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Bluey toast takes the internet by storm

<p>While some have a hard enough time trying to make toast without setting off the fire alarm, others are always dreaming just that little bit bigger. </p> <p>Like the parents who call themselves the Bluey Mums on Facebook, who have found a source of endless entertainment in the form of Bluey toast - or more specifically, Bluey’s younger sister, Bingo. </p> <p>Their inspiration comes from a cookbook titled <em>Bluey and Bingo’s Fancy Restaurant Cookbook: Yummy recipes, for real life</em>. And with an ingredients list that seems simple enough on the surface - toast, some fruit, and a spread of their choice - many set to work trying to spoil their children with a fun-filled breakfast plate. </p> <p>However, as many soon came to learn, it can often be better to stick to what we know. Or at the very least to remember that practice makes perfect, and sometimes our first attempts are better served as a warning. </p> <p>And for the Bluey Mums, sharing became the theme of the day, with members finding bucketloads of amusement in posting their creations with each other. Some were spot on, and others were a little more abstract - but all were valiant efforts, and at the end of the day, came only from the best intentions. </p> <p>“Our ‘attempt’ at Bingo toast,' wrote one mum, Madison, alongside her images of what the toast should have looked like, and what she’d managed to come up with. Her masterpiece wasn’t far off the intended portrait, just a little off in proportion, but it was enough to draw laughter from the crowd, and some good-natured commentary at the shocked character on the plate. </p> <p>“Bingo has seen things,” someone declared.</p> <p>“Looks better than the picture I'd say!” wrote one supportive user. </p> <p>Meanwhile, others were happy just to know what it meant to their children, with one even getting a surprising - and welcome - result out of it all. </p> <p>“I have zero skills to do this stuff! But my daughter loved it and ate all the bread,” she wrote, before adding that her daughter had been “refusing bread for a while”. </p> <p>“My daughter loved it though,” another wrote of her own attempt, “and that’s all that matters.”</p> <p>One parent, who shared her creation to Reddit, was met with similar enthusiasm from commenters, with one writing “expectation vs reality … And the reality ain't that bad! Nice”.</p> <p>“Now do Muffin!” encouraged one, eager for another round of terrific toast.</p> <p><em>Images: Bluey Mums / Facebook, Reddit</em></p>

Food & Wine

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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>

Food & Wine

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Warm toasted teff salad

<p>Like any decent salad, it's full of 'good bits' like spiced roasted root vegetables, sautéed greens and toasted teff with salty feta crumbled on top.</p> <p>If you haven't heard of teff, it's a tiny little grain widely used in Ethiopia, and is naturally gluten-free, rich in essential amino acids, low GI and high in fibre and iron. It's deliciously satisfying and the leftovers make a great lunch the next day!</p> <p><strong>Ingredients:</strong></p> <p>1/2 cup brown teff grain<br />3/4 cup water<br />2 medium sweet potatoes<br />2 parsnips<br />2 teaspoons garlic powder<br />1/4 teaspoon chilli powder<br />1/2 bunch curly kale<br />100g feta cheese<br />Small handful of fresh dill<br />Olive oil<br />Sea salt</p> <p><strong>Directions:</strong></p> <p>1. Preheat your oven to 180°C and line a baking tray with baking paper. Chop the sweet potato and parsnip into small cubes, place onto the prepared tray, sprinkle over the garlic powder and chilli powder, drizzle over some olive oil and toss everything together so that the vegetables are evenly coated. Spread the vegetables out on the tray in one layer and bake in the preheated oven for 35 – 40 minutes or until browned.</p> <p>2. While the vegetables are baking, toast the brown teff grain in a fry pan over a medium-low heat until it starts to make popping noises. Add the water and a pinch of sea salt to the pan, bring to the boil and then reduce the heat to low. Simmer, with the pan uncovered and stirring regularly, until all of the water has been absorbed. Once the water has been absorbed, fluff teff with a fork and tip onto a plate and set aside.</p> <p>3. Remove the stalks from the kale and roughly chop the leaves. Tip the leaves into the frypan used for the teff and gently toss the leaves over a low heat to warm them through. Take the pan off the heat and dress the kale with a good drizzle of olive oil and a pinch of sea salt.</p> <p>4. To serve, tip the roasted vegetables, teff and kale into a serving bowl and toss to combine. Crumble over the feta and sprinkle with fresh dill.</p> <p><strong>Tips:</strong></p> <p>Teff is cooked in a similar way to quinoa. You can lightly toast it before cooking, which is what I've done in this recipe.</p> <p><em>Republished with permission of </em><a href="https://www.wyza.com.au/recipes/warm-toasted-teff-salad-ld.aspx"><em>Wyza.com.au</em></a><em>. </em></p>

