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Papaya lime bars

In the mood for baking? These tangy, juicy bars will be a perfect snack for the whole family. Serves 12 Prep time: 10 minutes Cook time: 30 minutes Ingredients: For the crust <ul> <li>100 g butter, melted</li> <li>1 cup flour (130 g)</li> <li>1/2 cup icing sugar mixture (60 g)</li> <li>1/4 tsp baking powder</li> <li>zest from 1 lime – approx. 1 tsp</li> <li>pinch sea salt</li> </ul> For the filling <ul> <li>1/2 cup mashed papaya (125 g)</li> <li>1⁄3 cup lime juice (80 ml)</li> <li>2 eggs</li> <li>1/4 cup caster sugar (60 g)</li> <li>2 Tbsp cornflour (20 g)</li> <li>zest from 1 lime – approx. 1 tsp</li> <li>1⁄4 tsp sea salt</li> </ul> Method: <ol> <li>Preheat oven to 180°C. Lightly coat a 20cm x 20cm pan with cooking spray, then line the base and two sides with a single strip of baking paper.</li> <li>In a medium bowl combine the dry ingredients for the crust (flour through salt) and mix well. Add melted butter and stir to create a soft dough. Turn dough into the prepared pan and press evenly across the base.</li> <li>Par-bake the crust for 12 mins until just golden. While it’s baking, make the filling.</li> <li>Add papaya and lime juice to a blender jug and puree until smooth. Add remaining filling ingredients (eggs through salt) and pulse to combine.</li> <li>Remove pan from the oven, pour filling over the hot crust and return to the oven. Bake for an additional 18 - 20 mins, until bars are puffed and firm to the touch in the centre.</li> <li>Allow papaya bars to cool in the pan for at least 30 minutes before running a knife around the edge of the slice and using the paper to lift it out onto a rack. Cool completely, then cut into bars to serve.</li> </ol>

Food & Wine

4 Ingredients: Mandarin Friands

<div class="article-body"> Delicious, delectable and, best of all, gluten-free! Serve these as an afternoon treat with tea or coffee. Ingredients <ul> <li>2 large mandarins, peeled and seeded</li> <li>1½ cups almond meal</li> <li>3 eggs, separated</li> <li>2½ tablespoons agave nectar or honey</li> </ul> Directions <ol> <li>Preheat the oven to 180°C.</li> <li>In a food processor, combine the mandarins, almond meal, egg yolks, and agave and blend for 10 seconds.</li> <li>Whisk the egg whites in a clean, dry bowl until soft peaks form, about 4 minutes.</li> <li>Gently fold the mandarin mix into the egg whites.</li> <li>Divide among 12 nonstick muffin or friand moulds and bake for 20 minutes.</li> </ol> Tips You can substitute mandarins for oranges or limes. </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/4-ingredients-mandarin-friands.aspx" data-title="4 Ingredients: Mandarin Friands | WYZA" data-description="Delicious, delectable and, best of all, gluten-free! - wyza.com.au"> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-2e9aab9d-f88e-402e-95ba-e9f92ee30897">Featured in <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2F4-ingredients-gluten-free-lactose-free-kim-mccosker%2Fprod9780980629460.html" target="_blank">4 Ingredients: Gluten Free, Lactose Free</a> By Kim McCosker, RRP $19.95.</div> <div class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-2e9aab9d-f88e-402e-95ba-e9f92ee30897"> Republished with permission of <a href="https://www.wyza.com.au/recipes/4-ingredients-mandarin-friands.aspx">Wyza.com.au</a>. </div> </div> </div>

