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Worrying news – ozone layer not recovering after all

<p>Alarming news from New Zealand scientists suggests the ozone layer might not be recovering after all, with the problem exacerbated by bushfires, volcanic eruptions and greenhouse gas emissions.</p> <div class="copy"> <p>The research <a href="https://doi.org/10.1038/s41467-023-42637-0" target="_blank" rel="noopener">published</a> in <em>Nature Communications</em> suggests the Antarctic ozone layer has reduced by 26% since 2004, contrary to previous reports of recovery by actions taken under an agreement called the Montreal Protocol. </p> <p>The authors say wildfire and volcanic aerosols together with greenhouse gas emissions probably explain recent setbacks with record large, long-lived ozone holes re-emerging over Antarctica during Spring since 2020.</p> <p>Climate change is influencing the <a href="http://www.bom.gov.au/weather-services/fire-weather-centre/bushfire-weather/index.shtml" target="_blank" rel="noopener">severity and frequency</a> of bushfires.</p> <p>The ozone hole was previously thought to be under repair thanks to a global agreement signed in Montreal, Canada to limit ozone depleting substances. </p> <p>But the paper finds insignificant long-term change in the total ozone column since the early 2000s, “even where significant recovery has previously been reported”.</p> <p>The analysis of daily and monthly ozone changes between 2001 – 2022, show delays in the formation of the ozone hole. While early springtime shows signs of recovery in the ozone layer, this is followed by declines during late September.</p> <p>Researcher and author Hannah Kessenich from the University of Otago says: “by looking at detailed, daily ozone observations from the last 19 years, we find evidence of much less ozone in the centre of the Antarctic ozone hole compared to 19 years ago. This means that the hole has not only remained large in area, but it has also become deeper (i.e. has less ozone) throughout most of Antarctic spring.”</p> <p>But Atmospheric scientist, Dr Martin Jucker from the University of NSW is not convinced by the results of the study.</p> <p>He says: “Their results rely heavily on the large ozone holes we have seen in 2020-2022. However, existing literature has already found reasons for these large ozone holes: Smoke from the 2019 bushfires and a volcanic eruption (La Soufriere), as well as a general relationship between the polar stratosphere and El Niño Southern Oscillation […] The years 2020-22 have seen a rare triple La Niña, but this relationship is never mentioned in the study.”  </p> <p><a href="https://cosmosmagazine.com/earth/earth-sciences/ozone-hole-among-largest-on-record/">This Spring</a>, the European Space Agency reported yet another large ozone hole had formed, among the biggest on record.</p> <p>The layer of ozone high in the atmosphere protects the Earth from ultraviolet (UV) radiation from the Sun. Ozone depletion exposes people, particularly in the Southern Hemisphere, to a higher risk of skin cancer.</p> <p><em>Image credits: Getty Images</em></p> <div> <p align="center"><noscript data-spai="1"><em>&amp;lt;img decoding="async" fetchpriority="high" class="aligncenter size-full wp-image-198773" src="https://cdn.shortpixel.ai/spai/q_lossy+ret_img+to_auto/cosmosmagazine.com/wp-content/uploads/2023/11/Cosmos-Catch-Up-embed_728x150-1.jpg" data-spai-egr="1" alt="Sign up to our weekly newsletter" width="600" height="154" title="worrying news - ozone layer not recovering after all 2"&amp;gt;</em></noscript></p> </div> <p><em><!-- Start of tracking content syndication. Please do not remove this section as it allows us to keep track of republished articles --> <img id="cosmos-post-tracker" style="opacity: 0; height: 1px!important; width: 1px!important; border: 0!important; position: absolute!important; z-index: -1!important;" src="https://syndication.cosmosmagazine.com/?id=288486&amp;title=Worrying+news+%26%238211%3B+ozone+layer+not+recovering+after+all" width="1" height="1" loading="lazy" aria-label="Syndication Tracker" data-spai-target="src" data-spai-orig="" data-spai-exclude="nocdn" /></em><em><a href="https://cosmosmagazine.com/earth/climate/ozone-layer-not-recovering/">This article</a> was originally published on <a href="https://cosmosmagazine.com">Cosmos Magazine</a> and was written by <a href="https://cosmosmagazine.com/contributor/petra-stock/">Petra Stock</a>. </em></div>

Travel Trouble

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Healthy and easy recipe with the grandkids: Four-layered fruit cake

