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URGENT RECALL: Popular almond milk brand linked to severe illness

<p>A popular brand of almond milk is being urgently recalled from stores around New South Wales after the product was linked to a case of botulism.</p> <p>Inside Out almond milk, which is stocked at Woolworths, is being removed from the shelves over fears that bottles may contain botulinum, a neurotoxin that can cause disease.</p> <p>NSW Health has confirmed one case of botulism, a rare but fatal illness caused by toxins attacking the body’s nerves, has been linked to the product.</p> <p>The person suffered “severe symptoms” and was admitted to the hospital.</p> <p>The director of NSW Health’s One Health branch said the illness can be fatal.</p> <p>"Early symptoms of foodborne botulism include weakness, fatigue and vertigo," Glasgow said.</p> <p>"While these symptoms occur commonly due to a number of health conditions, with botulism it is usually followed by blurred vision, dry mouth and difficulty swallowing. Nausea and vomiting may also occur."</p> <p>"These symptoms can progress to paralysis of the arm muscles and continue down the body to the trunk and legs, and paralysis of breathing muscles can be fatal." She added.</p> <p>"We are urging anyone who has consumed this product and experiences these serious symptoms to seek immediate medical attention.”</p> <p>Glasgow warned that “most cases” can recover if treated early.</p> <p>"In foodborne botulism, symptoms may begin from a few hours to several days after consuming the contaminated product," she said.</p> <p>Any affected products have a used-by-date of March 1, 2023.</p> <p>The warning comes just a day after a basketball ring set that was sold at leading sports stores across Australia for over two years was also recalled.</p> <p>In late January, Hyundai had to recall thousands of cars to fix a software glitch interfering with the “fail-safe” driving mode, a fault capable of causing a crash.</p> <p>Image credit: Getty</p>

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Does almond milk deserve to be called “milk”?

<p>At a conference about <a href="https://proteintech.events/">disruptive innovations in food production</a> last week, dairy industry spokespeople criticised the “milk” labelling of non-dairy products such as almond or rice milks.</p> <p><a href="https://www.fedfarm.org.nz/">Federated Farmers</a>, a rural advocacy group, prompted media headlines with a suggestion that we should call a beverage made from almonds <a href="https://www.rnz.co.nz/national/programmes/checkpoint/audio/2018706641/should-vege-products-be-able-to-use-meat-and-dairy-terms">almond juice</a> because it is “definitely not a milk under the definition in the Oxford dictionary”.</p> <p>In a similar vein, the chief science officer for the dairy cooperative Fonterra, <a href="https://www.fonterra.com/nz/en/about/our-markets.html">the world’s largest dairy exporter</a>, said:</p> <p>These plant-based milks have a positioning that says they are milk and that they are plant-based. Unfortunately, from a content basis, they are providing inferior nutrition compared to what you find in dairy products.</p> <p>Their position is that labelling plant-based beverages as milk is misleading consumers into buying nutritionally inferior products. This position is gaining momentum around the world. The US Food and Drug Administration (<a href="https://www.fda.gov/home">FDA</a>) is <a href="https://www.vox.com/2018/8/31/17760738/almond-milk-dairy-soy-oat-labeling-fda">considering making “milk” a label exclusive to dairy products</a>. And the European Court of Justice has already upheld a law <a href="https://www.bbc.com/news/business-40274645">restricting the use of dairy terms on soy products</a> (even though almond milk is exempt).</p> <p>We disagree. Calling the product “almond milk” makes sense and doesn’t mislead anyone.</p> <p><strong>Defining milk</strong></p> <p>“An almond doesn’t lactate,” according to <a href="https://reason.com/2018/10/17/an-almond-doesnt-lactate/">FDA Commissioner Scott Gottlieb</a>, so almonds cannot be milked. But defining milk by its method of production won’t cut it. The US-based company Perfect Day, for example, makes <a href="https://www.vox.com/future-perfect/2019/7/15/20694715/vegan-ice-cream-lab-grown-dairy-perfect-day">dairy products</a> without the involvement of any udders or even cows. They genetically modified a protein-creating microorganism to produce the same proteins found in cow’s milk: casein and whey.</p> <p>A more useful way to define something is to look at its intended function. Consider a mouse trap. A mouse trap is a thing that is designed to trap mice. These traps use various materials and trapping mechanisms, but these differences don’t matter. The function of all these traps is the same, so they are all “mouse traps”.</p> <p>Almond milk and other plant-based beverages function as milks. They go well with cereal, can be consumed by themselves, and provide nutrition. In fact, almond milk has been used widely as an animal milk substitute <a href="https://www.smithsonianmag.com/history/nut-milks-are-milk-says-almost-every-culture-across-globe-180970008/">since the middle ages</a>. Plant-based milks do what animal milks do, with the advantage of being acceptable for people who cannot or do not want to consume animal milks.</p> <p>Just like different traps are “mouse traps” because they all have the function of trapping mice, different kinds of consumable liquid, from cows, goats, coconuts, soy or almonds are all “milks” because they all perform the functions we associate with milk.</p> <p><strong>Milk and nutrition</strong></p> <p>Animal <a href="https://www.healthline.com/nutrition/foods/milk">milk is nutrient rich</a> and <a href="https://www.bestfoodfacts.org/is-plant-based-milk-healthy/">more nutrient rich than many plant-based milk</a>alternatives. But, basing the definition of “milk” on nutritional claims might not help the dairy lobby distinguish their products from plant-based alternatives.</p> <p>As soon as a nutrition threshold is set for milk, plant-based beverages could be fortified with additives until they became milks. Some <a href="https://www.medicalnewstoday.com/articles/325425.php">soy milks are already fortified</a> with calcium and nutrients to aid calcium absorption. Emulating the higher levels of protein and certain vitamins and minerals (but presumably not fat and sugars) might not be too challenging, especially given the impressive, ongoing advances in food technology.</p> <p>Given that almond milk performs all of the milk functions we expect, including having some nutritional value, it makes sense to call it “milk”.</p> <p><strong>Misleading consumers</strong></p> <p>Even if you don’t like functional definitions, consumers are not being misled by product names like “almond milk”. Consumers don’t think that peanut butter has dairy butter in it. They also don’t think that almond milk is cows’ milk with almond flavouring.</p> <p>The companies making almond milk should not want consumers to think their product has dairy in it. Many consumers of plant-based milks choose them because they want milk but not the <a href="https://nutrition.org/going-nuts-about-milk-heres-what-you-need-to-know-about-plant-based-milk-alternatives/">dairy-related moral or dietary problems</a> that come with it. If many people believed that almond milks contained dairy, the companies would quickly change the name to almond juice.</p> <p>Consumers also aren’t misled by the lower nutritional value of plant-based milks (relative to animal-based milks). Only very health-conscious people buy animal milk for a specific nutrition profile. And, <a href="https://www.sph.umn.edu/news/reads-nutrition-facts-food-labels/">very health-conscious people read nutritional labels</a>, so they are not going to be misled by low-nutrition juices masquerading as milks.</p> <p>Being misled about a product can have harmful effects. Requiring cars to be sold with a recent warrant of fitness is important because it can prevent the expensive mistake of “buying a lemon”. Labelling poisons as such is even more important because poison-related consumer mistakes could be deadly. But we need to find a workable balance between adequately protecting consumers and not placing too many burdens on producers.</p> <p>Consumers realise that almonds don’t lactate, and that plant-based milks are designed to be functional alternatives to animal-based milks. So, the name “almond milk” doesn’t mislead anyone.</p> <p><em>Written by Dan Weijers and Nick Munn. Republished with permission of </em><a href="https://theconversation.com/almonds-dont-lactate-but-thats-no-reason-to-start-calling-almond-milk-juice-121306"><em>The Conversation</em></a><em>. </em></p>

