Fortnightly Favourites Newsletter

Hi all and welcome back to the fortnightly favourites newsletter where we keep you informed as to what's happening out there for the following fortnight and give you recipes to get the taste buds tingling.

Saratoga Fresh fruit as always, is offering a fortnightly discount but this time, with a twist.
They have just introduced a new range of fresh, fresh, seafood and the discount that they are offering to the readers this fortnight is:

Purchase 1kg of prawns and receive 1/2 a dozen oysters for free!

What a great offer and sure to please the die hard seafood lovers out there (like me).

So now that you know what the special of the fortnight is, guess what the fortnightly recipes are based on?
Yes, you guessed it. Prawns and oysters!

Once again this fortnight we wish to say thank you to all the new businesses that have been prepared to offer a discount or a value add to all the my Local Card holders. As it costs your business nothing but the discount you are prepared to offer, it really is a great way of getting your business extra exposure without the cost.

Here are a couple of the new businesses onboard. For a complete list of the my Local Card businesses offering a discount, please CLICK HERE

Computer Troubleshooters - based at Gosford (mobile service)
ph: 4320 6131 Mobile 0408 869 179
*10% off all labour charges, no call out fee.

Fubah on Copa - 208 Del Monte Place, Copacabana 2251
ph: 4381 0211
*10% off food bill

Terrigal Sea Rose Florist - directly opposite the post office at Terrigal
ph: 4385 6444
*10% off all purchases over $30.00

WEB LINK

If you wish to be a discounting business with my Local Card or to buy a card, just send an email to time4youlifestyle@gmail.com and we will be in contact shortly.

We are thrilled to welcome Terrigal Sea Rose Florist on board with my Local Card as of today. Pop down and say hello to Lee and take a look at all the beautiful floral exhibits on offer. You can also purchase your my Local Card at Terrigal Sea Rose Florist.


Kantara House are now also selling my Local Card, so if you wish to take advantage of the great discounts that local businesses are offering (which includes them), pop down and see Nancy at Kantara House for your card.

If you are looking for something to do next sunday afternoon the 28th February, The Shuffle Kings are playing, along with other guest artists, under the trees at Kantara House. (a fabulous afternoon to just kick back, have a few drinks and enjoy).



The Recipes


The recipes this fortnight are based on the prawn and oyster.

I hope that you enjoy them!


Before we get to Mel's offering this fortnight, she has asked me to pass on the following to the fortnightly favourites readers:

February back to school special: online recipes for keeping the whole family happy and healthy! (includes the weekly shopping lists too)
Over 50% off - 3 months for $16.95
(that's only $1.40 per week)

Gift vouchers now available

Mel's offering!



Prawn, proscuitto, mango and avocado salad

Preparation time: 10 minutes

Cooking time: 10 minutes

500g green prawns, peeled and deviened

4 slices prosciutto

2 mangoes, flesh removed and sliced

1 avocado, sliced

80g rocket

1 tablespoon olive oil

1 tablespoon red wine vinegar

2 teaspoons caster sugar

2 teaspoon dill, chopped

salt and pepper, to taste

1 tablespoon lemon juice

1. Pre-heat a BBQ char grill plate. Place prawns and prosciutto on BBQ and cook for 3-5 minutes or until cooked. Remove from BBQ and tear prosciutto into pieces.

2. Mix together mangoes, prawns, prosciutto, avocado and rocket.

3. Combine remaining ingredients in a screw-top jar and shake well. Drizzle over salad to serve.

Serves 4

NOTE: THIS DRESSING ALSO GOES BEAUTIFULLY WITH OYSTERS.






Oysters with Champagne Sauce

Casanova once said oysters are "a spur to the spirits and to love" - which is why you'll swoon when you taste this decadent starter.

Preparation Time

5 - 10 minutes

Cooking Time

15 minutes

Ingredients (serves 2)

• 125ml (1/2 cup) champagne or sparkling white wine
• 1 French shallot (eschalot), finely chopped
• 125ml (1/2 cup) thickened cream
• Freshly ground white pepper
• Rock salt, to serve
• 12 (1 dozen) natural oysters (such as Sydney rock oysters), in the half shell
• Chopped fresh chives, to serve

Method

1. Place the champagne and shallot in a saucepan over medium heat and bring to the boil. Reduce heat to medium-low and simmer for 3-5 minutes or until reduced by half. Add the cream and season with white pepper. Simmer for 3-4 minutes or until reduced by half and the sauce is thick and creamy.

2. Preheat grill on high. Scatter rock salt over the base of 2 small heatproof serving dishes. Arrange the oysters on the rock salt. Pour the cream mixture evenly among the oysters. Cook under grill for 1-2 minutes or until golden. Set aside for 2 minutes to cool slightly. Sprinkle with chives to serve.

