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The 7 most addictive (and delicious) foods on the planet

<p><strong>Why we can't get enough</strong></p> <p>What is it about the three Cs: Chocolate, cheese and chips? For some reason, we can never get enough of them. But wanting to chow on a particular food is one thing, being addicted to it is another. Fact is, you can become addicted to a certain food, and you can blame your brain’s response to it. That’s because certain foods elicit a release of dopamine in the brain, which can lead to more cravings for that particular treat, especially when it comes to foods that are high in sugar, salt and/or fat. Addictive foods are ones that hit your brain right in its pleasure centre, ostensibly telling you that you need more, more, more.</p> <p>“When this pleasure/reward centre is stimulated, the brain starts secreting dopamine and other chemicals that make us enjoy the experience even more,” says registered dietitian Ashvini Mashru. “Because your brain loves the sensation caused by that dopamine release, it seeks more of it by creating cravings, that if listened to can cause a vicious cycle of addiction.”</p> <p><strong>Chocoholics take note</strong></p> <p>That bowl of Smarties sitting on your colleague’s desk is a delicious temptation, a crunchy chocolatey treat that’s hard to resist. What we know is that chocolate is one of the most addictive foods around because it binds to the same pleasure centres in the brain as alcohol and certain drugs, according to a 2011 study conducted by Drexel University.</p> <p>It also boasts a nice ‘mouth feel’, which stimulates oxytocin production, another feel-good hormone, according to Dan DeFigio, author of Beating Sugar Addiction for Dummies. “Over time, our brains start looking for that dopamine hit, and every time we eat chocolate, it reinforces that ‘wiring,’” he says.</p> <p><strong>More cheese please</strong></p> <p>If you’ve hovered over a cheese platter and piled up the cubes, you’ll be relieved to know that it’s not just you. Cheese, which is generally high in fat and cholesterol, also contains a substance called casomorphin that binds to the opioid or feel-good receptors in the brain.</p> <p>“Casomorphins attach to neurotransmitters in our brains and release dopamine, feel-good chemicals, that often lead us to wanting more,” says Dr Neal Barnard, author of The Cheese Trap. “While cheese does have its health benefits, it also can be seriously addictive.”</p> <p><strong>Carb fix</strong></p> <p>Reach into that bowl of potato chips, tortilla chips or pretzels over and over again, and you’ll know something is happening on the addiction front. And, while there’s no particular compound in these foods that bind to specific brain receptors to cause a euphoric, stimulating, or addictive behaviour, there’s something else at play.</p> <p>“Simple carbohydrates are seen as ‘addictive’ because they cause a quick glucose release, and this quickly increases a person’s energy, says nutritionist Celina Jean. “This energy will quickly be used up, and then you’ll be forced to eat more simple carbohydrates to keep your blood sugar raised.”</p> <p><strong>Oh, sweet sips</strong></p> <p>Not only do sugary soft drinks (including sweet tea) provide us with very little nutrients, but one 375mL can contain a staggering 43 grams of sugar. Like sugary treats, fizzy drinks can stimulate the release of dopamine. Add caffeine and you’re getting a double-energy hit.</p> <p>“Once you’re hooked on caffeine, you can suffer symptoms of withdrawal if you try to stop, including sluggishness, headaches and emotional distress,” says Mashru.</p> <p><strong>Pass the fries</strong></p> <p>Hot chips or French fries are typically crisp, hot and salty. This is a triple-threat that signals the tongue and the brain to eat more, Mashru says. The fat content in fries triggers receptors in our mouths that send a signal to our brain and gut reinforcing the desire to eat more.</p> <p>“These little potato sticks are also a comfort food,” Mashru says. “Therefore, every time you go through the line in a restaurant and see them on the menu, you may find the urge to order them as a side to your entrée irresistible.”</p> <p><strong>Ice cream, you scream</strong></p> <p>Cravings for ice cream can be insatiable – it’s all about the sugar content and creamy texture, and researchers agree that foods like ice cream, which is basically cream and milk, stimulate the brain in the same way drugs do, inducing behaviours that resemble addiction, says dietitian Keri Glassman.</p> <p>“The sugar ‘highs’ and ‘lows’ you experience are consistent with sugar ‘dependency’,” she says. “When your body gets used to sugar, you feel out of sorts when you consume less, which causes you to eat more.”</p> <p><strong>Pizza</strong></p> <p>Whether it’s the stringy salty mozzarella cheese, the fluffy dough or the sugar in the tomato sauce, pizza ranks first in food addiction, according to a recent University of Michigan study.</p> <p>That’s because when you eat it, your blood sugar zips up quickly and then when it drops, you feel hungry again and want more.</p> <p><em>Image credits: Getty Images </em></p> <p><em>This article originally appeared on <a href="https://www.readersdigest.com.au/food-home-garden/the-most-addicting-foods-on-the-planet" target="_blank" rel="noopener">Reader's Digest</a>. </em></p>

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6 delicious cheesecake recipes to delight the whole family

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

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Another delicious way to enjoy the sweet, sweet banana

<p dir="ltr">BANANA DATE AND WALNUT SPELT BREAD</p> <ul> <li dir="ltr">Serves: 8</li> <li dir="ltr">Prep time: 20 mins</li> <li dir="ltr">Cooking time: 55 mins</li> <li dir="ltr">Difficulty: Easy</li> </ul> <p> </p> <p dir="ltr">INGREDIENTS </p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2/3 cup (100g) dried pitted dates, coarsely chopped</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 cup (100g) walnuts</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 cup (150g) wholemeal spelt flour</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 cup (150g) white spelt flour</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">3 tsp baking powder</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">¾ tsp bicarbonate of soda</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 tsp ground cinnamon</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">4 Ecoganic® Red Tip® bananas, peeled,  </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">3/4 cup (180ml) light olive oil</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 eggs</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">¼ cup (60ml) date syrup</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Peanut butter, to serve, optional</p> </li> </ul> <p dir="ltr">METHOD</p> <p> </p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Preheat the oven to 170°C fan forced. Grease and line the base and sides of 6cm deep, 10cmx21cm (base) loaf pan. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Place the dates into a heatproof bowl, add 2 tablespoons of boiling water. Cover and stand for 10 minutes. Coarsely chop 2/3 cup (75g) walnuts. Set the remaining 1/3 cup aside for the top.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Sift the spelt flours, baking powder, bicarbonate of soda and cinnamon into a large bowl, adding any husks left in the sieve from the wholemeal flour. Stir in the chopped walnuts.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Coarsely mash the bananas on a plate with a fork (you should have 11/3 cups). Transfer to a jug. Add the oil, eggs, date syrup and softened dates including any water. Stir to combine. Add to the flour mixture and stir gently until just combined. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Spoon the mixture into the prepared pan and smooth the surface. Top with the reserved walnuts. Bake for 45-55 minutes or until a skewer inserted in the centre of the loaf comes out clean. Remove from oven. Stand 10 minutes in the pan then lift onto a wire rack. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Slice and serve warm or serve toasted in a sandwich press spread with peanut butter.</p> </li> </ol>

