Fotnightly Favourites Newsletter

Hi and welcome back to the Fortnightly Favourites Newsletter.
This fortnight we are bringing you recipes on the perfect peach.
And Saratoga Fresh Fruit has them this fortnight at the tiny price of $2.00 for 6.
A great buy!
The recipes that we have included for you will hopefully put you in the mood for cooking, with the emphasis being on light and easy.

Hard to believe that the kids are back at school and we are heading into the last stretch before Christmas.
We are planning to send you a collection of christmas recipes in an upcoming newsletter so keep your eye out for the link.

Don't forget that if you have anything you would like to share with the community, please let me know and we will be happy to mention it in our newsletter.
(as long as it sits within our guidelines)

This weekend there is a fund raiser happening at Brisbania Public School, High Street, Saratoga. Should be a great day with all sorts of fun things happening including jumping castles for the kids, over 25 market stalls selling everything from cakes to show bags and even a tarot reader on hand for those that wish to have a little more guidence in their lives! So if you are available on Saturday and are looking for a fun day out, put this one on your to-do list.

Do you ever feel in your day to day dealings with people that some meetings leave you drained and lethargic while other meetings leave you uplifted and feeling great?
The reason for this is the negative and positive energies that everyone carries.
To show you how to protect yourself from the draining energies and stay protected on a daily basis, Claudia our local healer, is running a 1 day workshop.
If you are interested in contacting Claudia for this workshop please click on the link.

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


That's about it from us this fortnight, so we hope that you enjoy the recipes and have a great fortnight.

Gay and the team

Peach Muffins

Ingredients (makes 12)

• 4 peaches
• 2 1/2 cups (375g) self-raising flour
• 1/2 cup (80g) brown sugar
• 1 cup (250ml) skim milk
• 1 egg
• 20g unsaturated margarine, melted
• 2 tbs rolled oats

Method

1. Preheat oven to 180°C. Line 12 x 1/2 cup muffin pans with paper cases. Place the peaches in a heatproof bowl. Pour over boiling water and set aside for 2-3 minutes. Drain and peel off the skin and discard. Chop the flesh away from the stone.
2. Combine the flour, sugar and peaches. Stir in the milk, egg and margarine.
3. Spoon into cases and sprinkle with the oats. Bake for 20 minutes. Serve warm.

Peach, proscuitto and feta salad

Ingredients (serves 4)

• 150g marinated feta in oil (oil reserved)
• 2 tbs balsamic vinegar
• 4 thin slices prosciutto
• 100g wild rocket leaves
• 4 small peaches, halved, stones removed, cut into wedges
• 25g walnuts, toasted

Method

1. In a small bowl, place 3 tablespoons (1/4 cup) of the reserved oil from the marinated feta and combine with the balsamic vinegar. Season with salt and pepper, set aside.
2. Brush the prosciutto with a little more of the reserved oil, and grill or fry over high heat until crisp. Break the crispy prosciutto into shards, then toss in a large bowl with the rocket and peaches. Place in serving bowls and drizzle with the dressing. Crumble over the feta and top with the toasted walnuts.

Corn fed chicken with peaches and vanilla

Ingredients (serves 4)

• 4 corn-fed chicken breasts* with skin (wingbone attached, optional)
• 1 tbs olive oil
• 3 tbs light muscovado* or brown sugar
• 4 small peaches, skinned*
• 600ml muscat or sweet white wine
• 1/2 cup (125ml) chicken stock
• 2 vanilla pods, split, seeds scraped
• Watercress, to garnish

Method

1. Preheat oven to 200°C. Season chicken. Heat oil in ovenproof frypan over medium heat. Cook chicken skin-side down for 2-3 minutes until golden. Cook for 1 minute on other side. Place pan in oven for 8 minutes. Sprinkle chicken with sugar and add peaches, wine, stock and vanilla pods and seeds to pan. Return pan to oven for 8 minutes or until chicken is cooked through, basting twice with pan juices. Remove chicken and peaches from pan and keep warm. Return pan to stove and simmer cooking juices over medium heat for 2-3 minutes to reduce. Serve chicken with peaches and vanilla sauce. Garnish with watercress.

Notes & tips

• * Corn-fed chicken is from poultry shops and selected butchers. To peel peaches, drop into boiling water for 20 seconds, then ice-cold water, then peel. Muscovado sugar is from selected supermarkets and gourmet food shops.

Peach, passionfruit & pavlova roll

.

Ingredients (serves 8)

• 3/4 cup caster sugar
• 4 eggwhites
• 1/2 cup flaked almonds
• 300ml thickened cream
• 1 tablespoon icing sugar mixture
• 400g tub sliced peaches in juice, drained, chopped
• 2 passionfruit, halved icing sugar, to serve

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 25cm x 30cm Swiss roll pan. Line with baking paper, allowing a 2cm overhang on all sides. Place a second sheet of baking paper on a flat surface. Sprinkle with 1 tablespoon caster sugar.
2. Using an electric mixer, beat eggwhites until stiff peaks form. Add remaining caster sugar. Beat for 10 minutes or until sugar has dissolved. Spread mixture over prepared pan. Smooth top. Sprinkle with almonds. Bake for 10 minutes or until top just starts to brown.
3. Meanwhile, using an electric mixer, beat cream and icing sugar until stiff peaks form. Pat peaches dry with paper towel.
4. Turn meringue onto prepared baking paper. Remove lining paper. Cool for 3 minutes. Spread with cream mixture. Top with peaches and passionfruit pulp. Roll up meringue from one long end to enclose filling. Place on a plate and refrigerate for 1 hour. Serve dusted with icing sugar.