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Oat biscuits with almond butter and marmalade

<p>These comforting, crispy oat biscuits are brought to life with the combination of almond butter and slightly bitter marmalade. You could use any flavour or jam that you prefer though. I also adore these biscuits with cheese and fruit paste!</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 10 biscuits</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the biscuits</em></p> <ul> <li>60g plain flour</li> <li>½ tsp. baking soda</li> <li>Pinch sea salt</li> <li>100g rolled oats</li> <li>1 tbsp. butter, softened</li> <li>60ml boiling water</li> <li>40g sultanas</li> </ul> <p><em>To assemble</em></p> <ul> <li>3 tbsp. almond butter</li> <li>3 tbsp. marmalade</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Preheat oven to 180°C fan bake. Line a baking tray with baking paper.</li> <li>Combine the flour, baking soda, salt and oats. Using your fingers, mix the butter into the dry mix as well as you can and then stir in just enough boiling water in order to form a dough which holds together but isn't too sticky. Finally, mix through the sultanas.</li> <li>Using your hands, form walnut-sized balls of the dough and place them onto the tray. Flatten each biscuit down with the palm of your hand.</li> <li>Bake for about 12 to 15 minutes or until golden and crisp.</li> <li>To assemble, spread about a teaspoon of almond butter onto each biscuit followed by dollop of marmalade. Serve immediately!</li> <li>Store any remainders in an airtight container in a cool, dry place.</li> </ol> <p><em>Written by Jordan Rondel. 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>. Image credit: Emma Boyd/Stuff.</em></p>

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Gluten-free mandarin almond muffins

<p>The muffins are made using almond meal and cornflower because many people are choosing to go gluten-free for lifestyle choices or they have celiac disease.</p> <p>Mix all the liquids together first and lightly fold in the almond meal and cornflour. Muffins should never be over-mixed.</p> <p>You can top yours with Malibu chocolate ganache and candied orange. To make the latter, she has cut extremely thin slices of citrus fruit, dipped these in caster sugar, placed them on an oven tray and baked them at 150 degrees Celsius for 20 to 25 minutes.</p> <p>"The sugar caramelises around it. You want to get the slices as thin as you can otherwise they will leak too much juice."</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>5 eggs</li> <li>250g caster sugar</li> <li>250g ground almonds 250g</li> <li>15g cornflour</li> <li>5g baking powder</li> <li>350g mandarins boiled and blitzed</li> </ul> <p><em>For the Malibu chocolate ganache</em></p> <ul> <li>500g dark chocolate</li> <li>250ml cream</li> <li>20ml Malibu (optional)</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Place mandarins in a pot with water and cover with a lid and bring to the boil. Simmer for 1 to 1.5 hours until soft and cooked.</p> <p>2. Allow to cool. Remove pith and blitz in a food processor.</p> <p>3. Lightly whisk eggs with the sugar.</p> <p>4. Sieve ground almonds, corn flour, and baking powder and add to the eggs.</p> <p>5. Mix in with the blitzed mandarins and pour into prepared tins.</p> <p>6. Bake at 160 degrees Celsius for 30 to 50 minutes, take out, cool on a baking rack, top with chocolate ganache and candied orange.</p> <p><em>For the Malibu chocolate ganache</em></p> <p>1. Chop chocolate into small pieces.</p> <p>2. Pour cream into a heavy bottom pot and bring to a boil</p> <p>3. Once the cream comes to a boil, put the chocolate into the cream and allow to sit for a minute.</p> <p>4. Stir until chocolate is completely dissolved and the ganache is smooth.</p> <p>5. Cool ganache completely before using.</p> <p><em>Written by Virginia Winder. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.</span></strong></em></p>

