Adult women should be drinking around two litres of water every day, so getting on top of your fluid intake is a must if you want to achieve clear, glowing skin!

But we get it. It can be easy to forget to keep up with your water intake – particularly in the office. You’ve probably heard the term ’emotional support water bottle’ and this viral trend may just be your key to staying hydrated in 2024.

Treating yourself to a good quality, stylish and convenient drink bottle can help keep you motivated and personalising your bottle makes it all the more special (plus keeps jealous hands away from your new favourite accessory).

Read on to find our top picks for personalised water bottles and get those 2L!

The best personalised water bottles to help reach your water intake

01

Ceramic Reusable Bottle

$89.95 at Frank Green

There is a reason these bottles are so viral! These water bottles can be customised from head to toe, from the colour to added monograms and symbols. This extra large size will last you for the whole day, although they do have smaller sizes if you want something less heavy.

Size: 2000ml

Colours: Over 20 colours

Key features:

• Spill-resistant
• BPA-free, FDA and EU safe materials approved
• Durable stainless steel bottle

Also available at:

• $89.95 from The Iconic
• $111.29 from Amazon

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02

My Order Cup Luxe Soft Touch Bottle

$53.90 at Hardtofind

This double insulated water bottle will keep drinks cool for up to 12 hours or warm for up to six and can be customised with your name in whatever font catches your eye, not to mention it is available in an array of colourways to suit your style.

Size: 750ml

Key features:

• BPA-free, reusable and environmentally friendly
• Laser engraved with your name in a vertical direction
• Constructed from 18/8 food-grade stainless steel

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03

Drink Bottle

$45 at July

Perfect for the avid explorer, this drink bottle from the travel experts at July holds up to 750ml, keeps liquids hot or cold and can be personalised for no airport mix-ups.

Size: 750ml

Colours: moss, navy and black

Key features:

• Fits in cup holders
• Screw top lid
• BPA-free

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04

Personalised Water Bottle

$58.90 at Beysis

BPA-free, double insulated, durable, sustainable and customisable to fit your needs! Throw it in the gym bag, take it to the office or keep it by your bed for ultimate hydration in style.

Size: 1000ml

Colours: 9 colours

Key features:

• Durable, double-walled stainless-steel
• Keeps hot for 12 and cold for 24
• BPA Free

SHOP NOW

05

Personalised Metal Smoothie Cup

$29.99 at Cotton On

Sure, this isn’t a bottle per se but it is a great alternative who prefer to use a straw, and it’s great for keeping by your desk or bed to ensure you are keeping up your water intake.

Size: 650ml

Colours: wish this was gin and tonic, feeling thirsty lilac, ballet blush spots and lcn friends black

Key features:

• Double walled
• Keep your drinks cold or warm
• Fits in your car drink holder

SHOP NOW

Related links

• Make your mark on the shoreline with these personalised beach towels
• Make your morning brew a special one with these personalised mugs
• Make your next tipple a special one with these personalised wine glasses

The post No more mix-ups with these personalised drink bottles to keep you happy and hydrated appeared first on Now To Love.

Bringing a tasting event directly into your home via delicious samples, it’s the best way to discover new favourites and keep a constant supply of ones you already know and love.

So, if you want to build your home bar collection and explore the world of fine spirits, below are the best whisky subscriptions to try.

The best whisky subscriptions in Australia

01

The Whisky Club

from $110 per month

Enjoy exclusive access to good times with discounted whisky at Australia’s top whisky bars and regular whisky-dream-holiday giveaways to Scotland’s and the world’s distilleries.

You’ll also get special pricing on the best whisky events and experiences around Australia and of course, some of the best whisky money can buy, made especially for the club.

Memberships: One-bottle membership or two-bottle membership

Key features:

• No minimum spend
• No lock-in contracts

subscribe NOW

02

Single Cask Club

from approx. $48 per month

Any whisky lover will find joy in tasting different types through the Single Cask Club, containing two hand-selected Single Cask Scotch Whiskies exclusively by The Strong Water Co. each month.

Inside, you’ll also find virtual tasting notes to enjoy with your whisky for a premium experience.

Memberships: One-month subscription, three-month subscription, six-month subscription or 12-month subscription

Key features:

• Exclusive access to a ballot system for rare limited bottles
• Free nosing glass with subscriptions of three months and more
• 10 per cent off whisky from The Strong Water Co. online whisky shop

subscribe NOW

03

Australian Whisky Tasting Set

$149 per box

This tasting set features 12 Australian whiskies presented in a 30ml matte-black glass sampler bottle and labelled with the distillery, whisky name and where it was distilled.

You’ll also get a 14-panel tasting booklet containing all the nitty gritty facts to keep you occupied while tasting – making it perfect as a gift.

Key features:

• Includes whiskies from TAS, VIC, NSW, SA and WA
• Environmentally friendly presentation box

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Are whisky subscriptions worth it?

Whisky subscriptions are a great way to try a range of whiskies from different brands and types you might not find locally.

They’re also incredibly convenient, with regular deliveries to your door to save you time and effort depending on your membership tier.

Many subscriptions or clubs also offer selections curated by experts, which can be educational and elevate your tasting experience. Some also include access to exclusive events, tastings, and online communities of whisky enthusiasts.

Related links

• Raise a glass to the 5 best wine subscriptions in Australia
• These coffee subscriptions are the answer to an easy caffeine fix at home
• Eight subscription boxes that are entirely vegan

The post The best whisky subscriptions for connoisseurs and entry-level enthusiasts alike appeared first on Now To Love.

They may not always agree on recipes, but one thing’s for sure – there are never enough gadgets, accessories, and devices!

For Mother’s Day, really impress your mum by gifting her one of these smart and tasteful kitchenware items (with many reduced prices sweeter than honey).

The best kitchenware gifts for Mother’s Day 2024

01

Gourmet Traveller Australia: Inspired Escapes and Culinary Journeys

$46.20 (usually $59.99) at Amazon

Best for: the mum who loves to travel with her tastebuds

Open your mum’s cooking skills to the beauty of Gourmet Traveller’s Australia-inspired culinary journey. It traverses the readers through the country’s most exclusive lodges and resorts with a selection of chef recipes from each location.

Key features:

• 21 of the country’s most exclusive lodges and resorts
• A selection of chef recipes from each

Also available at:

• $49.50 from Booktopia
• $59.99 from Dymocks

02

Braun MultiQuick 5 Vario Hand Blender

$119.95 (usually $189) at Amazon

Best for: the mum who loves to blend

A spiralling hand blender can elevate anyone’s cooking game, and for food lovers, it’s the ultimate accessory for a well-decked kitchen.

Key features:

• Powerful 1000W motor
• 21 Speed Control
• Ergonomic shape and comfortable soft-grip handle

Also available at:

• $109 from Harris Scarfe
• $119.95 from Kitchen Warehouse
• $149 from David Jones

03

Georg Jensen Bloom Salt Cellar with Spoon

$85 at The Iconic

Best for: the mum who loves the little things

Why keep salt in a shaker like everyone else when you can use a cellar and spoon? It’s a jazzy look your mum with brag about to her friends.

Key features:

• Mirror-polished surface
• Minimal Scandinavian design

Also available at:

• $59.50 at David Jones

04

BarStar 3-in-1 Grey Corkscrew

$24.95 at Joseph Joseph

Best for: the mum who wants to save space

This smart bottle opener features an easy-opening winding corkscrew, a removable foil-cutting tool with four cutting wheels, and a bottle cap opener.

Key features:

• Three bottle-opening tools in one
• Easy-open corkscrew
• Removable foil cutter

05

Apron – Grapefruit Stripes

$69 at Hommey

Best for: the mum who needs a new look

If your mum has used the same apron since your childhood, update her look with this sophisticated and stylish design.

Key features:

• Available in four designs to suit any style
• Adjustable neck strap for a comfortable fit

06

Breville The Fast Slow Go Pressure Cooker

$279 (usually $359) at Amazon

Best for: the mum who loves to take her time

This gadget from Breville can slow cook, sauté, steam, stew, make risotto, and so much more. It’s a no-brainer for anyone with a kitchen.

Key features:

• 14 shortcuts packed into a single cooker
• 3-way safety system
• 3 hands-free steam release settings

Also available at:

• $329 from Breville
• $279.65 from David Jones
• $329 from The Good Guys

The post The best gifts for your foodie mum who can never have enough kitchen gadgets appeared first on Now To Love.

It makes for a delicious afternoon snack, or maybe even a cheeky breakfast food, if you’re feeling a little indulgent.

While there are some classic and simple banana bread recipes in this collection, we’ve also gone a little rogue and included a few left-of-field and more decadent recipes that are perfect for a special occasion.

Keep on scrolling for these amazing banana bread recipes.

Or visit your local Jamaica Blue with a friend before May 1, 2024, to receive a FREE banana bread when you order two coffees in the same transaction. T&Cs Apply.

Women’s Weekly’s best banana bread

Women’s Weekly’s best banana bread

This banana bread is beautiful fresh from the oven, but is possibly even better toasted and slathered with butter. Decisions, decisions…

See the full Australian Women’s Weekly recipe here.

Gluten-free banana bread

Gluten-free banana bread

This recipe is also yeast-free, dairy-free and egg-free, so it’s perfect to bring to a high tea where you’re not sure of everyone’s dietary requirements.

See the full Australian Women’s Weekly recipe here.

Banana cake

Banana cake

This cake is so simple and delicious, you’re sure to go bananas! Moist and fruity, banana cake is always a winner. Make a simple lemon icing if you want to zing it up a bit.

See the full Australian Women’s Weekly recipe here.

Banana caramel layer cake

Banana caramel layer cake

Create a heavenly volcano with thick, sweet caramel oozing out of this gorgeously layered creamy banana cake. It’s sure to dazzle at a birthday party.

See the full Australian Women’s Weekly recipe here.

Cream cheese-filled banana bread

Cream cheese-filled banana bread

Forget cream cheese frosting – this banana bread has tangy delicious cream cheese all through it!

See the full Australian Women’s Weekly recipe here.

Banana cake with caramel sauce

Banana cake with caramel sauce

What’s better than regular banana cake? Banana cake with delicious caramel sauce poured on top!

See the full Australian Women’s Weekly recipe here.

Banana and blueberry bread

Banana and blueberry bread

The addition of blueberries brings a wonderful sweetness to this loaf.

See the full Australian Women’s Weekly recipe here.

Banana cake with passionfruit icing

Banana cake with passionfruit icing

Fluffy cake with a bright and creamy icing – what better way to start the weekend!

See the full Australian Women’s Weekly recipe here.

Banana caramel loaf

Banana caramel loaf

This banana loaf recipe is a cut above average thanks to the brown sugar caramel frosting.

See the full Australian Women’s Weekly recipe here.

Banana coffee and walnut cake with salted caramel frosting

Banana coffee and walnut cake with salted caramel frosting

Topped with whipped caramel frosting sprinkled with sea salt, this moist banana, walnut and coffee cake is perfect for a special occasion.

See the full Australian Women’s Weekly recipe here.

Banana and passionfruit cream cupcakes

Banana and passionfruit cream cupcakes

These adorable cupcakes are perfect for kids’ parties or a lovely afternoon tea with girlfriends.

See the full Australian Women’s Weekly recipe here.

Banana walnut bread

Banana walnut bread

Pop the kettle on and treat yourself to a thick, buttered slice of moist banana walnut bread.

See the full Australian Women’s Weekly recipe here.

Carrot and banana cake

Carrot and banana cake

Ever wondered what it would be like to combine carrot cake and banana cake? This dense and moist cake is delicious topped with a rich and tangy cream cheese frosting.

See the full Australian Women’s Weekly recipe here.

Chocolate banana bread

Chocolate banana bread

Just when you think banana bread couldn’t get any more amazing, melted dark chocolate comes along.

See the full Australian Women’s Weekly recipe here.

Coconut banana bread

Coconut banana bread

The coconut gives this banana bread a gloriously light and fluffy texture.

See the full Australian Women’s Weekly recipe here.

Layered banana butterscotch cake

Layered banana butterscotch cake

This amazing cake is a guaranteed show-stopped for a special occasion.

See the full Australian Women’s Weekly recipe here.

Nutty banana self-saucing pudding

Nutty banana self-saucing pudding

Serve this delectable pudding hot or warm, with cream, ice-cream or custard.

See the full Australian Women’s Weekly recipe here.

Spicy banana fruit loaf

Spicy banana fruit loaf

Gorgeous hunks of dried fruit and some lovely spices give an unexpected twist to the traditional banana bread recipe.

See the full Australian Women’s Weekly recipe here.

The post Simple but delicious banana bread recipes the whole family is guaranteed to love appeared first on Now To Love.

Woman’s Day have curated a collection of recipes for various hot cross bun flavours that are perfect for the upcoming Easter season!

