Making soy candles is simple and does not take long. Once finished you have gorgeous, professional looking candles to use and give away as gifts.
If you are a beginner I would recommend purchasing a soy candle making kit to get you started. I purchased a candle making kit which came with soy wax, wicks, fragrance oils and glass candle jars.
Other equipment you will need:
A clean pot to melt the wax
A jug for pouring
A hot glue gun to glue the wick tabs in to the jars (or you can buy stickers for this purpose or use a drop of wax)
Wick holders (I used a knife to keep the wick centred)
Scales to weigh the wax and fragrance oil
To begin measure your wax into the pot and set to a low heat to melt the wax.Stir wax as it melts to break up clumps.
Using a hot glue gun, apply a drop of glue on wick tab (or use a small piece of double sided tape or wick stickers).Position wick in the centre of the jar and press onto glass. Be careful not to have any glue (or tape) showing as it may be a fire risk. If you have tall glass jars you may need to use a knife or screwdriver to press down on the wick tab to stick it down.Pour melted wax into a jug to cool.
Once the wax is 40 degrees or less, the fragrance oil can be added. I used a ratio of 10-15% fragrance oil, to wax. Mix well.
Place your jars into a position where you can leave them to set. Pour melted wax carefully into jars until half full. Adjust wicks to stand in the centre (I used knives to help position the wicks) then pour in the rest of the wax.
Leave wax to cool. Ideally candles should not be moved until the wax is completely set (about 3-6 hours).
Excess soy wax can be poured into silicone mounds and made into soy wax melts.
Once your candles have set (after about 6 hours) it is time to trim the wicks with sharp scissors to 1 – 1.5cm above the level of soy wax. Leave candles to settle for a day before using (or packaging up to give away).
Label your candles. I used cute gift tags with gold thread. I popped the soy melts into a cellophane bag. When you burn your candle for the first time, allow the entire surface of the candle to melt right out to the edges of the glass. This will ensure you get an even melt pool.
Idiyappam or string hoppers is a very common and a very traditional breakfast dish in my part of South India. It is a very simple dish to make. Made with roasted rice flour , water and salt,and steamed in pressure cooker or a steamer , it is a dish that is well loved by adults and kids alike. It is also often prescribed by doctors as part of a soft meal diet for patients.
Idiyappam is one of those dishes that I never tried to make before I got married. Jacob however loved Idiyappams and that meant I had to learn how to make it , you know, the way to a man’s heart and all that, so I called my mom straight away to get the recipe . As it turned out, making the dough was a much easier task compared to coaxing the dough out of the Idiyappam press.
However hard I tried, I could not manage to get the dough out through the press. Jacob ever willing to help around the kitchen,offered to help me . But only ended up breaking the Idiyappam press one too many and left me flabbergasted how someone could break something that I couldn’t even get move an inch !
Then my mom discovered a ‘magic press “
as she called it and Idiyappam making has been a breeze ever since.
As much as I enjoy cooking for my friends and family , if there is a easy way to do something, then thats what I go for.
So here goes.
Ingredients to serve 4
3/4 _1 cup Boiling water
Salt to taste.
Take flour in a mixing bowl, add salt . Pour boiling water slowly
little by little mixing with a wooden spoon to form a soft smooth dough
Pour in the oil
When it cools down enough to touch, form into soft dough .Taking care not to knead too much
Grease the hollow part of the Idiyappam press with oil and fill in the dough inside the press.
Fill upto the brim of the press hollow
In the meantime, grease the Idli mould with oil and keep aside.
Press Idiyappam presser onto greased idli moulds
Repeat until all the dough is pressed on to the moulds.
Steam in the pressure cooker without the pressure ,for 7-9 mins on medium flame. Once done, let it stay covered in the pressure pan for a minute or two
When the steam stops coming out of the vent,open and transfer the cooked Idiyappam to a hot pack.
I like to serve Idiyappam with sweetened thin fresh coconut milk or chicken stew. Ofcourse, chicken curry and mutton curry also taste great with idiyappam.
Cook book Scribbles :
- when the Idiyappam is cooked through is , it starts to look glossy.
- Idiyappam tastes good served hot or cold.
