My fabulous sister sent me these gorgeous fabrics for Christmas, from talented Australian textile designers Hollabee, Pippijoe and Lara Cameron. Mmmm, yummy. They are mostly fat quarters, with a couple of half metres. What shall I do with them?The whole family's gone crazy over my new macro lens, as you can see:
Finally, I have to present you with an up-close food shot. These were a big hit at yesterday's feast, so I thought I'd share the recipe too.
Super Simple Ricotta Chive Mini Tarts2 sheets bought pie pastry
250g ricotta
50g grated tasty or cheddar cheese
2 tablespoons finely snipped chives
2 eggs, lightly beaten
Mini muffin baking tray
1. Preheat oven to 210°C. Cut 2" rounds of pastry and place in lightly greased baking tray holes.
2. Mix together the two cheeses, eggs and chives in a bowl. Spoon some into each case. Bake for 10-15 minutes until pastry and cheese are golden.
Serve hot or cold.
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