Kransky Sausage Boat

by Mel Alce

A great recipe for a quick dinner.


Pack of 3 Kransky

8 eggs

1/4 cup of cream

225g cheese (grated tasty)

Salt & Pepper


2 small sourdough loaves

Herb scissors

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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


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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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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Mushroom Rattle

by Dawn Lewis


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.

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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


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



Sewing machine and matching threads or hand sewing equipment


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.




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).




Cut the elastic to length and stitch into place.


Wear mask and ARRRRRR the day away!


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.


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


Note: This dish serves 14 people.


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.


Lemon Cream Bundt

By Mel Alce


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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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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Foxy Friend

by Marni Franks

All you’ll need for this project is a cheap pack of plasticine.

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Firstly make sure your hands are clean and dry. Also make sure your work surface is dust free.

Work with the orange plasticine first, then white and then black. This is to keep your colours and your hands clear. If you work with the black first your orange and white will become tinted with the greyish-ness from the black.

Grab a stick of orange. Combine it so that it warms in your hand and is malleable.

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Tear off two chunks the same sort of size (tail and head) and leave a bigger chunk for the body.

Fox Model (5)

Roll the body chunk into a rounded blob, that’s a bit flatter/squarer on the base.

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Roll the head chunk into a ball. Pinch one side of the sphere into a triangular snout.

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Then pinch the ears above the snout.

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Place the head on the body – you’ll have to smooth the join to seal the head and body together.

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Roll out your tail chunk and attach it to the back of the body.

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Lastly with a tiny piece of orange (whether you need a new piece or have pinched a small bit off the other chunks) roll a small roll and cut in half for your fox’s legs.

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Take a small chunk of white and roll into a ball.

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Use a pen to roll it out flat. If you have the world’s tiniest rolling pin feel free to use that. :)

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Make sure it fits your fox’s body and then add some texture.

I use tweezers but you can use a toothpick or other sharp tipped object, rough up one side of the oval you rolled out

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Attach it to the body and continue to texture it in place to secre it.

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Take two tiny balls of white and place inside the ear cavity, then texture like you did the chest white.

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Take another piece of white and do the same texturing for the tail.

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Finally take a small pinch of black.

Pinch off two tiny balls of black for eyes and a tiny piece (equal to the two eye pieces) for the nose.

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Place the nose on the snout and pinch so it’s slightly pointy.

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Grab a glass head in and create two sockets for your eyes.

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Place one of the small black balls into the socket and flatten. Repeat for the second eye.

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Take a smudge of white on the tip of the pin and make a pupil on your fox. NOTE: This is really fiddly so take your time.

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Take a small piece of black and roll it into a small log. Using the pen roll it out flat.

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Cut it in half and roll out a little further.

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Take your orange legs and cap them with the flattened black piece, pinching in to secure.

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Attach your fox’s legs and you’re done!

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Foxy Cookies

When we started this collaboration project last year we wanted to bring you some exciting things from guest bloggers. We searched high and low for other creative types who had a passion for sharing their skills, loved foxes and wanted to have some fun. So from this blog in May until the end of the year we will have guest bloggers appearing here with something special for you all.

First up is Rhian from Flyawaypineapple…

Please make her welcome.



I’m so happy to be here visiting 55 Fox Fiasco!

My name is Rhian and I don’t sew. Not a button. Not a stitch. Please don’t mention knitting or crocheting. I’m certainly not an artist either, unless doodling while on the phone is considered art. Which it isn’t.

However, I can bake and decorate cookies. That’s what I do pretty much every day at Flyawaypineapple, and that’s what we’re doing today.

I will add that I do like foxes. I like them a lot. I like them so much that I almost caused a multi-car incident on one of those diabolical giant roundabouts in the UK when I spotted a fox and her pups appearing from the bushes on the side of the road and made a wild manoeuvre to get a better look. This is a true story and was probably captured on CCTV.

Anyway, in keeping with the foxy theme we’re making fox cookies.

You will need the following supplies:

Your favourite cookie dough

Fox cookie cutter (mine is from Copper Gifts and can be purchased online)

Baking sheets and parchment paper or silicon mats

Royal icing

Black, orange and white food colouring

Icing bags, #2 icing tips and couplers


Step 1

Roll out your cookie dough, cut out fox shapes and place them on baking sheets lined with parchment or silicon mats.

Picture 1

Chill for 20 minutes in the freezer and then bake in a preheated oven according to your recipe. Allow to cool completely on wire racks.

