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Tropical banana cake with salted peanut caramel sauce

If you’re really looking to go all out, this tropical banana cake with salted peanut caramel sauce is a striking dessert that tastes as good as it looks. If there are any leftovers of, they will keep for a few days in the fridge. Serves: Six to eight Ingredients: Banana cake <ul> <li>125g butter, softened</li> <li>1 cup brown sugar</li> <li>1 teaspoon vanilla extract</li> <li>2 tablespoons rum</li> <li>2 eggs</li> <li>3 ripe bananas, mashed</li> <li>1/4 cup coconut milk</li> <li>1/2 cup desiccated coconut</li> <li>1/2 cup chopped tropical dried fruits, plus extra for garnish</li> <li>2 cups self-raising flour</li> </ul> Salted peanut caramel sauce <ul> <li>200g caster sugar</li> <li>60ml (4 tablespoons) water</li> <li>60g butter, cut into small cubes</li> <li>1/2 cup cream</li> <li>1 teaspoon soy sauce</li> <li>80g salted roasted peanuts, roughly chopped</li> </ul> Filling <ul> <li>300ml cream</li> <li>1 tablespoon icing sugar</li> <li>250g sour cream, whisked</li> <li>2 bananas, sliced, tossed in a little lemon or lime juice to prevent browning</li> </ul> Method: <ol> <li>Heat oven to 180°C. Grease and line the base of a 22cm spring-form tin.</li> <li>Cream butter and brown sugar together. Add vanilla and rum, beating to combine. Beat in eggs, mashed bananas and coconut milk. Add desiccated coconut and dried fruits, sift the flour over and gently fold to combine. </li> <li>Spoon into prepared tin and bake 45-50 minutes or until a skewer inserted in the middle comes out clean. Allow to cool. The cake can be made the day before it is needed.</li> <li>For the sauce, place caster sugar and water in a small saucepan and swirl the pan over a medium-high heat until sugar dissolves.</li> <li>Bring to the boil and cook, swirling the pan occasionally, until a rich caramel colour. Add butter carefully (mixture may spit) and whisk to combine.</li> <li>Add cream and soy sauce, whisking to combine.</li> <li>Add half the chopped peanuts. Serve immediately or leave covered on the bench (the sauce will become solid if refrigerated). </li> <li>For the filling, whip cream with icing sugar then mix into whisked sour cream.</li> <li>Keep chilled until needed. </li> <li>To assemble, split the cold cake and cover the bottom piece with a layer of sliced banana. Top with half the cream mixture then add the other layer of cake.</li> <li>Cover the top with remaining cream and garnish with remaining peanuts and extra dried tropical fruits. Pour over the caramel sauce and serve.</li> </ol> Written by Bernadette Hogg. First appeared on <a href="http://www.stuff.co.nz/" target="_blank" rel="noopener">Stuff.co.nz</a>. Images: Shutterstock

Food & Wine

National Duck Day: Diana Chan’s Luv-a-Duck Peking Duck breast with egg noodles, five spice sauce and fresh cucumber salad

The family owned business and Australia’s leading duck producer Luv-a-Duck has partnered up with MasterChef alum and duck lover Diana Chan, to officially launch National Duck Day, which falls on Tuesday May 23rd, 2023. Diana Chan is a Malaysian-Australian and won the 9th season of MasterChef in 2017. She has since become a well-known TV host, menu designer, product creator and restaurateur, turning her passion for food into her career. Diana Chan’s Luv-a-Duck Peking Duck breast with egg noodles, five spice sauce and fresh cucumber salad Serves: 2 Prep time: 10 mins Cook time: 10 mins INGREDIENTS: <ul> <li dir="ltr" aria-level="1"> 2 x precooked Luv-A Duck peking duck breasts </li> <li dir="ltr" aria-level="1"> 1 x 400g packet fresh egg noodles (medium thickness) </li> </ul> For the five spice sauce: <ul> <li dir="ltr" aria-level="1"> 1 tbsp cooking oil </li> <li dir="ltr" aria-level="1"> 2 cloves garlic, minced </li> <li dir="ltr" aria-level="1"> 3 shallots, finely diced </li> <li dir="ltr" aria-level="1"> 50g galangal, sliced </li> <li dir="ltr" aria-level="1"> 50g ginger, sliced </li> <li dir="ltr" aria-level="1"> Leftover liquid from the packet </li> <li dir="ltr" aria-level="1"> 1 tbsp five spice powder </li> <li dir="ltr" aria-level="1"> 1 tbsp tapioca starch mixed with 2 tbsp of water </li> </ul> For the cucumber salad: <ul> <li dir="ltr" aria-level="1"> 1 continental cucumber, halved and sliced into 5mm thick chunks </li> <li dir="ltr" aria-level="1"> 30g coriander, roughly chopped </li> <li dir="ltr" aria-level="1"> 1 tbsp black vinegar </li> <li dir="ltr" aria-level="1"> 1 tsp sugar </li> <li dir="ltr" aria-level="1"> 1 tbsp soy sauce </li> </ul> To garnish: <ul> <li dir="ltr" aria-level="1"> Freshly sliced spring onions </li> <li dir="ltr" aria-level="1"> 1 tsp toasted sesame seeds </li> </ul> METHOD: <ol> <li dir="ltr" aria-level="1"> Cook the peking duck breasts according to the packet instructions (microwave or oven) and set aside somewhere warm. </li> <li dir="ltr" aria-level="1"> Preheat a large braising pot or wok. Add cooking oil. Add the garlic, shallots, galangal and ginger and fry until aromatic - about 3 minutes or so. Add the sauce from the packet and the five spice. Allow to reduce for 10 minutes. </li> <li dir="ltr" aria-level="1"> Mix tapioca starch with water. Pour it into the sauce liquid while stirring at the same time and the liquid will start to thicken. You can add more tapioca mixture if you don't think the sauce is thick enough. </li> <li dir="ltr" aria-level="1"> While the sauce simmers, reheat the noodles according to the packet instructions. </li> <li dir="ltr" aria-level="1"> To assemble, remove the cooked duck breasts from the packet and slice them into 5mm thickness. </li> <li dir="ltr" aria-level="1"> In a mixing bowl, add in all the ingredients for the cucumber salad and mix to combine. </li> <li dir="ltr" aria-level="1"> Place the reduced sauce into the serving bowls, divide the noodles into 2 portions, top with the duck breasts and pour over the sauce. Serve with the cucumber salad on the side. Garnish with some spring onions and sesame seeds. </li> </ol> Image credit: Luv-A-Duck

