"ASPIRATIONS"
ASPIRATIONS: The Biannual Magazine of
Blind Citizens Australia National Women's Branch
Winter 2014
EDITOR: Jenny Dawson
Contributions for the next issue of "Aspirations" should be
submitted electronically by 30 September 2014, to Jenny
Dawson jjdawson@iinet.net.au
Blind Citizens Australia ABN 90 006 985 226
Ross House Level 3 247-251 Flinders Lane Melbourne 3000
Contents
From the editors desk ......................................................... 4
Presidential paragraphs ...................................................... 7
Library Corner .................................................................... 11
Aspiration International .................................................... 14
Tips and Tricks .................................................................. 17
Immune System ................................................................. 21
> Autoimmune disorders ................................................... 27
A Great Lesson on Stress.................................................. 33
Womentalk ...................................................................... 37
VIP Grandparents List .................................................... 37
About Honey: ..................................................................... 39
Aromatherapy .................................................................... 41
More Remedies .................................................................. 48
Asian Dumplings ................................................................ 51
Mince Wontons (makes approximately 80) .................... 54
Feeling Hungry................................................................... 56
Hearty chicken and vegetable soup .............................. 56
Pea & ham soup.............................................................. 57
Lamb shank and pasta soup .......................................... 59
Best-ever macaroni cheese ........................................... 61
Chicken, leek and potato pie ......................................... 63
Fish pie ........................................................................... 64
Irish stew ........................................................................ 66
Classic moussaka........................................................... 68
Cottage pie ..................................................................... 70
Curried Sausages ........................................................... 72
Caramel, banana and pecan self-saucing pudding ........ 74
Baked rice pudding......................................................... 75
Choc-caramel self-saucing pudding ............................... 77
Lemon curd self-saucing puddings ................................ 78
Scales Away Recipe Book.............................................. 81
COMMITTEE MEMBERS: .................................................... 85
From the editors desk
Jenny Dawson (WA)
This issue of Aspirations is much bigger than usual. I had
so much information I thought it was a shame not to put it
all in.
First up is of course, Presidential Paragraphs from Karen
Passmore. Followed by Library Corner with Robyn Bree,
who has some more exciting books for you.
Patricia Stillman has passed on some information about
an Organization with a similar name to our Magazine,
called “Aspiration International”, which I’m sure you will
find interesting. Then next up is “Tips and Tricks”,
focusing on the kitchen.
Our first feature consists of two articles about the
“Immune system” and “Autoimmune disorders”.
Information about the branches email lists and how to join
comes next. “A Great Lesson on Stress”, follows
immediately after, with some words of wisdom we all can
benefit from. Then we learn all “About honey”, showing us
how to substitute honey for sugar in our cooking.
The alternative therapy article is about “Aromatherapy
“this time, a wonderful sensory experience with great
outcomes for health. And if that’s not enough, there are
more interesting solutions in the next article, “More
Remedies“ From every day things you have in the home.
Have you ever wondered how to make Asian Dumplings?
Well Patricia Stillman tells us how to use bought Wonton
wrappers to make them, and there is a “Mince Wontons”
recipe from our “scales Away” recipe book to encourage
you.
“Feeling Hungry” must come next of course, now that
you’re salivating over Chinese dumplings. Followed by
information on how to get your hands on the “Scales Away”
Recipe Book, produced by the Women’s Branch. If you
would like to contact your Committee Members, there
contact details are on the last page of the magazine, as
usual.
Remember, this is your magazine, and we would love to
include your stories. Perhaps you are a budding poet, or
maybe there is something you would like to know more
about. It would be good to include letters to the editor as
well. You can find my contact details at the end of the
magazine.
I welcome all feedback and contributions and hope you
enjoy reading “Winter Aspiration2014”.
To locate articles by using the Table of Contents, place
the cursor inside the link you want and press enter. To
return to the Table of Contents hold down alt and press
left arrow.
Happy Reading.
Presidential paragraphs
Karen Passmore (WA)
It’s been a busy start to 2014 for your committee.
Our project for 2014 and ongoing is to “Reach Out to
Regional and Rural women”. We have produced a flyer
which we intend to send to towns with libraries, CWA’s or
Women’s Health Centres, Radio Stations and so on. We
hope to encourage women with vision loss to join us and
gain peer support and friendship. As many will not have
computer access, we plan to compile an MP3 disk
“Women Connect” four times a year, with information
relevant from various email lists we belong too. We will
also encourage questions that we can put to our
membership on email lists for solutions and support, and
include these responses in our later MP3 disks.
There have to be many women isolated by distance and by
their sight loss who will gain from this contact.
You too can assist by informing our committee or your
friends, who would be interested in receiving these disks,
or joining the women’s branch and experiencing our peer
support.
As I write this, we are also working on the workshops
being presented for all States at the forthcoming State
Conventions/forums later this year. We have to find guest
speakers and this can be a difficult task at times.
Our topic for 2014 is:
“Confidence Building in Small Social Gatherings”
This follows on from the National Convention last year
when “Networking” was presented. Spokespeople talked
about the office socializing, not only managing to mix in a
crowd, but coping with white cane or dog guide, plus glass
and plate of food. You may or may not know that one can
wear a gadget to hold the cane in place, to enable more
freedom with coping with juggling all the things just
mentioned. This is very useful. Another guest speaker
presented how he can walk into a group with hand
extended and introducing himself. Women don’t shake
hands usually, so this is harder making oneself known to
people in a group, especially if they are already involved in
a conversation.
Then again, how do we women, and less confident men,
mix with friends of friends at a small gathering in a private
home, outside on the patio or around the swimming pool?
One does not wish to be “parked” and rely on people to
come to them, but we want to circulate with as many as
we can. How is this managed? What about moving with a
dog guide in tow?
We hope to have presenters who can give us strategies to
achieve better results than we may be having right now.
We intend to have questions and answers at the end to
ensure as many people as possible gain useful ideas for
their next social outings. Our sessions are generally run
concurrently with other workshops and about an hour to
an hour and a half long. Please come and support our
Women’s Branch workshop.
We are still offering our “Scales Away” audio cookbooks.
The Mp3 version is $30.00; the memory stick is now again
available at $20.00, and the electronic zipped version is
$20.00 also. If you would like to purchase a copy, please
contact me below for further details.
Our two email lists are quiet now as I write this report, but
are there for peer support and information sharing.
BCA women talk and the VIP grandparent’s lists are
moderated by Jenny Dawson, who also edits this
magazine twice a year which is very popular with
members.
If you would like to experience a committee meeting,
without joining the committee, we will shortly be inviting
women as guests to listen in, and contribute there
feedback and ideas to the branch committee.
We welcome feedback at any time through the branches
email address:
nwb@bca.org.au or telephone our BCA office: 1800 033
660, who will be happy to forward suggestions on to the
committee.
Library Corner
Robyn Bree (Qld)
The House of Cards, To Play the King, the Final Cut:
Michael Dobbs
Have you met Francis Urquhart? If not, you surely need to.
Francis is one of the most believably devious, devilish,
ambitious politicians driven by the lust for power within
the world of contemporary literature. Francis Urquhart’s
rise and fall, you’ll understand all when you finish the
trilogy, are exposed in the brilliant political thrillers of
House of Cards, To Play the King and The Final Cut.
I first met Francis when the superbly produced BBC series
was aired on ABC television in the early 90’s. Ian
Richardson didn’t just play the part of Urquhart, he was
Urquhart. I’m told Kevin Spacey in the American series is
just as convincing.
No movie or television series can succeed without the
quality scripts or novels on which it relies. Michael Dobbs
is a long experienced writer of political journalism, novels
and an astute researcher. Highly educated, Dobbs’ writing
is eminently readable and often exceptional. He knows
and has lived in the political melee about which he writes.
An adviser to Margaret Thatcher, a Conservative Party
member and a speech writer, he has held high office in the
Conservative political hierarchy.
Why read the trilogy when you can watch the television
series? Much detail in the trilogy can be omitted to
accommodate time allocations for television programming.
Subtle nuances may be overlooked together with changes
to the original plot. In the American series, the location
and culture are different. Above all we miss out on
Michael Dobbs’ exquisite plot line - its cause and effect,
its interwoven conflicts followed by their interwoven
consequences. We miss out on some exquisite portraits of
dubious characters, all with an eye on their best chance
and don’t worry about the other guy!
