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How to make a perfect romcom – an expert explains the recipe for romance

<a href="https://theconversation.com/profiles/christina-wilkins-1454385">Christina Wilkins</a>, <a href="https://theconversation.com/institutions/university-of-birmingham-1138">University of Birmingham</a> Picture the scene: it’s a dreary weeknight evening, you’re tired from work, and you want to watch something that will pick you up. My guess is that some of you – perhaps more than would admit it – would pick a romantic comedy. Over the years the romcom has been designated as “chick flick”, dismissed at awards ceremonies (the best picture Oscar primarily goes to <a href="https://www.backstage.com/magazine/article/movie-genres-perform-best-oscars-2179/">drama films</a>) and frequently panned by critics. Yet, critics are not the only ones buying cinema tickets or watching streaming services. A 2013 <a href="https://archive.nytimes.com/economix.blogs.nytimes.com/2013/08/14/reviewing-the-movies-audiences-vs-critics/">article</a> from the New York Times found that the romcom was one of the genres most likely to divide audience and critical opinion. Like many other things that are classified as “women’s things”, the romcom is often spoken of as a “guilty pleasure”. Researchers such as Claire Mortimer, who <a href="https://www.routledge.com/Romantic-Comedy/Mortimer/p/book/9780415548632">writes about comedy</a> and women, argue that the dismissal is not just down to the genre’s <a href="https://stjohnslis.libguides.com/c.php?g=1277106&p=9378728">status as “women’s films”</a> but also because romcoms are genre films. Such films are often seen as repetitive – they rely on a number of tropes to be wheeled out again and again and we come to expect certain styles, stories and characters. Some films become key examples of a genre, a kind of “best of”, and form a template which the others either imitate or diverge from. That’s not to say that all romcoms are the same. But there’s a dominant form that we think of as being definitive, called the “neo-traditional romcom”. Tamar McDonald, a professor in film, <a href="https://books.google.co.uk/books?id=9Bk-mkvdPYcC&printsec=copyright&redir_esc=y#v=onepage&q&f=false">argues that</a> this is the main form of the genre now – one that “has no use for realism”. This can be seen in characters running through airports, the absurd lack of communication between love interests and the convenient mishaps. Without these elements though, the resolution wouldn’t be as sweet. <h2>The perfect romcom</h2> So what are the ingredients for a perfect romcom? Looking at the lists of the <a href="https://www.timeout.com/film/the-70-best-romcoms-of-all-time">best romcoms of all time</a> – which the internet <a href="https://www.vanityfair.com/hollywood/2018/08/best-romantic-comedies-list">isn’t short of</a> – we see similar tropes popping up repeatedly. One popular favourite, <a href="https://www.timeout.com/film/the-70-best-romcoms-of-all-time">When Harry Met Sally</a> (1989), features the “friends to lovers” storyline. This reoccurs in more recent films like <a href="https://www.youtube.com/watch?v=iHBcWHY9lN4">Always Be My Maybe</a> (2019). Within a romcom, there typically has to be miscommunication – and lots of it. Although a relationship can blossom steadily, often unknown to the characters themselves, romcoms usually feature a pivotal moment where one character is not understood by the person they want. This miscommunication is also underpinned by conflict. Leger Grindon, an expert <a href="https://www.google.co.uk/books/edition/The_Hollywood_Romantic_Comedy/okkZPTEnYqMC?hl=en&gbpv=1&dq=Leger+Grindon+rom+coms&printsec=frontcover%22%22">in romantic comedies</a>, breaks these kinds of conflict into three major fields: between parents and children, the two characters who are dating, or when someone has to choose between personal development and sacrifice. We’ve seen examples of all of three over the years. Children defying their parents’ wishes to be with someone they love is a common theme in the queer love story, like <a href="https://www.youtube.com/watch?v=h58HkQV1gHY">Happiest Season</a> (2020), but is also present in other films, like My <a href="https://www.youtube.com/watch?v=O2mecmDFE-Q">Big Fat Greek Wedding</a> (2002). <figure><iframe src="https://www.youtube.com/embed/O2mecmDFE-Q?wmode=transparent&start=19" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe><figcaption>My Big Fat Greek Wedding hinges on conflict between family and love.</figcaption></figure> Conflict between the needs of the love interests can be seen in <a href="https://www.youtube.com/watch?v=zZKAA5DRF4A">What Women Want</a> (2000). And the conflict between personal development and sacrifice has been a common theme of many recent Netflix romcoms such as <a href="https://www.youtube.com/watch?v=MX6wAGuIMCg">Hello, Goodbye and Everything in Between</a> (2022) or <a href="https://www.youtube.com/watch?v=km7gv28_uX0">The Holiday Calendar</a> (2019). In Hallmark Christmas films (their own sub-genre of the romcom) like <a href="https://www.youtube.com/watch?v=GWKYnKGN8OA">Just In Time for Christmas</a> (2015), women often have to choose between their career and their relationship, a common recurrence for the Christmas sub-genre especially. Romcoms can provide escapism, but at their heart the glue of the genre is finding connection through love and laughter. How realistic this is may be shifting, with more recent examples in film and television providing more cultural critique (see comedian Rose Matafeo’s brilliant <a href="https://www.youtube.com/watch?v=AtHC1VmrNXM">Starstruck</a> series, streaming on BBC Three for example). The parameters for the characters of these stories are also changing. Once predominantly white and straight, the genre is opening up to a range of different stories. Recent examples like <a href="https://theconversation.com/red-white-and-royal-blue-review-this-queer-romcom-puts-a-new-spin-on-the-us-and-uks-special-relationship-211533">Red, White, and Royal Blue</a> (2023) and <a href="https://www.imdb.com/title/tt9731598/">Bros</a> (2022) put gay male romance front and centre, while <a href="https://www.imdb.com/title/tt15893750/">Rye Lane</a> (2023) and <a href="https://theconversation.com/crazy-rich-asians-a-movie-and-a-movement-101568">Crazy Rich Asians</a> (2018) foreground non-white protagonists. Perhaps this is because – as <a href="https://www.routledge.com/Romantic-Comedy/Mortimer/p/book/9780415548632">Mortimer</a> argues – the genre is concerned with “perennial themes” of love and identity. In a moment where definitions and understandings of identity are shifting, the romcom provides an ideal place to think through these issues in a comforting way. Or perhaps we just need the optimism we associate with the genre at a time of war and economic crisis. Although there may be classics and new challengers emerging for the title of the best, the perfect romcom is one that shows that, despite all the challenges life may throw at us, there is sometimes a happy ending. <a href="https://theconversation.com/profiles/christina-wilkins-1454385">Christina Wilkins</a>, Lecturer in Film and Creative Writing, <a href="https://theconversation.com/institutions/university-of-birmingham-1138">University of Birmingham</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/how-to-make-a-perfect-romcom-an-expert-explains-the-recipe-for-romance-212487">original article</a>.

