Glenn Di Salvia – Interview Part 3

18 Dec 2015
18 Dec 2015

 

Has being in your 40’s changed the way you ride, does it restrict what you can do, has it affected your training? 

I think as I get older I’m not as flexible as the younger people, or I have to work on it more. Injuries take longer to heal, for instance I tore my calf muscle last Christmas while running too far with tight calves, have rolled a few ankles running on rough trails and a few issues with my ITB which causes a lot of pain in the knee while trying to run. But stretching and some basic exercises helps to minimize these issues. With cycling I struggle, at times, to keep up with younger riders in short sharp efforts requiring a high heart rate, but then they usually struggle to stay with me on long efforts requiring a higher level of endurance.

How has your wife Jodi and the children supported your sport? 

Jodi travelled to the first few events with me but only saw me at the start and finish line with 4-6hrs to fill in between. The family came to a few local races but after several events found it difficult to fill in the hours between starting and finishing times. They were there to support me at the 8hr MTB enduro when I finished in 2nd place, each lap (10 laps) they had some food ready for me and a full water bottle to grab. The kids were excited about my position on the leader board so wouldn’t let me stop too long and gave me lots of encouragement.  At times I felt like stopping for a while but Jodi and the kids wouldn’t let me, so I owe my 2nd place to them.

My son Clayton has done a few Adventure Races with me, with us both even getting a bit of TV time on the TV program ‘Sydney Weekender’ at one of our races. We both travelled to Canberra early this year for a MTB race which he enjoyed and did well in.

Glenn and Family L to R: Abbie, Jodie, Glenn, Brierley and Clayton
Glenn and Family
L to R:
Abbie, Jodie, Glenn, Brierley and Clayton

Where do you see yourself in 10 years’ time in terms of sport? 

I currently race against men in their 50’s and 60’s, even getting beaten by them occasionally in local club cycling races and all the other events I do.  My hope is that I will still be doing what I am now, and if I’m lucky I will be just as fast or competitive.

One goal or event on my “bucket list” is a race called XPD and it is run in Australia every 18mths. They are run all around the world by different companies. This race will be held in the Shoalhaven region on the south coast of New South Wales in November 2016 and will be the Adventure Racing World Championships. XPD is Australia’s own expedition length adventure race. Teams of four competitors from around the globe trek, mountain bike, and kayak for five to ten days in this world renowned expedition. These adventure competitors race continuously day and night, over a 700km course pushing themselves to the ultimate limits of human endurance.

5. How do you think you have benefited from participating in sport at this level?

I believe there has been many benefits since starting to run, cycle and compete in various types of races.

I have learnt a lot about myself, my body and what I can achieve, or how far I can push myself. When I started contemplating my first Adventure Race I knew I could run, ride and kayak but putting them all together and racing for about 5hrs….. I wasn’t sure I could do it. But within a few years of my first race I was doing this for 24hrs non-stop. I’ve learnt how to think in a much more positive way. It’s easy for your mind to tell you that you can’t do something or it’s too hard; it’s all about changing your mindset and thinking positively – knowing that you can do it and nothing is too hard or impossible. When things get tough and you feel like stopping or quitting instead of focusing on the finish line many miles or several hours away I set short goals for instance, getting to the next checkpoint or the next corner on a long climb. One particularly tough ride in France was a 40km climb with nearly 3000m elevation, the last 5km got steeper and was very tough. I was setting goals to reach the next km sign and from the last 2km point I just kept trying to reach the next white guide post every 100m was a challenge.

I’ve even learnt a little about the anatomy of the body, how different muscles work, how certain muscle groups work together and ways of helping to relieve sore, tight muscles through stretching or using a foam roller – which is not fun!

Participating in these sports encourages a healthier lifestyle and diet. I find I have a much higher energy level. Once or twice a year I generally take a small group of fit and healthy teenagers aged between 15 and 18 years on a 2-3 day hike in remote bushland, carrying all our own gear. The teenagers tend to be surprised that I am always waiting for them at the top of a long steep climb, smiling & ready to push on. I try to motivate them and push them along towards the end of the day when they are getting tired and their energy levels are dropping.

Before I started racing the words calories, carbohydrates and protein didn’t mean much… I just ate food. I am now much more aware of what I eat day to day. During short events of up to 6hrs energy bars and sports gels supply enough fuel for the race but races of over 12hrs require much more planning with food.  Although you can survive on bars and gels eating real food is much better and easier on your stomach. My race partner used mostly bars and energy gels in our first 24hr event and regretted it, they left a bad taste in his mouth for days.

I use sandwiches, both wholemeal and white for low and high GI carbs, with fillings like banana, banana with honey, jam.  I found peanut butter sandwiches don’t work as it is too dry and took me around 2km to eat it while running plus, I needed to consume more water. Pre-made vegetarian pasta or rice meals like a chickpea curry for the later stages of the race work well. Some fruit like bananas & apples are always nice; mixed dried fruits and figs also work well. The Up & Go food drinks are good.  Drinking plenty of electrolyte is also important to replace salts and minerals lost during sweating, and to help prevent cramping. They also contain carbohydrates to help maintain energy levels. I always carry a few energy bars and sports gels as a backup if needed.  eating enough carbs during the race and even carb loading for a few days prior to  a long event can also take place. Carb loading generally involves eating quality pasta or rice meals.

I’ve learnt about glycogen (energy) stores in your body and how important it is to eat to replenish your carbohydrates during a ride of more than a few hrs. It is very unpleasant when you “hit the wall” or “bonk”, it comes on quite suddenly and is very demoralising. You might be happily cruising along at 35-40km/hr when you quickly drop to feeling totally exhausted and struggling to ride at 15km/hr. There is no choice but to stop, rest and eat something with a high sugar content.  It’s then a slow tough ride home or a pick up if my wife feels sorry enough for me.  After depleting your glycogen levels to this point there is no way you could ride or train again the next day.  It can take up to 2 days to recover and feel reasonably good again on the bike.

This is the final part of our interview with Glenn Roy Di Salvia. I want to say a special thanks to Glenn and Jodie for agreeing to the “interview”, as it was a lot of fun to work on together.

Sources:

Lead Photo – http://www.gjwphotos.com/

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Glenn Di Salvia – Interview Part 2

18 Dec 2015
The ….. Event 18 Dec 2015

In the second part of our interview with Glenn Di Salvia he talks about riding and white water rafting in some of the world’s most rugged, and yet spectacular places. Follow his journeys with me as he rides through France, and competes in Tasmania…. 

What are the two most interesting competitions that you have been entered in and did they involve travel either within or outside Australia?

Since deciding in 2008 that I wanted to get a bit fitter I never imagined where it would take me, or the things I would accomplish. I would have to say that 2012 has been the highlight of the last 7 years!

