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The best recipe you need to try: Green Pea and Asparagus Soup

<p>Bursting with veggie goodness, this yummy soup makes a nutritious light meal served with your favourite bread.</p> <p>Recipe provided to the <a href="http://www.asparagus.com.au/">Australian Asparagus Council</a> by Liz Posmyk.</p> <p><strong>Ingredients </strong></p> <ul> <li>2-3 teaspoons olive oil</li> <li>1 large onion, chopped</li> <li>2-3 garlic cloves, chopped</li> <li>2 bunches asparagus, woody ends removed, chopped</li> <li>2 cups vegetable stock</li> <li>2 cups frozen green peas</li> <li>1/2 cup roasted or raw cashews</li> <li>Salt flakes and pepper to taste</li> <li>Fresh herbs such as baby basil leaves to serve</li> </ul> <p><strong>Method </strong></p> <p>1. Heat a large saucepan over medium heat, add oil and stir-fry onion for 1 minute. Stir in garlic, reduce heat to low, cover and cook for 2 minutes.</p> <p>2. Add asparagus and stir over heat for 1 minute. Stir in stock, cover and bring to the boil. Cook over low to medium heat for 2-3 minutes. Stir in peas and cashews and return to the boil. Reduce heat and cook until asparagus and peas are just tender and still bright green, 2-3 minutes.</p> <p>3. Blend until smooth, reheat gently and season to taste. Serve with freshly ground pepper and fresh herbs.</p> <p><strong>Tips</strong></p> <ul> <li>For a thinner consistency add a little more vegetable stock when blending.</li> <li>Adding cashew nuts helps provide a lovely creamy texture without needing cream.</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> <li>For this recipe to be dairy-free, avoid using prepared and packaged foods containing dairy products. Take care to check ingredient labels on all products you use.</li> </ul> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/green-pea-and-asparagus-soup.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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Spice it up: Indian curried yellow split pea and coconut soup

<p>Korma curry powders are milder than many other Indian spice mixes, so this is a great way to introduce aromatic food to your family. Add less if your loved ones are still getting used to spiciness.</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 tablespoons olive oil</li> <li>2 brown onions, finely diced</li> <li>3 garlic cloves, thinly sliced</li> <li>1 leek, white part only, washed, thinly sliced</li> <li>1 carrot, diced</li> <li>1–3 tablespoons korma curry powder</li> <li>660 g yellow split peas, rinsed</li> <li>2 litres good-quality vegetable stock</li> <li>300 ml coconut milk</li> <li>45 g baby spinach leaves</li> <li>juice of 2 limes, or to taste</li> <li>1 long red chilli, thinly sliced diagonally </li> <li>Greek-style yoghurt and coriander (cilantro) leaves, to serve</li> </ul> <p><strong>Directions:</strong></p> <ol> <li>Heat the olive oil in the insert pan of a slow cooker or a frying pan over medium heat. Add the onion, garlic, leek and carrot and sauté for five to seven minutes, or until tender. Add the curry powder and stir for 30 seconds, or until aromatic.</li> <li>Return the insert pan, if using, to the slow cooker, or transfer the vegetable mixture to the slow cooker. Add the split peas and stock. Cover and cook on high for three and a half hours, or until the split peas are very tender.</li> <li>Stir the coconut milk through. Purée the mixture to a rough consistency, using a stick blender, food processor or blender, leaving some of the soup un-puréed if desired. (You may need to add a little extra coconut milk to reach your desired consistency.) Stir in the spinach and lime juice, to taste. Season with sea salt and freshly ground black pepper.</li> <li>Ladle into bowls and serve topped with chilli, yoghurt and coriander.</li> </ol> <p><em>Images and recipes from Slow Cooker Vegetarian by Katy Holder, Murdoch Books, RRP $29.99. Photography by Alan Benson.</em></p> <p><em>Republished with permission of <span><a href="https://www.wyza.com.au/recipes/indian-curried-yellow-split-pea-and-coconut-soup.aspx">Wyza.com.au</a></span>.</em></p>

