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Crowd goes nuts as man learns he's a dad on the big screen

<p><em>Image: Youtube</em></p> <p>A new dad-to-be has been given the surprise of his life while attending a basketball game – and as far as pregnancy announcements go – this is up there with one of the best we've seen.</p> <p>The Orlando Magic fan was happily watching the big game with his partner when the ‘kiss cam’ panned across to them during a break.</p> <p>The man and his partner looked suitably delighted at the attention – but something about the woman's behaviour was not quite right. Almost as though she knew something ELSE was about to happen.</p> <p>Sure enough, as the camera lingered on the couple, a special message appeared along the bottom of the screen: ‘Congrats James! You are you going to be a dad’.</p> <p>At first James did not notice the message – but slowly it became apparent that the rest of the crowd certainly had, as the cheering swelled to a giant crescendo.</p> <p>Then the magic moment arrived: the dad-to-be finally looked a little closer at the big screen, took a second or two to comprehend what he was reading, and was then completely overcome with shock, surprise and pure joy. His reaction will be preserved forever for the young family, and it really was a tremendous one.</p> <p><iframe width="560" height="315" src="https://www.youtube.com/embed/fNWuld3hwa8" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen=""></iframe></p> <p>Sadly, James’ team lost the game – going down to the Charlotte Hornets 106-99. But there's no question that he went home a happy man regardless, with a story he will be able to share for many years to come.</p>

Family & Pets

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Health check: Will eating nuts make you gain weight?

