Placeholder Content Image

Tropical banana cake with salted peanut caramel sauce

<p>If you’re really looking to go all out, this tropical banana cake with salted peanut caramel sauce is a striking dessert that tastes as good as it looks. If there are any leftovers of, they will keep for a few days in the fridge.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> Six to eight</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Banana cake</em></p> <ul> <li>125g butter, softened</li> <li>1 cup brown sugar</li> <li>1 teaspoon vanilla extract</li> <li>2 tablespoons rum</li> <li>2 eggs</li> <li>3 ripe bananas, mashed</li> <li>1/4 cup coconut milk</li> <li>1/2 cup desiccated coconut</li> <li>1/2 cup chopped tropical dried fruits, plus extra for garnish</li> <li>2 cups self-raising flour</li> </ul> <p><em>Salted peanut caramel sauce</em></p> <ul> <li>200g caster sugar</li> <li>60ml (4 tablespoons) water</li> <li>60g butter, cut into small cubes</li> <li>1/2 cup cream</li> <li>1 teaspoon soy sauce</li> <li>80g salted roasted peanuts, roughly chopped</li> </ul> <p><em>Filling</em></p> <ul> <li>300ml cream</li> <li>1 tablespoon icing sugar</li> <li>250g sour cream, whisked</li> <li>2 bananas, sliced, tossed in a little lemon or lime juice to prevent browning</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Heat oven to 180°C. Grease and line the base of a 22cm spring-form tin.</li> <li>Cream butter and brown sugar together. Add vanilla and rum, beating to combine. Beat in eggs, mashed bananas and coconut milk. Add desiccated coconut and dried fruits, sift the flour over and gently fold to combine. </li> <li>Spoon into prepared tin and bake 45-50 minutes or until a skewer inserted in the middle comes out clean. Allow to cool. The cake can be made the day before it is needed.</li> <li>For the sauce, place caster sugar and water in a small saucepan and swirl the pan over a medium-high heat until sugar dissolves.</li> <li>Bring to the boil and cook, swirling the pan occasionally, until a rich caramel colour. Add butter carefully (mixture may spit) and whisk to combine.</li> <li>Add cream and soy sauce, whisking to combine.</li> <li>Add half the chopped peanuts. Serve immediately or leave covered on the bench (the sauce will become solid if refrigerated). </li> <li>For the filling, whip cream with icing sugar then mix into whisked sour cream.</li> <li>Keep chilled until needed. </li> <li>To assemble, split the cold cake and cover the bottom piece with a layer of sliced banana. Top with half the cream mixture then add the other layer of cake.</li> <li>Cover the top with remaining cream and garnish with remaining peanuts and extra dried tropical fruits. Pour over the caramel sauce and serve.</li> </ol> <p><em>Written by Bernadette Hogg. First appeared on <a href="http://www.stuff.co.nz/" target="_blank" rel="noopener"><strong><span>Stuff.co.nz</span></strong></a>.</em></p> <p><em>Images: Shutterstock</em></p>

Food & Wine

Placeholder Content Image

National Duck Day: Diana Chan’s Luv-a-Duck Peking Duck breast with egg noodles, five spice sauce and fresh cucumber salad