- Scrapped coconut can be sprinkled over the cooked idiyappam
Growing up in the southern most part of India, I had only heard of edible mushrooms in storybooks and seen them in picture books. The ones that appeared out of nowhere during rainy season in my hometown were usually very tiny. We were warned not to touch them as they were poisonous and so we never did .
By the time I was in college, my family had moved to a town that was dry for the major part of the year and mushrooms were rarely seen around.
The University Of Agriculture which was situated in a village nearby was conducting an one day training course for growing Oyster Mushroom in homes. They were promoting it as a small business idea for small scale farmers.
My mom’s friend and our neighbor (whom we lovingly called Lawyer aunty because her husband was a Lawyer), is a science teacher and she wanted to go and learn the process of growing mushrooms for profit at home. She wanted company and asked me if I wanted to go, when my mom couldn’t get leave from work. I tagged along with her because I could skip college .
I must confess that although I went there without expecting much, I came away very fascinated by what we learnt there.
Along with the training on how to grow mushrooms at home, each participant was given a little booklet with detailed instructions of all that we learnt there and some recipes plus a bottle of spawn.
I promptly got to work. All the stars aligned. Amma let me use the little shed outside our home. Since it was harvest season, there was plenty of hay from our paddy fields which I used to sow the sample spawn I got at the University, to grow my very first batch of mushrooms .
I was so thrilled when those pristine white oyster mushrooms appeared on the little hay bundles I had prepared for the mushrooms to grow! For you see, the green thumb thing completely skipped me even though I was born into a family of agriculturists.
After a bountiful harvest we didn’t know how to cook the mushrooms so we gave some to friends and neighbours and Amma added them to the curries she made.
One day, I decided to try a recipe from the little booklet we got at the University. The recipe was rather simple but quite tasty! And quickly became a regular in our home.
Later, I found out that our farm help on my dad’s farm also used this same recipe to cook wild mushrooms. The only spices used here in this recipe are pepper and cumin.
The original recipe used Oyster Mushrooms, but I’ve substituted button mushrooms and the taste does not differ much
250 gms Mushroom (chopped )
1 tsp pepper
1 Onion (chopped)
1 small tomato
1 tsp grated coconut (optional)
1/4 tsp cumin
1/4 tsp mustard
1 tbsp chopped coriander leaves
Curry leaves, salt to taste
Heat oil in a skillet.
Add Cumin, curry leaves and mustard seeds. Let it splutter.
Add Chopped onions, cook till they are pink in color.
Then add the tomato pieces. Saute well till mushy.
Add salt and pepper.
Now add the Mushroom. Saute well.
Sprinkle a little water. Cover and let it cook.
Add chopped corriander leaves.
Cook till the mushrooms are soft and well cooked but still firm .
Sprinkle grated coconut.
Serve as a side dish for rice.
Cook book scribbles: Without the coconut, this masala can also be used as a sandwich filler.
As a mother of 6 children, aged 7-19 years, I have thrown quite a number of birthday parties over the years! I am not the most creative or organised person and I like to keep things simple so I don’t spend a lot of time preparing for parties in advance but I can throw a party together pretty quickly!
Here are my 10 tips for throwing a very simple kids party:
- Host at Home
We nearly always have parties at home because they are cheaper and are more personal. Invest in some reusable plates, cups and platters suitable for parties. These can be used time and time again. I have a range of plastic plates and cups for younger kids and for older ones I use mini glass milk bottles, a drinks dispenser and our regular plates (or paper plates). These have had years of use!
Drinks dispenser and mini milk bottles with paper straws – a great investment
Drinks dispenser, mini milk bottles with paper straws and tiered stands (with our regular dinner plates) get used at many of our parties
- Colour Theme
There is no need to decorate your whole house with a particular theme but by decorating the table with a colour or theme you will set the theme of the party. This can be done cheaply by buying paper plates, cups, napkins and straws at the $2 shop. Additional items like a table cloth, balloons, bunting and streamers further enhance the look. A photo frame with a photo of the birthday child or a cute poem or verse is another simple way of decorating the table.
