Search

Coconut strawberry jam drops

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

Food & Wine

Strawberry and yoghurt pops

For a healthy and delicious treat, try these super-simple yoghurt pops. The grandkids will love them! Makes: Eight Preparation time: 10 minutes Setting time: Eight hours Ingredients: <ul> <li>2 punnets of strawberries, tops removed, chopped</li> <li>1 cup vanilla yoghurt</li> </ul> Method: 1. Place strawberries in the bowl of a food processor and process until smooth. Transfer to a bowl. 2. Add vanilla yoghurt and gently fold until mixture is just combined. Spoon the strawberry mixture evenly among eight 80ml (1/3-cup) capacity ice-block moulds. 3. Place in the freezer for 8 hours or until firm. NOTE: You can replace strawberries for any other fruit - mangos work really well too!

Food & Wine

Strawberry and banana smoothie

Smoothies are a great way to start the day as well as up your fruit and vege intake. They'll also give you a good boost of vitamins and minerals in something that's easy to drink, refreshing and delicious. Ingredients: <ul> <li>1 banana (pre-frozen) </li> <li>5 medium-sized strawberries </li> <li>1/2 teaspoon vanilla essence or extract</li> <li>1/2 cup natural yoghurt</li> <li>1/2 cup milk (cow's, almond, or soy)</li> <li>1 tablespoon ground LSA</li> <li>1 teaspoon runny honey (optional)</li> </ul> Method: <ol> <li>Place all ingredients in a blender or food processor and blend until smooth.</li> <li>If you don't have frozen bananas, use fresh bananas and a small handful of ice cubes.</li> <li>To serve, pour into glasses.</li> </ol> Written by Nadia Lim. First appeared on <a href="http://www.stuff.co.nz/" target="_blank" rel="noopener">Stuff.co.nz</a>. Image: Getty

Food & Wine

Strawberry and Apple Crumble

All it takes is just one bite of this fruity delight and it'll instantly become a cereal favourite. <h4 dir="ltr">Ingredients</h4> 600g apples, peeled, cored, thinly sliced 2 Tbsp water 2 tsp CSR LoGiCane Sugar 300g pkt frozen strawberries <h4 dir="ltr">Oat and pistachio crumble</h4> 50g (½ cup) rolled oats 40g (1 cup) Special K cereal, roughly crushed 2 Tbsp unsalted pistachio kernels, finely chopped ¼ tsp ground cardamom 1 Tbsp honey 1 eggwhite (from 50g egg), lightly whisked <h3 dir="ltr">Method</h3> <ol> <li dir="ltr" aria-level="1"> Put apple, water and sugar in a medium saucepan over a medium heat. Cover and bring to a simmer. Reduce heat to medium-low and cook, covered, for 7 minutes or until apple is almost tender. Remove pan from heat and set aside, covered, for 5 minutes or until apple is tender. </li> <li dir="ltr" aria-level="1"> Meanwhile, to make oat and pistachio crumble, put rolled oats, cereal, pistachios and cardamom in a small bowl. Add honey and eggwhite, and stir until well combined. </li> <li dir="ltr" aria-level="1"> Preheat oven to 170°C (fan-forced). Put a 2L (8-cup) ovenproof dish on an oven tray. Add apple mixture to the dish. Sprinkle strawberries over apple mixture. Sprinkle crumble over strawberries. Bake for 15 minutes or until the topping is golden brown. Serve immediately. </li> </ol> <h4 dir="ltr">Nutrition Info PER SERVE</h4> 750kJ, protein 4.5g, total fat 3.5g (sat. fat 0.5g), carbs 30g, fibre 4.8g, sodium 47mg. Carb exchanges 2. GI estimate low.