<p>The Australian Dietary Guidelines recommend we eat <a href="http://www.nutritionaustralia.org/national/frequently-asked-questions/general-nutrition/nuts-and-health">30g of nuts</a> – a small handful – each day. But many of us know nuts are high in calories and fat.</p> <p>So, should we be eating nuts, or will they make us gain weight?</p> <p>In short, the answer is yes, we should eat them, and no, they won’t make us gain weight if eaten in moderate amounts. The fats in nuts are mostly the “good” fats. And aside from that, our bodies don’t actually absorb all the fat found in nuts. But we do absorb the nutrients they provide.</p> <p><strong>Dietary fat: friend or foe?</strong></p> <p>Nuts do contain fat, and the amount of fat varies between nut types. For example, a 30g serving of raw cashews or pistachios contains around <a href="http://www.foodstandards.gov.au/science/monitoringnutrients/afcd/Pages/foodsbyfoodgroupsearch.aspx?foodGroupID=19&amp;subFoodGroupID=80">15g of fat</a>, whereas the same amount of raw macadamias contains around <a href="http://www.foodstandards.gov.au/science/monitoringnutrients/afcd/Pages/foodsbyfoodgroupsearch.aspx?foodGroupID=19&amp;subFoodGroupID=80">22g of fat</a>.</p> <p>There are different kinds of fats in our diet and some are better for us than others. Nuts contain mainly <a href="http://www.foodstandards.gov.au/science/monitoringnutrients/afcd/Pages/foodsbyfoodgroupsearch.aspx?foodGroupID=19&amp;subFoodGroupID=80">monounsaturated and polyunsaturated fats</a>. These types of fats are known as “good fats”. They can help lower cholesterol when we eat them <a href="https://www.who.int/nutrition/publications/nutrientrequirements/sfa_systematic_review/en/">in place of saturated fats</a>.</p> <p>The type of fats present <a href="http://www.foodstandards.gov.au/science/monitoringnutrients/afcd/Pages/foodsbyfoodgroupsearch.aspx?foodGroupID=19&amp;subFoodGroupID=80">varies between nuts</a>. For example, walnuts are rich in polyunsaturated fats, whereas other types of nuts such as hazelnuts and macadamias have more monounsaturated fat.</p> <p><strong>What the evidence says</strong></p> <p>Even if the type of fat in nuts is good for us, they are still high in fat and calories. But this doesn’t mean we should be avoiding them to manage our weight.</p> <p><a href="https://www.ncbi.nlm.nih.gov/pubmed/24898229">Studies</a> that looked at people’s eating habits and body weight over a long period have found people who regularly eat nuts tend to gain less weight over time than people who don’t.</p> <p>We see a similar pattern in clinical studies that asked people to include nuts in their diets and then looked at the effects on body weight.</p> <p>A review of <a href="https://www.ncbi.nlm.nih.gov/pubmed/23595878">more than 30 studies</a> examined the effects of eating nuts on body weight. It did not find people who ate nuts had increased their body weight, body mass index (BMI), or waist circumference, compared to a control group of people who did not eat nuts.</p> <p>In fact, <a href="https://www.ncbi.nlm.nih.gov/pubmed/27807041">one study</a> found that when people ate a pattern of food aimed at weight loss, the group of people who ate nuts lost more body fat than those who didn’t eat nuts.</p> <p><strong>Let’s nut this out</strong></p> <p>There are several possible explanations for why eating nuts doesn’t seem to lead to weight gain.</p> <p><strong>1. We don’t absorb all of the fat in nuts:</strong> The fat in nuts is stored in the nut’s cell walls, which <a href="https://www.ncbi.nlm.nih.gov/pubmed/25351860">don’t easily break down</a> during digestion. As a result, when we eat nuts, we don’t absorb all of the fat. Some of the fat instead is <a href="https://www.ncbi.nlm.nih.gov/pubmed/15321799">passed out in our faeces</a>. The amount of calories we absorb from eating nuts might be between <a href="https://www.ncbi.nlm.nih.gov/pubmed/21733319">5%</a> and <a href="https://www.ncbi.nlm.nih.gov/pubmed/26581681">30%</a> less that what we had previously thought.</p> <p><strong>2. Nuts increase the amount of calories we burn:</strong> Not only do we not absorb all the calories in nuts, but eating nuts may also <a href="https://www.ncbi.nlm.nih.gov/pubmed/19010571">increase the amount</a> of energy and fat we burn. It’s thought this may partially be explained by the protein and unsaturated fats in nuts, although we don’t yet know exactly how this occurs. Increases in the number of calories burnt can help us maintain or lose weight.</p> <p><strong>3. Nuts help us feel full for longer:</strong> As well as fat, nuts are rich in protein and fibre. So, nuts help to keep us <a href="https://www.ncbi.nlm.nih.gov/pubmed/25182142">feeling full</a> after we eat them, meaning we’re likely to eat less at later meals. Recent studies have also suggested providing people with nuts helps <a href="https://www.ncbi.nlm.nih.gov/pubmed/26688734">improve the overall quality</a> of the types of foods they eat. This may be because nuts replace “junk foods” as snacks.</p> <p><strong>4. People who eat nuts have healthier lifestyles in general:</strong> We can’t rule out the idea that eating nuts is just a sign of a healthier lifestyle. However, <a href="https://www.ncbi.nlm.nih.gov/pubmed/25182142">randomised controlled trials</a>, which can control for lifestyle factors like eating habits, still find no negative effect on body weight when people eat nuts. This means the favourable effects of nuts are not just the result of nut eaters having healthier lifestyles – the nuts themselves play a role.</p> <p>Overall, the evidence suggests nuts are a healthy snack that can provide us with many of the nutrients our bodies need. We can confidently include the recommended 30g of nuts a day in a healthy diet, without worrying about the effect they will have on our waistlines.</p> <p><em>Written by Elizabeth Neale, Sze-Yen Tan and Yasmine Probst. Republished with permission of <a href="https://theconversation.com/health-check-will-eating-nuts-make-you-gain-weight-108491">The Conversation</a>.</em></p>

Body

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Edge of the world: The Tassie escape you need to add to your bucket list

