Today I bring you another stash busting project with vintage linens, in this case, a blue and white table cloth that I picked form a charity shop a few years back. Yes, that’s right… it’s been sitting on my stash for years!!
I wouldn’t normally pick linens from a charity shop because usually they tend to be quite worn out and have a funny smell, but this old tablecloth was tip-top and it seemed like it had been used sparingly.
This project is as simple as it gets and you can even do it without a sewing machine, so it is going to be like the shortest tutorial ever.
You will need:
Vintage (or not) tablecloth
Sewing machine (optional)
How to make the napkins:
Decide what size you want your napkin to be. In this case, since the tablecloth has a check pattern, I’ve cut my napkins following the grid on the fabric. As a guidance, meal napkins then to be about 22″ square and dessert napkins about 12″ square but my suggestion is to be creative and make them the size that works better for you, we all know about extra messy children!
Now you just need to hem the edges and you are done!
I love this napkins because they are extra strong and they wash great. They also have a great rustic/country-kitchen feel to them and since you are making them from a tablecloth, odds are that you’ve got plenty more fabric to make many more. I think they make a lovely pressie!
Here you can appreciate the pattern of the cloth
That’s all for today folks! Hope you enjoyed my stash busting project #4. I have to say I am still not noticing a major decrease of my fabric stash but hopefully by May-June time I will be able to see the bottom of my drawers!
After three months of total baby dedication, I finally found 20 minutes to prepare a cake for my birthday/Christmas crafternoon, yay! And… if I managed to bake it whilst taking care of a baby, it means that is is mega easy and pretty impossible for it to go wrong. So… here we go with the recipe:
You will need:
100gr. of butter, softened
140gr. of muscovado sugar
2 eggs, lightly beaten
100gr. of walnuts, chopped
2 ripe bananas, mashed
2 tbsp milk
225gr self-raising flour
How to bake it:
Preheat the oven to 180/Gas 4/fan 160. Butter and line a 1kg loaf tin. Cream the butter and sugar, then add the eggs. Set aside 25gr. of walnuts, then fold the rest into the creamed mixture with the bananas and milk. Fold in the flour. Spoon into the tin and sprinkle over the reserved walnuts.
Bake for 55-60 minutes until risen. Stand for 10 minutes, then turn out, remove the lining paper and cool.
Enjoy with friends and a cup of tea (or champagne!)
That’s it! As you can see, it is super easy and it was very successful amongst my friends and family so I will be making it again soon. The recipe says it serves 12, but it just depends how much you and your guests like cake 🙂
I got the recipe from my baking go-to book, the 101 Cakes and Bakes, by the BBC Good Food books. All the recipes in that book are amazing and fool-proof.
It’s been about a thousand million years since I posted anything on my blog, but since I’ve recently been feeling more determined and efficient I am going to give it another go.
I’m preparing an entry on why I’m (re)starting this venture, but for the time being, and as an amuse bouche, I’d like to share with you my last tried and tested recipe: strawberry jam. As many things in life, it is easier than it seems.
You will need:
1kg of strawberries
500gr of white sugar
Juice of 1/2 lemon
How to make the jam:
Wash the strawberries, cut the stalks off and chop them.
Put the strawberries in a pan and add the sugar and the lemon juice.
Cook it on a low heat until the strawberries have melted (approx. 1 h)
Personally, I like finding bits of strawberry in my jam, but if you are not a fan, you can blend and make it smoother.
How do you when the jam is ready? Put a bit of the mix on a plate and leave to cool down. Once cooled, move the plate and if the jam is stuck or moves very slowly, then your jam is ready. If it is too runny, leave it to cook a bit longer.
If you intend to store it for the months to come, make sure you sterilise your pots. In order to do so, you just need to boil your glass jars (lids included), for 30 minutes. Easy peasy.
Once you’ve filled your jars, make sure you airtight them to ensure your lovely homemade jam keeps fresh and yummy. To do this, just put the lids on an boil the pots (already filled with jam), for 30 minutes. This will create a vacuum effect and you will be able to safely store them in your cupboard.
This recipe only has one issue… that once you try this jam, you just won’t like any other! It is simply that good!
Today I’d like to share with you the recipe of the gorgeous cake I made for my husband’s 30th birthday. I took the original recipe from 101 cakes & bakes, by BBC Good Food, but I modified part of the recipe to make a lighter, more achievable cake, and it is just as yummy and really easy to make.