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Lemon curd and cream sponge cake

<p>Not only is this cake beautiful, but homemade lemon curd and cream sandwiched between lovely sponge cakes, it will exceed all expectations.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>12</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>350g butter, softened, plus extra for greasing <ul> <li>350g caster sugar</li> <li>4 lemons, zest only, plus juice of 2 lemons</li> <li>3 large pieces candied lemon peel, finely chopped</li> <li>6 free-range eggs</li> <li>3 teaspoon baking powder</li> <li>300g self-raising flour</li> <li>50g cornflour</li> </ul> </li> </ul> <p><em>Lemon curd</em></p> <ul> <li>60g butter</li> <li>225g caster sugar</li> <li>3 lemons, juice and zest</li> <li>2 free-range eggs</li> </ul> <p><em>Cream</em></p> <ul> <li>300ml double cream</li> <li>200g icing sugar, sifted, plus extra for dusting</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Preheat the oven to 180°C. Grease and line two cake tins.</p> <p>2. In a bowl, cream the butter and sugar until pale and fluffy. Add the lemon zest and juice and candied peel.</p> <p>3. Slowly beat in the eggs, one at a time, until the mixture is well combined.</p> <p>4. Sift the baking powder, self-raising flour and corn flour together in a bowl and fold into the cake mixture.</p> <p>5. Divide the cake mixture evenly between the two cake tins and bake for 25 to 30 minutes or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from the tins and set aside to cool completely on a rack.</p> <p>6. Meanwhile, to make the lemon curd heat the butter, sugar and lemon juice and zest in a bowl set over a pan of simmering water, stirring occasionally until the butter has melted and the sugar has dissolved. Be sure not allow the base of the bowl to touch the surface of the water. Remove from the heat.</p> <p>7. Meanwhile, beat the eggs in a separate bowl. Slowly whisk the melted butter mixture into the beaten eggs until well combined.</p> <p>8. Set the bowl over the pan of simmering water and cook, whisking constantly, for two to three minutes or until the mixture thickens enough to coat the back of a spoon.</p> <p>9. Sieve the lemon curd into a clean bowl, then cover with cling film and set aside to cool.</p> <p>10. For the cream, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed.</p> <p>11. Place one of the cakes onto a serving plate and spread with the lemon curd. Spread over some of the whipped cream and sandwich with another cake. Drizzle the top of cake with lemon curd and let it run over the edges.</p> <p><em>Images: Shutterstock</em></p>

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Rhubarb and apple tarts

<p>These individual tarts are heavenly, and go perfectly with cream, or are just as good by themselves. Try them and see.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 6 tarts</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>500g shortcrust pastry (store-bought or your favourite recipe)</li> <li>1 tablespoon plain flour</li> <li>¼ cup caster sugar</li> <li>2 apples, peeled and sliced</li> <li>300g rhubarb cut into 2cm pieces</li> <li>2 teaspoons ground cinnamon</li> <li>¼ teaspoon ground cardamom</li> <li>1 egg, beaten</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat your oven to 200°C and put a large baking tray on the middle rack to warm up.</li> <li>Roll out your pastry and cut out six circles approximately 15cm and put them in the fridge to stay chilled.</li> <li>Toss the apples and rhubarb slices with the flour, caster sugar, cinnamon and cardamom.</li> <li>Lay a large piece of baking paper on the counter and place the chilled pastry on top. Fill the centre of each pastry with the apple and rhubarb mixture.</li> <li>Fold the edges of the pastry up and over the sides of the filling, pressing it together.</li> <li>Brush the pastry with a little of the beaten egg and sprinkle a little extra caster sugar on top.</li> <li>Slide the tarts onto the hot tray and cook for 35 minutes or until the pastry is golden and crisp.</li> </ol> <p><em>Images: Shutterstock</em></p>

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Bacon and egg tarts

<p>Ready to eat in half an hour, this delicious recipe for bacon and egg tarts is the perfect with morning or afternoon tea will become a family favourite!</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 8</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>8 rashers bacon</li> <li>4 eggs</li> <li>20g butter</li> <li>1 onion, finely chopped</li> <li>½ cup cream</li> <li>Salt and pepper</li> <li>2 sheets puff pastry</li> <li>100g mozzarella cheese, cubed</li> </ul> <p><em>To serve</em></p> <ul> <li>Tomato relish</li> <li>Rocket salad</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Pre-heat oven to 210°C.</li> <li>Trim the bacon of rind and cut each rasher into two pieces.</li> <li>Melt butter in a small pan and sauté the onion over a medium heat for three minutes. Remove and cool.</li> <li>Break the eggs into a small bowl and add the cream. Using a fork to gently blend together but do not beat. Season with salt and pepper.</li> <li>Cut each sheet of puff pastry into four equal squares and place into greased muffin pans.</li> <li>Arrange the two pieces of bacon in each pastry case, place a few squares of mozzarella into pastry case. Pour the egg mixture slowly into each pastry case.</li> <li>Bake the tarts in the pre-heated oven and bake for 12 - 15 minutes until pastry is puffed and golden. Allow to cool for five minutes in the tin prior to removing tarts.</li> <li>Serve hot with tomato relish and fresh garden salad leaves.</li> </ol> <p><em>Image: Getty</em></p>

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Does TikTok’s chia-lemon ‘internal shower’ really beat constipation?

