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Meat Loaf – a complicated musical giant

Ridiculed by critics and custodians of cool, Meat Loaf’s bombastic performances were loved by millions, providing the soundtrack to the lives of various generations. The man born Marvin Lee Aday was something of an unreliable narrator. He offered contradictory accounts in interviews of such basic details as his date of birth, real name, or why and how he came to be known as Meat Loaf. According to <a href="https://www.waterstones.com/book/to-hell-and-back/david-dalton/meat-loaf/9780753504437">his autobiography</a>, an inheritance from his mother allowed him, as a disturbed and distressed teenager, to leave the house of a violent alcoholic father to live, first in Dallas, and subsequently California. He was cast in the original Los Angeles productions of both Hair and The Rocky Horror Show, also appearing in the 1975 film adaptation of the latter. On auditioning for budding playwright/songwriter <a href="https://www.rollingstone.com/music/music-news/meat-loaf-remembers-jim-steinman-1160041/">Jim Steinman’s</a> More Than You Deserve musical – the title track of which would later pop up on the Dead Ringer album – Steinman identified his ideal leading man for the Bat out of Hell project. Record executives were less convinced. They thought that the pairing of a large sweaty singer with unorthodox musical arrangements, pitched somewhere between Phil Spector and Wagner, was a complete anomaly in the age of punk and disco. The odd pair were eventually signed by independent label Cleveland after getting Todd Rundgren onboard as a producer. The Texan-born singer and actor outlived his chief collaborator by less than a year. Their signing with Cleveland would be the start to a career full of hits and as many highs as there were lows. <h2>Difficult success</h2> Bat Out of Hell – one of the top five selling records of all-time – was released in 1977. Almost all the songs originated from a university project of Steinman’s based on Peter Pan. Unable to clear the rights with JM Barrie’s estate, Steinman recycled the material into Bat Out of Hell instead. Jukebox musicals typically rely on a pre-existing songbook but Bat out of Hell is best characterised as a cast album that had its first outing in the charts before the stage. Given that three of the album’s seven songs exceed eight minutes, remarkably not a moment is wasted. Epics such as <a href="https://www.youtube.com/watch?v=C11MzbEcHlw&ab_channel=MeatLoafVEVO">Paradise by the Dashboard Light</a> and Bat out of Hell (designed to top the 1960s hit <a href="https://www.youtube.com/watch?v=pTjQgkHzbTk&ab_channel=John1948Ten">Tell Laura I Love Her</a> as the ultimate motorcycle crash song) are more than guilty pleasures. They encapsulate the sensations if not perhaps the realities of being a hormonal teenager in thrall to sex, death and rock‘n’roll. The album sold over 10 million copies in the US, and spent over ten years on the UK charts. Meat Loaf was not, however, mentally or physically prepared for the pressures of success or large-scale touring. After losing his voice on the Bat Out of Hell tour in 1978, he had multiple nervous breakdowns and attempted suicide. Steinman lost patience, and a planned sequel to Bat was put on the backburner. There were occasional hits in the 1980s without Steinman (for instance <a href="https://www.youtube.com/watch?v=lCHWD9HeRKY&ab_channel=PeterSchulz">Modern Girl</a> and <a href="https://open.spotify.com/album/5TvUFX8blX7LAw4nMtYji4?highlight=spotify:track:0UeoAe8yipWeSNr3zfCPfx">Midnight at the Lost and Found</a>) but Meat Loaf’s star was on the wane. Despite recording one of the most successful albums of rock’s golden age, by 1983 the singer was facing the prospect of bankruptcy. Yet by playing smaller venues and adopting more sophisticated vocal techniques, a constant touring schedule through the latter part of the 1980s transformed Meat Loaf into one of world’s most accomplished live performers. A nearly three-hour 1988 concert recording <a href="https://www.youtube.com/watch?v=Z0gkNPhmn-0">from Edinburgh</a> shows why this period is considered his live peak by hardcore fans. It also ensured he was better prepared to reap the rewards when he and Steinman staged one of rock’s most unlikely comebacks with Bat out of Hell II in 1993, with lead-single I’d Do Anything for Love (But I Won’t do That) topping the charts in 28 countries. The 1990s marked Meat Loaf’s imperial phase, selling out arenas and enjoying celebrity, appearing in films such as Fight Club (1997) and Spice World (1999). Yet unlike Peter Pan, Meat Loaf wasn’t forever young, often appearing lost in the new millennium. After collapsing on stage in Newcastle in 2007, he said he wouldn’t perform in concert again. In reality, he continued touring for another decade, the musical equivalent of a veteran boxer not knowing when to hang up the gloves. Steinman also launched a legal action when the singer sought to go it alone with <a href="https://ultimateclassicrock.com/meat-loaf-bat-out-of-hell-iii/">Bat Out of Hell III</a> (2006). An out of court settlement effectively gave the songwriter free rein to develop a stage version of Bat out of Hell. Despite their differences, Meat Loaf took on promotional duties as Steinman’s health prevented him from undertaking for the 2017 premiere of <a href="https://www.batoutofhellmusical.com/">Bat Out of Hell the Musical</a>. Now that so many of rock’s founding fathers have died, my current research into rock musicals such as this and David Bowie’s Lazarus sees them as repositioning one of the major forms of cultural expression from the second half of the last century. Blessed with one of rock’s most distinctive voices (admirers include Axl Rose and Kurt Cobain), quality control was never Meat’s forte. At his best, however, the Loaf was a heavyweight contender, able to hold his own alongside the world’s finest performers irrespective of genre. Image credits: Getty Images This article originally appeared on <a href="https://theconversation.com/meat-loaf-a-complicated-musical-giant-175552" target="_blank" rel="noopener">The Conversation</a>.

