Sugar Mountain!

Sugar Mountain is a village in Avery County, North Carolina, USA. 

 http://www.staysugarmountain.com/sugar-mountain-nc.php

Winter is a great time to visit because of the snow. This is the first place I learnt to snow ski and I have memories to share.

Decked out in what seemed like layers and layers of clothes to keep warm, I was ready for my new challenge....The ski boots I wore wanted to make your legs go forward and were not comfortable, but that did not stop me! The poles were everywhere but in the snow...... What a picture!!

Beginners like myself are given lessons at the bottom of the mountain. My only problem, all the people I learnt to ski with were kids, I felt so embarrassed. Lessons finished and I went to the top of the mountain in the chair lift. What was I thinking???  I somehow made it back down the mountain in tact.......Oh, I did manage to take out a few people along the way!

Well that was enough skiing for me for one day. Still in one piece, frozen to the bone with all my friends still skiing, I made my way back to the shops. I managed to find this great little place that made fudge. You could see them making and laying it to set on marble table tops. 
I ordered a hot chocolate and found a wood fire to sit next to. 

Refreshed and ready to go, discovering a beautiful ice rink not far from the shops. I sat and watched people gliding around the ice. Wow, I liked that better than skiing. I did not attempt this, just happy to sit and watch.

I am always glad to try something new, but do like to have my feet firmly on the ground!

The North Carolina mountains are just beautiful. The smell of pine trees and views as far as the eye can see .....definitely a place to go.

Now for something really cold...

Bernadette's Mango Ice Cream

Ingredients  

8 egg yolks
225g sugar
500mls milk
300mls cream
1 vanilla bean
300mls mango puree 

Method
 
In a mixing bowl, whisk yolks and sugar. Leave aside.

Pour milk into a large pot. Add 200mls of cream, scraped vanilla bean and bring to boil on stove. Then remove and add to the whisked yolks and sugar. Combine well.

Place back into saucepan on low heat, stirring continuously until mix (custard) lightly coats the back of the spoon.

Pour custard through strainer - add remaining 100mls of cream.

Blend mango puree in to the custard and mix well.

Cool ice cream in a large bowl in the freezer until almost frozen. Remove and beat in mixer or hand beat well. Place back into freezer. When firm and frozen ice cream is ready to serve.
  

 

Bottoms Up!

Perth, Western Australia has many places to visit. One that stands out is the Old Swan Brewery. The brewery building once featured lights in the shape of a sailing boat, which shone on the river. It was so pretty to see as you travelled along the Kwinana Freeway at night.

The Brewery's history will be always remembered by those who grew up in Perth. 

In 1857 Frederick Sherwood established the brewery in Sherwood Court in Perth, naming it the Swan Brewery, after the black swans that lived on the Swan River.
Following Sherwood’s death in 1874, the family offered the Swan Brewery for lease. The lease was taken up by Ferguson and Mumme. In 1879 the Swan Brewery was moved to a site at the foot of Mount Eliza.

The buildings that comprised the Old Swan Brewery complex were originally built in 1838 as a mill for timber cutting, as well as flour grinding. These were the first steam driven mills in Western Australia. Later taken over as the first convict depot (following the acceptance of convict transportation by the colony in 1850), the buildings were subsequently (between 1859 and 1879) used as a tannery, and at one time contained a restaurant (used by travellers between Perth and Fremantle).

In 1888 the Swan Brewery took over the neighbouring Lion Brewery. In 1906 the bottling works attached to the brewery were destroyed by fire, with a new facility constructed closer to the city.

The Swan Brewery acquired other breweries such as Emu and Kalgoorlie Brewing Company. The brewery ceased production at the Mounts Bay site in 1966 and moved all brewing operations to the Emu Brewery site in Spring Street. Then in 1978 it moved for the last time to Canning Vale.

The site on Mounts Bay Road was redeveloped and features private apartments and a restaurant. Kings Park Botanical Gardens has a wonderful view of this building, especially from the suspension bridge, known as the Federation Walkway.

Mums Ginger Beer

Ginger Plant

Ingredients
 
1 teaspoon compressed yeast
1 cup of water
9 teaspoons sugar
9 teaspoons ground ginger

Ginger Beer

Ingredients

4 cups of white sugar
Half a cup fresh squeezed and strained lemon juice
11 pints of water

Ginger Plant

Method

Mix yeast and 1 teaspoon of sugar in a large jar, add water (barely warm) and 1 teaspoon ginger. Cover with a cloth and leave for 8 days, adding 1 teaspoon of sugar and ground ginger each day.

