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Toddler accidentally orders $40 worth of onions online

A one-year-old girl has bought onions off Deliveroo by accident whilst playing on her father’s phone. Jamie, a dad from the United Kingdom, took to Twitter on Tuesday to share a screenshot of the online order his daughter placed on delivery app Deliveroo after he let the toddler play with his phone. The order was placed for “large mild brown onions” at Morrisons supermarket. While the onions cost just £1.50, there were other fees added to the order, including small order fee (£13.50), delivery fee (£4.50), and service fee (£0.49). The total came down to £19.99 (about NZ$41). <blockquote class="twitter-tweet"> Let my one year-old daughter play with my phone and she ordered one onion on Deliveroo. <a href="https://t.co/28qVw0qYNP">pic.twitter.com/28qVw0qYNP</a> — Jamie (@Jamsoir) <a href="https://twitter.com/Jamsoir/status/1252251787249278976?ref_src=twsrc%5Etfw">April 20, 2020</a></blockquote> “£20 for an onion,” Jamie wrote. However, he later learned that “it was a pack of three so great value actually”. <blockquote class="twitter-tweet"> Happy with her onions. <a href="https://t.co/OYHTPLZ91I">pic.twitter.com/OYHTPLZ91I</a> — Jamie (@Jamsoir) <a href="https://twitter.com/Jamsoir/status/1252263133651120128?ref_src=twsrc%5Etfw">April 20, 2020</a></blockquote> The original post went viral, with more than 30,000 retweets and 194,800 likes at the time of writing. Deliveroo offered to recompense the order. “We’d love to send you the rest of the ingredients for a meal and some deliveroo credit,” the company said in response to the tweet.

Food & Wine

Quinoa pilaf stuffed white onions

Who knew simple ingredients could make for a show-stealing side dish? Serve this gluten-free, vegetarian delicacy with your protein of choice for a delightful dinner. Ingredients: <ul> <li>4 medium white onions, peeled and cut in half</li> <li>1 tablespoon extra virgin olive oil</li> <li>1/2 (80g) red capsicum, seeds removed, diced</li> <li>2 tablespoons finely chopped coriander</li> <li>2 tablespoons finely chopped parsley</li> <li>3/4 cup quinoa</li> <li>2 cups (500ml) vegetables stock</li> <li>1/4 teaspoon cinnamon</li> <li>100g feta</li> <li>2 tablespoon pinenuts, toasted</li> <li>2 tablespoons pomegranate seeds</li> <li>Extra herbs for garnish</li> </ul> Method: <ol> <li>Take each white onion half and trim a small portion from the base so you can push the inner layers through and out of the onion, leaving about 3 layers to create the onion cup to hold the pilaf. Do this with each white onion and set aside about 120g of white onion to dice for the pilaf.</li> <li>Set the rest of the inner white onion pieces aside to use in another recipe or pop in the freezer and store for when you need next.</li> <li>Add finely chopped white onion, extra virgin olive oil, capsicum and herbs so a small saucepan, place on medium heat and cook for 5 minutes, stirring frequently.</li> <li>Add quinoa, 1 cup (250ml) vegetable stock and cinnamon to pan, stir, cover to bring to boil then reduce heat to simmer and cook for 10-12 minutes, the pilaf at this stage will still be relatively loose in nature but the quinoa should be cooked.</li> <li>Heat oven to 180C, and pour the remaining 1 cup (250ml) vegetable stock into a shallow baking dish. Arrange white onion cups around the dish so they are snug, then fill each half way with the pilaf. Sprinkle about half the feta in each cup and repeat finishing with the feta on top.</li> <li>Cover with foil then place in oven to cook for 20 minutes, the stock from the base of the dish will steam the onion cups in this time.</li> <li>Remove the foil, change oven to grill and pop back under to make a little more golden on top for 5-6 minutes.</li> <li>Sprinkle pinenuts, pomegranate and extra herbs over the top and serve as part of a shared meal.</li> </ol> Recipe by Jacqueline Alwill.

