Cut sugar to five percent of daily calories: World Health OrganisationThe World Health Organisation has changed recommendations to suggest we cut sugar to just five percent of daily calories.
Atkins style diets may shorten lifespansHigh protein diets are all the rage, but a recent study has suggested that they are not necessarily beneficial to our long term health.
Meat and cheese could be as bad for you as smokingPeople who eat a diet high in animal protein in middle age are four times more likely to die from cancer than people who eat more plant-based foods, according to a study.
Rhubarb and raspberry cobbler with buttermilk ice-cream
4 stars - based on 1 reviews
- 750 gm rhubarb, cut into 2cm pieces
- 400 gm raw caster sugar
- 250 gm frozen raspberries
- 30 gm plain flour
- Finely grated rind and juice of 1½ oranges
- 40 ml orange liqueur, such as Cointreau
- 400 ml pouring cream
- Thinly peeled rind of 1 lemon
- 6 egg yolks
- 120 gm caster sugar
- 2 tbsp lemon juice
- 200 ml buttermilk
- 300 gm (2 cups) self-raising flour
- 100 gm butter, coarsely chopped
- 50 gm raw sugar
- 2 tsp ground cinnamon
- 185 ml (¾ cup) buttermilk, plus extra for brushing
Prep time 40 mins, cook 40 mins (plus cooling, freezing)
Rumour has it that cobbler is so called for its resemblance to a cobbled street. True or not, it's a worthy winter treat, especially when it's paired with tangy buttermilk ice-cream.
For buttermilk ice-cream, bring cream and lemon rind just to the simmer in a saucepan over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until thick and pale (4-5 minutes), then whisk in lemon juice. Add cream mixture, whisk to combine, then return to pan and stir until mixture coats the back of a wooden spoon thickly (4-5 minutes). Strain into a bowl placed over ice, whisk in buttermilk and refrigerate until completely chilled. Freeze in an ice-cream machine and freeze until required. Makes about 1 litre.
Preheat oven to 180C. Combine rhubarb, sugar, raspberries, flour, rind, juice and liqueur in a bowl and divide among six 250ml ovenproof shallow bowls.
For buttermilk and cinnamon pastry, process flour, butter, 2 tbsp sugar, 1 tsp cinnamon and 1 tsp sea salt in a food processor until mixture resembles fine crumbs. Add buttermilk and process until mixture forms a dough, then transfer to a lightly floured surface and knead until smooth. Roll out to 5mm thick, cut out 5cm-diameter rounds with a pastry cutter and arrange over rhubarb mixture, overlapping slightly. Brush tops with a little extra buttermilk. Combine remaining sugar and cinnamon in a small bowl, scatter over pastry and bake until fruit is bubbling and pastry is golden and risen (25-30 minutes). Serve hot with buttermilk ice-cream.