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Spinach and feta puff pastry triangles

<p>These spinach and feta cheese triangles are the perfect appetiser when entertaining hungry guests. Good thing they’re easy to make, because we guarantee they will disappear fast!</p> <p><strong><span style="text-decoration: underline;">Makes</span>:</strong> 12</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>3 sheets frozen puff pastry sheets, thawed and quartered</li> <li>2 teaspoon olive oil</li> <li>2 garlic cloves, crushed</li> <li>1 small brown onion, finely diced</li> <li>1 cup crumbled feta cheese</li> <li>2 bunches English spinach, trimmed and chopped</li> <li>2 eggs, lightly whisked, plus 1 more for egg wash</li> <li>Salt and pepper, to season</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <p>1. Preheat oven to 200°C. Line two baking trays with lightly greased baking paper.</p> <p>2. Heat oil in a frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add spinach. Cook for 2 minutes or until just wilted. Transfer mixture to colander and cool. Roughly chop mixture.</p> <p>3. Combine two eggs, feta cheese and spinach mixture. Season with salt and pepper.</p> <p>4. Place pastry sheets on lightly floured surface. Spoon two tablespoons of spinach and cheese mixture in the middle of each square. Brush edges with remaining egg wash and fold squares into triangles. Place on tray and brush tops with egg wash. Bake for 20 minutes or until triangles are puffed and golden. Serve.</p> <p><em>Images: Getty</em></p>

Food & Wine

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From a series of recipes by Xali: Smoked Salmon, Spinach and Dill Omelette

<p dir="ltr">This colourful omelette will have everyone satisfied. Create a super thin egg mixture and add plenty of herbs and lots of greens. Spinach is rich in antioxidants and is also considered a ‘cooling food’, which helps to combat inflammation and ease hot flushes.</p> <p dir="ltr"><strong>Serves:</strong> 2</p> <p dir="ltr"><strong>Prep: </strong>10 mins</p> <p dir="ltr"><strong>Cook: </strong>10 mins</p> <p dir="ltr"><strong>Ingredients:</strong></p> <p dir="ltr">Eggs - 4 whole</p> <p dir="ltr">Parsley, flat-leaf chopped - 2 tbsp</p> <p dir="ltr">Dill, fresh chopped + a few sprigs dill - 1 tbsp</p> <p dir="ltr">Pinch salt</p> <p dir="ltr">2 whole Cracked black pepper - 1/2 tsp</p> <p dir="ltr">Olive oil - 2 tsp</p> <p dir="ltr">Smoked salmon - 4 pieces</p> <p dir="ltr">Spinach, fresh - 1 cup</p> <p dir="ltr">Sugar snap peas trimmed - 1/2 cup</p> <p dir="ltr">Asparagus spears sliced in half lengthwise - 8 whole</p> <p dir="ltr">Silverbeet finely shredded - 1/2 cup</p> <p dir="ltr"><strong>Method:</strong></p> <p dir="ltr">1. Whisk eggs with parsley, chopped dill, salt and cracked black pepper.</p> <p dir="ltr">2. Heat oil in a medium sized skillet or omelette pan. Pour in egg mixture and cook over medium heat to set eggs for 4 minutes, then layer with smoked salmon and spinach.</p> <p dir="ltr">3. Fold omelette over carefully in the pan and continue to cook for a further 3 minutes until the salmon has cooked and spinach wilted.</p> <p dir="ltr">4. Meanwhile in a separate saucepan, steam or gently boil the sugar snap peas, asparagus spears and silverbeet for about 3 minutes, strain, pat dry and keep warm.</p> <p><span id="docs-internal-guid-b01d594e-7fff-1b6d-fe13-757ab6be22d6"></span></p> <p dir="ltr">5. Transfer to a serving plate, add some fresh dill to garnish and serve with steamed greens.</p> <p dir="ltr"><em>Image: Supplied</em></p>

Food & Wine

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Baked breakfast mushrooms stuffed with spinach, feta and egg

