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Run out of butter or eggs? Here’s the science behind substitute ingredients

<a href="https://theconversation.com/profiles/paulomi-polly-burey-404695">Paulomi (Polly) Burey</a>, <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a> It’s an all too common situation – you’re busy cooking or baking to a recipe when you open the cupboard and suddenly realise you are missing an ingredient. Unless you can immediately run to the shops, this can leave you scrambling for a substitute that can perform a similar function. Thankfully, such substitutes can be more successful than you’d expect. There are a few reasons why certain ingredient substitutions work so well. This is usually to do with the chemistry and the physical features having enough similarity to the original ingredient to still do the job appropriately. Let’s delve into some common ingredient substitutions and why they work – or need to be tweaked. <iframe id="IitfH" class="tc-infographic-datawrapper" style="border: none;" src="https://datawrapper.dwcdn.net/IitfH/1/" width="100%" height="400px" frameborder="0"></iframe> <h2>Oils versus butter</h2> Both butter and oils belong to a chemical class called <a href="https://chem.libretexts.org/Bookshelves/Introductory_Chemistry/Map%3A_Fundamentals_of_General_Organic_and_Biological_Chemistry_(McMurry_et_al.)/23%3A_Lipids/23.01%3A_Structure_and_Classification_of_Lipids">lipids</a>. It encompasses solid, semi-solid and liquid fats. In a baked product the “job” of these ingredients is to provide flavour and influence the structure and texture of the finished item. In cake batters, lipids contribute to creating an emulsion structure – this means combining two liquids that wouldn’t usually mix. In the baking process, this helps to create a light, fluffy crumb. One of the primary differences between butter and oil is that butter is only about 80% lipid (the rest being water), while <a href="https://www.nutritionadvance.com/types-of-cooking-fats-and-oils/">oil is almost 100% lipid</a>. Oil creates a softer crumb but is still a great fat to bake with. You can use a wide range of oils from different sources, such as olive oil, rice bran, avocado, peanut, coconut, macadamia and many more. Each of these may impart different flavours. Other “butters”, such as peanut and cashew butter, aren’t strictly butters but pastes. They impart different characteristics and can’t easily replace dairy butter, unless you also add extra oil. <h2>Aquafaba or flaxseed versus eggs</h2> Aquafaba is the liquid you drain from a can of legumes – such as chickpeas or lentils. It contains proteins, kind of how egg white also contains proteins. The proteins in egg white include albumins, and <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5912395/">aquafaba also contains albumins</a>. This is why it is possible to make meringue from egg whites, or from aquafaba if you’re after a vegan version. The proteins act as a foam stabiliser – they hold the light, airy texture in the product. The concentration of protein in egg white is a bit higher, so it doesn’t take long to create a stable foam. Aquafaba requires more whipping to create a meringue-like foam, but it will bake in a similar way. Another albumin-containing alternative for eggs is <a href="https://foodstruct.com/compare/seeds-flaxseed-vs-egg">flaxseed</a>. These seeds form a thick gel texture when mixed with a little water. The texture is similar to raw egg and can provide structure and emulsification in baked recipes that call for a small amount of egg white. <h2>Lemon plus dairy versus buttermilk</h2> Buttermilk is the liquid left over after churning butter – it can be made from sweet cream, cultured/sour cream or whey-based cream. Buttermilk mostly <a href="https://www.journalofdairyscience.org/article/S0022-0302(06)72115-4/fulltext">contains proteins and fats</a>. Cultured buttermilk has a somewhat tangy flavour. Slightly soured milk can be a good substitute as it contains similar components and isn’t too different from “real” buttermilk, chemically speaking. One way to achieve slightly soured milk is by adding some lemon juice or cream of tartar to milk. Buttermilk is used in pancakes and baked goods to give extra height or volume. This is because the acidic (sour) components of buttermilk interact with baking soda, producing a light and airy texture. Buttermilk can also influence flavour, imparting a slightly tangy taste to pancakes and baked goods. It can also be used in sauces and dressings if you’re looking for a lightly acidic touch. <h2>Honey versus sugar</h2> Honey is a <a href="https://resources.perkinelmer.com/lab-solutions/resources/docs/APP_Analysis-of-Sugars-in-Honey-012101_01.pdf">complex sugar-based syrup</a> that includes floral or botanical flavours and aromas. Honey can be used in cooking and baking, adding both flavour and texture (viscosity, softness) to a wide range of products. If you add honey instead of regular sugar in baked goods, keep in mind that honey imparts a softer, moister texture. This is because it contains more moisture and is a humectant (that is, it likes to hold on to water). It is also less crystalline than sugar, unless you leave it to crystallise. The intensity of sweetness can also be different – some people find honey is sweeter than its granular counterpart, so you will want to adjust your recipes accordingly. <h2>Gluten-free versus regular flour</h2> Sometimes you need to make substitutions to avoid allergens, such as gluten – the protein found in cereal grains such as wheat, rye, barley and others. Unfortunately, gluten is also the component that gives a nice, stretchy, squishy quality to bread. To build this characteristic in a gluten-free product, it’s necessary to have a mixture of ingredients that work together to mimic this texture. Common ingredients used are corn or rice flour, xanthan gum, which acts as a binder and moisture holder, and tapioca starch, which is a good water absorbent and can aid with binding the dough. <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;" src="https://counter.theconversation.com/content/202036/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/paulomi-polly-burey-404695">Paulomi (Polly) Burey</a>, Associate Professor (Food Science), <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/run-out-of-butter-or-eggs-heres-the-science-behind-substitute-ingredients-202036">original article</a>.