Ginger Beer

Method

Put sugar and 2 pints of measured water on to heat, stir until sugar dissolves. Remove from heat, add remaining 9 pints of water and lemon juice.

Strain contents of jar, now called ginger beer plant, through a cloth (my mother used a new pair of stockings!) Add to sugar and water mixture. Stir well and pour into 8 large bottles. Stir mix frequently as sediment settles quickly. Seal with bottle tops and leave for 5 days. My mother kept in cool area, if the bottles got too hot the tops would pop off! Taste after 5 days, it may need longer depending on your climate.

The ginger beer plant left in the stockings or cloth should now be halved. Add 1 teaspoon each of ground ginger and white sugar and 1 cup of water per jar.(Not yeast after first start). Repeat process as before, add sugar and ginger daily for 8 days. You have two plants, double your batch or give one to a freind! 

Cheers!!!!

Up, Up and Away!!!

Most children love balloons and adults do too, some never admit it!!  Normally they are for special occasions and birthday celebrations. The ones I would like to tell you about are a little bigger!
 
Hot Air Balloons are truely amazing, they drift through the air and look spectacular. Years ago, I went to a festival in South Carolina, USA. 

They still seem to have the festival and I have included a link from a website...

http://www.hotairballoon.com/Freedom-Weekend-Aloft/

The words I have do not do the balloons justice.  A field full of balloons, lying on the ground, people in the baskets turning on the tanks, heating the balloons and making them rise into the sky. They were secured with ropes until ready to go.

These were not just your every day hot air balloons, they were all shapes and sizes. One in particular still comes to mind, a cowboy sitting on a horse shaped balloon. I never knew that balloons could be anything other than round. 

One day, I plan on travelling through the sky with nothing but the wind in my hair and bugs in my teeth probably!! I think we all should try things and I believe you are never to old!      

Lamb Chops - Italian

Ingredients

8 lamb chops
1 tablespoon of olive oil
1 can of tomato soup (430grams)
Three quarters of a cup of milk
1 tablespoon of Worcestershire sauce 
1 tablespoon of soya sauce
1 teaspoon dried basil
1 clove of garlic, peeled and crushed
1 green capsicum, sliced
1 small can of whole champignon mushrooms(190grams) 
Salt and pepper to taste

Method

In a frying pan, place oil and brown the chops slightly on each side. Do not overcook, or they will dry out. This should be done on low heat.

In a casserole dish, place place the soup, milk , soya and Worcestershire sauce. Stir with a fork until well combined. Add the garlic, basil and salt and pepper and stir once more. Add the capsicum and champignon mushrooms.

Lastly, put in the chops, making sure they are covered with the sauce.

Bake in a moderate oven for 1 hour.

Serve with cooked vegetables of your choice on the side.




 

Heavenly Baked!!!!!

New Norcia is a tiny little town approximately 132kms north of Perth, Western Australia. See the link

http://en.wikipedia.org/wiki/New_Norcia,_Western_Australia
 
Originally two  Benedictine Monks -  Bishop Rosendo Salvado and Bishop Dom Joseph Serra travelled from Spain in the early 1800's and were granted 7,500 hectares of freehold land and built a mission and farm. In 1867 Bishop Salvado was appointed Abbot. During the 1860's-70's the mission flourished with the monks building a series of wells, breeding horses, producing silk & olive oil and growing grapes,almonds, dates & carob. 

The town was named after Norcia, a town in the Umbria Province of Northern Italy, in honour of the birthplace of the Order's founder, St Benedict Salvado.

It has a Monastery, frescoed chapels and is known for the largest post-Renaissance religious art collections in Australia. 

Another building is the hotel built for the Spanish Royal Family for their visit. Unfortunately, they never came.

A fire broke out and threatened the monks' crops and the mission itself. High winds fanned the fire and the monks tried in vain to extinguish the flames. Many received burns to their hands and faces and some had their beards singed. With no options left, the monks ran into the chapel and removed the picture of Our Lady (sacred image of Mary) and placed it in front of the raging fire. Within minutes, the wind changed direction and the flames died down. Both the monks and the aboriginals were witnesses to the event.  

Only a couple of monks reside there now as the others have passed on. The monks still adorn the heavy brown robes with a tie around the waist.

