Fortnightly Favourites Newsletter

Hi & Welcome back to the last edition of the Fortnightly Favourites Newsletter for 2009.
This fortnight we are bringing you recipes using the zucchini which can be had for just $1.99 per kilo down at Saratoga Fresh Fruit.

I wish to say thank you to all the businesses that showed interest in becoming a part of my Local Card after we told you about it and gave you the link to look at, last fortnight.

With the benefits far outweighing the discount that they offer, it is certainly a winner for both the businesses and the local communities.

If you missed our newsletter last fortnight, or any of the previous newsletters and would like to see them just click here and choose which one/s you want.

A great gift for christmas or birthdays has come to my notice and I would like to share it with you all. This is definately the gift that keeps on giving!

What could be better than actually listening to your Mum or Grandma telling
her story in her own words in 10, 20, 50 or even 100 years time?

Lifetime Memories and Stories preserve family stories so that you can pass
them on to your future generations. Stories preserved on audio CD and in a
full colour picture life story book.
This is a great gift for your family. For more information visit the website for more details.


We would also like to thank Mel for her imput over the last few fortnight's and we look forward to bringing you more of her offerings in the new year. And don't forget, if you are looking for a really great christmas present, why not go to Mel's site and grab a gift voucher to the monthly recipe club.

To finish off the year in style, as promised, I have put together the Fortnightly Favourites Christmas Collection for you to sink your teeth into. It is jam packed with delicious recipes ranging from Christmas breakfast through to main meals and side dishes and a delectable array of Chrissie sweets (forget the diet for the day - it's Christmas)! It has ended up being a work in progress and the 10 or so pages you were originally going to get has turned into 106. It may take a little while to download but I promise you it's worth the wait.
It's in a PDF form so if you do not have a PDF programme running already, you can download one here.

Thank for receiving our newsletters over 2009.
We look forward to being able to bring you lots of great info in 2010 as well as keeping you up to date on which businesses are discounting what, for our my Local Card holders.

Cheers

Gay & the team at
Time 4 YOU Lifestyle Management

All recipes except Mel's are from www.taste.com

Click on the read button for the Fortnightly Favourites Christmas Collection with compliments!

&

Enjoy!







Mel's Offering
www.mealsbymel.com.au


TUNA AND POTATO RISSOLES

Preparation time: 10 minutes

Cooking time: 25 minutes

500g desiree potatoes, peeled and cut into chunks

1 zucchini, grated

1 carrot, grated

425g can tuna in springwater, drained

olive oil spray

salt and pepper, to taste

lemon wedges, to serve

1. Pre-heat oven to 220ºC. Place potatoes in a saucepan of cold water and bring to the boil. Cook for 10 minutes or until soft then drain and mash.

2. Add zucchini, carrot, tuna and salt and pepper to potato and mix well.

3. Form into small patties, spray with oil and bake for 15 minutes or until golden.

4. Serve with lemon wedges and salad.

Serves 4

Note: Any left over patties can be wrap in plastic wrap and frozen for later use. They taste great on sandwiches with tomato sauce!

Creamy zucchini soup

Ingredients (serves 4)

• 1 tablespoon oil
• 1 onion, coarsely chopped
• 1 garlic clove, crushed
• 4 large zucchini, chopped
• 2 large potatoes, peeled, chopped
• 1L chicken stock
• 3/4 cup cream
• salt and cracked black pepper

Method

1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add 1 coarsely chopped onion, 1 crushed garlic clove, 4 large chopped zucchini and 2 large peeled, chopped potatoes. Cook for 5 minutes, making sure vegetables don't brown.
2. Add 1L chicken stock and 1 cup water. Bring soup to the boil, reduce heat and simmer for 20 minutes or until potatoes are soft. Remove from heat and cool for 5 minutes.
3. Blend with a hand-held blender until smooth. Return soup to the heat and add 3/4 cup cream, salt and cracked black pepper. Warm through and serve with crusty bread.
   

Sweetcorn and zucchini fritters

Ingredients (serves 5)

• 1 1/2 cups self-raising flour
• 1 cup milk
• 2 eggs
• 2 large corn cobs, kernels removed
• 1 zucchini, trimmed, grated
• olive oil, for shallow-frying
• 1 cup tzatziki dip, to serve

Method

1. Sift flour into a bowl. Season with salt and pepper. Using a fork, whisk milk and eggs together in a jug until combined. Pour over flour. Stir until smooth. Add corn and zucchini. Stir until well combined.
2. Add enough oil to a large, non-stick frying pan to cover base. Heat over medium heat until hot. Using 1/4 cup of mixture per fritter, spoon mixture, 3 fritters at a time, into pan. Cook for 3 to 4 minutes each side or until golden and firm to touch in the centre. Transfer to a wire rack to cool.

Notes & tips

• To freeze: Wrap each fritter in plastic wrap, then foil. Freeze for up to 2 months. Remove from freezer in the morning. Place frozen fritters in lunch box with a small container of tzatziki. Fritters will thaw by lunchtime.

