meat, felt, scrap

June 7, 2009 at 5:12 am (Hand made things by me, random things, Tutorial) (, , , , , , , , , , , , , )

Well, I got motivated a did one scrapbooking page – not posting it as it was about a work accident Mr Petit had and the title has swearing in it.  But I like how it looks, and no surprises that I incorporated some doodling!  Some craft I can show you is two felt badges I made this morning as demos for a kids’ workshop I’m doing at our local telecentre on the school holidays.  Cute I reckon.

Felt Owl

Felt Owl

Felt brooch circle thing

Felt brooch circle thing

I’ve been busy making a stew in my slow cooker.  It’s about 8 degrees outside and I reckon it will be a perfect night for a slow-cooked masterpiece.  It’s bubbling away at this moment and it smells soooo yummy.   I suggest that you get a slow cooker if you don’t have one because they are cheap to buy, are great for cooking cheap cuts of meat and you can put stuff in it before you head to work and when you get home at night, dinner is cooked.    This is how I made this stew.  The quanities make about 4 serves.

Check your vegie crisper for vegies (especially those who are on the way out).  Roughly chop and chuck into the bottom of your slow cooker.  If using any frozen vegies, leave them to defrost before you start cooking.  I've used carrot, celery, mushroom, cauliflower and whole pickling onions.

Check your vegie crisper for vegies (especially those who are on the way out). Roughly chop and chuck into the bottom of your slow cooker. If using any frozen vegies, leave them to defrost before you start cooking. I've used carrot, celery, mushroom, cauliflower and whole pickling onions. I like to put in about 4 cups of vegies, the more the tastier though, just guess how much to chuck in.

Spread diced beef (cheap cut is fine) and roughly chopped bacon on top of the vegies - allocated about 150-200grams of meat per serve.

Spread diced beef (cheap cut is fine) and roughly chopped bacon on top of the vegies - I used about 1/2 a kilo of diced beef and 2 short cut rashers of bacon

Secret weapon - chilli.  These are from my garden, the bonnet one is mild and the poker is medium.  Cut the stems out and I get rid of about half the seeds (keep some for some boom) and slice the chilli finely.

Secret weapon - chilli. These are from my garden, the bonnet one is mild and the poker is medium. Cut the stems out and I get rid of about half the seeds (keep some for some boom) and slice the chilli finely.

Flavours - a few bay leaves (remove before serving, the chopped chilli, teaspoon of peppercorns (i use the variagated colour type), teaspoon of paprika and 1 tablespoon of vegie stock powder.

Flavours - a few bay leaves (remove before serving, the chopped chilli, teaspoon of peppercorns (i use the variagated colour type), teaspoon of paprika and 1 tablespoon of vegie stock powder.

Sprinkle your flavours evenly over the ingredients already in the slow cooker.

Sprinkle your flavours evenly over the ingredients already in the slow cooker.

Add a good 1 and 1/2 glasses of red wine (any old stuff will do, even that bottle you stuck in the fridge and meant to get around to drinking) and the same quantity of water.

Add a good 1 and 1/2 glasses of red wine (any old stuff will do, even that bottle you stuck in the fridge and meant to get around to drinking) and the same quantity of water.

Stick on the lid and set on low for about 7-8 hours or high for about 4 hours.  If you are home, you can give it a stir every so often.  If you need to thicken it up at the end, cook with the lid off for about 1/2 an hour, or if you are in a hour, mix a teaspoon of cornflour with a little water to make a smooth paste and add to pot and stir until thickens slightly.  Serve with crusty bread.

Stick on the lid and set on low for about 7-8 hours or high for about 4 hours. This is how it looks after about 2 hours of cooking, it will eventually go brown and the meat will be melt in your mouth. If you are home, you can give it a stir every so often. If you need to thicken it up at the end, cook with the lid off for about 1/2 an hour, or if you are in a hour, mix a teaspoon of cornflour with a little water to make a smooth paste and add to pot and stir until thickens slightly. Serve with crusty bread.

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monday’s musings

April 28, 2009 at 9:20 am (business things, Hand made things by me, Loved) (, , , , , , , , )

I went back to work today – it actually wasn’t toooooo bad (just a few rather long meetings).  Looking forward to seeing my kids tomorrow but so much stuff on this term, it’s going to be REALLY busy.  I did a bit of sewing and added some new clutches to my Etsy shop which you can check out if you feel like browsing.

Creativity really seems to get a bit suffocated when I’m at work, usually so busy making ‘work’ things that I just can’t be bothered with more relaxing creating.  Lately I’ve been doing more knitting, which I’m really loving as, even with a slight complicated stitch pattern, you don’t have to concentrate THAT much (especially with scarves).  I never thought I’d be a knitter though, must be showing my age, although I’d like to think all my scarves are quite cool.  I’m about halfway though my latest creation – photos when complete, can’t wait to wear it – yay for winter coming (I’m sure I’ll be eating my words in a few weeks!).

No matter how busy I am with work, I still like to find time to do some creative cooking.  I’m currently cooking Beef Bourguignon which I saw on Food Safari the other night.  It just looked so good, although I have a few recipes for this already, Mr Petit was very keen on the one on tv so I found the recipe – http://www.sbs.com.au/food/recipe/103/Beef_bourguignon and it’s bubbling away on the stove now.  Crusty bread to serve with.  MMMM

My Beef Bourguignon in progress!

My Beef Bourguignon in progress!

Continuing in the French theme, I found these lovelies by New Zealand shop, Nostalgem.  Quite cute, yes?

Frenchie-theme stuff

Frenchie-theme stuff

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domestic goddess (or how to make a nice, chilli soup)

April 25, 2009 at 11:29 am (random things, Tutorial) (, , )

I really love Nigella Lawson’s cookbooks (although I’m not a fan of her show, too many superfluous adjectives if you ask me).  I bought 2 of her books (How to be a Domestic Goddess and How to Eat) with some Dymock’s gift cards I got for my birthday.   I adapt one of her recipes for a really nice soup tonight (had to conform with foods available at Collie Woolworths – would you believe they had no rump and no fresh bean sprouts?).

Anyway, this is my chilli pork noodle soup, it serves 3 (one serve each plus one serve for mr petit’s lunch at work tomorrow).  Make a marinate of 2 tabs soy sauce, 1 tab chilli sauce, 1 teaspoon minced garlic, 1 teaspoon minced ginger, 1/2 teaspoon cinnamon and coat 4 pork medallions for about 30mins.  While the meat is getting ready, cook 3 bundles of dried egg noodles, drain and set aside.  Then bring 2 cups of chicken stock to a simmer with 1 tablespoon of chilli flakes, 1 teaspoon minced garlic, 1 teaspoon minced ginger, 1/2 teaspoon cinnamon.  Leave to simmer while pork is marinating.  Roughly chop up a bok choy or similar and a handful of snow peas.  In your serving bowls, put a handful of bean sprouts (preferably fresh, but if your supermarket is rubbish, canned will suffice) and some sliced spring onion (about 1 between 3 serves).  Bang the noodles back in the stock to re-heat.  Heat up a frying pan with some spray oil and cook the pork.  When cooked, leave on chopping board to rest for a few moments, in the meantime, quickly stirfry the greens in the pan you cooked the pork in, chuck them on top the stock to stay warm.  Slice up the pork thinly.  Distribute the noodles/vegies/soup between the 3 bowls.  Arrange the pork slices on top.  I like to garnish with some fried shallots (you can get them in Asian foods section at the supermarket).   Yum.

I spent the day doing some sewing, 3 new clutches on Etsy, 2 more also finished by it was too dark to take photos.  Swing by my shop and check them out.

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