I really enjoy art classes and just want to show you my sea pics!  I'm no Picasso yet, but trying!  After all! Art is in the mind!

It is what you see and your interpretation!

When we made the apples, my boys said I did not do it myself and that the lecturer did it.  So this time around I made one at home, and one in class.....just to proof I have done it myself!

The one on the right I made in the class, and the one below at home......

Project 238.....rusks......

Years ago my middle son was hospitalised with pneumonia.  A friend brought me these rusks.  I loved it, and the moment I got home, I asked for the recipe, and am making it ever since then.

5x250 ml flour
50 ml baking powder
10 ml baking soda
10 ml salt
750 ml wholegrain/ nutty crunch flour(I prefer nutty crunch)
500 ml crunched weetbix(about 6 blocks)
500g margarine
500ml buttermilk
500 ml sugar
10 ml brown vinegar
2 eggs

Mix everything.  If it is too runny, you can add extra weetbix.  I use extra fibre bran.....about a cup.  Press your dough into two swissroll pans.  Bake at 200*C for about half an hour.  Cut into fingers when you remove it from the oven.  Allow to cool in pan.  Remove and dry at about 100*C until dry.

Project 237.....fish cakes

My grandmother used to make these......my mom's making them.....I'm making them.....

We all eat them served differently.....My husband likes them with lettuce and lemon juice drizzled over them on wholewheat bread.....I like them with lettuce and atchar.....or with quince jam!  The boys eat them without adding anything.....

Use a 410g tin pilchards it tomatosauce, add 2 cups of flour, 1 tsp bakingpowder, 2 eggs, a small chopped onion and salt and pepper to taste.  I add  2.5 ml origanum and about 1.5 ml mustard powder.  If it is too dry, I add some tomato sauce.

Shallow fry them in oil and turn around halfway to do the other side.  Drain on a paper towel.

This is so easy and makes about 20 cakes from 1 tin of fish!

Project 236......flower arrangement for a function

Although nurses day was earlier this month, our hospital only celebrates it today.  I got up at five today to do this bouquet......

I used roses and greenery only and jazzed it up with beads on some of the orrange ones, and some twirls between the white ones.......and angels hair to soften it.....
 

PROJECT 235....A GOOD OMELETTE

My youngest just loves eggs and if you really want to treat him, you should make omelettes.  I'm a little lazy making them, but everytime I do make them, I think I should make them more often!

I hated home economics at school, but this was the first thing we were taught to do in st 6(todays grade 8).  I only had the subject for two years....it was compulsory!  Today I don't know why I did not like it....I spend such a lot of time in the kitchen now!

Some things did make an impression then, as I still make the omelettes the same way we were taught!  Except, I don't place them under the grill in the oven....the only reason for that......the pan I like to use has a plastic handle!  I just fold it over in the pan and cook them until done on the stovetop.

I separate the egg whites from the yolks and beat the whites until stiff.  I use 2 eggs per omelette...it makes quite a large one, as you can see on the photo...this is only half!

Add 12,5ml milk, 2.5 ml baking powder and salt and pepper to taste to the yolks and beat it all together.  Now lightly fold the whites ito the yolks with a metal spoon.

I spray my cooking pan with 'spray n cook' and then heat a little oil on medium high. 

Pour your egg mixture into the pan.  When the bottom is done that you can fold it over without breaking it... add your filling to the one half before folding it over.  Cook until cheese is melted.  You can place it under the grill in your oven at this stage if you have a pan with a metal handle.

Our family likes tomato and onion sauce, garlic mushrooms, bacon or ham and grated cheese as filling, but you can use whatever you feel like.