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Coconut strawberry jam drops

<p>These strawberry jam droplets are like the perfect, golden biscuit, filled with the perfect sweet treat. The coconut gives these traditional sugary snacks the richness they’ve been missing.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>32 biscuits</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>125g butter, chopped, at room temperature</li> <li>⅔ cup caster sugar</li> <li>1 teaspoon maple syrup</li> <li>1 egg yolk</li> <li>1 ¼ cups self-rising flour, sifted</li> <li>⅔ cup desiccated coconut</li> <li>⅓ cup strawberry jam</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 180°C. Line two large flat baking trays with non-stick baking paper.</li> <li>Using an electric mixer, cream the butter, sugar and vanilla essence in a mixing bowl until pale and creamy. Add the egg yolk and mix well. Add the flour and coconut, and mix on low speed until just combined.</li> <li>Using a heaped teaspoon of mixture, roll into balls. Place onto baking trays, allowing room for spreading. Flatten slightly with a spatula. Using the end of round handled wooden spoon, make an indentation in the centre of each biscuit. Fill the hole with a 1/4 teaspoon of jam.</li> <li>Bake 1 tray at a time for 12-15 minutes or until light golden. Stand for 5 minutes on tray before transferring to a wire rack to cool.</li> </ol> <p><em>Images: Shutterstock</em></p>

Food & Wine

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Heidi Klum’s cheap secret to feeling “nourished”

<p><span>Model Heidi Klum has shared a beauty secret that she has been implementing into her daily routine for years.</span><br /><br /><span>The star says she has developed an obsession with cheap, store bought coconut oil.</span><br /><br /><span>“I love using just plain, old coconut oil that you get in the supermarket,” she admitted to <em>Who What Wear.</em></span><br /><br /><span>“Especially in Los Angeles right now, everything is so dry and I'm outside a lot.</span><br /><br /><span>“I love to lather up some coconut oil in my hair and on my body too.”</span></p> <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-permalink="https://www.instagram.com/p/B_q80HaJOjz/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="12"> <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/B_q80HaJOjz/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">A post shared by Heidi Klum (@heidiklum)</a> on May 1, 2020 at 8:53pm PDT</p> </div> </blockquote> <p><br /><span>The former Victoria's Secret supermodel says she finds the glorious gem that can be found in supermarkets for around $8 a jar.</span><br /><br /><span>“It’s so inexpensive and it just makes everything feel so yummy and nourished,” the mother of four said</span><br /><br /><span>“In general, I like going more towards the natural things instead of the sorts of products that are full of perfumes and astringents.”</span><br /><br /><span>Klum also advised older women to try out coconut oil as its one habit she has had difficulty shaking after many years.</span><br /><br /><span>“I really love trying all of those things but very rarely do I actually stick with it. I'd rather use coconut oil.”</span></p> <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-permalink="https://www.instagram.com/p/CCrB7xhph1N/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="12"> <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/CCrB7xhph1N/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">A post shared by Heidi Klum (@heidiklum)</a> on Jul 15, 2020 at 11:12am PDT</p> </div> </blockquote> <p><br /><span>Heidi also said beauty ”comes down to common sense.”</span><br /><br /><span>The international supermodel feels that the “basics” include eating well and drinking lots of water.</span><br /><br /><span>She added that these basics are the “most important” when developing a routine.</span><br /><br /><span>“A lot of beauty comes down to common sense,” the 47-year-old said.</span><br /><br /><span>“I get bombarded with products from all over the world, and I love trying all of those different things, but for me, the basics are most important.</span><br /><br /><span>“When I eat well and keep hydrated I can see the difference in my face when I look in the mirror.</span><br /><br /><span>“You’ve got to look in the mirror and see if there is something up. That way, you know if you breakout it could be because of the garbage you ate.</span><br /><br /><span>“If you look dry and your skin doesn't snap back, you're not hydrated. If you just look at yourself and listen, you know what to do.”</span></p>

Beauty & Style

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Enjoy some delicious custard apple, rum and coconut pannacotta

