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!