HAWKESBURY INDEPENDENT IND 177 February 2025 | Page 20

BRUNO ’ S

BARBER SHOP From traditional to modern haircuts ... WE DO IT ALL !

OPENING HOURS Tues / Wed / Fri 8.30am-5.30pm Thurs 8.30am - 7.30pm Saturday 8am-12pm Monday CLOSED

Crewcuts to Flattops • Shaves & Beard Trims

Shop 2 / 15 Pitt Street , RIVERSTONE 02 9627 5751

FULLY LICENCED & QUALIFIED STAFF

MARKET STREET

BRUNO ’ S BARBER SHOP

Jun Jie Chinese Restaurant BAMBRIDGE LANE

PITT STREET

GARFIELD ROAD EAST

TO TRAIN STATION

EFTPOS AVAILABLE

Celebrating 40 yrs Est . 1984

EXPERT ADVISE , QUALITY SERVICE , RELIABLE PRODUCTS & COMPETITIVE PRICING

CAR · 4WD · COMMERCIAL • TRUCK · FARM

LICENSED MECHANIAL & FRONT END REPAIRER

- Tyre & Wheel Packages

- Wheel Alignment - Wheel Balancing - Off Truck Balancing

9627 2773

OPEN MON - FRI 7am - 4.30pm SAT 8am - 12pm

( Bookings Recommended )

- Rego Inspections - Car Servicing

- Brake Repairs

- Emergency Truck Road Service

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208 Riverstone Parade , RIVERSTONE www . tatestyres . com . au

What ’ s cooking ?

WITH CON FROM RICHMOND FRUIT MARKET

GREEK STYLE STUFFED TOMATOES

Prep 30 mins | Cook 1 hr | Serves 10

10 medium vine-ripened tomatoes 1 tbs olive oil + olive oil spray 1 medium onion , finely chopped 2 garlic cloves , finely chopped 11 / 2 cups cooked long grain rice * 3 ⁄ 4 cup flat-leaf parsley , chopped 1 ⁄ 3 cup mint leaves , roughly chopped 75g feta cheese , crumbled Salt and ground black pepper Olive oil cooking spray

* For ease , use a 450g packet of 2 ½ minute rice , cooked following packet directions and cooled . Step 1 Preheat oven to 180 ° C / 160 ° C fan-forced . Slice 1cm from the stem end of each tomato and reserve tops . Using a teaspoon , scoop out pulp . Discard seeds and roughly

SWEETCORN FRITTERS

Prep 20 mins | Cook 20 mins | Serves 8

2 ⁄ 3 cup self-raising flour 1 egg , lightly beaten 2 ⁄ 3 cup low fat milk 4 sweetcorn cobs , husks and silks removed 3 green onions ( shallots ), thinly sliced 1 ⁄ 3 cup coriander leaves , finely chopped Rice bran or vegetable oil , for pan-frying Reduced fat sour cream and sweet chilli sauce , to serve

Step 1 Sift flour into a large bowl . Combine egg and milk in a small jug . Gradually whisk egg mixture into flour , until batter is smooth . Cover and set aside for 10 minutes . Step 2 Slice kernels from the corn cobs . Add corn , green onions and coriander to batter . Season with salt and pepper . Stir to combine . Step 3 Heat 1 ⁄ 2cm oil in a large non-sticking frying pan over medium heat until hot . Using 1 ⁄ 3 cup mixture per fritter , spoon mixture into the pan and gently flatten , cook fritters in batches , for 3-4 minutes on each side until golden and cooked through . Drain on paper towel and keep warm . Serve fritters with sour cream and sweet chilli sauce .

chop pulp . Pat dry tomato cavities using paper towel . Step 2 Heat 1 tbs oil in a medium frying pan over medium heat . Add onion and garlic and cook , stirring occasionally , for 3 minutes or until onion is tender . Add cooked rice , tomato pulp , parsley , mint and feta . Season with salt and pepper to taste . Stir to combine . Remove from heat . Step 3 Evenly spoon rice mixture into tomatoes . Arrange tomatoes in a large baking pan lined with baking paper . Place reserved tops on tomatoes . Spray with oil and bake for 45-50 minutes until tender . Serve warm or at room temperature .

CHERRY , TIM TAM & KAHLUA TRIFLES

Prep 25 mins | Cook 5 mins | Serves 6 If preferred , layer the ingredients in a 6-cup serving dish .

600g cherries 100ml strong black espresso coffee 31 ⁄ 2 tbs caster sugar 1 ⁄ 4 cup Kahlúa or other coffee liqueur 250g tub reduced fat cream cheese 1 tsp vanilla extract 170g tub thick Greek natural yoghurt 6 Arnott ’ s dark chocolate Tim Tam biscuits

Step 1 Reserve 6 cherries . Remove stems and pit remaining cherries . Combine coffee , 2 tbs caster sugar and Kahlua in a medium saucepan over low heat . Bring to the boil . Cover and simmer for 1 minute . Add cherries and cook , gently stirring occasionally , for 2 minutes . Remove from heat . Transfer to a bowl and set aside to cool to room temperature and for flavours to develop . Step 2 Using electric hand beaters , beat cream cheese , remaining 11 ⁄ 2 tbs caster sugar and vanilla in a bowl until creamy . Beat in yoghurt until smooth . Chill until ready to serve . Place biscuits into a small plastic bag and roughly crush using a rolling pin . Step 3 To serve , spoon cream cheese mixture , crushed biscuits and cooled cherries into 6 serving glasses . Sprinkle each with grated chocolate and top with a cherry .

FORMERLY

KNOWN AS BLIGH PARK VETERINARY HOSPITAL New Management , New and Original Vets !

SAME GREAT LOCATION : 693 GEORGE ST , SOUTH WINDSOR

Medicine • Vaccinations • Surgery • Desexing Dental • Boarding • Grooming and More

ONLINE BOOKINGS NOW AVAILABLE ! www . bvsc . sydney

For all your veterinary needs call ( 02 ) 4587 7177

OPENING HOURS Monday to Friday 9am-7pm • Saturday 9am-11am

ALL PETS PLUS Join our ANNUAL MEMBERSHIP PROGRAM which includes : 12 Consultations ! Standard Vaccinations ! Bonus Dental Check Up ! 10 % off medications , parasite treatments & more !

20 ISSUE 177 // FEBRUARY 2025 HAPPY LUNAR NEW YEAR ! theindependentmagazine . com . au THE HAWKESBURY INDEPENDENT