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Ep 341 - We are back for 2025!
Manage episode 463649408 series 2343580
ON THIS EPISODE
- It’s been a special summer for Caro and Corrie
- The stories of the summer – Donald Trump’s first week
- Caro’s take on the footy stories from the summer – Jamarra Ugle-Hagan, Luke Sayers
- All your correspondence and feedback
- Your favourite segments return – Cocktail Cabinet, Book, Screen & Food, and Six Quick Questions
Caro’s take on the news in footy – Jamarra Ugle-Hagan’s absence from Bulldogs’ training, the Luke Sayers scandal
Summer’s biggest news story: Donald Trump’s First Week
- The Inauguration – thoughts (and Melania’s outfits)
- Elon – and the Nazi salute
- 5 take-home messages from Trump’s First Week back in the Oval Office
- What is our greatest fear about Trump Presidency #2
THE COCKTAIL CABINET – brought to us by Prince Wine Store. Search Prince Wine Store dot com dot au. - Welcome Myles Thomson. This week: best of Summer drinking
White Wine - Racine Picpoul de Pinet 2022
Departed Spirits Green Apple Vodka (500ml) 37%
Mountain Culture Status Quo Can 355ml
BSF – brought to us by Red Energy.
BOOK:
Caro on her Best Book of Summer 2024-25: Gabriel’s Moon by William Boyd
Corrie on her Best Book of Summer 2024-5: Our Evenings by Alan Hollinghurst
SCREEN:
Caro on her Best Screen of Summer 2024-5: A Real Pain
Corrie on her Best Screen of Summer 2024-5: The Agency on Paramount Plus
FOOD
Caro on her Best Summer Recipe of Summer 2024-5: Tomato Carpaccio
Corrie on her Best Summer Recipe of Summer 2024-5: Guy Mirabella’s Orange Coconut Cake
450 g. (1 lb/3 cups) plain (all-purpose) flour, sifted
3 teaspoons baking powder, sifted
345 g (12 oz/1½2 cups) caster sugar
4 eggs
250 ml (8½ fl oz/1 cup) sunflower oil
1 tablespoon limoncello
1 teaspoon natural vanilla extract
250 g (9 oz/1 cup) mascarpone, at room temperature grated zest and juice of 1 orange icing
250 g (9 oz/2 cups) icing (confectioners') sugar, sifted
3 tablespoons mascarpone, at room temperature
2 tablespoons orange juice
100 g (3½ oz) coconut flakes, toasted enough for 8-10
Preheat the oven to 180°C (360°F). Grease a 22 cm (8¾ in) angel food cake tin with butter and line the centre tube with baking paper.
Combine the flour, baking powder and caster sugar in a large bowl and mix well.
In another bowl, combine the eggs, oil, limoncello, vanilla and mix well with a balloon whisk Whisk in the mascarpone, orange zest and juice until well combined. Add the wet mixture to the dry and fold it through with a spatula until just incorporated.
Spoon the batter into the prepared tin and bake for 50 minutes, or until it tests done with a skewer. Remove from the oven and leave to cool in the tin completely. Once cool, gently turn the cake out onto a wire rack positioned over a baking tray.
To prepare the icing (frosting), whisk together the icing sugar, mascarpone and orange juice until smooth. Pour the icing over the top and side of the cake - the baking tray will catch any drips.
Transfer to a large plate and top v
with the toasted coconut.
This cake is best served straight away or the same day, but it will keep for up to 2 days stored in an airtight container in the refrigerator (bring to room temperature before serving).
SIX QUICK QUESTIONS
Corrie to Caro: Should Grace Tame have worn her anti-Murdoch t-shirt to the Australian of the Year event?
Caro to Corrie: Which anniversary this week struck home
Corrie to Caro: Do you approve of the new Australian Open experience?
Caro to Corrie: If you were tech-savvy, what would you like to invent?
Corrie to Caro: What gets harder as you get older?
Caro to Corrie: Two words, one question: Who’s Back?