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

Spaghetti carbonara

With a rich, creamy sauce and grated parmesan on top, this pasta dish is surprisingly simple to make but incredibly delicious. Serves: 2 Ingredients: <ul> <li>200g spaghetti</li> <li>½ tablespoon olive oil</li> <li>100g bacon (or sliced pancetta)</li> <li>1 garlic clove, finely chopped</li> <li>2 eggs</li> <li>50ml thickened cream</li> <li>25g grated parmesan</li> <li>Salt and freshly ground black pepper</li> <li>Herbs to garnish</li> </ul> Method: <ol> <li>Cook pasta according to packet directions.</li> <li>Heat olive oil in a frying pan over medium heat. Cook your bacon/pancetta, stirring for two to three minutes until it begins to crisp. Add garlic and stir for 30 seconds. Remove the pan from the heat and set aside.</li> <li>In a bowl, combine the eggs, cream and parmesan. Season with salt and pepper and mix with a form.</li> <li>Drain the cooked pasta and return to the pot. Add the egg and cream mixture with the bacon and toss to combine (the heat from the pasta will cook the egg slightly and create a creamy sauce).</li> <li>Serve immediately with extra parmesan and your chosen herbs as garnish.</li> </ol> Image: Getty

Food & Wine

Ragu Alla Bolognese

Bolognese is one of the most well-known and well-loved dishes in the whole world, but not all Bolognese sauces are made equal! Rich and full of flavour, you will really taste the difference. <h3 dir="ltr">Ingredients</h3> 50g unsalted butter 100ml extra virgin olive oil, plus extra 50ml 2 brown onions, diced 6 cloves garlic, sliced 3 stalks celery, sliced 100g pancetta, diced 300g chicken mince 300g pork mince 900g beef mince 200g tomato paste 200ml milk 200ml red or white wine 2 bay leaves 2 sprigs sage, leaves chopped 1 sprig rosemary ½ nutmeg, finely grated 1 tsp chilli flakes Sea-salt flakes and freshly ground black pepper, to season 2 x 400g tins diced tomatoes 1.2L chicken stock Cooked pasta, ricotta, grated parmesan and basil leaves, to serve <h3 dir="ltr">Method</h3> <ol> <li dir="ltr" aria-level="1"> Heat butter and olive oil in a large heavy-based saucepan on medium. Cook onion and garlic for about 5 minutes, until softened. Add celery and cook for about 15 minutes, until caramelised. </li> <li dir="ltr" aria-level="1"> Add pancetta and cook for 1-2 minutes, then crumble in chicken and pork mince bit by bit, stirring through as the meat browns. </li> <li dir="ltr" aria-level="1"> Meanwhile, heat extra oil in a large frying pan on medium. Add beef mince a bit at a time and cook for 10 minutes to brown, breaking up lumps. Once browned, transfer beef to other pan and stir to combine. </li> <li dir="ltr" aria-level="1"> Add tomato paste and cook for 1-2 minutes. Add milk and simmer for 3 minutes. Stir in wine and cook for a further 5 minutes. </li> <li dir="ltr" aria-level="1"> Once liquid has almost gone, stir in bay leaves, sage, rosemary, nutmeg and chilli, and season lightly. Stir in tomatoes and stock, then bring to a simmer. Reduce heat to low and cook for 2 hours, stirring occasionally. </li> <li dir="ltr" aria-level="1"> Remove bay leaves and rosemary sprig. Toss pasta through sauce, top with ricotta and parmesan, and garnish with basil leaves. Serve. </li> </ol> Image: Better Homes & Gardens