<h3 class="legacy">Does TikTok’s <span class="nobr">chia-lemon</span> ‘internal shower’ really beat constipation? Here’s what science says</h3> <figure><figcaption></figcaption><a href="https://theconversation.com/profiles/clare-collins-7316">Clare Collins</a>, <em><a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a></em></figure> <p>Heard about the chia seed-lemon juice “internal shower” drink? It’s going viral on TikTok and is being hailed as a digestion booster, constipation and bloating buster (particularly after travelling), detox drink and hangover cure.</p> <p>Advocates recommend you mix two tablespoons of chia seeds in a cup of water, add lemon juice, wait till the seeds start to absorb the water and form a gel, drink it on an empty stomach, and wait.</p> <p><iframe id="tc-infographic-730" class="tc-infographic" style="border: none;" src="https://cdn.theconversation.com/infographics/730/0814a4ed8c2b8e3d7a498fbb676f71593f896f1d/site/index.html" width="100%" height="400px" frameborder="0"></iframe></p> <p>Chia seeds are edible seeds from a <a href="https://pubmed.ncbi.nlm.nih.gov/35208997/">flowering plant</a> of the mint and sage families. These tiny seeds (1,000 seeds weigh about 1.3 grams), pack a nutritional punch and are <a href="https://pubmed.ncbi.nlm.nih.gov/31086922/">rich in dietary fibre, polyunsaturated fat and protein</a>. They also contain B vitamins (thiamin, riboflavin, niacin and folic acid) and minerals (calcium, potassium, magnesium and phosphorus).</p> <p>Before you rush out to get some chia seeds, be wary. The <a href="https://www.poison.org/articles/internal-shower">National Capital Poison Center</a> in the United States urged caution, following the case of a person needing surgery after the gelled chia seeds became stuck and blocked his oesophagus.</p> <h2>Let’s break down the ‘internal shower’ claims</h2> <p><strong>1) Digestion booster</strong></p> <p>Chia seeds can’t “boost” digestion. For most people, digestive processes run automatically, just like breathing and blood flow. So you can’t speed up the enzymatic processes that help with food breakdown, digestion and absorption.</p> <p>This claim is likely to be mixed up with constipation, which affects the time in takes for undigested food to travel though your gut and to your large bowel where it gets processed and turned into poo.</p> <p>There are medical conditions, such as <a href="https://www.cysticfibrosis.org.au/">cystic fibrosis</a>, where digestive enzymes can’t mix with food adequately and medicinal enzymes have to be taken orally. But this is very rare.</p> <p><strong>2) Constipation buster</strong></p> <p>This claim is likely to be true, due to the very high fibre content of chia seeds.</p> <p>Dietary fibre content of chia seeds varies from 23% to 41%, depending on the variety. Of that, 85% is insoluble fibre that adds bulk to stools and helps increase the transit time of bowel motions through your intestines. The other 15% is soluble fibre, meaning that it dissolves in water and remains intact until it gets to the large bowel. There, it is fermented by the gut microbes. This produces water that helps to keep your bowel motions soft.</p> <p>Two tablespoons of chia seeds weigh about 20-25 grams, providing 9-10 grams of fibre, which is a lot compared to adult daily intake targets of <a href="https://www.nrv.gov.au/nutrients/dietary-fibre">25-30 grams per day</a>.</p> <p>But chia seeds aren’t the only fibre-rich food.</p> <p>So what are the signs you need to have a closer look at your diet?</p> <p>If, over the past few months, you have experienced symptoms including lumpy or hard stools, incomplete emptying of bowels, straining to pass a bowel motion or having fewer than three bowel motions per week, you could be constipated.</p> <hr /> <figure class="align-center "><img src="https://images.theconversation.com/files/141158/original/image-20161011-3909-p1j1kp.png?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/141158/original/image-20161011-3909-p1j1kp.png?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=600&amp;h=764&amp;fit=crop&amp;dpr=1 600w, https://images.theconversation.com/files/141158/original/image-20161011-3909-p1j1kp.png?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=600&amp;h=764&amp;fit=crop&amp;dpr=2 1200w, https://images.theconversation.com/files/141158/original/image-20161011-3909-p1j1kp.png?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=600&amp;h=764&amp;fit=crop&amp;dpr=3 1800w, https://images.theconversation.com/files/141158/original/image-20161011-3909-p1j1kp.png?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;h=960&amp;fit=crop&amp;dpr=1 754w, https://images.theconversation.com/files/141158/original/image-20161011-3909-p1j1kp.png?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=754&amp;h=960&amp;fit=crop&amp;dpr=2 1508w, https://images.theconversation.com/files/141158/original/image-20161011-3909-p1j1kp.png?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=754&amp;h=960&amp;fit=crop&amp;dpr=3 2262w" alt="" /><figcaption><span class="attribution"><span class="source">The Conversation</span>, <a class="license" href="http://creativecommons.org/licenses/by-nd/4.0/">CC BY-ND</a></span></figcaption></figure> <hr /> <p>To address this, drink enough water so your urine is the colour of straw.</p> <p>Next, boost you intake of foods high in fibre such as psyllium, wholemeal and wholegrain breads and legumes (chickpeas, lentils, four-bean mix, red kidney beans, baked beans), as well as foods such as prunes, kiwi fruit, leek, onion, beetroot, Brussel sprouts, peaches, watermelon and honeydew melon, and of course chia seeds. These high-fibre foods have all been shown to manage constipation.</p> <p>If your bowel habits don’t improve, or have changed, see your GP.</p> <p><strong>3) Beating bloat</strong></p> <p>Bloating is the feeling your abdomen is under pressure due to gas retention.</p> <p>Recent <a href="https://pubmed.ncbi.nlm.nih.gov/27746233/">research has shown</a> both people with a healthy gut and people with irritable bowel syndrome (IBS) had similar responses following consumption of a test meal, in terms of gas production and retention of contents in the stomach.</p> <p>However, the researchers found people with IBS reported more symptoms related to the gas production, meaning their guts were more hypersensitive.</p> <p>This suggests people with IBS may find gas production due to a chia “internal shower” uncomfortable or even painful.</p> <p><strong>4) Hangover cure</strong></p> <p>There is no evidence chia or lemon juice, vitamins or other remedies can cure a hangover.</p> <p>Chia seeds contain thiamin and <a href="https://www.betterhealth.vic.gov.au/health/healthyliving/vitamin-b#thiamin-b1">alcohol reduces thiamin absorption</a> from the gut. However, a hangover occurs after you have had too much alcohol and so thiamin from chia seeds arrives too late to be used during alcohol digestion.</p> <p>The best “cure” for a hangover is prevention.</p> <h2>A final word</h2> <p>Chia seeds are high in fibre. You can use them in recipes that taste better than the “internal shower” drink, such as <a href="https://nomoneynotime.com.au/healthy-easy-recipes/easy-chia-pudding-with-banana-almonds">chia banana pudding</a> or a <a href="https://nomoneynotime.com.au/healthy-easy-recipes/emmas-blunana-smoothie">berry chia smoothie</a> and that don’t pose a choking risk.</p> <p>Just drink your water separately. There’s no special benefit in combining the two.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/188744/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><a href="https://theconversation.com/profiles/clare-collins-7316">Clare Collins</a>, Laureate Professor in Nutrition and Dietetics, <em><a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a></em></p> <p>This article is republished from <a href="https://theconversation.com">The Conversation</a>. Read the <a href="https://theconversation.com/does-tiktoks-chia-lemon-internal-shower-really-beat-constipation-heres-what-science-says-188744">original article</a>.</p> <p><em>Image: Getty</em></p>

Caring

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From a series of recipes designed by Xali: Baked Barramundi with lemon and assorted greens