<p>Celebrity Adam Liaw shares a recipe that adds a tropical touch to your desserts.</p> <p>The sweet and unique taste of custard apple, slightly reminiscent of pineapple and vanilla, is a perfect match with dark rum and coconut in this creamy and delicious panna cotta.</p> <p><strong>Time to prepare: </strong>10 minutes</p> <p><strong>Cooking time: </strong>5 minutes</p> <p><strong>Freezing time: </strong>120 minutes</p> <p><strong>Serves: </strong>4 – 6</p> <p><strong>Ingredients</strong></p> <ul> <li>400ml pouring cream</li> <li>400ml coconut milk</li> <li>2 tsp dark rum</li> <li>1 tbsp honey</li> <li>2 tbsp caster sugar</li> <li>18g powdered gelatin</li> <li>400ml custard apple pulp and juice</li> <li>Toasted coconut or macadamia nuts, to serve</li> </ul> <p><strong> </strong><strong>Directions</strong></p> <ol> <li>Place the pouring cream, coconut milk, rum, honey and caster sugar in a saucepan and sprinkle the gelatin over the top.</li> <li>Heat the liquid gently until nearly simmering, stirring until all of the gelatin has dissolved. (To check this, lift your stirring spoon out of the mixture and make sure there is no gelatin granules sticking to it.)</li> <li>Allow to cool for 5 minutes and then stir through the custard apple pulp and juice.</li> <li>Freeze in individual moulds or glasses for at least 2 hours, or until the panna cotta is set.</li> <li>To serve, scatter the top of the panna cotta with either toasted coconut or macadamia nuts.</li> </ol> <p><em>Recipe courtesy of </em><a href="http://www.custardapple.com.au/"><em>Custard Apples Australia</em></a><em>. Republished with permission of </em><a href="https://www.wyza.com.au/recipes/custard-apple-rum-and-coconut-panna-cotta.aspx"><em>Wyza.com.au.</em></a></p>

Food & Wine

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Coconut milk poached chicken salad with wayside honey dressing

<p>Serves <em>4 as an main, 8 as a entrée</em></p> <p>This tossed salad enlivened with Thai flavourings is a new favourite. The silky strips of chicken poached in coconut milk work beautifully with the cool and crunchy cucumber. </p> <p><a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fthe-edible-city-indira-naidoo%2Fprod9781921383816.html">Recipe from <em>The Edible City by Indira Naidoo</em>, published by Penguin Books, RRP $45.00</a>.</p> <p><strong>Ingredients</strong></p> <p><strong>Salad</strong></p> <ul> <li>2 skinless chicken breast fillets</li> <li>(about 300g in total)</li> <li>2 cups (500ml) coconut milk</li> <li>1 teaspoon ground turmeric</li> <li>Salt</li> <li>½ cup (100g) long-grain rice</li> <li>2 lebanese cucumbers, halved lengthways, seeded and finely sliced into half-moons</li> <li>4 red shallots, finely sliced</li> <li>Large handful mint leaves</li> <li>Large handful coriander leaves</li> </ul> <p><strong>Dressing</strong></p> <ul> <li>½ cup (125ml) fi sh sauce</li> <li>2 tablespoons lime juice</li> <li>3 teaspoons honey, preferably raw (try Wayside honey)</li> <li>2 teaspoons chilli powder</li> </ul> <p><strong>Directions</strong></p> <p>1. Place the chicken breasts in a small heavy-based saucepan and cover with the coconut milk. Add the turmeric. Bring to the boil over medium heat, then reduce the heat to low and cook for about 15 minutes or until the chicken is just cooked.</p> <p>2. Turn off the heat and remove the chicken, reserving the poaching liquid. Leave to cool, then shred the chicken with your fingers and add salt to taste. Set aside.</p> <p>3. Return the coconut milk to the boil and add the rice with a pinch of salt. Cook for about 10 minutes until the liquid reduces and little pits form on the top of the rice. Turn off the heat, put on the lid and leave the rice to steam for about 10 minutes until cooked through and tender.</p> <p>4. To make the dressing, place all the ingredients in a jar, then screw on the lid and shake to mix well.</p> <p>5. In a bowl, combine the chicken, cucumber, shallot, mint and coriander, and toss through the dressing. Serve the salad on a platter, with the rice alongside.</p> <p><strong>Tips</strong></p> <ul> <li>Rather than waste the coconut poaching liquid, use it to make coconut-flavoured rice, which can be served alongside.</li> </ul> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/poached-chicken-salad.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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Papaya and coconut milk ice pops

