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Sour note spoils Hilary Swank’s double delight

Hilary Swank has delighted fans around the world by announcing the birth of her “miracle” twins. The 48-year-old actress took to her social media with an image of herself at sunset, a baby - a boy and a girl - cradled in each arm, overlooking the water. Or, as Hilary called it in her caption, “pure heaven”. “It wasn’t easy. But boy (and girl!) was it worth it,” she wrote, before wishing her 1.5 million followers a happy Easter. Hilary shares her happy new additions with entrepreneur Philip Schneider, who she married in 2018. The two have made no secret of their desire to expand their family, with Hilary opening up multiple times in interviews over the years, most recently to Good Morning America in late 2022 while publicly revealing her pregnancy. "This is something that I've been wanting for a long time,” she said, “and my next thing is I'm gonna be a mum. And not just of one, but of two. I can't believe it. It's so nice to be able to talk about it and share it." And as she told Extra, also in 2022, the timing hadn’t previously been correct, with the actress focussed on her career and unable to find the right relationship. According to Hilary, “all the elements needed to come together and be right” for motherhood. “It’s just something I thought about even as a young girl,” she added. “It’s something that was on my mind, so it’s nice to be here and just be pregnant." In 2020, Hilary spoke to The Daily Mail about how she felt she was “very maternal”, and shared her belief that not having children did not have the power to render someone - like herself at that point - unable to be maternal. "I’ve heard a lot of women say that they’ve been told, 'oh, you’re kind of a failure,'” she said. “Or, you know, 'didn’t you come here to procreate?’. There are so many different ways to procreate! “Any type of mothering, any type of nurturing, is being a mother.” Now that Hilary has taken her own nurturing to the next level, after months of sharing the various milestones and moments in her pregnancy journey with her supporters, she has been met with an outpouring of love and celebration from friends, fans, and family. “Aaaaahhhh!!!!! Congratulations,” wrote an excited Viola Davis. “So happy to see you turkeys soaking up the sea, the sun and the salt air! Love you. Welcome to planet earth little ones. Hope you have a lovely stay here,” gushed actor Misha Collins. “Congratulations!!!!!!!!! God bless!” declared actress Lindsay Lohan, who had recently shared that she was also expecting her first child. However, not all were on board with Hilary’s joy, with some mean-spirited souls taking issue with the actress’s move into motherhood at 48. “When she is my age, those kids will be fourteen. Ack. Why? I don't understand people,” one complained. “And I don’t understand people that leave comments like this one!” a fed up supporter shot back, while another opted for a humble facepalming emoji. “These kids are going to be well cared for and well loved,” another pointed out. “What’s not to understand and celebrate??” “It's not your place to understand! She's waited her entire life to have these babies, it's nobody's business at what age she wanted to have them or was actually to have them either!!” said one more passionate fan, before they added the most important piece of advice the troll would be receiving, “just be happy for her or just shut up.” Images: Instagram

Family & Pets

Sweet and sour prawns

Don’t settle for takeaway when it’s so easy to whip up this delicious sweet and sour prawn dish. Serves: 4 Ingredients: <ul> <li>500g raw banana prawns, peeled, deveined, heads removed</li> <li>2 carrots, sliced</li> <li>1 cup chopped red, yellow and green capsicum, cut into bite sized pieces</li> <li>½ brown onion, chopped</li> <li>1 tablespoon grated fresh root ginger</li> <li>1 red chilli, deseeded, chopped</li> <li>1 cup fresh pineapple, chopped</li> <li>200ml pineapple juice</li> <li>3 tablespoon vegetable oil</li> <li>2 tablespoon rice wine vinegar</li> <li>1 tablespoon soy sauce</li> <li>¼ cup tomato sauce</li> <li>¼ cup brown sugar</li> </ul> Method: <ol> <li>Heat 2 tablespoons of oil in large wok over medium-high heat. Add prawns and stir-fry for 3 minutes, or until prawns are just cooked through. Remove from wok and set aside.</li> <li>Heat remaining oil in wok. Add onions and cook for 2 to 3 minutes, or until softened. Add chilli and ginger and cook for 2 minutes, then add pineapple, capsicums and carrots. Cook for 1 minute.</li> <li>Add vinegar, tomato sauce, soy sauce, sugar and pineapple juice. Bring to simmer and cook for 7 minutes, or until sauce begins to thicken.</li> <li>Return prawns to pan and toss to warm through and coat. Serve with a side of plain rice.</li> </ol> Image: Getty

