Search

What happened to the McCain Super Juicy Corn girl?

“Marge! Marge! The rains are ’ere!” It’s one of Australia’s most iconic ads and decades later, one of the actors has spoken out about appearing on the McCain Super Juicy Corn ad. Rebecca Cross, who starred in the below commercial 23 years ago, was tracked down by The Danny Lakey Late Show on Triple M. The former child actor, now 33, spilt on how she came across the opportunity to appear in the commercial at age 10, saying she was cast by eating lots of cobs of corn. “There was about six of us at the table and we sat at a table, and they threw some corn at us, and they told us to eat it. And they said the first person to finish actually gets another one. And my mother hadn’t fed me that day, so I was quite hungry,” she said. Ms Cross landed the role for the ad, and which was shot in Broken Hill, in outback NSW. While she only featured in the ad for a few seconds, the shoot lasted a full five days. One of the reasons the shoot took so long is because it rained for a couple of the shoot days, and “they really needed to get that picture of the sun”. “It was a beautiful house,” she said of the location. “It was beautiful, stunning.” She said, despite the ad’s popularity, she experienced “zero” fame, and no one ever recognised her in the street. However she said her brother loved the experience and still will tell “everyone and anyone that I was the corn girl”. She said she doesn’t bring up the ad anymore. “I still act every day when I come into work in retail. I have to act nice to everyone,” she joked. “I don’t do (acting) anymore, it was just a child thing my mum put me into it. I did a few catalogues, and the ad. That’s it.”

Sweet potato, corn and bean salad

This wholesome salad can be eaten as a side or served on its own. Serves 4-6 as side salad Prep time: 20 mins Cooking time: 20 mins Ingredients: <ul> <li>1kg sweet potatoes, scrubbed</li> <li>2 tbs olive oil</li> <li>2 tbs fajita spice</li> <li>3 fresh corn cobs</li> <li>425g can black beans, drained, rinsed</li> <li>2 tomatoes, chopped</li> <li>1 avocado, chopped</li> <li>1/2 small red onion, halved, thinly sliced</li> <li>1 cup coriander leaves</li> </ul> Dressing <ul> <li>3 tbs extra virgin olive oil</li> <li>1 lime, juiced</li> <li>1 tbs finely chopped pickled jalapeño</li> <li>1 tsp caster sugar</li> </ul> Method: <ol> <li>Preheat oven 220°C fan forced. Cut the sweet potatoes in half crossway then into wedges lengthways. Place onto a large, greased baking tray. Drizzle with oil and sprinkle over the fajita. Turn to coat. Roast 20 minutes, turning once until golden and tender.</li> <li>Combine all the dressing ingredients in a large bowl. Season then whisk until well combined. Remove 1 tablespoon to a jug.</li> <li>While sweet potato is roasting, cook corn on a greased barbecue grill plate, turning occasionally, for about 10 minutes, or until lightly charred. Remove to a board, cut kernels from cobs. Add corn, black beans, tomato, avocado and onion to the dressing. Stir to combine.</li> <li>Spoon corn mixture over the roasted sweet potato. Pour over the reserved dressing. Toss gently to combine. Scatter with coriander. Serve.</li> </ol> Recipe by Australian Sweet Potatoes.

Food & Wine

Caramelised onion, bean and corn tacos

Make snack time more special with these tasty tacos. Ingredients: <ul> <li>4 brown onions, peeled, thinly sliced</li> <li>2 tbs olive oil</li> <li>2 tbs brown sugar</li> <li>40g sachet fajita seasoning</li> <li>8 flour tortillas</li> <li>2x400g can black beans, rinsed, drained</li> <li>2 corn cobs, kernels removed</li> <li>375g jar mild thick and chunky salsa</li> <li>2 cups grated tasty cheese</li> <li>olive oil cooking spray</li> <li>smashed avocado, lime wedges, sour cream and coriander leaves, to serve</li> </ul> Salsa <ul> <li>½ small red onion, peeled, finely chopped</li> <li>2 vine-ripened tomatoes, deseeded, finely chopped</li> <li>½ lime, juiced</li> </ul> Method: <ol> <li>Preheat oven to 220°C fan forced. Lightly grease two large oven trays.</li> <li>Place onions in a shallow microwave-safe dish. Cover with damp paper towel. Microwave on High or 100 per cent power for 4 minutes until soft.</li> <li>Heat half the oil in a medium, non-stick frying pan over a medium heat. Add onions and sugar. Cook, stirring occasionally, for 15 minutes or until caramelized. Add seasoning. Cook, stirring for a further 1 minute.</li> <li>Divide onions evenly over half of each tortilla. Top with beans and corn. Spoon over salsa and sprinkle with cheese. Fold over to enclose.</li> <li>Place tortillas onto trays. Spray both sides lightly with cooking oil. Bake for 10 minutes, or until cheese is melted and tortillas are golden around the edges.</li> <li>Meanwhile, make salsa. Combine all ingredients in a bowl. Serve tacos with salsa, avocado, lime wedges, sour cream and coriander leaves.</li> </ol> Tips: <ul> <li>Serve tacos with chipotle mayonnaise instead of sour cream. For a spicy kick, add drained pickled jalapenos to the salsa.</li> <li>For a non-vegetarian option, replace 1 can of black beans with 300g chopped cooked chicken.</li> <li>To serve at a later time, make to the end of step 3 and place on a tray in the fridge. Kids can cook them between baking paper in a sandwich press.</li> </ul> Recipe by Australian Onions.