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

Tropical fruit stack with basil lime syrup

Make the most of the tail end of the melon season with this beautifully refreshing fruit salad, which is simple to make, but elegant enough to be a dinner party dessert. It's also perfect as a light breakfast. Serves: 2 For the syrup <ul> <li>40ml water </li> <li>30ml honey</li> <li>juice of 3 limes</li> <li>10 large basil leaves, sliced finely </li> </ul> For the fruit <ul> <li>½ small watermelon</li> <li>½ small rock melon</li> <li>2 ripe mangoes</li> </ul> Method: 1. First, make the syrup: Warm the water, honey, lime juice and sliced basil leaves in a small pot. Once the honey has melted, set the syrup aside to cool. When cool enough to handle, pass the syrup through a sieve and discard the basil leaves. 2. Cut the watermelon into 2cm thick slices and using a circular cookie cutter or a glass (about 7cm is ideal), cut out 4 circles from the flesh. Repeat this process with the rock melon. 3. Peel the mangoes with a sharp knife and cut 1cm off each side to get flat sides. Cut 2cm slices either side of the stone to get 4 oval-shaped rounds. Cut out 4 circles using the same glass/cookie cutter. 4. On 2 serving plates, build 2 stacks with the watermelon, rock melon and mango circles. Repeat the process until the stack is 6 rounds high. Once the syrup is cool, pour it over the fruit and serve immediately. Written by Jordan Rondel. First appeared on <a href="http://www.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 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

Sweet potato oven fries with lime coriander dipping sauce

Oven-baked sweet potato fries sing with a zingy lime dipping sauce. It’s the perfect game-day snack. You just might need to double the recipe. Ingredients: For the fries <ul> <li>1 large sweet potato, about 650 g, peeled and cut into chips, about 1 cm thick</li> <li>2 tablespoons polenta</li> <li>1 teaspoon sea salt</li> <li>½ teaspoon smoked paprika, or use ground cumin</li> <li>½ teaspoon freshly ground black pepper</li> <li>2 tablespoons olive oil</li> </ul> For the dipping sauce <ul> <li>125 ml mayonnaise</li> <li>½ small garlic clove, finely chopped</li> <li>2 tablespoons finely chopped fresh coriander leaves</li> <li>3 teaspoons lime juice</li> <li>½ teaspoon grated lime zest</li> <li>½ teaspoon Tabasco or other hot sauce, or to taste</li> <li>½ teaspoon sea salt</li> <li>¼ teaspoon freshly ground black pepper</li> </ul> Method: <ol start="1"> <li>Put the sweet potato chips in a large mixing bowl, cover with cold water and leave for 30 minutes. Rinse and drain the sweet potatoes in a colander, then tip them onto paper towel to dry. Blot any remaining visible moisture with paper towel.</li> <li>Preheat the oven to 210°C. Adjust the oven racks so there is one at the top of the oven and one at the bottom. Put 2 baking trays in the oven to heat.</li> <li>In a small mixing bowl, whisk or stir the polenta, sea salt, paprika and pepper until combined.</li> <li>In a large mixing bowl, toss the sweet potato chips in the oil until each chip is coated. Tip the polenta/spice mix over the chips and toss well, until all the chips are well coated.</li> <li>Remove the baking trays from the oven and line with baking paper. Spread half of the chips on each tray, making sure there is plenty of room between the chips. Bake for 20 minutes, then turn the chips and rotate the trays. Bake until the edges of the chips are turning dark, about 15–20 minutes more.</li> <li>Meanwhile, make the dipping sauce. In a small mixing bowl, stir together the mayonnaise, garlic, coriander, lime juice, lime zest, Tabasco, salt and pepper.</li> <li>To serve, place the fries on a plate with the dipping sauce in a small dish on the side.</li> </ol> Tip: use orange sweet potato. <img width="182" height="171" src="https://oversixtydev.blob.core.windows.net/media/36509/image__182x171.jpg" alt="Image_ (276)" style="float: right;"/> This is an edited extract from The Potato Cookbook by Dale Whybrow published by Hardie Grant Books RRP $24.99 and is available in stores nationally. Image credit: Ben Cole. 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