Notes & tips

• Pavlova roll is best made on day of serving.

We hope that you have enjoyed the newsletter and it inspires you to get cooking.
All recipes provided are from www.taste.com.au

Until next fortnight stay safe and happy and
Bon Appetit!

Fortnightly Favourites Newsletter

Hi all and welcome back to the Fortnightly Favourites Newsletter. (gee, don't these weeks just fly by).

We have certainly made a splash into the warmer weather and with it come the summer fruits and veges - YUM!
And what better way to start out than with the wonderful Aussie Mango.

Our friends down at Saratoga Fresh Fruit have 2 beautiful, fresh aussie mangoes on sale this fortnight for just $5.00.

It has been a very busy fortnight for us - topped off by a fun "Bollywood Night"
on Saturday for a friends birthday.
A great theme for a party with everyone making a huge effort to look the part and the party venue lit up all over.
The highlight of the night was the Belly Dancer - who had all the girls (and some of the guys) in stitches, trying to do the dance of the veils etc.

This information came across my desk during last week and I am happy to share it with you all as I have experienced the work Jonine does and it is truly awesome..

Family Constellations weekend
25 - 27th September 2009

Still some space for our last Weekend of 2009
Understand the flow of love and energy in all areas of your life,
Relationships with Family, partner, children, friendships and or
Discover what might be blocking an adventure or project?
Attend all 3 days or just one day! There is plenty of flexibility
Great deal to repeat or assist
(we need one more assistant, ideally male, but doesn’t have to be)

Please go to www.coreconnectiontrainings.com under workshops and retreats for more information


Our Showcased business for this fortnight is

La Cucina Cortesi

La Cucina Cortesi is a truly authentic Northern Italian restaurant based at Ettalong Beach in the Ettalong Beach Market Complex.
La Cucina is one of the few restaurants on the Central Coast that are open on a Monday evening, so if you fancy the idea of beautiful home cooked Italian food, then look no further than
La Cucina Cortesi.
Click here for more

We hope that you enjoy the enticing mango recipes below
All recipes from www.taste.com.au
.

If you have any suggestions or comments on this newsletter, please email me at time4youlifestyle@gmail.com
If you no longer wish to recieve this newsletter, please email me at time4youlifestyle@gmail.com and type unsubscribe in the subject bar.

Thanks
Have a great fortnight

Gay
Time 4 YOU Lifestyle Management
Mob: 0432 598 311
Web: www.1234help.com.au
Why YOU Need Time 4 YOU!

Mango lassi

Ingredients (serves 8)
• 500ml milk
• 250g honey-flavoured yoghurt
• 500g fresh mango, chopped (use canned if no fresh)

Method
1. Combine all ingredients in a blender. Blend wel. Serve.

Chicken and mango rice paper rolls

Ingredients (serves 4)
• 16 rice paper wrappers (see note)
• 4 iceberg lettuce leaves, shredded
• 50g snow pea sprouts, trimmed
• 1 carrot, peeled, cut into short, thin sticks
• 1 Lebanese cucumber, cut into short, thin sticks
• 2 cups shredded barbecued chicken
• 1 mango, peeled, cut into short strips
• 60g unsalted roasted cashews, chopped
• Dipping sauce
• 1/3 cup sweet chilli sauce
• 1 lime, juiced

Method
1. Make dipping sauce: Combine sweet chilli sauce and 2 tablespoons lime juice in a bowl. Spoon into dipping bowls. Set aside.
2. Half-fill a shallow dish with warm water. Dip 1 rice paper wrapper into water. Place on bench. Pat dry with paper towel. Stand for 20 to 30 seconds or until wrapper is soft enough to roll without splitting.
3. Place lettuce along 1 edge of rice paper. Top with sprouts, carrot, cucumber, chicken, mango and cashews. Fold in edges and roll up to enclose filling. Cover with a damp tea towel. Repeat with remaining ingredients. Cut rolls in half. Serve with dipping sauce.
Notes & tips
• Rice paper rolls can be found in the Asian section of your supermarket.

