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Dog care below freezing − how to keep your pet warm and safe from cold weather, road salt and more this winter

<a href="https://theconversation.com/profiles/erik-christian-olstad-1505284">Erik Christian Olstad</a>, <a href="https://theconversation.com/institutions/university-of-california-davis-1312">University of California, Davis</a> Time outside with your dog in the spring, summer and fall can be lovely. Visiting your favorite downtown café on a cool spring morning, going to a favorite dog park on a clear summer evening or going on walks along a river when the leaves are changing color are all wonderful when the weather is favorable. But in much of the country, when winter rolls around, previously hospitable conditions can <a href="https://theconversation.com/is-winter-miserable-for-wildlife-108734">quickly turn chilly and dangerous</a> for people and pups alike. Winter brings some unique challenges for dog owners, since dogs still need activity and socialization during colder seasons. Studies have shown that dog owners are almost 50% less likely to walk their dogs <a href="https://doi.org/10.3390/ani11113302">when the weather gets cold</a>. Knowing the basics of winter safety is critical to maintaining a healthy lifestyle for your dog. I am an <a href="https://www.vetmed.ucdavis.edu/faculty/erik-olstad">assistant professor</a> at the University of California Davis School of Veterinary Medicine who weathered polar vortexes with my dog while living in Michigan early in my career. While I’ve since moved to sunny California, I’ve seen how quickly frigid temperatures can turn dangerous for pets. <h2>Breed and age differences</h2> Not all dogs have the same abilities to deal with cold weather. A short-coated dog like a Chihuahua is much more susceptible to the dangers of cold weather than a thick-coated husky. When the weather dips below 40 degrees Fahrenheit (4 degrees Celsius), the well-acclimated husky may be comfortable, whereas the Chihuahua would shiver and be at risk of hypothermia. Additionally, if your dog is used to warm weather, but you decide to move to a colder region, the dog will need time to acclimate to that colder weather, even if they have a thick coat. Age also affects cold-weather resilience. Puppies and elderly dogs can’t withstand the chill as well as other dogs, but every dog is unique – each may have individual health conditions or physical attributes that make them more or less resilient to cold weather. <h2>When is my dog too cold?</h2> Pet owners should be able to recognize the symptoms of a dog that is getting too cold. Dogs will shiver, and some may vocalize or whine. Dogs may resist putting their feet down on the cold ground, or burrow, or try to find warmth in their environment when they are uncomfortable. Just like people, <a href="https://vcahospitals.com/know-your-pet/frostbite-in-dogs">dogs can get frostbite</a>. And just like people, the signs can take days to appear, making it hard to assess them in the moment. The most common sites for frostbite in dogs are their ears and the tips of their tails. Some of the initial signs of frostbite are skin discoloring, turning paler than normal, or purple, gray or even black; red, blistered skin; swelling; pain at the site; <a href="https://www.britannica.com/science/ulcer">or ulceration</a>. Other <a href="https://vcahospitals.com/know-your-pet/frostbite-in-dogs">serious signs of hypothermia</a> include sluggishness or lethargy, and if you observe them, please visit your veterinarian immediately. A good rule to live by is if it is too cold for you, it is too cold for your dog. Getting your dog a <a href="https://www.cnn.com/cnn-underscored/pets/best-winter-dog-coats-jackets">sweater or jacket</a> and <a href="https://www.akc.org/expert-advice/vets-corner/protect-dogs-paws-snow-ice-salt/">paw covers</a> can provide them with protection from the elements and keep them comfortable. Veterinarians also recommend closely monitoring your dog and limiting their time outside when the temperature nears the freezing point or drops below it. <h2>Road salt dangers</h2> Road salt that treats ice on streets and sidewalks <a href="https://www.cbc.ca/news/canada/kitchener-waterloo/ice-salt-toxic-for-pets-1.5020088">can also harm dogs</a>. When dogs walk on the salt, the sharp, rough edges of the salt crystals can irritate the sensitive skin on their paws. Dogs will often lick their feet when they’re dirty, wet or irritated, and if they ingest any salt doing that, they may face GI upset, dehydration, kidney failure, seizures or even death. Even small amounts of pure salt can <a href="https://www.petpoisonhelpline.com/pet-tips/my-dog-ate-road-salt-will-they-be-okay/">disrupt critical body functions</a> in dogs. Some companies make pet-safe salt, but in public it can be hard to tell what type of salt is on the ground. After walking your dog, wash off their feet or boots. You can also keep their paw fur trimmed to prevent snow from balling up or salt collecting in the fur. Applying a thin layer of petroleum jelly or <a href="https://www.akc.org/expert-advice/lifestyle/how-to-make-your-own-paw-balm-for-winter/">paw pad balm</a> to the skin of the paw pads can also help protect your pet’s paws from irritation. <h2>Antifreeze risks</h2> <a href="https://www.britannica.com/science/antifreeze-chemical-substance">Antifreeze, or ethylene glycol</a>, is in most vehicles to prevent the fluids from freezing when it gets cold out. Some people pour antifreeze into their toilets when away from their home to prevent the water in the toilet from freezing. Antifreeze is an exceptionally dangerous chemical to dogs and cats, as it tastes sweet but can be deadly when ingested. If a pet ingests even a small amount of antifreeze, the substance causes a chemical cascade in their body that results in severe kidney damage. If left untreated, the pet may have <a href="https://www.petpoisonhelpline.com/pet-owner-blog/antifreeze-poisoning/">permanent kidney damage or die</a>. There are safer antifreeze options on the market that use ingredients other than ethylene glycol. If your dog ingests antifreeze, please see your veterinarian immediately for treatment. When temperatures dip below freezing, the best thing pet owners can do is keep the time spent outside as minimal as possible. Try some <a href="https://www.akc.org/expert-advice/lifestyle/great-indoor-games-to-play-with-your-dog/">indoor activities</a>, like hide-and-seek with low-calorie treats, fetch or even an interactive obstacle course. Food puzzles can also keep your dog mentally engaged during indoor time. Although winter presents some unique challenges, it can still be an enjoyable and healthy time for you and your canine companion.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/221709/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/erik-christian-olstad-1505284">Erik Christian Olstad</a>, Health Sciences Assistant Professor of Clinical Veterinary Medicine, <a href="https://theconversation.com/institutions/university-of-california-davis-1312">University of California, Davis</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/dog-care-below-freezing-how-to-keep-your-pet-warm-and-safe-from-cold-weather-road-salt-and-more-this-winter-221709">original article</a>.

