Wednesday, 16 January 2019

Alphabet Postcards (5)

C: Collage 










Alphabet Postcards (4)

S: Sketch/Stitch










Alphabet Postcards (3)

I am experiencing some technical issues at the moment and regrettably my skill set does not allow me to resolve them. The previous post was initially longer and included many more images. I will publish the remaining as smaller posts.

E. Etch















Alphabet Postcards (2)

Finally catching up with posts about this swap. I really look forward to both the swap and the creating. We have a bit of a ritual, we get together around 10.30, have coffee and morning tea and then have the big reveal. It is so interesting to see how we each respond to or interpret the theme. 

A: Artist










Friday, 11 January 2019

Chickpea Dumplings in Creamy Coconut Curry and Spinach Sauce (vegan)

Sometime ago I went to a Diwali festival. One of the many dishes served was a chickpea dumpling in a creamy sauce that I think contained yoghurt. Whilst I am not vegetarian or vegan I very much enjoy meat free meals. These dumplings are my attempt to recreate a similar dish but without yoghurt or any animal product. These dumplings are easily made. Use commercial curry paste for convenience. A tomato based sauce is also delicious and suitable for a spicier or hotter paste and a little extra chilli. 




Chickpea Dumplings
1 can chickpeas, drained and rinsed
1 cup chickpea flour ( Besan)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 spring onions, finely chopped
1/2 cup almond milk/soy milk/water
2 tablespoons chia seeds (optional)

Mash chickpeas, use a fork or potato masher.
Mix together with remaining ingredients to form a thick mouldable mixture. 
If too dry add a little more liquid, if too wet add a little more chickpea flour.
Form mixture into small balls.
Gently fry in a little oil until lightly browned.
Drop the Dumplings into the sauce and simmer gently until warmed through.
Serve with rice

Creamy Coconut Curry and Spinach Sauce
1 can coconut cream
2 tablespoons curry paste (Korma)
1 onion finely diced
1-2 cloves of garlic, crushed
1 packet frozen spinach
Salt to taste

Soften onion in a little oil over low heat, add garlic and curry paste and cook until fragrant.
Add coconut cream, spinach and a little water.
Simmer sauce for a few minutes, add salt to taste. 
Add dumplings and continue to cook in simmering sauce until heated through. Stir gently to avoid breaking the dumplings.

Here’s How



Mash the chickpeas.



Combine with remaining ingredients.



Adjust the consistency of the mixture if necessary. You should be able to mould it into ball shapes or dumplings.



Gently fry until golden brown and the dumplings are set



Keep heating and eat as a snack or drop into the sauce, simmering gently until heated through.



Add extra vegetables to the sauce



Or use a tomato based sauce, add some extra beans and vegetables if liked.




Friday, 4 January 2019

A Book in a Tin

These little books were made for a challenge with a Textile Artists group. The idea was to make a book that would fit into a tin or box or a scroll for those who were not inclined to make books. The theme was The Twelve Days of a Stitcher’s Christmas.



Oh Christmas Tree, Oh Christmas Tree, a small concertina book that has pages that have been altered and simple Tree shapes cut from pieces of embroidery.



The tin was altered to match the book pages



The original tin, a gift voucher tin.







I’m Dreaming of a White Christmas. This was the piece that I made first, however, once the book was made it would not fit in the tin due to the thickness of the embroidered trees. The  papier-mâché / cardboard tree worked perfectly as a tin/box to hold the book.



Another small concertina book with altered pages and trees made with off cuts from some of my embroideries or bits of stitching. An advantage of a well stocked scrap bin and a tendency to hoard all manner of  textile bits and pieces.





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