Notes

• Start this recipe 15 minutes before serving.

Hearty Miso soup with prawns and eggplant

Ingredients (serves 4)

• 2.5L miso soup, made with white miso paste* prepared to packet instructions
• 4 baby eggplants, thickly sliced
• 20 cooked prawns, peeled, deveined, tails intact
• 3 cups baby Asian greens*

Method

1. Bring the prepared miso soup to the boil in a large saucepan. When boiling, reduce the heat to medium and add the eggplant. Cook for 3-4 minutes until tender. Add the prawns and cook for 2 minutes to heat through.

2. Remove from the heat and stir in the Asian greens.

3. To serve, divide the soup, vegetables and prawns among bowls.

Notes

• * White (shiro) miso paste is available from Asian food shops and selected supermarkets. Mixed baby Asian greens are available from selected supermarkets and greengrocers.

Prawns with chilli mayo and pistacchio dukkah

Dukkah adds a Middle Eastern flavour to a traditional Aussie dish of prawns served with a lip-smacking tangy lime and chilli mayo.

Preparation Time

15 minutes

Cooking Time

5 minutes

Ingredients (serves 8)

• 40g (1/4 cup) pistachio kernels
• 40g (1/4 cup) sesame seeds
• 1 tbs coriander seeds
• 2 tsp cumin seeds
• 750g peeled cooked prawns, tails intact
• Lemon wedges, to serve

• Chilli mayo

• 250g (1 cup) good-quality whole egg mayonnaise
• 2 tbs fresh lime juice
• 1 small fresh red chilli, halved, deseeded, finely chopped

Method

1. Preheat oven to 180°C. Place the pistachios on a baking tray. Bake for 5 minutes or until lightly toasted. Place in a clean tea towel and rub to remove the skins. Set aside to cool slightly.

2. Meanwhile, stir the sesame seeds, coriander seeds and cumin seeds in a frying pan over medium heat for 3 minutes or until aromatic. Transfer to a plate and set aside to cool slightly.

3. Place the pistachios and sesame seeds mixture in the bowl of a food processor and process until coarsely chopped. Taste and season with salt and pepper.

4. To make the chilli mayo, combine the mayonnaise, lime juice and chilli in a small bowl.

5. Arrange the prawns on a serving platter. Serve with the chilli mayo, dukkah and lemon wedges.

Notes

• Time plan tip: Prepare this recipe to the end of step 4 up to 1 day ahead. Store the dukkah in an airtight container at room temperature. Store the mayonnaise in an airtight container in the fridge. Continue from step 5 just before serving.

• Picnic tip: Place the dukkah in an airtight container in your picnic basket. Transport the chilli mayo, prawns and lemon in your esky.

We hope that you have enjoyed this newsletter and we look forward to bringing you another next fortnight.
Until then, stay safe and happy and Bon Appetit!

Fortnightly Favourites Newsletter

Hi and welcome back to the fortnightly favourites newsletter.
With the hot, humid weather that we have been having, it makes sense to bring you a beautiful summer fruit this fortnight and Saratoga Fresh Fruit have a one kilo bag of nectarines for just $2.99.

We hope that you enjoy the recipes.

I just had to share with you our time at Kantara House at Green Point last Sunday. It was a beautiful afternoon with a gentle breeze blowing, shaded by large trees and the main sail. We sat and listened to the Shuffle Kings and guests from 2pm through to 6pm. What an afternoon.
I was so relaxed I felt that I had been away for a weekend rather than just a few short hours.
They are playing again on the 28th February and I would encourage anyone who is looking to spend a cruisy sunday afternoon, listening to some really cool music in breathtakingly beautiful surrounds, to come down and bring their friends.

Please see below for the new businesses that we have added as valued discounters with my Local Card this fortnight.
Just show your card at any of the businesses below to receive your discount.

Central Coast Discounters

Please find below a list of our local discounters and the discount or value add they are offering cardholders, every time they use their cards with them.

If you wish to know more about any of these, please go to www.mylocalcard.com.au and click on google maps (Central Coast NSW)

New for this fortnight!

Ambience Wellness Centre - Magnolia Avenue, Davistown 2251
ph: 4369 8893
*10% off bowen therapy treatments

Bali with Style Shop 3, 162 Avoca Drive, Avoca Beach. 2251
ph: 4382 2254
* 10% discount on purchases.

Break your bad habits - Woy Woy
ph: 0419 239 747
*$50 off stop smoking sessions, 20% off your very first 1/2 hour of consultation

Central Coast Surf School - Lessons available Avoca, Umina and Terrigal beaches
ph: 0417 673 277
*10% off group lessons, 10% off hire of boards and push bikes.