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Double chocolate, banana and almond muffins

<p>The perfect afternoon treat packed with the nutritional value of bananas and complimented with the indulgent taste of milk chocolate.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 16</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>4 bananas, mashed</li> <li>200 gm or 1 cup caster sugar</li> <li>150 ml or ⅔ cup oil</li> <li>2 eggs</li> <li>1 teaspoon vanilla essence</li> <li>240 gm or 1 ½ cups plain flour</li> <li>2 teaspoons baking soda</li> <li>50 gm or ½ cup good quality dark cocoa</li> <li>100 gm good quality milk chocolate, chopped into chunks</li> <li>100 gm flaked almonds</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Pre-heat the oven to 180°C. Prepare a muffin tray with 12 or 16 muffin papers.</p> <p>2. Sift the flour, baking soda and cocoa together.</p> <p>3. Mix the bananas, caster sugar, oil and eggs in a large bowl until well combined.</p> <p>4. Add the rest of the ingredients (flour, cocoa, baking powder, chocolate and 50 gm of the almonds) and stir until just incorporated, without over mixing.</p> <p>5. Fill the muffin papers to just over ¾ full and sprinkle with the remaining almonds.</p> <p>6. Bake for approximately 20-25 minutes or till cooked in the middle when tested with a knife.</p> <p><em>Recipe courtesy of <a href="https://australianbananas.com.au/" target="_blank"><strong><span style="text-decoration: underline;">Australian Bananas</span></strong></a>. </em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 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>

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Flourless blood orange almond and maple cake

<p><strong><em>Nutritionist and author of new book Get Lean, Stay Lean, Joanna McMillian, takes us through her recipe for flourless blood orange almond and maple cake.</em></strong></p> <p>This is such a simple cake recipe, yet you won’t believe how beautiful it tastes. I use blood oranges when they are in season. If you can’t get hold of any, simply use navel oranges instead. The almonds have been roasted before grinding them to give a deeper depth of flavour. You don’t have to do this and can simply use almond meal instead if you prefer. The recipe as it stands is dairy free, but it is delicious served with a spoonful of Greek-style yoghurt.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>Six</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>4 blood oranges, skin on, plus extra orange segments to serve</li> <li>Mint leaves, to serve</li> <li>6 large free-range or organic eggs</li> <li>175g pure maple syrup</li> <li>1 teaspoon baking powder</li> <li>1 teaspoon extra virgin olive oil to grease the baking tin</li> <li>250g flaked almonds, pan-roasted, then ground (you can use almond meal, see note)</li> <li>Handful whole almonds, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Put the oranges in a saucepan and cover with water. Place a piece of baking paper over the top of the oranges—this helps keep the oranges from bobbing on the water surface. Gently bring to the boil, then reduce the heat to a simmer. Simmer for one hour.</li> <li>Preheat the oven to fan-forced 180°C. Brush a round 22cm springform cake tin with the extra virgin olive oil and line with baking paper.</li> <li>Drain the oranges and slice in half, removing any pips. Using a food processor or a Vitamix on level 10, blitz the oranges to a paste.</li> <li>Add the eggs and blitz again.</li> <li>Then add the maple syrup and baking powder, and mix together well.</li> <li>Pour the mixture into the tin and bake in the oven for about 1 hour. To test that the cake is ready, insert a skewer into the centre of the cake and if it comes out clean the cake is cooked. Remove from the oven and leave to cool in the tin.</li> <li>Remove the cake from the tin, decorate with fresh blood orange segments, whole almonds and mint leaves, and serve.</li> </ol> <p><span style="text-decoration: underline;"><strong><img width="176" height="232" src="https://oversixtydev.blob.core.windows.net/media/35255/book-cover_get-lean-stay-lean_joanna-mcmillan_176x232.jpg" alt="Book Cover _Get Lean , Stay Lean _Joanna Mc Millan (7)" style="float: right;"/></strong></span></p> <p><span style="text-decoration: underline;"><strong>Tip:</strong></span> Using nut meal in place of flour keeps the cake gluten free and since nuts are already high in fat you don’t need to add additional butter or oil as with a traditional cake. This, of course, also ensures you have all good fats present. You do, however, need to be careful with your portion size, as nut meal is energy dense—not always easy with a delicious cake! Just be sure to cut each quarter of the cake into a further four slices to keep your kilojoules appropriate for a snack.</p> <p><em>Images and recipes from </em>Get Lean Stay Lean<em> by Joanna McMillan (Murdoch Books RRP $35). Available from <span style="text-decoration: underline;"><strong><a href="https://www.dymocks.com.au/book/get-lean-stay-lean-by-joanna-mcmillan-9781743368480/%23.WHcXs1N95hE" target="_blank">Dymocks</a></strong></span>.</em></p>