Food & Wine

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Potato, pea and mint salad

<p>Potatoes and peas are two humble vegetables that work so well together in this lovely salad. The sweetness of maple syrup in the dressing adds a flavour that you don’t often get with potato – but trust me, it’s fresh and delicious.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the salad</em></p> <ul> <li>1 kg new potatoes, scrubbed</li> <li>½ teaspoon salt for the cooking water</li> <li>155 g frozen peas, or use fresh peas</li> </ul> <p><em>For the dressing</em></p> <ul> <li>125 ml olive oil</li> <li>2 tablespoons red wine vinegar</li> <li>2 teaspoons maple syrup</li> <li>½ teaspoon sea salt</li> <li>¼ teaspoon freshly ground black pepper, plus extra to serve</li> <li>4 tablespoons finely chopped fresh chives</li> <li>4 tablespoons finely sliced fresh mint leaves, plus extra to serve</li> </ul> <p><em>To serve</em></p> <ul> <li>2 large eggs, hard-boiled and sliced</li> <li>2 tablespoons chopped walnuts</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until not quite tender, about 12–15 minutes, testing with the point of a sharp knife. Add the peas and cook for a further 3 minutes, until the peas and potatoes are cooked and tender. Drain the potatoes and peas and refresh them under cold running water. Drain again and set aside to cool.</li> <li>To make the dressing, whisk together the olive oil, vinegar, maple syrup, sea salt and pepper until emulsified. Stir in the chives and mint.</li> <li>To make the salad, cut the potatoes into 1 cm slices and put them in a large mixing bowl with the peas. Pour in the dressing and toss to combine.</li> <li>To serve, transfer the salad to a serving dish and garnish with the eggs, walnuts, mint leaves and pepper.</li> <li>Store in the refrigerator until ready to serve. This salad is best eaten on the day it is made.</li> </ol> <p>Tip: Use new potatoes.</p> <p><img width="192" height="181" src="https://oversixtydev.blob.core.windows.net/media/36896/image__192x181.jpg" alt="Image_ (305)" style="float: right;"/></p> <p><em>This is an edited extract from </em>The Potato Cookbook<em> by Dale Whybrow published by Hardie Grant Books RRP $24.99 and is available in stores nationally. Image credit: Ben Cole.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</strong></em></p>

Food & Wine

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Macadamia chicken with green pea and broccoli mint smash

<p><em><strong>Nutritionist Joanna McMillian shares her recipe for macadamia chicken with green pea and broccoli mint smash.</strong></em></p> <p>This one is sure to become a family favourite. The crunchy nut and seed topping is divine with the chicken, but the real winner is the smash. Even the kids ask for extra veggies when I serve them this way! Bigger eaters can simply take two pieces of chicken. You could further boost the plant content by adding steamed leafy greens or a simple green leaf salad.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>Four</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 rosemary sprigs, leaves picked</li> <li>1 garlic clove</li> <li>Grated zest of 1/2 lemon</li> <li>2 teaspoons ground coriander</li> <li>1 teaspoon ground cumin</li> <li>1 tablespoon tarragon, finely chopped</li> <li>200g broccoli, chopped</li> <li>140g frozen peas</li> <li>2 handfuls mint, leaves roughly chopped</li> <li>6 basil leaves, finely shredded</li> <li>Freshly ground black pepper</li> <li>2 tablespoons grated parmesan cheese</li> <li>2 x 200 g skinless chicken breast fillets</li> <li>40g goat’s cheese</li> <li>400g small potatoes in their skins (chat or kipfler are ideal)</li> <li>1 tablespoon extra-virgin olive oil (see note)</li> <li>40g raw macadamia nuts</li> <li>30g raw almonds</li> <li>2 tablespoons sunflower seeds</li> <li>2 tablespoons sesame seeds</li> <li>1 teaspoon chia seeds</li> <li>Pinch of salt flakes</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to fan-forced 180°C. Line a baking tray with baking paper.</li> <li>Cut the potatoes in half, toss them in a bowl with the extra virgin olive oil and spread out on the prepared baking tray. Roast for 30–40 minutes until a lovely golden colour.</li> <li>Using a food processor or Vitamix, use the pulse setting to gently grind the nuts, seeds, garlic, lemon zest, spices, tarragon and parmesan until the mixture resembles breadcrumbs—don’t over-blend or you’ll end up with a paste.</li> <li>Cut the chicken breasts horizontally to give you four chicken fillets.</li> <li>Place the chicken fillets in a casserole dish or on a baking tray lined with baking paper. Spoon the crumb mixture over the chicken, pressing softly to form a crust topping, then scatter over the rosemary. Pop the dish into the oven alongside the potatoes to roast for 15 minutes or until golden on top and cooked through.</li> <li>Meanwhile, to make the pea smash, bring a saucepan of water to the boil over high heat. Put the broccoli and peas into a steamer, cover with the lid and place on top of the pan.</li> <li>Cook for two to three minutes, or until soft enough to mash.</li> <li>Strain any water from the vegetables, then mash roughly with a fork.</li> <li>Mix through the mint and basil, crumble over the goat’s cheese and stir to just combine.</li> <li>Season with a pinch of salt and plenty of black pepper and serve warm with the crusted chicken and roast potatoes.</li> </ol> <p>Note – Don’t worry about the fat content in this dish as it is almost all coming from those fabulously healthy nuts and seeds, along with a little extra virgin olive oil. This makes the overall recipe low in saturated fats, while you get the benefits of those good unsaturated fats. The fibre content is also boosted by the topping and the veggies, giving you a healthy 10g per serve.</p> <p><img width="175" height="230" src="https://oversixtydev.blob.core.windows.net/media/35184/book-cover_get-lean-stay-lean_joanna-mcmillan_175x230.jpg" alt="Book Cover _Get Lean , Stay Lean _Joanna Mc Millan (1)" style="float: right;"/></p> <p>How delicious! Do you think you’ll try this recipe?</p> <p><em>Images and recipes from Get Lean Stay Lean by Joanna McMillan (Murdoch Books RRP $35). Available from <span style="text-decoration: underline;"><strong><a href="https://www.dymocks.com.au/book/get-lean-stay-lean-by-joanna-mcmillan-9781743368480/%23.WHcXs1N95hE" target="_blank">Dymocks</a></strong></span>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

