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Why an ALDI product's packaging change sent a family into a panic

<p>A Queensland mum is distraught after an ALDI product's packaging change inadvertently triggered her daughter's illness.</p> <p>Vanilla flavoured custard by Mania, an ALDI brand, was the only food non-verbal autistic four-year-old Penny Gordon would eat. She would regularly consume between 20 and 30 pouches a day, her mum Shannon McNally said.</p> <p>Penny recognised the colours, fonts and sounds of the packaging, and the pouch was the only "safe" food for her, despite having undergone years of food therapy, Ms McNally told Yahoo News Australia.</p> <p>So when the product vanished from shelves then reappeared looking entirely different, Penny's Ipswich family began to panic.</p> <p>"Even the cap on the top has changed colour, and that can be a trigger on its own. The pictures are completely different and so is the font," Ms McNally said.</p> <p>"It is very difficult to explain to her that it is actually the same thing."</p> <p>Penny was admitted to Ipswich Hospital on Tuesday and depending on how she responds to treatment, she may be transferred to Queensland Children's Hospital in Brisbane, her mum said.</p> <p>After appealing to the public on the weekend for pouches of the custard, Ms McNally spent her Mother's Day travelling to people's homes to collect what they had left of the product with original packaging.</p> <p>While she was grateful for the donation of 10 pouches, she said it wasn't enough to sustain her daughter long-term.</p> <p>She said Penny's last resort for sustenance was going to be a nasal feeding tube, because "we just don't have the stock to maintain what she needs".</p> <p>"She'll just starve herself. That [the custard] is her trusted food and she's very set in her ways that it has to be that way," Ms McNally said.</p> <p>The family have attempted to refill pouches with original packaging, but Penny can be triggered by the absence of the clicking when the cap of a new pouch is opened.</p> <p>"We've also had issues with the pouches going mouldy because they're not packaged tight enough ... and with not being able to clean out the packages correctly," Ms McNally said.</p> <p>ALDI was contacted by Yahoo News Australia but the supermarket opted not to comment on the matter.</p> <p>"It's been very stressful. I've tried to do everything to make her happy and I just can't fix this situation," Ms McNally said.</p> <p>Ms McNally has urged ALDI to be more considerate of parents with special needs children when introducing new product packaging.</p> <p>"You never understand it until it's your household... When you're the family that's in hospital over it, you understand just how drastic it is for these children to have a safe food option," she said.</p>

Family & Pets

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Enjoy some delicious custard apple, rum and coconut pannacotta

<p>Celebrity Adam Liaw shares a recipe that adds a tropical touch to your desserts.</p> <p>The sweet and unique taste of custard apple, slightly reminiscent of pineapple and vanilla, is a perfect match with dark rum and coconut in this creamy and delicious panna cotta.</p> <p><strong>Time to prepare: </strong>10 minutes</p> <p><strong>Cooking time: </strong>5 minutes</p> <p><strong>Freezing time: </strong>120 minutes</p> <p><strong>Serves: </strong>4 – 6</p> <p><strong>Ingredients</strong></p> <ul> <li>400ml pouring cream</li> <li>400ml coconut milk</li> <li>2 tsp dark rum</li> <li>1 tbsp honey</li> <li>2 tbsp caster sugar</li> <li>18g powdered gelatin</li> <li>400ml custard apple pulp and juice</li> <li>Toasted coconut or macadamia nuts, to serve</li> </ul> <p><strong> </strong><strong>Directions</strong></p> <ol> <li>Place the pouring cream, coconut milk, rum, honey and caster sugar in a saucepan and sprinkle the gelatin over the top.</li> <li>Heat the liquid gently until nearly simmering, stirring until all of the gelatin has dissolved. (To check this, lift your stirring spoon out of the mixture and make sure there is no gelatin granules sticking to it.)</li> <li>Allow to cool for 5 minutes and then stir through the custard apple pulp and juice.</li> <li>Freeze in individual moulds or glasses for at least 2 hours, or until the panna cotta is set.</li> <li>To serve, scatter the top of the panna cotta with either toasted coconut or macadamia nuts.</li> </ol> <p><em>Recipe courtesy of </em><a href="http://www.custardapple.com.au/"><em>Custard Apples Australia</em></a><em>. Republished with permission of </em><a href="https://www.wyza.com.au/recipes/custard-apple-rum-and-coconut-panna-cotta.aspx"><em>Wyza.com.au.</em></a></p>