Food & Wine

Parents warned against "very dangerous" sour lollies

Parents are being warned of the serious dangers of sour lollies which could burn the skin off children’s tongues. A Perth mother shared images of her son’s tongue to social media warning parents of the impact sour lollies could have. The post was also shared by CPR Kids, hoping it will spread awareness of sour lollies in general and the dangers it imposes to children. “Sour candy packaging often stipulates that children under 4 shouldn’t eat the sweets and that consuming multiple lollies quickly can cause ‘temporary irritation to sensitive tongues and mouths’,” their post reads. The Perth mum did not specify which lolly her son had eaten with CPR Kids saying popular sour lollies such as Warheads and TNT are widely available around the country. “We understand that the labels come with warnings, but dentists say the lollies should be avoided altogether due to the acidic coating (regardless of age),” their post continued. “CHOICE conducted lab tests on sour candy and the results are a little concerning - most sour lollies are more acidic than vinegar!” Dental Association of Australia’s Jonathon Teoh repeated the warning to parents, asking them to be wary of what their children consume. “Sour lollies can be very dangerous due to the high level of acid or PH which can cause chemical burns,” he said The research conducted by CHOICE showed that the burning of tongues from sour lollies was not a national issue, but worldwide. “A number of years ago the UK Food Standards Agency issued a warning to parents about a possible risk to children from particular sour novelty sweets after receiving reports of them causing blisters, burns and bleeding to the tongue and mouth,” they revealed. After reaching out to a Facebook community group, CHOICE received several reports from parents after their children consumed the products. “Within seconds my daughter started saying her tongue was stinging. As she went to touch it her skin just peeled away and she was left with a raw hole" mother Peggy said. "Virtually straight after my daughter ate a couple of the lollies she told me her tongue felt funny. She showed me and to my horror about a 1–2mm deep layer of the surface of her tongue had come away. She had about a week or so of painful healing," Kylie, another parent said. "[My son] went for a sleepover and after having these he ended up with massive mouth ulcers and off to the dentist!" Bec said. "My daughter had bleeding of the tongue and at least a layer was removed," mother Jessi recalled. CHOICE questioned whether the lollies that cause blisters, burns and bleeding to the tongue and mouth are a step too far. They reiterated that just like any other lollies, they are not healthy. But in reference to TNT's Mega Sour Grenade, a sour lolly which has a warning label to flush the eyes with water if they come into contact, is a “cause for concern”. “There's currently no general safety provision under Australian Consumer Law (ACL) that companies have to comply with, and we think one is needed.” Images: Facebook

Caring

Sour note as The Voice winner crowned

Fans of The Voice were up in arms over the finale on Sunday night, with the spotlight steering focus away from the winner. As is finale tradition on the singing competition, the final four artists took part in a live duet with their superstar coaches. Most fans loved the cross-over of talent, but one duet left fans feeling frustrated. Fan favourite Mick Harrington took to the stage with his coach Jessica Mauboy to perform a duet of the 1982 hit track Solid Rock by Goanna. Some viewers were left scratching their heads and they felt Jessica "virtually shut out" Mick. Many fans took to Twitter to express their outrage and found they were not alone in their thinking. One fan said, 'Shouldn't these duets be showcasing the contestants and not the 'coach' singing like 90%.' Another Twitter user agreed saying, "Too bad Jess sung over the top and virtually shut him out of the song." A third person wrote, "Why does Jess always need to make the choices be about her? This is about the contestant and not about you!" Other fans also argued that the wind machine used for powerful visuals overpowered Mick's delicate voice. One fan said, "Be great if we could hear their voices, this being the voice and all." While there was an online slew of negative comments, there were a fair share of fans that thought the duet performance "ticked every box", while another person said it was possibly the best performance in the show's history. Despite the love online for Mick Harrington, the powerhouse voice of Bella Taylor Smith took out the 2021 crown. The newly crowned winner shared a special moment with her coach Guy Sebastian after she won, with her mentor saying, “You are special Bella. Go out there and kill it, I know you will.” Check out the video of the powerhouse duet below: <iframe width="560" height="315" src="https://www.youtube.com/embed/S1zlLWDOguU" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen=""></iframe> Image credit: Channel 7

