tag:blogger.com,1999:blog-9877926031425409952024-03-14T07:43:02.744+00:00THE SIX INCH SQUAREArt and random ramblings of ANGE LEE (aka AGNES the RED)Ange J Leehttp://www.blogger.com/profile/15191549006189250185noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-987792603142540995.post-3783088164190886202017-05-02T13:08:00.002+01:002017-05-02T13:08:39.658+01:00A QUICK REMINDERJust a quick post to remind you that I'm no longer posting on this blog and would dearly love it if you would now join me over on the new page here -<br />
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<a href="http://angejlee-studioforty.blogspot.co.uk/" target="_blank">STUDIOFORTY</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglPk_H1CAK2lvZr_WZZrzj7JH2X1h3gUhI6cLZR7MTrNW4RtMtfRPCHrY7aRtsHKmfCIJknMZbXP0GAlPxcLqNK6ko6OkY4U0Y8yfp16zS96cb_DVd6pAd_DG5QKUqB-SzTA2tEyO6N1mH/s1600/18011125_10210107450017671_1744971123076682658_n-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglPk_H1CAK2lvZr_WZZrzj7JH2X1h3gUhI6cLZR7MTrNW4RtMtfRPCHrY7aRtsHKmfCIJknMZbXP0GAlPxcLqNK6ko6OkY4U0Y8yfp16zS96cb_DVd6pAd_DG5QKUqB-SzTA2tEyO6N1mH/s320/18011125_10210107450017671_1744971123076682658_n-001.jpg" width="320" /></a></div>
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Currently all artwork and jewellery I'm making and selling is available via Facebook until I get my webshop up and running....so check our my page here<br />
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<a href="https://www.facebook.com/StudioForty.AngeJLee/" target="_blank">STUDIOFORTY ON FACEBOOK</a><br />
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and you can also follow me on Twitter<br />
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<a href="https://twitter.com/AngeJLee" target="_blank">ANGE J LEE on TWITTER</a><br />
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cheers and thanks so much for your company on here these past 10 years and some...<br />
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XXX ANGE XXX <br />
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<br />Ange J Leehttp://www.blogger.com/profile/15191549006189250185noreply@blogger.comtag:blogger.com,1999:blog-987792603142540995.post-24393977205613413452016-03-27T15:43:00.004+01:002017-05-02T13:09:14.949+01:00Time to bow out.....<!--[if !mso]>
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<span lang="en-GB" style="language: en-GB; mso-ansi-language: en-GB; mso-ligatures: none;">Been taking some time out to have a good think lately over my SixInchSquare Blog....so many frustrating and stressful issues relating to it over the the last year or so and I have now come to the decision with a heavy heart....that I am stopping blogging on here. No more posts - no tutorials recipes and random ramblings...I am done.</span></div>
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<span lang="en-GB" style="language: en-GB; mso-ansi-language: en-GB; mso-ligatures: none;">On top of technical issues that have recently prevented me using the blog and uploading images, I've suffered increasing amounts of spam, malicious and obscene comments and I'm seemingly spending copious amounts of my precious time reporting, moderating, blocking etc it's ludicrous! I have better things to do with my time than being slave to the laptop dealing with this.</span></div>
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<span lang="en-GB" style="language: en-GB; mso-ansi-language: en-GB; mso-ligatures: none;">BUT the main reason for my decision has been copyright infringement and theft of my tutorials and images which came to a head this week.</span></div>
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<span lang="en-GB" style="language: en-GB; mso-ansi-language: en-GB; mso-ligatures: none;">I've had the odd problem over the years with stuff being used without my permission. Pinterest have been very good in removing content I have reported, but some other websites have been less then keen to co-operate. Some you will have read about on my Facebook page...but one particular case I've not posted about happened last year involving a person stealing whole paper flower tutorials from my blog, then selling as a downloadable programmes on Etsy...YES, selling it!...my FREE tutorial, they stole, tampered with the images, cropped, tried to remove © marks and passed off as their own work...to sell for financial gain.....unbelievable! (well actually yes totally believable, it happens far too often nowadays grrrr :( ) Had it not been for a very nice person who happened across the Etsy shop while googling for craft tutorials, and then saw my own blog version and contacted me, I would have been completely unaware of what they had done. It's taken months of complaining and I finally found out last night that their shop has been closed. SUCCESS! YAY! Personally I do not think this is all my own doing....I have a feeling that other downloadables and artwork in their Etsy shop were probably stolen and others have also complained...maybe even threatened legal action. Whether this person realised the game was up and shut the shop themselves, or it was closed by Etsy intervening I don't know...I've had no recent communication off them...but all I'm concerned about is that it's gone, stopped...for now. </span></div>
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<span lang="en-GB" style="language: en-GB; mso-ansi-language: en-GB; mso-ligatures: none;">The problem now is I ask myself, has it stopped? when will the next person steal images?...why am I putting myself through all this? Not long after I made the first complaint about the stolen tutorial, I received an anonymous comment to my blog which simply said (quote) "your images are public domain...we can do what the hell we like with them. If you don't want other people to use them...then don't put them on your blog". Considering I hadn't made the incident public knowledge, I'm assuming the comment came from the very person (Etsy shop owner/image thief) I made the report about. I don't know, but it's a coincidence for sure...and for the record they are VERY wrong...the images are NOT there for them to do the 'hell they like' with them, they are there to help and inspire and are copyrighted, all rights reserved.....this is made VERY clear throughout the blog page....so to take the images then tamper with them to pass off as their own....then make money from them...IS NOT ACCEPTABLE! Sadly this kind of attitude is common and theft of images and artwork continues :(</span><br />
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<span lang="en-GB" style="language: en-GB; mso-ansi-language: en-GB; mso-ligatures: none;">I try to take efforts to protect my images, I add © marks, I embed copyright details and I also reduce the size of the images so that if anyone does copy and paste etc to their own files to reproduce, the images are small and of poor quality. It's probably the basic of protection but sadly those intent on stealing images will often be one step ahead and find their way around all this. I can only imagine that the downloadable items they were selling were of pretty bad quality which is equally annoying as I take great pains to produce quality clear and concise photographs and instructions and if any one connects this stolen, rehashed stuff back to me, my reputation is sullied.</span></div>
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<span lang="en-GB" style="language: en-GB; mso-ansi-language: en-GB; mso-ligatures: none;">I have had over 9 happy years blogging on the SixInchSquare..it has been a hobby, something fun to do outside of work time. I've enjoyed making up tutorials, sharing my crafting knowledge but it's darn hard work...it's doesn't come easily.....(those of you how do tutorials will fully well know this) and now what was once fun, is becoming stressful and all time consuming and ruined by some pretty mean people.... </span></div>
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<span lang="en-GB" style="language: en-GB; mso-ansi-language: en-GB; mso-ligatures: none;">each tutorial I have provided has meant HOURS and DAYS worth of work. It involves much preparation and planning in advance, each card or piece is then photographed and all motions construction of, and details documented at EVERY stage, hundreds of photos are taken...this part can take a good day or so to complete, THEN I have to upload those images, sort, choose best to use, edit, resize, copyright mark and put in order...then it's all uploaded to the blog along with any typed in instructions, all edited again, proof read and re-edited before finally publishing....it can take 3 days, even longer, to complete from planning stage to publishing the final article..... </span></div>
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<span lang="en-GB" style="language: en-GB; mso-ansi-language: en-GB; mso-ligatures: none;">ALL this is done in MY SPARE TIME.....AND FOR FREE. My blog is not a professional site...I am not a professional blogger...I get NO financial reward for all this. I do it for the fun and the reward that I'm sharing with crafters out there who acknowledge and appreciate my efforts.....but the theft of my tutorials and the images, hours of hard work all done from the goodness of my heart , now used for their financial gain is quite frankly soul destroying and frustrating...it sucks...big time :(</span></div>
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<span lang="en-GB" style="language: en-GB; mso-ansi-language: en-GB; mso-ligatures: none;">I am self employed, an artist and jeweller who has to put in many many hours to earn a living and I no longer cannot afford to spend precious time dealing with these people, dealing with reports, constantly monitoring this website, blocking, complaining etc....enough is enough :( </span></div>
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<span lang="en-GB" style="language: en-GB; mso-ansi-language: en-GB; mso-ligatures: none;">In order to preserve my sanity I have decided to stop doing the tutorials, and all content I believe to be at risk from further theft has now been removed from this blog...this sadly means all my tutorials and any posts on my artwork etc will no longer be visible and accessible to you. I will leave the food recipes and the info on the Big Shot Plus...and info on Tatty Button, but that will be it. My StudioForty blog will still be up and running as normal and all my Facebook pages are also still in operation...so if you wish to continue seeing any of my artwork, jewellery and so forth than please join me there.</span></div>
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<a href="https://www.facebook.com/StudioForty.AngeJLee/" target="_blank">facebook.com/StudioForty.AngeJLee</a></div>
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<a href="https://www.facebook.com/AngeLeeArtsandCrafts/" target="_blank">facebook.com/AngeLeeArtsandCrafts</a></div>
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<span lang="en-GB" style="language: en-GB; mso-ansi-language: en-GB; mso-ligatures: none;">I apologise to all my lovely blog followers, and those who have been awaiting new flower tutorials. Thank you all so much for your support...it's been 9 years of fun...but it's now time to say goodbye on here.</span></div>
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<span lang="en-GB" style="language: en-GB; mso-ansi-language: en-GB; mso-ligatures: none;">CHEERS, THANKS & TAKE CARE! </span></div>
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<span lang="en-GB" style="language: en-GB; mso-ansi-language: en-GB; mso-ligatures: none;"><b><span style="font-size: large;">xxx Ange xxx</span></b></span></div>
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Ange J Leehttp://www.blogger.com/profile/15191549006189250185noreply@blogger.comtag:blogger.com,1999:blog-987792603142540995.post-72148466732681190502015-08-21T16:17:00.002+01:002015-08-21T16:32:06.765+01:00Slurp slurp! Iced Chai Tea Latte<span style="color: #0b5394;">(firstly, apologies for lack of images in this word heavy post...I am currently having image loading issue and will add some as soon as possible...Ange x)</span><br />
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My first experience of Iced Tea Latte was surprisingly, for someone in the 40s, not that long ago...and I remember it well. I've never really been interested in milky drinks, let alone cold milky tea...from childhood I hated the taste of milk on it's own. Hated it on breakfast cereals...I actually eat cereals dry (yep I'm a bit weird like that) Milkshakes were fine if flavoured well, but milky tea...yuck! My tea was always hot, strong with the emphasis on the flavour of the tea leaves...and in some cases drunk black with no milk at all. I would drink an iced black tea....but a latte version? never really caught my fancy...<br />
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...so it was only a couple of years ago that I found myself wandering around one of our many local food fairs - there was music playing, lots to see and do, lots of food to sample, it was an unusually hot beautiful day...and I was feeling parched. My bottle of water I tend to carry around in my bag was long drained and I needed fluids....fast! I had the usual choice of going into a store and buying an overpriced bottle of water (errr no thank you!), or treating myself to a tipple from one of the food stalls. They had the usual number of 'brand' coffee shop stalls such as Costa and Starbucks, some bars selling alcoholic drinks and a lovely collection of independent coffee houses and bakeries...all offering beverages in an overwhelming choice of flavours and varieties. Alcohol was not really a fancy...a bit to early in the day for me and too hot, Starbucks and Costa a no from the start (I do not buy from Starbucks full stop - I have reasons many to do with UK tax evasion practices...but hey that's my choice, I know so many of you out there love them so that's fine, I accept that, but I personally will not give them my money). So, that left the independents....all I had to do was decide what to have.<br />
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Hot drinks didn't do it for me on such a hot day....smoothies milkshakes and all their cool icecreaminess were tempting but a tad boring on the flavour varieties available and I was after something cool refreshing, unusual and maybe a bit more grown up! An independent Birmingham bakery store came to my rescue!<br />
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I noticed at this stall a small selection of iced teas and lattes and although I've baulked at drinking this kind of thing in thepast, the flavours they offered were intriguing from mango with green tea to coconut, real vanilla, earlgreys and their 'special spiced'. Seeing my dilemma, a helpful member of their staff offered me a small sample of the 'special'. A wee dram was poured over a single ice cube in a tiny cup and handed over with an expectant smile...'it really is quite special' she said...<br />
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...I warned her I was not really into milky drinks but went for it and raised it to my lips....the first thing that hit me was the smell....my nostrils were filled with warming hints of cinnamon and clove...and other spices I couldn't quite place....and then on taste I was quite blown away...silky smooth creamy with a good tea flavour coming through...but the addition of the spices were amazing...it was like drinking liquid Christmas! The only thing that spoiled it for me was an slightly overpowering taste of ginger.....I'm actually quite sensitive and bit intolerant to ginger so it kind of took over all my taste buds in a not so pleasing way. Other than that it was really surprisingly<em> </em>tasty! I stated to think maybe I got this wrong after all....maybe latte are worthy of being hooked on!<br />
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"People say it's as good as...if not better, than a certain well known coffee shop drink" she said, discreetly gesturing towards that 'certain well known coffee shop' stall...the one with the weird green n white mermaid type wavy haired lady in their logo. "Chai inspired....but not quite Chai!" she went on...so I replied explaining that I'd never and will never buy from that 'certain well known coffee shop' so I didn't really know and couldn't compare...but this Bakery's one was certainly lovely (just maybe not the ginger bit). I coyly asked if she could tell me the spices used...I could identify some...but not all...but she happily (a bit too happily in my opinion) informed me it was a secret blend of theirs, not to be divulged. Such a shame...but understandable...it was worth a try. <br />
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To cut a long story shorter, I ended up purchasing one of their plain black tea iced latte which I found wonderfully refreshing, and quite delicious....but just couldn't get the spiced one out of my head...it had been a taste revelation to me and I was determined to go home, do a bit of internet research to find out the ingredients myself...and make my own...surely it would be quite easy to do. I suddenly realised there and then that I was hooked lined and sinkered....I not only liked iced tea latte....I rather LOVED iced tea latte....<br />
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Iced tea latte...where have you been all my life!<br />
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Yes, yes I know...all you Starbuck people out there thinking 'she's only JUST discovered tea latte?!!!!...that's sooooo last year!'<br />
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I know...I know....I'm a bit of a latte novice...I'm a bit late into the game...and I don't even like and drink coffee either....she said, currently now searching for the most palatable coffee laced frappe...gawd help you when I discover <em>that</em>...you'll never hear the last of it LOL!<br />
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anyhoos....back to the tea latte...<br />
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I found perhaps maybe TOO many recipes for Chai Tea Latte that I did get a little confused and bewildered....most claiming to be THE ONE they use for Starbucks...but nearly all with slight variations...and to be quite honest I have no clue what theirs tastes like, not really bothered either....I just wanted to get one to taste close to that bakery's one... and one that <em>I</em> like the flavour of.....and most importantly one with out the need for the ginger spice! I found plenty of the recipes using ready made chai tea bags, cutting out the need for using all the individual spices and I found some using premade shop bought concentrates but most of those were considered to be too sweet and I found some blogs and websites I read advised making the Chai concentrate from scratch so you can tailor the spices to suit the palate...plus control the sweetness with your own additions of sugars and/or honey. That certainly suited me and help in my need to remove the ginger.<br />
<br />
I found this little posting helpful on how to make your basic tea latte - <a href="http://www.samovartea.com/cool-sweetness-how-to-make-iced-tea-lattes/" target="_blank">www.samovartea.com</a> and then finally settled on taking inspiration from this blog recipe here from Ali on <a href="http://www.gimmesomeoven.com/" target="_blank">www.gimmesomeoven.com</a><br />
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...and then I did some tweaking of my own (as per usual).<br />
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I felt Ali's recipe the most suitable to try because it was one of the very few that includes Star Anise and Allspice...and now on reflection and having tasted my own drink I made I think I can honestly say it was possibly <em>these</em> two spices that made the bakery chai inspired latte so nice...the ones I couldn't quite place at the time...they certainly add that special something to it all.<br />
<br />
I also halved the recipe - Ali's recipe yields 4 cups (approx. 1000ml) of concentrate which was too much for me as I'm the only one drinking this stuff around here so it was halved and mine, with perhaps a little more reducing than was probably necessary, yielded a good 350ml...enough to fill one small plastic pop bottle that I then sealed and stored in the fridge. They advise it is stored a maximum 1 week so this is perfect for me to last just that and I can easily whip up another fresh batch in no time. <br />
<br />
I felt her recipe was perhaps too heavy on the cardamom (uses 12 pods) for my liking....I know Chai is predominantly all about the cardamom but you have to be careful with this spice as it can lend to be a little on the medicinal tasting side of things. I reduced my recipe to just 3 pods, and also reduced the peppercorns and cloves to 3 each too....this was just to try out the flavouring and I can tweak this again with a fresh batch...but found this perfectly fine and tasty at this level. I also removed the ginger...obviously for my personal intolerance reasons, but it's optional and would say if you don't have an issue with it, then add it for sure as I think that warm hit would lend and extra something to the drink.<br />
<br />
One last piece of advise is that you should ideally be using whole spices NOT ground powders as the powders are concentrated in themselves, vary greatly in quality and quantity and will upset the balance of the Chai mix. If you do need to use ground powdered spices then please refer to product label for amount substitutions. To sieve the whole spices you will need a normal metal or plastic sieve that will help remove the large spice pieces but still allow the vanilla seeds to pass through. <br />
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<div style="text-align: center;">
<u><span style="font-size: large;"><strong>CHAI TEA CONCENTRATE</strong></span></u></div>
<strong><u><span style="font-size: large;"></span></u></strong><br />
yields approx. 400ml of concentrate for use in iced and hot Chai Tea and Chai Tea Latte<br />
<br />
takes approx. 25-30 minutes prep and cooking time plus extra to cool before use.<br />
<br />
Stores for maximum 1 week in fridge<br />
<br />
For best results use whole spices....not really advisable to use dried ground blends due to concentration variations (refer to product labelling for amount substitutions)<br />
<br />
<strong><u>INGREDIENTS</u></strong><br />
<strong><u></u></strong><br />
<ul>
<li>3-6 whole crushed cardamom pods</li>
<li>3 whole black peppercorns</li>
<li>3 whole cloves</li>
<li>2 whole cinnamon sticks</li>
<li>1 whole allspice</li>
<li>1 star anise</li>
<li>2 inch piece of fresh ginger, roughly sliced</li>
<li>1 vanilla pod, split down the length (do not remove the seeds)</li>
<li>pinch of ground nutmeg</li>
<li>2 tbsp. brown sugar</li>
<li>2 cups (500ml) water</li>
<li>2 black leaf tea bags (I use Clipper fairtrade breakfast tea) </li>
</ul>
Keeping aside the tea bags, add all the remaining ingredients into a pan, bring to the boil over a medium heat, then reduce to low, cover with a lid and simmer for 15 minutes. Add tea bags, turn off the heat and allow to steep (brew) for a further 5 minutes. Squeeze out the teabags then strain off the spice pieces. Reserve the liquid and allow to cool at room temperature before storing in a sealed bottle or jar in the fridge (for up to one week).<br />
<br />
<strong><u>TO MAKE UP</u></strong><br />
<strong><u></u></strong><br />
ICED BLACK CHAI TEA - mix equal quantities of concentrate and water (or to taste) and serve in glass over ice. Add extra sugar or honey to taste if required.<br />
<br />
HOT BLACK CHAI TEA - mix equal quantities of concentrate and water in a pan, over heat bring to a boil, serve in a heatproof mug, add extra sugar or honey to taste if required.<br />
<br />
ICED CHAI TEA LATTE - mix equal quantities of concentrate and cold milk together, use a hand blender (or something like an Aerolatte hand whisk) for extra froth and silkiness. Serve in glass over ice. Add extra sugar or honey to taste if required.<br />