Music

Meat Loaf’s daughter remembers her dad

Amanda Aday, daughter of musician Meat Loaf, who passed away on Thursday at the age of 74, has spoken to the media for the first time since her father’s death, telling People he was a “complex man with a lot of passion who wore his heart on his sleeve”. Aday, 41, said that she and her sister Pearl "lived a very dichotomous life" as daughters of the Bat Out of Hell singer, touring arenas, travelling on tour buses, "and having all of these amazing experiences" as they travelled with their dad around the globe. When the tours were over and they returned home, however, "it was home and he was just dad," she says. "He wasn't Meat Loaf anymore." Aday describes Meat Loaf, whose real name was Michael Lee Aday, as a very involved parent, directing their school plays and coaching their softball teams. She said, "If we didn't get good grades, we were grounded, and all of that stuff. So, it was very much, when we weren't out on tour living this crazy life, it was very important to him that we were grounded in our home." <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CZA1AWMMeJC/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/CZA1AWMMeJC/?utm_source=ig_embed&utm_campaign=loading" target="_blank">A post shared by Amanda Aday (@amandaaday)</a> </div> </blockquote> He encouraged his kids to think for themselves and avoid following trends. Aday said, "Growing up, when we were little, he always said he never wanted to be hip. Pearl and I would want a new pair of shoes or something, whatever was in trend, fashion-wise or whatever, and he'd always say, 'Don't be trendy. Don't be hip. Be cool, because cool is always.' And that was him." Aday revealed that Christmas was his favourite time of year, sharing that, "He would stay up all night making train sets around the Christmas tree." She also shared an anecdote from her sixth Christmas, when Meat Loaf bought her every Playmobil toy imaginable. "He stayed up literally all night and erected an entire Playmobil city and circus underneath the Christmas tree, because that's what he did. He was dad,” she told People. She also revealed that both she and her sister rushed to Nashville to be by their father’s side after receiving a call informing them that his health "was declining very rapidly, more rapidly than expected." "As soon as we could, we just went to his bedside at the hospital and just sat with him and held his hand," she said, adding that she was “very thankful” they had a chance to see him before he died. Image: Jeff Kravitz/FilmMagic, Inc

Caring

Relax with a homemade apricot turnover

Move over apples, it's the season for apricots! This crisp and flaky pastry turnover will bring out the summer flavours you know and love. Time to prepare: 15 minutes Cooking time: 20 minutes Serves: 4 Ingredients <ul> <li>1 sheet puff pastry, thawed</li> <li>3-4 apricots, sliced and stones removed</li> <li>1 tablespoon arrowroot</li> <li>2 tablespoons sugar</li> <li>1 teaspoon vanilla paste</li> <li>1 tablespoon lemon juice</li> <li>1 tablespoon demerara sugar</li> <li>1 egg, beaten lightly, mixed with 1 tablespoon water</li> <li>Icing sugar for dusting</li> </ul> Directions <ol> <li>Pre heat oven 200°C.</li> <li>In a medium bowl, toss apricot with arrowroot, sugar, vanilla, lemon juice until there are no lumps. Set aside for 10 minutes.</li> <li>Place pastry on a lightly flour surface, cut into 4 squares. Spoon apricots evenly into each square and gently pull one side over to the other, making a triangle.</li> <li>Use a fork to seal edges, brush with egg wash and cut a few slits in the top of each to allow steam to release. Sprinkle with demerara sugar and bake for 20 minutes or until risen and golden.</li> <li>Serve dusted with icing sugar.</li> </ol> Recipe courtesy of <a rel="noopener" href="https://summerfruit.com.au/" target="_blank">Summerfruit Australia</a>. Republished with permission of <a href="https://www.wyza.com.au/recipes/apricot-turnovers-with-sugared-puff-pastry.aspx">Wyza.com.au</a>.