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

Entertain with ease with a red onion salsa three ways

Explore the different ways to use red onion in salsa with these three recipes. Serves 4 Prep: 15 mins Cooking time 0 mins Red onion, Avocado & apple salsa Ingredients <ul> <li> 1 pink lady, Fuji or Jazz apple, cut into matchsticks </li> <li> 1 avocado, diced </li> <li> 1 small red onion, peeled, halved, finely diced </li> <li> 2 tbs chopped coriander </li> <li> 1 lime, juiced </li> </ul> Method <ol> <li> Combine the apple, avocado, onion and coriander in a bowl. Pour over the lime juice, stir to combine.</li> <li>Cover and refrigerate until ready to serve.</li> <li>Serve over sticky pork, kebabs or rissoles. </li> </ol> Red onion, apple & cucumber salsa Ingredients <ul> <li> 1 pink lady, Fuji or Jazz apple, cut into matchsticks </li> <li> 1 large Lebanese cucumber, diced </li> <li> 1 small red onion, peeled, halved, finely diced </li> <li> 2 tbs chopped flat leaf parsley leaves </li> <li> 1 lime, juiced </li> </ul> Method <ol> <li> Combine the apple, cucumber, onion and parsley in a bowl. </li> <li>Pour over the lime juice, stir to combine.</li> <li>Cover and refrigerate until ready to serve.</li> <li>Serve over fish, pork, lamb or chicken. </li> </ol> Red onion, chilli mango salsa Ingredients <ul> <li> 1 firm ripe mango, peeled, diced </li> <li> 1 Lebanese cucumber, diced </li> <li> 1 small red onion, peeled, halved, finely diced </li> <li> 1 long red chilli, finely chopped </li> <li> 2 tbs chopped coriander </li> <li> 1 lime, juiced </li> </ul> Method <ol> <li> Combine the mango, cucumber, onion, chilli and coriander in a bowl. </li> <li>Pour over the lime juice, stir to combine.</li> <li>Cover and refrigerate until ready to serve.</li> <li>Serve over fish, pork or chicken. </li> </ol> Recipe courtesy of Australian Onions.

Food & Wine

Caramelised onion, bean and corn tacos

Make snack time more special with these tasty tacos. Ingredients: <ul> <li>4 brown onions, peeled, thinly sliced</li> <li>2 tbs olive oil</li> <li>2 tbs brown sugar</li> <li>40g sachet fajita seasoning</li> <li>8 flour tortillas</li> <li>2x400g can black beans, rinsed, drained</li> <li>2 corn cobs, kernels removed</li> <li>375g jar mild thick and chunky salsa</li> <li>2 cups grated tasty cheese</li> <li>olive oil cooking spray</li> <li>smashed avocado, lime wedges, sour cream and coriander leaves, to serve</li> </ul> Salsa <ul> <li>½ small red onion, peeled, finely chopped</li> <li>2 vine-ripened tomatoes, deseeded, finely chopped</li> <li>½ lime, juiced</li> </ul> Method: <ol> <li>Preheat oven to 220°C fan forced. Lightly grease two large oven trays.</li> <li>Place onions in a shallow microwave-safe dish. Cover with damp paper towel. Microwave on High or 100 per cent power for 4 minutes until soft.</li> <li>Heat half the oil in a medium, non-stick frying pan over a medium heat. Add onions and sugar. Cook, stirring occasionally, for 15 minutes or until caramelized. Add seasoning. Cook, stirring for a further 1 minute.</li> <li>Divide onions evenly over half of each tortilla. Top with beans and corn. Spoon over salsa and sprinkle with cheese. Fold over to enclose.</li> <li>Place tortillas onto trays. Spray both sides lightly with cooking oil. Bake for 10 minutes, or until cheese is melted and tortillas are golden around the edges.</li> <li>Meanwhile, make salsa. Combine all ingredients in a bowl. Serve tacos with salsa, avocado, lime wedges, sour cream and coriander leaves.</li> </ol> Tips: <ul> <li>Serve tacos with chipotle mayonnaise instead of sour cream. For a spicy kick, add drained pickled jalapenos to the salsa.</li> <li>For a non-vegetarian option, replace 1 can of black beans with 300g chopped cooked chicken.</li> <li>To serve at a later time, make to the end of step 3 and place on a tray in the fridge. Kids can cook them between baking paper in a sandwich press.</li> </ul> Recipe by Australian Onions.

