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.

  

Across the Ocean!!!!

Rottnest Island is 18 kilometres (11 miles) off the coast of Western Australia. To go there you fly in a small plane, catch the ferry or take a private boat. The island itself is not very large, 11 kilometres (6.8 miles) long and 4.4 kilometres (2.9 miles) wide. Follow the link and see the island for yourself!  http://www.rottnestisland.com/

I like to go for a day or a weekend. Accommodation caters for everyone from tents, to the hotel or a villa. 

Walking around the island is not impossible because of its size. Another way is to take your bicycle on the ferry or hire one when you get there.

Snorkeling at a place called "The Basin" is one of my favourites. The water is so clear in Summer, you can see all sorts of fish!

The wildlife is everywhere, especially a cute little creature called the Quokka.

You can fish, although you have to be careful and avoid prohibited areas. If you fish in restricted zones the fines are heavy.

The crayfish are especially tasty!

If you come to Western Australia, I definitely suggest taking a trip to Rottnest Island.

A recipe I want to share with you is another of my favourites...

                                                               Creamy Garlic Prawns

Ingredients

500 grams of raw, shelled and de-veined prawns (Banana prawns are best)

100 grams of butter

3 cloves of garlic, crushed

1 cup of white wine

1 cup of thickened cream
Ground pepper to taste
One third of a cup chives, chopped 
Lemon wedge for decoration
Cooked white rice (1 cup per person)


Method 

In a large fry pan on medium heat, place butter and garlic and cook for a minute or two until you can see the garlic turning a slight light brown colour.

Take the pan off heat and add prawns, be careful not to splash yourself with the hot butter mixture. Return to heat, only cook for a few seconds. Now add wine and cream and cook a further minute until mixture infuses, don't cook too long or prawns will go tough.

Just before serving, stir through the chives and pepper.

Serve with rice and decorate with a wedge of lemon. Some people like to add the juice from the lemon onto their prawns.

             

A 1st Class Ride!!!!

The Grand Canyon in the United States of America is one of the most amazing places on earth. People travel there in the thousands every year.

You can get a closer look at the Canyon in a helicopter, or like me, on a four legged friend! A horse ride, well in my case I was last and got the Mule!! I couldn't believe I got the Mule, guess someone had to ride it!!! There was a guide at the front and someone at the back of the group in case we needed help! We slowly made our way down the steep rocks until we got to our destination, a 2 hour ride down and 2 hours back. The rocks were amazing colours and you could see for miles through the canyon, where the Colorado river runs through. An eagle was flying above us on the way down and it made a noise that echoed through the canyon, later it rested on a ledge. I felt like we were intruding in his space...this was his home and he wanted to tell us!

http://en.wikipedia.org/wiki/Grand_Canyon

Above is a link that shows the Grand Canyon.....I definitely recommend you put it on your to do list. It is something I will always remember.

Every State in America is different, including food. At one restaurant, I tried a creamy Mexican chicken dish. After many attempts I'm finally happy to share my version. 

Bernadette's Creamy Mexican Chicken

Ingredients

1 kilogram of mixed chicken pieces or boneless chicken breasts (optional what you prefer)

1 cup of fresh sour lite cream

1 litre of chicken stock

1 cup of white wine (optional)

1 sliced red capsicum

1 sliced green capsicum

1 cup of corn kernels

1 large sliced onion

2 cups of cooked long grain rice

3 tablespoons of sweet chilli sauce 

1 small red chilli sliced and seeded (optional)

2 teaspoons of parsley

1 teaspoon of crushed garlic

salt and pepper to taste

2 to 3 tablespoons of olive oil

2 tablespoons of cornflour

Half a cup of water

1 large bag fresh corn chips 

Method

In a large fry pan place the olive oil and and chicken pieces. Turning and browning on all sides, this should only take a few minutes. Stand chicken to one side.

In a large casserole dish place chicken stock, wine, sliced capsicums, sliced onions, corn kernels, sweet chilli sauce, chilli, parsley and garlic. Gently stir all together with a fork. Now, place in the chicken pieces, stir gently. Cover and bake in a moderate oven for one hour. After half an hour I suggest you check on it and slightly stir. Cover and return to oven for a further half an hour. Take from oven when the hour is up and stir in the rice and sour cream. Place back in oven with lid off for about 10 minutes. If you feel there is not enough liquid put in some more chicken stock. The rice, even though cooked, will absorb more liquid.

Some people like a creamier texture, so I suggest mixing the cornflour and water together and adding a bit at a time to the chicken dish until you get the desired texture.

Serve on a plate with a fresh parsley garnish and corn chips on the side with a nice glass of white wine!!

Chocolate Lovers Only!!!!

