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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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Princess Eugenie’s stunning wedding cake revealed

<p>This week, Princess Eugenie and Jack Brooksbank will tie the knot in St George’s Chapel at Windsor Castle on October 12.</p> <p>As the palace continues to release information about the nuptials as the day draws closer, details about the couple’s wedding cake have been revealed.</p> <p>Eugenie and Jack have hired London-based cake designer Sophie Cabot to make their wedding cake.</p> <p>Just like Prince Harry and Meghan’s wedding cake, Eugenie and Jack’s will draw inspiration from the time of the year of their nuptials.</p> <p>For their May ceremony, Harry and Meghan chose a lemon elderflower cake that featured “the bright flavours of spring” and was decorated with fresh flowers.</p> <p>Eugenie’s red velvet and chocolate cake will feature rich autumn colours and include detailed sugar work such as ivy.</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-permalink="https://www.instagram.com/p/BjE4e7sgJIw/?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="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 style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/BjE4e7sgJIw/?utm_source=ig_embed&amp;utm_medium=loading" target="_blank">A post shared by Sophie Cabot cake designer 💫 (@sophiecabot)</a> on May 22, 2018 at 3:25am PDT</p> </div> </blockquote> <p>The couple found out about Cabot through her involvement with Eugenie’s father, The Duke of York’s Pitch@Palace programme, after supplying specially decorated bespoke biscuits.</p> <p>A statement from Buckingham Palace said: “The couple are delighted that Miss Cabot can be involved in the celebrations for their special day.</p> <p>“Originally a costume designer, Sophie’s artistic skills and flair come through in her creations, with a particular love for making sugar-flowers and using her hand-painting skills to create unique cakes.”</p> <p>Discussing her important role in the big day, Cabot said: "I am incredibly excited to be given this wonderful opportunity to create such a special and unique cake. It has been lovely working with Princess Eugenie and Jack and I really hope they enjoy the cake on the day.”</p> <p>It has also been revealed that the Eugenie and Jack will be married by the Dean of Windsor, the Rt Revd David Conner.</p> <p>Internationally renowned singer Andrea Bocelli is set to perform two songs during the wedding ceremony.</p> <p>Musicians from the Royal Philharmonic Orchestra (RPO) will also perform during the ceremony. </p>

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Hazelnut & Prune Scones

<p>It wasn't intentional that this recipe would result in something more reminiscent of scones than cakes, but they are incredibly delicious, so I decided to roll with the recipe, regardless of it being a bit unconventional. </p> <p>The brown butter takes a little while to make but smells incredible and adds a delicious nuttiness. Use plain flour if you prefer and serve warm with an extra slather of good butter.</p> <p><strong>Makes:</strong> 24 mini scones </p> <p><strong>Ingredients: </strong></p> <ul> <li>150g butter</li> <li>1 cup pitted prunes</li> <li>60g buckwheat flour</li> <li>60g quinoa flour </li> <li>150g ground almonds</li> <li>1 tsp baking powder</li> <li>1 tsp baking soda</li> <li>Pinch of sea salt</li> <li>2 large free range eggs</li> <li>¼ cup milk of your choice</li> <li>½ cup hazelnuts, roughly chopped</li> </ul> <p><strong>Method: </strong></p> <ol> <li>Preheat the oven to 180C on fan bake. Grease 24 holes of a mini cupcake tray very well.</li> <li>First, make the brown butter. In a saucepan, melt the butter gently over a low heat, stirring occasionally with a whisk, until the milk solids sink to the bottom and it starts to turn golden brown – this should take about 20 minutes. Set aside to cool.</li> <li>Next, puree the pitted prunes in a food processor and set aside.</li> <li>In the bowl of an electric mixer, combine the flours, ground almonds, baking powder, soda and sea salt, and gradually add in the brown butter, eggs and milk. Mix until just combined. Finally, fold through the pureed prunes. </li> <li>Divide the batter between the 24 holes until they are about two-thirds full. Sprinkle each with the chopped hazelnuts. </li> <li>Bake for about 20 minutes or until the baby cakes are golden, springy to the touch and a skewer inserted in their centres comes out clean.</li> </ol> <p><em>Written by Jordan Rondel. Republished with permission of <span><strong><a href="https://www.stuff.co.nz/life-style/food-wine/recipes/97914384/recipe-jordan-rondels-glutenfree-hazelnut--prune-scones">Stuff.co.nz.</a></strong></span> </em></p>

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Caramelised Leek & Goat Cheese Tart