Food & Wine

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Creamy carrot and coriander soup with parmesan toasts

<p>Looking for a delicious way to increase your calcium and dairy intake? This indulgent creamy vegetable soup will delight!</p> <p>Recipe and image from the Diary Kitchen</p> <p><strong>Ingredients</strong></p> <ul> <li>1 tablespoon olive oil</li> <li>1 teaspoon ground cumin</li> <li>1 small onion, chopped</li> <li>500g carrots, chopped</li> <li>1 cup vegetable stock</li> <li>1 cup milk</li> <li>2 tablespoons finely chopped coriander</li> <li>1/2 cup natural yoghurt</li> </ul> <p><strong>Parmesan toasts</strong></p> <ul> <li>2 slices sourdough bread</li> <li>1 tablespoon grated parmesan cheese</li> <li>1 tablespoon grated cheddar cheese</li> </ul> <p><strong>Method </strong></p> <p>1. Heat oil in a medium saucepan. Add onion and cumin, sauté for 3-5 minutes or until softened.</p> <p>2. Add carrot and stock, cover and bring to the boil. Simmer, uncovered, for 15 minutes, or until carrots are tender.</p> <p>3. Remove from heat and process with a stab blender until smooth.</p> <p>4. Return to heat and stir in milk and coriander. Reheat gently until warmed through.</p> <p>5. Serve with a dollop of yoghurt.</p> <p><strong>For Parmesan Toasts</strong></p> <p>1. Grill bread on one side until golden.</p> <p>2. Turn over top with combined cheeses and grill until cheese is bubbly and brown.</p> <p>3. Serve warm with soup.</p> <p><em>Republished with permission of </em><a href="https://www.wyza.com.au/recipes/creamy-carrot-and-coriander-soup-with-parmesan-toasts.aspx"><em>Wyza.com.au.</em></a></p>

Food & Wine

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Duchess Meghan’s secret to her unbeatable avocado toast recipe