Food & Wine

Staying on your feet despite corns, calluses and cracked heels

Corns and calluses are skin that has toughened and thickened due to friction and pressure. While corns maybe inflamed and occur on or between the toes, calluses typically grow in a large area on the balls of the feet or heels and don’t usually hurt. Try these techniques to prevent common foot problems. <div id="page1" class="slide-show"> <div id="test" class="slide"> Wear supportive shoes Look for footwear that’s made of leather, is breathable and allows sweat to escape – the less you sweat, the less dried out your feet will become. Opt for shoes with ample width and toeroom. Practise good foot hygiene <div id="page2" class="slide-show"> <div id="test" class="slide"> <div class="slide-description"> This involves treating your feet to a bit of attention. Buff with a pumice stone and regularly moisturise. Over-the-counter remedies These are a good start in treating corns, cracked heels and calluses. Corns: Salicylic acid treatments are available as medicated patches or liquid drops and work by softening the thickened layer of skin. Follow instructions carefully. Cracked heel: As the skin on the soles of feet is about 2.5 times thicker than the skin on your face, use an intensive medicinal moisturiser that can penetrate the layers of tissue. Calluses: Shoe inserts and heel pads, available at your pharmacy, will help prevent calluses by providing additional cushioning and stability. When to see a doctor or podiatrist Make an appointment if you have a callus or corn that is painful or inflamed, or deep cracks that start to bleed – these are all signs of infection. This is vital if you have diabetes, poor circulation or impaired nerves in your feet. Written by Michelle Villett. This article first appeared in <a rel="noopener" href="https://www.readersdigest.com.au/healthsmart/beauty/skin/staying-your-feet-despite-corns-calluses-and-cracked-heels" target="_blank">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.innovations.com.au/c/readersdigestemailsubscribe?utm_source=over60&utm_medium=articles&utm_campaign=RDSUB&keycode=WRA93V">here’s our best subscription offer</a>. </div> </div> </div> </div> </div>

Beauty & Style

Scrumptious corn fritters

In this recipe, crisp, juicy corn kernels are added to a thick batter flavoured with chilli and fresh coriander, and then pan-fried in big spoonfuls. Piled on a bed of watercress and drizzled with a minted spring onion and yogurt sauce, the fritters make a quick, easy meal. <div id="ingredients">Ingredients: <ul> <li>1 cup (150g) plain flour</li> <li>1/2 teaspoon baking powder</li> <li>150 ml low-fat milk</li> <li>2 large eggs, lightly beaten</li> <li>3/4 cup (400g) frozen corn kernels, thawed and drained</li> <li>3 spring onions, finely chopped</li> <li>1 fat fresh red chilli, seeded and finely chopped</li> <li>3 heaped tablespoons chopped fresh coriander leaves</li> <li>salt and pepper</li> <li>1 tablespoon sunflower oi</li> <li>l100 g watercress, trimmed</li> </ul> Yogurt sauce <ul> <li>1 1/4 cups (310g) Greek-style yogurt</li> <li>4 spring onions, finely chopped</li> <li>2 tablespoons chopped fresh mint</li> <li>grated zest and juice of 1 lime</li> <li>salt</li> </ul> </div> Preparation: <div> <ol> <li>First make the yogurt sauce. Put the yogurt into a serving bowl and stir in the spring onions, mint, lime zest and a pinch of salt. </li> <li>Cover and chill while you make the fritters (keep the lime juice for use later).</li> <li>Sift the flour and baking powder into a bowl. Make a well in the centre and add the milk and eggs. </li> <li>Using a wooden spoon, mix together the milk and eggs, then gradually draw in the flour from around the edges. </li> <li>Beat with the spoon to make a smooth, thick batter. </li> <li>Alternatively, the batter can be made in a food processor: put the milk and egg in the container first, spoon the flour and baking powder on top, and process for a few seconds to blend.</li> <li>Add the corn kernels, spring onions, chilli and coriander to the batter, and season with salt and pepper to taste. Mix well.</li> <li>Heat a large, heavy frying pan, then brush with a little of the oil. </li> <li>Drop large spoonfuls of the fritter batter onto the pan – make about 4 fritters at a time – and cook over a moderate heat for 2 minutes, or until golden and firm on the underside.</li> <li>Turn the fritters over using a palette knife, and cook on the other side for about 2 minutes, or until golden. </li> <li>Remove the fritters from the pan and drain on paper towel. </li> <li>Keep warm while cooking the rest of the fritters in the same way, adding more oil to the pan as necessary.</li> <li>Arrange the watercress on 4 plates and sprinkle with the lime juice. </li> <li>Arrange the corn fritters on top and serve hot, with the yogurt sauce to be drizzled over.</li> </ol> This article first appeared in <a href="http://www.readersdigest.com.au/recipes/corn-fritters">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.innovations.com.au/c/readersdigestemailsubscribe?utm_source=over60&utm_medium=articles&utm_campaign=RDSUB&keycode=WRA87V">here’s our best subscription offer.</a> <img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /> </div>