<br />
HOT CHAI TEA LATTE - mix equal quantities of concentrate and milk together in a pan, warm until hot, serve in a heatproof mug. Add extra sugar or honey to taste if required.<br />
<br />
<em><span style="font-size: large;"><strong>ENJOY!</strong></span></em><br />
<br />
PS - would just like to add that while brewing your concentrate you'll find the most amazing aromas filling your kitchen just reminding you of Christmas and spiced cookies or when you prep your apple pies for the oven...totally delicious!.....AND I kept the sieved the whole spices to dry out before consigning to the compost bin and it was just like keeping a little bowl of pot-pourri in the room. We had eaten a curry the night before and these spice aromas helped keep all the nasty niffs at bay...no need for incense sticks or chemical laden room freshener sprays.<br />
<br />
Also...what ever you do, do NOT throw out the vanilla pod once retrieved from the liquid....these precious spices are too costly to just throw away and can actually be reused for flavouring sugars. Just dry out, break into a couple of pieces and place in a sealed jar of sugar for bakery use. It will impregnate the sugar and help make delicate flavoured tasty sponges and cookies...just remove from the sugar as you weigh it out and put the pod bits back into the jar. Top up the empty jar or as sugar levels go down and the pods can be reuses time and time again for ages.<br />
<strong><u></u></strong><br />
<span style="font-size: large;">XXX Ange XXX</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: x-small;">Disclaimer - I am not affiliated with Starbucks, Costa or Clipper in any way, nor with the websites I have linked to and have not received any free products to advertise or use in this recipe. All ingredients are from my own store cupboards and can be purchased at any good food stores and online.</span>Ange J Leehttp://www.blogger.com/profile/15191549006189250185noreply@blogger.comtag:blogger.com,1999:blog-987792603142540995.post-60878479349518949262015-04-27T12:32:00.000+01:002015-04-27T12:42:31.966+01:00Rhubarb and Orange 'Pops' RECIPEWell, that time of year is upon us once more.....Rhubarb season!<br />
<br />
Yep, the time when you look out to your veg patch one morning to find a plant that looks like a cross between a Gunnera and a triffid...and you swear the day before it was just some tiny little buds barely emerging out of the soil....<br />
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that time when you realise there is only so much rhubarb you can freeze, preserve, can, pulp, juice...and make crumble with...and you start trawling the internet and Pinterest for new ways to cook with rhubarb...<br />
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<span style="color: #134f5c;">rhubarb and apple sponge cake</span></div>
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the time when people start gingerly asking you "Do you like Rhubarb?"...and you just KNOW that's the opening question leading up to the plea "PLEASE take some of my rhubarb....I have too much growing"...<br />
<br />
...and they then stop mid sentence when you give a wry smile and they then just <em>know </em>that you are part of the club already....<br />
<br />
you are a rhubarb grower!<br />
<br />
and so they don't even bother to go on to ask if you'd actually like to take a whole plant...not just some stalks because they also know that it's... <br />
<br />
that time when you yourself yet again stand staring at the three huge monster plants growing in your tiny patch and with only two of you in the house to feed, say to your self yet again..."this year I WILL get rid of one of those plants"....<br />
<br />
but you don't <br />
<br />
because you are greedy<br />
<br />
because you LOVE rhubarb<br />
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<span style="color: #134f5c;">rhubarb and ginger chutney</span></div>
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<span style="color: #134f5c;"></span> </div>
ahhhhhh those tender young pink stalks...the tang, the sourness of the greener older stems...<br />
<br />
Yes...if you grow rhubarb...you will 'get' this oh yes indeedy!<br />
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<span style="color: #134f5c;">Rhubarb 'Dorset Window Pudding'</span></div>
<br />
So, lets get onto the important bit....EATING IT!<br />
<br />
This years Pinterest trawling lead me to THIS link - <a href="http://picklebums.com/2014/05/26/lemon-rhubarb-cookies/" target="_blank">Lemon & Rhubarb Cookies</a> so it's thanks to Kate at Picklebums.com as she takes the credit here. I'd yet to try rhubarb in biscuits so was keen to give it a go....the result however was very different to what I'd imagined...maybe due to me, as usual, tweaking it a bit....I'm not sure.....but anyway they were different but DELICIOUS! Mine came out more cakelike rather than cookie/biscuit...more cake cum scone cum biscuit bites so I have renamed them....partly due to Clive eating one...then another...then another and remarking how easily they 'popped' into the mouth....<br />
<br />
So I have called my version 'Rhubarb and Orange Pops'<br />
<br />
The orange part obviously coming from the fact I didn't have any lemon to hand, but tonnes of fresh oranges due to my current obsession of making rhubarb, orange apple, carrot and spinach juice drinks for breakfast....so I know Orange and Rhubarb do go well together...the tang of the rhubarb is tempered by the sweetness of the orange and the colours of the pieces and zest look like little gems amongst the pale yellow soft fluffy sponge.<br />
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<span style="color: #134f5c;">more like a rock cake!</span></div>
My first batch took me by surprise....firstly thinking they were going to be cookie like, I followed the instructions and placed small spoonfuls onto my baking tray expecting them to spread and flatten out a bit...but found they actually kept their shape , puffing up slightly. The result was a rock cake shape!<br />
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<span style="color: #134f5c;">but still moist, light and tasty !</span></div>
I liked that....but now knowing how my mix was reacting in the oven and you have to be very careful not to let them overcook, I felt they probably needed shaping a bit and slightly flattening and smoothing out. For the second batch I took spoonfuls, then reshaped with a dampened fingers...the mix is reasonably firm, not too runny or sticky so it's quite easy to smooth out.<br />
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<span style="color: #134f5c;">a bit more uniform in shape and colour.</span></div>
<div style="text-align: left;">
I used the same recipe ingredients amounts and my mix yielded 30 'pops'....but really depends on the size of the spoonfuls you want. Mine were just about right 'two bite' pieces...but you could make smaller...or larger and remember to adjust the cooking times accordingly.</div>
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<strong><u><span style="font-size: large;">RHUBARB & ORANGE 'POPS'</span></u></strong><br />
<span style="color: #444444;"></span><br />
<span style="color: #444444;">Prep time 15 mins Cook time 12-15 mins Makes approx. 30 </span><br />
<ul>
<li>185g softened butter</li>
<li>1/2 cup dark brown sugar</li>
<li>1/2 cup unrefined caster sugar</li>
<li>1 egg</li>
<li>2 cups Self Raising flour</li>
<li>2 tsp cornflour</li>
<li>1 cup rhubarb chopped</li>
<li>zest of 2 large oranges</li>
<li>juice of 2 large oranges</li>
<li>1/2 tbsp of additional caster sugar</li>
</ul>
Pre heat oven to 180oC / 350oF / gas mark 4<br />
<br />
Dice the rhubarb into small 1cm pieces and put in a bowl with the orange zest, 2 tbsp of the orange juice and the 1/2 tbsp of additional caster sugar. Combine well and set aside.<br />
<br />
In another bowl, cream the butter, dark brown sugar and caster sugar together until light and fluffy, then beat in the egg and then gradually sift and fold in the SR flour and cornflour.<br />
<br />
Stir in the rhubarb mix, and combine well and evenly...add more of the remaining juice if the mix is too thick and unworkable. You want a firmish mix that holds onto the spoon...NOT runny or of dropping consistency or they will not hold their shape.<br />
<br />
Place spoonfuls of the mix onto a prepared cookie/baking tray, spaced a couple of cms apart...then shape gently into rounds and pat out smooth using dampened fingers.<br />
<br />
Bake for approx. 12-25mins depending on your oven type and size of the 'pops'. You are looking for a pale golden colour slightly darker at the edges and they spring back when gently pressed with a finger (just like cooking a sponge cake) Take care not to over bake or they will become dry and crumbly.<br />
<br />
Gobble up a couple while hot from the oven and no-ones looking.....and allow the rest to cool on a wire rack.<br />
<br />
Get the kettle on, make a brew...bask in the aromas wafting around your kitchen, then relax, put your feet up, enjoy your moment of kitchen goddess bliss.....while you pop another couple in your mouth!<br />
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<span style="font-size: large;">ENJOY!</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">XXXAngeXXX</span>Ange J Leehttp://www.blogger.com/profile/15191549006189250185noreply@blogger.comtag:blogger.com,1999:blog-987792603142540995.post-45440879053177671382014-09-23T19:22:00.004+01:002014-09-23T19:22:56.100+01:00Tweaked English Scones - with Peanut Butter!I have been having a bit of an experimenting day in the kitchen today...<br />
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<br />
I wanted to make scones, but not my usual plain sweet or cheesy ones, and so while having a bit of a google on the 'net for new and interesting ideas I kept coming across recipes for peanut butter scones...<br />
<br />
hmmmmmm??!!!!....now there's something that I really like...PEANUT BUTTER oh my, oh yes, oh yum! the thought of PB scones rather set the taste buds going!<br />
<br />
On closer inspection of a few sites (and dutifully saved to Pinterest of course) I noticed that they were all for American style scones...and required more ingredients, including using eggs....and more often than not, chocolate (match made in heaven...so pretty obvious I guess).<br />
<br />
So, nothing wrong with that....American style scones are VERY tasty...but the lack of English style recipes for scones with peanut butter got me wondering if it <em>was</em> actually possible to make them the English way....<br />
<br />
...and there was only one way to find out....<br />
<br />
just try it and see!<br />
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<br />
I took my tried and trusted recipe for English Sweet Scones and tweaked it just a little bit by adding some wholemeal flour and rolled oats into the mix (just to take the edge off the white stuff and add a bit more texture), and reducing the sugar content (assuming the PB would add some but not all the sweetness) and I stuck to normal milk rather than yoghurt or buttermilk for the liquid part (purely due to the fact I had neither in stock...but they would work equally well) I also opted to leave out chocolate...just so I could get an idea of what the plain PB scone would taste like. <br />
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<br />
Making up the mix was pretty simple....I just made the standard dry crumb mix first before adding the peanut butter, which I warmed slightly in the microwave to loosen it up a bit, then re-crumbed it again and then stirred in the milk to get the final dough. My ingredients list calls for approx. 1/4 pint of milk and I advise you add it slowly and gradually - depending on how much PB you use, and the flour type (not all flour is equal and has different absorption rates), so you may not need it all...or you may need more. Mix it all gently and stop working it the moment it has all come together and formed a soft dough. It's crucial not to over knead scone dough...it's not like making bread and you do not want to activate too much gluten in the flour by kneading or you'll end up with dense heavy scones. Sometimes I form my dough into one large round and then cut into triangular segments, sometimes I use a round cutter...in this instance I went for a round 2&5/8ths inch plain round cutter and it yielded eight scones...oh, and one thing that I NEVER do, is to roll out the dough with a pin...I gently form and pat out with my hands because again, going back to what I said about mixing it, you don't want to over work it or it will become heavy...and I feel a rolling pin can often do that. I like a hands on approach so I can feel the texture and know when it's right. I pat it out to approx. 2 inch thickness...purely because that's how we like our scones - deep (after the added rising during cooking) with a good balance of soft fluffy inner and crispy crust outer. <br />
<br />
So, a quick brush with a milk glaze over the top and they went in the oven and I sat in anticipation, watching as they slowly rose and lightly browned. <br />
<br />
and the verdict?<br />
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Well, I have to say I was very please with the outcome.<br />
<br />
The combination of the wholemeal flour and the oats gave a slightly nutty background to the scone.... and the peanut butter was there but not overpoweringly so. In all, the scone seemed more malty flavoured than anything and not overly sweet, which seemed quite strange...but pleasant....and as my 'NON peanut butter loving' other half scoffed back a couple and said they were very tasty and a success, I guess that was fine...in fact I think they make a perfect base for splitting and slathering with a spread such as chocolate. I tried one with sliced banana and a drizzle of honey and can happily give this combo a big thumbs up.<br />
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I also think this recipe could be tweaked to suit tastes....maybe add more wholemeal flour for a denser dough, maybe add more peanut butter for a real nutty kick...or even try crunchy version for real texture and bite...and don't forget to try chucking in some dark chocolate chips for a classic combo.<br />
<br />
So here's the recipe I went for....give it a whirl...see what you think...tweak it if you think it needs it!<br />
<br />
<u>ENGLISH SCONES WITH A PEANUT BUTTER OATY TWIST - ingredients</u><br />
<ul>
<li>5oz Plain white flour</li>
<li>3oz Wholemeal flour</li>
<li>1oz rolled oats</li>
<li>3 tsp baking powder</li>
<li>pinch salt</li>
<li>2oz cold unsalted butter cut into cubes</li>
<li>2 tbsp caster sugar</li>
<li>2 generous dessert spoons of smooth peanut butter</li>
<li>approx 1/4 pint milk you may need more/or less, plus some required for glazing.</li>
</ul>
Preheat oven to 220oC (200oC if using fan oven)<br />
<br />
Combine the flour, oats, baking powder and salt into a large mixing bowl, add the butter and rub in with the fingers to form a rough crumb, stir in the sugar. Slightly warm the peanut butter in a microwave to loosen the texture a little and pour into the crumb mix, stir in. You'll probably find it will clump together so then use fingers to break it up and re-crumb the mix gently again. Start adding the milk, a bit at a time, stirring in until it all comes together, is combined and formed a soft dough. Tip out onto a work surface and gently shape with the hands. patting out to approx. 2 inch thickness. Shape as a round pattie and cut into 8 triangular wedges, or use a round cookie cutter to make the more traditional looking individual scones (makes approx. 8). Brush the tops with milk glaze and bake in oven for 12-15minutes until cooked through and lightly golden on top.<br />
<br />
Serve warmed, split and spread with chocolate spread or sliced bananas and a dash of honey.<br />
<br />
Enjoy!Ange J Leehttp://www.blogger.com/profile/15191549006189250185noreply@blogger.comtag:blogger.com,1999:blog-987792603142540995.post-32969393371993999872014-08-06T19:52:00.001+01:002014-08-06T19:52:28.114+01:00A Rhubard Curd Tart...that wasn't tart at all!I'm a few years in to growing rhubarb in one of my raised veg patches...to the point where things are growing so well my freezer is stuffed to the rafters with rhubarb and I'm basically giving it away left right and centre to any neighbour, relative and friend who'll eat it. I'm also becoming obsessed with finding new and different ways to cook and eat it...from savoury to sweet you name it, I'm googling for it and slowly working my way through a list....with the help of Pinterest of course, and my vast collection of cookery books.<br />
<br />
We English are rather fond of our puddings...and a rhubarb crumble is a staple in our house...but there's only so much crumble a gal can eat...and where as it makes a welcome comforting dish during cold winter days (and where the pieces carefully frozen and stored in the freezer come into play)...during the early summer, when it's warm and the rhubarb is fresh and tender you find yourself wanting to make the most of it at it's best and freshest...but need something summery and lighter perhaps...<br />
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(although not necessarily lighter calorie wise...sigh)<br />
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After previous years experimenting in various preserving recipes for chutneys (photo above), I was looking at perhaps making a jam....(any way to store and preserve it is good by me) but most websites and my books suggest that this really only works well when using early tender and forced rhubarb stems...so this being the beginning of August with my plants mature, fat and ready to start wilting back, that didn't bode well on the jam front...<br />
<br />
...and then, during a evening 'Pinteresting' I came across Rhubarb curd!<br />
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Hmmmm? Rhubarb Curd? Now that was something new for me. I was keen to give it a go.<br />
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The problem however, when searching for recipes on places like Pinterest, is that you can quite literally get bogged down with so many variations you aren't sure which way to turn and which one to try out so I pinned a few and took a closer look into them at what to do. I'm quite familiar with making lemon and lime curds...but wasn't sure how to prep the rhubarb (turns out there is more than one way). Firstly I settled on using a recipe from the good old tried and tested website BBCGoodFood, with a nice easy safe recipe to follow with little outlay and effort and a small yield of just two jars (so no mass of stuff to dispose of if all goes horribly wrong...oh me of little faith lol!) here's the link -<br />
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<a href="http://www.bbcgoodfood.com/recipes/2955676/rhubarb-curd">http://www.bbcgoodfood.com/recipes/2955676/rhubarb-curd</a><br />
<br />
but one thing however did bother me. Their instructions called for the raw rhubarb to be run in a blender to create a pulp/juice...and I was not willing to do this and then have to deal with cleaning my blender (yes I was being a tad lazy that day) PLUS my rhubarb was mature and probably tougher than the usual forced stems (that they use) so I wasn't sure my blender was up to the task. So another scan of the pin board and I noticed another recipe by American food page The Kitchn - <br />
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<a href="http://www.thekitchn.com/recipe-rhubarb-curdrecipes-from-the-kitchn-172075">http://www.thekitchn.com/recipe-rhubarb-curdrecipes-from-the-kitchn-172075</a><br />
<br />
Here, the instructions said to stew the rhubarb in a little water...and suggested this makes it sweeter...so that got me thinking....<br />
<br />
Stew the rhubarb, but keep to the BBCGF recipe ingredients....and despite the fact the stewing would in effect have extra water in it, this would be counterbalanced by the added cornflour (in fact if you read the comments and ratings below, someone even advises adding extra cornflour to make the curd even thicker).<br />
<br />
(As it turned out, I think stewing the rhubarb then giving it a further going over with my Bamix hand blender, pulverised the rhubarb very well and I extracted far more juice than was needed. I'm not convinced my food Blender would have done the job as well).<br />
<br />
So, that was sorted and I set about my curd making. Here's the combo of the two above recipes - <br />
<br />
<strong><u>RHUBARB CURD - (makes two jars)</u></strong><br />
<br />
<li itemprop="ingredients"><span style="color: #134f5c;">600g forced rhubarb, washed, trimmed and roughly chopped (yes it does call for forced rhubarb....but as it turned out my more mature stems were perfectly fine and I just chopped them up smaller so they'd break down quicker)</span></li>
<li itemprop="ingredients"><span style="color: #134f5c;"> a little water for stewing</span></li>
<li itemprop="ingredients"><span style="color: #134f5c;">4 large eggs</span></li>
<li itemprop="ingredients"><span style="color: #134f5c;">200g butter, diced</span></li>
<li itemprop="ingredients"><span style="color: #134f5c;">4 tsp cornflour</span></li>
<li itemprop="ingredients"><span style="color: #134f5c;">175g caster sugar (I used vanilla pod infused unrefined golden castor sugar</span></li>
<div itemprop="ingredients">
<span style="color: #134f5c;"></span> </div>
<div itemprop="ingredients">
First prep/sterilise two regular sized jam jars.</div>
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</div>
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Place the rhubarb in a pan, barely cover with water, bring to a boil and then simmer until the stems become soft and pulpy. This might take approx. 20mins but depends on the size and thickness of the pieces. Remove from heat. If possible, use a hand blender to break the rhubarb down further (to enable you to extract as much juice as possible...then strain through a sieve, keeping the juice to make the curd. I use a plastic fine sieve over a bowl for sieving fruits, and push it through with a wooden spoon....I think using a metal sieve and utensils can often taint the fruit with a metallic taste. Set juice aside to cool.</div>
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You can use the left over pulp for something else (it's great stirred into some yoghurt). After hitting my stewed rhubarb with my Bamix hand blender I managed to sieve out much more juice than is probably usually expected and only had 2 tablespoons of pulp left.</div>
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</div>
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Place the eggs, butter, cornflour, sugar, and 250ml of the rhubarb juice into a pan over a very low heat and whisk continuously until the butter has all melted and the ingredients have all incorporated. Then switch to using a wooden spoon and stir, again continuously over the very low heat until the curd thickens to about the consistency of custard. This may take some time....do not be tempted to turn up the heat, this will only curdle the eggs and turn it into a scrambled mess. Also keep an eye out to prevent it catching on the bottom and sides of the pan. Remove from the heat.</div>
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Sieve a second time, into a clean bowl, to remove any lumps, stir in a further 100ml more of the reserved juice (optional)...and fill your prepped jam jars. Seal, cool and store in the fridge (for up to one week)</div>
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So, here's my effort! Firstly, you can see the jug of left over juice in the background, over 100ml so that was jarred up to be used for a lemonade spritzer drink. But back to the curd...as you can see, the colour changed rather dramatically (and disappointingly) which I think is due to the lovely deep yellow free range eggs I used. So the deep salmon pink of the pulp dissipated into the egg sugar mix to became a rather insipid flesh colour...but hey ho...</div>
