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National Duck Day: Diana Chan’s Luv-a-Duck whole roasted duck with a cinnamon and orange glaze

The family owned business and Australia’s leading duck producer Luv-a-Duck has partnered up with MasterChef alum and duck lover Diana Chan, to officially launch National Duck Day, which falls on Tuesday May 23rd, 2023. Diana Chan is a Malaysian-Australian and won the 9th season of MasterChef in 2017. She has since become a well-known TV host, menu designer, product creator and restaurateur, turning her passion for food into her career. Diana Chan’s Luv-a-Duck whole roasted duck with a cinnamon and orange glaze Serves: 6-8 Prep time: 20 mins Cook time: Approximately 3 hours INGREDIENTS: <ul> <li dir="ltr" aria-level="1"> 1 x Luv-A Duck whole duck </li> <li dir="ltr" aria-level="1"> 1 lemon, sliced into wheels </li> <li dir="ltr" aria-level="1"> 5 cloves of garlic, chopped </li> <li dir="ltr" aria-level="1"> 2 cinnamon quill </li> <li dir="ltr" aria-level="1"> Cooking salt to rub </li> </ul> For the cinnamon and orange glaze: <ul> <li dir="ltr" aria-level="1"> ½ cup balsamic vinegar </li> <li dir="ltr" aria-level="1"> ¼ cup honey </li> <li dir="ltr" aria-level="1"> Juice of ½ a lemon </li> <li dir="ltr" aria-level="1"> Juice of 1 whole orange </li> <li dir="ltr" aria-level="1"> Pinch of salt </li> <li dir="ltr" aria-level="1"> 1 tsp ground cinnamon </li> </ul> Buttered greens: <ul> <li dir="ltr" aria-level="1"> 200g green beans, blanched in boiling water </li> <li dir="ltr" aria-level="1"> 2 garlic cloves minced </li> <li dir="ltr" aria-level="1"> 50g butter </li> <li dir="ltr" aria-level="1"> Pinch of salt and pepper </li> </ul> To garnish: <ul> <li dir="ltr" aria-level="1"> Freshly chopped coriander </li> </ul> METHOD: <ol> <li dir="ltr" aria-level="1"> Preheat the oven to 180C. </li> <li dir="ltr" aria-level="1"> To prepare the duck, remove the giblets from inside the duck. Rinse the duck, inside and outside, with cold water. Pat dry with paper towels. </li> <li dir="ltr" aria-level="1"> Set the duck on the working surface. Score the duck's skin on the breast in a diamond pattern, making sure you only cut the skin, without reaching the meat. Poke the other fatty parts of the duck with the tip of the knife all over, to ensure fat releases. Season the duck very generously with salt both inside the cavity of the duck and outside on the skin, legs, all over. Place the duck breast side up. </li> <li dir="ltr" aria-level="1"> Put the chopped garlic, sliced lemons and cinnamon quills inside the duck cavity (NB:these are just for flavor, not for eating - you will discard them after cooking). The duck will have flapping skin on both ends - fold that skin inwards, to hold the garlic and lemon inside. Tie up the duck legs with butcher's twine. </li> <li dir="ltr" aria-level="1"> Place the duck breast side up on a large roasting pan with a rack within (roasting pan should have a roasting rack to lift the duck from the bottom of the pan and allow the fat to drip below the duck). </li> <li dir="ltr" aria-level="1"> Roast the duck, breast side up, for 1 hour at 180C. </li> <li dir="ltr" aria-level="1"> After 1 hour of roasting, flip the duck on its breast and roast it breast side down (roast the other side) for 40 minutes at the same temperature. </li> <li dir="ltr" aria-level="1"> Remove the roasting pan with the duck from the oven and carefully pour off all the duck fat juices from the roasting pan into a large glass or metal bowl. </li> <li dir="ltr" aria-level="1"> Flip the duck, breast side up again, and place back on the rack in the roasting pan. </li> <li dir="ltr" aria-level="1"> Add to the bowl with the juices from the duck fat, combine the balsamic vinegar, honey, lemon juice with the freshly squeezed juice of 1 orange. </li> <li dir="ltr" aria-level="1"> Brush all over the duck with the balsamic mixture and cook the duck, breast side up for another 40-50 minutes at 180C, brushing every 10 minutes with the mixture. </li> <li dir="ltr" aria-level="1"> You can carefully use the grill function in the oven to crisp up the duck skin for the last 10-15 minutes (do it carefully, checking the duck regularly to make sure it doesn't burn). </li> <li dir="ltr" aria-level="1"> In the meantime, prepare to cook the beans. Using a pan over medium heat, add in the butter. Once melted add in the garlic and toss for a few seconds before adding in the beans to coat through. </li> <li dir="ltr" aria-level="1"> After the duck is cooked, remove it from the oven, let the duck stand for 15 minutes. Then, carefully remove and discard the lemon from the cavity (being careful not to get burned). Carve the duck and serve with the beans as a side. </li> </ol> Image credit: Luv-a-Duck

