Author Archives: Sara

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Information you need!


Hello all.

Happy New year!!

Due to the surge of cases in COVID we are advising people not to come to church this week and next week. We will be online on our YOUTUBE channel (

Don’t forget the Annual Church Picnic on the 23rd of January at Beaumaris Life Saving Club from 10am.

If you need anymore information contact one of the Ministry Team or the office.

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Well Christmas is here and here is what is going on for the new few days.

Dec 21st 6pm Christmas Quiz on ZOOM

Dec 25th 9:30am Christmas Day Service online

Dec 26th 11am Boxing Day service in church and online with Peter Preaching

Jan 2nd 11am New Year Communion Service with Sion

We wish you all a very happy and safe Christmas and a blessed New Year

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Lime Zingers

Category:Cooking chat,Food

A tangy treat from the (American edition) Better Homes and Gardens Baking Cookbook.


  • 1 C butter
  • 1/2 C granulated sugar
  • 2 tsp finely shredded lime peel
  • 1/4 C lime juice (2 limes)
  • 1 tsp vanilla 2
  • 1/4 C all-purpose flour
  • 3/4 C finely chopped Brazil or hazelnuts (Optional)
  • 4oz cream cheese softened
  • Icing:
  • 1 C sifted icing sugar
  • 1 TBSP lemon or lime juice
  • 1 tsp vanilla
  • food coloring (optional)


In a large mixing bowl, beat butter with mixer on medium speed for 30 seconds. Beat in granulated sugar until combined. Beat in lime peel, 1/4 C lime juice, and 1 tsp vanilla. Beat in as much flour as you can with mixer then switch to wooden shopped and stir in remaining flour and nuts in using.

Turn dough out onto lightly floured surface and divide in half. Roll half of the dough at a time to about 1/4 inch thickness. Using cookie cutters of desired shape, cut shapes and place on ungreased cookie sheet.

Bake in 350F/170C oven for 8-10 minutes (regular baking not fan forced), until edges are lightly browned. Transfer to wire rack and let cool completely. For icing, beat cream cheese, icing sugar, juice and vanilla with an electric mixer on medium speed until smooth. Tint with food coloring if desired.

Frost cooled cookies.

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Christines Christmas Tart


Christines Chocolate Christmas Tart

Base 250g biscuits =crushed 100g butter 50g dark chocolate or

GF Base 100g almond meal 100g hazelnut meal 50g coconut

Filling 250ml thickened cram 360g dark chocolate 50g butter 1 tsp coffee granules 1 tbsp boiling water 200ml crème fraiche

  • 1. Melt butter and dark chocolate together in a small saucepan
  • 2. Place crushed biscuits in a bowl and add the butter / chocolate mixture and combine well.
  • 3. Press into a 20cm flan tin, using the back of a spoon to push well into all the fluted sides
  • 4. In a double boiler, over simmering water, add cream, chocolate, butter and the coffee dissolved in the boiling water.
  • 5. Mix together until chocolate is melted and all the ingredients are combined into a very shiny mixture.
  • 6. Allow to cool for around 10min before folding in the crème fraiche and stir very well until the crème fraiche and mix is combined with no white is showing
  • 7. Pour onto the biscuit base in the flan tin, and tap the flan gently on the bench to remove any air bubbles.
  • 8. Chill for 2 hours or overnight.
  • 9. Decorate with whipped cream and berries of your choice
  • 10. Enjoy !

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Sian’s Best Brownies

Category:Cooking chat,Food


for 24 brownies

  • 290g unsalted butter, plus more, softened, for greasing
  • 225g good-quality milk chocolate, roughly chopped
  • ¾ cup unsweetened dutch process cocoa powder, divided
  • 1 tablespoon espresso/coffee powder
  • 2 cups caster sugar (400 g)
  • ½ cup dark brown sugar(110 g), packed
  • 2 teaspoons vanilla extract
  • 2 teaspoons salt
  • 6 large eggs
  • 1 cup all-purpose flour(125 g)
  • flaky sea salt, for sprinkling


  1. Grease a 23×33-cm metal pan with softened butter, then line with parchment paper, leaving overhang on all sides.
  2. Combine the chopped chocolate, ¼ cup of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
  3. Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
  4. Combine the caster sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
  5. With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
  6. Position a rack in the middle of the oven and preheat to 180°C
  7. Add in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
  8. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
  9. Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 3-4 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
  10. Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 15 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
  11. Set the brownies on a cooling rack and cool completely in the pan.