Movies

Scottish shortbread

Simple, sweet and buttery, this shortbread will go perfectly with your morning tea. Ingredients: <ul> <li>250g of butter</li> <li>1 cup of icing sugar</li> <li>1 teaspoon of vanilla extract</li> <li>2 ¼ cups of flour</li> <li>¼ cup of corn flour</li> <li>1 eggwhite</li> <li>2 tablespoons of sugar</li> </ul> Method: 1. Prepare your baking sheets by lining two pans with baking paper. On the centre of each sheet, trace an 18cm circle and flip both over. 2. Combine butter, icing sugar and vanilla using an electric mixer. Sift in both flours and stir, forming a dough. 3. Knead dough on top of a floured surface. 4. Half your dough and form each into a 10cm disc. Place on baking sheets and use circular guides to form two 18cm shortbread discs. 5. Frill the edges of each circle by pinching. Mark 8 triagnles in each circle without cutting through. 6. Chill until firm, for about 15 minutes. Preheat oven to 160°C. 7. Beat eggwhite and brush on to shortbread. Sprinkle with sugar. 8. Bake for 30 to 35 minutes or until lightly golden, swapping baking sheets half way through for consistency if necessary. 9. Let cool and cut to serve. Images: Getty

Food & Wine

Gluten-free chocolate chip biscuits

Switch up your usual flour for coconut flour to make these delicious gluten-free chocolate chip biscuits. Makes: 20 biscuits Ingredients: <ul> <li>⅔ cup of coconut flour</li> <li>⅓ cup of arrow root flour</li> <li>½ teaspoon of baking powder</li> <li>¼ teaspoon of bi-carb soda</li> <li>⅓ cup of coconut or brown sugar</li> <li>1 teaspoon of vanilla extract</li> <li>2 eggs</li> <li>½ cup of chocolate chips</li> <li>4 tablespoons of coconut oil, melted</li> <li>4 tablespoons of softened butter</li> <li>3-4 tablespoons of water</li> </ul> Method: <ol> <li>Preheat oven to 180°C.</li> <li>Mix all dry ingredients excluding chocolate chips in a large bowl.</li> <li>In another bowl, mix coconut oil, butter, chocolate chips and eggs.</li> <li>Mix wet and dry mixes together.</li> <li>Add water, mixing to form a batter.</li> <li>Place balls of batter on a lined baking pan five-cm apart.</li> <li>Bake for 14to 16 minutes. Let cool.</li> </ol> Images: Shutterstock

Food & Wine

Cheese and bacon muffins

A delicious savoury muffin that’s great for when the grandkids are around or an on-the-go snack. Makes: 12 Ingredients: <ul> <li>2 egg</li> <li>250g self-raising flour</li> <li>1 cup grated cheddar cheese</li> <li>3 rashers bacon, cooked and finely diced</li> <li>1 cup milk</li> <li>½ teaspoon salt</li> <li>½ teaspoon pepper</li> </ul> Method: 1. Preheat oven to 200°C. Grease muffin tray and set aside. 2. Combine flour, cheese, bacon, salt and pepper in bowl. 3. In separate bowl, whisk eggs and add milk. 4. Make a well in the dry ingredient and gradually add egg mixture. Gently mix until just combined. 5. Spoon mixture into muffin tray. Bake for 15 to 20 minutes or until tops are golden. Images: Shutterstock

Food & Wine

The ultimate chicken pie recipe

Looking for something impressive (but quite easy) to make this weekend? Look no further than this scrumptious pie. Served with a salad, it’s a delicious meal for summer that will impress the entire family. Serves: Four to six Preparation time: 15 minutes Cooking time: 40 minutes Ingredients: <ul> <li>4 tablespoons butter</li> <li>1/4 cup onion, chopped</li> <li>1/4 cup celery, chopped</li> <li>1/4 cup carrot, chopped</li> <li>1/4 teaspoon salt</li> <li>2 tablespoons flour</li> <li>2 cups milk</li> <li>1/2 cup thick cream</li> <li>1 cube chicken stock, dissolved in hot water</li> <li>2 cups chicken, cooked and chopped</li> <li>1/2 cup frozen peas</li> <li>1/2 teaspoon fresh thyme plus more for garnish if desired</li> <li>Frozen shortcrust pastry</li> <li>Fozen puff pastry</li> <li>1 egg</li> </ul> Method: <ol> <li>Allow puff pastry to thaw at room temperature and then gently unfold.</li> <li>In a large pot, melt butter over medium high heat.</li> <li>Add onion, celery, carrot, and salt and sauté until onions are translucent and vegetables start to get tender.</li> <li>Sprinkle flour over vegetables and cook for one to two minutes.</li> <li>Gradually whisk in milk, cream and chicken stock, and bring to a slow boil.</li> <li>Simmer gently over medium heat until sauce begins to thicken (should take about five minutes).</li> <li>Turn heat to low, and add chicken, peas and thyme.</li> <li>Preheat oven to 220.</li> <li>Line the base and side of a pie dish with the shortcrust pastry. Trim the edge. Line with baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove the paper, rice or dried beans and bake for a further 8 minutes, or until pastry is lightly golden. Remove from oven and let cool a little.</li> <li>Pour chicken mixture into a baking dish.</li> <li>Place the puff pastry over the top to enclose the filling. Use a small, sharp knife to trim the edge.</li> <li>Using a pastry brush, brush egg onto the top of the puff pastry.</li> <li>Bake for 30 to 35 minutes. The puff pastry will be a deep golden brown colour.</li> <li>Cool for 5 minutes before serving.</li> </ol> Image credit: Shutterstock

Food & Wine

French toast in a mug

French toast for one has never been easier to make. Whether for breakfast or a naughty midnight snack, you’ll love this recipe. Ingredients: <ul> <li>1-2 pieces of (any) bread</li> <li>Butter, to grease</li> <li>1 egg</li> <li>3 tablespoons of milk</li> <li>1 teaspoon of cinnamon</li> <li>Maple syrup</li> </ul> Method: 1. Cut pieces of bread into cubes. 2. Grease inside of mug with butter. 3. Place bread in mug. 4. In a bowl add egg, milk and cinnamon and mix. 5. Pour into your mug on top of the bread and let it soak in. 6. Microwave for one to one and a half minutes until cooked. 7. Top with syrup and enjoy. Images: Shutterstock