Today, one of the best things to come from New Norcia is its bread. A private company, New Norcia Bakeries, operates under an agreement with the Benedictine Community of New Norcia, making bread which is sold though various shops in Perth.

In 1993, New Norcia Bakeries was granted permission to use the original wood-fired oven at the monastery (installed in 1886) to produce authentic artisan breads. In 1996, another 100 year old wood-fired oven was discovered in the Perth suburb of Mount Hawthorn and was recommissioned. With the two ovens working in tandem to produce a range of breads, pastries, biscuits and cakes, New Norcia Bakeries soon established a reputation as Western Australia’s finest artisan bakers. 

Bernadette's Banana Cake with Icing

Ingredients

For the Cake:
250grams of softened butter
1 cup of light brown sugar
3 eggs
3 very ripe bananas, mashed
2 cups of self raising flour

For the Icing:
45grams of softened butter
90 grams of cream cheese
1 and a half cups of icing sugar
2 teaspoons of lemon juice



Method

Pre heat oven to 180 degrees C. Grease and lightly flour a deep 24 cm ring tin.

For the Cake
Beat butter and sugar until a pale colour. Add eggs one at a time and keep beating.
Now stir in the mashed bananas and flour. Pour mixture into cake tin and bake for 45 minutes or until cakes springs back.

For the Icing
Beat together the butter and cream cheese together until smooth. 
Gradually fold in the icing sugar and lemon juice.


 When cake is cool cover with the icing and Enjoy!

Bali and don't forget the Noodles!!!!!

Bali, Indonesia is a few hours from Australia by plane. A beautiful lush, green and tropical island. 

This is a good website http://www.bali-paradise.com/

I first went there over 30 years ago when Bali was very different from today. It was quiet and not commercial.

You moved around the island in strange little taxis called "bimos."

One of the main places to stay was the "Bali Beach Hotel."

You shopped at Kuta Beach, there were not many places then. When I went shopping the women did not want local currency (Rupiah), they wanted to sell clothes and other souvenirs for my lipsticks and perfume. It was strange, but it was great and I proved my skill at bartering!!
 
One day, I caught a sail boat from Bali to an island not far away, "Turtle Island". There was not much on the island other than large turtles and sand! Going over was great, there was pleanty of breeze to keep the sails going. On the way back, the breeze dropped and we ended up having to take turns with the paddle (Note for next time: Take a motor boat!). 

The hillsides are beautiful and green. A trip to the mountains is a must.

Even though Bali has changed over the years, it still is a lovely place to visit with many places and retreats to stay.

Bernadette Rice Noodles

Ingredients

100grams of rice vermicelli noodles
1 large onion, sliced
1 large carrot, peeled and grated
2 sticks of celery, diced
10 large fresh green peeled prawns
1 tablespoon fresh crushed garlic
1 tablespoon of oyster sauce
1 tablespoon of sweet chili sauce
1 tablespoon soya sauce
Chopped shallots for decoration 
Vegetable oil

Method

In a large bowl, place the dry noodles and cover with boiling water, leave to one side.

Place a large, non stick fry pan or wok on the stove on medium heat. Put in the oil and then add the garlic, onion, carrot and celery. Cook until tender, then add prawns and keep stirring for a few minutes until pink. Take pan off stove.

Drain the noodles, then add to the prawns and vegetable mixture. Return pan to stove and add the oyster, soya and sweet chilli sauces. This should only take a few seconds to mix through. Keep stirring so it doesn't stick to the pan.

Take off stove and serve in nice, individual bowls and decorate with shallots. Chopsticks are a good idea too.

Busselton and Beef!

Busselton, Western Australia, is approximately 220kms south of Perth. It was founded in 1832 by the Bussell Family. John Garrett Bussell moved his family to the area in 1834 and started a cattle farm. The farm was known as"Cattle Chosen" It wasn't long before it became a prosperous farm. Many people moved to the area and started farming as a result of the Bussell family's success. The town is named in the family's honour.

Later on, Grace Bussell, daughter of John and Ellen Bussell, was only 16 when she became famous for her heroic efforts along with the family's stockman, Sam Isaacs, in rescuing passengers from the SS Georgette, a steam ship. The ship got into trouble and passengers were put into life boats and were swamped with water. Grace and Isaacs rode horses down the cliffs, out to sea and rescued all the people.  They were both awarded medals from the Royal Humane Society. There is so much history in this area and this is only one of its amazing stories.

