Victoria and Charlotte were drowned in the bath
Two tiny angels no longer would laugh
Their mother decided that life was too much
No husband to help her, No warm human touch
After she drowned them she took her own life
No longera mother, never a wife
Victoria was young, blonde and afraid
Charlotte was strong with the choices she made
For so many years they have silently skipped
Down the hallway to nowhere
Their young lives were nipped
No one could hear them, nobody knew
They still kept a vigil
Waiting for who?
A family new came into the house
They listened to footsteps and chatter that grew
They imagined the girls go skipping along
They learned the words of their favorite song
They are welcome to dance by the light of the moon
To clap and to sing to the new family tune
Two little angels that once were distraught
Peace is now yours,your battle is fought
Victoria and Charlotte drowned in the bath
Now welcome to dance and to skip and to laugh
This batch of Muffins cost $1 approx to make using Home Brand butter muffin mix, avaliable from Woolies.
Ingredients
1 pkt Home Brand butter muffin mix
1 egg
60 ml cooking oil
130 ml water
I added juice and rind of one Lemon.
You could use choc chips, orange, nuts, or make savory using finely chopped Bacon chives and Onion.
Method
Mix all above together
Spoon into muffin tins
Bake at 190 deg for 25 mins
Makes 6 magic muffins
You can make this wonderful soup using any vegetables you have on hand
One potato
One sweet potato
One swede
One carrot
One onion One clove garlic
Two sticks celery
Sweet corn
handful of frozen peas Salt pepper
chicken stock
One tsp curry powder Dash worstershire sauce
One can diced tomatoes
Method
Saute onion garlic and celery until soft.
Add vegetables that have been evenly chopped.
Cover with water add 1 tsp chicken stock
Add diced tomatoes and seasonings.
Stir well. Add more liquid and seasoning if needed
Simmer until veges are almost cooked, then throw in the frozen peas.
Pasta, I normaly use Fetuccini, but any Pasta will do.
Garlic, as much, or as little as you like, chopped finely.
A can of Diced tomatoes
Herbs from your Herb Gardren.
Seasoning,sprinkling of Sugar,Salt Pepper, (Do taste test)
Method
Fill a big pot with water, bring to boil, add Pasta, cook for 15 mins, or, until Al Dente
Meanwhile…………….(wait, there is more)
Cook Garlic in EVOO for a few min, careful not to burn.
Add Seafood,and Seasonings.
Add Tomatoes.
Gently simmer.
Combine all tog, Plate up.
And wait for the applause.
(If you have neglected to feed family for the day, you will get the Loudest applause)
Too Easy.!!
Total cost of this meal would be around $7
Not bad, considering you are feeding three, PLUS, the cats have the leftovers!!
This wonderful recipie sent in from Sandie, NSW, she is an Expert, in all things Turkey.
Christmas isn’t Christmas without a prized Christmas Bush Turkey. So for those that want the traditional, but want to try something new at the same time, here is an Australian twist on the traditional Christmas Turkey.
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INGREDIENTS
1 whole bush turkey , (try to catch it quickly as a stressed turkey can tun out to be a little tough.) 1 tablespoon Wildfire Spice
100g (3.7 oz.) salted butter
30g ( 2 tablespoons) tamari
Salt flakes
COOKING INSTRUCTIONS
Start by making the stuffing by combining the breadcrumbs, riberries, macadamia nuts and lemon myrtle in a bowl. Add eggs and mix until combined.
Preheat the oven to 180 degrees. Sprinkle the skin and cavity of the turkey with Wildfire spice and salt flakes. Then stuff the cavity with the riberry and macadamia nut stuffing. Truce the turkey with butchers twice and place breast side up on a rack in a large roasting tray. Add a little water to the roasting tray and roast for 45 minutes.
While the turkey begins to roast, make the turkey basting. Heat the butter in a medium sized saucepan, then add the beer and tamari. Begin basting the turkey every 15 minutes. After the first hour remove, baste, then cover with foil and return to the oven for a further 60 minutes or 90 minutes depending on the size. Continue to baste every 15 minutes.