Not many people know that chocolate comes from the cocoa bean or some say cacao. The pod has a leathery rind, inside is a soft white pulp with about 30 to 50 seeds. The rind is removed, the pulp and seeds are left for a few days on racks to sweat and ferment. That is where the pulp falls from the beans. It is very important for the beans as this is where they get the bitter taste. The fermentation takes anywhere from 4 to 7 days. The beans are then placed and raked out on big trays and put in the sun to dry.

It takes about 880 beans to make 1kg of chocolate.

A trip to the Margaret River Chocolate factory in the Swan Valley is a must!

http://www.chocolatefactory.com.au/maps--contact-details/Swan-Valley

Willy Wonka would be proud!

A drive through the Swan Valley is relaxing and when you arrive at the chocolate factory you are greeted by the smell of temptation! As you enter, you go through a shop where you can buy beautifully crafted chocolates and souvenirs. There are samples of the chocolate for you to try....so creamy and delicious! In another section, you look through a big window and see the chocolate being made.

There is a cafe where you enjoy a light meal or a heavenly treat!

I think the best way to finish is with a chocolate recipe....Brownies anyone?

Chocolate Brownies

Ingredients

375gms of softened butter
375gms of dark chocolate, chopped
6 large eggs
1 tablespoon of vanilla
500gms caster sugar
225gms plain flour
300gms chopped walnuts

Method

Preheat oven to 180c.
Melt butter and chocolate in a double saucepan, when melted allow to cool.

In a bowl, beat eggs, sugar and vanilla, then stir in the chocolate mixture. Lastly, add flour and nuts.

Put into a lined square baking tin and cook for 25 minutes.

They are very moist in the middle, that is what makes them yummy!

Allow to cool, cut into squares and dust with cocoa or icing sugar. Some people serve them hot with fresh cream, ice cream or chocolate sauce!

More Pork Please!!

The closest thing to feeling like a bird is flying. For us mere mortals that is hard to do unless in a big 747, or the latest jet powered plane. I think the closest thing is flying in a glider. No noise, you hear the sound of the wind!

Years ago in Hawaii on the North Shore was a little air strip where they had a  hanger for a few planes. They offered glider rides so yes, I had to try this....You only live once!!

My heart was in my mouth, what had I done.....too late now, there I was being towed behind a little plane, seated in the glider with a pilot. Next thing I knew, I opened my eyes and we were in the air. The plane in front positioned us not far from the mountain range so we could pick up the thermals and fly higher. The plane in front released the glider rope and we were on our own.....goodbye world!!!!

No, I am kidding, it was amazing, the views were spectacular. The mountains lush and green and the ocean so blue. One thing that stood out was wild boars and they were so big. You could see them run in the tropical vegetation. The pilot and I had a little intercom and we talked. He said the locals hunted the boars and some grew to 160 pounds. No wonder they have so many Hangis in Hawaii ( this is meat cooked under the ground).

There was a lot of other wildlife, but for some reason the boar is what I remember the most. I made it back to earth with another great memory!

The Hawaiians are not the only ones that cook great pork, I wish to share a yummy pork recipe!

Apricot and Pistachio Stuffed Rack of Pork

Ingredients

Serves about 8  people

2kgs of  pork racks
1 cup of fresh bread crumbs
150gms of dried apricots, chopped 
Half of a cup of pistachios, chopped
2 tablespoons parsley, chopped
Half an onion, chopped
salt and pepper to taste
1 egg, beaten
3 to 4  tablespoons of olive oil
2 tablespoons of sea salt, ground


Method

Prepare the meat by placing on a board. You may have one long strip or 2x 1kgs of pork racks, whatever is easiest and fits in your baking dish and oven.

The pork skin should be scored with a sharp knife. Press into the skin and slice lines one way and then the opposite way, to resemble diamond shapes. Now, between the meat and the bone that is sticking up place you knife and slit as close to the bone as possible and along the meat. You should now have a pocket for your stuffing, not too deep or it will fall apart.

For the stuffing, place the bread crumbs, apricots, pistachios, parsley, onion, egg, salt and pepper in a bowl and mix together. Stuff the pocket with the bread crumb mix and push in firmly. With kitchen string, tie the meat up by wrapping the string around each section of the meat firmly.

Place the meat in a baking dish. Lastly, pour olive oil and and then sprinkle salt on top and rub till salt gets into the skin. This should make a crunchy crackle!

In a hot oven place the meat and cook for 35 minutes until the skin starts to crackle, then reduce the oven to a moderate heat and bake for about another hour to hour and half.

I like to rest the meat before cutting for a about 10 minutes. Take off the string and slice meat between each bone. Then place on a serve platter or individual plates, whatever you wish and with the juices from the pan drizzle over the meat.

Serve with fresh new boiled potatoes and asparagus.