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National Duck Day: Diana Chan’s Luv-a-Duck Peking Duck breast with egg noodles, five spice sauce and fresh cucumber salad

The family owned business and Australia’s leading duck producer Luv-a-Duck has partnered up with MasterChef alum and duck lover Diana Chan, to officially launch National Duck Day, which falls on Tuesday May 23rd, 2023. Diana Chan is a Malaysian-Australian and won the 9th season of MasterChef in 2017. She has since become a well-known TV host, menu designer, product creator and restaurateur, turning her passion for food into her career. Diana Chan’s Luv-a-Duck Peking Duck breast with egg noodles, five spice sauce and fresh cucumber salad Serves: 2 Prep time: 10 mins Cook time: 10 mins INGREDIENTS: <ul> <li dir="ltr" aria-level="1"> 2 x precooked Luv-A Duck peking duck breasts </li> <li dir="ltr" aria-level="1"> 1 x 400g packet fresh egg noodles (medium thickness) </li> </ul> For the five spice sauce: <ul> <li dir="ltr" aria-level="1"> 1 tbsp cooking oil </li> <li dir="ltr" aria-level="1"> 2 cloves garlic, minced </li> <li dir="ltr" aria-level="1"> 3 shallots, finely diced </li> <li dir="ltr" aria-level="1"> 50g galangal, sliced </li> <li dir="ltr" aria-level="1"> 50g ginger, sliced </li> <li dir="ltr" aria-level="1"> Leftover liquid from the packet </li> <li dir="ltr" aria-level="1"> 1 tbsp five spice powder </li> <li dir="ltr" aria-level="1"> 1 tbsp tapioca starch mixed with 2 tbsp of water </li> </ul> For the cucumber salad: <ul> <li dir="ltr" aria-level="1"> 1 continental cucumber, halved and sliced into 5mm thick chunks </li> <li dir="ltr" aria-level="1"> 30g coriander, roughly chopped </li> <li dir="ltr" aria-level="1"> 1 tbsp black vinegar </li> <li dir="ltr" aria-level="1"> 1 tsp sugar </li> <li dir="ltr" aria-level="1"> 1 tbsp soy sauce </li> </ul> To garnish: <ul> <li dir="ltr" aria-level="1"> Freshly sliced spring onions </li> <li dir="ltr" aria-level="1"> 1 tsp toasted sesame seeds </li> </ul> METHOD: <ol> <li dir="ltr" aria-level="1"> Cook the peking duck breasts according to the packet instructions (microwave or oven) and set aside somewhere warm. </li> <li dir="ltr" aria-level="1"> Preheat a large braising pot or wok. Add cooking oil. Add the garlic, shallots, galangal and ginger and fry until aromatic - about 3 minutes or so. Add the sauce from the packet and the five spice. Allow to reduce for 10 minutes. </li> <li dir="ltr" aria-level="1"> Mix tapioca starch with water. Pour it into the sauce liquid while stirring at the same time and the liquid will start to thicken. You can add more tapioca mixture if you don't think the sauce is thick enough. </li> <li dir="ltr" aria-level="1"> While the sauce simmers, reheat the noodles according to the packet instructions. </li> <li dir="ltr" aria-level="1"> To assemble, remove the cooked duck breasts from the packet and slice them into 5mm thickness. </li> <li dir="ltr" aria-level="1"> In a mixing bowl, add in all the ingredients for the cucumber salad and mix to combine. </li> <li dir="ltr" aria-level="1"> Place the reduced sauce into the serving bowls, divide the noodles into 2 portions, top with the duck breasts and pour over the sauce. Serve with the cucumber salad on the side. Garnish with some spring onions and sesame seeds. </li> </ol> Image credit: Luv-A-Duck

