Little Boxes Little Boxes

I have been on leave of absence again - I have had an operation on my eye and have had a new lens implant in my left one.  Very strange experience that I don't want to repeat in a hurry but it has healed ok and I'm just waiting for my new glasses.  Hopefully they will be ready this week to pick up and I will be back to normal crafting mode.

Consequently, crafting has be a little restricted but I went to craft club this week and spent a very happy evening playing with a small plain box, diluted PVA glue and a book of old maps.  Here is the end product:-

I have some Easter Cards to show but they will have to wait for another day.

Thanks for looking.

Sue
X

Happy St Patricks Day

I meant to post this yesterday but got all behind with various chores and didn't manage it so it's a belated Happy St Patricks Day to everyone.

I made myself a little present of a Shamrock Mug Rug with some fabric bits I had  left over and considering I made the pattern up as I went along I think it turned out rather sweet. I still need to practice binding the edges but I'm getting there with my sewing. 

Thanks for looking

Sue
X

 

Here's a view of Morecambe basking in the early Spring sunshine - and isn't it about time.  The last couple of days have been lovely and I have been out walking on the promenade with my camera taking a few photos.

 

It was great to feel some warmth on my face - I think it makes us feel so much more positive.  Everyone's smiling and say hello as you pass by.

 

Roll on summer.

 

 

 

 

 

Thanks for looking

 

Sue

X

Bara Brith - A Childhood Memory

Browsing Pinterest last week I realised that it was St Davids' Day (the Patron Saint of Wales) and I had a wonderful memory of my Mum's best friend - Aunty Eirwin (a lovely Welsh Lady) who lived almost next door as we were growing up.  Now my Mum was a brilliant baker but Aunty Eirwin gave her a run for her money and she made the most amazing fruit tea loaf called Bara Brith (Welsh for Speckled Loaf).  It was the most amazing fruit loaf  full of currants, sultanas and spiced with cinnamon and mixed spice - spread with butter it made the most amazing treat after tea. 

It sent me off searching for a recipe and there are loads to choose from - I found this one  on Marriage's Master Millers website and it was very scrummy I can really recommend it - the whole loaf disappeared rapidly with shouts of 'make this again PLEASE'. 

One for the family recipe book I think.

Thanks for looking

Sue

Latest Cushion Creations

 

I've spent  a lot of time recently playing with my new sewing machine getting use to all the 'magic' it can do and the more I use it the more I find out how much sewing machines have moved on. It was not the most expensive machine on the market (I looked at one that was over £2000 !!*@£$$). 

 

The one I decided on was a Brother machine and what sold it to me was the automatic needle threader and the free Quilting Kit that came with it  (well almost - there was also one or two more features I liked lol).  Buttonholes are a dream, embroidery stitches are as easy as ABC, and it has opened up a whole new world of free embroidery - a very steep learning curve but this is work in progress and I'm hoping to improve.

 

I have just made these two cushions with appliqued Scottie Dogs machined on with a blanket stitch although you can't actually see the stitches - Note to self  I must start using my camera and not my phone to take photos as the quality is much better. 

 

 

I have plans to make more cushions and personalise them for family members for Christmas this year - just a bit different. I have just drawn a Hare silhouette and this will be my next project but I have some bunting to finish first.

 

Hope your watching The Great British Sewing Bee on BBC 2.  I know I am - who would have thought a sewing competition could be so addictive.

 

Thanks for looking

 

Sue 

Banana Cream Pie - Made from Scratch!!

Browsing the internet I came across several recipes for old fashioned Banana Cream Pie that reminded me of the Banana Flan that was served as a dessert when I was at school and stayed for school dinners - a long time ago!!!!!  So I set off to recreate my interpretation of Banana Cream Pie.

I made a pastry flan case that Baz said was the best I had ever made - a shortcrust pastry with a flaky texture - the basic recipe came from momswhothink blog but I added one or two tweeks of my own.

