Make you own baby bibs

These little numbers have been coming off the sewing machine at a rapid pace the last few weeks, and have made a nice addition to gifts for new bubs, baby showers, as well as being on hand in the nappy bag. So here is my first attempt at an online tutorial, though they are pretty foolproof (if they were not we wouldn't be having this conversation).

You will need:

• Patterned cotton fabric (about 20cm x 30cm pieces of two different but colour matched fabrics, washed dried and ironed)
• Plain flannelette (sized as above, one piece per bib)
• Bib template (you can draw you own, or I used the one available from New Idea, but I cut the tips of the straps 3mm wider all around and cut the neck about 3mm bigger also)

Cut out three even copies of the template: one from the flannelette, and one from each of the different fabrics (this is for a reversible bib, if you want just one fabric on the front do two layers of flannelette). If you want them to match up nicely, you could pin all the layers together and cut the template from there.

Sandwich the fabric together, with all edges aligned. If you are making the reversible bib place the two patterned fabrics on the top two layers with patterned faces towards each other top fabric face down, second layer face up).

Leaving a 5cm opening at the bottom of the bib, machine sew around them outer edge (about a 5mm seam allowance).

Turn the bib right way out by pulling it through the opening. You may like to snip around the inner seams on the curves at about 1cm intervals to prevent puckering. You might also poke a pencil end in to the bib ends to get them out completely. Once right way out, iron the bib and hand sew the opening closed.

To finish the bib, sew a small piece of velcro to each end of the neck straps (make sure the two pieces meet up)

Now you are finished! Easy as that.

The template I used fits a little baby, so you may like to enlarge the template so you get more use out of your bib, or so they will fit a bigger baby. I have also made some with oilcloth/ plastic coated cotton as the top layer so you can wipe it clean, and it worked just as well.

What do you think of the bibs, Ruby? 

Ummm....

I love them!

Sew busy of late!

Well, shock of all shocks, I have actually followed through on something. The last two weeks have been a blur of trips to Spotlight, catching up with family and friends, feeding the baby, and the soft purr of the sewing machine. I have been sewing up a storm at home, so much so that once I forgot to shower and served poor Aaron toast for dinner. I am reminded of the time in my life my Mum discovered quilting, and was so busily making her first quilt to show we ate cheese sandwiches for dinner for about a week. It has become strangely addictive, and I am loving the finished products I am starting to turn out. Don't get me wrong, I have had some severe learning curves to navigate, like the block I had to unpick 3 times and my first experience will bias binding (thank goodness for YouTube), but on the whole I am happy with what's been coming off the sewing bench.

My first project was a hand sewn one. These wee little felt Russian dolls are super cute, and relatively   easy to make, though a bit fiddley to cut some of the flowers out. I have given some as gifts, and plan to string some up to hang over Ruby's change table.

They are only very small, about 5cm, and I really enjoyed making them. I have also put a little bell inside a couple, like a little rattle and they are pretty sweet too.

With great thanks to April Rhodes, whose template and tutorial for these little beauties is available at Sew to Speak.

More of my sewing attempts to come!

xx

A meal of mussels

We are very blessed to live where we do. We have great access to lots of beautiful, fresh, local produce. I feel particularly lucky to be able to visit the local weekly farmers market in our town, Torquay, to source offerings from nearby farm, field and sea.

On our latest market mission we purchased some fresh mussels, from nearby Port Arlington. They were delicious, and so simple to cook up at home.

Ingredients:

• 1 kg fresh mussels in their shells
• 5-6 fresh tomatoes, diced
• 2 cloves garlic, diced/ crushed
• small onion/ shallot finely diced
• 1 tbsp tomato paste
• chopped fresh herbs (parsley, coriander or whatever flavours you prefer)
• 1-2 cups dry white wine
• 2 cup stock (I used chicken, but fish would no doubt be better)
• Crusty bread to serve

1. To prepare the mussels, place in the sink covered with water, discarding any open ones. Scrub any debris from the shells and de-beard the mussels (in other words, grab the hairy bit poking out of the shell and pull it off. I generally hold tight to the beard, and drag from one side of the shell to the other and it comes off without too much fuss).
2. Heat 2 tablespoons olive oil in a large saucepan (one with a lid) on the stove top. Add garlic and onion/ shallot (add some chilli to if you like a little kick) and cook until onion is softened.
3. Add tomatoes, and cook for 5 minutes or until starting to form a sauce.
4. Add stock, wine and tomato paste. Add more of each of these to get the broth tasting as you like it.
5. Season to taste with salt and pepper, and add the fresh herbs.
6. Add mussels (in their shells) and toss briefly through the sauce. Cover with the lid and steam for 3-5 minutes or until the shells have come open.
7. Transfer to large serving bowl, discarding any that haven't opened, sprinkle over a little extra fresh parsley and serve with hot, crusty bread.

