things for boys

Vegetable and Noodle Slice

2012-05-26T20:24:00.002+10:00

This is a different take on Zucchini Slice and makes a nice change from the norm. With the noodles added, it's a meal in one! Easy to make and great for kids and baby led weaning. The addition of the oyster sauce seems a bit odd, but I think it works. You can use any veggies you have.

Vegetable and Noodle Slice

2 cups cooked noodles, rice or pasta

2 medium zucchini, grated
1 medium carrot, grated
1 cup corn kernels

1/2 onion, finely diced
1 cup self-raising flour (or 1 cup plain flour & 2 tsp baking powder)
3/4 cup grated cheese (such as tasty or mozzarella)
4 eggs
1/3 cup milk
1/4 cup vegetable oil
1/4 cup oyster sauce

Preheat oven to 180°C (360°F). Grease a 20cm x 30cm slice tin. Line base and sides with baking paper, allowing 2cm overhang at long ends.

If using long noodles, chop into short pieces.

Squeeze excess liquid from grated zucchini and carrot. Combine noodles, zucchini, carrot, corn, onion, flour and cheese in a bowl.

Place eggs, milk, oil and oyster sauce in a jug. Whisk to combine. Stir through noodle mixture. Spread mixture into prepared pan. Bake for about 40 minutes or until golden and just set.

Stand for 20 minutes to set. Serve

Pimp my Sheet - Stamped Bed Sheets

2012-05-23T09:37:00.000+10:00

I made fitted sheets for Roman's cot (tutorial here) from an old bed sheet, but decided they're a bit plain and boring. To jazz them up (jazz is a dorky word isn't it?) I stamped a design onto them. This project was fun and easy and I'm so pleased with the result.

Because it's a bed/cot sheet, I went with a sleepy theme, using ZZZ as my outline and filling it with the word 'dream' stamped many, many times. I think it would also look cool with initials for the outline and first name stamped inside.

I printed out a large 'Z' on some card and then cut it out to make my stencil. I pinned the stencil to the sheet and then got stamping. I have a set of clear alphabet stamps that I put onto an acrylic block for the 'dream' and then inked it up with a VersaCraft ink pad. I bought mine on eBay and this is what they look like. I bought little 1 inch square ones and they last really well.

These ink pads are great and by ironing the stamping it sets permanent. You need to cover the stamping with another piece of fabric and I find that you do get a bit of transfer, so use a scrap. I actually did the stamping about 6 months ago and it hasn't faded at all after lots of runs through the washing machine. They apparently work on wood and leather too, though I haven't tried it out.

I also used the VersaCraft ink on Roman's Oliver + S Bucker Hat and on my Cutlery Storage Rolls.

Stamping is a fun, cheap hobby and I like that the supplies don't take up much room. I first got into stamping when we were living in London and I needed a new hobby. I kept my supplies in a shoe box.

And as you can see, I don't believe in ironing bed sheets.

Cocktail Hour - Balalika

2012-05-20T10:00:00.000+10:00

This drink is very similar in taste to the Blue Kamikaze, but looks more sophisticated. So if you think you're too old to drink blue drinks, give this a go. It's also a better option if you're having a drink before you head out and don't want to risk having a blue tongue.

Balalika
serves 1

1 shot Vodka
1 shot Cointreau (orange liqueur)
1 shot lime juice
ice cubes

Add all ingredients to a cocktail shaker, and shake well. Strain into a martini glass and garnish with a slice of lime peel.

Make your own Rice Heat Pack

2012-05-17T13:46:00.000+10:00

We don't live in the coldest of climates, but I'm one of those people who is always cold, so a heat pack comes in handy. This heat pack is based on the one in The Crafty Minx, a lovely book I have full of simple, crafty and recycling ideas. It's great for headaches or a stiff neck and is even nice cooled and put over your eyes on a stressful day.

Heat packs are quick and easy to make and you can add some extra ingredients to your pack to give it an aromatherapy vibe if you like. Use your favourite loose leaf tea, herbal infusion or dried flowers. I'm sure you could also add a few drops of essential oil to the rice too.

The heat pack can be warmed in the microwave or the oven and even put in the freezer to give you a cold pack. See bottom of post for heating instructions.

If you're worried about it getting grubby, make a pillowcase for it. Cut a square 32 x 32 cm (13" x 13"), fold it in half and sew one short side and the long side closed. Turn out and hem the opening.

Heat Pack

You'll need:
30 x 30 cm (12" x 12") square of cotton - I used calico
A few cups of rice (regular, not quick cook)
Any aromatherapy goodies you want to add*
Sewing supplies

Fold the fabric in half right sides together. Sew all the way around the edge with a 1cm (3/8") seam, leaving an opening about 5cm (2") on one short end for turning and filling. If you're concerned about the seams breaking and rice covering your house, sew a second line next to your seam within the seam allowance, or overlock the edges. These photos below are from making my bean bag toys.

Clip corners and turn right way out. Using a funnel or a cone of paper (or a teapot - thanks Mon!) fill the bag about half full with rice. Play around with the amount until you're happy with how heavy and full it feels.

Move all the rice to the other end of the bag. Tuck the seam allowances in and very slowly stitch about 2mm (1/16") away from the edge. When I get to the end, I turn around and come back, so that the seam is reinforced. Make sure the rice is well away from the seam. You don't want to break a needle trying to sew through it! (Yes, I did this)

To heat the pack:
Oven - Put the pack in a 120°C (250°F) oven for 5 - 10 mins. Remove with oven mitts and let it cool a little before using.
Microwave - Microwave on high for 1 - 2 mins. Heat further in 30 second increments if it is not warm enough.
Chill - Put in the freezer or fridge for a few hours.

