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Easy-Peasy Porridge with Nutella and Raspberries

Dreading that early morning winter chill? Look no further than this delicious and easy porridge recipe that will transform the way you enjoy a warm bowl of oats! Easy-Peasy Porridge with NUTELLA® and Raspberries Difficulty: ⅓ Time: 20 minutes Serves: 4 Ingredients: <ul> <li dir="ltr" aria-level="1"> 4 cups of Oats </li> <li dir="ltr" aria-level="1"> 800ml Skim Milk </li> <li dir="ltr" aria-level="1"> 40g Sugar </li> </ul> To Serve: <ul> <li dir="ltr" aria-level="1"> 15g (1 tbsp) Nutella® per bowl </li> <li dir="ltr" aria-level="1"> 40g roughly-chopped hazelnuts </li> <li dir="ltr" aria-level="1"> Raspberries </li> </ul> Method: <ol> <li dir="ltr" aria-level="1"> Put the oats and milk in a saucepan. Cook on medium-high heat until the mixture thickens, then add the sugar and keep stirring. Let the porridge cool to room temperature. </li> <li dir="ltr" aria-level="1"> Divide the porridge into 4 bowls and decorate each with 1 tablespoon of Nutella®, chopped hazelnuts and raspberries (or other seasonal fruit if you prefer). </li> <li dir="ltr" aria-level="1"> Serve and enjoy! </li> </ol> Image: Supplied

Food & Wine

Scrumptious mocktail: Raspberry super drink

Prep time: 3 mins Ingredients: <ul> <li>8 Raspberries </li> <li>1 lime quartered</li> <li>8 mint leaves</li> <li>Maple Syrup </li> <li>Sparkling Water</li> </ul> Method: <ol> <li>Place 8 raspberries into glass</li> <li>Cut lime into quarters and place in glass</li> <li>Add 8 mint leaves to glass</li> <li>Add one teaspoon of sweetener (if using) into glass</li> <li>Muddle together for about 1 minute (either with honey stirrer or handle of wooden spoon).</li> <li>Top with Sparkling water </li> <li>Add one spoon of Life-Space Skin Probiotics + Skin Renew and stir gently until dissolved</li> <li>Add ice and garnish</li> </ol> Recipe supplied by Life-Space Probiotics + Skin range, visit: <a rel="noopener noreferrer" href="https://www.lifespaceprobiotics.com/collections/skin-health" target="_blank" data-auth="NotApplicable" data-linkindex="4">www.lifespaceprobiotics.com</a>

Food & Wine

Maggie Beer's fresh raspberry cake

One of Australia's most loved foodies, Maggie Beer, shares her recipe for a delicious raspberry cake. Ingredients: <ul> <li>2 2/3 cup plain flour</li> <li>1 tsp baking powder</li> <li>½ tsp sea salt</li> <li>¼ tsp baking soda</li> <li>1 cup unsalted butter</li> <li>1 ¾ cup sugar</li> <li>1 tsp pure vanilla extract</li> <li>4 eggs</li> <li>½ cup buttermilk</li> <li>2 cup fresh raspberries</li> </ul> Syrup <ul> <li>1 cup Sangiovese Verjuice</li> <li>¼ cup sugar</li> </ul> Method: <ol> <li>Preheat the oven to 180C. Prepare a 20cm cake pan with vegetable-oil cooking spray and parchment paper.</li> <li>Sift together flour, baking powder, salt, and baking soda in a large bowl and set aside.</li> <li>Put the butter and the sugar in the bowl of an electric mixer fitted with the paddle attachment and beat until light and fluffy. Add the vanilla extract. Beat in the eggs one at a time, incorporating each egg completely before adding the next. Incorporate the dry ingredients and the buttermilk, alternating between each, in two additions. Fold in the raspberries and pour into the prepared cake pan. Bake for 30 – 40 minutes.</li> <li>To make the syrup, combine the Sangiovese Verjuice and ¼ cup of sugar and heat to boiling point in a small sauce pan. Continue to simmer until the syrup is reduced to a consistency that coats the back of a spoon. Take off the heat and cool slightly before spooning over the top of the whole cake or drizzle over individual pieces of cake once they have been cut. Serve with thick cream.</li> </ol> Republished with permission of <a href="https://www.wyza.com.au/recipes/maggie-beer-fresh-raspberry-cake.aspx">Wyza</a>.

