Kransky Sausage Boat

by Mel Alce

A great recipe for a quick dinner.

Ingredients

Pack of 3 Kransky

8 eggs

1/4 cup of cream

225g cheese (grated tasty)

Salt & Pepper

Shallots

2 small sourdough loaves

Herb scissors

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Method

Crack the 8 eggs into a  bowl and whisk.  Then add  cream, cheese, a pinch of salt and pepper to taste.

Use the herb scissors to cut the shallots into the mixture. Stir thoroughly.

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Carve a lid section off the top of the loaves and pull out any extra bread (save for the ducks or chooks if you have them). Make sure there’s a solid wall of bread on all sides and no holes.

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Chop up the kransky into even sized pieces, pop into a frying pan and fry until slightly crispy.

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Pour the egg mixture into bread and scatter the kransky on top.

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Put in oven for 10 minutes on 160degrees.

Make sure egg is firm, slice and serve.

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For individual serves make in small bread rolls.

Rosemary and Parmesan Scones

by Mel Alce

For a scrumptious twist on a plain scone add parmesan and rosemary.

Ingredients

3 cups of self raising flour

80g butter

1/4 cup parmesan

Rosemary

Cup of milk

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Method

Pre-heat oven to 160degrees

Add flour and melted butter into a mixer and mix until it looks like bread crumbs – don’t over mix it.

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Finely chop rosemary with herbs scissors until you have approximately two heaped teaspoons. Add the rosemary and the 1/4 cup of parmesan to the mixture and blend in.

Add a cup of milk and mix until all ingredients come together.

Sprinkle some flour on your clean bench and flatten mixture into a disc.

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DO NOT KNEAD IT.

Sprinkle some flour on top of the flattened disc.

Cut out scones with a cutter and place in a greased pan.

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Cook in oven for 15-18 minutes.

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Place on tray to cool or butter and serve hot.

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Lemon Meringue Cheesecake

by Mel Alce

Ingredients

1 packet milk arrowroot biscuits

6 egg whites

2 tubs Aldi cream cheese

1 can sweetened condensed milk

Juice of 2 lemons

Zest of 1 lemon

2 tbsp Cornflour

125g Butter

Condensed milk

Caster sugar (750g)

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Method

Preheat oven to 180 degrees Celsius.

Grease and line springform tin with baking paper.

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Melt butter in microwave.

Place the whole packet of biscuits into your  food processor, blitz, add butter and then blitz until fine.

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Mix until looks like bread crumbs and smells like caramel.

Put into springform tin and press with glass until compressed and firm.

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Put into fridge while you prepare the middle.

Mix cream cheese, condensed milk, cornflour, zest and lemon juice in mixer.

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Spread over the set base. Smooth out until the mixture is evenly spread.

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Add egg whites to mixer, start mixing.

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Add in the sugar a little bit at a time

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Beat until glossy.

Spread the meringue on top of the cream cheese layer and pop it into the oven.

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Bake in oven for 15 minutes. Leave in oven to cool slightly.

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Take out of oven and release springform.

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Serve.

1920s inspired fascinators

by Marni Franks

With Melbourne Cup next week here’s some fascinators you can whip up in no time at all!

Materials for black headband

20cm (8in) black net or tulle

60cm (24in) of 25mm (1in) black elastic

10cm (4in) of 120mm (5in) black fringing

6 black biot feathers 17cm (7in)

50mm (2in) diamanté buckle

Tools

Hot glue gun and glue sticks

Sewing machine

Hand sewing needle

Black thread

Tape measure

Assembly

Measure around your head where you want the headband to sit. From that measurement minus 2-3cm and cut the 25mm black elastic to size. Using you sewing machine and overlapping the ends of the elastic, stitch in a square sealing all sides of the elastic.

Fold the ends of the 10cm of black fringing back to hide the raw edges, and stitch it to the elastic centering it over the join.

With the 20cm of black tulle, fold it in half matching the selvedges. Fold in half again and gently scrunch it up. Thread one end of the tulle through the 50mm diamanté buckle, and slide the buckle into the centre to make a bow.

Using the hot glue gun, glue the 6 biot feathers to the back of the buckle/bow and allow the glue to cool.

Once the glue is cool hand sew the bow/buckle/feathers to the elastic centring it over the fringing.

 Your headband is ready to wear.

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Materials for colourful headband

15cm (6in) cerise chiffon

7cm (3in) sequined motif

60cm (24in) 25mm (1in) elastic lace

3, 17cm (8in) teal tiger tuft feathers

5, 12cm (5in) purple tiger tuft feathers

Tools

Hot glue gun and glue sticks

Sewing machine

Hand sewing needle

Black thread

Tape measure

Assembly

Measure around your head where you want the headband to sit. From that measurement minus 2-3cm and cut the 25mm black elastic to size. Using you sewing machine and overlapping the ends of the elastic, stitch in a square sealing all sides of the elastic.

