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Lemon curd and cream sponge cake

Not only is this cake beautiful, but homemade lemon curd and cream sandwiched between lovely sponge cakes, it will exceed all expectations. Serves: 12 Ingredients: <ul> <li>350g butter, softened, plus extra for greasing <ul> <li>350g caster sugar</li> <li>4 lemons, zest only, plus juice of 2 lemons</li> <li>3 large pieces candied lemon peel, finely chopped</li> <li>6 free-range eggs</li> <li>3 teaspoon baking powder</li> <li>300g self-raising flour</li> <li>50g cornflour</li> </ul> </li> </ul> Lemon curd <ul> <li>60g butter</li> <li>225g caster sugar</li> <li>3 lemons, juice and zest</li> <li>2 free-range eggs</li> </ul> Cream <ul> <li>300ml double cream</li> <li>200g icing sugar, sifted, plus extra for dusting</li> </ul> Method: 1. Preheat the oven to 180°C. Grease and line two cake tins. 2. In a bowl, cream the butter and sugar until pale and fluffy. Add the lemon zest and juice and candied peel. 3. Slowly beat in the eggs, one at a time, until the mixture is well combined. 4. Sift the baking powder, self-raising flour and corn flour together in a bowl and fold into the cake mixture. 5. Divide the cake mixture evenly between the two cake tins and bake for 25 to 30 minutes or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from the tins and set aside to cool completely on a rack. 6. Meanwhile, to make the lemon curd heat the butter, sugar and lemon juice and zest in a bowl set over a pan of simmering water, stirring occasionally until the butter has melted and the sugar has dissolved. Be sure not allow the base of the bowl to touch the surface of the water. Remove from the heat. 7. Meanwhile, beat the eggs in a separate bowl. Slowly whisk the melted butter mixture into the beaten eggs until well combined. 8. Set the bowl over the pan of simmering water and cook, whisking constantly, for two to three minutes or until the mixture thickens enough to coat the back of a spoon. 9. Sieve the lemon curd into a clean bowl, then cover with cling film and set aside to cool. 10. For the cream, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed. 11. Place one of the cakes onto a serving plate and spread with the lemon curd. Spread over some of the whipped cream and sandwich with another cake. Drizzle the top of cake with lemon curd and let it run over the edges. Images: Shutterstock

Food & Wine

Does TikTok’s chia-lemon ‘internal shower’ really beat constipation?

