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!