Serviettenapkin Folding Elegant Basic Roll Recipes
SERVIETTE/NAPKIN FOLDING, FRENCH PLEAT WITH POCKET
My interest in serviette folding was born on a wet day at my Grandmother's house, I was a pre teen and helping her with the ironing and watched while she ironed serviettes into wonderful shapes and neatly stacked them for use. I asked her to show me how and she did. Once you know several folds and people see them, they often have at least one other that you haven't seen before, you gain knowledge of the new one and on it goes. Now that I have already posted all the napkin folds I know, I decided to look on the net for some new ones to learn. This one was called the French Pleat and has the advantage of having a diagonal pocket in the centre into which a name card, small bon bon or bloom can be inserted. This is also an excellent Make in advance Serviette that can be ironed and stacked for future use easily. And the bonus? it's so Elegant and easy to do !
Provided by kiwidutch
Categories < 15 Mins
Time 2m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Lay your serviette square out flat before you. Fold it in half horizontally.
- Take the serviette and fold it in half again vertically so that it is now a small square a quarter the size of the original square.
- Only one corner of the square will have 4 open / loose edges, rotate your square so that it is a flat diamond shape with the loose edges pointing upwards. We will call this the North corner.
- Take the topmost of these points and make a relatively tight roll towards the South position, at about the half way point you won't be able to roll any further and you will have a diagonal neat cuff going east/west across the diamond shape.
- Now take the next loose corner at North and gently bring it South, tucking it underneath the cuff that you just made in the previous step but leaving a pleat showing above, the same width of the cuff below. You will now have two diagonal neat cuffs/pleats going east/west across the diamond shape.
- Then take the next loose point at North and bring it to the South position, and still holding the point, start rolling it under itself heading towards the North position, at about the half way point you won't be able to roll any further and you will have a third horizontal neat cuff going east/west across the diamond shape that's next to the second one.
- Rotate your diamond shape so that the North point is now the top right corner and you have a square shape in front of you with three diagonal pleats running from the top left corner to the bottom right corner.
- Gently turn the serviette over and bring the top right and bottom right corners into the center. Repeat with the top left and bottom left corners.
- Turn back to the front side and you will have a very neat rectangle that has three diagonal pleats running across it.
- An elegant and stylish serviette that will impress any guest.
Nutrition Facts :
SERVIETTE/NAPKIN FOLDING,, A SIMPLE ELEGANT CYLINDER
Between the teachings of my Grandmother, an Aunt, my Mother and several restaurants I learned a lot about serviette/ napkin folding.. Works well with cloth napkins, or larger paper ones. I have included step-by-step photographs to illustrate/suppliment the written directions. For neater presentation use ironed napkins for this fold. I learned this at my Grandmothers kitchen table.
Provided by kiwidutch
Categories < 15 Mins
Time 3m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Lay your serviette square out flat before you in a diamond shape. Bring the bottom "South" point up to the "north" point of the diamond shape and you will now have a triangle shape with the crease at the bottom.
- Depending on how big your serviettes are, fold 1 1/2 to 2 1/2 inches (4-7 cm) back undernieth the fold edge of the triangle. The bigger the serviette the deeper this fold will be.
- Take the "east" point of the triangle and start rolling it up towards the "west" point of the triangle. When you get to the "west" edge tuck the "west" edge into to pleat that forms at the bottom.
- Turn the serviette over so that the neat front side is showing.
- A small bloom can be inserted into the pleat at the bottom if you wish.
Nutrition Facts :
SERVIETTE NAPKIN FOLDING , BASIC WITH NAPKIN RING
Between the teachings of my Grandmother, an Aunt, my Mother and several restaurants I learned a lot about serviette/ napkin folding. Here's a step-by-step instruction on how to make one of the easiest of them all.. a simple folded on with the napkin ring holding everything in place. Works well with cloth napkins, or larger paper ones. I have included step-by-step photographs to illustrate/suppliment the written directions. For neater presentation use ironed napkins for this fold. You will need one Serviette Ring per serviette.
Provided by kiwidutch
Categories < 15 Mins
Time 1m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Lay your serviette square out flat before you. Fold it in half horizontally.
- Take the serviette and fold it in half again vertically so that it is now a small square a quarter the size of the origonal square.
- Only one corner of the square will have 4 open / loose edges, rotate your square so that it is a flat diamond shape with the open corner pointing downwards. We will call this the South corner, and the top corner opposite North.
- Grasp your serviette about 2/3 of the ways up and starting at point that is on the East side of your serviette, make 5 folds or pleats more or less the same size, folding/ pleating towards from the East point to the West point.
