Annie's Ramblings - 23.6.22 Jack Frost, Chrismas and Comfort Food
Hi there. Well Jack Frost has certainly been making his presence felt this week! All the more reason to crank up the heater and settle yourself next to the sewing machine.
If you have a northern hemisphere heritage or just a hankering for a white Christmas it is a good time to imagine that the frost is half a metre of snow, break out the comfort food, a little tipple and some good cheer. Then you can remind yourself that we are now past the shortest day and it will soon be spring time!
We have had some more Christmas fabrics arrive in with some very useful small prints, and of course the promise of more to arrive over the next month. If you need more inspiration there are plenty of patterns for stockings, tree skirts, banners, quilts, decorations, bags, Christmas elves, fairies and table decorations. If you start now you will be super organised for December 25th with handmade gifts for everyone.
This Christmas table runner by Christchurch designer and teacher Ruth Marshall is very popular pattern combining French General fabrics with red work stitcheries. These little stitcheries would also look great on coasters, serviettes, bunting or little goodie bags. The pattern is $23.00 with full instructions suitable for beginners or more experienced patchworkers and we are just putting together some kits and these will be on the website shortly. (You are also welcome to phone or email us to reserve your kit.)
Now, on to the recipe. This is a twist on pumpkin soup, topped off with some crunchy seeds.
Butternut Soup with Sticky Toasted Seeds
- 1 tbsp coconut or olive oil
- 2 onions
- 2-3 celery stalks
- 1 small hot red chilli finely sliced or some chilli flakes
- 2 cloves garlic finely chopped
- About 1 kg butternut pumpkin
- 1 heaped tsp garam masala
- 1 tin tomatoes
- 150 g dried red lentils
- 1 litre water
- Salt and pepper to taste
Fry the onions, celery and chilli in a pan with the oil until softened adding in the garlic towards the end of the cooking time. Add in the coarsely chopped pumpkin along with the rest of the ingredients and bring to the boil. Cover and simmer for 25 minutes and then use a stick blender or food processor to bring it to the desired consistency. Garnish with sticky toasted seeds and a swirl of sour cream.
For the Stick Toasted Seeds preheat the oven to 160C (or you could use a pan or air fryer, but watch them closely so they don’t burn)
- 100 g pumpkin seeds
- 60 g sunflower seeds
- 40 g sesame seeds
- 2 tsp each of tamari or soy sauce, maple syrup, lemon juice
Mix together and spread out on a greased baking tray or roasting dish for cook until golden.
Well, that is all from me this week other than to remind you that we will be open Friday and all of the long weekend from 9.30am-4.30pm and we will have our Wool Applique Stitching Day this Saturday. (More details on the class page of the website.)
Have a excellent weekend and happy stitching,