Sunday, 22 April 2012

Well it;s been a while .... a lot of sewing . A lot of runingaround and not a lot of time to blog.

This is the friendship braid that has taken a while. Today this was quilted in a trailing vine design and then stipple in the border .It looks great despite a ripple in the backsheet that is going to wreakl havoc on the top piece if I frog it . So in it stays .

 This is the new wall hanging for our redecorated bedroom and was done as a one day project to bust my scrap buster. OK it might not be perfect but it fits in realyl wel lwith our colour scherme and my love of the tree shape.

 This is the start of a tropical friendship braid that went into a lovely bright Friendship quilt that is going to Mauritius  with a friend;s mum. You can see more of this quilt fruther down .

No sooner write than there it is ... this is the first border ... and then it got really lively .
 then final binding border was brillaitn orange and it looked fanstastic. A week from selection of fabric to completion.

Ahh a little pressie from my friend in Germany . So THANK YOU MRS CHICKA !

a Linus quilt to go to the hospital . All quilted in simple stipple in guterrman variated sulky threa It looks realy great despite a slightly wobbly start ( I wasn;lt convinced with it and found it a bit "BIG" pattern wise but it now looks realy good.

Ahh the JAPANESE style ... this took some work

Ah the wild log cabin. A baby mat that is awating a friend ( quilt friend) not baby friend  this new addition is underthe machine ( and the cat )

AND NOW ,....................... Japanese  X and +  .

Now I ;ve also been nagged to include a couple of fav recipes.

So here you go .

Rachels Ginger and nutmeg chicken

1 chicken breast per person orportion .
3 celery sticks
1 onion
6 large white mushrooms all finely chopped.
1 clove garlic lightly chopped.
light checken stock
2 pieces of stem ginger in syrup washed of syrup and finely chopped.
single cream
whole nutmeg

Soften all yr finely chopped veg in some oil and then seal yr chicken .
add the stock and the finely chopped ginger in syrup
Allow the chicken to cook through and reduce the sauce on a medium heat. if this is taking a long time then thicken the sauce with some slaked cornflower in water and allow to cook through.

Add a little single cream at the end and a good grating of finely grated nutmeg.
brilliant served with steamed fresh veg and tagliatelle ( noodles)

yum yum ...

You can make this without chicken to make a great soup. I know you can get stem ginger in syrup fromSainsburys .

Root veg bake with chilli cream

So simple and lazy .

large chunks of yr fav root veg  and lotso f them .
I use potato
sweet potato

I have used butternut squash but it does go a bit soggy .

so pack yr veg into a deep roasting dish and then mix up
1/4 pt simple stock
about 1/2 pint cream ( double or heavy ) 
chilli sauce .. I like sweet tomato

mix it up and pour over the veg . Stick the roasting dish into a good hot oven and roast turning every 20 mins for approx 2 hours  or until veg tender. This is gob scorching hot .... heat not spice but gets even better as it sits and develops some new depth of flavour . I love ot eat this the next morning  ( piglet)~~

Thai turkey meatballs with noodles and doodles

1 pack of turkey breast mince       ( ground )
1 /2 teaspoon  thai 7 spice
finey chopped fresh coriander and parsley
1 tablespoon thick sweet soy sauce .
mirin  1 tablespoon

mix all togehter vigorously and then form small ( teaspoon sized) balls .
Poach in a light stock for 10 mins till cooked through .

Add to a great stir fry with loads of noodles  and a good sauce and enjoy a steaming bowl of lovely comfort food ( realyl low fat too )

Lebanese chicken

ok you need to find some Lebanese 5 spice which you cn get from ASDA  and pomegraite syrup

ok onions and lots of them
chicken btreast
can of good quality tomatoes chopped
small amount ( 200 ml ) stock

chicken breast sealed in a pan and add onions the lebanse 5 spice ( contains cinnamon )
this tends to go quite thick so immeadiately add yr tomatoes and stock and slap on the lidf of yr pan and allow to simmer slowly for 15 mins ... check it doesn't catch or burn so giver a stir every few mins but don;t keep pestering it .

add 2 tablespoons of pomegranate syrup and possibly a spoon of sugar to stop it getting too acidic .

taste and season .... fabulous served with cous cous and fresh herbs  and salad .

Saffrom pilaf with cinnamon chicken

yoghurt with 2 tablespoons cinnamon stir in .
Marinate small cubes of chicken breast or boned chicken thighs  for a couple of hours
you can fry them off gently or baked in the oven

saffron pilaff ....

few strands of saffron soaked in stock .
large quantity of freshly chopped flat leaf parsley, corriander , mint
rice  .... ( you do double liquid to rice volume and use the same measure )

a micxture of lightly toasted and chopped or whole nuts . I like pistachios, pine nuts and cashews but you can use Pecans, flaked almonds and hazel nuts.

cooked yr rice  gently .... I use 1 cup rice to 2 cups of liquid and let it simmer in a lidded pan turning the heat off half way through and letting it steam to completion. FLUFF ONLY WITH A FORK !

DO NOT STIR RICE  when cooking it wrecks the grain and you end up with sludge .

when the rice is cooked stir in the herbs and nuts and pile onto a plate  and then scatter withthe cooked chciken and top with more fresh herbs and pomegranate seeds ..... it looks glorious and gets snarfed down at arate of knots .

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