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Gelert the Brave

Category:Uncategorized Tags : 

When I was looking for a story to share on social media for October, I needed something decidedly Welsh, and also a wee bit macabre (Halloween and all).

Enter the story of Gelert the Brave.  It might not be a macabre story on it’s own, but it IS a little grim.  It may or may not be a true story, but there IS a grave, marking where Llewellyn Fawr may have buried Gelert.

The story is straight-forward.  Gelert was a favourite wolfhound of Llewellyn Fawr but one day did not appear for hunting.  He saves the baby (left inexplicably unattended in the castle) when everyone is gone, from a wolf (also inexplicable why the wolf was alone and in the castle, but work with me here).  Llewellyn Fawr comes back from hunting, sees the over-turned cradle and Gelert with blood on his muzzle and runs Gelert through with his sword.  THEN he sees the baby safe in the blankets, and the dead wolf and feels bad.

To be fair, I didn’t like this scene in Lady and the Tramp either, although Lady was punished, not killed.  And while I am glad Llewellyn Fawr was remorseful, it made me wonder how much of the world goes on around us that we don’t see.

We’ve been seeing and hearing nature a little more than usual because in Victoria at least, people have slowed down an awful lot. Would we notice the usual silence in the room when we returned?  Would we have smelled the fight and result?  What is the poignant reason for this story at its root? 

Dogs are amazing. They will forgive us nearly anything, and Llewellyn Fawr’s remorse and resulting action in the story, shows a sliver of that deep and loyal love.  Gelert would have forgiven Llewellyn Fawr, most certainly.  And maybe the monument stands as a reminder, not only of a deeply loyal dog, but of the price of jumping to conclusions and the power of remorse.

Or it could just be a story.  Up to you!

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Scandinavian Almond Cake

Category:Uncategorized Tags : 


  • 1 1/4c sugar
  • 1 egg
  • 1 1/2 tsp almond extract
  • 2/3 cup milk
  • 1 1/4 c all purpose flour
  • 1/2 tsp baking powder
  • 1 stick (116g) melted butter


Beat sugar, egg, extract and milk together well. Then add flour and baking powder, blend together Add melted butter and stir. Butter and dust 9″/23cm cake pan generously with flour. Pour batter into pan. Bake at 350F/175C for 40-50 minutes or until edges are golden brown and toothpick inserted comes out clean.


I reduce sugar by nearly half.

I also use 1 1/4 C self-raising flour in lieu of flour and baking powder.

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Lemon Lime Tart

Category:Uncategorized Tags : 


  • 225g (1 1/2 cups) plain flour
  • 180g butter, chilled, diced
  • 1 tablespoon caster sugar
  • 2 tablespoons iced water 1 egg yolk


  • 80mls (1/3 cup) fresh lemon juice
  • 80mls (1/3 cup) fresh lime juice
  • 165g (3/4 cup) caster sugar
  • 60mls (1/4 cup) thickened cream
  • 5 eggs

Icing sugar, to serve

To make the pastry, place the flour, diced butter and caster sugar in the bowl of a food processor. Process until the mixture resembles fine bread- crumbs. Lightly whisk together the water and egg yolk and add to the flour mixture. Process briefly until the mixture begins to come together. Remove from the processor bowl and bring together with your hands. Shape dough into a disk and wrap in plastic wrap. Place in the fridge for 30 minutes to rest.