<p dir="ltr"><strong>Baked Barramundi with lemon and assorted greens</strong></p> <p dir="ltr">Xali is Australia’s first training, dietary and wellness program to cater to women going through biological changes with a focus on perimenopause and menopause. </p> <p dir="ltr">As women go through menopause they often experince tummy bloating from a change in hormones. Pickled foods are great to help reduce bloating, as fermented foods nourish the lining of your stomach. </p> <p dir="ltr">This recipe was designed by award-winning clinical nutritionist, Samantha Gowing to help woman reduce symptoms of tummy bloating as they are going through menopause.</p> <p dir="ltr"><strong>Prep</strong>: 20 mins</p> <p dir="ltr"><strong>Cook:</strong> 15 mins</p> <p dir="ltr"><strong>Yields:</strong> 1 serve</p> <p dir="ltr"><strong>Ingredients:</strong></p> <p dir="ltr">2 tsp macadamia, olive or peanut oil</p> <p dir="ltr">½ bunch asparagus, trimmed
</p> <p dir="ltr">1 cup spinach</p> <p dir="ltr">½ cup silverbeet</p> <p dir="ltr">200 gram Barramundi, or other white fish</p> <p dir="ltr">Salt</p> <p dir="ltr">Cracked black pepper</p> <p dir="ltr">½ lemon, cut into wedges</p> <p dir="ltr"><strong>Method:</strong></p> <p dir="ltr">1. Preheat the oven to 170 C.</p> <p dir="ltr">2. Line a small baking dish with baking paper.</p> <p dir="ltr">3. Place asparagus, spinach and silverbeet on the baking dish, top with fish and drizzle with oil and season.</p> <p dir="ltr">4. Bake for 15-20 minutes, check fish is cooked through by flaking gently with a fork.</p> <p><span id="docs-internal-guid-2cf9307c-7fff-c5e6-a472-5acce2b6bf11"></span></p> <p dir="ltr">5. Transfer to a serving plate and serve with wedges of fresh lemon.</p> <p dir="ltr"><em>Image: Supplied</em></p>

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Tasty Tartlet Tuesday

<p dir="ltr">These scrumptious little tarts will satisfy your craving for chocolate and baked goods. Warning: you might become the family favourite after debuting this delectable creation. </p> <p dir="ltr">Tasty Tartlets with NUTELLA® and Raspberries</p> <p dir="ltr"><strong>Difficulty:</strong> ⅔</p> <p dir="ltr"><strong>Time:</strong> 1hr</p> <p dir="ltr"><strong>Serves:</strong> 6</p> <p dir="ltr"><strong>Ingredients for the bases:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 cups plain flour</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tsp baking powder</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">125g butter, softened and cut into pieces</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">½ cup sugar</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 egg yolk</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 egg</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Zest of 1 lemon</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Pinch of salt</p> </li> </ul> <p> </p> <p dir="ltr">To serve: </p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">90g Nutella® (15g/portion)</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Fresh raspberries or strawberries</p> </li> </ul> <p dir="ltr"><strong>Method: </strong></p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Put the flour and baking powder into a pile on the pastry board. Add the softened butter in pieces in the middle. Mix quickly to make a pile of ‘crumbs’, then add the sugar, yolk and egg, lemon zest and a pinch of salt to the crumbs. Mix everything together quickly, forming a ball. Wrap it in a cloth or plastic wrap and put it in the fridge to rest for 30 minutes. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Preheat the oven to 180℃. To create your tartlet shapes, use a rolling pin to roll out the dough to a thickness of 5mm and cut out circles slightly larger than the individual tins that you’re going to use. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Put the dough into the greased tins. To prevent the tartlets from swelling up too much, prick the dough a few times with the prongs of a fork. Bake in the oven for 8-10 minutes. Afterwards, remove the tartlets from the cases and let them cool. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Fill each little tartlet with a tablespoon of Nutella® and serve with a smattering of colourful fresh raspberries or strawberries</p> </li> </ol> <p dir="ltr"><strong>Chef’s Tip:</strong></p> <p> </p> <p dir="ltr">While not essential, you can use pastry weights to hold the bases down while cooking. </p> <p><em><span style="font-size: 12pt; font-family: Arial; color: #000000; background-color: transparent; font-weight: 400; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Image: Supplied </span></em></p>

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Sweet and tangy lemon and blueberry cheesecake

<p>Time to prepare 1 hr 10 mins |Serves 10</p> <p><strong>Lemon and blueberry cheesecake</strong></p> <p>Bringing together sweet blueberries and tangy lemons, this simple cheesecake is light but luscious. It’s the perfect end to a lazy summer meal!</p> <p><strong>Ingredients </strong></p> <ul> <li>Melted butter, extra, to grease</li> <li>375g cream cheese, at room temperature, cubed (see Tips)</li> <li>3 eggs, at room temperature</li> <li>185g (3/4 cup) sour cream</li> <li>125ml (1/2 cup) thin (pouring) cream</li> <li>165g (3/4 cup) caster (superfine) sugar</li> <li>1 tablespoon finely grated lemon zest</li> <li>2 tablespoons freshly squeezed lemon juice</li> <li>200g fresh or frozen blueberries (see Tips)</li> <li>Icing (confectioners’) sugar, to dust</li> </ul> <p><strong>Biscuit base</strong></p> <ul> <li>100g plain sweet biscuits</li> <li>60g butter, melted</li> </ul> <p><strong>Directions</strong></p> <p>1. Preheat the oven to 150°C. Line the base of a 20cm spring-form cake tin with baking paper. Brush the side of the tin with a little melted butter to grease.</p> <p>2. To make the Biscuit base, process the biscuits in a food processor until finely crushed. Add the butter and process until well combined. Sprinkle the mixture over the base of the tin and use the back of a metal spoon or the base of a glass to press down to cover evenly. Put the tin on a baking tray and place in the fridge.</p> <p>3. Clean the food processor bowl and process the cream cheese until smooth. Add the eggs and process until smooth. Add the sour cream, thin cream, sugar, lemon zest and juice and process until well combined and smooth, scraping down the side and base of the bowl when necessary. Pour into the tin over the base. Scatter the blueberries over the top.</p> <p>4. Bake for 1 hour 10 minutes or until the cheesecake is just set but the centre trembles slightly when the tin is shaken gently. Turn off the oven, use a wooden spoon to keep the oven door ajar and leave the cheesecake in the oven for 1 hour (this helps prevent the cheesecake from cracking). Transfer the cheesecake, still in the tin, to the fridge and chill for at least 3 hours or until well chilled. Dust with icing sugar and serve.</p> <p><strong>Tips</strong></p> <p>Having the cream cheese at room temperature means it will easily become smooth and creamy in the food processor. If you use it straight from the fridge it will take longer and you’ll need to scrape the side and base of the food processor frequently so that no lumps are left after processing.</p> <p>If using frozen blueberries, use them straight from the freezer – do not thaw.</p> <p><strong>Variations</strong></p> <p><strong>Orange &amp; Raspberry Cheesecake</strong> – Replace the lemon zest and juice with orange zest and juice. Replace the blueberries with fresh or frozen raspberries.</p> <p><strong>Blueberry &amp; White Chocolate Cheesecake</strong> – Replace the lemon zest and juice with 1 1/2 teaspoons natural vanilla extract or essence. Melt 180g good-quality white chocolate and cool to room temperature. Add to the bowl of the food processor just before transferring the mixture to the tin and process until just combined.</p> <p><strong>Individual Lemon &amp; Blueberry Cheesecakes</strong> – Line a 12-hole 80ml (1/3 cup) capacity muffin tin with paper cases. Divide the biscuit base, cream cheese mixture and blueberries evenly among the cases. Bake at 160°C for 30 minutes. Cool as per the recipe, then chill in the fridge for at least 1 hour before removing the paper cases and serving.</p> <p>Recipes and images from Bake Class by Anneka Manning ($39.99, Murdoch Books).</p> <p><em>Republished with permission <a href="https://www.wyza.com.au/recipes/lemon-and-blueberry-cheesecake.aspx">of Wyza.com.au.</a></em></p>