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DO-NUT hesitate on this offer

<p dir="ltr">Today the team at Over60 are celebrating International Doughnut Day the right way - enjoying a box of fresh Original Glazed doughnuts. You could be doing the same too with participating stores around the country giving after 100,000 free doughnuts. </p> <p dir="ltr">In preparation for the big day, Krispy Kreme have been glazing 2,000 Original Glazed doughnuts per hour on its production line - that’s 33 doughnuts a minute! </p> <p dir="ltr">Fans have long been mesmerised by the glaze waterfall in stores, which luxuriously coats doughnuts with a secret glaze recipe that dates all the way back to the 1930s. </p> <p dir="ltr">Marketing Director Olivia Sutherland, at Krispy Kreme said: “National Doughnut Day is our absolute favourite day of the year. Why? Because we love to share our famous Original Glazed with our fans and thank them for their support across the year. Nothing says National Doughnut Day like a Free Krispy Kreme OG!” </p> <p dir="ltr">Still confused by this a-glaze-ing deal? Doughnut-lovers can visit any participating Krispy Kreme Australia store to grab a free doughnut today (June the 3rd) to celebrate. Dough-not hesitate on this offer though, because it's only available while stocks last. </p> <p dir="ltr">Participating Krispy Kreme Australia stores: </p> <p dir="ltr">- NSW: Auburn, Central Station (CBD), Chatswood, Liverpool, Mascot, Parramatta (Level 1), Parramatta (Level 5), Penrith, Mt Druitt, Sydney Domestic T3, Sydney Domestic T2, Blacktown </p> <p dir="ltr">- VIC: Watergardens, Melbourne Domestic T1 (Qantas), Melbourne Domestic T4, Fawkner, Collins Street (CBD), Swanston Street (CBD), Bulleen, Chadstone, Fountain Gate </p> <p dir="ltr">- QLD: Redbank Plains, Shell Nudgee, Pacific Fair, Albert St (CBD), Acacia Ridge, Surfers Paradise, Brisbane Jetstar (Domestic Terminal), Gold Coast Airport, Albert Street </p> <p><span id="docs-internal-guid-97068d6f-7fff-5f4b-2b7f-9b8950c1f15b"></span></p> <p dir="ltr">- WA: Myaree, Whitford City, Cannington and Hay St</p> <p dir="ltr">- SA: James Place, West Croydon, Adelaide Airport, Marion, Tea Tree Plaza.</p>

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Your new go-to dessert

<p dir="ltr">If you want higher, fluffier pancakes, buttermilk is your secret ingredient. Why? The acid in it kicks bicarb soda into gear. </p> <p dir="ltr">Ingredients</p> <p dir="ltr">2 cups plain flour</p> <p dir="ltr">¼ cup cornflour</p> <p dir="ltr">1½ tsp baking powder</p> <p dir="ltr">1½ tsp bicarbonate of soda</p> <p dir="ltr">¼ cup caster sugar</p> <p dir="ltr">¾ tsp fine sea-salt flakes</p> <p dir="ltr">600ml buttermilk</p> <p dir="ltr">1 tsp vanilla paste</p> <p dir="ltr">1 free-range egg and 3 free-range eggs, separated</p> <p dir="ltr">75g unsalted butter, melted</p> <p dir="ltr">½ tsp cream of tartar Canola oil, for cooking</p> <p dir="ltr">Maple syrup, whipped cream, melon salad and cinnamon sugar, to serve</p> <h2 dir="ltr">Method</h2> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Sift flours, baking powder and bicarb twice. Stir in sugar and salt.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Combine buttermilk, vanilla, egg and 3 egg yolks in a large bowl and whisk until well combined. Add melted butter in a steady stream, whisking until smooth. Make a well in the centre of the flour mixture and very gently fold in the buttermilk mixture, without over-mixing. Some lumps in batter are acceptable.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Whisk eggwhites and cream of tartar into soft peaks, then gently fold into batter. Add a little canola oil to a large non-stick frying pan on medium heat and pour in ½ cup amounts of batter. Cook for 1½ minutes, until top is matt not glossy, then flip and cook for a further 1½ minutes.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Repeat with remaining batter, keeping pancakes warm in a low-temperature oven. Serve with maple syrup, whipped cream, melon salad and cinnamon sugar.</p> </li> </ol> <p dir="ltr"><strong>Chef’s Tip </strong></p> <p><span id="docs-internal-guid-1d73d3bd-7fff-a1a6-5adf-c92d7f025453"></span></p> <p dir="ltr">For extra wow factor, think beyond maple syrup to toppings like lemon curd with berries, figs with honey or apple topped by crumble.</p>

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Howdy partners! It’s cowboy casserole time

