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Coriander and ice-cream: the cross over nobody asked for

<p dir="ltr">McDonald’s in China has launched a very unusual dessert. It is safe to say fast-food fans are not convinced. </p> <p dir="ltr">The “Cilantro Sundae” is a limited-edition twist on McDonald’s popular ice cream dessert that is topped with a bright green coriander sauce and fresh “crumbs” of the distinctive herb.</p> <p dir="ltr">While it may seem like an early April fools prank, the menu item is actually very real, reportedly launching on February the 21st for a limited time until February the 25th.</p> <p dir="ltr">Coriander widely acknowledged as being super divisive with some loving it and most hating it, so it comes as no surprise social media has erupted like this.</p> <p dir="ltr">Twitter user @ZhugeEX appears to have started the debate around the unique combination after sharing a promotional photo of the McDonald’s item.</p> <p dir="ltr">“McDonald’s China launched a Cilantro Sundae special menu item today, which is interesting...” the video games expert told his 161,000 followers.</p> <p dir="ltr">Reaction came in thick and fast, with some declaring they were “desperate to try this terrible thing”. Customers have also been sharing snaps of the 6.6 Chinese Yuan dessert which is roughly $1.45 and has been grossed out in the process. </p> <p dir="ltr">“Cilantro is one of my favourite things so I would try it lol,” one stated.</p> <p dir="ltr">“Dear @Mcdonalds, when is coriander sundae ice cream coming to Singapore? Pretty pls...” one coriander fan pleaded.</p> <p dir="ltr">Others mocked the unusual colour, one even comparing it to the green of Ireland’s St Patrick’s Day.</p> <p> </p> <p dir="ltr">“I’m reporting this for violent and graphic content,” one user joked. </p> <p dir="ltr">Image: Instagram</p>

Food & Wine

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Delicious chilli coriander squid

<p>Time to prepare 25 mins | Serves 4</p> <p>This Chilli Coriander Squid recipe is from the book <em>Healthy Body</em> by one of Australia's foremost personal trainers Sally Matterson.</p> <p>For more information on how you can balance your hormones and shred fat for life read <a href="https://www.wyza.com.au/lifestyle/health-wellbeing/book-review-healthy-body.aspx">our review of Healthy Body</a>.</p> <p><strong>Ingredients</strong></p> <ul> <li>2 red onions, cut into wedges</li> <li>4 tsp flaxseed oil, plus extra</li> <li>1 tsp balsamic vinegar</li> <li>2 chillies, finely chopped</li> <li>1 bunch coriander, finely chopped</li> <li>600g (1.3lb) pre-cut squid rings (or 4 baby squid) scored and thinly sliced</li> <li>1 punnet cherry tomatoes, halved</li> <li>1/2 cup kalamata olives100g (3.5oz) rocket leaves (arugula)</li> <li>large handful parsley leaves, roughly chopped</li> <li>juice of half a lemon</li> </ul> <p><strong>Directions</strong></p> <p>1. Preheat oven to 180ºC (350ºF). Line a baking tray with baking paper. Place onion on the prepared tray. Drizzle with 2 tsp of the flaxseed oil and balsamic vinegar and bake for 15 mins. Set aside to cool.</p> <p>2. Place chilli, coriander and squid in a bowl. Toss together.</p> <p>3. In a separate bowl, place cherry tomatoes, olives, rocket, parsley and the cooked onion.  </p> <p>4. Heat oil in a frying pan and quickly toss squid for 2 mins or until tender.</p> <p>5. Add squid to the salad and toss. Drizzle with remaining flaxseed oil and lemon juice. Serve.</p> <p><strong>Macronutrients per serve</strong><br />Protein 28.7g (1.0oz)<br />Fats 8.3g (0.3oz)<br />Carbs 9.4g (0.3oz)</p> <p><strong>Tips</strong></p> <p>This is a light meal that's perfect for al fresco dining. Cook the squid on the barbecue if you prefer.</p> <p>Try Sally's other recipes: <a href="https://www.wyza.com.au/recipes/savoury-super-food-bowl.aspx">Savoury super-bowl</a> and <a href="https://www.wyza.com.au/recipes/clean-spaghetti-bolognese.aspx">Clean spaghetti bolognese</a>.</p> <p><em>Republished with permission from <a href="https://www.wyza.com.au/recipes/chilli-coriander-squid.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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Make chilli coriander squid this summer season