Food & Wine

Lemon curd and cream sponge cake

Not only is this cake beautiful, but homemade lemon curd and cream sandwiched between lovely sponge cakes, it will exceed all expectations. Serves: 12 Ingredients: <ul> <li>350g butter, softened, plus extra for greasing <ul> <li>350g caster sugar</li> <li>4 lemons, zest only, plus juice of 2 lemons</li> <li>3 large pieces candied lemon peel, finely chopped</li> <li>6 free-range eggs</li> <li>3 teaspoon baking powder</li> <li>300g self-raising flour</li> <li>50g cornflour</li> </ul> </li> </ul> Lemon curd <ul> <li>60g butter</li> <li>225g caster sugar</li> <li>3 lemons, juice and zest</li> <li>2 free-range eggs</li> </ul> Cream <ul> <li>300ml double cream</li> <li>200g icing sugar, sifted, plus extra for dusting</li> </ul> Method: 1. Preheat the oven to 180°C. Grease and line two cake tins. 2. In a bowl, cream the butter and sugar until pale and fluffy. Add the lemon zest and juice and candied peel. 3. Slowly beat in the eggs, one at a time, until the mixture is well combined. 4. Sift the baking powder, self-raising flour and corn flour together in a bowl and fold into the cake mixture. 5. Divide the cake mixture evenly between the two cake tins and bake for 25 to 30 minutes or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from the tins and set aside to cool completely on a rack. 6. Meanwhile, to make the lemon curd heat the butter, sugar and lemon juice and zest in a bowl set over a pan of simmering water, stirring occasionally until the butter has melted and the sugar has dissolved. Be sure not allow the base of the bowl to touch the surface of the water. Remove from the heat. 7. Meanwhile, beat the eggs in a separate bowl. Slowly whisk the melted butter mixture into the beaten eggs until well combined. 8. Set the bowl over the pan of simmering water and cook, whisking constantly, for two to three minutes or until the mixture thickens enough to coat the back of a spoon. 9. Sieve the lemon curd into a clean bowl, then cover with cling film and set aside to cool. 10. For the cream, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed. 11. Place one of the cakes onto a serving plate and spread with the lemon curd. Spread over some of the whipped cream and sandwich with another cake. Drizzle the top of cake with lemon curd and let it run over the edges. Images: Shutterstock

Food & Wine

Why you should grate your butter

Making your own food can take quite a bit of time, so a time-saving trick is always welcome. Dealing with cold, hard butter out of the refrigerator can be a hassle – it is not easily spreadable, and often needs to be brought to room temperature for most recipes. You can’t exactly leave it out for too long, either – food authorities such as the <a href="http://foodsafety.asn.au/butter/">Food Safety Information Council</a> generally recommend storing butter in the fridge to prevent it from becoming rancid. Luckily, there’s a trick to make your butter soft in little to no time. And it only requires a grater. Meghan Moravcik Walbert from <a href="https://www.lifehacker.com.au/2019/03/grate-your-butter-to-soften-it-quickly/">Lifehacker</a> said grating your butter is an easy way to transform it from brick-hard to soft, fluffy and ready for use. Once grated, the softened butter can be spread over toast, mixed up with dry ingredients in baking or utilised in any way your recipe requires. “I peel the wrapper back as I work to keep my hands clean,” wrote Walbert. “It takes less than 30 seconds to grate around 100g.” Don’t have a grater? You can try other tricks to soften butter, such as cutting them up into small chunks or setting it over a warm water bath. Would you try this trick? Let us know in the comments. Image: Getty

Food & Wine

Absolutely ir-Reese's-istable: Krispy Kreme & Reese's team up

Calling all peanut butter fans! There are so many Reese-on’s why you’ll want to visit a Krispy Kreme store this month. Krispy Kreme Australia has partnered with American confectionery giant Reese’s to launch three new limited-edition doughnuts that are here to answer your wildest peanut butter-filled dreams. Two of the dough-licious doughnuts; Reese’s Peanut Butter & Choc and Peanut Butter Cheesecake made with Reese’s will be available to purchase from today at select Krispy Kreme stores across the country. From Tuesday 4 October, Aussies can get their hands on an additional limited-edition doughnut, Peanut Butter Choc Brownie made with Reese’s, available exclusively at 7-Eleven stores. Olivia Sutherland, Marketing Director at Krispy Kreme Australia said: “We know our fans will go absolutely nuts over this collaboration - it’s the perfect combination of Reese’s Creamy Peanut Butter and Krispy Kreme’s light and fluffy doughnuts.” Joeven Perez, Associate Marketing Manager of Reese’s Australia explained: “This collaboration is all about merging two iconic brands into some seriously delicious offerings that we know Australians are going to love. The doughnuts are here for a limited-time only so we encourage you to try it whilst you can - your tastebuds will thank us for this peanut buttery goodness!” Krispy Kreme’s limited-edition Reese’s doughnuts will retail at $3.90 AUD each, or $29.90 AUD for a dozen and will be available from Tuesday 20 September for a limited-time only.* Krispy Kreme REESE’S PEANUT BUTTER & CHOC Doughnut: Krispy Kreme's signature shell is filled with Reese’s Peanut Butter Sauce, dipped in a smooth chocolate ganache, then finished with Reese’s Peanut Butter Chips & a sprinkling of Peanuts. Krispy Kreme PEANUT BUTTER CHEESECAKE MADE WITH REESE’S Doughnut the iconic Original Glazed doughnut is dipped in creamy white truffle, finished with a smattering of peanuts & a Reese’s Peanut Butter cream cheese frosting swirl. Krispy Kreme PEANUT BUTTER CHOC BROWNIE MADE WITH REESE’S Doughnut, featuring the signature shell filled with Reese’s Peanut Butter & choc brownie batter filling, dipped in milk choc ganache and finished with Reese’s Peanut Butter drizzle, choc crumb and a hand sprinkle of Peanuts. To find your nearest Krispy Kreme location, or to order online, visit <a href="https://www.krispykreme.com.au/">www.krispykreme.com.au</a>. Or visit one of the 710 7-Eleven stores nationally, to find your nearest location or order online visit www.7eleven.com.au.

Food & Wine

Does TikTok’s chia-lemon ‘internal shower’ really beat constipation?