Food & Wine

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland but gives a fantastic kick to the flavour. Serves: 4 Preparation: 15 minutes, plus 15 minutes cooling Cooking: About 5 minutes Ingredients: <ul> <li>¾ cup (75g) medium oatmeal</li> <li>150ml whipping cream</li> <li>⅔ cup (160g) fromage frais or Greek-style yoghurt</li> <li>2 tablespoons honey</li> <li>2 tablespoons whisky</li> <li>400g raspberries</li> <li>400g raspberries</li> </ul> Method: <ol> <li>Preheat the grill to high.</li> <li>Line the rack of the grill pan with foil and spread the oats over the foil.</li> <li>Toast under the grill for about 3 minutes, stirring once or twice, until the oats are golden.</li> <li>Set aside to cool for about 15 minutes.</li> <li>Roughly chop the oats or transfer to a food processor and blitz until roughly chopped.</li> <li>Put the cream and fromage frais or yoghurt in a bowl and whip together until thick.</li> <li>Stir in the honey and whisky, then fold in half of the toasted oats.</li> <li>Reserve a few raspberries for the decoration.</li> <li>Layer the remaining raspberries with the cream mixture in 4 glass serving dishes, starting with raspberries and ending with a layer of the cream mixture.</li> <li>Decorate each dessert with a sprinkling of the remaining toasted oats and the reserved raspberries.</li> <li>Serve immediately (or keep in the refrigerator for up to 1 hour before serving).</li> </ol> This article first appeared in <a href="http://www.readersdigest.com.au/recipes/raspberry-cranachan">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.innovations.com.au/c/readersdigestsubscribe?utm_source=readersdigest&utm_campaign=RDSUB&utm_medium=display&keycode=WRA85S">here’s our best subscription offer</a>. <img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" />

Food & Wine

Raspberry coconut slice

Come afternoon-tea time, nothing will compare to this timeless, classic baked slice. It’s a guaranteed crowd pleaser! Ingredients: <ul> <li>100g butter, softened</li> <li>¾ cup caster sugar</li> <li>3 eggs</li> <li>¾ cup plain flour</li> <li>½ cup self-raising flour</li> <li>⅓ cup buttermilk</li> <li>⅔ cup raspberry jam</li> <li>1 cup desiccated coconut</li> <li>¾ cup shredded coconut </li> </ul> Method: 1. Preheat oven to 180°C/160°C fan-forced. Grease a three-cm-deep, 20cm by 30cm slice pan. Line with baking paper, allowing two-cm overhang on all sides. 2. Using an electric mixer, beat butter and half a cup sugar until light and fluffy. Add one egg. Beat until combined. Sift flours into mixture. Stir to combine. Stir in buttermilk. 3. Press mixture into base of prepared pan. Spread jam over mixture. 4. Whisk remaining eggs and sugar together in a bowl. Stir in coconuts. Sprinkle mixture over jam. Bake for 35 to 40 minutes or until light golden. Cool in pan. Cut into pieces. Serve. Related links: <a rel="noopener" href="/lifestyle/food-wine/2015/03/chocolate-roulade/" target="_blank">Chocolate roulade</a> <a rel="noopener" href="/lifestyle/food-wine/2015/02/cheesy-potatoes/" target="_blank">Delicious cheese stuff potatoes</a> <a rel="noopener" href="/lifestyle/food-wine/2015/02/apple-pie/" target="_blank">Apple pie</a>