<p dir="ltr">Similar to cottage pie, but with a little extra helping of decadence, you’re going to swap out the traditional mash for potato gems with melted tasty cheese on top. Serve it with sour cream, guacamole and hot sauce and you’ve got yourself a comfort meal fit for any cowboy. Yeehaw!</p> <h2 dir="ltr">Ingredients</h2> <p dir="ltr">2 brown onions, very finely sliced</p> <p dir="ltr">2 sticks celery, finely diced</p> <p dir="ltr">2 carrots, finely diced</p> <p dir="ltr">6 cloves garlic, minced</p> <p dir="ltr">1 bunch thyme, very finely chopped</p> <p dir="ltr">⅓ cup extra virgin olive oil</p> <p dir="ltr">2 tsp ground cumin</p> <p dir="ltr">2 tsp smoked paprika</p> <p dir="ltr">1 tsp ground coriander</p> <p dir="ltr">500g beef mince</p> <p dir="ltr">2 Tbsp tomato paste</p> <p dir="ltr">2 x 400g cans diced tomatoes</p> <p dir="ltr">Sea-salt flakes and freshly ground black pepper, to season</p> <p dir="ltr">400g can kidney beans, drained 
and rinsed</p> <p dir="ltr">400g can corn kernels, drained 
and rinsed</p> <p dir="ltr">700g potato gems</p> <p dir="ltr">1½ cups grated tasty cheese</p> <p dir="ltr">Coriander sprigs, sour cream, hot sauce and guacamole, to serve</p> <h2 dir="ltr">Method</h2> <p><span id="docs-internal-guid-325b6802-7fff-cbce-b2c5-0d8977d1ad35"></span></p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Preheat oven to 180°C fan-forced (200°C conventional). Cook onion, celery, carrot, garlic and chopped thyme in 2 tablespoons of the oil in a large deep frying pan over medium heat for 5 minutes, until well softened. Mix in cumin, paprika and ground coriander, then transfer to a bowl.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Add remaining oil to the same pan and cook beef mince for 5 minutes, until browned. Mix in cooked vegetables, tomato paste and diced tomatoes. Season, then simmer for 20 minutes, until thickened. Stir in beans and corn. Transfer to a 2.5L baking dish.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Top mince and vegetable mixture with potato gems in a single layer, then bake for 20 minutes. Scatter with tasty cheese, then bake for a further 5-10 minutes until cheese is melted and golden. Garnish casserole with coriander sprigs, and serve with sour cream, hot sauce and guacamole on the side.</p> </li> </ol> <p><em>Image: Better Homes &amp; Gardens</em></p>

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Coles shoppers about to lose their minds over this delicious new release

<p dir="ltr">Arnott’s may have just released its most “bougiest” treat yet and fans are beside themselves.</p> <p dir="ltr">The Aussie biscuit maker recently came out with a new range unlike anything it has ever released before. They’re called “Obsession Chocolate Biscuits”. </p> <p dir="ltr">One user couldn’t wait to share the “gooey goodness” with viewers, describing the new snacks as “fricken delicious”.</p> <p dir="ltr">“Arnott’s what the hell are these — these are fricken delicious,” she begins the clip.</p> <p dir="ltr">“I picked up three flavours; salted caramel, milk chocolate and mint chocolate and oh my God, these are the most bougiest biscuits, holly molly.”</p> <p dir="ltr">The woman, who goes by the handle ‘updatesbylina’, went on to describe the taste and look of each of the bickies, while holding it up to the camera.</p> <p dir="ltr">“Look how fat each one is. Each box comes with six biscuits,” she said.</p> <p dir="ltr">“Look at these centres, look at that grenache oozing out of the middle and look how much caramel there is in this biscuit.</p> <p dir="ltr">“These are so good, they’re crunchy, they’re soft, they’re gooey, so good.”</p> <p dir="ltr">Of course it didn’t take long for viewers to comment, with many eager to try the new range which only dropped in Coles stores this week.</p> <p dir="ltr">“You made my day and thanks! Gotta try. They look and sound yum!” one TikTok user wrote.</p> <p dir="ltr">“These look delicious!!” said another.</p> <p dir="ltr">Cathy Zeppieri, marketing manager of Innovation at Arnott’s, told news.com.au customers are “eating them up”.</p> <p dir="ltr">“Literally. We’ve had tremendous feedback from fans coming through our social media saying that these are the indulgent treats they’ve been waiting for. It’s still early but they are starting to fly off the shelf,” Cathy said.</p> <p dir="ltr">In terms of what’s the most popular so far, Cathy said Cheddar and Roasted Garlic for the new Sourdough and Salted Caramel for the new Obsession biscuits.</p> <p dir="ltr">“Arnott’s has more than 150 years of experience baking for Australia, and you don’t have that kind of run without responding to change,” she said.</p> <p dir="ltr">“We’ve been hearing from consumers that they’re looking for more indulgent, more premium treats and snacks. So our team of expert bakers took on the challenge to come up with truly something else, and this new range is the result.”</p> <p dir="ltr">She said the best way she could describe the new range is, “pure indulgence”.</p> <p dir="ltr">“There’s something for all tastes, no matter whether you have a sweet tooth, savoury tooth, or both,” Cathy said.</p> <p dir="ltr">The range comes as new research conducted by Arnott’s found that 66% of Aussies say they have top-shelf treats at home.</p> <p dir="ltr">“These are food items they consider to be so delicious that they keep them separate from the rest for maximum indulgence after a busy or stressful day.”</p> <p dir="ltr">So, the new snacks are in response to this shift in how Aussies treat themselves.</p> <p dir="ltr">The Arnott’s Obsession biscuits retail for $5.50 a box and the Sourdough and Cracker Chips both $4.50, are available at Coles and from April will hit Woolies shelves.</p> <p dir="ltr"><em>Images: TikTok</em></p> <p> </p>

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Get Easter ready with this delicious new ‘must try’ from Cadbury

