Author Archive | Rasa Pelham

Strawberry milk

By Rasa Pelham on June 9, 2014 in Drinks, Summery

Strawberry milk is a treat that we used to have as kids in Lithuania during hot summer days. I can’t quite explain what it is, but it is similar to a milkshake (only nicer) and you do not drink it, but eat it like a soup with a pastry or sweet bun. Really worth to try, I am still loving it!… ah, its so good to remember childhood memories like this ;-). STRAWBERRY MILK

1 handful strawberries
1-2tbsp sugar
150-250ml milk
a pastry (I love cinnamon swirl!!)

1. Wash the strawberries and cut them into pieces.

2. Cover the strawberries with sugar and mash them with the fork.

3. Pour milk over the strawberries and that’s it! Enjoy

Rasa xoxo

Seven of our favourite projects :-)

By Rasa Pelham on June 6, 2014 in Projects, Updates

Today we are celebrating Friendly Nettle Projects! Yey! I can’t believe it has been a year since it has been launched ;). Here are my (and your) favourites:

1. TRIANGLE CROCHETED PILLOW was one of the first things I crocheted when I came back to crocheting all together after such a long time! I came up with such an easy and fun triangle pattern (it became really popular) that I also used for crocheted item number 2:

2. TRIANGLE CROCHETED INFINITY SCARF

3. A CAT PILLOW was one of the first projects added to the projects department! I must say this has been quite a practical and pretty pillow to make ;-).

4. COSMETIC BAG because we all one of those ;-)

5. APRON was the first item stitched on my beloved, super handsome and vintage Viceroy sewing machine! Hopefully I will share it’s beauty with you very soon.6. KNITTED LOAFERS, aren’t they just cute!7. CABLE SWEATER is my first knitter sweater ever!Have a lovely weekend and try one of the projects out!

Rasa xoxo

Savoury tea cakes

By Rasa Pelham on June 3, 2014 in Lunch or Dinner, Savoury Delights

Sometimes, don’t you want savoury food looking as pretty as cakes? Well, here is your solution making sandwich cake like ;-).

SAVOURY TEA CAKES

sliced bread (I used German style rye bread)
your favourite sandwich filler (I chose simple egg mayo)
edible flowers such as pansies or chive flowers

1. Using cookie cutter cut out even circles out of the sliced bread

2. Prepare the sandwich filler you like 3. To assemble the cake just spread the sandwich filler on each bread circle and stack it up4. Decorate the cake with edible flower

Enjoy!

Rasa xoxo

Things I look forward to in June

By Rasa Pelham on May 31, 2014 in Updates

Finally, Summer is here!! Even if it doesn’t feel it like that here is what I am looking forward in June ;-)

1.BBQ. Never experienced that many in my lifetime, however Joni loves it so much. I am hoping to get better in marinating the meat ready for BBQ :).2. FINISH WEDDING PREPARATION. I mentioned previously that I was looking forward to doing a lot of DIY around wedding, but what I realised later is that the wedding preparation is not all about that. A lot of it are logistics unfortunately :-(. Here is a sneak peak of our wedding. Can you guess what’s the theme? 3. SUMMER! I guess it doesn’t get any hotter in London, but I still have hopes ;-).4. MOVING TO THE NEW PLACE. Well… I am not moving in completely this month, but I will get to move few stuff! Exciting :).

Supper happy June!

Rasa x

Painting terracotta pots

By Rasa Pelham on May 29, 2014 in Home-sweet-home, Upcycle

I don’t know about you, but I really like having variety when it comes to plant pots. I recently have found few terracotta pots in my front garden, so I thought I should paint them since I already had one naked terracotta pot ;-).

All I did was paint the pot with the interior paint (I mixed ivory colour with black to get this lovely grey). Let it dry between each colour (1-2). I lightly brushed the dry paint with sand paper to get the vintage effect (3). Finally, I have sealed the paint with PVA (4): that is 5 parts water and 1 part PVA.

I hope you enjoyed this little upcycling technique :-)

Rasa x

Relaxed bank holiday weekend breakfast

By Rasa Pelham on May 26, 2014 in Break-the-fast

What’s amazing about bank holiday weekends is that you don’t have to worry about running out of time and can eat breakfast instead of lunch. And speaking of breakfast instead of lunch (aka brunch), I like making good ones! The cereal just doesn’t do in this case…

BACON AVOCADO WAFFLE SANDWICHES

(for the waffles)

1 large egg
120ml milk
2 tbsp yogurt
95g plain flour
1tsp salt
1tsp mustard powder (Joni would so approve this!)
1tsp sugar
40g butter, melted
20g cheddar cheese, shredded

(for the sandwich)

2tbsp mayonnaise
2 avocado, sliced
2 tomatoes, sliced (or if you want, you can try little tomberries!!)
6 bacon rashers, crisped in oven or on the grill

1. To make cheesy waffle batter whisk eggs, milk and yogurt together.

2. Add the rest of the waffle ingredients into the waffle batter and mix well.

3. I made my waffles in a waffle iron on top of the stove, but if you are using a machine then you should cook according to your waffle machine instructions.

