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Teriyaki silver trevally fillets with sesame & zucchini

<p><strong>Serves 4</strong></p> <p>There are good commercial teriyaki sauces and marinades available, or you can make your own by combining equal quantities of light soy sauce and mirin.</p> <p>The name comes from the Japanese words “teri” meaning shine and “yaki” meaning grill, as meat and fish are brushed with the marinade while being grilled to give a shiny coating.</p> <p>This recipe is a super easy way to marinate fish in less than 20 minutes but still packed full of flavour!</p> <p><strong>Ingredients </strong></p> <ul> <li>¼ cup teriyaki sauce</li> <li>2cm piece ginger, finely grated</li> <li>1 large clove garlic, crushed</li> <li>1½ teaspoons white sugar</li> <li>1½ teaspoons sesame oil</li> <li>2 teaspoons sesame seeds, toasted (see notes)</li> <li>4 x 180g silver trevally fillets, skin off, bones removed</li> <li>3 zucchini</li> <li>1 tablespoon vegetable oil</li> <li>3 green onions, thinly sliced diagonally</li> <li>Steamed rice, to serve</li> </ul> <p><strong>Directions</strong></p> <p>1. Combine the teriyaki sauce, ginger, garlic, sugar, sesame oil and sesame seeds in a bowl. Add the fish, cover and marinate for 10-20 minutes.</p> <p>2. Trim the ends off the zucchini and quarter lengthways. Heat a non-stick frying pan over a high heat and add the oil. Add the zucchini and cook for about 2 minutes, until they begin to colour. Remove to a warm plate.</p> <p>3. Remove fillets from marinade, reserving marinade.</p> <p>4. Return the pan to the heat, add the trevally fillets and cook for 1-2 minutes, until the edges have turned opaque. Turn the fillets, add the zucchini and the reserved marinade and cook for a further 1-2 minutes, adding a few teaspoons of water if the marinade begins to caramelise.</p> <p>5. Arrange the zucchini on plates, top with fillets and garnish with green onion. Serve with steamed rice.</p> <p><strong>Tips</strong></p> <ul> <li>Toast sesame seeds in a dry frying pan for a couple of minutes, tossing gently to prevent them burning, or under a griller (but watch them closely).</li> <li>Alternative species: Blue warehou, gemfish, ling, luderick, morwong, queenfish, silver perch, silver warehou, snapper.</li> </ul> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/teriyaki-silver-trevally-fillets-with-sesame-and-zucchini.aspx">Wyza.com.au.</a></em></p>

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Zucchini, mint and cheese fritters