Mango and macadamia nut turkey

Ingredients (serves 4)
• 1kg Ingham Ready to Roast Turkey Breast, thawed
• 3/4 cup sweet mango conserve
• 1/2 cup macadamia nuts, toasted, roughly chopped
• finely grated rind and juice of 1 lime
• steamed asparagus, to serve
• roasted chat potatoes, to serve

Method
1. Preheat oven to 180°C. Remove plastic packaging from turkey. Place turkey breast into an ovenproof dish, leaving foil intact. Bake for 1 hour.
2. Combine conserve, nuts, lime rind and juice in a small bowl. Stir well to combine.
3. Remove turkey from oven. Discard foil wrapping. Line ovenproof dish with a piece of baking paper. Place turkey onto baking paper. Spoon mango and macadamia nut sauce over turkey. Bake, uncovered, a further 30 minutes, basting every 10 minutes, until golden and cooked through. Remove from oven. Allow to stand, covered, for 10 minutes before slicing.
4. Spoon any remaining sauce over sliced turkey. Serve with cooked asparagus and potatoes.

Little mango cakes

Ingredients (serves 4)
• 90g unsalted butter, softened, plus extra melted butter to grease
• 1 large mango, peeled, thinly sliced
• 185g caster sugar
• 2 eggs, beaten
• 60g self-raising flour
• 2 tbs desiccated coconut
• 2 tsp grated lime rind
• 40ml (2 tbs) coconut milk
• 1 lime, juiced
• Pouring cream, to serve

Method
1. Preheat the oven to 190°C.
2. Grease four 250ml (one cup) muffin holes with melted butter.
3. Lay the mango slices in the bottom of each muffin hole to cover the base.
4. Place the butter and 120g of the sugar in a mixer and beat until pale and light. Gradually add the eggs, then fold in the flour. Stir in the coconut and lime rind, then add the milk, stirring the mixture gently until everything is combined. Divide the mixture between the muffin pans and bake for 20-25 minutes or until golden and cooked through (they are ready when a skewer inserted into the centre comes out clean).
5. Meanwhile, place the lime juice, 125ml (1/2 cup) water and the remaining sugar in a saucepan over low heat, stirring, until the sugar dissolves. Increase heat to high and simmer for five minutes. Set aside to cool slightly.
6. Drizzle the syrup over the cakes in the pan and leave for 10 minutes to cool, then turn out over a baking tray (to catch the syrup). Serve with cream.

We hope that you have enjoyed these lovely recipes and use them time and time again.

That's all from us for this fortnight, so until next fortnight stay safe and happy and

Bon Appetit!

Fortnightly Favourites Newsletter

Hi and welcome back to our first springtime Newsletter. All the recipes this fortnight are based on the ever popular, sweet potato.

Don't miss them on sale this fortnight at Saratoga Fresh Fruit for just $1.99 per kilo.

Well hasnt it been a wonderful return to the warmer weather! With the temps reaching the mid twenties most days, we are starting to turn our thoughts to the tempting salads and lighter foods that are so popular over the summer months.

I hope that the recipes we have included for you this fortnight, become a popular addition to your table this summer.

Every day last week I did the drop off and pick up, of the children who won the Idol Aussie trip to school competition.
The kids involved were so excited and it was great to see their happy smiling faces every morning and afternoon.
I look forward to meeting the other winners of the competition in the next few weeks.

It has just come to my attention that there is a beautiful 15 month old Border Collie x Labrador needing to find a good home NOW!!! (due to unforseen circumstances).
If anyone is interested, or knows anyone who might be, please call me on 0432 598 311 to be passed on to the owners.

Our showcased business this fortnight, staying with the theme of the animals is Bowen for Animals - The Ambience Wellness Centre.
Virginia Ede is a Bowen Practitioner for both animals and humans.
If you or your animal are finding movement difficult or painful, there is a very good chance that Virginia will be able to help relieve the situation.

Want to know more......?

If you wish to make a comment or a suggestion please email me at time4youlifestyle@gmail.com

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

That's it from me this fortnight. Don't forget, if you have an upcoming event that is not for profit, for the education of the community, please email me on time4youlifestyle@gmail.com with the details. We will be happy to add it to our next newsletter.

Fortnightly Favourites Recipes

Creamy chicken & sweet potato soup

Cooking Time
30 minutes

Ingredients (serves 4)

• 1.25L (5 cups) chicken stock
• 2 (about 700g) orange sweet potatoes (kumara), peeled, cut into 2cm cubes
• 1 large red onion, halved, chopped
• 2 garlic cloves, quartered
• 4 sprigs fresh thyme
• 1/2 tsp dried oregano leaves
• Freshly ground black pepper
• 2 small (about 300g) single chicken breast fillets
• 1 bunch fresh continental parsley
• 250ml (1 cup) full-fat soy milk
• 4 slices multigrain bread, to serve

Method

1. Bring the chicken stock to the boil in a large saucepan over high heat. Add the sweet potato, onion, garlic, thyme and oregano. Season with pepper and bring to the boil. Cook, covered, for 10 minutes or until the sweet potato is tender. Remove from heat. Set aside for 5 minutes to cool.
2. While soup is cooking, cut chicken into 1cm pieces. Coarsely chop parsley to make 1/4 cup, loosely packed. Set aside. Place one-quarter of soup in the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with remaining soup in three more batches.
3. Bring soup to the boil over medium heat. Add chicken and parsley and cook for 3 minutes or until chicken is cooked. Remove from heat. Stir in soy milk and season with pepper. Serve with bread.

