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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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Meat Free Week Recipe: Braised mushrooms by Rowie Dillon

<p><strong>Serves</strong>: 4</p> <p><strong>Prep time</strong>: 5 minutes,</p> <p><strong>Cook time</strong>: 15 minutes</p> <p><span style="font-weight: 400;">These gorgeous braised mushrooms are especially delicious when served with creamy polenta. They’re an all year round winner! </span></p> <p><strong>Ingredients:</strong></p> <ul> <li><span style="font-weight: 400;">3 tbsp extra virgin olive oil</span></li> <li><span style="font-weight: 400;">680g mixed wild mushrooms or shittake, trimmed</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">½ tbsp marsala (optional)</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">125 ml water </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Sea salt</span></li> </ul> <p><strong>Method:</strong></p> <p><span style="font-weight: 400;">In a large braise pan, heat 1 tbsp of olive oil over medium heat. Add ⅓ of the mushrooms, pressing down firmly to sear them. Add marsala if desired. </span></p> <p><span style="font-weight: 400;">Transfer to a plate and repeat with the next tablespoon of oil and mushrooms and then repeat again. </span></p> <p><span style="font-weight: 400;">Return all the mushrooms to the pan, add the water, reduce heat, over and simmer until tender. Season with salt and serve with creamy polenta.</span></p> <p><em><span style="font-weight: 400;">This recipe was supplied by Rowie Dillon for Meat Free Week 2019. The campaign runs from 23-29 September in support of Bowel Cancer Australia. See </span><a href="https://www.meatfreeweek.org/"><span style="font-weight: 400;">meatfreeweek.org</span></a><span style="font-weight: 400;"> to sign up. </span></em></p>

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A must try! Lemony seafood crêpes

<p>Serve these creamy crêpes with a green salad as a light meal, or one per person as an enticing entrée. They can be filled with whatever seafood or any vegetables you have on hand.</p> <p><strong>Ingredients</strong></p> <ul> <li>50g butter</li> <li>1 small leek, washed well, white part only, chopped</li> <li>1 clove garlic, chopped</li> <li>400g green prawns, peeled, deveined, chopped</li> <li>200g piece salmon fillet, skin off, pin-boned, cut into bite-sized chunks</li> <li>1 lemon, juiced</li> <li>Salt flakes and freshly ground black pepper, to taste</li> <li>1 bunch chives, chopped</li> <li>120g gruyère cheese, grated</li> <li>Béchamel Sauce</li> <li>25g butter</li> <li>2 tablespoons plain flour</li> <li>300ml milk</li> <li>Pinch salt</li> <li>Pinch freshly grated nutmeg</li> </ul> <p><strong>Crêpes</strong></p> <ul> <li>¾ cup plain flour</li> <li>Pinch salt</li> <li>1¼ cups milk</li> <li>3 eggs</li> <li>40g butter, melted</li> </ul> <p><strong>Directions</strong></p> <p><strong>Make Crêpes </strong></p> <p>1. Sift flour into a bowl, add salt and make a well in the centre. Combine milk and eggs and slowly pour into the well, whisking to incorporate the flour; stop whisking as soon as all flour is incorporated and batter is smooth. </p> <p>2. Stir in butter and strain into a jug.</p> <p>3. Heat a heavy-based frying pan over a medium heat and grease with very little butter. Pour in just enough batter to coat the pan, swirling quickly to cover the base evenly. Cook for about 30 seconds, until the edges begin to curl and the base is golden brown. Loosen the edges then turn the crêpe with fingers or an egg lift and cook for another 20 seconds or so until golden and dry. </p> <p>4. Slide out of the pan onto a clean cloth. Repeat with remaining batter, stacking cooked crêpes on top of one another.</p> <p><strong>Make Béchamel Sauce</strong></p> <p>1. Melt butter in a saucepan, stir in flour and cook for about 4 minutes over a low heat until mixture crumbles and comes together. Gradually add milk, stirring continuously with a wooden spoon. Add salt and nutmeg and stir until sauce comes to the boil. Remove from heat.</p> <p>2. Pre-heat oven to 180°C.</p> <p>3. Melt butter, add leeks, garlic and salt and cook over a low heat, covered, for about 5 minutes, until soft. Increase heat to medium, push leek mixture to 1 side of the pan, add prawns and salmon, and cook for 3-4 minutes, turning to colour all sides. Remove from heat. Stir in Béchamel Sauce, lemon juice, salt, pepper, chives and a third of the cheese.</p> <p>4. Place 1 heaped tablespoon of the mixture in the centre of a crêpe, fold in sides to partially enclose then tuck other ends under to form a parcel. Place in a greased baking dish, seam-side down. Repeat with remaining crêpes, forming a single layer. Sprinkle remaining gruyère over the top and bake for 15-20 minutes until filling is heated through and cheese is lightly browned.</p> <p><strong>Tips</strong></p> <p>Alternative species: Blue-eye trevalla, bugs, crabmeat, ling, marron, redclaw, yabby. </p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/lemony-seafood-cr%C3%AApes.aspx">Wyza.com.au.</a></em></p>

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A perfect lunch: Tuna and broccoli pies