Family & Pets

Cheese and bacon muffins

A delicious savoury muffin that’s great for when the grandkids are around or an on-the-go snack. Makes: 12 Ingredients: <ul> <li>2 egg</li> <li>250g self-raising flour</li> <li>1 cup grated cheddar cheese</li> <li>3 rashers bacon, cooked and finely diced</li> <li>1 cup milk</li> <li>½ teaspoon salt</li> <li>½ teaspoon pepper</li> </ul> Method: 1. Preheat oven to 200°C. Grease muffin tray and set aside. 2. Combine flour, cheese, bacon, salt and pepper in bowl. 3. In separate bowl, whisk eggs and add milk. 4. Make a well in the dry ingredient and gradually add egg mixture. Gently mix until just combined. 5. Spoon mixture into muffin tray. Bake for 15 to 20 minutes or until tops are golden. Images: Shutterstock

Food & Wine

Broccoli and cheese pasta bake

An easy, satisfying dish that the whole family can enjoy, this cheesy, vegetarian broccoli pasta bake is sure to be a hit. Ingredients: <ul> <li>1L of milk</li> <li>2 garlic cloves, crushed</li> <li>2 bay leaves</li> <li>500g of pasta</li> <li>350 g of broccoli, cut into small florets</li> <li>75g of butter</li> <li>75g of flour</li> <li>1 teaspoon of mustard powder</li> <li>A few parsley leaves, chopped</li> <li>200g of grated Italian cheese mix</li> </ul> Method: 1. In a small saucepan, bring milk, garlic and bay leaves to a boil. Remove from heat and let sit. 2. Boil pasta until al dente. Add broccoli during the last two minutes of boiling. Drain. 3. In a pan, heat butter. Add flour, stirring for about one minute. Strain milk mixture. Add to pan in small portions at a time, stirring constantly. Let simmer for one to two minutes, forming a sauce. 4. Remove sauce from heat and stir in mustard powder and parsley as well as ¾ of the cheese. 5. Mix together with pasta and broccoli in a casserole dish. Sprinkle remaining cheese over top. 6. Cook under grill on high for two to three minutes or until top becomes golden. Let cool and serve. Images: Getty

Food & Wine

Don’t say cheese! Travel destinations where photos are illegal

While many happy travellers love to immortalise their holiday with a collection of photos, there are some places that don’t allow for pics to be taken. In several destinations across the globe, tourists are actually banned from taking selfies and can even get fined for breaking the rules. So before you pull out your camera and strike a pose, you might want to check if what you’re snapping a photo of is legal. Here are just a few places where taking photos isn’t allowed. The Sistine Chapel, Vatican City The use of professional cameras and phones is strictly prohibited in the Sistine Chapel so don't even think about it. According to <a href="https://www.vaticancitytours.it/blog/are-cameras-allowed-in-the-vatican-city/#:~:text=Sistine%20Chapel&text=The%20real%20reason%20for%20the,companies%20to%20fund%20the%20project.">VaticanCityTours,</a> the reason you can't take pictures dates back to 1980 when the chapel was restored due to damage caused by flash photography. Mecca Pilgrimage, Saudi Arabia In Saudi Arabia, it is against the law to take photos of worshippers during Hajj, otherwise known as their pilgrimage to the holy city of Mecca. This is due to it being disrespectful to snap people while they are on their religious journey. The Blue Mosque, Turkey Taking a photo of the outside of the iconic Blue Mosque is totally okay, but snapping any photos of the interior is a big no. Visitors also must follow strict dress codes as well as other rules and regulations. Anne Frank's House, Amsterdam Taking photos or selfies in the House of Anne Frank is not allowed inside the museum due to its serious nature. There is a very sombre mood within the historical house, making it a time for reflection, not for flash photography. Palace of Versailles, France Photos of both the Palace and the surrounding gardens are strictly prohibited for all travellers. This is due to concerns about the preservation of artwork and the safety of visitors. Garoupe Beach, France The famous Garoupe beach in southern France banned holidaymakers from taking selfies during the busy season in the middle of summer. The law was first introduced to stop people from bragging about their holiday and just enjoy the stay rather than show off on social media. Image credits: Getty Images

