Sweet Living magazine Issue 9

sweetliving Crafts • DIYs • Food • Green Living • Backyard Sustainability Issue 9 December 2014 - April 2015

www.sweetlivingmagazine.co.nz

Inside: Working with chocolate Meringues, cookies, tarts Beautiful gifts to make DIY felted slippers Handmade home Growing strawberries www.sweetlivingmagazine.co.nz

Issue 9

December 2014 - April 2015 sweetliving

Page 1

Want to see your ad in Sweet Living?

Email us at admin@sweetlivingmagazine.co.nz

share your

money-saving tips.

email us at

tips@sweetlivingmagazine.co.nz

Page 2

sweetliving Issue 9

December 2014 - April 2015

www.sweetlivingmagazine.co.nz

sweetliving Crafts • DIYs • Food • Green Living • Backyard Sustainability Issue 9

December 2014 - April 2015

www.sweetlivingmagazine.co.nz

From the editor It’s the start of another new year – and let’s hope it’s as good as the last one. 2014 was a fabulous year for me - full of baking, crafting, DIYing, green living and backyard sustaining. And I loved every minute of it!

One of the highlights of my year was running workshops and holding lectures on crafting and herbs. I loved it, and I loved meeting like-minded people who also love to craft. This is something that will continue in 2015, so keep an eye on our upcoming workshops and lectures, which we’ll promote on the Sweet Living website (click here to view it). We will be running the workshops right around the country (and possibly overseas, with the help of technology), so nobody misses out.

In the meantime, I wish you all lots of happy crafting this year and leave you with a delicious recipe (chocolate martini) to celebrate last year’s achievements and to salute 2015. Here’s to a great one.

Chocolate martini 2 oz (60 ml) vodka 1 ½ oz (45 ml) creme de cacao Ice cubes Chocolate to garnish Pour vodka, creme de cacao and ice cubes into a cocktail shaker and shake until mixed. Pour into a martini glass and garnish with grated chocolate.

Jane www.sweetlivingmagazine.co.nz

Join us on Facebook to get the latest Sweet Living updates, and sign up for our free weekly newsletter from our website.

Issue 9

December 2014 - April 2015 sweetliving

Page 3

sweetliving

40

30

contents 6

Working with chocolate

8

Coming up roses

10

Cake decorating tips: make curls, fans, squiggles and wrappers.

DIY rose-petal chocolate, plus rose soap and rose carpet freshener.

Kahlua coffee A delicious coffee for a special treat.

11

Sweet treats

26

Handmade home

32

43

Recipes for cakes, tarts, cookies, meringues and more.

Quick decorating tips and chic recycled decor for the modern home.

Printable gift tags

Download our free gift tags.

33

Handmade gifts

53

Backyard sustainability

Make beautiful gifts for the whole family.

Grow strawberries - and make strawberry tarts.

49 Contacts www.sweetlivingmagazine.co.nz Editor: Jane Wrigglesworth Designer: Geoff Fitzpatrick, grafix@fitzi.co.nz Editorial enquiries: jane@sweetlivingmagazine.co.nz Advertising enquiries: admin@sweetlivingmagazine.co.nz Readers’ tips: tips@sweetlivingmagazine.co.nz Join us on Facebook

Page 4

sweetliving Issue 9

December 2014 - April 2015

34 www.sweetlivingmagazine.co.nz

42

27 20

19

www.sweetlivingmagazine.co.nz

Issue 9

December 2014 - April 2015 sweetliving

Page 5

sweetliving

Working wit h

chocolate

When using chocolate for decorating cakes, it’s typically melted over indirect heat. In any case, it needs to be melted carefully otherwise it will burn. Cut chocolate into pieces and melt chocolate in a double boiler or in a heat-proof bowl set over a saucepan of boiling water (make sure the bowl does not touch the water). Stir until the chocolate has melted. You can also melt it in the microwave but care must be taken as it is easier to burn this way.

Cook on medium-high in 30-second intervals. Check after each time, stirring, to determine when the chocolate has fully melted. White chocolate is best melted over indirect heat rather than the microwave.

Wrap a cake in chocolate

Measure the circumference and height of your cake and cut a piece of greaseproof paper slightly higher and longer than your measurements.

Adjust the height measurement accordingly if you want the chocolate to come higher than your cake to hold in berries or ganache. Melt tempered chocolate, then spread onto greaseproof paper. When the chocolate starts to set (don’t leave it until it has fully set or it will break when applying to your cake), lift it from the paper and gently wrap it around your cake, pressing gently. Allow the chocolate to set completely before topping with berries or ganache. Refrigerate until serving.

Page 6

sweetliving Issue 9

December 2014 - April 2015

Chocolate curls

Melt tempered chocolate then poor onto a marble slab or another cold surface (you can use a baking sheet that has been placed in the refrigerator to make it cold). Spread the chocolate thinly with a spatula. When the chocolate has almost set, hold a knife, spatula or clean paint scraper at a 45 degree angle, and push into the chocolate and away from you to create curls.

www.sweetlivingmagazine.co.nz

Cake decorating

Chocolate fans

Spread melted tempered chocolate onto a marble slab as for the chocolate curls. Trim the sides of the chocolate so they are even. Place a palette knife at one edge of the chocolate at a slight angle and push the palette knife away from you quickly. At the same time, hold your index finger of the opposite hand at the left edge (if you are right handed) of the chocolate, just above the palette knife, pushing it firmly, with the palette knife, along the chocolate, so that the strip bunches or gathers on this side. Confused? Watch how to do it here.

