About Me

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Sydney, NSW, Australia
Craft/ food story Developer, Writer & Photographer for Newspapers & Magazines. first Book on Quilts out March 2015 with @Interweave All images and content belong to Siobhan Rogers, if you would like to use my images please email me.

Sunday, April 26, 2015

Celebratory freebee

HI All

I have a few advanced copies of my book
By The Block
available to buy in my online store (I did have 11, now its down to 6 copies)

I am throwing in a celebratory fat quarter of my text fabric (RRP $12)

Australian stores are expecting delivery early June and the USA seems to have stock coming in now - Let me know if you 
have seen it anywhere !

I have been using the hash tag #bytheblock and #siobhanrogers 

I have a few interviews coming up about the book and great bloggers doing reviews - more on that later. 

I am also in the midst of planning my trip to International Quilt market in Minneapolis 

where I will have a school house, book signing and more interviews and a quick trip to New York before heading home and 
getting back to work.

I have a quilt and pattern in the latest Spotlight Patchwork 4 magazine using the Prima Solids range. I use a nifty little trick to make 4 flying geese in 1

and last but not least I have a quilt in US Mag - Modern Patchwork magazine
so many good projects in this one - I highly recommend it

The computer wont let me upload a pic of the Modern Patchwork Mag quilt.....
No idea why........

Anyway Im off to mother my children etc

Xx Siobhan 

Sunday, April 19, 2015

and then I did all this stuff

Our Autumn school break is just about to end.... Insert sad face.

We drove up to family in Brisbane - where it was a little bit warmer and the ocean temp was a beautiful 25C.

Back home now and to being productive, chasing work and completing work for me, the year is going awfully quickly.

I am also in the midst of booking and planning my trip to Spring International Quilt Market in Minneapolis, where I will be doing a schoolhouse for my book with Interweave and some book signings.

Let me know if there is anything in Minneapolis that I should check out!

also possibly heading to NYC for 3 or so days after market...... not definite yet. Just looking into Logistics and possible trunk show.

My Book is currently available to buy in most book stores and quilt shops - Its only just started shipping in the last week - If they don't have it in ask them to get it!

I also have a magazine bed size quilt pattern in US Modern Patchwork magazine. Its made 100% out of Cotton and Steel fabrics - the back being a lovely soft voile. The long arm quilting was done by Kim Bradley.

I'm off to tend to kids and get ALL the school stuff ready :-/

Xx Siobhan 

Thursday, April 2, 2015

back on the tools

It feels like an age since I had my big guns camera out and taken some real photos........ I have been preoccupied with writing, family and a little teaching/ sewing.

I was at a wedding last weekend out in the country and my husband was the official photographer - he let me assist! 

The hall was beautiful and between the bride and event stylist it was filled with great photo opportunities.
The two pics below are actually from the day after the wedding when the hall was being cleaned up. Such pretty autumn light.

Take a look at Instagram for more pics.

We stayed in a beautiful house at Canowindra called Marlow House.
I will get around to posting more pictures of the house - It was beautiful!

The quilt in the picture below is from my book By The Block - which is due out any day now.

Yes I did bring some book quilts with me on my weekend away .....

I was lucky enough to score a huge basket of figs from a friends farm - thank you farmers Mel & Percy! 

I used all the very squishy ones straight away and made some burnt fig and vanilla jam, the medium very ripe ones I made a cake and the ones that had a few days in them I shared with my baking friend 

The fig jam was easy-ish
I had 2kgs figs with 1kg white sugar and one vanilla bean.
I cooked them on a high heat, stirring until it reached 104c and put it into sterilised jars. The 2kgs made around 5 jars.

The cake was a bit of an experiment that thankfully was yum and worked!

Fig, almond and maple Syrup cake

perfect for this coming Easter weekend

I used a 24cm/9.5 inch spring form tin

   2 cups skin on almonds 
4 eggs - separated
    1 cup caster sugar 
1 tsp Vanilla paste  
1/4 cup vegetable oil   
1 teaspoon baking powder   
1/4 cup maple syrup, and more to sprinkle on top   
2 1/2 cups mashed ripe soft fresh figs*
1/2 cup plain flour  
pinch teaspoon salt 
 5 - 8 figs sliced for the top

*trim the top off the fig and mash up with a fork in a bowl

Line your spring form tin with baking paper on the bottom and sides and set aside till needed.

Roast the almonds in a hot oven until they begin to colour- usually around 5-10 minutes(be careful not to burn them)
Put the warm almonds in a food processor and pulse till its a course mix - not fine like almond meal, I like my almond mix to still have almond chunks in the cake and give it a nutty texture.

Turn your oven down to 180c fan forced

Beat the egg yolks and sugar until pale and creamy, add in the vanilla paste, oil, maple syrup and mashed figs - mix until just combined.

Using a clean bowl whisk the egg whites till stiff peaks form.

add all the dry ingredients (flour, baking powder, salt and almonds) to the wet ingredients. Gently fold with a spatula.

Add a third of the stiff egg whites to the cake batter and fold through carefully - Then add the rest.

Spoon the cake batter into your prepared lined tin, tap the tin on the bench to let the cake batter settle. Arrange your sliced figs on top of the cake batter and bake for 90 minutes - check your cake after 40 minutes to double check its doing ok.All ovens can be a little different.

The cake will be very dark on the outside but not burnt when it is cooked, and a wooden skewer inserted into the middle should come out clean. Whilst the cake is still warm pour on some extra maple syrup. Let the cake cool completely in the tin before you remove it.

 Served with some double cream and 
a pot of tea = Heaven

Let me know if you bake it and how you go

Xx Siobhan Rogers

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