Annie's Ramblings - new Block of the Month and threads from DMC
Hi there! It is all go this week and I am very excited to tell you about the new Block of the Month project from Anni Downs (Hatched and Patched). This gorgeous Christmas wall hanging is called “The Santa, the Tree, the Turkey and Me” features wool applique and simple embroidery to create something that is quirky and fun that you will want to have on the wall all year round, not just in December!
This 7 month project is $42.00 per month and will start in August and include the hand dyed wool fabric packs as well as all the linens for the backgrounds, borders and binding. (Thread packs will be available, but not included.) Registrations are now open, and you can do this through the BOM page on the Annie’s website or by giving us a call at the shop.
We are almost bursting with new fabrics at the moment and there are so many new and exciting books and patterns coming in so do call in and see us, and don't forget that our regular classes are back up and running again now - why not come and join us on Tuesday night or Thursday mornings.
Just new in this week is the new thread stand for the DMC Diamant metallic threads which come in a beautiful range of colours and in two different thread weights. These threads are receiving rave reviews and you can check these out along with some of the other 1260 free patterns on the DMC website.
This week’s recipe is a healthy version of a favourite Indian snack food.
Crispy Baked Samosas
- 4 medium potatoes
- 1 tsp oil
- 1 large onion
- 2 cloves garlic
- ¼ tsp ground chilli
- 1 heaped teaspoon each of the following spices
- Ground coriander
- Garam Masala
- A pinch of sugar
- ½ tsp salt
- 1 cup of frozen mixed vegetables
- 1 sheets of filo pastry
- Cooking oil spray
Preheat the oven to 190C. Scrub and dice the potatoes and place them in a pot of cold water and bring to the boil. Cook until tender and then drain.
While the potatoes are cooking, heat the oil in a large pan add in the spices and cook until fragrant and then add the diced onion and crushed garlic. Cook until soft and then add in the mixed vegetables, sugar and salt. Season to taste.
Place a sheet of filo pastry on a clean dry bench and lightly brush or spray with oil and then fold into thirds lengthways.
Shape a heaped spoonful of the filling into a ball and place in the corner of your filo strip and then fold into a triangle parcel. This recipe will make about 16 parcels. Place on a greased oven tray, spray with oil and bake for 10-15 minutes. Serve with chutney and salad