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!