Food & Wine

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Asparagus and beef red curry stir-fry

<p>It’s simple, it’s quick and the best part? It’s delicious. This spicy stir-fry is packed full of flavour and is perfect for those nights where you want a satisfying meal with minimal effort. With asparagus, beef and capsicum, there’s something in here for all tastebuds and chances are, you already have all the ingredients sitting in your pantry already.</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 bunches asparagus, woody ends removed</li> <li>2 tablespoons oil</li> <li>600g rump steak, trimmed and thinly sliced</li> <li>1 red capsicum, sliced</li> <li>2 garlic cloves, crushed</li> <li>2 tablespoons red curry paste (see Tip)</li> <li>1 tablespoon fish sauce</li> <li>1 tablespoon brown sugar</li> <li>6 Kaffir lime leaves, finely shredded</li> <li>25 Thai basil leaves</li> <li>2 long red chillies, sliced thinly diagonally</li> <li>Steamed Jasmine rice and sliced red chillies (optional), to serve</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Cut asparagus into 8cm lengths.</li> <li>Heat oil in a wok or large pan and stir-fry beef strips in batches for 2-3 minutes until browned. Remove from wok and set aside.</li> <li>Add asparagus and capsicum to pan and stir-fry 2-3 minutes.</li> <li>Add garlic and curry paste to pan and stir-fry for 2 minutes. Stir in fish sauce, sugar, lime leaves and 1/3 cup water and bring to a simmer.</li> <li>Return beef to pan and stir-fry for 2 minutes or until heated through. Check flavours and season as needed.</li> <li>Serve immediately with steamed Jasmine rice and, if liked, scatter with sliced red chillies.</li> </ol> <p><strong>Tips:</strong></p> <ul> <li>Curry paste is available from supermarkets and Asian groceries.</li> <li>If cooking for kids, reduce or omit chillies according to their taste.</li> <li>For a delicious vegetarian option substitute sliced marinated tofu for beef, omit fish sauce and choose a vegetarian curry paste.</li> <li>You can add more veggies when you add the capsicum, such as carrot strips, sugar snap peas, broccoli and zucchini strips.</li> <li>Serve with brown rice or other grains such as quinoa, or rice and quinoa mix.</li> <li>For this recipe to be gluten free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.</li> </ul> <p><em>Recipe and image courtesy of <span><a href="http://www.asparagus.com.au/recipe.php?s=asparagus-and-beef-red-curry-stir-fry">Australian Asparagus</a></span>.</em></p>

Food & Wine

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Bananamisu

<p>We’ve all tried and loved the classic tiramisu. So we know you’ll love this spin on the much loved dessert featuring bananas! With caramel, mascarpone and coffee, this fun dish is going to be a guaranteed hit at your next dinner party and is sure to satisfy the sweet tooth of every dessert lover.</p> <p><strong>Serves:</strong> 6-8
</p> <p><strong>Prep:</strong> 30 mins + 3 hours chilling</p> <p><strong>Ingredients:</strong></p> <ul> <li>375ml thickened cream 
</li> <li>395g can or jar caramel 
</li> <li>250g mascarpone 
</li> <li>1/3 cup instant coffee powder 
</li> <li>1 cup hot water 
</li> <li>1 tablespoon caster sugar 
</li> <li>3 tablespoons Kahlua 
</li> <li>300g savoiardi sponge finger biscuits</li> <li>10 bananas, sliced (Lady Finger or Cavendish) 
</li> <li>Cocoa powder, to serve</li> </ul> <p><strong>Method:</strong> 
</p> <ol> <li>Pour the cream into a large electric mixer. Add half of the caramel and whisk together on low speed to form soft peaks. Add the mascarpone and whisk on low speed until just combined. 
</li> <li>Combine coffee, hot water, caster sugar and Kahlua in a shallow dish, stir to dissolve the sugar. Dip the savoiardi sponge fingers one at a time into coffee mixture and arrange in a single layer over the base of a 5cm deep, 6-cup capacity dish, trimming to fit as required. 
</li> <li>Mix the remaining caramel in a bowl until smooth. Carefully spread half over the sponge biscuits. Spread over a layer of caramel cream mixture then top with a layer of bananas. Repeat the layers. 
</li> <li>Place the remaining caramel cream mixture into a piping bag fitted with a 1cm round nozzle. Pipe dollops on top of the banana to cover. Refrigerate 3 hours. 
</li> <li>Just before serving dust generously with cocoa. 
</li> </ol> <p><strong>Tips: </strong></p> <ul> <li>To make this child-friendly, replace the Kahlua with ¼ cup of chocolate milk. 
</li> <li>To check if your dish is big enough, pour 6 cups water into the dish and it should fill the dish. Your dish can be a little bigger but not smaller. 
</li> </ul> <p><em>Recipe and image courtesy of </em><a href="https://australianbananas.com.au/"><em>Australian Bananas</em></a><em>.</em></p>

Food & Wine

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Summer banana fruit salad

<p>Who doesn’t love a good fruit salad? Not only do they make for a great afternoon snack, but they’re also a healthy option when you want to feel fuller for longer. This delicious banana fruit salad will not only satisfy your cravings for something sweet, but it’s also easy and quick to whip up.</p> <p><strong>Serves:</strong> 6</p> <p><strong>Prep:</strong> 30 mins</p> <p><strong>Ingredients: </strong></p> <ul> <li>4 bananas, sliced (Lady Finger or Cavendish)</li> <li>1 small pineapple peeled, chopped</li> <li>2 mangoes peeled and chopped</li> <li>300g cherries, pitted</li> <li>2 peaches, chopped</li> <li>1 cup purple grapes sliced</li> <li>250g strawberries hulled, halved</li> <li>2 kiwi fruit peeled, chopped</li> <li>½ cup pistachio kernels, toasted, roughly chopped</li> <li>Small basil leaves or edible flower, to garnish, optional</li> <li>Thick Greek yoghurt, to serve</li> </ul> <p><strong>Basil sugar</strong></p> <ul> <li>¼ cup white sugar</li> <li>6 large basil leaves</li> </ul> <p><strong>Method:  </strong></p> <ol> <li>For the basil sugar; place sugar and basil in a small food processor. Process until finely chopped. Transfer to a jar, refrigerate until needed.</li> <li>For the fruit salad; combine all the fruit in a large bowl. Spoon over two-thirds of the basil sugar and stir gently to coat.</li> <li>Sprinkle over the pistachio then remaining basil sugar. Scatter over the basil leaves or flowers and serve with yoghurt.</li> </ol> <p><strong>Tips: </strong></p> <ul> <li>Basil sugar will keep up to 3 weeks in the fridge in an airtight jar.</li> <li>Autumn fruit salad combo: Banana, apple, grapes, kiwi fruit, pear, nashi and passionfruit.</li> <li>Winter fruit salad combo: Banana, apple, custard apple, mandarin, nashi, persimmon, kiwi fruit and passionfruit.</li> <li>Spring fruit salad combo: Banana, grapes, melon, pineapple, tangelo, berries and passionfruit.</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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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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Banana pavlova trifle

