Better Homes and Gardens Australia May 2022

Just take our sticky date delight on the cover (page 24), which gets extra crunch with ginger spiced nuts and yummy Caramilk. It’s so wickedly good, everyone will want seconds. But that’s just the start of your cold-weather cooking, from tasty autumn bakes (page 14) to a corn and chorizo soup ideal for weeknights (page 37). Add in Fast Ed’s olive-spiked lamb (page 33) and you’re set for a season of indulgence. Luckily you can work it all off in your garden – big or small – with plenty to grow and DIY, from planting dazzling dahlias (page 84) and magic maples (page 96) to giving your balcony sky-high style (page 110) or making over your outdoor space, be it a deck (page 154) or courtyard (page 120). Prefer to get busy…

SALTED MAPLE, PECAN AND POACHED PEAR CAKE Preparation time 45 mins Cooking time 1 hour Serves 12-14 350g unsalted butter,softened1½ cups raw caster sugar6 free-range eggs2 tsp vanilla bean paste2⅓ cups self-raising flour1 tsp ground cinnamon2 tsp ground ginger¼ tsp grated nutmeg¼ tsp fine sea-salt flakes150g pecans, roughly chopped,plus extra whole pecans, to serve POACHED PEARS 5 small pears, peeled, halvedand cored¼ cup caster sugar1 cup apple cider1 stick cinnamon 4 whole cloves1 bay leaf SALTED MAPLE CARAMEL 100g salted butter, cut into cubes100ml thickened cream100ml maple syrup½ tsp sea-salt flakes MASCARPONE CREAM 500g mascarpone300ml thickened cream¼ cup pure icing sugar2 tsp vanilla bean paste STEP 1 Preheat oven to 160°C fan-forced (180°C conventional). Grease and line two 20cm round cake tins with baking paper. STEP 2 In a stand mixer fitted with a whisk attachment, beat together half of the butter…

CARAMILK STICKY DATE PUDDING WITH GINGER SPICED NUTS Preparation time 35 mins Cooking time 1 hour Serves 8 250g packet pitted dried dates,chopped1 cup water1 tsp bicarbonate of soda100g unsalted butter, chopped,at room temperature½ cup brown sugar, firmly packed2 free-range eggs1½ cups self-raising flour1 tsp ground cinnamon180g block Cadbury Caramilk,roughly choppedDouble cream and vanilla ice-cream,to serve GINGER SPICED NUTS 1 free-range egg white¼ cup caster sugar1½ tsp ground ginger110g packet skinless hazelnuts120g packet blanched almonds CARAMEL SAUCE 300ml pure cream¾ cup brown sugar, firmly packed50g unsalted butter, chopped½ x 180g block Cadbury Caramilk,roughly chopped STEP 1 Preheat oven to 160°C fan-forced (180°C conventional). Lightly grease an 8 cup-capacity round ovenproof dish. STEP 2 To make ginger spiced nuts, in a medium bowl whisk egg white until foamy. Add sugar and ginger and mix well. Stir in nuts to coat. Arrange…

Join me as I show you how to give your meals and desserts a seasonal makeover on BHG TV, Fridays at 7pm on Channel 7. (Apologies, may be subject to change) Go to bhg.com.au for more food tips and tricks. “IF YOU LOVE A GOOD PANCAKE STACK ON THE WEEKEND, THIS IS YOUR NEW FAVE RECIPE”“YOUR KIDS HAVE NEVER HAD HOT DOGS QUITE LIKE THESE AT A SPORTS GAME OR SCHOOL FETE. ENJOY THE RAVE REVIEWS!” HALF-TIME ORANGE BARS Preparation time 15 mins plus 15 mins resting Cooking time 1½ hours Makes 12 1kg carrots, peeled and chopped1 Tbsp extra virgin olive oil½ tsp fine sea-salt flakesJuice and zest of 4 oranges400g can chickpeas, drained, rinsed4 free-range eggs1 tsp vanilla essence1 tsp ground cinnamon½ tsp ground nutmeg¾ cup coconut sugar½ cup wholemeal self-raising flour1 Tbsp psyllium husk1…

CORN AND CHORIZO SOUP Preparation time 10 mins Cooking time 25 mins Serves 4 3 corn cobs1 Tbsp extra virgin olive oil¼ medium onion, finely choppedSea-salt flakes and freshly groundblack pepper, to season2 tsp thyme leaves, plus extrasprigs, to serve2 cloves garlic, crushed5 cups low-salt chicken stock2 cups water1 bay leaf2 zucchini, roughly chopped1 cured chorizo sausage,roughly chopped STEP 1 Remove husks and silks from corn and rinse. Cut kernels from cobs and reserve cobs. STEP 2 In a 4 litre heavy-based frying pan, heat oil over medium. Cook onion for 5 minutes, or until tender, stirring occasionally. Season. Stir in thyme leaves and garlic and cook for 30 seconds, or until garlic is fragrant. Add chicken stock, water, bay leaf and reserved corn cobs. STEP 3 Bring mixture to the boil and reduce heat to low.…

Join me as I show you how to make delicious dishes on BHG TV on Fridays at 7pm, on Channel 7. (Apologies, may be subject to change) Go to bhg.com.au for more food tips and tricks. HARISSA-CRUSTED SLOW COOKED PORK SHOULDER Preparation time 20 mins Cooking time 4¼ hours Serves 4 2kg piece boneless pork shoulder, at room temperature1 brown onion, sliced into rounds½ cup water½ cup white wine vinegar1 orange, sliced into rounds2 x 400g tins butter beans, drained and rinsed½ bunch silverbeet, stems and leaves thickly sliced¼ preserved lemon, rind onlyYoghurt and coriander leaves, to serve SPICE PASTE 150g harissa paste4 cloves garlic, crushed4 Tbsp tomato paste4 Tbsp brown sugar2 Tbsp mustard powder2 tsp cumin seeds4 bay leaves2 Tbsp sea-salt flakes STEP 1 Preheat oven to 140°C fan-forced (160°C conventional). STEP 2 To make spice paste, combine all…