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Nadia Lim’s mango and almond smoothie

<p>Smoothies are a great way to start the day as well as up your fruit and vege intake. They'll also give you a good boost of vitamins and minerals in something that's easy to drink, refreshing and delicious.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 ripe mango, peeled, flesh roughly chopped </li> <li>1 cup milk (cow's, almond, or soy)</li> <li>1/4 cup natural yoghurt</li> <li>1 tablespoon ground almond</li> <li>1/2 tablespoon honey</li> <li>1/4 cup ice cubes, plus extra to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Combine mango, milk, yoghurt, ground almond, honey and ice cubes in a blender.</li> <li>Pulse until smooth.</li> <li>To serve, pour into glasses and top with extra ice cubes.</li> </ol> <p>How delicious! What’s your favourite type of smoothie?</p> <p><em>Written by Nadia Lim. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, </em>The Way Mum Made It<em>, yet? Featuring 175 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>

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Broccoli and almond salad

<p>The broccoli and almonds in this salad are full of easily absorbable magnesium and calcium, and paired with a creamy tahini salad dressing, it’s a bonebuilding and calming treat! The radishes add colour and crunch. You can also add a thinly sliced red capsicum (bell pepper), for a bit of extra colour and nutrition.</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>1 small head broccoli, cut into florets and lightly steamed or blanched</li> <li>1 bunch spring onions (scallions), thinly sliced</li> <li>1 small head butter lettuce, washed and torn into pieces</li> <li>1 bunch radishes, washed and sliced into strips</li> <li>1 small red (Spanish) onion, thinly sliced</li> <li>1 cup almonds, cut into slivers or coarsely chopped</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Add all the vegetables to a large bowl and gently toss until combined.</li> <li>Sprinkle the almonds over the top or serve them separately in a bowl.</li> <li>Pour the tahini dressing (or any creamy dressing of your choice) over the salad just before serving or serve it separately as well.</li> </ol> <p><img width="178" height="219" src="https://oversixtydev.blob.core.windows.net/media/34409/feed-your-brain-cover_178x219.jpg" alt="Feed Your Brain Cover (3)" style="float: right;"/></p> <p><em>Extracted from Feed Your Brain by Delia McCabe <span style="text-decoration: underline;"><strong><a href="http://www.exislepublishing.com.au/Feed-Your-Brain.html">(Exisle 2016).</a></strong></span> Photography by Vanessa Russell. Available from <span style="text-decoration: underline;"><strong><a href="http://www.exislepublishing.com.au/">www.exislepublishing.com.au</a></strong></span> and wherever great books are sold.</em></p> <p><em><strong>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, <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>

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Chocolate and almond pavlovas

<p>The classic pav gets a decadent miniature makeover with toasted almonds, cherry sauce and gooey amaretto-spiked chocolate.</p> <p>These are very rich so if you prefer, you can make eight to 12 smaller pavlovas (almost meringue-sized).</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p>For the mini pavlovas</p> <ul> <li>4 large egg whites</li> <li>pinch of salt</li> <li>200g caster sugar</li> <li>2 teaspoons cornflour</li> <li>1 teaspoon vanilla extract</li> <li>1 teaspoon white vinegar</li> <li>100g dark chocolate, coarsely chopped</li> <li>100g almonds, toasted, coarsely chopped</li> <li>300ml cream, whipped, to serve</li> </ul> <p>For the chocolate sauce</p> <ul> <li>100g dark chocolate, coarsely chopped</li> <li>125ml cream</li> <li>2 tablespoons golden syrup</li> <li>1 tablespoon amaretto or other liqueur</li> </ul> <p>For the cherry sauce</p> <ul> <li>¼ cup sugar</li> <li>500g cherries, halved, pitted</li> <li>1 vanilla bean, split lengthwise</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to 150°C. Draw 6 x 9cm-diameter circles on a piece of baking paper.</li> <li>Put the egg whites and salt in a bowl and beat until soft peaks form. Add the sugar, a little at a time, continuing to beat until very thick and glossy. Sift the cornflour over the mixture then gently fold in, along with the vanilla, vinegar, chocolate and almonds.</li> <li>Lightly dampen the back of the baking paper (this helps it to adhere to the tray) then put it on a baking tray. Spoon the meringue on to the circles and use a spatula or knife to spread it into circles then sweep up the sides, from bottom to top (this helps to strengthen the sides). Smooth the tops.</li> <li>Bake for 20 minutes then reduce the temperature to 130°C and cook for a further 20 minutes. Turn the oven off and leave to cool in the oven. Store in an airtight container for up to 3 days.</li> <li>For the cherry sauce, put the sugar in a saucepan with ¼ cup water and bring to the boil to dissolve the sugar. Add the cherries and vanilla bean. Cover and simmer for 10 minutes, stirring occasionally. Remove the vanilla bean and use the tip of a knife to scrape the seeds back into the sauce. Set aside to cool then refrigerate until ready to serve.</li> <li>For the chocolate sauce, put all the ingredients in a saucepan and heat very gently, stirring until the chocolate has melted and you have a smooth sauce. Cool and refrigerate until needed. Before serving, you will need to warm the sauce in the microwave or in a saucepan until it's a pourable consistency. Just reheat it gently, as you don't want it to be hot.</li> <li>When ready to serve, put each pavlova on a plate and top with whipped cream then drizzle with the cherry and chocolate sauces.</li> </ol> <p><em>Written by Fiona Smith. First appeared on <a href="http://www.stuff.co.nz/"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Aaron McClean.</em></p> <p><em><strong>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, <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/2017/02/kiwifruit-coconut-upside-down-cakes/"><span style="text-decoration: underline;"><em><strong>Golden kiwifruit and coconut upside-down cakes</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2017/01/torta-di-ciliege/"><span style="text-decoration: underline;"><em><strong>Torta di ciliege</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2017/01/cherry-chocolate-mousse/"><span style="text-decoration: underline;"><em><strong>Cherry chocolate mousse</strong></em></span></a></p>