Vision Australia Library has a range of novels by Michael
Dobbs, The historic novel Winston’s War is one of my
favourites.
Bad Girl Magdalene by Jonathan Gash
This is a topical novel especially with evidence being
given before the Commission on Child Abuse. Set in Dublin,
the tale centres on Magda Finnan, an orphan placed in a
Catholic orphanage, The Magdalenes, under the care of
nuns. As a girl Magda, denied the skills of literacy and
numeracy, lives in fear of punishment, frequently
administered for the least or even imagined infringements.
These fears, disadvantages and memory of sexual assault
on her friend impact Magda’s adulthood.
Diffident, assuming guilt when none is to be owned, Magda
nevertheless seeks revenge on the very priest who
ravaged her friend. She plans his death, by confiscating
tablets from the inmates of a nursing home where now she
works. Still under the influence of the nuns, still
overwhelmed by rules and rituals, Magda longs for a more
fulfilled life while striving for freedom from her nightmares.
This story, simply and empathetically told from Magda’s
point of view, conjures the misery and damage suffered by
abused children. Magda contemplates a crime and yet, I
had to question, who am I, safe within my secure home, to
judge?
For those with the fortitude, this is a story which opens
our minds to the condition of the abused and to their
heroic efforts to survive.
Aspiration International
Patricia Stillman (QLD)
“Aspiration International” is one of Oxfam Australia’s
oldest trading partners, and assists many artisan groups
throughout India to ensure the survival of their unique
craft traditions. Founded in 1993, “Aspiration
International” has achieved global recognition as an
exporter of premium-grade fair trade products. Due to the
organisation’s high commitment to quality and willingness
to expand and create customized products, “Aspiration
International” has developed a huge export client base
around the World.
Padam Kapoor founded “Aspiration International” after
previously working for the government in the handicraft
development area. With a vision of improving the lives of
economically disadvantaged Indian artisans, Kapoor
established an independent fair trade company that
purchased and exported the artisan’s products equitably.
Working alongside approximately 30 producer partners,
“Aspiration International” encourages their artisans to
become self-sufficient through allowing them to set up
their own workshops and employ other artisans.
“Aspiration International” also works with women who are
working from home to assist them in gaining financial
empowerment, while still being able to care for their
children. Paying their workers above the minimum wage,
“Aspiration International” treats their workers with
respect and offers them a chance to lead independent and
stable lives.
Along with their fair-trade mission, “Aspiration
International” aim to give new life to the ancient crafts of
India. Undertaking in-depth research into traditional
Indian designs, “Aspiration International” strives to
provide its customers with products which maintain
contemporary aesthetics whilst incorporating designs
from the ancient culture of India. “Aspiration
International’s” dedication to quality and customer
satisfaction remains clear as they employ expert quality
control analysts to supervise the production process.
Products which “Aspiration International” market includes
costume Jewelry, kasmiri paper-mâché products, copper
and stainless steel kitchen ware, Christmas decorations
and Sheesham wood homewares such as decorative
boxes and photo frames. As a conscientious business
which believes in sustainability, “Aspiration International”
asks each of their producer partners to plant 2 trees a
year and nurture their growth.
“Aspiration International” also aims to work with groups
who make intricate carved wooden products, including
local Jalicut and Jaipur techniques, as the continuous
production of these crafts is essential in the preservation
of India’s cultural identity.
“Aspiration International” pride itself on the fine
workmanship which goes into their products, the attentive
and timely delivery of their exports, and their customised
shipment packages which conform to varying clients'
needs. “Aspiration International” remains distinguishable
for the subtle blend of contemporary design and ethnic
taste encompassed within their products, and its ability to
maintain reasonable prices with fair trade standards. To
find out more about “Aspiration International”, visit their
website: http://www.aspirationinternational.com
Sourced From www.oxfamshop.org.au
Tips and Tricks
1. Peel ginger with a teaspoon. Just scrape with the
concave part of the spoon facing the ginger.
2. Don't confuse a knife steel with a knife sharpener. The
sharpener sharpens; the steel only maintains the edge
between sharpening. (The steel looks like a thick, rough
skewer.) Does your knife need sharpening? Slash the
edge of a sheet of paper. A sharp knife will cut cleanly; a
duller one will tear.
3. To get more juice from a lemon, heat it in the
microwave for 10 seconds, roll it on your work surface,
and then squeeze.
4. Use a vegetable peeler to make chocolate shavings.
For firmer, larger shavings, warm the chocolate briefly in
the microwave.
5. Cut the mess when chopping canned tomatoes. Use
scissors to cut them in the can or in a measuring cup.
6. Shake buttermilk before using it.
7. For smooth mashed potatoes, push them through a food
ricer while hot, and then blend in a mixture of hot milk and
butter. A food mill or electric beater will also work. Do
not use a food processor unless you enjoy eating glue.
8. Eggs are easier to peel if you put them under cold
running water right after taking them off the stove. Once
they are cool, roll and crack them on the counter. Strip
the peel under cold running water. Start at the wide end
where the air pocket is. The fresher the egg, the harder it
is to peel neatly.
9. To avoid clumping, freeze berries, meatballs and the
like on a baking sheet. Then transfer them to zip-lock
bags.
10. Freeze tomato or tamarind paste by the tablespoon in
ice cube trays. You can also do this with stock if you
require small amounts. When the cubes are firm, put them
into zip-lock bags.
11. Measuring properly is crucial for successful baking.
Use dry measures (stand-alone cups in specific sizes) for
flour and sugar. Use standard measuring cups for liquids.
Do not use dry measures as scoops. Scoop flour, for
example, into the cup with a large spoon, and then use a
knife to level off the top.
12. To chop leafy herbs such as basil or mint, stack the
leaves; roll them into a cigar, and then shred. Then mince
if desired.
13. Create a fountain to rinse rice. Put rice in a medium
bowl. Set the bowl atop a small pan. Position and tilt the
bowl so that water will run in one side and flow out the
other. Run the water slowly. Rinse until the water in the
bowl runs clear. Swish the rice occasionally.
14. To peel a garlic clove, rap it sharply but lightly with
the side of a knife. The papery peel will separate from the
flesh.
15. There's no need to laboriously strip the leaves from
cilantro or parsley. Just mince the leaves with their
tender stems. Before chopping, make sure the herbs are
washed and dried.
16. Here's a low-tech way to test the doneness of roast
turkey or chicken. Poke a metal skewer into the flesh and
carefully touch the tip to your hand or cheek. If it's very
hot, the meat is done. (Just don't burn yourself.)
17. Stash leftover vegetables in the freezer. Mixing and
matching, add frozen veggies to stock, simmer until very
tender, then purée for healthful soups.
18. Use refrigerated or frozen leftover potatoes, boiled,
baked or mashed, to make creamy soups without cream.
Add the spuds to simmering vegetables in stock, then
purée.
19. Don't discard the leaves on a celery stalk. They add
great flavour.
20. Before adding toppings to a pizza crust, condition the
dough with a light brushing of olive oil. This barrier helps
prevent sogginess.
21. Spray a spoon or measuring cup with oil before
measuring honey, molasses or corn, cane and maple
syrups. They will slip out easily. Running hot water over
the spoon or cup also works, but not as well.
22. Indent the centre of a burger patty 1/4 to 1/2 inch.
During grilling, ground beef tends to swell in the middle.
The indent helps keep a burger level and promotes even
cooking.
23. Cream whips better when cold.
24. Rinse your hands frequently in very cold water when
rolling chocolate truffles or working hands-on with
chocolate.
25. Roll matzo balls with damp hands.
26. Wet hands work for meatballs, too. So does oiling your
palms.
27. To trim asparagus, hold the spear in one hand with
your thumb near the centre, toward the base. With the
fingers of the other hand, gently bend the base. The spear
will snap at the spot where tender meets tough. You
needn't peel asparagus stems, though some people prefer
to peel thick ones. (By the way, thicker spears of
asparagus are not inferior.)
28. Preheat your skillet before drizzling in the oil. This
makes meat or other foods less likely to stick.
29. Don't have a juicer? Use sturdy tongs to extract juice
from a
halved lemon or lime.
30. A deep, narrow asparagus pot with a removable
steamer basket is good for boiling cans of sweetened,
condensed milk for Dulce de leche. It also works nicely
for corn.
