Fortnightly Favourites Newsletter

Happy New Year to all and welcome back to the fortnightly favourites.
I trust that you all had a lovely Christmas and New Year and have jumped into 2010 feeling great.

This fortnights newsletter is based on the beautiful summer fruit, the green grape. Saratoga Fresh Fruit has a 1 Kilo bag for just $3.99.

With the release before christmas of my Local Card and the interest this has generated with both businesses and card holders alike, we are going to bring you, on a fortnightly basis, all the businesses that are giving discounts on the Central Coast to my Local Card holders.

Thanks to all those who purchased a my Local Card at the Nippers day at Killcare on Sunday. We hope that you have a great time using it and save the price of the card over and over again throughout the year. For those who wish to purchase a card, we will be at the Killcare Surf Club again on Sunday 31st January 2010. (come down and say hello) or feel free to send an email or call us for your card.

Mel is back again this year with her tried and true recipes and a special offer to card holders as well.

Don't forget, if you have any community fairs, fetes or fundraisers happening in 2010, (not for profit) we are more than happy to give them a mention in our newsletter.

If you are a fundraiser for a local not for profit organisation, and would like to offer something different to sausage sizzles and chocolates, give us a call to discuss how we can help you to raise the money without the hassle.

Hope you enjoy the recipes and dont forget to check out our Central Coast discounters.

Till next fortnight

Gay and the Team.

Central Coast Discounters

Please find below a list of our local discounters and the discount or value add they are offering cardholders.

Business & Discount

Avoca Beach Picture Theatre - end of Avoca Drive, Avoca Beach
ph: 4382 1677
*Adults tickets, at kids prices

Bay Beauty Escape - 91 Killcare Road, Hardys Bay
ph: 4360 2722
*10% off all services

Bensville Riding School - Empire Bay Drive, Bensville
ph: 4368 2400
*10% off horse rides

Heal your life - Broadwater Avenue, Saratoga
ph: 0403 684 128
*10% off consultations

Coastal Health Solutions 98 Moana Road Woy Woy
ph: 4344 2704
*20% off first consult, 10% off products after the first consultation.

Lifetime Memories Studio Moana Road Woy Woy
ph: 0416 195 501
*10% off lifetime memories package

Killcare Beach Kiosk - end of Beach Road Killcare
*$1.00 off coffee

Randall's on the Beach - upstairs Killcare surf club
ph: 4360 2040
*Free juice with big brecky, free glass of wine with lunch or dinner, - 4 cardholders together, free bottle.

Macs Point Kiosk - Marine Parade, Macmasters Beach
*$1.00 off coffee - friday and sunday evening, every second child eats free.

The Bay Gallery - 25 Broken Bay Road Ettalong
ph: 4343 1990
*10% off all framing up to $200, over $200, 20% off, 20% off art by Greg Coates

Money mapping - mobile Financial Planner
ph:0412 294 601
*1st appt. free, minimum 10% discount and a free financial tender.

Peninsular office supplies - Shop 8, 327 West Street, Umina
ph:4342 2150
*10% off 1000 business cards or 1000 A5 flyers. Perfect for your business.

Universal Spirit - Davistown Road Yattalunga
ph:0419 432 344
*10% off Reiki treatments

Meals by Mel
www.mealsbymel.com.au
*10% off monthly recipes online

And this is just the beginning!

Keep tabs on all the newest businesses
www.mylocalcard.com.au

$33.00 per year is all it costs you to take advantage of these great savings!
(with $7.50 of every card sold, going back to a not for profit organisation)

For information on how you can get your my Local Card please call Simon on
0432 287 686 or Gay on 0432 598 311.

Baked chicken with goat's feta and grapes

Preparation Time

8 minutes

Cooking Time

25 minutes

Ingredients (serves 4)

• 100g goat's milk feta
• 4 chicken breasts
• 4 prosciutto slices
• 350g red globe grapes
• 250g seedless green grapes
• 8 small fresh rosemary sprigs
• Salt & freshly ground pepper
• 2 tbs olive oil

Method

1. Preheat oven to 220°C. Cut the cheese into four even oblongs. Place the cheese under the chicken tenderloin and tuck in to secure. Pull the tenderloin over the cheese to conceal. Alternatively, if the tenderloin is small, remove the tenderloin and cut a slit horizontally into the thickest part of the chicken breast to make a pocket. Tuck the cheese into the pocket and pull the other side of the chicken breast over to enclose. Wrap a slice of prosciutto around each chicken breast.

2. Remove the grapes from the stems and place onto a large baking tray with the rosemary sprigs. Season with salt and pepper and drizzle with 1 1/2 tablespoons of the olive oil. Toss to combine.

3. Nestle the chicken breasts among the grapes. Drizzle the remaining olive oil over the chicken breasts. Season with freshly ground pepper and cook in the oven for 25 mins until chicken is cooked through.

Ocean trout with grape, almond and orzo salad

Ingredients (serves 4)

• 250g pearl barley
• 100g orzo
• 170ml extra virgin olive oil
• 100g baby spinach
• 2 tablespoons lemon juice
• 2 cloves garlic, crushed
• 2 teaspoons sumac (see note)
• 2 teaspoons coriander seeds, dry-roasted, ground
• 2 teaspoons ground cumin
• 1/4 teaspoon ground allspice
• 4 x 200g pieces ocean trout fillet, skinned, pin-boned
• 50g flaked almonds, roasted
• 50g pine nuts, roasted
• 200g small seedless green grapes, halved
• 1/4 cup each chopped dill, chopped mint and chopped flat-leaf parsley

Method

1. Cook barley in a saucepan of simmering water for 20 minutes. Add orzo, cook for another 8 minutes or until barley is tender and orzo al dente. Drain and cool under running water. Drain again, then transfer to a large bowl.

2. Heat 1 tablespoon oil in a small frying pan over medium heat, add spinach and toss for 1 minute or until just wilted, then combine with barley mixture.

3. Combine 125ml (1/2 cup) oil, lemon juice, garlic and spices in a bowl. Season with sea salt and freshly ground black pepper.

4. Preheat oven to 200˚C. Heat remaining oil in a large ovenproof frying pan over medium heat, add trout and cook for 2 minutes or until golden underneath. Turn over, then finish cooking trout in the oven for 3–5 minutes or until still slightly pink in the centre.

5. Add half the dressing, nuts, grapes and herbs to the barley mixture and toss well to combine. To serve, divide orzo salad among plates, top with a piece of ocean trout, then drizzle with remaining dressing.

Notes

• Orzo is the Italian word for barley and also the name given to barley - or rice-shaped pasta. In this salad, the two orzos make for an interesting marriage of textures.

• Sumac is a reddish brown, ground dried Middle Eastern berry with an astringent taste, available from supermarkets.

Banana & hazlenut yoghurt fruit dip

Ingredients (serves 2)

• 2 tablespoons chocolate hazelnut spread
• 200g low-fat banana honey yoghurt
• 1 red delicious apple, cored, cut into thin wedges
• 1 banana, peeled, sliced
• 1 small bunch (100g) red grapes
• 1 small bunch (100g) green grapes

Method

1. Place spread in a bowl. Add yoghurt, 1 tablespoon at a time, stirring to combine. Spoon into bowl. Serve with fruit.

Notes

• Store dip in an airtight container in the fridge for up to 3 days.

We hope you enjoyed our first newsletter of 2010 and we look forward to bringing you another next fortnight. Until then stay safe and happy and

Bon Appetit!