<p>The Duchess of Sussex may have her hands tied as she prepares to welcome her first child, but that doesn’t mean she can’t whip up breakfast fit for a queen when her friends pay a visit.</p> <p>The former actress's makeup artist, Daniel Martin, took to Instagram on Sunday to share exactly what the royal had prepared for him.</p> <p>The 37-year-old made avocado on toast, complete with tea and chocolate truffles.</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-captioned="" data-instgrm-permalink="https://www.instagram.com/p/Bs2csAnh2NP/?utm_source=ig_embed&amp;utm_medium=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="margin: 8px 0 0 0; padding: 0 4px;"><a style="color: #000; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" rel="noopener" href="https://www.instagram.com/p/Bs2csAnh2NP/?utm_source=ig_embed&amp;utm_medium=loading" target="_blank">Back to our Tig days...❤️ Thank you Meghan for being the consummate hostess this weekend and still being the #avocadotoast whisperer, YUM! 🤷🏻‍♂️ 🥑🍞☕️ #foodie #foodiegram</a></p> <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 post shared by <a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px;" rel="noopener" href="https://www.instagram.com/danielmartin/?utm_source=ig_embed&amp;utm_medium=loading" target="_blank"> Daniel Martin</a> (@danielmartin) on Jan 20, 2019 at 1:07am PST</p> </div> </blockquote> <p>“Back to our Tig days …,” the makeup artist captioned the photo, as he referred to the Duchess’ now defunct blog, <em>The Tig</em>. </p> <p>“Thank you, Meghan, for being the consummate hostess this weekend and still being the #avocadotoast whisperer, YUM!”</p> <p>Alongside the sweet snap, Martin also posted a video of his journey to London, saying, “Weekend in London with my M,” referring to Meghan.</p> <p>Martin is the man behind Meghan’s natural makeup look on her wedding day and has been a close friend of the Duchess for a long time.</p> <p>Known to be a foodie, Meghan helped create a charity cookbook in collaboration with women who survived the Grenfell Tower tragedy. The book – <em>Together: Our Community Cookbook</em> – helped raise money for the Hubb Community Kitchen, where local women gathered to cook fresh meals for their friends and family.</p> <p>The book features a diverse range of recipes from the women of Hubb Community Kitchen with the Duchess claiming the avocado and green chilli dip is her “very favourite”.</p> <p>Try out the recipe below:</p> <p><strong>Ingredients</strong></p> <ul> <li>2 green chillies, halved and de-seeded</li> <li>25g fresh coriander</li> <li>3 tbsp natural yoghurt</li> <li>Grated zest and juice of 2 lemons</li> <li>4 garlic cloves, peeled</li> <li>Flesh of 1 ripe avocado</li> <li>4 tbsp mayonnaise (optional)</li> <li>Salt and pepper</li> </ul> <p><strong>Method</strong></p> <ol> <li>Put all the ingredients except the mayonnaise into a food processor and blend until smooth. Taste and adjust the seasoning if necessary. Add mayonnaise (if you wish) and stir to combine, then transfer to a serving bowl. </li> </ol> <p><em>This recipe is from <a rel="noopener" href="https://www.booktopia.com.au/together-the-hubb-community-kitchen/prod9781984824080.html" target="_blank">Together: Our Community Cookbook</a> (Penguin Random House Australia, $22.99).</em></p>

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Goat's cheese toasts

<p>Indulge your guests with these tasty morsels, made by topping toasted slices of crusty baguette with slices of roma tomato and tangy goat's cheese, sprinkled with pine nuts and fresh herbs. Choose your favourite type of goat's cheese: delicate or strong in flavour, soft or firm in texture.</p> <p><strong>Makes:</strong> 16 toasts</p> <p><strong>Ingredients: </strong></p> <ul> <li>1 baguette, about 280g, cut into 2.5cm slices</li> <li>4 tablespoons passata</li> <li>2 tablespoons sun-dried tomato paste</li> <li>4 roma tomatoes, about 250g in total</li> <li>150g goat's cheese</li> <li>1½ tablespoons extra virgin olive oil</li> <li>1 tablespoon pine nuts,</li> <li>Few sprigs of fresh thyme or oregano, plus extra to garnish</li> </ul> <p><strong>Method: </strong></p> <ol> <li>Preheat the grill to moderate.</li> <li>Place the baguette slices on a rack in the grill pan and lightly toast on both sides.</li> <li>Mix together the passata and tomato paste and spread a little on top of each toast, covering the surface completely.</li> <li>Slice the tomatoes lengthwise, discarding a slim slice from the curved edges, to give 4 flat slices from each tomato.</li> <li>Lay a slice of tomato on top of each toast.</li> <li>Place 1 small slice of firm goat's cheese or about 1 teaspoon of soft goat's cheese on top of each tomato slice, and drizzle over a little oil.</li> <li>Scatter on a few pine nuts and thyme or oregano leaves.</li> <li>Grill for 4-5 minutes, or until the cheese is beginning to melt and the pine nuts are golden.</li> <li>Serve the toasts hot, garnished with sprigs of thyme or oregano.</li> </ol> <p><em>This article first appeared in <span><a href="http://www.readersdigest.com.au/recipes/goats-cheese-toasts">Reader’s Digest</a></span>. For more of what you love from the world’s best-loved magazine, <span><a href="http://readersdigest.innovations.com.au/c/readersdigestsubscribe?utm_source=readersdigest&amp;utm_campaign=RDSUB&amp;utm_medium=display&amp;keycode=WRA85S">here’s our best subscription offer</a></span>.</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

