Saturday, November 20, 2010

A wonderful wednesday of sewing!

Ever since I met Elizabeth from Frolic in Fabric at the Bishop Druitt Fair I have wanted to do a workshop with her. Elizabeth makes gorgeous bags and outfits with lovely fabric. I contacted Elizabeth and she suggested we make a bag for our first workshop so on Wednesday morning after dropping my little ones at preschool I headed over to Elizabeth's studio.

It was a wonderful day and just what I needed! Tea, cakes, crafting and conversation! It actually took us a little while to get around to the crafting....we were too busy enjoying caramel slice, chocolate brownies and chocolate banana bread and chatting away.

We chose some wonderful fabric from IKEA to make my bag. Who would have thought that you could get such groovy stuff from IKEA!

Inside of the bag with contrasting pocket

Sewing the pocket with the Bernina
 The bag is fully reversible with a contrasting inner pocket AND a zippered pocket. I had never put a zipper in before and was very pleased with myself when I did this!
I am so happy with the finished product -

what a wonderful way to spend a day! I can't wait to spend another sewing day with Elizabeth...I know that we will have a wonderful time!

Tuesday, November 9, 2010

Almond and cranberry biscotti

This recipe is one that I make alot, and it is my favourite way to use the eggswhites that are left over when I make Spinach and Ricotta canneloni. It makes a nice little nibble to go with my evening cuppa too!

Almond and cranberry biscotti

3 large eggwhites or 4 small
1/2 cup of raw sugar
1 cup of plain flour
1/2 cup almonds
1/2 cup craisins (dried cranberries)

Preheat the oven to 180C
Beat the eggwhites and sugar together until smooth and thick and glossy. Stir in the flour, almonds and craisins.
Place the mix into a greased thin loaf tin and bake for 30-40minutes. Allow to cool in the tin.
when cool remove from the tin and slice thinly. Place slices on a baking tray and pop back into the oven until browned (10-15min).

* If you aren't a fan of craisins, just use a cup of almonds instead.
** feel free to use gluten-free flour as a substitute. I have done this many times and it doesn't effect the taste or the texture.