Travel Tips

Why people get brain freeze

It’s never fun when you are enjoying ice cream or a frozen drink, only to encounter a brain freeze. Here’s the biology behind a brain freeze and how you can cut it short next time you experience one. How brain freeze is caused 1. Eating too fast: Eating at a fast pace can increase your chances of an ice cream headache. Gulping a frozen drink quickly can also do the same thing. Even if you are thirsty, it is important to remember to slow down when you are enjoying a slushie or smoothie. 2. Prone to migraines: Brain freezes can happen to anyone but research shows that they are more common in migraine sufferers. How brain freeze occurs When cold hits the roof and back of your mouth, it is a shock to the system. Blood vessels constrict and limit blood flow and then quickly expand to let blood flow increase. This rapid contraction and expansion is believed to signal to pain receptors in the mouth that there is a problem. Dr Oz explained to Good Housekeeping, “The receptors send a distress signal to the trigeminal nerve, whose job it is to relay sensations in the mouth and face to the brain.” “Your body's favourite "Stop doing that!" signal is pain, and your cold-shocked system delivers that full-on, often to the front of your head or the area around your temples.” Brain freeze can last for a few seconds or a few minutes. How to shorten brain freeze When you have a brain freeze, it is best to warm the roof of your mouth. You can do this by pressing your tongue to the roof of your mouth or drinking warm water. Image credits: Getty Images

Body

Doctors say cheese could be as addictive as drugs

Look, we’ve all be there: you’re enjoying a tasty cheese platter, perhaps with a glass of red, and before you know it, you’ve devoured the entire wheel of camembert. You’re not even sure how it happened; all you know is the cheese was too delicious to stop. But before you berate yourself for your lack of willpower, stop – because it may not be your willpower but that the cheese is simply too addictive. According to Thrillist, Dr Neal Barnard, founder and president of the Physicians Committee for Responsible Medicine, has called cheese “dairy crack” because your brain reacts to a particular protein in it the way it would any other addictive substance. “These protein fragments can attach to the opiate receptors in your brain,” Dr Barnard says. “As the name implies, casomorphins are casein-derived morphine-like compounds.” Cheese also has high fat and salt content – two other things that our brains enjoy. However, lucky for all the cheese lovers out there, even though our brains may react to cheese similarly to morphine, it doesn’t have any brain-destroying compounds as the drug. Image: Getty

Body

Can you freeze cheese?

Dairy products are notoriously fussy when it comes to freezing. But when there’s a great sale at the supermarket, it’s hard to resist the siren call of a big discounted brick of cheese. It doesn’t last forever in the refrigerator, but can you freeze cheese? Yes – sometimes! The general rule of thumb is that freezing cheese will likely change its texture. If you do opt to freeze extra cheese, its best use after thawing is for cooking– the texture change becomes a moot point after it’s all melted. You probably don’t want to freeze the fancy stuff you bought for snacking on with homemade crackers, though. But frozen cheese, once thawed, would be perfect in a cheesy bake or casserole recipe. Can you freeze mozzarella? Blocks of mozzarella or shredded mozzarella are fine to freeze, though they tend to have a crumbly texture after freezing. Just avoid freezing fresh mozzarella, as its high water content has a likelihood of forming ice crystals. Can you freeze cottage cheese? Cottage cheese, along with ricotta cheese, can be frozen. However, upon thawing, both cheeses are likely to have a grainier texture. As with most frozen cheeses, thawed cottage and ricotta cheeses are best used in baked or cooked recipes. Can you freeze cheese slices? Yep! For prepackaged sliced cheese, just pop the package into a freezer bag and place it in the freezer. For deli-sliced cheese, place a piece of parchment paper in between each slice of cheese. Then wrap the cheese in freezer paper, tape shut and place the whole package in a freezer bag or freezer-safe container. Can you freeze shredded cheese? For prepackaged shredded cheese, place the package in a freezer bag before putting it in the freezer. For cheese you shred or grate yourself, place it in a freezer bag and carefully remove as much air as possible from the bag. This article originally appeared on <a href="https://www.readersdigest.com.au/kitchen-tips/can-you-freeze-cheese-yes-heres-what-you-need-to-know" target="_blank" rel="noopener">Reader's Digest</a>. Image: Getty

