I may have counted my weeks wrong this year, so I am one week ahead with my pictures. Bonus pictures will be posted next Sunday…and then I have to think about whether to do it again next year. It’s a lovely record of my boys, particularly in the year that we moved…
Luke: Cool dude, new sunnies and a watch for Xmas! (Canon EOS 550D, f/4.5, 1/30 sec, ISO-3200).
Max: such excitement! (Canon EOS 550D, f/4, 1/50 sec, ISO-200).
Wishing everyone a Merry Christmas, we’ve already opened our presents like the half-German family we are. The boys are in bed and I thought I’d share a little project with you that I did for the Greenwich Steiner School Winter Fair. I made six of them and they were all sold within the first hour!
I used a lovely DROPS Design Extra pattern that was released especially for Christmas.
I knitted them in the round, like a sock, and then added a polysterene ball in the middle once I’d decreased again and had a big enough hole left to insert them.
I then crochet the string with the leftover yarn I had from knitting and sewed up at the top and the bottom quite a few times to really tighten up the cables into the beautiful looking star that you can see.
The yarn I used was leftovers of DROPS Muskat in various colours.
I am really pleased that these sold so quickly at the Winter Fair and I wish I’d had the time to make some more.
Here you can see them all together, don’t they look great? I should make some for our tree in the future!
Pattern:Let it Snow baubles by DROPS Design. Yarn: DROPS Muskat in white, bordeaux, red, light olive, light mint and apple green. Needle size: 3.5mm Knitting time: 25th-30th November 2015.
3 egg whites
250g icing sugar
1 packet of vanilla sugar (check German or Turkish shops, or Lidl)
1 tsp of cinnamon
1 pinch of cardamom
350g-400g ground almonds
Icing sugar for rolling out
Whisk egg whites until stiff. Sift in icing sugar slowly, whisking in between. This creates a meringue consistency. Put aside 3 table spoons of this mixture. Add the vanilla sugar, cinnamon, cardamom and enough of the ground almonds so that the dough isn’t too sticky.
Roll into a ball and leave in the fridge for 2 hours.
Preheat the oven to 130C/100C Fan/Gas 1.
Roll out the dough using the icing sugar to ensure it doesn’t stick to the rolling pin or surface. Use star shape cookie cutters to cut out stars, dunk in icing sugar to make sure the dough doesn’t stick. Put on baking paper lined baking trays. Use a brush to put the meringue mixture on the stars (make sure you use it sparingly and have enough for all stars).
Bake for 15 minutes. Then turn the temperature down to 100C/80C Fan, Gas 1, and bake for a further 15 minutes – the dough should keep its light colour.