<p>Aside from helping to improve digestion, papaya is also bursting with vitamin C which supports the immune system and vitamin A which is essential for healthy eyes. Rich in antioxidants as well, it’s no wonder that adding some papaya to your diet can have a positive inside-out effect on your skin.</p> <p>If you’re not into frozen treats, simply skip the freezing step and enjoy the blended papaya with coconut milk as a smoothie. You can skip the natvia, erythritol or sugar as this is only used in the recipe to help the treat taste sweeter once frozen.</p> <p><strong>Ingredients:</strong></p> <ul> <li>1 Ruby Rise Red Papaya</li> <li>1 (270ml) can coconut milk</li> <li>1/3 cup natvia, xylitol or unrefined sugar</li> <li>1/2 teaspoon vanilla bean paste</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Cut the papaya in half lengthways. Using a spoon, remove and discard the seeds. Peel the papaya using a vegetable peeler, cut into chunks and place in a blender.</li> <li>Blend the papaya on medium speed until liquid. Pour into 6-12 ice cream moulds, depending on size, filling them only halfway.</li> <li>Rinse the blender jug and pour in the coconut milk, add sweetener of your choice and vanilla. Blend for 30 seconds on low speed.</li> <li>Top each filled mould with the coconut milk blend. Pop in an ice pop stick and freeze for 8-12 hours or overnight.</li> </ol> <p><strong>Tip</strong></p> <p>Store ice pops in the moulds to prevent freezer burn. Alternatively, remove from moulds and wrap tightly with baking paper and store in a zip lock bag in the freezer.</p> <p><em>Recipe by Martyna Angell, The Wholesome Cook.</em></p>

Food & Wine

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Sweet potato crisps with chili coconut salt

<p>This recipe makes for a snack everyone in the family could enjoy – and it takes less than an hour to prep and cook. Try it this week!</p> <p><strong>Ingredients:</strong></p> <ul> <li>3 sweet potato, skin on, scrubbed (you can use orange, purple or white)</li> <li>light olive oil or vegetable oil, for frying</li> <li>chilli coconut salt</li> <li>¼ cup shredded coconut</li> <li>2 tsp sea salt flakes</li> <li>1 tsp brown sugar</li> <li>1 tsp chilli flakes</li> <li>1 tbs thyme leaves</li> </ul> <p><strong>Method:</strong></p> <ol> <li>For the chilli coconut salt; Scatter coconut into a small non-stick frying pan. Place over medium heat. Cook shaking pan for 3 minutes or until lightly toasted. Remove to plate to cool. Transfer coconut to a small food processor, add remaining ingredients and process until well combined.</li> <li>Using a mandolin, thinly slice the sweet potato into rounds. Pat surface dry with paper towel.</li> <li>Half fill a medium saucepan or wok with oil and heat over medium heat until hot. Cook the sweet potato in batches, for 2-3 minutes until light golden. Use a slotted spoon to remove to a wire rack sitting over a baking tray.</li> <li>Sprinkle crisps with a little salt as they come from the oil. Repeat until all sweet potato crisps are cooked, reheating the oil between batches as needed.</li> </ol> <p><strong>Tips:</strong></p> <ul> <li>Crisps will keep 3 days in an airtight jar. if they go a little soft just spread onto a baking tray and heat in 200°C fan forced oven for 3-5 minutes (on cooling they will become crisp again)</li> <li>No mandolin! Peel sweet potatoes into long strips using a potato peeler.</li> <li>When cooking the crisps, a sign they are cooked is when the oil stops bubbling.</li> </ul> <p><em>Recipe by Australian Sweet Potatoes.</em></p>

