Free knitting techniques ebook

I’ve been knitting since I was about seven, so that’s quite a few knits and purls under the bridge. Consequently, when I received an email this morning announcing a free downloadable ebook on knitting techniques, my pulse didn’t exactly start to race.

However, because I thought it might be a handy resource for less experienced knitters who may read this blog, I thought I’d take a look and let you know if it was worth investing some bandwith in.

And aren’t I glad I did! I found some great knitting techniques I hadn’t come across before and will definitely give a go, and others that I had forgotten, but will definitely re-acquaint myself with in some upcoming knitting projects.

To get the ebook, all you need to do is enter your email address. You’ll also need a program to unzip the downloaded file — you can use the evaluation version of WinZip, which you can get a 45-day free trial of from here (when it expires, you can just delete it and reinstall it) .

Whether you’re a new or experienced knitter, this free downloadable ebook from the Knitting Daily Web site is a great resource to keep on hand.

Knitting Techniques for More Successful Knitting

Tags: ebook, Knitting, Knitting Daily, techniques

Death by chocolate

If I had to pick my last meal, it would definitely have chocolate as an ingredient — and lots of it. Let’s face it; too much chocolate is barely enough!

One of my favourite winter ‘comfort food’ desserts is chocolate self-saucing pudding; an oldie but a goody. This one is an absolute corker — a coronary in every bowl!

Chocolate self-saucing pudding

Ingredients:
1 cup self-raising flour
1/4 cup cocoa, plus 2 tblspn extra
2/3 cup caster sugar
1/3 cup dark chocolate chips
50g butter, melted
1/2 cup milk
2/3 cup brown sugar, firmly packed
1 1/4 cups boiling water

Method:
1. Preheat oven to 180 degrees Celcius (160 degrees Celcius fan-forced).

2. Sift flour and cocoa together into a mixing bowl, then add caster sugar and choc chips and stir through.

3. Mix the melted butter and milk in a jug, then pour into the dry ingredients. Stir until combined and put into a greased ovenproof dish.

4. In a jug, combine boiling water, extra cocoa and brown sugar stir until combined. Pour over the cake batter — if you pour it over the back of a spoon, it won’t disturb the cake layer, giving a better-looking finished pudding.

5. Cook for about 45 minutes, depending on your oven. The pudding is cooked when the surface springs back when pressed lightly.

5. Let the pudding rest for about 5 minutes before serving. Transfer to bowls and top with cream or ice cream.

Tags: chocolate, dessert, pudding