This magazine issue features recipes and articles focused on family-friendly meals and treats for Easter and everyday cooking. Recipes include baked chicken enchiladas, poke bowls made in an air fryer, and desserts like cheesecakes and a malted honey and white chocolate tart. Additional articles provide ideas for using seasonal ingredients like zucchini and canned tomatoes, kid-friendly Easter snacks, and quick weeknight dinners.
This magazine issue features recipes and articles focused on family-friendly meals and treats for Easter and everyday cooking. Recipes include baked chicken enchiladas, poke bowls made in an air fryer, and desserts like cheesecakes and a malted honey and white chocolate tart. Additional articles provide ideas for using seasonal ingredients like zucchini and canned tomatoes, kid-friendly Easter snacks, and quick weeknight dinners.
This magazine issue features recipes and articles focused on family-friendly meals and treats for Easter and everyday cooking. Recipes include baked chicken enchiladas, poke bowls made in an air fryer, and desserts like cheesecakes and a malted honey and white chocolate tart. Additional articles provide ideas for using seasonal ingredients like zucchini and canned tomatoes, kid-friendly Easter snacks, and quick weeknight dinners.
like-minded people together to give their opinions on both our brands and our partners. SCAN THE By being part of the community, you will have QR CODE TO the opportunity to: JOIN NOW! • Help shape your favourite magazines and websites • Share your opinion on interesting topics like homes and homewares, fashion, health and beauty • Give feedback on leading brands • See members-only content in our exclusive member hub • Have the chance to win by completing surveys theinsiderscommunity.com and taking part in fun activities FOR GREAT KITCHEN HACKS, TIPS & RECIPES visit newidea.com.au or join us on Cover recipe Baked Chicken Enchiladas p51 NewIdeaFood Photography John Paul Urizar Styling Janelle Bloom Photo chef Rebecca O’Reilly Recipe development Kim Meredith
Hello foodies, I FOOD EDITOR Karen Buckley feel you’re going to love what’s in this issue. You may be short CONTENT DIRECTOR Alix Davis on time but won’t be short of inspiration, whether you’re ART DIRECTOR Jodi Karpas looking for ideas for weekdays or slower weekends. Filled EDITORIAL CO-ORDINATOR Erin Roberts with fresh solutions, both sweet and savoury, some with only six CONTENT CREATOR Bec O’Reilly ingredients (and others with more) to help save money, reduce RECIPE DEVELOPMENT & PHOTOCHEFS kitchen prep and on the table in no time. Jane Ash, Karen Buckley, Rebecca Lyall, We’ve got the holiday season covered, with food to celebrate Easter Caitlin McGrath, Kim Meredith, Bec O’Reilly, with family and friends, plus super-cute Easter treats. Also, a few Kerrie Worner fresh takes on flavoursome poke bowls whipped up in the air fryer, STYLISTS Olivia Blackmore, Janelle Bloom tasty ways with mushrooms and bread cobs perfect for sharing. PHOTOGRAPHERS Time to indulge in something sweet! Whilst plums are still in season, James Moffatt, Con Poulos, John Paul Urizar try the Plum and Almond Louise Cake (p. 37), a favourite of mine. PRODUCTION CONTROLLER Kara Stead We have also included an array of luscious cheesecakes, whether you AD CONTROLLER Dominic Roy prefer a chilled or baked one, and delightful creations using a packet GROUP CATEGORY MANAGER of biscuits. Let’s get cooking! Rhyl Heavener Enjoy! MARKETING DIRECTOR Louise Cankett GROUP PUBLISHER Nicole Byers DIRECTOR OF SALES Andrew Cook CHIEF EXECUTIVE OFFICER Jane Huxley Karen Buck ley FOOD EDITOR
tasty mushrooms. 31 FAB AIR FRYER favourite poke bowls. 11 FOOD NEWS 36 CAKE OF THE MONTH what’s new on the shelf. sweet moments are sorted. 12 SWEET TAKES 38 JUST SIX INGREDIENTS desserts with a biscuit twist. stress-free and time saving. 15 BE INSPRIED 57 DESSERTS - JUST SIX buttery topped corn cobs. sensational and sweet. 16 10 OF THE BEST: EASTER 68 MUFFIN MARVELS share food for the holiday it’s baking time. season. 71 SWEET SPOT 26 KIDS’ KITCHEN irresistible cheesecake little chefs’ cook-ups. sensations.
4 NEW IDEA FOOD
Chocolate Cake with Cocoa Frosting
FUN EASTER TREATS FOR KIDS
51 Teriyaki Beef Rice Paper Rolls
Want more royal,
celebrity and lifestyle 75 WEEKNIGHTS 101 TREND ALERT news? Catch up with quick, flavoursome cheap eats, big taste. New Idea magazine! dinners. Subscribe for 26 107 MAKE THE MOST OF issues for $115 via 85 3 GREAT WAYS: COBS a star ingredient, auto renewal and starters for sharing. canned tomatoes. SAVE 26%! Simply visit magshop.com. 88 SMOOTHIES 110 CLICK ON THIS au/newideafood or satisfying fruity sips. website favourites. call 136 116 and quote M24NIF 90 DINE IN 112 TIPS AND TRICKS a Mediterranean feed. for kitchen success. 96 IN SEASON: ZUCCHINI 114 TEST KITCHEN FOR GREAT KITCHEN HACKS AND RECIPES the green veg shines. FAVOURITE sweet Easter treat. NEWIDEA.COM.AU/FOOD FACEBOOK.COM/NEWIDEAFOOD
5 Caps off to these tasty ideas that celebrate the mushroom in all its glory!
6 NEW IDEA FOOD
3 GREAT TAKES
Beef, Mushroom and Broccolini Stir-Fry SERVES 4 PREP & COOK 20 MINS 500g lean beef stir-fry strips
TIP 3 cloves garlic, crushed
2 tblsps olive oil Broccolini can be 500g punnet cup swapped for green mushrooms, halved beans or snow 1 bunch broccolini, trimmed, peas. cut diagonally into 5cm lengths 410g can baby corn spears, drained, halved crossways ⅓ cup oyster sauce 2 tblsps honey 250g thin flat rice noodles
1 Toss beef in garlic and half
the oil in a medium bowl. 2 Heat a large wok over a high heat. Add beef in two batches. Stir-fry for about 1 to 2 minutes, or until browned. Remove. 3 Add remaining oil to same wok. Add mushrooms and broccolini. Stir-fry for about 3 minutes, or until almost tender. 4 Return beef to wok with corn, combined sauce, honey and ¼ cup water. Stir-fry until sauce boils and slightly thickens. 5 Meanwhile, prepare noodles according to packet directions. Drain. 6 Serve noodles with beef and mushroom stir-fry.
7 Creamy Mushroom and Chicken Pasta SERVES 4 PREP & COOK 25 MINS 375g farfalle pasta 120g bag baby spinach medium to high heat. Add stirring occasionally, for ½ x 1kg packet diced Grated parmesan, to serve chicken in two batches. about 7 minutes, or until chicken breast Cook, turning occasionally, mushrooms are tender. 1 Cook pasta in a stockpot 50g butter, chopped for about 5 minutes, or until 5 Return chicken to pan. of boiling, salted water until 2 tblsps olive oil just cooked. Transfer to a Add cream, pasta and tender. Drain, reserving ½ 300g button mushrooms, bowl. Lightly cover to keep reserved cooking liquid. cup of the cooking liquid. thinly sliced warm. Stir until combined. Add Cover pasta to keep warm. 1 medium onion, finely 4 Heat butter and oil in spinach. Stir until just wilted. chopped 2 Meanwhile, season chicken same pan over a medium to Season with salt and pepper. 2 cloves garlic, crushed with salt and pepper. high heat. Add mushrooms, 6 Serve pasta with 300ml tub light cooking 3 Heat an oiled, large, deep onion and garlic. Cook, parmesan. cream non-stick frying pan over a
TIP This dish is best cooked just before serving. Freeze remaining chicken for another use.
8 NEW IDEA FOOD
3 GREAT TAKES
TIP Macadamia butter can be made up to five days ahead. Keep covered in the fridge. This can be replaced with a tub of hommus.
Mushrooms on Sourdough with Asparagus and Macadamia Butter
SERVES 4 PREP & COOK 25 MINS 1 cup roasted salted 1 Process macadamias in a side until lightly browned. 4 Add asparagus to hot macadamias small food processor until Remove. grill plate. Cook, turning 2 tblsps extra virgin olive finely crushed. Gradually 3 Drizzle mushrooms and occasionally, for about 3 oil, plus extra to serve add about 2 tsps of the oil, asparagus with remaining minutes, or until charred. 8 thick slices sourdough processing until a smooth oil. Season with salt and 5 Spread sourdough with 8 portobello mushrooms, thick consistency. pepper. Add mushrooms to macadamia butter. Top with thickly sliced 2 Heat a lightly oiled same hot grill plate. Cook, mushrooms and asparagus. 2 bunches asparagus (175g barbecue grill plate over a turning occasionally, for Drizzle with extra oil. each), trimmed medium to high heat. Add about 8 minutes, or until Season. Serve with lemon Lemon wedges, to serve sourdough. Cook on each tender. wedges.
9 EASTER GIFTS as unique as your little bunnies! 1 2 3
4 5 6
7 8 9
SCAN TO SHOP 1. Personalised My First Easter Disc - Bunny, $20.90. 2. Personalised Easter Egg Hunt Garden Spikes, $48.90. 3. Easter Hunt Basket, $48.95. 4. Easter Bunny Puzzle, $39.95. 5. Personalised Timber Easter Hunt Basket, $52.95. 6. Personalised Children’s Picture Book - “Your Child and the Easter Bunny”, $59.99. 7. Personalised Children’s Spring Bunny Dinner Set, $61.90. 8. Easter Egg Crayons, $31.95. 9. Easter Egg Holder, $48.73. CLE VER COOKING With all the choice on the market, buying new pans can be confusing. Luckily, the Woll Eco Logic cookware range ticks all the boxes. The Diamond QXR non-stick coating and aluminium body en-sures fast and even heat distribution for effortless cooking. It’s also made from 85 per cent recy-cled aluminium! Pans are available in a range of sizes. Visit woll.com.au for info.