Pipe a pattern

Add a few drops of glycerine to your melted chocolate for ease of piping. Place in a piping bag with a piping nozzle and simply pipe your design onto greaseproof paper. Leave to set.

www.sweetlivingmagazine.co.nz

Issue 9

December 2014 - April 2015 sweetliving

Page 7

sweetliving

Coming up

roses

Rose petal carpet freshener

For a sweet-smelling home, make an all-natural rose petal carpet freshener. Pick a couple of handfuls of fragrant rose petals and let them dry. Grind dried petals along with baking soda in a blender. Put the mixture into a shaker. Sprinkle onto carpets and let it sit for a few hours before vacuuming.

Handmade soap

For a quick and easy rosy soap, use melt-andpour soap base, dried roses and fragrance or essential oil. Fragrance oils are synthetic while essential oils are natural. Simply melt the soap base according to the manufacturer’s instructions, add fragrance or essential oil (try rose geranium oil), add rose petals or rose buds, then pour the soap base into a mould or moulds. Allow to harden, then cut.

Elegant ice cubes

Freeze fresh rose buds in ice cube trays to serve at elegant soirees.

Make sure you use roses that have not been sprayed with pesticides.

Gourmet chocolate

Make your own rose-petal chocolate for the perfect gift.

Melt tempered chocolate, then pour into a chocolate mould.

Sprinkle dried, organic rose petals (available from health shops, or dry your own) on top of the chocolate and allow to set.

Page 8

sweetliving Issue 9

December 2014 - April 2015

www.sweetlivingmagazine.co.nz

Weddings sweetliving

Discover the brand-new magazine for brides-to-be.

Weddings sweetliving

Special Edition 1

www.sweetlivingmagazine.co.nz

Ultra glam

DIY

Catering for a crowd Thrifty table decorations Make boutonnieres and bouquets Craft a floral crown Decorate your wedding cake DIY bridal accessories Tips for beauty & hair Wedding day inspiration

Get your first issue, PLUS 6 different wedding invitations to download for free www.sweetlivingmagazine.co.nz Special Edition 1

Page 1

out now!

Click here for a sneak preview.

Exclusive offer

Use the coupon FLAMINGPETAL at the checkout and get $4 off the cover price. Click here to view. www.sweetlivingmagazine.co.nz

Issue 9

December 2014 - April 2015 sweetliving

Page 9

sweetliving

Kahlua coffee Serve this delicious coffee after dinner for a special treat.

• • •

Page 10

sweetliving Issue 9

2 parts Kahlua 3 parts hot coffee Add milk or cream if desired, and top with whipped cream and cinnamon or grated chocolate.

December 2014 - April 2015

www.sweetlivingmagazine.co.nz

Sweet treats

Whip up some delectable sweet treats for you and the family this holiday season.

String ‘em up

Make a batch of cookies for eating, and another batch for hanging. Use baker’s twine or pretty ribbon in festive colours to string them up. Cut your cookies in different shapes (stars, reindeers, hearts, etc) and punch two holes in the centre of the dough before baking. Use a simple vanilla cookie recipe, or try our recipe here.

www.sweetlivingmagazine.co.nz

Issue 9

December 2014 - April 2015 sweetliving

Page 11

sweetliving

Cinnamon pinwheel scones This old classic is a favourite with both kids and adults. They’re easy to make too.

Even the kids can do it. Recipe on page 24.

Page 12

sweetliving Issue 9

December 2014 - April 2015

www.sweetlivingmagazine.co.nz

Sweet treats

Chocolate gingerbread Here’s a nice twist to an old favourite: chocolate gingerbread. The combination of chocolate and ginger is so delicious, we guarantee your guests will come back for more. Recipe on page 24.

www.sweetlivingmagazine.co.nz

Issue 9

December 2014 - April 2015 sweetliving

Page 13

sweetliving

Coconut macaroons This simple recipe is quick to make and melt-in-your-mouth delicious. The macaroons are sweetened with honey instead of sugar for a more natural flavour. Recipe on page 24.

Page 14

sweetliving Issue 9

December 2014 - April 2015

www.sweetlivingmagazine.co.nz

Sweet treats

Pear and chocolate galette Pears and chocolate go so well together. Add in a chocolate pastry and you have heaven in a dessert bowl.

Serve this warming dessert straight from the oven with ice cream, custard or crème fraÎche. Recipe on page 24.

www.sweetlivingmagazine.co.nz

Issue 9

December 2014 - April 2015 sweetliving

Page 15

sweetliving

Lime & lemon coconut cakes These small teacakes are the perfect treat for a lazy Sunday afternoon. Serve with whipped cream or drizzle with icing. Recipe on page 24.

Page 16

sweetliving Issue 9

December 2014 - April 2015

www.sweetlivingmagazine.co.nz

Sweet treats

White chocolate & strawberry mousse This light and airy dessert is the perfect treat during strawberry season. Make it ahead of time for easy entertaining. Recipe on page 24.

www.sweetlivingmagazine.co.nz

Issue 9

December 2014 - April 2015 sweetliving

Page 17

sweetliving

Page 18

sweetliving Issue 9

December 2014 - April 2015

www.sweetlivingmagazine.co.nz

Sweet treats

Rose meringues These elegant looking meringues make great gifts.