Clairvoyant Card Reading and Crystal Healing
ph: 0403 684 128
*10% off readings/healing sessions

Karmalogic Accounting - 1/176 The Entrance Road, Erina 2250
ph: 4365 3939
*10% off your first invoice up to $100 plus your first hour of one on one tax planning session in the office, free of charge.

Portrait Photography - The Lamb Effect
ph: 0407 916 865
*30% off normal price of package

The Fat Goose Deli - Shop 3 Killcare Road Hardys Bay
ph: 4360 1888
*.50c off your coffee

The Publishing Queen - based on the Central Coast
ph: 1300 372 072
* Free one hour phone consultation to any card holder who needs help with book writing projects
This service would normally be charged at $249.

Business & Discount

Avoca Beach Picture Theatre - end of Avoca Drive, Avoca Beach
ph: 4382 1677
*Adults tickets, at kids prices

Bay Beauty Escape - 91 Killcare Road, Hardys Bay
ph: 4360 2722
*10% off all services

Bensville Riding School - Empire Bay Drive, Bensville
ph: 4368 2400
*10% off horse rides

Heal your life - Broadwater Drive, Saratoga
ph: 0403 684 128
*10% off consultations

Coastal Health Solutions 98 Moana Road Woy Woy
ph: 4344 2704
*20% off first consult, 10% off products after the first consultation.

Lifetime Memories Studio Moana Road Woy Woy
ph: 0416 195 501
*10% off lifetime memories package

Killcare Beach Kiosk - end of Beach Road Killcare
*$1.00 off coffee

Randall's on the Beach - upstairs Killcare surf club
ph: 4360 2040
*Free juice with big brecky, free glass of wine with lunch or dinner, - 4 cardholders together, free bottle.

Macs Point Kiosk - Marine Parade, Macmasters Beach
*$1.00 off coffee - friday and sunday evening, every second child eats free.

The Bay Gallery - 25 Broken Bay Road Ettalong
ph: 4343 1990
*10% off all framing up to $200, over $200, 20% off, 20% off art by Greg Coates

Money mapping - mobile Financial Planner
ph:0412 294 601
*1st appt. free, minimum 10% discount and a free financial tender.

Peninsular office supplies - Shop 8, 327 West Street, Umina
ph:4342 2150
*10% off 1000 business cards or 1000 A5 flyers. Perfect for your business.

Universal Spirit - Davistown Road Yattalunga
ph:0419 432 344
*10% off Reiki treatments

Meals by Mel
http://mealsbymel.com.au/
*10% off monthly recipes online

And this is just the beginning

Keep tabs on all the businesses that support my Local Card everyday at

www.mylocalcard.com.au

And now to say thankyou to the community for your support, my Local Card is giving 10% discount on the purchase price of the cards.

Buy 1 card - pay just $10.00 (normally $11)

Buy a sheet of 3 cards ( 1 x credit card size and two keyring cards) and pay just $27.00 for the three. (that's a saving of $2 per card)

$2.50 of every card sold goes back to a not for profit organisation.

Want your own card to start saving money today?
apply online at www.mylocalcard.com.au
or contact
Simon on 0432 287 686 or
Gay on 0432 598 311.

Spiced pork with summer salsa

Ingredients (serves 8)

• 2kg rolled pork loin
• 1 tablespoon olive oil
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 1 teaspoon sea salt

• Summer salsa

• 1 tablespoon olive oil
• 1 red onion, chopped
• 1 (150g) golden delicious apple, cored, chopped
• 2 (340g) nectarines, halved, stones removed, chopped
• 1/2 teaspoon ground cinnamon
• 1 tablespoon lime juice

Method

1. Preheat oven to 220°C. Using a sharp knife, score pork skin at 1cm intervals.

2. Using the back of a knife or mortar and pestle, lightly crush fennel seeds, coriander seeds and salt. Drizzle pork with oil. Rub fennel mixture over pork. Place pork on a wire rack in a large roasting pan. Pour 2 cups cold water into base of pan.

3. Roast for 20 minutes. Reduce heat to 180°C. Cook for a further 1 hour and 45 minutes or until juices run clear when a skewer is inserted into pork. Cover loosely with foil. Allow to rest for 20 minutes.

4. Make summer salsa: Meanwhile, heat oil in a large, non-stick frying pan. Add onion and apple. Cook over medium heat for 5 minutes or until softened. Add 1/2 cup of cold water. Simmer for 5 to 8 minutes or until liquid has reduced by half. Add nectarines and cinnamon. Cook, stirring occasionally, for 3 to 5 minutes or until nectarine is heated through. Remove from heat. Stir in lime juice. Remove to a bowl.