Food & Wine

Onions: The hidden health food

The humble onion doesn’t tend to receive a lot of attention compared to some of its flashier vegetable brethren. It doesn’t quite have the fancy smash-ability of the avocado or the (largely unhealthy) appeal of the potato. However, if you’ve been cooking with onions for years like many of us, you’re in for a welcome surprise about the immense health benefits they can provide. The <a href="http://www.secretserve.com.au/assets/Onions-Health-Report-2017-Spreads.pdf">Australian Onions Health Report</a> recently found that the vegetable supplies your body with a powerful bundle of vitamins that can help fight inflammation, protect against some cancers and even protect the body from the sun’s UVB damage. Nutritionist Kathleen Alleaume conducted the report, which also found that the onion’s high levels of vitamin C, phytochemicals, prebiotics and flavonoids were a powerful mixture for improving gut health and reducing the risk of heart disease. “Onions are a reliable, versatile and affordable staple that can help keep you and your kids healthy on the inside and out,” said Alleuame. The good news is that even if you’re slow cooking onions for a barbecue, this does not significantly alter their nutritional value. (It might be best to go easy on the sausages, though.) And if you’re cooking for fussy eaters, sneaking an onion into the dish is a lot easier than trying to hide a bright red tomato. These health benefits almost make the tears from cutting up an onion worthwhile, but if you’d prefer not to cry every time you cook them, a handy trick is to cut the bottom core first. This is the part of the onion that releases the tear-inducing gas. Another method to get rid of the onion sob-story is to refrigerate or freeze them before cutting, and to peel the onion under cold running water. The report found that less than seven per cent of Australians met the recommended daily intake for vegetables, and named the humble onion as a potential saviour of this miniscule number. In a nation with a growing obesity epidemic, a serve of onion also contains only 96 kilojoules along with its cocktail of vitamins – definitely not a bad deal. So next time you’re looking in the pantry for a healthy vegetable to add to your meal, don’t overlook the onion – beneath that skin are layers of health benefits! Written by Jamie Feggans. Republished with permission of <a href="https://www.wyza.com.au/articles/health/nutrition/onions-the-hidden-health-food.aspx">Wyza</a>.

Body

Slow roasted onions with cheesy bacon crumble

These delicious slow roasted onions with cheesy bacon crumble make for a great side dish. Caramelised and packed full of flavour, this is sure to be a hit at your next dinner party. Serves: 8 Prep: 15 mins Cooking time: 1 hour 20 mins Ingredients <ul> <li>8 medium brown onions</li> <li>2 tbs water</li> <li>2 tbs olive oil</li> <li>2 tbs maple syrup</li> <li>100g streaky rindless bacon, chopped</li> <li>2/3 cup panko breadcrumbs</li> <li>1⁄2 cup finely grated parmesan</li> <li>Fresh thyme, to serve</li> </ul> Method <ol> <li>Preheat oven to 150°C fan forced. Peel the onions, then cut in half crossways.</li> <li>Place the onions in a roasting pan, so that they fit snugly together in a single layer. Pour the water into the pan, it should just cover the base. 3. Press a sheet of baking paper onto the surface then cover tightly with foil. Cook for 1 hour.</li> <li>Remove the foil and baking paper, drain the liquid. Increase the oven 220C° fan forced. Combine the oil and maple syrup in a jug, pour over the onions then return to the oven. Roast uncovered, for 20 minutes, carefully turning over after 10 minutes or until onions are lightly caramelized.</li> <li>Meanwhile, place bacon into a non-stick frying pan over medium heat, cook stirring until light golden. Add the breadcrumbs and, cook, shaking the pan until breadcrumbs are light golden. Remove from the heat, stir in the parmesan and season.</li> <li>Spoon the crumble and thyme over the onions to serve. Serve warm or at room temperature.</li> </ol> Serving suggestion: Delicious served with chicken or roast lamb, beef or pork. Also great for Christmas buffet table. Serving suggestion: Great served with steak and slaw on an open steak sandwich. Recipe and image courtesy of <a href="https://www.australianonions.com.au/#o1QVCch0ERQvqoLz.97">Australian Onions</a>.

