Fortnightly Favourites Newsletter!

Hi and welcome back to the Fortnightly Newsletter. This fortnight the emphasis is on the nectarine with Saratoga Fresh Fruit offering them at just $2.00 for 8. What a great buy! Although not the easiest fruit to find recipes on, we have succeeded and hope that you like them.

Mel will be putting forward her fortnightly offering too, so please enjoy!

Well, we are finally at the point where we can introduce you to the my Local Card.
We have just launched my Local Card in Newcastle and the response has been marvellous.
click here to take a look at the website.
If you are interested in offering your business (once you have taken a look at the website) as one of our valued discounters when we launch on the Central Coast early 2010, please send an email to time4youlifestyle@gmail.com and we will provide you with all the information required.
We will keep you informed via the newsletter as to when my Local Card is being launched on the Coast so that you can be one of the first to purchase a card and take advantage of the discounts.

With the focus so strongly on caring for yourself and the planet these days, I would like to take this opportunity to invite you along to a new and very lovely experience. Click here to view the flyer for all details.
Young Living Essential Oils is a welcome retreat for the mind, body and spirit. There will be free Valor balances being offered during the afternoon and for one lucky person - a Raindrop Treatment. (want to know more - contact Sarah for information).

Life as usual for me is very busy, getting formals and parties organised (and somewhere in between it all, running a business) as well as being in the process of compiling the list of Christmas recipes that we will be sending out shortly.
(keep your eye out for the link)

Well that's it from me this fortnight so happy cooking and enjoy the rewards!

Gay and the Team at
Time 4 YOU Lifestyle Management

Mels Fortnightly Offering.

Baked nectarines with crumble topping

Preparation time: 5 minutes

Cooking time: 15 minutes

4 nectarines, cut in half

¼ cup brown sugar

½ cup toasted muesli or favourite cereal

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

1. Pre-heat oven to 180ºC.

2. Place nectarine halves in an oven proof dish.

3. Mix together sugar, muesli and spices. Place equal amounts on top of each nectarine half and bake for 15 minutes. Serve with low fat vanilla yoghurt.

Serves 4

Nectarine, cucumber and almond salad

They're great in sweet dishes, but nectarines can star in savoury sides as well.

Preparation Time

20 - 35 minutes

Cooking Time

5 minutes

Ingredients (serves 6)

• 60ml (1/4 cup) rice wine vinegar
• 55g (1/4 cup) caster sugar
• 1 small fresh red chilli, deseeded, thinly sliced
• 8 (about 800g) nectarines, halved, stone removed, cut into thin wedges
• 2 Lebanese cucumbers, halved lengthways, thinly sliced
• 85g (1/2 cup) almond kernels, coarsely chopped
• 1/3 cup shredded fresh mint
• 2 tbs olive oil
• Fresh mint leaves, to serve

Method

1. Place the vinegar and sugar in a small saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Add the chilli and stir to combine. Set aside for 15 minutes to cool completely.
2. Combine the nectarine, cucumber, almond and shredded mint in a bowl.
3. Gradually add the oil to the vinegar mixture and whisk until combined. Pour the dressing over the nectarine mixture and gently toss until just combined. Divide among serving plates. Top with mint leaves and season with pepper. Serve immediately.

Notes & tips

• Variation: Peach & macadamia salad - Add 4 shallots, thinly sliced, in step 2. Replace the nectarines with peaches and almonds with macadamia nuts, coarsely chopped, in step 2. Replace the mint with fresh Thai basil leaves, shredded.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

Thai chicken & nectarine salad with lemon grass dressing

Preparation Time

15 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 3 (about 200g each) single chicken breast fillets
• 80g (1/2 cup) whole raw unsalted cashew nuts
• 3 ripe white slipstone nectarines, halved, stones removed, thinly sliced
• 60g snow pea sprouts
• 60g bean sprouts, ends trimmed
• 60g baby Asian greens
• 12 fresh coriander sprigs
• 6 fresh basil leaves, shredded
• Pinch of salt

• lemon-grass dressing

• 80ml (1/3 cup) white vinegar
• 80ml (1/3 cup) cold water
• 40g (1/4 cup) finely chopped palm sugar
• 2 lemon-grass stems, pale section only, finely chopped
• 1 1/2 tsp fish sauce

Method

1. Half-fill a large saucepan with cold water. Cover and bring to the boil over high heat. Reduce heat to medium-low. Add the chicken and simmer, covered, for 15 minutes or until tender. Transfer chicken to a plate and set aside for 10 minutes to cool. Shred.
2. Meanwhile, to make the lemon-grass dressing, combine the vinegar, water, sugar, lemon grass and fish sauce in a small saucepan and stir over low heat until the sugar dissolves. Increase heat to medium and simmer for 5 minutes or until reduced by half. Remove from heat and set aside for 10 minutes to cool. Strain through a fine sieve into a jug. Discard the lemon grass.
3. Place cashews in a medium non-stick frying pan over medium heat and cook, stirring, for 3 minutes or until toasted. Remove from heat and set aside for 5 minutes to cool. Coarsely chop.
4. Combine chicken, nectarine, snow pea sprouts, bean sprouts, Asian greens, coriander and basil in a large bowl. Add the lemon-grass dressing and gently toss to combine. Taste and season with salt. Spoon among serving bowls and sprinkle with toasted cashews.

