Friendly Nettle
Friendly Nettle is a community site for crafters of all sorts offering free project ideas, patterns for knitting, sewing and crocheting.
A trip to Beaulieu sounds a little bit like a trip to Bel Air (from Fresh Prince). Except this British seaside town looks completely different and is much more beautiful than the tropical beach (at least in my opinion).
I had an amazing opportunity to visit Beaulieu during this long Easter weekend. Did you know that the wild ponies run around free there? Sounds magical already, doesn’t it?
Ok, ok, maybe I wish it was warmer there, but still worth the visit ;-)
Have a lovely week ;-)
Rasa
If you did paint a lot of eggs for Easter like I did, then this snack is perfect to use up all those unwanted boiled eggs. This is big thing in Lithuania and it comes with many type of fillings. I like the ones with sprats (little fish that comes in the tins packed with sunflower oil). These are the simplest of all! If you can’t find sprats, then skippers will be as nice ;-).
DEVILLED EGGS WITH SPRATS
1. De-shell the eggs carefully. Cut the eggs in half and remove the egg yolks.
2. Crumble the egg yolks and mix it together with fish, it’s oil and mayonnaise. Add salt and pepper to taste.
3. Pipe the filling onto the egg halves.
4. Decorate the eggs with the cucumber slices.
Enjoy and Happy Easter!
Rasa xoxo
I don’t often share my errors, but today I thought I will. I admit it happens too often when the craft project I am working on does not turn out how I would like to. Sometimes it’s about forgiving yourself and learning how to use those errors to your advantage.
This year I have decided to go all natural when dying my Easter eggs. I suppose to have loads of experiences with this as Lithuanian Easter traditions are all about dying eggs (we don’t eat that many chocolate eggs). So I decided to go with batic technique. I applied molten bees wax on the areas that I wanted to stay un-dyed. This was really tricky as I used paint brushes (when I was little we used to use cotton buds, so I thought the application would be smoother with the brush. Oh I have been so wrong!). I chose duck eggs as I could not find white shelled chicken eggs in the shop. I boiled the eggs with coffee grinds for 10 min to get the brown colour (I somehow feel that the onion shell gives better colour from my previous experiences).
So here we go, the results were horrific in my opinion. The dyes did not stick well at all and completely ignored the wax I applied. The wax just melted off :-(. When I removed the eggs from the pot I could easily rub the colours off. So I tried to do it nicely and still make them pretty… no luck :-(.
Let’s put this way. We had dyed amazing Easter eggs in the past using this technique. And although I did everything exactly as before here is what I would do to make it better next time I get to dye Easter eggs again:
Maybe you have better suggestions? Please let us know ;-).
Happy Easter everyone!
Rasa :-)
Since I have learned how to tat, I have been really enjoying making lacy jewellery (thanks to CRAFTSY tatting course I took)! This simple tatted bead necklace project may not make the most delicate tatted piece, but it is still pretty and really good starting point for beginners ;-).
Enjoy ;-)
Rasa xoxo
I came across this recipe in GoodFood mag many years ago, when one of my flatmates had a subscription for this yummy magazine (good old days!). I absolutely loved it and wanted to make more, but I could not, because I moved out and lost that recipe :-(. Luckily I found it again! So I made mini cheesecakes, they were super cute for the party ;-).
I must warn you that these cheesecakes might not be to everyone’s taste! My friends actually commented that this is not my best sweet creation. Well… It taste quite rich and it is really sweet so I suppose some people might find it too much… Why do I think so? Because I love it as much as before when I tasted it for the first time. Your choice ;-).
BANANA & PEANUT BUTTER MINI CHEESECAKES
(adapted from BBCGoodFood)
1. Several hours before, place 2 bananas in the freezer until the skins go black, then remove and defrost. You’ll be left with really soft bananas. Peel, then mash well and set aside.
2. Mix the butter and biscuits together, then press into 10 small ramekins.
3. Whip the cream until it just holds its shape. In a separate bowl, beat the sugar, soft cheese and vanilla together until completely combined. In another bowl, beat the peanut butter to loosen it.
4. Fold the cheese mixture into the peanut butter, then tip in the mashed banana and gently fold in the cream. Spread the mix over the biscuit base and smooth the top.
5. Freeze for several hours or preferably overnight. To serve, leave the cake in the fridge for 20 mins. Slice the remaining banana and use to decorate the cheesecake. Optionally you can sprinkle some chocolate flakes on top.
Enjoy!
Rasa xoxo
Hey, do you remember this knitted bird decoration? I have been digging out some decorations for Easter and this is what I came across. This little birdie never goes out of fashion ;-).
