Tuesday, December 16, 2014

Dala Horse free cross stitch pattern

The Dala Horse or Dalecarlian horse is a popular Swedish handicraft and souvenir. The name comes from its home province, Dalarna, in central Sweden. In the old days the Dala Horse was mostly used as a toy for children. In modern times it has become a symbol of Dalarna, as well as Sweden in general. Also now the horse has become the sign of good luck and these carvings are often given as gifts for hosts, family and friends. The authentic Dala Horse is carved from wood, but the symbol is now famous and replicated is a variety of mediums.

Mariya, the owner of LaMariaCha shop is a Scandinavian folk art lover I just couldn’t resist and had to create this Christmas ornament pattern. 

 You can use any color, not necessarily to use those in the picture. They can be embroidered on plastic canvas using woolen thread, then use this pattern for Christmas decorations or just put it in a hoop. These simple stylish embroideries can be a wonderful Christmas present for your family and friends or you can simply decorate your home.

If you use linen canvas, it’s better to begin from the middle. If you use plastic one, then began from any angle.

Monday, December 15, 2014

Free printable Christmas gift tags

It's december now and Christmas is already here. Everybody is thinking about gifts for friends, parents, family. Or mayby you already bought it, like me and made a beautiful package after searching in Pinterest wrapping boards)) 
Just the last touch - print small gift tags with letter and attach to the gift bags, so everybody can known its gift: "N" for Nando, "K" for Katrin, "F" for Francesco etc. You can put also whole name of the person because of course can be persons with the names began from the same letter. In this case you can hang "NANDO" on the thread and Nando will recognize his gift immediately.
You can use these letters also in your scrapbooking project.

You can print it easily on home printer. Make right click and save the image. You can download it here in good quality: 300dpi and 8.5x11" paper size with 1" circles.
Use common 1" circle puncher and cut out letters you need. You can create in photo redactor a sheet with personalizzed letter (in case you need to letters H for exemple). Hand the tag on the nice Christmas ribbon or simple red or green ribbon.

Please, be aware that the digital collage sheet is not to be sold as digital or printed collage sheet.

Tuesday, December 9, 2014

Italian traditional recipe for Immacolata - Baccala with potatoes in the oven

Yesterday in Italy was a great holiday, of course, religious, and even a public holiday. It is called Immacolata - Day of the Immaculate Conception of the Virgin Mary. 

Usually at Immacolata or after it Italians decorate the Christmas tree and the house for the holiday. After that day, many people begin the search for gifts. By the way, I have gifts ordered online)) I for me and my husband Santa Claus will bring shoes Vibram Fivefingers for barefoot running))

So what is Baccala? - A salt codfish. Initially, it was a food for the poor people. It has to be soaked, changing the water several times, at least for 24-36 hours, or even more. Then, it can be cooked. In stores you can usually buy already soaked Baccala. In our region, it traditionally prepared for Immacolata, which was yesterday) that's why I'm writing you about this recipe.

So, you'll need

  • soaked baccala, about 500g - not soaked 200gr 
  • potatoes, 1-1.5 kg, whichever you prefer - more potatoes or not)
  • 2-3 onions
  • tomatoes, better cherry, about 0.5 kg
  • garlic, 1-2 cloves 
  • cheese to sprinkle on top
  • parsley
  • 100 ml of white wine
  • olive oil, salt, pepper

Soak baccala, changing water several times. Peel potatoes, onions, garlic.

Onions and potatoes cut into half rings.

Mix the potatoes with sliced tomatoes, add olive oil, a bit of salt (very few), pepper and water, all mix well - leave it now.

Fry the onions until golden brown on low heat in olive oil. At the end add finely chopped garlic

Then add the sliced baccala (check it for bones). Fry for 2-3 minutes  on maximum fire. Then again, remove the fire to minimum, pour the wine and stew for another 2-3 minutes.

Take the dish for the oven, brush the bottom of the oil. Put a layer of baccala with onions, then add the potatoes on top. Pour the liquid from the potatoes. If it does not reach the level of potatoes, then add the water. Sprinkle with chopped parsley and cheese.

