Fortnightly Favourites Newsletter with my Local Card

Hi and welcome back to another edition of the Fortnightly Favourites Newsletter.
We hope that this finds you well.
This fortnight Saratoga Fresh Fruit and Seafood has Whiting fillets on sale - a 500g bag just $8.99. (crumbed or natural). I tried these myself the other night and the verdict - yum!
The new Coastal Tidings magazine for May is out now and we would like to thank Sarah for the special offer that she made to all the my Local Card businesses out there.
If you did not have a chance to take Sarah up on her offer, stay tuned as she may decide to run it again.
As usual, we like to keep you up to date with the latest businesses offering discounts to the public. Please CLICK HERE for the fully updated list.

If you are looking for something special to do this Friday night (7th May) head on down to Kantara House and be blown away.

MICHAEL WHEELER PSYCHIC MEDIUM

PRESENTS MESSAGES FROM BEYOND

TICKETS ONLY $50 FOR SHOW AND 2 COURSE MEAL OR $35 SHOW ONLY +$2 booking fee applies

DOORS OPEN AT 6.30PM, DINNER @ 7.30PM, SHOW @ 8.30PM

Since 2001 the name of Michael Wheeler has been synonymous with the highest standards of psychic mediumship. Michael's astounding accuracy and the respect of his peers have placed him in a class of his own. The testimonials Michael regularly receives confirm the unique nature of his gentle gift and the demand for his ability leads him to work with people throughout the world. Michael is the youngest medium in the world to be officially recommended by James Van Praagh.

This is looking to be an incredible night. local readers will be available before the show for short readings.

We look forward to bringing you more next fortnight but for now please find the recipes for your convenience below.

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

Thanks

Gay & the Team from my Local Card

Fish burgers

Serve these tasty fish burgers with oven baked chips and lemon wedges for a complete mid-week meal.

Ingredients (serves 4)

• 1/2 cup plain flour
• 2 eggs
• 2 1/2 cups fresh white breadcrumbs
• 1 tablespoon lemon pepper (see note)
• 700g whiting fillets (see note), bones and skin removed
• 2 tablespoons olive oil
• 40g butter, chopped
• 4 hot dog buns, split, toasted
• 80g baby rocket
• 1/2 cup tartare sauce
• oven-baked chips and lemon wedges, to serve

Method

1. Preheat oven to 150°C. Place flour on a plate. Lightly beat eggs in a shallow bowl. Combine breadcrumbs and lemon pepper on a plate.

2. Coat fish, 1 fillet at a time, in flour. Dip into egg, followed by breadcrumb mixture, gently pressing crumbs on with your fingertips. Transfer to a large plate.

3. Heat oil and butter in a large, non-stick frying pan over medium heat. Cook fish, in batches, for 2 minutes each side or until cooked through. Transfer to a baking tray. Keep warm.

4. Top hot dog bun bases with rocket, fish fillets, tartare sauce and bun tops. Serve with chips and lemon wedges.

Notes

• You can find lemon pepper in the spice aisle of your supermarket.

• You could replace the whiting with any firm white fish, such as ling.

Fish, chilli, olive and white wine pasta

Preparation Time

10 minutes

Cooking Time

15 minutes

Ingredients (serves 4)

• 300g spaghetti or fettucine
• 1/4 cup (60ml) olive oil
• 2 garlic cloves, finely chopped
• 1/2 teaspoon dried chilli flakes
• 1/4 cup (60ml) white wine
• 1/3 cup (50g) pitted kalamata olives
• 1/4 cup chopped flat-leaf parsley
• salt and cracked black pepper
• 4-8 whiting or small snapper fillets, skin on
• lemon wedges, to serve

Method

1. Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain.

2. Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add the garlic and chilli and cook, stirring, for 3 minutes. Add the wine and cook for another 2 minutes. Stir through the olives, parsley, salt and pepper. Add the cooked pasta and gently toss to combine. Cover and set aside.

3. Heat a little extra oil in a clean non-stick frying pan and cook the fish for 1-2 minutes each side or until just cooked through (the fish should flake easily with a fork when tested in the thickest part).

4. Divide the pasta among serving bowls and top with a portion of fish. Serve with lemon wedges, if desired.

Whiting with lemon dill sauce

Cooking Time

15 minutes

Ingredients (serves 4)

• 50g butter
• 2 lemons, cut into wedges
• 4 (about 600g) firm white fish fillets (such as whiting or bream)
• 4 green shallots, ends trimmed, thinly sliced
• 2 tbs drained capers, chopped
• 2 tbs chopped fresh dill
• 2 1/2 tbs fresh lemon juice
• 1 bunch rocket, ends trimmed, washed, dried
• 4 red radishes, thinly sliced
• 2 tsp extra virgin olive oil
• Crusty bread, to serve

Method

1. Melt 10g of the butter in a non-stick frying pan over medium-high heat until foaming. Add the lemon wedges and cook for 1-2 minutes each side or until caramelised. Transfer to a plate.

2. Season both sides of the fish with salt and pepper. Add to the pan and cook for 2-3 minutes each side or until the flesh flakes easily when tested with a fork. Transfer to a plate and cover with foil to keep warm.

