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Ginger Spice rocked by family tragedy

Spice Girl Geri Horner (nee Halliwell) has been left devastated by an untimely family tragedy. Geri's older brother Max Halliwell has died in intensive care after collapsing at home, according to reports by The Sun. Geri was in the Middle East with her Formula One champion husband Christian, as he prepared for the Grand Prix in Qatar, when concerns were raised over Max's welfare. Close friends said that Max and Geri have always been "incredibly close". A source close to the singer explained, “This is the most awful, devastating, heartbreaking news and Geri is utterly broken by it." “It has been a terribly traumatic time since the moment she heard Max had been taken to hospital, and the worst outcome which everybody close to the family hoped might not be." “They are all rallying together but she barely knows what to say or think just now – she loved him dearly.” Police reported that Max has been transferred to hospital after being found at his home. In a statement a Hertfordshire Constabulary spokeswoman said, “Police were called at 9.40am on Wednesday 17 November to report the concern for welfare of a man at a residential property in Berkhamsted." “Officers, along with the East of England Ambulance Service, attended the scene." “The man was located and taken to hospital for treatment, where he sadly later died." A spokesman for Geri has asked that everyone "respect the family's privacy at this difficult time", as the family mourns. Max and Geri famously jetted off to Paris together when the singer quit the Spice Girls at the height of their fame in the 1990s, in order to escape the limelight. Image credits: Getty Images

Family & Pets

Try this: Lemon ginger sumac barbecued prawns

Perfect for a summer barbecue, these prawns have a delicious twist. Ingredients <ul> <li>700g large prawns, peeled and deveined</li> <li>¼ cup olive oil</li> <li>1 tsp sesame oil</li> <li>2 tbsp fresh lemon juice + zest of 1 lemon (or lime)</li> <li>½ yellow onion, chopped</li> <li>1 clove garlic, peeled</li> <li>3 tbsp The Ginger People®Organic Ginger Juice</li> <li>1 tbsp fresh coriander, chopped</li> <li>1 tsp sumac</li> <li>¼ tsp salt</li> <li>¼ tsp ground black pepper</li> </ul> Directions <ol> <li>In a blender or food processor, process the olive oil, sesame oil, lemon juice, lemon zest, onion, garlic, ginger juice, coriander, sumac, salt and pepper until smooth.</li> <li>Reserve a small amount for basting. Pour the remaining mixture into a dish, add prawns. Stir to coat. Cover and refrigerate for 2 hours.</li> <li>Preheat grill for medium heat. Thread prawns onto skewers. Discard marinade. Lightly oil grill grate. Grill prawns for 2 to 3 minutes per side, or until opaque. Baste with reserved marinade.</li> </ol> Recipe from <a href="http://gingerpeople.com.au/cooks-corner">The Ginger People</a>. Republished with permission of <a href="/Wyza.com.au.">Wyza.com.au.</a>

Food & Wine

Chewy persimmon and ginger cookies

Everyone is a fan of cookies, and this recipe is definitely a crowd pleaser. Whether you pair it with afternoon tea, or sneakily snack on it throughout the day, these chewy biscuits are hard to resist and delicious to boot! Ingredients <ul> <li>110g unsalted butter, room temperature</li> <li>1/2 cup of caster sugar</li> <li>1/2 tsp salt</li> <li>1 egg</li> <li>2 cups plain flour, sifted</li> <li>1 tsp baking powder, sifted</li> <li>1 tsp ground ginger, sifted</li> <li>1 tsp ground cinnamon, sifted</li> <li>1/2 tsp ground cloves, sifted</li> <li>1/2 tsp ground nutmeg, sifted</li> <li>2 heaped Tbs of chopped crystallised ginger</li> <li>1 cup raisins OR dried currants</li> <li>1 cup chopped walnuts OR pecans</li> <li>2 ripe persimmons, peeled and pureed</li> </ul> Method <ol> <li>Preheat oven to 180ºC or 170ºC fan forced.</li> <li>With an electric cake mixer, beat butter, sugar and salt until pale and fluffy. Add egg and beat until combined. Add persimmon puree and mix with a wooden spoon until combined. Add flour, baking powder, ginger, cinnamon, cloves and nutmeg, and mix with a wooden spoon until combined. Add raisins or currants and nuts and mix until combined.</li> <li>Drop teaspoons full of the batter onto a baking tray lined with parchment and bake for 15-20 minutes.</li> <li>Cool on a wire rack before storing in an airtight container.</li> </ol> Photo and recipe courtesy of <a href="https://www.persimmonsaustralia.com.au/project/chewy-persimmon-ginger-cookies/">Persimmon Australia</a>.

