Fortnightly Favourites Newsletter with my Local Card

Hi and welcome back to another Fortnightly Favourites Newsletter. The glorious days and cooler nights that we have been experiencing lend themselves to the following recipes and to make sure you get the best buy, Saratoga Fresh Fruit has a one kilo bag of mandarins for a tiny $2.00.
April saw the advertising of my Local Card in the Coastal Tidings magazine and the response has been nothing short of wonderful.
We have had some more great businesses come onboard with us this fortnight (please Click Here to see them all).

How often we go through our lives with our animals but do not really understand why they do the often strange and wonderful things that they do.
To understand our four legged friends better, Virginia from Ambience Wellness Centre is planning to run an Animal Communication Workshop here on the Central Coast in the next couple of months and is currently looking for expressions of interest.
Virginia comes highly trained as a Bowen Therapist for both animals and people and her ability to communicate with animals is second to none.
Please contact Virginia on 0414 696 355 for further information.

If you are looking for a great Sunday Afternoon out this Sunday,(after the dawn services on Sunday morning) look no further than Kantara House for the Shuffle Kings and Guests.
The show starts at 1pm and finishes at 5pm. Tickets are $20 if you wish to prebook or $25 at the door.

Thank you once again this fortnight from Gay and the team at my Local Card.
We look forward to bringing you more in a couple of weeks.

If you no longer wish to receive this newsletter, please type unsubscribe in the subject bar and email back to time4youlifestyle@gmail.com

All recipes from www.taste.com.au

Thanks

Gay and the Team




And now for the recipes..................

Honey-toffee mandarin skewers

Preparation Time

25 minutes

Ingredients (serves 4)

• 1L (4 cups) iced water
• 3 mandarins, peeled, segmented
• 80ml (1/3 cup) blue gum honey
• 215g (1 cup) caster sugar
• 125ml (1/2 cup) water, extra
• 2 tsp vegetable oil

Method

1. Place the iced water in a large bowl. Line a baking tray with non-stick baking paper.

2. Kids task: Thread the mandarin segments evenly onto the skewers.

3. Combine the honey, sugar, extra water and oil in a large non-stick frying pan over medium-high heat. Bring to the boil. Reduce heat to low and simmer for 10-12 minutes or until golden brown. Remove from heat.

4. Use metal tongs to coat the mandarin skewers in the toffee mixture, then place in the bowl of iced water to set. Stand skewers in a large cup and serve immediately.

Notes

• You will need 4 bamboo skewers for this recipe.

Crunchy Thai chicken salad

Preparation Time

25 minutes

Cooking Time

5 minutes

Ingredients (serves 8)

• 100g snow peas, trimmed
• 1 x 250g pkt bean shoots
• 100g baby Asian greens
• 1 Lebanese cucumber, halved lengthways, deseeded, thinly sliced
• 1/2 cup fresh coriander leaves
• 50g Chang's Crunchy Noodles
• 2 oranges or mandarins, peeled, white pith removed, segmented
• 1 Woolworths Country Style Roast Chicken, skin removed, shredded
• 1 1/2 tbs sesame seeds, toasted

• Peanut sauce

• 130g (1/2 cup) crunchy peanut butter
• 150ml coconut milk
• 1 1/2 tbs fresh lime juice
• 1 1/2 tbs kecap manis
• 1 1/2 tbs sweet chilli sauce
• 1 1/2 tsp curry powder

Method

1. To make the peanut sauce, place the peanut butter, coconut milk, lime juice, kecap manis, sweet chilli sauce and curry powder in a small saucepan over medium heat. Cook, stirring, for 4-5 minutes or until smooth and heated through. Set aside and cover to keep warm.

2. Meanwhile, cook the snow peas in a saucepan of boiling water for 1 minute or until bright green and tender crisp. Refresh under cold running water. Drain.

3. Combine the snow peas, bean shoots, Asian greens, cucumber and coriander in a bowl. Place on a large serving platter and sprinkle with the noodles.

4. Top with the orange or mandarin and chicken. Drizzle over the peanut sauce and sprinkle with sesame seeds. Serve.

Notes

• To toast sesame seeds, place in a small frying pan over medium heat and stir for 2 minutes or until light golden and aromatic.

• Time-saving tip: To make this dish even easier, you can use bought satay sauce.

Chilli chicken & mandarin stir-fry

Ingredients (serves 4)

• 450g fresh thick rice noodles
• 1 bunch Chinese broccoli, leaves and stems separated
• 2 tsp oil
• 3 single chicken breast fillets, cut into thick strips
• 1/4 cup (45g) blanched almonds
• 1 garlic clove, finely chopped
• 1 long red chilli, deseeded, sliced
• 1 tsp finely grated fresh ginger
• 2 tbs soy sauce
• 1 tsp honey
• 3 mandarins, peeled, segmented

Method

1. Prepare the noodles according to the packet instructions. Cut any thick Chinese broccoli stems in half, quarters or lengthways depending on thickness.

