Fear not.
I am here to give you good news.
Great joy for all people.
Today a saviour has been born.
He is the Messiah and the Lord.
Lk 2:9-11

An Aboriginal Christmas II,
from original artwork by Yves Cox

Issue 8, December 2007, Highlights:

Editorial

Christmas Message

Catholic Education News - A Farewell Tribute to a Community Leader

KCP wins more awards

A Walk in the Wilderness - Part 1

Balgo - Farewell to Father Matthew Digges

Kimberley Kitchen - Cartellate

KCP Magazine

Kimberley Kitchen


Angela Arace, along with husband Franco and two of their now four children, arrived in Broome from Cairano, Avellino Province in southern Italy just six years ago. Angela and her family were asked to come to Broome as a family on mission with the Neocatechumenal Way.
Angela enjoys cooking for her young family and offers this traditional Italian Christmas specialty for us all to enjoy.

Cartellate - Little Baskets

INGREDIENTS: (makes 24)

Pastry:
½ kg plain flour
2 eggs
pinch of salt
½ cup warm water
oil for frying

Filling for baskets:
100g walnut pieces
honey
icing sugar

WHAT YOU WILL NEED:
rolling pin
knurled pastry wheel
pan for deep frying

PREPARATION:
On a pastry board place flour, eggs and salt: mix and gradually add water. Work the dough for 20 minutes to form a smooth dough. Divide dough in half. Roll each half out to 2mm thickness to form a circle. Out of that cut six 3 cm strips with pastry wheel. Take 1 strip at a time and pinch edges together every 2 cm to make little baskets; then form strip into a round shape with edges joined together.
Fry 3 pastries at a time in hot oil for about 2 minutes each side until lightly golden. Drain on paper towel.
Fill with walnut pieces and drizzle with honey; sift icing sugar on top.

This recipe will keep for several weeks. Store in an airtight container.

Buon Natale! Divertitevi!

Photo: J Grimson