Fortnightly Favourites Newsletter

Hi all and welcome back to the Fortnightly Favourites Newsletter. (gee, don't these weeks just fly by).

We have certainly made a splash into the warmer weather and with it come the summer fruits and veges - YUM!
And what better way to start out than with the wonderful Aussie Mango.

Our friends down at Saratoga Fresh Fruit have 2 beautiful, fresh aussie mangoes on sale this fortnight for just $5.00.

It has been a very busy fortnight for us - topped off by a fun "Bollywood Night"
on Saturday for a friends birthday.
A great theme for a party with everyone making a huge effort to look the part and the party venue lit up all over.
The highlight of the night was the Belly Dancer - who had all the girls (and some of the guys) in stitches, trying to do the dance of the veils etc.

This information came across my desk during last week and I am happy to share it with you all as I have experienced the work Jonine does and it is truly awesome..

Family Constellations weekend
25 - 27th September 2009

Still some space for our last Weekend of 2009
Understand the flow of love and energy in all areas of your life,
Relationships with Family, partner, children, friendships and or
Discover what might be blocking an adventure or project?
Attend all 3 days or just one day! There is plenty of flexibility
Great deal to repeat or assist
(we need one more assistant, ideally male, but doesn’t have to be)

Please go to www.coreconnectiontrainings.com under workshops and retreats for more information


Our Showcased business for this fortnight is

La Cucina Cortesi

La Cucina Cortesi is a truly authentic Northern Italian restaurant based at Ettalong Beach in the Ettalong Beach Market Complex.
La Cucina is one of the few restaurants on the Central Coast that are open on a Monday evening, so if you fancy the idea of beautiful home cooked Italian food, then look no further than
La Cucina Cortesi.
Click here for more

We hope that you enjoy the enticing mango recipes below
All recipes from www.taste.com.au
.

If you have any suggestions or comments on this newsletter, please email me at time4youlifestyle@gmail.com
If you no longer wish to recieve this newsletter, please email me at time4youlifestyle@gmail.com and type unsubscribe in the subject bar.

Thanks
Have a great fortnight

Gay
Time 4 YOU Lifestyle Management
Mob: 0432 598 311
Web: www.1234help.com.au
Why YOU Need Time 4 YOU!

Mango lassi

Ingredients (serves 8)
• 500ml milk
• 250g honey-flavoured yoghurt
• 500g fresh mango, chopped (use canned if no fresh)

Method
1. Combine all ingredients in a blender. Blend wel. Serve.

Chicken and mango rice paper rolls

Ingredients (serves 4)
• 16 rice paper wrappers (see note)
• 4 iceberg lettuce leaves, shredded
• 50g snow pea sprouts, trimmed
• 1 carrot, peeled, cut into short, thin sticks
• 1 Lebanese cucumber, cut into short, thin sticks
• 2 cups shredded barbecued chicken
• 1 mango, peeled, cut into short strips
• 60g unsalted roasted cashews, chopped
• Dipping sauce
• 1/3 cup sweet chilli sauce
• 1 lime, juiced

Method
1. Make dipping sauce: Combine sweet chilli sauce and 2 tablespoons lime juice in a bowl. Spoon into dipping bowls. Set aside.
2. Half-fill a shallow dish with warm water. Dip 1 rice paper wrapper into water. Place on bench. Pat dry with paper towel. Stand for 20 to 30 seconds or until wrapper is soft enough to roll without splitting.
3. Place lettuce along 1 edge of rice paper. Top with sprouts, carrot, cucumber, chicken, mango and cashews. Fold in edges and roll up to enclose filling. Cover with a damp tea towel. Repeat with remaining ingredients. Cut rolls in half. Serve with dipping sauce.
Notes & tips
• Rice paper rolls can be found in the Asian section of your supermarket.

