Food & Wine

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Jamie Oliver to the rescue with easy homemade bread recipe

<p>Jamie Oliver has impressed fans with an easy guide on how to make homemade bread with just three ingredients in his new cooking show ‘Keep Cooking and Carry On’.</p> <p>The new series aims to help viewers during the coronavirus pandemic by offering easy recipes and cooking tips on items usually found in a person’s cupboard.</p> <p>The first episode was met with praise, as viewers called it “Helpful, resourceful and creative” as many people struggle to find basics in their local supermarket due to panic buying from the coronavirus pandemic.</p> <p>Oliver, 44, revealed how you can make bread in just two hours using water, yeast and flour as shoppers are struggling to find any in supermarkets.</p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/B-IDQi8FSO6/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="12"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/B-IDQi8FSO6/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">A post shared by Jamie Oliver (@jamieoliver)</a> on Mar 24, 2020 at 11:05am PDT</p> </div> </blockquote> <p>“Cooking can be good for the soul and making bread is such a rewarding, therapeutic, tactile thing – you’ll be so proud of yourself when you’ve cracked it,” Oliver says on his<span> </span><a rel="noopener noreferrer" href="https://www.jamieoliver.com/recipes/bread-recipes/easy-homemade-bread/" target="_blank">recipe to make the bread</a>.</p> <p>From one simple bread recipe like this, there’s a million things you can do – big ones, small ones, in a tin, on a tray, get creative. There are also loads of lovely flours you can experiment with – wholewheat, rye, spelt, using a blend of a couple of different ones. Plus, making bread is a great thing to do with the kids – they'll love it. ”</p> <p>Fans on Twitter were quick to praise Oliver for being innovative in times of crisis.</p> <p>“Can I just say a huge thank you Mr Oliver. I was feeling somewhat overwhelmed, low in energy and unenthused about cooking and your recipes perked me up and for a brief moment I felt the stress slip away, plus some yummy food! I for one really appreciate your help x”</p> <p>“Cooking nutritious meals for yourself and your loved ones has never been more important,” Oliver said in a statement for the show.</p>

Food & Wine

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Can you get coronavirus from takeaway food?

<p>As coronavirus continues its rapid spread across the world, many are being advised to practice social distancing. This means gatherings of people are limited to a specific number, and it also means no hanging out with your friends at restaurants.</p> <p>Home delivery has therefore become more popular, with many getting takeaway or ordering supplies to their door.</p> <p>However, the rise in home deliveries has led to concerns as to whether or not coronavirus can be contracted from touching packages.</p> <p>Experts in the US and the UK are adamant that having items delivered is a low-risk activity.</p> <p>"It's very unlikely it can be spread through things like packages or food," reports the UK's <a rel="noopener noreferrer" href="https://www.nhs.uk/conditions/coronavirus-covid-19/" target="_blank" title="National Health System website's coronavirus page">National Health System website's coronavirus page</a>.</p> <p>Dr. Ian Williams, chief of the Outbreak Response and Prevention Branch of the US <a rel="noopener noreferrer" href="https://www.cdc.gov/coronavirus/2019-ncov/faq.html" target="_blank">Centers for Disease Control and Prevention</a> echoed the sentiment in a recent information webinar.</p> <p>"There is no evidence out there that, so far with [Covid-19], that it's foodborne-driven or food service-driven," Williams said.</p> <p>"This really is respiratory, person-to-person. At this point there is no evidence really pointing us towards food [or] food service as ways that are driving the epidemic."</p> <p>Delivery services such as UberEats have adapted to the threat of coronavirus and offer options such as having deliveries left in a designated area. Companies are also practicing social distancing amongst delivery partners.</p> <p>However, some companies are taking the initiative to close as countries escalate their lockdowns worldwide, including McDonalds.</p> <p>Here are a few things to be mindful of while ordering packages or deliveries to your door.</p> <p><strong>Practice social distancing</strong></p> <p>Social distancing involves minimising contact with people and keeping a distance of over one metre between you and others. You should avoid public transport and limit non-essential traveling during this time. This includes contact with your delivery driver.</p> <p><strong>Wash your hands</strong></p> <p>As soon as you’ve brought the package inside, wash your hands immediately. If you’ve ordered food, wash your hands before and after eating.</p> <p><strong>Put the packaging in the rubbish ASAP</strong></p> <p>Although there is little evidence that supports the notion that COVID-19 can be transmitted through food and packaging, coming into contact with any surface that carries the virus can put you at risk.</p> <p>For your safety, throw away the packaging your delivery comes in and wash your hands straight after.</p> <p>With food deliveries, use your own plates and cutlery instead of eating right out of the container it came in. It’s also good practice to disinfect your countertops and tables before eating.</p>

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Satay chicken jacket potato

<p>Caught in a pinch with just the basic ingredients? This satay chicken jacket potato dish can keep your dinner exciting with flavoursome spices and sauces that you should already have in the pantry. Pre-cut, frozen and pre-packaged vegetables can also easily take the place of fresh ingredients and herbs where needed.</p> <p>For those with peanut allergy, replace the peanut butter with the equally tasty tahini.</p> <p><strong><span>Ingredients:</span></strong></p> <ul> <li><span>2 large sweet potatoes</span></li> <li><span>1 tablespoon coconut oil</span></li> <li><span>400g chicken mince</span></li> <li><span>2 cloves of garlic, crushed</span></li> <li><span>1 teaspoon ginger</span></li> <li><span>2 tablespoon tamari</span></li> <li><span>4 tablespoon Mayver’s <a href="https://mayvers.com.au/product/mayvers-dark-roasted-smooth-peanut-butter/">Dark Roasted Peanut Butter</a>or <a href="https://mayvers.com.au/product/mayvers-hulled-tahini/">Tahini</a></span></li> </ul> <p><strong><span>To serve:</span></strong></p> <ul> <li><span>2 spring onions, thinly sliced</span></li> <li><span>1 chilli, thinly sliced (optional) </span></li> <li><span>Micro herbs to garnish</span></li> </ul> <p><strong><span>Method:</span></strong></p> <ol> <li>Preheat oven to 200°C and line a baking tray. Cook the potatoes whole, for 60 minutes or until tender and soft when cut with a knife.</li> <li>When there is 20 minutes to go, start making the chicken satay.</li> <li>Heat the coconut oil in a fry pan and brown the chicken mince. Add the garlic, ginger, tamari and peanut butter or tahini and mix to combine. Allow to simmer on low heat for 10 minutes. If your mince is getting a little bit dry, add a splash of chicken stock to help keep the moisture in.</li> <li>Cut the sweet potato in half and add half the satay to each potato. Garnish each with half the spring onion, half the chilli and half the micro herbs.</li> </ol> <p> </p> <p><em><span>Recipe by Monica of <a href="https://www.instagram.com/monicayateshealth/">@monicayateshealth</a>.</span></em></p>