Or serve them yourself with whipped cream – on their own or with fruit salad. Recipe on page 24.

www.sweetlivingmagazine.co.nz

Issue 9

December 2014 - April 2015 sweetliving

Page 19

sweetliving

Marble cake A classic childhood treat, chocolate and vanilla marble cake is still loved by all.

Recipe on page 24.

Page 20

sweetliving Issue 9

December 2014 - April 2015

www.sweetlivingmagazine.co.nz

Sweet treats Gingerbread men Christmas would not be Christmas without gingerbread men. Let the children help and present them as gifts for friends and family.

Try our gingerbread recipe here.

www.sweetlivingmagazine.co.nz

Issue 9

December 2014 - April 2015 sweetliving

Page 21

sweetliving

Page 22

sweetliving Issue 9

December 2014 - April 2015

www.sweetlivingmagazine.co.nz

Sweet treats

Stollen

Rich in dried fruit and marzipan, this yeasted bread is a traditional Christmas treat. It takes time to make but it’s worth the effort. Recipe on page 24.

www.sweetlivingmagazine.co.nz

Issue 9

December 2014 - April 2015 sweetliving

Page 23

sweetliving

Sweet treats recipes

Free

d nloa dow eats

et tr ALL swe s here e recip

Cinnamon pinwheel scones

• 2 ¼ cups flour • 3 ½ teaspoons baking powder • 60g butter, chopped into small pieces • 1 teaspoon sugar • Pinch salt • ¾ cup of milk

Filling • 50g butter • ⅓ cup packed brown sugar • 2 teaspoons cinnamon • ½ cup sultanas

1. Preheat oven to 200degC (400deg F). Line a baking tray with baking paper.

2. Sift flour, baking powder, sugar and salt into large bowl. Rub butter into flour mixture until it resembles breadcrumbs. Add milk and mix.

3. Use hands to knead into a soft dough, then tip onto floured bench.

Roll into a rectangle, 6mm thick.

4. Melt butter and spread over dough surface.

5. Mix together sugar, cinnamon and sultanas. Sprinkle over dough, pressing into the surface.

6. Roll into a log shape and cut into rounds, about 2cm (¾ inch) thick.

Place flat on baking tray and bake for 15-20 mins, or until golden brown.

Chocolate gingerbread • 150g cooking chocolate, roughly chopped

• 150g butter • 150g raw sugar • 3 eggs, separated • 130g self-raising flour • 1 tablespoon cocoa powder • 50g ground almonds • ⅓ cup chopped glace ginger • 2 ½ tablespoons ginger syrup (from

delicatessens and specialty stores) Icing • 50g cooking chocolate, roughly chopped • 15g butter • 1 tablespoon ginger syrup • Slithered almonds or glace ginger (to serve, optional) Page 24

sweetliving Issue 9

1. Preheat oven to 190deg C (370deg F).

Grease and line a loaf tin 22cm x 11cm x 7cm.

2. Process raw sugar in food processor to make it finer.

3. Melt chocolate in double boiler, then remove from heat and allow to cool. Set aside. In a large mixing bowl, beat butter and sugar until light and fluffy, then beat in egg yolks, one by one. Stir in the chocolate, then add the sifted flour, cocoa and ground almonds. Mix well. Add the glace ginger and syrup and mix in.

4. In a separate bowl, beat the egg whites until stiff peaks form. Fold into the batter.

5. Pour batter into prepared tin and bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean.

6. To make icing, melt chocolate, butter and ginger syrup in double boiler. Spread over cake. Optional: sprinkle over slithered almonds or chopped glace ginger.

December 2014 - April 2015

Coconut macaroons

• 3 large egg whites • ¼ cup runny honey • ½ teaspoon vanilla extract • 2 ¼ cups unsweetened finely shredded coconut • Pinch of salt

1. Preheat oven to 200deg C (400deg F). Line a baking tray with baking paper. In large bowl, add egg whites, honey, vanilla and salt and mix well.

Stir in coconut.

2. Roll mix into small balls and place on baking tray. Bake for about 10 minutes, or until slightly golden.

Drizzle with melted chocolate.

Pear and chocolate galette • 2 cups flour

www.sweetlivingmagazine.co.nz

• 3 tablespoons cocoa • 3 tablespoons caster sugar • ½ teaspoon salt • 35g (1 oz) ground hazelnuts • 100g (3 ½ oz) chilled butter, cubed • 3-4 tablespoons ice water

Pear filling • 3-4 pears • 1 tablespoon lemon juice • 1 tablespoon cornflour • 3 tablespoons brown sugar • ½ teaspoon ground cinnamon Glaze • 1 teaspoon honey • ¼ teaspoon boiling water

1. In a food processor, combine flour, cocoa, caster sugar, salt, hazelnuts and butter. Process to create a breadcrumb consistency.

2. With motor running, slowly add the ice water until the dough sticks together.

3. Transfer dough to lightly floured board. Roll out into a rough circle and wrap in cling film or waxed paper.

Chill for at least 30 minutes. Dough can be left overnight in fridge.

4. Squeeze a tablespoon of lemon juice into a large bowl. Peel the pears, quarter and core them and toss into the bowl containing the lemon juice.