Food & Wine

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Spring fruit salad with tangy coconut crème

<p>Serves 6</p> <p><span style="font-weight: 400;">This is a classic fruit salad with a unique twist - it is like a fruity coconut crème pie - and is absolutely delicious!</span></p> <p><span style="font-weight: 400;">Be Well Week recipes developed by Bowel Cancer Australia nutritionist, Teresa Mitchell-Paterson.</span></p> <p><strong>Ingredients</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">3 mandarins, peeled, pith removed and chopped </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 ripe pawpaw or papaya, peeled and chopped </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">½ ripe pineapple, chopped</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Zest of 2 blood orange (use the zest of the blood oranges below) </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 blood oranges, peeled, pith removed and chopped </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Coconut cream</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">4 tbsp coconut syrup </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">6 mint leaves for decoration</span></li> </ul> <p><strong>Directions</strong></p> <p><span style="font-weight: 400;">1. Combine all chopped fruits in a large bowl</span></p> <p><span style="font-weight: 400;">2. Add 4 tablespoons of coconut syrup and mix through the combined fruit</span></p> <p><span style="font-weight: 400;">3. Leave to marinate for 30 minutes or overnight in the fridge</span></p> <p><span style="font-weight: 400;">4. Whip coconut crème to form stiff peaks</span></p> <p><span style="font-weight: 400;">5. Gently fold through orange zest (leave 1 tbsp aside to sprinkle at end)</span></p> <p><span style="font-weight: 400;">6. Serve cold topped with coconut crème and sprinkled with colourful orange zest and one mint leaf</span></p> <p><strong>Tips</strong></p> <p><span style="font-weight: 400;">Want to add more fibre? Add a tablespoon of roasted crushed nuts and seeds on top. Delicious!</span></p> <p><span style="font-weight: 400;">Vegetarian and Vegan with 2-3 grams fibre per serve without nuts, 4-5 grams fibre with nuts.</span></p>

Food & Wine

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Indulge yourself with chocolate coconut porridge and poached cherries

<p>Wake up with a treat and whip up this quick chocolate porridge for breakfast - it's the perfect end-of-week indulgence (without the guilt)!</p> <p><strong>Serves: </strong>2</p> <p><strong>Ingredients:</strong></p> <p><strong>For the poached cherries</strong></p> <p>160g cherries, de-stoned and halved</p> <p>½ a vanilla pod, split</p> <p>100ml water</p> <p><strong>For the porridge</strong></p> <p>80g coconut flour</p> <p>60g desiccated coconut</p> <p>40g coconut flakes</p> <p>2 tablespoons raw cacao powder</p> <p>300 ml coconut milk</p> <p>50 ml double cream, to serve<span> </span></p> <p>2 tablespoons grated 85% dark chocolate or 20g cacao nibs, to serve</p> <p><strong>Directions:</strong></p> <p>1. Place the cherries, vanilla pod and water into a small saucepan and put over a low heat for 20 minutes. The poaching process should be gradual so the fruit releases its natural sugars and juices.</p> <p>2. While the fruit is poaching, place all the porridge ingredients into a medium-sized saucepan and place over a low heat.</p> <p>3. Gently cook for 10 to 15 minutes, stirring regularly, until the porridge starts to thicken and become creamy. Continue until the porridge has reached your preferred consistency.</p> <p>4. To serve, divide the porridge between two bowls, add the fruit and syrup, drizzle with cream and top with cacao nibs.</p> <p><strong>This is an edited extract from <span><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=https://www.booktopia.com.au/pioppi-diet-dr-aseem-malhotra/prod9781405932639.html" target="_blank"><em>The Pioppi Diet</em>  by Dr Aseem Halhotra &amp; Donal O'Neill</a></span>, Penguin Books, RRP $24.99.</strong></p>

