Ideas

White flower wedding cake

Blossom cake

Striped rose cake

Five ways with potatoes

lizettestulting — Wed, 22 Feb 2012 07:00:52 +0000

Potato curry

Serves: 4

Preparation time: 25 minutes

Cooking time: 35 minutes

• 10ml sunflower oil

• 1 large onion, chopped

• 2 cloves garlic, crushed

• 5ml grated fresh ginger

• 30-40ml curry masala

• 5ml each ground cumin and coriander

• 5ml fennel seeds

• 4 large potatoes, peeled and cubed

• 1-2 sweet potatoes, peeled and cubed

• 250ml vegetable or chicken stock

• 1 stalk lemon grass, bruised (optional)

• 1 can coconut milk

• large handful chopped coriander

• lemon juice, to taste

• poppadums or basmati rice, to serve

1 Heat the oil and sauté the onion, until soft. Add the garlic, ginger, spices and fennel seeds and stir well. Add the potatoes, stock and lemon grass and bring to the boil. Reduce heat to simmer. Cover and simmer for 10 minutes until the potatoes are almost tender.

2 Add the coconut milk and simmer until the potatoes are tender. Stir in the coriander and lemon juice and season to taste. Serve with poppadums or basmati rice.

Stuffed baked potatoes

Makes: 4

Preparation time: 20 minutes

Baking time: 11/4 hours

Oven temperature: 200°C

• 4 extra-large baking potatoes

• 1⁄2 bag of spinach, trimmed

• 50g butter

• 1 clove garlic, crushed

• 2 spring onions, very finely chopped

• 250g ricotta cheese

• 60g Gruyère or mature Cheddar cheese, grated

1 Scrub the potatoes until clean. Prick the potatoes all over with a fork. Place onto a baking tray and bake in a preheated oven for one hour or until cooked through.

2 While the potatoes are baking, cook the spinach in a little water. Drain well and shred the spinach.

3 Cut the potatoes in half and scoop out the flesh, leaving the shells intact. Place the shells onto the baking tray. Use a fork to mash the flesh with the butter, garlic and spring onions. Add the ricotta, spinach and half the Gruyère or Cheddar cheese. Season to taste with salt and freshly ground black pepper. Mix well, and then spoon the filling into the potato shells. Sprinkle with the remaining cheese. Return to the oven and bake for 10 minutes or until hot. Finish off under the grill if you prefer.

Potato and bacon mash Peel and cube two to three potatoes and one large sweet potato (orange sweet potatoes give a good colour) and boil until tender. Drain. Mash with 30ml butter and enough chicken stock to make a good consistency. Chop four to six rashers of streaky bacon. Heat 15ml olive oil and fry the bacon with half a chopped onion. When almost done, add 1ml ground cumin and 3ml ground coriander. Cook for a futher minute, remove from the heat and stir into the potato.

Potato, bacon and egg salad

Serves: 4

Preparation time: 20 minutes

Cooking time: 30 minutes

• 400g baby potatoes or small potatoes, scrubbed and halved horizontally

• 75ml sunflower oil

• 250g streaky bacon, chopped

• 45ml balsamic vinegar

• 15ml wholegrain mustard

• 2 spring onions, sliced

• 1 bag mixed salad leaves

• 1 red or green pepper, seeded and diced

• 1-2 ripe avocado pears, peeled and cubed

• 4 semi-hard boiled eggs (4 minutes once water starts to boil), cut in half

1 Steam or boil the potatoes in a little water until they are tender. Drain.

2 Heat half the oil in a pan and fry the bacon until crisp. Remove from the pan, but leave any fat behind. Add the remaining oil to the pan and fry the potatoes for a few minutes until beginning to brown. Stir in the vinegar, mustard and spring onions. Remove from the heat. Stir in half of the bacon and set aside.

3 Toss the salad leaves, pepper and avocado pear together carefully. Divide between four plates. Spoon the warm potato mixture on top of the salad. Top with the eggs and remaining bacon. Serve immediately.