<p><strong>Feeds:</strong> 8–10 birthday buddies</p> <p><strong>Ingredients</strong></p> <ul> <li>1 round seedless watermelon</li> <li>1 rockmelon</li> <li>1 honeydew melon</li> <li>Blueberries, strawberries and redcurrants for decoration (optional)</li> </ul> <p><strong>Tools</strong></p> <ul> <li>1 long cook’s knife</li> <li>1 chopping board</li> <li>1 x 16-cm round cake tin</li> <li>1 plate</li> <li>1 x 11-cm round cookie cutter</li> <li>1 x 9-cm round cookie cutter</li> <li>1 x 6-cm round cookie cutter</li> <li>birthday candles toothpicks (optional)</li> </ul> <p><strong>How to make</strong></p> <p>1. Ask Mum or Dad to cut off both ends of the watermelon with a long knife. Sit the watermelon flat on the chopping board and place the cake tin on top. Using the cake tin as a guide, ask Mum or Dad to help you cut a round shape from the watermelon, approximately 10 cm deep. Transfer the watermelon round to the plate and keep any leftover watermelon to eat later.</p> <p>2. To make the second layer of the cake, ask Mum or Dad to cut the ends off the rockmelon and sit it flat on the chopping board. Use the 11-cm cookie cutter to cut out a circle, approximately 4 cm deep. Place the rockmelon round in the centre of the watermelon round.</p> <p>3. Next, ask Mum or Dad to cut the ends off the honeydew melon. Sit it flat on the chopping board and use the 9-cm cookie cutter to cut out the third layer of the cake. Transfer the honeydew melon round to the top of the rockmelon.</p> <p>4. Finally, use the 6-cm cookie cutter to cut out a small circle of rockmelon from the leftover rockmelon and then place this at the very top of your cake.</p> <p>5. Add your candles and feel free to decorate the cake with blueberries, strawberries and redcurrants, using toothpicks if you’d like.</p> <p><em>Recipes &amp;amp; Images taken from <a href="http://www.booktopia.com.au/kindy-kitchen-jessica-rosman/prod9780733334382.html">Kindy Kitchen by Jess Rossman &amp;amp; Nettie Lodge</a>, ABC Books, RRP: $16.75 – <a href="http://www.booktopia.com.au/kindy-kitchen-jessica-rosman/prod9780733334382.html">GET 16% OFF* The RRP – Order your copy now.</a></em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/articles/entertainment/healthy-fun-with-kids-in-the-kitchen">Wyza.com.au.</a></em></p>

Food & Wine

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Double-layer peanut butter and jam cake

<p>Here's a peanut butter and jam sandwich – in cake form. You can use smooth or crunchy peanut butter but for best results use a good-quality, natural one.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 12</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>50g good quality, natural, salted peanut butter </li> <li>100g butter, softened</li> <li>150g light muscovado sugar or coconut sugar (or regular soft brown sugar)</li> <li>1 tsp vanilla extract</li> <li>3 organic eggs</li> <li>100g ground almonds</li> <li>100g flour</li> <li>2 tsp baking powder</li> <li>½ cup whole milk</li> <li>1 cup fresh or frozen raspberries </li> </ul> <p><em>For the icing: </em></p> <ul> <li>½ cup cream cheese</li> <li>½ cup good-quality, natural, salted peanut butter</li> <li>½ tsp vanilla extract</li> <li>½ cup icing sugar  </li> </ul> <p><em>For the filling:</em></p> <ul> <li>Good-quality, low-sugar raspberry jam (store bought)</li> </ul> <p><em>For the decoration:</em></p> <ul> <li>Whole freeze-dried raspberries</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Preheat oven to 175C fan bake. Grease and line 2 x 22cm cake tins.</p> <p>2. In the bowl of an electric mixer, beat peanut butter and butter until pale, light and fluffy. Keep beating while you add sugar. Add vanilla and then the eggs, one at a time until well combined. Fold through ground almonds.</p> <p>3. Sift in flour and add baking powder and mix until just combined, and then add the milk. Do not over mix.</p> <p>4. Evenly divide the batter between the two tins and dot with raspberries. Bake for about 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow cakes to cool for about 10 minutes before turning out onto a rack.</p> <p>5. Meanwhile, make peanut butter icing. Beat cream cheese until smooth. Blend in remaining ingredients until smooth.</p> <p>6. Once cakes are cool, spread a layer of raspberry jam onto one cake and place the other, flipped upside down, on top to form a sandwich. Ice cake and decorate with freeze-dried raspberries. Store in an airtight container for up to 3 days.</p> <p><em>Written by Jordan Rondel. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a> Image credit: Emma Boyd via Stuff.co.nz.</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%20%20%20" 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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Double layer carrot and pecan cake with nutmeg icing