Food & Wine

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Michelle Bridges’ lemon pepper squid with sprouts and peas

<p>This has got to be one of the easiest meals around. Plus it has peas, fresh seafood and three kinds of sprouts – your body will thank you.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>Finely grated zest and juice of 1 large lemon</li> <li>1 teaspoon freshly ground white pepper</li> <li>500g cleaned baby squid, scored</li> <li>200g mixed crunchy sprouts</li> <li>1/2 cup alfalfa sprouts</li> <li>200 g Brussels sprouts, finely sliced into rounds</li> <li>1/2 cup frozen baby peas, at room temperature</li> <li>1 tablespoon avocado oil</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Place the lemon zest, pepper and squid in a bowl, season to taste with salt and toss until well combined.</li> <li>Combine the sprouts, Brussels sprouts, peas, oil and lemon juice in a bowl and season to taste. Set aside.</li> <li>Heat a large chargrill pan over high heat.</li> <li>Add the squid and cook for two minutes, turning occasionally, until just tender and light golden.</li> <li>Divide the sprout salad among four plates, top with the squid and serve warm.</li> </ol> <p><img width="175" height="237" src="https://oversixtydev.blob.core.windows.net/media/35086/image__175x237.jpg" alt="Image_ (167)" style="float: right;"/><em>Recipe courtesy of</em> Food for Life<em> by Michelle Bridges is published by Macmillan Australia, RRP $39.99. Available from <span style="text-decoration: underline;"><strong><a href="https://www.dymocks.com.au/book/food-for-life-by-michelle-bridges-9781925480023/%23.WHQWyVN97IU" target="_blank">Dymocks</a></strong></span>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

Food & Wine

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Pea, feta and summer herb frittata

