Fortnightly Favourites Newsletter

Fortnightly Favourites Newsletter!

Hi and welcome to the last fortnightly newsletter of winter. I am writing this with the sun beaming down from the sky and a wind blowing that would send even the most sane of us mad.

I guess that we should be grateful though, as these winds are certainly blowing the cold away and bringing the season that we all love to see roll around – spring!

Saratoga Fresh Fruit are having a special on zucchini’s this fortnight at just $1.99 per kg.

Certainly a great buy at this price!

We have included in our recipes this fortnight a spring vege quiche that I’m sure will be a crowd pleaser.

Add to that the Zucchini Carpaccio and you have a delightful springtime lunch or dinner.

It has been an extremely busy fortnight with the Twitter presentation last Wednesday going off without a hitch. Greg Lawrence and Simon Younger spoke for a couple of hours on how beneficial Twitter can be for people in business and the room was captivated. Because of it's success there are plans in the future, to run another one. (will let you all know when).

This fortnight also brought ladies night at Mitre 10. The women were getting into the swing of things, hammering away at nails in planks of wood, playing coits and having an all round good time.. Jamie, Lucy, Ashleigh and I had a ball cooking pizzas and other delicacies for all the excited (and hungry) women who attended..All in all, a great night had by all.

The Publishing Queen

is our showcased business this fortnight!

If you would like to know how to Publish a Book for Pleasure, Profit or Publicity, the Publishing Queen can help you to make your dream a reality.
Want to know more? click here......

Don't forget if you have something of interest happening for the community, please feel free to send me an email and we will put it in a forthcoming newsletter..

Hope you enjoy the recipes and I look forward to catching up again in the spring (even the word sounds lighter doesn't it)?

If you wish to make a suggestion in regard to this email please send it to time4youlifestyle@gmail.com

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

Thanks and have a lovely fortnight

Gay Evans

Prawn, Lemon and Grilled Zucchini Salad

Ingredients (serves 4)

• 2 small lemons, peeled, flesh roughly chopped
• 1/4 cup (60g) light sour cream
• 2 tsp Dijon mustard
• 2 tsp olive oil, to brush
• 2 large zucchini, halved, cut into chunks
• 20 green prawns, peeled (tails intact), deveined
• 3 cups (about 1) baby frisee (curly endive) or other baby salad leaves (mesclun)

Method

1. Mix the lemon, sour cream, mustard and 1 tablespoon warm water in a large bowl, then season.
2. Lightly brush a chargrill pan or frypan with 1 tsp of oil and heat on high heat. Add zucchini and cook, turning once, for 2-3 minutes or until lightly charred and slightly softened. Add zucchini to the bowl with the dressing.
3. Brush the pan with the remaining oil. Cook prawns, in batches, over high heat, for 5 minutes or until cooked through. Add the prawns and salad leaves to the bowl with the zucchini, then toss and serve.

Simple Spring Quiche

Ingredients (serves 4)

• 1 sheet ready-rolled frozen quiche pastry, partially thawed
• 8 eggs
• 1/2 cup pure cream
• 2 garlic cloves, crushed
• 2 green onions, thinly sliced
• 1/3 cup frozen peas
• 1 small green zucchini, thinly sliced
• 1 small yellow zucchini, thinly sliced
• 4 rindless shortcut bacon rashers, chopped
• 1/2 cup grated tasty cheese

Method

1. Preheat oven to 190°C/170°C fan-forced. Grease a 5cmdeep, 25cm (base), loose-based fluted flan tin.
2. Roll pastry out to form a 32cm x 30cm rectangle. Line base and side of prepared tin with pastry. Trim excess. Refrigerate for 10 to 12 minutes. Place tin on a baking tray. Line pastry with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove paper and weights or rice. Bake for 10 minutes or until light golden. Cool for 10 minutes. Reduce oven temperature to 180°C/160°C fan-forced.
3. Whisk eggs, cream and garlic in a bowl. Season with salt and pepper. Combine onion, peas, zucchini, bacon and cheese in a bowl. Spread over pastry case. Top with egg mixture. Bake for 45 minutes or until just set. Stand for 5 minutes. Serve.