<p>These fritters are delightful as a breakfast dish, lunch or light main meal. They are so moreish that you may even find yourself making them into bite-sized fritters and serving them as snacks.</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>3 zucchini, about 500 g in total</li> <li>185 g crumbled fresh firm ricotta</li> <li>125 ml buttermilk</li> <li>2 large free-range eggs, separated</li> <li>110 g self-raising flour</li> <li>1 teaspoon baking powder</li> <li>½ teaspoon ground cumin</li> <li>½ teaspoon ground turmeric</li> <li>100 g crumbled feta</li> <li>3 spring onions, sliced</li> <li>Handful of fresh mint leaves, shredded</li> <li>2 garlic cloves, crushed</li> <li>Olive oil, for pan-frying</li> <li>100 g rocket, baby spinach or salad leaves</li> <li>Indian-style tomato chutney to serve</li> <li>Plain yoghurt, to serve</li> </ul> <p><em>For the Indian-style tomato chutney</em></p> <ul> <li>3 teaspoons black mustard seeds</li> <li>80 ml apple cider vinegar</li> <li>1 tablespoon cumin seeds</li> <li>1 tablespoon grated fresh turmeric</li> <li>1 tablespoon grated ginger</li> <li>4 garlic cloves, peeled</li> <li>1 kg tomatoes</li> <li>60 ml peanut oil</li> <li>55 g rapadura or brown sugar</li> <li>1 long red chilli, deseeded and finely sliced</li> <li>1 teaspoon sea salt</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Coarsely grate the zucchini. Place in a sieve, squeeze out as much liquid as you can, then set aside.</li> <li>Put the ricotta, buttermilk and egg yolks in a large bowl, stirring until combined. Sift the flour, baking powder and spices over the ricotta mixture, then stir through until just combined. Stir in the zucchini, feta, spring onion, mint and garlic. Season with salt and freshly ground black pepper.</li> <li>Using an electric mixer on medium speed, beat the egg whites with a pinch of salt until stiff peaks form. Using a large spoon or spatula, gently fold the egg whites into the batter in two batches.</li> <li>Heat a large non-stick frying pan over low–medium heat. Drizzle a little olive oil into the pan. Working in batches, add 80 ml measures of the mixture to the pan and cook for 3 to 4 minutes on each side, or until puffed, well browned, and just cooked through.</li> <li>Serve the fritters warm, with the leafy greens, chutney and yoghurt.</li> </ol> <p><em>For the Indian-style tomato chutney</em></p> <ol start="1"> <li>Place the mustard seeds and vinegar in a small saucepan over medium heat. Bring to the boil, then reduce the heat slightly and simmer for about 4 minutes, or until the vinegar is reduced to about 1 tablespoon. Set aside to cool.</li> <li>Heat a small heavy-based frying pan over medium heat. Add the cumin seeds and toast, stirring often, for 1 to 2 minutes, or until fragrant. Tip the seeds into a mortar, add the cooled mustard seed mixture, turmeric, ginger and garlic and pound until combined.</li> <li>Cut the tomatoes in half horizontally and squeeze out the seeds. Grate the tomatoes using a box grater, discarding the skin (which will be left behind as you grate) – it is best to do this on a tray or plate to catch all the juices, to add to the saucepan.</li> <li>Heat the peanut oil in a heavy-based saucepan over medium heat. Add the pounded spice mixture, along with the grated tomatoes and their juice, sugar, chilli and salt. Simmer, uncovered, stirring occasionally, for about 45 minutes, or until the tomato is reduced to a pulp and the mixture is quite thick.</li> <li>Transfer to an airtight container and leave to cool, then store in the fridge where it will keep for up to 4 weeks – or seal the chutney in sterilised preserving jars and store in a cool dark place for up to 6 months.</li> </ol> <p><img width="135" height="189" src="https://oversixtydev.blob.core.windows.net/media/7265556/the-vegetable-cover_135x189.jpg" alt="The Vegetable Cover (4)" style="float: right;"/></p> <p><em>This is an extract from </em>The Vegetable: Recipes that celebrate nature<em> by Vicki Valsamis and Caroline Griffiths, published by Smith Street Books, RRP AU$49.99 or NZ$59.99.  Image credit: Chris Middleton.</em></p>

Food & Wine

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Sweet potato and zucchini fritters

<p>Who doesn’t love fritters? These are one of my favourites. Sweet potato is an excellent natural carbohydrate, rich in fibre and when combined with protein and good fats from eggs and avocado, it’s great for blood sugar control.</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>1 zucchini, grated</li> <li>1 small sweet potato, grated</li> <li>2 handfuls of coriander leaves, roughly chopped</li> <li>2 eggs, beaten</li> <li>2 teaspoons ground cumin</li> <li>2 tablespoons psyllium husks</li> <li>35 g coconut flour, sifted</li> <li>1 tablespoon coconut oil</li> </ul> <p><em>To serve</em></p> <ul> <li>100 g smoked salmon</li> <li>2 avocados, mashed</li> <li>freshly ground black pepper</li> <li>1 lemon, cut into wedges</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Mix together the zucchini, sweet potato, coriander and beaten eggs in a large bowl, then add the cumin, psyllium husks and coconut flour and mix together really well to form a nice, thick batter.</li> <li>Divide the fritter mixture evenly into eight pieces and use your hands to shape each into balls.</li> <li>Melt the coconut oil in a large frying pan over a medium heat. Add the fritters and flatten slightly with the back of a spoon, then cook for 3-4 minutes on each side until cooked through and golden and crispy on the outside.</li> <li>To serve, divide the fritters among plates and top with the smoked salmon and mashed avocado. Season with freshly ground black pepper and serve with lemon wedges for squeezing.</li> </ol> <p><img width="163" height="215" src="https://oversixtydev.blob.core.windows.net/media/38590/28-by-sam-wood-cover_163x215.jpg" alt="28 By Sam Wood Cover (2)" style="float: right;"/></p> <p><em>This is an edited extract from </em>28 by Sam Wood<em> published by Hardie Grant Books RRP $39.99 and is available in stores nationally. Food Photography: Chris Middleton / Lifestyle Photography: Rich MacDonald</em></p>

