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Lemongrass panna cotta with peanut praline, watermelon granita and pineapple

<p>This elegant lemongrass panna cotta with peanut praline, watermelon granita and pineapple dessert will please any dinner party.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the granita</em></p> <ul> <li>400ml watermelon juice</li> <li>75ml vodka</li> <li>75ml champagne</li> <li>15ml lemon juice</li> <li>75g caster sugar</li> </ul> <p><em>For the panna cotta</em></p> <ul> <li>2 lemongrass stalks, chopped</li> <li>roughly</li> <li>4 kaffir lime leaves, chopped</li> <li>400ml coconut milk</li> <li>300ml full cream milk</li> <li>75g caster sugar</li> <li>3 gelatine leaves, soaked</li> </ul> <p><em>For the praline</em></p> <ul> <li>100ml water</li> <li>200g caster sugar</li> <li>100g chopped roasted peanuts</li> </ul> <p><em>For the garnish</em></p> <ul> <li>200g pineapple, diced into small cubes</li> <li>4 Vietnamese mint leaves, shredded</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Make the granita first by combining all granita ingredients in a saucepan. Heat to a gentle simmer, and do not boil. Pour the mixture into a tray and freeze. When the mixture starts to freeze, use a fork to scrape through the mix. Do this every half hour until you have a flaky ice slush.</p> <p>2. To make the panna cotta, place all ingredients in a saucepan and bring to the boil. Reduce heat and simmer for a further 10 minutes. Strain, then set aside to cool slightly. Pour into martini glasses and allow to set for at least 4 hours.</p> <p>3. Meanwhile, make the praline by combining the water and sugar in a saucepan. Stir over low heat until sugar dissolves. Increase the heat and bring to a boil, without stirring, until mixture is a caramel colour. Remove from the heat, stir in the peanuts and pour onto a lightly greased, or silicon paper-lined, tray. Allow to cool and set, then grind in a mortar and pestle or a food processor to a course powder.</p> <p>4. To assemble, top panna cotta with pineapple, sprinkle over some praline and top with a mound of granita. Sprinkle over more praline and a little of the shredded Vietnamese mint. Serve immediately.</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>

Food & Wine

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Little lemongrass cakes

<p>Despite the name, lemongrass itself has nothing to do with lemons. A member of the grass family, it looks a bit like something you'd find on the sand dunes in the Coromandel. Its characteristic citrusy flavour is a strong fixture in most Southeast Asian cuisines.</p> <p>Lemongrass is absolutely delicious in a sweet context too. These wee cakes are wonderfully straightforward to make, and are also gluten free. They will even keep well in a tin for up to a week!</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>200g finely chopped lemongrass</li> <li>250g caster sugar</li> <li>4 eggs</li> <li>200g soft butter</li> <li>150g coconut threads</li> <li>150g ground almonds</li> <li>2 tsp baking powder</li> <li>100g cream cheese</li> <li>zest of 1 lime</li> <li>1 Tbsps. icing sugar</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 jumbo muffin tin well with butter or cooking spray, or alternatively, if you want a larger single cake, grease and line a 20cm spring form cake tin. </li> <li>Combine the lemongrass and caster sugar in a food processor and whizz until the lemongrass is well blitzed.</li> <li>Drop in the eggs and blend to combine, followed by the butter, coconut threads, ground almonds and baking powder, so that the ingredients are just mixed together.</li> <li>Transfer the mixture to the prepared tin, and bake in the preheated oven for 30 minutes, or for 45 minutes if you are making one whole cake, until a skewer comes out clean. </li> <li>Allow the cakes to cool down a little before turning out onto a rack to cool completely. </li> <li>Combine the cream cheese, lime zest and icing sugar and use to ice the cooled cakes. </li> </ol> <p>What are your favourite kind of cakes to serve with afternoon tea? Let us know in the comments below.</p> <p><em>Written by Sam Mannering. 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><strong><em>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, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/carmels-carrot-cake/"><em><strong><span style="text-decoration: underline;">Carmel’s carrot cake</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/05/carrot-and-walnut-cake/"><em><strong><span style="text-decoration: underline;">Carrot and walnut cake</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/04/flourless-pear-and-almond-cake/"><strong><em><span style="text-decoration: underline;">Flourless pear and almond cake</span></em></strong></a></p>

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Red lentil and coconut dhal with kaffir lime and lemongrass