Food & Wine

Potato and onion tortilla

This Spanish-inspired potato and onion tortilla is easy to make and even easier to eat. Serve with a simple salad for a quick and tasty meal. Ingredients: <ol> <li>¼ cup olive oil</li> <li>1 brown onion, thinly sliced</li> <li>4 garlic cloves, crushed</li> <li>600g potatoes, peeled and thinly sliced</li> <li>8 eggs</li> <li>Salt and pepper, to season</li> </ol> Method: <ol> <li>Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add onion and garlic. Cook for 8 minutes or until onions are softened. Transfer to bowl.</li> <li>Heat remaining oil in pan and add potatoes. Cook, stirring, for 25 minutes or until golden and tender. Add in onion mixture.</li> <li>Preheat grill on high. Whisk eggs in bowl. Season with salt and pepper.</li> <li>Pour whisked eggs into pan with potatoes. Shake to evenly distribute ingredients, ensuring eggs combine with potato. Cook over medium-high heat for 5 minutes or until bottom of tortilla is set.</li> <li>Place tortilla under grill and cook for 5 to 10 minutes or until golden and cooked through. Cut into wedges and serve.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/05/salmon-fishcakes/">Salmon fishcakes</a> <a href="/lifestyle/food-wine/2015/05/broccoli-and-cheese-bake/">Broccoli and cheese bake</a> <a href="/lifestyle/food-wine/2015/05/ginger-chicken-meatballs/">Ginger chicken meatballs</a>

Food & Wine

Homemade onion rings

These classic, old-fashioned onion rings are sure to satisfy even your strongest junk-food craving. If you knew how easy they are to make, we bet you’d have started sooner. Ingredients: <ul> <li>1 large onion, sliced into rings</li> <li>1 ¼ cups of flour</li> <li>1 teaspoon of baking soda</li> <li>1 teaspoon of salt</li> <li>1 egg</li> <li>1 cup of milk</li> <li>¾ cup of dried bread crumbs</li> <li>Salt</li> <li>1 litre of oil to fry</li> </ul> Method: <ol> <li>Add oil to a deep fryer and heat to 185°C.</li> <li>In a bowl, mix flour, baking soda and salt to taste.</li> <li>Coat onions in mixture and set aside.</li> <li>Add milk and egg into mixture and whisk together.</li> <li>Coat onions in batter.</li> <li>Spread bread crumbs in a dish and coat onions in crumbs.</li> <li>Deep fry coated onions three to four at a time for two to three minutes each until dark gold in colour.</li> <li>Let drain atop paper towel.</li> <li>Season with salt, serve.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/07/maple-glazed-sweet-potatoes/">Maple glazed and thyme baked sweet potato chips</a> <a href="/lifestyle/food-wine/2015/07/spiced-chickpeas/">Baked spiced chickpeas</a> <a href="/lifestyle/food-wine/2015/08/asparagus-fries/">Baked asparagus fries</a>

