At the moment Riley talks, watches, reads and plays Pokemon ....
Anyone remember it (or even know what I'm talking about)??
It first came out in 1996 and even though we don't see/hear much about it in NZ anymore it's still going strong in other parts of the world.
Anyway Riley loves it, so I decided to have a go at making a Pokeball toy for him (for those not familiar with the series, these are used to catch Pokemon).
It turned out pretty good! While I was making it I wasn't sure if it was even going to be round but the black band around the middle seems to help it hold it's shape. But I guess the most important thing is that Riley loves it! He has been playing with it non-stop since I finished it, throwing it around the room and using it in his imaginary Pokemon games. It's a winner that's for sure!
Riley will be starting school in just 6 months time so lately I've been thinking a lot about things that I can make for him to use at school. I've had this awesome tutorial for a lunch money cuff bookmarked for ages so I thought it was about time that I gave it a go ....
a) to figure out sizing and b) to see if he would wear it. Riley's a bit funny when it comes to wearing things on his wrists (as we found out at the pool the other weekend where he had to wear a wrist band so he could use the hydroslides).
It turned out really cute and fits him perfectly. I used super soft flannel so it feels nice against his skin. Riley loves it and is happy enough to wear it. It probably helps that I used some car fabric that he's had his eye on for ages.
I followedthistutorial for shortening the zipper. It was very easy to follow but I accidently shortened my zip a bit too much.
This tart is so delicious but it is really sweet so a little goes a long way. Definitely best served with a bit of cream.
1 cup flour
2tbsp iced water
1 1/2 cups sugar
1/4 cup cornflour
1 1/4 cups water
1/2 cup lemon juice
1tbsp lemon rind, finely grated
4 egg yolks, lightly beaten
Sift the flour into a large mixing bowl. Rub butter into flour until mixture resembles fine breadcrumbs. Add almost all the iced water and mix to a firm dough, adding more of the water if necessary.
Turn dough onto a lightly floured surface, knead until smooth. Roll pastry until it is large enough to cover the base and sides of a 23cm flan tin. Line tin with pastry. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 180 degrees. Line pastry shell with baking paper and fill with dried rice or beans. Bake for 10 minutes. Remove from oven and discard paper and beans. Return pastry to oven for another 5 minutes or until lightly golden. Set aside to cool.
Combine sugar, cornflour and water in a medium pan and stir until smooth. Add lemon juice and rind and cook, stirring over a medium heat until mixture boils.
Reduce heat slightly, add egg yolks. Whisk to combine and cook for 1 minute. Remove from heat and stir in butter. Set aside to cool.
Spread cold lemon mixture into cold pastry shell. Freeze overnight.
Stand for 5 minutes at room temperature before serving. Slice into wedges and serve with whipped cream.