Friday, 18 August 2017

FNSI ... Berries & Bluebirds

Yup that's me for Friday Night Stitchin'

Berries & Bluebirds Block No.3

All pressed, glued and two thirds stitched

The Aurifil 80 wt was so much nicer to work with that I got the colours I needed to carry on with the project.  The thread just disappears into the fabric and makes it look so professional.  It definitely is worth the money if you can get hold of it.  I did struggle for some of the colours I wanted and had to use alternative colours as there are only 88 colours.

I will carry on stitching tonight and then tomorrow it's off to Gosforth Show.  

Have a great weekend all and Happy Friday Night Stitching, thanks Wendy for hosting :)

Sizergh Castle...

A beautiful castle on the outskirts of Kendal.  It has been owned by the same family for over 778 years.

The stunning stairs at the back of the property.

Swans, beehives, an orchard and a kitchen garden.  They are stunning.

My favourite part.  This letter was written by an older father who knew he wouldn't be around when his child grew up.  

It was a brilliant day out, we worked over five miles so not for the faint hearted.

Plenty of parking, disabled access, tour guides and a gift shop.

The restaurant/coffee shop had meals for vegetarian, vegan, dairy free and gluten free.  The service was first class and the food tasted delicious.  I had tomato and fennel soup with a GF seeded brown roll and Baked To Taste Millionaires Shortbread.  It was nice going to somewhere that I didn't have to ask alot of questions about the food and to have a choice of what to have and all of it listed on the blackboard.

It might seem like I spend alot of time talking about food.  I am a trained chef and have nearly always been able to just get on and make what I liked but since my Ceoliac diagnosis I have been surprised by the lack of good eating places and the amount of people that seem to think it is ok to ask whether it's just that I don't like eating gluten or do I really have a problem with gluten.  I find it a very personal question to ask by somebody that you don't know.  It is a risk to my health to the point that in the last six weeks I ended up in hospital 20 minutes after being 'glutened' and I know that I am not the only Ceoliac that is this sensitive to food.  This is why it is such a bonus when you do find places you can just visit and eat without having to do the research first.

Wednesday, 16 August 2017

Gluten Free Picnic...

A day off so it's off to Sizergh Castle near Kendal with my son.

A gluten free picnic for two it is then.

Assorted sandwiches which will be made in the morning.

Prawn and Avocado salad (assorted leaves, chopped avocado, cucumber, drizzled with lemon juice and topped with prawns)

Mayonnaise (lighter than light Hellman's, fresh lemon juice, dashes of tabasco, tomato ketchup)

Salmon and Broccoli crustless mini quiches
Smoked Bacon and Vintage Cheddar crustless mini quiches

(Two cupcake 12 hole tins, 8 eggs, 1 pint milk, crispy chopped bacon, small pieces of broccoli, small pieces of salmon, 400 grams vintage Cheddar, Salt & Pepper. Mix the eggs, milk, salt and pepper.  Fill one cupcake tin with the bacon, then the other one with the raw salmon and broccoli.  Top with cheese, then fill each one with the milk and egg mixture, bake in a hot oven (gas mark 6/7) for about 20 to 30 minutes until golden brown.  Totally gluten free.)

Cajun crispy chicken portions

Kettle Crisps
(Pringles are my son's)

Raspberry and White Chocolate Sliced cake

I am driving so hence no fizz!!

National Trust freebie tickets for the day out, thank you Natwest (along with vouchers for free parking and 20% off in the shop - spending spree!!)

Hope sunshine is available tomorrow :)

Tuesday, 15 August 2017

Raspberry & White Chocolate Gluten Free Cake

Yes - it's absolutely gluten free and it's delicious...


7ozs Bob's RedMill 1to1 GF Baking Flour
6ozs Golden Caster Sugar
6ozs Butter
1/4 tsp Vanilla Paste or 1 tsp Vanilla Essence
2 Eggs or 3 if they are small
50 grams White Chocolate Chips (Callebaut are GF)
60 grams fresh raspberries or two thirds of a tin of raspberries, juice removed

Cream Cheese Topping:-

50 grams Philadelphia Light Cream Cheese
25 grams White Chocolate Chips - melted
8 ozs Icing Sugar


Preheat the oven to gas mark 5 and set a shelf in the middle.

Beat the butter and sugar until light and creamy.  Add the flour in parts along with the eggs one at a time until it is all mixed.  Stir in the vanilla.

Add the chocolate chips and stir well, add the raspberries, don't overmix or your mixture will turn pink and you are looking for a marbled effect.

Place the mixture into a loaf tin lined with a greaseproof liner, it will only look half full.

Bake in the oven for approximately 45 minutes.  It will have a lovely golden brown crust on the top and split only slightly.

Leave to cool, completely cold before adding the topping.

