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Baked eggplant with yogurt

<p>In this delicious dish, grilled slices of eggplant and zucchini are layered with a rich tomato sauce and cumin–flavoured yogurt, then baked. Thick slices of bread and a crisp green salad are the perfect accompaniments to make a satisfying meal.</p> <p><strong><span style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, 'Open Sans', 'Helvetica Neue', sans-serif;">Ingredients</span></strong></p> <div> <div> <ul> <li>3 tablespoons extra virgin olive oil</li> <li>1 red onion, finely chopped</li> <li>2 cloves garlic, finely chopped</li> <li>1 can chopped tomatoes, about 400 g</li> <li>2 teaspoons tomato paste</li> <li>100 ml dry red wine</li> <li>1 bay leaf</li> <li>2 tablespoons chopped fresh parsley</li> <li>salt and pepper</li> <li>3 eggplant, about 700 g in total, cut into 1 cm slices</li> <li>3 zucchini, about 500 g in total, thinly sliced</li> <li>½ teaspoon ground cumin</li> <li>1⅔ cups (410 g) low–fat natural yogurt</li> <li>2 eggs, beaten</li> <li>⅓ cup (35 g) freshly grated parmesan</li> </ul> </div> <div> <h4>Preparation</h4> <div data-url="https://www.readersdigest.com.au/recipes/baked-eggplant-with-yogurt"> </div> <ol> <li>Heat 1 tablespoon of the oil in a saucepan, add the onion and cook for about 8 minutes, or until softened.</li> <li>Add the garlic and cook for a further minute, stirring.</li> <li>Stir in the chopped tomatoes, tomato paste, wine and bay leaf.</li> <li>Cover and simmer gently for 10 minutes.</li> <li>Uncover the pan and let the sauce bubble for a further 10 minutes, or until thickened, stirring occasionally.</li> <li>Remove the bay leaf.</li> <li>Stir in the parsley and season with salt and pepper to taste.</li> <li>While the sauce is simmering, preheat the grill to moderate.</li> <li>Lightly brush the eggplant and zucchini slices with the remaining 2 tablespoons oil.</li> <li>Cook under the grill, in batches, for 3–4 minutes on each side, or until browned and very tender.</li> <li>Preheat the oven to 180°C.</li> <li>Stir the cumin into half of the yogurt.</li> <li>Arrange one–third of the eggplant slices, in one layer, in a large ovenproof dish that is about 2.</li> <li>5 litres capacity.</li> <li>Spoon over half of the tomato sauce.</li> <li>Arrange half of the zucchini slices on top, in one layer, then drizzle with half of the cumin–flavoured yogurt.</li> <li>Repeat the layers, then finish with a layer of the remaining eggplant slices.</li> <li>Mix the remaining 200 g yogurt with the beaten eggs and half of the parmesan.</li> <li>Spoon the yogurt mixture over the eggplant, spreading with the back of the spoon to cover evenly.</li> <li>Sprinkle with the remaining parmesan.</li> <li>Bake for 40–45 minutes, or until the top is lightly browned and set, and the sauce is bubbling.</li> <li>Serve hot, in the baking dish.</li> </ol> <div>Serves: 4</div> <div>Preparation: 20 minutes</div> <div>Cooking: about 1¼ hours</div> <div> </div> <div>This article originally appeared on <a href="https://www.readersdigest.com.au/recipes/baked-eggplant-with-yogurt" target="_blank" rel="noopener">Reader's Digest</a>.</div> </div> </div>

Food & Wine

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Decadent blackberry, yogurt and pistachio cake