Food & Wine

Apricot and spring onion pork rib soup

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

Food & Wine

Potato, brie and caramelised onion tart

I make this tart when I want something with a bit of wow factor that’s not too difficult. The caramelised onions make it particularly gorgeous. This tart is lovely accompanied by a leafy salad with a vinegary dressing. Ingredients: For the pastry <ul> <li>225 g plain (all-purpose) flour</li> <li>100 g unsalted butter, cold, diced</li> <li>½ teaspoon sea salt</li> <li>2 tablespoons cold water</li> </ul> For the filling <ul> <li>1 tablespoon olive oil</li> <li>30 g unsalted butter</li> <li>2 medium red onions, halved and sliced</li> <li>2 medium potatoes, about 350 g, sliced into 5 mm slices</li> <li>½ teaspoon salt for the cooking water</li> <li>25 g grated parmesan cheese</li> <li>170 ml thick (heavy) cream</li> <li>3 large eggs, at room temperature</li> <li>½ teaspoon sea salt</li> <li>¼ teaspoon freshly ground black pepper</li> <li>100 g brie, cut into 5 mm slices</li> <li>1 teaspoon fresh thyme leaves, plus extra to serve</li> </ul> Method: <ol start="1"> <li>Preheat the oven to 200°C and place a baking tray in the oven. You need a 23 cm round flan (tart) pan with fluted sides and removable base.</li> <li>To make the pastry, combine the flour, butter and sea salt in a food processor and pulse until the texture of fine breadcrumbs. Add the water and pulse until the dough starts to clump together. On a lightly floured work surface, knead the pastry until smooth, about 1 minute. Form the pastry into a disc with your hands and cover in plastic wrap. Refrigerate for 20 minutes.</li> <li>To make the filling, heat the olive oil and butter in a medium frying pan over medium heat. Add the sliced onions and fry, stirring occasionally, until you start to see touches of gold on the onions, about 4 minutes. Reduce the heat to medium–low and cook, stirring occasionally, until the onions are very soft and golden brown, about 20 minutes.</li> <li>Put the potatoes and salt in a small saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until tender, about 6–8 minutes, testing with the point of a sharp knife. Drain the potatoes and return them to the saucepan over low heat for 1 minute to ensure any excess water has evaporated.</li> <li>Meanwhile, on a lightly floured work surface, roll out the pastry into a circle about 3 mm thick. Line the flan pan with the pastry, taking care when pressing into the fluted sides. Trim the overhang, leaving a 5 mm lip around the edge of the pan to allow for shrinkage. Place the pan on the baking tray. Prick the pastry with a fork in a few places and chill in the refrigerator for 15 minutes.</li> <li>To blind bake the pastry, cover it with a sheet of baking paper and fill with pie weights or uncooked rice. Bake for 15 minutes. Remove the weights and the baking paper and return the pastry to the oven until the pastry looks dry and lightly golden, about 10 minutes. Sprinkle the pastry with the parmesan cheese and set aside for 5 minutes.</li> <li>Reduce the oven heat to 170°C.</li> <li>In a medium mixing bowl, whisk the cream, eggs, sea salt and pepper together until smooth.</li> <li>To assemble the tart for baking, spread the onions over the parmesan in the pastry case. Layer the potato slices on top of the onions, followed by the brie. Sprinkle with the thyme leaves. Gently pour the egg mixture over the top.</li> <li>Bake the tart until it is puffed and golden, about 40–45 minutes. Sprinkle with thyme and allow to cool for a few minutes before removing from the pan and slicing.</li> </ol> Tip: use new potatoes. <img width="176" height="166" src="https://oversixtydev.blob.core.windows.net/media/37183/potato-cookbook_176x166.jpg" alt="Potato Cookbook" style="float: right;"/> This is an edited extract from The Potato Cookbook by Dale Whybrow published by Hardie Grant Books RRP $24.99 and is available in stores nationally. Image credit: Ben Cole. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

3 ingredient pasta sauce

The supermarket offers a dizzying array of pasta sauce options. But once you discover just how easy it is to make it yourself, you’ll never need to purchase it again. Next time you visit your local fruit shop or market, keep an eye out for the super cheap, over ripe tomatoes. These are perfect for your sauce, and easy on your wallet. Once prepared, you can easily store the sauce in the freezer. Freeze in ice cube trays or measure out 1-cup portions to freeze in containers or zip lock bags. You can then defrost overnight in the fridge or in the microwave as needed. Ingredients: <ul> <li>2kg fresh, ripe tomatoes</li> <li>3 onions, peeled and quartered</li> <li>3 tbsp olive oil </li> </ul> Method: <ol> <li>Preheat your oven to 180C</li> <li>Slice each tomato in half and place cut side up on a baking tray</li> <li>Sprinkle the chopped onions over the tomatoes</li> <li>Cover the tomatoes and onions in the oil and use your hands to massage it in</li> <li>Bake in the hot oven for around 60 minutes or until the tomatoes are tender and juicy</li> <li>Allow to cool slightly, then place in a food processor to blend. You could also place everything in a large pot and use a stick blender to puree the sauce.</li> <li>Allow to cool completely before storing in the fridge or freezer.</li> </ol> Tasty ideas that you could add before pureeing: <ul> <li>2 finely chopped red chillis</li> <li>A handful of fresh basil</li> <li>1 cup of cooked and chopped mushrooms</li> <li>½ cup red wine</li> <li>2 cups of baked red capsicum (cook with the tomatoes)</li> </ul> Ideas for using your sauce: <ul> <li>A simple sauce for pasta</li> <li>Parmigiana sauce</li> <li>A base for your lasagne</li> <li>Homemade meatballs</li> </ul>

