Kerry spent her childhood on the family farm “Forest View” at Crossman and attended Boddington District High School for ten years, moving on to Hampton Senior High School for years 11 and 12 while boarding at SwanLeigh. After a year Kerry decided the University was not for her and joined the staff of Chamberlain John Deere in the spare parts division. That was ten year ago and after various jobs within the different sections, the is still with Chamberlains and ins now the Assistant Accountant in their Finance and Accounting area. Her Diploma of Accounting was earned from 6 years part-time study.
Kerry considers that she has been lucky to have travelled interstate and overseas, seeing interesting places and making some wonderful friends. However there is still a long list of places she wishes to visit.
Kerry enjoys knitting for family and friends and finds that looking after her late grandfather’s house and garden keeps her busy. As she lives by herself, she enjoys trying out new recipes on her visitors.
Pagnotta
Italian Crusty Bread.
This is the hard crusty bread of Italy. Good to eat with cheese and pate. Toasts well too.
Ingredients
15 g compressed yeast (Fermipan does well too)
½ cup lukewarm water
3 cups plain flour
1 tablespoon oil
½ teaspoon sugar
1 teaspoon salt
Extra plain flour
1 cup extra lukewarm water
Method
Crumble yeast into basin. Add ½ cup of water. Sprinkle sugar into water. Cover. Stand in warm place for 15 to 20 minutes or until mixture is foamy. Sift flour and salt into large china or glass basin. Make a well in the centre. Pour in yeast mixture, oil and extra water. Mix with hands, squeezing dough well until it starts to leave the side of the bowl. Place dough in a plastic bag. Seal with rubber band. Stand in a warm place about 30 minutes or until dough doubles in size. Turn dough onto lightly floured surface. Kneed well of about five minutes using as little flour as possible. Shape into a round. Place on lightly greased oven tray. Dust top thickly with extra flour. Slash top, making a cut about 25 cm deep. Put south in cold oven turn to moderately hot. Bake for 45 minutes.
Brandy Liver Pate
Ingredients
500 g chicken livers
90 g butter
2 cloves garlic, crushed
¼ teaspoon ground nutmeg
½ cup cream
⅓ cup brandy
1 onion, chopped
2 racers of bacon, chopped
½ teaspoon dried basil leaves
Salt and pepper
Method
Remove any fat from chicken livers. Halve them and combine in a bowl with brandy. stand for 2 hours. Strain and reserve liquid. Melt half the butter in frying pan. Add onions. Stir over heat until tender. Add livers, garlic and bacon. stir over heat until livers are cooked – about 5 minutes. Add reserved brandy, nutmeg and basil. Cook 1 minute. Blend or process liver mixture with remaining butter and cream until smooth and creamy. Season to taste with salt and black pepper. Spoon into Bowles of bate pots and refrigerate.
Makes about 2½ cups.