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Mum’s miracle hack for restoring ruined chopping boards

<p>An online Melbourne mum and avid Tik Tok user by the name of <a rel="noopener" href="https://www.tiktok.com/@mama_mila_/video/6862601561869241606" target="_blank">Mama Mila</a> has wowed fans with her amazing hack to bring scratched wooden chopping boards back to life – and it’s so easy you can get it done in just minutes.</p> <p>“This hack is so quick and it's completely chemical-free,” writes Mila. “Just cut a lemon in half and rub the entire board with the juice. Once you've rubbed the board with lemon juice, sprinkle coarse sea salt and rub that in with a cloth.”</p> <p>Leave it for a few moments, and then rinse the board and leave it to dry.</p> <p>“Finally, rub it with mineral oil as this prevents it from absorbing moisture and cracking over time.”  </p> <p><strong>METHOD</strong></p> <ol> <li>Cut a lemon in half and rub the lemon juice into your wooden chopping board.</li> <li>Sprinkle coarse sea salt and rub it in with a microfibre cloth.</li> <li>Leave for a few moments, then rinse the board and leave it to dry.</li> <li>Rub is with a mineral oil to prevent it from absorbing moisture and cracking over time.</li> </ol> <p>Thousands who viewed the quick and easy hack were blown away by just how simple and effective it is, writing “OMG” and “this is fantastic”.</p> <p>“I need this,” another wrote, “my board just cracked.”</p> <p>Others said they would definitely try it for themselves.</p> <p><strong>IMAGES:</strong> Tik Tok / <a rel="noopener" href="https://www.tiktok.com/@mama_mila_/video/6862601561869241606" target="_blank">Mama Mila</a></p>

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Lemon curd cheesecake eggs

<p>Perfect for wowing your guests - these lemon curd cheesecake eggs are the ideal treat for your next function!</p> <p><strong>Ingredients:</strong></p> <ul> <li>225g cream cheese, at room temperature</li> <li>400g sweetened condensed milk</li> <li>2 teaspoons finely grated lemon zest (from 2 lemons)</li> <li>60ml lemon juice</li> <li>12 hollow white chocolate Easter eggs (6 cm tall), store-bought or homemade (see Tips below)</li> <li>60g lemon curd</li> </ul> <p><strong>Directions:</strong></p> <p>1. Beat the cream cheese using an electric mixer until smooth. Beat in the condensed milk until smooth. Add the lemon zest and juice and beat again until smooth and creamy. Refrigerate for 1 hour.</p> <p>2. Gently knock the top off the Easter eggs to create a small opening, creating a cracked shell effect.</p> <p>3. Place the chilled cheesecake mixture into a piping bag, snip off a 1cm opening and pipe the cheesecake into the eggs to just below the rim. (You will have leftover cheesecake filling; this can be frozen for up to a month.) Refrigerate the eggs for 1 hour.</p> <p>4. Scoop a small well in the centre of each egg with a teaspoon, fill with 1 teaspoon of lemon curd and tap gently on a work surface to help flatten it (to look like the yolk in the centre of the egg).</p> <p><strong>Tips:</strong></p> <p><strong>Make Homemade White Chocolate Easter Eggs</strong></p> <p>Melt 250g of white compound chocolate. Paint a layer into an Easter egg chocolate mould about 6cm tall by 4cm wide. Set in the fridge, then paint a second coat of melted chocolate. Return to the fridge. Remove the eggs from the mould. Heat a small frying pan over a medium heat. Lightly touch the rims of two egg halves onto the hot surface for 3 seconds so they just start to melt, then quickly press the melted edges together. You will need 12 eggs in total.</p> <p><em>Images and recipes from<span> </span><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fsweet-celebrations-elise-strachan%2Fprod9781743369197.html" target="_blank"><span>Sweet! Celebrations by Elise Strachan</span></a><span> </span>(Murdoch Books) RRP $39.99.</em></p> <p><em>Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/lemon-curd-cheesecake-eggs.aspx" target="_blank">Wyza.com.au</a>. </em></p>

Food & Wine

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Enjoy a tasty pear tarte tatin

<div class="article-body"> <p>Here’s another French classic that has made it onto our favourites list. A traditional tarte tatin is made with apples, but I’ve gone for pears here, although poached quinces would work wonderfully too. You could, of course, use apples – my favourites are granny smiths. </p> <p><strong>Serves: </strong>4</p> <p><strong>Ingredients</strong></p> <p><strong>Baked pears</strong></p> <ul> <li>4 small pears</li> <li>110g (½ cup) caster sugar</li> <li>20g unsalted butter</li> <li>1 vanilla bean, halved lengthways and seeds scraped</li> <li>2 tablespoons brandy</li> <li>100g caster sugar</li> <li>100ml brandy</li> <li>1 vanilla bean, halved lengthways and seeds scraped</li> <li>50g unsalted butter, cubed</li> <li>1 sheet ready-rolled puff pastry</li> <li>Cream or ice-cream, to serve</li> </ul> <p><strong>Directions</strong></p> <ol> <li>To make the baked pears, preheat the oven to 160°C. Butter an ovenproof dish that will fit the pears snugly.</li> <li>Peel, quarter and core the pears. Arrange the pears in the dish. Sprinkle the sugar over the pears, then dot with a little butter and some of the vanilla seeds. Pour in the brandy and cover with baking paper and foil. Bake for 1½–2 hours, or until the pears are soft and light golden brown. Remove and set aside.</li> <li>Increase the oven to 190°C. You will need an ovenproof frying pan to cook the tart. Put the pan over medium heat and add the sugar, brandy, vanilla seeds and bean. Let the sugar dissolve and cook until the mixture forms a light caramel.</li> <li>Add the baked pears, arranging them neatly in the pan, and cook for about 5 minutes, shaking the pan gently to make sure the pears aren’t catching on the base. Dot with the cubed butter, then lay the pastry over the top. Using a wooden spoon, tuck the pastry edge down around the pears, taking care not to touch the caramel, as it is very hot.</li> <li>Bake for 25–30 minutes, or until the pastry is golden and the caramel is bubbling up around the edge. Remove from the oven.</li> <li>Get a serving plate that is larger than your pan and put the plate on top of the pan. Using oven gloves to protect your hands, invert the pan onto the plate. Allow the caramel to cool slightly before serving with cream or ice-cream.</li> </ol> <p><em>Image and recipe from </em><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><em><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.</em></p> <p>Republished with permission of <a href="https://www.wyza.com.au/recipes/pear-tarte-tatin.aspx">Wyza.com.au</a>.</p> </div>

