19 Enquiries 5593 4777 www.newhavenfunerals.com.au S MEMORIAL PLAQUES S OCEANSIDE FUNERALS S MEMORIAL SERVICE S PERSONALISED FUNERALS S RESPECTFUL & DIGNIFIED S MODERN OR TRADITIONAL Newhaven Funerals reputation of excellence has been bestowed by the thousands of satisfied clients our company has been privileged to serve since 1979 Let our family look after yours . . . A locally family owned business THE CONNOLLY FAMILY SINCE 1979 GUACAMOLE • 1 teaspoon ground cumin • 1 teaspoon ground coriander • 2 ripe avocados, halved, stone removed, peeled • ½ red onion, finely chopped • 1 red birdseye chilli, seeds removed, finely chopped • ¼ cup finely chopped fresh coriander • 2 tablespoons lime juice Toast the cumin and ground coriander in a frying pan over medium heat for 1 minute or until aromatic. Transfer to a bowl. Add the avocado and mash until smooth. Add the onion, chilli, fresh coriander and lime juice. Stir to combine. Season with salt and pepper and serve with corn chips or dipping with nachips is yummy too! CREAMY CURRY DIP • 250g Spreadable Cream Cheese • 1/3 cup mayonnaise • 3 tsp curry powder • 1 tbs sweet chilli sauce • 3 tsp lemon juice • 1 tsp Worcestershire sauce • 3 shallots thinly sliced Mix cream cheese, mayo and curry powder together until well combined. Then add the sweet chilli sauce, lemon juice, worcestershire sauce and shallots and stir well. Cover and refrigerate until required. Makes about 1½ cups ROAST PUMPKIN HUMMUS • 250g pumpkin, peeled, cut into small pieces • 400g can chickpeas, rinsed and drained • 2 tablespoons tahini • 1 tablespoon lemon juice • 1 teaspoon ground cumin • 1 garlic clove, crushed • 2 tablespoons fresh coriander, chopped Place pumpkin on a lined baking tray. Spray with oil and roast at 180C for 25 minutes or until golden. Place roast pumpkin, chickpeas, tahini, lemon juice, ground cumin and garlic clove in a food processor. Season. Process until smooth. Stir in fresh coriander. Serve with grissini Easy Dips ...for entertaining BEETROOT & CHICKPEA DIP • 425g can baby beets, drained • 400g can chickpeas, rinsed, drained • ¼ cup blanched almonds • ¼ cup Greek Style Yoghurt • ¼ cup extra virgin olive oil • 2 tablespoons lemon juice • 1 garlic clove, crushed Blend together using a food processor the drained 425g can baby beets, the rinsed, drained 400g can chickpeas, ¼ cup blanched almonds, ¼ cup Greek yoghurt, ¼ cup extra virgin olive oil, 2 tablespoons lemon juice and 1 crushed garlic clove in a food processor until smooth. Season. Serve pita chips or grissini, carrot or celery sticks Makes about 2½ cups Congratulations January Winners! $50 GIFT CARD SUDOKU: D. Harries, Burleigh CROSSWORD: M. Lay, Varsity Lakes CRYPTIC: D. Rothero, Highland Park ‘THE WOMEN’ BOOK COMPETITION W. Calhoun, Southport | S. Ferguson, Helensvale E. Hill, Main Beach | K. Shaw, Mermaid Waters S. Hibbertson, Gaven CELEBRATING SINATRA CONCERT COMPETITION J. Flannery, Tweed Heads Congratulations to our winners! We receive hundreds of entries for our competitions each month so keep on entering, you might be the next lucky winner!
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