Serviettenapkin Folding Duck Feet Recipes
SERVIETTE/NAPKIN FOLDING, DIAMOND POUCH 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. 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 Diamond Pouch and is a not so distant cousin of Recipe #240981 and Recipe #241597. For neater presentation use ironed napkins for this fold. This is another excellent make in advance serviette.
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. 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 corners pointing upwards. We will call this the North corner, and the bottom corner opposite South.
- Take the first open flap at the North corner and fold it not quite to the South corner and iron it flat.
- Take the next open flap at North and bring it towards the South corner, bust stop slightly above the fold that you have just made with the first flap. Make sure that the points of both flaps line up nicely.
- Repeat with the third open flap and you will have a square shape with descending triangles on the front of it.
- Carefully turn the serviette over.
- Take the east and west points and fold them over each other so that there is a nice slope to the "v" shape on the other side. The bottom of the serviette will be the bottom point if the most southerly triangle and there will be a nice cuff into which you can place your knife, folk, spoon or flowers or a small gift.
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 :
STEP BY STEP SERVIETTE /NAPKIN FOLDING , EASY!
Another easy serviette folding technique. This works well with heavier paper serviettes and is so easy that it can be done is seconds. I have accompanied / supplimented my description with step by step photographs. If you have commercial paper serviettes that are already folded into quarters, then skip directly to Step 3.
Provided by kiwidutch
Categories < 15 Mins
Time 2m
Yield 4 napkins
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" and the other two remaining corners East and West.
- Fold the South corner up, so that it meeting and laying on top of the North corner. Your serviette is now in the form of a triangle.
- Gently crease the bottom ( east /west line) of the triangle well.
- The South corner consists of 4 seperate flaps, take only the outer-most of these and fold it back south again, expect that the crease line should be about 1/2 inch (1 cm) HIGHER ( but still parallel to) the bottom ( east/west) straight edge of the triangle. This leaves a thick triangle on the top and a very thin, one paper layer, smaller triangle on the bottom.
- Take the next layer of the loose flap at North, and fold it south, with it's crease line about 1/2 inch (1 cm) ABOVE the crease line from the first folded down flap. Now you will have a smaller triangle folded down in the South position on top of the first one.
- Repeat Step 7 until all four flaps are folded down, pointing South in triangles on top of each other, the one on the bottom will be the biggest and the one on the top will be the smallest.
- Carefully pick up the serviette and bring the East and West corners together at the back, then carefully crease firmly the fold that runs from the center of the top main triangle to the point at North.
- Turn the serviette around and set the finished serviette onto the table with the North point closest to you on the table, with East and West points on the table furthest away from you and the South points pointing up into the air up the center.
- Works best wih heavier paper serviettes.
Nutrition Facts :
SERVIETTE/NAPKIN FOLDING, ANOTHER RESTAURANT FAVOURITE.
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. This one was taught to me by the staff of the Iron Horse restaurant in Christchurch New Zealand, the 1980's. The instructions look long but I wanted you to know how it should look at every step. It's REALLY NOT as hard as the long instructions imply. Practice once and you'll laugh at how easy it is.
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 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.
- Place your finger in the center of the top of the rectangle. With your other hand take the bottom left corner of the rectangle and bring that point up to your finger. You will have before you a triangle shape on the left hand side and a square on the right hand side.
- Place your finger on the bottom center point where the triangle meets the square, and with your other hand, take the top right corner and bring it to meet your finger. You will now have before you a shape that is somewhere between that of a diamond and a rectangle with a gap that runs diagonally from top left to bottom right.
- Carefully turn the serviette over.
- Take the bottom left and right edge and fold it upwards to meet the top edge. There will be a triangular flap hanging down on the left hand side. If you pick the serviette up, the other loose triangle will fall down from the back of the right hand side, so now you have a long narrow strip at the top that has pointed east and west edges and two triangles hanging down at the bottom.
- Put your finger on the topmost left point of the bigger triangle that is hanging down, (your finger should be about 1/3 of the way along, from the very top left edge)Then fold the most top left point to the right so that the finger would be at the center of the new fold that you make. Lift up the flap of the bigger triangle that is hanging down and tuck the point that you folded over underneath.