Today it is one of Western Australia's favourite holiday spots. One of the main features is not only the beautiful coastline with great beaches, but an amazing timber jetty which stretches 2kms out to sea. The jetty is so long because of shallow waters in Geographe Bay. It was constructed so commercial ships could moor and collect the cut timber. There is a rail line which also stretches the length of the jetty. In recent years, an underwater observatory was built at the end. Today you can walk the jetty or catch the train to the end. It has survived a cyclone in 1978 and a fire which destroyed 65 metres in late 1999. Locals eventually persuaded the West Australian Government and local shire to spend money preserving the jetty.

This is one of my favourite places to visit, here is a link for you:  

http://www.discoverwest.com.au/western_australia/busselton.html  

Beef and Red Wine Casserole

Ingredients 

1kg of chuck or stewing steak, diced into small cubes
Half a cup of plain flour
2 tablespoons olive oil
1 cup of red wine
2 cups of beef stock
1 dozen small pearl onions, peeled
500gms of baby carrots
250grams button mushrooms
Salt and pepper to taste
1 teaspoon of fresh garlic, peeled and crushed
2 bay leaves

Method

On the stove place a fry pan with olive oil on low heat. In a bowl, coat the beef with the flour and then place into the fry pan to brown. Cook the meat in a couple of batches as it is easier.

In a casserole dish, place red wine, beef stock, garlic, bay leaves, salt and pepper and mix. Add the meat and vegetables, gently stir.

Bake in an oven for apporximately 2 hours at 16o degrees Celsius. Check on it from time to time to see if needs more liquid, if so, add a little more stock.

Take casserole out of oven and remove the bay leaves. Serve with fresh crusty bread.

Enjoy!!  

What a "Pretty Place"

Pretty Place is the name given to one of the most spectacular places I have been. It is located in  North Carolina, USA. I have added a link for you to see for yourself.

http://www.campgreenville.org/chapel.php 

Fred W. Symmes donated the land for a camp for children (today it is known as the YMCA Camp, Greenville). On the land sits an amazing chapel, everywhere you look there are breath taking views of mountains that go on for ever. The chapel was built in 1941 and has had more additions. I was curious to find out and share with you information about this man who was so kind to leave this land.

Fredrick W. Symmes was born in 1879, one boy of five children. He attended private schools then Furman University and played baseball. He began his business career in 1901 at a furniture store which didn't work out. Later, he rented an mill and in 1910 began a partnership with Nelson Poe and Marion Brawley, a company that manufactured "Gents' Athletic Under Garments and Union Suits. Symmes was a busy man also director of Southern Bell, Southeastern Life, Liberty Life, the First National Bank, Greenville Building and Loan Association, the Poinsett Hotel and Textile Hall. There was so much more this man did before he passed away in May, 1957.

His grandfather, also named Frederick Symmes, was a noted Anderson County physician, longtime editor of the Pendleton Messenger and a first cousin of U.S. President Benjamin Harrison. 

Today Mr Symmes legacy lives through his foundation.

Bananas in Hot Brandy Sauce

Ingredients

For 2 people

2 large bananas, peeled, cut in half lengthwise
1 tablespoon of brandy essence
One third of a cup brown sugar
100gms of butter
Vanilla ice cream to serve

Method

In a fry pan place the brown sugar and butter and melt until combined and sugar dissolved. Add the brandy and bananas, turning gently so the bananas become coated with the sauce.

Place into bowls and serve hot with fresh vanilla ice cream.

If you do not like bananas other fruit can be used such as pineapple or pears. 

Enjoy!

Music to my Ears!!!!

Throughout my life I have been to different concerts, seen many bands and heard all sorts of music. I think about the artists and how they've changed over time.

I grew up in a big family and there was all sorts of music. My mother loved Bing Crosby, Pat Boone and Irish music, we sat and listened to it on our old radiogram! I loved to listen to and still do The Police, Sting, ELO, America, Fleetwood Mac, The Beach Boys, The Beatles and a few more. I remember hearing my one of older brothers and sisters talking about a river cruise they went on and seeing a band called Highway, later they changed their name to Sherbet, a well known Australian band in the 1970's.
When I went to high school one of my friends loved to play the guitar and later went on to play in the Baby Animals.

There are a lot of Hotels and Pubs as we call them in Australia. They had what we called a "Sunday Session" which was popular, you listened bands playing music while you drank and caught up with friends.

