Search

Passionfruit gin spritz

This juicy concoction will brighten up your day. Serves 2 Ingredients: <ul> <li>pulp from 2 fresh passionfruit – choose plump and smooth fruit that’s heavy for its size in store – it will have more pulp inside!</li> <li>60 ml gin</li> <li>200 ml Prosecco</li> <li>Sparkling water</li> <li>ice</li> <li>lemon peel twist, to garnish</li> </ul> Method: <ol> <li>Fill two large glasses with ice. Combine passionfruit pulp and gin in a small jug and stir well.</li> <li>Divide gin mixture between glasses. Pour over Prosecco, top up with sparking water, and garnish with a lemon twist.</li> </ol> Tips: <ul> <li>For a lighter cocktail, substitute a portion of the Prosecco with extra sparkling water. For a sweeter cocktail, add a teaspoon of honey or sugar syrup to the passionfruit and gin.</li> <li>If gin is not on hand, you can use another clear spirit of your choice, such as vodka or pisco.</li> <li>Passionfruit is best kept in a bag in the fridge. They will last up to a month!</li> </ul>

Food & Wine

A sweet delight: Blueberry and passionfruit pavlovas

For a fruity, delightful dessert, look no further than this recipe. The juicy passionfruit and blueberry flavours are complemented with the meringue-based concoction, creating a treat to remember. Ingredients: <ul> <li>3 egg whites, at room temperature</li> <li>Pinch salt</li> <li>1 teaspoon vanilla essence</li> <li>3/4 cup caster sugar</li> <li>2 teaspoons cornflour</li> <li>2 eggs</li> <li>2 egg yolks</li> <li>3/4 cup caster sugar</li> <li>1/3 cup chilled, unsalted butter</li> <li>3 tablespoons passionfruit pulp</li> <li>200g cream</li> <li>1/2 cup Greek yoghurt</li> <li>1 cup blueberries</li> </ul> Method: <ol> <li>Preheat oven to 110°C.</li> <li>Using a 10cm cookie cutter, draw 4 circles on a sheet of baking paper. Flip the paper and place ink-side down on a baking tray.</li> <li>Place the egg whites, salt and vanilla essence into the bowl of an electric mixer and beat on high for 5 minutes or until soft peaks form. Combine sugar and cornflour and gradually add to eggs whisking until sugar has dissolved and mixture is thick and glossy.</li> <li>Using a spatula evenly spoon mixture and spread out over circles.</li> <li>Cook for 1 hour or until the meringues are crisp. Turn the oven off and keep door slightly adjar with a wooden spoon allowing to cool slowly over a 2 hour period or until cooled completely.</li> <li>For the passionfruit curd, place eggs, yolks and caster sugar in a medium sized saucepan and whisk for 1 minute or until smooth.</li> <li>Place over low heat and add butter and 2 tablespoons of passionfruit pulp</li> <li>Whisk mixture constantly for 3-4 minutes or until thickened.</li> <li>Remove from heat and allow to cool completely before transferring to a container and storing in fridge.</li> <li>For the whipped cream add cream into the bowl of an electric mixer and whisk for 2 minutes or until soft peaks form. Fold in yoghurt with spatula and set aside, covered in fridge.</li> <li>To serve, spread cream mixture over the tops of the meringues. Top with passionfruit curd and blueberries. Serve immediately.</li> </ol>

Food & Wine

Michelle Bridges’ passionfruit cheesecake pots

A lovely light dessert – looks so indulgent yet is not bad on the calorie front. Serves: Four Ingredients: <ul> <li>3 tablespoons light spreadable</li> <li>cream cheese</li> <li>100 g fresh full-cream ricotta</li> <li>3 tablespoons Labne</li> <li>4 passionfruit, halved,</li> <li>Seeds and juice scraped</li> <li>1 tablespoon pure maple syrup</li> <li>1 tablespoon pistachio kernels,</li> <li>Finely chopped</li> </ul> Method: <ol> <li>Place the cream cheese and ricotta in a bowl.</li> <li>Using a hand-held mixer, mix on high speed for 2 minutes or until smooth.</li> <li>Add the labne and passionfruit and mix until well combined. Divide the mixture among four 3/4 cup capacity serving glasses or jars and chill for 30 minutes.</li> <li>Top the cheesecake pots with maple syrup and chopped pistachio and serve chilled.</li> </ol> Mmm, doesn’t that sound delicious? 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>.