Food & Wine

See the strawberry moon that shone around the world

Stargazers across the world had plenty to see this week, as the strawberry supermoon lit up the sky. The moon appeared slightly larger than usual with an orange tint, reaching its peak size on Wednesday night for Australia and New Zealand. Though called a strawberry moon, the name has nothing to do with colour, instead coming from the Native American Algonquin nations and meaning it is the last full moon in spring or first of summer in the northern hemisphere, per <a href="https://www.cbsnews.com/news/strawberry-supermoon-2022/" target="_blank" rel="noopener">CBS News</a>. According to <a href="https://www.almanac.com/content/full-moon-june" target="_blank" rel="noopener">The Old Farmer’s Almanac</a>, it was named the strawberry moon to mark the ripening of strawberries that would be ready to gather in June. Since it is a supermoon, defined as a full moon within 10 percent of the closest distance it can be to Earth, the moon appeared full in the days prior and will for a few more after, according to <a href="https://www.space.com/strawberry-supermoon-full-moon-2022-what-to-expect" target="_blank" rel="noopener">Space.com</a>. Here, we've compiled a collection of the most stunning shots of the supermoon from all corners of the world for your viewing pleasure. Image: Gary Hershorn (Getty Images)

International Travel

Relax with some French toast with balsamic strawberries and macadamia crumble

Start your morning with this delectable French toast recipe topped with a delicious crumble and an oh-so-tempting strawberry sauce. Serves: 4 Ingredients <div class="article-body"> Macadamia crumble <ul> <li>35g (¼ cup) plain flour</li> <li>2 tablespoons caster sugar</li> <li>50g chilled unsalted butter, chopped</li> <li>40g (½ cup) shredded coconut</li> <li>40g (¼ cup) crushed macadamia nuts</li> </ul> Balsamic strawberries <ul> <li>55g (¼ cup) caster sugar</li> <li>1 tablespoon balsamic vinegar</li> <li>300g strawberries, hulled</li> </ul> French toast <ul> <li>4 free-range eggs</li> <li>80ml (⅓ cup) milk</li> <li>80ml (⅓ cup) thin (pouring) cream</li> <li>30g unsalted butter</li> <li>1 brioche loaf, about 400g, cut into 8 slices about 2cm thick</li> </ul> Directions <ol> <li>To make the macadamia crumble, preheat the oven to 180°C. Put the flour and sugar in a bowl and stir to combine. Add the butter and use your fingertips to rub the butter into the flour mixture. Stir in the coconut and macadamias.</li> <li>Spread on a baking tray and bake for 20 minutes, or until the crumble is golden and crisp. Remove from the oven and allow to cool. The crumble can be stored in an airtight container for up to 1 week.</li> <li>To make the Balsamic Strawberries, put the sugar, balsamic vinegar and 2 tablespoons cold water in a small saucepan. Stir over low heat until the sugar has dissolved. Add the strawberries and increase the heat to high. Bring to the boil and cook for 3 minutes. Set aside to cool, then refrigerate until needed.</li> <li>To make the French Toast, whisk together the eggs, milk and cream in a wide bowl. Melt half the butter in a large non-stick frying pan over medium heat. Dip four slices of bread, one at a time, in the egg mixture until soaked, then drain off the excess.</li> <li>Fry the bread for 2 minutes on each side, or until golden brown. Remove from the pan and keep warm while you cook the remainder of the slices.</li> <li>Serve topped with the strawberries and crumble.</li> </ol> Tips <ul> <li>Start this recipe the day before, so your crumble and strawberries are ready to go, and all that needs to be done in the morning is to cook the French toast.</li> </ul> <ul> <li>Serve this with ice-cream, even for breakfast, so look for the best vanilla ice-cream you can find or have a go at making some yourself. Alternatively, serve with vanilla yoghurt or mascarpone.</li> </ul> Image and recipe from <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank">All Day Café</a><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank"> by Stuart McKenzie</a> (Murdoch Books RRP $39.99). Photography: © Armelle Habib 2017. </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/french-toast-with-balsamic-strawberries-and-macadamia-crumble.aspx" data-title="French toast with balsamic strawberries and macadamia crumble | WYZA Australia " data-description="Start your morning with this delectable French toast recipe topped with a delicious crumble and an oh so tempting strawberry sauce. | wyza.com.au "> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-edac2ffe-731f-44bc-aaa5-ab0be52335b6">Republished with permission of <a href="https://www.wyza.com.au/recipes/french-toast-with-balsamic-strawberries-and-macadamia-crumble.aspx">Wyza.com.au.</a></div> </div> </div>

