Author Archives: mlwilkie

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About mlwilkie

Software Developer, Mother, Wife with keen interest in art, design and crafts of all kinds.

Summer Herb Pesto

The basil in our garden went chaotic this year and I needed to find a good use for it. Everyone suggested Pesto. I found a great recipe on allrecipes.com. I am not a huge fan of pesto – it is a little too strong, but the spinach and other herbs in this recipe complement the taste and makes the pesto a little more subtle. All the herbs came from our garden.

  

I made two batches and it looks like I will still have a third batch before my basil is done :-). I froze my pesto into 2 inch ice cubes (this large ice cube container I found at Crate and Barrel but it is now available at West Elm as well). I plan on defrosting them into small glass containers for Christmas gifts.

    

We also used the fresh pesto to make tortellini pasta with a pesto sauce, and a chicken pizza with pesto sauce. Both were great but I preferred the pizza.

  

Monsters: Stuffed Toys

As mentioned previously my son and I make monster birthday cards together. This weekend we decided to take that one step further.

Based on monster drawings made by my son, I transformed one of those pictures into a stuffed monster toy. Some of the things my son designed/choose includes the 3 fingers, all his drawings at present have 3 fingers, his favorite color is orange, and he chose the buttons for the eyes.

Here is our first monster.

  

It was very cute – he slept on it as a cushion the first night and then he carried it in the car to track out camp – he is very proud of his monster 🙂

Some of the materials and steps I used to make these:

  1. I drew free hand the shape of the body onto scrap-book card, from that original shape I got out a stomach shape….this way ensuring that it fits in the main body. I pinned the body shape onto dark blue corduroy, and on orange kona cotton for the back body and cut out the two shapes together.
  2. The other two templates I used, were one for the legs and one for the arms. I pinned the leg and arm templates to patterned fabric which I folded into quarters so when I cut the shapes I would have 4 pieces (2 pieces in each direction).
  3. I cut the mouth free-hand using the stomach fabric as a guide out of the same dark blue corduroy.
  4. I cut the teeth out of white felt, using the opposing triangles so they can be top and bottom teeth.
  5. I sewed the hands and feet inside out using a 1/4 inch seam. I then turned them in the right way, stuffed them with stuffing. I sewed the top of each limb close leaving about 1/4 inch so that I had room to sew the limb into the body.
  6. The pieces for the body – the stomach, and the mouth I used zig-zag stitch to attach them, and the teeth I just used a normal walking stitch. I sewed on the buttons.
  7. I cut a piece of straight 2 inch blue stripped cotton fabric – this is used for the width of the monster and joins the front and back together.
  8. I pinned the front and middle edging together, with the arms and legs placed between the front and middle piece. The fabric was pinned together in reverse. I sewed a 1/4 inch seam. I ironed the seams.
  9. Now for the back piece, I put all the limbs in the middle of the body, I pinned the back to the unsewn middle edge, so everything was inside out. I sewed a 1/4 inch seam leaving about 2-3 inches on the bottom open.
  10. From the opening, I turned everything in the right way, and started stuffing the body. I hand stitched the opening closed to finish the monster.

Chocolate Tart

Last night for dinner, I decided to try a new recipe and made Chocolate Tarts. They turned  out great, so I decided to share the success.

Ingredients

Pastry:
1 cup flour
2 Tbsp cocoa powder
2 Tbsp icing sugar
pinch of salt
50g butter
1 egg yolk
2 Tbsp cold water

Filling:

1 1/2 cups of chocolate chips
2 Tbsp butter
100g greek yogurt
100g sour cream
1/4 cup cream
1 Tbsp rum

In a bowl place flour, cocoa, icing sugar and salt. Add pieces of the butter to the flour and use fingers to rub the butter into flour until its appearance is like crumbs. Lightly beat the egg yolk and add to the flour with a folk. Add 1-2 Tbsp of cold water to finish the pastry.

Place pastry in the fridge wrapped in plastic wrap for 20 mins. Heat oven to 375 degrees F (190 Degrees C). Roll the pastry out – I used individual pie dishes but you can also use a 22cm spring form. Place pastry in the pie dishes, cover with baking paper and pie weights. Place back in the fridge for 20 mins.

Place into oven for 15 minutes, after 15 mins take off the backing paper and bake for an additional 5 mins. Take out of the oven and leave in tray, cool.

In a bowl which is sitting in a pot containing about an inch of water, melt the chocolate and butter over heat. Once melted use a metal spoon to stir in greek yoghurt, sour cream and cream. Place about 1/3 cup of filling into each pie crust.

Leave in the fridge for 4 hours. Serve with a dollop of whipped cream and slice strawberries.