QCWA keep things cooking

Gabriella Field

THE MEMBERS and a guest who attended our monthly meeting in May were treated to a Trinidad and Tobago themed lunch. The dual island nation of Trinidad and Tobago is this year’s QCWA Country of Study.

A nation’s cuisine makes up a large part of its culture and our insight into this was by trying some of their very different foods. The menu consisted of trini corn soup with crusty bread, beef pelau with rice followed by sweet potato pone for dessert.

The recipes were taken from the QCWA Country Kitchens Trinidad and Tobago recipe books.

It was very interesting to try and the lunch was enjoyed by all. Thank you to those involved in putting the luncheon together.

QCWA Country Kitchens Facilitators

Gabriella and Wendy, with assistance from members Judith, Dawn, and Robyn have been presenting Country Kitchens Workshops with the students of the Tin Can Bay P-10 State School. This is a series of five workshops focusing on the Basics of Cooking.

These sessions are hands-on workshops and the students learn about health and nutrition whilst learning to cook. Students are taught the importance of cleanliness, knife skills, following recipes and carry out measurements, and most of all how to clean up after themselves. Workshops encourage students to be more self-sufficient and enable them to learn a very important life skill.

The Country Kitchens Team have put together different types of workshops. They are also responsible for training any QCWA member who chooses to become a CK Facilitator. With this knowledge, the CK Facilitator can then promote this program within their own community.

Spiced Cabbage with Apple

More information about the QCWA Country Kitchens Workshops can be found at qcwacountrykitchens.com. au or by contacting Gabriella via: www.facebook.com/qcwa.tcb

Sessions can be for adults or children, if anyone is interested Gabriella is more than willing to arrange workshops.

A shout out to those of our members who have made a huge number of the following items that have been donated to the Sunshine Coast University Hospital and to the Gympie Hospital - premmie baby beanies, baby blankets, teddies, icy pole covers, and also blankets and beanies to the Gympie Homeless - blankets and beanies. Your contribution is very much appreciated by the many recipients of your endeavours.

Country Kitchens comes To Probus

AT OUR MONTHLY meetings we endeavour to have a guest speaker to keep us up-to-date and informed and help us in our own daily lives.

At our April meeting we were fortunate to have Gabriella Field from QCWA Country Kitchens as our guest. The Department of Health and Wellbeing has appointed this organisation to help Queenslanders to improve their health through diet and healthy habits. Gabriella gave a very informative and entertaining talk about healthy eating. She even brought some of her pineapple and carrot slice to taste. Yummy!

At our May meeting we were remembering our ANZACs, with member Arthur Leggo presenting an article written by Tin Can Bay local, Tom Kelly – a very emotive story about the wives, mothers and girlfriends who had to deal with the death of loved ones or care for physically or mentally disabled veterans.

Member, Marie Parker, delivered her own poem, ‘One Day of the Year’, which was inspired by her former husband, a Vietnam veteran. She also told us all about the organisation Legacy, which is celebrating its 100th anniversary this year.

Probus meetings are the second Monday of the month at 2pm at Sandcastle Motel, Tin Can Bay, and include a Guest Speaker, afternoon tea and a chat. For details contact President Katrina on 0407 637 691 or Secretary Kaye at cooloolaprobus@gmail.com

NOTICE OF ANNUAL GENERAL MEETING

10am on Tuesday 18 July 2023 at 18 Whiting Street, Tin Can Bay.

CRAFT and COFFEE

1st and 2nd Wednesday of the month, 10am to Noon at 18 Whiting Street, Tin Can Bay. Come along for craft, cuppa and a chat for only $2 which includes a lovely morning tea and a ticket in a prize draw.

GENERAL MEETINGS

2nd Monday of the month 9:30am at 18 Whiting Street, Tin Can Bay.

HOY

Cooloola Coast Bowls Club, 4 Amity Place, Tin Can Bay. 3rd Wednesday of the month 9:30am for a 10am start.

All Enquiries Wendy - 0412 547 043 or Judy - 0402 769 392.

Serves: 6

Prep time: 10 minutes

Cook time: 20 minutes

1 serve per portion

Ingredients

Splash of olive oil

1 medium onion, chopped

2 garlic cloves, finely diced

Red chilli, diced finely (optional)

½ medium cabbage, chopped

1 medium apple, skin on, cored and finely diced

~500 ml vegetable or chicken stock, salt reduced

1 ½ teaspoons cumin

¼ teaspoon fennel seeds

Cracked pepper to taste

Method

HEAT frying pan over low heat then add oil. Add chopped onions, garlic and chilli to pan and fry, stirring occasionally, until onion is translucent (about 5 minutes). ADD cabbage, apple, cumin, fennel seeds and one cup of stock. BRING to the boil stirring constantly. REDUCE heat and simmer for about 15 minutes, until the cabbage has softened and cooked through. Keep adding the remaining stock as the cabbage cooks. Most of the stock should reduce by the time the cabbage is cooked through. SERVE with cracked pepper.