Food & Wine

Thick and fluffy strawberry pikelets

These fluffcakes are thick, soft, and easy to prepare, making for a perfect morning delicacy. Serves 2-4 Ingredients: <ul> <li>½ cup wholemeal self-raising flour</li> <li>½ cup white self-raising flour</li> <li>3 large eggs</li> <li>300g thick unsweetened Greek yoghurt</li> <li>200g fresh Queensland strawberries, ½ smashed & ½ sliced for serving</li> <li>Butter or rice bran oil for frying</li> <li>To serve - strawberry butter, strawberry syrup and loads of fresh chopped strawberries</li> </ul> Method: <ol> <li>In a medium bowl, beat the eggs and then add yoghurt and beat gently together. Gradually sift in the flour, mixing gently until just combined. Fold in the smashed strawberries. For maximum fluffiness, rest the mixture for 15-30 minutes at room temperature.</li> <li>Heat a heavy based frying pan over a medium high heat. Add a teaspoon of butter or a tablespoon of Rice Bran oil. When the pan is hot, ladle batter into pan (approx. 1/4 cup per pancake), reduce heat to medium low and cook for 3-4 minutes until bubbles form on the surface. Flip, cook for a further 2-3 minutes until golden and cooked through. Repeat.</li> </ol> Notes: <ul> <li>These are thick pancakes, so it will be important to regulate your heat to make sure they both stay golden and cook through.</li> <li>Serve with strawberry butter and strawberry syrup and lots more fresh strawberries!</li> </ul> How to make easy strawberry butter Process 150g softened unsalted butter with a large handful of chopped strawberries. Using baking paper or cling wrap, roll the butter into a log and refrigerate or freeze until required.

Food & Wine

Strawberry pound cake

This sweet cake features strawberries, which are rich in both vitamin C and folate to optimise your immune system. Ingredients: Cake <ul> <li>250g unsalted butter, softened</li> <li>2 cups plain flour </li> <li>½ cup almond meal </li> <li>3 teaspoons baking powder</li> <li>1 teaspoon salt</li> <li>1 ½ cups raw caster sugar</li> <li>1 lemon, finely grated zest & juice for glaze</li> <li>125ml thick Greek yoghurt</li> <li>5 large eggs</li> <li>¼ cup light flavoured oil (light olive, grapeseed or rice bran oil)</li> <li>250g fresh Queensland strawberries, finely chopped</li> </ul> Glaze <ul> <li>1 cup sifted icing mixture</li> <li>2-3 tablespoons liquid – try a mix of strawberry syrup, passionfruit and lemon juice</li> </ul> Method: <ol> <li>Preheat oven to 175 degrees C (fan-forced). Grease and line 1.5 litre loaf tin.</li> <li>Sift dry ingredients together, mixing to combine.</li> <li>Using a stand mixer or electric hand mixer on a medium setting; beat butter & sugar until pale and fluffy, about 4 minutes.</li> <li>Reduce the speed of the mixer to low, add eggs, one by one, scraping down the sides of the bowl after each addition. Add yoghurt, then oil & mix until just combined. Gradually add flour, mixing on low until just combined (do not over mix).</li> <li>Fold in chopped strawberries and lemon zest, spoon into prepared loaf tin and bake in the centre of the oven for 50-60 minutes. The cake is done when a skewer inserted into the middle comes out clean.</li> <li>Cool in tin for 20 minutes, then turn out onto a wire rack to cool completely.</li> <li>To ice, mix icing to desired consistency (thin glaze to thick drizzle) and spoon over cake.</li> </ol> Notes: <ul> <li>The plain flour and almond meal can be substituted with 2 ½ cups wholesome blend (a supermarket pre-packaged blend of wheat, millet, oat and coconut) or 2 ½ cups of cake flour.</li> <li>The acidity in passionfruit and lemon juice work perfectly as a glaze with this cake.</li> </ul>