Food & Wine

Sticky prune and ginger teabread

The texture of this irresistible teabread is a mixture of crumbly ginger-spiced cake and a sticky, sweet prune purée that is rippled through it. The teabread keeps well – in fact, it improves after being stored for a day or two – and is a good choice for an energy-giving lunch box sweet. Ingredients: <ul> <li>1 cup (220g) pitted prunes, coarsely chopped</li> <li>100ml strong Earl Grey tea, cooled</li> <li>115g unsalted butter</li> <li>⅓ cup (80g) soft brown sugar</li> <li>¼ cup (90g) golden syrup</li> <li>2 cups (30 g) self-raising flour</li> <li>½ teaspoon baking powder</li> <li>½ teaspoon ground cinnamon</li> <li>1 egg, beaten</li> <li>90ml low-fat milk</li> <li>⅓ cup (75g) glacé ginger, chopped</li> </ul> Method: <ol> <li>Preheat the oven to 160°C.</li> <li>Use baking paper to line a large loaf tin measuring 23 × 13 × 6cm.</li> <li>Place the prunes and tea in a small saucepan and bring to the boil.</li> <li>Reduce the heat, cover the pan and simmer gently for about 10 minutes, or until almost all of the liquid has been absorbed.</li> <li>Tip the prunes into a food processor or blender and process to a fairly smooth purée. Set aside. Place the butter, sugar and golden syrup in a saucepan and heat gently until just melted and smooth. Remove from the heat.</li> <li>Sift the flour, baking powder and cinnamon into a large bowl and make a well in the centre. Add the warm syrup mixture, the egg and milk, and beat well to mix thoroughly.</li> <li>Reserve about 1 tablespoon of the chopped ginger and stir the rest into the cake mixture.</li> <li>Spoon about one-third of the cake mixture into the prepared tin and spread over the bottom.</li> <li>Top with about half the prune purée, spreading it into an even layer. Add another third of the cake mixture and spread out evenly, then spread the remaining prune purée over that.</li> <li>Finally, spoon the remaining batter on top and smooth it out. Sprinkle the reserved chopped ginger over the surface of the cake.</li> <li>Bake for 1-1¼ hours, or until well risen, golden brown and firm to the touch.</li> <li>Cool in the tin for about 10 minutes, then turn out onto a wire rack and leave to cool completely.</li> <li>Wrap in foil and store for at least 24 hours before slicing. The teabread will keep for up to a week.</li> </ol> This article first appeared in <a href="http://www.readersdigest.com.au/recipes/sticky-prune-and-ginger-teabread">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, here’s our best subscription <a href="http://readersdigest.innovations.com.au/c/readersdigestsubscribe?utm_source=readersdigest&utm_campaign=RDSUB&utm_medium=display&keycode=WRA85S">offer</a>. <img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" />

Food & Wine

Ginger chicken meatballs

Equally perfect for parties and dinner fare, these ginger chicken pack a mouthful of flavour in every bite. Serves: 6 Ingredients: <ul> <li>400g chicken mince</li> <li>1 egg, lightly beaten</li> <li>1 cup cooked SunRice White Long Grain Rice</li> <li>1 cup fresh breadcrumbs</li> <li>2 garlic cloves, crushed</li> <li>1/2 cup finely chopped fresh coriander leaves</li> <li>2 green onions, thinly sliced</li> <li>3cm piece fresh ginger, finely grated</li> <li>1/2 cup sweet chilli sauce</li> <li>2 tablespoon peanut oil</li> </ul> Method: 1. Combine mince, egg, rice, breadcrumbs, garlic, coriander, onion, ginger and two tablespoons sweet chilli sauce in a bowl. Season with salt and pepper. Mix to combine. 2. Roll mixture into even-sized balls. Set aside on plate. 3. Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for five to seven minutes, or until browned and cooked through. 4. Serve with remaining sweet chilli sauce (or soy sauce) and an accompaniment of your choosing – salad or noodles work best.