Food & Wine

Mini lamos

Our mini lamos use components of the traditional lamington – think a raspberry mousse, a layer of chocolate and a dousing of desiccated coconut. For this perfect bite-size treat, we use coconut and cacao to create a delicious mousse texture. You can top with fresh raspberries for extra zing. Makes: approximately 15 Ingredients: For the raspberry jam <ul> <li>150 g fresh or frozen raspberries</li> <li>40 ml rice malt syrup</li> <li>Zest and juice of ½ lime</li> <li>2 tablespoons chia seeds</li> <li>45 g fresh raspberries</li> </ul> For the ganache <ul> <li>170 g fresh or frozen raspberries</li> <li>60 ml coconut oil</li> <li>150 g cashews, soaked</li> <li>90 ml coconut nectar</li> <li>4 tablespoons cacao powder</li> <li>1 vanilla bean, split lengthways and seeds scraped</li> <li>Pinch of Himalayan pink salt</li> </ul> To serve <ul> <li>Dessicated coconut</li> <li>3 × 45 g bars of Pana Chocolate Raw Cacao, optional (if you would prefer not to dip in chocolate, the coconut will stick to the ganache)</li> <li>1 teaspoon coconut oil</li> </ul> Method: For the raspberry jam <ol> <li>Defrost the raspberries, if necessary.</li> <li>Blend the raspberries in a high-speed blender with the rice malt syrup and lime zest and juice until smooth.</li> <li>Pour the mixture into a bowl and fold the chia seeds through.</li> <li>Allow to thicken in the fridge for 2 hours, then fold the fresh raspberries through.</li> </ol> For the raspberry chocolate ganache <ol> <li>Blend the raspberries in a high-speed blender until smooth, then strain to remove the seeds and set aside.</li> <li>Melt the coconut oil over a bain-marie.</li> <li>Blend the cashews in a food processor, scraping down the sides regularly, until the oils are released and the mixture has achieved a butter-like consistency.</li> <li>Return the raspberry purée to the blender along with the cashew butter and all remaining ingredients except the coconut oil.</li> <li>Blend the mixture until smooth, then add the melted coconut oil and blend the mixture again.</li> <li>Pour the ganache into the cake or brownie tin. For perfectly square bites, the mixture should reach approximately 2.5 cm up the side.</li> <li>Set in the freezer, then turn the ganache out onto a cutting board and portion it into 2.5 × 2.5 cm pieces.</li> <li>Use a chopstick to make a hole in the centre of each piece, being careful not to poke through the bottom. Twist the chopstick gently to make the hole a little larger.</li> <li>Place the ganache onto a tray and into the fridge until you are ready to assemble your mini lamos.</li> </ol> To assemble <ol> <li>Pipe raspberry jam into the hole in each ganache square until full.</li> <li>Fill a bowl with desiccated coconut.</li> <li>Melt the chocolate over a bain-marie.</li> <li>Add a little coconut oil (approximately 1 teaspoon) to the chocolate to give it an extra smooth consistency.</li> <li>Using a fork, dip each ganache square into the chocolate.</li> <li>Tap the fork against the bowl to remove the excess chocolate, then drop the ganache square into the coconut.</li> <li>Shake the bowl to cover the square completely in coconut.</li> <li>Repeat for all squares, then refrigerate until needed.</li> </ol> <img width="195" height="194" src="https://oversixtydev.blob.core.windows.net/media/33982/pana-chocolate-cvr_195x194.jpg" alt="Pana Chocolate CVR" style="float: right;"/> This is an edited extract from Pana Chocolate, The Recipes by Pana Barbounis published by Hardie Grant Books RRP $36 and is available in stores nationally. Photographer: © Armelle Habib. 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="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/mini-apple-pies/">Mini apple pies</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/06/layered-chocolate-cream-pavlova/">Layered chocolate cream pavlova</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/05/mini-banoffee-pies/">Mini banoffee pies</a>

Food & Wine

Sugar-free chocolate coconut and raspberry gateaux

Another winner from Carolyn Hartz's <a href="http://www.sweetlife.com.au/sugar-free-cookbook">Sugar Free Baking cookbook</a>, this sugar-free chocolate coconut and raspberry gateaux is the perfect way to end a meal. Serves: Eight to 10 Ingredients: Gateaux <ul> <li>Butter or oil, to grease</li> <li>250g raw almonds, ground</li> <li>80g shredded coconut</li> <li>4 large eggs</li> <li>100g natural sweetener</li> <li>Pinch of salt</li> <li>20g cacao powder or good quality cocoa</li> <li>150g coconut oil, melted</li> <li>100g fresh or frozen raspberries</li> </ul> Dairy-free ganache <ul> <li>3 ripe avocados</li> <li>100g coconut oil, melted</li> <li>60g cacao powder or good quality cocoa</li> <li>75g natural sweetener</li> <li>1 teaspoon pure vanilla extract</li> <li>250g fresh raspberries, to decorate</li> <li>Sugar free dark chocolate, shaved or grated, to decorate</li> <li>Powdered natural sweetener for dusting</li> </ul> Method: <ol> <li>To being, preheat oven to 160°C/140°C fan-forced.</li> <li>Brush 4 × 17cm spring form cake pans with butter to grease. Line with baking paper.</li> <li>Combine the ground almonds and coconut in a large bowl, then set aside.</li> <li>Place the eggs, natural sweetener and salt in a clean bowl and using an electric beater on high speed, whisk until pale. Add the cacao and beat on slow speed until combined. Gradually add the coconut oil and beat on medium speed.</li> <li>Add the ground almond and coconut mixture and fold into the egg mixture to combine.</li> <li>Pour a quarter of the cake mixture into each cake pan. Then place a quarter of your raspberries (25g) into each pan and push down into the cake mixture.</li> <li>If you only have a couple of pans, bake one or two cakes at a time until you have four layers.</li> <li>Bake 15 minutes or until a skewer inserted into the centre comes out clean with a few crumbs. Cool for 10 minutes in the pan then turn onto wire racks to finish cooling.</li> <li>To make the diary-free ganache, simply process all ingredients until smooth and shiny.</li> <li>To assemble, use a quarter of the ganache and spread over the first cake layer, top with 50g raspberries. Add the second cake layer, use a quarter of the ganache and spread over the second cake layer, top with 50g raspberries, repeat for the 3rd layer.</li> <li>Top with the 4th layer, cover with remaining ganache and decorate with the remaining 100g raspberries. Before serving, dust with powdered natural sweetener.</li> <li>Finish with shaved or grated chocolate.</li> </ol> Mmm, have you ever tried a recipe like this? Recipe and image courtesy of <a href="http://www.sweetlife.com.au/">Carolyn Hartz</a>'s <a href="http://www.sweetlife.com.au/sugar-free-cookbook">Sugar Free Baking</a> cookbook. 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.co.nz/lifestyle/food-wine/2017/01/cherry-chocolate-mousse/">Cherry chocolate mousse</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2017/01/dark-chocolate-ginger-cherry-tart/">Dark chocolate, ginger and cherry tart</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/spiced-diamond-cookies/">Spiced diamond cookies</a>

