Tag Archives: Home made

NEED IT, MAKE IT: Needle Case



This seems like a bit of an obvious requirement for someone who likes a bit of sewing and yet it’s something I simply haven’t got round to making.  I think the last time I made one was in Home Economics at school some….ooh, too many years to count….ago.

I finally became fed up of scratching around in those plastic casings that needles come in (or worse, losing them in the pin cushion and never to be seen again but often ‘felt’.  Ouch!)

So I finally got round to it and here’s my little needle case.

It’s very simple.  Just a piece of scrap fabric or two, a few bits of quilting wadding, a couple of bits of cardboard and a recycled ribbon of unknown origin.


I found the centre point of he fabric and marked out where the spine and needle pad need to be positioned.


Highly technical stuff this!

I then cut out the large oblong where the needle pad needed to poke through leaving probably quarter of an inch allowance and cutting diagonally into the corners so I could fold it back on itself as a kind of hem.  I then sewed round the outside of the case, leaving a gap sufficiently big to turn it inside-out and to get the wadding in.

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I pushed some wadding into one side and then packed a couple of bit of wadding on top of the cardboard backing for the needle pad and slotted it in the gap I’d made for it and tucked the raw edges of the hole underneath. In truth, it could probably have done with a little more so I could have used it as a pin cushion too but hey ho.  I did the same for the spine. and tacked everything in place so it wouldn’t move when I stitched it up.

??????????????????????????????? ???????????????????????????????I used the zipper foot to try to get nice and close to the edges.


Then I decided to do a quick bit of free-motion quilting swirls on the  other side for a bit of interest.


If you haven’t tried that yet, give it a go – it’s great fun.

Then it was just a case of sewing up the gap…


and sewing on a piece of ribbon (rather coarsely) to tie it together.


Any that was it – done.  Now everything’s neat and tidy which inspired me to sort out my notions box too.

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MAKE IT: Slow Cooker Rice Pudding


Christmas is very nearly round the corner and I finally have all my Christmas shopping bought, wrapped (very, very, nearly wrapped) and stowed away under the tree.

I’ve re-discovered a simple little trick to ease the wrapping nightmare – flat paper sheets.  I hate wrestling with the rolls of wrapping paper, smoothing the paper flat, pinning it down with paperweights and trying to cut off the right sized piece only to find it rolling back on itself again and a wonky cut.   This year, I unrolled all the paper from the rolls, folded it two or three times and cut the folds with a knife to produce beautiful flat sheets of paper! Yee ha!

Once wrapped, I sorted all the presents into sensible piles under the tree to avoid that ‘under-the-Christmas-tree-on-all-fours-shuffle’ thing that happens two minutes before you need to be out the door and you just can’t find Uncle Bob’s gift.

Now that everything’s ready and the day job is over until New Year, I can potter about the house to my heart’s content in anticipation of the big day…..and so on to my first winter warmer – Rice Pudding. So simple, so good and today it’s being prepared in the slow cooker so I can keep the main oven busy with other things.

Here she goes –

???????????????????????????????4oz pudding rice (short grain)
1 oz caster sugar
1 pint milk (preferably full fat)
1 tsp corn flour (loosened in a little of the milk)
1 tsp vanilla extract
pinch of salt – don’t leave this out as it really does make a difference

Butter for greasing
Nutmeg and double cream or a good dollop of jam to serve.


  • Butter the slow cooker dish and set to high.


  • Once hot, add all the ingredients to the pan and mix together.

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  • Pop the lid on a leave on high for one and a half hours.  (Give it a quick stir after 15 mins though to break up the rice a bit.)


  •  When the cooking time is up, stir in a little double cream and grate some nutmeg over the top.  Serve there and then or cover over and leave on low until you’re ready.

Heart-warming and very quick to prepare.


MAKE IT: White sandwich loaf



Here’s the list of ingredients –

1 lb strong white bread flour
1 sachet fast action, dried yeast
2 tsp salt
1 tsp sugar
1 tblsp milk powder
1/2 pint warm water

I like to dissolve the sugar into the warm water and then add the dried yeast and give it a little shimmy with a teaspoon to mix it up.  After about 10 minutes left to its own devices, the yeast will have activated, frothed up and can be added to the flour.  Of course, you can just throw it in with the dry ingredients but this method does seem to produce a smoother dough for some reason.