<p dir="ltr">The family owned business and Australia’s leading duck producer Luv-a-Duck has partnered up with MasterChef alum and duck lover Diana Chan, to officially launch National Duck Day, which falls on Tuesday May 23rd, 2023. </p> <p dir="ltr">Diana Chan is a Malaysian-Australian and won the 9th season of MasterChef in 2017. She has since become a well-known TV host, menu designer, product creator and restaurateur, turning her passion for food into her career.</p> <p dir="ltr"><span style="text-decoration: underline;">Diana Chan’s Luv-a-Duck Peking Duck breast with egg noodles, five spice sauce and fresh cucumber salad</span></p> <p dir="ltr"><strong>Serves:</strong> 2</p> <p dir="ltr"><strong>Prep time: </strong>10 mins</p> <p dir="ltr"><strong>Cook time:</strong> 10 mins</p> <p dir="ltr"><strong>INGREDIENTS:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 x precooked Luv-A Duck peking duck breasts</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 x 400g packet fresh egg noodles (medium thickness)</p> </li> </ul> <p dir="ltr"><strong>For the five spice sauce:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tbsp cooking oil</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 cloves garlic, minced</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">3 shallots, finely diced</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">50g galangal, sliced</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">50g ginger, sliced</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Leftover liquid from the packet</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tbsp five spice powder</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tbsp tapioca starch mixed with 2 tbsp of water</p> </li> </ul> <p dir="ltr"><strong>For the cucumber salad:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 continental cucumber, halved and sliced into 5mm thick chunks</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">30g coriander, roughly chopped</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tbsp black vinegar</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tsp sugar</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tbsp soy sauce</p> </li> </ul> <p dir="ltr"><strong>To garnish:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Freshly sliced spring onions</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tsp toasted sesame seeds</p> </li> </ul> <p dir="ltr"><strong>METHOD:</strong></p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Cook the peking duck breasts according to the packet instructions (microwave or oven) and set aside somewhere warm.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Preheat a large braising pot or wok. Add cooking oil. Add the garlic, shallots, galangal and ginger and fry until aromatic - about 3 minutes or so. Add the sauce from the packet and the five spice. Allow to reduce for 10 minutes.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Mix tapioca starch with water. Pour it into the sauce liquid while stirring at the same time and the liquid will start to thicken. You can add more tapioca mixture if you don't think the sauce  is thick enough.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">While the sauce simmers, reheat the noodles according to the packet instructions.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">To assemble, remove the cooked duck breasts from the packet and slice them into 5mm thickness.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">In a mixing bowl, add in all the ingredients for the cucumber salad and mix to combine.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Place the reduced sauce into the serving bowls, divide the noodles into 2 portions, top with the duck breasts and pour over the sauce. Serve with the cucumber salad on the side. Garnish with some spring onions and sesame seeds.</p> </li> </ol> <p dir="ltr"><em>Image credit: Luv-A-Duck</em></p>

Food & Wine

Placeholder Content Image

Healthy creamy mushroom pasta sauce

<p>Serves: 4 | Cooks in: 15 minutes</p> <p><strong>Ingredients</strong></p> <ul> <li>350g farfalle pasta</li> <li>1 tbsp extra virgin olive oil, plus extra to drizzle</li> <li>1 bunch sage, leaves picked</li> <li>500g Button Mushrooms, cleaned, thinly sliced</li> <li>50g butter</li> <li>2 tbsp plain flour</li> <li>2 garlic cloves, finely chopped</li> <li>750ml (3 cups) vegetable stock</li> <li>1 cup milk</li> <li>250g fresh ricotta</li> <li>75g walnuts, toasted, coarsely chopped</li> <li>Salt and pepper, to season</li> </ul> <p><strong>Method </strong></p> <p>1. Bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, then drain and set aside.</p> <p>2. Heat the oil in a large frying pan over medium-high heat. Toast the sage leaves until crisp and translucent, then remove with a slotted spoon and set aside.</p> <p>3. Melt the butter in the pan. Stir-fry the mushrooms and garlic for 4 minutes until golden. Sprinkle over the flour and cook for 1 minute, then gradually stir in the stock and milk. Cook for 5 minutes or until thickened. Season to taste with salt and pepper. Add the pasta and toss to combine.</p> <p>4. Divide the pasta among bowls. Spoon over the ricotta, scatter with the walnuts and sage and drizzle with oil, to serve.</p> <p><em>Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/articles/recipes/healthy-creamy-mushroom-pasta-sauce" target="_blank">Wyza.com.au. </a></em></p> <p><em>Recipe courtesy of Mushroom Association Australia. </em></p>