Warm Meditteranean Salad

Cooking Time

30 minutes

Ingredients (serves 4)

• 60ml (1/4 cup) olive oil
• 2 garlic cloves, crushed
• 1 (about 500g) eggplant, cut into 1cm-thick slices
• 2 (about 325g) green zucchini, thinly sliced
• 2 (about 750g) orange sweet potatoes (kumara), peeled, cut into 1cm-thick slices
• 2 tbs fresh lemon juice
• 1 bunch rocket, washed, dried, ends trimmed
• 85g (1/2 cup) feta-stuffed green olives, halved lengthways
• 110g goat's cheese, crumbled

Method

1. Combine the oil and garlic in a small bowl. Season with salt and pepper. Brush the eggplant, zucchini and sweet potato evenly with the oil mixture.
2. Preheat a barbecue or chargrill pan on medium. Place half the eggplant, zucchini and sweet potato on grill, and cook for 5-7 minutes on each side or until golden. Transfer to a plate and cover to keep warm. Repeat with the remaining eggplant, zucchini and sweet potato. Drizzle over lemon juice.
3. Combine the eggplant, zucchini, sweet potato, rocket and olives in a bowl.
4. Divide the salad among serving bowls. Top with goat's cheese to serve.

Tandoori lamb and sweet potato salad with tahini dressing

Preparation Time

15 - 20 minutes

Cooking Time

20 minutes

Ingredients (serves 6)

• 145g (1 cup) whole raw unsalted cashew nuts
• 1/2 coral lettuce, washed, dried
• 1/2 mignonette lettuce, washed, dried, larger leaves torn
• 2 small orange sweet potatoes (kumara), halved lengthways, sliced crossways into 1cm-thick pieces
• 2 tbs peanut oil
• 1kg lamb eye of loin (backstrap)
• 80g (1/4 cup) tandoori paste

· tahini dressing

• 1 x 125g container natural yoghurt
• 80ml (1/3 cup) water
• 2 tbs tahini
• 1 tbs lemon juice
• 1 garlic clove, crushed
• Pinch of salt

Method

1. Preheat barbecue grill on medium-high. Heat a non-stick frying pan over medium heat. Add cashews and cook, tossing, for 3 minutes or until toasted. Coarsely chop.
2. Place lettuce leaves in a bowl.
3. To make the tahini dressing, combine yoghurt, water, tahini, lemon juice and garlic in a jug. Taste and season with salt.
4. Place sweet potato and oil in a bowl and toss to coat. Cook on preheated grill for 5 minutes each side or until brown and tender. Transfer to bowl with lettuce.
5. Brush lamb with tandoori paste and cook on grill for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest. Thinly slice across the grain and add to the salad.
6. Toss salad and divide among serving bowls. Drizzle with tahini dressing and sprinkle with cashews. Serve immediately.

Well that's it from us this fortnight. I hope that you enjoy the recipes. So until next time, stay safe, stay happy and
Bon Appetit!

Fortnightly Favourites Newsletter

Fortnightly Favourites Newsletter!

Hi and welcome to the last fortnightly newsletter of winter. I am writing this with the sun beaming down from the sky and a wind blowing that would send even the most sane of us mad.

I guess that we should be grateful though, as these winds are certainly blowing the cold away and bringing the season that we all love to see roll around – spring!

Saratoga Fresh Fruit are having a special on zucchini’s this fortnight at just $1.99 per kg.

Certainly a great buy at this price!

We have included in our recipes this fortnight a spring vege quiche that I’m sure will be a crowd pleaser.

Add to that the Zucchini Carpaccio and you have a delightful springtime lunch or dinner.

It has been an extremely busy fortnight with the Twitter presentation last Wednesday going off without a hitch. Greg Lawrence and Simon Younger spoke for a couple of hours on how beneficial Twitter can be for people in business and the room was captivated. Because of it's success there are plans in the future, to run another one. (will let you all know when).

This fortnight also brought ladies night at Mitre 10. The women were getting into the swing of things, hammering away at nails in planks of wood, playing coits and having an all round good time.. Jamie, Lucy, Ashleigh and I had a ball cooking pizzas and other delicacies for all the excited (and hungry) women who attended..All in all, a great night had by all.

The Publishing Queen

is our showcased business this fortnight!

If you would like to know how to Publish a Book for Pleasure, Profit or Publicity, the Publishing Queen can help you to make your dream a reality.
Want to know more? click here......

Don't forget if you have something of interest happening for the community, please feel free to send me an email and we will put it in a forthcoming newsletter..

Hope you enjoy the recipes and I look forward to catching up again in the spring (even the word sounds lighter doesn't it)?