<p>The tart crust is a simplified method that skips the rolling process, instead pressing the pastry straight into the tin. The walnuts add a lovely texture to the crust. I purchase walnuts in their shell as they keep longer, and crack as needed. If walnuts are not on hand, pumpkin seeds can be used or substitute 1/3 cup extra flour.</p> <p><strong>Serves: </strong>4</p> <p><strong>Ingredients: </strong></p> <p><em>Crust</em></p> <ul> <li>½ cup freshly cracked walnuts</li> <li>1 cup white flour</li> <li>¼ cup wholemeal flour</li> <li>½ teaspoon salt</li> <li>100g cold butter cut in cubes</li> <li>2 tablespoons olive oil</li> <li>1 tablespoon yoghurt or fresh lemon juice</li> </ul> <p><em>Filling</em></p> <ul> <li>1 tablespoon olive oil</li> <li>1 large leek or 4 small leeks, cut into 1cm rounds</li> <li>3 eggs</li> <li>½ cup cream</li> <li>Salt and freshly cracked pepper</li> <li>50g soft goat cheese or feta, crumbled</li> <li>Handful of fresh thyme or rosemary, chopped</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Preheat oven to 180 degrees Celsius. Generously grease a 30 x 10cm loose-bottomed tin or 25cm round tart dish.</li> <li>Place the walnuts and ¼ cup flour in a food processor and blend until the walnuts are finely ground. Add the remaining flour and salt and combine. Add chopped butter and pulse into breadcrumb-like texture. Pour in the olive oil and yoghurt/lemon juice and mix briefly until crumbly and the mixture holds together when pressed. Tip into the tin and press to evenly cover the base and sides. Cover and place in the fridge for 20 minutes while preparing the filling. This rests the pastry and prevents shrinkage during cooking.</li> <li>Heat the second measure of olive oil in a frying pan. Arrange the leek rounds in a single layer and cook until golden on both sides. Tip onto a plate to cool a little. Whisk together the eggs and cream, and season generously.</li> <li>Blind bake the crust – prick the base evenly with a fork. Line with baking paper and fill with ceramic pastry weights or dried beans. Place in the pre-heated oven for 15 minutes then remove the paper and weights/beans and bake for a further 8-10 minutes until lightly browned. Remove from the oven and arrange the caramelised leeks evenly in the base. Dot with goat cheese or feta, scatter with herbs, and pour over the custard. Bake for 20-25 minutes until the custard is just set. Cool on a rack and serve warm or cold.</li> </ol> <p><em>Written by Nicola Galloway. Republished with permission of <strong><a href="https://www.stuff.co.nz">Stuff.co.nz</a>. </strong></em></p>

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Fruity Bircher muesli

<p>The original recipe for this nutritious breakfast cereal was developed over a century ago by Dr Bircher-Benner at his clinic in Zurich. The technique of soaking the cereal, here using milk, makes it easier to digest, and also easier to eat.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4<br /><strong><span style="text-decoration: underline;">Preparation:</span></strong> 10 minutes, plus overnight soaking</p> <p><strong><span style="text-decoration: underline;">Ingredients</span></strong></p> <ul> <li>1¼ cups (125g) rolled (porridge) oats</li> <li>1 cup (125g) sultanas</li> <li>1 cup (250ml) low-fat milk</li> <li>1 apple</li> <li>2 teaspoons lemon juice</li> <li>¼ cup (35g) hazelnuts, roughly chopped</li> <li>1½ tablespoons pepitas (pumpkin seeds)</li> <li>1 tablespoon sesame seeds</li> <li>100g strawberries chopped</li> <li>⅓ cup (90g) low-fat natural yogurt</li> <li>1 tablespoon honey</li> </ul> <p><strong><span style="text-decoration: underline;">Preparation</span></strong></p> <ul> <li>Place the oats and sultanas in a large bowl and add the milk.</li> <li>Stir to mix evenly, then cover with plastic wrap and place in the refrigerator.</li> <li>Leave to soak overnight.</li> <li>The next day, just before eating, grate the apple, discarding the core.</li> <li>Toss the apple with the lemon juice to prevent browning.</li> <li>Stir the hazelnuts, pepitas and sesame seeds into the oat mixture, then stir in the grated apple and strawberries.</li> <li>To serve, divide the muesli among 4 cereal bowls, and top each with a spoonful of yoghurt and honey.</li> </ul> <p><em>This recipe first appeared in <a href="http://www.readersdigest.com.au/recipes/fruity-bircher-muesli">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, <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>.</em></p> <p><img style="width: 100px !important; height: 100px !important;" src="/media/7820640/1.png" alt="" /></p>

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Rice pudding with apricots

<p>Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas and paired with a cinnamon-spiced fresh apricot compote.</p> <p><strong><u>Serves:</u></strong> 4<br /><strong><u>Preparation:</u></strong> 15 minutes<br /><strong><u>Cooking:</u></strong> Approx. 1½ hours</p> <p><strong><u>Ingredients</u></strong></p> <ul> <li>850ml full-cream milk</li> <li>¼ cup (55g) caster sugar</li> <li>Finely grated zest of 1 orange</li> <li>½ cup (110g) short-grain rice</li> <li>½ cup (60g) sultanas</li> <li>Ground cinnamon to sprinkle</li> <li>Apricot compote</li> <li>300g fresh ripe apricots halved and stoned</li> <li>Juice of 1 orange</li> <li>1 cinnamon stick</li> </ul> <p><strong><u>Method</u></strong></p> <ul> <li>Preheat the oven to 160°C.</li> <li>Pour the milk into a saucepan and add the sugar and orange zest.</li> <li>Heat gently, stirring, until the sugar dissolves and the milk is almost boiling.</li> <li>Put the rice and sultanas in a shallow 1.5 litre ovenproof dish.</li> <li>Pour over the milk mixture and stir.</li> <li>Bake the pudding for 30 minutes, then stir well.</li> <li>Leave to bake for a further 45 minutes, or until the rice is tender and the pudding is creamy.</li> <li>Meanwhile, to make the compote, combine the apricots, orange juice and cinnamon stick in a heavy-based saucepan.</li> <li>Cover and cook over a low heat for 10 minutes.</li> <li>Remove the lid and cook for a further 5 minutes, or until the juice is reduced.</li> <li>Remove the cinnamon stick from the compote.</li> <li>Sprinkle the top of the rice pudding with a little cinnamon, then serve hot, with the apricot compote.</li> </ul> <p><br /><em>This article first appeared in <span><a href="http://www.readersdigest.com.au/recipes/rice-pudding-with-apricots">Readers 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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This will blow your mind: You've been unwrapping stock cubes wrong

