It's freebie magazine time!

Oops I forgot to share this month's issue of Creative Crafting magazine. Here you go...

In this months' issue I have some great recipes for penny pinching, making an Indian feast from store cupboard basics and a few bits and pieces lurking in the fridge. Enjoy!

It's Creative Crafting time!

Time to pop the kettle on, sit back and relax with the latest edition of Creative Crafting, our fabulous free online craft magazine.

Enjoy!

Kitchen Capers with Gill!

Time for the latest fantastic issue of Creative Crafting magazine with my new feature, "Kitchen Capers with Gill".

So, grab and coffee and take a break with the mag. This issue I've broken down Christmas Lunch to make it less of a mountain to climb with some tips, a time plan and lots of delicious recipes. And there are loads of other articles and makes for you to get into the festive spirit.

Read and enjoy!

The joy of cooking brings another string to my bow

I feel I have neglected you my lovely blogger blog. Well cry no more for I have returned. This time with a lovely little read for you all if you have five minutes to just put the kettle on and have a virtual browse.

I'm very proud to say I am now a feature writer of the fantastic Creative Crafting magazine. This is a bi-monthly online magazine written, edited and published by like minded crafters covering all things creative from baking and cooking, to jewellery and glass work. This time around, there's loads of fun projects for you try out for Hallowe'en.

And look -I've even made the front cover with one of my recipes! This time my article is all about the wonders of pumpkin with two lovely recipes for you to try; roasted pumpkin soup and risotto with sage and gorgonzola. Autumn really is my favourite foodie time of year, so I'll be sharing some of my favourite recipes with you as the leaves begin to turn and the chill air begins to creep in.

Enjoy!

 

 

Open publication - Free publishing - More candles

Folksy sale at last!

Well what do you know, after joining Folksy almost a year ago and not having a single sale, all of my listings had expired. So, yesterday I thought "What the hell" and popped a listing on in the morning. And guess what - sold in the afternoon. Now that's what I call a result. If only it was always so simple...

With CRAFTfest almost upon us I've got my organised head on. I'm busy ploughing my way through everyone's stall albums pinning selected goods, tweeting and Facebooking. I've tried to approach this as systematically as I can but even so it's a long road I'm travelling. And I don't think my laptop is appreciating the endless application switching either. Never mind It's all in a good cause. I just hope everyone is putting in the effort to make the event work.

Take a look at some of the items for sale by visiting my CRAFTfest Pinterest board and please feel free to repin and share with your friends.

What's for dinner?

Slow roast shoulder of lamb

Servings - depends on the weight of the joint

Whole or half shoulder of lamb
4 cloves of garlic, sliced
2 large sprigs of rosemary
4 anchovy fillets, cut into strips
Maldon salt
Freshly ground black pepper

• Using a small sharp knife, make 1cm incisions all over the lamb joint
• Insert a slice of garlic, a strip of anchovy and a small sprig of rosemary into each incision pushing in firmly
• Season the meat with salt and pepper
• Roast in a low oven for 3 - 4 hours until meltingly tender. The meat should fall away from the bone.
• Serve with roast potatoes and green beans drizzled with lemon juice

Oh woe is me...but victory is mine

Oh dear, the dreaded hangover didn't get any better. Never mind I battled on, pulled myself together and finally defeated the dark side of cushion making - the round one. I'm quite pleased with it. So, now the fun starts with disembowelling square duck feather inners to make round ones. Choking hazard aside it's good fun!

Have you all remembered CRAFTfest is almost upon us?

Don't forget to drop in during the week for a spot of leisurely shopping. I still have a lot of promotion work to do. How am I going to fit that in while finishing my bespoke order and babysitting two grandchildren? I feel a bit of serious multi-tasking coming on, so with that in mind here's a brilliant and super quick dish...

What's for dinner?

Chicken with pesto and lemon pasta

Serves 4

2 chicken breasts cut into strips(or use leftover roast chicken)

1 jar of good quality pesto (or make your own using olive oil, garlic, toasted pine nuts, parmesan and basil)

juice and zest of a lemon

500g spaghetti

• Cook the spaghetti in a lrage pan of boiling salted water for 8 minutes until just tender
• Meanwhile, in a large saute pan fry the chicken in a little olive oil until golden
• Drain the cooked spahetti reserving a little cooking water and add to the chicken
• Stir the pesto, lemon zest and juice, and reserved cooking water through the pasta and simmer for 2 mins
• Serve in warmed pasta bowls with a sprinkling of grated parmesan, black pepper and a scattering of freshly torn basil leaves

Vintage frenzy

Some lovely fabrics arrived this morning - some 1950s Sanderson linen union in mid blue and biscuit floral with splashes of mauve; a huge piece of mid 1980s floral fabric with abundant blooms in pinks, peaches and lilacs; caravan chic 1960s cotton in sulphur yellow stylised chrysanthemum print; and two pieces of 1950s barkcloth with little roses. Plenty to keep me busy with my current commission. I'm working on a mix and match set of dining room cushions, and I must say they are looking mighty fine! Keep watching for the photos when they're all ready. Meanwhile, here is another item now available exclusively from Magpie Colours

The fabric's called "Slinky". Isn't that marvellous?!