Step 2

Divide your royal icing into three separate bowls and add the colours. Add water to each bowl one teaspoon at a time and stir with a silicon spatula until you reach a medium thick consistency. A good way to calculate the correct consistency is to draw a butter knife through the icing and if the line “heals” to a smooth surface in 15 seconds, you’re good to go. Fill the icing bags fitted with couplers and tips.

Step 3

Now for the fun part! Outline your fox in black. Let the outline set for about 10 minutes (this acts as a dam).

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Step 4

Starting with the head, fill the white areas and immediately pipe black dots into the wet icing, followed by white highlights. Then fill in the tip of the tail and blaze on the chest.

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You can use a toothpick to push the icing into corners and to pop any air bubbles (work quickly though).

Allow about 10 minutes for the icing to set a little before moving on to filling in the orange sections. Fill the head section first and immediately pipe a dot of white on each ear. Quickly drag a toothpick through the white to give it some shape. Now fill the body with orange icing.

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After the face has set for about an hour, pipe the nose with black icing.

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Leave to dry for 8-12 hours (at least overnight, or longer if it’s humid).

And you’re done!

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If you’d like to see more cookies, you can find me here: and here:


Mushroom Dude Card

by Dawn Lewis

White Cardstock – 5 7/8″ x 4 1/8″   and   2 1/2″ x 2 1/2″   and 2 1/8″ x 5/8″
Red Cardstock – 3 7/8″ x 2 3/4″
Black Cardstock – 4 1/2″ x 5″
Double sided tape
Sweet Stamp Shop – Foxy
Sweet Stamp Shop – Just The Basics
Acrylic Block
Distress Ink – Barn Door
Distress Ink – Tea Dye (optional)
Distress Ink – Embossing, clear
Distress Ink Tool with foam pad
Embossing powder – clear
Heat Gun
Bone Folder
Fold the larger piece of white cardstock in half, and press the fold using the bold folder.
Apply double sided tape to the back of the red cardstock and adhere to the centre of the front of the card.
Place the mushroom stamp from the Foxy set onto an acrylic block.  Ink up lightly with embossing ink and stamp a row of mushrooms across the bottom of the square of white cardstock. Sprinkle over the clear embossing powder and tap off the excess.  Repeat stamping and adding embossing powder until the panel is full.  Pour excess powder back into the jar.
Place the square of card onto a heat-proof surface, and heat with the heat gun.  You will see the powder change and become glossy as it melts.
Place the square of card onto a craft mat or piece of paper, and apply Barn Door Distress Ink using the tool with a foam pad, in a circular motion.  Start on the mat/paper with a circular motion, then move the ink onto the mushroom square.  Apply the ink lightly in the centre, and more heavily at the edges.
Option: Apply a little Tea Dye Distress Ink around the edges and randomly in the centre of the mushroom square.
Use a ruler to tear the edges off black cardstock to create a 2 5/8″ x 2 5/8″ square mat layer.
Apply double sided tape to the back of the mushroom square and stick it onto the black mat.  Apply double sided tape to the back of the black mat and stick it onto the front of the card.
Use the ruler to tear a second black mat 2 1/4″ x 7/8″.  Apply double sided tape and stick to the front of the card, below the large matted design.
Place the greetings ‘Happy Birthday’ and ‘Dude’ onto the acrylic block.  Ink up using Barn Door Distress Ink, and stamp on the strip of white cardstock.  Use the comma stamp for proper punctuation!  Ink lightly around the edge with Barn Door using the Distress Ink tool.
Apply double sided tape to the back of the stamped & inked greeting, and stick onto the centre of the small black mat.
Sweet Stamp Shop sets are available in the shop at
Direct link to stamps in the shop …


Mel’s Easter Hummus

by Mel Alce


1 can chick peas
1 head roasted garlic
2 Tbl tahini
1/2 tsp cumin
Juice of 1 lemon
4 Tbl extra virgin olive oil
a drop of sesame oil
salt & pepper to taste

Easter Hommus (1)


Drain liquid from chick peas.

Easter Hommus (2)

Place all ingredients into a food processor. Do not place the whole head of garlic in, you need to squeeze the garlic out of the skins into the food processor.

Easter Hommus (3)

Easter Hommus (4)

Puree until smooth

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Place in the fridge for one hour to chill.
OPTION: Sprinkle a little paprika or smoked paprika over the top of the hommus.
Serve with carrot sticks, cucumber sticks or crackers.

Easter Hommus (8)

Easter Hommus (6)

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