<p>Make the best of the fresh blackberry season with this delicious, zesty cake.</p> <p><strong>Ingredients:</strong></p> <ul> <li>1/3 cup (45g) pistachios</li> <li>250g butter, softened</li> <li>1 lemon, finely zested</li> <li>1 cup (220g) caster sugar</li> <li>3 eggs</li> <li>2 ½ cups (375g) self-raising flour</li> <li>½ cup (40g) shredded coconut</li> <li>1 cup (250g) Greek style yogurt</li> <li>200g blackberries</li> <li>2 tablespoons brown sugar</li> <li>2 tablespoons pistachios, roughly chopped</li> <li>Extra blackberries, to serve</li> <li>Double cream, to serve</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Preheat oven to 180°C (160°C fan-forced). Grease a deep 22cm round cake tin, line base with baking paper.</li> <li>Place pistachios in a food processor and pulse until ground, set aside. Place butter, zest and sugar in a bowl and beat with an electric mixer until pale and fluffy. Add eggs one by one, beating well in between additions. If mixture splits slightly, add a little of the flour to recombine.</li> <li>Using a wooden spoon, stir in the ground pistachio, flour, coconut and yogurt. Fold through ½ the berries. Spoon mixture into prepared pan, spread evenly with a plastic spatula.</li> <li>Scatter remaining berries, sugar and pistachios on top. Bake uncovered for about 50–60 minutes or until golden and firm to touch and a skewer inserted in the centre comes out clean. Stand for 5 minutes in tin then transfer to a cooling rack.</li> <li>Serve cake warm or at room temperature with double cream and extra fresh blackberries.</li> </ol> <p><em>Recipe from Fresh Aussie Raspberries and Blackberries – </em><a href="http://freshberries.com.au/"><em>freshberries.com.au</em></a></p> <p><em>Republished with permission of </em><a href="https://www.wyza.com.au/recipes/blackberry-yogurt-and-pistachio-cake.aspx"><em>Wyza</em></a><em>.</em></p>

Food & Wine

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Banana & mango frozen yoghurt pops

<p>With summer right around the corner, these banana and mango frozen yoghurt pops are the perfect midday treat for when it’s blazing hot outside. The refreshing snack is not only satisfying, but it’s also delicious and easy to make. Try it out for yourself!</p> <p><strong>Makes:</strong> 8</p> <p><strong>Prep:</strong> 15 mins + overnight freezing </p> <p><strong>Ingredients:</strong></p> <ul> <li>4 large bananas (Cavendish)</li> <li>1½ cups thick Greek yoghurt</li> <li>2 large mangoes, peeled, fruit chopped</li> <li>1 tablespoon honey</li> <li>200g white chocolate, melted</li> <li>2 tablespoons hundreds and thousands</li> </ul> <p><strong>Method: </strong></p> <ol> <li>Peel and roughly chop bananas. Place into a snap lock bag. Freeze for 4 hours or overnight.</li> <li>Place frozen bananas into food processor. Process until finely chopped. Add the mango, yoghurt and honey. Process until smooth.</li> <li>Divide the mixture between 8 plastic cups, insert a paddle pop stick into each. Cover and freeze overnight.</li> <li>Remove the yoghurt pops from the cups. Drizzle with white chocolate and sprinkle with hundreds and thousands. Serve.</li> </ol> <p><strong>Tips:</strong></p> <ul> <li>When fresh mangoes are not available, replace with 1 cup frozen Australian mango or 250g fresh or frozen strawberries or raspberries, pureed.</li> <li>Once frozen, wrap the pops either in or out of the cups tightly with plastic wrap to prevent freezer burn. They will keep up to 4 weeks in the freezer.</li> </ul> <p><em>Recipe and image courtesy of <span><a href="https://australianbananas.com.au/">Australian Bananas</a></span>.</em></p>

Food & Wine

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7 ways to use yogurt that’s about to expire