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It was the taste that was important to me...</div>
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Had to be good and patient to allow it to cool and with an overnighter in the fridge to thicken it up some more....then it was dive in with a spoon and give a verdict...</div>
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...and boy did it taste good!</div>
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Not what I expected at all, the curd was creamy, smooth, velvety...not tart at all (real surprise considering it is rhubarb!) but not too sweet either and with a subtle buttery vanilla background. The consistency was soft, unlike the curds I'm used to making...and certainly no where near the gelatinous stuff they sell in the supermarkets. In my opinion, it's was very close to that of crème pat (only obviously rhubarb tasting)....</div>
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divine...totally divine!</div>
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If you like rhubarb, and you like making preserves and curds etc, then you<em> really</em> need to make some. Yes it has a short shelf life...but to be honest, once you taste it, that jar will empty quicker than you think lol!</div>
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</div>
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So, asides from just diving in and eating it straight of the spoon....I started to ponder over ways in which to use it. BBCGF page suggests slathering it on toast and crumpets...which I'm rather partial too with my lemon curds...</div>
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</div>
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...but there was something about this one that seemed far too creamy and decadent to be partnered up with bread.</div>
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</div>
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It was crying out to be used in a dessert.</div>
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So I thought, lets try a little pastry tart, filled with the curd, topped with some more rhubarb (roasted pieces this time) to put some of the bite and tang back in...</div>
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First things - I made a shortcrust pastry. Very easy and quick to do...just a plain one. I don't bother with making sweet enriched pastry for sweet tarts because I like to balance the sweeter contents with a plain base. I use a good old tried and trusted recipe from BBC Food site - </div>
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</div>
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<a href="http://www.bbc.co.uk/food/recipes/shortcrustpastry_1278">http://www.bbc.co.uk/food/recipes/shortcrustpastry_1278</a></div>
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</div>
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Just click on the link and follow their instructions...I'm not going to type it all out again because it's just straight up as it is written, no tweaking or alterations by me.</div>
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I rolled out very thin (I like really thin crispy delicate bases to my dessert tarts) and blind baked in a small loose bottomed tartlet pan.</div>
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Look...no soggy bottoms!</div>
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While this was set aside to cool, I then went and got myself a nice young tender stem of rhubarb, fresh from the garden.</div>
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Washed and trimmed into small pieces, I places the rhubarb onto a baking tray and roasted in the oven for a couple of minutes...a couple was all it took as it was quite a thin stem.</div>
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Now roasting is an ideal way to cook rhubarb if you want to soften but retain it's shape (stewing obviously breaks down the fibres). Some cooks suggest you sprinkle with sugar and a spoonful of water, but I didn't bother...I wanted a bit of bite and to keep the rhubarb as tangy as possible.</div>
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While the roasted rhubarb pieces cooled, I set about filling the tart pastry case with my rhubarb curd. Because I intended on eating straight away, I didn't bother with sealing the pastry case with an egg wash (and some people brush melted chocolate in) but if the tart had to sit around for awhile (say if I was making for a party or dinner) then I probably would because the liquid in the curd will probably soften and seep into the pastry...so after all that hard work cooking to ensure no soggy bottoms...you don't want to go ruining it with the filling putting one right back in there do you!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEyC-jGHxaAl0aqQKeqIgm9TLb2u5LQfBGbTOEgsQ0Z1wComH113ddFQZYqJtFV1gvopv_Svj4BmPc1H74jqnaoGczjbdGEZBPKaDWoB16m6YyMVzYjAmF9sWlmz3Yes1khiIW5gChapNE/s1600/RCT7-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEyC-jGHxaAl0aqQKeqIgm9TLb2u5LQfBGbTOEgsQ0Z1wComH113ddFQZYqJtFV1gvopv_Svj4BmPc1H74jqnaoGczjbdGEZBPKaDWoB16m6YyMVzYjAmF9sWlmz3Yes1khiIW5gChapNE/s1600/RCT7-001.JPG" height="240" width="320" /></a></div>
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The tart got decorated with the roasted rhubarb....which I had a dilemma over - go all rustic and scatter or be more civilised and posh and make a symmetrical pattern....</div>
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civilised and posh won!</div>
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...and then a dusting of icing sugar....awe...look...it's all pretty! </div>
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Done!</div>
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Crispy pastry, soft creamy filling, tangy bites of rhubarb...</div>
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Oh my did <em>THAT</em> taste good!</div>
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I think we can safely say this curd recipe and tart will be made quite a few more times in this kitchen :)</div>
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Hope you enjoyed reading this....and that it inspires you to have a go at making your own curd.</div>
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</div>
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xxx Ange xxx</div>
Ange J Leehttp://www.blogger.com/profile/15191549006189250185noreply@blogger.comtag:blogger.com,1999:blog-987792603142540995.post-6177896612997167742013-08-16T12:26:00.002+01:002013-08-16T12:30:53.139+01:00NEW BLOG!I haven't been around here for a bit....mainly because all my news has been posted up on Facebook...but also because I've been busy organizing the launch of my new business, Facebook page and NEW BLOG....<br />
<br />
so, here it is folks.....<br />
<br />
<a href="http://angejlee-studioforty.blogspot.co.uk/" target="_blank">STUDIO FORTY</a><br />
<br />
I'm still going to run The Six Inch Square Blog....this place is where I do all my verbal 'rambling' and info on my various hobbies. Studio Forty is purely for the details on my artwork and services available to purchase. All new pieces made and ready to buy will be posted on there.<br />
<br />
I hope you will take a moment to pop by and start following the new blog....lots of things to come, all variety of artwork will be available to suit many tastes...<br />
<br />
...and Tatty Button is BACK and making an appearance again after many months 'resting' - I have some printed cotton shopping bags in stock ready to buy now with four original Tatty Button designs to choose from.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6i0HsD1gqHOlxQs6ayA21pmCjcTk1s8VSYw1E1iBQAw6u_tTGUgDnDcVtVdV6XhHQN-gMJaNGdO_ELywoC0pFrUGsPMup4OI0mDz96O91iV_dLJeDjoYl2_wWCFBO_Jg-SitlzlrOkal4/s1600/002-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6i0HsD1gqHOlxQs6ayA21pmCjcTk1s8VSYw1E1iBQAw6u_tTGUgDnDcVtVdV6XhHQN-gMJaNGdO_ELywoC0pFrUGsPMup4OI0mDz96O91iV_dLJeDjoYl2_wWCFBO_Jg-SitlzlrOkal4/s320/002-001.JPG" width="216" /></a></div>
<br />
Hope to see you there!<br />
<br />
Oh, and you can also check out the new <a href="https://www.facebook.com/?ref=tn_tnmn#!/StudioForty.AngeJLee" target="_blank">FACEBOOK: STUDIOFORTY-ANGE J LEE PAGE</a> <br />
<br />
Please pop by, LIKE and share!<br />
<br />
XXXAnge XXX<br />
<br />Ange J Leehttp://www.blogger.com/profile/15191549006189250185noreply@blogger.comtag:blogger.com,1999:blog-987792603142540995.post-69826496355845365402013-05-19T12:43:00.002+01:002013-05-19T12:46:22.741+01:00HAPPY WORLD BAKING DAY!Did you know it is World Baking Day today?<br />
<br />
We've all been encouraged to step in those kitchens...and step outside the comfort zone and be a little braver with our baking by creating a cake, biscuits, just something sweet and delicious that we've never done or attempted before....<br />
<br />
...here's a link to the website that has been set up...and for people a little stuck for ideas, they've teamed up with 100 different chefs, from tv fame, restaurants and home bakers etc to supply recipes....suited for all ages and abilities...PLUS an Ultimate Challenge Cream Puff Cake from Buddy Valastro of Cake Boss fame...gone on...dare you make it!<br />
<br />
<a href="http://worldbakingday.com/#/en-gb">http://worldbakingday.com/#/en-gb</a><br />
<br />
For all you Facebookers, they also have an FB page for you to join in chat and upload pics in order to share your creations of the day.<br />
<br />
So...what have I done?<br />
<br />
Well...Baking isn't a hardship for me - give me any excuse to get in the kitchen and get those baking utensils out...and I'm there.....but, deciding what to do has been a little bit tricky. Today I'm a little stretched for time....I have commitments today so much as I was really tempted to try the Buddy Challenge, I sadly cannot, and so I picked a couple of things that could be all completed by mid morning before I head off out (after posting this too, of course). What to do that was 'out of my comfort zone' was also a poser...because aside from cooking something I truly hate (no point in that, if I can't enjoy sampling my creations) I'm not easily fazed by baking and will give anything a go....so what to do...what to do....<br />
<br />
On searching the WBD website for inspiration, my OH pointed out this recipe<br />
<br />
Barbara Richards - 5 Cup Health Crunchies<br />
<br />
<a href="http://worldbakingday.com/#/en-gb/recipe/5-cup-health-crunchies">http://worldbakingday.com/#/en-gb/recipe/5-cup-health-crunchies</a><br />
<br />
...on the basis that it's a sort of healthy thing...and since basically none of my baking creations come under the 'healthy' label...it would be something different for me to try.<br />
<br />
There was one problem, however....it contained coconut! <br />
<br />
I HATE coconut!...<br />
<br />
almost as much as I hate raisins, currants and sultanas!<br />
<br />
"Well, since when has something in a recipe ever stopped you....change it...put in something you DO like"...was his reply!<br />
<br />
So I did...<br />
<br />
and here's the result<br />
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<br />
The recipe calls for 5 equal cup measures of ingredients (hence the name of course) but I tweaked it slightly and the coconut was substituted by a third a cup each of chopped hazelnuts and walnuts, plus the oats were increased by one third of a cup too...so still maintaining a 5 cup measure in total. I also used dark brown sugar to give more depth in colour and flavour. The recipe instructions and baking times were all the same.<br />
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If I may say so, they are stunningly delicious! We've just sampled some fresh baked and warm from the oven and they're slight soft and gooey, and cakey....but I also think once they've cooled and crisped up a bit, they'll be even more moreish!<br />
<br />
I have a feeling these are going to become a regular bake in this household and make a lovely change from flapjacks. They are also ripe for even more adaptation - we think adding dried fruit...and even grated apple would work...and maybe some chocolate to create a slightly more sinful version!<br />
<br />
Can't wait to experiment!<br />
<br />
There will be no waiting for another World Baking Day to come along though...I think next week is more like it!<br />
<br />
Aside from that I also baked bread...<br />
<br />
nothing new there...but it was Soda Bread, and made with buttermilk (the proper traditional way) and is a little out of my comfort zone because I'm so used to bread made with yeast and kneaded, left to prove etc - this stuff uses Bicarbonate of Soda for the raising agent...and no kneading or proving required...it's a case of mix it, shape it, cut it, bake it...and 30 mins later you're done!<br />
<br />
I used a Paul Hollywood (bread god!) recipe from his book 'How to Bake'.<br />
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Now, don't laugh!...but Whoops, this is what happened! It sort of exploded out a little too much. Tradition has it that you shape the dough into a ball, and then deeply slash through in a cross shape before baking....this is to let the bread devil out. Paul, in his book tells you to cut almost to the base, but I didn't...and even so it still expanded and opened out to this extent. I think the Devil...AND all his mates have quite comfortably been let out of this one lol!<br />
<br />
Oh well...it might look a little misshapen...but as long as it tastes good I'm happy!<br />
<br />
Once more...A Happy World Baking Day to you...<br />
<br />
now get in those kitchens...and bake!<br />
<br />
XXXAnge J Leehttp://www.blogger.com/profile/15191549006189250185noreply@blogger.comtag:blogger.com,1999:blog-987792603142540995.post-82924378088254989892013-04-01T00:12:00.000+01:002013-04-01T00:14:15.290+01:00MUFFIN MONDAY - Marbled Vanilla & Chocolate AND Oaty Fruity MuffinsIt's Monday....and it's Muffins! I baked up a couple of batches of new recipes to try over the weekend and as promised (to my FB friends), after being sampled and some bits slightly tweaked, the results and ingredients are now here for you to try.<br />
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<strong><u>Marbled Vanilla & Chocolate Muffins</u></strong><br />
<br />
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I recently found a little book '1 mix, 50 muffins' with some very interesting variations in, but have really only just got around to trying out some of it's contents. I wanted to make basic chocolate muffins and could have used my normal tried and tested recipes, but found in this book one for a marbled effect - ie the mix is split into half chocolate, half vanilla then randomly spooned into the cases to create a marbled swirled sponge. I decided to give this variation a go...but mainly because the instructions got me a little curious. It called for the whole batter mix to be mixed up as vanilla, then halved into two bowls, and an amount of cocoa powder added to one batch. On reading this I immediately thought...hmmmm surely adding the cocoa to this batch would alter the consistency, compared to the vanilla...<br />
<br />
I went ahead with the recipe...and sure enough, the addition of the extra 'dry ingredient' cocoa powder did indeed make the chocolate batch much thicker in consistency to the vanilla half. My concern then, was whether this would affect the baking. I think it did. The batch of muffins came out very uneven and lopsided...and on pulling apart and tasting one, found the chocolate sections much drier and heavier....and maybe even a tad overcooked. The vanilla parts were much nicer in texture....so I wasn't happy...a tweak of the recipe was called for.<br />
<br />
Convinced that the dry powder ingredients (ie flour and cocoa) needed to be equal in weights for both batches I took a look at the book again and took the details for a basic vanilla mix and then compared it to the details for a basic chocolate mix. The vanilla one called for 10oz of plain flour, the chocolate one called for 8oz of flour with the remaining 2oz substituted with cocoa powder.....(all the rest of the ingredients were identical) so the obvious thing was to use both of these recipes instead, halve the quantities and just follow the same instructions as to spooning these batches into the cases as before, to create the marble.<br />
<br />
The result was a much more evenly baked and risen muffin...and so here is my amended version - <br />
<br />
<strong><u>Marbled Vanilla & Chocolate Muffins</u></strong> (makes approx 10-12 standard sized)<br />
<br />
<u>for the Vanilla batch -</u><br />
5oz Plain flour<br />
half tbsp baking powder<br />
quarter tsp salt<br />
2oz caster sugar<br />
1egg<br />
4 1/2 floz milk<br />
3 tbsp vegetable oil<br />
1tsp vanilla extract<br />
<br />
<u>for the Chocolate batch -</u><br />
4oz Plain flour<br />
1oz Cocoa powder<br />
half tbsp baking powder<br />
quarter tsp salt<br />
2oz caster sugar<br />
1 egg<br />
4 1/2 floz milk<br />
3 tbsp vegetable oil<br />
<br />
Pre heat oven to 200oC/400oF/gas mark 6 (if using fan assisted oven, reduce temperature according to manufacturers instructions)<br />
<br />
Prepare a muffin tin, grease and line or use paper cases.<br />
<br />
Make up each batch in separate bowls in the order as follows - Sift together dry ingredients, mix together wet ingredients in another bowl or jug, pour the wet ingredients into the dry ones and stir quickly but gently until just combined (it will look lumpy but no dry flour should be visible).<br />
<br />
Using teaspoons, spoon batter into the muffin tins, alternating the chocolate and vanilla mix.<br />
<br />
Bake in oven for approx 20mins until well risen, and tops spring back when touched or a skewer inserted into the centre comes out clean. Transfer to wire rack to cool.<br />
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These muffins look pretty cool with the swirled two tone sponge but as it was Easter, I tarted mine up a little bit more for an extra sweet treat - <br />
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The tops were smothered in chocolate frosting and little chocolate mini eggs placed on as decoration...you couldn't see the marbling and only once the case was peeled back and the sponge bitten into, did the multicoloured mix reveal itself!<br />
<br />
<strong><u>Oaty & Fruity Breakfast Muffins</u></strong> (makes 10-12 standard size)<br />
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This is from a tried and trusted Susan Reimer recipe for Oatmeal and chocolate chip muffins that has been tweaked and the chocolate replaced with dried fruit....for a slightly more healthier version. I call then 'Breakfast' muffins because I use porridge oats.<br />
<br />
2oz rolled oats<br />
9 floz milk<br />
8oz plain flour<br />
3 tsp baking powder<br />
half tsp salt<br />
4oz mixed dried fruit<br />
1 egg (beaten)<br />
4oz light brown soft sugar<br />
1 tsp vanilla extract<br />
3floz vegetable oil<br />
<br />
Preheat oven to 200oC/400oF/Gas Mark6 (if using fan assisted oven, reduce temperature according to makers instructions)<br />
<br />
Prepare muffin tins.<br />
<br />
In bowl combine the oats and milk and set aside to soak while you prepare the remaining ingredients.<br />
<br />
In another bowl, sift together the flour, baking powder, and salt...then stir in the dried mixed fruit.<br />
<br />
To the oat/milk mixture, stir in the beaten egg, sugar, vanilla extract, and oil...then pour into the dry ingredients and stir quickly but gently until just combined. Do not over mix....it should be a lumpy batter but with no dry flour visible.<br />
<br />
Pour into muffin tin/cups (about three quarters full), bake for 20-25mins until light brown and firm to the touch. Transfer to wire rack to cool.<br />
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Enjoy!Ange J Leehttp://www.blogger.com/profile/15191549006189250185noreply@blogger.comtag:blogger.com,1999:blog-987792603142540995.post-21308292618935148782013-03-23T18:02:00.001+00:002013-03-23T18:09:51.058+00:00SIMPLE MOROCCAN BEAN AND VEGETABLE STEWAs, usual....I haven't posted on here for a while. I'm busy with refurbing and redecorating the bathroom, diningroom and kitchen - picking up from where I left off after the professionals came in to fit new suite and kitchen appliances a while back etc (if you follow my blog you'll have seen the photos and such). I'm on the home straight (I think!) and I'll be doing another update and blog post once it's all finished so hang tight...it'll be here soon I hope...<br />
<br />
...in the meantime, I'm just posting up a recipe for something I cooked up today. Really enjoyed it...it was a big hit with the OH so I've decided to share on here.<br />
<br />
We're in the middle of a snow storm <em>again</em> (it's nearly April for crying out loud...can we please have Spring now...all this white stuff and below freezing temps is becoming a joke!) so we've been hankering after comfort foods. I was watching an old Nigel Slater tv cookery show and he was making a lentil and pancetta stew and that kinda got my mouth watering...<br />
<br />
...stew...mmmmmm...stew sounded goooood...<br />
<br />
...but I didn't have any lentils (used up my last can a few days ago for a dahl curry) and I didn't have any pancetta....or bacon...or any other meats for that fact...<br />
<br />
so a quick scout of the cupboard and armed with an onion, two small leeks, two large carrots, tinned tomatoes and a tin of butterbeans and the herbs and spice cupboard at the ready, I decided to try out moroccan style. I used an old tried and tested combo of spices (normally used for a meat tagine) but the rest was kinda winging it...thankfully it turned out rather good. With the absence of meat it's pretty quick one pot to cook up and serve within the hour...although I daresay, if left over night the flavours would develop even more.<br />
<br />
Don't be put off by the long list of herbs and spices...looks a lot, but these really are needed for a good authentic moroccan flavour and are actually in small quantities.<br />
<br />
Sorry...but no photos...we were too hungry to stand around prepping and making pretty for piccies!<br />
<br />
<span style="font-size: large;"><u><strong>Simple Moroccan style Bean and Veg stew (serves 4)</strong></u></span><br />
<br />
couple of tblspns of oil for frying (I used rapseed but olive or veg oil is fine)<br />
1 medium sized onion, peeled and chopped (about 1inch pieces)<br />
1 large leek (or two small), washed and chopped (about 1 inch pieces)<br />
1 large carrot, peeled and chopped<br />
*1tsp cumin seeds
<br />
*half tsp ground cinnamon<br />
*1tsp ground coriander<br />
*half tsp tumeric powder<br />
*half tsp fennel seeds<br />
*1 tsp dried basil<br />
*half tsp sea salt<br />
*small pinch of cayenne<br />
2 garlic cloves (crushed or very fine choped)<br />
1 400g tin Tomatoes in juice<br />
1pt chicken stock (or veg stock if making as a vegetarian meal)<br />
1 400g tin Butter Beans, drained and rinsed<br />
half tblsp grated fresh ginger (optional)<br />
fresh chopped coriander or parsley to serve (optional)<br />
<br />
Fry off the onion, leek and carrot in the oil for a couple of minutes, then stir in all the * marked herbs and spices and cook a further 2 mins, Add the garlic, gently cook another min the add in the tomatoes and stock. Bring to the boil and simmer about 25-30mins...stiring occasionaly and keeping an eye that it doesn't dry up...add extra water or more stock if needed (the tomatoes and long simmering will thicken the liquid but it's a stew so there needs to be ample juices). Add the Butterbeans and gently cook a further 10 mins then stir in the grated ginger (if using), turn off the heat, cover and let rest a few minutes.<br />
<br />
Serve scattered with the chopped fresh herbs and with plain cous cous or some pitta bread to mop up the juices.<br />