Food & Wine

Girl arrested: Confesses to needles in strawberries "prank"

A 12-year-old has reportedly admitted to inserting needles into strawberries in what police believe to be a copycat prank. New South Wales Acting Assistant Police Commissioner Stuart Smith said the child was caught in recent days but refused to release any further details. While the youngster was reported as a male due to Mr Smith addressing the child as a “he” at a press conference, it is now discovered that the police commissioner misspoke. After inserting the needles into the strawberries, the girl then showed her friends at school in the NSW Blue Mountains, reported <a href="https://www.dailytelegraph.com.au/">The Daily Telegraph</a>. One student informed staff and the police were immediately called to the scene. They reportedly interviewed the girl at her home and she eventually confessed. “Obviously, in the last few days we found a young person has admitted to a prank, including putting needles in strawberries,” Mr Smith told reporters in Sydney. Mr Smith said the child would be dealt with under the youth cautioning system. He further went on to say that while some may believe the behaviour could be “called a prank”, he warned that any copycat cases would be dealt with the full extent of the law. “What we’ve seen in the state (of NSW) we believe is the work of copycats and pranksters, we’ve got to deal with it though, the way we deal with any crime,” he said. The event comes as the Attorney-General said there have now been over 100 reported cases of sabotaged fruit across the country, with the scare initially starting in Queensland then spreading to Tasmania and Western Australia. The most recent incident occurred at a primary school in Newcastle today, where a student discovered a needle inside the banana that they packed for lunch. The child, a pupil at St Paul’s Primary School, alerted teachers after biting into the banana and finding the sharp object lodged inside. Detectives were sent to the school to investigate the incident and have removed the banana for further tests. A spokesman for NSW Police said authorities will not comment on individual cases as they had a “duty of care.”

Legal

Strawberry and rhubarb pie

There’s not much nicer for dessert than a slice of a sweet fruit pie. Combine this strawberry and rhubarb filling recipe with your favourite flakey pastry for a decadent treat you’ll be raving about. Ingredients: <ul> <li>3 ½ cups chopped rhubarb</li> <li>3 ½ ups strawberries, sliced</li> <li>1 tablespoon lemon juice</li> <li>½ cup granulated sugar</li> <li>¼ cup brown sugar</li> <li>⅛ cup cornflour</li> <li>¼ teaspoon salt</li> <li>2 tablespoons butter</li> <li>Raw sugar</li> <li>1 egg</li> <li>1 tablespoon water</li> </ul>

Food & Wine

Strawberry custard tart

For anyone in need of a dessert that is sure to impress, this is the recipe you’ve been looking for. Ingredients: <ul> <li>1 ½ cups plain flour</li> <li>2 tablespoons caster sugar</li> <li>125g butter, chilled, chopped</li> <li>1 egg yolk</li> <li>2 tablespoons chilled water</li> <li>250g strawberries, hulled</li> <li>2 tablespoons apricot jam</li> <li>1 tablespoon boiling water</li> </ul> Custard filling <ul> <li>1 egg</li> <li>2 egg yolks</li> <li>½ cup caster sugar</li> <li>1 teaspoon vanilla bean paste</li> <li>⅓ cup custard powder</li> <li>2 cups milk</li> <li>½ cup thickened cream</li> </ul>