<h3 class="legacy">Does TikTok’s chia-lemon ‘internal shower’ really beat constipation? Here’s what science says</h3> <figure><figcaption></figcaption><a href="https://theconversation.com/profiles/clare-collins-7316">Clare Collins</a>, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a></figure> Heard about the chia seed-lemon juice “internal shower” drink? It’s going viral on TikTok and is being hailed as a digestion booster, constipation and bloating buster (particularly after travelling), detox drink and hangover cure. Advocates recommend you mix two tablespoons of chia seeds in a cup of water, add lemon juice, wait till the seeds start to absorb the water and form a gel, drink it on an empty stomach, and wait. <iframe id="tc-infographic-730" class="tc-infographic" style="border: none;" src="https://cdn.theconversation.com/infographics/730/0814a4ed8c2b8e3d7a498fbb676f71593f896f1d/site/index.html" width="100%" height="400px" frameborder="0"></iframe> Chia seeds are edible seeds from a <a href="https://pubmed.ncbi.nlm.nih.gov/35208997/">flowering plant</a> of the mint and sage families. These tiny seeds (1,000 seeds weigh about 1.3 grams), pack a nutritional punch and are <a href="https://pubmed.ncbi.nlm.nih.gov/31086922/">rich in dietary fibre, polyunsaturated fat and protein</a>. They also contain B vitamins (thiamin, riboflavin, niacin and folic acid) and minerals (calcium, potassium, magnesium and phosphorus). Before you rush out to get some chia seeds, be wary. The <a href="https://www.poison.org/articles/internal-shower">National Capital Poison Center</a> in the United States urged caution, following the case of a person needing surgery after the gelled chia seeds became stuck and blocked his oesophagus. <h2>Let’s break down the ‘internal shower’ claims</h2> 1) Digestion booster Chia seeds can’t “boost” digestion. For most people, digestive processes run automatically, just like breathing and blood flow. So you can’t speed up the enzymatic processes that help with food breakdown, digestion and absorption. This claim is likely to be mixed up with constipation, which affects the time in takes for undigested food to travel though your gut and to your large bowel where it gets processed and turned into poo. There are medical conditions, such as <a href="https://www.cysticfibrosis.org.au/">cystic fibrosis</a>, where digestive enzymes can’t mix with food adequately and medicinal enzymes have to be taken orally. But this is very rare. 2) Constipation buster This claim is likely to be true, due to the very high fibre content of chia seeds. Dietary fibre content of chia seeds varies from 23% to 41%, depending on the variety. Of that, 85% is insoluble fibre that adds bulk to stools and helps increase the transit time of bowel motions through your intestines. The other 15% is soluble fibre, meaning that it dissolves in water and remains intact until it gets to the large bowel. There, it is fermented by the gut microbes. This produces water that helps to keep your bowel motions soft. Two tablespoons of chia seeds weigh about 20-25 grams, providing 9-10 grams of fibre, which is a lot compared to adult daily intake targets of <a href="https://www.nrv.gov.au/nutrients/dietary-fibre">25-30 grams per day</a>. But chia seeds aren’t the only fibre-rich food. So what are the signs you need to have a closer look at your diet? If, over the past few months, you have experienced symptoms including lumpy or hard stools, incomplete emptying of bowels, straining to pass a bowel motion or having fewer than three bowel motions per week, you could be constipated. <hr /> <figure class="align-center "><img src="https://images.theconversation.com/files/141158/original/image-20161011-3909-p1j1kp.png?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/141158/original/image-20161011-3909-p1j1kp.png?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=764&fit=crop&dpr=1 600w, https://images.theconversation.com/files/141158/original/image-20161011-3909-p1j1kp.png?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=764&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/141158/original/image-20161011-3909-p1j1kp.png?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=764&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/141158/original/image-20161011-3909-p1j1kp.png?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=960&fit=crop&dpr=1 754w, https://images.theconversation.com/files/141158/original/image-20161011-3909-p1j1kp.png?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=960&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/141158/original/image-20161011-3909-p1j1kp.png?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=960&fit=crop&dpr=3 2262w" alt="" /><figcaption>The Conversation, <a class="license" href="http://creativecommons.org/licenses/by-nd/4.0/">CC BY-ND</a></figcaption></figure> <hr /> To address this, drink enough water so your urine is the colour of straw. Next, boost you intake of foods high in fibre such as psyllium, wholemeal and wholegrain breads and legumes (chickpeas, lentils, four-bean mix, red kidney beans, baked beans), as well as foods such as prunes, kiwi fruit, leek, onion, beetroot, Brussel sprouts, peaches, watermelon and honeydew melon, and of course chia seeds. These high-fibre foods have all been shown to manage constipation. If your bowel habits don’t improve, or have changed, see your GP. 3) Beating bloat Bloating is the feeling your abdomen is under pressure due to gas retention. Recent <a href="https://pubmed.ncbi.nlm.nih.gov/27746233/">research has shown</a> both people with a healthy gut and people with irritable bowel syndrome (IBS) had similar responses following consumption of a test meal, in terms of gas production and retention of contents in the stomach. However, the researchers found people with IBS reported more symptoms related to the gas production, meaning their guts were more hypersensitive. This suggests people with IBS may find gas production due to a chia “internal shower” uncomfortable or even painful. 4) Hangover cure There is no evidence chia or lemon juice, vitamins or other remedies can cure a hangover. Chia seeds contain thiamin and <a href="https://www.betterhealth.vic.gov.au/health/healthyliving/vitamin-b#thiamin-b1">alcohol reduces thiamin absorption</a> from the gut. However, a hangover occurs after you have had too much alcohol and so thiamin from chia seeds arrives too late to be used during alcohol digestion. The best “cure” for a hangover is prevention. <h2>A final word</h2> Chia seeds are high in fibre. You can use them in recipes that taste better than the “internal shower” drink, such as <a href="https://nomoneynotime.com.au/healthy-easy-recipes/easy-chia-pudding-with-banana-almonds">chia banana pudding</a> or a <a href="https://nomoneynotime.com.au/healthy-easy-recipes/emmas-blunana-smoothie">berry chia smoothie</a> and that don’t pose a choking risk. Just drink your water separately. There’s no special benefit in combining the two.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/188744/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/clare-collins-7316">Clare Collins</a>, Laureate Professor in Nutrition and Dietetics, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a> This article is republished from <a href="https://theconversation.com">The Conversation</a>. Read the <a href="https://theconversation.com/does-tiktoks-chia-lemon-internal-shower-really-beat-constipation-heres-what-science-says-188744">original article</a>. Image: Getty

Caring

From a series of recipes designed by Xali: Baked Barramundi with lemon and assorted greens

Baked Barramundi with lemon and assorted greens Xali is Australia’s first training, dietary and wellness program to cater to women going through biological changes with a focus on perimenopause and menopause. As women go through menopause they often experince tummy bloating from a change in hormones. Pickled foods are great to help reduce bloating, as fermented foods nourish the lining of your stomach. This recipe was designed by award-winning clinical nutritionist, Samantha Gowing to help woman reduce symptoms of tummy bloating as they are going through menopause. Prep: 20 mins Cook: 15 mins Yields: 1 serve Ingredients: 2 tsp macadamia, olive or peanut oil ½ bunch asparagus, trimmed  1 cup spinach ½ cup silverbeet 200 gram Barramundi, or other white fish Salt Cracked black pepper ½ lemon, cut into wedges Method: 1. Preheat the oven to 170 C. 2. Line a small baking dish with baking paper. 3. Place asparagus, spinach and silverbeet on the baking dish, top with fish and drizzle with oil and season. 4. Bake for 15-20 minutes, check fish is cooked through by flaking gently with a fork. 5. Transfer to a serving plate and serve with wedges of fresh lemon. Image: Supplied

