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!