Little Nectarine Puddings

Ingredients (serves 4)

• 1kg nectarines
• 60ml (1/4 cup) amaretto liqueur
• 175g caster sugar
• 115g unsalted butter, softened
• 2 eggs
• 40ml (2 tbs) milk
• 225g self-raising flour, sifted

Method

1. Preheat the oven to 180°C.
2. Cut the nectarines into thin slices, discard the stones and place in a bowl with the amaretto and 60g of sugar. Toss to combine. Divide the nectarines between six 300ml ovenproof dishes, packing in well. (You need to leave a generous space between the fruit and the top of the dish to allow the pudding to rise.)
3. Place the butter and remaining sugar in an electric mixer and beat until pale and fluffy. Quickly beat in the eggs one at a time followed by the milk, then fold in the flour.
4. Divide the mixture between the dishes, place them on a baking tray and bake for 30 minutes or until the tops have risen and are golden.
5. Serve warm with ice-cream.

Nectarine, mango & raspberry crumble

Ingredients (serves 6)

• 4 nectarines, flesh sliced
• 2 mangoes, flesh sliced
• 400g raspberries
• 1 1/2 tbs plain flour
• 1 1/2 cup (110g) caster sugar
• 2 tbs lime juice
• Thick cream, to serve

• Topping

• 1 cup (150g) plain flour
• 1 tsp baking powder
• 75g demerara sugar
• 100g macadamia nuts
• 75g chilled butter, diced

Method

1. Preheat the oven to 170°C.
2. Toss nectarine and mango slices with raspberries, flour, sugar and lime juice.
3. For the topping, place all ingredients in a food processor. Pulse until just combined.
4. Place the nectarine and mango mixture in a 2-litre baking dish. Cover the fruit with the topping and bake for 45 minutes or until golden. Serve with cream.

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If you have anything of interest that you would like to advertise within our newsletter, please send details to time4youlifestyle@gmail.com and make sure you include your contact number and email address if different to sent.

All recipes apart from Mel's offering are from taste.com.au.

We hope that you have enjoyed this newsletter, so until next fortnight, stay safe and happy and

Bon Appetit!

Fortnightly Favourites Newsletter

Hi and welcome back to the next edition of the Fortnightly Favourites Newsletter.
With all our thoughts turning to the beautiful summer salads and easy to make meals, Saratoga Fresh Fruit are making it very convenient for you to purchase a one kilo bag of tomatoes this fortnight for a tiny $2.50.

We have also come across a lady this fortnight that we are really excited to be introducing to you.
Mel is a food stylist, home economist and food editor with over 10 years experience in the food industry.
Each fortnight we will be introducing one of Mel's recipes based on the fruit or vege of the fortnight.
With Mel's extensive knowledge of food, she has also started her own website www.mealsbymel.com.au and now offers, for a very minimal monthly fee, a four weekly list of great recipes to make every night of the week along with a shopping list that you simply print out and take with you.
No more wondering what to do for dinner tonight and as soon as I saw it I just had to join up and after taking a look at the recipes, I'm really pleased that I did.
As I write this I have the printed list sitting here, waiting for a trip to the shops with my son (too easy).
She will also, on request, design custom plans for the person or family with special food needs (just go to her contact page here).

I was also fortunate enough to experience the workshop that was being run by Claudia last week, on staying protected as you go about your daily life.
I now understand how important it is to stay protected and how easily other peoples moods affect your own.
Claudia provided me with some wonderful lessons and excellent literature to take home with me.
I would recommend Claudia's workshop to anyone who wishes to learn to protect themselves from the negative energies of others that we encounter every day.

The fundraising day at Brisbania Public School was a huge success last fortnight with a great day had by all.
Thankyou to all who attended through the newsletter.
Don't forget, with Christmas fast approaching, if your school or club is running anything of public interest, we are happy to give it a rap.
If you are organising a fundraising function, we are also happy to let others know.
If you no longer wish to receive this newsletter, or have something of interest to add, please send an email to time4youlifestyle@gmail.com

Thanks and have a great fortnight

Gay and the team.

Now onto the recipes - hope you enjoy.

Mel's Fortnightly offering
Melinda Henry www.mealsbymel.com.au

Nacho Quesadillas

Preparation time: 5 minutes

Cooking time: 10 minutes

500g beef mince

1 tablespoon ground cumin

1 teaspoon paprika

salt and pepper, to taste

420g can red kidney beans

4 tomatoes, chopped

1 tablespoon fresh coriander, chopped

8 tortillas

½ cup cheddar cheese

guacamole, to serve

sour cream or natural yoghurt, to serve

1. Pre-heat a non-stick frying pan. Add mince and sauté until brown. Add cumin, paprika, salt and pepper, red kidney beans and tomatoes and cook for 4-5 minutes or until tomato softens. Stir through chopped coriander..
2. Place four tortillas on a flat surface and divide mince mixture between them. Sprinkle with cheese and then top each with another tortilla.
3. Spray with oil and place into a smooth sandwich press or a non-stick frying pan and cook until golden on each side.
4. Remove and cut into wedges then serve with guacamole, sour cream or yoghurt and salad.