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Whip up some puff pastry pear tarts

<p>Almond frangipane is a classic French preparation that can be made in moments. It provides a delicious base for raw or poached fruit and is spread over uncooked pastry to make simple tarts. It can be made in advance and stored in an airtight container in the refrigerator, then softened at room temperature or in the microwave in less than a minute.</p> <p>This recipe uses ground almonds, but it can be made with ground hazelnuts or walnuts. A fun variation is to leave the poached fruit halves whole and to cut pastry shapes to echo the shape of the fruit being used, thus making individual pear tarts or even peach or plum tarts. Each pastry shape must be chilled well before baking to prevent shrinking.</p> <p><strong>Serves:</strong> 6</p> <p><strong>Ingredients</strong></p> <div class="article-body"> <ul> <li>1 roll ready-made all-butter puff pastry (such as Carême), thawed overnight in the refrigerator or at room temperature for 1 hour, then rolled into a 25cm-square sheet</li> <li>1 free-range egg yolk</li> <li>3–6 (depending on size) whole poached pears (see page 29), halved</li> <li>2 tablespoons reduced poaching syrup double cream or ice cream, to serve</li> </ul> <p><strong>Almond frangipane</strong></p> <ul> <li>80g unsalted butter, softened</li> <li>80g caster sugar</li> <li>80g ground almonds</li> <li>2 teaspoons plain flour</li> <li>1 free-range egg yolk</li> </ul> <p><strong>Directions</strong></p> <ol> <li>To make the almond frangipane, cream butter and sugar in a food processor until light and creamy. Add the ground almonds and flour and pulse briefly. Add egg yolk and mix just until you have a smooth cream. Scrape into a bowl until needed.</li> <li>Lift pastry sheet onto a baking paper-lined baking tray. Lightly mix the other egg yolk with a fork and brush it all over pastry with a pastry brush, ensuring that no egg drips over the edges (this will impede rising). If making a rectangular tart, score a 1 cm border around edges and prick centre with a fork. Chill in the refrigerator for 20 minutes.</li> <li>Spread chilled pastry with a 5mm thick layer of frangipane inside the scored border. (If using drained fruit halves for individual tarts, place a spoonful of frangipane on the pastry where the hollow of the fruit will cover it.)</li> <li>Preheat oven to 210°C. Cut fruit into thick wedges, then lightly press into frangipane, arranging them in closely packed and slightly overlapping rows. (For individual tarts, place halves over spoonfuls of frangipane.) Brush fruit with a little reserved syrup. Chill in refrigerator for 15 minutes.</li> <li>Bake for 20 minutes, then reduce heat to 170°C and cook for another 20 minutes. (Bake individual tarts for 15 minutes at 210°C and 15 minutes at 170°C.) Carefully paint fruit once again with reserved syrup.</li> <li>Bake for another 5 minutes; pastry should be the colour of toast so that it is really crisp and crunchy. Cool tart/s on a cake cooling rack before slicing with a serrated knife, if necessary (use a sawing action rather than pressing through the pastry). Serve with double cream or ice cream.</li> </ol> <p><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fkitchen-garden-companion-cooking-stephanie-alexander%2Fprod9781921384349.html" target="_blank"><em>Recipe and image from<span> </span></em><span>Kitchen Garden Companion - Cooking</span><em> by Stephanie Alexander, Penguin Books, RRP $49.99.</em></a><br /><br /><em>Photography: © Simon Griffiths, Mark Chew.</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/puff-pastry-pear-tarts.aspx">Wyza.com.au</a>.</em></p> </div>

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Indulge your sweet tooth with lemon polenta cake

<p>Polenta is made from dried corn and is a common staple in Northern Italy where it is served as an alternative to rice or potatoes. Used in cakes, it creates a wonderful dense texture and is perfect for people on a wheat-free diet. This makes quite a large cake which keeps beautifully for several days. I like to serve it warm with ice-cream as a dessert. </p> <p><strong>Time to prepare: </strong>20 minutes</p> <p><strong>Cooking time: </strong>70 minutes</p> <p><strong>Serves: </strong>12</p> <p><strong>Ingredients</strong></p> <div class="article-body"> <ul> <li>450g butter, softened</li> <li>450g sugar</li> <li>6 large eggs</li> <li>Zest and juice of 3 lemons</li> <li>Zest and juice of 1 orange</li> <li>2 teaspoons vanilla extract</li> <li>450g ground almonds</li> <li>300g instant yellow polenta</li> <li>2 teaspoons baking powder</li> <li>Icing sugar, to serve</li> <li>Mascarpone, to serve</li> </ul> <p><strong>Directions</strong></p> <ol> <li>Preheat the oven to 170°C. Grease a 26cm non-stick springform tin. 
</li> <li>Using electric beaters, beat the butter, sugar and zests of lemon and orange together until thick and pale. With the motor running, add the eggs, one at a time and beat well after each addition. 
</li> <li>Fold in the lemon juice, orange juice, vanilla extract, ground almonds, polenta and baking powder. Mix thoroughly so all the ingredients are combined. 
</li> <li>Pour the batter into the prepared tin, tapping gently to make sure there are no air bubbles. 
</li> <li>Bake for 40 minutes, then reduce the heat to 150°C and bake for a further 20–30 minutes. If necessary, cover the cake with foil if it is beginning to brown too quickly.
</li> <li>Remove the cake from the oven and allow to cool in the tin. When cold, remove from the tin.</li> <li>To serve, sprinkle with icing sugar and serve with a dollop of mascarpone mixed with some lemon zest or lemon gelato.</li> </ol> <p><strong>Tips</strong></p> <p>To make baby polenta cakes, halve the recipe and bake in lined muffin cups for 25 minutes, then 15 minutes at the reduced temperature.</p> <p><em>Recipe and image from Bake Your Cake &amp; Eat it Too (New Holland Publishers), RRP $29.99,<span> </span><a rel="noopener" href="http://www.newhollandpublishers.com/" target="_blank"><span>newhollandpublishers.com</span></a>.</em></p> </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/lemon-polenta-cake.aspx" data-title="Lemon Polenta Cake | WYZA" data-description="A common staple in Northern Italy, using polenta in cakes creates a wonderful dense texture and is perfect for people on a wheat-free diet - wyza.com.au"> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-0d0bd90e-658a-43d4-80a6-1fd1f5aaa696"> <p><em>Written by Wyza. Republished with permission of </em><a href="https://www.wyza.com.au/recipes/lemon-polenta-cake.aspx"><em>Wyza.com.au</em></a><em>.</em></p> </div> </div> </div>

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Try this: Lemon ginger sumac barbecued prawns