<h3 class="legacy">Does TikTok’s chia-lemon ‘internal shower’ really beat constipation? Here’s what science says</h3> <figure><figcaption></figcaption><a href="https://theconversation.com/profiles/clare-collins-7316">Clare Collins</a>, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a></figure> Heard about the chia seed-lemon juice “internal shower” drink? It’s going viral on TikTok and is being hailed as a digestion booster, constipation and bloating buster (particularly after travelling), detox drink and hangover cure. Advocates recommend you mix two tablespoons of chia seeds in a cup of water, add lemon juice, wait till the seeds start to absorb the water and form a gel, drink it on an empty stomach, and wait. <iframe id="tc-infographic-730" class="tc-infographic" style="border: none;" src="https://cdn.theconversation.com/infographics/730/0814a4ed8c2b8e3d7a498fbb676f71593f896f1d/site/index.html" width="100%" height="400px" frameborder="0"></iframe> Chia seeds are edible seeds from a <a href="https://pubmed.ncbi.nlm.nih.gov/35208997/">flowering plant</a> of the mint and sage families. These tiny seeds (1,000 seeds weigh about 1.3 grams), pack a nutritional punch and are <a href="https://pubmed.ncbi.nlm.nih.gov/31086922/">rich in dietary fibre, polyunsaturated fat and protein</a>. They also contain B vitamins (thiamin, riboflavin, niacin and folic acid) and minerals (calcium, potassium, magnesium and phosphorus). Before you rush out to get some chia seeds, be wary. The <a href="https://www.poison.org/articles/internal-shower">National Capital Poison Center</a> in the United States urged caution, following the case of a person needing surgery after the gelled chia seeds became stuck and blocked his oesophagus. <h2>Let’s break down the ‘internal shower’ claims</h2> 1) Digestion booster Chia seeds can’t “boost” digestion. For most people, digestive processes run automatically, just like breathing and blood flow. So you can’t speed up the enzymatic processes that help with food breakdown, digestion and absorption. This claim is likely to be mixed up with constipation, which affects the time in takes for undigested food to travel though your gut and to your large bowel where it gets processed and turned into poo. There are medical conditions, such as <a href="https://www.cysticfibrosis.org.au/">cystic fibrosis</a>, where digestive enzymes can’t mix with food adequately and medicinal enzymes have to be taken orally. But this is very rare. 2) Constipation buster This claim is likely to be true, due to the very high fibre content of chia seeds. Dietary fibre content of chia seeds varies from 23% to 41%, depending on the variety. Of that, 85% is insoluble fibre that adds bulk to stools and helps increase the transit time of bowel motions through your intestines. The other 15% is soluble fibre, meaning that it dissolves in water and remains intact until it gets to the large bowel. There, it is fermented by the gut microbes. This produces water that helps to keep your bowel motions soft. Two tablespoons of chia seeds weigh about 20-25 grams, providing 9-10 grams of fibre, which is a lot compared to adult daily intake targets of <a href="https://www.nrv.gov.au/nutrients/dietary-fibre">25-30 grams per day</a>. But chia seeds aren’t the only fibre-rich food. So what are the signs you need to have a closer look at your diet? If, over the past few months, you have experienced symptoms including lumpy or hard stools, incomplete emptying of bowels, straining to pass a bowel motion or having fewer than three bowel motions per week, you could be constipated. <hr /> <figure class="align-center "><img src="https://images.theconversation.com/files/141158/original/image-20161011-3909-p1j1kp.png?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/141158/original/image-20161011-3909-p1j1kp.png?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=764&fit=crop&dpr=1 600w, https://images.theconversation.com/files/141158/original/image-20161011-3909-p1j1kp.png?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=764&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/141158/original/image-20161011-3909-p1j1kp.png?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=764&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/141158/original/image-20161011-3909-p1j1kp.png?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=960&fit=crop&dpr=1 754w, https://images.theconversation.com/files/141158/original/image-20161011-3909-p1j1kp.png?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=960&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/141158/original/image-20161011-3909-p1j1kp.png?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=960&fit=crop&dpr=3 2262w" alt="" /><figcaption>The Conversation, <a class="license" href="http://creativecommons.org/licenses/by-nd/4.0/">CC BY-ND</a></figcaption></figure> <hr /> To address this, drink enough water so your urine is the colour of straw. Next, boost you intake of foods high in fibre such as psyllium, wholemeal and wholegrain breads and legumes (chickpeas, lentils, four-bean mix, red kidney beans, baked beans), as well as foods such as prunes, kiwi fruit, leek, onion, beetroot, Brussel sprouts, peaches, watermelon and honeydew melon, and of course chia seeds. These high-fibre foods have all been shown to manage constipation. If your bowel habits don’t improve, or have changed, see your GP. 3) Beating bloat Bloating is the feeling your abdomen is under pressure due to gas retention. Recent <a href="https://pubmed.ncbi.nlm.nih.gov/27746233/">research has shown</a> both people with a healthy gut and people with irritable bowel syndrome (IBS) had similar responses following consumption of a test meal, in terms of gas production and retention of contents in the stomach. However, the researchers found people with IBS reported more symptoms related to the gas production, meaning their guts were more hypersensitive. This suggests people with IBS may find gas production due to a chia “internal shower” uncomfortable or even painful. 4) Hangover cure There is no evidence chia or lemon juice, vitamins or other remedies can cure a hangover. Chia seeds contain thiamin and <a href="https://www.betterhealth.vic.gov.au/health/healthyliving/vitamin-b#thiamin-b1">alcohol reduces thiamin absorption</a> from the gut. However, a hangover occurs after you have had too much alcohol and so thiamin from chia seeds arrives too late to be used during alcohol digestion. The best “cure” for a hangover is prevention. <h2>A final word</h2> Chia seeds are high in fibre. You can use them in recipes that taste better than the “internal shower” drink, such as <a href="https://nomoneynotime.com.au/healthy-easy-recipes/easy-chia-pudding-with-banana-almonds">chia banana pudding</a> or a <a href="https://nomoneynotime.com.au/healthy-easy-recipes/emmas-blunana-smoothie">berry chia smoothie</a> and that don’t pose a choking risk. Just drink your water separately. There’s no special benefit in combining the two.<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;" src="https://counter.theconversation.com/content/188744/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/clare-collins-7316">Clare Collins</a>, Laureate Professor in Nutrition and Dietetics, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a> This article is republished from <a href="https://theconversation.com">The Conversation</a>. Read the <a href="https://theconversation.com/does-tiktoks-chia-lemon-internal-shower-really-beat-constipation-heres-what-science-says-188744">original article</a>. Image: Getty

