Colourful and nutritious, these great toast toppers are perfect for a quick breakfast for busy kids on the run.

Avocado & feta smash- Place ripe avocado on toast then gently mash with a fork. Sprinkle with crumbled feta cheese and serve.

Banana, peanut butter & honey – Spread toast with crunchy peanut butter and top with sliced ripe banana. Drizzle with honey and serve.

Strawberries, blueberries & cream cheese – Spread toast with reduced fat cream cheese and top with halved strawberries and blueberries. Sprinkle with toasted coconut flakes and serve.

Tomato, egg & spinach – Spread toast with butter or margarine. Top toast with baby spinach, sliced tomato and a soft boiled egg and serve.

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

- Rego Inspections- Car Servicing- Brake Repairs

- Emergency Truck Road Service

400g dried spaghetti 1 tbs olive oil 2 chorizo sausages, finely diced 400g tomato medley, halved lengthways( chop larger tomatoes) 3 garlic cloves, finely chopped ½ small bunch rocket, trimmed 125g Greek feta cheese, roughly crumbled ⅓ cup pitted kalamata olives 2 tbs extra virgin olive oil Ground black pepper

Preparation 10 mins | Cooking 12 mins | Serves 4

STEP 1 Cook spaghetti in a large saucepan of boiling water, following packet directions, until al dente. STEP 2 Meanwhile, heat oil in a medium non-stick frying pan over medium heat. Add chorizo and cook, tossing often, for 5 minutes until golden and crisp. Transfer to a plate lined with paper towel. Add tomatoes and garlic to the pan, cook, tossing often, for 4-5 minutes until very tender. STEP 3 Drain spaghetti and return to the pan. Add tomato mixture, chorizo, rocket, feta, olives and extra virgin olive oil. Season with pepper to taste. Toss over low heat until hot and well combined and serve.

Scan here to view our website

Preparation 20 mins Cooking 5 mins Serves 4

½ cup ready to pour( or grated) palm sugar ¼ cup water ½ cup light coconut cream 1 tbs lime juice 4 just-ripe small mangoes 2 ripe bananas, sliced diagonally Shredded toasted flaked coconut and lime wedges, to serve Olive oil cooking spray 2 garlic cloves, halved lengthways

STEP 1 To make sauce, combine palm sugar, water and coconut cream in a small heavy based saucepan. Stir over medium heat until mixture comes to the boil. Reduce heat to low, and simmer, stirring occasionally, for 3 minutes. Remove from heat, stir in lime juice and set aside to cool. STEP 2 To serve, cut cheeks from mangoes, remove skin and thickly slice. Peel and diagonally slice bananas. Arrange fruit on a serving platter or plates. Drizzle with sauce and serve with lime wedges.

SAME GREAT LOCATION: 693 GEORGE ST, SOUTH WINDSOR

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!

18 ISSUE 186 // NOVEMBER 2025 theindependentmagazine. com. au THE HAWKESBURY INDEPENDENT