Tag Archives: Food

the bumper Christmas edition

So, every Christmas I like to make a small mountain of stuff for my loved ones; this year was a smaller mountain than previously, mostly because I embarked upon a sorta epic making-adventure of a more selfish variety, ahem … but more about that particular project in a future post!  But I did still manage to make some bits and pieces for others!  btw, I was too busy to take any photos on the day, woops!  but I’m hoping to get some modelled shots here sometime soon  🙂

Items 1-5; it’s always difficult to think of something for the boys, something “useful”, because boys are never just about the pretty things like girls are. Also, because I actually prefer practical and useful myself too, always.  I recently discovered elbe sewing patterns through instagram, and noticed that she had very kindly made a free pattern available; the Sorrento bucket hat.  Freeeee!  So generous! and I thought it would be fabulous for my guys who do wear hats all the time. Craig, for one, who has been wearing the same sad shabby hat for about a decade now, ahem. Yes, since I make stuff it has indeed been a point of embarrassment, hehe  ;D  A hat also seemed like the perfect gift for Cassie’s man D, notoriously difficult to buy/make for.  He loves fishing with a passion and was apparently in need of a new fishing hat, according to Cassie.  Great timing!

Tim’s hat

I had to measure everyone’s heads… awkward! but well, I guess everyone’s used to my strange stealth-measuring attacks by now!  Cassie helped me out by stealth-measuring D’s head… she said she did it while he was sleeping which made me laugh to imagine that!  Fortunately he says it fits him perfectly!

D’s hat…

The boys’ hats are all made from Spotlight’s cotton drill, it’s hard to find fabrics that are both masculine and interesting, but luckily Spotlight currently has these camouflage prints in a wide range of colours. SO AMAZINGLY LUCKY!!!

Craig’s hat…

I opted to interface the brims with medium weight fusible interfacing, and they are all fully lined; Cassie’s with a stiff white cotton, the drills I used for Craig’s and Tim’s both have an olive-ish cast to them so I used an olive poplin from my stash for them, and Sam’s and D’s are both more blue-ish so for them I cut up the trouser legs off an old pair of Sam’s navy blue work trousers.  It was exactly the right shade of navy blue, and also a really nice weight for lining a hat.

Sam’s hat…

And I found this old label in my notions basket! the very last one! leftover from when I used to sew their names in their school uniforms! I had a little giggle putting this in, and Sam too when he saw it in there on Christmas morning.

Cassie’s hat…

I also made one for Cassie using some of the leftover fabric from her Christmas dress for this year…  more on that later!  Cassie’s floral linen is very lightweight compared to the cotton drill that I used for the boys’ hats, so I fully interfaced all the pieces in this one, including the lining, with medium weight fusible interfacing.

This is a free pattern so obviously you can’t complain, and I’m not! because this is a fantastic little pattern! However one thing I want to note for if I ever use this the future… the pattern specifies 30cm for fabric and 30cm for lining. Yes, this is technically correct; but personally I prefer for the brim lining of a hat to be of the same fabric as the shell, because you can see it while you’re wearing it. So if you’re cutting out all 4 brim pieces from the outer fabric, 30cm is enough, but just barely! and only if you throw all grainline specs out the window and are super vigilant about miserly pattern placement! I did make sure to cut the band pieces on grain though, I think you have to for the hat to look nice.  If you want to cut the brim plus brim lining pieces all on grain then you’d need at least 40cm, or 50cm to be safe

I made all my paper pattern pieces full size, which I HIGHLY recommend; because when you are cutting out fiddly little pieces like these on the fold, and in multiples; then they rarely come out identical to each other.

Best thing; everyone seemed to love their hats! I might even get around to making one for myself one day 🙂

Items; 6-7; I was going to make hats for Tim’s fiance Kelly and for Sam’s lady L too, but when it came time for choosing prints for them, well I chickened out!  There were loads of gorgeous prints in Spotlight, pretty, feminine and cute and probably lots that they’d love, but well, you know, choosing a print for another girl is quite a personal thing, and I was nervous they wouldn’t like my choice. Eventually I hit on the idea of making a reusable shopping bag for them.  Yes, these are in a print too, that I chose, but a bag is definitely “safer”!

During the last year, it became illegal for supermarkets here to give out single-use shopping bags, and now everyone has to remember to take their own shopping bags for their groceries… of course there are lots of branded reusable shopping bags you can get but everyone likes a cute one to hang up in their kitchen, yes? Kelly and Tim have recently done up their kitchen and btw, it looks AMAZING!!! it’s all dramatically jarrah, black/white, stainless steel, and grey blue; and they also have a lot of indoor plants there. So I chose the above fabric for Kelly’s.

