Fortnightly Favourites Newsletter

Hi & Welcome back to the last edition of the Fortnightly Favourites Newsletter for 2009.
This fortnight we are bringing you recipes using the zucchini which can be had for just $1.99 per kilo down at Saratoga Fresh Fruit.

I wish to say thank you to all the businesses that showed interest in becoming a part of my Local Card after we told you about it and gave you the link to look at, last fortnight.

With the benefits far outweighing the discount that they offer, it is certainly a winner for both the businesses and the local communities.

If you missed our newsletter last fortnight, or any of the previous newsletters and would like to see them just click here and choose which one/s you want.

A great gift for christmas or birthdays has come to my notice and I would like to share it with you all. This is definately the gift that keeps on giving!

What could be better than actually listening to your Mum or Grandma telling
her story in her own words in 10, 20, 50 or even 100 years time?

Lifetime Memories and Stories preserve family stories so that you can pass
them on to your future generations. Stories preserved on audio CD and in a
full colour picture life story book.
This is a great gift for your family. For more information visit the website for more details.


We would also like to thank Mel for her imput over the last few fortnight's and we look forward to bringing you more of her offerings in the new year. And don't forget, if you are looking for a really great christmas present, why not go to Mel's site and grab a gift voucher to the monthly recipe club.

To finish off the year in style, as promised, I have put together the Fortnightly Favourites Christmas Collection for you to sink your teeth into. It is jam packed with delicious recipes ranging from Christmas breakfast through to main meals and side dishes and a delectable array of Chrissie sweets (forget the diet for the day - it's Christmas)! It has ended up being a work in progress and the 10 or so pages you were originally going to get has turned into 106. It may take a little while to download but I promise you it's worth the wait.
It's in a PDF form so if you do not have a PDF programme running already, you can download one here.

Thank for receiving our newsletters over 2009.
We look forward to being able to bring you lots of great info in 2010 as well as keeping you up to date on which businesses are discounting what, for our my Local Card holders.

Cheers

Gay & the team at
Time 4 YOU Lifestyle Management

All recipes except Mel's are from www.taste.com

Click on the read button for the Fortnightly Favourites Christmas Collection with compliments!

&

Enjoy!







Mel's Offering
www.mealsbymel.com.au


TUNA AND POTATO RISSOLES

Preparation time: 10 minutes

Cooking time: 25 minutes

500g desiree potatoes, peeled and cut into chunks

1 zucchini, grated

1 carrot, grated

425g can tuna in springwater, drained

olive oil spray

salt and pepper, to taste

lemon wedges, to serve

1. Pre-heat oven to 220ºC. Place potatoes in a saucepan of cold water and bring to the boil. Cook for 10 minutes or until soft then drain and mash.

2. Add zucchini, carrot, tuna and salt and pepper to potato and mix well.

3. Form into small patties, spray with oil and bake for 15 minutes or until golden.

4. Serve with lemon wedges and salad.

Serves 4

Note: Any left over patties can be wrap in plastic wrap and frozen for later use. They taste great on sandwiches with tomato sauce!

Creamy zucchini soup

Ingredients (serves 4)

• 1 tablespoon oil
• 1 onion, coarsely chopped
• 1 garlic clove, crushed
• 4 large zucchini, chopped
• 2 large potatoes, peeled, chopped
• 1L chicken stock
• 3/4 cup cream
• salt and cracked black pepper

Method

1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add 1 coarsely chopped onion, 1 crushed garlic clove, 4 large chopped zucchini and 2 large peeled, chopped potatoes. Cook for 5 minutes, making sure vegetables don't brown.
2. Add 1L chicken stock and 1 cup water. Bring soup to the boil, reduce heat and simmer for 20 minutes or until potatoes are soft. Remove from heat and cool for 5 minutes.
3. Blend with a hand-held blender until smooth. Return soup to the heat and add 3/4 cup cream, salt and cracked black pepper. Warm through and serve with crusty bread.
   

Sweetcorn and zucchini fritters

Ingredients (serves 5)

• 1 1/2 cups self-raising flour
• 1 cup milk
• 2 eggs
• 2 large corn cobs, kernels removed
• 1 zucchini, trimmed, grated
• olive oil, for shallow-frying
• 1 cup tzatziki dip, to serve

Method

1. Sift flour into a bowl. Season with salt and pepper. Using a fork, whisk milk and eggs together in a jug until combined. Pour over flour. Stir until smooth. Add corn and zucchini. Stir until well combined.
2. Add enough oil to a large, non-stick frying pan to cover base. Heat over medium heat until hot. Using 1/4 cup of mixture per fritter, spoon mixture, 3 fritters at a time, into pan. Cook for 3 to 4 minutes each side or until golden and firm to touch in the centre. Transfer to a wire rack to cool.

Notes & tips

• To freeze: Wrap each fritter in plastic wrap, then foil. Freeze for up to 2 months. Remove from freezer in the morning. Place frozen fritters in lunch box with a small container of tzatziki. Fritters will thaw by lunchtime.

Zucchini salad with mint and ricotta

Ingredients (serves 6)

• 4 large green zucchini, trimmed
• 4 large yellow zucchini, trimmed
• 1 tbs extra virgin olive oil
• 1 tbs chopped thyme
• 125g fresh ricotta, crumbled
• 1/4 cup small mint leaves

• Lemon and cumin dressing:

• 1 tsp cumin seeds
• 1/3 cup (80ml) extra virgin olive oil
• 1 small clove garlic, finely chopped
• Juice of 1/2 lemon

Method

1. Cut zucchini diagonally into 1cm-thick slices. Place in a large bowl. Add oil and thyme, and season to taste with salt and pepper. Toss well to coat.
2. Preheat a barbecue or char-grill pan over medium heat until hot then cook zucchini, in batches, for 3-4 minutes each side or until lightly charred and just tender. Transfer to a large platter.
3. Meanwhile, for dressing, place cumin seeds in a small frying pan and cook over low-medium heat for 1-2 minutes or until darkened and fragrant. Transfer to a pestle and mortar. Allow to cool slightly then grind to a coarse powder. Stir in oil, garlic and lemon juice. Season to taste.
4. Pour dressing over warm zucchini and set aside to cool. Just before serving, scatter over ricotta and mint.

Notes & tips

• Hint: The lemon and cumin dressing would also be delicious drizzled over roast potatoes and served with white-fleshed fish.

Lemon, zucchini and chicken pasta

Ingredients (serves 4)

• 375g bowtie (farfalle) pasta
• 100g butter, chopped
• 2 zucchini, coarsely grated
• 2 yellow zucchini, coarsely grated
• 1 garlic clove, crushed
• 2 cups shredded cooked chicken
• 2 green onions, thinly sliced
• 1 large lemon, rind finely grated, juiced
• 1/4 cup chopped flat-leaf parsley leaves
• grated parmesan cheese, optional, to serve

Method

1. Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain and set aside.
2. Meanwhile, heat 30g butter in a large, deep-sided frying pan over medium heat. Add zucchini and garlic and cook, stirring, for 5 minutes or until zucchini is soft. Add chicken and cook, stirring, for 4 minutes or until heated through.
3. Add pasta, remaining 70g butter, green onions, lemon rind, 1/4 cup lemon juice and parsley to chicken mixture. Cook, stirring, over low heat until heated through. Sprinkle with parmesan, if using. Season with salt and pepper. Serve.

That's it from us for the fortnight, so stay safe and happy, have a fabulous Christmas with loved ones and friends and we look forward to bringing you another year of Favourite recipes and lots of other community info in 2010.

Bon Appetit!