Zucchini Carpaccio

Ingredients (serves 4)

• 500g green zucchini
• 500g yellow zucchini
• 5 tbs (100ml) extra virgin olive oil
• Juice of 1 small lemon
• 2 tsp grated lemon rind
• 225g baby rocket
• 100g shaved parmesan

Method

1. Trim the ends of the zucchini and slice diagonally into wafer-thin rounds. Place in a bowl.
2. Combine the oil, lemon juice and rind, and season with salt and pepper. Pour mixture over zucchini and leave for 5 minutes. Pile the rocket onto serving plates, then top with the zucchini and finish with the parmesan. Serve as a first course or as an accompaniment to simply grilled meat and fish.

Balsamic Veal with Zucchini, Capsicum and Fetta

Ingredients (serves 4)

• olive oil cooking spray
• 2 red capsicums, thickly sliced
• 3 zucchini, thinly sliced diagonally
• 4 (125g each) thin veal steaks
• 1/2 cup chicken stock
• 2 tablespoons balsamic vinegar
• 1/2 cup fresh flat-leaf parsley leaves
• 1/2 cup fresh basil leaves, roughly torn
• 100g reduced-fat feta cheese, crumbled

Method

1. Spray a barbecue plate or chargrill with oil. Heat on high heat. Cook capsicum and zucchini for 2 to 3 minutes each side or until tender and browned. Remove to a plate. Cover to keep warm. Set aside.
2. Meanwhile, heat a large non-stick frying pan over high heat. Spray with oil. Cook veal for 2 minutes each side or until cooked to your liking. Remove to a plate. Cover to keep warm.
3. Add stock to pan. Simmer for 1 to 2 minutes or until slightly reduced. Stir in vinegar. Simmer for 1 minute or until mixture thickens. Remove from heat.
4. Place vegetables, parsley, basil and feta in a large bowl. Season with salt and pepper. Toss to combine. Divide veal between plates. Top with vegetable mixture. Drizzle with stock mixture. Serve.

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

Fortnightly favourites newsletter

Hi and welcome back to another fortnightly favourites newsletter.
As the winter months are now drawing to a close and the summer fruit and veges will be starting again shortly, we thought that we would revisit the avocado and lean towards the warmer weather recipes this time.
Lorraine and the gang are running a special on avocados this fortnight.
They have them at just $2.00 for 5.
(but be quick, at this price, they won't last for long)

Just come to hand is information that may be of interest to any of you reading this that own a business.
On Wednesday 19th August, between 8am and 10am there is a breakfast meeting being held at the Zenith Business Centre 6 Reliance Drive Tuggerah.
The investment for you is just $25.00 (this includes breakfast).
The topic of the meeting is
Twitter and your Business!
This meeting will be very beneficial for any of you, who may know a little about Twitter but don't really understand how it can help you build your business.
Greg Lawrence, a businessman himself, from the Central Coast, is guest speaker at the meeting.
Greg has one of the top 50 Twitter accounts in the country.
Greg's Twitter Account

If you wish to register your interest or book a spot please contact
Deb Carroll
Business Facilitator
Central Coast Business Enterprise Centre
ph: 4355 4885 fax: 43554889
email: info@ccmentor.com.au

Our showcased business this fortnight is:

Core Connections Training

Jonine Lee is the President of the Breathwork Association of Australia and a very vibrant and interesting lady.

Core Connections Vision:
Our vision is to produce truly breakthrough results for individuals, couples and organisations, through a synthesis of body awareness, breathwork, psychotherapy and education programmes.

Want to know more about Jonine and Core Connections..........

If you do have a community meeting or talk taking place and you would like us to let others know, please send details to time4youlifestyle@gmail.com
This is a free service but all our requests are screened before going into our newsletter.

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

Hope you enjoy the recipes!