Food & Wine

The gooiest and most scrumptious brownie recipe there ever was

Over60 community member shares her seriously yummy brownie recipe. Think gooey centre and lots of white and dark chocolate. Don’t say we didn’t warn you – these might just be the best brownies we’ve ever had! Serves: Eight Preparation time: 10 minutes Cooking time: 30 minutes Ingredients: <ul> <li>250 grams butter</li> <li>300 grams dark cooking chocolate</li> <li>5 eggs</li> <li>1.5 cups sugar</li> <li>1.5 cups plain flour, sifted</li> <li>180 grams of white chocolate (broken into pieces)</li> <li>180 grams of milk chocolate (broken into pieces)</li> </ul> Method: 1. Preheat over to 180. Not fan forced. If you only have a fan forced turn the oven down a bit. 2. Melt butter and dark chocolate (I do this in a double boiler). Set aside. 3. Mix eggs, sugar, flour. Add the dark chocolate and butter mixture. Stir till smooth. Add the rest of the chocolate. 4. Line a baking pan with baking paper. Fill with mixture - you can use square or rectangular pan. 5. Put in the over for no more than 30 mins. 6. Let cool a little but these are best served a little warm. Images: Shutterstock

Food & Wine

The only ANZAC biscuits recipe you'll ever need

ANZAC biscuits are no doubt an Aussie and New Zealand classic and they’re super easy to make. Historically, the golden cookies were typically made at home to sell for fund-raising, or to serve at other events help to raise money for the war effort. Try this recipe as you reflect on the National Day of Remembrance. Ingredients: <ul> <li>1 + 1/4 cups plain flour, sifted</li> <li>1 cup rolled oats</li> <li>1/2 cup caster sugar</li> <li>3/4 cup desiccated coconut</li> <li>150g unsalted butter</li> <li>2 tbsp golden syrup</li> <li>1 + 1/2 tbsp water</li> <li>1/2 tsp bicarb soda</li> </ul> Method: <ol> <li>Preheat oven to 170C</li> <li>Place flour, oats, coconut and sugar in a large bowl and stir to combine</li> <li>In a small saucepan place the golden syrup and butter and stir over low heat until butter is fully melted.</li> <li>Mix bicarb soda with 1 + 1/2 tbsp of water and add to the golden syrup mixture.</li> <li>Pour into the dry ingredients and mix together until fully combined.</li> <li>Roll tablespoonfuls of mixture into balls and place them on baking trays lined with nonstick baking paper, press down on the tops to flatten slightly.</li> <li>Bake for 12 minutes or until golden brown.</li> </ol> Image credit: Shutterstock

Food & Wine

Irish apple cake

This delightfully old-fashioned Irish apple cake is not only easy to make but tastes delicious served with custard. Serves: 8 Ingredients: <ol> <li>1 ¼ cup plain flour</li> <li>1 teaspoon baking powder</li> <li>¾ cup caster sugar</li> <li>¼ teaspoon ground cinnamon</li> <li>75g butter, plus extra for greasing</li> <li>3 apples, peeled, cored, cut into slices </li> <li>1 egg</li> <li>¼ cup milk</li> <li>Salt and pepper, to season</li> <li>Custard, to serve</li> </ol> Method: <ol> <li>Preheat oven to 180°C Grease a 20cm round tin with melted butter.</li> <li>Place flour, baking powder, sugar and cinnamon into a large bowl. Cut the butter into flour and use fingers to mix into flour until it resembles fine crumbs. Add apples and toss to combine.</li> <li>In a separate mixing bowl, beat eggs and milk together. Add to the apples and flour mix, using a spatula to combine. Batter will be thick.</li> <li>Pour into cake tin. Flatten the top with back of spatula. Sprinkle extra sugar over the cake. Bake for 30-40 minutes or until golden. Serve with custard. </li> </ol> Images: Shutterstock

Food & Wine

Broccoli and cheese pasta bake

An easy, satisfying dish that the whole family can enjoy, this cheesy, vegetarian broccoli pasta bake is sure to be a hit. Ingredients: <ul> <li>1L of milk</li> <li>2 garlic cloves, crushed</li> <li>2 bay leaves</li> <li>500g of pasta</li> <li>350 g of broccoli, cut into small florets</li> <li>75g of butter</li> <li>75g of flour</li> <li>1 teaspoon of mustard powder</li> <li>A few parsley leaves, chopped</li> <li>200g of grated Italian cheese mix</li> </ul> Method: 1. In a small saucepan, bring milk, garlic and bay leaves to a boil. Remove from heat and let sit. 2. Boil pasta until al dente. Add broccoli during the last two minutes of boiling. Drain. 3. In a pan, heat butter. Add flour, stirring for about one minute. Strain milk mixture. Add to pan in small portions at a time, stirring constantly. Let simmer for one to two minutes, forming a sauce. 4. Remove sauce from heat and stir in mustard powder and parsley as well as ¾ of the cheese. 5. Mix together with pasta and broccoli in a casserole dish. Sprinkle remaining cheese over top. 6. Cook under grill on high for two to three minutes or until top becomes golden. Let cool and serve. Images: Getty

Food & Wine

Recipe: Chocolate caramel slice

The chocolate caramel slice is a variation on one I have made for years, with an extra hit of chocolate in the caramel, and using my quick and easy method of combining caramel and regular sweetened condensed milks. This slice is so wickedly addictive, to avoid gluttonous temptation it's best to pop leftovers in containers for guests to take with them – or pop them in portioned amounts in the freezer. Makes: 40 Ingredients: <ul> <li>250g butter plus 25g, softened</li> <li>¾ cup caster sugar</li> <li>2 teaspoons vanilla extract</li> <li>2 ½ cups plain flour</li> <li>1 teaspoon baking powder</li> <li>⅓ cup dark Dutch cocoa powder plus 1 tablespoon extra</li> <li>1 tin sweetened condensed milk</li> <li>1 tin condensed milk caramel</li> <li>1 tablespoon golden syrup</li> <li>125g 50 per cent dark chocolate, roughly chopped</li> </ul> Method: <ol> <li>Preheat oven to 180 degrees Celsius. Line the base and sides of a 28 x 21cm slice tin with baking paper.</li> <li>Put 250g butter, sugar and vanilla extract in a food processor (or mixer) and whiz until pale and soft. Add flour, baking powder and ⅓ cup of cocoa, and pulse again to combine. Tip ¾ of the mix into the prepared baking tin and press in, then smooth firmly with the back of a tablespoon. Pop in the fridge while you prepare the rest.</li> <li>Mix the condensed milks, 25g butter and golden syrup in a microwave-proof bowl and microwave on high for one minute. Add the extra tablespoon of cocoa powder and whisk until loosened. Microwave on high for a further minute and whisk until smooth.</li> <li>Pour the caramel mix over the base and sprinkle over the chopped chocolate. Top with the remaining base mixture, giving it a good squish as you crumble so it forms big clumps. Bake for 30-35 minutes until richly golden and cooked through. Cool in the tin, remove and slice into squares and store in an airtight container.</li> </ol> Written by Sarah Tuck. Republished with permission of <a href="http://www.stuff.co.nz">Stuff.co.nz</a>. Images: Shutterstock

