Hi there. Most of the time I seem to live at the shop, but this week I am feeling a bit like “Where’s Wally” – last weekend in Golden Bay and this week in Christchurch as a merchant at the Christchurch Quilters Exhibition at Papanui High School...next week playing catch up!

There is lots of beautiful work on display at the exhibition and it is on until Sunday. We are all a little starved of quilt shows and events at the moment, so come on down and see us. With 5 merchants and hundreds of quilts there is lots to see. (10-4 each day)

We have lots more new fabric arrive in - the flood gates seemed to have finally opened or the ships have come in with more Grunge fabrics, Kathy Holden, Edyta Sitar, shot cottons, novelty fabrics and Christmas prints featuring Mickey Mouse and a very cute Snoopy one.

I also thought I would show you this little project for this nifty pin cushion and thread collector – ideal for the arm of the chair or next to the sewing machine. It is available as a kit (in the colours pictured) for $28.00 and would make a great Christmas present. In fact they are so quick to make, I am sure you could go into production and make one for all your friends and family!

Now...on to the recipe....I am sorry but in my speed writing haste last week, I left out the butter and listed the water twice. My apologies. (Just testing, to see if you read it! haha) Below is the corrected version with a bonus recipe below.

Mini Christmas Cakes (makes 6) – corrected!

• ¼ c sugar
• ¼ c water
• 75 g butter
• 1 cup mixed dried fruit
• ¼ tsp almond essence
• 1 egg, beaten
• ½ c flour
• ½ tsp baking powder

Place sugar, water, butter and fruit in saucepan and bring to the boil. Remove and leave to cool.

Stir in the egg, essence, and sifted dry ingredients. Mix until combined and place into 6 greased and lined muffin tins. Bake at 140 C for about 4o minutes or until golden and cooked through.

This week’s recipe is a good one for this time of year when there is not such a great selection of fresh fruit around. This is great with Rice pudding or porridge, muesli, ice cream or pancakes.

Dried Fruit Compote

• 500 g dried fruit such as apricots, pears, peaches, pineapple, figs and prunes
• ¼ caster sugar (or less to taste - you could also use honey)
• 1 cinnamon stick
• 2 whole cloves
• 3 x strips of rind from a lemon
• 3 ½ c water

Put all the ingredients in a large saucepan and simmer covered for about 10 minutes until the fruit starts to soften. Remove the lid and cook gently for a further 20 minutes stirring occasionally until the fruit is tender. Cool and eat or store in the fridge.