Perfect with a little glass of dry white wine.

xx

Getting Crafty

With our wee Ruby now 6 weeks old and with all of us getting a little more sleep, I have started to find myself on the odd occasion with some free time during the day - a rare hour or two when Ruby is sleeping, the housework is completed or ignorable, and I am starting to grow restless. However, the unpredictable nature of our little cherub's sleeping patterns means I am never quite sure which of her snoozes will be 30 minute naps and which will be 3 hour slumbers. This means that baking is at times a risky venture, as I may have to leave it at any point to attend to our girl.   

And so, I have decided to explore my creative side. I am optimistic that I may have inherited some of my ultra-crafty mother's handiwork skills along with her old sewing machine, though how much is still to be seen. Thankfully she remains a phone call away for all my queries, be they craft, cooking or child related.

My last attempt at anything creative was pre-baby and was this cute owl mobile (pattern courtesy of Craft Schmaft). I had such fun making these little guys, and they now await Ruby above her cot in the nursery for when she graduates from the bassinet in our room in a few months time.

To be honest, I have never been very good at anything requiring more than one sitting, as I tend to lose interest once things are packed away. I have thus acquired a collection of half completed projects and unused tools ranging from jewellery making to mosaics all residing in a yet to be painted hat box. However, I am feeling the turning over of a new leaf and am hoping a few new tasks that I can pick up and put down may be a breath of fresh air for me, and with people having babies left, right and centre around me I have decided to try my hand at making some gifts.

While my love of food has not been forgotten, this space may be shared between these two endeavours from now on. Though lets just see if anything is blog-worthy before we get too far ahead of ourselves. Wish me luck!

xx



Homemade lemon cordial

My life has been full of blessings of late, the greatest of which is undoubtedly our tiny baby girl - Ruby Grace, born on March 30th. As I have adjusted to a life of less sleep, less freedom and having a little being who is totally dependant on me, I have felt both elated and overwhelmed. In a desperate bid to start feeling like my old self is not completely lost to this new stage of motherhood I headed to where I feel most like me - the kitchen. However with no idea of when my little cherub is likely to awaken, I decided to shoot with something simple.

This lemon cordial is a deliciously sweet and zesty, and keeps for ages in the fridge (though it doesn't last long in our house). This recipe comes from the Grow It! cooking workshops I attended last year run by our local Surf Coast Energy Group (SCEG).

I have halved their original recipe with the quantities below.

Lemon Cordial

• 2kg white sugar
• 1 litre water
• 30gm citric acid
• 30gm tartaric acid
• juice of 10 lemons
• zest of 3 lemons (wash well before zesting, can be soaked in apple cider vinegar if wax coated)

1. In a large saucepan, dissolve the sugar in the water over a high heat, stirring frequently. This will take a little while, but when it really gets to boil it will all of sudden turn clear again and then it is ready.
2. Add acids and stir well.
3. Remove from heat and allow to cool slightly before adding the zest and juice.
4. Allow to cool before transferring to clean bottles.

This quantity makes about 2 litres of cordial. Store in the fridge after opening. Delicious with soda water for a sparkling sweet treat.

xx

Cooking Class with George Birron, Sunnybrae Restaurant

As you may have noticed, I live for food. So you can imagine my joy when my husband gave me a cooking class for my birthday last year. Some women may take this the wrong way, but I know Aaron loves my cooking, and am sure his intention was for me to learn some new tricks to come home and tempt him with.
So, with the clock ticking down (quickly) on the arrival of our baby, I recruited my usual partner in crime for any cooking related caper, my mum - Jen, and off we headed to Sunnybrae Restaurant for the day.