Food & Wine

6 delicious cheesecake recipes to delight the whole family

Whether your sweet tooth steers you towards something bejewelled in berries or coated in chocolate, cheesecakes make for an excellent dessert all year round. In no particular order, here are 10 recipes to try at home, whether you want to impress the whole family at your next event or want to dig in solo for a cheesecake demolition (no experience required). <ul> <li><a href="https://justamumnz.com/2016/10/23/caramello-chocolate-cheesecake/" target="_blank" rel="noopener">Caramello cheesecake</a> </li> </ul> Caramel and chocolate go hand in hand, so it only makes sense to pair Caramello with cake. And with a prep time of only 20 minutes (though 4 hours are recommended for setting), this sweet treat can be yours in record time after the cake craving strikes. <ul> <li><a href="Custard%20apple%20cheesecake" target="_blank" rel="noopener">Custard apple cheesecake</a> </li> </ul> In another take on a classic combo, Woolworths’ recipe promises a 45 minute prep time, with only four steps. Best yet, it doesn’t require baking, so there’s no fear of burning it before you even get the chance to enjoy it. <ul> <li><a href="https://www.recipetineats.com/no-bake-mango-cheesecake/" target="_blank" rel="noopener">No bake mango cheesecake</a> </li> </ul> RecipeTin Eats' Nagi Maehashi credits bargain mangoes for this recipe, and no matter its humble origins, the multitude of ways this one can be played with makes it the perfect base to experiment. Plus, Nagi lists her notes, tips, and tricks to help any baker through the process. <ul> <li><a href="https://www.taste.com.au/recipes/ultimate-choc-mint-cheesecake-recipe/zwfw4gs8" target="_blank" rel="noopener">Ultimate choc-mint cheesecake</a> </li> </ul> For KitKat lovers, and avid fans of mint chocolate, this recipe is a must. It provides a grand opportunity to get creative with decorating too, though it could be a bit of a challenge to improve upon the surewire winner KitKat ring. <ul> <li><a href="https://www.readersdigest.ca/food/recipes/lemon-curd-cheesecake/" target="_blank" rel="noopener">Lemon curd cheesecake</a></li> </ul> With lemon curd involved, is there ever any need to say more? This recipe, although from a Canadian, gives bakers the option to swap their measurements to metric for an easier experience. And even more, you can edit the portion size, so no more guessing while adjusting the recipe to suit. <ul> <li><a href="https://www.modernasianbaking.com/recipes/the-best-japanese-cheesecake-recipe" target="_blank" rel="noopener">Foolproof Japanese cheesecake</a> </li> </ul> And last but certainly not least is the bouncy and brilliant Japanese cheesecake. These cakes, also known as a cotton cheesecake or a soufflé cheesecake, cannot be missed. And with notes from recipe author Kat Lieu to assist, now is as good a time as any to give it a go. The OverSixty team shared their favourite cheesecake flavours too, and though they may not all be family friendly, they’re certainly nothing short of absolutely scrumptious. Coming in first? Baileys. Indulgent and creamy, any cheesecake recipe that features the liqueur is sure to be a winner. <ul> <li><a href="https://www.taste.com.au/recipes/baileys-cheesecake-recipe/633f1u7z" target="_blank" rel="noopener">Baileys cheesecake</a></li> <li><a href="https://www.bestrecipes.com.au/recipes/caramilk-baileys-salted-caramel-cheesecake-recipe/9bnmlwmn?r=baking/66odb6fv&h=baking" target="_blank" rel="noopener">Caramilk, Baileys, and salted caramel cheesecake</a></li> <li><a href="https://bakeplaysmile.com/baileys-chocolate-cheesecake-no-bake/" target="_blank" rel="noopener">No bake Baileys chocolate cheesecake</a></li> </ul> And second up, though no less desirable, are fruit cheesecakes (lemon, blueberry, and raspberry topping our lists). Typically a more humble option, but certainly no less delicious, with hundreds of flavours available to make them shine inside and out. <ul> <li><a href="https://www.recipetineats.com/blueberry-cheesecake/" target="_blank" rel="noopener">Blueberry cheesecake</a></li> <li><a href="https://www.womensweeklyfood.com.au/recipes/lemon-and-blueberry-cheesecake-1489" target="_blank" rel="noopener">Lemon and blueberry cheesecake</a></li> <li><a href="https://www.bestrecipes.com.au/recipes/no-bake-lemon-cheesecake-recipe-2/z5ltaea8" target="_blank" rel="noopener">No bake lemon cheesecake</a></li> <li><a href="https://www.allrecipes.com/recipe/25642/white-chocolate-raspberry-cheesecake/" target="_blank" rel="noopener">White chocolate raspberry cheesecake</a></li> </ul> Images: Getty

Food & Wine

Crumbed Lamb Cutlets with Vegemite

Jazz up your lamb cutlets this Xmas with these simple yet delicious homemade breadcrumbs and my secret ingredient; vegemite, which takes the overall flavour to the next level! Whenever we have family or friends visiting, I turn to making lamb cutlets as they’re easy to cook with, taste delicious and my go-to little hack to help them go further is by crumbing them. I know it can be so easy to resort to pre-made or panko breadcrumbs but these homemade breadcrumbs are truly worth it. But what makes this recipe extra special is the use of vegemite. I know that may sound weird but let me put it this way for you… you would pair lamb with anchovy so why not vegemite? It’s a great anchovy replacement and has a rich depth of umami flavour that is perfectly paired with lamb. You can also cook these lamb cutlets three different ways: in the oven, airfryer or my favourite way, shallow fried in extra virgin olive oil – AND the best part, they take 15 mins max to prep and cook. Something we all need when welcoming family members round. Makes 10 - 12 cutlets Serves 4 Ingredients Raddico, Watercress and Feta salad ● 1 raddico ● 1 bunch watercress ● 2 cups peas ● 100g feta Lemon Honey Dressing ● ½ cup olive oil ● 2 tablespoons honey ● ¼ cup lemon juice ● 1 garlic clove finely sliced ● Zest from 2 lemons ● Salt and pepper Vegemite toast crumb lamb cutlets ● 10 - 12 lamb cutlets ● 6 slices of white sandwich loaf ● 1 tablespoons vegemite ● 2 eggs ● 1 garlic clove crushed ● 1/2 cup flour ● 1 teaspoon salt ● 1 teaspoon cracked black pepper ● ½ bunch fresh parsley roughly chopped and stalks discarded ● ½ tablespoon fresh rosemary roughly chopped ● Extra Virgin Olive oil Method - Raddico, Watercress and Feta salad 1. Combine all ingredients into a large bowl. For the dressing, combine all ingredients into a jar and shake well. Dress the salad and sprinkle with feta. Vegemite toast crumb lamb cutlets 1. Lay the bread out onto a baking tray and leave it to dry out overnight. It’s important your bread has been dried out as this will give you the crispiest breadcrumbs. 2. In a shallow wide bowl, whisk your eggs and garlic together. 3. Place several lamb cutlets at a time between two pieces of baking paper. Using the smooth side of a mallet pound the cutlets, until roughly 2cm thick throughout. This step is to ensure the lamb cooks at an even rate. 4. Spread the vegemite onto one side of the bread. Roughly tear apart your bread and place into a food processor with the parsley and rosemary. Blend until the bread is chunky and the herbs have been mixed through. Place your breadcrumbs into a bowl. 5. In a shallow bowl, whisk together the flour, salt and pepper. Begin with your flour, followed by the egg wash, breadcrumbs and finish with a large clean plate to place the cutlets. Take one lamb cutlet and coat both sides evenly with the flour, place into the egg wash, coat both sides evenly. Lastly, place into the breadcrumb mixture applying pressure with your hands when you flip the lamb over to ensure the breadcrumbs are evenly coated all over. Set aside and repeat with the remainder of the cutlets. Place the lamb into the fridge for 30 - 60 minutes to allow the breadcrumbs to set and bring the meat to a cold temperature. 6. In a large frying pan, add 2 - 3cm of olive oil and bring to heat. Turn the heat down to low- medium and fry 1 - 2 pieces of lamb at a time for 3 minutes on one side and then 2.5 minutes on the other or until they are golden and crispy. Place the lamb cutlet onto a cooling rack. 7. Enjoy with the raddico, watercress and feta salad. Image: Supplied

