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Stuffed tomatoes

<p>The trick here is to not leave any gaps in the baking dish – hence the potatoes! You can use quartered large potatoes, or unpeeled well-washed kipflers (fingerlings) for a more rustic effect. You can serve this dish as a main, accompanied by a lovely Greek salad.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4 to 6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>12 medium-sized tomatoes</li> <li>1 zucchini, finely chopped</li> <li>100 ml olive oil, plus an extra 1 tablespoon</li> <li>2 brown onions, chopped</li> <li>4 spring onions, chopped</li> <li>2 garlic cloves, crushed</li> <li>Small handful of dill, finely chopped</li> <li>Small handful of mint, finely chopped</li> <li>Small handful of parsley, finely chopped</li> <li>200 g long-grain white rice</li> <li>4 potatoes, peeled and cut into quarters</li> <li>1 tablespoon tomato paste (concentrated puree)</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Preheat the oven to 180°C (fan-forced).</li> <li>Using a sharp knife, cut the tops off the tomatoes and reserve. Leaving the tomato skin intact, scoop out the flesh from each tomato using a teaspoon. Roughly chop the tomato flesh. Place in a bowl with the zucchini, along with any tomato juices.</li> <li>Place the tomato shells in an oiled baking dish and set aside. Pour 100 ml olive oil into a frying pan over medium heat. Sauté the onion and the tomato and zucchini mixture for 5–6 minutes, or until softened.</li> <li>Add the spring onion, garlic, dill, mint and parsley and sauté for 2 to 3 minutes, until fragrant.</li> <li>Add the rice, stirring frequently for a further 5 minutes, until the rice is translucent.</li> <li>Stir in 125 ml water, season with salt and freshly ground black pepper and set aside to cool slightly.</li> <li>Spoon the mixture into the tomato shells, to about three-quarters full, and replace the tops. Place the potatoes into any gaps between the tomatoes in the baking dish.</li> <li>In a bowl, mix together the extra tablespoon of olive oil, the tomato paste and 125 ml water. Season with salt and freshly ground black pepper and drizzle over the tomatoes.</li> <li>Transfer to the oven and bake for 45 minutes, lightly covering the dish with foil if the tomatoes are browning too quickly towards the end, and adding a little more water only if required.</li> <li>Cover with foil and bake for a further 30 minutes. Remove the foil and bake for a final 15 minutes, or until the tomatoes are nicely coloured.</li> <li>Delicious served warm or cold.</li> </ol> <p><img width="132" height="185" src="https://oversixtydev.blob.core.windows.net/media/7265440/the-vegetable-cover_132x185.jpg" alt="The Vegetable Cover (2)" style="float: right;"/></p> <p><em>This is an extract from </em>The Vegetable: Recipes that celebrate natur<em>e by Vicki Valsamis and Caroline Griffiths, published by Smith Street Books, RRP AU$49.99 or NZ$59.99.  Image credit: Chris Middleton.</em></p>

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Tomato soup with croutons

<p>This recipe for a luscious tomato soup with croutons from Mutti Solo Pomodoro is great for a light lunch or an evening appetiser.</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 of Mutti Polpa – Finely Chopped Tomato pulp</li> <li>1 golden onion</li> <li>1 celery stalk</li> <li>1 carrot</li> <li>Basil</li> <li>4 slices of dry bread</li> <li>Extra virgin olive oil</li> <li>Oregano</li> <li>Salt and pepper</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Finely chop the onion, carrot and celery. Brown the vegetables and a few leaves of basil in a spoonful of oil in a saucepan, add the Polpa – Finely Chopped Tomato pulp and salt and pepper to taste. Boil for 15 minutes.</li> <li>In the meantime, cut the bread into cubes, season with oregano, a drizzle of olive oil and a pinch of salt and toast in the oven for 5 minutes.</li> <li>Serve the soup hot in a bowl and add the golden croutons and a drizzle of oil to finish.</li> </ol> <p><em>Recipe courtesy of Mutti Solo Pomodoro. For more recipes, <a href="http://intl.mutti-parma.com/recipes/" target="_blank"><strong><span style="text-decoration: underline;">visit their website.</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, <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/sausage-tomato-and-potato-soup/"><strong><em><span style="text-decoration: underline;">Sausage tomato and potato soup</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/06/bolognaise-style-mushroom-ragu/"><strong><em><span style="text-decoration: underline;">Bolognaise-style mushroom ragu</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/04/mediterranean-fish-stew/"><strong><em><span style="text-decoration: underline;">Mediterranean fish stew</span></em></strong></a></p>