Zucchini salad with mint and ricotta

Ingredients (serves 6)

• 4 large green zucchini, trimmed
• 4 large yellow zucchini, trimmed
• 1 tbs extra virgin olive oil
• 1 tbs chopped thyme
• 125g fresh ricotta, crumbled
• 1/4 cup small mint leaves

• Lemon and cumin dressing:

• 1 tsp cumin seeds
• 1/3 cup (80ml) extra virgin olive oil
• 1 small clove garlic, finely chopped
• Juice of 1/2 lemon

Method

1. Cut zucchini diagonally into 1cm-thick slices. Place in a large bowl. Add oil and thyme, and season to taste with salt and pepper. Toss well to coat.
2. Preheat a barbecue or char-grill pan over medium heat until hot then cook zucchini, in batches, for 3-4 minutes each side or until lightly charred and just tender. Transfer to a large platter.
3. Meanwhile, for dressing, place cumin seeds in a small frying pan and cook over low-medium heat for 1-2 minutes or until darkened and fragrant. Transfer to a pestle and mortar. Allow to cool slightly then grind to a coarse powder. Stir in oil, garlic and lemon juice. Season to taste.
4. Pour dressing over warm zucchini and set aside to cool. Just before serving, scatter over ricotta and mint.

Notes & tips

• Hint: The lemon and cumin dressing would also be delicious drizzled over roast potatoes and served with white-fleshed fish.

Lemon, zucchini and chicken pasta

Ingredients (serves 4)

• 375g bowtie (farfalle) pasta
• 100g butter, chopped
• 2 zucchini, coarsely grated
• 2 yellow zucchini, coarsely grated
• 1 garlic clove, crushed
• 2 cups shredded cooked chicken
• 2 green onions, thinly sliced
• 1 large lemon, rind finely grated, juiced
• 1/4 cup chopped flat-leaf parsley leaves
• grated parmesan cheese, optional, to serve

Method

1. Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain and set aside.
2. Meanwhile, heat 30g butter in a large, deep-sided frying pan over medium heat. Add zucchini and garlic and cook, stirring, for 5 minutes or until zucchini is soft. Add chicken and cook, stirring, for 4 minutes or until heated through.
3. Add pasta, remaining 70g butter, green onions, lemon rind, 1/4 cup lemon juice and parsley to chicken mixture. Cook, stirring, over low heat until heated through. Sprinkle with parmesan, if using. Season with salt and pepper. Serve.

That's it from us for the fortnight, so stay safe and happy, have a fabulous Christmas with loved ones and friends and we look forward to bringing you another year of Favourite recipes and lots of other community info in 2010.

Bon Appetit!

Fortnightly Favourites Newsletter!

Hi and welcome back to the Fortnightly Newsletter. This fortnight the emphasis is on the nectarine with Saratoga Fresh Fruit offering them at just $2.00 for 8. What a great buy! Although not the easiest fruit to find recipes on, we have succeeded and hope that you like them.

Mel will be putting forward her fortnightly offering too, so please enjoy!

Well, we are finally at the point where we can introduce you to the my Local Card.
We have just launched my Local Card in Newcastle and the response has been marvellous.
click here to take a look at the website.
If you are interested in offering your business (once you have taken a look at the website) as one of our valued discounters when we launch on the Central Coast early 2010, please send an email to time4youlifestyle@gmail.com and we will provide you with all the information required.
We will keep you informed via the newsletter as to when my Local Card is being launched on the Coast so that you can be one of the first to purchase a card and take advantage of the discounts.

With the focus so strongly on caring for yourself and the planet these days, I would like to take this opportunity to invite you along to a new and very lovely experience. Click here to view the flyer for all details.
Young Living Essential Oils is a welcome retreat for the mind, body and spirit. There will be free Valor balances being offered during the afternoon and for one lucky person - a Raindrop Treatment. (want to know more - contact Sarah for information).

Life as usual for me is very busy, getting formals and parties organised (and somewhere in between it all, running a business) as well as being in the process of compiling the list of Christmas recipes that we will be sending out shortly.
(keep your eye out for the link)

Well that's it from me this fortnight so happy cooking and enjoy the rewards!

Gay and the Team at
Time 4 YOU Lifestyle Management

Mels Fortnightly Offering.

Baked nectarines with crumble topping

Preparation time: 5 minutes

Cooking time: 15 minutes

4 nectarines, cut in half

¼ cup brown sugar

½ cup toasted muesli or favourite cereal

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

1. Pre-heat oven to 180ºC.

2. Place nectarine halves in an oven proof dish.

3. Mix together sugar, muesli and spices. Place equal amounts on top of each nectarine half and bake for 15 minutes. Serve with low fat vanilla yoghurt.

Serves 4

Nectarine, cucumber and almond salad

They're great in sweet dishes, but nectarines can star in savoury sides as well.