Food & Wine

Enjoy the taste of summer with a mango and cucumber noodle salad

Enjoy the taste of summer with this refreshing salad. Serves: 6 as side salad Prep time: 30 mins Cooking time: 0 mins Ingredients <ul> <li style="font-weight: 400;">2 large Calypso® mangoes</li> <li style="font-weight: 400;">200g Qukes®, sliced into rounds </li> <li style="font-weight: 400;">100g dried rice vermicelli noodles </li> <li style="font-weight: 400;">1 1/2 cups fresh herbs (like mint, coriander, Thai basil)</li> <li style="font-weight: 400;">125g snow peas, shredded</li> <li style="font-weight: 400;">1 long red chilli, thinly sliced</li> <li style="font-weight: 400;">1/2 baby wombok, shredded</li> <li style="font-weight: 400;">1/4 red cabbage, shredded</li> <li style="font-weight: 400;">3/4 cup roasted salted cashews or macadamia nuts</li> </ul> Dressing <ul> <li style="font-weight: 400;">1/3 cup coconut water</li> <li style="font-weight: 400;">1/4 cup sweet chilli sauce</li> <li style="font-weight: 400;">1 tbs grated ginger</li> </ul> Method <ol> <li style="font-weight: 400;">Cut the cheeks from the mango. Using a large spoon, carefully scoop the flesh out in 1 piece. Thinly slice the mango crossways. </li> <li style="font-weight: 400;">Prepare the noodles following packet directions. Refresh under cold water and drain well. Use kitchen scissors to cut noodles into thirds. Transfer to a large bowl and add the Qukes®, herbs, snow peas, chilli and mango slices.</li> <li style="font-weight: 400;">Combine all the dressing ingredients together and season with salt. Pour three-quarters over the salad and toss gently to combine.</li> <li style="font-weight: 400;">Combine the wombok and cabbage and arrange over base of large serving platter or board. Top with mango salad. Scatter over the cashews. Spoon over remaining dressing and serve. </li> </ol> Tip: You can add shredded chicken or chopped prawns to turn this salad into a main meal. Recipe courtesy of Calypso Mangos.

Food & Wine

Chilled cucumber and avocado soup

As we get closer to spring, this delicious chilled soup is perfect to cool down on warm days, and healthy to boot! Ingredients: <ul> <li>1 cucumber, peeled and sliced (reserve 6 slices for decoration)</li> <li>2 avocados, peeled and de-stoned</li> <li>2 jalapeno peppers, halved and deseeded</li> <li>4 spring onions, roughly chopped</li> <li>20ml extra virgin olive oil</li> <li>100g natural yoghurt</li> <li>40g crème fraiche</li> <li>200ml chicken or vegetable broth</li> <li>5-10g fresh dill</li> <li>1 lemon, juice only</li> <li>Sea salt and freshly ground black pepper</li> </ul> To serve: <ul> <li>Extra virgin olive oil</li> <li>6 cucumber slices</li> <li>Dill sprigs</li> <li>1 tomato, deseeded and diced</li> <li>Hot sauce, such as cholula</li> </ul> Method: <ol> <li>Put all the ingredients for the coup into a food processor or blender and blitz for about 5 minutes until silky smooth.</li> <li>Scrape any soup from the sides down and blitz for another minute or two.</li> <li>Taste, and add a pinch of salt and some pepper, if you think it needs it.</li> <li>To serve, divide between two bowls and top with a good drizzle of olive oil, the cucumber slices, dill sprigs, tomatoes and a few dashes of hot sauce.</li> </ol> This is an edited extract from <a href="http://t.dgm-au.com/c/185116/69171/1880?u=https://www.booktopia.com.au/pioppi-diet-dr-aseem-malhotra/prod9781405932639.html">The Pioppi Diet by Dr Aseem Halhotra & Donal O'Neill</a>, Penguin Books, RRP $24.99. Republished with permission of <a href="https://www.wyza.com.au/recipes/chilled-cucumber-and-avocado-soup.aspx">Wyza.com.au</a>.

