All good things ...

... come to those who wait! I finally received some copies of the Moda Bake Shop book, Fresh Fabric Treats. And I can at last reveal my contribution, a jewellery wallet.

Like all Bake Shop projects, the challenge was to create something new and unique with one of the Moda precuts. For me, that precut was a honey bun of a muted, olde worlde line called 'Luna Notte' by 3 Sisters. 

The fabrics seemed to me to be calling out for a soft brown grey linen and some pearl button detail.

The wallet unfolds and is able to be hung from a fabric covered hook. My thought was that it would be handy to use while travelling.

There are lots of components on the inside to accommodate your jewellery. From the top, there is a band for holding hair clips and pins or brooches. The tiny rolls untie in the middle for storing all your diamond rings(!). Below that is a zippered compartment, constructed with clear vinyl.

The pink ties are for holding bangles securely. A felt flap, punched with tiny holes is for your earrings.

And at the bottom of the wallet are a series of loops to hold necklaces. The pink elasticised band is for holding pendants securely, and to prevent your necklaces from tangling.

I feel so honoured to have been asked to contribute to this book. The publishers, Stash Books, have done a beautiful job in bringing together a diverse mix of inspiring projects. 

I have three spare copies of 'Fresh Fabric Treats'. As much as I would love to give them away, they are, in part, payment for my contribution to the book. I am selling these copies for AU$21 each. Please email me if you would like to purchase a copy, and I will let you know how much postage will be to your destination.  

My sincere thanks to my lovely friends, online and otherwise, who have encouraged me to pursue my interest in design. I am indebted to you all. Without you, I'd not have had the courage to design anything! Bloom x

Home baked

I love to cook. I especially love it when I have time to try something new and adventurous. I am loving Masterchef! And this series, I have a special interest as I know Kate - she is lovely and taught me to make handmade pasta! 

Often the reality of life sees me churning out the same old 'tried and tested' recipes, because they are the quicker and simpler option. One of these standby favourites is raspberry and coconut muffins. I try to keep something homemade in the kids' lunchboxes as much as possible, and these are always popular.

raspberry and coconut muffins

3/4 cup brown sugar

1 egg

1 cup milk

1/2 cup vegetable oil

1.5 cups self raising flour

1/2 cup plain flour

1 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

3/4 cup frozen raspberries

1/4 cup dessicated coconut

In a large bowl, whisk together the brown sugar and the egg. Add milk and vegetable oil and whisk. Add the dry ingredients, and mix until just combined. Fold the raspberries through the mixture gently. Spoon the mixture into a 12-hole muffin tin, lined with paper pans. Sprinkle the top of the uncooked muffins with caster sugar and a little extra cinnamon. Bake at 180 degrees Celsius for 20-25 minutes.

And talking of baking, the Moda Bakeshop book, Fresh Fabric Treats is due for release any day now. Unfortunately, I don't have any 'inside' information for you, and there are still no sneak peeks of my contribution. But here is a little 'Google Preview' to whet your appetite! Bloom x

Moda Bake Shop Progressive Dinner

Welcome to my place, and the next stop on the Moda Bake Shop Progressive dinner! Awww, you've brought me flowers ... AND champagne! Wow, you know where your bread is buttered!

I have donned my favourite little black silk dress and my favourite perfume, which apparently makes me feel lighthearted and radiant - perfect! I have ditched the stilettos - it is my place after all!

The children have been excitedly waiting all day for your arrival - they love company!

 

The obvious advantage of having you at my place for dinner is that I get to concoct my perfect dinner party!

Where's my Sweetness? Excuse me Sweetness, could you fix some music. Had better make the music homegrown tonight: some Powderfinger, The Whitlams, The Waifs, a bit of Silverchair, Washington and definitely some Thirsty Merc … let’s get this party started!



First things first – I have to tell you why exactly we are gathered here. You may know that I have several free patterns posted at Moda Bake Shop. Well, in 2010 I had the exciting privilege to be one of several Bake Shop chefs invited to contribute to the very first Moda Bakeshop book. And now the book’s release is just around the corner!

Called ‘Fresh Fabric Treats’ it promises to be a wonderful collection of projects to make from Moda’s precut fabrics. The book is due for release in May 2011.