CLASSIC BUNS

Makes 16, Prep: 40 mins + proving, Cook: 25 mins

• 2 x 7g sachets dry yeast
• 300ml milk, warmed
• 4 cups plain flour
• 1 tsp ground cinnamon
• 90g butter, chopped
• 1½ cups mixed dried fruit
• ¼ cup caster sugar
• 1 egg
  CROSSES
• ½ cup plain flour
• 4-5 tbsp water
  GLAZE
• ¼ cup water
• ¼ cup sugar
• 1 tsp mixed spice

1. Lightly grease an oven tray. In a jug, sprinkle yeast over milk. Set aside 5 mins until frothy. Sift flour and cinnamon together into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs.
2. Stir in fruit and sugar. Whisk egg into milk mixture. Pour over flour mixture. Mix to a soft dough. Knead on a lightly floured surface 10 mins until dough is smooth and elastic. Place in a lightly greased bowl. Cover with a tea towel. Set aside in a warm place, about 45 mins until doubled in size (known as proving).
3. Preheat oven to 220°C. Punch dough down with fist to release gas. Knead a few mins. Divide into 16 equal pieces and knead each until smooth. Shape into rounds. Arrange close together on tray. Cover with a tea towel. Prove until doubled in size (about 30 mins).
4. CROSSES In a bowl, combine flour with water until smooth. Pipe crosses onto buns. Bake 10 mins. Reduce oven to 200°C. Bake a further 10-12 mins until buns sound hollow when tapped.
5. GLAZE In a small saucepan, bring all ingredients to boil on high, stirring. Reduce heat to low. Simmer, without stirring, 3-4 mins. Brush over hot buns. Turn onto a wire rack to cool. Serve warm with butter.

FIG, MAPLE & WALNUT

Replace dried fruit with ½ cup chopped dried figs and ¼ cup chopped walnuts. Glaze with 2 tbsp maple syrup combined with ½ tsp mixed spice.

CRANBERRY, WHITE CHOCOLATE & VANILLA

Replace dried fruit with ¼ cup chopped dried cranberries and ¼ cup white choc chips, and add ½ tsp vanilla bean paste with the milk.

MILK CHOC CHIP & APPLE

Replace dried fruit with ½ cup chopped dried apple and ¼ cup milk choc chips.

TRIPLE-CHOC CARAMEL

Replace ¼ cup flour with baking cocoa. Swap dried fruit with ½ cup chopped jersey caramels and ½ cup each milk and dark choc chips. Use cocoa in glaze in place of mixed spice. Pipe crosses onto cooled buns with 50g melted white chocolate after baking.

DARK CHOCOLATE & ORANGE

Swap dried fruit with 1/3 cup chopped raisins, ¼ cup dark choc chips, 2 tbsp chopped candied peel and grated zest ½ orange. Swap water in glaze with orange juice.

The post Get planning for Easter baking with five delicious twists on hot cross buns appeared first on Now To Love.

Whether you have dietary restrictions or perhaps just prefer to eat plant-based, you will be pleased to know you no longer have to miss out on this time-honoured tradition, because finding delicious dairy-free and vegan Easter eggs has never been easier.

Gone are the days when those of us who are vegan or lactose-free have to go without on Easter morning. In fact, there are so many delicious eggs to choose from we guarantee your basket will be overflowing.

So it’s time to get shopping because the annual Easter egg hunt is just around the corner. Scroll on to find our very favourite and most delicious vegan Easter egg finds to indulge in these holidays.

Delicious dairy-free vegan Easter eggs to eat in 2024

01

The Biggest Egg

$64.90 at Koko Black

You absolutely won’t go hungry with this enormous vegan Easter egg that is made from 100 per cent sustainably sourced cocoa.

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02

NOMO Cookie Dough Egg & Bunny

$20 at Big W

Everyone loves cookie dough and now you don’t have to miss out on any deliciousness with these vegan, gluten-free and nut-free chocolates from Nomo.

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03

Booja-Booja Organic Vegan Box

$42.95 at Biome

For a more luxurious Easter treat these organic truffles are made vegan, gluten-free and palm oil-free with delicious ganache flavours of ginger, rhubarb, vanilla and more.

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04

Raspberry Crunch Treasured Eggs

$16 at Koko Black

Made from mouth-watering vegan chocolate with raspberry powder and crushed cornflakes, one bag is simply not enough.

Shop Now

05

Sweet William Chocolate Easter Bunnies

$6 at Big W

Consider your Easter egg hunt, sorted. Made from cocoa and soy, these festive little bunnies will leave everyone wanting more.

Shop Now

The post 5 egg-straordinary vegan Easter eggs to add to your basket appeared first on Now To Love.

Check out these delicious salads that are all under $5 per serving:

Sausage, asparagus, tomato & haloumi salad recipe

Serves: 4

Prep: 10 mins

Cook: 10 mins

Ingredients:

• 1 tbsp olive oil

• 500g lamb sausages

• 250g haloumi cheese, sliced

• 1 bunch asparagus, trimmed, shaved

• 4 roma tomatoes, cut into wedges

• 100g bag kale, spinach & chard leaves

• lemon cheeks, to serve

Dressing:

• ¼ cup olive oil

• 2 tbsp lemon juice

• 2 tsp Dijon mustard

Method:

1. In a large frying pan, heat oil on medium. Squeeze meat from sausage casings in small portions into pan. Cook 2-3 mins, stirring, until cooked through. Transfer to a large bowl.

2. For the dressing: In a jug, whisk oil, lemon juice and mustard together. Season to taste.

3. In same pan, cook haloumi 1-2 mins each side until golden. Add haloumi, asparagus, tomato and leaves to sausage. Toss until combined. Drizzle with dressing and serve with lemon cheeks.

Pork meatball salad recipe

Serves: 4

Prep: 15 mins

Cook: 20 mins

Ingredients:

• 500g pork mince

• 1 bunch coriander, roots, stalks finely chopped, leaves reserved

• ¼ cup Thai red curry paste

• ¼ cup dried breadcrumbs

• 1 tbsp vegetable oil

• 150g dried rice vermicelli noodles, soaked, drained

• 1 cup shredded wombok

• 250g punnet cherry tomatoes, halved

• 6 green onions, thinly sliced

• ¼ cup mint leaves, plus extra to serve

• ¼ cup chopped peanuts

• ½ cup Vietnamese salad dressing

• prawn crackers, to serve

Method:

1. In a bowl, combine pork mince, coriander roots and stems, curry paste and breadcrumbs. Using 1 tbsp mixture at a time, roll into balls. Arrange on a tray. Chill 10 mins.

2. In a large frying pan, heat oil on medium. Cook meatballs, turning, 8-10 mins until cooked through.

3. Meanwhile, in a large serving bowl, combine noodles, wombok, tomato, green onion, reserved coriander leaves, mint and peanuts.

4. Just before serving, toss with meatballs and dressing. Scatter with extra mint leaves to serve and accompany with prawn crackers.

Spiced cauliflower salad recipe

Serves: 4

Prep: 10 mins

Cook: 25 mins

Ingredients:

• ¹/³ cup olive oil

• 1 tbsp tomato paste or 2 fresh tomatoes, grated

• 1 tbsp garam masala

• 1 tsp curry powder

• 1 tsp turmeric

• 2 garlic cloves, crushed

• 1 tbsp grated ginger

• 1 head (900g) cauliflower, cut into florets

• 500g potatoes, cut into 1.5cm dice

• 1 cup baby peas

• naan or roti, to serve

Minty yogurt:

• ½ cup Greek yoghurt

• 1 small clove garlic, crushed

• 2 sprigs fresh mint, shredded, plus extra leaves to serve

Method:

1. Preheat oven to 180°C and line a large oven tray with baking paper.

2. Heat olive oil in a small frying pan over medium heat. Toast tomato paste and spices 1-2 mins or until fragrant. Stir through garlic and ginger.

3. Place cauliflower, potatoes and baby peas in a large bowl and toss in the seasoned oil, coating well. Season with salt and pepper.

4. Scatter onto lined baking tray. Bake 25 mins or until vegetables are tender.

5. For the minty yogurt: Combine all ingredients in a small bowl. Season to taste.

6. Serve with minty yoghurt.

TIP: You could also serve this with grilled naan or roti, if you like.

The post Thrifty recipes: 3 hearty salad recipes for less! appeared first on Now To Love.

These dishes are ever so simple and full of nutrients but the best part? They’re cheap!

Check out these recipes that are under $5 per serving:

Panzanella tray bake recipe

Serves: 4

Prep: 10 mins

Cook: 35 mins

Ingredients:

• ½ sourdough bread loaf, torn into 2cm pieces

• 1/3 cup extra-virgin olive oil

• 1 medium eggplant, cut into 2cm pieces

• 680g pkt pork chipolatas

• 1 red capsicum, seeded, cut into 3cm pieces

• 250g cherry truss tomatoes

• ¾ cup pitted Sicilian olives

• 4 garlic cloves, thinly sliced

• ½ cup chicken stock

• ¼ cup lemon juice

• ½ cup fresh basil leaves

Method:

1. Preheat oven to 180°C.

2. In a bowl, toss sourdough pieces with half the olive oil. Set aside.

3. In a flameproof 10-cup casserole dish, heat remaining oil on high. Cook eggplant 4-5 mins until golden. Remove from pan and set aside.

4. In same pan, brown sausages 4-5 mins. Remove dish from heat.

5. Return eggplant to dish with capsicum, tomatoes, olives and garlic. Pour over combined stock and juice. Top with bread. Season.

6. Bake 20-25 mins until bread is crisp and golden, and sausages cooked through. Sprinkle with basil leaves.

Meatballs & spaghetti recipe

Serves: 4

Prep: 5 mins

Cook: 15 mins

Ingredients:

• 560g pkt thick beef sausages

• 500g spaghetti

• 2 tbsp olive oil

• 575g jar tomato and basil pasta sauce

• 250g punnet cherry tomatoes

• 100g baby spinach

• grated parmesan, small basil leaves, to serve

Method:

1. To make meatballs, squeeze meat from sausage casings in small portions.

2. Cook pasta following packet directions. Drain, reserving 1/3 cup cooking water. Return to pan and keep warm.

3. In a large frying pan, heat oil on medium. Cook meatballs, in 2 batches, 4-5 mins each batch, tossing to cook through evenly.

4. Return meatballs to pan with pasta sauce, tomatoes and reserved cooking water. Bring to boil. Remove from heat, then stir spinach through.

5. Divide pasta among bowls. Top with meatballs and sauce, parmesan and basil.

Beef sausage pizza recipe

Serves: 4

Prep: 10 mins

Cook: 20 mins

Ingredients:

• 4 pita breads

• 1 tbsp olive oil

• 400g can cherry tomatoes, drained

• 1/3 cup caramelised onion relish

• 2 cups shredded tasty cheese

• 4 thick beef sausages, sliced (see Tip)

• ½ cup chargrilled capsicum, sliced

• 1 red onion, sliced

• ¼ cup oregano leaves

• salad leaves, to serve

Method:

1. Preheat oven to 200°C. Line an oven tray with baking paper.

2. Brush pita breads with oil. Arrange on tray and bake 6-8 mins until crisp. In a small bowl, combine tomatoes and caramelised onion.

3. Top pita breads with tomato mixture, cheese, sliced sausage and capsicum.

4. Bake 8-10 mins until sausage is cooked through and cheese has melted. Top with red onion and oregano to serve. Accompany with salad.

TIP: To make slicing uncooked sausages easier, put them in a bowl, cover with boiling water 1-2 mins to blanch, then drain and slice.

The post Thrifty Recipes: 3 ways to cook with sausages appeared first on Now To Love.

It’s cheaper and most of the time, they taste better regardless.

Here are three ways you can utilise Zucchini to make cheaper and more delicious meals:

Zucchini & ricotta open pies with olive salsa

Makes: 8

Prep: 20 mins + chilling

Cook: 20 mins

Ingredients:

• 2 sheets frozen puff pastry, thawed

• 2 small zucchini, thinly sliced ribbons

• 2 tbsp olive oil

• 500g fresh ricotta

• 1 cup grated pizza cheese

• 2 eggs

• ½ cup fire-roasted pepper strips

• 300g truss cherry tomatoes

• rocket leaves, to serve

For the salsa:

• ½ cup pitted kalamata olives

• ¼ cup basil leaves

• 2 tbsp olive oil

• juice ½ lemon

Method:

1. Preheat oven to 200°C. Line two oven trays with baking paper.

2. Cut each sheet into quarters. Lightly score a 2cm border around each square. Freeze 5 mins.

3. Meanwhile, preheat chargrill on high. Toss zucchini in oil. Grill 1-2 mins each side until tender.

4. In a bowl, combine ricotta, half the cheese and 1 egg. Season and mix well. Spread over centre of each pastry. Top with zucchini slices and red pepper strips. Sprinkle with remaining cheese. Arrange on trays. Spray tomatoes with oil, season and add to tray with pastry.

