Fortnightly Favourites Newsletter

Hi & welcome back to the fortnightly favourites newsletter.

Before I go any further, I wish to apologise to anyone who may have asked for their name to come off the mailing list and have still received this newsletter.

This is not intentional. My computer has decided to take a well earned break and I cannot access my current list of email addresses at present.

Fortunately, I had a copy of the database that I had kept to a USB a few weeks ago so that non of you miss out on this newsletter.

With winter closing in around us, I for one, am pulling out the crock pot and starting to look at the yummy warming casseroles that we all enjoy so much this time of year.

And what better staple to base our winter cook-up on than the humble potato, which, if you read on, you will find is not really all that humble!

And to help you cook up a storm this fortnight, Saratoga Fresh fruit is selling 1kg of brushed pototoes for only $0.99c (better get them quick, at this price, they won't last long).

This fortnight we are also proud to showcase the Ambience Wellness Centre which is located on the Central Coast at Davistown.

Virginia is fully trained in both Human and Animal Bowen Therapy (if you don't know what bowen therapy is, click here to find out)
http://qwert.net/documents/211385.pdf

If you own a small business take a look at this link. It may be just what you need to get your business found by all the folks who use the net only, for all their local information.
http://qwert.net/documents/214418.pdf

If you are interested in knowing more after looking at the above link, please find some questions and answers on what the Qwert Network can do for your business here

http://qwert.net/documents/214436.pdf

I hope that you have been finding the qwert Trades & Services Directory of use to you. Don't forget, next time you need to hire someone to do a job or provide a service to you, go to http://qwert.net/H/bx133086/2126/r0.htm

This is how I just found the tiler to do my bathroom and he was great. Cost me nothing to find him, but using this directory certainly saved me a lot of time and energy.

If you would like to make a comment or suggestion please send me an email @

enquiries@time4youlifestyle.com.au
If you no longer wish to receive these emails, please send me an email @ info@time4youlifestyle.com.au

and type in unsubscribe in the subject bar.

Now to the Humble Potato!

1 medium cooked potato with skin is a serve, and is:

an excellent source of vitamin C (99% of an adult's RDI) a good source of potassium a source of fibre, thiamine and niacin.

Sebago Potato

The potato is a great energy source because it's so high in complex carbohydrates, but fat free. In fact, an average sized potato contains only 370 kJ or 89 kcals. It's what potatoes are cooked in that adds the kilojoules. Avoid piling on the butter and sour cream and if eating chips, choose thick ones like wedges rather than shoestring or french fries which weight for weight contain far more fat.

Potassium, essential to the body because of its role in attaining optimal nerve and muscle performance, is more plentiful in the potato (aptly named) than any other single food.

In fact, one potato cooked in its jacket provides about one third of the adult RDI of this essential mineral.
Varieties: Pontiac Idaho Sequoia Sebago New Potatoes Mature Potatoes.

Availability: All year but best from July to December.

But look at all the other things you can use a potato for!

Use a potato to make a poultice.

Cut the potato in half and then cut the halves in half. Cut those halves up into medium to small pieces. They don't have to be in any certain shape. Take a piece of gauze and place a portion of the potato pieces in it then sit the potatoes over the ailment. Take non-stick tape made for the skin and wrap it around the gauze to hold it in place. For instance, if the ailment complaint is on the arm, set the poultice in place and wrap the tape over the top of the gauze and completely around the arm. Use several pieces of gauze if need be too completely cover the ailment. Potato poultices are good for painful afflicted areas. They may do well with arthritis, swelling, bruises, scratches, cuts and bug bites.

Use a potato instead of non-stick cooking spray on the grill.

Cut the potato in two and rub the cut sides all over the grates of the grill to prevent food from sticking. The preferred method is to wait until the grill heats up so that the potato can better coat the grates.

Use a potato to get quick nourishment and a quick tasty treat

Next time homemade French fries are made save the potato peels. When peckish hunger takes over fry the potato peels until they turn crispy and sprinkle some sea salt and cayenne pepper powder over them.

Use a potato to starch clothes.

Cut a potato in half and rub the cut sides up and down jeans or a T-shirt and let dry. Potatoes may stain some clothes.

A potato wrap for pain relief

The potato wrap has long history as a folk remedy for all types of muscle and bone pain. Potatoes retain heat for long periods of time, allowing the warmth to penetrate deep into the tissues. To make the wrap, boil 1 lb. of potatoes in their skins until tender. Place them in a linen sack and mash them. Apply the sack to the affected area, placing a towel underneath tightly to your body with a woollen blanket. Remove only after it has cooled down completely.

