November at Lake Jubilee

Whats new in the Park

The Managers have been extremely busy in the park getting it ready for the Cup weekend and the Christmas summer season this year.

We have two new baby peacocks, Jack and Jill, that are in the birdie nursery area becoming acclimatised to their new surroundings. Our older birds are making their presence known around the park. The males are recognised immediately by their magnificent colours and the show stopping display as they fan out their huge array of tail feathers trying to impress the peahens.

We also have new baby ducklings in the lake who swim in line after their mum or dad and try and keep up with them on land. A joy to watch.

Our long awaited drainage works are underway at last. Much needed especially during the winter months.

The “Cup Weekend” is fully booked out.

The refurbishment of the older toilet block has finally been completed and it is now up and running.

Seven new trees have been planted in the park around the play area and oval.

We are still waiting on council to approve plans for our new camp kitchen.

In and around Daylesford.

Unfortunately I was only given information about activities for the Cup Weekend, not the whole month of November. However, if you drop into the information centre you can find out all those details.

 Friday 3rd November :-

There will be Live Music at the Blue Bean Love Cafe, the Spa Bar, Creswick Farmers Arms, RACV Goldfields Resort Creswick and the Belvedere Social.

Blackwood Festival in the Recreational Reserve.

Saturday 4th November:- 

The following markets will be happening, Daylesford Farmers Market, Trentham Neighbourhood Centre Market, Golden Plains Farmers Market and Wesley hill community Market.

Maldon is having a Folk Festival.

There will be live music at The Spa Bar, Belvedere Social, The Old Hepburn Hotel,  Blue Bean Love Cafe and the Creswick Farmers Arms.

Sunday 5th November:- 

Daylesford Sunday Market  with the Spa Country Railway and a heritage ride to Bullarto and back again. The  Castlemain Artists Market on at the Western Reserve in Castlemain.

Family Fun and Museums all Weekend

Creswick Skate Park Comp in Creswick corner Albert and Victoria streets.

Maze House, 3155 Midland Hwy, Newlyn Nth.

Tuki Trout Farm, 60 Stoney Rises Rd, Smeaton, 11am-6pm daily

Lavandula, cafe and lavender farm, 350 Hepburn Newstead Rd, 10.30am-5.30pm

Avala Mini Golf, 11 Hepburn Rd, Daylesford

Museums, Creswick, Daylesford and Clunes

Fairy Park, Ballan Rd, Anakie, approx. 1 hour from Daylesford. www.fairypark.com.au

Camping Recipe

Ploughman’s Lunch Sandwich.

Serves 4.

8 thick slices of crusty Bread

1/4 cup of Branston Pickles

80g Mixed salad leaves (mesclun)

200g sliced leg ham

120g vintage cheddar, sliced

12 white pickled onions

Method:

  1. Place 4 bread slices on a flat surface. Spread one side of each slice with pickles. Arrange salad leaves, ham, cheddar and onion over the pickles. Season with salt and pepper.
  2. Serve sandwiched with remaining bread slices.

 

Diabetic Recipe for types 1 & 2, and for those on a sugar free, low carb diet.

5 Seed Crackers or Dry Biscuits.

1/2 cup Sunflower seeds

1/2 cup Flaxseed Meal ( either golden or dark)

1/2 cup Pepitas (green pumpkin seeds)

1/2 cup Sesame seeds

1/2 cup Chia seeds ( either white or black varieties)

1 teaspoon salt

1 cup water

Method:

Heat oven to 160C. Line two baking trays (31cm x 31cm) with Baking paper.

Place all the seeds into a food processor with the salt and process until seeds are broken up. Add the cup of water and process till well mixed. (The dough will bind together due to the flax and chia seeds).

Rest dough for 10 minutes. Cut dough in half and place on both baking trays. Cover with a sheet of Baking Paper and roll out each piece of dough until very thin. If it accumulates on one edge, cut off the excess and pop it where the dough is a bit sparse and re roll until well spread out on the baking tray. using a knife, cut into approx. 36 small crackers, or desired size.

Bake 20 minutes. Remove each tray from oven, place a piece of baking paper over the top of each batch of crackers and try and flip over on the tray. Remove paper and bake the other side of the crackers for 20 minutes. Turn off oven and allow crackers to stay in the warmth of the oven for a further 30 minutes or so to continue to dry them out.

Remove from cool oven and break into individual crackers. Store in airtight plastic container.

Variations: 

You can also flavour these crackers with herbs and spices such as cracked Black Pepper, Oregano, Dried Garlic granules, Nutmeg, Thyme, grated lemon zest, Rosemary and or dried Parmesan cheese (small bags, Kraft) etc. or a combination.

These crackers are delicious with cheese, dips and/or low carb, sugar free jams (see diabetic recipe from September)

Pamela (Home Economist)

(Jubilee Lake Board member)

Posted in Uncategorized.