Blue themed party for teen girl (Breakfast at Tiffany’s) using our regular side plates, a light up star decoration which has been used for all sorts of table displays and tiered stands using our regular dinner plates. Table cloth is plastic from the $2 shop.
Girls’ birthday party – pink and white plates and straws in mini milk bottles with thank you gift (or party favor) on each plate (packaged in $2 shop pillow boxes)
- Cake Centre Piece
I don’t do fancy cakes. I stick with my favourite chocolate cake recipe and decorate simply, many times using lollies as decorations. Often people bring out the cake just before serving it but I like to put it at the centre of the table as part of the decoration.
Black, red and white Minnie Mouse themed party with the cake as the centre piece
- Party Food
I serve juice and water to drink and a range of sweet and savoury food to eat. I generally stick with popcorn, chips, vegetables with dip, sausage rolls, mini pies, fruit, jelly, cupcakes or cake, marshmallows, crackers etc. These items need little to no preparation, with only the cake, cupcakes and jelly requiring some forward planning and the sausage rolls and pies needing to be warmed in the oven. I like to platter up the food and let the children choose what they’d like.
Healthy party food – veggies and dips, marshmallow and fruit skewers
Simply decorated cake, reusable plastic plates and cups and easy party food on the table – popcorn, mandarins, applies, golden kiwifruit, grapes, potato balls and sausage rolls
Easy party food for younger children – popcorn, wafter cookies, crackers, marshmallows, fruit (I also served cheerio sausages hot at this party)
It is a good idea to have a brief plan for the party and some games planned for younger childrens parties. I stick with Pass the Parcel and Treasure Hunt type games (which may be as simple as hiding 20 chocolate coins in the lounge and getting the kids to find and count them all in a pile in the middle of the room).
A pinata can also be a fun (time consuming game).
Pirate Treasure Chest Pinata (The Warehouse) with prizes (Tissue packs, mini chocolates, lollipops). It took about 15 minutes to break open this pinata so the children got to have multiple turns hitting it and had great fun
Depending on the games we play and the take home party bag I have planned, prizes are kept simple like a mini chocolate bar, a lollipop, stickers, pencil and eraser. Sometimes I will purchase quality items which become both prize and take home gift, for example small boxes of lego can be prizes in the pass the parcel, can be played with as a game (who can create the piece the fastest using only one hand) and then become the take home gift. Although a more expensive item at $7 per box (on sale down from $10) there are no additional costs for little bits and pieces to fill up a party bag.
Prizes at a pirate party – pirate hooks and ‘treasure’ candy bracelets
Treasure hunt prizes for pirate party containing chocolate coins and stickers
Prizes for a girls’ party – rings, sticker earrings, candy bracelets and mini mentos, ready to wrap in the Pass-the-parcel
- Crafts or activities
Including a craft or other activity can help keep the guests occupied. Crafts need not be intricate. For younger children a pot of sidewalk chalk to decorate the driveway can capture their attention for quite some time. For older ones crafts like decorating cards, colouring in sheets, decorating cookies or cupcakes and even decorating their party bags with stickers keep them happily occupied.
Other activities may include walking to the park, going to a swimming pool, going to a scooter park, playing basketball, playing table tennis, watching a movie, playing playstation and making your own pizzas.
Decorating cookies with icing and lollies – I made the cookies the day before
- Opening the presents
Having the birthday child open their presents with their guests watching is something I include in the programme for the party as it takes up a bit of time, plus it is always one of my favourite parts of parties. I love to watch children opening their presents (and teach mine to always read each card and say thank you).
Reading a card before opening the present
- Leave some free time at the end of the party
Although planning a programme for the party is a good idea so you know how much time you have and what you’re doing next, it is often a good idea to leave a period of free time at the end of the party. Kids love to play and enjoy playing together at parties so let them have some time to run around, jump on the trampoline, play with balloons or toys (if you don’t want kids playing with the presents it’s best to pack these into a bag and pop out of reach).
Enjoying running around and playing games outside
- Simple party bags
I like to keep party bags very simple but would rather spend slightly more on a quality item, than send kids home with a bag of junk.
Sometimes if we’ve had several games with prizes at the party, we hand out items as simple as a bag of chippies and piece of cake. If kids have decorated cupcakes or cookies these are set aside for them to take home.