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“Horrific” $10 eggs on toast airport breakfast slammed

<p>An Aussie traveller’s post has gone viral after he shared a photo of an airport breakfast he purchased in England.</p> <p>Reddit user M1BG shared a picture of the $10.21 (£5.70) “eggs on toast” that he bought from fast-food outlet Friska at Luton Airport in England.</p> <p>Instead of a delicious breakfast, the traveller received three watery eggs and two triangles of warm bread in a cardboard box.</p> <p style="text-align: center;"><img width="499" height="710" src="https://oversixtydev.blob.core.windows.net/media/7819423/1_499x710.jpg" alt="1 (162)"/></p> <p>“Tbh I was hoping a little more effort would have gone into my £5.70 eggs on toast breakfast from Friska at Luton Airport,” he wrote.</p> <p>The appalling breakfast immediately started to gain attention on the internet, and one user jokingly dubbed the meal “eggs near toast”.</p> <p style="text-align: center;"><img width="500" height="378" src="https://oversixtydev.blob.core.windows.net/media/7819424/2_500x378.jpg" alt="2 (97)"/></p> <p>The traveller claimed the word ‘toast’ did not come close to describing what he received in the cardboard box, and said it was nothing more than “dried bread”.</p> <p>Some users also claimed that the traveller’s first mistake was going “anywhere near Luton” in the first place.</p> <p>“I live here, not at all worth it,” wrote one Reddit user.</p> <p>Another user agreed: “Having expectations in Luton will only lead to disappointment.”</p> <p>However, most people were outraged at the expensive price of the lacklustre meal.</p> <p>One person empathised that the traveller had wasted $10. </p> <p>Despite calling out the fast-food outlet for the disappointing meal, the traveller never revealed if he still ate and finished his breakfast.</p> <p>Friska co-founder, Griff Holland, told <a href="https://www.thesun.co.uk/travel/6620064/bloke-shares-photo-of-his-appalling-5-70-luton-airport-breakfast-and-everyone-is-fuming/" target="_blank"><em><strong><span style="text-decoration: underline;">The Sun Online</span></strong></em></a>: “I can totally understand why the person who posted the picture felt disappointed by the presentation of the poached eggs on toast they were served this morning.”</p> <p>Griff continued, “They didn’t look as they should’ve done and I am working with the franchise operator to make sure that the presentation of all our dishes is always up to scratch.</p> <p>“Mistakes sometimes happen when you are serving over 7,000 people per week and we’d love to invite the customer back for a breakfast on us to win back their trust in what we do and how we do it.”</p> <p>How would you react if you were served this breakfast? Let us know in the comments below. </p>

Travel Trouble

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Prawn toast

<p>You’ll never order prawn toasts again with this easy (and deliciously tasty) recreation of the authentic Chinese dim sum.</p> <p><span style="text-decoration: underline;"><strong>Makes:</strong></span> 16</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>350 grams prawns, peeled, deveined and chopped</li> <li>4 slices day-old white bread, crust removed</li> <li>1 spring onions, chopped</li> <li>1 teaspoon grated ginger</li> <li>1 egg white</li> <li>2 teaspoon soy sauce</li> <li>1 teaspoon sesame oil</li> <li>⅓ cup sesame seeds</li> <li>Peanut oil for frying</li> </ul> <p><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <p>1. To make paste, place prawns, spring onions, ginger, egg white, soy sauce, sesame oil into food processor. Season with salt and pepper and process until smooth.</p> <p>2. Cut each slice of bread into four triangles. </p> <p>3. Spread prawn mixture over each triangle.</p> <p>4. Place sesame seeds in bowl and press bread paste side up into the seeds.</p> <p>5. Pour two centimetres of oil into deep frypan or wok. Heat to medium and shallow-fry toast paste side down for two minutes. Turn them over and fry until golden.</p> <p>6. Drain on paper towel. Repeat until all are done.</p> <p>Tip: Serve with sweet chilli sauce or soy sauce</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/crusted-prawns-with-aioli/">Macadamia-crusted prawns with aioli</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/03/prawn-rice-paper-rolls/">Healthy prawn rice paper rolls</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/04/steamed-pork-wontons/">Steamed pork wontons</a></strong></em></span></p>