Food & Wine

Roasted rhubarb, strawberry and rose conserve

Roasted rhubarb, and rose conserve, made with sweet strawberries that have been kissed by the sun is a delightful taste of summer. Makes: 2 x 300g jars Ingredients: <ul> <li>500g strawberries, washed and leaves removed</li> <li>5-6 rhubarb stalks leaves removed, about 300g</li> <li>½ cup (100g) sugar</li> <li>Juice of ½ a lemon, about 2 tablespoons</li> <li>2-3 teaspoons rose water</li> </ul> Method: <ol> <li>Preheat oven 180 degrees Celsius.</li> <li>Cut the strawberries into halves, and rhubarb into 3cm lengths. Place on a lined baking tray and sprinkle with 1 tablespoon of the sugar. Mix well and arrange in a single layer. Bake for 20 minutes until the fruit is tender and fragrant.</li> <li>Scoop fruit and juices into a shallow saucepan, and add the remaining sugar and lemon juice. Bring to a gentle simmer over a moderate heat.</li> <li>Cook uncovered, stirring regularly until thickened – about 20 minutes. Keep in mind the conserve will thicken some as it cools. Add the rose water to taste. Remove from the heat and cover.</li> <li>Sterilise 2 x 300g jars. Place clean jars in a 120C oven for 10 minutes. Meanwhile, boil lids for 10 minutes, drain and air dry. Carefully remove one jar from the oven, place on a wooden board and fill immediately with the hot conserve (reheated if needed). Wipe the rim and secure the hot lid. Repeat with the second jar. Cool completely, then check lids are sealed.</li> <li>Store in a cool dark pantry and use within six months. Once opened keep in the fridge and consume within four weeks.</li> </ol> Find comprehensive home preserving guidelines in my new cookbook, Homegrown Kitchen – Everyday Recipes for Eating Well. For more of Nicola's recipes visit, <a href="http://www.homegrown-kitchen.co.nz/" target="_blank">Homegrown-Kitchen.co.nz</a> Written by Nicola Galloway. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a>

Food & Wine

Dark chocolate macaroons with strawberry dust

Macaroons, not to be confused with macarons, are one of my favourite types of cookie. They consist mostly of coconut, aren't overly sweet and have a lovely crumbly texture. When they're dipped in dark chocolate and sprinkled with freeze-dried strawberry powder, these become next-level treats. Serves: 15 Ingredients: <ul> <li>3 cups fine desiccated coconut</li> <li>1/3 cup caster sugar</li> <li>1/2 teaspoon vanilla extract</li> <li>Pinch sea salt</li> <li>Whites from 3 large eggs</li> <li>1 cup 70 per cent dark chocolate chips</li> <li>10g strawberry powder</li> </ul> Method: <ol> <li>Preheat oven to 170°C. Line a baking tray with baking paper.</li> <li>In a large bowl, combine coconut, sugar, vanilla, salt and egg whites. Use your hands to form balls (about the size of golf balls) and place on the baking tray.</li> <li>Bake for about 15 minutes or until slightly golden. Cool before transferring to a rack.</li> <li>Meanwhile, melt chocolate. Place chips in a small bowl over a small pot of boiling water.</li> <li>Stir until completely melted.</li> <li>Dip base of each macaroon into melted chocolate and place directly on the lined baking tray.</li> </ol> Written by Jonathan Rondel. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Emma Boyd / <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>.

