Saturday, 31 August 2013

Oysters cake recipe

I love these delicate fancy cakes and what's not to love. Pastry? Check. Cake? Check. Jam? Check. Buttercream? Check. Need I say anymore....
Sweet Saturday # 20 - Oysters cake recipe

Friday, 30 August 2013

Friday Fun # 20 - flower ice bowl

Such a great idea to make with the kids and is great to serve ice cream or fruit salad out of on a hot Summer's day.
Friday Fun # 20 - flower ice bowl

Thursday, 29 August 2013

Tasty Thursday #20 - Quorn chicken and garlic parcel recipe

Tasty Thursday #20 - Quorn chicken and garlic parcel recipe
Filling 225g quorn cut into chunks
150g cream cheese with garlic and herbs

150g puff pastry.
Milk to glaze.

Preheat the oven to 200c gas mark 6.
Mix the quorn and cream cheese together in a bowl.

Roll out the pastry into a 30cm square. Place on a baking tray.
Pile the mix in the middle and fold the corners into the centre.
Brush milk on the top to glaze and place in the oven for 35 minutes.

Good served hot or cold.

Wednesday, 28 August 2013

W.I.P Wednesday # 8 - RSA Student design awards

Just looking through old work and photographs whilst having a clear out of my study and I came across some of the images from my award winning entry in the student design awards. I won the soft furnishings design award and traveled Australia as part of my prize. It was such a fantastic experience and these phtos brought it all back to me, so I thought I'd share.
W.I.P Wednesday # 8 - RSA Student design awards

W.I.P Wednesday # 8 - RSA Student design awards

W.I.P Wednesday # 8 - RSA Student design awards

W.I.P Wednesday # 8 - RSA Student design awards

Sunday, 25 August 2013

Sewing Sunday #19 - Q is for queen free alphabet cross stitch pattern

Continuing the Alphabet sampler. Q is for Queen. Don't forget if you enjoy my free patterns, please take a look at my Etsy shop which has a wide range of patterns for sale at great prices. There is a gallery link at the bottom of the page. 

Saturday, 24 August 2013

Sweet Saturday # 19 - Jam tart recipe

Sweet Saturday # 19 - Jam tart recipe
To make 12 jam tarts you will need:

  • 100 g plain flour
  • 50 g margarine
  • 2 tbsp cold water
  • 6 tsp jam
  • 6 tsp lemon curd



  1. Preheat your oven to 200c gas mark 6
  2. To make the pastry rub in the margarine into the flour until it looks like breadcrumbs. Then slowly add the cold water, you may not need all of it. Mix with a round bladed knife until the pastry starts to clump together.
  3. Then form into a ball and roll out.
  4. Use a cutter slightly larger than the holes in the patty tin to cut 12 circles. You will have to re-roll the pastry to do this.
  5. Then line the 12 holes in the patty tin.
  6. Place a tea spoon of jam or lemon curd into each well and bake for 15 minutes until the pastry is golden on the edges.
  7. If you wish you can top up the jam tarts with extra jam once they have come out of the oven.

Thursday, 22 August 2013

Tasty Thursday #19 - Quorn mince lasagna recipe

Ingredients

  • 150g  lasagna sheets
  • Mince sauce: 
  • 1 onion, 
  • 1 green pepper, 
  • 1 clove garlic, 
  • 250g quorn mince, 
  • 1x15ml spoon (1tablespoon) oil, 
  • 400g can tomatoes, 
  • 1x15ml spoon (1 Tablespoon) tomato puree, 
  • pinch of mixed herbs 
  • Cheese sauce: 
  • 25g butter or margarine, 
  • 25g plain flour, 
  • 250ml milk, 
  • 100g cheese


Method

  1. Preheat the oven to 190oC or Gas Mark 5.
  2. Fry the onion and garlic for 5 minutes. 
  3. Add the minced beef and cook for a further 5 minutes. 
  4. Add green pepper, cook for 5 minutes.
  5. Stir in tomatoes, puree and herbs. Simmer for 20 minutes.
  6. Make the cheese sauce: Melt the butter in a saucepan. 
  7. Stir in the flour to form a paste. 
  8. Add the milk gradually, stirring constantly, until mixture thickens. 
  9. Simmer for 5 minutes and add grated cheese.
  10. Put the lasagna together: Place a layer of mince sauce on the bottom of the dish. 
  11. Place a layer of lasagna sheets on top. 
  12. Spread some cheese sauce over the lasagna. 
  13. Continue adding layers, finishing with cheese sauce. Sprinkle some grated cheese on top.
  14. Bake for 30-40 minutes until golden brown.