Mix the cream cheese and melted white chocolate together and then sift the icing into the mix about a third at a time.  It will turn quite runny, then as you add the rest of the icing sugar it will thicken, make sure you don't have any lumps of icing sugar that are not mixed in.  I find Silver Spoon is the best icing sugar to use and barely needs
the sifting.

The loaf will slice into ten pieces.

Share and enjoy :)

Monday, 14 August 2017

Friday Night Sew-In

Pop over to Wendy's blog and sign up for the Friday Night Sew-In..

18th August 2017

Sunday, 13 August 2017

Berries & Bluebirds applique...

I have done a little bit more work on my applique quilt.

Block one is finished and I am happy with the results.

I have done the applique with Aurifil 50wt in matching colours.  However, after I started the applique Aurifil brought out the 80wt thread.  It is incredible, it just sinks into the fabric and disappears after stitching.  

The next block just waiting on me to stitch the brown and then onto a new block.  I use short applique pins from Clover for placement as well as a little Roxanne's Baste It Glue.

My hand stitching applique kit consists of the following:-

Clover thimble, this type doesn't slip off your finger and is really comfortable to wear.
Tulip or Bohin Size 10 large eye applique needles, quite short but glides through the fabric when stitching.
Aurifil 80 wt thread, sinks and disappears  leaving beautifully placed applique pieces and it is easy to thread the needle as it is so fine.
Gingher Applique Scissors, who can't resist a pair of Gingher's.  I love them and these are curved at the bottom so they get very close to where you need to cut.

Friday, 11 August 2017

Shepherd's Bush Cross Stitch Anna Stocking...

Here she is...

All cross-stitched with the charms, beads and buttons attached.

I decided on the words 'Do not open until Dec 25th' because I didn't want my name on it and with those words it can be passed down through the family.

It needs a good press but I am not going to do that until I have chosen my fabric for the backing, lining and binding.

I will be doing a tutorial on making the stocking up very shortly but for now it's going to be folded and put away.

Thursday, 10 August 2017

Lemon Drizzle Cake Recipe Gluten Free

Lemon drizzle Cake Recipe Gluten Free

Both of these recipes are gluten free, one belongs to Juvela and the other is my own using Bob's RedMill 1to1 Flour

Juvela Ingredients:-

6ozs Juvela white flour Mix
6ozs caster sugar
6ozs melted butter
2 eggs

1 lemon
4 tbsps caster sugar


Bob's RedMill Ingredients:-

6ozs Bob's RedMill 1to1 Baking Flour
6ozs Golden caster sugar
6ozs melted butter
2 eggs

2 lemons
4 tbsps caster sugar

Icing sugar mixed with a little water, make as much or as little as you like.


Preheat the oven to gas mark 4 with a shelf in the middle of the oven.

Grease a 2lb loaf tin or use a greaseproof paper tin liner.

Put the flour and 6ozs caster sugar into a large jug and mix well.  Add the melted butter and eggs and give another good mix.

Add the zest of the lemon(s) to the mix and pour into your loaf tin, this is why it is easier to make it in a large jug.

Put it in the oven for about 30-40 minutes.  It will rise beautifully and have a split crust on the top that it is golden brown.

Take the juice of the lemon(s) and mix with the 4 tbsps caster sugar and stir well. Whilst the cake is still warm use a skewer to make holes in the cake all across the top and then drizzle the lemon juice mix over the cake.  Leave to cool.

Mix the icing sugar with the water to make the icing top, for extra flavour, use lemon juice instead of water.  I piped the icing across the top in a zig-zag pattern.  It sets lovely and gives an extra sweet bite along with the lemon taste.

For a non-gluten free cake just replace the flour with your favourite self raising flour.

Enjoy x

Shepherd's Bush Anna Stocking...

Wednesday stitches...

I made a start on the sheep and hills yesterday, this is the heel part of the stocking which is completed.  Now moving onto the foot part for the shepherds, more sheep and a boat, then it is onto the charms.  I haven't decided on the wording for my stocking, it says Fear Not on the pattern but I am not sure about those words so still thinking on that one.  

Baking again this morning and made a Bara Brith, which I have never made before.  You make it with strong tea, I don't drink tea but willing to give it a try in tea bread form.  Will share some pictures later.

Tuesday, 8 August 2017

Herlid Vikings at Heysham Viking Festival 2017

Heysham Viking Festival 2017

Herlid Vikings in action

A brilliant day out on the 15th July this year.


Viking Merk Borgesson in the light coloured trousers, deep yellow tunic and chainmail along with a three boar shield.

In action for photographs

Battling it out on the field

Rest after battle.

If you get a chance to go to any re-enactment shows, they are incredible.  Alot of work goes on both in the backgound and at the shows to make it as genuine as possible.  Most vikings have their own trade like making shoes, candles, jewellery and clothing as well as weapons for use and for show.  These are all available to see at the shows and gives a great insight into the viking history.  They have living history camps which show how the Vikings lived, cooked, slept and what they trade with.

Proud to be a Mork, our Danish heritage.