Food & Wine

Shortbread fingers with strawberry and lime coulis

This dessert reminds me of a modern Eaton mess with its satisfying tart, creamy, sweet and crunchy elements. The strawberry and lime coulis balances the coconut yoghurt, and the golden, buttery shortbread can be used as a delicious spoon. Serves: Four Ingredients: Shortbread <ul> <li>100g unsalted butter, softened</li> <li>50g icing sugar</li> <li>1 teaspoon vanilla extract</li> <li>Zest of 1 lime</li> <li>100g plain flour</li> <li>50g cornflour</li> <li>Generous pinch sea salt</li> </ul> Coulis: <ul> <li>2 punnets fresh strawberries, washed and tops removed</li> <li>Juice of 1 lime</li> <li>2 tablespoon honey</li> <li>2 tablespoon cream</li> </ul> To serve: <ul> <li>2 cups unsweetened coconut yoghurt</li> </ul> Method: <ol> <li>First, make the shortbread. In the bowl of an electric mixer, cream butter, icing sugar, vanilla and lime zest until light and fluffy. Add flour, cornflour and salt in two lots and mix until the dough goes just past the crumbly stage and begins to clump. Be careful not to over mix.</li> <li>Lay a long sheet of plastic wrap on the bench and place dough in the middle.</li> <li>Place another sheet on top and roll dough out into a rough rectangle about 16cm x 18cm (this way your bench and rolling pin remain clean).</li> <li>Enclose the dough in the plastic wrap and place it in the fridge for 30 minutes.</li> <li>Preheat oven to 170C and line a baking tray with baking paper.</li> <li>Unwrap shortbread rectangle and place on a chopping board.</li> <li>Using a sharp knife, cut 8 fingers measuring about 2cm x 18cm each and place on prepared baking sheet, about 3cm apart. Bake for about 15 minutes or until the cookies are golden.</li> <li>Take out of oven and cool for 10 minutes before transferring to a rack.</li> <li>To make coulis, place strawberries, lime juice, honey and cream in a processor and blend.</li> <li>Taste for sweetness and add a little more honey if you like.</li> <li>To serve, scoop 1/2 cup coconut yoghurt into four serving cups. Spoon over a generous amount of strawberry coulis and place two shortbread fingers in each.</li> <li>Eat immediately!</li> </ol> Written by Jordan Rondel. First appeared on <a href="http://www.stuff.co.nz/">Stuff.co.nz</a>. Image credit: Emma Boyd / 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="https://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.com.au/lifestyle/food-wine/2016/07/shortbread/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/shortbread/">Shortbread</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/shortbread-with-flaked-almonds-and-cranberries/">Shortbread with flaked almonds and cranberries</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/08/shortbread-cookies/">Classic shortbread cookies</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"> </a>

Food & Wine

Gluten-free strawberry cheesecake

This gluten free strawberry cheesecake is a decadent, delicious dessert that everyone can enjoy. It truly is the perfect way to end a memorable meal. Ingredients: <ul> <li>250g gluten-free biscuit crumbs</li> <li>125g butter, melted</li> <li>10g leaf gelatine</li> <li>30ml lemon juice</li> <li>250g cream cheese</li> <li>90g icing sugar</li> <li>10g Lemon zest</li> <li>1 vanilla pod </li> <li>400ml whipped cream</li> <li>100g strawberry compote (chopped fine) filling</li> <li>650g strawberry compote</li> </ul> Method: <ol> <li>Mix melted butter and biscuit crumbs together and press into 20cm round tin. Refrigerate.</li> <li>Soak gelatine in cold water and allow to soften.</li> <li>Beat cream cheese and icing sugar until soft. Mix lemon juice, zest and vanilla together, drain gelatine and add to lemon juice. Heat mix gently until gelatine is dissolved.</li> <li>Stir lemon juice/gelatine mix into cream cheese, add strawberry and fold in whipped cream.</li> <li>Place on top of base and allow to set.</li> <li>Once set place remaining strawberries on top and garnish with fresh mint.</li> </ol> Have you ever tried a cheesecake like this? Written by Virginia Winder. First appeared on <a href="http://www.stuff.co.nz">Stuff.co.nz</a>. Image credit: <a href="http://www.stuff.co.nz">Stuff.co.nz</a> / Grant Matthew 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">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2017/01/peach-raspberry-cheesecakes/">Peach and raspberry chilled cheesecakes</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/10/blackcurrant-upside-down-cheesecake/">Blackcurrant upside-down cheesecake</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/05/strawberry-white-chocolate-cheesecake/">Strawberry white chocolate cheesecake</a>