Preparation Time

20 - 35 minutes

Cooking Time

5 minutes

Ingredients (serves 6)

• 60ml (1/4 cup) rice wine vinegar
• 55g (1/4 cup) caster sugar
• 1 small fresh red chilli, deseeded, thinly sliced
• 8 (about 800g) nectarines, halved, stone removed, cut into thin wedges
• 2 Lebanese cucumbers, halved lengthways, thinly sliced
• 85g (1/2 cup) almond kernels, coarsely chopped
• 1/3 cup shredded fresh mint
• 2 tbs olive oil
• Fresh mint leaves, to serve

Method

1. Place the vinegar and sugar in a small saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Add the chilli and stir to combine. Set aside for 15 minutes to cool completely.
2. Combine the nectarine, cucumber, almond and shredded mint in a bowl.
3. Gradually add the oil to the vinegar mixture and whisk until combined. Pour the dressing over the nectarine mixture and gently toss until just combined. Divide among serving plates. Top with mint leaves and season with pepper. Serve immediately.

Notes & tips

• Variation: Peach & macadamia salad - Add 4 shallots, thinly sliced, in step 2. Replace the nectarines with peaches and almonds with macadamia nuts, coarsely chopped, in step 2. Replace the mint with fresh Thai basil leaves, shredded.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

Thai chicken & nectarine salad with lemon grass dressing

Preparation Time

15 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 3 (about 200g each) single chicken breast fillets
• 80g (1/2 cup) whole raw unsalted cashew nuts
• 3 ripe white slipstone nectarines, halved, stones removed, thinly sliced
• 60g snow pea sprouts
• 60g bean sprouts, ends trimmed
• 60g baby Asian greens
• 12 fresh coriander sprigs
• 6 fresh basil leaves, shredded
• Pinch of salt

• lemon-grass dressing

• 80ml (1/3 cup) white vinegar
• 80ml (1/3 cup) cold water
• 40g (1/4 cup) finely chopped palm sugar
• 2 lemon-grass stems, pale section only, finely chopped
• 1 1/2 tsp fish sauce

Method

1. Half-fill a large saucepan with cold water. Cover and bring to the boil over high heat. Reduce heat to medium-low. Add the chicken and simmer, covered, for 15 minutes or until tender. Transfer chicken to a plate and set aside for 10 minutes to cool. Shred.
2. Meanwhile, to make the lemon-grass dressing, combine the vinegar, water, sugar, lemon grass and fish sauce in a small saucepan and stir over low heat until the sugar dissolves. Increase heat to medium and simmer for 5 minutes or until reduced by half. Remove from heat and set aside for 10 minutes to cool. Strain through a fine sieve into a jug. Discard the lemon grass.
3. Place cashews in a medium non-stick frying pan over medium heat and cook, stirring, for 3 minutes or until toasted. Remove from heat and set aside for 5 minutes to cool. Coarsely chop.
4. Combine chicken, nectarine, snow pea sprouts, bean sprouts, Asian greens, coriander and basil in a large bowl. Add the lemon-grass dressing and gently toss to combine. Taste and season with salt. Spoon among serving bowls and sprinkle with toasted cashews.

Little Nectarine Puddings

Ingredients (serves 4)

• 1kg nectarines
• 60ml (1/4 cup) amaretto liqueur
• 175g caster sugar
• 115g unsalted butter, softened
• 2 eggs
• 40ml (2 tbs) milk
• 225g self-raising flour, sifted

Method

1. Preheat the oven to 180°C.
2. Cut the nectarines into thin slices, discard the stones and place in a bowl with the amaretto and 60g of sugar. Toss to combine. Divide the nectarines between six 300ml ovenproof dishes, packing in well. (You need to leave a generous space between the fruit and the top of the dish to allow the pudding to rise.)
3. Place the butter and remaining sugar in an electric mixer and beat until pale and fluffy. Quickly beat in the eggs one at a time followed by the milk, then fold in the flour.
4. Divide the mixture between the dishes, place them on a baking tray and bake for 30 minutes or until the tops have risen and are golden.
5. Serve warm with ice-cream.

Nectarine, mango & raspberry crumble

Ingredients (serves 6)

• 4 nectarines, flesh sliced
• 2 mangoes, flesh sliced
• 400g raspberries
• 1 1/2 tbs plain flour
• 1 1/2 cup (110g) caster sugar
• 2 tbs lime juice
• Thick cream, to serve

• Topping

• 1 cup (150g) plain flour
• 1 tsp baking powder
• 75g demerara sugar
• 100g macadamia nuts
• 75g chilled butter, diced

Method

1. Preheat the oven to 170°C.
2. Toss nectarine and mango slices with raspberries, flour, sugar and lime juice.
3. For the topping, place all ingredients in a food processor. Pulse until just combined.
4. Place the nectarine and mango mixture in a 2-litre baking dish. Cover the fruit with the topping and bake for 45 minutes or until golden. Serve with cream.

If you no longer wish to receive this email please mail to time4youlifestyle@gmail.com and type unsubscribe in the subject bar.

If you have anything of interest that you would like to advertise within our newsletter, please send details to time4youlifestyle@gmail.com and make sure you include your contact number and email address if different to sent.

All recipes apart from Mel's offering are from taste.com.au.

We hope that you have enjoyed this newsletter, so until next fortnight, stay safe and happy and

Bon Appetit!

Fortnightly Favourites Newsletter

Hi and welcome back to the next edition of the Fortnightly Favourites Newsletter.
With all our thoughts turning to the beautiful summer salads and easy to make meals, Saratoga Fresh Fruit are making it very convenient for you to purchase a one kilo bag of tomatoes this fortnight for a tiny $2.50.

