Thursday, April 30, 2009
-Tape the edges of the paper with drafting tape.
-Sketch basic landscape with a pencil.
-Wet the paint with a brush, dip the q-tip in water and dip it into the paint.
-Pressing down lightly will make a small dot, more pressure will create a larger one.
-Try to fill up as much of the paper as possible with color.
-Remove the tape when the painting is dry
Monday, April 27, 2009
Saturday, April 25, 2009
Lavender can be added to salads, jelly, sugar cookies, and other desserts, which adds a unique flavor.
Friday, April 24, 2009
Thursday, April 23, 2009
Wednesday, April 22, 2009
Monday, April 20, 2009
Sunday, April 19, 2009
Saturday, April 18, 2009
Friday, April 17, 2009
Wednesday, April 15, 2009
Monday, April 13, 2009
- 480g icing sugar
- 280g ground almonds
- 7 egg whites
- A few drops of flavoured food colouring such as strawberry
1. Preheat the oven to 180C.
2. Mix the icing sugar and ground almonds in a food processor until you have a fine powder. Sift to remove any lumps.
3. Beat the egg whites, adding the food colouring as you go. Quickly and carefully add the almond-sugar mixture.
4. With a wooden spoon, mix from the centre of the bowl outwards, turning the container as you go. You want to achieve a smooth, lightly coloured mixture.
5. Using a piping bag with a centimetre-wide nozzle, pipe three centimetre-wide macaroons onto a baking tray lined with greaseproof paper.
6. Cook for eight to nine minutes, leaving the door of the oven slightly ajar.
7. Remove the macaroons from the oven. Pour a little water between the baking tray and the greaseproof paper - this makes the macaroons easier to lift off when they have cooled.
8. Sandwich the macaroons using marmalade, raspberry jam or whipped cream to serve.
TIP: Leave the finished macaroons for 24 hours in the fridge. This allows the flavours and texture to develop and intensify