<p>This impressive carrot cake is loaded with sultanas and crunchy pecans, and laced with warming spices. The nutmeg cream cheese icing, which is generously slathered between the layers as well as on top, is sweet and comforting.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 12</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the cake</em></p> <ul> <li>3 organic eggs</li> <li>175ml rice bran oil (or light olive oil)</li> <li>1/4 cup full-fat unsweetened Greek yoghurt</li> <li>1 teaspoon vanilla extract</li> <li>Zest of 1 orange</li> <li>200g plain flour</li> <li>50g ground almonds</li> <li>200g soft brown sugar</li> <li>50g desiccated coconut</li> <li>1 teaspoon nutmeg</li> <li>1 teaspoon cinnamon</li> <li>1 teaspoon baking soda</li> <li>1 teaspoon baking powder 300g grated carrots</li> <li>100g chopped roasted pecans</li> <li>80g sultanas</li> </ul> <p><em>For the icing</em></p> <ul> <li>150g butter, softened</li> <li>1/2 teaspoon vanilla extract</li> <li>2 cups icing sugar</li> <li>125g cream cheese</li> <li>2 teaspoon nutmeg powder</li> </ul> <p><em>For decoration</em></p> <ul> <li>Handful roasted pecans, chopped</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Preheat oven to 180°C fan bake. Line 2 x 22cm tins with baking paper.</li> <li>In the bowl of an electric mixer, beat eggs, oil, yoghurt, vanilla and orange zest until smooth. Gradually add flour, ground almonds, sugar, coconut, spices and raising agents. Stop your mixer once just combined – do not over mix.</li> <li>Fold through grated carrots, pecans and sultanas.</li> <li>Divide batter evenly between the 2 cake tins.</li> <li>Bake for about 40 minutes. The cakes are ready when golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.</li> <li>Allow cakes to cool for around 10 minutes before turning out onto a rack.</li> <li>Meanwhile, make the icing. In the bowl of an electric mixer, beat butter and vanilla until smooth and then gradually add icing sugar. Add cream cheese a little at a time and continue to beat until light and fluffy. Finally, fold through nutmeg.</li> <li>Once cakes are cool, spread a layer of icing onto one cake and place the other directly on top. Apply a neat coating of icing to the top of the cake and decorate with chopped roasted pecans. Serve at room temperature.</li> <li>Store in an airtight container in the fridge for up to three days.</li> </ol> <p>What’s your favourite cake to bake?</p> <p><em>Written by Jordan Rondel. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Emma Boyd / Stuff.co.nz</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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Layered cheesy eggplant bake

<p>This lightened-up version of the classic Italian dish aubergine parmigiana is made with tender, smoky grilled eggplant slices, layered with breadcrumbs and a rich tomato sauce. Serve hot, cut into wedges, with a crisp green salad and a carafe of vino… salute to that!</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>1/2 cup olive oil</li> <li>1 large onion, finely chopped</li> <li>2–3 garlic cloves, crushed</li> <li>1 teaspoon dried oregano</li> <li>1/2 teaspoon dried sage</li> <li>1 tablespoon tomato paste</li> <li>A pinch of sugar</li> <li>2 tablespoons red wine or dry marsala</li> <li>750g jar of tomato passata</li> <li>1/2–1 cup vegetable stock (or water)</li> <li>4 medium-sized eggplants (about 700–800 g in total)</li> <li>75–100g dairy-free cheese, either cut into slices or grated, plus extra to garnish</li> <li>1/3 cup basil leaves, plus extra to garnish</li> <li>1 cup panko breadcrumbs (mixed with 1 tablespoon nutritional yeast, optional)</li> </ul> <p><em>For topping</em></p> <ul> <li>1 cup panko breadcrumbs</li> <li>2 tablespoons olive oil</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Warm half the olive oil in a large heavy-based saucepan over medium heat. Add the onion and sauté, stirring occasionally, for about 8 minutes, until golden brown and softened.</li> <li>Add the garlic and dried herbs, and cook for a further 30 seconds, until fragrant.</li> <li>Stir in the tomato paste and sugar. Cook for another minute, until the sugar has dissolved, and the tomato paste turns a slightly darker red. Deglaze the pan with the wine or marsala, stirring for about 1 minute to allow the alcohol to evaporate.</li> <li>Stir in the passata. Bring to the boil, stirring constantly, then immediately reduce the heat to low. Cover and leave to simmer for 10 minutes, stirring occasionally so the sauce doesn’t stick. Add the stock and mix well. Remove from the heat, season to taste and set aside.</li> <li>While the sauce is simmering, prepare the eggplants. Heat your barbecue to medium–high; alternatively, use a chargrill pan. Trim the ends from each eggplant, then slice lengthways into 1 cm strips. Lightly brush each side of the eggplant with the remaining olive oil, then grill in batches for about five minutes on each side, or until slightly charred and tender enough for a knife to pierce the middle easily.</li> <li>Preheat the oven to 200°C conventional, or 180°C fan-forced.</li> <li>Lightly grease a 25 cm round baking dish.</li> <li>Ladle one-quarter of the tomato sauce mixture over the bottom of the dish, then add enough eggplant slices to cover in a single layer. Sprinkle with one-third of the cheese, a few basil leaves and one-third of the breadcrumbs.</li> <li>Continue layering with the tomato sauce, eggplant, cheese, basil and breadcrumbs until you’ve used up all your eggplant – make sure your second-last layer is tomato sauce!</li> <li>Sprinkle with the topping breadcrumbs to create a crust.</li> <li>Drizzle with the olive oil and pop the whole thing in the oven.</li> <li>Bake for 25–30 minutes, until the breadcrumb crust is lightly golden. Remove from the oven and leave to stand for a few minutes to let the layers fuse; it will be molten hot!</li> <li>Use a very sharp knife to cut the eggplant bake into wedges.</li> <li>Garnish with extra cheese and basil leaves and tuck in.</li> </ol> <p><img width="163" height="203" src="https://oversixtydev.blob.core.windows.net/media/36148/taste-for-life-animals-australia-book-cover_163x203.jpg" alt="Taste For Life (Animals Australia ) - Book Cover" style="float: right;"/></p> <p><em>Recipe and image courtesy of </em><a href="https://shop.abc.net.au/products/taste-for-life-pbk" target="_blank"><strong><span style="text-decoration: underline;">Taste for Life</span></strong></a><em> by Animals Australia. Published by ABC Books, available in store or <strong><span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/taste-for-life-pbk" target="_blank">online</a></span></strong>.</em></p>

