Yesterday at work I was chatting away to Doireann, our Sustainability Manager, about her recent cork upcycling workshop. I showed her a couple of the cork projects on
craftgawker and I ended up leaving the office with half a bag full of wine and champagne corks. When I got home to my delight the postman had been and there sat a bottle of
Mod Podge... and an idea popped in to my head!
Using a bread knife and chopping board I sliced up the corks. *Warning* I would definitely try using a craft knife and proper slicing board next time, using a bread knife is a tad dangerous!
I brushed Mod Podge on to half of the corks but left the other half to see if there was a different effect when painting. I used acrylic paint and I think that next time I will Mod Podge all of them as some of the corks looked very holey after painting, and on a couple the paint looked as though the colour had bled in to the cork. A bit of experimentation is definitely worth it if you're after varying effects.
The almost finished corks! A couple of them need another coat of paint and some of them I'd like to paint round the sides. I'm hoping that soon these will be appearing in the
shop as magnets, brooches and necklaces. Have you ever done any cork upcycling?
Today's vegetarian recipe is a nice simple one... Stuffed Oven Roasted Peppers
You will need: *peppers (2 each & one to dice up) *cous cous *spring onions *aubergine *garlic *mozzarella or halloumi
*Pre-heat oven to 180c
*Finely chop one pepper, the spring onion, garlic and aubergine
*Make up cous cous according to packet instructions
*Carefully slice off the top of the peppers so that they can be replaced as a lid
*Scoop out the inside of the pepper (use a small knife to pare the core and remove)
*Mix your diced veg in with the cous cous to form the mixture to go into the peppers.
*Spoon the mixture into each pepper, packing it in with a spoon. When almost to the top place sliced cheese (mozzarella or halloumi) in and replace with the pepper 'lid'.
*Put the peppers into a baking tray and place onto a middle to low shelf in the oven (you don't want to burn the tops of the peppers!)
*After approximately 15 minutes they should be ready with the cheese nicely melted inside. (Some ovens may cook slightly faster or slower).
*Remove the lids and serve, I usually have these with a nice salad and maybe some potatoes.
Have you got any yummy recipes or crafting projects to share?