For the week that’s in it…look, see, win…

The Design Indaba Expo opens on Thursday so we have been crazy busy these last few weeks getting ourselves and our products ready for it. If you follow us on instagram, facebook and/or twitter, you may have noticed some sneak peeks of a few exciting new things we have up our sleeve for our stand, but just in case you missed them, here is a little teaser of what you can expect from Handmade By Me over the weekend. You can find us at stand H21, please come and say hi we would love to see you!

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For those of you who have no idea what I am going on about… “The Design Indaba Expo was inaugurated in 2004 and provides a commercial platform for the finest South African designers to leverage goods and services to the local and global markets. It also introduces the most influential international buyers to the finest South African creative products and encourages export.

As the only local platform that welcomes advertising, architecture, craft, décor, film, fashion, graphic design, interior design, jewellery, new media, publishing, product design, and visual media under the same roof, Design Indaba Expo is a celebration of diversity.”

Have a look here for more information regarding the event.

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And because we’re so busy getting ready for the Expo, we are doubling up on today’s post so we can spend next week recovering : ) I thought I might leave you with this insanely large and extremely flattering article on Handmade By Me and me, Sera Holland, in the latest Ideas Magazine. Thanks so much to them for the amazing feature I am so unbelievably flattered and honoured!!

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And last but not least, here is a chance for you to WIN a set of our Feisty Floral Watercolour napkins with Kamers. All you have to do is go to the Kamers facebook page, simply 1) like THEIR post about our napkins & 2) comment what you’re looking forward to most at their autumn shows. Easy as pie! And the even better news is that they have just announced that their Autumn show in May is now going to be at City Hall. We cannot wait!!!

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Find out more:
website: www.handmadebyme.co.za
facebook: www.facebook.com/handmadebymeblog
twitter: @handmadebymeSA
shop: shop.handmadebyme.co.za

Awesome Autumn Minestrone Soup in winter again : )

Some of you may remember this post (awesome autumn minestrone soup (even though it’s winter))…or possibly the fact that when I started my blog, to get more readers onto my site, I used to make soups, all kinds of soups, make them look pretty, shoot them, and then blog about them along with their recipes. I stopped doing this after while, mostly because Handmade by Me started taking off and I had way more exciting things to blog about, but also because I started getting sick of making and eating soups!

This soup below is one of my alltime favourites, and after going through a whole bunch of recipes to help me decide what to make for dinner tonight I remembered this little gem of a meal . I hope you enjoy it as much as I do, its so tasty and hearty and it needs absolutely nothing else with it! I am actually really looking forward to making it again. If you are into soups, I have loads of other delicious and super easy recipes posted in the earlier days of my blog. Here is the post I did over a year and a half ago…

awesome autumn minestrone soup (even though it’s winter)

This soup has a pile of ingredients in it but it is oh so worth every one!!! I got this recipe off jamie oliver’s website and have simplified it quite a lot otherwise you’d be there cooking all day : ) If you want to grow your own beans, and cook them for an extra half an hour, and add some more ingredients to the list, feel free to use his original recipe….or….for anyone with no time on their hands and the desire to create the perfect 1 pot meal here ya go….

The Recipe: Autumn Minestrone Soup
Serves 6

Ingredients:
1 400g tin cannellini beans
sea salt and freshly ground black pepper
olive oil
4 rashers smoked pancetta or bacon, preferably free-range or organic
2 small red onions, peeled and finely chopped
2 carrots, peeled and chopped
2 sticks of celery, trimmed and chopped
½ a head of fennel, chopped (if you can’t find fennel crush 1 tsp of fennel seeds…don’t leave it out!)
3 cloves of garlic, peeled and finely chopped
a small bunch of fresh basil, leaves and stalks separated
2 x 400g tins of good-quality plum tomatoes
a glass of red wine
2 small courgettes, quartered and sliced
200g baby spinach, washed and roughly sliced (including stalks)
565ml chicken, ham or vegetable stock, preferably organic
55g dried pasta (I used spelt pasta which is great if you want something wheat-free)
a block of Parmesan cheese, to serve

Method:
To make your soffrito, heat a good splash of olive oil in a saucepan and add the chopped pancetta or bacon, onions, carrots, celery, fennel, garlic and the finely sliced basil stalks. Sweat very slowly on a low heat, with the lid just ajar, for around 15 to 20 minutes until soft, but not brown. Add the tomatoes, courgettes and red wine and simmer gently for 15 minutes.

Now add the spinach, stock and beans. Put the dried pasta into a polythene bag, squeeze all the air out and tie the end up. Bash gently with a rolling pin to break the pasta into pieces. Snip the end off the bag and empty the contents into the soup. Stir and continue to simmer until the pasta is cooked.

If you think the soup is looking too thick, add a little more stock or some of the reserved cooking water to thin it down a bit. Then taste and season with salt and pepper. Serve sprinkled with the torn-up basil leaves and with some extra virgin olive oil drizzled over the top. Put a block of Parmesan and a grater on the table for everyone to help themselves. Heaven!

awesome autumn minestrone soup (even though it’s winter)

This soup has a pile of ingredients in it but it is oh so worth every one!!! I got this recipe off jamie oliver’s website and have simplified it quite a lot otherwise you’d be there cooking all day : ) If you want to grow your own beans, and cook them for an extra half an hour, and add some more ingredients to the list, feel free to use his original recipe….or….for anyone with no time on their hands and the desire to create the perfect 1 pot meal here ya go….

The Recipe: Autumn Minestrone Soup
Serves 6

Ingredients:
1 400g tin cannellini beans
sea salt and freshly ground black pepper
olive oil
4 rashers smoked pancetta or bacon, preferably free-range or organic
2 small red onions, peeled and finely chopped
2 carrots, peeled and chopped
2 sticks of celery, trimmed and chopped
½ a head of fennel, chopped (if you can’t find fennel crush 1 tsp of fennel seeds…don’t leave it out!)
3 cloves of garlic, peeled and finely chopped
a small bunch of fresh basil, leaves and stalks separated
2 x 400g tins of good-quality plum tomatoes
a glass of red wine
2 small courgettes, quartered and sliced
200g baby spinach, washed and roughly sliced (including stalks)
565ml chicken, ham or vegetable stock, preferably organic
55g dried pasta (I used spelt pasta which is great if you want something wheat-free)
a block of Parmesan cheese, to serve

Method:
To make your soffrito, heat a good splash of olive oil in a saucepan and add the chopped pancetta or bacon, onions, carrots, celery, fennel, garlic and the finely sliced basil stalks. Sweat very slowly on a low heat, with the lid just ajar, for around 15 to 20 minutes until soft, but not brown. Add the tomatoes, courgettes and red wine and simmer gently for 15 minutes.

Now add the spinach, stock and beans. Put the dried pasta into a polythene bag, squeeze all the air out and tie the end up. Bash gently with a rolling pin to break the pasta into pieces. Snip the end off the bag and empty the contents into the soup. Stir and continue to simmer until the pasta is cooked.

If you think the soup is looking too thick, add a little more stock or some of the reserved cooking water to thin it down a bit. Then taste and season with salt and pepper. Serve sprinkled with the torn-up basil leaves and with some extra virgin olive oil drizzled over the top. Put a block of Parmesan and a grater on the table for everyone to help themselves. Heaven!