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Delicious roast tomato and capsicum soup with crispy chorizo and fresh basil

<p>Packed with flavour you’ll be making this soup again and again, it’s perfect for the whole family and really cheap to make.</p> <p><strong>Ingredients</strong></p> <ul> <li>4 large capsicums</li> <li>6 large vine ripened mixed tomatoes (yellow, purple, red etc)</li> <li>1 punnet cherry tomates</li> <li>2 garlic cloves</li> <li>2 celery stalks</li> <li>1 red onion</li> <li>1 tbs tomato puree</li> <li>120g chorizo sausage (cut into cubes)</li> <li>½ bunch basil</li> <li>1 tin kidney beans</li> <li>Olive oil</li> <li>Salt and pepper</li> </ul> <p><strong>Directions</strong></p> <p>1. Cut the top off your capsicums and scoop out the seeds then place upside down onto an oven proof tray lined with greaseproof paper. Slice the large tomatoes into ¼s and place on the tray with the whole cherry tomatoes. Slice your red onion into ¼s and add them to the tray.</p> <p>2. Drizzle with olive oil and season well with salt and pepper and make sure all the veg is coated. Roast in the oven at 220°C for 15-20 mins until they start to colour and the skin from the capsicum blisters. Once cooked remove and leave to one side.</p> <p>3. In a pan slowly fry the chopped garlic and sliced celery. Remove the thin skin from the chorizo and dice then add ½ of the sausage and some finely chopped basil stalks to the pan. Cook for 2-3 mins until golden brown.</p> <p>4. Next add the tomato puree to the chorizo and cook for another 2 mins, add a little water so the tomato puree doesn’t burn.</p> <p>5. Once the capsicum has cooled, carefully remove the skin then roughly chop. Add the capsicum, roasted tomato and onion to a large thick bottomed pan along with the chorizo mix in the pan.</p> <p>6. Add 1 litre of boiling chicken stock to the pan and bring back to the boil. Whilst the soup is coming to the boil fry off the other half of the diced chorizo until really crispy then tip onto some kitchen roll to remove some of the grease.</p> <p>7. As soon as the soup starts to boil remove from the heat. Blend until smooth and adjust the seasoning, careful not to add too much salt. Add ½ bunch of basil leaves and blend once more.</p> <p>8. Finally mix in a tin of drained kidney beans into the soup and serve. Top with crispy chorizo.</p> <p><strong>Tips</strong></p> <p>Double the batch and freeze it until you need a quick dinner one evening. Remember this has meat in it so make sure to remove from the freezer the night before and heat until piping hot before serving.</p> <p>Recipe courtesy of Richard Kerrigan, <a href="https://www.instagram.com/rkthebeachlife/">The Beach Life</a>, Qualified Chef and Personal Trainer.</p> <p><em>Republished with permission of </em><a href="https://www.wyza.com.au/recipes/roast-tomato-and-capsicum-soup-with-crispy-chorizo-and-fresh-basil.aspx"><em>Wyza.com.au.</em></a></p>

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Simple tasty cauliflower with crispy crumbs

<p>The crispy golden topping in this simple side dish is usually made by frying the breadcrumbs in a generous quantity of butter. This version uses a modest portion of olive oil and fresh herbs to flavour a topping that tastes good with all steamed or boiled vegetables.</p> <div id="ingredients"><strong>Ingredients:</strong> <ul class="no-bullet"> <li>1 cauliflower, trimmed and broken into florets</li> <li>2 tablespoons extra virgin olive oil</li> <li>1¼ cups (100 g) fresh breadcrumbs</li> <li>salt and pepper</li> <li>1 tablespoon chopped fresh thyme</li> <li>1 tablespoon chopped fresh tarragon</li> <li>2 tablespoons chopped fresh flat–leaf parsley</li> <li>sprigs of fresh herbs to serve (optional)</li> </ul> </div> <p><strong>Preparation:</strong></p> <div> <ol> <li>Prepare a saucepan of boiling water with a steamer on top.</li> <li>Steam the cauliflower for about 15 minutes or until tender but not soft.</li> <li>Meanwhile, heat the oil in a non–stick frying pan or saucepan.</li> <li>Add the breadcrumbs and stir well to coat the crumbs as evenly as possible with oil.</li> <li>Cook over a moderate heat, stirring often, for about 10 minutes or until the crumbs are well browned and crisp.</li> <li>As the crumbs cook, the oil will seep out of those that absorbed it initially, allowing the rest to become evenly crisp.</li> <li>Transfer the cauliflower to a warm serving dish.</li> <li>Season the crumbs to taste and mix in the thyme, tarragon and parsley.</li> <li>Sprinkle the crumb mixture over the cauliflower.</li> <li>Garnish with sprigs of herbs, if using, and serve.</li> </ol> <p><em>This article first appeared in </em><span><a href="http://www.readersdigest.com.au/recipes/cauliflower-with-crispy-crumbs"><em>Reader’s Digest</em></a><em>. For more of what you love from the world’s best-loved magazine, </em><a href="http://readersdigest.innovations.com.au/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRA87V"><em>here’s our best subscription offer.</em></a></span></p> </div> <p><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" /></p>

