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Homemade vanilla custard

Food & Wine

Winners of the Wotif Uniquely Aussie Awards crowned

With every small Aussie town claiming to have the best pubs, bakeries and hot chips, the <a href="https://www.wotif.com/vc/blog/australia/trending/2021-uniquely-aussie-awards/">Wotif.com Uniquely Aussie Awards</a> have made the definitive decisions. The travel site announced the winners of the six prestigious awards, as an annual guide to Australia’s quintessential experiences in both food and culture. The awards were designed to highlight some of the nation’s best kept secrets in small towns, beachside communities and occasionally, the big cities. The awards are Best Jaffle, Best Vanilla Slice, Best Country Pub, Best Hot Chips, Best Hotel Pool and Best National Park. This year, New South Wales took home the crown for the Best Jaffle, with the award going to Miss Jaffles in Cronulla, and Best Country Pub going to the Beechwood Hotel in Beechwood (just half an hour drive from Port Macquarie). Queensland’s JW Marriott Gold Coast Resort and Spa claimed the title of Best Hotel Pool, while the iconic Kakadu National Park in the Northern Territory was named Best National Park. The elite foodie awards went to the Bridgewater Bakehouse in Victoria for the Best Vanilla Slice, and Chicken Chef in Blair Athol, South Australia took home the Best Hot Chips title. Wotif managing director Daniel Finch said the awards are an opportunity for locals to nominate the unsung heroes of their community for national recognition. “Country charm, cheesy jaffles and creamy vanilla slices - no one does them quite like Australia, and the thousands of nominations we received this year shows Aussies are a passionate bunch,” he said. “There's so much to love and discover about Australia, and with a really exciting summer period ahead, we hope to inspire and encourage Aussies to plan their next adventure and support local businesses.” With the awards in their fourth year, Daniel said the 2021 awards have showcased an outpouring of community spirit, especially as local businesses have had a tough 18 months due to the pandemic. With thousands of votes from all over the country, it's clear to see that Aussies are passionate about their homegrown customs, and supporting their local communities along the way. Image credit: Getty Images

Food & Wine

Why an ALDI product's packaging change sent a family into a panic

A Queensland mum is distraught after an ALDI product's packaging change inadvertently triggered her daughter's illness. Vanilla flavoured custard by Mania, an ALDI brand, was the only food non-verbal autistic four-year-old Penny Gordon would eat. She would regularly consume between 20 and 30 pouches a day, her mum Shannon McNally said. Penny recognised the colours, fonts and sounds of the packaging, and the pouch was the only "safe" food for her, despite having undergone years of food therapy, Ms McNally told Yahoo News Australia. So when the product vanished from shelves then reappeared looking entirely different, Penny's Ipswich family began to panic. "Even the cap on the top has changed colour, and that can be a trigger on its own. The pictures are completely different and so is the font," Ms McNally said. "It is very difficult to explain to her that it is actually the same thing." Penny was admitted to Ipswich Hospital on Tuesday and depending on how she responds to treatment, she may be transferred to Queensland Children's Hospital in Brisbane, her mum said. After appealing to the public on the weekend for pouches of the custard, Ms McNally spent her Mother's Day travelling to people's homes to collect what they had left of the product with original packaging. While she was grateful for the donation of 10 pouches, she said it wasn't enough to sustain her daughter long-term. She said Penny's last resort for sustenance was going to be a nasal feeding tube, because "we just don't have the stock to maintain what she needs". "She'll just starve herself. That [the custard] is her trusted food and she's very set in her ways that it has to be that way," Ms McNally said. The family have attempted to refill pouches with original packaging, but Penny can be triggered by the absence of the clicking when the cap of a new pouch is opened. "We've also had issues with the pouches going mouldy because they're not packaged tight enough ... and with not being able to clean out the packages correctly," Ms McNally said. ALDI was contacted by Yahoo News Australia but the supermarket opted not to comment on the matter. "It's been very stressful. I've tried to do everything to make her happy and I just can't fix this situation," Ms McNally said. Ms McNally has urged ALDI to be more considerate of parents with special needs children when introducing new product packaging. "You never understand it until it's your household... When you're the family that's in hospital over it, you understand just how drastic it is for these children to have a safe food option," she said.

