Newsletter

July 2008

Elegant Parrot by Nevil Lazarus

Greetings Follow That Bird

Cool and sunny, a delightful time of year to slow the pace of life down and take stock of your options for the coming 6 months.

The is still time to book Finders Ranges with everything about the Northern Flinders being spectacular: the colours of the strata's in the soaring rock formations; the Yellow-footed Rock Wallabies with their striped tails; the shiny red Sturts Desert Pea; the rugged peaks at sunset, and the dappled gorges in the heat of the day. And in the midst Wilpena Pound promising Short-tailed Grasswrens, one of South Australia's endemic birds. Mt Lyndhurst is where we'll hunt up the Thick-billed Grasswren, Chestnut-breasted Whiteface and Cinnamon Quail-thrush. And further afield to the Strzelecki Regional Reserve to have a good chance at the Eyrean Grasswren which would be a highlight for any trip.
Repeated from last year due to it's resounding success with the Eyrean Grasswren seen splendidly with his family, and Chestnut-breasted Whiteface and the Short-tailed Grasswren chasing us from his territory, wings down running full speed to attack us! Fabulous memories ready to be repeated again as rain has fallen in the area.

South West Western Australia also leaves at the end of August and it is worthwhile booking now as the whole of this area gets booked out due to wildflower peepers and the current boom in WA that has seen prices rocketing and holiday makers treble. Not only birds like Red-capped Parrots, Red-eared Firetails, Carnaby's Black-Cockatoo, Western Spinebill, maybe the Western Whipbird and Western Bristlebird but the ground orchids like the Queen of Sheeba are a good possiblity and mammals like the numbat and woylie could come into view. Again book quicky as extra rooms at the last moment may not be possible.

Black-faced Cuckoo-shrike by Chris Charles

The Forests of Chiltern Victoria is set to run in peak spring season and that is sure to show off their picturesque surroundings as backdrop for Turquoise Parrots amongst other beauties.

And the Much Awaited Day Trips are worth a look as spring participants tend to book early.

Working to support your pleasure in birding, Janene.







Sticky Greek Lemon and Yoghurt Cake recipe which is another morning tea favourite; from SMH but have lost the name of the woman who first wrote this receipe

Cake :
250g butter, soft
200g caster sugar
4 eggs
Zest of 2 lemons
250g fine semolina
150g almond meal
100g plain Wholemeal Stoneground Flour
2tsp baking powder
150g plain yogurt
3 tbsp lemon juice


Syrup :
150g Sugar
2 tbsp honey
250ml water
1 cinamon stick
30ml Grand Marnier(I do not put in)

Method
Pre-heat oven to 170oC (if you have a fan-forced oven turn off the fan). Beat the butter and sugar together until pale and creamy. Gradually add the eggs, one at a time, beating after each one until fully incorporated, then addthe zest and beat until combined.
In a separate bowl, mix together the semolina, flour and baking powder. Sift the flour and semolina, then add the almond meal. Gently fold the mix through with the eggs. Addthe yoghurt and lemon juice and gently fold until combined. Pour into a well greased 20cm baking tin and bake in the oven for about 50-55 minutes or until golden brown and a skewer comes out clean when inserted in the middle.
Meanwhile make the syrup.
Remove the cake from the oven and allow to cool slightly before ladling over the hot syrup. Do not pour it over all at once because the cake might collapse. Serve with a dollop of thick yogurt.

Syrup Method
Bring the sugar, honey, water and cinnamon to the boil. Boil for 3 minutes, add the Grand Marnier and remove from the heat.


Am leaving this much requested recipe up for those who are a bit slow getting around to things, like I am!

Orange Desert Cake recipe which is a continuing morning tea favourite; herewith from Womans Day Great Cakes

Cake :
7g sachet dry yeast
3/4 cup fresh orange juice
185g butter
3/4 cup caster sugar
finely grated rind of 1 orange
3 eggs
2 1/4 cups Wholemeal Stoneground Flour


Syrup :
3/4 cup orange juice
3/4 cup icing sugar
1/4 cup orange flavoured liqueur(optional-I do not put in)


Method
Grease a 23cm deep ring tin, (I use round deep tin with baking paper lining that helps hold all the syrup in when cake is absorbing syrup). Set oven temperature to 180oC. Mix yeast and orange juice together in a small bowl. Beat butter until soft, add sugar and orange rind and continue beating until mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Sift flour, add to the creamed mixture with the yeast and orange juice mixture, stirring gently until all ingredients are well combined. Spoon mixture into the prepared tin. Bake in the preheated oven for 35 to 40 minutes, or until a skewer inserted in the cake centre comes out clean. While cake is cooking make syrup.

Syrup Method
Place orange juice and icing sugar in a small saucepan, cook over moderate heat, stirring until liquid boils. Remove pan from the heat and coll; stir in liqueur. When cake is cooked remove from the oven, leave in the tin and pour over the cooled syrup. (I enjoyably skewer many, say 20 holes in round cake to soak up the syrup) When the syrup has been absorbed, turn out the cake on to a serving plate. Allow to cool. Fill with fruit and cream if using ring tin