We have also come across a lady this fortnight that we are really excited to be introducing to you.
Mel is a food stylist, home economist and food editor with over 10 years experience in the food industry.
Each fortnight we will be introducing one of Mel's recipes based on the fruit or vege of the fortnight.
With Mel's extensive knowledge of food, she has also started her own website www.mealsbymel.com.au and now offers, for a very minimal monthly fee, a four weekly list of great recipes to make every night of the week along with a shopping list that you simply print out and take with you.
No more wondering what to do for dinner tonight and as soon as I saw it I just had to join up and after taking a look at the recipes, I'm really pleased that I did.
As I write this I have the printed list sitting here, waiting for a trip to the shops with my son (too easy).
She will also, on request, design custom plans for the person or family with special food needs (just go to her contact page here).

I was also fortunate enough to experience the workshop that was being run by Claudia last week, on staying protected as you go about your daily life.
I now understand how important it is to stay protected and how easily other peoples moods affect your own.
Claudia provided me with some wonderful lessons and excellent literature to take home with me.
I would recommend Claudia's workshop to anyone who wishes to learn to protect themselves from the negative energies of others that we encounter every day.

The fundraising day at Brisbania Public School was a huge success last fortnight with a great day had by all.
Thankyou to all who attended through the newsletter.
Don't forget, with Christmas fast approaching, if your school or club is running anything of public interest, we are happy to give it a rap.
If you are organising a fundraising function, we are also happy to let others know.
If you no longer wish to receive this newsletter, or have something of interest to add, please send an email to time4youlifestyle@gmail.com

Thanks and have a great fortnight

Gay and the team.

Now onto the recipes - hope you enjoy.

Mel's Fortnightly offering
Melinda Henry www.mealsbymel.com.au

Nacho Quesadillas

Preparation time: 5 minutes

Cooking time: 10 minutes

500g beef mince

1 tablespoon ground cumin

1 teaspoon paprika

salt and pepper, to taste

420g can red kidney beans

4 tomatoes, chopped

1 tablespoon fresh coriander, chopped

8 tortillas

½ cup cheddar cheese

guacamole, to serve

sour cream or natural yoghurt, to serve

1. Pre-heat a non-stick frying pan. Add mince and sauté until brown. Add cumin, paprika, salt and pepper, red kidney beans and tomatoes and cook for 4-5 minutes or until tomato softens. Stir through chopped coriander..
2. Place four tortillas on a flat surface and divide mince mixture between them. Sprinkle with cheese and then top each with another tortilla.
3. Spray with oil and place into a smooth sandwich press or a non-stick frying pan and cook until golden on each side.
4. Remove and cut into wedges then serve with guacamole, sour cream or yoghurt and salad.

Serves 4

Note: A quick and easy guacamole can me made by mixing 1 avocado with the juice of 1 lemon.

Hint: To add more fibre to this recipe you can also grate a carrot and zucchini into the mince.

Can't wait to make this one, sounds great!

Scrambled egg croissant

Ingredients (serves 4)

• 4 tomatoes, cut in half crossways
• 8 slices prosciutto
• olive oil cooking spray
• 4 croissants
• 8 eggs
• 1/2 cup pouring cream
• 2 tablespoons finely chopped chives
• 1 tablespoon thyme leaves
• 1 tablespoon butter

Method

1. Preheat oven to 180°C. Heat a chargrill or non-stick frying pan over medium-high heat. Season tomatoes with salt and pepper. Lightly spray prosciutto and cut-side of tomatoes with oil. Cook for 2 to 3 minutes or until tomatoes are charred and prosciutto is crisp.
2. Meanwhile, place croissants on a baking tray. Heat in oven for 5 to 7 minutes or until crisp. Whisk eggs, cream, chives and thyme in a large bowl. Season with pepper.
3. Melt butter in a large, non-stick frying pan over medium heat until it starts to sizzle. Pour well-beaten eggs into pan. Stir gently with a wooden spoon (see tip) until eggs form creamy curds. Remove pan from heat immediately.
4. Split croissants in half lengthways. Fill with scrambled egg. Serve with tomatoes and prosciutto.

Notes & tips

• Tip: Don't start stirring the eggs until the first signs of setting. Use a wooden spoon or spatula to push cooked egg to the centre, tilting the pan to allow uncooked egg to come in contact with the base.

Tomato, lime and beef salad with cellophane noodles

Preparation Time

20 - 25 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 3 (about 450g) beef scotch fillet steaks
• Olive oil spray
• 1 x 250g pkt cellophane (mung bean) noodles
• 1 long fresh red chilli, deseeded, finely chopped
• 55g (1/4 cup, firmly packed) brown sugar
• 2 tbs fresh lime juice
• 2 tbs fish sauce
• 3 ripe vine-ripened tomatoes, cut into thin wedges
• 1 bunch fresh Thai basil, leaves picked
• 1 bunch fresh coriander, leaves picked
• Lime wedges, to serve

Method

1. Preheat a barbecue grill or chargrill on medium-high. Spray the beef with olive oil spray. Cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Thinly slice across the grain.
2. Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain. Whisk together the chilli, brown sugar, lime juice and fish sauce in a jug.
3. Combine the beef, tomato, basil and coriander in a bowl and toss to combine.
4. Pour over the dressing and toss to combine. Divide the noodles among serving plates and top with the beef mixture. Serve with lime wedges.

