Hi there. Did you miss me??? Sorry there was no newsletter last week as we decided to make a last minute trip to Australia for a couple of days to catch up with suppliers and designers at the Sydney Quilt and Craft Show at Darling Harbour.

It was a long time since we have visited Sydney and there is always lots to see at the show, (some absolutely stunning quilts) as well as in and around the city with lots of great restaurants, museums and shopping. To be honest our shopping was rather curtailed with hand luggage only, and in the interests of decency I couldn’t throw out all of Robbie’s clothes! However, never fear... the parcels are following me home!

I did manage to bring home some beautiful new books from Quiltmania including the new one from Di Ford and her stitching friends called “Labors of Love”. I could only bring one copy of each for you to look at in the shop, but I am happy to take pre-orders. Check them out on the website 

I am also pleased to say that after a bit of a mix up and a long delay, my order of the beautiful new Tilda range “Apple Butter” has finally arrived and the girls are busy cutting fat quarters and charm squares. For more inspiration check out the Tilda website.

I am still finishing off the last few kits for our Akaroa retreat this weekend before packing up the car and trailer for what always promises to be a fun weekend.

Anyway...onto the recipe. We all have our own likes and dislikes, but if you like fish and we are at a dinner with a set menu, it is a good idea to sit next to me and you will be sure to get double helpings. But rest assured I will not be passing on the cheese! Haloumi is not a cheese that we grew up with, but cooked well and served with a fresh salad it is delicious!

Grilled Haloumi Salad

• 2 x 80 g packets of haloumi cheese
• 1 pack of salad greens
• Baby tomatoes
• Croutons
• Olives
• 1 tbsp lemon juice
• Salt and pepper
• Olive oil

Cut the haloumi into 2 cm thick strips. Grease an oven tray with about a tablespoon of olive oil and place the cheese on the top. Grill for a couple of minutes until golden. Turn the cheese over and grill the other side.

Meanwhile put the salad into a large bowl and toss through with the olives, lemon juice, tomatoes and croutons. Divide the salad between four plates and serve the cooked haloumi on the top. Season with salt and freshly ground pepper and eat straight away.

Take care and happy stitching

Rachel

Annie’s CQS