Crispy chicken tacos with lime aioli

These tacos are a flavoursome, refreshing and light meal option. Try them tonight. Ingredients: <ul> <li>Vegetable oil, to shallow-fry</li> <li>600g chicken breast schnitzels</li> <li>150g (1/2 cup) aioli</li> <li>1 tablespoon lime juice</li> <li>6 tortillas</li> <li>80g (1 cup) red onion, chopped</li> <li>1 avocado, peeled, stoned, chopped</li> <li>200g punnet tomatoes, halved</li> <li>80g of red capsicum, chopped</li> <li>1/3 cup parsley leaves</li> <li>Lime wedges, to serve</li> </ul> Method: 1. Heat oil on medium-high heat in a large frying pan. Add chicken and cook for 2 mins each side or until golden. Transfer to a plate lined with paper towel and thickly slice. 2. Combine aioli and lime juice into a small bowl. 3. Take half the aioli mixture and divide among tortillas. Top with sliced onion, chicken, avocado, tomato, remaining aioli mixture, capsicum and parsley leaves. Serve with lime wedges. 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

Shortbread fingers with strawberry and lime coulis

This dessert reminds me of a modern Eaton mess with its satisfying tart, creamy, sweet and crunchy elements. The strawberry and lime coulis balances the coconut yoghurt, and the golden, buttery shortbread can be used as a delicious spoon. Serves: Four Ingredients: Shortbread <ul> <li>100g unsalted butter, softened</li> <li>50g icing sugar</li> <li>1 teaspoon vanilla extract</li> <li>Zest of 1 lime</li> <li>100g plain flour</li> <li>50g cornflour</li> <li>Generous pinch sea salt</li> </ul> Coulis: <ul> <li>2 punnets fresh strawberries, washed and tops removed</li> <li>Juice of 1 lime</li> <li>2 tablespoon honey</li> <li>2 tablespoon cream</li> </ul> To serve: <ul> <li>2 cups unsweetened coconut yoghurt</li> </ul> Method: <ol> <li>First, make the shortbread. In the bowl of an electric mixer, cream butter, icing sugar, vanilla and lime zest until light and fluffy. Add flour, cornflour and salt in two lots and mix until the dough goes just past the crumbly stage and begins to clump. Be careful not to over mix.</li> <li>Lay a long sheet of plastic wrap on the bench and place dough in the middle.</li> <li>Place another sheet on top and roll dough out into a rough rectangle about 16cm x 18cm (this way your bench and rolling pin remain clean).</li> <li>Enclose the dough in the plastic wrap and place it in the fridge for 30 minutes.</li> <li>Preheat oven to 170C and line a baking tray with baking paper.</li> <li>Unwrap shortbread rectangle and place on a chopping board.</li> <li>Using a sharp knife, cut 8 fingers measuring about 2cm x 18cm each and place on prepared baking sheet, about 3cm apart. Bake for about 15 minutes or until the cookies are golden.</li> <li>Take out of oven and cool for 10 minutes before transferring to a rack.</li> <li>To make coulis, place strawberries, lime juice, honey and cream in a processor and blend.</li> <li>Taste for sweetness and add a little more honey if you like.</li> <li>To serve, scoop 1/2 cup coconut yoghurt into four serving cups. Spoon over a generous amount of strawberry coulis and place two shortbread fingers in each.</li> <li>Eat immediately!</li> </ol> Written by Jordan Rondel. First appeared on <a href="http://www.stuff.co.nz/">Stuff.co.nz</a>. Image credit: Emma Boyd / Stuff.co.nz. 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">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/shortbread/">Shortbread</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/shortbread-with-flaked-almonds-and-cranberries/">Shortbread with flaked almonds and cranberries</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/08/shortbread-cookies/">Classic shortbread cookies</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"> </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