Immune System
The immune system fights infection from bacteria, viruses
and other microbes. It is made up of specialised cells that
move through blood and tissue. The white blood cells that
make up the immune system are made in the bone marrow.
Problems of the immune system include allergies,
rheumatoid arthritis and lupus erythematosus.
The immune system is made up of special cells and
chemicals that fight infection. The white blood cells that
make up the immune system are made in the bone marrow.
These cells move through blood and tissue. Every time a
microbe (germ) is overcome, the immune system
remembers that microbe. If the body comes in contact
with that microbe again, it will be defeated quickly.
The immune system also produces proteins called
antibodies that can help neutralise infection or the toxins
that some germs produce.
The response to a cut
When skin is broken, microbes can enter the cut. The
immune system sets up a defence to this invasion, which
includes the following: White blood cells, which circle the
bloodstream, ‘hear’ of the breach via a chemical alarm
sent out by damaged cells. The white blood cells move to
the cut and start ‘eating’ the bacteria. Pus is actually
dead microbes and dead white blood cells.
Lymphocytes are another type of immune system cell. Blymphocytes try to identify the microbe. If the microbe
has been defeated before, the lymphocytes know which
antibodies have to be made in order to kill it.
There are a number of different T-lymphocytes. Helper
cells help the B-lymphocytes to make antibodies. Killer
cells attack infection. Suppressor cells help to call a halt
to the immune system response.
The lymphatic system
The lymphatic system is part of the immune system. It is
made up of lymph nodes that trap microbes, and the
spleen (a blood-filtering organ). Lymphocytes are also
found in the lymphatic system.
Fever
A rise in body temperature, or fever, can happen with
some infections. This is actually an immune system
response. A rise in temperature can kill some microbes.
Fever also triggers the body’s repair process.
Viral infections
The immune system keeps a record of every microbe it
has ever defeated. This means it can destroy the microbe
quickly if it enters the body again, before it can multiply
and make you feel sick.
Some infections, like influenza and the common cold, have
to be fought many times, because so many different
viruses can cause these illnesses. Catching a cold from
one virus does not give you immunity against the others.
Immunisation and HALO
Immunisation works by mimicking the body’s natural
immune response. A small amount of the specially treated
virus, bacterium or toxin (vaccine) is injected into the
body. The body then makes antibodies. If a vaccinated
person is exposed to the actual virus, bacterium or toxin,
they won’t get sick. Vaccinations are available against
many diseases, such as measles and tetanus.
The immunisations you may need are decided by your
health, age, lifestyle and occupation. Together, these
factors are referred to as HALO.
HALO is defined as: Health – some health conditions or
factors may make you more vulnerable to vaccinepreventable diseases. For example, premature birth,
asthma, diabetes, heart, lung, spleen or kidney conditions,
Down syndrome and HIV will mean you may benefit from
additional or more frequent immunisations.
Age – at different ages you need protection from different
vaccine-preventable diseases. Australia’s National
Immunisation Program sets out recommended
immunisations for babies, children, older people and other
people at risk, such as Aboriginal and Torres Strait
Islanders. Most recommended vaccines are available at
no cost to these groups.
Lifestyle – lifestyle choices can have an impact on your
immunisation needs. Travelling overseas to certain
locations, planning a family, sexual activity, smoking, and
playing contact sport that may expose you directly to
someone else’s blood, will mean you may benefit from
additional or more frequent immunisations.
Occupation – you are likely to require additional or more
frequent immunisations if you work in an occupation that
exposes you to vaccine-preventable diseases or puts you
into contact with people who are more susceptible to
problems from vaccine-preventable diseases such as
babies or young children, pregnant women, the elderly,
and people with chronic or acute health conditions.
Workers in aged care, childcare, healthcare, emergency
service or sewerage repair and maintenance need to
discuss their immunisation needs with their doctor. Some
employers help with the cost of relevant vaccinations for
their employees.
Other defences
As well as the immune system, the body has a number of
other ways to defend itself against microbes, including:
Skin – is a waterproof barrier that secretes oil with
bacteria-killing properties
Lungs – mucous (phlegm) traps particles, and small hairs
(cilia) wave the mucous upwards so it can be coughed out.
Digestive tract – the mucous lining contains antibodies,
while the acid in the stomach can kill most microbes.
Other defences – body fluids like skin oil, saliva and tears
contain anti-bacterial enzymes that help reduce the risk of
infection. The constant flushing of the urinary tract and
the bowel can also help.
Common problems
Some common problems of the immune system include:
Allergies – the immune system reacts to a harmless
substance as if it were harmful. Allergenic substances
include pollen, dust or animal proteins. Common allergies
include hay fever, asthma and allergic reactions to food.
Autoimmunity – the immune system attacks the body’s
own structures as if they were foreign.
Lupus erythematosus – symptoms include skin rashes and
painful joints. This is an autoimmune disease.
Rheumatoid arthritis – the immune system attacks the
joint, causing inflammation and swelling.
Where to get help
Your doctor
A specialist (ask your doctor for a referral – this may be a
dermatologist, rheumatologist or immunologist)
Things to remember
The immune system fights infection.
It keeps a record of every microbe defeated.
Other lines of defence include the skin, lungs and
digestive tract.
> Autoimmune disorders
An autoimmune disorder occurs when a person's immune
system mistakenly attacks their own body tissues.
Different autoimmune disorders include diabetes, Graves'
disease, inflammatory bowel disease, multiple sclerosis,
psoriasis, rheumatoid arthritis, sclerodoma and systemic
lupus erythematosus.
The immune system is a collection of special cells and
chemicals that fight infection-causing agents such as
bacteria and viruses. An autoimmune disorder occurs
when a person's immune system mistakenly attacks their
own body tissues. Autoimmune disorders are broadly
grouped into two categories. 'Organ-specific' means one
organ is affected, while in 'non-organ-specific' disorders,
multiple organs or systems may be affected. There are
around 80 different autoimmune disorders ranging in
severity from mild to disabling, depending on which
system of the body is under attack and to what degree.
For unknown reasons, women are more susceptible than
men, particularly during their childbearing years. It is
thought that sex hormones may be at least partly
responsible. There is generally no cure, but the symptoms
of autoimmune disorders can be managed.
Types of autoimmune disorders
Autoimmune disorders can affect nearly every organ and
system of the body. Some autoimmune disorders include:
Diabetes (Type I) - affects the pancreas. Symptoms
include thirst, frequent urination, weight loss and an
increased susceptibility to infection.
Graves' disease - affects the thyroid gland. Symptoms
include weight loss, elevated heart rate, anxiety and
diarrhoea.
Inflammatory bowel disease - includes ulcerative colitis
and possibly, Crohn's disease. Symptoms include
diarrhoea and abdominal pain.
Multiple sclerosis - affects the nervous system.
Depending on which part of the nervous system is affected,
symptoms can include numbness, paralysis and vision
impairment.
Psoriasis - affects the skin. Features include the
development of thick, reddened skin scales.
Rheumatoid arthritis - affects the joints. Symptoms
include swollen and deformed joints. The eyes, lungs and
heart may also be targeted.
Scleroderma - affects the skin and other structures,
causing the formation of scar tissue. Features include
thickening of the skin, skin ulcers and stiff joints.
Systemic lupus erythematosus - affects connective tissue
and can strike any organ system of the body. Symptoms
include joint inflammation, fever, weight loss and a
characteristic facial rash.
Immune system malfunction
Immune system cells called T lymphocytes (T cells) use
special receptors on their surfaces to identify foreign
microbes, such as bacteria and viruses. Usually, T cells
that react to the tissues of the body are destroyed by the
thymus, an organ of the immune system located behind
the breastbone. The 'self-attacking' T cells that escape
destruction may be activated by a trigger. The exact
triggers are unknown, but viral infections and hormones
are among the suspects. The rogue T cells then instruct B
lymphocytes (B cells) to make antibodies against the
particular tissue, organ or system. Such antibodies are
called 'autoantibodies'.
Risk factors for autoimmune disorders
The exact causes of autoimmune disorders are not known.
The risk factors seem to include:
Genetics - a predisposition to autoimmune disorders
seems to run in families. However, family members can
be affected by different disorders; for example, one person
may have diabetes, while another has rheumatoid arthritis.