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Tomato cakes

<p>It may sound a bit left field, but this delicious, savoury cake is the perfect entree or light meal they will make you look like a culinary pro. Channel the taste of Italy and give it a go for yourself.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>400g of Polpa - Finely Chopped Tomato pulp</li> <li>1 potato</li> <li>1 shallot</li> <li>½ carrot</li> <li>1 bay leaf</li> <li>1 clove of garlic</li> <li>1 bunch of parsley</li> <li>1 sprig of thyme</li> <li>1 bunch of basil</li> <li>4 tablespoons of cream</li> <li>2 eggs</li> <li>extra virgin olive oil</li> <li>30g of butter</li> <li>Salt and pepper</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Boil the potato, finely chopped carrots, parsley and thyme and keep the mixture aside.</li> <li>Finely chop the shallots and garlic and place it in a saucepan with olive oil and the bay leaf and sweat them over a medium flame.</li> <li>Add the Polpa, chopped carrot, and salt and pepper to taste and cook whilst stirring for 15 minutes. If necessary add liquid and use a high flame: for a thicker liquid.</li> <li>Blend everything with the boiled potato pulp, pour the mixture into a bowl, add the cream, eggs, a little basil, a pinch of salt and pepper and mix.</li> <li>Grease 8cm diameter moulds with butter and pour in the mixture. Cook bain-marie in oven at 180°C for about 35 minutes. Upturn and serve warm.</li> </ol> <p><em>Recipe courtesy of Mutti Solo Pomodoro. For more recipes, <a href="http://intl.mutti-parma.com/recipes/" target="_blank"><strong><span style="text-decoration: underline;">visit their website.</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, <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.com.au/lifestyle/food-wine/2016/08/bacon-and-chorizo-pappardelle/"><strong><em><span style="text-decoration: underline;">Bacon and chorizo pappardelle</span></em></strong></a></p> <p><a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/08/bacon-and-egg-tarts/"><strong><em><span style="text-decoration: underline;">Bacon and egg tarts</span></em></strong></a></p> <p><a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/sausage-tomato-and-potato-soup/"><strong><em><span style="text-decoration: underline;">Sausage tomato and potato soup</span></em></strong></a></p>

Food & Wine

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Potato and goat's cheese croquettes

<p>As a Moorish starter or even just a nice afternoon snack for special occasions, you really can’t go past these tasty potato and goat’s cheese croquettes.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>500g potatoes, peeled and chopped</li> <li>50g unsalted butter, chopped</li> <li>1 egg, lightly beaten, plus extra 1 yolk</li> <li>100g soft goat's cheese</li> <li>75g plain flour</li> <li>120g flaked almonds, crushed</li> <li>Sunflower oil</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin, cook potato in a pan of boiling, salted water for 20 minutes or until tender.</li> <li>Drain then return to the pan and shake to remove excess moisture.</li> <li>Mash potato with butter until smooth, then season.</li> <li>Add egg yolk and goat’s cheese and mix.</li> <li>Divide mixture into four portions, rolling into a thick log. Cut logs into pieces.</li> <li>Place flour, beaten egg and almond in separate bowls.</li> <li>Roll the croquettes first in flour, then egg, then almond.</li> <li>Half fill a deep-fryer or large pan with sunflower oil and heat to 190°C.</li> <li>Fry for three minutes or until golden, and drain on paper towel.</li> </ol> <p>Don’t you just love croquettes! Do you think you’ll try this recipe? Let us know in the comments.</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/2016/02/chicken-basil-croquettes/"><span style="text-decoration: underline;"><em><strong>Smoked chicken, sun-dried tomato and basil croquettes</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/02/chorizo-croquettes/"><span style="text-decoration: underline;"><em><strong>Chorizo croquettes</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2015/04/spiced-lentil-patties/"></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/salmon-fishcakes/" target="_blank"><em><strong><span style="text-decoration: underline;">Salmon fishcakes</span></strong></em></a></p>