Family & Pets

Warm quinoa and vanilla pudding

These cold evenings (and mornings) call for warm puddings. Rice pudding has always been one of my favourite desserts, but it takes a long time to make, so this is where nutritious superfood quinoa comes in. The result is similar to rice or tapioca pudding. Made with coconut milk it's ridiculously creamy, but you can use any kind of milk you prefer. Warm quinoa and vanilla pudding with caramelised pecans Serves: 4 Ingredients: For the caramelised pecans <ul> <li>½ cup pecans, roughly chopped</li> <li>1 tbsp pure maple syrup</li> <li>¼ tsp cinnamon</li> <li>Pinch sea salt</li> </ul> For the pudding <ul> <li>½ cup white quinoa</li> <li>2 cups unsweetened canned coconut milk (or whatever milk you prefer)</li> <li>4 tbsp pure maple syrup or honey</li> <li>1 tsp vanilla extract</li> <li>1 tsp cinnamon</li> <li>Pinch flaky sea salt</li> <li>½ cup sultanas</li> </ul> To serve <ul> <li>½ cup coconut cream or regular cream</li> </ul> Method: <ol> <li>First, toast the pecans in a dry frying pan for approximately 4 minutes. Turn off the heat and add the maple syrup, stirring constantly while it bubbles and coats the nuts. Finally sprinkle with the cinnamon and sea salt.</li> <li>Next, place the quinoa in a fine sieve. Rinse thoroughly with cold water and allow to drain. This is an important step as it reduces any bitterness from the residue on the quinoa.</li> <li>In a medium-sized pot, combine the quinoa, milk, maple syrup/honey, vanilla, cinnamon, and salt. Bring to a boil over a medium heat. Reduce the heat to a low simmer and cover, leaving the lid slightly ajar to allow some steam to escape. Simmer for 15 minutes, stirring occasionally.</li> <li>Remove the lid and continue simmering for 5 more minutes or until pudding has thickened and the quinoa has absorbed most (but not all) of the milk. Remove from heat and stir through the sultanas.</li> <li>Pour into serving bowls, drizzle over some cream, sprinkle with some pecans and then serve immediately.</li> </ol> Written by Jordan Rondel. Republished with permission of <a href="https://www.stuff.co.nz/life-style/food-wine/recipes/106070951/recipe-warm-quinoa-and-vanilla-pudding-by-jordan-rondel">Stuff.co.nz</a>.

Food & Wine

Vanilla horseshoe biscuits

These traditional vanilla horseshoe biscuits from The Adriatic Kitchen are coated with vanilla sugar and baked and enjoyed in households around Croatia. Ingredients: <ul> <li>250g butter</li> <li>150g white sugar</li> <li>1 egg</li> <li>250g plain flour</li> <li>1 teaspoon baking powder</li> <li>200g ground</li> <li>Almonds</li> <li>100ml milk</li> <li>Vanilla sugar</li> </ul> Method: <ol> <li>Preheat the oven to 170°C and line a large baking tray with baking paper.</li> <li>Beat butter and the first quantity of sugar to a cream. Add the egg and beat well.</li> <li>In a small bowl, sift together the flour and baking powder.</li> <li>Add the ground almonds alternately with the milk and the flour mixture to the butter and sugar mixture.</li> <li>The dough should be firm enough to roll with your hands. If it is too soft (as may be the case if your butter has a high water content) you may need to add a little more flour.</li> <li>Shape teaspoon-sized pieces into small snakes by rolling in the palm of your lightly flour-coated hands, before twisting into a horseshoe shape.</li> <li>Place on the prepared baking tray and bake for 10–12 minutes until the biscuits are pale golden brown.</li> <li>Toss in vanilla sugar while the biscuits are still warm.</li> </ol> The Adriatic Kitchen is available from <a href="http://www.exislepublishing.com.au/" target="_blank">www.exislepublishing.com.au</a> and wherever good books are sold. Image credit: Tonia Hedley