If you wish to make a suggestion in regard to this email please send it to time4youlifestyle@gmail.com

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

Thanks and have a lovely fortnight

Gay Evans

Prawn, Lemon and Grilled Zucchini Salad

Ingredients (serves 4)

• 2 small lemons, peeled, flesh roughly chopped
• 1/4 cup (60g) light sour cream
• 2 tsp Dijon mustard
• 2 tsp olive oil, to brush
• 2 large zucchini, halved, cut into chunks
• 20 green prawns, peeled (tails intact), deveined
• 3 cups (about 1) baby frisee (curly endive) or other baby salad leaves (mesclun)

Method

1. Mix the lemon, sour cream, mustard and 1 tablespoon warm water in a large bowl, then season.
2. Lightly brush a chargrill pan or frypan with 1 tsp of oil and heat on high heat. Add zucchini and cook, turning once, for 2-3 minutes or until lightly charred and slightly softened. Add zucchini to the bowl with the dressing.
3. Brush the pan with the remaining oil. Cook prawns, in batches, over high heat, for 5 minutes or until cooked through. Add the prawns and salad leaves to the bowl with the zucchini, then toss and serve.

Simple Spring Quiche

Ingredients (serves 4)

• 1 sheet ready-rolled frozen quiche pastry, partially thawed
• 8 eggs
• 1/2 cup pure cream
• 2 garlic cloves, crushed
• 2 green onions, thinly sliced
• 1/3 cup frozen peas
• 1 small green zucchini, thinly sliced
• 1 small yellow zucchini, thinly sliced
• 4 rindless shortcut bacon rashers, chopped
• 1/2 cup grated tasty cheese

Method

1. Preheat oven to 190°C/170°C fan-forced. Grease a 5cmdeep, 25cm (base), loose-based fluted flan tin.
2. Roll pastry out to form a 32cm x 30cm rectangle. Line base and side of prepared tin with pastry. Trim excess. Refrigerate for 10 to 12 minutes. Place tin on a baking tray. Line pastry with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove paper and weights or rice. Bake for 10 minutes or until light golden. Cool for 10 minutes. Reduce oven temperature to 180°C/160°C fan-forced.
3. Whisk eggs, cream and garlic in a bowl. Season with salt and pepper. Combine onion, peas, zucchini, bacon and cheese in a bowl. Spread over pastry case. Top with egg mixture. Bake for 45 minutes or until just set. Stand for 5 minutes. Serve.

Zucchini Carpaccio

Ingredients (serves 4)

• 500g green zucchini
• 500g yellow zucchini
• 5 tbs (100ml) extra virgin olive oil
• Juice of 1 small lemon
• 2 tsp grated lemon rind
• 225g baby rocket
• 100g shaved parmesan

Method

1. Trim the ends of the zucchini and slice diagonally into wafer-thin rounds. Place in a bowl.
2. Combine the oil, lemon juice and rind, and season with salt and pepper. Pour mixture over zucchini and leave for 5 minutes. Pile the rocket onto serving plates, then top with the zucchini and finish with the parmesan. Serve as a first course or as an accompaniment to simply grilled meat and fish.

Balsamic Veal with Zucchini, Capsicum and Fetta

Ingredients (serves 4)

• olive oil cooking spray
• 2 red capsicums, thickly sliced
• 3 zucchini, thinly sliced diagonally
• 4 (125g each) thin veal steaks
• 1/2 cup chicken stock
• 2 tablespoons balsamic vinegar
• 1/2 cup fresh flat-leaf parsley leaves
• 1/2 cup fresh basil leaves, roughly torn
• 100g reduced-fat feta cheese, crumbled

Method

1. Spray a barbecue plate or chargrill with oil. Heat on high heat. Cook capsicum and zucchini for 2 to 3 minutes each side or until tender and browned. Remove to a plate. Cover to keep warm. Set aside.
2. Meanwhile, heat a large non-stick frying pan over high heat. Spray with oil. Cook veal for 2 minutes each side or until cooked to your liking. Remove to a plate. Cover to keep warm.
3. Add stock to pan. Simmer for 1 to 2 minutes or until slightly reduced. Stir in vinegar. Simmer for 1 minute or until mixture thickens. Remove from heat.
4. Place vegetables, parsley, basil and feta in a large bowl. Season with salt and pepper. Toss to combine. Divide veal between plates. Top with vegetable mixture. Drizzle with stock mixture. Serve.

Well that's it from us this fortnight. I hope that you enjoy the recipes. So until next time, stay safe and happy and
Bon Appetit!

Fortnightly favourites newsletter

Hi and welcome back to another fortnightly favourites newsletter.
As the winter months are now drawing to a close and the summer fruit and veges will be starting again shortly, we thought that we would revisit the avocado and lean towards the warmer weather recipes this time.
Lorraine and the gang are running a special on avocados this fortnight.
They have them at just $2.00 for 5.
(but be quick, at this price, they won't last for long)

Just come to hand is information that may be of interest to any of you reading this that own a business.
On Wednesday 19th August, between 8am and 10am there is a breakfast meeting being held at the Zenith Business Centre 6 Reliance Drive Tuggerah.
The investment for you is just $25.00 (this includes breakfast).
The topic of the meeting is
Twitter and your Business!
This meeting will be very beneficial for any of you, who may know a little about Twitter but don't really understand how it can help you build your business.
Greg Lawrence, a businessman himself, from the Central Coast, is guest speaker at the meeting.
Greg has one of the top 50 Twitter accounts in the country.
Greg's Twitter Account

If you wish to register your interest or book a spot please contact
Deb Carroll
Business Facilitator
Central Coast Business Enterprise Centre
ph: 4355 4885 fax: 43554889
email: info@ccmentor.com.au

Our showcased business this fortnight is:

Core Connections Training

Jonine Lee is the President of the Breathwork Association of Australia and a very vibrant and interesting lady.