- Slip your Serviette Ring over the north point and gently pull downwards so that only the top 1/3 of the serviette goes though the ring. Keep the north point of the serviette nicely centered.
- Spread the bottom half out the serviette into a fan formation so that both halves are equal and it looks pleasingly balanced.The top of the serviette should taper gently up to the North point and if wanted a small flower can be inserted into the fold at the top and down into the napkin ring.
- Place on empty plate.
Nutrition Facts :
SERVIETTE/NAPKIN FOLDING, ELEGANT SAIL
Between the teachings of my Grandmother, an Aunt, my Mother and several restaurants I learned a lot about serviette/ napkin folding.. Works well with cloth napkins, or larger paper ones. I have included step-by-step photographs to illustrate/supplement the written directions. For neater presentation use ironed napkins for this fold. This one my Mother taught me.
Provided by kiwidutch
Categories < 15 Mins
Time 3m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Lay your serviette square out flat before you in a square shape.
- Fold the bottom left and right corners to meet the top left and right corners. You will now have a rectangle with the crease along the bottom edge.
- Place your finger at the center of the top edge, with your other hand fold the bottom right hand corner to meet your finger.
- Now take the very top right hand corner, and fold it to the very top left hand corner. You should now have a square shape with a diagonal line running from top left to bottom right.
- Take the bottom left hand corner and fold it up to the top right and corner.You will now have a right-angle triangle (the right-angle being in the top right hand corner).
- Pick up the serviette so that the right-angle is facing away from you in the North position. Carefully open the inside folds so that you have something that resembles an ice cream cone (but with one side of the top higher than the other)The side closest to you will have all 4 loose corners visible.
- The side with the right-angle triangle will be the lowest point of the cone shape. Grasp this place ( it's also where the join is) firmly and carefully turn it it a little inside out, so that a small cuff is made all the way around. The bottom of your ice cream cone is now an elegant cone shaped sail and the cuff rises at one end like a little boat.
Nutrition Facts :
SERVIETTE/NAPKIN FOLDING, ELEGANT BASIC ROLL
My interest in serviette folding was born on a wet day at my Grandmother's house, I was a pre teen and helping her with the ironing and watched while she ironed serviettes into wonderful shapes and neatly stacked them for use. I asked her to show me how and she did. Once you know several folds and people see them, they often have at least one other that you haven't seen before, you gain knowledge of the new one and on it goes. Now that I have already posted all the napkin folds I know, I decided to look on the net for some new ones to learn. This one is called the Basic Roll and astonishingly I have never made this before now, just shows what happens if you learn some of the others first LOL. Super easy and super fast, I made this one in about 20 seconds...
Provided by kiwidutch
Categories < 15 Mins
Time 1m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Lay your serviette square out flat before you in the shape of the square.
- Fold the bottom left and right corners up to meet the top left and right corners so that you now have a rectangle shape with the crease at the bottom.
- Take the top and bottom right corners and roll them all the way to the left top and bottom corners.
- Slip the serviette ring over the rolled end and bring up to the half way point. Set the serviette on a plate with the join at the back and the closed neat part of the roll facing the top.
Nutrition Facts :
SERVIETTE/NAPKIN, BASKET
Between the teachings of my Grandmother, an Aunt, my Mother and several restaurants I learned a lot about serviette/ napkin folding.. Now that I have already posted all the napkin folds I know, I decided to look on the net for some new ones to learn. This one is a delightful little basket and I have tried hard to explain and photograph the steps as much as possible because some of the steps *seem* tricky. It takes very LITTLE perseverance to get the hang of this however, so please don't let the length of the instructions put you off. Also, Zaar needs me to list two ingredients in the ingredient list, but in all honesty this recipe is best suited to cloth serviettes, and the bigger they are the better. The one in my photo series is the largest serviette I have. Fill this with a small bread roll... or anything else that you can think of for your guests.
Provided by kiwidutch
Categories < 15 Mins
Time 5m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Lay your serviette out flat before you in a square.
- Take the top left and top right corner and bring them 1/3rd of the way down the square.
- Now take the bottom left and bottom right corners and bring them up to meet the new corners at the top. You will have before you a long rectangle that is 1/3rd the width of your original servietter square.
- Take the top let and bottom let corners and fold them 2/3rd of the way towards the right.
- Place your finger about half way down the line that now runs vertically down the serviette at the 2/rd mark, and with your other hand, bring the bottom right corner of the flap folded in the previous step, up to meet your finger in the center. This should produce a horizontal band in the center if the left 2/3rd of the serviette, and the bottom left corner should turn into a triangle.