Serves 4

Note: A quick and easy guacamole can me made by mixing 1 avocado with the juice of 1 lemon.

Hint: To add more fibre to this recipe you can also grate a carrot and zucchini into the mince.

Can't wait to make this one, sounds great!

Scrambled egg croissant

Ingredients (serves 4)

• 4 tomatoes, cut in half crossways
• 8 slices prosciutto
• olive oil cooking spray
• 4 croissants
• 8 eggs
• 1/2 cup pouring cream
• 2 tablespoons finely chopped chives
• 1 tablespoon thyme leaves
• 1 tablespoon butter

Method

1. Preheat oven to 180°C. Heat a chargrill or non-stick frying pan over medium-high heat. Season tomatoes with salt and pepper. Lightly spray prosciutto and cut-side of tomatoes with oil. Cook for 2 to 3 minutes or until tomatoes are charred and prosciutto is crisp.
2. Meanwhile, place croissants on a baking tray. Heat in oven for 5 to 7 minutes or until crisp. Whisk eggs, cream, chives and thyme in a large bowl. Season with pepper.
3. Melt butter in a large, non-stick frying pan over medium heat until it starts to sizzle. Pour well-beaten eggs into pan. Stir gently with a wooden spoon (see tip) until eggs form creamy curds. Remove pan from heat immediately.
4. Split croissants in half lengthways. Fill with scrambled egg. Serve with tomatoes and prosciutto.

Notes & tips

• Tip: Don't start stirring the eggs until the first signs of setting. Use a wooden spoon or spatula to push cooked egg to the centre, tilting the pan to allow uncooked egg to come in contact with the base.

Tomato, lime and beef salad with cellophane noodles

Preparation Time

20 - 25 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 3 (about 450g) beef scotch fillet steaks
• Olive oil spray
• 1 x 250g pkt cellophane (mung bean) noodles
• 1 long fresh red chilli, deseeded, finely chopped
• 55g (1/4 cup, firmly packed) brown sugar
• 2 tbs fresh lime juice
• 2 tbs fish sauce
• 3 ripe vine-ripened tomatoes, cut into thin wedges
• 1 bunch fresh Thai basil, leaves picked
• 1 bunch fresh coriander, leaves picked
• Lime wedges, to serve

Method

1. Preheat a barbecue grill or chargrill on medium-high. Spray the beef with olive oil spray. Cook for 3-4 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.
2. Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain. Whisk together the chilli, brown sugar, lime juice and fish sauce in a jug.
3. Combine the beef, tomato, basil and coriander in a bowl and toss to combine.
4. Pour over the dressing and toss to combine. Divide the noodles among serving plates and top with the beef mixture. Serve with lime wedges.

Notes & tips

• Tip: It's usually easier to slice your tomatoes with a small serrated knife instead of a flat-edged knife. If you are using a flat-edged knife, make sure it's very sharp otherwise it will squash the tomato.

Pan fried perch with tomato, olive & caper salsa

Blanch, peel and finely chop tomatoes to make the perfect salsa for pan-fried fish.

Preparation Time

30 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 3 (about 500g) firm ripe tomatoes
• 1 x 100g btl Delicias small capers, drained
• 50g (1/4 cup) pitted kalamata olives, finely chopped
• 2 tbs chopped fresh continental parsley
• 1 tbs red wine vinegar
• Olive oil spray
• 4 (about 200g each) firm white fish fillets (such as perch)
• 400g green beans, topped
• Lemon wedges, to serve

Method

1. Use a small knife to cut a shallow cross in the base of each tomato. Place the tomatoes in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes. Set aside to cool slightly. Use a slotted spoon to carefully remove from the water. Use your fingers to carefully remove the skin and discard.
2. Halve the tomatoes and use a teaspoon to remove the seeds and discard. Finely chop the flesh and transfer to a medium bowl. Add capers, olive, parsley and vinegar and stir to combine. Season well with pepper.
3. Spray a non-stick frying pan with oil spray and place over medium-high heat. Add the fish and cook for 2-3 minutes each side or until the fish flakes when tested with a fork.
4. Meanwhile, cook the beans in a medium saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Drain.
5. Divide fish and beans among serving plates. Top with tomato salsa. Serve with lemon wedges.

Notes & tips

• Prep: 30 mins (+ 5 mins standing & 5 mins cooling time)

All other recipes above provided from taste.com.au


We hope that you have all enjoyed this newsletter and we look forward to bringing you another next fortnight.

Until then stay safe and happy and

Bon Appetit!