Raw potatoes for inflammation

The cooling effect of raw potato slices brings fast relief from swelling (and itching) caused by contact dermatitis and insect bites. The slices are also effective for bruises as well as sties that occur on the eyelids. Peel and slice a potato and apply a slice to the affected skin until the potato warms up. Repeat as necessary.

Potato juice for heartburn

Potato juice helps reduce stomach acid and heal gastrointestinal inflammation because it contains compounds that coat the lining of the stomach. Use a juicer to extract the juice from 1-2 large potatoes (with the skins). Take 3-4 tbsp. of juice half an hour before meals. If you do not like the taste of potato juice when taken straight, mix it with another vegetable juice (such as carrot or beet) or add it to soup.

Not quite so humble now, is it?

The Fortnightly Winter Warmers!

All recipes brought to you from www.taste.com.au

Rosemary & lemon wedges

Every burger tastes better when it's served with these crunchy herbed potato wedges, sizzling from the oven and seasoned with lemon salt.
Preparation Time
15 minutes
Cooking Time
50 minutes

Ingredients (serves 8)
Olive oil, to grease
2kg sebago (brushed) potatoes, peeled, washed
60ml (1/4 cup) olive oil
1/3 cup chopped fresh rosemary leaves
2 tsp sea salt flakes
2 lemons, rind finely grated
Method
Preheat oven to 230°C. Brush 2 large baking trays with oil to lightly grease. Line with non-stick baking paper. Cut each potato lengthways into 6-8 wedges, depending on their size.
Bring a large saucepan of water to the boil. Add the potato and cook for 10 minutes. Drain. Transfer to a medium bowl. Add the oil, rosemary and half the salt, and toss to coat.
Place the potato mixture, in a single layer, on the prepared trays. Bake, swapping the trays halfway through cooking, for 35-40 minutes or until the potato wedges are crisp and golden.
Meanwhile, use your fingers to coarsely crush the remaining salt. Combine the salt and lemon rind in a small bowl.
Transfer the wedges to a serving bowl. Sprinkle with the salt mixture and toss to combine. Serve immediately.

Notes & tips

Time plan tip: Prepare this recipe to the end of step 2 up to 2 hours ahead. Cover the potato mixture with plastic wrap and store at room temperature. Continue from step 3, 40 minutes before serving.
Tip: The trick to crispy potato wedges is parboiling the potatoes in step 2. Choose potatoes that are about the same size - this ensures they cook evenly and makes for better presentation. If sebago potatoes are unavailable, go for pontiac or coliban potatoes instead.

Beef with parmesan mash & balsamic French eschalots

(When only the very best will do)

Preparation Time
20 - 40 minutes
Cooking Time
45 minutes

Ingredients (serves 4)
16 (about 400g) eschalots (French shallots)
Olive oil spray
700g piece lean beef scotch fillet, cut into 8 x 2cm thick slices
1 bunch broccolini
80ml (1/3 cup) balsamic vinegar
2 tbs brown sugar
3 fresh thyme sprigs
· Parmesan mash
1kg Sebago (brushed) potatoes, peeled, chopped
80ml (1/3 cup) skim milk
30g (1/3 cup) shredded parmesan
Method
Place the eschalots in a large heatproof bowl and cover with boiling water. Set aside for 10 minutes. Use a slotted spoon to carefully remove from the water. Set aside to cool slightly. Use your fingers to carefully remove the skin and discard.
Meanwhile, to make the parmesan mash, cook the potato in a saucepan of boiling water for 10 minutes or until tender. Drain and return to the pan. Add the milk and use a potato masher to mash until smooth. Stir in the parmesan. Season with salt and pepper.
Spray a large non-stick frying pan with olive oil spray and place over medium heat. Add the eschalots and cook, stirring, for 15 minutes or until tender. Transfer to a plate. Add the beef to the pan and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
While the steaks are cooking, cook the broccolini in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Drain.
Return the eschalots to the pan. Add balsamic vinegar, brown sugar and thyme and cook, stirring, for 5 minutes or until sauce reduces and thickens. Divide the mash among serving plates. Top with the beef and balsamic eschalots. Serve with the broccolini.