Food & Wine

Man finds snake alive in brand new kitchen appliance

When Barry Downes arrived home from his post-Christmas shopping, he was just looking to relax and have a cup of tea with the kettle he had just bought. What he didn’t expect was something alive slithering out of the appliance box and into his kitchen. Downes, from Paddington, London, purchased the kettle from department store Argos on December 28. “I made a cup of tea and went to sit down to drink it,” said Downes. “When I came back into the kitchen I spotted something on the floor.” At first, Downes thought it was a piece of string or plastic packaging due to his sight problems. “I picked it up to put it in the bin, but then it started wriggling.” He then trapped the snake under a saucepan lid and called the RSPCA for assistance. The RSPCA identified the reptile as a young corn snake. Animal collection officer Ella Davies, who collected the snake, said it might have snuck into the box at a storage warehouse in the country. “Corn snakes are talented escape artists, so I suspect this little one has escaped from a vivarium somewhere,” said Davies. <iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fpermalink.php%3Fstory_fbid%3D2381499588543994%26id%3D305736432786997&width=500" width="500" height="822" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe> The unharmed snake will be transferred to a specialist centre before being relocated to a “proper” wildlife habitat. An Argos spokesperson said, “We’re surprised to hear about this incident, and are investigating with the supplier.” Meanwhile in Australia, a snake horrified shoppers as it <a href="https://www.oversixty.com.au/lifestyle/home-garden/my-worst-nightmare-woman-s-terrifying-discovery-in-shopping-centre-car-park">snuck into a car grill</a> in a shopping centre parking lot. Queensland also saw <a href="https://www.oversixty.com.au/health/caring/snake-bite-spike-9-people-hospitalised-in-one-day-after-increasing-number-of-attacks">nine people getting hospitalised for snake bites</a> in one night in December.

Home & Garden

Tuna, corn and capsicum jacket potatoes

A simple winter warmer that’s sure to fill you up, our tuna, corn and capsicum jacket potatoes are just too tantalisingly tasty for words. Serves: 4 Ingredients: <ul> <li>4 large potatoes</li> <li>425 can tuna in springwater, drained and flaked</li> <li>310g corn kernels, drained</li> <li>1 red capsicum, diced</li> <li>2 spring onion, chopped</li> <li>¼ cup mayonnaise</li> <li>Salt and pepper to season</li> </ul> Method: 1. Preheat oven to 180°C. 2. Scrub potatoes and prick with fork six times. Wrap in foil and bake for one hour or until tender. Remove from oven and leave to rest in foil. 3. Mix tuna, corn, capsicum and mayonnaise in a bowl. Season with salt and pepper. 4. Remove foil from potatoes and cut a cross across top of each potato. 5. Top with tuna mixture. Garnish with spring onions. Related links: <a href="/lifestyle/food-wine/2015/05/crab-cakes/">Crab cakes with dill mayonnaise</a> <a href="/lifestyle/food-wine/2015/05/spinach-and-lentil-soup/">Spinach and lentil soup</a> <a href="/lifestyle/food-wine/2015/05/vegetable-sausage-rolls/">Vegetable sausage rolls</a>

Food & Wine

Corn, prawn and chorizo fritters

These fritters make a great leisurely brunch to share with friends while away for a few days, or chilling at home. The combination of corn, prawns and chorizo is a great flavour match, particularly with the addition of sweet smoked paprika and cumin – just add a hit of chilli (feel free to add more if you like it hot), and you're almost done. I love these fritters served simply with sliced avocado and the super-quick chilli lime mayo, but to make them go even further, (and transform them into a substantial dinner dish), serve with runny-yolked poached or fried eggs, or even a few rocket leaves tossed in a little olive oil and a squeeze of lime. Another obvious side is a tomato salsa made with chopped ripe tomatoes, finely chopped red onion, coriander, chilli and ½ teaspoon of sugar – stir through a little olive oil and lime juice to serve. If you can't get your hands on fresh corn (or can't be bothered with the faff), drained tinned corn will work fine. Serves: 6 (makes 12) Ingredients: <ul> <li>3 cooked cobs corn</li> <li>300g raw prawns</li> <li>3 eggs</li> <li>1 red onion</li> <li>1 ¼ cups plain flour (plus 1-2 tablespoons extra if needed)</li> <li>1 ½ teaspoons baking powder</li> <li>1 teaspoon cumin</li> <li>½ teaspoon sweet smoked paprika</li> <li>½ teaspoon chilli flakes</li> <li>3 spring onions</li> <li>Sea salt and freshly ground black pepper</li> <li>200g chorizo (2), finely chopped</li> <li>½ red capsicum, finely chopped</li> <li>¼ cup olive oil</li> <li>3 avocados, halved and sliced</li> <li>Poached or fried eggs optional</li> </ul> For the coriander and lime mayo <ul> <li>2 cups coriander leaves</li> <li>½ cup good quality mayonnaise</li> <li>½ cup sour cream</li> <li>1 clove garlic, crushed</li> <li>Finely grated zest of 2 limes</li> </ul> Method: <ol> <li>Preheat the oven to 160 degrees Celsius.</li> <li>Stand the corn cobs upright and slice off the kernels. Roughly chop the prawns and set half aside.</li> <li>Put half of the corn into a food processor with half of the prawns and all of the eggs. Roughly chop half of the onion and add to the food processor, finely chop the remainder and reserve to garnish.</li> <li>Add the flour, baking powder and spices to the food processor and pulse to combine. Roughly chop two of the spring onions and add to the mixture. Finely slice the remaining spring onion and reserve to garnish. Season the mixture with salt and pepper and pulse again just until thick and very chunky.</li> <li>Tip out into a bowl and add the remaining corn kernels, chopped prawns, chorizo and red capsicum. Fold to combine.</li> <li>Heat oil, two tablespoons at a time and cook fritters in batches, 2-3 minutes each side until cooked through. (Keep cooked fritters in the oven while cooking the rest).</li> <li>Serve fritters with avocado, garnished with reserved spring onions and red onion, and a good dollop of coriander and lime mayo. If desired, also serve with fried or poached eggs.</li> <li>For the mayo, put all the ingredients into a small food processor and whiz to combine. Season to taste with sea salt and freshly ground black pepper. Coriander and lime mayo can be prepared up to three days before serving and stored in a sealed container in the fridge.</li> </ol> Written by Sarah Tuck. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Sarah Tuck/Stuff.