Chocolate potato cake

Serves: 8

Preparation time: 30 minutes

Baking time: 30 minutes

Oven temperature: 190°C

• 180ml (165g) butter

• 300ml (260g) castor sugar

• 75g dark chocolate, melted

• 120g mashed potato

• 3 large eggs, beaten

• 480ml (260g) self-raising flour

• 5ml ground cinnamon

• 90ml milk

Filling

• 150g dark chocolate

• 150ml cream

• 140ml (75g) icing sugar

• 60ml Amarula liqueur or milk

1 Grease and line 3 x 20cm cake tins.

2 Beat the butter and sugar together until light. Beat in the melted chocolate and mashed potato.

3 Beat in the eggs, a little at a time; include a little flour with each addition. Fold in the remaining flour, 1ml salt and the cinnamon and then fold in the milk.

4 Divide the mixture between the cake tins and bake in a preheated oven for about 30 minutes. Leave to cool.

5 Filling Melt the chocolate. Stir in remaining ingredients. Cool. Use to sandwich the cakes together and on top.

WIN Queen-size bed sets worth R40 000

lizettestulting — Wed, 22 Feb 2012 06:30:12 +0000

You could win one of two No More Toss & Turn queen-size bed sets from Sealy worth R20 000 each.

Sealy South Africa has launched a remarkable new sleep system called No More Toss & Turn. The average person tosses and turns up to 80 times a night and the usual cause of this restlessness is discomfort brought on by extra pressure at key areas of the body. Sealy, together with the Orthopaedic Advisory Board in the USA, has developed an entire sleep system aimed at eliminating this tossing and turning caused by uncomfortable pressure points. At the heart of No More Toss & Turn is the Sealy pressure-point relief system that targets the key areas around the shoulders, hips and knees using specialty foams that work with a unique inner spring system to provide welcome relief throughout the night. To locate your nearest Sealy stockist, contact 011 309 4000 or go to www.sealy.co.za

THE PRIZES Two lucky readers can each win a queen-size Sealy No More Toss & Turn bed set valued at R20 000 each.

TOTAL VALUE R40 000

QUESTION What is the name of Sealy‘s new sleep system?

CLOSING DATE 20 March 2012

Competition rules

• The prizes will go to the first two correct entries drawn.

• The judges’ decision is final and no correspondence will be entered into.

• The winners will be notified telephonically.

• Staff members of Sealy and Media24, their advertising agencies and their immediate families may not enter.

• The prizes cannot be amended, transferred, extended or exchanged for cash.

• The prizes are subject to availability and delivery by the sponsors. The competition closes on 20 March 2012.

Enter in one of four ways

Write your answer and your contact details on the back of a postcard and send it to Ideas/Sealy Competition, Box 1802, Cape Town, 8000.

SMS ‘Sealy‘, your answer, name and surname, email address and physical address to 45572 (SMSs charged at R1.50).*

Email the answer and your details to competitions@ideasmag.co.za with ‘Sealy’ in the subject line.*

Enter online.

Blossom cake

lizettestulting — Tue, 21 Feb 2012 15:00:44 +0000

Makes: one 12cm two-tier cake

Preparation time: 2-21⁄2 hours

Baking time: 20-30 minutes

Oven temperature: 180°C

• 1 batch basic vanilla cake batter, orange variation

• 1⁄2 batch vanilla butter icing • lavender or orange food colouring

• 200g plastic icing

1 Prepare the flowers first. Knead the plastic icing to soften it, then roll it out onto a clean surface that you have dusted with cornflour. Use small cutters to cut out different size flowers and use a balling tool to press into the centre to lift the petals. Place the flowers onto a lined baking tray and leave until firm and dry.

2 Prepare the cake batter. Spoon into greased and lined 12cm and 9cm baking tins. Bake in a preheated oven for 40 minutes or until a skewer inserted comes out clean. Remove from the oven and cool completely before icing.

3 Colour the prepared icing with a few drops of either lavender or orange food colouring. Cut both of the cakes in half horizontally and then sandwich them together with the icing. Cover the top and sides of the larger cake with the icing and then place the smaller cake on top. Cover the smaller cake with the remaining icing.