Food & Wine

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Mocha layer cake

<p>If you've after an all-stops-out, can't-resist chocolate cake, this mocha layer cake fits the bill admirably.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>12</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p>Cake</p> <ul> <li>125g dark chocolate</li> <li>3/4 cup boiling water</li> <li>1/4 cup strong espresso coffee</li> <li>1 teaspoon baking soda</li> <li>250g unsalted butter</li> <li>1 1/2 cups caster sugar</li> <li>4 large eggs, separated</li> <li>1 teaspoon vanilla extract</li> <li>1 orange, finely grated zest</li> <li>2 1/2 cups plain flour</li> <li>1 teaspoon baking powder</li> </ul> <p>Icing:</p> <ul> <li>200g butter, softened</li> <li>2 cups icing sugar</li> <li>1 cup cocoa powder</li> <li>2 tablespoons milk, heated</li> <li>2 tablespoons hot espresso coffee</li> <li>1/2 cup sour cream</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>Cake</p> <ol> <li>Heat oven to 180°C. Line two 20cm round cake tins with baking paper.</li> <li>Break chocolate into pieces and place in a small bowl. Pour over boiling water and coffee and stir until smooth. Add baking soda. Leave to cool.</li> <li>Beat butter and caster sugar until light and fluffy. Gradually beat in egg yolks.</li> <li>Mix in vanilla, orange zest and cooled chocolate.</li> <li>Sift flour and baking powder together and fold into chocolate mixture.</li> <li>Beat egg whites until stiff and gently fold into mixture. Pour into tins and bake 50 minutes or until a skewer inserted in the centre comes out clean.</li> <li>Cool slightly before turning out onto racks to cool completely.</li> </ol> <p>Icing</p> <ol> <li>Whiz butter, icing sugar and cocoa in a food processor for a few seconds.</li> <li>Add hot milk and espresso and process until combined.</li> <li>Measure out 1/2 cup icing and combine with sour cream, mixing well.</li> </ol> <p>To assemble</p> <ol> <li>Cut each cake into two layers. Place a layer on a serving plate and spread with a third of the sour cream mixture. Top with another layer of cake and sour cream mixture and repeat until all layers are sandwiched together.</li> <li>Cover cake completely with icing. </li> </ol> <p>Chocolate Curls:</p> <p>Chocolate curls make a cake look truly professional and are quick and easy to make once you get the knack. Dark, milk or white chocolate can be used.</p> <ol> <li>Pour melted chocolate onto a marble slab (or other cool, smooth even surface).</li> <li>Using a metal spatula, spread the chocolate to 2-3mm thickness and leave until set but not completely hard. Using a clean scraper held at about a 45-degree angle, push under the chocolate in a continuous motion away from you to form curls. (If the chocolate isn't firm enough it won't curl; if it's too firm, it will break into shards.) Curls can be used immediately or placed in a plastic container with a lid and stored in the refrigerator until needed.</li> </ol> <p>Are you a fan of chocolate cake? What’s your favourite cake?</p> <p><em>Written by Bernadette Hogg. First appeared on <a href="http://www.stuff.co.nz/"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Manja Wachsmuth / Stuff.co.nz.</em></p> <p><em><strong>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"><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="http://www.oversixty.co.nz/lifestyle/food-wine/2016/11/caramel-and-chocolate-marble-loaf/"><span style="text-decoration: underline;"><em><strong>Caramel and chocolate marble loaf</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/warm-spanish-doughnuts/"><span style="text-decoration: underline;"><em><strong>Warm Spanish doughnuts</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/news/news/2016/11/adults-only-cheesecake-people-are-going-crazy-for/"><span style="text-decoration: underline;"><em><strong>Adults-only cheesecake people are going crazy for</strong></em></span></a></p>