<p>Dominated by ‘the Nut’, a volcanic plug on the edge of town, Stanley is impossible to miss on a journey to Tasmania’s north-west. The Nut rises 152 metres with almost vertical cliffs on three sides plunging into Bass Strait, and at its base is the historic village just begging to be explored.</p> <p>George Bass and Matthew Flinders discovered the unique formation in 1798, naming it ‘Circular Head’; the region’s municipality is still called this. It was settled from 1826 after the Van Diemen’s Land Company was granted land in the north-west, including the Stanley area, and employees from England arrived in the region.</p> <p>The township was named in 1842 after Lord Stanley – who went on to serve three terms as the British prime minister – and the village eventually became a thriving and bustling centre built around farming. These days, tourism and fishing are its major drawcards, with people flocking to see the incredible views both of and from the Nut. Surrounded by beautiful coastline, and with heritage buildings and terraced streets, this ‘edge of the world’ town with its mix of natural and historical wonder is certainly worth a visit.</p> <p>“This beautiful historical fishing village is a place everyone should see. A lazy little town set under the Nut, this place has so much history, it will take you back to the early settler days. Gorgeous beaches to boot, and lots of restaurants to tickle your tastebuds.”<strong> - Jenny Barnes, Launceston, Tasmania</strong></p> <p><strong>What to do:</strong></p> <ul> <li>Climb the Nut or if, the challenge is too great, take the chairlift for incredible views over the north-west coastline and Stanley.</li> <li>Explore the historical township, which has a number of heritage buildings that have not changed over the years, including the Van Diemen’s Land Company store.</li> <li>Join a penguin tour or hop aboard a seal cruise to encounter some of the region’s local residents.</li> </ul> <p>“You can see why Stanley is often referred to as ‘the edge of the world’, perched as it is next to the Nut, a little piece of land that drops off into Bass Strait. Our first port of call, like most travellers I would say, was a chairlift ride to the top of the Nut. We were lucky enough to be joined by a fifth-generation local man, Graham, who runs a B&amp;B in town. To meet someone with such a long family history in Australia is quite rare, but it’s a common occurrence in Stanley. Home to some of the freshest air in the world, the breeze from the top of the Nut certainly blows out any cobwebs, and the views of the beaches on all sides are breathtaking.</p> <p>The town itself is charming, with its lovingly restored buildings that house cafes, art and craft shops, and B&amp;Bs. Many of the original English settler buildings have been preserved, and a drive around town is fascinating. There’s Highfield, a historic house built in 1841 that’s regarded as the birthplace of the European settlement of Tasmania’s northwest, and you can even see the former home of Joseph Lyons, Australia’s tenth prime minister, who took office in 1923. But it’s not just the town and the Nut that are beautiful. We took a scenic helicopter flight out to the nearby Tarkine wilderness area, a huge expanse of cool temperate rainforest that contains Aboriginal archaeological sites – it really is a stunning place.”<strong> - Jen and Clint</strong></p> <p><img width="142" height="174" src="https://oversixtydev.blob.core.windows.net/media/7817348/australia-s-ultimate-bucket-list_142x174.jpg" alt="Australia -s -ultimate -bucket -list" style="float: right;"/></p> <p><em>This is an edited extract from </em>Australia’s Ultimate Bucket List<em> by Jennifer Adams &amp; Clint Bizzell published by Hardie Grant Books RRP $29.99 and is available in stores nationally.</em></p>

Cruising

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Maggie Beer’s chocolate cloud cake with nut cream and rose petals

<p>“As the name implies, this cake should be as light as air. It’s a total chocolate fix, having so little else to keep it afloat … unless you count the 10 eggs of course. And if the chocolate element isn’t indulgent enough, consider the filling of nut butter and whipped cream. There are many lovely nut butters out there, but my favourite for this would have to be macadamia butter, to really push us over the edge! Luckily, life always seems to offer up plenty of reasons to celebrate,” writes Maggie Beer in her new book <em>Maggie’s Recipes for Life.</em></p> <p>Based on the latest scientific research and with the help of one of the world’s leading Alzheimer’s researchers Professor Ralph Martins, Maggie has created more than 200 recipes that help provide the nutrients we need for optimum brain health. The proceeds from the cookbook will be shared between the Maggie Beer Foundation and the Lions Alzheimer’s Research Foundation.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 10 – 12</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>350 g good-quality dark chocolate (70% cocoa solids), broken into pieces</li> <li>50 g unsalted butter</li> <li>2 tablespoons raw honey</li> <li>10 free-range eggs, at room temperature, separated</li> <li>Pinch of sea salt flakes</li> <li>Organic fresh rose petals, to decorate (optional)</li> </ul> <p><em>For the nut cream</em></p> <ul> <li>200 ml whipping cream</li> <li>½ cup mint leaves, finely chopped</li> <li>100 g pure nut butter</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Preheat the oven to 150˚C fan-forced. Grease and line 2 x 20 cm spring form tins.</p> <p>2. Melt the chocolate and butter together in a heatproof bowl placed over a saucepan of just-simmering water (don’t let the bottom of the bowl touch the water). Remove from the heat, stir in the honey and set aside.</p> <p>3. In the bowl of an electric mixer, whisk the egg whites with a pinch of salt until stiff peaks form.</p> <p>4. In a separate bowl, whisk the egg yolks until thick and pale. Slowly whisk in the chocolate mixture until just combined. Fold in one third of the egg whites, then ever so lightly, fold in the remaining whisked whites. (It is important to work quickly and not let the chocolate butter mixture get cold or it will set.)</p> <p>5. Divide the batter between the prepared tins. Bake for 25 minutes or until a skewer withdraws clean. Remove from the oven and stand on a wire rack until completely cooled.</p> <p>6. To make the nut cream, beat the cream in a large bowl until stiff peaks form. In a separate bowl, combine the mint, nut butter and a small amount of the whipped cream. Gently fold in the remaining cream.</p> <p>7. To assemble, place one of the cakes on a serving plate and spread half the nut cream over the top, leaving a 2cm border. Place the remaining cake on top and spread with the remaining cream. Scatter with rose petals, if using.</p> <p><strong>Note:</strong> The good news is that dark chocolate is rich in polyphenol antioxidants, particularly catechins and procyanidins, and these have antioxidant and anti-inflammatory properties that are good for your blood vessels. Chocolate also provides some iron, manganese and magnesium.</p> <p><img width="123" height="164" src="https://oversixtydev.blob.core.windows.net/media/44276/1_123x164.jpg" alt="1 (36)" style="float: right;"/></p> <p><em>This is an extract from </em>Maggie’s Recipe for Life<em> by Maggie Beer with Professor Ralph Martins, published by Simon &amp; Schuster Australia, RRP $39.99. Photo credit: Dragan Radocaj</em></p>