<p>The overstocking impulse seems to come from a good place— especially when it’s healthy food. However, it’s a habit that often leads us to resentfully scooping spoiled yoghurt into the kitchen bin.</p> <p>Luckily, there’s a way not to let it go to waste, and it doesn’t involve choking it down when you’re full. <span style="text-decoration: underline;"><strong><a href="http://food52.com/blog/14227-9-ways-to-put-your-yogurt-dregs-to-good-use" target="blank">Food 52</a></strong></span> gathered up some fantastic ideas for ways to use yogurt in creative cooking ways.</p> <p><strong>1. Make coffee</strong></p> <p>Yogurt will give coffee a consistency like a coffee milkshake or a caffeinated smoothie.</p> <p><strong>2. Pasta sauce</strong></p> <p>You can either use it to replace sauce entirely for pasta dishes, or, add it to risotto or pan sauces when you make steaks or curries.</p> <p><strong>3. Fluffy pancakes</strong></p> <p>Added to pancake mix, yoghurt gives the end result a light, airy, not-too-sweet kick.</p> <p><strong>4. Salad dressing</strong></p> <p>Yogurt’s perfect for making salad dressings, especially creamy ones like blue cheese.</p> <p><strong>5. Create your own sweets</strong></p> <p>Just squeeze drops out of a plastic baggie onto a baking tray and freeze. You can dress up the frozen pieces with chocolate, sprinkles, or whatever you like.</p> <p><strong>6. For baking</strong></p> <p>Yoghurt is a fantastic, healthy substitute for butter, shortening, and eggs in recipes for cakes and quick breads.</p> <p><strong>7. Spread on burgers and sandwiches</strong></p> <p>Yoghurt is especially good paired with lamb burgers, but works just as well as a general mayonnaise substitute.</p> <p>Have you tried any of these? Let us know in the comments below. </p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/home-garden/2016/05/toxic-items-in-your-home/"><em>10 toxic items in your home that might surprise you</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/home-garden/2016/05/how-to-stop-crying-when-chopping-onions/"><em>How to stop crying when chopping onions</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/home-garden/2016/05/kitchen-tricks-foodies-will-love/"><em>16 kitchen tricks foodies will love</em></a></strong></span></p>

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Roasted honey pears with yoghurt

<p>The bold flavours of the honey pears combine perfectly with the sweetness of the yoghurt to make a dessert that’s incredibly hard to put down. Delicious!</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>¼ cup honey</li> <li>½ cup water</li> <li>2 pears, cut into eighths</li> <li>¼ cup raisins</li> <li>1 cinnamon stick</li> <li>400g vanilla yoghurt</li> <li>2 tablespoons natural flaked almonds, toasted</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin, combine honey and water in a small roasting pan.</li> <li>Add pears, raisins and cinnamon.</li> <li>Cover pan tightly with foil and roast at 200⁰C for 20 minutes.</li> <li>Remove foil and turn the pears.</li> <li>Roast, uncovered, for a further 10 minutes or until pears are caramelised and tender, basting with syrup during cooking.</li> <li>Spoon yoghurt into serving bowls, top with warm pears and sprinkle almonds.</li> </ol> <p>How good does that sound? What’s your favourite recipe to try with pears? Is there anything you’d add to the recipe above? Let us know in the comments below.</p> <p>Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank"><span style="text-decoration: underline;"><strong>visit their site</strong></span></a> for more delicious food ideas.</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, <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/2016/01/pear-pomegranate-and-feta-salad/"><strong><em><span style="text-decoration: underline;">Pear, pomegranate and feta salad</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/04/apple-and-pear-strudel/"><strong><em><span style="text-decoration: underline;">Apple and pear strudel</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/04/flourless-pear-and-almond-cake/"><span style="text-decoration: underline;"><em><strong>Flourless pear and almond cake</strong></em></span></a></p>

Food & Wine

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Roast chicken with jewelled burghul and tahini yogurt