Food & Wine

Gluten-free vanilla biscuits

These delicious biscuits are crispy and filling and much healthier to eat than the store-bought varieties that are full of fats, sugar and gluten. Makes: About 30 cookies Ingredients: <ul> <li>½ cup coconut or olive oil</li> <li>1 cup gluten-free flour</li> <li>½ cup arrowroot or tapioca flour</li> <li>2 cups pecan nuts, finely chopped</li> <li>½ cup unsweetened desiccated coconut</li> <li>1½ teaspoons gluten-free baking powder</li> <li>½ teaspoon sea salt</li> <li>2 teaspoons pure vanilla extract (vanilla essence)</li> <li>½ cup pure maple syrup or coconut nectar</li> </ul> Method: <ol> <li>Preheat the oven to 160°C</li> <li>Melt the coconut oil by placing it in a small saucepan over a very low heat.</li> <li>In a large mixing bowl, combine the flours, pecan nuts, coconut, baking powder and salt.</li> <li>Add the vanilla, maple syrup and coconut oil to the flour mixture and stir with a large spoon until a dough forms. It will be a little dry, but will quickly get softer when you roll it into balls due to the heat from your hands.</li> <li>Take small pieces of the dough, roll into small bite-sized balls and place on a baking tray lined with baking paper. Press each ball with a fork to flatten them and bake in the oven for 8–10 minutes until lightly golden.</li> <li>Turn off the oven, open the door and leave the cookies in the oven for about 10 minutes. Remove the cookies from the oven and leave to cool completely before storing in an airtight container.</li> </ol> Variations: <ul> <li>Add ¼ cup dark choc chips (at least 70 per cent cocoa solids or more) that contain unrefined sugar to the dry ingredients and toss well in the flour before adding the wet ingredients.</li> <li>Add cranberries or currants in the same way as the choc-chips above.</li> <li>Replace the pecan nuts with almonds and add 1½ teaspoons pure almond essence (almond extract) to create ‘marzipan’ cookies.</li> </ul> <img width="177" height="218" src="https://oversixtydev.blob.core.windows.net/media/34309/feed-your-brain-cover_177x218.jpg" alt="Feed Your Brain Cover (1)" style="float: right;"/> Extracted from Feed Your Brain by Delia McCabe <a href="http://www.exislepublishing.com.au/Feed-Your-Brain.html" target="_blank">(Exisle 2016).</a> Photography by Vanessa Russell. Available from <a href="http://www.exislepublishing.com.au/" target="_blank">www.exislepublishing.com.au</a> and wherever great books are sold. 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

Vanilla, blueberry and blackberry naked cake

Decadent and rustic, this stunning cake is definitely one to bring out at the next special occasion. While it mightn’t be the quickest recipe to whip up, we can guarantee it’s worth it! Serves: 12 Ingredients: For one cake layer (Note: Double the ingredients for two layers, triple for three etc.) <ul> <li>170g butter, room temperature</li> <li>¾ cup sugar</li> <li>1 tsp. vanilla extract</li> <li>3 eggs</li> <li>1¼ cup flour</li> <li>1¾ tsp. baking powder</li> <li>½ tsp. salt</li> </ul> For the icing (Note: Double the ingredients to ice two layers, triple for three etc.) <ul> <li>125g butter, softened</li> <li>1½ cups icing sugar mixture</li> <li>1 tbsp. milk</li> </ul> To decorate <ul> <li>2 punnets blueberries</li> <li>2 punnets blackberries</li> </ul> Method: <ol> <li>Preheat oven to 180°C. Grease a cake pan and line the bottom with baking paper. Use a cake leveller if available.</li> <li>Combine butter, sugar and vanilla in a large bowl and beat with an electric mixer until fluffy. Add the eggs one at a time, beating lightly as you go.</li> <li>Mix the flour, baking powder and salt in a separate bowl with a spoon, then slowly add half to the wet mixture, folding as you go. Once all the flour has been absorbed, repeat with the remaining mixture.</li> <li>Once completely combined, pour the batter into the cake pan and bake for around 15-20 minutes or until a skewer comes out clean.</li> <li>Let the cake cool in the pan for about 10 minutes, then remove and level the cake by removing the dome with a large knife. Try to keep your hand level so both ends of the cake are level.</li> <li>Repeat the above 5 steps until you have made the desired number of layers.</li> <li>For the icing, beat the butter with an electric mixer and gradually add icing sugar mixture and milk, beating until combined. If the mixture is too runny, add more icing sugar mixture.</li> <li>To assemble the cake, place the bottom layer on a large serving plate or cardboard circle.</li> <li>Spread a thick layer of icing over the top (but not on the sides) of the bottom layer. Repeat until you reach the final layer, covering the top in the remaining icing and decorate with the blueberries and blackberries.</li> <li>Serve immediately.</li> </ol> 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/carmels-carrot-cake/">Carmel’s carrot cake</a> <a href="/lifestyle/food-wine/2016/05/hazelnut-brown-sugar-meringue-cake/">Hazelnut brown sugar meringue cake</a> <a href="/lifestyle/food-wine/2016/04/chocolate-guinness-cake/">Chocolate Guinness cake</a>