5. Combine the cornflour, brown sugar and cinnamon and sprinkle over the pears. Let stand while preparing the base.

6. Line a baking tray with greaseproof paper and preheat oven to 220deg C (425deg F).

7. Remove dough from fridge and roll out onto a lightly floured board. Roll dough to an approximate 26cm (10 ½ inch) circle and transfer this to the baking tray.

8. Thinly slice each piece of pear and place in single layer in the central part of the dough. Leave enough clear space around the edge to be able to fold in the dough. Fold dough inward and all the way round.

9. Bake in oven for 10 minutes at 220deg C (425deg F) then reduce temperature to 180deg C (350deg F).

Bake for 30-40 minutes or until crust turns slightly golden around edges and the pears have softened.

10. When the galette is cooked, remove from the oven and allow to cool slightly before glazing. To glaze, combine the honey with boiling water and lightly brush over the fruit. www.sweetlivingmagazine.co.nz

Lime & lemon coconut cakes • 125g (4 oz) butter, softened • 1 ¼ cups caster sugar • Zest of 2 limes • 2 large eggs • ½ teaspoon vanilla extract • 1 ¾ cups self-raising flour • 1 cup desiccated coconut • ¼ cup whole milk • ½ cup coconut milk • 2 tablespoons fresh lime juice • Lemon curd

White chocolate and strawberry mousse

• 500g (2 punnets, or 1 lb) strawberries • 2 tablespoons fresh lemon juice • 250g (9 oz) white chocolate, chopped • 2 ½ teaspoons gelatine • 500ml cream • 2 tablespoons icing (confectioner’s) sugar • Milk chocolate, grated, for serving

1. Preheat oven to 180deg C (350deg F).

Grease muffin or teacake tins.

2. Cream butter, sugar and lime zest with an electric beater or food processor until light and fluffy. Beat in eggs, one at a time, then add vanilla extract.

3. Transfer creamed butter mixture to a large mixing bowl, then stir in flour and ½ cup of coconut. Add whole milk, coconut milk and lime juice. Mix together.

4. Pour batter into prepared muffin tins and bake until a skewer inserted into the centre of each muffin comes out clean, about 25 minutes. Remove from oven, allow to cool slightly, then turn out onto a wire rack.

5. When completely cool, spread lemon curd lightly over cakes, then sprinkle with remaining coconut. Optional: drizzle with icing or serve with whipped cream.

Issue 9

1. Clean and hull the strawberries, then purée in a food processor.

2. Press the puréed strawberries through a sieve into a large mixing bowl. Stir in lemon juice. Set aside.

3. Melt the white chocolate in a double boiler.

4. Add gelatine to ¼ cup cold water and let sit for 5 minutes.

5. Pour ¼ of the cream into a saucepan with the icing sugar and heat without boiling. Add the gelatine mix and stir over a low heat for 5 minutes, until the gelatine is dissolved. Make sure the mixture does not boil.

6. Pour mixture into melted chocolate and stir until smooth. Add strawberry purée and quickly mix it in.

7. Whip remaining cream with hand beater. Gently fold the whipped cream into the chocolate and strawberry mix. Pour into individual serving dishes and refrigerate for at least 2 hours. Sprinkle with chocolate before serving.

December 2014 - April 2015 sweetliving

Page 25

sweetliving

Handmade home Quick decorating techniques and chic recycled décor for the modern home.

Crochet a floor cushion Use big chunky wool, such as Hoooked Zpagetti, to make these stylish ‘pebble’ cushions. Scatter several in the living room or bedroom for the kids to lounge on. Get the instructions to make these cushions right here.

Page 26

sweetliving Issue 9

December 2014 - April 2015

www.sweetlivingmagazine.co.nz

Handmade home Recycled sweater cushions Ripped your favourite sweater? Discovered a stain that just won’t budge? Turn old or partially damaged sweaters into chic cushions. Cut two squares from your sweater, avoiding the damaged part, then simply sew the sides together and stuff.

www.sweetlivingmagazine.co.nz

Issue 9

December 2014 - April 2015 sweetliving

Page 27

sweetliving

Storage solutions Buy cheap storage baskets and, using fabric paint, write numbers, letters or words onto them (like “toys”, “books” or “crafts”) for a well-organised room.

Page 28

sweetliving Issue 9

December 2014 - April 2015

www.sweetlivingmagazine.co.nz

Handmade home

Stars, moon and sun Make cute hangers in the shape of the moon, sun and stars using scrap wood.

Cut out shapes using a jigsaw. Cut short pieces of dowelling (about 4cm/1 ½ inches) and glue to the back of your shapes. Paint shapes in fun colours.

Drill a pilot hole in the dowelling end, and screw the flat end of a hanger bolt (headless screw) into it. Screw a wall anchor into the wall (one that the hanger bolt will fit into), then screw the other end of the hanger bolt into it.

www.sweetlivingmagazine.co.nz

Issue 9

December 2014 - April 2015 sweetliving

Page 29

sweetliving

Stencilled cushions Enhance plain cushions with a bit of paint and ingenuity. Either tie-dye a white cushion cover for a mottled effect, or dribble a little bleach onto a coloured one to get a washed-out effect. When dry, use fabric paint and a stencil to paint letters and numbers.