<p>Inject a little aroma into a traditional dish with this fragrant roast chicken, with jewelled burghul and tahini yogurt. It could be a new family dinner staple.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 tablespoon ground cinnamon</li> <li>2 tablespoons cumin seeds, ground</li> <li>2 tablespoons coriander seeds, ground</li> <li>2 tablespoons fennel seeds, ground</li> <li>4 tablespoons sesame seeds</li> <li>4 tablespoons sea salt flakes</li> <li>Olive oil, for drizzling</li> <li>10 chicken breast fillets, skin on</li> </ul> <p><em>Jewelled burghul salad</em></p> <ul> <li>600g coarse burghul, rinsed in cold water</li> <li>1L water</li> <li>400g pomegranate arils (seeds)</li> <li>600g cucumber, deeseeded and finely chopped</li> <li>170g pistachio nuts, roughly chopped</li> <li>70g fresh mint leaves, torn</li> <li>70g fresh coriander leaves, torn</li> <li>175ml extra virgin olive oil</li> <li>100ml lemon juice</li> <li>2 teaspoons finely grated lemon rind</li> <li>60ml honey</li> <li>1 clove garlic, crushed</li> <li>salt and freshly ground black pepper, to taste</li> </ul> <p><em>Tahini yogurt</em></p> <ul> <li>2kg natural yogurt</li> <li>80g tahini</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>For chicken: combine spices, salt and sesame in a small frypan and toast until fragrant. Spread onto a flat tray. Lightly coat chicken in olive oil and press into the spices to thickly coat.</li> <li>Heat olive oil in a large frying pan until hot, sear chicken skin side down until deep golden, turn and sear until golden, transfer to a lined baking tray and roast at 180C for 10-15 minutes or until crisp and just cooked through. Rest for at least 15 minutes before slicing diagonally into thick slices.</li> <li>For jewelled burghul, place water and burghul in a saucepan, cover, bring to the boil, reduce heat and simmer for 10 minutes until all the liquid is absorbed. Turn off heat and steam for 5 minutes. Remove to a bowl and cool.</li> <li>Stir pomegranate, cucumber, nuts and into the burghul. Combine oil, lemon juice and rind, honey and garlic, season to taste. Toss into the burghul until well coated. Refrigerate until required and stir through herbs just before serving.</li> <li>For Tahini yogurt, combine yogurt and tahini in a small bowl until smooth.</li> <li>Arrange burghul on a large platter or serving board, arrange sliced chicken along the platter and drizzle with yogurt.</li> </ol> <p>What’s your favourite Sunday roast? Let us know in the comments below.</p> <p>Recipe courtesy of Legendairy. <a href="http://www.legendairy.com.au/" target="_blank"><span style="text-decoration: underline;"><strong>Visit their site</strong></span></a> for more delicious food ideas.</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/chicken-and-vegetable-winter-pie/"><strong><em><span style="text-decoration: underline;">Chicken and vegetable winter pie</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/05/buttermilk-popcorn-chicken/"><strong><em><span style="text-decoration: underline;">Buttermilk popcorn chicken</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/05/chicken-roasted-with-tomatoes-eggplant-and-chickpeas/"><strong><em><span style="text-decoration: underline;">Chicken roasted with tomatoes, eggplant and chickpeas</span></em></strong></a></p>

Food & Wine

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Minty melon with ginger yogurt

<p>This light and fruity yoghurt recipe is as good for you as it tastes. The ginger offers great benefits for digestion and also adds a waring spice to an otherwise freshening dish.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>8cm piece fresh ginger</li> <li>200g natural yogurt</li> <li>120g chopped rockmelon (canteloupe)</li> <li>120g chopped honeydew melon</li> <li>2 teaspoons shredded mint or small mint leaves</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Finely grate the ginger onto a plate. Pour the grated ginger and any juices into a fine sieve and press over a bowl to collect all the juice. Stir the juice into the yogurt.</li> <li>Divide the melon between 2 serving bowls, top with ginger yogurt and sprinkle with mint.</li> </ol> <p><em>Recipe courtesy of Legendairy. <a rel="noopener" href="http://www.legendairy.com.au/" target="_blank"><span style="text-decoration: underline;"><strong>Visit their site</strong></span></a> for more delicious food ideas.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a rel="noopener" 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/2016/05/pancakes-fresh-berries-yoghurt-honey/"><em><strong><span style="text-decoration: underline;">Pancakes with fresh berries, yoghurt and honey</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/05/classic-sour-cherry-pie/"><em><strong><span style="text-decoration: underline;">Classic sour cherry pie</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/05/beef-and-spinach-filo-pies-with-mint-yoghurt/"><strong><em><span style="text-decoration: underline;">Beef and spinach filo pies with mint yoghurt</span></em></strong></a></p>

