Are you a designer? I like to think that I am. For the last few years pleating has been a passion. I discovered a workshop down several steps on Micha street run by two elderly Hungarian ladies. In Meah Shearim pleated skirts flowed for generations of Yeshivah girls. The New York City Garment District counterpart is Tom’s Pleating which maybe one of the few remaining work rooms in Manhattan. There may be one in Williamsburg. I have brought work to a notions store facing the entrance to the Brooklyn Queens Expressway. Isn’t that flag number magnificent? The way that the pleats are formed is by the following technique. I watched the ladies do the work meticulously. Look at the first photograph.
My goal is to combine the flexibility of rubber and the stability of wood.
How to make a bamboo handle.
Step 1: collect bamboo, I am working on that
Step 2: prepare your bamboo scraps
Sand down the shape on the drum sander to get one side rounded(see photo). This piece makes up one half of the front section of the handle.
Step 3: The front section of the handle
Cut out inner section so the knife’s shaft will fit between while allowing the two bamboo pieces to connect. Add a piece of white plastic (Micarta) to become the front of your handle.
I added thin pieces of red plastic (Vulcano fibre) to make nice lines between the section.Optional…
Step 4: The back section of the handle
Step 5: The mid leather section
Cut lots of leather strips and make a suitable hole on the middle. A tool as seem on the picture is useful at this step.
Stack the leather on the shaft adding wood glue between each piece.
Put under pressure and let dry. Oh…and you might want to start with fitting the top piece of the handle first- or things will be complicated(see photo).
Easy to make, creamy, luscious and vegetarian mango pudding recipe made with agar agar. This is one of the QUICKEST dessert recipes. Yes, it comes together within 15 minutes only, rest job is done by refrigerator.
Preparation time: 5 minutes
Chilling time: 5-6 hours
Cooking time: 10 minutes
Servings: 3 servings
Agar agar flakes – 2 teaspoons (If using agar agar powder then use 1 teaspoon)
Water – ⅓ cup
Milk – 1 cup/fruit nectar
Heavy whipping cream – 2 tablespoons, optional
Sweetened condensed milk – ¼ cup or almond milk thickened with flax meal
Mango puree – ½ cup
How To Make Mango Pudding (Step By Step Recipe With Photos):
1) Take agar agar flakes and using kitchen scissors cut into smaller flakes. Make sure to cut into small pieces so it will dissolve faster.
2) Take water and agar agar flakes in a small saucepan. Bring it to a simmer on medium heat. Let the agar agar dissolve completely.
3) Meanwhile on another stove, take milk and heavy cream in a saucepan. Bring it to a boil on medium heat.
4) Add sweetened condensed milk and stir well to combine.
5) Turn off the stove as soon as it comes to a boil.
6) Now that agar agar flakes have been dissolved completely. Turn off the stove.
7) Add that water into the milk mixture and immediately mix well. Let it cool for 5-7 minutes.
8) Now add mango puree.
9) Stir well to combine.
10) Divide the pudding mixture into individual serving bowls.
11) Cover it with the the plastic wrap and chill into the refrigerator for 5-6 hours or till it is set. If you shake the bowl gently, it looks set but in center it will be still wobbly. Once set, garnish with few chocolate slices
Crumble using different fruits from ordinary apple. Can be frozen and reheated easily. Directions for freezing and reheating included below.
450g ripe pears, peeled, cored and thickly sliced-I dipped in boiling water to peel easlily
1tablespoon dark brown sugar-omit-
2mangoes, peeled, stoned and roughly chopped
1piece gingerroot, finely chopped
175g all-purpose flour
85g dark brown sugar
85g pecan nuts, very roughly chopped
Heat oven to 180 degrees Celsius In a small saucepan, add pears, sugar, and 4 Tbsp water. Cook gently over low heat about 5 minutes until pears are just tender. Remove from heat and stir in the mangoes and stem ginger. Spoon mixture into a 1.75 litre baking dish and leave to cool.
For the crumble mixture, rub butter into the flower until crumbly (as name suggests). Stir in sugar and pecans, then sprinkle mixture over the fruit mixture.
Bake at 180 degrees C for 30 minutes until lightly browned on top.
If freezing, prepare to end of step 2. Wrap whole dish in large freezer bag, seal, and freeze up to 1 month. Can be baked from frozen in a 160 degree C oven for 50 minutes.
Serve with cream or vanilla ice cream.
Or if you want to save on the calories, just mix the peeled fruit, and vanilla and pressure cook for 2 minutes, let the pressure drop and chill. Serve with crushed nuts or creme fresh.
Check Out Our Top Cobblers and Crisps Recipe
- Heat oven to 180 degrees Celsius In a small saucepan, add pears, fruit juice, and 4 Tbsp water. Cook gently over low heat about 5 minutes until pears are just tender. Remove from heat and stir in the mangoes and stem ginger. Spoon mixture into a 1.75 litre baking dish and leave to cool.
- For the crumble mixture, rub butter into the flower until crumbly (as name suggests). Stir in sugar and pecans, then sprinkle mixture over the fruit mixture.
- Bake at 180 degrees C for 30 minutes until lightly browned on top.
- If freezing, prepare to end of step 2. Wrap whole dish in large freezer bag, seal, and freeze up to 1 month. Can be baked from frozen in a 160 degree C oven for 50 minutes.
- Serve with cream or vanilla ice cream.