Hello folks, it's been a while hasn't it? Things have been trotting along in my life. A little bit of sewing, some cooking, visiting with friends and other things I have now forgotten.
So the weather is still freezing and it limits me to what I can do. This is because my body stiffens up and I can't spend much time in my craft room due this. I am working on getting a heater for the times that I do work in there.
I made a quick mug rug for a work colleague of my youngest daughter and I like the scraps of colour. I have a few more of these simple little projects waiting to be finished too, just a matter of time.
I have also been working on a baby quilt for a girl one of my daughters works with. She requested one made in gender neutral colours and I was happy to oblige her as I love making bright, modern quilts. It's completed up to the quilting stage and I am not waiting for the 'boost' of energy so I can quilt it. I will post a pic when it is done.
The following picture which is not the best is the first hat I ever made. It was for the little person in the family and although I made a few mistakes I am quite pleased that I worked out how to make this. I have never had confidence to do it previously and as Jacob's mum asked me nicely I had to oblige. Of course whilst Master Jacob was happy to try it on he was not keen on keeping it on.
Recently I had my cooking hat on and managed to produce some edible, tasty food. First up was some Cheese and Bacon Muffins. They turned out great, and with a slash of butter it was real comfort food. Speaking of comfort food, nothing says comfort quite like a pot of soup. I have loved soup since a child as my mum could make the yummiest pots of soup. I loved her tomato vegetable soup with plump barley and lots of tomato goodness. I have included the recipe at the bottom of page.
This soup was my version of Minestrone Soup. Now the last time I made this soup, or a version of it was when I was in first year high school (year 8). It wasn't great from memory. We had to cook it in those dreadful, scary pressure cookers and I was quite concerned because prior to the making of this soup, our teacher sat us down to watch a film (yes it was a film in those days, and not video) regarding the dangers of the pressure cooker should it be left on too long and the first aid required to deal with said explosion. No pressure of course-ha ha I think I made a joke there.
Anyway this time I used the our trusty slow cooker. The beauty of the slow cooker is you just throw everything you want into the bowl, whack the lid on, choose the heat setting and off it goes producing a most delicious meal in 5-6 hours. The soup was very good. The Bloke even liked my cooking and gave me a compliment, which is rare, so I was a happy cooker. In out family if we make a large lot of food we send word out to those no longer living at home and they arrive the next day to grab some for their lunches.I love that I made something worthwhile and that others enjoyed.
Since becoming immobile I have not contributed much to the family, but this way I was able too. I intend to do more cooking in the future. I have also included this recipe at the bottom of my page.
In other cooking news my eldest daughter is known as a cheesecake queen and created this lovely raspberry cheesecake to the delight of us all. Beautiful creamy, tart, and sweet slice of heaven. I am a big fan of cheesecake, most especially hers. Do you like cheesecake and if so what is your favourite?
Onion x 2 chopped-fried with bacon
Celery x 2-3 stalks chopped
Carrot x 3 chopped
Spuds x 2 chopped
Sweet potato -half of medium one chopped ( I add this for a taste of sweet)
Diced Tomatoes x 2 tins
Tomato paste small tub
Shell pasta about 2 cups (add this approx. 1/2 to 1 hour prior to serving)
Bacon rashers x 4 chopped-fried with spud
Salt & pepper
Garlic
Vegetable or beef stock- I used 4 heaped teaspoons of veggie stock in two litres of water
1 can Four bean mix ( rinsed, drained first)
Place into large crock pot-Mine is an oval 5 litre pot, I think. Turn it on low or high for 4-6 hrs
Serve with finely chopped parsley and grated cheese on top with crusty garlic or herb bread.
[Recipe from Taste.com.au]
Well folks hope you enjoyed the read today. If you try the recipes let me know how you went.
Ciao
So the weather is still freezing and it limits me to what I can do. This is because my body stiffens up and I can't spend much time in my craft room due this. I am working on getting a heater for the times that I do work in there.
I made a quick mug rug for a work colleague of my youngest daughter and I like the scraps of colour. I have a few more of these simple little projects waiting to be finished too, just a matter of time.
The following picture which is not the best is the first hat I ever made. It was for the little person in the family and although I made a few mistakes I am quite pleased that I worked out how to make this. I have never had confidence to do it previously and as Jacob's mum asked me nicely I had to oblige. Of course whilst Master Jacob was happy to try it on he was not keen on keeping it on.
Recently I had my cooking hat on and managed to produce some edible, tasty food. First up was some Cheese and Bacon Muffins. They turned out great, and with a slash of butter it was real comfort food. Speaking of comfort food, nothing says comfort quite like a pot of soup. I have loved soup since a child as my mum could make the yummiest pots of soup. I loved her tomato vegetable soup with plump barley and lots of tomato goodness. I have included the recipe at the bottom of page.
This soup was my version of Minestrone Soup. Now the last time I made this soup, or a version of it was when I was in first year high school (year 8). It wasn't great from memory. We had to cook it in those dreadful, scary pressure cookers and I was quite concerned because prior to the making of this soup, our teacher sat us down to watch a film (yes it was a film in those days, and not video) regarding the dangers of the pressure cooker should it be left on too long and the first aid required to deal with said explosion. No pressure of course-ha ha I think I made a joke there.
Since becoming immobile I have not contributed much to the family, but this way I was able too. I intend to do more cooking in the future. I have also included this recipe at the bottom of my page.
In other cooking news my eldest daughter is known as a cheesecake queen and created this lovely raspberry cheesecake to the delight of us all. Beautiful creamy, tart, and sweet slice of heaven. I am a big fan of cheesecake, most especially hers. Do you like cheesecake and if so what is your favourite?
Minestrone Soup (Jan's way)
Onion x 2 chopped-fried with bacon
Celery x 2-3 stalks chopped
Carrot x 3 chopped
Spuds x 2 chopped
Sweet potato -half of medium one chopped ( I add this for a taste of sweet)
Diced Tomatoes x 2 tins
Tomato paste small tub
Shell pasta about 2 cups (add this approx. 1/2 to 1 hour prior to serving)
Bacon rashers x 4 chopped-fried with spud
Salt & pepper
Garlic
Vegetable or beef stock- I used 4 heaped teaspoons of veggie stock in two litres of water
1 can Four bean mix ( rinsed, drained first)
Place into large crock pot-Mine is an oval 5 litre pot, I think. Turn it on low or high for 4-6 hrs
Serve with finely chopped parsley and grated cheese on top with crusty garlic or herb bread.
Cheese & Bacon Muffins
- Cooking Time:45 minutes
- Makes:10 Muffins
Ingredients:
- 2 rashers rindless bacon, diced
- 3 eggs
- 3/4 - 1 cup milk
- 50g butter, melted
- Pinch cayenne pepper
- 2 tablespoons chives or parsley, chopped
- 2 1/2 cups self-raising flour
- 1 cup Tasty Natural Cheese, grated
Method:
- 1Preheat oven to 190C.
- 2Pan-fry bacon. Or to microwave bacon, place between paper towels on HIGH (100%) for 1 - 2 minutes.
- 3Beat eggs in a bowl adding milk, butter, cayenne pepper and chives or parsley.
- 4Into a separate bowl, sift flour, add bacon and cheese. Stir in egg mixture and mix until combined. Spoon mixture into a 10-holed, 1/2-cup non-stick muffin pans.
- 5Bake in preheated oven for 25 minutes until well risen and golden brown.
Well folks hope you enjoyed the read today. If you try the recipes let me know how you went.
Ciao
