Kate is married to Bill and has three children, George, Thomas and Bethany. They previously lived and farmed at Pinjarra before moving to “Hillview”, Quindanning in 1977. Before marriage Kate worked in the library of The West Australian newspaper. At the moment Kate is very involved with the Arts Council being its hard working and enthusiastic secretary. Previously she had established the craft shop which has become known as “Kate’s Shoppe”. Kate has a wide range of interests in all forms of art and is currently a member of the pottery and book club groups.
Kate’s Bread Recipe
Whatever the occasion, Kate’s Contribution is the bread – delicious, hot, homemade twists to be broken off and eaten with butter.
Kate was one of a group of five who learnt to bake bread at the home of Kay Wilding one wet afternoon. The Tay proved remarkably successful considering that the length of time for the bread ti or I’ve was apparently equal to one cask of moselle. When the new building is established Kate has promised to give us all a lesson in our new kitchen.
Ingredients
3½ cups plain flour
1 cup gluten flour (must be fresh)
1 tablespoon fermipan yeast (which must be stored in an airtight container in the fridge)
Mix together with:
3¼ cups tepid water
1 tablespoon salt
2 tablespoons sugar
3 tablespoons oil
Method
When thoroughly mixed add another 3 cups plain flour and knead will until not sticky. Warm a large bowl and push with oil, put the dough into the bowl and cover with oiled plastic wrap. Pup in a warm place (car parked in sun is perfect), for approximately 1 to 1¼ hours. Shape and glaze with beaten egg and sprinkle with poppy seeds. Bake in hot oven.
Cauliflower and Broccoli Casserole
Kate always manages to come up with something a little different and always delicious. Her presentation is superb. If you are tired of the usual cauliflower cheese, try this:
Ingredients
125g small pasta
259g broccoli
1 onion
2 tablespoons plain flour
½ cup cream
1 cup fresh breadcrumbs
½ small cauliflower
2 rashers of bacon
30g butter
1½ cup milk
Salt and pepper
60g grated tasty cheese
Method
Cook Pasta in boiling salted water until tender. Cook broccoli and cauliflower until just tender. Drain and break into flowerettes. Place pasta and vegetables in cassserol. Sauté chopped onion and bacon in melted butter until onion is transparent and bacon is crisp.
Add to vegetables and pasta. Make up a white sauce with flour, milk and, cream. Add cheese and stir until cheese has melted. Pour over vegetable mix and combine gently with a fork. Top with a mixture of breadcrumbs, cheese and tiny dots of butter. Bake in a moderate oven until golden brown. Approximately 20 minutes.