<p>Time to prepare <em>25 mins</em> | Serves <em>4</em></p> <p>This Chilli Coriander Squid recipe is from the book <em>Healthy Body</em> by one of Australia's foremost personal trainers Sally Matterson.</p> <p>For more information on how you can balance your hormones and shred fat for life read <a href="https://www.wyza.com.au/lifestyle/health-wellbeing/book-review-healthy-body.aspx">our review of Healthy Body</a>.</p> <p><strong>Ingredients</strong>:</p> <ul> <li>2 red onions, cut into wedges</li> <li>4 tsp flaxseed oil, plus extra</li> <li>1 tsp balsamic vinegar</li> <li>2 chillies, finely chopped</li> <li>1 bunch coriander, finely chopped</li> <li>600g (1.3lb) pre-cut squid rings (or 4 baby squid) scored and thinly sliced</li> <li>1 punnet cherry tomatoes, halved</li> <li>1/2 cup kalamata olives</li> <li>100g (3.5oz) rocket leaves (arugula)</li> <li>large handful parsley leaves, roughly chopped</li> <li>juice of half a lemon</li> </ul> <p><strong>Directions</strong>:</p> <ol> <li>Preheat oven to 180ºC (350ºF). Line a baking tray with baking paper. Place onion on the prepared tray. Drizzle with 2 tsp of the flaxseed oil and balsamic vinegar and bake for 15 mins. Set aside to cool.</li> <li>Place chilli, coriander and squid in a bowl. Toss together.</li> <li>In a separate bowl, place cherry tomatoes, olives, rocket, parsley and the cooked onion.  </li> <li>Heat oil in a frying pan and quickly toss squid for 2 mins or until tender.</li> <li>Add squid to the salad and toss. Drizzle with remaining flaxseed oil and lemon juice. Serve.</li> </ol> <p><strong>Macronutrients per serve</strong><br />Protein 28.7g (1.0oz)<br />Fats 8.3g (0.3oz)<br />Carbs 9.4g (0.3oz)</p> <p><strong>Tips</strong></p> <p>This is a light meal that's perfect for al fresco dining. Cook the squid on the barbecue if you prefer.</p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/chilli-coriander-squid.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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Creamy carrot and coriander soup with parmesan toasts

<p>Looking for a delicious way to increase your calcium and dairy intake? This indulgent creamy vegetable soup will delight!</p> <p>Recipe and image from the Diary Kitchen</p> <p><strong>Ingredients</strong></p> <ul> <li>1 tablespoon olive oil</li> <li>1 teaspoon ground cumin</li> <li>1 small onion, chopped</li> <li>500g carrots, chopped</li> <li>1 cup vegetable stock</li> <li>1 cup milk</li> <li>2 tablespoons finely chopped coriander</li> <li>1/2 cup natural yoghurt</li> </ul> <p><strong>Parmesan toasts</strong></p> <ul> <li>2 slices sourdough bread</li> <li>1 tablespoon grated parmesan cheese</li> <li>1 tablespoon grated cheddar cheese</li> </ul> <p><strong>Method </strong></p> <p>1. Heat oil in a medium saucepan. Add onion and cumin, sauté for 3-5 minutes or until softened.</p> <p>2. Add carrot and stock, cover and bring to the boil. Simmer, uncovered, for 15 minutes, or until carrots are tender.</p> <p>3. Remove from heat and process with a stab blender until smooth.</p> <p>4. Return to heat and stir in milk and coriander. Reheat gently until warmed through.</p> <p>5. Serve with a dollop of yoghurt.</p> <p><strong>For Parmesan Toasts</strong></p> <p>1. Grill bread on one side until golden.</p> <p>2. Turn over top with combined cheeses and grill until cheese is bubbly and brown.</p> <p>3. Serve warm with soup.</p> <p><em>Republished with permission of </em><a href="https://www.wyza.com.au/recipes/creamy-carrot-and-coriander-soup-with-parmesan-toasts.aspx"><em>Wyza.com.au.</em></a></p>

Food & Wine

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Pork cutlets with apple chilli and coriander salsa