Caring

Queen Elizabeth II in mourning

Queen Elizabeth II is in mourning after her life-long friend passed away. Lady Myra Butter, a descendent of Tsar Nicholas I of Russia and poet, novelist and playwright, Alexander Pushkin, died “peacefully” at the age of 97 in London. "Lady Butter was a daughter of Sir Harold and Lady Zia Wernher, and a granddaughter of Grand Duke Michael Mikhailovich of Russia and Countess de Torby,” managing editor of Majesty Magazine Joe Little wrote. "Myra was a close friend of the Queen and Prince Philip since childhood and from time to time appeared in royal documentaries." Lady Butter created the Pushkin award, which helped celebrate literary work in honour of her ancestor. She was married to Sir David Butter to who she had five kids with - and the Queen was the godmother of their eldest child, Sandra Elizabeth Zia. Lady Butter grew up with the Queen and her sister Princess Margaret, and spent their holidays together. She was also a guest at the Queen’s wedding to Prince Philip, the late Duke of Edinburgh, in 1947. “The war had been so grey that the royal wedding seemed to signify the world coming to life again,” Lady Butter previously told The Daily Mail. "Everyone was determined to have a new dress for the day and I wore a blue ribbed silk dress by Dior. It was one of the first three-quarter length dresses, and I wore it with a feathered hat. I had new shoes and a bag, too – any excuse. "All the people from the Commonwealth made the ceremony very colourful and the choir superb. "The Princess looked truly glittering. Her dress was beautiful and she was obviously in love. Philip looked very dashing in his naval uniform – and it really did seem like a fairy tale wedding." Images: Getty/ITV

Relationships

From a series of recipes designed by Xali: Baked Barramundi with lemon and assorted greens

Baked Barramundi with lemon and assorted greens Xali is Australia’s first training, dietary and wellness program to cater to women going through biological changes with a focus on perimenopause and menopause. As women go through menopause they often experince tummy bloating from a change in hormones. Pickled foods are great to help reduce bloating, as fermented foods nourish the lining of your stomach. This recipe was designed by award-winning clinical nutritionist, Samantha Gowing to help woman reduce symptoms of tummy bloating as they are going through menopause. Prep: 20 mins Cook: 15 mins Yields: 1 serve Ingredients: 2 tsp macadamia, olive or peanut oil ½ bunch asparagus, trimmed  1 cup spinach ½ cup silverbeet 200 gram Barramundi, or other white fish Salt Cracked black pepper ½ lemon, cut into wedges Method: 1. Preheat the oven to 170 C. 2. Line a small baking dish with baking paper. 3. Place asparagus, spinach and silverbeet on the baking dish, top with fish and drizzle with oil and season. 4. Bake for 15-20 minutes, check fish is cooked through by flaking gently with a fork. 5. Transfer to a serving plate and serve with wedges of fresh lemon. Image: Supplied

Food & Wine

Urgent butter recall amid contamination fears

An urgent recall <a rel="noopener" href="https://www.9news.com.au/national/butter-product-recalls-devondale-butter-varieties-recalled-over-bacterial-fears/e6f53bb8-475c-4a05-8da9-08a0d98da7c5" target="_blank">has been issued</a> for a range of Devondale butter varieties sold at Woolworths, Coles, Aldi and Costco due to fears of bacterial contamination. Saputo Dairy Australia Pty Ltd, which operates Devondale and cheese brands Cracker Barrel and Mersey Valley in Australia, issued the recall on Thursday via Food Standards Australia and New Zealand (FSANZ). <img style="width: 500px; height:281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7846937/butter2.jpg" alt="" data-udi="umb://media/2be7f9a6b24c4f37afe87f165caac873" /> FSANZ has advised that these specific products carrying these best before dates are being recalled due to contamination concerns. Image: FSANZ Specific batches of unsalted and salted Devondale, as well as Woolworths brand unsalted and salted butter, have been recalled due to a “potential microbial contamination”. FSANZ advises that consuming the products could cause illness. The full list of products includes: <ul> <li> Devondale Spreadable Dairy Soft Original 500g - Best Before: 06 Jan 22, 06 Apr 22, 11 May 22, 12 May 22, 26 May 22 </li> <li> Devondale Spreadable Dairy Soft Salt Reduced 500g - Best Before: 10 May 22 </li> <li> Devondale Unsalted Butter 500g - Best Before: 30 Apr 22 </li> <li> Devondale Salted Butter 250g - Best Before: 18 May 22, 04 Jun 22 </li> <li> Devondale Salted Butter 500g - Best Before: 30 Apr 22, 01 May 22, 24 Jun 22 </li> <li> Devondale Salted Butter 3x500g - Best Before: 01 May 22 </li> <li> Woolworths Australian Butter Salted 250g - Best Before: 16 Oct 21, 21 Apr 22, 12 May 22, 13 May 22 </li> <li> Woolworths Australian Butter Unsalted 250g - Best Before: 16 Oct 21, 11 May 22, 12 May 22 </li> </ul> The products were available for sale across Australia at outlets including Woolworths, Coles, Aldi, Costco and independent supermarkets. Customers who have purchased the affected products are urged not to consume them and should return them for a full refund instead. “Consumers should not eat these products. Any consumers concerned about their health should seek medical advice,” the recall reads. “Consumers should return the products to the place of purchase for a full refund.” Customers seeking further information can contact the customer service team at Saputo Dairy Australia on 1800 032 479. Image: Saputo Dairy Australia Pty Ltd