2. Meanwhile, heat the oil in a wok or large deep frying pan over a medium-high heat. Stir-fry the chicken in two batches for 4 minutes or until cooked through. Set aside covered with foil.

3. Add the Chinese broccoli stems and almonds. Stir-fry for 2 minutes. Add the garlic, chilli and ginger. Stir-fry for 30 seconds.

4. Combine the soy sauce and honey. Add the Chinese broccoli leaves, mandarin segments and soy sauce mixture to the wok or pan. Stir-fry until the leaves are tender. Toss the noodles through until well combined.

Little pavs with syrupy mandarins

Preparation Time

10 minutes

Cooking Time

10 minutes

Makes

6

Ingredients

• 3 mandarins
• 1/2 cup (110g) caster sugar
• 2 tbs water
• 1 cinnamon stick
• 1 1/2 cups (400g) Greek-style natural yoghurt
• 6 pavlova nests
• 1/4 cup (35g) shelled pistachios, chopped

Method

1. Peel 3 strips of zest from one mandarin and set aside. Peel mandarins, break into segments, cut in half and discard pips.

2. Combine sugar and water in a small pan. Stir over very low heat for 5 minutes or until sugar has dissolved. Add zest and cinnamon stick, simmer, without stirring, for 5 minutes or until light golden. Add mandarin pieces and stir to combine. Cool. Remove zest and cinnamon stick.

3. Divide yoghurt between pavlova nests. Fill with mandarins and sprinkle with pistachios

Well that's all from us this fortnight so until next time stay safe and healthy and Bon Appetit!

Fortnightly Favourites Newsletter

with my Local Card

Hi and welcome back to this fortnight's newsletter.
All the yummy recipes this fortnight are brought to you from Taste.com.au and are based on the brown onion which is available from Saratoga Fresh Fruit for a tiny .99c per bag.

We hope that you all had a relaxing, safe and enjoyable easter break.

If you havn't already received a copy, pick up your Coastal Tidings magazine available for free from a number of different locations on the Coast.
In it you will find a pull out guide for all the my Local Card businesses. Pop it into your bag or wallet so that it is always with you.
For a full printable list of our my Local Card businesses please click here.

As you all know, we like to visit and report on the different businesses that are discounting with my Local Card and this fortnight has been no exception.
Kantara House exploded last Sunday 28th March with the amazing voice of Gail Page. We were very privileged to have the whole band come down off the stage and jam with the audience at the end of the afternoon. It was amazing and I really encourage anyone wanting a great afternoon to come along next time and take a listen. Click here for more information on what's in store at Kantara in the following few weeks. (you won't be disappointed).

Always happy to try somewhere new to eat, we ventured down to Ettalong to the Surf, Sun and Sand Cafe on Good Friday evening to enjoy a wonderful seafood feast.
The delightful Amanda and her staff, looked after all their guests beautifully. This is the first time that this cafe, which is under new management, has opened of an evening, but judging from the response of the patrons, they will be opening for dinner again quite soon.
If you wish to know when their next evening will be, phone 4341 1123.

If you are feeling like a good, healthy, fruit hit after all that easter chocolate, pop down to see Stella at the Squizit Juice Bar at Avoca with your Local Card, and have your pallette tempted with one of her delicious juices and enjoy 20% off everytime too.

I hope that you continue to enjoy the fortnightly favourites and we look forward to bringing you more of the best next fortnight.

Gay and the team


If you no longer wish to receive this newsletter, please type unsubscribe in the subject bar and return to time4youlifestyle@gmail.com

And now to the delightful recipes.............................

Beef and noodle soup (Pho bo)

Ingredients (serves 6)

• 1kg beef bones
• 3L (12 cups) cold water
• 2 brown onions, chopped
• 5cm piece ginger, peeled, sliced
• 5 whole star anise
• 2 cinnamon sticks
• 1 tsp black peppercorns
• 5 whole cloves
• 1 tbs coriander seeds
• 2 tbs fish sauce
• 2 tbs lime juice
• 100g thick rice noodles
• 1 (about 200g) beef fillet steak, thinly sliced
• 2 cups (110g) bean sprouts
• 3 green onions, trimmed, thinly sliced diagonally
• 2 red birdseye chillies, thinly sliced
• 1/2 cup mint leaves
• 1/2 cup coriander leaves
• Lime wedges, to serve

Method

1. Place the beef bones, water, onion, ginger, star anise, cinnamon, peppercorns, cloves and coriander seeds in a large saucepan over high heat. Bring to the boil. Reduce heat to very low and cook, skimming surface occasionally of any fat with a metal spoon, for 3 hours or until liquid reduces by half. Remove from heat and set aside to cool. Strain through a fine sieve into a clean saucepan. Remove and reserve any meat from the bones and discard remaining solids.