<p>This seasoning is perfect for pork or beef. Unlike a marinade it doesn’t need long to flavour the meat which can be cooked after about 10 minutes.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>4 pork sirloin steaks or trimmed pork cutlets</li> </ul> <p><em>For the seasoning</em></p> <ul> <li>2 Tablespoons fish sauce</li> <li>2 Tablespoons ginger</li> <li>2 Tablespoons olive oil</li> <li>2 cloves  garlic</li> </ul> <p><em>For the salsa</em></p> <ul> <li>1 small Lebanese cucumber fine diced (1 cup/ 150 gm)</li> <li>1 granny smith apple peeled and fine diced (1 cup)</li> <li>1/2 bunch washed chopped coriander leaves and stems (1 cup)</li> <li>120 ml or 1/2 cup Thai style sweet chilli sauce</li> <li>½ cup mint leaves chopped</li> <li>2 tablespoons lemon or lime juice</li> </ul> <p><em>To finish </em></p> <ul> <li>1 Tablespoons maple syrup or honey to glaze</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>Put the grated ginger and garlic, fish sauce and olive oil into a bowl big enough to hold the meat. Turn over a few times and set aside.</li> <li>Put the fine diced apple, cucumber and chopped stalks and leaves of the coriander into a bowl along with the mint, lemon juice and sweet chilli sauce. Stir well.</li> <li>The Pork can be cooked on the BBQ or in a frypan. Put the pan onto high heat till smoking. Shake off any liquid from the meat and put into the frypan and sear. Leave for 3 minutes or till golden before turning over. (Cutlets take a little longer- cover with a lid for 5 -8 minutes after turning). Cook for another 3 minutes then turn off and drizzle with the maple syrup. Turning over a couple of times to glaze. Put onto a plate to rest for 3 minutes.</li> <li>Serve the Pork Steak / Cutlets with Apple Salsa. This will go well with rice.</li> </ol> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It,</strong><em><strong> yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

Food & Wine

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Chicken nibbles with soy, chilli and coriander

<p>I seem to go through phases with ingredients. I'll forget that chicken nibbles exist and then all of a sudden I'll notice them in the supermarket and binge on them like a toddler at a birthday party.</p> <p>They have got to be the easiest thing to cook (with the possible exception of toast). These measurements are just a guide. If you're not into chilli, just give it a miss.</p> <p>These should always be eaten with your fingers. To suggest otherwise is sacrilege.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1kg chicken nibbles</li> <li>3 tablespoons light soy sauce</li> <li>1 tablespoon dark soy sauce</li> <li>2 teaspoons sesame oil</li> <li>1 teaspoon cumin seeds</li> <li>1 teaspoon honey</li> <li>2 teaspoon Chinese chilli paste</li> <li>Generous handful fresh coriander</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Combine all ingredients except for the chilli paste and coriander in a mixing bowl. Using your hands, rub the marinade into the chicken so it is well coated. Cover with cling film and leave to marinate in the fridge for at least an hour. Overnight is even better.</li> <li>An hour before you want to eat them, remove from the fridge and preheat the oven to 180°C. Spread nibbles out in an even layer on a roasting tray and drizzle any remaining marinade over the top.</li> <li>Roast for about 35 minutes, until nibbles are golden brown and cooked through.</li> <li>Give the tray a shake several times during cooking so they are browned all over.</li> <li>Finely chop coriander and add to the chicken nibbles, along with the chilli paste.</li> <li>Toss well with any reduced sauce in the pan. Serve immediately.</li> </ol> <p><em>Written by Sam Mannering. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Stuff.co.nz / Jason Creaghan</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

Food & Wine

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Sweet potato oven fries with lime coriander dipping sauce