<p><span>Prep / cook time: 25 minutes</span></p> <p><span>Serve: 2 mushrooms per person</span></p> <p> </p> <p><strong><span>Ingredients:</span></strong></p> <ul> <li><span>4 large flat mushrooms (large Portobello mushrooms also work well)</span></li> <li><span>1 big handful of baby spinach leaves</span></li> <li><span>1 1/2 tbsp marinated creamy feta cheese </span></li> <li><span>4 medium free-range eggs</span></li> <li><span>2 thyme sprigs</span></li> <li><span>Cracked pepper to taste</span></li> <li><span>Sea salt to taste</span></li> <li><span>1 tbsp parsley, roughly chopped, to serve</span></li> </ul> <p><span> </span></p> <p><strong><span>Method:</span></strong></p> <ul> <li><span>Pre heat the oven to 180</span>°<span></span></li> <li><span>To clean the mushrooms, brush the skin with a dry paper towel to remove any dirt.</span></li> <li><span>Using a small paring knife, remove the stems.</span></li> <li><span>Fill the base of the mushrooms with the baby spinach leaves, ripping larger leaves into smaller pieces. </span></li> <li><span>Carefully crack an egg into each mushroom on top of the spinach.</span></li> <li><span>Add a spoonful of marinated feta cheese as well as a drizzle of the feta marinating oil on top of the cracked egg.</span></li> <li><span>Add a pinch of salt and pepper and sprinkle a few leaves of the fresh thyme on top.</span></li> <li><span>Bake in the oven for 18-20 minutes or until the mushroom has softened and the egg is still soft inside.</span></li> <li><span>Serve straight away topped with parsley.</span></li> </ul> <p>This recipe has been published with permission from Australian Mushrooms.</p>

Food & Wine

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How to grow English Spinach

<p>Famous for giving Popeye his bulging muscles, most of the iron in spinach is not easily absorbed by the body but this leafy annual is still a nutritional powerhouse.</p> <p>It’s an excellent source of vitamins A and C, and antioxidants. It’s also rich in B group vitamins like folate, plus protein and magnesium.</p> <p>Like many vegetables, spinach loses some of its nutritional value in cooking, so just wilt the leaves when boiling or steaming.</p> <p>Spinach grows best in a cool climate as in warm areas it is likely to bolt to seed. Grow in full to part sun in soil that is rich in nitrogen.</p> <p>Turn the soil over before planting so the taproot has a clear path for strong growth and add well-rotted compost. Good drainage is essential, so the roots don’t rot.</p> <p>Spinach is a hungry and thirsty plant, which explains its juicy, deep green leaves. Water regularly and apply a liquid fertiliser every two weeks to encourage fast growth. If the plant is slow to grow it can taste bitter.</p> <p>If you have more spinach than you can eat, trim the stalks, wash and drain the leaves then blanch them for two minutes in small batches.</p> <p>When it is cool enough to handle, squeeze out any excess moisture, pack into containers and freeze for use in soups and stews.</p> <p><strong>Tip:</strong> Cultivate spinach alongside strawberries, broad beans and cauliflower for healthier plants.</p> <p><strong>Choosing a variety</strong></p> <p><strong>Viking</strong></p> <ul> <li>Tasty dark green leaves</li> <li>Grows best in a shady spot</li> <li>Slow to bolt to seed </li> </ul> <p><strong>Bloomsdale</strong></p> <ul> <li>Heirloom variety</li> <li>Large, crinkled, rich green leaves</li> <li>Compact growing plant</li> </ul> <p><strong>Medania</strong></p> <ul> <li>Thick, rounded, dark green leaves</li> <li>Sweet and earthy flavour</li> <li>Reliable cropper</li> </ul> <p><strong>Growing Tips </strong></p> <p>A fast-cropping winter green, spinach is ready to harvest about 10 to 12 weeks after sowing.<br /> <br /><strong>SOW SEEDS</strong> into beds 100mm apart for picking leaves regularly or 200mm apart to harvest mature plants. Keep the soil moist but not wet and don’t let plants dry out or they’ll bolt to seed. Sow seeds every six weeks for a constant supply, soaking them in cold water overnight to speed up germination.</p> <p><strong>HARVEST</strong> the outside leaves with a sharp knife when the plant has at least six leaves, each about 100mm long. If the plant looks like it is about to bolt, cut it at the base just below the soil surface and remove it.</p> <p><strong>WATCH FOR</strong> downy mildew during prolonged periods of damp. Remove the worst affected leaves and spray with a mixture of 100ml full cream milk, 900ml water and a pinch of bicarb soda.</p> <p>Cucumber mosaic virus can be spread by aphids. Remove and burn stunted leaves with yellow mottling and spray aphids with white oil.</p> <p>Pick off caterpillars by hand and destroy or sprinkle with derris dust.</p> <p><em>Republished with permission of </em><a href="http://www.handyman.net.au/growing-english-spinach"><em>Handyman Australia</em></a><em>.</em></p>

