Hot summer segue

Hobart is having the most amazing Summer and one of my new year's resolutions is to get out there rather than sitting inside sewing on the weekends.  We've also been to Sydney and New Zealand for Kerry and Johno's big birthday celebrations (that's our jaunty carvan from the NZ relies' caravan circle) - so it's all been wonderful but I haven't been 'making' much.  Although that said I have just whipped up a little baby shower pressie for Amy - a teething square- as it is too darn hot and blustery to be outside at the moment.  Me thinks a thumderstorm is brewing.

Saw some great art and craft in NZ so I'll post some pics of these to inspire.  The necklace below is from a very groovy shop called Jet in Raglan.  It's made from greenish coloured rocks tied on a woven flaxy neck piece.  I love it.

 

  

The garden sculptures above are at the Lillypad cafe near Cambridge NZ.  Love the teapot towers and will be scouring our local tip shop for some teapots soon. 

The pic below is of the entrance to the Boatshed cafe at Palm Beach.  This too was wonderful. 

Risotto NZ Cuisine style

Hullo from the land of the long white cloud. We are enjoying our stay enormously.

Kerry made a wonderful risotto the other night - in the microwave but it was the best, creamiest risotto I have ever had. She said she requested the recipe from Cuisine, the NZ foodie mag. Here it is:

2 tbs, 50g butter
1 1/4 cups (250-300g) Aborio rice (or Vialone or Carnaroli)
2 1/2 - 3 cups well flavoured stock
another 2 tbs butter
50g freshly grated Parmesan
200-300 freshly prepared vegetables, seafood etc. (Kerry added baked pumpkin she'd baked in small pieces with fresh herbs - half she mushed in and the rest add whole when serving into bowls.) She also recommends mushrooms and asparagus as additives.

1. Heat the stock.

2 Put the rice into a 2 litre microwave safe bowl and top with butter. Do not cover. Cook on High for 2 - 3 minutes, stirring from time to time until the rice is evenly coated and shiny.

3. Pour half the hot stock onto the rice, stir well and then cook on High for 5 minutes or until all stock is absorbed.

4. Remove from the microwave and whisk or beat with a wooden spoon. You will find what sauce there is beginning to thicken.

5. Pour on half the remaining stock, mix in well and cook on High for 3 minutes or until the stock is pretty much absorbed.

6. Whisk again. Depending on how the risotto tastes decide how much longer to cook for. Add remaining stock and cook again, testing every minute or so.

7. Polish the risotto into 'glossy readiness' by stirring in second amount of butter and the Parmesan.

Stir in vegies etc. Serves 4 as first course, 2 as a main. Serve warm rather than hot.

Craftwise have seen some interesting flax work. I am finding however that a lot of the craft items are very similar to what is happening in Australia - toys, baby wear etc. I do like the NZ screen-printed fabrics though and saw a rather nice screen-printed wide charcoal merino scarf with black NZ birds on bottom and a baubly black trim. Expensive though.


The love tree lives again

Recently the love sign fell off the gum tree at home and the 'e' shattered. Yesterday we went into 'Soul' the shop in Hamilton where John bought it for us and luckily the lady had a spare 'e' she was able to sell us. I will take it carefully home with us.

Off to the land of the long white cloud...

Only four more sleeps until we take off for New Zealand to meet little Maia for the first time and see all the family again. Fingers crossed we don't get quarantined in Auckland because of swiney flu! Apart from catching up with everyone I am also looking forward to checking out the craft scene in New Zealand to get some new ideas for more millymaking ventures.

I've only been doing a little bit of sewing since the market - finishing off gifts to take with us (my bag is bursting!) Have spent some time in the kitchen though and have made some rather yummy mandarin, orange & whiskey marmalade to take with us. Hopefully the boys and girls in blue will let it into NZ, along with the tubs of Nuttelex for Kerry!

Here's the recipe:

Mandarin, Orange and Whiskey Marmalade

6 mandarins
2 large oranges
7 cups sugar
1/3 cup lemon juice
6 cups water
1/4 cup whiskey

1. Peel the skin from mandarins and cut into fine strips. Remove and reserve the seeds and then finely chop mandarin flesh. Cut unpeeled oranges in half. Remove and reserve the seeds then finely slice the oranges. Place orange and mandarin seeds in muslin and tie to secure then place in a large bowl, together with the mandarin flesh, orange slices and mandarin rinds. Add 6 cups of water, then cover and stand at room temperature overnight.

2. Transfer mixture to stainless steel saucepan, bring to the boil, uncovered over low-medium heat. Simmer, covered for 45 minutes or until rind is tender. Add sugar and lemon juice to the mixture. Cook, stirring over medium heat until sugar dissolves then bring to the boil.

3. Boil marmalade rapidly uncovered for 20 minutes or until mixture reaches setting point.

If unsure it is 'setting' I see no shame in adding a bit of jamsetta which always does the trick and is better than burning the mix...

Leave to settle for 10 minutes then add whiskey before pouring the marmalade into clean sterilised jars and sealing with lids etc. Makes 7 cups.

Enjoy!