Food & Wine

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French toast cupcakes

<p>These cupcakes are delicious. A nice change from the standard vanilla or chocolate cupcakes everyone knows.</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>115g butter, melted then cooled</li> <li>1 1/2 cups plain flour</li> <li>1 1/2 ts baking powder</li> <li>1/4 tsp salt</li> <li>1 tsp nutmeg</li> <li>1/2 tsp cinnamon</li> <li>3/4 cup milk</li> <li>1/2 tsp vanilla bean paste</li> <li>3 eggs, separated</li> </ul> <p><em>For the maple butter cream icing</em></p> <ul> <li>125g butter, softened</li> <li>4 cups icing sugar, sifted</li> <li>1 tsp milk</li> <li>2 tsp maple syrup</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 180C (160C fan-assisted). Line tray with liners.</li> <li>Combine butter and sugar in a large bowl.</li> <li>In a medium bowl, whisk flour, baking powder, salt, nutmeg and cinnamon.</li> <li>In a small bowl, whisk milk and vanilla.</li> <li>Add egg yolks to butter mixture one at a time.</li> <li>Add dry ingredients in thirds with milk. Begin and end with dry ingredients. Mix until well incorporated.</li> <li>Beat egg whites in a clean dry bowl until soft peaks form and then fold into batter.</li> <li>Fill liners three-quarters full and bake for 18-22 minutes or until tops spring back when touched gently.</li> <li>Cool in pan for 5 mins, then remove and cool before frosting. Decorate with candied bacon bits.</li> </ol> <p><em>For the maple butter cream icing</em></p> <ol> <li>Beat butter and slowly add icing sugar until crumbly.</li> <li>Slowly add milk and maple syrup until the desired consistency is reached. Add more milk if required</li> <li>Beat for 3-5 mins until light, fluffy and creamy, but still firm enough to pipe.</li> </ol> <p><em>Written by Siobhan Fa’alogo. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. </em></p>

Food & Wine

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Toasted cheesy gems

<p>Mini loaf forms are available in kitchen shops, usually in trays of eight. The little loaves are a handsome single portion but can also be sliced, as you would a loaf of bread, for petite slices. Toasted petite slices are also an option with this recipe today, to perhaps serve with soup, or to make cocktail-size sandwiches.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 cup flour</li> <li>1 cup self-raising flour</li> <li>1 1/2 teaspoon baking powder</li> <li>1/2 teaspoon salt</li> <li>Large pinch of cayenne pepper</li> <li>2 cups coarsely grated tasty cheese</li> <li>1 egg (lightly beaten)</li> <li>250ml-315ml (1-11/4 cups) milk</li> <li>Butter to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 160°C.</li> <li>Lightly grease 8 mini loaf forms with baking spray or butter.</li> <li>Sieve both flours, baking powder, salt and cayenne pepper together in a large bowl.</li> <li>Add cheese and mix.</li> <li>Make a well in the centre of the mixture and add egg and 1 cup of the milk.</li> <li>Gently mix with a wooden spoon until just combined and the mixture is neither dry nor sloppy. Beware of over-mixing. Add extra milk only if the mixture appears dry.</li> <li>Divide mixture evenly into prepared loaf forms. Place into preheated oven and cook for 35-40 minutes or until golden brown and crisp on top.</li> <li>Remove from oven and cool completely. Remove from loaf tins.</li> <li>Proceed to next step, or store covered in pantry for up to 36 hours.</li> <li>To serve, cut in half lengthwise. Heat a stovetop flat plate or barbecue plate to medium high and toast each half on each side. Alternatively, place each half into a preheated toasted sandwich maker, or panini machine, and toast both sides until slightly crispy.</li> <li>Serve hot with butter.</li> </ol> <p>How tasty! Have you ever tried a dish like this?</p> <p><em>Written by Ruth Pretty. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Cameron Burnell / Stuff.co.nz. </em></p>

Food & Wine

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Creamy carrot and coriander soup with parmesan toast