<p>This delicious banana pavlova trifle is sure to be a hit at your upcoming Christmas party. Not only is it easy to whip up, but it’s the perfect summer treat for when you’re craving something sweet and refreshing for the warm December evenings.</p> <p><strong>Serves:</strong> 8</p> <p><strong>Prep:</strong> 40 mins</p> <p><strong>Cooking:</strong> 75 mins</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 cups (500ml) mango nectar</li> <li>½ cup caster sugar</li> <li>4 tsp gelatin powder</li> <li>12 passionfruit, halved</li> <li>8 bananas (Lady Finger)</li> <li>250g mascarpone</li> <li>¼ cup icing sugar</li> <li>1 cup (250g) thick vanilla custard</li> <li>300ml thickened cream, whipped</li> <li>Little pavlovas</li> <li>4 egg whites</li> <li>1 cup caster sugar</li> </ul> <p><strong>Method:  </strong></p> <ol> <li>To make the little pavlovas; preheat oven to 100°C fan forced. Line two baking trays with baking paper. Draw 6 x 10cm circles on one piece of paper. Turn the paper over so pencil mark facing down.</li> <li>Using an electric mixer, beat egg whites on high speed until soft peaks form. Reduce speed to medium. Add sugar, 1 spoon at a time, beating constantly until meringue is thick and glossy. Spoon or pipe 24 little meringue onto the second tray. Spoon the remaining meringue onto the rounds to fill the circles. Bake both trays for 60-75 minutes or until they feel crisp and dry on the surface. Turn the oven off and leave the oven door ajar for 2 hours.</li> <li>Meanwhile, whisk mango nectar, sugar and gelatine together in a medium saucepan to combine. Place over medium heat, heat for 4 minutes until hot, not boiling. Set aside for 10 minutes. Remove the pulp from the passionfruit. Spoon 2 tablespoons into a bowl, cover and refrigerate. Strain the remaining passionfruit, pressing down on the seeds to remove as much juice as possible – you should have 150ml. Discard the seeds. Stir the passionfruit juice into the mango mixture. Pour into a 7-cup capacity trifle bowl. Cover and refrigerate 4 hours or until set.</li> <li>Peel 6 bananas and slice into rounds. Arrange over jelly. Break the pavlovas into large pieces, arrange over the banana. Gently stir the mascarpone and icing sugar together. Fold through the custard and cream. Spoon over the pavlova. Refrigerate until ready to serve.</li> <li>Just before serving, peel and slice remaining bananas. Arrange the little meringues and banana slices over the trifle. Drizzle with reserved passionfruit. Serve.</li> </ol> <p><strong>Tips</strong>:</p> <ul> <li>To save time, replace homemade pavlova with 150g store bought meringues or pavlova.</li> <li>On a hot summer’s day, place the mixing bowl and beaters into the freezer for 15 minutes to get cold before whipping the cream.</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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Sweet potato scones

<p>Good news! These scones are heart-friendly. They're low in saturated fat because they're made with oil instead of butter. So, tuck in!</p> <p><strong>Makes:</strong> 12 scones</p> <p><strong>Ingredients:</strong></p> <ul> <li>1 3/4 cups (245g) plain flour</li> <li>1/4 teaspoon salt</li> <li>1 tablespoon baking powder</li> <li>pinch of nutmeg</li> <li>1 cup (250g) cooked, mashed orange sweet potato</li> <li>1/4 cup (60ml) vegetable oil</li> <li>1/4 cup (60ml) low-fat milk</li> <li>1 large egg, lightly beaten</li> <li>2 tablespoons brown sugar</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Preheat oven to 210°C.</li> <li>Sift flour, salt, baking powder and nutmeg into a small bowl. Stir together sweet potato, oil, milk, egg and sugar in a medium bowl. Stir in flour mixture just until evenly moistened.</li> <li>Turn dough out onto a floured work surface. Pat out to a 2cm-thick round. Cut into rounds with a 6cm biscuit cutter. Place rounds on a baking tray about 2.5cm apart.</li> <li>Gather up remaining dough. Pat into a circle; cut out remaining scones.</li> <li>Bake until golden, 12-15 minutes. Serve warm.</li> </ol> <p><em>This article first appeared in <span><strong><a href="http://www.readersdigest.com.au/recipes/sweet-potato-scones">Reader’s Digest</a></strong></span>. For more of what you love from the world’s best-loved magazine, here’s our best subscription <a href="http://readersdigest.innovations.com.au/c/readersdigestsubscribe?utm_source=readersdigest&amp;utm_campaign=RDSUB&amp;utm_medium=display&amp;keycode=WRA85S"><span style="text-decoration: underline;"><strong>offer</strong></span></a>.</em></p> <p><img style="width: 100px !important; height: 100px !important;" src="/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