Food & Wine

Guide to growing tubers

Potatoes aren’t the only tuber in the garden, though they do seem to steal all of the headlines. Turmeric, ginger, horseradish and wasabi are all part of this group of mysterious subterranean dwellers. Although they are not prolifically planted in the home garden, they are relatively straightforward to grow and perfectly suited to pots. All tubers love a loose and friable soil that allows easier passage of the roots. You need to ensure it is free draining and won’t become boggy or waterlogged, as that can cause rotting. This is achieved in a good quality potting mix, but when planting in the ground make sure to loosen the surface and incorporate plenty of organic matter. The break of spring is the best time for planting and division of roots, and most prefer a warmer climate to thrive; however, ideal conditions do vary from plant to plant. Wasabi, for example, loves the temperate regions, while ginger prefers more tropical climes. All, however, are sun-smart and prefer part shade. This means that B-grade spaces of the patch are now up for grabs. Make sure you help them out and protect them from hot afternoon sun. Nonno’s tip: You can keep perpetuating plants by breaking off segments – keeping the bulk for your harvest – and then using the remaining pieces for replanting. The preference is to replant those that are already sprouting. Kitchen tip: While the roots are the prized possession, the stems and leaves are also edible. In particular, the lower stem is the most tender and flavoursome and shouldn’t be ignored. Easy to grow: 4 Small space suitability: 3 Yield value: 4 Je ne sais quoi/pleasure: 4 When to plant: Zone 1 Oct–Dec Zone 2 Sep–Jan Zone 3 Aug–Dec Zone 4 Mar–Oct Best grown from: Tuber Depth: The top of the tuber covered over with a few centimetres of soil. Spacing: 30–50 cm (1 ft–1 ft 8 in) Time to 1st harvest: 90+ days Ideal pH level: 5.5–7.0 Favourite small-space variety: Turmeric Best suited to: Pots, in-ground Common problems: Rotting <img width="135" height="171" src="https://oversixtydev.blob.core.windows.net/media/7264650/grow-food-anywhere-cvr_135x171.jpg" alt="Grow Food Anywhere CVR (1)" style="float: right;"/> This is an edited extract from Grow. Food. Anywhere. by Mat Pember & Dillon Seitchik-Reardon published by Hardie Grant Books RRP $45 and is available in stores nationally. Image credit: John Laurie

