Manage episode 208944251 series 2343580
This week we reflect on their Mother’s Day adventures and the significance of the day and after a request from a listener for advice Caro and Corrie discuss tips for raising girls.
We ask where is AFL’s true footy outpost – Shanghai or Tassie? Plus Caro’s impressions after meeting Mrs Hardwick and Corrie’s thoughts on Alistair Clarkson’s future at the Hawks.
With Royal Wedding fever building Caro and Corrie take a look at the lead up to the big day for Harry and Meghan – and while fashion is on the agenda, Corrie’s got some “Dos and Don’ts” for Middle-Aged women.
In “BSF” – Corrie has been reading ‘The Italian Teacher’ by Tom Rachman, Caro’s been off to the movies to see the new Aussie film ‘Breath’ and she shares a recipe for ‘Kale & Pistachio Cheese Balls with Rosemary Biscuits’ (courtesy of a Laurie Chartres cooking class - see recipe below).
No surprises US politics is making Corrie grumpy this week, and in “6 Quick Questions” Caro shares her top 3 Australian films, Cher vs Barbra Streisand and much more.
Kale & Pistachio Cheese Ball with Rosemary Biscuits
Kale & Pistachio Cheese Ball
1 C (225g) grated or shredded tasty cheese 1 tbsp mango chutney
1 pkg (230g) cream cheese, chopped 1 tsp curry powder
4 spring onions, diced 2 tsp sea salt
1 clove garlic, minced
40g (1 small packet) red kale chips (I like the Cashew & Barbecue Spice Blend flavour)
20g toasted pistachios, chopped
Place everything except the chips & pistachios in a large bowl and leave at room temp for 1 hour. Beat with an electric mixer until fairly smooth. Cover and chill for at least one hour.
Lay a piece of plastic wrap out on the bench.
Clip a hole in the corner of the chip bag before gently bashing with a rolling pin. Coarsely chop the pistachios and combine the two in a small bowl before tipping onto the plastic wrap.
With clean hands shape the cheese mixture into a ball before rolling in the kale mixture and gently pressing it into the surface. Cover and refrigerate until ready to serve.
2 C (300g) flour 1 C sultanas or golden raisins
2 tsp baking soda ½ C pecans, coarsely chopped
1½ tsp sea salt ½ C pumpkin seeds (pepitas)
2 C butter milk ¼ C sesame seeds
¼ C brown sugar ¼ C ground flax seeds or ground LSA
¼ C honey 2 tbsp fresh rosemary, finely chopped
2 tbsp parmesan cheese, grated
Pre-heat oven to180oC (fan forced). Toast the pecans and pumpkin seeds for approx 10 mins. Allow to cool. In a large bowl combine the flour, baking powder and salt. Stir to combine. Add the buttermilk, brown sugar and honey and stir until just combined. Add the balance of the ingredients and stir until well blended. Spoon the batter into 2 x gladbake-lined loaf tins and bake in the 180oC oven for approx 30 mins or until a cake tester comes out clean. Allow to settle for 10 mins before turning out on a wire rack to cool completely.
Hint: The cooler the loaf the easier it is to slice thinly. You can leave in the fridge overnight or store well wrapped in the freezer.
Pre-heat oven to 160oC (fan forced). Slice the loaves as thin as you can and place the slices in a single layer on an ungreased baking tray. Bake for 12-15 mins, turn over, and bake for another 12-15 mins or until a deep golden brown. Allow to cool completely on wire racks before storing in a biscuit tin or airtight container.
To serve, place the cheese ball in the centre of a platter, arrange the rosemary biscuits, a small bowl of chutney with a small spoon or knife, and a few sprigs of rosemary.
Thanks to Laurie Chartres Cooking Classes for the recipe.
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