Food & Wine

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Zucchini cheese casserole

<p>If you’re after a twist on the usual cauliflower or broccoli cheese bake, this zucchini cheese casserole is for you.</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>4 cups of zucchini, sliced</li> <li>1 onion, chopped</li> <li>2 garlic clove, crushed</li> <li>1 tablespoons of butter</li> <li>1 can evaporated milk</li> <li>½ cup sour cream</li> <li>½ cup cheddar cheese, shredded</li> </ul> <p><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <p>1. Preheat oven to 180°C degrees.</p> <p>2. Melt butter in large frypan and sauté zucchini, onion and garlic until vegetables are slightly tender.</p> <p>3. Season with salt and pepper and stir in evaporated milk, sour cream and cheese.</p> <p>4. Add mixture to casserole dish. Bake for 30 minutes or until cheese browns.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/pizza-scrolls/"><em>Pizza scrolls</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/06/pizza-risotto/"><em>Pizza risotto</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/news/news/2016/10/grandson-orders-pizza-to-check-if-grandma-is-safe/"><em>Grandson orders pizza to check if Grandma is safe</em></a></strong></span></p>

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Cheesy zucchini bread

<p>Ideal for breakfast, lunch or as a snack with some butter spread over a piece, this flavoursome bread is an absolute delight.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 medium zucchinis</li> <li>1 teaspoon salt</li> <li>1 ½ cups plain flour</li> <li>1 tablespoon caster sugar</li> <li>1 ½ teaspoons baking powder</li> <li>1 teaspoon paprika</li> <li>3 large eggs</li> <li>⅓ cup olive oil</li> <li>2 tablespoons water</li> <li>1 sprig thyme, fresh stems removed and leaves minced</li> <li>80gms cheddar cheese</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Preheat the oven to 175°C.</p> <p>2. Spread a thin layer of olive oil evenly onto every inner surface of a standard loaf pan. Dust with flour to coat evenly and line the inside of your pan with baking paper.</p> <p>3. Remove the ends of the zucchini and using the large side of a grater, shred it into a colander. Add the salt and toss. Leave the colander in the sink or over a bowl and allow the excess water to drain from the zucchini for about 15 minutes.</p> <p>4. In a large bowl, whisk the flour, sugar, baking powder, and paprika together.</p> <p>5. In another bowl, whisk the eggs, olive oil and water together until the mixture has combined and it’s light and frothy. Add the drained zucchini and thyme in with the egg mixture and stir to combine.</p> <p>6. Place the egg mixture into the flour mixture and use a spatula to fold everything together until just combined. Be careful not to over-mix the batter or the bread will become tough.</p> <p>7. Pour half of the batter into your prepared loaf pan then add half the cheese. Add the rest of the batter and smooth off the top. Stick the remaining cheese on top, and then place the pan in the oven. Bake for about 45 minutes or until a skewer comes out clean. Remove it from the oven and allow it to cool for 10 minutes in the pan, and then transfer it to a wire rack and let it cool completely. </p>

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Zucchini and potato stew

<p>The sweetness of the zucchini goes with the creaminess of the potatoes beautifully, and the olive oil coats them all, and the parsley and garlic (only use local) give a fresh flavour, all infused with the parsley. Over summer you can add zucchini flowers when the stew is nearly cooked or a few sliced, seeded tomatoes. It is important that the saucepan you use has a heavy base and that the lid fits very tightly. This stew cooks in its own juices and must not burn on the bottom.</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>4 teaspoons extra virgin olive oil</li> <li>6 large floury potatoes, peeled and cut into 2cm dice</li> <li>4 cloves garlic, finely chopped</li> <li>4 zucchinis, quartered lengthwise and cut across into 2cm pieces</li> <li>Salt and freshly ground black pepper</li> <li>¼ cup water</li> <li>4 sprigs flat-leafed parsley</li> <li>3 tablespoons coarsely chopped fresh flat-leafed parsley</li> <li>Extra virgin olive oil to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Place a heavy-based saucepan on low heat. Add the oil then the potatoes then the garlic in a layer followed by the zucchini. Don't mix. Season lightly. Add the water and parsley sprigs, cover with a tight lid and cook on low for 30 minutes. Uncover and test a potato to see if they are cooked. Remove the parsley sprigs, add the chopped parsley then give the saucepan a shake. Replace the lid and cook more if necessary.</li> <li>Spoon into a bowl, sprinkle the chopped parsley over and drizzle with a little extra virgin olive oil.</li> </ol> <p>What’s your favourite healthy recipe that doesn’t compromise on flavour? Share it with us in the comments below.</p> <p><em>Written by Patrizia Simone. 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, 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>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/07/winter-warmer-seafood-stew/"><em><strong><span style="text-decoration: underline;">Winter warmer seafood stew</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/07/slow-cooker-beef-stew/"><em><span style="text-decoration: underline;"><strong>Slow cooker beef stew</strong></span></em></a></p> <p><a href="/lifestyle/food-wine/2016/05/lamb-and-asparagus-stew/"><span style="text-decoration: underline;"><em><strong>Lamb and asparagus stew with lemon rice pilaf</strong></em></span></a></p>

