• Jul
  • 25
  • 2014

FREEBIE #4 | Eid Gift Giving!

RAMADAN FREEBIE WEEK #4

Eid gift box, gift tags & money packets!

*You may download this printable at the end of this post*


  • Jul
  • 21
  • 2014

FREEBIE #3 | Eid Dessert table!

RAMADAN FREEBIE WEEK #3

DIY Eid Dessert Table printables

*You may download this printable at the end of this post*

I absolutely love this colour theme and design combination! Its just so Eid-y, lol if thats even a word. In this week’s free printables, its all about Eid sweets/desserts. I have also made some cake flags, but just didnt have time to make a cake and decorate it! If you do use the cake flags, please show me a photo, I would love to see it :)

1. Eid Poster 8×12″ (A4 size)

2. Cupcake toppers

3. Cake Flags

4. Straw flags

5. Bottle wrappers

6. Table Buffet Cards

7. Cupcake wrappers

 

Do you want the step by step photos on how to contruct these? They are so easy but if you need assistance, please refer to this post from last year.

 


  • Jul
  • 09
  • 2014

FREEBIE #2 | Eid Bunting Flags

RAMADAN FREEBIE WEEK #2

Printable DIY Eid Bunting Flags

*You may download this printable at the end of this post*

Ever since my cousins wedding, my love for mint green sparked! Also, a few months ago I released my “Gold Collection” prints and they were a big hit alhamdulillah so I thought of offering mint + gold themed printables with a Marrakesh inspired pattern. I hope you enjoy crafting these bunting flags, they are so easy to do and take under 30mins to get done!

Materials needed for this project:
1. This printable template
2. A4/8×12” White paper (200gsm/110 lb +)
3. Ruler
4. Cutter and scissors
5. Hole punch
6. Ribbon or string

Cut the flag template using a cutter/scissors and ruler.

Use a hole puncher to make 2 holes on each flag.

Arrange them to make “EID MUBARAK”

Cut your string to the desired length (measure where you want to hang them first). Thread the string/ribbon through. The first letter, you need to put the string from the top (see pic above).

As a tip, once I thread the ribbon through, I put some sticky tape at the back to hold its position so when I am hanging these up, the ribbons and flags stay put in place :)

Start decorating…

Eid Mubarak!


  • Jun
  • 29
  • 2014

FREE | Printable Eid Lanterns

RAMADAN FREEBIE WEEK #1 

Printable DIY Eid Mini Triangular Paper Lantern (Template)

*You may download this printable at the end of this post*

 

RAMADAN MUBARAK to all my readers! May Allah, the Exalted, bless you and your family with this beautiful month of fasting and nearness to Him.

As promised on my facebook page, my party package printable is now available to download and I will be releasing 1 printable weekly throughout Ramadan until Eid. This year, 2014, the party printables theme is “Golden Marrakesh”. And for week 1, we have our popular Eid mini lanterns (DIY printable template). By the last week of Ramadan inshallah, you’ll have a complete “EID party package” to make your celebration as joyous as it can be- all in the ‘Golden Marrakesh’ collection!

If you wish to download last years party package (Confetti collection), you may visit this page to see all the FREE printables.

Stay tune for next week as I reveal our 2nd Free printable, which will be ‘EID MUBARAK’ bunting flags! If you like these, can you pretty please share this blog post on your Facebook, Twitter, Pinterest (or any social media)- I’d really appreciate that, thanks guys!

 

 STEP BY STEP GUIDE

These are the materials needed to make this DIY Paper Lantern Eid Project.

You need:

1. This printable template
2. White cardstock (preferably thick)
3. Ruler
4. Cutter (or scissors)
5. Double sided tape (or glue)
6. Hole punch
7. Ribbon or string

1. You will need to download this printable PDF (found at the bottom of this post) and using a colour printer, print as many as you like! This template can be printed on an A4 (8×12?) paper. The constructed size of lantern if printed on the suggested paper will be 17cm/6.6? long and 8cm/3? wide.

2. Using a cutter or scissors (I find using a cutter/knife easier), cut out the template carefully. Please cut along the SOLID lines and SCORE/FOLD on dotted lines.
3. Use a hole puncher to make 2 holes, as marked on template.
4. Put a ribbon/string through the holes but do not tie them as yet. Make sure when you insert the string, that it goes in the hole from the top (where the design is printed)
Grab the feeded string and bring it from behind to front (as show above). Make sure each side is equal in length.
5. Score lightly and fold along the dotted lines and put double sided tape
6. Now carefully construct your paper lantern, starting from the top left and make your way across, and then below (clockwise)
Now that you have constructed your paper lantern, you may decorate as you wish! I hung them across the arch in our living room just as we enter the house.
Please click the Download button below and you will see a PDF document with 2 pages. Page 1 of 2 is intructions and 2 of 2 is the template.