Prawn and vermicelli salad with coconut cream, kaffir lime and betel leaves

This Thai dish eats beautifully as a stand-alone salad or component of a feast, or you can wrap the salad in the betel leaves (you'll just need a few extra) and eat as hand-held morsels - perfect for entertaining, and the recipe can be easily multiplied to fit your needs. Serves: 6 Ingredients: <ul> <li>100g mung bean vermicelli noodles</li> <li>50ml coconut cream</li> <li>fish sauce, to taste</li> <li>12 green king prawn cutlets, butterflied and blanched in boiling salted water for 90 seconds</li> <li>6 betel leaves</li> <li>4 kaffir lime leaves, very finely julienned</li> <li>1 tbsp. fried shallots, ground to a powder</li> </ul> Salad <ul> <li>½ bunch coriander, picked and roughly chopped (reserve 2 roots for the dressing)</li> <li>2 red eschalots, finely sliced</li> <li>2 spring onions, finely sliced</li> <li>2 long red chillies, finely julienned</li> <li>2 limes, peeled and segmented</li> <li>1 lemongrass stem, white part only, very finely sliced</li> <li>50g toasted peanuts, crushed</li> <li>3 bird's eye chillies, chopped</li> <li>2 coriander roots, thoroughly cleaned and chopped</li> <li>1 garlic clove</li> <li>½ tbsp. dried shrimp, chopped</li> <li>50g palm sugar, grated (pick a pale Thai sugar)</li> <li>3 tbsp. fish sauce</li> <li>2 tbsp. lime juice</li> </ul> Method: <ol> <li>For the dressing, grind the chilli, coriander root, garlic, shrimp and palm sugar as finely as possible using a mortar and pestle, then mix in the fish sauce and lime juice until combined. Adjust the balance with more fish, sauce or sugar if necessary.</li> <li>Place the noodles in a bowl and cover with boiling water. Set aside for four minutes, then drain and cut into short lengths.</li> <li>Dress the noodles with the coconut cream and season to taste with a splash of fish sauce.</li> <li>For the salad, combine all the ingredients in a medium bowl. Add the prawns and dressing and toss gently but thoroughly.</li> <li>Arrange the betel leaves on a serving platter, followed by the noodles and prawn salad mix. Scatter over the shredded lime leaves and shallot powder and serve.</li> </ol> Tips: <ol> <li>Seek out a quality fish sauce, they're not that expensive and the difference is amazing.</li> <li>Cooked crabmeat would work well instead of prawns.</li> <li>If you can't find betel leaves (generally available from Asian grocers) and want to serve individual portions, lettuce cups would be a good substitute.</li> </ol> Tell us in the comments below, how do you like your prawns? In a salad? Or a soup? Or something else entirely? 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 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="http://www.oversixty.com.au/lifestyle/food-wine/2016/04/pork-and-prawn-dumpling-soup/">Pork and prawn dumpling soup</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/03/prawn-and-tofu-stir-fry/">Prawn and tofu stir-fry</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/03/bbq-prawns-with-macadamia-dukkah-and-mint-lemon-yoghurt/">BBQ prawns with macadamia dukkah and mint lemon yoghurt</a>

Food & Wine

Raspberry and lime baby cakes

These sweet little gems will impress guests of all ages. You could make 12 regular cupcakes with this recipe (just bake for 5-10 minutes longer), but I quite like them to be bite-sized. A simple tip to make your (good quality) store-bought lemon curd truly zingy is to stir through the juice and zest of one fresh lemon. Another note about this recipe is that you'll notice there is no raising agent in the ingredients; don't fret – this is not a typo – the eggs do all the raising here. Makes: around 30 babycakes Ingredients: <ul> <li>180g butter, softened</li> <li>180g caster sugar</li> <li>4 small organic eggs</li> <li>1 tsp vanilla extract</li> <li>160g ground almonds</li> <li>60g spelt or plain flour (or buckwheat flour if you need this to be gluten free)</li> <li>Zest and juice of 1 lime</li> <li>¾ cup of frozen raspberries</li> </ul> For topping <ul> <li>Good quality lemon curd (store-bought or homemade)</li> <li>Freeze dried raspberries for sprinkling</li> </ul> Method: <ol> <li>Preheat the oven to 180ºC fan bake. Grease 30 mini muffin holes, or use paper liners. I prefer to use silicone moulds because they do a great job of preventing sticking.</li> <li>In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy (you can use egg beaters if you don't have an electric mixer).</li> <li>Beat in the eggs, one at a time, along with the vanilla.</li> <li>Gradually fold in the ground almonds and flour, then the lime zest and juice.</li> <li>Spoon the batter into the mini muffin holes, filling them to about three quarters. Place one raspberry into each one and press each down lightly with a spoon.</li> <li>Bake for approximately 15-20 minutes. The baby cakes are ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.</li> <li>If you didn't use paper liners, allow the baby cakes to cool for around 10 minutes before turning out onto a cooling rack. If you did use liners, take the cakes out of the tin/silicone moulds when cool enough to touch.</li> <li>Once the baby cakes have fully cooled, use a teaspoon to put some lemon curd onto each one and crumble over some freeze-dried raspberries.</li> <li>Refrigerate in an airtight container for up to 3 days.</li> </ol> Delicious! What’s your favourite dessert to bake for family gatherings? Tell us about it in the comments below. 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 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/2016/07/mini-apple-pies/">Mini apple pies</a> <a href="/lifestyle/food-wine/2016/07/pear-and-berry-crumbles/">Pear and berry crumbles</a> <a href="/lifestyle/food-wine/2016/06/little-lemongrass-cakes/">Little lemongrass cakes</a>

