24 November 2010
tiny owl
This was my first time using cotton and I really struggled stitching the front and the back of the owl inside out. The side on the photo is the good side, the other one ripped open when I turned it right side out to stuff it. I hadn't realised the template was scaled down so had I followed the instructions the owl would be double the size of the one I made and I probably would have had enough seam allowance to sew it inside out!
kokeshi doll
Having become overly confident after my first attempt, I decided to take on a more challenging softie from the book. This little kokeshi doll was definitely harder but I had fun embroidering the little details.
22 November 2010
brazilian carrot cake (bolo de cenoura)
This weekend I had a go at baking one of my favourite cakes, a Brazilian carrot cake. Unlike the Aussie version, the carrots are blended not grated and it is topped with a chocolate sauce rather than icing. The true Brazilian carrot cake chocolate topping is the one that "cracks" when you cut the cake up.
I used wholemeal flour instead of plain and the cake was surprisingly light and fluffy, just not as moist as you'd get with white flour but hey if it keeps me fuller for longer as they say I'm happy to stick to wholemeal.
I've cooked this recipe tons of times and it works every time:
3 small or 2 medium carrots, roughly diced
4 eggs
1 cup vegetable oil (I use canola)
1 pinch salt
2 cups caster sugar
3 cups self-raising flour (wholemeal or white, your pick!)
For the chocolate sauce:
8 tbsp chocolate powder
8 tbsp caster sugar
2 tbsp unsalted butter
4 tbsp milk
Pre-heat oven at 160oC (fan-forced) or 180oC (conventional).
Lightly grease a large baking tray.
Blend everything up until smooth and bake it for 20-25min depending on the oven.
In a small pot, cook the ingredients for the chocolate sauce over medium heat.
Simmer for 3 minutes.
Pour the hot chocolate sauce over the cake while it is still warm.
Bom apetite! Enjoy!
I used wholemeal flour instead of plain and the cake was surprisingly light and fluffy, just not as moist as you'd get with white flour but hey if it keeps me fuller for longer as they say I'm happy to stick to wholemeal.
I've cooked this recipe tons of times and it works every time:
3 small or 2 medium carrots, roughly diced
4 eggs
1 cup vegetable oil (I use canola)
1 pinch salt
2 cups caster sugar
3 cups self-raising flour (wholemeal or white, your pick!)
For the chocolate sauce:
8 tbsp chocolate powder
8 tbsp caster sugar
2 tbsp unsalted butter
4 tbsp milk
Pre-heat oven at 160oC (fan-forced) or 180oC (conventional).
Lightly grease a large baking tray.
Blend everything up until smooth and bake it for 20-25min depending on the oven.
In a small pot, cook the ingredients for the chocolate sauce over medium heat.
Simmer for 3 minutes.
Pour the hot chocolate sauce over the cake while it is still warm.
Bom apetite! Enjoy!
simple softies
I couldn't resist getting a copy of this oh-so-cute book on softie making. Their projects are just adorable and yet so simple. The idea is that they are simple enough for kids to make them. I’m quite happy with my first attempt (photo) considering my non-existing sewing skills. Turns out they are simple enough for adults too!
I couldn't resist getting a copy of this oh-so-cute book on softie making. Their projects are just adorable and yet so simple. The idea is that they are simple enough for kids to make them. I’m quite happy with my first attempt (photo) considering my non-existing sewing skills. Turns out they are simple enough for adults too!
Subscribe to:
Posts (Atom)