<p dir="ltr">Confectionary giant Cadbury has released a variation of the iconic festive treat - the Creme Egg and it’s apparently found in the freezer section</p> <p dir="ltr">Creme Egg Cakes cost $5 for four individual cakes and after being spotted in Coles, there’s been a lot of excitement.</p> <p dir="ltr">According to the box, shared by TikTok user <a href="https://www.tiktok.com/@deficitincalories">@deficitincalories</a>, the tasty treat is a chocolate flavoured sponge layered with white and yellow fondants and covered in milk chocolate and decorated with milk chocolate drops. </p> <p dir="ltr">“This is the new snack you must try at Coles. It’s in the ice cream freezer section,” the TikTok account said. “At 145 calories, it’s the perfect treat.”</p> <p dir="ltr">While social media users frothed with delight over the new Creme Egg item, some asked why a “cake” was in the freezer.</p> <p dir="ltr">Despite the confusion, many said they had bought some already and loved them.</p> <p dir="ltr">“I have eaten 2 of mine already. Time to buy another few boxes,” one said on Facebook.</p> <p dir="ltr">“Well, there goes my diet,” another wrote.</p> <p dir="ltr">“Looks like I’m going shopping at Coles,” someone else added.</p> <p dir="ltr">A photo shared by British Facebook page Snack News &amp; Reviews last February shows the cakes cut in half, with lines of fondant swirled through, as the classic Creme Egg ‘yolk’ appears to be oozing out.</p> <p><span id="docs-internal-guid-653824ef-7fff-0fca-b2f5-8b09d1e14ddc"></span></p> <p dir="ltr">Earlier this year Cadbury celebrated its 100th birthday in Australia with the brand revealing to news.com.au there are bars coming off its Tasmanian-based conveyor belt we’re unlikely to ever see.</p> <p dir="ltr"><em>Image: TikTok</em></p>

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An easy and delicious way to meet your protein goal

<p dir="ltr">One shopper has gone viral for claiming to find a $12 snack that’s perfect for those “drunk 2am cravings” or really, a snack at any time of the day or night. The best part? it’s available in your supermarket freezer section.</p> <p dir="ltr">Woolies have launched a ‘FroPro’ Protein Pizza that has 50% less carbs compared to its delicious counterpart. </p> <p dir="ltr">The health-conscious range of pizzas have just hit shelves and are being rolled out at Woolies stores nationwide.</p> <p dir="ltr">“New high protein pizza from Woolies,” <a href="https://www.tiktok.com/@dyldower/video/7070385220670770433?is_copy_url=1&amp;is_from_webapp=v1">@dyldower</a> on TikTok captioned a video of the pizza’s pepperoni and ham flavour.</p> <p dir="ltr">His video on the pizza has been viewed more than 124,000 times, with plenty of shoppers excited about the “epic” new product.</p> <p dir="ltr">“They are sooo good!” one person wrote.</p> <p dir="ltr">“Is that at every Woolworths? Keen as to try it,” another said.</p> <p dir="ltr">“This will be a great option for that cheat meal where you don’t want to go too crazy,” one shopper commented.</p> <p dir="ltr">A Woolworths spokeswoman said they were pleased to see the range had already resonated with shoppers.</p> <p dir="ltr">“We’re always looking to expand our range of unique snacks and collaborations that excite customers, so we’re pleased to see the range take off on TikTok.</p> <p><span id="docs-internal-guid-0bd823d1-7fff-4b93-d504-bc12dbfd3479"></span></p> <p dir="ltr">All three major supermarkets have expanded their range in recent years to include more low-carb product options, as well as gluten or lactose-free alternatives for those with dietary restrictions.</p> <p dir="ltr"><em>Image: TikTok</em></p>

Food & Wine

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Easy and delicious choc, hazelnut and caramel pie

<p dir="ltr">Start your week off right with this decadent pie that is sure to impress the whole family. </p> <ul> <li dir="ltr">Cook time: 40 minutes</li> <li dir="ltr">Prep time: 40 minutes</li> <li dir="ltr">Serves: 10 people</li> </ul> <h2 dir="ltr">Ingredients</h2> <p dir="ltr">Melted butter, to grease</p> <p dir="ltr">120g unsalted butter, softened</p> <p dir="ltr">2 Tbsp brown sugar, firmly packed</p> <p dir="ltr">1 1/2 cups crushed pretzels</p> <h3 dir="ltr">Caramel Filling</h3> <p dir="ltr">3/4 cup caster sugar</p> <p dir="ltr">1/4 cup water</p> <p dir="ltr">120g unsalted butter, chopped</p> <p dir="ltr">1/4 cup thickened cream</p> <p dir="ltr">1/2 tsp sea-salt flakes</p> <p dir="ltr">1/2 tsp vanilla extract</p> <h3 dir="ltr">Chocolate Ganache</h3> <p dir="ltr">1/3 thickened cream</p> <p dir="ltr">1 cup chocolate-hazelnut spread</p> <p dir="ltr">Coarse sea salt (optional)</p> <h2 dir="ltr">Method</h2> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Preheat oven to 180C. Grease a 20cm pie tin; set aside. Put butter and sugar in the large bowl of an electric mixer and beat on medium to high speed for 30 seconds. Stir in crushed pretzels. Press mixture evenly onto base and up sides of prepared tin. Bake for 10-12 minutes or until lightly browned. Cool in a tin on a wire rack. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">To make caramel filling, combine sugar and water in a medium heavy saucepan and stir over a low heat for about 10 minutes or until sugar is dissolved. Bring to boiling; reduce heat. Boil gently, uncovered, without stirring for about 8 minutes or until mixture is golden in colour. Remove from heat. Carefully add butter, cream and salt (mixture will bubble up). Stir over low heat for about 5 minutes or until mixture is caramel in colour. Stir in vanilla. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Put caramel filling in a medium bowl. Chill, uncovered, for about 40 minutes or until cold but not firm. Pour caramel mixture into crust, spreading evenly. Cover and chill for about 1 hour or until firm. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">To make ganache, put cream in a small saucepan over low to medium heat. Bring to just simmering. Remove from heat. Stir in the chocolate-hazelnut spread until smooth. Spread the ganache over the caramel mixture. Sprinkle with sea salt, if desired. Cover and chill for about 1 hour or until set. Serve. </p> </li> </ol> <p><span id="docs-internal-guid-ef324be7-7fff-7696-e734-427d53ab03fe"></span></p> <p dir="ltr"><strong>Cook's tip:</strong> This crust has a crunch with a difference! Made from pretzels instead of biscuits, the salt factor delivers a huge flavour burst. Remember, the finer you crush the pretzels, the easier it is to cut the pie. </p> <p dir="ltr"><em>Image: Better Homes &amp; Gardens </em></p>

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A no-fuss, delicious chocolate cake for special occasions