*For my chai bag, I added the contents of a few chai tea bags. For my bergamot-lavender bag, I added the contents of a few earl grey tea bags and some dried lavender.

Jelly Playdough

2012-05-14T09:30:00.000+10:00

I bought the packet of jelly to make this ages ago, but kept forgetting about it. I'm glad I finally got around to making it, because Roman loved it and played with it for about an hour!

The jelly is added to colour and fragrance the playdough, but isn't strictly necessary. I used 'Blue Berry' flavour and it does smell pretty yummy!

The recipe is based on this one from rookie cookie, although I've changed it up a bit. I don't like the gritty feeling of the salt, so I dissolve it first in the water.

Jelly Playdough

1 x 85g (3oz) packet Jelly cystals

1 cup flour
2 tbsp cream of tartar

1/4 cup salt*
1 cup hot water

2 tbsp vegetable oil

In a saucepan, stir together the jelly crystals, flour and cream of tartar. Put the hot water into a jug and add the salt. Stir to dissolve. Pour the salt water and oil into the saucepan and stir it all together with a wooden spoon. It will be pretty runny.

Stir constantly over a low/medium heat until it thickens and comes away from the sides of the saucepan. Take off the heat and knead with the wooden spoon until cool enough to handle. Turn out onto your work bench and continue kneading until it's cool enough for kids to play with.

Store wrapped tightly in cling wrap.

*The original recipe uses 1/2 cup salt, but I only had 1/4 cup and it turned out fine.

If we weren't renting this house, I'd totally paint the walls white. The colours in my photos always look weird!

Reusable Cotton tea bags

2012-05-11T09:15:00.000+10:00

Ok, so you probably think I'm mad - reusable tea bags?? Bear with me though.

My cup of tea usually ends up with lots of tea bits in it, and I have to leave the last mouthful or two. The diffuser/tea ball I have does a terrible job of keeping the tea in. My tea press isn't much better. In the middle of the night when I should have been sleeping I wondered if anyone has made reusable tea bags. Sure enough they have. A quick Google of reusable tea bags the next day had me sorted.

I followed this tutorial on lillyella and in less than 10 mins I had a lovely reusable tea bag all of my own. Even better, I had a beautifully clear cup of tea to enjoy. No more bits!

I used a piece of unbleached calico to test it out and it works really well. Although, I wouldn't want to use anything thicker. To make the holes in my calico I used a tapestry needle threaded with perle cotton, combining 2 steps in one. I also trimmed the seams with pinking shears so that they don't fray and I don't end up with little bits of cotton in my cuppa!

The tutorial makes a little tea bag, similar in size to a paper one, so if you want a nice big one or want to make a bag for a pot, adjust the size as needed.

I made up a few for black tea, and a few for green. The ones I've been using for black tea are nice and 'tea dyed'.

Yes, I could probably just get regular tea bags, but they seem a bit wasteful and I love loose leaf tea. It just seems so much more romantic than an ugly old paper tea bag.

My attempt at Pierre Herme's Macarons

2012-05-08T12:38:00.001+10:00

I realise that macarons have been done to death, but they are totally delicious and I haven't seen this recipe online anywhere, which is why I had to translate it.

If you're lucky enough to have tried one of Pierre Hermé's macarons, then you know what the hype is all about. I first tasted them in Paris nearly 3 years ago and then would occasionally buy a few from Selfridges when we lived in London. Every time I would bite into one, I was amazed at how much flavour could be contained in such a tiny little biscuit.

Pierre Hermé has not yet opened a patisserie in Melbourne, but does have a book, Macaron, full of his recipes. This book is just beautiful to look at. I have the French edition, and even though I can't read French, I love it! The super closeups of the macarons make my mouth water. It is available in English now too. I did spend an evening with my laptop open to Google translate and translated this recipe because I was dying to give them a go. These were my favourite of all the macarons we tried. I have to say, I was quite impressed with how they turned out and they were pretty close to the original.

The ingredient list is ordered a bit strangely, but it's the order you need to use the ingredients. There are two lots of egg whites listed.

Pierre Hermé's Eden (Peach, Apricot and Saffron) Macarons
makes about 72

For the ganache:
140g soft dried apricots
450g white peaches
20g lemon juice
20g fresh cream
20 saffron strands
350g white chocolate

For the macaron batter:
300g ground almonds
300g icing sugar
110g aged egg whites (I had some in the freezer)
yellow and red food colouring
300g white sugar
75g water
110g aged egg whites

To make the ganache, cut the dried apricots into 2mm cubes. Peel the peaches, halve and remove stones. Finely chop the peaches and combine with lemon juice. Pass through a fine sieve.

My peaches were to firm to pass through a sieve, so once all the ingredients were mixed together, I pureed the mixture with my stick blender.

Bring cream to a boil, remove from heat add the saffron strands. Cover. Let steep for 10 minutes. Melt chocolate in a double boiler. Heat the peach puree to 40°C. Pour the warm peach puree and saffron infused cream over the melted chocolate. Stir in apricot cubes.

This is where I blended it all. The original recipe uses 10 saffron strands, but to get enough saffron flavour I used 20.

Transfer the mixture into a shallow dish. Push cling film onto the ganache to cover. Chill in the fridge until ready to use. I made mine 3 days in advance.

To make the macaron shells, sift ground almonds and icing sugar together. In another bowl, mix together the first batch of egg whites and colouring. Mix well, but do not beat. You want a deep orange colour. Pour over almond/sugar mixture but do not mix.

Put the white sugar and water into a medium saucepan and start to bring to 118°C on the candy thermometer. When it gets to 115°C, start beating the second batch of egg whites. A stand mixer is preferred, but handheld will do just as good. When the sugar syrup gets to 118°C, switch the mixer to high speed and pour sugar syrup in slowly, continue beating on high speed for 2 minutes, the whites will get thick and glossy. Beat on medium until it cools to 50°C.