Food & Wine

Refreshing apricot turnovers

Move over apples, it's the season for apricots! This crisp and flaky pastry turnover will bring out flavours you know and love. Ingredients <ul> <li>1 sheet puff pastry, thawed</li> <li>3-4 apricots, sliced and stones removed</li> <li>1 tablespoon arrowroot</li> <li>2 tablespoons sugar</li> <li>1 teaspoon vanilla paste</li> <li>1 tablespoon lemon juice</li> <li>1 tablespoon demerara sugar</li> <li>1 egg, beaten lightly, mixed with 1 tablespoon water</li> <li>Icing sugar for dusting</li> </ul> Method <ol> <li>Pre heat oven 200°C.</li> <li>In a medium bowl, toss apricot with arrowroot, sugar, vanilla, lemon juice until there are no lumps. Set aside for 10 minutes.</li> <li>Place pastry on a lightly flour surface, cut into 4 squares. Spoon apricots evenly into each square and gently pull one side over to the other, making a triangle.</li> <li>Use a fork to seal edges, brush with egg wash and cut a few slits in the top of each to allow steam to release. Sprinkle with demerara sugar and bake for 20 minutes or until risen and golden.</li> <li>Serve dusted with icing sugar.</li> </ol> Recipe courtesy of <a href="https://summerfruit.com.au/">Summerfruit Australia</a>.

Food & Wine

Scrumptious peach, coconut and hazelnut loaf

This easy and delicious peach, coconut and hazelnut loaf is the perfect addition to your afternoon tea. Whether you choose to accompany the homemade dessert with a cup of tea or a glass of fresh juice, this unique and fresh recipe is sure to be a hit. Try it out for yourself below. Preparation time: 15 min Cooking time: 50 min Makes: 1 loaf Ingredients: <ul> <li>125g butter, softened</li> <li>2/3 cup caster sugar</li> <li>1 tsp vanilla extract</li> <li>2 eggs, at room temperature</li> <li>1 cup sour cream</li> <li>2 yellow peaches, stone removed, finely diced</li> <li>1 ½ cup self-raising flour</li> <li>½ cup plain flour</li> <li>½ cup desiccated coconut</li> <li>1/3 cup roasted hazelnuts, finely chopped</li> </ul> Method: <ol> <li>Preheat oven to 180°C. Grease a 6-cup capacity (20cm x 10cm x 7cm deep base measurement) loaf pan and line with baking paper, 5cm above line of pan. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add egg, 1 at a time, beating well after each addition.</li> <li>Using a large metal spoon, gently fold in sour cream, peaches and coconut. Sift flours over batter and gently fold until combined.</li> <li>Spoon batter into prepared loaf pan. Smooth top and sprinkle with chopped nuts, pressing gently into batter. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand for 10 minutes before turning out onto a wire rack to cool.</li> </ol> Recipe and image courtesy of <a href="https://www.facebook.com/AustraliaSummerStonefruit">Australian Summer Stonefruit</a>.