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Supermarket’s genius plan to stop panic buying

<p>The internet may be laughing at people hoarding items such as toilet paper in the wake of the coronavirus pandemic, but a Danish supermarket has found a genius way to combat people from stocking up on items unnecessarily – in particular, hand sanitiser.</p> <p>Using a simple yet brilliant pricing trick, the supermarket has put an end to bulk buying.</p> <blockquote class="twitter-tweet"> <p dir="ltr">A supermarket in Denmark got tired of people hoarding hand sanitizer, so came up with their own way of stopping it.<br /><br />1 bottle kr40 (€5.50)<br />2 bottles kr1000 (€134.00) each bottle.<br /><br />Hoarding stopped!<a href="https://twitter.com/hashtag/COVID19?src=hash&amp;ref_src=twsrc%5Etfw">#COVID19</a> <a href="https://twitter.com/hashtag/coronavirus?src=hash&amp;ref_src=twsrc%5Etfw">#coronavirus</a> <a href="https://twitter.com/hashtag/Hoarding?src=hash&amp;ref_src=twsrc%5Etfw">#Hoarding</a> <a href="https://t.co/qaJb7UZwLr">pic.twitter.com/qaJb7UZwLr</a></p> — 𝙎𝙘𝙝𝙪𝙚𝙧𝙢𝙖𝙣𝙣 🕯️ 🇪🇺🇩🇰🇩🇪🇸🇬 (@_schuermann) <a href="https://twitter.com/_schuermann/status/1239294777452974080?ref_src=twsrc%5Etfw">March 15, 2020</a></blockquote> <p>Rotunden supermarket in Denmark consider themselves to be the country’s most prestigious supermarket, aiming to create an exclusive experience for each shopper that walks through their doors.</p> <p>Keeping their customer’s busy lifestyles in mind, they also make sure to not just sell as much as possible, but to get their products out to as many people as possible.</p> <p>The store is selling one bottle of sanitiser for 40 DKK ($4.09) while two bottles cost 1,000 DKK ($95).</p> <p>Similar to other supermarkets around the world, they recently experienced people attempting to hoard certain items and took it upon themselves to do something about it. Which is why they came up with the unconventional pricing idea.</p> <p>The business took to Facebook to explain their motivation behind the pricing.</p> <p>“Dear customers, we have a great responsibility to keep the business running, and we can only do that with everyone’s help and understanding. I can help in the following way: We ask all customers to respect the distance between each other and our co-workers; Sprinkle (likely sanitise or wash) hands off at the entrance and use gloves; If you are a family, please allow only one person to purchase the purchases if possible; There may be times when we limit how many customers we accept in the store at one time. We will keep you informed about any operating changes on Facebook. Take care and thank you for your understanding,” they state in the letter.</p> <p>The decision quickly went viral, with people all over the globe praising the supermarket for their decision.</p> <blockquote class="twitter-tweet" data-conversation="none"> <p dir="ltr">Brilliant. Simple yet innovative. We need more innovative ideas to prevent the current empty shelves. Are our complacent supermarkets taking note? <a href="https://twitter.com/sainsburys?ref_src=twsrc%5Etfw">@sainsburys</a> <a href="https://twitter.com/asda?ref_src=twsrc%5Etfw">@asda</a> <a href="https://twitter.com/Tesco?ref_src=twsrc%5Etfw">@Tesco</a> <a href="https://twitter.com/waitrose?ref_src=twsrc%5Etfw">@waitrose</a> <a href="https://twitter.com/AldiUK?ref_src=twsrc%5Etfw">@AldiUK</a></p> — savvytraveller #FBPE #RejoinEU (@wineexpert1968) <a href="https://twitter.com/wineexpert1968/status/1240055854772215808?ref_src=twsrc%5Etfw">March 17, 2020</a></blockquote> <blockquote class="twitter-tweet" data-conversation="none"> <p dir="ltr">Magnificent idea! We should do this in UK (although the shelves are bare anyway 🤪) but we could apply it for toilet roll, cans of soup, pasta...the essentials lol 🧻💷🧻🧻💎<a href="https://twitter.com/hashtag/panicbuyuk?src=hash&amp;ref_src=twsrc%5Etfw">#panicbuyuk</a></p> — kathryn f (@verdiKat) <a href="https://twitter.com/verdiKat/status/1239494910820126722?ref_src=twsrc%5Etfw">March 16, 2020</a></blockquote> <blockquote class="twitter-tweet" data-conversation="none"> <p dir="ltr">Brilliant idea. Instead of making multiples cheaper, or supermarkets should do this. That would stop the panic buying.</p> — Gary Cook (@orak100) <a href="https://twitter.com/orak100/status/1239638122092265472?ref_src=twsrc%5Etfw">March 16, 2020</a></blockquote>

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Restaurant shock as diner leaves $16,000 tip to help pay staff