<p>With winter proper just around the corner, this recipe ensures you have a tasty, wholesome dish to keep you and the family warm on those long, cold nights.</p> <p><span style="text-decoration: underline;"><strong>Ingredients</strong>:</span></p> <ul> <li>1 shallot or ½ red onion, thinly sliced</li> <li>1 clove garlic, minced</li> <li>1 teaspoon finely-grated ginger</li> <li>1 kaffir lime leaf, central stem removed, finely sliced</li> <li>½ stalk lemongrass, tough outer layer removed and finely diced</li> <li>1 tablespoon yellow curry paste</li> <li>½ cup split red lentils</li> <li>1 cup coconut milk</li> <li>1 cup water</li> <li>1 teaspoon fish or soy sauce</li> <li>2 teaspoons brown sugar</li> <li>Juice of 1 lemon</li> <li>1 capsicum</li> <li>1 tomato</li> <li>2–3 handfuls baby spinach leaves</li> <li>Steamed white or brown basmati rice</li> <li>2–3 tablespoons coriander leaves</li> <li>¼–½ cup roasted cashew nuts</li> </ul> <p><span style="text-decoration: underline;"><strong>Method</strong>:</span></p> <ol> <li>To begin, splash a drizzle of oil in a medium pot or pan (with a lid) on medium heat.</li> <li>Cook shallot/onion, garlic, ginger, kaffir lime leaf and lemongrass for about three minutes.</li> <li>If your shallot/onion starts to stick, add a splash of water.</li> <li>Add curry paste, lentils, and a dash of coconut milk.</li> <li>Stir to coat and cook, stirring, for a couple of minutes until fragrant.</li> <li>Add the remaining coconut milk as well as 1/2 cup of water, the fish/soy sauce, sugar and lemon juice. Bring this mixture to a simmer.</li> <li>Reduce the heat to low and cover and let simmer for around 25 minutes.</li> <li>To ensure the lentils are cooked through stir occasionally, and if at any point the dhal looks too dry add up to 1/2 a cup of water.</li> <li>Slice capsicum after removing core, then add to the curry and simmer for five minutes.</li> <li>Dice tomato, roughly chop coriander and once the dhal is cooked, stir through tomato and spinach and season to taste with salt. At this point remove from heat.</li> <li>To serve, spoon steamed rice onto each plate or into each bowl.</li> <li>Spoon red lentil and coconut dhal on top. Garnish with coriander and cashew nuts.</li> </ol> <p><em>Written by Nadia Lim. 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/2016/04/potato-and-pea-curry/"><span style="text-decoration: underline;"><em><strong>Potato and pea curry</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/04/goan-coconut-lamb-curry/"><strong><span style="text-decoration: underline;"><em>Goan coconut lamb curry</em></span></strong></a></p> <p><a href="/lifestyle/food-wine/2016/03/malaysian-fish-curry/"><span style="text-decoration: underline;"><em><strong>Malaysian fish curry</strong></em></span></a></p>

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Seared lemongrass tuna with rice paper, herbs, grated egg and basil seeds

<p>If you need a light, delicious dinner try this seared lemongrass tuna with rice paper, herbs, grated egg and basil seeds.</p> <p>Sounds pretty tasty to us!</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 thick lemongrass stem, pale end finely sliced</li> <li>3 garlic cloves, chopped</li> <li>½ tsp Chinese five-spice</li> <li>1 tbsp salt flakes</li> <li>½ tsp freshly ground black pepper</li> <li>700g mid-loin tuna, trimmed and cut lengthways into two pieces</li> <li>80ml grapeseed oil</li> <li>1 white salad onion, finely sliced in half-moons</li> <li>1½ tbsp basil seeds, soaked in cold water for 20 minutes and drained</li> <li>1 lemon, peeled, segmented and chopped</li> <li>4 hard-boiled egg yolks</li> <li>½ bunch Thai basil, leaves picked</li> <li>½ bunch dill fronds, leaves picked</li> <li>½ bunch coriander, leaves picked</li> <li>½ bunch Vietnamese mint, leaves picked</li> <li>2 handfuls lemon balm, leaves picked</li> <li>2 long green chillies, finely sliced</li> <li>lime wedges, to serve</li> <li>black sesame crackers or large prawn crackers, to serve</li> <li>superfine rectangles of rice paper, cut into triangles, to serve (if these are hard to find you could just use the prawn crackers or lettuce cups, or try lightly moistening spring roll wrappers with a damp cloth)</li> </ul> <p><em>Dipping sauce</em></p> <ul> <li>4 small garlic cloves, chopped</li> <li>4 red bird's eye chillies, chopped</li> <li>3 tbsp lime juice<br /> 3½ tbsp Vietnamese fish sauce</li> <li>3 tbsp white sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Pound the lemongrass and garlic using a mortar and pestle until an even paste.</li> <li>Add the five-spice, salt and pepper and combine. Smear the paste evenly over the tuna, pressing it on firmly.</li> <li>Add the oil to a frying pan over medium heat and sear the tuna pieces evenly for about one minute on each side.</li> <li>Set aside to cool, and then wrap tightly in cling film. Refrigerate until chilled.</li> <li>For the dipping sauce, pound the garlic and chilli using a mortar and pestle until a rough paste. Add the lime juice, fish sauce and sugar and mix until the sugar has dissolved.</li> <li>This will need to sit for about five minutes before using.</li> <li>Once chilled, cut the tuna into slices about five millimetres thick – don't slice it too thinly – and arrange on a serving platter.</li> <li>Top with the onion, basil seeds and chopped lemon and grate over the egg yolks.</li> <li>Combine the herbs and green chilli and pile onto a platter with the dipping sauce, lime wedges, rice paper and crackers on the side.</li> <li>Drizzle some of the sauce over the tuna and serve.</li> </ol> <p><em><strong>Written by Karen Martini. First appeared on</strong> </em><a href="http://www.stuff.co.nz/" target="_blank"><span style="text-decoration: underline;"><em><strong>Stuff.co.nz.</strong></em></span></a></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,</strong></em> <span style="text-decoration: underline;"><em><strong><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></strong></em></span></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><em><a href="/lifestyle/food-wine/2015/10/chicken-alfredo-fettucine/">Creamy chicken Alfredo pasta</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="/lifestyle/food-wine/2015/10/broccoli-zucchini-quiche/">Broccoli, parmesan and zucchini quiche</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="/lifestyle/food-wine/2015/05/cheesy-pea-and-pesto-pasta/">Cheesy pea and pesto</a><a href="/lifestyle/food-wine/2015/05/cheesy-pea-and-pesto-pasta/"> pasta</a></em></strong></span></p>

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