Serviettenapkin Folding Simple Standing Recipes
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 , 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, 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, 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, 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, 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, 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 :
STEP BY STEP NAPKIN / SERVIETTE FOLDING
This is a simple but desceptively easy way to fold napkins or serviettes. The result looks dramatic and classy. It works well with both paper and cloth, but care is needed when pulling up the points in the final step if using paper ones so that you don't tear the paper. (after practice on one or two this won't be a problem). I have included step by step photographs to illustrate and suppliment my written directions. If using paper napkins that come already folded in half and then in half again, skip directly to step 3 to start. The instructions will look a little long but that's only becuase I have tried to describe things as clearly as possible. Try it. it's sooo easy !
Provided by kiwidutch
Categories < 15 Mins
Time 2m
Yield 4 napkins
Number Of Ingredients 2
Steps:
- Take your square napkin, lay it totally flat before you, then fold it in half horizontally.
- Fold again, this time vertically so that you have before you a square a quarter the size of your origonal square.
- Only one of the 4 corners will have 4 open or loose edges. Rotate the square before you so that it looks like a diamond with the four open edges pointing to the bottom.
- We will call the points on your diamond shape East, West, North and the open egded bit, South.
- Make a horizontal fold between the East/West points, bringing the open ended South point up to meet, and on top of, the North point.You will now have a little triangle.
- Take the East point of the triangle and fold it in towards the middle. What was the sloping right hand edge of the triangle is now a vertical edge running down the center of the triangle and there is a little flap sticking out at the bottom.
- Take the West point and fold it into the center the same as you did with the previous East edge, the two vertical lines should meet in the middle, and you will have a diamond shape that has two long sides at the top and two short sides (the two little flaps) at the bottom.
- Pick up your diamond shape and fold the two little flap bits at the bottom completely under, so that they only show on the back of the triangle. The front will now look like a steep triangle with a vertical slit down the middle.
- We will call the points of this triangle East, West and North. With the flaps still folded to the back of the tiangle, fold the East and West points backwards until they meet, and gently crease the two folds that form and meet at the North point.
- The slit in the front will have opened and the 4 open points of the napkin will be hidden in layers inside. Pull very gently on them one by one and they will stand up like the sails of a boat. Some people I know call this napkin a boat, some a flower and some the Sydney Opera House.I don't know its' offical name but set onto a plate or into an empty wine glass, this a very elegant addition to a classy table setting.
Nutrition Facts :
SERVIETTE/NAPKIN FOLDING, SIMPLE STANDING
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 learned while waitressing at the Iron Horse Restaurant in Christchurch, New Zealand in the 1980's.
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 a diamond shape.
- Take the South point at the bottom and fold it up to meet the North point at the top. You will now have a triangle with the crease at the bottom.
- Take the bottom right hand point of the triangle and fold it up to the North point position. Repeat with the bottom left point. You will now have a diamond shape with a gap running vertically down the centre.
- Carefully turn the serviette over and fold the south point up towards the north point but only 1/3 or 1/2 way up (depending on how big your serviettes are, a larger or smaller fold here as appropriate will look more balanced, you choose which looks best for yours).
- Carefully turn the serviette over and bring both of the bottom points far enough together so that you can slide one of the points into the other, forming a circle.
- Holding the join firmly in place, slip your fingers inside to make the rest even and round so that the top point matches the point on the lower pleated cuff.
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 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 :
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, 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 :
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