SUPER SCOOPS Perfect for treat, Coyo’s first dairy-free frozen yoghurt range is DISCOVER here to satisfy your sweet tooth. Available in three flavours – LIGHTER REDS mango, strawberry, and vanilla bean – they’re made with real fruit Discover Barossa Valley’s and organic coconuts. As an added bonus, this creamy, health- lighter side with ‘The Château’ conscious treat is packed with probiotics for a handy health boost. Single Vineyard Grenache Available at Woolworths, RRP $10, 500ml tub. 2022 from Château Tanunda. Bold and flavourful, it offers SLIDER TIME Dreaming of the ultimate
FOOD delightful berry and spice notes, a hint of dark cherry, chicken nugget sliders? and refreshing acidity, all for These delicious chicken just $40. Embrace the region’s nugget sliders filled with versatility in a bottle, available dill pickles and coleslaw, from chateautanunda.com a quick and easy meal solution. You’ll be
NEWS craving them until you make them. Simply scan the QR code for Ingham’s recipe Tips, tricks and what’s new collection.
on the supermarket shelves
YES CHEF! Look the part when you’re whipping up gourmet treats with Cargo Crew, a Mel- bourne-born brand that creates stunning kitchen attire. The Banjo chef apron is one of their most iconic pieces and is loved by renowned chefs such as Curtis Stone and Josh SPICING T HINGS UP Niland. Its robust design is UmamiPapi Chilli Oil is here to also environmentally friendly, spice up your meals without involving the transformation setting your mouth on fire. of recycled plastic bottles into It’s a modern take on chilli oil high performance yarns, and featuring details such as extra with versatility and balance long, detachable waist ties of aroma, crunch, flavour and with a range of stylish colours. spice, also gluten-free and It can also be personalised. At vegan. Available in Original RRP $44.99 via cargocrew. and Extra Spicy options. Prices com.au this apron makes the starting from $15.50 at Coles. perfect gift for the cooking enthusiast in your life.
11 SWEET TAKES
TIP We used Arnott’s Tina Wafer biscuits for this recipe. Ice-cream sandwiches will keep for up to one week in the freezer.
Raspberry Wafer Ice-Cream Sandwiches
BISCUIT Transform a packet of biscuits into a delectable dessert 12 NEW IDEA FOOD TIP We used Anzac biscuits from the supermarket bakery section. Apricot nectar is available from the fruit juice aisle in supermarkets. Replace Mini Apricot it with mango nectar, if Passionfruit preferred. Cheesecakes
No-Bake Chocolate Malteser Biscuit Cake SWEET TAKES Mini Apricot Passionfruit 6 Place biscuits top-side Cheesecakes down over filling in cases. Cover. Refrigerate overnight. MAKES 12 7 Carefully peel paper cases PREP & COOK 25 MINS Raspberry from cheesecakes. Serve. 12 Anzac biscuits Wafer Ice- FILLING No-Bake 1½ tblsps gelatine Cream 1¼ cups apricot nectar Chocolate ⅔ cup caster sugar Sandwiches 2 tblsps fresh passionfruit Malteser MAKES 20 pulp PREP 20 MINS 250g block cream cheese, Biscuit Cake chopped, at room 2 x 200g Tina Wafer temperature SERVES 20 biscuits (see Tip) 250g tub cottage cheese PREP & COOK 20 MINS 1 cup White Choc Melts ¾ cup thickened cream, 150g unsalted butter, (200g), melted whipped chopped 300ml tub thickened cream 1 Line a 12-hole muffin pan 395g can sweetened ¾ cup frozen raspberries, (⅓ cup capacity) with 3.5cm condensed milk just thawed deep paper cases. 2 tsps vanilla extract ½ x 395g can sweetened 375g Dark Choc Melts condensed milk 2 To make filling, sprinkle (about 2 cups) 1 tsp vanilla extract 2 tsps gelatine over 1½ 250g packet Milk Coffee tblsps cold water in a small 1 Line a 20cm straight-sided, biscuits, broken into bowl. Whisk with a fork square pan with baking small pieces to combine. Heat ¾ cup paper to cover base and 200g Maltesers apricot nectar and 1 tblsp extend 3cm above sides of Cocoa powder, to decorate sugar in a saucepan over a pan. medium heat until hot. Add 1 Lightly spray a 20cm 2 Dip one side of biscuits gelatine mixture. Stir until springform pan (base in chocolate. Place on tray. dissolved. Remove from measures 19cm) with oil. Refrigerate 10 minutes. heat. Stir in passionfruit Line base and side with 3 Place rows of strawberry, pulp. Cool slightly. Spoon 1 baking paper. vanilla and chocolate tblsp of mixture into each 2 Heat butter, condensed biscuits, choc-coated paper case. Refrigerate for milk and vanilla in a large side up to cover base of about 45 minutes, or until saucepan over a medium prepared pan, trimming just set. to low heat until butter is biscuits to fit. 3 Sprinkle remaining 1 tblsp melted. Remove from heat. 4 Beat cream, condensed gelatine over 2½ tblsps cold Add chocolate. Stir until milk and vanilla in a small water in a small heatproof melted and smooth. Cool bowl of electric mixer until bowl. Sit bowl in a pan to room temperature. soft peaks form. Gently fold of simmering water. Stir 3 Place biscuits and half in raspberries. until gelatine is dissolved. of the Maltesers in a large 5 Spoon cream mixture Remove. Cool for 5 minutes. bowl. Pour over chocolate evenly over biscuit layer 4 Meanwhile, process cream mixture. Stir until well in pan. Smooth over top. cheese, cottage cheese and combined. Transfer mixture Cover with another layer of remaining sugar in food to prepared pan. Using a biscuits, choc-coated side processor until smooth. large metal spoon, press down in the same pattern of Add remaining ½ cup mixture firmly into pan. rows as biscuits over base of apricot nectar and cooled Smooth over top. Press pan. Cover with foil. Freeze gelatine mixture. Process remaining Maltesers over overnight until firm. until combined. Transfer to a top. Cover. Refrigerate 6 Use lining paper to large bowl. overnight until firm. lift slice from pan. Cut 5 Using a wire whisk, 4 Remove from fridge between biscuits to make gently whisk in cream until 1 hour before serving. sandwiches. Freeze in a combined. Pour mixture Transfer to a serving plate. freezer-proof container until evenly into paper cases to Dust with sifted cocoa. ready to serve. the top. Serve cut into pieces.
14 NEW IDEA FOOD
Golden BE INSPIRED
Enjoy the sweet crunch of corn with these a-maize-ing creations!
1 PESTO BUTTER Combine softened butter and basil pesto in a bowl. Brush over barbecued corn.
2 CHIPOTLE, LIME AND PARMESAN Brush chipotle mayonnaise over barbecued corn. Sprinkle with grated parmesan. Serve with lime wedges.
3 GARLIC BUTTER WITH CHILLI SALT Brush garlic butter over barbecued corn. Sprinkle with combined salt, dried chilli flakes and smoked paprika.
THREE CORN TOPPERS
Make use of the barbie and cook some delicious corn for a perfect side dish. Simply remove husks and silk from 3 corn cobs. Place around a microwave turntable. Cook on HIGH for 5 minutes. Remove. Corn is now ready to barbecue. Cook, turning occasionally for about 5 to 8 minutes or until charred. It’s now ready to serve with one of these delicious toppers. Enjoy!
15 Hot Cross Bun Vanilla Slice SERVES 15 PREP & COOK 35 MINS 8 hot cross buns Icing sugar mixture, to serve CUSTARD ½ cup custard powder ⅓ cup caster sugar 1½ cups milk 300ml tub thickened cream 50g unsalted butter, chopped 2 tsps vanilla extract
1 Grease a 20cm square
cake pan and line base and side with baking paper, extending paper 2cm above pan edge. 2 Cut each hot cross bun in half. Set aside bun tops. Place bun bases, cut-side up, over base of prepared pan to fit snugly. 3 To make custard, whisk custard powder, sugar and ½ cup milk in a medium saucepan until smooth. Whisk in remaining milk and cream. Cook over medium to low heat, whisking gently, until custard boils and thickens. Whisk in butter and vanilla until combined. Transfer to a heatproof bowl. Cover surface with plastic wrap. Cool to just warm. 4 Spoon custard over buns in pan. Spread evenly. Place cut-side of bun tops over custard layer in pan. Cover and refrigerate for 2 hours, or until cold. 5 Dust top with icing sugar. Curate an extraordinary feast for the Cut into pieces to serve. Easter holidays to delight your guests 16 NEW IDEA FOOD 10 OF THE BEST
TIP Use a serrated knife to remove crusts and cut into fingers. Sandwiches can be made up to one day ahead. Store in an airtight container in the fridge.
TIP Recipe can be prepared one day ahead. Keep covered in fridge until ready to serve.
Best Ever Chicken Pecan
Sandwiches MAKES 27 PREP 30 MINS 2 cups shredded roast 1 Place chicken in a large chicken meat (300g) bowl with onions, celery, 3 green spring onions, finely chives and pecans. chopped 2 Combine mayonnaise, sour 2 stalks celery, finely cream, mustard and juice in chopped a medium jug. Season with 2 tblsps finely chopped fresh salt and pepper. Whisk well. chives Add to chicken mixture. Stir ⅓ cup finely chopped pecans to combine. ¾ cup whole egg 3 Spread one side of each mayonnaise slice of bread with butter. ¼ cup sour cream Divide chicken mixture 2 tsps Dijon mustard evenly over white bread 2 tsps lemon juice WATCH THE VIDEO 9 thick slices white bread slices. Top with wholemeal NewIdeaFood 9 thick slices wholemeal bread slices, buttered-side newideamagazine down. Cut away crusts. bread Discard. Cut each sandwich or visit newidea.com.au/food 75g butter, at room into three even fingers. temperature
17 TIP This dish is best cooked just before serving. Serve with grilled or roast chicken, beef or pork.
Pumpkin Sage Gratin
SERVES 6-8 PREP & COOK 1 HOUR, 50 MINS 2 x 700g butternut pumpkin prepared dish. Sprinkle halves with ⅓ cup parmesan and 1 1 cup shredded parmesan tblsp sage. Repeat layering 2 tblsps thinly sliced fresh with remaining pumpkin, sage or oregano leaves parmesan and sage, 1 large chicken stock cube, finishing with parmesan. crumbled 4 Dissolve stock cube in 300ml carton pure cream 2 tblsps boiling water in a 2 tblsps Dijon mustard large heatproof jug. Add 1 Spray base and sides of a cream and mustard. Season 23cm x 30cm x 6cm deep, with salt and white pepper. rectangular ovenproof dish Whisk well. Pour over (8-cup capacity) with olive pumpkin mixture. Cover oil spray. tightly with a sheet of oiled foil. 2 Peel pumpkin. Remove seeds. Cut crossways into 5 Cook in a moderate oven 5mm thick slices. (You will (180C) for 1 hour. Remove need 1.2kg trimmed weight). foil. Cook for a further 30 minutes, or until golden 3 Arrange one-third of brown and pumpkin is the pumpkin, slightly tender. Remove. Stand for 5 overlapping, over base of minutes. Serve.
