Little give-away

Herzbox1Who doesn’t love them, these cute boxes for little give-aways. I found this version on several blogs posting on pinterest.com and tried them immediately. Choose one size of the free template and transfer it to your selected card stock. Simply cut it out and fold as marked. Fill in your praline or candy and slip wings into each other. The small box just fits for a single praline and I made it with plain-colored card stock matching with my paper napkins, flowers and tea light holders. The edges are embellished by small fancy handmade designs. Wanting to use them as seating cards simply write the name of your guest on one of the wings or mark with “Thank you” if you want to take them as give-aways. Alternating with little flower vases they look very nice too as a center piece.

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  • Kleine Geschenkbox/Little give-away/Cadeau de remerciement

Fruity noodle salad

You’ll have to be a perfect host tonight and don’t have hours left to spend them in your kitchen? Then you’ll appreciate this recipe for a nice noodle salad. You can easily cook the noodles already the day before and let them rest in their oil-vinegar dressing over night. Small dice of pineapple give it a fruity note and fresh scallions a light extra heat. Served in shot glasses and decorated with some scallion bars they’re looking really lovely.

Fruity noodle salad
Serves 6
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 9 oz small noodles (corkscres or shells)
  2. salt, 3tbsp of olive oil, 2 tbsp of herbflavoures vinegar, 6 scallions (2 for decoration)
  3. 1 can of pineapple (drained weight 9oz)
  4. 6oz Crème fraîche
  5. curry, freshly ground black pepper
  6. 1.2oz Parmesan shavings
Instructions
  1. Cook noodles in salty water, give into a sieve, rinse with cold water and drain off.
  2. Mix olive oil and vinegar (if taking lemon vinegar you'll get it even more fruity) and give dressing to your noodles and let rest over night if cooking them on the eve of your dinner.
  3. Wash scallions and chop. Drain off pineapple and collect juice. Cut pineapple into small cubes and give them to noddles with 4-5 tbsp of pineapple juice and the chopped scallions.
  4. Stir 4-5 tbsp of juice into Crème fraîche, flavour with curry, salt and pepper.
  5. Fold in cream and sprinkle with Parmesan shavings.
Notes
  1. Serve it in shot glasses and decorate with some scallion bars.
Bastelesel http://www.bastelesel.de/

Paper ball table setting

Paperball5The same procedure as for the apples on Tuesday but different sizes and papers. As already mentioned these balls are perfect for using leftovers of all kinds of cardstock papers. My lovely paper napkins influenced the choice of color and the length of my strips was determined by some coconut truffles. These are hidden inside my paper balls and can be savoured either directly with a nice cup of tea or taken home in their neat wrapping. As for the bottom I also used a jiffy clip for the top to close the ball. I usually conceal it with a nice satin ribbon. (Just for the blue ball I left the clip visible to show how the strips are gathered on top.) Here you can as well fix a little name tag for every guest. If you’re suffering paper ball fever then simply make some more of these balls and place them in the middle of your table. According to paper design and size of the balls they can be used for decorating windows or your Christmas Tree.
Go ahead, cut some strips and stick them together for nice balls.

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  • Paper Ball Deko/Paper ball table setting/Balles en papier à table

Paperball apples

Paperball4Autumn is coming and with it lots of crisp and fresh apples. For a tea time invitation I hid some apples in woven paper balls which I placed in a little chip basket. You can buy those strips cut and folded but I took leftovers of different papers to cut them myself. For a small apple you need 4 strips with a length of 9-10 inches and a width of 0.5 inch. All strips are punched at both ends and in their middle. Therefor fold each strip and punch both ends at once, open again and punch in the middle. Stick together 4 strips with the help of a jiffy clip and then place the apple in the middle of the paper “star”. If the stipes are long enough the open ends of all strips can be attached here. A small ribbon bow prevents the ball from reopening. If stipes are too short just take a thin twig (I always keep a certain stock of those materials at home) and place it beside to loop up the paper strips. Cut a small leaf of green cardstock and place it beneath the little bow. For an autumnal table setting these apples can easily replace the traditional place cards. Simply write the name of your guests on that little green leaf. To avoid toppling of your apple pass your jiffy clip through a paper circle first.
For some further decoration I chose different paper leftovers. Pictures and description to follow within the next days.

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  • Paperball-Äpfel/Paper ball apples/Pommes cachées en paper balls

 

Peaches in tomato salad

Looking for new recipes I often find those looking quite strange in the beginning. I tend to try them nevertheless and today I’d like to share one of them with you. This delicious tomato salad with fresh peaches can be served as a starter or in shot glasses on a party buffet.

Peaches in tomato salad
Serves 6
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Ingredients
  1. 3.5lb tomatoes
  2. 3 peaches
  3. 9 tbsp olive oil
  4. 4.2fl.oz. vinegar
  5. 2-3 tbsp honey
  6. salt, pepper
  7. 8 stems basil
  8. 1 Camembert
  9. 12 slices of smoked ham
Instructions
  1. Clean tomatoes and cut big ones into slices or samll ones into halves or quarters. Wash peaches, remove stone and cut in to slices too. Heat 5 tbsp of oil in a pan and fry tomatoes and peaches on both sides. Remove from pan to cool.
  2. Mix honey, vinegar, salt and pepper for your dressing. Then whisk with the remaining 4 tbsp of oil. Clean and cut basil, cut Camembert into slices and then in halves diagonally.
  3. Arrange tomatoes and peaches on plates and sprinkle with your dressing. Then add Camembert, ham and basil.
Notes
  1. Serve as starter with a toasted slice of rye bread.
  2. For serving at a party mix tomatoes and peaches with ham and sprinkle with dressing after layering the salad in shot glasses. Arrange with Camembert
Bastelesel http://www.bastelesel.de/
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  • Pfirsiche in Tomatensalat/Peaches in tomato salad/Pêches et salade aux tomates