Fotnightly Favourites Newsletter

Hi and welcome back to the Fortnightly Favourites Newsletter.
This fortnight we are bringing you recipes on the perfect peach.
And Saratoga Fresh Fruit has them this fortnight at the tiny price of $2.00 for 6.
A great buy!
The recipes that we have included for you will hopefully put you in the mood for cooking, with the emphasis being on light and easy.

Hard to believe that the kids are back at school and we are heading into the last stretch before Christmas.
We are planning to send you a collection of christmas recipes in an upcoming newsletter so keep your eye out for the link.

Don't forget that if you have anything you would like to share with the community, please let me know and we will be happy to mention it in our newsletter.
(as long as it sits within our guidelines)

This weekend there is a fund raiser happening at Brisbania Public School, High Street, Saratoga. Should be a great day with all sorts of fun things happening including jumping castles for the kids, over 25 market stalls selling everything from cakes to show bags and even a tarot reader on hand for those that wish to have a little more guidence in their lives! So if you are available on Saturday and are looking for a fun day out, put this one on your to-do list.

Do you ever feel in your day to day dealings with people that some meetings leave you drained and lethargic while other meetings leave you uplifted and feeling great?
The reason for this is the negative and positive energies that everyone carries.
To show you how to protect yourself from the draining energies and stay protected on a daily basis, Claudia our local healer, is running a 1 day workshop.
If you are interested in contacting Claudia for this workshop please click on the link.

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


That's about it from us this fortnight, so we hope that you enjoy the recipes and have a great fortnight.

Gay and the team

Peach Muffins

Ingredients (makes 12)

• 4 peaches
• 2 1/2 cups (375g) self-raising flour
• 1/2 cup (80g) brown sugar
• 1 cup (250ml) skim milk
• 1 egg
• 20g unsaturated margarine, melted
• 2 tbs rolled oats

Method

1. Preheat oven to 180°C. Line 12 x 1/2 cup muffin pans with paper cases. Place the peaches in a heatproof bowl. Pour over boiling water and set aside for 2-3 minutes. Drain and peel off the skin and discard. Chop the flesh away from the stone.
2. Combine the flour, sugar and peaches. Stir in the milk, egg and margarine.
3. Spoon into cases and sprinkle with the oats. Bake for 20 minutes. Serve warm.

Peach, proscuitto and feta salad

Ingredients (serves 4)

• 150g marinated feta in oil (oil reserved)
• 2 tbs balsamic vinegar
• 4 thin slices prosciutto
• 100g wild rocket leaves
• 4 small peaches, halved, stones removed, cut into wedges
• 25g walnuts, toasted

Method

1. In a small bowl, place 3 tablespoons (1/4 cup) of the reserved oil from the marinated feta and combine with the balsamic vinegar. Season with salt and pepper, set aside.
2. Brush the prosciutto with a little more of the reserved oil, and grill or fry over high heat until crisp. Break the crispy prosciutto into shards, then toss in a large bowl with the rocket and peaches. Place in serving bowls and drizzle with the dressing. Crumble over the feta and top with the toasted walnuts.

Corn fed chicken with peaches and vanilla

Ingredients (serves 4)

• 4 corn-fed chicken breasts* with skin (wingbone attached, optional)
• 1 tbs olive oil
• 3 tbs light muscovado* or brown sugar
• 4 small peaches, skinned*
• 600ml muscat or sweet white wine
• 1/2 cup (125ml) chicken stock
• 2 vanilla pods, split, seeds scraped
• Watercress, to garnish

Method

1. Preheat oven to 200°C. Season chicken. Heat oil in ovenproof frypan over medium heat. Cook chicken skin-side down for 2-3 minutes until golden. Cook for 1 minute on other side. Place pan in oven for 8 minutes. Sprinkle chicken with sugar and add peaches, wine, stock and vanilla pods and seeds to pan. Return pan to oven for 8 minutes or until chicken is cooked through, basting twice with pan juices. Remove chicken and peaches from pan and keep warm. Return pan to stove and simmer cooking juices over medium heat for 2-3 minutes to reduce. Serve chicken with peaches and vanilla sauce. Garnish with watercress.

Notes & tips

• * Corn-fed chicken is from poultry shops and selected butchers. To peel peaches, drop into boiling water for 20 seconds, then ice-cold water, then peel. Muscovado sugar is from selected supermarkets and gourmet food shops.

Peach, passionfruit & pavlova roll

.

Ingredients (serves 8)

• 3/4 cup caster sugar
• 4 eggwhites
• 1/2 cup flaked almonds
• 300ml thickened cream
• 1 tablespoon icing sugar mixture
• 400g tub sliced peaches in juice, drained, chopped
• 2 passionfruit, halved icing sugar, to serve

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 25cm x 30cm Swiss roll pan. Line with baking paper, allowing a 2cm overhang on all sides. Place a second sheet of baking paper on a flat surface. Sprinkle with 1 tablespoon caster sugar.
2. Using an electric mixer, beat eggwhites until stiff peaks form. Add remaining caster sugar. Beat for 10 minutes or until sugar has dissolved. Spread mixture over prepared pan. Smooth top. Sprinkle with almonds. Bake for 10 minutes or until top just starts to brown.
3. Meanwhile, using an electric mixer, beat cream and icing sugar until stiff peaks form. Pat peaches dry with paper towel.
4. Turn meringue onto prepared baking paper. Remove lining paper. Cool for 3 minutes. Spread with cream mixture. Top with peaches and passionfruit pulp. Roll up meringue from one long end to enclose filling. Place on a plate and refrigerate for 1 hour. Serve dusted with icing sugar.

Notes & tips

• Pavlova roll is best made on day of serving.

We hope that you have enjoyed the newsletter and it inspires you to get cooking.
All recipes provided are from www.taste.com.au

Until next fortnight stay safe and happy and
Bon Appetit!