Food & Wine

Greek-spiced lamb cakes with cucumber, tomato & radish salad

This Mediterranean-inspired lamb dish with cucumber, tomato and radish salad makes the perfect lunch or light dinner on a hot summer’s day. Oh, and if you needed any extra incentive, did we mention this meal contains less than 1,900kj (450 calories)? Serves: 2 Ingredients: For the Greek-spiced lamb cakes <ul> <li>250g lean ground lamb mince</li> <li>¼ brown onion, finely diced</li> <li>1½ teaspoons lamb spice mix (see below)</li> <li>1 clove garlic, minced</li> <li>¼ cup wholemeal breadcrumbs</li> <li>1 tablespoon ground LSA (or use 10g further wholemeal breadcrumbs)</li> <li>½ teaspoon salt</li> <li>1 tablespoon finely chopped parsley leaves</li> <li>½ egg, lightly whisked</li> <li>1 teaspoon oil, to coat (or use spray oil)</li> </ul> For the lamb spice mix <ul> <li>1 tsp ground cumin</li> <li>1 tsp ground coriander</li> <li>1 tsp paprika</li> <li>¼ tsp smoked paprika</li> <li>¼ tsp lemon pepper</li> <li>¼ tsp ground cinnamon</li> <li>½ tsp ground turmeric</li> <li>¼ tsp onion powder</li> </ul> For the vinaigrette <ul> <li>¼ teaspoon salt</li> <li>¼ teaspoon mustard (e.g. Dijon, wholegrain)</li> <li>Juice of ½ lemon</li> <li>Cucumber, tomato and radish salad</li> <li>½ capsicum</li> <li>½ Lebanese cucumber</li> <li>1 tomato</li> <li>1-2 radishes</li> <li>1 tablespoon parsley leaves and stalks</li> <li>2 tablespoons mint leaves</li> <li>½ x 400g can cannellini beans, drained and rinsed</li> </ul> To serve <ul> <li>75g unsweetened, low fat, plain yoghurt</li> <li>½ lemon, cut into wedges (optional)</li> </ul> Method: <ol start="1"> <li>Preheat oven to 220C. Line an oven tray with baking paper.</li> <li>Place all Greek-spiced lamb cake ingredients (except oil) into a medium bowl and mix until well combined. Using clean, damp hands, shape mixture into golf ball-sized balls then flatten slightly into cakes, about 1.5cm-thick.</li> <li>Place cakes onto prepared tray and lightly brush with oil (or spray). Bake (on upper oven rack) for about 8 minutes, until just cooked through. Switch oven to high grill and grill cakes for a further 4-5 minutes, until lightly brown on top.</li> <li>While cakes are cooking, whisk all vinaigrette ingredients together in a medium bowl.</li> <li>Remove core and seeds from capsicum and dice capsicum, cucumber, tomato and radishes 1cm. Roughly chop second measure of parsley and mint. Add all salad veggies to bowl with vinaigrette, along with drained cannellini beans. Toss to combine and season to taste with pepper and more salt, if desired.</li> <li>To serve, spoon cucumber, tomato and radish salad onto plates. Top with Greek-spiced lamb cakes and dollop over yoghurt. Serve with a lemon wedge to squeeze over (if using).</li> </ol> Written by Nadia Lim. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: My Food Bag.

Food & Wine

Cucumber and pineapple salad

Refreshing, quick and perfect for the warmer months. Serves: 4 to 6 Ingredients: <ul> <li>1 cucumber</li> <li>1 pineapple</li> <li>3-4 spring onions</li> <li>Handful of mint</li> <li>Handful of coriander</li> <li>1 red chilli</li> <li>1 lime</li> <li>Fish sauce</li> <li>Caster sugar</li> <li>Peanuts</li> </ul> Method: 1. Chop an unpeeled cucumber into bite-sized pieces and place in a bowl with a similar amount of fresh pineapple pieces, several chopped spring onions and a handful of chopped mint and coriander leaves. 2. Add finely sliced red chilli to taste and the zest of a lime. 3. Make a dressing by combining the juice of a lime with fish sauce and caster sugar to taste. 4. Toss the dressing through the salad and serve scattered with toasted peanuts. 5. Serve as a side to pork, chicken or fish. Written by Bernadette Hogg. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Manja Wachsmuth.

