Central Coast Magazines Home & Lifestyle Spring 2024

Autumn 2024 FREE

Central Coast Magazines Home & Lifestyle

Retirement Home Makers Entertainment Best Eating & Drinking Spots

Health & Nutrition Pets on the Coast

Leone's painting

Cover from Autumn 2024 Edition

Central Coast Home & Lifestyle Magazine was honoured to be contacted by one of our readers aTuggerah Lakes Art Society member, Leone Meatchem who asked if she could paint the photograph we featured on the front cover of our Autumn 2024 edition. The painting entitled “Guard Dogs” was featured at the Art house Wyong in August in an exhibition called Our Natural World, “By the Sea, By the Beautiful Sea." Leone has done a wonderful job with her painting. Leone is very proud to have been awarded an OAM for service to jewellery design. A Central Coast resident for 37 years, said she was grateful and honoured to have been awarded an OAM. We would like to take this opportunity to congratulate Leone on her achievements.

Leone Meatchem pictured left accepting OAM Medal.

Stuffed Chicken Breast with Creamy Mushroom INGREDIENTS

with salt, pepper, and stuff the pockets with the stuffing mixture, then seal with a toothpick. 3. Heat same pan add in the remaining oil. Add chicken and sear until golden on both sides, about 6-8 minutes in total. Set aside on a plate. TO MAKE THE SAUCE: 1.To the same pan, add minced garlic and cook over medium heat for no longer than 1 minute, or until fragrant. 2.Add in the mustard, flour, and whisk for a bit. Pour the milk little by little, whisking after each addition to incorporate and form a thick sauce, then add in grated parmesan, salt and pepper. Add additional mushrooms (optional) 3.Return the stuffed chicken to the pan and into the sauce and spoon the sauce over. 4.Cover the pan and cook over low heat for 15 minutes, or until the chicken is cooked through. Enjoy.

4 boneless chicken breasts

STUFFING 3 cups fresh mushrooms, sliced 1 onion finely sliced 2 cloves garlic minced 1 cup grated mozarella 1 tsp paprika Salt and ground pepper to taste 2 tbsp olive oil divided SAUCE 1 tbsp Dijon Mustard 1 tbsp flour 2 cloves minced garlic 1/2 cup grated parmesan cheese 2 tbsp fresh parsley, chopped Salt and pepper to taste 1 cup milk METHOD STUFFING: 1. Heat 1 tbsp of oil in a large non stick pan over medium heat. Add garlic, onion and mushrooms. Sauté stirring occasionally until mushrooms and onion are tender. Lightly season with salt and pepper and set aside in a bowl together with all the juices.

2. Cut a lengthways pocket in each chicken breast. Season

16 Home & Lifestyle Magazine | Spring 2024