Food & Wine

Placeholder Content Image

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>

Food & Wine

Placeholder Content Image

Perfect summer meal: Barbecued tuna steaks with walnut sauce

<p><em>Serves 4. </em></p> <p>This quick, simple dish showcases meaty tuna with a walnut sauce based on tarator, a Middle Eastern sauce often served with fish in Lebanon and Syria.</p> <p>Freshness is the key and Californian walnuts work best for this moreish sauce.</p> <p><strong>Ingredients</strong></p> <ul> <li>4 x 180g sashimi-grade tuna steaks (see notes)</li> <li>Sea salt and freshly ground black pepper, to taste</li> <li>⅓ cup extra virgin olive oil</li> <li>100g wild or baby rocket, washed and dried</li> <li>1 lemon, quartered</li> </ul> <p><strong>Walnut Sauce</strong></p> <ul> <li>100g shelled walnuts</li> <li>1 clove garlic, finely chopped</li> <li>1 slice stale white bread, soaked in water</li> <li>1 tablespoon white wine vinegar</li> <li>3 teaspoons lemon juice</li> <li>⅓ cup extra virgin olive oil</li> <li>Salt flakes and freshly ground black pepper, to taste</li> </ul> <p><strong>Directions</strong></p> <p>1. Place the walnuts and garlic in a food processor. Squeeze the water out of the bread and add to the walnuts. Pulse until walnuts are finely chopped. Add vinegar, lemon juice, oil, salt and pepper and pulse to combine. Chill until ready to serve.</p> <p>2. Heat a barbecue or char-grill plate.</p> <p>3. Brush the steaks with some of the olive oil and sprinkle with salt and pepper. Cook the steaks for 3 minutes on one side, then turn and cook the other side for 1 minute, so that they are still pink in the centre, or until cooked to your liking. Rest fish in a warm place for a few minutes before serving.</p> <p>4. Meanwhile, arrange rocket leaves on plates, drizzle with remaining olive oil.</p> <p>5. Place a steak on top and spoon walnut sauce over each steak. Serve with a lemon wedge.</p> <p><strong>Tips</strong></p> <ul> <li>Remove the fish from the fridge 20-30 minutes before you cook it, to allow it to come to room temperature, this is particularly important if it is being served rare in the centre.</li> <li>Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle before cooking.</li> <li>Alternative species: Albacore, bonito, mackerel, salmon, striped marlin, swordfish.</li> </ul> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/barbecued-tuna-steaks-with-walnut-sauce.aspx">Wyza.com.au.</a></em></p>