Food & Wine

Easy weeknight Gnocchi

<img src="https://uc646d37169cf02fcc7b89a29b07.previews.dropboxusercontent.com/p/pdf_img/ABggKHEiPo6YEa10WKdM7Nz-rF9vD131EqSlMeHFfSo-a0yUxCQFQYRr0ITufWh0EWlXtq8Cghjelp3zAhmEsPHVCsuu9yWDU0kdS9O9w8n_iLS8AcCRdGBoa2ds2vCiI2BzmC3MXOlkBYvS3Y6KEba9YSb1ZISRda1nFcYBn47pUIKIHW5bg7DRW6Agmw3D5zuL88NduQZP7doO1WcSBrJrUyizHkWK8_42BdRjE3l-3Ort5J4iRwTugK0OdmsRAo5nff7oS4Ggt3qSZSQMl9huB6ogt6_82sUoYLInS-MefqT1CU_uj4dclrUp-CAMSn-fPvVVq91Gik1t594JeVeVmiSs4a71Ei1imnNL4Iz6Gcoh_iXb0ImIDBUxgAmgOyk/p.png?page=0&scale_percent=0" alt="RECIPE_EASYWEEKNIGHTGNOCCHI_2021.docx" width="697" height="985" /> Image: Smeg

Food & Wine

Foods that make you fart are good for you

<h1>Foods that make you fart are good for you</h1> <h2>A good sign for your microbiome.</h2> <div class="copy"> The production of gas means that your body is hosting the right kinds of bacteria in your microbiome, an Australian scientists says. Dr Trevor Lockett, Head of the Gut Health and Nutrition Group at the country’s peak government science agency, says we should encourage these “good bugs” by eating more fibre. “Fermentable components of dietary fibre have a critical role in feeding the gut microbiome,” he told Bugs, Bowels and Beyond, the 2015 National Scientific Conference of the Australian Society for Medical Research held in Adelaide, South Australia this week. Recent findings describe how different dietary components influence the microbiome, and determine their production of not just gas, but also molecules that are beneficial in the large intestine. “For example, we know now that bacteria living in the large intestine produce a short chain fatty acid known as butyrate, which can reduce inflammation by stimulating regulatory immune cells,” Lockett said. Resistant starches tend to make it through digestive processes in the stomach and small intestine to feed the microbiome in the large intestine. Unrefined whole grains, pulses and legumes, unripe bananas and cooked and cooled foods such as potatoes, pasta and rice are goods sources.  <img id="cosmos-post-tracker" style="opacity: 0; height: 1px!important; width: 1px!important; border: 0!important; position: absolute!important; z-index: -1!important;" src="https://syndication.cosmosmagazine.com/?id=11098&title=Foods+that+make+you+fart+are+good+for+you" alt="" width="1" height="1" /> </div> <div id="contributors"> This article was originally published on Cosmos Magazine and was written by Bill Condie. Bill Condie is a science journalist based in Adelaide, Australia. </div>

Food & Wine

Healthy creamy mushroom pasta sauce

Serves: 4 | Cooks in: 15 minutes Ingredients <ul> <li>350g farfalle pasta</li> <li>1 tbsp extra virgin olive oil, plus extra to drizzle</li> <li>1 bunch sage, leaves picked</li> <li>500g Button Mushrooms, cleaned, thinly sliced</li> <li>50g butter</li> <li>2 tbsp plain flour</li> <li>2 garlic cloves, finely chopped</li> <li>750ml (3 cups) vegetable stock</li> <li>1 cup milk</li> <li>250g fresh ricotta</li> <li>75g walnuts, toasted, coarsely chopped</li> <li>Salt and pepper, to season</li> </ul> Method 1. Bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, then drain and set aside. 2. Heat the oil in a large frying pan over medium-high heat. Toast the sage leaves until crisp and translucent, then remove with a slotted spoon and set aside. 3. Melt the butter in the pan. Stir-fry the mushrooms and garlic for 4 minutes until golden. Sprinkle over the flour and cook for 1 minute, then gradually stir in the stock and milk. Cook for 5 minutes or until thickened. Season to taste with salt and pepper. Add the pasta and toss to combine. 4. Divide the pasta among bowls. Spoon over the ricotta, scatter with the walnuts and sage and drizzle with oil, to serve. Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/articles/recipes/healthy-creamy-mushroom-pasta-sauce" target="_blank">Wyza.com.au. </a> Recipe courtesy of Mushroom Association Australia.

Food & Wine

This new pasta is whacky but sustainable

The way we make our pasta is being challenged, with researchers developing a style inspired by flat-packed furniture. Scientists at Carnegie Mellon University (CMU) have developed a flat kind of pasta that becomes a more conventional shape as it cooks. This approach could make pasta production more sustainable, with potential savings on packaging, transportation and energy costs, while tasting like the food we all know and love. By taking advantage of the expanding and softening that occurs when pasta is boiled, the scientists were able to create flat pasta that turns into rigatoni-like tubes, fusilli-like spirals, and long noodles. Ye Tao, one of the researchers involved in the project, tested the flat-pack pasta on a hiking trip and found it didn’t break en route and could be cooked on a portable stove while camping. “The morphed pasta mimicked the mouthfeel, taste and appearance of traditional pasta,” she said. Since traditional pasta can be difficult to package and take up a lot of space, the researchers hope their pasta can become a more sustainable option. “We were inspired by flat-packed furniture and how it saved space, made storage easier and reduced the carbon footprint associated with transportation,” said Lining Yao, director of the Morphing Matter Lab at CMU’s School of Computer Science. “We decided to look at how the morphing matter technology we were developing in the lab could create flat-packed pasta that offered similar sustainability outcomes.” The researchers also applied their pasta-making technique, published in the journal <a href="https://advances.sciencemag.org/content/7/19/eabf4098">Science Advances</a>, to swelling silicon sheets and believe it could be useful in the world of robotics and biomedicine.