<p>Oven-baked sweet potato fries sing with a zingy lime dipping sauce. It’s the perfect game-day snack. You just might need to double the recipe.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the fries</em></p> <ul> <li>1 large sweet potato, about 650 g, peeled and cut into chips, about 1 cm thick</li> <li>2 tablespoons polenta</li> <li>1 teaspoon sea salt</li> <li>½ teaspoon smoked paprika, or use ground cumin</li> <li>½ teaspoon freshly ground black pepper</li> <li>2 tablespoons olive oil</li> </ul> <p><em>For the dipping sauce</em></p> <ul> <li>125 ml mayonnaise</li> <li>½ small garlic clove, finely chopped</li> <li>2 tablespoons finely chopped fresh coriander leaves</li> <li>3 teaspoons lime juice</li> <li>½ teaspoon grated lime zest</li> <li>½ teaspoon Tabasco or other hot sauce, or to taste</li> <li>½ teaspoon sea salt</li> <li>¼ teaspoon freshly ground black pepper</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Put the sweet potato chips in a large mixing bowl, cover with cold water and leave for 30 minutes. Rinse and drain the sweet potatoes in a colander, then tip them onto paper towel to dry. Blot any remaining visible moisture with paper towel.</li> <li>Preheat the oven to 210°C. Adjust the oven racks so there is one at the top of the oven and one at the bottom. Put 2 baking trays in the oven to heat.</li> <li>In a small mixing bowl, whisk or stir the polenta, sea salt, paprika and pepper until combined.</li> <li>In a large mixing bowl, toss the sweet potato chips in the oil until each chip is coated. Tip the polenta/spice mix over the chips and toss well, until all the chips are well coated.</li> <li>Remove the baking trays from the oven and line with baking paper. Spread half of the chips on each tray, making sure there is plenty of room between the chips. Bake for 20 minutes, then turn the chips and rotate the trays. Bake until the edges of the chips are turning dark, about 15–20 minutes more.</li> <li>Meanwhile, make the dipping sauce. In a small mixing bowl, stir together the mayonnaise, garlic, coriander, lime juice, lime zest, Tabasco, salt and pepper.</li> <li>To serve, place the fries on a plate with the dipping sauce in a small dish on the side.</li> </ol> <p><strong>Tip:</strong> use orange sweet potato. </p> <p><img width="182" height="171" src="https://oversixtydev.blob.core.windows.net/media/36509/image__182x171.jpg" alt="Image_ (276)" style="float: right;"/></p> <p><em>This is an edited extract from </em>The Potato Cookbook<em> by Dale Whybrow published by Hardie Grant Books RRP $24.99 and is available in stores nationally. Image credit: Ben Cole.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</strong></em></p>

Food & Wine

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Sweet potato, red onion and coriander fritters

<p>This is excellent dinner fodder – though equally good for a picnic.</p> <p>I suppose purists will point out that these are more like little frittatas, but I'm not a fan of using flour in fritters, as I think it makes them a bit stodgy. The sweet potato and egg act well enough as a binder. If chilli is your thing, throw some in. You may want to add some grated courgette, once it comes back into season. I'm also a big fan of those fried shallots (easily available from Asian supermarkets) to sprinkle over the top of the cooked fritters, or to include in the mixture.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 large sweet potato</li> <li>1 red onion</li> <li>Salt and pepper</li> <li>Olive oil</li> <li>1 teaspoon cumin seeds</li> <li>1 tablespoon of grated parmesan</li> <li>Handful of coriander (stalks included), finely chopped</li> <li>2 eggs, lightly beaten</li> <li>50g butter, for frying</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin, preheat the oven to 180°C.</li> <li>Wash the sweet potato and chop into small chunks.</li> <li>Slice the red onion into thin wedges, toss with the sweet potato and a bit of olive oil in a roasting dish, scatter over a bit of salt and pepper, and bake for 20 minutes or so, until the kumara is soft and the onion has caramelised down nicely.</li> <li>Remove and allow to cool.</li> <li>Transfer the sweet potato and onion to a mixing bowl and mash everything up a bit.</li> <li>Add the cumin, parmesan and chopped coriander, and mix well, then fold in the beaten egg and season well. Get a pan going over a moderate heat.</li> <li>Add a little more olive oil and a bit of butter, and fry dollops of the mixture gently for several minutes on both sides until golden brown.</li> <li>Pop the cooked fritters on top of a paper towel to drain off excess oil while you do the rest. Serve immediately, while they are still warm.</li> </ol> <p>Don’t you love fritters? What’s your favourite type? Let us know in the comments.</p> <p><em>Image credit: Stuff.co.nz / Jason Creaghan</em></p> <p><em>Written by Simon Mannering. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, </em>The Way Mum Made It<em>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/diabetes-friendly-corn-fritters/"><span style="text-decoration: underline;"><em><strong>Diabetes-friendly corn fritters</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/zucchini-and-corn-fritters-with-smoked-salmon/"><span style="text-decoration: underline;"><em><strong>Zucchini and corn fritters with smoked salmon</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/03/black-bean-chilli-with-corn-fritters/"><strong><span style="text-decoration: underline;"><em>Black bean chilli with corn fritters</em></span></strong></a></p>

