So, with the whole eco bag trend nowadays we all end up walking around carrying these hideous shopping totes filled with groceries and I just decided this was for the birds. So I started making myself cute patchwork and fabric tote bags. They are fabulous for everything from books to produce. So many people admired them that I have just started making them to sell on trademe and I thought I would share a few photos of the ones I have made this week 🙂
Last night I made beetroot risotto for dinner! I was a little apprehensive as the beetroot flavour can be quite intense but do you know, this was really nice! And the colour is just amazing!
I found the recipe on pinterest and modified it to suit our palates and thought I would share it with you all.
2 T olive oil
1 onion chopped
1 clove garlic chopped fine
150g arborio rice
100ml sparkling red grape juice
600ml vegetable stock
250g beetroot, cooked, peeled, and grated
2 T butter
1 small bunch of fresh dill
Heat the olive oil in a pan. Add the onion and garlic and cook till tender. Stir in the rice. Add the grape juice and simmer until the juice has been absorbed. Add the stock a ladle at a time and allow the rice to soak up the stock before you add more.
Add the beetroot, dill and butter and allow to cook for a few more minutes and then serve.
This soup is extremely popular in my house and is enjoyed often! It’s very simply but just delicious! And it goes great with the potato bread recipe I shared a few days ago!
250g sweet potato
1 T butter
4 Chicken stock cubes (I use the Massel Vegetarian version)
optional extra seasoning of salt and ground mixed spice.
1 can of coconut cream (I use Solo’s)
Place veges, butter, stock cubes and 300ml water in a saucepan and boil until veges are tender. Puree the soup, add the coconut cream and blend until smooth.
Leilabella is now on facebook!!
Go here https://www.facebook.com/www.leilabella.felt.co.nz To like my facebook page and see what is happening with leilabella!
So, this bread is totally like the most amazing bread you will ever eat! Serious!!
I made this last week without very high hopes because, well, frankly, in our house making bread in winter just doesn’t work as it is a little chilly and the yeast just doesn’t want to do it’s thing. However…this bread turned out absolutely perfectly and was eaten to the last crumb!
It might not look very spectacular but just wait until you cut into it and taste it!
1 Cup warm mashed potatoes
1 3/4 Cup warm potato water
1 T salt
1/4 C melted butter
1 C wholemeal flour
2 C white flour
4 1/2 t yeast (active dried)
Mix well. Add about 2 C additional white flour. Knead. (I kneaded this with my mixer for about 10 minutes). Place in an oiled bowl. Let rise until doubled in size. (About 1 hour. I wraps my covered bowl in a blanket to help it build up some heat) Divide into 2 balls. Place in bread tins and rise again.
I baked this at 180C for until they were golden.