Foxy Hairclip

If you are anything like me and leave things to the last minute then this hair clip is for you! New Year’s Eve ready in 20minutes or less!

Dig around in your stash and I’m sure you’ll have enough to make a hair piece so you’ll be ready to party in no time!

by Marni Franks

Materials

An assortment of ribbons or lace

Sparkly flowers

Chiffon flowers

Scissors

Ruler

Lighter

Hot Glue Gun and spare gluesticks

Hair clip base/headband

Elastic

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Method

For this hair clip I am using the large black ribbon with white spots, one black chiffon flower and one orange with sparkles flower.

Take the wide ribbon and straighten one end with scissors. Then carefully melt the end with the lighter to seal in the loose threads.

NOTE: Natural fibres like cotton and silk will not melt. Your acrylic and synthetic ribbons will. You might need to test your ribbons first.

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Then carefully start to loop the ribbon, starting with a big loop.

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Use the hair clip to find the best position for the loops to sit.

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Keep making loops, making them a little smaller each time. Three loops in total.

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Remove the clip base and start to carefully glue the loops together.

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Turn the looped section over and find the position for the hair clip base again.

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Run a line of glue inside the ribbon and secure the hair clip base to the ribbon, so that the top part of the clip sits as shown in the below photo and doesn’t get glued down.

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Turn the hair clip over.

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Trim up the chiffon flower – many come with a net backing.

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Place a small amount of glue in the centre of the back of the flower.

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Place the flower so that it covers the remaining part of the hair clip base but does;t sit directly on it.

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Flatten the chiffon flower petals out.

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Place a small amount of glue on the back of your small orange flower with sparkles.

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Glue the orange flower in the centre of the flattened black flower.

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Turn the hair clip over and fold up the end of the black spotty ribbon, trim it as shown in the middle of the hair clip.

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Melt the end of the cut ribbon and run a line of glue along the end.

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Fold the ribbon across the back of the hair clip and glue down (avoid the base).

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Gently ease the hair clip base out from under the ribbon.

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Glue down any spots of the ribbon that seem a bit puffy or loose.

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Take a small length of contrasting ribbon – orange or white.

Cut the ends at an angle and melt with the lighter.

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Make a small bow and glue to the middle of the hair clip, just under the centre of the flowers.

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Clip in your hair and you are ready!

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HAPPY NEW YEAR

from the 55FF team!

Mel, Dawn and myself would like to thank you for joining us this year. We hope you’ve had fun and made lots of exciting goodies. We are taking January off and will be back here in February with a different approach to the foxy goodness that we’ve shared so far.

55FoxFiasco

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.

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.

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

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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Collar

By Marni Franks

I’m getting ready for Halloween next month and I decided that I’d make this collar to go with one of the costumes I plan on wearing. It’s orange and black so it’s still foxy-ish.

Materials

Two fabrics that co-ordinate

Medium weight fusible interfacing

2 buttons the same size

Needle

Thread

Sewing machine

Scissors

1m of 6mm stain ribbon

Elastic band

Assembly

Make sure you press your fabrics and if they are directional (stripes etc.) make sure you have enough fabric to get the direction of the print the right way up.

Iron the medium weight fusible interfacing to whichever fabric you prefer – as this collar will be double-sided it’s not really going to matter.

Print off your template here.

Cut out your template and pin to the wrong side of your fabrics. Cut 2 collar pieces from each fabric.

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Cut the ribbon in half and roll each length up leaving a 5cm tail. Secure the rolled up section with an elastic band (if your kids have been Rainbow Looming use them to hold the ribbon, they are a good size elastic band).

Pin the tail of the ribbon onto the right side of a collar piece. Use the photograph as a guide. Pin the second collar piece right side down on the top of the ribbon and the right side up collar piece.

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Pin and stitch along the edge, starting on the outside curve and leaving a 2in opening for turning.

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Reverse stitch at the beginning and the end. Notch the corners, then trim the raw edges to 1/8in from the stitched line leaving a bigger edge at the opening.

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Turn the collar sections right side out and press. Fold and pin the opening closed neatly and topstitch all the way around the collar.

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Place the collar pieces together, matching the front centre points. Using a needle and thread, stitch the points together, passing the needle through a few times.

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Place your buttons into position and attach using your preferred method.

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Your collar is now ready to wear.

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Christmas Chicken

by Mel Alce

This is a family recipe at the Alce’s. It’s an Italian recipe that is referred to as the Christmas Chicken because of the red and green ingredients.

Ingredients

2 large onions

1 large carrot

3 cloves of garlic

2 sticks of celery

1 capsicum

3 zucchinis

2 jars of Pasata

Mixed herbs

2 tbsp sugar

Salt & Pepper

3 chicken doubles

Oil

Note: This dish serves 14 people.

Method

Chop the garlic and onions finely and place in a frying pan with a splash of oil. Sweat them down until clear. Dice carrot and celery and add to the pan. Add the pasata, sugar and herbs and stir until when mixed.

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Slice up the zucchini and capsicum and fry on grill until charred.

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Clean up the chicken, slice into strips of about the same size and fry in a pan with oil.

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In a large baking dish place a layer of chicken strips, a layer of zucchini and capsicum, then a final layer of chicken.

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Pour the sauce on top.

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Place in the oven for around an hour on 160degrees.

Serve!

Lemon Cream Bundt

By Mel Alce

Ingredients

5 large eggs

1 3/4in cups sugar

pinch of salt

2 cups self raising flour

3 tsp baking powder

2/3 cup heavy cream

6 tbsp melted butter

finely grated lemon zest of 2 lemons

2 fresh lemon juice

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Method

Preheat oven to 180 degrees

Prep the tin.

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In mixer combine eggs, sugar, salt and mix until a light lemon colour.

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In a bowl sift flour and baking powder. Gently stir the flour/baking powder mixture into the egg/sugar mixture, a small amount at a time, blending well.

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Blend in the cream and melted butter mixture. Then fold in the lemon zest and lemon juice.

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Pour the mixture into the bundt tin.

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Place the tin into the oven for 40-45minutes.

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Turn out onto a cooling rack to cool.

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Cut to serve.

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Serving options – ice-cream, custard, sprinkle with icing sugar.

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Crab Fritters

by Mel Alce

Ingredients

Fritters

tin of corn kernels

2 eggs

1/3 cup of milk

3/4 cup self-raising flour

chives

salt and pepper

Ocean Blue Crab (crab in a can or a fresh crab of you prefer)

Salsa

tomatoes

avocados

lime

red onion

parsley

Tools

herb scissors

frying pan

spray oil

lifter

whisk

bowl

cooling rack

Method

Fritters

Mix egg and milk in a bowl and gradually whisk in the dry ingredients. Add the chives and corn into the mixture, stirring until well blended. Add salt and pepper to taste.

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Spray oil into the frying pan and add small amounts of the mixture. Wait until there is a skin and then turn the fritter.

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Place on cooling rack or plate to cool.

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Salsa

Quarter and de-seed tomatoes. Chop finely into a bowl. Chop up and add avocado and diced red onion. Add some parsley to taste. Squeeze some lime juice over the salsa. Mix and place a spoonful onto each fritter.

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Top with a pinch of shredded crab meat and serve.

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