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Monthly Archives: December 2015
  • Posted on December 30, 2015

    Happy New Year!!

    Happy New Year!! We hope 2015 has been a good year for you all and that 2016 brings successes, health, and happiness. For our part, we’ve published some beautiful books this year, and have loved sharing them with you, and hope to do much more of the same in the coming 12 months. For now though, we’re looking forward to celebrating New Year’s Eve with our friends and families, and hopefully one or two of these champagne cocktails!

    Kir Royal

    The most classic of cocktails, fabulous as an aperitif.

    2 tablespoons crème de cassis

    1 bottle sparkling wine or Champagne

    MAKES 6

    Divide the cassis among 6 glasses then top up with champagne. It’s one of the most simple yet delicious cocktails.

    Rossini

    A great variation on the Bellini, the Rossini can be spiced up with a little Chambord and a dash of orange bitters – two of a bartender’s favourite ingredients.

    15 ml/½ oz. raspberry purée

    1 barspoon Chambord (optional)

    2 dashes of orange bitters

    Champagne, to top up

    Add the purée, Chambord (if using) and bitters to a champagne flute and top gently with champagne. Stir gently and serve.

    Or for something really special, try The Curious Bartender’s

    Champagne Gin Fizz

    For the Lemon & Lime Gomme

    50g/2 oz. lemon zest

    40g/1⅓ oz. lime zest

    270ml/9 oz. water

    600g/1 lb. 5 oz. sugar

    30ml/1 oz. vodka

    3g citric acid

    2g malic acid

    Sous vide the lemon and lime zest with the water at 60ºC/140ºF for 2 hours. Filter the liquid through muslin cheesecloth, then transfer it to a saucepan. Add the sugar, and heat until the sugar has dissolved, then add the vodka and acids. Bottle and refrigerate until required.

    For the Champagne Gin Fizz

    400ml/13½ oz. water

    10g/1⁄3 oz. Lalvin EC-1118 Champagne yeast brand

    170ml/5¾ oz. Tanqueray London dry gin

    90ml/3 oz. ‘lemon & Lime gomme’

    Orange flower water, to serve

    MAKES 6

    Heat 100 ml/3⅓ oz. of the water to 35ºC/95ºF. Add the yeast, stir fast, then set aside for 5 minutes. Mix the gin, Lemon & Lime Gomme and remaining water in a large mixing bowl. Pour the yeast into the bowl and whisk vigourously to fully aerate the drink. Once fully mixed, transfer the mixture to a sterilized champagne bottle and apply the cork and cage. Store at around 30ºC/86ºF for 9 days, then put in the fridge, standing up, for a further 2 days.

    To serve, spritz chilled Champagne flutes with orange flower water and fill to the brim!

    These recipes are taken from (in order):

    Winter Cabin Cooking by Lizzie Kamenetzky, available here.

    The Pocket Book of Cocktails, available to pre-order here.

    The Curious Bartender by Tristan Stephenson, available here.

    Make sure you don't miss any of our news and delicious recipes in 2016 by signing up to The Pantry! Happy New Year!


    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with New Year, christmas, drinks, Tristan Stephenson, cocktail, 2015, champagne, The Curious Bartender

  • Posted on December 24, 2015

    Merry Christmas!!

    Just a short one today folks, to wish you all a very Merry Christmas and a Happy New Year from everyone at Ryland Peters & Small and CICO Books!

    photograph © Villager Jim


    This post was posted in Featured, News, UK, What's new and was tagged with New Year, christmas, photos, 2015, Villager Jim, Labradorable

  • Posted on December 21, 2015

    Boxing Day Pie

    Don't let all that Christmas cooking go to waste! You'll spend all day making the perfect Christmas roast with all the trimmings so why not make the most out of those delicious leftovers with this Boxing Day Pie recipe from Modern Meat Kitchen. Miranda Ballard shows us how this simple and quick recipe can allow you to spend more time with loved ones this Boxing Day. Then all you'll need to do is to sit back with a well-deserved glass of wine and let the compliments roll in!

    Boxing Day Pie from Modern Meat Kitchen

    Boxing Day Pie

    The ultimate celebration of leftovers! Boxing Day is a bank holiday celebrated on 26 December in the UK. This is my mother’s recipe and she realized, even from when my sister and I were very young, that we were asking for tiny portions of the separate meats and vegetables on Christmas Day because we were trying to stockpile as much as possible for her Boxing Day pie! If you’re out and about for the few days after Christmas, this is also a brilliant way to trim and freeze all the leftovers for another time. It just takes 15 minutes without cooking, so you can sort out the whole fridge in a single recipe.

