Sewing Box

 

Jones CB Model D Sewing Machine Instruction Manual How To Thread

Mercedes Benz SLK Commercial "Birthday Present"

Every great dream begins with a dreamer. Always remember, you have within you the strength, the patience, and the passion to reach for the stars to change the world.

- Harriet Tubman

I have had dreams and I have had nightmares, but I have conquered my nightmares because of my dreams.

- Jonas Salk

Best ever Roasted potatoes

 

Ingredients

1 kg (2 lbs) baby potatoes, washed and unpeeled
Olive oil
Salt and black pepper

Sauce:
4 tbsp olive oil
2 cloves garlic, chopped
2 tbsp tomato puree (not tomato paste!)
1 tbsp red wine vinegar
2 tsp smoked paprika
Pinch of cayenne pepper or chilli powder
Splash of tabasco sauce (optional)
1 1/2 tbsp mayonnaise

Method

Preheat oven to 230C (446F). Slice the potatoes thickly, about 1/2 inch. Alternatively, cut them into 1 inch cubes. Arrange on a baking tray in a single layer, and brush some olive oil over them. Sprinkle with salt. Bake in oven for 25 minutes until golden and crisp, then turn the potatoes over and bake for another 15 minutes or until browned and crisp.

In the meantime, heat up 4 tbsp olive oil in a large pan and fry the garlic. Then mix in the tomato puree, vinegar, paprika and cayenne/chilli powder. Add salt, black pepper and tabasco to taste. Add the potatoes and toss to coat. Stir in the mayonnaise. Dish out and serve hot.
http://www.tofoodwithlove.com

Koeksisters

A koeksister or koesister comes from the Dutch word koekje, the diminutive of koekmeaning "cake". It is a South African syrup-coated doughnut in a twisted or braidedshape (like a plait). It is prepared by deep-frying dough in oil, then dipping the fried dough into cold sugar syrup. They are best eaten cold, koeksisters are very sticky and sweet and taste like honey.

This recipe yields approximately 2½ dozen koeksisters.

INGREDIENTS FOR SYRUP

• 4 cups (1000 ml) sugar
• 2 cups (500 ml) water
• ¼ teaspoon (1 ml) cream of tartar
• 1 tablespoon golden syrup
• 1 tablespoon lemon juice
• 2 cm piece of gingerstem (optional to enhance flavour)
• 1 cinnamon stick (optional to enhance flavour)

INGREDIENTS FOR DOUGH

• 2 cups cake flour
• 1 tablespoon (15 ml) baking powder
• ½ teaspoon (2 ml) salt
• 1 tablespoon (15 ml) butter
• 1 teaspoon (5 ml) sugar
• ½ cup of water and milk mix (100 ml water, 25 ml milk)
• 1 egg
• Cooking oil for frying

METHOD

Please note: it is important to prepare both the syrup and dough in advance, before using it.

Making the koeksisters

1. Take syrup from refrigerator and keep it ice cold by placing the syrup's container inside a larger container that is filled with ice and water. Another trick to keep the syrup cold is to use two bowls of syrup. Keep one in the refrigerator while using the other .
2. Roll out dough to a thickness of 7 mm. Do not use dry flour as it will cause the oil to foam, rather roll it out on waxpaper or use sunflower oil to prevent sticking.
3. Cut strips 15cm long, twist in opposite directions and join ends
   Heat the oil over medium heat until warm but not too hot. If the oil is too hot, the koeksisters will be brown on the outside, but raw on the inside. When the oil's at the correct temperature, it takes 10 seconds for a piece of dough to pop to the surface after it has been dropped into the oil.
4. Deep-fry four koeksisters at a time, in until brown on both sides.
5. Remove two koeksisters using a slotted spoon and immediately submerse it in the ice cold syrup. Don't allow them to breathe air. A plastic potato masher is an ideal tool to keep it submersed. Remove the other two koeksisters and drown them in the syrup too.
6. Keep the koeksisters submersed until it has they are soaked through. Remove from syrup with a slotted spoon and place on a wire rack. To keep them crisp, store the koeksisters in the refrigerator, or even better, in the deep-freeze.

I wish for you...

 

Comfort on difficult days,

Smiles when sadness intrudes,

Rainbows to follow the clouds,

Laughters to kiss your lips,

Sunsets to warm your heart,

Gentle hugs when spirits sag,

Friendships to brighten your being,

Beauty for your eyes to see,

Confidence for when you doubt,

Faith, so that you can believe,

Courage to know yourself,

Patience to accept the truth,

And LOVE to complete your life.

And if you can't have all that...

Then I wish you enough chocolate,

To make it through the tough times !

(Unknown)

PALEO WATERMELON CAKE

INGREDIENTS:- 1 LARGE SEEDLESS WATERMELON

- 2 CANS FULL FAT COCONUT MILK (LEFT IN FRIDGE FOR 6 HOURS OR MORE)
- 1/2 TSP. VANILLA EXTRACT
- 1 TBSP. RAW HONEY
- 1 CUP SLICED RAW ALMONDS OR SHREDDED COCONUT
- SEASONAL FRESH FRUIT (FOR TOPPING)

Equipment:- Cutting board
- Kitchen knife
- Measuring spoons
- Measuring cups
- 2 medium mixing bowls
- Hand Mixer
- Paper Towels
- Can opener
- Medium sized skillet
- Stirring spoon

Directions:
TO MAKE THE COCONUT WHIPPED CREAM
1. Make sure to place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. The cream will be at the top of the can.
2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.
3. Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed and work your way up to high speed until the cream is fluffy, about 5 minutes (it will not be as fluffy as dairy whipped cream). Place the bowl of whipped cream in the fridge until ready to use.

TO MAKE THE TOASTED ALMONDS OR COCONUT:
1. Place a medium sized skillet over medium-high heat and allow the pan to get hot.
2. Add the sliced almonds or shredded coconut and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool.

TO ASSEMBLE
1. Remove the top and bottom from the watermelon and remove the rind from the middle section. You should be left with a cake-shaped piece of watermelon. Cut the watermelon "cake" into the number of wedges/slices you want. I recommend 6-8 slices depending on the size of the watermelon. (See below for a visual on how to cut the watermelon!). NOTE: You can leave the watermelon intact if you plan on traveling with it or do not want to cut it. Slicing a cake ahead of time just makes it much easier to dip the edges into the icing and then into anything else you want to adhere to the icing, such as the almonds or toasted coconut.
2. Pat the outside of the watermelon dry with paper towels (this is important because it will help the coconut whipped cream adhere better).
3. Dip the outside edge of each slice into the coconut whipped cream and then into the toasted almonds or coconut, and reassemble the wedges into the cake shape on a serving platter. Top with more whipped coconut cream and your favorite fresh fruit (I used blackberries, strawberries and kiwi). Serve or store in the refrigerator until ready to serve.