Sunday, July 29, 2012
I first ate this salad at a friends place and because it was sooo delicious, asked for the recipe. When I found out it was vegan I was quite surprised because it was so creamy it tasted like it had dairy in it for sure. Since then we've made it a few times, once substituting the sweet potato for pumpkin and on another occasion using a bit of both. It's especially good if the sweet potato is roasted until it is nice and caramelised, and the hazelnuts are well toasted. Don't be tempted to leave out the ginger, it pulls it all together.
Ingredients (serves 4-6)
4 small or 3 medium sweet potatoes, cut into chunks
2 sticks celery, chopped
3 spring onions, chopped
1/2 cup hazelnuts
1 green capsicum, chopped
1/2 walnut-sized piece ginger, chopped finely
For the dressing
100g silken tofu
2 tsp olive oil
2 tsp cider vinegar
1 tbsp lemon juice
1 tbsp tamari
1 tsp grain mustard
Roast the sweet potato and/or pumpkin with at 220C with a little olive oil until just starting to go brown around the edges. This will take about 30 mins depending on the size of your chunks. Set aside until cool.
In a separate pan or tray in the oven, toast the hazelnuts. Keep an eye on them, don't let them burn, but you do want some nice toasty colour and flavour going on. When they have cooled a bit, chop or crush them into pieces. I like a mix of bigger and smaller bits.
While the potato and hazelnuts are in the oven put all the dressing ingredients into a food processor or blender and blend until smooth and emulsified.
Mix the cooled potato/pumpkin with the rest of the salad ingredients in a big bowl and gently mix through the dressing. Adjust the seasoning if necessary.
Saturday, July 28, 2012
Citychicks. Aren't they handsome? They have been busy digging around in the run for worms, demolishing all our scraps and bock-bocking happily. And the best part.....
....they just started laying :)
Thursday, July 19, 2012
|Alittle fuzzy but hopefully you can see the lining|
I used Simplicity 2444 after seeing so many lovely versions in blogland here, here and here. Because the fabric was pricey, well by my standards anyway seeing as I get most of my fabric in the op-shop, I decided to make a muslin using a vintage sheet. I'm glad I did. Pattern sizing confuses the hell out of me.
I cut out an 8 in the top, grading out to a 12 at the waist, and did my first FBA using a pivot method following this tutorial. This is a brilliant site with heaps of video tutorials and well worth a visit (did you notice that it is the exact same pattern that they use in the video!) I ended up taking an extra couple of cm out of the centre back and having to let the waist dart out a bit.
When I came to cut out my precious Eiffel tower fabric I carefully laid out all the pattern pieces..... and then proceeded to cut the bodice piece upside down. Bugger. Because I was originally planning a different dress I only had 2m fabric and there wasn't enough to cut a new piece so I ended up having to cut two pieces, match the pattern and join them. It's not perfect but not too noticeable when the dress is on. Lesson learned - with directional prints always check that your pieces are the right way up!! I also made the skirt pieces a little less full so that I had enough fabric by folding a wedge in from the waist.
great tutorial (I am pretty much indebted to the internet for the success of this dress) to line the bodice and then just sewed on the skirt lining to this. For my first attempt at lining a dress it worked pretty well, giving the light cotton fabric some body as well as making the dress super comfy to wear. Due to the lack of fashion fabric I also used the lining fabric to make the pockets. I'm not sure what sewing etiquette says about this but it seemed to work. I finished the back with an invisible zip which I am rather proud of because it's well, kind of invisible (why oh why did it take me so long to buy an invisible zipper foot?). The dress ended up being shorter than the pattern, because I had to s-q-u-e-e-z-e it out of the fabric, but I actually like the length.