Notes & tips

• Tip: It's usually easier to slice your tomatoes with a small serrated knife instead of a flat-edged knife. If you are using a flat-edged knife, make sure it's very sharp otherwise it will squash the tomato.

Pan fried perch with tomato, olive & caper salsa

Blanch, peel and finely chop tomatoes to make the perfect salsa for pan-fried fish.

Preparation Time

30 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 3 (about 500g) firm ripe tomatoes
• 1 x 100g btl Delicias small capers, drained
• 50g (1/4 cup) pitted kalamata olives, finely chopped
• 2 tbs chopped fresh continental parsley
• 1 tbs red wine vinegar
• Olive oil spray
• 4 (about 200g each) firm white fish fillets (such as perch)
• 400g green beans, topped
• Lemon wedges, to serve

Method

1. Use a small knife to cut a shallow cross in the base of each tomato. Place the tomatoes in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes. Set aside to cool slightly. Use a slotted spoon to carefully remove from the water. Use your fingers to carefully remove the skin and discard.
2. Halve the tomatoes and use a teaspoon to remove the seeds and discard. Finely chop the flesh and transfer to a medium bowl. Add capers, olive, parsley and vinegar and stir to combine. Season well with pepper.
3. Spray a non-stick frying pan with oil spray and place over medium-high heat. Add the fish and cook for 2-3 minutes each side or until the fish flakes when tested with a fork.
4. Meanwhile, cook the beans in a medium saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Drain.
5. Divide fish and beans among serving plates. Top with tomato salsa. Serve with lemon wedges.

Notes & tips

• Prep: 30 mins (+ 5 mins standing & 5 mins cooling time)

All other recipes above provided from taste.com.au


We hope that you have all enjoyed this newsletter and we look forward to bringing you another next fortnight.

Until then stay safe and happy and

Bon Appetit!

Fotnightly Favourites Newsletter

Hi and welcome back to the Fortnightly Favourites Newsletter.
This fortnight we are bringing you recipes on the perfect peach.
And Saratoga Fresh Fruit has them this fortnight at the tiny price of $2.00 for 6.
A great buy!
The recipes that we have included for you will hopefully put you in the mood for cooking, with the emphasis being on light and easy.

Hard to believe that the kids are back at school and we are heading into the last stretch before Christmas.
We are planning to send you a collection of christmas recipes in an upcoming newsletter so keep your eye out for the link.

Don't forget that if you have anything you would like to share with the community, please let me know and we will be happy to mention it in our newsletter.
(as long as it sits within our guidelines)

This weekend there is a fund raiser happening at Brisbania Public School, High Street, Saratoga. Should be a great day with all sorts of fun things happening including jumping castles for the kids, over 25 market stalls selling everything from cakes to show bags and even a tarot reader on hand for those that wish to have a little more guidence in their lives! So if you are available on Saturday and are looking for a fun day out, put this one on your to-do list.

Do you ever feel in your day to day dealings with people that some meetings leave you drained and lethargic while other meetings leave you uplifted and feeling great?
The reason for this is the negative and positive energies that everyone carries.
To show you how to protect yourself from the draining energies and stay protected on a daily basis, Claudia our local healer, is running a 1 day workshop.
If you are interested in contacting Claudia for this workshop please click on the link.

If you no longer wish to receive this newsletter, please type unsubscribe in the subject bar and email to time4youlifestyle@gmail.com


That's about it from us this fortnight, so we hope that you enjoy the recipes and have a great fortnight.

Gay and the team

Peach Muffins

Ingredients (makes 12)

• 4 peaches
• 2 1/2 cups (375g) self-raising flour
• 1/2 cup (80g) brown sugar
• 1 cup (250ml) skim milk
• 1 egg
• 20g unsaturated margarine, melted
• 2 tbs rolled oats

Method

1. Preheat oven to 180°C. Line 12 x 1/2 cup muffin pans with paper cases. Place the peaches in a heatproof bowl. Pour over boiling water and set aside for 2-3 minutes. Drain and peel off the skin and discard. Chop the flesh away from the stone.
2. Combine the flour, sugar and peaches. Stir in the milk, egg and margarine.
3. Spoon into cases and sprinkle with the oats. Bake for 20 minutes. Serve warm.

Peach, proscuitto and feta salad

Ingredients (serves 4)

• 150g marinated feta in oil (oil reserved)
• 2 tbs balsamic vinegar
• 4 thin slices prosciutto
• 100g wild rocket leaves
• 4 small peaches, halved, stones removed, cut into wedges
• 25g walnuts, toasted

Method

1. In a small bowl, place 3 tablespoons (1/4 cup) of the reserved oil from the marinated feta and combine with the balsamic vinegar. Season with salt and pepper, set aside.
2. Brush the prosciutto with a little more of the reserved oil, and grill or fry over high heat until crisp. Break the crispy prosciutto into shards, then toss in a large bowl with the rocket and peaches. Place in serving bowls and drizzle with the dressing. Crumble over the feta and top with the toasted walnuts.