<p>This pea, feta and summer herb frittata is light, wholesome yet full of flavour, making it the perfect dish to enjoy while dining in the warmer months.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>300g potato</li> <li>4 egg and 2 egg whites</li> <li>Splash of milk</li> <li>1 garlic clove, crushed</li> <li>1 tablespoon wholegrain mustard</li> <li>Handful mixed soft herbs, such as dill, mint and parsley, roughly chopped</li> <li>3 tablespoon cream cheese</li> <li>1 tablespoon olive oil</li> <li>1 courgette, coarsely grated</li> <li>½ teaspoon chilli flakes</li> <li>140g petits pois (defrosted if frozen)</li> <li>100g feta cheese, crumbled</li> <li>50g sundried tomato, drained and roughly chopped</li> <li>100g bag salad leaves, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin, place potatoes in a pan of salted water and bring to the boil.</li> <li>Simmer for about 12-15 minutes, or until the potatoes are tender.</li> <li>Drain, cool, then thinly slice the potatoes.</li> <li>Whisk eggs and egg whites with milk, garlic, mustard and herbs.</li> <li>Add your cream cheese and fold through so just a few lumps remain.</li> <li>Head grill to medium-high, then heat oil over a medium heat in a non-stick frypan.</li> <li>Add potatoes and fry for about five minutes or until they start to turn golden.</li> <li>Add the courgette and chilli flakes, and continue to fry for a couple of minutes.</li> <li>Stir through the petit pois.</li> <li>Tip the egg mixture into the pan and scatter with the feta and tomatoes.</li> <li>Cook over a gentle heat for 10-12 mins until almost set.</li> <li>Pop the pan under the grill and cook for 3-5 mins until puffed, golden and cooked through.</li> <li>Cut into wedges and serve with a crisp green salad.</li> </ol> <p>What’s your favourite type of frittata? Let us know in the comments.</p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, </em>The Way Mum Made It<em>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2015/11/spaghetti-frittata/"><em><strong><span style="text-decoration: underline;">Leftover spaghetti frittata</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2015/10/tomato-spinach-cheese-frittata/"><span style="text-decoration: underline;"><em><strong>Tomato, spinach and cheese frittata</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/06/potato-and-cheese-tart/"><span style="text-decoration: underline;"><em><strong>Potato and cheese tart</strong></em></span></a></p>

Food & Wine

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Seared salmon with scallops and minted pea paste

<p>The minted pea paste in this dish complements the seared salmon perfectly, and the addition of the scallops makes it something special indeed! Delicious!</p> <p><span style="text-decoration: underline;"><strong>Serves:</strong></span> 2</p> <p><span style="text-decoration: underline;"><strong>Ingredients</strong>:</span></p> <p><em>Salmon and scallops</em></p> <ul> <li>1/4 cup olive oil</li> <li>30g butter</li> <li>1 lemon, juice and finely grated zest</li> <li>1 small clove garlic, finely crushed</li> <li>2 x 150g portions fresh salmon fillet (boneless, skin on)</li> <li>8 scallops</li> <li>Mint sprigs or pea shoots for garnish</li> </ul> <p><em>Pea paste</em></p> <ul> <li>1 cup frozen minted peas</li> <li>1 / 4 olive oil</li> <li>2-3 sprigs fresh mint leaves, shredded</li> <li>1 tablespoon basil pesto</li> </ul> <p><span style="text-decoration: underline;"><strong>Method</strong>:</span></p> <ol> <li>To begin, heat a medium, non-stick frypan.</li> <li>Add oil, butter, lemon zest and garlic and cook gently for a minute to flavour the oil.</li> <li>Cook the salmon, flesh side down, for two minutes until seared and golden.</li> <li>Turn the salmon over, then add scallops and sear on both sides until just coloured.</li> <li>Squeeze lemon juice over and season with salt, then set aside for a few minutes.</li> <li>To make the pea paste, simmer peas in 1/2 cup of boiling water for two minutes.</li> <li>Drain and mash with a fork. Mix in oil, mint, pesto and pepper to taste.</li> <li>Serve salmon and scallops alongside pea paste, garnished with mint or pea shoots</li> </ol> <p><em>Written by Jo Wilcox. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/03/how-to-cook-the-perfect-crispy-skin-salmon/"><strong><em><span style="text-decoration: underline;">How to cook the perfect crispy skin salmon</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/03/recipes-using-tinned-fish/"><em><strong><span style="text-decoration: underline;">3 recipes using tinned fish</span></strong></em></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/herb-baked-salmon/"><span style="text-decoration: underline;"><em><strong>The perfect herb-baked salmon</strong></em></span></a></p>