Food & Wine

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Overnight papaya coconut oats

<p><span>Bursting with natural flavours, papaya is the perfect addition to quick and easy breakfasts. This recipe is extremely simple and speedy to make, you’ll be prepping it weekly! </span></p> <p><strong>Ingredients: </strong></p> <ul> <li><span></span><span></span><span>       </span><span>2 1/2 Cups rolled oats</span><span></span></li> <li><span></span><span></span><span>        </span><span>1 Ruby Rise Red Papaya, seeds removed, ¾ chopped roughly, ¼ sliced</span><span></span></li> <li><span></span><span></span><span>        </span><span>1 teaspoon lime juice</span><span></span></li> <li><span></span><span></span><span>        </span><span>1 Cup toasted Coconut</span><span></span></li> <li><span></span><span></span><span>        </span><span>1 Cup coconut yoghurt</span><span></span></li> <li><span></span><span></span><span>        </span><span>1 Cup Almond milk</span><span></span></li> <li><span></span><span></span><span>        </span><span>1 Tsp maple syrup</span></li> </ul> <p><strong>Method:</strong></p> <ol> <li><span>Combine oats, coconut yoghurt, almond milk, coconut and syrup in a small bowl. Stir well. </span></li> <li><span>Cover and let it sit overnight in the fridge.</span><span> </span></li> <li><span>When ready to serve, prepare the Papaya puree. Blend ¾ of the chopped papaya in a blender with lime juice. Blend until smooth.</span><span> </span></li> <li><span>Layer the base of 2 mason jars with papaya puree, then layer a sprinkle of toasted coconut on top. Add the oats until there is 3 cm left in the jar.</span><span> </span></li> <li><span>Top the oats with sliced papaya pieces and remaining toasted coconut.</span><span> </span></li> </ol> <p><span>Serves 2.</span><span> </span></p> <p><em>Recipe by Vic Theng, Melbourne Foodie Finds.</em></p>

Food & Wine

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Simply delicious coconut and banana custard

<p>Simple to make, sublime and smooth to taste, without the dairy products and refined sugar that most custard desserts contain.</p> <p>You can sprinkle a few cubes of peeled mango, sliced strawberries or blueberries over each custard before serving, and a small teaspoon of maple syrup to make it look pretty.</p> <p>A sprinkling of cinnamon over the top adds to the flavour. Enjoy!</p> <p><strong>Time to prepare: </strong>20 minutes</p> <p><strong>Serves: </strong>8 small custards</p> <p><strong>Ingredients: </strong></p> <p>2 cups coconut cream<span> </span></p> <p>¼ cup coconut nectar, or maple or rice syrup</p> <p>1 large banana</p> <p>1 tablespoon pure vanilla essence (vanilla extract)</p> <p>1 teaspoon agar-agar powder</p> <p><strong>Directions:</strong></p> <p>1. Combine all the ingredients in a blender and blend until smooth. Transfer the mixture to a small saucepan and bring to the boil, then reduce the heat and simmer, stirring, for 4–5 minutes until it thickens slightly.</p> <p>2. Transfer the mixture to small moulds and allow to set in the refrigerator for a few hours.</p> <p><strong>Tips: </strong></p> <p>Agar-agar is a seaweed-based gelling agent used as a vegetarian replacement for gelatin. As a rule of thumb, to thicken 1 cup of liquid, use 1 teaspoon of agar-agar powder, 1 tablespoon of agar-agar flaked or ½ an agar-agar bar. Using the powder yields more consistent results.</p> <p>Substitute gelatin with the same amount of agar-agar powder. The solution you are trying to thicken with the agar-agar powder needs to be heated to boiling point and then allowed to simmer for about 5 minutes.</p> <p><em>Recipe extracted from Feed Your Brain: The Cookbook by Delia McCabe (RRP $34.99).</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/coconut-and-banana-custards.aspx">Wyza.com.au</a>.</em></p>

Food & Wine

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Scrumptious peach, coconut and hazelnut loaf