Food & Wine

Sweet and tangy lemon and blueberry cheesecake

Time to prepare 1 hr 10 mins |Serves 10 Lemon and blueberry cheesecake Bringing together sweet blueberries and tangy lemons, this simple cheesecake is light but luscious. It’s the perfect end to a lazy summer meal! Ingredients <ul> <li>Melted butter, extra, to grease</li> <li>375g cream cheese, at room temperature, cubed (see Tips)</li> <li>3 eggs, at room temperature</li> <li>185g (3/4 cup) sour cream</li> <li>125ml (1/2 cup) thin (pouring) cream</li> <li>165g (3/4 cup) caster (superfine) sugar</li> <li>1 tablespoon finely grated lemon zest</li> <li>2 tablespoons freshly squeezed lemon juice</li> <li>200g fresh or frozen blueberries (see Tips)</li> <li>Icing (confectioners’) sugar, to dust</li> </ul> Biscuit base <ul> <li>100g plain sweet biscuits</li> <li>60g butter, melted</li> </ul> Directions 1. Preheat the oven to 150°C. Line the base of a 20cm spring-form cake tin with baking paper. Brush the side of the tin with a little melted butter to grease. 2. To make the Biscuit base, process the biscuits in a food processor until finely crushed. Add the butter and process until well combined. Sprinkle the mixture over the base of the tin and use the back of a metal spoon or the base of a glass to press down to cover evenly. Put the tin on a baking tray and place in the fridge. 3. Clean the food processor bowl and process the cream cheese until smooth. Add the eggs and process until smooth. Add the sour cream, thin cream, sugar, lemon zest and juice and process until well combined and smooth, scraping down the side and base of the bowl when necessary. Pour into the tin over the base. Scatter the blueberries over the top. 4. Bake for 1 hour 10 minutes or until the cheesecake is just set but the centre trembles slightly when the tin is shaken gently. Turn off the oven, use a wooden spoon to keep the oven door ajar and leave the cheesecake in the oven for 1 hour (this helps prevent the cheesecake from cracking). Transfer the cheesecake, still in the tin, to the fridge and chill for at least 3 hours or until well chilled. Dust with icing sugar and serve. Tips Having the cream cheese at room temperature means it will easily become smooth and creamy in the food processor. If you use it straight from the fridge it will take longer and you’ll need to scrape the side and base of the food processor frequently so that no lumps are left after processing. If using frozen blueberries, use them straight from the freezer – do not thaw. Variations Orange & Raspberry Cheesecake – Replace the lemon zest and juice with orange zest and juice. Replace the blueberries with fresh or frozen raspberries. Blueberry & White Chocolate Cheesecake – Replace the lemon zest and juice with 1 1/2 teaspoons natural vanilla extract or essence. Melt 180g good-quality white chocolate and cool to room temperature. Add to the bowl of the food processor just before transferring the mixture to the tin and process until just combined. Individual Lemon & Blueberry Cheesecakes – Line a 12-hole 80ml (1/3 cup) capacity muffin tin with paper cases. Divide the biscuit base, cream cheese mixture and blueberries evenly among the cases. Bake at 160°C for 30 minutes. Cool as per the recipe, then chill in the fridge for at least 1 hour before removing the paper cases and serving. Recipes and images from Bake Class by Anneka Manning ($39.99, Murdoch Books). Republished with permission <a href="https://www.wyza.com.au/recipes/lemon-and-blueberry-cheesecake.aspx">of Wyza.com.au.</a>

Food & Wine

Lemon curd cheesecake eggs

Perfect for wowing your guests - these lemon curd cheesecake eggs are the ideal treat for your next function! Ingredients: <ul> <li>225g cream cheese, at room temperature</li> <li>400g sweetened condensed milk</li> <li>2 teaspoons finely grated lemon zest (from 2 lemons)</li> <li>60ml lemon juice</li> <li>12 hollow white chocolate Easter eggs (6 cm tall), store-bought or homemade (see Tips below)</li> <li>60g lemon curd</li> </ul> Directions: 1. Beat the cream cheese using an electric mixer until smooth. Beat in the condensed milk until smooth. Add the lemon zest and juice and beat again until smooth and creamy. Refrigerate for 1 hour. 2. Gently knock the top off the Easter eggs to create a small opening, creating a cracked shell effect. 3. Place the chilled cheesecake mixture into a piping bag, snip off a 1cm opening and pipe the cheesecake into the eggs to just below the rim. (You will have leftover cheesecake filling; this can be frozen for up to a month.) Refrigerate the eggs for 1 hour. 4. Scoop a small well in the centre of each egg with a teaspoon, fill with 1 teaspoon of lemon curd and tap gently on a work surface to help flatten it (to look like the yolk in the centre of the egg). Tips: Make Homemade White Chocolate Easter Eggs Melt 250g of white compound chocolate. Paint a layer into an Easter egg chocolate mould about 6cm tall by 4cm wide. Set in the fridge, then paint a second coat of melted chocolate. Return to the fridge. Remove the eggs from the mould. Heat a small frying pan over a medium heat. Lightly touch the rims of two egg halves onto the hot surface for 3 seconds so they just start to melt, then quickly press the melted edges together. You will need 12 eggs in total. Images and recipes from <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fsweet-celebrations-elise-strachan%2Fprod9781743369197.html" target="_blank">Sweet! Celebrations by Elise Strachan</a> (Murdoch Books) RRP $39.99. Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/lemon-curd-cheesecake-eggs.aspx" target="_blank">Wyza.com.au</a>.