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Crispy oat patties

<p>In place of breadcrumbs, add ground or processed rolled oats to hamburger patties, meatloaf or meatballs to give them extra body and help bind the mixture.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>Rolled oats</li> <li>Your favourite patty, meatloaf or meatball recipe.</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>This clever trick will create a crispy coating and add texture and colour.</li> <li>Simply use the recipe to your favourite meat or vegetarian patties.</li> <li>Coat them in rolled oats and chill in the fridge before frying.</li> <li>Voila! You’ve got the tastiest patties you’ve ever had!</li> </ol> <p><em>Written by Bernadette Hogg. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Stuff.co.nz / Manja Wachsmuth.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, 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%20%20%20" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

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Crispy chicken tacos with lime aioli

<p>These tacos are a flavoursome, refreshing and light meal option. Try them tonight.</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>Vegetable oil, to shallow-fry</li> <li>600g chicken breast schnitzels</li> <li>150g (1/2 cup) aioli</li> <li>1 tablespoon lime juice</li> <li>6 tortillas</li> <li>80g (1 cup) red onion, chopped</li> <li>1 avocado, peeled, stoned, chopped</li> <li>200g punnet tomatoes, halved</li> <li>80g of red capsicum, chopped</li> <li>1/3 cup parsley leaves</li> <li>Lime wedges, to serve</li> </ul> <p><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <p>1. Heat oil on medium-high heat in a large frying pan. Add chicken and cook for 2 mins each side or until golden. Transfer to a plate lined with paper towel and thickly slice.</p> <p>2. Combine aioli and lime juice into a small bowl.</p> <p>3. Take half the aioli mixture and divide among tortillas. Top with sliced onion, chicken, avocado, tomato, remaining aioli mixture, capsicum and parsley leaves. Serve with lime wedges.</p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, </em>The Way Mum Made It<em>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website,</em><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;"> head to the abcshop.com.au to order your copy now<em>.</em></span></a></strong></p>

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Crispy beef rice cakes

<p>Shake up your dinner routine with these perfectly-portioned and satisfying crispy beef rice cakes. Lovers of sushi will be fans at the first bite!</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>600g (3 cups) sushi or short grain rice, rinsed, drained  </li> <li>2 tablespoons sesame oil, plus extra to drizzle</li> <li>300g beef mince</li> <li>75g butter, melted</li> <li>11/2 tablespoons white miso paste</li> <li>1 teaspoon caster sugar</li> <li>2 spring onions, white part finely chopped, green part thinly sliced</li> <li>1 nori sheet, toasted, thinly sliced (optional)</li> <li>1 1/2 tablespoons mirin</li> <li>2 1/2 tablespoons soy sauce</li> <li>60ml rice vinegar</li> <li>1 teaspoon caster sugar</li> <li>2 small ripe avocados, halved, thinly sliced</li> <li>2 large handfuls mixed salad leaves</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Put the rice in a saucepan with 750ml water. Cover with a lid and bring to the boil over medium heat.</li> <li>Reduce the heat to low and simmer for 10 minutes then turn off the heat and allow to stand for a further 5 minutes. Heat 1 tablespoon of the sesame oil in a large frying pan over medium-high heat. Fry the beef mince for 5 minutes, stirring, until browned.</li> <li>Meanwhile, whisk the butter, miso paste and sugar in a bowl until combined. Stir 1/4 cup miso butter and the finely chopped spring onion into the beef mixture to combine, reserving the remaining miso butter.</li> <li>Roll 1/8 of the rice (150g) into a ball and make an indent in the centre. Place 2 tablespoons of the beef mixture inside then enclose with rice and shape into a triangle or your desired shape. Repeat with the remaining mixture.</li> <li>To make the salad dressing, whisk the remaining 1 tablespoon sesame oil with the mirin, soy sauce, rice vinegar and caster sugar until the sugar has dissolved. Heat a frying pan over medium heat. Drizzle the rice cakes with sesame oil on both sides.</li> <li>Fry for 5 minutes each side until golden and crisp.</li> <li>Toss the avocado and salad leaves with the dressing and serve alongside the rice cakes, with the remaining miso butter, and top with sliced spring onion and nori.</li> </ol> <p><em>Written by Olivia Andrews. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, 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"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/08/thai-beef-grain-bowl/"><span style="text-decoration: underline;"><em><strong>Thai beef grain bowl</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/08/chickpea-salad-roasted-pumpkin-sun-dried-tomato-and-feta/"><span style="text-decoration: underline;"><em><strong>Chickpea salad with roasted pumpkin, sun-dried tomato and feta</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/08/kung-pao-chicken/"><span style="text-decoration: underline;"><em><strong>Kung pao chicken</strong></em></span></a></p>