This was my first time making Italian meringue and it's pretty amazing stuff! It's so glossy, thick and stable, but light to eat. Because it uses sugar syrup, there's no chance it will be grainy. I want to give it another go for a pavlova.

Add a third of the meringue to the sugar/almond/egg white mixture and fold in thoroughly. You can be pretty rough with this first batch. Add the remainder of the meringue and fold gently. The batter should be thick, but slightly runny. If it's too thick, whip it a little more.

After putting all my mixture into my piping bag, I realised that mine was a little too thick, but it worked out in the end.

Prepare a piping bag with a plain tip (I used a #12). Put the batter into the bag and pipe circles onto baking paper. I printed out this template and put it under my baking paper. Rap the baking sheets on the bench to get any air bubbles out of the shells.

Leave the shells to sit for 30 minutes to 2 hours. I left mine for 30 minutes, they were just fine. They've been sitting long enough if you gently touch the shell with your fingertip and your fingertip doesn't stick to them.

Bake in a preheated oven at 150°C to 180°C. Bake for 12 minutes, opening and closing the oven door at the 8 and 10 minute mark. This lets out any steam. When done, remove from the oven and transfer the baking paper from the tray to your work bench. Repeat with your remaining trays. Leave the shells on the baking paper until completely cool. They should then come off the paper easily.

PH recommends testing the oven temp with a few shells. I used 150°C for 13 minutes and it worked perfectly for my oven. The shells should not take on any colour. Once the cooked shells are cooled, it's a good idea to pair them up for filling.

To assemble the macarons, put the ganache into a piping bag fitted with a plain tip (I used a #12). Pipe a generous amount of filling onto one shell and top with its partner. Keep in refrigerator for 24 hours. Remove from the refrigerator 2 hours before serving.

This recipe does make a huge amount, but the filled macarons freeze really well, so I recommend making the full amount. That way, when you feel like a macaron, you can just pull one out of the freezer. Hubby has advised me that they taste good straight from the freezer. I prefer to let them thaw out first.

Cocktail Hour - Blue Kamikaze

2012-05-05T15:26:00.000+10:00

I wonder if Old Mother Hubbard liked a cocktail? If she did, I know how she felt when her cupboard was bare! We had to go and stock up the liquor cabinet recently. There was no vodka, Bacardi or gin in this house. What a crime! You can tell I favour my clear spirits, can't you?

After my mammoth effort sewing last week for the KCWC, a cocktail is definitely in order and will make a great start to the weekend.

This drink has a lurid blue colour and a great sweet and sour taste. It's a bit of a girl's drink, which just means that it tastes nice and can sneak up on you if you aren't careful and have a few.

Blue Kamikaze
serves 1

1 shot Vodka
1 shot Blue Curacao
1 shot lime juice
ice cubes

Combine all ingredients in a cocktail shaker. Shake well, then pour through a strainer into a tumbler filled with ice, or a martini glass if you're feeling fancy.

KCWC - Part 3

2012-05-02T11:42:00.001+10:00

Kids Clothes Week Challenge is indeed over, but I just couldn't handle having the hooded vest unfinished, so finish it I did!

What an awful project! Everything that was wrong with it was all my fault, but it worked out all right in the end. As mentioned in my previous KCWC post, the fabric is a lycra blend so loves to stretch, which made sewing the zip in a nightmare. I ended up hand basting the zip with little stitches which worked well. After that, I sewed the zip in, top-stitched all the way around the edge and then decided to try it on Roman. Of course, it was a bit tight, so I had to unpick most of the top stitching and sew the zip again, unpick some more...you get the idea. Anyway, I managed to get an extra inch in width, so it was worth all the effort and it looks super cute with the matching pants.

I also totally forgot to show you these denim shorts I made during the week. I made them and put them away in Roman's drawer and totally forgot about them! They're made using the same method and pair of jeans as the toddler jeans tutorial I posted. I think I like them better than the jeans, only because I used the contrast top stitching for a mock fly and around the hems. I made them a little big, so they should be perfect for Summer at the end of the year.

While that's more than enough sewing for the moment, I'm pretty sure I'll be back at the machine sooner rather than later. All this sewing has just got my mind racing with ideas!

We went down to the park for the hooded vest and trackpants photoshoot. Roman was mainly interested in squirrelling away dried apricots in his cheeks. The polo shirt he is wearing is also from my efforts last week at the KCWC. It matches perfectly with the vest lining which is a bonus.

KCWC - Part 2

2012-04-29T17:33:00.001+10:00

It's been a very busy week and I've had a lot of fun, but I think I'll be quite happy to have a holiday from my sewing machine for a bit. Today we decided to go for a drive out to the country, so I didn't get to do any sewing today and sadly I didn't get to finish the hoodie vest, but I'm surprised with the amount I did get done. Roman had lots of fun running around in the park and playing with the autumn leaves. Most of the photos we got of him have his tongue poking out! Here's a look at what I whipped up during the second half of the week.

I wanted to try out Rae's flashback tee pattern to make a long sleeve top and was lucky enough to get all of the pieces from another one of hubby's old t-shirts. I made use of the hem on the bottom of the t-shirt for the sleeves and used the double needle to do the hem on the bottom and around the neckline. I'm loving this pattern! The fit is great on Roman and I think all his tops until the age of 5 are going to be made from this pattern.

I had an idea in my head to make a tracksuit for Roman with a zip-up hooded vest for the top. I had some grey tracksuit fabric in my stash so pulled it out and cut out all my pieces. The pants came together easily, using the pattern I made for my toddler jeans.