4 Stick the prepared icing flowers onto the cake.

Related articles

White flower wedding cake

Striped rose cake

Decadent chocolate cake

Download Pattern grid here

Machine appliqué

martiniqueclayton — Tue, 21 Feb 2012 15:00:43 +0000

Size One size only to fit height 104cm and chest 57cm

• dressmaker’s graph paper
• pencil and ruler
• dressmaker’s carbon paper
• 100 x 150cm cotton floral print
• lightweight iron-on interfacing
• matching coloured sewing thread
• top-stitch thread to match the contrast fabric
• 6 medium-size buttons

Download flower template here

Dressmaker’s graph paper
If you are unable to get dressmaker’s graph paper, we are offering three A1 sheets for R15. Send your order with a cheque or postal order for R15 to Ideas magazine/Dressmaker’s Graph Paper Offer, Box 1802, Cape Town 8000.

To draft the pattern
The back is designed to include a facing down the centre back; this is given as a solid line on the pattern piece. One large square on the grid represents 5 x 5cm. Draw the pattern pieces full size on metric graph paper, using a pencil to plot the pattern pieces accurately. Draw a series of dots where the pattern pieces cross over the grid line and join the dots afterwards. A 1,5cm seam allowance is included.

To cut
Cut one front piece on the fold and two back pieces. Transfer the markers at the side seams, the fold lines down the centre back and the placement for the buttons. From the leftover fabric cut bias strips 5cm wide to bind the neck and armholes. If you have to join strips together to obtain the correct length, join them on the bias.

To sew
1 NOTE Sew all seams with the right sides of the fabric together, working a 1,5cm seam allowance. Apply interfacing to the wrong side of each back piece at the facing section. Join the back and front together from the armhole to hem at the right-hand side of the dress. Press the seam open.
2 Machine appliqué the flower motif onto the dress. Turn to page 124 for step-by-step instructions.
3 Close the left-hand side seam of the dress. Join the front to the backs at the shoulder seams. Press the seams open.
4 Overlock or zigzag stitch along the raw edge of the facings. Press the facing along the fold line down the centre back. Fold the facing so the right side of the fabric and facing are together; pin and tack the facing in place along the lower edge and neck edge.
5 Fold the bias strip in half with the right side uppermost. Pin and tack the binding around each armhole on the right side of the dress so the raw edge of the fabric aligns with the two raw edges of the binding. Join the ends of the tape. Start and finish the binding at the underarm edge in order to disguise the join.
6 machine stitch the binding in place, making sure that the three layers of fabric are caught into the seam. Trim the seam allowances to 5mm and press the binding to the inside of the garment. Finish the binding by sewing it in place along the folded edge, working the stitching as close to the edge as possible.
7 In the same way, sew the binding around the neck edge. Fold under a 1,5cm seam allowance in the binding at each end so it doesn’t fray. Trim the binding, fold to the inside and stitch in place. Remove tacking stitches and turn the facing through to the right side.
NOTE The binding will now be on the inside of the neckline.
8 Complete the six buttonholes down the centre back in the left back piece, working them through the fabric and the facing. Sew on the buttons on the right back piece to correspond with the buttonholes. Press a 7,5mm double hem along the lower edge and machine stitch it in place.

Quilting workshops

lizettestulting — Tue, 21 Feb 2012 15:00:41 +0000

Learn to quilt

Learn the basic techniques of quilting with Dot (Dorothy Lubbe) from Dot’s Quilts. Dot will show you how to create your own quilted cushion cover. You will also learn some useful tips and secrets and play around with colours and ideas. Join us for this wonderful opportunity and lose yourself in a few hours of uninterrupted creativity!

When and where

Date: Saturday, 21 April 2012 or Thursday, 26 April 2012 or Saturday, 28 April 2012

Time: 9am – 3pm

Venue: Dot’s Quilts, 17 Hewett Avenue, Epping 2, Cape Town (For directions and a map, go to www.dotsquilts.co.za)

COST R550 including equipment OR R350 if you bring your own equipment. Each ticket includes 1m f fabric, lunch and the latest copy of Ideas magazine. Our workshops are popular and places are limited, so please contact us early to avoid disappointment.

Terms and conditions: No bookings will be confirmed without payment prior to the workshops. Payment is required within 48 hour after booking. Should the workshops be postponed or cancelled due to unforeseen circumstances, the attendees will be notified by telephone.

BOOK NOW: Call Tharwah Nolan on 021 408 3848 or email tharwah.nolan@media24.com with ‘Dot’s Quilts’ in the subject line.