Flaky Pie Crust

Makes 1 pie crust
Ingredients:

1  1/4 cups plain flour - sieved to add lightness
1/4 teaspoon salt
1/4 cup lard (keep in fridge until ready to use)
1/4 cup butter (keep in fridge until ready to use
3 Tablespoons ice water

Directions:
1. Combine flour and salt in medium bowl, grate lard & butter and add to the flour and lightly rub in.
2. Sprinkle water, 1 Tablespoon at a time, over flour mixture, tossing lightly with a fork until mixture forms an even dough.
3. Form dough into ball and refrigerate, wrapped in plastic, for 1 hour.
4. Roll out pastry on a lightly floured surface into circle about 12 to 14 inches round.
5. Carefully fold in quarters, lift gently and unfold into 9-inch pie pan.
6. Gently press pastry against bottom and sides of pan. Trim overhang to 1/2 inch, then fold the edge under. Pinch edges to flute.
7After placing dough into pie pan, leave in the refrigerator for about 15 minutes.
8. Preheat oven to 350 degrees F.
9. Cut a large circle of parchment; fit into the pie shell, extending above edges. Fill the shell with pie weights or dried beans.
10. Bake pie shell 15 minutes at 350 degrees F. Remove weights and parchment; bake 10 to 15 minutes more until golden brown. Cool completely on a wire rack.

The filling as I remember was made using ordinary custard powder but I decided to make a Crème Patisserie - again I adapted a recipe from momswhothink blog adjusting as I went along.

2-3 ripe bananas, sliced
1/4 cup cornflour (cornstarch in the USA)
3/4 cup sugar
1/4 teaspoon salt
3 cups milk
4 egg yolks, beaten
3 Tablespoons butter
1 1/2 teaspoons vanilla
2 tablespoons good raspberry jam
Directions
1. In a medium saucepan combine sugar, cornflour, and salt; gradually stir in milk. Cook and stir over medium heat till thickened.
2. Reduce heat, cook and stir 2 minutes more. Remove from heat.
3. Separate egg whites; (save for meringues). Beat egg yolks slightly.
4. Gradually stir 1 cup of the hot mixture into the egg yolks. Return egg mixture to saucepan; heat gently stirring all the time for additional 2 minutes or the egg yolks will scramble.
5. Remove from heat. Stir in the vanilla, butter.
6. Spread the raspberry jam over the base of the cooked pie shell  arrange the sliced bananas on top. Pour filling on top. Chill for 1-2 hours before serving.

Delicious - well - we thought so.

Souper Monday!

Been busy cooking today and managed to make a big pot of Chicken Stock from the chicken carcass that was leftover from the Roast Chicken we had for dinner yesterday - Its so easy to make and I can't understand why more people don't make their own stock as it tastes far superior to any stock cube you can buy.

 

Anyway, I went on to make a large pot of Leek & Potato Soup which is one of my favourite soups ever,  (the soup isn't  really that colour that's just the light over the cooker top!!)

and I enjoyed it for my lunch with a slice of toasted cheese bread.

 



 It was just so scrummy.  I will freeze most of it in individual portions later today when it has gone cold and will be great for easy lunches in the next week or so.  I still have enough stock left to make an extremely tasty Chicken Risotto later in the week when Barry is at home for tea.  I have added the recipe for my version of the soup I hope you try it

Sue

Leek & Potato Soup

2pts good chicken stockI medium onion – diced2 medium leeks – sliced and washed1 stick celery- diced2 large potato – diced1oz butter2 bay leaves½pt milk¼pt double creamSalt & white pepper to taste
Good grating fresh nutmegTblsp fresh chopped parsleyMethod In a large saucepan melt the butter and add the onions – sweat gently without colouring for 5mins. Add the leeks, celery and potato and sweat for a further 5 to 10mins without colouring.

 

Add the stock, bay leaves and milk – bring to the boil. Turn down heat and simmer for 30mins or until all the vegetables are cooked.

Remove the bay leaves and liquidise the soup until smooth. Return to the saucepan reheating gently adding the double cream, chopped parsley and the grated nutmeg.

Adjust the seasoning if required and serve.

For a real touch of luxury add a little swirl of extra cream (you could also add a little grating of extra nutmeg but be cautious as it can overpower