Then I started to tackle the vest...what a mess! The tracksuit fabric is a lycra blend. Great for making me a pair of stretchy trackies, but not so good for trying to add a zip. I ended up having to hand sew the zip in, which is why I didn't get the vest finished, but I'm close. I just need to finish around the arms and maybe and some decorative stitching, but I don't know if it will turn out a mess because of the lycra...I'll let you know how it goes. I used this tutorial to make the vest, but made my own pattern.

This t-shirt is another using Rae's pattern and yet another of hubby's old tees. This one had a heap of little pin holes in it (I have no idea what from) so I had to cut around the holes. I love how the print looks on this and perfect for a size 2 top! I used contrast coloured thread for the hems and I think it matches really well. I made this top up just because the tee was lying around and it's now one of my favourites.

Hello from Roman!

KCWC - Part 1

2012-04-26T13:48:00.000+10:00

Well, we're half way through the week and so half way through the Kids Clothes Week Challenge. So far it's been lots of fun and I've been good and organised. Well, organised enough to get lots of sewing done, but not enough to post a project each day. It's been raining all week and so dark I can't take any photos. Anyway, here's what I've made so far:

First up I made Roman another pair of pants that I've named 'Boys Skinny Rib'. They made from ribbing, and are almost leggings, but a little more loose. I made the pattern up from a pair of Bonds skinny ribs that he has and I love! I really like the slim fit, they look very cool and modern. I've made 3 pairs of these previously and thought it was time for another. They are 2 pieces cut on the fold (so there are no outside leg seams) and have a wide cuff on the bottom. The best part is they're nice and comfy for Roman and easy to take on and off. Just a simple elastic waistband to finish them off. I did all the seams on the overlocker, except the waistband, so they come together in an hour.

I've been wanting to have a go at making some soft soled shoes for a while. I have some leather that I want to use to make a pair, so did a test run in denim first. I used an old pair of jeans for the outer, some scraps from making a sleeping bag for the lining and a scrap of suede for the bottoms. They're lined in the middle with some polar fleece so that they can be worn as slippers. They're a bit big for Roman at the moment as I made them to fit when he grows out of the slippers he has now. I used this tutorial and pattern to make them.

I've been stock piling old t-shirts of hubby's and mine to recycle into tops for Roman. This challenge meant I finally got around to doing it. I usually make up my own patterns for clothes, but I'd heard so many great reviews of Rae's flashback skinny tee that I decided to buy the pattern. The sizing goes up to a 5, so I figured I'll get a lot of use out of it. The pattern is great and the instructions are really easy to follow.

I made the green t-shirt up first to test out the pattern. Roman's head circumference is off the charts huge, so I cut the neck a little deeper at the front, but probably didn't need to because I finished the neck off with self-binding rather than ribbing, which makes the opening a bit wider. The top fits Roman really well and I love him in it, because the top reminds me of his Dad. The colour look great on him too!

The polo was an old one of mine that I didn't wear a lot because it was a little narrow on the shoulders. Again, using Rae's pattern it came out great! This was a very quick project because all the neckline was already done on the polo, I just had to add in the re-cut sleeves and sew up the sides and the hem.

I'm also in love with my new double needle. I used it to finish the hems on both tops and they look so professional.

Anzac Biscuits

2012-04-24T13:18:00.000+10:00

It's cold and stormy today, and the weather has put me in a baking mood. With Anzac Day tomorrow, I thought I'd make up some Anzac biscuits. These biscuits were originally sent by wives to their soldiers during World War I. They had a long shelf life so travelled well. Back then, the recipe didn't use any butter, but over the years it has been added to improve the flavour and texture of the biscuit.

I like my Anzac biscuits nice and crispy, with a tiny chewy bit in the middle. The brown sugar gives these a dark golden colour, like brandy snaps. You can use white sugar if that's all you have.

Anzac Biscuits
makes about 30

1 cup (150g) plain flour
1 cup (90g) rolled oats
1 cup (175g) brown sugar
3/4 cup (60g) desiccated or shredded coconut
125g butter, chopped
2 tablespoons golden syrup or treacle
1/2 teaspoon bicarb soda (baking soda)
1 1/2 tablespoons water

Preheat oven to 180°C (360°F).

Place the flour, oats, sugar and coconut in a large bowl and stir to combine, squashing any chunks of brown sugar.

Put the butter and golden syrup in a saucepan over low heat, stirring until the butter has melted. Mix the bicarb soda with the water and immediately pour into the butter mixture. The mixture will bubble up as you stir it.

Pour the butter mixture into the dry ingredients, and stir until well combined. Roll tablespoons of the mixture into balls, place them on a lined baking tray about 5 cm apart and bake for about 15 minutes. A little less for chewy, a little more for crispy. Allow to cool on trays.

Kids Clothes Week Challenge

2012-04-22T10:40:00.000+10:00

So I've signed up for the KCWC over at elsiemarley.com and I'm excited about it! I've had a few projects in the back of my mind, so this was the perfect excuse to actually make them. The idea is to spend 1 hour each day for one week sewing some kids clothes.

Meg hosts the KCWC twice a year and I love the concept! If you think you'd like to sign up too, head on over to the KCWC sign up and add your name.

I'm hoping to make Roman some shoes, a few pairs of pants and some tops. At the end of the week, I'll show you what I've come up with.

Bean Bag Toys

2012-04-20T13:55:00.000+10:00

No, these aren't the kind of bean bags you used to sit on in the 80's... These are the little bean bags you can toss around! They are quick and simple to make and easier for toddlers to grab a hold of than a ball. Plus, they don't roll away under the couch, leaving your toddler crying until you fish it out! You can use different textures, colours and patterns of fabric, which can make them learning tools too (just don't tell your child that).

These also work well as boo boo bags. Just keep one in the freezer, for when your little one gets a scraped knee.