In July of 2012 I flew to France with my bike and about 16 other cyclists from my bike club, Sydney and Newcastle. We spent 8 days in the French Alps staying at Alpe d’Huez and riding every day. We rode down into the valley below us and up into a different area each day climbing different mountains. Our toughest day on the bike was when we rode up one mountain then another behind it to Col du Galibier, climbing nearly 3000m in 45km. It was the middle of summer with temperatures in the mid 30’s in the valley, but windy and freezing up the top of the mountain and with snow along the road. It was a fun and fast 50km ride back to the starting point which was mostly all downhill. We watched the Tour de France on television most afternoons and rode out to one of the mountains to watch the Tour and see the riders come up the mountain and past us – that was pretty awesome!

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Photograph Descriptions: 

1.  On our Way – On our way to see a stage of the Tour in the mountains. We rode up into the mountains then followed the river below us for maybe 10-15km then up this next climb, some stunning views along the way. 

2.  Finally at the top – We rode about 60km to get here, people getting their spots along the road waiting for the riders to come through in around 3hrs time.

3.  Team Sky Riders – Tasmanian Richie Porte leading Tour winner Bradley Wiggins, in yellow. 

4.  Villages – There is a village on the edge of the mountain just left of centre of the photo which we rode through a few times. Another small village across to the right just slightly higher, then another above that which is Alpe d’Huez where we stayed for 8 nights. You can see the road which zig zags 14km up the mountain from the valley below, we rode up this numerous times. 

5.  Finally – Finally at the top of one of the famous climbs in the French Pyrenees. 

6.  Rural France – A unique little village we rode though in the lower drier region of rural France. We spent 3 nights in Carpentras.

From the Alps we drove to a rural area for 3 days of riding, and then south to the Pyrenees for 10 days. More days spent riding different mountains with tough climbs and amazing scenery. Looking at the stunning scenery helps take your mind off the pain your legs are going through on the long climbs. The rides weren’t overly long, 80 to 120km, but with the amount of climbing done it was tough.  After 21 days of riding and 1,830km with 32,335metres of elevation my legs were pleased to pack the bike away.

Then in November of 2012 my team mates Christophe, Eric and I were sponsored by Rexona to compete in the 5 day Swisse Mark Webber Tasmania Challenge and our team name was “Rexona No Quit”. Our entry was paid ($9500) and flights to Launceston with return from Hobart. This challenge included a lot of training in the months leading up to the event.  Day1 which was 27th Nov 2012, was around Launceston starting with a run/rogaine followed by white water rafting, a mountain bike ride, a kayak paddle, another mountain bike leg, finishing in Launceston with another run.  This was done in 8hr and 40min.  All this was done whilst navigating our way around by map and collecting 67 Check Points!

Tasmania White Water
White Water Rafting Section of Day One in Swisse Mark Webber Tasmania Challenge

Day 2 was very long with just over 11hrs of racing which included a tough 22km climb on the mountain bike to the top of the mountain in Ben Lomond National Park, followed by a 25-30km run around the top of the mountain – which was much tougher than expected – followed by another long mountain bike leg, 12km kayak paddle down the river, then another 7km run to the finish. We covered around 90km again and moved up into 2nd position on this day.

Glenn On A Run
Glenn On A Run

The next 2 days were on the East Coast of Tasmania, around St Marys and Binnalong Bay.  There were a few ocean paddles and some snorkelling that was added at this point, which was on top of the normal legs. The final day – the 5th – was held at Hobart with a cold 4 degrees C start on top of Mt Wellington.  It was a great day of racing which we finished in only 7hrs to retain our position in 3rd place.  We were only 9min ahead of team “Qantas” from Singapore and around 5hrs behind team “Rexona” which had Olympic kayaker Ken Wallace and World Champion Triathlete Courtney Atkinson competing.

Ben Lomond Mountain Bike Track
Ben Lomond National Park Mountain Bike Track

It was a tough 5 days covering around 400km and with many highs and lows. We met a lot of great people, formed a few new friendships and enjoyed rubbing shoulders with various Olympic and World Champion athletes.

Of course, we were absolutely stoked with our achievement and surprised we did so well. There is a lot of tactics involved in these events though with marking out our route each night as the course is not marked, not taking a wrong turn or missing a Check Point which would incur a 3 hr penalty per Check Point missed.  We were presented with our trophy by Mark Webber at the presentation night.

Glen with Mark Webber
Presentation Night. l to R: Eric Charpentier, Glenn Di Salvia, Mark Webber (Formula 1 World Champ), Christophe Capel

Sources:

Gary White Photography

Glenn Di Salvia – Interview Part 1

The ..... Event 18 Dec 2015
18 Dec 2015

Glenn Roy Di Salvia is my nephew, the son of my brother Douglas Norman Di Salvia.  Glenn was born in Walget, New South Wales on 2 Sept 1970 making him 45 years old, and he has an interest (or as some of his family believe, an obsession) with the most unusual, physically demanding, exciting and challenging pastime I could possibly comprehend.  I often have trouble finding time to take a walk of a morning, but Glenn not only finds time to run, bike ride and kayak but enjoys both the fitness it brings, and the competitions he enters!  The interview with Glenn will be told as a three part series due to the wonderful way in which he opened up to answering my questions, and the sheer adventure I experienced in putting the interview together.  Enjoy!……

1. How did you become interested in bike riding and when did you start to go into competitions.

I first learnt to ride a bike at my cousin Roberts farm  near Narromine when I was about 7-8 years old . After about six months I finally convinced mum & dad to buy me a dragster bike which I got for Christmas and loved. I would ride it everywhere and spent a lot of time working on it to keep it in good order.

I got a road bike in my mid-teens and rode to school frequently. Some Sundays I would ride with a few of my mates up to 20km out of Narromine to various friends’ farms for the day and then return home before it got dark. Once I got my licence though, riding my bike faded into the background as I focused on cars.

In 1992-93 Scott, the apprentice  who was employed where I was working in Marrickville, Sydney, was a keen cyclist and a member of St. George Cycling Club and I credit him with getting me back into cycling.  My bike had been stolen from Wentworthville Police station a few years earlier even though I’d had it chained to the fence, but Scott got me a second hand bike for $150.  In an attempt to get fit I would combined riding the train with riding around 15 km on my bike each way and after a while I started riding the full 35km home from work. Once in a while I would join Scott for an afternoon ride.

After about 12-18 months of riding, the bike faded into the background once again when I met Jodi and started a new job.

