Penne Boscaiola

Serves 4

Ingredients

  • 6 rashers bacon, chopped
  • 200g button mushrooms, sliced
  • 2/3 cup white wine
  • 1 1/4 cups thickened cream
  • Chicken stock
  • 500g penne pasta, cooked
  • Salt and freshly ground black pepper to taste
  • Grated parmesan cheese to serve

Method

  1. Heat frypan to setting 12. Cook bacon and mushrooms for 4-5 minutes or until golden
  2. Add wine and cook until reduced by half.
  3. Add cream and stock. Allow to simmer.
  4. Add pasta to the pan. Season to taste with salt and pepper.
  5. Serve with parmesan cheese.

Buttermilk pancakes

Makes 8

Ingredients

  • 1 cup self-raising flour
  • 2 tablespoons caster sugar
  • 1/2 teaspoon bicarbonate of soda
  • 1 egg lightly beaten
  • 2 tablespoons vegetable oil
  • 1 cup buttermilk
  • 60g butter

Method

  1. In a large bowl combine flour, sugar, and bicarbonate of soda
  2. In a separate bowl combine all wet ingredients and stir to combine
  3. Pour wet ingredients into dry and whisk until smooth
  4. Heat frypan on setting 9. Melt butter in the pan. Add 1/4 cup cupfuls of mixture into the pan. Cook for 2-3 minutes on each side or until golden brown and cooked. Serve.

Mustard Seed Potatoes in electric frypan

Serves 8

Ingredients

  • 1.5kg baby new potatoes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons black mustard seeds
  • sald and freshly ground black pepper

Method

  1. Heat frypan on setting 15. Add potatoes and cover with water. Cover with the lid. Simmer until potatoes are tender. Drain.
  2. Heat frypan on setting 12. Add potatoes, oil, and mustard seeds. Season to taste with salt and pepper. Cook for 15 minutes or until potatoes are golden. Serve.

Roast Chicken in Electric Frypan

Serves: 4

Ingredients

  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 3 cups fresh breadcrumbs
  • 30g butter, melted
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 2 teaspoons fresh thyme, chopped
  • 1 teaspoon lemon zest
  • 1.2kg whole chicken, washed, dried

Method

  1. Heat oil in the frypan on setting 12. Add onion and cook for 2-3 minutes or until tender. Set aside.
  2. In a large bowl combine onion, breadcrumbs, butter, thyme, parsley, lemon. Season with salt and pepper. Place mixture inside the cavity of the chicken. Tie wings together with kitchen twine.
  3. Preheat frypan to setting 10. Place chicken in the pan. Cook for 1-2 minutes on each side or until golden. Cover with the lide. Reduce heat to setting 8. Cook for 1-1.5 hours or until cooked. Season to taste with salt and pepper.

Global warming threatens collapse of Atlantic currents this century, new study finds

Source: ft.com

Shutdown of ocean flows would likely lead to more stormy winters and drier summers in Europe Other signs of global warming include high sea surface temperatures in temperate regions of the northern hemisphere, while sea ice around Antarctica is at an all-time low ©

Henrik Egede-Lassen

The ocean circulation in the north Atlantic is likely to collapse sooner than expected as a result of climate change, causing further upheaval in weather patterns around the globe, new peer-reviewed scientific analysis finds.

The latest study of the currents or “conveyor belt” that carry warmer water upwards from the tropics concludes the Atlantic Meridional Overturning Circulation (Amoc) will shut down at some point between 2025 and 2095, with the 2050s most likely.

The University of Copenhagen researchers predicted the outcome with 95 per cent confidence in the paper published in the journal Nature Communications.

The findings by Copenhagen professors Peter Ditlevsen and Susanne Ditlevsen contrast with the view of the UN Intergovernmental Panel on Climate Change that Amoc is unlikely to collapse this century, and some scientists remain wary of departing from the IPCC’s predictions.

A collapse of Amoc, which includes the Gulf Stream stretching from Florida to north-western Europe, would produce pronounced cooling across the northern hemisphere, leading to stormier winters and drier summers in Europe.

Conversely, heat would intensify further south, as less warmth is transferred to temperate and polar latitudes, and there would be large changes in tropical rainfall and monsoons.

It is one of the most feared of the “tipping points” for the planet, or irreversible changes, that are threatened by global warming.

“I was surprised we found that the tipping point would come so soon and that we could constrain its timing so strongly to the next 70 years,” said Peter Ditlevsen. He said the IPCC models were “too conservative” and did not take into account early warning signals of instability reported more recently.

Stefan Rahmstorf, professor of ocean physics at Potsdam University and one of Europe’s leading climate scientists, said the growing body of science around the world’s ocean current systems showed a marked shift.

“The findings are in line with a couple of other studies in recent years suggesting that the Amoc tipping point is perhaps much closer than we previously thought. The evidence is mounting and is in my view alarming.”

Tim Lenton, one of the world’s foremost experts on tipping points and professor of climate science at Exeter university, noted the study had “made important improvements to the methods of providing early warning of a climate tipping point directly from data”.

“Once past the tipping point, the collapse of the Amoc would be irreversible,” Lenton said. “The collapse and its impacts will take time to unfold, but how long is uncertain,” he added.

Other climate scientists were more doubtful about the data and analytical methods used by the Copenhagen researchers.