<p>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.</p> <p>Try it out for yourself below.</p> <p><strong>Preparation time:</strong> 15 min</p> <p><strong>Cooking time:</strong> 50 min</p> <p><strong>Makes:</strong> 1 loaf</p> <p><strong>Ingredients:</strong></p> <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> <p><strong>Method:</strong></p> <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> <p><em>Recipe and image courtesy of <span><a href="https://www.facebook.com/AustraliaSummerStonefruit">Australian Summer Stonefruit</a></span>.</em></p>

Food & Wine

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Spice it up: Indian curried yellow split pea and coconut soup

<p>Korma curry powders are milder than many other Indian spice mixes, so this is a great way to introduce aromatic food to your family. Add less if your loved ones are still getting used to spiciness.</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 tablespoons olive oil</li> <li>2 brown onions, finely diced</li> <li>3 garlic cloves, thinly sliced</li> <li>1 leek, white part only, washed, thinly sliced</li> <li>1 carrot, diced</li> <li>1–3 tablespoons korma curry powder</li> <li>660 g yellow split peas, rinsed</li> <li>2 litres good-quality vegetable stock</li> <li>300 ml coconut milk</li> <li>45 g baby spinach leaves</li> <li>juice of 2 limes, or to taste</li> <li>1 long red chilli, thinly sliced diagonally </li> <li>Greek-style yoghurt and coriander (cilantro) leaves, to serve</li> </ul> <p><strong>Directions:</strong></p> <ol> <li>Heat the olive oil in the insert pan of a slow cooker or a frying pan over medium heat. Add the onion, garlic, leek and carrot and sauté for five to seven minutes, or until tender. Add the curry powder and stir for 30 seconds, or until aromatic.</li> <li>Return the insert pan, if using, to the slow cooker, or transfer the vegetable mixture to the slow cooker. Add the split peas and stock. Cover and cook on high for three and a half hours, or until the split peas are very tender.</li> <li>Stir the coconut milk through. Purée the mixture to a rough consistency, using a stick blender, food processor or blender, leaving some of the soup un-puréed if desired. (You may need to add a little extra coconut milk to reach your desired consistency.) Stir in the spinach and lime juice, to taste. Season with sea salt and freshly ground black pepper.</li> <li>Ladle into bowls and serve topped with chilli, yoghurt and coriander.</li> </ol> <p><em>Images and recipes from Slow Cooker Vegetarian by Katy Holder, Murdoch Books. Photography by Alan Benson.</em></p> <p><em>Republished with permission of <span><a href="https://www.wyza.com.au/recipes/indian-curried-yellow-split-pea-and-coconut-soup.aspx">Wyza.com.au</a></span>.</em></p>

Food & Wine

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The beauty benefits of coconut oil you didn’t know about

