The confused swordfish
Lindsey Paulsen
Introduction
Imagine you are one of the fastest animals in the ocean. You weigh thousands of pounds and every small fish that sees you swims away. You are too fast; your long sharp snout slices your prey in half. Being the mighty sword fish means you have to be large and fast. Your diet must be balanced, eating a variety of foods. Your bright big eyes must be warm and colorful, and your appearance must be spot on.
Swimming like you've never swam before
Swish! Swash! If there is any chance of you seeing the speedy swordfish; you will notice they go very fast. Their main dorsal fin and crescent-shaped tail allow them to swim one hundred and fifty miles per hour with a lot of force. Fisherman have said their boats have been damaged by a swordfish ramming into it. This forceful creature may be called the janitor of the ocean because it can sweep up many schools of fish in less than a minute. Picture this, a group of colorful saltwater fish is minding its own business, probably feasting on algae. The mighty swordfish is getting ready to attack. In less than 3 seconds every fish in the area is lost in a large dark mouth and then gulped down in one big swallow. Wouldn’t you want to be this marvelous long-snouted fish?
Delicious Dinner
Lovely Looks
Have you ever played softball? Well, then you know how big a softball is; about the size of a melon. Imagine two big eyes, both the size of a softball. These eyes belong to the mighty swordfish. Swordfish look very much like marlin or sailfish but they have a few differences in their appearance. Their sharp long snout replaces teeth from when they were young. This sword makes up ⅓ of their body . A grey-blue to brown color covers its back and their belly is cream like vanilla sorbet. A baby swordfish has translucent blue scales and large teeth. They have a main dorsal fin which is usually mistaken for that of a sharks. Also, a crescent-shaped tail ends their slim body. A swordfish’s appearance must be spot on and not look like any other fish.
Closing
These creatures are fascinating to learn about. They have to maintain a healthy diet, have a spot on appearance, and stay quick and sharp. From the most boring sponge to the biggest whale I think swordfish are the most interesting to learn about.
Dinner
he snaps his jaws without a care.
It can go 150 miles per hour,
you can imagine all the food it gets to devour.
He likes to eat mackerel, herring, and squid,
when he ate the squid all the other fish hid.
Its back is grey to blue,
but its belly is a white hue.
I would love to be this lovely fish,
but I don't want to end up on someone's dish!
Dinner Explanation
The Hungry Swordfish
Chef's Corner
Lindsey Paulsen 12/17/14
Family Life 6 Australia foods
Tim Tam
Ingredients
185g butter, at room temperature, chopped
370g (1 3/4 cups) caster sugar
3 eggs
225g (1 1/2 cups) self-raising flour
75g (1/2 cup) plain flour
80g (3/4 cup) cocoa powder
1/2 teaspoon bicarbonate of soda
125ml (1/2 cup) milk
125ml (1/2 cup) water
100g Arnott’s Tim Tam Original, finely chopped
Chocolate ganache
400g milk chocolate, chopped
300ml ctn pouring cream
Chocolate filling
125g butter, at room temperature, chopped
450g (3 cups) pure icing sugar, sifted
2 tablespoons malted milk powder
2 tablespoons milk
200g milk chocolate, melted, cooled
Step 1
Preheat oven to 180°C. Grease and line base and sides of two 18 x 27cm (base measurement) slice pans.
Step 2
Use an electric beater to beat butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition, until just combined. Sift over half the combined flour, cocoa powder and bicarbonate of soda. Add milk. Use a metal spoon to fold until just combined. Sift over remaining combined flour, cocoa powder and bicarbonate of soda. Add water and fold until just combined.
Step 3
Divide mixture among pans. Smooth surface. Bake for 25-30 minutes or until a skewer inserted into centres comes out clean. Cool in pan for 5 minutes. Transfer to wire rack to cool completely.
Step 4
Meanwhile, to make chocolate ganache, place chocolate in a heatproof bowl. Bring cream just to the boil in a saucepan over medium heat. Pour cream over chocolate. Stir with a metal spoon until melted and smooth. Place in fridge, stirring often, for 40 minutes until thickened slightly.
Step 5
To make chocolate filling, use electric beaters to beat butter in a bowl until pale and creamy. Gradually add icing sugar, malted milk powder and milk, in alternating batches, until smooth and combined. With the beater on low, gradually beat in the chocolate until just combined.
Step 6
Place one cake on a wire rack set over a baking tray. Use a palette knife to spread filling over cake. Sprinkle with Tim Tams. Top with remaining cake. Place in fridge for 30 minutes to set.
Step 7
Pour ganache over the top of the cake. Use a palette knife to spread ganache over top and sides to cover. Set aside for 10 minutes to set.