Itbewilo Wayoha

It begins with loving what you have:

Rowan Summerlite 4ply cotton
Hook 3
1 n. 426 (Girl) 11 sq. G (Female)
1 n. 420 (Gum) 14 sq. GM (Male)
3 n. 429 (Navy) 44 sq. N (No)
1 n. 421 (Light) 10 sq. L (Seeing)
2 n. 424 (Twilight) 30 sq. T (Two lights, working together)
2 n. 433 (Jade) 26 sq. J (Joy)
3 n. 439 (Gold) 45 sq. GD (God)
3 n. 440 (Pumpkin) P (Papa, Pa-y Pa-l) joining and edging

SQUARES see Summer Cover in all colours except Pumpkin
JOINING EDGING see Summer Cover in Pumpkin

Size 180 squares in 12 x 15 rows

PATTERN (amongst other things this could be a timeline after Summer Cover (which could be 2003 – 2017) fifteen months, January 2018 to March 2019, two to three days per square, possibly)

T N N GD GD N N J T GD GM T L T T
T N N GD GD GD GD J GM GM GM GD GD GM N
T N T GD GD N GD J N N N J GM N GD
T T N GD GD N GD T GM N T L L G T
T N N GD GD N J T N GD GD L N L GD
T N N GD GD J J J GM N J N L N G
T N GD GD GD GD T J N T GM GM N G G
T N GD GD GD J J T GM T J N G J G
T N N GD GD J J J N N GM L L G N
T N N GD GD GD T GD J GD J N J G L
T N N GD GD GD J J N GD GD N G G G
T N GD T T GD J GD T J J GM L GM J

Pattern was given bottom right upwards then left in the same way

APOLOGY: please forgive my mistake, Rowan Summerlite 4ply for Girl/Female is n.426, not n.425 as was written earlier.

Beano Plato with Carrots and Asparagus

single portion

195g tinned Kidney Beans
40g crunchy Peanut Butter
1 Albumen
pepper(gr)
30ml Sunflower Oil
300g Carrots sliced medium thin
150g Fine Asparagus, halved across and the lower half halved longways
coriander chopped
garlic sliced
30g Table Cheese finely grated
slice of lemon

CORIANDER PASTE EXPERIMENT
Placed the coriander, garlic and 10ml Sunflower Oil in a jug and blended with hand blender then mixed in the Cheese to stop the coriander from discolouring

PLATO (20min)
Preheated oven to 190°C
Prepared Plato by mixing together the first four ingredients
Made a small circle of the Plato in 20cm tin lined with parchment paper
Baked 20min

CARROTS (15min) APARAGUS (10min)
In medium large frypan fried the Carrots in 10ml Sunflower Oil for 15min
10min before the end added another 10ml Sunflower Oil to the pan and fried the Asparagus in this for 10min
At the end of cooking mixed the coriander paste into the Asparagus

complete protein 14.6g
saturated fats 12.9g
26.4g uncompleted Legume protein

W 204 abcd


Sable round brushes, colours and paper:
n.5 Italian Venetian Red (unused)
n.8 Mayan Blue Genuine (unused)
n.1 Lapis Lazuli Genuine
Watercolour paper NOT 280gsm 38 x 28cm

Lentil Plato, Mushroom and Sweet Potato

single portion

70g Puy Lentils, cooked 20min
40g toasted flaked Almonds
1 Albumen
30ml Sunflower Oil
220g Sweet Potato, halved (also added one white fleshed Sweet Potato but it may need much longer cooking so had to discard)
320g Forestière Mushrooms, sliced medium thin and stems sliced across
handful dry Mushrooms eg Porcini, soaked 30min, keeping the liquor
star anise(gr) nutmeg(gr) pepper(gr) ground cinnamon
90g Philadelphia Light

SWEET POTATO (about 1:20min)
Wrapped the Potato loosely in foil and placed in 210°C oven
Baked 1 hour then lowered the temperature to 180°C to accomodate the Plato and continued to bake another 20min with the Plato

PLATO (20min)
Prepared the Plato by mixing together the first three ingredients
Made a small circle of the Plato in 20cm tin lined with parchment paper
Baked in oven with Potato at 180°C for 20min