<br />
Enjoy!Ange J Leehttp://www.blogger.com/profile/15191549006189250185noreply@blogger.comtag:blogger.com,1999:blog-987792603142540995.post-82347629397858820252012-11-05T10:07:00.000+00:002012-11-07T16:09:13.040+00:00MUFFIN MONDAY! Spiced apple, Gingerbread muffins...and a few Welsh Cakes thrown in.It's MUFFIN MONDAY! I haven't done one of these for a while...mainly due to all the work going into finishing off the studio which I'm delighted to say I moved back into last week and started work for proper...although there are still a few tweaks and things to tidy off before it's all completed but it's finally a workable space again and I'm loving it...<br />
<br />
...anyways, back to the muffins! Today is the annual Macmillan Cake Sale fund raiser event at Clive's work so I was asked to contribute...and of course muffins were the way to go. So, I did the usual batch of always popular spiced apple muffins....plus a flavour I've never baked before - Gingerbread! Oh and I also had a little extra time to make some Welsh Cakes...and those are what I'll share the recipe with you today.<br />
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<strong>LEFT (back) - Gingerbread muffins with sweet iced topping. RIGHT (back) - Spiced apple muffins with crispy walnut topping. FRONT - Welsh Cakes with mixed fruits.</strong><br />
<strong></strong><br />
I have to say, the gingerbread ones were a first for me and the making of them was quite unusual because the inclusion of sticky black treacle makes the mix look and feel quite strange. Although the final baked form is more cake-like, the putting together is done in the way of making a traditional muffin (ie dry ingredients in one bowl, all the wet ingredients mixed together in another bowl, then the whole lot combined in one go) but the mix is much wetter and smoother and slightly thinner....and I don't actually like ginger (I have a strange allergic type reaction when I've eaten it...worse when it's fresh ginger) so I was a little worried whether they'd turned out fine. Luckily Clive was on hand to do a test taste for me and the verdict was good, with a nice subtle ginger flavour and a good dark hit of treacle...PHEW!<br />
<br />
Another new one for the Macmillan event, was Welsh Cakes. I haven't made these for a while but had some dried fruit left over from a fruit cake I'd recently made so it was a perfect time to use up those left over bits and pieces.<br />
<br />
Here's the recipe, which I've been assured (by Welsh friends) is a good traditional one...and which uses just currants. For the ones I made today, I used mixed dried fruits instead because Clive likes the hit of citrus from the dried peel pieces and the additional moistness from the larger plump raisins helps prevent them drying out too quick.<br />
<br />
<strong><u><span style="font-size: large;">WELSH CAKES - (makes approx 20)</span></u></strong><br />
<br />
8oz Plain Flour sifted*<br />
1/2 teaspoon baking powder*<br />
1/4 teaspoon mixed spice*<br />
pinch of salt*<br />
4oz Butter (room temperature and cut into small cubes)<br />
3oz Caster Sugar<br />
2-3oz Currants<br />
1 Egg<br />
a little milk on standby<br />
extra caster sugar for coating<br />
<br />
For cooking the cakes the traditional tool to use is a <a href="http://antiquekitchenalia.com/welsh-bakestone-planc/" target="_blank">Planc or Welsh Bakestone</a> but I've not got one and have found a frying pan just as good - a good non stick heavy based one or even a griddle (flat one NOT the one with ridges) will do the trick without the need for greasing....but remember that a small pan will only allow you to cook a small batch at a time....so be prepared for a long baking session! You'll also need a round fluted tartlett/cookie cutter and I used a 2.5 inch one which made 20 cakes. These cakes, in name, are a little deceiving...and are actually more like a flat scone and not a sponge...the technique is very much like scone and some pastry/biscuit making where you 'breadcrumb' the dry and butter ingredients before adding the wet to form a soft dough and rolling out. DO NOT, however, allow the dough to rest or place in a fridge - this will make the mix too short and crumbly. Use straight away like with a scone mix.<br />
<ol>
<li>Sift together the dry ingredients (marked with a *)</li>
<li>Rub the butter into the flour mix to a fine breadcrumb consistency</li>
<li>Stir in the sugar and currants and combine well to make sure there is an even spread of the fruits.</li>
<li>Add the egg and combine to form a soft dough ball. If it looks a little dry or is not forming a dough, add a scant amount of milk but take care not to make it too wet.</li>
<li>Turn out onto a <em>lightly</em> floured worktop and knead VERY gently just a couple of times - take care not to overwork or the dough will become too tough.</li>
<li>Flatten and roll out evenly to approx 8mm thick (see notes below)</li>
<li>Using the round fluted cutter, start cutting out rounds, placing on a tray lined with baking parchment (so they don't stick) ready for cooking. </li>
<li>Preheat up the griddle/frying pan and gently transfer a small batch of the dough rounds to it. Use a flat palette knife or fish slice etc so the round shapes do not get distorted.</li>
<li>Gently cook until the base has a nice golden colour then flip over and gently cook the other side (see notes below)</li>
<li>Transfer cooked cakes to a wire cooling rack and immediately dredge both sides with caster sugar.</li>
</ol>
<strong><u>NOTES</u></strong><br />
<ul>
<li>Use the dough immediately - DO NOT allow to rest or place in the fridge because the mix will toughen up and 'shorten' - altering the texture of the cake. It needs to be soft like a traditional English sweet scone.</li>
<li>likewise, DO NOT over knead or be too heavy handed rolling out the dough...this will activate the glutens in the flour which will toughen up the mix.</li>
<li>Due to the inclusion of Baking Powder, these cakes will rise very slightly during cooking so it's important not to roll out and cut out too think a round or else they will not cook through into the centre. I tend to roll out to the thickness of about a digestive biscuit.</li>
<li>These are very simple to make...but do need a little care and thought in the cooking. Do not heat up the pan too hot or else you'll end up burning the outside before the inside is done. A moderate heat and gentle cooking on both sides until you get a good golden to dark colour on them. You can judge when it's cooked by keeping an eye on the sides...you can see the raw dough changing colour and if you still have a raw line in the centre....chances are its uncooked in the centre. I sometimes cook just one piece to start off with, then tear in half to check the inside so I can get a good idea of the level of heat I'm using and how long they take to do each side...before cooking the rest of the batch.</li>
<li>The cakes are best served warm and fresh baked. They are nice eaten cold and will keep for a day or so but tend to dry out and go stale quick. If this does happen you can warm up for a few seconds in the microwave and a little spreading of butter on the top adds moisture back into them.</li>
<li>I'm on the understanding that the traditional fruit ingredients are currants only...but there's nothing to stop you from creating variations to suite your own tastes - using mixed fruits...even chopped up dried tropical fruits or a few nuts. I personally do not like dried fruit and have on occasion made plain ones using the spices only, although they can be a little dry due to the omission of the fruits (which add extra moisture and sweetness) so are best served fresh baked, warm with a little smearing of butter on the top. Some people even spread jam on theirs!</li>
</ul>
Enjoy!<br />
<br />Ange J Leehttp://www.blogger.com/profile/15191549006189250185noreply@blogger.comtag:blogger.com,1999:blog-987792603142540995.post-67837601660793165092012-08-03T11:59:00.000+01:002012-08-04T08:53:00.379+01:00PIMP YOUR IKEA BOX!The Olympics in London are in full swing - if you weren't aware of that...where have you been? It's hard not to know about this event...whether you are a sports fan or not...especially if you are in the UK where it's been held this time around. Well, anyways, the track and field athletics kick started off today and we have a fair bit of UK interest competing and excellent tv coverage. I rather enjoy watching this stuff so quite frankly work has gone out of the window. I had the tv on in the background as I tried to busy myself in the studio....but it proved distracting and I kept downing tools and running up to the screen to watch. So I've given up and decided today might just have to be a day of computer work instead - got the lap top and I'm sitting in the lounge infront of the big screen so I can just enjoy the athletics...and doing updates, blog stuff and research on the 'puter.<br />
<br />
Studio decorating and redesign is nearing completion...YAY! I've been holding off from posting about it and uploading photos here as I wanted to wait until it was all done so I could do a complete start to finish blog post. However, as promised, here's one project I've been doing as part of the studio overhaul. Decided to post a little earlier seeings as I'm computer working today -<br />
<br /><u>THE MOPPE MAKEOVER -</u><br />
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Up until now, most of my jewellery tools and findings, beads and what not have been stored in various boxes, bags and baskets of all shapes and sizes...including one mahoosive plastic diy tool box (a nightmare to cart around, held together with duct tape, but made a great step to stand on to reach stuff on high shelves!). Nothing 'gelled', nothing matched...not even closely...and certainly not in any chic quirky or eclectic way...in fact non of my storage for art, craft etc worked, so as part of the studio overhaul, new storage was on the agenda.<br />
<br />For some time now I've had one lonesome IKEA Moppe storage unit that I've kept art pens in - a nice useful 6 drawer cabinet in a plain unfinished birch plywood ('cuz IKEA like their naked wood...and also they like you to be creative and decorate and finish them off to your own tastes). Up until now, it remained untouched...basically because I <em>knew</em> I wanted to do something to it...but not <em>what</em> I wanted to do to it...<br />
<br />...until now.<br />
<br />So I decided that as part of the jewellery storage side of things I'd us this box and then get some more (to make up four units) so I could do them up to look similar and then have the ability to stack them all together to create a bigger unit. This idea sort of harks back to my days in the jewellery business and a little metal cabinet I had in my repairs office - a little thing with lots of mini compartments but something I didn't really take much notice of....it was just a piece of office furniture doing a job, storing stuff, a little battered, a little rusty, not much value then...but now, ironically, the sort of thing you see on Achica and other trendy re-purposed furniture sites or highly sort after and vastly overpriced on ebay etc. I often wonder what happened to that metal cabinet - the place was closed down, sold off and gutted out and I heard lots of things went in a skip (I'd left the company way before it shut down)...if that's the case, some people out there are probably kicking themselves now for trashing that piece..and others that had character, charm......and some were even antiques...<br />
<br />...I digress...so back to IKEA...<br />
<br />...which is what I did in order to get more Moppe units. I was a little bit concerned as to whether I'd actually be able to get matching storage - IKEA do have a tendency to tweak some designs a little over time, and it had been some time ago I'd purchased the original piece. But, thankfully, they did have some left (and yes they have also introduced some other slight variations of the Moppe) but for some reason they don't list the design I have on their website (maybe they <em>are</em> going to discontinue it) anyways, I got my three extra units and I was happy.<br />
<br />While there, I noticed that had a small display of Moppes that the staff had decorated...to give shoppers some inspiration as to the versatility of these storage units. Mostly painted up in lots of mixed up vivid paints...a bit crude but fun and cheerful....but not my style. However, one piece did catch my attention. They had attached wooden drawer knobs to the compartments (nice design feature on Moppe is the ability to turn the drawer sections around - one end has a finger notch, the other end has plain wood that you can stick handles, labels, pulls etc). These knobs were all the same but decorated differently - a very eclectic mix of colours...some with patterns drawn on them, some decoupaged with patterned papers...and this got me thinking. I'd initially had the idea of fitting name plates to mine so I could label each with their contents, but was having trouble finding some to fit. Seeing IKEAs efforts made me change my mind and decide that knobs were the way to go...but not their sort of knob...I wanted different things...different shapes, sizes and materials...<br />
<br />...so the hunt for the ideal drawer knobs began...<br />
<br />...and in the meanwhile I started prepping the actual wooden units - <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORMAIUu9xpo9yhYQl6Th3EjVOxwG-b6wyZAHL-v_ySdgjQGy8r7oZ7C106NrddwTcJ_9LHzmtyzY55xd4Tl3ZwkfKIggXVsM2VvK1NFo9E-AeWrai8CWtr1UoKiiFigq2jL_TeO02t0sN/s1600/moppe-mini-chest-of-drawers__0133781_PE289263_S4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORMAIUu9xpo9yhYQl6Th3EjVOxwG-b6wyZAHL-v_ySdgjQGy8r7oZ7C106NrddwTcJ_9LHzmtyzY55xd4Tl3ZwkfKIggXVsM2VvK1NFo9E-AeWrai8CWtr1UoKiiFigq2jL_TeO02t0sN/s320/moppe-mini-chest-of-drawers__0133781_PE289263_S4.jpg" width="320" /></a><br />
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I stupidly forgot to photography the units in their original 'naked' state (I got too excited and eager to get decorating them). Here, above is one of the newer designs from the <a href="http://www.ikea.com/gb/en/catalog/products/20221864/" target="_blank">IKEA WEBSITE</a> . Mine however are made up of six compartments - just imagine another two drawer sections on top.</div>
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They got a coating of wood stain first (same colour as the rest of my wood furniture in the studio).</div>
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Then I painted them. I wanted to keep some unity to the look and used the same emulsion paint I'd put on my one 'feature wall' (a nice chalky pale sage green). This was sparingly dry brushed on and no real care taken...as they were going to get sanded and distressed and aged. You can see one of the units where I've turned the compartment drawers around and painted them...the other hasn't been completed and still shows the drawers with the 'finger notch' side.</div>
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Then, they got sanded - this was done outside (thankfully had one of those rare sunny and dry days) - paint and wood dust ain't fun to breath in...and you certainly don't want to coat the inside of your house with it! The object was to achieve a distressed and aged look so I concentrated on areas that would naturally show signs of wear and patination ie around edges, corners and around where the knobs would be attached....taking it back in some areas to the bare wood and where you could see the dark woodstain base. I also did a bit of scratching to the surface to make them look even more ragged and used.</div>
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<br />Next stage was where the 'faux' ageing really began...using stains and inks applied in similar areas to the sanding to dirty up, enhance the paint, create false splits and cracks in the wood and so on.</div>
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Cabinet drawer front 'pre' inking up...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC0gcDpch6BxEQHhkZYVc7XAKQnU8BSfGOb9FnOy7XtFkPfgVUxryd0rBrKLAc9nc5fwPqSFPJ_Dq6_U3ZL5NxJU17vXZmb6pu4sog5UMA-SSN7I5sgrTCj8pREK9gl-W1L9S1o5_7gZPU/s1600/FB1e.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC0gcDpch6BxEQHhkZYVc7XAKQnU8BSfGOb9FnOy7XtFkPfgVUxryd0rBrKLAc9nc5fwPqSFPJ_Dq6_U3ZL5NxJU17vXZmb6pu4sog5UMA-SSN7I5sgrTCj8pREK9gl-W1L9S1o5_7gZPU/s320/FB1e.JPG" width="320" /></a></div>
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...and after adding more colour. Now, it doesn't look much...but I had to bear in mind the units were going to be waxed and polished, which deepens the colours...so best to go easy - you can always add more later on...but you can't always take it away. Best to be safe than sorry! The other thing I was taking into account was natural wear and tear and ageing. I could have easily gone much further and really knocked these pieces around but I also wanted to give them the chance to do part of that process themselves.....I just gave them a gentle kick start! Had I gone the whole hog and really distressed them up...then later down the line, along with this natural ageing process quite frankly they would go past that point of being trendy shabby chic...and just look plain knackered and tatty! If you want a quick fix, immediate look, and the pieces are only for a short term use, then doing the 'full monty' on them would be ok...but these are hopefully going to be with me a while...so I now want them to settle in and settle down and age gracefully in their own time...along with the rest of the studio...and me lol!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOICmG1uL4gKM7w6LH97plgAc0KjoJ0l1GWHxY7JbphjQthISRDAbPim16eMzmn0qpR8Xr97A9t0NZvwemf97fzwVwyhCxmeH2051dPLiuM-hB34U3-wK0V2ZNwUes6QYH3Ux7RVnPMz4j/s1600/FB1h.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOICmG1uL4gKM7w6LH97plgAc0KjoJ0l1GWHxY7JbphjQthISRDAbPim16eMzmn0qpR8Xr97A9t0NZvwemf97fzwVwyhCxmeH2051dPLiuM-hB34U3-wK0V2ZNwUes6QYH3Ux7RVnPMz4j/s320/FB1h.jpg" width="320" /></a></div>
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Here are some of the full units, mid treatment. I used a mixture of wood stains, Stazon inks and even Distress inks...which yes, are water based but a blast from a heat gun sort of semi sets them and the wax goes over it pretty good...but after all I wasn't after perfection so the odd smear just added to the charm of them.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnCZhY700oku12aOATT0DdF_2hLjaNXxmpMLvyRKpviX9Mrnnu8L9ro7BEZgeKdR5-wayPLqeCoDMKNtZKyTmJ-tZ4hMf9YKRNIHdICs96Pb9ZPU3pwfqDiJIi6dBhzwCG4fSEPHopxQqt/s1600/FB1k.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnCZhY700oku12aOATT0DdF_2hLjaNXxmpMLvyRKpviX9Mrnnu8L9ro7BEZgeKdR5-wayPLqeCoDMKNtZKyTmJ-tZ4hMf9YKRNIHdICs96Pb9ZPU3pwfqDiJIi6dBhzwCG4fSEPHopxQqt/s320/FB1k.JPG" width="320" /></a></div>
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Once all were colour treated, it was time to wax and polish them. They actually look very nice left at the above stage and had a lovely chalky dull appearance...but I wanted to give them an added protective coating, a bit of wood nourishment and a sheen to enhance the wood grain. I use clear Briwax a natural, toulene free, beeswax on most of my wood projects and furniture in the house, rather than varnish which can often yellow (and is often full of weird nasty smelly chemical things). Wax brings wood to life...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ecvHATOF1XFG0YzmciKbfoPM6V60GyYmO12EQJu7mb0iXp9kIGWV0gqnMZDShwFdxGC7KZ2Hu8XQI65Qd4I3Hk3p4XSlFFzAL5dg9YlmIJWSPNwIs_QSqXNRTaVQZTjqsYh85iwwxBUO/s1600/FB1l.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ecvHATOF1XFG0YzmciKbfoPM6V60GyYmO12EQJu7mb0iXp9kIGWV0gqnMZDShwFdxGC7KZ2Hu8XQI65Qd4I3Hk3p4XSlFFzAL5dg9YlmIJWSPNwIs_QSqXNRTaVQZTjqsYh85iwwxBUO/s320/FB1l.JPG" width="320" /></a></div>
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...which I hope you can see above, in the same piece after treatment. I rubbed in a thin even coating of wax using a lint free cloth, allowed to set and dry then gently buffed up with a clean soft cloth. </div>
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<br />So that was that...the units were all done and awaiting the drawer knobs!</div>
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<br />The drawer knobs at first posed a bit of a problem...for try as I might I couldn't find anything that fitted (general furniture drawer knobs are too big and looked awkward and cumbersome attached to the small Moppe pieces) and I felt totally uninspired by the designs available at the DIY stores. I wanted an eclectic mix...but at the same time something that all pulled together, had some sort of tie, and fitted in well with the theme and colour scheme of the studio...(and weren't going to break the bank!). I found one small set of brass ball shaped knobs that were perfect, so got those, but basically came to a dead end in my hunt. My plan was to have six sets of four handles - some identical sets, some different designs but with a connection, some made of same material...preferably metal and some wood...I was being picky and awkward but I knew what I wanted and I didn't want to settle for second best...</div>
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<br />...so basically I concluded that there was only one way I could do that...</div>
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<br />...make the rest myself!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-iVe-w09Ve1l_yCHiz8dMv6rQVKyV8ZMgx_jPDoBmImhjnMk79iajcWyzys_FnNHuGJdLGtWAxmF-xlLTNWAVAGleBibw8bA4Pl8lxqbK4oXcNNJEJ8c8daMo29yHAlNEWpK40imLP9N2/s1600/blog+double+piccy+fb2+and+fb2a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-iVe-w09Ve1l_yCHiz8dMv6rQVKyV8ZMgx_jPDoBmImhjnMk79iajcWyzys_FnNHuGJdLGtWAxmF-xlLTNWAVAGleBibw8bA4Pl8lxqbK4oXcNNJEJ8c8daMo29yHAlNEWpK40imLP9N2/s400/blog+double+piccy+fb2+and+fb2a.jpg" width="400" /></a></div>
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I'd recently had a delivery of polymer and air dry clays (intended for making jewellery beads and sculptures) and these seemed a perfect material to use. I did a bit of research on the Internet to see how people went about making polymer clay handles/knobs and the like and made the decision that the easiest thing to do was form the clay around a premade base (saved on polymer clay and also easier to bake). This obviously had to be something heat/fireproof as the polymer is cooked in an oven to cure and harden and it suddenly struck me that I had the very thing in my box of 'bits for altering and assemblage'. Tiny wooden knobs that on their own were mainly too small to use on the Moppe units as they were...but perfect to build up the clay over and being wood meant they could have pilot holes drilled into them so the finished handles could be screwed into place. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5wF6YzonEWBxJGbhhUATnDW9_lqQ9dGxMsPmGfeA5vo3FC7eeZ53eOXA8YWCsgxu1s4XBAiQqdsPlAPfKXz6wiMzML9C0tjBHe9p4b-tV95kcjv_o_QqT4uVMmC_y_WLZbt5jVVYXYvbG/s1600/blog+double+piccy+red1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5wF6YzonEWBxJGbhhUATnDW9_lqQ9dGxMsPmGfeA5vo3FC7eeZ53eOXA8YWCsgxu1s4XBAiQqdsPlAPfKXz6wiMzML9C0tjBHe9p4b-tV95kcjv_o_QqT4uVMmC_y_WLZbt5jVVYXYvbG/s320/blog+double+piccy+red1.jpg" width="215" /></a></div>
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The first set I made were all going to be different designs but united by colour scheme...red, to tie in with the odd splashes of red I have in the studio decor. I modelled the polymer clay around the wooden knob bases...using a blob of clay at the base to stabilise the piece as I sculpted and freeing up both hands.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPbNR4o0f9yOcKP_ffQwdtuRHREuNd2jvd6i4AP-OIQ3hvQeEyNwGVY5Q90EK-Xhft9dY3BvK8oPogh4b7V3dzfnn3sWsZzWsIjRRpmYTcaUorrrK-r9XmK-Az1uKvrYVyNI4z0h4mb1wE/s1600/blog+double+piccy+red2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPbNR4o0f9yOcKP_ffQwdtuRHREuNd2jvd6i4AP-OIQ3hvQeEyNwGVY5Q90EK-Xhft9dY3BvK8oPogh4b7V3dzfnn3sWsZzWsIjRRpmYTcaUorrrK-r9XmK-Az1uKvrYVyNI4z0h4mb1wE/s320/blog+double+piccy+red2.jpg" width="320" /></a></div>