It seems that genetic susceptibility alone is not enough to
trigger an autoimmune reaction, and other factors must
contribute.
Environmental factors - a family's susceptibility to
autoimmune disorders may be linked to common
environmental factors, perhaps working in conjunction
with genetic factors.
Gender - around three quarters of people with autoimmune
disorders are women.
Sex hormones - autoimmune disorders tend to strike
during the childbearing years. Some disorders seem to be
affected, for better or worse, by major hormonal changes
such as pregnancy, childbirth and menopause.
Infection - some disorders seem to be triggered or
worsened by particular infections.
Diagnosis of autoimmune disorders
It can be hard to diagnose an autoimmune disorder,
especially in its earlier stages and if multiple organs or
systems are involved. Depending on the disorder,
diagnosis methods may include: physical examination
Medical history
Blood tests, including those to detect autoantibodies
Biopsy
X-rays.
Treatment for autoimmune disorders
Autoimmune disorders in general cannot be cured, but the
condition can be controlled in many cases. Historically,
treatments include: anti-inflammatory drugs - to reduce
inflammation and pain
Corticosteroids - to reduce inflammation. They are
sometimes used to treat an acute flare of symptoms
Pain-killing medication - such as paracetamol and codeine
Immunosuppressant drugs - to inhibit the activity of the
immune system
Physical therapy - to encourage mobility
Treatment for the deficiency - for example, insulin
injections in the case of diabetes
Surgery - for example, to treat bowel blockage in the case
of Crohn's disease
High dose immunosuppression - the use of immune system
suppressing drugs (in the doses needed to treat cancer or
to prevent the rejection of transplanted organs) have been
tried recently, with promising results. Particularly when
intervention is early, the chance of a cure with some of
these conditions seems possible.
Things to remember
An autoimmune disorder occurs when a person's immune
system mistakenly attacks their own body.
There are around 80 different autoimmune disorders
ranging in severity from mild to disabling, depending on
which system of the body is under attack and to what
degree.
There is generally no cure, but the symptoms of
autoimmune disorders can be managed.
www.betterhealth.vic.gov.au
A Great Lesson on Stress
A young lady confidently walked around the room while
leading and explaining stress management to an audience
with a raised glass of water. Everyone knew she was
going to ask the ultimate question, 'half empty or half
full?'... She fooled them all.... "How heavy is this glass of
water?" she inquired with a smile. Answers called out
ranged from 8 oz. To20 oz.
She replied, "The absolute weight doesn't matter. It
depends on how long I hold it. If I hold it for a minute,
that's not a problem. If I hold it for an hour, I'll have an
ache in my right arm.
If I hold it for a day, you'll have to call an Ambulance. In
each case it's the same weight, but the longer I hold it,
the heavier it becomes." She continued, "And that's the
way it is with stress. If we carry our burdens all the time,
sooner or later, as the burden becomes increasingly heavy,
we won't be able to carry on."
"As with the glass of water, you have to put it down for a
while and rest before holding it again. When we're
refreshed, we can carry on with the burden - holding
stress longer and better each time practiced.
So, as early in the evening as you can, put all your burdens
down. Don't carry them through the evening and into the
night... Pick them up tomorrow.
1. Accept the fact that some days you're the pigeon, and
some days you're the statue!
2. Always keep your words soft and sweet, just in case
you have to eat them.
3 Always read stuff that will make you look good if you die
in the middle of it.
4 Drive carefully... It's not only cars that can be recalled
by their Maker.
5. If you can't be kind, at least have the decency to be
vague.
6. If you lend someone $20 and never see that person
again, it was probably worth it.
7. It may be that your sole purpose in life is simply to
serve as a warning to others...????
8. Never buy a car you can't push.
9 * Never put both feet in your mouth at the same time,
because then you won't have a leg to stand on.
10. Nobody cares if you can't dance well. Just get up and
dance.
11. Since it's the early worm that gets eaten by the bird,
sleep late.
12. The second mouse gets the cheese.
13. When everything's coming your way, you're in the
wrong lane.
14. Birthdays are good for you. The more you have, the
longer you live.
16. Some mistakes are too much fun to make only once.
17. We could learn a lot from crayons. Some are sharp,
some are pretty and some are dull. Some have weird
names and all are different colours, but they all have to
live in the same box.
18, a truly happy person is one who can enjoy the scenery
on a detour.
19. Have an awesome day and know that someone has
thought about you today.
AND MOST IMPORTANTLY
20. Save the earth..... It's the only planet with chocolate! I
THINK!!!!
Today someone asked me if I liked you. I laughed, and I
said, "Ha! That's funny!! I absolutely LOVE that woman!!
She's funny, caring, crazy as heck, sweet, beautiful, she's
reading this email right now & I love her!!" Send this to
ten ladies you love!! & I better be one!!!!
Be the kind of woman that when your feet hit the floor
each morning the devil says "Oh Crap, She's up!"
Womentalk
“Womentalk” is our email list where branch members can
join together to discuss all sorts of subjects related to you
and your Vision loss.
Just to wet your appetite, some examples of things we
talk about are:
Household appliances
Various products, new and old
Tips and strategies e.g. laundry, cleaning, cooking, and
everything in between
It’s a place where we can ask advice, share experiences
and do so in a non-threatening environment.
If you are interested in joining this wonderful email list,
please contact the moderator, Jenny Dawson at
jjdawson@iinet.net.au, providing your name and address
so she can check you against the membership list, as you
do need to be a member of the BCA Women’s Special
Interest Branch to join the list.
VIP Grandparents List
Are you a grandparent? Do you wish you had other Blind
and Vision Impaired grandparents to ask for and pass on
tips? Perhaps you had more sight when you were raising
your own children and now lack the confidence to look
after or interact with your grandchildren. Or you need
support in how to assure their parents that you are still
capable of caring for children.
If this sounds like you, why not join the “VIP Grandparents”
list. The list has grown into a very warm and supportive
group. You do not have to be a member of Blind Citizens
Australia or the Special Women’s Interest Branch to join
the list, just contact Karen Passmore at nwb@bca.org.au
and she will organize it.
About Honey:
To substitute honey for sugar in recipes, start by
substituting up to half of the sugar called for. With a little
experimentation, honey can replace all the sugar in some
recipes.
When baking with honey, remember the following:
Reduce any liquid called for by 1/4 cup for each cup of
honey used.
Add 1/2 teaspoon baking soda for each cup of honey used.
Reduce oven temperature by 25 degrees to prevent overbrowning.
Because of its high fructose content, honey has a higher
sweetening power than sugar. This means you can use
less honey than sugar to achieve the desired sweetness.
When measuring honey, coat the measuring cup with nonstick cooking spray or vegetable oil before adding the
honey. The honey will slide right out.
To retain honey's wonderfully luxuriant texture, always
store it at room temperature; never in the refrigerator. If
your honey becomes cloudy, don't worry. It's just
crystallization, a natural process. Place your honey jar in
warm water until the crystals disappear. If you're in a
hurry, place it in a microwave-safe container and heat it in
the microwave on HIGH for 2 to 3 minutes, stirring every
30 seconds. Remember, never boil or scorch honey.
Aromatherapy
Aromatherapy is the therapeutic use of aromatic plant oils,
including essential oils, made from plants and flowers.
Aromatherapy is used to alleviate symptoms of headaches,
insomnia, stress and digestive problems.
The use of aromatic plant oils, including essential oils, for
psychological and physical wellbeing. Aroma therapists
blend therapeutic essential oils especially for each
individual and suggest methods of use such as topical
application, massage, inhalation or water immersion to
stimulate the desired responses.
The different smells (aromas), and the chemical
constituents of the oils, can produce different emotional
and physiological reactions. Essential oils can be
massaged into the skin, added to bath water or vaporised
in an oil burner. Although aromatherapy has been
practised for centuries in various cultures, the modern
version was developed mainly in France. Aromatherapy
has not yet undergone as much scientific scrutiny as other
complementary therapies, but research so far shows that
it can be an effective treatment for some complaints.
A range of symptoms
Aromatherapy can be of benefit as a form of preventative
health care. Aromatic plant oils can stimulate, balance,
uplift, soothe and calm. Aroma therapists believe the
release of stress and tension can allow the body’s own
healing process to begin.
Aromatherapy is used to alleviate the symptoms of:
Digestive problems
Eczema
Headaches
Insomnia
Stress.