Food & Wine

Placeholder Content Image

Tagliatelle marinara with light cream sauce & chives

<p>Time to prepare 25 mins | Serves 4</p> <p>This is a beautiful luxurious delicate pasta dish that won’t leave you feeling over full. It’s important to keep the sauce of this recipe light and creamy in texture, so that it doesn’t overwhelm the wine.</p> <p>The tagliatelle is effective at holding the sauce and wrapping it around the seafood as you eat. Many fish shops sell a pre-prepared marinara mix. For freshness of flavour the fish should be bought the same day as you intend to cook.</p> <p>Try a NV New World sparkling wine - ideally a fresh young wine - to pair well with this dish.</p> <p><em>Recipe from <u><a href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fpaired-champagne-sparkling-wines-fran-flynn%2Fprod9780994348500.html%3Fclickid%3Dz3f1gQzLPx1yxbM33p0QbxC7Ukkw22Sim0LDV80">Paired: Champagne &amp; Sparkling Wines</a></u> by Fran Flynn and David Stevens-Castro.</em></p> <p><strong>Ingredients</strong></p> <ul> <li>1 packet fresh tagliatelle pasta </li> <li>2 heaped tablespoons of butter</li> <li>1 garlic clove, finely chopped</li> <li>3 spring onions (scallions), chopped </li> <li>1/2 cup (125ml/4fl oz) dry white wine </li> <li>200ml (7fl oz) cream </li> <li>125g (4.5oz) double cream brie, chopped </li> <li>1½ heaped tablespoons seeded mustard </li> <li>400g (14oz) seafood marinara mix </li> <li>Bunch fresh chives, chopped</li> </ul> <p><strong>Directions</strong></p> <p>1. Boil the tagliatelle as per packet’s instructions and set to one side.</p> <p>2. Over a high heat melt the butter and add the garlic. Once it starts to sizzle add the spring onions. Reduce heat slightly and stir regularly for about a minute. Add wine and allow to simmer for about 3–4 minutes until the liquid reduces by about a third. Add cream, brie and mustard. Continue to simmer and stir until all the cheese is dissolved. Introduce the seafood and cook for a further 3–5 minutes, stirring continuously, until the seafood is ready to serve.</p> <p>3. Taste test to check that the seafood is tender. Transfer to a large serving bowl and sprinkle liberally with fresh chives. In a colander, refresh the tagliatelle by pouring some hot water over it and shake out any excess water. Plate the tagliatelle and use a ladle to spoon the seafood and sauce on top. Garnish with a final sprinkle of chives.</p> <p><strong>Tips</strong></p> <ul> <li>Pairing style / cleansing: A fresh, citric New World sparkling wine (i.e from Argentina, Australia, Chile, New Zealand and the US), will meld beautifully with the pasta flavours. The chives and spring onion create the link between the pasta and the wine, adding a fresh touch to the creaminess of the dish.</li> </ul> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/tagliatelle-marinara-with-light-cream-sauce-and-chives.aspx">Wyza.com.au.</a></em></p>

Food & Wine

Placeholder Content Image

Grilled salmon with blueberry balsamic sauce

<p>For a main course to impress, this recipe will just do the trick. The salmon fillet pairs well with the flavourful sauce, which features the cardiovascular-friendly blueberries.</p> <p><strong>Ingredients:</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">1 teaspoon olive oil</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 x 150g salmon fillet, skin on</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 tablespoon butter, melted</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 teaspoon brown sugar</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 teaspoon paprika</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/4 cup (60ml) balsamic vinegar</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 cup (80g) blueberries</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 tablespoon maple syrup</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 tablespoon butter</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">4 cups (500g) green beans</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 teaspoon salt</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Olive oil</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 cup pomegranate seeds</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Fresh dill, chopped</span></li> </ul> <p><strong>Method:</strong></p> <ol> <li><span style="font-weight: 400;">Preheat oven to 180°C. Prepare a tray with baking paper.</span></li> <li><span style="font-weight: 400;">Drizzle 1 teaspoon olive oil into a non-stick pan over a high heat. Place fish in, skin down. Cook for approx. 2-3 minutes until crisp.</span></li> <li><span style="font-weight: 400;">Remove from pan and place skin side down onto prepared tray.</span></li> <li><span style="font-weight: 400;">Drizzle with 1 tablespoon melted butter and sprinkle with brown sugar and paprika.</span></li> <li><span style="font-weight: 400;">Place the salmon in the oven for 15 minutes for medium.</span></li> <li><span style="font-weight: 400;">In the meantime bring a medium sized saucepan to the boil. Using a slotted spoon carefully lower in the beans and boil for 2 minutes before removing and immersing in a bowl of ice water.</span></li> <li><span style="font-weight: 400;">Drain then finely julienne the green beans. Place in a mixing bowl and season with salt, olive oil, pomegranate seeds and dill.</span></li> <li><span style="font-weight: 400;">Remove fish from oven and set aside. Meanwhile, place a small saucepan over a medium heat.</span></li> <li><span style="font-weight: 400;">Add the balsamic vinegar and cook for 5 minutes or until reduced by a third, then add the blueberries and maple syrup.</span></li> <li><span style="font-weight: 400;">Cook for another minute, stir in the tablespoon of butter and serve over salmon.</span></li> </ol>