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I made two flower inspired designs, a rounded piece with quarter segments and a twisted rope spiral design. Apart from colour, all had another common design element - a small brass brad in their centres. The photos above show the pieces after firing and I didn't sand or highly polish them (one piece was textured using fine grit sand paper) as that would have taken away some of the detailing...instead they were gently buffed but I also added a dark oil paint to stain and age them. I don't have a photo of that stage, but you can see the finished pieces at the end of the blog post.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1bps3bxCVLiG7cz-xcBXwuDslZ8Spl99otOYfQ0CgGX4JZLx3B5r80AS26RQfLH0YJMlQTqmZOxho0wo9ioBYpMxqietfjCwUkYY2zMJ1KJDt5PbwD56x71kyhZ_8KHCo3LZ7FxWmlici/s1600/blog+double+piccy+gold+and+green.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1bps3bxCVLiG7cz-xcBXwuDslZ8Spl99otOYfQ0CgGX4JZLx3B5r80AS26RQfLH0YJMlQTqmZOxho0wo9ioBYpMxqietfjCwUkYY2zMJ1KJDt5PbwD56x71kyhZ_8KHCo3LZ7FxWmlici/s320/blog+double+piccy+gold+and+green.jpg" width="320" /></a></div>
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The next two sets were also made of polymer clay - and comprise of identical designs....four knobbly pieces made with antique gold coloured polymer which were inspired by the shape of the studios brass curtain pole finials...and four jade/agate style round beads formed using a green clay to match the painted wall, mixed with translucent polymer and metal gilding flakes to highlight the brass fittings and features in the room. These pieces were also left buffed but not sanded to high polish but on reflection I now think the green ones would look better with a gloss look...so will do that at a later stage.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMQb5eNU2ZBZQNdJUBuN19Q9_RMQk9hrVppBDnzTCMOFzgp7SsOr63GPBBsgb5UIwRtteWDQOXTZ-Nqxj1704lnIaqwOqTOZL6ipOGVWPL6Oqr0ndlhGvTGNdco2UQuqqHkR_7H5qpDEab/s1600/blog+quad+piccy+faux+bone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMQb5eNU2ZBZQNdJUBuN19Q9_RMQk9hrVppBDnzTCMOFzgp7SsOr63GPBBsgb5UIwRtteWDQOXTZ-Nqxj1704lnIaqwOqTOZL6ipOGVWPL6Oqr0ndlhGvTGNdco2UQuqqHkR_7H5qpDEab/s320/blog+quad+piccy+faux+bone.jpg" width="320" /></a></div>
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The final polymer set were made to look like a faux bone...each one a different shape and made in white (mixed with a little translucent) then scuffed up and stained (using oil paints) and buffed with denim to give a very gentle soft sheen. The white works well in the sets of knobs as the colour really pops out and gives a bit of life to the units... but the staining and distressing stops them looking too stark and out of place.</div>
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<br />So that was all the polymer clay knobs done.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbKFmAz1AaOSl3ROL9-Ls_Okfm91Hbe8QpzKlNaI3bGB0xnS9OMcjKHKfPVAZSo-3oxbuQY3dBeq1LJy1-cpqRZUje1y4QqFmsCkSs11lG3ygur1YHJiVVSamlkyXLPEDUWQIgicukT60j/s1600/FB3-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbKFmAz1AaOSl3ROL9-Ls_Okfm91Hbe8QpzKlNaI3bGB0xnS9OMcjKHKfPVAZSo-3oxbuQY3dBeq1LJy1-cpqRZUje1y4QqFmsCkSs11lG3ygur1YHJiVVSamlkyXLPEDUWQIgicukT60j/s320/FB3-001.JPG" width="320" /></a></div>
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The brass premade ones needed no extra work done to them. They were a bit of a gem of a find and aren't strictly speaking cabinet drawer knobs...well actually the company who sold them to me dealt with antique furniture restoration etc and said they were supposed to be ball feet for a small table or trinket box but they fitted the bill perfectly...and a nice discovery was that the engraved patterning on them was very similar to the materials on the Balinese wood puppets which are the main inspiration for the studio decor (wait for my blog post on the studio for that info and all will become more clearer). These brass knobs weren't cheap but seeings as I was saving money on the rest of the pieces I decided to treat myself.</div>
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<br />That left just one set to go....and I was running out of ideas. I really wanted something wooden and struck upon the idea of using cotton reels. I had some small ones in that 'altering and assemblage' box so went to retrieve them....and instead found buried deep inside that box another small bag of wooden drawer knobs...same shape as some of the ones I'd used for the polymer clay pieces....only slightly larger!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RVVS-8-bobll9rixwG0ChSsouXFZsOyjwzQHPLkj86j9tZw4zKIZCyBK4newjkFa5zT7fNUdio18Zw5K5kL0JEvbroV5wfRNg8bjmjx-n86dJq2FJ2roSt4Z40HbbPWzBhSvbP2X6zYT/s1600/blog+double+piccy+wooden+knobs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RVVS-8-bobll9rixwG0ChSsouXFZsOyjwzQHPLkj86j9tZw4zKIZCyBK4newjkFa5zT7fNUdio18Zw5K5kL0JEvbroV5wfRNg8bjmjx-n86dJq2FJ2roSt4Z40HbbPWzBhSvbP2X6zYT/s320/blog+double+piccy+wooden+knobs.jpg" width="222" /></a></div>
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This astounded me...as I can't (still to this day) remember when I bought them...and how long I'd had them...but that really didn't matter now....I had enough for a set of four and they were a perfect size. I stained them the dark wood colour and was going to leave them at that...but when I held them up against the cabinets...they sort of looked...well...blah! they looked lost and rather insignificant and needed something to just give them a bit of spark. I drilled the tops with a small hole and inserted a brass brad with a fancy metal star shaped thingy (god knows what they are called) found lurking amongst the craft bits and bobs. They aren't all the same, they have different metal colours and slight differences in shapes...but they still seem to go together and form a nice set.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Y4H6kbcxrqbhU1gLXu9_CCTFjimCn7IJb4f2RzS5oTXk2Ia9kMrRsIw0VAa1605bDhq-9yvYHWk7NYsXG-HpiaFfT9jZhyT1cgAUBtY7XnEz6j98bhjQ8dNHOic2FnB4P2khu-isPUdF/s1600/blog+double+piccy+fixing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Y4H6kbcxrqbhU1gLXu9_CCTFjimCn7IJb4f2RzS5oTXk2Ia9kMrRsIw0VAa1605bDhq-9yvYHWk7NYsXG-HpiaFfT9jZhyT1cgAUBtY7XnEz6j98bhjQ8dNHOic2FnB4P2khu-isPUdF/s320/blog+double+piccy+fixing.jpg" width="214" /></a></div>
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So, all knobs done...now I just needed to attach them to the cabinet fronts. I opted to drill and screw each one rather than glue as this makes it easier to remove/replace any should they get damaged or if I ever change my mind and re do up the whole thing with new knobs. Some of the pieces needed the wood based sawing and levelling off a bit but the wood bases certainly made them easier to drill and secure. The brass ones already had integrated screws and fitted on like a dream!</div>
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<br />Here's a round up of the knobs in situ -</div>
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The 'red' set - showing the dark staining patina achieved by rubbing in oil paints and buffing off the excess.</div>
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'faux bone', antique gold knobbly knobs, wood with metal detail, and 'green agate type' sets.</div>
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Antiqued and engraved solid brass ball knobs.</div>
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And finally, here's the whole set of four cabinets stacked together. Each cabinet has one from each set of knobs and are fitted on in a random pattern. The units themselves are being stored on shelving above the jewellery work bench and are being kept separate so that I can lift down and retrieve any one unit as and when required....but should I ever want them displayed stacked together, then I also have that option and they have been made as a matching set and so when put together, they form one nice whole piece of storage furniture.</div>
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<br />So I hope you found that post of interest and it'd be nice to have feedback on what you think of the units....</div>
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<br />oh....one last thing...</div>
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<br /><u>THE ALSO RANS....</u></div>
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<br />Things don't always go to plan...there were a couple of failures along the way and I have two sets of knobs that just didn't make the grade.</div>
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The first set of polymer round bead style knobs I made turned out the wrong colour mix - I wanted red and green streaks but over mixed the clay and the alcohol ink coloured gilding metals added into it all didn't help things at all and contributed towards turning the piece a bit orangey brown. They are actually still very nice in appearance and will look even nicer polished up....but didn't quite fit in with the Moppe units. They will come in handy for another project however...so not a total loss.</div>
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<br />The other knobs however, were the true disaster of the whole project...everything ran so smoothly in the making of these storage cabinets that I suppose it was only time a real eeekkkk moment turned up! I had envisaged having knobs looking like old Victorian cracked porcelain ones so formed a base of white air dry clay over wooden knobs, let cure and dry and then went about treating with a Crackle Glaze. This all went well, and my intentions were to rub in some ink to age them and highlight the cracks, then coat with varnish to seal and provide a nice shine and glaze...the knobs were fully dry and nicely crackled but as I picked them up to ink, the bits of glaze just started falling off in chunks. I tried inking them all up to see if it was just one bad piece, but no they all were too brittle to use...and funnily enough, although I used the same ink on them, it came out different shades so the whole set looked a complete mess. These ones are consigned to the bin...but I'll salvage the wood bases for polymer use. I've no idea what went wrong - the clay bases were sealed, primed, and given a key for the glaze and this technique has worked in other projects before but I guess I can ponder over that another day. I can learn from this failure...and the upside is that I went on to make the faux bone knobs to replace them...and I think they're great...so maybe it turned out to be a happy accident!</div>
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<br />AJL XXX</div>Ange J Leehttp://www.blogger.com/profile/15191549006189250185noreply@blogger.comtag:blogger.com,1999:blog-987792603142540995.post-74235249711561837942012-05-14T09:00:00.000+01:002012-05-15T08:42:33.708+01:00Mega Muffin Monday!Ok, so I didn't exactly bake these today (otherwise I would have been up since the crack of dawn!) I actually baked them last Thursday...but had I posted about it then...well 'Muffin Thursday' doesn't ring quite as nice as my now traditional Monday title!<br />
<br />My OH's workplace are moving premises this month and their official 'leaving' party was last Friday so I was asked to provide some muffins, plus a little celebration cake (actually, they just asked for a rich fruit cake but I couldn't resist adding a bit of icing decoration to it)....so last Thursday was a Mega Muffin day!<br />
<br />Among the flavours I created some Lemon Drizzle Muffins and after mentioning it to a few Facebook friends, I was asked to hand over the recipe...so here it is.<br />
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<u><span style="font-size: large;"><strong>Muffin Monday - </strong>Lemon Drizzle</span></u><br />
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I kid you not, these are tooth achingly sweet and tangy...not a chunk of chocolate in sight but still calorific with a double whammy of sugar...but heck, we all need a sugar hit treat now and again!<br />
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(makes 9-11 standard sized muffins)<br />
9oz plain flour<br />
3 teaspoons baking powder<br />
1/2 teaspoon salt<br />
4 oz caster sugar<br />
1 egg<br />
9floz milk<br />
3floz vegetable oil<br />
1/2 teaspoon pure vanilla extract (optional)<br />
2 teaspoons fine grated lemon rind<br />
<br /><em>Drizzle topping:</em><br />
4oz caster sugar<br />
juice of 1 large lemon<br />
zested lemon peel<br />
granulated sugar to sprinkle (optional)<br />
<ol>
<li>Preheat oven to 190-200oC (375-400oF)</li>
<li>In a large bowl, sift together flour, baking powder, salt and sugar.</li>
<li>In another bowl combine together the egg, milk, oil, vanilla extract and lemon rind.</li>
<li>Pour all of the wet ingredients into the dry mix and stir until just combined. The batter will look lumpy but no dry flour should be visible.</li>
<li>Spoon into prepared muffin cups and bake 20-25mins until lightly browned.</li>
<li>Once baked and removed from the oven, gently slash the tops of the muffins with a knife (or spear with a skewer) and prepare the drizzle topping -</li>
<li>Place the sugar and lemon juice into a pan and heat very gently until the sugar has dissolved. Spoon half of the mixture over the muffins, making sure the liquid soaks into the slashes you've made.</li>
<li>Allow the remaining drizzle mix to thicken slightly and then spread this over the muffin tops - the sugar will have begun to crystallise and set so it forms a nice crusty layer. </li>
<li>Sprinkle over the lemon zest and extra granulated sugar (if required).</li>
<li>EAT!</li>
</ol>
Enjoy!<br />
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Oh...and here's the little celebration cake I made for the party - couldn't resist adding a little 'safety hard hat' to the top!<br />
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HSE - 'Leaving Hagley Road (2002-2012) Party' celebration cake</div>
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</div>Ange J Leehttp://www.blogger.com/profile/15191549006189250185noreply@blogger.comtag:blogger.com,1999:blog-987792603142540995.post-25006633373149695462012-04-24T07:35:00.000+01:002012-04-24T08:03:52.740+01:00TATTY TUESDAY - No 5<strong>A TATTY TUESDAY TO YOU!</strong><br />
Last week I was having a little bit of a play with paper flowers, the intention being to add to my Floral Fancies website (yes I know, it's looking a bit neglected...but I'm actually having issues with uploading images on there, so please be patient). I was testing out different size and shaped flower rubber stamps images, two of which happen to be from the Tatty Button range, and I ended up using them to create a fun little costume jewellery ring....so it only seemed right to blog post it here.<br />
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<u><strong><span style="font-size: large;">No. 5 - Paper Flower Ring</span></strong></u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9fwJc4Hh7dhkAG_rugNHmTBmGYbGGIhnWu7l7USbxFoQOjTLEiatCzM09NMeCBaTSVEK2Clvrr_PFnPweICGkx0oyQ5Mbzr3NxX3d5nIvNNpS2f_Mzsz4Fvu2f78lYGASKdnIF6bIVaF/s1600/063+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9fwJc4Hh7dhkAG_rugNHmTBmGYbGGIhnWu7l7USbxFoQOjTLEiatCzM09NMeCBaTSVEK2Clvrr_PFnPweICGkx0oyQ5Mbzr3NxX3d5nIvNNpS2f_Mzsz4Fvu2f78lYGASKdnIF6bIVaF/s320/063+-+Copy.JPG" width="239" /></a></div>
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For this flower I used two stamp images which can be found on the <a href="http://www.creative-expressions.uk.com/productcatalogue/detail.php?pid=TB16" target="_blank">Tatty's Flowers plate TB16</a> </div>
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The techniques is one you will have seen on the blog before - my shabby chic paper flower using a wet technique found <a href="http://thesixinchsquare.blogspot.co.uk/2011/03/paper-flower-technique-no1.html" target="_blank">HERE</a></div>
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Other materials used - </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmGRbzyMymZHAwfxFKIh51XlB6u-IEYIGkHwnWgbL-HYtQnmx85-_Tjk40bEaZtRfJKjsnPgR_FMcgoHFFg6JbX5y8x2ynMlQ8w30e2Hn-HSuilSkUQ4vbW3sjfeQ6pznYK0LAoh6lj3q/s1600/059+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmGRbzyMymZHAwfxFKIh51XlB6u-IEYIGkHwnWgbL-HYtQnmx85-_Tjk40bEaZtRfJKjsnPgR_FMcgoHFFg6JbX5y8x2ynMlQ8w30e2Hn-HSuilSkUQ4vbW3sjfeQ6pznYK0LAoh6lj3q/s320/059+-+Copy.JPG" width="320" /></a></div>
Black stazon ink</div>
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Good quality double sided printed card/paper approx 220gsm</div>
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mini metal split pin (paper brad)</div>
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silver plated ring shank with flat base</div>
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Pinflair gel glue</div>
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water in a fine mister</div>
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The images were stamped out as follows - three of the flower with the circle centre detail and four of the plain image...and all layered up with all the plain ones on the bottom, and the button flowers on the top. A mini metal brad/split pin was fixed through the centre to attach and secure them all together and the flower was then formed as per the above technique - by dampening with water, carefully scrunching up, opening out and allowing to dry to harden up and set in the desired shape.</div>
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Once completely dried (the process can be speeded up with a heat gun) I trimmed the excess metal off the ends of the split pin using jewellers metal snips and adhered the flower to the ring shank. The ring shank used was quite thin and delicate and the split pin ends slightly stuck out too far each side so were trimmed to neaten it up and prevent any sharp edges protruding out. This may not be necessary on larger ring shanks, so it pays to just line up the flower onto the ring first to check, before cutting and glueing.</div>
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If you're wondering why I used two different flower images...well, I actually had three attempts at this flower...checking to see how each stamp shape reacted to the wet technique. If you study the original technique you will notice the best flower shape achieved uses flower shapes of differing and graduating sizes (largest at the bottom, smallest to the top). Using just the plain flower image gave an <em>ok</em> flower...but not a <em>brilliant</em> flower - too bulky to use on the ring. The top/inner segments proved too difficult to wet and manipulate into a tight centre but the outer segments were very pleasing and held their shape really well. A flower made out of purely the 'center detail' flower image was too delicate to take the water and fell apart during the scrunching up process....this was because the petals of each shape were just too narrow and once wet, ripped easily at the base during manipulation and were too small to form a decent sized outer petal. However, a combination of them <em>both</em> resulted in a very nice little flower..the button image used for the inner segments were small enough to scrunch up tightly and the plain image shape strong and big enough to create a full shape and support as the outer petals.</div>
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So, there you go...a simple and fun little novelty ring....I shall enjoy wearing this! One thing to bear in mind however is that this, after all is still paper and quite delicate and will damage easily, so only really intended as an occasional wear costume jewellery piece...certainly not one for wearing while weeding the flower beds! I have actually considered strengthening the flower and prolonging wearability by dipping in glaze/UTEE - this will also alter the look and create a glossy finish. One experiment to try another day methinks!</div>
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...and now...a quick add on to the post....</div>
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I made a pendant too!</div>
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Instead of using a split pin, I used a silver plated head pin (jewellery finding) with a small plastic bead attached. The petals were formed around the bead and the excess wire out of the back formed into a ring (using round nosed pliers) to act as a bail for a chain.</div>
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Tatty Ta Ta for now!</div>Ange J Leehttp://www.blogger.com/profile/15191549006189250185noreply@blogger.comtag:blogger.com,1999:blog-987792603142540995.post-41064492873680174882012-02-07T15:44:00.001+00:002012-02-07T15:53:21.990+00:00TATTY TUESDAY - No 4<div class="separator" style="clear: both; text-align: center;">
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<strong>A TATTY TUESDAY TO YOU</strong>!<br />
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Today I'm showing you a card showcasing a technique I've been wanting to try out for some time. An image formed using rolls of paper/card placed side by side. I few years ago I was asked to make a piece of paper craft and mixed med jewellery for a friend...it was a pendant, utilising pre printed images and made on much smaller scale, but it did inspire me to want to try it out as a card and using a stamped image. I never really got around to it until now. I cannot, however, claim the idea to be mine as I have seen it done a number of times before on jewellery....but not on a card, or shaped in the way I have done...so I guess I put a little bit of my own spin on things.<br />
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Seeings as it's February and Valentines Day will soon be on us, my idea was create a heart shape design card....and the choice of Tatty Button image?...well it was a no brainer. Best Friends is a perfect shaped image to fit inside a heart and the two ponies nuzzling each other makes for a sweet romantic scene too.<br />
<strong><u>N0. 4 - VALENTINES CARD</u></strong><br />
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A very simple design and layout using just two colours of cardstock and one stamp image in black ink.<br />
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Firstly, the image was stamped out in full 9 times onto plain white paper. Each piece was then curled around a wooden dowel to create a roll. Each roll was then placed side by side, lined up in such a way to re-construct the full image again.<br />
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It takes a fair bit of patience and working out in order to get the right sections to line up. The idea in itself is easy and simple....but the difficulty is in you having make sure that each roll is exactly the same dimensions (that is why I used a piece of dowel rather than hand rolling each piece freestyle. It also proved a bit difficult shaping the piece as I chose to rip the edges to give a softer look to it, rather than cutting with scissors. A heart may not have been the best of choices to use for my first go at this, but there you go...I like a challenge LOL!<br />
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One of the problems I encountered was the rolls themselves were not very stable once the dowel was removed. They got a little out of shape during assembly of the card and this increases the danger of the image distorting. The problem lay in the thinness of the paper and perhaps something with a slightly higher gsm would have been better. Depending on the design, the dowels could also be left inside the rolls for extra support and create more uniformity...but in this case the heart shape made that impossible.....so I live and learn :) (BTW - I did actually leave supports in the rolls used in the original jewellery piece - it certainly needed to be strong to endure being worn).</div>