Food & Wine

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Triple-layer chocolate mousse

<p>Deliciously light, this three-toned chocolate mousse is the perfect way to end a tasty meal. And doesn’t it just look incredible?</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 8</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the dark chocolate layer</em></p> <ul> <li>200g dark chocolate (at least 60% cocoa)</li> <li>¼ cup milk</li> <li>¼ tsp. gelatine powder</li> <li>300ml pure cream</li> </ul> <p><em>For the milk chocolate layer</em></p> <ul> <li>250g milk chocolate, chopped</li> <li>¼ cup milk</li> <li>¼ tsp. gelatine powder</li> <li>300ml pure cream</li> </ul> <p><em>For the white chocolate layer</em></p> <ul> <li>250g white chocolate, chopped</li> <li>¼ cup milk</li> <li>¼ tsp. gelatine powder</li> <li>300ml pure cream</li> </ul> <p><em>To decorate</em></p> <ul> <li>Few blocks dark or milk chocolate, shaved</li> <li>Raspberries</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Place a heatproof bowl over a saucepan of simmering water and add the dark chocolate. Stir until melted and smooth, then remove the bowl from the pan and set aside.</li> <li>Place another heatproof bowl over the saucepan and add milk. When the milk becomes warm, stir in the gelatine powder until fully dissolved, then remove the bowl from the pan and set aside.</li> <li>Whip cream until soft peaks form.</li> <li>Stir milk and gelatine mixture into chocolate until well combined, then fold in cream.</li> <li>Distribute mixture equally between eight glasses and chill for one hour.</li> <li>Repeat steps 1 to 5 for milk chocolate layer then pour over dark chocolate layer and let chill for one hour.</li> <li>Repeat again for white chocolate layer and place in fridge for at least three hours (or overnight) until firmly set.</li> <li>Sprinkle with shaved chocolate and top with raspberries. Serve immediately and enjoy.</li> </ol> <p>Are you a chocoholic? What’s your favourite chocolate-packed recipe? Share it with us in the comment section below.</p> <p><em><strong>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>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/08/best-brownie-recipe/"><strong><em><span style="text-decoration: underline;">The perfect brownie recipe</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/07/slow-cooked-chocolate-lava-cake/"><span style="text-decoration: underline;"><em><strong>Slow-cooked chocolate lava cake</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/baked-chocolate-egg-custards/"><strong><em><span style="text-decoration: underline;">Baked chocolate egg custards</span></em></strong></a></p>

Food & Wine

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How to layer without looking bulky

<p>From styling a great outfit to keeping your warm, layering is both fun and practical. But if not done properly it can leave you looking bulky and frumpy.</p> <p>Read our guide below so that you don’t look shapeless while you beat the cold.</p> <p><strong>1. Choose thin layers</strong></p> <p>Lighter layers keep you warm without adding weight. Try a singlet underneath a long sleeve t-shirt, then add a light-weight knit and a jacket.</p> <p><strong>2. Add a pop of colour</strong></p> <p>Keep the eyes up high with a splash of colour on a scarf or a patterned jacket over plain trousers. This takes the attention away from your mid-section.</p> <p><strong>3. Accessorise your style</strong></p> <p>Winter doesn’t mean you can’t add a fun necklace, big earrings or a couple of bracelets. Fun accents help define your style and avoid you looking like you’re heading off to the North Pole.</p> <p><strong>4. Choose your statement piece 
</strong></p> <p>Have something in your wardrobe that gives you the wow factor. This might be a great woollen hat, a leopard-print vest or a bright red chunky scarf.</p> <p><strong>5. Go slim on the bottom</strong></p> <p>Rather than a baggy jumper with baggy trousers, accentuate your shape by wearing slim-fitting jeans or tights with loose tops and jackets. This will avoid you losing your shape under all of the layers.</p> <p>What’s your go-to statement piece for the cooler weather? We would love to hear your style tips in the comments section.</p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/beauty-style/2016/07/5-of-the-most-elegant-accessories/"><strong><em><span style="text-decoration: underline;">5 of the most elegant accessories</span></em></strong></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/beauty-style/2016/06/15-stylish-seniors/"><em><strong><span style="text-decoration: underline;">15 stylish seniors you will love</span></strong></em></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/beauty-style/2016/06/80s-fashion-trends-making-a-comeback/"><em><strong><span style="text-decoration: underline;">15 fashion trends from the 80s that are making a comeback</span></strong></em></a></p>