18 NEW IDEA FOOD
10 OF THE BEST
Fish Skewers with Basil Dressing SERVES 4 PREP & COOK 55 MINS 1kg baby chat potatoes, halved ¼ cup olive oil 1kg thick skinless, boneless, white fish fillets 8 x 25cm bamboo skewers, soaked Lemon wedges, to serve BASIL DRESSING ½ cup fresh basil leaves, firmly packed, plus extra to garnish 1 clove garlic, crushed 1 long green chilli, deseeded, chopped 2 tsps Moroccan seasoning ¼ cup olive oil 2 tblsps white wine vinegar
1 Toss potatoes with 2 tblsps
of the oil in a large roasting pan. Season with salt and pepper. 2 Cook in a hot oven (200C), turning halfway through, for about 35 minutes, or until golden brown and tender. 3 Meanwhile, to make dressing, blend all ingredients in a blender until smooth. Season with salt and pepper. 4 Cut fish into 3cm pieces. Place in a large bowl with remaining oil and 1 tblsp dressing. Season with salt and pepper. Thread onto skewers. 5 Heat an oiled, large grill plate over a medium heat.
TIP Add skewers in two batches.
Cook, turning occasionally, Soak skewers in cold for about 6 minutes, or until water for about 30 minutes cooked through. Remove. before using, to prevent 6 Serve skewers drizzled them from burning with remaining dressing, during cooking. potatoes and lemon wedges. Garnish with basil.
19 10 OF THE BEST
TIP For an adults-only fondue, try adding 1 tblsp of your favourite liqueur. For a change, serve fondue with wafer biscuits or marshmallows.
Easter Fondue SERVES 6 PREP & COOK 10 MINS 180g block Turkish Delight chocolate, finely chopped 300ml tub thickened cream Fresh strawberries and blueberries, to serve Sponge finger biscuits, to serve
1 Place chocolate in a heatproof bowl. 2 Heat cream in a small saucepan over a medium heat until hot. Pour over chocolate. Stir until melted and smooth. Transfer to a serving bowl. 3 Serve warm fondue with berries and biscuits.
20 NEW IDEA FOOD
TIP Try serving mushroom sauce over steak, chicken breast or pork fillet, or toss through 375g cooked pasta. If sauce is too thick for pasta, stir in ⅓ cup hot water.
Bacon-Wrapped Chicken Parcels
with Creamy Mushroom Sauce SERVES 4 PREP & COOK 40 MINS 2 x 600g packets Bacon 1 Cook chicken according to Wrapped Chicken Parcels packet directions. with Pumpkin, Spinach & 2 Meanwhile, make sauce. Feta Stuffing Heat oil in a large frying Steamed broccoli, to serve pan over a medium heat. CREAMY MUSHROOM Add mushrooms, onions SAUCE and garlic. Cook, stirring 2 tblsps olive oil occasionally, for about 5 350g button mushrooms, minutes, or until mushrooms sliced are soft. 2 green spring onions, 3 Add cream and stock thinly sliced cube. Bring to boil. Gently 2 cloves garlic, crushed boil, stirring occasionally, 300ml carton pure cream for about 3 minutes, or until 1 chicken stock cube, slightly thickened. Remove crumbled from heat. Stir in parmesan, ¼ cup finely grated parsley and juice. Season parmesan with salt and pepper. ¼ cup finely chopped 4 Serve chicken with parsley broccoli. Spoon over sauce. 1 tblsp lemon juice
21 TIP Delicious as a warm salad on its own, or serve as a side dish with grilled meats and curries. Cauliflower mixture can be prepared in roasting pan up to several hours ahead.
Roasted Cauliflower and
Chickpea Salad SERVES 6 PREP & COOK 50 MINS Drizzle with oil. Season with 1kg head cauliflower, cracked pepper. Toss to trimmed coat. 400g can chickpeas, 2 Spread mixture over the drained, rinsed base of a large roasting pan 1 tblsp Cajun seasoning lined with baking paper. 1 clove garlic, crushed ½ tsp sea salt flakes 3 Cook in a moderate oven ¼ cup olive oil (180C), turning halfway, 60g baby spinach leaves for about 35 minutes, or ⅓ cup natural sliced until cauliflower is tender. almonds, toasted Transfer cauliflower mixture to a large tray. Cool slightly. DRESSING 200g tub Greek yoghurt 4 Meanwhile, make dressing. 2 tblsps lemon juice Whisk all ingredients in a jug ½ cup finely chopped fresh until smooth. parsley 5 To serve, combine warm cauliflower mixture in a 1 Cut cauliflower into serving bowl with spinach medium florets. Place in a and almonds. Toss to large bowl. Add chickpeas, combine. Drizzle with seasoning, garlic and salt. dressing.
22 NEW IDEA FOOD
10 OF THE BEST
Malted Honey and White Chocolate Tart SERVES 12 PREP 45 MINS ½ x 250g packet Malt ‘O’ Milk biscuits 1½ cups Maltesers (160g) 75g unsalted butter, melted Thickly sliced strawberries and coarsely chopped Maltesers, to decorate FILLING 1¼ cups thickened cream 180g block white cooking chocolate, finely chopped 2 tblsps malted milk powder 1 tblsp honey 2 egg whites
1 Grease a 24cm loose-base
flan tin (base measuring 23cm). 2 Process biscuits in a food processor until finely crushed. Add Maltesers. Pulse until coarsely chopped. Add butter. Pulse until combined. Press firmly over base of pan. Refrigerate while preparing filling. 3 To make filling, heat ½ cup of the cream in a small saucepan until hot. Remove. Add chocolate. Stir until smooth. Transfer to a large heatproof bowl. Cool to room temperature. 4 Beat remaining ¾ cup cream, malt powder and honey in the small bowl of an electric mixer until soft peaks form. Fold into chocolate mixture. 5 Beat egg whites in same, clean bowl of electric mixer
TIP until soft peaks form. Fold
into chocolate mixture until Malted milk powder is just combined. Pour over available from supermarkets. biscuit base. Refrigerate Undecorated tart can be made overnight until set. up to two days ahead. Keep 6 Just before serving, place refrigerated until serving as tart on a plate. Decorate it softens on standing. with strawberries and Maltesers.
23 Herb and Bacon Seasoned Lamb with Pan Gravy SERVES 6 PREP & COOK 2 HOURS, 10 MINS 2kg leg of lamb 1 tblsp olive oil SEASONING 25g butter, chopped 125g shortcut bacon rashers, finely chopped 2 cloves garlic, chopped 1½ cups fresh white breadcrumbs ⅓ cup chopped fresh parsley 2 tsps finely chopped fresh rosemary 2 tsps finely grated lemon rind 1 tblsp lemon juice 2 tblsps fruit chutney PAN GRAVY ¼ cup plain flour ½ cup dry white wine 3 cups chicken stock
1 Make three deep cuts down to the
bone, about 4cm apart, across top of lamb. 2 To make seasoning, heat butter in a frying pan over a medium to high heat. Add bacon and garlic. Cook, stirring until bacon is light golden. Remove from heat. Stir in remaining ingredients. Season with salt and pepper. 3 Press stuffing evenly and firmly into cuts in lamb. Transfer to an oiled, large roasting pan. Drizzle with oil. Season with salt and pepper. Cover loosely with foil. 4 Cook in a moderate oven (180C) for 30 minutes. Remove foil. Cook for a further 1 hour, or until cooked to your liking. Transfer lamb to a tray. Rest, loosely covered with foil for 10 minutes. 5 Meanwhile to make gravy, place roasting pan over a medium to high heat. Add 2 tblsps water. Sprinkle TIP over flour. Cook, stirring for about 2 Lamb is best prepared and minutes, scraping any pieces clinging cooked on the day of serving. Instead to base of pan. of making pan gravy, make up two sachets of Gravox Lamb & Rosemary 6 Gradually whisk in combined stock Gravy according to packet directions. and wine. Bring to boil. Gently boil Once lamb is removed from roasting for about 6 to 7 minutes, or until pan, add ¼ cup water and stir until thickened. Season with salt and boiling. Strain liquid into gravy pepper. Add juices from the lamb tray. with rested lamb juices from Strain through a sieve into a warm tray. serving jug. 7 Serve sliced lamb with gravy.
24 10 OF THE BEST
TIP Thick white fish fillets, such as ling, are best as they retain their shape during cooking.