Food & Wine

Placeholder Content Image

Delicious churrasco prawns with aji sauce

<p>In Brazil, churrasco is a term for barbeque, with the meat or seafood of choice commonly grilled on skewers. In this case, the grilled prawns are teamed with a Peruvian aji sauce, which consists of sweet onion and jalapenos.</p> <p>This is an edited extract from Lyndey Milan’s Taste of Australia, published by Hardie Grant, RRP $39.95</p> <p>Visit Lyndey's website here: <a href="http://www.lyndeymilan.com">lyndeymilan.com</a></p> <p><strong>Ingredients:</strong></p> <ul> <li>1 kg large raw prawns, peeled and deveined, heads removed, tails intact</li> <li>wooden skewers, soaked in cold water or placed in the freezer for 30 minutes</li> <li>extra-virgin olive oil for brushing</li> </ul> <p><strong>Aji sauce</strong></p> <ul> <li>4 green jalapeno chillies, seeded</li> <li>3 spring onions (scallions), roughly sliced</li> <li>¼ cup roughly chopped coriander</li> <li>(cilantro) stems and leaves</li> <li>2 tablespoons red wine vinegar</li> <li>½ teaspoon grated lime zest</li> <li>2 teaspoons lime juice</li> <li>2 teaspoons extra-virgin olive oil</li> <li>salt and freshly ground black pepper</li> </ul> <p><strong>Directions:</strong></p> <p>1. For the aji sauce, place the jalapeños, spring onion and coriander in a small food processor and process until finely chopped.</p> <p>2. Add the red wine vinegar, lime zest and juice and oil and continue to process until smooth. Season with salt and pepper.</p> <p>3. Preheat a barbecue or chargrill pan to high.</p> <p>4. For the prawns, insert a wooden skewer at the tail and push through the length of the prawn. Brush the prawns with oil and cook on the barbecue or in the chargrill pan for 2 minutes each side or until cooked through.</p> <p>5. Serve with the aji sauce.</p> <p><em>Republished with permission of <a href="http://www.Wyza.com.au">Wyza.com.au</a></em></p>

Food & Wine

Placeholder Content Image

Pecan waffles with maple and blackberry sauce

<p><strong>Serves:</strong> 4 (Makes 4-8 waffles depending on the size of the iron)<br /><strong>Preparation:</strong> 20 minutes<br /><strong>Cooking:</strong> Approx. 15 minutes</p> <p><strong>Ingredients</strong></p> <ul> <li>¾ cup (110g) plain flour</li> <li>½ teaspoon ground cinnamon</li> <li>1 teaspoon baking powder</li> <li>1 tablespoon caster sugar</li> <li>1 large egg, separated</li> <li>200ml low-fat milk</li> <li>1 tablespoon (20g) butter, melted</li> <li>1½ tablespoons finely chopped pecans</li> <li>Maple and blackberry sauce</li> <li>1 large, ripe dessert pear</li> <li>4 tablespoons maple syrup</li> <li>½ cup (50g) pecans</li> <li>100g blackberries</li> </ul> <p><strong>Preparation</strong></p> <ol> <li>First make the maple and blackberry sauce.</li> <li>Cut the pear lengthwise into quarters and cut out the core, then cut the pear into fine dice.</li> <li>Put into a small heavy saucepan and add the maple syrup.</li> <li>Warm gently, then remove the pan from the heat.</li> <li>Stir in the pecans and blackberries.</li> <li>Set aside while making the waffles.</li> <li>Heat and lightly grease the waffle iron or maker according to the manufacturer's instructions.</li> <li>Meanwhile, make the waffle batter.</li> <li>Sift the flour, cinnamon, baking powder and sugar into a medium-sized mixing bowl.</li> <li>Make a well in the centre and add the egg yolk and milk to the well.</li> <li>Gently whisk the egg yolk and milk together, then gradually whisk in the flour to make a thick, smooth batter.</li> <li>Whisk in the melted butter, then stir in the finely chopped pecans.</li> <li>Whisk the eggwhite in a separate bowl until stiff.</li> <li>Pile it on top of the batter and, using a large metal spoon, fold it in gently.</li> <li>Spoon a small ladleful (3-4 tablespoons) of batter into the centre of the hot waffle iron or maker, then close the lid tightly.</li> <li>If using a waffle iron on top of the hob, cook for about 30 seconds, then turn the waffle iron over and cook for a further 30 seconds.</li> <li>Open the waffle iron: the waffle should be golden brown on both sides and should come away easily from the iron. (If using an electric waffle maker, follow the manufacturer's instructions – usually allow 2-3 minutes for each waffle.)</li> <li>Lift the cooked waffle from the iron using a round-bladed knife and keep warm while cooking the rest of the waffles.</li> <li>Just before all the waffles are ready, gently warm the fruit sauce, then pour into a sauceboat or serving bowl.</li> <li>Serve with the warm waffles.</li> </ol> <p><em>This recipe first appeared in <span><a href="http://www.readersdigest.com.au/recipes/fruity-vegetable-muffins">Reader’s Digest</a></span>. For more of what you love from the world’s best-loved magazine, here’s our <a href="http://readersdigest.innovations.co.nz/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRN87V"><span>best subscription offer</span></a>.</em></p> <p><img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