Mango and macadamia nut turkey

Ingredients (serves 4)
• 1kg Ingham Ready to Roast Turkey Breast, thawed
• 3/4 cup sweet mango conserve
• 1/2 cup macadamia nuts, toasted, roughly chopped
• finely grated rind and juice of 1 lime
• steamed asparagus, to serve
• roasted chat potatoes, to serve

Method
1. Preheat oven to 180°C. Remove plastic packaging from turkey. Place turkey breast into an ovenproof dish, leaving foil intact. Bake for 1 hour.
2. Combine conserve, nuts, lime rind and juice in a small bowl. Stir well to combine.
3. Remove turkey from oven. Discard foil wrapping. Line ovenproof dish with a piece of baking paper. Place turkey onto baking paper. Spoon mango and macadamia nut sauce over turkey. Bake, uncovered, a further 30 minutes, basting every 10 minutes, until golden and cooked through. Remove from oven. Allow to stand, covered, for 10 minutes before slicing.
4. Spoon any remaining sauce over sliced turkey. Serve with cooked asparagus and potatoes.

Little mango cakes

Ingredients (serves 4)
• 90g unsalted butter, softened, plus extra melted butter to grease
• 1 large mango, peeled, thinly sliced
• 185g caster sugar
• 2 eggs, beaten
• 60g self-raising flour
• 2 tbs desiccated coconut
• 2 tsp grated lime rind
• 40ml (2 tbs) coconut milk
• 1 lime, juiced
• Pouring cream, to serve

Method
1. Preheat the oven to 190°C.
2. Grease four 250ml (one cup) muffin holes with melted butter.
3. Lay the mango slices in the bottom of each muffin hole to cover the base.
4. Place the butter and 120g of the sugar in a mixer and beat until pale and light. Gradually add the eggs, then fold in the flour. Stir in the coconut and lime rind, then add the milk, stirring the mixture gently until everything is combined. Divide the mixture between the muffin pans and bake for 20-25 minutes or until golden and cooked through (they are ready when a skewer inserted into the centre comes out clean).
5. Meanwhile, place the lime juice, 125ml (1/2 cup) water and the remaining sugar in a saucepan over low heat, stirring, until the sugar dissolves. Increase heat to high and simmer for five minutes. Set aside to cool slightly.
6. Drizzle the syrup over the cakes in the pan and leave for 10 minutes to cool, then turn out over a baking tray (to catch the syrup). Serve with cream.

We hope that you have enjoyed these lovely recipes and use them time and time again.

That's all from us for this fortnight, so until next fortnight stay safe and happy and

Bon Appetit!

Fortnightly Favourites Newsletter

Hi and welcome back to our first springtime Newsletter. All the recipes this fortnight are based on the ever popular, sweet potato.

Don't miss them on sale this fortnight at Saratoga Fresh Fruit for just $1.99 per kilo.

Well hasnt it been a wonderful return to the warmer weather! With the temps reaching the mid twenties most days, we are starting to turn our thoughts to the tempting salads and lighter foods that are so popular over the summer months.

I hope that the recipes we have included for you this fortnight, become a popular addition to your table this summer.

Every day last week I did the drop off and pick up, of the children who won the Idol Aussie trip to school competition.
The kids involved were so excited and it was great to see their happy smiling faces every morning and afternoon.
I look forward to meeting the other winners of the competition in the next few weeks.

It has just come to my attention that there is a beautiful 15 month old Border Collie x Labrador needing to find a good home NOW!!! (due to unforseen circumstances).
If anyone is interested, or knows anyone who might be, please call me on 0432 598 311 to be passed on to the owners.

Our showcased business this fortnight, staying with the theme of the animals is Bowen for Animals - The Ambience Wellness Centre.
Virginia Ede is a Bowen Practitioner for both animals and humans.
If you or your animal are finding movement difficult or painful, there is a very good chance that Virginia will be able to help relieve the situation.

Want to know more......?

If you wish to make a comment or a suggestion please email me at time4youlifestyle@gmail.com

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

That's it from me this fortnight. Don't forget, if you have an upcoming event that is not for profit, for the education of the community, please email me on time4youlifestyle@gmail.com with the details. We will be happy to add it to our next newsletter.