Creamy Fish and Chip Pie
SERVES 6 PREP & COOK 1 HOUR 500g jar Pasta Bake with large ovenproof dish (12- Three Cheese Sauce cup capacity). Sprinkle with ½ cup sour cream flour seasoned with salt 1 cup finely grated parmesan and pepper. Toss to coat. (60g) Arrange in a single layer. ⅓ cup thinly sliced fresh Pour over sauce mixture. chives 3 Cook, uncovered, in a hot 1 tblsp Dijon mustard oven (200C) for 35 minutes. 1 tblsp lemon juice 4 Meanwhile, make topping. 2 cloves garlic, crushed Spread fries evenly over a 1kg boneless, skinless, thick large oven tray. white fish fillets, cut into 4cm pieces 5 Cook in same hot oven, 2 tblsps plain flour turning halfway for about 30 minutes, or until golden TOPPING brown. Remove. Transfer to 1kg bag frozen French fries a large bowl. Add parmesan. ¾ cup finely grated Toss to coat. parmesan 6 Remove fish from oven. 1 Combine sauce, cream, Arrange topping over fish. parmesan, chives, mustard, Return to oven. juice and garlic in a large jug. 7 Cook for a further 10 Season with salt and ground minutes, or until topping is white pepper. Whisk until golden and crisp. Remove. smooth. Stand for 5 minutes before 2 Place fish in an oiled, serving.
25 Let little chefs take charge in the kitchen with egg-citing Easter fun
TIP Easter eggs can be swapped for your favourite Easter Egg lollies or chocolates. Brownie Hunt and chocolate dome can be Smash made up to two days ahead. Brownie Decorate several hours before serving.
26 NEW IDEA FOOD
KIDS’ KITCHEN
Easter Bunnies
TIP Work quickly when rolling mixture into balls. Balls can be made up to five days ahead. Store in an airtight container in the fridge. Decorate several hours before serving.
27 KIDS’ KITCHEN
Easter Mallow Slice
TIP It is best to leave the slice out of the fridge 20 minutes before cutting.
28 NEW IDEA FOOD
Giant Fruit Salad TIP Easter Egg Cookie Let the kids choose their favourite fruit combination SERVES 6 to decorate cookie. For PREP & COOK 1 HOUR a shortcut, top with 1½ cups plain flour prepared fruit ½ cup icing sugar mixture salad. 2 tblsps desiccated coconut 150g cold unsalted butter, chopped 1 egg yolk 1 tsp vanilla essence Fresh blueberries, raspberries, sliced strawberries, sliced kiwi fruit and assorted chocolate Easter eggs, to decorate RICOTTA YOGHURT TOPPING 300g fresh ricotta ¼ cup vanilla yoghurt ¼ cup icing sugar mixture
1 Process flour, sugar, coconut and
butter in a food processor until mixture resembles fine crumbs. With motor operating, add yolk, vanilla and enough cold water (about 2-2 ½ tblsps) until mixture comes together to form a ball. 2 Place dough on a bench. Shape into a 10cm x 12cm flat disc. Cover. Refrigerate 30 minutes. 3 Roll out dough between two sheets of baking paper into an egg-shape, about 20cm x 30cm, stopping occasionally to remove the top paper and shape with your hands. Slide dough including the paper underneath, onto a large oven tray. Remove the top paper. 4 Cook in a moderately slow oven (160C) for about 25 to 30 minutes, or until light golden. Remove. Stand on tray until cooled completely. 5 To make topping, process all ingredients in same, clean food processor until smooth. 6 Just before serving, transfer cookie to a serving board. Spread with topping. Decorate with fresh fruit and eggs.
36 candy eyes 100g unsalted butter, melted 300g pink and white 5 Place chocolate in a Hunt microwave-safe bowl. 36 white mini mallows marshmallows (3 cups) 180g block dark cooking Microwave on High (100%), 1 Place chocolate and copha Smash Brownie stirring every 15 seconds, for in a microwave-safe bowl. chocolate, chopped 2 tsps vegetable oil about 90 seconds, or until Microwave on High (100%), SERVES 6-8 melted and smooth. ½ x 130g packet Crispy stirring every 15 seconds, for PREP & COOK 1 HOUR, Speckled Eggs 6 Brush half the chocolate about 90 seconds, or until 10 MINS 1 tsp Hundreds and over inside of bowl to coat. melted and smooth. Thousands sprinkles 560g packet Double Choc Refrigerate for 10 minutes. 2 Combine Rice Bubbles and Fudge Brownie mix Repeat with remaining coconut in a large bowl. Add 1 Grease a 20cm square cake 290g packet Dark Choc chocolate. Refrigerate until chocolate mixture. Stand pan. Line base and sides Melts set. for 10 minutes, or until firm with baking paper, extending ⅓ cup chocolate frosting 7 To decorate, spread some enough to roll. paper 3cm above pan edges. ½ cup hundreds and of the frosting around side 2 Process biscuits and 3 Using wet hands, roll thousands sprinkles of brownie. Place hundreds coconut in a food processor a heaped tablespoon of Assorted chocolate Easter and thousands on a plate. until finely crushed. Add mixture into a ball. Place Eggs (small and large) Gently roll side of brownie butter. Process until on a tray lined with baking Smarties, confetti sprinkles in sprinkles. Transfer to a combined. Press evenly paper. Repeat with remaining and chocolate Easter serving plate. Fill the centre over base of prepared pan. mixture to make 18 balls. bunnies, to decorate with assorted eggs. Refrigerate. Refrigerate until firm. 1 Invert base of a 20cm 8 Invert chocolate dome over 4 Cut liquorice into strips 3 Combine marshmallows round springform pan (base brownie and eggs. Using to create whiskers. Cut and ¼ cup water in a measuring 19cm). Grease remaining frosting as glue, large pink and white medium saucepan over a and line base and side with decorate bottom edge and marshmallows into quarters. medium heat. Cook, stirring baking paper. side of dome with smarties Cut pink mini mallows for about 5 minutes, or until 2 Prepare Brownie mix as pictured. Decorate top crossways into quarters. melted and smooth. Remove. according to packet with confetti and bunnies. Pour over biscuit base. 5 Using picture as a guide, directions, reserving frosting Refrigerate for about 30 one at a time decorate a minutes, or until firm. mix sachet for another use. Pour mixture into prepared Easter Bunnies ball using extra melted 4 Place chocolate in a chocolate as glue. Attach pan. Smooth over top. MAKES 18 pink mini mallows for cheeks, microwave-safe bowl. 3 Cook in a moderately slow PREP & COOK 1 HOUR confetti sprinkle for a nose, Microwave on High (100%), oven (160C) for about 35 candy eyes, liquorice strips stirring every 15 seconds, for 180g White Choc Melts, minutes, or until cooked for whiskers, white mini about 90 seconds, or until plus extra, melted for when tested. Remove. Cool mallows for feet, quartered melted and smooth. Stir in decorating completely in pan. Remove marshmallows for ears. oil. Pour over marshmallow 40g copha from pan. Repeat with remaining balls filling. Smooth over top. 2 cups Rice Bubbles 4 Meanwhile, spray the inside ¼ cup desiccated coconut and ingredients. 5 Roughly chop half the of 20cm metal bowl with 12cm piece liquorice strap eggs. Arrange chopped and whole eggs over chocolate. 5 pink and white marshmallows Easter Mallow Sprinkle with hundreds and thousands. Refrigerate for 5 pink mini mallows Slice about 4 hours, or until firm. MAKES 20 6 Lift slice from pan. Cut into PREP & COOK 25 MINS pieces. ½ x 400g packet digestive biscuits ¼ cup desiccated coconut
30 NEW IDEA FOOD
FAB AIR FRYER
Vibrant bowls with satisfying crunch
31 FAB AIR FRYER
Buffalo Chicken Salad Bowls
SERVES 4 PREP & COOK 30 MINS 2 tblsps olive oil DRESSING a 7-litre air fryer. Add corn Arrange chicken in a single 3 corn cobs, husks removed ½ cup sour cream to basket. Set temperature layer in air fryer. Set timer 800g chicken breast fillets, 1 tblsp chopped fresh dill, to 200C. Set timer and cook and cook for 10 minutes cut into 2-3cm pieces plus extra to garnish for 8 minutes until tender. until chicken is cooked. ¼ cup buffalo wings sauce 3 tsps lemon juice Transfer to a plate. Cover 4 Cut kernels from corn 1 small iceberg lettuce, with foil and set aside. cobs. 1 To make dressing, whisk quartered 3 Place chicken in a large all ingredients with 2 tblsps 5 Arrange lettuce, chicken, 2 Lebanese cucumbers, bowl. Pour over sauce and water in a small bowl. corn, cucumber, onion thinly sliced remaining oil. Season with Season with salt and pepper. and feta among four wide, ½ small red onion, thinly salt and pepper. Toss to 2 Rub 1 tblsp oil over corn. shallow bowls. Drizzle over sliced coat. Line base of air fryer Season with salt and pepper. dressing. Garnish with 100g Greek feta, crumbled basket with baking paper. Pull out pan and basket from extra dill.
TIP Chicken breast fillets can be replaced with chicken thigh fillets, if preferred.
32 NEW IDEA FOOD
Everything Bagel Salmon Bowls SERVES 4 PREP & COOK 25 MINS 1 cup chicken stock with a fork to separate 1⅓ cups pearl couscous grains. (220g) 2 Meanwhile, spread 2 tblsps Everything Bagel seasoning over a large plate. Seasoning Spray salmon with olive oil. 500g packet salmon Turn in seasoning to coat.
TIP portions, skin off
1 mango, sliced 3 Pull out pan and basket from a 7-litre air fryer. Line We used Mingle Everything 1 avocado, halved, sliced base of air fryer basket with Bagel Seasoning typically 1 large carrot, peeled, baking paper. Place salmon consists of sesame seeds, poppy shredded in basket. Set temperature seeds, dried onion, dried garlic 1 small bunch fresh to 200C. Set timer and cook and salt. You’ll find it in the coriander sprigs for 10 minutes until cooked herb and spice aisle at ⅓ cup mayonnaise to your liking. major supermarkets. 1 tblsp sriracha sauce 4 Combine mayonnaise and 1 Combine stock and ¾ cup sriracha in a small bowl. water in a large saucepan. 5 Divide couscous among Bring to boil. Add couscous. four wide, shallow bowls. Reduce heat. Simmer, Arrange salmon, mango, covered, for 10 minutes, avocado, carrot and or until liquid is absorbed. coriander among bowls. Remove from heat. Stand, Serve with mayonnaise covered, 5 minutes. Fluff mixture.
33 FAB AIR FRYER
TIP Ras el hanout is a Middle Eastern spice blend available from some supermarkets and greengrocers. It can be replaced with Harissa or Moroccan spice blend. If you like hot and spicy flavours, increase spice blend to 2 tblsps.