Food & Wine

Sichuan-style cucumber salad

I first went to Sichuan Province in China in my early 20s. The food there is astonishing. Everything seems to revolve around the mouth-numbing Sichuan peppercorn. I've developed a heavy addiction to it. This is classic Sichuanese and I'm pretty sure it's what changed my mind about cucumbers. I love the contrasts – sweet, sour and pinging heat; the crisp coolness of the cucumber; the rich fragrant generosity of the sesame oil. That and the fact that it's just about the easiest salad in existence. I think it's perfect for this time of year. Adjust the chilli and Sichuan pepper to your liking. Choose a cucumber that is firm and crisp – anything watery and soft won't work. The fresh crunch is so much of what makes this wonderful. Serves: Four Ingredients: <ul> <li>1 large telegraph cucumber</li> <li>1 tablespoon light soy sauce</li> <li>1/2 tablespoon Chinese black vinegar</li> <li>1 teaspoon sesame oil</li> <li>1/2 teaspoon soft brown sugar or palm sugar</li> <li>2 cloves garlic, finely chopped</li> <li>1/2 teaspoon Chinese chilli paste</li> <li>1/2 teaspoon Sichuan peppercorns, roughly crushed</li> <li>Small handful coriander</li> </ul> Method: <ol> <li>Peel cucumber and halve lengthways. Using a teaspoon, scoop out the watery pips. Cut cucumber into rustic 1cm slices on the diagonal and place in a bowl.</li> <li>Combine remaining ingredients, except for the coriander, in a small bowl and taste.</li> <li>If you think it needs a little more of something, be it sweet, sour, salt, or heat, adjust accordingly with a bit more sugar, soy sauce, vinegar or chilli.</li> <li>Combine with chopped cucumber, scatter coriander over the top and serve.</li> </ol> Mmm have your tried something like this? Written by Sam Mannering. First appeared on <a href="http://www.stuff.co.nz/">Stuff.co.nz</a>. Image credit: Jason Creaghan / <a href="http://www.stuff.co.nz/">Stuff.co.nz</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Country pork, walnut & fennel terrine with salted cucumber

This rustic terrine is perfect picnic fare. Made in advance, it requires minimal effort and looks and tastes spectacular, especially when served with crusty bread, radishes and quick salted cucumber, which adds a lovely fresh, crunchy element to complement the richness of the terrine. All that's needed now is a refreshing beverage – try the zesty passionfruit soda, or, for something a little more grown-up, rose cooler and pink sangria fit the bill perfectly. You'll need to begin this recipe a day before you want to serve it to allow time for the terrine to set. Serves: Eight Ingredients: <ul> <li>200g thinly sliced streaky bacon or pancetta</li> <li>900g free-range pork mince</li> <li>1 egg, lightly beaten</li> <li>1 clove garlic, finely chopped</li> <li>1 tablespoon chopped parsley</li> <li>1 teaspoon chopped sage</li> <li>60g fresh walnut pieces, toasted</li> <li>1 teaspoon fennel seeds, toasted, ground</li> <li>1 large cucumber, halved lengthwise, deseeded, sliced</li> <li>2 tablespoons flaky sea salt</li> <li>2 tablespoons sliced chives</li> <li>1/2 teaspoon mustard powder</li> <li>30ml extra virgin olive oil</li> <li>Juice of 1 lemon</li> <li>Crusty bread, radishes and Dijon mustard to serve</li> </ul> Method: <ol> <li>Preheat the oven to 120°C. Line a terrine mould or loaf tin with a double layer of plastic wrap, leaving enough overhang to fold over the top once filled.</li> <li>Line the mould with the bacon slices, allowing them to hang over the sides so you'll be able to fold them over the mince mix.</li> <li>Put the mince, egg, garlic, parsley, sage, walnuts and fennel in a bowl and season well with salt and freshly ground black pepper. Mix well to combine then press into the mould.</li> <li>Fold the bacon over the top then fold the plastic wrap over the bacon, pressing down firmly.</li> <li>Put the terrine in a roasting dish then add enough hot water to the dish to come halfway up the sides of the tin. Bake for two hours or until the internal temperature of the terrine reaches 65°C or the juices are rose coloured when the terrine is pierced with a skewer.</li> <li>Remove the terrine from the water and allow to cool then top with cans or other weights to compress the terrine and refrigerate overnight.</li> <li>For the salted cucumber, combine the cucumber and salt in a sieve over the sink and set aside for 30 minutes. Use your hands to squeeze out any liquid then transfer to a bowl and stir in the chives, mustard powder, oil and lemon juice to taste.</li> <li>Serve with slices of the terrine, with bread, radishes and mustard on the side.</li> </ol> Mmm, have you ever tried a dish like this? Written by Jo Pearson. First appeared on <a href="http://www.stuff.co.nz/">Stuff.co.nz</a>. Image credit: Aaron McClean / Stuff.co.nz. 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">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/10/spicy-pork-tacos-with-pineapple-salsa/">Spicy pork tacos with pineapple salsa</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/pork-belly-with-fennel-silverbeet-and-beans/">Pork belly with fennel, silverbeet and cannellini beans</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/pork-and-lemon-meatball-skewers/">Pork and lemon meatball skewers</a>

