21 87 Village Way, Oxenford | (07) 5529 8253 www.studiovillage.com.au facebook.com/studiovillage VILLAGE COMMUNITY SERVICES INC. WHAT’S ON ... Saturday 7th December 4:30pm-8:30pm Come down and support our local community market stalls. There will be 30 stallholders with lots of variety. LIVE ENTERTAINMENT Markets will be held inside and outside Summer Twilight Markets 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 Mango and passionfruit swirl smoothie bowl 05m Prep | 1 Serving • ½ medium mango, sliced, frozen • 1 small banana, sliced, frozen • 250ml (1 cup) unsweetened almond milk • 90g (1/3 cup) natural yoghurt • 2 tsp chia seeds • ½ tsp, chia seeds, to serve • Pulp of 1 passionfruit Place the mango, banana, almond milk, yoghurt and chia in a blender and blend until thick and creamy. Transfer to a serving bowl. Serve topped with passionfruit and extra chia. H H H H H H H CHRISTMAS CAROLS Friday 6th December Gates open @4:30pm FREE ENTRY Carols from 6pm-8pm Entertainment: • Local singers • Elves on the Shelf • Community choir The Ice Cream Cruiser & The Wiener Haus is available from 4:30pm BRING A PICNIC AND A BLANKET.
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