<p><em>Image: Readers Digest </em></p> <p>This delicious recipe is sure to be a crowd favorite.</p> <ul> <li>Preheat oven to 180°C (350°F/Gas 4).</li> <li>Lightly grease and flour a 4-cup (1 litre) capacity heart-shaped cake tin or silicone mould.</li> <li>Sift 185 g plain (all-purpose) flour, 1 teaspoon baking powder, 3/4 cup (145 g) caster (superfine) sugar and 1/4 cup (30 g) unsweetened cocoa powder into a medium bowl and mix until well combined.</li> <li>Add 125 g melted butter, 2 eggs, 3/4 cup (180 ml) milk and 1 teaspoon vanilla extract, and whisk until smooth.</li> <li>Pour into prepared cake tin or mould.</li> <li>Bake for 1 hour, or until cooked – a skewer inserted in the centre will come out clean.</li> <li>Cool cake in tin on wire rack for 10 minutes, then turn out to finish cooling. If in a mould, cool completely in the mould before turning out.</li> <li>Cover with buttercream (see below).</li> </ul> <p><strong>Chocolate buttercream</strong></p> <ul> <li>Beat 125g softened unsalted butter until light and creamy.</li> <li>Gradually beat in 1 cup (125 g) icing sugar and continue beating until the mixture is light and fluffy.</li> <li>Add 125g melted and slightly cooled dark chocolate and beat until combined.</li> <li>Spread over cake and allow to set.</li> </ul> <p> </p> <p>This article originally appeared on <a href="https://www.readersdigest.com.au/recipes/easy-peasy-chocolate-cake">Readers Digest.</a> </p>

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Delicious and easy decadent double chocolate mousse cake

<p class="css-1316j2p-StyledParagraph e4e0a020">Image: Instagram </p> <p class="css-1316j2p-StyledParagraph e4e0a020">The<span> </span><em>delicious.</em><span> </span>team have released a new range of baking mixes including Double Choc Mousse Cake, Cookies &amp; Cream Cake, Salted Choc-Chip Cookie Pie and Upside Down Golden Syrup Banana Cake.</p> <p class="css-1316j2p-StyledParagraph e4e0a020">For all the information about the new range of<span> </span><em>delicious.</em><span> </span>cake mixes you can visit<span> </span><a rel="noopener" href="https://www.delicious.com.au/bakingrange" target="_blank" class="css-1h8ruiq-StyledTextLink ezegcyi0" data-link-type="article-inline">delicious.com.au/bakingrange</a></p> <p class="css-1316j2p-StyledParagraph e4e0a020"><strong>DOUBLE CHOC MOUSSE CAKE WITH WHIPPED VANILLA MASCARPONE AND COFFEE SYRUP</strong></p> <p class="css-1316j2p-StyledParagraph e4e0a020">Serves: 12</p> <p class="css-1316j2p-StyledParagraph e4e0a020"><strong>INGREDIENTS</strong></p> <p class="css-1316j2p-StyledParagraph e4e0a020"><strong>DOUBLE CHOC MOUSSE CAKE BASE RECIPE</strong></p> <p class="css-1316j2p-StyledParagraph e4e0a020">1 x packet delicious. double choc mousse baking mix</p> <p class="css-1316j2p-StyledParagraph e4e0a020">80g unsalted butter, melted</p> <p class="css-1316j2p-StyledParagraph e4e0a020">2 large eggs</p> <p class="css-1316j2p-StyledParagraph e4e0a020">2 1/3 cups (580ml) cold full cream milk</p> <p class="css-1316j2p-StyledParagraph e4e0a020">150ml cold thickened cream</p> <p class="css-1316j2p-StyledParagraph e4e0a020"><strong>CHOCOLATE SHARDS</strong></p> <p class="css-1316j2p-StyledParagraph e4e0a020">100g dark chocolate, chopped</p> <p class="css-1316j2p-StyledParagraph e4e0a020"><strong>WHIPPED VANILLA MASCARPONE</strong></p> <p class="css-1316j2p-StyledParagraph e4e0a020">1/2 cup (125g) mascarpone</p> <p class="css-1316j2p-StyledParagraph e4e0a020">1/2 cup (80g) pure icing sugar, sifted</p> <p class="css-1316j2p-StyledParagraph e4e0a020">2 tsp vanilla bean paste</p> <p class="css-1316j2p-StyledParagraph e4e0a020">1 1/2 cup (375ml) thickened cream</p> <p class="css-1316j2p-StyledParagraph e4e0a020"><strong>COFFEE SYRUP</strong></p> <p class="css-1316j2p-StyledParagraph e4e0a020">3/4 cup (165g) caster sugar</p> <p class="css-1316j2p-StyledParagraph e4e0a020">3/4 cup (180ml) strong coffee</p> <p class="css-1316j2p-StyledParagraph e4e0a020">1 tsp vanilla bean paste</p> <p class="css-1316j2p-StyledParagraph e4e0a020"><strong>METHOD</strong></p> <p class="css-1316j2p-StyledParagraph e4e0a020">1. Prepare the double choc mousse cake base recipe according to packet instructions. Set aside.</p> <p class="css-1316j2p-StyledParagraph e4e0a020">2. Place the dark chocolate in a heatproof bowl set over a small saucepan of barely simmering water. Stir until melted, then remove from heat. Pour the chocolate over a large sheet of baking paper and, using a spatula, spread until very thin. Place another sheet of baking paper over the top and flatten. Starting at the short end of the paper, roll into a cylinder. Place in the fridge to set for 30 minutes or until cold and set. Unroll by pulling the two sheets of paper apart to create chocolate shards. Keep refrigerated until ready to serve.</p> <p class="css-1316j2p-StyledParagraph e4e0a020">3. Meanwhile, for the coffee syrup, place sugar, coffee and vanilla in a small saucepan over medium heat. Bring to a simmer and cook for 7-8 minutes until reduced and slightly syrupy. Remove from heat and allow to cool completely.</p> <p class="css-1316j2p-StyledParagraph e4e0a020">4. For the vanilla mascarpone, place mascarpone, icing sugar, vanilla and cream in the bowl of a stand mixer fitted with the whisk attachment and whisk until firm peaks begin to form.</p> <p class="css-1316j2p-StyledParagraph e4e0a020">5. To serve, remove mousse cake from the pan and place on a serving plate. Top with the vanilla mascarpone and drizzle over the cooled coffee syrup. Top with chocolate shards and serve immediately.</p>

