Judy was born in Perth and grew up in the Mt Lawley area. She attended Mt Lawley Senior Hugh School, the University of WA where she obtained a BA(Hons) and Nedlands Teachers College (Dip Ed). Judy came to Boddington as a teacher in 1977. Now married to Steven, with two young daughters, Elizabeth and Joanne, Judy lists her occupations as secondary teacher (retired), home economist/mother. Apart from home and family which she refers to as “renovation and rearing”, Judy has a wide range of interests including book club, P & C, CWA, playgroup, Bible study and netball. All this is fitted in around her studies at WAIT.
Curried Spinach Triangles
These delicious small parcels can be used as either an entree or main course. Judy has provided them as extras for many arts Council Functions including a luncheon for Elizabeth Jolley workshop.
Ingredients
3 to 4 sheets of puff pastry
1 bunch fresh spinach, well washed
250g grated Gouda or semi-mature cheese
1-2 teaspoons curry powder, depending on taste
Method
Remove central stalk of spinach and chop roughly. Cook with a little water and curry powder, remove from heat, drain and add grated cheese. Allow to cool.
Cut each sheet of pastry into three strips. Place 1 tablespoon cooled mixture at the end. Take former of pastry and fold tor from a triangle, covering filling. cut triangle from pastry strip and place on baking tray. Repeat procedure until all mixture and pastry has been used up. There should be 3 triangles per strip – 9 per sheet. Bake in a moderate oven for 10 to 15 minutes or until golden brown. The triangles can also be frozen very successfully before they are cooked.
Cabbage Casserole
For those tired of baked vegetables with their roast, this dish goes particularly will with roast pork
Ingredients
¼ Kg shredded cabbage
2 large apples, peeled, cored, sliced
2 onions, sliced
4 large potatoes par-boiled and sliced
Butter, salt, pepper and cinnamon
Method
lightly oil a deep casserole and line with a layer of cabbage. Season with salt and pepper and dot with a little butter. Place a layer of onion and apple and sprinkle with seasoning and cinnamon. Add a layer of potato and dot with butter. Repeat layers, finishing with potato. Make sure that potatoes cover the top completely. Sprinkle with salt and pepper and dot with butter. Bake in a moderate until vegetables are cooked and potatoes golden brown.
Serves 4 to 6.