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Lyndey Milan’s simple chocolate fudge cake

<p>Time to prepare <em>65 mins</em> |Serves <em>8</em></p> <p>Ready to discover the best chocolate cake ever?</p> <p><strong>Ingredients</strong></p> <ul> <li>150g butter</li> <li>¾ cup (165 g) brown sugar an</li> <li>150g dark chocolate</li> <li>1/3 cup condensed milk</li> <li>½ cup sour cream</li> <li>2 eggs</li> <li>¾ cup (110g) self-raising flour</li> </ul> <p><strong>To serve</strong></p> <ul> <li>2 tablespoons dark cocoa powder</li> <li>2 x 125g punnets fresh raspberries</li> <li>Melted white chocolate for drizzling</li> <li>Thick cream (optional)</li> </ul> <p><strong>Directions</strong></p> <p>1. Preheat oven to 170°C (150°C fan-forced). Place a 23cm (aprox) round silicone dish (<u><a href="https://gifts.com.au/brands/lyndey-milan">from the Lyndey Milan range</a></u>) on a baking tray. Or lightly grease a 23cm round cake tin and line base with baking paper.</p> <p>2. Melt the butter in a medium saucepan and add sugar, chocolate and condensed milk. Cook over a low heat, stirring occasionally, until the mixture thickens slightly and the sugar dissolves. Remove from the heat and cool slightly.</p> <p>3. Whisk together sour cream and eggs in a large mixing bowl. Add cooled chocolate mixture and flour and mix well. Pour into dish and bake for 45 - 55 minutes or until cooked. Stand in dish for 10 minutes before turning onto a wire rack to cool.</p> <p>4. To serve, place cake on serving plate, sieve cocoa over the top of the cake. Add the raspberries and drizzle with the melted white chocolate. Serve with thick cream if desired.</p> <p><em>Recipe provided by <a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fsearch.ep%3Fauthor%3DLyndey%2520Milan">Lyndey Milan</a>.</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/lyndey-milans-simple-chocolate-fudge-cake.aspx">Wyza.com.au.</a></em></p>

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A sweet treat: apple pie from Milan

<p>Serves 8</p> <p>Is there anything better than a delicious home cooked apple pie? Get ready for rave reviews to roll in!</p> <p>“I have such beautiful memories of my early days in Lombardy. The lessons I learned about family, food and tradition, and how intertwined they are, are at the heart of everything I do today,” says chef Alessandro Pavoni. “This dish reminds me of British apple pie. Russet apples have the perfect texture for it, plus they don’t release too much liquid. If they’re unavailable, use another similar apple that’s not too juicy, such as gala.”</p> <p><strong>Ingredients</strong></p> <ul> <li>1 kg russet apples</li> <li>1/3 cup (80 ml) dry white wine finely grated zest of 1 lemon 180 g caster sugar</li> <li>1 pinch of fine salt</li> <li>¼ cup (40 g) sultanas 60 g mixed peel</li> <li>60 g unsalted butter 18 slices white sandwich bread, crusts removed</li> <li>1½ tablespoons dark rum Mascarpone Cream (to serve)</li> </ul> <p><strong>Directions</strong></p> <p>Preheat the oven to 180°C.</p> <p>1. Peel and core the apples and cut each one into 16 thin wedges. Place in a heavy-based saucepan over high heat with the wine, lemon zest and 90 g of the caster sugar. Bring to the boil, then reduce the heat to medium and cook, covered, for 10 minutes. Uncover, add the salt and cook for another 15 minutes or until the liquid has evaporated.</p> <p>2 Remove from the heat, stir in the sultanas and mixed peel, then cover and set aside.</p> <p>3. Beat the butter and remaining sugar with a wooden spoon until well combined. Use three-quarters of this mixture to butter the base and side of a 23 cm round springform cake tin. Completely line the base and side of the tin with the bread, cutting the slices to fit as necessary and reserving some for the top, pressing gently to secure them in place.</p> <p>4. Fill with the apple mixture, then top with the remaining bread and spread the remaining butter mixture over the top.</p> <p>5. Bake for 40 minutes or until the bread is lightly golden. Remove from the oven, immediately pour the rum over the top and set aside for 30 minutes.</p> <p>6. Serve warm with a bowl of mascarpone cream on the side.</p> <p>Recipes from the book, <a href="https://www.penguin.com.au/products/9781921383380/lombardian-cookbook"><em>A Lombardian Cookbook</em></a> by Alessandro Pavoni and Roberta Muir, with photography by Chris Chen, published by Lantern, RRP $59.99.</p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/apple-pie-from-milan.aspx">Wyza.com.au.</a></em></p>

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Lyndey Milan’s chocolate pretzel and marshmallow slice