Food & Wine

Microwave cinnamon roll

If you find yourself craving a cinnamon roll at home, this single serve microwavable cinnamon bun recipe couldn’t be easier. Serves: 1 Ingredients: <ul> <li>⅓ cup and 1 tablespoon of oat flour</li> <li>½ teaspoon of bi-carb soda</li> <li>⅛ teaspoon of salt</li> <li>1 tablespoon of coconut oil, melted</li> <li>2 tablespoons and 2 teaspoons of mashed banana</li> </ul> Filling <ul> <li>2 soft pitted dates</li> <li>½ teaspoon of cinnamon</li> <li>Vanilla icing</li> </ul> Method: 1. Combine flour, bi-carb soda, and salt in a bowl. 2. Melt coconut oil in microwave. Add bananas and oil to flour mixture. 3. Stir until a dough is formed and roll into a ball. 4. To create the filling, dice dates and mash with a fork until they form a paste. 5. Mix together with cinnamon. 6. On a floured surface, roll out dough into a rectangle and straighten sides using a knife. Reincorporate cut dough into the rectangle, making sure that it is long. 7. Spread filling across dough and, lengthwise, fold dough in half. 8. Roll dough into a cinnamon bun shape. 9. Place into a greased mug or ramekin and microwave for one and a half to two minutes. 10. Top with vanilla icing. Image: Getty

Food & Wine

Indulge your sweet tooth with some sweet potato scones

As the weather cools down, make sure you indulge your sweet tooth with some sweet potato scones. Makes: 12 Prep time: 15 minutes Cooking time: 32 minutes Ingredients <ul> <li>500g sweet potato, peeled, cut into 3cm pieces</li> <li>3 cups self-raising flour</li> <li>2 tsp ground cinnamon</li> <li>¼ cup caster sugar</li> <li>3/4 cup thickened cream</li> <li>1/4 cup soda water</li> <li>Butter & cinnamon sugar, to serve</li> </ul> Method <ol> <li>Preheat oven to 220°C fan forced. Lightly dust a large oven tray with flour. </li> <li>Place sweet potato onto a microwave-safe plate, cover with wet paper towel. Microwave 7 minutes until just tender. Darin any excess water from sweet potato then mash with a fork. Set aside to cool.</li> <li>Combine the flour, cinnamon and sugar in a large bowl. Make a well in the centre. Add the sweet potato, cream and soda. Stir gently with a butter knife in a cutting action until a soft dough forms. </li> <li>Turn dough out onto a lightly floured surface and gently knead until dough just comes together (dough will be a little sticky). Place on the tray. Roll gently with a rolling pin to a 2cm-thick 18cmx20cm rectangle. Cut into 12, separate slightly. Bake for 20-25 minutes or until golden. Serve warm or at room temperature, with butter and cinnamon sugar. </li> </ol> Tip: These scones are delicious with ½ cup finely chopped dates or raisins added with the flour in step 3. Tip: Make your own cinnamon sugar, combine 2 tablespoons white sugar with 1 teaspoon ground cinnamon. Recipe courtesy of Australian Sweet Potatoes.

Food & Wine

Caramelised cinnamon and lime pineapple skewers

These delicious caramelised cinnamon and lime pineapple skewers are not only easy and simple to make, but you won’t be able to resist going in for seconds. Makes: 12 Prep time: 5 minutes Cooking time: 5 minutes Ingredients <ul> <li>1 small pineapple</li> <li>1 tablespoon honey or rice syrup</li> <li>1 tablespoon lime juice</li> <li>¼ teaspoon cinnamon</li> </ul> Method <ol> <li>Peel pineapple and cut into quarters lengthways, removing the core.</li> <li>Slice each quarter into three. In a small bowl mix together the honey or rice syrup, lime juice and cinnamon.</li> <li>Baste the pineapple wedges with the mixture before cooking in a grill or frying pan set over medium high heat on each side for 1 minute or until caramelised.</li> <li>Remove from heart, serve remaining juices on the side and enjoy immediately.</li> </ol> Tip: Alternatively, cool and store in an airtight container in the fridge for up to 4 days or freeze chopped pieces for up to 6 months. Recipe and image courtesy of <a href="https://australianpineapples.com.au/">Australian Pineapples</a>.