Chicken curry mildura

(a beaut winter warmer)

Preparation Time
15 minutes
Cooking Time
50 minutes

Ingredients (serves 4)
80ml (1/3 cup) vegetable oil or melted ghee
2 brown onions, coarsely chopped
1 tsp cardamom seeds (MasterFoods brand), bruised
6 fresh red birdseye chillies, finely chopped
3 garlic cloves, thinly sliced
3cm piece fresh ginger, peeled, finely chopped
30g (1/4 cup) curry powder (Keen's brand)
8 chicken drumsticks, skin removed
2 sebago (brushed) potatoes, peeled, coarsely chopped
10 fresh curry leaves
1 425g can diced tomatoes
60ml (1/4 cup) oyster sauce
2 tbs soy sauce
Salt, to taste
1 tbs mild curry paste (Patak's brand)
1 cup loosely packed chopped fresh coriander
Method
Heat the oil in a large, flameproof casserole dish over medium-high heat. Add the onions and cardamom, and cook, stirring occasionally, for 3 minutes or until onion softens. Add the chillies, garlic and ginger, and cook, stirring, for 5 minutes or until onions brown.
Add curry powder to the casserole dish and cook, stirring, for 1 minute or until a paste forms. Add the chicken and cook, turning, for 2 minutes or until chicken is coated in the spice paste. Add the potatoes, curry leaves, tomatoes, oyster sauce and soy sauce, and stir until well combined. Cover and cook, stirring occasionally, over low heat for 25 minutes or until potatoes are tender. Taste and season with salt.
Add curry paste and half the coriander to chicken mixture, and cook over low heat for 10 minutes or until sauce thickens slightly. Sprinkle remaining coriander leaves over the curry and serve immediately.

The Great Aussie Potato Bake

(and this one couldn't be easier)

My friend Pia, shared this recipe with me the other day and I can tell you right now it went down a treat with my family!

Ingredients:
3 sebago (brushed) potatoes peeled and sliced thinly

1 large clove garlic

1 container cream

1 cup grated cheese of choice

Method:
Preheat oven to 180 degrees C. Place potatoes in a greased oven proof dish. Slice garlic finely and sprinkle over potato. Pour cream over potato and garlic and place in oven for 30 mins. Take from oven and sprinkle with grated cheese (any cheese is fine). Place back in oven for another 15 mins or until potato is soft and top of bake is golden.

Serve while hot. YUM! Couldn't be simpler but couldn't taste better!

I hope that you enjoy making and eating these delicious recipes....... and now......

Our Fortnightly Showcasing

Ambience Wellness Centre

Davistown.

I originally went to see Virginia Ede of Ambience Wellness Centre after I had done a sciatic nerve in my leg nearly 2 years ago.

A friend had recommended her and trusting my friends judgement, I decided that I had nothing to lose.

Wow, was I wrong! I lost the intense pain that I had suffered with within 2 days and I am still pain free.

Bowen is a beautiful, gentle therapy that I would recommend to anyone suffering from physical or emotional pain.

But Virginia is not just able to help us. She is one of the first four in the world, trained in Botek Recognised Cat & Canine Muscle Release Therapy which is Bowen Therapy for animals.

Pretty impressive when you think that we have access to skills like this right here on the Central Coast.

Here's the link, please take a read. http://qwert.net/H/178171x14181/13637/a0.htm then click on her web link for more information about the workshops etc. that Virginia runs.

The work that she has done to date with animals is amazing and she continues to bring the very best of herself and her abilities to every client (both 2 and 4 legged).

Well that's about it for us this fortnight. We hope that you have enjoyed this newsletter and take the time to make some of the tasty recipes.

Stay safe and healthy until next fortnight and

Bon Appetit!

Fortnightly Favourites Newsletter

Hi everyone and welcome back to the Fortnightly Favourites Newsletter. This fortnight we are bringing you recipes which include the god's own fruit, the AVOCADO.

Saratoga Fresh Fruit has avocados on sale this fortnight at 4 for $2.00. (a great buy).

What a great fortnight this has been. With the beautifiul days that just beg for us to join them in celebration and the cool nights, perfect for the doona and snuggling up in front of the fire with a nice glass of red.

I love this time of year.

Please find our showcased business this fortnight, Pursuit Communications which is listed beneath the recipes.

We have had a lot of interest from people wanting to know more about the Mobile Reiki Service Pyjama Reiki. Coming home of an evening after a tough day, what could be better than spending an hour relaxing and healing with the ambience of Reiki, candles and music to take you to your dreams.

We are also able to offer Reiki for you and your partner, where two Reiki practioners work together on you and your partner simultaneously.

Sharing this experience together with your partner, is truly beautiful!

http://qwert.net/H/205178x9/9617/a0.htm

Please contact 0432 598 311 to arrange an appointment.

