Crfating Christmas: Christmas Cards

As always I cross-stitched my Christmas cards, I used the free gift that came with issue 286 of Cross Stitcher. I stuck the designs onto gold card and then stuck the card onto white cards.

Puffin Decoration

I found this puffin pattern in issue 282 of Cross Stitcher and thought it would be perfect for my Nana’s birthday. I framed it in a small wooden hoop and tied a piece of red ribbon through the fastening so that it could be hung up on a wall.

Tiger Haul

I can’t believe I’d never been in Tiger before! I had seen lots of vloggers and bloggers talk about this shop online but only visited it a few weeks ago. Tiger is basically a cuter, kitscher version of Poundland. It sells bits of everything from stationery, kitchenware, bathroom supplies, to Christmas goodies! I had to restrain myself from spending insane amounts on money. I ended up buying some bright pink washi tape to use in crafts, some brown envelopes with string fastening, toadstool tealights for my mum, a notebook with little holes in the front so you can embroider a pattern on and a roll of 5 Christmassy ribbons for wrapping up gifts.

Crafting Christmas: Pickled Cabbage and Onions

For some Christmas gifts I decided to make some pickled goods from my DK Jams and Chunteys book. I went for pickled red cabbage and pickled onions as they both had a long shelf life and the looked festive in the jars!

Pickled Red Cabbage

• 1 kg red cabbage
• 2 red onions, finely sliced
• 1-2 tbsp salt

For the spiced vinegar

• 1 l distilled malt vinegar
• 3 mace blades (I had to use ground mace as I couldn’t find blades)
• 6 cloves, lightly crushed
• 12 allspice berries, lightly crushed (again I used ground because I couldn’t find any)
• 2-3 tbsp Demerara sugar

Makes 2 kg and keeps for up to 1 year

Cut the cabbage in half and remove any coarse outer leaves. With a sharp knife, cut away the central stem and discard. Slice the cabbage as finely as possible.

Arrange the vegetables in alternate layers in a large glass bowl, scattering the salt between the layers. Set aside and leave overnight.

Meanwhile, pour the vinegar into a saucepan and add the spices. Bring the mixture to the boil, stir in the sugar, then turn off the heat, cover the pan and leave overnight.

The following day, wash the cabbage and onion mixture under cold water to remove all the salt. Drain in a colander, then spread on clean old tea towels to dry for about 1 hour.

Pack the cabbage into cold sterilised jars, pressing the cabbage down well. Pour in the vinegar, ensuring that each jar contains some of the spices and that the vinegar covers the vegetables. Top up with extra vinegar if needed. Because I used ground mace and allspice I sieved my vinegar and then strained it through some muslin cloth so that the liquid wouldn’t be grainy.

Seal with vinegar-proof lids, label and store in a cool, dark place for at least 4 weeks before using.

Pickled Onions

• 225g salt
• 1 kg pickling onions

For the spiced vinegar

• 1 l malt vinegar, plus extra if needed
• 1 bay leaf
• 6 cloves
• 2-3 mace blades (I used ground)
• 12 allspice berries (I used ground)
• 1 tbsp black peppercorns
• 1-2 dried red chillis

Makes 1 kg and keeps for up to 1 year

For the brine, put the salt in a large glass bowl. Pour over 300ml of boiling water; and stir to dissolve the salt. Add a further 1.2 litres cold water.

Peel all the onions, removing the tops and roots too. Immediately immerse the peeled onion in the brine. Set the onions aside for 24 hours, to steep in the brine.

Make the spiced vinegar. Put the vinegar and spices in a saucepan, stir, and warm through for 3-4 minutes. The vinegar does not need to boil. Cover and set aside.

Drain the brined onions and wash well under cold water. Pat dry using a clean tea towel.

Pack the onions into cold sterilised jars, then pour in the spiced vinegar, ensuring that the onions are completely covered and adding more vinegar if required.Because I used ground mace and allspice I sieved my vinegar and then strained it through some muslin cloth so that the liquid wouldn’t be grainy. I picked out the bay leaves and some peppercorns to put into the jars.