“It is an interesting paper and emphasises Amoc collapse as a reason for concern,” said Richard Wood, head of the climate and oceans group at the UK Met Office Hadley Centre. “But I’m not abandoning the IPCC view, expressed with medium confidence, that it won’t collapse this century, though we do expect a weakening of the Amoc.”

Geological evidence suggests that during the last ice ages drastic changes in Atlantic circulation took place within a decade or two, but some climate models predict that it might take a century or so for the Amoc to halt completely under 21st-century circumstances. Even a partial shutdown would exacerbate the disruption caused by global warming.

Other worrying manifestations of global warming in the oceans include exceptionally high sea surface temperatures now being recorded around temperate regions of the northern hemisphere — as much as 5C above average off the east coast of Canada — while sea ice around Antarctica is at an all-time winter low. These are not directly related to changes in the Amoc.

The Ditlevsens — a brother and sister research partnership — said their results added to the urgency of global action to cut greenhouse gases. But Susanne Ditlevsen was not optimistic about the chances of avoiding an Amoc collapse.

“From what I see in the data it doesn’t look as though we can reverse it, unless there is a huge change in political views everywhere in the world, including China and the United States,” she said.

Vegetarian Pasta Sauce

Vegetarian sauce with rainbow pasta

Ingredients

  • 1 tbsp crushed garlic
  • Olive oil
  • 6 ripe tomatoes diced
  • 1 tin of crushed tomatoes
  • 1/2 cup of sun-dried tomatoes cut into small pieces
  • 1/3 cup of tomato pesto
  • 1 tbsp brown sugar
  • black pepper
  • 1 tsp chilli flakes
  • 3 carrots cut into large chunks
  • 1 onion finely chopped
  • 2 tsp dried oregano
  • 1/4 cup fresh parsley, rough-cut
  • 1 broccolli cut into flourettes
  • 1 bunch fresh basil finely cut
  • 100g baby spinach leaves
  • 1/2 red capsicum, diced
  • 1 zucchini, diced
  • 200g feta cheese cut into small cubes
  • Parmesan cheese to sprinkle over

Method

  1. Saute crushed garlic in pan with oil
  2. Add diced tomatoes, and tinned tomatoes. Saute for 4 minutes with lid on the pan. Low heat.
  3. Add sun-dried tomatoes, carrots, onion, pesto, brown sugar, black pepper, and chilli.
  4. Add oregano and parsley
  5. Add broccolli
  6. Steam for 5 minutes with lid on.
  7. Add capsicum, zucchini, and spinach. Don’t mix, as this will break the leaves.
  8. Add feta cheese. Cook for 10 minutes.
  9. Serve with colourful pasta, sprinkled with parmesan cheese

Banana Bread

Ingredients

  • 2 to 3 medium (20 cm), very ripe bananas peeled (about 1 1/4 to 1 1/2 cups mashed)
  • 75g butter, unsalted or salted, melted
  • 1/2 teaspoon baking soda (not baking powder)
  • 1 pinch salt
  • 3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (200g) all-purpose flour

Method

  1. Preheat the oven and prepare the pan:Preheat the oven to 175°C, and butter an 20cm x 10cm loaf pan.
  2. Mash the bananas and add the butter:In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
  1. Mix in the remaining ingredients:Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
  1. Bake the bread:Pour the batter into your prepared loaf pan.
  1. Bake for 55 to 65 minutes at 175°C, or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
  2. Cool and serve:Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.)Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.

Chewy ANZAC Biscuits

Source: https://www.kidspot.com.au/kitchen/recipes/anzac-biscuit-recipe/

ANZAC Biscuits

Crunchy and delicious, Anzac biscuits made with oats are cheap to make and are a lower GI alternative to many packet biscuits. Containing coconut, golden syrup and butter, these biscuits do not use egg as a binding agent.

Ingredients

  • 2 cups rolled oats
  • 2 cups plain flour
  • 2 cups coconut
  • 1 1/2 cups sugar
  • 250 g butter
  • 4 tbs golden syrup
  • 1 tsp bicarbonate of soda
  • 2 tbs boiling water

Method

  1. Turn oven to 160°C. Lightly grease oven trays.
  2. Place oats, flour, coconut, sugar in big mixing bowl.
  3. Melt butter and golden syrup in saucepan. Take off heat.
  4. Mix baking soda and boiling water in a cup. Add to melted butter mixture in the pan. Quickly add to big mixing bowl. Mix well.
  5. Roll tablespoonfuls of the mixture into balls. Place on trays 5cm apart. Press lightly with fork.
  6. Bake for 20 minutes.

Tex-Mex Eggs

Sweet chorizo hash with eggs and guacamole

Ingredients (per person)

  • Chorizo – 140g
  • Sweet potato, peeled, diced – 12cm
  • Diced onions – 2 cups
  • Salt, pepper to taste
  • Eggs – 2
  • Guacamole (see link) – 5 tbsp
  • Hot sauce
  • Chives for garnish

Directions

  • Saute chorizo for 3 mins over medium-high heat
  • Add sweet potato, onions
  • Stir to combine
  • Cover and cook for 3 mins
  • Remove lid. Cook until sweet potato has a crisp crust and tender centre (5 mins)
  • In a separate pan, fry eggs
  • Transfer chorizo hash to a plate, top with eggs and 5tbsp guacamole, and hot sauce