<p>A customer at a restaurant in Texas has made the restaurant owner’s day by leaving a very generous tip.</p> <p>It was left by a regular customer who had been dining at Houston’s Irma’s Southwest restaurant for the last 15 years and left a $9,400 tip on an order of shrimp tacos earlier this week.</p> <p>The tip equates to $16,700 NZD and was left with an instruction to the restaurant owner to “pay your guys over the next few weeks”.</p> <p>"Basically we are going to split that among the staff members, not management. So, about 30 people will split the $9,400 evenly," restaurant owner Louis Galvan<span> </span><a rel="noopener noreferrer" href="https://www.foxnews.com/food-drink/texas-restaurant-receives-9400-tip-coronavirus-outbreak" target="_blank">told</a><span> </span>Fox News.</p> <p>Galvan says the tip "reinvigorated" the restaurant. </p> <p><img style="width: 0px; height: 0px;" src="https://oversixtydev.blob.core.windows.net/media/7835221/tips.jpg" alt="" data-udi="umb://media/d8cb6aac8aaf45ec8cb34a21a8903e5a" /></p> <div class="post_body_wrapper"> <div class="post_body"> <div class="body_text "> <p>"Honestly, we were going to close, but now we're going to try and make the best out of this deal," he said. "We're going to make this thing work."</p> <p>"I think he came here just to [give that tip]. He came down here specifically to do that and wish us the best of luck. Everyone was amazed."</p> <p>The customer’s act of kindness inspired others to visit the restaurant.</p> <p>"Another regular customer came in and left a $100 tip on a $90 ticket after he saw the report," Galvan said. "He came in just to purchase lunch and leave another gratuity."</p> </div> </div> </div>

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Quinoa pilaf stuffed white onions

<p>Who knew simple ingredients could make for a show-stealing side dish? Serve this gluten-free, vegetarian delicacy with your protein of choice for a delightful dinner.</p> <p><strong>Ingredients:</strong></p> <ul> <li>4 medium white onions, peeled and cut in half</li> <li>1 tablespoon extra virgin olive oil</li> <li>1/2 (80g) red capsicum, seeds removed, diced</li> <li>2 tablespoons finely chopped coriander</li> <li>2 tablespoons finely chopped parsley</li> <li>3/4 cup quinoa</li> <li>2 cups (500ml) vegetables stock</li> <li>1/4 teaspoon cinnamon</li> <li>100g feta</li> <li>2 tablespoon pinenuts, toasted</li> <li>2 tablespoons pomegranate seeds</li> <li>Extra herbs for garnish</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Take each white onion half and trim a small portion from the base so you can push the inner layers through and out of the onion, leaving about 3 layers to create the onion cup to hold the pilaf. Do this with each white onion and set aside about 120g of white onion to dice for the pilaf.</li> <li>Set the rest of the inner white onion pieces aside to use in another recipe or pop in the freezer and store for when you need next.</li> <li>Add finely chopped white onion, extra virgin olive oil, capsicum and herbs so a small saucepan, place on medium heat and cook for 5 minutes, stirring frequently.</li> <li>Add quinoa, 1 cup (250ml) vegetable stock and cinnamon to pan, stir, cover to bring to boil then reduce heat to simmer and cook for 10-12 minutes, the pilaf at this stage will still be relatively loose in nature but the quinoa should be cooked.</li> <li>Heat oven to 180C, and pour the remaining 1 cup (250ml) vegetable stock into a shallow baking dish. Arrange white onion cups around the dish so they are snug, then fill each half way with the pilaf. Sprinkle about half the feta in each cup and repeat finishing with the feta on top.</li> <li>Cover with foil then place in oven to cook for 20 minutes, the stock from the base of the dish will steam the onion cups in this time.</li> <li>Remove the foil, change oven to grill and pop back under to make a little more golden on top for 5-6 minutes.</li> <li>Sprinkle pinenuts, pomegranate and extra herbs over the top and serve as part of a shared meal.</li> </ol> <p><em>Recipe by Jacqueline Alwill.</em></p>

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5 surprising benefits of a plant-based diet

