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Enjoy some delicious custard apple, rum and coconut pannacotta

<p>Celebrity Adam Liaw shares a recipe that adds a tropical touch to your desserts.</p> <p>The sweet and unique taste of custard apple, slightly reminiscent of pineapple and vanilla, is a perfect match with dark rum and coconut in this creamy and delicious panna cotta.</p> <p><strong>Time to prepare: </strong>10 minutes</p> <p><strong>Cooking time: </strong>5 minutes</p> <p><strong>Freezing time: </strong>120 minutes</p> <p><strong>Serves: </strong>4 – 6</p> <p><strong>Ingredients</strong></p> <ul> <li>400ml pouring cream</li> <li>400ml coconut milk</li> <li>2 tsp dark rum</li> <li>1 tbsp honey</li> <li>2 tbsp caster sugar</li> <li>18g powdered gelatin</li> <li>400ml custard apple pulp and juice</li> <li>Toasted coconut or macadamia nuts, to serve</li> </ul> <p><strong> </strong><strong>Directions</strong></p> <ol> <li>Place the pouring cream, coconut milk, rum, honey and caster sugar in a saucepan and sprinkle the gelatin over the top.</li> <li>Heat the liquid gently until nearly simmering, stirring until all of the gelatin has dissolved. (To check this, lift your stirring spoon out of the mixture and make sure there is no gelatin granules sticking to it.)</li> <li>Allow to cool for 5 minutes and then stir through the custard apple pulp and juice.</li> <li>Freeze in individual moulds or glasses for at least 2 hours, or until the panna cotta is set.</li> <li>To serve, scatter the top of the panna cotta with either toasted coconut or macadamia nuts.</li> </ol> <p><em>Recipe courtesy of </em><a href="http://www.custardapple.com.au/"><em>Custard Apples Australia</em></a><em>. Republished with permission of </em><a href="https://www.wyza.com.au/recipes/custard-apple-rum-and-coconut-panna-cotta.aspx"><em>Wyza.com.au.</em></a></p>

Food & Wine

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Daiquiri

<p>This classic rum-based cocktail is the perfect way to start a weekend. Serve this drink at your parties and your friendship group will rapidly increase.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>3 parts rum</li> <li>1 part lime juice</li> <li>2 tsp sugar</li> <li>Cubed ice</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Chill your glass (the easiest way is to fill it with ice).</li> <li>Add the lime and sugar to your cocktail shaker and stir until the sugar dissolves.</li> <li>Put lots of ice and the remaining ingredients into the shaker and shake hard for about 30 seconds to chill and dilute the mix.</li> <li>Strain into the glass. You don’t need a garnish for this drink, but a lime wedge or pinwheel (a pinwheel is just a thin slice) won’t go amiss.</li> </ol> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website,</strong></em> <strong><em><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></em></strong></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/month-of-love-cocktail/">A love potion cocktail</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/03/negroni/">Negroni</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/03/blood-orange-margaritas/">Blood orange margaritas</a></em></strong></span></p>

Food & Wine

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Banana and rum cake with brown butter frosting

<p>This recipe takes the classic banana cake to new heights with the addition of dark rum, pecans and a nutty brown butter frosting.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>8-10</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <p>For the cake:</p> <ul> <li>125g butter, melted</li> <li>¾ cup brown sugar</li> <li>2 eggs</li> <li>½ cup buttermilk</li> <li>½ cup dark rum</li> <li>2 teaspoons vanilla extract</li> <li>2 ¼ cups flour</li> <li>2 teaspoons baking powder</li> <li>1 teaspoon baking soda</li> <li>1 teaspoon ground nutmeg</li> <li>1 teaspoon ground cinnamon</li> <li>3 ripe bananas, finely diced</li> <li>1 ¼ cups chopped pecans, toasted</li> </ul> <p><em>For the brown butter frosting:</em></p> <ul> <li>100g butter</li> <li>2 teaspoons vanilla extract</li> <li>2 ½ cups icing sugar, sifted</li> <li>2-3 tablespoons milk</li> </ul> <p><span style="text-decoration: underline;"><strong>Method: </strong></span></p> <p>1. Preheat the oven to 170°C and butter and line the base and sides of a 20cm round cake tin with baking paper.</p> <p>2. Put the butter, brown sugar, eggs, buttermilk, 1/4 cup rum and vanilla extract in a bowl and whisk until well combined. Set aside.</p> <p>3. In a large bowl, whisk together the flour, baking powder, baking soda and spices. Make a well in the centre and pour in the buttermilk mixture. Stir until almost combined then add the bananas and 3/4 cup pecans (reserve the remaining pecans to decorate) and mix until combined.</p> <p>4. Spoon the batter into the prepared tin and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Brush the remaining 1/4 cup rum over the hot cake then cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.</p> <p>5. To make the brown butter frosting, melt the butter in a small saucepan over medium heat, swirling the pan occasionally. Continue cooking, stirring often, until the milk solids separate and sink to the bottom (they will look like dark flecks) and the butter foams, turns a golden brown and smells nutty (this will take about 5 minutes). Watch this process very carefully as the butter can burn quickly. Remove from the heat and stir in the vanilla extract (it will bubble up) then scrape the butter, solids and all, into a small dish. Freeze for 10-15 minutes or until about half of it is solid.</p> <p>6. Put the browned butter into the bowl of an electric mixer and beat until smooth. Add half the icing sugar and beat well. Add the remaining icing sugar and 2 tablespoons of milk and beat until light and fluffy. If the mixture is a bit stiff, add more milk and beat again.</p> <p>7. Spread the icing over the cooled cake and top with the remaining chopped pecans. Store in an airtight container at room temperature for up to 5 days.</p> <p><em><strong>Written by Alice Arndell. First appeared on</strong></em> <a href="http://www.stuff.co.nz/" target="_blank"><em><span style="text-decoration: underline;"><strong>Stuff.co.nz. </strong></span></em></a></p> <p><strong>Related links:</strong></p> <p><em><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/lemon-blueberry-muffins/">Lemon blueberry muffins</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/mint-julep-cocktail/">Mint julep cocktail</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/macadamia-bliss-balls/">Macadamia bliss balls</a></strong></span></em></p>

Food & Wine

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Classic rum balls

<p>Well, it might not be Christmas, but we won’t judge you for whipping up a batch of these delicious rum balls. In fact, we insist upon it! This easy to follow recipe produces dee-licious results!</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong>30</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1/2 x 800g dark fruit cake, chopped</li> <li>1/4 cup dark rum</li> <li>1/4 cup dried cranberries, chopped</li> <li>2 x 180g blocks dark chocolate, melted</li> <li>1 1/2 cups desiccated coconut</li> <li>1/2 cup chocolate sprinkles</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Crumble fruit cake into a bowl.</li> <li>Add rum and mix well to combine.</li> <li>Add cranberries, chocolate and 1/2 cup coconut. Mix well to combine.</li> <li>Roll one level tablespoon fruit cake mixture into a ball.</li> <li>Toss in remaining coconut. Place onto a baking paper-lined tray.</li> <li>Repeat with remaining fruit cake mixture, tossing half the rum balls in coconut and the remaining rum balls in chocolate sprinkles.</li> <li>Refrigerate the balls for two hours or until firm. Serve.</li> </ol> <p><strong>Related links:</strong></p> <p><em><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/chocolate-mousse-brownies/">Chocolate mousse brownies</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/hazelnut-rocher-cheesecake/">Hazelnut Rocher cheesecake</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/chocolate-chip-blondies/">Chocolate chip blondies</a></strong></span></em></p>

Food & Wine