Page 30

sweetliving Issue 9

December 2014 - April 2015

www.sweetlivingmagazine.co.nz

Handmade home

Scribble on fabric Use a fabric paint pen to scribble words or fun pictures onto a pillowcase. Fabric paint pens are ideal for drawing fine details, outlining designs and colouring. The paint is permanent when fixed using a hot iron.

www.sweetlivingmagazine.co.nz

Issue 9

December 2014 - April 2015 sweetliving

Page 31

sweetliving

Printable gift tags Download these gift tags for free, print them onto card stock and cut them out. Easy!

Free

d nloa dow e r e h click

Page 32

sweetliving Issue 9

December 2014 - April 2015

www.sweetlivingmagazine.co.nz

sweetliving

Handmade gifts You don’t have to hit the retail stores to find a gift for someone. Make your own beautiful gifts for extra Brownie points.

Eco-friendly giftwrapping Don’t waste paper. Use fabric to wrap your gifts instead. Try the Japanese art of fabric wrapping. They use furoshiki, a traditional Japanese wrapping cloth, but you can use any fabric, a scarf, or even new tea towels. The Japanese Ministry of the Environment has published a diagram with instructions for various wrapping ideas. Click here to access it.

www.sweetlivingmagazine.co.nz

Issue 9

December 2014 - April 2015 sweetliving

Page 33

sweetliving

Felted slippers Make a pair of toasty warm, wool slippers for yourself or a friend.

Page 34

sweetliving Issue 9

December 2014 - April 2015

www.sweetlivingmagazine.co.nz

Handmade gifts Materials: • 200-250g Corriedale wool tops (merino is softer but not as durable) • Extra wool tops for flowers, if desired • Bubble wrap • Felt marker • 1 x 90cm x 150cm roll-up bamboo blind • Piece of net curtain, about 1m x 1m • Hot soapy water (dish detergent) in plastic squeeze bottle • Bar of soap • Scissors • Shoe last (or pair of new gumboots 2-3 sizes smaller than your foot) Note: You will need to do this outdoors or in a waterproof area.

1. Use the bubble wrap to make your template. Use a felt marker to draw around each foot. Add an extra 2.5cm (1 inch) to the sides and cut out.

2. Place templates on waterproof surface and squirt a small amount of soapy water onto them. Pull off pieces of wool (not too chunky, but not too wispy, or the fibres won’t mat together) and lay them on the templates in one direction (vertically), extending over the top edges by 2.5cm (1 inch). As you lay down the fibres, the fibre ends should overlap slightly.

If using two colours (it is best to use one colour on your first try), lay down the colour you want inside your slippers first.

4. Cover with the net curtain, squirt some hot soapy water on top of the netting and pat down the wool. The fibre should be reasonably wet but not soggy at this stage.

Lather up your hands with the bar of soap, then gently rub up and down then sideways over the netting for several minutes. You want to make sure the fibres are sticking together.

5. R emove the netting and carefully turn over the templates.

Fold the extended edges over onto the templates and rub down with soapy hands.

3. Once the first layer is complete, add another layer but in the opposite direction (horizontally). Extend over the side edges by 2.5cm (1 inch).

www.sweetlivingmagazine.co.nz

6. A dd a layer of wool as for step 2, then another layer as for step 3. Cover with netting, sprinkle with soapy water and rub with soapy hands. Remove netting, turn template over and fold the extended edges over.

Issue 9

December 2014 - April 2015 sweetliving

Page 35

sweetliving

7. Add a second layer of wool. You can use the same colour or a different one if you like (it’s best to use one colour for your first attempt). This will be the top layer of your slippers.

Repeat steps 2, 3, 4, 5 and 6. Use plenty of water and soap.

8. When finished, rub the slippers without the netting, using plenty of water and soap. The wool layers must be fully matted.

9. Cut a hole where your foot will be inserted into the slipper.

You will be cutting through the two layers of wool, down to the template. You do not have to be too accurate at this stage. We will shape it later. Remove the bubble wrap template.

10. Place the slippers on the bamboo mat and roll it up. Roll back and forth, like a rolling pin, for 5-8 minutes. Unroll, turn slippers 90 degrees, add more soapy water and roll up again. Roll back and forth for another 5-8 minutes. Change position of the slippers again, add more soap (rub with soapy hands), and continue to roll. When you started, the hole was in the centre. Pull the slippers open and change the direction so that the hole is at the side. Keep rolling, unrolling, changing position and rolling again, adding soap and water each time, for about an hour, or until the fibres have knitted together. If you don’t do this, the slippers will fall apart.

Page 36

sweetliving Issue 9

December 2014 - April 2015

www.sweetlivingmagazine.co.nz

Handmade gifts 11. Place the slippers on your shoe lasts (or gumboots, as we have) and finish cutting the hole, making the edge neat and tidy. Then continue to felt. Lather up your hands with soap and rub over slipper. Use bunched up bubble wrap, and rub over the slippers, adding more soap and water if necessary. Continue until the slippers are properly felted, firm and keep their shape.

12. Keeping the slippers on the lasts, very gently rinse in hot water, then cold water, then hot and cold water again. The easiest way to do this is have two tubs of water – one hot and one cold – and dunk the slippers in these. Do this 3-4 times. This shocks the fibres and makes the slippers sit snuggly around the lasts. Finally, rinse in a tub of lukewarm water with a couple of tablespoons of white vinegar added. This eradicates any soap residue. Rinse once more, then allow your slippers to dry on the lasts.