    About 1.5 kg /3 lbs. Christmas or Thanksgiving leftovers, such as turkey or goose, ham, bacon, sausages, stuffing, sprouts, roast potatoes, carrots, parsnips, bread sauce or peas

    WHITE WINE SAUCE

    50 g/3½ tablespoons butter

    1 teaspoon mustard powder

    50 g/6 tablespoons plain/all-purpose flour, sifted

    700 ml/scant 2 cups whole/full-fat milk

    150 ml/⅔ cup white wine

    salt and pepper, to season

    TOPPING

    100 g/scant 2 cups fresh breadcrumbs

    100 g/1⅓ cup finely grated Parmesan cheese or grated Cheddar cheese

    SERVES 4

    Preheat the oven to 180°C (350°F) Gas 4.

    To make the sauce, melt the butter in a pan over a medium heat and sprinkle in the mustard powder and flour.

    Add a pinch of salt and pepper and then slowly add the milk, a little at a time, mixing well with the butter and flour base.

    Once all the milk is added, keep stirring continuously over the heat until the sauce begins to thicken. Once it is the consistency of double / heavy cream, add the wine and reduce to a low simmer.

    Taste and add more seasoning as you like.

    Then take all the leftovers and slice everything you can into strips and discs. My mother even slices the roast potatoes and sprouts, and there are always lovely big chunks of the ham shredded in there too. Any leftover sausages are sliced lengthways to make thin strips.

    Layer them all in a large roasting pan, however you like. We tend to be a bit particular and have separate layers of each, but you can honestly just throw it all in. Pour the white wine sauce over the top. Mix the breadcrumbs and Parmesan or Cheddar together in a bowl and sprinkle over the top.

    Bake in the preheated oven with foil on top for 20 minutes, then remove the foil for another 20 minutes. If you want to brown the top a little more to serve, just pop it under a preheated grill for a few minutes until crispy and browned.

    I like to serve this with lots of ketchup on the side, but it’s also nice with leftover cranberry sauce.

    Modern Meat Kitchen by Miranda Ballard

    This recipe is taken from Modern Meat Kitchen by Miranda Ballard, which is available  here.


    This post was posted in Featured, Recipes, UK, What's new and was tagged with christmas, savoury, Miranda Ballard, recipe for the weekend, cheese, 2015, meat, boxing day

  • Posted on December 18, 2015

    Christmas Dinner in a Mouthful!

    Obviously roast turkey is the main event next week, but if you just want to squeeze a little more turkey into your Christmas food, today’s recipe is for you! These adorable little canapé sliders are like Christmas dinner in a mouthful and make the perfect finger food for any party throughout the festive season! (and if you’re having a panic about the turkey itself, check out Miranda Ballard’s Top Tips!)

    Christmas canapé sliders with cranberry sauce & camembert

    These seasonal sliders are perfect served as festive canapés or appetizers for a winter menu. They are also great for using up any leftovers you may have during the holiday season.

    For the sliders

    1 parsnip, cut into 1-cm/ ¾-inch slices

    1 tablespoon runny honey

    160 g/5½ oz. lean minced/ground turkey

    1 tablespoon beaten egg

    2 teaspoons tomato purée/paste

    3 cooked chestnuts, finely chopped

    3 tablespoons fresh breadcrumbs

    1 tablespoon olive or vegetable oil

    sea salt and freshly ground black pepper

    To serve

    5 squares of Camembert cheese

    cranberry sauce

    5 cocktail sticks/toothpicks

    Serves 5 sliders

    Preheat the oven to 180°C (350°F) Gas 4.

    Put the parsnip in a baking dish, drizzle with the honey and toss to coat. Bake in the oven for 25–30 minutes until soft and starting to brown. Remove from the oven and leave to cool.

    Put the turkey in a bowl with the egg, tomato purée/paste, chestnuts, breadcrumbs and salt and pepper. Divide the mixture into five equal pieces and shape into five slider patties. Press each slider down to make them nice and flat.

    Heat the oil in a frying pan/skillet and fry the sliders over medium–high heat for 4 minutes on each side until cooked through.