Food & Wine

Caramelised onion and sweet potato tart

Complete with caramelised onion, sweet potato and feta cheese, this crunchy puff pastry tart will make your mouth water. Ingredients: <ul> <li>1 large sheet frozen puff pastry (for quiches), thawed</li> <li>1 tablespoon olive oil</li> <li>3 brown onions, halved and sliced</li> <li>500g sweet potato</li> <li>100g reduced fat feta, crumbled</li> <li>4 eggs, lightly beaten</li> <li>1 tablespoon thyme sprigs</li> </ul> Method: <ol> <li>Preheat the oven to 180°C.</li> <li>Line a 22cm loose bottom flan tin (round or square) with the pastry, and trim the edges.</li> <li>Line with a sheet of baking paper, and fill with dried beans or rice. Bake for 15 minutes, then remove the paper and beans and bake a further 10 minutes. Cool slightly.</li> <li>Meanwhile, heat the oil in a large frying pan, and add the onions.</li> <li>Cook over medium heat for 15 minutes, stirring occasionally, until deep golden brown.</li> <li>Peel the sweet potato and cut into 2cm cubes. Steam or microwave until tender.</li> <li>Fill the tart shell with the onions, sweet potato and feta.</li> <li>Pour the egg over and sprinkle with thyme. Bake for 40 to 45 minutes, until the egg has set.</li> <li>Serve warm or at room temperature.</li> </ol> Recipe supplied by <a href="http://eggs.org.au/" target="_blank">Australian Eggs.</a> If you love this recipe, you imght want to try out our <a href="/lifestyle/food-wine/2015/01/grilled-lime-and-coriander-chicken/" target="_blank">Grilled Lime & Coriander</a><a href="/lifestyle/food-wine/2015/01/grilled-lime-and-coriander-chicken/" target="_blank"> Chicken</a>.<a href="/lifestyle/food-wine/2015/01/grilled-lime-and-coriander-chicken/" target="_blank"></a>

Food & Wine

How to make the most of an onion

Better Homes and Gardens’ resident landscaper, Jason Hodges, shares his top tips to make the most out of an onion and prevent unnecessary waste. I hate wasting anything. It’s not just the frittering of money that annoys me. It’s the wasted energy and effort of production and transport that has an effect on our planet. Every little bit helps. Take the humble brown onion. How often do you have the one at the bottom of the bowl, fridge or bag that has sprouted? You’re not sure whether you can still eat it, or eat parts of it, so you steer clear and go without. The good news is you can still use the outer layers and keep the shoots and roots to grow another onion. That means you can eat the same onion twice and I’m not talking about it repeating on you. If you plant the whole onion without removing the outer layers you will grow shoots (and they are useful) but no onion. They can flower and you can grow onions from the seeds but by removing the outer layers you encourage the bulb to reform giving you your next onion. So here’s what I’ve done in the past and I know works. Leave your onions out in a bowl and let them sprout naturally. Once sprouted, place them on a scrunched-up wet paper towel in a bowl. Leave them for a few days to hydrate the root system and encourage the shoots to stand up straight. I use a steak knife with a pointy end to cut through the outer layers. Make sure you don’t cut too deep and damage the shoots. Peel the layers back by hand until you’ve got a clean shoots and root system. Clean between the shoots to remove any soft or wet residue. It’s a little like flossing. <img width="498" height="280" src="https://oversixtydev.blob.core.windows.net/media/29207/onion_498x280.jpg" alt="Onion" style="display: block; margin-left: auto; margin-right: auto;"/> This onion (pictured) has three individual shoots so I can cut down between them and provided I get roots with all three, I should produce three onions. Plant them into a pot for the next few weeks as they are going to be sun-sensitive after being inside for so long. A protected patio or verandah is the perfect spot. As the plant grows you can harvest some of the shoots (sometimes called spring onions or scallions). By removing them you will affect the growth of the bulb but they are delicious sprinkled fresh over salads and they are a common ingredient in stir-fried meals. Within a few weeks you can move the plant out of the shade still in its pot or plant it into your vegie patch. Water them, talk to them and they will grow. They grow easily in well-drained soil and you can keep them in the ground for a long time, meaning you don’t have to harvest them all at the same time. Once you see the bulb emerging from the soil it’s ready to pick but you can leave it there for months until the green shoots start to brown off. That will extend your harvest. A barbecue isn’t a barbecue without onions. Imagine the bragging rights if you’ve grown them yourself. While I’m talking about barbecues, an onion is an excellent way to keep your hot plate clean. I clean off my barbecue after I’ve used it but leave it oily until next time. The oil protects the hot-plate from rusting. When I go to use it again, I fire it up, get it really, really hot and then rub an onion half over the hot plate. It works a treat, smells great and doesn’t cost a cent. You can still cook the remaining onion after cutting off the side that cleaned the barbecue. Save an onion, grow an onion, clean the barbecue and cook up a storm. There you go – weekend planned. Written by Jason Hodges. First appeared on <a href="http://www.domain.com.au/" target="_blank">Domain.com.au.</a> Related links: <a href="/lifestyle/home-garden/2016/08/the-trick-to-growing-herbs-in-a-pot/">The trick to growing herbs in a pot</a> <a href="/lifestyle/home-garden/2016/07/how-to-make-a-no-dig-garden/">How to make a no dig garden</a> <a href="/lifestyle/home-garden/2016/05/garden-fixes-after-heavy-rain/">Garden fixes after heavy rain</a>