<p>It's one of the easiest ways to add flavour to your dishes – and it's about to get even easier.</p> <p>A handy hack on how to open stock cubes is causing a stir online, as it seems many of us have been doing it all wrong.</p> <p>Forget crumbling up the cube after opening the silver foil packaging – it seems that the packaging was actually designed to be flattened.</p> <p><iframe width="560" height="315" src="https://www.youtube.com/embed/AKI40q38LUw" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen=""></iframe></p> <p>Simply open up the flaps on the side, flatten them out and then crumble the cube inside the package, turning it into a powder that's a heck of a lot easier to add to your dish.</p> <p>The tip first made the rounds online in 2016, but it seems a whole new group of stock cube fans have recently stumbled across it, and they've had plenty to say about it on social media.</p> <blockquote class="twitter-tweet" data-lang="en-gb"> <p dir="ltr">OMG in all my cooking years I’ve only just discovered how to open an oxo cube! Anyone else know that it squashed into a sachet which you tear open?? Doh! <a href="https://t.co/2opyqBb9rg">pic.twitter.com/2opyqBb9rg</a></p> — w7emporium (@w7emporium) <a href="https://twitter.com/w7emporium/status/1041967627525140481?ref_src=twsrc%5Etfw">18 September 2018</a></blockquote> <blockquote class="twitter-tweet" data-lang="en-gb"> <p dir="ltr">I’m 54 yrs on this planet and never knew until today that you should squish an Oxo cube into a sachet type shape and simply tear off a corner and pour away - no bits of foil and no messy fingers. One gets wise with age one does. <a href="https://twitter.com/hashtag/oxosecrets?src=hash&amp;ref_src=twsrc%5Etfw">#oxosecrets</a> <a href="https://t.co/YynlQ7KLYy">pic.twitter.com/YynlQ7KLYy</a></p> — Ex Fed Paul Herdman (@DyfedPowysFed) <a href="https://twitter.com/DyfedPowysFed/status/1037455045934149632?ref_src=twsrc%5Etfw">5 September 2018</a></blockquote> <blockquote class="twitter-tweet" data-lang="en-gb"> <p dir="ltr">I have spent years unwrapping Oxo cubes gettin beefy fingers and it’s been a goddamn packet all along. Mind.blown. 🤯 <a href="https://t.co/ehkBoqR6GQ">pic.twitter.com/ehkBoqR6GQ</a></p> — 💃🏼Glen Scott💃🏼 (@glenrules) <a href="https://twitter.com/glenrules/status/1042390871159844865?ref_src=twsrc%5Etfw">19 September 2018</a></blockquote> <p>Will you be trying this genius hack? Let us know in the comments below. </p> <p><em> Republished with permission of <a rel="noopener" href="https://www.stuff.co.nz/life-style/food-wine/food-news/107230047/have-you-been-opening-oxo-cubes-the-wrong-way" target="_blank">Stuff.co.nz.</a></em></p>

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Butternut & saffron soup with sweet pumpkin seed dressing

<p>The sweetness of the pumpkin seed dressing drizzled on top is a perfect complement to the slightly earthy flavour that saffron gives this silky-smooth soup.</p> <p><strong>Serves:</strong> 6-8</p> <p><strong>Ingredients: </strong></p> <ul> <li>2 medium butternut squash</li> <li>1-2 tbsp olive oil</li> <li>1 sprig each rosemary and thyme, leaves finely chopped</li> <li>5 litres (6 cups) chicken bone broth or stock</li> <li>Large pinch of saffron threads</li> <li>Ghee or butter for frying</li> <li>1 leek, chopped</li> <li>1 onion, chopped</li> <li>3 cloves garlic, finely chopped</li> </ul> <p><strong><em>Pumpkin seed dressing</em></strong></p> <ul> <li>½ cup pumpkin seeds, plus extra for garnish</li> <li>1 clove garlic, chopped</li> <li>Thumb of fresh ginger, chopped</li> <li>About ½ cup water</li> <li>1 tbsp apple cider vinegar</li> <li>1 tbsp maple syrup or runny honey</li> <li>2 tbsp olive oil</li> <li>1 tbsp lemon juice</li> <li>½ tsp ground cumin</li> </ul> <p><strong>Method: </strong></p> <ol> <li>Heat oven to 220C. Halve butternut lengthways and scoop out seeds. Brush flesh with oil, season with salt and pepper and sprinkle with herbs. Place on a baking tray flesh side down and roast 30-45 minutes or until tender and the skin can be pierced easily with a fork. Set aside to cool.</li> <li>Heat chicken broth in a pot. Take 1 cup of the hot broth, add saffron and set aside to infuse.</li> <li>Heat a knob of ghee or butter in a large, heavy-based pot and sauté leek, onion and garlic 8-10 minutes until soft and golden.</li> <li>Scoop out butternut flesh and add to pot. Stir for a minute then add saffron-infused broth and remaining broth. Simmer uncovered for 20 minutes then puree until smooth.</li> </ol> <p><strong><em>Dressing:</em></strong><strong><em> </em></strong></p> <ol start="5"> <li>Toast pumpkin seeds in a dry frying pan and allow to cool. (At the same time, toast an extra handful of seeds for the garnish.)</li> <li>Place garlic and ginger in a blender with cooled pumpkin seeds and blitz 30 seconds. Add ¼ cup water and blitz again. Mix in remaining ingredients and more water as needed to reach desired consistency. Season to taste. (Dressing will keep in the fridge in an airtight container for up to 4 days and is also great on roasted vegetable or salads.)</li> <li>To serve, ladle soup into warm bowls, drizzle generously with dressing and sprinkle with toasted seeds. </li> </ol> <p><em>Republished with permission of <a href="http://www.stuff.co.nz."><strong><u>Stuff.co.nz.</u></strong> </a></em></p>