    Put the sliders on a serving plate and cover each with a square of Camembert. Top the sliders with a slice of roasted parsnip and put a cocktail stick/ toothpick through the middle of each slider to hold them in place. Serve with a bowl of cranberry sauce for spooning.

    This recipe is taken from Burgers and Sliders by Miranda Ballard, available here. Miranda’s latest book is Modern Meat Kitchen is available here. Have a wonderfully festive weekend!


    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with New Year, christmas, savoury, Miranda Ballard, event, recipe for the weekend, cheese, 2015, meat

  • Posted on December 16, 2015

    Mark Dredge's Best Beer Selection

    Beer writer Mark Dredge has been on the hunt for The Best Beer in the World and boy, has he got some tales to tell! Here are six of his favourite beers and Mark's tasting notes about each one...

     

     

    Howling Hops Pale XX
    Howling Hops starting in the basement of The Cock Tavern in Hackney, my favourite local pub and somewhere I like to sit and write. This Pale Ale is bursting with juicy American hops and a great example of British beer at the end of 2015.

     

    Kernel IPA

    As part of my attempt to have a perfect London beer day (which ended in The Cock Tavern), I stopped at The Kernel Brewery for one of their amazing IPAs which are lush and smooth with toasty malt then vibrant with fresh, citrusy, tropical hops.

     

     

    Beavertown Smog Rocket

    One of my favourite dark beers, this uses smoked malt to give a depth of bonfired bacon into this smooth Porter. I love having this with barbecued or roasted meat.

     

     

    Orval

    I stayed at the Orval monastery while writing The Best Beer in the World and it was one of the most remarkable experiences of my life. The beer is also remarkable: it evolves in the bottle developing a funky, complex tartness that's peppery and lemon and slightly unusual.

     

     

     

    Firestone Walker Wookey Jack

    While looking for the best IPA in California, I went on a 400-mile roundtrip to have lunch and beers at Firestone Walker - it was totally worth it because they make amazing beer. Wookey Jack is a black rye IPA that's like a spicy, boozy, dark chocolate orange.

     

     

     

     

    Rochefort 10

    Brewed by Belgian monks, this beer is like a glass of Christmas: dried fruit, festive spice, cocoa, toasted nuts, plus a deep warming depth from the alcohol. It's strong, complex and contemplative. It's widely regarded as one of the best beers in the world.

     

     

    To hear more of Mark's stories from his search for The Best Beer in the World, watch this short video or check out his latest book.

     


    This post was posted in Featured, News, UK and was tagged with Mark Dredge, beer

  • Posted on December 15, 2015

    Christmas Party Make-up

    Tonight is the RPS and CICO Books Christmas Party and we’re very excited! There has been a little talk of what we will be wearing, and a lot of talk of which of Lisa Potter-Dixon’s Easy On The Eyes make-up looks we are going to re-create. Leading the way is the Colourful smoky eye in 5 minutes – this fun look is perfect for speedily glamming everything up before you head off to your Christmas party! If you’ve got a bit more time for your look, take a look at this instagram post for more #EasyOnTheEyes inspiration!

    Colourful smoky eye in 5 minutes

    I love experimenting with different colours. A colourful smoky eye can be super-quick, but gives your whole look a real pop! As always, pick your colour. We’re only going to use one colour here, so feel free to use a powder or cream eye shadow, whichever you prefer. I’m using a gorgeous pastel purple.

    Step 1: Start in the centre of your eyelid and blend the shadow with a blending brush in circular motions all over the eyelid. Go into the socket, but don’t go any higher. Take a clean blending brush and blend the shadow again. You want to get the colour as even as possible and using a clean brush will help you achieve this.

    Step 2: I love framing the whole eye with colour. Using the same colour and a pencil brush, blend the shadow under the lower lash line into the corner of the eye and connect the outer corner of colour to the upper eyelid.

    Step 3: Use a cotton bud/swab to soften the edges of the colour.

    Step 4: Add tonnes of mascara. You could use a matching coloured mascara or a blue mascara (as shown) to really show off the look. Gorgeous!

    This is just one of the gorgeous looks in Easy On The Eyes by Lisa Potter-Dixon, head make-up and trend artist for Benefit Cosmetics which is available here.


