Thank you!

 

‘Thank you’ truly is a magic phrase at times. It’s amazing how powerful just saying thank you – or forgetting to say thank you – can be. We all feel good when someone thanks us for a card or a present and it’s obvious that you have pleased them.

In the old days, we would perhaps dutifully write thank you letters and this has understandably changed a bit over the years, I am just as chuffed with a thank you email or text these days! But a particularly lovely way to say thank you is to make a beautiful card like this one.

The main butterfly image comes from the Jane Shasky Vintage Butterfly paper pad – I can’t rave on enough about how beautiful the images are and every sheet will make a fabulous card for loads of different occasions.

The backing paper, which blends perfectly is from our Age of Elegance CD. This is such a handy resource to have tucked away in a drawer. There are dozens of quite gorgeous papers on here apart from the main toppers/images etc. My favourite component of this CD has to be the William Morris paper collection.

There’s nothing complex about this 8” x 8” square card – but it proves absolutely how heavy techniques or tricky ideas are sometimes outshone by simplicity!

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The perfection of poppies

fourpoppies

Poppies are always such a popular choice. Obviously, there’s the Remembrance Day connotation but as a field and garden flower, they are definitely in the nation’s top ten!

I love the huge oriental poppies that wave majestically in the summer breeze with their huge frilly heads, I have some lovely pink ones in my garden. Size isn’t everything, and there are gorgeous small and dainty poppies too – like the Californian poppy that adds sparks of yellow and orange in the flowerbed. But for many people, a poppy just has to be red – whether a garden poppy or the glorious sight of wild poppies in the fields and preferably near cornflowers and wheat – a fabulous combination!

This card uses the poppy image from the One Summer’s Day CDrom which features artwork by Barbara Mock. There are so many brilliant ideas on there, whether main images for toppers or gorgeous backing papers like the pale lace backing paper used on this card, it’s a CD I would definitely take to my desert island! The dies here are from my Signature die range and I love the way they are cut in plain dark card and then again using the papers from the poppy image on the CD. The cut petals then slip inside the main outline and make a super match giving a great effect!

 

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A different twist on a quiche

I know ‘Real men don’t eat quiche’ is a well known saying, but I found several men really enjoyed this quiche over the weekend. Technically, I made it for me as it is Slimming World friendly, but with the addition of some Charlotte potatoes from the garden and a lovely salad – tomatoes, radishes, lettuce also from the garden – everyone seemed to really enjoy it. As autumn draws in, I shall miss the warm weather and the free salads sitting outside just waiting to be picked!

The joy of this recipe is that it is endlessly flexible – have a look in the fridge and see what you have left – onions work well, courgettes, spring onions, bacon, prawns, the list goes on and on!

crustlessquicheCrustless quiche – serves 4-6

  • 150g chopped mushrooms
  • 6 large eggs
  • 2/3 tomatoes
  • 3 thick slices of ham
  • Small tin of sweet corn drained
  • 100 ml milk
  • 3+ tablespoons grated cheddar cheese
  • Chives or parsley and salt/pepper
  1. Stir fry the mushrooms in a non-stick pan – use a tiny amount of oil or butter if you like. The reason for cooking these first is to get rid of the grey liquid that can seep out of mushrooms while they cook – so fry them until they are well cooked and then drain thoroughly.
  2. In a large bowl mix together the chopped ham, mushrooms, corn, seasonings and herbs. Once mixed turn into a fluted flan dish as pictured or a cake tin or skillet or whatever cooking pan you want. Slice the tomatoes fairly thinly and arrange on the top of the quiche in a circle
  3. Now mix the eggs well with the milk and cheese. Pour over the other ingredients.
  4. Put into a medium hot oven about 200°C and cook for 25 minutes.

This can be served hot or cold depending on your preference.

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No longer the ‘has bean’!

beansAh the joys of growing your own vegetables… you stare at your courgette, runner bean or tomato plants for weeks and weeks and nothing happens. And then suddenly – whoosh – they all ripen at the same time!

