Watzdorf Financial Planning in Kent Town | Financial service

Watzdorf Financial Planning

Locality: Kent Town

Phone: +61 8 8361 3368

Address: 35 Dequetteville Terrace 5067 Kent Town, SA, Australia

Website: http://www.watzdorf.com.au

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25.01.2022 While spring is fast approaching, the winter weather is still being stubborn. So what better time to discover a new winter favourite in this delicious citrusy recipe? Enjoy! Lemon Rosemary Chicken with Crispy Smashed Potatoes Ingredients:... 500g baby Carisma potatoes or baby white potatoes 1/4 cup (60ml) olive oil 1 lemon, thickly sliced 60g unsalted butter, divided 4 chicken thigh fillets, fat trimmed 2 garlic cloves, finely chopped 2/3 cup (160ml) chicken stock 1 tbs lemon juice 2 tsp coarsely chopped rosemary Rosemary sprigs, to serve Method: Step 1 In a large saucepan, place the potatoes, 2 tsp salt and enough cold water to cover potatoes by 2cm. Cover and bring to the boil over medium-high heat. Cook the potatoes for 10 mins or until tender. Drain well. Transfer to a baking tray to cool slightly. Using the bottom of a glass, gently smash potatoes until the inside is exposed, but the potatoes are not falling apart. Step 2 Heat the oil in a large non-stick frying pan over medium-high heat. Arrange the potatoes in a single layer. Season. Cook potatoes for 5 mins each side or until browned and crispy. Step 3 Meanwhile, heat another large non-stick frying pan over medium-high heat. Cook the lemon for 2 mins each side or until caramelised. Transfer to a plate. Wipe the pan clean. Melt half the butter in the clean pan. Season the chicken. Cook for 6 mins each side or until golden brown all over. Transfer chicken to a plate and set aside to rest. Step 4 Reduce heat to medium. Add the garlic and remaining butter to the pan and cook, stirring, for 2 mins or until the garlic is light golden. Add the stock and lemon juice. Bring to a simmer. Return the chicken to the pan and cook for 6 mins or until the chicken is cooked through. Stir in the chopped rosemary. Step 5 Arrange the chicken, lemon and potatoes on a serving platter. Spoon sauce from the pan over the chicken. Serve with rosemary sprigs. Source: https://bit.ly/34kkaNW

25.01.2022 This week, we have something a little different for you. As we begin to come into the warmer months, it is salad time. So why not try this tried and tested and highly recommended Caesar Salad dressing recipe! Darren highly recommends it. Enjoy! Caesar Salad Dressing Ingredients:... 2 small garlic cloves, minced 1 teaspoon anchovy paste 2 tablespoons freshly squeezed lemon juice 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1 cup mayonnaise 1/2 cup freshly grated Parmesan 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Method: Step 1 In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Step 2 Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. Note: The dressing will keep well in the fridge for about a week. Source: https://bit.ly/2RKVCq0

23.01.2022 The food of champions. #FridayFeeling

23.01.2022 Low-fat . Low-calorie . This delicious and super quick stir-fry is sure to become a firm favourite. Enjoy! Easy Japanese Beef Mince Stir-Fry Ingredients:... 2 teaspoons sesame oil 1 large red capsicum, deseeded, finely chopped 2 zucchini, finely chopped 300g packet superfood stir-fry vegetable mix 500g extra lean beef mince 2 garlic cloves, crushed 2 teaspoons finely chopped fresh ginger 2 tablespoons mirin 2 tablespoons salt-reduced soy sauce 2 teaspoons sesame seeds, lightly toasted 270g (2 cups) steamed brown rice Method: Step 1 Heat half the oil in a large wok or frying pan over high heat. Add the capsicum, zucchini and stir-fry mix. Stir-fry for 2 minutes or until tender crisp. Transfer to a bowl. Step 2 Heat the remaining oil in the wok over high heat. Add the beef and stir-fry for 3 minutes or until browned. Add the garlic and ginger. Stir-fry for a further minute or until aromatic. Step 3 Return the vegetable mixture to the wok with the mirin and soy sauce. Stir-fry for 1 minute or until heated through. Sprinkle with sesame seeds and serve with the rice. Source: https://bit.ly/3hUoiYR

22.01.2022 No, you may not leave in a safe place! #fridayfeeling

22.01.2022 Our spring edition of The Quarterly Adviser is out now! You can read your free copy here: https://bit.ly/3lEzY4o

21.01.2022 Today is #DaffodilDay, the Cancer Council’s most iconic and much-loved fundraising campaign. Every four minutes another Australian is diagnosed with cancer. This year, Cancer Council Australia is asking Australians to dig deep in the hopes of raising money towards life-saving cancer research. Together we can help researchers find the cures needed and enjoy a cancer free future. To donate, simply click the following link or stop by one of the Daffodil Day stalls near you.... To Donate: www.daffodilday.com.au

20.01.2022 HAPPY BIRTHDAY, BORIS! Today, we wish Boris a very Happy Birthday! We all hope you have a wonderful, happy and peaceful birthday. From the team at Watzdorf Financial Planning.

