About Me

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Sydney, NSW, Australia
Craft/ food story Developer, Writer & Photographer for Newspapers & Magazines. first Book on Quilts out March 2015 with @Interweave All images and content belong to Siobhan Rogers, if you would like to use my images please email me.

Sunday, May 24, 2015

Travelling


Well Hello !

I am just back from the US - I was at Minneapolis Quilt Market to do some school house speaking and book signings.

I also did a radio interview with Pat Sloan! I'll keep you posted about when that interview is available and post links.

Quilt Market was great - I caught up with lots of great industry people and found some wonderful inspiration with fabrics, art and patterns.

I then took a little side trip to New York (as you do)

Check out my instagram pics for a look at what I was up to.


Whilst I was away 


Sew mama sew
had a tutorial on this quilt and a give away of my book, check it out 







My book seems to be in stock in the US. 

Australia is getting stock any moment now, the Australian distributors are just waiting on the shipment to arrive. 

Fingers crossed the books will come soon as I am booked to do some book signings at the Craft and Quilt fair in Sydney on the 17th June and I cant do a book signing if we don't have books in Australia!

I do still have a few copies available in my online shop


I'm off to catch up on a million emails and prepare for my classes this week at Hobby Sew Top Ryde

Xx Siobhan R









Sunday, May 3, 2015

Cake day








 The Autumn weather makes me bake....

No one is complaining 

My latest cake of the moment is a simple pound cake, I have played around with a few recipes and this is what I have settled on.









Everyone is a little fussy in our house, some like plain and no fruit others like fruit but
only cherry.... you get the picture.

Fusspot central - all my own fault. 

Luckily this is a simple recipe and a smallish cake so making a few doesn't really bother me.

 They keep well in an airtight container and my school morning teas are sorted for the week.
left to right
Rhubarb with lime zest, Blueberry, Cherry - On top is plain




Pound cake

Ingredients for one cake

1.5 cups plain flour
1 teaspoon baking powder
120g butter
1 tablespoon finely grated lemon rind
1 teaspoon vanilla paste
1 cup caster sugar
2 large eggs
125ml milk

*Fruit of your choice

Pre heat oven to 160C fan forced

I like to get all my ingredients measured and in separate bowls ready to go, this helps if I am making 3/4 cakes at a time,

Beat the butter and lemon rind together in a mixer for a few minutes - you want the butter pale and creamy.
Add in the cup of sugar, beating for a few minutes.
Scrape down the sides of the bowl from time to time.
Then add the vanilla paste.
Add in the eggs one at a time and beat until the mix is pale and smooth. 
alternatively add the flour/baking powder and milk - mixing well.

Grease and line a loaf tin

pour the cake batter into the tin. 
*If you are adding fruit to the cake I pour in half of the batter and sprinkle the fruit in and then pour in the rest of the cake batter.


bake for 60 minutes or until a wooden skewer comes out clean.

Allow to cool for 15 or so minutes before turning the cake out.

Let me know how you go

Xx Siobhan 







Sunday, April 26, 2015

Celebratory freebee



HI All

I have a few advanced copies of my book
By The Block
available to buy in my online store (I did have 11, now its down to 6 copies)

I am throwing in a celebratory fat quarter of my text fabric (RRP $12)

Australian stores are expecting delivery early June and the USA seems to have stock coming in now - Let me know if you 
have seen it anywhere !

I have been using the hash tag #bytheblock and #siobhanrogers 

I have a few interviews coming up about the book and great bloggers doing reviews - more on that later. 

I am also in the midst of planning my trip to International Quilt market in Minneapolis 

where I will have a school house, book signing and more interviews and a quick trip to New York before heading home and 
getting back to work.









I have a quilt and pattern in the latest Spotlight Patchwork 4 magazine using the Prima Solids range. I use a nifty little trick to make 4 flying geese in 1




and last but not least I have a quilt in US Mag - Modern Patchwork magazine
so many good projects in this one - I highly recommend it

The computer wont let me upload a pic of the Modern Patchwork Mag quilt.....
No idea why........

Anyway Im off to mother my children etc


Xx Siobhan 




Sunday, April 19, 2015

and then I did all this stuff




Our Autumn school break is just about to end.... Insert sad face.



We drove up to family in Brisbane - where it was a little bit warmer and the ocean temp was a beautiful 25C.



Back home now and to being productive, chasing work and completing work for me, the year is going awfully quickly.

I am also in the midst of booking and planning my trip to Spring International Quilt Market in Minneapolis, where I will be doing a schoolhouse for my book with Interweave and some book signings.