Food & Wine

Strawberry oat squares

These strawberry oat squares are delicious and, believe it or not, contain next to no sugar or other naughty things. So what are you waiting for? Ingredients: <ul> <li>2 ¼ cups quick oats (not rolled oats or the base won’t bind together)</li> <li>1 ½ teaspoon cinnamon</li> <li>1 cup peanut butter</li> <li>¼ cup apple butter (can substitute apple sauce, but will give a less moist consistency)</li> <li>1 large egg</li> <li>½ cup slivered almonds</li> </ul> Strawberry filling <ul> <li>2 tablespoons cornflour</li> <li>2 tablespoons warm water</li> <li>2 cups strawberries, finely diced</li> <li>¼ cup maple syrup</li> <li>1 tablespoon sugar</li> </ul> Method: <ol> <li>Mix the cornflour with the water until it is completely dissolved.</li> <li>Combine the strawberries, sugar, and maple syrup in a sauce pan over a medium hear. Bring this mixture to a boil and stir well.</li> <li>Remove pan from the heat and stir in the cornflour mixture. Whisk this until all lumps are gone, then set aside to cool down.</li> <li>Preheat oven to 160°C.</li> <li>In a large bowl, combine the cinnamon, peanut butter, oats, maple syrup, apple butter, and egg. When thoroughly combined, press into the prepared baking pan, leaving half a cup of the mixture for later.</li> <li>Spread the strawberry filling over the mixture in the pan.</li> <li>Add the almonds to the leftover mixture and crumble it over the strawberry filling. Press this down firmly into the filling.</li> <li>Bake for 25 to 30 minutes until the top is lightly browned.</li> <li>Cut into squares for serving.</li> </ol> Image credit: Pinterest

Food & Wine

Strawberries and cream Swiss roll

What better way to welcome the warmer weather than with a delicious, fresh-tasting Swiss roll? This strawberries and cream variation will definitely be a hit with kids and big kids alike. Serves: 10 – 12 Ingredients: <ul> <li>4 large eggs, at room temperature</li> <li>¾ cup sugar</li> <li>2 tbsp. vegetable oil</li> <li>2 tbsp. buttermilk</li> <li>1 tsp. apple cider vinegar</li> <li>1 tsp. vanilla essence</li> <li>1 cup all-purpose flour</li> <li>1 tsp. baking powder</li> <li>½ tsp. salt</li> <li>170g cream cheese, softened</li> <li>1 ¼ cup cream, whipped</li> <li>½ cup icing sugar</li> <li>½ tsp. vanilla essence</li> <li>1/3 cup strawberry jam</li> </ul> Method: <ol> <li>Preheat oven to 180°C. Grease a Swiss roll pan with cooking spray, cover with baking paper and spray again.</li> <li>Lay a tea towel on a flat surface and sprinkle generously with icing sugar and set aside.</li> <li>Combine flour, baking powder and salt in a medium mixing bowl and set aside.</li> <li>Beat the eggs on high for three minutes in a large mixing bowl until pale in colour. Slowly add the sugar, continuing to beat. Add the oil, buttermilk, vinegar and vanilla, beating for another minute. Add the flour mixture and mix until combined.</li> <li>Pour cake mixture evenly into pan and bake for 12-15 minutes.</li> <li>Remove the cake from the oven and immediately flip onto the towel, removing the baking paper. Roll the cake into the towel, starting at the short end. Set aside and let cool.</li> <li>To make the filling, beat the cream cheese, icing sugar and vanilla until smooth, then mix in whipped cream and refrigerate until cake is completely cooled.</li> <li>Unroll the cake and spread evenly over the cake, leaving a 1cm border from the edges. Add the filling and spread evenly over the jam, then roll the cake back up – ignore any spillage.</li> <li>Place the rolled cake on a plate, seam side down, cover with cling wrap and refrigerate for at least an hour before serving.</li> <li>To serve, dust with icing sugar and garnish with fresh sliced strawberries.</li> </ol> What’s your favourite afternoon tea treat? If you have a recipe, we’d love to hear it. Tell us about it 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/2016/09/guilt-free-chocolate-fudge-cake/">Guilt-free chocolate fudge cake</a> <a href="/lifestyle/food-wine/2016/09/coconut-cake/">Coconut cake</a> <a href="/lifestyle/food-wine/2016/09/triple-layer-chocolate-mousse/">Triple-layer chocolate mousse</a>

