Archives for the month of: March, 2015

So, following on from the debacle of showing my daughter a pansy that she confidently identified as a daffodil, I’ve decided to add one to her poncho.
I’m on the train and the reception isn’t very good so I decided to make it up as a doodle rather than finding a pattern and I’m quite pleased with the result.

First I crocheted the cone using a darker yellow


Then I added petals using the same basic principle as Irish roses.


Daffodils have 6 petals and they are quite pointie so I adjusted my trebles (Am. Double crochets) accordingly.

I know you are all waiting with baited breath to hear my daughter’s verdict, unfortunately she is asleep as it is well past her bedtime but I will ask her when we Skype in the morning and add a P.S. to my post.

For those of you who have cried, “My life will only be complete with the pattern!” (And I know there will be many for how could you help yourselves?)  how could I keep this from you? It is in UK crochet but I can translate on request.

Row 1 (dark yellow):
Chain (ch )6. Join with a slip stitch (ss)

Row 2:
Chain 3. 1 treble (Tr) , *1 doubletreble (dTr ), ch 2, ss into first chain. 2 Tr.*
Repeat between * 3 more times.
1dTr, ch2, ss into first chain. ss into third chain at start of row. fasten off.

Row 3:
Join light yellow wool at back of cone. Chain 3, ss into back of 2nd or 3rd treble at the base about 1/6th along the circle. Repeat 5 times so that there are 6 evenly spaced loops. Ss to join to first loop.

Row 4:

Work the following into each loop:

1 dc,  1 half treble (hTr), 1Tr,  1dTr, 1 triple treble, 1dTr, 1 Tr, 1 hTr, 1 dc.

Fasten off.


and here is a picture pattern, which is my preferred way to get instructions


Those of you who have been following my meanders will know about the poncho I made myself this summer for my sister’s wedding.  You may also know that my daughter requested one too like mother like daughter.

It will be pink and I made a decent start on collecting the completed motifs last night in front of the telly.


My 4 year old looked at the flowers and had a melt down because she wanted lots of different flowers (in fact identical to Mummy’s). I realised that I didn’t have enough wool for an entirely pink poncho and I’m am determined to stick to my new years resolution. So we have gone multicoloured and added a few insects for flavour 🙂

I simplified the butterfly compared with the one I made for my poncho



It’s a bit hard to see the green leaves with the dark background but I think this makes the pink, yellow and white flowers easier to see so here’s a picture of the leaves with a rather pretty espresso cup to show the scale


So for all of you lot on tenderhooks to see me hooking the net again (no pun intended 😉 ), we are approaching that exciting part of the poncho at speed…. Watch this post….

As I posted earlier, I’ve been making an Irish Crochet poncho for my 4 year old daughter and I made a pansy last week.


Since then, I’ve spent some time in the garden dead-heading my real life pansies and violas. As I moved from pot to pot,

<<whisper>> <<I’m a bit potty about violas>>

I’ve come to the realisation that the pansy I made could be better, biologically and also more in keeping with the Irish rose, the other main flower in the poncho.

So I tried another pattern from and made this:


but it still didn’t feel or look pansy enough for me.

So I stared at pictures of violas for a long time and made this little character:


It is small but it has the fused lower petal and the 2 small petals in front of the 2 overlapping large petals and it is more in keeping with the tiny viola in comparison with the large blousy pansies that the other flowers are.

So, feeling very pleased with myself, I Skyped my daughter today (at present I work away from home during the week) and asked her if she liked this little flower. She replied,

“Yes, it’s a nice daffodil.”

If anyone would like to make a viola/daffodil, here’s the pattern:



These exquisite cups are crispy and filled with various ingredients.  First I’ll describe how to make the batter.

Measure 650ml water into a jug. Sift together 250g flour and 60g rice flour (or corn flour is an alternative). .
Add a pinch of salt and place in a large pudding basin. Make a deep well and pour 2 beaten eggs into it. Using a small whisk, gently stir, so that the liquid pulls away the tiniest amount of flour each time. When the mixture starts to get thick, add a dribble of water and keep stirring, gently pulling in tiny amounts of flour. Once all the flour is incorporated, add the rest of the water, stir well and leave to rest for at least an hour or preferably overnight.

The pie tee mould
I bought mine in Malaysia but I have found these for sale in internet stores based in Penang. They are a solid brass fluted cup shape. To season one, scrub it really well to make it as smooth as possible and leave it to dry overnight. Preferably you want the brass to be looking shiny.

Frying the pie tee
Get a small sturdy saucepan, preferably heavy based. You need to be very certain it won’t wobble on your hob. Fill it with oil to a depth that is 5cm more than the height of the mould. Heat the oil to deep frying temperature. I use a sugar thermometer and keep it between 180 and 200 degrees Celsius. Heat the mould. Stir the batter. Pick the mould up and hold it over the pan until as much oil as possible has dropped off. Plunge it into the batter leaving 5mm proud of the surface. Wait until the sizzle is stopping then slowly and gently draw it upwards. Hold it in the air until the batter has dried. Place in the oil, gently swirling, which should loosen the top of the batter. If it is sticking to the mould, use a skewer to very gently tease it away. Hold the mould in the batter cup in the oil until it has started to brown, if you release it from the mould when it is still flexible, it will gently fold in half. Let it float off the mould and fry for a few more seconds until browned, pick out of the oil and drain on kitchen paper.

video frying pie tee

The fillings
In Malaysia I would use bang kuang (jicamo) but this is difficult to get in the UK. I’ve found a mixture of carrots and suede a reasonable alternative.

2 carrots, peeled and coarsely grated
1/2 suede, peeled and coarsely grated
200g cooked prawns, coarsely chopped
100g bean sprouts (tau gay)
White pepper

Fry the carrots and suede in a dry kuali (wok) until softened. If necessary, add a dribble of cold water to prevent burning but make sure it all steams off, the aim is a very dry mixture. Add the prawns and heat through. Season to taste with lots of pepper and salt if necessary

Chopped fresh coriander
Grated cucumber (remove the seeds first)
Lap cheong dried sausage  (I would avoid chorizo as the flavor is too strong but saussison is a good alternative)- chopped and gently fried in a dry pan and drained on kitchen paper.
Finely shredded omelette
Thinly sliced chillies

Assembling the pie tee
Place the filling and dishes on the table


Each person takes a batter cup, fills it with the carrot and suede filling and garnishes as they fancy.