Food & Wine

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Simply delicious coconut and banana custard

<p>Simple to make, sublime and smooth to taste, without the dairy products and refined sugar that most custard desserts contain.</p> <p>You can sprinkle a few cubes of peeled mango, sliced strawberries or blueberries over each custard before serving, and a small teaspoon of maple syrup to make it look pretty.</p> <p>A sprinkling of cinnamon over the top adds to the flavour. Enjoy!</p> <p><strong>Time to prepare: </strong>20 minutes</p> <p><strong>Serves: </strong>8 small custards</p> <p><strong>Ingredients: </strong></p> <p>2 cups coconut cream<span> </span></p> <p>¼ cup coconut nectar, or maple or rice syrup</p> <p>1 large banana</p> <p>1 tablespoon pure vanilla essence (vanilla extract)</p> <p>1 teaspoon agar-agar powder</p> <p><strong>Directions:</strong></p> <p>1. Combine all the ingredients in a blender and blend until smooth. Transfer the mixture to a small saucepan and bring to the boil, then reduce the heat and simmer, stirring, for 4–5 minutes until it thickens slightly.</p> <p>2. Transfer the mixture to small moulds and allow to set in the refrigerator for a few hours.</p> <p><strong>Tips: </strong></p> <p>Agar-agar is a seaweed-based gelling agent used as a vegetarian replacement for gelatin. As a rule of thumb, to thicken 1 cup of liquid, use 1 teaspoon of agar-agar powder, 1 tablespoon of agar-agar flaked or ½ an agar-agar bar. Using the powder yields more consistent results.</p> <p>Substitute gelatin with the same amount of agar-agar powder. The solution you are trying to thicken with the agar-agar powder needs to be heated to boiling point and then allowed to simmer for about 5 minutes.</p> <p><em>Recipe extracted from Feed Your Brain: The Cookbook by Delia McCabe (RRP $34.99).</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/coconut-and-banana-custards.aspx">Wyza.com.au</a>.</em></p>

Food & Wine

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Little custard pot

<p>These creamy baked custards, delicately flavoured with vanilla and accompanied by a fresh cherry compote, are easy to make and sure to be popular with all ages. Take care not to overcook the custards – they should be just set when you take them out of the oven.</p> <p><strong>Serves:</strong> 6<br /><strong>Preparation:</strong> 15 minutes<br /><strong>Cooking:</strong> About 1 hour</p> <p><strong>Ingredients</strong></p> <ul> <li>600ml low-fat milk</li> <li>½ vanilla pod, split</li> <li>2 eggs</li> <li>2 egg yolks</li> <li>2 tablespoons caster sugar</li> <li>½ teaspoon cornflour</li> <li>Cherry compote</li> <li>2 tablespoons raw sugar</li> <li>500g fresh cherries, stoned</li> <li>2 teaspoons arrowroot</li> </ul> <p><strong>Preparation</strong></p> <ol> <li>Place the milk and vanilla pod in a saucepan and heat until almost boiling.</li> <li>Remove from the heat, cover and set aside to infuse for 15 minutes.</li> <li>Preheat the oven to 160°C.</li> <li>Put the whole eggs, egg yolks, caster sugar and cornflour into a bowl and lightly whisk together.</li> <li>Bring the milk back to boiling point, then remove the vanilla pod and pour the hot milk over the egg mixture, whisking all the time.</li> <li>Strain the mixture into a jug, then divide among 6 lightly buttered ½ cup (125ml) ramekin dishes.</li> <li>Set the ramekins in a roasting tin and pour enough hot water into the tin to come halfway up the sides of the ramekins.</li> <li>Bake for 30-35 minutes, or until lightly set – the custards should still be slightly wobbly, as they will continue cooking for a few minutes after being removed from the oven.</li> <li>Lift them out of the tin of hot water and place on a wire rack to cool.</li> <li>Once cold, chill until ready to serve.</li> <li>For the cherry compote, put the raw sugar and 90ml water in a saucepan and heat gently until the sugar has dissolved.</li> <li>Bring to the boil, then reduce the heat and add the cherries.</li> <li>Cover and simmer gently for 4-5 minutes, stirring occasionally, until tender.</li> <li>Lift out the cherries with a draining spoon and put them into a serving bowl.</li> <li>Mix the arrowroot with 1 tablespoon cold water.</li> <li>Stir into the cherry juices in the saucepan and simmer for 1 minute, stirring, until thickened and clear.</li> <li>Allow to cool for a few minutes, then pour over the cherries.</li> <li>Spoon a little of the cherry compote over the top of each custard pot and serve the rest of the compote in a bowl.</li> </ol> <p><em>This recipe first appeared in <a href="http://www.readersdigest.com.au/recipes/little-custard-pot"><span>Reader’s Digest</span></a>. For more of what you love from the world’s best-loved magazine, here’s our <span><a href="http://readersdigest.innovations.com.au/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRA87V">best subscription offer</a></span>.</em></p> <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>

