Super Quick Cosmetic Pouches

I hope you'll excuse this deviation from my usual food-based posts, but I've recently got back into machine sewing and wanted to share my latest creations. They make great gifts, are very cheap to make and take just one afternoon, or a couple of hours to make.
This particular design makes two large and two small purses from just two fat quarters of fabric - so that's a cost of around £2-3 for all four pouches, depending on the price of your material.

The patterns for both pouches are made from a single sheet of A4 paper (folded in half for the smaller one). I hope you can follow my picture tutorial and notes...

1. For the large pouch, take one sheet of A4 (letter-size) paper. Place a dinner plate at one end, so the edge of the plate is touching one short and two long sides. Draw a curve around the top of the plate.
2. Fold the paper in half and cut around the curve, then open back out.
3. Put your two pieces of material together and pin the pattern to them.
4. Cut around the pattern, then remove.
5. Place the wrong sides of the material together and pin all around, except for around 7.5cm/3" at one corner (see bottom right photo).
   
6. Sew all around (except for the gap) leaving a small seam allowance.
7. Turn the fabric inside-out and poke the corners out using a chopstick or dowel.
8. Iron to flatten the seams, being careful to press under the unsewn section.
9. Fold up to make an open envelope and top stitch close to the edge all the way around, including the unsewn section.
10. Finally sew on a press stud and press the purse one last time.  

To make the smaller pouch, simply fold a sheet of A4 paper in half lengthwise and use a large mug to make the top curve of the pattern. The larger purse is ideal as a make up bag or pencil case, whereas the smaller one is just the right size for sanitary products! I reckon a teeny one, half the width of the small one would be the perfect size for an asthma inhaler.

If you make these, do let me know how they turn out and post a picture on my Facebook page.

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Cherry & Almond Microwave Fudge

With Christmas looming, I thought I'd blog an old family favourite recipe for traditional fudge, which makes a great homemade gift. I've adapted the cooking method, so it's made in the microwave, but you could make it on the hob in a large pan if you prefer. I would suggest that you have a trial run first as recognising the right consistency and colour can be a bit trial and error, unless you have a sugar thermometer.

Top tips: Do use a LARGE Pyrex (oven-proof glass) bowl for this...a plastic bowl will melt at the temperature the sugar reaches, and the mixture will bubble up a lot as it boils. The glass bowl and fudge mixture will be EXTREMELY HOT, so please do use oven gloves when you take the bowl in an out of the microwave. 

• 1 tin sweetened condensed milk
• 8oz/200g caster sugar
• 4oz/100g butter, softened
• 2 tbsp golden syrup
• 1 tsp vanilla extract
• 1oz/25g flaked almonds
• 3oz/75g glace cherries, halved

Put the condensed milk, sugar, butter and syrup in an large oven-proof bowl, stir.
Microwave for 2 minutes on medium. Stir and repeat, until the butter has melted and the sugar has dissolved.

Heat on high for approximately 10 minutes, stirring every minute or so, until the mixture changes to a dark golden-brown colour, thickens and starts setting a little at the sides of the bowl (see the middle image below).

If you have a sugar thermometer, you need to reach 120C/235F, alternatively, drop a little of the hot mixture into a cold cup of water. It should form a soft ball.

Remove from the microwave and allow to cool, without stirring for 5 minutes.
Mix in the vanilla and beat with a wooden spoon until you can feel the mixture starting to thicken and set. If you find that the fudge isn't setting at all, reboil for a further couple of minutes.
Add the cherries and almonds and stir in.
Pour into a greased and lined 7"/20cm square tray and smooth out with the back of a spoon. Allow to cool for an hour or so, before marking into pieces. 
Cool fully before removing from the tin.
Store layered between sheets of grease-proof paper, in an air-tight box (in the fridge), until you are ready to bag it up for gifts.

Keeps for 2-3 weeks (if you haven't eaten it all within a couple of days!).

Alternatives: Omit the vanilla, cherries and almonds and change the flavourings to make different fudges: try rum & raisin or coffee & walnut for example. 

To make hot fudge sauce for ice cream or profiteroles, add 125 ml/½ cup of evaporated milk to the above ingredients. Melt as above and then boil the mixture for around 5 minutes, stirring occasionally, until you have a smooth, golden sauce. Add the vanilla but omit the cherries and almonds. Pour into sterilised jam jars, seal and refrigerate for up to 3 weeks. Re-heat to serve.

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How to make paneer cheese

After reading Christine's post on making ricotta cheese (Thinly Spread), I thought I'd have a go at making my own paneer. A friend of mine told me that she always makes her own paneer and that it's really simple, so I bought myself some muslin cloths (from the baby section in ASDA) and got cheese-making. Although a little time consuming, it really is pretty straight forward and would be a great activity to do with the kids.