Beauty & Style

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Layered chocolate cream pavlova

<p>This layered chocolate cream pavlova is the perfect, sweet treat to enjoy with a cup of tea in the afternoon. As close as you’ll get to heaven on a plate!</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 12</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>6 egg whites</li> <li>1 ½ cups caster sugar</li> <li>2 teaspoons white vinegar</li> <li>1 tablespoon cornflour</li> <li>2 teaspoons vanilla extract</li> <li>¾ cup flaked almonds</li> <li>100g dark chocolate, finely chopped</li> <li>300ml thickened cream</li> <li>1 tablespoon marsala (optional)</li> <li>2 teaspoons instant espresso coffee powder</li> <li>200ml crème fraiche</li> <li>500g fresh mixed berries</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin, draw a 20cm circle on three pieces of baking paper and line three baking trays.</li> <li>Preheat your over to 120°C.</li> <li>Using an electric mixer, beat egg whites in a clean, dry bowl until soft peaks.</li> <li>Gradually add sugar, beating well between additions until the sugar dissolves and the mixture is thick and glossy.</li> <li>Beat in the vinegar, cornflour and vanilla until combined.</li> <li>Divide the meringue between the prepared trays and spread evenly to the edges of the circles. Sprinkle with almonds before baking.</li> <li>Bake at 120°C for 50-60 minutes, rotating the trays every 20 minutes, or until firm to touch.</li> <li>Turn off oven. Leave meringues in the oven, with the door ajar, to cool completely.</li> <li>To make chocolate cream, bring 100ml of the cream, marsala and coffee powder just to the boil in a small saucepan over low heat.</li> <li>Remove from heat and add chocolate, stirring until melted and smooth.</li> <li>Transfer to a bowl and cool to room temperature.</li> <li>Beat the crème fraiche and the remaining cream together with an electric mixer until firm peaks just form. Do not over-beat.</li> <li>Add the cooled chocolate mixture and fold together until combined.</li> <li>Refrigerate for 30 minutes or until thickened slightly, if necessary.</li> <li>Place one meringue disk on a serving plate and spread with half the chocolate cream.</li> <li>Repeat with remaining meringue and chocolate cream, finishing with the last meringue.</li> <li>Scatter with berries and serve.</li> </ol> <p>What’s your trick to the perfect pavlova? Do you have any variations on the Aussie favourite that you’d like to share with our readers? Let us know in the comments, we’d love to hear from you!</p> <p><em>Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank"><strong><span style="text-decoration: underline;">visit their site for more delicious food ideas</span></strong></a>.</em></p> <p><strong><em>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>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2015/12/chocolate-macadamias-pavlova-stack/"><span style="text-decoration: underline;"><em><strong>Chocolate macadamias pavlova stack</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/04/limoncello-meringue-pie/"><span style="text-decoration: underline;"><em><strong>Limoncello meringue pie</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/strawberry-star-biscuits/"><span style="text-decoration: underline;"><em><strong>Strawberry star biscuits</strong></em></span></a></p>