Food & Wine

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What's the right amount of custard: Dessert photo sparks heated debate

<p>What’s the right amount of custard to add to your dessert? It’s a question you never thought you needed to answer but a fierce debate is currently raging online about this very issue.</p> <p>After a husband posted a photo of his wife’s dessert on <span style="text-decoration: underline;"><strong><a href="https://www.reddit.com/r/CasualUK/comments/991kxx/the_two_types_of_custard_eater/?st=jl3v05ej&amp;sh=ffd7489f">Reddit</a></strong></span>, a heated debate ensued over the “correct” custard to dessert ratio.</p> <p>The user posted a picture of two bowls of crumble, but the bowls had vastly different amounts of custard poured over them.</p> <p>The husband wrote: “This was plum crumble, if anyone is wondering. I’m on the right, wife in the wrong.”</p> <p><img style="width: 500px; height: 281.25px; display: block; margin-left: auto; margin-right: auto;" src="https://oversixtydev.blob.core.windows.net/media/7820471/custard-reddit.jpg" alt="" data-udi="umb://media/7d8ebd61fb404790b9259f8cc614af06" /></p> <p>The photo immediately created controversy over which bowl depicted the correct amount of custard.</p> <p>“The left side is the right amount. The right side looks like an accidental spillage of custard that you might expect in any given meal, on average,” one person said.</p> <p>One person thought neither were correct, writing: “Left side’s too much. Right side’s not enough.”</p> <p>Another user wrote: “What is the point if it’s not literally smothered in it?”</p> <p>“The one on the left with just a little more custard methinks,” another posted.</p> <p>How much custard do you like on your dessert?</p>

Food & Wine

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The smart marmalade custard cake that separates on its own