Food & Wine

The psychology of comfort food - why we look to carbs for solace

Amid the global spread of COVID-19 we are witnessing an increased focus on gathering food and supplies. We’ve seen images of supermarket shelves emptied of basics such as toilet paper, pasta, and tinned foods. Messages to reassure people there would be continued supply of provisions has done little to ease public anxiety. <a href="https://www.bbc.com/worklife/article/20200304-coronavirus-covid-19-update-why-people-are-stockpiling">Panic buying and stockpiling</a> are likely responses to heightened anxiety, fear and uncertainty about the future. COVID-19 poses an imminent threat. Being able to exert some control over the situation by gathering goods to store for lockdown is one way individuals seek to manage anxiety and fear, and feel protected. But why do we seek out certain foods, and should we give in to cravings? Retreating into our pantries On the one hand, newly stocked and plentiful pantries, fridges and freezers reassure us that food is readily available and puts supplies within easy reach. At the same time, feelings such as loneliness, anxiety, depression, and stress may increase as we retreat and become housebound. So, we may be more vulnerable to what is referred to as “emotional eating” during this challenging time. Reaching out for food to comfort oneself is an attempt to manage or alleviate negative emotions. A person’s tendency to emotionally eat can be measured using questionnaires such as the <a href="https://www.sciencedirect.com/science/article/pii/S019566631200013X">Emotional Eating Scale</a>, which asks about eating in response to anxiety, depression and anger. From an early age, <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3907771/#B65">infants learn to associate feeding with being soothed</a> and social interaction. In everyday life, food is often used to enhance mood or “treat” ourselves. <a href="https://www.ncbi.nlm.nih.gov/pubmed/30595479">Eating tasty food releases dopamine</a> in our brains, which is strongly associated with desire and wanting for food. Eating sweet and fatty foods <a href="https://www.ncbi.nlm.nih.gov/pubmed/16546294">may improve mood temporarily</a> by making us feel happier and more energetic while also satisfying our hunger. However, if comfort eating becomes a habit, it often comes with health costs, such as <a href="https://www.ncbi.nlm.nih.gov/pubmed/30894189">weight gain</a>. Research by <a href="https://www.sciencedirect.com/science/article/abs/pii/S0195666318300874">Mantau and colleagues in 2018</a> found emotional eating is most likely to occur in response to stress and in individuals who are trying restrict their food intake (“restrained eaters”). These factors were more important in explaining people’s food choices than biological factors such as hunger. Other studies have also shown that trying to suppress food urges can be futile and have the opposite effect to the desired outcome. For example, dieters have been found to <a href="https://www.sciencedirect.com/science/article/abs/pii/S0195666312000219">experience strong cravings</a> for the very foods they were trying to restrict. Doing it tough Employment insecurity, financial difficulty and hardship due to the COVID-19 pandemic are affecting the lives of many people. <a href="https://www.cambridge.org/core/services/aop-cambridge-core/content/view/985DE9F19CEA4165BE1E85A022BEFDFB/S0007125000253737a.pdf/inequality_an_underacknowledged_source_of_mental_illness_and_distress.pdf">Past</a> <a href="https://jech.bmj.com/content/71/4/324">research</a> has shown that poverty is associated with psychological distress, including higher rates of depression and lower mental well-being. Again, people’s ways of coping with this distress could have further ramifications for their health. Research <a href="https://onlinelibrary.wiley.com/doi/full/10.1002/oby.22402">shows</a> those in lower socioeconomic circumstances were more distressed, and more likely to turn to emotional eating as a way of coping. This emotional eating was, in turn, associated with increased body weight. This suggests it is not distress or biological make-up but people’s ways of coping (using food) that may be critical in explaining why some people gain weight in response to stressful life events. <a href="https://www.annualreviews.org/doi/abs/10.1146/annurev.psych.031809.130711">People with a history of socioeconomic disadvantage </a> may also find it harder to cope with emotional distress, perhaps due to factors such as lower social support. As a result, they may be more vulnerable to using food as a way of coping. Toasty crusty goodness Baking has become a strong theme on social media. The #BakeCorona hashtag has <a href="https://www.sbs.com.au/food/article/2020/03/23/hashtag-connecting-home-bakers-isolation">taken off</a> and <a href="https://www.instagram.com/explore/tags/quarantinebaking/">#QuarantineBaking</a> has over 65,000 posts. Research suggests there are likely benefits from engaging in cooking. The <a href="https://www.ncbi.nlm.nih.gov/pubmed/29121776">psychosocial benefits of baking</a> have been shown to include boosts in socialisation, self-esteem, quality of life, and mood. <a href="https://www.ncbi.nlm.nih.gov/pubmed/29955728">Cooking with children</a> may also promote healthy diets. By providing and sharing food with other people, baking may <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3907771/#B65">strengthen social relationships and make us feel closer to our loved ones</a>. This may explain why it has become so popular in these times. Coping with lockdown During this time of social isolation, it’s tempting to reach for food, but a healthy balance remains important. Creating a “new routine” or “new normal” which includes a variety of activities – exercise, baking, music, reading, online activities, working or studying, relaxing, keeping in touch with friends and family - may help maintain a sense of well-being, and assist in managing meal times and food intake. <a href="https://www.mindful.org/mindfulness-how-to-do-it/">Mindfulness meditation practice</a> may be useful in managing emotional eating and weight. Research has shown that Mindfulness Based Interventions (MBIs) are effective in <a href="https://www.ncbi.nlm.nih.gov/pubmed/24854804">managing emotional eating</a>, <a href="https://www.ncbi.nlm.nih.gov/pubmed/29076610">reducing weight and improving obesity-related eating behaviours</a>. Weight management initiatives should encompass psychological factors such as mood and distress. Teaching people to develop positive coping strategies in these challenging times (problem solving, positive help seeking, relaxation techniques) may be particularly effective. Written by Joanne Dickson and Charlotte Hardman. Republished with permission of <a href="https://theconversation.com/the-psychology-of-comfort-food-why-we-look-to-carbs-for-solace-135432">The Conversation.</a>