Food & Wine

Sweet and tangy lemon and blueberry cheesecake

Time to prepare 1 hr 10 mins |Serves 10 Lemon and blueberry cheesecake Bringing together sweet blueberries and tangy lemons, this simple cheesecake is light but luscious. It’s the perfect end to a lazy summer meal! Ingredients <ul> <li>Melted butter, extra, to grease</li> <li>375g cream cheese, at room temperature, cubed (see Tips)</li> <li>3 eggs, at room temperature</li> <li>185g (3/4 cup) sour cream</li> <li>125ml (1/2 cup) thin (pouring) cream</li> <li>165g (3/4 cup) caster (superfine) sugar</li> <li>1 tablespoon finely grated lemon zest</li> <li>2 tablespoons freshly squeezed lemon juice</li> <li>200g fresh or frozen blueberries (see Tips)</li> <li>Icing (confectioners’) sugar, to dust</li> </ul> Biscuit base <ul> <li>100g plain sweet biscuits</li> <li>60g butter, melted</li> </ul> Directions 1. Preheat the oven to 150°C. Line the base of a 20cm spring-form cake tin with baking paper. Brush the side of the tin with a little melted butter to grease. 2. To make the Biscuit base, process the biscuits in a food processor until finely crushed. Add the butter and process until well combined. Sprinkle the mixture over the base of the tin and use the back of a metal spoon or the base of a glass to press down to cover evenly. Put the tin on a baking tray and place in the fridge. 3. Clean the food processor bowl and process the cream cheese until smooth. Add the eggs and process until smooth. Add the sour cream, thin cream, sugar, lemon zest and juice and process until well combined and smooth, scraping down the side and base of the bowl when necessary. Pour into the tin over the base. Scatter the blueberries over the top. 4. Bake for 1 hour 10 minutes or until the cheesecake is just set but the centre trembles slightly when the tin is shaken gently. Turn off the oven, use a wooden spoon to keep the oven door ajar and leave the cheesecake in the oven for 1 hour (this helps prevent the cheesecake from cracking). Transfer the cheesecake, still in the tin, to the fridge and chill for at least 3 hours or until well chilled. Dust with icing sugar and serve. Tips Having the cream cheese at room temperature means it will easily become smooth and creamy in the food processor. If you use it straight from the fridge it will take longer and you’ll need to scrape the side and base of the food processor frequently so that no lumps are left after processing. If using frozen blueberries, use them straight from the freezer – do not thaw. Variations Orange & Raspberry Cheesecake – Replace the lemon zest and juice with orange zest and juice. Replace the blueberries with fresh or frozen raspberries. Blueberry & White Chocolate Cheesecake – Replace the lemon zest and juice with 1 1/2 teaspoons natural vanilla extract or essence. Melt 180g good-quality white chocolate and cool to room temperature. Add to the bowl of the food processor just before transferring the mixture to the tin and process until just combined. Individual Lemon & Blueberry Cheesecakes – Line a 12-hole 80ml (1/3 cup) capacity muffin tin with paper cases. Divide the biscuit base, cream cheese mixture and blueberries evenly among the cases. Bake at 160°C for 30 minutes. Cool as per the recipe, then chill in the fridge for at least 1 hour before removing the paper cases and serving. Recipes and images from Bake Class by Anneka Manning ($39.99, Murdoch Books). Republished with permission <a href="https://www.wyza.com.au/recipes/lemon-and-blueberry-cheesecake.aspx">of Wyza.com.au.</a>

Food & Wine

Mum’s miracle hack for restoring ruined chopping boards

An online Melbourne mum and avid Tik Tok user by the name of <a rel="noopener" href="https://www.tiktok.com/@mama_mila_/video/6862601561869241606" target="_blank">Mama Mila</a> has wowed fans with her amazing hack to bring scratched wooden chopping boards back to life – and it’s so easy you can get it done in just minutes. “This hack is so quick and it's completely chemical-free,” writes Mila. “Just cut a lemon in half and rub the entire board with the juice. Once you've rubbed the board with lemon juice, sprinkle coarse sea salt and rub that in with a cloth.” Leave it for a few moments, and then rinse the board and leave it to dry. “Finally, rub it with mineral oil as this prevents it from absorbing moisture and cracking over time.” METHOD <ol> <li>Cut a lemon in half and rub the lemon juice into your wooden chopping board.</li> <li>Sprinkle coarse sea salt and rub it in with a microfibre cloth.</li> <li>Leave for a few moments, then rinse the board and leave it to dry.</li> <li>Rub is with a mineral oil to prevent it from absorbing moisture and cracking over time.</li> </ol> Thousands who viewed the quick and easy hack were blown away by just how simple and effective it is, writing “OMG” and “this is fantastic”. “I need this,” another wrote, “my board just cracked.” Others said they would definitely try it for themselves. IMAGES: Tik Tok / <a rel="noopener" href="https://www.tiktok.com/@mama_mila_/video/6862601561869241606" target="_blank">Mama Mila</a>