5. Brush pastry edges with remaining beaten egg. Bake 12-15 mins until pastry is puffed and golden and tomato skins wrinkle.

6. For the salsa: In a small bowl, combine all ingredients. Season with pepper.

7. Serve pies topped with olive salsa and scattered rocket leaves. Accompany with roasted tomatoes.

Zucchini & haloumi frittata

Makes: 4

Prep: 10 mins

Cook: 30 mins

Ingredients:

• 500g zucchini (3 medium), grated, excess water squeezed

• 200g haloumi, grated

• 8 eggs

• ¼ cup milk

• ¼ cup grated parmesan

• 2 tsp lemon zest

• 1 small red onion, thinly sliced into rings

• 2 tbsp pine nuts

• fresh dill sprigs, tomato relish, mixed leaves, to serve

Method:

1. Preheat oven to 160°C and line a 24 x 16cm oven pan with baking paper.

2. Grate zucchini and haloumi into a large bowl. Add eggs, milk, parmesan and lemon zest, making sure to mix well. Season with salt and pepper.

3. Pour mixture into prepared tin and scatter sliced red onion and pine nuts over the top.

4. Bake 25-30 mins until frittata is set.

5. Serve with fresh dill, tomato relish and a zingy mixed leaf salad.

Zucchini kofta & cashew curry

Makes: 4

Prep: 30 mins

Cook: 30 mins

Ingredients:

• 1 onion, thinly sliced

• 2 tbsp vegetable oil, plus extra for shallow-frying

• 1 tbsp grated ginger

• 2 garlic cloves, crushed

• 3 tsp garam marsala

• 1½ tsp ground cumin

• 1½ tsp paprika

• 400g can diced tomatoes

• ½ cup roasted cashews, roughly chopped, plus extra to serve

• 1 cup water

• 3 large zucchini, coarsely grated, squeezed of excess moisture

• ¾ cup chickpea (besan) flour, plus extra for dusting

• ¹/³ cup chopped coriander, plus extra leaves to serve

• green chilli, steamed rice, plain yoghurt, lemon wedges, to serve

Method:

1. Saute onion and oil in a large saucepan on medium 5 mins. Add ginger, garlic and spices and cook 2 mins. Set aside 2 tbsp onion mixture.

2. Add tomato, cashews and water to remaining onion in saucepan. Simmer on low 15 mins.

3. Meanwhile, in a bowl, combine reserved onion mixture, zucchini, flour, and coriander. Roll heaped tablespoons into ovals, dusting hands with extra chickpea flour if needed.

4. In a large frying pan, shallow-fry kofta in 2 batches, 2 mins each side, until golden and crisp. Transfer to plate. Cover to keep warm.

5. Using a stick blender, puree onion mixture. Serve kofta topped with rice, yoghurt, cashews, coriander, chilli and lemon wedges.

The post Make dinner cheaper by using Zucchini in your recipes! appeared first on Now To Love.

They’re what to bring when you don’t know what to bring.

Wow guests with these amazing lamingtons recipes from classic to new flavours:

Classic chocolate lamingtons

Makes: 15

Prep: 25 mins + cooling

Cook: 35 mins

Ingredients:

• 125g butter, chopped, softened

• ¾ cup caster sugar

• 2 eggs

• 1 tsp vanilla extract

• 2 cups self-raising flour, sifted

• ½ cup milk

• 2 cups desiccated coconut

• strawberry jam, whipped cream

For the icing:

• 4 cups icing sugar mixture

• ½ cup cocoa powder

• 2/3 cup milk

• 20g butter, melted

Method:

1. Preheat oven to 180°C. Lightly grease and line an 18 x 28cm lamington pan.

2. In a large bowl, using an electric mixer, beat butter and sugar together until creamy.

3. Add eggs one at a time, beating well after each addition. Beat in vanilla.

4. Lightly fold flour into creamed mixture, alternately with milk.

5. Spoon mixture into pan, smoothing top. Bake 30-35 mins until cooked when tested. Cool in pan 5 mins before turning onto a wire rack to cool completely. Trim edges and cut into 15 x 5cm squares.

6. For the icing: Sift icing sugar mixture and cocoa together into a large heatproof bowl. Stir in milk and butter. Place bowl over a saucepan of gently simmering water and heat gently, stirring, until icing sugar dissolves and mixture is runny.

7. Spread coconut over a shallow tray. Using a fork, dip each cake piece into chocolate icing, draining off excess. Roll in coconut to coat. Place on wire rack and allow to set.

8. Split lamingtons in half. Spread with jam and cream. Store in an airtight container in the fridge.

Peanut butter & banana lamingtons

Makes: 12

Prep: 30 mins + cooling

Cook: 35 mins

Ingredients:

• 125g butter, chopped, softened

• ¾ cup caster sugar

• 2 eggs

• 1 tsp vanilla extract

• 2 cups self-raising flour, sifted

• ½ cup milk

• 175g pkt Lolly Gobble Bliss Bombs popcorn, chopped

• ¾ cup smooth peanut butter

• 1 banana, peeled, thinly sliced

For the caramel icing:

• 1½ cups brown sugar

• 150g butter, chopped

• ¾ cup milk

• 3 cups icing sugar, sifted

Method:

1. Preheat oven to 180°C. Lightly grease and line an 18 x 28cm lamington pan.

2. In a large bowl, using an electric mixer, beat butter and sugar together until creamy.

3. Add eggs one at a time, beating well after each addition. Beat in vanilla.

4. Lightly fold flour into creamed mixture, alternately with milk, beginning and ending with flour.

5. Spoon mixture into pan, smoothing top. Bake 30-35 mins until cooked when tested. Cool in pan 5 mins, then turn onto a wire rack to cool completely. Trim edges. Cut into 12 equal fingers.

6. For the caramel icing: In a small saucepan, combine sugar, butter and milk. Stir over low heat until sugar dissolves. Simmer 2 mins, stirring. Remove from heat and mix in icing sugar.

7. Spread chopped popcorn over a shallow tray. Using a fork, dip each cake piece into icing, draining off excess. Roll in popcorn to coat. Place on wire rack and allow to set.

8. Split lamingtons in half. Spread with peanut butter, top with banana and sandwich together.

Cherry ripe jelly lamingtons

Makes: 16

Prep: 30 mins + cooling

Cook: 35 mins

Ingredients:

• 125g butter, chopped, softened

• ¾ cup caster sugar

• 2 eggs

• 1 tsp vanilla extract

• 2 cups self-raising flour, sifted

• ½ cup coconut milk

• 50g dark chocolate, grated

• 85g pkt port wine jelly crystals

• 3 cups desiccated coconut

For the ganache:

• 1/3 cup cream

• 180g dark chocolate, chopped

• 2 tbsp glace cherries, chopped

Method:

1. Preheat oven to 180°C. Lightly grease and line an 18 x 28cm lamington pan.

2. In a large bowl, using an electric mixer, beat butter and sugar together until creamy.

3. Add eggs one at a time, beating well after each. Beat in vanilla.

4. Lightly fold flour into creamed mixture, alternately with milk. Fold in grated chocolate.

5. Spoon mixture into pan. Bake 30-35 mins until cooked when tested. Cool in pan. Turn onto a wire rack to cool completely. Trim edges and cut into 8 equal squares. Cut each square in half diagonally.

6. Meanwhile, prepare jelly following packet directions. Allow to cool until it begins to set.

7. For the ganache: In a small saucepan, bring cream to almost boiling point. Add chocolate. Set aside 5 mins, stirring until smooth. Mix in cherries.

8. Split cake triangles in half and sandwich together with ganache mixture. Chill.

9. Working with one cake at a time, dip into jelly, then gently roll in coconut. Place on rack, chill until set. Remove from fridge 15 mins before serving.

The post The best lamington recipes you need to try! appeared first on Now To Love.

We’ve got you covered with these delicious lunchbox ideas that your kids will love!

Try these out this next school year:

Corn, pea & bacon quiches

Makes: 24

Prep: 25 mins + 30 mins to chill

Cook: 25 mins

Ingredients:

• 100g cold butter, chopped

• 1 cup gluten-free plain flour

• ¼ cup rice flour, plus extra to dust

• 1/3 cup non-wheaten cornflour

• 1 egg, lightly whisked, plus 4 eggs extra

• 2 tbsp vegetable or olive oil

• ¼ cup cream

• ½ cup frozen corn and pea mix, thawed

• 4 bacon rashers, rind removed, finely chopped

• 150g fresh ricotta

• 1/3 cup freshly grated parmesan\

Method:

1. Process butter, flours and a pinch of salt in a food processor until mixture forms fine crumbs. Add egg. Process until combined. With motor running, add oil until mixture comes together. Turn out dough onto a clean surface dusted with extra rice flour. Knead until smooth. Cover with plastic food wrap. Chill 30 mins.

2. Preheat oven to 200ºC. Grease 2 x 12-hole (1/3-cup) muffin trays. Roll out pastry between 2 sheets of baking paper to 5mm thick. Cut 24 x 8cm rounds from pastry. Press each round into prepared trays. Bake 10 mins or until firm.

3. Whisk extra eggs and cream in a jug. Divide corn mix, bacon and ricotta among pastry shells. Top with egg mixture. Sprinkle with parmesan. Bake 15 mins or until just set.

Peach & coconut muffins

Makes: 12

Prep: 15 mins

Cook: 20 mins

Ingredients:

• 21/3 cups gluten-free self-raising flour

• 2/3 cup firmly packed brown sugar, plus 1½ tbsp extra

• 1/3 cup desiccated coconut

• 1 tsp xanthan gum

• ½ tsp mixed spice

• 1 cup buttermilk

• ½ cup vegetable oil

• 1 egg, lightly whisked

• 3 peaches, peeled, finely chopped, plus 2 extra, peeled, sliced

Method:

1. Preheat oven to 190ºC. Line a 12-hole (1/3-cup) muffin tray with cafe-style baking paper cups. Combine flour, sugar, coconut, xanthan gum and mixed spice in a bowl. Make a well at centre.

2. Whisk buttermilk, oil and egg in a bowl. Add to dry ingredients. Stir until just combined (do not over-mix). Add chopped peach. Mix until just combined. Spoon mixture into prepared holes. Level surfaces.

3. Top muffins with peach slices. Sprinkle with extra sugar. Bake 20 mins or until a skewer inserted at centre comes out clean. Stand in pan 5 mins, then turn out onto a wire rack to cool.

Raspberry & cinnamon pinwheel biscuits

Makes: 32

Prep: 25 mins + chilling

Cook: 10 mins

Ingredients:

• 110g butter, at room temperature

• ½ cup caster sugar

• 1 egg, at room temperature

• 1½ cups gluten-free plain flour, plus extra for dusting

• ¼ cup rice flour

• ½ tsp ground cinnamon

• ¼ tsp bicarbonate of soda

• ½ tsp xanthan gum

• 1/3 cup raspberry jam

Method:

1. Preheat oven to 200ºC. Grease 2 oven trays and line with baking paper. Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, beating until combined. Add flours, cinnamon, bicarbonate of soda and xanthan gum. Mix well.

2. Turn out onto a lightly floured surface and knead lightly until dough comes together. Cover with plastic food wrap. Chill 30 mins.

3. Roll out dough between 2 sheets of baking paper to a 25 x 30cm rectangle. Spread top surface of dough with jam. Starting from the long side, roll up dough to form a pinwheel. Chill until firm.

4. Cut log into 32 x 5mm slices. Place on prepared trays. Bake 10 mins or until firm. Cool on trays (pinwheels will firm).

Chicken, spinach & pineapple focaccia

Makes: 6

Prep: 30 mins + 45 mins to prove

Cook: 45 mins

Ingredients:

• 2½ cups gluten-free pizza and pastry flour

• 7g sachet (2 tsp) dried yeast

• 1 cup warm water

• 1 tbsp vegetable or olive oil

• 2 chicken breast fillets (400g)

• ¼ cup sun-dried tomato pesto

• 3 green onions, finely chopped

• 1 cup grated pizza cheese

• ½ cup canned chopped drained pineapple

• ¼ cup chopped flat-leaf parsley

• 50g baby spinach leaves

Method:

1. Combine sifted flour, yeast and a pinch of salt in a bowl. Make a well at centre. Add the water and oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead until smooth. Place in a lightly oiled bowl. Cover with plastic food wrap. Stand in a warm place to prove 45 mins or until doubled in size.

2. Meanwhile, heat a non-stick frying pan over moderate heat. Cook and turn chicken 5 mins or until browned and cooked. Transfer to a heatproof plate. Cool. Shred.