Food & Wine

Rice pudding with apricots

Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas and paired with a cinnamon-spiced fresh apricot compote. Serves: 4 Preparation: 15 minutes Cooking: Approx. 1½ hours Ingredients <ul> <li>850ml full-cream milk</li> <li>¼ cup (55g) caster sugar</li> <li>Finely grated zest of 1 orange</li> <li>½ cup (110g) short-grain rice</li> <li>½ cup (60g) sultanas</li> <li>Ground cinnamon to sprinkle</li> <li>Apricot compote</li> <li>300g fresh ripe apricots halved and stoned</li> <li>Juice of 1 orange</li> <li>1 cinnamon stick</li> </ul> Method <ul> <li>Preheat the oven to 160°C.</li> <li>Pour the milk into a saucepan and add the sugar and orange zest.</li> <li>Heat gently, stirring, until the sugar dissolves and the milk is almost boiling.</li> <li>Put the rice and sultanas in a shallow 1.5 litre ovenproof dish.</li> <li>Pour over the milk mixture and stir.</li> <li>Bake the pudding for 30 minutes, then stir well.</li> <li>Leave to bake for a further 45 minutes, or until the rice is tender and the pudding is creamy.</li> <li>Meanwhile, to make the compote, combine the apricots, orange juice and cinnamon stick in a heavy-based saucepan.</li> <li>Cover and cook over a low heat for 10 minutes.</li> <li>Remove the lid and cook for a further 5 minutes, or until the juice is reduced.</li> <li>Remove the cinnamon stick from the compote.</li> <li>Sprinkle the top of the rice pudding with a little cinnamon, then serve hot, with the apricot compote.</li> </ul> This article first appeared in <a href="http://www.readersdigest.com.au/recipes/rice-pudding-with-apricots">Readers 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 src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" style="width: 100px !important; height: 100px !important;"/>

Food & Wine

Apricot and turmeric muffins

These muffins are lovely and moist and will stay this way for days. Since they aren't overly sweet or buttery, you could even eat these wee cakes for breakfast. The earthy aroma of turmeric gives a delicate flavour and colour to add depth to these gently sweetened muffins. Makes: 8 muffins Ingredients: <ul> <li>250g ground almonds</li> <li>Generous pinch salt</li> <li>½ tsp baking soda</li> <li>2 tsp ground dried turmeric</li> <li>2 organic eggs</li> <li>60g unsalted butter, melted</li> <li>¼ cup runny honey</li> <li>6 ripe apricots, halved and stones removed</li> <li>Drizzle of runny honey to top with</li> </ul> Method: <ol> <li>Preheat the oven to 170C fan bake. Line a 12-hole muffin tray with paper cupcake cases.</li> <li>In a large bowl, combine all of the dry ingredients. Gradually mix in the eggs, melted butter (once cool) and honey, being careful not to over mix.</li> <li>Evenly divide the batter between the cupcake cases. Place an apricot half into each one and press in lightly, but not so much that the apricots are covered by batter.</li> <li>Bake for approximately 25 minutes or until golden in colour and springy to the touch. Transfer the muffins to a cooling rack and allow them to cool completely.</li> <li>Serve warm with a drizzle of honey.</li> <li>Store in an airtight container in a cool place for up to 3 days.</li> </ol> Written by Jordan Rondel. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Emma Boyd/Stuff.

Food & Wine

Multigrain rice pudding with cardamom apricots

This can be made a day in advance and stored in the fridge. Serves: 6 Ingredients: <ul> <li>30g butter</li> <li>100g risotto rice</li> <li>50g brown rice</li> <li>50g quinoa (I used red)</li> <li>1.25 litres milk</li> <li>1 teaspoon vanilla bean paste</li> <li>Zest of 1 lemon (I used a sweet Meyer lemon – do your best to get one too!)</li> <li>125g neutral-flavoured honey (substitute with sugar)</li> <li>¾ cup freshly squeezed orange juice</li> <li>1 teaspoon cardamom seeds (bash a few cardamom pods to open them and remove the seeds)</li> <li>12 apricots, halved, stones removed</li> <li>2 tablespoons golden caster sugar</li> <li>½ cup thick Greek-style yoghurt</li> <li>⅔ cup cream</li> <li>75g pistachio nuts, shelled</li> </ul> Method: 1. Melt the butter in a heavy-bottomed saucepan, add the rices and quinoa and toast for a minute or two until fragrant. Add the milk a little at a time and stir continuously for about 25 minutes or until all the grains are cooked through and the milk absorbed. 2. Add the vanilla bean paste, lemon zest and honey and stir until combined. Set aside to cool (this rice pudding is eaten cold so can be made the day before and stored in the fridge). 3. Preheat the oven to 180°C. Pour the orange juice into an ovenproof dish, scatter over the cardamom seeds then add the apricots to the dish, cut side up. 4. Scatter with the sugar and roast for 30 minutes or until the apricots are soft but still holding their shape. 5. Remove from the oven and transfer the apricots to a plate. Pour the liquid from the dish into a saucepan and simmer for 15 minutes or until syrupy. Strain and set aside. 6. When you're ready to serve, stir the yoghurt into the rice pudding. 7. Lightly whip the cream and stir in, then divide the pudding among 6 dishes, top with the apricot halves, drizzle with the syrup and scatter with the pistachio nuts to serve. Written by Emma Boyd. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Emma Boyd via Stuff.co.nz.