  • Jun
  • 27
  • 2014

Freebie Friday | First Printable for Ramadan 2014!

Assalamualaikum!

Ramadan is just a few days away inshallah and I am so excited!  Firstly, it will be my first fasting Ramadan since 4 years ago, simple because…

Ramadan’10 (nifaas)
Ramadan’11 (breasfeeding-low milk supply)
Ramadan’12(nifaas)
Ramadan’13 (pregnant)

So inshallah this Ramadan’14, even though I am still breastfeeding, I have Doterra’s essential oils to thank for to boost my milk supply (please say Masha’Allah!) Alhamdulillah! I really need this Ramadan as an iman boost so please keep me in your duas :)

CLICK IMAGE TO DOWNLOAD KIDS COLOUR-IN-ACTIVITY

To kick start our Ramadan at home, I have made these printables for myself and for girls and I’d like to share it with you guys too! I’m sure your children would love some colouring in activities and for the bigger kids, they can read the breaking fast duas before iftaar, inshallah! *

May Allah accept our fast and our good deeds, may He increase our imaan and make us better Muslims, ameen!

*Please note that I have consulted with a qualified sheikh regarding dua’s before breaking the fast. There are a couple of duas that are weak, but the sheikh informed me this one is authentic and that we should be consistent in making duas at the time of breaking fast, because this is the time when duas are answered by Allah, so we should also make our own personal dua.

CLICK IMAGE TO DOWNLOAD BONUS POSTER

 


  • Jun
  • 07
  • 2014

satay sauce | peanut sauce

My sister has been asking for satay the past few weeks, and it just never happened. So this week, she firmly said “I’m making satay!” and I told her I’d make the peanut sauce to complement her satay. I’ve never made peanut sauce (kuah kacang) ever, but I was excited to give it a go. Although I’m not a huge satay fan, I do love my satay sauce and we usually eat it with nasi impit (rice cubes). You know how westerners love their dipping sauce? Well, I smother my rice cubes in this peanut dipping sauce. So, I was up at 1am (dont ask why!) cooking this. And I’m glad it turned out delicious!

*excuse the dark poor quality pic, it was taken at night*

I went on google and typed ‘kuah kacang’ and clicked the first link I saw. I’m glad it had really good photos (because we eat with our eyes right?) so I used this recipe.

 

RECIPE FOR SATAY SAUCE/PEANUT SAUCE/KUAH KACANG

Adapted from this recipe with slight adjustments
Makes: a big work!
Prep & cook time: 1.5 hours

Ingredients

600 gm peanuts
3 onion, finely diced
½ cup dried chillies -soak in hot water for 30mins & blend
1 cup palm sugar
2 tbsp brown sugar
1/2 cup oil
2-3 cup water
Salt to taste

Method

1. In a large wok, dry fry the peanuts, stirring to make sure it doesn’t burn easily. This would take about 10 minutes.

2. Remove from wok and soak with cold water. Using a food processor, process the peanuts. The consistency you’re looking for is not smooth like a paste, but more texturally lumpy. Just make sure all the peanuts have been processed thoroughly & there are not huge bits.

3. Heat up wok again with oil and then fry the onions until aromatic. Add in the blended dried chillies and cook until the oil separates. This should take 15-20mins.

4. Add the processed nuts and 2-3 cups water. Bring to a boil then add in palm sugar, brown sugar and salt. Simmer on low for another hour.

5. Once the hour has reached, you’ll notice the sauce thickening up and has darkened in colour. The oil should also separate and you’ll know its ready. Serve with satay and/or rice cubes (nasi impit)

 


  • May
  • 05
  • 2014

shepherd’s pie | cottage pie

When you’re a busy mumma to 3 small kids, sometimes you just need a quick meal, but tasty of course. A lot of shepherds pie that I’ve had in the past, seem to have too much meat and very little mash. In my family, shepherds pie is made with a ratio of 1:1. Equal amount of meat to potato, can never have too much mash?!

 

RECIPE FOR SHEPHERD’S PIE/COTTAGE PIE
Serves: 4 in a 13x22cm (5×9″) oven dish
Prep time: 30minutes
Cook time: 20minutes

Ingredients
1 tbsp oil
1/2 onion, finely diced
2 cloves garlic, crushed
500g beef mince
1 carrot, finely diced
1/4 cup peas
2 tbsp Worcestershire sauce
2 tbsp tomato paste
2 tsp stock paste (If using liquid stock,add some flour to thicken it)
A couple of pinches of mixed herb
1/2 cup Mozzarella cheese
500g potatoes, peeled & quartered
1/4 cup milk
50g butter
Salt & pepper to taste

Method

1. Preheat the oven to 200C.

2. Heat oil in a pan over medium heat. Then saute  onions & garlic.

3. Meanwhile, place potatoes in a pot and cover with cold salted water. Bring to the boil over medium heat and cook until tender (10-15 minutes).