Home & Garden

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Mouth-watering Moroccan lamb with lemon spinach

<p>Are you interested in what going gluten free tastes like? Or do you have issues with IBS? Either way we have you covered with this hearty lamb dinner which will have them asking for seconds!</p> <p>Recipes and images from THE Two-Step Low-FODMAP DIET and Recipe Book by Dr Sue Shepherd (Pan Macmillan, RRP $39.95).</p> <p><strong>Ingredients</strong></p> <ul> <li>Moroccan lamb</li> <li>2 teaspoons ground cumin</li> <li>2 teaspoons ground coriander</li> <li>1⁄2 teaspoon ground ginger</li> <li>1 teaspoon sweet paprika</li> <li>1⁄4 teaspoon cayenne pepper</li> <li>1⁄2 teaspoon ground cinnamon</li> <li>1⁄4 teaspoon salt</li> <li>4 large lamb leg steaks, approx. 180 g each</li> <li>60 mL (1⁄4 cup) garlic-infused olive oil</li> <li>1 × 425 g can crushed tomatoes</li> <li>250 mL (1 cup) gluten-free, onion-free beef stock</li> <li>Lemon spinach</li> <li>60 mL (1⁄4 cup) lemon-infused olive oil</li> <li>100 g baby spinach leaves (or baby kale leaves if desired)</li> <li>salt and freshly ground black pepper</li> </ul> <p><strong>Method</strong></p> <p>1. Combine all the spices in a plastic bag. Brush the lamb steaks with 1 tablespoon of the olive oil and place in the bag.</p> <p>2. Toss in the spice mix to ensure an even coating.</p> <p>3. Refrigerate for 2 hours if possible (the lamb will still be tasty if this is not done).</p> <p>4. Heat the remaining olive oil in a large non-stick frying pan over a medium–high heat. Sear the lamb for 1–2 minutes on each side.</p> <p>5. Add the tomatoes to the pan with the stock. Lower the heat and simmer for 30–40 minutes, slightly covered, or until the lamb is tender and the sauce thickens.</p> <p><strong>To make the lemon spinach</strong></p> <p>1. Heat the olive oil in a saucepan, add the spinach and toss through until the spinach just wilts.</p> <p>2. Season to taste, and serve with the lamb.</p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/moroccan-lamb-with-lemon-spinach.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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Spicy swede and spinach curry

<p>This hearty dish, which falls somewhere between a soup and a stew, is easy to make, reheats well and tastes even better the next day.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 3-4</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong> </span></p> <ul> <li>2 tablespoons extra virgin olive oil</li> <li>2 onions, peeled and diced</li> <li>2 cloves garlic, peeled and sliced</li> <li>1 teaspoon plain salt</li> <li>3 swedes, peeled and cut into 3cm chunks (about 700g unpeeled weight)</li> <li>3-4 tablespoons Thai red curry paste</li> <li>1 cup vegetable stock or water</li> <li>400g (1 bag) spinach, well-washed and roughly chopped</li> <li>½ can (200ml) coconut milk</li> <li>Salt and freshly ground black pepper</li> </ul> <p><span style="text-decoration: underline;"><strong>Method:</strong> </span></p> <ol> <li>Set a large, heavy pot over medium heat. Add the oil. When it's hot, add the onions, garlic and salt. Cook, stirring occasionally, for about seven minutes.</li> <li>Add the diced swede and curry paste. Stir well, then add the water or stock. Cover and cook for 25 minutes, until the swede is tender.</li> <li>Add the spinach and stir well for a couple of minutes (it will wilt considerably). Pour in the coconut milk and heat to nearly simmering point. Taste and season well with salt and freshly ground black pepper.</li> <li>Divide between bowls and serve immediately.</li> </ol> <p><em>Written by Lucy Corry. Republished with permission of <a href="http://www.stuff.co.nz"><strong><span style="text-decoration: underline;">Stuff.co.nz. </span></strong></a></em></p>