Food & Wine

Slow-roasted tikka lamb with cucumber salsa

Roasting this lamb for 5 hours will ensure that the meat is beautifully tender and falls off the bone, and that the tikka paste gets absorbed into the meat. Serves: 6 Ingredients: <ul> <li>2kg lamb shoulder, bone-in</li> <li>4 heaped tablespoons tikka paste (see below)</li> <li>2 long red chillies, sliced</li> <li>4 garlic cloves, sliced</li> <li>2-3 mint sprigs, leaves picked</li> <li>Olive oil, for cooking</li> <li>500ml chicken stock</li> </ul> Tikka paste <ul> <li>1 teaspoon ground cumin</li> <li>1 teaspoon ground coriander</li> <li>2 garlic cloves</li> <li>Thumb-sized piece of ginger, peeled</li> <li>1 teaspoon cayenne pepper</li> <li>1 tablespoon smoked paprika</li> <li>2 teaspoons garam masala</li> <li>3 tablespoons oil</li> <li>2 tablespoons tomato paste (concentrated puree)</li> <li>2 red chillies</li> <li>80 g coriander leaves and stems</li> <li>2 tablespoons desiccated coconut</li> <li>1 cucumber, peeled</li> <li>4 French shallots, thinly sliced</li> <li>30g coriander leaves</li> <li>1 small red chilli, seeded and sliced</li> <li>1 tablespoon lime juice</li> <li>2 tablespoons olive oil</li> <li>Salt and freshly ground black pepper</li> </ul> Method: <ol> <li>To make the tikka paste, put all the ingredients in a food processor and blend until smooth.</li> <li>Lightly score the fat side of the lamb all over with a sharp knife, then stab it a few times and use your fingers to make little holes. Spread the tikka pate over the lamb and into the holes, and then stuff the holes with slices of chilli and garlic and the mint leaves. Cover and marinate in the refrigerator overnight.</li> <li>When ready to cook, preheat the oven to 170°C. Take the marinated lamb out of the refrigerator and let it come to room temperature. Put the lamb in a deep roasting tin, drizzle with olive oil and add the stock. Cover with a sheet of baking paper and a sheet of foil.</li> <li>Roast the lamb, basting it occasionally, for 4-5 hours, or until the coating is dark and the meat is beautifully tender. Remove the lamb from the tin and leave to rest. When ready to serve, tear the lamb into pieces with two forks.</li> <li>Meanwhile, to make the cucumber salsa, use a vegetable peeler to cut long ribbons from the cucumber. Discard the seeds and squeeze any excess moisture out of the cucumber strips. Put them in a bowl, along with the shallots, coriander and chilli. Add the lime juice and olive oil and season to taste. Serve the lamb on a large platter with the cucumber salsa alongside it.</li> </ol> <img width="171" height="221" src="https://oversixtydev.blob.core.windows.net/media/28763/harvest-cover_171x221.jpg" alt="Harvest Cover (2)" style="float: right;"/>This is an edited extract from Harvest, illustrated by Emilie Guelpa published by Hardie Grant [RRP $29.99] available in stores nationally. 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/2016/08/pesto-crusted-lamb-greens-and-feta/">Pesto-crusted lamb, greens and feta</a> <a href="/lifestyle/food-wine/2016/07/maggie-beer-classic-shoulder-of-lamb/">Maggie Beer’s classic shoulder of lamb</a> <a href="/lifestyle/food-wine/2016/06/garam-masala-lamb/">Garam masala lamb with lemon quinoa pilaf</a>