Food & Wine

Tiered orange blossom and lime cake

A subtle hint of orange blossom in this lovely cake makes it truly something special. Instead of making it a tiered cake, you could use two tins (22cm) and you can easily make it gluten-free by replacing the spelt flour with buckwheat flour. Serves: 18 Ingredients: <ul> <li>300g butter, softened</li> <li>300g caster sugar</li> <li>6 eggs</li> <li>2 tsp vanilla extract</li> <li>300g ground almonds</li> <li>75g plain flour or spelt flour</li> <li>zest and juice of 2 large, unwaxed limes</li> <li>1 tbsp orange blossom water</li> </ul> Icing <ul> <li>150g butter, softened</li> <li>½ tsp vanilla extract</li> <li>2 cups icing sugar</li> <li>125g cream cheese</li> </ul> Topping <ul> <li>Roughly chopped pistachios</li> <li>Store bought lemon or lime curd</li> <li>Dried or fresh rose petals</li> </ul> Method: <ol> <li>Preheat the oven to 180ºC fan bake. Line 1 x 10" (25cm) and 1 x 6" (15cm) tin with baking paper.</li> <li>In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.</li> <li>Beat in the eggs, one at a time, along with the vanilla.</li> <li>Gradually fold in the ground almonds and flour, then add the lime zest and juice and the orange blossom water.</li> <li>Divide the batter evenly between the 2 cake tins.</li> <li>Bake for approximately 35 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 the cakes to cool for around 10 minutes before turning out onto a cooling rack.</li> <li>Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter and vanilla until smooth and then gradually add the icing sugar. Add the cream cheese little by little and continue to beat until light and fluffy.</li> <li>Once the cakes are completely cool, spread a layer of icing onto the large layer and place the small layer directly on top. Apply a neat coating of icing to the top of the cake, and decorate with curd, pistachios and rose petals.</li> <li>Store in the fridge, in an airtight container for up to 3 days.</li> </ol> Did you like this recipe? Let us know in the comments below. Written by Jordan Rondel. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz.</a> Related links: <a href="/lifestyle/food-wine/2016/06/little-lemongrass-cakes/">Little lemongrass cakes</a> <a href="/lifestyle/food-wine/2016/06/one-minute-lemon-raspberry-and-yoghurt-mug-puddings/">One minute lemon raspberry and yoghurt mug puddings</a> <a href="/lifestyle/food-wine/2016/04/flourless-pear-and-almond-cake/">Flourless pear and almond cake</a>