Over  the years I have seen, in Australia, the Rolling Stones with Mick strutting his stuff and flames coming up on the stage! All ok, just part of the performance. The Who at an open air concert as well as Elton John and Billy Joel dueling away on their keyboards and singing!
In America I saw The Beach Boys at a concert in a small stadium. There were enormous beach balls for people to hit around the stadium while waiting for them to come on stage.
One of my favourite memories was one sunny Sunday afternoon, I remember going to a place on the beachfront in Myrtle Beach, South Carolina  for a drink and to relax with friends. The next thing, The Drifters appeared and played some songs....now that was cool! 

Today I am married to a Radio Announcer who loves his music and have a child that turns the radio up and changes the channel in the car! I laugh when a song comes on and it is remixed from music when I was  growing up. My child wants to know how I know the lyrics  because it is only a new release!!! What's the old saying? "Everything old is new again."

I hope this makes you stop and think of something to do with music from the past, if not, put it on your to do list and go to a concert. Never too old to make a memory!

Now for a recipe, put some music on while you cook.....

Chicken Cannelloni
 
Ingredients

1 tablespoon of olive oil
1 onion, chopped
2 cloves of garlic, crushed
500 grams of chicken mince
250 grams of ricotta cheese
250 grams fresh English spinach
200 gram packet of instant cannelloni shells
1 bottle, about 575grams, of pasta sauce
For cheese sauce
4 tablespoons of margarine or butter
4 tablespoons of plain flour
500mls of milk
150 grams of tasty cheese
salt and pepper to taste

Method

Heat oil in a large fry pan over a medium heat. Add onion and garlic and cook for 5 minutes. Stir in the chicken mince and cook until slightly brown. Remove from heat, add ricotta cheese, spinach, then salt and pepper to taste.

To make cheese sauce: Melt butter or margarine in a saucepan, remove from heat and add flour. Return to heat and stir milk in slowly a little at a time. The mixture will start to thicken, make sure you keep stirring so no lumps appear. Once the sauce is thickened add the cheese and stir until a smooth paste. Remove from stove.

To assemble the cannelloni: Take the chicken mixture when it has cooled and with clean hands then fill each tube and put to one side. 

In a large square baking dish place a little of the cheese sauce on the bottom and then put the filled cannelloni on top. Spread the pasta sauce nice and evenly over the cannelloni. Place the rest of the cheese sauce on top. Finally, some people like to sprinkle a little more freshly grated cheese - that is optional.

Now cover with foil and bake in a moderate oven for about 30 minutes. Take out of the oven, remove the foil and return to oven and brown for about 5 to 10 minutes. 

I like to serve the cannelloni with a fresh green garden salad, crusty bread and perhaps a glass of wine....Enjoy!!! 

The Fox and The Berry!

Sometimes the best things happen when you stumble upon them. Many years ago, I came across a great glass studio in Karridale, Western Australia. It is known as Fox Studio Glass Gallery. See the following link 

 http://www.foxstudioglass.com.au/

The studio is full of beautiful colourful creations, bowls, vases and glasses. Alan Fox is very talented and does most the work on the premises. His work has been recognized throughout the world. He was commissioned to do something for the Queen. He mentioned to me he made a sceptre for Elton John in his early days. This place is definitely worth a visit.

After this, if you are heading back to Margaret River, stop at The Berry Farm for Afternoon tea. See the link

https://www.theberryfarm.com.au/index.php/

I recommend the scones, jam and cream! There are also  other yummy things on the menu including dishes for vegetarians. The Berry Farm started a long time ago with a little cafe making a few different jams from the berries they grew. Today, there are many types of jams and other gourmet treats from which you can purchase.

This has given me an idea for a beautiful recipe for tomato chutney. This is savoury and can be used on sandwiches or with cold meat and salad.

Tomato Chutney

Ingredients

1lb or 2 cups of white sugar
3lbs or approx 1.4kgs of ripe tomatoes
1lb or approx 500gms of brown onions
2 large tablespoons of plain flour
1large tablespoon of salt
1 and a half tablespoons of mustard
1 large tablespoon of mild curry powder
White vinegar

Method

With a sharp knife, cut a cross shape into the tomato skin on top (not too deep, just the surface). Now, place the tomatoes into a large basin and cover with boiling hot water and leave for about half an hour. Drain water and you should be able to peel off the skin .

Dice onions and tomatoes and put into a bowl and sprinkle with the salt. Cover with a tea towel and leave overnight.