Food & Wine

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Potato and pea curry

<p>This satisfying vegetarian curry is quick to prepare and very flavoursome.</p> <p><strong><span style="text-decoration: underline;">Serves</span></strong>: 4</p> <p><strong><span style="text-decoration: underline;">Ingredients</span></strong>:</p> <ul> <li>2 tablespoons canola oil</li> <li>2 onions, finely chopped</li> <li>3 cloves garlic, finely chopped</li> <li>3cm piece ginger, peeled, grated</li> <li>600g floury potatoes (such as Agria), peeled, cubed 2cm</li> <li>1 teaspoon ground cumin</li> <li>1 teaspoon ground coriander</li> <li>1 teaspoon garam masala (an Indian spice blend available at supermarkets)</li> <li>1⁄2 teaspoon turmeric powder</li> <li>1⁄2 teaspoon chilli flakes (or more if you prefer it hotter)</li> <li>2 tomatoes, peeled, deseeded, finely chopped</li> <li>2 cups vegetable stock (or water)</li> <li>1 teaspoon sea salt</li> <li>1 cup frozen peas</li> </ul> <p><span style="text-decoration: underline;"><strong>Method</strong>:</span></p> <ol> <li>Heat the oil in a saucepan over medium heat, add the onions and cook until soft. Add the garlic, ginger and potatoes and cook for 2 minutes, stirring occasionally. Add the cumin, coriander, garam masala, turmeric and chilli flakes, cook for a few minutes until fragrant then add the tomatoes. Cook gently for a few minutes before adding the stock or water and salt.</li> <li>Bring to the boil then simmer gently for 15 to 20 minutes or until the potatoes are just tender. Stir in the peas. Simmer until cooked through and serve with roti or chapatti bread.</li> </ol> <p><em>Written by Ginny Grant. First appeared on <strong><a href="http://Stuff.co.nz" target="_blank"><span style="text-decoration: underline;">Stuff.co.nz</span></a></strong>.</em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/01/spinach-feta-muffins/"><em><strong><span style="text-decoration: underline;">Spinach feta muffins</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/02/kale-feta-spinach-pie/" target="_blank"><strong><em><span style="text-decoration: underline;">Kale spinach and feta pie</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/02/spinach-bites/" target="_blank"><em><strong><span style="text-decoration: underline;">Spinach bites</span></strong></em></a></p>

Food & Wine

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Potato and pea curry

<p>This satisfying vegetarian curry is quick to prepare and very flavoursome.</p> <p><strong><span style="text-decoration: underline;">Serves</span></strong>: 4</p> <p><strong><span style="text-decoration: underline;">Ingredients</span></strong>:</p> <ul> <li>2 tablespoons canola oil</li> <li>2 onions, finely chopped</li> <li>3 cloves garlic, finely chopped</li> <li>3cm piece ginger, peeled, grated</li> <li>600g floury potatoes (such as Agria), peeled, cubed 2cm</li> <li>1 teaspoon ground cumin</li> <li>1 teaspoon ground coriander</li> <li>1 teaspoon garam masala (an Indian spice blend available at supermarkets)</li> <li>1⁄2 teaspoon turmeric powder</li> <li>1⁄2 teaspoon chilli flakes (or more if you prefer it hotter)</li> <li>2 tomatoes, peeled, deseeded, finely chopped</li> <li>2 cups vegetable stock (or water)</li> <li>1 teaspoon sea salt</li> <li>1 cup frozen peas</li> </ul> <p><span style="text-decoration: underline;"><strong>Method</strong>:</span></p> <ol> <li>Heat the oil in a saucepan over medium heat, add the onions and cook until soft. Add the garlic, ginger and potatoes and cook for 2 minutes, stirring occasionally. Add the cumin, coriander, garam masala, turmeric and chilli flakes, cook for a few minutes until fragrant then add the tomatoes. Cook gently for a few minutes before adding the stock or water and salt.</li> <li>Bring to the boil then simmer gently for 15 to 20 minutes or until the potatoes are just tender. Stir in the peas. Simmer until cooked through and serve with roti or chapatti bread.</li> </ol> <p><em>Written by Ginny Grant. First appeared on <strong><a href="http://Stuff.co.nz" target="_blank"><span style="text-decoration: underline;">Stuff.co.nz</span></a></strong>.</em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/01/spinach-feta-muffins/"><em><strong><span style="text-decoration: underline;">Spinach feta muffins</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/02/kale-feta-spinach-pie/" target="_blank"><strong><em><span style="text-decoration: underline;">Kale spinach and feta pie</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/02/spinach-bites/" target="_blank"><em><strong><span style="text-decoration: underline;">Spinach bites</span></strong></em></a></p>

Food & Wine

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Pea, basil and eggplant tart