Corn fed chicken with peaches and vanilla

Ingredients (serves 4)

• 4 corn-fed chicken breasts* with skin (wingbone attached, optional)
• 1 tbs olive oil
• 3 tbs light muscovado* or brown sugar
• 4 small peaches, skinned*
• 600ml muscat or sweet white wine
• 1/2 cup (125ml) chicken stock
• 2 vanilla pods, split, seeds scraped
• Watercress, to garnish

Method

1. Preheat oven to 200°C. Season chicken. Heat oil in ovenproof frypan over medium heat. Cook chicken skin-side down for 2-3 minutes until golden. Cook for 1 minute on other side. Place pan in oven for 8 minutes. Sprinkle chicken with sugar and add peaches, wine, stock and vanilla pods and seeds to pan. Return pan to oven for 8 minutes or until chicken is cooked through, basting twice with pan juices. Remove chicken and peaches from pan and keep warm. Return pan to stove and simmer cooking juices over medium heat for 2-3 minutes to reduce. Serve chicken with peaches and vanilla sauce. Garnish with watercress.

Notes & tips

• * Corn-fed chicken is from poultry shops and selected butchers. To peel peaches, drop into boiling water for 20 seconds, then ice-cold water, then peel. Muscovado sugar is from selected supermarkets and gourmet food shops.

Peach, passionfruit & pavlova roll

.

Ingredients (serves 8)

• 3/4 cup caster sugar
• 4 eggwhites
• 1/2 cup flaked almonds
• 300ml thickened cream
• 1 tablespoon icing sugar mixture
• 400g tub sliced peaches in juice, drained, chopped
• 2 passionfruit, halved icing sugar, to serve

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 25cm x 30cm Swiss roll pan. Line with baking paper, allowing a 2cm overhang on all sides. Place a second sheet of baking paper on a flat surface. Sprinkle with 1 tablespoon caster sugar.
2. Using an electric mixer, beat eggwhites until stiff peaks form. Add remaining caster sugar. Beat for 10 minutes or until sugar has dissolved. Spread mixture over prepared pan. Smooth top. Sprinkle with almonds. Bake for 10 minutes or until top just starts to brown.
3. Meanwhile, using an electric mixer, beat cream and icing sugar until stiff peaks form. Pat peaches dry with paper towel.
4. Turn meringue onto prepared baking paper. Remove lining paper. Cool for 3 minutes. Spread with cream mixture. Top with peaches and passionfruit pulp. Roll up meringue from one long end to enclose filling. Place on a plate and refrigerate for 1 hour. Serve dusted with icing sugar.

Notes & tips

• Pavlova roll is best made on day of serving.

We hope that you have enjoyed the newsletter and it inspires you to get cooking.
All recipes provided are from www.taste.com.au

Until next fortnight stay safe and happy and
Bon Appetit!

Fortnightly Favourites Newsletter

Hi all and welcome back to the Fortnightly Favourites Newsletter. (gee, don't these weeks just fly by).

We have certainly made a splash into the warmer weather and with it come the summer fruits and veges - YUM!
And what better way to start out than with the wonderful Aussie Mango.

Our friends down at Saratoga Fresh Fruit have 2 beautiful, fresh aussie mangoes on sale this fortnight for just $5.00.

It has been a very busy fortnight for us - topped off by a fun "Bollywood Night"
on Saturday for a friends birthday.
A great theme for a party with everyone making a huge effort to look the part and the party venue lit up all over.
The highlight of the night was the Belly Dancer - who had all the girls (and some of the guys) in stitches, trying to do the dance of the veils etc.

This information came across my desk during last week and I am happy to share it with you all as I have experienced the work Jonine does and it is truly awesome..

Family Constellations weekend
25 - 27th September 2009

Still some space for our last Weekend of 2009
Understand the flow of love and energy in all areas of your life,
Relationships with Family, partner, children, friendships and or
Discover what might be blocking an adventure or project?
Attend all 3 days or just one day! There is plenty of flexibility
Great deal to repeat or assist
(we need one more assistant, ideally male, but doesn’t have to be)

Please go to www.coreconnectiontrainings.com under workshops and retreats for more information


Our Showcased business for this fortnight is

La Cucina Cortesi

La Cucina Cortesi is a truly authentic Northern Italian restaurant based at Ettalong Beach in the Ettalong Beach Market Complex.
La Cucina is one of the few restaurants on the Central Coast that are open on a Monday evening, so if you fancy the idea of beautiful home cooked Italian food, then look no further than
La Cucina Cortesi.
Click here for more

We hope that you enjoy the enticing mango recipes below
All recipes from www.taste.com.au
.

If you have any suggestions or comments on this newsletter, please email me at time4youlifestyle@gmail.com
If you no longer wish to recieve this newsletter, please email me at time4youlifestyle@gmail.com and type unsubscribe in the subject bar.