<p>Canned tuna is a good source of omega-3 fats and tastes terrific in these easy filo-topped pies.</p> <p>Recipe reproduced with permission. © 2015 National Heart Foundation of Australia. For more healthy recipes visit <a href="http://www.heartfoundation.org.au/recipes">www.heartfoundation.org.au/recipes</a> or speak to the Heart Foundation’s Health Information Service on 1300 36 27 87.</p> <p><strong>Ingredients</strong></p> <ul> <li>2 tsp olive oil*</li> <li>1 onion, sliced</li> <li>2 1/2 cups reduced fat milk* </li> <li>2 1/2 tbs cornflour</li> <li>2 tsp wholegrain mustard</li> <li>1/2 cup reduced fat tasty cheese*</li> <li>400g broccoli, cut into small florets</li> <li>425g can tuna chunks in spring water, drained and flaked*</li> <li>1/2 cup frozen green peas*</li> <li>8 sheets filo pastry* </li> <li>Olive oil spray*</li> <li>Garden salad, to serve</li> </ul> <p><em>*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick</em></p> <p><strong>Directions</strong></p> <p>1. Heat oil in a medium saucepan, add onion and sauté until light golden. Stir in 2 cups of the milk and heat to just below boiling point. <br /><br />2. Mix cornflour to a smooth paste with the remaining 1/2 cup of milk, add to pan and stir constantly until sauce boils and thickens. Remove from heat and stir in mustard and cheese.<br /><br />3. Steam or microwave the broccoli until just tender. Gently stir broccoli, peas and tuna through sauce. Divide mixture into 4 x 375ml capacity ovenproof dishes. Preheat oven to 200°C (180°C fan-forced).<br /><br />4. Lay 1 filo sheet on a clean surface, apply cooking spray and top with another filo sheet. Cut layered filo into quarters. Gently scrunch up the filo pieces, place over filling in one dish and reapply cooking spray. Repeat with remaining filo to cover all four pies.<br /><br />5. Place pies on an oven tray and bake for 15-20 minutes until filo is golden.  <br /><br />6. Serve with garden salad.</p> <p><strong>Tips</strong></p> <p>Can be made as four portion-sized pies or as one large pie. </p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/tuna-and-broccoli-pies.aspx">Wyza.com.au.</a></em></p>

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Simple to do: One-pan potato tortilla

<p>One-pan dishes are easy to serve and help minimise the after dinner clean up. The asparagus, potato and egg combo results in a satisfying light meal packed with goodness. For a fresh touch, whip up a quick green salad while the tortilla is cooking.</p> <p><em>Recipe provided to the <u><a href="http://www.asparagus.com.au/">Australian Asparagus Council</a></u> by <u><a href="http://www.asparagus.com.au/index.php/dining_out/chefsandfoodies/liz_posmyk/__">Liz Posmyk</a></u></em></p> <p>Time to prepare <em>25 mins</em> | Serves <em>4-6</em></p> <p><strong>Ingredients </strong></p> <ul> <li>1/3 cup olive oil </li> <li>3 large potatoes, peeled and sliced thinly </li> <li>1 brown onion, peeled and sliced thinly </li> <li>4 garlic cloves, crushed </li> <li>6 eggs </li> <li>1/4 cup milk </li> <li>Pinch of salt </li> <li>2 bunches asparagus, woody ends removed </li> <li>1 jar capsicum or tomato relish or chutney, to serve</li> </ul> <p><strong>Directions</strong></p> <p>1. Heat a large frying pan over high heat. Add 1/3 of the oil and cover pan with 1/3 of the potato slices, cooking for 2-3 minutes on each side, or until tender and golden. Transfer potato slices to a plate and set aside. Add half of the remaining oil to pan and cook the rest of the potato as above.</p> <p>2. Add remaining oil to pan, reduce heat to medium and cook onions until translucent and a light golden brown, 2-3 minutes. Add garlic and cook for 1 minute.</p> <p>3. Using an 18-20cm diameter ovenproof frying pan, layer 1/2 of the cooked potato slices in pan. Add half the onion mixture in a layer and arrange the asparagus spears in a single layer on top. Layer with remaining potato, and then remaining onion.</p> <p>4. Place eggs in a large jug or bowl the milk and salt. Whisk to combine. Slowly pour egg mixture over potato, asparagus and onion in pan, tilting pan to evenly distribute egg mixture.</p> <p>5. Cover and cook tortilla over a medium-low heat for 8-10 minutes, or until egg begins to set in centre. Remove from stove and cook under a medium to hot grill until cooked and golden, 3-5 minutes. Remove from heat and allow to rest for 4-5 minutes.</p> <p>6. To serve, cut into thick wedges and serve with a spoonful of capsicum or tomato relish or chutney.</p> <p><strong>Tips</strong></p> <ul> <li>The amount of potatoes required will vary depending on the size of your pan and the size of the potatoes. Any good all rounder variety of potato would be suitable. </li> <li>For a lower fat version, instead of frying the potato slices, steam them, or cook them in a microwave oven. </li> <li>Choose your favourite store bough capsicum or tomato relish. </li> <li>For this recipe to be gluten-free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.</li> </ul> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/potato-tortilla.aspx">Wyza.com.au.</a></em></p>

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Delicious recipe for pad thai

<p><em> </em>A popular Thai dish with a healthy twist! This recipe uses kelp noodles that are crunchy and incredibly low in fat and calories – it's a great dinner option!</p> <p><a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fraw-is-more-eccie-newton%2Fprod9780857833235.html">Edited recipe extract from Raw Is More by Eccie and Gini Newton, published by Kyle Books and distributed by Simon &amp; Schuster Australia, RRP $35.</a></p> <p><strong>Ingredients</strong></p> <ul> <li>1 packet (250g) of kelp noodles </li> <li>A handful of coriander leaves </li> <li>2 tablespoons dried peanuts (dehydrated for 3 hours), roughly ground </li> <li>2 large handfuls of beansprouts </li> <li>1 carrot, spiralized into spaghetti-like curls </li> <li>3 tablespoons small dried shrimp </li> <li>1 teaspoon dried garlic flakes (shop-bought or dehyrated in very thin slices for 3 hours) </li> <li>1 tablespoon dried shallots (shop-bought or dehyrated in very thin slices for 3 hours) </li> <li>1 lime, cut into wedges</li> </ul> <p><strong>For the dressing</strong> </p> <ul> <li>30g raw cane sugar </li> <li>60g dried peanuts (dehydrated for 3 hours), reserving half for garnish </li> <li>1 teaspoon fermented chilli bean paste </li> <li>50ml tamarind water </li> <li>50ml fish sauce</li> </ul> <p><strong>Directions</strong></p> <p>1. First make the dressing. Grind half the dehydrated peanuts with the sugar using a pestle and mortar. Grind in the chilli paste. Gradually add the tamarind water and fish sauce and keep grinding to fully combine the ingredients. Set aside in a large bowl.</p> <p>2. Soak the kelp noodles in cold water for 10 minutes. Pick the coriander leaves off the stalks, then finely chop the stalks. Drain the kelp noodles and toss in the large bowl containing the dressing, then toss in the beansprouts, carrot and coriander stalks. Finally toss in the dried shrimp.</p> <p>3. Divide between two plates and top each portion with the remaining peanuts, dried garlic, dried shallot and coriander leaves and a couple of lime wedges.</p> <p><strong>Tips</strong></p> <ul> <li>Dehydrating the peanuts gives the dish a stronger flavour.</li> <li>Serves 2</li> </ul> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/pad-thai.aspx">Wyza.com.au.</a></em></p>

