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Saturday, 15 May 2010

Jewellery from Recycled Fabrics

Start Time:
Tuesday, 15 June 2010 at 10:00
End Time:
Tuesday, 13 July 2010 at 12:00
Location:
St Faiths Adult Education
Street:
Maidstone
Town/City:
Kent, United Kingdom

Description

This workshop will introduce a range of jewellery making techniques for both beginners and experience crafters.
Learn how to use fabrics /textiles, lace, ribbons etc combined with basic jewellery techniques to make your own brooches, earrings, necklaces and bracelets etc using recycled and vintage materials.
http://www.kentadulteducation.co.uk/pages/common/KentAdultEducation.aspx?pg=2157
Course number is 4136 MAI-09-F
Fee £40 (no concessions). 
Tel: 0845 606 5606





Saturday, 8 May 2010

52 Weeks of Baking - Week Six

I was thinking, so far, I havent tried any savoury bake for this challenge. I love my sweet tooth especially chocy but not too keen on savoury bakes. Dont get me wrong, I adore my veggies and I'll eat almost any. But it was just the thought of cake and veg toghter. 
Anyway, I was willing to try out a recipe I make up. I love this recipe cos you can use whatever you have at hand; vary the veggies, herbs or cheese.


3 Pepper Cheesy Cupcake 
Ingredients:
Basic cake recipe
Sweet Bell Peppers minimum of 3 colours 
Fresh Herbs 
Onions
Havati Cheese
Seasoning
Method
Preheat oven 200 degrees.
    Chop your veggies. I used tomatoes, red, orange, green bell peppers and scotch bonnet (I love my heat). Include a bunch of fresh herbs, I used Basil, Thyme and Parsley. You can use dry herbs, personally I'll only use freeze dried herbs cos they dont turn brown.  

Heat a little oil in a pan and saute the onion on a low heat till transparent. Add the veggies and cook for a few minutes. Dont overcook [unless you like that way] as they will cook futher in the oven.
Next make up a cake recipe of your choice. I used a very basic cake recipe. Divided equally into cake cases.
Top with cheese of your choice. I love mild cheeses as they dont have an overpowering taste such as maure cheese.
Top each case with the veggie mix. Making sure you have agood balance of colour. Bake for 15-17 mins.
The aroma was amazing and they came out better than I expected. They were delicious too; the sweet cake at the bottom and savoury topping combo wasnt so bad. It reminded me of when I was growing up and my Mom bought me a savoury pancake, YUM! ;D. 
I would love to try this recipe again; experimenting with a combination of veggies and herbs.


I would also love to hear about your wierdest cupcake recipe. 
Till then Happy Baking and God bless.

I searched the web for similar recipes and below are a few links:



Picture of Maple French Toast and Bacon Cupcakes Recipe
Savoury lamb cupcakes recipe
Check this out, now thats what i call a savory cupcake:  
Savoury lamb cupcakes : http://uktv.co.uk/food/recipe/aid/
Welsh Rarebit Muffins Recipe [adapted from Nigella Bites by Nigella Lawson]






Wednesday, 5 May 2010

52 Weeks of Baking Week Five

 
For my 5th week of this baking challenge, I was in a cookie kind of mood so decided to try this recipe out  http://www.ehow.com/how_5140_make-oatmeal-cookies.html, but made from some modifications: 
I added 1/2 cup of instant custard mix and a tbsp of caramel toffee sauce and omitted the cinnamon. 

Oatmeal Caramel Custard Cookies aka Oatmeal Cookies
Instructions

Things You'll Need:

  • 1 1/4 c. softened butter or margarine
  • 3/4 c. packed brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 3 c. rolled oats
  1. Step1
    Heat oven to 375 degrees F and line some cookie sheets with baking parchment - or grease some cookie sheets, or use nonstick cookie   sheets.
  2. Step2
    Beat together butter or margarine and sugars in a large bowl until creamy.
  3. Step3
    Add egg and vanilla and beat well.
  4. Step4
    Combine flour, baking soda, salt and spices in a smaller bowl.
  5. Step5
    Add flour mixture to the butter/sugar mixture and blend well.
  6. Step6
    Stir in oats.
  7. Step7
    Drop dough by rounded tablespoons onto cookie sheet.

  8. Step8
  9. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet, then remove to wire rack.
  10. Step
    9   Cool completely and store in tightly covered container.

    Here is a link to another version 
    Oatmeal Butter  Cookies

    Happy Baking and God Bless

52 Weeks of Baking - Week Four


I was feeling a bit under the weather but as all mums do at some point, I tried to carry on. 
So once again it was that time of the week: Baking time. I didn't want to spend too long in the kitchen so I was hoping to do a quick bake. 
Anyways, I was in the supermarket the other day and came across this new product [new to me] Bailey's Extra Thick Cream!. 
Now everyone knows, I can't resist anything with Irish cream in it, particularly Baileys. I even joined the club at http://www.baileys.com. I especially like it in hot chocolate. Oooh! I could so do with one right about now! LOL.

Ingredients 
A chocolate cake mix 
1/2 pudding box
1/4 cup of Baileys thick cream
1/2 cup of milk
A Mars bar chopped 

Method
Preheat oven 175 degrees.
Like I said earlier, this was to be a quick bake so I can crawl back to bed before my head drops off.
I made up the chocolate cake mix according to the instructions then add all the other ingredients. Added a chopped Mars bar. I used the mini cases for reduced baking time but ended up with loads, oh well, more for me ;D

The kids didn't get to taste this one due to the alcohol content so I had to bake another cake using plain cream just to appease them. Both cakes tasted  very moreish. I will definitely bake this again as an adult only treat :)



Happy baking and God bless.