Penultimate Oasis

On Saturday 18th November 2006 the penultimate Oasis Swing night was held. I was too busy talking to everyone to take many photos but I have a couple of Vicky, Sue, Dionne and Maria.

Enjoy


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Slim Jim Phantom

On Friday 17 / 11/ 2006 we went to the Slim Jim Phantom concert at the the Tivoli in Brisbane. A good night was had by all. The doors opened aroun 7:30 pm and the last act finished aroun 1:30 am. In total we saw 4 great Rockabilly acts.


Gallery





Anyone notice that the girls are all wearing black?

Sambal and Apple Pie Recipes as requested.

Fish Sambal

This is great on fresh rye bread or as an entree served in ranakins.

1 tbs Samba Chilli
1 tub Light Philly Cheese
1 Onion finely chopped (red or brown)
100 g Smoked Salmon / Trout
1 tps Lemon Juice
2 tbs Light Cream / Sour cream
0.5 tps Ginger
1.5 tbs Finely chopped chives

Blend all ingredients until smooth and consistent in colour. Spoon into ramakins. Refrigerate for 1 hr, then top with a seedless berry (any berry) conserve.


Apple pie

Pastry
2 cups Plain Flour
150g Reduced-fat butter
2 tbs sugar 1 egg yolk
1 tbs water
2 tsp sugar, extra

Filling
6 Granny Smith apples
.25 cup sugar
2 tbs custard powder
.25 tsp ground cloves

Pastry

1. Sift the flour into a medium bowl/ Using fingertips, rub the butter into the flour until mixture resembles fine breadcrumbs.
2. Stir in the sugar, add egg yolk and water. Mix to a stiff dough. Wrap in plastic wrapand refrigerate for 30 minutes.
3. Preheat the oven to 190 degC. Between 2 sheets of baking paper, roll out 1/2 thepastry to fit a 20cm pie dish. Arrange pastry in the dish.
4. Spoon the apple filling over the pastry base, cover with the remaining rolled-outpastry and press edges together. Cut steam holes in the centre of pastry. Trim and crimp theedges. Brush lightly with water and spinkle with sugar.
5. Bake in the oven for 25 minutes or until pastry is golden. Test the apple to see ifcooked. If not, reduce heat to 180 degC and bake until tender.

Filling

1. Peel, core and slice the apples. Combine with the sugar, custard powder and cloves.