Food & Wine

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Mango chicken salad

<p>Here is a very special salad – new potatoes, slices of tender grilled chicken and asparagus tossed in a fresh orange dressing while still warm and then gently mixed with juicy mango slices and baby salad leaves. It makes a delicious and well balanced meal all on its own.</p> <p><strong>Serves:</strong> 4</p> <p><strong>Ingredients:</strong></p> <ul> <li>1 clove garlic, crushed</li> <li>1 teaspoon grated fresh ginger</li> <li>1 tablespoon light soy sauce</li> <li>2 teaspoons sunflower oil</li> <li>2 skinless chicken breast fillets, about 175g each</li> <li>800g new potatoes, scrubbed</li> <li>2 large sprigs of fresh mint</li> <li>125g asparagus spears</li> <li>1 ripe mango, peeled and sliced</li> <li>150g mixed baby salad leaves such as English spinach, and cos and red coral lettuces</li> </ul> <p><strong><em>Fresh orange dressing</em></strong></p> <ul> <li>1/2 teaspoon finely grated orange zest</li> <li>1 tablespoon orange juice</li> <li>1 teaspoon dijon mustard</li> <li>2 tablespoons sunflower oil</li> <li>1 tablespoon walnut oil</li> <li>salt and pepper</li> </ul> <p><strong>Method: </strong></p> <ol> <li>Put the garlic, ginger, soy sauce and sunflower oil in a bowl and whisk together. Add the chicken breasts and turn to coat both sides, then leave to marinate for 15 minutes.</li> <li>Put the potatoes in a saucepan, pour over boiling water to cover and add the mint sprigs. Cook for 15-20 minutes, or until tender. At the same time, put the asparagus in a steamer basket or metal colander, cover and set over the pan of potatoes to steam. Cook thin asparagus spears for 4-5 minutes, thick spears for 8-10 minutes, or until just tender.</li> <li>Drain the potatoes (discard the mint) and leave until cool enough to handle, then cut into thick slices. Cut the asparagus diagonally into 6cm lengths.</li> <li>Preheat the grill to moderate. Remove the chicken from the marinade and place it on the grill rack. Grill for about 15 minutes, brushing frequently with the marinade and turning once, until cooked through and the juices run clear when the chicken is pierced with the tip of a knife. Leave to rest for 3-4 minutes, then slice.</li> <li>To make the dressing, put the orange zest and juice, mustard and sunflower and walnut oils in a large serving bowl, and whisk together until slightly thickened. Season with salt and pepper to taste.</li> <li>Transfer the warm sliced chicken, potatoes and asparagus to the serving bowl and gently toss together to coat with the dressing. Add the mango and salad leaves and toss gently again. Serve immediately, while still warm.</li> </ol> <p><em>This article first appeared in <span><strong><a href="http://www.readersdigest.com.au/recipes/mango-chicken-salad">Reader’s Digest.</a></strong></span> For more of what you love from the world’s best-loved magazine, here’s our best subscription <a href="http://readersdigest.innovations.com.au/c/readersdigestsubscribe?utm_source=readersdigest&amp;utm_campaign=RDSUB&amp;utm_medium=display&amp;keycode=WRA85S"><span style="text-decoration: underline;"><strong>offer</strong></span></a>.</em></p>

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Egg fried rice

<p>You can eat this dish by itself or as an accompaniment to meat and vegetable dishes.</p> <p><strong>Serves:</strong> 4</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 cups (400g) long-grain white rice</li> <li>2 tablespoons vegetable oil</li> <li>4 eggs, beaten</li> <li>250g (8oz) slices rindless bacon (bacon strips), trimmed and chopped</li> <li>3 carrots, diced</li> <li>8 spring onions (scallions), thinly sliced</li> <li>2 cloves garlic, crushed</li> <li>1½ cups (200g) frozen baby peas</li> <li>250g (8oz) raw prawns (uncooked shrimp), peeled and deveined</li> <li>2 cups (180g) bean sprouts, trimmed</li> <li>3 tablespoons salt-reduced soy sauce</li> <li>3 tablespoons sake or dry sherry</li> <li>3 tablespoons mirin or 1 teaspoon honey</li> <li>1 tablespoon sesame oil</li> </ul> <p><strong>Preparation:</strong></p> <ol> <li>Put the rice into a large saucepan with 3 cups (750ml) water and 1 teaspoon of the vegetable oil.</li> <li>Bring to the boil, then reduce the heat, cover, and simmer for 10-15 minutes, or until the liquid has been absorbed and the rice is cooked.</li> <li>Meanwhile, heat 1 tablespoon of the vegetable oil in a wok or large non-stick frying pan over medium heat.</li> <li>Add the eggs and swirl the wok to make a thin omelette.</li> <li>Cook the eggs until set.</li> <li>Remove to a plate, cool and thinly slice.</li> <li>Add the remaining oil to the wok and cook the bacon over medium heat until cooked through.</li> <li>Add the carrots, reduce the heat and cook for 2 minutes.</li> <li>Add the spring onions, garlic and peas and cook for a further 2 minutes.</li> <li>Add the prawns to the wok, turn up the heat, and cook for 3-4 minutes, or until they start to turn pink and are cooked through, then add the bean sprouts and toss well to combine.</li> <li>Add the rice and egg to the wok, then pour in the soy sauce, sake, mirin and sesame oil and mix well to combine and coat the rice.</li> <li>Stir-fry over high heat for a further 5 minutes, or until the mixture is dry.</li> <li>Serve immediately.</li> </ol> <p><em>This article first appeared in <span style="text-decoration: underline;"><strong><a href="http://www.readersdigest.com.au/recipes/egg-fried-rice">Reader’s Digest.</a></strong></span> For more of what you love from the world’s best-loved magazine, here’s our best subscription <a href="http://readersdigest.innovations.com.au/c/readersdigestsubscribe?utm_source=readersdigest&amp;utm_campaign=RDSUB&amp;utm_medium=display&amp;keycode=WRA85S"><span style="text-decoration: underline;"><strong>offer</strong></span></a>.</em></p>

