Wednesday, September 18, 2013
There is no manual so I haven't been able to work out how to change the machine foot or progress beyond simple straight or zigzag stitches.
Today I found my machine's manual online and instantly, the veil of mystique fluttered away.
I have my sewing mojo back.
I whipped up this sweet little softie for a special birthday gift this week.
Suddenly that quilting kit stashed under my craft table doesn't seem so impossible now.
I also aced my first attempt at back stitch embroidery. How cute is that face?????
Life is good.
Tuesday, September 10, 2013
To celebrate my spring cleaning progress, I picked up the latest issue of Homespun magazine yesterday.
Inside was the cutest pattern for crocheted rose rings.
I thought they'd be equally gorgeous as a small brooch.
I adapted the pattern slightly, using 3ply cotton for the bloom and embroidery cotton for the leaves. I was running out of green so I eliminated a couple of the leaves.
Makes me wonder whether people would buy them.........?
Monday, September 9, 2013
Sunday, September 8, 2013
I like to think myself as being an organised person.
I keep bags of chopped-up ripe bananas in the freezer, ready to make banana bread and muffins on a whim.
I love this banana bread because it's the real deal - not banana cake masquerading as banana bread.
It holds its shape when sliced, toasts well and I strongly suspect it will be amazing pan fried in a little butter for a decadent Sunday breakfast…..
RECIPE: Perfect Banana Bread
A simple and easy banana bread that should be in everyone’s recipe repertoire. Adapted from Margaret Fulton’s recipe in “Margaret Fulton’s Encyclopedia of Food & Cookery”
3 ripe bananas, mashed
2 eggs, beaten well
1 cup wholemeal flour
1 cup plain flour
¾ cup sugar
1 tsp salt
1 tsp bicarbonate soda
½ cup coarsely chopped walnuts (omit if you have allergy concerns)
- Preheat oven to 180C.
- Grease and line base of a medium loaf pan (21 x 11cm).
- In a large bowl, mix the bananas and eggs together.
- Sift over the flours and bicarb soda and add the sugar, salt & walnuts.
- Mix together thoroughly.
- Pour mixture into prepared loaf pan and bake for approximately one hour or until the loaf has pulled away from the sides of the tin and a skewer comes out clean when pierced into the centre.
- Allow the loaf to cool in the tin for 15 minutes before turning out onto a rack.
- Enjoy the loaf warm or cold.
- Slice and freeze individual slices, wrapped in cling wrap.
Friday, September 6, 2013
Thursday, September 5, 2013
I'm so proud of this gorgeous bunting I made for my sister's baby shower.
I had been working on a baby blanket but as the deadline drew nearer, I knew I'd never finish it in time.
I'd spied these cute crocheted sheep over at Pardon my Chaos and had tagged it as a future project.
A test-make proved to me that I could whip them up fast, using wool already in my stash.
I modified the pattern slightly in that I made them single sided instead of stitching two together.
I borrowed a bunting string pattern from a crochet magazine and put the two of them together.
Aren't they darling?
Tuesday, September 3, 2013
I've turned retro.
I'm not interested in elaborate fondant covered cakes anymore.
Give me a slice of old fashioned chocolate cake or a classic iced cupcake anyday.
It's all about flavour and appreciating the cook's efforts.
This weekend I challenged myself to make the perfect jelly slice.
A packet of biscuits, melted butter, condensed milk, some gelatine and a packet of raspberry jelly crystals - the result was amazing.
RECIPE: Perfect Jelly Slice
1 packet Arnotts Niece biscuits170g butter, melted
1 packet raspberry jelly crystals
1 1/2 cups boiling water
1 tin condensed milk1 tblsp + 1 tsp powdered gelatine
1/2 cup hot water
Start this recipe the day before you want to serve it. This will guarantee that the jelly has set properly.
- Grease and line a slice tin (minimum depth 3cm) or a 20cm square casserole dish with baking paper. The 20cm square will give you a thicker biscuit base to your slice - it's actually pretty good!
- Crush the biscuits using either a food processor or putting them in a big ziplock bag and bashing them with a hefty rolling pin till you have small crumbs.
- Stir in the melted butter and mix thoroughly. Press the mixture into your prepared pan and press down very firmly. Pop the pan into the fridge for 30-45 min to set.
- Have a cuppa and then get on with the next step.
- Mix the jelly crystals and boiling water together in a large jug and stir until all the crystals have dissolved. Pop it in the fridge for a minimum of 45 minutes (but no more than an hour - you want the jelly to be cool enough to pour over the condensed milk layer later but not starting to set.)
- In a medium sized bowl, dissolve the gelatine in the hot water. Pour over the condensed milk and mix together thoroughly.
- Pour the mixture over the biscuit base. Tap the pan on the bench a couple of times to get rid of any air bubbles and pop it back into the fridge for 30-45mins to set - longer if you need to.
- Finally, pour over your cooled jelly and pop it back in the fridge for a minimum 4 hours or overnight.
- The next day, using the baking paper, lift out the slice from the pan.
- Trim the edges with a large flat knife to give neat sides (I used a ham slicer). Keep the scraps in a container for a sneaky cook's treat later on.
- Cut the slice into even pieces and store in an airtight container until needed.
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