Artwork for SAMSUNG TOP BANNER 1- OCT 21 MBL 2
Artwork for Coke TOP BANNER 1

Level 4

222 Points

Joined 7 years ago

July 2016
Jul 1
June 2016
Jun 30
Jun 28
Jun 25
Jun 24
Jun 21
Jun 16

The Edgy Glam Makeover (The Make Up Show)

<p>Kinita gets a fierce Friday night makeover by Senisha, a great look to try the next time you head out to a party.</p> <p>1. apply primer according to face type.</p> <p>2. apply a thin layer of foundation</p> <p>3. set foundation with a powder</p> <p>4. contour the perimeter of the face using a darker shade, start with a little then add more to intensify.</p> <p>5. contour the nose with a small brush, to create a slimmer nose</p> <p>6. apply a peachy nude blush on apples of the cheek</p> <p>7. prime the eyes (always to stop eye shadow from smearing)</p> <p>8. fill in eyebrows with an eyebrow pencil and fill it further with brow powder and set with brow gel.</p> <p>9. apply a neutral peach shade in the crease and blend</p> <p>10. add a darker shade in the same area</p> <p>11. apply a matte coffee brown shade all over the lid.</p> <p>12. apply thick winged liner for a little drama</p> <p>13. apply a deep brown/black matte shade in the corners of the eye creating a soft V.</p> <p>14. curl lashes and apply a coat of mascara.</p> <p>15. apply lashes.</p> <p>16. highlight the face, tip of nose, cupids bow and inner corners of the eyes for pop</p> <p>17. MORE highlight</p> <p>18. line lips with a deep berry shade and fill in the lips (allows your lipstick to last longer)</p> <p>19. apply a berry lip colour</p> <p>20. apply medium brown shadow of the lower lash line and blend</p> <p>21. to finish off add mascara to lower lashes </p> <p> </p>


How It's Made: Spicy Fried Chicken

<p>An easy recipe for a spicy, crispy plate of chicken, made at Korean Barbecue.</p> <p>The following was made at <a href="">KBQ</a> (Korean Barbecue), using Korean ingredients. </p> <p><em>Portion: for 2 people</em></p> <p><strong>Ingredients</strong></p> <ul> <li>Chicken pieces - 4</li> <li>Water - 1 cup</li> <li>Pepper - a pinch</li> <li>Sugar - a pinch</li> <li>Salt - a pinch</li> <li>Chicken stock powder - 1/2 tsp</li> <li>Cornflour</li> <li>Flour</li> <li>Chili sauce</li> </ul> <p><strong>Method</strong></p> <ol> <li>Add the water to a shallow bowl</li> <li>Add pepper, sugar and salt</li> <li>Add chicken stock powder</li> <li>Mix and finally add the chicken pieces</li> <li>Toss the chicken pieces in this</li> <li>Keep aside for 4-5 minutes to marinate</li> <li>In a separate shallow bowl mix cornflour with flour for the batter-fry mix</li> <li>Mix the marinated chicken pieces in the batter-fry mix till completely white</li> <li>Deep fry in hot oil till the chicken appears to be golden-brown</li> <li>Toss the batter-fried chicken in chili sauce, and serve with rice<br />  </li> </ol>