Core Connections Vision:
Our vision is to produce truly breakthrough results for individuals, couples and organisations, through a synthesis of body awareness, breathwork, psychotherapy and education programmes.

Want to know more about Jonine and Core Connections..........

If you do have a community meeting or talk taking place and you would like us to let others know, please send details to time4youlifestyle@gmail.com
This is a free service but all our requests are screened before going into our newsletter.

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

Hope you enjoy the recipes!

Avocado Salad with Asian Dressing

This recipe is vegan friendly.
Ingredients (serves 6)

* 2 avocados, halved, stones removed, peeled, roughly chopped
* 1/2 cup mint leaves
* 1/2 cup coriander leaves
* 2 Lebanese cucumbers, halved lengthways, deseeded, thinly sliced crossways

Asian dressing
* 1 tablespoon mirin (see note)
* 1 1/2 tablespoons Japanese rice vinegar
* 2 teaspoons soy sauce
* 1 teaspoon caster sugar
* 1 tablespoon extra-light olive oil

Method

1. Make Asian dressing; Place mirin, rice vinegar, soy sauce, sugar and oil in a bowl and whisk until well combined. Set aside for 10 minutes for flavours to develop.
2. Place avocado, mint, coriander and cucumber in a bowl. Pour over dressing and toss gently to combine. Serve with barbecued fish, chicken or pork.

Notes & tips

* Mirin is a Japanese low-alcohol wine made from glutinous rice. It adds sweetness and a glaze to dishes.

Avocado & prawn risotto (gluten-free)

Ingredients (serves 4)

* 1.25L (5 cups) gluten-free vegetable stock
* 25g unsalted butter
* 1 tbs olive oil
* 1 onion, finely chopped
* 3 garlic cloves, crushed
* 2 cups (440g) arborio rice
* 2/3 cup (165ml) dry white wine
* 500g green prawn meat, roughly chopped
* 1 cup (80g) grated parmesan, plus extra to serve
* 2 avocados
* Juice of 1 lemon
* 1/4 cup roughly chopped chives

Method

1. Place the stock in a saucepan, bring to the boil, then reduce heat to low and keep stock at a simmer.
2. Meanwhile, heat the butter and olive oil in a deep frypan over medium heat, add the onion and cook, stirring, for 1-2 minutes until softened, but not coloured. Stir in the garlic, then add the rice and cook, stirring, for 1 minute to coat the grains. Add the wine and allow the liquid to evaporate. Add the stock, a ladleful at a time, stirring occasionally, allowing each ladleful to be absorbed before adding the next. Continue until you have one ladleful of stock left - this should take about 20 minutes. Add the prawns with the final ladleful of stock and continue to stir for 2-3 minutes until the prawns are cooked through. Stir in the parmesan, then cover and remove from the heat.
3. Peel the avocados, dice and toss in the lemon juice. Just before serving, carefully stir the avocado mixture into the risotto. Serve in bowls topped with extra parmesan and chopped chives.

Mexican chicken salad

Creamy avocado tastes delicious with the zesty, spicy flavours in this salad.
Preparation Time
15 minutes

Cooking Time
10 minutes

Ingredients (serves 4)

* 2 single chicken breast fillets
* 2 tsp ground cumin
* 1 1/2 tbs extra virgin olive oil
* 2 large oranges
* 1 tbs fresh lime juice
* 1 small garlic clove, finely chopped
* 1/2 small red onion, thinly sliced
* 2 ripe avocados, halved, stone removed, peeled, coarsely chopped
* 2/3 cup fresh coriander leaves
* Flour tortillas (optional), to serve

Method

1. Sprinkle both sides of the chicken with the cumin. Heat 2 teaspoons of the oil in a large frying pan over medium-high heat. Add the chicken and cook for 5 minutes each side or until cooked through. Thinly slice diagonally across the grain.
2. Meanwhile, use a sharp knife to trim the base and top of each orange so they sit flat. Cut down the sides to remove the rind and white pith. Cut along either side of the white membrane to remove the segments.
3. Combine the lime juice, garlic and remaining oil in a small bowl.
4. Combine the chicken, orange, lime juice mixture, onion, avocado and 1/2 cup of coriander in a large bowl. Taste and season with salt and pepper.
5. Divide among serving plates and top with the remaining coriander. Serve with tortillas, if desired.

And for that very special occasion!