Do not add the salt !!! Only the minimum amount of salt that we put in potatoes - baccla is salty itself and gives its salt to the dish.

Bake in preheated to 220° С oven until potatoes are cooked . I usually put in the bottom to heat up/down and then move higher and turn on the grill for a nice crust.

Bon Appetite))

Monday, December 1, 2014

Happy December

Today I decided to open new tradition of my blog - Say you happy month with a nice photo)) 
Happy December!!
All my photos you can find on stocks:
fotolia   shutterstock   istock   depositphotos   dreamstime   bigstock

Monday, November 17, 2014

Spicy pumpkin soup-puree

Since my childhood I did not like pumpkin and no tricks of mom could not get me to eat something with it. Passing the time, tastes change and at first I began to prepare risotto with pumpkin and then tried other recipes. Today I will introduce you my version of the recipe soup, mashed pumpkin. This soup is spicy and a little unusual, I hope you like it)

You will need:

  • pumpkin, about a pound
  • one or two potatoes
  • onion
  • red lentils (a little bit - optional)
  • cream
  • oil
  • turmeric and chili powder
  • salt

Cut or chop finely in a blender the onion and fry it until golden brown

Pumpkin and potatoes clean and cut into small or medium pieces, put to boil in salted water.

If you add red lentils, then put it when the pumpkin is already semi-cooked, because this lentils cooked quickly. When all is cooked, drain almost all the broth (broth can leaved for something else), add the onion and chop in a blender.

Add a bit of cream, a spoonful of turmeric and a pinch (or more, as you like) red pepper powder. Mix everything well.

I like to sprinkle flax seeds or sesame seeds and pour a spoon of good olive oil.

Sunday, November 16, 2014

Fall collection of Fabric Jewelry

I'm happy to present you new photos of my fall collection of fabric jewelry. Whole fall collection you can find in my Etsy shop

Fall... It’s the time when nature explodes with colors: orange, brown, olive green...

These amazing photos were created by photographer from Saint-Petersburg Ulianna Tennant, model: Nadya Papazova, Make-up: Tatiana Sidorova

Thursday, November 6, 2014

Italian recipe - how to cook roveja peas (well, the other legumes too)

Before I'd like to tell you what is roveja (or robiglio). I bought it by accident in the Organic shop.

Roveja peas - an Italian variety of pea Pisum sativum, now almost forgotten, displaced  by modern varieties. But, as I have already remarked, there is a tendency to return to the roots, to the indigenous local varieties of vegetables and fruits, so things like roveja, black chickpeas, etc. can now be found on store shelves, and at the sellers in the market.

Roveja came to Italy from Central Asia, where was cultivated since Neolithic times. Roveja grown in Italy for many centuries, especially in its middle part - Abruzzo, Marche, Umbria. It is also called "meadow peas" or "shepherd peas." Roveja is low fat and it's rich of fiber, carbohydrates, phosphorus and potassium.

So, the proportions look at yourself as someone like more vegetables. someone less and more water. You will need :

  • roveja peas (or any other bean you like - lentils, beans, chickpeas)
  • kombu seaweed
  • onions
  • garlic
  • carrot
  • green celery
  • tomatoes (fresh or preserved)
  • hot peppers
  • olive oil, salt, pepper
So, first soak the peas with a piece of kombu in water, better for the night -  it shortens their cooking time. By the way, if you cook all the beans with kombu seaweed - it improves the taste and facilitates digestion of legumes. At the end, you can remove it from the pan.

I boil until roveja in a pressure cooker, for about half an hour. Then I open the lid, add prepared vegetables, salt, pepper and cook another 30-45 minutes. You can not prepare in vegetables, but put them all in a pressure cooker.

To prepare vegetables:

Chop the onion and garlic. Fry them until golden brown in olive oil. Then add the chopped carrots and cook for a little bit.

 Next in line is celery (I usually freeze it, then it is always ready) and hot peppers

Now add the tomatoes. If you like you can peel them

When vegetables are ready add them to the roveja, put salt and black pepper, and simmer in pressure cooker for about 30-40 min.

Bon Appetit)

©2009 Katrinshine | by TNB