If you would like to make a comment or suggestion please send me an email @enquiries@time4youlifestyle.com.au

If you no longer wish to receive these emails, please send me an email @ info@time4youlifestyle.com.au and type in unsubscribe in the subject bar.

So without any further ado, we would like to take you through to the information & yummy recipes below.

Why are avocados so healthy?

Nutritional Information (Information from AddanAvo)http://www.avocado.org.au/yourhealth/nutritional_information.aspx
Good things come in small packages.
Avocados are such a treasure trove of nutrients that the Guinness Book of Records lists them as the most nutritious fruit in the world!
Below are just some of the impressive credentials Australian Avocados have on their resume;
Avocados contain more than 25 essential vitamins and minerals.
Vitamins A, B (including B6, niacin and riboflavin), C and E.
Copper, magnesium, potassium and zinc.
Cholesterol free and sodium free.
Gram for gram, Avocado contains more fibre, folate, niacin, thiamine and riboflavin than any other commonly eaten fruit!
Avocados are one of the few fruits that have monounsaturated (good) fats, making them an excellent part of a low to moderate fat diet, when they are consumed in place of foods containing saturated fats. This makes them a delicious and nutritious alternative to saturated fat-laden spreads, toppings and dips. (For example, Avocados can be spread on toast instead of butter or margarine, and spread on sandwiches instead of mayonnaise.)
Avocados provide antioxidants such as Vitamin E which prevent dangerous LDL-cholesterol from being oxidised and deposited on artery walls.
Avocados are rich in folic acid. Folic acid is believed to be effective in assisting to reduce the risk of heart disease and in some cases, cancer.
One of the richest sources of glutathione, a powerful antioxidant shown to block thirty different carcinogens.
Avocados are rich in potassium. Potassium is thought of as being beneficial in the treatment of arthritis and haemorrhoids.
Like other fruits and vegetables, avocados provide satiety because of their water and fibre content. This increases the feeling of fullness and can be used as part of an effective weight loss/weight management plan.

And now for the recipes!

Avocado soup with crisp pancetta.

Ingredients (serves 6)
1 1/2 tbs extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 bay leaf
1L (4 cups) chicken or vegetable stock
2 large, ripe avocados, flesh chopped
1 cup (240g) creme fraiche or sour cream
6 thin pancetta slices
2 tbs finely chopped mint or dill
Lemon juice, to taste

Method
Heat 1 tbs oil in a saucepan over medium-low heat. Add onion and garlic and cook, stirring, for 10 minutes or until softened. Add bay leaf and stock, bring to the boil, then cool slightly. Add avocado, season, then puree with a stick blender or in a blender until smooth. Stir in 3/4 cup creme fraiche, then either return to low heat and warm through, or refrigerate until chilled.
Meanwhile, heat remaining oil in a frypan over medium-high heat. Cook the pancetta for 2-3 minutes, turning once, until crisp and golden. Drain on paper towel, then break into pieces.
Add herbs to the soup and stir in lemon juice to taste, then divide among bowls. Thin creme fraiche a little with 2 tsp warm water. Drizzle over warm or chilled soup, season and serve topped with pancetta.

Avocado & Prawn Risotto (gluten free)

Ingredients (serves 4)
1.25L (5 cups) gluten-free vegetable stock
25g unsalted butter
1 tbs olive oil
1 onion, finely chopped
3 garlic cloves, crushed
2 cups (440g) arborio rice
2/3 cup (165ml) dry white wine
500g green prawn meat, roughly chopped
1 cup (80g) grated parmesan, plus extra to serve
2 avocados
Juice of 1 lemon
1/4 cup roughly chopped chives

Method
Place the stock in a saucepan, bring to the boil, then reduce heat to low and keep stock at a simmer.
Meanwhile, heat the butter and olive oil in a deep frypan over medium heat, add the onion and cook, stirring, for 1-2 minutes until softened, but not coloured. Stir in the garlic, then add the rice and cook, stirring, for 1 minute to coat the grains. Add the wine and allow the liquid to evaporate. Add the stock, a ladleful at a time, stirring occasionally, allowing each ladleful to be absorbed before adding the next. Continue until you have one ladleful of stock left - this should take about 20 minutes. Add the prawns with the final ladleful of stock and continue to stir for 2-3 minutes until the prawns are cooked through. Stir in the parmesan, then cover and remove from the heat.
Peel the avocados, dice and toss in the lemon juice. Just before serving, carefully stir the avocado mixture into the risotto. Serve in bowls topped with extra parmesan and chopped chives.