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The rolled image piece was then attached to a coloured card heart which was run through an embossing folder to add more depth and interest in texture...the shape, being a contrasting colour also reaffirmed the heart shape of the rolled stamped image.</div>
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It proved a very interesting technique to try out and I'll definitely be having another go....it certainly has scope to be used in cardmaking in more ways....so I need to practise a little bit more and experiment with some other images and colours.<br />
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STAMP IMAGE USED - <a href="http://www.creative-expressions.uk.com/productcatalogue/detail.php?pid=TB10" target="_blank">TB10 Tatty Button 'Best Friends'</a></div>
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Tatty Ta Ta for now!</div>Ange J Leehttp://www.blogger.com/profile/15191549006189250185noreply@blogger.comtag:blogger.com,1999:blog-987792603142540995.post-35994944263184139342012-01-06T14:52:00.002+00:002012-01-06T14:58:34.146+00:00New links for recipesThere aren't many recipes on my blog...yet! I do intend to add more because I love cooking and baking and love sharing recipes.<br /><br />One thing that has happened is a number of requests by followers, for direct links to them..which actually I did have set up on the right hand side...but I'm guessing, seeings as they are in the listing for tutorials, they aren't easy to spot...<br /><br />...so I've given them their own seperate list. It's still on the right hand side....just under the tutorials section.<br /><br />Hope this helps!Ange J Leehttp://www.blogger.com/profile/15191549006189250185noreply@blogger.comtag:blogger.com,1999:blog-987792603142540995.post-52426720988126698432012-01-05T14:56:00.002+00:002012-01-05T16:23:33.720+00:00Chocolate Brownies...and it's blowing a gale!<div>
Wow...we're certainly having a bit of a storm across Britain at the mo. Days of relentless rain and gales is causing damage and havoc for some. We've had a few trees downed in the nature reserve...thankfully not falling near the road, paths or onto cars and last night was a restless one with howls of wind that made the hairs on the back of your neck stand up, and gales tore down the sides of the houses and threw debris up onto our windows and roof....not a peaceful quiet time at all! Thankfully no serious damage done and we do hope we've seen the last of the worst of it and calmer times are on the horizon. It's certainly been a time for staying indoors...well...certainly for me...but if you're venturing out, hang onto that hat, batten down the hatches and stay safe!</div>
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Last week I made some Chocolate Brownies and must say I was pretty pleased with the outcome...because to be honest I've always been rubish at baking them, always overcooking and never achieving that perfect balance of scrummy gooey inner and crispy crust outer. This might actually surprise you as I do a fair bit of baking and spent many years creating celebration cakes. It's not for the want of trying...that actual making cannot be any simpler..it's the baking bit that evades me...so I guess brownies have just always been my nemesis. <br />
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Maybe it's because I have gone through three different ovens (both gas and electric) in my house over the years so have never managed to settle and get used to a particular way of baking...maybe it's because I have a particular standard of how I like them to be...maybe it's because I'm Virgo and can be a tad obsessive over perfection...but I have a standard - THE most perfect brownie I ever ate was at the Victoria pub in Beeston, Nottingham during an annual CAMRA General Meeting...heavenly sticky chocolate devine creation that I haven't found equal to since (bought or baked)...so those have always been the standard (sadly their recipe is a secret one and refused to be parted with) and I've struggled to meet it..<br />
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...but this I'm happy to say is the closest I've got to it so far - one kindly given to me by my lovely friend Sarah.<br />
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NOTE - please note that oven makes/temps can vary and the times and temp stated in the recipe are standard and may have to be tweaked to suit yours. I used the exact temp but in a small half sized oven (electric but non fan) and had found I had to increase the cooking time by and extra 10 minutes. <br />
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<strong><u>CHOCOLATE BROWNIES</u></strong><br />
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<li>250g Butter</li>
<li>200g good quality milk chocolate (roughly chopped up)</li>
<li>80g Cocoa powder (unsweetened variety - NOT drinking chocolate powder)</li>
<li>65g Plain flour</li>
<li>1tsp Baking powder</li>
<li>360g Caster sugar (I used unrefined golden caster sugar)</li>
<li>4 eggs</li>
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Preheat oven to 180oC, grease and line a 20x20cm (8x8inch) square cake tin.<br />
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Sift flour, cocoa, baking powder and sugar into a bowl and set aside. Gently melt butter and chocolate in a bowl over a pan of simmering water (double boiler technique) and allow to cool slightly before mixing in the dry ingredients. Then beat in the eggs until you get a smooth glossy runny batter. Pour into the prepared cake tin and bake 25 mins. Check after this time. The cake will have risen slightly and be crusty on the edges but slightly underdone in the centre. A skewer inserted into the centre WILL NOT come out clean (if it does, the cake is overcooked). If you feel that the cake is still too underdone....return to the oven and bake for a further 5 mins, checking and continuing on in increments of 5 mins until you reach your desired consistency. Taking into account my oven, my brownies took an added 10 mins. Remove from oven and allow to cool slightly, then remove from tin and cut into 16 squares. Dredge the top with icing sugar. Best served warm.<br />
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NOTE - Everyone has their own ideas of a perfect brownie...mine has to be crispy crusty on the outside but dense, slightly undercooked and fudgy looking inside. The cake will rise, then sink back down after taking out of the oven and will probably crack on the surface too....this I find very acceptable and adds to the rustic look and crunchy texture. These brownies are delicious eaten still warm, just baked, but I find they improve and become even more dense and fudgy the following day...and warm up a treat in the microwave. They are wonderful eaten as is, with a cuppa, or served warm with cream...or custard.<br />
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VARIATIONS - for extra richness you could substitute some of the milk chocolate for plain but I do find the dark cocoa powder more than does for this in the original recipe. I'd suggest you cook it in it's original form first then decide if you wish to tweak the mix to meet your own tastes. For extra crunch, stir some nuts into the mix prior to baking. I have used hazlenuts and pecans and can say both are delicious additions. If you up for a real chocolate hit, you could also throw in some added chocolate drops/chunks (white chocolate works very well)....or cover the baked top with a ganache or fudge frosting.<br />
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WARNING - contains many many calories...best not to think about it...eat just one square, give the rest away to your family who will love you forever...then go for a jog!<br />
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...and don't worry, you're not missing out as you'll be asked to make more, very soon after...so not long to wait until your next brownie treat!<br />
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EnjoyAnge J Leehttp://www.blogger.com/profile/15191549006189250185noreply@blogger.comtag:blogger.com,1999:blog-987792603142540995.post-13855631641143499162011-12-23T19:04:00.004+00:002011-12-23T19:04:54.888+00:00MERRY CHRISTMAS AND A HAPPY NEW YEAR!My last post for the year for 2011 and it is to Wish you all a very Merry Christmas and a Happy and Peaceful New Year.<br />
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Many thanks to you all for taking the time to pop by this Blog, read up and comment...it is all very much appreciated....by both myself and my little Tatty Button and her friends.<br />
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...and so, to end this post....I give you a little bit of general knowledge. Did you know that apparently most British Robins migrate to southern warmer climes at this time of year? they leave our Isles to escape what they believe is cold weather!...and the birds we see during winter and the Festive period are more than likely Robins that have migrated in from the Far Eastern countries such as Russia...to escape their very hostile cold temperatures....they must feel they are on a sunny holiday! So, if you see a little RedBreast on Christmas day, bid him a Merry Christmas in Russian lol! BTW - the photo I took of this little Robin above, was in the summer of 2009...so a very British little chap.<br />
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Takes cares and enjoy your holidays where ever you go, what ever you do!<br />
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xxx<br />
<br />Ange J Leehttp://www.blogger.com/profile/15191549006189250185noreply@blogger.comtag:blogger.com,1999:blog-987792603142540995.post-27028180133268961852011-12-21T16:47:00.002+00:002011-12-21T21:06:34.281+00:00Chocolate Marshmallow Fudge and Christmas favor name tags<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
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Well, that certain festive day is drawing close. Have you got your presents all wrapped, sent your cards and iced that cake yet?<br />
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I have to admit I'm pretty organized this year...which is pretty scary for me! probably due to the fact that Christmas is being spent with my family, at home in Birmingham this year....no panic packing of bags and trying to get things done a week or so in advance in order to head off to Worcester to spend the holidays with Clives mom. The meal this year is being held at my sisters and so I'm not having to cook much so it's a pretty laid back affair for me. We do share the cooking responsibilities though and this year I've been given the task of providing the sweet course so that's all fine and prepared in advance. I also make a Christmas cake for them every year. In the past these have been unusual, unique and highly decorative but this year it's simple but classy.<br />
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So, Christmas day will be a lazy morning for Clive and I, smoked salmon and scrambled egg breakfast with Bucks Fizz, open our presents to each other then tootle off to sisters place early afternoon (thankfully she only lives around the corner) for the traditional mahoosive feast of turkey and beef. </div>
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There are eight of us sharing Christmas this year and my sister is really doing a grand job of a table setting so she asked if I could make some name tags for each place setting...</div>
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...and seeings as I am in charge of sweets I decided to incorporate some chocolate truffles as Xmas favors - Irish Cream flavoured for the adults, milk choc for the youngsters. All bagged up in silver and black to co-ordinate with her choice of colour scheme, tags formed using Spellbinders dies and each name cut out in fancy font in card using my good old Cricut Create and Gypsy. Pretty silver cord and a tiny silver bauble finished off each package. She's indicated a few things she's got planned for the design....so can't wait to see the table in all it's glory on the day!</div>
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Anyways...onto the main reason for my blog post. A few weeks ago I was given a recipe for easy cook fudge...one made with chocolate and marshmallow, that I was assured is yummy and takes minutes to make and no faffing about with sugar thermometers...so how could I <em>not</em> want to try that!</div>
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So today I did just that. Very sorry but I can't credit who's recipe this is...it was passed on from a friend...from <em>her</em> friend and we think it might be something off a tv cooking programme but can't be sure. I did a bit of googling to see if I could work out who...but no joy...so if anyone knows the answer, please let me know.</div>
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<strong><u>INGREDIENTS</u></strong></div>
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70g Butter</div>
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300g Soft Brown Sugar</div>
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125g Evaporated Milk</div>
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225g Marshmallows </div>
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300g Milk Chocolate (cut into small pieces)</div>
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75g Dark Chocolate (cut into small pieces)<br />
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Prepare an 8inch cake tin by lining with greaseproof paper.</div>
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Place butter, sugar and evaporated milk into a large pan and melt gently over a low heat. When all has dissolved, stir in the Marshmallows. Boil for 5 mins, making sure the marshmallow has dissolved. Working quickly, take immediately off the heat and stir in the chocolate. Leave 1 minute then stir to completely combine and ensure the chocolate has melted (please note this mixture, at this moment is VERY hot so yes the gooey choccy mass looks so tempting that you want to stick your finger in to try some...PLEASE don't you'll burn yourself very badly).</div>
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Quickly pour into the prepared tin and allow to set for approximately 3 hours. Then remove from tin and paper, cut into approx 2cm squares and box/bag up as required.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBVOylvURn60fXjRFbiONan-wgdRBz8OPeTSLCt2kZnopQQeU7oLm08Y8KCs0lXhNJ-JfdJCZ_36mW3XUXYZ3LotBboeM1jqghtxYlM7awwSH94b-yZ10rlsDCr-s4dYFj14IFQ07CY6r/s1600/choccy+mallow+fudge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBVOylvURn60fXjRFbiONan-wgdRBz8OPeTSLCt2kZnopQQeU7oLm08Y8KCs0lXhNJ-JfdJCZ_36mW3XUXYZ3LotBboeM1jqghtxYlM7awwSH94b-yZ10rlsDCr-s4dYFj14IFQ07CY6r/s320/choccy+mallow+fudge.jpg" width="320" /></a></div>
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And there you have it....soooo simple to make and I can honestly tell you it <em>is</em> ABSOLUTELY DELICIOUS....smooth, velvety and squidgy (because I have relented and munched on some...but then I have to do this and taste it otherwise I wouldn't be able to give you the recipe if it was all horrible and nasty tasting lol!). A dusting of icing sugar was all that was left to make them a little festive.</div>
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Enjoy......now go finish that present wrapping!</div>
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</div>Ange J Leehttp://www.blogger.com/profile/15191549006189250185noreply@blogger.comtag:blogger.com,1999:blog-987792603142540995.post-68164922789312506332011-11-29T13:35:00.001+00:002011-11-29T14:39:45.457+00:00TATTY TUESDAY No3...PART 2!<strong>A TATTY TUESDAY TO YOU!</strong><br />
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Todays I'm posting a follow on from TT No3s post about Altered Stamp Elements (see <a href="http://thesixinchsquare.blogspot.com/2011/11/tatty-tuesday-no-3.html" target="_blank">HERE</a> )<br />
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As I promised , I have completed a piece using this technique, and have made a rosette xmas hanging ornament using the closed umbrella stamp.</div>
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<strong><u>ALTERED STAMP ELEMENTS - ROSETTE XMAS ORNAMENT</u></strong></div>
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<strong>TOOLS REQUIRED - (to make a double sided ornament)</strong><br />
<ul>
<li>STAMP - <strong>closed umbrella</strong> <strong>image</strong> from TB14 plate Tatty Button Bits and Pieces</li>
<li>Black Stazon ink</li>
<li>Acrylic block for applying stamp image</li>
<li>Red Cardstock (I used textured card)</li>
<li>Green Cardstock (I used textured card)</li>
<li>Gold Mirri cardstock</li>
<li>Spellbinders Nestabilities die S4293 Lacey Circles</li>
<li>Spellbinders Shapeabilities die S4340 Create-a-Flake Three</li>
<li>2 wooden buttons</li>
<li>Red Grosgrain ribbon 1.5cm wide and 36cm long</li>
<li>Red&White Bakers Twine</li>
<li>Old coarse bristled artists paintbrush or blending tool</li>
<li>Glue (Glue gel and tape works best)</li>
<li>Die cutting machine</li>
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Following the tutorial set out for the <a href="http://thesixinchsquare.blogspot.com/2011/11/tatty-tuesday-no-3.html" target="_blank">Altered Stamp Elements</a> I stamped out 16 umbrella images onto red card, and 16 umbrella images onto green card (remembering to leave out the handle part) then cut out the images and curved all the pieces to create dimemsion. These were then set aside.</div>
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Using my Cuttlebug die cutting machine and the Gold mirri card, I cut out two each of the listed dies - using the second largest lacy circle (9cm approx diameter) and the mid sized snowflake. The two largest circles were glued back to back and the edges slightly aged using black Stazon ink and the brush. The two snowflakes were also inked but not glued together. </div>
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The red grosgrain ribbon was folded in half and glued across the large die cut circle so that it lay each side...forming a loop at the top and the two ends at the bottom. A length of bakers twine was then layed across the ribbon in the same fashion, and secured in place. Black Stazon ink was brushed gently across the ribbon to age it.</div>
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The stamped and cut out pieces were then sorted out into two equal piles, each containing 8 red and 8 green parts and assembled and glued into full circle rosettes of alternating colours - one each side of the gold circle. </div>
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The small die cut snowflakes were then glued to the centre of each rosette, topped off with a wooden button tied with extra offcuts of the bakers twine.<br />
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So, there you go! This piece was constructed double sided so that it can be hung up...as both sides will be seen but you could easily make just one side...and perhaps use it for a card topper...or even an embellishment/tag on a present.<br />
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<br /></div>Ange J Leehttp://www.blogger.com/profile/15191549006189250185noreply@blogger.comtag:blogger.com,1999:blog-987792603142540995.post-27536802247759969672011-11-22T17:00:00.002+00:002011-11-22T18:17:01.026+00:00TATTY TUESDAY - No 3<div>
<strong>A TATTY TUESDAY TO YOU!</strong></div>
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Have you ever wanted to buy a particular rubber stamp...but hesitated because you don't think you'll ever use it enough to justify it's purchase price?...and that it may be only fit for one particular purpose? <br />
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Well, todays Tatty Tuesday might help you to reconsider the designs and look beyond what the eye initially sees. Sometimes that stamp can offer you a little more scope and versatility than you first realise and enable you to use it in projects and designs beyond what the original design intended.</div>
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As someone interested in altered art, I always try to keep an open mind about materials and items that can be reused in ways other than their original purpose and I also try to look at rubber stamp designs in that same way too. I like to take elements from designs and stamp them out to see what else I can do with them and increase their potential (and so make them more cost effective). Although I know other crafters do this...I don't really think there is a particular term for this technique...</div>
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...so I have decided to call it ALTERED STAMP ELEMENTS.<br />
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I'm using three Tatty Button designs to prove the point and using them in the form of paper piecing (ie cutting out the stamped images and piecing them together to form other shapes. Some stamp designs might allow you to stamp and group the elements directly together without the need for cutting out and layering up....but it really depends on what you have available and how easy it is to ink up and isolate the various sections.....clear stamps are best for this as you can see where to position the stamp.</div>
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I'd also like to point out that the fist two designs were initially discovered and used by Karen Lines and Sue Wilson for Creative Expressions.</div>
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<u><strong>TUTORIAL No3 - ALTERED STAMP ELEMENTS (using paper piecing)</strong></u></div>
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<strong>TOOLS REQUIRED - </strong></div>
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I'm not completing a full project piece in this tutorial...rather I'm just showing you how to reuse elements from stamps and using three Tatty Button designs as examples in basic forms...therefore basic tools required. It will then hopefully help you look at all the stamp designs YOU own and see what you can take elements from and incorporate into your own artwork.</div>
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For my examples I used</div>
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Main stamp images - for this tutorial I used TB14 (Tatty Button Bits and Pieces), TB3 (Rainy Days), and TB8 (Pip)</div>
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Paper and/or cardstock - coloured and patterned</div>
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Ink (in this case Ranger Distress Ink - Black Soot)</div>
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Acrylic blocks for applying the stamps</div>
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Scissors</div>
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<strong>TUTORIAL -</strong></div>
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First, stamp out your full image, in black ink, onto a spare piece of white paper...so that you can see all the details clearly. Then look carefully to see if there are any areas that could be isolated to be used to create a different design. The closed umberella design above has potential with the main triangular shaped section to be used in multiples and pieced togther to form shapes. The handle section is not required.<br />
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Ink up the stamp and multiple stamp out onto your chosen paper. I am using a simple plain coloured piece so that you can see the designs more clearly as we progress with the tutorial. If you can avoid inking up the areas that are not required, all the better, but because in this particular technique we are cutting out the shapes, it is not so important - the unwanted sections will be cut away.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbe2qS_A1Ch86s6L_o7gSlqKhonXXFRfyWUmv-ATGfNecQ_cm6_pkKWoc2mWyzwroR_xcaZPS4vDCvuT2eQTy0uLV2KzQHTD6qOecID47KfBrDwiLfsNc__N1puAlnM5mPGWIQkblPGjz/s1600/blog+TT+1c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbe2qS_A1Ch86s6L_o7gSlqKhonXXFRfyWUmv-ATGfNecQ_cm6_pkKWoc2mWyzwroR_xcaZPS4vDCvuT2eQTy0uLV2KzQHTD6qOecID47KfBrDwiLfsNc__N1puAlnM5mPGWIQkblPGjz/s320/blog+TT+1c.jpg" width="320" /></a></div>
