Uncategorized – Melbourne Welsh Church

22
Feb 22
0

Y Gymanfa Ganu & St. David’s Day

Our Gymanfa Ganu this year will be held on February 27th

At 11 am at the Melbourne Welsh Church there will be an English Language Gymanfa Ganu (singing festival)

At 2 pm at the Melbourne Welsh Church there will be a Welsh Language Gymanfa Ganu.

In between the services there will be a coffee cart at church for us all to share a time of fellowship.

Both these services will be live-streamed on our YouTube channel and will be posted on our Website and Facebook page shortly after they have finished.

There are no density limits at church so feel free to join us in person but masks must be worn while singing.

St David’s Day

On March 1st at 11am at the Melbourne Welsh Church we will be celebrating our National Day by raising The Red Dragon during a short service. The service will be held in person as well as being live-streamed and it will be posted on the website and Facebook as soon as possible after the service.

We look forward to celebrating St. David’s Day with you this year.

05
Jan 22
0

Information you need!

Category:Uncategorized

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 (https://www.youtube.com/channel/UCmGRaErblYaTH4hjmmumq4Q).

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.

21
Dec 21
0

MERRY CHRISTMAS

Category:Uncategorized

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

20
Nov 20
0

Christines Christmas Tart

Category:Uncategorized

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 !

25
Oct 20
0

Gelert the Brave

Category:Uncategorized Tags : Sara

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!

22
Oct 20
0

Scandinavian Almond Cake

Category:Uncategorized Tags : Cooking chat Food Sara

Ingredients

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

Instructions

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.

Adjustments

I reduce sugar by nearly half.

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

15
Oct 20
0

Lemon Lime Tart

Category:Uncategorized Tags : Bubba Cooking chat Food

PASTRY

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

FILLING

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.

08
Oct 20
0

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

Salad

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.

04
Oct 20
0

Nature neighbours

Category:Creation,Sara,Uncategorized Tags : Sara

The other night, I woke at about 3am and it was nearly silent. We like to sleep with the windows open and usually there are night noises; local traffic, trams, traffic on the M1, construction not overly far away, the bells for the pedestrian crossing of the train tracks five blocks away. But those were all absent as I lay in bed, marvelling at the HUGE moon and listening to the magpie snore.

Yes, there was a snoring magpie somewhere in the neighbourhood. And I could hear it. Breathe in, little song, breathe out. I would have said it was talking in its sleep, except the song didn’t change at all, except when another maggie would say the avian equivalent of, “Stop it.” It was adorable.

I will miss it when the hustle and bustle fires back up again. It isn’t that the sounds of nature are getting louder or more persistent, but we’re slowing down, and being quieter, and so we hear these noises. A magpie pie snoring, what could be weirder than that?

How about annoyed killer whales? “From the Straits of Gibraltar to Galicia, orcas have been harassing yachts, damaging vessels and injuring crew.” They’re breaking rudders, ramming boats ten or fifteen times, driving them back into ports. “Scientists are baffled.” I’m not. “GO HOME!” is the message I hear, loud and clear. Seems like they’ve also gotten used to our quieter, less messy, less invasive habits of 2020.

I go into church every Wednesday to film the Sunday service with Siôn and Bubba. The past few Wednesdays, I’ve also gone around Melbourne and picked up ballots of US citizens who want to vote, but are not comfortable, or able to drive into the US Consulate on St. Kilda Road. Since I can do that, and have permission to be outside of my 5km bubble, AND I believe ‘if you can, you should; if you’re the only one who can, you must” I go and get these ballots. It means on Wednesdays I am out of the house, at all, and have been out pretty much all day the last few Wednesdays. This past Wednesday, when I got home, Luci, my sweet kitty who shares a birthday with me, gave me The Business. She yelled at me for being gone, she followed me around, when I sat down, she sat down. She was highly irritated at the amount of time that I had been gone and was quite clear that was what she was communicating to me.

Our world is so interesting, diverse and dynamic. There are so many neighbours (some of whom snore) that we simply have overlooked or ignored. How do we hold onto that (aside from staying in quarantine/lock-down for another year because we can’t behave)?

01
Oct 20
0

Raspberry and White Chocolate Muffins

Category:Food,Uncategorized

Raspberry and white chocolate muffins Makes 12.

2 cups of plain flour

1 tablespoon of baking powder

3/4 cup of brown sugar

1/2- 2/3 of white choc bits

1 egg

1 cup of milk

125 gms of melted butter

1 punnet of fresh Raspberries Or 3/4 cup of frozen not thawed

Dry ingredients
Sift flour and baking powder together.Add brown sugar and white chocolate bits and mix well.
Wet ingredients Place in a bowl or jug, 1 cup of milk and the egg. Whisk gently under mixed. Add cooled melted butter.
Make a well in the dry ingredient and add wet ingredients. Mix gently and do not over beat, ensuring that all the flour is incorporated into the mixture.
Add raspberries and gently fold in ensuring an even distribution of the berries.
Grease a 12 muffin non stick tin either with melted butter, canola spray or olive oil.
Spoon the mixture into the muffin tins, making sure that each muffin is the same.
Bake in an oven set at 190c or 180C in a fan forced oven for 20 mins.
Cool in tin for five minutes and then remove from tins.
Cool on baking tray.Delicious.

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