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Warm salad of sweet and sour eggplants with cheese and pistachios

<p>Add some warmth to your salad with winter coming up - the combo of eggplants and pistachios will surprise you with how good it tastes!</p> <p><strong> Ingredients:</strong></p> <ul> <li>2 large or 3 medium eggplants (aubergines)</li> <li>60-90 ml extra virgin olive oil</li> <li>100 ml dry vermouth or white wine</li> <li>3 tablespoons wine vinegar</li> <li>1½ tablespoons runny honey</li> <li>sea salt and freshly ground black pepper</li> <li>2 large handfuls of baby spinach leaves</li> <li>200 g crumbly or soft cheese, such as feta or goat’s cheese, broken into chunks</li> <li>4 teaspoons pomegranate molasses handful of mint leaves, chopped</li> <li>75 g shelled pistachio nuts, roughly chopped</li> </ul> <p><strong>Options</strong></p> <p>Substitute an aged balsamic or balsamic glaze/syrup if pomegranate molasses is unavailable.</p> <p><strong>Directions:</strong></p> <p>1. Slice the stem off the eggplants. Stand them on the severed end and slice downwards, shaving off and discarding the first and last bit of skin. Make slices 1 cm thick. Brush each slice on both sides with olive oil.</p> <p>2. Cook the eggplant in batches. Heat a chargrill pan until very hot. Lay the eggplant slices in the pan and cook each side until translucent and striped with black. Allow to cool slightly, then cut the cooked eggplants into long strips about 2 cm wide.</p> <p>3. Heat the remaining oil in a large frying pan over a medium heat. (If you have used up all the oil, add a couple of tablespoons to the pan.) When hot, add the eggplants and spread them out evenly in the pan. Add the vermouth or wine all at once – stand back as it may splutter at first. Season well with salt and pepper and cook, stirring gently, until the wine has almost completely evaporated. Add the vinegar and honey to the pan and stir. Cook for a couple more minutes, while the juices thicken and caramelise, then remove the pan from the heat.</p> <p>4. Make a bed of baby spinach leaves on each plate and pile the eggplants on top. Scatter the cheese over them. Drizzle with pomegranate molasses, sprinkle with the chopped mint and pistachios and serve.</p> <p>Images and recipes from <a href="http://t.dgm-au.com/c/185116/69171/1880?u=https://www.booktopia.com.au/superveg-celia-brooks/prod9781760522681.html">SuperVeg by Celia Brooks by Murdoch Books</a>, RRP $39.99. Photography by Jean Cazals.</p> <p><em>Republished with permission of </em><a href="https://www.wyza.com.au/recipes/warm-salad-of-sweet-and-sour-eggplants-with-cheese-and-pistachios.aspx"><em>Wyza.com.au.</em></a></p>

Food & Wine

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Decadent blackberry, yogurt and pistachio cake

<p>Make the best of the fresh blackberry season with this delicious, zesty cake.</p> <p><strong>Ingredients:</strong></p> <ul> <li>1/3 cup (45g) pistachios</li> <li>250g butter, softened</li> <li>1 lemon, finely zested</li> <li>1 cup (220g) caster sugar</li> <li>3 eggs</li> <li>2 ½ cups (375g) self-raising flour</li> <li>½ cup (40g) shredded coconut</li> <li>1 cup (250g) Greek style yogurt</li> <li>200g blackberries</li> <li>2 tablespoons brown sugar</li> <li>2 tablespoons pistachios, roughly chopped</li> <li>Extra blackberries, to serve</li> <li>Double cream, to serve</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Preheat oven to 180°C (160°C fan-forced). Grease a deep 22cm round cake tin, line base with baking paper.</li> <li>Place pistachios in a food processor and pulse until ground, set aside. Place butter, zest and sugar in a bowl and beat with an electric mixer until pale and fluffy. Add eggs one by one, beating well in between additions. If mixture splits slightly, add a little of the flour to recombine.</li> <li>Using a wooden spoon, stir in the ground pistachio, flour, coconut and yogurt. Fold through ½ the berries. Spoon mixture into prepared pan, spread evenly with a plastic spatula.</li> <li>Scatter remaining berries, sugar and pistachios on top. Bake uncovered for about 50–60 minutes or until golden and firm to touch and a skewer inserted in the centre comes out clean. Stand for 5 minutes in tin then transfer to a cooling rack.</li> <li>Serve cake warm or at room temperature with double cream and extra fresh blackberries.</li> </ol> <p><em>Recipe from Fresh Aussie Raspberries and Blackberries – </em><a href="http://freshberries.com.au/"><em>freshberries.com.au</em></a></p> <p><em>Republished with permission of </em><a href="https://www.wyza.com.au/recipes/blackberry-yogurt-and-pistachio-cake.aspx"><em>Wyza</em></a><em>.</em></p>