Food & Wine

Indulge your sweet tooth with lemon polenta cake

Polenta is made from dried corn and is a common staple in Northern Italy where it is served as an alternative to rice or potatoes. Used in cakes, it creates a wonderful dense texture and is perfect for people on a wheat-free diet. This makes quite a large cake which keeps beautifully for several days. I like to serve it warm with ice-cream as a dessert. Time to prepare: 20 minutes Cooking time: 70 minutes Serves: 12 Ingredients <div class="article-body"> <ul> <li>450g butter, softened</li> <li>450g sugar</li> <li>6 large eggs</li> <li>Zest and juice of 3 lemons</li> <li>Zest and juice of 1 orange</li> <li>2 teaspoons vanilla extract</li> <li>450g ground almonds</li> <li>300g instant yellow polenta</li> <li>2 teaspoons baking powder</li> <li>Icing sugar, to serve</li> <li>Mascarpone, to serve</li> </ul> Directions <ol> <li>Preheat the oven to 170°C. Grease a 26cm non-stick springform tin.  </li> <li>Using electric beaters, beat the butter, sugar and zests of lemon and orange together until thick and pale. With the motor running, add the eggs, one at a time and beat well after each addition.  </li> <li>Fold in the lemon juice, orange juice, vanilla extract, ground almonds, polenta and baking powder. Mix thoroughly so all the ingredients are combined.  </li> <li>Pour the batter into the prepared tin, tapping gently to make sure there are no air bubbles.  </li> <li>Bake for 40 minutes, then reduce the heat to 150°C and bake for a further 20–30 minutes. If necessary, cover the cake with foil if it is beginning to brown too quickly. </li> <li>Remove the cake from the oven and allow to cool in the tin. When cold, remove from the tin.</li> <li>To serve, sprinkle with icing sugar and serve with a dollop of mascarpone mixed with some lemon zest or lemon gelato.</li> </ol> Tips To make baby polenta cakes, halve the recipe and bake in lined muffin cups for 25 minutes, then 15 minutes at the reduced temperature. Recipe and image from Bake Your Cake & Eat it Too (New Holland Publishers), RRP $29.99, <a rel="noopener" href="http://www.newhollandpublishers.com/" target="_blank">newhollandpublishers.com</a>. </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/lemon-polenta-cake.aspx" data-title="Lemon Polenta Cake | WYZA" data-description="A common staple in Northern Italy, using polenta in cakes creates a wonderful dense texture and is perfect for people on a wheat-free diet - wyza.com.au"> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-0d0bd90e-658a-43d4-80a6-1fd1f5aaa696"> Written by Wyza. Republished with permission of <a href="https://www.wyza.com.au/recipes/lemon-polenta-cake.aspx">Wyza.com.au</a>. </div> </div> </div>

Food & Wine

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

Why does lemon juice lighten the colour of tea?

I’ve always wondered what happens when pouring a few drops of lemon juice into a cup of tea (no milk added). Why does it lighten the tea’s colour? – Michel, Paris To answer this question, we need to think about the molecules that give a cup of tea its colour - and how lemon juice affects them. Tea is typically made from the plant Camellia sinensis. It is one of the most consumed beverages (second only to water) globally and is ranked as the <a href="http://www.fao.org/3/a-i4480e.pdf">most consumed manufactured drink</a>. The origins of its consumption were first recorded more than 5,000 years ago, so it is also one of the world’s oldest drinks. Tea has been used for a variety of health conditions in China since ancient times, and it took time (around 1,000 years) to change from being seen as a medicine to today’s “every day drink”. Some of the health benefits of tea are now receiving <a href="https://theconversation.com/health-check-five-reasons-to-put-the-kettle-on-and-have-a-cup-of-tea-42419">renewed attention</a>. <h2>The colour of tea</h2> Today, tea varieties are heavily dependent on the processing techniques after harvest. These include oxidation and fermentation of tea leaves, which change their colour and flavour. Use of these manufacturing techniques provides six distinctive categories of tea, based primarily on colour: green, yellow, dark, white, oolong, and black. Black tea and green tea are often (but not always) obtained from the same plant but their chemical makeup is vastly different. The leaves used for green tea production are heated either by steam, pan frying, roasting or baking immediately after harvesting. This process stops chemical reactions driven by the enzyme polyphenol oxidase that would otherwise oxidise coloured chemicals such as polyphenols (catechins). This results in tea keeping its familiar yellow-green colour. Once the leaves are “fixed” they are soft – and are then rolled and dried to become the product we see on supermarket shelves. The production of black tea depends on the enzymes being allowed to oxidise the catechins completely to form new chemicals – these are pigments (theaflavin and thearubigin) that provide the characteristic dark colour. Although thearubigins are less common in your black teabag (around 10-20% of the dry weight), they are more soluble – so when you make a brew these compounds can account for up to <a href="https://www.sciencedirect.com/science/article/pii/B9780080453828001088">60% of the solids</a> suspended in the solution. In broad terms, all other colour categories of tea fit between green and black. So categorisation of teas based simply on colour mostly depends on the type and amounts of these compounds found in the brewed product. <h2>What happens when lemon juice is added?</h2> The thearubigins in brewed tea are highly coloured (red-brown) molecules that <a href="https://www.sciencedirect.com/science/article/pii/S030881460100108X">change according to the acidity of the liquid used</a>. If the water used for the tea infusion is relatively alkaline (for example, due to limescale found in “hard” water), the colour of the tea will be darker and deeper. However, once an acid such as a slice of lemon or lemon juice is added, tea changes colour because of an increase in acidity (reduction in pH) of the beverage itself. Lemon juice is quite strong as a food acid – a few drops are enough to alter the theaurbigins, resulting in a dramatic change in colour. Interestingly, theaflavins are not that affected by the change in acidity, and still retain their normal dark red colour. In a case of green tea, the addition of lemon juice will also affect the colour through a similar process. This results in a much paler beverage - beyond the level that would occur just by initial tea suspension. <h2>Does lemon juice make your tea healthier?</h2> The beneficial health effects of tea are linked to its total polyphenol content, mainly the catechins. However, one of the problems with these compounds is that they are rather unstable. When alkaline (hard) water is used, they break down relatively quickly (<a href="https://www.sciencedirect.com/science/article/pii/S0308814603000621">within a few minutes of brewing</a>). Even if they do remain in solution, the absorption of these compounds is low (less than 2%), and can also be inhibited by the <a href="http://www.mdpi.com/2076-3921/4/2/373">food consumed with your cuppa</a>. Increasing the acidity of drinks has been shown to improve the stability of catechins in beverages. This is one of the main reasons why drinks such as iced teas tend to be quite acidic. However, to make them more palatable, relatively high levels of sweeteners (mainly sugars) are also added. So, all up, although the key compounds in your cup of tea tend to degrade quickly, the addition of lemon does protect them temporarily from this breakdown. But it’s not a huge effect. Adding lemon can enhance the flavour and enjoyment of tea, and change its colour, but its best not to expect any extra boosts to your health.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important; text-shadow: none !important;" src="https://counter.theconversation.com/content/91324/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> Written by Nenad Naumovski, Asistant Professor in Food Science and Human Nutrition, University of Canberra and Duane Mellor, Senior lecturer, Coventry University. Republished with permission of <a rel="noopener" href="https://theconversation.com/ive-always-wondered-why-does-lemon-juice-lighten-the-colour-of-tea-91324" target="_blank">The Conversation</a>.

