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)!

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

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!

Emotional Freedom Technique and Rekindled Ancient Wisdom with Sarah Morgan - based at Horsfield Bay
ph: 0412 136 151
10% off all sessions
WEB LINK



Coastal OHS Services Pty Ltd - Based at Gosford
ph: 4382 3055 Mobile: 0438 823 055
*10% off green card inductions

my Local Card

www.myLocalCard.com.au!

Fubah on COPA





10% off your meal with my Local Card

Own your own card today for just $10.00 per year

For any of the following discounts or value adds, simply show your card!


Where can I buy my Local Card?

Heal Your Life 103 Broadwater Drive Saratoga
ph: 0403 684 128

Coastal Health Solutions 98 Moana Road Woy Woy
ph: 4344 2704

Kantara House - 431 Avoca Drive Green Point 2251
ph: 4369 1528

Surf, Sun and Sand Cafe - 175 Ocean View Road Ettalong
ph:4341 1123

Terrigal Sea Rose Florist - directly opposite the post office at Terrigal
ph: 4385 6444

or

go to the my Local Card website www.mylocalcard.com.au and apply or

Direct through my Local Card
Simon 0432 287 686
Gay 0432 598 311

We welcome our newest business!

A Big Welcome to Mitre 10 Kincumber.

We are thrilled to introduce Mitre 10 Kincumber as our newest discounting business through my Local Card.

Mitre 10 Kincumber - Storewide savings on all items (conditions apply)
ph: 4368 3866
*10% discount on all store items every time you shop.
This excludes catalogue items and items already reduced. Card not to be used in conjunction with any other discount offer.

my Local Card Businesses and Discounts!

Ambience Wellness Centre - Magnolia Avenue, Davistown 2251
ph: 4369 8893
*10% off bowen therapy treatments
These treatments are not just for people. Virginia is fully trained in Animal Bowen too.


Anne Grace - Marriage Celebrant Based at Umina Beach
ph:0421 343 147
Standard & Commemorative Marriage Certificates issued by Births,Death & Marriages included and a 5% saving on the Marriage Ceremony fee.
It's the personal touch that counts!
WEB LINK

Avoca Beach Picture Theatre - end of Avoca Drive, Avoca Beach
ph: 4382 1677
*Adults tickets, at kids prices
The local theatre with a european touch. Take a look at the weblink below for all the latest offerings from Avoca Beach Picture Theatre

Balance Money - Based on Central Coast
ph: 0419 290 030
*$300 off Scott's normal fee - Just $150

Bali with Style Shop 3, 162 Avoca Drive, Avoca Beach. 2251
ph: 4382 2254
* 10% discount on purchases.
Gorgeous, easy to wear clothing and gift ware at great prices!
WEB LINK

Bay Beauty Escape - 91 Killcare Road, Hardys Bay
ph: 4360 2722
*10% off all services
Get pampered and save money at the same time.


Bensville Riding School - Empire Bay Drive, Bensville
ph: 4368 2400
*10% off horse rides
Are you organising your child's birthday party? Click here to see what's on offer from Bensville Riding School


Break your bad habits - Woy Woy
ph: 0419 239 747
*$50 off stop smoking and female weight loss sessions, 20% off your very first 1/2 hour of consultation
Want to lose weight and keep it off? There's more involved than just a diet!


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.
Free delivery and pick up service is provided with all hire within the Patonga - Terrigal area. Click on web link below for more.


Clairvoyant Card Reading and Crystal Healing
ph: 0403 684 128
*10% off readings/healing sessions
Needing guidence in your life? This unique offering of a reading and healing together is not to be missed. (A beautiful experience, one I would recommend to all).
WEB LINK

Coastal Health Solutions 98 Moana Road Woy Woy
ph: 4344 2704
*20% off first consult, 10% off products after the first consultation.
Iridology, Herbal medicine, Naturopathy, Infant and Children's health and much much more!

Coastal OHS Services Pty Ltd - Based at Gosford
ph: 4382 3055 Mobile: 0438 823 055
*10% off green card inductions
Do you or someone you know need to do an OHS Construction Induction - click on the web link below for more information.

Computer Troubleshooters - based at Gosford (mobile service)
ph: 4320 6131 Mobile 0408 869 179
*10% off all labour charges, no call out fee.
Could your computer be running better? Let Computer Troubleshooters help in the comfort of your home or office.


Daryl Wright - Mortgage broker Central coast - Based on Central Coast
ph: 4388 4544 Mobile 0415 514 065
For My Local Card holders who settle a loan above A$100,000 an instant chance to win A$250,000 on the spot.