17.01.2022 Slow cookers have seen a resurgence over the last couple of years and this delicious mango-coconutey recipe will become a firm family favourite. Enjoy! Slow Cooker Mango Chicken Ingredients... 2 tablespoons yellow curry paste 1 teaspoon ground turmeric 6 chicken thighs, trimmed, halved crossways 500g pkt frozen mango cheeks, partially thawed, coarsely chopped 2 red capsicum, deseeded, thickly sliced 1 large red onion, cut into wedges 1 tablespoon finely grated fresh ginger 3 garlic cloves, crushed 1 tablespoon olive oil 200ml UHT coconut cream 1 tablespoon brown sugar 2 green shallots, thinly sliced 2/3 cup fresh coriander leaves 1 fresh long red chilli, thinly sliced Lime wedges, to serve Steamed rice, to serve Method Step 1 Combine the curry paste and turmeric in a large bowl. Add the chicken, season and toss well to combine. Set aside. Step 2 Place half the mango in a food processor and process until smooth. Transfer to the bowl of a slow cooker. Stir in 80ml (1/3 cup) water. Top with capsicum, onion, ginger and garlic. Step 3 Heat oil in a large frying pan over medium-high heat. Add chicken and cook, turning, for 5 minutes or until golden brown. Add to the slow cooker bowl. Cover and cook on Low for 3 hours or until the chicken is starting to become tender. Step 4 Add coconut cream to the slow cooker. Cover and cook on High for 1 hour or until the sauce thickens slightly. Stir in the remaining mango along with the sugar. Cook for a further 10 minutes or until the mango has warmed through. Turn off slow cooker and set aside for 5 minutes to rest. Step 5 Divide rice among serving plates. Add chicken and sprinkle with with green shallots, coriander and chilli. Serve with lime wedges. Source: https://bit.ly/2QyGv2q

17.01.2022 Who doesn’t love a tray bake? This tasty and super easy recipe will be a hit with young and old alike. Enjoy! Haloumi, Zucchini and Corn Tray Bake Ingredients:... 8 eggs 160ml (2/3 cup) milk 240g (1 cup) fresh ricotta 145g (1 cup) frozen corn 1 green shallot, chopped, plus extra, chopped, to sprinkle 2 teaspoons fresh marjoram leaves 250g pkt zucchini noodles 225g pkt haloumi, thickly sliced Chipotle sauce, to serve Method: Step 1 Preheat oven to 180C/160C fan forced. Grease and line a 20 x 30cm slice pan with baking paper, allowing the paper to overhang the sides. Step 2 Place the eggs and milk in a large bowl and whisk until combined. Season. Stir in the ricotta, corn, shallot and marjoram. Pour into the prepared pan. Step 3 Arrange the zucchini noodles on top of the egg mixture, pressing down slightly. Bake for 15 minutes. Arrange the haloumi on top and spray with oil. Bake for a further 20 minutes or until golden and set. Sprinkle with extra shallot and drizzle over chipotle to serve. Source: https://bit.ly/34URGKG

17.01.2022 Looking for something a little different to have out on Christmas Day before the main meal? Well, why not give this festive cheese and bacon dip a try? Best of all, it is covered in Chicken Crimpy biscuits! We know, we know! We’re excited too! Enjoy! Chicken Crimpy Christmas Tree Dip Ingredients:... 400g middle bacon rashers, trimmed 2 teaspoons extra virgin olive oil 1kg cream cheese, softened 1 tablespoon smoked paprika 2 teaspoons onion powder 1 teaspoon garlic powder 1 cup grated tasty cheese 1/2 cup grated parmesan 1/4 cup finely chopped fresh chives 100g box (8 packets) mini Chicken Crimpys Maple syrup, to drizzle Extra chopped fresh chives, to serve Method: Step 1 Using a 6cm star cutter, cut a star from bacon. Finely chop remaining bacon. Heat oil in a medium frying pan over medium heat. Cook bacon star, turning, for 2 to 3 minutes or until golden. Set aside. Add chopped bacon. Cook, stirring occasionally, for 5 minutes or until browned. Set aside to cool. Refrigerate bacon star and 1/4 of the chopped bacon until required. Step 2 Using an electric mixer, beat cream cheese, paprika, onion and garlic powders together until smooth and combined. Season with salt and pepper. Stir in grated cheeses, chives and remaining bacon. Mix well. Cover. Refrigerate for 1 to 2 hours or until firm enough to shape. Step 3 Place a large piece of plastic wrap on a flat surface. Turn cheese mixture onto plastic. Using clean hands and plastic wrap, form mixture into a tree shape (base of tree will need to be about 15cm in diameter). Place on a serving platter. Step 4 Using picture as a guide, push chicken crimpys into cheese mixture. Top with bacon star. Drizzle lightly with maple syrup. Sprinkle with reserved chopped bacon and extra chives. Serve. Source: https://bit.ly/2Iy2Ufv