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Flourless lemon almond cake

<p>If you’re sick of dealing with dense, heavy desserts, this flourless lemon almond cake is a delicious, relatively light option that everybody can enjoy.</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>4 eggs separated into yolks and whites</li> <li>2 tablespoons of lemon zest</li> <li>½ cup white sugar</li> <li>1 ½ cup finely ground almond flour</li> <li>1 teaspoon baking powder</li> <li>¼ teaspoon ground cardamom</li> <li>1 teaspoon white or cider vinegar</li> <li>Pinch of salt</li> <li>Powdered sugar for sprinkling</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin, preheat the oven to 175°C. Place baking paper on the bottom of a springform pan and grease it and sides of pan with cooking spray or butter.</li> <li>Beat egg yolks, lemon zest and 1/4 cup of sugar with a wooden spoon until smooth.</li> <li>In a separate bowl combine almond flour, ground cardamom and baking powder.</li> <li>Add mixture to egg yolk mixture and beat until it’s become smooth.</li> <li>Using an electric mixer beat egg whites, starting on a low speed and gradually increasing. When bubbles start to form add a pinch of salt and teaspoon of vinegar.</li> <li>As egg whites increase in volume, sprinkle in remaining sugar a little at a time while continually beating the egg whites until soft peaks start to form.</li> <li>Fold the egg into the almond mixture a scoopful at a time. Gently fold the mixture in and you’ll be able to create a light, batter substance.</li> <li>Gently scoop into prepared pan and bake at 175°C for 35 minutes.</li> <li>Remove from oven, separate from springform pan and sprinkle with sugar before serving.</li> </ol> <p>Mmm, doesn’t that sound delicious? Do you have anything you’d add to the recipe? Let us know in the comments sectoin below, we’d love to hear from you.</p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <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>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/09/salted-chocolate-and-caramel-brownie-tart/"><span style="text-decoration: underline;"><em><strong>Salted chocolate and caramel brownie tart</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/09/tomato-cakes/"><em><span style="text-decoration: underline;"><strong>Tomato cakes</strong></span></em></a></p> <p><a href="/lifestyle/food-wine/2016/09/guilt-free-chocolate-fudge-cake/"><span style="text-decoration: underline;"><em><strong>Guilt-free chocolate fudge cake</strong></em></span></a></p>

Food & Wine

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Banana and almond butter biscuits

<p>While testing this recipe, I'm not ashamed to say I gobbled six of these delectable, guilt-free cookies.</p> <p>The richness from the almond butter and the gentle warmth from the cinnamon makes up for the lack of sweetness in the recipe, however it you wanted the cookies to be a little more decadent, you could always add a handful of chocolate chips.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 20 cookies</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>¾ cup almond butter</li> <li>2 tablespoons maple syrup</li> <li>1 large ripe banana</li> <li>1 cup desiccated coconut</li> <li>½ cup sliced almonds</li> <li>1 teaspoon vanilla extract</li> <li>1 teaspoon cinnamon</li> <li>Sea salt for sprinkling</li> <li>Sesame seeds for sprinkling</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to 170°C fan bake. Line a baking tray with baking paper.</li> <li>Place all ingredients except the salt and sesame seeds into a food processor and blend until smooth – this should take four minutes.</li> <li>With the help of a tablespoon, roll the dough into small balls. Press each cookie down with the back of a wet fork. Sprinkle with sea salt and sesame seeds.</li> <li>Bake for 10-15 minutes until lightly golden.</li> <li>Allow the cookies to sit for 10 minutes before transferring to a cooling rack.</li> <li>Store in an airtight container in a cool place for up to a week.</li> </ol> <p>Don’t these cookies sound lovely! What’s your favourite type of cookie? Let us know in the comments.</p> <p><em>Written by Jordan Rondel. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <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>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/news/news/2016/03/healthy-3-ingredient-cookies/"><span style="text-decoration: underline;"><em><strong>Healthy 3-ingredient cookies</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/08/spiced-diamond-cookies/"><strong><em><span style="text-decoration: underline;">Spiced diamond cookies</span></em></strong></a></p> <p><a href="/news/news/2016/01/secret-ingredient-for-perfect-choc-chip-cookies/"><span style="text-decoration: underline;"><em><strong>Secret ingredient to making the perfect choc chip cookies</strong></em></span></a></p>

Food & Wine

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Shortbread with flaked almonds and cranberries