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Pumpkin and zucchini loaf

<p>Maggie Beer’s loaf cake is perfect to slice and freeze, pulling out a piece at a time to toast with tea, anytime you want a delicious afternoon snack.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 cups grated pumpkin</li> <li>1 cup grated zucchini</li> <li>¼ cup tahini</li> <li>5 eggs</li> <li>3 tablespoons extra virgin olive oil</li> <li>2 cups almond meal</li> <li>1 cup oat meal</li> <li>2 teaspoons baking powder</li> <li>¼ teaspoon Himalayan sea salt</li> <li>¼ teaspoon nutmeg</li> <li>¼ cup pumpkin seeds, to top bread</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat to oven to 165°C. Grease and line a loaf tin with parchment paper.</li> <li>In a large bowl place the pumpkin, zucchini, tahini eggs and oil- mix well. In a second bowl mix together the meals, baking powder, salt and nutmeg.</li> <li>Combine the wet and dry ingredients, mix well and spread evenly into the loaf tin. Sprinkle with pumpkin seeds and place into the preheated oven.</li> <li>Cook for 45 minutes or until the skewer comes out clean. Remove from the oven, allow to cool for 20 minutes before removing from the tin.</li> <li>Serve warm or leave to cool completely.</li> <li>Slice 1.5cm thick and freeze portions of two slices in snap lock bags.</li> </ol> <p>Doesn’t this sound like an incredible recipe? Have you tried a similar one, and would you suggest any alterations to make it your own? Let us know in the comments below.</p> <p><em>Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank"><strong><span style="text-decoration: underline;">website here</span></strong></a>.</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, <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> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/zucchini-and-sweet-potato-vegetable-slice/"><strong><em><span style="text-decoration: underline;">Zucchini and sweet potato vegetable slice</span></em></strong></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/2016/04/zucchini-tomato-macadamia-salad/"><span style="text-decoration: underline;"><em><strong>Zucchini, tomato and macadamia salad with parmesan crisps</strong></em></span></a></p>

Food & Wine

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Zucchini slice

<p>As featured in the Over60 cookbook, here Jeannie shares her yummy Zucchini slice recipe.</p> <p>“I starting making this many years ago for my family and now my friends love it too. People have tried to make it but they say it’s not like mine. When I make it for people there is never any left over.” – Jeannie Keeble</p> <p>To discover 174 other recipes and the lovely stories behind where they came from, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><strong><span style="text-decoration: underline;">why not order your very own copy of the Over60, The Way Mum Made It, today</span></strong></a>.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 20</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>8 eggs</li> <li>1 cup grated tasty cheese</li> <li>¾ cup thick cream</li> <li>10 bacon rashers, cooked and chopped into small pieces</li> <li>6 spring onions, chopped</li> <li>2 cups chopped flat-leaf parsley</li> <li>2 cups self-raising flour</li> <li>2 tablespoons oil</li> <li>4 zucchini, grated</li> <li>2 carrots, grated</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to 180°C. Line a lasagne dish with baking paper.</li> <li>In a bowl, combine the eggs, cheese and cream and whisk together.</li> <li>Add the bacon, spring onions, parsley, flour and oil. Mix well to combine. Add the zucchini and carrot.</li> <li>Pour the mixture into the prepared lasagne dish. Bake for 45–60 minutes, or until cooked through. Allow to cool before slicing and serving.</li> </ol> <p><strong><span style="text-decoration: underline;">Wine match note:</span></strong></p> <p>Pair with a light white or red wine. <a href="http://www.winemakerschoice.com.au/p/Wine-Packs/Mixed-Packs/over-sixty-perfect-mix-86-dozen-12btls.aspx?code=GiiKzgbLh6Lt/m2bJmREZA==" target="_blank"><strong><span style="text-decoration: underline;">Shop some options here</span></strong></a>.</p>