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Top tips for delicious winter meals using a slow cooker

<p>It’s now mid-winter so there’s no better way of warming yourself up than with a delicious, slow-cooked meal. Here are our five top tips for creating delicious meals with a slow cooker. </p> <p>With a high number of people in lockdown across the country, there’s probably never been a better time to start learning new slow cooker recipes to make warming, winter meals.</p> <p>Bettina Jenkins, Culinary Expert at <a href="https://www.appliancesonline.com.au/">Appliances Online</a>, has shared her top five tips for making slow cookers a part of your everyday cooking experience.</p> <p><strong>Top slow cooker tips from Bettina Jenkins, Appliances Online Culinary Expert</strong></p> <p>“Imagine getting home from work and your dinner is ready? Gently simmering, all day, tenderising those inexpensive cuts of meat and turning them into melt in the mouth morsels - that's slow cooking for you! If you’re time poor in the morning, try the night-before technique - throw everything in the slow cooker the night before, pop it in the fridge, then start cooking it all the next morning and dinner will be ready later on in the day!</p> <p><strong>Tip No. 1) You don't have to use expensive meats for slow cooking to produce quality culinary results. </strong>You can use inexpensive cuts of meat and because they’re slowly simmering all day, this turns them into melt-in-your-mouth morsels - that's slow cooking for you<strong>!</strong></p> <p><strong>Tip No. 2) You can cook just about anything in a slow cooker. </strong>Slow cookers are so versatile, that you can cook soups, casseroles, lasagna, desserts and even cakes and yoghurt! You’ll love the results from these time and energy saving appliances!</p> <p><strong>Tip No. 3) Try the night-before technique. I</strong>f you have other things to do in the morning, throw everything in the slow cooker the night before, pop it in the fridge, then start cooking when you get up and dinner will be ready later on.</p> <p><strong>Tip No. 4) Try overnight oats. </strong>You can cook oats, milk, sultanas and grated apple and carrots - cook on low for 8 hours and wake up to a warm and nourishing breakfast! </p> <p><strong>Tip No. 5) Cleaning is a breeze too!</strong>  Just one removable pot at the end of the night – simply give it a quick clean or pop it in the dishwasher!</p> <p><strong>As well, Bettina gave us a list of five slow cookers suitable for all different budgets: </strong></p> <ul> <li><a href="https://www.appliancesonline.com.au/product/tefal-rk732-18l-easy-rice-slow-cooker?sli_sku_jump=1"><strong>Tefal RK732 1.8L Easy Rice &amp; Slow Cooker</strong></a><strong>- RRP $130</strong></li> <li><a href="https://www.appliancesonline.com.au/product/breville-lsc650bss-searing-slow-cooker?sli_sku_jump=1"><strong>Breville LSC650BSS the Searing 6L Slow Cooker</strong></a><strong>- RRP $219</strong></li> <li><a href="https://www.appliancesonline.com.au/product/westinghouse-3-x-25l-slow-cooker-whsc07ks?sli_sku_jump=1"><strong>Westinghouse 3 x 2.5L Slow Cooker WHSC07KS</strong></a><strong>- RRP $149.95</strong></li> <li><a href="https://www.appliancesonline.com.au/product/kitchenaid-artisan-slow-cooker-92395?sli_sku_jump=1"><strong>KitchenAid 5KSC6222ASS Artisan 5.7L Slow Cooker</strong></a><strong>RRP $259</strong></li> <li><a href="https://www.appliancesonline.com.au/product/crock-pot-chp600-choose-a-crock-one-pot-slow-cooker?sli_sku_jump=1"><strong>Crock-Pot CHP600 Choose-a-Crock One Pot Slow Cooker</strong></a><strong>- RRP $129</strong></li> </ul> <p><em>Image: Getty Images</em></p>

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The crazy pizza toppings that are actually delicious