Food & Wine

Grilled salmon with apple, lime and yogurt slaw

Spruce up your favourite fish with this delicious apple, lime and yogurt slaw. Served with soba noodles for an Asian twist, this delicious dish will definitely make its way into your regular rotation. Serves: 4 Ingredients: <ul> <li>¼ red cabbage, finely shredded</li> <li>1 Granny Smith apple, cut into julienne strips</li> <li>75g snow peas, trimmed and cut into julienne strips</li> <li>2 tablespoons chopped coriander leaves</li> <li>1 cup reduced fat natural yogurt</li> <li>1 teaspoon finely grated lime rind</li> <li>2 teaspoon lime juice</li> <li>4 x 140g pieces Atlantic salmon fillets</li> <li>1 teaspoon sesame oil</li> <li>200g buckwheat soba noodles, cooked and chilled, for serving</li> <li>2 teaspoons toasted sesame seeds</li> <li>8 sprigs coriander, extra</li> </ul> Method: <ol start="1"> <li>Combine cabbage, apple, snow peas and coriander in a large bowl.</li> <li>Mix yogurt, lime rind and juice in a small bowl to make a dressing. Pour two thirds of the dressing over the salad and gently toss to combine.</li> <li>Coat salmon in sesame oil and cook skin side down in a hot frypan for 4-5 minutes. Turn and cook for a further 3 minutes until almost cooked through.</li> <li>Divide soba noodles between 4 serving plates, top with salmon and coleslaw, drizzle with remaining dressing, sprinkle with sesame seeds and top with extra coriander.</li> </ol> Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank">visit their site for more delicious food ideas.</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/2016/04/seared-salmon-with-scallops-and-minted-pea-paste/">Seared salmon with scallops and minted pea paste</a> <a href="/lifestyle/food-wine/2016/04/how-to-make-the-perfect-coleslaw/">How to make the perfect coleslaw</a> <a href="/lifestyle/food-wine/2016/03/how-to-cook-the-perfect-crispy-skin-salmon/">How to cook the perfect crispy skin salmon</a>

Food & Wine

Red lentil and coconut dhal with kaffir lime and lemongrass

With winter proper just around the corner, this recipe ensures you have a tasty, wholesome dish to keep you and the family warm on those long, cold nights. Ingredients: <ul> <li>1 shallot or ½ red onion, thinly sliced</li> <li>1 clove garlic, minced</li> <li>1 teaspoon finely-grated ginger</li> <li>1 kaffir lime leaf, central stem removed, finely sliced</li> <li>½ stalk lemongrass, tough outer layer removed and finely diced</li> <li>1 tablespoon yellow curry paste</li> <li>½ cup split red lentils</li> <li>1 cup coconut milk</li> <li>1 cup water</li> <li>1 teaspoon fish or soy sauce</li> <li>2 teaspoons brown sugar</li> <li>Juice of 1 lemon</li> <li>1 capsicum</li> <li>1 tomato</li> <li>2–3 handfuls baby spinach leaves</li> <li>Steamed white or brown basmati rice</li> <li>2–3 tablespoons coriander leaves</li> <li>¼–½ cup roasted cashew nuts</li> </ul> Method: <ol> <li>To begin, splash a drizzle of oil in a medium pot or pan (with a lid) on medium heat.</li> <li>Cook shallot/onion, garlic, ginger, kaffir lime leaf and lemongrass for about three minutes.</li> <li>If your shallot/onion starts to stick, add a splash of water.</li> <li>Add curry paste, lentils, and a dash of coconut milk.</li> <li>Stir to coat and cook, stirring, for a couple of minutes until fragrant.</li> <li>Add the remaining coconut milk as well as 1/2 cup of water, the fish/soy sauce, sugar and lemon juice. Bring this mixture to a simmer.</li> <li>Reduce the heat to low and cover and let simmer for around 25 minutes.</li> <li>To ensure the lentils are cooked through stir occasionally, and if at any point the dhal looks too dry add up to 1/2 a cup of water.</li> <li>Slice capsicum after removing core, then add to the curry and simmer for five minutes.</li> <li>Dice tomato, roughly chop coriander and once the dhal is cooked, stir through tomato and spinach and season to taste with salt. At this point remove from heat.</li> <li>To serve, spoon steamed rice onto each plate or into each bowl.</li> <li>Spoon red lentil and coconut dhal on top. Garnish with coriander and cashew nuts.</li> </ol> Written by Nadia Lim. 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="/lifestyle/food-wine/2016/04/potato-and-pea-curry/">Potato and pea curry</a> <a href="/lifestyle/food-wine/2016/04/goan-coconut-lamb-curry/">Goan coconut lamb curry</a> <a href="/lifestyle/food-wine/2016/03/malaysian-fish-curry/">Malaysian fish curry</a>