News

"Just sour grapes": Ellen's ratings in the wake of allegations

Ellen DeGeneres is known to end every episode of her insanely popular talk show with, “Be kind to one another,” but after a number of allegations have come to light in recent weeks of her diva-like behaviour with staff members and other people, viewers are starting to lose faith. The backlash began in April when a number of people including popular beauty YouTuber Nikkie de Jager accused DeGeneres of being “cold and distant”. Slowly other people started to come forward with their own stories about the 62-year-old, saying she’s rude and entitled. Then, the comedian brought criticism upon herself after she said living in her $27 million mansion was “like being in jail”. “Ellen is at the end of her rope,” revealed a source to Us Weekly. “She thought this was all just sour grapes from a few haters. But it’s not a passing thing – the hits just keep coming.” But throughout all the drama, the Emmy award winner has turned to her wife, Portia de Rossi for support. “Ellen’s so grateful to have Portia in her life as a soulmate and a sounding board, but that doesn’t mean it’s been easy,” a second source told Us. “Their home life is strained right now … her real friends never ask her to be funny or tell jokes. They accept her as it.” And despite all the commotion, Ellen’s ratings continue to climb, which proves the backlash has not affected her show. “Ellen’s been in our homes for so long, it’ll take a lot more than a bodyguard and a blogger to change how people feel about her,” the second insider notes. “Her best response is just being happy Ellen on the show every day.”

Beauty & Style

Chocolate sour cherry slice

A sultry taste sensation for those who love sweet things with a touch of cherry sour. Ingredients: For the base <ul> <li>2 cups raw cashew nuts</li> <li>2 cups unsweetened desiccated coconut</li> <li>1/2 cup raw cacao powder</li> <li>Pinch of sea salt</li> <li>1/4 cup extra virgin coconut oil + 1/4 cup cacao butter* (or 1/2 cup extra virgin coconut oil)</li> <li>1/2 cup rice malt syrup</li> <li>1 x 20ml tablespoon pure vanilla extract</li> <li>3/4 cup unsweetened dried sour cherries</li> </ul> For the topping <ul> <li>200g dark chocolate</li> <li>2 x 20ml tablespoons extra virgin coconut oil</li> </ul> Method: 1. Line a 22 x 11 cm loaf tin with baking paper or cling film. 2. Process the cashew nuts and desiccated coconut in a food processor until you get fine crumbs. 3. Add the cacao powder and salt and process until well combined. 4. Melt the coconut oil (and cacao butter, if using) in a large saucepan over the lowest heat on your stove. 5. Add the rice malt syrup and vanilla extract and stir to combine. 6. Take the saucepan off the heat, tip the dry ingredients from the food processor and the sour cherries into the saucepan and stir everything together until well combined. Press the mixture into the prepared tin, smoothing the surface with the back of a spoon (and your hands, if need be). Place the tin in the freezer to chill. 7. To make the topping, melt the chocolate and coconut oil together in a double boiler or in the microwave. Remove the slice from the freezer and pour over the topping. Return the slice to the fridge for a few hours to set. Once set, remove the slice from the tin and cut into squares. Store in the fridge or freezer. Tips: The recipe uses 1/4 cup coconut oil + 1/4 cup cacao butter for the smooth and creamy texture that cacao butter provides. You can buy cacao butter at health food stores or online, or just use 1/2 cup coconut oil if you prefer. Recipe originally appeared on <a href="https://www.rfhb.com.au/blog/chocolate-sour-cherry-slice/">Real Food Body Health</a>. Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/chocolate-sour-cherry-slice.aspx" target="_blank">Wyza.com.au</a>.