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Little custard pot

<p>These creamy baked custards, delicately flavoured with vanilla and accompanied by a fresh cherry compote, are easy to make and sure to be popular with all ages. Take care not to overcook the custards – they should be just set when you take them out of the oven.</p> <p><strong>Serves:</strong> 6<br /><strong>Preparation:</strong> 15 minutes<br /><strong>Cooking:</strong> About 1 hour</p> <p><strong>Ingredients</strong></p> <ul> <li>600ml low-fat milk</li> <li>½ vanilla pod, split</li> <li>2 eggs</li> <li>2 egg yolks</li> <li>2 tablespoons caster sugar</li> <li>½ teaspoon cornflour</li> <li>Cherry compote</li> <li>2 tablespoons raw sugar</li> <li>500g fresh cherries, stoned</li> <li>2 teaspoons arrowroot</li> </ul> <p><strong>Preparation</strong></p> <ol> <li>Place the milk and vanilla pod in a saucepan and heat until almost boiling.</li> <li>Remove from the heat, cover and set aside to infuse for 15 minutes.</li> <li>Preheat the oven to 160°C.</li> <li>Put the whole eggs, egg yolks, caster sugar and cornflour into a bowl and lightly whisk together.</li> <li>Bring the milk back to boiling point, then remove the vanilla pod and pour the hot milk over the egg mixture, whisking all the time.</li> <li>Strain the mixture into a jug, then divide among 6 lightly buttered ½ cup (125ml) ramekin dishes.</li> <li>Set the ramekins in a roasting tin and pour enough hot water into the tin to come halfway up the sides of the ramekins.</li> <li>Bake for 30-35 minutes, or until lightly set – the custards should still be slightly wobbly, as they will continue cooking for a few minutes after being removed from the oven.</li> <li>Lift them out of the tin of hot water and place on a wire rack to cool.</li> <li>Once cold, chill until ready to serve.</li> <li>For the cherry compote, put the raw sugar and 90ml water in a saucepan and heat gently until the sugar has dissolved.</li> <li>Bring to the boil, then reduce the heat and add the cherries.</li> <li>Cover and simmer gently for 4-5 minutes, stirring occasionally, until tender.</li> <li>Lift out the cherries with a draining spoon and put them into a serving bowl.</li> <li>Mix the arrowroot with 1 tablespoon cold water.</li> <li>Stir into the cherry juices in the saucepan and simmer for 1 minute, stirring, until thickened and clear.</li> <li>Allow to cool for a few minutes, then pour over the cherries.</li> <li>Spoon a little of the cherry compote over the top of each custard pot and serve the rest of the compote in a bowl.</li> </ol> <p><em>This recipe first appeared in <a href="http://www.readersdigest.com.au/recipes/little-custard-pot"><span>Reader’s Digest</span></a>. For more of what you love from the world’s best-loved magazine, here’s our <span><a href="http://readersdigest.innovations.com.au/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRA87V">best subscription offer</a></span>.</em></p> <p><img style="width: 100px !important; height: 100px !important;" src="/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

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Fetta and couscous salad

<p>Apart from being an excellent source of starchy carbohydrate, couscous is a great background for other ingredients. In this lunch salad, both raw and lightly steamed vegetables are added to the couscous together with toasted almonds, fresh mint and creamy fetta.</p> <p><strong>Serves:</strong> 4<br /><strong>Preparation:</strong> 30 minutes<br /><strong>Cooking:</strong> About 5 minutes</p> <p><strong>Ingredients</strong></p> <ul> <li>1¼ cups (230g) couscous</li> <li>300ml hot vegetable stock</li> <li>170g slim asparagus spears, halved</li> <li>2 zucchinis, cut into thin sticks</li> <li>1 red capsicum, seeded and cut into thin strips</li> <li>⅓ cup (30g) toasted flaked almonds</li> <li>Handful of fresh mint leaves, finely chopped</li> <li>170g fetta</li> <li>Chilli dressing</li> <li>3 tablespoons extra virgin olive oil</li> <li>Grated zest of 1 lemon</li> <li>1 tablespoon lemon juice</li> <li>1 clove garlic, finely chopped</li> <li>½ teaspoon dried red chilli flakes</li> <li>Salt and pepper</li> </ul> <p><strong>Preparation</strong></p> <ol> <li>Put the couscous into a large bowl and pour over the hot stock.</li> <li>Set aside to soak for 15-20 minutes, or until all the liquid has been absorbed.</li> <li>Meanwhile, steam the asparagus for 3 minutes.</li> <li>Add the zucchini and continue steaming for 2 minutes, or until the vegetables are just tender but still retain some crunch.</li> <li>Tip the vegetables into a colander and refresh under cold running water.</li> <li>Drain well.</li> <li>To make the dressing, combine the oil, lemon zest and juice, garlic, chilli flakes, and salt and pepper to taste in a screw-top jar.</li> <li>Shake well to blend and emulsify the mixture.</li> <li>Fluff up the couscous with a fork, then fold in the capsicum strips, almonds, mint, and asparagus and zucchini.</li> <li>Pour over the dressing and stir gently together.</li> <li>Crumble the fetta over the top and serve.</li> </ol> <p><em>This recipe first appeared in <a href="http://www.readersdigest.com.au/recipes/fetta-and-couscous-salad"><span>Reader’s Digest</span></a>. For more of what you love from the world’s best-loved magazine, here’s our <a href="http://readersdigest.innovations.com.au/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRA87V"><span>best subscription offer</span></a>.</em></p> <p><img style="width: 100px !important; height: 100px !important;" src="/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

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Double chocolate creams

<p><strong>Serves:</strong> 6<br /><strong>Preparation:</strong> 15 minutes, plus chilling<br /><strong>Cooking:</strong> Nil</p> <p><strong>Ingredients</strong></p> <ul> <li>200g dark chocolate (70 per cent cocoa) </li> <li>1¾ cups ready-made custard, at room temperature </li> <li>1 tablespoon brandy or other liqueur </li> <li>½ cup whipping cream </li> <li>30g white chocolate, finely grated </li> </ul> <p><strong>Preparation</strong></p> <ol> <li>Chill 6 drinking glasses. Melt the dark chocolate in a heatproof bowl set over a saucepan of gently simmering water. Stir until melted and smooth, about 3 minutes. </li> <li>Pour in about one-third of the custard and stir lightly. The chocolate will begin to thicken and become glossy. Don’t overmix – a couple of large scooping stirs are enough. Pour in the remaining custard and stir to combine with the chocolate. Stir in the brandy. The mixture will thicken as the chocolate cools. Spoon into the chilled glasses and place in the freezer to chill for 20 minutes, or until set. </li> <li>Whip the cream until it holds its shape. Stir in white chocolate. Spoon into the glasses and serve immediately. </li> </ol> <p><strong>TIP:</strong> Dark chocolate with 70 per cent cocoa content gives a deep, rich flavour.</p> <p><em>This recipe first appeared in <a href="http://www.readersdigest.com.au/recipes/double-chocolate-creams"><span>Reader’s Digest</span></a>. For more of what you love from the world’s best-loved magazine, here’s our <span><a href="http://readersdigest.innovations.com.au/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRA87V">best subscription offer</a></span>.</em></p> <p><img style="width: 100px !important; height: 100px !important;" src="/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

