How to make your own beautiful beeswax balm

beeswax balmEarlier today, Alison Knox arrived at the Radio Newark studio bearing goodies for the Girls Around Town to sample – tiny pots of her own lovely honey and even tinier pots of her equally lovely beeswax balm.

She promised to share the recipe for the balm so, for those of you who’d like to impress your nearest and dearest with your skills by making a delicious, chocolatey-tasting beeswax product that has many skincare uses, here it is…

Due to the strict legislation around the selling of natural skincare products, she’s sharing this in the spirit of gift making or for your own personal use!

Use only pure beeswax that you can be sure contains no nasties – if you have your own bees, their wax is ideal of course or you can buy from a reputable source.

And use only pure, preferably organic, edible quality oils and the best quality cacao butter you can find.

Beeswax Balm or Salve

  • Servings: 10 x 15ml pots
  • Difficulty: easy
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Equipment you will need

  • A small Pyrex measuring jug
  • A traditional plastic ice cube tray
  • A bain marie or pan of hot water into which you can place the jug
  • A metal stirrer such as a skewer
  • Weighing scales
  • Suitable clean pots to put your balm in (try these)
  • A clean surface to work on

Ingredients

  • 25g of beeswax
  • 25g of hard cacao butter
  • 25g of hard oil, such as coconut
  • 2 x 25mls of any edible oils, such as olive, apricot kernel, avocado, almond, rapeseed, macadamia or coconut

Directions

  1. When you render your wax down to make salves, it may be helpful to pour it directly into a lightly oiled ice cube tray. This will give you neat individual blocks of approxinately 12.5g and save you hacking lumps off a big piece which can be very difficult and dangerous.
  2. Boil some water in a small pan or bain marie. It will need to cover about ¼ of the way up your jug and not splash water into your mix.
  3. Weigh 25g of beeswax and put it into the jug immersed in boiling water. Stir until melted.
  4. Add 25g of hard cacao butter and allow to melt completely into the wax.
  5. Add 25g of hard oil such as coconut and melt completely into the wax.
  6. Add 2 x 25mls of any edible oils of your choice and mix well (these may go cloudy when you add them to the hot oil but just keep stirring until clear). You can experiment with whatever oils you prefer to use but using at least one hard oil gives a better set to the mix.
  7. The final level on your Pyrex jug should read 150mls.
  8. Pour immediately and carefully into the pots, taking care not to splash yourself with the hot oils. Leave to cool and set and then pop the lids on. You don’t want condensation in your pots.

The salves/balms can be used for lips, nails, cracked heels, rough elbows… anything that is chafed and needs a little TLC.

Tina’s winter warmer

blackberries

Country girl Tina has been busy in the kitchen just lately – if you were listening to the show on Saturday, you’ll have heard her talking about making the most of the copious quantities of blackberries she picked and froze during the summer…

Here’s her recipe for Blackberry Cordial from one of her favourite cookbooks, Country Harvest by Linda Burgess and Rosamond Richardson (Ebury Press 1990).

The original recipe calls for brandy but rum or vodka work just as well, she says! Perfect as a celebratory tot for Christmas or New Year’s Eve – but keep some in reserve to fight off January coughs and colds…

Blackberry Cordial

  • Difficulty: Easy
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Ingredients

  • 900g blackberries, hulled
  • 450g granulated sugar
  • ¼ whole nutmeg (or about 1tsp of ground nutmeg)
  • 25g whole cloves (or ground equivalent)
  • 15g cinnamon stick (or ground equivalent)
  • 300ml vodka (or brandy or rum)

Directions

  • Put the blackberries in a blender or food processor with a little of the sugar.
  • Whizz to a puree then sieve.
  • Put the sieved puree into a pan with the rest of the sugar and the spices.
  • Cover and simmer gently for 20 minutes.
  • Allow to cool slightly then add the vodka (brandy/rum).
  • Bottle and set aside.
  • Strain before using and drink the cordial neat in tot-sized glasses, add to sparkling wine, water or ginger beer as a cocktail or – especially good at this time of year – top up with hot water for a drink to warm the cockles of your heart…

Go to work on an egg

eggs

Would you try to start your car in the morning knowing the petrol tank was empty? Of course you wouldn’t – or if you did, you wouldn’t get far!

But if you’re one of the 25 per cent of adults who regularly skip breakfast in the week or if you’re among the 17 per cent who never eat breakfast at all, that’s precisely what you’re doing to your body, setting off to work without fuelling up first.

If you don’t ‘top up your tank’ after 10 to 12 hours overnight without food, you’ll struggle to get going, your energy and concentration levels will dip mid-morning and chances are you’ll find yourself being moody and irritable with friends and colleagues for no apparent reason.

Experts agree that breakfast is the most important meal of the day and, according to the NHS, it plays a key role in helping to reduce obesity, high blood pressure, heart disease and diabetes.

Ideally, you should ‘break your fast’ within an hour of waking, kick starting your day with a combination of protein, such as meat, fish or eggs, and greens to keep you full for longer and give you a healthy hit of vitamins and fibre.

Eggs are a great choice for breakfast. Here’s the recipe for one of June’s favourites which is quick and easy to prepare – and it makes a delicious lunch or light supper too, served with a simple salad!

Baby Spinach Souffle Omelette

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 4 eggs
  • 60g torn baby spinach leaves
  • 15g grated Parmesan
  • 1g onion powder (optional)
  • 0.8g ground nutmeg (optional)
  • black pepper to taste

Directions

  1. In a bowl, beat the eggs and stir in the baby spinach and Parmesan. Season with onion powder, nutmeg and black pepper.
  2. In a small omelette pan coated with a little butter or cooking spray, cook the mixture over medium heat for about 3 minutes.
  3. Put the pan under a hot grill and cook for a further 2 to 3 minutes or until the omelette is set and has risen souffle-style.
  4. Fold and serve immediately.