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From a series of recipes by Xali: Smoked Salmon, Spinach and Dill Omelette

This colourful omelette will have everyone satisfied. Create a super thin egg mixture and add plenty of herbs and lots of greens. Spinach is rich in antioxidants and is also considered a ‘cooling food’, which helps to combat inflammation and ease hot flushes. Serves: 2 Prep: 10 mins Cook: 10 mins Ingredients: Eggs - 4 whole Parsley, flat-leaf chopped - 2 tbsp Dill, fresh chopped + a few sprigs dill - 1 tbsp Pinch salt 2 whole Cracked black pepper - 1/2 tsp Olive oil - 2 tsp Smoked salmon - 4 pieces Spinach, fresh - 1 cup Sugar snap peas trimmed - 1/2 cup Asparagus spears sliced in half lengthwise - 8 whole Silverbeet finely shredded - 1/2 cup Method: 1. Whisk eggs with parsley, chopped dill, salt and cracked black pepper. 2. Heat oil in a medium sized skillet or omelette pan. Pour in egg mixture and cook over medium heat to set eggs for 4 minutes, then layer with smoked salmon and spinach. 3. Fold omelette over carefully in the pan and continue to cook for a further 3 minutes until the salmon has cooked and spinach wilted. 4. Meanwhile in a separate saucepan, steam or gently boil the sugar snap peas, asparagus spears and silverbeet for about 3 minutes, strain, pat dry and keep warm. 5. Transfer to a serving plate, add some fresh dill to garnish and serve with steamed greens. Image: Supplied

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From a series of recipes designed by Xali: Pickled carrots and dill

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. As women go through menopause they often experince tummy bloating from a change in hormones. Pickled foods are great to help reduce bloating, as fermented foods nourish the lining of your stomach. This recipe was designed by award-winning clinical nutritionist, Samantha Gowing to help woman reduce symptoms of tummy bloating as they are going through menopause. Pickled carrots and dill Prep: 15 mins Yields about 2 cups Store 14 days Ingredients: 2 cups / 340g carrot, cut into ribbons or spiralised 1 tbsp fresh dill, snipped 1 tsp yellow mustard seeds 1 tsp salt 1 cup / 250ml white or apple cider vinegar Method: 1. In a large glass jar or storage container arrange carrot and dill. 2. In a small saucepan over a low heat, gently heat mustard seeds, salt, white or apple cider vinegar. Bring to a simmer to dissolve salt and influse mustard seeds. Cool then pour over carrots and dill in a glass jar. 3. Seal and store out of direct sunlight at room temperature. 4. Use after 3 days and within 14 days. Image: Supplied

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Beetroot and dill gravlax

The word gravlax comes from the Scandinavian word grav, which means "to bury", and lax, which is "salmon". Pre-refrigerators, Nordic fishermen would first salt and then bury the fish in sand above the high-tide mark, where it would dry out and ferment slightly. This rustic approach has fallen out of fashion, but by all means go and bury your fish at the beach – I would be hugely impressed. This is damn delicious with some horseradish cream on a bit of toasted sourdough or rye. It's also pretty good with scrambled eggs and chopped chives. Use it as you would smoked salmon. Serves: 10-15 as nibbles Ingredients: <ul> <li>1 side salmon (about 800g), boned, skin on</li> <li>200g coarse sea salt</li> <li>3 tbsp soft brown sugar</li> <li>zest and juice of 1 lemon</li> <li>400g raw beetroot, grated</li> <li>large bunch of dill, roughly chopped</li> </ul> Method: 1. Unroll a long length of cling-film flat on the bench, at least four times as long as the salmon is wide. Place salmon skin side down about 15cm (6in) down the length of cling-film from the left. 2. In a bowl, combine salt, brown sugar, lemon zest and juice, grated beetroot and chopped dill, and spread over the surface of the salmon so it is completely covered. Fold the left-hand-side piece of cling-film over top of salmon, and then carefully roll the whole thing down the length of the plastic so that it is completely and tightly wrapped. Then wrap it lengthways with another length of cling-film, so that there is no way that anything can escape. 3. Place in a ceramic dish, then weigh it down with a board and a couple of tins. Place in fridge and leave salmon to cure for about two days. 4. Remove from fridge, remove weights and cling-film, and drain any liquid. Under a cold tap, wash away excess salt then pat down with kitchen towels. (Re-wrapped in cling-film, the salmon will last in the fridge for up to two weeks.) To serve, slice the salmon thinly off the skin on an angle. Written by Sam Mannering. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Image credit: Sam Mannering via Stuff.co.nz. 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>.