Roll out pastry on a lightly floured work surface to a disk about 35cm in diameter. Carefully lift the pastry into a 30cm tart tin with removable base and ease into the tin. Press pastry gently into the side of tin, trim the excess with a sharp knife and then place on a baking tray in the fridge for 30 minutes.

Preheat oven to 190°C. Line the tart shell with some greaseproof paper and fill with, rice or dried beans. Bake for 20 minutes in preheated oven. Remove the paper with the rice or beans and bake for a further 10 minutes. Remove from the oven and cool for 10 minutes.

Meanwhile, to make the filling, whisk together the lemon juice, lime juice, caster sugar and cream in a medium mixing bowl until combined. Add the eggs, one at a time, whisking well after each addition. Pour the filling into the tart shell and bake for a further 20 minutes or until the filling is just set in the centre.

Serve the tart warm or at room temperature sprinkled with icing sugar.

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Journey of discovery



The Devil made me do it, is a reply I have heard when someone is called to account for their actions, not that you or I as the reader of this would have, no, but we all know someone who has!

In times of change, which finds us being challenged in how we do life, we often look at who is to blame.

I often find myself seeing other peoples driving as less superior to my own, while sometimes being oblivious to my own inherent bad habits.

Some years ago, I undertook a two-day course to obtain my riders license. It was intense and challenging because it showed the ability, I thought I had, was not as good as I imagined and even though I had been riding for years bad habits had developed along the way that then became the normal. Of course, I didn’t know they were bad habits until they were pointed out, OUCH!

It was only when they were challenged, and when I took ownership of those bad habits, that change was possible, and this change was for the better. With guidance from experienced instructors I quickly discovered that if I had had relied upon my years of engrained habits, it may not have impacted on not me but also those around me, fellow riders, other vehicles and any pillions.

We at MWC face challenges in the COVID normal times, we do this together as we grieve what we may no longer do and embrace new ways of being, discovering new expressions of being together, ways of expressing our faith and we may find that rather than losing we have gained something new and invigorating.  This is something we do together not alone, are you ready to pack your bags and start journey?

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Chilled Strawberry Soup & Spinach Bacon Salad

Category:Cooking chat,Food,Uncategorized

Chilled Strawberry Soup and Spinach Strawberry Salad

1C (250ml) apple juice

3/4C (175ml) water

2/3C (150ml) sugar (less to taste)

1/2 tsp ground cinnamon

1/2 tsp ground cloves

3C (750 ml) strawberries

1/4 C (60ml) water

2C (500ml) plain yogurt

1tsp vanilla


1/4C (60ml) vinegar or lemon juice

1/4C (60m;) honey

1/8 tsp salt

1/2C (125ml) evaporated milk

4 slices bacon (I prefer streaky bacon)

1tsp flour

8C (2L) spinach leaves

1C (250m;) strawberries

3 hard cooked eggs (optional)

Pinenuts (optional)

Soup: Combine apple juice, water, sugar (to taste, I use a LOT less), cinnamon and cloves in saucepan and bring to boil over medium heat. Remove from heat and let cool. While this cools, cut your strawberries into chunks. Pureé until smooth in blender. Pour into large bowl (preferably one that you can cover and put in refrigerator). Add yogurt to pureêd strawberries and add cooled juice mixture. Stir well, cover and refrigerate until well chilled. Salad: Blend lemon juice or vinegar, honey and salt in small bowl. I slice my bacon up before I fry it, but you can fry and crumble afterwards. Fry bacon in frypan place on papertowel to cool. Leave some bacon fat in pan (1TSPB or so?). Add 1 TBSP flour to bacon fat in pan. Heat and stir until smooth. Slowly stir in lemon and honey mixture. Heat and stir until thickened. Turn off heat and leave on burner. De-stem spinach leaves and wash and spin. Tear up. Add sliced strawberries, cracked pepper to taste, bacon bits (and chopped hard cooked eggs and pinenuts if desired). Some folks like to add warm dressing and gently coat, or you can decant dressing to self-serve. Dressing is best slightly warm.