Food & Wine

Sweet and sour pork

Create this classic Chinese takeaway dish easily at home. Using pork neck is great as it has a good meat to fat ratio so stays nice and moist. As a substitute pork fillet can be used for a leaner option. Ingredients: <ul> <li>1 brown onion, cut into 3cm chunks </li> <li>1 red capsicum, cut into 3cm chunks </li> <li>200g of fresh pineapple, cut into 3cm chunks </li> <li>2 spring onions cut into 3cm lengths </li> <li>2 garlic cloves, finely chopped </li> <li>2 long red chilli’s, cut into rounds </li> <li>Coriander leaves to garnish</li> <li>Steamed rice to serve</li> </ul> Sweet and sour sauce <ul> <li>3/4 cup chicken stock</li> <li>1/2 cup tomato ketchup</li> <li>1 tbsp caster sugar</li> <li>1 tbsp rice vinegar</li> <li>2 tsp light soy</li> <li>1 tbsp dark soy</li> <li>1 tsp potato flour</li> <li>1 tbsp water</li> </ul> Pork <ul> <li>500g pork neck cut into 3cm cubes</li> <li>1 egg beaten</li> <li>1 tbsp of shaoxing wine or dry sherry</li> <li>1 tbsp of light soy sauce</li> <li>1/2 cup of rice flour </li> <li>1/2 cup potato flour </li> <li>Vegetable oil for deep frying</li> </ul> Method: Pork Marinade <ol> <li style="font-weight: 400;">Begin by marinating the pork. In a medium size mixing bowl combine the shaoxing and soy sauce with the beaten egg and pork, making sure it is coated evenly. Allow to marinate for approximately one hour, covered in the fridge.</li> </ol> Sweet and sour Sauce <ol> <li style="font-weight: 400;">In a bowl mix all of the sauce ingredients, except for potato flour and water. Set aside. </li> <li style="font-weight: 400;">In a separate small bowl, mix the water and potato flour. This will be used to thicken the final sauce.</li> </ol> Crispy pork <ol> <li style="font-weight: 400;">Pre heat vegetable oil in fry pan, or set deep fryer to 180 degrees. </li> <li style="font-weight: 400;">In a large bowl combine the rice and potato flour. </li> <li style="font-weight: 400;">Remove the pork from the marinade and toss in the bowl of flour, coating evenly.</li> <li style="font-weight: 400;">Shake off any excess flour and deep fry for 2-3 minutes until browned and crisp. </li> <li style="font-weight: 400;">Remove from the hot oil with a slotted spoon, drain on paper towel and set aside.</li> </ol> Finishing the dish <ol> <li style="font-weight: 400;">Heat a wok and add 2 tbsp of vegetable oil. </li> <li style="font-weight: 400;">Add the onion and garlic and stir fry for 30 seconds. </li> <li style="font-weight: 400;">Add the capsicum and pineapple and cook for a further 30 seconds. </li> <li style="font-weight: 400;">Add the sweet and sour sauce mix and bring to the boil. </li> <li style="font-weight: 400;">Add the spring onions and sliced chilli. </li> <li style="font-weight: 400;">Add the rice flour and water mix and stir until sauce has thickened. </li> <li style="font-weight: 400;">Finally, add all the fried pork to the mix and toss until well coated. </li> <li style="font-weight: 400;">Garnish with fresh coriander and serve with steamed rice.</li> </ol> Recipe by Australian Onions.

Food & Wine

Warm salad of sweet and sour eggplants with cheese and pistachios

Add some warmth to your salad with winter coming up - the combo of eggplants and pistachios will surprise you with how good it tastes! Ingredients: <ul> <li>2 large or 3 medium eggplants (aubergines)</li> <li>60-90 ml extra virgin olive oil</li> <li>100 ml dry vermouth or white wine</li> <li>3 tablespoons wine vinegar</li> <li>1½ tablespoons runny honey</li> <li>sea salt and freshly ground black pepper</li> <li>2 large handfuls of baby spinach leaves</li> <li>200 g crumbly or soft cheese, such as feta or goat’s cheese, broken into chunks</li> <li>4 teaspoons pomegranate molasses handful of mint leaves, chopped</li> <li>75 g shelled pistachio nuts, roughly chopped</li> </ul> Options Substitute an aged balsamic or balsamic glaze/syrup if pomegranate molasses is unavailable. Directions: 1. Slice the stem off the eggplants. Stand them on the severed end and slice downwards, shaving off and discarding the ﬁrst and last bit of skin. Make slices 1 cm thick. Brush each slice on both sides with olive oil. 2. Cook the eggplant in batches. Heat a chargrill pan until very hot. Lay the eggplant slices in the pan and cook each side until translucent and striped with black. Allow to cool slightly, then cut the cooked eggplants into long strips about 2 cm wide. 3. Heat the remaining oil in a large frying pan over a medium heat. (If you have used up all the oil, add a couple of tablespoons to the pan.) When hot, add the eggplants and spread them out evenly in the pan. Add the vermouth or wine all at once – stand back as it may splutter at ﬁrst. Season well with salt and pepper and cook, stirring gently, until the wine has almost completely evaporated. Add the vinegar and honey to the pan and stir. Cook for a couple more minutes, while the juices thicken and caramelise, then remove the pan from the heat. 4. Make a bed of baby spinach leaves on each plate and pile the eggplants on top. Scatter the cheese over them. Drizzle with pomegranate molasses, sprinkle with the chopped mint and pistachios and serve. Images and recipes from <a href="http://t.dgm-au.com/c/185116/69171/1880?u=https://www.booktopia.com.au/superveg-celia-brooks/prod9781760522681.html">SuperVeg by Celia Brooks by Murdoch Books</a>, RRP $39.99. Photography by Jean Cazals. Republished with permission of <a href="https://www.wyza.com.au/recipes/warm-salad-of-sweet-and-sour-eggplants-with-cheese-and-pistachios.aspx">Wyza.com.au.</a>