Food & Wine

Apricot and vanilla jam

Make the most of apricots while they are in abundance by turning them into a delicious jam with a hint of vanilla. In the cooler months, try it swirled though vanilla ice cream for an instant reminder of summer. Makes: 4-5 medium jars Ingredients: <ul> <li>1 lemon (not the juicy Meyer variety)</li> <li>1.1kg apricots, stones removed, fresh finely chopped</li> <li>4 cups sugar</li> <li>10g butter</li> <li>2 vanilla pods, seeds removed (or 2 tablespoons vanilla paste)</li> </ul> Method: <ol> <li>Use a vegetable peeler to remove the rind from the lemon. Juice the lemon, reserving the seeds and juice. Wrap the rind and seeds in a muslin bag.</li> <li>Put 1⁄2 cup water, the apricots, lemon juice and muslin bag in a large saucepan and bring to a boil over medium heat. Once boiling, you can mash the apricots at this stage to make the jam smoother.</li> <li>Simmer over low heat for 15 minutes, or until the apricots are very so . Add the sugar and stir, without boiling, until dissolved. Increase the heat to medium and bring to a rolling boil. Boil for 15 minutes (stir occasionally to ensure the jam doesn’t catch on the bottom), then test for setting point. If it’s not set, boil for another 5 minutes and test again.</li> <li>Remove from the heat, discard the muslin bag and stir in the butter, vanilla pods and seeds. Allow to stand for 15 minutes before removing the pods and spooning into hot, sterilised jars. Seal immediately.</li> <li>Allow the jars to cool before labelling and dating, then store in a cool, dark place. Refrigerate the jam once open.</li> </ol> Note: If you want to speed up the jam-making process, use jam-setting sugar. It includes pectin so there’s no need to add any lemon. Ensure you closely follow the instructions on the packet as there’s less room for error with jam-setting sugar. Variations: Swap the apricots for peaches, nectarines or plums. Swap the vanilla for spices such as cinnamon or cardamom, or even dried rose petals or lavender. Written by Alice Arundell. 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/2016/02/caramel-apple-jam/">Caramel apple jam</a> <a href="/lifestyle/food-wine/2016/01/orange-chilli-marmalade/">Orange chilli marmalade</a> <a href="/lifestyle/food-wine/2016/04/plum-jam/">Plum jam</a>

Food & Wine

Vanilla butter birthday cake

It’s baking time! But what to make when you want to keep things relatively simple? This flat sheet cake is perfect for when you want an even texture that cuts easily into shapes to assemble into a complex birthday cake. Like the koala-face cake that childhood dreams are made of. Ingredients: <ul> <li>200g unsalted butter, softened</li> <li>225g castor sugar</li> <li>50g milk</li> <li>seeds of one vanilla pod</li> <li>250g plain flour</li> <li>4 eggs (60g each)</li> <li>1 tsp baking powder</li> </ul> Method: <ol> <li>Line the base of a deep 20cm square cake tin with non-stick paper and heat the oven to 170C conventional (150C fan forced), slightly cooler than usual as this keeps the cake surface slightly flatter.</li> <li>Beat the butter and sugar with an electric mixer until smooth, then leave it undisturbed for 10 to 20 minutes to help the sugar dissolve into the moisture from the butter. Then switch the mixer back on again and beat for two to three minutes until light and fluffy. Next beat in the seeds from the vanilla pod and the milk.</li> <li>Measure the flour into a small bowl, then take just under half (100g) and beat this into the butter mixture until smooth. Then beat in the eggs, one at a time, until smooth and fluffy.</li> <li>Stir the baking powder in with the remaining flour, then sift this in and fold through evenly.</li> <li>Spoon the mixture into the tin, smooth the top and bake for about 35 minutes or until a skewer comes out clean. Leave to cool in the tin.</li> </ol> Written by Dan Lepard, 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/2016/05/baked-chocolate-egg-custards/">Baked chocolate egg custards</a> <a href="/news/news/2016/05/10-cake-decorating-mistakes/">10 epic cake decorating mistakes</a> <a href="/lifestyle/food-wine/2016/05/carmels-carrot-cake/">Carmel’s carrot cake</a>