Wednesday, 21 August 2013

W.I.P Wednesday #6 - thread drawer

W.I.P Wednesday #6 - thread drawer
My latest work in progress is to become more organised in my craft room. So often I have a million projects spilling out from everywhere. Books dumped on top and threads and needles filling in the gaps! So I have decided to be stricter with my self and have been making spool winders, labelling them with the colours and organising them in number order in a old cutlery tray in my desk drawer. I am so pleased with it, you cannot believe how happy it makes me feel just looking at it. Now if only I can keep it looking that way....

Monday, 19 August 2013

Made on Monday #19 - gingham and red ribbon pin board revamp

It was time for a change in my study and the pin board is always my first port of call when re-designing. This time I have felt all 'little red riding hood' and went for a classic combination of Gingham and ribbon.
This is how I did it.
Made on Monday #19 - gingham and red ribbon pin board revamp 
First I cut the fabric to about one inch bigger than the pin board.
 Then I stretched the fabric and stapled it all around
Made on Monday #19 - gingham and red ribbon pin board revamp 
 Making sure to mitre the corners for a neat finish
Made on Monday #19 - gingham and red ribbon pin board revamp 
 Then I added cross strips of red ribbon. Weaving them over each other to give added strength and stapled them at the back
Made on Monday #19 - gingham and red ribbon pin board revamp 
 Here's a close up. I love the white stitch detail on the ribbon.
Made on Monday #19 - gingham and red ribbon pin board revamp 
 Then it was ready to start collection inspiring bits and to display my works in progress.
Made on Monday #19 - gingham and red ribbon pin board revamp 


Saturday, 17 August 2013

Sweet Saturday #18 - Prima's plum crumple slice

I just baked this wonderful recipe from this months Prima magazine. I don't think they have uploaded it yet, but when they do it will be at the following link. http://www.allaboutyou.com/food/
My only alterations to the recipe, which I think lifts and adds extra dimension to the bake is a sprinkling of cinnamon over the plum layer and substituting the caster sugar in the crumble layer for granulated brown sugar. Which gives a more caramel flavour and adds extra crunch.

Sweet Saturday #18 - Prima's plum crumple slice 

Friday, 16 August 2013

Friday Fun #18 - cowboys and Indians feathered headdress

We do love a themed day in the Cartwright household and today we've been playing cowboys and Indians. Here's how to make a feathered headdress. (plaits are optional)
A great make to do with the kids to start a wonderful play day.
Measure around your child's head and cut the card strip just longer. Pre cut tape for them if they are little and then let them go crazy with the feathers. All you then need to do is fold and secure it so it fits on their head.

Friday Fun #18 - cowboys and Indians feathered headdress 

Thursday, 15 August 2013

Tasty Thursday # 18 - vegetarian Thai green curry recipe

Such a tasty, nutritious and quick meal to prepare. The whole family like this one and it's definitely a go to meal when I'm in a hurry.

Tasty Thursday # 18 - vegetarian Thai green curry recipe

Monday, 12 August 2013

Made on Monday # 18 - butterfly necklace remake.

Made on Monday # 18 - butterfly necklace remake.
You may remember I had broken my butterfly necklace and remade part or it into a new decoration for my handbag. Well I was looking in my craft drawer and found the remaining part. I had loved wearing it so I added a ribbon back to the chain so it's large enough to slip over my head and now I have two great accessories from one broken necklace.
Made on Monday # 18 - butterfly necklace remake.

Made on Monday # 18 - butterfly necklace remake.

