a small welsh girl who's a big fan of the internet

Category Archives: DIY

/

I stumbled across this recipe a few days ago, and I just had to try it out! There are very few ingredients, and the method is very simple!

YOU WILL NEED:

– 1 cup of baking soda

– 1/4 cup of salt (preferably epsom salt)

– 1/4 cup of water

– 1 teaspoon of lemon juice

1. WEAR GLOVES

/

Make sure you wear gloves when doing this recipe, as the ingredients can dry your hands!

2. MIX THE DRY INGREDIENTS

/

Mix the baking soda and the salt together with your hands until they’re well combined.

3. MIX THE WET INGREDIENTS

/

Mix the lemon juice and the water until they’re well combined, and then transfer them into a spray bottle.

4. START SPRAYING

/

Carefully spray the wet ingredients into the bowl, making sure to mix it every now and then.

5. ADD THE ESSENTIAL OIL

/

At this stage, feel free to add a few drops of your favourite essential oil to add a scent to your bath bombs.

6. CHECK THE CONSISTENCY

/

Once you’ve finished spraying on the wet ingredients and made sure everything has been mixed well, press the mixture into your hand – if the mixture forms a shape that doesn’t crumble, you are ready to start putting your ingredients into the moulds.

7. PLACE INTO MOULDS

/

Place an even amount of mixture into each moulds and press down firmly with your fingers to make sure everything is compact.

8. WAIT

/

Leave the bath bombs to dry overnight in a cool, dry place.

9. REMOVE FROM MOULDS

/

Carefully remove the bath bombs from their moulds, trying not to break them.

10. ENJOY

/

Feel free to experiment with the essential oils you use, or even with different colours!

Please let me know if you enjoyed this post, and I’ll continue to make similar ones in the future!

– thetechnicolourllama


BiUMI-VIIAAc72C

I’m always looking for easy gluten free recipes and I stumbled across this one a few days ago! As it had so few ingredients, I had to try it out and share the recipe!

YOU WILL NEED:

gluten free churros collage

(click the picture to enlarge)

1. PLACE ALL INGREDIENTS INTO THE BOWL

BiUMvFYIMAA4dop

Place all of the ingredients into a large bowl and mix. Make sure the water is boiling, as it begins to cook the flour as you mix.

2. MIX UNTIL THICK

BiUMzhyIcAAVylo

Mix the ingredients until a stiff, thick paste forms. It should be hard to mix.

3. HEAT THE OIL

BiUMo3HIQAA-WUn

Heat a pan of oil to 170°C/340°F/Gas Mark 4.

4. PLACE CHURROS INTO OIL AND COOK FOR 4 MINUTES

BiUMc-KIAAACU72

You can pipe the churros into the oil, or simply mould them into thin sticks before placing them in the oil. Cook for 3-4 minutes until golden brown.

5. DRAIN, COAT IN SUGAR AND ENJOY!

churros collage

Drain the excess oil from the churros and coat them in sugar whilst they’re still hot. Enjoy alone or served with some chocolate sauce!

Please let me know if you enjoyed this post, and I’ll continue to make similar ones in the future!

– thetechnicolourllama


IMG_0923

I’ve always thought that Mac&Cheese looks delicious, but I hate cheese! So after some research last year, I managed to find this delicious looking all-vegan recipe that was so delicious I had to share it with you!

YOU WILL NEED:

vegan mac and cheese ingredients

(click the picture to enlarge)

1. SOAK CASHEWS

IMG_0895

Soak the cashews in water for two hours before you start cooking. This will make the blended process easier, and make them taste creamy when blended.

2. ROAST BROCCOLI

IMG_0910

Coat the broccoli in olive oil and roast in a small tin at 400ºC/204ºF/Gas Mark 6 for around 20 minutes until golden brown and slightly crispy.

3. ROAST PEPPER AND LEAVE TO COOL

red pepper collage

Roast your pepper using your preferred method (I used a gas cooker flame) until the skin has blackened, place in a deep bowl, cover tightly with cling film and leave to cool for at least 10 minutes. Once the pepper has cooled, peel the skin, remove the seeds and set aside.