MUSHROOMS (20min)
In medium large frypan fried the caps and stems of Mushrooms in 15ml Sunflower Oil for 20min
10min before the end added the ground spices and the dry Mushrooms
8min before the end added 15ml Sunflower Oil
2min before the end poured in the liquor from the dry Mushrooms and also added the Cheese to the middle of the pan, gradually stirring in some of the liquid to make a kind of sauce, but keeping some Mushrooms without sauce

complete protein 19.9g
saturated fats 11.6g
about 7g uncompleted legume protein

W 203 abcd


Sable round brushes, colours and paper:
n.8 Indigo (unused)
n.2 Terre Verte
n.9 Phthalo Turquoise (unused)
Watercolour paper NOT 280gsm 38 x 28cm

Beano Plato with Fennel, Tomato and Saffron Soup

single portion

195g tinned Kidney Beans
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
pepper(gr)
45ml Sunflower Oil
*100g baby Tomatoes sliced small
250g baby Tomatoes halved
mixed herbs
*100g Fennel top and stem, sliced thin across, fronds set aside
200g Fennel bulb sliced thinnish longways
fennel seed
*150g Onion sliced and roughly chopped
*100g Carrot quartered longways and sliced thinly
saffron(gr)
30g Wensleydale sliced thin

SAFFRON SOUP (1hour)
Started to prepare the vegetables with an asterisk* and gradually added them to a pan with 15ml Sunflower Oil, fried 20min, except the Tomatoes which were added only for the last 3min together with the saffron
40min before the end (at the end of the 20min frying) added 300ml hot water, covered and continued to simmer
When ready, blended with a hand blender and sieved the Soup
Added the Cheese to a small frypan to melt and stirred in the Soup

PLATO (25min approximately)
Preheated the oven to 190°C
Prepared the Plato by mixing together the first four ingredients
Made a small circle of the Plato in a 20cm tin lined with parchment paper
Baked 25min approximately, the 5min extra for crispy

FENNEL (20min)
In a small frypan fried the 200g Fennel in 15ml Sunflower Oil for 20min
10min approximately before the end added the fennel seed and fronds

TOMATOES (15min)
In another small frypan fried the 250g Tomatoes in 15ml Sunflower Oil for 15min
10min before the end added the mixed herbs

complete protein 18.1g
saturated fats 13.1g
8.6g uncompleted Legume protein

W 202 abcd


Sable round brushes, colours and paper:
n.4 Perylene Green (unused)
n.9 Indigo (unused)
n.10 Jadeite Genuine (unused)
Watercolour paper NOT 280gsm 38 x 28cm

Lentil Fillo with Peas and Courgettes

single portion
vegan

80g Puy Lentils, cooked 20min
40g toasted Pine Nuts
1.5 sheets Filo pastry to make three squares
1 Onion (about 150g) roughly sliced thinnish
nutmeg(gr) pepper(gr) ground cinnamon
orange peel parboiled 15min (see 29 November) thawed from frozen
15ml Orange marmalade eg St Dalfour thick cut orange
45ml Sunflower Oil
150g frozen Peas parboiled 3min cooled
tarragon
420g Courgettes, sliced into medium long chunks
mixed herbs
chives
lemon wedge
pepper

ONION à l’orange (19min)
In small frypan, fried the Onion in 10ml Sunflower Oil for 19min
11min before the end added the three ground spices
9min before the end added the fine orange peel
1min before the end added the orange marmalade

LENTIL FILLO (20min)
Preheated oven to 180°C
Prepared Fillo by stirring together the cooled Lentils and the Pine Nuts
Brushed a Filo square with some of 5ml Sunflower Oil, then placed one third of the Lentil mixture (about 4Tbl) in the middle with one third of the Onion à l’Orange mixture spread flat on top, then folding to make a kind of parcel
Placed the parcel, folded side down, on a 20cm tin lined with parchment paper
Repeated with the other two squares of Filo
Baked 20min

Green Paste (2min)
In a jug placed the roughly chopped chives, some mixed herbs, tarragon and about 2Tablespoons of the parboiled Peas
4min before the end of cooking time added about 5 pieces of the Courgettes to the jug and blended with a hand blender adding 60ml hot water
2min before the end of cooking added this Paste separately to the medium large pan and heated with some ground pepper

PEAS (8min)
In small frypan (cleaned) fried the remaining Peas in 10ml Sunflower Oil
5min before the end added the tarragon

COURGETTES (20min)
In medium large frypan fried the Courgettes in 15ml Sunflower Oil
5min before the end added the mixed herbs

Added a slice of lemon to serve

complete protein 11.1g
saturated fats 8.5g
15g uncompleted legume protein