    This post was posted in Featured, News, UK, What's new and was tagged with christmas, event, photos, quick, 2015, make-up, Lisa Potter-Dixon, Easy On The Eyes

  • Posted on December 11, 2015

    Lucia Celebrations

    As we are learning, the Scandinavians do celebrations very well – usually it seems to involve some kind of alcohol and a different kind of bun for each celebration. Obviously this is something we can get behind. So, this weekend is St Lucia’s Day and we have watched this useful video on what this involves over on The Scandi Kitchen blog. We’re not sure we’d be able to manage a crown of candles, but saffron buns we can do! So here is their recipe, as featured in The Scandi Kitchen by Brontë Aurell.

    LUCIA CELEBRATION SAFFRON BUNS

    Scandinavians celebrate St. Lucia’s Day on 13th December – the day we wake up early and sing the light into the darkness. Processions of children in white robes tied with red sashes walk through towns holding candles. At the front, a girl – the Lucia Bride – wears a wreath of real candles in her hair. In Sweden and Norway, saffron bread and buns are traditionally eaten on this day. We also enjoy these buns at our famous Glögg parties.

    50 g/3 tablespoons fresh yeast or 25 g/1 oz. dried/active dry yeast

    400 ml/1¾ cups whole milk, heated to 36–37°C (97–99°F)

    1 teaspoon saffron powder (if using saffron strands, grind to a powder in a pestle and mortar and soak in the milk beforehand)

    150 g/¾ cup caster/granulated sugar

    200 g/1 cup plain skyr, quark or Greek yogurt, at room temperature

    1 teaspoon salt

    1 egg

    175 g/1½ sticks butter, softened, at room temperature

    Approx. 800 g/5¾ cups white strong/bread flour

    Handful of raisins

    Beaten egg, for brushing

    3–4 large baking sheets, greased and lined with baking parchment

    MAKES 30

    If using fresh yeast, add the yeast and milk to a mixer with a dough hook attached. Mix until the yeast has dissolved, then add the saffron powder.

    If using dried/active dry yeast pour milk into a bowl, sprinkle in the yeast and whisk together. Cover with clingfilm/plastic wrap and leave in a warm place for about 15 minutes to activate and become frothy and bubbly. Add the saffron powder. Pour into a mixer with a dough hook attached.

    Add the sugar and mix together for a minute or so, then add skyr, quark or Greek yogurt, salt and egg, and mix well. Gradually add the softened butter in pieces and begin to add the flour gradually while mixing, making sure there are no lumps of butter. You’ll need around 800 g/5¾ cups or so of flour, but the exact amount depends on how the dough feels. Keep mixing until you have a dough that is still sticky, but doesn’t stick to your finger too much when you poke it. Too much flour makes the buns dry. If you’re using an electric mixer, knead for about 5 minutes or knead by hand for 10 minutes. Leave the dough to rise in a warm place until it has doubled in size (about 30–40 minutes in a bowl covered with clingfilm/plastic wrap).

    Turn the dough out on a lightly floured surface and knead until smooth. Cut the dough into 30 equal-sized pieces. Roll each piece in your hand into a long cylinder, then transfer to the baking sheets and mould into an ‘S’ shape (see picture). Add a single raisin to the centre of the point where the ‘S’ shape curves (two raisins for each bun). Leave to rise again for 25 minutes.

    Preheat the oven to 200°C (400°F) Gas 6.

    Brush gently with egg and bake them in the preheated oven for 10–12 minutes. The buns should have a slight tinge of brown on top.

    Leave to cool under a damp dish towel (this prevents them from becoming dry).

    The Scandi Kitchen

    This recipe is from The Scandi Kitchen by Brontë Aurell.


    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with christmas, homemade, baking, recipe for the weekend, sweet, 2015

  • Posted on December 9, 2015

    The Office Christmas Party

    We’re really looking forward to our office Christmas party next week but as we all know, the office Christmas party can be difficult territory to navigate. David Brent dancing anyone? But never fear, The Office by Jo Hoare is on hand with a handy guide to having the best time!