Food & Wine

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Chocolate coffee layer cake

<p>Perfect for birthdays or even occasions that are a little more special, this dark chocolate cake has a dense, chocolatey flavour intensified by the coffee.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>90g dark chocolate bits</li> <li>1 ½ cups instant coffee powder or granules</li> <li>3 cups sugar</li> <li>2 ½ cups flour</li> <li>1 ½ cups dark cocoa powder</li> <li>2 teaspoon baking soda</li> <li>¾ teaspoon baking powder</li> <li>1 ¼ teaspoon salt</li> <li>3 eggs</li> <li>¾ cup vegetable oil</li> <li>1 ½ cups buttermilk, shaken</li> <li>¾ teaspoon vanilla essence</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin, preheat oven to 150°C and grease and line two 25cm cake tins with baking paper.</li> <li>Put the chocolate in a bowl, add instant coffee powder or granules and pour 1 ½ cups boiling water over the chocolate. Mix together until smooth.</li> <li>Sift the flour, baking powder, baking soda and salt together in a large bowl.</li> <li>Beat eggs until thickened and lemon coloured (around five minutes).</li> <li>Slowly add the oil, buttermilk and vanilla, beating after each addition.</li> <li>Then add the sugar, before mixing in the chocolate and coffee mixture.</li> <li>Sift the cocoa powder over the bowl and mix until combined.</li> <li>Pour half of the flour mixture over the wet mixture and mix until the flour is combined.</li> <li>Add the other half and beat it all together until well combined.</li> <li>Divide the batter between the tins and bake in the middle of the oven, rotating after 30 minutes, until a skewer inserted into the middle comes out clean or with a few moist crumbs attached, around about an hour.</li> <li>Leave to cool completely in the tins and then turn out onto a wire rack to set.</li> <li>Put them into an airtight container the next morning until ready to decorate.</li> </ol> <p>What’s your secret to the perfect chocolate cake? Please share your tips and hints in the comments below.</p> <p><em>Written by Chloe Kincaid. First appeared on <a href="http://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/2016/04/dairy-free-chocolate-cake-recipe/"><span style="text-decoration: underline;"><em><strong>Chocolate cake without milk, eggs or butter</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/04/chocolate-guinness-cake/"><strong><em><span style="text-decoration: underline;">Chocolate Guinness cake</span></em></strong></a></p> <p><a href="/news/news/2016/02/secret-ingredient-for-perfect-chocolate-cake/"><em><span style="text-decoration: underline;"><strong>Secret ingredient for perfect chocolate cake</strong></span></em></a></p>

Food & Wine

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Citrus layer cake

<p>The humble sponge cake is transformed into a moist citrusy layer cake with this recipe. I used lemon curd, but you could substitute oranges, blood oranges or grapefruit. The cake is finished with a simple lemon trickle icing and it never hurts to serve it with lashings of whipped cream.</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <p><strong>For the lemon curd</strong></p> <ul> <li>100g butter</li> <li>200g caster sugar</li> <li>Grated zest and juice of 3 lemons (you need 1⁄2 cup juice)</li> <li>3 eggs and 2 egg yolks, beaten</li> </ul> <p><strong>For the cake</strong></p> <ul> <li>3 eggs</li> <li>3⁄4 cup caster sugar</li> <li>1 cup flour</li> <li>1 teaspoon baking powder</li> <li>2 tablespoons milk</li> <li>45g butter</li> <li>Grated zest of 1 orange and 1 tablespoon juice</li> </ul> <p><strong>For the lemon trickle icing</strong></p> <ul> <li>25g butter, melted</li> <li>Grated zest of 1 lemon and 1 tablespoon juice</li> <li>2 tablespoons boiling water</li> <li>2 cups icing sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method </span></strong></p> <p>1. To make the lemon curd, in a heavy-based saucepan heat the butter, sugar, and lemon zest and juice over a low heat until the butter and sugar have dissolved.</p> <p>2. Strain the eggs through a sieve then add to the saucepan, stirring with a wooden spoon constantly until the mix thickens (about 5 minutes). Be careful not to let the curd boil or it will curdle. Makes 2 cups (you need about 1 cup for the cake). Pour into clean, sterilised jars and, once cool, store in the refrigerator for 1-2 weeks.</p> <p>3. To make the cake, preheat the oven to 180°C. Butter and flour 2 x 20cm round sandwich tins or a large tin (adjust the cooking time for the large tin to 25-30 minutes).</p> <p>4. Beat the eggs and sugar until thick and creamy. Sift the flour and baking powder, and fold gently through the egg mixture. In a small saucepan, place the milk and butter, and heat until the butter has melted, but don't let it boil. Add the orange zest and juice then fold through the batter.</p> <p>5. Divide the mixture between the 2 tins, smooth the tops and bake for 15 minutes or until the sponge comes away from the sides and the top bounces back when pressed gently.</p> <p>6. Allow the cakes to cool for 10 minutes before removing from the tin. When cold cut each cake in half horizontally. Use a palette knife to spread a generous amount of lemon curd between the layers and stack on top of each other.</p> <p>7. To make the lemon trickle icing, combine all the ingredients, whisking until smooth. Drizzle the icing over the cake and allow to set. Garnish with candied peel if you wish.</p> <p>Written by Ginny Grant. Appeared on <span style="text-decoration: underline;"><strong><a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a> </strong></span></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, head to the <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">abcshop.com.au</a> </span>to order your copy now. </strong></em></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/12/watermelon-and-snow-pea-salad-with-marinated-feta/">Watermelon and snow pea salad with marinated feta</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/12/apple-and-blueberry-yogurt-bars/">Apple and blueberry yogurt bars</a></strong></em></span></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/pecan-pie-recipe/"><span style="text-decoration: underline;"><em><strong>Pecan pie</strong></em></span></a></p>