How It's Made: 'Bacoroni' Bacon & Pepperoni Pizza

<p>Here's a toothsome double-whammy by Rocco's for all you bacon and pepperoni fans.</p> <p>The following was made at <a href="">Rocco's. </a></p> <p><em>Portion: 1 13" pizza</em></p> <p><strong>Ingredients</strong></p> <p><em>Base</em></p> <ul> <li>Flour - 250g</li> <li>Water - 150ml</li> <li>Yeast - 1/2 tsp</li> <li>Salt - 1 tsp</li> <li>Sugar - 1 tsp</li> <li>Olive oil - 1 tsp</li> </ul> <p><br /> <em>Tomato Concasse (sauce)</em></p> <ul> <li>Olive oil - 3 ml</li> <li>Sugar - 1 tsp</li> <li>Garlic - 1 clove</li> <li>Salt - pinch</li> <li>Pepper - pinch</li> <li>Oregano - pinch</li> <li>Basil - handful / 5g</li> <li>Water - 100ml</li> <li>Tomato Puree - 100ml</li> </ul> <p><em>Toppings</em></p> <ul> <li>Mozzarella cheese - 150g</li> <li>Bacon - 80g</li> <li>Pepperoni - 80g</li> </ul> <p><strong>Method</strong></p> <ol> <li>For the tomato concasse sauce, add olive oil to a deep pan</li> <li>Add tomato puree, and the rest of the concasse ingredients to it except for basil</li> <li>Cook on low heat for 15 minutes, till you see it boil at the edges</li> <li>Add basil leaves finally and mix</li> <li>For the base, add flour, water, yeast, salt and sugar to a mixer</li> <li>Mix for 2 minutes and add olive oil</li> <li>Mix for 1 minute</li> <li>Add a touch of flour to loosen the dough and remove from mixer</li> <li>Sprinkle the dough with more flour and keep it covered for 5 minutes</li> <li>Flatten the dough to a nice thin consistency</li> <li>Add the tomato concasse evenly across the flattened dough</li> <li>Add mozzarella cheese </li> <li>Add bacon</li> <li>Add pepperoni</li> <li>Add a pinch of oregano and salt</li> <li>Pre-heat your oven to 250 degrees</li> <li>Pop the pizza in for about 4 minutes till light gold in colour</li> </ol>

Jun 14

How It's Made: Grilled Beef Tenderloin

<p>Here's Vichalya showing you how to grill up some tender, sizzling beef tenderloin, slathered in a delectable sauce.</p> <p><em>Portion - 1 person</em></p> <p><strong>Ingredients</strong></p> <p><em>For the beef prep: </em></p> <ul> <li>Beef tenderloin - 200g</li> <li>Mushrooms - 2g</li> <li>Sarana leaves - 2g</li> <li>Spinach - 2g</li> <li>Beef stock - 5 tbsp</li> <li>Cheddar cheese</li> <li>Pepper </li> <li>Salt</li> <li>Chili flakes</li> <li>Onions</li> <li>Garlic</li> <li>Olive oil</li> </ul> <p><em>For the sauce:</em></p> <ul> <li>Olive oil - 1 tbsp</li> <li>Onions - 3g</li> <li>Garlic - 3g</li> <li>Bee honey stock - 8 tbsp</li> <li>Tamarind puree</li> <li>Chili flakes - a pinch</li> <li>Pepper - a pinch</li> <li>Salt - a pinch</li> </ul> <p><strong>Method</strong></p> <ol> <li>Sautee chopped mushrooms with olive oil, onion, garlic, salt and pepper </li> <li>Slice wide a thick piece of beef tenderloin and hammer/roll it with a rolling pin to tenderize the meat</li> <li>Add a pinch of pepper, salt, chili flakes along the length of the beef</li> <li>Add sauteed mushrooms evenly across the beef</li> <li>Add sarana leaves evenly</li> <li>Add fresh spinach evenly</li> <li>Sprinkle on another pinch of chili flakes and salt</li> <li>Add even, peppered slices of cheddar cheese evenly</li> <li>Carefully begin to roll the beef tenderloin from one end, into a cylinder</li> <li>Fasten the rolled beef and its contents with toothpicks</li> <li>Slice the roll in half</li> <li>Grill the pieces with beef stock, for a preferred amount of time (rare, medium rare, well done etc.) </li> <li>Meanwhile make the sauce: sautee onions and garlic in olive oil, add bee honey stock, tamarind puree, chili flakes, pepper and salt </li> <li>Pour the hot sauce over the grilled beef and serve<br />  </li> </ol>


