potionstopesto.blogspot.com: Re scheduled Workshops

Thursday, March 12, 2020

Re scheduled Workshops

These are the workshops I had to cancel during lock down. I will be restricting numbers to 4 for each workshop to allow for distancing and so you can be assured you get as much assistance as you need. An old favourite and a new technique at Stirling Street Summer School 2020.

Harmony Balls
Classes on request, $30

In process

Glitzy

Colouring mandalas, round table discussions, Sufi whirling, our obsession with ball sports, the seasons - circles in our life. Working ‘in the round’ is inclusive, soothing, meditative and inspiring. This is a simple technique that uses leftover threads.

These embroidered balls are an excellent way to use up tiny scraps of knitting wool, cotton and embroidery thread. Use as a safe indoor ball for young children, as juggling balls. A few small balls can be hung over a cot. Create Christmas and Easter baubles or simply fill a bowl with colour.

Locker Hooking

Monday 21st September 9.30- 12.30 or Saturday 3rd October 9.30-12.30

Other dates and times are available, please contact me.

Dilkes-Hoffman Ceramic Studio, Margaret River

$60, bring your lunch if you would like to continue in the afternoon.

An Amish craft, Locker hooking was popular in 20's, 30's and 40's.Using homespun yarn, carded wool or upcycled strips of fabric to make rugs, bags and other items. Yarn is pulled through rug canvas in and “locked” into place with a strand of wool, string or fabric, using a tool that is a cross between a crochet hook and a bodkin. Quick, easy, and addictive!

Email me nirala.hunt@gmail.com 0r call 0401 39156 for bookings and more information

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Baked Olives

Pickled Red Cabbage

2kg red cabbage (prize winner if possible!)
3 Tbsp salt
2 litres spiced vinegar, purchased or homemade.

Shred cabbage finely, layer one third cabbage in a ceramic bowl, sprinkle over one third salt and repeat twice.
Put a layer of plastic wrap over the cabbage and then a small plate.
On top of the plate put a heavy weight. A pot of water or a couple of bricks on top of a round chopping board work well.
Leave overnight and in the morning drain liquid and rinse well.
Put in steriised jars and cover with spiced vinegar.
Leave one week before eating with cold meats or cheese or as a side dish with bangers and mash.

One of my all time favourites - perfect for a quick meal on a cold day.

Chickpea and Chorizo Soup

1 onion diced
1 red chilli seeded and chopped
1 Tbsp olive oil
420gm can of tomatoes, chopped
1 can water
2 tsp All Purpose Seasoning (see Seasonings)
1 chorizo sausage, cubed
1 can chickpeas, drained
150gm cabbage, sliced finely
Grated parmesan

1. Sauté chilli and onion in oil for 2 minutes, stirring.
2. Add tomatoes then water, sausage and seasoning powder and bring to the boil.
3. Add chick peas and cabbage and cook until cabbage is wilted.
4. Serve with a sprinkling of parmesan cheese.
TIP
Use other beans if chick peas are not available, use two cans for a main meal dish. Broccoli, cauliflower or spinach can substitute for cabbage. This soup improves with age, I like it better reheated.

Lemon Mushroom Pasta

Serves 4.
Dressing
½ tsp chilli powder
Grated zest of 1 lemon
1 Tbsp freshly squeezed lemon juice
2 cm piece ginger, peeled and grated
¼ cup white wine vinegar
¼ tsp salt
⅓ cup soy sauce
1 Tbsp honey
1 Tbsp dark sesame oil
3 Tbsp olive oil

Pasta
400g dried linguine cooked according to the package instructions
300g fresh mushrooms, sliced
1 Tbsp butter
2 tsp vegetable oil
1 block tempeh, cut in 2cm squares (optional)
1 Tbsp fresh basil, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp spring onions, finely chopped
¼ Lebanese cucumber, sliced
1 Tbsp sesame seeds, toasted

1. Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
2. Heat a frying pan over high heat. Add the butter and oil and when the butter starts bubbling, add the mushrooms. Sauté on high for 3 minutes. Remove from pan.
3. Add more oil if needed and sauté the tempeh until brown.
4. In a large bowl, toss the cooked linguine with all the other ingredients and some of the dressing (to taste.)

Tempeh Pate

2 cloves garlic
1 onion
1 Tbsp butter
300g tempeh
2 eggs
3 Tbsp brandy or ¼ cup port
2 tsp mushroom soy
2 tsp vegemite or promite ½ tsp dried thyme
1/2 tsp allspice
2 tsp chilli sauce
¼ tsp pepper
1 Tbsp sesame seeds

1.Saute chopped onion and garlic in butter until soft.
2. Place in food processor with all other ingredients except sesame seeds and process until smooth.
3. Pour into a small, well greased casserole dish. The pate needs to be at least 2 cm deep.
4. Sprinkle with sesame seeds and cover tightly with foil.
5. Bake at 180˚C for about 50 minutes until set. Remove foil and cook a further 5 minutes or until the top has browned slightly.

potionstopesto.blogspot.com

Thursday, March 12, 2020

Re scheduled Workshops

Email me nirala.hunt@gmail.com 0r call 0401 39156 for bookings and more information

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