Felt daisies To make felt daisies easily and quickly, use a felt appliqué mould, or an 8-petal daisy cookie cutter. Place the mould on a felting mat, or piece of foam, insert white wool tops into the mould, and punch it down with a felting tool to form a firm, tightly knitted felt flower. Use yellow wool tops for the centre of the daisy. Remove from mould then needle felt the daisies onto your slippers. You will need to insert a piece of foam into the slipper to felt onto.

www.sweetlivingmagazine.co.nz

Issue 9

December 2014 - April 2015 sweetliving

Page 37

sweetliving

Page 38

sweetliving Issue 9

December 2014 - April 2015

www.sweetlivingmagazine.co.nz

Handmade gifts Felt poppies 1. Make a petal template out of cardboard. Draw a half circle with a wavy edge on the curve, and a peak in the centre on the straight edge (see image below). Use your template to cut 5-6 petals from red felt. Fold the straight edges of each petal together and stitch at the point.

2. Cut a small circle from green felt and hand-sew a running stitch around the edge of the circle. Place stuffing in the centre of the circle and draw the threads together, to close the circle. Tie the threads off in a knot. This is the fruit capsule.

3. Place one petal on top of another and stitch them together at the point. Continue until all petals are stitched together.

4. Wrap black embroidery thread around three or four fingers (depending on how long you want your stamens). Remove from fingers and tie in the centre. Cut the loops to create the stamens.

5. Place the stamens in the centre of the poppy and stitch in place. Place the fruit capsule on top of the stamens and push the needle up from the back of the poppy through the middle of the fruit capsule. Take the needle back down at the side of the capsule, then back up to emerge at the centre again. Take the needle down the side again, a few millimetres away from the first ‘stigma’ and continue doing this to form eight stigmatic rays.

www.sweetlivingmagazine.co.nz

Issue 9

December 2014 - April 2015 sweetliving

Page 39

sweetliving

Felt flower accessories To make the large flowers: Using the poppy instructions (previous page) as a guideline, cut out flower petals as for the poppy, or in your desired shape and size.

You can ruffle the petals by wetting them and pulling them with your thumb and forefinger. Stitch the petals together, then make your stamens, as per the poppy instructions. Attach beaded buttons, jewels or a brooch in the centre of your flower.

To make the smaller flowers on the headband: Cut out daisy shapes, wet them, then pull each petal between your thumb and forefinger to curl them.

Stitch a small yellow bead in the centre of each flower.

To make up the headband: Wind a stem of beaded flowers around a bare headband. Stitch/glue each felt flower to the band.

Page 40

sweetliving Issue 9

December 2014 - April 2015

www.sweetlivingmagazine.co.nz

Handmade gifts

www.sweetlivingmagazine.co.nz

Issue 9

December 2014 - April 2015 sweetliving

Page 41

sweetliving

Decoupage bags Turn a cane bag or basket into a work of art with paper napkins.

Decoupaging bags and baskets is dead easy and you can pick up cheap items at thrift stores.

You need: • Old cane bag or basket • Paper serviettes with floral pattern • White acrylic paint • Modge Podge (or craft glue) • Paintbrushes

1 2 3 4

Page 42

Paint a white background onto your bag or basket. Paint another coat if necessary.

Allow to dry.

Thin your serviette down to just one layer (there are typically three layers). Either cut out the patterns on your serviettes to place individually, or use the whole serviette.

Apply Modge Podge to the bag or basket, then press the serviette pieces in place, smoothing out any wrinkles or bubbles. Work carefully, as the paper serviettes are very delicate.

Use a small paintbrush to apply another layer of Modge Podge (or sealant) to the paper design to seal it.

Leave to dry and your bag is ready!

sweetliving Issue 9

December 2014 - April 2015

www.sweetlivingmagazine.co.nz

Handmade gifts

Bring on the bling Grab some felt and costume jewels and make yourself a trendy bib necklace in four easy steps.

1 2 3

You need: • Selection of sparkling jewels • Piece of stiff felt, or leather (leather is stronger) • Strong adhesive, or thread and needle • Old chain necklace (pick one up from a thrift store)

www.sweetlivingmagazine.co.nz

4 • • • •

Pliers Scissors Fabric hole punch Tape measure

Issue 9

Cut your felt or leather into a bib shape. Hold it up to your neck to check the shape is right. You do not need to be too precise because you can always trim it later.

Hold the felt up to your neck again to check the length of the chain you need. Measure around your neck with a tape measure to the tips of the bib. It will be something like 2830cm (11-12 inches).

Keeping the chain clasped at the back of the chain necklace, open and remove links from the front of the necklace to the length you need.

Punch a hole in the tips of your felt or leather bib. Use pliers to open the two end links on the necklace, thread them through the holes, then close them again with your pliers.

Arrange your jewels on the bib into your desired pattern, then glue them in place, or stitch them down, one by one. When dry, trim off excess felt or leather.

December 2014 - April 2015 sweetliving

Page 43

sweetliving

Twirls knitted scarf Knit this quick and easy scarf for yourself, then knit a few more for your friends.

This lovely knitted scarf, by author and designer Jenny Occleshaw, is made with garter stitch and short row shaping. Knitted in 12ply mohair, it knits up really quickly and looks fabulous.

