needles&nonsense

I am a 25 year old knitting nerd and I have a love for all things crafty, (but mostly knitting).


ravelry


etsy

inkybynature:

The first picture is one done by the talented tattoo artist Guen Douglas back in MARCH (feel free to check Guen’s archive)!!! The second is one that someone is claiming to be ‘working on’ at the moment!!!!…You can try all you want to say that this has not been copied from Guen but slightly tweaking something does not make it yours and does not hide the fact that you have stolen someones work!!! 

Open your eyes!!!

eatdrinketc: VEGETARIAN MINI PIZZAS Makes around 8 – 10 small pizzas (5-inch) or 1 large Dough:1 cup/2,4 dl lukewarm water 2 tsp instant dry yeast 2 tsp sea salt 2 1/2 cup/6 dl spelt flour (we used light) 2 tbsp olive oil Tomato sauce: 1 tbsp olive oil 1 onion, chopped 1 clove garlic 2 tbsp capers (drained)a pinch of dried chili 1 1/2 cup/3,6 dl of canned tomatoes 1 tbsp fresh or 1 tsp dried oregano salt & black pepper Topping:4 pre boiled potatoes250 g marinated artichoke hearts100 g kalamata olives1 zuchini (marinated)1 eggplant (marinated)4 brown mushrooms, cut in quarters1/4 fennel, thin slices300 g small tomatoes2 small spring onions, divided in half1/2 broccoli100 g goat cheesesalt & black pepperfresh aragula, put it on after the pizza has been in the oven Making the dough: Pour warm water in a medium size bowl. Add salt and yeast and stir around. Mix in 2 cups of flour. Gradually add more flour until the dough comes together enough for you to start kneading it. Knead for a couple of minutes, add additional flour if it sticks to your hands. Put the dough back in the bowl and drizzle it with olive oil. Work the dough until it’s completely covered in the oil. Cover the bowl with plastic wrap and set it in a warm place for 1 – 2 hours. Making the tomato sauce: Heat olive oil in a medium size pot. Add onion, garlic, and chili and saute  for 2-3 minutes. Add capers and fresh tomatoes and spices and cook for 10 minutes, lower the heat and let it simmer for half an hour more under a lid. Preheat the oven to the highest possible temperature (450-500°F). Remove the plastic cover from the dough and start working it with your hands on a slightly floured work surface. Make 8 to 10 small portions. Stretch and flatten the dough until you get the desired size and thickness that you prefer and move it to a baking pan covered with parchment paper. Spelt flour doesn’t stretch as good as wheat flour but if you work carefully and flatten it with the palm of your hand you will get it right. Another trick is to roll them out directly on the parchment paper with a slightly floured rolling pin and then just move the parchment paper to the baking pan. Brush the dough with 2 tbsp tomato sauce. Cover them with topping of your choice. Bake for about 10-15 min until the outer part of the topping and the edges are slightly burnt. Sprinkle with fresh goat cheese, a bit of olive oil, fresh arugula, salt and freshly grounded pepper. Serve immediately.

eatdrinketc:

VEGETARIAN MINI PIZZAS
Makes around 8 – 10 small pizzas (5-inch) or 1 large

Dough:
1 cup/2,4 dl lukewarm water
2 tsp instant dry yeast
2 tsp sea salt
2 1/2 cup/6 dl spelt flour (we used light)
2 tbsp olive oil

Tomato sauce:
1 tbsp olive oil
1 onion, chopped
1 clove garlic
2 tbsp capers (drained)
a pinch of dried chili
1 1/2 cup/3,6 dl of canned tomatoes
1 tbsp fresh or 1 tsp dried oregano
salt & black pepper

Topping:
4 pre boiled potatoes
250 g marinated artichoke hearts
100 g kalamata olives
1 zuchini (marinated)
1 eggplant (marinated)
4 brown mushrooms, cut in quarters
1/4 fennel, thin slices
300 g small tomatoes
2 small spring onions, divided in half
1/2 broccoli100 g goat cheese
salt & black pepper
fresh aragula, put it on after the pizza has been in the oven

Making the dough: Pour warm water in a medium size bowl. Add salt and yeast and stir around. Mix in 2 cups of flour. Gradually add more flour until the dough comes together enough for you to start kneading it. Knead for a couple of minutes, add additional flour if it sticks to your hands. Put the dough back in the bowl and drizzle it with olive oil. Work the dough until it’s completely covered in the oil. Cover the bowl with plastic wrap and set it in a warm place for 1 – 2 hours.

Making the tomato sauce: Heat olive oil in a medium size pot. Add onion, garlic, and chili and saute  for 2-3 minutes. Add capers and fresh tomatoes and spices and cook for 10 minutes, lower the heat and let it simmer for half an hour more under a lid.

Preheat the oven to the highest possible temperature (450-500°F). Remove the plastic cover from the dough and start working it with your hands on a slightly floured work surface. Make 8 to 10 small portions. Stretch and flatten the dough until you get the desired size and thickness that you prefer and move it to a baking pan covered with parchment paper. Spelt flour doesn’t stretch as good as wheat flour but if you work carefully and flatten it with the palm of your hand you will get it right. Another trick is to roll them out directly on the parchment paper with a slightly floured rolling pin and then just move the parchment paper to the baking pan.

Brush the dough with 2 tbsp tomato sauce. Cover them with topping of your choice. Bake for about 10-15 min until the outer part of the topping and the edges are slightly burnt. Sprinkle with fresh goat cheese, a bit of olive oil, fresh arugula, salt and freshly grounded pepper. Serve immediately.