<p>Sure, you've been eating your pizza with extra cheese, pepperoni, and mushrooms for years, but that's child's play compared to the craziest new pizza toppings out there.</p> <p>Try not to cringe when there is pineapple on a pizza. There’s a ton of other wild stuff happening out there more concerning.</p> <p> </p> <p><strong>Corn</strong></p> <p>Does corn pizza seem totally crazy to you?</p> <p>You’re probably more used to veggie pizza toppings like sun dried tomatoes or olives, but some fresh roasted sweet corn is actually delicious on a classic pizza thanks to its delicately sweet flavour.</p> <p>If you want add a little zest to your corn, try adding some chilli flakes to give your pizza a sweet heat.</p> <p> </p> <p><strong>Crab meat</strong></p> <p>Remember that old adage that seafood and cheese never go together by Italian culinary tradition?</p> <p>Apparently, American pizza experts are throwing that to the wind, because trend-setting pizza chains in New York are topping their famous pizzas with real lump crab meat and people are loving it.</p> <p>Crab meat is loaded with zinc, so you can tell yourself a slice isn’t the worst decision you could make today.</p> <p> </p> <p><strong>Sriracha</strong></p> <p>People are going crazy for Sriracha sauce-topped pies thanks to the gentle heat of this popular pepper-infused topping and low calorie content.</p> <p>Asian and Italian flavours may not seem like a natural fit, but one bite of a fresh pizza drizzled in spicy Sriracha sauce will make you question what other weirdly wonderful flavour combos you’ve been missing out on.</p> <p> </p> <p><strong>Kale</strong></p> <p>If you’re not the type to order a salad on your pizza, think again—kale is delicious when cooked.</p> <p>It’s one of the best pizza toppings for veggie lovers thanks to high vitamin C and fibre content.</p> <p>Kale-topped pizzas are currently trending in veggie-friendly areas like Los Angeles, where a popular local joint, Pitfire Pizza, tops their pizzas with black kale, field mushrooms, cheddar, chilies, and garlic. Yum!</p> <p> </p> <p><strong>Hummus</strong></p> <p>Hummus sounds like a seriously crazy pizza topping, doesn’t it? It should, but the truth is it’s gaining steam in the health-conscious food blogger seen, and even US brands like Sabra have created limited-time pizza-flavoured hummus lines because surprisingly, the flavours pair really well together.</p> <p> </p> <p><strong>Cashew cheese</strong></p> <p>It turns out cashew cheese is the vegan cheese of choice for foodies these days, and some pizza shops are going to great lengths to satisfy their vegan and dairy-free customers’ pizza cravings.</p> <p>Matthew Kenney, a vegan chef and expert who teaches workshops on going vegan at Turnberry Isle Miami, has been leading the cashew cheese pizza movement in New York and Florida.</p> <p>Try not to cringe when there is pineapple on a pizza. There’s a ton of other wild stuff happening out there more concerning.</p> <p> </p> <p><strong>Nectarines</strong></p> <p>Nectarines, peaches, and other stone fruit have a tangy-sweet flavour that is similar in some ways to the flavour profile of BBQ sauce.</p> <p>If you’re the type who likes a good BBQ-themed pizza, you need to try one topped with nectarine slices and an especially sharp or bold cheese.</p> <p>Milo &amp; Olive, a popular pizzeria in the US state of California, has been serving up a salty-meets-sweet nectarine and bacon pizza that’s topped with Fontina, thyme, balsamic glaze, and deliciously ripe stone fruit.</p> <p> </p> <p><strong>Spicy mac and cheese</strong></p> <p>Mac and cheese is already great, and adding spice is always the next level of excitement, but if you haven’t tried adding fresh jalapeños and gooey mac and cheese to your pizza, have you even really lived?</p> <p>Vinnie’s, a popular local pizza spot in Brooklyn, has lines out the door for their magical, new-age comfort food slices.</p> <p> </p> <p><strong>Eggs</strong></p> <p>Cooked, runny, semi-solid—you name it. Eggs are one of the best weird pizza toppings to be found in both the United States and Italy, the birthplace of pizza.</p> <p>Eggs are healthy, too, so adding a few to your pizza gives you an excuse to have a slice for a responsible brunch.</p> <p> </p> <p><strong>Entire Mexican dishes</strong></p> <p>Why add just a little Mexican seasoning to your pizza when you can throw an entire plate of chilaquiles right on top of your favourite simple pizza.</p> <p>This recipe was the brainchild of Chef Martin Gonzalez in San Diego, California, and includes crunchy tortilla chips, warm green tomatillo sauce, red onion, and queso añejo (a Mexican cheese that is very similar to Parmesan) and crema fresca.</p> <p>There’s no reason this can’t be recreated at home, and you’ll be a hero for combining the world’s most addictive flavours.</p> <p> </p> <p><strong>Avocado</strong></p> <p>Your favourite, trendiest salad addition is also great on pizza. Avocado’s creamy texture is actually similar to that of some soft cheeses, and the mildly nutty flavour pairs well with everything from tomatoes to garlic.</p> <p>Avocado is one of the best pizza toppings you never expected because it can easily be combined with all the other weird toppings too, like corn, crab, and even Sriracha.</p> <p>Plus, avocados are a brain food, so you can feel good about loading your plate up.</p> <p> </p> <p class="p1"> </p> <p class="p2"><em>Written by Bryce Grubern. This article first appeared on <a href="https://www.readersdigest.com.au/recipes/11-crazy-pizza-toppings-are-actually-delicious"><span class="s1">Reader’s Digest</span></a>. For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.com.au/subscribe"><span class="s1">here’s our best subscription offer</span></a>.</em></p>

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Poh Ling Yeow reveals delicious two-ingredient pastry recipe

<p>With all of us spending time at home more than ever before, many have been turning to baking to keep themselves entertained.</p> <p>But if you’re wary of making something from scratch, then this easy recipe from<span> </span><em>MasterChef<span> </span></em>star Poh Ling Yeow is definitely for you.</p> <p>The celebrity chef shared on Instagram her recipe for palmiers from her book<span> </span><em>Poh Bakes</em>, revealing it was “one of my fave things to make”.</p> <p>Surprisingly, the classic recipe only requires two ingredients – caster sugar and puff pastry – which Poh said you can either purchase ready-made from the supermarket or make yourself at home.</p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CAXAZSzA7ZO/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="12"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="margin: 8px 0 0 0; padding: 0 4px;"><a style="color: #000; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" rel="noopener" href="https://www.instagram.com/p/CAXAZSzA7ZO/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">One of my fave things to make - #palmier . Recipe from #pohbakes100greats #frenchpastry #pastry #baker #handmade #madefromscratch @_jamface_ #jamface</a></p> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;">A post shared by <a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px;" rel="noopener" href="https://www.instagram.com/pohlingyeow/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank"> Poh Ling Yeow</a> (@pohlingyeow) on May 18, 2020 at 11:31pm PDT</p> </div> </blockquote> <p>Poh’s method, which takes under an hour to make, was a hit with her followers on Instagram who praised the straightforward method.</p> <p>“Palmiers are so nostalgic for me. My sis and I used to get to share one after ballet class each week. Huge treat for us,” one person wrote.</p> <p>“Oh my god @pohlingyeow this is one of my fave recipes from your book,” another commented. “So satisfying and pretty, yet so simple.”</p> <p>“Looks delicious! Hope you’re not sick of hearing that,” another fan wrote.</p> <p>Poh rose to fame while competing on the first season of <em>MasterChef</em> in 2009, where she came runner-up to Julie Goodwin.</p>

Food & Wine

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Delicious chilli coriander squid

