Wendy spent her early years in Kalamunda and attended St Brigid’s Ladies College, Lesmurdie. After teaching for some time in Merredin, Wendy came to Boddington as a primary school teacher in 1972. In 1974, she married George Batt and continued to teach until the birth of her first son. Now the mother of two sons, Jeremy and Damien, Wendy lives on the family farm “Samba Valley” and, as well as relief teaching, is very active in community affairs. Her Arts Council activities revolve around ceramics and book club.
Zucchini Slice
There is always one particular recipe in vogue. Over the years it had been pavlovas, cheesecakes and not so very long ago quiche. 1985 saw the arrival of zucchini slice and most people have made or tasted one of the various versions. It is a tasty slice that deserves its popularity, it freezes well, the ingredients can be varied according to taste or whatever is on hand and is a great way to use up those surplus eggs when the hens are really on the job.
Ingredients
350g zucchini, grated coarsely
1 lartd onion, finely chopped
5 eggs, lightly beaten
¼ to ½ cup oil
3 rashers bacon, chopped
1 cup grated tasty cheese
1 cup self raising flour
salt and pepper to taste
Parsley, shallots or fresh basil may also be added
Grated carrot gives a dash of colour
Method
Combine all ingredients thoroughly. season with salt and pepper. Pour into baking tin or quiche dish and bake in a moderate oven for 30 t0 40 minutes or until set.
Serves 4 to 6 and can be eaten hot or cold.
Cinnamon Chocolate Cake
This recipe is great when eggs are in short supply
Ingredients
1½ cups water
1 cup butter
1 cup saltanas
1 level teaspoon bicarbonate of soda
2 tablespoons crushed nuts
¾ cup sugar
1 level teaspoon cinnamon
1 level tablespoon honey
2 dessertspoons cocoa
2 cups self raising flour
Method
Place first nine ingredients in a saucepan and bring to the boil. boil for half a minute and leave to cool. when almost cool add sifted flour and mix well. Spoon into a greased, lined, 22 cm tin and bake in a moderate oven for 1 hour and 35 minutes. Cool in tin for a short time before turning out. When cold, ice with chocolate icing.