The reason why I called it a “Pigeon” is because my friend Anna thought that the colours resembles it quite well! What do you think? Pigeons might not have a good reputation, they still look cute if you think about it.
To knit your own “Pigeon” go here!
Happy knitting!
Rasa xoxo
When it comes to Easter feast with friends, first thing comes to my mind is some sort of roast. I think this is the best way to use up all the leftover preserves such as apple sauce or pickled beets for sides . That is if you are lucky enough to have any leftovers from last Autumn ;-).
This weekend we tried to roast a gammon. I was terrified at first as I have never dealt with such a big piece of meat. Luckily the recipe that we found on BBC Good Food website had really good reviews so we just went with that. Gammon pre-cooked in cola and roasted with honey and mustard glaze tasted amazing!
Unfortunately we did not have any leftover preserves. I made quick Lithuanian white salad instead! My favourite festive salad in fact ;-).
LITHUANIAN WHITE SALAD
1. Dice all the ingredients and place them in the large bowl.
2. Mix everything with mayonnaise, season and decorate with fresh herbs.
Enjoy!
Rasa xoxo
Anybody who knows Selvedge magazine will be excited that there is Selvedge Spring Fair on King’s road this weekend. I had a little preview, looking good! :-)
Lovely embellished fabrics from Gallery 196 and Jenpatola that came all the from India.
Love the idea of knitted jewellery designed by a textile designer Amy Lawrence.
I am intrigued by the style of Minus Sun crocheted creations!
Have a lovely weekend!
Rasa xoxo
English muffins are great for breakfast, especially when making Eggs Benedict! And it’s easy to bake them too… well, actually you almost fry them in the pan. So basically you don’t even need an oven!
Today I have decided to make a healthier version of Eggs Florentine (its like Eggs Benedict but with spinach). Therefore I experimented and made English muffins wholemeal. I am pretty pleased with the results! Made little batch just because I wasn’t sure how it will turn out. do double or triple the amounts, because the recipe bellow only makes 3 English muffins.
WHOLEMEAL ENGLISH MUFFINS
1. Mix all the ingredients together in a bowl to form a sticky dough.
2.Turn the dough out on to a clean work surface. Kneed for 10min until smooth.
3. Shape the dough into the round , coat with a little extra oil and place in the clean bowl to rise for about an hour.
4. Deflate the dough by pressing it all over and divide it into three rounds.
5. Let the dough rise for another half and hour.
6. Preheat heavy pan (cast iron one would be perfect) and lay the muffins inside.
7. “Fry” the muffins dry and turn them over gently time to time. This process takes about 10 min. Initially the muffins might be sticking together, but that should be more hand-able ones the muffins gain the crust.
The muffins then can be toasted, buttered and served with the eggs. In my case scenario I toped it with weltered spinach (remember? low-fat Eggs Florentine?).
Pouched eggs of course…
and Hollandaise sauce. Although that is rich in fats I hear you say. Luckily I have recently discovered no butter Hollandaise sauce which taste as nice!
HOLLANDAISE SAUCE
1. Put all the ingredients in heatproof bowl over a pan of simmering water.
2. Whisk for 5 min or until the sauce thickens to mayonnaise consistency. Remove from the heat as soon as it is done.
Enjoy!
Rasa xoxo
April is tomorrow! Another month of spring ;-). Here are few things I look forward to this month:
1. GARDENING! Every year I take time to plan what I am going to plant or sow in my little urban garden. I absolutely love doing that! However through four years of gardening I made plenty mistakes. My common failure is that I often plant the plants too close to each other. Hopefully this year is going to be different and everything will grow in harmony ;-). Just for fun, here is how my garden looked like 4 years ago (trust me, it turned into jungle soon after).
2. EASTER, it’s time with friends and family! Really looking forward to that. Hmm… should I paint the eggs or should I eat a lot of chocolate ones? I really like these Easter eggs that are simple and really pretty. I found them on the Joy Ever After blog that I absolutely love!
3. WARM AND SUNNY DAYS. I know, I know we had some of those already, but more of spring-like weather would be a bonus ;-). I am looking forward to wearing my spring wardrobe. Need to make those dresses very soon!
4. MARRIAGE PREPARATION COURSE. We went to part 1 already and both of us are looking forward to part 2. Really recommended for couples that are engaged or not engaged!
Have a lovely week :-)
Rasa xoxo
Today I had a chance to pop in to The Edible Garden Show! Luckily it is just round the corner :-). Sometimes it’s so convenient to live in London. This event has really inspired me, not to mentioned that I have accidentally bumped into His Majesty Prince Charles!
So, I have been inspired to start seedings now (bought plenty of seed packs while there) or I will have to buy ready plants very soon. I also got inspired to help bees by creating this bee hotel!