<p>These are the most foolproof and adaptable shortbread cookies you'll ever hope to make. You can add whatever dried fruit, nuts or seeds you fancy and make them in any shape.</p> <p><strong><span style="text-decoration: underline;">Makes:</span> </strong>20 cookies</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>200g butter, softened</li> <li>100g icing sugar</li> <li>1 teaspoon vanilla extract</li> <li>200g plain flour</li> <li>100g cornflour</li> <li>Generous pinch sea salt</li> <li>Zest of one lemon</li> <li>60g flaked almonds</li> <li>100g cranberries</li> <li>Icing sugar for dusting (optional</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>In electric mixer bowl, cream the butter, icing sugar and vanilla until light and fluffy. </li> <li>Add the flour, cornflour and salt in two lots, followed by the lemon zest, flaked almonds and cranberries, and mix until the dough goes just past the crumbly stage, and begins to clump together. Be careful not to over mix.</li> <li>Lay a length of plastic wrap on the bench, and place the cookie dough on top.</li> <li>Place another length of plastic wrap over the dough (this is to stop it sticking to either the bench or the rolling pin), and using a rolling pin, roll it out until 5mm thick between the two pieces of wrap.</li> <li>Try to form a square or rectangle shape.</li> <li>Place the flat sheet of cookie dough on to a baking tray and refrigerate for at least 30 minutes. Preheat the oven to 180°C fan bake. Line a baking tray with baking paper.</li> <li>Unwrap the chilled dough and place on a chopping board.</li> <li>Using a sharp knife cut it into 5cm squares, and place each one on the lined tray.</li> <li>Bake for approximately 15 minutes – or until lightly golden.</li> <li>Let the cookies cool and firm up on the baking tray for 10 minutes before transferring to a cooling rack. Dust with icing sugar if desired.</li> <li>Store in a cool, dry place in an airtight container or cookie jar for up to a week.</li> </ol> <p>Don’t you just love shortbread? What’s your favourite way to enjoy it? Let us know in the comments.</p> <p><em>Written by Jorden Rondel. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <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>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/shortbread/"><span style="text-decoration: underline;"><em><strong>Shortbread</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/08/shortbread-cookies/"><span style="text-decoration: underline;"><em><strong>Classic shortbread cookies</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/gluten-free-lemon-poppy-cake/"><span style="text-decoration: underline;"><em><strong>Lemon, poppy and thyme gluten-free cake with ricotta</strong></em></span></a></p>

Food & Wine

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Honey poached pears with oat, almond and banana pancakes

<p>There's nothing like expanding one's culinary repertoire, especially when it equates to the addition of a healthy, new breakfast dish. </p> <p>It's easy to get stuck in a breakfast rut, so mix things up a bit with this recipe for earl grey, orange and honey poached pears with oat, almond and banana pancakes.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>4-6</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>4 pears, peeled, halved</li> <li>3 teaspoons/3 teabags earl grey tea</li> <li>2 oranges</li> <li>¼ cup/100g honey</li> <li>½ cup prunes</li> <li>1 cup almonds</li> <li>1 cup oats</li> <li>3 eggs</li> <li>1 teaspoon vanilla bean paste/extract</li> <li>2 bananas</li> <li>1 ¼ cups milk</li> <li>Unsweetened yoghurt to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Put the pears, cut-side up, into a heavy-bottomed pot. Pour 500ml boiling water over the tea and leave to steep for 5 minutes before pouring over the pears. </li> <li>Peel 5 thick strips of zest from one of the oranges using a vegetable peeler, and add this to the pot along with the juice of both oranges, the honey, and the prunes.  Cover with the lid and simmer for 45 minutes or until soft.  Remove the lid, bring to the boil, and cook for 20 minutes or until the liquid starts to thicken.</li> <li>To make the oat, almond and banana pancakes, pre-heat the oven to 50 degrees Celsius. Put the almonds into a food processor and whiz until they resemble coarse flour.  Add the oats and whiz again until they are as fine as the almonds. </li> <li>Add the eggs, vanilla, bananas, and milk, and process until the batter is smooth. </li> <li>Heat a heavy-bottomed frying pan or skillet, add a little butter, and when the pan is hot enough (put a small drop of batter on to the pan and if it sizzles immediately it is ready to go), pour in ladleful of batter. Cook for approximately two minutes (or until the bottoms are golden brown) before flipping and cooking for a further two minutes. Remove from the pan and put on a plate in the oven. Repeat with the remaining batter.  Serve with yoghurt and the poached pears and syrup. </li> </ol> <p>Do you have a creative breakfast recipe to share with the community? Let us know in the comments below.</p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 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="/lifestyle/food-wine/2016/08/overnight-wholegrain-oats-date-fig/"><em><strong><span style="text-decoration: underline;">Overnight wholegrain oats with date and fig puree</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/07/raspberry-chocolate-coconut-ice/"><strong><em><span style="text-decoration: underline;">Raspberry &amp; chocolate coconut ice</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/08/spiced-diamond-cookies/"><strong><em><span style="text-decoration: underline;">Spiced diamond cookies</span></em></strong></a></p>

