Although there was only two to start with.
Amanda and I started with tea and muffins, date and walnut and orange and sultana (from the Susan Reimer book).
Amanda was sewing needle cases and pin cushions for the Guildford Quilters Exhibition next year. The needle cases were being made from dyed woolen blankets.
Six chicken breasts, cooked and cut into chunks
2 tablespoons olive oil
One small onion, peeled and finely chopped
1 level tablespoon curry powder
150ml/1/4 pint chicken stock
1 large teaspoon tomato puree
Juice of 1/2 lemon
2 level tablespoon apricot jam or sweet chutney
3 tablespoons double cream
Heat the oil in a saucepan, add the onion, cover and fry gently for 5 minutes until the onion is soft. Stir in the curry powder and cook for a further 2 minutes, to bring out the flavour. Stir in the stock, tomato puree, lemon juice and the jam or chutney. Stir until boiling, the cook for 5 minutes until the mixture reduces and thickens. Allow to cool and then stir in the mayonnaise and cream. This sauce should be of a coating consistency. Arrange the chicken pieces in a serving dish and spoon the sauce over.