December 2010 Issue 65

Welcome!

Welcome to this month's newsletter, our last of the year. Thank you for reading over the last 12 months. We will be moving to quarterly newsletters so our next one will be a few months away.

Hopefully you are fully prepared for Christmas. Don't forget to send the cards second class by 18 December to save money.

If you are having a party and are stuck for recipes, two of Wizz's staff have shared dishes from their countries with us. We hope you enjoy them.

For those of you who are new to us, we send out this newsletter with organisationally focused hints and tips. We provide lifestyle management and virtual assistant services to clients to help them get their to-do lists done, whether this be in their personal or business lives.

New Year's Changes and Resolutions

Stuck for a new year's resolution or need some help to stick with one? See our recommendations below.

1. Change your life. Are you unhappy, but not sure how or what to change? Try the help of a life coach. Two of our recommendations are www.simoncrowe.com and www.livelifecoaching.com

2. Give something up. Want to stop smoking or over-eating, or perhaps finally kick that fear of spiders? Try hypnosis with www.sarahcollier.co.uk
3. Katie Dick can help you get rid of asthma, eczema, migraines and a whole host of other disorders, with nutritional therapy. Or why not book in with her for a complete detox? Contact Katie here.
4. Thinking of getting fit? Join a gym or get a personal trainer.
5. Finances need a boost? Try some financial planning from Henrietta at www.bondfinancialservices.co.uk or Helen at www.equanimity-ifa.co.uk

Ovos Verdes (Green Eggs)

Ingredients

• 9 eggs
• 1 dessertspoon butter or margarine
• 2 dessertspoons finely chopped parsley
• Salt and pepper to taste
• Flour for rolling

Method

• Hard boil 8 eggs for 10-12 mins
• Immediately run under cold water and remove egg shell
• After cooling down cut in half (length ways) being careful not to cut or break the egg white.
• Remove egg yolks into a bowl and with a fork mix with the chopped parsley and butter or margarine
• Season with salt and pepper to taste, then refill the egg whites with this mixture
• Gently roll the filled eggs in the flour and then roll in a beaten egg seasoned with salt
• Fry in hot oil until golden

Serve as an entrée, or as a meal with tomato rice and salad

Dumplings with Sauerkraut

from Cat, Office Manager, all the way from Poland

You can't get more Polish on Christmas Eve than this. Worth trying with ready-made barszcz (beetroot soup), often confused with borscht, which is a Russian variety.

Ingredients

• 400g flour
• 1 egg
• Pinch salt
• 750g sauerkraut
• 1 large onion
• 1kg mushrooms

Method

• Knead a dough from flour, egg and salt, adding some warm water to soften. Divide it into four parts and cover, setting aside for a few minutes.
• Boil the sauerkraut for 30 minutes in a little water, allowing the water to evaporate. Finely chop the cooked sauerkraut.
• Chop the onion and finely sauté until golden.
• To complete the filling, take the mushrooms, slice and cook them with 2-3 tablespoons of water until it evaporates. Add the mushrooms to the onions and season the mixture with salt and pepper before combining with the sauerkraut.
• Take one part of dough and roll out thinly, cutting out 5cm circles with a glass or cup.
• Place a spoonful of the filling in the middle of each circle and fold over pressing the edges firmly so that the parcels do not open during cooking.
• Repeat the last two steps with pastry and filling.
• Boil the pierogis (parcels) in salted water for about 3 minutes until they surface. They may be served immediately or chilled and then fried in vegetable oil. Try gently browning some Polish breadcrumbs with lots of butter and pour over the dumplings - yummy!

Subscribing

© 2005, 2006, 2007, 2008, 2009 and 2010 One Stop Organisers
Newsletter design by Top Left Design