Welcome to the May 2012 edition of the THMB newsletter.

You can cut all the flowers but you cannot keep Spring from coming
Pablo Neruda

May's Guess How Many Cars in the Jar!

Guess how many micro cars are in the jar for a prize! You get 2 guesses, see if you can get the closes guess.

Hosted by lilbunny

May Scribble Contest
Theme: Teahouse Tea Party!

If you love making scribbles, or just want to try it out, why not see what scribbles you can make for this theme?

Hosted by Michelle

May Writing Contest
Theme: Nursery Rhymes!

Do you enjoy poetry? Or very short stories? Maybe this is the contest for you!

Hosted by Reilly

Newsletter Header Contest for June
Theme: Summer

Would you like to be featured in next months newsletter? Every month we need Headers, the winner of the contest has their headers featured in the newsletter!

Hosted by Karlie

Colouring contest
Theme: Star Girl Kasumi

Try your hand at colouring in this line art :)

Hosted by Reilly

April Icon Contest
Hosted by Michelle

The winner of the Icon contest is...Khay With her entry Bee's Lovely Place

and second place goes to gumdrops
Congratulations to you both!

May 02: Michelle
May 02: Lisa.
May 16: lilbunny
May 20: Claire
May 30: Della.

Remember to wish these members a happy birthday!

MAY IN BLOOM

May is so beautiful:
Orchards are fair;
Branches of fruit trees
Make gardens of air.

Flowers of fragrance
Bloom in the light;
Fall like the snowflakes
Showering white.

Orchards of heaven
Grow with a grace,
And like a blessing
Perfume the place.

Each tree in blossom,
Each lovely spray,
In this month of Our Lady,
Bring glory to May.

Credit: University of Dayton, Submitted by Karlie

Strawberry jam tarts

Ingredients

For the tarts

Butter, for greasing
1 orange, zest only (use a fine zester)
100g/3½oz white caster sugar
250g/9oz ready-made sweet shortcrust pastry
Plain flour, for dusting

For the jam filling

450g/1lb strawberries, hulls removed, plus extra to serve
450g/1lb golden caster sugar
1 vanilla pod, split
1 tbsp rosewater
1 tbsp orange liqueur
Clotted cream, to serve

Preparation method

Preheat the oven to 180C/350F/Gas 4. Grease a 12-16 hole tart mould with butter.

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Line a baking tray with greaseproof paper and sprinkle over the orange zest and white caster sugar. Transfer to the lowest shelf in the oven and bake for 12-15 minutes, or until the sugar has melted and coated the orange zest. Remove from the oven and set aside to harden into candied peel.
Technique: Zesting citrus fruit
Zesting citrus fruitWatch technique1:02 mins

Roll out the shortcrust pastry onto a lightly floured work surface to a 0.5cm/¼in thickness. Using a cookie cutter, or an upturned cup, cut discs from the pastry that are slightly bigger than the holes in the prepared tart tray, then press one disc into each of the holes.

For the jam filling, place the strawberries, golden caster sugar, vanilla pod, rosewater and orange liqueur into a pan and bring the mixture to a simmer. Simmer for 5-8 minutes, or until the strawberries begin to break down. Set aside to cool slightly.

When the strawberry filling mixture has cooled slightly, spoon equal amounts into the centre of each pastry case. Then transfer the tarts to the oven and bake for 10-12 minutes, or until the pastry cases are golden-brown. Remove the tarts from the oven and set aside on a wire rack to cool.

To serve, place 1-2 strawberry jam tarts into the centre of each serving plate. Place a teaspoonful of clotted cream on top of each tart and garnish with the fresh strawberries. Sprinkle over the reserved candied peel.

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Credit: BBC food, Submitted by Karlie

Thank you to Khay for donating the Beautiful headers.
Thanks to Karlie for submitting the recipe and poem.
Credit to Glitter Graphics for the dividers