Other times we have very simple prizes, or if we’ve done an activity such as swimming and no games/prizes, I like to make up party bags like the ones below with items such a a notebook and pen (50% off at Kikki K), party blower ($2 Shop), hair tie ($2 Shop), mini chocolate bar and lollipop. Bags are also from the $2 Shop.
Adorable party bags
Beetroot Hummus is one dish that brings with it memories of eating at our favourite Turkish restaurant, giving us a chance to have a taste of the beautiful flavours of middle eastern street food of Kuwait right here at home in Christchurch.
Stored in an airtight container, it stays fresh for several days in the fridge. Beetroot hummus tastes great with fresh cut cucumbers, carrots or crackers, pita bread or pita chips making it the perfect mid morning to late evening snack. What’s more, its so easy to make. The only timetaking process is the roasting of the beets.
Roasted Beet Hummus
Ingredients to serve 4
3 large cloves of garlic
2 x 400g tins of chickpeas
2 tbsp lemon juice
2 1/2 tbsp tahini (sesame paste , available in supermarkets)
salt to taste
fresh black pepper to taste.
½ tsp ground cumin powder
1 medium beetroot.
1 small green chilli
4 tablespoons of olive oil
Peel the skin of the beetroot, chop into big chunks . Preheat oven to 200 degrees C
Wrap the beetroot chunks in aluminum foil and roast them until soft and tender, takes about half an hour to an hour in my oven. When done, remove and let it cool.
Drain chick peas and rinse well. Keep aside. Peel garlic.
In a blender, add the cooled down beet, chickpeas, and garlic. Blend into a paste.
Add tahini, cumin powder, lemon juice and salt to taste. Blend till hummus is smooth and creamy like a dip. Add pepper and drizzle olive oil over it. Serve with pita, or with veggies.
Cookbook Scribbles :
Add water only if necessary.
Taste and adjust the seasonings as you like.
In a pinch I have also used precooked beets.
If its too much work roasting the beets, skip and just blend the other ingredients and you still have a yummy hummus dip😉
MLLA is an ongoing, monthly event since 2008,
in which, bloggers from any country or cuisine can take part in this event by presenting their vegetarian legume recipes. This event was created and started by Susan of The well seasoned Cook in 2008 and has been hosted by Lisa of Lisa’s kitchen since February 2013.
Turmeric in the Tamil language is called Manjal, which when directly translated means yellow. Obviously the name came from the colour of the spice. Not only is Turmeric or Manjal a commonly used ingredient in almost all the South Indian food preparations, it is also often used as a home remedy.When we were little , I remember distinctly when we hurt ourselves playing , the wounds were washed and dressed with a mix of crushed small shallots and turmeric .
Women applied turmeric paste on their faces to protect the skin from acne and other skin blemishes. The most common medicinal use however, is for common cold and cough.
Whenever we got sniffles or scratchy throat, during the monsoon season in India, my mom always made Manjal paal aka Turmeric latte for us to drink.
Although I did not appreciate it much during childhood, I appreciate it a lot now as I find it very smoothing with its amazing healing properties for cold, sore throat and cough that tag along with the seasonal changes.
This is a simple yet very effective time tested remedy thats handy to have around when the seasonal changes bring along allergies and other minor ailments with it.
Turmeric latte also aids with getting a goodnight’s sleep at night.
Ingredients to serve 1
Milk : 11/2Cup
Turmeric : 1/2 tsp
Black Pepper 1/4 tsp (freshly ground)
Raw Sugar/Honey/Palm Jaggery to taste
In a small saucepan, take milk . Hear on medium heat uncovered until almost boiling. Add in turmeric and black pepper.Stir well .Reduce heat and let it simmer for five minute. When the spices have blended evenly with the milk, remove from flame.Add raw sugar/honey or palm jaggery to taste. Serve warm.
Cook Book Scribbles: Although the above mentioned ingredients are more than enough to make a tasty turmeric latte,a large pinch of ground dry ginger powder , cardamom powder and a couple of saffron strands can also be added along with turmeric and pepper to enhance the taste.