Using essential oils
Essential oils are extracted from plant material using
steam or water distillation. Selected plant materials are
heated with steam, water or both until the essential oil
vaporises. The oil then condenses as it cools.
All volatile aromatic plant oils are concentrated plant oils.
They should be used sparingly: only a few drops at a time
and always diluted in some other medium, such as plain
massage oil (cold pressed vegetable oil) or unscented
base cream (but not a mineral oil cream such as most
brands of sorbolene or baby oil). Aromatic plant oils do
not dissolve in water unless mixed with a dispersant first.
Some of the ways in which aromatic plant oils can be used
include:
Massage – 4–6 drops added to 20ml (a tablespoon) of
vegetable-based oil.
Oil burner – 6 drops added to water and vaporised in a
burner. Never leave a candle oil burner unattended, as it
is a fire risk. Electric vaporisers are available and are
safer to use when asleep or near children.
Bath – 4–6 drops added to a vegetable-based oil in a full
bath.
Inhalation – 2–3 drops added to a basin of hot water.
Aromatic plant oils, including essential oils, should never
be ingested (taken in by mouth) as they can be toxic.
The sense of smell
The nostrils open up inside the skull to form the nasal
cavity, which sits directly beneath the brain. Embedded in
the ceiling of the nasal cavity are the olfactory cells.
Each cell has tiny, moist hairs that trap odour molecules.
It is thought that an odour is translated into electrical
impulses by these cells, then passed on to the brain via
the two olfactory bulbs. The message is interpreted by a
part of the brain called the cerebral cortex. The sense of
smell is poorly understood, but we do know that it is
linked to the oldest, most primitive part of our brain and
seems to have a direct link to our emotions.
Change is triggered in the brain
According to aromatherapy theory, the aromatic plant oil
molecules bring about changes in the brain. Some
researchers believe that when people experience mood
changes or physical changes, it is because the smell has
triggered a memory. For instance, if a person feels
relaxed when they smell cinnamon, it might be because
cinnamon conjures up pleasant childhood memories.
Popular aromatic plant oils
A few of the popular aromatic plant oils and their uses for
the following symptoms include:
Peppermint – digestive disorders.
Rosemary – muscular pains, mental stimulant.
Sandalwood – depression, anxiety and nervous tension.
Sweet orange – depression and anxiety.
Tea tree – respiratory problems, antifungal, antibacterial
and antiviral.
Lavender – headaches, insomnia, burns, aches and pains.
Handle with care
Some aromatic plant oils are toxic and should never be
used at all – for example, camphor, pennyroyal and
wintergreen.
Aromatic plant oils are very potent and should never be
swallowed or applied undiluted to the skin. People with
asthma and those prone to nose bleeds should use caution
when inhaling vaporising oils. Do not use aromatic plant
oils in any orifice such as ears, mouth or vagina.
Aromatic plant oils (essential oils) can be poisonous if
taken in by mouth. Consumption of essential oils is an
increasing cause of poisoning in children. All aromatic
plant oils should be secured and kept out of reach of
children. If poisoning occurs, ring triple zero (000) or the
Victorian Poisons Information Centre on 131 126.
Pregnant women and people with certain conditions,
including epilepsy and high blood pressure, should consult
a qualified aroma therapist before using any aromatic
plant oils. Some oils can be dangerous during pregnancy
and for people with certain conditions.
Some people may be sensitive to aromatic plant oils
Undiluted aromatic plant oils used over sensitive areas,
such as nostrils or on sensitive skin, could irritate or burn
the skin. In some cases, there may be an allergic reaction
such as a skin rash in susceptible people. Some of the
oils that may cause problems include:
Eucalyptus
Ginger (carbon dioxide extracted)
Thyme
Black pepper
Cinnamon
Clove
Oregano
Lemongrass
Basil
Some citrus oils.
Where to get help
Qualified professional aromatherapy practitioner
Doctors or naturopaths with aromatherapy training
International Federation of Aroma therapists information
line Tel. (02) 9715 6622
In an emergency, call triple zero (000)
Victorian Poisons Information Centre Tel. 13 11 26 – seven
days a week, 24 hours a day – for advice about poisonings,
suspected poisonings, bites and stings, mistakes with
medicines and poisoning prevention advice.
Things to remember
Aromatherapy is the use of aromatic plant oils to bring
about physiological and emotional changes.
Aromatic plant oils should never be swallowed or applied
undiluted to the skin.
Better Health Channelhttp://www.betterhealth.vic.gov.au
More Remedies
Did you know that drinking two glasses of Gatorade can
relieve headache pain almost immediately- without the
unpleasant side effects caused by traditional pain
relievers?
Did you know that Colgate Toothpaste makes an excellent
salve for burns?
Before you head to the drugstore for a high-priced inhaler
filled with mysterious chemicals, try chewing on a couple
of curiously strong Altoids peppermints. They'll clear up
your stuffed nose.
Achy muscles from a bout of the flu? Mix 1 tablespoon
horseradish in 1 cup of olive oil. Let the mixture sit for 30
minutes, then apply it as a massage oil for instant relief
for aching muscles.
Sore throat? Just mix 1/4 cup of vinegar with 1/4 cup of
honey and take 1 tablespoon six times a day. The vinegar
kills the bacteria.
Cure urinary tract infections with Alka-Seltzer. Just
dissolve two tablets in a glass of water and drink it at the
onset of the symptoms. Alka-Seltzer begins eliminating
urinary tract infections almost instantly-even though the
product was never advertised for this use.
Honey remedy for skin blemishes. Cover the blemish with
a dab of honey and place a Band-Aid over it. Honey kills
the bacteria, keeps the skin sterile, and speeds healing.
Works overnight.
Listerine therapy for toenail fungus. Get rid of unsightly
toenail fungus by soaking your toes in Listerine
Mouthwash. The powerful antiseptic leaves your toenails
looking healthy again.
Easy eyeglass protection. To prevent the screws in
eyeglasses from loosening, apply a small drop of
Maybelline Crystal Clear Nail Polish to the threads of the
screws before tightening them.
Cleaning liquid that doubles as bug killer. If menacing
bees, wasps, hornets, or yellow jackets get in your home
and you can't find the insecticide, try a spray of Formula
409. Insects drop to the ground instantly.
Smart splinter remover: Just pour a drop of Elmer's GlueAll over the splinter, let dry, and peel the dried glue off the
skin. The splinter sticks to the dried glue.
Hunt's Tomato Paste boil cure... cover the boil with Hunt's
Tomato Paste as a compress. The acids from the
tomatoes soothe the pain and bring the boil to a head.
Balm for broken blisters... to disinfect a broken blister,
dab on a few drops of Listerine, a powerful antiseptic.
Vinegar to heal bruises... soak a cotton ball in white
vinegar and apply it to the bruise for 1 hour. The vinegar
reduces the blueness and speeds up the healing process.
Quaker Oats for fast pain relief... it's not for breakfast any
more! Mix 2 cups of Quaker Oats and 1 cup of water in a
bowl and warm in the microwave for 1 minute, cool
slightly, and apply the mixture to your hands for soothing
relief from arthritis pain.
Asian Dumplings
Patricia Stillman (QLD)
How to make Chinese dumplings
If you love Chinese-style dumplings but never thought you
could make them at home, read on. Here you'll find all the
tips and tricks to ensure your dumplings are perfectly
folded and a delight to eat.
What are dumplings?
These small bite-size morsels are the perfect savoury
treat. Available in a range of flavours, and with a plethora
of dipping sauces to match, they make an ideal light meal
or snack to pair up with drinks.
All about wonton wrappers
While you can make your dumplings entirely from scratch,
the easiest option is to buy the wrappers pre-made.
Available in the chilled noodle section of the supermarket
and Asian grocery stores, these handy wrappers can even
be frozen for up to three months. To use, simply thaw
them in the fridge overnight.
How to fold the dumplings
To ensure your dumplings look perfectly pleated, and to
prevent them from bursting, follow these simple tips. This
will create half-moon shaped dumplings with a pleated
edge, that can then be with fried or steamed:
Step 1
Start with one round gow gee wrapper. Place a
tablespoon of your filling onto one half of the wrapper.
Step 2
Fold the wrapper over to cover the filling. Brush a little
water along the edge to help the pastry stick.