I throw all the ingredients in a bowl, mix together and then either knead by hand if I need to burn off some aggression or let the KitchenAid do the hard work with its dough hook.  About 10 mins is usually enough until the dough is smooth and elastic (and still a tiny bit sticky to the touch).  Don’t underestimate the power of the milk powder.  Use fresh milk as part of your liquid allowance if you prefer but the milk powder does give a better flavour to this type of bread.

IMG_2359Then I cover with a damp tea towel and leave it to rise for about and hour to an hour and a half in a warm place like the airing cupboard, on the hearth (or weirdly on top of the fish tank) until it’s doubled in size-ish.  That’s not always an obvious measure of readiness but if it looks quite a bit bigger, that’s often enough.  As always, you can let it rise overnight in the fridge instead if that helps your schedule.

Remembering to turn the oven on to 220C, I then turn the dough out onto a floured board and knead it gently to get rid of any big air bubbles.


Now this next bit might seem a bit of a faff but it does make a difference to an evenly risen loaf so here goes – get out your rolling pin and roll the dough out so that it’s the length of your 2lb tin and three times the width.

???????????????????????????????Simply fold down the top third-ish and then over again.


Hmmm, it’s grown a bit long there but no matter.  Smack the ends in a bit and put into the tin, fold-side down.  I’m not worried about its stretch marks (or mine for that matter) because they’ll disappear once its had its second rise.???????????????????????????????I generally pop it on the stove top (let’s not be confused here, the stove top isn’t on…) while the oven’s heating up and the gentle heat helps it on its way.  The second rise can happen quite quickly – maybe even as little as 30 mins but basically, you’ll want to pop it in the oven as soon as it rises to the top of the tin.  It’ll spring a bit further once it hits the heat of the oven.


15 mins at 220C then take it out of its tin, knock the temperature down to 180C and bake for a further 30mins.  Leave to cool and slice for sarnies.



Delicious and easily sliceable!

MAKE IT: Chicken Liver Pate

Pate is really easy to make and absolutely delicious with a home-made baguette.

I fell in love with pate when old boyfriend of mine who was a chef fed me his restaurant’s Cajun Chicken Liver Pate. It was addictive. Unfortunately, he refused the give me the recipe…hence his ex-boyfriend status!

So, sadly this is the recipe I use for plain (but still very yummy) Chicken Liver Pate.


350g cleaned chicen liver (I use the frozen ones – very cheap and very convenient!)

175g butter, diced
1 shallot or half a small onion, finely diced
1 tsp thyme leaves, stripped or chopped
75ml Maderia (or other fortified wine such as port)
75ml double cream
1/2 tsp salt
1/4 tsp ground ginger
1 allspice berry, ground


Cut the livers into half inch pieces and fry in a knob of the butter over a medium heat.

While still slightly pink, add the onion and thyme and soften.


Then turn up the heat to brown the livers. Oh the smell is divine!

Tip the contents of the pan into a blender and zap.

De-glaze the pan with the Maderia and reduce to about 2 tbspns.


Add to the processor with the cream and spices and all but 75g of the butter and zap again.


Check the seasoning remembering that it will taste much less salty when cold so be generous! If your butter is salty, you may not need to add much more.

Pass through a sieve and pour into a serving dish.


Melt the remaining butter and pour over the top to seal.


Chill until set.

Serve with baguette, butter and some good chutney.


Simple and delicious!
Wrap any left overs with cling film and enjoy within a few days.
If anyone out there has a good Cajun version, I’d love to try it!


MAKE IT: Pumpkin loaf cake


It’s October again and time to do something useful with the beautiful bright orange squashes and pumpkins we’ve grown over the winter.

In previous years I’ve made the classic pumpkin pie and, while I rather like it, hubby isn’t keen so this year, I’ve been busying myself trawling the internet looking for an alternative.

The first attempt was a Pumpkin Pound Cake recipe and, frankly, it was hopeless.  The flavour was lovely but the texture was all wrong.  It was an American recipe and my ‘cup’ of flour measurements must have been way out because the resulting cake was thick, stodgy and, although perfectly edible I wouldn’t want to offer a slice to a guest!