Home & Garden

Sweet potato, red onion and coriander fritters

This is excellent dinner fodder – though equally good for a picnic. I suppose purists will point out that these are more like little frittatas, but I'm not a fan of using flour in fritters, as I think it makes them a bit stodgy. The sweet potato and egg act well enough as a binder. If chilli is your thing, throw some in. You may want to add some grated courgette, once it comes back into season. I'm also a big fan of those fried shallots (easily available from Asian supermarkets) to sprinkle over the top of the cooked fritters, or to include in the mixture. Serves: 4 Ingredients: <ul> <li>2 large sweet potato</li> <li>1 red onion</li> <li>Salt and pepper</li> <li>Olive oil</li> <li>1 teaspoon cumin seeds</li> <li>1 tablespoon of grated parmesan</li> <li>Handful of coriander (stalks included), finely chopped</li> <li>2 eggs, lightly beaten</li> <li>50g butter, for frying</li> </ul> Method: <ol> <li>To begin, preheat the oven to 180°C.</li> <li>Wash the sweet potato and chop into small chunks.</li> <li>Slice the red onion into thin wedges, toss with the sweet potato and a bit of olive oil in a roasting dish, scatter over a bit of salt and pepper, and bake for 20 minutes or so, until the kumara is soft and the onion has caramelised down nicely.</li> <li>Remove and allow to cool.</li> <li>Transfer the sweet potato and onion to a mixing bowl and mash everything up a bit.</li> <li>Add the cumin, parmesan and chopped coriander, and mix well, then fold in the beaten egg and season well. Get a pan going over a moderate heat.</li> <li>Add a little more olive oil and a bit of butter, and fry dollops of the mixture gently for several minutes on both sides until golden brown.</li> <li>Pop the cooked fritters on top of a paper towel to drain off excess oil while you do the rest. Serve immediately, while they are still warm.</li> </ol> Don’t you love fritters? What’s your favourite type? Let us know in the comments. Image credit: Stuff.co.nz / Jason Creaghan Written by Simon Mannering. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/diabetes-friendly-corn-fritters/">Diabetes-friendly corn fritters</a> <a href="/lifestyle/food-wine/2016/05/zucchini-and-corn-fritters-with-smoked-salmon/">Zucchini and corn fritters with smoked salmon</a> <a href="/lifestyle/food-wine/2016/03/black-bean-chilli-with-corn-fritters/">Black bean chilli with corn fritters</a>

Food & Wine

Balsamic mushroom bruschetta

Tasty, flavourful, yet also light, bruschetta is the perfect appetiser. This balsamic mushroom bruschetta variation will seriously impress your guests. Makes: 24 pieces of bruschetta Ingredients: <ul> <li>1 small baguette, thinly sliced</li> <li>1 tablespoon extra-virgin olive oil</li> <li>1 clove garlic</li> <li>2 tablespoons extra virgin olive oil</li> <li>2 scallions minced</li> <li>100 grams Maitake mushrooms, cleaned and shredded</li> <li>100 grams Shiitake mushrooms, cleaned, stems removed and sliced</li> <li>100 grams Shimeji mushrooms, root end trimmed and separated</li> <li>1 teaspoon fresh thyme leaves</li> <li>Salt and pepper</li> <li>1 tablespoon balsamic vinegar</li> <li>1 tablespoon minced flat-leaf parsley</li> </ul> Method: <ol> <li>To being, preheat your oven to 170°C.</li> <li>Put a tablespoon of olive oil into a small bowl and use a pastry brush to lightly coat the top of each slice of bread with oil.</li> <li>Place bread on baking sheet and bake until golden brown and crisp.</li> <li>Remove pan from oven and give each piece a wipe with a clove of garlic.</li> <li>Add minced scallions and two tablespoons in a medium sized pan and sauté.</li> <li>Add mushrooms and thyme and sauté until most of the moisture has evaporated from the mushrooms and they are golden brown on the outside.</li> <li>Season with salt and pepper to taste and then add the balsamic vinegar. Toss to glaze.</li> <li>Turn off the heat when there is no liquid remaining and then add the parsley, stirring to distribute evenly. Let the mushrooms cool to room temperature.</li> <li>When ready to serve, top each slice of bread with mushroom mixture.</li> </ol> What’s your favourite variation on bruschetta? Let us know in the comments. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/pot-roasted-pork-scotch/">Pot-roasted pork scotch with potato, fennel and tomato</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/rotolo-with-pumpkin-cheese-and-butter/">Rotolo with pumpkin, hazelnuts, soft cheese and sage butter</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/bbq-pork-sausage-cassoulet/">BBQ pork sausage cassoulet</a>

