Daily Archives: 15 July 2013

The Amazing Four Thousand Dresses Collection

.The Amazing Four Thousand Dresses Collection



The Amazing Four Thousand Dresses Collection

I have two very lucky little girls whose Mummy likes to pick up beautiful bargains in the sales and also have LOTS of gorgeous girlie dresses given to them by their friend Isabelle.

But it’s not just Western girls who love pretty things of course, there are many little girls in other countries who would love something gorgeous to wear but don’t have the means to buy them.

That’s where you (and me) come in!

IMalawi-Dress recently discovered this amazing project run by Louise Horler, who has amassed more than 4,000 beautiful handmade dresses for little girls in the developing world. Isn’t that incredible?

Despite my shoddy sewing skills I shall definitely be having a go at the pillowcase dress, which looks pretty simple to make.

If you would like to have a go, take a look at Louise’s blog for more details and patterns. You can even upcycle a pillowcase (hence the name) or a dress that you no longer wear.



And to nibble on while you’re sewing ….

Cinnamon & Raisin FlapjacksCinnamon & Raisin Flapjacks

From our fabulous new cookbook,
Clever One Pot.
Available to pre-order now!

Cinnamon & Raisin Flapjacks

Cinnamon & Raisin Flapjacks


Cinnamon & Raisin Flapjacks

Makes 16 squares
Time required 40 mins.
Per portion: 200 Kcal, 9g fat (5.1g saturated)
Suitable for vegetarians

butter 150g (5oz)
soft light brown sugar 110g (4oz)
golden syrup 110g (4oz)
ground cinnamon ¼-½ tsp
porridge oats 275g (10oz)
raisins 110g (4oz)

Preheat the oven to 160°C/325°F/Gas 3 and grease and line a 20cm (8in) square tin.

Put the butter, sugar, syrup and cinnamon into a large heavy-based saucepan and melt over a medium-low heat, stirring occasionally. Remove from the heat and mix in the oats and raisins.

Tip the mixture into the prepared tin and spread evenly. Lightly press the mixture down with the back of the spoon to level the surface, then bake for 25–30 minutes until the flapjacks are turning golden brown around the edges.

Remove from the oven and leave to cool for 10 minutes. Carefully mark the mixture into 16 squares with a knife. Leave until cold before removing from the tin and cutting fully into squares or bars. Store in an airtight container.

Recipe taken from Clever One Pot cookbook.

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