Fortnightly Favourites Recipes

Creamy chicken & sweet potato soup

Cooking Time
30 minutes

Ingredients (serves 4)

• 1.25L (5 cups) chicken stock
• 2 (about 700g) orange sweet potatoes (kumara), peeled, cut into 2cm cubes
• 1 large red onion, halved, chopped
• 2 garlic cloves, quartered
• 4 sprigs fresh thyme
• 1/2 tsp dried oregano leaves
• Freshly ground black pepper
• 2 small (about 300g) single chicken breast fillets
• 1 bunch fresh continental parsley
• 250ml (1 cup) full-fat soy milk
• 4 slices multigrain bread, to serve

Method

1. Bring the chicken stock to the boil in a large saucepan over high heat. Add the sweet potato, onion, garlic, thyme and oregano. Season with pepper and bring to the boil. Cook, covered, for 10 minutes or until the sweet potato is tender. Remove from heat. Set aside for 5 minutes to cool.
2. While soup is cooking, cut chicken into 1cm pieces. Coarsely chop parsley to make 1/4 cup, loosely packed. Set aside. Place one-quarter of soup in the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with remaining soup in three more batches.
3. Bring soup to the boil over medium heat. Add chicken and parsley and cook for 3 minutes or until chicken is cooked. Remove from heat. Stir in soy milk and season with pepper. Serve with bread.

Warm Meditteranean Salad

Cooking Time

30 minutes

Ingredients (serves 4)

• 60ml (1/4 cup) olive oil
• 2 garlic cloves, crushed
• 1 (about 500g) eggplant, cut into 1cm-thick slices
• 2 (about 325g) green zucchini, thinly sliced
• 2 (about 750g) orange sweet potatoes (kumara), peeled, cut into 1cm-thick slices
• 2 tbs fresh lemon juice
• 1 bunch rocket, washed, dried, ends trimmed
• 85g (1/2 cup) feta-stuffed green olives, halved lengthways
• 110g goat's cheese, crumbled

Method

1. Combine the oil and garlic in a small bowl. Season with salt and pepper. Brush the eggplant, zucchini and sweet potato evenly with the oil mixture.
2. Preheat a barbecue or chargrill pan on medium. Place half the eggplant, zucchini and sweet potato on grill, and cook for 5-7 minutes on each side or until golden. Transfer to a plate and cover to keep warm. Repeat with the remaining eggplant, zucchini and sweet potato. Drizzle over lemon juice.
3. Combine the eggplant, zucchini, sweet potato, rocket and olives in a bowl.
4. Divide the salad among serving bowls. Top with goat's cheese to serve.

Tandoori lamb and sweet potato salad with tahini dressing

Preparation Time

15 - 20 minutes

Cooking Time

20 minutes

Ingredients (serves 6)

• 145g (1 cup) whole raw unsalted cashew nuts
• 1/2 coral lettuce, washed, dried
• 1/2 mignonette lettuce, washed, dried, larger leaves torn
• 2 small orange sweet potatoes (kumara), halved lengthways, sliced crossways into 1cm-thick pieces
• 2 tbs peanut oil
• 1kg lamb eye of loin (backstrap)
• 80g (1/4 cup) tandoori paste

· tahini dressing

• 1 x 125g container natural yoghurt
• 80ml (1/3 cup) water
• 2 tbs tahini
• 1 tbs lemon juice
• 1 garlic clove, crushed
• Pinch of salt

Method

1. Preheat barbecue grill on medium-high. Heat a non-stick frying pan over medium heat. Add cashews and cook, tossing, for 3 minutes or until toasted. Coarsely chop.
2. Place lettuce leaves in a bowl.
3. To make the tahini dressing, combine yoghurt, water, tahini, lemon juice and garlic in a jug. Taste and season with salt.
4. Place sweet potato and oil in a bowl and toss to coat. Cook on preheated grill for 5 minutes each side or until brown and tender. Transfer to bowl with lettuce.
5. Brush lamb with tandoori paste and cook on grill for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest. Thinly slice across the grain and add to the salad.
6. Toss salad and divide among serving bowls. Drizzle with tahini dressing and sprinkle with cashews. Serve immediately.

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