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"This is what gastro looks like": Mum sparks intense debate over milk’s use-by date

<p>An Australian mum’s unusual saving tip has sparked a great online debate on milk consumption.</p> <p>The mother-of-three took to the Markdown Addicts Facebook group to share a picture of her out-of-date milk, writing that she and her family had been having the drink with no adverse effects.</p> <p>“Just wanted to share because I know some people are funny with using MILK after expiry,” she wrote.</p> <p>“This is two days over and it is still fine.</p> <p>“Just because it’s marked down it doesn’t mean you have to consume on that day … this wasn’t a markdown but simply didn’t get used quick enough and not one of my 3 kids or ourselves have been sick.”</p> <p>The post prompted discussions as to when milk should be thrown out, with many saying that it would be “wasteful” to always adhere to the stated expiry date.</p> <p>“Never understood people who throw stuff away as soon as it hits the use by date without smelling/tasting it first. Such a waste! Most of the time it’s still totally fine for quite a while,” one wrote.</p> <p>“My last two litre milk was expired a week ago. I always sniff it and taste it before using. It was fine to the last drop,” another added.</p> <p>“Sometimes we don’t open a bottle until the day on the bottle. It lasts for days after. Just smell it,” one commented.</p> <p>“Last week had milk that was five days past use by date and it was still good as gold,” one wrote.</p> <p>Some agreed that they would drink the milk if it passed the “sniff test”.</p> <p>However, others were more wary.</p> <p>“Sorry, I don’t even have it the day before expiry,” one wrote.</p> <p>“This is what gastro and projectile vomiting is caused from,” another claimed.</p> <p>“Please ignore this advice especially if you have kids. Supermarket fridges have variable temps not like home fridges. Don’t give milk past its used by date to children they can potentially get very sick,” one added.</p> <p>According to <a rel="noopener" href="http://www.foodstandards.gov.au/consumer/labelling/dates/Pages/default.aspx" target="_blank">Food Standards Australia &amp; New Zealand</a>, foods cannot be legally sold and should not be consumed after the use-by date due to health or safety risk.</p> <p>CSIRO applied food microbiology team leader Sandra Olivier told <a rel="noopener" href="https://au.news.yahoo.com/mum-advises-drinking-milk-past-use-by-date-to-save-money-004304949.html" target="_blank"><em>Yahoo News Australia</em></a> that the case is “pretty black and white”.</p> <p>“Don’t use a product past its use by date,” Olivier said. “If you drink milk past its use by date there’s no guarantee it’ll be safe.”</p>

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Three-way sweet potato melts

<p><span>There’s something for everyone in this recipe – with versatile sweet potatoes and customisable toppings, this dish will be perfect for dinner parties and potlucks. Try all three styles for variety on your dining table.</span></p> <p><strong>Sweet potato pesto melts</strong></p> <p><span style="font-weight: 400;">Makes 4</span></p> <p><span style="font-weight: 400;">Prep time: 10 mins  </span></p> <p><span style="font-weight: 400;">Cooking time: 32 mins</span></p> <p><strong>Ingredients:</strong></p> <ul> <li><span style="font-weight: 400;">650g sweet potato, peeled</span></li> <li><span style="font-weight: 400;">1 tbs olive oil</span></li> <li><span style="font-weight: 400;">50g butter, softened</span></li> <li><span style="font-weight: 400;">4 tbs basil pesto</span></li> <li><span style="font-weight: 400;">4 slices grain bread, toasted</span></li> <li><span style="font-weight: 400;">200g mozzarella, sliced</span></li> <li><span style="font-weight: 400;">Small basil leaves, to serve</span></li> </ul> <p><strong>Method:</strong></p> <p><span style="font-weight: 400;">1. Preheat oven 200°C fan forced. Slice sweet potato into 1cm-thick rounds. Place into a roasting pan. Drizzle with olive oil, season, turn to coat. Roast 30 minutes, turning once until golden and tender.</span></p> <p><span style="font-weight: 400;">2. Combine butter and half the pesto, spread over one side of each piece of toast. Top with roasted sweet potato and mozzarella. Place under hot grill until light golden.</span></p> <p><span style="font-weight: 400;">3. Drizzle with remaining pesto, sprinkle with basil leaves. Serve. </span></p> <p><strong>Sweet potato, feta and olive melts</strong></p> <p><span style="font-weight: 400;">Makes 4</span></p> <p><span style="font-weight: 400;">Prep: 10 mins  </span></p> <p><span style="font-weight: 400;">Cooking: 32 mins</span></p> <p><strong>Ingredients:</strong></p> <ul> <li><span style="font-weight: 400;">650g sweet potato, peeled</span></li> <li><span style="font-weight: 400;">1 tbs olive oil</span></li> <li><span style="font-weight: 400;">50g butter, softened</span></li> <li><span style="font-weight: 400;">4 slices grain bread, toasted</span></li> <li><span style="font-weight: 400;">125g soft marinated feta</span></li> <li><span style="font-weight: 400;">½ cup pitted green olives, chopped</span></li> <li><span style="font-weight: 400;">2 medium tomatoes, thinly sliced</span></li> <li><span style="font-weight: 400;">3/4 cup finely grated parmesan</span></li> </ul> <p><strong>Method:</strong></p> <p><span style="font-weight: 400;">1. Preheat oven 200°C fan forced. Slice sweet potato into 1cm-thick rounds. Place into a roasting pan. Drizzle with olive oil, season, turn to coat. Roast 30 minutes, turning once until golden and tender.</span></p> <p><span style="font-weight: 400;">2. Spread butter over one side of each piece of toast. Top with roasted sweet potato. Sprinkle with feta, olives then top with tomato. Sprinkle over half the parmesan. Place under hot grill until light golden. Sprinkle with remaining parmesan. Serve. </span></p> <p><strong>Ham cheese and sweet potato melts</strong></p> <p><span style="font-weight: 400;">Makes 4</span></p> <p><span style="font-weight: 400;">Prep: 10 mins  </span></p> <p><span style="font-weight: 400;">Cooking time: 32 mins</span></p> <p><strong>Ingredients:</strong></p> <ul> <li><span style="font-weight: 400;">650g sweet potato, peeled</span></li> <li><span style="font-weight: 400;">1 tbs olive oil</span></li> <li><span style="font-weight: 400;">50g butter, softened</span></li> <li><span style="font-weight: 400;">2 tbs Dijon mustard</span></li> <li><span style="font-weight: 400;">4 slices grain bread, toasted</span></li> <li><span style="font-weight: 400;">200g shaved ham</span></li> <li><span style="font-weight: 400;">4 slices tasty cheese</span></li> <li><span style="font-weight: 400;">Tomato chutney or small rocket leaves, to serve</span></li> </ul> <p><strong>Method:</strong></p> <p><span style="font-weight: 400;">1. Preheat oven 200°C fan forced. Slice sweet potato into 1cm-thick rounds. Place into a roasting pan. Drizzle with olive oil, season, turn to coat. Roast 30 minutes, turning once until golden and tender.</span></p> <p><span style="font-weight: 400;">2. Combine butter and mustard, spread over one side of each piece of toast. Top with ham, roasted sweet potato and cheese. Place under hot grill until light golden. Serve with tomato chutney and rocket leaves. </span></p> <p><span style="font-weight: 400;"><em>Recipes by Australian Sweet Potatoes.</em></span></p>