Food & Wine

Lemon olive oil cake with raspberry curd

This is a delightful afternoon-tea cake. The curd recipe makes enough for two cakes, so you can either make this cake again or enjoy the curd by smearing on fresh crusty bread. Serves: 8 Ingredients: <ul> <li>190 ml light olive oil</li> <li>2 eggs</li> <li>Finely grated zest of 2 lemons</li> <li>150 ml lemon juice</li> <li>250 g plain yoghurt</li> <li>345 g caster (superfine) sugar</li> <li>300 g self-raising flour</li> <li>250 ml whipping cream</li> <li>300 g fresh raspberries</li> </ul> For the raspberry curd <ul> <li>4 egg yolks</li> <li>230 g caster (superfine) sugar</li> <li>200 g butter, softened</li> <li>Finely grated zest of 2 lemons</li> <li>80 ml lemon juice</li> <li>210 g fresh raspberries</li> </ul> For the raspberry icing <ul> <li>115 g caster (superfine) sugar</li> <li>210 g fresh raspberries</li> <li>125–185 g icing (confectioners’) sugar</li> </ul> Method: <ol> <li>To make the raspberry curd, beat the egg yolks and sugar in a large heatproof bowl until pale and creamy. Add the butter, lemon zest and juice. Place over a simmering saucepan of water and whisk continuously for 20–30 minutes, until thickened. Remove from the heat and stir the raspberries through, allowing the fruit to break up. Allow to cool, then store in the refrigerator for up to 2 weeks, until required.</li> <li>Preheat the oven to 180°C. Grease a 23 cm round cake tin or a loaf tin.</li> <li>Put the olive oil, eggs, lemon zest and juice, yoghurt and sugar in a bowl and whisk to combine. Sift in the flour and stir until smooth. Pour the mixture into the prepared cake tin and bake for 35 minutes, or until a skewer inserted into the cake centre of the cake comes out clean. Remove from the oven and allow to cool.</li> <li>Meanwhile, to make the raspberry icing, combine the caster sugar with 125 ml water in a saucepan over low heat, stirring until the sugar dissolves. Bring to the boil. Remove from the heat and allow to cool. Put the raspberries in a food processor and slowly add the cooled sugar syrup until you have a thick sauce (you may not need all the sugar syrup). Transfer to a bowl and stir in the icing sugar until thick and well combined.</li> <li>Whip the cream until soft peaks form. Put half the curd in a large bowl and stir until it is malleable. Mix in a spoonful of the whipped cream. Add the remaining cream and gently fold through to make a light, airy mousse. Spread the mousse over the cooled cake. Top with the raspberry icing and fresh raspberries, and serve.</li> </ol> <img width="130" height="168" src="https://oversixtydev.blob.core.windows.net/media/28579/harvest-cover_130x168.jpg" alt="Harvest Cover (1)" style="float: right;"/>This is an edited extract from Harvest, illustrated by Emilie Guelpa published by Hardie Grant [RRP $29.99] available in stores nationally. 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/2016/09/guilt-free-chocolate-fudge-cake/">Guilt-free chocolate fudge cake</a> <a href="/lifestyle/food-wine/2016/09/coconut-cake/">Coconut cake</a> <a href="/lifestyle/food-wine/2016/08/gluten-free-lemon-poppy-cake/">Lemon, poppy and thyme gluten-free cake with ricotta</a>

