This is another blog that Angieszka runs - she has the great site called house of art as well.
Very talented people out there, and great inspiration.
http://latarnia.wordpress.com
Sunday, 30 November 2008
House of Art
House of Art
Another great site from my swap partner in Poland, which she runs with 12 craft girlfriends. She mentions that its all about creating and enjoying, and eventhough in both English and Polish, am sure I can get the gist of it.
Another great site from my swap partner in Poland, which she runs with 12 craft girlfriends. She mentions that its all about creating and enjoying, and eventhough in both English and Polish, am sure I can get the gist of it.
Saturday, 29 November 2008
WomenTrip Explore The World
WomenTrip Explore The World
Another great site from a partner in the I Love your Blog Swap -3.
So interesting to read through other blogs and see the layouts that have been used.
Another great site from a partner in the I Love your Blog Swap -3.
So interesting to read through other blogs and see the layouts that have been used.
Sunday, 23 November 2008
Best Recipes- recipe database and cooking discussion forums
Best Recipes- recipe database and cooking discussion forums
Whilst searching for a different recipe for Bread and Butter pudding, came across this site which has lots of good recipes.
Whilst searching for a different recipe for Bread and Butter pudding, came across this site which has lots of good recipes.
Saturday, 22 November 2008
RECIPE FOR ALMOND BREAD
I have just taken out of the oven, a tin of Almond Bread, and thought other people may like the recipe. This is sort of a bonus recipe for me, as when I make Ice Cream (which uses only the egg yolks, I am left with the egg whites). If I am not able to use them within a day or two, then I freeze the egg whites in a small container.
All you need for the recipe is:
3 egg whites
1/2 cup castor sugar
1 cup plain flour, sifted
125g whole unblanched almonds
Beat egg whites until stiff, but not dry.
Gradually add sugar until mixture is a good meringue consistency.
Fold in flour and almonds
Spoon into a lightly greased loaf pan or nut loaf pans.
Bake in a moderate oven 180C for 35-40minutes depending on your oven
Leave in pan until completely cold.
Remove from pan
Wrap in foil and put aside for 1-2 days
Using a sharpknife, cut water thin slices (I have yet to master this thin)
Place slices on baking sheet
Place in a very slow oven 120C for 45 minutes to dry out thoroughly.
A variation of this can be made by substituting a mixture of Pistachios and Cranberries - very nice.
All you need for the recipe is:
3 egg whites
1/2 cup castor sugar
1 cup plain flour, sifted
125g whole unblanched almonds
Beat egg whites until stiff, but not dry.
Gradually add sugar until mixture is a good meringue consistency.
Fold in flour and almonds
Spoon into a lightly greased loaf pan or nut loaf pans.
Bake in a moderate oven 180C for 35-40minutes depending on your oven
Leave in pan until completely cold.
Remove from pan
Wrap in foil and put aside for 1-2 days
Using a sharpknife, cut water thin slices (I have yet to master this thin)
Place slices on baking sheet
Place in a very slow oven 120C for 45 minutes to dry out thoroughly.
A variation of this can be made by substituting a mixture of Pistachios and Cranberries - very nice.
CROSS STITCHERS
Cross Stitching is one of my favourite crafts, and invariably have a couple of projects on the go - have finished a small motif called I Love Knitting, which is cute and I am going to send this for my knitting swap which is coming up shortly.
Today I came across a great site for free patterns and it was featured on a Cross Stitching newsletter that I receive. Check it out, as it is worthwhile, and they have 5 free patterns each day to download:
http://cross-stitchers-club.com/?code_avantage=hdicwn.
Plus if you click on this link, you'll automatically receive a gift when you subscribe. I will be using this site all the time; there are hundreds of all different types of patterns, and there are new patterns added everyday. Have a look at the site.
Today I came across a great site for free patterns and it was featured on a Cross Stitching newsletter that I receive. Check it out, as it is worthwhile, and they have 5 free patterns each day to download:
http://cross-stitchers-club.com/?code_avantage=hdicwn.
Plus if you click on this link, you'll automatically receive a gift when you subscribe. I will be using this site all the time; there are hundreds of all different types of patterns, and there are new patterns added everyday. Have a look at the site.
Tuesday, 18 November 2008
SWAP BOT SITE
I came across this site, after doing a Google Search and was rapt in the number and variety of swaps that have been organised.
My first two have been completed and were - Postcard with a Fridge Magnet, and a Chunky Pages Christmas Book. Had fun with these and my next one to complete and post off is for a Christmas Card swap.