4. Add beef mince, a couple of pinches of mixed herbs and cook until mince is brown all over before adding the vegetables.

5. Once vegetables are added, put some stock, worcestershire sauce & tomato paste and cook for 10 minutes making sure to stir every few minutes.

6. Back to potatoes: Drain potatoes and return to pot. Add milk & butter then mash until smooth. Season with salt & pepper to taste.

7. In an oven dish, layer the pie filing and then mashed potatoes, and top it off with some mozzarella cheese. Bake for 20 minutes. Serve hot with some garlic bread!


  • May
  • 05
  • 2014

pumpkin soup

 

Its been very cold lately in Melbourne and its not even winter yet! Particularly in the past week, it has been raining everyday so my husband has been asking for winter comfort food-pumpkin soup! He absolutely loves pumpkin and especially that we’ve grown our own pumpkin this season, he was very excited almost like a little kid receiving a present, lol!

This is a very simple and easy recipe, but according to my husband, superbly tasty!

 

RECIPE FOR PUMPKIN SOUP

Ingredients

2 cloves garlic
1 tbsp butter
400g pumpkin, peeled roughly cut into cubes
1/2 tsp cummin
1/2 cup thickened cream
2 cups stock (or I use a homemade chicken stock paste and use 2tsp)
2 cups water (add more water if you’re using a stock paste)
salt and pepper to taste

Method

1.Heat butter and saute garlic.
2. Add the pumpkin pieces, cummin, stock and water.
3. Cover with a lid and bring it to a boil. Then let simmer for 20minutes.
4. Using a handheld stick blender, blend all the ingredients thoroughly in the pot. If you’re using a blender, wait a couple of hours until all the ingredients have cooled down before putting it in your blender.
5. Once blended, add salt, pepper and thickened cream and let simmer again for 15 to 20 minutes. Serve hot with some bread on the side!


  • Apr
  • 30
  • 2014

cekodok pisang | banana balls

cekodok pisang | banana balls

IMG_20140430_103241

 

My morning tea today with my lovely girls, while watching them colour in and do some paper activities. They even helped me with making the banana balls, though flour fight everywhere… but thats alright, as long as they are having fun!

 

 RECIPE FOR CEDOKOK PISANG/BANANA BALLS

Ingredients

400 grams very ripe bananas
400grams plain flour, sifted
1 tsp salt
1/4 cup caster sugar
1 tsp baking powder
2 cups oil

 

Method

1. Heat the oil in a wok.
2. Mashed the bananas thoroughly and then add the flour, salt, sugar and baking powder.Combine until evenly mix.
3. Once the oil is heated, drop in about a teaspoon of the mixture to form a ball shape (or somewhat similar)
4. Deep fry both sides until golden brown and remove and let cool.


  • Apr
  • 27
  • 2014

raspberry, almond and white chocolate tea cake

In our family, we love berries. My girls can eat a whole punnet of berries in 1 sitting.

A few weeks ago we made a blueberry lemon butter cake, so this weekend, my eldest and I made this lovely rustic raspberry, almond and white chocolate tea cake.

All the ingredients needed to make this cake.

RECIPE FOR RASPBERRY, ALMOND AND WHITE CHOCOLATE TEA CAKE
Adapted from this recipe
Slices: 12 (20cm springfoam pan)
Bake time: 50 mins

Ingredients
150g (5.3oz) softened, unsalted butter
2/3 cup (150g/5.3oz) caster sugar
2 eggs
50ml milk
1 cup (150g/5.3oz) self-raising flour, sifted
150g  (5.3oz) almond meal, sifted
3/4cup (135g/4.75oz) white chocolate chips
150g fresh or frozen raspberries
2/3 cup (50g/1.8oz) flaked almonds
icing sugar, to dust

Method

1. Preheat oven to 180 degrees Celsius (350 F). Grease and line base and sides of a 20cm springfoam pan.
2. Beat the butter and caster sugar until thick and pale.
3. Add the eggs, one at a time, beating well after each addition.
4. Add the milk, then beat to combine.
5. Fold in the flour and almond meal, then fold in the chocolate chips and raspberries.
6. Spoon into the pan, and smooth flat.
7. Bake for 50 mins or until a skewer inserted into the middle comes out clean.
8. Cool cake in pan for 10 mins, then turn out onto a wire rack and cool completely.
9. Sprinkle generously with a layer of flaked almonds and dust with icing sugar.

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