<p>Many of the important benefits of a plant-based diet – particularly for <a href="https://theconversation.com/five-ways-the-meat-on-your-plate-is-killing-the-planet-76128">climate health and animals</a> – are well known. Yet despite the science being very clear, there remains confusion about the impact on human health.</p> <p>We have long known for example, that a diet centred around whole plant-foods – fruits, vegetables, whole-grains, beans, nuts and seeds – significantly reduces the risk of <a href="https://www.sciencedirect.com/science/article/pii/S0735109717375216?via%3Dihub">heart disease</a>, <a href="https://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002039">type 2 diabetes</a>, <a href="https://academic.oup.com/ajcn/article/110/3/574/5498644">obesity</a> and <a href="https://onlinelibrary.wiley.com/doi/full/10.1002/ijc.31593">certain cancers</a>. In fact, a low fat plant-based diet is the only diet to have been shown to actually <a href="https://dresselstyn.com/JFP_06307_Article1.pdf">reverse</a> established coronary artery disease. It has also been seen to reverse <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2677007/">type 2 diabetes</a>, enable effective and <a href="https://www.nature.com/articles/nutd20173">sustained weight loss</a> without portion control or exercise, and arrest the progression of early stage <a href="https://www.ncbi.nlm.nih.gov/pubmed/18602144">prostate cancer</a>.</p> <p>Here are five additional benefits of a plant-based diet that may surprise you.</p> <p><strong>1. Improves mental health and wellbeing</strong></p> <p>Diet choices can have a major impact on mood and mental health, and there is a very good reason for this. Diet affects the health of our gut bacteria, which produce many of the hormones active in the brain. Gut bacteria thrive on fibre, which is only found in whole plant foods. So it is no surprise to find that a plant-based diet can benefit mental health.</p> <p>In <a href="https://www.ncbi.nlm.nih.gov/pubmed/24524383">one US study</a> conducted at a large insurance company, participants who were overweight or had a history of type 2 diabetes were either prescribed a low-fat vegan diet or asked to continue their usual diet for 18 weeks. The results showed a significant improvement in mental health, wellbeing and work productivity in those on the vegan diet, as well as lower levels of depression and anxiety.</p> <p><strong>2. Reduces arthritic pain</strong></p> <p><a href="https://www.nhs.uk/conditions/osteoarthritis/">Osteoarthritis</a>, the painful breakdown of cartilage in the joints, appears to be an inevitable consequence of ageing. It is not reversible but it is manageable, usually with pain medication and sometimes surgery.</p> <p>So what role could a plant-based diet play here? One <a href="https://www.hindawi.com/journals/arthritis/2015/708152/">small study</a> looking at the diet’s impact showed a significant improvement in self-reported pain and functioning in people with osteoarthritis. One reason for this could be the <a href="https://www.cambridge.org/core/journals/public-health-nutrition/article/association-of-vegetarian-diet-with-inflammatory-biomarkers-a-systematic-review-and-metaanalysis-of-observational-studies/ED9F562A1AEC0E65B90A092A0427C093/core-reader">anti-inflammatory properties</a> of the micro-nutrients present in plant foods, as inflammation is the main cause of pain in arthritis. Meat-based diets have the opposite effect and, in general, increase the level of inflammation in the body.</p> <p><strong>3. Improves period pain in women</strong></p> <p>So if a plant-based diet can improve arthritis pain, could it also perhaps improve other types of pain? Some <a href="https://www.ncbi.nlm.nih.gov/pubmed/10674588">research</a> suggests it could help with period pain in women.</p> <p>For this study, women swapped to a low-fat vegan diet for two menstrual cycles, and then back to their usual omnivorous diet for their next two. Pain duration and intensity and pre-mentrual symptoms were recorded and levels of a hormone affecting oestrogen levels were measured.</p> <p>On the low-fat vegan diet, women reported less pain duration and intensity, shorter duration of premenstrual symptoms and tests showed a lower level of oestrogen. People are often surprised to hear that diet can impact hormone levels in the body. This study shows exactly that, and how lower oestrogen levels can benefit women’s health in a number of ways.</p> <p><strong>4. Reduces the risk of urinary tract infections</strong></p> <p>Urinary tract infections (UTIs) are one of the <a href="https://www.medicalnewstoday.com/articles/189953.php#causes">most common</a> causes of infection in the general population with the bacteria <em>Escherichia coli</em> (<em>E coli</em>) often being the culprit. Infection can occur because <em>E coli</em> from the intestine finds its way into the urinary tract. But UTIs can also be caused by <em>E coli</em> strains commonly found in farm animals such as chickens and pigs, so eating contaminated sources of meat can lead to infection.</p> <p>Given the link between <em>E coli</em> and UTIs, It might seem obvious that those on a plant-based diet who avoid meat might have a lower risk of infection, but whether this was the case was not known for sure until recent research came out.</p> <p><a href="https://www.nature.com/articles/s41598-020-58006-6">The analysis</a> of several studies shows that vegetarians have a 16% lower risk of UTIs compared to non-vegetarians. This confirms previous data suggesting that meat-bourne bacteria are a major contributor to the risk of UTIs. Increasingly these food borne bacteria are displaying antibiotic resistance.</p> <p><strong>5. Saves on hospital costs</strong></p> <p>So if those following a health plant-based diet have a lower risk of ill health then surely this will save on health costs.</p> <p>In a <a href="https://clinicaltrials.gov/ct2/show/NCT03204552">large Taiwanese study</a>, vegetarians were found to have a lower rate of outpatient visits, which translated into a 13% lower outpatient expenditure and a 15% lower total medical expenditure. So it is interesting to hypothesise the health economic impact of a plant-based diet on the UK’s cash-strapped National Health Service.</p> <p>In 2017, <a href="https://www.ons.gov.uk/peoplepopulationandcommunity/healthandsocialcare/healthcaresystem/bulletins/ukhealthaccounts/2017">spending on healthcare</a> in the UK totalled £197 billion – approximately £2,989 per person. If everyone in the country shifted to a vegetarian diet, this could (using the 15% reduction as a guide) reduce healthcare expenditure by £30 billion.</p> <p>Plant-based diets then, not only have the potential to dramatically improve human and planetary health, but could have significant benefits for the health of the economy too.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important; text-shadow: none !important;" src="https://counter.theconversation.com/content/130902/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: http://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/shireen-kassam-873292">Shireen Kassam</a>, Visiting Professor, Health and Wellbeing Research Group, <a href="https://theconversation.com/institutions/university-of-winchester-743">University of Winchester</a></em></p> <p><em>This article is republished from <a href="http://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/five-surprising-benefits-of-a-plant-based-diet-130902">original article</a>.</em></p>

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Falafel pancakes

<p><span style="font-weight: 400;">Spice up your meal time with this one-of-a-kind pancake dish.</span></p> <p><strong>Ingredients:</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">1 cup water</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 medium-packed cup coriander</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 medium-packed cup parsley</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">½ tsp cumin</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">½ tsp sea salt</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 cups chickpea flour</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 tsp baking powder</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">½ tsp baking soda</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 tbsp chopped onion</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 clove garlic, minced</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 tsp apple cider vinegar</span></li> </ul> <p><strong>Lemon Tahini Dressing</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">3 tbsp Mayver’s Tahini</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 cup fresh basil or herb of choice</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">The juice of 1 lemon</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 tsp sweetener of choice (E.g. honey/maple/coconut sugar/stevia)</span></li> </ul> <p><strong>Method:</strong></p> <p><span style="font-weight: 400;">1) In a blender, blend the water, coriander, parsley, cumin and sea salt until smooth.</span></p> <p><span style="font-weight: 400;">2) Sift the chickpea flour, baking powder and baking soda into a large mixing bowl. Add in the chopped onion, minced garlic and herby liquid mixture. Lastly add in the apple cider vinegar. Stir until combined.</span></p> <p><span style="font-weight: 400;">3) Heat a non-stick skillet over medium heat. Once hot, drop the batter by ¼ cup increments and use the back of the measuring cup to spread the mixture into a pancake-shaped circle. Cook for a minute or two, or until bubbles appear around the edge. Then flip the pancake over to allow the other side to cook for another minute or two. Continue this process until all the batter has been used.</span></p> <p><span style="font-weight: 400;">4) Serve warm with sautéed mushrooms, fresh tomato, hummus and the lemon tahini dressing!</span></p> <p><em><span style="font-weight: 400;">This delicious vegan recipe is by Faith at </span><a href="https://theconscientiouseater.com/"><span style="font-weight: 400;">The Conscientious Eater</span></a><span style="font-weight: 400;">.</span></em></p>

