Hi there!  Tis the season and we are down to single digits now in the Christmas countdown with places to go, people to see and lots of thing still on the to do list – we work so much better under pressure right???

As this will be the last Annie’s Ramblings for 2016 I would like to wish you all the very best for the Christmas season and thank you personally for supporting our business and the team at Annie’s.

It has been a huge year for us as all taking on the Bernina dealership, but also an exciting time as the business continues to grow and expand.  In the New Year we are embarking on another building project for a purpose built machine servicing workshop and office at the back of the shop.  The only thing that seems to be shrinking at this stage is my sewing time…but there are still a couple of hours between midnight and 2.00 am.  Afterall sleep is over rated, right?

However, I would like to show you this little quilt that I have just finished called Summer Berries by Marg Low.  I have made up kits in the reds, pinks and creams (reminds me of raspberries and cream) the same as the picture, although I think it would look really good in blues and creams as well.  The kit is $165.00 or $23.00 for the pattern only.

This really cool little bird kit is also new and one of my recent finds on our trip to Melbourne.  The kit ($39.00) makes three felt birds which you can string together to make one long mobile or finish them individually – a good holiday project which is not too involved!

Now, on to the recipe…a tasty recipe which is good eaten hot or cold.

Rolled Roast Chicken with Pistachios and Apricots

• 200 g bacon
• 700 g chicken breast fillets
• 1 small red onion finely diced
• 250 g sausage meat
• 1 egg yolk
• 2 tbsp bread crumb
•  Pinch of cayenne pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
•  ¼ tsp cinnamon
• 4 apricots diced
• 60 g pistachios roughly chopped

Preheat the oven to 160C.  Arrange the bacon on a a large board overlapping them.  Flatten the chicken fillets and lay them on the bacon, season with salt and pepper.

 Mix together in a bowl the sausage meat, egg yolk, bread crumbs, and spices with a little salt.  Add in the apricots and pistachios and then spread the mixture over the chicken and roll up.  Tie with kitchen string.

Brush a roasting tin with oil and bake the rolled chicken in the tin for about 35 mins, turning several times during cooking so that bacon crisps up.  Remove the string, slice and serve.

Merry Christmas and happy stitching,

Rachel