Friday, October 31, 2014

Annabel Langbein - Rhubarb tart

Rhubarb tart
Eli and I have been watching the latest series of Annabel Langbein - Free range through the Seasons.  She had made an amazingly easy pastry case and then just stood up fruit in it. If you wanted this could be sugar free but would be very tart. Just change the fruit.

She served it with Orange scented cream which was a mixture of yogurt and sour cream, but I just made it with normal cream. The pastry held together but had texture and then melted in your mouth.

Annabel Langbein Fruit Tart
Pastry  - into a kitchen whiz put 
1 3/4 cup plain flour
200g chilled diced butter 
whiz until it looks like bread crumb and then add
1/2 cup sour cream.
whiz until it combines. Put it on the bench and bring all the pastry together. Wrap in cling film and put in fridge for at least 20 minutes.

Cut pastry into 8 pieces. Roll each out on floured board and then turn it in all the way around to make an edge. Place your fruit in the middle and sprinkle on 1 tablespoon sugar per tart.

Bake at 180 for 20 minutes (I had to bake it about 30 minutes to get colour and make sure it was cooked)

Orange Cream
Whip 150ml of cream which has the fine zest of 1/2 orange and 3 tablespoons sugar.

Serve


Wednesday, October 29, 2014

A bit of late night secret sewing

Last week Svetlana from s.o.t.a.k. advertised for pattern testers for her first ever pattern. I quickly put my hand up as I have been following her blog for a long time and love her aesthetics.
sewing

Last night I was busy cutting cutting and being very careful to follow the instructions and make sure that I did not race ahead as I normally do!!

I was very pedantic about pre cutting everything and within an hour I was whizzing along. It's looking gorgeous but can't show you anymore until Svetlana has published it all on her blog. Another 30 minutes will have it all done.

Tuesday, October 28, 2014

Drama in our house


getting loaded into the ambulance










Well we had loads of drama last friday night. Jakob came home from school having had an accident at the gymnasium. He had hurt his back (and was treated at the time) and travelling on the school bus had him in agony. I was concerned so took him to the Dr only to be told he needed to be treated as a spinal patient and the ambulance got called.

Goodness me. So off we went to A&E and had back xrays. Thankfully he only had severe bruising to his spine. So a quiet weekend. He is getting better.


Monday, October 27, 2014

Minky dressing gown for my son

Recently Eli and I had a mum and son day. When we were in one of the shops we spied the most amazing soft cuddly minky fabric. Eli had been wanting a soft dressing gown so we bought it home and whipped it up. It was really quick to make as I used satin bias binding that was premade to finish the edges and I did not line the collar area.
dressing gown


One of the many poses




















I had an adult dressing gown pattern but it was far to large, so I used the general gist of the pattern and drafted my own. All things considering I am quite happy with it. The photos are not the best as Eli insisted on giving me all his modelling poses!!!

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The satin bias used for edging.

Saturday, October 18, 2014

Birthday afternoon tea.

Oh yes, gorgeous fresh strawberries covered in glossy delicious dark chocolate. Tasted as good as they look.

Wednesday, October 15, 2014

How to deal with different food likes and dislikes.

When it comes to salads our family all like different things. So when I make a salad there is a lot of food swapping on plates when it is dished up at the table. So having a BBQ dinner I decided to make individual salads according to preference. Worked so well.

Sunday, October 12, 2014

Pink Lamington cake made from Real Raspberries

Aaron's birthday today and I had bookmarked a cake to do. A while ago Lauren (who's blog I follow) made this for her husband's birthday and it looked amazing.
Recipe Lamington
Let me tell you it tastes stunning, like summer in a mouthful. Using real raspberries makes this a very glamorous cake. I did not have quite enough raspberries so I used boysenberries too. I put jelly in with all the berries and let it set a bit, then mixed some of that through the cream. Click on the link for the recipe if you want to make this too.

Absolutely gorgeous and worth doing again. Thanks Lauren

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