Saturday, 10 August 2013

Sweet Saturday #17 - flapjack recipe

Here's the recipe for a great flapjack. Simple wholesome snacks that are great when the kids get home from school starving.
Sweet Saturday #17 - flapjack recipe
You will need:
250 g butter
150 g sugar
8 tbsp golden syrup
500 g oats

Grease and line a 10''x 7'' tin.
Preheat oven to gas mark 5 190 c.
Put butter, sugar and golden syrup in a pan and heat gently until melted.
Tip in the oats and mix well.
Spoon into the tin and level.
Bake for 30 minutes. Cut the squares when slightly cooled in the tin and then leave to cool completely. 

Friday, 9 August 2013

Friday fun #17 - tissue paper stained glass window

What you need for this activity is
Dark card - pre cut into a window shape for younger children
a selection of tissue paper and cellophane
tape
scissors
Friday fun #17 - tissue paper stained glass window
Cut the cellophane and tissue paper to just larger than the pre-cut shapes and use tape to attach them to the back of the dark card frame.
Friday fun #17 - tissue paper stained glass window

Friday fun #17 - tissue paper stained glass window

Thursday, 8 August 2013

Tasty Thursday # 17 - simple stir fry recipe


Stir Fry
Ingredients
1 carrot
1 pepper
1 courgette
100g mange tout
4 spring onions
100g baby sweet corn
1 clove of garlic
2-3 tbsp oil
For the sauce
1 tsp cornflour
1 tbsp light soy sauce
2 tbsp water
2 tbsp oil
A pinch of sugar

Method
1.     Peel carrot and cut into batons,
2.    cut pepper into thin strips.
3.    Cut ends off the courgette and cut into batons.
4.    Cut mange tout and baby sweet corn in half lengthways
5.    Trim and slice diagonally the spring onions.
6.    chop garlic
7.    Put corn flour and a few drops of water into jug and mix to a smooth paste, stir in the rest of the sauce ingredients.
8.    Heat 2 tbsp of oil in wok and add the carrot, pepper and courgette. Cook for 5 mins.
9.    Add the sweet corn, garlic, and onions, cook for 2 mins.
10. Add mange tout and cook for 3 mins.
11.  Stir in the sauce stir to coat and then serve.

Wednesday, 7 August 2013

W.I.P Wednesday # 6 - butterflies

W.I.P Wednesday # 6 - butterflies
I have been working on some mood boards for inspiration for my latest ideas. I have always had a thing for butterflies and so I been grouping some of my favourites to inspire me.
Clockwise from the top right
enamelled butterfly set in silver a gift from my mum
Glitter butterfly also a gift from my mum
silver butterfly pendant charm
silver butterfly ankle bracelet from Claire's accessories
blue butterfly earrings from accessorize
enamelled butterfly hair clip from H & M

Monday, 5 August 2013

Made on Monday # 17 - needle felted necklace.

Made on Monday # 17 - needle felted necklace.
I have been working on some new jewellery to compliment my wardrobe recently. I had a go at needle felting a while ago and thought I would have another go at it to make some beads. I used some yarn I had knocking around rather than wool tops. They could be made firmer but my fingers needed a break from all the miniature holes I made in them.

Saturday, 3 August 2013

Sweet Saturday # 16 - chocolate chip and fudge cookie recipe

Sweet Saturday # 16 - chocolate chip and fudge cookie recipe
These moreish cookies are so light and buttery, packed full of chocolate chips and fudge. A must bake recipe for any cookie lover.

Friday, 2 August 2013

Thursday, 1 August 2013

Tasty Thursday # 16 - recipe for Bobotie


Bobotie
Ingredients
2 slices white bread
1 onions chopped
25g butter
1 garlic cloves, chopped
500g minced beef or quorn
300ml milk
2 eggs
1 tbsp curry paste
1 tsp mixed herbs
1 tbsp mango chutney
2 tbsp sultanas
Method
1.        Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.
2.        Fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and cook until mince is browned. Stir in the curry paste, herbs, chutney and sultanas. 
3.        Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into ovenproof dish Press the mixture down well and smooth the top.
4.        For the topping, beat the milk and eggs then pour over the meat. Bake for 35-40 mins until the topping is set and starting to turn golden. 

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