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Enjoy a savoury onion and goat cheese tart

This puff pastry tart is perfect for when you want a savoury treat. Read more: Serves: 4 Ingredients: <ul> <li>1 sheet of defrosted frozen puff pastry</li> <li>4 red onions sliced</li> <li>2 tsp fresh thyme leaves </li> <li>200g crumbly goats cheese </li> <li>1 egg </li> <li>50g butter </li> </ul> Method: <ol> <li style="font-weight: 400;">Add butter to a medium saucepan over low heat. Once melted add sliced onions and cook gently for 45 minutes. Stir occasionally until soft and caramelised and set aside to cool.</li> <li style="font-weight: 400;">Preheat oven to 200°C. Line a flat baking tray with baking paper and lay puff pastry on top. </li> <li style="font-weight: 400;">With a knife score a line 2cm inside the edge to create a border around the pastry (do not cut through the pastry). With a fork prick the pastry all over inside the border. </li> <li style="font-weight: 400;">Inside the border, spread caramelised onions and distribute half the goats cheese in chunks.</li> <li style="font-weight: 400;">In a small bowl beat the egg and brush around the border of the pastry. Bake in the oven for 30 mins or until the pastry is golden brown.</li> <li style="font-weight: 400;"> Remove from the oven, top with remaining goats cheese and sprinkle with fresh thyme leaves.</li> </ol> Recipe courtesy of Australian Onions.

Food & Wine

Savoury Christmas mince pies

A darling old friend once asked how people made the mince taste so sweet in Christmas mince pies… the inspiration for this savoury version! Ingredients: <ul> <li>2 tablespoons olive oil</li> <li>1 onion, finely chopped</li> <li>1 tablespoon cumin seeds</li> <li>3 cloves garlic, crushed</li> <li>500g lamb mince</li> <li>⅓ cup dried apricots, finely chopped</li> <li>3 tablespoons finely chopped rosemary</li> <li>1 teaspoon ground cumin</li> <li>2 tablespoons flour</li> <li>½ cup lamb stock</li> <li>¼ cup red wine</li> <li>2 teaspoons Worcestershire sauce</li> <li>900g ready-rolled savoury shortcrust pastry</li> <li>1 egg</li> <li>1 tablespoon whole milk</li> <li>2 tablespoons sesame seeds (optional)</li> <li>½ cup good-quality apricot chutney</li> </ul> Method: <ol start="1"> <li>Heat the oil in a large, heavy-based saucepan, add the onion and cumin seeds, season with salt and freshly ground black pepper and cook over a gentle heat for 10 minutes or until softened but not coloured. Add the garlic and cook for 2 minutes. Add the lamb mince and increase the heat to medium. Cook for 5 minutes, breaking up the mince with a fork.</li> <li>Add the apricots, rosemary and ground cumin and cook for another 5 minutes, stirring occasionally. Sprinkle in the flour and cook, stirring well, for 2 minutes. Add the stock, wine and Worcestershire sauce and mix to combine. Bring to a simmer and cook for another 20 minutes, stirring occasionally, then remove from the heat and cool completely.</li> <li>Preheat the oven to 200˚C and spray two 12-hole muffin tins with baking spray. Cut circles in the pastry 1cm larger than the diameter of the tops of the holes. Press into the tins and fill with the lamb mixture. Top with pastry lids or go wild decorating with pastry cut-outs.</li> <li>Whisk the egg with the milk and brush over the pies, sprinkling with sesame seeds if desired. Bake for 25 minutes or until golden. Serve with apricot chutney.</li> </ol> Written by Sarah Tuck. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Tamara West/Stuff.