Avocado Salad with Asian Dressing

This recipe is vegan friendly.
Ingredients (serves 6)

* 2 avocados, halved, stones removed, peeled, roughly chopped
* 1/2 cup mint leaves
* 1/2 cup coriander leaves
* 2 Lebanese cucumbers, halved lengthways, deseeded, thinly sliced crossways

Asian dressing
* 1 tablespoon mirin (see note)
* 1 1/2 tablespoons Japanese rice vinegar
* 2 teaspoons soy sauce
* 1 teaspoon caster sugar
* 1 tablespoon extra-light olive oil

Method

1. Make Asian dressing; Place mirin, rice vinegar, soy sauce, sugar and oil in a bowl and whisk until well combined. Set aside for 10 minutes for flavours to develop.
2. Place avocado, mint, coriander and cucumber in a bowl. Pour over dressing and toss gently to combine. Serve with barbecued fish, chicken or pork.

Notes & tips

* Mirin is a Japanese low-alcohol wine made from glutinous rice. It adds sweetness and a glaze to dishes.

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

1. Place the stock in a saucepan, bring to the boil, then reduce heat to low and keep stock at a simmer.
2. 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.
3. 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.

Mexican chicken salad

Creamy avocado tastes delicious with the zesty, spicy flavours in this salad.
Preparation Time
15 minutes

Cooking Time
10 minutes

Ingredients (serves 4)

* 2 single chicken breast fillets
* 2 tsp ground cumin
* 1 1/2 tbs extra virgin olive oil
* 2 large oranges
* 1 tbs fresh lime juice
* 1 small garlic clove, finely chopped
* 1/2 small red onion, thinly sliced
* 2 ripe avocados, halved, stone removed, peeled, coarsely chopped
* 2/3 cup fresh coriander leaves
* Flour tortillas (optional), to serve

Method

1. Sprinkle both sides of the chicken with the cumin. Heat 2 teaspoons of the oil in a large frying pan over medium-high heat. Add the chicken and cook for 5 minutes each side or until cooked through. Thinly slice diagonally across the grain.
2. Meanwhile, use a sharp knife to trim the base and top of each orange so they sit flat. Cut down the sides to remove the rind and white pith. Cut along either side of the white membrane to remove the segments.
3. Combine the lime juice, garlic and remaining oil in a small bowl.
4. Combine the chicken, orange, lime juice mixture, onion, avocado and 1/2 cup of coriander in a large bowl. Taste and season with salt and pepper.
5. Divide among serving plates and top with the remaining coriander. Serve with tortillas, if desired.

And for that very special occasion!

Mustard dill pikelets with smoked trout and avocado salad

Preparation Time
15 minutes

Cooking Time
10 minutes

Ingredients (serves 4)

* 1 cup (150g) self-raising flour
* 1 egg
* 1 tbs wholegrain mustard
* 1 cup (250ml) buttermilk
* 2 tbs chopped dill
* 2 tbs lemon juice
* 2 tbs extra virgin olive oil
* 400g smoked ocean trout fillet, skin removed, coarsely flaked
* 2 small ripe avocados, halved, stoned, peeled, coarsely chopped
* 2 cups watercress sprigs
* Creme fraiche, to serve

Method

1. Sift the flour into a medium bowl and make a well in the centre. Whisk the egg, mustard, buttermilk and half the dill in a small jug. Season with salt and pepper. Gradually add egg mixture to flour and whisk until a smooth batter forms.
2. Combine the lemon juice, oil and remaining dill in a small jug. Season with salt and pepper. Combine the trout, avocado and watercress in a medium bowl and set aside.
3. Spray a medium non-stick frying pan with cooking spray or lightly oil and place over medium heat. Drop two 1/4 cups (60ml) of batter into pan, allowing room for spreading. Cook for 20 seconds or until bubbles appear on the surface and base is golden. Turn and cook for a further 20 seconds or until golden and cooked through. Transfer to a plate and cover with foil. Regrease pan and repeat with remaining batter in 3 more batches.
4. Drizzle the lemon dressing over the trout mixture and gently toss to combine. Place the pikelets on serving plates. Top with trout salad and a dollop of creme fraiche. Serve immediately.

Well that's it from us this fortnight.
Until next time stay safe and happy and

Bon Appetit!