Tuesday, 29 May 2012

Vintage frenzy

Some lovely fabrics arrived this morning - some 1950s Sanderson linen union in mid blue and biscuit floral with splashes of mauve; a huge piece of mid 1980s floral fabric with abundant blooms in pinks, peaches and lilacs; caravan chic 1960s cotton in sulphur yellow stylised chrysanthemum print; and two pieces of 1950s barkcloth with little roses. Plenty to keep me busy with my current commission. I'm working on a mix and match set of dining room cushions, and I must say they are looking mighty fine! Keep watching for the photos when they're all ready. Meanwhile, here is another item now available exclusively from Magpie Colours

The fabric's called "Slinky". Isn't that marvellous?!

What's for dinner?

Leafy Salad Nicoise
Serves 4
2 heads of little gem lettuce, washed and spun
100g baby spinch, washed and spun
half a cucumber, quartered and sliced
half a red onion, finely sliced
50g black olives
100g green beans, trimmed and halved
200g new potatoes, halved
6 eggs
2 tins of tuna chunks in spring water
200g cherry tomatoes, halved
dressing: 100ml rapeseed oil, 30ml white wine vinegar, 1 tsp dijon mustard, pinch Maldon salt, black pepper, pinch of sugar, 1 tbsp chopped fresh mint
  • Boil the potatoes until just tender and drain
  • Boil the eggs for 6 minutes, run under cold water, peel and cut into quarters lengthways
  • Steam the green beans until just cooked but still with a bite
  • Place all of the dressing ingredients into a screwtop jar and shake until thoroughly mixed
  • Put the lettuce, spinach, cucumber, red onion, black olives, tomatoes and potatoes into a large salad bowl and add the dressing
  • Toss the dressing through the salad
  • Divide the salad into serving bowls and finish each serving with 6 pieces of egg and a quarter of the tuna chunks