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Cherry choc chip ice-cream sandwiches

<p>These are the heavenly ice-cream sandwiches of your childhood. Even better – the ice-cream recipe doesn’t begin with a custard, and so avoids the ‘will it or won’t it?’ curdling fear.</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 cups (500 ml) thickened cream</li> <li>1 cup (250 ml) full-cream milk</li> <li>¾ cup (165 g) caster sugar, plus 1 teaspoon extra</li> <li>1½ cups (225 g) frozen cherries, partially thawed</li> <li>85 g dark chocolate (70 per cent cocoa), roughly chopped</li> <li>36 plain chocolate biscuits (Choc Ripple biscuits or similar)</li> </ul> <p><strong>Directions:</strong></p> <p>1. In a large bowl, whisk together the cream, milk and sugar, and stir until the sugar dissolves. Churn in an ice-cream machine according to the manufacturer’s instructions.</p> <p>2. Toss the cherries with the extra teaspoon of sugar. Add the cherries, along with any juice, and the chocolate to the ice-cream mixture. Transfer to a container with a lid and freeze until firm enough to scoop.</p> <p>3. To assemble the sandwiches, spread 1/3 cup (80g) of ice-cream over a biscuit and top with another biscuit. Repeat with the remaining biscuits and ice-cream. Wrap tightly in baking paper and freeze until ready to serve.</p> <p><strong>Tip:</strong></p> <p>The sandwiches will keep for 24 hours in the freezer.</p> <p><a rel="noopener" href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fthe-edible-city-indira-naidoo%2Fprod9781921383816.html" target="_blank"><em>Recipe from<span> </span><span>The Edible City by Indira Naidoo</span>, published by Penguin Books.</em></a></p> <p><em>Republished with permission of </em><a rel="noopener" href="https://www.wyza.com.au/recipes/cherry-choc-chip-ice-cream-sandwiches.aspx" target="_blank"><em>Wyza.com.au</em></a><em>. </em></p>

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Chocolate sour cherry slice

<p>A sultry taste sensation for those who love sweet things with a touch of cherry sour.</p> <p><strong>Ingredients:</strong></p> <p><strong>For the base</strong></p> <ul> <li>2 cups raw cashew nuts</li> <li>2 cups unsweetened desiccated coconut</li> <li>1/2 cup raw cacao powder</li> <li>Pinch of sea salt</li> <li>1/4 cup extra virgin coconut oil + 1/4 cup cacao butter* (or 1/2 cup extra virgin coconut oil)</li> <li>1/2 cup rice malt syrup</li> <li>1 x 20ml tablespoon pure vanilla extract</li> <li>3/4 cup unsweetened dried sour cherries</li> </ul> <p><strong>For the topping</strong></p> <ul> <li>200g dark chocolate</li> <li>2 x 20ml tablespoons extra virgin coconut oil</li> </ul> <p><strong>Method:</strong></p> <p>1. Line a 22 x 11 cm loaf tin with baking paper or cling film.</p> <p>2. Process the cashew nuts and desiccated coconut in a food processor until you get fine crumbs.</p> <p>3. Add the cacao powder and salt and process until well combined.</p> <p>4. Melt the coconut oil (and cacao butter, if using) in a large saucepan over the lowest heat on your stove.</p> <p>5. Add the rice malt syrup and vanilla extract and stir to combine.</p> <p>6. Take the saucepan off the heat, tip the dry ingredients from the food processor and the sour cherries into the saucepan and stir everything together until well combined. Press the mixture into the prepared tin, smoothing the surface with the back of a spoon (and your hands, if need be). Place the tin in the freezer to chill.</p> <p>7. To make the topping, melt the chocolate and coconut oil together in a double boiler or in the microwave. Remove the slice from the freezer and pour over the topping. Return the slice to the fridge for a few hours to set. Once set, remove the slice from the tin and cut into squares. Store in the fridge or freezer.</p> <p><strong>Tips:</strong></p> <p>The recipe uses 1/4 cup coconut oil + 1/4 cup cacao butter for the smooth and creamy texture that cacao butter provides. You can buy cacao butter at health food stores or online, or just use 1/2 cup coconut oil if you prefer.</p> <p><em>Recipe originally appeared on <a href="https://www.rfhb.com.au/blog/chocolate-sour-cherry-slice/">Real Food Body Health</a>.</em></p> <p><em>Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/chocolate-sour-cherry-slice.aspx" target="_blank">Wyza.com.au</a>. </em></p>

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Lemon curd cheesecake eggs

<p>Perfect for wowing your guests - these lemon curd cheesecake eggs are the ideal treat for your next function!</p> <p><strong>Ingredients:</strong></p> <ul> <li>225g cream cheese, at room temperature</li> <li>400g sweetened condensed milk</li> <li>2 teaspoons finely grated lemon zest (from 2 lemons)</li> <li>60ml lemon juice</li> <li>12 hollow white chocolate Easter eggs (6 cm tall), store-bought or homemade (see Tips below)</li> <li>60g lemon curd</li> </ul> <p><strong>Directions:</strong></p> <p>1. Beat the cream cheese using an electric mixer until smooth. Beat in the condensed milk until smooth. Add the lemon zest and juice and beat again until smooth and creamy. Refrigerate for 1 hour.</p> <p>2. Gently knock the top off the Easter eggs to create a small opening, creating a cracked shell effect.</p> <p>3. Place the chilled cheesecake mixture into a piping bag, snip off a 1cm opening and pipe the cheesecake into the eggs to just below the rim. (You will have leftover cheesecake filling; this can be frozen for up to a month.) Refrigerate the eggs for 1 hour.</p> <p>4. Scoop a small well in the centre of each egg with a teaspoon, fill with 1 teaspoon of lemon curd and tap gently on a work surface to help flatten it (to look like the yolk in the centre of the egg).</p> <p><strong>Tips:</strong></p> <p><strong>Make Homemade White Chocolate Easter Eggs</strong></p> <p>Melt 250g of white compound chocolate. Paint a layer into an Easter egg chocolate mould about 6cm tall by 4cm wide. Set in the fridge, then paint a second coat of melted chocolate. Return to the fridge. Remove the eggs from the mould. Heat a small frying pan over a medium heat. Lightly touch the rims of two egg halves onto the hot surface for 3 seconds so they just start to melt, then quickly press the melted edges together. You will need 12 eggs in total.</p> <p><em>Images and recipes from<span> </span><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fsweet-celebrations-elise-strachan%2Fprod9781743369197.html" target="_blank"><span>Sweet! Celebrations by Elise Strachan</span></a><span> </span>(Murdoch Books).</em></p> <p><em>Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/lemon-curd-cheesecake-eggs.aspx" target="_blank">Wyza.com.au</a>. </em></p>