We are currently awash with courgettes and runner beans and trying all sorts of different recipes and playing ‘swapsies’ with other veg growers. But it is all great fun and tremendously satisfying to eat what you have grown.

I love runner beans (luckily!) but coming up with different ways of preparing them can be a challenge. The beans have to be trimmed before cooking, so they need top and tailing and the fibrous strings on each side need to come off as they can be tough and difficult to digest. An old farmer friend who used to grow masses of runner beans every year recommended this nifty bean slicing device (pictured). It is brilliant at producing beautifully cut beans quickly and easily. I can buy the bean slicer in my local Devon ‘sells everything’ shop, but if you can’t find one, try online. It really is a fab kitchen gadget!

beanslicerThe key to good runner beans is to pick them before they get too big and woody and not to cook them for too long, otherwise they become tough and grey and they lose flavour and nutrients. The poor old runner bean does get a bit of a bad press as so often we just boil them and stick them on the side of the plate next to sausages or Sunday roast. But they are great in their own right and versatile and you can do much more with them.

Quite often it is just a case of combining the cooked beans into a salad. I always steam mine, retaining the colour and texture and often add them to salads. As soon as you have streamed them, run them under cold water, shake dry and mix in with whatever salad takes your fancy. For a quick and healthy lunch, I love mixing them with feta cheese, spring onion and a sweet homegrown tomato or two finished with a drizzle of salad dressing. If you like fruity salads, why not try grilled nectarine and parma ham with a runner bean salad – it’s the perfect summer salad, chock-full of seasonal flavours. If you look online you will find thousands of recipe ideas for how to deal with your runner bean glut.

beansfriedHow you cut your beans will dictate what you can do with them. Thinly cut with my magic bean slicer and they are great in salads… but if you want to cook them in a dish, such as a curry or a stir fry, top and tail them and then cut into angled chunks. They are then quite robust and won’t fall apart. For an interesting hot dish, you could try sautéed runner beans with onion and garlic. Simply crush a clove of garlic and fry with some chopped red onion in olive oil until the onions are soft and golden– make sure you don’t burn the garlic or it will be bitter. Add in the beans (top and tailed, raw and cut into chunky slices) and sauté until they are crisps and also tender. Sea salt and fresh ground pepper are the finishing touch, although a splash of really good balsamic vinegar added at the end of cooking lends a sweet and pleasantly tang. Delicious!

 

 

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The perfect hanging basket!

HydrangeaBasketI love hanging baskets and every year I promise we will have really splendid ones as you see in commercial places like pubs and shopping centres. I have discovered my problem – they all rely on an automated watering system, hence the beautiful and prolific blooms. I, however, have to rely on a Richard watering system, which although wonderful, amazingly hard working and… (what else should I say?) – just doesn’t seem to want to water the hanging baskets many, many times a day and do you blame him? He did try suggesting we had plastic flowers in the baskets this year – and I said I felt my Mother would send down a bolt of lightning onto him if he did that!

This card shows one of many ways to use our brilliant Signature hanging basket die, together with the Signature Busy Lizzie die and the Signature Sabrina Lace Border. The embossing folder is called Tied Together and must, I am sure, have been one of the best-selling embossing folders of all time.

Layer some embossed white card over a gentle mustard or mid-green card. Layer a smaller panel of white card with the same green and some pink. Assemble the card with the embossed layer, then some Sabrina Lace, then the smaller panel. Now put the hanging basket in place with the filling/soil made by cutting out some beige card or white card coloured with pens.

Now cut lots of the Busy Lizzy flowers and colour those with pens too, you could cut them out of pastel card if you hate using pens. Attach the hanging basket to the smaller panel using glue gel to raise the basket slightly. Now arrange your flowers and leaves as shown.

As an important embellishment, there is a self-adhesive pearl on every visible junction of the embossed card and a little dot of glitter in the centre of the flowers. Add the chains from the die and a ribbon bow and you’re all set!

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