<p> </p> <p>Perfect for a summer barbecue, these prawns have a delicious twist.</p> <p><strong>Ingredients</strong></p> <ul> <li>700g large prawns, peeled and deveined</li> <li>¼ cup olive oil</li> <li>1 tsp sesame oil</li> <li>2 tbsp fresh lemon juice + zest of 1 lemon (or lime)</li> <li>½ yellow onion, chopped</li> <li>1 clove garlic, peeled</li> <li>3 tbsp The Ginger People<sup>®</sup>Organic Ginger Juice</li> <li>1 tbsp fresh coriander, chopped</li> <li>1 tsp sumac</li> <li>¼ tsp salt</li> <li>¼ tsp ground black pepper</li> </ul> <p><strong>Directions</strong></p> <ol> <li>In a blender or food processor, process the olive oil, sesame oil, lemon juice, lemon zest, onion, garlic, ginger juice, coriander, sumac, salt and pepper until smooth.</li> <li>Reserve a small amount for basting. Pour the remaining mixture into a dish, add prawns. Stir to coat. Cover and refrigerate for 2 hours.</li> <li>Preheat grill for medium heat. Thread prawns onto skewers. Discard marinade. Lightly oil grill grate. Grill prawns for 2 to 3 minutes per side, or until opaque. Baste with reserved marinade.</li> </ol> <p><em>Recipe from <u><a href="http://gingerpeople.com.au/cooks-corner">The Ginger People</a></u>. </em></p> <p><em>Republished with permission of <a href="/Wyza.com.au.">Wyza.com.au.</a></em></p>

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Delicious kale, prosciutto and blue cheese tart

<p>Serves 8</p> <p> So many food trends come and go. Right now kale is having its moment in the culinary limelight, it is so versatile and nutritious. Try serving a wedge of this tart with a bitter leaf salad, which helps to cut through the richness.</p> <p><a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fthe-edible-city-indira-naidoo%2Fprod9781921383816.html">Recipe from The Edible City by Indira Naidoo, published by Penguin Books, RRP $45.00.</a></p> <p><strong>Ingredients</strong></p> <ul> <li>1 pre-rolled butter puff pastry sheet, thawed</li> <li>2 tablespoons thyme leaves</li> <li>1 egg, beaten</li> <li>1 large bunch kale, finely chopped</li> <li>1 tablespoon olive oil</li> <li>1 onion, thinly sliced</li> <li>1 teaspoon brown mustard seeds</li> <li>Salt and freshly ground black pepper</li> <li>Small handful chopped flat-leaf parsley</li> <li>180 g blue cheese, chopped</li> <li>2 eggs (extra)</li> <li>4 egg yolks</li> <li>200 ml pouring cream</li> <li>200 g sour cream</li> <li>200 g prosciutto (about 4 strips)</li> </ul> <p><strong>Directions</strong></p> <p>1. Preheat the oven to 180°C fan-forced (200°C conventional).</p> <p>2. Sprinkle the pastry sheet with the thyme leaves. Roll it out to fit a pie dish 27 cm in diameter and 5 cm deep. Prick the base all over with a fork. Line with baking paper and fill with baking beans or rice, then blind-bake for 10–12 minutes or until lightly golden.</p> <p>3. Remove from the oven and remove the paper and baking beans. Brush the base with the beaten egg, return to the oven and bake for 6 minutes until golden and crisp.</p> <p>4. Reduce the oven temperature to 150°C.</p> <p>5. Place the kale in a large heavy-based saucepan over medium heat. Place a lid on top and allow to soften and wilt for 15–20 minutes.<br /><br />6. Heat the olive oil in a frying pan over medium heat and add the onion. Fry for 4–5 minutes until soft. Add the kale and mustard seeds and cook for a further minute. Season with salt and pepper to taste. Spread the kale mix over the tart case, then sprinkle over the parsley and scatter over the blue cheese.</p> <p>7. In a bowl, whisk the eggs, yolks, cream and sour cream. Season with salt and pepper to taste, then pour into the tart case. Place the prosciutto strips on top.</p> <p>8. Bake for 40–50 minutes or until light golden and just set with a slight wobble. Leave to stand for 10 minutes, then serve.</p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/kale-prosciutto-and-blue-cheese-tart.aspx">Wyza.com.au.</a></em></p>

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Enjoy a savoury onion and goat cheese tart

<p><span style="font-weight: 400;">This puff pastry tart is perfect for when you want a savoury treat. Read more:</span></p> <p><span style="font-weight: 400;"><strong>Serves:</strong> 4  </span></p> <p><strong>Ingredients:</strong></p> <ul> <li><span style="font-weight: 400;">1 sheet of defrosted frozen puff pastry</span></li> <li><span style="font-weight: 400;">4 red onions sliced</span></li> <li><span style="font-weight: 400;">2 tsp fresh thyme leaves </span></li> <li><span style="font-weight: 400;">200g crumbly goats cheese </span></li> <li><span style="font-weight: 400;">1 egg </span></li> <li><span style="font-weight: 400;">50g butter </span></li> </ul> <p><strong>Method:</strong></p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">Add butter to a medium saucepan over low heat. Once melted add sliced onions and cook gently for 45 minutes. Stir occasionally until soft and caramelised and set aside to cool.</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Preheat oven to 200</span><span style="font-weight: 400;">°C. Line a flat baking tray with baking paper and lay puff pastry on top. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">With a knife score a line 2cm inside the edge to create a border around the pastry (do not cut through the pastry). With a fork prick the pastry all over inside the border. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Inside the border, spread caramelised onions and distribute half the goats cheese in chunks.</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">In a small bowl beat the egg and brush around the border of the pastry. Bake in the oven for 30 mins or until the pastry is golden brown.</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;"> Remove from the oven, top with remaining goats cheese and sprinkle with fresh thyme leaves.</span></li> </ol> <p><em><span style="font-weight: 400;">Recipe courtesy of Australian Onions.</span></em></p>

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Why does lemon juice lighten the colour of tea?