Food & Wine

Apple and cinnamon bread

Bored of apple pie and everyday bread? This pull apart apple cinnamon bread will bring your apple baking skills to an entirely new level. Serves: 8 Ingredients: Dough <ul> <li>2 ½ cups of all-purpose flour</li> <li>¼ cup of granulated sugar</li> <li>2 ¼ teaspoons of active dry yeast</li> <li>½ a teaspoon of salt</li> <li>¼ cup of whole milk</li> <li>4 tablespoons of unsalted butter</li> <li>1 teaspoon of vanilla extract</li> <li>3 eggs</li> </ul> Filling <ul> <li>¼ cup of packed brown sugar</li> <li>1 teaspoon of ground cinnamon</li> <li>¼ of a teaspoon of grated nutmeg</li> <li>4 tablespoons of unsalted butter</li> <li>1 Golden Delicious apple</li> <li>Caramel sauce</li> <li>coarse salt</li> </ul> Method: 1. Whisk together sugar, flour, yeast and salt in a large bowl. 2. In a small sauce pan, cook milk and butter in a saucepan on low heat until butter melts. Remove from heat. 3. Add the melted mixture to the flour, sugar, yeast and salt. Add eggs and vanilla and beat until a smooth dough. 4. Scrape the dough from the sides of the bowel and cover with a dishcloth. Leave for 45 minutes or until doubled in size. 5. In the meantime, line a 12cm by 20cm loaf pan with baking paper allowing an 8cm overhang on the sides. Line with butter. 6. Combine brown sugar, nutmeg and cinnamon in a small bowl. 7. Melt butter in microwave. 8. Transfer dough to a floured surface and roll it into a rectangle. With the long side of the dough facing you, brush butter over and sprinkle cinnamon mixture atop. 9. Core the apple and cut it into 0.6cm pieces. 10. Crosswise, cut the dough into six strips of the equal thickness. 11. Top a strip with apples, pressing them gently into the dough. Put another strip on top, followed by more apples. Repeat until you’ve used all ingredients. 12. Cut your dough/apple stack into six pieces. Place loaf pan on a short side and place stacks in pan, cut sides facing outward. 13. Cover and let sit for 20 minutes to rise. 14. Bake in oven at 175°C for 40 to 45 minutes or until golden brown. Let cool. Top with salt and drizzled caramel sauce. Related links: <a href="/lifestyle/food-wine/2015/07/strawberry-jelly/">Fresh strawberry jelly</a> <a href="/lifestyle/food-wine/2015/07/chocolate-and-peanut-butter-brownies/">Chocolate and peanut butter brownies</a> <a href="/lifestyle/food-wine/2015/07/strawberry-shortcake-biscuits/">Strawberry shortcake biscuits</a>

