Sugary drinks increase stroke risk: studyDrinking two glasses of cordial or soft drink a day could increases your risk of stroke by 20 percent, according to Swedish researchers.
It's official: The world's best margherita pizza is made in MelbourneForget flying to Italy for a perfect margherita pizza – you just need to get to Brunswick, north of Melbourne, for a slice of the world's greatest cheesy goodness.
Apple crumble biscuitsThese Apple crumble biscuits hark back to that time, but without the mouth cloying effects. They are buttery and sweet and can be made relatively quickly – certainly as quick as a 1970s packet...
Pasta with pumpkin and tofu sauce
- 500g peeled, seeded Jap pumpkin, cut into small pieces
- 4 cloves garlic, unpeeled
- 1 tablespoon chopped fresh rosemary
- 3 teaspoons olive oil
- 300g packet silken tofu, drained
- 400g favourite wholemeal pasta
- 100g baby spinach leaves
- 2 tablespoons toasted pine nuts
- 1⁄4 cup grated fresh parmesan
- 2 tablespoons chopped parsley (optional)
1. Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place pumpkin, garlic, rosemary and oil in a large bowl. Toss well to coat. Scatter on tray. Bake for 20-25 minutes, until pumpkin is soft. Cool for 5 minutes.
2. Peel roasted garlic; place in a food processor with pumpkin and tofu. Process until smooth. Season to taste with salt and black pepper.
3. Meanwhile, cook pasta in plenty of boiling water for 10-14 minutes until tender but still firm to the bite. Drain; return to saucepan. Immediately stir through spinach, until just wilted. Transfer to serving bowls; top with pumpkin sauce, pine nuts, parmesan and parsley.
Use wholemeal spaghetti or spirals.