We must accept, we were greatly smitten by the Zippy.com.au website and could not wait to see what we would learn in their insurance quoting segment. One of our admired highlights on this internet site was their simpleness. It’s not difficult to find 5 insurance quotes rates here, as this internet site allows you to fill out an form and permits you to equate a assortment of rates from sevenfold suppliers.
Our reviews squad appreciates the simple-to-navigate internet site that did not require years to load, a huge plus.
www.zippy.com.au is owned by:
Zippy.com.au Pty Ltd ABN: 281 3833 9429 zippy.com.au ph: +617 3103 0183fax: 07 3036 6860 Suite 163, 192 Ann Street Brisbane QLD 4000 Australia
Zippy.com.au minted the slogan, Fast, Easy, Zippy’ and it looks like a intelligent determination! Once the quote form is Fulfilled, our phone within 5 mins and found oursleves chatting with Real Insurance who managed to beat our actual car insurance premium.
We liked that Zippy.com.au holds items elementary whilst maintaining a professional and informative insurance internet site.
As well as Car you can utilize Zippy.com.au to find House, Life and Business Insurance however from what weve seen Auto insurance looks to be Zippy’s focus.
Although survising all Australia the site focuses on QLD, NSW, Melbourne, Hobart and Canberra
The main page of this site is unique but is formed asymptomaticly. The page comprises of a main banner and paragraph and underneath are two sections.
On the right of the page are fast hyperlinks to some great little tools. The features include few estimators, the best of these forecasts your automobile price.
Tuesday, December 29, 2009
Monday, July 13, 2009
Great Rcipes
Beef with Shiitake Mushroom Sauce
INGREDIENTS
2 (4 ounce) beef tenderloin steaks (1 inch thick)
1 1/2 tablespoons hoisin sauce
1 tablespoon dry white wine
1 teaspoon minced peeled fresh ginger
2 cloves garlic, minced and divided
1 1/2 cups water
1 (.5 ounce) package dried shiitake mushrooms (about 1/2 cup)
cooking spray
1 teaspoon dark sesame oil
2/3 cup sliced green onions
2 cups hot cooked long-grain rice
DIRECTIONS
Trim fat from steaks. Combine hoisin sauce, wine, ginger, and 1 garlic clove in a shallow dish. Add the steaks; cover and marinate in refrigerator 2 hours, turning steaks occasionally.
Combine water and mushrooms in a saucepan; bring to a boil. Remove from heat; cover and let stand 30 minutes. Remove mushrooms from pan with a slotted spoon, reserving liquid. Discard mushroom stems; cut caps into quarters, and set aside. Bring mushroom liquid to a boil; cook until reduced to 1/3 cup (about 5 minutes). Remove from heat. Remove steaks from marinade; add marinade to reduced mushroom liquid; set aside.
Prepare grill or broiler.
Place steaks on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Set aside and keep warm.
Heat the sesame oil in a nonstick skillet over medium-high heat. Add mushrooms, green onions, and 1 garlic clove; saute 2 minutes. Add marinade mixture, and cook 2 minutes.
Cut the steaks diagonally across grain into thin slices. Arrange steak on each of 2 plates, and top
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Creole Pizza
INGREDIENTS
1 can tomato sauce, (8 ounces)
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
4 drops red pepper sauce
2 cups baking mix
1/2 cup cold water
1/2 cup shredded Monterey Jack cheese
1/3 cup chopped green pepper
1/3 cup chopped onion
1 package frozen sliced okra, thawed, drained (10 ounces)
1 1/2 cups frozen peeled medium shrimp, thawed
1 tomato, seeded and chopped
1 cup shredded mozzarella cheese
DIRECTIONS
Heat oven to 425°. Combine tomato sauce with oregano, basil, salt, garlic powder, pepper, and hot pepper sauce. Mix baking mix and the cold water. Roll into 12-inch circle on cookie sheet; pinch edge, forming 1/2-inch rim.Sprinkle shredded cheese over crust; spread with pizza sauce. Top with pepper, onion, okra, shrimp and chopped tomato. Sprinkle with the shredded mozzarella cheese. Bake until crust is golden brown, 20 to 25 minutes.
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Greens With Goat Cheese Croutons
INGREDIENTS
Vinaigrette: 1 tablespoon freshly squeezed lemon juice 1 small shallot, minced 1 clove garlic, minced 2 teaspoons Dijon style mustard 1 tablespoon minced fresh parsley leaves Salt and freshly ground pepper to taste 1/4 cup walnut oil
Salad Ingredients: 2 small heads of Boston lettuce, wash well, spun dry, and shredded fine 1 small heat of radicchio, washed well, spun dry, and shredded fine
Goat Cheese Croutons: 2 (3-inch) soft goat cheese logs 1/4 cup extra-virgin olive oil 1/4 cup fine bread crumbs 1/4 cup nuts (walnuts, pecans, hazelnuts), ground
DIRECTIONS
Vinaigrette:In a small bowl, whisk together lemon juice, shallot, garlic, mustard, parsley, and salt and pepper. Add walnut oil in a stream, whisking until it is emulsified (I used my blender for this). Set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using.Salad:In a large bowl, toss the lettuce and the radicchio with the vinaigrette. Place salad mixture on individual salad plates. Top with Goat Cheese Croutons. Goat Cheese Croutons:Preheat oven to 400 degrees. Cut the goat cheese into 1/2-inch slices. (Tip: Use dental floss to slice the cheese logs cleanly.) Pour olive oil into a small bowl or saucer; dip goat cheese slices into olive oil and coat both sides of each cheese slice. In another small bowl or saucer, combine bread crumbs and nuts; dip the goat cheese slices into the crumb mixture.