Food & Wine

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Lamb pistachio sausage rolls

<p>The filling of these sausage rolls is reminiscent of a Lebanese kofta, but with a more intense flavour, wrapped in a spiced turmeric rough puff pastry that bakes to a vibrant gold colour. I make my own pastry, but if you're short of time use ready-rolled puff pastry and brush it with an egg beaten with a half teaspoon each of ground turmeric and cumin, and one tablespoon of milk.</p> <p><strong><span style="text-decoration: underline;">Makes</span>:</strong> 16 large rolls</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>To make spiced turmeric rough puff</em></p> <p>If you like making your own pastry this savoury one should suit you. The baking powder helps it puff in the oven and avoids any solid, uncooked dough around the rolls. Great as a meat pie crust, too.</p> <ul> <li>500g white bread flour</li> <li>1 tsp ground turmeric</li> <li>2 tbsp Keen's curry powder</li> <li>2 tsp salt</li> <li>2 tsp baking powder</li> <li>400g unsalted butter, chilled and cubed</li> <li>150ml iced water</li> <li>150ml cold milk</li> </ul> <p><em>For the filling</em></p> <ul> <li>1.2kg lean minced lamb</li> <li>40g dark brown sugar</li> <li>3 cloves garlic, peeled and mashed</li> <li>1 medium onion, peeled and finely chopped</li> <li>4 tsp ground cumin</li> <li>1 1/2 tsp salt</li> <li>1 egg (60g)</li> <li>Small bunch of coriander, leaves roughly chopped</li> <li>40g dry white breadcrumbs</li> <li>125g shelled pistachios, roughly chopped</li> <li>One batch of turmeric rough puff (see above)</li> <li>Beaten egg and black onion or sesame seeds to finish</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p><em>For the pastry</em></p> <ol> <li>Put the flour, spices, salt and baking powder in a large mixing bowl and toss to combine with your fingers. Add the butter cubes, coat these in the flour then add the water and mix. Carefully mix everything to a dough, but leave the butter in lumps as you go.</li> <li>Generously flour the work surface and dough, and try to roll it out as best you can to a strip about 40 centimetres by 20 centimetres. The butter will be lumpy, it'll look a mess, but don't worry. Fold it in by thirds, repeat the rolling and folding once more, using lots of extra flour to stop it sticking, then chill the dough for 30 minutes. Do this twice more and the dough is ready to use.</li> </ol> <p><em>For the sausage rolls</em></p> <ol> <li>Put the lamb in a bowl with all the remaining ingredients (except the puff pastry, egg and seeds) and mix very well by hand. Chill the mixture for a few hours, or overnight if you can, before using.</li> <li>Roll the pastry dough to half centimetre thickness. Squeeze the filling mixture into a sausage shape that is about four centimetres in diameter and the length of your rolled-out dough. Wrap a single layer of dough around the "sausage". Where the edge of the dough overlaps, seal with a little water and chill to firm.</li> <li>Slice into sausage rolls to a length that suits you and place on a tray lined with non-stick paper. Brush with beaten egg, slash the tops at an angle, sprinkle with onion seeds and bake at 200C/180C fan for about 40 minutes until puffed and golden.</li> </ol> <p><em>Written by Dan Lepard. First appeared on <a href="http://www.stuff.co.nz/"><span style="text-decoration: underline;"><strong>Stuff.co.nz</strong></span></a>. Image: William Meppem.</em></p> <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, <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> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/toad-in-the-hole/"><span style="text-decoration: underline;"><em><strong>Toad in the hole</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/chicken-sausage-jambalaya/"><span style="text-decoration: underline;"><em><strong>Chicken and sausage jambalaya</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/bacon-wrapped-sausages/"><span style="text-decoration: underline;"><em><strong>Bacon-wrapped sausages</strong></em></span></a></p>

