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From a series of recipes designed by Xali: Sauteed silverbeet with celery and toasted pine nuts

<p dir="ltr">Xali is Australia’s first training, dietary and wellness program to cater to women going through biological changes with a focus on perimenopause and menopause.</p> <p dir="ltr">Created by Northern Rivers resident Naz de Bono, Xali is a daily personalised program that provides workouts, recipes, education and support to women based on the 4 pillars of Move, Eat, Learn &amp; Connect. Xali creates recommendations for women bursting with energy but also provides options for the days when they want to pull back.  </p> <p dir="ltr">As women experience biological changes, the way they exercise needs to be adapted. A shift in hormones means women have a higher risk of injury and Naz has created a library of workouts with this in mind.</p> <p dir="ltr"><span style="text-decoration: underline;">Sautéed silverbeet with celery and toasted pine nuts</span></p> <p dir="ltr"><strong>Serves:</strong> 1</p> <p dir="ltr"><strong>Ingredients:</strong></p> <p dir="ltr">●     1 tbsp pine nuts</p> <p dir="ltr">●     ¼ tbsp olive oil</p> <p dir="ltr">●     ¼ whole lemon</p> <p dir="ltr">●     1 ½ celery stalk, sliced diagonally</p> <p dir="ltr">●     1 cup silverbeet, trimmed</p> <p dir="ltr">●     ⅛ tsp salt</p> <p dir="ltr">●     ⅛ tsp cracked black pepper</p> <p dir="ltr"><strong> Method:</strong></p> <p><span id="docs-internal-guid-d45adc42-7fff-3459-2c4c-28d4825122e1"></span></p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Heat a cast iron skillet over a medium heat. Add pine nuts and dry fry to lightly toast. Remove pine nuts from heat and set aside.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Heat oil in the same skillet over a medium-high heat. Add oil and lemon, and sear lemon until coloured. Remove lemon from heat and add celery and cook for 3 minutes until almost soft. Add silverbeet and cook for another 5-7 minutes.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Return seared lemon to the pan, add lightly toasted pine nuts season and serve directly from the pan.</p> </li> </ol> <p><em>Image: Supplied</em></p>

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Enjoy a tasty cherry tomato, macadamia, walnut & silverbeet pasta

<p>Up your nut intake with this easy and simple recipe.</p> <p><strong>Preparation</strong> <strong>time</strong>:<span style="font-weight: 400;"> 5 mins</span></p> <p><strong>Cooking</strong> <strong>time</strong><span style="font-weight: 400;">: 15 mins </span></p> <p><strong>Serves</strong>:<span style="font-weight: 400;"> 4 </span></p> <p><strong>Ingredients</strong> </p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">2 Tbsp olive oil </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 cloves garlic, crushed </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 cup raw walnuts, roughly chopped (60g) </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 cup raw, unsalted macadamias, roughly chopped (70g) </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 cup fresh breadcrumbs </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">400g dry spaghetti </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">500g cherry tomatoes, halved </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 bunch silverbeet or kale leaves, torn </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">zest of 1 lemon </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/4 cup chopped parsley </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">sea salt and fresh cracked pepper </span><span style="font-weight: 400;">
</span></li> </ul> <p><strong>Method</strong> <span style="font-weight: 400;">
</span></p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">Warm half the olive oil and half the garlic in a large skillet over medium heat. Add all the breadcrumbs, and half the walnuts and macadamias. Cook, stirring regularly for 5-6 minutes until fragrant and toasted. Tip into a bowl, season with salt and pepper, and set aside. </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Bring a large pot of salted water to the boil. Cook spaghetti according to packet directions. Drain, reserving 1 cup cooking water. </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">While pasta cooks, return the large skillet to medium-high heat and drizzle in remaining olive oil. Add cherry tomatoes and remaining garlic. Sauté for approximately 5 minutes, until tomatoes begin to break down. </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Add reserved pasta cooking water, silverbeet, and remaining walnuts and macadamias to pan with tomatoes. Cook for a minute or two, until greens are just wilted. Remove from heat and stir through lemon zest. </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Add parsley to cooled breadcrumb mixture. Serve pasta with generous spoonfuls of sauce, and plenty of nutty breadcrumbs on top. </span><span style="font-weight: 400;">
</span></li> </ol> <p><strong>Tips</strong> </p> <p><span style="font-weight: 400;">You can find fresh breadcrumbs at good grocery stores, or make your own by pulsing a slice or two of day-old sourdough in a food processor. </span></p> <p>Recipe and images by Jennifer Jenner for <a href="https://www.nutsforlife.com.au/">Nuts for Life</a> </p>

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Roasted pumpkin and silverbeet puree