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Raspberry cranachan

<p>This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland but gives a fantastic kick to the flavour.</p> <p><strong><u>Serves:</u></strong> 4</p> <p><strong><u>Preparation</u></strong>: 15 minutes, plus 15 minutes cooling<br /><strong><u>Cooking:</u></strong> About 5 minutes</p> <p><strong><u>Ingredients:</u></strong></p> <ul> <li>¾ cup (75g) medium oatmeal</li> <li>150ml whipping cream</li> <li>⅔ cup (160g) fromage frais or Greek-style yoghurt</li> <li>2 tablespoons honey</li> <li>2 tablespoons whisky</li> <li>400g raspberries</li> <li>400g raspberries</li> </ul> <p><strong><u>Method:</u></strong></p> <ol> <li>Preheat the grill to high.</li> <li>Line the rack of the grill pan with foil and spread the oats over the foil.</li> <li>Toast under the grill for about 3 minutes, stirring once or twice, until the oats are golden.</li> <li>Set aside to cool for about 15 minutes.</li> <li>Roughly chop the oats or transfer to a food processor and blitz until roughly chopped.</li> <li>Put the cream and fromage frais or yoghurt in a bowl and whip together until thick.</li> <li>Stir in the honey and whisky, then fold in half of the toasted oats.</li> <li>Reserve a few raspberries for the decoration.</li> <li>Layer the remaining raspberries with the cream mixture in 4 glass serving dishes, starting with raspberries and ending with a layer of the cream mixture.</li> <li>Decorate each dessert with a sprinkling of the remaining toasted oats and the reserved raspberries.</li> <li>Serve immediately (or keep in the refrigerator for up to 1 hour before serving).</li> </ol> <p><br /><em>This article first appeared in <span><a href="http://www.readersdigest.com.au/recipes/raspberry-cranachan">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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Barley, pea, mint and spinach risotto

<p>Fibre-rich barley lends a more toothsome bite to risotto than the traditional arborio rice, creating a hearty, comforting dish.</p> <p><strong>Serves:</strong> 4-6</p> <p><strong>Ingredients:</strong></p> <ul> <li>3 cups frozen baby peas</li> <li>100g baby spinach leaves (any hard stems removed)</li> <li>2 cloves garlic, crushed</li> <li>2 tablespoons chopped mint, plus extra whole leaves for garnish</li> <li>3 tablespoons olive oil</li> <li>4-5 cups vegetable stock</li> <li>1 medium onion, finely sliced</li> <li>1 cup pearl barley</li> <li>½ cup white wine</li> <li>60g grated parmesan</li> <li>2 tablespoons lemon juice</li> <li>Extra olive oil and parmesan for garnish</li> </ul> <p><strong>Method: </strong></p> <ol> <li>Place peas in a pot of cold water with a little salt. Bring to the boil, cook for a minute then drain and run under cold water.</li> <li>Place spinach in a pan with a little water and cook until wilted. Drain and remove as much water as possible.</li> <li>Place 2 cups of the cooked peas in a blender or food processor with the spinach, crushed garlic, mint leaves and 1 tablespoon of the olive oil. Process until well blended. </li> <li>Place stock in a pot and heat to a low simmer. Heat remaining 2 tablespoons oil in a pot over medium to low heat, add onion and cook until transparent.</li> <li>Add barley and stir-fry 2 minutes. Add wine and cook until it evaporates. </li> <li>Add the hot stock about ½ cup at a time, stirring occasionally and simmering until the stock is absorbed before adding more. Continue until the barley is soft but still has some bite, about 40 minutes. The mixture should be slightly liquid.</li> <li>Gently stir in puréed pea mixture, reserved whole peas, parmesan and lemon juice. Set aside for 5 minutes before serving, drizzled with a little olive oil and garnished with shaved parmesan. </li> </ol> <p><em>Written by Bernadette Hogg. Republished with permission of <a href="http://www.stuff.co.nz"><strong><u>Stuff.co.nz.</u></strong> </a></em></p>