Food & Wine

Coconut and vanilla bean pikelets with a buttery berry coulis

These low carb treats are the perfect, warming treat, without too much guilt! Ingredients: <ul> <li>⅓ cup coconut flour</li> <li>⅓ cup almond flour</li> <li>4 eggs</li> <li>1 ½ cups coconut milk</li> <li>5g vanilla bean</li> <li>1 tbsp butter</li> </ul> Berry coulis <ul> <li>1 cup fresh or frozen mixed berries</li> <li>1tbsp butter</li> <li>½ tsp vanilla</li> <li>¾ cup coconut oil</li> </ul> Method: <ol> <li>To make the coulis, melt the butter in a pan over a low heat. Once melted add the vanilla, berries and coconut oil, leaving to lightly simmer for just a couple of minutes. Remove from heat and set aside.</li> <li>To make the pikelet mixture, whisk eggs until they start to become frothy, continuing to whisk whilst slowly adding the coconut milk. Scrape the inside of the vanilla bean (or beans if small) into the mix, and whisk until evenly distributed. Add in the bi-carb soda, almond and coconut flour and mix well until combined.</li> <li>Melt a small amount of butter in a fry pan, place tablespoon mounds of mixture around the pan, leaving plenty of space between each pikelet. Spread each mound out to ensure an even thickness.</li> <li>Cover pan for 1-2 minutes to allow to steam, then flip pikelets and allow the other side to cook. Remove from pan once both sides have started to brown.</li> <li>Drizzle with the warm berry coulis to serve.</li> </ol> How do you like to flavour your pikelets at home? Let us know in the comments below. Courtesy of Atkins Nutritionals. For details about the Atkins Nutritional Approach, <a href="http://www.atkins.com" 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/pancakes-fresh-berries-yoghurt-honey/">Pancakes with fresh berries, yoghurt and honey</a> <a href="/lifestyle/food-wine/2015/10/gluten-free-chocolate-pikelets/">Gluten-free chocolate pikelets</a> <a href="/lifestyle/food-wine/2016/03/apple-pancakes/">Apple pancakes</a>

Food & Wine

Dairy-free vanilla berry cheesecake

A twist on the classic cheesecake, this dairy-free vanilla berry cheesecake may contain no cheese, but it definitely still tastes as delicious. Makes: 8-12 Ingredients: For the base <ul> <li>3/4 cup almond flour</li> <li>3/4 cup coconut flour</li> <li>3/4 cup of pitted, chopped medjool dates</li> <li>1/4 tsp salt</li> <li>3/4 tsp cardamom</li> </ul> For the topping <ul> <li>3 cups of cashew nuts (soaked for 3 to 5 hours)</li> <li>1/2 cup coconut oil (melted)</li> <li>1/2 cup coconut milk or coconut cream</li> <li>1/2 cup liquid sweetener (agave, coconut nectar or sugar syrup)</li> <li>1/2 cup finely grated beetroot</li> <li>1 tbsp vanilla extract</li> <li>1 tsp freeze-dried raspberry powder*</li> <li>1/2 tsp salt</li> </ul> * If you can't get raspberry powder, use a berry essence, berry juice or a few crushed berries. Method: 1. For the base, mix the almond flour, coconut flour, salt and cardamom in a food processor. 2. While it is running add the dates slowly, allowing each handful to be fully processed before adding another. 3. The base is ready when you squeeze it and it sticks together. Add more dates if not sticky enough. 4. Press the base firmly into the bottom of a springform or silicone baking pan and set aside. 5. For the topping, drain the cashews and blend them in the processor at a high speed until they are relatively smooth. 6. Add the coconut milk, vanilla and salt and continue to blend until the consistency is very smooth - like cream cheese. 7. While the processor is running, add the liquid sweetener and coconut oil. Taste test. 8. Drop large dollops of the mix randomly on the base. Use half the mix. The other half is about to be berrified! 9. Add the grated beet (you don't taste this at all, trust me!) and raspberry powder to the remaining mix and blend. 10. Drop the berry topping into the gaps left between the vanilla dollops, then swirl the topping exactly once with a knife. 11. Freeze for at least two hours until solid, remove from the pan and let sit in the fridge for about an hour before eating. Written by Sara Lake. 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, 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="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/lemon-blueberry-muffins/">Lemon blueberry muffins</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/apple-and-cinnamon-mug-cake/">5-minute apple and cinnamon mug cake</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/apple-and-blueberry-yogurt-bars/">Apple and blueberry yogurt bars</a>

