Well, yes it’s that time of year again.
It’s that time for all high-achieving parents to show off their wonderful Christmas ideas, including DIY presents, DIY trees, DIY decorations, DIY baking…. (insert envious tone here – if only we could be one of them!!)
It is also time for us mere mortals to ‘attempt’ to keep up with the Jones’ by keeping all of our failed DIY projects to ourselves.
BUT never fear. This year, I have been doing some easy peasy DIY Christmas projects that look so impressive that we wouldn’t dare bother telling anyone how easy they actually are.
This is what I’ve been up to….
WATERMELON CHRISTMAS TREES
What you will need:
- 1 x whole watermelon
- chopping board
- paring knife
- larger knife
1. One beautiful watermelon
2. Slice in half
3. Slice into sections
4. Slice into pie shaped pieces, then cut off the bottom left and right white/green sides. You now have a Christmas Tree!
5. For overachieving mums (meant with love!), cut off corners to make branches.
6. Serve with love
FELT CHRISTMAS TREE
What you will need:
- 1 large green felt
- 8+ smaller pieces of felt of our choice
- blue tac
All the materials laid you. You will also see two lots of velcro tabs, but there weren’t needed.
The final product. Stands to about one and a half metres tall, but obviously you make it according to how high you want it.
(recipe from The Age Epicure Chocolate cook book)
240g plain flour, sifted
180g unsalted butter, roughly chopped
3 tbsp ice water
(or buy frozen shortcrust pastry)
300ml thickened cream
1 tbsp castor sugar
100g unsalted butter
400g dark chocolate, roughly chopped
Method: Preheat oven to 200C. grease 26cm non-stick loose-bottomed flan tin. To make the pastry: on a marble bench top, sift the flour in a mound and add chopped butter to rub together. Make a well and add water. Form a small ball once the mixture becomes a little crumbly. Dust the ball with flour, wrap in plastic and refrigerate for thirty minutes. When ready, use a rolling pin to roll out. Lift pastry gently into tin. Press into the edges to patch up any thin bits – you don’t want the chocolate leaking through. Chill pastry again in tin for 3o mins. Line foil with foil and add pastry weights, such as rice. Bake for 15 mins. Remove tart and return to oven for 5-10 mins to crisp slightly. Be careful not to overcook the pastry as it will shrink.
Bring cream and sugar to the boil. Take off heat, and add butter and chocolate, stirring until melted. Cool slightly before adding milk. Pour chocolate through a sieve into the still-warm tart shell. Leave to cool, but don’t refrigerate.
Serve with berries and cream
See super easy recipe here at Paleo Grubs….
Do you have any ideas that you want me to test run? Share below…