Food & Wine

Strawberry shortcake biscuits

Give these strawberry shortcake biscuits a go when you want to change up your biscuit game. The grandkids will love them. Makes: About 18 cookies Ingredients: <ul> <li>175g strawberries, diced</li> <li>1 teaspoon fresh lemon juice</li> <li>¼ cup sugar</li> <li>1 cup plain flour</li> <li>1 teaspoon baking powder</li> <li>¼ teaspoon salt</li> <li>45g unsalted butter, cubed</li> <li>⅓ cup pouring cream</li> </ul> Method: <ol start="1"> <li>Preheat oven to 190˚C. Line baking trays with baking paper.</li> <li>Combine the strawberries, lemon juice and one tablespoon of the sugar in a large bowl. Leave aside for 15 minutes.</li> <li>Sift together the flour, baking powder, salt, and the rest of the sugar in a large bowl. Use your fingers to work the butter into the flour mixture until it resembles coarse breadcrumbs.</li> <li>Stir in the cream until the dough comes together. Add the strawberries.</li> <li>Drop tablespoonfuls of the dough onto the baking trays, spaced a few centimetres apart.</li> <li>Bake for 20 to 25 minutes, or until golden brown. Allow to cool for five minutes before moving to a wire rack to cool to room temperature. Eat within a day or two.</li> </ol> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/03/red-velvet-beet-cupcakes/">Red velvet beet cupcakes</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/chocolate-marshmallow-cupcakes/">Chocolate marshmallow cupcakes</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/chocolate-oreo-buttercream-cupcakes/">Chocolate oreo buttercream cupcakes</a>

Food & Wine

Low-fat strawberry mousse

Simple, yet delicious, this recipe for low-fat strawberry mousse doesn’t skimp on taste by any means, providing a guilt-free take on a dessert classic. Serves: 6 Ingredients: <ul> <li>¼ cup boiling water</li> <li>3 teaspoons powdered gelatine</li> <li>3 egg whites</li> <li>2 tablespoons caster sugar</li> <li>550g tub reduced-fat strawberry yoghurt</li> <li>250g strawberries, hulled, halved</li> </ul> Method: <ol> <li>To begin, pour the boiling water into a small, heatproof jug.</li> <li>Sprinkle powdered gelatine over water and wish with fork until dissolved. </li> <li>Set aside for about 10 minutes to cool.</li> <li>Using an electric mixer, beat the egg whites and sugar until soft peaks form.</li> <li>Place yoghurt in a bowl and gradually at gelatine mixture.</li> <li>Make sure you’re whisking as you add, until well combined.</li> <li>Fold the egg white mixture through the yoghurt mixture.</li> <li>Spoon into a bowl, cover and refrigerate for a four hours or until it has set.</li> <li>Top with berries or any fruit to your liking.</li> </ol> Don’t you just love strawberry mousse? What’s your favourite dessert? 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="/lifestyle/food-wine/2016/04/strawberry-panna-cotta/">Strawberry panna cotta</a> <a href="/lifestyle/food-wine/2016/05/strawberry-white-chocolate-cheesecake/">Strawberry white chocolate cheesecake</a> <a href="/lifestyle/food-wine/2016/04/strawberry-muesli-bars/">Strawberry muesli bars</a>

Food & Wine

Over 60

News

Shop

Catalogues

Travel

Health

Lifestyle

Finance

Entertainment

Property

Information

Keep up to date

Search

Coconut strawberry jam drops

Strawberry and yoghurt pops

Strawberry and banana smoothie

Strawberry and Apple Crumble

See the strawberry moon that shone around the world

Relax with some French toast with balsamic strawberries and macadamia crumble

Thick and fluffy strawberry pikelets

Strawberry pound cake

Girl arrested: Confesses to needles in strawberries "prank"

Strawberry and rhubarb pie

Strawberry custard tart

Roasted rhubarb, strawberry and rose conserve

Dark chocolate macaroons with strawberry dust

Shortbread fingers with strawberry and lime coulis

Gluten-free strawberry cheesecake

Strawberry oat squares

Strawberries and cream Swiss roll

Strawberry shortcake biscuits

Low-fat strawberry mousse