Seal with vinegar-proof lids, and store the onions in a cool dark place. Check the onions after a coupld of days to make sure they are still submerged in the vinegar. If necessary, top up with plain malt vinegar. Leave for at least 1 month before using.

A Walk Along Easington’s Coastline

Today I thought I would share a few photographs from a walk I went on with my parents along Easington Colliery’s coastline. The beaches and scenery along this section of coast are stunning and at some places a little eerie, I think because they were once teeming with industry and life and now are pretty much deserted.

Pineapple Upside-Down Cake

I bought a pineapple corer from a charity shop so naturally had to buy a pineapple to try it out. Not wanting to waste the pineapple I made a pineapple upside-down cake. I used The Hummingbird Bakery’s recipe from Home Sweet Home. It worked out pretty well and tasted very caramelised and yummy!

Pineapple Upside-Down Cake

• 200g unsalted butter softened, plus extra for greasing
• 200g caster sugar, plus 3 tbsp for sprinkling
• 4 large eggs
• 200g plain flour, plus extra for dusting
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 90ml pineapple juice (either from a tin or fresh from the pineapple)
• 6 slices tinned pineapple (or six fresh slices)

Preheat the oven to 170C then grease the cake tin with butter and dust with flour.

In a bowl cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition.

In a separate bowl, sift together the flour, bicarbonate of soda, baking powder and salt. Add the dry ingredients to the butter mixture, mixing well to form a smooth batter. Add the pineapple juice and mix thoroughly.

Sprinkle the 3 tbsp of sugar over the base of the prepared cake tin. Arrange the pineapple in a circular pattern on the bottom, pressing them down so that no batter can creep underneath. Pour the cake batter over the pineapple slices.

Bake the cake for 35-45 minutes or until the sponge is golden brown and bounces back lightly when touched. Allow the cake to cool slightly in the tin, then carefully turn out onto a plate.

Crumb by Ruby Tandoh

My boyfriend surprised me with book recently and what a good surprise it was! It is by Great British Bake Off finalist Ruby Tandoh and having tried out several of her recipes from her Guardian coloumn I was keen to put the book through its paces. The book focusses on baking and is split into several chapters each on a different type of baked good. Each of these chapters then gives tricks, tips and hints to help achieve the perfect loaf, excellent pastry and moist cakes. There are then two additional chapters, the introduction and ‘extras’, which detail essential equipment, conversions and a glossary of key baking terms.’Extras’ gives instructions on how to perfect the basics such as custard, caramel and chocolate sauce.

I tried out the spiced oat thins and they were so quick and easy to bake and tasted SO good. I loved the combination of flavours which were perfect for the wintery months.

 

Christmas Crafts

After making hampers for three years in a row I have decided to do something slightly different this year. I will still be making home made gifts but tailoring them to each recipient. I am thinking of making a range of pickled vegetables, chutney, biscuits, sweets, decorations and cards. For decorations I will be using patterns from Cross Stitch and Stitch the Halls. Goodhousekeeping, Woman and Home and my Christmas ideas book are always a good starting point for recipes for biscuits and sweets, as well as blogs such as Smitten Kitchen, Nouvelle Daily and Sprinkle Bakes. As for pickling and chutney I will be using my trusty DK Jams and Chutneys book as it is such a fantastic reference book.

Hew Des Mushrooms

One of my friends (his name is hewdes on tumblr) is really into arboriculture and likes to document his findings through amazing drawings. I asked if he draw something for me because I loved the drawings so much. I thought it would make a great piece of embroidery. I copied it onto my material using the window method; tape your pattern onto a window then tape the material over the top, then use a soluble pen to trace over the design. I used a simple backstitch with black embroidery thread and then, using green and pink fabric pens, I added detail to each mushroom.

Cat Mask

Another creation from Storyland Cross Stitch! I seem to be obsessed with this book at the moment. I decided to make this cat mask for my friend’s birthday because she loves cats and recently just got a little black kitten called Peggy. It was fun to use waste canvas but not so fun getting it off the felt!