The QCWA Country Kitchens team is excited to be coming to this weekend’s Stanthorpe Show.
QCWA Country Kitchens aims to support people living in regional, rural and remote Queensland to improve their health by adopting healthier eating practices.
The QCWA Country Kitchens program will engage and up-skill QCWA members with the aim of building capacity to support the community towards increased fruit and vegetable consumption.
The five key messages are:
* Get more fruit and veg into your meals;
* Cook at home;
* Check your portion size;
* Be aware of sugar in your drinks;
* Sit less, move more.
A successful component of the QCWA Country Kitchens program is the Hands on Nutrition Workshops. These workshops are designed to provide useful nutrition information and basic cooking skills in an environment of fun and friendship.
Come and visit Connie and Chloe – dietitian and nutritionist – at the Stanthorpe Show to find out more information about the program.
The QCWA Country Kitchens team will be at the Stanthorpe Show on Friday 3 February and Saturday 4 February.
The stall will be filled with information on the QCWA Country Kitchens program including how people can be involved.
To see the QCWA Country Kitchens team in action, catch them on stage cooking some delicious recipes packed with fruit and veg.
See Connie and Chloe on stage at the following times:
Friday
11am – Chocolate Bean Brownie
1pm – Rice Paper Rolls
3pm – Curry Chickpea Salad
Saturday
11am – Chocolate Bean Brownie
Those who can’t make the show or who would like more information on the program should email qcwaborderdivision@mgmail.com or call QCWA Border Division President Margaret Grayson on (07) 466 4165.
The wider community is invited to register for the upcoming workshops in the Border Region in May 2017.
Register interest at countrykitchens@qcwa.org.au / www.qcwa.org.au/countrykitchens
Carrot and Apricot Slice
Serves 12
Preparation time 20 minutes
Cooking time 20 minutes plus cooling time
INGREDIENTS
1/4 cup butter
1/4 cup brown sugar
1 tablespoon maple syrup
300g diced dried apricots
1 cup orange juice or half and half with water
2 large eggs
1 1/2 cups grated carrot
1 teaspoon vanilla
1 cup wholemeal self-raising flour
1 cup self-raising flour
100g chopped walnuts
METHOD
Preheat oven to 180C
Place butter, sugar, syrup, apricots and 1/2 cup orange juice in saucepan. Bring to the boil and simmer until apricots are soft, then cool.
Add beaten eggs, carrots, vanilla and sifted flour, stir in remaining 1/2 cup of liquid.
Spread in a greased and lined slice tray and sprinkle with the walnuts.
Bake for 20 minutes and cut into squares when cold.
Courtesy of Judy Spencer, QCWA Gladstone Branch