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Mixed berry rocky road

<p><span style="font-weight: 400;">Here is the recipe to my delicious Rocky Road packed with an abundance of colourful and flavoursome berries! The dark chocolate combined with the toasted nuts and seeds with the burst of deliciousness from the Macro Certified Organic Frozen Raspberries, Blueberries and Mixed Berries take this recipe to the next level.</span></p> <p><strong>Ingredients:</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">3 cups chocolate, melted (home made or 85 per cent dark chocolate)</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 cups mixed nuts and/or seeds, toasted (I used Macro Australian Macadamias, Macro Australian Pecans, Macro Natural Pistachio Kernels, Macro Natural Walnuts and Macro Certified Organic Natural Cashews)</span></li> <li style="font-weight: 400;"><a href="https://www.woolworths.com.au/shop/productdetails/815127/macro-organic-raspberries"><span style="font-weight: 400;">1 cup Macro Certified Organic Frozen Raspberries</span></a></li> <li style="font-weight: 400;"><a href="https://www.woolworths.com.au/shop/productdetails/815126/macro-organic-blueberries"><span style="font-weight: 400;">1 cup Macro Certified Organic Frozen Blueberries</span></a></li> <li style="font-weight: 400;"><a href="https://www.woolworths.com.au/shop/productdetails/815129/macro-organic-mixed-berries"><span style="font-weight: 400;">1 cup Macro Certified Organic Frozen Mixed Berries</span></a></li> </ul> <p><strong>Method:</strong></p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">Get started by melting down your chocolate in a saucepan over very low heat. You can make your own healthier chocolate or simply use a good quality store bought dark chocolate with a cocoa content of around 85 per cent. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">In a dry fry-pan over medium heat, add your nuts and toast them, tossing frequently so they do not burn. Once they become aromatic and lightly golden brown, after about 3 to 4 minutes, remove from the heat and set aside to cool slightly. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">In a bowl, add your Macro Certified Organic Frozen Raspberries, Blueberries and Mixed Berries and toss gently to combine. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Line a small brownie pan or square cake tin with baking paper. Pour in half of the melted chocolate, cover well with the mixed nuts and macro organic berries, and then pour the remaining raining half of chocolate over the top, making sure you get even coverage and cover the nuts and berries as best as you can.</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Transfer to your freezer and allow it to set completely for about 30 to 45 minutes before slicing with a warm knife and serving in generous chunks. Enjoy.</span></li> </ol> <p><em><span style="font-weight: 400;">Written by Luke Hines, Woolworths ambassador, nutrition coach, motivator and personal trainer.</span></em></p>

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Clever uses for mayonnaise you’ll wish you knew sooner