Food & Wine

Lemon and vanilla custard squares

If you've never tried making custard squares before, be sure to give these a go. You'll be surprised how simple they are – plus they're absolutely scrumptious. Makes: 20 Ingredients: <ul> <li>2 sheets ready rolled flaky puff pastry</li> <li>1 teaspoon caster sugar</li> <li>½ teaspoon ground cinnamon</li> </ul> For the filling <ul> <li>800ml milk</li> <li>6 tablespoons custard powder</li> <li>1 teaspoon vanilla bean paste</li> <li>¼ cup caster sugar</li> </ul> For the icing <ul> <li>1 ½ cups icing sugar</li> <li>10g butter, melted</li> <li>2-3 tablespoons lemon juice</li> <li>1 teaspoon finely grated lemon zest</li> </ul> Method: 1. Preheat oven to 185°C fan bake. Line 2 baking trays and place a sheet of pastry on each one. (You will need 4 baking trays in total if you want to cook both sheets of pastry at once – see below– so prepare just 1 sheet at a time if you have only 2 baking trays.) Sprinkle over combined caster sugar and cinnamon and prick all over with a fork. 2. Bake 8 minutes until pale golden and puffed then place a second oven tray on top of the puffed sheets to flatten them and cook a further 4-5 minutes until golden brown. Cool completely. 3. To make the filling, heat 600ml of the milk in a medium saucepan until near boiling. Whisk remaining milk with custard powder, vanilla and sugar. 4. Stir custard powder mixture into hot milk and simmer, stirring constantly, 2-3 minutes until thickened. Transfer to a jug or bowl and cover surface with plastic. Leave to cool (custard will be very thick). 5. Line a cake tin of similar proportions to the pastry with plastic wrap, allowing some overhang. Place a pastry sheet in the base of the tin and spoon custard over evenly. Place second layer of pastry on top and sandwich together. Chill for at least 2 hours until set before icing. 6. To make the icing, combine icing sugar with butter and add enough lemon juice to make a spreadable icing then stir in lemon zest. 7. Cut into squares to serve (a sharp serrated knife works best). Keep chilled. Written by Jo Wilcox. 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 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" target="_blank">abcshop.com.au</a> to order your copy now. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/lemon-blueberry-muffins/">Lemon blueberry muffins</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/apple-and-cinnamon-mug-cake/">5-minute apple and cinnamon mug cake</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/apple-and-blueberry-yogurt-bars/">Apple and blueberry yogurt bars</a>