Food & Wine

Tasty lemon and herb mushroom salad

This quick and easy salad is the perfect accompaniment to a weekend lunchtime meal Ingredients: <ul> <li>Dressing</li> <li>125ml (¼ cup) extra virgin olive oil</li> <li>Juice of one lemon</li> <li>2 red chillis, de-seeded and finely chopped</li> </ul> Salad <ul> <li>250g button mushrooms, sliced</li> <li>4 mini cucumbers</li> <li>1 bunch flat leaf parsley, roughly chopped</li> <li>Salt and pepper, to season</li> </ul> Directions: Dressing 1. In a screw top jar combine olive oil, lemon juice, chillies and a pinch of salt. Put on the lid and shake until well combined. Salad 2. Add all salad ingredients to a bowl, top with dressing and gently mix to combine. Serve as a side salad with chicken, fish or grilled meat. Recipe courtesy of <a href="https://australianmushrooms.com.au">Australian Mushrooms.</a> Republished with permission of <a href="https://www.wyza.com.au/recipes/lemon-herb-mushroom-salad.aspx">Wyza.com.au.</a>

Food & Wine

Mouth-watering Moroccan lamb with lemon spinach

Are you interested in what going gluten free tastes like? Or do you have issues with IBS? Either way we have you covered with this hearty lamb dinner which will have them asking for seconds! Recipes and images from THE Two-Step Low-FODMAP DIET and Recipe Book by Dr Sue Shepherd (Pan Macmillan, RRP $39.95). Ingredients <ul> <li>Moroccan lamb</li> <li>2 teaspoons ground cumin</li> <li>2 teaspoons ground coriander</li> <li>1⁄2 teaspoon ground ginger</li> <li>1 teaspoon sweet paprika</li> <li>1⁄4 teaspoon cayenne pepper</li> <li>1⁄2 teaspoon ground cinnamon</li> <li>1⁄4 teaspoon salt</li> <li>4 large lamb leg steaks, approx. 180 g each</li> <li>60 mL (1⁄4 cup) garlic-infused olive oil</li> <li>1 × 425 g can crushed tomatoes</li> <li>250 mL (1 cup) gluten-free, onion-free beef stock</li> <li>Lemon spinach</li> <li>60 mL (1⁄4 cup) lemon-infused olive oil</li> <li>100 g baby spinach leaves (or baby kale leaves if desired)</li> <li>salt and freshly ground black pepper</li> </ul> Method 1. Combine all the spices in a plastic bag. Brush the lamb steaks with 1 tablespoon of the olive oil and place in the bag. 2. Toss in the spice mix to ensure an even coating. 3. Refrigerate for 2 hours if possible (the lamb will still be tasty if this is not done). 4. Heat the remaining olive oil in a large non-stick frying pan over a medium–high heat. Sear the lamb for 1–2 minutes on each side. 5. Add the tomatoes to the pan with the stock. Lower the heat and simmer for 30–40 minutes, slightly covered, or until the lamb is tender and the sauce thickens. To make the lemon spinach 1. Heat the olive oil in a saucepan, add the spinach and toss through until the spinach just wilts. 2. Season to taste, and serve with the lamb. Republished with permission of <a href="https://www.wyza.com.au/recipes/moroccan-lamb-with-lemon-spinach.aspx">Wyza.com.au.</a>