This recipe makes around 200g/8oz of cheese, but you could easily double the recipe and freeze any left over cheese. Making in bulk will also save you money.

• 1 litre/2 pt full-fat organic cow's milk (preferable un-homogenised)
• 2 tbsp freshly squeezed lemon juice

Pour the milk into a large saucepan.

Bring to the boil (on a medium heat), stirring occasionally.

Remove from the heat (reduce the heat to low) and stir in the lemon juice.

Return to the heat and stir gently until the curds to separate.

If this works, you will see the watery whey separate from the white solid curds (see top right hand photo). If they don't separate initially, add some more lemon juice.

Remove from the heat.

Line a colander with a muslin cloth.

Pour the curds and whey into the cloth and allow to drain for a few minutes.

Then tie the muslin so that it is hanging from the kitchen tap and allow to drain for an hour.

After an hour, twist the cloth gently and squeeze out a little more whey (see bottom right hand photo).

Open the cloth carefully. Without moving the curds, gently place them on a plate and cover with the muslin (so they are sandwiched between the cloth).
Top with another plate and weigh down with a pan full of water. Press for a further two hours, draining off the whey if necessary.
Remove the pan and plate and unwrap the cheese. Finally, cut into cubes.

Refrigerate and use within two days, or freeze until needed.

Recipe adapted from Anjum Anand's Indian Food Made Easy.

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Marinated Olives with Garlic, Chilli & Parsley

I generally buy a pot of marinated olives each week. This works out to be quite expensive, as my favourite marinated Queen green olives are generally £2-£3 a tub. So, I thought I'd have a go at marinating plain olives (at about £1 per jar) to see if they would taste as good and save money...they do!

• 1 jar of your preferred plain or stuffed olives in brine (about 200g/8oz drained weight)
• 4 tbsp extra virgin olive oil
• 1 clove of garlic, peeled and sliced
• 1 tsp fresh, chopped parsley
• 1 pinch of dried crushed chilli

Drain the olives, blot dry on some kitchen roll.

Mix the marinade ingredients together and pour over the olives.

Allow to marinate over night in an airtight tub.
Will keep for 3-4 days in the fridge.

Top tip: After you've eaten the olives, don't through the marinade away...pour over chopped Mediterranean or root vegetables and roast them.

Other marinade suggestions: Just add the chopped ingredients to olive oil as above - lemon zest and chopped coriander leaves, sun-dried tomatoes and feta (use the oil from the sun-dried tomatoes), chopped basil and garlic, garlic and chopped fresh chilli etc.

Any other marinade ideas? Do let me know in a comment below.

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Last Minute Limoncello Liqueur

If you want to make a last minute present, try this quick and easy version of Limoncello. You can adjust the alcoholic strength and sweetness, by adding more or less sugar and water to make the syrup.

• 1½ cups vodka
• 3-4 unwaxed lemons
• ½ cup sugar
• ½ cup water

Gently heat the water and sugar together until dissolved and bring to the boil for 1 minute to make a syrup. 

Remove from the heat and allow to cool.

Wash the lemons, then peel the zest with a potato peeler, or zester taking care to peel thinly and avoid the white pith.

Put the zest in a large clean, sterilised jam jar.

Pour the vodka over the zest.

Add the cooled sugar syrup, put the lid on the jar and shake to mix.

Allow to steep for a few days (or up to a week for a stronger lemon flavour). 

Strain through a sieve, coffee filter paper or a piece of muslin, bottle and label.

Alternatives: To make lemon/fruit flavoured vodka, omit the sugar and water.

Change the fruits and spirits used to make different liqueurs - use orange zest and brandy to make Triple Sec, cherries and brandy to make Cherry Brandy etc.

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Homemade vegetarian Christmas hamper ideas

I've been making my own vegetarian food gift hampers for the past few years. They always go down well as the recipients always appreciate the thought and effort that has gone into making them.

Home made gifts are not only a great budget option, but are also an incarnation of the saying "It's the thought that counts". After all, how long does it take to pop into Boots and pick up 3 uninspiring gifts for the price of 2, compared to making a jar full of aromatic chutney and a box of mouthwatering chocolate truffles? Even Kirstie Allsopp's at it, and I'm sure she's not short of a penny or two!

Packaged nicely (try Hobbycraft for jam pot covers and cellophane), these recipes make great home made gifts for friends, family and teachers too!

Hamper recipes:

Apple & pear chutney
Aubergine chutney
Marmalade
Mincemeat

Pickled cucumber

Pickled onions/Pickled cabbage

Cherry & almond fudge

Chocolate ganache truffles
Mini mocha cream biscuits
Oaty florentines

Oreo truffles
Tiffin

Limoncello liqueur

Also see my Vegetarian Christmas Day Menu

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