Loved using this chipboard frog, he is so cute.
My favourite technique at the moment, hand stitching.
This is actually on old photo of Addison, the same age Larsn is now, wow how different are they.
I made these pretzel rolls before I left for the reunion. I served them with Dr. Tyler's Chicken Meatball and Tortellini Soup. The recipe for the pretzel rolls can be found here. The first time we had pretzel rolls was at Cinderella's castle inside the WDW themepark. The whole meal was a royal treat, but my husband's favorite part was the pretzel rolls with the mustard butter. I found Aida's recipe online and decided to give them a try. They were delicious, soft, buttery, and gone in about 1 hour!! The recipe makes 8 very soft, fluffy, salty, buttery delicious rolls. I will be making this recipe over and over. The rolls do not keep very well, so they are best eaten after coming out of the oven. Give them a try, you won't be disappointed!!
I am submitting this recipe to Sandy over at Bake Your Own Bread for the July 1st round up.
This layout I did for aussiepubcalls roadmaps challenge. It was a fun sketch to work with, have used it again already and funnily enough the photo in my second layout of Larsen is almost identical to the photo in my original layout of Addison at about the same age. This is actually a redo of an old layout of Addison's that I could not stand looking at, now I love it.Thats all for now , remember to call back on the first for my DT layouts for the month of JULY.
Till next time
Happy scrapping book
Begin by making the Fresh Pasta Dough or by soaking your packaged noodles in a bowl of hot water, turning so they can soften.
To make bolognese, put carrot, onion, clelery, garlic and sage in a food processor and process until you have smooth vegetable pulp. coat a large, heavy-based pot with oil and set over mediium heat. Add vegetable pulp and saute until fragrant and some of the moisture has evaporated, 4-5 minutes. Push the vegetable pulp to one side of the pot. Season ground beef and pork with plenty of salt and pepper, then add to the pot. Stir and break up the meat until it is brown, then dust with the 2 tbsp. of flour before adding wine, tomatoes, milk, and cinnamon. Bring to a boil, then reduce heat and simmer about 1-1/2 hours, uncovered, until sauce is thick. Add parmesan and parsley and season with salt and pepper. Set aside while you prepare the Bechamel.
To make the Bechamel, set a large saucepan over medium heat. Add milk, garlic, and a bay leaf and bring to a simmer to infuse milk with herb flavors. Set a large saucepan over medium-low heat. Add butter and melt, then sprinkle in flour while you stir with a wooden spoon. Once all of the flour has been combined with the butter, grab a whisk and gradually pour in the herb-infused milk, passing it through a sieve as you go to strain out the aromatics. As the sauce thickens, continue to whisk over low heat, then add nutmeg. Season with salt and pepper and set aside to cool slightly.
Preheat oven to 350F. To assemble the lasagna, cut the hang-dried pasta sheets to fit a 9x13x3" lasagna pan; set the pasta aside. Coat the bottom of the lasagna pan with a thin layer of Bechamel. Top with a layer of lasagna noodles, trimming noodles to fit as necessary. Top the noodle layer with a layer each of Bechamel, Bolognese, and mozzarella pieces. Continue with the layers of lasagna noodles, Bechamel, Bolognese, and mozzarella pieces until you have three complete layers, finishing with mozzarella. Shower the top of the lasagna with Parmesan and parsley. Bake, uncovered, on a trap (to catch the drippings) in the center of the preheated oven for 1 hour. (If the top starts to brown, tent with foil). Let the lasagna stand for 15-20 minutes before cutting.
Enjoy the best lasagna you have ever put in your mouth!! I am submitting this dish to the weekly roundup at Tyler Florence Fridays. Stop by this Friday evening to see what all the others made.
Preheat the oven to 250F and oil a 9x13 inch baking pan or a disposible aluminium foil one.
Warm the condensed milk in a large pan.
Meanwhile, mix all the other ingredients together and add the warmed condensed milk using a rubber spatula to fold and distribute.
Spread the mixture into the oiled or foil pan and press down with a spatula or better still, use your hands (wearing those disposible latex CSI gloves to stop you from sticking) to make the surface even.
Bake for 1 hour, remove, and after about 15 minutes, cut into four across and four down to make 16 chunky bars. let cool completely.