<p>This roasted pumpkin and silverbeet puree is a perfect accompaniment for a meat dish and is easy to eat. The pumpkin provides a good source of beta carotene and the silverbeet is high in folate which are important vitamins for health and wellbeing. The olive oil is also an excellent source of the “good” monounsaturated fats, important for heart health.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>14</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <p><em>Roasted pumpkin</em></p> <ul> <li>1kg Jap Pumpkin, large dice, skin on</li> <li>50g Extra Virgin Olive Oil</li> <li>Salt to season</li> </ul> <p><em>Silverbeet puree</em></p> <ul> <li>800g silverbeet, stripped</li> <li>100ml thickened cream</li> <li>Salt &amp; freshly cracked black pepper to season</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To make the pumpkin, preheat a fan forced oven to 230°C.</li> <li>Place the pieces of pumpkin onto a lined baking tray, drizzle over the olive oil and rub in to coat all side and season with salt.</li> <li>Place into the pre-heated oven and bake for 40 to 45mins. Remove and serve.</li> <li>To make the silverbeet puree, place a large pot of salted water over a high heat and put the silverbeet into the pot. Allow to cook for 2 minutes, then remove and place into a blender with the cream. Blend until smooth and season with salt &amp; pepper.</li> </ol> <p>Do you have a special recipe for pumpkin you would like to share with our community? Let us know in the comments below.</p> <p><em>Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank"><strong><span style="text-decoration: underline;">website here</span></strong></a>. Follow the Maggie Beer Foundation on <a href="https://www.facebook.com/mbeerfoundation/" target="_blank"><strong><span style="text-decoration: underline;">Facebook here.</span></strong></a></em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/06/kale-feta-and-pumpkin-pie/"><em><strong><span style="text-decoration: underline;">Kale feta and pumpkin pie</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/05/spiced-pumpkin-and-carrot-salad/"><strong><em><span style="text-decoration: underline;">Spiced pumpkin and carrot salad</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/05/diy-pumpkin-bread/"><strong><em><span style="text-decoration: underline;">DIY pumpkin bread</span></em></strong></a></p>

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Ballarat silverbeet tart

<p>"The area may be famous for gold, but there’s also some great local produce available around Ballarat, and an ever-increasing slow-food culture. This original tart recipe includes some of the best ingredients available in central Victoria. For the pastry I used Powlett Hill flour brought home by my husband after shearing sheep on the Campbelltown property. For the filling I purchased silverbeet from Spring Creek Organics in Navigators, free-range Green Eggs from Great Western and Creswick-grown garlic from the Lake Wendouree Smart Living Market. However, I think the Meredith Dairy marinated goat’s cheese and Mount Zero kalamata olives from the Grampians are the heroes of the dish. Even my fussy children will eat it!" - <em><strong>Jean Flynn, Ballarat, Victoria</strong></em></p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 ½ cups plain flour</li> <li>100 g cold butter, cubed</li> <li>2–4 tablespoons cold water</li> </ul> <p><em>Filling</em></p> <ul> <li>1 tablespoon olive oil</li> <li>¾ bunch silverbeet (leaves and stalks), chopped</li> <li>2 garlic cloves, finely chopped</li> <li>½ cup grated parmesan cheese</li> <li>16 kalamata olives, pitted and halved, plus extra, to serve</li> <li>2 eggs, lightly beaten</li> <li>150 g marinated goat’s cheese</li> <li>Sliced or quartered tomatoes, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To make the pastry, put the flour in a large bowl and rub the butter in using your fingertips. Gradually add the water and mix using a butter knife to form dough.</li> <li>Bring together to make a disc and wrap in plastic wrap. Refrigerate for 30 minutes.</li> <li>Meanwhile, make the filling. Heat the oil in a large frying pan over medium heat. Add the silverbeet stalks and cook, stirring, for 5 minutes, or until soft. Add the garlic and silverbeet leaves and cook, stirring occasionally, for a further 10–15 minutes, or until the leaves are wilted. Season with salt and pepper. Set aside to cool.</li> <li>Preheat the oven to 180°C.</li> <li>Lightly grease a 24 cm tart tin. Roll the dough out on a floured bench top to a circle large enough to fit the base and side of the tin, and carefully line the tin with the dough.</li> <li>Spread the parmesan evenly over the dough base and top with the cooked silverbeet and the olives. Pour the beaten egg over the filling and crumble the goat’s cheese over the top.</li> <li>Bake for 30–35 minutes, or until cooked through and golden on top. Serve warm with fresh tomatoes and extra olives.</li> </ol> <p><img width="161" height="195" src="https://oversixtydev.blob.core.windows.net/media/21491/australia-cooks-cover-image_161x195.jpg" alt="Australia Cooks - Cover Image" style="float: right;"/></p> <p>Do you have a great tart recipe? Share it with us in the comments below.</p> <p><em>Written by Jean Flynn. Recipe courtesy of Australia Cooks edited by Kelli Brett, published by <a href="https://shop.abc.net.au/products/australia-cooks-hbk" target="_blank"><span style="text-decoration: underline;"><strong>ABC Books</strong></span></a>.</em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/04/pea-basil-and-eggplant-tart/"><span style="text-decoration: underline;"><em><strong>Pea, basil and eggplant tart</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/03/frittata-mushrooms-kikorangi/"><span style="text-decoration: underline;"><em><strong>Frittata with grilled field mushrooms and kikorangi</strong></em></span></a></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>

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