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Potato and crispy bacon soup

<p>On a cold winter’s night we can’t think of anything nicer than sitting on the couch, curled up in a blanked with this tasty potato and crispy bacon soup.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 tablespoon extra-virgin olive oil</li> <li>100g bacon, finely chopped</li> <li>6 fresh marjoram sprigs</li> <li>Onion, chopped</li> <li>2 crushed garlic cloves</li> <li>1kg potatoes, peeled and cut into cubes</li> <li>1 tablespoon stock powder</li> <li>6 cups of water</li> <li>¼ cup sour cream, plus extra to serve</li> <li>Crusty bread to toast and serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin, heat the extra-virgin olive oil in a large saucepan over a medium heat.</li> <li>Add bacon and cook, stirring, for about six minutes or until the bacon is crisp.</li> <li>Add your marjoram and cook for an extra minute, before transferring to a place.</li> <li>Add onion and garlic to pan and cook, stirring, for about four minutes.</li> <li>Add potato and cook, stirring, for an extra two minutes.</li> <li>Add stock powder and water and bring to the boil, cooking for 20 minutes or until tender.</li> <li>Remove a cup of the potato and set aside.</li> <li>Remove the soup from the heat and add your sour cream.</li> <li>Using a stick blender, blend the soup until it becomes smooth.</li> <li>Season with pepper to your liking.</li> <li>Divide reserved potato between serving bowls and top with soup.</li> <li>Spring bacon and marjoram, and top with a dollop of sour cream.</li> <li>Serve with crusty toasted bread, adding extra pepper and olive oil if desired.</li> </ol> <p>Doesn’t this recipe sound incredible? What’s your favourite type of soup to enjoy when you’re trying to warm up on a cold winter’s night?</p> <p>Let us know in the comments!</p> <p><strong><em>No matter where you’re travelling to, making sure you know how to access your cash while away – and in the most affordable way – is very important. Easy to use and with countless benefits, the Over60 Cash Passport allows you to securely access your cash in the same way you use an ATM or credit card­. <a href="https://oversixty.cashpassport.com.au"><span style="text-decoration: underline;">To apply for a card today, click here.</span></a></em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/06/creamy-chicken-bacon-lentil-soup-with-ciabatta/"><span style="text-decoration: underline;"><em><strong>Creamy chicken, bacon and lentil soup with ciabatta</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/creamy-spinach-soup/"><span style="text-decoration: underline;"><em><strong>Creamy spinach soup</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/cream-of-mushroom-soup/"><strong><em><span style="text-decoration: underline;">Cream of mushroom soup</span></em></strong></a></p>

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How to cook the perfect crispy skin salmon