Food & Wine

Blueberry and cinnamon sponge cake

“My Aunty Iris makes the best sponge cake I have ever eaten, and even though she has given me the recipe many times I still can’t make it as well as she does. She has a special touch! So here I’ve gone back to the drawing board and put my own twist on the classic sponge. This recipe is outstanding, with the perfect crumb – not too dry, not too moist – and all brought together with the delicious cinnamon cream and blueberry jam,” writes Justine Schofield in her latest cookbook Simple Every Day. Serves: 8 Ingredients: <ul> <li>4 eggs, at room temperature, separated</li> <li>zest of 1 lime</li> <li>¼ teaspoon cream of tartar</li> <li>145 g caster sugar</li> <li>125 g self-raising ﬂour</li> <li>2 tablespoons vanilla custard powder</li> <li>pinch of ground cinnamon, plus extra to serve</li> <li>1 vanilla pod, split and seeds scraped</li> <li>3 tablespoons icing sugar, sifted</li> <li>250 ml thickened cream</li> <li>80 g sour cream</li> </ul> Method: 1. Preheat the oven to 160°C. Grease two 20 cm round cake tins and line the bases with baking paper. 2. Combine the egg yolks and lime zest in a small bowl. 3. Place the egg whites and cream of tartar in the bowl of an electric mixer and, using the whisk attachment, begin mixing on medium speed, gradually increasing the speed to high. Once the egg white is frothy, slowly rain in the caster sugar. Reduce the speed to medium and whisk for 5 minutes until the egg whites are thick and glossy. (Consistently whisking like this stabilises the foam.) Add the egg yolks and zest and mix for 30 seconds to combine. Sift in the ﬂour and custard powder and lightly fold in with a spatula until just combined. 4. Divide the mixture between the prepared tins, smooth the surface, then tap lightly on the bench to eliminate any air pockets. Bake for 20–25 minutes until ﬁrm to touch and the top springs back gently when lightly pressed. Cool in the tins for 5 minutes, then gently loosen the cakes’ sides with the tip of small sharp knife and turn out onto a wire rack to cool completely. 5. Meanwhile make the jam. Combine all the ingredients in a saucepan. Stir and leave to macerate for 5 minutes. Place over medium–high heat and cook, stirring, until the blueberry skins burst and the juices are released. Reduce the heat to low and cook for 20 minutes, skimming off any impurities that rise to the surface. Transfer the jam to a bowl and allow to cool. 6. Combine the cinnamon, vanilla seeds, 1 tablespoon of the icing sugar and the cream in a bowl and whip to soft peaks. Add the sour cream and fold to combine. 7. Spread the jam and then the cream over one of the sponge cakes. Place the other cake on top to sandwich the two layers together, then dust with the remaining icing sugar and an extra dash of cinnamon. Tip: If you want to make the jam ahead of time, spoon the hot jam into a sterilised 250 ml jar. Seal with a lid and turn the jar over for 2 minutes, then turn the right way up again. Set aside to cool. Homemade jam will keep for up to year if unopened. Once opened, place in the fridge and keep for up to 6 months. <img width="140" height="183" src="https://oversixtydev.blob.core.windows.net/media/7265927/simpleeveryday_book-cover_140x183.jpg" alt="Simple Every Day _Book Cover (2)" style="float: right;"/> Recipe courtesy of Simple Every Day by Justine Schofield (Plum, $39.99).

Food & Wine

Maggie Beer’s buckwheat crepes with roasted rhubarb and cinnamon yoghurt

“Buckwheat should perhaps be given a new name as it is not a wheat at all, nor a grain. It’s a seed of a plant related to rhubarb. It’s gluten free, high in protein and full of micronutrients, including iron, magnesium, potassium and zinc. In these crepes the nutty flavour of buckwheat is enhanced by the coconut milk, and the roasted rhubarb is so good it’s worth having as much for dessert as for breakfast. Don’t leave out the cinnamon with the yoghurt, and I do recommend that you taste before you add any honey – the acidity of natural yoghurts can vary considerably between brands and you may find you don’t need any additional sweetness,” writes Maggie Beer in her new book Maggie’s Recipes for Life. Based on the latest scientific research and with the help of one of the world’s leading Alzheimer’s researchers Professor Ralph Martins, Maggie has created more than 200 recipes that help provide the nutrient we need for optimum brain health. Serves: 4 Ingredients: <ul> <li>500 g rhubarb, leaves and bases discarded</li> <li>2 tablespoons lightly packed (40 g) soft brown sugar</li> <li>Finely grated zest and juice of 2 oranges</li> <li>2 tablespoons extra virgin olive oil</li> <li>Cinnamon yoghurt</li> <li>3/4 cup (200 g) thick natural probiotic yoghurt</li> <li>1 teaspoon ground cinnamon</li> <li>1 teaspoon raw honey (optional)</li> </ul> For the crepe batter <ul> <li>300 ml full-cream milk, or milk of choice, plus extra if needed</li> <li>2 free-range eggs</li> <li>30 g linseeds</li> <li>2 tablespoons pepitas (pumpkin seeds)</li> <li>2 tablespoons sunflower seeds</li> <li>1 tablespoon sesame seeds</li> <li>⅔ cup (100 g) light buckwheat flour (see note)</li> <li>Pinch of sea salt flakes</li> </ul> Method: <ol> <li>Rinse the rhubarb stalks well, then cut into 5 cm pieces. Place in a container with the sugar and orange zest and juice. Cover and refrigerate for several hours or overnight.</li> <li>Preheat the oven to 160˚C (fan-forced). Place the rhubarb in a single layer in a roasting tin and pour over the juice and zest. Cover with foil and bake for 20 minutes or until just cooked. Remove from the oven, uncover and set aside to cool.</li> <li>To make the cinnamon yoghurt, combine all the ingredients in a bowl, cover and refrigerate until needed.</li> <li>To make the crepe batter, whisk together the milk and eggs, then set aside.</li> <li>Place all the seeds in a high-powered blender or spice grinder and process until fine. Place in a bowl with the buckwheat flour. Whisk in the milk mixture and salt until well combined. The batter should be the consistency of pouring cream, so if it is a bit thick, add a little extra milk.</li> <li>Heat a 24 cm frying pan with a little olive oil over low–medium heat. Lift the pan from the heat, then pour in a thin layer of batter and tilt the pan to evenly cover the base. Cook for 2 minutes or until light golden, then gently flip the crepe over and cook for another minute or until just golden. Makes about 8 crepes.</li> <li>To serve, fill the crepes with rhubarb and a big dollop of yoghurt. Fold into quarters and serve immediately. Left over batter will hold until the next morning.</li> </ol> Note: There are dark and light varieties of buckwheat flour. The dark is made from grinding the seed with the hull and has more fibre and a stronger taste. You will need the finer texture of light (hulled) buckwheat flour for this recipe. <img width="149" height="199" src="https://oversixtydev.blob.core.windows.net/media/44492/image__149x199.jpg" alt="Image_ (10)" style="float: right;"/> This is an extract from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins, published by Simon & Schuster Australia, RRP $39.99. Photo credit: Dragan Radocaj

