Sweet and Sour Mogo (Cassava) Recipe

Ingredients:-

1 kg frozen mogo (Cassava)  boil and cut into 2 inch long stripes
1 medium onion sliced
1 green pepper long sliced
1 bunch spring onion
1 tsp chopped garlic
1/2 tsp grated ginger
2 green chillies sliced
oil for deep frying and cooking

Mix the following in a bowl.
1 tbsp dark soya sauce
2-3 tbsp tomato ketchup
1 tbsp red chilli sauce
1/2 tsp cumin powder
1/2chilli powder (optional)
Lemon juice

Method:-

1. Deep fry the boiled mogo until light golden brown. Drain the excess oil on a paper towel.
2. Heat 2 tbsp oil and fry sliced onion for 2-3 mins or until they are soft on a medium heat.
3. Add the green peppers, ginger garlic and green chillies and white part of the spring onions and cook for 2 mins.
4. Add the mixed sauces and stir well. Cook for 2 mins.
5. Add fried mogo and cook for 3-4 mins. Squeeze lemon juice. Garnish with green part of spring onions and serve with salad.

White Baby Cardigan with Hat

One of my favourite baby cardigan designs. I have made 3 so far and everyone loved them! I think that the little pink flowers add extra interest in the cardigan and the hat.

Purple Necklace Set with Square Beads and Pearls

Leaf Shell Pendant Necklace Set with Green Beads

I had these shell leaves for a long time but didn't get chance to use them. I think this set has turned out really good. (Just need a green outfit to go with that!)

Pineapple neck Crochet top

Yellow crochet top with pineapple neck design

Green and Peach Crochet Top

Nice Colour Combination

Pink Crochet Top

Like the colour!

Beautiful Lilac Crochet Top

Brown Crochet Top

Simple but effective!

Orange Crochet Tops

These gorgeous crocheted tops have been created by my mum.

My favourite orange top using pineapple crochet design

Blue Square Bead Earrings

These earrings measure 8cm x 2cm

Supplies:

4 head pins (2 for each earring)
4 dark blue pearls
4 eye pins (2 for each earring)
2 dark blue square bead with holes on either sides
2 light blue square beads with holes on either sides
4 light blue pearls 2 earrings hooks
20 guage wire (2 pieces of 4cm each)
Needle nose pliers
Round nose pliers
Wire cutters

Pic 1

*Use the round nose pliers to curl both ends inwards and bend it in the middle, using round nose pliers. (make 2 of these)

1. Insert the dark blue pearl into a head pin and cut about 1cm, leaving enough to make a loop. use round nose pliers to make a loop.
2. Hook this to one of the eye pin then insert one square light blue bead, then light blue pearl and then square dark blue bead as shown in the picture. 
3. Bend the leftover wire into a loop. Repeat the same procedure for the next hole.
4. Insert the ends of curled loop (see pic 1) into the earrings and then attach it with earring hooks.

Repeat these steps to make another earring.

Eggless chocolate cake in microwave with Vanilla Butter cream frosting

Eggless chocolate cake recipe (microwave)

Ingredients:-

1 cup wheat flour/plain flour
3/4 cup milk and 1/4 cup water (mix and warm - not boiling)  total 1 cup
1 cup caster sugar
1/2 tsp Soda bi-carbonate
1/2 tsp baking powder
1/2 tsp vanilla essence
1/4 tsp cinnamon powder
1/4 tsp nutmeg powder
3 tbsp cocoa powder
3-4 tbsp (70gm)melted butter 

Method:-

1. Sieve all the dry ingredients in a bowl.
2. Melt all the butter in the microwave bowl for 10-20 second Grease with the same butter and pour the rest into the mixture.
3. Whisk with blender for 2-3 minutes.
4. Pour it in the greased microwave bowl. Cook for 7 - 8 minutes on full power, depending on your microwave.
5. Let it down for a few minutes and then take it out of the bowl and completely cool it on a wire rack.

Buttercream frosting 

Ingredients:-

140g /5oz butter at room temperature
280g/10oz icing sugar
1-2 tbsp milk(if needed - depending on the consistency and room temperature)
A few drops yellow food colouring (I used Wilton’s food gel colour)
1/4 tsp vanilla essence
I also added 2 tbsp soft cream cheese in this recipe. (optional)

Method:-

1. Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
2. Add the remaining icing sugar, cream cheese and one tbsp of milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture.
3. Stir in the food colouring until well combined.

I used Wilton 2D nozzle to decorate the top and the sides of the cake and finished it with chocolate sprinkles.

Welcome

Hi,

Welcome to my blog!

I am a teacher of various subjects including arts and crafts, yoga, health and well-being  basic cake decoration, jewellery making, nail art, ‘accessorise your home on a budget’, silk painting  and many more...

I was always encouraged by my mother to learn various skills as a part of my life.  I learnt crochet, knitting, cooking and many other life skills from my mum and I am so grateful to her and consider myself very lucky to have a job which is my passion!

In 2000, I started off teaching crafts to people from an elderly Asian community in a Day centre.  Eventually, I was on my way, teaching the wider community the skills I had learned.

Currently I teach in adult community learning centres and community groups. I have also hosted many workshops in local community events.

My husband has supported me throughout my journey to become a qualified tutor.

Last but not least, I am able to share this with the whole world because of my son, who has been mythering me for a year to set up a blog to showcase my expertise and knowledge.

My motto in life is to LEARN AND SHARE. As a greedy learner I am always in search for a discovery to widen my horizon.

I will be blogging a range of creations created by myself and others.

Thank you.