4. SAUTE ONIONS AND GARLIC

IMG_0915

Sauté the onions in oil and a pinch of salt until translucent. Add the garlic and sauté for a further minute and set aside.

5. COOK THE PASTA

IMG_0916

Boil a medium pan of water and season with salt. Cook the pasta according to the directions on the packet.

6. TRANSFER TO BLENDER

IMG_0918

Drain the cashews and add them to the blender along with the onions, garlic, pepper, tomato paste, corn starch, seasoning, salt and mustard. Blend until very smooth.

7. THICKEN THE SAUCE

IMG_0920

Transfer the sauce back into the pan you used to cook the onions and cook on a low heat for a few minutes until thickened.

8. ADD THE PASTA

IMG_0921

Add the pasta into the pan and fold the mixture together carefully to avoid breakage.

9. SERVE AND ENJOY

IMG_0922

Serve alone or with the roasted broccoli and enjoy!

Please let me know if you enjoyed this post, and I’ll continue to make similar ones in the future!

– thetechnicolourllama


peppermint cookie and puppy chow collage

I’ve wanted to make another DIY post for a long time now, and seeing as I was making some festive treats today, I thought I’d share them with you!

FOR THE COOKIE ICING –

YOU WILL NEED:

peppermint cookie icing collage

(click the picture to enlarge)

1. BREAK UP SOME CANDY CANES

IMG_0931

Place your candy canes in a bag and seal tightly, making sure there is no air in it. Using a rolling pin or mug, smash the candy canes until they become small crystals. Place 1/4 of the candy cane “dust” into a bowl, and set the rest aside for later.

2. ADD ICING SUGAR

IMG_0936

Add the icing sugar to the bowl, and follow the instructions on the box to know how much water to use in your icing. I used 2 1/2 tablespoons of water to make my icing.

3. DECORATE

IMG_0938

Spread the icing thinly over the biscuits of your choice. Feel free to make your own biscuits if you wish.

4. CHILL AND ENJOY

IMG_0941

Place the biscuits in the fridge and chill until the icing has set. Enjoy with some hot chocolate!

FOR THE PUPPY CHOW –

YOU WILL NEED:

peppermint puppy chow collage

(click the picture to enlarge)

1. MELT THE CHOCOLATE

IMG_0942

I recommend breaking the chocolate into small pieces, and heating it in 30 second blasts until smooth.

2. ADD BUTTER

IMG_0943

Once the chocolate has started softening, add a tablespoon of butter and continue melting.

3. ADD TO THE CEREAL

IMG_0944

After the chocolate has melted, pour it over the cereal and mix until everything has been coated evenly. If you are based in the US, and can get your hands on some Rice Chex, use them instead.

4. ADD TO BAG

IMG_0948

Add half of the icing sugar and half of the candy cane “dust” to a large bag. Empty the chocolate coated cereal into the bag, and then cover with the remaining icing sugar and candy cane “dust”.

5. SHAKE, SERVE AND ENJOY!

IMG_0950

Make sure the bag is sealed properly, as you don’t want to make any mess. Shake the bag until the cereal is completely coated with sugar. Empty the bag into a bowl or jar and enjoy!

– thetechnicolourllama


IMG_0731

I love keeping my lips soft and smooth, so every once in a while I need to exfoliate them. I really love Lush’s lip scrub, but as it can be quite expensive, I was inspired to make my own! It’s really easy, so I thought I’d share it with you!

YOU WILL NEED:

Screen Shot 2013-11-10 at 19.59.48

(click the picture to enlarge)

1. MIX THE SUGAR AND HONEY

IMG_0727

Feel free to adjust the quantities if you want to make more, but make sure you don’t use too little or too much honey, as it could go either too crumbly or too runny.

2. ADD THE OLIVE OIL, FLAVOURING AND COLOURING

IMG_0728

Again, make sure not to add too much if you’re adjusting the quantities. The flavouring and colouring is optional, but I think it adds a nice touch.

