Welcome to the Jones Insurance Consultants client newsletter. We have all had an action-packed start to the year, I hope yours has started well, if not, we are thinking of you, remember “every second counts” so take a breath and be grateful for our country we live in and all the things we take for granted every day. Fresh air is one – breathe.
We were quiet on the claims front, which was great, until this week. From our family of clients this week we have had six clients ring needing to claim:
It is always so good to be able to help our clients with financial assistance when they need it most.
Insurance premiums increase annually, as we get older our risk increases. Yes, we are more likely to claim. We have had clients cancel their policies due to financial stress. Please think about your health before cancelling a policy, or better still, have a health check.
You would have heard me say before “ a little bit of insurance cover is better than nothing at all.” Life cover does not cost a lot. So double check your life cover today, do you have life cover?
Find out more about life cover below.
Have a great month everyone.
– Paula
Enjoy your day,
Paula Jones
FSP82763
Source: Countdown Recipes
INGREDIENTS:
• Self-rising flour – 2 1/2 cups
• Grated tasty cheese – 2 cups
• Eggs – 2
• Oil – 1/2 cup
• Milk – 1 1/2 cups
• Diced vegetables of your choice – 2 cups
• 1 Courgette (for the 2 cups of veges) • 1 Spring onion (for the 2 cups of veges)
• 1 Capsicum (for the 2 cups of veges)
• 1-2 Portions spinach (for the 2 cups of veges)
• Feta, cubed – 50 g
• Ham, finely sliced – 75 g
• Freshly ground black pepper
• Pine nuts – 1-2 Tbsp
METHOD
1. Preheat the oven to 200°C. Spray a 12-hole muffin pan generously with spray oil.
2. Place the flour and cheese in a large bowl. Stir to combine and make a well.
3. Beat together the eggs, oil and milk. Pour into the dry ingredients and lightly fold together until just combined. Fold in the vegetables, feta and ham and season with black pepper.
4. Spoon the muffin mixture into the prepared pan and top with pine nuts.
5. Bake for 20-25 minutes until golden. Leave to cool in the pan for 5-10 minutes before transferring to a cooling rack.
Tip: Leftover roasted pumpkin, caramelised onions or a little blue cheese would all be good additions to these muffins.
‘Attitude is a little thing that makes a big difference’ – Winston Churchill
Follow us on Facebook: https://www.facebook.com/JonesInsuranceConsultants/
Free source and thank you: