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Maggie Beer’s roasted beetroot salad with thyme, walnut and goat’s cheese

“I remember the first time I ever served goat’s curd for a lunch. It was a long, long time ago after a trip to France where I’d bought a bottle of amazing walnut oil. Gabrielle Kervella from Western Australia was a pioneer in making fresh goat’s curd of such quality and it was available for the first time in Adelaide. I simply made a mound of it, drizzled it with the aforementioned walnut oil and toasted walnuts and served it with some roasted beetroot and leaves from the garden. I have to say it was the equal of anything I had eaten in France. This is just an extension of the simplicity of that dish,” writes Maggie Beer in her new book Maggie’s Recipes for Life. Based on the latest scientific research and with the help of one of the world’s leading Alzheimer’s researchers Professor Ralph Martins, Maggie has created more than 200 recipes that help provide the nutrients we need for optimum brain health. The proceeds from the cookbook will be shared between the Maggie Beer Foundation and the Lions Alzheimer’s Research Foundation. Serves: 4 Ingredients: <ul> <li>3 small–medium yellow beetroot</li> <li>3 small–medium purple beetroot</li> <li>3 small–medium white or red beetroot</li> <li>Rock salt</li> <li>18 sprigs thyme</li> <li>60 g walnuts</li> <li>6 large thin slices sourdough bread, or similar</li> <li>2 tablespoons extra virgin olive oil, plus extra for drizzling</li> <li>Sea salt flakes and freshly ground black pepper</li> <li>2 tablespoons vino cotto or balsamic vinegar</li> <li>½ cup young beetroot leaves or rocket</li> <li>½ cup flat-leaf parsley leaves</li> <li>200 g fresh goat’s cheese, cut into bite-sized pieces</li> <li>2 tablespoons walnut oil</li> <li>2 tablespoons verjuice</li> </ul> Method: 1. Preheat the oven to 165˚C (fan-forced). 2. Tear 9 pieces of foil large enough to wrap each beetroot. Weigh the beetroot and work out 6% of the total weight (for example, if the beetroots weigh 100 g in total, you will need 6 g rock salt). Divide the salt among the pieces of foil, top with the beetroot and 2 sprigs of thyme, then wrap up each beetroot to seal. Place on a baking tray and roast for 1 hour or until a skewer inserts easily into the centre of the beetroot. (Remember that the beetroot will continue to cook while cooling.) Remove from the oven and stand until cool. 3. Increase the oven temperature to 180˚C (fan-forced). Place the walnuts on a baking tray and toast for 8–10 minutes. Pour into a clean tea towel and rub their skins off while still warm. 4. Brush both sides of the bread with a generous amount of olive oil and season with salt and pepper. Place on a baking tray in a single layer and toast for 8–12 minutes or until golden. Remove from the oven and set aside to cool. 5. Unwrap the cooled beetroot and rub their skins off – they should come off easily. (You may choose to wear a pair of disposable gloves to keep your fingers from turning purple.) 6. Take 2 small bowls and place 1 tablespoon olive oil and 1 tablespoon vino cotto into each. Cut the beetroot into quarters or rounds and place the red and purple pieces of beetroot into one bowl and the yellow into the other. Toss to coat well. 7. To serve, scatter the beetroot leaves or rocket over a large serving platter. Top with the beetroot, parsley leaves and walnuts. Break the toast into shards and scatter over the top, followed by the goat’s cheese. Place the walnut oil and verjuice in a small jar, season to taste, then seal and shake well. Pour over enough dressing to just coat the salad. Serve immediately. Note: Walnuts and walnut oil will provide you with protein, polyunsaturated fatty acids, manganese and copper. <img width="133" height="177" src="https://oversixtydev.blob.core.windows.net/media/45417/image__133x177.jpg" alt="Image_ (21)" style="float: right;"/> This is an extract from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins, published by Simon & Schuster Australia, RRP $39.99. Photo credit: Dragan Radocaj

Food & Wine

Bolognese gnocchi with parmesan cheese

Bolognese is a classic dish that everyone has tried but this recipe will let you experience bolognese in a completely new way. The gnocchi with thyme and parmesan cheese will leave you making sure you have room for seconds. Serves: Four Ingredients: <ul> <li>500g gnocchi (Note: using extra gnocchi will alter the flavour)</li> <li>2 tbs olive oil</li> <li>1 red onion, finely sliced</li> <li>1 carrot, peeled & finely diced</li> <li>2 cloves garlic, peeled & crushed</li> <li>600g pork & veal mince</li> <li>100g baby spinach leaves, washed</li> <li>50g parmesan cheese, finely grated</li> <li>1 sachet tomato paste</li> <li>2 tsp red wine vinegar</li> <li>2 tins diced tomatoes</li> </ul> Method: 1. Bring a large saucepan of salted water to the boil. Add the gnocchi and cook until the gnocchi rises to the surface (approximately 2-3 minutes). Drain really well. Transfer to a plate and pat dry with a tea towel to absorb any remaining water (this will help the gnocchi crisp up). 2. Heat half of the olive oil in a large frying pan over a high heat. Add the gnocchi in 2-3 batches and fry for 3-4 minutes, or until they are golden brown. Set the gnocchi aside. 3. Heat the remaining olive oil in the same frying pan over a medium-high heat. Add the red onion and carrot and cook, stirring, for 5 minutes, or until soft. Add the garlic and cook, stirring, for 1 minute, or until fragrant. Add the pork & veal mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned. Add the tomato paste, red wine vinegar and diced tomatoes and bring to the boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes. Stir through the baby spinach leaves and season to taste with salt and pepper. 4. Add the gnocchi to the Bolognese sauce and stir through to heat. 5. To serve, divide the pasta between bowls and top with the Parmesan cheese. Enjoy! Recipe courtesy of <a href="https://www.hellofresh.com.au/tasty/" target="_blank">Hello Fresh</a>. 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