<p>This magical cake separates during the cooking process to a thick custard layer that sits below a spongy cake layer.</p> <p><span style="text-decoration: underline;"><strong>Serves:</strong></span> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1/2 cup orange marmalade</li> <li>125g butter, plus extra for greasing</li> <li>4 eggs, separated</li> <li>1/2 cup castor sugar</li> <li>1 cup plain flour</li> <li>500ml milk</li> <li>1 tsp white vinegar</li> <li>1/4 cup icing sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Heat your oven to 160ºC and line a 20cm square cake tin.</li> <li>Combine the marmalade and butter in a small saucepan and heat until the butter is just melted. Set aside to cool slightly.</li> <li>In the bowl of a stand mixer combine the egg yolks and sugar, beating until pale and fluffy. Add a tablespoon of cold water and the melted butter and marmalade mixture and whisk to combine.</li> <li>Add the flour with the mixer set to a slow speed, and when it is incorporated add the milk a little a time until the mixture is smooth.</li> <li>Separately whip the egg whites to firm peaks and add the vinegar, whisking to combine. Fold half the egg whites into the batter mixture until combined, then fold in the remaining egg white. Transfer to the cake tin and bake for 45 minutes or until the top is brown and the edges are well set. The cake should still be very wobbly in the centre.</li> <li>Cool to room temperature in the tin, then chill in the fridge for 2 hours.</li> <li>Remove, slice and dust with icing sugar to serve.</li> </ol> <p><em>Written by Adam Liaw. First appeared on <a href="http://www.goodfood.com.au/" target="_blank"><strong><span style="text-decoration: underline;">GoodFood.com.au</span></strong></a>.</em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/07/slow-cooked-chocolate-lava-cake/"><span style="text-decoration: underline;"><em><strong>Slow-cooked chocolate lava cake</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/06/vanilla-butter-birthday-cake/"><span style="text-decoration: underline;"><em><strong>Vanilla butter birthday cake</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/06/chocolate-coffee-layer-cake/"><strong><em><span style="text-decoration: underline;">Chocolate coffee layer cake</span></em></strong></a></p>

Food & Wine

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Roasted rhubarb with orange and brown sugar and runny custard

<p>In this quirky winter dish, the rhubarb is roasted instead of the traditional boiling method for extra flavour. Combined with the delicious and rich custard made with whole eggs, it provides essential vitamins and is a good source of protein.</p> <p><span style="text-decoration: underline;"><strong>Serves:</strong></span> 8-10</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Runny custard</em></p> <ul> <li>350ml thickened cream</li> <li>200ml full cream milk</li> <li>2 whole eggs</li> <li>100g honey</li> </ul> <p><em>Roasted rhubarb with orange &amp; brown sugar</em></p> <ul> <li>370g fresh rhubarb, cut into 5cm lengths</li> <li>20g brown sugar</li> <li>40 ml fresh orange juice</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To make the runny custard, place all ingredients into a mixing bowl or blender and blend until the sugar has dissolved.</li> <li>Set a steamer oven on 100 per cent moisture and at 87°C. Pour the custard mixture into a baking tray, cover with cling film and ensure that there are no gaps or holes for moisture to get into the mixture. Place the baking tray into the pre-heated steamer and cook for approximately 1 hour.</li> <li>Remove from the steamer and allow to sit for 5 minutes, then remove the cling film and whisk the mixture together. Place into the fridge to chill down.</li> <li>Note that this custard can be made in jars or jugs as well, but just ensure that the internal temperature has reached at least 75°C.</li> <li>To make the roasted rhubarb with orange and brown sugar,pre-heat a fan-forced oven to 180°C. Place the rhubarb onto a baking tray, sprinkle with the brown sugar and then drizzle over the orange juice. Place into the pre-heated and bake for 30 minutes.</li> <li>Remove from the oven and allow to cool at room temperature.</li> <li>There will be a bit of juice remaining in the tray when removing from the oven but as the rhubarb cools this juice will become a syrup and some will be absorbed by the rhubarb.</li> <li>Serve with runny custard.</li> </ol> <p>Do you have a custard recipe to share with the community? Let us know in the comments below.</p> <p><em>Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank"><strong><span style="text-decoration: underline;">website here</span></strong></a>. Follow the Maggie Beer Foundation on <a href="https://www.facebook.com/mbeerfoundation/" target="_blank"><strong><span style="text-decoration: underline;">Facebook here.</span></strong></a></em></p> <p><em><strong>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"><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/2016/06/chocolate-mousse-pomegranate-turkish-delight-tarts/"><strong><em><span style="text-decoration: underline;">Chocolate mousse, pomegranate and Turkish delight tarts</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/06/carrot-cake-porridge/"><em><strong><span style="text-decoration: underline;">Carrot cake porridge</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/06/yoghurt-with-red-grapes-pepita-and-lsa/"><em><strong><span style="text-decoration: underline;">Yoghurt with red grapes, pepita and LSA</span></strong></em></a></p>