Embroidery Central - in Spotlight building Gosford
ph:43211005
*$2.00 off monogrammed towels (make a wonderful gift)
For all your embroidery needs on the Coast. Take a look at the web link below.

Emotional Freedom Technique and Rekindled Ancient Wisdom with Sarah Morgan - based at Horsfield Bay
ph: 0412 136 151
10% off all sessions
Remove and move through the situations and thoughts that block you from being the best that you can be.
WEB LINK

Erina Chiropractic Centre - 10 Chiltern Road Erina
ph:4365 2100
*Save over $100
A full chiropractic, neurologic and orthopaedic spinal assessment and Xray interpretation (if required) normally valued at $130. This full Spinal Assessment and Report can be obtained for a tax deductable donation of $20 to the Australian Spinal Research Foundation on presentation of your myLocal card. By appointment only.
We thank Erina Chiropractic for this wonderful offer.


Fubah on Copa - 208 Del Monte Place, Copacabana 2251
ph: 4381 0211
*10% off food bill
Fubah on Copa - all about the pursuit of pleasure.... a worthwile objective indeed.

Full Circle - Based at Avoca Beach - fabulous paintings from Asia and Africa.
ph: 0405 611 160
*10% off all artwork
WEB LINK

Heal your life - Broadwater Drive, Saratoga
ph: 0403 684 128
*10% off consultations
Carrying around old and untrue thoughts and feelings about ourselves can cause stress, pain and even sickness. Start living a better life.
WEB LINK

Hemsley's Fine Cake Creations - Based at Copacabana
ph: Mobile 0403 913840 or 4382 6273
*10% off the purchase of all cakes
Wanting something REALLY special for a birthday or wedding - look no further!


Imagine Images - 1/14 Bellbird Avenue, Terrigal NSW 2260
ph: 4335 1819
*A professional hair and makeup done for one person and a professional photo shoot for up to six people + $100 off your photographs.
This is an offer too good to miss. Click on Imagine Images weblink below to check out their fabulous photo gallery!



Jim's Bookkeeping - Based at Gosford - mobile service
ph: 0419 162 998
*10% off first 3 months billing.
Get your books up to date and ready for the 2009/10 financial year.


Jims Cleaning Group - Based at Gosford
ph: 0404 434934
*My local Card holders get a 10% discount of the initial clean price *(conditions apply)
*In relation to discounts for customers using the my Local Card, I am willing to provide a 10% discount off the initial clean price for any customers who become ongoing - regular customers (weekly or fortnightly).
For the occasional customer, I am willing to clean the front facing external windows (where accessible) at half price (up to a maximum of $40 for any commercial customers).


Kantara House - 431 Avoca Drive Green Point 2251
ph: 4369 1528
*10% off alcohol purchases
Fabulous location, great bands and an awesome day or evening out and with 10% off all your drinks, another wonderful reason to visit!


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.
Click on the web link below to see all the services that Karmalogic Accounting can offer you.


La Palma Pizza Cafe - 4/46 Picnic parade, Ettalong Beach 2257
ph: 4341 1111
*open 11am - 10pm everyday. $1 off coffee till 4.30pm then free garlic bread with t/away order of $25.00 or more.
Bookings of up to 6 dining, free corkage.
La Palma Pizza Cafe, fabulous food and great service!
WEB LINK

Lifetime Memories Studio, Moana Road Woy Woy
ph: 0416 195 501
*10% off lifetime memories packages.
A beautiful Life! Preserve the memories for all to enjoy!


Look and Feel Good Spa - Level 1, 47 Schnapper Road Ettalong
ph:4342 7456
*Book any treatment over A$30 and you will be entitled to a Reflectro Foot and Back Massage, worth A$30, for FREE!
Care for your body, mind and spirit - with a visit to Look and Feel Good Spa.


Killcare Beach Kiosk - end of Beach Road Killcare
*$1.00 off coffee
Terrific coffee, fabulous views!
WEB LINK

Macs Point Kiosk - Marine Parade, Macmasters Beach
*$1.00 off coffee - friday and sunday evening, every second child eats free.
Where can you get a view like this and a discount on your coffee too?
WEB LINK

Meals by Mel
*10% off monthly recipes online
Have you run out of ideas that are nutritious and fast for the family? Click on the web link to see how easy it can be.


Money mapping - Mobile Financial Planner
ph:0412 294 601
*No less than 5-10% off all product and service fees/commissions with obligation free initial assessment meeting and preparation of a written tender at no cost.
Remain in the comfort of your home and save money while you do it.


my Local Card - Based on the Central Coast
ph: Gay 0432 598 311 / Simon 0432 287 686
*Pay just $10 for 1 card (normally $11)
Just $10 for a full 12 months of savings from purchase date of your card.