Thanks
Have a great fortnight

Gay
Time 4 YOU Lifestyle Management
Mob: 0432 598 311
Web: www.1234help.com.au
Why YOU Need Time 4 YOU!

Mango lassi

Ingredients (serves 8)
• 500ml milk
• 250g honey-flavoured yoghurt
• 500g fresh mango, chopped (use canned if no fresh)

Method
1. Combine all ingredients in a blender. Blend wel. Serve.

Chicken and mango rice paper rolls

Ingredients (serves 4)
• 16 rice paper wrappers (see note)
• 4 iceberg lettuce leaves, shredded
• 50g snow pea sprouts, trimmed
• 1 carrot, peeled, cut into short, thin sticks
• 1 Lebanese cucumber, cut into short, thin sticks
• 2 cups shredded barbecued chicken
• 1 mango, peeled, cut into short strips
• 60g unsalted roasted cashews, chopped
• Dipping sauce
• 1/3 cup sweet chilli sauce
• 1 lime, juiced

Method
1. Make dipping sauce: Combine sweet chilli sauce and 2 tablespoons lime juice in a bowl. Spoon into dipping bowls. Set aside.
2. Half-fill a shallow dish with warm water. Dip 1 rice paper wrapper into water. Place on bench. Pat dry with paper towel. Stand for 20 to 30 seconds or until wrapper is soft enough to roll without splitting.
3. Place lettuce along 1 edge of rice paper. Top with sprouts, carrot, cucumber, chicken, mango and cashews. Fold in edges and roll up to enclose filling. Cover with a damp tea towel. Repeat with remaining ingredients. Cut rolls in half. Serve with dipping sauce.
Notes & tips
• Rice paper rolls can be found in the Asian section of your supermarket.

Mango and macadamia nut turkey

Ingredients (serves 4)
• 1kg Ingham Ready to Roast Turkey Breast, thawed
• 3/4 cup sweet mango conserve
• 1/2 cup macadamia nuts, toasted, roughly chopped
• finely grated rind and juice of 1 lime
• steamed asparagus, to serve
• roasted chat potatoes, to serve

Method
1. Preheat oven to 180°C. Remove plastic packaging from turkey. Place turkey breast into an ovenproof dish, leaving foil intact. Bake for 1 hour.
2. Combine conserve, nuts, lime rind and juice in a small bowl. Stir well to combine.
3. Remove turkey from oven. Discard foil wrapping. Line ovenproof dish with a piece of baking paper. Place turkey onto baking paper. Spoon mango and macadamia nut sauce over turkey. Bake, uncovered, a further 30 minutes, basting every 10 minutes, until golden and cooked through. Remove from oven. Allow to stand, covered, for 10 minutes before slicing.
4. Spoon any remaining sauce over sliced turkey. Serve with cooked asparagus and potatoes.

Little mango cakes

Ingredients (serves 4)
• 90g unsalted butter, softened, plus extra melted butter to grease
• 1 large mango, peeled, thinly sliced
• 185g caster sugar
• 2 eggs, beaten
• 60g self-raising flour
• 2 tbs desiccated coconut
• 2 tsp grated lime rind
• 40ml (2 tbs) coconut milk
• 1 lime, juiced
• Pouring cream, to serve

Method
1. Preheat the oven to 190°C.
2. Grease four 250ml (one cup) muffin holes with melted butter.
3. Lay the mango slices in the bottom of each muffin hole to cover the base.
4. Place the butter and 120g of the sugar in a mixer and beat until pale and light. Gradually add the eggs, then fold in the flour. Stir in the coconut and lime rind, then add the milk, stirring the mixture gently until everything is combined. Divide the mixture between the muffin pans and bake for 20-25 minutes or until golden and cooked through (they are ready when a skewer inserted into the centre comes out clean).
5. Meanwhile, place the lime juice, 125ml (1/2 cup) water and the remaining sugar in a saucepan over low heat, stirring, until the sugar dissolves. Increase heat to high and simmer for five minutes. Set aside to cool slightly.
6. Drizzle the syrup over the cakes in the pan and leave for 10 minutes to cool, then turn out over a baking tray (to catch the syrup). Serve with cream.

We hope that you have enjoyed these lovely recipes and use them time and time again.

That's all from us for this fortnight, so until next fortnight stay safe and happy and

Bon Appetit!

Fortnightly Favourites Newsletter

Hi and welcome back to our first springtime Newsletter. All the recipes this fortnight are based on the ever popular, sweet potato.

Don't miss them on sale this fortnight at Saratoga Fresh Fruit for just $1.99 per kilo.

Well hasnt it been a wonderful return to the warmer weather! With the temps reaching the mid twenties most days, we are starting to turn our thoughts to the tempting salads and lighter foods that are so popular over the summer months.

I hope that the recipes we have included for you this fortnight, become a popular addition to your table this summer.

Every day last week I did the drop off and pick up, of the children who won the Idol Aussie trip to school competition.
The kids involved were so excited and it was great to see their happy smiling faces every morning and afternoon.
I look forward to meeting the other winners of the competition in the next few weeks.