4. Assemble your waffle sandwich by spreading some mayonnaise on top and layering it with sliced avocado, bacon and tomato. Top it with another waffle.

Enjoy your bank holiday Monday!

Rasa xoxo

Make your own ribbon flower brooch

By Rasa Pelham on May 23, 2014 in Projects, Sewing

Sometimes it’s just nice to put something colourful to liven up an outfit! I like doing that with the playful necklace or a brooch. I find this ribbon flower brooch works really well. Click here to see how I made it. Enjoy your weekend :-)

Rasa xoxo

My hen do!

By Rasa Pelham on May 20, 2014 in Blog, Updates

Last weekend I have been super surprised (or more shocked), because I have been kidnapped (well, I had a different kind of weekend in my mind planned ) by my friends for my hen do… but don’t think it wasn’t fun! Even though I have been threatened to be thrown into cold pool of baked beens (I wonder if that exist) if I don’t complete my challenge, I had a great time and I am super thankful to my friends for this!

Here are few things I had to do: give a friend piggy back (I chose Evangeline, because she is the lightest)!

I had to take selfies with lots of type strangers such as with another Joni, Someone new or Someone old :D.This one supposed to be a picture with man in uniform. Chef’s uniform is my favourite!

Picture with the married couple (was so difficult to find a married couple in Leicester Square!). I had to ask their advice ;-).Spelled JONI using bodies, can you see it?Ok, this one need a lot of explanation! I had to act out a scene from my favourite movie. That is UNTOUCHABLE (INTOUCHSBLES in french) and here I am starring Driss trying to lift Philippe (Handicap man)/Vicki!The last one! And I hope we will still be able to be friends after this… As part of the challenge I had to fit in the whole piece of cake into my mouth.

I did like the cake however… orange almond sponge with raspberry and cream filling, Yum! Will try to make something like this some day ;-)

Thanks again to all my friends!

Rasa xoxo

Goat’s milk and roasted rhubarb ice cream

By Rasa Pelham on May 19, 2014 in Sweet Treats

All I could do today is eat the ice cream: hot days are finally here!! I love to experiment with flavours, so I thought goat’s milk and rhubarb will go well. I have seen goat’s milk and chocolate ice-cream before (did not taste it as I don’t like the chocolate ice-cream) and I really liked the idea of using goat’s milk to make the ice-cream. After making this twice, I think I reached the perfection!

GOAT MILK AND RHUBARB ICE CREAM

3-5 rhubarb stalks (chopped) + 35g sugar+ 1/2 lemon juice
2 egg yolks
100g sugar
250ml goat’s milk
125g goat’s yogurt

1. Roast rhubarb with sugar and lemon juice in 200C oven for 20-30min.

2. Meanwhile make the cream by whisking the eggs with sugar. Heat the milk in the saucepan (do not let it reach the boiling point) and pour it over egg yolks.Mix the egg milk well and pour it back to the saucepan. Cook it on the small heat (just in case as it is very important not to get it boiled) and mix continuously until it becomes thick (about 10 min). At this stage it is best to cool the mixture down by placing the pot in the cold water as when you get the right consistency it is best not to overcook it.

3. Puree roasted rhubarb and combine it together with yogurt and egg cream.

4. Pour the mixture into the shallow container and put it into freezer. Every hour or so scrape off the sides of the container and fluff the ice-cream with the fork. Repeat this 3-5times and after that you can let it stay in the freezer until it is completely frozen or the time when you want to have a cool sweet treat.

Enjoy the sunshine ;-)

Rasa x

My London home tour: could be yours too!

By Rasa Pelham on May 16, 2014 in Love London, Updates

You might be wondering why I have decided to give you my home tour? Actually, there are two reasons: 1. I have finished renovating my house!!! Yey! (I mean insulating the walls, which was quite a big boring job). 2. Me and Joni have decided to move to Bedford after we get married (because Joni has to finish his PhD in Cranfield), so this is your only chance to see the overall result of my house after years of crafting here.

Another thing I wanted to mention that after I moved out, THIS PLACE IS UP FOR RENT!!! If you are interested, do give me a shout on rasa@friendlynettle.com. Alternatively check out Airbnb if it’s the short stay you are interested.

The house is in North London and comes with very private little garden (Loved doing my gardening experiments here).

Strawberries… Hmmm :-d

Next is Kitchen, this is where all the cakes get baked (small, but practical).

Stairway up…

I love putting little artworks around the house. This one is my favourite, sketched by Vicki!