Food & Wine

How Oprah’s iconic car giveaway ended on a sour note

When Oprah Winfrey gave away cars to everyone in her studio audience, it went down in history as one of the most iconic moments in her TV career – that and Tom Cruise jumping on her couch. Now, a podcast hosted by journalist Jenn White called Making Oprah: The Inside Story of a TV Revolution reveals that the car giveaway ended on a sour note for some of the recipients. The podcast reveals that the idea for the car giveaways started with Winfrey’s best friend, Gayle King. King sat next to an executive from the Pontiac car company on a flight and they started talking. After their chance meeting, Pontiac offered the show 25 cars for a giveaway. However, the producers kept pushing until the manufacturer agreed to give a brand new G6 to every member of the studio audience. The value of the 276 cars totalled US$7.7m (AU$9.84m). Oprah was still hesitant about the giveaway as she wanted the recipients to be those who were actually in need of a new car. “When we sat down and started to talk about the car giveaway, I asked, ‘How do we find people who really need cars?’ Because that would make it worth it to me ... that would give it a depth and an intention,” she recalled. The show’s producers then started finding an audience who would be suitable for the giveaway without giving away the surprise. On the audience application they asked questions like, 'How do you get to work?' and 'How old is your car?' “For the most part, the whole audience genuinely needed new cars, and that made it even more special,” said Terry Goulder, who was one of the senior producers. The episode was the premiere of the 19th season and they needed ratings to kick off with a bang. For the surprise to have the maximum impact, it relied on misdirecting the audience. “The car giveaway is a surprise because they ‘fake it out’,” explained the podcast’s presenter Jenn White. Oprah invited 11 teachers on stage who were all in desperate need of a new car and she announced that their “wildest dream” was coming true. “The audience was all sitting back and observers at this stage, thinking, ‘Isn’t that nice for them, they got a brand-new car,’” said Oprah. “That was the fun of it.” She then announced that a 12th car would be given away. Each member of the audience would receive a box and in one of those boxes would be the key to the car. The audience erupted in joy and shock as they discovered that there was a key in every single box. <iframe width="500" height="281" src="https://www.youtube.com/embed/8CAscBCdaQg?feature=oembed" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen=""></iframe> Producer Terry Goulder remembers that the audience was so “supercharged” he had made sure there were paramedics on site, in case someone had a heart attack. The audience weren’t the only ones who were feeling the intense emotion in the room. “My heart was pounding so hard ... because I was as excited for the people getting the cars, as the people were for getting the cars,” said Winfrey. The iconic “you get a car” moment unfolded as screams erupted in the audience. “I was screaming as loudly as I could because [the audience was] screaming so loud ... I was trying to be heard over what at this point was just happy chaos,” said Winfrey. Producer Gina Sprehe remembers this moment as the highlight of her career. “We didn’t know it would go that well ... it was just magical ... when you watch 276 people have total meltdowns, you’re just so happy for them. It’s so nice to see people that happy.” Although lives were dramatically changed with the giveaway, unfortunately, there was a sour taste left with some after the euphoric feeling passed. Terry Goulder believes that the moment of TV greatness backfired on them. “It was really hard to produce shows after that, because all the audience wanted cars,” he said. Producer Lisa Erspamer also saw a different side to the giveaway. “It was devastating after, because ‘gift tax’ is a thing, and it’s always a complicated thing when you’re giving stuff away,” she said. “But we paid for the sales tax and the registration for each car, and we told the audience after, if they didn’t want to have to pay a gift tax, they could actually take cash for the car. “And because we didn’t pay the gift tax, people complained to the press, and that was devastating.” White said in the podcast, “You can understand why some of the audience might be annoyed with getting a bill of up to $US7,000 ($8,900) depending on your tax bracket ... but you can also understand the producers looking at that and going, ‘We just gave you a car?’” Erspamer continued, “We put our whole soul into this moment of television and with real intention to do something good, and so when people had a negative reaction, it like literally hurt our feelings." She added, “You know, we’re people and it made us really sad.”