When my dad passed away in 2008 I decided I wanted to get a bit fitter so I started walking about 3 kms to work.  It was then time to pull out the old bike that had been getting rusty, and clean it up.  I started riding to work and doing a 6-10km loop home, which was hard work after not riding for so long.  Gradually I did longer rides, including a 30-40km ride on Sunday mornings. I also added a few 3km runs a week.

glen di salvia

In October 2008 I was introduced to the Central Coast Cycling Club at Wyong. This is where my cycling & fitness became a lifestyle, or, as Jodi called it –  “an obsession” . I loved the racing and weekend rides with the club. In December of 2008 I bought a flash new carbon fibre road bike. I spent a lot of time riding and training to become fitter and finally working my way up from ‘D’ grade to ‘B’ grade within the club.   Occasionally I raced in  ‘A’ grade as well.  Generally, I race most weekends. In the “summer season” is a Criterium on Friday afternoons which is a bike race consisting of multiple laps around a closed circuit of around 2km for 45-50min (30-35km). The “winter season” is a 50km hilly road race at Calga which is a short drive from Gosford on the western side of the freeway.  Occasionally I travel to Newcastle, Kurri Kurri or Northern Sydney to race on a Saturday afternoon or Sunday morning with the local clubs

I join up with friends some weekends for local mountain bike rides in the Watagan mountains with the occasional local race. I have done various mountain bike races around New South Wales and Canberra. The races vary from the standard 100km race, an 8hr enduro – which is multiple laps of a 10-12km circuit (I managed to finish in 2nd place at one event which was a fantastic result, although I almost collapsed after getting off the bike), and a 24hr race in a team of 6 on a 10-12km circuit also.

2. Do you do any other type of sport beside bike riding?

Glen with Christophe Capel Kayak leg day 1I also enjoy doing a few other sports apart from riding, generally referred to as cross training.  I do quite a bit of running and a bit of kayaking. I did join a local canoe club a few years back competing in 10km races on Sunday mornings but it was clashing with cycling events so I dropped the kayak racing. The running & kayaking flows into other races I have done over the last 6-7 years.

I have competed in many Adventure Races (AR), Multi Sport and Rogaining or Orienteering events.  Rogaining is long distance cross-country navigation which involves both route planning and navigation between checkpoints using a topographic map and compass in a team of two. The short events are up to 6hrs but I generally compete in the 12 or 24hr events, covering 50-60km on foot, 1 or 2 times a year. It can be quite eerie and peaceful standing on top of a mountain overlooking the moonlit landscape at 2am, and not seeing another soul but knowing there are maybe 50 to 100 people out there navigating their way around the bush.

Adventure Races are an off-road style of triathlon in the bush. They involve mountain biking, trail running and kayaking, with an occasional swim. Checkpoints are collected on an unmarked course using a topographic map and compass. The standard race takes only around 3.5hr for the faster teams, with a cut off of 6hrs for the slower teams. I have finished in the top 10 many times with two 1st places. I have also competed in several 24hr events which are great, but tough.

Multi-Sport races are more similar to a triathlon. They are a fixed course of 33km road ride, 12km kayak and 15km trail run with some tough hills.

3.  What Sort Of Training Regimen Do You Follow?

During the week I try to fit in regular training. On a current typical week I aim to ride to work 2-3 times with an occasional run or two.

Monday is generally a rest day, after a busy weekend of riding.

Tuesday & Wednesday I usually ride to work, which is 90-100km return depending on which route I take.

glenThursday I may have a rest day or run to work, using the train to cover part of the distance, and home again which is 20-23km return trip.

Friday I ride to work. After work I ride a short distance, 15km, to Wyong to race in the local Criterium Race.

Depending on the weather I tend to swap riding & rest days around if a high chance of rain is forecast or raining in the morning, or run if it’s raining a little. Although I have been caught out plenty of times, riding home in showers or heavy rain and storms with strong winds & lightning about.

On Saturday mornings I enjoy going out in the kayak on Lake Macquarie for an hour doing a 10-12km paddle and maybe an easy 40-50km ride in the afternoon. Or I will meet up with some local riders for an easy/steady 80-100km ride.

Sunday I usually meet up with local riders for a longer ride of 100-130km at a faster pace for a pretty good workout. Occasionally we will do a big ride, up to 160km, up through Newcastle or head west through Cessnock and the Hunter region.

Depending on what race I’m training for, Sunday mornings can be busy with a 30-50km road ride or 20km MTB ride, 12km paddle and 10km run (about 3.5hrs) or longer if building for a 24hr event.

Memories of our Mum – Part 3

 

 

Mum wearing her red dress - May 2000
Mum wearing her red dress – May 2000

Although this isn’t the best photo I have of Mum, I love it because it shows mum wearing the colour red, which was unusual for her.  I always though she looked lovely in it.

Tell me something else about Mum and her Dorcas activities, her dressmaking or her nomination for Adventist Women of the Year.

From Kellie

Kellie Purdy
Kellie Purdy

– mum dedicated a lot of her time to Dorcas and trying to help those in need.  She would never give money but would provide food or clothing to people. She would be at the church every week organising the ladies for the whole day, sometimes sewing or sometimes packing boxes to be sent to ADRA

Example of type of Food Box that Mum helped prepare
Example of type of Food Box that Mum helped prepare

 

Then, there were the stalls in Parramatta, again up before dawn to make her way into Parramatta and not home until late. Very tiring but she loved doing that type of work.

Mum worked tirelessly for the benefit of others
Mum worked tirelessly for the benefit of others

 

Our Mum - Madeleine Di Salvia
Our Mum – Madeleine Di Salvia

From Noeleen –

Noeleen aged 75 years
Noeleen aged 75 years

Mum was a good dressmaker, and not only made for others but also kept us children well-clothed.  I remember during and after the war when dress materials were rationed, expensive and hard to get people just had to do the best they could.  In the winter we three children always had a nice overcoat each.  Woollen materials were not as colour-fast in those days, fading over time even just from the light. If last year’s coat was starting to look a bit faded she would unpick the coat and make it up on the other side of the material, or she would take a coat that I had grown out of and cut it down to make a coat for Gwen.  A small piece of velvet from the scrap box and we had a “new” coat with a velvet trim, such as a collar or pocket flap, that made it look different from the old one.  Doug always had his coat as well, and if our material was blue, she could use it for him as well.

Sewing Essentials
Sewing Essentials

As I remember, the Adventist Woman of the Year certificate was given to Mum  in recognition of her Dorcas Welfare work which had included doing a lot to help victims of flooding that had happened earlier in the year.  The flooding was quite widespread, with even the local creeks causing problems as well as areas that usually flooded out towards and around Riverstone. (I remember Riverstone used to flood up to the first floor balcony of the local pub). Of course, Windsor and Richmond were in trouble as well, but that was further out. 

I remember getting a phone call from someone at the conference office asking me to bring Mum to a Greater Sydney Conference-wide meeting on a certain Sabbath afternoon without telling her why.  Well, anyone who knew Mum would know that that was not going to be an easy task – she didn’t usually go to that kind of meeting and always avoided the limelight.  We tried all kinds of schemes but ended up just having to tell her “Look, Mum, we’ve just been asked to get you there – don’t know why!”  Eventually she decided to come with us and she was really quite thrilled to be presented with her certificate.

Adventist Woman of the Year Certificate 1995
Adventist Woman of the Year Certificate 1995

 

We Miss You Mum

 

Sources:

Logo Picture: http://search.tb.ask.com/search/AJimage.jhtml?searchfor=pictures+of+australian+charity+work

Food Box: http://search.tb.ask.com/search/AJimage.jhtml?searchfor=pictures+of+charity+food+boxes

Sewing Equipment: http://search.tb.ask.com/search/AJimage.jhtml?searchfor=pictures+of+sewing

Memories of our Mum – Part 2

The memories continue in part 2 of “Memories of our Mum” as Noeleen, Gwen and Kellie describe mum’s cooking and sewing ability.