Food & Wine

Perfect isolation recipe: Jamie Oliver’s two-ingredient pasta

In these strange and unpredictable times, the one thing you can always rely on is a good Jamie Oliver recipe. The beloved British chef knows how to make delicious, wholesome food, that’s usually achievable at home. His new series, Keep Cooking And Carry On, is serving up his best recipes with a self-isolation twist. “Let’s celebrate freezer faves, big up the store cupboard and get creative with whatever we have on hand,” he says. Not only should you tune in to his show for the great recipes using isolation pantry items, but you also have something to do during your time at home. Here’s a recipe for you to try that only includes two ingredients – one of which is water. “My easy homemade pasta recipe is great for emergencies. You don’t need a pasta machine, just a rolling pin.” Ingredients: <ul> <li>2 large handfuls of plain flour, plus extra for dusting</li> </ul> This recipe is so simple, it doesn't even require proper measurements. Method: <ul> <li>Put the flour in a bowl, then gradually mix in just enough water to bring it together into a ball of dough (if it's sticky, add a little extra flour).</li> <li>Knead for just a couple of minutes, or until smooth and shiny.</li> <li>On a flour-dusted surface, use a rolling pin to roll out the pasta to about 2mm thick.</li> <li>Dust it well with flour, then loosely roll it up. Use a sharp knife to slice it ½cm thick, then toss it with your hands to separate the strands.</li> <li>Cook in boiling salted water for 2 minutes, then drain and toss with your chosen sauce.</li> </ul>

Food & Wine

Chocolate pancakes with caramel and peanut butter sauce

These delicious pancakes come packed with flavours and no dairy – perfect for the whole family! Serves 2 Ingredients: Pancake <ul> <li>1 cup wholemeal spelt flour</li> <li>1 cup unsweetened almond milk</li> <li>3 medjool dates, pitted</li> <li>3 tbsp raw cacao powder</li> <li>1 very ripe banana</li> </ul> Sauce <ul> <li>1/3 cup coconut milk</li> <li>2 tbsp <a href="https://mayvers.com.au/product/mayvers-smooth-peanut-butter/">Mayver’s Peanut Butter</a> </li> <li>3 medjool dates</li> </ul> Method: <ol> <li>Blend the dates and the almond milk until they are well combined and there are no chunks.</li> <li>In a mixing bowl, combine the flour with the cacao powder, date/almond milk from the blender and the banana. Mash the banana through the mixture with a fork.</li> <li>In a non-stick frypan over medium heat, cook the pancakes for approximately 2 minutes either side. </li> <li>Blend the sauce ingredients until smooth and creamy. Pour over pancakes when they’re ready.</li> <li>Enjoy! </li> </ol> Recipe by <a href="https://www.instagram.com/young_rebecca/">Rebecca Young</a>.

Food & Wine

Perfect summer meal: Barbecued tuna steaks with walnut sauce

Serves 4. This quick, simple dish showcases meaty tuna with a walnut sauce based on tarator, a Middle Eastern sauce often served with fish in Lebanon and Syria. Freshness is the key and Californian walnuts work best for this moreish sauce. Ingredients <ul> <li>4 x 180g sashimi-grade tuna steaks (see notes)</li> <li>Sea salt and freshly ground black pepper, to taste</li> <li>⅓ cup extra virgin olive oil</li> <li>100g wild or baby rocket, washed and dried</li> <li>1 lemon, quartered</li> </ul> Walnut Sauce <ul> <li>100g shelled walnuts</li> <li>1 clove garlic, finely chopped</li> <li>1 slice stale white bread, soaked in water</li> <li>1 tablespoon white wine vinegar</li> <li>3 teaspoons lemon juice</li> <li>⅓ cup extra virgin olive oil</li> <li>Salt flakes and freshly ground black pepper, to taste</li> </ul> Directions 1. Place the walnuts and garlic in a food processor. Squeeze the water out of the bread and add to the walnuts. Pulse until walnuts are finely chopped. Add vinegar, lemon juice, oil, salt and pepper and pulse to combine. Chill until ready to serve. 2. Heat a barbecue or char-grill plate. 3. Brush the steaks with some of the olive oil and sprinkle with salt and pepper. Cook the steaks for 3 minutes on one side, then turn and cook the other side for 1 minute, so that they are still pink in the centre, or until cooked to your liking. Rest fish in a warm place for a few minutes before serving. 4. Meanwhile, arrange rocket leaves on plates, drizzle with remaining olive oil. 5. Place a steak on top and spoon walnut sauce over each steak. Serve with a lemon wedge. Tips <ul> <li>Remove the fish from the fridge 20-30 minutes before you cook it, to allow it to come to room temperature, this is particularly important if it is being served rare in the centre.</li> <li>Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle before cooking.</li> <li>Alternative species: Albacore, bonito, mackerel, salmon, striped marlin, swordfish.</li> </ul> Republished with permission of <a href="https://www.wyza.com.au/recipes/barbecued-tuna-steaks-with-walnut-sauce.aspx">Wyza.com.au.</a>

