It did occur to me after a comment left by a lovely knitter that some newer knitters may not have knit through the back of the loop before. You may even find it a daunting option.
It's really not. In fact, it is super dooper easy, no more difficult than knitting in fact!
The best way to illustrate this is with a couple of photos.
This first photo is just to give you a visual of a normal knit stitch. Notice how your needle is going through the front of the stitch.
You'll notice that each little stitch on the needle has two legs. One that sits over the front of the needle and one that sits over the back. When the stitch is correctly positioned on the needle the right leg will be the one at the front. You can almost flatten the stitch and see how it's going to form the shape of the V when it's knit.
When you knit through the back of the loop you simply knit through that back leg. It's really no more difficult than a knit stitch.
When you knit through the back of the loop it twists the stitch by bringing the left leg forward. This is what closes up the hole left by the yarn over.
This is a really useful technique to know. If you come across a stitch on your needle which has somehow got twisted and has its left leg forward you can knit it through the back of the loop and untwist it. There's no need for jigging it back and forward between needles to get it to sit right before knitting.
So how do you identify a twisted stitch?
A twisted stitch will have the right leg behind the needle. It will also twist as you try to knit it. A normal knit stitch will be open to you knitting it, but a twisted stitch will cross its legs as if to say no.
The best way to identify a twisted stitch is by feel as they do look quite innocent and innocuous when sitting on the needle. As your knitting experience grows so does your feel for what you're knitting. You can feel when something is not quite right. You'll feel that that twisted stitch is a bit tighter to knit and not quite right.
Go with that intuition, it's all good!
Today's yarn: White Gum Wool in Gum Grey.
Knit on Addi Turbo needles.
This post today has nothing to do with knitting. Except for providing some tasty morsels to eat while you are knitting.
Some of my Instagram followers have asked for these recipes and rather than posting them there where they tend to get lost and you can't google them, I thought I'd post here. (I know how hard it is to find a recipe posted in IG comments from experience. There is a chocolate chia pudding recipe that is Lily's favourite but it takes me possibly longer to find it than to actually make it. I really should take a screen shot of it next time!
I hope you enjoy them!
This is a wonderfully surprisingly fresh pesto, everyone who has tried it has loved it and asked for the recipe. I think that speaks volumes. It is the easiest way to use up zucchinis.
I made it in the thermomix, but any processor will do, just ignore my thermomix instructions and blitz away to your liking. You will need a frypan for the wee bit of toasting and sauteing involved.
30g sunflower seeds
1 clove garlic
1 small piece of leek, about 15cm
30g baby spinach
a couple of large handfuls of mixed herbs, such as mint, parsley, sage, thyme, oregano, marjoram
30g olive oil
200g zucchini, cut into large pieces
50g shiro miso
juice of one lemon
salt and pepper to taste
Toast the sunflower seeds and linseeds in the TMX bowl for 4 minutes at 100 degrees, in Reverse on speed Soft. Place aside.
You could use cashews instead of the seeds, if so I wouldn't bother toasting them.
Pop the garlic, leek, spinach and herbs in the TMX bowl. Chop 3 seconds on speed 6.
Add oil and saute 2 minutes at 100 degrees in Reverse on speed 2.
Add zucchini and chop 5 seconds on speed 5.
Add all the other ingredients (seeds, miso and lemon juice) and mix 10 seconds on speed 6 or until mixed. Season to taste with salt and pepper.
If you want a dairy based pesto, you may be more interested in the original recipe, which can be found here:
Zucchini Carrot Yoghurt Cake
This is the yummiest cake ever. Seriously.
I have been baking this since I made in high school, with some modifications along the way and is undoubtedly our family favourite.
I've TMXed the recipe, which makes it super dooper quick. I've added the normal approach measurements and methods in parenthesis.
125g butter, roughly chopped.
80-100g rapadura sugar. (2/3 cup)
about 200g zucchini roughly chopped (1 cup grated)
about 100g carrots roughly chopped (1/2 cup grated)
1/3 cup natural yoghurt
2 cups spelt flour
3 tsp baking powder
Grate zucchini and carrot for 5 seconds at speed 5. Set aside.
Blitz sugar on speed 9 for about 20 seconds or until fine.
Add butterfly, and butter and mix speed 4 until it looks a bit creamed. i'm a bit lazy about this step.
(Cream butter and sugar)
Add eggs (one at a time and mix) and mix at speed 6 for 6 seconds.
Add zucchini, yoghurt and carrot. Mix in Reverse on speed 4 for 10 seconds.
Add flour and baking powder and mix in reverse on speed 4 until mixed through.
Pour into greased and lined ring tin.
Bake at 180⁰C for about 40 minutes.
Stand for a few minutes in tin before turning out on wire rack to cool.
You can ice with a butter icing if you like but in all honesty I never do!
So there you go. Go and attack that zucchini glut.
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Textile artist, knitwear designer and teacher.
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