Food & Wine

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Roasted apricots with runny custard

<p>This simple recipe for roasted apricots with runny custard from the Maggie Beer Foundation is simply delicious and perfect for a winter dessert.</p> <p><span style="text-decoration: underline;"><strong>Serves:</strong></span> 6-8</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 kg fresh apricots</li> <li>3 tbsp. brown sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat a fan forced oven to 220°C.</li> <li>Cut apricots in half and remove the stone.</li> <li>Place the apricots cut side facing up on a lined baking tray.</li> <li>Sprinkle the brown sugar over the apricots, then place them into the preheated oven and bake for 15 mins, or until slightly golden brown and soften.</li> <li>Serve with runny custard.</li> </ol> <p>Do you have an apricot recipe to share with the community? Let us know in the comments below.</p> <p><em>Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank"><strong><span style="text-decoration: underline;">website here</span></strong></a>. Follow the Maggie Beer Foundation on <span style="text-decoration: underline;"><a href="https://www.facebook.com/mbeerfoundation/" target="_blank"><strong>Facebook here</strong></a>.</span></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/06/apricot-bran-loaf/"><strong><em><span style="text-decoration: underline;">Apricot bran loaf</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/02/apple-and-apricot-crumble/"><strong><em><span style="text-decoration: underline;">Apple and apricot crumble</span></em></strong></a></p> <p><a href="/%20http:/www.oversixty.com.au/lifestyle/food-wine/2016/01/apricots-stuffed-with-cottage-cheese-hazelnuts/"><strong><em><span style="text-decoration: underline;">Apricots stuffed with cottage cheese and hazelnuts</span></em></strong></a></p>

Food & Wine

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Baked chocolate egg custards

<p>These delicious, baked chocolate egg custards are a dream to make and taste absolutely divine. The only tough thing will be trying to stop yourself at one.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>375ml reduced-fat milk</li> <li>50g 70 per cent cocoa dark chocolate</li> <li>1 vanilla bean, split lengthways</li> <li>1 teaspoon chai masala powder</li> <li>2 eggs, at room temperature</li> <li>2 teaspoons natural sweetener</li> <li>Pinch of freshly grated nutmeg</li> <li>20 raspberries</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>To begin, preheat your oven to 170°C.</li> <li>Put four 125ml capacity ramekins in a roasting tin.</li> <li>Pour the milk into a small saucepan. Break the chocolate into small pieces and add to the pan, along with the vanilla seeds and the chai masala powder.</li> <li>Cook over medium heat until the mixture is just below boiling point. Remove the pan from the heat and set aside to cool for 10 minutes.</li> <li>Use an electric mixer with a whisk attachment to whisk the eggs and sweetener for a minute or until frothy. Slowly pour the warm milk into the egg mixture and stir until well combined.</li> <li>Strain the custard mixture into the prepared dishes and sprinkle with the nutmeg.</li> <li>Pour enough boiling water into the roasting tin to reach halfway up the sides of the ramekins and bake for 40 minutes or until the custards are set but still slightly wobbly.</li> <li>Refrigerate the custards for two hours or until cold, then serve topped with the raspberries.</li> </ol> <p><em>Recipe and image extracted from Reversing Diabetes by Dr Alan Barclay (Murdoch Books). Available now in all good bookstores and <strong><a href="http://www.booktopia.com.au/reversing-diabetes-dr-alan-barclay/prod9781743366141.html" target="_blank"><span style="text-decoration: underline;">online</span></a> <a href="http://www.booktopia.com.au/reversing-diabetes-dr-alan-barclay/prod9781743366141.html" target="_blank"></a></strong>for RRP $35.</em></p> <p><strong><em>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"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span>.</a></em></strong></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/04/three-ingredient-nutella-brownies/"><strong><em><span style="text-decoration: underline;">3-ingredient Nutella brownies</span></em></strong></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/04/macadamia-date-chocolate-torte/"><span style="text-decoration: underline;"><em><strong>Macadamia, date and chocolate torte</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/04/chocolate-guinness-cake/"><em><span style="text-decoration: underline;"><strong>Chocolate Guinness cake</strong></span></em></a></p> <p> </p>