I had not had the pleasure of going to Sunnybrae before, but I have heard it's superb reputation for fresh ingredients and long, lazy lunches. Situated about 45 minutes from Geelong, Sunnybrae is a lovely homestead just outside the quiet town of Birregurra. I couldn't help but be both jealous and inspired as we meandered up the driveway past the immense veggie patch and orchard.

We were greeted with a coffee and a smile from owner and head chef, George Birron, who would be our culinary guide for the day. As we chatted with the other attendants, we were 14 in all, we drank in the peaceful surroundings of the rural property, while awaiting George to return and discuss what we would be cooking for the day.
Based on seasonal produce, largely taken from their own property, the menu we would be cooking was as follows:

Farmhouse bread

Fresh garlic and sage cheese with radish and capers

Seared kingfish with taramasalata, cucumber and samphire

Lemon gnocchi with tomatoes and basil

Smoked paprika cured turkey

Tomatillo, eggplant and aptenia salsa

Apricot soufflé with nectarines and plums in a cardamon and honey liquer

And so the day unfolded as a combination of some observation and some participation, beginning with setting the bread to rise, making the cheese from scratch, curing the turkey before roasting it in the wood fired oven, and scouring the garden for some last minute ingredients. 

I was excited to experience some new ingredients (such as the samphire and aptenia - both edible varieties of the succulent, and tomatillo - an odd little morsel with a savoury flavour not too dissimilar to parmesan cheese), and new cooking techniques, like curing, cheese making and the soufflé.

 

  Clockwise from left: Tomatillos, bread making, collecting the ingredients for lunch, George and his never fail soufflé's, lunch begins

By about 1.30 all the talking and playing with food had made us restless and we sat down to lunch... which ended about 4pm.  

The food was beautiful. Great combinations of fresh ingredients cooked using a variety of techniques. 

The highlight for me, was the soufflé. George's fail safe recipe, that even allows for the oven door to be opened on occasion, was devine and paired beautifully with the stone fruits. 

I was also allowed a peek at the menu from the weekend before and it really looked incredible. I can't wait to bring Aaron back to share the Sunnybrae experience, though next time it will be to purely indulge in a leisurely lunch. 

This was a beautiful way to spend a day. Sunnybrae cooking classes run on Monday's. For more information see their blog http://sunnybraerestaurantandcookingschool.blogspot.com.au/ 

xx

Beer Can Chicken

I have been intrigued for some time about the phenomenon of 'beer can chicken'. I have not had a lot of experience with whole poultry and the idea that it can be cooked simply on the BBQ, with minimal fuss, was very appealing. I was chuffed to find this recipe in the February 2012 edition of 'delicious.' magazine, and it coincided perfectly with the in-laws coming for Sunday night dinner.

You need a barbecue with a hood for this one.

Ingredients:
1.8kg whole chicken
50gm butter, melted and cooled
1 tbs honey
1 tsp smoked paprika
3 garlic cloves
375m can Australian lager
1/2 lemon cut into wedges

• Preheat BBQ to medium-high.
• Rinse chicken under cold running water and pat dry with paper towel
• Combine butter, honey, paprika, and two thirds of the garlic in a bowl
• Pour a third of the beer from the can (reserve for drinking if you are so inclined) then push the lemon wedges and remaining garlic inside the can
• Place the beer can upright on the bench, then sit the chicken on top so that the can is inside the cavity. 
• Baste the chicken with the honey marinade and transfer to the barbecue. I stood it in a disposable foil tray so it would sit upright and not drip directly onto the BBQ.

• Close the lid and cook, basting occasionally, for one and half hours or until cooked through (juices  should run clear when thigh is pierced with a skewer). You may beed to rotate it around and adjust a bit too, depending on how and where it is browning the quickest.
• When cooked, remove from barbecue and allow to cool slightly before removing and discarding the can (it will be really hot)
• Rest the chicken under foil for 15 minutes, then cut into pieces and serve.

While I initially a little disturbed at the prospect of spending my afternoon violating a chicken, this was a really easy and very tasty dinner. The  meat was really succulent and juicy, and was teamed perfectly with roast potatoes, a green salad and a mustard dressing.

For mustard dressing, combine:

1 tbs wholegrain mustard

1 tbs lemon juice

1 tbs honey

2 cloves garlic, crushed

1 tbs sherry vinegar

1/3 cup whole egg mayonnaise

1/4 cup pure cream

Chicken and dressing recipe from delicious. magazine, February 2012