Food & Wine

Apple cinnamon muffins

Imagine a donut… dusted in sugary cinnamon… but without the hole. Haha! Add the hint of sweet apple and you have our apple cinnamon muffins. A huge hit with the kids who love the sugary topping and the sweetness of the apple throughout too. At less than $3.50 a batch to make they won’t break the bank either. Makes: 20 Ingredients: <ul> <li>2 1/2 cups self-raising flour</li> <li>1/2 teaspoon salt</li> <li>1 teaspoon ground cinnamon</li> <li>2/3 cup caster sugar</li> <li>2 eggs</li> <li>1 cup milk</li> <li>50g soft butter</li> <li>2 cups peeled and finely diced red apple</li> </ul> Method: <ol> <li>Combine all the ingredients (except the coating) in a large mixing bowl and mix well. Spoon into silicone cupcake cases, or a muffin tray that will fit in your slow cooker.</li> <li>Sit cases directly in the slow cooker bowl if it is non-ceramic.</li> <li>If it is ceramic place them on a rack over about 1cm water.</li> <li>Cover, putting a tea towel (dish towel) under the lid, and cook on high for 40 minutes, or until a skewer inserted into the centre of a muffin comes out clean.</li> <li>Transfer cases or tray to a wire rack until just cool enough to handle.</li> <li>Remove muffins from the cases.</li> </ol> <img width="138" height="211" src="https://oversixtydev.blob.core.windows.net/media/37185/slow-cooker_138x211.jpg" alt="Slow Cooker" style="float: right;"/> Written by Paulene Christie,slow-cooking internet sensation and busy working mum with a passion for sharing new and exciting recipes for the slow cooker. This recipe appears as part Slow Cooker Central Super Savers, a collection of budget-friendly recipes for all occasions published by ABC Books.

Food & Wine

Orange and cardamom biscuits

These orange and cardamom biscuits are a great staple to have in the house. They’re not especially indulgent or impressive, instead they’re designed to be moreish little oaty bites that sate an afternoon sweet tooth or a post-dinner snack attack. The mix of orange, lemon, cardamom and cinnamon flavours them so nicely, while the honey and raisins add a perfect sweetness. Makes: 10 - 12 Ingredients: <ul> <li>3–5 cardamom pods, to taste (depending on how strong you want the flavour)</li> <li>300g oats</li> <li>6 tablespoons honey</li> <li>Finely grated zest of 1 unwaxed lemon,</li> <li>Juice of 1/2 lemon</li> <li>Finely grated zest of 1 unwaxed orange, plus juice of 1/2 orange</li> <li>2 tablespoon chia seeds</li> <li>3 tablespoons coconut oil, melted</li> <li>2 teaspoons ground cinnamon</li> <li>6 tablespoons plant-based milk</li> <li>40g raisins</li> </ul> Method: <ol> <li>Always zest unwaxed citrus fruit before juicing it; as once you’ve taken the juice out it’s almost impossible to zest the fruit shells.</li> <li>Preheat the oven to 200°C (fan 180°C). Line a baking tray with baking parchment.</li> <li>Use the flat side of a knife to crush the cardamom pods. Once each opens, take the seeds out and grind in a pestle and mortar.</li> <li>Place 200g of the oats into a food processor and whizz for 30 seconds or so, until they form a flour.</li> <li>Place the ground cardamom and ground oats in a large bowl and add all the remaining ingredients, not forgetting the remaining 100g of whole oats. Stir well until a nice sticky mix forms. It should be damp, rather than wet or runny.</li> <li>Scoop 1 tablespoon of the mix into your hand, roll it into a ball, then place it on the prepared tray and flatten it down. Repeat to make 10–12 cookies.</li> <li>Bake for 20–25 minutes. Leave on the tray until cold, so they firm up, then serve.</li> </ol> Hmm, doesn’t that sound delicious? <img width="143" height="195" src="https://oversixtydev.blob.core.windows.net/media/33866/deliciously-ella-with-friends_143x195.jpg" alt="Deliciously -Ella -with -Friends (1)" style="float: right;"/> These recipes are extracted from <a href="http://www.booktopia.com.au/deliciously-ella-with-friends-ella-mills-woodward-/prod9781473655263.html">Deliciously Ella with Friends </a>by Ella Mills, published by Hachette Australia on 31 January 2017 RRP $29.99. 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">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2017/01/flourless-plum-upside-down-cake/">Flourless plum upside down cake</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/chinese-doughnuts/">Chinese doughnuts</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/11/ricotta-cake/">Ricotta cake</a>