Home Hints & Tips

"Butter chicken man" given free butter chicken for a year after $1652 fine

<div class="post_body_wrapper"> <div class="post_body"> <div class="body_text "> Construction worker Noel Atkinson drove 32 kilometres in search of butter chicken and defied stay-at-home orders in his hunt for food. He was pulled over by police just metres from his ideal restaurant, he told <a rel="noopener" href="https://timesofindia.indiatimes.com/world/mad-mad-world/melbourne-man-half-indian-drives-30km-for-butter-chicken-fined-rs-86k-for-lockdown-violation/articleshow/77081044.cms?fbclid=IwAR1BcIacC4Wi-7OglljjaA1evo8edsC0bg0gvYoO-uNa2ZAlXoxCZpCD5x0" target="_blank" class="_e75a791d-denali-editor-page-rtflink">Times of India</a>. "Since it was after 11pm, all restaurants in my area were closed and I wanted to have butter chicken. I finally found one restaurant that was open, but there was no home delivery to my place due to the distance. So I decided to go there." Atkinson was issued with an infringement notice for breaching the stay-at-home orders issued in Melbourne. "I told the police I was out to buy food but was ordered to go home. Cops followed me for some time to make sure I was headed home," he explained. He made headlines around the world as "Butter Chicken Man", as many could relate to his quest for food. Atkinson plans on contesting the fine in court. "I don't think the rules are clear on how far a person is allowed to travel for food or takeaway. I will ask police to waive off the fine or approach the local court." <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/CC0Al6FBfkJ/?utm_source=ig_embed&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> <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/CC0Al6FBfkJ/?utm_source=ig_embed&utm_campaign=loading" target="_blank">https://7news.com.au/lifestyle/health-wellbeing/melbourne-man-cops-covid-fine-for-driving-from-werribee-to-cbd-for-butter-chicken-c-1175594 We 𝓀𝒾𝓃𝒹𝒶 get it... The lengths one can go to get that #Perfect👌 𝐁𝐮𝐭𝐭𝐞𝐫 𝐂𝐡𝐢𝐜𝐤𝐞𝐧... especially during the lockdown #Werribee you don't need to risk a fine for a delightful 𝗦𝘂𝗻𝗱𝗮𝘆 𝗡𝗶𝗴𝗵𝘁 𝗗𝗶𝗻𝗻𝗲𝗿 Just give our @desidhaba.tarneit outlet a call on (𝟎𝟑) 𝟖𝟕𝟓𝟒 𝟖𝟕𝟏𝟏 - And We'll deliver in a jiffy 🛵💨 . . . . . #MelbourneLockdown #melbournelockdown2 #melbourneLockdown2020 #ClientTestimonial #melbournelockdownagain #melbournelockdownroundtwo #smallbusinesssupport #melbournecbd #melbournecity #melbournelife #melbournefood #melbourneiloveyou #melbourneeats #cityofmelbourne #melbournesights #melbournetodo #ilovemelbourne #bhfyp #williamslanding #laverton #melbournewest #melbournian #tarneit #truganina #pointcook #wyndhamvale #hopperscrossing #localbusiness</a> <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/desidhaba_melbourne/?utm_source=ig_embed&utm_campaign=loading" target="_blank"> Desi Dhaba</a> (@desidhaba_melbourne) on Jul 18, 2020 at 10:53pm PDT </div> </blockquote> Amit Tetja, owner of Desi Dhaba, which was the restaurant Atkinson was driving to, said he was surprised someone got fined for driving to his restaurant. "I will be providing him free butter chicken for a year once he is able to visit us post lockdown." In an Instagram post, they wrote: “We kinda get it … the lengths one can go to get that perfect butter chicken, especially during lockdown. “Werribee you don’t need to risk a fine for a delightful Sunday night dinner.” The restaurant said it was not supporting or promoting that people should step out in these times and break rules. “We are only being compassionate for Noel and his love for our food as these are hard times for all and our empathy is towards all,” the eatery said. </div> </div> </div>

Food & Wine

RECALL ALERT: Peanut Butter brand recalled nationwide

IGA is urging shoppers to return a type of peanut butter after it was recalled over fears it may just trigger an allergic reaction to those with a nut allergy. Pana Organic is recalling its 200g Peanut Butter Chocolate Spread over a previously undeclared allergen. Consumers who have purchased the product for themselves from IGA are being encouraged to return it in exchange for a refund. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7836679/iga-peanut-butter-recall-2.jpg" alt="" data-udi="umb://media/54af5b58dc91479384512a6370bd0918" /> For more information, please contact Pana Organic on 1300 717 488. The plant-based and gluten free spread contains tree nuts - cashews and pistachios. Anyone with an allergy or intolerance to either nut may have a reaction if the spread is consumed. The affected batch has a best before date of 05/02/2021. The spread is sold at IGA, independent and specialty food stores across the country.

News

Butter chicken and sweet potato

Looking for something wholesome and fulfilling for dinner? Try out this comforting butter chicken and sweet potato dish as a winter’s warmer. Serves 4 Prep time: 15 mins + 1-hour marinating (optional) Cooking time: 40 mins Ingredients: <ul> <li>2 tbs tandoori curry paste</li> <li>¼ cup Greek yoghurt</li> <li>700g small chicken thigh fillets, trimmed </li> <li>1 tbs ghee or vegetable oil</li> <li>1 brown onion, finely chopped</li> <li>1 long green chilli, seeds removed, finely chopped</li> <li>800g sweet potato, peeled, halved lengthways, cut into 3cm pieces</li> <li>420g jar butter chicken sauce</li> <li>400g can finely chopped tomatoes </li> <li>150ml thickened cream</li> <li>Warm naan, to serve</li> <li>cucumber raita & coriander sprigs (optional), to serve</li> </ul> Method: <ol> <li>Combine curry paste and yoghurt in a bowl. Cut chicken in half crossways (if chicken is large cut into thirds). Stir into tandoori mixture. Cover and refrigerate for 1 hour only if you have time.</li> <li>Preheat oven 230°C fan forced. Remove chicken from marinade. Place on a greased tray. Roast 10 minutes in hot oven.</li> <li>Meanwhile, heat ghee or oil in a deep-frying pan or wok. Add onion and chilli. Cook stirring 4 minutes until soft. Add sweet potato, cook 5 minutes. Add butter chicken sauce and tomatoes. Bring to the boil. Cover, reduce heat and simmer for 15-20 minutes, stirring every 5 minutes until sweet potato just tender. Stir in cream. Add the chicken. Simmer for 10 minutes until chicken cooked through.</li> <li>Serve with warm naan, raita and coriander.</li> </ol> Tip: Ghee is clarified butter, its available in the Indian section of the supermarket. Once opened, store in the fridge. It’s great for cooking curries, pancakes, pikelets and cooking over high heat as it won’t burn like regular butter.