For L; well she loves baking, and she loves cute stuff, so when I saw this bright and fun doughnut print I knew instantly it was perfect for her!  

I made my own pattern, based upon the measurements of the little bag holders in Coles checkout stations. My own experience is that the stitched-on-strap style of handle is a weak point in shopping bags, the first thing to go; so I designed the bags to have cut on handles, and to be reinforced with a facing.  It is a bit of a fabric hog to cut it out like this, but I’m thinking it will prove to be a much stronger and robust design than separately cut and stitched on straps. 

  I found some pieces of stiff plastic film to line the bottoms of the bags, and for the groceries to sit on.

Item 8; Cassie specifically requested that I make a dress for her this year, and we went to Fabulous Fabrics together to look at fabrics. They had this divine pink hydrangea print in a cotton sateen, and Cassie wistfully fingered it and mentioned she would love this if it was in linen. We looked at a few other prints and she pointed out a few others, which I tucked away in my head for the future, mwahaha. But just imagine my joy when I went back in to actually buy something for her, and saw they had actually JUST got the hydrangea print in, IN LINEN! PERFECTO!

For the patten, I cut up an old favourite little tunic dress, that she had discarded a long time ago; it is a simple but very pretty little T-shirt style, with a high rounded neckline finished with bias binding, raglan sleeves folded up at the hem, and a centre back zip, and I always thought she looked gorgeous in it. The new dress did seem a tad short when I’d finished it, but otherwise I was very pleased with it. Then she tried it on on Christmas morning, and it was Super Short!  Turns out 26yr old Cassie likes to wear her dresses a little longer than 18 yr old Cassie did, haha. who knew?!  😉  Anyway, fortunately I had extra fabric, even after making her matching bucket hat, so I extended it with an extra piece attached underneath the hemline. This is a technique I’ve used on several of my own dresses in the past, I do think it makes for an interesting hemline detail, even if you don’t need to add length.  To make it look more like “intentional design detail” rather than “whoops, need to add length because it’s scandalously SHORT” I folded and stitched a series of tucks, and love how this looks!  A hidden bonus is that this adds some weight to the hemline… and I think linen dresses can often benefit from a little extra weightiness at the bottom.

Items 9-2000, might be overshooting the mark but just roughly guess-timating there; so I also like to make something both useful and fun for my extended family members, and this usually ends up being an edible something … this year it was gingerbread pussycats! So of course we have our own three darling little fluffykins, and I hit on the bright idea of icing the gingerbread puddycats to symbolise The Girls.

I’d made huge batches so this took quite a long time, but turned out pretty cute I think! The kids were tickled pink!

My recipe is adapted from a free recipe from Taste.com, and my own lemon icing is a sort of hybrid royal icing/ regular icing. Sophie has green eyes, so I painstakingly picked out the green cachous from a multicoloured jar. I couldn’t get black food colouring! so settled for dark purple-y/blue for Sophie, and sky blue for Zoe, who is a greyish blue point with blue eyes. Zoe was by far the fiddliest pussy cat to recreate!

Mischka is a mischievous fuzzy wuzzy ginger striped pussy with amber eyes, so I tried to capture her cute and perky nature with a riotous striped icing.

It’s funny; everyone immediately said, “but what about Clara?” and there were lots of jokes as to why she was excluded from the fun but of course the real answer is perfectly simple… I don’t have a dog-shaped cookie cutter! Maybe next time, haha.

I buy these airtight thingies to give them away in,  see, practical and useful are my middle names!  Each one perfectly fitted 16 gingerpussies.

So, I blog very very rarely about the meals I make; but this year Craig and I decided to cater for the entire extended family lunch, which is a BIG undertaking. We ambitiously planned for a rather (for us) long and involved menu and I’m so proud of us for pulling it off that I thought I’d share … we made all the various dressings and everything!

the makings of maple carrots…

pumpkin and couscous salad…

German-style potato salad…

BBQ asparagus, zucchini and snow pea salad…

veggie rosti with smoked trout; we doubled this recipe and made one with the smoked trout and the second one with smoked salmon

peach and raspberry trifle…

and cherry and nougat semifreddo

the recipes are all from the free Coles cooking magazine that they put out every month. Fair dinkum, this is hands down my favourite source of recipes at the moment… I love it!  We also had a ham that I forgot to take a picture of, and Vintage Cellars had high-end champagne going for half price so I bought a dozen of these… honesty, it all felt very special and went so well, we had such fun, and we were so chuffed everybody at our party had such a gorgeously happy day too!