34 NEW IDEA FOOD
Spice-Roasted Vegie Buddha Bowls SERVES 4 PREP & COOK 30 MINS ¼ cup olive oil ¼ cup pepitas, toasted medium bowl. Toss well to 3 Meanwhile, heat rice blend 1 tblsp ras el hanout spice DRESSING coat. in microwave according to blend (see Tip) ⅓ cup tahini 2 Pull out pan and basket packet directions. 1 small cauliflower (800g), ⅓ cup lemon juice from a 7-litre air fryer. Place 4 To make dressing, whisk cut into florets 2 tblsps honey cauliflower and pumpkin all ingredients with ¼ cup 800g butternut pumpkin, 1 small clove garlic, crushed in basket. Set temperature water in a small bowl to give peeled, cut into 2cm to 200C. Set timer and a smooth, thin consistency. pieces 1 Mix oil and spice blend cook for 10 minutes. Add Season with salt and pepper. 175g punnet mini in a small bowl. Drizzle 2 capsicum to basket. Toss 5 Divide rice among four capsicums, halved, seeds tblsps of the oil mixture over with cauliflower and wide, shallow bowls. removed cauliflower and pumpkin in a pumpkin. Set timer and cook Arrange roasted vegetables 450g packet microwave large bowl. Toss well to coat. for a further 10 minutes until and baby spinach among brown rice & quinoa Drizzle remaining oil mixture vegetables are browned and bowls. Drizzle with dressing. 60g bag baby spinach over capsicum in a separate tender. Sprinkle with pepitas.
35 HEAVENLY DECADENT A blend of rich, buttery cake, caramelised plums, and airy meringue – the ideal treat for those special moments
36 NEW IDEA FOOD
CAKE OF THE MONTH
TIP Cake is best made on day of serving but leftovers will keep for up to two days in an airtight container in the fridge.
Plum and Almond Louise Cake
SERVES 8 PREP & COOK 1 HOUR, 15 MINS 145g unsalted butter, 3 Cook in a moderately chopped, at room slow oven (160C) for about temperature 25 minutes, or until pale ½ cup caster sugar golden and cooked when 1 tsp vanilla extract tested with a skewer. 2 eggs 4 While cake is cooking, ½ cup almond meal (60g) melt reserved butter in a 1 cup self-raising flour medium, non-stick frying ½ cup milk pan over a medium to high 8 small ripe plums (580g), heat. Add plums. Cook for halved, stones removed about 4 minutes, turning 2 tblsps caster sugar, extra occasionally, until lightly 1 tsp ground cinnamon browned. Sprinkle over Custard, to serve extra sugar and cinnamon. MERINGUE Add 1 tblsp water. Gently 3 egg whites, at room stir until sugar is dissolved. temperature Remove. Cool slightly. ¾ cup caster sugar 5 To make meringue, beat ¼ cup flaked almonds, egg whites in same clean toasted bowl of electric mixer until 1 Invert base of a 22cm soft peaks form. Gradually springform pan (base add sugar, beating until measures 21cm). Grease sugar is dissolved. Beat for and line base and side with a further 2 minutes, or until baking paper, extending smooth and glossy. paper 3cm above pan edge. 6 Arrange plums over top 2 Reserve 20g butter. of warm cake. Reserve any Beat remaining butter syrup in pan. Set aside. with caster sugar and Gently dollop meringue vanilla in a small bowl of over plums. Scatter over an electric mixer until light almonds. Return to same and fluffy. Beat in eggs, one oven. Cook for 25 minutes, at a time, until combined. or until meringue is firm Stir in almond meal, then and lightly browned. Cool WATCH THE VIDEO sifted flour and milk in two cake in pan. NewIdeaFood batches until combined. 7 Transfer cake to a serving newideamagazine Spoon into prepared pan. plate. Drizzle over reserved or visit newidea.com.au/food Smooth over top. syrup. Serve with custard.
37 Cooking made simple with less hassle, and more flavour!
38 NEW IDEA FOOD
6 INGREDIENTS
Smokey Pork with Avocado Nectarine Salad PAGE 44
TIP We used Birch & Waite Yoghurt Ranch Dressing and Dip but it can be replaced with any ranch dressing.
39 TIP You will need 8 x 25cm metal skewers for this recipe. Kebabs can be made several hours ahead. Keep covered in the fridge.
Cajun Beef and
Corn Kebabs PAGE 44
40 NEW IDEA FOOD
6 INGREDIENTS
Crispy Pork Belly with Honey Hoisin Sauce PAGE 44
TIP Refrigerating pork uncovered overnight dries out rind, helping to ensure a crispy crackling.
41 6 INGREDIENTS
TIP Chicken can be marinated in paste and yoghurt overnight in the fridge. Jacket potatoes or sweet potato wedges also make a tasty side to this dish.
Tandoori Chicken Schnitzel with Mango Slaw PAGE 44
42 NEW IDEA FOOD
Salmon and Tomato Fettuccine PAGE 44
TIP Leftover oil from olives can be saved to add to a dressing or other pasta dishes.
43 pressing on firmly. Cajun Beef and uncovered overnight. 2 Using a skewer or Stanley 3 Heat enough vegetable oil in Corn Kebabs knife, pierce holes all over rind, a large, non-stick frying pan to being very careful not to cut shallow fry over a medium to SERVES 4 through to the meat. Pat rind high heat. Add chicken. Cook for PREP & COOK 25 MINS dry with absorbent kitchen 3 to 4 minutes on each side, until 425g packet corn cobettes paper, then spray with cooking golden and cooked through. 700g thick beef rump steak, oil. Rub well with 2 tsps salt. 4 Meanwhile, prepare slaw kit trimmed Place pork, rind-side up, on according to packet directions. 1 tblsp Cajun seasoning a wire rack in a roasting pan Add mango. Gently toss to 1 large green capsicum, cut lined with foil. combine. into 3cm pieces 3 Cook in a very hot oven 5 Serve chicken with slaw and 1 large red onion, cut into 3cm (240C) on middle shelf for fries (optional). pieces about 40 minutes, or until rind 200g tub tzatziki dip is golden and crispy. Reduce temperature to moderately Salmon and 1 Boil, steam or microwave slow (160C). Cook a further corn until tender. Cool slightly. 25 minutes, or until cooked Tomato Cut each cob in half. through and juices run clear. 2 Cut beef into 4cm pieces. Remove from oven. Rest pork Fettuccine Smokey Pork Toss beef with seasoning in a 10 minutes. SERVES 4 bowl. with Avocado 3 Thread corn, beef, capsicum 4 Meanwhile, to make sauce, PREP & COOK 20 MINS heat a lightly oiled saucepan 375g fettuccine Nectarine Salad and onion alternately onto skewers. Spray with cooking over medium to low heat. Add 120g halved green marinated ginger and chilli. Cook, stirring, SERVES 4 olive oil. olives for 1 to 2 minutes, until fragrant PREP & COOK 20 MINS 500g skinless salmon fillets 4 Heat a lightly oiled barbecue and slightly softened. Stir in 1 red onion, thinly sliced 2 x 250g packets Pork Steaks grill plate over a medium heat. sauces, honey and 2 tblsps 400g ripe tomatoes, chopped – Sweet & Smokey BBQ Add kebabs. Cook, turning water. Bring to boil. Reduce 1 cup torn fresh basil leaves, plus Glaze regularly, for about 8 to 10 heat and simmer for 2 minutes, extra to garnish 10 sourdough bread slices minutes, or until cooked to or until slightly thickened. 2 firm ripe nectarines your liking. 5 Cut pork into squares with 1 Cook fettuccine in a large 100g baby rocket leaves 5 Serve kebabs with tzatziki. a large, serrated knife. Serve saucepan of boiling, salted water 1 large avocado, sliced with sauce, steamed rice and until tender. Drain. Cover to keep ⅔ cup bottled Yoghurt Ranch Asian greens (optional). warm. Dressing & Dip (see Tip) Crispy Pork 2 Drain olives, reserving oil.
1 Heat a lightly oiled barbecue Belly with Tandoori 3 Meanwhile, season salmon grill plate over a medium with salt and pepper. Heat a heat. Add pork. Cook for 6 Honey Hoisin Chicken large, deep, non-stick frying minutes. Turn pork over. Cook pan over a medium to high for a further 2 minutes, or until Sauce Schnitzel with heat. Cook salmon for about 3 pork is tender. Remove. Rest, minutes on each side, or until loosely covered with foil for 2 SERVES 4 PREP & COOK 1 HOUR, Mango Slaw cooked to your liking. Remove. minutes. Cut pork diagonally Cover with foil. Break into 15 MINS SERVES 4 pieces. in half. PREP & COOK 25 MINS 2 Heat same grill plate over a 1kg piece boneless pork 4 Heat same frying pan with 2 high heat. Add bread slices. belly (see Tip) 4 chicken breast schnitzels tblsps of the reserved oil over a Cook for about 1 to 2 minutes SAUCE (500g) medium heat. Add onion. Cook, on each side, or until lightly 3cm piece fresh ginger, 2 tblsps tandoori paste stirring occasionally, for about 2 toasted. Remove. peeled, sliced, cut into thin ⅓ cup Greek yoghurt minutes, or until soft. strips 1½ cups panko breadcrumbs 5 Add tomatoes. Cook, stirring, 3 Cut nectarines in half. 1 long red chilli, halved, 350g packet Kale Slaw Kit for 2 minutes, or until just soft. Remove stones. Cut into deseeded, cut into thin 1 large mango, chopped Add olives. Season with salt and wedges. strips 1 Place chicken in a large pepper. Stir for 1 minute, or until 4 To serve, place rocket on ⅓ cup hoisin sauce shallow dish. Add combined hot. a serving platter. Top with 1 tblsp soy sauce paste and yoghurt. Rub over 6 Stir in pasta and torn basil, pork, nectarine wedges and 1 tblsp honey chicken to coat evenly. Cover then gently stir through salmon. avocado. Drizzle over dressing. Season with salt and pepper. 1 Place pork, rind-side up, and refrigerate for 30 minutes. 7 Serve with grated parmesan Serve with bread slices. on an oven tray lined with 2 One at a time, coat chicken and lemon wedges (optional). baking paper. Refrigerate schnitzels in breadcrumbs, Garnish with extra basil leaves.
