Teman Magazine - life+style - Autumn 2022
The new Autumn issue of the Teman Magazine life+style has just arrived. As usual it is loaded with stories, tips, recipes, and this issue is full of photos from the festive season, Australia Day, and life around our Teman Communities. On the front cover we have the wonderful couple Barry and Jocelyn Gorton, who are our first inter-village-move. Barry and Jocelyn lived at Beacham by Teman in Gladstone QLD for a number of years and have recently moved down to The Vines by Teman in Cessnock NSW to be closer to their daughter who lives in the area. They are already making The Vines by Teman the new home. Volunteers are what make each village unique, and they help build a sense of community. We say thank you to each and all of our volunteers throughout all our Teman Communities. We learn how a group of friends from Fitzroy by Teman in Rockhampton have been social and active, turning their health around, encouraging each other as they train, with a determination to run the Rocky River Run later in May. We discover the importance of grooming your pets and some tips if you wanted to tackle it at home. Fiona Watson from The Rise by Teman in Ridgewood WA shares her Dutch dessert Melktert (Milk Tart), whileVal Barnett from The Vines by Teman explains how to get the grandkids to eat zucchini with her Zucchini and Bacon Slice. We love all the maintained grounds and gardens in all out Teman Communities, so it’s not surprising that we attract people with green thumbs. Roly & Maureen Daily from Lakeside by Teman show us through their beautiful flowering garden, and Colin Rodgers from Rosedale by Teman in Cooranbong talks us through which veggies we should be planting in Autumn. Resident stories are always a much read part of the magazine, and in this issue we learn about James (Jody) Couttie from Fitzroy by Teman, his younger dreams of becoming a bikie, travels, and why he loves village life. We also wonder through the life of Gayle Whitelaw from Ridge Estate by Teman in Gillieston Heights NSW and how she is one fortunate and blessed Cootamundra girl. We meet our neighbours Michael O’Callaghan for Lakeside by Teman and Randall Ferrington from Rosedale by Teman, discover the best restaurants near each Teman Community, hear from our Village Managers in their wrap-ups, and have countless photos. We hope you enjoy
The new Autumn issue of the Teman Magazine life+style has just arrived. As usual it is loaded with stories, tips, recipes, and this issue is full of photos from the festive season, Australia Day, and life around our Teman Communities.
On the front cover we have the wonderful couple Barry and Jocelyn Gorton, who are our first inter-village-move. Barry and Jocelyn lived at Beacham by Teman in Gladstone QLD for a number of years and have recently moved down to The Vines by Teman in Cessnock NSW to be closer to their daughter who lives in the area. They are already making The Vines by Teman the new home.
Volunteers are what make each village unique, and they help build a sense of community. We say thank you to each and all of our volunteers throughout all our Teman Communities. We learn how a group of friends from Fitzroy by Teman in Rockhampton have been social and active, turning their health around, encouraging each other as they train, with a determination to run the Rocky River Run later in May. We discover the importance of grooming your pets and some tips if you wanted to tackle it at home. Fiona Watson from The Rise by Teman in Ridgewood WA shares her Dutch dessert Melktert (Milk Tart), whileVal Barnett from The Vines by Teman explains how to get the grandkids to eat zucchini with her Zucchini and Bacon Slice.
We love all the maintained grounds and gardens in all out Teman Communities, so it’s not surprising that we attract people with green thumbs. Roly & Maureen Daily from Lakeside by Teman show us through their beautiful flowering garden, and Colin Rodgers from Rosedale by Teman in Cooranbong talks us through which veggies we should be planting in Autumn.
Resident stories are always a much read part of the magazine, and in this issue we learn about James (Jody) Couttie from Fitzroy by Teman, his younger dreams of becoming a bikie, travels, and why he loves village life. We also wonder through the life of Gayle Whitelaw from Ridge Estate by Teman in Gillieston Heights NSW and how she is one fortunate and blessed Cootamundra girl. We meet our neighbours Michael O’Callaghan for Lakeside by Teman and Randall Ferrington from Rosedale by Teman, discover the best restaurants near each Teman Community, hear from our Village Managers in their wrap-ups, and have countless photos.
We hope you enjoy
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Cook’s corner<br />
Fiona Watson | The Rise by <strong>Teman</strong><br />
Melktert is a Dutch dessert or afternoon tea item originally created by Dutch settlers in the Cape<br />
Province of South Africa in the mid-17th century.<br />
The recipe would have travelled to Rhodesia (a British colony) where we lived, with South Africans<br />
who migrated north. This particular recipe was given to me in the early days of our marriage by a<br />
dear friend who is no longer with us. It became a family favourite, and still is.<br />
Val Barnett | The Vines by <strong>Teman</strong><br />
Getting kids to eat zucchini is always going to be a challenge. Unless you mix it with bacon<br />
(let’s be honest, what doesn’t taste better with bacon). Val found this recipe in a magazine<br />
and loves making it for her autistic grandson when he visits The Vines by <strong>Teman</strong>. She at<br />
least knows he’s had some vegetables.<br />
Melktert (Milk Tart)<br />
Zucchini & Bacon Slice<br />
Ingredients (makes 2)<br />
Crust<br />
125 grms margarine<br />
3 tablespoons sugar<br />
½ teaspoon salt<br />
2 level Teaspoons Baking Powder<br />
1 egg<br />
3 tablespoons veg. oil<br />
2 cups plain flour<br />
Filling<br />
4½ cups milk<br />
3½ level tablespoons cornflour<br />
¾ cup sugar<br />
3 eggs<br />
3 level tablespoons plain flour<br />
2 teaspoons butter<br />
Method (Crust)<br />
1. Cream the margarine and sugar – add the oil<br />
and blend together – add the egg & blend.<br />
2. Sift the flour, salt and B. Powder and add<br />
to the mixture – knead (should be a soft<br />
dough).<br />
3. Press into two 21cm pie dishes with your<br />
hands or the back of a spoon.<br />
4. Bake at 180º for 25 mins until light brown.<br />
5. Allow to cool before adding the filling.<br />
Method (Filling)<br />
1. Mix ½ cup of cold milk with the flours ---<br />
add 3 eggs and beat well.<br />
2. Bring 4 cups of milk to the boil. Pour in the<br />
egg mixture stirring continuously until thick<br />
and cooked.<br />
3. Remove from the heat and add the sugar<br />
and butter. Keep stirring.<br />
4. Pour into the pie shells while still hot.<br />
5. Sprinkle with cinnamon.<br />
Ingredients<br />
2 zucchinis coarsely grated<br />
1 carrot peeled coarsely grated<br />
1 small red capsicum, seeded,<br />
finely chopped<br />
2 spring onions, thinly sliced<br />
1 cup grated tasty cheese<br />
1 cup self-raising flour<br />
4 eggs lightly whisked<br />
¼ cup milk<br />
2 tbs olive oil<br />
Method<br />
1. Preheat oven to 180c, grease a 20cm x<br />
30cm lamington pan, line base and 2 long<br />
sides with baking paper.<br />
2. Please zucchini, carrot, capsicum, spring<br />
onion, bacon, cheese & flour in large bowl,<br />
stir to combine. Add egg, milk, and oil, stir<br />
to combine.<br />
3. Spoon mixture into prepared pan, smooth<br />
the surface.<br />
4. Bake for 40 mins or until firm to touch, set<br />
aside to cool. Cut into squares to serve.<br />
10 | <strong>Autumn</strong> <strong>2022</strong> <strong>Autumn</strong> <strong>2022</strong> | 11
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