Food & Wine

Savoury herb muffins

When you eat a gluten-free diet, it is not always pleasant to have to rely on rice or corn crackers or gluten-free bread. I love these savoury muffins with a piping hot bowl of soup, and they can be packed in a school lunch the next day. You can eat these muffins for breakfast. They are delicious with mashed avocados, macadamia nut butter or hummus. Makes: 12 medium muffins Ingredients: <ul> <li>1 cup gluten-free self-raising flour</li> <li>¾ cup almond flour</li> <li>¼ cup polenta</li> <li>1 tablespoon psyllium husks</li> <li>1 teaspoon gluten-free baking powder</li> <li>1 teaspoon dried Italian herbs</li> <li>2 tablespoons fresh herbs, chopped (try a combination of flat-leaf (Italian) parsley, oregano and basil)</li> <li>1 heaped cup grated carrot</li> <li>¼ cup grated onion</li> <li>11/8 cups rice milk or coconut milk, at room temperature</li> <li>½ cup coconut oil</li> </ul> Method: <ol> <li>Preheat the oven to 180°C.</li> <li>Grease each hole of a 12-hole muffin tin with a few drops of coconut oil.</li> <li>In a mixing bowl, combine the flours, polenta, psyllium husks, baking powder, herbs, carrot and onion. Add the milk and coconut oil and mix until well combined.</li> <li>Spoon the mixture into the muffin holes until three-quarters full and bake in the oven for 20–25 minutes. Enjoy.</li> </ol> Variation: Add ¼ cup finely chopped sun-dried tomatoes to the final mixture for added nutrients and flavour. Note: If the coconut oil is solid, simply melt it in a small saucepan over a low heat until it is liquid. <img width="156" height="192" src="https://oversixtydev.blob.core.windows.net/media/33870/feed-your-brain-cover_156x192.jpg" alt="Feed Your Brain Cover" style="float: right;"/> Extracted from Feed Your Brain by Delia McCabe <a href="http://www.exislepublishing.com.au/Feed-Your-Brain.html">(Exisle 2016).</a> Photography by Vanessa Russell. Available from <a href="http://www.exislepublishing.com.au/">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>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/11/brown-butter-date-ginger-muffins/">Brown butter, date and ginger muffins</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/10/peach-and-weet-bix-muffins/">Peach and Weet-Bix muffins</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/10/orange-muffins/">Orange muffins</a>

Food & Wine

Tomato pulp and smoked salmon macarons

A savoury snack served like a sweet! This is a recipe to share with the whole family. Ingredients: <ul> <li>Icing sugar: 210 grams</li> <li>Ground almonds: 150 grams</li> <li>Egg whites: 130 grams</li> <li>Caster sugar: 90 grams</li> <li>Red powdered colouring: 1 gram</li> <li>Polpa – Finely chopped tomatoes: 150 grams</li> <li>3 smoked salmon fillets</li> <li>1 lemon</li> <li>Salt: 3 pinches</li> <li>Ground pepper: 6 grinds</li> </ul> Method: <ol> <li>To make the macarons, with a blender, mix the ground almonds and icing sugar very finely, then sift.</li> <li>Beat the egg whites until stiff, and fold in the sugar and add the red colouring. Mix for two minutes.</li> <li>With a spatula, stir in the sugar and ground almonds, then using a piper, form macarons with the mixture (gently fold the mixture. It must become soft and shiny and make a ribbon).</li> <li>Arrange the macarons on a baking tray with a pastry bag, then leave at room temperature for 15 min.</li> <li>Cook in the oven at 160°C for 15 to 20 min.</li> <li>Peel the lemon and cut it into segments. Cut the salmon into strips. Cook the Polpa – Finely chopped tomatoes to obtain a drier sauce. Season with salt and pepper and let cool completely.</li> <li>On half of the macarons arrange a strip of smoked salmon, a small spoonful of tomato pulp and a piece of lemon. Then cover with the remaining macarons. Leave the macarons to rest overnight in the refrigerator before serving.</li> </ol> Recipe courtesy of Mutti Solo Pomodoro. For more recipes, <a href="http://intl.mutti-parma.com/recipes/" 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/2015/01/coconut-macarons/">Coconut macarons</a> <a href="/lifestyle/food-wine/2016/08/slow-cooked-salmon-with-spiced-tomato-sauce-and-coriander/">Slow-cooked salmon with spiced tomato sauce and coriander</a> <a href="/lifestyle/food-wine/2016/06/lemon-ricotta-bliss-balls/">Lemon ricotta bliss balls</a>