<p>With a soft and creamy texture, this pea, basil and eggplant tart provides a tasty egg-free, dairy-free alternative to a quiche.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>25g raw sugar</li> <li>1 teaspoon salt</li> <li>50ml boiling water</li> <li>50ml cider vinegar</li> <li>2 teaspoon ground cumin</li> <li>25ml olive oil</li> <li>100g tahini, stirred before measuring</li> <li>250g plain white flour</li> <li>1/2 teaspoon baking powder</li> <li>Extra flour for rolling</li> </ul> <p><em>For filling</em></p> <ul> <li>2 medium eggplants</li> <li>150g raw cashews or blanched almonds</li> <li>150g frozen peas</li> <li>200ml boiling water</li> <li>1 small bunch of basil</li> <li>1 large clove garlic, peeled and chopped</li> <li>1 tablespoon potato, rice or cornflour</li> <li>50ml olive oil</li> <li>Salt and pepper to taste</li> <li>Extra basil and olive oil to finish</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>For the shortcrust, put sugar and salt in a mixing bowl and pour over boiling water.</li> <li>Then add the vinegar, cumin, oil and tahini and whisk until smooth.</li> <li>Combing flour and baking powder and mix to a smooth, soft dough.</li> <li>Cover and let it sit in the fridge for half an hour to make rolling easier.</li> <li>Roll out dough on a fluted, 22cm-diametre tart case (ideally one with a removable base). If any of the dough breaks apart, just patch it back together.</li> <li>Freeze the tart case for half an hour. This is a good time to start the tart filling.</li> <li>To prepare the filling, slit eggplants then bake on a tray at 160˚C for 30 to 40 minutes.</li> <li>Peel and dice the eggplant flesh, place in a sieve over a bowl then stir in a teaspoon of salt and leave for half an hour to drain and cool.</li> <li>Put the cashews and peas in a bowl, pour on the boiling water and leave for 20 minutes.</li> <li>Then place the cashews, peas and soaking water in a blender with the basil (I add the stems as well), garlic and potato flour, and blend until creamy and smooth.</li> <li>Beat in the olive oil with salt and pepper to taste.</li> <li>Finally stir through the drained eggplant.</li> <li>After freezing the tart case for half an hour, bake at 160˚C lining the inside of the case with non-stick paper and baking beans. Remove the paper and beans and bake for 10 additional minutes, until the pastry starts to crisp.</li> <li>Spoon the mixture into the tart case, roughly press a handful of basil leaves into the top with a drizzle of olive oil and bake at 160 ˚C for half an hour until just beginning to colour on top.</li> <li>Cool slightly before serving.</li> </ol> <p><em>Written by Dan Lepard. First appeared on <strong><a href="http://Stuff.co.nz" target="_blank"><span style="text-decoration: underline;">Stuff.co.nz</span></a></strong>.</em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/01/mushroom-tart/"><span style="text-decoration: underline;"><em><strong>Mushroom tart</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2015/12/plum-galette/"><em><span style="text-decoration: underline;"><strong>Plum galette</strong></span></em></a></p> <p><a href="/lifestyle/food-wine/2015/10/caramelised-onion-tart/"><span style="text-decoration: underline;"><em><strong>Caramelised onion and cheese tart</strong></em></span></a></p>

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Watermelon and snow pea salad with marinated feta

<p>If you’re entertaining for the family or a couple of close friends, this watermelon and snow pea salad with marinated feta is the perfect summer side. The sweet flavour of the watermelon combines perfectly with the tangy taste of the fetta, with snow peas giving the salad a nice crunch!</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> Six</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1.5kg seedless watermelon, rind removed, sliced</li> <li>100g snow peas, trimmed and finely sliced</li> <li>150g Australian marinated soft feta cheese, oil reserved</li> <li>1 tablespoon fresh mint leaves</li> <li>Finely shredded zest of 1 lemon</li> <li>2 tablespoons lemon juice</li> <li>½ teaspoon caster sugar, or to taste</li> <li>Salt and freshly ground black pepper, to taste</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Layer watermelon, snow peas, cheese, mint and lemon zest on a serving platter.</li> <li>Shake lemon juice and 1/4 cup of reserved oil in a screw top jar until combined.</li> <li>Taste and season with sugar, salt and pepper.</li> <li>Drizzle the juice mixture over the salad and service immediately.</li> </ol> <p><em>Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank"><span style="text-decoration: underline;">visit their site for more delicious food ideas</span>.</a> </em></p> <p><strong>Related links:</strong></p> <p><em><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/11/fruit-salad-pudding/"></a></span></strong></em></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/09/spinach-bacon-parmesan-quiche/">Spinach, bacon and parmesan quiche</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="/lifestyle/food-wine/2015/11/fruit-salad-pudding/"></a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/07/classic-moussaka/">Classic moussaka</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="/lifestyle/food-wine/2015/11/fruit-salad-pudding/"></a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/10/caramelised-onion-tart/">Caramelised onion and cheese tart</a></em></strong></span></p>