What's for dinner?

Leafy Salad Nicoise

Serves 4

2 heads of little gem lettuce, washed and spun

100g baby spinch, washed and spun

half a cucumber, quartered and sliced

half a red onion, finely sliced

50g black olives

100g green beans, trimmed and halved

200g new potatoes, halved

6 eggs

2 tins of tuna chunks in spring water

200g cherry tomatoes, halved

dressing: 100ml rapeseed oil, 30ml white wine vinegar, 1 tsp dijon mustard, pinch Maldon salt, black pepper, pinch of sugar, 1 tbsp chopped fresh mint

• Boil the potatoes until just tender and drain
• Boil the eggs for 6 minutes, run under cold water, peel and cut into quarters lengthways
• Steam the green beans until just cooked but still with a bite
• Place all of the dressing ingredients into a screwtop jar and shake until thoroughly mixed
• Put the lettuce, spinach, cucumber, red onion, black olives, tomatoes and potatoes into a large salad bowl and add the dressing
• Toss the dressing through the salad
• Divide the salad into serving bowls and finish each serving with 6 pieces of egg and a quarter of the tuna chunks

Promises, promises...

Well I didn't do very well there, did I? Promised to do my blog every day and missed the following day. Never mind, I'm back now.

In the spirit of supporting all my fellow crafters designers and makers I'll be pulling together some treasuries on Etsy and Pinterest boards to showcase our lovely work. Fingers crossed it'll lead to some sales - times are hard for everyone at the moment and we could all do with a little boost. I need to think of some themes - perhaps a rainbow of treasuries each featuring a colour of the rainbow, and something summery of course. I don't know about you, but it's been boiling here for the last few days. Summer has definitely arrived.

What have I been making today? - a lovely cotton ticking cushion cover for a customer in New York

The stripes play havoc with your eyes when you're cutting and sewing though!

What's for dinner?

Pasta Arrabiata

Serves 4

300g penne
6 rashers bacon or pancetta chopped
200g chestnut mushrooms sliced
2 cloves garlic crushed
1 medium onion, finely chopped
3 sun-dried tomatoes in oil, finely chopped
400g chopped tomatoes
1 tbsp tomato puree
200ml chicken stock
2 tsp oregano
1 tsp chilli flakes

• Add a little oil from the sun-dried tomatoes to a saute pan and gently fry the bacon
• Add the onion to the pan and soften, then add the mushrooms and cook for 5 minutes
• Add the garlic and sun-dried tomatoes and fry for a minute
• Add the rest of the ingredients and simmer for 15 minutes, stirring from time to time
• Meanwhile, fill a large saucepan with boiling water, salt generously and add the penne. Cook until just tender; around 8 - 10 minutes
• Drain the pasta, add to the sauce and simmer for a minute
• Serve in warmed pasta bowls and season with black pepper and a sprinkling of freshly grated parmesan

 

I must write blog, I must write blog

Having neglected my blog since before last Christmas it's high time I pulled my socks up isn't it?

I promise that starting today I will write a daily blog including a recipe of the day. I always promised myself I would!

CRAFTfest is almost upon us with lots of lovely handmade goodies from all our clever designers and makers.

Don't forget to pop along Saturday 9th - Saturday 16th June
http://creative-connections.ning.com

I'm busy getting everything ready for my stall. Look out for some lovely new cushions in gorgeous fabrics old and new.

Busy working on a commission for a lovely customer who's going vintage crazy in her dining room with a hotchpotch of fabrics and styles. So it really didn't help when I had a powercut all afternoon! It's amazing how lost you feel when you can't email, or surf, or update your website, or fiddle with your digital photos, or use your sewing maching, or watch the news, or put the kettle on...the list is endless. Never mind I'm back in the real world again now so tomorrow it'll be all go.

What's for dinner?

Quesadillas

Serves 4

4 large flour tortillas
150g grated mature cheddar cheese
1 tbsp chopped jalapenos
1 red onion finely sliced
2 roasted red peppers (from a jar)
a little olive oil

• heat a little olive oil in a wide shallow pan on a medium heat
• sprinkle one half of each tortilla with grated cheese
• layer the remaining ingredients over the cheese
• fold the tortilla over to form a half moon shape and press firmly
• fry the quesadilla on each side until golden brown
• season with salt and pepper and cut into wedges
• serve with a crisp green salad