3. Preheat oven to 220ºC. Punch down dough, then knead on a lightly floured surface until smooth. Roll out to fit a 30 x 20cm (base measurement) slice pan. Bake 10 mins or until lightly coloured.

4. Spread pesto over dough. Top with onion, half the cheese, the chicken, pineapple, parsley and spinach. Top with remaining cheese. Bake 30 mins or until top is golden and base is crisp.

Banana & sultana loaves

Makes: 12

Prep: 20 mins

Cook: 30 mins + cooling

Ingredients:

• 125g butter, at room temperature

• ¾ cup firmly packed brown sugar

• 2 eggs, lightly whisked

• 3 small overripe bananas, mashed

• 1 cup gluten-free self-raising flour

• 2/3 cup rice flour

• ½ tsp bicarbonate of soda

• 1 tsp xanthan gum

• 1/3 cup sultanas, chopped

• 1 cup pure icing sugar

• 1 tbsp hot water

• 2 tsp lemon juice

Method:

1. Preheat oven to 200ºC. Grease and line base and sides of 2 x 6-hole (¾-cup) mini loaf trays. Using an electric mixer, beat butter and brown sugar until light and fluffy.

2. Add eggs, one by one, beating well after each addition. Fold banana through. Sift together flours, bicarbonate of soda and xanthan gum. Add to banana mixture. Mix to combine. Stir in sultanas.

3. Divide mixture between prepared holes. Bake 30 mins or until a skewer inserted at centre comes out clean. Stand in pans 5 mins. Turn out onto a wire rack to cool. Whisk icing sugar, hot water and juice in a small bowl. Drizzle over cooled loaves.

Meatloaf cups

Makes: 12

Prep: 30 mins

Cook: 30 mins

Ingredients:

• 12 slices multigrain gluten-free bread, crusts removed, reserved

• Cooking oil spray

• 1 green onion, finely chopped

• 1 rasher shortcut rindless bacon, finely chopped

• 250g beef mince

• 1 carrot, coarsely grated

• 1 egg, lightly whisked

• ¼ cup chopped flat-leaf parsley

• ¼ cup barbecue sauce, plus extra to serve

• 1/3 cup grated tasty cheese

• 6 cherry tomatoes, halved

• mixed salad, to serve (optional)

Method:

1. Preheat oven to 180ºC. Grease a 12-hole (1/3-cup) muffin tray. Using a rolling pin, roll out bread to flatten slightly. Line prepared holes with bread, allowing bread to stand above rim of holes. Spray bread with oil. Bake 5 mins or until golden brown.

2. Place reserved bread crusts in the bowl of a food processor. Process to make fine crumbs.

3. Heat a frying pan over moderate heat. Spray onion and bacon with oil. Add to pan. Cook and stir 2 mins or until bacon is crisp. Cool slightly.

4. Combine mince, carrot, egg, parsley, barbecue sauce, breadcrumbs and bacon mixture in a bowl. Spoon into bread cases.

5. Sprinkle with cheese. Top with a tomato half, cut-side up. Bake 20 mins or until golden brown and cooked. Stand 5 mins, then cool on a wire rack. Pack in lunchbox with extra sauce and salad (if using).

The post Become a lunchbox legend: the best ideas for lunch appeared first on Now To Love.

Try out these no-cook recipes when you need a last-minute dish!

Buy the ingredients and assemble them at the party.

Rare roast beef with pistachio & cranberry salsa recipe

Tip: Pre-sliced rare roast beef is available from delis and supermarket. You can also buy fillets of cooked rare roast beef and thinly slice it yourself.

Ingredients:

• ½ cup hulled tahini

• ¼ cup lemon juice

• 2 tbsp maple syrup

• ¼ cup extra-virgin olive oil, plus extra to serve

• 2-3 tbsp water

• 50g mixed salad leaves

• 750g thinly sliced rare roast beef (see Tip)

• baguette, to serve

Pistachio & cranberry salsa:

• 1/3 cup extra-virgin olive oil

• 2 tbsp sherry vinegar

• 3 tsp Dijon mustard

• 2 tsp brown sugar

• ½ cup chopped flat-leaf parsley leaves

• 1 tbsp thyme leaves

• 12 pitted Sicilian olives, coarsely chopped

• 1 tbsp drained capers

• 1/3 cup dried cranberries, coarsely chopped

• ¼ cup pistachio kernels, coarsely chopped

To make:

1. Combine tahini, lemon juice, maple syrup and oil in a bowl. Whisk until smooth. Add enough water to thin the consistency (should be like dollop cream). Season. Cover and refrigerate until ready to serve.

2. For the Pistachio & cranberry salsa: Whisk oil, vinegar, mustard and sugar together until well combined. Stir in parsley, thyme, olives, capers and cranberries. Cover and refrigerate until ready to serve.

3. Spoon tahini sauce over the base of a serving platter. Top with salad leaves and roast beef. Stir pistachios into salsa, then spoon half over the beef. Drizzle with extra-virgin olive oil. Serve with sliced baguette.

Christmas seafood sliders

Tip: Make your rolls even more festive by cutting small stars from leftover bread, drizzling with oil and baking until golden. Arrange on top of rolls before serving.

Ingredients:

Smoked salmon sliders:

• 3 tsp caster sugar

• ¼ cup rice wine vinegar

• ½ tsp chilli flakes

• 1 small red onion, halved, thinly sliced

• 1/3 cup creme fraiche

• 1 tbsp horseradish cream

• 5 slider rolls, halved

• 20g baby spinach leaves

• 150g smoked salmon

• 1 small Lebanese cucumber, thinly sliced into rounds

Prawn cocktail sliders:

• 1/3 cup whole egg mayonnaise

• 1 tbsp chipotle sauce

• 1 tsp Worcestershire sauce

• 1 tbsp chopped chives

• 1 avocado, mashed

• 5 slider rolls, halved

• 1 small cos lettuce, leaves separated, wash, dried, torn

• 10 cooked medium king prawns, peeled, deveined, halved lengthways

To make:

1. For the smoked salmon filling: Combine sugar, vinegar and chilli in a bowl. Stir to dissolve sugar. Season. Stir in red onion. Cover and refrigerate 1 hour.

2. Combine creme fraiche and horseradish cream in a bowl. Season.

3. Drain pickled onion. Spoon a little horseradish cream onto slider roll bases, then top with spinach, smoked salmon and cucumber. Drizzle with more horseradish cream and reposition lids.

4. For the prawn cocktail sliders: Combine mayonnaise, chipotle and Worcestershire sauce. Season. Stir chives into mashed avocado. Top roll bases with chipotle mayo, lettuce, avocado and prawns. Drizzle with more chipotle mayo. Top with lids.

No-cook trifle tart

Ingredients:

• 250g granita biscuits

• ½ cup honey roasted macadamia nuts

• 125g butter, melted

• 2 tbsp cold water

• 2½ tsp powdered gelatine

• 1 cup double-thick vanilla custard

• 300ml double-thick cream

• 3 mini jam sponge rolls

• 85g pkt raspberry jelly crystals

• fresh raspberries, strawberries, edible gold stars, small mint leaves, to decorate

To make:

1. Process biscuits and macadamia nuts until finely chopped. Add butter. Process until combined. Press mixture over the base and sides of 22.5cm (base), 24cm (top), 4cm deep, loose base flan tin. Place on a tray. Refrigerate 30 mins to set.

2. Pour water into a small microwave-safe bowl. Sprinkle over gelatine. Stir with a fork to distribute. Microwave, uncovered, on High 20 secs. Use a fork to stir until gelatine dissolves. Set aside to cool 5 mins.

3. Pour custard into a microwave-safe bowl. Microwave, uncovered, 30 secs – it should feel lukewarm. Whisk in gelatine. Refrigerate 10 mins until it feels cool (no longer or it will start to set) Add 
cream. Whisk until combined.

4. Cut each jam roll into 7 rounds. Spread 1 cup custard cream over biscuit base. Press jam roll rounds into custard cream. Spoon remaining custard cream over jam rolls. Smooth surface. Refrigerate 3 hours until chilled.

5. Meanwhile, combine 200ml boiling water and jelly crystals in a jug. Stir until crystals dissolve. Set aside to cool to room temperature. Pour jelly over custard top. Allow to stand 10 mins. Transfer to fridge to set 4 hours or overnight.

6. Remove tart from tin. Place on a serving platter. Decorate with berries, stars and small mint leaves to serve.

The post No-cook Christmas recipes appeared first on Now To Love.

Bored of the same old salad?

Try out these festive rice salads on Christmas day or bring them to your next holiday party!

Add a little rice and experience the deliciousness of these festive salad recipes:

Moroccan-spiced pumpkin rice salad recipe

Tip: Serve with grilled haloumi for an extra savoury element.

Ingredients:

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp ground cinnamon

• 1 tbsp sea salt flakes

• 800g Kent pumpkin, skin-on, cut into 2cm-thick slices

• 1 red onion, cut into wedges

• 2 tbsp extra-virgin olive oil

• 2 x 250g microwave basmati rice

• 400g can chickpeas, drained

• 250g whole fresh beetroot, roughly chopped

• 60g baby spinach and rocket mix

Balsamic dressing:

• ¼ cup extra-virgin olive oil

• 2 tbsp balsamic vinegar

• 1 tsp dried parsley

To make:

1. Preheat oven to 220°C. Line 2 oven trays with baking paper.

2. In a small bowl, mix cumin, coriander, cinnamon and salt. Set aside.

3. Divide sliced pumpkin and red onion wedges across trays. Drizzle with olive oil and sprinkle with spice mix. Roast in oven 15 mins until tender. Remove from oven. Set aside to cool slightly.

4. For the balsamic dressing: Mix olive oil, balsamic and dried parsley in a bowl. Season with sea salt flakes and freshly cracked black pepper to taste. Set aside.

5. Heat rice according to packet directions. Toss rice with roasted vegetables, chickpeas, beetroot and spinach mix. Pour over dressing.

Jewelled Persian rice salad recipe

Tip: You can use thawed pomegranate seeds found in the freezer section or 75g punnets of fresh arils in the fresh produce section of supermarkets.

Ingredients:

• 1 pinch saffron

• 2 tsp hot water

• 2 x 250g microwave jasmine rice

• 1 tsp ground turmeric

• 1 tsp ground cumin

• 1 pomegranate, seeds removed

• 1/3 cup dried cranberries

• 100g Persian feta, crumbled

• toasted slivered almonds, fresh mint leaves, to serve

Dressing:

• 2 tbsp pomegranate molasses

• 2 tbsp extra-virgin olive oil

• 1 tbsp lemon juice

To make:

1. Combine saffron in a small bowl with 2 tsp hot water. Set aside 5 mins.

2. Meanwhile, heat rice according to packet directions. Toss in a large bowl with saffron water, turmeric and cumin. Season.

3. For the dressing: Combine all dressing ingredients in a small bowl.

4. Combine rice, pomegranate seeds, cranberries and feta with dressing. Serve with slivered almonds and fresh mint.

Cowboy caviar rice salad recipe

Tip: This salad is best served at room temperature.

Ingredients:

• 2 tsp extra-virgin olive oil

• 420g corn kernels, drained

• 2 x 250g microwave brown rice

• 420g can black beans, drained, rinsed

• 420g can borlotti beans

• 2 roma tomatoes, seeded, diced

• 1 small red onion, sliced

• 1 green capsicum, seeded, diced

• 1 avocado, diced

• fresh coriander, tortilla chips, to serve

Zesty Vinaigrette:

• 1/3 cup extra-virgin olive oil

• ¼ cup red-wine vinegar

• 1 tbsp maple syrup

• finely grated zest and juice of 1 lime, plus wedges to serve

To make:

1. For the Zesty Vinaigrette: Whisk all ingredients together in a small jug. Season.

2. Heat oil in a medium frying pan on high heat. Cook corn until slightly charred (careful, it may spit). Remove from heat, Season. Set aside to cool slightly.

3. Heat rice according to packet directions and pour into large bowl. Toss with black and borlotti beans, tomatoes, onion, capsicum and avocado. Pour over dressing. Serve with coriander and tortilla chips.

The post The most festive rice salad recipes for Christmas appeared first on Now To Love.

You know what that means, seemingly endless holiday events that you have to bring a dish to. What should you bring?

Use these straightforward dessert recipes to impress your friends and families this Christmas season!

They’re easy to follow and different from the regular pudding.

Find the best dessert recipes to try out this holiday season below:

Sticky caramel banana bread ice-cream cake recipe

Ingredients:

• 500g pkt banana bread slices

• 2 x 500ml tubs caramel & macadamia ice-cream

• 2 litres vanilla ice-cream

• ¼ cup caramel spread, plus extra to serve

• 300ml thickened cream

• 2 tsp vanilla bean paste

• white chocolate curls, gold star sprinkles, to decorate

To make:

1. Grease a 20cm square cake pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.

2. Cut 5 slices of banana bread in half horizontally (to form 10 thin slices). Set aside 5 pieces, then roughly chop remaining.