Mum, Noeleen, Doug &  Gwen in Anzac Park Tamworth
Mum, Noeleen, Doug & Gwen in Anzac Park Tamworth

Tell me something about Mums history?

From Kellie 

Kellie Purdy 2005
Kellie Purdy 2005

I thought mum was great at cooking desserts (loved them).  Used to like watching her cook them and in particularly liked to help mum with the Christmas pudding –

Mum and the Kids making a Christmas Pudding
Mum and the Kids making a Christmas Pudding

lots of hard work as a kid stirring all that fruit.  Mum was also fanatical about how to mow that lawn.  Had to do the edges first out on the front footpath then you could work your way to the driveway and the rest of the footpaths, then you could mow but in a certain way.  She never did like the way dad mowed the lawn either. Would drive you nuts but I suppose that’s what mothers do sometimes. When I look back on it, that’s how I used to mow the lawn in Tamworth.  Strange how things stick with you.

 

From Gwen

Gwen Di Salvia 1958 approx
Gwen Di Salvia 1958 approx
Mushrooms on Toast - Yum
Mushrooms on Toast – Yum

Mum’s cooking was pretty good when we were young.  I can remember how we used to sneak down to the sheds where dad and a friend Don Windus were growing mushrooms, and pick some and take them back up to mum and she would cook them for us.  She would fry up some onions with the mushrooms and put them in a white sauce and they were beautiful on toast

One thing mum hated was church pot luck lunches where you would all bring a lunch and put it out to share with everyone. Mum would never go to them.  Speaking about church I don’t know anything about the Woman of the year certificate or Dorcas other than all the dolls cots she made to raise money.

I can remember family trips to different places and mum always packed a picnic of Bread Rolls and Bananas and she would make a cake which was often a chocolate cake.  We would often have takeaway for tea when dad was away which, as kids, we didn’t mind at all. 

Yummy Banana's
Yummy Banana’s

 

From Noeleen

Noeleen Di Salvia  abt. 1958
Noeleen Di Salvia abt. 1958

Mum always wanted to be a dressmaker and she dreamed of getting an “apprenticeship” in a quality dressmaking establishment like the one owned by a Mr Herzberg in King Street Sydney.  I think “apprenticeship” meant that you worked there and learned as you worked, but I don’t know that it was as formal as our apprenticeships are today.  The day came when she was able to go looking for work – I guess she was about 15 or 16 years old so this would have been about 1928 or 1929.  Mum (Madeleine) got dressed and left home early that day.  She felt good – her smart outfit that she had made herself, hat, gloves, silk stockings – a lady would not go to the city without being properly dressed.  After alighting from the tram she made her way through the city streets, walking slowly past a number of dressmaking establishments in the area until she came to her destination – the Herzberg Dressmaking establishment in King Street. 

Dressmaking
Dressmaking

There were some garments attractively displayed in the window at the front of the shop, and since it was still fairly early in the morning, a man in overalls was cleaning the glass.  She examined the window display for a few minutes and then said, half to herself and half to nobody in particular, “I wonder if they would give me job here if I asked?”  To her surprise, the man in overalls responded “Would you like to work here?”  After her enthusiastic “Oh Yes!” he told her –“Well, you’ll never know if you don’t ask, will you” and then disappeared into the shop with his cleaning gear.

Mum (Madeleine) pondered on those words for a time, then finally plucked up the courage to go inside.  After stating her purpose she was directed Mr Herzberg’s office where a smiling, well-dressed gentleman greeted her – “So, you decided to take my advice.”  Somewhat flustered, Mum realised that Mr Herzberg was the man who had been cleaning the windows out front. 

Yes, Mum got the job and worked for Mr Herzberg for a number of years learning the skills of measuring, cutting and sewing at a quality level.

 

 

 

Sources:

Christmas Pudding: http://search.tb.ask.com/search/AJimage.jhtmlsearchfor=pictures+of+making+a+christmas+pudding

Mushrooms:  http://search.tb.ask.com/search/AJimage.jhtml?searchfor=pictures+of+mushrooms

Bananas: http://search.tb.ask.com/search/AJimage.jhtml?searchfor=pictures+of+bananas

 

 

 

Memories of our Mum – Part 1

I have interviewed three of my sisters Noeleen Macintosh, Gwen Svensson and Kellie Purdy about their memories of our mum as a tribute for Mothers Day.  Once the memories started rolling in it became evident that we would have to break the interview into three sections.  So, here goes – in memory of Madeleine Ines Di Salvia nee: Bailey – Happy Mother’s Day Mum.

Madeleine Bailey - abt. 1921-23
Madeleine Bailey – abt. 1921-23

 

What is your fondest/happiest memory of Mum?

From Kellie

Kellie Purdy nee: Di Salvia
Kellie Purdy nee: Di Salvia

You know, mum used to make me laugh sometimes and sometimes she didn’t.  Some of the “made me laugh” times was when she would sit having dinner and would go to sleep mid-way of putting a spoon full of food in her mouth (literally, her mouth would be open).  Would tell her in a louder voice, “MUM wake up, your still eating”. She’d wake up then the whole thing would repeat itself. Another time was with her remote controlled chair

The Recliner - Mums was blue I think
The Recliner – Mums was blue I think

 – I used to say to her don’t get out too quick the chair might flick you across the room (like being catapulted). We’d both have a laugh. 

Mum would drive me crazy sometimes and she did mellow in her older years.  She helped me so much,   especially with Adena, which I am forever grateful.  Thanks mum.

 

From Noeleen 

Noeleen Mackintosh about 2008This is one very fond memory that I have of Mum: It was 1959 and the end of my final year in the Women’s Handicrafts Certificate Course at East Sydney Technical College.  I had received a Traineeship in 1957 along with 2 other girls and the three of us were at the end of having to complete the 4 year course in 3 years.  Our final year subjects included Ladies Tailoring II and Millinery III as well as some elective subjects, theory subjects and subjects for Teacher’s College.  Always being such a perfectionist (as Mum had taught me to be from early childhood) I was running behind with the garments and hats that had to be submitted for the practical part our final examinations in Ladies’ Tailoring and Millinery. For Tailoring we had to submit a two-piece tailored suit, a dress and a coat; for Millinery we had to submit a straw hat, a felt hat and a fabric covered hat as well as what was called a “manufacturer’s model” which was an uncovered shape made from “willow” (a somewhat difficult to handle foundation material made from a grass fibre with a cotton gauze covering on one side).