In lieu of the contributors being able to get together for a celebration bash, Lissa Alexander of Moda, in true inclusive Bake Shop style, has organised a virtual progressive dinner for absolutely everyone – AND THAT’S HOW YOU’RE HERE!

I am hoping that AmandaJean at Crazy Mom Quilts has tempted your taste buds already. Since you are now in Australia, and visiting mid-summer, I thought we would start with some antipasto, followed by some great summer salads, and …

rolled chicken with bacon and camembert

1 tablespoon olive oil

1 onion, finely chopped

1 ½ cups fresh white breadcrumbs

100g camembert, chopped

1/3 cup fresh herbs (chives or tarragon or sage or your favourite), roughly chopped

salt and freshly ground black pepper

6 rashers bacon, rind removed

4 large chicken breast fillets

Preheat oven to 180 degrees Celsius. Line a baking dish with baking paper. Heat the oil in a pan, add the onion and cook until soft. Transfer to a bowl to cool. Add the breadcrumbs, camembert and herbs. Stir until well combined. Season with salt and pepper,

Lay out a large sheet of baking paper on a flat surface. Arrange bacon rashers in a slightly overlapping pattern to form a rectangle on the baking paper. Arrange the chicken fillets, 2 inches in from the edge of the bacon. Spoon the breadcrumb mixture onto the chicken. Using the baking paper to help you and starting from a short edge, roll the bacon, enclosing the chicken and filling to form a roll. Transfer roll to prepared baking tray. Bake for 1 to 1 ¼ hours or until cooked through. Equally delicious served hot or cold.

While that’s in the oven, we can chat. The devastating Queensland floods will surely dominate conversation initially. We can talk religion, or even politics if you like? Or perhaps talk of today’s results in the Australian Open Tennis …

or the demise of Australian Cricket?

Simply insert witty, but intelligent and meaningful banter here!

But I am guessing at some point we will most likely get around to talking fabric, huh? And being a Moda party, the pros and cons of various precuts will be debated (surely!) … my favourite precut? … tough to choose, but at the moment I am favouring the 10” x 10” layer cakes. I feel they are the most versatile cuts. They can do everything a charm pack can do, but four times over. I can still cut them into 2.5” strips like a jelly roll if I want. And they are big enough to cut for most quilt blocks you can think of.

But quite frankly, I’m not fussy - I think all Moda’s precuts are brilliant. They are just a wonderful, cost efficient way to get a delicious taste of a full range of fabrics.

In keeping with a Bake Shop theme, I like to keep my precuts stashed on a cupcake stand, and in an old enamel cake tin that belonged to my Grandma.

Moda has generously offered up prizes at each of the progressive dinner host blogs. Leave a comment on this post for the chance to win a copy of ‘Fresh Fabric Treats’, hot off the press, and a Moda layer cake, fresh from the oven! I would be very excited to hear where in the world you are visiting from, and what you would love to talk about over dinner.

The winner will be drawn at the end of our progressive dinner on 26^th January. The prize will be available to the winner in late April or early May when the book is available.

Are you ready for dessert yet? Two of my all time favourite desserts are the quintessentially Australian pavlova and the velvety smooth, presumably French crème brulee. Since pavlova uses egg whites, and brulee uses egg yolks, it seemed only sensible to make both at once, and give you a choice!

Bloom’s two egg formula

Here is how to make 2 crème brulees and 6 mini pavlovas from 2 eggs!

2 eggs, at room temperature

Preheat oven to 135 degrees Celsius (fan-forced). Separate two eggs. Place whites and yolks into separate small mixing bowls.

For pavlovas:

pinch salt

½ cup caster sugar

½ teaspoon vinegar

¼ teaspoon vanilla

Whip egg whites and salt with an electric beater until soft peaks form. While still beating, gradually add sugar. Continue beating until glossy and stiff. Add vinegar and vanilla. Mix well. Line a baking tray with baking paper. Spoon meringue into 6 portions onto baking tray and spread into circles with a spatula.