Ozziesplash - 2/13 Grieve Close, West Gosford 2250
ph: 4322 7900
*Free measurement and quote for any splashback plus 5% discount if you choose to accept quote
A great array of styles and colours. Click on the web link to find out more.


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.
Need artwork created? Why not take advantage of our special discount design fee of $20.00!


Portrait Photography - The Lamb Effect
ph: 0407 916 865
*30% off normal price of package
High quality photos when only the best will do.


Price 2 Print - Based at Terrigal
ph: 4384 5003 Mobile: 0415 210 339
*Special deals on both print and banner work


Randall's on the Beach - upstairs at Killcare surf club
ph: 4360 2040
*Free juice with big brecky, free glass of wine with lunch or dinner, or a free bottle of wine to a table of four with one card holder.
Visit Randall's on the Beach and watch the waves roll in while you indulge your tastebuds and your senses!



Michael Murray, Ray White Terrigal - 78 Terrigal Esplanade, Terrigal
ph:4385 1000
*4 weeks free advertising in paper when selling your home
Michael has trained with "The best of the best" and it shows!


Ruby Tuesday Gifts and Jewels - 6, 11/13 Cochrone Street Kincumber 2251
ph: 43 686 559
*10% off full price purchases
Beautiful and original gifts and jewels by Simone Dennis Designs.


Simply Ayurveda - 11 Pillaga Close, Kincumber 2251
ph:4368 4778 Mobile: 0406 973 378
*15% off all Ayurveda cooking classes
Do you need herb and nutrition advice? Look no further!
WEB LINK

Snips at Copa - 1/216 Del Monte Place Copacabana
ph: 4382 2009
*10% off all services


Squizit Juice Bar - 2/162 Avoca Drive, Avoca Beach 2251
ph: 0413 679 536
*20% off all juice and food
Grab a great tasting juice after your walk on the beach.
WEB LINK

Surf, Sun and Sand Cafe - 175 Ocean View Road Ettalong
ph:4341 1123
*Free coffee (regular) with your meal
Great food, great atmosphere and a perfect location to the ferry and movies.
WEB LINK

Talk'N Communications - 98 Moana Road Woy Woy 2256
ph: 4342 4384
*10% off all studio recording services
People remember 10% of whats read, 20% heard and 50% read and heard.


Terrigal Business Solutions - mobile business based at Terrigal
ph: 0414 525 802
*All My Local Card holders get their first hour free, which is a saving of A$55 plus 10% off your first 6 months of billings!
Great offer, great savings!


Terrigal Sea Rose Florist - directly opposite the post office at Terrigal
ph: 4385 6444
*10% off all purchases over $30.00
In the Crowne Plaza at Terrigal. Pop in and see Leigh for spectacular blooms and arrangements at great prices.

WEB LINK

The Art of Intimacy - Based at Green Point
ph: 0404 016 969
*$30.00 off any of the following treatments every time you use your my Local Card (1hr Sessions only)
Coaching, Counselling, Energetic Medicine and Holistic Massage


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
Modern and stylish frames made with an eye for detail.


The Fat Goose Deli - Shop 3 Killcare Road Hardys Bay
ph: 4360 1888
*.50c off your coffee
The bakery and deli supplies a wide range of freshly baked artisan breads, pastries and specialty deli items. (oh, and great coffee too.)


The Glasshouse Restaurant - 3/85 Avoca Drive, Avoca Beach 2251
ph: 4382 2223
* Free glass of wine with meal.
See the web link below for The Glasshouse summer specials. All specials under $20 for both lunch and dinner.


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.
The Publishing Queen welcomes you to a world of limitless opportunities for Self Publishing.


The Storeroom - Shop 1/17 Church Street Terrigal
ph: 4384 4622 Mobile: 0401 645 546
*10% off all clothing (not to be used with any other offer)


Universal Spirit - Davistown Road Yattalunga
ph:0419 432 344
*10% off Reiki treatments
"Rei" means universal and "Ki" means Life Energy!


Villa Sorgenti - 31 Kowara Road, Somersby 2250
ph:4340 1205
*1/2 price accommodation Sunday through Thursday when dining in the restaurant
A great venue for your next wedding or party.


White Sands Restaurant - 220 Del Monte Place Copacabana
ph: 4382 6666
*show your local card to receive a complementary tasting plate for two (valued at $16.50)
WEB LINK

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

www.mylocalcard.com.au

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

Want your own card to start saving money today?

Go to www.mylocalcard.com.au
to find out where to purchase cards or
Contact
Simon on 0432 287 686 or
Gay on 0432 598 311.