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Two layer chocolate strawberry cake

<p>This double chocolate and strawberry cake is so rich and decadent, we defy you not to have seconds.</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>1 package of chocolate cake mix</li> <li>1 package of chocolate pudding mix</li> <li>4 eggs</li> <li>¾ cup of water</li> <li>1 cup of sour cream</li> <li>¼ cup of canola oil</li> <li>110g of chocolate, melted</li> </ul> <p><em>Frosting:</em></p> <ul> <li>2 cups of butter</li> <li>4 cups of confectioner’s sugar</li> <li>¾ cup of baking cocoa</li> <li>½ cup of milk</li> </ul> <p><em>Topping:</em></p> <ul> <li>½ kg of strawberries</li> <li>110g of chocolate, chopped</li> <li>½ cup of whipping cream</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>Combine chocolate cake mix, instant pudding mix, eggs, sour cream, water, canola oil and 110g of melted chocolate in a mixer and beat.</li> <li>Preheat oven to 175 degrees Celsius and grease and flour two 22cm baking pans.</li> <li>Transfer mix to pans and bake for 28-32 minutes. Let cool for 10 minutes and remove from pans.</li> <li>Frosting: Cream butter, sugar and cocoa. Add milk and beat.</li> <li>Spread frosting over top of one cake and layer with the second. Frost sides and top.</li> <li>Topping: Place chocolate in a bowl and boil cream. Pour cream atop chocolate and whisk.</li> <li>Pour topping over cake and arrange strawberries decoratively. Serve.</li> </ol> <p><strong>Related links:</strong></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/06/strawberry-shortcake/">Strawberry shortcake</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/07/strawberry-jelly/">Fresh strawberry jelly</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/07/chocolate-raspberry-cupcakes/">Chocolate and raspberry cupcakes</a></strong></span></em></p>

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Passionfruit layer cake

<p>While this looks almost too good to eat, at first bite you won’t have a problem devouring it. Heaven on a plate!</p><p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p><ul><li>500g butter, softened</li><li>2 cups caster sugar</li><li>2 tablespoons finely grated lemon rind</li><li>8 eggs</li><li>3 cups self-raising flour</li><li>1/4 cup lemon juice</li><li>1 ¾ cups sour cream</li><li>500g cream cheese, at room temperature</li><li>1 cup icing sugar mixture</li><li>Fresh flowers, to decorate</li></ul><p><em>Passionfruit syrup</em></p><ul><li>½ cup fresh passionfruit pulp</li><li>¼ cup caster sugar</li></ul><p><strong><span style="text-decoration: underline;">Method:</span></strong></p><p>1. Preheat oven to 180°C. Grease and line the base and side of two 22cm round cake pans with baking paper.</p><p>2. Using an electric mixer, beat the butter, caster sugar and lemon rind together until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add the flour and stir to combine. Add the lemon juice and one cup of the sour cream and stir until just combined.</p><p>3. Spoon the mixture evenly among the lined pans. Use the back of a spoon to smooth the surface. Bake in preheated oven for 45 minutes or until a skewer inserted in the centres comes out clean. Remove from oven and set aside for five minutes before turning on to a wire rack to cool completely.</p><p>4. To make the passionfruit syrup, combine the passionfruit and sugar in a small saucepan over low heat. Cook, stirring, for five minutes or until sugar dissolves. Increase heat to medium and bring to a simmer. Cook, stirring occasionally, for two minutes or until syrup thickens slightly. Remove from heat and set aside to cool completely.</p><p>5. Use an electric mixer to beat the cream cheese and remaining sour cream together until light and fluffy. Add the icing sugar and beat until well combined.</p><p>6. Use a serrated knife to split each cake in half. Place a cake layer on a serving plate. Drizzle with one-third of the passionfruit syrup. Spread with one-quarter of the cream cheese icing. Continue layering with remaining cake layers, passionfruit syrup and cream cheese icing. Decorate the top with fresh flowers.</p><p><strong>Related links:&nbsp;</strong></p><p><em><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/03/cherry-and-raspberry-gratin/" target="_blank">Cherry and raspberry gratin</a></span></strong></em></p><p><em><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/02/apple-and-cinnamon-cake/" target="_blank">Apple and cinnamon cake</a></span>&nbsp;</strong></em></p><p><em><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/01/carrot-cake/" target="_blank">Carrot cake with lemon-infused cream cheese icing</a></span></strong></em></p>

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