Locked Out!!!!

Yesterday was a day that just didn't go right!

 

I turned up for an appointment a day early and then I managed to walk out my front door leaving the car & house keys sitting on the office desk!

 

No spare keys & my husband was 2 hours drive away! Did I mention this was right on pick up time so I had to run to kindy & school to get the kids!!!

 

It's amazing how ridiculous you feel when you can't get in your house! Luckily enough I managed to get a locksmith onto the job and got a spare set of keys at the same time.

 

So if you don't already have them,  go out and get a spare set of keys. It will save you a lot of hassle.

Rugby Bootees

I had a special order to make last week and it was a great source of inspiration!!

 

My rugby bootees are now available in my felt store.

 

I've been contemplating for quite a while whether to start selling the pattern for my Kiwi Gumboots and think it would be great to add in the Rugby Bootees too!

 

Have a great week & keep cosy!

Wedding Truffles

I thought I'd share a great recipe for truffles today.

 

I made over 100 of these for after our wedding ceremony so people could have a wee treat & a drink while we were getting our wedding photos done.

 

The best thing is you can make these in advance and pop them in the freezer until you need them!

 

Wedding truffles complete with edible glitter!

You will need:

3 packs oreo biscuits (roughly 450gm)

1 tub cream cheese (250gm)

1 pack Cadbury choc melts

 

1. Put all of the oreos & cream cheese into a blender and mix until combined.
2. Chill for 20 minutes.
3. Line a tray with baking paper.
4. Roll into teaspoon sized balls, place on baking tray & chill for 10 minutes.
5. Melt chocolate until smooth and coat balls in chocolate.
6. Chill until chocolate is set.

Now you can either eat your delicious truffles or store them for later!

 

P.S.

You can swap the oreos for mint slice biscuits to make minty truffles too!

Wedding

Well it's almost six months since the "big" day happened so I thought I'd share some pics & the best recipe for truffles ever!

We decided to have a really fun wedding...traditional just didn't suit us.

To start off my wedding car was an orange mustang (dream car!).

We rocked down the aisle to The Blues Brothers "Everybody Needs Somebody" and we were very lucky to have my uncle & a friend playing on electric guitars.

We picked our own vows and once these were done we gave our two children a pounamu necklace to include them in the ceremony.

We had an excellent night with great food...Pig on the spit, salmon, mussels, roast potatoes, salads & for dessert an ice cream bar!

It really was an awesome day and we wouldn't change a thing!

P.S.
Our excellent wedding photographer Chris Mathieson did an awesome job & Pixie Pocket made me an amazing dress!

Making something special!

I've been very busy over the weekend making a couple of extra presents for my lovely daughter who turns seven this week!

I recently had a trip to the Make Café and picked up some beautiful fabric which I thought would be perfect for some pretty skirts. (It was hard not to buy everything...they have such beautiful fabric!)

I managed to find an excellent tutorial here for a super cute & very easy skirt....complete with simple sizing measurement!

I bought a couple of plain t-shirts & appliqued a cut out of the skirt fabric and to complete the outfit I made matching button hair ties and got a pair matching tights!

I can't wait to see what the birthday girl thinks!

Pumpkin, Leek & Feta Puffs

Last night I made these delicious Pumpkin, Leek & Feta Puffs. I've had this recipe for years....I cut it out from a magazine and it is great in winter for something yummy that the kids will eat!

Makes: 20                                      Preparation: 15 minutes                             Cooking: 40 minutes

• 500g pumpkin, peeled & cut into cubes
• 2 tablespoons olive oil
• 60g butter
• 2 leeks, trimmed, washed & thinly sliced
• 2 garlic cloves, crushed
• 2 teaspoons ground coriander
• 200g feta, crumbled
• 1 pack flaky puff pastry sheets
• 1 egg, lightly beaten
• 1 tablespoon milk
• 1 tablespoon sesame seeds
• 1 tablespoon poppy seeds
• sweet chilli sauce or tomato chutney to serve

1. Preheat oven to hot, 200dc. Lightly grease 2 - 3 baking trays.
2. Toss pumpkin in a baking dish with oil. Cook for 15-20 minutes until tender. Set aside to cool.
3. Heat butter in a large frying pan on medium. Saute leek & garlic for 4-5 minutes until leek softens. Stir in coriander.
4. In a medium bowl, combine leek mixture with pumpkin & feta. Season to taste & allow to cool.
5. Cut each pastry sheet into 4 squares. Place two tablespoons of pumpkin mixture on one side of each square, leaving a 1cm border. Brush edges with combined egg & milk. Fold pastry over & press together to seal.
6. Brush with remaining egg & milk. Sprinkle with either sesame or poppy seeds.
7. Bake for 15-20 minutes or until golden & puffed. Serves puffs with sweet chilli sauce or chutney.
8. ENJOY!!!