Many recipes seemed to be a basic carrot cake recipe made with pumpkin instead of carrot.  Nice, but not what I wanted.  I needed something that used home-made pumpkin puree.

Then someone gave me this –

250g pumpkin puree
2 eggs
125ml sunflower oil
300g caster sugar (sounds a lot but it is accurate)
225g plain flour
1/2 tsp salt
1 tsp bicarb
1 1/2 tsp mixed spice.

First up, pumpkin puree.
Quarter the pumpkin and scrape out the seeds. Save those to make some toasted pumpkin seeds (again a recipe for one as my husband wrinkles his nose at them too!)



Then either pop them to roast in a slow oven until they’re soft or throw them in the slow cooker on high for 2.5 hours.  I don’t put any water in with them as they have enough of their own.
Cut or scrape out the flesh and blend it.




Eh voila, pumpkin puree which you can divi up into freezer bags and freeze.

And so to the cake –

The method couldn’t be much easier.
Mix the wet ingredients together (pumpkin, oil and eggs) with the sugar.

Then mix the dry ingredients together – flour (sifted), bicarb, salt and spice.
When the oven’s up to temperature (180oC), mix everything together until combined but don’t beat it – a bit like a muffin recipe. Then pour it into a 2lb loaf tin lined with baking paper.  I like to buy the pre-cut ones as it saves on faff.  It will be very sloppy and probably a bit lumpy but fear not.

Bake for 50mins to an hour or until a skewer poked in the centre comes out clean.Pumpkin21

Mine was a little dark on top (probably the large quantity of sugar) but after the previous disaster, I wanted to make sure it was cooked! It looks worse on camera than it did in the flesh.  Next time I’ll keep a better eye on it and pop some foil on the top if it looks like it needs it.

I reckon a bit of vanilla extract would be a welcome addition but it passed the taste test with hubby and so all is well.   And, as I have a load of pumpkin puree in the freezer for further experimentation maybe I’ll add some pumpkin or sunflower seeds, a glaze or icing  or perhaps even go a bit wild and throw in some coconut.  Yum.



Any suggestions welcome.  What are you doing with your pumpkins this year?


NEED IT, MAKE IT: Zippered pouch



This zip-up bag (or zipper pouch) is another easy project which has a multitude of uses.  I have a few of them scattered around the house keeping various objects neat and tidy.

This week,  I was getting repeatedly annoyed trying to find those little things every girl keeps in the bottom of her hand bag.  You know the ones – that loose lip balm, packet of tissues, mints, compact mirror etc.  so I decided to make a little zip-up bag to keep them all handy.

I found some left over denim – nice and sturdy, some pretty fabric left over from an apron I made for a friend and a zip I recycled from something that had seen better days.

I cut the fabric the same length as the zip and deep enough to hold my various bits and pieces.  Two bits for the outer and two for the liner.

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I took one piece of each of the two fabrics and lined them up (right side to right side) with the zip facing down in the middle against the outer fabric.  I pinned the three layers together and then opened it up to check that it was all the right way round before I sewed it up – very irritating to have to rip things back!

Having checked that it was correct, I attached my zipper foot to my machine and happily sewed them together.  I then pulled back the lining fabric to check again. Paranoid?

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All good.

I  did exactly the same with the other two bits of fabric using the other side of the zip.  Again I pinned it first to check it was the right way round and sewed that side too.  (Trust me, I’ve done this wrong too many times!)


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So far so good.  Outside and inside attached to the zip.  You’ll notice the edges were slightly out of alignment so I just trimmed them off so they matched.

Next I pinned the two inner sides together and the two outer sides to each other, right side to right side, with the zip in the middle.  (It’s really important to remember to open the zip before you pin and machine the sides otherwise you won’t be able to turn it inside out!)

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I always use big fat pins to mark areas I shouldn’t sew and these ones mark an area on the lining side large enough to use to turn the project the right side round.


Then it’s just a case of swapping back to your normal footer attachment and sewing all the way around the whole oblong from one marker until you reach the other.

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Then you can trim the seams if your fabric is bulky and then turn it inside-out.


I pushed the point of my scissors right into the corners to get a nice sharp edge.


Then, I hand-stitched the liner opening closed.