Lengthen the straight stitch on your machine and sew 1/4in from one raw edge of the cerise chiffon a running stitch. Tie off one ends threads in a reef knot. Pulling the bobbin thread gently gather the chiffon into a circle. Bunch up the edges and hand-sew them into the centre making a rough heart shape.

Hand-stitch the chiffon to the join on the lace elastic.

Using the hot glue gun glue the 3 teal feathers onto the chiffon – one in the centre and one to either side of the centre. Then glue the 5 purple feathers on in the same manner, using the photograph as a guide. Finally glue the sequined motif over the ends of the feathers making sure the narrowest point of the motif is facing up.

Allow the glue to cool and your headband is ready to wear.

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Flossy’s Lava Lamp Champers

by Mel Alce

Add a sugary touch to your next drink of champers – and watch the chemical reaction!

Ingredients

Fairy Floss

Champagne

Food colour – optional

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Method

Place fairy floss into your drinking vessel of choice (glass, flute, bucket).

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Squeeze a few drops of your food colour of choice.

Pour champagne into the glass, slowly as the fairy floss will make it fizz more than normal.

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Drink!

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Sydney Fox Rescue needs your help!

Over the course of the year of the 55FF we have always been watching the wonderful work of the Sydney Fox Rescue. Not only are foxes gorgeous, clever creatures but they capture the hearts of many followers, volunteers and the team at SFR.

Below is the text provided by the SFR with all relevant links.

*Marni*

 

Currently there is legislation pending to put forward a proposed Pest Control Order for Red Foxes in New South Wales.  http://www.dpi.nsw.gov.au/agriculture/pests-weeds/vertebrate-pests/pest-animals-in-nsw/fox-control/red-fox

If enacted the Pest Control Order will effectively force the closure of Sydney Fox Rescue. Keeping of foxes in captivity will become illegal. The families of foxes rescued in the past will now have to  apply for permits but no future permits will be issued for foxes found after the Order is enacted. Sydney Fox Rescue would no longer be able to rescue injured or orphaned foxes and no future foxes could legally be rehomed or kept in captivity in New South Wales. Which means the death of fox kits.

BUT you can help!

-Sign the Petition

-Send a written or typed letter to the Minister’s office expressing your concern.

-Call the Ministers Office on (02) 8574 6200

-Write a submission for the community consultation. This is particularly important if you are an organization who would like to loan your support to our cause. More information on how to submit a submission can be found in the linked PDF.

Donate to the ongoing costs of the kits at the SFR shelter. Donations can be made here:

Paypal email: sydneyfoxrescue@gmail.com

Bank: ANZ

Account name: Sydney Fox Rescue

BSB: 012 030

Account number: 267085525

You can our further information on what this means for our organization and what we believe a viable alternative to the proposed Pest Control Order here: https://drive.google.com/file/d/0B5rcBP-LWD6NeGozMm8wLVB4WDg/view?usp=sharing

But if you have the time writing a snail-mail paper letter in support of Sydney Fox Rescue and an ongoing permit system for keeping foxes in captivity that would be amazing. You can use our draft letter from the petition site or write you own.

Tips for writing letters
-Keep your letter short by raising only one or two key issues.
-Ask a question on those issues that require a personal response.
-If you are emailing your letter, write it in a word program and attach it as a document to the email rather than place it in the body of the email. Many electorate offices do not reply to emails as they are often not considered official communications.
-Most politicians will evade a direct answer to your questions by telling you they have forwarded your letter another department. Make sure you ask them to respond to the questions as the relevant Minister for this issue.
-You are likely to get a wordy or evasive answer. Read it carefully. If it does not actually answer your question, write again pointing out politely that they have not answered the question. Repeat the question and ask for an answer. Repeat this process as often as necessary.

Letters can be mailed to:

The Hon. Katrina Hodgkinson, MP
GPO Box 5341
SYDNEY NSW 2001

‪#‎savesydneyfoxrescue‬

Fairy Floss Cupcakes

by Mel Alce

Ingredients

1.5 cups self raising flour

1/2 cup sugar

1 whole egg plus 2 egg yolks

125g butter

1.5 tsp baking powder

1/2 tsp salt

1 tsp vanilla

1/2 cup sour cream

Pink food colouring

Packet of fairy floss

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Method

Preheat the oven to 180degrees.

Place all the ingredients into a mixer except for the fairy floss and mix well until combined and smooth. Add food colouring to suit what level of colour you want.

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Shred the fairy floss and gently fold into the mixture. Don’t over mix it.

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Place the mixture into patty pans in a muffin tray and place into the oven.

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Cook for 20 minutes.

Place on cooling rack and then ice as desired.

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Any excess fairy floss can be placed on top of hot cupcakes as the heat will melt it slightly and hold it in place.

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Eat with a nice hot cuppa!

