Nor'West News: June 01, 2023

8
Close family and
work connection
• From page 7
“A notice of her passing
in The White Ribbon – the
first New Zealand newspaper
written by women for women –
acknowledged that ‘the Feilding
branch could ill spare such a
spirit’.”
Leading suffragist Kate
Sheppard, who was instrumental
in ensuring the legislation that
granted New Zealand women
the vote was passed in September
1893, was a founding member
of the Women’s Christian
Temperance Union, becoming its
national superintendant
of franchise and legislation
in 1887.
It was in this role that Kate
Sheppard organised the petitions
and the campaign to secure the
vote for women in New Zealand.
Her house – now cared for by
Heritage New Zealand Pouhere
Taonga – was the nerve centre of
the campaign.
“The connection raises the
question in my mind whether
Emily and Kate Sheppard
ever corresponded. It seems
like it could be a possibility,”
Goodbehere said.
Already, one of the mysteries
around Emily appears to have
been solved.
“I always suspected my
ancestors had signed the 1893
Kate Sheppard
women’s suffrage petition,
however I wasn’t able to find any
of their names on the digitised
version,” said Goodbehere.
“I did eventually come across
the transcript of the 1892 petition
on the NZ History website and
found Emily Mary Goodbehere’s
name there, signed in Feilding.
I suspect that the Feilding area
petition sheets of the 1893 edition
were on a roll that went directly
to Parliament and have sadly
since been lost.”
Goodbehere is relishing
what she sees as a close family
connection to her current place
of work at Te Whare Waiutuutu
Kate Sheppard House.
“I couldn’t be prouder and look
forward to more suprises as I dive
deeper into my family history,”
she said.
In aid of the flavours
Food is about flavour
and there are myriad
ways to bring it out,
as Angela Casley
demonstrates
Allspice and courgette
fritters
These fritters are a winner for
lunch or dinner. Courgettes,
carrots or grated pumpkin
work well in them. If you like a
little hit of chilli, sprinkle some
flakes.
Makes 12
Ingredients
3 courgettes, grated
½ tsp salt
2 cloves garlic
2 Tbsp grated onion
3 eggs
¾ cup self-rising flour
1 tsp ground allspice
½ tsp ground cumin
¼ cup chopped dill
Pepper, to taste
Oil, to fry
½ cup Greek yoghurt
1 clove garlic, crushed
1 Tbsp chopped dill
1 Tbsp lemon juice
Directions
Place the grated courgettes
into a clean tea towel. Massage
through the salt and let them sit
PHOTO: BABICHE MARTENS
for 10 minutes. Squeeze out any
excess water.
Place the garlic, onion, eggs,
flour, allspice, cumin, dill and
courgettes in a large bowl,
stirring well to combine. Add a
little ground pepper.
Heat a little oil in a frying pan.
Add large tablespoons of the
mixture to the pan, cooking 2 or
3 at a time for 4-5 minutes.
Turn for a further 4-5 minutes
until light and bouncy to the
touch.
Continue with the remaining
mixture.
For the dip, combine the
yoghurt, garlic, dill and lemon
juice in a bowl.
Serve the fritters warm with a
dollop of dip and garnish with a
sprig of dill.
Thursday June 1 2023
Spiced peach and
chocolate cake
Serves 8
Ingredients
120g butter
1 cup brown sugar
3 eggs
1 tsp vanilla essence
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves
1½ cups flour
1 tsp baking powder
100g grated chocolate
420g tin peaches, drained
Lightly whipped cream to serve
Directions
Preheat the oven to 170degC.
Line a 20×20cm tin with baking
paper.
Cream the butter and sugar
until light and fluffy. Add the
eggs one at a time, beating
through, along with the vanilla.
Fold in the cinnamon,
nutmeg, cloves, flour and
baking powder, then the grated
chocolate. Spread the batter
into the cake tin. Arrange the
drained peaches on top. Place
into the centre of the oven for
45-50 minutes until light and
spongy to touch.
Cool in the tin, then serve
with whipped cream.
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