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Ironed everything good and flat.


And that’s it.  For the purpose of the photos I grabbed a few things from my sewing box to fill it with but it’s currently sitting in my handbag holding all those little girlie bits and pieces which are now a great deal easier to find in the depths of a big black-lined handbag.

It also means I can swap handbags much quicker in the morning (if and when I can be bothered to match my bag to my outfit!)

So many uses, – pencil case, makeup bag, wash bag, hairgrip tidy, dog treat and poo bag holder, laundry bag…

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MAKE IT: Cinnamon Rolls

Cinnamon rolls19

Oooh, yummy, sticky, buttery, spicy little buns of naughtiness!  Cinnamon Rolls.  A bit like Chelsea Buns but with a buttery-sweet cinnamon filling instead of fruit.

Here’s the recipe –


14 oz    strong white flour
1 oz        caster sugar
2 oz        softened butter
1/2 tsp  salt
2 tsp      ground cinnamon
7 floz     milk
1 pkt      dried yeast


3 oz        softened butter
2 oz        caster sugar
1 tbsp    ground cinnamon


2 tbsp    icing sugar
plus sufficient water to produce desired consistency

  • Mix the flour and butter together in an electric mixer or rub in by hand.
  • Add the sugar, salt, cinnamon, yeast and milk (feel free to warm the milk if you want to) and
  • knead either with the dough hook attachment on a very slow setting or by hand for 10 mins until the dough is soft and smooth.

I did mine the night before and popped it in an airtight box to prove overnight in the fridge.   ???????????????????????????????

If you’re doing it the same day, cover It with greased cling film or a damp cloth and put in a warm place for about an hour.

This is an enriched dough so you won’t see the spectacular types of rise you see with ordinary breads so don’t worry if it looks a bit tight – the yeast just has to work much harder to push up against the butter.


The next morning, I took it out the fridge and rolled it out pretty thinly. It measured about 60cm long and 30cm wide.???????????????????????????????Cinnamon rolls06

Then I mixed together the filling ingredients to form a stiff paste…???????????????????????????????

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…and spread it as evenly as possible over the dough.

Then I rolled it up using the long side and cut the resulting sausage into 5cm sections.  Mine were thicker in the middle than at the ends so no points for consistency there!??????????????????????????????? Cinnamon rolls11

I popped them in a pyrex dish (where they looked a bit pathetic – check out those tiny end ones!) and let them rise for an hour in a warm place. Thankfully, they filled out and squashed together the way they needed to. Using a high sided cooking dish helps to prevent them expanding away from each other as they rise.


Glaze them with beaten egg (I forgot!) and then into a hot oven at 220C for 12 to 15 mins.

Ta dah!

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Once cooled a bit, I mixed up some glacé icing and drizzled it over the top.

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Delicious and all done in time for brunch!

Don’t be scared, give it a go.


MAKE IT, Carrot Cake

I dug up a mahoosive carrot from the veggie patch. It’s certainly a big one, and probably a bit big for normal use as it might be a bit woody. Carrot cake sprang to mind.

This is my recipe –

3 beaten eggs
6 oz self-raising flour
6 oz soft, light brown sugar
1 tsp bicarb
1 tsp ground cinnamon
1/2 tsp ground nutmeg
6 floz light vegetable oil
3 oz raisins
2 oz chopped walnuts
6 oz grated carrot
grated rind of 1 orange
7 oz full fat cream cheese (I use Philadelphia)
4 oz icing sugar, sifted
2 tsp orange juice
  • Mix the eggs, oil, sugar, flour and bicarb together until smooth.
  • Mix in the raisins, walnuts, orange rind, carrot and spices.
  • Pour into a 2lb loaf tin or 9″ square tin
  • Bake at 160c for 40 mins or so (or until a skewer push into the centre comes out clean)
  • Cool in a wire rack
  • Mix together the icing ingredients and beat until smooth.
  • Smother the icing over the top of the completely cold cake.



Delicious! It’s very moist and keeps brilliantly.

Pop it in an air-tight container and enjoy a slice with a cup of tea day after day!???????????????????????????????