So that was Christmas this year!! it felt rather epic and stressful all month leading up to it, but now it’s the morning after, and I’m feeling peaceful and relaxed with a happy post-party glow, the house is clean and back to normal; and most of all I am SO GLAD that I did go to the effort of making as lovely a day as I could for all my amazing family. It’s always SO worth it 🙂  Until next time!

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fun with gingerbread

*sings* Have yourself a very gingerbread-y Christmas…

Gingerbread!  Gingerbread madness  🙂
I love the stuff but I pretty much never make it.  Until I do and then it seems like I become temporarily obsessed and will make a lot, maybe to compensate for not having made it in, like, ten years or so.  Madness.  
See, I decided I would make gingerbread men to give for Christmas gifts this year, and so made a big batch.  See above.
Then I thought it would also be nice to make a gingerbread house for Christmas Day too.  So drew plans and made a few more batches of gingerbread.  Can I just say; designing gingerbread houses is a lot of fun!  A lot more fun than actually putting them together, haha.
Mine is a pretty wonky little house but hey! shrug.  My family politely admired it!  And I’ve learnt a few tricks, from my mistakes.

For example; if, like me,  you’re a gingerbread house newbie, don’t try to make it symmetrical and perfect.  There lies inevitable failure and grief at your own ineptitude.  Just aim for charming wonkiness and asymmetry right from the get-go! and then you may happily bask in the success of your ploy, mwahaha.
Also, roll and cut out the house pieces straight on the baking sheet.  Picking up and tranferring the pieces can skew them a tiny bit.  Ergo, wonkiness.
Make the walls thicker than the roof pieces, to stably hold that thing up.
Also, pipe any fiddly decorative curlicues on the flat, before construction.  Seriously, that bizz is freaking difficult enough already, no need to make it more so.
 Then at some point I looked my first set of gingerbread men and judged them to be a bit big and not very cute at all; really a totally unacceptable gift!  I decided that only cute, mini gingerbread men would do.  Went out and bought a new, mini gingerbread man cutter, and made stacks of baby ones.  Was satisfied with these.

 I’ve kept the rejected big ones with green buttons for my family, and the silver- and pink-buttoned ones are the good ones, that I gave away.  Yes, my poor family have no choice but to eat big, non-cute gingerbread men, awwww!  I’m such a bad mum  🙂

I used a recipe from my mother’s Scandinavian cookbook, that she has had since the 70’s.  I doubt it is in print anymore so I’ve reproduced the ingredients here:
Gingerbread

100g butter
225g dark brown soft sugar
1tblsp each of ground ginger and cinnamon
265g treacle
900g flour
1tblsp bicarb of soda
approx 235mL milk
Melt and mix the butter, sugar and treacle, then add the dry ingredients all at once and mix in thoroughly.  Stir in the milk, then knead to a consistent dough-y texture.
Roll out to desired shapes.  These quantities make quite a lot of dough, enough for a small house.
Bake at 175C, for approx 12-15 minutes, depending upon the size and thickness of the pieces.
Join the house pieces with toffee, made by dissolving and gently boiling plain white sugar until it reaches the hard crack stage.
Icing: beat 1 egg white until stiff, mix in 500g icing sugar.  Note; not “icing mix” which will not set properly.  Add in a coupla squeezes of lemon juice to get a good piping consistency.
Merry Christmas everyone!

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Salted caramel bon-bons

This year I’ve made an army of salted caramel choccies to give to everyone.  Salted caramel is the flavour of the minute around here.  So hot right now!  It’s funny, a few years ago the very thought would have provoked ewww!’s,  but now everyone here is jumping happily on the salted caramel bandwagon and totally digging it.  I do too  🙂  I fudged together my own very simplified version.  They seemed to work OK.  Actually, unfortunately? they are delicious; too delicious.  I had to gift-wrap them up really early to keep them safe  😀 

Now it’s only one sleep to go, so please allow me to take this opportunity to wish everyone who reads my blog a very joyous Christmas and a safe and happy day filled with plenty of laughter and love… and maybe a bonbon or two  😉
Cheers!