Mustard dill pikelets with smoked trout and avocado salad

Preparation Time
15 minutes

Cooking Time
10 minutes

Ingredients (serves 4)

* 1 cup (150g) self-raising flour
* 1 egg
* 1 tbs wholegrain mustard
* 1 cup (250ml) buttermilk
* 2 tbs chopped dill
* 2 tbs lemon juice
* 2 tbs extra virgin olive oil
* 400g smoked ocean trout fillet, skin removed, coarsely flaked
* 2 small ripe avocados, halved, stoned, peeled, coarsely chopped
* 2 cups watercress sprigs
* Creme fraiche, to serve

Method

1. Sift the flour into a medium bowl and make a well in the centre. Whisk the egg, mustard, buttermilk and half the dill in a small jug. Season with salt and pepper. Gradually add egg mixture to flour and whisk until a smooth batter forms.
2. Combine the lemon juice, oil and remaining dill in a small jug. Season with salt and pepper. Combine the trout, avocado and watercress in a medium bowl and set aside.
3. Spray a medium non-stick frying pan with cooking spray or lightly oil and place over medium heat. Drop two 1/4 cups (60ml) of batter into pan, allowing room for spreading. Cook for 20 seconds or until bubbles appear on the surface and base is golden. Turn and cook for a further 20 seconds or until golden and cooked through. Transfer to a plate and cover with foil. Regrease pan and repeat with remaining batter in 3 more batches.
4. Drizzle the lemon dressing over the trout mixture and gently toss to combine. Place the pikelets on serving plates. Top with trout salad and a dollop of creme fraiche. Serve immediately.

Well that's it from us this fortnight.
Until next time stay safe and happy and

Bon Appetit!

Fortnightly Favourites Newsletter!

Hi all and welcome back to the fortnightly favourites newsletter.

Grab your brown onions this fortnight at just $0.99c per kilo from Lorraine and the gang at Saratoga Fresh Fruit.

With the nights having been so cold lately, what better way to warm up than with a hearty vegetable and lamb hotpot, so this fortnight we have brought you a recipe to keep the chills at bay as well some others that sounded just too good to leave out.

And speaking of food: (my favourite topic)

We went out to Hardy's Bay RSL club last week to try the new Bay Restaurant for lunch.
Happy to report it was lovely.
Very reasonably priced and the meals were well presented and delicious.
Even though we sat out on the verandah, they have it beautifully heated and, I imagine, cooled for the hot summer months.
Well done guys, we will certainly be back!

Apart from our little venture out, we have had a rather busy fortnight, putting the finishing touches to our changes and should be ready to fill you all in in the next fortnightly favourites newsletter as to what is coming for you.

If you are getting married or planning a wedding.............

don't miss this fortnight's showcased business,

Trilogy Life Events.

Trilogy Life Events is run by a delightful local lady named Patricia Rixon.
Patricia brings to her ceremonies, over 30 years in the Event Management Industry.

She will work with you to make your ceremony a celebration of love, life and joy!

In Patricia's own words:

Your wedding will be one of your most memorable experiences. It will be an event you share with each other and your family and friends, capturing the love and respect you have for each other. The memories will last a lifetime.

Please click here for Trilogy Life Events

Well that's it from me this fortnight. We hope that you enjoy this newsletter.

If you wish to comment or make a suggestion for our newsletter, please email to time4youlifestyle@gmail.com
If you no longer wish to receive this newsletter please send an email to time4youlifestyle@gmail.com and type unsubscribe in the subject bar.

Thank you

Gay

Onion Info

Onions should be stored at room temperature, away from bright light, and in a manner where they are well ventilated. To do this, either place them in a wire hanging basket or a perforated bowl with a raised base so that air can circulate underneath. The length of storage varies with the type of onion. Those that are more pungent in flavor, such as yellow onions, can stay longer than those with a sweeter taste, such as white onions, since the compounds that confer their sharp taste help to preserve them. Scallions should be stored in a plastic bag in the refrigerator where they will keep for about one week. All onions should be stored away from potatoes, as they will absorb their moisture and ethylene gas, causing them to spoil more readily.

The remainder of cut onions should be wrapped tightly in plastic or in a sealed container and should be used within a day or two since they tend to oxidize and lose their nutrient content rather quickly.
Cooked onions will best maintain their taste in an airtight container where they can be kept for a few days; they should never be placed in a metal storage container as this may cause them to discolor.
Although peeled and chopped onions can be frozen (without first being blanched), this process will cause them to lose some of their flavor.

While many people love to eat onions, most dread cutting them since this process usually brings a tear or two to the eyes. The compound that causes the eyes to burn is a phytonutrient known as allyl sulfate that is produced when sulfur-compounds released by the onion's ruptured cells are exposed to air.

If cutting onions irritates your eyes, there are a few tricks that you can employ.
Chill the onions for an hour or so before cutting. This will slow the activity of the enzyme that produces the allyl sulfate and is a better choice than the traditional method of cutting onion under running water.
This latter process may dilute the amount of allyl sulfate, which, while it may be irritating to the eyes, is actually one of the phytonutrients most responsible for onions significant health benefits.
Use a very sharp knife and always cut the onions while standing; that way your eyes will be as far away as possible.
If cutting onions really makes you cry, consider wearing glasses or goggles. Information from
Wh Foods.