Food & Wine

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Mushroom and spinach frittata

<p>A dish that can be served for breakfast, lunch or dinner, this mushroom and spinach frittata will never failed to please.</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>6 eggs, lightly beaten</li> <li>¼ cup milk</li> <li>1 cup grated cheddar cheese</li> <li>1 brown onion, sliced</li> <li>150g mushrooms, sliced</li> <li>30g butter</li> <li>2 cups fresh baby spinach</li> <li>Salt and pepper, to season</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 180 °C.</li> <li>Whisk eggs and milk in bowl. Add cheese and season with salt and pepper.</li> <li>In a large ovenproof frypan, heat butter over medium heat. Add onions and mushrooms and cook until caramelised. Stir in spinach and cook for a further minute. Season with salt and pepper.</li> <li>Pour egg mixture into the pan. Spread ingredients evenly across the pan. Bake for 20 minutes or until frittata is browned and puffed. Serve warm or cold.</li> </ol> <p><strong>Related links:</strong></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/08/broccoli-cheese-soup/">Slow-cooked broccoli and cheese soup</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/07/pea-soup/">Simple pea soup</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/05/broccoli-quiche/">Broccoli quiche</a></strong></span></em></p>

Food & Wine

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Tomato, spinach and cheese frittata

<p>A flavourful frittata combination that’s easy to put together and tastes delicious served hot or cold.</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>1 tablespoon olive oil</li> <li>6 cherry tomatoes, halved</li> <li>½ brown onion, chopped</li> <li>100g baby spinach, roughly chopped</li> <li>8 eggs, lightly beaten</li> <li>50g shredded mozzarella</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Preheat oven to 220°C.</p> <p>2. Heat oil in over-proof frying pan over medium heat. Add onions and cook for 5 minutes until softened. Add spinach cook for 2 minutes or until just wilted.</p> <p>3. Pour eggs evenly over pan. Scatter tomatoes and mozzarella over top.</p> <p>4. Reduce heat to low and continue cooking until eggs are mostly set, around 5 minutes. Transfer to oven and bake for a further 5 minutes until frittata is cooked through. Remove from oven and cool. Cut into slices and serve, or refrigerate until ready to serve.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/breakfast-burrito/">Breakfast burrito</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/baked-banana-chips/">Baked banana chips</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/08/breakfast-smoothie-bowls/">Healthy breakfast smoothie bowls</a></strong></em></span></p>

Food & Wine

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Lyndey Milan’s spiced chickpea, pumpkin and spinach salad