Mushroom Rattle

by Dawn Lewis

Materials

Milford Soft Thread – White, 1 ball

Milford Soft Thread – any colour for mushroom cap, 1 ball (blue = Periwinkle, Pink = Sorbet, Red = Holiday Red)

Milford Satin Thread – Taupe, 1 ball

2.5mm hook

Polyfill stuffing

Doll Needle

This pattern is worked in the round, so mark the last stitch of each round to keep your place using a stitch marker, safety pin or piece of contrasting thread. When reading the pattern please note that the number in brackets at the end of each line indicates the number of stitches in the round.

UK crochet terminology.

Ch 2, dc x 4 into 2nd chain from hook.

R1: 2dcinc x 4 (8)

R2: (2dcinc, 1dc) x 4 (12)

R3: (2dcinc, 2dc) x 4 (16)

R4: (2dcinc, 3dc) x 4 (20)

R5: (2dcinc, 4dc) x 4 (24)

R6: (2dcinc, 5dc) x 4 (28)

R7: (2dcinc, 1dc) x 14 (42)

R8: (2dcinc, 2dc) x 14 (56)

R9-12: 56dc (56)

R13: (2dcinc, 3dc) x 14 (70)

R14-17: 70dc (70)

R18: (2dctog, 2dc) x 17, 2dctog (52)

R19: (2dctog, 2dc) x 13 (39)

Change thread to Taupe satin

R20: 39dc (39)

R21: (2dctog, 1dc) x 13 (26)

R22: 26dc (26)

R23: 1dc, (2dctog, 1dc) x 9, 1dc (18)

Stuff firmly and insert bell, then continue on to crochet stem.

R24-37: 18dc (18)

R38: (2dcinc, 2dc) x 6 (24)

R39: (2dcinc, 2dc) x 8 (32)

R40-41: 32dc (32)

R42: 2dctog x 16 (16)

Stuff stem firmly

R43: 2dctog x 8 (8)

R44: 2dctog x 4 (4)

Slst then bind off.

Leave a 70cm tail.

Spots, White … make 5

Ch 2, 6dc into 2nd chain from hook

R1: 2dcinc x 6 (12)

Slst then bind off.

Leave a 12cm tail.

Decide where your mushroom spots will go, evenly spaced around the mushroom cap, and mark the centre of each with a pin or piece of contrasting thread.

Thread the doll needle with the tail end of the Taupe thread. Run the needle from the stem base up inside the stem to where it meets the cap, and out one side. Stitch through the stem at the top 4 times (like a cross) to strengthen it. To shape the mushroom, put the needle back in at the top of the stem, and out where you have marked the first spot on the mushroom cap with your pin or thread. Reinsert needle close to where it came out and stitch back down to the top of the stem. Repeat 4 times, ending at the top of stem. OPTION – stitch long lines between top of stem and where the taupe base meets the coloured cap to create a series of ribs under the mushroom cap.

Bind off and thread the remaining tail inside the mushroom and out the other side. Trim off the excess close to the surface.

Thread the doll needle with the tail end of the white spots and stitch them over your anchor points around the mushroom cap.

Bind off and thread tail inside the mushroom and out the other side. Trim off the excess close to the surface.

Repeat for all spots.

mushrooms 55ff

Foxy Pirate Mask

Talk like a Pirate Day is this Friday the 19th of September so I’ve whipped up this quick foxy mask with a pirate patch so you’re all ready to arrrr and shiver me timbers through any pirate shenanigans on Friday.

by Marni Franks

Materials

1 sheet of A4 felt in the fox colour you like – grey, orange etc

10cm x 20cm rectangle of white felt

10cm square of black felt

1cm strip x width of felt sheet

6mm elastic the length needed for whoever is going to wear the mask

Scissors

Pins

Sewing machine and matching threads or hand sewing equipment

Assembly

Print off the fox mask template here.

Cut out the shapes.

Pin the fox head to your orange felt sheet, fold the white felt in half and pin the ear tuft to it. Pin the eyepatch to the black felt square.

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Cut all the shapes out carefully with sharp scissors.

Pin the ear tufts in place on the fox head and stitch in place with your preferred method of sewing. Trim any excess of the white or orange felt so that the ears are neat.

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Pin the patch and strap in place and stitch along the edge of the strap and the top edge of the patch (so that you can flap up the patch).

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Cut the elastic to length and stitch into place.

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Wear mask and ARRRRRR the day away!

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Bacon Guacamole

by Mel Alce

Bacon makes everything that much more awesome and guacamole is no different!

Ingredients

4 rashers of bacon

2 large avocados

Half a red onion

1 tomato

Lime juice

Salt and pepper

1/2 tsp cumin

Oil

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Method

Place oil in a frying pan.

Dice up the four rashers of bacon and toss into the pan. Fry off until crispy. Place on paper towel to soak up the grease.

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Chop up all the other ingredients (avocados, onion and tomato), deseeding the tomato and place into a bowl. Mix up everything in the bowl. Add the cumin.

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Add salt and pepper and lime juice to taste.

Mix ingredients again, place bacon on top.

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Use crackers, chips, or other dip extras to eat.

OM NOM NOM!

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