Food & Wine

Tagliatelle marinara with light cream sauce & chives

Time to prepare 25 mins | Serves 4 This is a beautiful luxurious delicate pasta dish that won’t leave you feeling over full. It’s important to keep the sauce of this recipe light and creamy in texture, so that it doesn’t overwhelm the wine. The tagliatelle is effective at holding the sauce and wrapping it around the seafood as you eat. Many fish shops sell a pre-prepared marinara mix. For freshness of flavour the fish should be bought the same day as you intend to cook. Try a NV New World sparkling wine - ideally a fresh young wine - to pair well with this dish. Recipe from <a href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fpaired-champagne-sparkling-wines-fran-flynn%2Fprod9780994348500.html%3Fclickid%3Dz3f1gQzLPx1yxbM33p0QbxC7Ukkw22Sim0LDV80">Paired: Champagne & Sparkling Wines</a> by Fran Flynn and David Stevens-Castro. Ingredients <ul> <li>1 packet fresh tagliatelle pasta </li> <li>2 heaped tablespoons of butter</li> <li>1 garlic clove, finely chopped</li> <li>3 spring onions (scallions), chopped </li> <li>1/2 cup (125ml/4fl oz) dry white wine </li> <li>200ml (7fl oz) cream </li> <li>125g (4.5oz) double cream brie, chopped </li> <li>1½ heaped tablespoons seeded mustard </li> <li>400g (14oz) seafood marinara mix </li> <li>Bunch fresh chives, chopped</li> </ul> Directions 1. Boil the tagliatelle as per packet’s instructions and set to one side. 2. Over a high heat melt the butter and add the garlic. Once it starts to sizzle add the spring onions. Reduce heat slightly and stir regularly for about a minute. Add wine and allow to simmer for about 3–4 minutes until the liquid reduces by about a third. Add cream, brie and mustard. Continue to simmer and stir until all the cheese is dissolved. Introduce the seafood and cook for a further 3–5 minutes, stirring continuously, until the seafood is ready to serve. 3. Taste test to check that the seafood is tender. Transfer to a large serving bowl and sprinkle liberally with fresh chives. In a colander, refresh the tagliatelle by pouring some hot water over it and shake out any excess water. Plate the tagliatelle and use a ladle to spoon the seafood and sauce on top. Garnish with a final sprinkle of chives. Tips <ul> <li>Pairing style / cleansing: A fresh, citric New World sparkling wine (i.e from Argentina, Australia, Chile, New Zealand and the US), will meld beautifully with the pasta flavours. The chives and spring onion create the link between the pasta and the wine, adding a fresh touch to the creaminess of the dish.</li> </ul> Republished with permission of <a href="https://www.wyza.com.au/recipes/tagliatelle-marinara-with-light-cream-sauce-and-chives.aspx">Wyza.com.au.</a>

Food & Wine

Cheesy polenta with meatballs

The creamy and cheesy polenta is the star of this dish so roll up your sleves and dig in! <h3 class="tint">Ingredients</h3> <ul> <li>2 tablespoons olive oil</li> <li>600ml tomato pasta sauce (bought is fine)</li> <li>½ teaspoon chilli flakes</li> <li>1 tablespoon oregano leaves</li> <li>2 fresh bay leaves </li> <li>Freshly grated parmesan, to serve</li> </ul> Meatballs <ul> <li>1 small onion, chopped</li> <li>2 garlic cloves</li> <li>4 slices pancetta</li> <li>Handful of flat-leaf parsley leaves</li> <li>6 sage leaves</li> <li>3 slices white bread, crusts removed</li> <li>300g minced pork</li> <li>300g minced lean beef</li> <li>2 eggs</li> </ul> Polenta 500ml (2 cups) chicken stock 500ml (2 cups) full-cream milk 300g instant polenta 100g fontina cheese, rind removed, cut into small cubes (see tip) 1 rosemary sprig, leaves picked <h3 class="tint">Directions</h3> 1. Start with the meatballs. Put the onion, garlic, pancetta, parsley, sage and bread in a food processor and pulse until finely chopped. Add the pork and beef mince and eggs, and keep pulsing until well combined. Season well with salt and pepper. Transfer to a bowl and finish mixing by hand. Using wet hands, form the mixture into walnut-sized balls, setting them aside on a plate as you go. 2. Heat the olive oil in a heavy-based saucepan over medium heat. Carefully add the meatballs and cook until they start to brown on all sides. Add the tomato sauce, chilli flakes, oregano and bay leaves and simmer for 30–40 minutes until the meatballs are cooked and the sauce is reduced and thick. 3. To make the polenta (this will take 10–15 minutes, so try and time it to be ready at the same time as the meatballs), place the stock, milk and 500ml (2 cups) water in a large saucepan and bring to the boil. Gradually add the polenta and use a whisk to stir it through until well incorporated. Reduce the heat to low and stir continuously for 3–4 minutes until the polenta is thick and creamy in texture. Add the cheese and rosemary and stir until the cheese is melted through. 4. To serve, pour the polenta onto a large serving platter and make a shallow well in the middle. Spoon the meatballs and sauce over the top and sprinkle with some freshly grated parmesan. Serve immediately. <h3 class="tint">Tips</h3> Fontina is a mild washed-rind cheese from the Valle d’Aosta in the north of Italy and is one of the best melting cheeses I know. Raclette is a good substitute, or any other washed rind with the rind removed. 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%2Fmilk-made-nick-haddow%2Fprod9781743791356.html" target="_blank">Milk. Made.</a> by Nick Haddow published by Hardie Grant Books RRP $55 and is available in stores nationally. Image © Alan Benson.

