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a March 8th, 2014

  1. Getting the quilt under way

    March 8, 2014 by sarah

    After my ‘Get to Know Your Sewing Machine’ class with Deb and Jeanne of Plain Stitch, I felt confident to start on the baby quilt. The cutting of the blocks was a little boring, the arrangement of the blocks was agonising (how many times can you procrastinate over the layout of tiny pieces of material?) but at least the sewing flew by as the blocks became strips which finally built into the quilt top. I wouldn’t say it is perfect but then only God/Allah can create perfection (my excuse anyway).

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    Then, with perfect timing, I saw a notice for Plain Stitch Open Day as they have just opened a work room in Wendover. So on Thursday afternoon I popped over and picked up some perfect material for the backing and edging and some lovely soft wadding. Now I just need to wait for the dual feed foot for the sewing machine to arrive so I can actual start the quilting process. I can’t wait to get some free time back and join one of the classes; perhaps next year.

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  2. Beetroot, Kale and Walnut Salad

    March 8, 2014 by sarah

    Winter is a tough time for salads; the seasonal ingredients are limited to brassicas and root vegetables and then the weather leaves you wanting nothing but stodgy comfort food. But I craved a salad this week and when I found a beautiful bunch of beetroot in the supermarket I knew I had the makings of a satisfying winter salad. My heart did a little leap for joy.

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    If your experience of beetroot so far has been pickled beets from a jar or even the vacuum packed ones then you need to try cooking your own. The difference is like the difference between canned and fresh tuna; incomparable. And there really isn’t much hassle in their preparation and I actually quite like the ‘I’ve just murdered someone’ hands (or you could wear rubber gloves). I wonder if that could be a Halloween freak night event; preparing raw beets!

    Beetroot, kale and and walnut salad

    enough for 4 people as side salad or 2-3 as main event
     
    bunch of raw beetroots, about 500g
    1 tablespoon of olive oil
    1 teaspoon of cumin seeds
    bag of prepared kale, about 350g
    handful of walnuts, about 50g
    150g goats cheese – I used ewes milk Wensleydale as it was on offer
    lemon vinaigrette – juice of half a lemon, a splash of white wine vinegar, same volume of olive or virgin rapeseed oil, large pinch of salt
     
    Preheat the over to 200 °C (fan) and line a baking tray with foil. Clean the beetroots and trim off the tops and roots; cut into chunky wedges. Put on the foil lined baking tray and drizzle over the olive oil and cumin seeds; toss until well covered. Cook for 30-40 minutes until tender and slightly caramelised around the edges. While the oven is on and hot toast the walnuts for 5 minutes. All both to cool.
    Blanch the kale in boiling water for a minute, drain and dunk into cold water to stop the cooking. You then need to fully dry the kale; either put in a salad spinner, pat dry with clean tea towels or wrap in a clean tea towel and whizz around your head like a lasso (you may want to do this outside, and don’t let go).
    Make up the vinaigrette by whisking the ingredients together.
    Make up the salad by layering the kale on the bottom, followed by the beetroot, crumble over the cheese, toss over the walnuts and drizzle over the dressing. Enjoy!
     
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