Hi there! My name is Jan and I have been a paper crafter for over 30 years, but 6 years ago crafting became my absolute passion.
I live on 5 acres in Brisbane, Queensland & am a mum to 3 gorgeous & very talented daughters who, along with my Mum and animals in general, are my main inspiration for scrapbooking.
I am addicted to creating awesomeness - Scrapbooking Layouts, Card-making, OTP projects, Art Journaling, Mixed Media projects, Canvases and Project Life.
I don't really have a style of creativity - I just go with the flow and am able to create with any medium, papers, embellishments, flowers, inks, sprays and paints - you name it and I can create with it. I hate waste and have a huge stash of bits 'n' pieces of card and paper stock on hand for my creations.
I love layering, clustering, fussy cutting, working with patterned papers, working with chipboard, die cuts, embossing folders,stencils, paints, inks, sprays all types of medium used in mixed media and all types of embellishments.
I have been fortunate to have 2 of my cards published in Australian Simply Cards Readers Gallery recently and one of my scrapbooking layouts will be published in a magazine in June.
Vegetable Dishes - (Hot and Cold) and Cheese Recipes
Cheesey Vegetable Pots
Ingredients (serves 4)
200g broccoli, trimmed, cut into small florets
200g cauliflower, trimmed, cut into small florets
1/4 cup reduced-fat dairy spread
1/4 cup plain flour
2 cups low-fat milk, warmed
1 cup grated tasty cheese
Place carrots in a shallow microwave-safe dish. Add 2 to 3 tablespoons cold water. Cover and microwave on high (100%) for 4 to 5 minutes or until tender. Remove to a bowl. Place broccoli and cauliflower in the dish. Add a little more water, if necessary. Cover and microwave on high (100%) for 3 to 4 minutes or until tender. Drain well.
Preheat oven to 200°C. Divide vegetables between four 1 1/2 cup capacity (375ml) ovenproof dishes. Set aside.
Melt spread in a small saucepan over medium heat. Remove pan from heat. Stir in flour. Return to medium heat. Cook, stirring, for 1 to 2 minutes or until mixture forms bubbles. Remove from heat. Slowly add milk, whisking constantly with a balloon whisk until smooth. Return to heat. Cook, stirring, for 1 to 2 minutes or until sauce comes to the boil and thickens. Reduce heat to low and simmer for 2 minutes or until thickened. Stir in half the cheese.
Spoon sauce over vegetables. Sprinkle with remaining cheese. Place dishes on a tray. Bake for 15 to 20 minutes or until cheese melts and is golden. Set aside for 5 minutes to cool slightly. Serve.
Serve with steamed baby potatoes and chargrilled chicken, steak or lamb.