17 2027 MID COAST MOTOR INN6 DAY TOUR $1880 ALL INCLUSIVE 6 DAY TOUR l Free coach pick up and return from Gold Coast & Brisbane area l 4 Days of Touring - Sightseeing includes Woolgoolga, Coffs Harbour, Dorrigo, Port Macquarie and places in between. l All Entry Fees included l 3 Nights Live Entertainment l All meals provided (except lunch on pick up and return) l Choice of hot/cold breakfast l All evening meals served in a licensed Restaurant - 3 course dinners l All rooms are air conditioned, ground floor and serviced daily. For Touring Dates and more information Call 02 6568 3544 www.midcoastmotorinn.com.au Macksville PP Ideal for community group tour getaways Salmon with mango & chilli salsa 0:15 Prep 0:10 Cook 4 Servings • 1 tablespoon olive oil • 4 (about 220g each) skinless salmon fillets • 2 ripe mangoes, cheeks removed, peeled, finely chopped • 1 long fresh red chilli, halved, deseeded, thinly sliced • 2 tablespoons chopped fresh coriander • 1 tablespoon fresh lime juice • 1 bunch asparagus, woody ends trimmed • Lime wedges, to serve Heat oil in a non-stick frying pan over mediumhigh heat. Season salmon with salt and pepper. Cook for 3-4 minutes each side or until just cooked through. Meanwhile, combine the mango, chilli, coriander and lime juice in a bowl. Taste and season with salt and pepper. Cook the asparagus in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Divide the salmon among serving plates. Top with asparagus and salsa and serve with lime wedges. Mango Eaton Mess 0:25 Prep 0:45 Cook 4 Servings • 100g egg white (about 3 eggs) • 100g caster sugar • 100g pure icing sugar, sieved • 15g cornflour • 2 ½ cups pouring cream • 100g caster sugar • 1 teaspoon vanilla essence • 2 whole mangoes • 1 pomegranate • 2 passionfruit For meringues, preheat oven to 120°C. Whisk egg white and a pinch of salt in an electric mixer until firm peaks form (3-4 minutes). With motor running, gradually add caster sugar and whisk until thick and glossy (2-3 minutes). Sieve icing sugar and cornflour over, fold to combine, then spoon 8cm-diameter mounds onto oven trays lined with baking paper. Bake until meringues lift easily from trays and are crisp but not coloured (45-50 minutes), then turn off oven and cool completely in oven. Note - you can use store bought meringue nests for this recipe if you prefer. Using an electric mixer and a clean bowl, whip the cream with the sugar and vanilla essence until it becomes stiff peaks (3-5 minutes). Chill until required. Prepare mangoes by slicing off each cheek and cutting a lattice pattern in the flesh of each cheek, without cutting through the skin. Use a spoon to scoop out small bite size pieces. Cut the pomegranate in half and remove the seeds. Cut the passionfruit in half. Break the meringue into bite size pieces. Take 4 clean glasses and begin to layer all the ingredients starting with the meringue and cream then layering with the mango, pomegranate and passionfruit. Continue to build until the glass is filled and garnish with mango, pomegranate and passionfruit. Serve chilled. Mmmm... Mango Gold Coast Over 50’s magazine covers the Gold Coast from Beenleigh to Tweed Heads, giving you the opportunity to reach your local target market. Advertise with GC Over 50s magazine! www.localnewsletters.com For info call Geoff 0411 134 507 / 5527 0314 Get Your Message Across to Your Local Target Market! Gold Coast Over Fifties Magazine
RkJQdWJsaXNoZXIy NjM5MTE=