Stitches Used Cast on Cast off Garter stitch Measurements 17cm in width Tension 36 rows and 22sts to 10cm of garter st worked on 4.00mm knitting needles Materials 100 grams Naturally 12ply mohair or equivalent 12ply mohair 1 pair of 4.00mm knitting needles Wool needle for darning in ends.

Scarf Using 4.00mm knitting needles and 12ply mohair, cast on 30sts.

1st row – Knit.

2nd row – K10, turn, knit to end.

3rd row – K5, turn, knit to end.

Repeat these 3 rows ending with a first row, leaving just enough yarn to cast off.

Cast off.

Darn in loose ends.

Knitting Abbreviations K – Knit P – Purl Patt – Pattern Sts – stitches

Page 44

sweetliving Issue 9

Visit Jenny’s website, Drop Stitch Design, for more gorgeous designs. Email her at jennyoccleshaw@hotmail.com

December 2014 - April 2015

www.sweetlivingmagazine.co.nz

Handmade gifts

Lacy scarves Embellish a plain scarf with beautiful lace and take it from drab to fab.

This project is very simple but it can turn a ho-hum piece of material into something spectacular. Use fancy trims and vintage lace for an elegant look. Even small pieces of lace can be stitched together in patchwork fashion and applied to the ends or sides of your scarf. Finish with a lace or pompom trim down each long side. Alternatively, use a long strip of lace for your scarf and sew a pompom trim down the sides. If you’re feeling extra crafty, hand sew a chain stitched pattern at each end of the scarf instead (see white scarf with orange embroidery thread, below).

www.sweetlivingmagazine.co.nz

Issue 9

December 2014 - April 2015 sweetliving

Page 45

sweetliving

Fabric painting Handy with a paintbrush?

Use fabric paint to beautify a plain t-shirt or top.

Use a glittery fabric paint to embellish a plain shirt with your child’s favourite designs (horses, owls, bunnies, etc). Fabric paint can be applied using a paintbrush, roller or rubber stamp, whichever suits your design. Sketch your design onto a piece of paper first, then copy this design onto your t-shirt with paint. Before painting, place a piece of cardboard between the front and back of the t-shirt to stop paint seeping through to the back. Heat set the fabric paint as per the manufacturer’s instructions.

Page 46

sweetliving Issue 9

December 2014 - April 2015

www.sweetlivingmagazine.co.nz

Handmade gifts

Paper crown Make this simple paper crown with lace and patterned scrapbooking paper. Cut a star shape plus a band to fit around your child’s head.

Staple or glue the star to the middle of the band, then staple or glue the band into a circle. Glue on a lace band to cover the staples.

www.sweetlivingmagazine.co.nz

Issue 9

December 2014 - April 2015 sweetliving

Page 47

sweetliving

k o o b e l d e e n d e Felt

ll your a e r o t s lace to his wool p a d e Ne les? T d e hing. e t n e g h t n i t t jus craf ook is b e l d nee

You need: • 22cm x 15cm (8.5 x 6 inches) wool fabric (for cover) • Piece of doctor’s flannel (for inserting needles) • Wool tops (in chosen colours for flower) • Sewing thread (to complement or contrast the wool tops) • Pencil • Needle felting tool and mat • Sewing machine 1. F old the wool fabric in half to find the middle and mark with a pin. Open and draw your desired flower pattern on the front (right half) with a pencil. Start needle felting your wool tops onto the fabric within the pencil lines. hen the felting is finished, stitch over the 2. W felted flower, stems and leaves in free motion.

You do not need to be accurate here. A rough, ‘scribbled’ look is what you are aiming form.

3. I ron the needle book cover, then stitch the doctor’s flannel to the inside, in the middle.

You’re done!

Page 48

sweetliving Issue 9

December 2014 - April 2015

www.sweetlivingmagazine.co.nz

Handmade gifts

Rustic finger puppets Sew a set of cutesy finger puppets for hours of play.

You need: • Selection of felt pieces in different colours • Pre-printed fabric with faces • Selection of lace, trims and buttons • Sewing thread 1. C ut out finger puppet shapes from felt. You need two bodies for each puppet.

2. C ut out heads from pre-printed fabric. Machine stitch a head to each front part of your finger puppets. Stitch an embellishment onto the body.

3. S titch the sides together, leaving the bottom open to insert finger.

www.sweetlivingmagazine.co.nz

Issue 9

December 2014 - April 2015 sweetliving

Page 49

sweetliving

Free

d nloa dow ere h click

Harvest apron With a simple tug, this kitchen apron turns into a basket apron, handy in the garden for picking fruit and veggies.

You need: • 125cm (49 inches) sturdy cotton with pattern on both sides • Paper for making pattern • 4 x metal eyelets • Eyelet pliers • 4 x 90cm (36 inch) shoe laces (make sure one pair of shoelaces is slightly different than the other pair to tell them apart).

Page 50

sweetliving Issue 9

December 2014 - April 2015

www.sweetlivingmagazine.co.nz

Handmade gifts

1. Draw your pattern onto the paper following the sizing in the diagram. Place pattern (body of apron) on fabric on the bias and cut out. Place the band on the fold and cut out.

4. F ind the centre of the band and the centre of the apron top and pin the right side of the band to the inside of the apron along the top edge. Stitch along the top to the apron edges (the band extends further beyond this but don’t sew this).