<p>Don’t hold the mayo! It can be a great ingredient to have around: you can spread it on skin for an instant facial, slather it on your car to get it clean and more. Want to know what to do with mayo? Keep reading!</p> <p><strong>Condition your hair</strong></p> <p>Hold the mayo… and massage it into your hair and scalp just as you would any fine conditioner! Cover your head with a shower cap, wait several minutes, and shampoo. The mayonnaise will moisturise your hair and give it a lustrous sheen.</p> <p><strong>Treat yourself to a homemade facial</strong></p> <p>Why waste money on expensive creams when you can treat yourself to a soothing facial with whole-egg mayonnaise from your own refrigerator? Gently spread the mayonnaise over your face and leave it on for about 20 minutes. Then wipe it off and rinse with cool water. Your face will feel clean and smooth.</p> <p><strong>Strengthen your fingernails</strong></p> <p>To add some oomph to your fingernails, just plunge them into a bowl or mayonnaise every so often. Keep them bathed in the mayo for about five minutes and then wash with warm water.</p> <p><strong>Relieve sunburn pain</strong></p> <p>Did someone forget to put on sunscreen? To treat dry, sunburned skin, slather mayonnaise liberally over the affected area. The mayonnaise will relieve the pain and moisturise the skin.</p> <p><strong>Remove dead skin</strong></p> <p>Soften and remove dead skin from elbows and feet. Rub mayonnaise over the dry, rough tissue, leave it on for 10 minutes, and wipe it away with a damp cloth.</p> <p><strong>Kill head lice</strong></p> <p>Many dermatologists now recommend using mayonnaise to kill and remove head lice from kids instead of toxic prescription drugs and over-the-counter preparations. What’s more, lice are becoming more resistant to such chemical treatments. To treat head lice with mayonnaise, massage a liberal amount of mayonnaise into the hair and scalp before bedtime. Cover with a shower cap to maximise the effect. Shampoo in the morning and then use a lice comb to remove any remaining lice and nits. To completely eradicate the infestation, repeat the treatment in seven to 10 days.</p> <p><strong>Give your plants some shine</strong></p> <p>Professional florists use this trick to keep houseplant leaves shiny and clean. You can do the same thing at home. Just rub a little mayonnaise on the leaves with a paper towel, and they will stay bright and shiny for weeks and even months at a time.</p> <p><strong>Remove crayon marks</strong></p> <p>Did the kids leave crayon marks on your wood furniture? Here’s a simple way to remove them that requires hardly any elbow grease: Simply rub some mayonnaise on the crayon marks and let it soak in for several minutes. Then wipe the surface clean with a damp cloth.</p> <p><strong>Clean piano keys</strong></p> <p>If the keys to your piano are starting to yellow, just tickle the ivories with a little mayonnaise applied with a soft cloth. Wait a few minutes, wipe with a damp cloth, and buff. The piano keys will look like new.</p> <p><strong>Remove bumper stickers</strong></p> <p>Time to get rid of that old bumper sticker on your car? Instead of attacking it with a razor and risk scratching the bumper, rub some mayonnaise over the entire sticker. Let it sit for several minutes and wipe it off. The mayonnaise will dissolve the glue.</p> <p><strong>Get tar off your car</strong></p> <p>To get road tar or pine sap off your car with ease, slather some mayonnaise over the affected area, let it sit for several minutes, and wipe it away with a clean, soft rag.</p> <p><strong>Gum be gone</strong></p> <p>It is inevitable that every single child will eventually get gum stuck in their hair. Instead of busting out the scissors, open the fridge and grab some mayo, as the natural emulsifiers of mayonnaise may help soften the gum making it easier to remove, thus leaving their precious locks intact.</p> <p><strong>A clean WD-40 alternative</strong></p> <p>Don’t have any WD-40 on hand to silence that squeaky door? No worries, because mayonnaise does the trick as well and without the inevitable oil drips on the floor. Just put a dab of mayo into any squeaky door or cabinet joint or hinge and let the magic properties of this delicious oily condiment go to work.</p> <p><em>Written by From Extraordinary Uses for Ordinary Things, Reader’s Digest (additional reporting by Jeff Bogle). This article first appeared in </em><span><a href="https://www.readersdigest.com.au/food-home-garden/home-tips/clever-uses-for-mayonnaise-youll-wish-you-knew-sooner"><em>Reader’s Digest</em></a><em>. For more of what you love from the world’s best-loved magazine, </em><a rel="noopener" href="http://readersdigest.innovations.co.nz/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRN93V" target="_blank"><em>here’s our best subscription offer.</em></a></span></p> <p><img style="width: 100px !important; height: 100px !important;" src="/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

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Spiced freekeh, turkey and blueberry salad with Persian feta

<p><span>The protein- and fibre-rich freekeh combines beautifully with juicy blueberries and mild turkey. Try it for dinner tonight!</span></p> <p><span>Serves 4</span></p> <p><strong><span>Ingredients:</span></strong></p> <ul> <li><span>500 g turkey breast</span></li> <li><span>1 1/ 2 cups (300 g) freekeh, rinsed</span></li> <li><span>4 large handfuls baby spinach, coarsely shredded</span></li> <li><span>30 g butter</span></li> <li><span>1/ 2 cup (60 g) flaked almonds</span></li> <li><span>1/ 2 medium red onion, thinly sliced</span></li> <li><span>2 x 125 g punnets blueberries</span></li> <li><span>125 g Persian feta, crumbled</span></li> </ul> <p><span>Dressing</span></p> <ul> <li><span>1/ 4 cup (60 ml) lemon juice</span></li> <li><span>1 teaspoon ground cumin</span></li> <li><span>1 teaspoon ground cardamom</span></li> <li><span>1/ 2 teaspoon ground cinnamon</span></li> <li><span>1/ 2 teaspoon caster sugar</span></li> <li><span>1/ 4 cup (60 ml) olive oil</span></li> <li><span>sea salt and freshly ground black pepper</span></li> </ul> <p><strong><span>Method:</span></strong></p> <ol> <li><span>Remove and discard the skin and any sinew from the turkey. Place in a medium saucepan, cover with cold water and gently simmer for 20 minutes, or until cooked through. Set aside to cool slightly in the poaching liquid. Transfer turkey onto a plate and refrigerate until completely cool.</span></li> <li><span>Meanwhile, bring 3 1/ 2 cups (875 ml) of water to the boil in a medium saucepan. Add the freekah, decrease the heat to a gentle simmer and cook for 15 minutes, or until tender and most of the water has been absorbed. Drain and transfer in a medium bowl. Add the spinach and mix to wilt. Spread out onto a tray and set aside to cool.</span></li> <li><span>To make the dressing, combine the lemon juice, cumin, cardamom, cinnamon and caster sugar in a small bowl. Gradually whisk in the oil and season with salt and pepper.</span></li> <li><span>Melt the butter in a medium frying pan over medium heat. Add the almonds and cook for 4–5 minutes, until golden brown. Transfer onto a plate lined with kitchen paper, to drain.</span></li> <li><span>Shred the cooled turkey into small strips.</span></li> <li><span>Combine the turkey, freekah, onion and blueberries in a large bowl. Pour over the dressing and toss to coat.</span></li> <li><span>Scatter with Persian feta and butter toasted almonds to serve.</span></li> </ol>