Food & Wine

Lost loves, money frittered and opportunities missed: What people most regret in life

Regrets, we've had a few… The things we've said, the things we haven't said. The people we have let walk out of our lives, the ones we've stuck with for too long. The opportunities we should have grabbed. The money we've frittered. If you are trying to avoid regret, you might heed a <a href="http://journals.sagepub.com/doi/abs/10.1177/1948550611401756" target="_blank">study</a> which found that negative feelings around what we won't do (inaction) last longer than those associated with what we do (action). Also, romantic regrets were the most common, ahead of work or financial ones. Psychologists say that regret achieves nothing, unless we use it to inspire us to act differently. If it becomes a subject of obsession, it is not serving us and we need to let it go. Sometimes the best way to do that is by confessing and moving on. In that spirit, Stuff readers and writers share their biggest regrets. We got married too young It seemed like a good idea at the time because our friends and work colleagues were embracing the next phase in life, that of getting married, buying a house and having children, though not always in that order. We were all in our early 20s. My wife, three years older than me, was very happy and satisfied. I wasn't and it took me 10 years to fully accept my unhappiness and end the marriage. We had two young daughters and although I had them join me at every opportunity and never defaulted on child support, it wasn't the same as having a live-in dad and they bore some of the scars of my decision. My advice to young people considering marriage is to think it through very, very carefully with mentors and people they trust to be honest with them as individuals and as a couple. I didn't really know my dad I wish I'd got to know my father better when he was alive. A mechanical engineer, he was a quiet, unassuming collector, inventor and master of his own shed-universe; a good-natured introvert comfortable in his own skin. [His] frustrating controlled-release of potentially interesting information was in stark contrast to the unsolicited chapter and verse that often emanated from my mother, usually about things we already knew or never wanted to know. But it was my father's tightly-ravelled brain I wanted to probe, not hers. I knew there must be a lot more to this quiet dry-witted man but he somehow managed to choke the life out of a cross-examination even before it started. I didn't protect my friend from bullying I watched my best friend in high school get bullied about her weight. I remember to this day the moment she came to me and said "you know what, I will show them". Six months to a year later she went from around 80kgs to under 40kgs. She developed an eating disorder, something that she will now deal with for her entire life. It got to a point that after she had eaten my friends and I would drive her around in a car and not let her out to make her keep the food down. This all came from bullying, some nasty words from "friends" who thought it was funny. I feel guilt, I could have done more to stop them. Why did I spend $30 a pop on cocktails? I wish I hadn't spent so much money on stuff I really didn't need, including $30-39 cocktails at high-end bars. I wish I'd started therapy way, way sooner. I wish I'd followed my gut and dumped jerks a lot earlier instead of trying to 'fix them'. I wish I'd actually gone to Berlin for a weekend when I lived in London because it's freaking shameful I didn't even step foot in Germany. I almost met Carrie Fisher Once when I was living in London I found out that Carrie Fisher was doing a book signing at a bookstore near my work. I wasn't at a very good place at the time, struggling with depression and my health, so I chose to go home and drown my sorrows rather than wait in line for an hour to meet someone who had been first a beloved childhood hero and later an inspiration to me as a writer and feminist. When she died in at the very tail end of December 2016, I was gutted. Writing now, I can't believe I made such a stupid decision not going to meet her. Sure, it was just a book signing, and she was "just" a celebrity, but I regret it tremendously. On the positive side, it made me make a promise to myself never to let depression get the better of me again and to push myself to do things I know I love, even when they seem too much of a "hassle". He could have been the one I am just back from a weekend away with an old boyfriend. We were last together when I was 21 and I had not yet come not out. We had a wonderful weekend and he said I was the most compatible person he's ever been with but perhaps here's not the same spark between us now. I will always wonder how life might have turned out if it had worked out the first time around. I should never have dieted Once you realise it's possible to lose a kilo a day by eating only steamed fish and vegetables, you're f...ed for life, and can never eat normally again. And any weight you do manage to lose, you have to eat so many fewer calories to maintain that than someone who was that weight naturally. Now I'll always be overweight and there's nothing I can do about it apart from further dieting, ultimately making problem worse. If I'd just learned that I was fine the way I was, and didn't need to diet from about 13 onwards, I would ironically be much lighter now, I think. I went back to work too soon I regret not spending more time with my girls when they were very young. I was back at work within a few months with each of them. We needed the money, but we could have made it work. I'll never get that time back. But I don't really believe in regret as you do what you think is best at the time. Maybe I should have had the baby My biggest regret is terminating a pregnancy in my 20s because my boyfriend didn't want to go ahead and I didn't want to trap him. It's hard to reach my late 40s and know now that it's not going to happen. I always had hope and knew that next time round I would be so happy to go ahead whatever the situation. I have always thought that actually it might have been the making of us as a couple and he would have made a great father. There is so much attached to this one decision. I could have been a vet I regret not working harder at school, particularly in maths and the sciences so that I could get into vet school. I could have worked with Kylie Minogue I wanted to be a backup dancer with Kylie Minogue but I didn't even try. Why didn't I appreciate how good I looked? I wish I had been kinder to myself about how I looked. Every time I see a current photo of myself I absolutely hate it and yet years later when I look back at old photos I think I look great in the photos. I still do it. Looking at photos from last year I'm thinking why did I hate that so much? I look MUCH better than I do now. And I really wish I'd bought those red leather shoes in Milan. I should have done a university exchange It would have been so easy, I'm not sure why I didn't go. There are people at uni whose whole job it is to arrange these for people. I can't tell you what I missed out with because I didn't go, but a friend of mine met his American girlfriend in Hungary five years ago, now she lives in New Zealand and they're still together. I should have taken that job When working for Hamilton City Council I was offered the opportunity to job exchange for a year in Bermuda, for tax-free income – in American dollars. I missed out on love I regret not pursuing a relationship with someone I feel loved me and vice versa but there were problems with timing, exes, and living in different cities. Written by Eleanor Black. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a>