Makes 16 and enjoy!! They are even better the next day and the day after (if they last that long).
and a close up of my stitching, lovin this technique at the moment.
Will leave you now, have finished my DT layouts for scraploot and sent them off to the shop, very excited to share come back on the 1st for the reveal
happy scrapping book
Preheat oven to 350F. Place the sausages in a roasting pan and roast in the preheated oven for 12-15 minutes, until slightly golden and just cooked. Cut sausage at an angle into bite-size pieces.
Place a large pot of salted water over high heat and bring to a boil. Drop the pasta into the boiling water and cook until tender yet firm (al dente).
Set a large, heavy-based pot over medium heat and add a 2-count of olive oil (about 2 tbsp). Add onion and garlic and saute until translucent and fragrant. Add tomatoes and basil; season with salt and pepper. Simmer for 15 minutes, then fold in cream and continue to simmer until rich and creamy. Add sausage, blanced peas, and parmigiano. Fold together and cook for 2-3 minutes to allow the flavors to come together. Serve topped with a shower of cheese and garnish with basil.
This dish is even better the next day!!
Add first 2 cups of heavy cream and lavender (wrapped in cheesecloth or tea ball) to a medium sized saucepan and bring to a simmer. Simmer for just a minute and remove from heat. Whisk the honey, sugar and egg yolks together until they are pale yellow. Do not let the honey, sugar, and egg yolks mixture set for too long. The sugar will start to cook the egg yolks. Add the warm cream to the egg yolk misture and whisk. Place back over low heat and stir until the mixture coats the back of the spoon. Remove from heat and stir in the cold cream. Chill this mixture until completely cool. Place in your ice cream maker aand spin until it's smooth and set. In my machine it took about 30 minutes.
This recipe makes a ton of gelato. I cut the recipe in half and still had more than enough.
I have been able to do a lot of shopping at the farmer's market lately. I am both impressed and excited about the new and improved market this year. I have found many things that were not available before. I noticed that a lot of my recent finds from the market coincide with Tyler's new book, Dinner at My Place. I have several recipes bookmarked to make in the next couple weeks. I have been eyeing this recipe for bruschetta ever since I first received this cookbook. I was awed by the color of the puree and knew instantly that I would love this recipe. I was lucky enough to find all the vegetables and a whole wheat baguette at the farmer's market Saturday.
GARDEN PUREE BRUSCHETTA, by Tyler Florence, Dinner at My Place
Place a large pot of salted water over high heat and bring to a boil. Add the sugar snap peas, English peas, asparagus tips, and haricot verts and cook about 3 minutes, until bright green and crisp-tender. (If you're using frozen peas, add them during the last minute of cooking). Drain, transfer to a bowl of salated ice water to stop cooking, and drain again. Puree vegetables in a food processor with the ricotta, green onion, a drizzle of oil, salt, and pepper to taste. Garnish with chives.
Prepare the Crostini by cutting the baguette into thin slices. Drizzle slices with oil and place on a roasting tray. Bake in the preheated oven until golden brown on both sides. Remove from oven and rub with a peeled, cut clove of garlic while bread is still warm. Serve crostini with vegetable and cheese puree.
The blanching of the vegetables allows the puree to become a vibrant green color. Blanching the veggies also alows the veggies to keep most of their nutritional content. I would say that this is a fairly healthy dish, especially when paired with a whole wheat baguette. Tyler calls for whole-milk ricotta, but I only had part-skim and it worked out just fine. I really enjoyed this as a light lunch. I think it would make a great appetizer/crudite for spring or summer. I am toying with the idea of using the leftover puree as a filling in a veggie lasagna.
If you love green veggies, then this recipe is a must try!!
I am submitting this recipe to Tyler Florence Fridays. Head on over to the TFF site to see what everyone is making this week. There is always a great variety of delicious dishes.
Trying to load some pics of the boys but something wrong so Ill be back soon with some latest photos.
Happy scrapping book
This next one is week seven over at wicked princess, we had to create a layout about something we dream or lust about, we had to use the colour blue and 3 chipboard pieces.
Finally my layout for the journalit challenge blog. This fortnight we had to scrap an affirmation. I scrapped about Addison being so FULL OF LIFE
Thats is for now looking forward to the long weekend and going to the papercraft show on Monday with my friend Taryn.
Happy scrapping book