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Try something different with vegetarian spring rolls

<p>Make restaurant quality spring rolls at home, with this easy to follow recipe. Serve with a splash of sweet chili sauce or soy sauce for extra flavour.</p> <p><strong>Serves: </strong>6</p> <p><strong>Ingredients</strong></p> <ul> <li>1 cup of vermicelli noodles </li> <li>1 cup of grated taro</li> <li>1 cup of grated choko</li> <li>1 cup of finely sliced Chinese mushrooms</li> <li>1 cup of thinly sliced green beans</li> <li>1 cup of sliced onions</li> <li>1 egg yolk</li> <li>9 rice paper sheets</li> <li>Cooking oil</li> <li>Salt and pepper for seasoning</li> </ul> <p><strong>Directions</strong></p> <ol> <li>Prepare the vermicelli noodles by soaking in boiling water until they are soft (then rinse with cold water)</li> <li>Separate the rice paper sheets. Each spring roll with require 1 1/2 rice paper sheets. Lay out the full size sheet and place the half sheet on top, on the side closest to you. </li> <li>Spoon a sixth of the mixture onto the rice paper where there is a double thickness. Roll the spring roll, tucking in the edges of the paper as you roll. </li> <li>Pour oil to a depth of around 2cm (1 inch) in a fry pan over a high heat</li> <li>Once the oil is hot, the spring rolls can be cooked. To test whether the oil is hot enough, place the tip of a wooden chopsticks into the oil. If the oil is hot, bubbles will form off the submerged portion of the chopsticks. Place the spring rolls in the pan so that the open flap from rolling the spring rolls is facing down in the pan. As the spring rolls cook, turn the rolls in the same direction as they were folded. </li> <li>When the spring rolls are golden brown they are ready to eat. </li> </ol> <p><strong>Tips</strong></p> <ul> <li>Choko is a vine plant, and highly versatile. It has a mildly sweet flavour and firm texture. Head to<span> </span><a rel="noopener" href="http://www.buyfruit.com.au/choko" target="_blank">buyfruit.com.au</a><span> </span>to find out more. </li> <li>Popular in Polynesian cuisine, Taro can be used as a substitute for potatoes, and can be found in most local grocery stores. Head to<span> </span><a rel="noopener" href="http://www.woolworths.com.au/wps/wcm/connect/website/woolworths/freshfoodideas/fresh+food+guides/whatsinseason/taro" target="_blank">Woolworths online</a><span> </span>to find out more. </li> <li>If unable to purchase Choko or Taro, you can easily replace these with other ingredients: think thinly sliced carrots and/or shredded Chinese cabbage.</li> </ul> <p><strong>Hungry Traveller’s Travel Bites.</strong></p> <p>From Australia, to Vietnam and from Italy to Ireland, The Hungry Traveller has combined his two greatest passions; food and travel, as he goes one an extraordinary trip around the world.</p> <p>The Hungry Traveller has been globetrotting for the last fifteen years and discovered that food always takes centre stage on his world-wide adventures. The book ‘Travel Bites’ details his experiences about food and culture in a unique and personal way.<span> </span><br />Each chapter includes a recipe for a dish inspired by the host country.</p> <p><em>“The Hungry Traveller combines two of the greatest pleasures of life, travelling and eating, to bring you a book full of fantastic sights, tastes and cultures.”</em><span> </span>– Linda Hall, Books Editor, Hawke’s Bay Today newspaper.</p> <p>A synopsis of ‘Travel Bites’ can be found on<span> </span><a rel="noopener" href="http://www.angusrobertson.com.au/books/travel-bites-the-hungry-traveller/p/9781908959133" target="_blank">Angus and Robertson</a>.</p> <p>Originally published by Wattle Publishing.</p> <p><span>Recipe: © The Hungry Traveller, Travel Bites, 2013</span></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/vegetarian-spring-rolls.aspx">Wyza.com.au</a>.</em></p>

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Indulge in this simple pear, rosemary and frangipane cake

<p>This simple yet delicious cake is the perfect dessert for a quiet night in.</p> <p><strong>Serves: </strong>10</p> <p><strong>Ingredients</strong></p> <ul> <li>240g softened butter, at room temperature</li> <li>120g white sugar</li> <li>120g brown sugar</li> <li>4 eggs beaten, at room temperature</li> <li>140g almond meal</li> <li>110g self-raising flour</li> <li>1 tbsp chopped rosemary</li> </ul> <p><strong>Pears</strong></p> <ul> <li>500g sugar</li> <li>1 vanilla bean, cut in half and seeds scraped out</li> <li>2 lemons, zested and juiced</li> <li>6 winter nelis pears, peeled and quartered</li> <li>1 sprig of rosemary</li> <li>Whipped cream, to serve</li> </ul> <p><strong>Directions</strong></p> <ol> <li>Preheat oven to<span> </span><span>150°C</span>.</li> <li>Line a 22cm spring-form cake tin with baking paper, making sure to leave at least 3cm of paper overhanging the top of the tin.</li> <li>Cream the butter and sugars and add the eggs one at a time. Fold in the almond meal, flour and chopped rosemary, being careful not to over-mix.</li> </ol> <p><strong>For the pears</strong></p> <ol> <li>Add sugar to a heavy based pan and cook to a light caramel. Add vanilla, lemon juice and lemon zest and toss the pears until coated.</li> <li>Cook for about five minutes.</li> <li>Arrange pears in the bottom of the tin, pour over batter and bake for about 2 to 2½ hours or until cake skewer comes out clean.</li> <li>To serve, place a slice on a serving plate with a spoonful of softly whipped cream and a drizzle of any leftover pear caramel. Garnish with a sprig of rosemary.</li> </ol> <p><em>Recipe thanks to <a rel="noopener" href="http://rediscoverthepear.com.au/" target="_blank">Australian Pears</a>.</em></p> <p><em>Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/pear,-rosemary-and-frangipane-cake.aspx" target="_blank">Wyza.com.au.</a></em></p>