Retirement Life

Zucchini, mint and cheese fritters

These fritters are delightful as a breakfast dish, lunch or light main meal. They are so moreish that you may even find yourself making them into bite-sized fritters and serving them as snacks. Serves: 4 Ingredients: <ul> <li>3 zucchini, about 500 g in total</li> <li>185 g crumbled fresh firm ricotta</li> <li>125 ml buttermilk</li> <li>2 large free-range eggs, separated</li> <li>110 g self-raising flour</li> <li>1 teaspoon baking powder</li> <li>½ teaspoon ground cumin</li> <li>½ teaspoon ground turmeric</li> <li>100 g crumbled feta</li> <li>3 spring onions, sliced</li> <li>Handful of fresh mint leaves, shredded</li> <li>2 garlic cloves, crushed</li> <li>Olive oil, for pan-frying</li> <li>100 g rocket, baby spinach or salad leaves</li> <li>Indian-style tomato chutney to serve</li> <li>Plain yoghurt, to serve</li> </ul> For the Indian-style tomato chutney <ul> <li>3 teaspoons black mustard seeds</li> <li>80 ml apple cider vinegar</li> <li>1 tablespoon cumin seeds</li> <li>1 tablespoon grated fresh turmeric</li> <li>1 tablespoon grated ginger</li> <li>4 garlic cloves, peeled</li> <li>1 kg tomatoes</li> <li>60 ml peanut oil</li> <li>55 g rapadura or brown sugar</li> <li>1 long red chilli, deseeded and finely sliced</li> <li>1 teaspoon sea salt</li> </ul> Method: <ol start="1"> <li>Coarsely grate the zucchini. Place in a sieve, squeeze out as much liquid as you can, then set aside.</li> <li>Put the ricotta, buttermilk and egg yolks in a large bowl, stirring until combined. Sift the flour, baking powder and spices over the ricotta mixture, then stir through until just combined. Stir in the zucchini, feta, spring onion, mint and garlic. Season with salt and freshly ground black pepper.</li> <li>Using an electric mixer on medium speed, beat the egg whites with a pinch of salt until stiff peaks form. Using a large spoon or spatula, gently fold the egg whites into the batter in two batches.</li> <li>Heat a large non-stick frying pan over low–medium heat. Drizzle a little olive oil into the pan. Working in batches, add 80 ml measures of the mixture to the pan and cook for 3 to 4 minutes on each side, or until puffed, well browned, and just cooked through.</li> <li>Serve the fritters warm, with the leafy greens, chutney and yoghurt.</li> </ol> For the Indian-style tomato chutney <ol start="1"> <li>Place the mustard seeds and vinegar in a small saucepan over medium heat. Bring to the boil, then reduce the heat slightly and simmer for about 4 minutes, or until the vinegar is reduced to about 1 tablespoon. Set aside to cool.</li> <li>Heat a small heavy-based frying pan over medium heat. Add the cumin seeds and toast, stirring often, for 1 to 2 minutes, or until fragrant. Tip the seeds into a mortar, add the cooled mustard seed mixture, turmeric, ginger and garlic and pound until combined.</li> <li>Cut the tomatoes in half horizontally and squeeze out the seeds. Grate the tomatoes using a box grater, discarding the skin (which will be left behind as you grate) – it is best to do this on a tray or plate to catch all the juices, to add to the saucepan.</li> <li>Heat the peanut oil in a heavy-based saucepan over medium heat. Add the pounded spice mixture, along with the grated tomatoes and their juice, sugar, chilli and salt. Simmer, uncovered, stirring occasionally, for about 45 minutes, or until the tomato is reduced to a pulp and the mixture is quite thick.</li> <li>Transfer to an airtight container and leave to cool, then store in the fridge where it will keep for up to 4 weeks – or seal the chutney in sterilised preserving jars and store in a cool dark place for up to 6 months.</li> </ol> <img width="135" height="189" src="https://oversixtydev.blob.core.windows.net/media/7265556/the-vegetable-cover_135x189.jpg" alt="The Vegetable Cover (4)" style="float: right;"/> This is an extract from The Vegetable: Recipes that celebrate nature by Vicki Valsamis and Caroline Griffiths, published by Smith Street Books, RRP AU$49.99 or NZ$59.99. Image credit: Chris Middleton.

