Birdy num num num num num

This design I sourced is to hit my fabulous Etsy store now….cushions and napkins made to order.

Birdy Num Num

black and white vs colour…what do you prefer?

Slowly but surely my Etsy store is getting there.Please feel free to have a browse. I have “another rainy day” napkins and cushions up there as well as the same in my “origami birdstooth pattern” (see below).

And now I have created some different colour combinations for this pattern for those who prefer something a little more colourful to liven up your home.

Handmade by me.

rain rain go away…

Ever since I moved to Ireland 6 years ago, this is the view I will remember the most.

Considering the fact that it is absolutely pouring outside as I type this, what better a day to launch my new Ireland inspired “Rainy Day” fabric pattern. Made to order, napkins and cushions, it will be up in my store soon later today!

Handmade by me.

Roasted Butternut and Red Pepper Soup with Chilli

If you have lost the love for good ol’ butternut soup, this should help kickstart that love right back into action. A bit of ginger and chilli, as well as the red peppers give this soup the extra dimension you might be looking for. Anyways its super easy and quick and tastes delicious!!! Don’t be too heavy handed with the chilli though. I know what you’re thinking, and I do love chilli, but SERIOUSLY it can really overpower the other flavours. Again, double and freeze in portions for lunches if you like. I am eating some of my leftovers right now…mmm.

The Recipe: Roasted Butternut and Red Pepper Soup
Serves 4

1 large butternut, peeled and cut into big bite size pieces
1 large onion, chopped
1 clove garlic, crushed
2 red peppers, chopped
1 inch fresh ginger, grated
1 red chilli, chopped
1-1/4 litre vegetable stock
salt and pepper to taste

Place the butternut into a roasting dish with a drizzle of olive oil and some salt and pepper. Roast for about 30 minutes at about 180-200ºc or until the butternut is soft. In the meantime heat a little oil in a large heavy based saucepan and sweat the onions until translucent. Add the garlic and cook for another minute or 2. Add the pepper, ginger, chilli, and half the stock. Bring to a simmer and cook for about 10 minutes. Remove from the heat.

Once the butternut is done, add to the pan and purée using a stick blender until smooth. Add the rest of the stock until your desired consistency. I usually add a drop more. Season. Put the pan back on the heat, bring it to a simmer and cook for a further 5-10 minutes.

’tis the season to be jolly…..

Every year I like to make my own mulled wine mix so I can be armed and ready when I really need some warming up! This year I have decided to package the mixes nicely and give them to people for christmas. The recipe I have is from my friend Colty! She is one of my best and a very talented chef! This is so easy to do, super cheap and so much better than those “mixes” you get in the shops.

See ingredients here:

Making your own orange peel is super easy. Just peel 1 or 2 oranges with a potato peeler and bake in the oven at around 80ºc for around 30 minutes or so untill slightly crisp.

Put all ingredients into a bag, I’ve used some environmentally friendly recycled sandwich bags made out of greaseproof paper. Tie tightly with ribbon and a homemade tag and you’re ready!

handmade by me.

my new etsy shop is up and running : )

Yay I have finally set up my shop on and here’s a sneak peak at my first sellable item!!!! I am hoping to add many more new and exciting things to my shop….so watch this space

handmade by me.

too long to wait….

Waiting for anything at christmas time takes forever!! I have been waiting for 2 new fabrics to arrive for almost 2 months now! I was hoping to whip them up quickly into cushions and napkins and show off my fabulous sewing skills (not), however the impatient side of me doesn’t want to wait to share my new designs, and what with the party season here I fear it might take me till the new year before I get to showcase my handiwork. I have also just been given my first commission to make in time for christmas so everything else will have to wait! I am super excited about this, but will have to wait till the lucky recipient has them in her hands before I can show you what I have done.

Fabric 1: Origami Birdstooth

A new and exciting take on the houndstooth pattern (one of my absolute favourites). This fabric will be made into cushions and sold at my etsy shop. I am hoping to experiment with various colour combinations on this so look out for something that will look fabulous on that couch of yours.

Fabric 2: Merry Christmas Birds

Well I had to do something for christmas!!! I am hoping to make this design I found into napkins for christmas day : ) And well its too cute not to use again so I’m going to make it into christmas cards too.

Spanish Chorizo and Chickpea Soup

Lets face is: chorizo with good with anything! This soup especially. Its delicious, its effortless, and its “relatively healthy”. My mum sent me this recipe and I have made it many times. Although I’m not sure who’s recipe this is, anyone can make it. I usually double the recipe and freeze portions to defrost later for work lunches. It is quite a substantial sized soup anyways so make sure you have a large pot if you plan to double up.

The Recipe: Spanish Chorizo and Chickpea Soup
Serves 4-6

1 tablespoon olive oil
125g chorizo diced
1 onion, peeled and finely chopped
2 celery stalks, finely chopped
2 cloves garlic, peeled and crushed
1 x 400g tin of chickpeas, undrained
2 x 400g tins of chopped tomatoes (or 8 fresh ripe tomatoes, peeled and chopped)
1 litre chicken stock
salt and freshly ground black pepper
250g spinach, destalked and finely chopped or baby spinach leaves left whole (I prefer the baby spinach)

Place olive oil in a large saucepan, heat, and add chorizo. Cook for 1-2 minutes until the chorizo releases its oils. Then add the chopped onion, celery, and garlic. Cook gently with the lid on for about 10 minutes until the onion is completely cooked. Then remove the lid and turn up the heat, cook for a minute to brown the onion.

Add the chickpeas with their liquid, chopped tomatoes and stock. Season with salt and pepper and bring to the boil. Simmer for 20 minutes until the tomatoes are soft and the chickpeas have absorbed all the flavours. While the mixture is still simmering, add the spinach and cook for 1 minute, until the spinach has wilted.

Serve in big warm bowls. This soup reheats well and the flavours improve.