Kiddie Food Fun: Pizza Ships

Photography by Mark O'Meara

These cute pizza ships are easy to make and fun to eat!

Makes: 10 ships

Time to prep: 15 minutes

Time to cook: 10 minutes

Ingredients

• 12 small white par-baked bread rolls, halved
• 2 x 50g sachets tomato and herb pizza sauce
• 1 cup reduced-fat pizza cheese
• 225g can pineapple pieces in natural juice, drained, chopped
• 2 sticks cabanossi, sliced
• 1 small green capsicum, finely chopped

Method

• Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Spread cut side of each roll with pizza sauce. Place on prepared trays.
• Sprinkle rolls with 1/3 cup cheese. Top with pineapple, cabanossi and capsicum. Sprinkle with remaining cheese.
• Bake for 10 minutes or until cheese is melted and golden. Serve.

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REMINDER: Baby & Me Picnic By The Pool

Join us for our 

 MONTHLY PARENT & BABY 

PICNIC GATHERING 

Join us once a month for a casual picnic get-together in the relaxing surroundings of the sunny grassed area next to Dolphins Health Precinct Aquatic Centre. 

We will be offering interesting and informative monthly guest speakers as well as workshops. 

Light refreshments will be served. 

STARTING 11th OCTOBER

DETAILS:

Date: Second Friday of every month 

Time: 1pm - 3pm 

Location: Grassed area next to DHP Pool 

Cost: $10 

Inclusions: Sandwiches & juice or tea/coffee 

 ALL ARE WELCOME!

We're Having a Birthday and You're Invited!

Fun at last years Mini Meet!

It's hard to believe but Dolphins Aquatic centre is celebrating its fifth birthday. 

The day is FREE and everyone is welcome to come and participate in our Maccas Mini’s Meet. 

Macca’s Mini Meet is a novelty swim meet conducted in swim schools all over Queensland. The Mini Meets are offered to swim schools as a great way to give added value to their students by introducing them to the joy of racing in the pool. 

They are also seen as a vehicle for encouraging children to try competitive swimming when they finish their swim school tuition.

Dolphins Learn to Swim program have been conducting this special event every year since opening in October 2008.

So come along and join in this family fun day. It’s a beach party theme, so come along dressed for summer fun in the pool. 

The day kicks off at 8am for a 8.30am start on Sunday, October 13. Bubs races to family races and everyone in-between.

Dolphins Staff will be on hand to help out in the water and every participant will win a ribbon. The first 200 kids will receive a MMM show bag with heaps of lucky door prizes, best dressed prizes, face painter, sausage sizzle and more. 

See you at DHP on Sunday, October 13!

Baby corn and noodle fritters Recipe

Photography by Jeremy Simons

An excellent source of dietary fibre and vitamin C, sweet corn is a healthy choice for your everyday diet. Try them in these delicious, low-fat corn and noodle fritters.

Serves: 4

Time to prep: 15 minutes

Time to cook: 25 minutes

Ingredients

• 85g dried rice vermicelli noodles
• 2 green onions, thinly sliced
• 125g fresh baby corn, thinly sliced
• 1 long red chilli, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1/4 cup self-raising flour
• 4 eggs, lightly beaten
• 2 tablespoons peanut oil
• Sweet chilli sauce, sliced green onion, sliced red chilli and mixed salad leaves, to serve

Method

• Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until softened. Drain. Cut into 2cm lengths.
• Combine onion, corn, chilli, soy sauce, oyster sauce, sesame oil and flour in a bowl. Add eggs. Stir to combine. Stir in noodles.
• Heat peanut oil in a large frying pan over medium-high heat. Using 1/4 cup mixture at a time, cook in batches, for 2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Cover with foil to keep warm. Serve fritters with sweet chilli sauce, onion, chilli and salad leaves.

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Are YOU Getting Enough Omega 3 Fatty Acid?

To reduce the risk of heart disease, the Heart Foundation recommends that Australian adults consume about 500 milligrams of omega-3 (marine source) every day. You can achieve this by eating a combination of two to three 150 gram serves of oily fish every week and by supplementing your intake with fish oil supplements (capsules or oil) and omega-3 enriched food and drinks. 

The Heart Foundation recommends that people with heart disease consume about 1000 milligrams of omega-3 (marine source) every day. You can achieve this by eating two to three serves of 150 grams of oily fish every week and by supplementing your intake with fish oil and omega-3 enriched foods and drinks. 

In addition, the Heart Foundation recommends that all Australians consume at least 2 grams of omega-3 (plant source) every day. This can be achieved by eating two slices of soy and linseed bread spread with a canola-based margarine, 30 grams of walnuts or a variety of the foods that contain plant-based omega-3s (as listed in our review of evidence Fish, fish oils, n-3 polyunsaturated fatty acids and cardiovascular health, Appendix 2, at www.heartfoundation.org.au/Professional_Information/Lifestyle_Risks/Nutrition)

Why is the Heart Foundation recommending that Australians consume omega-3s? 

The Heart Foundation s extensive scientific review found compelling evidence that consuming fish, fish oils and omega-3 polyunsaturated fats has many benefits to cardiovascular health and can decrease the risk of heart disease. 

How much omega-3 do I need? 

For the adult population, the Heart Foundation recommends consuming about 500 milligrams of omega-3 (marine source) every day. On some days you may consume more or less omega-3s than on other days, but aim to consume about 3500 milligrams of EPA and DPA over the whole week. 

We recommend that you achieve this amount by eating two to three serves of oily fish every week and supplementing your intake with fish oil and/or foods and drinks enriched with omega-3.

Read the full article here.

Baby & Me - Picnic by the Pool (Monthly parent and baby picnic gathering)

Join us for our 

 MONTHLY PARENT & BABY 

PICNIC GATHERING 

Join us once a month for a casual picnic get-together in the relaxing surroundings of the sunny grassed area next to Dolphins Health Precinct Aquatic Centre. 

We will be offering interesting and informative monthly guest speakers as well as workshops. 

Light refreshments will be served. 

STARTING 11th OCTOBER

DETAILS:

Date: Second Friday of every month 

Time: 1pm - 3pm 

Location: Grassed area next to DHP Pool 

Cost: $10 

Inclusions: Sandwiches & juice or tea/coffee 

 ALL ARE WELCOME!

Pan-fried gnocchi with mushrooms & sage butter Recipe

Photography by Steve Brown

Six simple ingredients and 30 minutes is all it takes to make this super-tasty main meal.

Serves: 4

Time to prep: 10 minutes

Time to cook: 20 minutes

Ingredients

• 1 x 500g pkt Golden Pasta Potato Gnocchi
• 150g butter
• 250g Swiss brown mushrooms, thinly sliced
• 2 garlic cloves, halved
• 1/3 cup fresh sage leaves
• Shaved parmesan, to serve

Method

• Cook the gnocchi in a large saucepan of salted boiling water following packet directions or until tender. Drain.
• Meanwhile, heat one-third of the butter in a frying pan over medium heat until foaming. Add the mushroom and garlic, and cook, stirring, for 5 minutes or until soft. Transfer to a heatproof bowl. Remove the garlic and discard.
• Wipe the frying pan clean with paper towel. Heat the remaining butter in pan over medium heat until foaming. Add the gnocchi and sage and cook, stirring, for 5-8 minutes or until the gnocchi and butter are golden and the sage is crisp.
• Use a slotted spoon to transfer the mushroom to the gnocchi mixture. Cook, stirring, for 1-2 minutes or until heated through.
• Divide the gnocchi mixture among serving bowls. Top with parmesan. Serve.

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