3. Place ice-cream in a large bowl and soften slightly. Add chopped banana bread and fold through. Swirl caramel through ice-cream. Spoon mixture into prepared pan, smooth top and push ice-cream into corners. Arrange reserved whole bread slices on top of ice-cream, trimming if needed and pressing gently into ice-cream. Cover with plastic wrap. Freeze until firm.

4. Using an electric mixer, beat cream and vanilla until soft peaks form.

5. Turn ice-cream cake onto a serving platter, cake-side down. Dollop with cream. Serve drizzled with extra caramel, plus chocolate curls and sprinkles.

Christmas smash cake recipe

Ingredients:

• 1¾ cups self-raising flour

• ½ cup cocoa powder

• ¾ cup caster sugar

• 1 cup milk

• 2 eggs, lightly beaten

• 125g butter, melted, cooled

• 400g tub chocolate frosting

• 1½ x 200g pkt chocolate finger biscuits

• 2-3 cups assorted lollies

• coloured sprinkles

• mini candy canes, to decorate

• ²/³ cup white chocolate melts, melted

• spearmint leaves, red M&M’s, to decorate

For the dome:

• 250g dark chocolate melts

To make:

1. Preheat oven to 180°C. Grease a deep 20cm round cake pan. Line base and sides with baking paper.

2. Sift flour and cocoa into a large bowl. Stir in sugar. Make a well in centre. Add milk, egg and butter. Whisk until well combined. Pour mixture into prepared pan, spreading to level top. Bake 50-55 mins or until a skewer inserted in centre of cake comes out clean. Stand in pan for 10 mins before turning onto a wire rack to cool completely.

3. To make the chocolate dome, chill a 20cm round metal or melamine bowl. Place chocolate in a microwave-safe bowl. Microwave on High 1-2 mins or until melted and smooth. Stand 5 mins. Spray inside of bowl with oil. Brush chocolate over inside of bowl to coat. Refrigerate 5 mins. Repeat with remaining chocolate to create a thick coating. Refrigerate until set (you’ll notice chocolate will start to pull away from edge of bowl).

4. Place on a serving plate. Spread top and side of cake with frosting. Press biscuits around edge of cake. Pile lollies and some of the mini candy canes in centre of cake.

5. Carefully remove chocolate dome from bowl. Place over lollies to cover. Refrigerate 10 mins.

6. Using a little of the melted white chocolate, secure mini candy canes around side of cake. Spoon remaining chocolate over top of dome. Decorate with spearmint leaves and M&M’s.

White Christmas pavlova recipe

Ingredients:

• 8 egg whites, at room temperature

• pinch of cream of tartar

• 2 cups caster sugar

• 1 tsp cornflour

• 1 tsp white vinegar

• rose pink liquid food colouring

• 600ml thickened cream, whipped

• 250g raspberries

• 190g Turkish delight, torn (see Tip)

• White Christmas:

• 180g white chocolate, chopped

• 1½ tbsp coconut oil

• 2 cups rice bubbles

• pink and gold sprinkles, to decorate

To make:

1. Preheat oven to 110°C. Mark an 18cm circle on two sheets of baking paper. Place each sheet onto a baking tray, marked-side down.

2. Using an electric mixer, beat egg whites and cream of tartar until firm peaks form. Gradually beat in caster sugar, 1 tbsp at a time, beating until sugar is dissolved after each addition. Beat in cornflour and vinegar.

3. Divide mixture evenly between the two circles on prepared trays. Dip a skewer into food colouring and run around edge of meringue. Using a small spatula, shape meringue into pavlovas, creating a light marbled effect. Bake 1 hour 30 mins to 1 hour 45 mins or until meringues are crisp and dry. Turn oven off. Cool meringues in oven with door ajar.

4. White Christmas Place white chocolate and oil in a large microwave-safe bowl. Microwave on High 1 to 2 mins or until melted and smooth. Add rice bubbles, stirring well to coat. Spread out onto a baking paper-lined tray. Decorate with sprinkles. Refrigerate until set.

5. Roughly crumble white Christmas. Place one pavlova on a serving plate. Top with half the cream, raspberries, Turkish delight and white Christmas. Repeat with remaining pavlova and toppings. Serve immediately.

Profiterole tree with boozy berries recipe

Tip: You could also arrange profiteroles in a wreath shape for an easy and festive way to present the dessert.

Ingredients:

• 2 x 125g punnets raspberries (or 250g strawberries), finely chopped

• 1½ tbsp Kahlua

• 24 shop-bought custard-filled profiteroles (we used 3 x 8 packs)

• 300ml thickened cream, whipped to soft peaks

• icing sugar, for dusting

To make:

1 Combine raspberries or strawberries and Kahlua in a bowl. Set aside 30 mins for flavours to develop.

2 Using a small serrated knife, cut profiteroles in half (slice slightly closer 
to the base to avoid cracking the chocolate)

3 Fold berry mixture through cream. Dollop cream over bases and return chocolate tops.

4 Arrange in a tree shape. Serve dusted with icing sugar.

Peppermint ice-cream cake bombe recipe

Ingredients:

• 250g pkt Nice biscuits

• 165g pkt white chocolate Tim Tam biscuits

• 125g butter, melted, cooled

• 2 litres vanilla ice-cream

• 1 cup frozen raspberries, roughly chopped

• 8 large candy canes, roughly chopped, plus extra, crushed, to decorate

• ¼ cup finely grated white chocolate

• 4 egg whites

• 1 cup caster sugar

To make:

1. Grease a 22cm round springform pan. Line base with baking paper.

2. Place both biscuits in a food processor. Process until coarse crumbs. Add butter and process until mixture just comes together. Press mixture evenly over base and side of prepared pan. Refrigerate while preparing filling.

3. Stand ice-cream at room temperature 10 mins or until softened but not melted. Fold in raspberries, candy cane and chocolate. Spoon mixture into prepared pan, levelling top. Freeze at least 8 hours or overnight.

4. Using an electric mixer, beat egg whites until soft peaks. Gradually beat in sugar, 1 tbsp at a time, beating until dissolved after each addition. Beat 5 mins or until thick and glossy.

5. Place ice-cream cake on a serving plate. Dollop top with meringue. Using a kitchen blowtorch, toast meringue until browned. Serve immediately topped with crushed candy canes.

Pina colada cheesecake recipe

Ingredients:

• 250g Biscoff biscuits

• 100g butter, melted

• 750g cream cheese, at room temperature

• ¾ cup caster sugar

• 2 tsp vanilla extract

• 2 tsp finely grated lime rind

• 3 eggs

• ½ cup coconut cream

• 227g can crushed pineapple, well-drained

• chargrilled pineapple, toasted flaked coconut, maraschino cherries, to decorate

Coconut rum syrup:

• 1/3 cup caster sugar

• 2 tbsp brown sugar

• ¼ cup water

• 2 tbsp lime juice

• 1 tbsp Malibu rum

To make:

1. Preheat oven to 150°C. Grease a 22cm-round springform pan. Line base and side with baking paper, extending paper 2cm above edge of pan. Place springform pan on a baking tray.

2. Process biscuits until fine crumbs. Add butter. Process until just combined. Press mixture over base of prepared pan. Refrigerate while preparing filling.

3. Using an electric mixer, beat cream cheese and sugar together until smooth and fluffy. Add vanilla and lime rind, beating until just combined. Add eggs, one at a time, beating until combined after each addition. Add coconut cream and beat until just combined. Fold in crushed pineapple.

4. Pour mixture over prepared base. Bake for 1 hour or until cheesecake is just set (mixture will still wobble slightly in the centre). Turn oven off. Cool cheesecake in oven with door ajar. Refrigerate at least 4 hours or overnight.

5. For the coconut rum syrup: Combine sugars and water in a small saucepan over low heat. Stir over heat, without boiling, 5 mins or until sugar is dissolved. Stir in lime juice and rum. Increase heat to high. Bring to boil. Boil, without stirring, 6 to 8 mins or until syrup thickens. Remove from heat and set aside to cool completely.

6. Decorate cheesecake with cherries and pineapple. Drizzle with some of the syrup. Serve cheesecake with remaining syrup.

The post Showstopping Christmas dessert recipes appeared first on Now To Love.

The alcohol is incredibly versatile and can be tweaked and flavoured with an array of different flavours to create a whole new experience, and particularly here in Australia it has garnered quite the following.

So if you have a self-confessed gin lover in your life it may seem like an easy to gift to buy them a bottle of their favourite tipple and be done with it.

However, when it comes to gift giving the aim is to be thoughtful and it’s the opportunity to show how much you care by stepping outside of the box.

This is why below we have rounded up our favourite gifts for gin lovers that are something a little bit more special then a basic bottle, you’re welcome!

The best gifts for gin lovers in Australia

Whether they like a classic G&T, a gin Martini, Negroni or French 75 – you’re sure to find something they’ll treasure.

Never Never Distilling Co Negroni

Never Never Distilling Co Negroni, $50 at Curatif

Treat them to bartender-made Negroni without having to leave the house with Curatif’s Never Never Distilling Co Negroni – perfect for a cocktail or two.

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Simply Gincredible

Simply Gincredible, from $123 at The Neighbours Cellar

This box has everything you need to give them the ultimate gin-themed gift, featuring a personalised Gin (if chosen), Strangelove Tonic Water, Dehydrated Limes, and Dark Chocolate Bullets for an exquisite mix of tang, fizz, and sweet indulgence.

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finger lime gin

Wild Hibiscus Flower Company finger lime gin filled snowdome, $150 at Hardtofind

This isn’t your average bottle of gin. This luxe bottle includes balls of lime that burst in your mouth and the finger lime flavouring is summer in a bottle.

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Te Tonic mini pack

Te Tonic mini pack, $44.99 at Myer

Take your gin and tonics up a little with this kit that includes a range of infusers to flavour your mixes.

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Lumira candle

Lumira black candle Tonic of Gin, $80 at Adore Beauty

This stunning collaboration between Lumira and Distillery Botanica Gin makes a subtle and thoughtful gift for the ultimate gin lover so their home can reflect their favourite tipple.

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ITHIKA Gin Cooling Stones

ITHIKA Gin Cooling Stones, $37.95 at Hardtofind

Avoid diluting your g&t with stunning volcanic soapstone. They’re a step up from classic gin rocks and can be used time and time again.

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flowers-and-gin

Flowers + Gin, from $120 at LVLY

A last minute gift that no one will realise you bought day of – treat your loved one to a stunning bundle of blooms and a bottle of Zonzo Honey, Lemon and Thyme Gin.

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maison-balzac-gin-glasses

Gin & Tonic glasses, $99 at Maison Balzac

The chicest G&T glasses you ever did see – they even come with forever limes for that special finishing touch.

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gin-book

Behind The Bar: Gin by Ali Akkam, $21.75 (usually $24.99) at Booktopia

A thoughtful coffee table book or addition to the bar cart, this book includes 50 famous gin cocktails from across the world to try your hand at.

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gin-print

Gin Gin Gin art print, from $28.50 (usually $38) at Society6

An out of the box gin gift for the true gin lover, hang this over the barcart, in the kitchen, in the bedroom.

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g&t-gift-pack

The Classy G&T, $95 at Jimmy Brings

Maybe you have left it a little late to get any of the above gifts, don’t stress because Jimmy Brings deliver booze, including cocktail packs, for last minute celebrations!

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The post Treat a gin lover to one of these thoughtful gifts that go beyond just a basic bottle appeared first on Now To Love.

So why not move the celebrations outside this year? Here is a Christmas ham recipe you can cook on the barbecue for a more laid-back Christmas lunch.

Honey Mustard & Ginger Beer Baked Ham

SERVES 12, PREP 20 mins, COOK 1 hour 10 mins

• ½ cup honey

• ½ cup ginger beer

• 2 tbsp ginger marmalade

• 1 tbsp wholegrain mustard

• 2 garlic cloves, crushed

• 3 sprigs fresh thyme

• 5kg half leg ham

1 Combine honey, ginger beer, marmalade, mustard, garlic and thyme in a medium saucepan over medium-high heat. Bring to a simmer. Reduce heat to low. Simmer 10 mins or until mixture thickens slightly (see Tip). Remove from heat. Set aside to cool.

2 Using a sharp knife, cut through ham rind about 10cm from the shank. Run your thumb under rind to separate it from the fat. Peel back and remove rind. Wrap shank end in foil. Place ham in a large disposable baking tray lined with baking paper.

