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

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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!