It uses a free pattern called Cascade by Raya Budrevich from Petite Purls (which seems to be some sort of knitting collective for little people patterns). It’s a seamless raglan style cardigan knitted on circular needles. Wow what a quick little knit this was! I should make everything out of worsted weight yarn.

The yarn is Art by Colinette in the Magenta colourway. I’m not normally a fan of varigated yarn as I think they look a big mental (check out the cardigan on the model for the Art yarn on the Colinette website and you’ll see what I mean) but I think you can get away with it for a baby/young child.

I knew it would look great as my Mum had kntted a wrap baby cardigan using the same yarn in a different colourway which was lovely. (My not so subtle admiration of the cardigan my Mum knitted worked as she also made one for Beatrix for Christmas – yay!).

Lovely yarn to work with, pattern was OK although I tried to use mods by Court and I have no idea if I actually managed to make them work or not. I think it looks better than if I’d followed the pattern. To be honest I think this cardigan looks better in the bigger sizes and in a none varigated yarn but I do like my finished item.

If you want to try this pattern then be aware that it comes up a little small…although this isn’t a problem when your baby./child is a little small too!

In other news I made a reindeer stew yesterday (it was half price at the supermarket). I can’t tell you what it tastes like because it’s in the freezer but I’m pretty sure it’ll be similar to venison. Leave me a comment if you’ve tried reindeer.

2012 is going to change all that, I have resolved to blog more frequently and I have lots of crafty plans. I’m proud to say that I’ve nearly finished my first cardigan of the year…go me! (We’ll overlook the fact that it’s for a one year old and worked in worsted weight yarn without seams for the time being shall we). And that I’ve washed and ironed the fabric to make my first ever quilt.

I’ve also decided that to encourage the blogging thing I’m going to undertake 12 baking challenges this year. Yes I am completely ripping off the Great British Bake Off but it’s inspired me, and I think that challenging yourself mentally is probably a good idea when you’re a stay at home mum with a strong inclination toward to eating rose and violet creams all day whilst watching reruns of Americans Next Top Model and Nanny 911.

So I haven’t finally decided on my challenges for this year but January is going to be sourdough bread and I’m going to attempt to make my own sourdough starter a la Hugh Fernley Whatshisname.

Will be back later in the week with pictures of aforementioned cardigan. Sorry no pictures on this but thought it better to actually publish something than procrastinate for two weeks and leave this post in draft.

The aforementioned little person seemed to like it so I thought I’d buy one for my future baby. I looked online and was gobsmacked to find that they were about £13. Err it’s just a couple of pieces of material sewn together with some ribbon on the edge….I can make that for about 50p, I thought.

(Seriously the number of companies making money out of babies because people don’t have basic sewing skills is unbelievable….although obviously I also get that a lot of people don’t have the time/inclination to make this sort of stuff once the bambino arrives).

My version uses a cut down fat quarter from a print that Liberty did for the V&A quilting exhibition. This particular design is ‘Hearts’ in green, taken from a patchwork coverlet from the 1780s and 90s.

I’m sure many of you think that making a taggie blanket from such a nice piece of material is stupid but as I thought there was a chance it might be adopted and totted around for years I wanted something that I didn’t hate the look of.

(My sister had a beautiful handmade…and I mean handmade i.e. all sewn by hand not with a machine…cot quilt that she carried around with her, it’s now completely destroyed but I’m sure it looked super cute and incredibly tastful when she was tiny. I expect my Aunt hoped it would become a family heirloom, you should see it now it’s just little threads of material hanging together like a spider web. I adopted an unattractive stripy pillow case as my comfort blanket, my sister has always had considerably better taste than me).

It’s backed with a piece of soft flannel and the ribbons around the edge are just what I happened to have in my ribbon box that ‘went’ with the quilting fabric.
So as I didn’t buy anything specifically for this project I’m going to consider it free! Babies seem to love chewing and pulling at tags on anything and everything so this would make a great baby shower gift.

The most time consuming part is pinning all the ribbon on. I found the best method was to cut all the ribbon to the same length, fold them in half and then pin them approximately one cm apart from one another. It definetly looks more professional if all the ribbons are around the same length.