Food & Wine

Grilled salmon with blueberry balsamic sauce

For a main course to impress, this recipe will just do the trick. The salmon fillet pairs well with the flavourful sauce, which features the cardiovascular-friendly blueberries. Ingredients: <ul> <li style="font-weight: 400;">1 teaspoon olive oil</li> <li style="font-weight: 400;">2 x 150g salmon fillet, skin on</li> <li style="font-weight: 400;">1 tablespoon butter, melted</li> <li style="font-weight: 400;">1 teaspoon brown sugar</li> <li style="font-weight: 400;">1/2 teaspoon paprika</li> <li style="font-weight: 400;">1/4 cup (60ml) balsamic vinegar</li> <li style="font-weight: 400;">1/2 cup (80g) blueberries</li> <li style="font-weight: 400;">1 tablespoon maple syrup</li> <li style="font-weight: 400;">1 tablespoon butter</li> <li style="font-weight: 400;">4 cups (500g) green beans</li> <li style="font-weight: 400;">1/2 teaspoon salt</li> <li style="font-weight: 400;">Olive oil</li> <li style="font-weight: 400;">1/2 cup pomegranate seeds</li> <li style="font-weight: 400;">Fresh dill, chopped</li> </ul> Method: <ol> <li>Preheat oven to 180°C. Prepare a tray with baking paper.</li> <li>Drizzle 1 teaspoon olive oil into a non-stick pan over a high heat. Place fish in, skin down. Cook for approx. 2-3 minutes until crisp.</li> <li>Remove from pan and place skin side down onto prepared tray.</li> <li>Drizzle with 1 tablespoon melted butter and sprinkle with brown sugar and paprika.</li> <li>Place the salmon in the oven for 15 minutes for medium.</li> <li>In the meantime bring a medium sized saucepan to the boil. Using a slotted spoon carefully lower in the beans and boil for 2 minutes before removing and immersing in a bowl of ice water.</li> <li>Drain then finely julienne the green beans. Place in a mixing bowl and season with salt, olive oil, pomegranate seeds and dill.</li> <li>Remove fish from oven and set aside. Meanwhile, place a small saucepan over a medium heat.</li> <li>Add the balsamic vinegar and cook for 5 minutes or until reduced by a third, then add the blueberries and maple syrup.</li> <li>Cook for another minute, stir in the tablespoon of butter and serve over salmon.</li> </ol>

Food & Wine

Enjoy a tasty cherry tomato, macadamia, walnut & silverbeet pasta

Up your nut intake with this easy and simple recipe. Preparation time: 5 mins Cooking time: 15 mins Serves: 4 Ingredients <ul> <li style="font-weight: 400;">2 Tbsp olive oil  </li> <li style="font-weight: 400;">2 cloves garlic, crushed  </li> <li style="font-weight: 400;">1/2 cup raw walnuts, roughly chopped (60g)  </li> <li style="font-weight: 400;">1/2 cup raw, unsalted macadamias, roughly chopped (70g)  </li> <li style="font-weight: 400;">1 cup fresh breadcrumbs  </li> <li style="font-weight: 400;">400g dry spaghetti  </li> <li style="font-weight: 400;">500g cherry tomatoes, halved  </li> <li style="font-weight: 400;">1/2 bunch silverbeet or kale leaves, torn  </li> <li style="font-weight: 400;">zest of 1 lemon  </li> <li style="font-weight: 400;">1/4 cup chopped parsley  </li> <li style="font-weight: 400;">sea salt and fresh cracked pepper  </li> </ul> Method   <ol> <li style="font-weight: 400;">Warm half the olive oil and half the garlic in a large skillet over medium heat. Add all the breadcrumbs, and half the walnuts and macadamias. Cook, stirring regularly for 5-6 minutes until fragrant and toasted. Tip into a bowl, season with salt and pepper, and set aside.  </li> <li style="font-weight: 400;">Bring a large pot of salted water to the boil. Cook spaghetti according to packet directions. Drain, reserving 1 cup cooking water.  </li> <li style="font-weight: 400;">While pasta cooks, return the large skillet to medium-high heat and drizzle in remaining olive oil. Add cherry tomatoes and remaining garlic. Sauté for approximately 5 minutes, until tomatoes begin to break down.  </li> <li style="font-weight: 400;">Add reserved pasta cooking water, silverbeet, and remaining walnuts and macadamias to pan with tomatoes. Cook for a minute or two, until greens are just wilted. Remove from heat and stir through lemon zest.  </li> <li style="font-weight: 400;">Add parsley to cooled breadcrumb mixture. Serve pasta with generous spoonfuls of sauce, and plenty of nutty breadcrumbs on top.  </li> </ol> Tips You can find fresh breadcrumbs at good grocery stores, or make your own by pulsing a slice or two of day-old sourdough in a food processor. Recipe and images by Jennifer Jenner for <a href="https://www.nutsforlife.com.au/">Nuts for Life</a>