Food & Wine

The Ultimate Mac and Cheese

The crumbly top is the perfect partner for a decadent cheese sauce. <h2 dir="ltr">Ingredients</h2> • 400g dried macaroni • Melted butter, for greasing • 1 bunch chives, chopped • Sea-salt flakes and freshly ground white pepper, to season • 1 thick slice sourdough • 70g cheddar, grated • 20g butter, melted Cheese sauce • 40g butter • 1 brown onion, roughly chopped • 4 rashers (250g) rindless bacon, thinly sliced • ¼ cup plain flour • 3¼ cups milk • 180g cheddar, grated <h2 dir="ltr">Method</h2> <ol> <li dir="ltr" aria-level="1"> Cook macaroni in a large saucepan of salted boiling water following pack instructions. Drain well, then return macaroni to pan. </li> <li dir="ltr" aria-level="1"> Preheat oven to 180°C. Grease an 8-cup capacity baking dish with melted butter. </li> <li dir="ltr" aria-level="1"> To make cheese sauce, melt butter in a large deep frying pan over a medium heat. Add onion and bacon and cook, stirring, for 5-10 minutes or until onion has softened. Add flour and stir until combined, then cook for a further 2 minutes. Remove pan from heat and gradually add milk, stirring continuously until smooth and combined. </li> <li dir="ltr" aria-level="1"> Pour sauce over macaroni, then add chives and stir to combine. Season with salt and white pepper, then transfer macaroni and sauce mixture to prepared dish. </li> <li dir="ltr" aria-level="1"> Process sourdough in a food processor until crumbs form. Transfer crumbs to a small bowl, then add cheddar and melted butter. Stir to combine. </li> <li dir="ltr" aria-level="1"> Scatter crumb mixture over macaroni and bake for 25 minutes or until golden. Serve immediately. </li> </ol> Cook’s tips <ul> <li dir="ltr" aria-level="1"> Add an adequate amount of salt when to your water when boiling your pasta. Well seasoned pasta is the key to great mac and cheese. </li> <li dir="ltr" aria-level="1"> Always opt for smaller varieties of pasta, preferably hollow to hold plenty of that irresistible cheesy sauce. Elbow pasta is the classic choice but other shapes including fusilli, conchiglie or farfalle work as well. </li> <li dir="ltr" aria-level="1"> Perfect your bechamel. Remember to constantly stir the sauce and cook off the flour well. Making sure the milk doesn’t boil is vital, and when adding your choice of grated cheese, do it in stages ensuring it melts completely before adding more. </li> <li dir="ltr" aria-level="1"> If you do have some spare cream in the fridge, replace some of the milk with it for a richer and silkier bechamel. </li> <li dir="ltr" aria-level="1"> To elevate the flavour profile of your dish, add some spices or extra ingredients. Try mustard powder, garlic, chilli or nutmeg. </li> <li dir="ltr" aria-level="1"> Don’t limit to yourself to one type of cheese, try adding a trio. Whether it’s gruyère, brie or even something stronger like blue or parmesan. </li> <li dir="ltr" aria-level="1"> This recipe already incorporates bacon, but if you want to make it meat-free, try adding sautéed mushrooms, seasonal herbs, caramelised onions or even sundried tomatoes. </li> </ul> Image: Better Homes & Gardens

Food & Wine

Sweet and tangy lemon and blueberry cheesecake

Time to prepare 1 hr 10 mins |Serves 10 Lemon and blueberry cheesecake Bringing together sweet blueberries and tangy lemons, this simple cheesecake is light but luscious. It’s the perfect end to a lazy summer meal! Ingredients <ul> <li>Melted butter, extra, to grease</li> <li>375g cream cheese, at room temperature, cubed (see Tips)</li> <li>3 eggs, at room temperature</li> <li>185g (3/4 cup) sour cream</li> <li>125ml (1/2 cup) thin (pouring) cream</li> <li>165g (3/4 cup) caster (superfine) sugar</li> <li>1 tablespoon finely grated lemon zest</li> <li>2 tablespoons freshly squeezed lemon juice</li> <li>200g fresh or frozen blueberries (see Tips)</li> <li>Icing (confectioners’) sugar, to dust</li> </ul> Biscuit base <ul> <li>100g plain sweet biscuits</li> <li>60g butter, melted</li> </ul> Directions 1. Preheat the oven to 150°C. Line the base of a 20cm spring-form cake tin with baking paper. Brush the side of the tin with a little melted butter to grease. 2. To make the Biscuit base, process the biscuits in a food processor until finely crushed. Add the butter and process until well combined. Sprinkle the mixture over the base of the tin and use the back of a metal spoon or the base of a glass to press down to cover evenly. Put the tin on a baking tray and place in the fridge. 3. Clean the food processor bowl and process the cream cheese until smooth. Add the eggs and process until smooth. Add the sour cream, thin cream, sugar, lemon zest and juice and process until well combined and smooth, scraping down the side and base of the bowl when necessary. Pour into the tin over the base. Scatter the blueberries over the top. 4. Bake for 1 hour 10 minutes or until the cheesecake is just set but the centre trembles slightly when the tin is shaken gently. Turn off the oven, use a wooden spoon to keep the oven door ajar and leave the cheesecake in the oven for 1 hour (this helps prevent the cheesecake from cracking). Transfer the cheesecake, still in the tin, to the fridge and chill for at least 3 hours or until well chilled. Dust with icing sugar and serve. Tips Having the cream cheese at room temperature means it will easily become smooth and creamy in the food processor. If you use it straight from the fridge it will take longer and you’ll need to scrape the side and base of the food processor frequently so that no lumps are left after processing. If using frozen blueberries, use them straight from the freezer – do not thaw. Variations Orange & Raspberry Cheesecake – Replace the lemon zest and juice with orange zest and juice. Replace the blueberries with fresh or frozen raspberries. Blueberry & White Chocolate Cheesecake – Replace the lemon zest and juice with 1 1/2 teaspoons natural vanilla extract or essence. Melt 180g good-quality white chocolate and cool to room temperature. Add to the bowl of the food processor just before transferring the mixture to the tin and process until just combined. Individual Lemon & Blueberry Cheesecakes – Line a 12-hole 80ml (1/3 cup) capacity muffin tin with paper cases. Divide the biscuit base, cream cheese mixture and blueberries evenly among the cases. Bake at 160°C for 30 minutes. Cool as per the recipe, then chill in the fridge for at least 1 hour before removing the paper cases and serving. Recipes and images from Bake Class by Anneka Manning ($39.99, Murdoch Books). Republished with permission <a href="https://www.wyza.com.au/recipes/lemon-and-blueberry-cheesecake.aspx">of Wyza.com.au.</a>