Fruity frangipane tart

Our delicious modern take on a traditional frangipane tart combines sweet stone fruits – we love plum, but you can use any stone fruit – and thyme for garnish. Experiment with fruit and herb combinations that make your tastebuds sing. Makes: 5 Ingredients: <ul> <li>Fresh fruit, sliced, to serve</li> <li>Baby herbs, to garnish</li> </ul> For the flax meal tart shell <ul> <li>150 g desiccated coconut</li> <li>50 g flax (linseed) meal</li> <li>4 tablespoons coconut sugar</li> <li>2 pinches of Himalayan pink salt</li> <li>8 medjool dates, pitted and roughly chopped</li> <li>Coconut oil, for greasing</li> </ul> For the frangipane mix <ul> <li>150 g cashews, soaked</li> <li>75 g coconut sugar</li> <li>75 ml coconut water</li> <li>Pinch of Himalayan pink salt</li> <li>Pinch of ground cinnamon</li> <li>2 vanilla beans, split lengthways and seeds scraped</li> <li>105 g very fine desiccated coconut</li> </ul> Method: For the flax meal tart shell <ol> <li>Blend the coconut, flax (linseed) meal, sugar and salt in a food processor until fine.</li> <li>Add the dates to the dry ingredients one at a time, blitzing after each addition until the mixture comes together.</li> <li>Grease the tart tins with coconut oil, and place baking paper on the base. Distribute the mixture evenly into the tart tins.</li> <li>Press the mixture down firmly to compact it (you will notice the oils releasing through the mixture – this is a great thing!).</li> <li>Place the tart shells in the freezer for 15 minutes to firm up a little, then turn them out and place them on a mesh dehydrator tray.</li> <li>Dehydrate at 40°C for 8–12 hours, or until the tart shells have firmed up.</li> </ol> For the frangipane mix <ol> <li>Blend all the ingredients except desiccated coconut in a high‑speed blender until very smooth.</li> <li>Pour the mixture into a bowl and fold the desiccated coconut through.</li> <li>Pour equal portions of the frangipane mix into the tart shells, then dehydrate overnight.</li> <li>Top the tart with fresh fruit and pretty baby herbs.</li> </ol> <img width="152" height="151" src="https://oversixtydev.blob.core.windows.net/media/34124/pana-chocolate-cvr_152x151.jpg" alt="Pana Chocolate CVR (2)" style="float: right;"/> This is an edited extract from Pana Chocolate, The Recipes by Pana Barbounis published by Hardie Grant Books RRP $36 and is available in stores nationally. Photographer: © Armelle Habib. 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="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/mini-apple-pies/">Mini apple pies</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/06/layered-chocolate-cream-pavlova/">Layered chocolate cream pavlova</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/05/mini-banoffee-pies/">Mini banoffee pies</a>

Food & Wine

Chicken, thyme and lemon meatballs with celeriac “risotto”