Cut out all the pieces...depending on your design and size of and personal preference, use the cutting tool of your choice. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76PajXkiswc28UP3Q0xFpzoaivOSIPy24B1Uo-ybyAtKOLE1t_ZWGhXIfATT62ufb5YkljWypefo_nuQcUG8TVm9OygGNblIiP_CnRCVtny_r3Nx6hlWuP6vfuvbXe7i31qxxrI1L74u3/s1600/blog+TT+1d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76PajXkiswc28UP3Q0xFpzoaivOSIPy24B1Uo-ybyAtKOLE1t_ZWGhXIfATT62ufb5YkljWypefo_nuQcUG8TVm9OygGNblIiP_CnRCVtny_r3Nx6hlWuP6vfuvbXe7i31qxxrI1L74u3/s320/blog+TT+1d.jpg" width="320" /></a></div>
Now the fun begins as you start piecing the seperate cut out shapes together. I always stamp and cut out more pieces than I think I will need....in order to allow extra to experiment with - further cutting up, or bending, folding and reshaping.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUvJj7iRQUYiv6Xlwvkt9HZJbVjSzVW1uVM7K8GR5VJpphIjZi2DxXbR3TKQlUtbCFNHAqa1YB40mOrnnPV8MgirZZEpBv6LUixW2OH_9AEDS0N4ef5bh6d-r7OOt-0FpFsWk5k6Ieaaw/s1600/blog+TT+1e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUvJj7iRQUYiv6Xlwvkt9HZJbVjSzVW1uVM7K8GR5VJpphIjZi2DxXbR3TKQlUtbCFNHAqa1YB40mOrnnPV8MgirZZEpBv6LUixW2OH_9AEDS0N4ef5bh6d-r7OOt-0FpFsWk5k6Ieaaw/s320/blog+TT+1e.jpg" width="320" /></a></div>
This particular piece can be placed side by side to start forming a fan shape.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKJqrgGnxYIa32Xzzza4SqDuWCSrfE7cZ0NKER6LqsTYpmXGALBtmoOkYBnEjSevcpH-1zabMEnxePT2aqL1XN5wMlTiBFbiliiRbm7UBrOTcUmt8H6lA4UcAe21oWdV-rKIS6sR70gi_1/s1600/blog+TT+1g.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKJqrgGnxYIa32Xzzza4SqDuWCSrfE7cZ0NKER6LqsTYpmXGALBtmoOkYBnEjSevcpH-1zabMEnxePT2aqL1XN5wMlTiBFbiliiRbm7UBrOTcUmt8H6lA4UcAe21oWdV-rKIS6sR70gi_1/s320/blog+TT+1g.jpg" width="320" /></a></div>
7 pieces will allow you to create a half circle - or fully opened out fan.<br />
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14 pieces creates a full circle which has the potential to be made into a flower - just add a decorative centre. Each individual piece can act as a petal and you could use as many or as few as you want....and even layer up on top of each other to create a decoupaged flower effect! <div class="separator" style="clear: both; text-align: center;">
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Further dimension can be created by gently curving the pieces....or scoring and folding along the lines.<br />
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A mixture of flat and shaped pieces can be used with interesting effect...such as laying out alternatively...or even layering a curved piece ontop of a flat piece.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmCsjLRGABx6E0r0D8pfVztAf9AOQgJ54pUvSJDmgfYzxRSjX0ls7KIP7Qek1TPid-iXE38EbFKXhailbcPtdp-seZVVcJ1JVoz9LgnyqZ3vF1c6aongsYNwTNLdNguqTLqvjsxkygjDeD/s1600/blog+TT+1k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmCsjLRGABx6E0r0D8pfVztAf9AOQgJ54pUvSJDmgfYzxRSjX0ls7KIP7Qek1TPid-iXE38EbFKXhailbcPtdp-seZVVcJ1JVoz9LgnyqZ3vF1c6aongsYNwTNLdNguqTLqvjsxkygjDeD/s320/blog+TT+1k.jpg" width="320" /></a></div>
They can be used to form wings or tails....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwMnwY7h6_ZFAzAnY7RVgvHg5u8wJo5QXE65UhDNMvrh4iVnUJOoOgIR7w8FCE1zRFu9N2eifwozMwSj50DCCmJMcO2c5Y4w896_2mKc7toaHp7BknSdpkth2z7wiX7ePoJH2jYetPPfr/s1600/blog+TT+1l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwMnwY7h6_ZFAzAnY7RVgvHg5u8wJo5QXE65UhDNMvrh4iVnUJOoOgIR7w8FCE1zRFu9N2eifwozMwSj50DCCmJMcO2c5Y4w896_2mKc7toaHp7BknSdpkth2z7wiX7ePoJH2jYetPPfr/s320/blog+TT+1l.jpg" width="320" /></a></div>
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...such as for this simple butterfly.</div>
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So now you can see how an umbrella shape can be recreated into a flower, a butterfly or fan....start looking at what can YOUR stamps can do for you.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKhpbL0o7GCmQO8qQtk3Nfil7lzIHLZCKKEzbaOTcO_I_Zc4p8OSGTdl2tB-cuD0ET7TY1MjWMRXuyn_cD2EV09PJe_a6VkgpHTn8emwM-ZIFpwN19eUJI8zGAtaSOXht2bo2x-_aFsHQQ/s1600/blog+TT+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKhpbL0o7GCmQO8qQtk3Nfil7lzIHLZCKKEzbaOTcO_I_Zc4p8OSGTdl2tB-cuD0ET7TY1MjWMRXuyn_cD2EV09PJe_a6VkgpHTn8emwM-ZIFpwN19eUJI8zGAtaSOXht2bo2x-_aFsHQQ/s320/blog+TT+2.jpg" width="320" /></a></div>
Talking of butterflys...here's another...using a section from another Tatty Button Stamp....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOg8oPtKiuvQPE6keDOelXYrsIs1oUGmoaYJsn5_FCe-Gocwi2aeTzGmZhaFO3Rmz6sn4smUY0MySZMurG5LNRZKHNNp4fZ9dSWteOBV7hjKbJL_FSq7Iv3JdEXxkO_rTn-ci_3VeRjp_s/s1600/blog+TT+2a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOg8oPtKiuvQPE6keDOelXYrsIs1oUGmoaYJsn5_FCe-Gocwi2aeTzGmZhaFO3Rmz6sn4smUY0MySZMurG5LNRZKHNNp4fZ9dSWteOBV7hjKbJL_FSq7Iv3JdEXxkO_rTn-ci_3VeRjp_s/s320/blog+TT+2a.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJmlPVh8D6qbNwxkxXpvcgMf5WYAuqL2at3eV3JjAVRpG3XXARtK-xOGIPMY3b19VPAtYSgV7z1LuI2NcwARPpdfKdgN6yndqDrTR4PCnx6EVu0AD6oFP7KTW-6YPs3JoIZ7BePFpC-Bn/s1600/blog+TT+2b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJmlPVh8D6qbNwxkxXpvcgMf5WYAuqL2at3eV3JjAVRpG3XXARtK-xOGIPMY3b19VPAtYSgV7z1LuI2NcwARPpdfKdgN6yndqDrTR4PCnx6EVu0AD6oFP7KTW-6YPs3JoIZ7BePFpC-Bn/s320/blog+TT+2b.jpg" width="320" /></a></div>
...using the open umbrella section from this full Tatty Button figure!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0HYSukrIdUi0VFVeI79C8gRMFGZyZBLqksAgGOnWDEs4IA4pdKPzBKuB3Dor0JFrlfrZeBVelUCwHoqyeuc4iLQ69wyeOegSoATbV6aUk4GAXv3NzZBIawnapHfgEVOT0QHU-Lj5lQgZk/s1600/blog+TT+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0HYSukrIdUi0VFVeI79C8gRMFGZyZBLqksAgGOnWDEs4IA4pdKPzBKuB3Dor0JFrlfrZeBVelUCwHoqyeuc4iLQ69wyeOegSoATbV6aUk4GAXv3NzZBIawnapHfgEVOT0QHU-Lj5lQgZk/s320/blog+TT+3.jpg" width="320" /></a></div>
This simple little fantasy flower....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1HinQDE47H2T7rezw8dcyL32DTxDhT1XqcXb5Z49njGebMkVUCwbyVaSCkiuZrjigU6BK7N9EMn8PK0A_0buSc2fYMkjhrNo8PJwxFUIR371oSVryVnn1LTAqZuNe0z5q2C1veYcCTBD5/s1600/blog+TT+3a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1HinQDE47H2T7rezw8dcyL32DTxDhT1XqcXb5Z49njGebMkVUCwbyVaSCkiuZrjigU6BK7N9EMn8PK0A_0buSc2fYMkjhrNo8PJwxFUIR371oSVryVnn1LTAqZuNe0z5q2C1veYcCTBD5/s320/blog+TT+3a.jpg" width="320" /></a></div>
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....is actually an ear from this Pip image...stamped and cut out to form seperate petals.</div>
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Not all pieces will require cutting out and reforming. You might have stamps with areas that could be used to create patterns and texture...and used like a background stamp.</div>
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I hope this has given you food for thought.</div>
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...oh, and I will be creating a project using this technique in the coming weeks...so stay tuned.</div>
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Tatty Ta Ta for now!</div>Ange J Leehttp://www.blogger.com/profile/15191549006189250185noreply@blogger.comtag:blogger.com,1999:blog-987792603142540995.post-51416567736310167042011-10-04T01:41:00.001+01:002011-10-04T09:45:01.240+01:00TATTY TUESDAY - No2<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong>A TATTY TUESDAY TO YOU!</strong></div>
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Welcome to the second Tatty Tuesday...and it's another tutorial for you!</div>
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<u><strong>TUTORIAL No2 - Embossing Powder & Distress Ink resist stamping technique -</strong></u></div>
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<strong><u>PIP HEART HANGER</u></strong></div>
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This is one of my favourite ink effects, using layers of colours and stamp images it looks complex but is actually quite simple to achieve as long as you follow the proceedure in the correct order. I use this technique alot for making tags and hangers out of mountboard....the card is heavyduty enough to take numerous applications of inks and heat from the embossing.<br />
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TOOLS REQUIRED -</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11CGxAVj1jJZWAVQQNPCEdCsWjvxUxWTx7omXobK-KbBfF5iDG1bVl9Hnd53OJ3xB5CRX-nsd_3TH8HAld9rBr60A3w1BQz0pflgKgIoLiWA1PvYHf0LAsaX7mycRyfKBBvBrqPZjjIHT/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11CGxAVj1jJZWAVQQNPCEdCsWjvxUxWTx7omXobK-KbBfF5iDG1bVl9Hnd53OJ3xB5CRX-nsd_3TH8HAld9rBr60A3w1BQz0pflgKgIoLiWA1PvYHf0LAsaX7mycRyfKBBvBrqPZjjIHT/s320/1.JPG" width="320" /></a></div>
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Main stamp image (for this tutorial I am using 'Pip' Tatty Button stamp product TB8)</div>
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Flower embellishment stamp (from 'Tatty's Flowers' stamp plate product TB16)</div>
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TWO large background stamp plates (need to be large enough to cover the whole area of the shape you're stamping onto, and of good contrast in design - I am using Paperartsy script and The Artistic Stamper hearts designs)</div>
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Heart shape piece of card ( I have used artists mountboard with the shape cut from a Spellbinders Nestability die - Classic Heart (largest size))</div>
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small scrap of white paper</div>
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white card</div>
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sheets of plain copier paper or brown wrapping paper</div>
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Black ink - Stazon or similar permanent waterproof variety</div>
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Ranger Distress Inks - Black Soot, Tattered Rose, Fired Brick, Aged Mahogany, Tea Dye and Walnut Stain.</div>
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Clear embossing ink</div>
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Clear embossing powder</div>
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Heat gun</div>
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<li><div style="text-align: left;">
Iron (non steam)</div>
</li>
<li><div style="text-align: left;">
craft scissors and/or knife</div>
</li>
<li><div style="text-align: left;">
Ink applicator pads</div>
</li>
<li><div style="text-align: left;">
Heatproof work surface and craft sheet/mat</div>
</li>
<li><div style="text-align: left;">
Vintage ribbon/American Seam Binding in ivory</div>
</li>
<li><div style="text-align: left;">
fine spritzer/mister filled with clean water </div>
</li>
<li><div style="text-align: left;">
2 silver coloured hat pins (with red bead ends) or similar embellishments (optional)</div>
</li>
<li><div style="text-align: left;">
Glues, foam tape</div>
</li>
<li><div style="text-align: left;">
Hole punch</div>
</li>
<li><div style="text-align: left;">
Black satin cord </div>
</li>
</ul>
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NOTE ABOUT MOUNTBOARD - Picture Frame Mount board is a great material to use for this type of project. It generally has a smooth paper coated side and a slightly more textured other and it takes inks well. It comes in various colours but a light shade is advisable when using pale ink colours. I wanted to use the Spellbinder heart design die but this is obviously not thick enough to completely cut out the shape in the mountboard. Using a combination of plates and shims I ran the m/board and die through my CuttleBug to make an impression which I then followed through with cutting out using a craft knife. The edges were also gently sanded with a fine grade sandpaper to smooth any rough edges. If you have different die and/or die cutting system then please refer to manufacturing instructions.</div>
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NOTE ABOUT BACKGROUND STAMPS - The effectiveness of the resist technique depends on the designs of the stamps selected. The first stamp plate used will be with the black ink and it's a good idea to go with a fine detail such as script. The second stamp plate will be used with the clear ink and embossing powder and player the major part in the resist technique....so it needs to be a design with decent large solid plain areas that are not too fussy. Because of the romantic style of this heart hanger, I selected a fine detail romantic script and a nice repeat pattern of small plain hearts. </div>
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NOTE ABOUT EMBOSSING POWDER - The quality of the clear powder used is not that important, as long as it's reasonably fine. It is used purely as a resist or mask and you are going to be actually removing the enamel so the glossy shine isn't required! I use a lot of embossing powders and over time alot of it gets dirty and 'contaminated' with bits and imperfections so I keep this is a separate jar to be used especially for these types of techniques. Do not attempt this technique using a coloured embossing powder...even though you are melting it back off, it is highly probable that some colour will remain visible and can ruin your project.</div>
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<u><strong>TUTORIAL-</strong></u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXbOQ5UiHSA182dTyIzRbS09b-Uawy4avMIXv1mclehM8Hb4RgMOd50UOXws9dBcu8GZo8XvkGENLxqbBZNbme5G5vmPnilGmhGbHnEWPw6BA56oYdBujbIt_E6VSUgb6Z8w0-hVgTmMQp/s1600/3.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXbOQ5UiHSA182dTyIzRbS09b-Uawy4avMIXv1mclehM8Hb4RgMOd50UOXws9dBcu8GZo8XvkGENLxqbBZNbme5G5vmPnilGmhGbHnEWPw6BA56oYdBujbIt_E6VSUgb6Z8w0-hVgTmMQp/s320/3.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiciHFLVrZcVxWS8CPOvlz_L90iLrdrABdEMh63-6opU92d6jysKalovFDXQC0f8ce4E1vstshw3tbBz6dCLhItGPizg7mjNztzug41fbd9Ah3NGTP_YpUWap9akQJkl0UdouQeoDw6Qabk/s1600/2.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiciHFLVrZcVxWS8CPOvlz_L90iLrdrABdEMh63-6opU92d6jysKalovFDXQC0f8ce4E1vstshw3tbBz6dCLhItGPizg7mjNztzug41fbd9Ah3NGTP_YpUWap9akQJkl0UdouQeoDw6Qabk/s320/2.JPG" width="320" /></a></div>
<div style="text-align: left;">
The first thing you need to do is make a mask of your main stamp image. Using any ink, stamp out the image onto thin plain paper (I use cheap photo copier paper). It isn't necessary to achieve a good or perfect image, just as long as you can see the design. A border is required around this image so you need to work out how deep you wish this to be and roughly mark it out with a pencil.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmejnG23ImALUfNdDXfyjYzJtJscFZLByKW8nwOZJmoD6lRjir2rg3R9FCMeB_oq9QYm13nQ8-Dj5rytnet12lXMgOwmpKuh_5OhQxNyn2AJnd2hCLFr9CIFHmHxHVQBdm9FOnKoqZUIvX/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmejnG23ImALUfNdDXfyjYzJtJscFZLByKW8nwOZJmoD6lRjir2rg3R9FCMeB_oq9QYm13nQ8-Dj5rytnet12lXMgOwmpKuh_5OhQxNyn2AJnd2hCLFr9CIFHmHxHVQBdm9FOnKoqZUIvX/s320/4.JPG" width="320" /></a></div>
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Tear or cut around the image remembering to leave the border....I prefer to tear as the edges are much softer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUiOC1kR99gm96HBBnRSyT72Gko81ZVxVjVNHAxDcqys9lrrl8fWqMm5ZwSsWMjZpebIgmNdgFvTTwNw84wI5gEcGTRG1lU4FDS-BMBRVqncqhyphenhyphen8paQkNqhnKt8oJv_KPKAYFVa_6WoZfP/s1600/5.JPG" imageanchor="1" style="height: 237px; margin-left: 1em; margin-right: 1em; width: 348px;"><img border="0" height="238" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUiOC1kR99gm96HBBnRSyT72Gko81ZVxVjVNHAxDcqys9lrrl8fWqMm5ZwSsWMjZpebIgmNdgFvTTwNw84wI5gEcGTRG1lU4FDS-BMBRVqncqhyphenhyphen8paQkNqhnKt8oJv_KPKAYFVa_6WoZfP/s320/5.JPG" width="320" /></a></div>
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The mask is now all ready to use...but set it aside for now.</div>
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The next step is to start colouring up your heart shape using inks. These will be the base colours.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63Z5BcbTKQYdzhShvKzvbJ1bYBuX7zI-7KdoHH7bZ9gGui0Sfrb4FrJdF2jzVV96gq4FsHe2vBZFE8KHxYhtBEyrdTGdBjp5BsfOvGva8HTdqyb8MgQUkGR_1Uv8GRoJTFxcXNPe3TkuH/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63Z5BcbTKQYdzhShvKzvbJ1bYBuX7zI-7KdoHH7bZ9gGui0Sfrb4FrJdF2jzVV96gq4FsHe2vBZFE8KHxYhtBEyrdTGdBjp5BsfOvGva8HTdqyb8MgQUkGR_1Uv8GRoJTFxcXNPe3TkuH/s320/7.JPG" width="320" /></a></div>
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The base colours need to be the lightest shades. The Tattered Rose and Old Paper colours are applied with the Ink applicator pads....the pink shade covers most of the centralised area with the beige tones concentrated around the edges. If you wish to create a more distressed effect you can now splatter the inked up shape with water and then dry to achieve a dappled effect. The mountboard I have used already has a mottled effect so I leave mine at this stage.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaaJO6wSLKUu1q9Pi6B8Q4A3GsIQqjH9oVyJS70QKj1cnSobpY3Beob-ljQWiaODT6Wy8Vl_k1lnFaz_iMDwsAJcxFhxfTJ-nW4yb9A4-NalqYomiCPnuX5Gj_9l0MREk4Lr4lbdLw8SK0/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaaJO6wSLKUu1q9Pi6B8Q4A3GsIQqjH9oVyJS70QKj1cnSobpY3Beob-ljQWiaODT6Wy8Vl_k1lnFaz_iMDwsAJcxFhxfTJ-nW4yb9A4-NalqYomiCPnuX5Gj_9l0MREk4Lr4lbdLw8SK0/s320/8.JPG" width="320" /></a></div>
The paper mask is now placed in the section where you want the final image to be stamped (in this case to the left and some of the image will hang off the side). This mask will prevent further inks from covering this area and leaves the pale pink base coat free to help highlight the final stamp image. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX2169CNaMCez3HJgBk_4gjvVCBRyPxUzezKfCOVKdRdj7L0e23G_FbzE_FTHM8T9OkdizQK00MR9Fm302HNX9Fbkf01yWl0_0xHJrT_AFFF-AcUBJyEDb_w8UeIynYpedsB-GKJA0Pm3_/s1600/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX2169CNaMCez3HJgBk_4gjvVCBRyPxUzezKfCOVKdRdj7L0e23G_FbzE_FTHM8T9OkdizQK00MR9Fm302HNX9Fbkf01yWl0_0xHJrT_AFFF-AcUBJyEDb_w8UeIynYpedsB-GKJA0Pm3_/s320/9.JPG" width="320" /></a></div>
Ink up your first background stamp plate (script) with black Stazon ink and with the mask in place, stamp up over the whole of the heart shape. In the photo above the mask has been partially removed to show you how this area remains free of the script stamping. Also not that I have not achieved a perfect stamp image and it's slightly patchy and irregular...this is ok as a distressed uneven look is required and when further ink colours etc have been applied it will not be that noticeable anyway.<br />
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It is now important in this next stage to get all your preparations ready beforehand. Reposition the mask exactly over the unstamped area. Then gather together your second background stamp plate, clear embossing ink, clear embossing powder and heat gun. Card coloured with distress inks tends to become extra static and you will find the powder sticks to areas you do not want...to prevent this, you can blot and then heat set the ink...then treat it with anti static before you go onto the next stage.<br />
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Ink up your second background stamp plate (hearts) with clear embossing ink, then with the mask still in place, stamp the design over the whole of the heart shape. Remove the mask, then working quickly, cover the entire shape with clear embossing powder. Carefully shake off the excess and heat set the remaining powder using a heat gun.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnoEmGQUIlqCSJXrdhgTD1Fl7P_De_X27nXWn_6l5zPuGlT2bHH38JZScvqVYBVzg32QNi5GiujbYJqyMSGscGbsDGt5qwBtmYCDoVFz-bsy5nCQNM7tAvSOGroO55pCdV1WSQsX2LJb8H/s1600/11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnoEmGQUIlqCSJXrdhgTD1Fl7P_De_X27nXWn_6l5zPuGlT2bHH38JZScvqVYBVzg32QNi5GiujbYJqyMSGscGbsDGt5qwBtmYCDoVFz-bsy5nCQNM7tAvSOGroO55pCdV1WSQsX2LJb8H/s320/11.JPG" width="320" /></a></div>
You will now have clear embossed heart shapes overlaying the black inked script stamp section. Allow this to cool before proceeding on with the next step. <br />
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Taking your darker shades of distress inks (Fired Brick, Aged Mahogany & Walnut Stain) start applying the colours over the stamped up sections of the heart...avoiding the majority of the area which was masked out (this area needs to be kept as light a colour as possible). The stamped and embossed sections now start playing their part as a resist - the darker shades do not colour these areas, exposing the paler colour underneath.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZDYbhIdDTF7zdF9_jXvfzdMzEht48RRcgousqYEfO6quyiznMOyE23iBkULNCw_p8JRXyu69eLmeDX3FT4_0BRRsMqvk4zLSMz2WQL7zqU67RUNGsbjTVoSGizS8Rmajia3ggjlAqrGsZ/s1600/13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZDYbhIdDTF7zdF9_jXvfzdMzEht48RRcgousqYEfO6quyiznMOyE23iBkULNCw_p8JRXyu69eLmeDX3FT4_0BRRsMqvk4zLSMz2WQL7zqU67RUNGsbjTVoSGizS8Rmajia3ggjlAqrGsZ/s320/13.JPG" width="320" /></a></div>
A closer look at the mask and ink resisted areas.<br />
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The next stage involves you removing the embossed ink...the glossy enamel resist is no longer required as it will now hinder further applications of ink colour to these areas. Prepare a flat heatproof work area and set your iron to a medium heat. If you are using a domestic steam iron then the water tank <em>must</em> be empty of water and the steam generator <strong>turned off. </strong>Using a specialist craft iron is advisable and irons used for this and any other craft technique should not be used for domestic ironing or else there may be contamination, damage and staining of the clothes. I have an old domestic iron I use for my artwork as I can cover larger areas...but I also use a smaller craft iron for small detailed work. Neither of these are used for ironing clothes!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuy_djWiUQP8Q6jLDyGoRWb-smS4UonuBVtCxSfc-nhVXYIXst5cbM5AvVHv0YNN0oxmj_8cP96hhK1eZPnXx1is1ZVW9nadiTJiGveYGe3uqMpIWETOoUMfhsbz83UKh1Am4uMnbB3nKf/s1600/14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuy_djWiUQP8Q6jLDyGoRWb-smS4UonuBVtCxSfc-nhVXYIXst5cbM5AvVHv0YNN0oxmj_8cP96hhK1eZPnXx1is1ZVW9nadiTJiGveYGe3uqMpIWETOoUMfhsbz83UKh1Am4uMnbB3nKf/s320/14.JPG" width="320" /></a></div>
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Place the mountboard heart on the flat heatproof worksurface and cover the whole piece with either plain copier/blotting paper or brown paper. Then press the iron over this for a few seconds. The embossed enamel will melt and absorb into the paper. Do not hold the iron over the piece for too long....keep stopping and checking your progress. Recover with a clean piece of paper and re-iron if not all of the enamel has been removed the first time around.</div>
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The above photo shows how the enamel has been absorbed into the paper. Usually you can see this happening as a greasy image begins to show through the paper as you iron.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr2GUONrpTBfVu1g_0SjHooQn3KaVzTVjlrUH3TQgydIqTxpgeqGy72bs_Hbs46VIU7WqB-Sgu03xW4uIxy3C_cJonXfg6Yk2t7r6C_aAjjmAlqiyDqfzNvc142OWKM68KgYdNTbLHiYx0/s1600/16.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr2GUONrpTBfVu1g_0SjHooQn3KaVzTVjlrUH3TQgydIqTxpgeqGy72bs_Hbs46VIU7WqB-Sgu03xW4uIxy3C_cJonXfg6Yk2t7r6C_aAjjmAlqiyDqfzNvc142OWKM68KgYdNTbLHiYx0/s320/16.JPG" width="320" /></a></div>
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You now Black ink up and stamp your main image (Pip) into the area that was previously masked. Having the border helps you to centralise the image. If you are colouring in the image, you need to consider the type of ink you are stamping with. You can use Stazon if you are using distress inks....but if you are using alcohol based inks or pens (such as Promarkers) you need to use a dye based ink such as Memento.</div>
