OOTD: Pink floral dress

Outfit:

Pink floral midi dress: Topshop (similar)
Quilted faux leather jacket: Zara (similar)
Suede and leather heeled ankle boots: Ravel via TK Maxx (similar)
Black leather Bayswater: Mulberry

I've been trying very hard to keep this dress off my body lately. Pub with friends? Out comes the dress. Trip into London? Out comes the dress. Going to see a Whitney Houston tribute night like tonight? Out comes the dress. So really a dress for everything. That's the excuse I told myself when I treated myself to it. You can always find an excuse whilst shopping.

Looks like it's tights and ankle boots weather for another 6 months. And scarves. And gloves. And thick coats. Can you tell I'm not excited at the prospect?! But it does mean a little bit of shopping to update my wardrobe. Now that is something that excites me.

Thanks to the ever so lovely Sarah for snapping these pictures.

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Recipe: Halloween themed cocktails with Funkin

Ready made fruit mixer connoisseurs Funkin offered to send me a selection of their products to help celebrate Halloween. I didn't need to be asked twice! They've put together special party packs to help make it easier for you to enjoy your bash rather than spending all night rustling up the drinks.

My personal favourite was the Murder A Midori-to so I thought I'd share the recipe. It's so quick and simple to make meaning it'll be perfect to pop in a punch bowl for your guests to help yourself.

Ingredients:
50ml Midori
100ml Funkin Mojito cocktail mixer
Mint leaves to garnish

Method:
1. Fill the glass with cubed ice.

2. Add all the listed ingredients and stir well.

3. Add the mint garnish and voila!

There are plenty more recipes on the website. The mixers aren't just for spooky occasions!

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Recipe: Spanish inspired sausage casserole

Bonfire night is coming up soon. The evening conjures up images of snuggly scarfs, sizzling hotdogs,  warm fires, spicy chilli con carne, fizzling sparklers and tasty sausage casseroles. Sausage experts Heck sent me a little hamper of their range and challenged me to put together a recipe. The great thing is the sausages are gluten free so no one has to miss out!

The Smokey Paprika Chicken Chipolatas immediately caught my attention so I decided to rustle together a sausage casserole with a Spanish twist. As I'm loosely following Slimming World again too - well trying too! - it's free on the plan and packed with lots of vegetable goodness.

Ingredients:
2 cans of tinned tomatos
1 can of chickpeas
1 pack of Smokey Paprika Chicken Chipolatas*
2 courgettes
1 pack of mushrooms
Chilli powder to your taste
2 red onions
2 red peppers
Frylight

Feeds 4 with leftovers!

Method:

1. Preheat the oven to 180 degrees if using a fan oven. Chop the peppers, courgettes, mushrooms and red onions and place in a large casserole dish sprayed with frylight. Season to taste. Fry them for 5-6 minutes.

2. Place the sausages under the grill and cooked for 15 minutes, turning frequently.

3. Chop the mushrooms and place in the casserole dish with the other vegetables. Pour in both cans of chopped tomatoes. Season with the chilli powder to your taste. Add some extra paprika too if you fancy it! Cook for around 5-6 minutes.

4.  Pop in the chickpeas and cook for around three minutes.

5. Chop the sausages up and place in the dish before popping the oven. Cook for around 20 minutes until bubbling.

6. Serve with rosemary roasted potato cubes.

I'd love to know if you make this, drop me a tweet!

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