Food & Wine

Maggie Beer’s sweet potato fritters with smashed avocado and salmon

“The beauty of this recipe is that you don’t need to precook any of the ingredients so it’s a quick process, particularly if you have a helper. The salmon could be cooked, raw or from a tin and well drained. Like all fritters they don’t take long but they need to cook at a low temperature to make sure the raw grated vegetables are cooked through and soft. The best avocados are those that haven’t been refrigerated, but when you consider the logistics of moving food around the country these days that’s more and more unlikely, so my tip is to buy them when they’re still hard and ripen them yourself at room temperature, which can easily take up to 10 days,” writes Maggie Beer in her new book Maggie’s Recipes for Life. Based on the latest scientific research and with the help of one of the world’s leading Alzheimer’s researchers Professor Ralph Martins, Maggie has created more than 200 recipes that help provide the nutrients we need for optimum brain health. The proceeds from the cookbook will be shared between the Maggie Beer Foundation and the Lions Alzheimer’s Research Foundation. Makes: 8 fritters Ingredients: <ul> <li>1 ripe Hass avocado</li> <li>Juice of 1 lime</li> <li>2 tablespoons extra virgin olive oil, plus extra to serve</li> <li>200 g salmon fillet, cooked and flaked (see note) or smoked or tinned salmon</li> <li>Dill or chervil sprigs and lime wedges, to serve</li> </ul> For the fritters <ul> <li>400 g sweet potato, peeled</li> <li>Sea salt flakes and freshly ground black pepper</li> <li>2 large leaves silverbeet, finely chopped</li> <li>1 spring onion, finely chopped</li> <li>2 free-range eggs</li> <li>1 teaspoon chopped coriander</li> <li>2 tablespoons extra virgin olive oil</li> </ul> Method: <ol> <li>Preheat the oven to 150˚C (fan-forced).</li> <li>To make the fritters, coarsely grate the sweet potato, then place in a bowl and mix in 1 teaspoon sea salt. Stand for 10 minutes, then drain the sweet potato and squeeze out any excess liquid.</li> <li>In a separate bowl, place the chopped silverbeet, spring onion, eggs and coriander. Add the sweet potato, season to taste and mix well.</li> <li>Heat the olive oil in a large frying pan over medium heat. Working in 2 batches, place 3 tablespoons of mixture for each fritter into the pan and press down with a spatula. Cook on both sides for 2–3 minutes or until golden, then drain on paper towel. Place on a baking tray, cover with foil and keep warm in the oven while you cook the remaining fritters.</li> <li>Smash the avocado flesh and lime juice in a bowl until smooth. Stir in the olive oil and season to taste.</li> <li>To serve, place 2 fritters on each plate. Top with the smashed avocado, salmon and sprigs of dill or chervil. Drizzle with olive oil and serve with lime wedges.</li> </ol> Note: If using fresh salmon, drizzle a little olive oil in a frying pan over high heat. Add the fish, skin-side down and cook for 3 minutes or to the point where it will almost burn. Remove the salmon, then quickly wipe out the pan with paper towel, being careful not to burn yourself. Add a drizzle of oil or a bit of butter to the pan, reduce the heat to low–medium and return the salmon to the pan, skin-side up. Cook for 2 minutes, then rest for 10 minutes. Remove and discard the skin, then flake the fish. <img width="119" height="159" src="https://oversixtydev.blob.core.windows.net/media/44680/image__119x159.jpg" alt="Image_ (12)" style="float: right;"/> This is an extract from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins, published by Simon & Schuster Australia, RRP $39.99. Photo credit: Dragan Radocaj

