• Jun
  • 08
  • 2017

Week 2 | Eid Bunting Flags

 

Its week 2 of Ramadan! How’s your fasting going and what time do you break your fast? Here in Melbourne, Alhamdulillah we have it pretty easy being in winter, maghrib is about 5.08pm. This week, I am launching my cute cloud garland with the option of using the ‘eid flags’ or ‘eid raindrops’ to go with the “Happy” garland. Happy crafting!

The ‘Happy’ cloud garland is on A3 and the rest are A4.


  • May
  • 31
  • 2017

Week 1 | Eid money packets

So let’s start the first week of Ramadan by DIY-ing some Eid money packets. Get them done early so you don’t end up rushing in the last few days leading up to Eid, when all other 1001 things need to be done., true?

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Download previous years money packet

2013  |  2014  |  2015  |  2016


  • May
  • 25
  • 2017

Ramadan Countdown to Eid 2017!

Its that time again, Ramadan! The holy month full of blessings. My kids really look forward to counting down to Eid. They did it previous years and were so excited as soon as they come back from school, they asked if they could cross out the day. I’ve designed this printable so kids can ‘colour- in’ each day instead of crossing out the numbers. Its a great way to combine learning about numbers as well as using their fine motor skills. By the end of Ramadan, they’ll have a personalised colourful countdown to Eid!

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Download other Countdown themes:

Wreath  |    Sprinkle


  • May
  • 20
  • 2017

Ramadan Breaking Fast Dua

Assalamualaikum everyone! Sorry if I’ve been quiet, I’ve been taking a loooong and much needed break from designing as life has just gotten hectic! But my annual FREE DIY printables must go on! Here is your Ramadan Breaking Fast Dua, feel free to print but only for personal (non profit) use only. Thanks :)
ram1

 

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If you wish to download previous years, here is 2014,  2015,  2016


  • Apr
  • 15
  • 2017

Profiteroles cream puff (choux)

 

CREAM PUFF – PROFITEROLES
Adapted from Donna Hay with slight modifications

Ingredients for choux
½ cup (125ml) water
¼ cup (60ml) milk
¼ teaspoon salt
¼ teaspoon caster sugar
80g unsalted butter, chopped
¾ cup (110g) plain flour, sifted
3 eggs, lightly beaten
1 teaspoon vanilla essence

Whipped cream
¾ cup (185ml) thickened cream
2 tablespoons icing sugar, sifted
1 teaspoon vanilla essence

 Method

  1. Preheat oven to 180°C. Place the water,  milk, vanilla, salt, sugar and butter in a medium saucepan over medium heat and cook, stirring, until the butter is melted and  the mixture is boiling. Turn off the stove, add the flour and beat with a wooden spoon until the mixture is all mixed through and smooth; and comes away from the sides of the pan. Let it cool for 5 minutes.

  2. Transfer  to the bowl of an electric mixer and beat on medium speed for 1 minute or until cooled slightly. Add half the egg and beat until combined. Gradually add the remaining  egg and beat for 1–2 minutes or until the mixture is smooth and well combined.

  3. Spoon the mixture into a piping bag fitted with a 1cm star nozzle. Pipe into a rose onto a lightly greased baking tray lined with non-stick baking paper. Bake for 20–25 minutes or until puffed and golden. Allow to cool completely on the trays.

  4. Place the cream, icing sugar and vanilla  in a bowl and whisk until soft peaks form. To assemble the puffs, use a bamboo stick to wiggle around the bottom of the pastries and then pipe the cream into the centre. Sift the top with icing sugar

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