Food & Wine

Shoppers respond in outrage after Woolworths drops Australian product from shelves

Woolworths has copped a heap of criticism after pulling an Australian product from its shelves. Upset shoppers took to social media to make evident their anger over the store's choice to cut ties with Farmers Co Peanut Butter The spread which is described “as Aussie as you can get” on the supermarket’s website – is made with local peanuts and promises to keep “jobs and profits in Australia”. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7836351/peanuts-woolworths.jpg" alt="" data-udi="umb://media/3ca6b57967b24c32aaf56722362b87a6" /> Farmers Co Australian Peanuts "Smooth Ozenuts" peanut butter is being pulled from shelves. Woolworths has fiercely defended the “difficult decision” to remove Farmers Co peanut butter, telling <a rel="noopener" href="https://7news.com.au/" target="_blank">7NEWS.com.au</a> that a “sustained period” of slow sales had pushed the move. The supermarket went on to say they would continue to sell Bega’s Simply Nuts, which is also made with 100 per cent Australian grown peanuts. The decision however to drop Farmers Co peanut butter has not gone over smoothly with customers. One shopper wrote: “I was upset to hear that Woolworths will no longer be stocking this brand as the sales volume is less than other brands. “I, like many Australians, am keen to purchase Australian made products, now more than ever as more and more Australian made companies disappear. “I realise profits form an important part of all commercial businesses. “But shouldn’t it be weighed up against supporting Australian businesses and our embattled Aussie farmers as much as we can.” Another went on to say: “Woolworths, could you please keep this great tasting Aussie made/owned peanut butter from Farmers Co on your shelves as I believe it is getting the chop.” “Our current circumstances would have an increased interest by us Australians for a home grown product over other similar stocked items from China and Argentina.” Woolworths spokesperson responded to the backlash, telling <a rel="noopener" href="https://7news.com.au/" target="_blank">7NEWS.com.au</a> it had been a tough decision. “We made the difficult decision to remove Farmers Co peanut butter from our stores in our most recent range review process after a sustained period of underperforming sales,” the spokesperson said. “While we have supported Farmers Co over the last 18 months, it’s unfortunately not resonating with enough customers to continue stocking it. “As an alternative, we continue to stock Bega’s Simply Nuts - which is made using 100 per cent Australian grown peanuts - in the majority of our stores.”

Food & Wine

Lemon curd cheesecake eggs

Perfect for wowing your guests - these lemon curd cheesecake eggs are the ideal treat for your next function! Ingredients: <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> Directions: 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. 2. Gently knock the top off the Easter eggs to create a small opening, creating a cracked shell effect. 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. 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). Tips: Make Homemade White Chocolate Easter Eggs 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. Images and recipes from <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">Sweet! Celebrations by Elise Strachan</a> (Murdoch Books) RRP $39.99. 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>.

Food & Wine

Chocolate pancakes with caramel and peanut butter sauce

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

Food & Wine

World’s first butter bar opens in the US

Butter is a staple of many kitchens and dining tables around the world – but it is mostly seen as a complementary item rather than the main highlight. Bella La Crema is looking to change that view. Located in the Colorado town of Lyons, it is the world’s first butter bar with a menu full of homemade churned-dairy delights. Diners can enjoy savoury options such as the herbs de Provence-infused French Countryside as well as sweet concoctions like the chocolate, coffee and cinnamon-laden Mayan Chocolate Muse. The flights of flavoured butters – which are served with warm baguettes – are made with grass-fed, organic and non-homogenised cream with in-house culturing and churning. The bar also marks each new season or holiday by launching a new butter. Owner and operator Shauna Lee Strecker said she wanted to “make butter beautiful again”. She told <a href="https://www.foodandwine.com/travel/butter-bar-bella-la-crema-colorado">Food&Wine</a>, “Butter had been ruined, in my opinion … People were just using it as a throw-aside condiment, much like ketchup or mustard. Most of the store-bought butter is ridiculous – it’s crap. That’s why I decided to make butter beautiful again.” Looking to eat something heavier? The bistro-bar also offers an assortment of dishes, from salads to burgers and bisques.

International Travel

Indulge your sweet tooth with lemon polenta cake

Polenta is made from dried corn and is a common staple in Northern Italy where it is served as an alternative to rice or potatoes. Used in cakes, it creates a wonderful dense texture and is perfect for people on a wheat-free diet. This makes quite a large cake which keeps beautifully for several days. I like to serve it warm with ice-cream as a dessert. Time to prepare: 20 minutes Cooking time: 70 minutes Serves: 12 Ingredients <div class="article-body"> <ul> <li>450g butter, softened</li> <li>450g sugar</li> <li>6 large eggs</li> <li>Zest and juice of 3 lemons</li> <li>Zest and juice of 1 orange</li> <li>2 teaspoons vanilla extract</li> <li>450g ground almonds</li> <li>300g instant yellow polenta</li> <li>2 teaspoons baking powder</li> <li>Icing sugar, to serve</li> <li>Mascarpone, to serve</li> </ul> Directions <ol> <li>Preheat the oven to 170°C. Grease a 26cm non-stick springform tin.  </li> <li>Using electric beaters, beat the butter, sugar and zests of lemon and orange together until thick and pale. With the motor running, add the eggs, one at a time and beat well after each addition.  </li> <li>Fold in the lemon juice, orange juice, vanilla extract, ground almonds, polenta and baking powder. Mix thoroughly so all the ingredients are combined.  </li> <li>Pour the batter into the prepared tin, tapping gently to make sure there are no air bubbles.  </li> <li>Bake for 40 minutes, then reduce the heat to 150°C and bake for a further 20–30 minutes. If necessary, cover the cake with foil if it is beginning to brown too quickly. </li> <li>Remove the cake from the oven and allow to cool in the tin. When cold, remove from the tin.</li> <li>To serve, sprinkle with icing sugar and serve with a dollop of mascarpone mixed with some lemon zest or lemon gelato.</li> </ol> Tips To make baby polenta cakes, halve the recipe and bake in lined muffin cups for 25 minutes, then 15 minutes at the reduced temperature. Recipe and image from Bake Your Cake & Eat it Too (New Holland Publishers), RRP $29.99, <a rel="noopener" href="http://www.newhollandpublishers.com/" target="_blank">newhollandpublishers.com</a>. </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/lemon-polenta-cake.aspx" data-title="Lemon Polenta Cake | WYZA" data-description="A common staple in Northern Italy, using polenta in cakes creates a wonderful dense texture and is perfect for people on a wheat-free diet - wyza.com.au"> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-0d0bd90e-658a-43d4-80a6-1fd1f5aaa696"> Written by Wyza. Republished with permission of <a href="https://www.wyza.com.au/recipes/lemon-polenta-cake.aspx">Wyza.com.au</a>. </div> </div> </div>