Food & Wine

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Smoked almond soup

<p>This delicious soup brings together the rich, original flavours of smoked almonds and creates a delicious starter (or meal in its own right). Try it today!</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>¼ cup flour</li> <li>¼ cup rice</li> <li>1 tablespoon tea leaves</li> <li>5g sage</li> <li>200g blanched almonds</li> <li>1 litre well-flavoured chicken stock</li> <li>2 tablespoons olive oil</li> <li>2 large onions, sliced</li> <li>¼ cup white port or dry sherry</li> <li>Salt to taste</li> <li>8 baguette slices, to serve</li> <li>125g haloumi cheese, to serve</li> <li>Freshly ground black pepper, to serve</li> <li>Fresh sage, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin, prepare the smoked almonds. Line a disposable aluminium roasting dish with tinfoil. In the bottom of the dish, combine the flour, rice, tealeaves and sage.</li> <li>Place a rack over the mixture and cover with a piece of tinfoil.</li> <li>Pierce it in several places to let the smoke come through but not the nuts.</li> <li>Heat a dry frying pan over a medium heat and toast the almonds, shaking the pan often, until just starting to colour (about two minutes).</li> <li>Spread the almonds over the foil-lined rack. Cover the entire dish loosely with a large piece of foil and seal tightly with the base foil (any gaps and you will have a smoke-scented house). Place the dish over an element heated to medium and leave for 10 minutes.</li> <li>Remove from the heat and keep covered while cooling.</li> <li>Put the smoked almonds in a blender or food processor and blend to a fine meal.</li> <li>Pour in half the stock and blend well. Strain into a bowl through a fine sieve, pushing the almond milk through with the back of a spoon. Place the squeezed nuts back into the blender and add a further 250ml of stock and blend well again.</li> <li>Squeeze through the sieve again and repeat the process with remaining 250ml of stock.</li> <li>Reserve almond milk and discard the nut meal.</li> <li>Heat the olive oil in a large, heavy based saucepan over a low heat.</li> <li>Add the sliced onions and cook gently for 30 minutes until very soft and just golden.</li> <li>Increase the heat and pour in the port or sherry.</li> <li>Bring to the boil then add the reserved almond milk.</li> <li>Heat gently then season to taste with salt.</li> <li>Heat the grill and toast one side of the baguette slices.</li> <li>Turnover and top with slices of haloumi and grill until melted.</li> <li>To serve, divide the smoked almond soup among four soup bowls, top each with two haloumi toasts, a grind of black pepper and a few fresh sage leaves.</li> </ol> <p>Wow, this sounds incredibly delicious? Have you ever tried almond soup before? What’s your favourite soup, and do you have a recipe to share? Let us know in the comments.</p> <p><em>Written by Fiona Smith. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, 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>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/07/vegetable-minestrone-soup/"><span style="text-decoration: underline;"><em><strong>Vegetable minestrone soup</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/07/winter-warmer-seafood-stew/"><span style="text-decoration: underline;"><em><strong>Winter warmer seafood stew</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/07/sausage-tomato-and-potato-soup/"><span style="text-decoration: underline;"><em><strong>Sausage tomato and potato soup</strong></em></span></a></p>

Food & Wine

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Date and almond bliss balls

<p>These little super balls contain cinnamon that may help to regulate blood sugar levels and dates which are a great source of fibre. Cocoa is the highest known anti-oxidant food on the planet; frequent consumption may reduce the risk of heart disease, stroke and diabetes. Almonds are rich in Vitamin E, an anti-oxidant that helps protect against damaging free radicals and are also high in monounsaturated fats - beneficial for heart health. Coconut oil increases the energy content of these little balls making them perfect for small appetites, not to mention how perfect they are as a sweet finger food option! They are also soft enough to be enjoyed by those who have difficulty eating firmer foods.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>125g toasted slivered almonds</li> <li>½ teaspoon ground cinnamon</li> <li>Pinch sea salt</li> <li>1 tablespoon pure cocoa powder</li> <li>½ tsp vanilla bean paste</li> <li>1 tablespoon skim milk powder</li> <li>1 tablespoon coconut oil</li> <li>70g dates, soaked in boiling water for 20 minutes, drained, reserve some liquid</li> <li>3/4 teaspoon orange zest (micro plane)</li> <li>Milo, to roll</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Place ¾ of the toasted almonds in the robot coupe with cinnamon, salt, cocoa powder, vanilla bean paste, skim milk powder and melted coconut oil. Blitz until fine crumb is resembled.</li> <li>Add the dates and pulse to bring together.</li> <li>Pulse in the remaining almonds and orange zest until correct consistency is achieved with the almonds (you may need to add a little of the date soaking liquid to get the required texture).</li> <li>Roll into 16g balls and toss in Milo, serve.</li> </ol> <p>What’s your favourite healthy snack? Tell us about it in the comments below!</p> <p><em>Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank"><strong><span style="text-decoration: underline;">website here</span></strong></a>. Follow the Maggie Beer Foundation on <a href="https://www.facebook.com/mbeerfoundation/" target="_blank"><strong><span style="text-decoration: underline;">Facebook here.</span></strong></a></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/06/lemon-ricotta-bliss-balls/"><span style="text-decoration: underline;"><em><strong>Lemon ricotta bliss balls</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/04/pistachio-and-matcha-bliss-balls/"><strong><em><span style="text-decoration: underline;">Pistachio and matcha bliss balls</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/01/macadamia-bliss-balls/"><span style="text-decoration: underline;"><em><strong>Macadamia bliss balls</strong></em></span></a></p>

