Step by step Tutorials. For home, garden, art, DIY, Craft, Baking, All things Food, Inspiration and more. Created by New Zealand Creative Tracey Lee Spijkerbosch . Circa 2012.
I love this quote!
For me, it is a powerful reminder to live in the present.
We built this rock 'Cairn' on a New Zealand South Island West Coast beach.
And I captured this image as the golden sun was setting.
Discover more of my art and photographic quotes HERE.
(Enjoy this FREE image for your personal crafting use)
Easter is suddenly THIS WEEK!
And I've not prepared anything new to add to my existing Easter decor.
Life really gets in the way of crafting sometimes, doesn't it?
So, what to do that is quick and easy, using what I have in my craft stores?
A cute little eggshell arrangement came to mind.
Here's How I Created It:
Step 1: I cracked some eggs by tapping the top of the shells.
Then picked the tops off.
I shook the inside of the eggs from each shell into a bowl, then very carefully washed the empty shells in hot, soapy water.
Note the word 'carefully', as they are fragile and need gentle handling.
While they were drying, we devoured delicious scrambled eggs for breakfast made from the yolks and whites.
Step Two: Gathering of Supplies:
A wood slice
The four eggshells
Dried flowers (statice and strawflowers)
Scissors
Glue gun & glue stick
White twist ties
A set of mini fairy lights
Step Three: Glue the egg shells onto the wood slice.
Break the openings a little more if you think they are not large enough.
Step Four: Very carefully twist the mini fairy lights around the eggshells that are glued to the wood slice.
Step Five: Make four mini bouquets of dried flowers. Tie each bunch together with a twist tie. Trim the tie ends and shorten the stems of each bunch to the right height of your eggshells.
Place one mini bouquet in each eggshell.
Place in your Easter display, on a shelf or a coffee table.
Turn the fairy lights on to enjoy a little dried-flower egg vase Easter MAGIC!
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This quick and easy dough mix and bake, is my ultimate go-to for tray bread and bread rolls.
You need just two ingredients: plain yoghurt and self-raising flour.
It takes only 5 minutes to mix together, and a few minutes to knead.
Baked in a hot oven, you will have scrumptious bread or rolls in 30 to 40 minutes.
Yoghurt Sour Bread or Rolls
2 cups of self-raising flour
1 and 1/2 cups, plus three tablespoons of plain yoghurt
(I use Greek Yoghurt)
Extra flour for kneading.
A tray lined with baking parchment paper.
To Make:
Preheat your oven to 200 °C (392°F)
Sift the flour in a bowl.
Add 1 and a 1/2 cups of yoghurt.
Mix to a dough.
Add the extra yoghurt to make the dough form a ball.
Sprinkle a board with extra flour.
Knead together for a few minutes until smooth.
For Buns or a Long Loaf:
Shape the dough into a log. (For a loaf, leave it like this)
Or for buns, cut the log into four pieces
Shape each piece of dough into a bun.
Place on the prepared tray.
Brush the top with milk and sprinkle with dried herbs, sesame or poppy seeds, or just leave it plain.
For A Moist Cheese and Onion Loaf:
Preheat your oven to 200 °C (392°F)
Sift the flour in a bowl.
Add 1 and a 1/2 cups of yoghurt.
1 cup grated tasty cheese
1/4 of a medium red onion, that's finely diced.
Mix to a dough.
Add the extra yoghurt to make the dough form a ball.
Sprinkle a board with extra flour.
Knead together a minute before shaping into a log.
Bake 35 to 40 minutes until golden.
Note:
Make sure the unused bread is cold before wrapping or placing it in an airtight container.
The next day, I pop back in a hot oven for 4 or 5 minutes, to warm up before serving.
Serving Suggestions:
We devour the warm buns spread with garlic butter.
We enjoyed them with a salad and steak, for a restaurant meal at home!
So:
Garlic buns with a meal, and the next day, a ham salad bun for lunch.
And the Cheese and Onion Loaf, served with soup for dinner,
And the next day, with scrambled eggs for brunch.
You'll find a printable recipe HERE.
