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1  COOKING / Dessert / Re: Lion cake on: March 19, 2014 02:32:35 AM
Her birthday is in July so she is a Leo.
2  OCCASIONS AND HOLIDAYS / Easter / Easter egg cross stitch pattern on: April 01, 2013 02:31:13 AM
I've just started designing my own cross stitch patterns and this is one of the first things I made.

3  OCCASIONS AND HOLIDAYS / Easter / Duck pond cupcakes on: April 01, 2013 02:29:29 AM
I wanted a change from lots of chicks and bunnies. So this year I made duck pond cupcakes.



4  NEEDLEWORK / Needlework: Discussion and Questions / Designing my own cross stitch patterns on: April 01, 2013 02:25:19 AM
I've had a go at designing some of my own cross stitch patterns. I would really do with some feedback on if they work and what could be improved about them.


5  COOKING / Dessert / Re: Recipe for chocolate and courgette muffins on: March 25, 2013 03:40:09 AM
I think you'd call it zucchini 
6  PAPER CRAFTS, SCRAPBOOKING & ATCs (ARTIST TRADING CARDS) / Paper Crafts: Completed Projects: General / Re: Paper flowers on: March 24, 2013 08:02:12 AM
10 minutes at the most to make the flower. I'll do a tutorial and post it.
7  JEWELRY AND TRINKETS / Beads: Completed Projects / Re: 50p bag of beads on: March 24, 2013 08:00:52 AM
It's just one long strand doubled over. My jewellery making skills are not advanced, I must admit.
8  JEWELRY AND TRINKETS / Beads: Completed Projects / Re: 50p bag of beads on: March 22, 2013 12:22:10 PM
They are glass
9  COOKING / Dessert / Lactose free American pancake recipe on: March 22, 2013 08:17:28 AM
50g Self raising flour
1 tbsp caster sugar
1 egg
3 tbsp Soya milk
1tbsp oil
Sift the flour into a large mixing bowl and add the caster sugar. Make a well in the center and add the egg and the mix and whisk until smooth.
Set aside for a moment and heat the oil in a frying pan.
Once the oil is hot add table spoonfuls of the mixture to the pan round blobs are great or try for other shapes.
Two minutes on both sides should be enough. They should be puffed up and golden brown on both sides when ready.

10  COOKING / Dessert / Spanish lemon and almond cake on: March 22, 2013 08:15:09 AM
I have attempted to recreate the lemon and almond cake we ate whilst on holiday in Spain. The key elements I wanted to capture were the intense lemon flavor, the crunchy almonds on top and the moist cake with lemon curd centre. I thought it might take a few attempts to perfect it but I baked this yesterday and it was like being back on holiday. So for those of your that like also like to be transported back to the Costa Blanca or who just want to try and intense lemon cake recipe, here it is....

Rind of 1 lemon
3/4 cup of caster sugar
1 cup margarine
4 eggs
1 3/4 cups of self raising flour
1/4 cup ground almonds
1tsp baking powder
1/4 tsp salt
2 tbsp lemon curd
1tbsp flaked almonds
1tsp granulated sugar to decorate

for the syrup
juice of 1 lemon
3/4 cup caster sugar

Preheat your oven to 190c gas mark 5 and grease and line a loaf tin.
Cream the margarine and sugar together and add the lemon rind. (save a little bit for decoration)
Add the eggs and mix until smooth
sift in the flour, baking powder, salt and almonds and mix.
Pour half the mixture into the loaf tin
then spoon the lemon curd in a line down the centre of the mix
cover the lemon curd with the remaining cake batter and smooth the top.
Sprinkle flaked almonds down the centre in a line
bake for 1 hour and ten minutes or until golden brown and springy to the touch

make the syrup by placing the lemon juice and sugar in a saucepan over a low heat until the sugar has dissolved.
Poke holes in the top of the cake with a fork and spoon the syrup over the cake.
Sprinkle the granulated sugar on and the remaining lemon rind and leave to cool in the tin.
Once cool remove from the tin. 



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