It has just come to my attention that there is a beautiful 15 month old Border Collie x Labrador needing to find a good home NOW!!! (due to unforseen circumstances).
If anyone is interested, or knows anyone who might be, please call me on 0432 598 311 to be passed on to the owners.

Our showcased business this fortnight, staying with the theme of the animals is Bowen for Animals - The Ambience Wellness Centre.
Virginia Ede is a Bowen Practitioner for both animals and humans.
If you or your animal are finding movement difficult or painful, there is a very good chance that Virginia will be able to help relieve the situation.

Want to know more......?

If you wish to make a comment or a suggestion please email me at time4youlifestyle@gmail.com

If you no longer wish to recieve this email please type unsubscribe in the subject bar and email to time4youlifestyle@gmail.com

That's it from me this fortnight. Don't forget, if you have an upcoming event that is not for profit, for the education of the community, please email me on time4youlifestyle@gmail.com with the details. We will be happy to add it to our next newsletter.

Fortnightly Favourites Recipes

Creamy chicken & sweet potato soup

Cooking Time
30 minutes

Ingredients (serves 4)

• 1.25L (5 cups) chicken stock
• 2 (about 700g) orange sweet potatoes (kumara), peeled, cut into 2cm cubes
• 1 large red onion, halved, chopped
• 2 garlic cloves, quartered
• 4 sprigs fresh thyme
• 1/2 tsp dried oregano leaves
• Freshly ground black pepper
• 2 small (about 300g) single chicken breast fillets
• 1 bunch fresh continental parsley
• 250ml (1 cup) full-fat soy milk
• 4 slices multigrain bread, to serve

Method

1. Bring the chicken stock to the boil in a large saucepan over high heat. Add the sweet potato, onion, garlic, thyme and oregano. Season with pepper and bring to the boil. Cook, covered, for 10 minutes or until the sweet potato is tender. Remove from heat. Set aside for 5 minutes to cool.
2. While soup is cooking, cut chicken into 1cm pieces. Coarsely chop parsley to make 1/4 cup, loosely packed. Set aside. Place one-quarter of soup in the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with remaining soup in three more batches.
3. Bring soup to the boil over medium heat. Add chicken and parsley and cook for 3 minutes or until chicken is cooked. Remove from heat. Stir in soy milk and season with pepper. Serve with bread.

Warm Meditteranean Salad

Cooking Time

30 minutes

Ingredients (serves 4)

• 60ml (1/4 cup) olive oil
• 2 garlic cloves, crushed
• 1 (about 500g) eggplant, cut into 1cm-thick slices
• 2 (about 325g) green zucchini, thinly sliced
• 2 (about 750g) orange sweet potatoes (kumara), peeled, cut into 1cm-thick slices
• 2 tbs fresh lemon juice
• 1 bunch rocket, washed, dried, ends trimmed
• 85g (1/2 cup) feta-stuffed green olives, halved lengthways
• 110g goat's cheese, crumbled

Method

1. Combine the oil and garlic in a small bowl. Season with salt and pepper. Brush the eggplant, zucchini and sweet potato evenly with the oil mixture.
2. Preheat a barbecue or chargrill pan on medium. Place half the eggplant, zucchini and sweet potato on grill, and cook for 5-7 minutes on each side or until golden. Transfer to a plate and cover to keep warm. Repeat with the remaining eggplant, zucchini and sweet potato. Drizzle over lemon juice.
3. Combine the eggplant, zucchini, sweet potato, rocket and olives in a bowl.
4. Divide the salad among serving bowls. Top with goat's cheese to serve.

Tandoori lamb and sweet potato salad with tahini dressing

Preparation Time

15 - 20 minutes

Cooking Time

20 minutes

Ingredients (serves 6)

• 145g (1 cup) whole raw unsalted cashew nuts
• 1/2 coral lettuce, washed, dried
• 1/2 mignonette lettuce, washed, dried, larger leaves torn
• 2 small orange sweet potatoes (kumara), halved lengthways, sliced crossways into 1cm-thick pieces
• 2 tbs peanut oil
• 1kg lamb eye of loin (backstrap)
• 80g (1/4 cup) tandoori paste

· tahini dressing

• 1 x 125g container natural yoghurt
• 80ml (1/3 cup) water
• 2 tbs tahini
• 1 tbs lemon juice
• 1 garlic clove, crushed
• Pinch of salt

Method

1. Preheat barbecue grill on medium-high. Heat a non-stick frying pan over medium heat. Add cashews and cook, tossing, for 3 minutes or until toasted. Coarsely chop.
2. Place lettuce leaves in a bowl.
3. To make the tahini dressing, combine yoghurt, water, tahini, lemon juice and garlic in a jug. Taste and season with salt.
4. Place sweet potato and oil in a bowl and toss to coat. Cook on preheated grill for 5 minutes each side or until brown and tender. Transfer to bowl with lettuce.
5. Brush lamb with tandoori paste and cook on grill for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest. Thinly slice across the grain and add to the salad.
6. Toss salad and divide among serving bowls. Drizzle with tahini dressing and sprinkle with cashews. Serve immediately.

Well that's it from us this fortnight. I hope that you enjoy the recipes. So until next time, stay safe, stay happy and
Bon Appetit!