Step 3
Use your fingers to pleat the edge, starting at one end
work towards the other, making small overlapping pleats.
Press firmly to completely seal the dumpling.
Steamed dumplings
The easiest way to make these dumplings is to invest in a
bamboo steamer; however feel free to use any steamer
you have.
Step 1
Line your steamer with baking paper, or cabbage leaves.
Step 2
Place the steamer over a pot, or wok, of simmering water.
Step 3
Place the dumplings side by side, making sure they're not
touching, in the steamer. If it's a snug fit, feel free to
cook them in batches.
Step 4
Cover the steamer and steam the dumplings according to
your recipe.
Fried (pot sticker) dumplings
Make sure you opt for a neutral cooking oil to fry these
dumplings, such as peanut, vegetable or canola.
Step 1
Heat a little oil in a heavy-based frying-pan over a medium
heat.
Step 2
Add the dumplings into the hot pan, making sure they're
not touching and that their flat bottoms are facing down.
Step 3
Turn the heat up to high and let them fry for 3-4 minutes or
until they are slightly crispy. Add two tablespoons cold
water to the pan to create a little steam and cover the pan
with a tight fitting lid.
Step 4
Once the water has evaporated, turn the heat down as low
as it will go and cook the dumplings, uncovered, for two
minutes
Mince Wontons (makes approximately 80)
Ingredients
500 grams fatty pork mince, finely minced
250 grams green prawn meat, roughly chopped
2 tablespoons soy sauce
1 clove garlic, crushed
1 teaspoons minced ginger
1 small can water chestnuts, drained
1 tablespoon cornflour
½ teaspoon salt
½ teaspoon ground white pepper
1 teaspoon sesame oil
2 packets wonton wrappers (approximately 50 per pkt)
1 egg beaten with a dash of milk
Method:
Line 2 bamboo steamer baskets with non-stick baking
paper.
Place all of the ingredients except for the wonton
wrappers and the egg wash into a food processor and
process on high for 2 - 3 minutes. Until well combined
Cover and refrigerate for 2 hours.
Remove mixture from fridge and set out a plate and the
egg wash.
Take a wonton wrapper in your palm and place a teaspoon
of mince into the centre. Wash the egg wash over two
adjacent edges and fold opposite corner to corner. Make
sure to fully enclose filling.
Place required number of wontons in steamer baskets and
cook for 5 minutes or until wontons are cooked through.
Tip: recipe makes a lot of wontons so freeze remainder in
meal size packs. Use in soups or as savoury snacks with
dipping sauce.
Feeling Hungry
Hearty chicken and vegetable soup
Warm up your Friday night with this hearty soup.
20 Minutes Prep, 1:15 hours To Cook
Ingredients
2 tablespoons olive oil
1 leek, halved, washed, thinly sliced
2 garlic cloves, crushed
1 large carrot, peeled, diced
2 sticks celery, diced
2 small zucchini, diced
1 swede or turnip, peeled, diced
1 1/4 cups dry soup mix, rinsed (see note)
8 cups chicken stock
1kg skinless chicken lovely legs
Method
Heat oil in a large saucepan over medium heat. Add leek
and garlic. Cook, stirring, for 2 minutes or until soft but
not coloured. Add carrot, celery, zucchini and swede.
Cook for 2 minutes. Stir in soup mix, stock, chicken and 1
cup cold water. Increase heat to high. Bring to the boil.
Reduce heat to low. Simmer, partially covered, stirring
occasionally, for 1 hour or until soup mix and vegetables
are tender.
Remove chicken legs from soup. Allow to cool slightly.
Remove meat from bones. Roughly chop chicken meat
and add to soup. Season with salt and pepper. Ladle soup
into warmed bowls. Serve.
Pea & ham soup
Serve this warming soup in generous sized soup mugs
instead of bowls so everyone can wrap their cold hands
around them.
20 minutes To Prep, 2:15 hours
To Cook
Ingredients
1 x 500g pkt green split peas
1 tablespoon olive oil
2 brown onions, coarsely chopped
3 carrots, peeled, coarsely chopped
3 celery sticks, ends trimmed, coarsely chopped
1 large (about 750g) ham hock
2.75L (11 cups) water
Turkish bread, toasted, to serve
Method
Place the split peas in a large bowl and cover with cold
water. Set aside for 6 hours or overnight to soak. Drain.
To make the bouquet garni, place the thyme, bay leaves
and peppercorns in a small piece of muslin cloth. Wrap up
and tie with unwaxed kitchen string to secure.
Heat the oil in a large saucepan over medium heat. Add
the onion, carrot and celery and cook, uncovered, stirring
often, for 10 minutes or until the onion is soft. Add the
split peas, bouquet garni, ham hock and water. Cover and
bring to the boil.
Reduce the heat to medium and simmer, uncovered,
stirring occasionally, for 1 3/4 hours to 2 hours or until the
ham begins to fall off the bone and the soup thickens.
Remove the pan from the heat.
Use tongs to remove the ham hock from the pan. Set
aside until cool enough to handle. Use your hands to pull
the ham off the bone. Discard the bone. Shred the ham.
Return the ham to the soup.
Stir the soup over low heat for 4-5 minutes or until heated
through. Serve with toasted Turkish bread.
Lamb shank and pasta soup
Cook this soup on a nice gentle heat for a long time and
you'll be rewarded with a heart-warming dinner that's still
low in fat.
05 minutes To Prep, 1:46 hours To Cook
Ingredients
Olive oil cooking spray
2 lean lamb shanks, trimmed
1 brown onion, finely chopped
2 carrots, peeled, chopped
2 stalks celery, chopped
2 garlic cloves, crushed
400g can dice tomatoes
4 cups salt-reduced beef stock
3/4 cup small shell pasta
1/4 cup basil leaves, finely shredded
4 crusty wholegrain bread rolls, to serve
Method
Lightly spray a large saucepan with oil. Heat over
medium-high heat until hot. Add lamb shanks and cook,
turning, for 5 minutes or until browned. Transfer to a plate.
Reduce heat to medium. Add onion, carrot and celery.
Cook, stirring, for 2 to 3 minutes or until soft. Add garlic
and cook for 1 minute.
Increase heat to medium-high. Return lamb to pan. Add
tomatoes, stock and 2 cups cold water. Bring to the boil.
Reduce heat to low. Cover. Cook for 1 hour 30 minutes or
until lamb is tender. Remove lamb shanks to a board.
Shred meat.
Return soup to the boil over high heat. Stir in pasta.
Cover and cook for 7 to 8 minutes or until pasta is tender.
Add shredded lamb and basil. Season with salt and
pepper. Ladle soup into shallow bowls. Serve with crusty
bread rolls.
Best-ever macaroni cheese
This best-ever macaroni cheese is sure to be a family
favourite.
10 minutes To Prep, 0:55 hours To Cook
Ingredients
375g of elbow pasta
175g rindless shortcut bacon rashers, thinly sliced
2 garlic cloves, crushed
3 green onions, thinly sliced
75g butter
1/3 cup (50g) plain flour
4 cups milk
1 1/2 cups grated mozzarella cheese
2 tablespoons chopped, fresh flat-leaf parsley
2 tomatoes, thinly sliced
1 1/2 cups coarse, fresh breadcrumbs
1 tablespoon olive oil
Method
Cook pasta in a large saucepan of boiling, salted water,
following packet directions until tender. Drain. Transfer
to a large heatproof bowl.
Preheat oven to 180C/160C fan-forced.
Cook bacon in a large non-stick saucepan over medium
heat for 5 minutes or until golden. Add garlic and onion.
Cook, stirring for 2 minutes or until onion is soft. Add to
pasta.
Melt butter in same pan over medium heat. Add flour.
Cook, stirring for 1 minute or until mixture is bubbling.
Gradually stir in milk until smooth. Cook, stirring
constantly for 8 to 10 minutes or until mixture boils and
thickens. Stir in 1/2 cup cheese and parsley. Add to pasta
and bacon mixture. Toss to combine. Season with salt
and pepper.
Spoon mixture into a 12 cup-capacity ovenproof dish. Top
with tomato. Sprinkle with breadcrumbs and remaining
cheese. Drizzle with oil. Bake for 30 to 35 minutes or
until top is golden. Stand 2 minutes. Serve.
Chicken, leek and potato pie
Pick up a few ingredients from the supermarket, including
a barbecued chicken, and then head home to make this
easy and hearty pie.
