Fortnightly Favourites Newsletter

Hi all and welcome back to the fortnightly favourites newsletter.
This fortnight we are bringing you recipes on an old favourite, the carrot. At just $1.29c per 1 kilo bag, they are a great buy this fortnight at Saratoga Fresh Fruit.

We are also bringing you the updated list from my Local Card. There are close to 50 businesses on board now as discounting businesses (just on the Central Coast) so do your self a favour, spend $10 at any of the participating businesses that are selling the cards and take advantage of all the great savings that you will make throughout the year, both on the Central Coast and in the CBD area of Newcastle.
To find out who's selling my Local Card on the coast, click here.
If you wish to get an updated list of all the my Local Card discounting businesses click here.

As we talked about last fortnight, a group of us went down to Kantara House on Sunday 28th Feb and had a wonderful afternoon sitting in the garden listening to the fabulous Shuffle Kings and guest artists play from 2pm to 6pm.
I beleive that the band that they are having next Tuesday evening 16th March are an awesome trio so am looking forward to heading down there again.

If you wish to know more or would like to prebook tickets, click on the for more information. (and don't forget if you take along your my local card and show it, you will save 10% on all your drinks (yes, even if you purchase your card on the day or night of the concert or performance)

Please feel free to contact us if you have anything of interest that you would like to share with the community.

And now to the recipes (enjoy)!

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Skin cleansing juice

Preparation Time

5 minutes

Ingredients (serves 1)

• 2 carrots, unpeeled, ends trimmed
• 1 small red capsicum, halved, deseeded
• 1 small apple, halved, cored
• Ice cubes, to serve

Method

1. Cut the carrots, capsicum and apple into small pieces. Use a juice extractor to process the carrot, capsicum and apple, one at a time, into a jug. Pour into a serving glass and stir until well combined. Add the ice and serve immediately.

Notes

• Note: The amount of dietary fibre in this recipe will depend on the type of juicer used. With most juicers the fibre level will be 2g.

Carrot and cumin dip

Preparation Time

10 minutes

Cooking Time

30 minutes

Ingredients (serves 8)

• 1kg carrots, peeled, coarsely chopped
• 60ml (1/4 cup) olive oil
• 2 tsp ground cumin
• 3 garlic cloves, crushed
• Salt & freshly ground black pepper
• Turkish pide, to serve (see related recipe)

Method

1. Cook the carrot in a large saucepan of salted boiling water for 30 minutes or until tender. Drain.

2. Place the carrot, oil, cumin and garlic in the bowl of a food processor, and process until smooth. Taste and season with salt and pepper. Transfer to a serving bowl and serve with pide.

Notes

• You can make this dip up to 2 days ahead. Store in an airtight container in the fridge. Remove from fridge 15 minutes before serving to bring to room temperature.

Caramalised spiced carrots

Ingredients (serves 8)

• 750g carrots, peeled
• 1 red onion, halved, thinly sliced lengthways
• 1/4 cup olive oil
• 3 1/2 tablespoons caster sugar
• pinch of chilli powder
• pinch of ground nutmeg

Method

1. Preheat oven to 180°C. Line 2 large, 2cm-deep oven trays with foil.

2. Using a processor or mandolin, finely shred carrots. Place in a bowl. Add onion, oil, sugar, chilli and nutmeg. Season with salt and pepper. Mix until well combined.

3. Divide carrot mixture between prepared trays. Roast for 1 hour, swapping trays over in the oven after 30 minutes, or until crisp and golden. Allow to cool slightly. Using tongs, tear carrot mixture into pieces. Serve.

Old fashioned chicken noodle soup

Ingredients (serves 6)

• 1.5kg whole chicken
• 12 cups water
• 2 carrots, chopped
• 1 brown onion, unpeeled, chopped
• 2 celery sticks, chopped
• 6 black peppercorns
• 2 carrots, extra, cut into thin sticks
• 1/4 Chinese cabbage, finely shredded
• 140g (2 portions) instant noodles

Method

1. Place chicken, water, carrots, onion, celery and peppercorns into a large, deep saucepan. Cover. Bring to a simmer over medium heat, using a slotted spoon to skim any residue from surface. Simmer, partially covered, for 1 hour or until chicken is cooked through. Remove chicken from stock. Set aside. Once cooled, remove meat from bones. Shred chicken, discarding skin and bones. Cover. Refrigerate until required.

2. Strain stock through a sieve into a bowl. Use a spoon to press vegetables to extract liquid. Discard vegetables. Set stock aside to cool. Transfer to an airtight container. Cover. Refrigerate overnight.

3. Remove stock from fridge. Use a spoon to remove fat from top. Pour stock into a saucepan over medium heat. Bring to the boil. Add extra carrots. Simmer for 3 minutes. Add cabbage and chicken meat. Simmer for 3 minutes or until vegetables are tender and soup is heated through. Season with salt and pepper.

4. Meanwhile, cook noodles in a saucepan of boiling water. Drain well. Cut noodles into shorter lengths and divide between serving bowls. Ladle over soup. Serve.

Notes

• Start this recipe the day before.

We hope that you have enjoyed these recipes and we look forward to bringing you more next fortnight.
Until then stay safe and happy and
Bon Appetit!