Scarf making - sewn not knitted

Ingredients:

Press & Seal  plastic wrap (not clingfilm)

Wool in assorted textures and values.

Scissors

Tape Measure

Ruler

Pen

Roll out 2m of the Press & Seal on a solid working surface, I use the kitchen bench.

Working from the centre, lay the wool onto the press & seal.  I push the wool down so it sticks.

Cover the width of the press & seal in the wool.  

Carefully roll the next layer of Press&Seal over the wool. Don't panic if there are some creases.

Press down, and then measure 20cms from one end, and rule a line.  Do the same at the other end.

Then Measure 5cm from that line and mark 5cm lines all the way down the press&seal.  These are your sewing lines.  Roll up, take to sewing machine and sew along the drawn lines. 

If the needle starts to "gunk up", put the press&seal scarf in the freezer for about 1 hour.  Also, nail varnish remover removes the gunk of the needle.

Once it is all sewn, rip off the press&seal, and voila, you have a sewn scarf.

Yellow and Black Triangles Quilt

 Tight asked me to build him a yellow and black quilt, with triangles.

I even found some yellow and black triangle fabric for the back.

Bread - Koru shape

Experimenting with different bread making techniques.  This time is twisting the strips instead of braiding.

After rolling out the dough into a large rectangle, I spread the butter and spiced filling over half and then rolled it, leaving the rest to shape.

After cutting the strips, I pulled them a little, and then twisted two strips together.  I repeated this along the  unfilled section of dough.

Then I rolled the filled part of the dough over the twisted strips.  Maybe I should have spread some egg white or butter or oil to help them stick .  

Then I rolled the filled and twisted log into a loose koru shape / spiral, and let it rise in a warm place for about an hour.

Baked at 180 degrees for approx 20 minutes, and then lemon glazed spread on top of the bread.

Cheese Puffs - recipe

 

Some days I feel like soup and something for dinner. Cheese Puffs are perfect as the "something".

I discovered this recipe years ago on foodlovers.co.nz and they are quick to make, and are delicious. Lynne from Christchurch provided the recipe. Urchins love them.

1 cup flour

3 teaspoons baking powder  (yes 3)
Pinch of salt
Pinch of curry powder
2 cups of grated Cheese (Cheddar, Edam, Aged, whatever is in the fridge)
1 egg – beaten into ½ cup milk
Extra grated cheese for tops

Preheat oven to 200C.
Mix all ingredients together in a bowl but be careful not to over mix.
Drop dessert spoonfuls on a cold baking tray lined with baking paper.
Sprinkle tops with extra grated cheese.
Bake for 10-12 minutes until puffed and golden.

Eat immediately.

Autumn 2022

My favourite season - Autumn

Crunchy leaves underfoot

Colour in the Tree Trust.

 

Spicy Sauce for Dumplings - recipe

1/8 cup of oil   (1/4 cup is way too much)

1 Tbsp crushed garlic

1 Tbsp crushed ginger

1 tsp chilli flakes

1 tsp sichuan pepper grounded

1 tsp sugar

1/2 tsp salt

(need for sauce)

1 Tbsp Chinese black vinegar (or malt vinegar) (or Red vinegar sauce with 1 tsp sugar)

1 Tbsp Soy sauce

1 tsp sesame seeds

extra sugar

extra salt

Part One

Make the chilli "oil"

1.  Dry fry the sichuan peppercorns until fragrant and let cool.  Grind them until they look like chilli flakes.

2. Get a large bowl (there will be splashing and steaming, so allow space for this to happen).

3. In the large bowl, Combine the garlic, ginger chilli flakes, ground sichuan pepper, sugar and salt.  

4. Stir it so it is all mixed.

5. Heat the 1/8 cup of oil until hot.

6. Carefully pour hot oil into the large bowl.  There will be splashing so wear sleeves.

7. Carefully stir and then let it cool down.

Part Two

Add to the chilli "oil".

1 Tbsp Chinese black vinegar (or malt vinegar) (or Red vinegar sauce with 1 tsp sugar)

1 Tbsp Soy sauce

1/4 - 1/2 tsp sugar

salt to taste

Give it all a good stir and put aside

Once the dumplings are cooked and hot, pour the sauce over all. Gentle stir to coat dumplings.

Garnish with 1 tsp sesame seeds

Feijoa Jelly

I save the shells of the feijoas. I cut them into 4, and then freeze them.  When I have a bread bag full, I make feijoa jelly.

1 cup of feijoa liquid to 3/4 cup sugar.  Zest and juice of a lemon. I also pop in chilli flakes, and a drop of red food colouring.