Sunday, 30 August 2015
Sunday, 21 June 2015
A guardian Angel for a friend
"Anita"
She isn't perfect but I hope my friend likes it.
She has inspired me to get back into sewing softies, I had so much fun creating her.
Monday, 8 June 2015
Wednesday, 31 December 2014
Christmas gifts 2014
Only a few this year
A little lunch tote
A purrr..fect little kitty bag
My absolute favourite is this "Vegemite is Awesome"
Almond and Pistachio Cake
Original recipe: Vaniglia Cooking Blog
Placing it here so I don't lose it.
Ingredients
(for a cake pan diameter 22 cm)
150 g of almonds with the skins
200 g of pistachios (about 50 g for more coverage)
100 g of sugar cane (in whole or in crystals )
a teaspoon of cardamom,
finely chopped 3 eggs + 2 egg whites
a pinch of salt
Put the almonds in a bathroom a container of water for about half an hour, then drain well.
Finely chop the almonds along with pistachios and sugar, cardamom and salt until the mixture is the consistency of crumbs.
Add eggs and egg whites and mix well.
Pour into a cake pan previously lined with parchment paper and bake for about an hour and 10 minutes in the preheated oven heat to 160 ° C.
Placing it here so I don't lose it.
Ingredients
(for a cake pan diameter 22 cm)
150 g of almonds with the skins
200 g of pistachios (about 50 g for more coverage)
100 g of sugar cane (in whole or in crystals )
a teaspoon of cardamom,
finely chopped 3 eggs + 2 egg whites
a pinch of salt
Put the almonds in a bathroom a container of water for about half an hour, then drain well.
Finely chop the almonds along with pistachios and sugar, cardamom and salt until the mixture is the consistency of crumbs.
Add eggs and egg whites and mix well.
Pour into a cake pan previously lined with parchment paper and bake for about an hour and 10 minutes in the preheated oven heat to 160 ° C.
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