13.01.2022 To all the dads, stepdads, grandpas and male carers and caregivers out there, the team at Watzdorf Financial Planning wish you a very Happy Father's Day!

13.01.2022 Calling all Elves! Santa needs you! Today, we are thrilled to launch Operation Santa for another year. In 2020, Watzdorf Financial Planning is once again proud to be running Operation Santa to help those in need this festive season. Never in recent memory, has the need for help been so great. With thousands doing it tough due to COVID-19, expected demand for The Salvation Army’s services this Christmas is high.... Because of the pandemic and our office still being run on a reduced staffing level, this year we’re taking Operation Santa online for it's 7th outing and joining The Salvation Army’s Wishes Appeal. With 33 gift options starting from just $5, you can gift a family a Christmas hamper, give a mother and child a spot at a Salvo’s Christmas dinner, provide a family with a Christmas meal, gift a child a Christmas present or provide a stuffed Santa stocking for a child in need, among many others. All gifts over $2 are tax deductible. We thank you for your continued support and generosity towards our annual Operation Santa appeal and look forward to welcoming your kind donations in person again in 2021. To donate, simply head to salvationarmy.org.au/wishes

11.01.2022 This has never been more relevant. We wish you all a very Merry Christmas. #ChristmasFeeling

10.01.2022 It is that time of the year again when we sacrifice an hour’s sleep (and the curtains, won’t someone please think of the curtains?!) for the glory of more sunshine and longer days as Daylight Saving arrives. So before you head to bed tonight, don’t forget to spring forward and move your clocks ahead one hour.

10.01.2022 Our bumper summer 2020/2021 edition of The Quarterly Adviser is out now! You can read your free copy here: https://bit.ly/39g6YMN

09.01.2022 Following the biggest plot twist of 2020 (and let's be honest, there's been a few!), our office has re-opened. We will be operating on reduced admin staffing levels in the office while the majority of staff continue to work from home where possible, in accordance with current Government advice. Werner and Manuela will alternate between two days in the office and two days working from home. Within the office we will also be following the strict COVID-19 policies that we have i...mplemented and adhered to throughout the year. As always, we are fully contactable by email and phone and business operations will continue as normal both in the office and remotely. If you are heading into our office for a scheduled appointment, we ask that you abide by the COVID-19 health directions we have in place. Hopefully we're done with the twists and turns of the 2020 season and can soon settle in for Christmas season finale. We are with you, always.

09.01.2022 Mmmmm cake! Raise your hand if you like cake? Who doesn’t, right? Well, why not give this gooey delight a try? Enjoy! Gooey Raspberry and White Chocolate Spoon Cake Ingredients:... 2 cups frozen raspberries 1/3 cup raspberry jam 2 cups self-raising flour 2/3 cup caster sugar 200g butter, melted, cooled 1 cup milk 1 egg, lightly beaten 180g block white chocolate, broken into pieces Vanilla ice-cream, to serve Icing sugar, to serve Method: Step 1 Preheat oven to 180C/160C fan-forced. Grease a 5cm-deep, 21cm x 29cm ovenproof dish. Step 2 Place raspberries and jam in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute or until raspberries soften slightly. Using a fork, mash raspberry mixture until pulpy, keeping some raspberries whole. Step 3 Combine flour and sugar in a large bowl. Make a well. Add butter, milk and egg. Mix well to combine. Fold in white chocolate. Spoon mixture into prepared dish. Level with a spatula. Drizzle with 3/4 of the raspberry mixture. Step 4 Bake for 40 to 45 minutes or until top is golden and firm to touch. Stand for 10 minutes. Drizzle with remaining raspberry mixture. Top with vanilla ice-cream and dust with icing sugar. Serve immediately. Source: https://bit.ly/3kZR2ko