3 Preheat a covered barbecue on High. Brush ham with some of the glaze. Reduce heat to medium-high. Cook ham in barbecue using indirect heat 30 mins. Baste with more of the glaze and cook a further 30 mins or until charred and caramelised, basting with more glaze during cooking.

4 Stand ham 15 mins before serving.

The post Head outdoors this Christmas with this ham you can cook on the barbie! appeared first on Now To Love.

Luckily, the warm Australian climate allows us to do just that, so we’ve experimented with fresh tasty flavours to bring you a wonderfully modern Christmas menu.

From our poached duck salad and barbecued prawns, to our raspberry yoghurt terrine and frozen fruit pudding, this is the best way to jazz up your Christmas table.

READ NEXT: Best Christmas cake and Christmas pudding recipes

Italian-style turkey roll with pork and fennel sausage stuffing

Italian-style turkey roll with pork and fennel sausage stuffing

It’s important not to overcrowd the turkey, fennel and lemon in the baking dish so they cook evenly and caramelise.

Read the full recipe here

Ginger and lemongrass whole baked snapper

Ginger and lemongrass whole baked snapper

Prepare your tastebuds for a flavour explosion with this glorious ginger and lemongrass baked whole snapper. Drizzle on the sweet chilli sauce and dig in.

Read the full recipe here

Raspberry, yoghurt and strawberry terrine with berry and mint salad

Raspberry, yoghurt and strawberry terrine with berry and mint salad

This refreshing raspberry, yoghurt and strawberry terrine is served with a sweet berry and fresh mint salad – a show-stopping dessert for your next dinner party!

Read the full recipe here

Twice-cooked Asian pork belly with steamed ginger rice

Twice-cooked Asian pork belly with steamed ginger rice

Twice-cooked asian pork belly with steamed ginger rice from Australian Women’s Weekly.

Read the full recipe here

Bourbon-glazed ham with warm potato and celery salad

Bourbon-glazed ham with warm potato and celery salad.

This bourbon-glazed ham served with a warm potato and celery salad makes the perfect Christmas lunch duo.

Read the full recipe here

Barbecued prawns with chilli lime dressing

Barbecued prawns with chilli lime dressing

Use your fingers to dig in to these lip-smacking, spicy barbecued prawns.

Read the full recipe here

Pistachio meringue with white peaches and berries

Pistachio meringue with white peaches and berries

Sweet, sugary, and the perfect Christmas treat! This indulgent pistachio meringue with white peaches and berries is the ultimate dessert.

Read the full recipe here

Oysters with chilli and ginger dressing

Oysters with chilli and ginger dressing

Fresh and full of flavour – oysters with chilli and ginger dressing. The perfect Summer meal.

Read the full recipe here

Carrot, feta and quinoa tarts with salsa verde

Carrot, feta and quinoa tarts with salsa verde

This quirky vegetarian dish is a fabulous modern way to feed your guests on arrival.

Read the full recipe here

Panettone with mascarpone and raspberries

Panettone with mascarpone and raspberries

Enjoy this traditional sweet panettone dish, complete with creamy mascarpone and fresh raspberries. A perfect way to end Christmas lunch or dinner.

Read the full recipe here

Barbecued chilli and tamarind beef

Barbecued chilli and tamarind beef

This Asian-infused dish is a cool, modern twist on the traditional Christmas lunch.

Read the full recipe here

Lobster with fennel salad

Lobster with fennel salad

Gather up the family and enjoy this fresh lobster with fennel salad – the perfect seafood dish for the festive season (or any time).

Read the full recipe here

Pecorino and nigella seed biscuits

Pecorino and nigella seed biscuits

Sick of mince pies? Give these cute little biscuits a go.

Read the full recipe here

Heirloom tomato salad with prosciutto

Heirloom tomato salad with prosciutto

The combination of fresh mixed tomatoes, creamy buffalo mozzarella and cured prosciutto works perfectly together in this fresh summer salad.

Read the full recipe here

Honey muscat cake with orange syrup

Honey muscat cake with orange syrup

Drizzled with orange syrup and topped with Greek yoghurt and fresh grapes, this cake is both delicious and stunning.

Read the full recipe here

Warm chicken, labne and maple walnut salad

Warm chicken, labne and maple walnut salad

This delicious salad is substantial enough to sit on its own as a main dish.

Read the full recipe here

Salt, lemon and rosemary-cured beef

Salt, lemon and rosemary-cured beef

Make your own rosemary and lemon cured beef to sit atop crisp sourdough toasts with sour cream – perfect for a canape or starter at your next dinner party.

Read the full recipe here

Grilled prawns with lemongrass & lime

Grilled prawns with lemongrass & lime

Tasty, spiced prawn skewers make a fabulous lunch with salad and char-grilled bread on the side.

Read the full recipe here

Roast beef, tuna aïoli & artichokes

Roast beef, tuna aïoli & artichokes

Thinly sliced beef with tuna aioli, garlic, capers and parsley. Salivating yet?

Read the full recipe here

Poached duck and cashew salad with duck crackling

Poached duck and cashew salad with duck crackling

Poached duck is one thing, the crackling is another.

Read the full recipe here

Barbecued pork with nam jim

Barbecued pork with nam jim

Crispy on the outside, deliciously tender on the inside – this tasty pork loin is perfect served with fragrant ginger roasted carrots and a zesty Asian nam jim sauce.

Read the full recipe here

Frozen Christmas pudding

Frozen Christmas pudding

This sweet and creamy Christmas pudding pairs two types of homemade ice-cream to create a delicious frozen dessert to serve during the festive season. You’ll even get yummy chunks of dried fruit and dark chocolate with each bite.

Read the full recipe here

Barbecued squid and chorizo with black olive and parsley dressing

Barbecued squid and chorizo with black olive and parsley dressing

The combination of fresh barbecued squid and salty squid works so well together, you’ll be surprised you haven’t tried it earlier! Serve with crusty toast and a fresh olive dressing for an ultimate flavour kick.

Read the full recipe here

The post The best modern Christmas recipes to serve this festive season appeared first on Now To Love.

It’s a busy time of year and buying gifts can take a lot of time and energy, so we’ve rounded up our top picks for Christmas hampers you can gift for a fuss and stress-free Christmas!

Hampers are a great option for gifting because they include a multitude of things for different people to enjoy! So whether you’re buying for family, friends, colleagues or anything in between, hampers are always a great choice.

There are thousands of hampers out there, which means you can carefully select one based on the person, and they’ll appreciate the thoughtfulness and personal touch.

Hampers vary greatly, and can include food, alcohol, candles, self-care products and loads more, so there really is a hamper for everyone.

Keep reading for our favourite Christmas hamper options this silly season.

Classic Christmas Hamper

Classic Christmas Hamper

This hamper really is a classic – it features all the best goodies you could want in a Christmas hamper, with a mix of festive snacks and alcohol.

Classic Christmas Hamper, $85, from Gourmet Basket.

Self-Care & Silk Hamper

Self-Care & Silk Hamper

Perfect for the people who love a little me-time – this hamper includes everything you could want for a good pamper. Inside is a silk eye mask, candied nuts, a bath soak, just to name a few!

Self-Care & Mulberry Silk Hamper, $99, from The Hamper Emporium.

Christmas Bites with Moët Hamper

Christmas Bites with Moët Hamper

A festive spread of Christmas foods made more luxurious with a bottle of Moët & Chandon – a great gift for almost anyone!

Christmas Bites with Moët Hamper, $179, from The Hamper Emporium.

L’Occitane Rejuvenate & Pamper Hamper

L’Occitane Rejuvenate & Pamper Hamper

An indulgent gift box full of pampering treats. This hamper includes a satin robe, a silk eye mask, preserved flowers, a bath soak, and L’Occitane cherry blossom products.

L’Occitane Rejuvenate & Pamper Hamper, $169, from The Hamper Emporium.

Santa’s Little Helper Hamper

Santa’s Little Helper Hamper

Featuring shiraz, shortbread, Christmas pudding, hand-decorated cookies and salted caramel cashews, this hamper is perfect for someone with a sweet tooth!

Santa’s Little Helper Hamper, $95, from Gourmet Basket.

Christmas Indulgence Hamper

Christmas Indulgence Hamper

Perfect for the foodies in your life – the Christmas Indulgence Hamper is filled with gourmet Australian-made goodies, including Christmas pudding, fruit mince tarts, artisan crackers and candied nuts.

Christmas Indulgence Hamper, $99, from The Hamper Emporium.

The post The best Christmas hampers to gift this year appeared first on Now To Love.

Wine, beer, cocktails and more are cracked out for Christmas parties, family gatherings and everything inbetween.

But it’s important to remember that you don’t need to get drunk to have a good time over the holidays.

In fact, the holiday season can actually be a really difficult time for people who choose to stay sober, because there’s so much alcohol around and plenty of social pressure to drink.

This year, we’re embracing more non-alcoholic options for Christmas, from alcohol-free wines to beers without the booze.

Not only are they the perfect option for those Aussies wanting to maintain their sobriety through the festive period, they’re also just as yummy as the real thing – minus the hangover!

Whether you’re trying to cut down on your alcohol intake, keeping up your sobriety, or just want to try something new, there’s a non-alcoholic wine, beer or spirit for everyone.

Keep reading for our favourite non-alcoholic options this silly season.

Please remember to drink responsibly. If you or someone you know needs help, please call the National Alcohol and Other Drug hotline on 1800 250 015 or call Lifeline on 13 11 14.

Tread Softly Everything Except Zero Alcohol Rosé

Tread Softly Everything Except Zero Alcohol Rosé

Perfect for the rosé lovers who want to cut down on how much they’re drinking, this non-alcoholic wine is perfect for spring and summer.

Tread Softly Everything Except Zero Alcohol Rosé, $17, from BWS.

McGuigan Zero Shiraz

McGuigan Zero Shiraz

Don’t think we forgot about the red wine aficionados! This zero alcohol shiraz is the perfect booze-free beverage for the silly season.

McGuigan Zero Shiraz 750ml, $10, from Liquorland.

Naked Life Gin & Tonic

Naked Life Non Alcoholic Gin & Tonic

Fans of pre-mixed gin and tonics will love these refreshing non-alcoholic versions from Naked Life in the summer months.

Naked Life Non Alcoholic Gin & Tonic Cans 250ml x 4, $17, from First Choice Liquor.

Nocktail Strawberry Daiquiri

Nocktail Non Alcoholic Strawberry Daiquiri

These cans of non-alcoholic cocktails are perfect for sweltering summer days when everyone is cracking a mixed drink, but you want to skip the booze.

Nocktail Non Alcoholic Strawberry Daiquiri x 4, $19, from BWS.

Manly Spirits Zero Lilly Pilly

Manly Spirits Zero Alcohol Lilly Pilly Pink

If you’re a big fan of botanical sprits, but you’re trying to cut down on your alcohol consumption, Manly Spirit’s non-alcoholic spirits will be your new best friends.

Manly Spirits Zero Alcohol Lilly Pilly Pink 700ml, $40, from Liquorland.

Banks Botanicals

Banks Botanicals Non Alcoholic Spirit

Another perfect pick for anyone who loves a botanical tipple but wants to stay sober this silly season.

Banks Botanicals Non Alcoholic Spirit 700ml, $45, from First Choice Liquor

Carlton Zero

Carlton Zero Non Alcoholic Beer

Love getting on the beers, but hate the way you feel the next morning? Carlton have the perfect solution in the form of these bottles of non-alcoholic IPA.

Carlton Zero Non Alcoholic Beer Bottles 330mL, $40 for a case of 24, from BWS.

James Squire – ZERO

James Squire Zero

Want an alcohol-free brew with a balance of malt and hop notes that tastes just like the real thing? This is the brew for you.

James Squire Zero Alcohol Bottle 345mL, $16 for a pack of six, from First Choice Liquor.

The post These are the best non-alcoholic wines, beers and spirits to sip on as we approach the silly season appeared first on Now To Love.

While it’s certainly a highlight of the day, it can be a mad rush to finalise your table setting when you’ve got entrées, mains and desserts cooking on rotation in the kitchen.

One of Australia’s most prominent events and catering experts and founder of The Blonde Butler, Alex Cadger, has revealed his top tips for a stress-free Christmas lunch exclusively to Now to Love.

With these helpful tips, forgo the hassle and create a beautiful Christmas moment to share with loved ones.

Don’t overcomplicate

When creating your lunch spread, Alex advises hosts to keep it simple with the meals. Recommending a grazing-style table set-up, he says they are easy to execute and plan ahead of time.

“Charcuterie, cheese, and antipasti are an easy way to impress. Assemble [them] alongside aesthetically pleasing fruit like figs, grapes and berries, muscatels and a variety of crackers an hour before guests arrive,” he said.

“Experiment with different heights and textures – I love adding a stack of freshly cut figs to the top of a wheel of brie or wedge of cheddar for extra effect.”