Food & Wine

Apricot and spring onion pork rib soup

Add a splash of hot sauce to your individual bowl of this flavoursome apricot and spring onion pork rib soup to add some extra kick. Grill some garlic bread on the side for dunking. Serves: 4 Ingredients: <ul> <li>2 racks pork ribs</li> <li>1 tablespoon kosher salt</li> <li>1 teaspoon finely ground freshly cracked black pepper</li> <li>100 g unsalted butter</li> <li>2 tablespoons plain (all-purpose) flour</li> <li>3 spring onions (scallions), finely chopped</li> <li>375 ml apricot nectar</li> <li>200 ml beef stock</li> <li>1 teaspoon garlic powder</li> <li>1 teaspoon onion powder</li> <li>1 teaspoon celery powder</li> <li>2 tablespoons hot sauce</li> <li>1 cup bean sprouts, trimmed</li> <li>1 red chilli</li> <li>¼ bunch coriander</li> </ul> Method: <ol start="1"> <li>Remove the membrane from the underside of the pork ribs and season lightly with salt and pepper. Brown in a frying pan.</li> <li>Melt the butter and mix with the flour.</li> <li>Add all of the ingredients, except the bean sprouts, chilli and coriander, to a pressure cooker and stir well to combine. Add the pork ribs and cook for 45 minutes.</li> <li>Remove the pork ribs from the soup and coarsely pull the pork rib meat from the bones, discarding the bones. Return the pulled pork to the soup and allow to stand for 15-20 minutes before serving.</li> <li>Serve with bean sprouts, finely sliced red chilli and coriander to garnish.</li> </ol> <img width="122" height="134" src="https://oversixtydev.blob.core.windows.net/media/44906/ribs-cover_122x134.jpg" alt="Ribs Cover (2)" style="float: right;"/> This is an extract from Ribs, New Holland Publishers RRP $45.00 available from all good bookstores or online, www.newhollandpublishers.com.

Food & Wine

Apricot loaf

Passed down through generations in the Watson family, this delicious cake/loaf is best enjoyed with a smidgen of butter and a cup of your favourite brew. Ingredients: • 1 cup all bran • ½ cup castor sugar • 1 cup of milk • 1 cup self raising flour • 1 cup chopped dried apricots • 1 tablespoon golden syrup • 2 tablespoon desiccated coconut Method: 1. Grease a loaf tin and pre-heat oven to 180°C. 2. Soak the all bran, castor sugar and milk for at least half and hour. 3. Add the self-raising flour, dried apricots and golden syrup to the mixture and mix well. 4. Add mixture to loaf tin, sprinkle with desiccated coconut, and bake for 45 minutes. Check loaf toward ends to ensure it doesn’t cook sooner. 5. Serve with butter.

Food & Wine

Spinach dip in cob loaf

An old favourite that always goes down a treat, for your next family gathering why not whip this one up. Ingredients: <ul> <li>450g cob loaf</li> <li>250g frozen spinach, thawed</li> <li>250g creamed cheese, softened</li> <li>300ml tub sour cream</li> <li>40g packet French onion soup mix</li> <li>Crackers, to serve</li> </ul>