5. Slice pork. Serve with salsa.

Nectarine & fish ceviche

Ingredients (serves 4)

• 1/2 cup fresh lime juice
• 1/2 cup fresh lemon juice
• 2 small red chillies, finely chopped
• 2 garlic cloves, crushed
• 600g boneless white fish fillets (such as deep-sea perch), cut into thin strips
• 1 tablespoon olive oil
• 80g packet baby rocket leaves
• 4 nectarines, cut into wedges
• 1 small red onion, cut into thin wedges
• 1 cup fresh mint leaves, torn

Method

1. Combine juices, chillies and garlic in a shallow dish. Add fish. Stir to coat. Cover. Refrigerate 6 hours, or until fish is opaque.

2. Drain marinade from fish, reserving 1/4 cup. Whisk together reserved marinade, oil, and salt and pepper.

3. Combine rocket, nectarines, onion, mint and fish in a bowl. Pour over oil mixture. Toss gently. Serve.

Caramalised nectarines with cinnamon ricotta

Preparation Time

15 minutes

Ingredients

• 6 ripe nectarines, halved, stones removed
• 2 tbs honey
• 200g fresh low-fat ricotta
• 1/4 tsp ground cinnamon
• Honey, extra, to serve

Method

1. Preheat grill on high. Line a baking tray with foil. Place the nectarines, cut-side up, on prepared tray. Brush with honey. Grill for 5-8 minutes or until light golden and warmed through.

2. Meanwhile, place the ricotta and cinnamon in a small bowl and stir until smooth.

3. Divide the nectarine halves among serving bowls. Top with the ricotta mixture and drizzle with extra honey, if desired. Serve immediately.

Till next fortnight, stay safe and happy and

Bon Appetit!


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

Thanks

Gay & the team

Fortnightly Favourites Newsletter

Happy New Year to all and welcome back to the fortnightly favourites.
I trust that you all had a lovely Christmas and New Year and have jumped into 2010 feeling great.

This fortnights newsletter is based on the beautiful summer fruit, the green grape. Saratoga Fresh Fruit has a 1 Kilo bag for just $3.99.

With the release before christmas of my Local Card and the interest this has generated with both businesses and card holders alike, we are going to bring you, on a fortnightly basis, all the businesses that are giving discounts on the Central Coast to my Local Card holders.

Thanks to all those who purchased a my Local Card at the Nippers day at Killcare on Sunday. We hope that you have a great time using it and save the price of the card over and over again throughout the year. For those who wish to purchase a card, we will be at the Killcare Surf Club again on Sunday 31st January 2010. (come down and say hello) or feel free to send an email or call us for your card.

Mel is back again this year with her tried and true recipes and a special offer to card holders as well.

Don't forget, if you have any community fairs, fetes or fundraisers happening in 2010, (not for profit) we are more than happy to give them a mention in our newsletter.

If you are a fundraiser for a local not for profit organisation, and would like to offer something different to sausage sizzles and chocolates, give us a call to discuss how we can help you to raise the money without the hassle.

Hope you enjoy the recipes and dont forget to check out our Central Coast discounters.

Till next fortnight

Gay and the Team.

Central Coast Discounters

Please find below a list of our local discounters and the discount or value add they are offering cardholders.

Business & Discount

Avoca Beach Picture Theatre - end of Avoca Drive, Avoca Beach
ph: 4382 1677
*Adults tickets, at kids prices

Bay Beauty Escape - 91 Killcare Road, Hardys Bay
ph: 4360 2722
*10% off all services

Bensville Riding School - Empire Bay Drive, Bensville
ph: 4368 2400
*10% off horse rides

Heal your life - Broadwater Avenue, Saratoga
ph: 0403 684 128
*10% off consultations

Coastal Health Solutions 98 Moana Road Woy Woy
ph: 4344 2704
*20% off first consult, 10% off products after the first consultation.

Lifetime Memories Studio Moana Road Woy Woy
ph: 0416 195 501
*10% off lifetime memories package

Killcare Beach Kiosk - end of Beach Road Killcare
*$1.00 off coffee

Randall's on the Beach - upstairs Killcare surf club
ph: 4360 2040
*Free juice with big brecky, free glass of wine with lunch or dinner, - 4 cardholders together, free bottle.

Macs Point Kiosk - Marine Parade, Macmasters Beach
*$1.00 off coffee - friday and sunday evening, every second child eats free.

The Bay Gallery - 25 Broken Bay Road Ettalong
ph: 4343 1990
*10% off all framing up to $200, over $200, 20% off, 20% off art by Greg Coates

Money mapping - mobile Financial Planner
ph:0412 294 601
*1st appt. free, minimum 10% discount and a free financial tender.

Peninsular office supplies - Shop 8, 327 West Street, Umina
ph:4342 2150
*10% off 1000 business cards or 1000 A5 flyers. Perfect for your business.

Universal Spirit - Davistown Road Yattalunga
ph:0419 432 344
*10% off Reiki treatments

Meals by Mel
www.mealsbymel.com.au
*10% off monthly recipes online

And this is just the beginning!