Fold the band over lengthwise with right sides together and stitch ties together, up to the edge of the apron. Snip the corners of the ties, then turn ties right side out. Iron the ties flat then fold the band over and stitch.

2. Iron a 1.3cm (½ inch) hem around the sides (iron the hem over the top of the fabric instead of under). Before stitching, insert eyelets, as marked on diagram, with eyelet pliers.

3. S titch the hem down. Thread two shoelaces (each from a different pair to tell the difference) through each casing in the hem (through the eyelets). www.sweetlivingmagazine.co.nz

5. B ar tack opposite shoelaces just back from each eyelet. (If one of your shoelaces is thin and one is fatter, bar tack the thin one at one end of the casing and the fatter one at the other end of the casing.) Cut off the shoelace that has been bar tacked. Then pull the shoelaces to form a basket. Drop the length of the shoelaces inside the basket.

Issue 9

December 2014 - April 2015 sweetliving

Page 51

Freshen up your next paint job with Resene Zylone Sheen VOC Free, which combines the popular low sheen of Resene Zylone Sheen without the unwanted volatile organic compounds (VOCs) for better indoor air quality.

Improved air quality can help prevent headaches, asthma, nausea, respiratory complaints and allergic reactions. And to suit all tastes, Resene Zylone Sheen VOC Free is available in a wide range of popular Resene colours using Resene non VOC tinters.

Now that’s fresh thinking.

Available exclusively from Resene.

0800 RESENE (737 363) www.resene.co.nz

Page 52

sweetliving Issue 9

December 2014 - April 2015

www.sweetlivingmagazine.co.nz

Backyard sustainability Grow your own fresh produce without the harsh chemicals.

Growing strawberries Strawberries are one of the easiest fruit crops to grow.

Get the best out of yours this season.

Soil

Strawberries will grow in most sunny situations (the more sun while the fruit is ripening, the sweeter the fruit) but they don’t like wet feet. If your soil is prone to waterlogging, plant on ridges, in raised beds or in containers. Dig in plenty of compost before planting then fork in chicken manure between the rows. As the manure rots down it will provide additional fertiliser as the strawberry roots spread out.

Planting

To ensure a good supply, plant about six strawberry plants per person. Keep the crowns just above soil level and space plants 30-40cm apart to allow good air circulation. Don’t bury the crowns or your plants may rot. Apply a general garden www.sweetlivingmagazine.co.nz

fertiliser and water in well. Cover your soil with mulch such as bark or straw, or black polythene. Mulch suppresses weeds, keeps the soil warm, conserves moisture during dry spells and keeps the fruit from touching the soil, which encourages rot.

Feeding & watering

Berry production requires good soil nutrition, so add a balanced fertiliser to your soil before planting. A slow-release fertiliser is also beneficial. Thereafter, give your strawberries the occasional feed of liquid seaweed fertiliser. In late winter/ early spring apply a fertiliser that has roughly the same potassium (K) ratio as nitrogen (N) – a liquid tomato fertiliser is ideal. Feed again when you see fruit forming. Regular watering is essential, Issue 9

particularly during fruit development.

Water stress may result in small or misshapen fruit.

Rejuvenating your plants

Strawberry plants should be replaced every three years, when plant vigour deteriorates. To keep up a constant, healthy supply of plants, take cuttings every year from about one-third of your plants (just lift up the runners and snip off any sections that have already rooted), discarding one-third of your oldest plants.

Next year, take cuttings from another third of your plants and discard a third of your oldest plants. Do this every year and you’ll continuously replenish your plants with good, healthy ones.

December 2014 - April 2015 sweetliving

Page 53

sweetliving

Short on space?

If you need extra space in your garden, grow up instead of spreading out.

Plant straight into bags of potting mix. You can use ordinary potting mix with slow-release fertiliser added, or use a specific strawberry potting mix, which has all the essential nutrients your strawberries need.

Fix plastic gutters to a bamboo scaffolding and plant them up.

As strawberries ripen, they will hang over the sides.

Page 54

sweetliving Issue 9

December 2014 - April 2015

Hanging baskets provide a good home for strawberries – just make sure they’re watered frequently in the warmer months.

For economy of space, plant into a strawberry tower. The taller it is, the more strawberry plants you can have. www.sweetlivingmagazine.co.nz

Backyard sustainability

Easy strawberry tarts These tarts couldn’t be easier, and they’re a great go-to recipe when guests turn up unexpectedly. Use strawberries from your own garden – or substitute with other fresh fruit.

Ingredients: • 2 sheets of ready-rolled puff pastry • Strawberry jam • Fresh strawberries, hulled and cut in half Method: 1. Preheat oven to 220 deg C (420 deg F).

2. Place pastry sheets on cutting board and, using a cookie cutter, cut out several flower shapes. Line greased muffin tins with pastry.

3. Place a dollop of strawberry jam at the bottom of each pastry cup, then position a halved strawberry on top.

4. Bake for 10-12 minutes, or until golden.

www.sweetlivingmagazine.co.nz

Issue 9

December 2014 - April 2015 sweetliving

Page 55

next issue

sweetliving

Out April 2015 • Handmade storage containers • Make yourself a leather bag • Beautiful gifts to make • Delicious sweet treats • Cake decorating tips • Free printables to download • Readers’ money-saving tips

Page 56

sweetliving Issue 9

December 2014 - April 2015

www.sweetlivingmagazine.co.nz