Food & Wine

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Pistachio and matcha bliss balls

<p><em><strong>Erin is the founder of boutique Australian tea company <a href="http://www.zengreentea.com.au" target="_blank"><span style="text-decoration: underline;">Zen Green Tea</span></a>, who specialise in premium matcha green tea powder. Here Erin shares her recipes for bliss balls.</strong></em></p> <p>This is a simple and gorgeous recipe, which also makes for a delicious gift if you package up in a festive tin for your loved ones. The stunning green colour comes both from the pistachios and also the Zen Green Tea matcha powder. Matcha is pure green tea leaves stone ground into a fine powder- it has the highest antioxidant levels out of any naturally occurring substance, and is known for its metabolism, and energy boosting properties. <br /> <br /> <span style="text-decoration: underline;"><strong>Ingredients</strong>:</span></p> <ul> <li>1 teaspoon Zen Green Tea matcha</li> <li>1/2 cup raw cashew nuts</li> <li>1/2 cup unsweetened desiccated coconut</li> <li>2 x 20ml tablespoons almond meal</li> <li>2 x 20ml tablespoons coconut flour</li> <li>2 x 20ml tablespoons water</li> <li>2 x 20ml tablespoons rice malt syrup</li> <li>1 x 20ml tablespoon extra-virgin coconut oil, melted</li> <li>1/4 cup shelled pistachio nuts, chopped</li> </ul> <p><span style="text-decoration: underline;"><strong>Method</strong>:</span></p> <p>1. In a food processor, blend the cashew nuts, coconut, almond meal, coconut flour and Zen Green Tea matchapowder until you get the texture of fine crumbs.</p> <p>2. Add the water, rice malt syrup and melted coconut oil and blend until everything is well combined. The mixture should be sticky enough to hold together, but not so sticky that you can’t roll it into balls. If the mixture is too sticky, add a tiny bit more coconut flour. If it’s too dry, add a touch more water.</p> <p>3. Roll the mixture into balls and coat in the chopped pistachio nuts, pressing the nuts lightly into the balls to make them stay. Leave the balls in the fridge to set. Store in the fridge in an airtight container.</p> <p>Note: Matcha green tea powder is an incredible superfood. It contains the highest level of antioxidants compared to any other natural substance. Ensure you buy from a high quality</p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/03/matcha-green-tea-smoothie/"><span style="text-decoration: underline;"><em><strong>Matcha green tea smoothie</strong></em></span></a></p> <p><a href="/health/body/2016/03/herbal-teas-to-relax-aches-and-pains/"><em><span style="text-decoration: underline;"><strong>5 Herbal teas to relax aches and pains</strong></span></em></a></p> <p><a href="/lifestyle/food-wine/2016/03/gluten-free-fruit-muffins/"><span style="text-decoration: underline;"><em><strong>Gluten-free fruit muffins</strong></em></span></a></p>