Keep tabs on all the newest businesses
www.mylocalcard.com.au

$33.00 per year is all it costs you to take advantage of these great savings!
(with $7.50 of every card sold, going back to a not for profit organisation)

For information on how you can get your my Local Card please call Simon on
0432 287 686 or Gay on 0432 598 311.

Baked chicken with goat's feta and grapes

Preparation Time

8 minutes

Cooking Time

25 minutes

Ingredients (serves 4)

• 100g goat's milk feta
• 4 chicken breasts
• 4 prosciutto slices
• 350g red globe grapes
• 250g seedless green grapes
• 8 small fresh rosemary sprigs
• Salt & freshly ground pepper
• 2 tbs olive oil

Method

1. Preheat oven to 220°C. Cut the cheese into four even oblongs. Place the cheese under the chicken tenderloin and tuck in to secure. Pull the tenderloin over the cheese to conceal. Alternatively, if the tenderloin is small, remove the tenderloin and cut a slit horizontally into the thickest part of the chicken breast to make a pocket. Tuck the cheese into the pocket and pull the other side of the chicken breast over to enclose. Wrap a slice of prosciutto around each chicken breast.

2. Remove the grapes from the stems and place onto a large baking tray with the rosemary sprigs. Season with salt and pepper and drizzle with 1 1/2 tablespoons of the olive oil. Toss to combine.

3. Nestle the chicken breasts among the grapes. Drizzle the remaining olive oil over the chicken breasts. Season with freshly ground pepper and cook in the oven for 25 mins until chicken is cooked through.

Ocean trout with grape, almond and orzo salad

Ingredients (serves 4)

• 250g pearl barley
• 100g orzo
• 170ml extra virgin olive oil
• 100g baby spinach
• 2 tablespoons lemon juice
• 2 cloves garlic, crushed
• 2 teaspoons sumac (see note)
• 2 teaspoons coriander seeds, dry-roasted, ground
• 2 teaspoons ground cumin
• 1/4 teaspoon ground allspice
• 4 x 200g pieces ocean trout fillet, skinned, pin-boned
• 50g flaked almonds, roasted
• 50g pine nuts, roasted
• 200g small seedless green grapes, halved
• 1/4 cup each chopped dill, chopped mint and chopped flat-leaf parsley

Method

1. Cook barley in a saucepan of simmering water for 20 minutes. Add orzo, cook for another 8 minutes or until barley is tender and orzo al dente. Drain and cool under running water. Drain again, then transfer to a large bowl.

2. Heat 1 tablespoon oil in a small frying pan over medium heat, add spinach and toss for 1 minute or until just wilted, then combine with barley mixture.

3. Combine 125ml (1/2 cup) oil, lemon juice, garlic and spices in a bowl. Season with sea salt and freshly ground black pepper.

4. Preheat oven to 200˚C. Heat remaining oil in a large ovenproof frying pan over medium heat, add trout and cook for 2 minutes or until golden underneath. Turn over, then finish cooking trout in the oven for 3–5 minutes or until still slightly pink in the centre.

5. Add half the dressing, nuts, grapes and herbs to the barley mixture and toss well to combine. To serve, divide orzo salad among plates, top with a piece of ocean trout, then drizzle with remaining dressing.

Notes

• Orzo is the Italian word for barley and also the name given to barley - or rice-shaped pasta. In this salad, the two orzos make for an interesting marriage of textures.

• Sumac is a reddish brown, ground dried Middle Eastern berry with an astringent taste, available from supermarkets.

Banana & hazlenut yoghurt fruit dip

Ingredients (serves 2)

• 2 tablespoons chocolate hazelnut spread
• 200g low-fat banana honey yoghurt
• 1 red delicious apple, cored, cut into thin wedges
• 1 banana, peeled, sliced
• 1 small bunch (100g) red grapes
• 1 small bunch (100g) green grapes

Method

1. Place spread in a bowl. Add yoghurt, 1 tablespoon at a time, stirring to combine. Spoon into bowl. Serve with fruit.

Notes

• Store dip in an airtight container in the fridge for up to 3 days.

We hope you enjoyed our first newsletter of 2010 and we look forward to bringing you another next fortnight. Until then stay safe and happy and

Bon Appetit!

Fortnightly Favourites Newsletter

Hi & Welcome back to the last edition of the Fortnightly Favourites Newsletter for 2009.
This fortnight we are bringing you recipes using the zucchini which can be had for just $1.99 per kilo down at Saratoga Fresh Fruit.

I wish to say thank you to all the businesses that showed interest in becoming a part of my Local Card after we told you about it and gave you the link to look at, last fortnight.

With the benefits far outweighing the discount that they offer, it is certainly a winner for both the businesses and the local communities.

If you missed our newsletter last fortnight, or any of the previous newsletters and would like to see them just click here and choose which one/s you want.