Next day, drain off excess liquid. Place tomatoes and onions into a large saucepan with sugar and almost cover with vinegar. Place on stove and boil, remove from stove after 5 minutes.

In a small bowl, mix flour, mustard and curry with a little vinegar to form a paste. Add the paste to the tomato and onion mix, keep stirring so it doesn't go lumpy.

Return to stove and cook on a medium heat for one hour. Keep stirring so mixture doesn't stick to the pot.

Remove from stove and bottle into sterilized jars while hot. Store in the fridge.

Hanauma Bay and Bananas!!!

The ocean is a world of it's own and one of my fond memories is a place where I went in Hawaii, Hanauma Bay. This is where the water is warm and so clear and fish that you can almost touch. So many beautiful colours and types. Lucky I never saw any large types like sharks!!!

A local person told me if you go snorkeling there you must take frozen peas to feed the fish. I thought it was a joke, but I did. My friends laughed and thought it was funny until we got in the water and the fish came from everywhere to get the peas. A friend of mine put some in their pocket and as they snorkeled along the peas floated out their pocket and they  had a trail of fish following them!

Here is a link for you to see for yourself.     http://www.hanauma-bay-hawaii.com/

There are many places around the world that are becoming marine reserves which is great to protect some of the endangered fish.

After the visit to the bay we came across a place that made the best banana splits ever and the biggest. What a way to finish a day at the beach!!!

This has given me an idea to share a recipe for something very yummy!!!

Bernadette's Banoffee Pie

Ingredients

1x 250gram packet of granita biscuits (cookies) crushed
125 grams of butter, melted
1 x 395 gram can of caramel
4 large bananas, sliced into rounds
1 x 300ml tub of thickened cream
Three quarters of a cup of good quality chocolate, shaved 



Method

Grease a pie plate and put to one side.

In a bowl mix together the crushed biscuits and the butter. Then, take the pie plate and press firmly the biscuit mixture until evenly spread on bottom and sides of plate. Put in fridge to set for about half an hour.


Then take out of fridge, now spread the caramel over the biscuit base.


Place the banana slices close together in the caramel.


Whip the Cream until slightly fluffy and place on top of the banana and caramel. Use all the cream, it may seem a lot, but it works!


Lastly, spread the shaved chocolate all over the cream.

Return to the fridge and leave for at least 2 hours.  I always think it tasted better next day if there is any left. The flavours are incredible.

Enjoy and don't count the calories!!!!!

A Hole in One !!!

A golfers paradise has a hidden treasure. Nestled in the heart of the gum trees and bushland not far from the ocean is a golf course which has a wonderful little cafe called "Cafe 28" The golf course is Joondalup Resort and Country Club.  See the link http://www.joondalupresort.com.au/welcome/index.mhtml

To me, what makes it special is the view over the golf course. You can relax and enjoy a coffee or a drink at the cafe. The coffee is one of the best and I have tasted lots of coffee in my time. They serve light food ranging from delicious burgers and wood fired pizzas to rolls and sandwiches. 

It is funny sitting in the cafe sometimes and hearing people's stories about the game they just played. It was either their best or most terrible game!

There are  three very different courses.  The Dune, Lake and Quarry, all a challenge! The Lake is my favourite course. Near the first hole is a lake with giant carp. As you go along a pathway under the road to the other side, you look back to a distant view of the city. Kangaroos bounce past not bothered that you are there! The wildlife is a plenty, with many parrots and cockatoos. 

This is definitely a place to visit!

Now after a day on the course, a recipe for you to enjoy!

Bernadette's Crab, Prawn and Avocado  Salad

Ingredients

3 cups of crabmeat, cooked or seafood extender (crab like meat)

2 cups medium-size prawns, cooked, shelled and de veined 

2 avocados, diced into cubes

One third of a cup of fresh dill, chopped finely

One third of a cup spring onions, chopped finely

2 tablespoons fresh lemon juice

1 tablespoon lime juice

Half a cup of sour cream 

Half a cup of mayonnaise

1 tablespoon sweet chilli sauce (optional)

Salt and cracked pepper to taste

2 cups of shredded lettuce 

Method

In a large bowl place crabmeat, prawns, avocado and lemon juice (the lemon juice stops the avocado going brown). 

In another  small bowl place dill, spring onions, lime juice, sour cream, mayonnaise and sweet chilli. Mix well, add salt and pepper to taste. 

Take the mayonnaise mixture and gently stir into the crab, prawn and avocado mix.