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Pecan waffles with maple and blackberry sauce

<p><strong>Serves:</strong> 4 (Makes 4-8 waffles depending on the size of the iron)<br /><strong>Preparation:</strong> 20 minutes<br /><strong>Cooking:</strong> Approx. 15 minutes</p> <p><strong>Ingredients</strong></p> <ul> <li>¾ cup (110g) plain flour</li> <li>½ teaspoon ground cinnamon</li> <li>1 teaspoon baking powder</li> <li>1 tablespoon caster sugar</li> <li>1 large egg, separated</li> <li>200ml low-fat milk</li> <li>1 tablespoon (20g) butter, melted</li> <li>1½ tablespoons finely chopped pecans</li> <li>Maple and blackberry sauce</li> <li>1 large, ripe dessert pear</li> <li>4 tablespoons maple syrup</li> <li>½ cup (50g) pecans</li> <li>100g blackberries</li> </ul> <p><strong>Preparation</strong></p> <ol> <li>First make the maple and blackberry sauce.</li> <li>Cut the pear lengthwise into quarters and cut out the core, then cut the pear into fine dice.</li> <li>Put into a small heavy saucepan and add the maple syrup.</li> <li>Warm gently, then remove the pan from the heat.</li> <li>Stir in the pecans and blackberries.</li> <li>Set aside while making the waffles.</li> <li>Heat and lightly grease the waffle iron or maker according to the manufacturer's instructions.</li> <li>Meanwhile, make the waffle batter.</li> <li>Sift the flour, cinnamon, baking powder and sugar into a medium-sized mixing bowl.</li> <li>Make a well in the centre and add the egg yolk and milk to the well.</li> <li>Gently whisk the egg yolk and milk together, then gradually whisk in the flour to make a thick, smooth batter.</li> <li>Whisk in the melted butter, then stir in the finely chopped pecans.</li> <li>Whisk the eggwhite in a separate bowl until stiff.</li> <li>Pile it on top of the batter and, using a large metal spoon, fold it in gently.</li> <li>Spoon a small ladleful (3-4 tablespoons) of batter into the centre of the hot waffle iron or maker, then close the lid tightly.</li> <li>If using a waffle iron on top of the hob, cook for about 30 seconds, then turn the waffle iron over and cook for a further 30 seconds.</li> <li>Open the waffle iron: the waffle should be golden brown on both sides and should come away easily from the iron. (If using an electric waffle maker, follow the manufacturer's instructions – usually allow 2-3 minutes for each waffle.)</li> <li>Lift the cooked waffle from the iron using a round-bladed knife and keep warm while cooking the rest of the waffles.</li> <li>Just before all the waffles are ready, gently warm the fruit sauce, then pour into a sauceboat or serving bowl.</li> <li>Serve with the warm waffles.</li> </ol> <p><em>This recipe first appeared in <span><a href="http://www.readersdigest.com.au/recipes/fruity-vegetable-muffins">Reader’s Digest</a></span>. For more of what you love from the world’s best-loved magazine, here’s our <span><a href="http://readersdigest.innovations.com.au/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRA87V">best subscription offer</a></span>.</em></p> <p><img style="width: 100px !important; height: 100px !important;" src="/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

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Fruity vegetable muffins

<p>Not only do grated vegetables and dried fruit add food value and flavour to these muffins, but they also make them deliciously moist. Unlike many muffins, these are not too sweet, so they are as good in a packed lunch or as a snack, as they are for breakfast or a teatime treat.</p> <p><strong>Makes:</strong> 12 muffins</p> <p><strong>Ingredients:</strong></p> <ul> <li>125g self-raising flour</li> <li>125g self-raising wholemeal flour</li> <li>2 teaspoons ground cinnamon</li> <li>¾ cup (170g) caster sugar</li> <li>½ cup (60g) dried mixed fruit or raisins</li> <li>¾ cup (115g) finely grated carrot</li> <li>1 cup (135g) finely grated zucchini</li> <li>½ cup (125ml) sunflower oil</li> <li>3 eggs</li> </ul> <p><strong>Method: </strong></p> <ol> <li>Preheat the oven to 180°C.</li> <li>Grease a 12-cup deep muffin tin or line the cups with paper muffin cases; the cups should be about 3-3.5cm deep.</li> <li>Sift both types of flour, the cinnamon and sugar into a mixing bowl, adding any bran left in the sieve.</li> <li>Stir in the dried mixed fruit or raisins and make a well in the middle.</li> <li>In another bowl, beat the carrot, zucchini, oil and eggs together.</li> <li>Pour this mixture into the well in the dry ingredients and stir until almost blended, but with a small amount of dry flour still visible in places.</li> <li>Divide the mixture among the cups, filling them about two-thirds full.</li> <li>Bake for 20-25 minutes or until the muffins are well risen, peaked in the centre and springy to the touch.</li> <li>Transfer the muffins to a wire rack to cool.</li> <li>Serve the muffins warm or at room temperature.</li> <li>They are best eaten on the day they are made, but they can be stored in an airtight container for up to 2 days.</li> <li>Alternatively, freeze them for up to 3 months.</li> </ol> <p><em>This article first appeared in <span><strong><a href="http://www.readersdigest.com.au/recipes/fruity-vegetable-muffins">Reader’s Digest</a></strong></span>. For more of what you love from the world’s best-loved magazine, here’s our best subscription <a href="http://readersdigest.innovations.com.au/c/readersdigestsubscribe?utm_source=readersdigest&amp;utm_campaign=RDSUB&amp;utm_medium=display&amp;keycode=WRA85S"><span style="text-decoration: underline;"><strong>offer</strong></span></a>.</em></p> <p><img style="width: 100px !important; height: 100px !important;" src="/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