If you wish to find any other tasty Avocado recipes go to http://www.taste.com.au/

The business that we are showcasing this month is:

Pursuit Communications

This fortnight we are showcasing the business, Pursuit Communications, which is based here on the Central Coast. Brooke Simmons, the Director, is an innovative young lady whose focus is on public relations and meeting the communication needs of businesses large and small.

Please take a look at Pursuit Communications:

http://qwert.net/H/204794x14181/13637/a0.htm.

Don't forget to use the Qwert Trades & Services next time you need a quick fix!

http://qwert.net/G/207455x10869/9617/a0.htm

Locally owned, locally based, we are all about supporting the community and local business.

Well, that's all from us this fortnight so until next time we meet,

Bon appetit!

Fortnightly Favourites Newsletter!

Hi all and welcome back to another addition of the Fortnightly Favourites Newsletter. Now that the weather is starting to get cooler, we are all thinking more along the lines of the winter fruits and veges that are available to us in this lucky country.

This fortnight we are pleased to bring you a couple of tempting and interesting recipes based on the juicy mandarin which is available from Saratoga Fruit Market for only $2.50 for a 1kg bag (time to do some serious cooking).

This fortnight also brings the showcasing of a very successful and interesting business named Talk n Tours. (see below for more information).

Next time you need to use a trade or service on the Central Coast why not give the Time 4 YOU Trades & Services Directory a go. http://tinyurl.com/c9bocb

We have a comprehensive and evergrowing list of trades & services to make finding the right person easier for you.

I hope that you enjoy this newsletter and hope you find that the new format is easy to read and enjoyable.

If you do not wish to receive this newsletter please email me @ gai@time4youlifestyle.com.au

and type in unsubscribe.

If you wish to make any comments or are interested in advertising your business in the showcasing or through the Qwert Network please send an email to me @ enquiries@time4youlifestyle.com.au.

We are here to assist you in whichever way we can.


Chilli chicken & mandarin stir-fry

Ingredients (serves 4)
450g fresh thick rice noodles
1 bunch Chinese broccoli, leaves and stems separated
2 tsp oil
3 single chicken breast fillets, cut into thick strips
1/4 cup (45g) blanched almonds
1 garlic clove, finely chopped
1 long red chilli, deseeded, sliced
1 tsp finely grated fresh ginger
2 tbs soy sauce
1 tsp honey
3 mandarins, peeled, segmented
Method
Prepare the noodles according to the packet instructions. Cut any thick Chinese broccoli stems in half, quarters or lengthways depending on thickness.
Meanwhile, heat the oil in a wok or large deep frying pan over a medium-high heat. Stir-fry the chicken in two batches for 4 minutes or until cooked through. Set aside covered with foil.
Add the Chinese broccoli stems and almonds. Stir-fry for 2 minutes. Add the garlic, chilli and ginger. Stir-fry for 30 seconds.
Combine the soy sauce and honey. Add the Chinese broccoli leaves, mandarin segments and soy sauce mixture to the wok or pan. Stir-fry until the leaves are tender. Toss the noodles through until well combined.

Strawberry, rhubarb & mandarin crumble

Ingredients (serves 6)
1 bunch rhubarb, trimmed, cut into 3cm pieces
2 punnets strawberries, hulled and halved
300g mandarin segments
1 3/4 cups (395g) caster sugar
Ground cinnamon
2 eggs
2 cups (300g) plain flour
1/2 tsp salt
150g butter, melted
Method
Preheat oven to 180°C. Grease a 3 litre ovenproof dish. Combine rhubarb, strawberries and mandarins in the dish. Sprinkle with 1/4 cup of caster sugar and cinnamon.
Combine the eggs, flour, salt and remaining sugar in a bowl - it should be lumpy. Scatter the mixture over the fruit. Drizzle melted butter over the top and add the extra cinnamon.
Bake for 45-50 minutes or until light golden. It will be soft but will become crunchy on standing.
Notes & tips
This is delicious warm or cool with ice cream or yoghurt.

If you wish to find more of these mandarin recipes (it was really hard to choose which ones, they all look sooooo good) simply click on the link below:

http://tiny.cc/XATJo Taste.com


And now we are pleased to bring you this fortnight's showcased business!

Talk n Tours

Please click below to read about Talk n Tours and listen to Greg Lawrence talk about his business and how he may be able to help yours.
http://tinyurl.com/cklwyp



I hope that you have enjoyed the Fortnightly Favourites Newsletter and look forward to bringing you another next fortnight (it's always a surprise for me too, as to what you will get)

Until next fortnight Bon Appetit!