Are you our next Surya Brasil Ambassador?

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Its easy…all you have to do is

-submit a photo of your hair with your full contact details (name/address and email) before 31 Jan 2014 to info@yourtonic.com
-submit a testimonial why you like Surya Brasil so much and which product you like eg I love Surya Brasil Henna Cream Chocolate as it makes my hair really shiny and rich! Tess, London

-We like all types of hair, all ages, all ethnicities so don’t be afraid – we love all our customers :-0

-Participation in this promotion automatically accepts the terms and conditions outlined below

What we will do

-we will confirm by email when we receive a photo of your hair & testimonial/contact details .

once you receive an approved email by yourtonic.com your email at checkout will then trigger a free Surya Brasil Color Fixation Hair Mask worth £9.99/€10.99. to go out with your next yourtonic.com order FREE OF CHARGE.

-in order to receive your free product – your yourtonic order has to be received on or before 28 February 2014. No free product will be sent with orders received after this time

Surya Brasil Ambassador Terms and Conditions

* All photographs submitted must be taken with the permission of the subject.
* All pictures should be submitted as JPEG files (.jpg). Please include your name and full contact details ((eg. Picture: Mary Smith including email/telephone number). Resolution should be medium
* You warrant to us that all contributions are lawful and do not infringe any rights of any third party and that you will indemnify us in respect of any breach of that warranty.
* Surya Brasil/Yourtonic accepts no liability for any content submitted by third parties.
* Submitter/Photographer will always retain full Copyright of their image.
* We reserve the right to share your identity with any third party who is claiming that any photograph submitted by you violates copyright laws.
* You will not submit a photograph that is offensive, abusive, indecent, defamatory, obscene.
* You license us to use the photograph you provide on our newspaper, website, facebook and twitter and for more than once.
* You accept that we may exercise editorial control over the photograph and may decide not to allow publication at our absolute discretion.
* We reserve the right to crop any photographs submitted by you at our discretion in order to fit the overall design and format.
* No payment will be made for use of the pictures submitted to Surya Brasil/Yourtonic

* You may enter only one picture for the promotion and this promotion is only open to over 18’s

 

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Simple Christmas Starter….. Recipe from Donal Skehan

BlueCheeseSouffle

These make a very elegant Christmas starter and are quite easy to prepare. You can make these ahead of time and they will puff up again when you place them back in the oven.

Serves 6 individual portions
160g of blue cheese
40g self raising flour
40g of butter
340ml of milk
3 large eggs, separated
1 small onion cut in half
1 bay leaf
3 black pepper corns
A pinch of grated nutmeg

Preheat the oven to 180°C. Grease and flour 6 ramekins.

Pour the milk into a small pot and add the onion, bay leaf, peppercorns and grated nutmeg. Bring to a steady simmer slowly, then remove from the heat and strain into a pyrex jug.

Melt butter, in a small pot and add the flour to make a roux, whisking until it’s comined. Slowly add the warm milk until you have added it all and are left with a thick white sauce.

Transfer the sauce to a mixing bowl. Then whisk in the egg yolks and 3/4 of the cheese. Beat the egg whites until light and fluffy and forming soft peaks.
Divide the mixture amongst the ramekins and place in roasting tin.

Pour boiling water around the base of the ramekins and place in the oven for 15 minutes until risen.
Serve straight away in the ramekins or allow to cool slightly and remove from the ramekins and place on a lined baking sheet.

At this point you can keep the ramekins to serve the following day if you wish.  Just add a sprinkle of extra blue cheese and place in the oven to puff to puff back up!

Serve with a crisp winter salad!

Source: http://www.donalskehan.com

Asian Chicken Salad with Chilli, Ginger and Lime Dressing …. Recipes by Chef Donal Skehan

 

Asian Chicken Salad

Packed with tasty ingredients, this recipe is perfect for entertaining. You can prepare all the ingredients separately, stick them in the fridge and assemble the salad when your guests arrive. Don’t be afraid to add other vegetables here, peppers, cucumber, spring onions and bean sprouts are all tasty additions.

Serves 4
Marinade:
2 tablespoon of soy sauce
Juice of lime
1 clove garlic, finely chopped
red chilli, finely chopped
thumb sized piece of ginger minced

Dressing:
3 tablespoons of sunflower oil
1 tablespoon of soy sauce
1 tablespoon of smooth peanut butter
Juice of lime
2 teaspoons of honey
1 teaspoon of sesame oil
1 clove of garlic, finely chopped
red chilli, finely chopped
thumb sized piece of ginger minced

Salad:
4 chicken breasts, sliced thinly into strips
1 Chinese cabbage, slice thinly
3 carrots, sliced thinly
1 red onion, sliced thinly
100g of sugar snap peas, sliced thinly
100g of chopped peanuts to serve
A handful of chopped coriander to serve

Add the chicken strips to a mixing bowl with the marinade ingredients and mix through.  Cover and place in the fridge while you prepare the salad and dressing.

In a small bowl add all the ingredients for the dressing and whisk to combine.

Place the Chinese cabbage, carrots, red onion, and sugar snap peas in a large salad bowl.  Add half the dressing and combine until all the vegetables are well coated.

Fry the chicken strips until golden brown and cooked through. Approximately 2 minutes either side.

Serve the salad in individual bowls topped with the chicken, a sprinkling of chopped peanuts, a little chopped coriander and a extra drizzle of the dressing.

Source: http://www.donalskehan.com

 

 

Yourtonic’s Favourite Recipe of the Week – Spring Roll Recipe……………from Good Food Magazine

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Wrap-your-own spring rolls

  • 300g pack cooked rice noodles from the chiller cabinet (see tips)
  • about 400g/14oz mixed vegetables, thinly sliced and put in separate bowls, such as red peppers, beansprouts, carrots, shredded Chinese leaf cabbage, spring onions
  • 140g cooked prawns
  • 100g cooked chicken or duck, shredded
  • 2 garlic cloves, finely chopped
  • small piece ginger, finely chopped
  • splash light soy sauce
  • Chinese five-spice powder, for sprinkling
  • 8-10 sheets of brik or filo pastry (see tips)
  • 1 egg, beaten
  • sesame seeds, for sprinkling if you want

For the dipping sauce

  • 100g reduced salt and sugar ketchup
  • 1 tbsp white wine vinegar
  • small piece ginger, grated
  • pinch of caster sugar

Method

  1. 1.    Heat oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Wash hands, put aprons on, sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that’s fine – all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.
  2. 2.    Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet then give them the beaten egg and a brush so they can brush around the edges. Then help them to roll them up neatly by folding both sides over the filling, then rolling them up.
  3. 3.    Lift the spring rolls onto a baking tray, seam side down, brush with a little more egg and sprinkle with sesame seeds, if you want. Try to remember which child made which roll to save any arguments at the end! Bake the rolls for 20-25 mins or until golden.
  4. 4.    While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.

Recipe from Good Food magazine, June 2011