Food & Wine

Papaya, goat cheese and honey toast

Give your morning breakfast a twist with freshly sliced papaya on toast. Fresh and delightful! Serves 1 Prep Time: 2 minutes Recipe by: <a href="http://www.australianpapaya.com.au/">Australian Papaya</a> Ingredients: <ul> <li>1 piece sourdough bread, toasted (50g)</li> <li>1/4 cup or 60g crumbled goat cheese</li> <li>75g thinly sliced papaya</li> <li>1/2 tbsp honey</li> <li>1tbsp Fresh mint, shredded</li> </ul> Method: <ol> <li>Top toasted sourdough with goat cheese and papaya to taste.</li> <li>Drizzle over honey and sprinkle with mint to serve.</li> </ol>

Food & Wine

Delicious kale, prosciutto and blue cheese tart

Serves 8 So many food trends come and go. Right now kale is having its moment in the culinary limelight, it is so versatile and nutritious. Try serving a wedge of this tart with a bitter leaf salad, which helps to cut through the richness. <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 The Edible City by Indira Naidoo, published by Penguin Books, RRP $45.00.</a> Ingredients <ul> <li>1 pre-rolled butter puff pastry sheet, thawed</li> <li>2 tablespoons thyme leaves</li> <li>1 egg, beaten</li> <li>1 large bunch kale, finely chopped</li> <li>1 tablespoon olive oil</li> <li>1 onion, thinly sliced</li> <li>1 teaspoon brown mustard seeds</li> <li>Salt and freshly ground black pepper</li> <li>Small handful chopped flat-leaf parsley</li> <li>180 g blue cheese, chopped</li> <li>2 eggs (extra)</li> <li>4 egg yolks</li> <li>200 ml pouring cream</li> <li>200 g sour cream</li> <li>200 g prosciutto (about 4 strips)</li> </ul> Directions 1. Preheat the oven to 180°C fan-forced (200°C conventional). 2. Sprinkle the pastry sheet with the thyme leaves. Roll it out to fit a pie dish 27 cm in diameter and 5 cm deep. Prick the base all over with a fork. Line with baking paper and fill with baking beans or rice, then blind-bake for 10–12 minutes or until lightly golden. 3. Remove from the oven and remove the paper and baking beans. Brush the base with the beaten egg, return to the oven and bake for 6 minutes until golden and crisp. 4. Reduce the oven temperature to 150°C. 5. Place the kale in a large heavy-based saucepan over medium heat. Place a lid on top and allow to soften and wilt for 15–20 minutes. 6. Heat the olive oil in a frying pan over medium heat and add the onion. Fry for 4–5 minutes until soft. Add the kale and mustard seeds and cook for a further minute. Season with salt and pepper to taste. Spread the kale mix over the tart case, then sprinkle over the parsley and scatter over the blue cheese. 7. In a bowl, whisk the eggs, yolks, cream and sour cream. Season with salt and pepper to taste, then pour into the tart case. Place the prosciutto strips on top. 8. Bake for 40–50 minutes or until light golden and just set with a slight wobble. Leave to stand for 10 minutes, then serve. Republished with permission of <a href="https://www.wyza.com.au/recipes/kale-prosciutto-and-blue-cheese-tart.aspx">Wyza.com.au.</a>

Food & Wine

Enjoy a savoury onion and goat cheese tart

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

Food & Wine

The best Macaroni & cheese recipe

In my house we just call it ‘cheesy pasta’ and it’s at the top of the most requested dinner list. Ingredients <ul> <li style="font-weight: 400;">400g macaroni</li> <li style="font-weight: 400;">50g butter</li> <li style="font-weight: 400;">25g plain flour</li> <li style="font-weight: 400;">450ml full-cream milk</li> <li style="font-weight: 400;">200g semi-hard cheese, grated (use whatever you have on hand)</li> <li style="font-weight: 400;">½ teaspoon seeded mustard</li> <li style="font-weight: 400;">pinch of freshly grated nutmeg</li> <li style="font-weight: 400;">40g (½ cup) fresh breadcrumbs</li> <li style="font-weight: 400;">1 tablespoon grated parmesan</li> <li style="font-weight: 400;">2 teaspoons finely chopped thyme leaves</li> </ul> Directions 1. Preheat the oven to 200°C. In a large stockpot, cook the pasta in plenty of boiling salted water until al dente. 2. While the pasta is cooking, melt half the butter in a heavy-based saucepan over medium heat and stir in the flour. Cook for a couple of minutes, stirring, and then gradually whisk in the milk, whisking constantly until the sauce thickens. Remove from the heat and stir through the grated semi-hard cheese, mustard and nutmeg. 3. Drain the pasta and transfer to an ovenproof dish. Pour the cheese sauce over the top and stir through. Melt the remaining butter in a small pan. Remove from the heat and transfer to a small bowl. Add the breadcrumbs, parmesan and thyme and mix well to combine. Sprinkle this over the top of the pasta. 4. Bake in the oven for about 15–20 minutes or until the crust is golden brown. This is an edited extract from <a href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fmilk-made-nick-haddow%2Fprod9781743791356.html">Milk. Made.</a> by Nick Haddow published by Hardie Grant Books RRP $55 and is available in stores nationally. Image © Alan Benson. Republished with permission of <a href="https://www.wyza.com.au/recipes/macaroni-cheese.aspx">Wyza.com.au.</a>