Food & Wine

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Queen garnet ice cream

<p>“The Inglewood/Texas region — part of the southern Darling Downs in sunny Queensland — is becoming a growing force in the production of delectable produce. The innovative farmers of the area have been producing an exciting range of foods, including olives, poultry products, dairy products, organic lamb, superior stone fruits and grapes, and not to mention wine. This recipe combines the queen garnet plum from Inglewood and the delicious yoghurt produced by the Barambah Organics dairy near Texas. Known for its deep, firm, dark, juicy flesh and unparalleled flavour and colour, our plums make this recipe exceptional.” — <strong>Fiona Goodrich</strong></p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 10</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>250 g queen garnet plums, quartered and stones removed, plus extra thinly sliced, to serve (optional)</li> <li>¼ cup lime or lemon juice</li> <li>300 ml natural yoghurt</li> <li>300 ml thickened cream</li> <li>2 tablespoons queen garnet jam (see below)</li> </ul> <p><em>Queen garnet jam</em></p> <ul> <li>1 kg queen garnet plums, halved and stones removed</li> <li>¼ - ½ cup water (depending on the juiciness of the plums)</li> <li>6 fine strips of lemon rind, chopped (optional) and juice of 1/2 lemon</li> <li>750 g sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To make the jam, place the plums, water, lemon rind (if using) and juice in a large saucepan over low heat. Cover and simmer for 20 minutes, or until the plums are soft.</li> <li>Add the sugar and stir until dissolved. Bring to a rapid boil, uncovered, and boil for 15–20 minutes, stirring occasionally to prevent it catching and burning, until the fruit reaches setting point — put 1 tablespoon jam on a chilled saucer and place in the fridge for a few minutes. Push your finger into the centre of the blob of jam, and if the jam remains in two separate parts, it is ready.</li> <li>Pour the jam into warm, sterilised jars, leaving a 2 cm gap at the top. Seal and invert for a couple of minutes to create a vacuum.</li> <li>To make the ice cream, process the plums and the lime or lemon juice in a food processor until relatively smooth.</li> <li>Transfer the plum purée to a medium bowl and add the yoghurt, cream and jam. Whisk to combine thoroughly.</li> <li>If you have an ice-cream machine, place the ice cream in it and follow the manufacturer’s instructions. If you don’t have a machine, place the mixture in a shallow dish and freeze, covered with foil, for 3 hours, or until the mixture begins to freeze about 2.5 cm in from the edges. Beat with electric beaters and return to the freezer for another 2 hours. Repeat this process at least twice.</li> <li>Serve the ice cream on its own or with thin slices of queen garnet plum.</li> </ol> <p>Note: The ice cream will keep in an airtight container in the freezer for up to 3 months. The jam will keep unopened in a cool, dry pantry for up to 1 year.</p> <p><img width="131" height="158" src="https://oversixtydev.blob.core.windows.net/media/22569/australia-cooks-cover-image_131x158.jpg" alt="Australia Cooks - Cover Image (4)" style="float: right;"/>What’s your favourite ice cream flavour? Tell us in the comment section below.</p> <p><em>Written by Fiona Goodrich. 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/dairy-free-creme-brulee/"><span style="text-decoration: underline;"><em><strong>Dairy-free crème brûlée</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/mini-banoffee-pies/"><span style="text-decoration: underline;"><em><strong>Mini banoffee pies</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/04/strawberry-panna-cotta/"><em><span style="text-decoration: underline;"><strong>Strawberry panna cotta</strong></span></em></a></p>

Food & Wine

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Yoghurt baked salmon with sweet potato chips