As for actual food, “non-fussy” options such as a fish, a meat, a salad, a vegetable, and bread are considered staples.

Maximalist styling

More is more! While you don’t need to overload your table, joyful colours are certainly fitting for this time of year.

“In terms of palette, white is always a safe bet! I love white with dark greens as it’s always chic and classy, but you could easily introduce any colour.”

“For Christmas lunch, I set mine either the day before or morning of with crisp white linen, white crockery, silver cutlery and add a pop of green by way of napkin and floral arrangements.”

Crown your table with a bunch of fresh flowers to create a sense of Summer freshness.

“You can even pluck some greenery from the garden and fashion into a creative centrepiece down the table,” Alex said.

Time management

WATCH: Enjoy your hard work after ample planning. Article continues after video.

Planning in advance is the key to a stress-free Christmas day. Set aside an excess of time to tackle food shopping, prep, cooking, and presentation.

An extra handy tip in Alex’s arsenal?

“When I entertain, I break my tasks down into sections so I am not overwhelmed on the day and actually enjoy the moment. I do as much as I can on the day before and the morning of, so I am not spinning out of control before my guests arrive.”

Sectioning your tasks into “food, beverage, look, and vibe” will ensure you can stay calm and on-task.

The post How to have a hassle-free Christmas lunch appeared first on Now To Love.

Turkey & Sage Sausage Rolls

MAKES 25, PREP 30 mins, COOK 30 mins

• 1 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 500g turkey mince

• 1 cup fresh breadcrumbs

• ¾ cup grated tasty cheese

• 1 tbsp cranberry sauce, plus extra to serve

• 2 tsp ground sage

• ¼ cup finely chopped parsley

• 3 sheets frozen puff pastry, just thawed

• 1 egg, lightly beaten

1 Heat oil in a frying pan over medium heat. Add onion and garlic. Cook, stirring, 3-5 mins until onion is softened. Transfer to a large bowl. Cool. Add turkey, breadcrumbs, cheese, cranberry sauce, sage and parsley. Season with salt and pepper. Mix until well combined. Divide into 5 even portions.

2 Preheat oven to 200°C. Line two baking trays with baking paper.

3 Cut each pastry sheet in half to give 6 rectangles. Set aside one rectangle for decorations. Spread one portion (about ½ cup) turkey mixture along one long edge on each of the remaining rectangles. Brush opposite edges lightly with egg. Roll up to enclose filling. Cut each roll into 5 pieces.

4 Place rolls, seam-side down, on prepared trays. Cut shapes from reserved pastry with a 2cm star cutter. Place one shape on each roll. Brush rolls with egg. Bake 25 mins, or until golden brown.

5 Serve rolls with extra sauce.

Roast Chicken with Cranberry Gremolata

SERVES 6, PREP 30 mins, COOK 1 hour 30 mins

• 2kg whole chicken

• 1 small head garlic, halved

• 1 small lemon, halved

• 2 tbsp olive oil

• 2 tsp sweet paprika

• Steamed carrots and broccolini, gravy, to serve

GREMOLATA

• 1/3 cup sweetened dried cranberries, chopped

• 1/3 cup finely chopped fresh parsley

• 2 tbsp toasted slivered almonds, finely chopped

• Finely shredded rind and juice from 1 lemon

1 Preheat oven to 200°C. Place chicken in a large roasting pan and pat dry with paper towel. Place garlic and lemon in cavity. Tie legs together with kitchen string. Rub combined oil and paprika all over chicken. Season with salt and pepper.

2 Bake 15 mins. Reduce temperature to 180°C. Bake a further 1 hour 15 mins or until juices run clear when pierced between drumstick and body, basting with pan juices twice during cooking time. Remove from oven. Rest, uncovered, 10 mins.

3 GREMOLATA Combine all ingredients in a bowl. Season.

4 Transfer chicken to a serving plate. Scatter over some gremolata. Serve with vegetables, gravy and remaining gremolata.

Crispy Pork Belly with Mango Salad

SERVES 6, PREP 30 mins + overnight refrigeration, COOK 1 hour 30 mins

• 1.5kg piece boneless pork belly

• 1 tsp olive oil

• 1 tsp five-spice powder

• 1 large onion, thickly sliced, skin on

MANGO SALAD

• 2 continental cucumber, halved, seeds removed, shredded

• 1 mango, thinly sliced

• 2 carrots, peeled, shredded

• 4 spring onions, thinly sliced

• 1 cup coarsely chopped fresh coriander

• 1/3 cup sweet chilli sauce

• 2 tbsp soy sauce

• 2 tbsp rice wine vinegar

• fried shallots, to serve (optional)

1 Place pork, rind-side up, on a baking paper-lined tray. Refrigerate uncovered overnight.

2 Preheat oven to 240°C. Turn pork over and score meat at 3cm intervals. Rub combined oil and five-spice into meat only (not into rind). Season meat with pepper. Turn pork rind-side up. Using a skewer or Stanley knife, pierce holes all over rind, being very careful not to cut through to the meat. Pat rind dry with paper towel, then rub well with 3 tsp salt. Place onion slices in a roasting pan, top with pork, rind-side up. Shuffle onion underneath to ensure pork sits level.

3 Bake 45 mins or until rind is golden and crispy. Reduce temperature to 160°C. Bake a further 45 mins. Remove from oven. Rest pork 10 mins before slicing with a large serrated knife.

4 MANGO SALAD Combine cucumber, mango, carrot, onions and coriander in a large bowl. To make dressing, combine sauces and vinegar in a small jug. Pour half the dressing over slaw and toss to combine. Sprinkle with shallots.

5 Serve pork with salad and remaining dressing to drizzle over pork.

Parmesan Roasties

SERVES 6, PREP 10 mins, COOK 45 mins

• 1kg bag small red potatoes, halved

• 50g piece parmesan cheese, finely grated

• 1 tbsp Tuscan seasoning

• 2 tsp plain flour

• ¼ cup olive oil

1 Preheat oven to 200°C. Pat potatoes dry with absorbent kitchen paper.

2 Combine parmesan, seasoning and flour in a small bowl. Season with salt and pepper. Add oil to a large non-stick roasting pan or rimmed baking tray. Tilt pan so oil covers base. Sprinkle evenly with parmesan mixture.

3 Place potato halves, cut-side down, over parmesan layer.

4 Bake 30 mins. Remove. Using an egg slide, turn over potatoes. Bake a further 10-15 mins until potatoes are tender and golden brown.

Pearl Couscous & Pomegranate Salad

SERVES 6, PREP 20 mins, COOK 10 mins

• 250g packet pearl couscous (1½ cups)

• 1 small pomegranate, halved

• 1 large carrot, shredded

• 1 Lebanese cucumber, quartered lengthways, chopped

• ½ cup drained pitted green olives, thinly sliced

• 100g Greek-style feta, crumbled

• 1 cup shredded fresh mint leaves, plus extra leaves to serve

DRESSING

• 1/3 cup extra-virgin olive oil

• 2 tbsp red-wine vinegar

• 3 tsp Moroccan seasoning

• 2 tsp honey

1 Bring 1½ cups water to boil in large saucepan. Add couscous and reduce heat. Cover and simmer 8-10 mins until liquid is absorbed. Remove from heat. Stand covered 5 mins. Fluff with a fork. Transfer to a large bowl. Cool.

2 DRESSING Whisk all ingredients in a small jug

until combined.

3 Tap pomegranate, upside down over a bowl with a wooden spoon to release seeds, then use a teaspoon to gently pry out any remaining seeds.

4 Add pomegranate seeds, remaining ingredients and dressing to couscous. Toss to combine. Garnish with extra mint leaves.

Christmas Tree Pavlova

SERVES 8, PREP 1 hour, COOK 1 hour

• 6 large egg whites

• 1½ cups caster sugar

• 3 tsp cornflour

• 1½ tsp white vinegar

• 250g punnet strawberries, quartered

• 125g punnet raspberries

• ¼ cup icing sugar mixture

• 600ml thickened cream, whipped to firm peaks

• Mint, icing sugar, figs, to decorate

1 Cut two sheets of baking paper large enough to line two large baking trays. Mark a 17cm circle and an 11cm circle on one sheet of paper, about 5cm apart. On other sheet of paper, mark a 14cm circle, an 8cm circle, a 5cm circle and a 3cm circle, about 5cm apart. Place marked sheets, marked-side down, on the greased baking trays.

2 Preheat oven to 120°C.

3 Beat egg whites in large bowl of electric mixer until soft peaks form. With motor operating, gradually add sugar, 1 tbsp at a time, beating well after each addition. Beat a further 5-8 mins until sugar is dissolved and meringue is thick and glossy (mixture should be smooth when you rub it between your fingers). Beat in cornflour and vinegar until just combined.

4 Transfer mixture to a large piping bag fitted with a size 11mm star nozzle (you may need to do this in batches). Starting in centre, pipe coils of mixture within marked circles on trays, then pipe a second

coil on top so that each round is 2-3cm thick.

5 Place trays in oven. Reduce temperature to 100°C. Bake 1 hour or until meringue is dry and crisp. Turn off oven. Cool meringue in oven with door slightly ajar.

6 Set aside half the strawberries and raspberries. To make sauce, blend remaining strawberries and raspberries with icing sugar in a blender until smooth. Transfer to a jug.

7 To assemble, place largest meringue round on serving plate. Spread with some whipped cream, scatter over some strawberries and raspberries and drizzle over 2 tsp berry sauce. Continue layering meringues from largest to smallest with whipped cream, berries and berry sauce to form a tree. Decorate with mint leaves, drizzle with berry sauce and dust with icing sugar. Serve with remaining berry

sauce and figs.

The post Cook cleverly and save with festive eats that won’t blow the budget appeared first on Now To Love.

Here’s how to make it!

Preheat oven to 180°C/160°C fan-forced. Place 2 sheets frozen butter puff pastry sheets (thawed) on a large oven tray lined with baking paper. Cover with baking paper and weigh down with another tray. Bake 20 mins or until crisp and golden.

Cool on a rack. Place 1½ cups milk, 1½ pure cream, 60g chopped unsalted butter, 2 tsp vanilla bean paste, and ²/³ cup caster sugar in a medium saucepan. Stir over medium heat to until sugar dissolves, then bring to just below boiling point.

Remove from heat. Whisk ¹/³ cup cornflour and 6 egg yolks together in a large bowl. Gradually whisk in hot milk mixture to combine. Return to saucepan. Cook on medium-high heat, stirring constantly, until mixture boils and thickens. Boil 2 mins, stirring.

Line a 22cm square cake pan with 2 strips of baking paper, allowing 2cm overhang on all sides. Trim pastry sheets to fit snugly in pan. Place 1 sheet in the base. Pour in warm custard mixture. Top with pastry sheet and press down gently. Chill 4 hours or until set firm.

To make passionfruit icing, place 1½ cups icing sugar and 20g melted butter in a bowl. Stir in 2½ tbsp passionfruit pulp until smooth. Spread icing over slice. Chill 30 mins or until set. Lift slice from pan. Cut into squares or rectangles.

The post Vanilla slice with passionfruit icing appeared first on Now To Love.

One of the many traditions that have journeyed through from our early childhoods to well into our adulthood lives are advent calendars.

Opening up a little numbered window each morning to count down the last remaining days until Santa comes knocking, advent calendars never fail to delight our inner-child.

And while it may have started out as an innocent thing we did as kids, advent calendars have evolved over time to suit our tastes. Gin-specific advent calendars are just one, perfect example.

The best gin advent calendars for 2023 in Australia

So, if you’re after a boozy advent calendar to shop in Australia this Christmas, keep scrolling to see the best gin advent calendars to try in 2023.

Premium Gin Advent Calendar

Premium Gin Advent Calendar, $143.18 at Master of Malt

Inside this gin advent calendar you’ll find 24 different wax-sealed samples of all kinds of brilliant gin, expertly-curated from a range of excellent producers across the world.

You’ll find long-time favourites sitting alongside shiny new releases in here, and it’s just the thing to seriously delight any gin fan this Christmas.

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hardtofind gin advent

Gin & Tonic 2023 Advent Calendar, $379 at Hardtofind

Enjoy a calendar that has 24 x 30mL premium tasters Gin and tonic for your tasting.

The selection is put together by a team of spirits specialists and you’ll also enjoy tasting notes to help guide you through each drink.

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Gin Loot Advent Calendar

Liquor Loot Gin Loot Advent Calendar, $299 at David Jones

Embark on a gin adventure with the Gin Loot Advent Calendar showcasing the very best that the gin world has to offer.

This calendar features a hand-picked selection of unique gins from around the world, including Monkey 47, Malfy, Nikka and more, carefully curated to offer you an unrivalled tasting experience.

