Hi there.  I hope you are managing to stay warm on these very cold and frosty mornings.  Cool and crisp only begins to describe it, but you have got to spare a thought for people in the McKenzie Country who are dealing with -20C!  When the temperature gets over zero, they will be breaking out the shorts and the Pina Coladas!

This week I have been sewing up a storm making projects for our annual retreat in Akaroa.  It is always a fun weekend with good company, great food, and some stitching, with many of the “repeat offenders” booking from one year to the next.  Keep an eye out for the dates for next year and be sure to book early!

Just arrived in the shop this morning is a very pretty range of fabrics from Tilda.  These would make a beautiful spring quilt with a clean and fresh look.  The prints would also look stunning in small projects, hexagons, clam shells, dolls, purses and bags.  I have purchased this complete range to make a whole story, but it would also work well with other small prints that you have in your stash.

Last week I mentioned about the new 2016 Sue Spargo calendar that we are now taking pre-orders for.  This is $43.00 and features a different close up picture of her work for each month and would make a stunning Christmas present. It is now loaded on our website for delivery at the end of August.

This week’s recipe is very tasty alongside a delicious winter soup or as a meal on its own with a salad.

Baked Spinach and Feta Filled Loaf

• 1 round sour dough or cob loaf
• 2 tbsp olive oil
• 1 clove garlic
• 2 tsp Dijon mustard

Slice off the top third of the loaf and pull out most of the crumb, leaving a thin layer over the crust.  Whisk the oil, garlic and mustard and brush around the inside of the bread.  Bake for about 8 mins at 180C.

For the filling:

• 2 tbsp olive oil
• 1 onion
• 1 leek
• 2 cloves of garlic
• 2 tsp finely chopped rosemary
• 1 bag or three big handfuls of baby spinach
• ¾ c cream
• 2-3 eggs
• ½ tsp grated nutmeg
• Finely grated zest of a lemon
• 100 g feta
• Salt and pepper

Heat the oil and sauté the finely sliced leek, onion, garlic and rosemary.  Season and cook until tender, then add in the chopped spinach and mix in until it is wilted.  Cool.

Whisk the eggs, cream, nutmeg and lemon zest in a bowl and season with salt and pepper.  Stir in the vegetables and feta and then spoon the mixture into the bread shell and bake at 160C for 50-60 mins or until the filling is set.

Cool and then cut into wedges.

Well, that is about it from me this week.  Stay warm and keep stitching.

Rachel

Annie’s Country Quilt Store