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Bursting with flavour: Cauliflower steaks with feta

<div class="article-body"> <p>If you're looking for a new light meal, the cauliflower base of this recipe has loads of health benefits - plus it's beautifully seasoned with za'atar and chipotle flakes.</p> <p><strong>Serves: </strong>2</p> <p><strong>Ingredients</strong></p> <ul> <li>1 large cauliflower</li> <li>2 tablespoons extra virgin olive oil</li> <li>2 teaspoons za’atar</li> <li>Sea salt and freshly ground black pepper</li> </ul> <p><strong>To serve</strong></p> <ul> <li>150g feta cheese, crumbled</li> <li>2 teaspoons chipotle chilli flakes</li> <li>2 tablespoons extra virgin olive oil</li> <li>1 tablespoon fresh oregano leaves</li> </ul> <p><strong>Directions</strong></p> <ol> <li>Preheat the oven to 200°C/180°C fan-forced.</li> <li>Line a baking sheet with non-stick baking paper.</li> <li>Take the cauliflower and turn it stalk up on a chopping board. You want to get two cauliflower steaks, each about 2 centimetres thick, with the stalk holding them together.</li> <li>Slice off the side florets and save those for another day - to make cauliflower rice or eat as crudités, for example.</li> <li>Put the two steaks side by side on the baking paper and drizzle with the oil and za’atar. Rub with your hands to make sure both sides are evenly covered and add a little salt and pepper.</li> <li>Cook in the oven for 20 to 25 minutes. The steaks should be golden brown and starting to char around the edges.</li> <li>To serve, cover each steak with feta, sprinkle with chilli flakes, drizzle with olive oil and scatter with oregano.</li> </ol> <p><em>This is an edited extract from <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=https://www.booktopia.com.au/pioppi-diet-dr-aseem-malhotra/prod9781405932639.html" target="_blank">The Pioppi Diet  by Dr Aseem Halhotra &amp; Donal O'Neill</a>, Penguin Books, RRP $24.99.</em></p> <p><em>Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/cauliflower-steaks-with-feta.aspx" target="_blank">Wyza.com.au</a>.</em></p> </div>

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Choc blueberry cake

<p>A healthy diet does not have to be boring. This indulgent cake is paleo-friendly, meaning that it is free from refined sugar, grains and dairy products. Perfect for the whole family!</p> <p>Serves 10-12</p> <p><strong>Ingredients: </strong></p> <p>Base:</p> <ul> <li>1 cup unsweetened shredded coconut</li> <li>1 cup raw walnuts</li> <li>¼ raw cacao powder</li> <li>2 tbs. coconut oil</li> <li>1 tbs. raw honey (or rice malt syrup)</li> </ul> <p>Filling:</p> <ul> <li>2 cups raw cashews (soaked overnight – if you don’t it will still work, just won’t be as smooth!)</li> <li>1 cup coconut milk</li> <li>1 cup blueberries (fresh or thawed frozen)</li> <li>1/3 cup coconut oil</li> <li>1 tbs. raw honey</li> <li>1 tsp. 100% vanilla extract</li> </ul> <p>Topping:</p> <ul> <li>1 cup fresh blueberries</li> <li>¾ cup raw cashews crushed</li> <li>1 tbs. coconut sugar</li> <li>1 tbs. ghee or coconut oil</li> <li>½ a batch of paleo chocolate (recipe available <a href="http://www.themerrymakersisters.com.au/easiest-paleo-chocolate-recipe">here</a>)</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Line the base of a 20 cm spring form cake tin with baking paper and grease the edges with a little coconut oil.</li> <li>Start with the base. In a food processor (we use our Vitamix), place the walnuts, coconut and raw cacao powder. Whiz these ingredients until a fine meal forms.</li> <li>Add the coconut oil and raw honey and whiz until it becomes a choc butter.</li> <li>Once it’s all combined, press the base in to the cake tin, making sure you press it out evenly, covering the entire base.</li> <li>Place in the freezer.</li> <li>Now for the filling: Drain and rinse the cashews and place them in to the food processor along with the coconut milk, blueberries, coconut oil, raw honey and vanilla extract.</li> <li>Whiz until completely smooth, this will take around 5 minutes.</li> <li>Take the base out of the freezer and pour the filling on top of the base.</li> <li>Shake the tin to even out the top and place the cake in to the freezer for around 1 ½ hours or until set.</li> <li>Take the cake out of the freezer and let sit for 10 minutes.</li> <li>Meanwhile, time for the toppings! You'll need to make a ½ batch of paleo chocolate the place the crushed cashews, coconut sugar and ghee in a medium saucepan on medium heat.</li> <li>Stir continuously until the ghee is melted and the cashews have caramelised. Transfer these on to a plate and allow to cool.</li> <li>Rub the outside of the cake tin with a hot cloth and release the spring form slowly (you may need to run a knife around the edge).</li> <li>Top the cake with fresh blueberries, caramelised cashews and drizzle with paleo chocolate. Cut in to slices with a hot knife and store any left overs in an airtight container in the fridge or freezer.</li> </ol>

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Spring fruit salad with tangy coconut crème