A great gift for christmas or birthdays has come to my notice and I would like to share it with you all. This is definately the gift that keeps on giving!

What could be better than actually listening to your Mum or Grandma telling
her story in her own words in 10, 20, 50 or even 100 years time?

Lifetime Memories and Stories preserve family stories so that you can pass
them on to your future generations. Stories preserved on audio CD and in a
full colour picture life story book.
This is a great gift for your family. For more information visit the website for more details.


We would also like to thank Mel for her imput over the last few fortnight's and we look forward to bringing you more of her offerings in the new year. And don't forget, if you are looking for a really great christmas present, why not go to Mel's site and grab a gift voucher to the monthly recipe club.

To finish off the year in style, as promised, I have put together the Fortnightly Favourites Christmas Collection for you to sink your teeth into. It is jam packed with delicious recipes ranging from Christmas breakfast through to main meals and side dishes and a delectable array of Chrissie sweets (forget the diet for the day - it's Christmas)! It has ended up being a work in progress and the 10 or so pages you were originally going to get has turned into 106. It may take a little while to download but I promise you it's worth the wait.
It's in a PDF form so if you do not have a PDF programme running already, you can download one here.

Thank for receiving our newsletters over 2009.
We look forward to being able to bring you lots of great info in 2010 as well as keeping you up to date on which businesses are discounting what, for our my Local Card holders.

Cheers

Gay & the team at
Time 4 YOU Lifestyle Management

All recipes except Mel's are from www.taste.com

Click on the read button for the Fortnightly Favourites Christmas Collection with compliments!

&

Enjoy!







Mel's Offering
www.mealsbymel.com.au


TUNA AND POTATO RISSOLES

Preparation time: 10 minutes

Cooking time: 25 minutes

500g desiree potatoes, peeled and cut into chunks

1 zucchini, grated

1 carrot, grated

425g can tuna in springwater, drained

olive oil spray

salt and pepper, to taste

lemon wedges, to serve

1. Pre-heat oven to 220ºC. Place potatoes in a saucepan of cold water and bring to the boil. Cook for 10 minutes or until soft then drain and mash.

2. Add zucchini, carrot, tuna and salt and pepper to potato and mix well.

3. Form into small patties, spray with oil and bake for 15 minutes or until golden.

4. Serve with lemon wedges and salad.

Serves 4

Note: Any left over patties can be wrap in plastic wrap and frozen for later use. They taste great on sandwiches with tomato sauce!

Creamy zucchini soup

Ingredients (serves 4)

• 1 tablespoon oil
• 1 onion, coarsely chopped
• 1 garlic clove, crushed
• 4 large zucchini, chopped
• 2 large potatoes, peeled, chopped
• 1L chicken stock
• 3/4 cup cream
• salt and cracked black pepper

Method

1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add 1 coarsely chopped onion, 1 crushed garlic clove, 4 large chopped zucchini and 2 large peeled, chopped potatoes. Cook for 5 minutes, making sure vegetables don't brown.
2. Add 1L chicken stock and 1 cup water. Bring soup to the boil, reduce heat and simmer for 20 minutes or until potatoes are soft. Remove from heat and cool for 5 minutes.
3. Blend with a hand-held blender until smooth. Return soup to the heat and add 3/4 cup cream, salt and cracked black pepper. Warm through and serve with crusty bread.
   

Sweetcorn and zucchini fritters

Ingredients (serves 5)

• 1 1/2 cups self-raising flour
• 1 cup milk
• 2 eggs
• 2 large corn cobs, kernels removed
• 1 zucchini, trimmed, grated
• olive oil, for shallow-frying
• 1 cup tzatziki dip, to serve

Method

1. Sift flour into a bowl. Season with salt and pepper. Using a fork, whisk milk and eggs together in a jug until combined. Pour over flour. Stir until smooth. Add corn and zucchini. Stir until well combined.
2. Add enough oil to a large, non-stick frying pan to cover base. Heat over medium heat until hot. Using 1/4 cup of mixture per fritter, spoon mixture, 3 fritters at a time, into pan. Cook for 3 to 4 minutes each side or until golden and firm to touch in the centre. Transfer to a wire rack to cool.

Notes & tips

• To freeze: Wrap each fritter in plastic wrap, then foil. Freeze for up to 2 months. Remove from freezer in the morning. Place frozen fritters in lunch box with a small container of tzatziki. Fritters will thaw by lunchtime.