Food & Wine

Caramelised cinnamon and lime pineapple skewers

Forget cake and try something different for dessert. These easy-to-make, flavour-packed skewers will satisfy your sweet tooth without any added nasties. Makes: 12 Ingredients: <ul> <li>½ pineapple</li> <li>1 tablespoon honey or rice syrup</li> <li>1 tablespoon lime juice</li> <li>¼ teaspoon cinnamon</li> </ul> Method: <ol> <li>Peel pineapple and cut into quarters lengthways, removing the core.</li> <li>Slice each quarter into three. In a small bowl, mix together the honey or rice syrup, lime juice and cinnamon.</li> <li>Baste the pineapple wedges with the mixture before cooking in a grilling or frying pan set over medium high heat on each side for 1 minute, or until caramelised.</li> <li>Remove from heat, serve remaining juices on the side and enjoy immediately.</li> <li>Alternatively, cool and store in an airtight container in the fridge for up to 4 days or freeze chopped pieces for up to 6 months.</li> </ol> Recipe courtesy of Australian Pineapples. For more delicious recipes, <a href="http://www.aussiepineapples.com.au/" target="_blank">visit their website</a>. 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">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/low-sugar-fruit-sorbet/">Low-sugar fruit sorbet</a> <a href="/lifestyle/food-wine/2016/03/coconut-tapioca/">Coconut tapioca with mango, pineapple and passionfruit</a> <a href="/lifestyle/food-wine/2016/03/pineapple-and-almond-protein-icy-pole/">Pineapple and almond protein icy-pole</a>

Food & Wine

Banana and almond butter biscuits

While testing this recipe, I'm not ashamed to say I gobbled six of these delectable, guilt-free cookies. The richness from the almond butter and the gentle warmth from the cinnamon makes up for the lack of sweetness in the recipe, however it you wanted the cookies to be a little more decadent, you could always add a handful of chocolate chips. Makes: 20 cookies Ingredients: <ul> <li>¾ cup almond butter</li> <li>2 tablespoons maple syrup</li> <li>1 large ripe banana</li> <li>1 cup desiccated coconut</li> <li>½ cup sliced almonds</li> <li>1 teaspoon vanilla extract</li> <li>1 teaspoon cinnamon</li> <li>Sea salt for sprinkling</li> <li>Sesame seeds for sprinkling</li> </ul> Method: <ol> <li>Preheat the oven to 170°C fan bake. Line a baking tray with baking paper.</li> <li>Place all ingredients except the salt and sesame seeds into a food processor and blend until smooth – this should take four minutes.</li> <li>With the help of a tablespoon, roll the dough into small balls. Press each cookie down with the back of a wet fork. Sprinkle with sea salt and sesame seeds.</li> <li>Bake for 10-15 minutes until lightly golden.</li> <li>Allow the cookies to sit for 10 minutes before transferring to a cooling rack.</li> <li>Store in an airtight container in a cool place for up to a week.</li> </ol> Don’t these cookies sound lovely! What’s your favourite type of cookie? Let us know in the comments. Written by Jordan Rondel. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. 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">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/news/news/2016/03/healthy-3-ingredient-cookies/">Healthy 3-ingredient cookies</a> <a href="/lifestyle/food-wine/2016/08/spiced-diamond-cookies/">Spiced diamond cookies</a> <a href="/news/news/2016/01/secret-ingredient-for-perfect-choc-chip-cookies/">Secret ingredient to making the perfect choc chip cookies</a>