Food & Wine

Macadamia bliss balls

Snacking on these macadamia bliss balls are exactly as the name says, pure bliss! Plus, they’re a much healthier alternative to other treats out there. Makes: 15 Ingredients: <ul> <li>3 cups macadamias, roasted</li> <li>3 tablespoons chocolate or vanilla protein powder</li> <li>2 tablespoons cacao powder</li> <li>1/2 teaspoon ground cinnamon</li> <li>1 tablespoon natural vanilla extract</li> <li>16 medjool dates, pitted</li> <li>Desiccated coconut, goji berries or cacao for rolling</li> </ul> Method <ol> <li>Process the macadamias, protein powder, cacao and cinnamon in a food processor. Add vanilla extract and dates then process again until the mix starts to come together. Add 1-2 teaspoons of water if needed so that mixture forms a soft ball.</li> <li>Remove from food processor and form into 30g size balls. Roll in coconut, goji berries or cacao and store in the fridge for up to 4 weeks.</li> </ol> Recipe courtesy of Australian Macadamias – <a href="http://www.australian-macadamias.org/consumer/en/taste/recipes" target="_blank">visit their site for more yummy food ideas.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/roasted-tomato-and-feta-pesto-penne/">Roasted tomato and feta pesto penne</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/rice-paper-rolls/">Rice paper rolls</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/turmeric-roasted-chicken-with-cauliflower-and-eggplant/">Turmeric and yogurt roasted chicken with cauliflower and eggplant</a>

Food & Wine

Baked vanilla and spice cheesecake with coconut topping

This take on the classic cheesecake combines vanilla, spice and a coconut topping that will have everyone in the family reaching for a slice after dinner. It goes without saying that you should make any excuse necessary, and bake one of these sweet cheesecakes for dessert tonight. Serves: 8 - 10 Ingredients: <ul> <li>50g plain sweet biscuits, crushed</li> <li>100g Australian butter, melted</li> <li>750g Australian cream cheese, softened</li> <li>1 cup caster sugar</li> <li>4 eggs</li> <li>1 teaspoon vanilla extract</li> <li>1 teaspoon cinnamon</li> <li>½ teaspoon nutmeg</li> <li>¼ teaspoon cloves</li> <li>300ml carton Australian sour cream</li> <li>60g Australian butter, extra, melted</li> <li>½ cup brown sugar</li> <li>¼ cup Australian milk</li> <li>1 ½ cups shredded coconut</li> <li>Assorted Easter eggs and ribbon, to decorate</li> </ul> Methods: <ol> <li>Line the base and sides of a buttered, 24cm spring-form pan.</li> <li>Mix crumbs and melted butter together and press into base of prepared pan.</li> <li>Beat cream cheese and caster sugar with an electric mixer until smooth.</li> <li>Beat in the eggs until just combined, then mix in vanilla and spices and sour cream.</li> <li>Pour the mixture over the base.</li> <li>Bake the cheesecake at 160⁰C for 50 minutes.</li> <li>For topping, combine extra butter, brown sugar, milk and coconut and stand for 10 minutes.</li> <li>After baking, sprinkle topping over cheesecake, and bake for 15-20 minutes until golden.</li> <li>Cool in the oven with the door ajar, then refrigerate for several hours or overnight.</li> <li>Remove cake to a serving plate, decorate with eggs and wrap with a ribbon if desired.</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> Related links: <a href="/lifestyle/food-wine/2015/10/mug-chocolate-chip-cookie/">Chocolate chip cookie in a mug</a> <a href="/lifestyle/food-wine/2015/11/raspberry-muffins/">Raspberry muffins</a> <a href="/lifestyle/food-wine/2015/11/strawberry-ricotta-cake/">Strawberry ricotta cake</a>

Food & Wine

Vanilla orange and poppy seed cake

This classic poppy seed cake is made even more delicious by the addition of orange and vanilla icing.Ingredients:<ul><li>250g of butter, plus extra to grease</li><li>½ cup of fresh squeezed orange juice</li><li>½ cup of Greek yogurt</li><li>¼ cup of poppy seeds</li><li>1 ¼ cups of caster sugar</li><li>2 tablespoons of orange rind, finely grated</li><li>4 eggs</li><li>2 ¼ cups of self-raising flour</li></ul>Icing<ul><li>125g of butter</li><li>2 ½ cup of icing sugar</li><li>1 pinch of salt</li><li>2 tablespoons of fresh orange juice</li><li>2 tablespoons of maple syrup</li><li>2 teaspoons of vanilla extract</li></ul>Method: 1. After preheating your oven to 160°C, grease a round cake pan with butter.2. In a bowl, mix orange juice, yogurt and poppy seeds.3. In a large bowl, using an electric mixer beat butter, sugar and orange rind until creamy. Add eggs and continue to combine.4. Add flour, baking powder, and poppy seed mixture and fold together.5. Pour into pan, smoothing the surface. Bake for one hour or until cooked through. Let cool.6. To make icing, beat butter in a large bowl. Add icing sugar and salt and beat until smooth. Add orange juice, maple syrup and vanilla and beat until creamy. Spread over cake.Related links:<a href="/lifestyle/food-wine/2015/08/almond-carrot-orange-cake/">Almond, carrot and orange cake</a><a href="/lifestyle/food-wine/2015/06/carrot-cake-cookies/">Carrot cake cookie sandwiches</a><a href="/%20http:/www.oversixty.com.au/lifestyle/food-wine/2015/05/lemon-polenta-cake/">Gluten-free lemon cake</a>