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Chocolate pancakes with caramel and peanut butter sauce

<p>These delicious pancakes come packed with flavours and no dairy – perfect for the whole family!</p> <p><em>Serves 2</em></p> <p><strong><span>Ingredients:</span></strong></p> <p><strong><span>Pancake</span></strong></p> <ul> <li><span>1 cup wholemeal spelt flour</span></li> <li><span>1 cup unsweetened almond milk</span></li> <li><span>3 medjool dates, pitted</span></li> <li><span>3 tbsp raw cacao powder</span></li> <li><span>1 very ripe banana</span></li> </ul> <p><strong><span>Sauce</span></strong></p> <ul> <li><span>1/3 cup coconut milk</span></li> <li><span>2 tbsp <a href="https://mayvers.com.au/product/mayvers-smooth-peanut-butter/">Mayver’s Peanut Butter</a> </span></li> <li><span>3 medjool dates</span></li> </ul> <p><strong><span>Method:</span></strong></p> <ol> <li><span>Blend the dates and the almond milk until they are well combined and there are no chunks.</span></li> <li><span>In a mixing bowl, combine the flour with the cacao powder, date/almond milk from the blender and the banana. Mash the banana through the mixture with a fork.</span></li> <li><span>In a non-stick frypan over medium heat, cook the pancakes for approximately 2 minutes either side. </span></li> <li><span>Blend the sauce ingredients until smooth and creamy. Pour over pancakes when they’re ready.</span></li> <li><span>Enjoy! </span></li> </ol> <p><em><span>Recipe</span></em><span> <em>by <a href="https://www.instagram.com/young_rebecca/">Rebecca Young</a>.</em></span></p>

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Garden-fresh asparagus soup

<p>Love the healthy snap of a bright-green new-season asparagus stalk? Enjoy their uniquely grassy, sweet flavour and their healthy-bacteria-boosting proteins in this fresh and uplifting soup.</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 tablespoons butter</li> <li>2 tablespoons extra virgin olive oil, plus extra to serve</li> <li>2 spring onions (scallions), finely chopped, plus extra, curled in cold water, to serve</li> <li>1/2 teaspoon curry powder</li> <li>1/4 teaspoon ground ginger</li> <li>1/2 teaspoon ground turmeric grated zest and juice of 1 lemon</li> <li>2 medium turnips, peeled and diced</li> <li>750 ml (3 cups) vegetable stock</li> <li>270 ml tin additive-free coconut milk</li> <li>175 g (1 bunch) asparagus, cut into 1.5 cm pieces</li> <li>1/2 teaspoon Celtic sea salt</li> <li>freshly cracked black pepper, to taste</li> </ul> <p><strong>Directions:</strong></p> <ol> <li>Melt the butter with the oil in a large saucepan over medium heat.</li> <li>Add the spring onion and cook, stirring frequently, until soft. Add the curry powder, ginger, turmeric, lemon zest, juice and turnip and cook, stirring frequently, for 5 minutes.</li> <li>Add the stock, coconut milk and asparagus, and simmer, partially covered, for 15 minutes or until the turnip is tender, then add the salt.</li> <li>Remove from the heat and allow to cool slightly, then purée the mixture in batches in a food processor or blender until smooth.</li> <li>Reheat gently if necessary, then drizzle with olive oil, grind over black pepper and garnish with curled spring onion.</li> </ol> <p><em>Recipe and image from <a rel="noopener" href="https://www.murdochbooks.com.au/browse/books/healthy-cooking/Heal-Your-Gut-Lee-Holmes-9781743365601" target="_blank"><span>'Heal Your Gut'</span></a> by Lee Holmes (Murdoch Books).</em></p> <p><em>Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/garden-fresh-asparagus-soup.aspx" target="_blank">Wyza.com.au</a>. </em></p>

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Try this gluten free chicken parmigiana

<p><strong>Serves <em>5</em></strong></p> <p>This delicious chicken parmigiana is a fantastic choice for a week night meal. However, it has been specially created to allow those 1 in 7 Australian’s who suffer from IBS (irritable bowel syndrome) to indulge guilt-free.</p> <p>Recipes and images from <a href="http://www.panmacmillan.com.au/display_title.asp?ISBN=9781742614205&amp;Author=Shepherd,%20Sue">The Two-Step Low-FODMAP Diet and Recipe Book</a> by Dr Sue Shepherd (Pan Macmillan, RRP $39.95).</p> <p><strong>Ingredients</strong></p> <ul> <li>90 g (1⁄2 cup) gluten-free cornflour </li> <li>2 eggs, lightly beaten 180 g (11⁄2 cups) </li> <li>gluten-free breadcrumbs </li> <li>salt and freshly ground black pepper</li> </ul> <p><strong>Directions</strong></p> <ol> <li>Preheat the oven to 180°C. Set out three shallow bowls. </li> <li>Put the cornflour into one, eggs into another, and breadcrumbs, salt and pepper into the last. </li> <li>Coat one chicken fillet in the cornflour, then dip in the egg, and then coat well in the breadcrumbs. Repeat for remaining fillets. 4. Heat the olive oil in a frying pan over a medium–low heat. Cook the chicken for 3–4 minutes on each side or until golden brown. </li> <li>In a small frying pan, heat the tomatoes, parsley and oregano. Cook slowly, stirring occasionally, for 15 minutes. </li> <li>Place the chicken on a baking tray. Top with the tomato sauce and cheese. Cover with foil and bake for 15 minutes.</li> </ol> <p><strong>Tips</strong></p> <p>For more details on Dr Sue Shepherd’s dietetics practice, see her website <a href="http://shepherdworks.com.au/">here</a>. <a href="http://www.panmacmillan.com.au/display_title.asp?ISBN=9781742614205&amp;Author=Shepherd,%20Sue">The Two-Step Low-FODMAP Diet and Recipe Book</a> by Dr Sue Shepherd (Pan Macmillan, $39.95).</p> <p><em>Republished with permission from <a href="https://www.wyza.com.au/recipes/chicken-parmigiana.aspx">Wyza.com.au.</a></em></p>