09.01.2022 It still counts. Don't judge. #FridayFeeling

09.01.2022 Still looking for another dish for the Christmas table? Why not give this delicious quiche a try as impossible quiche gets a special Christmas twist. Enjoy! Christmas Impossible Quiche Ingredients:... 2 tablespoons pine nuts 2 teaspoons olive oil 1 leek, trimmed, thinly sliced 100g pkt baby spinach 100g smoked ham, coarsely chopped 80g (1 cup) coarsely grated cheddar 4 eggs 100g (2/3 cup) self-raising flour 250ml (1 cup) milk 160ml (2/3 cup) cooking cream Cranberry sauce, warmed, to drizzle Method: Step 1 Preheat the oven to 180C/160C fan forced. Step 2 Place the pine nuts in a large, non-stick, ovenproof frying pan. Place over medium heat and cook, stirring often, for 3 minutes or until golden. Transfer to a small bowl. Set aside. Step 3 Heat the oil in the pan. Add the leek and cook, stirring occasionally, for 5 minutes or until softened. Reserve 1/2 cup spinach. Add remaining spinach to the pan and cook, stirring occasionally, for 3 minutes or until wilted. Remove from the heat. Step 4 Sprinkle leek mixture with the ham and cheddar. Combine the eggs, flour, milk and cream in a jug. Pour into the pan. Bake for 40-45 minutes or until set. Step 5 Drizzle the quiche with cranberry sauce, top with reserved spinach and sprinkle with the pine nuts. Serve. Source: https://bit.ly/3mj0Nud

09.01.2022 From the team at Watzdorf Financial Planing, we wish you all a very Merry Christmas. May you have a wonderful festive period surrounded by friends and family. Merry Christmas!

09.01.2022 From the team at Watzdorf Financial Planning, we wish you all a safe and very Happy New Year! Here is to 2021. May it be much kinder than 2020. HAPPY NEW YEAR!

08.01.2022 Need something a little special for New Year’s this year? Why not try this delicious Millionaire’s Cheesecake to say goodbye to 2020 and hello to 2021? Enjoy! Millionaire’s Cheesecake Ingredients:... 75g butter, melted, plus extra for the tin 250g shortbread biscuits 250g mascarpone 300g full-fat cream cheese 50g icing sugar 40g cocoa powder 300ml double cream x 397g can caramel 50g dark chocolate, chopped star sprinkles or chocolate stars, to decorate Method: Step 1 Butter and line the base of a 20cm springform cake tin. Blitz the biscuits in a food processor into fine crumbs, then add the butter and blitz again. Tip the mixture into the tin and press down firmly with the back of a spoon. Chill while you make the filling. Step 2 Gently mix the mascarpone, cream cheese, icing sugar and cocoa until smooth. In a separate bowl, whip the cream until it is stiff, then fold into the mascarpone mixture. Spoon the mixture over the biscuit base and level the top. Chill for 1 hr. Step 3 Warm the caramel in a pan a little so it is easily spreadable, if you overdo it, wait until it cools again. Pour it onto the cheesecake, spread gently and chill. Meanwhile, melt the chocolate carefully in a bowl set over a pan of simmering water or in a microwave. Drizzle it back and forth over the caramel, then add the sprinkles or stars in whatever pattern you like. Chill until ready to serve, then carefully remove the tin and lining and slide the cheesecake onto a serving plate. Source: https://bit.ly/3nrl2He

07.01.2022 HAPPY BIRTHDAY, DARREN! Today, we wish Darren a very Happy Birthday! We all hope you have a wonderful, happy and peaceful birthday. From the team at Watzdorf Financial Planning.

06.01.2022 Waiting. Waiting. #ChristmasFeeling

04.01.2022 Need a quick and delicious meal to add to the mid-week dinner rotation? Why not try this delicious and super quick pasta dish?! Enjoy! Speedy Chicken and Bacon Pasta Ingredients:... 375g penne 1 tbs olive oil 4 bacon rashers, chopped 2 cups shredded roast chicken 1 cup (120g) frozen peas 2 x 180g tubs Black Swan Warming Leek & Bacon dip 2 tbs chopped flat-leaf parsley Method: Step 1 Cook the pasta in a medium saucepan of boiling water following packet directions or until al dente. Drain, reserving 1/3 cup (80ml) of cooking liquid. Step 2 Meanwhile, heat oil in a large saucepan over medium-high heat. Add the bacon and cook, stirring, for 5 mins or until crisp. Add the chicken and peas and cook, stirring, for 3 mins or until heated through. Step 3 Add the dip, pasta and reserved cooking liquid to the chicken mixture in the pan. Toss until well combined and heated through. Sprinkle with parsley and season. Source: https://bit.ly/3igAMcX

02.01.2022 ToTheBrim #FridayFeeling

01.01.2022 The struggle is real. #FridayFeeling