Food & Wine

Miso-grilled baby chicken with lemon garlic chilli dipper

So here we have some baby chicken, or, as the French call it, poussin. Quite possibly a far better name; after all, eating the ‘baby’ of something isn’t always such an appealing idea. It does, however, help to describe it on a menu. I use baby chicken for this because not only does the skin caramelise very quickly but the flesh cooks through before the skin starts to burn – perfect for a robata grill or your home barbecue. Ingredients 2 baby chickens, aka poussins Marinade 100ml den miso (find out how to make it <a rel="noopener" href="http://www.marthastewart.com/965458/nobus-den-miso" target="_blank">here</a>) 1–2 green chillies, chopped (quantity depends on how much you can handle) Lemon-garlic-chilli dipper 100ml sake 2 tablespoons dark soy sauce 1 scorcher of a red chilli, finely chopped 2 teaspoons green Tabasco sauce 2 teaspoons fresh garlic purée 2 teaspoons yuzu juice 2 tablespoons lemon juice 2 tablespoons olive oil Daikon salad 100g daikon 50g carrot 50g cucumber 5 or 6 mint leaves 10 coriander leaves, with a bit of stem left on 10ml yuzu juice a few drops of dark soy sauce a few drops of extra virgin olive oil Directions 1. Make the marinade by mixing the den miso and the chillies together. Use a sharp knife to cut each poussin clean in half and make a couple of score marks, one into the fat part of the drumstick and the other into the thigh. Marinate in the miso-chilli marinade for at least 6 hours and up to 12 hours. 2. To make the dipper, whisk all the ingredients, except the oil. Slowly whisk in the oil until emulsified. 3. To make the salad, thinly slice the daikon on a Japanese mandoline and layer the slices in piles of 5 or 6 and, using a knife, shred very thinly. Do the same with the carrot and cucumber and mix together. Add the mint and coriander leaves and drizzle with the yuzu, soy sauce and extra virgin olive oil. 4. Set up your barbecue and get the charcoal super-hot – the flames start to die down a little, and the embers will be glowing – then put your poussins on the grill. If you’re concerned about the poussins not being cooked through enough and burning, take off the barbecue and finish cooking in a hot oven, about 180°C, for 8–10 minutes. To test the chicken to see if it’s fully cooked, insert a thin metal skewer or the sharp end of small knife into the thickest part of the thigh, pause for a couple of seconds, pull it and hold the skewer to your lip. Feel burning? It’s cooked through. 5. Once cooked, serve it up as it is, or, if you want to get a little bit fancier, chop it up into smaller pieces. We serve this in the restaurant with the shredded daikon salad on the side, which is a nice and refreshing contrast to the miso and chilli. Tips This marinade is extremely versatile: use it for salmon belly, scallops, steaks, even tofu. It is also a very good sauce base: just add some mustard and vinegar and serve with sashimi or caramelised onions and it will be your lamb chop’s best mate. This is an edited extract from <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fjunk-food-japan-scott-hallsworth%2Fprod9781472919922.html" target="_blank">Junk Food Japan</a> by Scott Hallsworth, Bloomsbury Publishing, RRP $52.99. Photography © David Loftus. Written by Wyza. Republished with permission of <a href="https://www.wyza.com.au/recipes/miso-grilled-baby-chicken.aspx">Wyza.com.au.</a>

Food & Wine

How to grow a lemon tree from pips

Don't throw away those citrus pips! Citrus pips germinate easily at any time, but they will produce better plants if sown in spring or early summer. TIP: Feed lemon trees in spring and summer with a citrus plant food. Step 1: Plant pips Plant six pips about 10mm deep and spaced evenly in a small pot of seed-raising mix, then water well. Cover the mix with the base of a clear plastic bottle. Step 2: Separate seedlings Separate the seedlings when they’re big enough to handle. They should appear after about a month. Transplant them into individual small pots filled with lime-free potting mix. Step 3: Position pots Position the pots in a cool spot in bright but indirect light. As the plants grow, replant them into larger pots. Pinch-prune for a bushy shape or trim to size in late winter. Republished with permission of <a href="http://www.handyman.net.au/how-grow-lemon-tree-pips">Handyman Australia</a>.

Home & Garden

Lemon baked salmon with asparagus

Summer is all about fresh, tasty seafood, and this lemon-baked salmon with asparagus is the ultimate dish for a warm summer’s night. Serves: 2 (one fillet each!) Ingredients: <ul> <li>2 salmon fillets, skin on</li> <li>1 lemon, juiced</li> <li>2 rosemary stalks, leaves taken off the stalk and chopped</li> <li>1 garlic clove, sliced into slivers</li> <li>6 asparagus spears, trimmed</li> <li>6 cherry tomatoes, whole</li> <li>2 tbsp. Olive oil</li> <li>Salt and pepper, to taste</li> </ul> Method: <ol start="1"> <li>Pre-heat oven to 180˚C</li> <li>Add lemon juice, rosemary, garlic, olive oil, salt and pepper into a bowl and mix.</li> <li> In a large mixing bowl, add the salmon fillets and the lemon mixture. Coat the fish evenly.</li> <li>Leave to marinate for 1 hour prior to cooking.</li> <li>On two separate sheets of foil or baking paper, lay the fish skin down and top with cherry tomatoes and 3 asparagus stalks on each.</li> <li>Wrap each fillet individually covering it completely to ensure no air escapes.</li> <li> Place into the oven for 15 minutes or until cooked to your liking.</li> <li>Serve with more asparagus and some salad!</li> </ol> Recipe courtesy of Leah Itsines on behalf of <a href="http://www.asparagus.com.au/" target="_blank">Australian Asparagus</a>.