<p><span style="text-decoration: underline;"><strong>Serves:</strong></span> 4</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>700g butternut pumpkin, peeled, seeded, cut in 2-3cm chunks</li> <li>1 ½ tablespoons (30ml) extra virgin olive oil</li> <li>1 teaspoon Dijon mustard</li> <li>1 tablespoon (20ml) apple cider vinegar</li> <li>Pinch sugar (optional)</li> <li>Salt and freshly ground black pepper to taste</li> <li>200g baby spinach leaves</li> <li>1 red onion, finely sliced</li> <li>120g soft goats curd cheese or feta, crumbled</li> <li>1 ¼cups spiced chickpeas</li> </ul> <p><em>To make 1 ¼ cups spiced chickpeas</em></p> <ul> <li>400 g chickpeas, drained and rinsed</li> <li>1 tablespoon (20ml) extra virgin olive oil</li> <li>1 teaspoon smoked paprika</li> <li>½ teaspoon ground cumin</li> <li>½-1 teaspoon salt flakes, or to taste</li> <li>Pinch of cayenne pepper or chilli powder (optional)</li> </ul> <p class="Default"><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <p>1. Preheat oven to 200°C. Toss pumpkin with 2 teaspoons (10ml) of extra virgin olive oil, place on a tray and cook for 10 minutes.</p> <p>2. Meanwhile, combine remaining oil with mustard, vinegar, sugar, salt and pepper in a bowl or screw-top jar and shake until well combined or whisk together in a bowl.</p> <p>3. Place spinach leaves in a bowl, top with onion and cheese and toss gently with the dressing.</p> <p>4. To serve, individually plate the salad and then top with the pumpkin and spiced chickpeas.</p> <p><em>To make 1 ¼ cups of spiced chickpeas</em></p> <p>1. In a bowl or plastic bag, toss together the chickpeas, olive oil, paprika, cumin, the 1 teaspoon salt and the cayenne if you want the extra kick of heat</p> <p>2. Preheat oven to 180°C. Place the chickpeas on a tray and roast until they are golden and slightly crisp, 10 minutes, or 15 minutes for really crisp.</p> <p><em><strong><img width="208" height="139" src="https://oversixtydev.blob.core.windows.net/media/43631/lyndey-milan_208x139.jpg" alt="Lyndey Milan" style="float: right;"/>Lyndey Milan is an acclaimed Australian Chef and Philips Kitchen Appliances ambassador.</strong></em></p>

Food & Wine

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Spinach, basil and ricotta cannelloni

<p>This cheesy, spinach, basil and ricotta cannelloni is easy to make, absolutely delicious and might just be the best dish to enjoy on a cold winter’s night.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4-6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>400g squeezed dry defrosted spinach</li> <li>350g ricotta</li> <li>120g feta, crumbled</li> <li>3 egg yolks</li> <li>2 cloves garlic, crushed</li> <li>1/2 cup basil leaves</li> <li>2 x 400g tins crushed and sieved tomatoes</li> <li>2 teaspoons caster sugar</li> <li>1/2 teaspoon chilli flakes</li> <li>1 clove garlic, crushed</li> <li>1/3 cup vegetable stock</li> <li>22 cannelloni tubes</li> <li>1/2 cup grated mozzarella</li> <li>120g buffalo mozzarella, torn into chunks</li> <li>1/4 cup finely chopped parsley</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Squeeze spinach really well to remove excess water then put in a food processor with ricotta, feta, egg yolks, garlic and basil.</li> <li>Season well with salt and pepper and whiz to combine.</li> <li>Preheat oven to 180°C. Spoon filling into a piping bag or a plastic bag with one corner nipped off and pipe into cannelloni cases. Place either in layers or one single layer in baking dish.</li> <li>Put tomatoes, sugar, chilli flakes, garlic and stock into a large jug.</li> <li>Season well with salt and pepper and whisk to combine.</li> <li>Pour over cannelloni tubes and top with grated and buffalo mozzarella.</li> <li>Bake for 30 minutes, then rest for 5 minutes before serving, sprinkled in parsley.</li> </ol> <p>What’s your favourite winter comfort food?</p> <p><em>Written by Sarah Tuck. 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: Sarah Tuck / Stuff.co.nz.</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, <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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Roast chicken with pomegranate and spinach