I also participated in degradable pot making DIY organised by Garden Organic charity. I have posted a tutorial on how to make degradable pots using empty toilet paper rolls earlier this year. Using newspaper instead is an alternative.
Just follow there simple steps: 1. have compost, seed, newspaper and small bottle ready. 2. Fold the newspaper piece 1inch in and place the bottle on top. 3. wrap the newspaper piece around the bottle. 4. Fold in the bottom and press it against the flat surface such as table. 5. remove the bottle and your pot is ready! 6. pour the compost into the pot, then place the seed and then cover with a little bit more compost.
From now on urban herbs is my favourite herb supplier! They even had chocolate mint plant… whats not to like about that?
Feniton Foods has inspired me to grow edible flowers in my garden! Huge potential here, don’t you think?
Although marigolds are not suitable for baking (perfect for salads however), I went completely crazy about them when I was buying the seeds. The good place to go is the edible flower shop ;-).
If you would like to visit The Edible Garden Show, you are not too late as it ends by the end of this weekend. Go here for details.
Rasa xoxo
I have recently been searching for a perfect sponge cake base for our wedding torte. Although there are many to still try out, here is one I really liked: almond Victoria sponge. I particularly like the added almonds! I have decided to go with cream cheese frosting as that would last much longer then whipped cream and it tastes better too. I also opted for fresh fruit layer (in this case strawberries) instead of jam. Yum! try it for yourself ;-).
ALMOND VICTORIA SPONGE CAKE
(for the frosting)
1. Cream butter with sugar until its pail in colour.
2. Gradually add eggs and mix the dough well.
3. Add the rest of the ingredients and combine everything well.
4. Divide he cake mixture into two prepared cake tins and bake them in 180C preheated oven.
6. Meanwhile make the frosting by combining all the ingredients into smooth creamy paste.
7. When the sponge cakes are cooled, spread some cream cheese frosting on one of them and cover it with fresh berries. Place another cake on top and repeat the same again (if you want, I did slightly different for decorational purposes). Dust the top with icing sugar for an extra umf factor ;-)
Enjoy!
Rasa xoxo
If I had to name anything I would love to name a boat… just because they are most fun and often sound silly. I often go for a walk by river Lea and love spotting new boat names. “Buzzy Lizzy” and “Stardust” are my favourite right now. How would you name yours if you owned a boat?
Have an amazing week ahead!
Rasa oxo
Today I am going to talk about eggs Benedict. I mentioned couple of times before that this is my ultimate weekend breakfast. The only reason why I don’t do it as often, because it is so involved and often requires a team work. Luckily today Joni is visiting me so making this type of breakfast was a goal easier to achieve.
But don’t get put off by the work, it’s totally worth the effort! Here I have broken down the process in steps.
1. First we start with the toasted slice of bread. Traditionally it’s served with toasted English muffin, but today I thought I would serve it with something wholemeal. If English muffin is still your preference then you should definitely try baking it yourself. It’s simpler than you think! I usually use the English muffin recipe from River Cottage Bread Handbook.
2. Second item is crisp bacon, but it can be roasted ham as well. The other things you can can add instead of bacon is either smoked salmon (eggs Royale) or wilted spinach (eggs Florentine) or both!
3. Next you place poached eggs on top. There are many methods of poaching eggs such as doing it in a shallow pan and using a bit of vinegar or swirling the water while pouring egg into water. It’s important to find the method that suits you best and don’t put the egg in boiling water as that will explode the egg.
4. Next is Hollandaise sauce. This taste best when it’s freshly made! here is a quick recipe for it:
HOLLANDAISE SAUCE
1. In the bowl over boiling water whisk the egg yolks with some lemon juice until it is pale in colour.
2. Gradually add melted butted while whisking. Remove the bowl from the heat as soon as the sauce gains the consistency of mayonnaise.
3. Add salt and pepper to taste.
You can top the eggs Benedict with herbs such as dill, parsley or chives.
Enjoy your weekend brunch!
Rasa xoxo
Today I have been making chocolate spoons! Why? Because the Mums and Daughter’s tea party is on and it’s chocolate themed! Ahh…. and I love chocolate!
I know I know, these chocolate spoons are not a brand new idea. this has been phenomenal for quite a while and now it is just classic. But these are still a really good idea for a party!
Most importantly its easy and fun to make and it can work as just a party sweat treat or a hot chocolate drink.
All you need to do is melt the chocolate which can be dark or milk or white hot chocolate. Then just dip the spoons and decorate them with drizzles, sprinkles or even marshmallows. The possibilities are endless!
Enjoy the sweetness ;-)
Rasa xoxo