Food & Wine

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Lemon and vanilla custard squares

<p>If you've never tried making custard squares before, be sure to give these a go. You'll be surprised how simple they are – plus they're absolutely scrumptious.</p> <p><strong><span style="text-decoration: underline;">Makes</span>:</strong> 20</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>2 sheets ready rolled flaky puff pastry</li> <li>1 teaspoon caster sugar</li> <li>½ teaspoon ground cinnamon</li> </ul> <p><em>For the filling</em></p> <ul> <li>800ml milk</li> <li>6 tablespoons custard powder</li> <li>1 teaspoon vanilla bean paste</li> <li>¼ cup caster sugar</li> </ul> <p><em>For the icing</em></p> <ul> <li>1 ½ cups icing sugar</li> <li>10g butter, melted</li> <li>2-3 tablespoons lemon juice</li> <li>1 teaspoon finely grated lemon zest</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Preheat oven to 185°C fan bake. Line 2 baking trays and place a sheet of pastry on each one. (You will need 4 baking trays in total if you want to cook both sheets of pastry at once – see below– so prepare just 1 sheet at a time if you have only 2 baking trays.) Sprinkle over combined caster sugar and cinnamon and prick all over with a fork.</p> <p>2. Bake 8 minutes until pale golden and puffed then place a second oven tray on top of the puffed sheets to flatten them and cook a further 4-5 minutes until golden brown. Cool completely.</p> <p>3. To make the filling, heat 600ml of the milk in a medium saucepan until near boiling. Whisk remaining milk with custard powder, vanilla and sugar.</p> <p>4. Stir custard powder mixture into hot milk and simmer, stirring constantly, 2-3 minutes until thickened. Transfer to a jug or bowl and cover surface with plastic. Leave to cool (custard will be very thick).</p> <p>5. Line a cake tin of similar proportions to the pastry with plastic wrap, allowing some overhang. Place a pastry sheet in the base of the tin and spoon custard over evenly. Place second layer of pastry on top and sandwich together. Chill for at least 2 hours until set before icing.</p> <p>6. To make the icing, combine icing sugar with butter and add enough lemon juice to make a spreadable icing then stir in lemon zest.</p> <p>7. Cut into squares to serve (a sharp serrated knife works best). Keep chilled.</p> <p><em><strong>Written by Jo Wilcox. First appeared on</strong></em> <a href="http://www.stuff.co.nz/" target="_blank"><span style="text-decoration: underline;"><em><strong>Stuff.co.nz. </strong></em></span></a></p> <p><em><strong>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, head to the <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">abcshop.com.au</span></a> to order your copy now. </strong></em></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/lemon-blueberry-muffins/">Lemon blueberry muffins</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/apple-and-cinnamon-mug-cake/">5-minute apple and cinnamon mug cake</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/apple-and-blueberry-yogurt-bars/">Apple and blueberry yogurt bars</a></strong></em></span></p>

Food & Wine

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Homemade vanilla custard

<p>It’s easy to make, delicious to eat and goes so well over pancakes, crumbles and stewed fruits. You’ll never go back to store-bought versions again.</p><p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p><ul><li>1 cup milk</li><li>1 cup thickened cream</li><li>1 teaspoon vanilla extract</li><li>4 egg yolks</li><li>1 ½ tablespoon cornflour</li><li>¼ cup caster sugar</li></ul><p><strong><span style="text-decoration: underline;">Method:</span></strong></p><ol><li>Combine milk, cream and vanilla essence in a saucepan over medium heat. Stir constantly for 5 minutes until mixture is hot but not boiling. Remove saucepan from heat. </li><li>Whisk egg yolks, cornflour and sugar in a large bowl until combined. Pour hot milk mixture in, whisking continuously. </li><li>Return mixture back to saucepan over low heat. Cook, stirring, for 10 minutes or until custard thickens. Do not allow mixture to boil otherwise custard might curdle. Serve warm or refrigerate to keep.</li></ol><p><strong>Related links:</strong></p><p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/09/creme-caramel/">Crème caramel</a></strong></em></span></p><p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/09/lemon-meringue-pie/">Lemon meringue pie</a></strong></em></span></p><p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/09/lavender-biscuits/">Lavender biscuits</a></strong></em></span></p>

