What's On

This week you will find Unique Babeez at The Mummy Tree Markets at Indooroopilly. There will be a whole new range of Wee-Free Riders available that she has been working on and also some Wheaty Bears in time for the cold nights! Be sure to follow along on Facebook to keep up with what is happening each week.

After 4 months of closed custom orders on Cushions, LiL Moo & Mee has opened the doors for 2 weeks.  Any fabrics you require we will be more than happy to order in to suit your Decor needs.  So please pop over, have a look around and hopefully they can help you in some way!

The La Crafts June Sale is on this Tuesday 19th 8PM (CST) Lots of stock available but get in quickly as there are limited quantities.  You will see lots of vests, pinafores and bibs. A huge range with something for everyone.

Menu Monday - Savoury Pastries

This week we have a couple of quick and easy savoury pastry recipes for you all!

Chicken Puffs

1 packet of cream of chicken soup mix
8 chicken thighs
6 sheets of puff pastry
butter or marge

Beat the chicken and make it as thin as possible. Lay the chicken on to sheet of pastry - leave the end with not chicken on it so you can roll it.
Mix half to a full packet of soup mix (to taste) with enough butter to cover all the chicken.
Spread thin layer of the butter/soup mix over the top of the chicken and roll, then cut into bite size pieces - I got six from one sheet. Glaze with egg and cook in over on 180 until pastry is golden brown.
  
Gill - OzHandmade via Art by Amber 

Pumpkin & Pine Nut Variation

I use the puff pastry sheets from Coles (freezer section), and the Swan Valley pumpkin dip. Spread it on generously (like you would with tomato paste on a pizza), lay slices of ham, then slices of cheese, and sprinkle pine nuts on top. Roll it up, slice and lay on a baking tray, brush with milk and cook at 180C until golden. (usually about 15mins).


Kay from Trinity's Treasures

Photo Challenge - Week 16

A lot of the Sisters are having their quiet periods before their EOFY sales so not much has been happening lately in TSS-land. We do have the next round of the Photo Challenge to share though - a bit late but better late than never, right? This week is 'Our Favourite Crafting Tools'.

 

 My fav tool, the iPhone, how could I live without thee? Even feel naked going to the toilet without it, I can talk to the TSS girls, surf the web, order takeaways, plan my week, do my budgets, but most importantly I can quickly capture those stupid things my kids do do often

Amy - Independent crafter

 

My fav tool, my business could not operate with out my laptop.

Gill - Oz Handmade

Something I cannot live without are my crocheting hooks...they go everywhere with me!

Naomi - Made for Myah

 

I love my rotary cutters, board and ruler, I use these every day I sew :) 

Angela - Perigren Creations

My favourite craft tools. Teaching is a craft so I always have my pen, after all, it is mightier than the sword. My camera is also part of my teaching craft...I capture every moment of learning, either through the lens or in my own minds camera. :o)

Naomi - Ohana Trends

Here's my favourite crafting tool. Its a tracing wheel and it's used to mark patterns on fabric. You lay fabric, pattern on top, roll the spikes along the pattern lines & it leaves little dents on the fabric so you know where to cut! 

Kay - Trinity's Treasures

My favorite tool is my unpicker, because it saves my butt so many times!

Sharon - Lil Moo & Mee

Next week is "Something New" - stay tuned!

Menu Monday - Sweet Treats!

This week we have some family favourite sweet treats on the menu!

Brownies

350g (1 1/2c) castor sugar
60g plain flour
80g (2/3c) cocoa
1 tsp baking powder
4 eggs, lightly beaten
200g butter, melted
200g dark choc, roughly chopped
2 tsp vanilla essence

Preheat oven to 160. Line a slice tin with baking paper. Stir together the sugar, cocoa, flour and baking paper in a bowl. Mix in the eggs, butter and the vanilla until combined, then mix in the chocolate. Do not ove-rmix. Pour into the tin and bake for 40-45 minutes or until firm to touch. Leave to cool slightly in the tin before turning onto a wire rack.

- Jodie from Three Little Chickens

World Famous Bikkies

‎1 tin sweetened condensed milk 
1 cup sugar
5 cups self raising milk
1 bag of choc chips
500g margarine or butter

Cream marg and sugar together, then mix in condensed milk. Sift flour in 1 cup at a time. Use about 1 teaspoon of batter per biscuit, you should get 100-120 per batch. Bake at 160/180c for 10-15 minutes or until golden (but before they burn!).

- Amy, independent crafter

What's On!

Oz Handmade are up again this week to win a $5,000 Small Business Grant from Suncorp Bank. Its easy to help, all you need to do is go to the Suncorp Helping Hand webpage and click on VOTE. You can vote once a day and every vote counts!

Sakurako will have the Safari Tots I quilt and sprocket pillow listed for sale on Facebook later this week. The binding is still being stitched by hand but Leigh estimates it will be ready by Thursday, so keep your eyes on Sakurako's FB page for more info. Its a generous cot size, especially suitable for toddler beds, with extra width enabling it to be tucked in firmly, and its backed with deliciously warm embroidered fleece. A pink and green scrappy girls quilt will follow soon after and the sneak peeks of it are already up on the page for you to see.

Menu Monday - Winter Warmers

After a bit of a break we are back with Menu Monday and we have some winter soups for you!

Spicy Pumpkin Soup

1/2 Jap Pumpkin, chopped
3 medium-large potatoes, chopped
1 Onion, diced
Garlic cloves, crushed
1 litre Vegetable stock
Cumin
Chilli flakes

Place onion and garlic into pot and brown in some olive oil. Once browned add the stock, pumpkin, potatoes, cumin and chilli flakes (both to taste) and bring to the boil. Once boiled cover and let simmer for approx 20 mins or until pumpkin and potatoes are soft. Remove, mash or blend. Serve with dollop of cream and ENJOY!

-Jade from Perfectly Piper

Veggie Lentil Soup

This is a good soup to use up whatever is in the fridge before grocery day, or you can use frozen vegetables to make a super quick, super filling winter dinner. 


Carrot - diced, fresh or frozen
Celery - diced, fresh or frozen
Peas - frozen
Corn - tinned or frozen
Potato - diced
Green beans - chopped into 2-3cm pieces
- or whatever vegetables you have (ie leek, zucchini, broccoli, cauliflower...)
Bacon - diced, a generous handful worth (omit for vegetarians)
Onion - diced
Garlic cloves - crushed
Stock (whichever you prefer, use vegetable for vegetarians)
Dried herbs and spices to taste - basil, parsley, chili flakes
1 tin diced tomato
1 tin lentils, drained and rinsed
Olive oil


Heat olive oil in a large saucepan and cook bacon. Add the onion, garlic and herbs and cook for 1-2 minutes, then add vegetables and cook for 3-5 minutes. Add tomato and stock and simmer until the vegetables are soft. Add the lentils and simmer for 10 minutes before serving. 

- Leigh from Sakurako