25 minutes To Prep, p 30 minutes To Cook
Ingredients
2 tablespoons olive oil
2 leeks, trimmed, halved, washed, sliced
400g coliban potatoes, peeled, diced into 1cm cubes
1/4 cup plain flour
1 1/2 cups chicken stock
1 small barbecued chicken, skin and bones removed, meat
shredded.
1 cup grated tasty cheese
1 sheet frozen ready-rolled puff pastry, partially thawed
Method
Preheat oven to 220°C. Heat oil in a large saucepan over
medium heat. Add leek and potatoes. Cook, stirring, for 3
minutes or until leeks are tender but not coloured.
Sprinkle over the flour. Cook, stirring, for 1 minute.
Remove from heat and gradually add stock, stirring.
Return to medium heat. Cook for 3 to 5 minutes or until
mixture comes to the boil. Add chicken and cheese.
Season with salt and cracked black pepper.
Spoon chicken mixture into a 5-cup capacity, 26cm (top)
ceramic pie dish. Place pastry over filling. Press edges to
seal. Trim excess pastry. Cut a small cross in the centre.
Bake for 15 to 20 minutes or until pastry is puffed and
golden. Stand pie in dish for 5 minutes. Serve.
Fish pie
This family fish pie is a simple yet satisfying mid-week
meal.
20 minutes To Prep, 50 minutes To Cook
Ingredients
200g skinless salmon fillet, pin-boned (ask your
fishmonger to do this)
450ml milk
750g Desiree or Pontiac potatoes, peeled, chopped
100g unsalted butter
2 tablespoons (40g) flour
150g frozen peas
1 tablespoon chopped flat-leaf parsley leaves
3 hard-boiled eggs, chopped
Juice of 1/2 lemons
50g grated cheddar cheese
Method
Preheat the oven to 170°C.
Place fish in a baking dish, season with salt and pepper
and pour over 400ml milk. Cover with foil and bake for 15
minutes until fish flakes away slightly when pressed with
a fork. Remove fish, reserving milk. When cool enough to
handle, flake fish into bite-sized pieces.
Cook potatoes in boiling salted water until tender. Drain
and keep warm. Melt half the butter in a saucepan, stir in
flour and cook over low heat for 2-3 minutes.
Slowly add reserved milk and continue to cook until
thickened. Add fish, peas, parsley, egg, lemon juice, salt
and pepper.
Mash the potato with the remaining 50ml milk and the
remaining butter until smooth, then season. Pile the fish
mixture into a 1 litre-capacity baking dish, spoon the mash
on top and smooth with a spatula. Trace a pattern into
the mash with the tines of a fork and sprinkle with grated
cheese. Bake for 20-25 minutes until golden.
Irish stew
This hearty and healthy Irish stew will warm you up this
winter.
20 minutes To Prep, 2:05 hours To Cook
Ingredients
1/4 cup plain flour
1.2kg lamb neck chops, trimmed
1/4 cup olive oil
1 brown onion, finely chopped
1 tablespoon fresh thyme leaves
2 carrots, peeled, sliced
1kg Desiree potatoes, peeled, cut into 2cm pieces
6 cups beef stock
Thyme sprigs and crusty bread, to serve
Method
Place flour and chops in a snap-lock bag. Seal. Shake
until chops are coated. Heat 1 tablespoon oil in a heavybased saucepan over medium heat. Add onion and thyme.
Cook, stirring, for 3 to 4 minutes or until tender. Transfer
to a bowl.
Increase heat to high. Add 1 tablespoon oil. Add half the
chops. Cook for 2 minutes each side or until browned.
Transfer to a plate. Repeat with remaining oil and chops.
Layer 4 chops and half the carrots, potatoes and onion
mixture in pan. Repeat layers with remaining chops,
carrots, potatoes and onion mixture. Pour over stock.
Bring to the boil, skimming off fat when necessary.
Reduce heat to low. Cover. Simmer for 1 hour 30 minutes,
skimming off fat when necessary. Remove lid. Simmer for
30 minutes or until chops are very tender and sauce has
thickened slightly.
Season with pepper. Top with thyme sprigs. Serve with
crusty bread.
Classic moussaka
This signature Mediterranean lamb dish is a 'shear' delight
to the senses!
35 minutes To Prep, 1:37 hours To Cook
Ingredients
Olive oil cooking spray
1 tablespoon olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
800g lamb mince
420g can crush tomatoes
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/3 cup grated pizza cheese
Lemon wedges, to serve
White sauce
75g butter
1/3 cup plain flour
2 cups milk
Method
Spray eggplant with oil. Heat a large frying pan over
medium-high heat. Cook eggplant, in batches, for 2 to 3
minutes each side or until browned. Transfer to a large
plate.
Heat oil in a large saucepan over medium-high heat. Add
onion and garlic. Cook, stirring, for 5 minutes or until
onion has softened. Add mince. Cook, stirring with a
wooden spoon to break up mince, for 6 to 8 minutes or
until browned. Add tomatoes, cinnamon and allspice.
Bring to the boil. Reduce heat to medium-low. Simmer for
30 minutes or until sauce is thick and liquid has
evaporated.
Meanwhile, make sauce Melt butter in a saucepan over
medium-high heat. Add flour. Cook, stirring, for 1 minute
or until bubbling. Gradually stir in milk. Bring to the boil.
Reduce heat to medium. Cook, stirring, for 5 minutes or
until mixture has thickened. Remove from heat.
Preheat oven to 180°C/160°C fan-forced. Grease an 8 cupcapacity ovenproof dish. Place one-third of the eggplant,
slightly overlapping, over base of prepared dish. Spread
half the meat sauce over eggplant. Repeat layers, ending
with eggplant. Spread white sauce over eggplant.
Sprinkle with cheese. Bake for 45 minutes or until golden.
Stand 15 minutes. Serve with lemon wedges.
Cottage pie
With old and new flavours, this meal makes life easier for
parents and yummier for the kids.
25 minutes To Prep, 50 minutes To Cook
Ingredients
1 tablespoon olive oil
1 medium brown onion, chopped
600g lean beef mince
1 large carrot, peeled, finely chopped
1 medium zucchini, finely chopped
3 celery stalks, trimmed, finely chopped
2 tablespoons salt-reduced tomato paste
400g can salt-reduced chopped tomatoes
1/2 cup salt-reduced beef stock
850g sebago potatoes, peeled, chopped
1/4 cup milk
10g butter
2 tablespoons grated tasty cheese
Method
Heat oil in a frying pan over medium-high heat. Cook
onion, stirring, for 3 minutes or until softened. Add mince.
Cook, stirring with a wooden spoon to break up mince, for
8 minutes or until browned.
Add carrot, zucchini and celery. Cook, stirring, for 3
minutes. Add tomato paste, tomato and stock. Stir to
combine. Reduce heat to medium-low. Cover. Simmer for
15 minutes or until vegetables are tender. Preheat oven
to 200°C/180°C fan-forced.
Meanwhile, cook potato in a large saucepan of boiling
water for 8 to 10 minutes or until tender. Drain. Return to
saucepan over low heat. Mash. Stir in milk and butter.
Remove from heat.
Spoon mince mixture into four 1 3/4 cup capacity
ovenproof dishes. Top with mash. Sprinkle with cheese.
Bake for 15 to 20 minutes or until golden.
Curried Sausages
Ingredients:
6 thick sausages
1 onion, sliced
1 carrot, chopped
1 potato, diced
1 tbsp. Worcestershire sauce
1 tbsp. tomato paste
1 tsp curry powder
1 tbsp. brown sugar
2 cups water
1 cup frozen corn
1 cup frozen peas
2 tbsp. jam (any type except for marmalade)
Method:
Cook sausages and drain fat from pan.
Slice and set aside.
Sauti carrot, onion and potato for 2 mins.
Add curry powder, brown sugar, and Worcestershire sauce
and tomato paste.
Cook for 2 minutes. Add water and stir.
Return sausages to pan and add corn and peas.
Bring to the boil and simmer for 15 mins.
Stir in jam and serve with rice.
Caramel, banana and pecan self-saucing pudding
When served steaming hot, a self-saucing pudding is one
of winter's most comforting, and delicious, desserts.