Food & Wine

6 ways to use cucumber in your beauty routine

Made up of 90 per cent water, cucumber makes an incredibly hydrating and soothing addition to your beauty routine. Next time you’re in the fruit and veg section at the supermarket pick up an extra cucumber to use in the bathroom. Here are some great ways to use it in your beauty routine. 1. Rub cucumber on dark circles Cucumber helps a great deal in fading dark circles around your eyes. Just rub cucumber slices on your dark circles or apply the juice of cucumber around your eyes. Wash off after 10 minutes. Your dark circles will start reducing gradually on continuous use. 2. Brighten your skin Grate cucumber with a cheese grater and the squeeze it to extract the juices and let them seep out. Dab the juice on your skin and let it sink in before washing off with fresh water. 3. Treat sunburn The cooling and soothing effects of cucumber helps to cure sunburn over a short period of time. 4. Make a toner Simply blend cucumber with lemon juice, egg white, aloe vera and honey. Apply the mixture on your face for 10 minutes and wash off to reveal your new complexion. 5. Make an organic face mask Deseed the cucumber and blend it with four to five leaves of mint and an egg white to make a puree. Apply on your face and wash off after 15 minutes. This face mask is a great aid in making your skin soft and glowing naturally. 6. Treat scars Mix cucumber juice and lemon juice in equal amount; apply this mix on adult acne and acne scarring. It does wonders to banish imperfections. Related links: <a href="/lifestyle/beauty-style/2016/03/foods-as-beauty-products-for-face/">7 foods to use as beauty products for the face</a> <a href="/lifestyle/beauty-style/2015/11/how-to-use-avocado-in-beauty-routine/">5 ways to use avocado in your beauty routine</a> <a href="/lifestyle/beauty-style/2016/02/how-to-make-your-own-facemask/">How to make your own face mask</a>

Beauty & Style

Falafel chicken with cucumber, chickpea and orange salad

Try this twist on the classic chicken salad, with a hint of Middle-Eastern flavour. Serves: 4 Ingredients: <ul> <li>4 chicken breast fillets</li> <li>2 cups natural yogurt</li> <li>1x 200g packet falafel mix</li> <li>olive oil spray</li> <li>1 tablespoon tahini</li> <li>1 tablespoon lemon juice</li> <li>2 Lebanese cucumbers</li> <li>1 orange, segmented and juice retained</li> <li>400g can chickpeas, rinsed and drained</li> <li>2 tablespoons chopped mint</li> <li>1 spring onion, finely sliced</li> <li>salt and pepper, to taste</li> <li>1 tablespoon olive oil</li> </ul> Method: <ol> <li>Slice chicken breast lengthways into 2 thin steaks.</li> <li>Place 1 cup yogurt into a shallow bowl and whisk in a small amount of water until it to reach the consistency of thickened cream. Dip chicken into the yogurt mixture, shaking off the excess and then coat in falafel mix.</li> <li>Arrange crumbed chicken on a baking paper lined oven tray and spray with oil. Bake at 200⁰C for 10 minutes, then carefully turn over and cook for a further 5 minutes or until golden and cooked through.</li> <li>Combine remaining yogurt with tahini and lemon juice to make a sauce.</li> <li>To create the salad, halve the cucumber lengthways and scoop out the seeds with a teaspoon. Slice diagonally and place in a bowl with the orange segments and juice, chickpeas, mint and spring onion. Season to taste and dress with olive oil. Serve alongside chicken drizzled with tahini yogurt.</li> </ol> Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank">visit their site for more delicious food ideas. </a> Related links: <a href="/lifestyle/food-wine/2015/08/cheesy-chicken-potato-casserole/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/classic-bacon-and-egg-quiche/">Classic bacon and egg quiche</a> <a href="/lifestyle/food-wine/2015/08/cheesy-chicken-potato-casserole/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/broccoli-and-parmesan-pasta/">Broccoli and parmesan pasta</a> <a href="/lifestyle/food-wine/2015/08/cheesy-chicken-potato-casserole/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/salmon-quiche/">Salmon quiche</a> <a href="/lifestyle/food-wine/2015/08/cheesy-chicken-potato-casserole/"> </a>

Food & Wine

Tuna noodle patties with lime and cucumber yogurt

Transport your dinner table to the orient with these Asian-inspired tuna noodle patties. Serves: 4 Ingredients: <ul> <li>70g dry rice vermicelli noodles</li> <li>185g tuna in spring water, drained and mashed</li> <li>125g can corn kernels, drained</li> <li>2 spring onions, sliced</li> <li>2 tablespoons finely chopped coriander</li> <li>3/4 cup grated reduced fat cheddar cheese</li> <li>3 eggs</li> <li>3/4 cup dried multigrain breadcrumbs</li> <li>flour, for coating</li> <li>olive oil spray</li> <li>Dipping Sauce</li> <li>1 cup reduced fat Greek style yogurt</li> <li>1 teaspoon finely grated lime rind</li> <li>1/2 lebanese cucumber, grated</li> <li>2 teaspoons sweet chilli sauce</li> </ul> Method: <ol> <li>Soak noodles in boiling water for 1 minute, until only slightly softened. Drain and cut into 3cm lengths with kitchen scissors.</li> <li>Combine noodles and remaining pattie ingredients in a bowl and mix until well combined. Form into 16 patties. Lightly coat in flour.</li> <li>Lightly spray a non-stick frypan with oil and cook patties on each side until browned. Transfer to a baking paper lined oven tray and bake at 180°C for 10 minutes until cooked through.</li> <li>Mix sauce ingredients together in a bowl and serve with patties. Recipe courtesy of Legendairy. <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank">Visit their site for more delicious food ideas.</a></li> </ol> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/baked-parmesan-zucchini/">Baked parmesan zucchini</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/diy-barbecue-sauce/">DIY barbecue sauce</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/middle-eastern-lamb-burgers/">Middle Eastern lamb burgers</a>