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Zucchini and sweet potato vegetable slice

<p>This diabetes-friendly zucchini and sweet potato vegetable slice will become your go-to healthy savoury snack. The recipe was developed by Anne Debenham, co-founder of <span style="text-decoration: underline;"><strong><a href="http://www.thebitingtruth.com/" target="_blank">The Biting Truth</a></strong></span> and one of the leading dietitians at <strong><span style="text-decoration: underline;"><a href="http://www.hit100.com.au/" target="_blank">Hit 100</a></span></strong>, Australia’s only meal delivery service catering specifically for the increasing number of people living with diabetes (Type 2, Type 1 and Gestational) and pre-diabetes.</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 potatoes, peeled and cut into 3cm cubes</li> <li>¼ cup olive oil</li> <li>1 brown onion, finely chopped</li> <li>1 tablespoon paprika</li> <li>1 egg</li> <li>2 tablespoons wholemeal flour</li> <li>120mL skim milk</li> <li>3 small zucchini, grated</li> <li>75g low fat feta, crumbled</li> <li>½ can asparagus spears, drained (212.5g)</li> <li>pepper, to season</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <ol> <li>Preheat oven to 190°C (170°C fan forced)</li> <li>Boil, steam or microwave the sweet potato until just tender, drain and set aside to cool.</li> <li>Heat the oil in a large non-stick frying pan over high heat. Saute the onion for 2-3 minutes, or until soft. Stir in the paprika for 1 minute. Remove from heat and set aside.</li> <li>In a large bowl whisk together the flour and eggs. Then whisk the milk into the mixture until combined. </li> <li>Add the zucchini and feta to the flour mixture along with the onion and sweet potatoes, stirring gently to combine. </li> <li>Gently pour the mixture into an ovenproof dished lined with baking paper or lightly greased. Arrange the asparagus spears on top and sprinkle with any remaining feta.</li> <li>Bake for 35-40 minutes, or until golden and cooked through. Set aside to cool slightly.</li> <li>Cut into 7 slices, add pepper to season and enjoy.</li> </ol> <p><em>Recipe courtesy of Hit100.</em></p> <p><strong><em>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>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/03/pumpkin-pie/"><strong><em><span style="text-decoration: underline;">Pumpkin pie</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/02/kale-feta-spinach-pie/"><strong><em><span style="text-decoration: underline;">Kale, feta and spinach pie</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/02/vegetarian-stir-fry/"><strong><em><span style="text-decoration: underline;">Vegetarian stir fry</span></em></strong></a></p>

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Zucchini, tomato and macadamia salad with parmesan crisps

<p>So healthy and yet somehow still delicious.  The macadamias are an excellent added texture to this fresh and fiery salad.</p> <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>2 tablespoons fresh lemon juice</li> <li>1 tablespoon balsamic vinegar</li> <li>1 tablespoon macadamia oil</li> <li>1/4 teaspoon dried red chilli flakes (optional)</li> <li>1 garlic clove, finely chopped</li> <li>3 medium zucchini, cut in half lengthways, thinly sliced</li> <li>1/4 cup parsley leaves, finely chopped</li> <li>1 punnet cherry tomatoes, thinly sliced</li> <li>1/2 cup unsalted macadamias, roasted, roughly chopped </li> </ul> <p><span style="text-decoration: underline;"><strong>Method</strong>:</span></p> <ol> <li>Combine the lemon juice, balsamic vinegar, macadamia oil, chilli flakes (if using) and garlic in a medium sized bowl. Add the zucchini slices and set aside for 10 minutes. </li> <li>Add the parsley, cherry tomatoes and macadamias, mix well. Place in a serving bowl and serve with macadamia parmesan crisps. </li> <li>Macadamia parmesan crisps </li> <li>Ingredients 2 cups parmesan cheese, finely grated 1 tablespoon macadamias, finely chopped freshly ground black pepper, to season .</li> <li>Method Preheat oven to 200°C fan forced. Line 2 baking trays with non-stick baking paper. </li> <li>Mix together the parmesan and macadamias and season with freshly ground black pepper. Place heaped tablespoons of mixture on the prepared trays leaving 5cm space in between and bake for 7 minutes or until golden.</li> </ol> <p><em>Recipe courtesy of Australian Macadamias – <a href="http://www.australian-macadamias.org/consumer/en/taste/recipes" target="_blank"><strong><span style="text-decoration: underline;">visit their site for more yummy food ideas.</span></strong></a></em></p> <p><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, head to the <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">abcshop.com.au to order your copy now.</span></a></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/02/tomato-shrimp-fettuccine/"><em><strong><span style="text-decoration: underline;">Tomato and prawn fettuccine recipe</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2015/11/spicy-prawn-fried-rice/"><strong><em><span style="text-decoration: underline;">Spicy prawn fried rice</span></em></strong></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/thai-style-fish-cakes/"><strong><em><span style="text-decoration: underline;">Thai fish cakes</span></em></strong></a></p>