Food & Wine

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Slow-cooked salmon with spiced tomato sauce and coriander

<p>Not only does a side of salmon have a 'wow' factor, it is also simple to prepare. Here the salmon is cooked in a slow oven, which gives it a silky texture, fabulous orange-pink colour and keeps the flesh moist.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 10 to 15</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tablespoons olive oil</li> <li>2 cloves garlic, finely sliced</li> <li>1 red chilli, seeded and finely sliced</li> <li>1 teaspoon ground cumin</li> <li>1 teaspoon ground coriander</li> <li>2 x 400g cans tomatoes, crushed</li> <li>2 tablespoons tomato paste</li> <li>Sea salt to taste</li> <li>1 side salmon (1.5kg-2kg), skin on and pin bones removed</li> <li>1 tablespoon olive oil</li> <li>Sea salt for seasoning</li> <li>Peel of 1 preserved lemon, very finely sliced</li> <li>Small bunch coriander leaves</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin, cook the spiced tomato sauce. In a medium saucepan, heat the oil over low heat, add the garlic and chilli, and fry gently until fragrant (about 1 minute).</li> <li>Add the cumin and coriander, and cook for a further minute.</li> <li>Add the canned tomatoes and tomato paste, and cook for 20 minutes or until thick.</li> <li>Season with salt to taste and set aside.</li> <li>The sauce can be made the day before, but warm it through before using.</li> <li>Preheat the oven to 120°C.</li> <li>Remove the salmon from the refrigerator 20 minutes before using to bring up to room temperature. Smear the oil over the salmon and season with sea salt.</li> <li>Place the salmon in a roasting dish lined with a baking sheet or baking paper.</li> <li>Place in the oven for 20 minutes for rare (or 30 minutes for medium rare) – the salmon should still be a pale colour and just warmed through.</li> <li>Transfer the salmon to a serving dish and cover with the warm tomato sauce.</li> <li>Combine the preserved lemon and coriander leaves, and sprinkle over the top.</li> <li>Serve immediately.</li> </ol> <p>Mmm, don’t you just love salmon? What’s your favourite way to have it? Let us know in the comments.</p> <p><em>Written by Ginny Grant. First appeared on <span style="text-decoration: underline;"><a href="http://Stuff.co.nz" target="_blank"><strong>Stuff.co.nz</strong></a></span>.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/06/smoked-salmon-and-strawberry-carpaccio/"><span style="text-decoration: underline;"><em><strong>Smoked salmon and strawberry carpaccio</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/06/yoghurt-baked-salmon-with-sweet-potato-chips/"><span style="text-decoration: underline;"><em><strong>Yoghurt baked salmon with sweet potato chips</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/grilled-salmon-with-apple-lime-and-yogurt-slaw/"><span style="text-decoration: underline;"><strong><em>Grilled salmon with apple, lime and yogurt slaw</em></strong></span></a></p>

Food & Wine

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Creamy carrot and coriander soup with parmesan toast

<p>Winter can be tough, but when you can warm up with this creamy carrot and coriander soup (and parmesan toast) the cold is much easier to tolerate.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 tablespoons olive oil</li> <li>1 teaspoon ground cumin</li> <li>1 small onion, chopped</li> <li>500g carrots, chopped</li> <li>1 cup vegetable stock</li> <li>1 cup milk</li> <li>2 tablespoons finely chopped coriander</li> <li>½ cup natural yoghurt</li> </ul> <p><em>Parmesan toasts</em></p> <ul> <li>2 slices sourdough bread</li> <li>1 tablespoon grated parmesan cheese</li> <li>1 tablespoon grated cheddar cheese</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To make the soup, first heat oil in a medium saucepan.</li> <li>Add onion and cumin, sauté for five minutes or until softened.</li> <li>Add carrot and stock, cover and bring to the boil. Simmer, uncovered, for 15 minutes, or until carrots are tender. Remove from heat and process with a stick blender until smooth.</li> <li>Return to heat and stir in milk and coriander.</li> <li>Reheat gently until warmed through.</li> <li>Serve with a dollop of yoghurt.</li> <li>For parmesan toast grill bread on one side until golden.</li> <li>Turn over top with combined cheeses and grill until cheese is bubbly and brown.</li> <li>Serve warm with soup.</li> </ol> <p>What’s your favourite soup to enjoy on a cold winter’s night? Can you see yourself trying this one? Share your thoughts in the comments.</p> <p>Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank"><span style="text-decoration: underline;"><strong>visit their site</strong></span></a> for more delicious food ideas.</p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/creamy-spinach-soup/"><span style="text-decoration: underline;"><em><strong>Creamy spinach soup</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/cream-of-mushroom-soup/"><em><span style="text-decoration: underline;"><strong>Cream of mushroom soup</strong></span></em></a></p> <p><a href="/lifestyle/food-wine/2016/05/thai-sweet-potato-soup/"><strong><em><span style="text-decoration: underline;">Thai sweet potato soup</span></em></strong></a></p>