Food & Wine

Cinnamon and sultana muffins

If you’re looking for a recipe to try with your grandkids, look no further than these cinnamon and sultana muffins. Sweet, tasty and easy to make. Serves: Eight Ingredients: <ul> <li>¾ cup self-raising flour (wholemeal)</li> <li>¼ cup rolled oats</li> <li>¼ cup brown sugar</li> <li>¼ cup sultanas</li> <li>½ tsp cinnamon</li> <li>½ cup milk</li> <li>¼ cup canola oil</li> <li>1 egg (lightly beaten)</li> </ul> Method: <ol> <li>Preheat oven to 190°C.</li> <li>In a large bowl, combine flour, sugar, oats, sultanas and cinnamon.</li> <li>Add the milk, oil and egg.</li> <li>Gently mix until just combined. </li> <li>Spoon mixture into greased muffin tin and bake for 10-12 minutes or until lightly golden.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/11/white-chocolate-macadamia-raspberry-muffins/"><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/lemon-blueberry-muffins/">Lemon blueberry muffins</a></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/spinach-feta-muffins/">Spinach feta muffins</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/easy-basil-pesto/">Easy basil pesto</a>

Food & Wine

5-minute apple and cinnamon mug cake

Have you got five minutes to spare? Try this easy apple and cinnamon mug cake that cooks in the microwave. Two steps and you’re done! Serves: 1 Ingredients: • ½ cup oatmeal • ½ tspn sugar • 1 tsp cinnamon • 1 tsp baking powder • ½ apple, grated • ½ cup milk • ½ tbsn canola or sunflower oil Method: 1. Combine all ingredients in a bowl to form a cake batter, then pour into a mug. 2. Bake in the microwave for 2-3 minutes until smooth and still moist. Serve with yogurt or whipped cream. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/zucchini-and-feta-fritters-with-avocado-salsa/">Zucchini and feta fritters with avocado salsa</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/arancini-balls/">Arancini balls</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/salmon-burgers/">Summer salmon burgers</a>

Food & Wine

Microwave cinnamon roll

If you find yourself craving a cinnamon roll at home, this single serve microwavable cinnamon bun recipe couldn’t be easier.Serves: 1Ingredients:<ul><li>⅓ cup and 1 tablespoon of oat flour</li><li>½ teaspoon of bi-carb soda</li><li>⅛ teaspoon of salt</li><li>1 tablespoon of coconut oil, melted</li><li>2 tablespoons and 2 teaspoons of mashed banana</li></ul>Filling<ul><li>2 soft pitted dates</li><li>½ teaspoon of cinnamon</li><li>Vanilla icing</li></ul>Method: 1. Combine flour, bi-carb soda, and salt in a bowl.2. Melt coconut oil in microwave. Add bananas and oil to flour mixture.   3. Stir until a dough is formed and roll into a ball.4. To create the filling, dice dates and mash with a fork until they form a paste.5. Mix together with cinnamon.6. On a floured surface, roll out dough into a rectangle and straighten sides using a knife. Reincorporate cut dough into the rectangle, making sure that it is long.7. Spread filling across dough and, lengthwise, fold dough in half.8. Roll dough into a cinnamon bun shape.9. Place into a greased mug or ramekin and microwave for one and a half to two minutes.10. Top with vanilla icing.Photo source: <a href="http://immaeatthat.com/" target="_blank">immaeatthat</a>Related links:<a href="/lifestyle/food-wine/2015/09/baklava-recipe/">Homemade baklava</a><a href="/lifestyle/food-wine/2015/09/apple-oat-muffins/">Apple and oat muffins</a><a href="/lifestyle/food-wine/2015/08/cinnamon-bun-pancakes/">Cinnamon bun pancakes</a>