Zucchini salad with mint and ricotta

Ingredients (serves 6)

• 4 large green zucchini, trimmed
• 4 large yellow zucchini, trimmed
• 1 tbs extra virgin olive oil
• 1 tbs chopped thyme
• 125g fresh ricotta, crumbled
• 1/4 cup small mint leaves

• Lemon and cumin dressing:

• 1 tsp cumin seeds
• 1/3 cup (80ml) extra virgin olive oil
• 1 small clove garlic, finely chopped
• Juice of 1/2 lemon

Method

1. Cut zucchini diagonally into 1cm-thick slices. Place in a large bowl. Add oil and thyme, and season to taste with salt and pepper. Toss well to coat.
2. Preheat a barbecue or char-grill pan over medium heat until hot then cook zucchini, in batches, for 3-4 minutes each side or until lightly charred and just tender. Transfer to a large platter.
3. Meanwhile, for dressing, place cumin seeds in a small frying pan and cook over low-medium heat for 1-2 minutes or until darkened and fragrant. Transfer to a pestle and mortar. Allow to cool slightly then grind to a coarse powder. Stir in oil, garlic and lemon juice. Season to taste.
4. Pour dressing over warm zucchini and set aside to cool. Just before serving, scatter over ricotta and mint.

Notes & tips

• Hint: The lemon and cumin dressing would also be delicious drizzled over roast potatoes and served with white-fleshed fish.

Lemon, zucchini and chicken pasta

Ingredients (serves 4)

• 375g bowtie (farfalle) pasta
• 100g butter, chopped
• 2 zucchini, coarsely grated
• 2 yellow zucchini, coarsely grated
• 1 garlic clove, crushed
• 2 cups shredded cooked chicken
• 2 green onions, thinly sliced
• 1 large lemon, rind finely grated, juiced
• 1/4 cup chopped flat-leaf parsley leaves
• grated parmesan cheese, optional, to serve

Method

1. Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain and set aside.
2. Meanwhile, heat 30g butter in a large, deep-sided frying pan over medium heat. Add zucchini and garlic and cook, stirring, for 5 minutes or until zucchini is soft. Add chicken and cook, stirring, for 4 minutes or until heated through.
3. Add pasta, remaining 70g butter, green onions, lemon rind, 1/4 cup lemon juice and parsley to chicken mixture. Cook, stirring, over low heat until heated through. Sprinkle with parmesan, if using. Season with salt and pepper. Serve.

That's it from us for the fortnight, so stay safe and happy, have a fabulous Christmas with loved ones and friends and we look forward to bringing you another year of Favourite recipes and lots of other community info in 2010.

Bon Appetit!

Fortnightly Favourites Newsletter!

Hi and welcome back to the Fortnightly Newsletter. This fortnight the emphasis is on the nectarine with Saratoga Fresh Fruit offering them at just $2.00 for 8. What a great buy! Although not the easiest fruit to find recipes on, we have succeeded and hope that you like them.

Mel will be putting forward her fortnightly offering too, so please enjoy!

Well, we are finally at the point where we can introduce you to the my Local Card.
We have just launched my Local Card in Newcastle and the response has been marvellous.
click here to take a look at the website.
If you are interested in offering your business (once you have taken a look at the website) as one of our valued discounters when we launch on the Central Coast early 2010, please send an email to time4youlifestyle@gmail.com and we will provide you with all the information required.
We will keep you informed via the newsletter as to when my Local Card is being launched on the Coast so that you can be one of the first to purchase a card and take advantage of the discounts.

With the focus so strongly on caring for yourself and the planet these days, I would like to take this opportunity to invite you along to a new and very lovely experience. Click here to view the flyer for all details.
Young Living Essential Oils is a welcome retreat for the mind, body and spirit. There will be free Valor balances being offered during the afternoon and for one lucky person - a Raindrop Treatment. (want to know more - contact Sarah for information).

Life as usual for me is very busy, getting formals and parties organised (and somewhere in between it all, running a business) as well as being in the process of compiling the list of Christmas recipes that we will be sending out shortly.
(keep your eye out for the link)

Well that's it from me this fortnight so happy cooking and enjoy the rewards!

Gay and the Team at
Time 4 YOU Lifestyle Management

Mels Fortnightly Offering.

Baked nectarines with crumble topping

Preparation time: 5 minutes

Cooking time: 15 minutes

4 nectarines, cut in half

¼ cup brown sugar

½ cup toasted muesli or favourite cereal

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

1. Pre-heat oven to 180ºC.

2. Place nectarine halves in an oven proof dish.

3. Mix together sugar, muesli and spices. Place equal amounts on top of each nectarine half and bake for 15 minutes. Serve with low fat vanilla yoghurt.

Serves 4

Nectarine, cucumber and almond salad

They're great in sweet dishes, but nectarines can star in savoury sides as well.

