Saturday, March 21, 2015

New pillows decorated with vintage doilies

For a long time I was going to make new cushions, decorated with vintage crochet doilies and vintage lace ribbon. Finally I made them and photographed. I do not know why, but  often it passes long time, sometimes a couple of months, between each step: idea-creation of product-photo-putting it on sale. After the last time ecru cushions were sold out immediately, I thought it necessary to make new ones, but still could not find the time. Then, when I was in fabric shop, I saw in the store the green fabric so bright and wonderful, so spring and I could not resist, and bought it too. 

So I present you my latest creations :

two pillows in classic ecru color - grean for Country and Shabby Rustic interior. One with almost white doilies, the other is decorated with ecru ones.

Here's a version with hand dyed in brown chocolate color doily

Well, two bright green cushions, about which I wrote earlier

Friday, March 20, 2015

New season - New colors of doilies

I opened a new season with new color of hand dyed vintage doilies. Usually I need a time to collect doilies for one color bath because for most of the colors it needs about 1 kg of fabric to dye. But about month ago it happened that I bought a whole box of doilies!!! Of course there are not all perfect, some weren't beautiful, others were with holes, but there was a lot nice doilies)) The rest I send to my friend in Russia, she makes Eco boho clothing and home decor using doilies and embroideries. So finally I had a lot of doilies to hand dye many colors I dreamed before and to experiment with colors too))

There are some of new spring colors, and there will be others in the future))

Light pink

 Cerise pink

Tropical green

 Emerald green

 Light blue

All other doilies and colors you can find in my Etsy shop

Sunday, March 15, 2015

Goatling with vegetables - traditional piemontese recipe

At Christmas dinner we prepared a goatling with vegetables. Traditionally in our region people prepare lamb ribs on the grill or in the oven, but, to be honest, never liked the lamb. So when I came across a goatling in a butcher shop, we decided to change the menu.
This isnot complicated recipe, do not be afraid)) you only need a goatling and vegetables

So, you will need:

1kg of goatling (if take more - increase the amount of vegetables) 
100g of butter
celery about 200g
2 carrots
1 large or 2 medium onions 
3-4 cloves of garlic
100 ml - dry white wine
salt and pepper to taste.

If you take more adult goatling leave it few ours in wine with vegetables.
We already had the meat cut into pieces, but if you take one piece, then cut it into medium-sized pieces.

Melt the butter in a frying pan, put the meat and fry on a high heat.

Clean and chop the vegetables in a blender.

Constantly turn the meat until it is became golden.

Put the mix of vegetables into the meat, cook for 2-3 minutes on high heat.

Take the white wine and pour over the meat. 

Simmer on high heat for a few minutes, then add a glass of water and leave to stew on low heat for about an hour, close with the lid. Try the meat - when it's soft, it's ready. You may need a little bit more to cook the meat. See that is not burnt, add water as needed. 10-15 minutes until finish the cooking  put salt and pepper.

Bon Appetite)

Wednesday, March 11, 2015

BIG SALE - 50% OFF for every doily

JUST APRIL 4-5 weekend only!!! I gift you a discount to celebrate the spring - 50% OFF for everything!!! USE COUPON CODE - SPRINGSALE !!! Just enter it at checkout and you will have 50% off for every doily in my Crochet Vintage shop

Thursday, March 5, 2015

Happy march!

In south Italy end of March is the time of blooming peach and almond trees. I like this time when nature began to wake up.

Wednesday, February 11, 2015

Millet and vegetables casserole recipe

A little bit about millet:

Many people think that millet is made from wheat. These beautiful golden seeds are unjustly forgotten "bread" of the East. In Russia, a couple of hundred years ago millet porridge was the main dish on the table. Our ancestors prepared from millet porridge, beer, cakes, brew, add it to soups and desserts.

Millet is one of the least allergenic grains. It is very easily digested, so it is suitable even for people with sensitive digestion. Millets are rich in B vitamins (especially niacin, B6 and folic acid), calcium, iron, potassium, magnesium, and zinc. Millets contain no gluten, so they are suitable for people with celiac disease or other forms of allergies/intolerance of wheat. It also contain the essential amino acids methionine, lecithin, and some vitamin E, it's rich in photochemicals including phytic acid, which is believed to lower cholesterol, and phytate, which is associated with reducing cancer risks.

