MAJOR UPDATE: Moving Blogs!

Hey y’all,

Okay so I know I said in my last post that I launched a new blog but I would also be continuing to write on this one too. However with much thought, I have decided that it’s best to just stop writing on this blog altogether and pursue writing on my new one for quite a few reasons.

1) It’d be difficult for me to write the best I can regularly on two blogs with the little time that I have

2) I have a few projects in mind that can only be done with Wild Muse in full swing

3) I feel as if this blog doesn’t encapsulate what I want it to. I’ve grown and matured since I first began writing this blog and so I want to take that with me. Call it a fresh start if you like. I quite like my new pseudonym as it pretty much sums me up. Wild Muse. A young, wild and free spirit gaining muse from this world that we live in and the world that’s constantly in my head.

I won’t delete this blog. I want to be able to look back on what I wrote and reminisce. On Wild Muse, it’ll most certainly still have fashion and beauty related posts but will contain more than that. It’ll explore all realms concerning music, art, spiritualism, travelling and important matters that I feel should reach the mind. Check out my new blog at wildmuseofficial.wordpress.com and check out the About page. See if you like it. Give me feedback. All feedback is much appreciated.

I hope you give it a follow if you enjoy my first post on there. Thank you for supporting this blog. I have heard a lot of good feedback whilst writing on here. Much won’t be missed as my new blog is simply a more refined and constructed version of what I’ve written on here.

Thank you for your utmost support.

Love always,
Imogen x

beauty, fashion, favourites, lifestyle

Current March Favourites!

Bonjour mes amis!

I thought I would share with y’all what I’ve been loving this month,


Yankee candles. I decided to see what all this Yankee hype is about and got myself two votive candles. The other one was in “Turquoise Sky” . Out of the two, I most definitely preferred “Midnight Jasmine”. Now I have a thing for scent; you will ALWAYS find me purchasing candles or incense sticks. It’s definitely something I grew up around and used to relax and unwind in the evenings. Also, I have a personal love for jasmine flowers. This is probably due to the fact that growing up as a child, I would linger around the wall of jasmine flowers that I used to have in my garden. Not only do the flowers itself look so fresh and pretty, but the scent is so distinct and pleasant that I always tend to always choose “jasmine” when it comes to anything fragrant. The candle itself did resemble the flowers’ scent, however whilst burning, the smell was not as strong and as pungent as I hoped it would be. In my opinion, Muji’s candles burned more strongly when it came to scent! Nonetheless, I still love burning this little one, and would not hesitate to purchase more.


Yep, and these are the famous Muji candles. I bought them in “Jasmine & Black Olive” and “Elderflower”. Pretty aren’t they? At £3.50 each, I just could not resist. They smell absolutely D I V I N E and once they finish, I am most certainly going to remove the labels and use the tins for something! I’m on Day 2 of burning and it hasn’t even passed a quarter of the way. I will be repurchasing these for sure!


To finish on the candle segment, my last two faves go to this gorgeous Indian traditional and ethnic print candle holder from Cancer Research UK and porcelain candle holder/tray from Tiger. The red candle holder costed me 50p in my local charity shop (bloody bargain or what?!) and has been serving me well when it comes to burning my candles. The candle holder from Tiger has been providing extra protection for when the candle holder gets a tad warm.


And of course I would add my first tea set to the faves list! As I was heading to Bubbleology in Soho which has become a habit every time I am near there, I stumbled across a Chinese Spa/ Meditation Herbal place a few doors to the right of Bubbleology. It caught my eye, so I decided to go in. I saw varieties of herbal teas, but then became excited as I suddenly realised that I was surrounded by tea sets. Not any old tea sets – Chinese oriental tea setsNot many people know this about me, but I love vintage and old-fashioned things as well as anything oriental. That includes tea sets and tea parties and all that good stuff. I’ve been looking for a floral tea set for years but this set really screamed “GET ME” when it was reduced from £60 to £25. The print is so pretty and dainty I just had to do it. The helpful lady in store told me that traditional Chinese people would make their tea in the tea pot, pour some in the little cup, and then pour the rest in this other jar (bottom left) to prevent the tea from going cold. They would sip their tea as they painted which is something I would end up doing as I love to paint using either acrylics or oil paints.


Now this really is a bloody brilliant fave. During London Fashion Week I passed by Topshop on Oxford Street. After trying on a few bits, I came out to see a screen with the Topshop Unique catwalk being played and a vending machine next to it. This vending machine had many packages as seen as above with different coloured circular Topshop labels on them. Turns out if you tweeted and hashtagged Topshop on Twitter, you were entitled to a package from the vending machine. I thought, well why not? So I tweeted and hashtagged Topshop, showed a member of staff next to the vending machine and took my package. In all honesty, I thought it would be sweets inside or something. I walked away but then stopped. I was just so damn curious so I opened it, and best believe my jaw dropped and my eyeballs popped out. Did I just get Topshop makeup? FOR FREE?! I had been eyeing Topshop’s lipstick in Rio Rio for AGES and to find it in the package was unbelievable. Not only that, but I’ve been itching to try a pastel coloured nail colour for spring as I have always stuck to dark colours or nude browns and pinks. Turns out that dream had been achieved considering I got this gorgeous lilac pastel polish in “Forsaken” (Look at my first picture in this post to see what it looks like on).