Bean Bags

For one bag, you'll need:
2 x 10cm x 15cm pieces fabric (6" x 4")
about 1/2 cup rice
sewing supplies

For each bean bag, cut out 2 rectangles 10 x 15cm (6 x 4"). Put the pieces rights sides together and sew around the sides, leaving a gap for turning and filling. Clip the corners. This step is optional, but if you have boys who are likely to throw these until they burst, sew a second row of stitching in the seam allowance, or serge.

Turn right side out. Poke the corners out and using a funnel, or a cone made from a piece of paper, fill the bag with 1/2 cup of rice. You can also use any other dried legumes or even sand. The bag should be about 1/2 full.

All that's left is to sew the opening closed. You can stitch it by hand, but because I'm not very confident in the strength of my hand stitching I used my machine. Tuck the seam allowances in and very slowly stitch about 2mm (1/16") away from the edge. When I get to the end, I turn around and come back, so that the seam in reinforced. Make sure the rice is well away from the seam. You don't want to break a needle trying to sew through it!

Now make heaps more!

Home-brewed Ginger Beer

2012-04-17T14:01:00.001+10:00

We all love Ginger Beer and have talked about brewing our own for a while, so one day I just decided to give it a go. I had a look around at a bunch of recipes, which were all pretty similar, but based my batch mainly on this recipe from forgreenies.

Ginger Beer is made by starting a 'plant' that is fed for a week. It is then strained and added to sugar syrup and lemon juice. It's pretty easy, but takes about 2 weeks from start to finish. I already had all the ingredients on hand, so all I had to do was collect the bottles to store it in.

Ginger Beer
makes about 6.5L

For the Plant
1 cup lukewarm water
1 teaspoon of dried yeast (I used bakers yeast)
2 teaspoons sugar
2 teaspoons of ground ginger

For the Ginger Beer
600g (4 cups) sugar
6 cups water
1 teaspoon cream of tartar
3 L cold water
2 lemons

To make the plant, put the water and yeast into a glass jar and mix together. Add the sugar and ginger and stir well. 24 hours later, add another 1 tsp sugar and 1 tsp ground ginger, stirring well. Continue to add the sugar and ginger every day for the next 5 days, stirring well after each addition.

To make the Ginger Beer, mix sugar and 6 cups water in a saucepan. Cook over medium heat, until the sugar is dissolved. Stir in the cream of tartar. Juice the 2 lemons and strain the juice. Add the cold water and lemon juice to the syrup. I had to transfer mine to a big casserole to fit it all in.

Stir up the ginger plant and strain through a double layer of muslin, keeping the liquid. The liquid will look cloudy and muddy. Add the liquid to the syrup mixture and stir together. Bottle the liquid. I used 1.25L plastic bottles cleaned out with sterilising solution. I filled the bottles, leaving a 2 inch air gap at the top, because apparently these can explode! It's best to store them in the garage and always open away from your face.

Leave for about a week to brew. You know they're ready when the bottles feel as hard as rocks. If the weather is warm, they'll be ready sooner. Put in the fridge to stop the fermentation and enjoy nice and chilled.

You can keep the plant going ready for your next brew by dividing the plant mass into 2 and discarding one half (or give it to a friend who is impressed with your ginger beer making skills). Add 1 cup of water to the plant and repeat the feeding process for 6 days.

If you are really interested in giving this a go, I'd also recommend reading through the comments at the bottom of the forgreenies recipe, which offer some great tips to get the most from your batch and to minimise explosions.

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Paskha - Another Russian Easter Treat

2012-04-14T08:35:00.000+10:00

Paskha is another traditional Russian food that is made at Easter. It is similar in flavour to cheesecake filling. Typically, it is blessed along with the Kulich and eggs, and then spread on slices of Kulich when it is eaten each morning. Like most traditional foods, every family's recipe is different. I tend to make the same recipe for the Kulich each year, but like to change the flavour of the Paskha to keep things interesting.

Paskha
makes about 2.5 cups.

300g cottage cheese* (see bottom of post for alternatives)
75g butter, softened
1/2 cup sugar
2 egg yolks
150ml whipping cream

Flavourings - (Add as many or as few as you like. This year I used the vanilla and cardamom.)
2 vanilla beans
4 green cardamom pods
50g sultanas or other dried fruit
50g slivered almonds
Zest of a lemon
Zest of an orange

Beat the butter and sugar until pale. Add the yolks, one at a time and beat until well combined. Stir in your flavourings and the cheese. Mix well. Whip the cream until it is lightly whipped and then fold through the cheese mixture.

Dampen a cheese cloth, and line your container of choice with it. The traditional mold is wooden, but I use a clean flower pot. You need something with holes in the bottom. A colander or the little plastic basket that some cheeses come in would work well.

Fill the mold with the cheese mixture, wrapping the excess cheese cloth over the top. Stand it on a plate or bowl to catch any drips. Refrigerate for 1- 3 days before unmolding the paskha. It should be firm to touch so that it will hold its shape. Mine is still in the fridge, so no final photo yet.

Open out the cheese cloth covering the top and turn the mold upside down on a plate. Carefully remove the cheese cloth. Serve with slices of Kulich.

*Every recipe for Paskha uses a different name for this cheese. They include, farmers cheese, fresh curd cheese, tvorog, ricotta and cottage cheese. Use whatever you can find. I like to make my own ricotta for this, which is actually very simple and works well in the recipe. Here's a link to the method I use to make my ricotta. When I make mine, I use vinegar instead of the lemon juice, and leave out the salt.

Little Lion Soft Rattle

2012-04-11T09:53:00.000+10:00

I made up this little rattle the other day and he's pretty cute! It was a quick project and I'm happy with how it turned out. My best friend's baby is getting Baptised and I wanted to include a couple of handmade gifts among her presents.