Food & Wine

Cucumber salad

This refreshing cucumber salad is the perfect accompaniment to any barbeque. Try it today, but make sure you make plenty of it because this is one dish that will roll off the topping table. Ingredients: <ul> <li>2 cucumbers</li> <li>1 red onion</li> <li>2 tablespoons of rice wine vinegar</li> <li>1 teaspoon honey</li> <li>2 teaspoons sesame oil</li> <li>3 garlic cloves</li> <li>100g feta cheese</li> </ul> Method: <ol> <li>Prepare the ingredients. Thinly slice the cucumbers and onion, and chop the garlic cloves. Chop your feta cheese into little cubes, or crumble it up in your hands.</li> <li>Combine the cucumber and onion in a serving bowl.</li> <li>If you would like, season slightly with salt.</li> <li>Add vinegar, honest oil, garlic and fetta. Toss to combine.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/11/chocolate-mousse-brownies/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/spicy-prawn-fried-rice/">Spicy prawn fried rice</a> <a href="/lifestyle/food-wine/2015/11/chocolate-mousse-brownies/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/mashed-potato-balls/">Crispy mashed potato balls</a> <a href="/lifestyle/food-wine/2015/11/chocolate-mousse-brownies/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/red-pesto-pasta/">Red pesto pasta</a> <a href="/lifestyle/food-wine/2015/11/chocolate-mousse-brownies/"> </a>

Food & Wine

Top tips for growing cucumbers

Great for tossing into salads or sandwiches (as well as eating straight off the vine), cucumbers are a popular fruit to grow in the garden. Here are our top tips to ensure your cucumbers are delicious, crisp and juicy. Location Cucumbers love sun but not necessarily hot conditions. In cool zones, plant in full sun but in areas with particularly harsh summers, some shade with help cucumbers thrive. If conditions are warm and humid, a simple temporary shade will protect plants from the sun as well as reducing the risk of scarring the fruit. Soil Good soil preparation is vital. Cucumbers need loose, well-drained and fertile soil. Adding compost will help your cucumbers get off to a good start. Fertilise Cucumbers are heavy feeders so be sure to feed them with rich compost or aged manure. After first flowers appear and the vines develop runners, add organic fertiliser to help them get all nutrients during growth. Water well Cucumbers love water and plants need to be kept moist, especially around time of flowering and fruiting. A lack of water or uneven moisture can cause the levels of bitter-tasting compounds to rise and nobody likes those bitter cucumbers! They key is to keep soil moist at all times. Water root zone deeply once or twice a week – more if needed. Don’t soak foliage as that just encourages fungal diseases and dry out. Pests and diseases The most likely problems facing cucumbers are powdery mildew, verticillium wilt and cucumber mosaic virus. The best way to control insects, especially the destructive cucumber beetle that spreads bacterial wilt diseases, is to cover young plants until they begin flowering. Harvesting Cucumbers are best picked before they reach maximum size. Harvest frequently as the more you pick, the longer plants will produce. Don’t pull straight off the vine; it’s best to use a sharp knife. If fruits do taste bitter, don’t panic! Bitterness comes from the stem end and skin so peel fruit and cut off stem by around three centimetres. Cucumber seeds and seedlings are available at Plants Plus garden centre. <a href="http://plantsplus.com.au/resource-centre/catalogues/" target="_blank">Check out the latest catalogue here</a> for some great prices as more tips and inspiration for your garden. Related links: <a href="/lifestyle/gardening/2015/04/nuts-that-grow-at-home/">3 types of nuts you can grow at home</a> <a href="/lifestyle/gardening/2015/03/natural-fertilisers/">5 natural fertilisers that can be found in your house</a> <a href="/lifestyle/gardening/2015/03/tips-for-growing-tomatoes/">Top tips for growing tomatoes</a>

