Inside Out - Marketplace Art

Today we're getting to know a little bit more about the very talented Cath from Marketplace Art. She creates gorgeous artworks, so check them out next market day and head over here to check out her website.

Q. What are the 3 most important things you do to prepare for market day.

1. Check that all my displays ie. racks, stands, and blinds are clean and in working order.
2. If Greg, my husband is away, call in all favours from friends and family to make sure I have a carer for my little bloke, Harry. Preferably one who doesn't need paying!
3. Set my alarm for 'bird chirping early' on Market day.

Q. Where do you draw inspiration from?

I take inspiration from my own personal love of colour and things 'bright and beautiful'. I am likewise inspired by all things circular - the circle of life, continuity of thought, threads of conversation, what goes around comes around....

Q. What do you do to relax?

Strangely, I love to ride my bike really fast! Excellent for relaxation....

Q. Is this your full time job?

I am a full time stay at home mum, part time artist! Next year I plan to balance study of Nutrition and Dietetics with the pursuit of my artwork and care of my family...

Q.Something about yourself that you would never have guessed?

I spent 23 years of my life serving in the Australian Regular Army and was awarded the 'Order of Australia Medal' for my service.

OK, so that's five!

Gourmet Wednesday

Absolutely NOTHING beats homemade pastry and to make it even better...

homemade fruit mince!

So give these a go - what a shame...you'll have to eat a few batches to 'test' them before making some to giveaway at Christmas time!

Ingredients

2 tbs brown sugar
2 tbs brandy
1 small Granny Smith apple, peeled, cored, coarsely grated
85g raisins, coarsely chopped
85g currants
85g sultanas
60g glace cherries, coarsely chopped
115g (1/3 cup) breakfast marmalade
1/4 tsp mixed spice
600g (4 cups) plain flour
80g (1/2 cup) icing sugar mixture
300g chilled butter, chopped
2 egg yolks
4-5 tbs water
White sugar, to sprinkle
Icing sugar, to dust

Method

Combine the brown sugar, brandy, apple, raisins, currants, sultanas, cherries, marmalade and mixed spice in a bowl. Set aside, covered, stirring occasionally, for 1-2 days to macerate.
Place the flour, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolks and water, and process until the dough just comes together.
Turn the dough onto a lightly floured surface and knead until smooth.
Preheat oven to 180°C. Roll out the pastry between 2 sheets of non-stick baking paper until 3mm thick. Use a round 6.5cm-diameter pastry cutter to cut 40 discs from the pastry. Line forty 30ml (1 1/2-tablespoon) capacity patty pans with the discs. Use a fork to prick the bases.
Re-roll leftover pastry between 2 sheets of non-stick baking paper until 3mm thick. Use a round 5cm-diameter pastry cutter to cut 40 discs from the pastry. Spoon 1 heaped teaspoon of fruit mixture into each pastry case. Top with pastry discs or cut out star shapes to use as lids. Press edges to seal. Sprinkle with white sugar. Bake for 30-35 minutes. Set aside for 15 minutes to cool before transferring to a wire rack to cool completely.
Dust the pies with icing sugar to serve.

Notes

Freezing tip: At the end of step 5, layer the fruit mince pies between sheets of freezerproof paper in an airtight container. Label, date and freeze for up to six months. Thaw overnight at room temperature.
Allow two days macerating and cooling time.

Make

Well, I am a bit of a self-confessed Christmas nut...

I love the traditions, the decorating, the tree, the food, the presents!

aaaaahhhh...love it!!

So when I saw these hanging delights, my heart skipped a beat and I have been off to my craft shelves - come and make some with me...

I'm thinking of a big display in my windows like the above image - and of course some small ones to hang on the tree too!

Gather a collection of doilies - and as is the case with snowflakes - variety is the spice of life!

Lay doilies on a covered surface and with a foam roller or brush, coat both sides with undiluted fabric stiffener until just saturated.

(I once used PVA glue watered down a bit and it worked just as well too)

Let dry overnight, then hang with thread or fishing line.

So pretty!

Monday Inspiration

In order to be irreplaceable one must always be different.

Coco Chanel.