This is a great stash busting project. I had the fabric already from making another toy and also had the ribbon (no idea what I originally wanted 5m of brown grosgrain for).

Here's how I made the rattle:

I traced out the shape of the head by hand, it is like the shape of a t-bone steak. Then I marked where I wanted the features. They are all backstitched, with the backstitching going around the edge of the felt nose. For the mane, I pinned the folded ribbon pieces in towards the middle on one of the pieces and then stitched them down in my seam allowance. I also sewed a length of ribbon to a toy ring and sewed that to the top. That way, the rattle can be secured to a pram or car seat. Then, I put the 2 pieces together and sewed around the outside. The little rattle box is in a fabric pouch which I sewed into the seam too, to make sure it stays put. I then turned it right side out, stuffed it and hand stitch the opening closed with ladder stitch. Simples!

Strawberry Iced Tea

2012-04-08T18:12:00.000+10:00

I served this at hubby's birthday at it went down a treat. It looks really fancy, but is very easy to make. Use any fruity tea bags you like, or even plain old black or green tea would work, although you might want to squash some of the berries in that case to get more berry flavour.

Strawberry Iced Tea
makes 2 litres

4 fruity tea bags (I used Twinings Cranberry and Pomegranate)
1/2 cup sugar (or more or less to taste)
1 bottle sparkling water*
1 cup strawberries
A handful of mint leaves
Ice

Put the tea bags into a 1L jug, and fill with boiling water. Stir in the sugar to dissolve. Leave for several hours or overnight to infuse. You want it nice and strong.

When you want to serve it, chop the strawberries into halves or quarters. Get a 2L jug, add the tea mixture, strawberries, mint and a handful of ice. Top with sparkling water and serve.

I find the strawberries go funny if they sit in the liquid too long, so serve it at the last minute. If you want to do some of the work ahead of time, chop the strawberries and keep in an airtight container.

*Sparkling water has a nice light fizz. If you prefer your iced tea without any fizz, then just use regular water.

Kulich for Easter - Russian style!

2012-04-05T16:54:00.000+10:00

Kulich is a sweet Easter bread and a part of the Russian Orthodox Easter tradition. Hubby's family is Russian Orthodox, so I was quite excited to take up this tradition in our house. The bread is similar to the Italian Panettone.

Traditionally, the Kulich, along with coloured hard boiled eggs is blessed by the Priest before the Easter Mass. It is then eaten as the first food of the day for the week following Easter, topped with Paskha.

The Kulich is baked in tall tin cans, such as coffee cans or tomato tins. After baking, it is decorated with a basic glaze icing and a candle is put in the top.

Kulich
Makes 2 x 1kg coffee tins or 4 x 400g tomato tins

1/3 cup sultanas*
2 tbsp vodka*

1 cup milk
Pinch saffron threads*
2 tsp dry yeast (or 1 sachet)
½ cup caster sugar
60g butter
3 tbsp honey
Zest of 1 lemon or orange*
500g plain flour, may need a bit extra for kneading.
2 eggs, lightly beaten

Allow sultanas to soak in vodka overnight.

Heat milk to lukewarm. Add saffron threads, yeast and 2 tsp of the sugar. Leave yeast to foam for about 15 mins. Meanwhile, melt butter in saucepan with honey and lemon zest. Allow to cool slightly.

Combine flour and remaining sugar. Pour in yeast mixture, butter mixture, sultanas and eggs. Mix to combine well. It is a sticky dough, but should be almost elastic. This can also be done by hand in a big bowl. Flour bench and tip dough onto bench. Knead until smooth and elastic. Put dough into an oiled bowl and cover with cling wrap. Leave in a warm place until doubled in size. This for some reason, always take a few hours.

Butter and line cans with baking paper. Preheat oven to 170°C. Remove dough from bowl and knead for a few minutes. Divide dough into balls and fill cans about 1/3 full. Cover and allow dough to rise 3/4 the height of the can. They will rise to the top of the can in the oven. Bake in oven for about 30 mins or until cooked through.

Leave to cool in cans for about 5 minutes, then remove from cans and put on a baking rack to cool.

Decorate with a simple glaze icing made from icing sugar and lemon juice. Enjoy slices topped with Paskha or butter.

I always make more than I need and they last well wrapped in foil in the freezer. It makes a delicious bread and butter pudding.

*optional

Sewing a Winter-weight Sleeping Bag

2012-04-02T12:50:00.000+10:00

My sister in law and I were talking and both mentioned that our baby's need sleeping bags for the upcoming Winter. I've been wanting to make one for a while, but could never decide on what materials to use. I don't like the idea of polar fleece as I get very sweaty in it, and my thoughts were the same for polyester batting. Wool batting was a nice idea, but it's so expensive!

I then had a brainwave to use an old woollen blanket for the batting. I did some googling and found that many resourceful ladies use them for quilt batting, so thought 'why not?'. Hubby's Aunty had a heap of them at the holiday house, so I managed to score some for free! After washing twice in warm water to get any shrinkage out of the way, off I went. I used the same method that I followed for making my Summer sleep sacks, but first I overlocked the blanket batting to the lining pieces. I then treated them as one piece.

We managed to make 2 sleeping bags each out of 2 blankets and there was enough leftover for me to recover the ironing board. This was a great upcycling project as I also used some flannelette sheets for the lining and outer of the bags.

My approach to testing the tog rating of the new bag was very scientific. I stuck one arm in Roman's old grobag, which I know is 2.5tog and stuck the other arm in the new bag. After about 15 minutes, I decided they were equally as toasty, so therefore the new bag is about 2.5tog.

To make a sleeping bag for your baby, follow my tutorial here. For great results, I also recommend cutting the lining pieces slightly smaller so that they sit flat inside the grobag. Also, make sure you grade your seams.