Let me know if there is anything in Minneapolis that I should check out!

also possibly heading to NYC for 3 or so days after market...... not definite yet. Just looking into Logistics and possible trunk show.


My Book is currently available to buy in most book stores and quilt shops - Its only just started shipping in the last week - If they don't have it in ask them to get it!



I also have a magazine bed size quilt pattern in US Modern Patchwork magazine. Its made 100% out of Cotton and Steel fabrics - the back being a lovely soft voile. The long arm quilting was done by Kim Bradley.


I'm off to tend to kids and get ALL the school stuff ready :-/


Xx Siobhan 

Thursday, April 2, 2015

back on the tools



It feels like an age since I had my big guns camera out and taken some real photos........ I have been preoccupied with writing, family and a little teaching/ sewing.

I was at a wedding last weekend out in the country and my husband was the official photographer - he let me assist! 

The hall was beautiful and between the bride and event stylist it was filled with great photo opportunities.
The two pics below are actually from the day after the wedding when the hall was being cleaned up. Such pretty autumn light.

Take a look at Instagram for more pics.





We stayed in a beautiful house at Canowindra called Marlow House.
I will get around to posting more pictures of the house - It was beautiful!

The quilt in the picture below is from my book By The Block - which is due out any day now.

Yes I did bring some book quilts with me on my weekend away .....




I was lucky enough to score a huge basket of figs from a friends farm - thank you farmers Mel & Percy! 

I used all the very squishy ones straight away and made some burnt fig and vanilla jam, the medium very ripe ones I made a cake and the ones that had a few days in them I shared with my baking friend 






The fig jam was easy-ish
I had 2kgs figs with 1kg white sugar and one vanilla bean.
I cooked them on a high heat, stirring until it reached 104c and put it into sterilised jars. The 2kgs made around 5 jars.




The cake was a bit of an experiment that thankfully was yum and worked!




Fig, almond and maple Syrup cake

perfect for this coming Easter weekend

I used a 24cm/9.5 inch spring form tin

  
Ingredients
   2 cups skin on almonds 
4 eggs - separated
    1 cup caster sugar 
1 tsp Vanilla paste  
1/4 cup vegetable oil   
1 teaspoon baking powder   
1/4 cup maple syrup, and more to sprinkle on top   
2 1/2 cups mashed ripe soft fresh figs*
1/2 cup plain flour  
pinch teaspoon salt 
 5 - 8 figs sliced for the top

*trim the top off the fig and mash up with a fork in a bowl

Method
Line your spring form tin with baking paper on the bottom and sides and set aside till needed.

Roast the almonds in a hot oven until they begin to colour- usually around 5-10 minutes(be careful not to burn them)
Put the warm almonds in a food processor and pulse till its a course mix - not fine like almond meal, I like my almond mix to still have almond chunks in the cake and give it a nutty texture.

Turn your oven down to 180c fan forced

Beat the egg yolks and sugar until pale and creamy, add in the vanilla paste, oil, maple syrup and mashed figs - mix until just combined.

Using a clean bowl whisk the egg whites till stiff peaks form.

add all the dry ingredients (flour, baking powder, salt and almonds) to the wet ingredients. Gently fold with a spatula.

Add a third of the stiff egg whites to the cake batter and fold through carefully - Then add the rest.

Spoon the cake batter into your prepared lined tin, tap the tin on the bench to let the cake batter settle. Arrange your sliced figs on top of the cake batter and bake for 90 minutes - check your cake after 40 minutes to double check its doing ok.All ovens can be a little different.

The cake will be very dark on the outside but not burnt when it is cooked, and a wooden skewer inserted into the middle should come out clean. Whilst the cake is still warm pour on some extra maple syrup. Let the cake cool completely in the tin before you remove it.


 Served with some double cream and 
a pot of tea = Heaven


Let me know if you bake it and how you go

Xx Siobhan Rogers


Tuesday, March 31, 2015

waste not want not.............



Last weekend I had another recipe in the Sydney Saturday Daily Telegraph
here it is below for anyone that missed out

Xx Siobhan Rogers




This has been my latest mum mantra in our house, The amount of waste my kids create is unbearable so I have had a crack down lately. Its not just the grocery money but the waste of our resources and the effort that goes into producing.
I always seem to have stale bread.
One of the best uses for my stale bread (other than bread crumbs) is little individual bread and butter puddings.
They are very slap bang together, the kids love making them and more importantly eating them.
You can fancy them up with custard or icecream or just eat them warm with a cup of tea.