Food & Wine

Carrot and parsnip muffins

It can be near impossible to get little ones to get their recommended dose of veg, but these delicious savoury muffins taste so good, they’ll never know how good they actually are! Plus, you can make a big batch and throw the leftovers in the freezer for later – they’ll taste just as good defrosted. Serves: 12 Ingredients: <ul> <li>1 cup wholemeal self-raising flour</li> <li>¾ cup white self-raising flour</li> <li>¼ teaspoon paprika</li> <li>1 large carrot, peeled and grated</li> <li>1 parsnip, peeled and grated</li> <li>2 tbsp. Parmesan cheese</li> <li>2 tbsp. basil, chopped</li> <li>2 eggs, beaten</li> <li>2 tbsp. vegetable oil</li> <li>1 cup light milk</li> </ul> Method: <ol> <li>Preheat oven to 190°C.</li> <li>In a large bowl, sift both the white and wholemeal self-raising flours and add paprika.</li> <li>Fold in carrot, parsnip, cheese and basil until.</li> <li>Mix eggs, oil and milk in a separate bowl, then combine with the flour, vegetable and cheese mix.</li> <li>Divide mixture into a greased 12-muffin tray (or two 6-muffin trays) and place in the oven for 25 minutes or until golden brown.</li> <li>Remove from tray and let cool. Serve immediately.</li> </ol> We’d love to hear your favourite savoury muffin recipe! Share it with us in the comment section 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/carmels-carrot-cake/">Carmel’s carrot cake</a> <a href="/lifestyle/food-wine/2016/05/carrot-and-walnut-cake/">Carrot and walnut cake</a> <a href="/lifestyle/food-wine/2016/04/flourless-pear-and-almond-cake/">Flourless pear and almond cake</a>

Food & Wine

Zucchini slice

As featured in the Over60 cookbook, here Jeannie shares her yummy Zucchini slice recipe. “I starting making this many years ago for my family and now my friends love it too. People have tried to make it but they say it’s not like mine. When I make it for people there is never any left over.” – Jeannie Keeble To discover 174 other recipes and the lovely stories behind where they came from, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">why not order your very own copy of the Over60, The Way Mum Made It, today</a>. Serves: 20 Ingredients: <ul> <li>8 eggs</li> <li>1 cup grated tasty cheese</li> <li>¾ cup thick cream</li> <li>10 bacon rashers, cooked and chopped into small pieces</li> <li>6 spring onions, chopped</li> <li>2 cups chopped flat-leaf parsley</li> <li>2 cups self-raising flour</li> <li>2 tablespoons oil</li> <li>4 zucchini, grated</li> <li>2 carrots, grated</li> </ul> Method: <ol> <li>Preheat the oven to 180°C. Line a lasagne dish with baking paper.</li> <li>In a bowl, combine the eggs, cheese and cream and whisk together.</li> <li>Add the bacon, spring onions, parsley, flour and oil. Mix well to combine. Add the zucchini and carrot.</li> <li>Pour the mixture into the prepared lasagne dish. Bake for 45–60 minutes, or until cooked through. Allow to cool before slicing and serving.</li> </ol> Wine match note: Pair with a light white or red wine. <a href="http://www.winemakerschoice.com.au/p/Wine-Packs/Mixed-Packs/over-sixty-perfect-mix-86-dozen-12btls.aspx?code=GiiKzgbLh6Lt/m2bJmREZA==" target="_blank">Shop some options here</a>.