For brulees:

2 egg yolks

30 g caster sugar

120mL cream        

80mL milk

1 teaspoon vanilla extract

2 teaspoons sugar, extra

Whisk together the yolks and sugar until well combined. Pour the cream and milk into a small saucepan. Add vanilla. Bring to boiling point and remove from heat. Slowly pour onto the egg mixture, whisking constantly. Strain into a jug. Place two ramekins in a baking dish. Pour the mixture into the ramekins, then pour hot water into the baking dish to come about half way up the sides of the brulees.

Bake pavlovas and brulees for 40 minutes, or until the custard of the brulees is just set and pavlovas are firm and crisp on outside. Remove brulees and cool. Turn off oven, open door, and leave pavlovas in oven to cool.

Serve the pavlovas with whipped cream and summer berries.

Before serving the brulees, sprinkle sugar over the top and place under very hot grill for about 1 minute (or use a kitchen blowtorch) until caramelised and golden.

Now, the evening is not complete until I introduce you to your next host: the lovely and lively Vanessa Christenson over at V and Co. I have followed Vanessa’s blog for years now. She has great style, a brilliant eye for decorating, particularly on a budget, and can always be relied upon to create the most original and gorgeous of projects. She also has a brilliant sense of humour and is the most wonderful story teller. Many a belly laugh can be had over at her blog. Please be sure to visit her next and say hello.

And now, for the ultimate dessert?!

Every reader who visits each of the hosts on our Progressive Dinner and leaves a comment will go into the draw to win the ultimate prize from Moda: a copy of ‘Fresh Fabric Treats’ and an amazing fabric bundle consisting of one of each of the different sizes of precuts. Yes, you read correctly! One of each: a fat quarter bundle, a fat eighth bundle, a jelly roll, a layer cake and a charm pack. This bundle retails at well over $200 retail.

The winner will be drawn at the end of our progressive dinner on 26^th January. The prize will be available to the winner in late April or early May when the book is available.

You can find a complete listing of all your most amiable dinner hosts here. Please be sure to show up on their doorstep, and enjoy the feasts and prizes they have to offer! And leave a comment for each host for your chance to win the major prize.

It has been delightful to have your company for dinner! Before you go, I will pour you one last champagne and we'll sit for just a moment and enjoy this from US-born, Australian-raised John Butler. Peace to you and please come again soon. Bloom x

Freshly baked

Have you got your party frocks pressed and ready for our Dinner Party?

 

Just dropping in to let you know that my Moda Bake Shop Progressive Dinner spot for January 20 will be online at 8am Central Time for US visitors, which is actually 1am January 21 for us Aussies! Just as well we are good for a late night party here in Aus! See you then ...

What's cooking?

The lovely team over at Moda Bakeshop are cooking up a storm again. 

Lissa Alexander of Moda, in true Bakeshop style, has organised a virtual progressive dinner, and YOU'RE MOST CORDIALLY INVITED!

Dinner will be served beginning January 19, 2011 and ending January 26, 2011.  Please join us for lots of fun, great food, a very exciting announcement and chances to win fabulous prizes fresh from the oven! Here is the full list of hosts. You are most welcome to knock on my door on January 20. I'd better get cooking!

January 19

Stash Books

Oda May of Moda Bake Shop

January 20

Amanda Jean of Crazy Mom Quilts

Roslyn Mirrington of Bloom

Vanessa Christenson of V and Co

January 21

John Adams of Quilt Dad

Monica Solorio-Snow of The Happy Zombie

January 22

Kimberly Walus of Bitty Bits and Pieces

Melissa Mortenson of The Polkadot Chair

January 23

Natalia Bonner of Piece N Quilt

Vickie Eapen of Spun Sugar Quilts

January 24

Rachel Griffith of P.S. I Quilt

Lissa Alexander of Moda Lissa

January 25

Julie Herman of Jaybird Quilts

Sweetwater

January 26

Angela Yosten 

Jenny Garland

Aster Manor pillow

I have another tutorial up on Moda Bakeshop today. I have made a simple little pillow from 3 Sisters' latest romantic line called 'Aster Manor'.

The pattern uses one of Moda's precut honey buns, but you could use any 1.5" strips of fabric. I have incorporated linen, sweet pearl flower buttons, ivory ric-rac & some piping detail. A stitched band similar to that I embroidered for my journal cover tutorial would also look good.