Food & Wine

Cinnamon bun pancakes

These sweet, cinnamon bun pancakes are almost enough to trick you into thinking you’re having dessert for breakfast. Ingredients: Pancakes <ul> <li>1 cup of flour</li> <li>2 teaspoons of baking powder</li> <li>½ teaspoon of salt</li> <li>1 egg, beaten</li> <li>1 cup of milk</li> <li>1 tablespoon of canola/vegetable oil</li> </ul> Glaze <ul> <li>60g of cream cheese</li> <li>4 tablespoons of butter</li> <li>¾ cup of powdered sugar</li> <li>½ teaspoon of vanilla extract</li> </ul> Cinnamon filling <ul> <li>4 tablespoons of butter, melted</li> <li>¼ cup plus 2 tablespoons of brown sugar</li> <li>½ tablespoon of cinnamon</li> </ul> Method: <ol> <li>Filling: Stir butter, brown sugar and cinnamon together.</li> <li>Scoop into sandwich bag.</li> <li>To make the glaze, melt butter over low heat. Remove from heat and stir in cream cheese. Add powdered sugar and vanilla. Stir.</li> <li>To make the pancakes, combine flour, baking powder, salt, milk, eggs, and oil. Whisk together.</li> <li>Heat a sprayed pan over medium heat. Pour roughly a third of a cup of batter onto skillet in a circular form.</li> <li>Reduce heat to medium-low. Allow bubbles to form.</li> <li>After snipping the corner of the sandwich bag, squeeze filling thickly in a circular pattern beginning from the centre (like a cinnamon roll) of the pancake. Avoid edges.</li> <li>Once base is golden brown, flip and cook. Repeat for all remaining batter.</li> <li>Reheat glaze if necessary and drizzle over pancakes to serve.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/06/blueberry-pancakes/">Fluffy blueberry pancakes</a> <a href="/lifestyle/food-wine/2015/07/wholemeal-pancakes/">Wholemeal pancakes with ricotta and blueberries</a> <a href="/lifestyle/food-wine/2015/07/choc-pancakes/">Triple chocolate pancakes</a>

Food & Wine

Apple and cinnamon turnovers

A quick and easy dessert that doesn’t compromise on flavour, these apple and cinnamon turnoverswill be an instant hit in any household. If you’re not an apple fan, just substitute the fruit for another. Makes: 4 Ingredients: <ul> <li>1 sheet frozen ready-rolled puff pastry, thawed</li> <li>1 large apple, peeled, core removed, chopped in small pieces</li> <li>1 tablespoon caster sugar, plus extra to sprinkle</li> <li>Pinch ground cinnamon</li> <li>15g butter, cut in pieces</li> <li>Milk to brush over pastry</li> </ul> Method: 1. Preheat oven to 190°C. 2. Line a baking tray with baking paper. Cut the puff pastry into four squares. 3. Combine apple pieces, sugar, cinnamon and butter in a bowl. Evenly distribute mixture on four squares, leaving a one-centimetre border along the edges. 4. Brush edges of pastry squares with water and fold over to form a triangle. Press the edges to seal. 5. Brush triangles with milk and sprinkle with extra sugar. 6. Bake for 20 minutes or until cooked through and pastry is golden. Serve with ice cream. Related links: <a href="/lifestyle/food-wine/2015/02/strawberry-and-rhubarb-pie/">Strawberry and rhubarb pie</a> <a href="/lifestyle/food-wine/2015/06/easy-berry-mousse/">5-minute mixed berry mousse</a> <a href="/lifestyle/food-wine/2015/02/toffee-apples/">Toffee apples</a>

Food & Wine

Cinnamon baked apples

You know what they say about an apple a day? Well, there will be no visits to the doctor with this delicious baked apple dessert that even kids will love. Ingredients: <ul> <li>4 large apples</li> <li>¼ cup chopped sultanas</li> <li>¼ cup brown sugar</li> <li>1 tsp cinnamon</li> <li>1 tablespoon butter</li> </ul> Method: 1. Preheat oven to 180°C. 2. Use a small sharp knife or apple corer to remove cores from apples, leaving apples whole and bases intact. 3. Combine brown sugar, cinnamon and sultanas in a bowl and stir. 4. Place apples in baking dish. Stuff each apple with mixture and top with a bit of butter. 5. Bake for 20 to 30 minutes or until applies are cooked through and tender. 6. Serve with a side of vanilla ice cream or custard. Related links: <a href="/lifestyle/food-wine/2015/05/simple-coffee-ice-cream/">One-step coffee ice-cream</a> <a href="/lifestyle/food-wine/2015/05/baked-pears/">Maple syrup baked pears</a> <a href="/lifestyle/food-wine/2015/05/raspberry-cream-cake/">Raspberry cream cake</a>

Food & Wine

Apple and cinnamon cake

This baked golden cake filled with warm apple, sour cream and cinnamon is delicious and super simple to make.Ingredients:<ul><li>340g packet buttercake mix</li><li>1 cup desiccated coconut</li><li>125g butter, melted</li><li>400g can apple pieces</li><li>300g sour cream</li><li>1 teaspoon cinnamon sugar</li></ul>

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