<p>Home cook hero Lyndey Milan shares a wickedly delicious chocolate pretzel slice recipe.</p> <p><strong>Ingredients</strong></p> <ul> <li>250g shortbread biscuits</li> <li>100g salted butter, melted</li> <li>250g dark chocolate bits (chips)</li> <li>150g marshmallows, halved</li> <li>75g mini pretzels</li> <li>250g pecans, walnuts or macadamias, roughly chopped</li> <li>100g milk chocolate buttons, roughly chopped</li> <li>100g white chocolate bits (chips)</li> <li>395g can condensed milk</li> <li>2 teaspoons salt flakes (optional)</li> <li>125g dark chocolate (melted)</li> </ul> <p><strong>Method</strong></p> <ol> <li>Preheat oven to moderate, 180°C (160°C fan-forced). Line a <a href="http://lyndeymilan.com/bakeware-range/">33 x 24 x 4.5 baking tray </a>with baking paper.</li> <li>Crush biscuits in a food processor until fine, add butter, just long enough to combine. Press over base of tin and push down. Scatter over dark chocolate chips, marshmallows, pretzels and pecans.</li> <li>Sprinkle with the chopped milk buttons and white chocolate bits. Drizzle condensed milk over top. Sprinkle with salt flakes if desired.</li> <li>Bake for 25-30 minutes or until the slice is mostly firm. If the top is browning too quickly cover loosely with a sheet of foil.</li> <li>Leave to cool completely or refrigerate. Cut into small squares or slices to serve. Before serving melt dark chocolate in a snap lock bag in a bowl filled with hot water, snip corner and drizzle melted chocolate over slices.</li> </ol> <p><strong>Tips</strong></p> <p>Most slices take time, preparing the different layers and cooking and preparing different layers. This one doesn’t but it is very, very rich. Don’t even think about using skim condensed milk.</p> <p><em>Recipe from <a href="http://lyndeymilan.com/">Lyndey Milan</a>. As seen in Episode 4 in Lyndey Milan's Easy Summer Baking Secrets. More recipes at <a href="http://lyndeymilan.com/">www.lyndeymilan.com</a>.</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/lyndey-milan-chocolate-pretzel-marshmallow-slice.aspx">Wyza</a>.</em></p>

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Lyndey Milan's white chocolate ganache hearts

<p>Create delightful melt-in-your-mouth moments with Lyndey Milan's unbelievably easy white chocolate treats. Make it with just three ingredients!</p> <p><strong>Time to prepare:</strong> 5 minutes</p> <p><strong>Cooking time:</strong><strong> </strong>3 minutes</p> <p><strong>Ingredients</strong></p> <p>190g white chocolate (which will melt not bits)</p> <p>1½ tablespoons thick cream</p> <p>3 teaspoons (15ml) Kahlua or Baileys (optional)</p> <p><strong>Directions</strong></p> <p>1. Heat cream in a very small saucepan or microwave and boil until it reduces by half. Stir in the liqueur if using. Pour over broken white chocolate in a dry heatproof bowl and either microwave for 1-2 minutes on 50% power until chocolate has melted; or place over a saucepan of simmering water until chocolate has melted. Do not overheat the chocolate.</p> <p>2. Stir until combined but do not overbeat. Refrigerate and stir occasionally until it is firming up evenly.</p> <p>3. Put into a piping bag with a plain wide nozzle and pipe into the<span> </span><a rel="noopener" href="http://lyndeymilan.com/bakeware-range/" target="_blank"><span>heart shaped petite mould</span></a>. Alternatively spoon in. Level off any excess with a spatula. Refrigerate until firm then turn out.</p> <p><strong>Tip:</strong> If for some reason your chocolate mixture seizes, add a little more very hot cream.</p> <p><em>Written by Wyza. Republished with permission of <a href="https://www.wyza.com.au/recipes/lyndey-milan-white-chocolate-ganache-hearts.aspx">Wyza.com.au.</a></em></p>

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Lyndey Milan's Dark Chocolate Ganache Shells

<p>Celebrity home cook Lyndey Milan shares a rich and creamy dark chocolate treat the whole family will love! Plus, it's super easy – and super fast – to prepare.</p> <p><strong>Ingredients:</strong></p> <ul> <li>150g good quality dark chocolate</li> <li>2 tablespoons (40ml) thick cream</li> <li>1 tablespoon (20ml) Grand Marnier or Cointreau (optional)</li> </ul> <p><strong>Directions:</strong></p> <ol> <li>Heat cream in a very small saucepan or microwave and boil until it reduces by half. Stir in the liqueur if using. Pour over broken dark chocolate in a dry heatproof bowl and either microwave for 1-2 minutes on 50% power until chocolate has melted; or place over a saucepan of simmering water until chocolate has melted. Do not overheat the chocolate.</li> <li>Stir until combined, but do not overbeat. Refrigerate and stir occasionally until it is firming up evenly.</li> <li>Put into a piping bag with a plain wide nozzle and pipe into the round petite silicon moulds. Alternatively, spoon in. Level off any excess with a spatula. Refrigerate until firm then turn out.</li> </ol> <p><strong>Tips:</strong></p> <p>If for some reason your chocolate mixture seizes, add a little more very hot cream.</p> <p><em>Recipe provided by <a href="http://lyndeymilan.com/">Lyndey Milan</a>.</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/lyndey-milan-dark-chocolate-ganache-shells.aspx">Wyza.com.au</a>.</em></p>