- Now repeat by bringing the top right corner of the flap at 2/3rds down to meet the bottom crease fold of the band you just made. Once it's flattened out it there will second band directly above the first and another triangle will appear in the top left corner of the serviette.
- Take the free end of the band in the center of the serviette and fold it back over to the left so that it sticks out to the left, past the left edge of the serviette.
- Now take the top right and bottom right of the serviette and bring it over to the left so that what *were* the right edges of the serviette not are level with the outer edge of the band that's sticking out on the left. You will have before you a square shape.
- Place your finger in the center of the left edge and with your other hand, bring the bottom left corner up to meet your finger. This should make a flat horizontal band in the middle again and a triangle will form in the bottom right corner.
- Finish this band by bringing the top left corner of the serviette down to meet the bottom crease mark of the band you have just made, and as before a second band will form directly above the first and the last triangle should form in the top right corner.
- As with the previous side, take the long loose end of the band on the left and fold it back on itself so that it sticks out on the right side. Your serviette will now look something like a rowboat with very fat oars in the middle that stick out on each side.
- Place your fingers inside the triangles in the center of the serviette and holding the left and right ends very firmly, turn the serviette inside out. It will look a tad messy at first but the square box form should be there, and I neatened mine up considerably by easing everything into place.
- To make this serviette really impressive, carefully hold the little serviette basket open on each side in turn, while ironing the inside of the four sides.
- Fill your basket with a bread roll, a cookie, a few crackers, a small gift, party favours and confetti -- in fact, whatever takes your fancy.
Nutrition Facts :
SERVIETTE/NAPKIN FOLDING, SIMPLE FAN VARIATION
My interest in serviette folding was born on a wet day at my Grandmother's house, I was a preteen and helping her with the ironing and watched while she ironed serviettes into wonderful shapes and neatly stacked them for use. I asked her to show me how and she did. Once you know several folds and people see them, they often have at least one other that you haven't seen before, you gain knowledge of the new one and on it goes. Now that I have already posted all the napkin folds I know, I decided to look on the net for some new ones to learn. This one is a variation on the Simple Fan and is prepared the same way but finished differently for a new effect, like the Simple Fan, ironing the completed accordion strip gives better definition to the final serviette. Cloth serviettes can be ironed into the accordion shape in advance and stacked tightly into a shoe box ready for use. You will need one serviette ring per serviette.
Provided by kiwidutch
Categories < 15 Mins
Time 2m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Lay your serviette square out flat before you.
- Take the bottom right and left corners and make an accordion fold strips all the way up to the top right and left corners. If you press these with an iron the pleats will be nice and sharp. Leave unironed for a wavy casual look. (but ironed looks neater) You will now have a thin band the width of your accordion fold.
- Fold the serviette in half so that is is now half it's length and slip a serviette ring over the fold end of the accordion strip and pull gently about 1 inch ( 2.5 cm) up.
- Fan out the accordion pleats at the top to make a pleasing balance to the serviette. Present on a plate.
Nutrition Facts :
SERVIETTE/NAPKIN FOLDING, THE SIMPLE POCKET
Between the teachings of my grandmother, an aunt, my mother and several restaurants I learned a lot about serviette/ napkin folding. Here's a step-by-step instruction on how to make one of the easiest of them all.. Works well with cloth napkins, or larger paper ones. I have included step-by-step photographs to illustrate/supplement the written directions. I learned this one at the Oasis Restaurant in the small town of Omarama, in New Zealand.
Provided by kiwidutch
Categories < 15 Mins
Time 2m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Lay your serviette square out flat before you.
- Fold the top and bottom left hand edges to meet the top and bottom right hand edges. You will have a long rectangle with the fold on the left hand edge.
- Fold the bottom short edge up about 1/3 of the way up the rectangle. Then repeat another 1/3 of the way up.
- Carefully turn the serviette over and fold the top and bottom East edge to the centre.
- Repeat with the West edge.
- Carefully turn this over again and you will have a neat package that has a pocket at the bottom into which a nametag, cutlery, flowers or a small gift can be inserted.
Nutrition Facts :
SERVIETTE/NAPKIN FOLDING, EASY MAKE-IN-ADVANCE
Between the teachings of my Grandmother, an Aunt, my Mother and several restaurants I learned a lot about serviette/ napkin folding.. Works well with cloth napkins, or larger paper ones. I have included step-by-step photographs to illustrate/suppliment the written directions. For neater presentation use ironed napkins for this fold. This one was the first one that my Grandmother taught me how to make. (I was in my early teens and used to help her with ironing and we would make these as we did the laundry and carefully stack them ready for future use). An easy make-in-advance serviette.
