Hi there.  It is all go here as we pack the car for another ‘southern adventure’ as I will be teaching for the Poolburn Patchwork group at the weekend and taking the shop.  Everyone is welcome to join us or call in and the contact details for Poolburn are on the class page of the website.

As for what is new this week…well I am just putting the binding on this little lap quilt I have just finished putting together.  In fact it has been a bit of a team effort as the girls in the shop have done the stitcheries for me which are from the Little Stitches range from Annie Downs (Hatched and Patched).  These are $16.50 each and come with the pre-printed cloth as well as hard copy of the pattern, instructions for a small project as well as the instructions for the quilt which uses all 12 of the designs.

You are welcome to layby these and do them like a stitchery of the month, or if you purchase them as a complete set, we will give you the 12th one free.

We do have samples and kits in the shop of a number of these smaller projects from Anni Downs including the Mend it Kit, Door Stop, Pot Basket and Mug bag which have all been very popular.

Also new this week are these beautiful new braids from Sue Spargo.  These make a stunning addition to any project and can also add the finishing touch to new skirt or top.

In terms of fabrics we have some really neat new childrens prints and cot panels arrive, including dinosaurs, cute animals and Mickey and Minnie Mouse.

Anyway…onto the recipe….this is my new favourite.  It is not too sweet, chocolaty but not too rich and delicious anytime!  You could also serve it in a wedge with some freshly whipped cream or icecream for a simple elegant dessert that you can prepare ahead of time.

Walnut Chocolate Slice

Pastry

150 g flour

90 g butter

2 tbsp cold water

Filling

• 50 g flour
• 40 g good quality cocoa powder
• 100 g muscovado sugar
• 120 g caster sugar
• 120 g butter
• 2 large eggs, lightly beaten
• ¼ tsp vanilla extract
• 150 g walnut pieces

Preheat the oven to 180 C.  To make the pastry put the flour and butter into a food processor and mix while adding in the cold water.  Process until the mixture forms a ball.  Press into a slice tin and then put this in the fridge for 20 mins while you make the filling.

To make filling, put the flour, cocoa and sugars in a bowl and mix.  Melt the butter and stir into the flour mixture with the lightly beaten eggs and vanilla.  Add in 100 g of the walnuts and then pour into the pastry shell.  Sprinkle the remaining walnuts onto the top of the slice and bake for about 30 mins.  Cool and cut into slices.