Rasa xoxo

Earl Grey cake with Elderflower buttercream

By Rasa Pelham on May 13, 2014 in Sweet Treats

When someone, who is Tottenham Hotspurs fan, have visited me yesterday to redeem their gift token, I have decided to be experimental and try something really new. Earl Grey and Elderflower have popped into my head as both flavours are fragrant and delicate (well… maybe both fragrant not in the same way, but still worth to try I thought).So this is how I made it… EARL GREY CAKE WITH ELDERFLOWER BUTTERCREAM

(for the cake)

340g caster sugar
16 Earl Grey tea bags (removed from the bags)
8 eggs
3 tbsp. olive oil
4 tbsp buttermilk
2 tsp vanilla extract
250g plain flour
2 tsp baking powder
1 tsp salt

(for the buttercream)

230g unsalted butter, softened
500g icing sugar
4tbsp elderflower cordial

1. Preheat oven to 180C. Line thee round sandwich tins (I used spring form tins) with baking paper.

2. In a large bowl beat the eggs, then add sugar, tea leaves (from the tea bags), oil, buttermilk and vanilla extract. Mix well!

3. Sift together flour, baking powder and salt. Slowly add to the liquid ingredients. Mix until well combined.

4. Pour mixture into prepared pans and tilt pan to distribute the mixture evenly.

5. Bake for 12-15 minutes. Check at 12 minutes. Cake is done when it springs back when pressed with fingers.

6. Meanwhile make the buttercream by creaming the butter with icing sugar. Add elderflower cordial gradually by constantly mixing the cream.

7. Turn cake out and let cool completely. 8. Layer the cake with the butter cream in between. Cover the cake with buttercream and lightly brush it over the sides as well.

9. Decorate the cake with thyme or edible flowers like rose or pansies. This is completely optional, but it is worth the look you get from it. Enjoy!

Rasa xoxo

Apple & Rhubarb Elderflower cordial

By Rasa Pelham on May 10, 2014 in Blog, Drinks

In case you did not noticed (did not use my advice to go and enjoy outdoors): the elderflowers are out!!! So I could not wait but make my first cordial batch! This time I did it with the twist, I added apple and rhubarb :-). APPLE & RHUBARB ELDERFLOWER CORDIAL

20 heads freshly picked elderflowers
1.30kg sugar
1l water
1 Bramley apple (or something similar), sliced
3 rhubarb stalks, chopped
60g lemon salt or citric acid (absolutely essential)

1. Place the flowers, sliced apples and rhubarb in the large bowl or saucepan.

2. In separate, large, heavy-bottomed pan, heat the sugar and water until it boils and then allow to boil for about 5 minutes to form a thin syrup.

3.When the syrup is ready, remove from the heat and allow to cool to room temperature before pouring over the flowers. Add citric acid, cover and leave for at least 24 hours before straining.

4. Sterilise your jars by heating them in 180C oven for 5 minutes. Pour strained cordal into the jars. This should keep for up to a year.Enjoy! Summer is coming soon ;-)

Rasa xoxo

Creations out of the meadow

By Rasa Pelham on May 8, 2014 in Blog, Outdoors

I love spending time in nature! Last weekend Joni took me to a lovely meadow in Cranfield and I could not help myself, but make some flower garlands. From my childhood I have learned to make dandelion head garland wreaths, but I suppose you can apply the same technique to any other flowers. This is how you could make your dandelion garland: 1. place a dandelion on the garland end (start the garland by placing the dandelion on the other dandelion and following the same steps). 2-3. wrap the stalk of the dandelion backwards around the garland. 4. join the leftover dandelion stalk with the rest of the garland.

Joni had another technique for flower garland making, which looked more like a chain.

He made a hole in each daisy stalk and pulled another daisy stalk though it.

Enjoy the outdoors ;-)

Rasa

Creative gifts: animal face cards

By Rasa Pelham on May 6, 2014 in Blog, Gift Giving, Paper Crafts

So, my dear friend Suzanne had her baby shower this weekend and I was’t able to come :-(. Seems like I missed a lot!

In times like this I try to make up by making handmade gifts (well… almost). This time I made a lion face card to accompany this little outfit that really fits South African theme (Suzanne’s motherland). Here is how I made it:

1. I folded a card in half and drew lion’s face on one side using a pencil.

2. when I was happy with the drawing I used some graphic colour pens to add some colour.

3. I used black felt pen to draw round the edges

4. I used a hole-punch to make some holes for the animal “fur”. Cut in behind the fold to make more holes on the folded side. If I did this again, I would probably hole punch all around the back card instead of the holes on the top card.

5. Cut equal length yarn pieces and start attaching them through the punched holes.

6. Once the “fur” is attached, the only thing is left is to write the best wishes ;-)

When it comes to gift wrapping, I like to sometimes to keep it simple. Here I used some tissue paper and colourful washi tape to decorate.

Enjoy your week, it’s only short ;-)

Rasa

Make your own spring/summer dress

By Rasa Pelham on May 3, 2014 in Blog, Projects, Sewing

Recently I have been busy making this spring/dress that I fell in love with almost instantly! It’s perfect for my walks around the Lea valley park. Can be worn with cardigan when it is chilly and accessorised as you wish.