Hi there, just a quick note from me this weekend as we are off for an adventure trekking across parts of the North Island that we haven’t seen before. I am just hoping that the body, or more specifically my Achilles, holds out at this point!

Anyway...moving right along, I am pleased to be able to tell you that the details for the classes with Australian Jane MacDonald who is an expert in the art of Japanese stitching, are now on the website.

Don’t miss out as this is a rare opportunity to spend time with a world renowned tutor who is an absolute wealth of knowledge on all things Japanese.

Three classes will be held over Saturday, Sunday and Monday of the weekend of 21-23 April, with a separate project and technique each day featuring one-stich Sashiko, a Kogan zip purse and a Boro tablerunner. If you wish to attend all three days there will be a 10% on the class fee. Check out the website for more details.

Now...onto the recipe. We have an abundance of cucumbers in the garden at the moment and while the idea of cooking cucumber seems a little weird, this recipe is delicious.

Stir Fried Cucumber and Beef

• 400 gm of schnitzel or finely sliced steak
• 2 tsp cooking oil
• 1 tbsp soy sauce
• ½ tsp salt
• ½ tsp sugar
• 1/8 tsp cayenne pepper
• 2 tbsp sesame seeds
• 2 medium size cucumbers

Place the beef in a bowl with the oil, soy sauce, salt, sugar and cayenne. Mix thoroughly and leave for 30 mins.

Toast the sesame seeds in a dry frying pan and stir until golden. Crush the seeds with a mortar and pestle or rolling pin.

Peel the cucumbers leaving some strips of green on the outside. Cut them in half lengthwise and scoop out the seeds before cutting into thin slices.

Heat a dash of oil in a large fry pan or wok and when very hot add the meat until stir fry for about a minute. Add in the cucumber and cook until tender but still crisp. Sprinkle with the sesame seeds and service with rice.

That is all from me this week – the mountains await! Happy stitching.

Rachel