By far my favorite meal to serve to friends is Tea. Morning or afternoon tea It doesn’t matter but I like getting out my nice teapot/s and tea cups and making a range of small nibbles to eat. So one day I made some small serviettes to go with my tea set. These serviettes are very easy to make and don’t take a lot of fabric. They are also easy to embellish to make them your own. you could add matching lace or ribbon around the edges or even some buttons or beads in the corners. I made 4 small square serviettes using 1 fat quart but if you have more fabric and want bigger ones you can use the same method on any size square or rectangular piece of fabric.  
Makes 4 Small Serviettes: 
1 Fat quart fabric, (54×46 cm) 
Matching thread 
Sewing machine or needle 
Ruler  or card with cm measurements marked on it.  
Iron flat your fabric. Fold then cut into quarters.  

One edge at a time fold the edge in 1cm and iron flat. To do this I use a piece of card from the middle of a fat quart marked with 1 cm apart lines from 1 edge.  

Unfold the edges and cut the corners off where the folds meet (pictured below). This will make your corners much neater and not to thick. 

Fold each edge under itself and iron flat creating a rolled edge.  

Stitch around the edge, keeping on the hems. If using a sewing machine, start at 1 corner stitch along the edge in the middle of the hem and just before you reach the edge stop the machine with the needle in the fabric. 

 lift the foot and turn your serviette so that it is in position to stich the next edge.  

place the foot down then repeat until you come back to the first corner add a couple of back stiches before cutting your threads.  

Cut of any excess threads. you can leave the serviette as is or add any embellishments you like at this point.  (e.g. Lace or ribbon around the edge or beads, buttons, or embroidery to the corners.)

Many years ago I found an article that explained the different effects of the various ingredients in brownies on the end texture of them. Using this article as a guideline, I set about putting together my own recipe. After a couple of tests I got it just to my liking. And I used that recipe for quite a while but then life and work got in the way and I forgot the recipe and reverted to using boxed mixes.
One day my parents were over for afternoon tea and I had made some brownies (from a box) filled with marshmallows. They were lovely and chewy (because of the marshmallows) and Dad raved about them. I had to admit then that I’d just tweaked a box recipe.  Later that night Ben suggested I make my own recipe.
So I started looking up recipes and reading them reminded me of my old recipe. So the next time I made some brownies I used my old recipe and I haven’t looked back.I Hope you enjoy them

Base Brownie Mix
200g Cooking Chocolate
125g Butter
1 cup White Sugar
2 Eggs
1 tsp Vanilla Extract
1 cup Plain Flour
2 Tbs Cocoa
Place butter and chocolate in a large glass or metal bowl and place over medium saucepan 1/3 filled with boiling water (alternatively use a double boiler).
Stir occasionally until all melted and combined.
Stir in sugar then remove bowl from the heat (caution the bowl will be quite hot.)
Once off the heat add eggs and vanilla and stir until combined and smooth.
Sift flour and cocoa over the chocolate mix then gently fold in until just combined.
Line a square baking tin (22 cm sides) with baking paper,  fold in corners if needed to make it sit nicely.
Pour mixture into lined tin and let it spread out to the edges.
 Place in oven on the top rack.
Bake until the middle dosen’t wobble when you shake the tin (around 45 mins).
Remove from the oven and leave to cool in the tin for 5 mins then move to a cooling rack.