Food & Wine

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Cherry almond slice

<p>“Everyone thinks that cherries won’t grow in our hot climate — they do, just not very reliably! So we don’t let any go to waste on our cherry orchard. Each year any excess is bottled and preserved for later, and this slice is a great way to use them when you need to have something made in a hurry. It’s a great melt and mix one-pot beauty, and it’s adaptable too — I sometimes vary it depending on what I have available. My favourite part is that you only need the one saucepan. Canned or frozen cherries work equally well.” – <em><strong>Louise Payne, Colignan, Victoria</strong></em></p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 12–15 slices</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>150 g butter</li> <li>1 teaspoon almond essence</li> <li>1 ½ cups plain flour</li> <li>½ cup sugar</li> <li>450 g bottled, canned or frozen cherries, drained, and pitted, if desired</li> <li>Icing sugar, to dust (optional)</li> </ul> <p><em>Topping</em></p> <ul> <li>50 g butter</li> <li>¾ cup quick oats</li> <li>⅓ cup sugar</li> <li>⅓ cup plain flour</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to 160°C. Line a deep 18 cm x 27 cm tin with baking paper.</li> <li>Melt the butter in a large saucepan over medium heat.</li> <li>Remove from the heat and add the almond essence, flour and sugar and mix well.</li> <li>Place the mixture into the prepared tin and press evenly over the base. Bake for 15 minutes or until just starting to colour.</li> <li>Meanwhile, use the same saucepan to make the topping.</li> <li>Melt the butter over medium heat, then add the oats and sugar. Add the flour and mix well. Remove from the heat and set aside.</li> <li>Remove the base from the oven and arrange the cherries over the top. Sprinkle the topping evenly over the cherries and return to the oven for a further 15–20 minutes, or until the topping is just starting to colour. Cool in the tin and dust with icing sugar if desired.</li> </ol> <p>Note: If you store this slice in the fridge, make sure to bring it back to room temperature prior to serving or it may be a bit hard.</p> <p>What’s your favourite dessert to make for the family? Share it with us in the comment section below!</p> <p><em><img width="129" height="156" src="https://oversixtydev.blob.core.windows.net/media/22996/australia-cooks-cover-image_129x156.jpg" alt="Australia Cooks - Cover Image (5)" style="float: right;"/>Written by Louise Payne. Recipe courtesy of Australia Cooks edited by Kelli Brett, published by <a href="https://shop.abc.net.au/products/australia-cooks-hbk" target="_blank"><strong><span style="text-decoration: underline;">ABC Books</span></strong></a>.</em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/classic-sour-cherry-pie/"><span style="text-decoration: underline;"><em><strong>Classic sour cherry pie</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/strawberry-white-chocolate-cheesecake/"><span style="text-decoration: underline;"><em><strong>Strawberry white chocolate cheesecake</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/mini-banoffee-pies/"><strong><em><span style="text-decoration: underline;">Mini banoffee pies</span></em></strong></a></p>

Food & Wine

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Banana, chocolate and almond cake

<p>There are few traditions that have a link with family in the way that baking does. Much of what I bake has been passed on to me by my parents, grandparents and great-grandparents. The taste of my great-grandmother's fruit cake is something I will never forget. To this day I use her recipe and will go out of my way to pass it on to the next generation.</p> <p>Sometimes, new traditions appear. I've been meaning to write about this particular banana bread recipe for a while now. I came across it a couple of years ago, and it is now entrenched here in the Mannering household. Loaf cakes seem to stand somewhere in the middle between health-conscious treat and all-out guilty pleasure. This is indeed a bit of both. What I don't feel at all bad about doing is grilling great thick slices of it in the oven for breakfast.</p> <p>Use whatever type of chocolate you like. Sometimes I prefer the bitter kick of dark chocolate, but almost equally often I crave the sweet richness of milk chocolate.</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>150ml vegetable oil</li> <li>200g brown sugar</li> <li>1 teaspoon vanilla essence</li> <li>2 eggs</li> <li>350g ripe bananas, roughly mashed</li> <li>70g Greek yoghurt</li> <li>50g roast almonds, roughly chopped</li> <li>150g chocolate, roughly chopped</li> <li>1 teaspoon baking soda</li> <li>1 teaspoon baking powder</li> <li>1 teaspoon cinnamon</li> <li>Pinch of salt</li> <li>220g wholemeal flour</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to 170°C.</li> <li>Grease a regular loaf tin (mine is 26cm x11cm) and line with baking paper.</li> <li>In a large mixing bowl, beat together the vegetable oil, brown sugar, vanilla essence and eggs.</li> <li>Add the mashed banana and yoghurt, followed by the almonds and chocolate, and mix well to combine.</li> <li>Combine the baking soda, baking powder, cinnamon, salt and flour in another bowl, then sieve into the banana mixture. Gently fold in so that everything is only just incorporated.</li> <li>Transfer the mixture to the lined tin and smooth off the top.</li> <li>Bake in the preheated oven for 45-55 minutes, or until a skewer inserted comes out clean.</li> <li>Allow to cool down in the tin before turning out and polishing off.</li> </ol> <p><em>Written by Sam Mannering. First appeared on <span style="text-decoration: underline;"><a href="http://Stuff.co.nz" target="_blank"><strong>Stuff.co.nz</strong></a>.</span></em></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, <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>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/diy-pumpkin-bread/"><strong><em><span style="text-decoration: underline;">DIY pumpkin bread</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/04/macadamia-date-chocolate-torte/"><span style="text-decoration: underline;"><em><strong>Macadamia, date and chocolate torte</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/04/banana-oatmeal-cups/"><span style="text-decoration: underline;"><em><strong>Banana oatmeal cups</strong></em></span></a></p>

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