Food & Wine

Recipe: Cheesy potato bake

The perfect accompaniment to any meal, everyone needs a great potato bake recipe in his or her repertoire and this one is delicious (and simple). Serves: Six Preparation time: 20 minutes Cooking time: One hour 30 minutes Ingredients: <ul> <li>60g of butter, plus extra for greasing</li> <li>2 ⅓ cups milk</li> <li>400ml cream</li> <li>2 cups of cheese (tasty or parmesan work well), grated</li> <li>1½ kg potatoes (Sebago, Desiree, or similar), peeled and thinly sliced1 onion, finely chopped</li> <li>3 garlic cloves</li> <li>1 tablespoon fresh thyme leaves</li> <li>Salt and pepper to season</li> </ul> Method: <ol> <li>Preheat oven to 180 °C or 160 °C for fan forced. Lightly grease a seven-cup ovenproof dish. </li> <li>Melt butter in a heavy-based saucepan over medium heat. Slowly add milk and cream, stirring constantly until well combined. </li> <li>Add one and half cups of cheese. Stir to combine. </li> <li>Layer one third of potatoes over base overlapping slightly. Top with half the onion, garlic, thyme and one third of cheese sauce. Season with salt and pepper. Repeat two more times. </li> <li>Brush a sheet of foil with oil and place oil-side down over the potato. Seal tightly. Bake for 45 minutes. Uncover and brush top with melted butter. Cook a further 45 minutes until tender and golden brown. Sprinkle with remaining cheese for last 15 minutes of cooking.</li> </ol> Image: Getty

Food & Wine

Prawn Peeling 101

Prawns are a classic Aussie seafood delicacy. You’ll find them on almost every Australian Christmas lunch or dinner table this year and they can be enjoyed countless different ways, in countless different recipes. While fans of the delicious crustacean will certainly be diving into them this festive season, there is one aspect of prawns people hate: peeling them. Chef and TV host Courtney Roulston speaks about the humble prawn and even shares her number one tip for mess-free peeling. "I'm old school," Roulston, who is a spokesperson for the Marine Stewardship Council's new "Peel The Difference" campaign. "I know there's loads of gadgets and I've seen people do it with a fork and a spoon. "I think prawns are the ultimate finger food, you need to get your hands involved. I rip off the head, get my thumb underneath the first three sections and [opposite hand's] forefinger underneath the rest and peel. "I'm quick enough that I can do it in six or seven seconds." Roulston is a big fan of incorporating prawns into multiple dishes on Christmas Day. "They go really well with a glass of champagne and are great for the start of a Christmas party," she revealed. "Prawns integrate really well into other recipes, whether it be a salad or a classic prawn roll or a prawn cocktail." Prawns served on Christmas Day or during the warmer months are often paired with the classic “Marie Rose” sauce, which uses tomato and tabasco or Worcestershire sauce mixed with mayonnaise. Roulston instead opts for a healthier dipping suace, which she calls the “green goddess” sauce. "You blitz up avocados with lemon juice or apple cider vinegar with salt and pepper with a load of herbs," she explains. "It's like a healthier version of the Marie Rose, it's simple and perfect for the warmer weather.” Let us know your favourite prawn hacks as we head into the festive season! Image: Getty

Food & Wine

Strawberry ricotta cake

This impressive-looking strawberry cake is much simpler to make than it looks. Serves: 6 Ingredients: <ul> <li>Butter, for greasing</li> <li>4 eggs, separated</li> <li>1 ½ cups ricotta</li> <li>100g caster sugar</li> <li>1 lemon, zested</li> <li>1 teaspoon vanilla extract</li> <li>½ cup plain flour</li> <li>4 strawberries, halved</li> <li>Brown sugar, for dusting</li> </ul> Method: 1. Preheat oven to 180°C. Grease a 20cm springform pan with butter. 2. Place egg whites in small, clean bowl and beat until stiff peaks form. Add egg yolks, ricotta, sugar, lemon zest and vanilla into a large bowl. Beat until smooth and creamy. Fold in flour and beat until well combined. 3. Gradually fold in egg whites into batter. Pour batter into prepared pan. Press strawberries on the top of batter. Sprinkle with brown sugar. 4. Bake for 30 to 35 minutes or until cake is firm and cooked through. Let cool before serving. Image: Getty

Food & Wine

Spiced apple and fig jam

Add the delicious flavour of figs, apple and cinnamon to your breakfast with this tasty homemade spiced jam. Makes: 8 cups Ingredients: <ul> <li>2 peeled and finely chopped green apples</li> <li>2 cups of water</li> <li>16 fresh figs, chopped</li> <li>½ cup of fresh orange juice</li> <li>¾ cups of sugar per each cup of fruit mix (see step 4)</li> <li>3 star anise</li> <li>1 halved cinnamon stick</li> <li>2 halved vanilla beans</li> </ul> Method: 1. In a large saucepan, add apples and water and bring to a boil. 2. Reduce heat and let simmer for 20 minutes, covered. 3. Add figs and juice and continue to cook for another 10 minutes. 4. Measure fruit mix. Measure three-quarter cup of sugar per each cup of fruit. Return fruit to saucepan. 5. Add sugar, star anise, cinnamon and vanilla to the saucepan and stir until sugar dissolves. 6. Boil uncovered for 45 minutes or until jam is gelled. 7. Pour jam into jars and seal. Image: Getty

