Taylored4Baby: The cutest skirt and nappy pants you'll ever see!

Taylored4Baby: The cutest skirt and nappy pants you'll ever see!

I received an email today with a link to show the results using the baby patch nappy cover pattern. These are the most adorable nappy covers I've seen.

Wet Weekend for Cioccolata Calda

It has been a wet weekend and for those of us living through summer it was a welcome relief. It was a time for comfort cooking, fussing around in the garden while the soil was soft and a little bit of laziness. There has been lots of heavy rain and instead of the usual humidity that follows we have been treated to a cool wind. Ok, there is still a little humidity.

I spent a lot of time in the kitchen - Lasagna for a friend (and us), egg-less chocolate and nut biscuits (which I will have to give you the recipe for) and we finally perfected a recipe for Italian hot chocolate. I've not been able to find a recipe that uses the potato flour which I prefer. So this seemed like the best weekend to try for ourselves. After a little tinkering we finally got a good mix so I want to share it. You certainly won't regret it.

Cioccolata Calda - Italian Hot Chocolate

1 tablespoon of good cocoa powder
1 tablespoon of sugar
2 teaspoons of potato flour (you can experiment with replacing potato flour with arrowroot or cornflower. Potato flour has a greater thickening quality)
1 cup of milk

This makes enough for two. It is very thick almost like a hot mousse so smaller quantities might be preferred. I'll be honest and say that I have this all for myself.

Put all the ingredients into a saucepan and heat it on the stove. It takes a little while to thicken - a few minutes of good simmering and will also darken as it thickens. Pour into cups and serve with spoons. For those of you with a cappuccino steamer - you can steam the mixture until it thickens using the frother.

Something more decadent? Serve whipped cream on top or, for a real treat, add a dessertspoon of peanut butter or nutella into the chocolate as soon as you have taken it off the stove. Just delicious and makes a simple easy dessert.

You can mix all the dry ingredients together in larger quantities and have it ready to go. It will become a regular request so this will save some time!

If you make variations to this, let me know - I would love to try it myself.

Australia Day

It is Australia Day today, a public holiday with a BBQ, Lamingtons and possibly a game of cricket or two.

I'm off to visit friends for brunch and making pikelets and vanilla cream to take along. A recipe for another day - fat pikelets are delicious.

So whatever your doing even sleeping in.... have a great Australia Day. For those inclined, a recipe for lamingtons. Highly recommended with lots of shredded coconut.


And of course, aussies rock on etsy

Crown of Flight by Marinkel

I found myself sidetracked again while searching through etsy and not surprisingly find myself viewing Marinkel's photography again. Is the skirt familiar? Well it is the same used in the cover of my Market Skirt pattern, photographed by Marinkel herself.

She also took the photography for Far and Away Tunic (also named the pattern!) and the Action Pants. I couldn't have been more proud to commission such a talented lady to do the covers of my sewing patterns and can't wait to post a few more creations over to Paris for her to use.


I am material shopping for the next design which has to be in her favourite colour - forest green. A muse perhaps? Well she certainly inspires with such lush photography. I also found her 2010 calendar, something I will have to buy with a print for every month of the year. I will end up with a wall of dedicated Marinkel prints.

Poulet roti aux champagne et au tarragon

by Gayla J.
© All rights reserved

As I haven't been able to sew for the last few months, I've found that I've been spending more time in the kitchen. I received a wonderful xmas present from a friend - Stephane Reynaud's new book Rotis. I previously posted about his first book Ripailles. Both of these books are my favourites and I plan to try the roast caramel veal this weekend.

I adapted one of his recipes for Poulet, tout simplement (Chicken, plain and simple) and hope that it does him justice, not sure if I did a good translation of the name into French.

Roast Chicken with Champagne and Tarragon.

The recipe came about because of a stash of tarragon and leftover champagne from the festive period.

Using a paper towel clean and dry the inside of the chicken and stuff this inside with 1/2 a bunch of tarragon. Rub the skin with salt and olive oil. I like to remove the neck but this is entirely your preference. Tuck the wings in underneath.

Arrange the chicken in a roasting dish (breast side up) and surround with 4 cloves of garlic, 4 onions and 6 potatoes cut into wedges. Add more or less depending on how many are eating but find this is just enough with a little left over for seconds. These wedges will not crust up so a nice floury potato variety is perfect. Potato wedges are a regular thing at our household and will show you a fantastic way to cook them below.

Pour 200ml or so of champagne (can be flat or course) into the roasting dish. Add 50gms (two generous tablespoons) of butter on top of the chicken.

Roast for around 60min or until juices run clear. If not put it in for another 1/2 hr.

You will end up with a gorgeous and aromatic chicken surrounded by a delicious champagne potato/sauce on the bottom. I actually added a bit of sour cream to the sauce before serving but think it would be just as nice on its own.

As to the world's best potato wedges - OK I'm sure there are much better versions.

Cut your potatoes into wedge strips usually 1.5 potatoes per person is just the right amount. I like to use a potato with a long shape. I get 6 wedges per potato regardless of size - cut in half and then with the knife on a slight angle cut each half into thirds.

I put these into a microwavable container with a little water on the bottom. Depending on how many you have, I cook these (lid on) for 5 mins or until they turn a little soft. You can easily do this on the stove either boiling them for 5mins or steaming them (which would be quicker).

I drain these with a good shake and treat them to a generous coating of olive oil and salt. If you have some spare rosemary or other strong herb by all means add it here.

Place in a moderate to hot oven (180 degrees, 350 Far or Gas Mark 4) for around 15 mins.

I always try and make dinner stretch across two days (cook a quiche or roast one night and serve the remainder again with the wedges and salad the following night). Perfect for those working full time.

Winner of the Xmas Giveaway

this year's tree
Originally uploaded by ATLITW

Well I know that I said I would giveaway three but I just kept the generator going just a little bit longer and will giveaway 6 instead. The winner of the pants are:

Yoles because she said pretty please for a large
HotFudge and I LOVE her boys clothing - wins a large
Lea wins a medium as she eats chocolate for breakfast (which I've been known to do) - but I'll send a large just in case.
Sophia the mural queen with two emails wins a medium
Sandrine because she is adorable - a small
Amanda I'm sure you are adorable too - wins a small

Wow that is a lot to giveaway, so quickly in the post for xmas and big congratulations to the winners!