Home & Garden

Maggie Beer’s turmeric, soy and ginger chicken

“Chicken is quite a staple in our house but then we do have my daughter Saskia’s birds on hand, and the difference a well-brought-up chook makes in flavour and texture is incredible. The great thing is that each state of Australia has wonderful producers and they need to be encouraged as it costs a lot more to grow out a free-range bird to full maturity. The marinade here is definitely ‘finger-licking good’ in the true sense of those words and it adds wonderfully to the caramelisation of the skin. You’re a stronger person than me if you can peel that off before you eat,” writes Maggie Beer in her new book Maggie’s Recipes for Life. Based on the latest scientific research and with the help of one of the world’s leading Alzheimer’s researchers Professor Ralph Martins, Maggie has created more than 200 recipes that help provide the nutrients we need for optimum brain health. The proceeds from the cookbook will be shared between the Maggie Beer Foundation and the Lions Alzheimer’s Research Foundation. Serves: 6 Ingredients: <ul> <li>6 x 230 g chicken thighs, skin on, bone in</li> <li>⅓ cup (80 ml) extra virgin olive oil</li> <li>Sea salt flakes</li> <li>Roasted carrots, kale and hazelnuts, to serve</li> </ul> For the marinade <ul> <li>1 tablespoon soy sauce</li> <li>Finely grated zest of 1 lime</li> <li>1 tablespoon lime juice</li> <li>1 teaspoon finely grated orange zest, plus extra to serve</li> <li>1 tablespoon fish sauce</li> <li>1 clove garlic, finely grated</li> <li>1 tablespoon finely grated ginger</li> <li>1 lemongrass stalk, pale end only, finely chopped</li> <li>1 teaspoon finely grated turmeric</li> <li>1 teaspoon raw honey</li> <li>Sea salt flakes and freshly ground black pepper</li> </ul> Method: <ol> <li>To make the marinade, place all the ingredients in a bowl and whisk until well combined.</li> <li>Place the chicken in an airtight container, pour over the marinade, then place the lid on the container and shake well. Refrigerate for 2–4 hours.</li> <li>Preheat the oven to 200˚C (fan-forced).</li> <li>Heat the olive oil in a large frying pan over medium heat. Remove the chicken from the marinade and shake off the excess. Season with salt, then place half the chicken, skin-side down, in the pan and cook for 2 minutes on each side or until golden. Take care not to burn the marinade.</li> <li>Remove from the pan and place, skin-side up, and spaced well apart on a baking tray lined with baking paper. Repeat with the remaining chicken thighs.</li> <li>Transfer to the oven and bake for 4–5 minutes or until just cooked through.</li> <li>Remove from the oven and allow to rest in a warm place for 8–10 minutes. Scatter with extra orange zest and drizzle with any resting juices. Serve with the roasted carrots, kale and hazelnuts.</li> </ol> Note: Turmeric contains the polyphenol curcumin which has antioxidant, anti-inflammatory, anti-cancer and anti-diabetes properties. <img width="140" height="187" src="https://oversixtydev.blob.core.windows.net/media/45129/image__140x187.jpg" alt="Image_ (18)" style="float: right;"/> This is an extract from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins, published by Simon & Schuster Australia, RRP $39.99. Photo credit: Dragan Radocaj

Food & Wine

Chicken ginger udon soup

Noodles, chicken, ginger, greens: you just can't ask for better than this soup. It's quick to prepare and extremely good for you. I love it – and it's an especially good thing to make after a weekend of excess. Serves: 2 Ingredients: <ul> <li>4 green (spring) onions</li> <li>4 cups chicken stock</li> <li>45g ginger, peeled and sliced</li> <li>2 star anise</li> <li>200g chicken breast, skin off</li> <li>1 bunch baby bok choy, washed and leaves separated</li> <li>200g udon noodles</li> <li>1 Tbsp low-salt soy sauce</li> <li>1 cup coriander leaves</li> </ul> Method: <ol start="1"> <li>Finely slice one of the spring onions on the diagonal and reserve. Coarsely chop remainder.</li> <li>Combine stock, ginger, star anise and coarsely chopped green (spring) onion with two cups of water in a medium saucepan. Bring to boil, then reduce heat and simmer, covered, for 10 minutes.</li> <li>Add chicken and simmer for eight minutes or until just cooked through.</li> <li>Remove with a slotted spoon and stand to cool. Slice or shred chicken once it's cool enough to handle.</li> <li>Strain broth into a large bowl and discard ginger, star anise and green (spring) onion.</li> <li>Return liquid to the pan, bring to a simmer and add bok choy, noodles and soy sauce.</li> <li>Stir until leaves have wilted and noodles have softened. Add chicken, coriander and reserved spring onion to serve.</li> </ol> Written by Michelle Bridges. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>.