<p>Winter can be tough, but when you can warm up with this creamy carrot and coriander soup (and parmesan toast) the cold is much easier to tolerate.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 tablespoons olive oil</li> <li>1 teaspoon ground cumin</li> <li>1 small onion, chopped</li> <li>500g carrots, chopped</li> <li>1 cup vegetable stock</li> <li>1 cup milk</li> <li>2 tablespoons finely chopped coriander</li> <li>½ cup natural yoghurt</li> </ul> <p><em>Parmesan toasts</em></p> <ul> <li>2 slices sourdough bread</li> <li>1 tablespoon grated parmesan cheese</li> <li>1 tablespoon grated cheddar cheese</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To make the soup, first heat oil in a medium saucepan.</li> <li>Add onion and cumin, sauté for five minutes or until softened.</li> <li>Add carrot and stock, cover and bring to the boil. Simmer, uncovered, for 15 minutes, or until carrots are tender. Remove from heat and process with a stick blender until smooth.</li> <li>Return to heat and stir in milk and coriander.</li> <li>Reheat gently until warmed through.</li> <li>Serve with a dollop of yoghurt.</li> <li>For parmesan toast grill bread on one side until golden.</li> <li>Turn over top with combined cheeses and grill until cheese is bubbly and brown.</li> <li>Serve warm with soup.</li> </ol> <p>What’s your favourite soup to enjoy on a cold winter’s night? Can you see yourself trying this one? Share your thoughts in the comments.</p> <p>Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank"><span style="text-decoration: underline;"><strong>visit their site</strong></span></a> for more delicious food ideas.</p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/creamy-spinach-soup/"><span style="text-decoration: underline;"><em><strong>Creamy spinach soup</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/cream-of-mushroom-soup/"><em><span style="text-decoration: underline;"><strong>Cream of mushroom soup</strong></span></em></a></p> <p><a href="/lifestyle/food-wine/2016/05/thai-sweet-potato-soup/"><strong><em><span style="text-decoration: underline;">Thai sweet potato soup</span></em></strong></a></p>

Food & Wine

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Cauliflower and bacon soup with gruyere toast

<p>This cauliflower and bacon soup may look rather plain, but it's velvety in texture and packed with flavour. The gruyere toast is just the cherry on top.</p> <p><strong><span style="text-decoration: underline;">Serves</span></strong>: 6<br /> <br /> <strong><span style="text-decoration: underline;">Ingredients</span></strong>:</p> <ul> <li>2 tablespoons butter</li> <li>4 shallots, finely chopped</li> <li>1⁄2 cup finely diced rindless bacon</li> <li>900g cauliflower florets (about 1 large cauliflower) </li> <li>100ml dry white wine</li> <li>1.5 litres beef stock</li> </ul> <p><em>For the gruyere toast</em></p> <ul> <li>200g gruyere cheese, grated</li> <li>6 diagonally sliced pieces sourdough baguette, toasted</li> <li>2 tablespoons finely chopped chives </li> </ul> <p><strong><span style="text-decoration: underline;">Method</span></strong>:</p> <ol> <li>Melt the butter in a large saucepan over moderate heat. Add the shallots and bacon and fry gently for 10 minutes or until the shallots are soft.</li> <li>Add the cauliflower and wine. Increase the heat, mix well and let the wine bubble for 30 seconds.</li> <li>Add the stock and 250ml water and bring to the boil. Simmer for 30 minutes or until the cauliflower is soft.</li> <li>Meanwhile, to make the toast, divide the cheese among the toast pieces then place under a hot grill until melted and bubbling. Sprinkle the toasts with chives</li> <li>Puree the soup with a stick blender or in a food processor. Taste and season with salt and freshly ground black pepper then serve topped with gruyere toasts.</li> </ol> <p><em>Written by Ray McVinnie. 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><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/chicken-mushroom-macadamias-stir-fry/"><strong><em><span style="text-decoration: underline;">Chicken, mushroom and macadamia stir-fry</span></em></strong></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/piri-piri-chicken/"><strong><em><span style="text-decoration: underline;">Piri piri chicken</span></em></strong></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/slow-cooker-pulled-pork/"><strong><em><span style="text-decoration: underline;">Slow cooker pulled pork</span></em></strong></a></p>