Food & Wine

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Green smoothie bowl with cereal, fruit and nuts

<p>This green smoothie breakfast with cereal, berries, passionfruit and toasted walnuts is like a vitamin pill in a bowl.</p> <p><span style="text-decoration: underline;"><strong>Serves:</strong></span> 2</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the smoothie</em></p> <ul> <li>1 cup frozen strawberries</li> <li>½ avocado</li> <li>1 small banana</li> <li>120g (2 handfuls) spinach</li> <li>1 tbsp. chia seeds</li> <li>1 cup low fat milk</li> </ul> <p><em>For the topping</em></p> <ul> <li>200g strawberries, quartered</li> <li>1 passionfruit</li> <li>1 ½ cups corn flakes or bran cereal</li> <li>½ cup (30g) walnuts, roughly chopped</li> <li>¼ cup (20g) dried cranberries, roughly chopped</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>To make the smoothie add the strawberries, avocado, banana, spinach, chia seeds and milk to a blender and blitz until smooth.</li> <li>In a small bowl, add strawberries and the passion fruit. Stir to combine.</li> <li>In a dry pan on a med-high heat, toast the walnuts for 2-3 minutes. Remove from the pan and allow to cool briefly.</li> <li>To assemble the dish, split the smoothie mixture evenly between two bowls and garnish one side of each bowl with strawberries and passionfruit, breakfast cereal, cranberries and walnuts. Serve immediately.</li> </ol> <p><em>Recipe courtesy of Will and Steve, The Gourmet Pommies, for <span style="text-decoration: underline;"><strong><a href="mailto:https://www.uncletobys.com.au" target="_blank">UNCLE TOBYS Oats</a></strong></span>.</em></p>

Food & Wine

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What is the healthiest way to eat nuts?

<p>Although it is popular opinion that it is better to eat nuts raw, this is not true.</p> <p>Accredited Practicing Dietitian and founder of Travelling Dietitian, Kara Landau has said that unless nuts are roasted to a blackened crisp, their nutritional value won’t be depleted.</p> <p>“As long as roasted nuts are cooked at between 120-160 degrees Celsius, all the delicate essential fatty acids should remain intact,” Kara told <em>Nine News</em>.</p> <p>“Some B group vitamins may be lost, however considering nuts are not typically a main contributor of B group vitamins in the diet, this shouldn’t deter anyone who prefers their nuts roasted.”</p> <p>Another concern of roasted nuts is that they have a higher fat content if they are cooked in oil but it is so minimal that the amount is “negligible”.</p> <p>“Due to the high fat content and density of nuts, they are unable to absorb much extra fat when roasted in oil,” Kara said.</p> <p>“They only increase their total fat profile minimally; there can be up to approximately a 5 percent increase in fat content when a raw nut is oil roasted.”</p> <p>It is better to eat nuts however you prefer to eat them rather than eating a snack that has high-sugar and low-nutritional value.</p> <p>“If you are otherwise not going to consume nuts regularly, and you find that by lightly roasting them their appeal enhances significantly, then I believe this is a great option that is still wonderfully healthy, and ensures you get all of the nutritional benefits that nuts can provide in your daily diet,” Kara said.</p> <p>To roast nuts, spread them on a baking tray and put them in the oven at a temperature between 120°C to 160°C for 12 to 20 minutes. Once you can smell them, it is an indication that they are done.</p> <p>Roasting nuts can have health benefits such as breaking down phytic acid, a component of nuts and grains that can reduce the amount of nutrients our body can absorb from nuts because our body lacks the enzyme to digest phytic acid. Phytic acid also binds to essential minerals such as calcium, zinc, iron and magnesium, so we don’t digest as much of these.</p> <p>“Soaking raw nuts in water overnight and then placing them in a dehydrator to break down some of the phytic acid and ensure the micronutrients are still intact, is one of the healthiest ways to eat them,” Kara said.</p> <p>“It can also ‘awaken’ beneficial enzymes within the nut to improve digestibility.”</p> <p>The benefits of roasting nuts depend on how much of the essential mineral intake you are getting from nuts. It is likely that they don’t make up enough of your diet for “activating” them to make an impact to your diet and overall health.</p> <p>“Raw, dry roasted, and oil roasted nuts all provide rich sources of protein, fibre, healthy fats, calcium, magnesium, phosphorus and potassium,” Kara explained.</p> <p>“I believe preparing nuts in a way that makes you want to go back and incorporate them each day into your diet is the best way to prepare them.”</p>