Food & Wine

Stir-fried curry of beef with wild ginger, snake beans and holy basil

Transport your tastebuds to Asia with this delicious and flavoursome stir-fried curry of beef with wild ginger, snake beans and holy basil. Serves: 4 Ingredients: <ul> <li>2 tablespoons vegetable oil</li> <li>500 g beef fillet or similar, cut into stir fry strips</li> <li>3 tablespoons Prik King Curry paste</li> <li>3 tablespoons fish sauce</li> <li>2 tablespoons dark palm sugar</li> <li>2 tablespoons water</li> <li>6 kaffir lime leaves, roughly torn</li> <li>1–2 tablespoons wild ginger (krachai), shredded</li> <li>200 g snake beans, cut into 2½ cm lengths</li> <li>1 cup holy basil (or Thai or sweet basil)</li> <li>2 large red chillies, deseeded and julienned</li> <li>Steamed jasmine rice, to serve</li> </ul> Method: <ol> <li>Heat the oil until smoking then add up to half the beef fillet. Stir fry over high heat just until the meat starts to colour. Remove the beef to a plate and repeat for the rest of the beef making sure that the beef does not stew in its juices. Once all the beef is cooked, put back in the pan with the red curry paste.</li> <li>Add the fish sauce, palm sugar, water, lime leaves and wild ginger.</li> <li>Stir fry until the sugar and fish sauce combine.</li> <li>Add the snake beans, basil and red chilli. Stir fry briefly, about 30 seconds, until the basil wilts. Transfer to a serving plate and serve with steamed jasmine rice.</li> </ol> Tips: <ul> <li>When stir frying quality beef over 300 g, it is best to stir fry in 2 batches, rather than risk ‘stewing’ the meat in the juices that can come out of the beef if the pan is too crowded.</li> <li>In this recipe, substitute the snake beans with green beans if you wish.</li> <li>Krachai, or wild ginger, is also called ‘lesser galangal’ andsometimes called ‘kachai’. This member of the ginger familygives a subtle spicy flavour and works well with seafood. Ithas a light brown skin and yellow interior. It can be difficultto buy fresh, but you can buy it pickled in brine. The bestbrand is called ‘Cock’ imported from Thailand.</li> </ul> <img width="185" height="210" src="https://oversixtydev.blob.core.windows.net/media/34543/spirit-house_frontcover_hr_185x210.jpg" alt="Spirit House _frontcover _HR (5)" style="float: right;"/> Recipe courtesy of Spirit House The Cookbook by Helen Brierty & Annette Fear, published by <a href="http://www.newhollandpublishers.com/" target="_blank">New Holland Publishers</a>, RRP $49.99, available from all good bookstores or online. 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

Chicken, mushroom and ginger hotpot

Hate washing up after dinner? So do we! Cut your cleaning time in half with this healthy, flavoursome and simple one-pot wonder. Serves: 4 Ingredients: <ul> <li>500 g chicken breast or thigh, skin removed, cut into 2 cm pieces</li> <li>1 knob ginger (or more if you are keen on ginger), peeled and sliced thinly</li> <li>1 onion, sliced thinly</li> <li>3 cloves garlic, peeled and sliced thinly</li> <li>2 tablespoons rice wine vinegar</li> <li>1 cup chicken stock (homemade, or a good quality store-bought one without any nasty additives)</li> <li>Sea salt and pepper, to taste</li> <li>1/4 cup tamari</li> <li>250 g large mushrooms, sliced thinly</li> <li>Sesame seeds and sesame</li> <li>Oil, to serve</li> </ul> Method: <ul> <li>Preheat the oven to 180°C (350°F). Pop all the ingredients except the mushrooms in a medium-sized casserole dish with a lid (or make your own lid with foil). Place in the oven and cook for 70 minutes.</li> <li>Remove the casserole dish from the oven and check that the chicken is cooked through. Then add the mushrooms, give everything a stir, and allow to cook for a further 20 minutes.</li> <li>Once ready, spoon onto serving plates and top with sesame seeds and a small drizzle of sesame oil.</li> <li>Serve with 1/2 cup of quinoa or brown rice per person, and some greens.</li> </ul> <img width="157" height="193" src="https://oversixtydev.blob.core.windows.net/media/33343/edible-pharmacy-cover_157x193.jpg" alt="Edible Pharmacy Cover (2)" style="float: right;"/>Extracted from The Edible Pharmacy by Sophie Manolas, available from <a href="http://www.exislepublishing.com.au/" target="_blank">www.exislepublishing.com.au</a> and wherever good books are sold. 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="http://www.oversixty.co.nz/lifestyle/food-wine/2017/01/mushroom-pork-stir-fry/">Mushroom and char siu pork stir fry</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2017/01/roast-chicken-with-passionfruit-sauce/">Roast chicken with spicy Peruvian passionfruit sauce</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2017/01/spicy-sesame-chicken-salad/">Spicy sesame chicken salad</a>

