Monday, 29 June 2015
For the past few months I have been working on a new crochet project as part of the 'All In One' line. I'd been making great progress, and up until Saturday, was 75% of the way through. It was then that I realised that the cowl portion of the cardi was not working. It was too stiff and so wouldn't sit properly, this is how I want it to look.
Tuesday, 9 June 2015
Tuesday, 31 March 2015
After weeks of testing the Ijeoma Ruana Wrap is now ready to purchase from Ravelry, Craftsy and Etsy. I've also added it to the PDF Patterns tab, where you can purchase or download (for free) all my patterns. This has been the largest of all the items that I have designed and I'm so happy that it's now out there.
I've already started my next project, a sort of oversized crocheted cardigan (pictures coming soon) and hope to be able to work on this consistently so that I can finish it as soon as possible.
Monday, 30 March 2015
As mentioned in my last post, this period is very important for me and my family and to celebrate I've made some delicious treats for everyone to enjoy. My second Resurrection Day recipe are these Mini Bites, along with my Chocolate Domes they are sure to make any celebration just that little bit tasty.
Sunday, 29 March 2015
For my family and I this time of year is very important, it's when we celebrate Christ's sacrifice which has allowed us to be part of a mighty Kingdom and opens the way for us to live in relationship with God.
It reminds us of His love and grace towards us, Christ paid the ultimate price so we don't have to.
Monday, 2 March 2015
I haven't done any baking lately, but I wanted to quickly pop over and share one of my latest projects. It's a crocheted baby blanket for someone close to us.
It's not 100% complete as I may make it bigger as time goes on, if possible, but for now I'm happy with it. This will be published as a free pattern, something I haven't done in a while. So watch this space.
Wednesday, 25 February 2015
This week I've been hankering for something savoury, something that I could eat with one hand whilst walking around the house carrying out daily chores (apart from cleaning the bathroom).
Three of my favourite ingredients in the whole universe are garlic, basil, and mozzarella. Combined with tomatoes, they make a perfect marriage and I definitely wanted them in whatever snack I was going to make.
After some deep contemplation, the idea for these Savoury Swirls came about. Now they aren't the prettiest handheld treat but they are tasty. The first batch I made was placed on a baking sheet and within a few minutes I could see melting cheese pouring over the side of the sheet. When I took the baking sheet out, the swirls were sitting in a pool of cheese.
Now I don't mind this one bit, to me melted cheese is a thing of beauty. However, if you don't want your swirls to be swimming in cheese, I would suggest placing them in a bun or shallow cupcake tray. If like me you'd love a cheesy pool, use a baking tray so that non of the cheese falls into the oven. I also packed my puff pastry with chunky slices of cheese, you can use fewer ingredients if you prefer.
So here's what you'll need:
Garlic (however many cloves you like), chopped
6 small tomatoes, chopped
Fresh basil, to taste
2 puff pastry sheets
approx. 500g mozzarella cheese
approx. 230g sliced sandwich meat
1-2 handfuls of baby spinach
salt and pepper to taste
Here's what you'll need to do: makes approx 36
1. Heat a little oil in a pan and then add the garlic and cook for a couple of minutes. Add the tomatoes and basil and season. Cook on a low to medium heat until the tomatoes are very soft and any liquid has been reduced. Take off the heat and leave to cool.
3. Slice the mozzarella and place one quarter on top of the tomatoes (leave the top edge free), then layer with half of the sandwich meat, Place another quarter of the cheese on top of the meat and then top with half of the spinach.
4. Carefully roll up the pastry sheet, using you fingers to pack in the filling ingredients if they come over the top edge.
6. Slice the pastry log approx 1-2 cm thick (your preference) and place on a greased or lined baking sheet/tray or in a bun/cupcake tray. Tighten any swirls that are loose. Spray or drizzle with olive oil and sprinkle with pepper.
Swirls on baking sheet Swirls in cup cake tray
Eat and enjoy hot or cold.