Food & Wine

Chipotle lamb and corn salsa soft tacos

Forget mince and packet mix – once you try this completely homemade chipotle lamb and corn salsa taco filling, you’ll never go back. Grill the corn on the barbecue to add some smoke and char for extra flavour and visual appeal. Serve with a Spanish rice for a light meal option. Substitute lamb for beef, pork or chicken. Serves: 2 Ingredients: <ul> <li>2 tablespoons peanut oil</li> <li>300 g cooked pulled lamb rib meat</li> <li>4 soft tacos (flour or corn)</li> <li>½ cup chopped coriander</li> </ul> For the salsa <ul> <li>1 avocado, chopped</li> <li>½ white onion, finely chopped</li> <li>½ cup corn kernels</li> <li>2 tablespoons olive oil</li> <li>½ teaspoon kosher salt</li> <li>½ teaspoon freshly cracked black pepper</li> <li>½ teaspoon agave sugar</li> </ul> For the sauce <ul> <li>½ cup light sour cream</li> <li>½ chipotle pepper</li> <li>juice of ½ lime</li> <li>¼ teaspoons kosher salt</li> <li>½ teaspoon agave sugar</li> </ul> Method: <ol start="1"> <li>To make the salsa, add the avocado, white onion, corn kernels, olive oil, salt, pepper and agave sugar to a mixing bowl and mix well. Set aside.</li> <li>To make the sauce, add the sour cream, chipotle pepper, lime juice, kosher salt and agave sugar to a small food processor and blend to a fine consistency.</li> <li>Heat the peanut oil in a grill pan over medium heat and add the cooked pulled lamb rib meat. Lightly fry to serving temperature. Ensure the meat is still tender and not dry or crispy. Remove the lamb once at temperature and set aside.</li> <li>Place the lamb on the taco, drizzle with the chipotle sauce and top with the corn salsa. Add the chopped coriander, to garnish.</li> </ol> <img width="119" height="131" src="https://oversixtydev.blob.core.windows.net/media/44154/ribs-cover_119x131.jpg" alt="Ribs Cover (1)" style="float: right;"/> This is an extract from Ribs, New Holland Publishers RRP $45.00 available from all good bookstores or online, www.newhollandpublishers.com.

Food & Wine

Sweet potato and zucchini fritters

Who doesn’t love fritters? These are one of my favourites. Sweet potato is an excellent natural carbohydrate, rich in fibre and when combined with protein and good fats from eggs and avocado, it’s great for blood sugar control. Serves: 4 Ingredients: <ul> <li>1 zucchini, grated</li> <li>1 small sweet potato, grated</li> <li>2 handfuls of coriander leaves, roughly chopped</li> <li>2 eggs, beaten</li> <li>2 teaspoons ground cumin</li> <li>2 tablespoons psyllium husks</li> <li>35 g coconut flour, sifted</li> <li>1 tablespoon coconut oil</li> </ul> To serve <ul> <li>100 g smoked salmon</li> <li>2 avocados, mashed</li> <li>freshly ground black pepper</li> <li>1 lemon, cut into wedges</li> </ul> Method: <ol> <li>Mix together the zucchini, sweet potato, coriander and beaten eggs in a large bowl, then add the cumin, psyllium husks and coconut flour and mix together really well to form a nice, thick batter.</li> <li>Divide the fritter mixture evenly into eight pieces and use your hands to shape each into balls.</li> <li>Melt the coconut oil in a large frying pan over a medium heat. Add the fritters and flatten slightly with the back of a spoon, then cook for 3-4 minutes on each side until cooked through and golden and crispy on the outside.</li> <li>To serve, divide the fritters among plates and top with the smoked salmon and mashed avocado. Season with freshly ground black pepper and serve with lemon wedges for squeezing.</li> </ol> <img width="163" height="215" src="https://oversixtydev.blob.core.windows.net/media/38590/28-by-sam-wood-cover_163x215.jpg" alt="28 By Sam Wood Cover (2)" style="float: right;"/> This is an edited extract from 28 by Sam Wood published by Hardie Grant Books RRP $39.99 and is available in stores nationally. Food Photography: Chris Middleton / Lifestyle Photography: Rich MacDonald