<p>Infused with flavours of lemon and paprika, this yoghurt-baked salmon with sweet potato chips brings fine dining to your kitchen. A tasty weekend dinner! </p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>2</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>300g sweet potato, peeled</li> <li>1 tablespoon olive oil</li> <li>⅓ cup grated parmesan</li> <li>2 x 150g salmon fillets</li> <li>1 cup Greek-style yoghurt</li> <li>Zest of a lemon</li> <li>1 teaspoon smoked paprika</li> <li>1 tablespoon finely chopped parsley</li> <li>1 bunch broccolini, steamed, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin, cut your sweet potato into chunky chips. Arrange in a single layer on a baking paper lined oven tray and drizzle with olive oil. Bake at 220°C for 20 minutes.</li> <li>Remove from oven, turn chips over and sprinkle with parmesan then make some space to fit the salmon on the tray.</li> <li>Combine yoghurt, lemon, paprika and season to taste.</li> <li>Spoon half of the mix over the salmon and toss to coat. Reserve remaining half for dressing.</li> <li>Place salmon on the tray with chips. Reduce oven to 200°C and bake salmon and chips for a further 10 minutes or until salmon is cooked through.</li> <li>Combine remaining yogurt dressing with parsley.</li> <li>Serve baked salmon with chips and remaining yogurt dressing and steamed greens.</li> </ol> <p>What’s your favourite way to enjoy salmon? Do you think you’d try this recipe at home, and do you have any variations you’d suggest?</p> <p>Please let us know in the comments below.</p> <p><em>Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank"><span style="text-decoration: underline;"><strong>visit their site</strong></span></a> for more delicious food ideas.</em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/crispy-skin-salmon-with-salsa-verde-and-creamy-mash/"><span style="text-decoration: underline;"><em><strong>Crispy skin salmon with salsa verde and creamy mash</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/zucchini-and-corn-fritters-with-smoked-salmon/"><span style="text-decoration: underline;"><em><strong>Zucchini and corn fritters with smoked salmon</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/04/seared-salmon-with-scallops-and-minted-pea-paste/"><span style="text-decoration: underline;"><em><strong>Seared salmon with scallops and minted pea paste</strong></em></span></a></p>

Food & Wine

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Berry breakfast smoothie bowls

<p>If you’re looking for a sweet, delicious way to start the day on a sunny winter’s morning (full of goodies) try these berry breakfast smoothie bowls.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2 – 3</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>½ cup ice cubes</li> <li>2 frozen peeled bananas, sliced</li> <li>1 cup natural yogurt</li> <li>¾ cup frozen berries</li> <li>½ cup milk</li> <li>1 tablespoon chia seeds (optional)</li> <li>2 teaspoons honey</li> <li>½ cup oven-toasted fruit muesli</li> <li>Fresh blueberries, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin, prepare your ingredients and a blender/food processor.</li> <li>Blend or process the ice, banana, yogurt, berries, milk, chia seeds and honey until smooth.</li> <li>Scrape down the sides of the blender, if required.</li> <li>Add an extra tablespoon or two of water if you need a little extra moisture in the blender to keep the ingredients moving.</li> <li>Pour smoothie into two or three chilled bowls and top with muesli and fresh blueberries.</li> <li>Serve immediately.</li> </ol> <p>Do you like smoothies? What’s your favourite blend? Let us know in the comments below.</p> <p><em>Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank"><span style="text-decoration: underline;"><strong>visit their site for more delicious food ideas.</strong></span></a></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, <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/diabetes-friendly-apple-and-cinnamon-breakfast-parfait/"><em><span style="text-decoration: underline;"><strong>Diabetes-friendly apple and cinnamon breakfast parfait</strong></span></em></a></p> <p><a href="/lifestyle/food-wine/2016/05/get-up-and-goji-smoothie/"><span style="text-decoration: underline;"><em><strong>Get up and goji smoothie</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/michael-klims-mango-avocado-smoothie/"><span style="text-decoration: underline;"><em><strong>Michael Klim’s mango avocado smoothie</strong></em></span></a></p>

Food & Wine

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One minute lemon raspberry and yoghurt mug puddings

<p>Have a spare minute? Perfect for morning or afternoon tea, these lemon raspberry and yoghurt mug puddings are incredibly easy to make and very delicious!</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 1</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1/4 cup self-raising flour</li> <li>2 teaspoons caster sugar</li> <li>1/4 cup milk</li> <li>2 teaspoons vegetable oil</li> <li>1 tablespoon lemon juice</li> <li>1/2 teaspoon lemon rind</li> <li>1 tablespoon fresh raspberries</li> <li>1/2 cup vanilla yoghurt, to serve</li> <li>Honey, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Whisk ingredients, except berries, and whisk together in a 250ml capacity tea cup or mug.</li> <li>Sprinkle with berries.</li> <li>Microwave on high for a minute, or until the cake appears cooked through.</li> <li>Serve with vanilla yoghurt and a drizzle of honey.</li> </ol> <p>Have you tried a similar one minute recipe? What is your favourite type of pudding?</p> <p>Let us know in the comments below!</p> <p><em>Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank"><strong><span style="text-decoration: underline;">visit their site for more delicious food ideas.</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/2016/05/mini-banoffee-pies/"><span style="text-decoration: underline;"><em><strong>Mini banoffee pies</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/05/carrot-cake-muffins/"><span style="text-decoration: underline;"><em><strong>Carrot cake muffins</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/03/gluten-free-fruit-muffins/"><span><em><strong>Gluten-free fruit muffins</strong></em></span></a></p>