Food & Wine

Pumpkin and zucchini loaf

Maggie Beer’s loaf cake is perfect to slice and freeze, pulling out a piece at a time to toast with tea, anytime you want a delicious afternoon snack. Ingredients: <ul> <li>2 cups grated pumpkin</li> <li>1 cup grated zucchini</li> <li>¼ cup tahini</li> <li>5 eggs</li> <li>3 tablespoons extra virgin olive oil</li> <li>2 cups almond meal</li> <li>1 cup oat meal</li> <li>2 teaspoons baking powder</li> <li>¼ teaspoon Himalayan sea salt</li> <li>¼ teaspoon nutmeg</li> <li>¼ cup pumpkin seeds, to top bread</li> </ul> Method: <ol> <li>Preheat to oven to 165°C. Grease and line a loaf tin with parchment paper.</li> <li>In a large bowl place the pumpkin, zucchini, tahini eggs and oil- mix well. In a second bowl mix together the meals, baking powder, salt and nutmeg.</li> <li>Combine the wet and dry ingredients, mix well and spread evenly into the loaf tin. Sprinkle with pumpkin seeds and place into the preheated oven.</li> <li>Cook for 45 minutes or until the skewer comes out clean. Remove from the oven, allow to cool for 20 minutes before removing from the tin.</li> <li>Serve warm or leave to cool completely.</li> <li>Slice 1.5cm thick and freeze portions of two slices in snap lock bags.</li> </ol> Doesn’t this sound like an incredible recipe? Have you tried a similar one, and would you suggest any alterations to make it your own? Let us know in the comments below. Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank">website here</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/zucchini-and-sweet-potato-vegetable-slice/">Zucchini and sweet potato vegetable slice</a> <a href="/lifestyle/food-wine/2016/05/zucchini-and-corn-fritters-with-smoked-salmon/">Zucchini and corn fritters with smoked salmon</a> <a href="/lifestyle/food-wine/2016/04/zucchini-tomato-macadamia-salad/">Zucchini, tomato and macadamia salad with parmesan crisps</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

Roasted apricots with runny custard

This simple recipe for roasted apricots with runny custard from the Maggie Beer Foundation is simply delicious and perfect for a winter dessert. Serves: 6-8 Ingredients: <ul> <li>1 kg fresh apricots</li> <li>3 tbsp. brown sugar</li> </ul> Method: <ol> <li>Preheat a fan forced oven to 220°C.</li> <li>Cut apricots in half and remove the stone.</li> <li>Place the apricots cut side facing up on a lined baking tray.</li> <li>Sprinkle the brown sugar over the apricots, then place them into the preheated oven and bake for 15 mins, or until slightly golden brown and soften.</li> <li>Serve with runny custard.</li> </ol> Do you have an apricot recipe to share with the community? Let us know in the comments below. Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank">website here</a>. Follow the Maggie Beer Foundation on <a href="https://www.facebook.com/mbeerfoundation/" target="_blank">Facebook here</a>. Related links: <a href="/lifestyle/food-wine/2016/06/apricot-bran-loaf/">Apricot bran loaf</a> <a href="/lifestyle/food-wine/2016/02/apple-and-apricot-crumble/">Apple and apricot crumble</a> <a href="/%20http:/www.oversixty.com.au/lifestyle/food-wine/2016/01/apricots-stuffed-with-cottage-cheese-hazelnuts/">Apricots stuffed with cottage cheese and hazelnuts</a>

Food & Wine

Apricot bran loaf

As featured in the Over60 cookbook, here Lyn shares her scrumptious apricot bran loaf recipe. “This recipe went around during my mothers’ club days at my kids’ primary school. It was always a favourite.” Lyn Batson 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: 10–12 Ingredients: <ul> <li>1 cup chopped dried apricots</li> <li>1 cup milk</li> <li>1 cup unprocessed bran</li> <li>1 cup sugar</li> <li>1 cup self-raising flour</li> </ul> Method: <ol> <li>Add the apricots, milk, bran and sugar to a bowl and stir to combine. Cover with plastic wrap and refrigerate overnight.</li> <li>Mix in the self-raising flour. Preheat the oven to 180°C. Lightly grease a 20 cm x 10 cm loaf tin and line with baking paper.</li> <li>Pour the mixture into the tin and bake for 35 minutes, or until a skewer comes out clean when inserted in the centre.</li> <li>Leave to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely. To serve, slice and spread with butter.</li> </ol>