Now that I am hooked, have also joined:
January Colour Me Silly Swap (which is for the colour Blue)
White Chocolate & Postcards
Stocking Stuffers for Knitters
I Love your Blog Swap
I received one of my Postcard swaps in the mail yesterday, from Malaysia - a lovely postcard showing the Rhinoceros Hornbill, Malayan Tiger and Orang Utan. Also a key chain and magnet.
My first two have been completed and were - Postcard with a Fridge Magnet, and a Chunky Pages Christmas Book. Had fun with these and my next one to complete and post off is for a Christmas Card swap.
Now that I am hooked, have also joined:
January Colour Me Silly Swap (which is for the colour Blue)
White Chocolate & Postcards
Stocking Stuffers for Knitters
I Love your Blog Swap
I received one of my Postcard swaps in the mail yesterday, from Malaysia - a lovely postcard showing the Rhinoceros Hornbill, Malayan Tiger and Orang Utan. Also a key chain and magnet.
RECIPES FOR MEMORY BOOK
Each of the ladies made a page featuring one of her favourite recipes, which are as follows:
PINEAPPLE CARROT CAKE (from the kitchen of Anita Fogg)
Sift together and side aside:
2 cups sifted flour
1 teaspoon bi-carb soda
1 teaspoon cinnamon
Beat together
2 cups sugar
1 1/4 cups vegetable oil
4 eggs
1 teaspoon vanilla
Add and mix:
1 cup chopped nuts (pecans or walnuts)
1 1/2 cups grated carrot
1 small can crushed pineapple, drained
Add sifted dry ingredients. Pour into a 23 x 33 cm pan (or two smaller ones) that has been greased and lined with baking paper. Bake at 180C (or 160C for a fan-forced oven) for about 45 minutes. When a toothpick is inserted and comes out clean, it is done.
ICING
50g butter (softened)
250g Philadelphia cream cheese (softened)
2 teaspoons vanilla
Icing sugar (sifted if lumpy)
Beat until of spreading consistency and spread onto cake.
BABOTIE - KENYA SETTLER'S DISH (Recipe provided by Val Benstead)
500g mince meat
2 slices of bread
2 medium onions - sliced
2 tablespoons butter
1 tablespoon curry
1 teaspoon salt
1 tablespoon sugar
1 tablespoon vinegar
2 eggs
500mls Milk
Soak bread in milk, then squeeze out and retain milk.
Fry onions in a little olive oil, then sprinkle with curry powder and salt.
Add vinegar and meat and fry for a few minutes.
Mash bread and add bread, sugar and one beaten egg to meat, mix well.
Place in a well greased dish
Add second beaten egg to milk and pour over meat - dot with butter.
Bake on high for about 30 minutes.
Serve with rice and grilled tomatoes.
PEAR AND BLUE CHEESE TART (love from Yvonne Zendler)
2 onions lightly browned in butter
Small bunch of Silverbeet shredded and lightly steamed
200g Blue Cheese chopped
425g tin of Pears - drained and cut in half
4 eggs
500mls Milk
3 tablespoons of Parmesan Cheese
Salt & Pepper
Shortcrust Pastry
Line flan tin with pastry - Place browned Onions in flan
then steamed silverbeet
Lay Pears on top
Scatter cheese between Pears
Lightly beat eggs and whisk in Milk and salt and pepper
Pour into flan
Sprinkle with Parmesan Cheese
Place on heated baking tray in a 200C pre heated oven for 40 minutes - or unti set when tested with a skewer.
Enjoy
LEMON CHEESE
2 eggs
1 cup caster sugar
Juice and rind of 2 lemons
1 tbsp custard powder
60g melted butter
Beat eggs well, add sugar and beat until creamy.
Add lemon juice and rind, custard powder and melted butter. Mix thoroughly.
Microwave on High for 3 minutes, reduce microwave to Medium High and cook for a further 2 minutes, stirring occasionally.
Allow to cool.
Makes 1 jar
This was my recipe contribution
PINEAPPLE CARROT CAKE (from the kitchen of Anita Fogg)
Sift together and side aside:
2 cups sifted flour
1 teaspoon bi-carb soda
1 teaspoon cinnamon
Beat together
2 cups sugar
1 1/4 cups vegetable oil
4 eggs
1 teaspoon vanilla
Add and mix:
1 cup chopped nuts (pecans or walnuts)
1 1/2 cups grated carrot
1 small can crushed pineapple, drained
Add sifted dry ingredients. Pour into a 23 x 33 cm pan (or two smaller ones) that has been greased and lined with baking paper. Bake at 180C (or 160C for a fan-forced oven) for about 45 minutes. When a toothpick is inserted and comes out clean, it is done.
