Hi there. I hope Valentine’s Day has treated you well and you are resting on a bed of red roses and sipping champagne. Actually the only way I will be resting in a bed of roses is if I go out and lie down in the garden...not in the slightest bit romantic! Ah well....I will just contemplate that the money saved on roses can be spent on fabric which I am happy to buy myself!!

Speaking of fabric, we have just had some very beautiful French General fabric arrive in from the Atelier De France range. There are some stunning border prints as well as plenty of scope within the range for fussy cutting projects, and of course these will co-ordinate beautifully with the French General fabrics from previous ranges which are lurking in your stash.

Late last year we had a very popular range of double sided/reversible Japanese fabrics. This is sort of like getting two fabrics for the price of one. Anyway I am pleased to say I have managed to secure another shipment in an even bigger range of colours at $36.00 pm or you can have a pack of 8 fat eighths in assorted colours for the same price.

If you are a Bernina owner I have some dates for you to mark on the calendar. Julie Veck, the National Educator for Bernina NZ will be at Annie’s Thursday and Friday 22-23 March and running some free classes for owners of Bernina 3, 5 and 7 series machines as well as a class for Bernina overlockers. This is a great opportunity to learn how to make the most of your sewing machine, or if you are interested in buying a machine to find out which model is best suited to your needs. More details and times are on the class page of our website.

Last week I forgot to tell you that the winner of the $50.00 voucher from Annie’s for January is Stephanie McMillan from Oamaru. Congratulations Stephanie, your voucher is waiting for you.

The recipe this week is for a quick and easy dessert or afternoon tea which is sure to impress.

Strawberry Chocolate Sponge Roll

• 3 large eggs (room temperature)
• ½ c sugar
• ¼ tsp salt
• 2 tbsp good quality cocoa
• 1 tsp baking powder
• 1 tbsp boiling water

Heat the oven to 220 C (fan bake). Line the bottom and sides of a large sponge roll tin with baking paper.

With an electric beater, beat the eggs, sugar and salt together in a large bowl until the mixture is thick and creamy.

Measure the cocoa and baking powder and sift onto the egg mixture. Fold together carefully. Add the boiling water and fold again. Spread the mixture evenly into the prepared tin and cook for 7-10 mins or until the sponge springs back when touched.

While the sponge cooks prepare another piece of baking paper the same size as the cake, grease it and sprinkle the paper with caster sugar.

When the sponge is cooked turn it out onto the prepared paper straight away, remove the papers from the bottom of the sponge and leave it to cool.

When cooled spread the sponge with whipped cream and jam or fresh strawberries. Roll it up from one of the shop ends and serve join side down sprinkled with icing sugar and extra strawberries.

Have a great weekend, think of us as we are busy making Tuffets!

Rachel