Food & Wine

Placeholder Content Image

Individual sticky date puddings with caramel sauce

<p>Who doesn’t love a nice slice of sticky date pudding? Well, now you don’t even have to bother with that slicing nonsense. You can have your own individual pudding smothered in hot caramel sauce, topped with a dollop of double cream.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Puddings</em></p> <ul> <li>1 ¾ cups pitted dates, halved</li> <li>1 cup boiling water</li> <li>1 teaspoon bicarb soda</li> <li>½ cup caster sugar</li> <li>80g butter, room temperature</li> <li>2 eggs</li> <li>¾ cup self-raising flour, sifted</li> <li>½ cup plain flour, sifted</li> </ul> <p><em>Sauce</em></p> <ul> <li>¾ cup pouring cream</li> <li>1 cup lightly packed brown sugar</li> <li>60g unsalted butter, cubed</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat your oven to 180°C and lightly grease and line a six-cup muffin tray.</li> <li>In a bowl, combine the dates, boiling water and bicarb soda and leave aside for 10 minutes to soften. Use a fork to mash roughly.</li> <li>Using an electric mixer, beat the butter and caster sugar until pale and creamy. Add the eggs, one at a time, beating between each one. Fold in the dates and flour until well combined together.</li> <li>Spoon the mixture into the muffin pan and smooth the surface. Bake for 25 to 30 minutes, or until the surface springs back when touched. Leave aside to cool in the pans for five minutes and then turn onto a wire rack to cool a little more.</li> <li>In a saucepan, heat the pouring cream, brown sugar and butter over a medium heat. Cook while stirring for five minutes, or until smooth.</li> <li>Serve the puddings on plates or in bowls with double cream, and drizzle the hot sauce over the top.</li> </ol> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/individual-tiramisus/">Try these individual tiramisus</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/plum-cake/">This plum cake is completely delectable</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/portuguese-custard-tarts/">Portuguese custard tarts are incredible</a></strong></em></span></p>