Food & Wine

Passionfruit soda

There’s nothing like an ice-cold drink on a balmy summer’s evening, and this delicious passionfruit soda will become your perfect warm weather companion. Serves: Eight Ingredients: <ul> <li>100g sugar</li> <li>1/2 teaspoon tartaric acid</li> <li>200g fresh passionfruit pulp</li> <li>50ml lemon juice</li> <li>sparkling water, edible flowers, mint leaves and lemon segments to serve</li> </ul> Method: <ol> <li>Combine the sugar, tartaric acid and 50ml water in a small saucepan over low heat.</li> <li>Stir until dissolved.</li> <li>Cool to room temperature then stir in the passionfruit and lemon juice.</li> <li>Serve on ice in chilled glasses, topped up with sparkling water and garnished with flowers, mint and lemon.</li> </ol> Mmm, doesn’t that sound refreshing? Written by Jo Pearson. First appeared on <a href="http://www.stuff.co.nz">Stuff.co.nz.</a> Image credit: Aaron McLean / Stuff.co.nz 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="/%20https:/shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/03/blood-orange-margaritas/">Blood orange margaritas</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/03/manhattan-cocktail-recipe/">Manhattan cocktail recipe</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/rhubarb-champagne/">Rhubarb champagne</a>

Food & Wine

Coconut tapioca with mango, pineapple and passionfruit

A tapioca recipe to win over the haters! This fresh, creamy favourite is the perfect lightweight dessert. Ingredients: <ul> <li>150g small pearl tapioca</li> <li>500ml water</li> <li>1 vanilla pod</li> <li>250ml coconut cream</li> <li>200g sugar</li> <li>2 eggs</li> <li>2 mangoes, peeled and chopped</li> <li>40m pineapple juice</li> <li>1 tbsp passionfruit pulp</li> </ul> Method: <ol> <li>In a saucepan combine the tapioca, water and vanilla pod and let it simmer over a low heat, stirring occasionally, until the tapioca is tender and translucent and the water has been absorbed.</li> <li>Remove from the heat and stir in the coconut cream. Set aside and leave to cool down.</li> <li>In a large bowl, whisk the sugar and eggs together. Gradually whisk in a third of the cooled tapioca mixture, then combine with the remaining mix.</li> <li>Return the mixture to the saucepan and cook over a low heat for several minutes to allow the mixture to thicken. Remove the vanilla bean, scrape out the seeds and add to the mixture. Take off the heat and let it cool.</li> <li>Mix the chopped mango with the pineapple juice and juice and the passionfruit pulp. Layer as desired with the cooled tapioca mixture and serve.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="/lifestyle/food-wine/2016/03/mango-and-peach-frappe/">Mango and peach frappe</a> <a href="/lifestyle/food-wine/2016/03/coconut-strawberry-jam-drops/">Coconut strawberry jam drops</a> <a href="/lifestyle/food-wine/2016/03/mango-and-coconut-ice-cream-pops/">Mango and coconut ice pops</a>

Food & Wine

DIY coconut and passionfruit lip conditioner

During the cooler months the weather can cause all sorts of issues - chapped lips is one of them. For a fun solution, why not make your own lip balm. You can even get the grandkids involved. While the world is your oyster when it comes to flavours - think vanilla, lemon, coconut or honey, lavender and berry - opt for flavours that you find pleasant. Our favourite is coconut and passionfruit. Ingredients: <ul> <li>2 tbsp coconut oil</li> <li>2 tbsp passionfruit juice (seeds removed)</li> <li>2 tbsp olive oil</li> <li>2 tbsp beeswax</li> </ul> How to: <ol> <li>Using a grater, grate you wax into a glass jug. Add in coconut and sunflower oils. </li> <li>On medium high heat, warm a few centimetres of water in a large pot. Pop the glass jug inside - make sure no water gets in. Stir gently until wax and oil melts. </li> <li>Removie jug from the heat to cool slightly. Add in your passionfruit. </li> <li>Fill your lip balm pots and leave to cool for 12 hours before placing the lid on top.</li> </ol>

Home & Garden

Over 60

News

Shop

Catalogues

Travel

Health

Lifestyle

Finance

Entertainment

Property

Information

Keep up to date

Search

Passionfruit gin spritz

A sweet delight: Blueberry and passionfruit pavlovas

Michelle Bridges’ passionfruit cheesecake pots

Passionfruit soda

Coconut tapioca with mango, pineapple and passionfruit

DIY coconut and passionfruit lip conditioner