Delivery of Mawson Lakes Living

Ittakes a lot of time, costs a lot of money and involves many people to produce and deliver Mawson Lakes Living every month.

One of the big challenges is to get the free magazine to every letterbox in Mawson Lakes, so I am grateful to the following volunteers who deliver the magazine in their local areas: Michael and Christine Flynn, Kerry and Sarah Henderson, Michael Holtby, Meredith Ireland, Cheryl and Mark Jaeschke, Terry Richards, Colin and Margaret Taylor and Viv Ward and her dog Tessa (pictured left) glynn@rapiddry.com.au

Each of these people has a strong sense of commitment to the local community and works behind the scenes in many ways to make Mawson Lakes a safe and beautiful place.

A contractor delivers to areas not covered by volunteers. If you do not receive a copy, or would like additional copies, collect from the Living office at 43 Parkview Drive. Ph 8260 7077 Ed.

Recipes

Coloured Eggs

An easy way to make colourful boiled eggs that kids love. These are a favourite for Easter.

Ingredients:

Food colouring in various colours

Eggs and white vinegar

To make:

1 In a saucepan, add sufficient water to cover the eggs by 2cm.

2 Add 1 tsp of white vinegar and 2 tsp of your favourite food colour.

3 Boil the eggs as you would ordinarily do, without cracking the shell.

4 Remove from colour and dry on an absorbent towel.

Your coloured eggs are ready to crack and eat. Serve with slices of buttered toast.

Sage herb

Garden Sage - (Common) (Salvia officinalis)

Sage is a beautiful, silvery herb. It is believed that sage helps to stimulate the brain, increasing memory, concentration and reasoning. This is how the term sage came to mean “wise person”. Sage has also been known to whiten teeth, using it as a mouthwash to kill bacteria. In parts of India, sage is used as a herbal toothbrush.

Sage has a sharp, spicy scent that goes well with thyme, lemon and pine. The strong flavour goes a long way, so not much is needed for cooking. Another benefit is that it is a digestive aid as well as an antioxidant when ingested because it relaxes muscles in the digestive tract. As sage dries, the flavour intensifies and can act as a preservativedefinitely a herb you can feel good about.

Roast chicken with lemon, dried cranberry and pistachio stuffing

Ingredients:

1 whole chicken

2 tbsp butter

1 onion, diced

3 tbsp pistachio nuts, roughly chopped

Loaf stale white bread, pulsed into crumbs

3 tbsp dried cranberries

Bunch sage, finely chopped

Lemon, zest

Salt and pepper

1 tbsp olive oil

1 tsp sweet paprika

To make:

1 Pre-heat oven to 180°C.

2 Melt butter in a sauce pan, add onions and sauté on medium heat for 1-2 minutes, add pistachio nuts and sauté a further minute before adding the crumbs, lemon zest, cranberries and sage, season with salt and pepper, stir well and set aside.

3 Rinse chicken under cold water and dry with a kitchen towel.

4 Season the inside of the chicken with salt and pepper, a sprinkle of paprika, rub the outside with oil and season with salt, pepper and paprika.

5 Gently separate the skin from the breast at the cavity end of the chicken (not the neck end). Place the stuffing under the skin.

6 Fill chicken with remaining stuffing.

7 Place onto a baking tray and roast for about 1 hour or until golden and cooked. Serve with roast vegetable salad.

Friendly

Service On the corner of Montague Rd & Henderson Ave Henderson Ave

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