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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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!