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Pea fritters

<p>Over60 has done corn fritters&nbsp;and zucchini fritters&nbsp;so now we bring you a new twist: pea fritters. Delicious as a side or as a vegetarian main dish, these pea fritters will become your new favourite fritter dish.&nbsp;</p><p><strong><span style="text-decoration: underline;">Makes:</span></strong> 8</p><p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p><ul><li>2 cups of fresh or frozen peas</li><li>½ cup Green yoghurt</li><li>2 eggs</li><li>2 cloves, minced garlic</li><li>4 spring onions, sliced</li><li>1 tablespoon chopped fresh mint leaves</li><li>2 teaspoon plain flour</li><li>1 cup panko breadcrumbs</li><li>Vegetable oil, for frying</li></ul><p><strong><span style="text-decoration: underline;">Method: </span></strong></p><p>1. Bring a saucepan of salted water to boil. Add peas and blanch for 2 minutes or until tender. Drain well and allow to cool to room temperature.</p><p>2. Add peas to food processor along with Greek yoghurt, eggs, garlic, onion, mint leaves, flour and breadcrumbs. Blend until smooth.</p><p>3. Scoop out a quarter cup per fritter and shape them into a compact disk. Repeat until mixture is finished.&nbsp;</p><p>4. Heat two centimetres of vegetable oil in large frying pan. When oil is hot, add two pea fritters to pan. Cook on each side for about 2 minutes or until golden brown. Place on paper towel lined plated to drain excess oil. Repeat with remaining fritters. Serve with a dollop of sour cream or yoghurt.</p>

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Pea fritters

<p>Over60 has done <a href="/lifestyle/food-wine/2015/04/corn-fritters/" target="_blank"><strong><span style="text-decoration: underline;">corn fritters</span></strong></a>&nbsp;and <a href="/lifestyle/food-wine/2015/05/zucchini-fritters/" target="_blank"><strong><span style="text-decoration: underline;">zucchini fritters</span></strong></a>&nbsp;so now we bring you a new twist: pea fritters. Delicious as a side or as a vegetarian main dish, these pea fritters will become your new favourite fritter dish.&nbsp;</p><p><strong><span style="text-decoration: underline;">Makes:</span></strong> 8</p><p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p><ul><li>2 cups of fresh or frozen peas</li><li>½ cup Green yoghurt</li><li>2 eggs</li><li>2 cloves, minced garlic</li><li>4 spring onions, sliced</li><li>1 tablespoon chopped fresh mint leaves</li><li>2 teaspoon plain flour</li><li>1 cup panko breadcrumbs</li><li>Vegetable oil, for frying</li></ul><p><strong><span style="text-decoration: underline;">Method: </span></strong></p><p>1. Bring a saucepan of salted water to boil. Add peas and blanch for 2 minutes or until tender. Drain well and allow to cool to room temperature.</p><p>2. Add peas to food processor along with Greek yoghurt, eggs, garlic, onion, mint leaves, flour and breadcrumbs. Blend until smooth.</p><p>3. Scoop out a quarter cup per fritter and shape them into a compact disk. Repeat until mixture is finished.&nbsp;</p><p>4. Heat two centimetres of vegetable oil in large frying pan. When oil is hot, add two pea fritters to pan. Cook on each side for about 2 minutes or until golden brown. Place on paper towel lined plated to drain excess oil. Repeat with remaining fritters. Serve with a dollop of sour cream or yoghurt.</p><p><strong>Related links:</strong></p><p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/10/chicken-bites/">Crunchy chicken bites</a></strong></em></span></p><p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/04/cheese-and-bacon-baked-potatoes/">Cheese and bacon baked potatoes</a></strong></em></span></p><p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/04/spiced-lentil-patties/">Spiced lentil patties</a></strong></em></span></p>