How To Make A Rainbow Smoothie

<p>Here's an easy recipe for a delicious fruity smoothie, made of almost all the colours of the rainbow.</p> <p><em>Portion: 1 glass</em></p> <p><strong>Ingredients</strong></p> <ul> <li>Mango - 1 </li> <li>Orange - 1/2</li> <li>Passionfruit - 1</li> <li>Banana (large) - 1 </li> <li>Avocado - 1</li> <li>Strawberries - Handful</li> <li>Pomegrenate - Handful</li> <li>Grapes - Handful</li> <li>Blueberries - 1-2 tbsp </li> <li>Milk</li> <li>Sugar</li> <li>Honey</li> <li>Yoghurt</li> </ul> <p><strong>Method</strong></p> <ol> <li>Peel/chop the fruits and place them in 5 bowls according to colour: (Orange: Mango + Orange | Yellow: Banana + Passionfruit | Green: Avocado | Red: Strawberries + Pomegrenate | Purple: Grapes + Blueberries) </li> <li>Add 2 tbsp yoghurt to the purple, green and red layers</li> <li>Add 2 tsp sugar to the red and purple layers</li> <li>Add honey to the green layer</li> <li>Add milk to the yellow layer</li> <li>Blend the contents of each bowl separately to a very thick texture - add yoghurt or fruit as you see fit, if you feel it's too watery</li> <li>Get a tall, thin glass and begin to fill it with alternate layers of fruit smoothies</li> </ol> <p><em><strong>Important</strong>: The texture of the blended fruits is very important when layering -- judge which blend is the heaviest (in our case, the mango + orange) and make that the bottom layer, and which is the lightest blend (in our case, the grapes + blueberries) and make that the top-most layer. Layer the blends in order of heavy-to-light or else one layer will sink into the next. </em></p>

Jun 13
Jun 9
Jun 7
Jun 1
May 2016
May 27
May 25
May 18
May 17

How It's Made: Hot Butter Cuttlefish

<p>Here's an easy guide to making this classic Lankan delicacy all by yourself at home - thanks to the folks at The Station.</p> <p><em>Serving: for 2 people</em></p> <p><strong>Ingredients</strong></p> <p><em>Cuttlefish Prep: </em></p> <ul> <li>Cuttlefish - 200g (big & thick) </li> <li>Salt - 1/2 tsp</li> <li>Egg White - 1 egg</li> </ul> <p><em>Batter-fry mix:</em></p> <ul> <li>Cornflour - 200g</li> <li>Turmeric - 1/2 tsp</li> <li>Salt - a pinch</li> </ul> <p><em>Sauce + Veggies: </em></p> <ul> <li>Garlic - 2 tsp</li> <li>Butter - 1 tbsp</li> <li>Sugar - 1/2 tsp</li> <li>Chili paste - 1 tbsp (mixed with 1 tsp oil) </li> <li>Capsicum - 1</li> <li>Spring onions (with chives) - a handful</li> <li>Dry chillies - 2</li> <li>Oil </li> </ul> <p><strong>Method</strong></p> <ol> <li>Slice the cuttlefish into thin strips - rings do not absorb as well, and make incisions into their sides so that they flower-out when fried</li> <li>Mix cuttlefish with salt and egg-white</li> <li>Separately, mix cornflour with turmeric and salt (the batter-fry mix)</li> <li>Mix the moist cuttlefish into this - it is now ready to be fried</li> <li>Fill a deep pan with oil</li> <li>Deep-fry the cuttlefish lightly for 3 mins</li> <li>Take them out of the pan</li> <li>Fill pan with oil again to make the sauce - add garlic</li> <li>Add butter</li> <li>Add sugar</li> <li>Add oily chili paste</li> <li>Now add the fried cuttlefish</li> <li>Add sliced capsicum</li> <li>Add handful of spring onion chives</li> <li>Add handful of spring onions</li> <li>Add sliced dry chillies</li> <li>Sautee for 1 minute till cuttlefish is light-gold<br />  </li> </ol>

May 16
May 12