Food & Wine

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Grilled salmon with apple, lime and yogurt slaw

<p>Spruce up your favourite fish with this delicious apple, lime and yogurt slaw. Served with soba noodles for an Asian twist, this delicious dish will definitely make its way into your regular rotation.</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 red cabbage, finely shredded</li> <li>1 Granny Smith apple, cut into julienne strips</li> <li>75g snow peas, trimmed and cut into julienne strips</li> <li>2 tablespoons chopped coriander leaves</li> <li>1 cup reduced fat natural yogurt</li> <li>1 teaspoon finely grated lime rind</li> <li>2 teaspoon lime juice</li> <li>4 x 140g pieces Atlantic salmon fillets</li> <li>1 teaspoon sesame oil</li> <li>200g buckwheat soba noodles, cooked and chilled, for serving</li> <li>2 teaspoons toasted sesame seeds</li> <li>8 sprigs coriander, extra</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Combine cabbage, apple, snow peas and coriander in a large bowl.</li> <li>Mix yogurt, lime rind and juice in a small bowl to make a dressing. Pour two thirds of the dressing over the salad and gently toss to combine.</li> <li>Coat salmon in sesame oil and cook skin side down in a hot frypan for 4-5 minutes. Turn and cook for a further 3 minutes until almost cooked through.</li> <li>Divide soba noodles between 4 serving plates, top with salmon and coleslaw, drizzle with remaining dressing, sprinkle with sesame seeds and top with extra coriander.</li> </ol> <p><em>Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank"><strong><span style="text-decoration: underline;">visit their site for more delicious food ideas.</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/2016/04/seared-salmon-with-scallops-and-minted-pea-paste/"><strong><em><span style="text-decoration: underline;">Seared salmon with scallops and minted pea paste</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/04/how-to-make-the-perfect-coleslaw/"><strong><span style="text-decoration: underline;">How to make the perfect coleslaw</span></strong></a></p> <p><a href="/lifestyle/food-wine/2016/03/how-to-cook-the-perfect-crispy-skin-salmon/"><strong><em><span style="text-decoration: underline;">How to cook the perfect crispy skin salmon</span></em></strong></a></p>

Food & Wine

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Turmeric and yogurt roasted chicken with cauliflower and eggplant

<p>If you’re looking for a different spin on your standard Sunday roast try this recipe for turmeric and yogurt roasted chicken served with cauliflower and eggplant. The results are delicious!</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> Four</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 tablespoon whole cumin seeds</li> <li>1 tablespoon ground coriander</li> <li>2 teaspoons turmeric</li> <li>1/2 cup natural yogurt</li> <li>4 x 150g chicken breast fillets</li> <li>Chilli flakes, optional</li> <li>1/2 cauliflower, cut into small florets</li> <li>1 medium eggplant, cut into small cubes</li> <li>1/2 red onion, cut into thin wedges</li> <li>2 tablespoons olive oil</li> <li>1 teaspoon sea salt</li> <li>1 cup natural yogurt, extra</li> <li>1/4 cup pistachio nuts, toasted</li> <li>2 teaspoons sesame seeds, toasted</li> <li>Fresh coriander, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Combine spices and divide mix in half.</li> <li>Combine half of the mix with yogurt and use to coat chicken breasts.</li> <li>Place chicken in a single layer on a large lined baking tray.</li> <li>Combine the cauliflower, eggplant and onion in a bowl with oil, salt and remaining spices until well coated.</li> <li>Arrange on the baking tray around the chicken.</li> <li>Bake at 200⁰C for 20-25 minutes or until chicken is cooked through and vegetables are browned and tender.</li> <li>Transfer to a serving plate and serve drizzled with extra yogurt, pistachio nuts, sesame seeds and fresh coriander.</li> </ol> <p><em>Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank"><span style="text-decoration: underline;">visit their site for more delicious food ideas</span></a>.</em></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/piri-piri-chicken/"><strong>Piri piri chicken</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/pumpkin-and-ricotta-cannelloni/"><strong>Pumpkin and ricotta cannelloni</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/hot-chocolate-mousse/"><strong>“Hot chocolate” mousse</strong></a></em></span></p>