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Banana and mango shake

<p>A thick banana-flavoured milkshake with a tropical touch, this will certainly appeal to children and adults alike. Ideal at breakfast time as it is filling, nourishing and quick, it can also be enjoyed as a delectable dessert after lunch or dinner.</p> <p><strong>Serves</strong>: 2</p> <p><strong>Ingredients:</strong></p> <ul> <li>½ ripe mango</li> <li>1 small ripe banana, sliced</li> <li>½ cup (125ml) low-fat milk</li> <li>½ cup (125ml) orange juice</li> <li>2 teaspoons lime juice</li> <li>1 teaspoon caster sugar</li> <li>2 heaped tablespoons vanilla frozen yogurt</li> <li>Sprigs of fresh lemon balm to serve (optional)</li> </ul> <p><strong>Method: </strong></p> <ol> <li>Peel the skin from the mango and cut the flesh away from the stone.</li> <li>Chop the flesh roughly.</li> <li>Put into a blender with the banana.</li> <li>Add the milk, orange juice, lime juice, sugar and frozen yogurt and blend on maximum speed for about 30 seconds, or until well combined and frothy.</li> <li>Pour into glasses and serve immediately, decorated with sprigs of lemon balm, if you like.</li> </ol> <p><em>This article first appeared in <span><a href="http://www.readersdigest.com.au/recipes/banana-and-mango-shake">Reader’s Digest</a></span>. For more of what you love from the world’s best-loved magazine, here’s our best subscription <a href="http://readersdigest.innovations.com.au/c/readersdigestsubscribe?utm_source=readersdigest&amp;utm_campaign=RDSUB&amp;utm_medium=display&amp;keycode=WRA85S"><span style="text-decoration: underline;"><strong>offer</strong></span></a>.</em></p> <p><img style="width: 100px !important; height: 100px !important;" src="/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

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Stuffed baked potatoes

<p>A steaming-hot baked potato makes perfect comfort food and doesn't need lashings of butter and cheese to be delicious. This tasty vegetarian filling combines marinated mushrooms and zucchini for a healthy filling. Other fillings are limited only by your imagination.</p> <p><strong>Serves:</strong> 4</p> <p><strong>Ingredients: </strong></p> <ul> <li>4 baking potatoes, about 300g each</li> <li>2 tablespoons extra virgin olive oil</li> <li>200g small open-cup mushrooms, about 5cm in diameter</li> <li>1 large zucchini, about 170g, sliced</li> <li>1 teaspoon red wine vinegar</li> <li>1 teaspoon dijon mustard</li> <li>Salt and pepper</li> <li>⅓ cup (10g) chopped fresh flat-leaf parsley</li> </ul> <p><strong>Preparation:</strong></p> <ol> <li>Preheat the oven to 200°C.</li> <li>Push a metal skewer through each potato or push the potatoes onto a potato roasting rack. (Pushing a metal skewer into the potatoes helps to conduct heat through to their centres so that they cook more quickly.</li> <li>Place the potatoes directly on the shelf in the oven and bake for 1½ hours or until tender.</li> <li>Make the zucchini and mushroom filling when you first put the potatoes in the oven so that it has time to marinate.</li> <li>Alternatively, it can be made just before the potatoes are cooked and served hot.</li> <li>Heat a large ridged chargrill or frying pan.</li> <li>Drizzle half the oil over the pan and cook the mushrooms and zucchini slices for 10-15 minutes or until they are well-browned in places and softened and have released their juices.</li> <li>Transfer the vegetables to a bowl with all their juices and add the remaining oil, the vinegar and mustard.</li> <li>Season to taste, mix well and leave to marinate until the potatoes are cooked.</li> <li>Split open the baked potatoes, then press gently to part the halves, keeping them joined at the base.</li> <li>Stir the parsley into the marinated vegetables, then pile them into the potatoes.</li> <li>Serve immediately.</li> </ol> <p><em>This article first appeared in <span><strong><a href="http://www.readersdigest.com.au/recipes/stuffed-baked-potatoes">Reader’s Digest</a></strong></span>. For more of what you love from the world’s best-loved magazine, here’s our best subscription <a href="http://readersdigest.innovations.com.au/c/readersdigestsubscribe?utm_source=readersdigest&amp;utm_campaign=RDSUB&amp;utm_medium=display&amp;keycode=WRA85S"><span style="text-decoration: underline;"><strong>offer</strong></span></a>.</em></p>

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Sticky prune and ginger teabread

<p>The texture of this irresistible teabread is a mixture of crumbly ginger-spiced cake and a sticky, sweet prune purée that is rippled through it. The teabread keeps well – in fact, it improves after being stored for a day or two – and is a good choice for an energy-giving lunch box sweet.</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>1 cup (220g) pitted prunes, coarsely chopped</li> <li>100ml strong Earl Grey tea, cooled</li> <li>115g unsalted butter</li> <li>⅓ cup (80g) soft brown sugar</li> <li>¼ cup (90g) golden syrup</li> <li>2 cups (30 g) self-raising flour</li> <li>½ teaspoon baking powder</li> <li>½ teaspoon ground cinnamon</li> <li>1 egg, beaten</li> <li>90ml low-fat milk</li> <li>⅓ cup (75g) glacé ginger, chopped</li> </ul> <p><strong><u>Method:</u></strong></p> <ol> <li>Preheat the oven to 160°C.</li> <li>Use baking paper to line a large loaf tin measuring 23 × 13 × 6cm.</li> <li>Place the prunes and tea in a small saucepan and bring to the boil.</li> <li>Reduce the heat, cover the pan and simmer gently for about 10 minutes, or until almost all of the liquid has been absorbed.</li> <li>Tip the prunes into a food processor or blender and process to a fairly smooth purée. Set aside. Place the butter, sugar and golden syrup in a saucepan and heat gently until just melted and smooth. Remove from the heat.</li> <li>Sift the flour, baking powder and cinnamon into a large bowl and make a well in the centre. Add the warm syrup mixture, the egg and milk, and beat well to mix thoroughly.</li> <li>Reserve about 1 tablespoon of the chopped ginger and stir the rest into the cake mixture.</li> <li>Spoon about one-third of the cake mixture into the prepared tin and spread over the bottom.</li> <li>Top with about half the prune purée, spreading it into an even layer. Add another third of the cake mixture and spread out evenly, then spread the remaining prune purée over that.</li> <li>Finally, spoon the remaining batter on top and smooth it out. Sprinkle the reserved chopped ginger over the surface of the cake.</li> <li>Bake for 1-1¼ hours, or until well risen, golden brown and firm to the touch.</li> <li>Cool in the tin for about 10 minutes, then turn out onto a wire rack and leave to cool completely.</li> <li>Wrap in foil and store for at least 24 hours before slicing. The teabread will keep for up to a week.</li> </ol> <p><em>This article first appeared in <span><a href="http://www.readersdigest.com.au/recipes/sticky-prune-and-ginger-teabread">Reader’s Digest</a></span>. For more of what you love from the world’s best-loved magazine, here’s our best subscription <span><a href="http://readersdigest.innovations.com.au/c/readersdigestsubscribe?utm_source=readersdigest&amp;utm_campaign=RDSUB&amp;utm_medium=display&amp;keycode=WRA85S">offer</a></span>.</em></p> <p><img style="width: 100px !important; height: 100px !important;" src="/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