Use any bread you like, seeded, wholemeal, sourdough, brioche, crossants – any bread will work.
For Easter I like to use Italian Panatone or hot cross buns.





For this batch I used
½ a stale white bread bagette and two Italian rock hard crunchy bread rolls cut into slices and butter for spreading onto the bread



Wet Mix
mix all of this together in a bowl and let it sit for 5 or more minutes
600ml poring cream
½ cup caster sugar
1 vanilla bean cut in half and seeds scraped
5 eggs lightly beaten
pour the wet mix into the bowl of stale bread.
Let it sit until all the liquid is soaked into the bread, add in the chocolate chips.



Line your individual tins and spoon in your bread mixture half way, then dollop a little jam and continue adding the bread mixture until the tins are full.


Leave the tins full of the wet bread mixture to sit for a little and let the batter settle.
At this stage you could refrigerate until you are ready to bake them - you could prepare to this stage a day ahead if you wanted.

Bake in a medium oven 180c fan forced for 30/40 minutes or until golden on top and set.




They are best eaten fresh ! and warm from the oven.





Recipe Ingredients
For this batch I used
½ a stale white bread bagette and two Italian rock hard crunchy bread rolls cut into slices
butter for spreading onto bread
Strawberry jam
Dark Chocolate chips

Wet Mix
mix all of this together in a bowl and let it sit for 5 or more minutes
600ml poring cream
½ cup caster sugar
1 vanilla bean cut in half and seeds scraped
5 eggs lightly beaten


spread a little butter onto the bread slices on one side and place the buttered bread into the wet mix

Let the bread and wet mix sit for at least an hour and mix it up every now and then to make sure all the bread is soaking up the cream and egg mixture.

Mix in the chocolate chips to the bread mix

Once the bread has soaked up all the liquid, line some patty cake cases with baking paper, I used two different shaped pans – you can use anything.

Using a spoon - spoon in the bread mix to your individual tins, filling half way. Add in a little spoonful of jam and continue to spoon in the bread mix until the tin is full. Let the mixture sit for 10/15 minutes to settle.

Set the oven to 180c fan forced oven and bake for 30- 40 minutes or until golden on top and the mixture looks set.

The individual puddings are lovely warm or cold and a lovely treat.

Instead of Choc chips and Jam you could use sultanas, add a little orange zest or use fresh fruit in season such as fresh Figs or Raspberries.






Sunday, March 22, 2015

Donuts and dyeing





Autumn has me cooking and crafting, I taught my usual Sydney classes last Thursday and Friday at Hobby Sew Top Ryde 
and alternate Fridays at Kim Bradley Creations Castle Hill 

and then the beginnings of kids sports .... Soccer gala, Soccer game, Rugby gala, Soccer game.
We have a couple of weeks till netball starts.....

All in all a busy couple of days - but good time was had by all and even better it was a little cool and drizzly - yes I said drizzly was good.

Everyone was happy and cozy and I made doughnuts - I've been meaning to make them for weeks. I made a cake type doughnut way back for a christmas story and I have been meaning to test out doughnuts made with a yeast dough ever since. I did a quick google and found a doughnut dough recipe on Taste.com 

I couldn't find my small cookie cutter for the inside hole of the doughnut..... and decided at the last minute to make Jam doughnuts.

The only change to the recipe from taste was that I cut the circles of dough using the large cookie cutter and then covered the tray of circles with a tea towel and left them to rise for half an hour or so and then shallow fried them in a frying pan. 

When the doughnuts had cooled I used a piping bag to pipe jam into the centre of the doughnuts and then sprinkled them with icing sugar...... Not pictured are some doughnuts I piped Nutella into..... Not pictured because they were eaten quickly! 

actually none of the pictures are that great because no one would let me take pictures!

These are all from my Instagram









and more food.... This weekends Sydney Saturday Daily Telegraph should have another of my recipes in it - I'm talking about waste and getting kids into using up left overs.


The other activity of the weekend was Tye Dyeing. 

The girls found some white T'shirts and calico bags - I found the bucket of dye supplies and that happily occupied most of Sunday afternoon. Ill write a how too post next...
but here is a look at some more Instagram pics








I'm off to post an order of Pom poms


I currently have my pom poms marked down from $15 per meter to $10 per meter
use the code 
pompom 
at the check out for a $5 discount per item in the accessories section in my shop.
The pom poms are 100% cotton, large and hand made in India.

and the code
winteriscoming
for a 30% off any item over $300 in my shop


Thanks
Siobhan R
Xx



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