Food & Wine

Tandoori prawns with spinach and dill sambal

Take your tastebuds to India with this delicious and flavoursome tandoori barbecued prawns with spinach and dill sambal. Serves: 6 to 8, as part of a shared meal Ingredients: For the spinach and dill sambal <ul> <li>1 bunch spinach, washed</li> <li>3 tablespoons dill, finely chopped</li> <li>250 g plain yoghurt</li> <li>2 garlic cloves, peeled and crushed to a paste</li> <li>2 tablespoons mint, finely chopped</li> <li>salt and pepper, to taste</li> </ul> For the tandoori prawns <ul> <li>60 ml vegetable oil</li> <li>1 large green chilli, deseeded and chopped</li> <li>2 teaspoons ginger, peeled and roughly chopped</li> <li>2 garlic cloves, peeled and roughly chopped</li> <li>1/2 teaspoon garam masala</li> <li>1 teaspoon ground cumin</li> <li>1 tablespoon tikka or tandoori paste (store bought)</li> <li>2 tablespoons plain yoghurt</li> <li>18 green king prawns, peeled and deveined (your choice if you want to keep the heads and/or tails on the prawns)</li> </ul> Method: For the spinach and dill sambal <ol> <li>Place the washed spinach in a pot and cook until just wilted. You should not need any water. When cool, squeeze out excess moisture and chop finely.</li> <li>Place the chopped spinach in a bowl with the remaining ingredients and mix well to combine.</li> </ol> For the tandoori prawns <ol> <li>Combine all the ingredients, except the prawns, in a mortar and pound to a smooth paste.</li> <li>Place prawns in a shallow bowl. Add the paste and coat well. Cover and refrigerate for 2 hours.</li> <li>Preheat a lightly oiled chargrill plate or barbecue to medium. Cook the prawns for 3–5 minutes, turning a few times.</li> <li>Transfer to serving platter and serve with the spinach and dill sambal.</li> </ol> Hot tip: Garam masala, a popular Indian powder mix, is often addedto a dish at a late stage of cooking as a flavouring agent. Itcan be bought at supermarkets and Asian grocery stores. <img width="199" height="226" src="https://oversixtydev.blob.core.windows.net/media/34314/spirit-house_frontcover_hr_199x226.jpg" alt="Spirit House _frontcover _HR (3)" style="float: right;"/> Recipe courtesy of Spirit House The Cookbook by Helen Brierty & Annette Fear, published by <a href="http://www.newhollandpublishers.com/" target="_blank">New Holland Publishers</a>, RRP $49.99, available from all good bookstores or online. 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>.

