Fortnightly Favourites Newsletter!
Hi all and welcome back to the Fortnightly Favourites Newsletter. Well, we really are in the thick of winter now, so this fortnight all the dishes being brought to you are very warming and should keep the hunger at bay.
Our showcased business this fortnight is Claudia Betka. Claudia is a healer from Sydney (originally from Austria) who has recently moved to the Central Coast and settled in Saratoga.
She is a very grounded and lovely lady who brings her beautiful nature and her ability as a healer, to the Central Coast, to help anyone who wishes to remove themselves from their self sabotage patterns and go on to lead full, happy and productive lives.
We would also like to introduce you to a couple of places that we have been to and would recommend in the last fortnight.
If you are looking for a hearty filling meal for $10.00, the Empire Bay Tavern at Empire Bay near Bensville is serving up the best lunches from Monday to Saturday.
The steak and lamb roast rolls with gravy are delicious, the chips are crunchy and the salad is fresh.
Add this to the quick lunchtime service and I think they are onto a winner.
The other place that I would like to make mention of is the Cafe Cressa which is situated at shop 8/39 Avoca Drive, Kincumber.
I had a cappucino down there last week and was very impressed. I like my cap creamy and tasty and this is exactly what I got. The same consistancy from the first to the last sip. (and the price was very good too).
Put your head in and say hello to Steve and the gang next time you are at Kincumber.
(just quietly, the menu looks pretty good too - It's on my to-do list).
Lorraine down at Saratoga Fresh Fruit has brown onions on special this fortnight.
A one kilo bag for just $1.50.
So armed with this info, pop down and see Lorraine, grab your brown onions and let's get cooking. (all recipes from http://www.taste.com.au/)
Get online in 2009 - and it won't break the bank!
You are invited to attend a talk hosted by well known business woman Christine Drakeford at the Zenith Building, Reliance Drive Tuggarah this Friday Morning 19th June 2009 at 7,30am.
Costs you nothing but a little of your time - but it could save you thousands!
If you feel that you would like to make a comment or suggestion for this newsletter, please send me an email to time4youlifestyle@gmail.com
Thankyou and enjoy!
Corn & Potato Chowder
Preparation Time
10 minutes
Cooking Time
30 minutes
Ingredients (serves 4)
2 tsp olive oil
200g bacon rashers or speck, trimmed, chopped
1 brown onion, sliced
2 garlic cloves, crushed
500g small washed potatoes, unpeeled, cut into 3cm chunks
1L (4 cups) chicken or vegetable stock
1 440g can corn kernels, drained
125mls (1/2 cup) thin cream
Ground black pepper, to taste
Method
Heat the olive oil in a large saucepan over medium heat and cook the bacon or speck for 3 minutes. Add the onion and garlic and cook for a further 5 minutes or until onion is soft. Stir in the potatoes and stock and bring to the boil. Reduce heat and simmer, uncovered, for 15-20 minutes or until the potatoes are tender. Add the corn and cream and simmer gently, uncovered, for 5 minutes. Season with pepper and serve hot.
Notes & tips
Microwave tip: Place oil, bacon or speck, onion and garlic in a large microwave-safe bowl. Cover loosely with paper towel and cook for 4-5 minutes on High/850watts/100%, stirring twice during cooking. Stir in potatoes and stock and cook, uncovered, for 10-12 minutes on High/850 watts/100% or until potatoes are tender. Add the corn and cream and cook, uncovered, for 3-4 minutes on Medium/500 watts/50%.
Latest reviews:
5 out of 5. I really loved this recipe and so did my husband and kids - who can sometimes be a bit fussy. I used 3/4 of creamed corn (as I had that already) and also added some extra milk to the left-over cream that I had. So nice, would definitely make again.
5 out of 5Absolutely delicious! I added a lot of garlic, it was a gorgeous winter soup with crusty warm bread. Next time I'll be adding some crab. A keeper!
5 out of 5this is delicious! i made it with 4 cups of stock and 2 cups of milk to cut down on the dairy, but it was still beautifully creamy and very tasty. lots of cracked black pepper finishes it off nicely.
5 out of 5This is one of the best soup recipes I have ever made and even fussy grandma loved it. It is so filling and great for those on a budget. You can replace the cream with lowfat evaporated milk if your watching your cholesterol and waistline. Fabulos fabulos meal.
5 out of 5 . I made this as an entree for a dinner party last night. It is so simple, cheap to make and absolutely divine. Will definately be making it often. I served some crusty bread with it and there were absolutely no leftovers. Once the potatoes were soft and before adding the cream, I pushed a masher through the mixture a few times. This meal is certainly a winner.
5 out of 5. this made a great Friday night tea,easy,quick to make ,threw Turkish bread into oven to go with it. A cheep easy yummy dinner for all, will make again for sure.
Caramalised onion and rosemary quiche!
Crumbled goat's cheese is a decadent base for caramelised onion in this classic quiche.