3. Reduce heat to medium. Melt the remaining butter in pan until foaming. Add the shallot and capers and cook, stirring, for 1 minute or until shallot softens. Add the dill and 2 tbs of the lemon juice and stir until heated though.

4. Meanwhile, combine the rocket and radish in a medium bowl. Drizzle over the oil and remaining lemon juice and gently toss to combine.

5. Divide the fish among serving plates. Top with the caper mixture and serve with lemon wedges, rocket salad and crusty bread, if desired.

Notes

• With a twist: Omit step 3 and make this easy salsa to serve with fish: Finely chop 1 red capsicum, 1 avocado and 1 long fresh red chilli. Place in a bowl and stir in 1 tbs fresh lime juice. Spoon over fish to serve.

Avocado and chickpea salsa with grilled fish

Have a tasty summer meal on the table in less than 30 minutes!

Preparation Time

15 minutes

Cooking Time

5 minutes

Ingredients (serves 4)

• 2 ripe avocados, halved, stoned, peeled, coarsely chopped
• 125g tin chickpeas, rinsed, drained
• 250g cherry tomatoes, chopped
• 2 fresh red birdseye chillies, seeded, finely chopped
• 1/2 cup coriander leaves
• 1 tbs lime juice
• 2 tbs plain flour
• 2 tsp sumac
• 8 (about 800g) white fish fillets (such as bream or whiting)
• 1 tbs vegetable oil
• Mixed salad leaves, to serve

Method

1. Combine the avocado, chickpeas, tomatoes, chilli, coriander and lime juice in a medium bowl. Taste and season with salt and pepper. Set aside.

2. Combine the flour and sumac on a plate and season with salt and pepper. Roll the fish fillets lightly in the flour.

3. Heat the oil in a large frying pan over high heat. Add the fish and cook for 2 minutes each side or until golden brown and just cooked through. Transfer to a plate lined with paper towel.

4. Place the fish on serving plates. Top with avocado salsa. Serve immediately with mixed salad leaves, if desired.

Notes

• Tip: If you are using dried chickpeas, place them in a large saucepan, cover with plenty of water and soak overnight. Rinse, drain, return to saucepan and cover with water, then bring to the boil. Reduce heat to a simmer and cook for 30-40 minutes or until the chickpeas are tender. Drain and cool before use.

That's it from us this fortnight, so until next time stay safe and happy and
Bon Appetit!

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!

Fortnightly Favourites Newsletter

Hi and welcome.

Yes, it is that time again. Time to bring you some exciting recipes on the humble pumpkin (but the recipes are far from humble)!
Saratoga Fresh Fruit has Jap pumpkin on sale this fortnight for a tiny $1.29 a kilo so if these recipes tempt you to make them, make sure you see Lorraine and the gang to stock up.

It's hard to believe that we are now moving into the end of March.
It seems like I only just stopped writing the last newsletter.

We are heading off to Kantara House again this Sunday for another great afternoon of Jazz in the Rainforest.
If you have been thinking of going down, there's a couple of great discounts available to you.
*If you prebook your tickets you pay only $15 or buy at the door on arrival, $20.
*You can become a member of the my Local Card club by purchasing a card for just $10 when you purchase your ticket and receive 10% discount on all your drinks both on Sunday and at any venue at Kantara for a full 12 months. (there are currently about 50 great businesses on the Coast all offering fabulous discounts to members as well)
To see all the discounting businesses CLICK HERE

We hope that you enjoy looking at and making the following recipes and to start them off we have Mel's offering of Crunchy Chicken Strips just perfect for the family with the school holidays on their way.

Cheers

Gay and the team

CRUNCHY CHICKEN STRIPS

Preparation time: 15 minutes

Cooking time: 20 minutes

1 teaspoon mustard powder

2 eggs, lightly beaten

1kg chicken tenderloins

1 cup cous cous

3/4 cup boiling chicken stock

¼ cup ground parmesan cheese (optional)

1 tablespoon Basil leaves, chopped

olive oil spray

1. Pre-heat oven to 200ºC. Mix mustard and egg together.

2. Place cous cous and stock in a bowl. Stir to combine then mix through parmesan and basil leaves.

3. Dip tenderloins in egg then place in cous cous mixture and spread with fingers to coat. Place onto a baking tray lined with baking paper. Spray with oil and cook for 10 minutes, turn and cook a further 10 minutes.

4. Serve with salad, sweet chilli sauce and sour cream if desired.

Serves 4

Note: If you can’t buy tenderloins, you can use chicken breast fillets and cut them into strips.

Pumpkin scone loaf

Ingredients (serves 8)

• 300g jap pumpkin, peeled, deseeded, cut into 2.5cm pieces
• 3 cups self-raising flour, sifted
• 2 tablespoons brown sugar
• 1 teaspoon ground nutmeg
• 100g tasty cheese, finely grated
• 1/3 cup thickened cream
• 1/3 cup milk
• butter, to serve

Method

1. Preheat oven to 220°C. Line a flat baking tray with baking paper. Place pumpkin on a microwave-safe plate. Cover and microwave on HIGH (100%) for 3 to 4 minutes or until tender. Drain pumpkin. Allow to cool. Mash with a fork.