3. MIX WELL

IMG_0729

Make sure everything is mixed really well, otherwise it won’t work properly and the colour won’t be even.

4. SPOON INTO A CONTAINER

IMG_0733

You can use old lip scrub containers, or you can buy jars from a craft store.

5. ENJOY

IMG_0730

This lip scrub is edible, so once you’ve finished applying it, you can just lick it off. Remember, it may be edible, but I wouldn’t really recommend eating it by the spoonful!

Please let me know if you enjoyed this post, and I’ll continue to make similar ones in the future!

– thetechnicolourllama


IMG_0495

I was really craving some Oatmeal and Raisin Cookies today, so I decided to bake some! They were really easy, and only required five steps!

The heat I used to cook everything in the recipe was 180°C (350°F & Gas Mark 4)

YOU WILL NEED:

oatmeal and raisin cookie collage

(click the picture to enlarge)

1. MIX THE BUTTER AND SUGAR

IMG_0474

Mix the butter and sugar together in the bowl until well combined.

2. ADD THE OATS AND RAISINS

IMG_0483

I used a wooden spoon to mix my ingredients together, because the mixture was too thick for an electric whisk.

3. SPOON ONTO A GREASED BAKING TRAY

IMG_0489

Make sure not to make the cookies too big, or they won’t cook properly. Also, be sure to flatten them out slightly before baking.

4. BAKE FOR AROUND 9 MINUTES

IMG_0490

9 minutes is only a guideline, so don’t worry if your cookies  take longer to bake. Just make sure they look golden brown around the edges and slightly undercooked on the top.

5. ENJOY

IMG_0491

Leave to cool for around ten minutes and enjoy!

Please let me know if you enjoyed this post, and I’ll continue to make similar ones in the future!

– thetechnicolourllama


IMG_0373

I made souffle for the first time today, and I thought I’d share the process with you! (Makes 6 servings)

The heat I used to cook everything in the recipe was 180°C (350°F & Gas Mark 4)

YOU WILL NEED:

vanilla souffle collage

(click the picture to enlarge)

1. PREPARE

IMG_0323

Preheat the oven to 180°C, butter some ramekins, and roll 1/4 cup of granulated sugar throughout the dish. Set the bowls aside. Melt 2 tablespoons of butter and set aside.

2. STEAM THE MILK

IMG_0305

Steam the milk in a medium saucepan on a low-medium heat.

3. SUGAR + FLOUR + MILK

IMG_0299

Stir together 1/3 cup of granulated sugar, 1/3 cup of all purpose flour and the remaining 1/3 cup of milk until it forms a smooth batter.

4. ADD THE HOT MILK

IMG_0313

Gently whisk half of the hot milk into the batter, and combine until smooth. Add the batter into the pan with the rest of the milk, and bring to a simmer, stirring constantly. Let it thicken for a couple of minutes.

5. ADD THE BUTTER

IMG_0315

Stir in the butter, and allow the mixture to cool to room temperature (about 10 minutes). Add the vanilla extract.

6. BEAT THE EGG WHITES AND ADD SUGAR

IMG_0336

In a new bowl, beat the egg whites until they become foamy, and add the remaining 2 tablespoons of sugar. Continue beating the egg on high speed until they reach a glossy stiff peak.

7. MIX

IMG_0344

Gently stir 1/3 of the egg whites into the vanilla mixture. One thoroughly mixed, carefully fold in the remaining egg whites until the mixture is evenly coloured and light and bubbly in texture.

8. SPOON INTO THE RAMEKINS AND BAKE

IMG_0354

Spoon the mixture into ramekins, and bake for 25 to 30 minutes until it’s risen and has a golden-brown crusty exterior.

9. SERVE AND ENJOY

IMG_0375

Serve alone or with some fresh berries and enjoy!

Please let me know if you enjoyed this post, and I’ll continue to make similar ones in the future!

– thetechnicolourllama