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Chocolate caramel slice

<p>The chocolate caramel slice is a variation on one I have made for years, with an extra hit of chocolate in the caramel, and using my quick and easy method of combining caramel and regular sweetened condensed milks.</p> <p>This slice is so wickedly addictive, to avoid gluttonous temptation it's best to pop leftovers in containers for guests to take with them – or pop them in portioned amounts in the freezer.</p> <p><strong>Makes: </strong>40</p> <p><strong>Ingredients: </strong></p> <ul> <li>250g butter plus 25g, softened</li> <li>¾ cup caster sugar</li> <li>2 teaspoons vanilla extract</li> <li>2 ½ cups plain flour</li> <li>1 teaspoon baking powder</li> <li>⅓ cup dark Dutch cocoa powder plus 1 tablespoon extra</li> <li>1 tin sweetened condensed milk</li> <li>1 tin condensed milk caramel</li> <li>1 tablespoon golden syrup</li> <li>125g 50 per cent dark chocolate, roughly chopped</li> </ul> <p><strong>Method: </strong></p> <ol> <li>Preheat oven to 180 degrees Celsius. Line the base and sides of a 28 x 21cm slice tin with baking paper.</li> <li>Put 250g butter, sugar and vanilla extract in a food processor (or mixer) and whiz until pale and soft. Add flour, baking powder and ⅓ cup of cocoa, and pulse again to combine. Tip ¾ of the mix into the prepared baking tin and press in, then smooth firmly with the back of a tablespoon. Pop in the fridge while you prepare the rest.</li> <li>Mix the condensed milks, 25g butter and golden syrup in a microwave-proof bowl and microwave on high for one minute. Add the extra tablespoon of cocoa powder and whisk until loosened. Microwave on high for a further minute and whisk until smooth.</li> <li>Pour the caramel mix over the base and sprinkle over the chopped chocolate. Top with the remaining base mixture, giving it a good squish as you crumble so it forms big clumps. Bake for 30-35 minutes until richly golden and cooked through. Cool in the tin, remove and slice into squares and store in an airtight container.</li> </ol> <p><em>Written by Sarah Tuck. Republished with permission of <a href="http://www.stuff.co.nz"><strong><u>Stuff.co.nz</u></strong></a>. </em></p>

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Gluten-free Bumblebees

<p>Almost any dried fruit or nut works in these delicious gluten-free sweet treats, making them a great standby. Adding chocolate to the base takes them to the next level.</p> <p><strong><u>Makes:</u></strong> 24</p> <p><strong><u>Ingredients:</u></strong></p> <ul> <li>¾ cup dried apricots</li> <li>½ cup glacé cherries</li> <li>¼ cup crystallised ginger</li> <li>½ cup raisins</li> <li>½ cup walnuts</li> <li>½ cup natural almonds</li> <li>1¼ cups desiccated coconut</li> <li>395g tin sweetened condensed milk</li> <li>1 cup coconut thread for coating</li> </ul> <p><strong><u>Method: </u></strong></p> <ol> <li>Heat oven to 175°C. Line a baking tray with baking paper.</li> <li>Chop the fruit and nuts quite finely and evenly in size. Place in a mixing bowl with desiccated coconut, add condensed milk and stir until well mixed.</li> <li>Place coconut thread in a shallow dish and, using wet hands, form heaped tablespoons of mixture into balls. Roll in the coconut thread and place on prepared tray.</li> <li>Bake 15-20 minutes until golden.</li> <li>Leave on tray for several minutes before transferring to a wire rack to cool completely.</li> <li>If desired, dip the bases of the Bumblebees in a little melted dark chocolate.</li> <li>Stored in an airtight container, these will keep for a week.</li> </ol> <p><em>Written by Bernadette Hogg. Republished with permission of <a href="http://www.stuff.co.nz"><strong><u>Stuff.co.nz. </u></strong></a></em></p>

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Fish and chips shop owner’s hilarious responses to negative online reviews