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Delicious chilli coriander squid

<p>Time to prepare 25 mins | Serves 4</p> <p>This Chilli Coriander Squid recipe is from the book <em>Healthy Body</em> by one of Australia's foremost personal trainers Sally Matterson.</p> <p>For more information on how you can balance your hormones and shred fat for life read <a href="https://www.wyza.com.au/lifestyle/health-wellbeing/book-review-healthy-body.aspx">our review of Healthy Body</a>.</p> <p><strong>Ingredients</strong></p> <ul> <li>2 red onions, cut into wedges</li> <li>4 tsp flaxseed oil, plus extra</li> <li>1 tsp balsamic vinegar</li> <li>2 chillies, finely chopped</li> <li>1 bunch coriander, finely chopped</li> <li>600g (1.3lb) pre-cut squid rings (or 4 baby squid) scored and thinly sliced</li> <li>1 punnet cherry tomatoes, halved</li> <li>1/2 cup kalamata olives100g (3.5oz) rocket leaves (arugula)</li> <li>large handful parsley leaves, roughly chopped</li> <li>juice of half a lemon</li> </ul> <p><strong>Directions</strong></p> <p>1. Preheat oven to 180ºC (350ºF). Line a baking tray with baking paper. Place onion on the prepared tray. Drizzle with 2 tsp of the flaxseed oil and balsamic vinegar and bake for 15 mins. Set aside to cool.</p> <p>2. Place chilli, coriander and squid in a bowl. Toss together.</p> <p>3. In a separate bowl, place cherry tomatoes, olives, rocket, parsley and the cooked onion.  </p> <p>4. Heat oil in a frying pan and quickly toss squid for 2 mins or until tender.</p> <p>5. Add squid to the salad and toss. Drizzle with remaining flaxseed oil and lemon juice. Serve.</p> <p><strong>Macronutrients per serve</strong><br />Protein 28.7g (1.0oz)<br />Fats 8.3g (0.3oz)<br />Carbs 9.4g (0.3oz)</p> <p><strong>Tips</strong></p> <p>This is a light meal that's perfect for al fresco dining. Cook the squid on the barbecue if you prefer.</p> <p>Try Sally's other recipes: <a href="https://www.wyza.com.au/recipes/savoury-super-food-bowl.aspx">Savoury super-bowl</a> and <a href="https://www.wyza.com.au/recipes/clean-spaghetti-bolognese.aspx">Clean spaghetti bolognese</a>.</p> <p><em>Republished with permission from <a href="https://www.wyza.com.au/recipes/chilli-coriander-squid.aspx">Wyza.com.au.</a></em></p>

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Healthy and delicious Sultana slice

<p>This sweet treat is easy to make and it will delight the whole family.</p> <p><em>(Image © Pacific Magazines Australia)</em></p> <p><strong>Ingredients</strong></p> <ul> <li>Melted butter, to grease</li> <li>125g unsalted butter, chopped</li> <li>¼ cup golden syrup</li> <li>1 free-range egg, lightly beate</li> <li>Finely grated zest of 1 orange</li> <li>1 cup self-raising flour</li> <li>1 cup desiccated coconut</li> <li>1 cup rolled oats</li> <li>½ cup caster sugar</li> <li>1¼ cups sultana</li> <li>2 Tbsp crystallised ginger, chopped</li> <li>1 cup pure icing sugar</li> <li>1 Tbsp orange juice</li> </ul> <p><strong>Directions</strong></p> <p>1. Preheat oven to 180°C. Grease a 27 x 17cm slice tin with melted butter, then line base and sides with baking paper. Melt unsalted butter in a small saucepan over a medium heat. Stir in golden syrup until smooth. Set aside to cool for 10 minutes. Whisk in egg and stir in zest.<br /><br />2. Sift flour into a large bowl, then add coconut, oats, caster sugar, sultanas and ginger, stirring until well combined. Add butter mixture, stirring until combined. Spoon mixture into prepared tin, spreading evenly, then bake for 25 minutes or until golden and firm to touch. Set aside in tin for 30 minutes to cool completely, then remove from tin.</p> <p>3. Sift icing sugar into a large bowl. Add orange juice and whisk for 5 minutes or until very light. Drizzle icing over slice, then set aside for 20 minutes to allow icing to set. Cut into 12 bars and serve.</p> <p><em>Republished with permission from <a href="https://www.wyza.com.au/recipes/sultana-slice.aspx">Wyza.com.au.</a></em></p>

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A simple delight: Mini fruit tartlets