    The Christmas Party

    Doritos, sweaty cheese, and cheap wine in plastic cups served in a hastily cleared conference room, soundtracked by someone’s iPod handily dropped into one of the aforementioned plastic cups. “It makes a good speaker,” according to the IT man. Yes it does... if you happen to be an ant with exquisite aural skills. Having said that, not being able to hear Mariah Carey punctuated with adverts for Anusol (because everyone’s been too tight to fork out for Spotify Premium) isn’t too much of a hardship. So far, so terrible, right? But don’t panic. You can get through it, simply pick a desired outcome and follow these key points:

    AIM: TO PULL THE OFFICE HOTTIE

    DO: Splash a little bit of cash (if you can expense it, even better). Turning up with a snazzy bottle of champers (prosecco will do) under your arm to a party where, gallon for gallon, petrol would cost more than the provided wine (and probably taste better) guarantees attention from the whole room. It’s a trick reminiscent of teenage house parties but guess what—it still works. Use a glass of bubbly to rescue your crush from a night of esophageal torture caused by ingesting vinegary plonk, then hint that there’s plenty more where that came from. They’ll be putty in your hands.

    DON’T: Ply them with too much booze. No one wants a sexual harassment charge on their disciplinary record.

    AIM: TO BEFRIEND THE BOSS

    DO: Research your target. Don’t put your foot in it by asking about the wife and kids when he’s recently left them to shack up with his one-time PA, or has just been dumped in favor of a 25-year-old personal trainer. Proving difficult to find this info? Take a good look at the man. Is he sporting a beard that verges on neglect? Are his shirts suddenly as crumpled as Hugh Hefner’s bedding? She’s left him. Penis-extension Porsche in the office car park and Gucci belt suddenly holding up his paunch? He’s snared himself what your mother would call a dolly bird.

    DON’T: Think eight drinks in is the right time to tell him your thoughts on how to run the company. You’ll only end up petitioning for the right to glory holes in the bathrooms or corporal punishment for stapler thieves.

    AIM: TO DRINK THROUGH THE PAIN

    DO: Pre-game. For total and complete oblivion there’s probably not going to be enough booze at your carefully-budgeted-per-head event. Loosen yourself up with something socially acceptable like Buck’s Fizz from around mid-afternoon. No one needs to know the ratio of orange juice to fizz is akin to your chance of winning the lottery.

    DON’T: Arrive late. The good (i.e. strong) drinks will be served first and will as such run out first. Welcome cocktails are your friend. Take as many as you can and then secret them away in a hiding place (this hiding place may well be your stomach).

    AIM: TO GAIN BLACKMAILABLE MATERIAL

    DO: Fake your boozing. You want to give the impression of being as wasted as everyone else while you remain fully alert to office indiscretions. Helpful hints to this include: a) tying your tie around your head in the manner of a Rambo-esque character, AKA the public schoolboy at a wedding b) untucking one side of your shirt or taking off your high heels and staggering everywhere in your stockinged feet. If you’re combining this aim with befriending the boss and he or she is of the opposite sex you may also introduce a “hilarious” party game at this point. Something with balloons and body contact usually works and will probably be an easy gateway into the kind of hedonism usually seen only at WASP swingers parties.

    DON’T: Let your phone battery die. You know the rules, pictures or it didn’t happen.

    The Officeby Jo Hoare is available here. For more stocking filler gift inspiration, check out our Pinterest gift guide!


    This post was posted in Featured, News, UK, What's new and was tagged with christmas, event, gift, quick, humour, 2015

  • Posted on December 8, 2015

    Wreath of Succulents

    Are you looking for a beautiful and timeless Winter decoration for an upcoming Christmas party? This living wreath of succulents from The Winter Garden by Emma Hardy radiates natural sophistication and will keep your garden looking colourful and festive through the colder months.

    Wreath of Succulents

     Wreath of Succulents

    This beautiful living wreath is very simple to make and will look good all year round. Succulents are tough plants and cope well when divided, rooting well when replanted. I’ve used a large selection of plants, but if they are not available at your garden center or you wish to keep the cost down, simply break off sections from succulents you already have. Try to vary the colors from greens and whites to reds and mauves.

     

    You will need:

    Moss (available from florists)

    Wire wreath base, 14 in (35cm) in diameter

    Potting compost

    Copper wire

    Selection of succulents—I used Jovibarba hirta neilreichii, Jovibarba heuffelii, Sedum acre

    ‘Golden Queen,’ Sedum ‘Alba,’ Sedum ‘Sakhalin,’ Saxifraga ‘Southside Seedling,’ Delosperma congestum ‘Golden Nugget,’ Lewisia tweedyi, Sempervivum ‘Fuego,’ Rhodiola

    pachyclados, Chiastophyllum oppositifolium, and Androsace sempervivoides

    Stiff floristry wire

    Wire cutters

     

    1. Tear the moss into pieces and lay them in a ring shape slightly larger than the wire wreath base, root side up, on the table. Lay the wire wreath base on top of the moss.