<p>This unusual combination from new cookbook The Adriatic Kitchen provides a surprising burst of flavour. It’s the perfect dish for people looking to mix up their midweek dinners.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>6 skinless chicken thighs</li> <li>2 tablespoons plain flour seasoned with sea salt and black pepper</li> <li>Olive oil</li> <li>Small handful of fresh thyme, finely chopped</li> <li>Sea salt and black pepper</li> <li>2 garlic cloves, crushed</li> <li>1/2 cup white wine</li> <li>Seeds from 1 pomegranate</li> <li>2 handfuls of spinach</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to 200°C. Place the chicken and seasoned flour in a large brown paper bag. Shake the bag to coat the chicken pieces thoroughly.</li> <li>Place a large frying pan over medium heat and pan-fry the chicken in a small amount of olive oil until lightly browned, turning once.</li> <li>Remove the chicken pieces from the pan and place in an ovenproof casserole dish.</li> <li>Sprinkle with thyme, salt, pepper and garlic.</li> <li>Pour the wine over the chicken and drizzle with olive oil.</li> <li>Roast, covered, for 25 minutes before adding the pomegranate seeds and cooking for five more minutes.</li> <li>When the chicken is cooked all the way through (the juices should run clear when the chicken is pierced with a skewer), remove from the oven.</li> <li>Add the spinach and replace the lid for a few minutes until the spinach wilts. There should be a sauce at the bottom of the pan to pour over the chicken.</li> <li>Serve with brown or black rice.</li> </ol> <p><em>Recipe courtesy of The Adriatic Kitchen is available from <span style="text-decoration: underline;"><strong><a href="http://www.exislepublishing.com.au/" target="_blank">www.exislepublishing.com.au</a></strong></span> and wherever good books are sold. Image credit: Tonia Hedley</em></p>

Food & Wine

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Tandoori prawns with spinach and dill sambal

<p>Take your tastebuds to India with this delicious and flavoursome tandoori barbecued prawns with spinach and dill sambal.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 6 to 8, as part of a shared meal</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the spinach and dill sambal</em></p> <ul> <li>1 bunch spinach, washed</li> <li>3 tablespoons dill, finely chopped</li> <li>250 g plain yoghurt</li> <li>2 garlic cloves, peeled and crushed to a paste</li> <li>2 tablespoons mint, finely chopped</li> <li>salt and pepper, to taste</li> </ul> <p><em>For the tandoori prawns</em></p> <ul> <li>60 ml vegetable oil</li> <li>1 large green chilli, deseeded and chopped</li> <li>2 teaspoons ginger, peeled and roughly chopped</li> <li>2 garlic cloves, peeled and roughly chopped</li> <li>1/2 teaspoon garam masala</li> <li>1 teaspoon ground cumin</li> <li>1 tablespoon tikka or tandoori paste (store bought)</li> <li>2 tablespoons plain yoghurt</li> <li>18 green king prawns, peeled and deveined (your choice if you want to keep the heads and/or tails on the prawns)</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p><em>For the spinach and dill sambal</em></p> <ol> <li>Place the washed spinach in a pot and cook until just wilted. You should not need any water. When cool, squeeze out excess moisture and chop finely.</li> <li>Place the chopped spinach in a bowl with the remaining ingredients and mix well to combine.</li> </ol> <p><em>For the tandoori prawns</em></p> <ol> <li>Combine all the ingredients, except the prawns, in a mortar and pound to a smooth paste.</li> <li>Place prawns in a shallow bowl. Add the paste and coat well. Cover and refrigerate for 2 hours.</li> <li>Preheat a lightly oiled chargrill plate or barbecue to medium. Cook the prawns for 3–5 minutes, turning a few times.</li> <li>Transfer to serving platter and serve with the spinach and dill sambal.</li> </ol> <p style="text-align: justify;"><strong>Hot tip:</strong> Garam masala, a popular Indian powder mix, is often addedto a dish at a late stage of cooking as a flavouring agent. Itcan be bought at supermarkets and Asian grocery stores.</p> <p><img width="199" height="226" src="https://oversixtydev.blob.core.windows.net/media/34314/spirit-house_frontcover_hr_199x226.jpg" alt="Spirit House _frontcover _HR (3)" style="float: right;"/></p> <p style="text-align: left;"><em>Recipe courtesy of </em>Spirit House The Cookbook<em> by Helen Brierty &amp; Annette Fear, published by <span style="text-decoration: underline;"><strong><a href="http://www.newhollandpublishers.com/" target="_blank">New Holland Publishers</a></strong></span>, RRP $49.99, available from all good bookstores or online.</em></p> <p style="text-align: left;"><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, <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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Spinach, sweet potato and quinoa burgers