44 NEW IDEA FOOD
6 INGREDIENTS
TIP Shredded roasted chicken meat can bought from the deli counter at major supermarkets. We used Gran Luchito Tomatillo Enchilada Sauce with Coriander & Jalapeno but it can be replaced with any type of enchilada sauce.
Baked Chicken Enchiladas PAGE 51
45 TIP Stir Fry Kit with Honey Soy Sauce Sachet and Birch & Waite Sichuan Style Stir Fry Sauce are both available from major Woolworths supermarkets. Use reserved honey and soy sauce sachet in a stir-fry or dressing.
Sichuan Lamb Stir-Fry PAGE 51
46 NEW IDEA FOOD
6 INGREDIENTS
Caprese Melon Skewers PAGE 51
TIP You’ll need about 10 x 17cm-long wooden skewers for this recipe. Skewers can be prepared several hours ahead. Cover and refrigerate until ready to serve. Serve them plain or drizzled with balsamic glaze and extra virgin olive oil.
47 6 INGREDIENTS
TIP Process the soft bread centre into breadcrumbs, seal in a snap- lock bag and freeze. Add thawed breadcrumbs to hamburger patties, meatloaf or mix with cheese and sprinkle over pasta bakes for a tasty, baked topping.
Pesto Chicken Baguette Melts PAGE 51
48 NEW IDEA FOOD
Cheesy Bacon and French Onion Cob PAGE 51
TIP Cob is best eaten warm but can be served at room temperature. Serve with different vegies if you like. Try celery or capsicum sticks, blanched asparagus spears or broccoli florets.
49 6 INGREDIENTS
Teriyaki Beef Rice Paper Rolls PAGE 51
TIP Rice paper rolls are best served on the day of making. Cover with damp absorbent kitchen paper and refrigerate for up to three hours before serving. We used a thick teriyaki sauce in this recipe.
50 NEW IDEA FOOD
Baked Chicken 3 minutes, or until browned. Remove. 2 cups grated mozzarella cheese 3 Combine bacon, cheeses, sour cream and soup mix in Enchiladas 3 Reserve honey and soy 4 shortcut bacon rashers, finely chopped a large bowl. Spoon cheese mixture into cob. Top with cob sauce sachet from packet for SERVES 4 another use. Heat same oiled lid. 1 Cut baguette in half PREP & COOK 45 MINS wok. Add vegetables from 4 Cook in a moderate oven horizontally. Pull out soft bread 3 cups shredded roasted packet and onions. Stir-fry for centre and keep for another (180C) for 25 to 30 minutes, or chicken meat (450g) about 1 minute. use (see Tip). until filling is warm and cob is 2½ cups Perfect Mexican 4 Return lamb to wok with stir- golden and crisp. 2 Place baguette halves on Cheese (250g) fry sauce. Stir-fry until sauce is a large oven tray lined with 5 Serve warm with bread 40g sachet Fajita Spice Mix boiling and hot. Remove from baking paper. Spread dip chunks, red radishes, baby 400g packet Tomatillo heat. Stir through cashews. evenly over the inside. carrots and halved baby Enchilada Sauce with 5 Meanwhile, heat rice cucumbers (optional). 3 Toss chicken in a bowl Coriander & Jalapeno according to packet directions. with tomatoes and half the 6 x 20cm flour tortillas 1 avocado, mashed 6 Serve stir-fry with rice. cheese. Fill baguettes with Teriyaki Beef chicken mixture. Scatter 1 Combine chicken, 1 cup of Caprese Melon over combined bacon and Rice Paper cheese, spice mix and half of remaining cheese. the sauce in a large bowl. Skewers 4 Cook in a moderate oven Rolls 2 Spoon ½ cup of the chicken (180C) for 15 to 20 minutes, or MAKES 10 MAKES ABOUT 10 until bread is crisp and tops mixture onto each tortilla. PREP & COOK 30 MINS PREP 40 MINS are golden. Roll to enclose filling. Arrange tortillas, seam-side down and ½ large rockmelon (about 300g packet Beef Strips 5 Cut into large pieces. Serve side-by-side, in an oiled 24cm 800g), seeds removed Teriyaki Style sprinkled with rocket leaves x 30cm (8-cup capacity) ½ large honeydew melon 10 x 16cm round rice paper and drizzled with olive oil rectangular ovenproof dish. (about 800g), seeds sheets (optional). Pour over remaining sauce. removed 10 large fresh mint leaves, plus Scatter over remaining cheese. Small wedge of seedless extra to garnish
3 Cook in a moderate oven watermelon (about 900g) Cheesy Bacon ½ small fresh pineapple 100g packet sliced prosciutto (450g), halved lengthways, (180C) for about 30 minutes, or until golden and cheese is 20 large fresh basil leaves and French peeled, thinly sliced 220g tub cherry bocconcini, ½ x 300g packet Iceberg melted. drained Onion Cob Lettuce Mix 4 Serve enchiladas with 2 tblsps teriyaki sauce, plus avocado, halved mini 1 Using a 3cm melon baller, SERVES 6–8 extra to serve tomatoes, sour cream and lime scoop balls from rockmelon, PREP & COOK 45 MINS wedges (optional). honeydew and watermelon. 1 Heat an oiled, non-stick 450g cob loaf (17cm diameter) frying pan over a high heat. 2 Cut prosciutto slices in half 150g shortcut bacon, finely Add beef in two batches. Stir- Sichuan Lamb lengthways. chopped fry for about 2 minutes, or until 3 Thread basil-wrapped 200g packet Spring Onion cooked through. Transfer to a Stir-Fry bocconcini, melon balls and & Chives Cream Cheese, plate. prosciutto alternately onto chopped SERVES 4 ¾ cup shredded Strong & 2 Working with one rice paper wooden skewers. PREP & COOK 20 MINS Bitey Vintage Cheese sheet at a time, submerge 4 Arrange skewers on a platter. it in a shallow dish of warm 540g lamb leg steaks, cut into 300ml tub sour cream Serve drizzled with balsamic water for about 10 seconds. strips 40g packet French onion glaze and olive oil (optional). Transfer to a clean bench lined 550g packet Stir Fry Kit with soup mix with damp absorbent kitchen Honey Soy Sauce Sachet 1 Using a serrated knife, cut 5 green spring onions, cut into Pesto Chicken 3cm off the top of the cob. paper.
batons 3 Place a mint leaf across
Pull away the soft bread from 200g packet Sichuan Style Baguette Melts inside the cob, leaving a ½cm centre of sheet. Top with 3 Stir Fry Sauce to 4 pieces pineapple, a few SERVES 2-4 thick shell. Tear soft bread into ½ cup roasted salted cashews strips of beef and some lettuce PREP & COOK 30 MINS chunks. Place cob and bread 450g packet microwave mix. Drizzle with sauce. chunks on a large oven tray Jasmine rice 1 baguette (about 320g - lined with baking paper. 4 Starting from end closest to 45cm) you, lift rice paper over filling, 1 Season lamb with salt and 2 Heat a medium, non-stick 100g tub basil pesto dip fold in sides and roll up firmly. pepper. frying pan over medium heat. 2 cups shredded roasted Repeat to make 10 in total. 2 Heat an oiled, large wok over Add bacon. Cook, stirring, for chicken meat (300g) 5 Garnish rolls with extra mint a high heat. Add lamb in two about 3 minutes, or until crisp. 200g punnet medley cherry leaves. Serve with extra sauce batches. Stir-fry for about 2 to Drain on absorbent kitchen tomatoes, sliced and hot chilli sauce (optional). paper.
51 TIP Fish fingers can be replaced with any frozen, crumbed fish, or for a change, use cooked crumbed chicken schnitzels, cut into thick strips. We used Mission Street Tacos but any mini tortillas can be used.
Fish Finger Tortillas with Watermelon Salsa PAGE 56
52 NEW IDEA FOOD
6 INGREDIENTS
TIP Pork steaks can be used instead of chicken. Snow peas can be replaced with sliced capsicum.
Charred Chicken with Thai Noodle Salad PAGE 56
53 TIP If you don’t have an ovenproof frying pan, transfer sweet potato mixture to an ovenproof dish of a similar size before topping with cheese and haloumi. Cooking time may vary slightly.
Haloumi Sweet Potato and Zucchini Bake PAGE 56
54 NEW IDEA FOOD
6 INGREDIENTS
Japanese Vegetable Pancakes PAGE 56
TIP Pancakes can be made several hours ahead. Reheat, covered with foil, in a moderate oven (180C) for about 10 minutes.