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Goat's cheese toasts

<p>Indulge your guests with these tasty morsels, made by topping toasted slices of crusty baguette with slices of roma tomato and tangy goat's cheese, sprinkled with pine nuts and fresh herbs. Choose your favourite type of goat's cheese: delicate or strong in flavour, soft or firm in texture.</p> <p><strong>Makes:</strong> 16 toasts</p> <p><strong>Ingredients: </strong></p> <ul> <li>1 baguette, about 280g, cut into 2.5cm slices</li> <li>4 tablespoons passata</li> <li>2 tablespoons sun-dried tomato paste</li> <li>4 roma tomatoes, about 250g in total</li> <li>150g goat's cheese</li> <li>1½ tablespoons extra virgin olive oil</li> <li>1 tablespoon pine nuts,</li> <li>Few sprigs of fresh thyme or oregano, plus extra to garnish</li> </ul> <p><strong>Method: </strong></p> <ol> <li>Preheat the grill to moderate.</li> <li>Place the baguette slices on a rack in the grill pan and lightly toast on both sides.</li> <li>Mix together the passata and tomato paste and spread a little on top of each toast, covering the surface completely.</li> <li>Slice the tomatoes lengthwise, discarding a slim slice from the curved edges, to give 4 flat slices from each tomato.</li> <li>Lay a slice of tomato on top of each toast.</li> <li>Place 1 small slice of firm goat's cheese or about 1 teaspoon of soft goat's cheese on top of each tomato slice, and drizzle over a little oil.</li> <li>Scatter on a few pine nuts and thyme or oregano leaves.</li> <li>Grill for 4-5 minutes, or until the cheese is beginning to melt and the pine nuts are golden.</li> <li>Serve the toasts hot, garnished with sprigs of thyme or oregano.</li> </ol> <p><em>This article first appeared in <span><a href="http://www.readersdigest.com.au/recipes/goats-cheese-toasts">Reader’s Digest</a></span>. For more of what you love from the world’s best-loved magazine, <span><a href="http://readersdigest.innovations.com.au/c/readersdigestsubscribe?utm_source=readersdigest&amp;utm_campaign=RDSUB&amp;utm_medium=display&amp;keycode=WRA85S">here’s our best subscription offer</a></span>.</em></p> <p><img style="width: 100px !important; height: 100px !important;" src="/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

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Australian woman's shock discovery inside giant egg

<div> <div class="replay"> <div class="reply_body body linkify"> <div class="reply_body"> <div class="body_text "> <p>A woman got quite the surprise after cracking open a giant egg. Blythe Calnan of Runnymede Farm in Binningup, Western Australia, was shocked to find a smaller egg inside the larger one. She posted footage of the find in a Facebook  video this week, which showed her cracking the huge egg and a smaller one popping out of it.</p> <iframe src="https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2FRunnymedeFarmPasturedEggs%2Fvideos%2F477506159424282%2F&amp;show_text=0&amp;width=476" width="476" height="476" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allowfullscreen="true"></iframe> <p>Calnan said that the strange find was the result of a “counter contraction” in a young hen that she joked may have a “sore behind". She used the hashtag “whoops”.</p> <p>“WOW!!! We have never had this before!!!!” she wrote. “The pullets (young hens) are starting to lay like little champions, but some take some practice to get the process right.</p> <p><img style="width: 500px; height: 434.579px; display: block; margin-left: auto; margin-right: auto;" src="/media/7821783/egg-2.jpg" alt="" data-udi="umb://media/5a4587af86674516bb759de279c6949f" /></p> <p>“In this case instead of a hen having a contraction to lay an egg, she has had a COUNTER contraction and sucked the egg back up, then built another one over it – resulting in an egg inside an egg!</p> <p>“I hope for her cloacas sake she gets the hang of normal sized eggs soon. I’ve looked and can’t identify anyone with a sore behind!!”</p> <p><img style="width: 500px; height: 449.772px; display: block; margin-left: auto; margin-right: auto;" src="/media/7821784/egg-3.jpg" alt="" data-udi="umb://media/f4290b8139104384b5fa7b7d904969d7" /></p> <p><em><a rel="noopener" href="https://au.news.yahoo.com/egg-producers-shock-discovery-inside-giant-egg-061432097.html" target="_blank">7News</a> </em>reports that the same thing occurred at Stockman’s Eggs in Queensland earlier this year when an egg producer cracked a gigantic egg to find a smaller one formed inside.</p> </div> </div> <div class="details"><span>The massive egg came in at 176 grams – that’s three times the size of your average egg!</span></div> </div> </div> </div>

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The $1.50 Kmart hack that will change your life in the kitchen