Food & Wine

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Toasted coconut ice cream with roasted nectarines

<p>This simple-yet-rich, creamy ice cream can be made without an ice cream machine and combines perfectly with the roasted nectarines in this recipe. </p> <p><span style="text-decoration: underline;"><strong>Ingredients</strong>:</span></p> <ul> <li>300g thickened cream</li> <li>395g can sweetened condensed milk</li> <li>1 teaspoon vanilla extract</li> <li>3/4 cup desiccated coconut, lightly toasted</li> </ul> <p><em>Roasted nectarines</em></p> <ul> <li>4 medium nectarines, firm but ripe</li> <li>1/2 cup sweet dessert wine</li> <li>1 cup water</li> <li>1 cinnamon stick</li> <li>1 strip orange peel</li> <li>1/4 cup honey</li> <li>Flaked coconut to garnish</li> </ul> <p><span style="text-decoration: underline;"><strong>Method</strong>:</span></p> <ol> <li>For the ice cream, beat the thickened cream and condensed milk for five minutes on a medium speed. The mixture should have a thick consistency when finished.</li> <li>Fold vanilla and coconut into the mixture.</li> <li>Spoon the mixture into a container, cover and freeze for at least four hours.</li> <li>To prepare the nectarines, first heat the oven to 180°C.</li> <li>Place the fruit in a small roasting dish and pour over wine and water.</li> <li>Add cinnamon stick, orange peel and honey.</li> <li>The liquid should be approximately halfway up the sides of the fruit.</li> <li>Roast fruit for 15 minutes, baste or turn over and cook for 10-15 more minutes until tender.</li> <li>Serve fruit with the ice cream, garnished with coconut flakes.</li> </ol> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/03/pineapple-and-almond-protein-icy-pole/"><span style="text-decoration: underline;"><em><strong>Pineapple and almond protein icy-pole</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/03/mango-and-coconut-ice-cream-pops/"><span style="text-decoration: underline;"><em><strong>Mango and coconut ice cream pops</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/02/avocado-ice-cream/"><span style="text-decoration: underline;"><em><strong>Avocado ice cream</strong></em></span></a></p>

Food & Wine

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We’ve got Sizzler’s secret recipe for cheese toast

<p>With the recent announcement that several of the remaining Sizzler stores would be closed, we’re feeling nostalgia for family dining of the 90s. And when conjuring images of noisy, waist-expanding meals at Sizzler, it’s hard to forget the savoury, salty, cheesy taste of their famous cheese toast. Excuse us while we pause to salivate a little.</p> <p>With the writing on the wall that the chain’s days are numbered, Sizzler staff have been so kind as to share the secret recipe for the tasty snack. And it’s easier than you might think.</p> <p style="text-align: center;"><img width="500" height="500" src="https://oversixtydev.blob.core.windows.net/media/6845/cheesetoastaus_500x500.jpg" alt="Cheesetoastaus"/></p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>Butter or margarine</li> <li>Kraft Parmesan Cheese</li> <li>Thick white bread</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>In a bowl, mix equal parts of butter with the cheese to create a paste.</li> <li>Spread the paste on one side of the bread.</li> <li>Fry the bread, paste-side-down over a medium heat until golden-brown while resting a flat plate or lid on top to steam the bread.</li> <li>Enjoy!</li> </ol> <p><em>Image credit: Sizzler</em></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><em><a href="/news/news/2015/06/australians-living-in-3d-printed-houses/"></a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/peach-popsicles/">Peach popsicles</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="/news/news/2015/06/australians-living-in-3d-printed-houses/"></a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/baked-parmesan-zucchini/">Baked parmesan zucchini</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="/news/news/2015/06/australians-living-in-3d-printed-houses/"></a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/tuna-noodle-patties/">Tuna noodle patties with lime and cucumber yogurt</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="/news/news/2015/06/australians-living-in-3d-printed-houses/"> </a></em></strong></span></p>

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