Food & Wine

4 Ingredients: Delicious shepherd's pie

This recipe serves eight. Serve up the perfect winter warmer dish with just only four ingredients! Ingredients <ul> <li>500g lean beef mince </li> <li>300g fruit chutney </li> <li>800g potatoes, peeled, boiled and mashed </li> <li>¾ cup (75g) grated cheddar cheese</li> </ul> Directions 1. Preheat oven 180˚C. 2. In a nonstick frying pan over moderate heat, brown the mince, season and stir through chutney. Reduce heat and simmer for 8 minutes. 3. Pour into a casserole dish, top evenly with mashed potato and sprinkle with grated cheese (a combination of cheddar and parmesan is also nice). 4. Bake for 20 to 30 minutes or until cheese is nice and bubbly. Tips Slice a tomato or two over the mince before topping with potato or finely chop in any number of vegies to the mix. It’s the delicious sweet and savoury flavour of the chutney that the children like. Serve with healthy steamed greens. Featured in <a href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2F4-ingredients-menu-planning-kim-mccosker%2Fprod9780980629491.html">4 Ingredients: Menu Planning</a> By Kim McCosker, RRP $24.95. Written by Kim McCosker. Republished with permission of <a href="https://www.wyza.com.au/recipes/4-ingredients-shepherds-pie.aspx">Wyza.com.au.</a>

Food & Wine

Camembert hedgehog bread

Ahh, the Camembert Hedgehog Bread—a stalwart of Twisted’s funk-cheese repertoire. Trust us, this will be your next dinner party show-stopper. Even the most amateur chef should feel right at home with this dish, but its ease is only half the appeal. All it takes is six ingredients, 10 minutes to make and 20 to bake, and boom, food heaven (and lots of weird dreams to boot). Ingredients <ul> <li>1 large, whole camembert for baking, all packaging removed</li> <li>1 large sourdough loaf (or any other large loaf of bread)</li> <li>2 tbsp finely chopped rosemary, plus a few small sprigs</li> <li>3 garlic cloves, finely chopped, plus a few slivers</li> <li>6 tbsp olive oil</li> <li>Sea salt flakes</li> </ul> Directions 1. Preheat the oven to 175ºC. 2. Using the bottom of your camembert box as a stencil, cut a hole in the middle of the loaf. Tear away the bread to make the hole as deep as the camembert. 3. Working around this central cavity, carefully cut your loaf in both directions almost all the way down to the bottom of the loaf (it’s important not to cut through the bottom crust). You want to have 1-inch (2.5-cm) squared individual segments (the perfect size for dunking). 4. Score one side of the camembert and cut away the rind. Pop the cheese, cut-side up, in the bread hole. 5. Mix the chopped rosemary and chopped garlic into the olive oil and spoon all over the loaf, encouraging the flavoured oil into all the slits. Cover the loaf liberally with sea salt flakes. Pop a few mini sprigs of rosemary and a few garlic slivers in the middle of the cheese, along with a little drizzle of olive oil. 6. Bake in the preheated oven for 20 minutes and get your mates round! This is an edited extract from <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Ftwisted-team-twisted%2Fprod9781849758444.html" target="_blank">Twisted</a><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Ftwisted-team-twisted%2Fprod9781849758444.html" target="_blank"> by Team Twisted</a> published by RPS, $16.99, and available nationally. Photographer: © Ryland, Peters & Small

Food & Wine

How do penguins stay warm in the freezing cold waters of Antarctica?