ICING
50g butter (softened)
250g Philadelphia cream cheese (softened)
2 teaspoons vanilla
Icing sugar (sifted if lumpy)
Beat until of spreading consistency and spread onto cake.
BABOTIE - KENYA SETTLER'S DISH (Recipe provided by Val Benstead)
500g mince meat
2 slices of bread
2 medium onions - sliced
2 tablespoons butter
1 tablespoon curry
1 teaspoon salt
1 tablespoon sugar
1 tablespoon vinegar
2 eggs
500mls Milk
Soak bread in milk, then squeeze out and retain milk.
Fry onions in a little olive oil, then sprinkle with curry powder and salt.
Add vinegar and meat and fry for a few minutes.
Mash bread and add bread, sugar and one beaten egg to meat, mix well.
Place in a well greased dish
Add second beaten egg to milk and pour over meat - dot with butter.
Bake on high for about 30 minutes.
Serve with rice and grilled tomatoes.
PEAR AND BLUE CHEESE TART (love from Yvonne Zendler)
2 onions lightly browned in butter
Small bunch of Silverbeet shredded and lightly steamed
200g Blue Cheese chopped
425g tin of Pears - drained and cut in half
4 eggs
500mls Milk
3 tablespoons of Parmesan Cheese
Salt & Pepper
Shortcrust Pastry
Line flan tin with pastry - Place browned Onions in flan
then steamed silverbeet
Lay Pears on top
Scatter cheese between Pears
Lightly beat eggs and whisk in Milk and salt and pepper
Pour into flan
Sprinkle with Parmesan Cheese
Place on heated baking tray in a 200C pre heated oven for 40 minutes - or unti set when tested with a skewer.
Enjoy
LEMON CHEESE
2 eggs
1 cup caster sugar
Juice and rind of 2 lemons
1 tbsp custard powder
60g melted butter
Beat eggs well, add sugar and beat until creamy.
Add lemon juice and rind, custard powder and melted butter. Mix thoroughly.
Microwave on High for 3 minutes, reduce microwave to Medium High and cook for a further 2 minutes, stirring occasionally.
Allow to cool.
Makes 1 jar
This was my recipe contribution
MEMORY BOOK
Here it is almost a month since my last post - where has the time gone to.
I know that I have been reading, making cards, setting up the reading schedule for the Book Group for next year (this time around, I have made a decorated folder for each person, with beads and ribbons along the side. The format is different as well in that 6 books have been set that must be read, then each person provided a list of the other books they would like to read.
We all thought that this would be a good way of catching up with the books on the shelves that seem to get passed over.
Whilst on the subject of books, have just read THE GANG OF FOUR by Liz BYRSKI, and I would rate this as one of my favourites for the year.
Tells of the lives of 4 women, Robin, Grace, Sally and Isabel who come to a turning point in their lives, when Isabel decided to take time out from her family, career etc and travel overseas to find out more about her mother, who was a ballet dancer.
Don't want to give too much away, because it is a wonderful story and so much so that I have ordered a copy of this book from BOOKTOPIA BOOKSHOP PTY LTD, which has its own web site - www.booktopia.com.au
The book group meeting last week, saw the first pages of our Memory Books produced, and it was interesting to see the formats that the other ladies had used. Now that they have the gist of how you can embellish pages and what to use, next time around will be even better.
Our topic for next month is POETRY.
I know that I have been reading, making cards, setting up the reading schedule for the Book Group for next year (this time around, I have made a decorated folder for each person, with beads and ribbons along the side. The format is different as well in that 6 books have been set that must be read, then each person provided a list of the other books they would like to read.
We all thought that this would be a good way of catching up with the books on the shelves that seem to get passed over.
Whilst on the subject of books, have just read THE GANG OF FOUR by Liz BYRSKI, and I would rate this as one of my favourites for the year.
Tells of the lives of 4 women, Robin, Grace, Sally and Isabel who come to a turning point in their lives, when Isabel decided to take time out from her family, career etc and travel overseas to find out more about her mother, who was a ballet dancer.
Don't want to give too much away, because it is a wonderful story and so much so that I have ordered a copy of this book from BOOKTOPIA BOOKSHOP PTY LTD, which has its own web site - www.booktopia.com.au
The book group meeting last week, saw the first pages of our Memory Books produced, and it was interesting to see the formats that the other ladies had used. Now that they have the gist of how you can embellish pages and what to use, next time around will be even better.
Our topic for next month is POETRY.
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