Food & Wine

Coconut chicken salad with mint and lime

With chicken poached in coconut milk, green beans, cucumber, herbs and peanuts, this fresh salad works great as a light lunch or a side with dinner. Ingredients: <ul> <li>400ml coconut milk</li> <li>3 tbsp fish sauce</li> <li>½ tsp salt</li> <li>4 x 200g chicken breasts</li> <li>250g green beans, topped, not tailed</li> <li>2 small Lebanese cucumbers</li> <li>2 tsp sugar</li> <li>½ tsp salt</li> <li>2 tbsp lime or lemon juice</li> <li>Handful coriander sprigs</li> <li>Handful Asian basil leaves</li> <li>Handful mint leaves</li> <li>½ green chilli, julienned</li> <li>2 tbsp salted peanuts, chopped</li> <li>lime or lemon wedges, for serving</li> <li>salt to taste</li> </ul> Method: <ol> <li>Combine coconut milk with one tablespoon of fish sauce and salt in a pan.</li> <li>Add the chicken breasts and 400 millilitres of cold water, or enough to just cover, and bring to the boil. Simmer gently for 10 minutes, turning the chicken once or twice, then turn off the heat, cover and leave to steep for 30 minutes until cooked through.</li> <li>Cook the green beans in simmering salted water for 4 minutes then drain. Shave the cucumbers lengthwise with a vegetable peeler.</li> <li>To make the dressing, whisk four tablespoons of the chicken breasts' coconut broth with the remaining fish sauce, sugar, salt and lime juice.</li> <li>To serve, drain the chicken and slice.</li> <li>Toss the green beans, cucumber and herbs in half the dressing and arrange on four plates.</li> <li>Add the chicken, spoon over remaining dressing, scatter with peanuts and chilli and serve with lime or lemon wedges.</li> </ol> Written by Jill Dupleix. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Related links: <a href="/lifestyle/food-wine/2016/03/thai-beef-salad/">Thai beef salad</a> <a href="/lifestyle/food-wine/2016/03/energy-boosting-vegetarian-salad/">Energy-boosting vegetarian salad</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/03/cauliflower-steak/">Cauliflower steak with haloumi salad</a>

Food & Wine

Chargrilled chicken with burnt lime vinaigrette and coconut rice

This zesty chargrilled chicken recipe with burnt lime vinaigrette and coconut rice is beyond delicious. Serves: 4 Ingredients <ul> <li>1 free-range chicken</li> <li>6 limes, zest finely grated, flesh segmented by cutting between the natural divisions using a sharp knife</li> <li>2 handfuls (100g) coriander, stalks finely chopped, leaves coarsely chopped</li> <li>4 tablespoons vegetable oil</li> <li>2 fresh red chillies, chopped</li> <li>2 cloves garlic, finely chopped</li> <li>2 tablespoons honey</li> <li>50ml lime juice</li> </ul> Coconut rice <ul> <li>2 cups jasmine rice, well rinsed</li> <li>250ml coconut cream</li> <li>½ teaspoon salt</li> <li>1cm piece ginger, peeled</li> </ul> Method: 1. Spatchcock the chicken by using kitchen shears to cut down each side of the backbone and remove it (you can freeze it to make stock with later). Open out the chicken and push down on the wings firmly to break the breast bone and further flatten the chicken. Remove the cartilage between the breasts if you wish, but leaving it helps prevent the meat from drying out. 2. Mix the lime zest with the coriander stalks, oil, chillies, garlic and honey. Rub half of this over the chicken and leave to marinate for at least 4 hours or overnight. 3. Heat a barbecue or grill pan with a lid over medium heat then grill the lime segments until slightly blackened. Remove and set aside. 4. Grill the chicken on both sides then put the lid down and cook the chicken for about 20 minutes on each side or until the juices run clear when the top of the thigh is pierced with a sharp knife. Remove from the grill and rest. 5. Combine the remaining half of the rub mixture with the charred lime segments, coriander leaves and lime juice, then taste and season with salt and freshly ground black pepper. This is the charred lime vinaigrette. 6. Cut the chicken into 4 portions, divide among plates and spoon the vinaigrette over it. Serve with the coconut rice. 7. To make the coconut rice, put the rice, coconut cream, salt and ginger in a large saucepan with 2 cups of cold water and stir to combine. Bring to the boil over high heat, uncovered, stirring occasionally. 8. Reduce the heat to a low simmer, cover and cook for 10 minutes. Remove from the heat and stand, covered, for 10 minutes, then fluff with a fork and discard the ginger. First appeared on <a href="http://www.stuff.co.nz/%20%20" 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, head to the <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">abcshop.com.au</a> to order your copy now. Related links: <a href="/lifestyle/food-wine/2016/01/chicken-fajitas/">Chicken fajitas</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/thai-style-fish-cakes/">Thai fish cakes</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/chicken-basil-croquettes/">Smoked chicken, sun-dried tomato and basil croquettes</a>