<p>One of Australia’s all-time favourite brunch foods is the popular poached egg.</p> <p>If you find it hard to recreate the perfect poached egg in your own kitchen, one savvy mother has revealed a clever hack.</p> <p>The thrifty Aussie mum revealed that she has mastered the tricky technique of the poached egg by using $1.50 backing moulds from Kmart.</p> <p>Sharing her trick on social media, she wrote: “Don't know if anyone has already hacked this but wanted to share anyway.”</p> <p>The mum shared two photos accompany her secret trick, the first showing a pot of water with two eggs in silicone muffin cases floating inside.</p> <p style="text-align: center;"><img style="width: 375.14792899408286px; height: 500px;" src="/media/7821687/1.jpg" alt="" data-udi="umb://media/6d88a58d31d84b3bb765c505efd0cbf8" /></p> <p>The second photo revealed the end result of the surprising technique, showing two perfectly poached eggs sitting on two slices of toast with bacon and wilted spinach.</p> <p>“I totally suck at mastering the poached egg…so I gave this a go – it worked a dream!”</p> <p style="text-align: center;"><img style="width: 375.14792899408286px; height: 500px;" src="/media/7821688/2.jpg" alt="" data-udi="umb://media/a9346ce14f37491aae050d997da12ae0" /></p> <p>“I put a tiny bit of cooking spray in the cup and just let some water boil over into it,” she said.</p> <p>The silicone cups are available from Kmart in packs of six for $1.50.</p> <p>The woman received a flood of praise for sharing her little-known secret.</p> <p>One user wrote: “I need to do this! Last time I tried poached eggs, they dissolved – I literally lost the eggs! Can't wait to try this.”</p> <p>Another said: “I'm the poached egg maker in my house, but they never look this round or perfectly awesome – thanks for sharing!”</p> <p>One user admitted their relief that they weren’t the only person who struggled to make poached eggs.</p> <p>“So it isn't just me – I am honestly so glad to hear this,” she said.</p> <p>Some users also shared other tricks to perfecting poached eggs, such as adding a dash of vinegar and stirring continuously to prevent the eggs disintegrating.</p> <p>What is one of your favourite kitchen hacks? Let us know in the comments below. </p>

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Duchess Meghan reveals her “life changing” banana bread recipe

<p>It is a widely known tradition to never rock up to a country home empty handed, and the Duchess of Sussex took that literally when she arrived at Dubbo on Wednesday with homemade banana bread, baked by the royal herself.</p> <p>Meghan, 37, prepared the delicious loaf in the kitchen of the Admiralty House, the place the Duke and Duchess are temporarily calling home in Sydney.</p> <p>She brought it with her as she visited Mountain View Farm where her and husband Prince Harry discussed the plight of farmers and the affect the drought has had on the residents in the region.</p> <p>The bread, which was a combination of chocolate chips and a hint of ginger, proved to be a huge success, as those who were lucky enough to try it praised it endlessly.</p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/BpC-NGKFLiV/?utm_source=ig_embed&amp;utm_medium=loading" data-instgrm-version="12"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="margin: 8px 0 0 0; padding: 0 4px;"><a style="color: #000; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" rel="noopener" href="https://www.instagram.com/p/BpC-NGKFLiV/?utm_source=ig_embed&amp;utm_medium=loading" target="_blank">The Duchess Of Sussex Baked A Loaf Of Banana Bread For The Picnic They Attended In Dubbo #DubboAustralia #Picnic #DuchessOfSussex #MeghansBananaBread #MeghanMarkle #RoyalBaby #Delicious #Ginger #ChocolateChips #BananaBread</a></p> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;">A post shared by <a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px;" rel="noopener" href="https://www.instagram.com/the_kensington_royals/?utm_source=ig_embed&amp;utm_medium=loading" target="_blank"> The Kensington Royals</a> (@the_kensington_royals) on Oct 17, 2018 at 12:45pm PDT</p> </div> </blockquote> <p>And it wasn’t the first time Meghan had dipped her hands into baking the bread.</p> <p>In her now-defunct lifestyle blog, <em>The Tig</em>, she shared the recipe for the “Life Changing Bread".</p> <p>The blogpost claims that the bread, although delicious, is also healthy as it’s a low-carb gluten and grain-free loaf.</p> <p>The recipe was passed down from the Duchess’s friend and stylist Talia Brown.</p> <p>An aide had a few words to share about the royal, saying: “She loves baking and just decided to take something along with her on the spur of the moment.”</p> <p>Benita Woodley, who is the daughter of Scott and Elaine, the farmers who are responsible for Mountain View Property where the Duke and Duchess shared a meal, said the bread was delicious.</p> <p>“It was such a nice and thoughtful thing for her to do. We are really touched.”</p> <p>After the news of Meghan’s banana bread hit social media, users began praising the Duchess, with some asking: “Is there anything this woman can’t do?”</p> <p>Marilyn Hulslander from Over60's cookbook, <em>The Way Mum Made It</em>, has been making this special banana bread for the last 40 years, and it's as close to the Duchess's as you're going to get.</p> <p>So, from the Duchess’s kitchen to yours, try the recipe yourself:</p> <p><em>Banana Bread just like Duchess Meghan's:</em></p> <p><strong><span>Serves:</span></strong> 8–10</p> <p><strong><span>Ingredients:</span></strong></p> <ul> <li>125 g unsalted butter, chopped</li> <li>1 cup caster sugar</li> <li>1 teaspoon vanilla extract</li> <li>2 large eggs</li> <li>¾ cup mashed ripe bananas (about 2)</li> <li>1¼ cups self-raising flour</li> <li>¾ teaspoon bicarbonate of soda</li> <li>1 teaspoon salt</li> </ul> <p><strong><span>Method:</span></strong></p> <ol> <li>Preheat the oven to 180°C. Lightly grease and flour a loaf tin.</li> <li>Using an electric mixer, beat the butter and sugar thoroughly, adding the vanilla while mixing.</li> <li>Add the eggs, one at a time, beating thoroughly after each addition. Add the banana and beat on low speed.</li> <li>In a separate bowl, combine the flour, bicarbonate of soda and salt and add to the banana mixture. Continue mixing on low speed until combined, then mix on medium speed for 2 minutes.</li> <li>Pour into the prepared tin and bake for 45 minutes. Leave to cool in the tin for 5 minutes, then cut around the sides and turn out onto a wire rack to cool.</li> </ol> <p><strong>Note:</strong><span> </span>This basic recipe can be enhanced by adding ½ cup of chopped walnuts, shaken with a little bit of flour, and stirred into the mixture after you’ve finished beating. You can also add a teaspoon of ground ginger if you like.</p> <p><span>Will you be trying out this delicious banana bread recipe? Let us know in the comments below.</span></p>

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