Food & Wine

3 recipes using tinned fish

Tinned fish has always been the friend of the impecunious, which hasn't done much for its reputation. But it can be luxurious too, as anyone who has been seduced by beautifully packaged French sardines that sell for more than five times' their budget supermarket counterpart will tell you. Whatever your financial situation, I like to think there's a tinned fish that suits everyone. Here are three ways to get you started. 1. Mackerel and kumara fishcakes (pictured above) These are not those strange, bouncy fishcakes of dubious origin that often turn up in Thai restaurants. These are superfood fishcakes, with gentle spice, nuggets of oily fish and sweet kumara. Serves: 3-4 as a light meal Ingredients: <ul> <li>2 medium kumara, peeled, cut into chunks</li> <li>1 tablespoon olive oil, plus more for frying</li> <li>2 red onions, finely chopped</li> <li>2 cloves garlic, finely chopped</li> <li>1 tablespoon finely grated fresh ginger</li> <li>1½ teaspoons garam masala</li> <li>finely grated zest of 1 lemon</li> <li>½ cup finely chopped fresh parsley</li> <li>2 eggs</li> <li>420g can mackerel or smoked fish, well drained</li> <li>1 cup panko breadcrumbs</li> </ul> Method: <ol> <li>Boil or steam the kumara until just soft, then drain and mash roughly. Tip into a large bowl and set aside.</li> <li>Heat the oil in a large frying pan, then add the onion, garlic and ginger. Cook for 5 minutes, stirring often, then add the garam masala, a pinch of salt and some cracked black pepper. Cook for a minute or two, then add to the kumara, along with the lemon zest, parsley, one of the eggs and the fish. Stir together gently, then shape into palm-sized cakes.</li> <li>Beat the remaining egg in a shallow dish and put the panko crumbs into another shallow dish. Dip the fishcakes into the egg, then into the crumbs, then set aside.</li> <li>Wipe out the frying pan, then set it over medium heat. Pour a couple of tablespoons of oil into the pan, then cook the fishcakes in batches, turning to ensure a crisp crust on all sides. Remove to a plate and keep warm in a low oven until they are all cooked. Serve immediately with salad greens and aioli.</li> </ol> 2. Sophie's pasta with tuna, currants and olives This recipe is probably the most lasting souvenir I have of a trip to England in 1999. I gleaned the basic idea from watching a cooking show featuring Sophie Grigson, who sported carrot-coloured hair and earrings made from miniature soup ladles. It's gradually evolved to this version, which makes a great fast dinner for two. Serves: 2 Ingredients: <ul> <li>1 red onion, finely chopped</li> <li>3 tablespoons red wine vinegar</li> <li>1 x 180g tin of good-quality tuna in olive oil</li> <li>⅔ cup currants</li> <li>⅔ cup roughly chopped toasted almonds (use sunflower seeds as a budget alternative)</li> <li>1 cup kalamata olives, stoned</li> <li>1 cup finely chopped fresh parsley</li> <li>250-300g dried spaghetti</li> </ul> Method: <ol> <li>Put the onion and red wine vinegar in a small bowl and leave to steep while you get on with organising everything else.</li> <li>Put the water on to boil for the pasta, and add everything except the spaghetti to the onion mixture, including a tablespoon or so of the oil that the tuna came in. Toss together and season with salt and freshly ground black pepper to taste, adding more olive oil if necessary.</li> <li>Cook the spaghetti until it is al dente and drain, then toss it through the sauce. Divide between two bowls and serve immediately.</li> </ol> 3. Creamy salmon and chilli dip If you have smoked-salmon tastes on a tinned-salmon budget, this dip is a godsend. I remember an old friend making something similar for her 21st birthday, daringly served with crostini and celery sticks. In a world of chips 'n' reduced cream dip, this was haute cuisine indeed. It's also good as a sandwich filling or piled on crusty toast for breakfast. Makes: About 2 cups Ingredients: <ul> <li>1 cup cream cheese, softened</li> <li>finely grated zest of 1 lemon, plus some of the juice</li> <li>1-2 teaspoons hot chilli sauce (tabasco, sriracha etc)</li> <li>1 tablespoon finely chopped fresh mint</li> <li>1 cup (about a 200g tin) red salmon</li> </ul> Method: 1. Put the cream cheese, lemon zest and chilli sauce in a small bowl and beat with a fork until smooth. Flake the salmon, then gently fold it into the cream cheese mixture with the mint. Add a little lemon juice if it seems a bit stiff. Taste again for seasoning – add some salt and freshly cracked black pepper until the balance is right. Use immediately or cover and store in the fridge for up to 3 days. Images: Getty

