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.