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Nectarine and raspberry custard tart

<p>Buttery, smooth, and fruity, this fresh nectarine and raspberry custard tart has it all.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tablespoons of strained apricot jam</li> <li>1 halved vanilla bean</li> <li>1 ½ cups of milk</li> <li>2 eggs + 1 egg yolk</li> <li>2 tablespoons of caster sugar</li> <li>Nectarines, sliced</li> <li>Raspberries</li> </ul> <p><em>Pastry</em></p> <ul> <li>1 ⅓ cups of flour</li> <li>¼ cups of caster sugar</li> <li>125g of butter</li> <li>1 egg yolk</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>In a processor, process sugar, flour and butter. Add egg yolk and process until it forms a dough.</li> <li>On a floured work surface, knead dough and form into a disc shape. Wrap and chill for half an hour.</li> <li>Preheat oven to 200°C and grease and line a 6cmD, 20cm springform pan.</li> <li>Place dough between two sheets of baking paper and roll with a rolling pin until five-mm in thickness.</li> <li>Cut a 28cm circle from pastry and use to line pan. Let chill for 10 minutes.</li> <li>Line pastry with baking paper and fill with rice or pie weights.</li> <li>Bake pastry for 10 to 12 minutes or until golden. Remove rice and bake for five to seven minutes more.</li> <li>Brush pastry with apricot jam.</li> <li>To make the custard, remove seeds from vanilla bean, keeping the seeds aside.</li> <li>In a large bowl, combine milk, eggs and yolk, sugar and vanilla seeds. Whisk together.</li> <li>Pour into pasty and bake for 25 minutes at a reduced heat of 180°C.</li> <li>Top with sliced nectarine and raspberries.</li> </ol> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/07/nectarine-tart/">Nectarine tart</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/08/upside-down-peach-tart/">Upside down peach tart</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/06/mini-lemon-tarts/">Mini lemon tarts</a></strong></em></span></p>

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Portuguese custard tarts

<p>A traditional Portuguese treat, these custard tarts combine flaky pastry with a creamy custard centre for a mouthful of heaven.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 large whole egg</li> <li>2 large egg yolks</li> <li>115 grams golden caster sugar (an unrefined version of caster sugar, if you can’t find this, substitute with regular or raw caster sugar)</li> <li>400ml full-cream milk</li> <li>2 tablespoons cornflour</li> <li>2 ½ teaspoons vanilla extract</li> <li>1 sheet frozen puff pastry</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Lightly grease a 12 cup muffin pan, and preheat your oven to 180°C (fan-forced).</li> <li>In a medium saucepan, combine the egg, yolks, cornflour and sugar. Gradually add the milk until the mixture is even and smooth.</li> <li>Place the saucepan over a medium heat and stir constantly until the mixture thickens and comes to the boil. Remove from the heat and stir in the vanilla extract.</li> <li>Pour the custard into a glass or ceramic bowl, cover with plastic wrap and allow to cool.</li> <li>Cut the pastry into two even pieces and place one on top of the other. Roll the pastry (lengthways) into a very tight log. Cut the log into 12 even rounds.</li> <li>On a lightly floured surface, roll each pastry round into a disc of about 10cm and press into the muffin pan.</li> <li>Spoon the cooled custard into each pastry cup, and bake for 20 to 25 minutes, or until golden on top. Allow to cool in the tin for five minutes, then transfer to a cooling rack.</li> </ol> <p> </p>

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