Home & Garden

Cucumber and mint dip

Light and refreshing, this Greek yogurt mint and cucumber dip is sure to be a crowd pleaser. Ingredients: <ul> <li>1 ¼ cups of Greek yogurt</li> <li>½ cup of mint leaves, chopped finely</li> <li>½ a cucumber, chopped finely</li> <li>Salt and pepper (to taste)</li> <li>1 teaspoon of white wine vinegar</li> </ul> Method: 1. Combine all ingredients in a bowl and mix. Season with salt and pepper to taste. 2. Serve with cut vegetables or as a topping on grilled meats or a wrap. Related links: <a href="/lifestyle/food-wine/2015/09/tzatziki-dip/">Tzatziki dip</a> <a href="/lifestyle/food-wine/2015/08/tomato-salsa/">Fresh tomato salsa</a> <a href="/lifestyle/food-wine/2015/08/smoked-salmon-pate/">Smoked salmon, dill & lemon paté</a>

Food & Wine

Watermelon and cucumber sangria

With any luck, the weather should be warming up soon. Look forward to the warm days ahead with this delicious watermelon and cucumber sangria. Ingredients: <ul> <li>1 cucumber, thinly sliced</li> <li>1 lime, thinly sliced</li> <li>12 mint leaves</li> <li>½ cup of lime juice</li> <li>1 lime, sliced</li> <li>¼ cup of honey</li> <li>1L bottle of soda water</li> <li>750mL chilled bottle of sauvignon blanc (or any semi-dry white)</li> <li>2 cups of watermelon chunks</li> </ul> Method: <ol> <li>Juice your watermelon using a juicer or, lacking one, blend watermelon chunks in a blender. Strain blended fruit for thinner consistency. </li> <li>Combine juice, cucumber, lime limes, and mint in a large pitcher.</li> <li>In a separate bowl, mix lime juice and honey, then pour atop pitcher mixture. </li> <li>Add wine. </li> <li>Cover and let chill for a few hours.</li> <li>Upon serving, add in soda water. Pour into glasses and garnish with lime, mint, watermelon, or cucumber.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/02/baileys-recipe/">Make your own Baileys Irish Cream</a> <a href="/lifestyle/food-wine/2015/01/summer-mocktails/">Cooling (alcohol-free) summer cocktails</a> <a href="/lifestyle/food-wine/2015/06/gin-and-tonic-cupcakes/">Gin and tonic cupcakes</a>

Food & Wine

Super sandwiches: Egg, smoked salmon and cucumber

While you’ve likely heard of manysuperfoods, there are some food staples that have never gone out of fashion – like the humble egg. A source of omega-3 fatty acids, iron and protein the sandwiches are healthy and delicious.Ingredients:<ul><li>4 eggs, hard boiled and peeled</li><li>4 tablespoon low fat mayonnaise</li><li>9 slices wholegrain bread</li><li>100g smoked salmon, sliced</li><li>1 medium size Lebanese cucumber, peeled and thinly sliced</li><li>¼ Spanish onion, peeled and thinly sliced</li><li>Pepper to taste</li></ul>Method:<ol><li>Placed eggs into a bowl, add mayonnaise and pepper and mash with a fork.</li><li>Place four slices of bread onto a clean surface.</li><li>Top with salmon, cucumber and onion.</li><li>Top with another slice of bread and spread over the egg mixture.</li><li>Finish with the remaining bread slices.</li><li>Cut into fingers and serve.</li></ol>Recipe supplied by <a href="http://eggs.org.au/">Australian Eggs.</a>Related links:<a href="/lifestyle/food-wine/2015/01/tiramisu/" target="_blank">Tiramisu with berries</a><a href="/lifestyle/food-wine/2015/01/ham-leek-and-swiss-cheese-quiche/" target="_blank">One to make with the grandkids: Funny face ham, leek and swiss cheese quiche</a><a href="/lifestyle/food-wine/2015/02/spinach-baked-eggs/" target="_blank">Prosciutto, spinach and mushroom baked eggs</a>

Food & Wine

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Cucumber salad

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