55 6 INGREDIENTS
Fish Finger Haloumi Sweet Japanese
Charred Tortillas with Potato and Vegetable Chicken with Watermelon Zucchini Bake Pancakes Thai Noodle Salsa SERVES 4-6 MAKES 10 Salad PREP & COOK 35 MINS PREP & COOK 25 MINS MAKES 8 3 sweet potatoes (1kg), 4 eggs PREP & COOK 30 MINS SERVES 4 trimmed, cut into 1cm - thick ¾ cup self-raising flour PREP & COOK 20 MINS 375g box frozen fish fingers slices 250g packet Stir Fry Mix 8 x 14cm mini tortillas (see 500g packet Chicken Breast 4 medium zucchini (700g), Superfood Vegetables Tip) Steaks – Lemon & Herb cut into 1cm-thick slices 4 green spring onions, finely Chipotle mayonnaise, to serve 315g packet Thai Style Salad 500g jar tomato and basil sliced, plus extra to garnish Kit pasta sauce ½ cup tonkatsu sauce WATERMELON SALSA 100g Chinese cabbage, 260g jar chargrilled capsicum, ⅓ cup Kewpie mayonnaise 3 cups chopped watermelon shredded (about 2 cups) drained, coarsely chopped (about 450g), cut into 1cm 1 Whisk eggs in a large bowl. 150g snow peas, shredded 1½ cups grated pizza cheese cubes Gradually whisk in flour. Stir ½ cup fresh coriander leaves, 180g block haloumi, thinly ⅓ cup drained, pickled in vegetables, onions and 2 plus extra to garnish sliced jalapenos, finely chopped tblsps of sauce until combined. 100g packet crispy noodles 1 cup chopped fresh coriander, 1 Place sweet potato in a 2 Heat a well-oiled, large, plus extra sprigs to serve 1 Heat a lightly oiled barbecue microwave safe dish. Cover. non-stick frying pan over a grill plate over a medium to Microwave on High (100%) medium heat. Spoon ⅓ cup 1 To make salsa, combine all high heat. Add chicken. Cook for 6 to 8 minutes, or until just of mixture into pan. Flatten ingredients in a large bowl. for 3 to 4 minutes on each tender. slightly. Repeat to make three Season with salt and pepper. side, or until cooked. Remove. pancakes. 2 Arrange fish fingers in a 2 Heat an oiled ovenproof 2 Meanwhile, to make salad, frying pan (26cm in diameter) 3 Cook for about 3 minutes single layer on a large, non- place salad kit in a large over a medium to high heat. on each side, or until golden stick oven tray. Cook according bowl, reserve dressing. Add Add zucchini. Cook, turning brown and cooked through. to packet directions. cabbage, snow peas and occasionally, for about 4 Remove. Cover to keep warm. 3 Meanwhile, heat a lightly coriander. Toss to combine. minutes, or until browned. Repeat with remaining mixture oiled, medium, non-stick frying 3 Just before serving, add Stir in sweet potato, sauce to make 10 pancakes in total. pan over a medium to high noodles and dressing to salad. and capsicum. Season with heat. Add tortillas, one at a 4 Top pancakes with sauce Toss well. Transfer to a serving salt and pepper. Bring to boil. time. Cook for 1 to 2 minutes and mayonnaise. Garnish with plate. Top with sliced chicken. Remove from heat. on each side until lightly green onions. Serve with sliced Garnish with coriander leaves. 3 Scatter over cheese. Arrange red radishes, pickled ginger browned. Transfer to a plate. Serve with lime wedges haloumi on top. and toasted sesame seeds Cover with foil to keep warm. (optional) (optional). 4 To serve, spread a little 4 Cook in a hot oven (200C) mayonnaise over each for about 15 minutes, or until tortilla, top with salsa and fish cheese is golden. Remove. fingers. Serve with remaining 5 Garnish with fresh basil mayonnaise and lime wedges leaves. Serve with crusty bread (optional). Garnish with extra (optional). coriander sprigs.
56 NEW IDEA FOOD
6 INGREDIENT DESSERTS
Indulge your sweet tooth and create delightful
desserts using just six simple ingredients
57 White Choc Panna Cotta PAGE 63
TIP Pana cottas can be made up to two days ahead. Keep covered in fridge. Top with fresh fruit of your choice just before serving.
58 NEW IDEA FOOD
6 INGREDIENT DESSERTS
Neapolitan Ice-Cream Lamington Log PAGE 63
TIP Soften ice cream in tub to avoid mixing flavours. Ice Magic can be replaced with melted chocolate.
59 Bumble Berry Pie PAGE 63
TIP Replace mixed berries with frozen blueberries or raspberries, if preferred. Pie can be made one day ahead. Cool completely in pan, cover with foil and refrigerate. To serve, uncover and reheat in a moderately slow oven (160C) for 15 to 20 minutes.
60 NEW IDEA FOOD
6 INGREDIENT DESSERTS
TIP If you don’t have an espresso machine, replace espresso coffee with 1 tblsp instant coffee granules dissolved in 1 cup boiling water. Use any caramel flavoured ice-cream. Liqueur can be replaced with Amaretto or Kahlua.
Caramel Tiramisu Affogato PAGE 63
61 Frozen Lemon Blueberry Tart PAGE 63
TIP Blueberries can be replaced with raspberries, mango or passionfruit.
62 NEW IDEA FOOD
6 INGREDIENT DESSERTS
grease pan. heatproof glasses (about
1 Lightly grease a large, deep 300ml capacity). Pour over White Choc loaf pan (base measures 2 Cut the larger berries in mix (eg strawberries and half the coffee mixture. Top 11.5cm x 20cm x 9cm deep). each with a generous scoop Panna Cotta Line base and sides with a blackberries) into smaller of ice-cream. Pour over double layer of baking paper, pieces so all berries are remaining coffee mixture. SERVES 4 extending paper 5cm above roughly uniform in size. PREP & COOK 20 MINS Place berries in a large 3 Top with whipped cream pan edges. bowl. Add ¼ cup firmly and chocolate. Serve 300ml carton pure cream 2 Split 8 lamingtons in half. immediately. packed brown sugar and ¼ ⅔ cup milk Arrange lamington halves, cup oats. Toss to coat. 100g white chocolate, cut-side up, in a single layer chopped over base of prepared pan, 3 Place flour in a large bowl Frozen Lemon ¼ cup caster sugar trimming to fit. with remaining sugar and 1 tsp vanilla bean paste 3 Stand ice-cream at room oats. Stir in butter, until Blueberry Tart 2 tsps gelatine well combined. Press two- temperature until slightly SERVES 8 thirds of the oat mixture 1 Heat cream, milk, softened. PREP 25 MINS evenly over base and 2cm chocolate, sugar and vanilla 4 Spread jam over lamingtons up the side of prepared 250g packet ginger nut in a medium saucepan in pan. Spoon over ice-cream pan. Scatter berry mixture biscuits, broken into over a medium heat until to half fill the pan. Smooth top. over base (including any pieces the chocolate has melted Press three whole lamingtons sugar and oats remaining 1 cup flaked coconut (50g), and mixture is hot. Do not randomly into ice-cream. in bowl). Sprinkle over the toasted, plus extra to boil. Remove. Stand for 5 Scatter over raspberries. Top remaining oat mixture, then decorate minutes. with remaining ice-cream. pecans and press lightly 50g unsalted butter, 2 Sprinkle gelatine over Smooth top. with fingertips. Place pan melted 2 tblsps water in a small 5 Arrange remaining on an oven tray. 1 litre tub vanilla bean ice- heatproof jug. Stand jug lamington halves, cut-side 4 Cook in a moderate cream in a small saucepan of down, in a single layer over oven (180C) for about 30 350g jar lemon curd simmering water. Stir ice-cream, trimming to fit. minutes, or until golden 125g punnet blueberries, until gelatine is dissolved. Press down firmly. Freeze, brown. Stand in pan 20 plus extra to decorate Remove. Stir into cream overnight until firm. minutes. Remove side of mixture. 1 Grease a 24cm round, 6 Place chocolate in a pan. loose-base flan tin (3cm 3 Divide mixture evenly heatproof bowl. Add cream. 5 Serve warm or at room deep). among four serving glasses Stir until smooth. Cool. temperature with vanilla ice- (1¼-cup capacity). Cover. 2 Process biscuits in a 7 To serve, invert log onto a cream (optional). Refrigerate for about 6 food processor until finely serving plate. Remove lining hours, or overnight until crushed. Add coconut paper. Drizzle over chocolate set. sauce. Decorate with extra Caramel and butter. Process until combined. Reserve 2 tblsps 4 Serve panna cotta topped raspberries. with sliced rockmelon and Tiramisu for the top. Press remaining over base and up sides of passionfruit (optional). Bumble Berry Affogato prepared tin. Refrigerate. 3 Spoon ice-cream into a Neapolitan Pie SERVES 4 large bowl. Stand at room PREP 15 MINS Ice-Cream SERVES 6-8 1 cup hot strong espresso temperature for about 10 minutes, or until slightly PREP & COOK 45 MINS Lamington Log 2 cups frozen mixed berries coffee (see Tip) 2 tblsps hazelnut-flavoured softened. 4 Spread curd over SERVES 8–10 (280g) liqueur biscuit base. Scatter over PREP 20 MINS 1 cup firmly packed brown 8 sponge finger (savoiardi) blueberries. Spoon over sugar biscuits, broken into pieces ice-cream. Smooth top. 2 x 350g packets 6 jam 1¾ cups quick oats 457g tub caramel ice-cream Scatter over reserved lamingtons 1 cup self-raising flour (see Tip) biscuit crumbs. Freeze 2 litre tub Neapolitan ice- 175g unsalted butter, melted Whipped cream, to serve overnight until firm. cream ½ cup roughly chopped Chopped dark hazelnut ⅓ cup raspberry jam 5 To serve, remove side pecans chocolate, to serve 125g punnet raspberries, plus from tin. Transfer tart to extra to decorate 1 Invert base of a 22cm 1 Combine coffee and liqueur serving plate. Decorate 50g dark chocolate, chopped springform pan (base in a small heatproof jug. with extra blueberries and ¼ cup pure cream, heated measures 21cm). Lightly 2 Divide biscuits among four flaked coconut.
63 Choc Cherry Ripe Ice-Cream Cake PAGE 67
TIP Chocolate ice-cream can be replaced with chocolate chip or vanilla ice-cream, if preferred. Cake can be made to the end of step 4 one week ahead. Before removing from pan, place a hot damp cloth over clip on the side for a few minutes to prevent clip from breaking.
64 NEW IDEA FOOD
6 INGREDIENT DESSERTS
TIP For individual servings, divide mixture among six, 300ml-capacity individual serving glasses.
Mango and Lime Yoghurt Mousse PAGE 67
65 6 INGREDIENT DESSERTS
Raspberry Cheesecake Ice- Cream Log PAGE 67
TIP For a more intense berry flavour, replace vanilla ice-cream with berry-flavoured ice- cream.
