Home' Aurora : Aurora August 2015 Contents 22
Catholic Diocese of Maitland-Newcastle www.mnnews.today/aurora-magazine
AURORA ON TOUR
Aurora being eagerly read overlooking the Tagus River in
1 sheet shor tcrust pastry
Half bunch of rhubar b
2 teaspoons vanilla essence
100g castor sugar
75g almond meal
75g icing sugar
250ml thickened cream
RHUBARB AND ALMOND TART
To enquire about Aurora recipes,
catering or functions, please P The
Cathedral Cafe 4961 0546 or
Like many of you, I adore home-cooked sweets and desserts. This dessert is a
combination of good old-fashioned rhubarb, r ich cream and almond meal; the refreshing
tang of the rhubarb makes this simple but elegant tar t not too sweet. When buying
rhubarb look for bright red, crisp stalks.
This tart is easy to make and can be served warm or cold. Bon appétit.
BY JOE BOSCHETTI
Over the last 100 years, readers of The
Liguorian, the maga zine of the Redemptorist
congregation in the US, and the equivalent
maga zine there of our Australian The
Majellan, were invited to draw on their wit,
wisdom and creativity to submit short stories
that told of the joy, achievement, hear tache
and sorrow of everyday life. The collection
is titled From the Heart : Stories of Love, Loss,
These collected tales represent shor t fiction
at its very best. They are not overly religious,
but they are so wrapped around Christian
themes and Catholic culture that I felt that
many of the stories could have emerged
from my family’s histor y.
If you’re like me, shor t stories make a good
fit for our busy days. This is a good book to
keep handy to fill five or ten minutes. But be
warned; each individual story will stay with
you for many hours and leave you thinking
about how God’s love works in your own life.
In the introduction, Liguorian editor Erin
Cartaya tells us that reading is one of the
most common ways to plunge into the world
of another person. “To read,” she writes, “is
to admit that we don’t know a lot about
what makes me who I am or what life is and
I can only get the answer by going outside
myself and getting into the lives of others.
They can tell me what’s most impor tant to
them, and while listening to them I can learn
something about myself and what’s most
true for me.”
The book ’s seven main sections, which
include the Miracle of Love, the Gift of Love,
Friendship, Romantic Love, G race, Love and
Death and Timeless Love, take the reader on
a journey into the lives of characters that
are so well and clearly created that they
could just as easily be our friends, cousins,
parents or our siblings – or they could even
be ourselves! The earliest story was first
published in 1913 and is entitled The Broken
Promise. It is the stor y of an ambitious young
man who leaves his family to go to the big
city where he meets the person he wants
to mar r y, creating issues and challenges for
himself and his mother. It is in the twists and
turns of each story that we can most see
ourselves and how we too might feel if we
were living those ver y lives.
Most of the stories were written over the
last 25 years and focus on timeless issues
with a contemporary feel. From the Heart:
Stories of Love, Loss, & Life reveals “how we
find and sometimes lose love, only to see
it return to our lives. These timeless stories
reflect the beauty, reality and mystery
From the Hear t: Stories of Love, Loss,
& Life Liguori Publications 2014. Please
visit majellan .org.au to order directly.
Roll thawed shortcrust pastry to a
thickness of 2mm-5mm. Line and grease
a 50cm x 15cm (or similar sized) tin with
the pastry. Cover with baking paper and
fill with rice. Place in fridge to rest for
Remove leaves and base from rhubarb
and discard. Cut stalks into 10cm batons.
Place in a small saucepan and coat with 1
teaspoon of the vanilla essence and castor
sugar. Cover and heat gently for 5–7
minutes until rhubarb has softened slightly.
Sift almond meal and icing sugar into a
bowl (may take a while!).
In another bowl, whisk together the eggs,
remaining vanilla essence and cream. Stir
through the almond mix . A llow to sit for
Preheat oven to 180°C (fan forced). Cook
pastry with paper and rice for 15 minutes.
Lift out paper with rice and return pastry
to oven for 5 more minutes until
light brow n.
Pour cream mixture over pastry and
place the rhubarb batons in the cream
in a decorative fashion. Reduce oven
temperature to 150°C and return tar t to
oven for 15-20 minutes until set. Allow
to rest for 15 minutes then turn out and
serve with a generous dollop of double
SR LOUISE GANNON rsj
Beyond notions of right
doing and wrong doing
there is a field.
Meet me there.
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