Food & Wine

Ginger cat spends nine years running a store without day off

Bobo the cat is the feline who nabbed himself the purr-fect employment opportunity, and has now spent nine years working in the same store in New York. When Bobo was a kitten he needed a home, so an employee from a convenience store in Chinatown decided to bring him in so he would have a place to stay. From that day on Bobo has become a mainstay at the store, greeting customers with a friendly meow and giving the store a friendly, loving presence. Employees have even created an Instagram account for this industrious cat. To see Bobo at work around the shop, scroll through the gallery above. What a beautiful cat. Does Bobo remind you of any pets you’ve had in the past? If so, please share your stories in the comments section below. Image credit: Instagram / Lovemeow Related links: <a href="/lifestyle/family-pets/2016/09/why-do-pets-stare-at-us-in-the-bathroom/">Why do pets stare at us while we’re in the bathroom?</a> <a href="/news/news/2016/09/tiger-walks-along-gold-coast-beach/">Tiger casually walks along Gold Coast beach</a> <a href="/news/news/2016/09/kitten-rescued-from-highway/">Tiny kitten rescued from the middle of highway</a>

News

Sesame and ginger BBQ pork stir fry

This speedy, Asian-inspired meal is a quick and authentic dinner option with oriental flavours. Ingredients: <ul> <li>400g lean pork stir fry strips</li> <li>1 tablespoon oil</li> <li>3 tablespoons soy sauce</li> <li>1 teaspoon fresh ginger, grated</li> <li>1 clove garlic, crushed</li> <li>1/2 teaspoon sesame seeds</li> <li>2 tablespoons BBQ sauce</li> <li>100g snow peas</li> <li>2 tablespoons pickled ginger</li> <li>1 red capsicum, sliced</li> <li>2 tablespoons fried garlic</li> <li>Udon noodles, to serve</li> <li>Pickled ginger to garnish, to serve</li> </ul> Method: <ol> <li>Place the pork stir fry strips into a large non-metallic bowl with the oil, soy sauce, fresh ginger, garlic, sesame seeds and BBQ sauce. Mix well and marinate for up to 24 hours.</li> <li>Heat a little oil in the wok and stir-fry the pork over a high heat for 4-5 minutes, remove and set aside.</li> <li>Add the snow peas, capsicum and pickled ginger to the wok and stir fry for 2-3 minutes. Return the pork to the wok and toss in the fried garlic.</li> <li>Serve pork stir fry over the udon noodles (prepared to packet instructions). Garnish with a little extra pickled ginger.</li> </ol> Recipe courtesy of <a href="http://www.pork.com.au/home-page-consumer.aspx" target="_blank">Australian Pork.</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>. Related links: <a href="/lifestyle/food-wine/2016/08/kung-pao-chicken/">Kung pao chicken</a> <a href="/lifestyle/food-wine/2016/06/bbq-pork-cutlet-with-sunshine-salsa/">BBQ pork cutlet with sunshine salsa</a> <a href="/lifestyle/food-wine/2016/06/pulled-pork-coleslaw-mayo-burgers/">Pulled pork and coleslaw burgers with chipotle mayo</a>