To check when the turkey is cooked, use a meat thermometer into the deepest part of the turkey. Ideally the internal temperate should be 82°C. When cooked, removed from the oven and allow to rest in a warm part of the kitchen for approx 20 minutes before carving.
“Better to be deprived of food for three days, than tea for one.” (Ancient Chinese Proverb)
Use one tea bag, or 2 – 4 grams of tea,* per cup.
Fill a kettle with cold water and bring to a boil.
After unplugging the kettle, allow it to stand for up to 3 minutes.
Pour the heated water over the tea bag or tea, and allow it to steep for up to 3 minutes. If using a tea bag, remove the bag.
Allow the tea to cool for three more minutes.
*One to two teaspoons, depending on the variety of green tea you are brewing
plain flour, for dusting
3 cups self-raising flour
80g butter, cubed
1 to 1 1/4 cups milk
Dates or Sultanas (Optional)
jam and whipped cream, to serve
Method
Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour. Sift self-raising flour into a large bowl.
Using your fingertips, rub butter into flour until mixture resembles breadcrumbs. Now is the time to add chopped dates or sultanas if you would like fruit scones
Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don’t knead dough too much or scones will be tough). .
Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with jam and cream.
Makes 16
Bombay/Mumbai, “Eat your heart out” this authentic recipie comes from the popular Belgium Bollywood restaurant, “Curry in a Hurry”
Executive Chef Fay, is supremo with this recipie.
Thanks for sharing with our members Fay.
Thanks also to the Artist and Crowded House for video
spices:
1 tsp ground ginger
1 tsp turmeric
1.5 tsp groung cumin
1 tsp garam masala
1-2 tsp chilli pwoder (depending on how hot you like it)
1 tsp madras curry powder
600gr boneless chicken cut into bite size pieces.
2 onions, chopped
1 fat garlic clove, finely chooped
1 tblspoon lemon juice
2 tblspooons tomato puree
salt & pepper
5 tblspoons veg
1 tblspoon coconut powder
100ml cream or greek yoghurt
salt
Put the ginger, turmeric, cumin, garam masala, chilli powder and curry powder in a bowl and mix with 4 tblspoons of oil. Toss the chicken around in the mixture and allow to marindae in the frigde for an hour or two.
While that happens, gently fry onions and garlic until soft but not too brown.
Cool and tranfer to blender/liquidiser add 350 ml water and lemon juice. Blend until smooth.
Heat last spoonful of oil in a pan over a medium heat, add the chicken mixture and cook for 2/3 mins.
Add the onion mixture, tomato puree coconut powder and cream/yoghurt.
Add salt and to taste and simmer for 20 mins. Add a little water if too dry.
Serve with pilau rice or plain basmati rice
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PILAU RICE
(4 good portions)
250 gr basmati rice, rinsed and drained
600ml hot veg or chicken stock
50gr butter (indian ghee for preference) -can also use veg oil
1 garlic clove, crushed
1 onion finely chopped
half cinnamon stick
4 cardamom pods
1 bay leaf
6 whole black pepper corns
4 whole cloves
pinch of saffron strands
salt
add the saffron strands to the hot stock and leave for 5 mins.
Heat the butter or oil in a large saucepan and gently fry the garlic and onions for 5 mins
Add the cinnamon stick, cardamoms, pepper corns, bay leaf, stir and cook for further 2 mins.
Add the rice and cook for further 2 mins. Pour in the stock and bring to the boil. Lower the heat, give a stir and cover. Cook gently for about 15 mins or until the liquid is absorbed and the rice tender.
Garnish with sliced almonds and serve.
![victoria and charlotte 002[1]](http://lindaskitchen.com.au/wp-content/uploads/2010/10/victoria-and-charlotte-0021-300x225.jpg "victoria and charlotte 002[1]")
I had the pleasure of tasting this salad at a recent meeting of the Springhill aero club.
This simple fish recipie was inspired on a recent trip to Auckland (NZ) fish market with Wendy, a renowned local cheese maker .
Use one tea bag, or 2 – 4 grams of tea,* per cup.