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Spicy meatballs

<p>These authentic, Italian, spicy meatballs are the perfect appetizer, main course, or pasta accomplice. Packed with hearty flavour, these will soon become a weekly staple.</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>450g of minced pork</li> <li>400g of Polpa - finely chopped tomato pulp</li> <li>1 egg</li> <li>1 spring onion</li> <li>1 clove of garlic</li> <li>1 teaspoon of cumin seeds</li> <li>½ teaspoon of chilli powder</li> <li>½ cup of breadcrumbs</li> <li>Seed oil for frying</li> <li>Coriander</li> <li>Salt</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Finely dice the spring onion and mix it with the meat, garlic, half of the chilli powder, cumin seeds, breadcrumbs, egg and salt, in a bowl.</li> <li>Roll the mixture obtained into balls. In a pan heat the seed oil and fry over high heat for a few minutes.</li> <li>Meanwhile cook the tomato pulp with the remaining chilli powder and a generous sprinkling of salt. Add the meatballs to the sauce and leave them to flavour in the sauce for a few minutes. Serve the meatballs hot with a sprinkling of chopped, fresh coriander.</li> </ol> <p><em>Recipe courtesy of Mutti Solo Pomodoro. For more recipes, <a href="http://intl.mutti-parma.com/recipes/" target="_blank"><strong><span style="text-decoration: underline;">visit their website.</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> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/07/kangaroo-burgers/"><em><strong><span style="text-decoration: underline;">Kangaroo burgers</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/08/pot-roasted-pork-scotch/"><em><strong><span style="text-decoration: underline;">Pot-roasted pork scotch with potato, fennel and tomato</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/04/turkey-and-sage-burgers-with-onion-and-fennel-relish/"><strong><em><span style="text-decoration: underline;">Turkey and sage burgers with onion and fennel relish</span></em></strong></a></p>

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3-cheese stuffed zucchini flowers

<p>An easy, tasty vegetarian entrée that will be sure to impress guests.</p> <p><span style="text-decoration: underline;"><strong>Serves:</strong></span> 2 (as entrée)</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>6 zucchini flowers</li> <li>100g ricotta</li> <li>20g parmesan, finely grated</li> <li>20g gorgonzola, crumbled</li> <li>1 egg</li> <li>250g plain flour</li> <li>450ml soda water, cold</li> <li>Vegetable oil, for deep frying</li> </ul> <p><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <p>1. Combine ricotta, gorgonzola and parmesan in a bowl. Season with salt and pepper. Add one egg and mix well.</p> <p>2. Carefully ply open zucchini flower petals. Remove stamen or pistil.</p> <p>3. Cut corner of freezer bag to make a piping bag. Add cheese to bag and squeeze mixture into flower. Twist petals to enclose filling.</p> <p>4. Heat vegetable oil in a saucepan or deep fryer. To test if oil is hot enough, dip back of wooden spoon in oil to see if bubble appear.</p> <p>5. While oil is heating, whisk soda water and flour in bowl.</p> <p>6. Dip stuffed zucchini flower into batter, letting excess batter drip off, and fry immediately in hot oil. Repeat with all.</p> <p>7. Sprinkle extra grated parmesan over and serve.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/06/zucchini-cheese-casserole/">Zucchini cheese casserole</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/lemon-and-rosemary-potatoes/">Sautéed potatoes with lemon and rosemary</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/02/pea-and-mint-salad/">Fresh pea, mint and bacon salad</a></strong></em></span></p>

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