<p>Most of the time, a negative review can be a real downer for business owners – but one fish and chips shop owner decided to use his quick wit to respond to the unsatisfied customers in the most hilarious fashion.</p> <p>The Bunker fish and chip shop in the English seaside village of Seahouses is known by many as the best chip shop in the entire village.</p> <p>But while business is booming, co-owner Rod White tends to receive the odd negative comment here and there via TripAdvisor and Google, and always determined, Mr White has fired back with his own responses.</p> <p>His witty comments have garnered popularity, with Mr White now having fans of his own – and some, visiting the chip shop to meet the man for themselves.</p> <p><img style="width: 500px; height: 166.189111747851px;" src="/media/7820736/eb009eeeb2a9ea8e573469a065617fa4.png" alt="" data-udi="umb://media/8ff76202f7d3460d8a240b1eb3610fb6" /></p> <p><img style="width: 500px; height: 246.09375px;" src="/media/7820735/931e43bbf77bce64732f4d6d9681d798.jpg" alt="" data-udi="umb://media/06688fdff9bb423498727b20f05e6cdc" /></p> <p>One review complained about the lack of gluten-free options, and that the fish was covered in grease, to which Mr White responded: “Your comments are duly noted sir and from now on we shall be frying our fish and chips in daffodil extract.</p> <p>“Once cooked, the fish will spend 5 minutes in a tumble drier, while at the same time, staff member X will be blow drying the chips, with one of those Dyson hair dryers, you know the one that doesn’t even look like a hair dryer? until there is no sign of grease whatsoever.</p> <p>“Then, and only then, will the plate of Atlantic cod and Northumbrian chipped potatoes be presented to our customers.”</p> <p>One customer complained about the price for chips and mushy peas, to which Mr White responded: “We take note that you and your nine friends won’t be visiting here in the future and will take this into account when preparing next year’s budget forecasts.”</p> <p>Another complained about the long wait for his food, and that the chips were “greasy and soft”, the fish “dry” and the portions “miserably small”. To which Mr White issued a lengthy response, where he offered a chip colour chart for his servers to consult.</p> <p>He wrote: “Each customer will be asked when placing their order, exactly what shade of chip they’d prefer. After pointing to a chip chart at the back of the shop, our fryer can then leave each separate customer’s chips in frying, until they reach their particular favourite shade.</p> <p>“That way, there’ll be no worry that customers, like your good self sir, will be going away with chips of the wrong hue. Absolutely brilliant, even if I say so myself.</p> <p>“So, let me thank you again for taking time out of your busy schedule to moan in length about the catastrophe that happened in your day.</p> <p>“I hope you’ve managed to calm down now, got a good night’s sleep, and can get on with the rest of your disaster-filled life without too much worry. Anyway, must dash, got a chip chart to prepare.”</p> <p>Mr White, who co-owns the business with his brother-in-law, doesn’t have an explanation as to why he signs his responses with “Lionel Blair” or “Montgomery Applegate” but has said that the comments are a result of “exasperation".</p> <p>“You deal with hundreds of people a day and you cannot please everybody,” he said.</p>

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Warm quinoa and vanilla pudding

<p>These cold evenings (and mornings) call for warm puddings. Rice pudding has always been one of my favourite desserts, but it takes a long time to make, so this is where nutritious superfood quinoa comes in. The result is similar to rice or tapioca pudding. Made with coconut milk it's ridiculously creamy, but you can use any kind of milk you prefer.</p> <p>Warm quinoa and vanilla pudding with caramelised pecans</p> <p><strong><u>Serves</u></strong><u>:</u> 4</p> <p><strong><u>Ingredients</u></strong>:</p> <p><em>For the caramelised pecans</em></p> <ul> <li>½ cup pecans, roughly chopped</li> <li>1 tbsp pure maple syrup</li> <li>¼ tsp cinnamon</li> <li>Pinch sea salt</li> </ul> <p><em>For the pudding</em></p> <ul> <li>½ cup white quinoa</li> <li>2 cups unsweetened canned coconut milk (or whatever milk you prefer)</li> <li>4 tbsp pure maple syrup or honey</li> <li>1 tsp vanilla extract</li> <li>1 tsp cinnamon</li> <li>Pinch flaky sea salt</li> <li>½ cup sultanas</li> </ul> <p><em>To serve</em></p> <ul> <li>½ cup coconut cream or regular cream</li> </ul> <p><strong><u>Method</u></strong>:</p> <ol> <li>First, toast the pecans in a dry frying pan for approximately 4 minutes. Turn off the heat and add the maple syrup, stirring constantly while it bubbles and coats the nuts. Finally sprinkle with the cinnamon and sea salt.</li> <li>Next, place the quinoa in a fine sieve. Rinse thoroughly with cold water and allow to drain. This is an important step as it reduces any bitterness from the residue on the quinoa.</li> <li>In a medium-sized pot, combine the quinoa, milk, maple syrup/honey, vanilla, cinnamon, and salt. Bring to a boil over a medium heat. Reduce the heat to a low simmer and cover, leaving the lid slightly ajar to allow some steam to escape. Simmer for 15 minutes, stirring occasionally.</li> <li>Remove the lid and continue simmering for 5 more minutes or until pudding has thickened and the quinoa has absorbed most (but not all) of the milk. Remove from heat and stir through the sultanas.</li> <li>Pour into serving bowls, drizzle over some cream, sprinkle with some pecans and then serve immediately.</li> </ol> <p><em>Written by Jordan Rondel. Republished with permission of <span><a href="https://www.stuff.co.nz/life-style/food-wine/recipes/106070951/recipe-warm-quinoa-and-vanilla-pudding-by-jordan-rondel">Stuff.co.nz</a></span>.</em></p>

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Fierce debate sparked on Facebook: Does jam belong in the fridge or pantry?

<p>What started off as an innocent debate over a breakfast staple soon turned into a fiery dispute with thousands of social media users weighing in.</p> <p>Mandy-lee Anderson of Coffs Harbour, New South Wales, asked the question, “Does jam belong in the fridge or the cupboard?” on her Facebook page after she was in a disagreement with her husband.</p> <p>While Mrs Andersen believed the condiment should be stored in the fridge, her husband had opposing views and said that jam belongs in the cupboard.</p> <p>When the couple tried to settle the argument through social media, they didn’t anticipate the overwhelming amount of responses to follow with over a thousand people chiming in.</p> <p>“Because it is a preserve it doesn’t need a fridge, so it is just a personal choice,” one person said.</p> <p>One person took knife habits into consideration when deciding where the item should be kept.</p> <p>“If your jam has lots of crumbs and butter getting into it, then I would keep it in the fridge.”</p> <p>Others questioned whether Mr Andersen’s nationality had anything to do with his decision, as he is a New Zealand national.</p> <p>“In a cold climate it makes no sense to me – but in Queensland, I understand because it’s so hot so you would keep it in the fridge, but I just don’t like my jam cold, that’s all,” Mr Andersen told <em><a rel="noopener" href="https://www.news.com.au/lifestyle/food/eat/where-to-store-jam-the-fridge-or-pantry/news-story/f51af51d26b7f09f212abde4f3f77130" target="_blank">news.com.au</a>.</em></p> <p>Do you store jam in the fridge or the cupboard? Let us know in the comments below. </p>