How can penguins and polar bears stay warm in the freezing cold waters of Antarctica? - Riley, age 8, Clarksville, Tennessee USA. Thanks for your question, Riley. The first thing I should probably say is that while a lot of people think polar bears and penguins live together, in fact they live at opposite ends of the Earth. Polar bears live in the northern hemisphere and penguins live in the southern hemisphere. I’m a penguin researcher so I’m going to explain here how penguins can stay warm in Antarctica. There are four species of penguins that live in Antarctica: emperors, gentoos, chinstraps, and Adélies. All these penguins have special adaptations to keep them warm, but emperor penguins might be the most extreme birds in the world. These amazing animals dive up to <a href="https://academic.oup.com/condor/article-abstract/97/2/536/5126161">500 metres</a> below the surface of the ocean to catch their prey, withstanding crushing pressures and water temperatures as low as <a href="https://nsidc.org/cryosphere/seaice/index.html">-1.8℃</a>. But their most incredible feat takes place not in the ocean, but on the sea ice above it. Surviving on the ice Emperor penguin chicks must hatch in spring so they can be ready to go to sea during the warmest time of year. For this timing to work, emperors gather in large groups on sea ice to begin their breeding in April, lay their eggs in May, and then the males protect the eggs for four months throughout the harsh Antarctic winter. It’s dark, windy, and cold. Air temperatures regularly fall below -30℃, and occasionally drop to -60℃ during blizzards. These temperatures could easily kill a human in minutes. But emperor penguins endure it, to give their chicks the best start in life. A body “too big” for its head Emperor penguins have four layers of overlapping feathers that provide excellent protection from wind, and thick layers of fat that trap heat inside the body. Have you ever noticed that an emperor penguin’s body looks too big for its head and feet? This is another adaptation to keep them warm. The first place that you feel cold is your hands and feet, because these parts are furthest from your main body and so lose heat easily. This is the same for penguins, so they have evolved a <a href="https://www.journals.uchicago.edu/doi/pdfplus/10.1086/653666">small beak</a>, small flippers, and small legs and feet, so that less heat can be lost from these areas. They also have specially arranged veins and arteries in these body parts, which helps recycle their body warmth. For example, in their <a href="https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1469-7998.1975.tb01398.x">nasal passages</a> (inside their noses), blood vessels are arranged so they can regain most of the heat that would be lost by breathing. Huddle time Male emperor penguins gather close together in big groups called “huddles” to minimise how much of their body surface is exposed to cold air while they are incubating eggs. This can cut heat loss in half and keep penguins’ core temperature at about <a href="https://www.physiology.org/doi/full/10.1152/ajpregu.00912.2005">37℃</a> even while the air outside the huddle is below -30℃. The biggest huddles ever observed had about 5,000 penguins! Penguins take turns to be on the outer edge of the huddle, protecting those on the inside from the wind. Incredibly, during this four-month period of egg incubation the male penguins don’t eat anything and must rely on their existing fat stores. This long fast would be impossible unless they worked together. Changing habitats Emperor penguins are uniquely adapted to their Antarctic home. As temperatures rise and sea ice disappears, emperors will face new challenges. If it becomes too warm they will get heat-stressed, and if the sea ice vanishes they will have nowhere to breed. Sadly, these incredible animals may <a href="https://www.nature.com/articles/nclimate2280">face extinction</a> in the future. The best thing we can do for emperor penguins is to <a href="https://theconversation.com/2040-hope-and-action-in-the-climate-crisis-117422">take action</a> on climate change now. Written by Jane Younger. Republished with permission of <a href="https://theconversation.com/curious-kids-how-can-penguins-stay-warm-in-the-freezing-cold-waters-of-antarctica-116831">The Conversation</a>.

Travel Tips

Entertain with ease: Avocado, garlic and cheese pull-apart bread

Impress friends and family with this fabulous and easy pull apart. Time to prepare: 20 minutes Cooking time: 15 minutes Serves: 4 to 6 Ingredients 1 loaf sourdough bread 1 ripe avocado, peeled and halved lengthways 1 tbs olive oil 2 garlic cloves, crushed 1 tbs lemon juice 1½ cups grated 3-cheese mix Salt and pepper to season Directions 1. Preheat oven to 200˚C/180˚C fan-forced. 2. Using a sharp knife, deeply cut the bread into a honeycomb pattern (don’t cut through the base of the loaf). 3. Scoop avocado flesh into a bowl and add oil, garlic and lemon juice and seasoning, and lightly mash with a fork. 4. Gently ease bread open and spoon avocado mixture into the loaf. 5. Repeat using cheese. 6. Place loaf onto a large sheet of foil and loosely wrap. Place on a baking tray and bake for 12 minutes. 7. Uncover and bake for a further 8-10 minutes until hot and golden. Recipe courtesy of <a rel="noopener" href="http://australianavocados.com.au/" target="_blank">Australian Avocados</a>. Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/avocado-garlic-and-cheese-pull-apart-bread.aspx" target="_blank">Wyza.com.au</a>.

Food & Wine

What is brain freeze?