    The Winter Garden Step 1

    2. Place handfuls of potting compost on the wire wreath base. Gather up the moss to cover the base and potting compost completely, wrapping copper wire around it to hold it in place.

    Wreath of Succulents Step 2

    3. Cut a length of copper wire about 20 in (50cm) long and fold it in half. Wrap it around what will be the top of the wreath, twisting it around itself to form a loop to act as a hanger.

    Wreath of Succulents Step 3

    4. Gently pull florets and sections of the succulents from their main plants, keeping the roots intact. Cut the floristry wire into lengths of about 4 in (10cm) and bend them in half to form a “U” shape. Dig a small hole in the moss with your finger and lay the plant in it, securing it in place by pushing a bent wire around the base of it. This will be easier with some succulents than others, but judge each one individually, adding an additional wire if you need to.

    Wreath of Succulents Step 4

    5. Work around the wreath, adding more plants and varying the shapes and colors to form an attractive arrangement. Leave little gaps between plants so they will have room to grow and fill the space. Check that all the plants, the potting compost, and the oss are securely held in place by the wire. Wind the wire around itself a few times to fasten it and cut with wire cutters.

    Wreath of Succulents Step 5

    Aftercare

    Ideally, the wreath should be left lying horizontal for at least a couple of weeks to give the plants a chance to root themselves, but if you are making it at the last minute to decorate a party, ensuring that the plants are tightly held in place should be enough to keep it looking good when it is hanging. Succulents can survive quite dry conditions, so make sure that the wreath does not become waterlogged. In very dry weather, just moisten the moss and potting compost a little.

     

    For more stylish winter gardening projects and decorating ideas see The Winter Garden by Emma Hardy available here. 


    This post was posted in Craft Projects, Craft Projects, Featured, UK, What's new and was tagged with christmas, christmas decorations, christmas craft, 2015, gardening, winter, craft

  • Posted on December 5, 2015

    Christmas Stocking Cards

    The festive spirit has well and truly kicked in at RPS and CICO Book Towers and we’ve got a new Jen and Polly MAKE… video tutorial to prove it! This weekend is the perfect time to start making cards with the kids and we just love this one! Click the image to take you to the video, and the instructions are below. Happy making!

    Christmas Stocking Cards

    Give a Christmas stocking with a difference. These cards will add festive cheer to any mantelpiece. Using a traditional Christmas color scheme of red and white, they make the perfect card for a child but will be equally loved by adults, too. Use store-bought giftwrap papers or decorate plain red and white card with adhesive stickers. The addition of ribbon and braid finishes the cards off beautifully.

    Materials

    Stocking template (download here)

    Pencil

    Scissors

    Thin red and white card

    Red and white circular stickers

    Red and white patterned giftwrap

    Glue stick

    Red crepe paper

    Sewing needle and red thread

    Fast-drying, high-tack craft glue

    Selection of buttons, braids and ribbons

    Rotary hole punch

    Print the stocking template (download here). Using the template, draw and cut out stocking shapes from the white and red card.

    For the spotted stockings, stick circular stickers randomly all over one side of the card stocking. Alternatively, draw around the template onto patterned paper and cut out. Glue this onto a plain card stocking with glue stick.

    Decorate the tops of the stockings with lengths of ribbon and braid, adding a ribbon bow or buttons if desired.

    Using the hole punch, make a hole in the top corner of the stocking. Cut a 6-in. (15-cm) length of thin red ribbon and thread it through the hole. Tie a neat knot in the ribbon and trim the ends to even them.

    Give the card to your friend!

    Alternatively, for the ruffle stockings, cut a 12 x 1-in. (30.5 x 2.5-cm) strip of crepe paper. Stitch along one long edge, securing the thread with a knot at the start. Pleat the paper as you go by gathering it until it measures 4⅜ in. (11 cm). Finish with a few stitches or a knot.

    Cut out a cuff from either red or white card (the opposite color to the main stocking). Apply craft glue along the bottom of the cuff and glue the crepe paper ruffle along this, if using.

    Glue the cuff onto the stocking.

    This project is adapted from Hand-Crafted Cards which is available here. For more festive inspiration, check out our new Christmas Pinterest board!


    This post was posted in Craft Projects, Featured, News, UK and was tagged with christmas, homemade, handmade, school holidays, kids, video, 2015

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