Making a Beaded Curtain

Video HERE

Ok, so this project began 6 months ago, when I did some scary math and started cutting paper beads. I won't write up the whole of my process, because it was 3 months of boredom and 2 hours of stringing, but I will give you some general tips...

• First measure the width of your doorway and decide how many drops you will need - I went for every 2cm, but I could have gone for 1.5cm gapping instead.
• Then decide on a pattern use different shapes and lengths of beads - you could just go for a random selection, but I think that this gives a better overall finished look. Your pattern will have a repeated set of drops - adjust the top beads to create waves. My pattern is ABCBABC... so each set is ABCB so each set is 1xA, 1xC and 2xB. Work out how many of each bead you'll need for a set, then multiply that by the number of sets you'll need plus a couple of spares (I plan for 2-5% extra).
• Whilst cutting your papers, stack them in small-ish bundles (20-50) so that you can keep track of the numbers.
• For rolling I used a quilling tool, cocktail stick and bamboo skewer, depending on the length of the bead. I only used a glue stick and had no particular issues with glue failure, although I also used loom bands to act as a clamp for the larger ones.
• You have 3 options for applying finish - individual painting, dipping strings or finishing racks. The first is frankly not doable for more than a couple of hundred. To dip strings of beads you must separate each bead with a small glass or plastic bead so that they don't bind together, and then find some way of recovering the dripped-off varnish. Either of those is probably more work than you actually want to do, so try a rack approach. You will also need to separate beads if you thread them onto a finishing rack (a vegetable box works well) and spray from multiple directions.
• You can use a bead or a bell or anything you like to thread onto the bottom of each string. I used a nylon cord and jewellery crimps to secure the bottoms.
• Your choice of support batton should be fairly thin, I used a couple of dowels to tie the cords around, then wrapped the whole thing in ribbon to protect the knots after I squidged on some hot glue to fix them in place.

Quick and Almost Healthy Flatbread Pizza

Video HERE

This recipe came about because of student desperation and laziness... also the weather was atrocious! Stuck in an empty house with some flour, cheese, natural yogurt and ketchup whilst there was a blizzard blowing along the valley... that was almost 15 years ago, so the recipe has developed - although not very much...

You Will Need:
Natural Yogurt*
Plain Flour
Olive Oil

Tomato Puree
Ketchup
Green Pesto
Grated Cheese

And toppings of your choice

*You can use Greek yogurt, but as is thicker you will need to add some water to the dough to help bring it together.

Method:
[Preheat Oven - as HOT as it will go. Preheat a pizza stone or pan]

1. If your yogurt is in a small pot scoop it into a bowl, then wash out the pot and use it to measure your flour. If not, then put 1 part yogurt to 2 parts flour into a bowl with a splash of oil and a pinch of salt*.
2. Mix with a wooden spoon until it comes together into a shaggy dough, then knead in the bowl together the remaining flour into a smooth-ish ball. Leave to stand and hydrate whilst you prepare your toppings.
3. For the sauces I mix 3tbsp tomato puree with 1tbsp ketchup, and thin the pesto with a little oil.**
4. Flour your surface and quickly knead the dough, then divide into balls of roughly equal size.*** And roll to about 3-5mm thick (1/8-1/4") - try and keep them circular, but no worries if they're wonky. Transfer to a hot baking sheet.
5. Spread over a thin layer of your sauce then top with whatever you like.****
6. Bake for 12-15 minutes - depending on your oven - and serve immediately.

*I find that 1 cup of flour makes enough for 4 smallish pizzas. You can add dried herbs
**Use the sauce of your choice, these are easily made with basic ingredients so I don't bother with marinara sauce - beware of anything that adds water to the base as it can go soggy.
***Depending on how many you're feeding, a 5cm ball should roll to about 25cm (2"=10").
****Avoid a lot of watery vegetables, you can have some but don't overload.

This is similar to a recipe that Barry Lewis of Virgin Kitchen has done, although he uses self raising flour and equal proportions of flour to yogurt to make a thick and fluffy base. I prefer thin and crispy, it is less filling so you have more room for toppings!

Alternative Flatbreads
Tortilla Wrap-style
Roll out a ball of dough as thin as you can, then cook in a dry frying pan until browned. Wrap in a teatowel to steam and soften.

Pitta-style
Add a little more oil and knead for 3-4 minutes to help the gluten, then roll balls to about 8mm thick and cook in a dry pan for 3-4 minutes per side. Split with a knife whilst still warm.