A 10 Minute Table Centrepiece...

To create a 'Ten Minute Table Centrepiece', 

take one interesting tray.

(To learn how to make a mosaic on ply tray visit HERE.)

Add some vases...

Some single blooms...

I used dahlias.

and some antique silverware.

This little set fitted perfectly in the far end of the tray.

 It is the latest addition to my silver collection.

It has white enamel inside...

 The embossing is simply gorgeous.

Very French.

And oh so dainty!

Heres a link to how I made the DIY Mosaic tray.

For the first week, the vases had Dahlias in them.

Because they are such beautiful flowers.

Even the buds are interesting to look at!

 Then in week two...

The flowers were changed.

 This is lisianthus.

One of my favourites and a wonderful, long-lasting cut flower.

I have never succeeded in growing these in the home garden, 

 I'd love to know if you have managed to grow them?

What's your secret?

For updates about the latest blog posts,

you can join for free HERE.

#stylingdecorflowers

The Autumn (Fall) Sideboard Display...

I decided to welcome in Autumn,

with a simple decor display on the chippy white sideboard.

It's simple, rustic and was easy to create.

But first I needed two paper leaves:
Print the leaf template HERE.
Cut it out.
Draw around the outline with  a pencil onto your paper of choice.

Cut it out.

Glue to a piece of wood.

 I teamed my wood leaf block with the fabric pumpkin...
You can find out how to make one HERE.

 I placed a some sun bleached deer antlers in a wire basket.

 And that was it!

 With lots of interesting colour...

  texture...

and patterns. 

Here's the recap on the Autumn Sideboard Display.
 I used:
 The deer fabric pumpkin
Some deer antlers.
A wire basket.
A piece of wood with the paper leaves glued onto it.

The antlers were placed in the basket.
The fabric pumpkin in front to the left.
And the wood with paper leaves to the right.

I'm loving that it's simplistic...
rustic...
and Autumnal cute!

Banoffee Icecream Tart.....

Now y'all know of my love of SIMPLE and EASY...

well, this dessert is outstandingly simple and easy to create.

Best yet I think!

The Banoffee Ice Cream Tart is a great summer season dessert.
Or a 'Cheer yourself up' treat when you hit the speed bumps in life!

All you do is:

Crush one 250-gram packet of plain biscuits in a food processor.

 Add 100 grams of melted butter.  Combine.

Press the crumb mixture into the base of a 25 cm high side flan dish with a removable bottom. 

(Spray a little cooking oil on it before putting the crumbs in.)

Refrigerate for 10 minutes.

Leave your chosen ice cream to soften for a few minutes.

Place spoonfuls onto the biscuit base.
(I used a milk chocolate chip ice cream from the Cadbury range.)

I used about 3/4 a tub of ice cream to fill the flan.

Press into the flan and even out the top with a spatula so that it is level but you still have about half an inch from the filling to the flan dish top.

Freeze for two hours.

.

Just before serving:

Remove the tart from the freezer.

Leave for about four minutes to soften slightly for ease of removal from the tin.

Spread thick whipped cream over the ice cream layer.

Slice bananas and arrange over the top.

Drizzle with readymade or homemade caramel sauce topping.

Sprinkle with toasted sliced almonds.

Pop out of flan. Slice and serve.

SIMPLE and EASY  - Banoffee Ice Cream Tart.

Dessert deliciousness that will have them raving,
and asking for MORE!

Banana Icecream Tart

Ingredients:

250-gram packet of plain biscuits

100 grams of melted butter

3/4 of a 2 Litre tub of ice cream

Thick whipped cream

3 sliced bananas

Ready-made caramel or salted caramel topping

70 grams of oven-dry roasted flaked almonds

Base:

Crush one 250-gram packet of plain biscuits in a food processor.

Add 100 grams of melted butter. Combine.

Press the crumb mixture into the base of a 25 cm high side flan dish with a removable bottom. 

(Spray a little cooking oil on it before putting the crumbs in.)

Refrigerate for 10 minutes.

Leave your chosen ice cream to soften for a few minutes.

Filling:

Place spoonfuls of ice cream onto the biscuit base.

(I used a milk chocolate chip ice cream from the Cadbury range.)

I used about 3/4 a tub of ice cream to fill the flan.

Press into the flan and even out the top with a spatula so that it is level but you still have about half an inch from the filling to the flan dish top.

Freeze for two hours.

Topping:

Just before serving:

Remove tart from the freezer.

Leave about 4 minutes to soften slightly for ease of removal from the tin.

Spread thick whipped cream over the ice cream layer.

Slice bananas and arrange them over the top.

Drizzle with readymade or homemade caramel sauce topping.

Sprinkle with toasted sliced almonds.

Pop-out of flan.

Slice and serve.

The printable recipe is HERE

Note: An ingredient conversion chart can be found HERE

GRAB A COFFEE AND POP OVER TO MY GIFT STORES AT

FINE ART AMERICA

SAATCHI ART

Get updates about the latest blog posts,

by joining for free HERE.

#banoffee #tart #dessert #bananas #caramel