In the Park this month
The old amenities block has been completely refurbished and is looking great.
Approval is still being sort from council to begin work on the new camp kitchen.
The park has been receiving a great many bookings now that the weather is warming up.
There are plenty of fish in Lake Jubilee. What a wonderful time of year to fish quietly now that schools are returning to normal and the park is bathed in sunshine with plenty of peace and quiet.
The lovely new delicate bright green leaves are beginning to appear on all the deciduous trees in the park. The avenue of Elm trees leading to our natural Matilda’s spring is a delightful walk under the new growth.
Our oldest male peacock “Andrew Peacock” has sadly passed away last month. We have bestowed the name on to one of the younger males so the name will live on proudly in our park.
Out and about In Daylesford
Farm and Cidery Day Out, Friday 6th October at Daylesford cider. Tickets online: daylesfordcider.com.au. A great place to drop in for a drink anytime.
Artober, 1st Oct to mid November. Various venues across the region. Check website for more information www.artober.com.au
Swiss and Italian Fiesta, 18-22 October. There will be various venues across the district www.visitdaylesford.com.au
La Primavera, Lavandula. Swiss Italian Farm, Sunday 22nd October www.lavandula.com.au
Flinders Quartet, Sunday 8th October at Town hall, Daylesford. Tickets trybooking.com/275178
Clunes Ceramic Award, 30th Sept to 15th October at Arts Centre Studio, 22 Frazer St, Clunes (www.clunesceramicaward.com.au)
Creswick, Garden lovers Weekend, Sat/Sunday 11 & 12 November, www.creswick.net Various venues across Creswick
Quick Camping Recipe
This is a quick and nourishing soup for cool nights. Serves 4.
Corn Chower Soup
2 rashers bacon, chopped
1 onion, chopped
1 stalk celery, chopped
1/2 green capsicum, diced
1 cup diced potato,
3 shakes cayenne pepper
2 cups water (I use the corn water drained from the can of corn kernels for part of this)
2 Tbls plain flour or potato starch
2 cups milk
400g can whole corn kernels , drained
chopped parsley to garnish
- Lightly fry the bacon, onion, celery and capsicum. Do not brown.
2. Add potato, cook 1 minute.
3. Add cayenne and water. cover and simmer for 10 mins.
4. Blend flour or starch with 1/4 cup of the milk till smooth. Add remaining milk to the vegetables.
5. Add blended flour, stir until boiling and cook 3 minutes.
6. Add corn, and chopped parsley. Check for seasoning to taste. Adjust the consistency to a thick
soup, use a little cream if necessary.
Diabetic Recipe suitable for Types 1 &2 Diabetes and for those on a Sugar Free Diet.
I hope that you have all made some jars of sugar free jam for this recipe. (details last month)
Coconut and Jam Slice
Base – 2 cups Almond meal (220gm)
100gm Butter, chopped
1/4 cup Coconut Flour
1 teas Vanilla Essence
Topping – 1/2 – 3/4 cup sugar free Jam, (your choice, see last months diabetic recipe details)
2 cups desiccated coconut (100gm)
1/2 cup Xylitol, or 3/4 cup Erythritol
1 teas vanilla essence
- Preheat oven to 180C and line a slice tin with Baking paper (25.5L x 15.5W x 3.5D)
- add chopped butter to bowl and melt in microwave approx 1 min.
- Add remainder of the base ingredients and mix together.
- Press the dough evenly into the slice tin. Prick with a fork.
- Bake 15 mins until golden brown. remove from oven.
- Spread the sugar free jam all over the cooked base.
- Add the eggs, desiccated coconut, xylitol and vanilla essence to a bowl and mix well together.
- Sprinkle the topping over the jammy base evenly. (Do not press down)
- Bake the whole slice for a further 25 minutes.
- Cool in tin.
- When cool cut into approx 20 squares.
- Store in a plastic container or ziploc bags in the freezer. (Xylitol and Erythritol do not have the same preservative powers that sugar has). The squares will thaw out quickly. Enjoy.
Pamela (Home Economist)
(Jubilee Lake Cooperative Board Member)