Preparation Time
30 - 40 minutes
Cooking Time
85 minutes
Ingredients (serves 8)
1 sheet (29 x 29cm) frozen ready-rolled shortcrust quiche pastry, just thawed
2 tbs olive oil
1kg brown onions, halved, thinly sliced
1 tbs chopped fresh rosemary
80g goat's cheese, crumbled
60ml (1/4 cup) thickened cream
4 eggs
Method
Preheat oven to 200°C. Line a 3.5cm-deep, 22.5cm (base measurement) fluted tart tin with pastry and trim any excess. Place in the fridge for 10 minutes to rest.
Cover pastry base with baking paper and fill with pastry weights or rice. Bake in oven for 15 minutes. Remove the paper and weights or rice. Bake for a further 10 minutes or until crisp. Remove from oven. Reduce oven temperature to 180°C.
Meanwhile, heat the oil in a large frying pan over medium-low heat. Add the onion and cook, stirring occasionally, for 40 minutes or until dark golden brown and caramelised. Set aside to cool slightly.
Add the rosemary to the onion and stir until well combined. Spread the onion mixture over the base of the pastry case. Sprinkle with goat's cheese.
Whisk together the cream and eggs in a medium jug. Season with salt and pepper. Pour the egg mixture over the onion mixture. Bake in oven for 45 minutes or until set. Serve warm or at room temperature.
Latest reviews:
4 out of 5: This was an absolute hit, though I made some changes: - I made the full amount of caramelised onion, but only used half - Used crumbled danish feta (what I had around) - Made individual quiches using a muffin tray - Used filo pastry instead of shortcrust pastry (half a sheet, folded up, per muffin hole I made it the night before, and served at room temperature the next day. Delicious. I got rave reviews and requests for the recipe. I will definitely make this again.
Middle Eastern stuffed capsicums
Ingredients (serves 4)
1 1/2 tablespoons olive oil
2 brown onions, finely chopped
2 zucchini, finely chopped
1/4 cup pine nuts, chopped
2 garlic cloves, crushed
1 tablespoon Middle Eastern spice mix
600g lean beef mince
1/4 cup beef stock
2/3 cup coriander leaves, chopped
4 small red capsicum, halved lengthways, deseeded
1/2 cup thick Greek-style natural yoghurt
1 lemon, rind finely grated
Method
Preheat oven to 180°C. Heat oil in a frying pan over medium heat. Add onions, zucchini, pine nuts and garlic. Cook, stirring, for 10 minutes or until soft.
Increase heat to high. Add spice mix. Cook, stirring, for 1 minute. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 minutes or until browned. Add stock. Simmer for 5 minutes. Remove from heat. Add 1/2 cup coriander to mince mixture. Season with salt and pepper. Mix well.
Place capsicums, cut-side up, into a shallow baking dish. Spoon mince mixture into capsicums. Cover with foil. Cook for 20 to 30 minutes or until capsicums are just tender.
Top each capsicum with a dollop of yoghurt. Sprinkle with lemon rind and remaining coriander. Serve.
New England Seafood Casserole
Preparation Time
15 minutes
Cooking Time
25 minutes
Ingredients (serves 8)
2 tbs olive oil
2 brown onions, halved, thinly sliced
2 x 405g cans Woolworths Select Diced Tomatoes with Basil & Garlic
500ml (2 cups) chicken stock
5 fresh thyme sprigs
2 fresh or dried bay leaves
1/4 tsp dried chilli flakes
300g firm white fish fillets (such as ling), cut into 4cm pieces
300g frozen green prawns, thawed
500g frozen raw marinara mix, thawed
Chilli Cheese Mash (see related recipe), to serve
Method
Heat the oil in a saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the tomato, stock, thyme, bay leaves and chilli. Cover and bring to the boil.
Uncover and reduce heat to medium. Simmer for 10 minutes or until the tomato mixture thickens slightly.
Add the fish and prawns to the tomato mixture. Simmer for 4 minutes or until almost cooked through.
Add the marinara mix. Simmer for 2-3 minutes or until the seafood is just cooked through. Season with salt and pepper. Serve immediately with the Chilli Cheese Mash (see related recipe).
Notes & tips
Time plan tip: Prepare this recipe to the end of step 2 up to 1 day ahead. Set aside to cool slightly. Store in an airtight container in the fridge. Continue from step 3, 15 minutes before serving.
Tummy Rumbling Yet?
Claudia Betka - this fortnight's Showcased Business
Every fortnight, as you know, we like to showcase a Central Coast Business and this fortnight is no exception. We all come with pasts. Some more difficult than others. But just because our past has been difficult, doesn't mean that we have to carry it around with us for the rest of our lives. Healing our past hurts is the most special gift that we can give to ourselves. By clearing our past hurts we can go on to lead lives that are fulfilling, productive and FUN!!!
This is where Claudia comes in. She helps people clear their Stuff every day and helps them to discover who they really are. Having a healing with Claudia helps you unlock some of the doors that have been shut and start to recognise the full potential of who you really are.
A healing with Claudia is for everyone! (please see testimonials in her web page displayed and make sure you listen to her podcasts at the bottom of the page). Here is her web link
Well that's it from us this fortnight. I hope that you have enjoyed the newsletter and we look forward to bringing you next fortnight's edition. So until then, stay safe and happy and
Bon Appetit!
