Catherine was born in Warwickshire, England and lived on a farm until the family immigrated to Perth in 1970. A very versatile young woman, Cath has worked as a cook in a hotel on the Hebridean Island of Iona and, in a vegetarian restaurant in Perth. She came to Boddington three years ago after time spent in Paraburdoo, working first as a roustabout in a shearing team and now as a mine worker in Worsley Alumina. Catherine’s activities include an interest in the pony club and, the establishment of the garden in her attractive new home overlooking the sports ground. Catherine, in common with Rhonda Wilson, is an admirer of Edna Walling and, would like to establish her garden along these lines.
Stuffed Aubergine (Eggplant)
Ingredients
2 Aubergines (½ per person)
1 onion, finely chopped
Small amount crushed garlic
Pinch of basil
6 fresh tomatoes or one can of tomatoes
Grated cheese to sprinkle on top
Method
Sauté onion garlic and basil, cut aubergines in half and scrape out centre, leaving a 1cm thick shell. Add centre of aubergine to sautéed onion. Cook slowly with tomatoes for twenty minutes. Pour mixture into aubergine shells, sprinkle with cheese and bake for 1 hour at 180°C.
Poppy Seed Cake
Ingredients
1 cup sugar, brown or white
1 cup oil
2 cups self raising flour
1 teaspoon vanilla essence
2 eggs
1 cup natural yoghurt
¼ teaspoon salt
¼ cup poppy seeds
Method
Mix all ingredients together. Pour into a greased tin (23 cm). Bake in a moderate oven, 180° C for 1 hour.
Topping – Plain yoghurt plus honey to taste is optional.
This is a very moist cake with a different taste.