- Turn the serviette over so that the straight edge is still at the top and place your finger at the peak of the triangle that is pointing upward. (your finger should be roughly half way along the top edge of the serviette).
- Bring the most left point completely towards the point in the top right hand corner, where your finger was, is where the new fold line is.
- Pick up the napkin and carefully tuck this flap into the opposite fold.
- Carefully pick up the serviette so that the two points are in the North/South position, slip your fingers underneath and pull very gently in both east/west direction to open the serviette enough so that it stands up.
- Neaten the centre a little if necessary.
Nutrition Facts :
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 :
SERVIETTE/NAPKIN FOLDING, SIMPLE STANDING FAN
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. Once I had loaded all the serviette folds that I knew well here, I decided to learn others that I hadn't yet mastered, and this one was excellent because while it is a tried and true restaurant favourite, I never used it while in the three restaurants I worked in. So now was my chance to learn a new one! I had fun and I hope that you do too.
Provided by kiwidutch
Categories < 15 Mins
Time 2m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Lay your serviette out flat and square before you.
- Take the top and bottom left hand corners and fold them over to the top and bottom right hand corners so that you now have a vertical rectangle before you, with the crease on the left.
- Starting at the bottom left and bottom right corners, accordion fold the serviette upwards to just past the half way point of the rectangle. (ironing the folds helps them to keep their shape).
- Now take the right side corner edge of the accordion folded strip and fold it over to the left side corner edge of the accordion strip so that the strip is now folded in half. There will be a square shape that is folded in half hanging out at the back.
- Holding the folded accordion pleats firmly, take hold of the top right corner of the square flap at the back (this corner has two open points, no fold line) and fold it over to meet the bottom left point of the square (right next to the accordion fold where it is folded in half), it should overlap the bottom of the square just a little.
- Now take that little overlapping flap and tuck it under the bottom of the square, that should secure things so that the serviette will stand up well.
- Carefully stand the serviette up and fan out the accordion pleats, the square part will be at right angles out at the back and stabilizes the fan as it stands up.
- Present it standing on a plate.
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, MARIE'S LILY PAD FLOWER
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 is one that a friend of mine who did origami called the Lily Pad Flower ( Thanks Marie!) I subsequently taught it to another friend who's mother would lay in the center of the finished flower, a small tea-light candles on thick little round metal disks that they originally got from an Central Otago blacksmith in New Zealand in the 1930's. I personally use this one as a base on which to stand water glasses on the 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 square shape.
- Take the top right corner and fold the point into the center point of the square. Repeat with the other 3 corners. You should have a diamond shape in front of you.
- Take the East point of this diamond and fold it into the center point, and repeat with the other 3 corners. The serviette will be square again and have gaps in the form of an X.
- Carefully turn the serviette over and fold each of the corners into the center point again.
- Carefully turn it over and you will see 4 loose points on the underside.(this step is only to make the next step clearer).
- Turn back over to the previous side, lay the serviette down and press firmly on the center point where the 4 corners meet. Carefully reach underneath with your other hand and grab one of the loose points on the underside and bring it to the outside of the corner that it belongs to. This creates the outer petal of that quarter of the flower.
- Repeat with the other 3 corners.
- If you are not putting something in the center of this serviette you may need to carefully secure the 4 central points with a pin.
Nutrition Facts :
SERVIETTE/NAPKIN FOLDING, DUCK FEET
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 for some new ones to learn. This one is from a book and is called Duck Feet.
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.
- Take the bottom left and bottom right corners and bring them up to meet the top left and top right corners. You will have before you a long rectangle with the crease at the bottom.
- Again take the bottom left and bottom right corners and bring them up to meet the top left and top right corners, your rectangle is now only half as deep as before.
- Place your finger at the top center of the rectangle and with your other hand take the top right corner and fold it downwards and past the base of the rectangle so that you have a triangular shape at the top and a flap at the bottom. Repeat with the left top corner, you will now have a shape before you that it square at the bottom and pointed at the top.
- Carefully turn the serviette over, keeping the point of the triangle at the top.
- Taking hold of the point of the triangle, raise it upward and toward you so that it will stand up and at the same time gently push the "feet" at the bottom slightly apart just enough so that the serviette stands up on it's own. Arrange carefully on a plate.
Nutrition Facts :
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