The only thing I'm wondering about is how long they'll take to dry after a wash, but I've got two, so it should be ok.

25/05/2012 - These sleeping bags have been getting a very good work out and are wearing well. I've had no trouble with the wool shrinking and they don't take as long to dry as I thought. 1 day inside out, 1 day right side out. I don't find they get a musty smell either, so really happy with these. I'd recommend making one if you need a Winter weight sleeping bag.

Toddler Jeans from Adult Jeans

2012-03-30T11:36:00.000+11:00

I'm not sure how all those other blogger Mums do it. Any time I try to take some photos of Roman wearing something I've made for him, 99% of the photos end up looking like this!

Maybe that's why there aren't many blogs with clothing for boys, because it's too hard to get any photos of the finished product being modelled!

These jeans are pretty straight forward to make and only have a few seams. The trick is to make use of the original jeans. Unfortunately, I didn't think to take any pictures as I made them to give you a proper tutorial, so you'll have to settle with a walk through instead. The elastic and ribbing waistband make them comfy for kids and easy to take off at change time. This same method would work for baby jeans or jeans for bigger kids, but if they're old enough to realise that the jeans don't have a proper waistband and fly and therefore don't look cool, then maybe this tutorial from cookcleancraft will work.

Toddler Jeans from Adult Jeans

You'll need:
A pair of men's or women's jeans
Ribbing
Elastic
Sewing supplies

Start by creating a pattern from an existing pair of pants. If you're not sure how to do this, Dana at MADE has a great tutorial here. I used a cereal box to make my pattern and I use it quite a bit. To make life easy, I made sure the long side of the pattern is straight, so the pattern can be used on a fold. This saves a bit of sewing, and for the jeans, lets you use the nice distressed seams already on the jeans for a more realistic finish. It also gives lots of room in the pants for a big cloth nappy butt! My pattern has a high enough waist to accommodate a fold down waistband, which is why it looks like I've missed a bit in the picture below.

Place the pattern on the fold of the leg of the jeans. You can choose whether to use the inside or outside seam. Make use of the hems on the bottom too. Even less work for your sewing machine! Cut out a piece from each leg.

You'll also need to cut your waistband pieces:
- Cut a piece of elastic using your child's exact waist measurement.
- Cut your ribbing. The width will be: 2x (the width of your elastic + seam allowance). The length will be: (4x the top of the pattern piece) - 2 inches.

Now for some sewing. If you want to make use of one of the back pockets of the jeans, pick one off and sew it to the middle of one of your pieces. I used some orange topstitching thread. Now, put the 2 pieces right sides together, and sew the 2 crotch seams. Open the pants out, and match the legs up, then sew up the leg seam, going from the bottom of one leg, around the crotch and down the other leg.

Sew the short ends of the ribbing together and fold in half to enclose the seam. Sew the ends of your elastic together and put the elastic inside the ribbing. Pin the ribbing evenly around the waist and then sew it on.

That's it! Quick and easy! Smile :)

Rainbow Rice

2012-03-27T13:03:00.000+11:00

We don't have the space for a sand pit, so when I saw this rainbow rice popping up on Pinterest, I thought it was the perfect alternative. You can use the rice to teach colours and colour mixing (all though you only get one shot at the mixing), it is a great tactile learning tool too. You can also hide things in the rice for little toddlers to search for and dig up and it's even fun to just pour in and out of cups. Oh, and it feels lovely flowing through your hands...very therapeutic.

And because this batch is for boys, I went with bright colours rather than pastels. I even chucked in a batch of black to see how it would turn out. Most sites that I've seen do this have used rubbing alcohol, but I didn't have any so just used vinegar instead. It works fine for Easter Eggs, so why not rice? You can follow this method with pasta too!

Rainbow Rice

Rice*
Food colouring - gel or liquid
White vinegar

For each colour, I used about 1.5 cups rice with 2 tbsp vinegar and about 1 pea sized blob of gel food colouring.

Put 1.5 cups rice into a ziploc bag. In a bowl mix 2 tbsp white vinegar with a blob of gel colouring, or about 1 tsp of liquid colouring. You want the colour in the bowl to be pretty vibrant. I had to stir the gel colouring for a bit to make sure it was all dissolved, but the liquid colouring would only need a quick stir.

Pour the colour mix into the bag, seal the bag up and poke it and squish it around to mix the colour through. Little ones can help with this too, just make sure you're using good quality bags so you don't spring a leak. Leave the bags to sit for an hour or 2 to make sure the rice absorbs all the colour.

Pour the rice out onto a tray (with a rim) and spread out the rice thinly. Leave it to air dry in a nice sunny spot. If you're in a hurry, you can also put it in a low oven for about 15 minutes.

Store the rice in a shallow plastic tub.

*I used about 4kg of rice all up and made 8 colours, making a double portion of each colour (3 cups rice, 4 tbsp vinegar, 2 blobs colour). I'm pretty sure I'll be making more.

After flicking the rice around the room, Roman decided to tear up the play mat. Today is a day for destruction. I'd suggest using a drop sheet underneath the rice.

Thank You!

2012-03-24T11:03:00.000+11:00

Would you believe this is my 100th post? Boy how time flies! I wanted to take this moment to say thank you. Thanks for stopping by. Thanks for leaving a comment or sending me an email. It's still exciting when I get a new comment or email and I read them all! I have lots of fun making this blog and I like to think that it helps you all, even just a little bit. Whether you read the blog for advice, ideas, inspiration or just a laugh...thank you!

We all have friends that we turn to for advice. A cooking friend who knows how to cook everything, a baby friend, a relationship friend, a fashion friend... So take a moment and say thank you to your friends, because who knows what we'd do without them?! And while I'm in such a gracious mood, I want to say a special thank you to my lovely friend Kyelie. You always have great advice and I always know you're there, even if you're about 3000kms away! Looking forward to seeing you in July. xx

In my next post, I'll explain what the background in the picture above is all about.