Food & Wine

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Tasty coriander, chilli, chives and corn fritters

<p>Healthy, quick and easy – what more could you want in a meal? We’ve got the perfect recipe for coriander, chilli, chives and corn fritters. </p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 cup self-raising flour</li> <li>2 eggs</li> <li>⅓ cup of milk</li> <li>1 x 420g cans corn kernels, drained</li> <li>Half a bunch of chopped chives</li> <li>2 handfuls of chopped coriander</li> <li>30g cold butter</li> <li>Handful of chilli flakes</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Place flour into a large mixing bowl and make a well in the centre. Use a fork to whisk eggs and milk in a jug and pour gradually into the flour, stirring gently to combine. Fold in corn, chives, coriander and chilli. Don’t over-mix or the fritters will become tough.</li> <li>Heat a large frying pan over medium heat and wipe with the butter to grease. Drop ¼ cupful of mixture into the pan (you’ll have to cook in batches). Cook for about 2-3 mins, until golden brown underneath, then flip the fritters and cook the other side. Repeat with the butter and fritter mixture.</li> </ol> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span>.</a></strong></em></p> <p><strong>Related links:</strong></p> <p><span><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/salmon-cream-cheese-roll-ups/"><strong>Salmon and cream cheese roll-ups</strong></a></em></span></p> <p><span><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/onion-and-parsley-dumplings/"><strong>Onion and parsley bread dumplings</strong></a></em></span></p> <p><span><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/macadamia-popcorn/"><strong>Savoury macadamia popcorn</strong></a></em></span></p>

Food & Wine

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How to grow your own coriander (it’s quite easy)

<p>You either love it or hate it, but if you’re one of the former, here’s how to start growing your own coriander. It’s easy to grow, requires little attention and means you’ll always have some on hand to add to your dishes.</p> <p><strong>When</strong></p> <p>While coriander plants love the hot, they hate humidity so summer isn’t the best time to grow coriander as they can change rapidly from leafy to seedy (called bolting to seed). Start growing during autumn, winter and spring, to maximise the success of your plant.</p> <p><strong>Conditions</strong></p> <p>Sunny spot with well-drained. Add some manure or compose to enrich chances. Keep soil lightly moist and fertilise monthly. Grows well in both pots or in garden beds.</p> <p><strong>Sowing seeds</strong></p> <p>Sow seeds one centimetre deep with plants around 10 centimetre apart. Germination rates can be quite low; 50 per cent is common but sowing seeds do give best results in the long run. If plants are a bit crowded, just pull out weakest seedling to use in the kitchen. Plants are best at 20 centimetres apart. Alternatively, sow a pinch of seeds in a pot but choose slow-bolting varieties and cover with shade cloth.</p> <p><strong>Harvesting</strong></p> <p>If your crop is bursting, snip off as many leaves as you need and more will grow back. You can also pull out the whole plant to use: leaves, stems and roots all can be used. Stems and roots actually contain the strongest flavour so add these in for flavoursome dishes.</p> <p><em>Coriander seeds and seedlings are available at Plants Plus garden centre. <span style="text-decoration: underline;"><strong><a href="http://plantsplus.com.au/resource-centre/catalogues/" target="_blank">Check out the latest catalogue here</a></strong></span> for some great prices as more tips and inspiration for your garden.</em></p>

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