<p><strong>I’ve always wondered what happens when pouring a few drops of lemon juice into a cup of tea (no milk added). Why does it lighten the tea’s colour? – Michel, Paris</strong></p> <p>To answer this question, we need to think about the molecules that give a cup of tea its colour - and how lemon juice affects them.</p> <p>Tea is typically made from the plant <em>Camellia sinensis</em>.</p> <p>It is one of the most consumed beverages (second only to water) globally and is ranked as the <a href="http://www.fao.org/3/a-i4480e.pdf">most consumed manufactured drink</a>. The origins of its consumption were first recorded more than 5,000 years ago, so it is also one of the world’s oldest drinks.</p> <p>Tea has been used for a variety of health conditions in China since ancient times, and it took time (around 1,000 years) to change from being seen as a medicine to today’s “every day drink”. Some of the health benefits of tea are now receiving <a href="https://theconversation.com/health-check-five-reasons-to-put-the-kettle-on-and-have-a-cup-of-tea-42419">renewed attention</a>.</p> <h2>The colour of tea</h2> <p>Today, tea varieties are heavily dependent on the processing techniques after harvest. These include oxidation and fermentation of tea leaves, which change their colour and flavour. Use of these manufacturing techniques provides six distinctive categories of tea, based primarily on colour: green, yellow, dark, white, oolong, and black.</p> <p>Black tea and green tea are often (but not always) obtained from the same plant but their chemical makeup is vastly different.</p> <p>The leaves used for green tea production are heated either by steam, pan frying, roasting or baking immediately after harvesting. This process stops chemical reactions driven by the enzyme polyphenol oxidase that would otherwise oxidise coloured chemicals such as polyphenols (catechins).</p> <p>This results in tea keeping its familiar yellow-green colour. Once the leaves are “fixed” they are soft – and are then rolled and dried to become the product we see on supermarket shelves.</p> <p>The production of black tea depends on the enzymes being allowed to oxidise the catechins completely to form new chemicals – these are pigments (theaflavin and thearubigin) that provide the characteristic dark colour.</p> <p>Although thearubigins are less common in your black teabag (around 10-20% of the dry weight), they are more soluble – so when you make a brew these compounds can account for up to <a href="https://www.sciencedirect.com/science/article/pii/B9780080453828001088">60% of the solids</a> suspended in the solution.</p> <p>In broad terms, all other colour categories of tea fit between green and black. So categorisation of teas based simply on colour mostly depends on the type and amounts of these compounds found in the brewed product.</p> <h2>What happens when lemon juice is added?</h2> <p>The thearubigins in brewed tea are highly coloured (red-brown) molecules that <a href="https://www.sciencedirect.com/science/article/pii/S030881460100108X">change according to the acidity of the liquid used</a>.</p> <p>If the water used for the tea infusion is relatively alkaline (for example, due to limescale found in “hard” water), the colour of the tea will be darker and deeper.</p> <p>However, once an acid such as a slice of lemon or lemon juice is added, tea changes colour because of an increase in acidity (reduction in pH) of the beverage itself. Lemon juice is quite strong as a food acid – a few drops are enough to alter the theaurbigins, resulting in a dramatic change in colour. Interestingly, theaflavins are not that affected by the change in acidity, and still retain their normal dark red colour.</p> <p>In a case of green tea, the addition of lemon juice will also affect the colour through a similar process. This results in a much paler beverage - beyond the level that would occur just by initial tea suspension.</p> <h2>Does lemon juice make your tea healthier?</h2> <p>The beneficial health effects of tea are linked to its total polyphenol content, mainly the catechins. However, one of the problems with these compounds is that they are rather unstable. When alkaline (hard) water is used, they break down relatively quickly (<a href="https://www.sciencedirect.com/science/article/pii/S0308814603000621">within a few minutes of brewing</a>).</p> <p>Even if they do remain in solution, the absorption of these compounds is low (less than 2%), and can also be inhibited by the <a href="http://www.mdpi.com/2076-3921/4/2/373">food consumed with your cuppa</a>.</p> <p>Increasing the acidity of drinks has been shown to improve the stability of catechins in beverages. This is one of the main reasons why drinks such as iced teas tend to be quite acidic. However, to make them more palatable, relatively high levels of sweeteners (mainly sugars) are also added.</p> <p>So, all up, although the key compounds in your cup of tea tend to degrade quickly, the addition of lemon does protect them temporarily from this breakdown. But it’s not a huge effect. Adding lemon can enhance the flavour and enjoyment of tea, and change its colour, but its best not to expect any extra boosts to your health.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important; text-shadow: none !important;" src="https://counter.theconversation.com/content/91324/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: http://theconversation.com/republishing-guidelines --></p> <p><em>Written by <span>Nenad Naumovski, Asistant Professor in Food Science and Human Nutrition, University of Canberra and Duane Mellor, Senior lecturer, Coventry University</span>. Republished with permission of </em><a rel="noopener" href="https://theconversation.com/ive-always-wondered-why-does-lemon-juice-lighten-the-colour-of-tea-91324" target="_blank"><em>The Conversation</em></a><em>. </em></p>

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Enjoy the taste of summer with a tropical granola breakfast tart

<p><span style="font-weight: 400;">Juicy, delicious and bursting with nutritional goodness, these breakfast tarts are the perfect way to wake up.</span></p> <p><span style="font-weight: 400;"><strong>Serves:</strong> 4</span></p> <p><strong>Cooking time: </strong>20 minutes</p> <p><span style="font-weight: 400;"><strong>Ingredients</strong>:</span></p> <p><strong>Tarts</strong></p> <ul> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">3 Cups rolled oats</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">1 Cup sunflower seeds</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">1 Tsp vanilla paste</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">¼ Cup honey</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">½ Tsp cinnamon</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">4 Tbsp melted coconut oil</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">1 egg white</span></li> </ul> <p><strong>Topping</strong></p> <ul> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">   </span><span style="font-weight: 400;">1 Tub coconut yoghurt</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">    </span><span style="font-weight: 400;">Fruits for topping – Ruby Rise Red Papaya sliced, mango cubed, blueberries</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">   </span><span style="font-weight: 400;">Shaved coconut</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">   </span><span style="font-weight: 400;">1 Tbsp honey</span></li> </ul> <p><span style="font-weight: 400;"><strong>Method</strong>:</span></p> <ol> <li><span style="font-weight: 400;">Preheat the oven to 120 degrees.</span></li> <li><span style="font-weight: 400;">Lightly spray 4 small tart tins with vegetable oil.</span></li> <li><span style="font-weight: 400;">In a medium bowl combine oats, cinnamon, sunflower seeds, vanilla, honey, egg white and coconut oil. Mix well. Divide the mixture between tins. Press the mixture at the bottom of the pans and press evenly at the bottom and sides of pan – be sure to leave ditch/well for the yoghurt.</span></li> <li><span style="font-weight: 400;">Bake for 20 minutes or until light and golden brown.</span></li> <li><span style="font-weight: 400;">Allow to cool in the tins for 10 mins, then move to a cooling rack (keep in tins).</span></li> <li><span style="font-weight: 400;">When completely cool, gently remove.</span></li> <li><span style="font-weight: 400;">Place a few spoonfuls of yoghurt into the granola tarts, then top with the fruit and toasted coconut. Drizzle with honey.</span></li> </ol> <p><em><span style="font-weight: 400;">Recipe and photo courtesy of Ruby Ryse Papaya.</span></em></p>

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A must try! Lemony seafood crêpes