Food & Wine

10+ sandwiches that are perfect for a picnic

<h3>BBQ Chicken Salad Sandwich </h3> “An impromptu picnic inspired this BBQ chicken salad sandwich. An instant summertime favourite, these dressed-up sandwiches have become a mainstay at our house.” —Linda Orme <h3>Servings: 8</h3> <h3>Ingredients</h3> 450g boneless skinless chicken breast 120ml barbecue sauce 250ml mayonnaise 120g finely chopped onion 120g chopped celery 1/4 tsp salt 1/4 tsp crushed red pepper flakes 8 kaiser rolls split 8 tomato slices 8 lettuce leaves <h3>Method</h3> Place the chicken in a shallow baking dish; add barbecue sauce. Turn to coat; cover. Refrigerate overnight. Grill chicken, covered, over medium-high heat, 6-8 minutes on each side. Cool; cover and refrigerate chicken until chilled. Chop chicken; place in a large bowl. Stir in the mayonnaise, onion, celery, salt and pepper flakes. Serve on rolls with tomato and lettuce. <h3>Nutrition Facts</h3> 1 each: 481 calories, 27g fat (4g saturated fat), 57mg cholesterol, 712mg sodium, 34g carbohydrate (6g sugars, 2g fibre), 24g protein. <div class="slide-image" style="box-sizing: border-box; border: 0px; font-family: Raleway, sans-serif, Arial; font-size: 16px; font-style: normal; font-weight: 400; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; color: #444444; font-variant-ligatures: normal; font-variant-caps: normal; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;"> </div> <h3>Turkey, gouda and apple tea sandwiches</h3> Cut into triangles or quarters, these fun mini sandwiches are a tasty addition to an afternoon tea gathering. The cranberry mayo lends an original flavour twist, and the apples give them a sweet-tart crunch. <h3>Servings: 48</h3> <h3>Ingredients</h3> 2/3 cup reduced-fat mayonnaise 2 tbsp whole berry cranberry sauce 24 slices very thin wholemeal or white bread crusts removed 12 slices deli turkey 2 medium apples thinly sliced 12 slices thin smoked Gouda cheese 4 cups fresh baby spinach <h3>Method</h3> Place mayonnaise and cranberry sauce in a small food processor. Cover and process until blended. Spread over each bread slice. Layer the turkey, apples, cheese and spinach over each of 12 bread slices; top with remaining bread. Cut each sandwich into quarters. To Make Ahead: Cranberry spread can be prepared a day in advance; cover and store in the refrigerator. <h3>Nutrition Facts</h3> 1 tea sandwich (4 pieces): 258 calories, 12g fat (4g saturated fat), 48mg cholesterol, 456mg sodium, 22g carbohydrate (5g sugars, 1g fibre), 16g protein. <div class="slide-image" style="box-sizing: border-box; border: 0px; font-family: Raleway, sans-serif, Arial; font-size: 16px; font-style: normal; font-weight: 400; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; color: #444444; font-variant-ligatures: normal; font-variant-caps: normal; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;"> </div> <h3>Focaccia sandwiches</h3> “Slices of this pretty sandwich make any casual get-together more special. Add or change ingredients to your taste.” —Peggy Woodward <h3>Servings: 2 dozen</h3> <h3>Ingredients</h3> 80ml mayonnaise 1 small jar chopped ripe olives drained 1 focaccia bread split, about 340g 4 romaine leaves 115g shaved deli ham 1 medium sweet red capsicum thinly sliced into rings 115g shaved deli turkey 1 large tomato thinly sliced 115g thinly sliced hard salami 1 jar roasted sweet red peppers drained 4 to 6 slices provolone cheese <h3>Method</h3> In a small bowl, combine mayonnaise and olives; spread over the bottom half of bread. Layer with remaining ingredients; replace bread top. Cut into 24 wedges; secure with toothpicks. Tip: A rectangular-shaped focaccia bread, measuring about 12×8 in., works best for this sandwich. <h3>Nutrition Facts</h3> 1 piece: 113 calories, 6g fat (2g saturated fat), 13mg cholesterol, 405mg sodium, 9g carbohydrate (1g sugars, 1g fibre), 5g protein. <h3>PBJ on a stick</h3> “Take the classic peanut butter and jelly sandwich on the go with these skewers. They also make easy snacks.” —Sara Martin <h3>Servings 4</h3> <h3>Ingredients</h3> 2 peanut butter and jam sandwiches 1 cup seedless red or green grapes 1 small banana sliced 4 wooden skewers <h3>Method</h3> Cut sandwiches into 2cm squares. Alternately thread grapes, sandwich squares and banana slices onto each skewer. Serve immediately. <h3>Nutrition Facts</h3> 2 skewers: 1736kJ (415 calories), 14g fat (3g saturated fat), 0 cholesterol, 368mg sodium, 63g carbohydrate (30g sugars, 7g fibre), 13g protein. <h3>Chicken Caesar Pitas</h3> Hand-held and picnic friendly, these chicken-stuffed pockets pack a double dose of whole grains from brown rice and whole wheat pitas. The chicken can be made up to 2 days in advance for a fast-fix lunch. <h3>Servings 4</h3> <h3>Ingredients</h3> 3/4 tsp dried oregano 1/2 tsp dried basil 1/4 tsp onion powder 1/4 tsp paprika 1/8 tsp dried mint 500g boneless skinless chicken breasts 2 cups torn lettuce 1 cup ready-to-serve brown rice 1/2 cup reduced-fat Caesar vinaigrette 8 wholemeal pita pocket halves <h3>Method</h3> In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken. On a greased grill, cook chicken, covered, for 4-5 minutes on each side. When cool enough to handle, cut into 1cm strips. Refrigerate until chilled. In a large bowl, combine the chicken, lettuce and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas. <h3>Nutrition Facts</h3> 2 filled pita halves: 1665kJ (398 calories), 10g fat (2 g saturated fat), 65mg cholesterol, 919mg sodium, 44g carbohydrate (3g sugars, 5g fibre), 31g protein. <h3>Tuna Artichoke Melt</h3> After sampling a similar open-faced sandwich at a restaurant, we created our own version of lemon-seasoned tuna salad with artichoke hearts. It makes an ideal lunch served on the patio. <h3>Servings 2</h3> <h3>Ingredients</h3> 1 can tuna in springwater drained and flaked, 185g 1/3 cup coarsely chopped water-packed artichoke hearts rinsed and drained 2 tbsp mayonnaise 1/2 cup Mexican cheese blend divided 1/4 tsp lemon-pepper seasoning 1/8 tsp dried oregano 2 English muffins split and toasted <h3>Method</h3> Preheat grill. In a small bowl, combine the tuna, artichokes, mayonnaise, 1/4 cup cheese, lemon pepper and oregano. Spread over English muffin halves. Place on a baking tray. Grill 4-6 until heated through, 3-5 minutes. Sprinkle with remaining cheese; grill until cheese is melted, 1-2 minutes longer. <h3>Nutrition Facts</h3> 2 each: 1485kJ (335 calories), 8g fat (4g saturated fat), 47mg cholesterol, 989mg sodium, 31g carbohydrate (3g sugars, 2g fibre), 34g protein. <h3>Dilly Chicken Sandwichs </h3> “A creamy lemon-dill spread adds summery flavour to tender chicken served between slices of grilled French bread with slices of lettuce and tomato. Serve it for lunch, or for a light and breezy dinner on the patio.” —Orien Major <h3>Servings 4</h3> <h3>Ingredients</h3> 4 boneless skinless chicken breast halves 6 tbsp butter divided 1 garlic clove minced 3/4 tsp dill divided 8 slices French bread 1cm thick 1/4 cup cream cheese softened 2 tsp lemon juice 4 lettuce leaves 8 slices tomato <h3>Method</h3> Flatten chicken to 1/2cm thickness; set aside. In a large frying pan, saute garlic and 1/4 teaspoon dill in 3 tablespoons butter for 1 minute. Add chicken; cook over medium heat until juices run clear, 3-4 minutes on each side. Remove and keep warm. Spread both sides of bread with remaining butter. In a large frying pan, grill bread on both sides until golden brown. Meanwhile in a small bowl, combine the cream cheese, lemon juice and remaining 1/2 teaspoon dill; spread on one side of grilled bread. Place lettuce, chicken and tomato on 4 slices of bread; top with remaining bread. <h3>Nutrition Facts</h3> 1 sandwich: 2050kJ (490 calories), 27g fat (15g saturated fat), 123mg cholesterol, 591mg sodium, 32g carbohydrate (2g sugars, 2g fibre), 30g protein. <h3>Italian Submarine</h3> “My Italian husband grew up eating this flavourful sandwich, which his mother used to make it after Saturday chores were finished. Put the sub together a few hours ahead and refrigerate, then serve with chips, veggies and dip for a delicious meal.” —Christine Lupella <h3>Servings 8</h3> <h3>Ingredients</h3> 1 loaf unsliced Italian bread 2 to 3 tbsp olive oil 2 to 4 tbsp Shredded Parmesan cheese 1 to 1-1/2 tsp dried oregano 1 medium tomato thinly sliced 250g thinly sliced deli ham 250g sliced provolone cheese 250g thinly sliced hard salami <h3>Method</h3> Cut bread horizontally in half. Hollow out bottom half, leaving a 1/2cm shell (save removed bread for another use or discard). Brush cut surfaces of bread with oil; sprinkle with Parmesan cheese and oregano. Layer bottom half with remaining ingredients. Replace bread top. Cut into 8 slices. <h3>Nutrition Facts</h3> 1 slice: 1422kJ (340 calories), 16g fat (6g saturated fat), 40mg cholesterol, 1130mg sodium, 30g carbohydrate (2g sugars, 2g fibre), 18g protein. <h3>Smoked Salmon Egg Salad</h3> “Served on croissants, these grown-up sandwiches offer a great way to use leftover eggs. Salmon adds smoky flavour.” —Cathy Tang <h3>Servings 6</h3> <h3>Ingredients</h3> 3/4 cup mayonnaise 1 tsp dill 1/2 tsp lemon juice 1/4 tsp salt 1/8 tsp pepper 6 hard-boiled large eggs chopped 120g smoked salmon chopped 6 croissants split 1-1/2 cups fresh baby spinach <h3>Method</h3> In a large bowl, combine the first 5 ingredients. Stir in the eggs and salmon. Place 1/3 cup on the bottom of each croissant; top with spinach leaves and replace croissant tops. <h3>Nutrition Facts</h3> 1 sandwich: 2230 kJ (533 calories), 40g fat (11g saturated fat), 265mg cholesterol, 889mg sodium, 27g carbohydrate (7g sugars, 2g fibre), 15g protein. <h3>Club Roll-Ups</h3> Packed with meat, cheese and olives, these roll-ups are always a hit at parties. <h3>Servings 8</h3> <h3>Ingredients</h3> 85g cream cheese softened 1/2 cup ranch salad dressing 2 tbsp ranch salad dressing mix 8 bacon strips cooked and crumbled 1/2 cup finely chopped onion 1 can sliced ripe olives drained, 65g 1 jar diced pimientos drained, 60g 1/4 cup diced canned jalapeno peppers 8 flour tortillas room temperature 8 slices thin deli ham 8 slices thin deli turkey 8 slices thin deli roast beef 2 cups shredded Cheddar cheese <h3>Method</h3> In a small bowl, beat the cream cheese, ranch dressing and dressing mix until well blended. In another bowl, combine the bacon, onion, olives, pimientos and jalapenos. Spread cream cheese mixture over tortillas; layer with ham, turkey and roast beef. Sprinkle with bacon mixture and cheddar cheese; roll up. <h3>Nutrition Facts</h3> 1 roll-up: 2317kJ (554 calories), 29g fat (12g saturated fat), 80mg cholesterol, 1802mg sodium, 39g carbohydrate (2g sugars, 7g fibre), 27g protein. <h3>Fruity Peanut Butter Fritas</h3> “My kids ask for these pita sandwiches all the time. They haven’t noticed that as good as they taste, they’re also good for them.” —Kim Holmes <h3>Servings 2</h3> <h3>Ingredients</h3> 1/4 cup peanut butter 1/8 tsp each ground allspice, cinnamon and nutmeg 2 wholemeal pita pocket halves 1/2 medium apple thinly sliced 1/2 medium firm banana sliced <h3>Method</h3> In a small bowl, blend the peanut butter, allspice, cinnamon and nutmeg. Spread inside pita bread halves; fill with apple and banana slices. <h3>Nutrition Facts</h3> 1 pita half: 1355kJ (324 calories), 17g fat (4g saturated fat), 0 cholesterol, 320mg sodium, 36g carbohydrate (13g sugars, 6g fibre), 12g protein. <h3>Turkey-Jalapeno Sandwich</h3> “When turkey sandwich meets modern Thai, it’s a fun mix of classic and trendy food. I love it when my mixing and matching turns out so tasty.” —Stacy Mullens <h3>Servings 6</h3> <h3>Ingredients</h3> 6 tbsp mayonnaise 6 long bread rolls, split 6 tbsp jalapeno pepper jelly 12 lettuce leaves 750g thinly sliced deli turkey Fresh coriander leaves <h3>Method</h3> Spread mayonnaise on roll bottoms; spread pepper jelly over mayonnaise. Layer with lettuce and turkey; top with coriander and, if desired, jalapeno. Replace tops. <h3>Nutrition Facts</h3> 1 sandwich: 2020kJ (483 calories), 17g fat (3g saturated fat), 41mg cholesterol, 1500mg sodium, 53g carbohydrate (16g sugars, 2g fibre), 31g protein.