What is brain freeze? – Question from the students of Ms Young’s Grade 5/6 class, Baden Powell College, Victoria, Australia. Many of us have probably gobbled up an ice cream and perhaps too quickly. After doing this, you may have been unlucky enough to get an intense squeezing or stabbing sensation on your forehead, your temples or the back of your head. This is brain freeze, also known as an “ice cream headache”. “So” you say, feeling smart, “brain freeze is just a kind of headache! <a href="https://theconversation.com/curious-kids-what-is-a-headache-is-it-our-brain-hurting-112951">I already know all about those</a>”. You are, of course, correct. But brain freeze is a bit weird. While it’s true that you do put ice-cream inside your head to eat it (your mouth is technically part of your head), you don’t typically put it into the parts of your head that hurt when you experience brain freeze. To put ice-cream into your forehead or temples would be a very weird surgical procedure that I do not advise you to try at home or anywhere else. So why do your forehead and temples (or even the back of your head) hurt when you put ice cream in your mouth too fast? There are several different ideas as to why, but the answer definitely has something to do with what happens when we cool down the roof of our mouth. When you cool down the roof of your mouth, the coldness is picked up by nerve cells that live there and whose job it is to detect cold. This information about coldness is sent to your brain via a nerve. When the roof of your mouth is very cold, these cells (and so this nerve) will be very active. Now, <a href="https://en.wikipedia.org/wiki/Trigeminal_nerve#Spinal_trigeminal_nucleus">this nerve also contains information from other cells</a>, including the ones that detect cold and painful stimuli from other parts of your head, including your very face. It may be (we’re honestly not sure) that when the cells that sense cold in the roof of your mouth are very active, this somehow also activates the bits of the brain that are usually activated by the face cells. As a result, the cold fools your brain into thinking that your forehead hurts. Another possibility is that, as delicious icy treats quickly cool down our tongues and mouths, it actually cools the blood in blood vessels that supply blood to your head. These blood vessels respond by changing how much blood flows into your brain. Only a few scientists have actually tried to measure this, and those that have don’t even agree about whether there is <a href="https://www.fasebj.org/doi/abs/10.1096/fasebj.26.1_supplement.685.4">more</a> or <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2127417/">less</a> blood going into your head. Everyone, however, agrees that it hurts. It may be some combination of these two things: that activation of nerves causes a change in how much blood is going into your head. It might even be <a href="https://www.ncbi.nlm.nih.gov/pubmed/1555929">both things together!</a> Why don’t we know how brain freeze works? Here’s the thing about science: “what is brain freeze” is a fantastic question for a curious scientist to ask, but to get the answer, scientists need to convince other people (politicians, other scientists and members of the public) that they should be given the time and money to answer that question. Unfortunately, the availability of time and money are not as boundless as the curiosity of scientists. The result of all this is that sometimes, simple and beautiful questions like “what is brain freeze?” don’t get as much attention as other questions that might seem more pressing. Instead, these beautiful questions fall away, like a scoop of ice cream loosened by an enthusiastic but careless scientist who may not have the time or resources to investigate brain freeze in the lab, but excitedly discusses it with a friend over an ice cream anyway. My advice? Stay curious. Eat ice cream. Slowly. Written by David Farmer, Researcher, University of Melbourne. Republished with permission of <a href="https://theconversation.com/curious-kids-what-is-brain-freeze-112774">The Conversation</a>.

Mind

Warm salad of sweet and sour eggplants with cheese and pistachios

Add some warmth to your salad with winter coming up - the combo of eggplants and pistachios will surprise you with how good it tastes! Ingredients: <ul> <li>2 large or 3 medium eggplants (aubergines)</li> <li>60-90 ml extra virgin olive oil</li> <li>100 ml dry vermouth or white wine</li> <li>3 tablespoons wine vinegar</li> <li>1½ tablespoons runny honey</li> <li>sea salt and freshly ground black pepper</li> <li>2 large handfuls of baby spinach leaves</li> <li>200 g crumbly or soft cheese, such as feta or goat’s cheese, broken into chunks</li> <li>4 teaspoons pomegranate molasses handful of mint leaves, chopped</li> <li>75 g shelled pistachio nuts, roughly chopped</li> </ul> Options Substitute an aged balsamic or balsamic glaze/syrup if pomegranate molasses is unavailable. Directions: 1. Slice the stem off the eggplants. Stand them on the severed end and slice downwards, shaving off and discarding the ﬁrst and last bit of skin. Make slices 1 cm thick. Brush each slice on both sides with olive oil. 2. Cook the eggplant in batches. Heat a chargrill pan until very hot. Lay the eggplant slices in the pan and cook each side until translucent and striped with black. Allow to cool slightly, then cut the cooked eggplants into long strips about 2 cm wide. 3. Heat the remaining oil in a large frying pan over a medium heat. (If you have used up all the oil, add a couple of tablespoons to the pan.) When hot, add the eggplants and spread them out evenly in the pan. Add the vermouth or wine all at once – stand back as it may splutter at ﬁrst. Season well with salt and pepper and cook, stirring gently, until the wine has almost completely evaporated. Add the vinegar and honey to the pan and stir. Cook for a couple more minutes, while the juices thicken and caramelise, then remove the pan from the heat. 4. Make a bed of baby spinach leaves on each plate and pile the eggplants on top. Scatter the cheese over them. Drizzle with pomegranate molasses, sprinkle with the chopped mint and pistachios and serve. Images and recipes from <a href="http://t.dgm-au.com/c/185116/69171/1880?u=https://www.booktopia.com.au/superveg-celia-brooks/prod9781760522681.html">SuperVeg by Celia Brooks by Murdoch Books</a>, RRP $39.99. Photography by Jean Cazals. Republished with permission of <a href="https://www.wyza.com.au/recipes/warm-salad-of-sweet-and-sour-eggplants-with-cheese-and-pistachios.aspx">Wyza.com.au.</a>

Food & Wine

Deliciously simple: Cacio e pepe pasta sauce

If you like cheesy pasta, then you will love cacio e pepe. The sauce is quick, cheap and requires fewer than five ingredients to make. To get the most authentic flavour, use sharp, high quality Pecorino Romano cheese and grate it finely. Ingredients: <ul> <li>3 tbsp unsalted butter</li> <li>1 tsp cracked black pepper</li> <li>170g Grana Padano or Parmesan, grated</li> <li>70g Pecorino, grated</li> </ul> Directions: <ol> <li>Melt two tablespoons of the butter on medium heat.</li> <li>Add black pepper and cook until toasted.</li> <li>Add your choice of cooked pasta and the remaining butter, and add the Grana Padano</li> <li>Remove from the stove and add the Pecorino, stirring until the sauce has covered the pasta.</li> </ol> Recipe and image courtesy of <a href="https://www.cashnetusa.com/blog/14-classic-pasta-sauces-and-how-to-make-them/">SavingSpot</a>.

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