<p>If you’re still on track with your new year’s resolution to eat healthier, we’ve got the perfect recipe for you. Vegetarian-friendly and packed with nutrients, these burgers will be a hit with the whole family.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 8 to 10 patties</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 cups cooked quinoa, cooked (refer to pack), drained and cooled</li> <li>4 handfuls chopped fresh spinach (100 g if using frozen)</li> <li>1 cup pre-cooked and cooled sweet potato (steamed/boiled is fine)</li> <li>4 eggs</li> <li>3/4 cup rolled (porridge) oats</li> <li>Chopped herbs and spices, to taste, e.g. paprika, chilli (chili pepper), parsley,</li> <li>Oregano and basil</li> <li>Coconut oil, to shallow fry</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Place all ingredients into a bowl, then mix and massage with the hands until completely combined. Allow the mixture to set in the fridge for 20 minutes.</li> <li>Remove the mixture from the fridge. Form patties by taking a couple of tablespoons of mixture into your hand, rolling into a ball and pressing flat. Place a frying pan on the stove, add a couple of tablespoons of coconut oil and fry in the hot pan.</li> <li>Serve hot as a bunless burger wrapped in an iceberg lettuce leaf, with slices of tomato, cucumber, red onion, pickle and avocado.</li> </ol> <p><img width="198" height="244" src="https://oversixtydev.blob.core.windows.net/media/33505/9781925335163_198x244.jpg" alt="9781925335163" style="float: right;"/></p> <p><em>Extracted from The Edible Pharmacy by Sophie Manolas, available from <span style="text-decoration: underline;"><strong><a href="http://www.exislepublishing.com.au/" target="_blank">www.exislepublishing.com.au</a></strong></span> and wherever good books are sold.</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/2017/01/bunless-beef-burgers/"><span style="text-decoration: underline;"><em><strong>Bunless beef burgers</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/vege-burgers-with-chickpea-and-spinach-patties/"><span style="text-decoration: underline;"><em><strong>Vege burgers with chickpea and spinach patties</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/06/pulled-pork-coleslaw-mayo-burgers/"><span style="text-decoration: underline;"><em><strong>Pulled pork and coleslaw burgers with chipotle mayo</strong></em></span></a></p>

Food & Wine

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Beef and spinach filo pies

<p>These are good hot or cold. They travel well, so are great for taking to a picnic or as a contribution to a meal. Serve with a crunchy green salad.</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>3 tablespoons extra virgin olive oil, plus extra for brushing</li> <li>1 onion, finely chopped</li> <li>1 small carrot, finely diced</li> <li>1 stick celery, thinly sliced</li> <li>3 cloves garlic, finely chopped</li> <li>½ teaspoon ground cinnamon</li> <li>5 tablespoons chopped coriander</li> <li>¼ cup toasted pine nuts</li> <li>¼ cup raisins</li> <li>600g beef mince</li> <li>2 handfuls baby spinach leaves</li> <li>1 cup canned chopped tomatoes</li> <li>16 sheets filo pastry</li> <li>200ml plain unsweetened yoghurt</li> <li>Handful of mint</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Heat the oil in a frying pan over moderate heat and add the onion, carrot, celery, garlic, cinnamon, 2 tablespoons of the coriander, the pine nuts and raisins. Fry gently, without browning, for 10 minutes or until the onion is soft.</li> <li>Add the mince, increase the heat and fry, breaking the mince up as it heats. Once the mince is cooked through and crumbly, add the spinach and tomatoes, mix well and simmer for 5 minutes. Taste and season with salt and freshly ground black pepper. Remove from the heat and cool.</li> <li>Preheat the oven to 180°C. Put 2 sheets of filo on top of each other on a clean surface. Place one-eighth of the mince mixture at one end.</li> <li>Fold the sides inwards and roll up like a large spring roll. Put on an oven tray with the end of the rolled-up pastry underneath.</li> <li>Repeat for the other 7, placing them side by side on the tray. Brush the pastry lightly with oil and bake in the oven for 30 minutes or until well browned.</li> <li>Meanwhile, put a quarter of the yoghurt in a small food processor and add the mint and the remaining coriander. Process until the herbs are well chopped.</li> <li>Stir this mixture into the remaining yoghurt, taste and season. Serve the pies with the yoghurt on the side.</li> </ol> <p><em>Written by Ray McVinnie. First appeared on <a href="http://www.stuff.co.nz"><span style="text-decoration: underline;"><strong>Stuff.co.nz</strong></span></a>.<strong> Image:</strong> <strong>Kieran Scott.</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, <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/2017/01/mushroom-and-leek-filo-pie/"><span style="text-decoration: underline;"><em><strong>Mushroom and leek filo pie</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/chicken-and-vegetable-pie/"><span style="text-decoration: underline;"><em><strong>Chicken and vegetable pie</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/curried-mince-pie/"><span style="text-decoration: underline;"><em><strong>Curried mince pie</strong></em></span></a></p>