Food & Wine

Caramelised onion and thyme scones

The perfect pairing for a hearty bowl of soup, these fresh, warm caramelised onion and thyme scones are the perfect savoury dish to bake this winter. Makes: 20 Ingredients: <ul> <li>80g of butter, chilled and chopped</li> <li>3 cups self-raising flour</li> <li>½ cup grated parmesan</li> <li>1 cup milk</li> <li>⅓ cup caramelised onion relish</li> <li>1 tablespoon fresh thyme leaves</li> <li>More milk, for brushing</li> </ul> Method: <ol> <li>To begin, preheat your oven to 200°C.</li> <li>Using your fingertips, rub the butter into flour until the mixture resembles breadcrumbs.</li> <li>Stir in parmesan and thyme, then season with salt and pepper. </li> <li>After this, make a well in the mixture and add milk.</li> <li>Stir the dough with a butter knife, until it just comes together.</li> <li>Add the caramelised onion then fold it into a mixture.</li> <li>Turn the dough onto a lightly floured surface and knead gently to from a round, 2cm thick.</li> <li>Using a 5cm cutter, cut rounds from the dough.</li> <li>Reshape scraps of dough to cut more rounds.</li> <li>Lightly grease a baking tray then place rounds on it.</li> <li>Brush rounds lightly with milk then bake for 25 minutes or until golden.</li> <li>Transfer to a wire rack and cover with a tea towel before serving warm.</li> </ol> Don’t you just love scones? Do you think you’ll try this recipe at some stage? What’s your personal favourite scone variation? Please let us know in the comments below. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/03/macadamia-bush-tomato-and-pumpkin-scones/">Macadamia, bush tomato and pumpkin scones</a> <a href="/lifestyle/food-wine/2015/08/cheese-garlic-bites/">Easy cheesy garlic bites</a> <a href="/lifestyle/food-wine/2015/04/cheese-scones/">Cheese scones</a>

Food & Wine

Onion and parsley bread dumplings

Flavoursome and something a little different, the entire family will enjoy these onion and parsley dumplings. Ingredients: <ul> <li>10 slices bread</li> <li>1 cup milk hot</li> <li>125 g butter</li> <li>1 brown onion finely chopped</li> <li>1 tsp garlic fresh chopped</li> <li>1 tbs parsley chopped</li> <li>1/2 tsp ground nutmeg</li> <li>2 egg lightly beaten</li> <li>3/4 cup plain flour</li> </ul> Method: 1. Crumble the bread and place into a bowl. Add the hot milk and stand for 10 minutes. 2. Meanwhile, heat 40 grams butter and cook the onion and garlic until soft and lightly golden. Add the parsley and nutmeg. Stir in the bread, eggs and flour. Mix well. 3. Using floured or oiled hands, shape 2 tablespoon portions into dumplings and chill for 10 minutes. 4. Bring a large pan of water to the boil and cook dumplings a few at a time for 12-15 minutes, or until cooked through. Or you can cook them in your favourite soup. 5. Transfer to serving plate, heat the remaining butter and pour over the dumplings. 6. Sprinkle with fresh parsley and season with black pepper to serve. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/three-cheese-muffins/">Three cheese muffins</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/turkey-rissoles/">Turkey rissoles</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/classic-rum-balls/">Classic rum balls</a>

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