<div dir="ltr"> <div id="divtagdefaultwrapper"> <div>If you’ve ever cooked salmon or trout at home before, you’ll notice it’s never quite as crispy as it is in restaurants. In fact, the skin can turn out completely soggy. This recipe from Jill Dupleix from <a href="http://www.goodfood.com.au" target="_blank">Good Food</a> will help you cook salmon like a pro.</div> </div> </div> <div></div> <div><span style="text-decoration: underline;">Serves:</span> 2</div> <div> </div> <div><span style="text-decoration: underline;">Ingredients:</span></div> <div dir="ltr"> <div id="divtagdefaultwrapper"> <ul> <li>2 x 180g salmon or trout fillets, skin on</li> </ul> </div> </div> <div dir="ltr"> <div id="divtagdefaultwrapper"> <ul> <li>2 tsp vegetable oil</li> </ul> </div> </div> <div dir="ltr"> <div id="divtagdefaultwrapper"> <ul> <li>Salt and pepper</li> </ul> <div> </div> <div><span style="text-decoration: underline;">Method:</span></div> <div><ol> <li>Remove any moisture from the fish with a paper towel</li> <li>Place a decent sized frying pan on medium heat with the vegetable oil, and once hot, add the fish skin-side down.</li> <li>Use a flat spatula to press the fish into the pan, preventing it from curling up and distributing the heat evenly.</li> <li>The fish will change from orange to pink as it cooks, so when about three quarters of the side of the fillet has changed (this should take about two or three minutes), then turn the fish over and cook for a further 30 seconds or until cooked to preference.</li> <li>Serve skin-side up with a bed of your favourite green veggies.</li> </ol></div> <div></div> <div><strong><span style="font-family: Calibri, Arial, Helvetica, sans-serif; font-size: medium;">Related links:</span></strong></div> <div><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/03/bang-bang-chicken-noodle-salad/"><strong><em><span style="font-family: Calibri, Arial, Helvetica, sans-serif; font-size: medium;"><span style="text-decoration: underline;">Bang bang chicken noodle salad</span></span></em></strong></a></div> <div><strong><em><a href="/lifestyle/food-wine/2016/03/malaysian-fish-curry/"><span style="font-family: Calibri, Arial, Helvetica, sans-serif; font-size: medium;"><span style="text-decoration: underline;">Malaysian fish curry</span></span></a></em></strong></div> <div><strong><em><a href="/lifestyle/food-wine/2016/03/prawn-and-tofu-stir-fry/"><span style="font-family: Calibri, Arial, Helvetica, sans-serif; font-size: medium;"><span style="text-decoration: underline;">Prawn and tofu stir-fry</span></span></a></em></strong></div> </div> </div>

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Mashed potato with spring onions and crispy bacon

<p>Creamy mashed potatoes are enhanced with bacon and spring onion flavours in this twist on the old classic.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>700g potatoes, peeled and cut into pieces</li> <li>50g butter</li> <li>3 bacon rashers, coarsely chopped</li> <li>Olive oil</li> <li>Salt and pepper</li> <li>3 spring onions, white and green part, thinly sliced</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <ol> <li>Place potatoes in saucepan of salted boiling water and cook for 10 minutes or until tender. Drain and return potatoes to the empty pan. Mash well. Add butter and mix thoroughly. Season with salt and pepper.</li> <li>Meanwhile, sauté bacon in oiled frying pan over medium heat until crispy. Sprinkle bacon and spring onion onto mash. Serve.</li> </ol> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><em><a href="/lifestyle/food-wine/2015/06/smooth-hummus/">Smooth hummus dip</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="/lifestyle/food-wine/2015/05/crab-cakes/">Crab cakes with dill mayonnaise</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="/lifestyle/food-wine/2015/04/crusted-fish-fillets/">Parsley and macadamia-crusted fish fillets</a></em></strong></span></p>

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Crispy mashed potato balls

<p>Crispy on the outside, creamy on the inside, and delicious all over – these fried mashed potato balls will be gobbled up in no time. Make sure you keep this recipe on hand as they’re great way to use up leftover potatoes.</p> <p><strong><span style="text-decoration: underline;">Makes</span>:</strong> 24</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>2 cups mashed potatoes, room temperature</li> <li>2 eggs, whisked</li> <li>½ cup dried bread crumbs</li> <li>½ cup shredded cheddar cheese</li> <li>Olive oil, for frying</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <p>1. In a large bowl, combine mashed potatoes, one egg and cheese. In separate dishes, place the remaining egg and breadcrumbs. Shape the mashed potato into balls, dip in egg and roll in breadcrumbs. Freeze mashed potato balls for at least 15 minutes.</p> <p>2. Heat two centimetres of oil in large frying pan. Fry mashed potato in batches for three minutes, turning once halfway, or until golden brown and crispy. Use a slotted spoon to remove to a paper towel-lined plate to drain. Serve warm with your favourite dipping sauce.</p>

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Crispy potato roast

<p>If you like a traditional potato bake, but don’t like the heavy cream and cheese that go along with that, you might want to try this crispy spin on that classic dish.</p><p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p><ul><li>1kg russet potatoes, peeled</li><li>1 ½ tablespoons butter, melted</li><li>1 ½ tablespoons extra-virgin olive oil</li><li>2 shallots, peeled and thinly-sliced</li><li>Salt</li><li>¼ to ½ teaspoon ground pepper (or red pepper flakes)</li><li>50g diced bacon</li><li>3 to 4 sprigs fresh thyme</li></ul>

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