Amazing, easy Cheesy Garlicky bread

Going around Facebook at the moment is a post on cheesy garlic bread. How simple I thought. But then I needed to NZ -a-fy the recipe. As the cheese they recommended is expensive and the whole thing was not quite to my taste.

Cheesy garlicky bread.
1 big vienna style loaf - cut it into thick 2inch (5cm) slices but on an angle not straight. Turn the loaf and cut it into 2inch thick slices the opposite way - DO NOT cut through the bottom crust.
Grate 1 cup of standard cheddar cheese and open the cuts and sprinkle the cheese in.
melt 1/2 cup butter and grate in 4-5 garlic cloves then drizzle this all over the bread, some into the gaps and some on top.

Put into the oven in a dish covered in tin foil on 180oC for 15 mins. Take the foil off the top and bake another 10-15 mins.

Eat while hot!!! - yummy

I made it on Saturday night and it was wolfed down before dinner.

What to do to finish it off?

When I was on my quilting retreat in August I made the centre star. When I came home I squared the corners up and then it sat in a funk. How to finish it, what to do? I am trying to finish things at the moment, but what with work and being hit by a vicious cold I have done nothing for the last few weeks. 

I decided just to get on with it, not be precious about it and so I put the grey border on. I have three more little strip borders (some of that black with white dot) to put on and then I am going to try quilting it as a spiral. I see lots of people out in blog world doing that. So whether I like it or not at the end I am not sure but at least I will have a plan!!

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The quilts have made it to Africa

Yay - finally all the quilts that I parceled up have gotten to the orphanage just outside El Dorat in Kenya. The older girls have started choosing their quilts and they have named them "forever quilts" as this is the first thing they have to keep forever, even when they leave to study or get married.

Getting them to Kenya was expensive and rather stressful as the Kenyan border kept them in holding for two weeks and we were very concerned about the spiraling cost. 

When shipping them I almost gave up as but thanks to everyone who prayed and helped. Now the look on these faces makes my heart sing. 

New pouch pattern - tested and featured

Yes, I can finally tell you all about it. I was a pattern tester for Svetlana over at s.o.t.a.k. I love her blog and style so when she asked for testers I put my hand up.

It is a very easy to make pattern. I loved how well the zips went in and how finished they were.

I spent ages trying to centre my material but still did not get it totally right.

When open it looks like this. Each pocket is seperate though.

Linking to these places and crazy mum quilts

White wisteria

Gracing our covered verandah. Growing strong, flowering well. I just love it. Looks like summer snow.

Refashion - linen top for me

I have been stashing this long sleeved 100% linen shirt for ages intending to make a summer top. I had wanted a wee capped sleeve but the armholes on these shirts are huge. When sewing under the arms it was still too big for a sleeve and I even had to put a little facing in to make it decent.

The linen shirt I started with

So I took the main collar off as it was really large and on a summer day when the back of my neck is sunburnt I like my collar to stand up. Using some cute patchwork material I made a much smaller version.

The side view - with a high low bottom

Fixed the arm holes and took the arms off altogether. One arm ended up being the binding for the armholes. I was going to use my quilting material but could not bring myself to cut through my metre of fabric to make a bias strip!! So I did a square cut and put it around the bottom, after I had changed the shirt tails to a high / low look. A bit of a cheat really.

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Perfect iced coffee

Put ice in the glass you want to use. Make a double espresso shot. Add 1 teaspoon of sugar.

Put the espresso over the ice and immediately start pouring in trim milk to suit (my bottle is quarter pint or 150ml). 

All ready to go. I love this in the summer on the deck. I am not fond of the iced coffees with all the cream and icecream and this just keeps it simple.

Linking to these places.

First outdoor swim of the summer

We went camping for the long weekend and the weather one day was amazing. We all jumped in the river for the first swim of the summer.  

It surprised us as it was not the biting cold we were expecting. Gorgeous

We also went on a walk and to a beach I had never been too. Fossil beach.

I was a bit worried standing at the top of the cliff that I would not get back up but I did OK. It helped that the day was cool. 

Climbing up the cliffs to find the fossils. Fossilised shells, crabs etc. Amazing. I was not prepared to go up the cliff so pottered on the beach.

A bit of doggy competition

We had Meisha, Aaron's parents dog to stay. It created a bit of doggy competition. Where one went the other had to go!!!

Annabel Langbein - Domino Potatoes

This was my attempt at Annabel's Domino Potatoes. I have never had a flop from her recipes but these did not go brown and crispy at all. Was disappointed. I think because they did not brown up they tasted a bit buttery for me too.

Annabel Langbein - Rhubarb tart

Eli and I have been watching the latest series of Annabel Langbein - Free range through the Seasons.  She had made an amazingly easy pastry case and then just stood up fruit in it. If you wanted this could be sugar free but would be very tart. Just change the fruit.

She served it with Orange scented cream which was a mixture of yogurt and sour cream, but I just made it with normal cream. The pastry held together but had texture and then melted in your mouth.

Annabel Langbein Fruit Tart

Pastry  - into a kitchen whiz put 

1 3/4 cup plain flour

200g chilled diced butter 

whiz until it looks like bread crumb and then add

1/2 cup sour cream.

whiz until it combines. Put it on the bench and bring all the pastry together. Wrap in cling film and put in fridge for at least 20 minutes.

Cut pastry into 8 pieces. Roll each out on floured board and then turn it in all the way around to make an edge. Place your fruit in the middle and sprinkle on 1 tablespoon sugar per tart.

Bake at 180 for 20 minutes (I had to bake it about 30 minutes to get colour and make sure it was cooked)

Orange Cream

Whip 150ml of cream which has the fine zest of 1/2 orange and 3 tablespoons sugar.

Serve

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