Food & Wine

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Apple and blueberry yogurt bars

<p>These apple and blueberry yoghurt bars are almost too good to resist.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong>12</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 ½ cups self raising flour</li> <li>½ cup desiccated coconut</li> <li>½ cup caster sugar</li> <li>1 ¼ cups reduced fat vanilla yogurt</li> <li>2 eggs</li> <li>2 tablespoons vegetable oil</li> <li>1 teaspoon vanilla extract</li> <li>1 teaspoon finely grated lemon rind</li> <li>1 granny smith apple roughly chopped</li> <li>1 x200g punnet blueberries</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Whisk flour, coconut and sugar in a bowl to break up any lumps.</li> <li>Whisk yogurt, eggs, oil, vanilla and lemon together in a separate bowl and then fold into the dry ingredients until just combined, taking care not to over-mix.</li> <li>Spread mixture into a lightly greased and baking paper lined 28cm x 18cm slice tin. Press apples and blueberries into the top of the slice. Bake at 180°C for 30-35 minutes until golden and cooked through. Cool for 5 minutes in pan before transferring to a wire rack to cool completely.</li> <li>Slice into 12 bars for serving and store in an airtight container until required.</li> </ol> <p>Recipe courtesy of Legendairy –<a href="/%20http:/www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank"> <span style="text-decoration: underline;">visit their site for more delicious food ideas.</span></a> </p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/11/mashed-potato-balls/">Crispy mashed potato balls</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/apple-roses/"><strong>Apple roses</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/pumpkin-and-ricotta-cannelloni/"><strong>Pumpkin and ricotta cannelloni</strong></a></em></span></p> <p> </p>

Food & Wine

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Tuna noodle patties with lime and cucumber yogurt

<p>Transport your dinner table to the orient with these Asian-inspired tuna noodle patties. </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>70g dry rice vermicelli noodles</li> <li>185g tuna in spring water, drained and mashed</li> <li>125g can corn kernels, drained</li> <li>2 spring onions, sliced</li> <li>2 tablespoons finely chopped coriander</li> <li>3/4 cup grated reduced fat cheddar cheese</li> <li>3 eggs</li> <li>3/4 cup dried multigrain breadcrumbs</li> <li>flour, for coating</li> <li>olive oil spray</li> <li>Dipping Sauce</li> <li>1 cup reduced fat Greek style yogurt</li> <li>1 teaspoon finely grated lime rind</li> <li>1/2 lebanese cucumber, grated</li> <li>2 teaspoons sweet chilli sauce</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Soak noodles in boiling water for 1 minute, until only slightly softened. Drain and cut into 3cm lengths with kitchen scissors.</li> <li>Combine noodles and remaining pattie ingredients in a bowl and mix until well combined. Form into 16 patties. Lightly coat in flour.</li> <li>Lightly spray a non-stick frypan with oil and cook patties on each side until browned. Transfer to a baking paper lined oven tray and bake at 180°C for 10 minutes until cooked through.</li> <li>Mix sauce ingredients together in a bowl and serve with patties.<br /><br /><em><strong>Recipe courtesy of Legendairy. <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank">Visit their site for more delicious food ideas.</a></strong></em></li> </ol> <p><br /><strong>Related links:</strong></p> <p><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/baked-parmesan-zucchini/"><strong>Baked parmesan zucchini</strong></a></em></p> <p><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/diy-barbecue-sauce/"><strong>DIY barbecue sauce</strong></a></em></p> <p><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/middle-eastern-lamb-burgers/"><strong>Middle Eastern lamb burgers</strong></a></em></p>

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