Salted caramel bonbons


1 cup whipping cream
2 cups white sugar
200g sweetened condensed milk
30g butter
2tsp salt
about 300g dark chocolate, for coating

Dump everything, except for the chocolate, together in a saucepan and stir constantly over a low heat until all the sugar and salt are dissolved.  If it seems like it might start boiling take it off the heat immediately and keep stirring to dissolve.

Once dissolved, allow the mixture boil without stirring, for about ten minutes, or until golden brown, and a little bit drizzled into a bowl of cold water goes nicely chewy and caramel-ly.

Immediately place the saucepan in a sink of cold water, to cease the cooking process.

When it has cooled down a little, pour it out onto baking paper, and when cool enough to handle, cut off chunks, roll them into a ball and dip into melted chocolate using a skewer.

Finish with an extra sprinkling of salt on top.
These quantities make about 45 bonbons, give or take.

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peppermint creams

So, after that dessert in the My Kitchen Rules final last night; I felt the need.  
The need… 
for Peppermint and Chocolate!
I re-visited a recipe from this book…

I’ve had this book for quite a long time  🙂

These yummies are so easy.  

Basically, the recipe is a stiffly beaten egg white, with a bit of peppermint essence and lots of sifted icing sugar mixed in, and kneaded in.  One egg white took almost all of this 500g bag of pure icing sugar… there was about one cup leftover after.

You let the rounds dry out for a few hours, then… 

Hey presto! after dinner mints.

I made big ones, and small ones.  And can I just say; yum.  I’m allowing myself one small one per day, and hopefully the family will polish them all off before my willpower breaks  😉

I would definitely describe myself as one of the worst cooks in the world.  I’m more of a “meal assembler”.  But these are easy enough… you could say; child’s play!pinterestmail

the 21-day wonder diet

banana smoothie

Every now and then, I notice that my banner proclaims my blog to be “thoughts on sewing, knitting and looking my best”.  The first two are covered pretty comprehensively I think  😉 and the last is meant to be about how I’m going with presenting myself sartorially; but of course looking my best should also come from maintaining a healthy lifestyle.  I don’t really delve into that stuff on my blog here much.
For the past 3 weeks, ever since Easter, Cassie and I have been on a sorta diet.  Not a weight-loss diet.   Neither of us lost any real weight which is cool since that was not my aim.  My aim was to lose some unhealthy eating habits that had snuck up on me. 

We used this marvellous cookbook, the Australian Women’s Weekly 21 day Wonder Diet.  (I bought my book from a local newsagent, but it is available here
I really think the Australian Women’s Weekly cookbooks are the best cooking books, ever!  I bought it several years ago, and the first time we tried to get through it we got no further than two weeks.  Fail!
But not this time… yesterday was our final day.  This second time around we completed the whole 21 day programme, from go to whoa, working through each meal, comprehensively, one by one, all the way through.  Success!
Multiply the above cup of green tea above by four, and pictured here is all the food I actually ate today, my first day back to free-wheeling it.  These are all meals plucked from various days in the 21 day diet, and using up some of the ingredients I still had leftover.  Also, they were some of my favourites  😉
tuna and rocket wrap

This is a fantastic programme; in that 3 weeks really does feel like plenty long enough to mentally release you from old, bad, eating habits.  The meals are all nutritious, mostly delicious, and a lot of them are surprisingly hearty and filling, and you rarely feel hungry.  Some days we couldn’t even finish what we were supposed to!

Since weight loss wasn’t a goal, I ball-park “checked’, but didn’t obsess, about the portion sizes while on the diet.  Both of us fell of the wagon in a minor way a coupla times; for me it was champagne and cake at bookclub one night, and champagne and hor d’oeuvres at a friend’s birthday bash another night; for Cassie it was two 21st parties.  Both of us admit to sneaking the odd macadamia nut or two, a supply of which I keep in the pantry for the boys.
And not to mention that frozen yoghurt, hello!

prawn stir-fry, done on the barbecue instead of in a wok

But I’m feeling pretty good.  Clean and cleansed.  Like I’m a new woman.  And mighty optimistic about continuing with next-to-zero junk, and incorporating plenty of nutritious and fresh stuff in my daily intake.  
Although I will be bringing back just a leettle bit of this…  In moderation, of course  🙂

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Frozen yoghurt

We are a frequent-yoghurt-eating family, but sometimes I get a half a tub of yoghurt sitting in the fridge getting too close to its use-by date.  Well I can’t have that!!  Just like with fabric, I cannot bear the idea of throwing food out, and I just have to find a way to use it…