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Spicy swede and spinach curry

<p>This hearty dish, which falls somewhere between a soup and a stew, is easy to make, reheats well and tastes even better the next day.</p> <p><strong><u>Serves:</u></strong> 3-4</p> <p><u><strong>Ingredients:</strong> </u></p> <ul> <li>2 tablespoons extra virgin olive oil</li> <li>2 onions, peeled and diced</li> <li>2 cloves garlic, peeled and sliced</li> <li>1 teaspoon plain salt</li> <li>3 swedes, peeled and cut into 3cm chunks (about 700g unpeeled weight)</li> <li>3-4 tablespoons Thai red curry paste</li> <li>1 cup vegetable stock or water</li> <li>400g (1 bag) spinach, well-washed and roughly chopped</li> <li>½ can (200ml) coconut milk</li> <li>Salt and freshly ground black pepper</li> </ul> <p><u><strong>Method:</strong> </u></p> <ol> <li>Set a large, heavy pot over medium heat. Add the oil. When it's hot, add the onions, garlic and salt. Cook, stirring occasionally, for about seven minutes.</li> <li>Add the diced swede and curry paste. Stir well, then add the water or stock. Cover and cook for 25 minutes, until the swede is tender.</li> <li>Add the spinach and stir well for a couple of minutes (it will wilt considerably). Pour in the coconut milk and heat to nearly simmering point. Taste and season well with salt and freshly ground black pepper.</li> <li>Divide between bowls and serve immediately.</li> </ol> <p><em>Written by Lucy Corry. Republished with permission of <a href="http://www.stuff.co.nz"><strong><u>Stuff.co.nz. </u></strong></a></em></p>

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Chocolate muesli breakfast biscuits

<p>These fat, moist, nourishing biscuits with a sneaky base of dark chocolate are just the thing to grab as you dash out the door in the morning and are ideal for eating on your commute. They also make a thoughtful gift to pack up and send to loved ones studying away from home. I've used sour cherries, cranberries and dates but feel free use any combination of dried fruit that takes your fancy. </p> <p><strong>Makes:</strong> 25</p> <p><strong>Ingredients:</strong></p> <ul> <li>220g unsalted butter, melted</li> <li>½ cup liquid honey</li> <li>1 ripe banana, well mashed</li> <li>3 eggs, beaten</li> <li>1 cup coconut flakes</li> <li>¾ cup pumpkin seeds</li> <li>½ cup sesame seeds</li> <li>½ cup sunflower seeds</li> <li>¼ cup flax seeds (linseed)</li> <li>1½ cups wholegrain rolled oats</li> <li>²⁄³ cup wholemeal flour</li> <li>1 teaspoon baking soda </li> <li>1 teaspoon ground cinnamon</li> <li>Pinch of salt</li> <li>¾ cup ground almonds</li> <li>½ cup dried cranberries</li> <li>½ cup dried sour cherries</li> <li>½ cup chopped dates</li> <li>150g dark chocolate, melted</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Heat oven to 165°C fanbake. In a large bowl mix butter, honey and mashed banana, stirring to combine well. Add beaten eggs and mix well.</li> <li>In a separate bowl combine coconut flakes and seeds. Reserve ²⁄3 cup of the mixture to use as your topping.</li> <li>To the remainder, add all the remaining ingredients except the chocolate and stir to make quite a wet mixture.</li> <li>Scoop ¼-cup-sized amounts into balls and press tops into the reserved coconut and seed mixture. </li> <li>Place biscuits on lined trays and bake for around 12-15 minutes or until golden around the edges.</li> <li>Transfer to a rack to cool then, using a pastry brush, cover the flat bases with a thin coating of melted chocolate. Place chocolate side up on a rack to set. Store in an airtight container. </li> </ol> <p><em>Republished with permission of <a href="http://www.stuff.co.nz"><strong><u>Stuff.co.nz.</u></strong> </a></em></p>

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What's the right amount of custard: Dessert photo sparks heated debate