Join us at Bloem Show

lizettestulting — Tue, 21 Feb 2012 14:30:48 +0000

Ideas team members Dala Watts and Ciskia Hannekom will show you how to make buttons, name tags, beautiful decorations and much more! Afterwards, use your creations to decorate gifts and other items to give them that extra-special touch!

Bloemfontein Date: Saturday, 28 April Time: 10am OR 3pm

Venue: Banquet Hall, Bloem Show

COST: R175 which includes all the materials required for your workshop, a goodie bag, refreshments and entrance to the Bloem Show. Our reader workshops are popular and places are limited, so please contact us early to avoid disappointment.

Terms and conditions No bookings will be confirmed without payment prior to the workshops. Payment is required within 48 hours of booking. Should workshops be postponed or cancelled due to unforeseen circumstances, the attendees will be notified by telephone.

BOOK NOW Contact Lara (082 520 1946 or 051 447 1086, or email lara@spottedapple.co.za) or Wendy (079 504 3912 or 051 447 1086, or email entertainment@spottedapple.co.za)

White flower wedding cake

lizettestulting — Tue, 21 Feb 2012 14:30:41 +0000

Makes: One two-tier 18cm cake

Preparation time: 11⁄2 -2 hours

Baking time: 30-40 minutes

Oven temperature: 180°C

• 11⁄2 quantities basic vanilla cake

• 1⁄2 batch butter icing

• 750g plastic icing

• pearl balls

• plastic icing flower

• white satin ribbon

1 Grease and line one 18cm and one 12cm round cake tin.

2 Prepare the batter according to the instructions on page 34 and spoon into the prepared tins. Bake in a preheated oven for 30 to 40 minutes or until a skewer inserted comes out clean. Remove from the oven and set aside to cool for 10 minutes before removing from the tins.

3 Cut each cake in half horizontally and spread with the butter icing. Sandwich together.

4 Spread the top and sides of each cake with butter icing, making sure you fill any small holes or gaps. Chill in the fridge until the icing is firm, then spread with another layer of icing to ensure a smooth finish.

5 Roll out the plastic icing and cut out two rounds, one to fit each of the cakes. Cover the cakes carefully and smooth out to flatten the icing.

6 Use a quilted rolling pin and roll over the plastic icing of the 18cm cake to form a diamond pattern. Stick the pearl balls into the corners of the diamonds using a little butter icing to attach them. Leave to dry.

7 Spread butter icing on the base of the 12cm cake and stick it on top of the larger cake. Wrap a piece of white satin ribbon around the sides of the smaller cake.

8 Place the prepared icing flower on top of the cake. Fill the centre of the flower with pearl balls.

Related articles

Blossom cake

Striped rose cake

Decadent chocolate cake

Striped rose cake

lizettestulting — Tue, 21 Feb 2012 14:00:43 +0000

Makes: one 18cm cake

Preparation time: 2 hours, plus drying time

Baking time: 40 minutes

Oven temperature: 180°C

• 1 batch basic vanilla cake batter, coconut variation

• 3⁄4 batch butter icing, flavoured with rose-water instead of vanilla

• 300g plastic icing

• pink and green food colouring

• fresh roses, to decorate

1 Prepare the plastic icing strips for the cake first. Colour half the icing pink and the other half green. Knead the colouring into the icing, then roll out onto a clean surface that has been dusted with cornflour.

2 Use a ruler and a sharp knife to measure and cut 1,5cm and 3cm strips of icing. Measure the height of your cake tin and make sure the strips are 5cm longer than the height of the cake.

3 Place the strips onto a lined baking tray and set aside until they are dry.

4 Prepare the cake batter. Spoon into a greased and lined 18cm baking tin. Bake in a preheated oven for 40 minutes or until a skewer inserted comes out clean. Set aside to cool completely.

5 Cut the cake in half horizontally if you would like a higher cake and spread icing between the layers. Sandwich together and then cover the top and sides of the cake with icing.

6 Stick the prepared strips of plastic icing carefully around the sides of the cake, alternating the colours and sizes. Just before serving, decorate the top of the cake with fresh roses.

Related articles

White flower wedding cake

Blossom cake

Decadent chocolate cake