Food & Wine

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Zucchini and feta fritters with avocado salsa

<p>Soft and flavour-filled, these fritters are perfect for a weekend brunch or light lunch.  Enjoy them warm straight from the pan or snack on cold leftovers the next day.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <div> <ul> <li>2 rashers middle bacon, finely chopped</li> <li>2 green zucchini, coarsely grated</li> <li>1 egg, lightly whisked</li> <li>1/3 cup (50g) self-raising flour</li> <li>1 tablespoon coarsely chopped dill</li> <li>200g Lemnos smooth feta, crumbled</li> <li>Vegetable oil, to shallow fry</li> <li>1 just-ripe avocado, halved, stone removed, coarsely chopped</li> <li>250g cherry tomatoes, halved</li> <li>1 tablespoon lime juice</li> <li>2 tablespoons coarsely chopped chives</li> <li>Lime wedges, to serve</li> </ul> </div> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Fry the bacon in oil until crisp then transfer to a paper towel to cool.</li> <li>Using your hands, squeeze liquid from the zucchini. Please in a large bowl and combine with bacon, egg, flour and fill. Add half the feta and stir to combine.</li> <li>Heat oil in a saucepan and spoon ¼ cup-fulls of the zucchini mixture in to the pan. Cook both sides for two minutes or until golden. Transfer to a sheet of paper towel.</li> <li>To make the salsa, combine the avocado, tomatoes and lime juice in a bowl. Using a spoon, lightly crush the mixture. Add chives and remaining fetta and gently toss. Serve with a stack of zucchini fritters, warm or cold.</li> </ol> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/roasted-tomato-and-feta-pesto-penne/">Roasted tomato and feta pesto penne</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/rice-paper-rolls/"><strong>Rice paper rolls</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/turmeric-roasted-chicken-with-cauliflower-and-eggplant/">Turmeric and yogurt roasted chicken with cauliflower and eggplant</a></strong></em></span></p>

Food & Wine

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Lemon and mozzarella veal pockets with pecorino and zucchini salad