Preparation Time

20 - 35 minutes

Cooking Time

5 minutes

Ingredients (serves 6)

• 60ml (1/4 cup) rice wine vinegar
• 55g (1/4 cup) caster sugar
• 1 small fresh red chilli, deseeded, thinly sliced
• 8 (about 800g) nectarines, halved, stone removed, cut into thin wedges
• 2 Lebanese cucumbers, halved lengthways, thinly sliced
• 85g (1/2 cup) almond kernels, coarsely chopped
• 1/3 cup shredded fresh mint
• 2 tbs olive oil
• Fresh mint leaves, to serve

Method

1. Place the vinegar and sugar in a small saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Add the chilli and stir to combine. Set aside for 15 minutes to cool completely.
2. Combine the nectarine, cucumber, almond and shredded mint in a bowl.
3. Gradually add the oil to the vinegar mixture and whisk until combined. Pour the dressing over the nectarine mixture and gently toss until just combined. Divide among serving plates. Top with mint leaves and season with pepper. Serve immediately.

Notes & tips

• Variation: Peach & macadamia salad - Add 4 shallots, thinly sliced, in step 2. Replace the nectarines with peaches and almonds with macadamia nuts, coarsely chopped, in step 2. Replace the mint with fresh Thai basil leaves, shredded.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

Thai chicken & nectarine salad with lemon grass dressing

Preparation Time

15 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 3 (about 200g each) single chicken breast fillets
• 80g (1/2 cup) whole raw unsalted cashew nuts
• 3 ripe white slipstone nectarines, halved, stones removed, thinly sliced
• 60g snow pea sprouts
• 60g bean sprouts, ends trimmed
• 60g baby Asian greens
• 12 fresh coriander sprigs
• 6 fresh basil leaves, shredded
• Pinch of salt

• lemon-grass dressing

• 80ml (1/3 cup) white vinegar
• 80ml (1/3 cup) cold water
• 40g (1/4 cup) finely chopped palm sugar
• 2 lemon-grass stems, pale section only, finely chopped
• 1 1/2 tsp fish sauce

Method

1. Half-fill a large saucepan with cold water. Cover and bring to the boil over high heat. Reduce heat to medium-low. Add the chicken and simmer, covered, for 15 minutes or until tender. Transfer chicken to a plate and set aside for 10 minutes to cool. Shred.
2. Meanwhile, to make the lemon-grass dressing, combine the vinegar, water, sugar, lemon grass and fish sauce in a small saucepan and stir over low heat until the sugar dissolves. Increase heat to medium and simmer for 5 minutes or until reduced by half. Remove from heat and set aside for 10 minutes to cool. Strain through a fine sieve into a jug. Discard the lemon grass.
3. Place cashews in a medium non-stick frying pan over medium heat and cook, stirring, for 3 minutes or until toasted. Remove from heat and set aside for 5 minutes to cool. Coarsely chop.
4. Combine chicken, nectarine, snow pea sprouts, bean sprouts, Asian greens, coriander and basil in a large bowl. Add the lemon-grass dressing and gently toss to combine. Taste and season with salt. Spoon among serving bowls and sprinkle with toasted cashews.

Little Nectarine Puddings

Ingredients (serves 4)

• 1kg nectarines
• 60ml (1/4 cup) amaretto liqueur
• 175g caster sugar
• 115g unsalted butter, softened
• 2 eggs
• 40ml (2 tbs) milk
• 225g self-raising flour, sifted

Method

1. Preheat the oven to 180°C.
2. Cut the nectarines into thin slices, discard the stones and place in a bowl with the amaretto and 60g of sugar. Toss to combine. Divide the nectarines between six 300ml ovenproof dishes, packing in well. (You need to leave a generous space between the fruit and the top of the dish to allow the pudding to rise.)
3. Place the butter and remaining sugar in an electric mixer and beat until pale and fluffy. Quickly beat in the eggs one at a time followed by the milk, then fold in the flour.
4. Divide the mixture between the dishes, place them on a baking tray and bake for 30 minutes or until the tops have risen and are golden.
5. Serve warm with ice-cream.

Nectarine, mango & raspberry crumble

Ingredients (serves 6)

• 4 nectarines, flesh sliced
• 2 mangoes, flesh sliced
• 400g raspberries
• 1 1/2 tbs plain flour
• 1 1/2 cup (110g) caster sugar
• 2 tbs lime juice
• Thick cream, to serve

• Topping

• 1 cup (150g) plain flour
• 1 tsp baking powder
• 75g demerara sugar
• 100g macadamia nuts
• 75g chilled butter, diced

Method

1. Preheat the oven to 170°C.
2. Toss nectarine and mango slices with raspberries, flour, sugar and lime juice.
3. For the topping, place all ingredients in a food processor. Pulse until just combined.
4. Place the nectarine and mango mixture in a 2-litre baking dish. Cover the fruit with the topping and bake for 45 minutes or until golden. Serve with cream.

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All recipes apart from Mel's offering are from taste.com.au.

We hope that you have enjoyed this newsletter, so until next fortnight, stay safe and happy and

Bon Appetit!