Food & Wine

Caramelised onion and thyme scones

The perfect pairing for a hearty bowl of soup, these fresh, warm caramelised onion and thyme scones are the perfect savoury dish to bake this winter. Makes: 20 Ingredients: <ul> <li>80g of butter, chilled and chopped</li> <li>3 cups self-raising flour</li> <li>½ cup grated parmesan</li> <li>1 cup milk</li> <li>⅓ cup caramelised onion relish</li> <li>1 tablespoon fresh thyme leaves</li> <li>More milk, for brushing</li> </ul> Method: <ol> <li>To begin, preheat your oven to 200°C.</li> <li>Using your fingertips, rub the butter into flour until the mixture resembles breadcrumbs.</li> <li>Stir in parmesan and thyme, then season with salt and pepper. </li> <li>After this, make a well in the mixture and add milk.</li> <li>Stir the dough with a butter knife, until it just comes together.</li> <li>Add the caramelised onion then fold it into a mixture.</li> <li>Turn the dough onto a lightly floured surface and knead gently to from a round, 2cm thick.</li> <li>Using a 5cm cutter, cut rounds from the dough.</li> <li>Reshape scraps of dough to cut more rounds.</li> <li>Lightly grease a baking tray then place rounds on it.</li> <li>Brush rounds lightly with milk then bake for 25 minutes or until golden.</li> <li>Transfer to a wire rack and cover with a tea towel before serving warm.</li> </ol> Don’t you just love scones? Do you think you’ll try this recipe at some stage? What’s your personal favourite scone variation? Please let us know in the comments below. 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/2016/03/macadamia-bush-tomato-and-pumpkin-scones/">Macadamia, bush tomato and pumpkin scones</a> <a href="/lifestyle/food-wine/2015/08/cheese-garlic-bites/">Easy cheesy garlic bites</a> <a href="/lifestyle/food-wine/2015/04/cheese-scones/">Cheese scones</a>

Food & Wine

Savoury macadamia popcorn

Don’t settle for plain old buttered popcorn when you can liven up movie night with this macadamia popcorn recipe. Makes: 16 cups or 1 very large bowl Ingredients: <ul> <li>2 tablespoons macadamia oil</li> <li>2 teaspoons smoked paprika</li> <li>1 ½ teaspoons river salt</li> <li>½ cup popping corn, popped</li> <li>4 tablespoons macadamia dukkah (ingredients and recipe below)</li> </ul> For the macadamia dukkah <ul> <li>75g unsalted macadamias, roasted</li> <li>50g sesame seeds</li> <li>1 tablespoon coriander seeds</li> <li>1 tablespoon cumin seeds</li> <li>1 teaspoon ground mountain pepper berry</li> <li>1/2 teaspoon salt flakes</li> <li>1/4 teaspoon dried chilli flakes (optional)</li> </ul> Method To make the dukkah (approximately 1 cup) <ol> <li>To make the dukkah,place the macadamias in the bowl of a food processor and process until almost ground. Take care not to blend too much or it can become gluggy. There will be some bigger pieces and some powder, which is normal. Place into a large bowl.</li> <li>Heat a large frying pan over a medium heat and dry roast the sesame seeds until golden and aromatic. Add to the bowl of macadamias.</li> <li>Place the coriander seeds and cumin seeds in a frying pan over medium heat, stirring frequently for 1-2 minutes until the spices are aromatic and begin to pop. Transfer to a mortar and pestle and pound until finely crushed.</li> <li>Add the crushed spices, pepper berry, salt and chilli flakes (if using) to the macadamia mix and combine well. Serve with crusty bread and macadamia oil.</li> <li>To make the macadamia popcorn, combine the macadamia oil, paprika, salt and dukkah in a small bowl. Place the popped corn into a large bowl. Pour over the spiced dukkah mixture, combine well and serve.</li> </ol> TIP: Macadamia dukkah can be stored in an airtight container for up to 1 week. You can also use it sprinkled over salads, to coat fish or chicken or added to your favourite stuffing. Popcorn can also be stored in an airtight container for up to 1 week. 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/2015/11/chocolate-mousse-brownies/">Chocolate mousse brownies</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/hazelnut-rocher-cheesecake/">Hazelnut Rocher cheesecake</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/chocolate-chip-blondies/">Chocolate chip blondies</a>

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Enjoy a savoury onion and goat cheese tart

Savoury Christmas mince pies

Savoury herb muffins

Tomato pulp and smoked salmon macarons

Carrot and parsnip muffins

Zucchini slice

Caramelised onion and thyme scones

Savoury macadamia popcorn