Mala Concluída! / Bag Done!
Como tinha dito no último post, a mala já estava mais adiantada do que a foto que mostrei e hoje ficou concluída!
Para mim foi o projecto mais difícil que fiz até agora, e adorei o resultado! Tanto que até estou a pensar fazer uma para mim (mesmo com todo trabalho que deu a fazer) pois apesar de ser uma mala pensada para bebé, é também muito útil para crafters que andam com os seus projectos atrás, como eu que estou sempre a levar as minhas tralhas para casa do meu namorado ou quando vou de viagem!
-<>-
As I said in my last post, the bag was already more advanced then the photo I showed and was completed today!
For me, it was the hardest sewing project I've done so far, and I loved the result! So much that I'm even thinking of making one for myself (althought it took a lot of work to do it) because despite being a bag thought for a baby, it's also very useful for crafters who walk with their ongoing projects, as I do always take my stuff to my boyfriend's house or when I travel!
Gostam?
Se estiverem interessados numa, contactem-me.
E agora uma outra coisa que adoro fazer - cozinhar!
Apanhada! / Caught! |
E hoje fiz com o meu namorado uma receita tradicional inglesa de Natal que por cá não se faz, por isso decidimos experimentar.
Ora vejam...
-<>-
Yesterday I made a new recipe of a lemon cake and it turned out really good, everyone ate it already...
And today I did with my boyfriend a traditional english Christmas recipe that is not done here, so we decided to try it.
Check it out ...
Ingredients:
175g butter at room temperature
175g fine granulated sugar
3 eggs, beaten
250g self-raising flour
1 teaspoon baking powder
40g poppy seeds
zest and juice of 2 lemons
For the frosting:
125g icing sugar
3-4 teaspoons lemon juice
Preparation:
Beat butter and sugar. Join alternating spoonfuls of beaten egg and flour until dough is soft. Mix the baking powder, poppy seeds, lemon zest and 5-6 tablespoons of lemon juice until dough gets a smooth consistency.
Pour the batter into a greased and floured cake tin. Bake in preheated oven at 160 º C, until it's fully grown up and the top cracks - pierce with a toothpick into the center, if it comes out clean, the cake is cooked.
Let it cool in the tin for 10 minutes and then place on a wire rack to cool completely.
Sift powdered sugar into a bowl and mix slowly with enough lemon juice for a soft frosting.Spread it over top of cake, forming random lines.
To decorate it's suggest cider peels or, in my case, lemon zest.
4 ovos, separados a clara das gemas
125g de leite condensado
1 colher de sopa de açúcar
1colher de chá de essência de baunilha
30ml rum (não usei)
1/4 colher de chá de nóz-moscada ou canela
Numa tigela separada, bater as claras em castelo.
Lentamente, envolver as claras em castelo com o resto da mistura.
Servir em copos polvilhados com a nóz-moscada ou a canela.
4 eggs, separated
1 (125g/ 5 ounce) can sweetened condensed milk
1 tablespoon sugar
1 teaspoon vanilla essence
30ml (or approx 1 oz) rum (I didn't use)
1/4 teaspoon nutmeg or cinnamon, ground
A little bit at a time, add in the milk, condensed milk, sugar and vanilla essence.
In a separate bowl, beat the egg whites to stiff peaks.
Slowly fold the egg whites into the rest of the mixture.
Add rum.
Stir gently.
Serve in cups and garnish with ground nutmeg or cinnamon.
2 lovely comments:
ai tb kero desse bolooooooooooooo
nham nham
A mala ficou linda... e o bolo piscou-me o olho. Acho que vou experimentar essa receita este fim de semana...
Bom trabalho
Gina
Maçã Dentada
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