I’ve used a variety of ribbons including some grosgrain ones. If I’d had some velvet ones in an appropriate colour I’d have added them as I think the different textures make it more interesting for a little person.

Hope to be back soon, even if it’s just with some work in progress photos. I’ve also started my Christmas presents which is a bit of a nightmare as how do you blog about those when the people you’re making stuff for read your blog? Mmm this is a long post, I need to become more succinct, thanks for reading to the end if you’re still here.

First up Hazelnut macaroons with a chocolate filling. I’m really pleased with these, the recipe is adapted from the original Pistachio Macaroons from Nigella Lawson’s How To Be A Domestic Goddess.

To be honest this is more of a sandwiched biscuit than a macaroon but I like them none the less.

Macaroons

75g ground hazelnut
125g icing sugar
2 large egg whites
15g caster sugar
Preheat oven to 180 degrees.

Filling
125g Softened butter
125g Icing sugar
1 tablespoon cocoa powder

Whisk the eggs until quite stiff, add the caster sugar and continue whisking until completely stiff (hold the bowl over your head, when it doesn’t fall on your head it’s stiff enough).

Mix the ground hazlenuts with the icing sugar, fold into the egg mixture.

Put into a piping bag and pipe about 30 circles using a 1cm nozzle. (Or just do what I did and pipe from the corner of a plastic freezer bag so you don’t have to wash up the piping bag).

Leave for 10 minutes to form a skin (not sure this really makes any difference but I’m not going to tempt fate and take the step out). Put in the oven for about 12 minutes.

While the macaroons are cooling make the filling.

Mix together 125g of softened butter with 125g of icing sugar and one tablespoon of cocoa powder.

Pipe the filling onto the flat side of a macaroon and squish another one on the other side…and your done. Alternatively just use a palette knife to put the filling on a macaroon.

These are really easy to make. I made the macaroons while Beatrix was in a baby carrier on my front, they baked while I put her down for a nap and I made the filling while they cooled.

Blog post and photography written during her nap – so I’m being completely serious when I say these are VERY simple.

And I leave you with a picture of the not so tiny anymore Beatrix!

For the recent Royal Wedding party we went to I decided to make Scotch Eggs, I’ve wanted to make them for a long time as they’re always on the TV and they look tasty.

I wanted to make quails eggs but Lizzy said that it would be too difficult to adapt the recipe for the first time we did it. Just follow the recipe and you’ll have no trouble, here are some action shots to help you.

This is the recipe that I used, and here are some thoughts on how you can improve it.

1. You don’t need to flatten the sausage meat out on the board, just split it into equal portions and then squish it in your hand.
2. It would be considerably easier if you happened to own a deep fat fryer. (Lizzy – and it would be A LOT easier on the nerves of others living in the house)
3. The amount of flour and breadcrumbs suggested is ridonculous, you need half what they suggest, if that. (Lizzy – yes he said ridonculous not ridiculous).

All in all it was a delicious and very satisfying man sized treat. Pork pies up next!

Lizzy – And just in case you were wondering, Scotch Eggs are English (despite the name). They were invented by Fortnum and Mason (a very posh department store in London for those of you who are international readers) in 1738. I think they would make excellent picnic fodder.

I don’t have much experience of trifle, my Mum doesn’t like it so it really didn’t feature in my youth. So I just googled lots of recipes and realised that there are A LOT of different ways of making tifle.

First I made a load of boudoir biscuits/sponge fingers using this recipe. That was super easy and very enjoyable, I like making anything that involves a piping bag. I’d say if you’re going to make these then try and make them at least an inch thick, you can do this by moving the piping bag more slowly. (Also I clearly didn’t get a ruler and mark the baking parchment – who would do this?).

I loosely followed this Raspberry and Lemongrass Trifle recipe by Nigella Lawson, but as I couldn’t find lemongrass in my local supermarkets (it’s a Swiss thing) I decided to use the zest from three lemons. It’s funny because the other day I nearly bought a lemon verbena plant and then I thought better of it ‘what on earth will I use lemon verbena for’ I thought. MMmmm lemon flavoured custard it turns out.

I tweaked the Nigella recipe because I didn’t think it would have enough layers to fill my lovely glass bowl, so I added a layer of chopped strawberries. Strawberries were cheaper than raspberries which is why I opted for them.