Serve in a large bowl with shredded lettuce around the edges. This stops the lettuce going soft.

Titanic Meal!!!

100 years ago in 1912 a passenger liner was born and named the RMS Titanic. This Vessel so beautifully crafted and unsinkable! On 15th April 1912 it collided with a iceberg and that was history. There have been many movies, books and documentaries made about the Titanic and its fate. I want to show you another side of the Titanic, the food menus.

 Years ago in Fremantle, Western Australia there was an exhibition on the Titanic in one of the harbour terminals. I was in awe over the old chipped and cracked plates and cutlery with White Star Line on them. There were lots of other interesting artifacts from the Titanic and White Star Line.

One day I would like to visit Harland and Wolff, the place in Belfast where Titanic was built.

These are the First, Second and Third Class menus from the RMS Titanic. You will notice the difference.... I would have wanted to go First Class and survived!

The First-Class Dinner Menu

First Course

Hors D'Oeuvres Oysters

Second Course

Consommé Olga Cream of Barley

Third Course

Poached Salmon with Mousseline Sauce, Cucumbers

Fourth Course

Filet Mignons Lili Saute of Chicken, Lyonnaise Vegetable Marrow Farci

Fifth Course

Lamb, Mint Sauce Roast Duckling, Apple Sauce Sirloin of Beef, Chateau Potatoes Green Pea Creamed Carrots Boiled Rice Parmentier & Boiled New Potatoes

Sixth Course

Punch Romaine

Seventh Course

Roast Squab & Cress

Eighth Course

Cold Asparagus Vinaigrette

Ninth Course

Pate de Foie Gras Celery

Tenth Course

Waldorf Pudding Peaches in Chartreuse Jelly Chocolate & Vanilla Eclairs French Ice Cream

 

The repast was served with a different wine for each course. Following the tenth course, fresh fruits and cheeses were available followed by coffee and cigars, accompanied by port and, if desired, distilled spirits. If you have to have a last dinner, you could do a lot worse!

The Second- Class Dinner Menu

Consomme
Tapioca
Baked Haddock. Sharp Sauce
Curries Chicken & Rice
Spring Lamb, Mint Sauce
Roast Turkey, Cranberry Sauce
Green Peas
Puree Turnips
Boiled Rice
Boiled & Roast Potatoes
Plum Pudding
Wine Jelly
Cocoanut Sandwich
American Ice Cream
Nuts
Fresh Fruit
Cheese
Biscuits
Coffee

 

The Third-Class Menu 

(Third class menu was for all three meals)

 

 -Breakfast-

Quaker Oats and Milk
Smoked Herrings
Beefsteak and Onions
Jacket Potatoes
Fresh Bread and Butter
Marmalade, Swedish Bread
Tea, Coffee


-Lunch-

Brawn
Cheese and Pickles
Fresh Bread and Butter-Dinner-

Rice Soup
Corned Beef and Cabbage
Boiled Potatoes
Cabin Biscuits, Fresh Bread
Peaches and Rice



Dinner: - Every Day - Cabin Biscuits and
Cheese, Gruel and Coffee.
Fresh Fish served as a Substitute for
Salt Fish as opportunity offers.
Kosher Meat supplied and cooked for
Jewish Passengers as desired.
Rhubarb Jam
Currant Buns
Tea 

These may not be fully accurate menus but, according to my research, are pretty close. 

Now after some history, I would like to share one of my favourite soups!

Old Fashioned Peral Barley Soup 

Ingredients

250grams Pearl Barley

4 large lamb cutlets - leave whole

4 stalks of celery, chopped

2 large onions, diced

2 large potatoes, diced into small cubes

1 cup frozen or fresh chopped beans

Half a cup frozen or fresh green peas

2 large carrots, diced into small cubes

1 turnip or swede cubed (optional)

salt and pepper to taste

1 and half tablespoons of chicken stock powder

Water 

Method

Half fill a very large pot with water. Add all the ingredients and cook for approximately 2 hours. The longer you cook, the creamier your soup will be.

Always check the soup every 10 minutes and stir. Make sure the soup mixture isn't sticking to the bottom of the pot.

You may need to add more water as you go. After about one and half hours, taste the soup to make sure the pearl barley is soft. If soft don't add any more water and this should also be creamy.

Salt and pepper to taste. Remove meat and bones, cut meat into bite size pieces and return to the soup.

Serve with fresh crusty bread.