15 minutes To Prep, 50 minutes To Cook
Ingredients
Melted butter, to grease
150g (1 cup) self-raising flour
100g (1/2 cup, firmly packed) brown sugar
60g pecans, coarsely chopped
175g (2/3 cup) mashed overripe banana
80ml (1/3 cup) milk
1 egg
40g butter, melted, cooled
1 tablespoon cornflour
80g (1/2 cup, lightly packed) brown sugar, extra
375ml (1 1/2 cups) boiling water
1 tablespoon golden syrup
Vanilla ice-cream, to serve
Method
Preheat oven to 180°C. Brush a 1.5L (6-cup) capacity
ovenproof dish with melted butter. Place on a baking tray
lined with non-stick baking paper. Sift the flour into a
large bowl. Stir in the sugar and pecan.
Whisk banana, milk, egg and butter in a large jug until
combined. Add to flour mixture. Use a wooden spoon to
stir until smooth and combined. Pour into the prepared
dish. Use the back of a spoon to smooth the surface.
Combine the cornflour and extra sugar in a small bowl and
sprinkle evenly over the pudding mixture. Combine the
boiling water and golden syrup in a large jug. Gradually
pour over the back of a spoon onto the sugar mixture.
Bake for 45-50 minutes or until a cake-like top forms and a
skewer inserted halfway into the centre of the pudding
comes out clean.
Set aside for 5 minutes to stand. Serve with ice-cream.
Baked rice pudding
Ensconce yourself in a bowl of sweet, baked rice pudding
infused with cinnamon and vanilla. Yum!
10 minutes To Prep, 1:15 hours To Cook
Ingredients
2 cups (500ml) milk
300ml thin cream
1/2 cup (110g) calrose or arborio rice, rinsed, drained
1/3 cup (70g) caster sugar
1 cinnamon stick
2 teaspoons vanilla bean paste
2 egg yolks
Pinch of ground nutmeg
Method
Preheat oven to 160°C. Combine milk, cream, rice, sugar,
cinnamon and vanilla in a medium saucepan over medium
heat. Cook, stirring occasionally, for 5 minutes or until
mixture just comes to a simmer. Remove from heat and
set aside for 15 minutes for the flavours to infuse.
Remove and discard cinnamon. Add egg yolks; stir to
Combine. Pour rice mixture into a 4-cup (1 litre) capacity
ovenproof dish. Sprinkle with nutmeg. Bake, stirring
occasionally, for 1 hour or until rice is tender and custard
is set. Remove and set aside for 10 minutes to rest before
serving.
Choc-caramel self-saucing pudding
Go to this choc-caramel self-saucing pudding for the
perfect hot winter dessert.
20 minutes To Prep, 40 minutes To Cook
Ingredients
1 2/3 cups self-raising flour, sifted
2 tablespoons cocoa powder, sifted
1 cup caster sugar
125g butter, melted
1 cup milk
1/3 cup white choc bits
1/2 x 380g can caramel Top'n'Fill (see note)
Cocoa powder, to serve
Method
Preheat oven to 180°C/160°C fan-forced. Combine flour,
cocoa, sugar, butter, milk and choc bits in a bowl. Stir
until smooth. Spread into a 10-cup capacity ovenproof
dish. Make shallow holes in top. Fill with caramel. Using
a spatula, spread top of batter to cover caramel.
Make sauce Combine cocoa powder, boiling water and
brown sugar in a heatproof jug. Stir to combine. Pour
sauce, over the back of a large metal spoon, over batter.
Bake for 35 to 40 minutes or until top of pudding is just set.
Stand for 5 minutes. Dust with cocoa. Serve.
Lemon curd self-saucing puddings
Go to this lemon curd self-saucing pudding for the perfect
hot winter dessert.
20 minutes To Prep, 30 minutes To Cook
Ingredients
1 1/2 cups self-raising flour
3/4 cup caster sugar
50g butter, melted
1 tablespoon finely grated lemon rind
1/3 cup lemon juice
3/4 cup milk
3/4 cup lemon curd
Double cream, to serve
Sauce
1/2 cup boiling water
1/4 cup caster sugar
2 tablespoons lemon juice
Method
Preheat oven to 180°C/160°C fan-forced. Combine flour,
sugar, butter, lemon rind, lemon juice and milk in a bowl.
Stir until smooth. Divide lemon curd between six 1 cupcapacity ovenproof dishes. Spread batter over lemon curd.
Make sauce Combine boiling water, caster sugar and
lemon juice in a heatproof jug. Stir until combined. Divide
sauce evenly over batter in each dish.
Bake for 25 to 30 minutes or until puddings are just set.
Stand for 2 to 3 minutes. Serve with cream.
Sourced From: www.taste.com.au
Scales Away Recipe Book
Prices and formats available
The Mp3 version of the cookbook is on 1 CD. The CD
contains 16 folders, which are named "MP3 scales 02"
through to "MP3 scales 17"
Each folder is a separate recipe book and they are listed
below:
Folder name
Contents
MP3 Scales 02 = Winter Warmers
MP3 Scales 03 = Off the Land
MP3 Scales 04 = Out of the Water
MP3 Scales 05 = International Influence
MP3 Scales 06 = Sweet Treats
MP3 Scales 07 = My Choice
MP3 Scales 08 = Special Diets
MP3 Scales 09 = Menu Plans
MP3 Scales 10 = Add a little extra
MP3 Scales 11 = Junior Cooks
MP3 Scales 12 = Savoury Snacks
MP3 Scales 13 = Pastry Plus
MP3 Scales 14 = Luscious Lunches
MP3 Scales 15 = Eggsations
MP3 Scales 16 = Marvellous Machines
MP3 Scales 17 = Appendices
Each of these separate folders (or books), contains
multiple mp3 files. Each mp3 file represents a separate
recipe. For example:
The folder Winter Warmers contains the mp3 file:
001_Scales_away_Winter_Warmers.mp3
002_information.mp3
003_introduction.mp3
004_contents.mp3
005_recipe_1.mp3
006_recipe_2.mp3
007_recipe_3.mp3
008_recipe_4.mp3
009_recipe_5.mp3
010_recipe_6.mp3
011_recipe_7.mp3
012_recipe_8.mp3
013_recipe_9.mp3
014_recipe_10.mp3
015_recipe_11.mp3
016_closing_announcement.mp3
The CD can be played on a computer as there is a
contents mp3 and heading announcements at the start of
each folder as well as a title announcement at the start of
each recipe.
To play the mp3 disc on a daisy player, you can navigate
from folder to folder (book to book) by using the
navigational buttons on the daisy player.
For example, on a plextor daisy player (PTN1).
1. Press the 8 (up) button until the player says "album"
2. Then press the 9 (right) buttons to skip to the desired
folder. Primarily what this does is it tells the DAISY player
to skip folders instead of mp3 tracks when they press the
9 (right) buttons.
3. Once you have found the folder (book) that you require.
You can then keep pressing 8(up) or 7(down) until the
machine cycles through the options to say "track", and
then you will be able to go back and skip from mp3 to mp3
within that folder.
The electronic version comes as a zipped word document,
and is compatible with Word 97-2003 or later versions of
Word.
There is a table of contents near the beginning of the
document so you can navigate straight to the section or
recipe you require. You just need to make sure the cursor
is located inside the link.
COMMITTEE MEMBERS:
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President
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V President
lhayes2@internode.on.net
Joan Richardson
Treasurer
jric@internode.on.net
Joyce Jones
Secretary
joycejones@bigpond.com
Julie Sutherland
jules1981@bigpond.com
Cathy Horner
cathy2005@ozemail.com.au
Janine Sadhu
jsadhu@bigpond.com
"ASPIRATIONS" is produced biannually and is circulated
on CD; or via email as a Word file. To change your format
please let Jenny know. We encourage you to add your
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Share "ASPIRATIONS" with your friends! Encourage them
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they are not already BCA Members. Membership fees can
be sent to the branch Treasurer (contact details below).
Remember though to include a note with your payment
explaining its purpose.
J Richardson
National Women’s Branch
PO Box 1615
Port Pirie SA 5540
NOTE: Contributions for "ASPIRATIONS" should be
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Braille. No handwriting please!
Closing date for next issue –30 September 2014.
Send magazine correspondence and contributions to:
Email: jjdawson@iinet.net.au
Braille or typed print:
J Dawson
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Roleystone WA 6111