<p><strong><span style="text-decoration: underline;">Serves:</span> </strong>8</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>8 veal pockets:</li> <li>125g grated Australian mozzarella cheese</li> <li>25g finely chopped preserved lemon rind</li> <li>50g chopped pitted green olives</li> <li>10g finely chopped flat leaf parsley</li> <li>100g seasoned flour, for crumbing</li> <li>1 egg, lightly beaten with 20ml Australian Milk, for crumbing</li> <li>120g fresh breadcrumbs mixed with 6g smoked paprika, for crumbing</li> <li>Pecorino dressing:</li> <li>25g white wine vinegar</li> <li>15g dijon mustard</li> <li>pinch of caster sugar</li> <li>30g very finely grated parmesan or pecorino cheese</li> <li>50g olive oil</li> <li>sea salt and freshly ground pepper</li> <li>Salad:</li> <li>2 zucchini, sliced thinly on a mandolin</li> <li>2 bunches asparagus, trimmed and shaved on a mandolin</li> <li>1/2 cup loosely packed mint leaves</li> <li>shaved pecorino cheese, extra, to serve</li> <li>oil, for shallow frying</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Pound veal steaks out thinly with a mallet. Combine mozzarella cheese, lemon, olives and parsley. Spoon the mixture onto one half of each steak, fold veal over to enclose the filling and seal (using a toothpick if necessary). Dip the veal parcels into seasoned flour, egg and then breadcrumbs to coat. Chill for 5 minutes.</li> <li>For Pecorino dressing combine vinegar, mustard and sugar. Stir in pecorino. Gradually whisk in olive oil to make an emulsion. Season to taste. Combine salad ingredients in a bowl and drizzle with dressing and top with extra shaved pecorino.</li> <li>Heat oil in a large non-stick frying pan. Add veal and cook for 4 minutes each side or until golden. Transfer to a baking tray and bake at 180 for 5-10 minutes or until cooked through. Serve with Pecorino Zucchini Salad.</li> </ol> <p>Recipe courtesy of Legendairy – <strong><span style="text-decoration: underline;"><a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank">visit their site for more delicious food ideas.</a></span></strong></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/asparagus-with-greek-dressing/"><strong>Asparagus with Greek dressing</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/corn-shallot-thyme-butter/"><strong>Corn on the cob with shallot and thyme butter</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/falafel-chicken-salad/"><strong>Falafel chicken with cucumber, chickpea and orange salad</strong></a></em></span></p>

Food & Wine

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Baked parmesan zucchini

<p>Healthy, nutritious and very addictive, if you’re looking for a snack or a delicious side you can’t go past this recipe for baked parmesan zucchini.</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>4 medium zucchini, quartered lengthwise</li> <li>40g butter, melted</li> <li>1 clove garlic, crushed</li> <li>½ cup finely grated parmesan cheese</li> <li>2 tablespoons finely chopped parsley</li> <li>1 tablespoon finely chopped thyme leaves</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Arrange zucchini in a single layer, skin side down, on a paper lined baking tray.</li> <li>Combine butter and garlic and brush evenly over zucchini.</li> <li>In a separate bowl combine parmesan, parsley, thyme and season to taste with salt and freshly ground black pepper. Sprinkle over zucchini.</li> <li>Bake at 200⁰C for 15-20 minutes or until golden brown.</li> <li>Serve immediately.</li> </ol> <p><em>Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing"><strong><span style="text-decoration: underline;">visit their site for more delicious food ideas</span>.</strong></a></em></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/classic-bacon-and-egg-quiche/"><span style="text-decoration: underline;"><em><strong>Classic bacon and egg quiche</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/broccoli-and-parmesan-pasta/"><span style="text-decoration: underline;"><em><strong>Broccoli and parmesan pasta</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/salmon-quiche/"><span style="text-decoration: underline;"><em><strong>Salmon quiche</strong></em></span></a></p>

Food & Wine

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Pumpkin, chickpea, black bean, and zucchini burger

<p>Please any burger loving vegetarian with these delicious, healthy pumpkin and chickpea burgers.</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>600g butternut pumpkin, peeled and chopped</li> <li>1 400g can of chickpeas, drained and rinsed</li> <li>200g of black beans</li> <li>1 zucchini, grated</li> <li>1 egg</li> <li>2 tablespoons of flour</li> <li>1 teaspoon of paprika</li> <li>1 teaspoon of ground cumin</li> <li>Salt and pepper</li> <li>1 tablespoon of olive oil</li> <li>Buns, lettuce, tomato, etc. to serve.</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Boil pumpkin for 10 minutes until pumpkin becomes tender. Rinse under cold water.</p> <p>2. In a bowl, mash pumpkin and chickpeas together. Add black beans, zucchini, egg, flour, paprika, cumin and salt and pepper to taste and stir.</p> <p>3. In a frying pan, heat oil over medium-high heat. Create patties with mixture and add to pan, cooking for about four minutes per side or until patty begins to brown and grow crisp.</p> <p>4. Serve on hamburger buns with desired toppings.</p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/spicy-prawn-fried-rice/"><span style="text-decoration: underline;"><em><strong>Spicy prawn fried rice</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/mashed-potato-balls/"><span style="text-decoration: underline;"><em><strong>Crispy mashed potato balls</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/red-pesto-pasta/"><span style="text-decoration: underline;"><em><strong>Red pesto pasta</strong></em></span></a></p>

Food & Wine