Learn to make patchwork bags

Patchwork bags by Cecilia Hanselmann - Fabric Craft, Textile Craft, Bag Making, Learn to Craft

Buy the book below... from my Etsy craft book store

https://www.etsy.com/uk/listing/269133339/patchwork-bags-by-cecilia-hanselmann?ref=shop_home_active_1&ga_search_query=book

Sewing is popular with all ages and this series, Love to Sew, focuses on the latest hot trends. The 64 page handy square format gives us room for twenty projects, each with simple step-by-step instructions, beautiful photographs, as well as sewing techniques. We all use bags. 

They are not only highly useful but those you make yourself can be real head-turners and say something to the world about who you really are. This book contains a wide range of patchwork designs to choose from, many suitable for beginners or those with limited sewing experience. 

Whether you like the retro look or something more playful or romantic, there is something for everyone! There is a bag for every occasion too a city bag, shopping bag, clutch bag, travel holdall, purse and more.

Table of Contents

Introduction 6
Sewing Basics 8
Sewing Techniques 12
Machine Applique 16
Projects 18
Stitches 60
Templates 61
Index 64

This great one pot chicken recipe has no added fat and a spicy kick from the chorizo By Hairy Bikers

Rating: 

Serves: 4

Cook Time: 

Prep Time: 30 minutes 

Effort: easy

INGREDIENTS

• 1 medium onion, cut into 8 wedges
• 1 medium red onion, cut into 8 wedges
• 500 g new potatoes, quartered lengthways
• 8 whole garlic cloves, unpeeled
• 8 medium tomatoes, quartered
• 75 g chorizo, preferably picante
• 8 boneless, skinless chicken thighs
• 1/2 tsp sweet, smoked paprika
• 1/2 tsp dried oregano
• 1 green pepper, deseeded and cut into strips

METHOD

1. Preheat the oven to 200C/180C fan/gas 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. 

2. Toss everything together lightly and roast for 20 minutes. 

3. While the vegetables are roasting, skin the chorizo and cut the meat into thin 5mm slices. 

4. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. 

5. Mix the paprika and oregano together and set aside. 

6. Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. 

7. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes. 

8. Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. 

9. Tuck the pepper strips loosely around the chicken and vegetables. 

10. Turn the oven up to 220C/200C fan/gas 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp. 

11. As you eat, squeeze the garlic out of the skins and enjoy the deliciously soft and fragrant flesh.