Body

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Dairy-free cashew nut and coconut cheesecake

<p>Although this is not a true cheesecake, the texture and flavour of this cashew nut and coconut cheesecake are reminiscent of conventional “lemony” dairy cheesecakes. It is delicious and disappears quickly when it is made.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 10–12</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the raspberry topping</em></p> <ul> <li>2½ cups frozen raspberries, thawed</li> <li>2 tablespoons maple syrup or coconut nectar</li> </ul> <p><em>For the crust</em></p> <ul> <li>2 cups coconut flakes</li> <li>3–4 medjool dates, pitted</li> <li>Pinch of salt</li> <li>½ teaspoon pure vanilla essence (vanilla extract)</li> </ul> <p><em>For the cheesecake filling</em></p> <ul> <li>2 cups cashew nuts, soaked overnight and rinsed well</li> <li>1 cup lemon juice</li> <li>1 cup coconut cream</li> <li>Zest of 1 large lemon</li> <li>½ cup pure maple syrup or coconut nectar</li> <li>1 teaspoon pure vanilla essence (vanilla extract)</li> <li>¼ teaspoon salt</li> <li>2 dessertspoons psyllium husks</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>First, make the raspberry topping. Place the raspberries and maple syrup in a bowl and, using a fork, mash them together until well combined. Set aside.</li> <li>To make the crust, grind the coconut, dates, salt and vanilla in a food processor until the mixture becomes soft and sticks together.</li> <li>The coconut will start releasing its oil and this allows the mixture to stick together when the cheesecake is put in the fridge to set.</li> <li>Using a 30-cm (12-inch) pie dish, spoon the crust mixture into the dish and press it flat with your fingers to make the base. Place the crust in the freezer or fridge to set while you make the filling.</li> <li>To make the filling, combine all filling ingredients in a high-powered blender until silky and smooth.</li> <li>Remove the crust from the fridge and pour the filling evenly over it.</li> <li>Place the cheesecake in the fridge to set overnight or for a few hours at least.</li> </ol> <p><span style="text-decoration: underline;"><strong>Variations:</strong></span></p> <ul> <li>You can use blueberries instead of raspberries in the topping.</li> <li>For the crust, you can halve the amount of coconut and substitute this with ground almonds or ground macadamias instead.</li> <li>Instead of the lemon zest you can use 10 drops of organic lemon essential oil in the filling.</li> </ul> <p><img width="175" height="215" src="https://oversixtydev.blob.core.windows.net/media/34540/feed-your-brain-cover_175x215.jpg" alt="Feed Your Brain Cover (4)" style="float: right;"/></p> <p><em>Extracted from Feed Your Brain by Delia McCabe <span style="text-decoration: underline;"><strong><a href="http://www.exislepublishing.com.au/Feed-Your-Brain.html">(Exisle 2016).</a></strong></span> Photography by Vanessa Russell. Available from <span style="text-decoration: underline;"><strong><a href="http://www.exislepublishing.com.au/">www.exislepublishing.com.au</a></strong></span> and wherever great books are sold.</em></p> <p><em><strong>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, <span style="text-decoration: underline;"><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></span>.</strong></em></p>