Food & Wine

Banana, chocolate and almond cake

There are few traditions that have a link with family in the way that baking does. Much of what I bake has been passed on to me by my parents, grandparents and great-grandparents. The taste of my great-grandmother's fruit cake is something I will never forget. To this day I use her recipe and will go out of my way to pass it on to the next generation. Sometimes, new traditions appear. I've been meaning to write about this particular banana bread recipe for a while now. I came across it a couple of years ago, and it is now entrenched here in the Mannering household. Loaf cakes seem to stand somewhere in the middle between health-conscious treat and all-out guilty pleasure. This is indeed a bit of both. What I don't feel at all bad about doing is grilling great thick slices of it in the oven for breakfast. Use whatever type of chocolate you like. Sometimes I prefer the bitter kick of dark chocolate, but almost equally often I crave the sweet richness of milk chocolate. Ingredients: <ul> <li>150ml vegetable oil</li> <li>200g brown sugar</li> <li>1 teaspoon vanilla essence</li> <li>2 eggs</li> <li>350g ripe bananas, roughly mashed</li> <li>70g Greek yoghurt</li> <li>50g roast almonds, roughly chopped</li> <li>150g chocolate, roughly chopped</li> <li>1 teaspoon baking soda</li> <li>1 teaspoon baking powder</li> <li>1 teaspoon cinnamon</li> <li>Pinch of salt</li> <li>220g wholemeal flour</li> </ul> Method: <ol> <li>Preheat the oven to 170°C.</li> <li>Grease a regular loaf tin (mine is 26cm x11cm) and line with baking paper.</li> <li>In a large mixing bowl, beat together the vegetable oil, brown sugar, vanilla essence and eggs.</li> <li>Add the mashed banana and yoghurt, followed by the almonds and chocolate, and mix well to combine.</li> <li>Combine the baking soda, baking powder, cinnamon, salt and flour in another bowl, then sieve into the banana mixture. Gently fold in so that everything is only just incorporated.</li> <li>Transfer the mixture to the lined tin and smooth off the top.</li> <li>Bake in the preheated oven for 45-55 minutes, or until a skewer inserted comes out clean.</li> <li>Allow to cool down in the tin before turning out and polishing off.</li> </ol> Written by Sam Mannering. 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/2016/05/diy-pumpkin-bread/">DIY pumpkin bread</a> <a href="/lifestyle/food-wine/2016/04/macadamia-date-chocolate-torte/">Macadamia, date and chocolate torte</a> <a href="/lifestyle/food-wine/2016/04/banana-oatmeal-cups/">Banana oatmeal cups</a>

Food & Wine

10 photographs of China’s breathtaking apricot blossoms

Xinjiang, a remote province in the north west of China, attracts thousands of tourists every year, looking for an opportunity to view the spectacular Apricot Valley. Each year during China’s spring, this valley transforms, and the mountainous surrounds are enveloped by a majestic sea of pink and white apricot blossom. Xinjiang sits close to the border of Kazakhstan and the best time to see the beautiful apricot blossoms is from the start of June to the end of September. We know that might be cutting it a little fine for you to plan flights and accommodation this year, so we’ve included 10 of the most beautiful photographs from recent seasons. Viewing these incredible images is certainly the next best thing. To see all the images scroll through the gallery above. It’s tough, but which of these images is your favourite? Personally we like the sixth picture, which depicts a tiny yurt on a hill, surrounded by the lush, almost tide-like apricot blossoms. Please let us know in the comments below. Related links: <a href="/news/news/2016/04/cat-meets-dogs-at-dog-show/" target="_blank">Watch this friendly cat meet 50 dogs at a dog show</a> <a href="/news/news/2016/04/prince-george-president-barack-obama-photos/" target="_blank">The story behind Prince George’s presidential photos</a> <a href="/news/news/2016/04/lifeguard-helps-wheelchair-bound-veteran-surf/" target="_blank">Lifeguard helps make wheelchair-bound army vet's dream come true</a>

News

Apple and apricot crumble

If you get a chance you should definitely try this apple and apricot crumble. This dessert is delicious and fun to make! Ingredients: <ul> <li>4 Royal Gala apples, peeled, cored, cut into thin wedges</li> <li>825g can apricots in syrup or juice, drained reserving liquid</li> <li> ¼ teaspoon ground cinnamon</li> <li>Vanilla custard, to serve</li> <li>¾ cup plain flour</li> <li>100g chilled butter, chopped</li> <li>½ cup, firmly packed brown sugar</li> <li>½ cup rolled oats</li> </ul> Method: <ol> <li>Preheat oven to 180°C.</li> <li>Combine apple, apricot, cinnamon and 160ml of reserved liquid in a bowl.</li> <li>To make the classic oat crumble, place the flour in a large bowl.</li> <li>Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Add the sugar and oats, and stir until well combined.</li> <li>Spoon the apple mixture into a 2.5L (10-cup) capacity ovenproof dish.</li> <li>Sprinkle over the crumble. Bake for 25-30 minutes or until the crumble is golden and the apple is tender. Divide the crumble among serving bowls.</li> <li>Serve with custard.</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="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/2016/01/apple-and-strawberry-pie/">Apple and strawberry pie</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/blackberry-cupcakes/%20%20">Blackberry cupcakes</a>

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