Food & Wine

Sweet potato, red onion and coriander fritters

This is excellent dinner fodder – though equally good for a picnic. I suppose purists will point out that these are more like little frittatas, but I'm not a fan of using flour in fritters, as I think it makes them a bit stodgy. The sweet potato and egg act well enough as a binder. If chilli is your thing, throw some in. You may want to add some grated courgette, once it comes back into season. I'm also a big fan of those fried shallots (easily available from Asian supermarkets) to sprinkle over the top of the cooked fritters, or to include in the mixture. Serves: 4 Ingredients: <ul> <li>2 large sweet potato</li> <li>1 red onion</li> <li>Salt and pepper</li> <li>Olive oil</li> <li>1 teaspoon cumin seeds</li> <li>1 tablespoon of grated parmesan</li> <li>Handful of coriander (stalks included), finely chopped</li> <li>2 eggs, lightly beaten</li> <li>50g butter, for frying</li> </ul> Method: <ol> <li>To begin, preheat the oven to 180°C.</li> <li>Wash the sweet potato and chop into small chunks.</li> <li>Slice the red onion into thin wedges, toss with the sweet potato and a bit of olive oil in a roasting dish, scatter over a bit of salt and pepper, and bake for 20 minutes or so, until the kumara is soft and the onion has caramelised down nicely.</li> <li>Remove and allow to cool.</li> <li>Transfer the sweet potato and onion to a mixing bowl and mash everything up a bit.</li> <li>Add the cumin, parmesan and chopped coriander, and mix well, then fold in the beaten egg and season well. Get a pan going over a moderate heat.</li> <li>Add a little more olive oil and a bit of butter, and fry dollops of the mixture gently for several minutes on both sides until golden brown.</li> <li>Pop the cooked fritters on top of a paper towel to drain off excess oil while you do the rest. Serve immediately, while they are still warm.</li> </ol> Don’t you love fritters? What’s your favourite type? Let us know in the comments. Image credit: Stuff.co.nz / Jason Creaghan Written by Simon Mannering. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/diabetes-friendly-corn-fritters/">Diabetes-friendly corn fritters</a> <a href="/lifestyle/food-wine/2016/05/zucchini-and-corn-fritters-with-smoked-salmon/">Zucchini and corn fritters with smoked salmon</a> <a href="/lifestyle/food-wine/2016/03/black-bean-chilli-with-corn-fritters/">Black bean chilli with corn fritters</a>

Food & Wine

Bean, corn and avocado quesadillas

Mexican is one of our favourite cuisines, but it’s also often one of the unhealthiest. These quesadillas provide tons of healthy nutrients without compromising on taste. Serves: 4 Ingredients: <ul> <li>8 flour tortillas</li> <li>400g can red kidney beans, rinsed and drained</li> <li>1 cup corn kernels, drained</li> <li>1 avocado, finely chopped</li> <li>1 cup reduced fat grated cheese</li> <li>2 large tomatoes, diced</li> <li>Ground pepper, to taste</li> </ul> Method: <ol> <li>Sprinkle a tortilla with a quarter of the beans, corn, avocado and cheese. Season with pepper and cover with a second tortilla.</li> <li>Repeat three times until all ingredients are used.</li> <li>Spray a large frying pan with oil and place on a medium-high heat.</li> <li>Add one quesadilla and cook for two minutes until golden. Flip and cook the opposite side until golden. Set aside.</li> <li>Repeat with remaining quesadillas.</li> <li>Cut each quesadilla into four pieces and serve with diced tomato on top.</li> </ol> What’s your favourite Mexican dish? Tell us about it in the comments below. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/08/sweet-potato-mushroom-goji-berry-and-chilli-soup/">Sweet potato, mushroom, goji berry and chilli soup</a> <a href="/lifestyle/food-wine/2016/07/mexican-bean-soup/">Mexican bean soup</a> <a href="/lifestyle/food-wine/2016/01/chicken-fajitas/">Chicken Fajitas</a>

Food & Wine

Corn fritters

Simple to make, these corn fritters will delight both young and old. Serve in the morning for an extra-special breakfast. Ingredients: <ul> <li>1 cup self-raising flour</li> <li>2 tablespoons cornflour</li> <li>2 eggs, separated</li> <li>¼ cup milk</li> <li>250g sweet corn</li> <li>2 spring onions, finely chopped</li> <li>Sour cream, to serve</li> </ul> Method: 1. Sift flour and cornflour into a bowl, add egg yolks and milk, mixing well. 2. Whip egg whites until stiff and gently fold into flour mixture. Stir in the sweet corn, spring onion and season with salt and pepper. 3. Heat a little oil in a frying pan. Drop heaped tablespoons of mixture into pan and spread to approximately eight-cm in diameter. Cook until golden brown, turn and cook other side. Repeat to make eight corn fritters. 4. Serve straight away with sour cream, if desired. Related links: <a href="/lifestyle/food-wine/2015/04/cheese-and-bacon-baked-potatoes/" target="_blank">You won’t regret making these cheese and bacon roasted potatoes</a> <a href="/lifestyle/food-wine/2015/04/pesto-bruschetta/" target="_blank">This macadamia pesto bruschetta is a great light lunch or snack</a> <a href="/lifestyle/food-wine/2015/04/avocado-hummus/" target="_blank">For a light dip that’s easy to whip up, try this avocado hummus</a>

Food & Wine

Our Partners

Over 60

News

Shop

Catalogues

Contests

Entertainment

Travel

Health

Lifestyle

Finance

Property

Games

Information

Keep up to date

Search

What happened to the McCain Super Juicy Corn girl?

Sweet potato, corn and bean salad

Caramelised onion, bean and corn tacos

Staying on your feet despite corns, calluses and cracked heels

Scrumptious corn fritters

Man finds snake alive in brand new kitchen appliance

Tuna, corn and capsicum jacket potatoes

Corn, prawn and chorizo fritters

Lost loves, money frittered and opportunities missed: What people most regret in life

Zucchini, mint and cheese fritters

Maggie Beer’s sweet potato fritters with smashed avocado and salmon

Chipotle lamb and corn salsa soft tacos

Sweet potato and zucchini fritters

Sweet potato, red onion and coriander fritters

Bean, corn and avocado quesadillas

Corn fritters

Our Partners