Food & Wine

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Creamed spinach

<p>Simple and delicious, this creamy spinach side dish will nicely compliment any roast.</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>25g butter</li> <li>1 brown onion, finely chopped</li> <li>2 tablespoon flour</li> <li>100ml milk</li> <li>100ml thickened cream</li> <li>2 large bunches spinach, trimmed, chopped</li> <li>Salt and pepper to season</li> <li>Pinch of ground nutmeg</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>Heat butter in saucepan over medium to high heat. Add onion and cook until softened. Add flour and stir for two minutes. Gradually stir in milk and gently simmer for five minutes or until sauce has thickened.</li> <li>Add spinach, cooking for two to three minutes or until spinach starts to wilt</li> <li>Stir in cream, simmering, then sprinkle with nutmeg. Season with salt and pepper. Serve.</li> </ol> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/11/rustic-potato-cake/"><em>Rustic potato cake</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/tomato-cakes/"><em>Tomato cakes</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/antipasto-bruschetta/"><em>Antipasto bruschetta</em></a></strong></span></p>

Food & Wine

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Mushroom and spinach dahl

<p>If you’re looking for a tasty way try this mushroom and spinach dahl that comes courtesy of holistic health and wellness coach Emma Seibold. Delicious!</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>4 to 5</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 tablespoon coconut oil</li> <li>1 onion, chopped</li> <li>½ teaspoon salt</li> <li>3 cloves garlic</li> <li>2 tablespoon ginger puree</li> <li>2 teaspoon turmeric</li> <li>1 teaspoon ground dried coriander</li> <li>1 teaspoon ground cumin</li> <li>1 cup red lentils</li> <li>3 cups water</li> <li>2 tablespoons honey or maple syrup</li> <li>¾ cup coconut cream</li> <li>1 cup of peas</li> <li>250g frozen spinach</li> <li>250g chopped mushrooms</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>In a large pot, cook the onion on a low heat with the salt, garlic and ginger.</li> <li>When the onion is soft and translucent, add the spices and cook for a further minute.</li> <li>Add the lentils and water and bring to boil. Turn down to simmer for 20 minutes.</li> <li>Add the spinach and mushrooms and simmer for a further 15 minutes.</li> <li>Add the coconut cream, peas and honey and heat to desired serving temperature.</li> <li>Serve with basmati rice.</li> </ol> <p>Recipe courtesy of holistic health and wellness coach Emma Seibold. For more wellness recipes, <a href="https://barrebody.com.au/blog/" target="_blank"><strong><span style="text-decoration: underline;">visit here website</span></strong></a>.</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/2016/08/spicy-beef-and-barley-soup/"><span style="text-decoration: underline;"><em><strong>Spicy beef and barley soup</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/08/easy-chickpea-masala-curry/"><span style="text-decoration: underline;"><em><strong>Easy chickpea masala curry</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/08/slow-cooked-panang-chicken-curry/"><em><span style="text-decoration: underline;"><strong>Slow-cooked panang chicken curry</strong></span></em></a></p>

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