Food & Wine

Delicious churrasco prawns with aji sauce

In Brazil, churrasco is a term for barbeque, with the meat or seafood of choice commonly grilled on skewers. In this case, the grilled prawns are teamed with a Peruvian aji sauce, which consists of sweet onion and jalapenos. This is an edited extract from Lyndey Milan’s Taste of Australia, published by Hardie Grant, RRP $39.95 Visit Lyndey's website here: <a href="http://www.lyndeymilan.com">lyndeymilan.com</a> Ingredients: <ul> <li>1 kg large raw prawns, peeled and deveined, heads removed, tails intact</li> <li>wooden skewers, soaked in cold water or placed in the freezer for 30 minutes</li> <li>extra-virgin olive oil for brushing</li> </ul> Aji sauce <ul> <li>4 green jalapeno chillies, seeded</li> <li>3 spring onions (scallions), roughly sliced</li> <li>¼ cup roughly chopped coriander</li> <li>(cilantro) stems and leaves</li> <li>2 tablespoons red wine vinegar</li> <li>½ teaspoon grated lime zest</li> <li>2 teaspoons lime juice</li> <li>2 teaspoons extra-virgin olive oil</li> <li>salt and freshly ground black pepper</li> </ul> Directions: 1. For the aji sauce, place the jalapeños, spring onion and coriander in a small food processor and process until finely chopped. 2. Add the red wine vinegar, lime zest and juice and oil and continue to process until smooth. Season with salt and pepper. 3. Preheat a barbecue or chargrill pan to high. 4. For the prawns, insert a wooden skewer at the tail and push through the length of the prawn. Brush the prawns with oil and cook on the barbecue or in the chargrill pan for 2 minutes each side or until cooked through. 5. Serve with the aji sauce. Republished with permission of <a href="http://www.Wyza.com.au">Wyza.com.au</a>

Food & Wine

5 mistakes home cooks make whilst cooking traditional Italian dishes

Cooking pasta sounds like a task that should be easy, but creating an authentic Italian pasta dish is trickier than you think. From the exact formula that makes up Bolognese sauce to how the pasta should be cooked is up for debate by many home chefs. However, Giovanni Rana, who has been making pasta since the 1960s in Italy, has revealed the secrets to capturing the authentic taste of Italian cooking in your home. He’s shared a few tips to the <a href="https://www.dailymail.co.uk/femail/article-6872245/How-cook-traditional-Italian-dishes-home.html">Daily Mail:</a> 1. Follow the instructions on the pasta packaging “There are a lot of urban legends about al dente pasta but in Italy not everybody loves al dente pasta,” revealed Giovanni’s daughter-in-law Antonella. “In the North they love it a little softer, into the South they love their pasta almost raw. “I’d suggest always following the time printed on the packet. Fresh pasta is the quickest. We’re talking about just two minutes.” Antonella revealed her personal way to cook pasta. “I personally love to drain the pasta 15 seconds before the full cooking time. If it’s written two minutes, I drain at 1:50 and in the very last 10 seconds I use a mixing bowl to mix the sauce in. This way you don’t overcook your pasta.” 2. Don’t add too much sauce Although it might seem like a good idea to cover your pasta in sauce, too much sauce could be a bad thing. Using the wrong proportion of sauce to pasta can be a dead giveaway to an inexperienced chef preparing Italian food. “When you're speaking about fresh pasta tortellini, the filling has its own taste and power, as Italians we try not to cover it too much with the sauce. “Especially ricotta and spinach which is so delicate and so pure, that if you add a lot of sauce, you will see the pasta swimming in the sauce. It’s not a good sign,” Antonella explained. “In general, the most traditional way to eat fresh filled pasta is to be very respectful of the proportions. The queen is the pasta and the sauce is the tool.” 3. Never add ketchup! Using tomato ketchup instead of fresh tomatoes in sauce is another common mistake that is made by home chefs. According to Antonella, it’s just not the same. “Tomato ketchup for me, means burgers and casual food. “In the tomato sauce you can really play with more veggies, for example garlic, onion, carrot, celery or you can play with extra virgin olive oil, salt and pepper.” There is a way to make contemporary Italian sauce. “If you want to do something more, try to work on doing tomato sauce in the Italian way. Roughly chop onion, garlic, fresh ripe tomatoes and cook for a few minutes. “Then add fresh basil, this is the most contemporary Italian sauce.” 4. Loss of flavour by adding already grated cheese Although it might be easier to use already grated cheese, you’ve already lost half the flavour in parmigiana. “Always buy parmigiana reggiano in a whole piece where you can see the crust and the stamp. Never buy it already grated, as you’ve already lost half the flavour,” Antonella said. 5. Not using extra virgin olive oil According to Antonella, extra virgin olive oil is a must-have in authentic Italian dishes. “Extra virgin oil, it's a facilitator and platform that you can’t miss, never buy just olive oil as this means the olive fruits have been pressed two, three times and also their bones,' said Antonella. “When you buy extra virgin it means they’ve pressed the olives just once and they press the pulp – the colour, flavour, nutrients and everything is better. “If you like light flavour buy from the North of Italy, if you like medium body then you go for the centre such as Tuscany. If you like bold, spicy flavour, you buy from Sicily.”

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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Delicious churrasco prawns with aji sauce

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