they have all been posted and should have been received by now

The Christmas decorations which I made as part of the Kiwi Christmas Ornament Swap.

Meet Santa's helpers.

But which one is Rudolph?  Nobody nose!



Christmas Fabrics

I am not a big fan of Christmas fabrics generally, but when I saw these ones I just had to have them.  I have popped some aside for myself and although they only arrived last week there is very little left.  If you would like some be quick! 

                               1.Jovial Spots Cream                                   2. Nordic Fur                                         3. Isabelle Stripe

Kiwi Christmas Decoration Swap

I am signed up are you?  There is still time to get involved the final date for sign ups is 1st November and you can do so here over on Dione of Sew Funky's blog.
This will be my third year in this swap and it is a lovely way to connect with fellow crafters and also to receive some beautiful handcrafted Christmas decorations.  In previous years I have made little houses, tuis and angels. 

I am looking around for some inspiration for this year's swap.

One favourite magazine is Marie Claire Idees which has some lovely eye candy...

So many choices!

Me and Lois Part II - The NZ Christmas Mincemeat

For WandaFish :) if it is good enough for Lois (or her husband) it is surely good enough for me!

NZ Christmas Mincemeat
175g seeded raisins
150g sultanas
100g mixed peel
150g currants
30g almonds blanced, peeled and finely chopped
grated zest and juice of 1 lemon
grated zest and juice of 1 navel orange
1/4 cup brandy
1/4 cup medium sherry
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground ginger
75g butter
150g dark brown sugar
2 large ripe bananas

Put the seeded raisins, sultanas and peel in a processor and pulse until roughly chopped.  Tip out into a large bowl and add the currants, almonds, zests and juices, brandy, sherry and spices.  Melt the butter in a large frying pan over a moderately low heat and use a wooden spoon to stir in the brown sugar.  Peel the bananas and slice finely.  Add to the butter and sugar and stir with a wooden spoon.  As the bananas soften crush them into the butter and sugar mixture.  Continue cooking for several minutes until the mixture is thick and smooth.  Add this mixture to the remaining ingredients.  Stir well and cover.  Leave at room temperature and stir again the next day before putting in a covered plastic container in the fridge.  If possible store for days or weeks before using.  (Not in my last minute house!) Makes enough for 3 dozen mince pies.

I also like the tradition that you can count on a happy month for every Christmas mince pie you eat in a different house (or cafe).  55,56,57..... just kidding! 

Happy eating

Me and Lois - Only in New Zealand

It has been crazy at my place recently as I am sure it is for most people at this time of year.

This morning I have been baking my Christmas Mince Pies and using the recipe by Lois Daish (a food writer) that appeared in The Listener several years ago.  I always use this recipe and every time I do it makes me smile because behind it is a story that I think might only happen in New Zealand. 

It was Christmas Eve in 2004 and I had been hanging onto The Listener magazine ready to follow the recipe that I saw for Christmas Mince Pies, but when I came to use the recipe - could I find the magazine? - NO!  Mr S had been busy tidying up and had put it out for recycling that day and it was gone. 

Not to be put off I turned to the internet to see whether they had the recipe on-line.  NO.  But there was the number for the Listener in Auckland, so not caring about the toll call, I rang. I wanted to make those Christmas Mince Pies.

NO, says the Listener they cannot give me the recipe, but would I like to ring Lois and ask for it?  WOW, you mean I can ring Lois?  So I rang Lois at home and spoke to her very understanding husband who without any fuss gave me the recipe I was after.  Only in New Zealand!  I wonder whether they would do it today?

The recipe is yummy - but beware do grease your patty pans!

Almond Pastry
 250g standard flour
50g almonds (I use 70 g as that is the size of the packet and I cannot bear the waste)
100g icing sugar
190g hard butter
1 egg yolk
1 tbsp very cold water (don't let your husband near it because mine tips it out when he is tidying up!)

Put the flour, ground almonds and icing sugar in a processor bowl.  Cut the butter into dice and add.  Pulse the processor until the mixture has an even crumb like texture.  Combine the yolk and water in a cup and add to the processor.  Pulse until the mixture starts to clump into larger crumbs.  Stop the machine, lift the lid and press a few of the crumbs together between thumb and forefinger.  If they do not readily hold togetehr, add a few more drops of cold water and pulse again.  Top the mixture into a bowl and press together with your hands.  Wrap in a plastic wrap and put in a cool place for 20 minutes before rolling out.

Makes about 24 small mince pies (I use mini muffin tins and I get about 36)

Lois also gives a recipe for the Christmas Mince which I must admit I do not use any more, being a last minute person I buy some good pre-made Christmas mince and use that instead.

I use mini muffin tins and bake the pies at about 190 degrees celsius in a fan forced oven for about 10 minutes. 

Also because my children do not like dried fruit I usually make some raspberry jam pies as well - just use raspberry jam instead of Christmas Mince.

Happy Baking

a beautiful day

The sun is shining and I spent the morning at the Kibirnie Library sewing and talking to people about crafting.  The mail had a couple of the Christmas decorations from the Kiwi Christmas Ornament Swap I am particpating in.  And this afternoon I have been cutting fabric, filling orders and getting ready for this weekend's market at Frank Kitts.

One customer's fabric selection, I love seeing the combinations that people select. (Thanks Fiona).

From Christine

 

From Ella and yes I love it.  It also has some cloves inside - so not only does it look good but it smells good too.

From Dione the organiser extraordinnaire behind the swap.

I am one of the last ones to send as I have been dithering as to what to make - too many ideas and not enough self discipline to stop procrastinating and just DO IT!!  But I am pleased to say they are all finished and will be sent out tomorrow.

I hope the sun is shining wherever you are and if it is not that you are warm and cosy.

a christmas swap

Decorations for 2008 Swap

For the last two year's I have participated in the Kiwi Christmas Decoration swap organised by Louise over at Twenty Cent Mixture.  Louise is in her first year as a teacher and is too busy to manage the swap and so Dione at Sew Funky has kindly taken over the role as organiser extraordinnaire.

 Decoration for 2009 swap

It is lovely crafting for fellow crafters as you know they appreciate the effort that goes into the making.  Also it is fabulous getting exciting mail, mail that isn't bills or bank statements.

You don't have to be a blogger to join in the fun and if you have never been involved in a swap before this is a good one to start with.

 As the banner says Join Now.

finished

After almost a year I have finished the mini quilt advent calendar!  When I knew I wasn't going to complete it in time for last year - I went off it and put it away.  I am pleased I got it out again and finished it off. 

Now I want to start a Kiwi themed Christmas wreath that I have stuck in my head - if I start now I might have it finished for Christmas 2012.  Good things take time in this house.

stitching sunday

At last some time to do some stitching and making. 

The material is cut from a linen skirt bought in Paris back in the days when I was closer to a size 10.  (More than 1 or 2 years ago).  I could never throw it away: 1 - because of the material and 2 - because it reminded me of the day when it was bought.

This is not a new project - this is finishing off something that did not get finished last year.  Thanks to Lina for the inspiration, you can see more of what Lina did here.