The Sewing Gene - from Mother to Daughter
The Sewing Gene – from Mother to Daughter

I had 3 days left till the deadline and still had heaps to do.  I found myself sitting up all night on Monday night, went to bed on Tuesday night. I then stayed up all night again on the Wednesday night trying to get things finished.  Mum sat up with me well into the wee hours on those nights – threading needles, making a hot drink, just keeping me company, anything she could to help – and occasionally falling asleep with her head on the table!  I appreciated what she did at the time, but when I think back, I don’t know that I appreciated her help as much as I should have.  And yes, thanks to Mum’s help and encouragement, I got a good pass!

From Gwen: gwens 60th-036I think I must have been about 10 and as usual I went off to school for the day.  Came home and there was this woman at home waiting for us that wasn’t my mum.  At least that is how I felt at the time.  Maybe it was her birthday I don’t really remember that part for sure but that is how I like to remember it.  I feel it was her 40th Birthday and dad shouted her a hairdo, which was a haircut and perm but mum decided to add a little extra – a colour.  Now mum had white hair all her life as far as I was concerned, but now there was a woman with dark brown hair living in our home – that wasn’t my mother. 

We all hated this new colour, including mum.  Well that resulted in all sorts of colour arrangements but grow out it did eventually and mum came back to live with us.

 

 

Picture Sources:

Recliner Chair:  http://search.tb.ask.com/search/AJimage.jhtml?searchfor=pictures+of+electric+recliner+chair

Sewing: http://search.tb.ask.com/search/AJimage.jhtml?searchfor=pictures+of+sewing

Interview with Noeleen Merle MackIntosh

Noeleen MackIntosh
Noeleen MackIntosh

Noeleen Merle MackIntosh is my oldest sister and there  is just a little over 16 years between us.   My sisters and I have always called her Nonny.  There are distinct advantages to having a very bright and clever older sister.  There was always somewhere to go for a holiday, for example, and I have definitely benefited many times from Noeleen’s ability to design and sew the most beautiful dresses, and create one of a kind hats.  Today though, I wanted to highlight something that many people will not know about Nonny, and my hope is that you will find this aspect of her life as interesting as I do.

Noeleen was asked to demonstrate vegetarian cooking on the beautiful Norfolk Island, and I was lucky enough to interview her recently about her experiences.

Norfolk Island - Credit for Photo to Parks Australia
Norfolk Island – Credit for Photo to Parks Australia

 

What has driven your interest in Vegetarian Cooking?

As long as I can remember I have enjoyed vegetarian food. Growing up we enjoyed several vegetarian meals each week along with some meat, fish or poultry on the other days. We were members of the Seventh-day Adventist Church, a church that has a great interest in health and a healthy lifestyle. The Seventh-day Adventist church teaches that a vegetarian diet has many health benefits, though it is not compulsory for members to be a vegetarian. My Dad worked for the Sanitarium Health Food Company, a company that produces a range of breakfast cereals and vegetarian foods, Nutmeat and Nutolene being the most common vegetarian protein foods at that time (and yes, they are still on the supermarket shelf in 2015). I think my interest slowly increased as I investigated different “diets” and eating patterns – it seemed that vegetarian principles came up near the top most of the time.

 

How did the opportunity to do Vegetarian Cooking Demonstrations on Norfolk Island present itself?

The Seventh-day Adventist church offers classes in healthy plant based (vegetarian) cooking as a community service, and training courses are conducted periodically so that members who wish to volunteer for this service are equipped to do so. I completed my first training in 1988, and we are encouraged to update every three years.

Early in 2011 the Health Director of the Greater Sydney Conference asked me if I would be willing to go to Norfolk Island in June to run a workshop and at the same time train some of the local people to be able to run programs on their own. The SDA church there is small and members are mostly elderly, the younger generations having gravitated to the mainlands of Australia or New Zealand in search of work. I agreed to this proposal having no idea of the difficulties I was to face.

Seventh Day Adventist Church with Hall on Right
Seventh Day Adventist Church with Hall on Right

What were the challenges of demonstrating Vegetarian Cooking on a small Island?

Just to put you in the picture, Norfolk Island is a small island in the South Pacific Ocean located 1,412 km due east of Evans Head, NSW. The island has a population of around 2,300 and covers an area of about 35 square kilometres. It’s a beautiful and very interesting place. Cows graze along the roadside and have right of way at all times – no exceptions! Shops rely on the infrequent arrival of ships with supplies from Australia or New Zealand, and these cannot unload if the sea is rough. The importation of fresh produce is prohibited or strictly controlled due to the island’s strict quarantine regulations that aim to preserve the island’s ‘disease free’ status.

The biggest challenge, then, was the limited availability of ingredients, especially fresh fruit and vegetables. I selected a variety of recipes for the four evenings of the workshop and emailed a list of ingredients to the pastor’s wife, asking whether these grocery items and fresh vegetables and fruit would be available. My list came back with words like ‘no,’ ‘infrequently,’ ‘possibly,’ ‘occasionally,’ or ‘rarely’ written beside most of the fresh produce items, so I spent a lot of time testing substitutes and the use of canned or frozen alternatives. It became necessary to eliminate one or two of the recipes that I had chosen and to find recipes with more readily available ingredients.

Ingredients List - Page 1
Ingredients List – Page 1
Ingredients List Page 2
Ingredients List Page 2

I arrived on the Island with all of my recipes prepared, and then it was time to go shopping…. After the ease of shopping for fresh produce in Sydney, shopping on Norfolk Island is an interesting experience. We shopped each day to take advantage of anything new that might become available.   There’s the supermarket, of course, with potatoes & onions and maybe four, five or even six other vegies that vary according to whatever is available. Then there’s the odd table of home-grown produce near someone’s front gate (you just drop the money in the honesty box). Our final stop one day was at the local butcher to see what fresh vegetables he had in his shop that day.

Norfolk Island - Credit for Photo to Parks Australia
Norfolk Island – Credit for Photo to Parks Australia

Would you please outline your fondest memory of your trip to Norfolk Island?

I have a number of fond memories of the trip:

I had been concerned about the availability of carrots, because the recipe called for grated carrot, and I was hoping that chopped frozen carrot was going to work instead.   Then we were given a few small carrots from someone’s garden. When I mentioned the fresh carrot during the demonstration a voice from the back of the group exclaimed “You’ve got carrots?!?” How kind it was of someone to give me those three small carrots – apparently they don’t grow well on the island at all. It made me appreciate our beautiful long, brightly coloured carrots that we can buy here so much more than I had done before.

The cook from the small island hospital attended the workshop. She introduced some of my recipes on the hospital menu and was thrilled to have some new, healthy dishes to make for the patients.

More than 30 people from the community attended the workshop.   I demonstrated three or four recipes on each of the four nights, followed by a talk and question time on good nutrition and the vegetarian perspective. Some of the church folk came each afternoon to cut vegetables and otherwise help to prepare for the evening session. They assisted in any way they could, even to the point of agreeing to cook a second quantity alongside me so that we would have enough for everyone to have a good “taste” afterwards. I really appreciated this because it would have been very difficult to do it all myself.