Food & Wine

Raspberry vinegar cordial

The perfect spring fix -a cool, refreshing drink in the sun. This recipe is great for BBQ’s, picnics, or just lazy afternoons. The twist? Rather than topping the concentration with water, add in some bubbles for a non-alcoholic spritzer. Ingredients: <ul> <li>450g of red raspberries</li> <li>2 cups apple cider vinegar</li> <li>4 ½ cups sugar or to taste</li> <li>Ice</li> <li>Tonic or soda water</li> <li>Extra raspberries or mint sprigs</li> </ul> Method: <ol> <li>Put the raspberries in a large bowl and mash with a wooden spoon. Stir in the apple cider vinegar as you mash.</li> <li>Cover the bowl with glad wrap and let the liquid stand until it deepens in colour. You should let it sit for at least 24 hours, but no more than 36.</li> <li>Bring the mixture to boil over heat, cooking for 10 minutes before removing.</li> <li>There should now be a layer of foam on the surface of the mixture. Skim the foam off using a wooden spoon and let it cool before refrigerating.</li> <li>To serve, fill each glass with ice, add 3 tbsp. of the cordial and top with tonic or soda water.</li> <li>Garnish the glasses with raspberries of mint sprigs for a holiday feeling.</li> </ol> Who would you like to share a jug of this spring refreshment with? Let us know in the comments below. Related links: <a href="/lifestyle/food-wine/2016/07/peach-and-raspberry-cordial/">Peach and raspberry cordial</a> <a href="/lifestyle/food-wine/2016/02/elderflower-and-mint-champagne-cocktails/">Elderflower and mint champagne cocktails</a> <a href="/lifestyle/food-wine/2016/03/blood-orange-margaritas/">Blood orange margaritas</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

Raspberry & chocolate coconut ice

This sweet twist on a classic will be a hit with kids and big kids alike. Makes: 30 Ingredients: <ul> <li>375g icing sugar, plus extra for dusting</li> <li>1 x 375ml can condensed milk</li> <li>50g butter, softened, plus extra for greasing</li> <li>250g thread or desiccated coconut</li> <li>2 tablespoons cocoa</li> <li>2 tablespoons raspberry powder or 2 teaspoons raspberry essence</li> <li>¼ cup freeze-dried raspberries, optional</li> </ul> Method: <ol> <li>Grease a 20cm x 20cm square tin with butter. Beat the icing sugar, condensed milk and butter together with a wooden spoon. Stir in the coconut then tip on to a bench dusted with plenty of icing sugar and knead for 5 minutes. Divide into 2 portions. Knead the cocoa into 1 portion and the raspberry powder or essence into another.</li> <li>Press the chocolate mixture into the base of the tin then press the raspberry mixture over the top. If using, crush the freeze-dried raspberries and press into the top of the mixture. Leave to firm overnight.</li> <li>Tip the coconut ice on to a board and cut into small pieces (if you used thread coconut, use a serrated knife). Store in an airtight container.</li> </ol> What’s your favourite sweet treat to make? Tell us about it in the comments below. Written by Fiona Smith. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Related links: <a href="/lifestyle/food-wine/2016/06/quandong-lamingtons/">Quandong lamingtons</a> <a href="/lifestyle/food-wine/2016/06/chocolate-raspberry-brownies/">Chocolate raspberry brownies</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>