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Using Distress Inks, start shading and highlighting areas...I have re-enhanced the edges of the hearts using the darker shades, including Black Soot which has created dimension and defined the shapes. The edge of the mountboard heart shape has also been inked up.<br />
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Close up photo of the added dimension created by using inks to shade areas around the hearts.<br />
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The heart shape is now complete of stamping and colouring and the next step is to create and place embellishments onto the hanger.<br />
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Ink up the flower stamp image with Black Stazon and make multiple images onto plain white card stock. You will need three flower images.<br />
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Cut out the flower shapes using fine detail/decoupage scissors.<br />
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Then colour/ink up each one....using Tattered Rose, Fired Brick and Aged Mahogany.</div>
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The Flowers will be layered up and the top one will be the lightest colour (T Rose). You can now add more dimension by shading in with darker ink colours and even over-stamping the bottom two flowers with the script stamp.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2gKzq0QdlThZf6O3HrulhfvF9cUhNXckpBeQvLZexWqg_6AZuzSR0BkA85lyixsSwpJLmxYJTF6GI02iw9MnTW8Nx-X9s-k_KnYV2fpgUJ5by4O5brvkoPcR1rhg-_y9OY69VgZaPYP0D/s1600/25.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2gKzq0QdlThZf6O3HrulhfvF9cUhNXckpBeQvLZexWqg_6AZuzSR0BkA85lyixsSwpJLmxYJTF6GI02iw9MnTW8Nx-X9s-k_KnYV2fpgUJ5by4O5brvkoPcR1rhg-_y9OY69VgZaPYP0D/s320/25.JPG" width="320" /></a></div>
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Distress Ink colour can be applied in small detail by using Cut-n-Dry nibs (Ranger).</div>
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White edges of the cut card can also be coloured in with black ink using these nibs as the fine point can get right down into the corners.<br />
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The next stage is to custom colour your ribbon so that it co-ordinates with the heart. Vintage/Seam Binding ribbon is excellent for taking on colour via Distress Inks, achieving a distressed worn look. This will be formed into a bow to be attached to the heart....so work out how big you wish this to be and cut a length accordingly.</div>
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Using the non stick craft sheet, smudge ink directly from the ink pad onto the surface - start with the lightest shade first (Tattered Rose) then lightly spritz over this with water. Scrunch up the ribbon in your hand then roll it into the diluted ink patch, scrunching and patting until you get the colour coverage and effect you're after. You can dry it quickly with a heat gun or allow it to dry naturally before adding further colour. This technique creates a faded tatty look but if you want a more deeper even colour coverage you will need to apply more ink...or even apply the ink directly from the pad to the fabric.</div>
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This is the first base colour. If you wish to stop here, then do so....otherwise repeat the step above using a darker shade of ink.<br />
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Distress Ink - Fired Brick and a touch of Black Soot has been used to create a deeper colour with more depth. Form and secure this ribbon into your bow shape.<br />
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It's now time to assemble the piece together.<br />
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Layer up the Flowers using dimensional foam tape (or gel glue) with the ribbon bow and hat pins (if using)...place to the right of the main stamped image. I have further enhanced the heart theme by punching out a tiny red heart and positioning it into the centre of the flower. Beads, brad or a button could equally do well here. Punch a hole top center of the mountboard heart and thread through the black silk cord.</div>
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The completed Pip Heart Hanger using Distress Ink Stamp resist technique.</div>
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Here are some examples using the same technique but as Tags, using different stamps images and ink colours.</div>
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I hope you've enjoyed todays Tatty Tuesday tutorial....if you decide to give this project a go, please let me know how you get on.</div>
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Ange J Leehttp://www.blogger.com/profile/15191549006189250185noreply@blogger.comtag:blogger.com,1999:blog-987792603142540995.post-28515340284907765662011-09-26T14:08:00.002+01:002011-09-26T14:12:24.872+01:00MUFFIN MONDAY - Blueberry & Apple with Cinnamon dusting.Those of you who follow me on Facebook will know that now and again I have a Muffin Monday...a morning where I bake up a few muffins. I LOVE baking, I miss making my celebration cakes but those, these days, are an absolute no go so little cakes, muffins and biscuits fill the void....and my house with delicious aromas to set me up for a start to the week of artwork. Sometimes it's a mega day when I've baked for a request or party, sometimes it's just a half dozen or so that are often experiments with ingredients. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUF5rErJUAnqUEVOIOkM1N01_-y5-HTNeWYme3GMCAKa6oYcC4JAO9DJk9HHR_ellH4himalsIcQUxwzNY0J5A3IoHhQ9iVy6PPaxiq6vPKQO4IvbpmUJiGZn3MxcSlDJ5USUtGD0yg3lt/s1600/mega+muffin+monday-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUF5rErJUAnqUEVOIOkM1N01_-y5-HTNeWYme3GMCAKa6oYcC4JAO9DJk9HHR_ellH4himalsIcQUxwzNY0J5A3IoHhQ9iVy6PPaxiq6vPKQO4IvbpmUJiGZn3MxcSlDJ5USUtGD0yg3lt/s320/mega+muffin+monday-1.JPG" width="320" /></a></div>
Muffins, in my opinion, are just <em>the</em> best things to make...so quick and as easy with the dry ingredients thrown into one bowl, the wet into another...then chucked all together to form a lumpy bumpy mess that then fills up the tins and transforms in the oven into golden delicious treats in 25mins or so. No slaving over creaming up butters and sugars, no worrying over eggs splitting the mixtures...and as long as you make sure the ingredients are measured out correctly (it is a baking science still afterall) and you do not overmix...you're onto a foolproof bake...and that's <em>my</em> kinda baking!<br />
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This morning Clive asked if I'd mix up a batch of blueberry muffins. We've had a great crop this year off our tiny little potted blueberry bush that sits by the kitchen door and picked off some more fresh ripend berries yesterday. We don't tend to use these berries for cakes as most tend to go into breakfast museli (or my mouth depending on how slow I walk from garden to kitchen, LOL) but we had a small bowlful left over that I did intending on freezing...but muffins won.<br />
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The problem, however, was that I knew there wasn't quite enough berries to make up a batch so the initial idea was to split the ingredients in half and make the usual choc chip ones too....but then when I spied a large lonesome apple sitting in the fruit basket and an idea popped into my head....why not do a berry and apple mix!<br />
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So it was out with the chocolate bit and in with a slightly more healthy option...I'll save them for some cookies at a later date!<br />
<br />
Anyways, I've never done this particular mix of fruit before so it was going to be a new experience. I reckoned the sweet crunch of the apple with the soft bite of the berry would go alright but the dilema I faced was whether to add spices (most apple based muffins I do I add cinnamon or sweet mixed spices). I worried the spices would overpower the blueberry so decided to try without...and just add a drop of vanilla extract instead.<br />
<br />
Now, I tend to work off a basic plain muffin recipe and alter it depending on what additional ingredients I add...the liquid ingredients ie the milk measurement is what tends to alter. If I'm baking citrus flavoured ones I'll use the squeezed juices as part of the milk volume....if fresh juicy berries, fruits and vegetables are used (such as apples, blackberries and rhubarb) they release liquid into the batter and so the milk content is reduced....on the other hand dried fruits absorb liquids so a little more milk is added. I guess because I've been baking these for so long and am used to the particular ingredients I use I get a feel for when the batter is right. So, in this case, using apples meant the milk content was reduced slightly.<br />
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The resulting muffins (yes I have just had one as my 'elevenses') have come out light, fluffy and delicate in flavour...totally yummy and perfect as an afternoon treat with a cup of tea. The blueberry apple combination is wonderful and I'm so glad I held off from the spices...just a tiny dusting of cinnamon icing sugar over the baked and cooled muffins was just all that was needed.....<br />
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....so here's the recipe....have fun baking....<br />
<br />
enjoy!<br />
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<strong><u>BLUBERRY & APPLE MUFFINS</u></strong> (makes 10-12 standard size)<br />
<br />
10 oz (280g) plain flour<br />
3 teaspoons (15ml) baking powder<br />
1/2 teaspoon salt<br />
4-5 oz caster sugar<br />
1 egg<br />
6 floz milk<br />
3 floz vegetable oil<br />
1/2 teaspoon pure vanilla extract (optional but recommended)<br />
5 oz combination of whole blueberries and peeled, cored & chopped apple<br />
<br />
<u>topping</u><br />
1/2 teaspoon ground cinnamon<br />
1 teaspoon icing sugar<br />
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1. Preheat oven to 190-200oC (375-400oF), Gasmark 5-6<br />
2. In a large bowl, sift together the flour, baking powder, salt and sugar<br />
3. In another bowl (or large jug) measure out the milk & oil, gently beat in the egg and stir in the vanilla extract.<br />
4. Pour all of the liquid mix into the dry ingredients and stir until just combined. The batter will be lumpy but should have no visable areas of dry flour.<br />
5. Gently fold in the apple and blueberries taking care not to over mix or crush the fruit.<br />
6. Spoon into prepared muffin cups and bake 20-25mins until lightly browned and there is a 'spring back' when gently pressed with a finger.<br />
7. Mix together the cinnamon and icing sugar and use to lightly dust the muffin tops once baked and cooled.<br />
8. EAT!Ange J Leehttp://www.blogger.com/profile/15191549006189250185noreply@blogger.comtag:blogger.com,1999:blog-987792603142540995.post-61454082757337828252011-09-06T11:35:00.001+01:002011-09-06T18:42:32.857+01:00TATTY TUESDAY<strong>A TATTY TUESDAY TO YOU!</strong><br />
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Well....I was beginning to think I wasn't going to be able to say that today as there was a bit of a hiccup this morning with all my Virgin internet, tv and phone connection down (a localised fault) which they did not anticipate fixing until much later today...So I really thought my website and blog work plans for today were all down the spout....but the guys at V have sorted it out pretty darn quick and were all now back on track...whooohooo.<br />
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So that means I can now.....<br />
<br />
Welcome you to the first of my Tatty Tuesday posts! <br />
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I've decided to dedicate this day of the week to showing you a piece of work or craft tutorial using one of <a href="http://www.creative-expressions.uk.com/products/brands/sub.php?bid=Tatty&sid=10&tid=UM">The World of Tatty Button</a> products I have helped design with <a href="http://www.creative-expressions.uk.com/">Creative Expressions</a> . It won't be every week...but it will always be on a Tuesday....so I hope you log in and find it of interest! Check out the listings and fast direct links to each Tatty Tuesday post in the right hand sidebar...saves you scrolling through loads of older posts if you're trying to find a specific one or revisiting a previous tutorial.<br />
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As many of you will know, The World of Tatty Button is adapted from original pencil drawings and when the range was first launched back in February I made a couple of card examples to demonstrate how you could use the rubber stamp images to re-create that original hand drawn look and it has proved to be of great interest with a number of you asking how exactly it's done....<br />
<br />
....so to kick start off the first Tatty Tuesday this will be the first tutorial. You will be surprised how simple it is to do and I think it's a nice aid to those who believe that they cannot draw (although <em>I</em> believe <em>EVERYONE</em> can draw) and will help boost confidence for those who struggle to draw images from scratch as it gives a starting point outline and hints for shaded areas....and the tools needed couldn't be more simple....just paper, stamp image, ink and a pencil. With practice you'll get the hang of it and you'll be drawing and shading with ease and putting your own unique drawing style to images. Then you can start incorporating these stamped and drawn in images into your cards and craft projects.<br />
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<strong><u><span style="font-size: large;">TUTORIAL No1 - The stamp and hand drawn image.</span></u></strong></div>
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TOOLS REQUIRED -</div>
<ul>
<li><div style="text-align: left;">
Tatty Button rubber stamp image (I am using the Tatty Button stamp product TB1), plus acrylic block.</div>
</li>
<li><div style="text-align: left;">
A pale grey coloured ink pad (I am using Tsukineko VersaColor in Chateau Grey No.83)</div>
</li>
<li><div style="text-align: left;">
Good quality white paper/card stock</div>
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<li><div style="text-align: left;">
Soft Graphite drawing pencil, ideally a 2 or 3B. Minimum HB will do initially...but no harder....with a decent, but not too sharp point.</div>
</li>
<li><div style="text-align: left;">
Rubber/Eraser to correct any mistakes.</div>
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</ul>
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A NOTE ABOUT INK -</div>
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There's no right or wrong type of ink to use for this project so it can be dye based, pigment ink, alcohol based etc etc. The only stipulation is that it needs to be a very light shade of grey....and one that is lighter than the pencil lead. You are using the stamped image as a guide outline only to which you draw on top of so it shouldn't be so dark that it overpowers the pencil and impeeds you in creating the shading. You also need to make sure the ink has completely dried before you apply the pencil or else the sketch lines will smudge so allow it to dry naturally, or if you have a heat tool, then heat set it.</div>
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A NOTE ABOUT PAPER - </div>
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Ideally you should be using a good quality drawing paper but it's worth experimenting with the different papers and cards that you have to see what effect and results you achieve with laying down of the graphite (ie the paper needs a good 'key' to enable the graphite to stick to it). Too textured a paper and not only will this be difficult to stamp the initial image on, but the graphite lead will lay down unevenly....and too shiny and smooth a card and you'll find the graphite will slide and not find a good key to enable shading.</div>
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A NOTE ABOUT COPYRIGHT - <strong>IMPORTANT</strong>!</div>
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Please refer to and follow the Angel policy set out by Creative Expressions, when using The World of Tatty Button craft products for cardmaking, craft purposes that you intend to sell and/or make profit from. Please note Tatty Button character and the images/characters from The World of Tatty Button, plus all photos and content included in this Blog and tutorial are copyright of the artist Ange J Lee and should not be copied or reproduced in any way unless authorised by the appropriate persons. This tutorial is meant as a guide for a stamping and drawing technique and for personal use only. It should <strong>not</strong> be used on items using the Tatty Button images for sale and profit...and must <strong>not</strong> ever be passed off as original Tatty Button/The World of Tatty Button artwork. The photocopying of stamped hand drawn in Tatty Button images is prohibited - many thanks for your understanding!</div>
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<strong><u>TUTORIAL -</u></strong></div>
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Ink up the stamp and apply to your paper. The colour should be pale enough not to overpower the pencil colour.....and don't worry if you haven't achieved a perfect stamped image either. You only need an impression to use as a guide. Any missing bits will be drawn in, in the next stages.</div>
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Taking your pencil, start off by lightly drawing over the outline, then going in darker (by applying more pressure with the pencil) to shade in selected areas. The Tatty Button stamp images have small areas of crosshatched shading which you can use as a guide (these are simplified impressions in order to create a clean non fussy stamp outline) and you can work these areas much more and then add other areas of shading should you feel it necessary. Try to keep the outlines and pencil movements sketchy and varied in order to maintain that handrawn look.<br />
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Take a look at the above photo. The cross hatch lines under the jawline of Tatty's face are the original stamp image and very light and simplified. They need reworking and emphasising with pencil.....<br />
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....and this is what it should look like when you started shading it in more. The darkness of the colour and shading depends on how much pressure you apply onto the paper. If you're using a reasonably soft lead this will not take much doing. Start off filling in the whole area very lightly and concentrate applying more pressure to create darker graphite to the areas that are more at the back or into the corners...where it would naturally be darker. Also compare the left hand side which is pencil worked and has a nice dark hand drawn effect....to the right hand side which is the original stamped ink outline and is too pale with clean manufactured lines.<br />
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Continue on drawing and shading in until you feel you have achieved the desired effect. If you feel it has been overworked or some shading is too dark, then you can rub out that area and redraw in...or even restamp the image and start from scratch. You can also smudge shading in using your finger or a paper blending stump.<br />
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The more you try this, the more experience you will gain and you'll develop your own way of drawing in. This is not meant to be Fine Art and Tatty is not a realistic figure...so realism is not what we're after....and there are no hard or fast rules to apply in creating the Tatty character so each time you do this technique, it will be slightly different and that variation all adds to the fun and character.<br />
<br />
And that's all there is too it! I'd love to know what you think, if you try this technique and how you get on.<br />
<br />
THE NEXT STAGE -<br />
<br />
At the moment, mono colour, especially grey scale is quite 'en vogue' in the craft world so I decided to create a card with the Tatty Button image, playing on and extending on the greyscale of the grahite using just white, black and grey colour scheme.<br />
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The basic white cardstock is used throughout for the base, embellishment, flowers and base for the stamped drawn in image.<br />
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A plain black thin card stock was used for the frames. All shapes/frames were die cut using Spellbinders Nestabilities - Lacy Circles (S4293), Standard Circles Large (S4114) and Labels Seven (S4231).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEGdNNH7c5RPJclsa9eSLEq-tfRboPIjLZ4Az43XoMZVz4YnFsIKcSvYDKA0DAb0EP2In5lygjlCsmRC8O5PZQ7L0RI47lSsCGCJWjjCMw_HDYoLhMHOPTgLl449kCZ62LdDPiEVH2Xemx/s1600/6sep2011+11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEGdNNH7c5RPJclsa9eSLEq-tfRboPIjLZ4Az43XoMZVz4YnFsIKcSvYDKA0DAb0EP2In5lygjlCsmRC8O5PZQ7L0RI47lSsCGCJWjjCMw_HDYoLhMHOPTgLl449kCZ62LdDPiEVH2Xemx/s320/6sep2011+11.JPG" width="320" /></a></div>
Embossed background was created using Sizzix embossing plate and the straight embossed lines were formed using a basic scoreboard with a ball end embossing tool. The flowers were created using hand punches - EKSuccess Retro flower, and Papermania1.6cm Midi 5petal flower.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihftN5Zi9H0YD6KD8_8mxoCUkHViCvI_EixvdaHMI-iOMg9rzOiIcX69RQC7rnfosNvCGt3os2HX7kamqnmCwRScPcBBKk8jDz51HCkY-yJWDyauyDWX89AhI6zhDKlu5NhUgb1r2O4YYr/s1600/6sep2011+12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihftN5Zi9H0YD6KD8_8mxoCUkHViCvI_EixvdaHMI-iOMg9rzOiIcX69RQC7rnfosNvCGt3os2HX7kamqnmCwRScPcBBKk8jDz51HCkY-yJWDyauyDWX89AhI6zhDKlu5NhUgb1r2O4YYr/s320/6sep2011+12.JPG" width="320" /></a></div>
A tutorial on how to create the paper flowers will be uploaded to the <a href="http://agnestheredtutorials2.webs.com/">Floral Fancies</a> website in the near future (so please keep an eye out for that).<br />
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Hope you find this of interest....<br />
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Tatty Ta Ta for now! Ange J Leehttp://www.blogger.com/profile/15191549006189250185noreply@blogger.comtag:blogger.com,1999:blog-987792603142540995.post-22497971933325586112011-08-09T21:46:00.005+01:002011-08-09T22:01:25.042+01:00TATTY BUTTON CHRISTMAS CREATE&CRAFT SHOWS<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhflzGi0cesDfIIPNfez0Xxu4Ehbmaz-NHgXPMBw3frr1MeawxVyFaaV93D1oB5YieeUefVaAgwNqFPfN6Fj_EZzPu5fr-Q421HnYTaQPnMUMaAsGLTKLdlLe2m6uiWcDEd9dhyphenhyphenuEfD1AFe/s1600/tatty_xmas_press_shot_cropped_for_site.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 208px; DISPLAY: block; HEIGHT: 205px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5638963415277008594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhflzGi0cesDfIIPNfez0Xxu4Ehbmaz-NHgXPMBw3frr1MeawxVyFaaV93D1oB5YieeUefVaAgwNqFPfN6Fj_EZzPu5fr-Q421HnYTaQPnMUMaAsGLTKLdlLe2m6uiWcDEd9dhyphenhyphenuEfD1AFe/s320/tatty_xmas_press_shot_cropped_for_site.jpg" /></a>
<br />
<br /><div align="center">ON CREATE & CRAFT
<br />WITH JO CHANNON</div>
<br /><div align="center"><span style="color:#000099;">11th August 2011 - 9am-10am, 12-1pm, and 2-3pm</span></div>
<br /><div align="center">and</div>
<br /><div align="center"><span style="color:#000099;">12th August 2011 - 11-12pm, 2-3pm, and 5-6pm</span></div>
<br /><div align="center"><span style="color:#000099;">(dates and times may be subject to change)</span>
<br />FEATURING PAPERCRAFT CD-ROM AND FESTIVE RUBBER STAMP COLLECTION</div>
<br /><div align="center">SKY 671 FREEVIEW 36 FREESAT 813</div>Ange J Leehttp://www.blogger.com/profile/15191549006189250185noreply@blogger.com