<p>What’s the right amount of custard to add to your dessert? It’s a question you never thought you needed to answer but a fierce debate is currently raging online about this very issue.</p> <p>After a husband posted a photo of his wife’s dessert on <span style="text-decoration: underline;"><strong><a href="https://www.reddit.com/r/CasualUK/comments/991kxx/the_two_types_of_custard_eater/?st=jl3v05ej&amp;sh=ffd7489f">Reddit</a></strong></span>, a heated debate ensued over the “correct” custard to dessert ratio.</p> <p>The user posted a picture of two bowls of crumble, but the bowls had vastly different amounts of custard poured over them.</p> <p>The husband wrote: “This was plum crumble, if anyone is wondering. I’m on the right, wife in the wrong.”</p> <p><img style="width: 500px; height: 281.25px; display: block; margin-left: auto; margin-right: auto;" src="/media/7820471/custard-reddit.jpg" alt="" data-udi="umb://media/7d8ebd61fb404790b9259f8cc614af06" /></p> <p>The photo immediately created controversy over which bowl depicted the correct amount of custard.</p> <p>“The left side is the right amount. The right side looks like an accidental spillage of custard that you might expect in any given meal, on average,” one person said.</p> <p>One person thought neither were correct, writing: “Left side’s too much. Right side’s not enough.”</p> <p>Another user wrote: “What is the point if it’s not literally smothered in it?”</p> <p>“The one on the left with just a little more custard methinks,” another posted.</p> <p>How much custard do you like on your dessert?</p>

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Jamie Oliver abused after launch of The Naked Chef: "I got chased and punched a few times"

<p>Jamie Oliver may be one of the world’s most famous chefs but his climb to fame wasn’t without difficulty.</p> <p>The healthy eating advocate, who now has a net worth of US$235 million, has revealed that he received a lot of hate after his first show aired.</p> <p>In an interview with <a href="https://www.thesun.co.uk/"><span style="text-decoration: underline;"><em><strong>The Sun</strong></em></span></a>, Oliver said men were abusive toward him after <em>The Naked Chef</em> series aired because he was showing wives and girlfriends that men were able to cook.</p> <p>Oliver said: “When men stopped thinking of me as the competition — after about two-and-a-half years — men would stop wanting to punch me.”</p> <p>“I didn’t realise it was political at the time, but 20 years ago women, en masse, were going to work.</p> <p>“Women and men, husbands, boyfriends were coming home from work, they’d sit down at six o’clock and go ‘Ahh, f***ing tired’, and men across Britain would look at their wives and go ‘What’s for dinner?’ And they weren’t having it. And rightfully so.</p> <p>“They had both done a 12-hour day, their feet both hurt, they’re both contributing to the rent — so I didn’t know it because I was too young and stupid, and I was just enjoying life way too much — but women around Britain made me succeed.”</p> <p>Jamie Oliver explained that the backlash was not only verbal but also physical.</p> <p>“And then that’s why, if you look back in the papers and study it, men hated me for two years, and I got chased and punched a few times, I had loads of abuse. Men f***ing hated me.”</p> <p>Oliver said when the series aired he looked “about one-year-old – almost like a foetus”, which inspired women to tell their parents to cook more.</p> <p>Did you watch Jamie Oliver's <em>The Naked Chef</em> series when it aired on local TV? Tell us in the comments below. </p>

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Mum shares genius Kmart hack for solving plastic bag ban

<p>A Gold Coast mum has shared a genius $9 Kmart hack for dealing with the nationwide plastic bag ban in supermarkets..<br /><br />Mum-of six Joelle Skinner believes she’s come up with a simple solution so shoppers are never caught out again – and it will cost you just $9.<br /><br />The Kmart cross-body bag is a “super compact, super cute way to solve the reusable bag dilemma”, she writes.</p> <p><img style="width: 437.241px; height: 500px; display: block; margin-left: auto; margin-right: auto;" src="/media/7819866/kmart1.jpg?width=437.2413793103448&amp;height=500" alt="" data-udi="umb://media/c09291c9d5b94bc596212efeea60892b" /><br /><br />Joelle, 36, who shares her 'life and parenting hacks' on her page <a href="https://www.facebook.com/jedimumtricks/posts/861262147418040"><span style="text-decoration: underline;"><strong>Jedi Mum Tricks</strong></span>,</a> wrote: “I found this little bag at Kmart for $9 and the reusable bags were from Woolworths at 99c each.”<br /><br />The thrifty mum said she could easily fit 12 reusable carriers in the cross-body bag which is small enough to fit in a nappy bag.<br /><br />The bag also has zippers both inside and outside to store your wallet and phone.</p> <p><img style="width: 0px; height: 0px;" src="/nothing.jpg" alt="" data-udi="umb://media/570237f3b78f4158bb1fd7c6b063b343" /><img style="width: 437.241px; height: 500px; display: block; margin-left: auto; margin-right: auto;" src="/media/7819867/kmart2.jpg?width=437.2413793103448&amp;height=500" alt="" data-udi="umb://media/570237f3b78f4158bb1fd7c6b063b343" /><br />Skinner went on to praise the Woolworth reusable bags for being sturdy, well-sized and simple to fold.<br /><br />One of her fans echoed Joelle’s praise, writing she “loves those woollies bags, mine are almost 10 years old and still going strong”.<br /><br />Joelle loves sharing her home hacks, telling <u><a href="http://www.dailymail.co.uk/femail/article-5969001/Never-caught-Mothers-genius-9-Kmart-hack-dealing-plastic-bag-ban.html"><em><strong>Daily Mail Australia</strong></em></a></u> that she finds it to be energising.<br /><br />“Using the creative part of my brain and seeing problems and solving them with hacks makes me feel so good,” she said.<br /><br />“Some people make time for going to the gym for the same reasons, this is what I make time for!”</p> <p> </p>

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