Food & Wine

Sautéed potatoes with lemon and rosemary

Rosemary, lemon, garlic and salt and pepper add plenty of flavour to this potato dish. And if that’s not enough, sautéing them will knock your socks off. Serves: 2 Ingredients: <ul> <li>2 tablespoons olive oil25g of butter</li> <li>200g new potatoes, halved lengthways</li> <li>2 sprigs fresh rosemary</li> <li>2 garlic cloves, peeled, crushed</li> <li>1 lemon, juice only</li> <li>Sea salt</li> <li>Freshly ground black pepper</li> </ul> Method: 1. Heat the oil and butter in a deep frying pan. Add the potatoes and fry for five to six minutes. 2. Add the rosemary and garlic to the pan and continue to fry, turning occasionally, over a medium to high heat for a further five minutes, or until cooked through. 3. Squeeze over the lemon juice and season with sea salt and freshly ground black pepper. Related links: <a href="/lifestyle/food-wine/2015/05/potato-cakes/">Potato cakes</a> <a href="/lifestyle/food-wine/2015/02/crispy-potato-roast/">Crispy potato roast</a> <a href="/lifestyle/food-wine/2014/11/cheesy-potato-bake-recipe/">Cheesy potato bake</a>

Food & Wine

Butterflied lemon chicken

Once you try Merv Hughes’ recipe for butterflied lemon chicken, you’ll never go back. Serves: 4 Ingredients: <ul> <li>1.2 to 1.5 kg whole chicken, cut through the backbone</li> <li>2 tablespoons Worcestershire sauce</li> <li>Salt</li> <li>½ teaspoon cracked black pepper</li> <li>1 garlic clove, crushed</li> <li>Juice and zest of 1 lemon</li> <li>Olive oil, for cooking</li> </ul> Method: <ol start="1"> <li>Put the chicken on a chopping board, breast side down, and using a pair of kitchen scissors, cut closely through each side of the backbone.</li> <li>Turn the chicken breast side up and open the chicken. Place your hand on top and flatten. Rub the chicken with the Worcestershire sauce, salt, pepper, garlic, lemon and olive oil.</li> <li>Place the chicken on the barbecue grill, breast side down, and cook over a medium-high heat for 15 to 20 minutes, depending on size. Turn and cook for a further 15 to 20 minutes.</li> </ol> <img width="146" height="161" src="https://oversixtydev.blob.core.windows.net/media/45169/bbq-beer-bs_146x161.jpg" alt="BBQ BEER BS" style="float: right;"/> BBQ Beer & B.S., New Holland Publishers RRP $40.00 available from all good bookstores or online <a href="http://www.newhollandpublishers.com/" target="_blank">www.newhollandpublishers.com</a>

Food & Wine

10 unusual uses for lemons

Not just for salad dressings and drinks, lemons have so many other uses around the house that you may not know about. 1. Freshen up the fridge Squeeze fresh lemon juice onto a clean sponge and place in the fridge overnight. It will soak up any bad odours and leave a fresh citrus scent behind. 2. Cleaning the chopping board Cut a lemon in half and use the cut side to rub all over a clean chopping board. It will soak up the smell of foods like meat, onion or fish. Then just wash as normal. 3. Deodorising the garbage disposal These can get a little funky so just pop two halves of a lemon down there and give it a few seconds of pulsing. Then leave overnight and turn on in the morning. Wash down with some warm water for a fresh smelling pipe. 4. Remove deodorant marks If your work shirts have yellowed under the arms, you can scrub them with equal parts lemon juice and water to remove the stains. 5. Freshen the air If you’ve got a lingering smell in the house such as burnt toast, boil up some sliced lemon in a pan of water for half an hour. 6. Prevent sticky rice Prevent rice sticking together by squeezing a tablespoon of lemon juice into the cooking water. 7. Removing cooking smells from hands If you’ve been chopping garlic or onion and your hands are a bit whiffy, simply rub some just-cut lemon over the area. Wash and dry as normal. 8. Deterring pests If you’ve got more than your fair share of cockroaches or spiders, try leaving lemon peel on your window sills and other entrances. The insects don’t like it and will avoid the area. 9. Spruce up the dishwasher Place half a lemon in the top rack of the dishwasher along with your usual load. It will deodorise and freshen up the dishwasher without harsh chemicals. 10. Soak dirty fingernails If you’ve been gardening or painting, make a nail bath of warm water with the juice of a lemon. Soak your fingers for 5-10 minutes, then rub the cut side of the other lemon half over the nail. Have we missed anything? What else do you use lemons for around the house? We would love to hear from you in the comments.

Home & Garden

One-in-three second-hand car owners are sold faulty cars

It is estimated that each year $39 billion worth of second-hand cars are sold but many of these cars are lemons. A survey of over 1000 people commissioned by online car finance company ApprovalBuddy, found one-in-three second-hand buyers had bought a car with problems they felt sellers should have warned them about. Of those who experienced problems with their second-hand car, over half of the buyers noticed the problems with their car within the first month of purchase. Less than one-in-five second-hand car buyers told the survey they felt capable to spot mechanical issues when inspecting a second-hand car. Half of those surveyed said they had no idea what they were supposed to be looking at when inspecting a car and 7 per cent admitted to “faking it” at an inspection so they wouldn’t embarrass themselves. Fixing these problems doesn’t come cheap with just over half of respondents with problems spending over $1000 on issues they felt the seller had been hiding. Founder of ApprovalBuddy, Anthony Simon, explained that very few people are able to check mechanics themselves which is why so many are buying lemons. "If you don't know how to properly inspect a second-hand car, make sure you have it checked by a qualified mechanic before you purchase," he told Sydney Morning Herald. Simon suggests looking for the classic signs of problems such as oil leaks, which can be caused from degraded engine gaskets. They are a fire hazard and can also cause the engine to fail without warning. Other signs include having panels with differing colour tones, which shows the car has been in an accident and has been poorly resprayed. It is also important to check engine noise and transmission noise for any problems. "And there's the false kilometre reading. If a car shows a lot of wear and tear but has a low reading, it could be that the odometer has been tampered with," he said.