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Lyndey Milan’s perfect pasta with quick cherry tomato sauce

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

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Lyndey Milan’s spiced chickpea, pumpkin and spinach salad

<p><span style="text-decoration: underline;"><strong>Serves:</strong></span> 4</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>700g butternut pumpkin, peeled, seeded, cut in 2-3cm chunks</li> <li>1 ½ tablespoons (30ml) extra virgin olive oil</li> <li>1 teaspoon Dijon mustard</li> <li>1 tablespoon (20ml) apple cider vinegar</li> <li>Pinch sugar (optional)</li> <li>Salt and freshly ground black pepper to taste</li> <li>200g baby spinach leaves</li> <li>1 red onion, finely sliced</li> <li>120g soft goats curd cheese or feta, crumbled</li> <li>1 ¼cups spiced chickpeas</li> </ul> <p><em>To make 1 ¼ cups spiced chickpeas</em></p> <ul> <li>400 g chickpeas, drained and rinsed</li> <li>1 tablespoon (20ml) extra virgin olive oil</li> <li>1 teaspoon smoked paprika</li> <li>½ teaspoon ground cumin</li> <li>½-1 teaspoon salt flakes, or to taste</li> <li>Pinch of cayenne pepper or chilli powder (optional)</li> </ul> <p class="Default"><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <p>1. Preheat oven to 200°C. Toss pumpkin with 2 teaspoons (10ml) of extra virgin olive oil, place on a tray and cook for 10 minutes.</p> <p>2. Meanwhile, combine remaining oil with mustard, vinegar, sugar, salt and pepper in a bowl or screw-top jar and shake until well combined or whisk together in a bowl.</p> <p>3. Place spinach leaves in a bowl, top with onion and cheese and toss gently with the dressing.</p> <p>4. To serve, individually plate the salad and then top with the pumpkin and spiced chickpeas.</p> <p><em>To make 1 ¼ cups of spiced chickpeas</em></p> <p>1. In a bowl or plastic bag, toss together the chickpeas, olive oil, paprika, cumin, the 1 teaspoon salt and the cayenne if you want the extra kick of heat</p> <p>2. Preheat oven to 180°C. Place the chickpeas on a tray and roast until they are golden and slightly crisp, 10 minutes, or 15 minutes for really crisp.</p> <p><em><strong><img width="208" height="139" src="https://oversixtydev.blob.core.windows.net/media/43631/lyndey-milan_208x139.jpg" alt="Lyndey Milan" style="float: right;"/>Lyndey Milan is an acclaimed Australian Chef and Philips Kitchen Appliances ambassador.</strong></em></p>

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Lyndey Milan’s prawn salad with macadamia dressing

<p>If you’re entertaining you certainly don’t want to spend your time toiling in the kitchen, so embrace Lyndey Milan’s easy-to-fix delicious macadamia recipe which is sure to spice up your traditional party fare, whether you’re hosting a BBQ or creating potluck dishes to share.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 8</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>750g asparagus</li> <li>200g baby rocket leaves</li> <li>2 medium (2 x 300g) mangoes, sliced thinly</li> <li>2 medium (2 x 170g) avocadoes, sliced thinly</li> <li>1/2 cup loosely packed mint leaves</li> <li>1 ¼ cups (175g) unsalted toasted macadamia nuts</li> <li>Coarsely ground black pepper</li> <li>2kg medium cooked prawns or 1 kg peeled prawns</li> </ul> <p>For the macadamia dressing</p> <ul> <li>1/3 cup (80ml) strained passionfruit pulp (6 passionfruit)</li> <li>1/2 cup (125ml) macadamia oil</li> <li>2 small fresh red chillies, seeded, chopped finely</li> <li>2 tablespoons (40ml) lime juice</li> <li>1 tablespoon finely grated fresh ginger</li> <li>1 teaspoon caster sugar</li> <li>1/2 teaspoon salt</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Barbecue or grill asparagus until just tender. Cool and cut into thirds on an angle.</li> <li>Roughly chop ½ cup (70g) macadamias, finely chop ¼ cup (35g) and leave remainder whole.</li> <li>For the macadamia dressing, combine all ingredients in a screw-top jar; shake well. Just before serving add the ¼ cup finely chopped macadamias and shake again.</li> <li>Combine asparagus, rocket, mango, avocado, mint and macadamias on serving platter or individual bowls.</li> <li>Just before serving, put prawns on serving plates, drizzle with macadamia dressing.</li> </ol> <p><em>Recipe courtesy of Australian Macadamias. <span style="text-decoration: underline;"><strong><a href="http://www.australian-macadamias.org/consumer/en/taste/recipes" target="_blank">Visit their site for more yummy food ideas.</a></strong></span></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/barbecued-prawns-with-a-twist/"><span style="text-decoration: underline;"><em><strong>Barbecued prawns with a twist</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/prawn-rolls/"><span style="text-decoration: underline;"><em><strong>Prawn rolls</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/prawn-and-vermicelli-salad/"><span style="text-decoration: underline;"><em><strong>Prawn and vermicelli salad with coconut cream, kaffir lime and betel leaves</strong></em></span></a></p>

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