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Multigrain rice pudding with cardamom apricots

<p>This can be made a day in advance and stored in the fridge.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>30g butter</li> <li>100g risotto rice</li> <li>50g brown rice</li> <li>50g quinoa (I used red)</li> <li>1.25 litres milk</li> <li>1 teaspoon vanilla bean paste</li> <li>Zest of 1 lemon (I used a sweet Meyer lemon – do your best to get one too!)</li> <li>125g neutral-flavoured honey (substitute with sugar)</li> <li>¾ cup freshly squeezed orange juice</li> <li>1 teaspoon cardamom seeds (bash a few cardamom pods to open them and remove the seeds)</li> <li>12 apricots, halved, stones removed</li> <li>2 tablespoons golden caster sugar</li> <li>½ cup thick Greek-style yoghurt</li> <li>⅔ cup cream</li> <li>75g pistachio nuts, shelled</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Melt the butter in a heavy-bottomed saucepan, add the rices and quinoa and toast for a minute or two until fragrant. Add the milk a little at a time and stir continuously for about 25 minutes or until all the grains are cooked through and the milk absorbed. </p> <p>2. Add the vanilla bean paste, lemon zest and honey and stir until combined. Set aside to cool (this rice pudding is eaten cold so can be made the day before and stored in the fridge). </p> <p>3. Preheat the oven to 180°C. Pour the orange juice into an ovenproof dish, scatter over the cardamom seeds then add the apricots to the dish, cut side up.</p> <p>4. Scatter with the sugar and roast for 30 minutes or until the apricots are soft but still holding their shape. </p> <p>5. Remove from the oven and transfer the apricots to a plate. Pour the liquid from the dish into a saucepan and simmer for 15 minutes or until syrupy. Strain and set aside. </p> <p>6. When you're ready to serve, stir the yoghurt into the rice pudding.</p> <p>7. Lightly whip the cream and stir in, then divide the pudding among 6 dishes, top with the apricot halves, drizzle with the syrup and scatter with the pistachio nuts to serve. </p> <p><em>Written by Emma Boyd. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Emma Boyd via Stuff.co.nz. </em></p>

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Cherry and cardamom cake with honey cream cheese

<p>When I was in India last year I saw cardamom growing and that provided inspiration for this recipe. Topped with fresh cherries, this creation should impress everyone.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 12</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p>Cake</p> <ul> <li>200g butter, softened</li> <li>200g caster sugar</li> <li>4 organic eggs</li> <li>1 teaspoon vanilla extract</li> <li>100g plain flour</li> <li>150g ground almonds</li> <li>2 teaspoon ground cardamom</li> <li>24 cherries, halved and pitted</li> </ul> <p>Icing</p> <ul> <li>250g cream cheese</li> <li>Vanilla extract</li> <li>4 tablespoons of honey</li> </ul> <p>To decorate</p> <ul> <li>15 fresh cherries with stalks intact</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin, preheat the oven to 180°C fan bake. Grease and line a 22cm cake tin.</li> <li>In the bowl of an electric mixer, cream butter and sugar until pale, light and fluffy. Beat in eggs, one at a time, then vanilla. Gradually fold in flour, ground almonds and cardamom.</li> <li>Pour batter into cake tin and dot with cherry halves. Bake for about 40 minutes. The cake is ready when it is golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow cake to cool for around 10 minutes before turning out onto a rack.</li> <li>Meanwhile, make icing. In the bowl of an electric mixer, beat cream cheese until smooth and continue to add the other ingredients.</li> <li>Once cake is cool, apply a generous layer of icing and decorate with fresh cherries. Refrigerate in an airtight container for up to three days.</li> </ol> <p>Mmm, doesn’t that sound delicious?</p> <p><em>Written by Jorden Rondel. First appeared on <a href="http://www.stuff.co.nz/"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Emma Boyd / <strong><a href="http://www.stuff.co.nz/" target="_blank"><span style="text-decoration: underline;">Stuff.co.nz</span></a></strong>.</em></p> <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, <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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Orange and cardamom biscuits

<p>These orange and cardamom biscuits are a great staple to have in the house. They’re not especially indulgent or impressive, instead they’re designed to be moreish little oaty bites that sate an afternoon sweet tooth or a post-dinner snack attack. The mix of orange, lemon, cardamom and cinnamon flavours them so nicely, while the honey and raisins add a perfect sweetness.</p> <p><strong><span style="text-decoration: underline;">Makes</span>:</strong> 10 - 12</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>3–5 cardamom pods, to taste (depending on how strong you want the flavour)</li> <li>300g oats</li> <li>6 tablespoons honey</li> <li>Finely grated zest of 1 unwaxed lemon,</li> <li>Juice of 1/2 lemon</li> <li>Finely grated zest of 1 unwaxed orange, plus juice of 1/2 orange</li> <li>2 tablespoon chia seeds</li> <li>3 tablespoons coconut oil, melted</li> <li>2 teaspoons ground cinnamon</li> <li>6 tablespoons plant-based milk</li> <li>40g raisins</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Always zest unwaxed citrus fruit before juicing it; as once you’ve taken the juice out it’s almost impossible to zest the fruit shells.</li> <li>Preheat the oven to 200°C (fan 180°C). Line a baking tray with baking parchment.</li> <li>Use the flat side of a knife to crush the cardamom pods. Once each opens, take the seeds out and grind in a pestle and mortar.</li> <li>Place 200g of the oats into a food processor and whizz for 30 seconds or so, until they form a flour.</li> <li>Place the ground cardamom and ground oats in a large bowl and add all the remaining ingredients, not forgetting the remaining 100g of whole oats. Stir well until a nice sticky mix forms. It should be damp, rather than wet or runny.</li> <li>Scoop 1 tablespoon of the mix into your hand, roll it into a ball, then place it on the prepared tray and flatten it down. Repeat to make 10–12 cookies.</li> <li>Bake for 20–25 minutes. Leave on the tray until cold, so they firm up, then serve.</li> </ol> <p>Hmm, doesn’t that sound delicious?</p> <p><img width="143" height="195" src="https://oversixtydev.blob.core.windows.net/media/33866/deliciously-ella-with-friends_143x195.jpg" alt="Deliciously -Ella -with -Friends (1)" style="float: right;"/></p> <p><em>These recipes are extracted from <a href="http://www.booktopia.com.au/deliciously-ella-with-friends-ella-mills-woodward-/prod9781473655263.html"><strong><span style="text-decoration: underline;">Deliciously Ella with Friends</span> </strong></a>by Ella Mills, published by Hachette Australia on 31 January 2017 RRP $29.99.</em></p> <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, <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><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2017/01/flourless-plum-upside-down-cake/"><span style="text-decoration: underline;"><em><strong>Flourless plum upside down cake</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/chinese-doughnuts/"><span style="text-decoration: underline;"><em><strong>Chinese doughnuts</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/11/ricotta-cake/"><span style="text-decoration: underline;"><em><strong>Ricotta cake</strong></em></span></a></p>

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