Food & Wine

Vanilla orange and poppy seed cake

Food & Wine

Homemade vanilla custard

Food & Wine

Homemade vanilla custard

It’s easy to make, delicious to eat and goes so well over pancakes, crumbles and stewed fruits. You’ll never go back to store-bought versions again.Ingredients:<ul><li>1 cup milk</li><li>1 cup thickened cream</li><li>1 teaspoon vanilla extract</li><li>4 egg yolks</li><li>1 ½ tablespoon cornflour</li><li>¼ cup caster sugar</li></ul>Method:<ol><li>Combine milk, cream and vanilla essence in a saucepan over medium heat. Stir constantly for 5 minutes until mixture is hot but not boiling. Remove saucepan from heat. </li><li>Whisk egg yolks, cornflour and sugar in a large bowl until combined. Pour hot milk mixture in, whisking continuously. </li><li>Return mixture back to saucepan over low heat. Cook, stirring, for 10 minutes or until custard thickens. Do not allow mixture to boil otherwise custard might curdle. Serve warm or refrigerate to keep.</li></ol>Related links:<a href="/lifestyle/food-wine/2015/09/creme-caramel/">Crème caramel</a><a href="/lifestyle/food-wine/2015/09/lemon-meringue-pie/">Lemon meringue pie</a><a href="/lifestyle/food-wine/2015/09/lavender-biscuits/">Lavender biscuits</a>

Food & Wine

Vanilla slice

Thanks to community contributor, Anne Taylor, you can reminisce with a childhood favourite as she shares here her classic recipe for vanilla slice.Ingredients:<ul><li>2 sheets of ready rolled puff pastry</li><li>1 cup of caster sugar</li><li>1 cup corn flour</li><li>½ cup custard powder</li><li>3 cups of milk</li><li>1 cup of cream</li><li>60g butter</li><li>2 teaspoons vanilla essence (I use extract)</li><li>3 egg yolks plus 1 whole egg</li></ul>For icing<ul><li>1½ cups of icing sugar</li><li>¼ cup of passion fruit</li><li>2 teaspoons lemon juice</li><li>15g butter extra, softened</li></ul>Method: 1. Preheat oven to hot 240ºC (200º gas). Brush two oven trays with oil. Line the base and sides of a shallow 23-cm square cake tin with aluminium foil, extending over two sides. Place pastry sheets on prepared oven trays. Prick all over with a fork. Bake eight minutes or until golden.2. Remove from the oven and trim each pastry sheet to 23-cm square. Place one sheet in prepared tin, topside down.3. Combine sugar, corn flour and custard powder in a medium pan. Gradually add milk and cream; stir until smooth. Stir mixture constantly over medium heat two minutes or until mixture boils and thickens. Add the butter and essence; stir until smooth.4. Remove from heat. Whisk in egg yolks until combined. Spread custard over pastry in tin, cover with remaining pastry, topside down and set aside to cool.5. To make icing, combine icing sugar, passion fruit pulp, juice and butter in heatproof bowl. Stand bowl over pan of simmering water and stir until icing is smooth and glossy; remove from heat. Lift slice out of cake tin. Spread icing over top of slice and allow to set.To read more of Anne’s recipes you can visit her blog <a href="http://aussie-products.com.au/category/recipes/">here</a> or her Facebook page <a href="https://www.facebook.com/buyaustralianproducts?ref=bookmarks">here</a>.

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