Food & Wine

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No-nuts breakfast bar

<p>When you’re busy, it’s easy to turn to sugar-laden convenience foods, or skip breakfast altogether. These nut-free breakfast bars tick all the boxes – they’re rich in vitamins and minerals, and simple to make. They’re perfect for school lunches, and you can make large batches and freeze them.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 8</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>30 g fine desiccated coconut</li> <li>45 g golden flax seeds (linseeds)</li> <li>1 tablespoon black and white sesame seeds</li> <li>1 teaspoon chia seeds</li> <li>2 squares of Pana Chocolate Raw Cacao, chopped</li> <li>Pinch of Himalayan pink salt</li> <li>Pinch of ground cinnamon</li> <li>4 medjool dates, pitted</li> <li>115 ml coconut nectar</li> <li>50 g tahini</li> <li>10 g coconut butter</li> <li>45 g bar of Pana Chocolate of your choice</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ul> <li>Blitz the desiccated coconut in a food processer until very fine.</li> <li>Transfer the coconut to a bowl along with the golden flax seeds (linseeds), sesame seeds, chia seeds, squares of chocolate, salt and cinnamon. Combine, then set aside.</li> <li>Blitz the dates, coconut nectar, tahini and coconut butter in the food processor until smooth.</li> <li>Add the butter mixture to the dry ingredients and massage together using your fingertips.</li> <li>Divide the mixture into eight portions. Shape each portion into a bar and place on a mesh dehydrator tray. Dehydrate at 40°C for 24 hours.</li> <li>Melt the chocolate bar and drizzle over the breakfast slices.</li> <li>Store in an airtight container in the pantry.</li> </ul> <p>Note: The mixture does not need to be dehydrated, but this means you won’t get the crispy outer crust. If you choose not to dehydrate your breakfast bars, store them in an airtight container in the fridge.</p> <p><img width="182" height="181" src="https://oversixtydev.blob.core.windows.net/media/34173/pana-chocolate-cvr_182x181.jpg" alt="Pana Chocolate CVR (3)" style="float: right;"/></p> <p>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.</p> <p><em><strong>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, <span style="text-decoration: underline;"><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></span>.</strong></em></p>

Food & Wine

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Blackbean pork stir fry with cashew nuts

<p>We all love a bit of Chinese takeaway, but did you know making it at home can be even easier? This simple, delicious recipe is so good, you’ll be throwing away those takeout menus the second you’re done!</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>600 g pork stir fry strips</li> <li>2 tbsp. oil</li> <li>200 ml black bean sauce</li> <li>1 bunch broccolini</li> <li>100 g snap peas</li> <li>1 bunch baby buk choy, sliced</li> <li>4 spring onions, sliced</li> <li>50 g roasted cashew nuts</li> <li>Steamed rice to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Heat 1 tablespoon of oil in a large non-stick work and brown pork stirfry strips over a high heat a few at a time. Remove and keep warm.</li> <li>Heat the remaining oil over a high heat and stir the prepared vegetables for 2-3 minutes, remove and set aside.</li> <li>Return the pork strips to the wok and stir through the black bean sauce. Bring to the boil stirring; add the vegetable and stirfry for 2 minutes. </li> <li>Serve hot garnished with cashew nuts and steamed rice.</li> </ol> <p>Notes: black bean sauce may be replaced with your favourite Asian sauce e.g. satay, oyster or Hoisin.</p> <p><em>Recipe courtesy of <span style="text-decoration: underline;"><strong><a href="http://www.pork.com.au/home-page-consumer.aspx" target="_blank">Australian Pork.</a></strong></span></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, 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"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/chinese-beef-and-noodle-stir-fry/"><span style="text-decoration: underline;"><em><strong>Chinese beef and noodle stir-fry</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/03/prawn-and-tofu-stir-fry/"><span style="text-decoration: underline;"><em><strong>Prawn and tofu stir-fry</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/02/vegetarian-stir-fry/"><span style="text-decoration: underline;"><em><strong>Vegetarian stir fry</strong></em></span></a></p>

Food & Wine

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Kale and pine nut tart with chickpea crust and lemon crème fraîche

