Entries by Debbie Worgan

Chocolate Strawberries

by Deb Worgan

175 g cooking choc buttons (dark is delicious!)
500 g fresh strawberries stems attached.
Line a pan with baking paper.

Use a double boiler or microwave the chocolate for 30 second intervals, removing and stirring at each 30 second interval, until the chocolate has melted. Stir often to not burn.
Holding a strawberry by the stem, dip into the melted chocolate, lift and twist slightly, letting the excess chocolate fall back into the bowl. Then place the strawberry on the baking paper. Repeat with the rest … Read more »

Lessons in Chemistry 

by Bonnie Garmus 

Reviewed by Wendy Tucker

Bonnie Garmus was 65 years old when this, her first novel, was published in 2022 and this fact should give hope to all those procrastinating writers out there. She was a senior copy writer and the only woman at a meeting where she was yet again spoken over, interrupted, disregarded and her ideas usurped. That night she wrote the first chapter of Lessons in Chemistry while thinking of her mother, a nurse … Read more »

Bushfire gardening 

by Mark Evans

Plants are the primary source of fuel for a bushfire and, even though all plants burn, the location, arrangement and maintenance of vegetation within a garden has a bigger impact on how a bushfire will spread rather than the flammability of individual plants. The aim of bushfire gardening is to reduce radiant heat, prevent flame contact and minimise ember attack on the house. This can increase the likelihood of the house surviving a bushfire, … Read more »

Brownies 

Ingredients:
1¼ cups caster sugar
2 cups Corn Flakes
250 gms dark chocolate, chopped
2 cups self-raising flour, sifted
3 x 70 gm eggs
200 gm butter
125 gms pecans, chopped 

Method:
Preheat oven to 180º deg C.
Place butter and chocolate in saucepan and melt over very low heat, stirring until the mixture becomes just smooth.
Place eggs and sugar in a bowl and beat until pale and … Read more »

Sweet Pickled Cucumbers

Ingredients:
7 long cucumbers
2 large onions
5 cups white vinegar
5 cups white sugar
1 tablespoon dry mustard seeds
2 teaspoons turmeric
1 teaspoon vegetable salt (optional)
½ cup salt
Method:
Slice cucumber and onion thinly,
sprinkle with ½ cup salt and stand
overnight.
Next day, drain off liquid from onion
and cucumber and discard brine.
Place drained cucumber and onions … Read more »

Beetroot Relish 

Ingredients:
500 gm grated beetroot
1 tablespoon oil
1 teaspoon yellow mustard seeds
1 cup white or brown sugar
1 chopped onion
¾ cup water
¼ teaspoon allspice
¼ teaspoons ground cinnamon
4 tablespoons apple cider vinegar
2 teaspoons salt 

Method:
Grate beetroot, heat saucepan and put in mustard seeds, adding oil after they have started to pop.
Turn heat down to medium, add chopped onion and … Read more »