<p>Serve these creamy crêpes with a green salad as a light meal, or one per person as an enticing entrée. They can be filled with whatever seafood or any vegetables you have on hand.</p> <p><strong>Ingredients</strong></p> <ul> <li>50g butter</li> <li>1 small leek, washed well, white part only, chopped</li> <li>1 clove garlic, chopped</li> <li>400g green prawns, peeled, deveined, chopped</li> <li>200g piece salmon fillet, skin off, pin-boned, cut into bite-sized chunks</li> <li>1 lemon, juiced</li> <li>Salt flakes and freshly ground black pepper, to taste</li> <li>1 bunch chives, chopped</li> <li>120g gruyère cheese, grated</li> <li>Béchamel Sauce</li> <li>25g butter</li> <li>2 tablespoons plain flour</li> <li>300ml milk</li> <li>Pinch salt</li> <li>Pinch freshly grated nutmeg</li> </ul> <p><strong>Crêpes</strong></p> <ul> <li>¾ cup plain flour</li> <li>Pinch salt</li> <li>1¼ cups milk</li> <li>3 eggs</li> <li>40g butter, melted</li> </ul> <p><strong>Directions</strong></p> <p><strong>Make Crêpes </strong></p> <p>1. Sift flour into a bowl, add salt and make a well in the centre. Combine milk and eggs and slowly pour into the well, whisking to incorporate the flour; stop whisking as soon as all flour is incorporated and batter is smooth. </p> <p>2. Stir in butter and strain into a jug.</p> <p>3. Heat a heavy-based frying pan over a medium heat and grease with very little butter. Pour in just enough batter to coat the pan, swirling quickly to cover the base evenly. Cook for about 30 seconds, until the edges begin to curl and the base is golden brown. Loosen the edges then turn the crêpe with fingers or an egg lift and cook for another 20 seconds or so until golden and dry. </p> <p>4. Slide out of the pan onto a clean cloth. Repeat with remaining batter, stacking cooked crêpes on top of one another.</p> <p><strong>Make Béchamel Sauce</strong></p> <p>1. Melt butter in a saucepan, stir in flour and cook for about 4 minutes over a low heat until mixture crumbles and comes together. Gradually add milk, stirring continuously with a wooden spoon. Add salt and nutmeg and stir until sauce comes to the boil. Remove from heat.</p> <p>2. Pre-heat oven to 180°C.</p> <p>3. Melt butter, add leeks, garlic and salt and cook over a low heat, covered, for about 5 minutes, until soft. Increase heat to medium, push leek mixture to 1 side of the pan, add prawns and salmon, and cook for 3-4 minutes, turning to colour all sides. Remove from heat. Stir in Béchamel Sauce, lemon juice, salt, pepper, chives and a third of the cheese.</p> <p>4. Place 1 heaped tablespoon of the mixture in the centre of a crêpe, fold in sides to partially enclose then tuck other ends under to form a parcel. Place in a greased baking dish, seam-side down. Repeat with remaining crêpes, forming a single layer. Sprinkle remaining gruyère over the top and bake for 15-20 minutes until filling is heated through and cheese is lightly browned.</p> <p><strong>Tips</strong></p> <p>Alternative species: Blue-eye trevalla, bugs, crabmeat, ling, marron, redclaw, yabby. </p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/lemony-seafood-cr%C3%AApes.aspx">Wyza.com.au.</a></em></p>

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French classic: Pear tarte tatin

<p>Here’s another French classic that has made it onto our favourites list. A traditional tarte tatin is made with apples, but I’ve gone for pears here, although poached quinces would work wonderfully too. You could also use granny smith apples. </p> <p><strong>Ingredients:</strong></p> <p><strong>Baked pears</strong><br />4 small pears<br />110g (½ cup) caster sugar<br />20g unsalted butter<br />1 vanilla bean, halved lengthways and seeds scraped<span> </span><br />2 tablespoons brandy</p> <p>100g caster sugar<br />100ml brandy<br />1 vanilla bean, halved lengthways and seeds scraped<span> </span><br />50g unsalted butter, cubed<span> </span><br />1 sheet ready-rolled puff pastry<br />Cream or ice-cream, to serve</p> <p><strong>Directions:</strong></p> <p>1. To make the baked pears, preheat the oven to 160°C. Butter an ovenproof dish that will fit the pears snugly.</p> <p>2. Peel, quarter and core the pears. Arrange the pears in the dish. Sprinkle the sugar over the pears, then dot with a little butter and some of the vanilla seeds. Pour in the brandy and cover with baking paper and foil. Bake for 1½–2 hours, or until the pears are soft and light golden brown. Remove and set aside.</p> <p>3. Increase the oven to 190°C. You will need an ovenproof frying pan to cook the tart. Put the pan over medium heat and add the sugar, brandy, vanilla seeds and bean. Let the sugar dissolve and cook until the mixture forms a light caramel.</p> <p>4. Add the baked pears, arranging them neatly in the pan, and cook for about 5 minutes, shaking the pan gently to make sure the pears aren’t catching on the base. Dot with the cubed butter, then lay the pastry over the top. Using a wooden spoon, tuck the pastry edge down around the pears, taking care not to touch the caramel, as it is very hot.</p> <p>5. Bake for 25–30 minutes, or until the pastry is golden and the caramel is bubbling up around the edge. Remove from the oven.</p> <p>6. Get a serving plate that is larger than your pan and put the plate on top of the pan. Using oven gloves to protect your hands, invert the pan onto the plate. Allow the caramel to cool slightly before serving with cream or ice-cream.</p> <p>Image and recipe from <em><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></em><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>. Photography: © Armelle Habib 2017.</p> <p><em>Written by Stuart McKenzie. Republished with permission of </em><a href="https://www.wyza.com.au/recipes/pear-tarte-tatin.aspx"><em>Wyza.com.au</em></a><em>. </em></p>

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Tasty lemon and herb mushroom salad

<p>This quick and easy salad is the perfect accompaniment to a weekend lunchtime meal</p> <p><strong>Ingredients:</strong></p> <ul> <li>Dressing</li> <li>125ml (¼ cup) extra virgin olive oil</li> <li>Juice of one lemon</li> <li>2 red chillis, de-seeded and finely chopped</li> </ul> <p><strong>Salad</strong></p> <ul> <li>250g button mushrooms, sliced</li> <li>4 mini cucumbers</li> <li>1 bunch flat leaf parsley, roughly chopped</li> <li>Salt and pepper, to season</li> </ul> <p><strong>Directions:</strong></p> <p><strong>Dressing</strong></p> <p>1. In a screw top jar combine olive oil, lemon juice, chillies and a pinch of salt. Put on the lid and shake until well combined.</p> <p><strong>Salad</strong></p> <p>2. Add all salad ingredients to a bowl, top with dressing and gently mix to combine. Serve as a side salad with chicken, fish or grilled meat.</p> <p>Recipe courtesy of <a href="https://australianmushrooms.com.au">Australian Mushrooms.</a></p> <p><em>Republished with permission of </em><a href="https://www.wyza.com.au/recipes/lemon-herb-mushroom-salad.aspx"><em>Wyza.com.au.</em></a></p>

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