Would you please share some of your demonstrated recipes with us?

Recipes to 14 of the dishes that Nonny demonstrated can be found here

Norfolk Island - Credit for Photo to Parks Australia
Norfolk Island – Credit for Photo to Parks Australia

A photographic account of Nonny’s cooking demonstrations and her trip to Norfolk Island

This slideshow requires JavaScript.

Norfolk Island Recipes

LENTIL SHEPHERD’S PIE

Preparation time: 15 minutes

Cooking time: 60 minutes

 

* replace celery, carrots & frozen peas with 3 cups frozen mixed vegetables.

1 tablespoon oil

1 medium onion, chopped

1 stick celery, finely chopped*

1 large carrot, finely chopped*

1 teaspoon curry powder

500g jar tomato pasta sauce

2 x 415g cans brown lentils

1 cup frozen peas*

 

Topping

1 kg potatoes, peeled and evenly chopped

1 tablespoon margarine

½ cup milk or soy milk

 

Heat oil in a medium pot and sauté onion, celery and carrot until soft.  Add curry powder and sauté for 1 minute.

Add pasta sauce, lentils and peas and bring to boil.  Reduce heat and simmer for 5 minutes.

Spoon lentil mixture into a large oven-proof dish or 6 small oven-proof dishes.

Place potatoes in a large saucepan and cover with hot water. Bring to boil, then reduce heat and simmer until tender.  Drain potatoes, mash, add margarine and milk or soy milk. Mash until smooth.

Spread the mashed potato over the lentil mixture and streak the top with a fork.  Bake in a moderate oven, 180°C for 40 minutes.

Serves 6

 

COTTAGE CHEESE & BRAZIL NUT PATTIES

½ cup cottage cheese

2 spring onions, chopped

2 eggs, lightly beaten

3 tablespoons tomato paste

1 cup Brazil nuts, ground

2 slices wholegrain bread, crumbed

2 tablespoons chopped parsley

Breadcrumbs or rice crumbs to coat (optional)

2 tablespoons canola oil

 

Combine cottage cheese, spring onions, eggs, tomato paste in a large mixing bowl. Mix well.  Add ground Brazil nuts, breadcrumbs and parsley. Mix well to combine.

Form into 12 evenly sized patties. Coat with breadcrumbs or rice crumbs if desired.

Fry in a little oil until golden brown on both sides.  Drain on absorbent paper.

Serve with vegetables or salad and your favourite tomato-based sauce.

Serves 6

 

STIR FRY VEGIES WITH TOFU

Ingredients

¼ cup salt reduced vegetable stock

2 tablespoons sweet chilli sauce

2 tablespoons Mushroom Oyster Sauce (Vegetarian Stir-fry Sauce)

OR 1 tablespoon Kecap Manis (Sweet Soy Sauce) plus 1 tablespoon plum sauce

OR 1 tablespoon plum sauce + 2 tspns soy sauce + 1 tspn brown sugar + 2 tspns water

1 teaspoon sesame oil

2 teaspoons olive oil

1/3 cup raw cashews

1 red onion, cut in thin wedges

2 garlic cloves, crushed

2-3cm piece ginger, peeled and finely chopped (2 teaspoons bottled ginger)

500grams frozen stir-fry vegetables

OR  1 bunch asparagus, trimmed and cut into 5cm pieces

1 bunch baby bok choy, trimmed, stems chopped and leaves separated

100g snow peas, trimmed

200g firm tofu, drained and cut into 1cm cubes

Steamed brown rice to serve

 

Combine stock, sauces and sesame oil in a jug. Set aside.

Heat a wok over high heat. Swirl 1 teaspoon oil around wok. Add cashews and stir-fry until golden. Watch them carefully – they brown very quickly). Transfer to a plate. Set aside.

Heat remaining oil in wok. Add onion. Stir-fry for 2 minutes or until tender. Add garlic and ginger. Stir-fry for 1 minute more.  Add frozen stir-fry vegetables and stir-fry for 2-3 minutes until just tender.

Add sauce mixture. Toss to combine. Cover and cook for 1 minute. Add tofu and stir-fry until hot. Toss through cashews and serve with brown rice.

 

Serves 4

If you have the fresh vegetables:

Heat remaining oil in wok. Add onion. Stir-fry for 2 minutes or until tender. Add garlic, ginger, asparagus and bok choy stems. Stir-fry for 1-2 minutes until just tender.

Add bok choy leaves, snow peas and sauce mixture. Toss to combine. Cover and cook for 1 minute. Add tofu and stir-fry until hot. Toss through cashews and serve with brown rice.

The sauce mixture for this recipe can be used for other stir fries as well. Combine it with vegetables you might already have in the fridge like carrots, broccoli and cauliflower, and it can be an easy last minute meal solution.

 

LENTIL BURGERS

*if Sanitarium Savoury lentils are not available try canned or home cooked brown lentils with ½ teaspoon curry powder, extra onion & about 1tablespoon of tomato paste

2 teaspoons oil

1 onion, finely chopped

½ cup finely chopped celery

½ cup grated carrot

1 x 415g can Sanitarium Savoury Lentils*

2 cups cooked short-grain brown rice

1 cup dry breadcrumbs

2 tablespoons peanut butter

2 tablespoons tomato paste

½ teaspoon mixed herbs

½ teaspoon dried basil leaves

Small pinch salt

2 eggs, lightly beaten

1 cup dry breadcrumbs, extra

2 tablespoons oil, extra

 

Heat oil in a frying pan and saute the onion until soft. Add celery and sauté for 2 minutes.  Transfer onion and celery to a large mixing bowl.

Add all remaining ingredients except the extra breadcrumbs and oil, mix well.  Use a ¼ cup measure to shape the mixture into 14 burgers.  Coat with the extra breadcrumbs

Heat the oil in a non-stick frypan and cook the burgers over medium heat, until golden brown on each side

Serve in burger buns with salad or coleslaw. A little sweet chilli sauce & light sour cream is an optional addition

Makes 14 burgers

 

CHICK PEA CASSEROLE

·         Talk about cooking legumes while onion & potato brown

2½ cups cooked chick peas (2 cans)

2 tablespoons olive oil

2 onions, sliced

3 potatoes, cubed

2 cloves garlic, crushed

2 tablespoons grated fresh ginger

1 tablespoon ground cumin

2 teaspoons paprika

2 cups water

1 tablespoon Massell stock powder, chicken style

1 tablespoon sweet chilli sauce

3 carrots, thinly sliced

500 grams sweet potato, peeled and cubed (or 250g pumpkin & 250g sweet potato)

1½ cups chopped green beans

2 tomatoes, chopped

1/3 cup chopped flat leaf parsley

 

Heat the oil in a large pot.  Add the onion and saute over a medium heat until it is transparent.  Add cubed potato and sauté until lightly brown, adding a little water if required

Add the garlic, ginger, cumin and paprika.  Cook for 1 minute.

Add the water, stock powder, chilli sauce and the chickpeas, bring to boil and simmer for about 15 minutes.