Food & Wine

Placeholder Content Image

Lyndey Milan’s perfect pasta with quick cherry tomato sauce

<p>For perfect pasta it is imperative to have plenty of salted boiling water. Do not add oil to the water as it stops the sauce adhering to the pasta.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>250g pappardelle pasta</li> <li>2 punnets (500g) ripe cherry tomatoes, halved</li> <li>100 g black olives, stoned (optional)</li> <li>2 cloves garlic, peeled and finely chopped</li> <li>1 tablespoon red wine vinegar</li> <li>½ to 1 teaspoon chilli flakes (optional, to taste)</li> <li>1 bunch fresh basil, leaves picked and torn</li> <li>½ cup (125ml) extra virgin olive oil</li> <li>Sea salt</li> <li>Freshly ground black pepper</li> <li>½ cup shaved parmesan</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>For the sauce, place tomatoes, olives, garlic and vinegar (and chilli if using) in a large bowl and break up with a potato masher. Mix in the basil and olive oil. Season to taste. Leave for flavours to develop. This can be made up to an hour in advance.</li> <li>For the pasta,Bring at least 3 litres water to a rolling boil in a large pot. Add a good tablespoon of salt and then ease in the pasta until it is all submerged. Stir until the water comes back to the boil. Then give another good stir, remove the lid and cook 4-5 minutes only (time is indicative of homemade pasta, please refer to the cooking instructions on the back of the pasta packet).</li> <li>Drain pasta (reserving ½ cup cooking water) and toss with the tomato mixture. Add reserved liquid if you want a wetter sauce. Sprinkle with parmesan and serve immediately.</li> </ol> <p><strong><img width="188" height="205" src="https://oversixtydev.blob.core.windows.net/media/43600/image__188x205.jpg" alt="Image_ (24)" style="float: right;"/>Tip:</strong> If preferred you can toss the sauce ingredients in a pan to warm through before tossing through pasta.</p> <p><em><strong>Lyndey Milan is an acclaimed Australian Chef and Philips Kitchen Appliances ambassador.</strong></em></p>

Food & Wine

Placeholder Content Image

Cheesy, chicken and white sauce lasagne

<p>Change up your usual lasagne with this chicken and cheese white sauce version. We bet your entire family will love it.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>9 lasagne noodles</li> <li>1 onion, finely chopped</li> <li>2 cloves of garlic, minced</li> <li>½ cup of butter</li> <li>½ cup of flour</li> <li>1 teaspoon of salt</li> <li>2 cups of chicken broth</li> <li>1 ½ cups of milk</li> <li>4 cups of shredded mozzarella</li> <li>1 ¼ cup of grated parmesan</li> <li>1 teaspoon of dried basil</li> <li>1 teaspoon of dried oregano</li> <li>1 tablespoon of fresh parsley, chopped</li> <li>2 cups of ricotta cheese</li> <li>½ teaspoon of black pepper</li> <li>2 cups of chicken, diced and cooked</li> <li>300g of spinach</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>Preheat oven to 175°C.</li> <li>In a large pot, boil salted water. Add lasagne noodles and cook for 8 to 10 minutes. Drain and rinse.</li> <li>In a large saucepan over medium heat, melt butter.</li> <li>Add onion and garlic and cook until soft.</li> <li>Add flour and salt and stir. Let simmer.</li> <li>Add chicken broth and milk and bring to a boil, stirring constantly.</li> <li>Add 2 cups of mozzarella and ¼ cup of parmesan cheese. Stir.</li> <li>Add oregano, basil and pepper and stir. Remove from heat.</li> <li>Take 1/3 of the white sauce and spread over a 22cm x 33cm dish.</li> <li>Add lay out ⅓ of the noodles. Top with ricotta, half the spinach, and chicken.</li> <li>Add the next ⅓, top with sauce, remaining spinach, ½ cup of parmesan, and half the remaining mozzarella.</li> <li>Add the last noodles on top, spreading the last of the sauce. Top with the remaining mozzarella, parsley and parmesan cheese.</li> <li>Cook for 35 to 40 minutes or until top begins to brown.</li> </ol> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/09/spinach-cheese-lasagne/">Spinach and cheese lasagne</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/07/tuna-cannelloni/">Tuna, spinach and ricotta cannelloni</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2014/12/lasagne-recipe/">All hail the trusty lasagne</a></strong></em></span></p>