<p>Serves 6</p> <p><span style="font-weight: 400;">This is a classic fruit salad with a unique twist - it is like a fruity coconut crème pie - and is absolutely delicious!</span></p> <p><span style="font-weight: 400;">Be Well Week recipes developed by Bowel Cancer Australia nutritionist, Teresa Mitchell-Paterson.</span></p> <p><strong>Ingredients</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">3 mandarins, peeled, pith removed and chopped </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 ripe pawpaw or papaya, peeled and chopped </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">½ ripe pineapple, chopped</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Zest of 2 blood orange (use the zest of the blood oranges below) </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 blood oranges, peeled, pith removed and chopped </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Coconut cream</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">4 tbsp coconut syrup </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">6 mint leaves for decoration</span></li> </ul> <p><strong>Directions</strong></p> <p><span style="font-weight: 400;">1. Combine all chopped fruits in a large bowl</span></p> <p><span style="font-weight: 400;">2. Add 4 tablespoons of coconut syrup and mix through the combined fruit</span></p> <p><span style="font-weight: 400;">3. Leave to marinate for 30 minutes or overnight in the fridge</span></p> <p><span style="font-weight: 400;">4. Whip coconut crème to form stiff peaks</span></p> <p><span style="font-weight: 400;">5. Gently fold through orange zest (leave 1 tbsp aside to sprinkle at end)</span></p> <p><span style="font-weight: 400;">6. Serve cold topped with coconut crème and sprinkled with colourful orange zest and one mint leaf</span></p> <p><strong>Tips</strong></p> <p><span style="font-weight: 400;">Want to add more fibre? Add a tablespoon of roasted crushed nuts and seeds on top. Delicious!</span></p> <p><span style="font-weight: 400;">Vegetarian and Vegan with 2-3 grams fibre per serve without nuts, 4-5 grams fibre with nuts.</span></p>

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Indulge your sweet tooth with some sweet potato scones

<p><span style="font-weight: 400;">As the weather cools down, make sure you indulge your sweet tooth with some sweet potato scones.</span></p> <p><span style="font-weight: 400;"><strong>Makes:</strong> 12</span></p> <p><strong>Prep time: </strong>15 minutes</p> <p><strong>Cooking time: </strong>32 minutes</p> <p><strong>Ingredients</strong></p> <ul> <li><span style="font-weight: 400;">500g sweet potato, peeled, cut into 3cm pieces</span></li> <li><span style="font-weight: 400;">3 cups self-raising flour</span></li> <li><span style="font-weight: 400;">2 tsp ground cinnamon</span></li> <li><span style="font-weight: 400;">¼ cup caster sugar</span></li> <li><span style="font-weight: 400;">3/4 cup thickened cream</span></li> <li><span style="font-weight: 400;">1/4 cup soda water</span></li> <li><span style="font-weight: 400;">Butter &amp; cinnamon sugar, to serve</span></li> </ul> <p><strong>Method</strong></p> <ol> <li><span style="font-weight: 400;">Preheat oven to 220°C fan forced. Lightly dust a large oven tray with flour. </span></li> <li><span style="font-weight: 400;">Place sweet potato onto a microwave-safe plate, cover with wet paper towel. Microwave 7 minutes until just tender. Darin any excess water from sweet potato then mash with a fork. Set aside to cool.</span></li> <li><span style="font-weight: 400;">Combine the flour, cinnamon and sugar in a large bowl. Make a well in the centre. Add the sweet potato, cream and soda. Stir gently with a butter knife in a cutting action until a soft dough forms. </span></li> <li><span style="font-weight: 400;">Turn dough out onto a lightly floured surface and gently knead until dough just comes together (dough will be a little sticky). Place on the tray. Roll gently with a rolling pin to a 2cm-thick 18cmx20cm rectangle. Cut into 12, separate slightly. Bake for 20-25 minutes or until golden. Serve warm or at room temperature, with butter and cinnamon sugar. </span></li> </ol> <p><strong>Tip:</strong><span style="font-weight: 400;"> These scones are delicious with ½ cup finely chopped dates or raisins added with the flour in step 3.</span></p> <p><strong>Tip:</strong><span style="font-weight: 400;"> Make your own cinnamon sugar, combine 2 tablespoons white sugar with 1 teaspoon ground cinnamon. </span></p> <p><em><span style="font-weight: 400;">Recipe courtesy of Australian Sweet Potatoes.</span></em></p>

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Get healthy with a blueberry kale salad

<p>This recipe is light and just what you need for a lovely lunchtime meal.</p> <p><strong>Serves: </strong>6</p> <p><strong>Ingredients</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">4 tablespoons apple cider vinegar</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">½ small onion, grated</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 tablespoon Worcestershire sauce</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 teaspoon Tabasco sauce</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 garlic clove, minced</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 Granny Smith apple, grated</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 cup (250ml) buttermilk</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">6 tablespoons mayonnaise</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">6 tablespoons sour cream</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">3 tablespoons micro chervil</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 to 1 teaspoon salt</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/4 to 1/2 teaspoon freshly ground black pepper</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/4 to 1/2 teaspoon sugar</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 bunch kale, around 8 stalks</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 cup (155g) blueberries</span></li> </ul> <p><strong>Method</strong></p> <ol> <li><span style="font-weight: 400;">Stir together apple cider vinegar, grated onion, Worcestershire sauce, Tabasco sauce, garlic clove and granny smith apple in a jar with a tight-fitting lid.</span></li> <li><span style="font-weight: 400;">Stand for 5 minutes.</span></li> <li><span style="font-weight: 400;">Add buttermilk, mayonnaise, sour cream and</span> <span style="font-weight: 400;">micro chervil. Cover jar with lid and shake until mixture is smooth.</span></li> <li><span style="font-weight: 400;">Add salt, pepper, and sugar to taste.</span></li> <li><span style="font-weight: 400;">Tear the leaves from the kale stalks, and into pieces. Place into a medium sized bowl and massage with your hands until the leaves soften and turn a brighter green.</span></li> <li><span style="font-weight: 400;">Toss together kale, blueberries and 1/2 cup dressing in a large bowl. Add a little more dressing to your taste and serve.</span></li> </ol> <p><em>Recipe courtesy of Australian Blueberries.</em></p>

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