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Simple pea soup

<p>This simple pea soup is so simple to make, and can make use of that bag of frozen peas you want to get rid of.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 tablespoon butter</li> <li>1 tablespoon olive oil</li> <li>1 medium onion, diced</li> <li>1 stalk of celery, chopped</li> <li>2 cloves of garlic, crushed</li> <li>1 teaspoon fresh thyme, chopped</li> <li>6 cups peas (fresh or frozen is fine)</li> <li>½ cup water</li> <li>1L chicken or vegetable stock</li> <li>½ cup milk (optional)</li> <li>Freshly ground salt and pepper</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>In a large pot, heat the butter and oil together. </li> <li>When the butter is melted, add the celery and onion. Cook, stirring occasionally, until the onion and celery are soft. Add the garlic and thyme and stir through for a few seconds.</li> <li>Add the peas to the pot and stir to combine. Add the stock and water, and bring to a simmer over a high heat. Adjust the temperature to maintain a simmer and cook until the peas are tender (this should take about a minute).</li> <li>Use a blender or stick blender to puree the soup until it reaches the desired consistency.</li> <li>If you want your soup to be a little creamy, stir through the milk before gently heating through to desired temperature. Season with salt and pepper to taste.</li> </ol> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/07/quick-fettucine-carbonara/">This fettucine carbonara takes only 15 minutes to make</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/07/chicken-vegetable-soup/">Try this chunky chicken and vegetable soup</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/07/classic-moussaka/">We’ve got a great recipe for classic moussaka</a></strong></em></span></p>

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Split pea soup

<p>Nothing warms one up quite like a bowl of freshly made soup. Try our split pea for a delicious vegetarian meal this winter.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 cup chopped onions</li> <li>2 cloves of garlic, crushed</li> <li>⅛ cup olive oil</li> <li>½ teaspoon dried oregano</li> <li>1 ½ teaspoons fresh ground salt</li> <li>1 teaspoon fresh ground pepper</li> <li>3-4 carrots, diced (2 cups)</li> <li>3 small red boiling potatoes, unpeeled (1 cup)</li> <li>500g dried split green peas</li> <li>8 cups chicken stock (or water for a vegetarian soup)</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Using a large soup pot (four litres), saute the onions and garlic over medium heat with olive oil, oregano, salt, and pepper until the onions are translucent – this should take about 10 minutes.</li> <li>Add the potatoes and carrots, half of the peas, and the chicken stock. Bring to a boil, then allow to simmer uncovered for 40 minutes. Stir regularly.</li> <li>As the soup is cooking, skim any foam off the top. After 40 minutes, add the rest of the peas and simmer for a further 40 minutes. Stir regularly.</li> <li>Serve hot with fresh herbs (we use dill).</li> </ol> <p><strong>Related links:</strong></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/06/asparagus-tart/">A puff pastry treat: asparagus ribbon tart</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/06/clam-chowder/">Warm up with this New England clam chowder</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/06/asparagus-soup/">Asparagus soup is a surprising delight</a></strong></span></em></p>

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Minty pea soup

<p>This healthy soup is quick to whip up but still delicious enough to satisfy you on a cold winter’s day.</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>1 tablespoon olive oil</li> <li>1 brown onion, chopped</li> <li>4 garlic cloves, chopped</li> <li>3 cups chicken stock</li> <li>¼ cup mint leaves, chopped</li> <li>500g shelled fresh peas or frozen peas, thawed</li> <li>Dollop of sour cream and mint leaves, to serve</li> <li>Salt and pepper</li> </ul> <p><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <p>1. Heat oil in saucepan over medium-high heat. Add onion and garlic. Cook until softened but not browned.</p> <p>2. Add stock and bring to boil. Add peas. Reduce heat and simmer until peas are tender but still bright green, around five minutes for fresh peas and two minutes for frozen.</p> <p>3. Stir in mint. Remove saucepan from heat.</p> <p>4. Blend soup until smooth. Return soup to saucepan and cook for five minutes or until heated through. Season with salt and pepper.</p> <p>5. Serve topped with a dollop of sour cream and garnish with mint leaves.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/06/ratatouille/">Have you seen Disney/Pixar film Ratatouille? Find out Ratatouille’s ratatouille recipe here</a>.</strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/06/chicken-and-corn-soup/">Chicken and corn soup</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/06/baked-spinach-and-cheese/">Baked spinach and cheese</a></strong></em></span></p>

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