Overall, this month’s faves are looking awesome so far. I can’t wait to show you what else I’ll be loving in the months to come.

Much love,

Imogen x


Mini Apple, Strawberry and Blueberry Pies

Hello m’lovelies!

As promised, I am going to post more regularly about various things that interest me. These include music, beauty, fashion, cooking, DIYs, all things artsy, debateable topics and much more! Right now I am rolling all over the gaff, frantically praying the clothes I want from Alexander Wang & H&M’s collection doesn’t sell out too soon tomorrow. So I thought in the meantime, as I wait in anticipation, I will post an awesome recipe for y’all.

If you didn’t know already, I absolutely love cooking. I think I acquired my love for cooking from my father as he used to be a chef in London back in the day, making cool ass Italian club sandwiches and other delicacies (which is why I always get super excited when he makes a sandwich because I know this ain’t gon’ be no cheese and cucumber situation). However, my favourite speciality is baking. Deep inside I’m a tad bit “old” and traditional. I’m waiting for the day I can throw a lavish tea party with a floral bone china tea set and an array of sandwiches, finger food and of course, cakes and biscuits. A couple of days ago, I realised my mother had bought me Sainsbury’s dessert shortcrust pastry. She told me to do something with it and of course, I did by whipping up my very own recipe.

To make roughly six gorgie berry pies here’s what you’ll need!

– Ready made shortcrust pastry
– A handful of blueberries
– A handful of strawberries
– An apple (the type is your choice – I used a crispy green one)
– Four tablespoons of sugar
– Rolling pin
– Muffin/cupcake baking tray
– Fork
– Spoon


1) First, you are going to need to make the fruity filling for your pies. Simply wash your fruit, cut out the core of your apple and cut them into slices. Then bung all your fruit into a saucepan and put it over a low flame on your cooker. Sprinkle over four tablespoons of sugar on top and keep half a cup of water ready by your side in case you need to sustain the simmering process. Simmer for roughly 5 – 8 minutes. Add water if needed as you go along, bit by bit but I warn you – NEVER add too much water or you’re gonna have a hard time simmering your fruit!


2) Next, roll out the shortcrust pastry. The thickness is completely up to you, just don’t make it too thin or too thick. I went for roughly a 2cm thickness.


3) Cut a little portion of the rolled out pastry as seen as above. The left portion is for the pastry whilst the right portion is for the pastry strips and pastry leaf that goes on top.


4) Take some rolled out pastry and line your muffin well in your baking tin. Firmly press down and around the sides – not too hard or you’ll break it! Also press the edges that fold over and out on top.


5) Take a fork (or a utensil that curves like a spoon) to cut around the edges, leaving a 1cm crust.


6) Spoon in your fruit filling all the way to the top. If your fruit filling is too watery, mix in a little plain flour until it’s fully incorporated to absorb some moisture, otherwise you will get soggy pies which is a big no no! (Shout out to my baking buddy, Dom, for the tip)


7) Take the remaining portion of pastry to cut into little strips.


8) How you arrange your pastry strips is completely up to you. You can arrange them horizontally and vertically to create squares of diagonally both ways to create diamonds. Also, when laying your pastry strips, use your fingers to mould and blend the ends into into the crust.


9) With a little of the remaining pastry, use a fork to cut out a leaf shape.


10) Use the end of the fork to engrave the detailing on the pastry leaf.


11) After you’ve placed the pastry leaf on top of your pie, and used your fingers to blend it into the surrounding pastry strips, use the end of your fork once again to create pastry marks on the crust as seen above.


12) Make sure you leave enough space between your pies and simply pop them into your oven at Gas Mark 4 for 12-15 minutes. If it still hasn’t cooked by then, set your timer for three minutes after each time you go back to check on them. You’re aiming for a pastry that’s not moist, quite firm whilst still managing to crumble and it has to be slightly golden.


Et voilà! Here you have it people! Moreish berry and apple mini pies that are perfect for any occasion. What I love about this recipe is that you can customise it to the season and your taste. Why not try apple and cinnamon filling for a winter warmer? Or how about a peach and grape filling for spring? It’s entirely up to you! I hope you’ve enjoyed this post. If you try this recipe, have a recipe of your own or want to request something for me to write about, do let me know in the comments section!

Until next time,
Imogen x x