News

Vegetable and bean nachos with chipotle sour cream

Chipotle is a Mexican spiced chilli sauce that adds loads of flavour to any Mexican dish, including this tasty vegetable and bean nachos. You can find it in the Mexican section or sauces and condiments section. Serves: 5 Ingredients: Vegetable and bean sauce <ul> <li>1 red onion, finely diced</li> <li>1 capsicum, core removed, finely diced</li> <li>2 carrots, grated</li> <li>1 ½ tablespoons nacho spice mix* (see below)</li> <li>1 x 400g can chopped tomatoes</li> <li>1 x 400g can mild chilli beans</li> <li>1 x 400g can red kidney beans, drained and rinsed</li> <li>1 tablespoon sweet chilli sauce</li> <li>1 cup grated cheese (e.g. tasty, edam or Colby)</li> </ul> To serve <ul> <li>½ cup natural unsweetened thick Greek yoghurt or sour cream</li> <li>1 tablespoon tomato sauce</li> <li>2-3 teaspoons chipotle sauce</li> <li>2 baby cos lettuces or 1 iceberg lettuce</li> <li>2 bags good quality corn chips</li> <li>¼ cup chopped coriander</li> </ul> Method: <ol> <li>To make the nacho spice mix, mix together 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon onion powder, ½ teaspoon ground cumin and ½ teaspoon ground coriander. If you want your nachos to be a bit spicy, add ¼ - ½ teaspoon ground chilli or cayenne pepper.</li> <li>Preheat grill to high.</li> <li>Heat a drizzle of olive oil in a large fry-pan (preferably oven-proof) on medium heat. Cook onion and capsicum for about 4 minutes until softened. Add carrots and nacho spice mix and cook a further 1 minute.</li> <li>Add tomatoes, chilli beans, kidney beans and sweet chilli sauce, stir to combine. Simmer for about 5 minutes until sauce has thickened slightly. Season to taste with salt and pepper.</li> <li>While sauce is simmering prepare rest of the meal; mix yoghurt or sour cream, tomato sauce and chipotle sauce together in a small bowl; finely slice lettuce.</li> <li>Sprinkle cheese over bean sauce and place pan under grill for about 5 minutes, until cheese is bubbling and golden. If you don't have an ovenproof pan, transfer bean mixture to an oven-proof dish before topping with the cheese to grill.</li> <li>To serve, place corn chips, chipotle yoghurt/sour cream and lettuce in bowls and place in middle of table along with bean sauce so everyone can help themselves. Garnish each plate with coriander.</li> </ol> Written by Nadia Lim. First appeared on <a href="http://www.stuff.co.nz">Stuff.co.nz</a>. Image: My Food Bag. 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">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/10/five-bean-salad/">Five bean salad</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/healthy-nachos/">Healthy nachos</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/bean-corn-and-avocado-quesadillas/">Bean, corn and avocado quesadillas</a>

