Queen Elizabeth’s Australian tour in pictures

{“collection”:[{“code”:”1add5c93-65d0-4d15-ba87-a23b0172cd69″,”heading”:null,”sortOrder”:0,”text”:”Tie the bay leaves and thyme together with string.\u000d\u000aSaute onion and garlic until soft and translucent, then add the carrot, tomatoes and stock. “},{“code”:”3399a5dc-a977-47c6-ad7f-a23b0172cd69″,”heading”:null,”sortOrder”:0,”text”:”Add the herbs and lemon rind and simmer covered for ½ hour.”},{“code”:”1e701568-90c6-4f53-b8a0-a23b0172cd69″,”heading”:null,”sortOrder”:0,”text”:”Cube the fish, add to braising liquid with the mussels and continue to simmer for a further 1\/2 hour. “},{“code”:”7a1d98d7-3b2d-4cf3-8625-a23b0172cd69″,”heading”:null,”sortOrder”:0,”text”:”Once fish has cooked and mussels have opened, scatter with chopped parsley and serve with a bitter green salad and crusty fresh bread.”}]}

{“collection”:[{“code”:”a1bf6cc9-9239-47ee-b305-a23b0173d033″,”heading”:null,”sortOrder”:0,”text”:”Choux Pastry\u000d\u000aPlace water and butter in saucepan and bring to the boil. Add flour all at once; stir quickly until mixture forms a ball. Remove from heat and cool slightly.\u000d\u000aPlace mixture in a large mixing bowl. Add eggs gradually while mixing, incorporating each egg well before adding more. An electric mixer makes this job much easier.\u000d\u000aCheck the consistency of the batter after adding the fifth egg; a peak should just fall back on itself.\u000d\u000aPipe or spoon walnut-size balls of the mixture onto baking trays, allowing room for spreading. Sprinkle with a little water to aid rising.\u000d\u000aBake the choux pastries in a preheated 220°C oven for about 15 minutes or until they are well puffed and set. \u000d\u000aReduce the temperature to 160°C and cook a further 15 – 20 minutes until they are completely dry.\u000d\u000aMake a hole in each profiterole with the point of a knife and return to the oven until very dry. \u000d\u000aCustard: Place the milk and sugar in a heavy based saucepan and bring to the boil. \u000d\u000aWhisk together the egg yolks, eggs and flour and pour over the hot milk in regular intervals, stirring constantly. \u000d\u000aReturn to the saucepan and cook over medium heat until custard boils and thickens. \u000d\u000aRemove from the heat and scrape down the sides of the saucepan. Cool at room temperature. Beat before using and pipe into cooked choux pastries.\u000d\u000a**Caramel: Combine the sugar, water and glucose in a heavy-based saucepan. Stir constantly over high heat until the sugar has dissolved. \u000d\u000aSimmer for 2 to 3 minutes, covered with a lid: this will help steam of any grains of sugar from the sides of the saucepan. \u000d\u000aBrush down the sides of the saucepan with a moistened pastry brush; it is vital that not even one grain of sugar remains.\u000d\u000aSimmer over medium heat until the mixture begins to turn to straw colour. Remove from the heat and stand the pot in cold water to stop the cooking process.”}]}**

http://cdn.assets.cougar.bauer-media.net.au/s3/digital-cougar-assets/AWW/2013/09/16/30921/132196032.jpg

The queen’s visit made the cover of the Australian Women’s Weekly in 1963.