Food & Wine

Peach and raspberry cordial

Lighter in sugar than store-bought cordials and packed full of flavour, homemade cordial is a delicious reminder of summer. Serve this Melba-inspired cordial with soda water and a sprig of mint, or use it instead of orange juice in a mimosa. Makes: about 8 cups Ingredients: <ul> <li>375g (about 2 ½ cups) raspberries (fresh or frozen)</li> <li>1.5kg peaches, stones removed, coarsely chopped</li> <li>3 ½ cups sugar</li> <li>¼ – ½ cup lemon juice</li> </ul> Method: <ol> <li>Put the raspberries and ½ cup of water in a medium saucepan and bring to the boil. Reduce the heat, simmer for 2 minutes, then mash until pulpy. Strain the mixture through a fine or muslin cloth into a large bowl.</li> <li>Put the peaches and 1 cup of water in the same saucepan and bring to a boil. Reduce the heat and simmer until pulpy (10-15 minutes). Mash well, then pour into the muslin on top of the draining raspberries. Stand for an hour (or until the dripping has stopped), then squeeze to extract more juice.</li> <li>Combine the juice in a large saucepan and stir over medium heat until the sugar has dissolved. Add ¼ cup of lemon juice and taste. Add more lemon juice if you prefer the cordial more tart.</li> <li>Bring the juice to the boil and boil for 2 minutes. Pour the hot syrup into hot, sterilised bottles and seal immediately. Label and date the bottles once cold. Store in the fridge for up to 3 months.</li> </ol> Note: When making jelly, never squeeze the muslin that the fruit drains through as this will result in a cloudy jelly. A “proper jelly” should be crystal clear. However, when making syrups and cordials, squeeze the bag as much as you like to extract all the lovely juices. Written by Alice Arundell. 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>. Related links: <a href="/lifestyle/food-wine/2016/03/martini/">Martini</a> <a href="/lifestyle/food-wine/2016/03/blood-orange-margaritas/">Blood orange margaritas</a> <a href="/lifestyle/food-wine/2016/02/month-of-love-cocktail/">A love potion cocktail</a>

Food & Wine

Chocolate raspberry brownies

Why not enjoy a classic dessert with a twist this winter? Warm, moist and flavoursome, this recipe will be a hit with littlies and not-so-littlies alike! Serves: about 18 Ingredients: <ul> <li>3 eggs</li> <li>75ml vegetable oil</li> <li>200ml buttermilk</li> <li>1 cup self-raising flour</li> <li>3/4 cup caster sugar</li> <li>1/3 cup cocoa powder</li> <li>1/2 teaspoon bicarbonate of soda</li> <li>250g fresh or frozen (but thawed) raspberries</li> <li>vanilla ice cream, to serve</li> </ul> Method: <ol> <li>Lightly oil a brownie tin and preheat the oven to 170°C (150°C fan-forced).</li> <li>Beat the eggs, oil, buttermilk and sugar in a bowl using a hand beater.</li> <li>In a fresh bowl, sift the flour, bicarb of soda and cocoa powder, then fold into the egg mixture. Add the raspberries and mix gently.</li> <li>Add mixture to the brownie tin and bake on the middle shelf of the oven for 45 minutes, checking with a skewer to see if it is cooked through.</li> <li>Remove the slice from the oven and let stand for about 10 minutes</li> <li>Cut the slice into 18 squares and move to a wire rack and let cool.</li> <li>Serve immediately with a small scoop of vanilla ice cream.</li> </ol> What twist do you like to add to your brownies? Tell us in the comments below. 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/classic-sour-cherry-pie/">Classic sour cherry pie</a> <a href="/lifestyle/food-wine/2016/05/strawberry-white-chocolate-cheesecake/">Strawberry white chocolate cheesecake</a> <a href="/lifestyle/food-wine/2016/05/mini-banoffee-pies/">Mini banoffee pies</a>

Food & Wine

One minute lemon raspberry and yoghurt mug puddings

Have a spare minute? Perfect for morning or afternoon tea, these lemon raspberry and yoghurt mug puddings are incredibly easy to make and very delicious! Serves: 1 Ingredients: <ul> <li>1/4 cup self-raising flour</li> <li>2 teaspoons caster sugar</li> <li>1/4 cup milk</li> <li>2 teaspoons vegetable oil</li> <li>1 tablespoon lemon juice</li> <li>1/2 teaspoon lemon rind</li> <li>1 tablespoon fresh raspberries</li> <li>1/2 cup vanilla yoghurt, to serve</li> <li>Honey, to serve</li> </ul> Method: <ol> <li>Whisk ingredients, except berries, and whisk together in a 250ml capacity tea cup or mug.</li> <li>Sprinkle with berries.</li> <li>Microwave on high for a minute, or until the cake appears cooked through.</li> <li>Serve with vanilla yoghurt and a drizzle of honey.</li> </ol> Have you tried a similar one minute recipe? What is your favourite type of pudding? Let us know in the comments below! 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 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/2016/05/mini-banoffee-pies/">Mini banoffee pies</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/05/carrot-cake-muffins/">Carrot cake muffins</a> <a href="/lifestyle/food-wine/2016/03/gluten-free-fruit-muffins/">Gluten-free fruit muffins</a>

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