Food & Wine

Wild rice, lemon and dill with pulled salmon

This is what's called a sit-down salad, substantial enough to be a salad-as-meal. You should definitely try this delicious recipe when you get a chance. Ingredients Salad <ul> <li>50g wild rice</li> <li>150g brown rice</li> <li>1 tbsp olive oil</li> <li>2 x 200g fresh salmon or ocean trout fillets</li> <li>2 tbsp sunflower seeds</li> <li>2 tbsp pumpkin seeds</li> <li>2 tbsp almonds, skin-on2 tbsp pistachios, shelled</li> <li>2 tbsp dill sprigs</li> <li>Sea salt and black pepper</li> </ul> Dressing <ul> <li>3 tbsp extra virgin olive oil</li> <li>2 tbsp lemon juice</li> <li>1 tbsp honey</li> <li>1 tsp ground cumin</li> </ul> Method: <ol> <li>Cook the wild rice in a large pot of simmering salted water for 10 minutes, then add the brown rice and cook for a further 40 minutes or until just tender. Drain and cool.</li> <li>Heat the olive oil in a frypan and cook the salmon skin-side down for five minutes, then turn and cook for two minutes, leaving it pink inside.</li> <li>Set aside to cool to room temperature. Toast the sunflower, pumpkin seeds, almonds and pistachios in a hot, dry pan for a minute or two.</li> <li>Whisk the dressing ingredients together in a big bowl.</li> <li>Add the cooled rice, sunflower seeds, pumpkin seeds, almonds, pistachios and dill, season generously with sea salt and pepper, and lightly toss with your hands.</li> <li>Using two forks, pull the salmon into bite-sized shreds.</li> <li>Add to the rice mix, lightly toss and serve with extra dill.</li> </ol> Written by Jill Dupleix. First appeared on <a href="http://www.stuff.co.nz">Stuff.co.nz</a>. Related links: <a href="/lifestyle/food-wine/2015/12/salmon-quiche/">Salmon quiche</a> <a href="/lifestyle/food-wine/2016/01/salmon-burgers/">Summer salmon burgers</a> <a href="/lifestyle/food-wine/2015/12/salmon-and-avocado-sushi/">Salmon and avocado sushi</a>

Food & Wine

Salmon, dill and caper fettucine

Capers, dill and salmon are always a winning combination and when it comes with a creamy pasta base, you know you’re onto a delicious dish. Serves: 4 Ingredients: <ul> <li>375g fettucine pasta</li> <li>1 tablespoon olive oil</li> <li>2 tablespoon capers, drained</li> <li>2 garlic cloves, crushed</li> <li>1 cup pure cream</li> <li>150g smoke salmon, roughly chopped</li> <li>¼ cup shaved parmesan cheese</li> <li>2 tablespoon finely chopped fresh dill sprigs</li> </ul> Method: 1. Following packet instructions, cook pasta in large saucepan of salted water until al dente. Drain, reserving a couple of tablespoons of pasta cooking water, and return to pan. 2. Meanwhile heat oil in frying pan over medium heat Add garlic and cook for 1 minute. Pour in cream and add capers. Simmer for a couple minutes or until cream is reduced slightly. 3. Add cream mixture, parmesan cheese, dill and smoked salmon to pasta. Toss to combine. Season to taste with salt and pepper. Related links: <a href="/lifestyle/food-wine/2015/09/spinach-cheese-lasagne/">Spinach and cheese lasagne</a> <a href="/lifestyle/food-wine/2015/09/chicken-breast-spinach-gorgonzola/">Chicken breast stuffed with spinach and gorgonzola</a> <a href="/lifestyle/food-wine/2015/09/ukrainian-borscht-recipe/">Classic borscht</a>

Food & Wine

Smoked salmon, dill & lemon paté

There’s no need to buy dips when it takes less than five minutes to whip up this delicious paté. Serve as a dip with breadsticks or as a starter with toast. Ingredients: <ul> <li>150g smoked salmon</li> <li>200g tub soft cheese</li> <li>Juice of half a lemon</li> <li>Small bunch of dill, chopped</li> <li>Black pepper to season</li> </ul> Method: 1. Chop smoked salmon into small pieces. Set aside. 2. Blend soft cheese and lemon juice into food processor or blender. Season with black pepper. Add smoked salmon and blend for a few seconds so paté it still chunky. If you like your paté smooth, blend more. 3. Stir dill into paté. Serve.

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From a series of recipes by Xali: Smoked Salmon, Spinach and Dill Omelette

From a series of recipes designed by Xali: Pickled carrots and dill

Beetroot and dill gravlax

Tandoori prawns with spinach and dill sambal

Wild rice, lemon and dill with pulled salmon

Salmon, dill and caper fettucine

Smoked salmon, dill & lemon paté

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