<p>This delicious kale and pine nut tart recipe from Maggie Beer was created to support World Osteoporosis Day – Serve Up Bone Strength!</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Chickpea Crust</em></p> <ul> <li>1.5 cups cooked chickpeas (135g dried chickpeas, soaked in cold water overnight, cooked)</li> <li>35g brown rice flour</li> <li>2 tablespoons cornflour</li> <li>½ teaspoon sea salt</li> <li>½ teaspoon baking powder</li> <li>¼ cup Extra Virgin Olive Oil</li> </ul> <p><em>Filling</em></p> <ul> <li>¾ cup currants</li> <li>½ cup Verjuice</li> <li>¼ cup Extra Virgin Olive Oil</li> <li>40g butter</li> <li>4 round shallots</li> <li>½ tsp crushed garlic</li> <li>¼ cup Verjuice</li> <li>½ cup pine nuts, toasted</li> <li>1 tablespoon preserved lemon rind, finely chopped</li> <li>2 bunches cooked kale</li> <li>4 eggs</li> <li>Sea salt and pepper</li> <li>¾ cup sour cream</li> </ul> <p><em>To garnish</em></p> <ul> <li>100g <span>crème fraîche</span></li> <li>100ml Extra Virgin Olive Oil</li> <li>¼ cup reserved Verjuice soaked currants</li> <li>¼ cup toasted pine nuts</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Soak the currants in ½ cup of the Verjuice overnight to soften. Alternatively, place the currants and verjuice in a microwave-safe container and microwave on low for 4 minutes, then set aside for 20 minutes to reconstitute.</li> <li>Drain and rinse the soaked chickpeas. Place in a medium sized saucepan and cover with 4 times the amount of water to chickpeas. Bring to the boil, turn down to a simmer and cook for 30minutes or until tender (not falling apart). Skim any foam that rises to the top of the pan off. Once cooked drain well and set aside to cool.</li> <li>Pre heat a fan forced oven to 180°C.</li> <li>Place the pine nuts on a tray and roast for 6 minutes or until golden.</li> <li>Place the chickpeas in a food processor and pulse until finely ground. In a bowl combine the brown rice flour, cornflour, salt and baking powder, add to the food processor with the chickpeas, pulse. Add the olive oil and just bring together, turn mix onto the bench and shape into a rectangle 20x10cm.</li> <li>Grease 35cmx 13cm rectangular non-stick fluted tart dish, place the rectangular shaped crust inside and press evenly across the base and up the sides of the pan. Once the tart base is evenly covered with the crust, place into the pre heated oven and cook for 8-10 minutes, until light golden. Don’t be tempted to cook too long as the pastry will start to crack.</li> <li>Meanwhile, blanch the kale in a large saucepan of boiling water for 5–10 minutes or until softened (the cooking time will depend on how coarse the kale is). Drain and set aside until cool enough to handle, then squeeze excess water from the leaves and roughly chop.</li> <li>Melt the butter with the oil in a large frying pan. Add the shallot and garlic and cook, stirring occasionally, over low–medium heat for 5 minutes or until softened. Increase the heat to high, then add ¼ cup verjuice and cook, stirring, until the verjuice has evaporated.</li> <li>Transfer this mixture to a food processor, add the chopped kale and any remaining liquid and blend to a puree.</li> <li>Place the kale puree, ½ cup of the verjuice soaked currants, ¼ cup of the toasted pine nuts and preserved lemon in a large bowl and stir until well combined.</li> <li>In a small jug, whisk together the sour cream, eggs, salt and pepper, then stir into the kale mixture.</li> <li>Carefully pour the filling into the tart shell and bake for 25 minutes or until just set in the centre.</li> <li>Remove from the tin, slice a piece approximately 6cm across and place on the plate. Serve straightaway scattered with a few extra pine currants, a generous tablespoon of <span>crème fraîche</span> and a drizzle of Extra Virgin Olive Oil.</li> </ol> <p><em>Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank"><strong><span style="text-decoration: underline;">website here</span></strong></a>. Follow the Maggie Beer Foundation on <a href="https://www.facebook.com/mbeerfoundation/" target="_blank"><strong><span style="text-decoration: underline;">Facebook here.</span></strong></a></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/06/potato-and-cheese-tart/"><em><strong><span style="text-decoration: underline;">Potato and cheese tart</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/06/bega-valley-brunch-cheese-tart/"><strong><em><span style="text-decoration: underline;">Bega Valley brunch cheese tart</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/04/pea-basil-and-eggplant-tart/"><strong><em><span style="text-decoration: underline;">Pea, basil and eggplant tart</span></em></strong></a></p>

Food & Wine