2. Place the soup over high heat and bring to a simmer. Add the fish sauce and lime juice and stir to combine. Taste and season with salt, pepper, fish sauce and lime juice.

3. Meanwhile, place the noodles in a large heatproof bowl and pour over plenty of boiling water. Set aside for 5 minutes to soak. Drain well. Divide noodles and reserved beef evenly among serving bowls. Top with sliced beef. Pour the hot soup evenly among each serving bowl. Top with bean sprouts, green onion, chilli, mint and coriander. Serve immediately with lime wedges, if desired.

Notes

• Pronounced as 'fuh', pho is renowned as Vietnam's most popular dish and is aften enjoyed for breakfast and lunch. Many cooks have their own secret to creating perfect pho. One tip is to char the ginger and onion before adding to the stock for a richer, more complex flavour; another is to use bones with marrow, and to parboil and rinse the bones for a clearer broth.

Aromatic rice with golden onions

Ingredients (serves 8)

• 1/3 cup canola oil
• 2 brown onions, cut into thin slices
• 4 cardamom pods, bruised
• 1 cinnamon stick
• 6 whole cloves
• 3 bay leaves
• 8 black peppercorns
• 2 cups basmati rice
• 4 cups chicken stock or water

Method

1. Heat 1/4 cup of oil in a large non-stick saucepan over medium-low heat. Add onions. Cook for 10 minutes or until golden. Set aside.

2. Heat remaining 1 tablespoon of oil in saucepan over medium heat. Add cardamom, cinnamon, cloves, bay leaves and peppercorns. Cook for 1 minute. Add rice. Stir to combine. Add stock or water.

3. Cover with a lid. Bring to the boil. Reduce heat to low. Cook for 20 minutes or until rice has absorbed liquid. Remove from heat. Use a fork to stir to separate grains.

4. Remove bay leaves. Stir through onions. Serve immediately

Braised steak

Ingredients (serves 4)

• 2/3 cup plain flour
• 1kg blade steak, cut into 1.5cm thick slices
• 2 tablespoons olive oil
• 3 brown onions, thinly sliced
• 410g can beef consomme soup
• carrot and parsnip mash, to serve

Method

1. Combine 1/2 cup flour, and salt and pepper on a plate. Lightly coat each piece of steak in seasoned flour.

2. Heat oil in a non-stick frying pan over medium-high heat. Cook steak, in batches, for 3 minutes each side or until browned. Transfer to an ovenproof dish.

3. Preheat oven to 180°C. Add onions to frying pan. Cook, stirring, for 4 minutes or until tender. Sprinkle remaining 2 tablespoons of flour over onions. Stir until well combined.

4. Slowly add consomme, stirring constantly. Bring mixture to the boil. Pour mixture over beef. Cover. Bake for 2 hours or until steak is tender. Serve with carrot and parsnip mash.

Carrot and Parsnip mash.

Ingredients (serves 4)

• 600g carrots, peeled, thinly sliced
• 400g parsnips, peeled, thinly sliced
• 20g butter
• 1/2 cup milk

Place carrots and parsnips in a large saucepan. Cover with cold water. Cover pan and bring to the boil over mediumhigh heat. Reduce heat to low. Simmer, uncovered, for 20 minutes or until parsnips are soft. Drain. Return to pan. Add butter and milk. Mash until smooth. Cover to keep warm.

Onion and tomato tart

Ingredients (serves 4)

• 1/4 cup olive oil
• 1kg brown onions, halved, thinly sliced
• 2 tablespoons brown sugar
• 2 sheets frozen butter puff pastry, thawed
• 250g cherry tomatoes
• 1 cup kalamata olives
• 1/2 cup small basil leaves

Method

1. Heat oil in a frying pan over medium-low heat. Add onions. Cook, stirring occasionally, for 15 minutes or until light golden. Add sugar and season with salt and pepper. Cook for 5 minutes. Set aside to cool.

2. Preheat oven to 200°C. Line 2 baking trays with baking paper. Cut each pastry sheet in half. Layer 2 pastry halves together, pressing gently to secure. Repeat with remaining pastry. Place pastry rectangles on prepared trays.

3. Lightly score a 2cm border in pastry rectangles, but do not cut all the way through

4. Divide caramelised onions between pastry rectangles. Spread to the border. Top with tomatoes, olives and basil. Bake for 30 minutes, swapping trays over in oven after 15 minutes or until pastry is crisp, puffed and golden. Serve.

Notes

• Scoring pastry: Scoring the top pastry sheet forms the border for the tarts. Don't cut all the way through, as the border and centre pastry separate during cooking. Keep food inside the border as this holds centre of pastry down, allowing edges to puff.

Well thats all from us this fortnight, so until next time, stay safe and happy and
Bon Appetit!