I have used bows to tie the back closed (otherwise known as 'zipper avoidance')!

I do like the bows though. I think they almost make this pillow reversible!

I hope you enjoy the tutorial. I would love to hear what you think of it, and please send photos if you make a pillow of your own. Best wishes, Bloom x

Moda Bakeshop journal cover tutorial

Just popping in briefly to let you know that my next tutorial for Moda Bakeshop is finished & posted. You can find it here.

I have made two different journal covers, each using Moda honey bun strips. The range I have used is Minick & Simpson's 'Wiscasset'. I can really see these in 'Rouenneries' too, especially with the linen. Of course, they can be constructed with 1.5" strips of any fabrics. You don't have to use a honey bun.

These would make really quick & easy Christmas gifts or teacher presents. Have fun, & send me photos if you make one!

How to make my day!

I have received a very exciting message from Annie at Sew Nutty, a fellow Aussie girl, who has just finished her beautiful version of my 'Simply-a-Bloom' quilt. She has used 'American Primer' by Minick & Simpson for Moda.

I think you'll agree, she has done a fantastic job. Congratulations Annie on surviving my tutorial. It is an enormous relief to me that my instructions made sense! And very special to think someone else liked my pattern enough to make it!!

I have set up a Flickr group, Made with Bloom. Please feel free to add your photos to this group if you happen to make things from my tutorials. I would love to see your creations. There is also a Moda Bakeshop group which is a great place to visit for inspiration.

Mum has returned to the farm, but not before she made some significant progress on her table runner.

The pattern and fabric details are on my previous post. She is up to appliquéing the Dresden plates & it is looking beautiful.

Sweet Menagerie

The second of my tutorials, 'Sweet Menagerie' is now up on Moda Bake Shop. Thank you to each and everyone who sent such encouraging messages about my last quilt. I was so excited!

This quilt is made from Tula Pink's cute new line called 'Hushabye'.

I couldn't resist another pieced backing! And Belinda Betts of Eucalypt Ridge Quilting worked her magic with her beautiful quilting. The quilting design is called Retro Feathers by Anne Bright.

Do let me know if you use my tutorial. I would love to see your interpretation. Enjoy! Bloom x

The names people call me!

My excitement can hardly be contained as I write this post - and I'm not easily excited! Some months ago, the lovely Angela invited me to be a designer (DESIGNER, I SAY!!) for Moda Bake Shop. I know, get out of town! Could it be true? Had she accidently sent the email to the wrong person ...? Well no, the name 'Bloom' and the word 'designer' were used in the very same sentence!

Of course, there are very few people that I actually know in my 'real world' that have any understanding of how exciting this invitation was. Even my family think I'm a bit loony! So I am relying on you all to share the excitement with me, because I KNOW you will 'get it'!

This is my debut project for Moda Bake Shop, my 'Simply-a-Bloom' quilt. You can find the tutorial for this quilt here.

It is a single bed quilt, made from a layer cake of Bonnie & Camille's gorgeous 'Simple Abundance' range by Moda. It is very simple quilt, and to call it a 'design' is generous in the extreme - but I really love how it has turned out. I love the simplicity of it. And of course, it is perfect for using up all those beautiful layer cakes stacking up in the cupboard. I really think this pattern would work with any range of fabrics.

The quilt was quilted beautifully by Belinda Betts of Eucalypt Ridge Quilting, who I am fortunate to have living nearby. The quilting design incorporates blooms & birds and is called Aves b2b by Anne Bright.

In an ever-deepening love affair with pieced backings (Red Pepper Quilts is to blame!) I have pieced the back of this quilt. This meant that only the tiniest scraps of fabric remained from my layer cake.

I feel so honoured to have been asked to post for Moda Bake Shop. It has been great fun to 'dip my toes' in the big world of quilt designing without having to 'jump right in'. I now appreciate the work & time that it takes to write up pattern instructions!

Have fun with my tutorial, & let me know if ever you make up your own 'Simply-a-Bloom' quilt. And please remember to do a little happy dance with me to celebrate! Best wishes, Bloom.