<p>Over the last few years, coconut oil has become the new craze in the beauty community. Noted as an all-rounder, the oil is considered to be the answer to every problem you could possibly face.</p> <p>Frizzy hair? Coconut oil. Chapped lips? Coconut oil. Makeup remover? You guessed it, coconut oil. Celebrities such as Gwyneth Paltrow swear by the affordable ingredient, saying their skin feels hydrated after incorporating it into their routine.</p> <p>But the question lingers as to whether the oil is safe for our skin, and if there are any risks involved when slathering it in concentrated amounts. Cosmetic chemist and founder of Hop &amp; Cotton, Ee Ting Ng, and skin specialist and owner of Skin Clinic Blyss, Jodie King, spoke to <span><em><a href="https://www.beautycrew.com.au/coconut-oil-for-face-benefits-and-risks?category=skin-care">Beauty Crew</a></em></span> about the benefits and the downsides of coconut oil.</p> <p><strong>What are the benefits of using coconut oil on the skin?</strong></p> <p>Ng says that like other plant-based oils, coconut oil can hugely benefit those with dry skin, as it helps lock in moisture. “By reducing water loss (also known as trans-epidermal water loss), [coconut oil] helps increase the water content in our skin,” Ng tells <em>Beauty Crew</em>.</p> <p>“Water is crucial in maintaining the barrier function of our skin to keep unwanted microbes out, prevent dryness and allow all other skin functions to perform optimally like repair and desquamation. These benefits are not a result of coconut oil per se, but the occlusive nature of it being an oil.”</p> <p>King goes on to further add that, “Due to the hydration of the skin, coconut oil can soften the appearance of fine lines.”</p> <p>Ng says: “These superficial lines are caused by separation of the outermost skin cells, which have dried out and curled up at their edges. Coconut oil moisturises by flattening these edges, thus ‘filling’ in these gaps, making them less apparent.”</p> <p>But while the all-rounder oil reduces the appearance of fine lines, the effect is temporary. “There is no scientific evidence to say that coconut oil will improve wrinkles,” says King.</p> <p><strong>What type of coconut oil should you use?</strong></p> <p>Experts believe raw, organic coconut oil is the best. “Virgin coconut oil (VCO) is the preferred form as it has not been subjected to high heat during extraction. VCO also contains antioxidants like phenolic and coumaric acids, which prevent free radical damage.”</p> <p><strong>How to use coconut oil</strong></p> <p>If you struggle with acne or clogged pores, stay far away from coconut oil, as it can exacerbate the condition. But for those who lean more towards dry and dehydrated skin, here are ways you can use coconut oil.</p> <p><strong>1. <u>As a makeup remover: </u></strong>Because of its oil base, coconut oil is a great alternative to makeup remover, as it breaks down all the nitty gritty, even stubborn waterproof eye makeup. But be sure to remove every last trace of the oil from your skin, as it may end up clogging your pores if left on.</p> <p><strong>2. <u>As a face mask: </u></strong>For a DIY face mask that costs next-to-nothing, mix two teaspoons of coconut oil and 1.5 teaspoons of raw honey. Combine the two together and apply evenly all over your face. Leave it on for half an hour to reveal beautiful, plump skin.</p> <p><strong>3. <u>As a moisturiser for your body: </u></strong>Coconut oil is full of essential fatty acids, making it the perfect all-over body moisturiser. Apply it liberally after a shower, especially focusing on stubborn areas such as elbows, knees and feet.</p> <p>Will you be incorporating coconut oil into your everyday beauty routine? Let us know in the comments below.</p>

Beauty & Style

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Coconut cream pie

<p>Stuck on dessert ideas? Introduce this creamy, fresh coconut cream pie into your baking roster.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>½ cup of sugar, extra ⅓ cup of sugar</li> <li>1 pie crust </li> <li>2 cups of light cream</li> <li>4 egg yolks</li> <li>¼ cup of corn starch</li> <li>3 tablespoons of butter</li> <li>1 cup of sweetened, shredded coconut</li> <li>2 ½ teaspoons of vanilla extract</li> <li>2 cups of whipping cream</li> <li> </li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>Place piecrust in pie dish and bake according to instructions.</li> <li>In a saucepan, mix half cup of sugar and cornstarch.</li> <li>In a separate bowl, whisk cream and yolk together. Add to sugar mixture.</li> <li>Bring mixture to a boil on medium heat, stirring constantly.</li> <li>Allow to boil for one minute and remove from heat.</li> <li>Add butter, coconut, and one teaspoon of vanilla extract and stir.</li> <li>Cover mixture with plastic wrap placed directly on top and let sit for half an hour.</li> <li>Pour into crust, cover and chill for an additional half hour.</li> <li>Using an electric mixer, beat whipping cream at high speed. Add the remaining vanilla and sugar and beat, forming soft peaks.</li> <li>Spread or pipe over the pie.</li> <li>Garnish with toasted coconut shreds.</li> </ol> <p>Related links:</p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/08/pumpkin-pie/">Classic pumpkin pie</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/02/strawberry-and-rhubarb-pie/">Strawberry and rhubarb pie</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/02/apple-pie/">Apple pie</a></strong></em></span></p>

Food & Wine

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Raspberry coconut slice

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

Food & Wine