Food & Wine

Hot and sour butternut red lentil soup

Cold nights call for hearty soups full of great flavours like this hot and sour butternut and red lentil soup. Ingredients: <ul> <li>1 tablespoon vegetable oil (such as canola or sunflower)</li> <li>1 onion, chopped</li> <li>3cm piece ginger, peeled, grated</li> <li>3 cloves garlic, finely chopped</li> <li>good pinch of chilli flakes (up to 1/4 teaspoon, depending on how spicy you like your soup)</li> <li>1/3 cup split red lentils</li> <li>400g can chopped tomatoes</li> <li>2 tablespoons rice vinegar</li> <li>2 tablespoons soy sauce</li> <li>1 litre water or vegetable stock</li> <li>1/2 small butternut (about 500g-600g), peeled, deseeded, cubed 2cm</li> <li>2 tablespoons lemon or lime juice</li> <li>1 bunch coriander, leaves finely chopped</li> <li>crusty bread to serve</li> </ul> Method: 1. Heat the oil in a large saucepan over medium heat. Add the onion and fry gently for 5 minutes. 2. Add the ginger, garlic and chilli flakes and cook for a further minute. Add the lentils, tomatoes, vinegar, soy sauce and water or stock and bring to a simmer. 3. Add the butternut and simmer for 25 minutes or until tender. Stir in the lemon or lime juice and season with salt and freshly ground black pepper then stir through the coriander and serve with bread. Written by Ginny Grant. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> 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, head to the <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">abcshop.com.au to order your copy now.</a> Related links: <a href="/lifestyle/food-wine/2016/02/meatball-salad-with-pineapple-salsa/">Meatball salad with pineapple salsa</a> <a href="/lifestyle/food-wine/2015/10/shepherds-pie/">Shepherd’s pie</a> <a href="/lifestyle/food-wine/2015/12/pumpkin-and-ricotta-cannelloni/">Pumpkin and ricotta cannelloni</a>

Food & Wine

Sweet and sour prawns

Don’t settle for takeaway when it’s so easy to whip up this delicious sweet and sour prawn dish.Serves: 4Ingredients:<ul><li>500g raw banana prawns, peeled, deveined, heads removed</li><li>2 carrots, sliced</li><li>1 cup chopped red, yellow and green capsicum, cut into bite sized pieces</li><li>½ brown onion, chopped</li><li>1 tablespoon grated fresh root ginger</li><li>1 red chilli, deseeded, chopped</li><li>1 cup fresh pineapple, chopped</li><li>200ml pineapple juice</li><li>3 tablespoon vegetable oil</li><li>2 tablespoon rice wine vinegar</li><li>1 tablespoon soy sauce</li><li>¼ cup tomato sauce</li><li>¼ cup brown sugar</li></ul>Method:<ol><li>Heat 2 tablespoons of oil in large wok over medium-high heat. Add prawns and stir-fry for 3 minutes, or until prawns are just cooked through. Remove from wok and set aside.</li><li>Heat remaining oil in wok. Add onions and cook for 2 to 3 minutes, or until softened. Add chilli and ginger and cook for 2 minutes, then add pineapple, capsicums and carrots. Cook for 1 minute.</li><li>Add vinegar, tomato sauce, soy sauce, sugar and pineapple juice. Bring to simmer and cook for 7 minutes, or until sauce begins to thicken.</li><li>Return prawns to pan and toss to warm through and coat. Serve with a side of plain rice.</li></ol>Related links:<a href="/lifestyle/food-wine/2015/06/chicken-cashew-stir-fry/">Chicken and cashew nut stir-fry</a><a href="/lifestyle/food-wine/2015/04/green-chicken-curry/">Green chicken curry</a><a href="/lifestyle/food-wine/2015/04/pommes-anna/">Pommes Anna</a>

Food & Wine

Sour cream scones

Isn’t sitting down to scones and tea just about one of life’s sweetest pleasures? Anne Taylor shares the classic recipe.Ingredients:<ul><li>Plain flour, for dusting</li><li>3 cups self-raising flour</li><li>80g butter, cubed</li><li>1 1/4 cups sour cream</li><li>Jam and whipped cream, to serve</li></ul>Method:1. Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour. Sift self-raising flour into a large bowl.2. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.  (Or you can put everything in a food processor).3. Make a well in the centre. Add one cup of sour cream. Mix with a flat-bladed knife until mixture forms soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth.4. Pat dough into a two-cm-thick round. Using a five-cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining four rounds.5. Place scones onto prepared baking tray, one-cm apart. Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack.6. Serve warm with jam and cream.             To read more of Anne’s recipes you can visit her blog <a href="http://aussie-products.com.au/category/recipes/">here</a> or her Facebook page <a href="https://www.facebook.com/buyaustralianproducts?ref=bookmarks">here</a>.

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Entertainment

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Health

Lifestyle

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Property

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Information

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Sour note spoils Hilary Swank’s double delight

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