MAKE IT: Knitted cloths

MAKE IT: Face cloths



There are some things you don’t think you need. Why bother making them when they are so cheap and easy to find? The answer? Quality. Sometimes, homemade is just better, even when you aren’t really expecting it to be. ???????????????????????????????Cotton knitted cloths are exactly that, as weird as it sounds. Whether you make them in bright and pretty shades to wash your face or in boring, cheap and non-descript colours for washing your floors, nothing seems to really clean quite like them. You can stretch, mangle and altogether mis-treat these things and yet, pop them through a hot wash and miraculously they present themselves in good order, ready to clean another day.

Certainly, I have found my skincare regime really appreciates a decent facecloth and these really have improved my skin. I think it’s the gentle and thorough exfoliation.

I enjoy knitting, it gives me something to do whilst watching TV and I find it quite therapeutic. Like many of us, my Mum taught me to knit when I was a little girl but, of course, it wasn’t a terribly fashionable thing to do and so I didn’t keep it up. That is until I wanted to give up smoking and someone suggested it as a great way to keep your fingers busy whilst fighting the cravings. Boy were they right! The bug had bitten and it’s something I can’t now live without. I even take a knitting project away on holiday with me and yes, I know that makes me sound older than my years but there it is.



I cast on 42 stiches in thick cotton yarn with a set of 4mm needles and generally knit three rows in garter stitch and then knit the first three and last three stiches in every row as a border. The stitches inbetween can be anything you like. It could be moss stitch, faux rib, cabled – anything. It’s a good way to sample a particular pattern without worrying too much about making mistakes. And who cares if it went wrong if you’re going to clean the floor with it? All you really need to do it keep knitting until your piece measures a rough square and finish off with final three rows of garter stitch and cast off. The beauty is that they knit up quickly and you feel as if you’ve achieved something. That’s especially gratifying if you’re taking time out of a longer project. Additionally they make a personal addition to an otherwise uninspiring smellies gift for friends and family.

There are loads of patterns on the web to try out but I think it’s nice to do a bit of experimenting and see what flows.

If crochet is more your thing, I particularly recommend trying the bobble cleaning cloths here –http://www.ravelry.com/patterns/library/nubbie-scrubbies or http://www.oombawkadesigncrochet.com/2014/07/108-crochet-cluster-stitches.html#_a5y_p=2004291

These knobbly scrubbies really do work well on pots and pans.

One happy knitter.






MAKE IT: Easy bread


This is my easy-peasy standard white loaf recipe which can be adapted by adding all sorts of bits and pieces.  My favourite variations are poppy seed, sunflower and pumpkin seed, cheddar and rosemary, sundried tomato and olive, dried fruit and mixed peel… you get the picture.

Bread ingredients

1 lb strong white bread flour
1 pkt fast action dried yeast
2 tsp salt
2 tsp sugar
300ml warm water
1 tbsp olive oil


Mix the flour, salt and sugar together first and then mix in the yeast (you don’t want the yeast to sit directly on the salt) and pop it the bowl of an electric mixer with the dough hook attached.  Add the water and olive oil and mix on a low setting for 10 mins.  Alternatively you can roll up your sleeves, get your hands in and knead like crazy for approximately the same length of time.

Once the dough is smooth – it should be elastic, a bit sticky and sort of translucent when you thin a bit between your fingers – pop it back in the bowl and cover with cling film or a damp tea towel and stash it in a warm place like a window sill or airing cupboard.  Alternatively, pop it in the fridge overnight for a long slow rise.   I like to put mine in this jug so that I can clearly see when it’s risen.



Yup, that’s definitely risen.

Pop it out on the work top and press the air out of it, knead it lightly  incorporating any extra ingredients and gather into a tight round or oblong.

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Put it on a lightly-greased baking tray and slash the top a couple of times with a sharp knife so it can expand easily.  It’ll take between one to two hours depending on the room temperature but once it’s risen again and is sluggish to spring back when you press your finger on it, it’s ready to bake.


Into the oven at about 220c  for 25 – 30 mins.

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Yum, yum, yum!

If you want a soft crust, rub it with some butter as soon as it comes out the oven.  If you prefer a really crunchy one, spray the inside of the oven with a bit of water just before you put the loaf in and shut the door.

You can divide it into rolls, plaits, sticks – whatever takes your fancy.

What are your favourite additions?