Food & Wine

Ginger lime crab cakes

These delicious ginger lime crab cakes will have you smiling from ear to ear – although it’s hard to stop at one. Serves: Six Ingredients: <ul> <li>400g crab meat</li> <li>½ cup light mayonnaise</li> <li>2 spring onions, minced</li> <li>1 tablespoon diced fresh coriander</li> <li>1 tablespoon lime juice</li> <li>2 teaspoons minced fresh root ginger</li> <li>¼ teaspoon of Tabasco</li> <li>Salt and black pepper, to taste</li> <li>2 eggs</li> <li>90g dried breadcrumbs</li> <li>4 tablespoons olive oil, divided</li> </ul> Serves: <ol> <li>In a large bowl, mix together crab, mayonnaise, spring onions, coriander, lime juice, ginger, Tabasco, salt and pepper.</li> <li>Shape into 12 cakes.</li> <li>In a shallow dish, lightly whisk eggs.</li> <li>Place breadcrumbs in another shallow dish.</li> <li>Dip cakes into egg then press into breadcrumbs to coat on all sides.</li> <li>In a large frying pan, heat 2 tablespoons oil over medium heat.</li> <li>Cook crab cakes in oil adding remaining oil as needed, for 2 minutes per side or until golden.</li> </ol> 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="/lifestyle/food-wine/2015/10/chicken-alfredo-fettucine/">Creamy chicken Alfredo pasta</a> <a href="/lifestyle/food-wine/2015/10/broccoli-zucchini-quiche/">Broccoli, parmesan and zucchini quiche</a> <a href="/lifestyle/food-wine/2015/05/cheesy-pea-and-pesto-pasta/">Cheesy pea and pesto</a><a href="/lifestyle/food-wine/2015/05/cheesy-pea-and-pesto-pasta/"> pasta</a>

Food & Wine

Lime mug cake

Zesty and sweet, you won’t believe how easy it is to make this lime mug cake. Serves: 1 Ingredients: <ul> <li>4 tablespoons flour</li> <li>½ teaspoon baking powder</li> <li>2 teaspoons sugar</li> <li>3 tablespoons milk</li> <li>½ tablespoon vegetable oil</li> <li>½ teaspoon fresh lime zest</li> <li>1 tablespoon lime curd</li> </ul> Method: <ol> <li>Combine all ingredients except the lime zest in a big microwave-safe mug. Mix with a mini whisk or fork until the batter is smooth. </li> <li>Stir in lime zest. </li> <li>Cook in a microwave for about one minute, or until spongy. Let cake cool and enjoy within a few hours of cooking.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/11/lime-cheesecake/">Lime cheesecake</a> <a href="/lifestyle/home-garden/2015/07/cooking-tips-for-one/">Great tips when cooking for one</a> <a href="/lifestyle/food-wine/2015/12/apricot-biscotti-trifle/">Apricot biscotti trifle</a>

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