This is russian recipe for healthy Millet and vegetables casserole 

you will need for tasty millet and vegetables casserole

  • a cup of dried millet
  • zucchini - 1 big or 2 medium
  • onion 
  • medium carrot
  • 2-3 potatoes
  • butter, vegetable oil or olive oil
  • 2-3 eggs

You can add other vegetables if you want. 

Boil millet in lightly salted water. Onions and carrots finely chop and simmer a little in butter. Grate zucchini and simmer too. Boil the potatoes, then put a piece of butter and make puree.

Mix in a bowl - millet, vegetables, eggs and leftovers butter. Tast for salt. I add a spoonful of sour cream. Put in an casserole and brush the top with egg or sour cream. Better put a thin layer in casseroles, so if you get it a lot of porridge, then put in two casseroles. Put in a preheated 200 degree oven and bake for about 30-40 minutes. It depends on the ovens power. I first turn on the heating top-bottom, then grill for last 5 minutes just to get a nice crust.

Serve with sour cream or without it.

Bon Appetite))

Monday, February 2, 2015

Pappardelle with Wild Boar Ragu - (Pappardelle al Ragu Di Cinghiale)

This recipe has many names, but outside of Italy it is mainly called "bolognese". In fact, this is beef stew with tomatoes, meat can be different, except white (chicken etc). I love pasta with ragu of wild boar or deer, but, unfortunately, this meat is difficult to find in our region, you can find it mainly in the north or in mountainous regions of Italy. But I like it so much! So we went to the Metro (METRO Cash & Carry is an international self-service wholesaler. It operates across Europe and in some countries of Asia and Northern Africa) and bought wild boar meat.

In this recipe you can use any wild meat  - boar, roe, deer, venison... Also beef or other red meat - in this case you don-t need to marinate the meat or leave it in marinade only for few hours

You will need for 6 servings

  • 500g - pappardelle pasta 
  • 500g - wild boar meat
  • a piece of celery
  • 1 carrot 
  • one large or 2 medium onions
  • a few cloves of garlic
  • juniper berries
  • sage
  • rosemary
  • thyme
  •  1 clove
  • red wine, about 300ml, do not buy cheap wine. Talk with a shop assistant at the store  and ask an advice.
  • 250-400gr - passata (italian tomatoes sauce)  more for more sauce or less for less quantity of sauce.
  • olive oil
  • salt and pepper

First you need to marinate the meat for at least 12 hours, better more, it refers to any wild meat. Cut the meat into large pieces, heat the wine. So leave the meat to marinate overnight in a non-reactive bowl in red wine with spices, salt and vegetables, cut into pieces (celery, onion, carrot, garlic). Cover the bowl with plastic wrap and leave overnight. Turn meat several times if you can, and the wine should cover almost all the meat.

In the morning transfer the wild boar to paper towels to drain - then or make forcemeat or cut into small pieces.

Take fresh vegetables, all the same as before - do not take out of the marinade, because they have absorbed the taste wild meat. Finely chop them by knife or in blender. Heat the olive oil in a heavy pot. Stew vegetables over medium heat, first the onion and garlic, then add the carrots and celery. Add the meat and stew, stirring constantly, over high heat for a few minutes. Stew until the meat is no longer has the marinade. If your piece of meat was absolutely no fat, you can add a bit of bacon.

Now put passata in the meat, reduce the heat and let stew under the lid for about 2 hours, perhaps even more. Minced meat cook more quickly. Add a little water if required. At the end taste for the salt and put a little if need. Yes you need to put salt only on this stage. Little, if needed. The passata will shrink and if you put the salt before you risk to have your stew very salty at the end.The meat is ready when it has become tender and easy to chew, you can crush with a fork. Bolognese is ready, it can be frozen for later)) By the way, if desired, you can add a bit of red pepper.

When the meat is ready, put the water for the pasta. Cook pasta as written on the package, or better yet, "al dente", as the Italians say, - slightly undercooked. Mix in a stew with pasta in pot, cover it and leave for 1 minute. By the way, very tasty with whole-wheat pasta!

Do not eat nothing before this pasta - maybe something very light, slightly set off the taste of pasta and wine.

Well, time to eat)) By the way,  warm up the plate! otherwice the meat is quickly cooled.

You can sprinkle with Parmesan cheese, but I like without it)


©2009 Katrinshine | by TNB