Food & Wine

Minty melon with ginger yogurt

This light and fruity yoghurt recipe is as good for you as it tastes. The ginger offers great benefits for digestion and also adds a waring spice to an otherwise freshening dish. Ingredients: <ul> <li>8cm piece fresh ginger</li> <li>200g natural yogurt</li> <li>120g chopped rockmelon (canteloupe)</li> <li>120g chopped honeydew melon</li> <li>2 teaspoons shredded mint or small mint leaves</li> </ul> Method: <ol> <li>Finely grate the ginger onto a plate. Pour the grated ginger and any juices into a fine sieve and press over a bowl to collect all the juice. Stir the juice into the yogurt.</li> <li>Divide the melon between 2 serving bowls, top with ginger yogurt and sprinkle with mint.</li> </ol> Recipe courtesy of Legendairy. <a rel="noopener" href="http://www.legendairy.com.au/" target="_blank">Visit their site</a> for more delicious food ideas. 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 rel="noopener" href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/pancakes-fresh-berries-yoghurt-honey/">Pancakes with fresh berries, yoghurt and honey</a> <a href="/lifestyle/food-wine/2016/05/classic-sour-cherry-pie/">Classic sour cherry pie</a> <a href="/lifestyle/food-wine/2016/05/beef-and-spinach-filo-pies-with-mint-yoghurt/">Beef and spinach filo pies with mint yoghurt</a>

Food & Wine

Red lentil, ginger and coconut soup

Lentils deserve more praise than they get – they're astoundingly cheap, good for you and much easier to cook well than you may think. This is a proper stick-to-your-ribs kind of soup, but still classy enough to serve at a dinner party. Makes: 1.25 litres Ingredients: <ul> <li>3 tablespoons extra virgin olive oil</li> <li>2 cloves garlic, finely chopped</li> <li>2 onions, finely chopped</li> <li>4cm piece of fresh ginger, finely chopped</li> <li>½ teaspoon salt</li> <li>1 teaspoon turmeric</li> <li>1 teaspoon garam masala</li> <li>1 teaspoon ground cumin</li> <li>½-1 teaspoon chilli flakes</li> <li>2 orange kumara, diced</li> <li>1 cup red lentils</li> <li>1 x 400ml can coconut cream</li> </ul> Method: <ol> <li>Heat the oil in a large, heavy saucepan. Add the garlic, onions and ginger and cook over moderate heat for 5 minutes, stirring often. Add the salt, spices and chilli flakes and cook for another 3 minutes, then add the kumara and lentils. Stir well, then add 3½ cups water. Bring to a simmer and cover.</li> <li>Cook for 15 minutes, until the lentils and kumara are soft. Remove from the heat and mash vigorously (use a stick blender if you want the soup to be very smooth).</li> <li>Open the can of coconut cream, scoop out the top third, which will be very thick and reserve. Pour the remainder into the soup and stir, then return to the heat until just beginning to bubble. Taste for seasoning, then serve in bowls, with a little of the reserved coconut cream spooned on top.</li> </ol> Written by Lucy Corry. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/03/carrot-and-ginger-soup/">Carrot and ginger soup</a> <a href="/lifestyle/food-wine/2016/03/prawn-and-tofu-stir-fry/">Prawn and tofu stir-fry</a> <a href="/lifestyle/food-wine/2016/01/onion-and-parsley-dumplings/">Onion and parsley bread dumplings</a>

Food & Wine

Carrot and ginger soup

With the cooler months just around the corner we’ve got a recipe for carrot and ginger soup that is sure to please. Try this soup out for yourself today. Ingredients: <ul> <li>Olive oil spray</li> <li> 1 large brown onion, coarsely chopped</li> <li> 2 garlic cloves, crushed</li> <li> 2 teaspoons finely grated fresh ginger</li> <li> 2 teaspoons ground cumin</li> <li> 500g sweet potato (kumara), peeled, coarsely chopped</li> <li> 4 large (about 600g) carrots, peeled, coarsely chopped</li> <li> 1L (4 cups) water</li> <li> 1 teaspoon Salt Reduced Chicken Style stock powder</li> <li> 130g (1/2 cup) low-fat natural yoghurt</li> <li> Chopped fresh chives, to serve</li> </ul> Method: <ol> <li>Heat a large saucepan over medium heat. Spray with olive oil spray.</li> <li>Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic, ginger and cumin. Cook, stirring, for 1-2 minutes or until aromatic.</li> <li>Add the sweet potato, carrot, water and stock powder. Increase heat to high.</li> <li>Bring to the boil. Cover and reduce heat to low. Cook for 15-20 minutes or until the vegetables are soft. Set aside to cool slightly.</li> <li>Place half the sweet potato mixture in the jug of a blender. Blend until smooth.</li> <li>Transfer the soup to a clean saucepan. Repeat with the remaining sweet potato mixture. Place the soup over low heat and stir until heated through. Season with pepper.</li> <li>Ladle the soup among serving bowls. Top with yoghurt and chives to serve.</li> </ol> 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="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/onion-and-parsley-dumplings/">Onion and parsley bread dumplings</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/avocado-and-pancetta-soup/">Avocado and pancetta soup</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/08/french-onion-soup/">French onion soup</a>