Place the cheese croutons on a lightly oiled baking sheet. (NOTE: the croutons may be refrigerated at this point for several hours). Bake for approximately 6 minutes or until the cheese softens slightly and the crust turns deep golden. Remove from oven and transfer croutons to individual salads with a spatula. Serve immediately.
INGREDIENTS
2 (4 ounce) beef tenderloin steaks (1 inch thick)
1 1/2 tablespoons hoisin sauce
1 tablespoon dry white wine
1 teaspoon minced peeled fresh ginger
2 cloves garlic, minced and divided
1 1/2 cups water
1 (.5 ounce) package dried shiitake mushrooms (about 1/2 cup)
cooking spray
1 teaspoon dark sesame oil
2/3 cup sliced green onions
2 cups hot cooked long-grain rice
DIRECTIONS
Trim fat from steaks. Combine hoisin sauce, wine, ginger, and 1 garlic clove in a shallow dish. Add the steaks; cover and marinate in refrigerator 2 hours, turning steaks occasionally.
Combine water and mushrooms in a saucepan; bring to a boil. Remove from heat; cover and let stand 30 minutes. Remove mushrooms from pan with a slotted spoon, reserving liquid. Discard mushroom stems; cut caps into quarters, and set aside. Bring mushroom liquid to a boil; cook until reduced to 1/3 cup (about 5 minutes). Remove from heat. Remove steaks from marinade; add marinade to reduced mushroom liquid; set aside.
Prepare grill or broiler.
Place steaks on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Set aside and keep warm.
Heat the sesame oil in a nonstick skillet over medium-high heat. Add mushrooms, green onions, and 1 garlic clove; saute 2 minutes. Add marinade mixture, and cook 2 minutes.
Cut the steaks diagonally across grain into thin slices. Arrange steak on each of 2 plates, and top
____________________________________________________________________________________
Creole Pizza
INGREDIENTS
1 can tomato sauce, (8 ounces)
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
4 drops red pepper sauce
2 cups baking mix
1/2 cup cold water
1/2 cup shredded Monterey Jack cheese
1/3 cup chopped green pepper
1/3 cup chopped onion
1 package frozen sliced okra, thawed, drained (10 ounces)
1 1/2 cups frozen peeled medium shrimp, thawed
1 tomato, seeded and chopped
1 cup shredded mozzarella cheese
DIRECTIONS
Heat oven to 425°. Combine tomato sauce with oregano, basil, salt, garlic powder, pepper, and hot pepper sauce. Mix baking mix and the cold water. Roll into 12-inch circle on cookie sheet; pinch edge, forming 1/2-inch rim.Sprinkle shredded cheese over crust; spread with pizza sauce. Top with pepper, onion, okra, shrimp and chopped tomato. Sprinkle with the shredded mozzarella cheese. Bake until crust is golden brown, 20 to 25 minutes.
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Greens With Goat Cheese Croutons
INGREDIENTS
Vinaigrette: 1 tablespoon freshly squeezed lemon juice 1 small shallot, minced 1 clove garlic, minced 2 teaspoons Dijon style mustard 1 tablespoon minced fresh parsley leaves Salt and freshly ground pepper to taste 1/4 cup walnut oil
Salad Ingredients: 2 small heads of Boston lettuce, wash well, spun dry, and shredded fine 1 small heat of radicchio, washed well, spun dry, and shredded fine
Goat Cheese Croutons: 2 (3-inch) soft goat cheese logs 1/4 cup extra-virgin olive oil 1/4 cup fine bread crumbs 1/4 cup nuts (walnuts, pecans, hazelnuts), ground
DIRECTIONS
Vinaigrette:In a small bowl, whisk together lemon juice, shallot, garlic, mustard, parsley, and salt and pepper. Add walnut oil in a stream, whisking until it is emulsified (I used my blender for this). Set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using.Salad:In a large bowl, toss the lettuce and the radicchio with the vinaigrette. Place salad mixture on individual salad plates. Top with Goat Cheese Croutons. Goat Cheese Croutons:Preheat oven to 400 degrees. Cut the goat cheese into 1/2-inch slices. (Tip: Use dental floss to slice the cheese logs cleanly.) Pour olive oil into a small bowl or saucer; dip goat cheese slices into olive oil and coat both sides of each cheese slice. In another small bowl or saucer, combine bread crumbs and nuts; dip the goat cheese slices into the crumb mixture.
Place the cheese croutons on a lightly oiled baking sheet. (NOTE: the croutons may be refrigerated at this point for several hours). Bake for approximately 6 minutes or until the cheese softens slightly and the crust turns deep golden. Remove from oven and transfer croutons to individual salads with a spatula. Serve immediately.
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