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

Braised onions and garlic dip with rosemary oil

Preparation Time
15 minutes

Cooking Time
35 minutes

Makes
6 cups

Ingredients

* 125ml (1/2 cup) olive oil
* 6 brown onions, halved, thinly sliced
* 2 garlic bulbs, cloves separated, peeled, coarsely chopped
* Salt & freshly ground black pepper
* 2 baguettes (French breadsticks), cut crossways into 5mm-thick slices
* 80ml (1/3 cup) extra virgin olive oil
* 1/4 cup firmly packed fresh rosemary leaves

Method

1. Heat half the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until onion softens slightly. Reduce heat to low and cook, covered, stirring occasionally, for 20 minutes or until onion is soft. Remove from heat. Taste and season with salt and pepper.
2. Place the onion mixture in the bowl of a food processor and process until smooth. Transfer to a serving bowl.
3. Preheat oven to 180°C. Place sliced baguette on 2 baking trays. Brush each side with the remaining oil. Bake in preheated oven for 10 minutes or until golden brown. Remove from oven and set aside for 5 minutes to cool completely.
4. Meanwhile, heat the extra virgin olive oil in a medium frying pan over medium heat. Add the rosemary and cook for 1-2 minutes or until crisp. Remove from heat. Pour rosemary oil over dip and serve immediately with croutons.

Notes & tips

* You can prepare this recipe to the end of step 2 up to 1 day ahead. Store in an airtight container in the fridge. Remove from fridge, bring to room temperature and continue from step 3, 15 minutes before serving the starter.
* Transport tip: Store the dip in an airtight container in an esky or cooler bag. Transport rosemary oil and croutons in separate airtight containers.

Chargrilled beef and balsamic onion salad

Ingredients (serves 4)

* olive oil cooking spray
* 2 brown onions, halved, sliced
* 2 teaspoons brown sugar
* 2 tablespoons 100% fat-free Italian balsamic salad dressing
* 4 (125g each) beef rump steaks, trimmed
* 2 multigrain bread rolls
* 2 red capsicum, thinly sliced
* 1 Lebanese cucumber, thinly sliced
* 1 zucchini, thinly sliced

Method

1. Spray a large, non-stick frying pan with oil and heat over low heat. Add onions and cook, stirring occasionally, for 15 minutes or until tender. Add sugar and 2 tablespoons cold water. Season with salt and pepper. Cook, stirring occasionally, for 10 minutes or until onions are tender. Stir in 1 tablespoon salad dressing.
2. Meanwhile, heat barbecue grill on medium-high heat. Spray both sides of steaks with oil and season with pepper. Grill steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and rest for 5 minutes.
3. Slice each roll crossways into 4 slices. Spray both sides with oil. Grill for 2 minutes each side or until toasted.
4. Slice steak into thin strips. Combine capsicum, cucumber and zucchini in a bowl. Pour over remaining salad dressing and toss to combine. Divide salad among bowls. Top with steak and onions. Serve with toasted bread.

Lamb, pumpkin and parsnip hotpot

Cooking Time
30 minutes

Ingredients (serves 4)

* 2 teaspoons ground ginger
* 1 teaspoon ground cinnamon
* 500g lean lamb rump steaks (see tip), cut into 2.5cm cubes
* 2 brown onions, halved, sliced
* 500g jap pumpkin, peeled, deseeded, cut into 2.5cm pieces
* 2 parsnips, peeled, trimmed, diced
* 3 teaspoons honey
* 2 teaspoons chicken stock powder
* 300g green beans, trimmed, cut into 3cm lengths
* 3/4 cup couscous

Method

1. Combine ginger and cinnamon in a large, heavy-based saucepan. Add lamb and stir to coat. Add onion, pumpkin, parsnips, honey, 11/2 cups cold water and stock powder. Stir to combine. Cover and bring to the boil over medium-high heat.
2. Reduce heat to low. Simmer, covered, for 10 minutes. Add beans and simmer for a further 5 minutes or until lamb is tender. Using a slotted spoon, remove vegetables and lamb to a bowl. Cover to keep warm. Increase heat to high. Boil, uncovered, for 5 minutes or until liquid is thickened.
3. Meanwhile, bring 1 cup of water to the boil in a saucepan over high heat. Remove from heat. Stir in couscous. Cover and stand for 3 minutes or until liquid is absorbed.
4. Return lamb and vegetables to saucepan. Reduce heat to medium. Cook for 1 to 2 minutes or until heated through. Stir couscous with a fork to separate grains. Serve hotpot with couscous.

Notes & tips

* Tip: If trimmed lamb rump steaks are unavailable, 700g untrimmed lamb steaks will yield 500g meat when trimmed.

All recipes brought to you from www.taste.com.au

Well that's it from us this fortnight. I hope that you have enjoyed the newsletter and we look forward to bringing you next fortnight's edition. So until then, stay safe and happy and

Bon appetit!