By Elizabeth Gourley
;Art of Seed Beading КНИГИ ; ХОББИ и РЕМЕСЛА Автор: Elizabeth Gourley, Jane Davis, Ellen Talbott Название: artwork of Seed Beading Издательство: Sterling Год: 2001 Формат: PDF Размер: 11.30 Mb Страниц: 126 Язык: английский Для сайта: www.mirknig.comBeading books are likely to pay attention to one method and forget about or in simple terms in short point out different ones. right here, 3 very new authors mix their abilities to offer a wealth of methodologies and an abundance of tasks. for every venture, directions come first. And after breezing via a heritage and evaluate of kit, the authors emphasize the how-to in such stitches as peyote and herringbone and such tricky strategies as tubular beaded crochet. each one of the greater than 25 initiatives makes a speciality of a particular software or process, whole with colour graphs, a listing of fabrics, measurement and measurements, a colour photograph, and diagrams. word list appended. uploading.com.com eighty five
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Remove the first layer of skin from the onions. With a knife, take the bottom of the core end of the onion off to give it a flat base, make 2 cuts in a cross shape in the top, cutting halfway down (do not cut right through into quarters). Scrunch the butter and thyme together, then push it into the gaps in the onions, season with a good pinch of sea salt and pepper. I prefer to cook the onions tightly packed in an earthenware dish on a thin layer of sea salt. Place in the preheated oven and cook for 30-35 minutes.
Whisk well until smooth, then pour into the pastry case. For the meringue, whisk the egg whites until firm, and gradually add the sugar until glossy and thick. Pour over the lemon filling and bake for 45 minutes until it is crisp on the outside and squidgy in the middle. 37 Lemon Pasta Prep and cook time: Up to 30 mins Serves: 6 Ingredients 500g dried linguine Juice 3 lemons 90ml olive oil 125g grated Parmesan 2 x 20g packs fresh basil, leaves picked and finely chopped 50g bag wild rocket Method Cook the linguine as per pack instructions, then drain thoroughly and return to the saucepan.
63 Spinach Cannelloni Prep and cook time: 30 mins to 1 hour Serves: 6 Ingredients 1 packet of fresh Lasagne - 12 sheets in total 2 x 250g tubs Mascarpone 1 handful chopped Walnuts 2 Lemons, zested and juiced 1 handful Parmesan, grated 100g Taleggio 180g Bag of baby spinach, chopped 20g Sage 2 knobs of butter Salt and pepper Method Preheat the oven to 200°C/400°F/gas mark 6 Mix half the parmesan, mascarpone, taleggio, lemon zest and juice and the walnuts. Keep 1/ 4 to one side, and then mix the cheese mixture with the spinach.