<p>Time to prepare 25 mins | Serves 4</p> <p>This Chilli Coriander Squid recipe is from the book <em>Healthy Body</em> by one of Australia's foremost personal trainers Sally Matterson.</p> <p>For more information on how you can balance your hormones and shred fat for life read <a href="https://www.wyza.com.au/lifestyle/health-wellbeing/book-review-healthy-body.aspx">our review of Healthy Body</a>.</p> <p><strong>Ingredients</strong></p> <ul> <li>2 red onions, cut into wedges</li> <li>4 tsp flaxseed oil, plus extra</li> <li>1 tsp balsamic vinegar</li> <li>2 chillies, finely chopped</li> <li>1 bunch coriander, finely chopped</li> <li>600g (1.3lb) pre-cut squid rings (or 4 baby squid) scored and thinly sliced</li> <li>1 punnet cherry tomatoes, halved</li> <li>1/2 cup kalamata olives100g (3.5oz) rocket leaves (arugula)</li> <li>large handful parsley leaves, roughly chopped</li> <li>juice of half a lemon</li> </ul> <p><strong>Directions</strong></p> <p>1. Preheat oven to 180ºC (350ºF). Line a baking tray with baking paper. Place onion on the prepared tray. Drizzle with 2 tsp of the flaxseed oil and balsamic vinegar and bake for 15 mins. Set aside to cool.</p> <p>2. Place chilli, coriander and squid in a bowl. Toss together.</p> <p>3. In a separate bowl, place cherry tomatoes, olives, rocket, parsley and the cooked onion.  </p> <p>4. Heat oil in a frying pan and quickly toss squid for 2 mins or until tender.</p> <p>5. Add squid to the salad and toss. Drizzle with remaining flaxseed oil and lemon juice. Serve.</p> <p><strong>Macronutrients per serve</strong><br />Protein 28.7g (1.0oz)<br />Fats 8.3g (0.3oz)<br />Carbs 9.4g (0.3oz)</p> <p><strong>Tips</strong></p> <p>This is a light meal that's perfect for al fresco dining. Cook the squid on the barbecue if you prefer.</p> <p>Try Sally's other recipes: <a href="https://www.wyza.com.au/recipes/savoury-super-food-bowl.aspx">Savoury super-bowl</a> and <a href="https://www.wyza.com.au/recipes/clean-spaghetti-bolognese.aspx">Clean spaghetti bolognese</a>.</p> <p><em>Republished with permission from <a href="https://www.wyza.com.au/recipes/chilli-coriander-squid.aspx">Wyza.com.au.</a></em></p>

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Healthy and delicious Sultana slice

<p>This sweet treat is easy to make and it will delight the whole family.</p> <p><em>(Image © Pacific Magazines Australia)</em></p> <p><strong>Ingredients</strong></p> <ul> <li>Melted butter, to grease</li> <li>125g unsalted butter, chopped</li> <li>¼ cup golden syrup</li> <li>1 free-range egg, lightly beate</li> <li>Finely grated zest of 1 orange</li> <li>1 cup self-raising flour</li> <li>1 cup desiccated coconut</li> <li>1 cup rolled oats</li> <li>½ cup caster sugar</li> <li>1¼ cups sultana</li> <li>2 Tbsp crystallised ginger, chopped</li> <li>1 cup pure icing sugar</li> <li>1 Tbsp orange juice</li> </ul> <p><strong>Directions</strong></p> <p>1. Preheat oven to 180°C. Grease a 27 x 17cm slice tin with melted butter, then line base and sides with baking paper. Melt unsalted butter in a small saucepan over a medium heat. Stir in golden syrup until smooth. Set aside to cool for 10 minutes. Whisk in egg and stir in zest.<br /><br />2. Sift flour into a large bowl, then add coconut, oats, caster sugar, sultanas and ginger, stirring until well combined. Add butter mixture, stirring until combined. Spoon mixture into prepared tin, spreading evenly, then bake for 25 minutes or until golden and firm to touch. Set aside in tin for 30 minutes to cool completely, then remove from tin.</p> <p>3. Sift icing sugar into a large bowl. Add orange juice and whisk for 5 minutes or until very light. Drizzle icing over slice, then set aside for 20 minutes to allow icing to set. Cut into 12 bars and serve.</p> <p><em>Republished with permission from <a href="https://www.wyza.com.au/recipes/sultana-slice.aspx">Wyza.com.au.</a></em></p>

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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>

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Delicious kale, prosciutto and blue cheese tart

<p>Serves 8</p> <p> So many food trends come and go. Right now kale is having its moment in the culinary limelight, it is so versatile and nutritious. Try serving a wedge of this tart with a bitter leaf salad, which helps to cut through the richness.</p> <p><a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fthe-edible-city-indira-naidoo%2Fprod9781921383816.html">Recipe from The Edible City by Indira Naidoo, published by Penguin Books, RRP $45.00.</a></p> <p><strong>Ingredients</strong></p> <ul> <li>1 pre-rolled butter puff pastry sheet, thawed</li> <li>2 tablespoons thyme leaves</li> <li>1 egg, beaten</li> <li>1 large bunch kale, finely chopped</li> <li>1 tablespoon olive oil</li> <li>1 onion, thinly sliced</li> <li>1 teaspoon brown mustard seeds</li> <li>Salt and freshly ground black pepper</li> <li>Small handful chopped flat-leaf parsley</li> <li>180 g blue cheese, chopped</li> <li>2 eggs (extra)</li> <li>4 egg yolks</li> <li>200 ml pouring cream</li> <li>200 g sour cream</li> <li>200 g prosciutto (about 4 strips)</li> </ul> <p><strong>Directions</strong></p> <p>1. Preheat the oven to 180°C fan-forced (200°C conventional).</p> <p>2. Sprinkle the pastry sheet with the thyme leaves. Roll it out to fit a pie dish 27 cm in diameter and 5 cm deep. Prick the base all over with a fork. Line with baking paper and fill with baking beans or rice, then blind-bake for 10–12 minutes or until lightly golden.</p> <p>3. Remove from the oven and remove the paper and baking beans. Brush the base with the beaten egg, return to the oven and bake for 6 minutes until golden and crisp.</p> <p>4. Reduce the oven temperature to 150°C.</p> <p>5. Place the kale in a large heavy-based saucepan over medium heat. Place a lid on top and allow to soften and wilt for 15–20 minutes.<br /><br />6. Heat the olive oil in a frying pan over medium heat and add the onion. Fry for 4–5 minutes until soft. Add the kale and mustard seeds and cook for a further minute. Season with salt and pepper to taste. Spread the kale mix over the tart case, then sprinkle over the parsley and scatter over the blue cheese.</p> <p>7. In a bowl, whisk the eggs, yolks, cream and sour cream. Season with salt and pepper to taste, then pour into the tart case. Place the prosciutto strips on top.</p> <p>8. Bake for 40–50 minutes or until light golden and just set with a slight wobble. Leave to stand for 10 minutes, then serve.</p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/kale-prosciutto-and-blue-cheese-tart.aspx">Wyza.com.au.</a></em></p>

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