One a penny, two a penny, Hot Cross Buns

2012-03-21T15:11:00.000+11:00

I am usually greeted with a look of confusion when I tell people that I don't like Hot Cross Buns. There's something about the smell, I think it's the cinnamon, that just turns me off. I have the same problem with Raisin Toast. But I thought it was about time to suck it up and I figured if I made them myself then I'd be more inclined to enjoy them.

It's raining and dark outside today, so it was a perfect day for baking. I thought I'd ease myself into the world of Hot Cross Buns by making them less than traditional, so I've left out the extra cinnamon and added some choc chips. I've adapted this recipe from Donna Hay's Modern Classics recipe.

I must say I was impressed with the results. They looked just like the ones in the cookbook, and the smell was lovely, but not too Hot Cross Bun-like. The crunch you get from biting into the crust is fantastic. I think I'm a convert! Hubby, who is a seasoned Hot Cross Bun connoisseur, said they're in his top 3 buns of all time!

Hot Cross Buns
makes 12

1 tbsp dried yeast
1/2 cup sugar
1 1/2 cups lukewarm milk
600g plain flour, sifted
3 tsp mixed spice
50g butter, melted
1 egg
3/4 cup sultanas
3/4 cup choc chips

Paste
3 tbsp flour
2 tbsp water

Glaze
2 tbsp sugar
1 tbsp water

Place the yeast, 2 tsp of the sugar and the milk into a bowl and set aside for 10 minutes to let the yeast activate and foam.

Sift the flour, mixed spice and remaining sugar into the bowl of a stand mixer. Stir to combine. If you don't have a stand mixer, just use a regular mixing bowl and a wooden spoon to combine the mixture. Add the butter, egg, sultanas and choc chips and mix on low for about 5 minutes, or knead by hand for about 10 until it all comes together and is smooth and elastic.

Place in an oiled bowl and cover with cling wrap. Leave for about 1hr until doubled in size. Roll the dough out of the bowl onto a floured surface and shape the dough into a log. Divide the dough into 12 pieces. If you like you weigh your pieces, then make them about 125g each.

Grease and flour a 9 inch square cake tin*. Shape the pieces into balls and place them in the tin. Cover with a tea towel or cling wrap for about 30 minutes or until they have risen.

Preheat the oven to 200°C (400°F). To make the paste, combine the flour and water and then transfer to a ziploc bag (or a piping bag). Snip the corner off the bag and pipe lines across the buns to make the crosses.

Bake for 35 minutes, until well browned and the bun springs back if you push on it. While the buns are baking, prepare the glaze by heating the sugar and water in a small saucepan until the sugar has melted. When the buns are cooked, remove from the oven and brush with the glaze. Leave to cool for 5 minutes, then remove from the tin and rest on a wire rack.

Best served warm with butter.

*I didn't have a 9 inch tin, so I used an 8 inch tin for 9 of the buns and a loaf tin for the rest.

Vegan Chocolate Cake

2012-03-18T14:10:00.001+11:00

(These are the berry version - mini cupcakes with raspberries, and raspberry glaze)

I actually use this recipe quite a bit, and not because it's vegan, but just because it's yum! The recipe gets a good workout during lent, and is a great last minute recipe because I always have everything in the pantry. It's also a great recipe for anyone with an egg or dairy allergy.

To change it up, you can add a cup of fresh or frozen berries and choose between the choc fudge icing, or the berry glaze. I actually think next time, I'll use both.

Vegan Chocolate Cake
makes 20cm (8") cake, 12 regular cupcakes, or about 4 dozen mini cupcakes

300g plain flour
50g cocoa powder
7 tsp baking powder (yes, seven)
200g caster sugar
1 tsp vanilla extract
1/2 cup sunflower oil (or vegetable oil)
350ml water (if you're using scales, this is 350g)
1 cup fresh or frozen berries (optional)

Preheat oven to 170°C (340°F). Grease a 20cm round cake tin. Line the bottom with baking paper.

Sift flour, cocoa and baking powder into a large mixing bowl. Add the sugar and stir everything so it's evenly mixed. Stir the vanilla, oil and water together and gradually beat into the flour mix to make a smooth batter. Gently stir in the berries, if using. Pour mix into the tin and smooth the surface with the back of a spoon.

Bake for 45 - 50 mins until a skewer inserted into the centre comes out clean. Leave to cool in tin for 5 mins, then turn out onto wire rack, peel off the paper and leave to cool. If making cupcakes, regular ones will take about 25 mins to bake, and mini ones about 15 mins.

When cool, cover with choc fudge, or berry glaze.

Choc Fudge Icing - this makes enough to cover top and sides, or top and middle of 20cm cake.
50g margarine*
3 tbsp water
250g icing sugar
2 tbsp cocoa powder
1 - 2 tbsp hot water, extra

Place margarine and water in a pan and heat gently until the margarine has melted. Remove from heat and add the sifted icing sugar and cocoa powder, beating until smooth and shiny. Allow to cool until firm enough to spread. If it's too thick, add a little more water.

Cut the cake in half (if you want) and spread just over half the icing on top. I sometimes put a layer of jam on first. Put the top of the cake on and cover with the rest of the icing.

*If you want to make this vegan, check that the margarine you're using is milk free. I use Nuttelex.

Berry Glaze
1 1/2 cups icing sugar
2 tbsp strained fruit puree

Sift icing sugar into a bowl. To make the fruit puree, squash some berries in a sieve and collect the juice. Push the berries against the sieve with a spoon to get as much of the juice as you can. Gradually add the juice to the icing sugar, stirring to a thick paste. Spread over cake.