Food & Wine

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Pistachio Torta

<p>Dining is one of the highlights of any travel experience. On a <a href="http://www.vikingcruises.com.au/" target="_blank"><span style="text-decoration: underline;"><strong>Viking Cruise</strong></span></a>, chefs create a variety of delicious offerings featuring European, Russian and Asian specialties, adapted for Western tastes. Your meals, always prepared to order, bring out the best in fresh, seasonal vegetables and fruits.</p> <p>Viking has releases a <a href="http://www.vikingcruises.com.au/oceans/why-viking/community/viking-recipes/index.html" target="_blank"><span style="text-decoration: underline;"><strong>series of recipes inspired by the delicious dishes served on board</strong></span></a>. Now in your own kitchen, you can create the flavours inspired by the regional dishes served on a <a href="http://www.vikingcruises.com.au/" target="_blank"><span style="text-decoration: underline;"><strong>Viking Cruise</strong></span></a>.</p> <p><strong>Pistachio Torta</strong></p> <p><strong><span style="text-decoration: underline;"><span>Serves:</span></span></strong> 6-8</p> <p><strong><span style="text-decoration: underline;">Ingredients</span></strong></p> <p><strong>Torta:</strong></p> <ul> <li>1/3 cup all-purpose flour, additional for dusting</li> <li>1/2 teaspoon baking powder</li> <li>Pinch of salt</li> <li>Approximately 3/4 cup pistachio paste</li> <li>1/4 cup granulated sugar</li> <li>120g unsalted butter, room temperature</li> <li>2 tablespoons honey</li> <li>3 large eggs</li> <li>2 tablespoons Amaretto liqueur</li> <li>1/2 cups toasted pistachios, shelled &amp; chopped</li> <li>Confectioner’s sugar as needed</li> </ul> <p><strong>Orange-blossom water whipped panna acida:</strong></p> <ul> <li>230g crème fraiche</li> <li>1 teaspoon orange blossom water, or to taste</li> </ul> <p><strong>Honeyed Oranges:</strong></p> <ul> <li>2 tablespoons unsalted butter</li> <li>1 tablespoons granulated sugar</li> <li>3 oranges, peeled and cut into 1/4 inch rounds</li> <li>1/3 cups honey</li> <li>Pinch of salt</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p><strong>Torta:</strong></p> <ol> <li>Preheat your oven to 177°C.</li> <li>Grease an 8-inch springform pan and line bottom with a piece of parchment cut to same size. Grease parchment and dust entire inside of pan with flour, tapping out any excess.</li> <li>Whisk flour, baking powder and salt in a separate bowl.</li> <li>Place pistachio paste and granulated sugar to bowl of an electric mixer fitted with paddle attachment and mix on a low speed until paste is broken up and well combined.</li> <li>Add butter and increase speed to medium. Beat until light and fluffy, and drizzle with honey.</li> <li>Add your eggs one at a time, beating each until they’re completely combined.</li> <li>Pour in Amaretto and add flour mixture. Beat until it’s only just combined.</li> <li>Pour batter into the prepared springform pan and smooth the top with a spatula</li> <li>Place in oven and bake for 25 minutes. When the cake is ready remove from oven, pop latch on side of pan and remove ring. Allow cake to cool completely.</li> </ol> <p><strong>Orange-blossom water whipped panna acida:</strong></p> <ol> <li>In a clean bowl, whisk together crème fraiche and orange blossom water.</li> <li>Continue whisking until crème fraiche just begins to get stiff. Refrigerate until needed.</li> </ol> <p><strong>Honeyed Oranges:</strong></p> <ol> <li>Melt butter and sugar in frying pan over medium heat until butter begins to foam and brown.</li> <li>Add orange rounds and cook for about one minute or until edges begin to just caramelize.</li> <li>Add honey and pinch of salt, swirling pan.</li> <li>Remove from pan and serve immediately, or allow to cool to room temperature.</li> <li>Top your cake with the chopped pistachios and dust with powdered sugar. Serve with the orange-blossom water whipped panna acida and the honeyed oranges.</li> </ol> <p>THIS IS A PROMOTIONAL FEATURE</p>

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