444 episodes
Manage episode 463649408 series 2343580
ON THIS EPISODE
- It’s been a special summer for Caro and Corrie
- The stories of the summer – Donald Trump’s first week
- Caro’s take on the footy stories from the summer – Jamarra Ugle-Hagan, Luke Sayers
- All your correspondence and feedback
- Your favourite segments return – Cocktail Cabinet, Book, Screen & Food, and Six Quick Questions
Caro’s take on the news in footy – Jamarra Ugle-Hagan’s absence from Bulldogs’ training, the Luke Sayers scandal
Summer’s biggest news story: Donald Trump’s First Week
- The Inauguration – thoughts (and Melania’s outfits)
- Elon – and the Nazi salute
- 5 take-home messages from Trump’s First Week back in the Oval Office
- What is our greatest fear about Trump Presidency #2
THE COCKTAIL CABINET – brought to us by Prince Wine Store. Search Prince Wine Store dot com dot au. - Welcome Myles Thomson. This week: best of Summer drinking
White Wine - Racine Picpoul de Pinet 2022
Departed Spirits Green Apple Vodka (500ml) 37%
Mountain Culture Status Quo Can 355ml
BSF – brought to us by Red Energy.
BOOK:
Caro on her Best Book of Summer 2024-25: Gabriel’s Moon by William Boyd
Corrie on her Best Book of Summer 2024-5: Our Evenings by Alan Hollinghurst
SCREEN:
Caro on her Best Screen of Summer 2024-5: A Real Pain
Corrie on her Best Screen of Summer 2024-5: The Agency on Paramount Plus
FOOD
Caro on her Best Summer Recipe of Summer 2024-5: Tomato Carpaccio
Corrie on her Best Summer Recipe of Summer 2024-5: Guy Mirabella’s Orange Coconut Cake
450 g. (1 lb/3 cups) plain (all-purpose) flour, sifted
3 teaspoons baking powder, sifted
345 g (12 oz/1½2 cups) caster sugar
4 eggs
250 ml (8½ fl oz/1 cup) sunflower oil
1 tablespoon limoncello
1 teaspoon natural vanilla extract
250 g (9 oz/1 cup) mascarpone, at room temperature grated zest and juice of 1 orange icing
250 g (9 oz/2 cups) icing (confectioners') sugar, sifted
3 tablespoons mascarpone, at room temperature
2 tablespoons orange juice
100 g (3½ oz) coconut flakes, toasted enough for 8-10
Preheat the oven to 180°C (360°F). Grease a 22 cm (8¾ in) angel food cake tin with butter and line the centre tube with baking paper.
Combine the flour, baking powder and caster sugar in a large bowl and mix well.
In another bowl, combine the eggs, oil, limoncello, vanilla and mix well with a balloon whisk Whisk in the mascarpone, orange zest and juice until well combined. Add the wet mixture to the dry and fold it through with a spatula until just incorporated.
Spoon the batter into the prepared tin and bake for 50 minutes, or until it tests done with a skewer. Remove from the oven and leave to cool in the tin completely. Once cool, gently turn the cake out onto a wire rack positioned over a baking tray.
To prepare the icing (frosting), whisk together the icing sugar, mascarpone and orange juice until smooth. Pour the icing over the top and side of the cake - the baking tray will catch any drips.
Transfer to a large plate and top v
with the toasted coconut.
This cake is best served straight away or the same day, but it will keep for up to 2 days stored in an airtight container in the refrigerator (bring to room temperature before serving).
SIX QUICK QUESTIONS
Corrie to Caro: Should Grace Tame have worn her anti-Murdoch t-shirt to the Australian of the Year event?
Caro to Corrie: Which anniversary this week struck home
Corrie to Caro: Do you approve of the new Australian Open experience?
Caro to Corrie: If you were tech-savvy, what would you like to invent?
Corrie to Caro: What gets harder as you get older?
Caro to Corrie: Two words, one question: Who’s Back?
444 episodes
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