After the Wet Season, Mitchell Falls in northern Kimberley, one of the great wonders of the region.
Photo: A Mitchell

The Lord says,
“I will bring you lasting prosperity; the wealth of the nation will flow to you like a river that never goes dry.”
Isaiah 66:12

Issue 2, May 2009,
Online Highlights:

Viewpoint

Monsignor Celebrates 30th Anniversary

Bishop Jobst, Golden Anniversary

Priests and Principals

Kimberley Kitchen

Notre Dame, Kimberley - Nursing

KCP Magazine

Kimberley Kitchen

Polish Potato Pancakes (In Polish: Placki Ziemniaczane)

Tomasz Stephan and his wife Anna are from Poland. Presently they are ministering at Mirrilingki Spirituality Centre in Warmun, East Kimberley.
“This was one of my favorite dishes when I was a child, and some Aboriginal people who tasted it during a recent Drug and Alcohol Intervention Program at Mirrilingki liked it very much. So we decided to spread the recipe throughout the Diocese.”

Ingredients:
1 kg potatoes
1 big brown onion
2 tbsp plain flour
2 eggs
Oil (olive or other cholesterol free)
Salt and pepper (for seasoning)

Method:
Finely grate potatoes and onion, mix with flour and eggs, add salt and pepper. The dough should have the consistency of sour cream or traditional pancake dough – if too loose, add more flour. Fry in a pan of very hot oil until golden brown and crispy – one tablespoon of dough per pancake.

These pancakes can be served as a side dish to any meat, stew etc. It can also be the main dish with sour cream or sour cream with sugar (in Poland there is no sweet cream). For sour cream with sugar option, make sure you add less salt and pepper.

Photo: A Stephan