2. Combine flour, sugar, nutmeg and cheese in a large bowl. Mix well. Combine pumpkin, cream and 1/4 cup of milk in a bowl. Add to flour mixture. Using a flat-bladed knife, stir until mixture comes together, adding remaining 1 tablespoon of milk if necessary. Turn onto a lightly-floured surface. Knead until just smooth.

3. Roll out dough to a 20cm x 30cm rectangle. Roll up from 1 long end to the other like a Swiss roll. Place on prepared tray. Make 1cm-deep cuts, at 2cm intervals, across the top of the loaf. Bake for 25 to 30 minutes or until golden and cooked through. Serve warm with butter.

Notes

• This scone loaf can be served warm or at room temperature. Leftover slices can be toasted under the grill.

• Variation

• You could replace the tasty cheese with soft, creamy feta, crumbled.

Warm pumpkin & goat's cheese salad (vegetarian)

Ingredients (serves 4)

• 1/2 small jap pumpkin (skin on), cut into thin wedges
• 100ml olive oil
• 1 tbs thyme leaves
• 150g firm goat's cheese, cut into rounds
• 1 cup panko breadcrumbs*
• 2 tbs balsamic vinegar
• 1 tsp Dijon mustard
• 4 cups baby salad leaves (mesclun)

Method

1. Preheat the oven to 200°C.

2. Toss pumpkin with 2 tablespoons of the oil and thyme. Season with salt and freshly ground black pepper. Place on a baking tray and roast for 30 minutes, turning once, until cooked and lightly caramelised. Set aside to cool slightly.

3. Meanwhile, brush the cheese rounds with 1 tablespoon of the remaining olive oil and coat in the breadcrumbs. Place on a separate greased baking tray and chill until just before you're ready to serve the salad.

4. Whisk together the vinegar, mustard and remaining 2 tablespoons of oil. Season to taste with salt and pepper.

5. Place the goat's cheese in the oven for 5-6 minutes until crumbs are golden.

6. Toss the salad leaves and pumpkin in half the vinaigrette and pile onto plates. Add the warmed goat's cheese and drizzle with the remaining vinaigrette.

Notes

• * From Asian food shops. Substitute dry breadcrumbs.

Salmon with spiced pumpkin and tomatoes

Preparation Time

15 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 1/3 cup (80ml) extra virgin olive oil
• 2 cloves garlic, finely chopped
• 2 celery stalks, trimmed, thinly sliced
• 1/3 cup (55g) blanched whole almonds
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 800g jap pumpkin, peeled, seeded, cut into 2cm pieces
• 400g can chopped tomatoes
• 4 x 175g pieces salmon or ocean trout fillet, skinned
• 1/3 cup coarsely chopped coriander leaves
• Lemon wedges, to serve

Method

1. Heat 1/4 cup oil in a large saucepan over medium heat. Add garlic, celery and almonds. Cook, stirring often, for 3 minutes or until vegetables are beginning to soften. Add spices. Cook, stirring, for 1 minute or until fragrant.

2. Add pumpkin to pan. Stir to coat, then add tomatoes and 1/2 cup water. Season to taste with salt and pepper. Bring to the boil. Reduce heat to low-medium. Cover. Simmer, stirring occasionally, for 10 minutes or until pumpkin is tender.

3. Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat. Add salmon. Season to taste, then cook for 4-5 minutes, turning once, or until pale golden and cooked to your liking.

4. Divide pumpkin mixture among plates. Sprinkle with coriander then top with salmon. Serve with lemon wedges.

Roast vegetables with pine nut crumble

Ingredients (serves 4)

• 3 large Desiree potatoes, peeled
• 1 large kumara (orange sweet potato), peeled
• 600g Jap pumpkin, peeled, deseeded
• 2 tablespoons olive oil
• 4 slices white bread, roughly chopped
• 1/4 cup pine nuts, toasted
• 1/3 cup grated parmesan cheese
• 1/4 cup flat-leaf parsley leaves, chopped
• 1 garlic clove, crushed
• 40g butter, melted, cooled

Method

1. Preheat oven to 200°C. Cut potatoes, kumara and pumpkin into 5cm pieces. Place all vegetables into a roasting dish in a single layer. Drizzle with oil. Season with salt and pepper. Toss to coat. Roast for 45 minutes or until golden and just tender.

2. Place bread and pine nuts into a food processor. Process until crumbs form. Transfer to a bowl. Add parmesan, parsley, garlic and butter. Season with salt and pepper. Mix well. Remove vegetables from oven. Sprinkle crumble over vegetables. Roast for a further 10 minutes or until crumble is golden. Serve.

Notes

• Hint: This crumble goes well with any roast meats.

Well that's it from us again this fortnight. Until next time we meet may you all stay happy, healthy and safe and
Bon Appetit!


If you no longer wish to receive this newsletter, please send an email with unsubscribe in the subject bar. Thank you.

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!