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You are here: Home / 2015 / Archives for July 2015

Archives for July 2015

my cheaty appliqué “thircles”

16 July, 2015 by admin 3 Comments

Yes, you read right. Thircles. You may already know that a squircle is the shape somewhere between a square and a circle but what’s a thircle?

If you’ve seen my Opal Essence quilt you’ll notice that all the circles are made up in thirds. The first quilt was made by appliquéing the third of a circle on to a diamond shape. A simple way to make sure you get a smooth circle is to use a template under your appliqué piece. The great thing about using this technique with a thircle (tee-hee, it still makes me giggle!) is that you can easily remove your template and reuse it.

My template of choice for this technique is a really smooth, bump free freezer paper template. You trace your pattern piece on to freezer paper and cut it out very carefully.

My cheaty applique thircle how to…

1. Press your freezer paper template to the wrong side of your fabric. As you will be folding the fabric over the template to appliqué try to place the curved edge on the diagonal grain. The stretch that lies here on the bias helps to create lovely soft curves with less bumps and folds.

2. If you are fussy cutting and placing the paper on the bias isn’t possible, consider using the fabric in a larger thircle. A larger, gentler curve is more forgiving with stiff fabric.

3. Next, use a ruler with a 1/4″ marking to add your seam allowance to the straight edges of your thircle shape. Cut with a rotary cutter or scissors. I love using an Add-A-Quarter ruler for this step. Using scissors cut a generous 1/4″ seam allowance around the curve.

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4. Use a fabric glue stick to keep the seam allowance tucked under. Use a fine line of glue, about 1/8″ away from the curved edge of the freezer paper. That will help when it comes to sewing the shapes down and will also reduce the chance of your fabric fraying along the raw edge.

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5. Match the seam allowance of your thircle with the corresponding point of your diamond background. Pin or lightly glue your shape into place. I like to pin along both seam allowances where there’s no freezer paper.

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6. Using a thread colour that disappears appliqué the piece down. Use small stitches and pull the thread a little to hide it.

7. Once the shape is appliquéd down, trim away your background with scissors leaving a generous 1/4″ seam.

8. Finally, whip out your freezer paper template to reuse. The less glue you use, the easier it is to remove and reuse the papers.

 

Now that your thircles are appliquéd down, you can piece your diamonds into a hexagon and fan your centre seam.

 

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I’ve been teaching workshops using this appliqué technique as well as the machine pieced thircles and most students are surprised by how much they enjoy the process. The smaller thircles are definitely less stressful if you appliqué them. The larger thircles can be rotary cut and machine pieced pretty quickly and painlessly. You can even mix both techniques in your quilt, maybe stick to one technique in each block though…

Hope that helps someone out there too afraid to try appliquéd curves. Let me know if you have any questions!

 

 

 

Filed Under: Front page, Lorena's patterns, Quilts, Tutorials, Uncategorized, Workshops Tagged With: applique, freezer paper appliqué, Opal Essence, tutorial, Workshop

Pie baking weather

12 July, 2015 by admin 2 Comments

Brr, the chill has descended here in Sydney. Pie baking weather, heat the house by turning on the oven for an hour. Win/win!

Apple, rhubarb and strawberry pie

5.0 from 1 reviews
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Rustic Apple, rhubarb and strawberry pie
Auth: Lorena
Recipe type: Dessert
Cuisine: Rustic
Prep time:  20 mins
Cook time:  1 hour 10 mins
Total time:  1 hour 30 mins
Serves: 8
 
An easy pastry recipe that can be adapted for savoury tarts and pies. It has a lovely soft crumb, like fine shortbread. I make it in the food processor but you can rub in the cold butter with your fingers quickly.
Ingredients
  • PASTRY
  • 200 grams plain flour
  • 125 grams unsalted butter
  • 2 tablespoons icing sugar mixture
  • 1 egg yolk
  • 2-3 tablespoons cold water
  • FILLING
  • 3 medium size apples, peeled, cored and sliced
  • ½ lemon, juice and zest
  • 1 bunch rhubarb, washed, trimmed and cut into 5cm lengths
  • ½ punnet strawberries, rinsed, hulled and cut in half
  • 1 teaspoon vanilla essence
  • ½ cup regular sugar
  • 1 teaspoon plain flour
  • ⅓ cup slivered almonds (optional)
  • ⅓ cup caster sugar for sprinkling
  • icing sugar to garnish
  • cream, custard or ice cream to serve
Instructions
  1. To make the pastry:
  2. Place flour, icing sugar and butter into the bowl of a food processor.
  3. Pulse until the mixture resembles fine breadcrumbs.
  4. Add the egg yolk and a couple of tablespoons of water.
  5. Pulse quickly and then turn out onto a lightly floured bench.
  6. Press the mixture into a ball, it should form a firm dough and stick together. If not, you may need a little more water, not more than a tablespoon at a time or it can get sticky and unmanageable.
  7. Press dough into a flat disc, wrap and refrigerate whilst you prepare your filling.
  8. The recipe work best if you can chill this for ½ hour or more so I often make this ahead of time.
  9. Apple, rhubarb and strawberry filling:
  10. Place rhubarb, apple slices,lemon juice and zest into a saucepan. Cook gently for 5 minutes.
  11. Add ½ cup sugar and vanilla and heat till sugar dissolves.
  12. Set aside to cool.
  13. Roll out your pastry:
  14. Using a rolling pin, roll out the pastry into a loose circle till it's about 35cm across.
  15. Butter a 20cm glass or metal pie dish and drape pastry into the dish, letting the excess pastry hang over the edges. Place it on to a metal oven tray and chill for 15 minutes to allow the pastry to relax again. (It is stressful work being rolled flat you know!)
  16. Heat the oven to 190C whilst you assemble the pie.
  17. Fill the pie crust with the cooked apple and rubharb mix, sprinkle with teaspoon of plain flour.
  18. Place cut strawberries on top.
  19. Sprinkle with slivered almonds.
  20. Bring edges of pastry up and over the pie in soft folds.
  21. Sprinkle the top of the pie with the extra caster sugar.
  22. Place pie with the oven tray underneath in the oven (to catch any drips) and bake for 20 minutes when it should be golden. Cover the top of the pie loosely with foil to prevent scorching and to cook the bottom evenly. Cook a further 20 minutes and remove the foil, if the pie needs a little more cooking and browning leave it in there a little longer. My pies took an hour to cook nicely, could be the size of my oven or the position of the rack, every oven is different!
  23. Serve warm, dusted with a little icing sugar and some cream, ice cream or custard for the ultimate indulgence. Enjoy!
3.2.2929

 

Filed Under: Desserts, Recipes Tagged With: apple, baking, dessert, freeform pie, pie, recipe, rhubarb, strawberry

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