The “risotto” dish isn't actually made with rice, but is cooked in risotto style. If you can’t find celeriac, parsnip will make a fine alternative. If you can, ask your butcher to make chicken mince with the skin included, as it adds fat and flavour. I make these into large balls, about three per person, but make them smaller if you like and cook for a shorter time. Serves: 4 Ingredients: <ul> <li>500g celeriac, peeled, cut into very small cubes or whizzed in a food processor until finely chopped</li> <li>2 tablespoons olive oil</li> <li>40g butter</li> <li>1 medium onion, finely chopped</li> <li>1 leek, thinly sliced</li> <li>1-2 red chillies, finely chopped</li> <li>250g waxy potato, peeled, cut into very small cubes or whizzed in a food processor until finely chopped</li> <li>125ml dry white wine such as pinot grigio</li> <li>500ml well-flavoured chicken stock, hot</li> <li>100g mascarpone</li> <li>50g parmesan, grated</li> <li>600g chicken mince, preferably skin on</li> <li>½ cup fresh breadcrumbs</li> <li>2 tablespoons fresh thyme leaves</li> <li>zest and juice of 1 lemon</li> <li>1 teaspoon salt</li> <li>½ teaspoon ground white pepper</li> <li>2 tablespoons olive oil</li> <li>250ml chicken jus or 500ml chicken stock</li> <li>Handful of flat-leafed parsley, chopped</li> </ul> Method: <ol> <li>To make the risotto, bring a saucepan of water to the boil, add the celeriac and blanch for 2 minutes then drain well and set aside.</li> <li>Heat the oil and butter in a medium saucepan over medium heat and gently fry the onion, leek and chillies for 10 minutes without browning. Add the celeriac and potato and cook, stirring, for 2 minutes. Add the wine, increase the heat and bring to the boil. Continue boiling until absorbed. Turn down the heat, add the hot stock and cook for 15 minutes − the risotto should be a little soupy when done. Stir through the mascarpone and parmesan and season with salt and freshly ground black pepper.</li> <li>To make the meatballs, put the mince in a bowl with the breadcrumbs, thyme, lemon zest, salt and pepper and mix well with your hands. Shape into 5cm balls and refrigerate until needed. Heat the oil in a frying pan and add the balls. Cook for about 8 minutes, shaking them around the pan, until golden and cooked through. Remove to a warm plate. Add the jus or stock to the pan and bring to a rapid boil, scraping the bottom of the pan. Boil for 3-10 minutes until thickened (stock will require longer boiling). Stir in the lemon juice and parsley then return the meatballs to the pan to warm through.</li> <li>Serve over the celeriac risotto.</li> </ol> Written by Fiona Smith. 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 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="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/bacon-and-chorizo-pappardelle/">Bacon and chorizo pappardelle</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/bacon-and-egg-tarts/">Bacon and egg tarts</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/sausage-tomato-and-potato-soup/">Sausage tomato and potato soup</a>

Food & Wine

Lemon, poppy and thyme gluten-free cake with ricotta

This cake is perfect for a lazy afternoon or even for a dessert with a little ice-cream. To keep it simple, feel free to use a good store-bought ricotta. Ingredients: <ul> <li>200g unsalted butter, softened</li> <li>150g castor sugar</li> <li>3 free-range eggs</li> <li>2 lemons</li> <li>110g fine polenta</li> <li>30g honey</li> <li>200g almond meal</li> <li>2 tsp baking powder</li> <li>1 tsp sea salt</li> <li>250g ricotta</li> <li>1 sprig thyme</li> <li>1 tsp poppy seeds</li> </ul> Method: <ol> <li>Preheat oven to 170°C and grease and line a 23x13-centimetre loaf tin. </li> <li>Using electric beaters, beat the butter and sugar until pale. Add eggs one at a time until completely combined.</li> <li>Zest one lemon and juice both, then fold into cake mix with remaining ingredients except the thyme and poppy seeds.</li> <li>Pour into the loaf tin, poke in six or seven small pieces of thyme, top with poppy seeds and bake for about one hour. The cake should be golden brown.</li> <li>To check it's cooked, insert and remove a skewer; if the skewer comes out clean, then it's ready. Serve on its own or with berries or lemon thyme-infused ricotta and a little honey.</li> </ol> Tip: Save the whey (liquid) from ricotta, as it's full of flavour and nutrients. Use it in risotto or to make muffins, pancakes or scones, a bit like buttermilk. Tell us in the comment section below, what’s your favourite gluten free snack? Written by Darren Robertson and Mark La Brooy. 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 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/2016/06/little-lemongrass-cakes/">Little lemongrass cakes</a> <a href="/lifestyle/food-wine/2016/06/one-minute-lemon-raspberry-and-yoghurt-mug-puddings/">One minute lemon raspberry and yoghurt mug puddings</a> <a href="/lifestyle/food-wine/2016/04/flourless-pear-and-almond-cake/">Flourless pear and almond cake</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

Corn on the cob with shallot and thyme butter

The classic corn on cob gets a delicious update with the beautiful, subtle flavours of this shallot and thyme butter. Serves: 6 to 8 Ingredients: <ul> <li>110g butter, room temperature</li> <li>2 tablespoon olive oil</li> <li>½ cup shallots</li> <li>2 tablespoon fresh thyme, chopped</li> <li>6 to 8 ears fresh corn</li> <li>Salt and pepper, to season</li> </ul> Method: <ol> <li>Melt 2 tablespoon of butter in small pan over medium heat. Add shallots and cook for 3 minutes, or until browned. Cool.</li> <li>In a blender, add remaining butter and fresh thyme. Pour in shallot mixture. Blend well. Season with salt and pepper.</li> <li>Heat barbeque to medium high heat. Brush corn with olive oil. Grill corn, turning, until just cooked. Brush with shallot-thyme butter. Serve.</li> </ol> Tip: If you have leftover butter, toss it with veggies or spread it on bread. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/baked-parmesan-zucchini/">Baked parmesan zucchini</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/diy-barbecue-sauce/">DIY barbecue sauce</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/middle-eastern-lamb-burgers/">Middle Eastern lamb burgers</a>

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Maggie Beer’s roasted beetroot salad with thyme, walnut and goat’s cheese

Bolognese gnocchi with parmesan cheese

Fruity frangipane tart

Chicken, thyme and lemon meatballs with celeriac “risotto”

Lemon, poppy and thyme gluten-free cake with ricotta

Caramelised onion and thyme scones

Corn on the cob with shallot and thyme butter