Food & Wine

Try this: Lemon ginger sumac barbecued prawns

Perfect for a summer barbecue, these prawns have a delicious twist. Ingredients <ul> <li>700g large prawns, peeled and deveined</li> <li>¼ cup olive oil</li> <li>1 tsp sesame oil</li> <li>2 tbsp fresh lemon juice + zest of 1 lemon (or lime)</li> <li>½ yellow onion, chopped</li> <li>1 clove garlic, peeled</li> <li>3 tbsp The Ginger People®Organic Ginger Juice</li> <li>1 tbsp fresh coriander, chopped</li> <li>1 tsp sumac</li> <li>¼ tsp salt</li> <li>¼ tsp ground black pepper</li> </ul> Directions <ol> <li>In a blender or food processor, process the olive oil, sesame oil, lemon juice, lemon zest, onion, garlic, ginger juice, coriander, sumac, salt and pepper until smooth.</li> <li>Reserve a small amount for basting. Pour the remaining mixture into a dish, add prawns. Stir to coat. Cover and refrigerate for 2 hours.</li> <li>Preheat grill for medium heat. Thread prawns onto skewers. Discard marinade. Lightly oil grill grate. Grill prawns for 2 to 3 minutes per side, or until opaque. Baste with reserved marinade.</li> </ol> Recipe from <a href="http://gingerpeople.com.au/cooks-corner">The Ginger People</a>. Republished with permission of <a href="/Wyza.com.au.">Wyza.com.au.</a>

Food & Wine

Why does lemon juice lighten the colour of tea?

I’ve always wondered what happens when pouring a few drops of lemon juice into a cup of tea (no milk added). Why does it lighten the tea’s colour? – Michel, Paris To answer this question, we need to think about the molecules that give a cup of tea its colour - and how lemon juice affects them. Tea is typically made from the plant Camellia sinensis. It is one of the most consumed beverages (second only to water) globally and is ranked as the <a href="http://www.fao.org/3/a-i4480e.pdf">most consumed manufactured drink</a>. The origins of its consumption were first recorded more than 5,000 years ago, so it is also one of the world’s oldest drinks. Tea has been used for a variety of health conditions in China since ancient times, and it took time (around 1,000 years) to change from being seen as a medicine to today’s “every day drink”. Some of the health benefits of tea are now receiving <a href="https://theconversation.com/health-check-five-reasons-to-put-the-kettle-on-and-have-a-cup-of-tea-42419">renewed attention</a>. <h2>The colour of tea</h2> Today, tea varieties are heavily dependent on the processing techniques after harvest. These include oxidation and fermentation of tea leaves, which change their colour and flavour. Use of these manufacturing techniques provides six distinctive categories of tea, based primarily on colour: green, yellow, dark, white, oolong, and black. Black tea and green tea are often (but not always) obtained from the same plant but their chemical makeup is vastly different. The leaves used for green tea production are heated either by steam, pan frying, roasting or baking immediately after harvesting. This process stops chemical reactions driven by the enzyme polyphenol oxidase that would otherwise oxidise coloured chemicals such as polyphenols (catechins). This results in tea keeping its familiar yellow-green colour. Once the leaves are “fixed” they are soft – and are then rolled and dried to become the product we see on supermarket shelves. The production of black tea depends on the enzymes being allowed to oxidise the catechins completely to form new chemicals – these are pigments (theaflavin and thearubigin) that provide the characteristic dark colour. Although thearubigins are less common in your black teabag (around 10-20% of the dry weight), they are more soluble – so when you make a brew these compounds can account for up to <a href="https://www.sciencedirect.com/science/article/pii/B9780080453828001088">60% of the solids</a> suspended in the solution. In broad terms, all other colour categories of tea fit between green and black. So categorisation of teas based simply on colour mostly depends on the type and amounts of these compounds found in the brewed product. <h2>What happens when lemon juice is added?</h2> The thearubigins in brewed tea are highly coloured (red-brown) molecules that <a href="https://www.sciencedirect.com/science/article/pii/S030881460100108X">change according to the acidity of the liquid used</a>. If the water used for the tea infusion is relatively alkaline (for example, due to limescale found in “hard” water), the colour of the tea will be darker and deeper. However, once an acid such as a slice of lemon or lemon juice is added, tea changes colour because of an increase in acidity (reduction in pH) of the beverage itself. Lemon juice is quite strong as a food acid – a few drops are enough to alter the theaurbigins, resulting in a dramatic change in colour. Interestingly, theaflavins are not that affected by the change in acidity, and still retain their normal dark red colour. In a case of green tea, the addition of lemon juice will also affect the colour through a similar process. This results in a much paler beverage - beyond the level that would occur just by initial tea suspension. <h2>Does lemon juice make your tea healthier?</h2> The beneficial health effects of tea are linked to its total polyphenol content, mainly the catechins. However, one of the problems with these compounds is that they are rather unstable. When alkaline (hard) water is used, they break down relatively quickly (<a href="https://www.sciencedirect.com/science/article/pii/S0308814603000621">within a few minutes of brewing</a>). Even if they do remain in solution, the absorption of these compounds is low (less than 2%), and can also be inhibited by the <a href="http://www.mdpi.com/2076-3921/4/2/373">food consumed with your cuppa</a>. Increasing the acidity of drinks has been shown to improve the stability of catechins in beverages. This is one of the main reasons why drinks such as iced teas tend to be quite acidic. However, to make them more palatable, relatively high levels of sweeteners (mainly sugars) are also added. So, all up, although the key compounds in your cup of tea tend to degrade quickly, the addition of lemon does protect them temporarily from this breakdown. But it’s not a huge effect. Adding lemon can enhance the flavour and enjoyment of tea, and change its colour, but its best not to expect any extra boosts to your health.<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/91324/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> Written by Nenad Naumovski, Asistant Professor in Food Science and Human Nutrition, University of Canberra and Duane Mellor, Senior lecturer, Coventry University. Republished with permission of <a rel="noopener" href="https://theconversation.com/ive-always-wondered-why-does-lemon-juice-lighten-the-colour-of-tea-91324" target="_blank">The Conversation</a>.

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