Insurance

Greek chicken, lemon and rice soup

This Greek soup will soon become a favourite winter-dish as it not only tastes delicious and warms you up but will also fill you up. Serves: Two Ingredients: <ul> <li>½ cup packet Jasmine rice</li> <li>1 cube chicken stock</li> <li>1 litre boiling water</li> <li>1 clove garlic</li> <li>1 lemon</li> <li>2 fillets chicken breast (350g)</li> <li>2 eggs</li> <li>70g bag baby spinach leaves</li> <li>3 sprigs mint, leaves picked</li> </ul> Method: 1. To prepare the ingredients, place the Jasmine rice in a sieve and rinse really well until the water runs clear. Crumble the chicken stock, peel and crush the garlic, and zest and juice the lemon. Dice the chicken breast and finely slice the mint leaves. Lightly beat the eggs. 2. Place the chicken stock cube, boiling water, garlic, lemon zest and juice in a medium saucepan over a medium heat. Bring to the boil. Add the Jasmine rice and simmer for 8 minutes, or until the rice is just tender. Add the chicken breast and cook, stirring occasionally, for 3-4 minutes or until the chicken is cooked through. 3. Lightly beat the eggs in a heatproof jug or bowl. Add 1⁄2 cup hot stock mixture from the saucepan to the egg, whisking to combine. Remove the saucepan from the heat then slowly add the whisked egg mixture to the saucepan in a steady stream, stirring until well combined. Place the saucepan back over a low heat and stir through the baby spinach until wilted. Season to taste with salt and pepper. 4. To serve, ladle the soup into bowls and top with the fresh mint. Recipe courtesy of <a href="https://www.hellofresh.com.au/tasty/" target="_blank">Hello Fresh</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Banana pancakes with honey lemon syrup

A delicious breaky option complimented with the nutritional goodness of bananas. Makes: 6 large pancakes Ingredients: <ul> <li>3 ripe bananas</li> <li>2 eggs, separated</li> <li>2 tablespoons milk</li> <li>30 gm or 1 ½ tablespoons butter, melted</li> <li>120 gm or 1 cup of plain flour</li> <li>2 teaspoons of baking powder</li> <li>1 tablespoon of caster sugar</li> <li>¼ cup pistachios, chopped and 1 banana, sliced</li> </ul> For the honey syrup <ul> <li>½ cup honey</li> <li>25 ml of lemon juice</li> </ul> Method: 1. In a bowl, mash the bananas with a fork until well pureed. 2. Add the egg yolks, sugar, milk and butter and mix well with a fork or whisk. 3. Mix in the flour and baking powder gently. 4. In another clean bowl whisk the egg whites until they are white and fluffy (or use a mixer), then fold into the banana mixture. 5. Heat a non-stick frypan until hot and then turn down to medium. The frypan shouldn’t need greasing. 6. Cook a big spoonful of the mixture and when it starts to cook around the edges, flip over and continue to cook until golden. 7. Place the pancake onto a plate and cover with foil until all the mixture is used up. 8. Sprinkle the pancakes with pistachios and sliced bananas. 9. To make the honey syrup, mix the lemon and honey in a jug and heat for 1 minute in the microwave to combine. Recipe courtesy of <a rel="noopener" href="https://australianbananas.com.au/" target="_blank">Australian Bananas</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 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>

Food & Wine

Michelle Bridges’ lemon pepper squid with sprouts and peas

This has got to be one of the easiest meals around. Plus it has peas, fresh seafood and three kinds of sprouts – your body will thank you. Serves: 4 Ingredients: <ul> <li>Finely grated zest and juice of 1 large lemon</li> <li>1 teaspoon freshly ground white pepper</li> <li>500g cleaned baby squid, scored</li> <li>200g mixed crunchy sprouts</li> <li>1/2 cup alfalfa sprouts</li> <li>200 g Brussels sprouts, finely sliced into rounds</li> <li>1/2 cup frozen baby peas, at room temperature</li> <li>1 tablespoon avocado oil</li> </ul> Method: <ol> <li>Place the lemon zest, pepper and squid in a bowl, season to taste with salt and toss until well combined.</li> <li>Combine the sprouts, Brussels sprouts, peas, oil and lemon juice in a bowl and season to taste. Set aside.</li> <li>Heat a large chargrill pan over high heat.</li> <li>Add the squid and cook for two minutes, turning occasionally, until just tender and light golden.</li> <li>Divide the sprout salad among four plates, top with the squid and serve warm.</li> </ol> <img width="175" height="237" src="https://oversixtydev.blob.core.windows.net/media/35086/image__175x237.jpg" alt="Image_ (167)" style="float: right;"/>Recipe courtesy of Food for Life by Michelle Bridges is published by Macmillan Australia, RRP $39.99. Available from <a href="https://www.dymocks.com.au/book/food-for-life-by-michelle-bridges-9781925480023/%23.WHQWyVN97IU" target="_blank">Dymocks</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>.

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