Making the custard wasn’t as difficult as I thought it would be (although you have to watch it like a hawk, and I took my eye off it for a milli second and nearly lost the whole lot).

Apparently there’s a huge debate surrounding the absence or inclusion of jelly in trifle. As I said before I don’t have much experience of trifle but it seems that if you add jelly you’re ‘common’ – seriously who spends time thinking of these things! There’s an entire article about it here.
My trifle didn’t contain jelly (partially because it seems you can’t get jelly here and having made the sponge fingers and the custard I wasn’t about to start faffing around with gelatine) but what do you think? Should trifle contain jelly?

If I’d thought about this further in advance I’d have made the trifle before last weeks pavlova…because I’ve now got 8 egg whites sat in the freezer…oh well we’ll have to make another pavlova soon!

And as so many of you are asking, here’s a picture of Beatrix and I watching the wedding.

Anyway, whenever Kimberly comes to my house she waxes lyrical about a scissor keep that I made myself years and years ago so I thought I’d make her one. It has cross stitch strawberries on it and is based on a pair of Queen Victoria’s slippers (I can find no evidence for this on the net so you’ll just have to trust me!).

I’m a bit of a hoarder when it comes to craft supplies and patterns, so I thought I’d just make Kimberly an identical scissor keep. I searched high and low and unbelievably this is pretty much the only cross stitch pattern that I haven’t kept from the last 15 or so years. So it was back the drawing board. I decided to make the Celtic Bird pattern from Textile Heritage (the same company that designed the Strawberry pattern I did years ago.

I love the results, however, I did not love the copious amounts of backstitch in this design. I don’t remember there being that much backstitch in the strawberry cross stitch pattern, and when I looked at it there was none on my scissor keep (but that could just be because I was lazy and didn’t bother doing it). Also the counting on this was really hard for some reason, I think the large blocks of colour on the bird were actually more difficult than the smaller sections of colour on the strawberry.

Sadly the celtic bird design doesn’t have any beading on it, which I’m sure is one of the things that Kimberly likes about my original scissor keep, but never mind.

I’ve now made three things from Textile Heritage and I think the designs are great, and the patterns really easy to follow. But they do change the patterns relatively frequently so if you’re interested in making the celtic bird I’d by the kit now.

A great little project but it took many more hours than I anticipated – but late than never hey!

I’ve also been enjoying

Anticipating the six month subscription to Bustle and Sew, the online magazine, from Pam’s lovely blog Gingerbread Snowflakes

The fact that Beatrix rolled over from her tummy to her back for the first time yesterday!

I made this particular pavlova for the BBQ we went to last weekend (which was lovely by the way). It’s an eight egg pavlova using this recipe by Nigella Lawson. But instead of using vanilla extract I used a teaspoon of rosewater. I’d love to say that this was my idea but actually it’s in Nigella Lawson’s ‘How to be a Domestic Goddess’.

I’ve cooked pavlova using this recipe several times before, but for some reason the meringue cracked this time and the centre dropped. Meringues normally crack when you open the oven door too early, I didn’t open the door until the cooking time was up so I have no idea why this happened (let me know if you have any ideas).

Piling in a load of whipped cream and chopped fruit makes the whole thing look a lot prettier when it’s collapsed.

I’d definitely recommend using a food mixer to make your meringue as you need to whisk the eggs and sugar until they’re in stiff peaks. You know the peaks are stiff enough if you can turn the bowl upside down over your head and not get covered in egg and sugar. Another top tip is to make sure that your mixing bowl is spotless before you add your egg whites (otherwise you won’t get the volume you need).

When I separate eggs for meringues I use three bowls, one to transfer the egg yolks to, one to put the egg whites in once they’ve been successfully separated and one to separate the eggs over. This way if you screw up seperating the eggs (and I do this relatively frequently) you won’t ruin an entire bowl of egg whites, just the egg that you’ve just separated.

There are lots of things you can do with the egg yolks you have left over – carbonara and creme brulee are two of my favourites (we don’t always eat incredibly fatty food!).

Hope you enjoy the royal wedding if you’re watching it!

Palais De L'Isle Jail

Canal Annecy

Annecy Lake

And organising my bakeware and tupperware (I know I’m sad but this really made me happy!).