Food & Wine

Placeholder Content Image

Bottle of McDonald's secret ingredient sells for over $19,000

<div class="replay"> <div class="reply_body body linkify"> <div class="reply_body"> <div class="body_text "> <p>Online bidders have gone into a frenzy after a bottle of rare McDonald's Szechuan sauce went for auction, with the sauce eventually selling for for over $19,000 on eBay. </p> <p>The sauce grew in popularity after it was mentioned in the third series of adult sci-fi cartoon <em>Rick and Morty</em>. It was added to the fast food chain's menu in 1988 for a limited time to promote Disney's film <em>Mulan</em>. </p> <p>McDonald's handed out a limited number of bottles of the iconic sauce and writer Robert Workman received a bottle and put it on eBay. The sale attracted a lot of attention and eventually sold for US$15,350 (AU$19,443). </p> <p>"It's being sold here to settle some bills and help out a couple of charities in the process," he said. </p> <p style="text-align: center;"><img width="499" height="375" src="https://oversixtydev.blob.core.windows.net/media/41059/sauce_499x375.jpg" alt="Sauce"/></p> <p>"The auction includes a NEW, SEALED 64 oz. bottle of the special sauce (which isn't being made right now, so it's VERY rare), along with a special Rick and Morty inspired Pelican camera case, which houses the sauce."</p> <p>Part of the proceeds were to go to children's charity Extra Life and gaming charity AbleGamers. </p> <p>However, Robert has explained that he's had "no response from the buyer yet" since the auction concluded.</p> <p>“He did not want the sauce, he did not contact me in any way ... we have not heard back and there’s a possibility we may not hear back."</p> <p>“He’s sitting on a bunch of eBay fees and it’s kind of disappointing. We’re left hanging.”</p> <p>Robert explained that he thought the bottle would sell for over US$20,000 but "the sauce is still here".</p> </div> </div> </div> </div>

Retirement Income

Placeholder Content Image

Eye fillet with mushroom sauce and roasted winter veg

<p>This warm and delicious will be a hearty meal the whole family will enjoy.</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <p><em>For the roasted winter vegetables </em></p> <ul> <li>1 carrot, peeled, cut in half lengthways and sliced 1cm on an angle</li> <li>1 parsnip, peeled, cut in half lengthways and sliced 1cm on angle</li> <li>400g orange kumara, scrubbed and diced 1.5cm</li> <li>½ red onion, sliced 0.5cm</li> <li>2 teaspoons runny honey or maple syrup</li> <li>1–2 handfuls baby kale leaves (or use baby spinach)</li> </ul> <p><em>For the eye fillet with mushroom sauce </em></p> <ul> <li>300g beef eye fillet steaks (at room temperature)</li> <li>3 tablespoons white wine or Marsala</li> <li>½ red onion, finely diced</li> <li>125g white button mushrooms, thinly sliced</li> <li>1 teaspoon soy sauce</li> <li>½ cup sour cream</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Preheat oven to 220C. Line an oven tray with baking paper. Toss all vegetables (except baby kale) with honey/maple syrup and a drizzle of olive oil on prepared tray. Season with salt and pepper. Roast for 20–25 minutes, or until vegetables are starting to caramelise. Toss halfway to ensure even cooking.</p> <p>2. When vegetables have 10 minutes' cook time remaining, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook eye fillet for 3 minutes each side. In the final 3 minutes of vegetable cook time, move the vegetables to one side and add beef to tray. Continue to cook for a further 3 minutes.</p> <p>3. Remove tray from oven and cover beef until ready to serve. Sprinkle kale over vegetables and toss to wilt.</p> <p>4. Return same pan to medium heat (do not clean). Add wine/Marsala to pan, let it bubble and use a wooden spoon to rub bottom of pan to release any pan brownings. Cook until liquid has almost evaporated.</p> <p>5. Add a drizzle of olive oil to pan along with onion and mushrooms and cook for about 5 minutes, stirring occasionally (add a tablespoon of water to pan if onion starts to burn). Add soy sauce and sour cream, immediately remove from heat and stir to combine.</p> <p>To serve: Slice beef thinly against the grain. Divide roasted winter vegetables between plates and top with sliced beef. Spoon over mushroom sauce.</p> <p><em>Written by Nadia Lim. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a></span></strong></em></p>

Food & Wine