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Craft Gin Advent Calendar

Craft Gin Advent Calendar, $111.34 at Master of Malt

This gin-laden delight is putting a spotlight on some of the smaller producers, so if you’re looking to expand your juniper horizons this Christmas and find a new favourite gin, this calendar will be just the thing.

“Great gift for gin lovers like me. Every day is a surprise!” wrote a reviewer.

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Please remember to drink responsibly. If you or someone you know needs help, the Alcohol Drug Information Service (ADIS) is available 24/7 on 1800 250 015 or call Lifeline on 13 11 14.

The post Count down to Christmas with the best gin advent calendars in Australia appeared first on Now To Love.

And yet, despite the fact that it comes every single year, on the exact same date, planning for Christmas never gets easier. Or less chaotic.

Despite the inevitable stress, counting down to the big day is never short on excitement or joy, and the best way to do so is with an advent calendar.

From your classic chocolate advent calendars to beauty and even LEGO ones, there’s no shortage on niche advent calendar themes to indulge in for the holiday period.

Alcohol advent calendars are a particularly popular way to get in the festive spirit, so we’ve rounded up some of the best there is in Australia.

The best 2023 alcohol advent calendars in Australia

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Spiced Rum Advent Calendar, $159.09 at Master of Malt

If you’re after an advent calendar to warm you up as if it’s a white Christmas, try out this delicious spiced rum calendar with an array of flavours and spices to experiment with.

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Advent Calendar for Alcohol & Adults, $50.49 (usually $64.72) at Amazon

Already have tiny bottles of alcohol to use? This 12 Days of Christmas version of advent calendars is designed to hold a mini liquor bottle behind each day so you can stock accordingly.

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Vodka Advent Calendar, $143.18 at Master of Malt

Vodka is often left out of seasonal sips, but if you’re a fan of the classic spirit then try out this advent calendar with 24 different flavours to broaden your horizons.

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Personalised Christmas Advent Crystal Decanter

Personalised Christmas Advent Crystal Decanter, $264.99 at Hardtofind

Count down the days until Christmas the grown-up way with the help of this advent crystal decanter that can be personalised for that extra touch.

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That Boutique-y Whisky Company Advent Calendar, $443 (usually $458) at CaskCartel

Not only will you enjoy 24 delicious whiskies with this calendar, but it’s all housed in a festive Christmas scene to get you in the mood. Plus, if you use code AMA40 you’ll get $40 off every advent calendar added to cart.

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Johnnie Walker 12 Days of Discovery Whisky Advent Calendar, $104.48 at eBay

Johnnie Walker is an all time classic when it comes to a good quality whiskey. Count the 12 days down to Christmas with one of its whiskey blends for each day.

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Please remember to drink responsibly. If you or someone you know needs help, please call the National Alcohol and Other Drug hotline 1800 250 015 or call Lifeline on 13 11 14.

The post The countdown to Christmas begins with these boozy advent calendars appeared first on Now To Love.

The meals can taste repetitive even if they aren’t the same delicious as most of us resort to pan-frying the fish with rice and veggies.

No need to fear! These salmon recipes might just save family dinner and will get your weekly fish intake in!

You should have at least two portions of fish per week including one of oily fish according to the Heart Foundation.

According to SafeBeat, eating Salmon specifically can improve brain health, cardiovascular health, repair damaged tissues and more!

So get to cooking with these amazing recipes:

Seared salmon with almond salad & labne

Sometimes salmon dishes can taste a bit repetitive, but this Greek-style dish is the perfect break between the usual salmon and salad.

Salmon & beetroot tart

The easiest and tastiest dish to make with salmon!

Pumpkin & potato rosti with salmon & soft eggs

Leftover eggs? Or pumpkin? Or potatoes? Well if you have all three, call yourself lucky! Or buy these ingredients to make this absolutely delicious salmon dish.

Miso-glazed salmon & daikon cucumber salad

This salmon dish definitely takes a little extra time, but it is completely worth it.

Spinach, feta & salmon parcels

This recipe is the perfect salmon dish. Whether it’s Summer, Winter, Spring or Autumn, it’s a meal the whole family will love.

Crispy skin salmon with cabbage

This salmon dish is the perfect food prep dish or the meal you serve to impress guests. Take your pick!

The post Super salmon recipe collection appeared first on Now To Love.

As the taste of a whisky connoisseur is a particularly personal one, come gifting season or other opportunities to treat them – finding a gift that has that ‘wow’ factor and is more than just a basic bottle can be a bit of a challenge.

If you have a whisky fan in your life and are searching and scanning for the perfect gift come Christmas, Father’s Day or birthdays then look no further as we have rounded up our very favourite thoughtful gifts for the whisky lover.

The best gifts for whisky lovers in Australia

From whisky rocks to personalised glasses and beyond – no matter what their style of serving, you’ll find something they’re sure to love.

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Whiskey Lovers Wonderland gift box, $197 at The Neighbours Cellar

Who doesn’t love a gift box? This collection includes personalised Whiskey (if chosen), a classy whiskey ice cube, a premium whiskey glass, and delicious Dark Chocolate Pretzels to add a touch of class to his whiskey-sipping experience.

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Vue refresh whisky boxed set, $44.98 (usually $89.95) at Myer

A great addition to your bar cart, this set has all of your whisky needs from stones to coasters, tongs and glasses – all housed in a simple and stylish box.

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hard-to-find-whisky-glasses

Monaco whisky glass, $99.99 at Hardtofind

A luxurious gift for the whisky lover that can be personalised with that extra special touch. These vintage cut crystal Monaco glasses are perfect for the Old Fashioned lover.

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mr-consistant-whisky

Whisky gift pack, $155 at Mr Consistent

Cover all of the bases with this easy gift pack for the whisky fiend. Inclusive of a Whisky Sour mix, a bottle of Jameson and a high-quality cocktail shaker – what more could you need!

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Australian whisky tasting set, $149 at Hardtofind

Test out the best whisky Australia has to offer with this set of carefully curated selection of local flavours. Stylishly packaged, this turns heads on opening.

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Koval whisky gift box, $143 at David Jones

This gift pack will introduce you to organic single barrel whiskies from Koval, with three whiskies to treat your tastebuds to.

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Whiskies of Japan tasting experience, $190 for two people at Redballoon

Be guided by a whisky expert on a 90-minute journey into the world of Japanese whisky at Sydney’s The Fox Hole. A great gift idea for the adventurous whisky fan who wants to learn about the history and origin of the spirit.

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Whisky Club gift card, from $160 at The Whisky Club

The ultimate gift for the whisky conneisseur, the Whisky Club is subscription service that curate monthly whisky picks for their members. While it is free to join, gift your whisky fan an amount of your choice for them to spend on the monthly pick.

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The-Whisky-Dictionary

The Whisky Dictionary, $35.75 (usually $39.99) at Booktopia

The A to Z of all things whisky and a lovely addition to the bar cart or coffee table of a whisky fanatic.

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Whisky Old Fashioned print, $47.88 (usually $95.76) at Society6

Got an art and whisky fan? Look no further than this chic print that makes a great addition to the gallery wall.

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Please remember to drink responsibly. If you or someone you know needs help, the Alcohol Drug Information Service (ADIS) is available 24/7 on 1800 250 015 or call Lifeline on 13 11 14.

The post Try out these out of the thoughtful gifts for the whisky fanatic in your life appeared first on Now To Love.

Prep: 10 mins

Cook: 50 mins

This salmon dish definitely takes a little extra time, but it is completely worth it.

The yummiest miso salmon recipe you’ll ever find. Bring it to your next BYOP (bring your own plate) barbeque.

Ingredients:

• ½ cup white (shiro) miso

• 1/3 cup brown sugar

• 1/3 cup rice-wine vinegar

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• 2 large eggplants, quartered

• 750g skinless salmon fillets, cut into 4 fillets

• 1 tsp each black and white sesame seeds

• micro herbs, to serve

Daikon cucumber salad:

• 1 small daikon, shredded

• 1 Lebanese cucumber, seeded, julienne

• 120g pre-made seaweed salad

• ½ cup edamame, blanched

• 2 green onions, thinly sliced

• 2 tbsp rice-wine vinegar

How to make the miso-glazed salmon & daikon cucumber salad:

1. Preheat oven to 180°C. Line an oven tray with baking paper.

2. Pour 1 cup water into a roasting pan with a rack.

3. Combine miso, sugar, vinegar, soy sauce and sesame oil. Reserve half.

4. Place eggplant on rack. Brush with half remaining miso mixture. Roast 40 mins, brushing once until caramelised.

5. Place salmon on tray. Brush with reserved mixture. Roast 10 mins.

6. For the daikon cucumber salad. In a bowl, toss all ingredients together.

7. Serve salmon, eggplant and salad sprinkled with sesame seeds and herbs.

The post Miso-glazed salmon & daikon cucumber salad recipe appeared first on Now To Love.

Prep: 15 mins

Cook: 20 mins

Sometimes salmon dishes can taste a bit repetitive, but this Greek-style dish is the perfect break between the usual salmon and salad.

Ingredients:

• 500g Greek-style yoghurt

• ½ cup olive oil

• 1 eggplant, chopped

• 1 cup almonds, roasted

• 1 cup chopped parsley leaves

• 1 cup chopped mint leaves

• 4 tomatoes, seeded, chopped

• 1 Lebanese cucumber, seeded, chopped

• 4 green onions, thinly sliced

• 1 garlic clove, crushed

• 2 tbsp fresh lemon juice

• 500g skinless salmon fillets, cut lengthways into 2 fillets

• 4 small pita bread, chargrilled

• pomegranate seeds, to serve

How to make the seared salmon with almond salad & labne:

1. To make labne, place a sieve or colander over a mixing bowl. Line sieve with a cheesecloth, then spoon yoghurt into it. Bring tips of cloth together and tie with rubber band. Chill 4 hours or overnight.

2. In a large frying pan, heat 1 tbsp oil on high. Saute eggplant 4-5 mins until tender. Transfer to a large bowl, cool slightly.

3. In a small food processor, pulse almonds until coarsely chopped. Toss through eggplant in bowl.

4. Add herbs, tomato, cucumber and onion to eggplant. In a jug, whisk garlic, juice and 2 tbsp olive oil. Season. Toss through salad just before serving.

5. In a frying pan, heat remaining olive oil on high. Sear salmon 1 min each side, Transfer to a plate. Cut into cubes.

6. Top pita bread with labne, salad and salmon slices. Serve sprinkled with pomegranate seeds.

The post Seared salmon with almond salad & labne recipe appeared first on Now To Love.

Prep: 30 mins

Cook: 20 mins

This recipe is the perfect salmon dish. Whether it’s Summer, Winter, Spring or Autumn, it’s a meal the whole family will love.

Ingredients:

• 250g frozen spinach, thawed, squeezed of excess liquid

• 200g Danish feta

• 1 cup chopped parsley

• ½ cup dill, chopped

• ½ cup grated parmesan

• 3 green onions, sliced, green tops julienned, placed in iced water

• 1 egg

• 1 tsp ground nutmeg

• 12 sheets filo pastry

• 4 x 125g skinless, boneless salmon fillets

• 2 tsp white sesame seeds

• aioli, to serve

Salad:

• 100g mixed salad leaves

• 250g punnet cherry tomatoes, halved

• 1 yellow capsicum, chopped

• ½ cup dill

• 2 tbsp extra-virgin olive oil

How to make the spinach, feta & salmon parcels recipe:

1. Preheat oven to 200°C. Line an oven tray with baking paper.

2. In a food processor, pulse spinach, feta, parsley, dill, parmesan, white parts of onion, egg and nutmeg. Season with freshly ground black pepper. Divide into four portions.

3. Layer 3 sheets filo, spraying with oil between each. Fold in half joining the two short ends. Place a salmon fillet on top, then spread with one portion spinach mixture. Fold pastry around salmon to enclose. Place seam-side down on tray. Repeat. Spray with olive oil and sprinkle with sesame seeds. Bake 15-20 mins.

4. For the salad. In a large bowl, toss all ingredients. Season.

5. Serve salmon parcels with salad and aioli. Scatter with shredded green onion.

The post Spinach, feta & salmon parcels recipe appeared first on Now To Love.

They can be used for breakfast, lunch and dinner and yet people always forget they’re in the fridge!

Not to worry, check out these two serve recipes for when you have just a couple left for one last meal.

Pork and coleslaw burritos

These pork burritos are delicious and are sure to impress the family next dinner!

Breakfast Burritos

This breakfast burrito is perfect for a busy person, you can make them the night before and just grab and go in the morning.

Tangy chicken burritos

The easiest, and most delicious chicken burritos! Well-seasoned burritos that will leave you wanting more!

The post It’s a wrap: the best recipes to make with wraps appeared first on Now To Love.