Add carrot, pumpkin, sweet potato, beans and tomato.  Cover and simmer for another 15 – 20 minutes or until the vegetables are tender, adding more water only if required

Stir in the parsley.  Serve with rice.

Serves 6.

 

NUTTY RICE CASSEROLE

½ cup raw cashews

½ cup blanched almonds

1 tablespoon water

1 onion, chopped

½ red capsicum, seeded and diced

½ green capsicum, seeded and diced

1 stick celery, diced (substitute green capsicum)

3 spring onions, sliced

1 cup mushrooms, sliced (OR use mushrooms in butter sauce, drained)

4 cups water, 2 teaspoons vegetable stock powder

3 cups cooked brown rice, cooked in vegetable stock

2 teaspoons oil

 

Dry roast the nuts by placing them on a dry oven tray and baking at 180°C for 5 – 10 minutes.  Set aside. NB Watch them carefully – nuts can burn very quickly.

Heat frypan, add 2 teaspoons oil, heat, and stir-fry the cooked rice until evenly coated. Transfer the rice to a casserole dish.  Add 1 tablespoon water to the fry pan, then add onion, red and green capsicum, spring onion, celery (if you have fresh mushrooms add them now).  Saute for 2-3 minutes, adding an extra tablespoon water if too dry.

Add drained mushrooms and combine with other vegetables  Spoon vegetables into casserole dish with rice, mix well.  Season to taste if necessary.

 

Cover and bake at 170°C for 20 minutes.  After cooking fold roasted nuts through.

Serve with salad and crispy bread rolls.

You can sprinkle the roasted nuts over the casserole when serving if you prefer.

Serves 6

 

CHICKPEA AND VEGETABLE CURRY

3/4 cup (150g) dried chick peas, soaked overnight

2 tablespoons vegetable or canola oil

1 onion, finely chopped

2 garlic cloves, crushed

2 cm piece of ginger, peeled and finely chopped, or 1½ teaspoons bottled ginger

1 medium potato, peeled and cut into 1cm dice

1½ cups frozen mixed vegetables

1½ tablespoons korma curry paste (adjust to taste)

1¼ cups tomato puree

¾ cup vegetable stock

½ cup reduced fat coconut milk

½ cup coriander leaves, coarsely chopped

To serve: steamed long grain brown rice

  • Place soaked drained beans in a saucepan, cover with water and bring to the boil over high heat. Reduce heat and simmer for 30 minutes or until tender. Drain and rinse well.
  • Heat oil in a large saucepan over medium heat. Add onion, stir for 1 minute
  • Add potato and cook over medium heat until the potato is almost cooked, stirring often. Add a little water if the mixture begins to stick to the pan.
  • Add garlic, and ginger and cook for 1 minute.
  • Add frozen vegetables and cook, stirring often, for 10 minutes. Stir in curry paste and continue stirring for 1 minute.
  • Stir in chickpeas, tomato sauce and stock. Bring to the boil. Reduce heat, cover and simmer for 10-15 minutes or until the chickpeas and vegetables are tender.
  • Stir through coconut milk and coriander. Serve with steamed long grain brown rice.Serves: 4-6TIPS:
  • To reduce the fat content: Replace the low fat coconut milk with ½ cup reduced fat natural yoghurt

SWEET AND SOUR TOFU

350 grams firm tofu

2 cloves garlic, crushed

2 teaspoons grated fresh ginger

2 tablespoons soy sauce

¼ cup water

¼ cup flour

Cooking spray

1 teaspoon oil

1 onion, cut into eights

1 medium carrot, sliced

½ red capsicum, sliced

1 zucchini, sliced (substitute green capsicum)

440g can unsweetened pineapple pieces, drained & juice reserved

2 tablespoons tomato paste

2 tablespoons lemon juice

1 tablespoon brown sugar or honey

1 tablespoon cornflour

½ cup water

 

  • Marinate tofu with the garlic, soy sauce and water in a covered container for at least one hour.
  • Drain the tofu, saving the marinade. Dip the tofu in flour, spray a frying pan with oil and fry the tofu on both sides until golden brown.
  • Sauté the onion, carrot, capsicum & zucchini for 2-3 minutes. Add the pineapple juice, tomato paste, lemon juice, sugar and marinade from the tofu.
  • Bring to the boil, reduce heat and add the cornflour and water. Stir until the mixture boils and thickens.
  • Add tofu and pineapple, then heat through.
  • Serve over brown rice.
  • Serves 4

SOY AND CASHEW BALLS WITH GINGER DRESSING

300g orange sweet potato, peeled

1½ cups cooked soy beans, or 420g can (Substitute chickpeas)

1 teaspoon oil

1 medium onion, finely chopped

2 teaspoons crushed garlic

2 teaspoons soy sauce

2 teaspoons plum sauce

2 tablespoons chickpea flour (Besan flour)

125 grams roasted cashews, chopped

1 cup dry breadcrumbs for coating

2 tablespoons sesame seeds

2 cups baby spinach leaves

Ginger Dressing

1 teaspoon finely chopped ginger

1 teaspoon crushed garlic

1 teaspoon sesame oil

1½ tablespoons plum sauce

2 teaspoons soy sauce

 

Preheat oven to 220°C

Roughly chop sweet potatoes, add water and cook until tender. Drain well and transfer to a large mixing bowl.

Drain soybeans and mash roughly. Do not puree.  Add the mashed soybeans to the sweet potatoes.

Heat the oil in a frypan or saucepan, add the onion and garlic and cook for 2 minutes or until the onion is soft.  Combine the onion, garlic, soy sauce and chickpea flour with the sweet potato mixture and stir to combine.  Add the cashew nuts and stir through the mixture.

Roll one tablespoon of the mixture into a ball, repeat with remaining mixture. You should have enough for 22 balls.

Pour the dry breadcrumbs and the Grill & Barbecue seasoning onto a plate and roll the balls in the crumbs until evenly coated.  Place the balls on an oiled oven tray and bake for 30 minutes or until firm and brown.

To prepare ginger dressing, place all the ingredients in a bowl and whisk together well, or put all the ingredients in a screw-top jar and shake to combine.

Serve the soy and cashew balls on a bed of spinach leaves and drizzle with the dressing.

Makes 22 balls.

Use Ginger Dressing plus 1 teaspoon honey & juice ½ lemon for a tasty marinade/ stir fry sauce for tofu.

 

NUTTY VEGETABLE PASTA SAUCE

1 teaspoon oil

1 onion, quartered and thinly sliced

1 small red capsicum, thinly sliced

2 zucchini, thinly sliced (OR 1 green capsicum)

6 medium mushrooms, thinly sliced, (OR 1x420g can mushrooms in butter sauce, drained)

½ can Sanitarium Nutmeat, mashed

1x 500g jar tomato pasta sauce*

2 tablespoons chopped fresh basil

250g spiral pasta

 

  1. Place pan on medium heat, add oil.
  2. Saute onions until softened*
  3. Add capsicum and zucchini, stir-fry for 2 minutes,
  4. Add nutmeat, stir-fry for 1 minute, then add mushrooms, continuing to cook until mushrooms soften a little.
  5. Add pasta sauce, cook over medium heat for 5 minutes
  6. Add fresh basil, cover and simmer for 10 more minutes

 

Serve over pasta of choice.