Food & Wine

Ginger lime crab cakes

These delicious ginger lime crab cakes will have you smiling from ear to ear – although it’s hard to stop at one. Serves: Six Ingredients: <ul> <li>400g crab meat</li> <li>½ cup light mayonnaise</li> <li>2 spring onions, minced</li> <li>1 tablespoon diced fresh coriander</li> <li>1 tablespoon lime juice</li> <li>2 teaspoons minced fresh root ginger</li> <li>¼ teaspoon of Tabasco</li> <li>Salt and black pepper, to taste</li> <li>2 eggs</li> <li>90g dried breadcrumbs</li> <li>4 tablespoons olive oil, divided</li> </ul> Serves: <ol> <li>In a large bowl, mix together crab, mayonnaise, spring onions, coriander, lime juice, ginger, Tabasco, salt and pepper.</li> <li>Shape into 12 cakes.</li> <li>In a shallow dish, lightly whisk eggs.</li> <li>Place breadcrumbs in another shallow dish.</li> <li>Dip cakes into egg then press into breadcrumbs to coat on all sides.</li> <li>In a large frying pan, heat 2 tablespoons oil over medium heat.</li> <li>Cook crab cakes in oil adding remaining oil as needed, for 2 minutes per side or until golden.</li> </ol> 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/2015/10/chicken-alfredo-fettucine/">Creamy chicken Alfredo pasta</a> <a href="/lifestyle/food-wine/2015/10/broccoli-zucchini-quiche/">Broccoli, parmesan and zucchini quiche</a> <a href="/lifestyle/food-wine/2015/05/cheesy-pea-and-pesto-pasta/">Cheesy pea and pesto</a><a href="/lifestyle/food-wine/2015/05/cheesy-pea-and-pesto-pasta/"> pasta</a>

Food & Wine

Carrot and ginger soup

A nice alternative to pumpkin soup, this carrot and ginger dish is extremely tasty and nourishing – especially on those cold winter days. Serves: 4 Ingredients: <ul> <li>2 tablespoons butter</li> <li>1 brown onion, finely chopped</li> <li>5cm piece of ginger, peeled, grated</li> <li>2 garlic cloves, finely chopped</li> <li>5 carrots, peeled, sliced thin</li> <li>4 cups chicken stock or vegetable stock</li> <li>Sour cream, to serve</li> <li>Chopped chives, parsley, dill or fennel for garnish</li> </ul> Method: 1. Heat butter in large pot over medium heat. Add onion, ginger and garlic. Cook, stirring occasionally, for eight to 10 minutes or until onions are softened. 2. Add carrots, stock and two cups water to pot. Bring to simmer, cover, and cook for 20 minutes or until carrots are tender. Remove from heat. 3. Blend soup, in batches, using a food processor or blender until smooth. Return soup to pot and stir over low heat until warmed through. Season with salt and pepper, to taste. Serve with dollop of sour cream and desired herbs. Related links: <a href="/lifestyle/food-wine/2015/05/chickpea-curry/">Chickpea curry</a> <a href="/lifestyle/food-wine/2015/05/broccoli-and-cheese-bake/">Broccoli and cheese bake</a> <a href="/lifestyle/food-wine/2015/06/roast-onion-soup/">Roast onion soup</a>

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