Place the oranges into a medium saucepan and cover with water. Bring to the boil and simmer for 45 minutes to an hour until soft. Drain and reserve 150 ml of the cooking water. Cut the oranges into quarters and remove the flesh with a sharp knife. Place the flesh into a blender with the reserved cooking liquid and blend until smooth. Meanwhile shred the skin of the oranges and set aside.
Place the blended pulp into a medium saucepan and pour in the sugar, add the star anise and cinnamon stick and bring to a simmer over a moderate heat. Turn down to a low heat and add the orange peel. Simmer for 45 minutes. Place a teaspoon of the marmalade onto a saucer and place next to an open window or in the fridge. The marmalade should form a skin within three to four minutes, pour into sterilized jars and allow too cool. Place the lids on the jars and refrigerate for up to two months.
Note – If the marmalade does not form a skin when left in cool air then cook for another 10 minutes over a low heat and repeat the test to check it will set.
Pre heat the oven to 120°C
Soften the butter and whisk until light and fluffy, whisk in half the marmalade and set aside.
With the remaining marmalade add a little boiling water to loosen into a syrupy consistency for the sauce for the French toast.
Slice the loaf into 8 thick slices and reserve aside.
Crack the eggs into a bowl and add the milk, sugar and cinnamon. Soak the bread slices in the egg mix well until saturated. Allow to stand for a few minutes.
Heat a little oil in a good non stick pan over a medium heat for 3 minutes and lay the slices of soaked bread into the pan. Allow to cook for 3 minutes on each side lowering the heat if required until golden brown. Remove onto paper towel and reserve in the warm oven. Repeat for the remaining slices.
Serve 2 slices per person, spoon a little of the orange sauce over and around the French toast and dollop a little of the marmalade butter on top, sprinkle with a few almonds.
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» 16m ago
Step 6: Conclusions Now you're finished! A professional looking canvas at a very low cost. Here's a few notes that might help as well. If you are stretching a lot of paintings at once, it might be easier to cut all the wood at once but just make sure to keep the pieces together. If your painting is especially large then a cross brace or two may be necessary to create a strong frame. It is a matter of preference but generally if the painting is larger than 3 feet across then a cross brace would be a good idea. For this simply use a 1” x 2” strip cut square and staple it (on both sides of the frame) in the center. The should not be used for the brace pieces. Good luck with framing!
» 4h ago
Step 5: Stretch the Canvas Now you are finally ready to stretch the canvas. To do this lay a piece of paper down on a clean surface, and then the painting face down. Line up the frame so that the molding is against the canvas. To stretch this pull one side of the canvas up and around and staple it in the center of that side. Next take the canvas pliers, stretch the canvas on the opposite side and staple in the center. Although this can be done alone, a second pair of hands might make this step a little easier. Flip the painting over and make sure that it lines up properly with the frame. If it does you can begin stapling the rest of these sides. On the one side of the sides with a staple in it, place two staples, approximately 2”-3” on either side of the center staple while stretching the canvas. Do the same on the opposite side of the painting. Continue to work your way outwards towards the corners, until there you are about 1” from the corner. Next repeat this process along the other two sides of the painting, stretching the canvas tight. When you have completed this you can fold the corners of the painting as you would a present and staple them to the strip in the back. It is a matter of preference if you want the folds on the top and bottom or sides of you painting but being consistent will make them look better.
» 4h ago