Serves 6

 

*If you don’t have a jar of Pasta sauce in the cupboard you can use tomato puree instead:

Add      1 clove garlic, crushed

            2 teaspoons dried basil

            1 teaspoon dried oregano

Push the softened onion aside and dry-roast the herbs in the pan for 15 seconds to enhance the flavour. Blend with onion and continue to cook according to the recipe

 

MIXED BEAN SALAD

400g can mixed beans, rinsed and drained

1 red capsicum, diced

1 cup green capsicum, diced

1 red onion, thinly sliced

1/3 cup Kalamata olives, sliced (OR black olives)

1 lemon, juiced

3 cups corn kernels, cooked

1 cup green beans, chopped and cooked

Combine all ingredients in a large bowl. Refrigerate until ready to serve.

Serves 6

 

BLUEBERRY APPLE CRUMBLE

Filling

800g can pie apple

300g packet frozen blueberries

1 teaspoon grated lemon rind

2 tablespoons sugar

 

Crumble Topping

1 cup quick cooking oats

¼ cup plain wholemeal flour

2 tablespoons brown sugar

½ teaspoon cinnamon

1/3 cup chopped macadamia nuts

2 tablespoons margarine, melted

 

Filling

Combine the apple, blueberries, lemon rind and sugar and place in a casserole dish.

 Crumble Topping

Combine oats, flour, brown sugar, cinnamon and nuts in a large bowl.  Add margarine and mix well.

Sprinkle the crumble evenly over the fruit mixture.  Bake in a moderate oven 180°C for 30 minutes, or until the topping is crisp and golden.

Serves 8

 

APRICOT, BANANA AND BUTTERMILK BREAD

1 cup wholemeal self raising flour

1 cup plain flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

Pinch of salt (optional)

1 teaspoon ground cinnamon

½ cup raw sugar

1 cup dried diced apricots

1¼ cups buttermilk

1 teaspoon vanilla extract

2 eggs

1 cup mashed very ripe banana (about 2 large bananas)

 

  • Preheat oven to 180°C. Line a loaf pan (base about 22cm long x 10cm wide) with non-stick baking paper.
  • Sift flours, baking powder, bicarbonate of soda, salt and cinnamon into a large bowl. Stir in sugar and dried apricots.
  • Combine buttermilk, vanilla, eggs and mashed banana in a large jug. Whisk until well combined. Make a well in the centre of the dry ingredients. Using a metal spoon, gently fold egg mixture into the dry ingredients until well combined.
  • Spoon mixture into the prepared loaf pan. Bake for 50-55 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes then turn out onto a wire rack to cool completely. Slice and serve.Serves: 8                        TIPS: Bread can be toasted if desired.
  •             For a dairy free option:
  • Preparation: 20 minutes
  •  Cooking: 50-55 minutes
  • Replace the buttermilk with ½ cup low fat soy milk plus ¾ cup vanilla flavoured soy yoghurt OR with 1¼ cups low fat soy milk soured by replacing 1½ teaspoons of the soymilk with 1½ teaspoons lemon juice. PER SERVE: 1280kj (295cal); Protein 9g; Total fat 3g; Saturated fat 1g; Carbohydrate 58g; Total sugars 30g; Sodium 420g; Potassium 630g; Calcium 100mg; iron 2.0mg; Fibre 6g

 

 

PEAR CREAM

1 x 410g can pears in natural juice, drained, juice reserved

½ cup raw cashews

½ cup reserved juice from pears

1 teaspoon vanilla

¼ teaspoon Guar Gum

 

  • Blend all ingredients till very smooth.
  • Ready to serve – great on any dessert.

Try other fruits – eg canned pineapple

APRICOT, BANANA AND BUTTERMILK BREAD

1 cup wholemeal self raising flour

1 cup plain flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

Pinch of salt (optional)

1 teaspoon ground cinnamon

½ cup raw sugar

1 cup dried diced apricots

1¼ cups buttermilk

1 teaspoon vanilla extract

2 eggs

1 cup mashed very ripe banana (about 2 large bananas)

 

  • Preheat oven to 180°C. Line a loaf pan (base about 22cm long x 10cm wide) with non-stick baking paper.
  • Sift flours, baking powder, bicarbonate of soda, salt and cinnamon into a large bowl. Stir in sugar and dried apricots.
  • Combine buttermilk, vanilla, eggs and mashed banana in a large jug. Whisk until well combined. Make a well in the centre of the dry ingredients. Using a metal spoon, gently fold egg mixture into the dry ingredients until well combined.
  • Spoon mixture into the prepared loaf pan. Bake for 50-55 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes then turn out onto a wire rack to cool completely. Slice and serve.Serves: 8
  • Preparation: 20 minutesCooking: 50-55 minutes
    • Replace the buttermilk with ½ cup low fat soy milk plus ¾ cup vanilla flavoured soy yoghurt OR with 1¼ cups low fat soy milk soured by replacing 1½ teaspoons of the soymilk with 1½ teaspoons lemon juice.TIPS: Bread can be toasted if desired.For a dairy free option:
    • Replace the buttermilk with ½ cup low fat soy milk plus ¾ cup vanilla flavoured soy yoghurt OR with 1¼ cups low fat soy milk soured by replacing 1½ teaspoons of the soymilk with 1½ teaspoons lemon juice
  • PER SERVE: 1280kj (295cal); Protein 9g; Total fat 3g; Saturated fat 1g; Carbohydrate 58g; Total sugars 30g; Sodium 420g; Potassium 630g; Calcium 100mg; iron 2.0mg; Fibre 6g

 

 

 

 

 

Australia Day 2014

Another member of my family, my niece Tammy Jenkins nee: Di Salvia, also took the time to reply about how she and her family spent their Australia Day.

Australia Day
We spent the day relaxing and then visited friends for the afternoon.
Australia Day seems to frequently be simply another day. Often family individuals do their own thing (work, sleep, read, socialize with extended family and friends). Tammy Jenkins

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mylifeonedayatatimeblog

The Journal of Julie Preston

Narrandera Garden Club

Friendship through Gardening

The Family Kalamazoo

A genealogical site devoted to the history of the DeKorn and Zuidweg families of Kalamazoo and the Mulder family of Caledonia

Pacific Paratrooper

This WordPress.com site is Pacific War era information

Andrew's Archives

Unforgetting family

douglust

she's a threadhead

More Than Greens

Mostly vegan/always vegetarian food, cruelty-free beauty, travel, and nature.

The Armchair Genealogist

The Preston & Di Salvia Family Trees

Hoosier Daddy?

The Preston & Di Salvia Family Trees