Transform yourself, home with Decorlin inspirational projects and makeovers.

Fondant Recipe:

Fondant
Recipe:
500g icing sugar
1 egg white
1tbsp glucose
1tbsp water
1 and half tsp CMC
Note: tbsp-tablespoon
Tsp- teaspoon
Egg white: the whitish part of the egg.

Preparation:
Sieve your icing sugar, add CMC, whisk your egg white until foamy, add glucose to water and mix well. Then add egg white to the icing sugar and cmc,mix with your hand, add the glucose mixture and mix till well incorporated. Then empty a clean formica/marble/granite table and rt kneading it till its smooth. Form into a ball and Keep in a plastic bag or nylon (to prevent drying

If you only make one thing this weekend, it should be this homemade lemonade recipe.

If you only make one thing this weekend, it should be this homemade lem

Entertaining pros know that summer get-togethers call for refreshing cocktails to help you cool down. And while lemonade may seem juvenile, Julia Reed’s vodka-infused lavender mint rendition on the classic drink will have you convinced otherwise. And, of course, “You can leave out the booze for toddlers and teetotalers,” she advises. This recipe, from Julia Reed’s South, is just begging to be sipped on a porch this summer.

Paul Costello

Serves 8–10

1 cup lavender sugar

8 ½ cups water

1 bunch mint, plus more for garnish

Juice of 4 lemons, plus lemon slices for garnish

1 ¼ cups vodka

Fresh lavender sprigs for garnish

Combine the lavender sugar and ½ cup water in a small saucepan. Bring to a boil over medium heat and cook until the sugar has dissolved—do not let the mixture color. Remove from the heat and submerge the mint in the mixture. When the mixture has cooled, strain it through a fine-mesh strainer into a large pitcher. (If your sugar contains lavender flowers, line the strainer with cheesecloth.) Add enough ice to fill the pitcher halfway, along with the remaining 8 cups water, lemon juice, and vodka, and stir. Pour into glasses and garnish with a lemon slice and a sprig each of lavender and mint.

Easy Garlic Bread recipe

Total Time: 15 min
Prep: 5 min
Cook: 10 min
Yield: 6 servings
Level: Easy
Ingredients

4 tablespoons butter, softened
One 12-ounce loaf French bread, cut into 1-inch slices
2 teaspoons dried parsley
1/2 teaspoon garlic powder

Directions
Preheat a grill pan over medium-high heat.
Spread the butter on both sides of the bread and season with the parsley and garlic powder. Place on the grill pan and cook on one side until golden brown. Flip, and continue cooking until other side is golden brown. Remove and serve.
Recipe courtesy of Paula Deen

most wanted Herbed Garlic Bread recipe

Total Time: 25 min
Prep: 5 min
Cook: 20 min
Level: Easy

Directions
Slice a loaf of Italian bread, stopping short of the bottom so the loaf stays intact. Melt 4 tablespoons butter with 1 tablespoon olive oil; add 2 to 3 minced garlic cloves and 1/2 teaspoon salt and cook, stirring, 2 minutes. Stir in 2 tablespoons chopped parsley. Spread the garlic mixture between the bread slices; wrap in foil and bake at 375 degrees F, 15 minutes. Unwrap and bake until crisp, 5 more minutes.
Photograph by Antonis Achilleos
Recipe courtesy of Food Network Magazine

how to make Herbed Garlic Bread

Cook: period

Total Time: 20 min
Prep: 5 min 15 min

Yield: 1 loaf Herbed Garlic Bread

Level: Easy
Ingredients
Directions
Preheat oven to 350 degrees F.

For the bread, stir together the butter, mashed garlic, and herbs in a small
bowl and season with salt and pepper. Tear open the loaf of bread
lengthwise, spread the herb-garlic mixture over both halves and sprinkle with a little olive oil. Bake for 15 minutes.
Recipe courtesy of Tyler Florence

my monday project

how to make beaded flowers - beaded flowers for jewelry making:

my monday project thanks to nbeads

try this new Sausage” Rolls recipe

Total Time: 1 hr 15 min
Prep: 30 min
Inactive: 20 min
Cook: 25 minYield: 8 servings of 2 appetizers eachLevel: Intermediate

Ingredients1/2 pound ground venison
1/2 pound ground pork

2 eggs
3 tablespoons freshly chopped parsley leaves
2 tablespoons freshly chopped fresh thyme leaves
1 tablespoon freshly chopped rosemary leaves
1 red onion, finely chopped
Salt and freshly ground black pepper
4 sheets puff pastry dough (often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch) square sheets of puff pastry)
2 eggs, beaten for egg wash
Add Checked Items To Grocery ListDirections
Make “sausage” mixture by mixing venison, pork, eggs, parsley, thyme, rosemary, onion, and salt and pepper, to taste. Saute sausage mixture over medium-high heat on the stovetop until browned, using a wooden spoon to keep the texture of the mixture “fine” (not chunky) while cooking. Drain the meat mixture well and set aside to cool.
Preheat oven to 350 degrees F.
Roll out each puff pastry sheet and cut each of the 4 sheets into 4 squares, yielding 16 squares. (These will be 4 1/2 or 5-inch square.) Spread the “sausage” mixture, over the surface of each of the 16 squares and roll up the dough “jelly roll” style (so the cross-section of the roll will be a spiral design), seal dough on the ends by crimping, and place on a baking sheet. Bake until golden brown, approximately 15 minutes, until golden brown.