I adapted this recipe here, and it couldn’t have been easier.  I don’t have an icecream maker, nor did I “strain” my yoghurt though.   I just tipped the sugar and vanilla essence directly into the half tub of yoghurt and froze it in its own container.
I kinda guesstimated while I was making my batch but I reckon a good ratio to work with is:

1/2 cup of sugar, to every
3 cups of yoghurt,
plus 1/2 tsp pure vanilla essence
Stir it all together thoroughly to dissolve the sugar and then stick it in the freezer.  I gave it a good stir every hour or so, to break up the ice crystals, for the first five hours, and then left it overnight.  The next morning the texture is absolutely perfect; it is not too sweet and deliciously tangy.

No icecream maker required!  🙂pinterestmail

Extras…

Hmmm, I’m going to have to squeeze a few lobbed-in-together Christmas-make posts, or I am not going to finish this biz before the end of the year!
Firstly; as I am sure everyone is aware 😉 Christmases here are HOT!  Here in Perth; we delighted in temperatures of 40C on the day, and joy of joys; the entire following week has, and will be, also over 40C.  Monday promises a cool change of 38C, lol.
Literally, I’ve been in my bathers almost all day  :S
Anyhoo, Christmas Day is generally synonymous with cold seafood, chilled bubbly, cold ham, and refrigerated fruit platters, since the very thought of firing up the oven to cook a traditional hot roast anything, that is going to heat up the kitchen and the house even more than it is already, is just too awful for words….  however, some traditional European dishes have snuck their way into our hearts and been adopted, and one of my favourites is Siena cake.
It is a deliciously rich, flavoursome and chewy concoction and makes a terrific gift; it lasts happily in the fridge for weeks, that’s if it remains uneaten for that long.  This year I multiplied the recipe by 4 to make a ginormous batch, enough for a cake for everyone else in the family, so everyone got a Siena cake as well as the owls.  
I use a simplified version of the recipe from the Italian cookbook published in the 90’s by the Australian Women’s Weekly, the original is reproduced here

Siena cake

125g (4oz) slivered almonds
125g (4oz) hazelnuts
60g (2oz) glace apricots
60g (2oz) glace pineapple
60g (2oz) mixed peel
2/3 cup plain flour
2 tablespoons cocoa
1 teaspoon cinnamon
60g (2oz) dark chocolate
1/3 cup sugar
1/2 cup honey
icing sugar

Spread almonds and hazelnuts on oven tray, put into moderate oven 5 to 7 minutes, until lightly golden. Chop hazelnuts roughly, combine in bowl with almonds, chopped apricots, chopped pineapple, chopped mixed peel, sifted flour, sifted cocoa and cinnamon, mix well.

Put sugar and honey in separate saucepan, stir over low heat until sugar has dissolved, brushing down sides of saucepan with brush dipped in hot water to dissolve any sugar crystals. Bring to boil, reduce heat, simmer uncovered approximately 5 minutes or until syrup forms a soft ball when a few drops are dropped into a glass of cold water. Drop chocolate in and stir well to melt then add to fruit and nut mixture, mix them well.

Spread mixture quickly and evenly into 20cm round cake tin lined with baking paper. Bake in moderately slow oven 35 minutes, remove from oven, cool in tin. Turn out, remove paper. Wrap in aluminium foil. 

Leave at least one day before cutting. Before serving, sift icing sugar thickly over top.

Nice to have on hand for if friends spontaneously pop over for celebratory drinkies during the Christmas-New Year’s break unexpectedly….  I cut mine into very slender 1cm slices and serve them as pictured at the top, for a decadent morning tea or an after dinner treat. 

Random trivia: actually our dog was supposed to be named Siena too; but an extra “n” snuck in there somehow when all her papers were filled out and registered.  I blame Sienna Miller entirely.
Another coupla makes; inspired by Novita, I made some cute little novelty coin purses for my littlest nieces and nephew.  These are the Feed the Animals coin purses, from the Straight Stitch Society.
They are fully lined with the same cotton used for the “food” zip pull, and were made all from scraps and small odds and bobs in my fabric and button stash, and I bought one short zip, from Spotlight.
Following tradition, I slipped a coin into each purse before wrapping them  🙂

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Blooming lovely

Thank you so much for all the gorgeous birthday wishes!
I was very spoilt, and I would love to share the beauty of my birthday bouquet with you.  Please enjoy!
I wish I could share my birthday cake too, made by Cassie.  It was quaite delicious  😉

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