Custom Purple Bird Lunch Bag

It's been a very busy week with custom Lunch Bag orders. Here are 2 using my favorite fabric, Purple bird. The first Lunch Bag is designed to fit the Tupperware Sandwich Keeper Plus, the second Lunch bag is a Large lunch bag so no more tippy over containers at lunch time! (can also fit the Sandwich keeper Plus) Available at BonTons on Etsy https://www.etsy.com/shop/BonTons?ref=si_shop

Custom Large Lunch Bag

It has been a busy month developing a new sized lunch bag.
Now available is the Custom Large Lunch Bag. Fully insulated.  Perfect size for those lunches that you don't want to tip over. Large enough to fit Tupperware Sandwich Plus Keeper too! Available in my Etsy store 

Available at https://www.etsy.com/shop/BonTons
Visit my Facebook for more custom orders https://www.facebook.com/BonTons

Wonton Soup Recipe

So I'm making this right now, WonTon Soup. Delicious, delightful dumplings! You want the recipe, here we go

WonTon Soup - straight from my kitchen!

250g packet of fresh WonTon wrappers
2 litres stock ( you make it how you like it)
500g chicken mince
1 egg
chilli sauce
soy sauce

So add your stock to the pot, add the chilli sauce and soy sauce (I don't measure, add how much you like) Bring to the boil.

While you are waiting for the soup to boil, make the little dumplings. Put the chicken mince in a bowl with the egg and mix until combined with a fork. Lay the wrappers out on the bench and put about 1 -2 teaspoon of the chicken on each.

Now for the tricky bit, have a small bowl of water to dip your finger in here. Wet 2 sides of the dumpling with your finger, then fold over diagonal to form a triangle. Now bring the 2 points up to the middle, twist a little forming a little dumpling.


Okay, so the soup is boiling, add those dumplings and let cook for 20-25 minutes. They will smell awesome.

Ladel some out and eat, no time to add pretty embelishments.

Winter Warming Pumpkin Soup

Cooler months are fast approaching. Thought I would share my families favourite Pumpkin soup recipe.

Ingredients
700g kent pumpkin, remove skin
500g potatoes peeled
1 onion, remove skin
1L chicken stock
1t garlic
25g butter
pinch salt

Cut up pumpkin and potatoes roughly same shapes. Cut onion into large pieces. Add to large pot with the garlic, butter and salt.  Heat through until butter has melted.
Add enough chicken stock to cover the vegetables. Bring to the boil. Allow to boil until pumpkin and potato soften.

Remove from heat. With a blender, I use a stick blender, blend until a consistency you like. I like to leave some chunky bits.

If it is too watery, cook down on stove for a while.

I like to eat it with garlic bread or over gnocchi with crispy bacon pieces sprinkled on top!

Pinch and a Punch for the first of the month

Pinch and a punch for the 1st of the month. Cannot believe it's May already.
I celebrated another birthday on the weekend. It was a major birthday, ending with a zero, but we won't talk about that here LOL

There was delicious Cheesecake of course, fluffy slippers and a cute beanie for the cooler winter months that are on their way!  We went to Seaworld for the day. I love the dolphin show, I could watch it over and over. I love the looking tanks too seeing sharks underwater!

Exciting news this month with the release of my third sewing pattern so keep an eye out for that.