Food & Wine

Salted caramel cake in a mug

If you love caramel and cake but don’t like to wait, you find this easy salted caramel mug cake irresistible. Ingredients: <ul> <li>3 tablespoons of butter</li> <li>1 egg</li> <li>3 tablespoons of milk</li> <li>4 tablespoons of flour</li> <li>3 tablespoons of brown sugar</li> <li>½ teaspoon of bi-carb soda</li> <li>½ teaspoon of salt</li> <li>2 tablespoons of salted caramel sauce</li> </ul> Method: 1. Add butter to mug and melt in microwave. 2. Add egg and milk and whisk together. 3. Add flour, sugar, bi-carb soda, and salt, stirring until mixed thoroughly. 4. Add one tablespoon of caramel sauce, without stirring. 5. Microwave for 1 minute or until cooked to your liking. 6. Top with remaining salted caramel. Image: Shutterstock

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How to make a perfect romcom – an expert explains the recipe for romance

Scottish shortbread

Gluten-free chocolate chip biscuits

Cheese and bacon muffins

The ultimate chicken pie recipe

French toast in a mug

The gooiest and most scrumptious brownie recipe there ever was

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Irish apple cake

Broccoli and cheese pasta bake

Recipe: Chocolate caramel slice

6 delicious cheesecake recipes to delight the whole family

Crumbed Lamb Cutlets with Vegemite

Recipe: Cheesy potato bake

Prawn Peeling 101

Strawberry ricotta cake

Spiced apple and fig jam

3 recipes using tinned fish

10+ sandwiches that are perfect for a picnic

Salted caramel cake in a mug

Our Partners

News

Shop

Catalogues

Newspaper

Contests

Entertainment

Travel

Health

Lifestyle

Finance

Property

Compare

Games

Information

Keep up to date

Search

How to make a perfect romcom – an expert explains the recipe for romance

Scottish shortbread

Gluten-free chocolate chip biscuits

Cheese and bacon muffins

The ultimate chicken pie recipe

French toast in a mug

The gooiest and most scrumptious brownie recipe there ever was

The only ANZAC biscuits recipe you'll ever need

Irish apple cake

Broccoli and cheese pasta bake

Recipe: Chocolate caramel slice

6 delicious cheesecake recipes to delight the whole family

Crumbed Lamb Cutlets with Vegemite

Recipe: Cheesy potato bake

Prawn Peeling 101

Strawberry ricotta cake

Spiced apple and fig jam

3 recipes using tinned fish

10+ sandwiches that are perfect for a picnic

Salted caramel cake in a mug

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