Provided by kiwidutch
Categories < 15 Mins
Time 4m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Lay your serviette square out flat before you. Fold it in half horizontally.
- Take the serviette and fold it in half again vertically so that it is now a small square a quarter the size of the origonal square.
- Only one corner of the square will have 4 open / loose edges, rotate your square so that it is a flat diamond shape with the open corner pointing downwards. We will call this the South corner, and the top corner opposite North.
- Take the uppermost of the loose points at the South position and fold it up to meet the North point.
- Take the next loose point at South position and also fold it towards the north point but stop short of it so that you have a triangle within a triangle.
- Repeat with the remaining two loose points so that you now have a set of ever decreasing triangles on the front of your triangular serviette. If you have time, press these with an iron so that you have crisp sharp creases ( this does improve the result immensely).
- Carefuly turn the serviette over and take the bottom right point and bring it up to a central point midway along the edge between the bottom left point and the top at North.
- Repeat with the remaining corner. Iron the creases.
- Turn the serviette over again to show off the neat front side.
Nutrition Facts :
SERVIETTE/NAPKIN FOLDING, A NECK TIE FOR DAD...
My interest in serviette folding was born on a wet day at my Grandmother's house, I was a pre teen and helping her with the ironing and watched while she ironed serviettes into wonderful shapes and neatly stacked them for use. I asked her to show me how and she did. Once you know several folds and people see them, they often have at least one other that you haven't seen before, you gain knowledge of the new one and on it goes. Now that I have already posted all the napkin folds I know, I decided to look on the net for some new ones to learn. This one was called the Neck Tie and is a fun one for any Gent's Birthday, Anniversary or Father's Day.
Provided by kiwidutch
Categories < 15 Mins
Time 2m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Lay your serviette out flat before you in a diamond shape.
- Take your finger and place it half way between the West and South points, and about 1 inch toward the centre of the serviette. Next, Take the East point at bring it to the point where your finger is. Don't crease this fold (yet).
- Now take the West point of the serviette and bring it over to the East side so that both sides of this new diamons shape are even. Youmay have to adjust the first fold a little to get it looking good, once they are both ok, you can crease both the folds.
- You will have a very fat tie shape.
- Repeat the previous step again completely and you will have a smaller tie shape in front of you now.
- Take the top third of the tie (the narrowest bit) and fold it under and over itself horizontally (the end tip should be tucked undernieth) and the top should now look like the knot of a formal neck tie.
- Place on a plate and surprise the men in your life!
Nutrition Facts :
BASIC ROLLS
This is a basic recipe for dinner rolls. The dough can be refrigerated for up to 2 hours, if needed. Just let it warm up/rise before baking. Also, this dough can be used to make cinnamon rolls.
Provided by Rubies
Categories Breads
Time 2h45m
Yield 24 rolls
Number Of Ingredients 7
Steps:
- Measure water into a warm bowl.
- Dissolve yeast into water.
- Add sugar, butter, egg, and salt.
- Add enough flour to make the dough easy to handle (not sticky).
- Knead the dough until it becomes smooth and elastic (about 10 minutes).
- Place in a greased bowl to rise until double in size (about 1 hour).
- Divide the dough into small balls and place in greased muffin cups (for clover-leaf rolls, place 3 balls in each muffin cup; for regular dinner rolls, place 2 balls in each muffin cup).
- Brush with butter, if desired.
- Let rise again until double in size, about another hour.
- Bake at 375 for 10 - 15 minutes.
SERVIETTE/NAPKIN, DRAMATIC FAN
Between the teachings of my Grandmother, an Aunt, my Mother and several restaurants I learned a lot about serviette/ napkin folding.. Now that I have already posted all the napkin folds I know, I decided to look on the net for some new ones to learn. This one is a close relative of Recipe #245512, Recipe #245356,and Recipe #245361 and is dramatic and easy. These can also be made in advance and stacked in a box ready for use.
Provided by kiwidutch
Categories < 15 Mins
Time 2m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Place your serviette flat before you in a square shape.
- Carefully make accordion pleats from the very bottom of the serviette to the very top. You will have before you a long thin rectangular strip of pleated material.
- Starting at one end of the strip, carefully roll it up until you reach the 2/3 mark of the strip.
- Lay the spiral shape down so that it sits upright and gently fan out the last section that isn't rolled up.
- Holding the rolled up spiral section firmly, reach into the centre of the spiral and pull it the beginning edge and form it into a a small peak in the center.
- Arrange the serviette on a plate for dramatic effect.
Nutrition Facts :
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