<p>Serves 8</p> <p>These mini fruit tartlets can be "dressed up" or "dressed down" depending on the situation. <br />Serve with beautiful fresh berries for a dinner party or half a peach or slices of pear or kiwi for a casual cup of afternoon tea. The tarts will travel well in a sealed plastic container and easy are to prepare ahead of time for your next picnic. Here are more ideas on <a href="https://www.wyza.com.au/articles/lifestyle/food-and-wine/how-to-pack-the-perfect-picnic.aspx">how to pack the perfect picnic.</a></p> <p>Recipe as seen on: <a href="http://www.dailygourmet.co.uk/">dailygourmet.co.uk</a></p> <p><strong>Ingredients</strong></p> <p><strong>Shortcrust pastry</strong></p> <ul> <li>200 g plain flour</li> <li>100 g unsalted butter, cut into small cubes</li> <li>3-4 tbsp cold water</li> </ul> <p><strong>Creme patissiere</strong></p> <ul> <li>300 ml semi-skimmed milk</li> <li>1 teaspoon vanilla extract</li> <li>3 egg yolks (free range)</li> <li>2 tbsp plain flour</li> <li>100g caster sugar</li> <li>Tartlets</li> <li>Mixed fruits of your choice (strawberries, blueberries, grapes, etc.)</li> </ul> <p><strong>Directions</strong></p> <p><strong>Pastry</strong></p> <p>1. Sift the flour into a large mixing bowl, add the butter.</p> <p>2. Rub the butter into the flour with your hand, until it starts looking like breadcrumbs, work quickly to prevent the dough becoming warm.</p> <p>3. Add the water slowly to the pastry and mix with a cold knife until it starts forming a dough, you can add more water if the pastry is too dry. </p> <p>4. Wrap the dough in cling film and put into a fridge for 30 minutes. </p> <p>5. Roll it out with a rolling pin.</p> <p><br /><strong>Creme patisserie</strong></p> <p>1. Warm the milk in a small saucepan (don't bring to boil).</p> <p>2. In a large bowl whisk the yolks and sugar, when smooth sift in the flour, combine together.</p> <p>3. Add the warm milk (slowly) to the mixture. Whisk continuously.</p> <p>4. Put the mixture back into the saucepan, gently bring to boil whisking continuously until thick and creamy. Remove from the heat and leave to cool.</p> <p><br /><strong>Tartlets</strong></p> <p>1. Preheat your oven to 180°C (160°C fan assisted).</p> <p>2. Line the pastry in your mini tart tins, prick the base with a fork, put it into the oven and blind-bake it for 12 minutes (to blind-bake it, cover the pastry with baking paper and fill it with baking beans).</p> <p>3. Remove the beans and the paper, bake for another 12 minutes, until the pastry is golden.</p> <p>4. When baked, remove from the oven and put on a wire rack to cool completely.</p> <p>5. Fill the bases with creme patisserie, smooth the surface out with a spoon or spatula.</p> <p>6. Arrange your selection of fresh, sliced fruits on top and serve.</p> <p><em>Republished with permission from <a href="https://www.wyza.com.au/recipes/mini-fruit-tartlets.aspx">com.au.</a></em></p>

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Relax with some French toast with balsamic strawberries and macadamia crumble

<p>Start your morning with this delectable French toast recipe topped with a delicious crumble and an oh-so-tempting strawberry sauce.</p> <p><strong>Serves: </strong>4</p> <p><strong>Ingredients</strong></p> <div class="article-body"> <p><strong>Macadamia crumble</strong></p> <ul> <li>35g (¼ cup) plain flour</li> <li>2 tablespoons caster sugar</li> <li>50g chilled unsalted butter, chopped</li> <li>40g (½ cup) shredded coconut</li> <li>40g (¼ cup) crushed macadamia nuts</li> </ul> <p><strong>Balsamic strawberries</strong></p> <ul> <li>55g (¼ cup) caster sugar</li> <li>1 tablespoon balsamic vinegar</li> <li>300g strawberries, hulled</li> </ul> <p><strong>French toast</strong></p> <ul> <li>4 free-range eggs</li> <li>80ml (⅓ cup) milk</li> <li>80ml (⅓ cup) thin (pouring) cream</li> <li>30g unsalted butter</li> <li>1 brioche loaf, about 400g, cut into 8 slices about 2cm thick</li> </ul> <p><strong>Directions</strong></p> <ol> <li>To make the macadamia crumble, preheat the oven to 180°C. Put the flour and sugar in a bowl and stir to combine. Add the butter and use your fingertips to rub the butter into the flour mixture. Stir in the coconut and macadamias.</li> <li>Spread on a baking tray and bake for 20 minutes, or until the crumble is golden and crisp. Remove from the oven and allow to cool. The crumble can be stored in an airtight container for up to 1 week.</li> <li>To make the Balsamic Strawberries, put the sugar, balsamic vinegar and 2 tablespoons cold water in a small saucepan. Stir over low heat until the sugar has dissolved. Add the strawberries and increase the heat to high. Bring to the boil and cook for 3 minutes. Set aside to cool, then refrigerate until needed.</li> <li>To make the French Toast, whisk together the eggs, milk and cream in a wide bowl. Melt half the butter in a large non-stick frying pan over medium heat. Dip four slices of bread, one at a time, in the egg mixture until soaked, then drain off the excess.</li> <li>Fry the bread for 2 minutes on each side, or until golden brown. Remove from the pan and keep warm while you cook the remainder of the slices.</li> <li>Serve topped with the strawberries and crumble.</li> </ol> <p><strong>Tips</strong></p> <ul> <li>Start this recipe the day before, so your crumble and strawberries are ready to go, and all that needs to be done in the morning is to cook the French toast.</li> </ul> <ul> <li>Serve this with ice-cream, even for breakfast, so look for the best vanilla ice-cream you can find or have a go at making some yourself. Alternatively, serve with vanilla yoghurt or mascarpone.</li> </ul> <p><em>Image and recipe from </em><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank">All Day Café</a><em><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank"> by Stuart McKenzie</a> (Murdoch Books RRP $39.99). Photography: © Armelle Habib 2017.</em></p> </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/french-toast-with-balsamic-strawberries-and-macadamia-crumble.aspx" data-title="French toast with balsamic strawberries and macadamia crumble | WYZA Australia " data-description="Start your morning with this delectable French toast recipe topped with a delicious crumble and an oh so tempting strawberry sauce. | wyza.com.au "> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-edac2ffe-731f-44bc-aaa5-ab0be52335b6"><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/french-toast-with-balsamic-strawberries-and-macadamia-crumble.aspx">Wyza.com.au.</a></em></div> </div> </div>

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