66 NEW IDEA FOOD
Choc Cherry Raspberry and jam together in a medium bowl with a fork. Ripe Ice-Cream Mango and Cheesecake Ice- 4 Place ice-cream in a large bowl. Stand at room Cake Lime Yoghurt Cream Log temperature for about 10 minutes, or until slightly SERVES 6 PREP & COOK 30 MINS Mousse SERVES 8-10 PREP 20 MINS softened. Do not melt. 5 Process cream cheese and SERVES 6 585g packet chocolate mud 350g packet mini jam sponge sugar in a food processor PREP & COOK 30 MINS cake rolls (6) until smooth. Add ice-cream. 1½ x 1 litre tubs Rich Ultra ¾ cup caster sugar 125g punnet raspberries, plus Process until combined. Chocolate Ice-cream 3 tsps powdered gelatine extra to decorate Pour over sponge slices in 2 x 52g Cherry Ripe chocolate 2 medium ripe mangoes ¼ cup raspberry jam pan. Dollop over mashed bars, chopped, plus extra to (about 350g each), peeled, 1 litre tub vanilla ice-cream raspberries. Gently swirl serve chopped, plus extra to 250g block cream cheese, through ice-cream mixture CHERRY SAUCE decorate chopped, at room with a flat-blade knife. 1 tblsp cornflour 1 tsp finely grated lime rind, temperature 6 Arrange remaining sponge 680g jar morello cherries plus extra to decorate ¼ cup icing sugar mixture, roll slices over ice-cream 1 tblsp caster sugar 1½ cups Greek yoghurt plus extra to decorate mixture in five rows of three 2 egg whites slices to match pattern over 1 Invert base of a 20cm round 1 Lightly spray a 13cm x 24cm 1 Stir ½ cup sugar and (top measurement) x 7cm base of pan. Cover with foil. springform pan. Grease and ½ cup water in a small deep, large loaf pan with Freeze overnight. line base and side with baking paper. saucepan over a medium oil. Line base and sides with 7 Remove log from freezer 5 heat until sugar is baking paper, extending paper to 10 minutes before inverting 2 Crumble cake, discard dissolved. Bring to boil. 4cm above pan edges. onto a serving plate. Remove icing. Process cake in a food Gently boil, without stirring, 2 Cut each sponge roll into lining paper. Decorate with processor until fine crumbs for 5 minutes. Remove from five slices. Arrange five rows extra raspberries. Dust with form. Press half of the cake heat. Cool 3 minutes. of three slices over base of extra icing sugar. Serve sliced. crumbs evenly over base of prepared pan. 2 Meanwhile, sprinkle prepared pan. gelatine over ¼ cup water 3 Coarsely mash raspberries 3 Spoon ice-cream into a in a small heatproof jug. large bowl. Stand at room Sit jug in a pan of gently temperature for about 10 simmering water. Stir minutes, or until slightly until gelatine is dissolved. softened. Gently stir in Cherry Remove. Ripe. 3 Place mango and rind in 4 Spoon half of the ice-cream a heatproof blender. Add over cake base in pan. Smooth hot sugar syrup. Blend until top. Sprinkle over remaining smooth. Sieve mango puree cake crumbs and press down through a sieve over a large lightly. Top with remaining bowl. Whisk in gelatine ice-cream. Smooth top. Cover. mixture, then yoghurt, until Freeze overnight until firm. combined. 5 Meanwhile, to make cherry 4 Beat egg whites in a sauce, combine cornflour small bowl of electric with 2 tblsps water in a small mixer until soft peaks form. bowl. Stir until smooth. Drain Gradually beat in remaining cherries, reserving liquid. ¼ cup sugar. Continue Combine cherry liquid, beating for a further 2 cornflour mixture and sugar in to 3 minutes, or until a small saucepan. Stir over a sugar is dissolved. Using medium heat until thickened. a wire whisk, fold egg Add cherries. Stir to combine. white mixture into mango Transfer to a heatproof bowl. mixture. Pour mixture into Cool slightly. Cover. Refrigerate a large serving bowl (about until cold. 8 to 10-cup capacity). 6 To serve, remove side of pan Refrigerate for 4 hours, or (see Tip). Transfer ice-cream overnight until set. cake to a serving plate. Spoon 5 Serve mousse decorated over sauce. Scatter over extra with extra mango and lime Cherry Ripe. rind. Whether it’s for a quick snack or dessert, freshly baked muffins are always a hit
68 NEW IDEA FOOD
MUFFINS
TIP Replace raspberries with blueberries, if preferred. Dutch processed cocoa powder imparts a rich, chocolatey flavour and dark colour. It’s available from major supermarkets. Replace with regular cocoa powder, if preferred.
Choc-Hazelnut and Raspberry Dessert Muffins
MAKES 6 PREP & COOK 45 MINS ¾ cup buttermilk chopped 3 Sift flour, cocoa and soda cooked when tested with a 125g unsalted butter, melted, Vanilla ice-cream, to serve into a large bowl. Stir in sugar skewer. Stand in pan for 10 cooled NUTELLA SAUCE and hazelnut meal, then minutes. Transfer to a wire 2 eggs, lightly beaten ⅔ cup Nutella raspberries. Make a well in rack. 1¼ cups self-raising flour ⅓ cup milk the centre. Stir in buttermilk 5 To make sauce, whisk Nutella ¼ cup Dutch processed cocoa mixture until just combined. and milk in a small saucepan powder 1 Line a 6-hole Texas muffin (Do not over-mix.) Divide over a medium to low heat ½ tsp bicarbonate of soda pan (¾-cup capacity) with evenly among wraps in pan. until combined and warm. ¾ cup caster sugar large paper muffin wraps. Sprinkle with hazelnuts. Remove. ½ cup hazelnut meal 2 Whisk buttermilk, butter 4 Cook in a moderate oven 6 To serve, remove warm 1 cup frozen raspberries and eggs in a large jug until (180C) for about 25 to 30 muffins from wraps. Serve with ½ cup hazelnuts, coarsely combined. minutes, or until muffins are ice-cream and the warm sauce.
69 MUFFINS
Blueberry and Lemon
TIP Poppyseed Muffins You will need about 3 MAKES 12 large bananas (350g). Over- PREP & COOK 35 MINS ripe bananas are best as they ½ cup Greek yoghurt butter, eggs, rind and impart a sweet banana flavour. ¼ cup milk yoghurt mixture. Stir until Muffins will keep in an 1 tblsp poppy seeds just combined. (Do not airtight container for up 1¾ cups self-raising flour over-mix.) Fold in half the to three days. ¾ cup caster sugar blueberries. 125g unsalted butter, 4 Divide evenly among melted, cooled paper wraps in pan. Sprinkle 2 eggs, lightly beaten with remaining blueberries. 2 tsps finely grated lemon 5 Cook in a moderate oven rind (180C) for about 20 minutes, 125g punnet blueberries or until muffins are cooked LEMON ICING when tested with a skewer. ¾ cup icing sugar mixture Stand in pan for 10 minutes. 3-4 tsps lemon juice Transfer to a wire rack. 1 Line a 12-hole muffin pan 6 For icing, place icing (⅓-cup capacity) with paper sugar in a small bowl. muffin wraps. Stir in enough juice to 2 Stir yoghurt and milk into form a smooth, pouring poppy seeds in a bowl. consistency.
3 Combine flour and sugar 7 Drizzle icing over muffins.
in a large bowl. Make a Stand at room temperature well in the centre. Add to set.
TIP Iced muffins will keep for up to three days, stored in an airtight container in a cool place. Try replacing lemon Banana S’mores Muffins rind and juice with orange for a change. MAKES 12 PREP & COOK 30 MINS 1 ⅔ cups self-raising flour marshmallows and Choc Bits. ½ tsp bicarbonate of soda Make a well in the centre. ⅔ cup firmly packed brown 3 Add banana, eggs, butter sugar and milk. Stir until just 1 cup assorted mini combined. (Do not over-mix.) marshmallows 4 Divide evenly among ¾ cup Milk Choc Bits paper cases. Sprinkle with 1 cup mashed ripe banana remaining marshmallows and 2 eggs, lightly beaten Choc Bits. 75g unsalted butter, melted, cooled 5 Cook in a moderate oven 2 tblsps milk (180C) for about 20 minutes, or until muffins are cooked 1 Line a 12-hole muffin pan when tested with a skewer. (⅓-cup capacity) with deep Stand in pan for 10 minutes. paper cases. Transfer to a wire rack. 2 Sift flour and soda into 6 Serve muffins warm or at a large bowl. Stir in sugar room temperature. and ½ cup each of the
70 NEW IDEA FOOD
SWEET SPOT
TIP Slice can be made up to three days ahead. Store in an airtight container in the fridge.
Tiramisu Cheesecake Slice
Pure indulgence, baked or no-bake, it’s the perfect dessert!
71 Tiramisu Blueberry Pecan Cheesecake Pie Cheesecake Slice SERVES 12 SERVES 16 PREP & COOK 1 HOUR, PREP & COOK 40 MINS 30 MINS
125g unsalted butter, melted 125g unsalted butter, melted Milk chocolate balls and cocoa Icing sugar mixture, to decorate powder, to decorate FILLING FILLING 2 x 250g blocks cream cheese, 3 tsps powdered gelatine chopped, at room temperature 250g block cream cheese, ½ cup firmly packed brown sugar chopped, at room temperature 2 tsps vanilla extract ⅓ cup caster sugar 3 eggs 2 tsps vanilla bean paste 300ml tub sour cream 300ml tub thickened cream TOPPING Blueberry Pecan 2 tsps instant coffee granules 1 egg Pie Cheesecake GANACHE ½ cup firmly packed brown sugar 180g block dark chocolate, 2 tblsps maple syrup chopped 1 cup pecans (100g), chopped ⅔ cup thickened cream 125g punnet blueberries
1 Grease a 19cm x 30cm lamington 1 Invert base of a 22cm springform
pan. Line base and sides with baking pan (base measures 21cm). Grease paper, extending paper 3cm above and line base and side with baking pan edges. paper.
2 Process biscuits in a food 2 Process biscuits in a food
processor until finely crushed. Add processor until finely crushed. Add butter. Process until combined. Press butter. Process until combined. evenly over base of prepared pan. Press over base of prepared pan. Place on an oven tray. Refrigerate, 3 To make filling, sprinkle gelatine while making the filling. over ¼ cup water in a small, heatproof jug. Sit jug in a saucepan 3 To make filling, process cream of simmering water. Stir until cheese, sugar and vanilla in dissolved. Remove. Cool slightly. same, clean food processor until smooth. Add eggs, one at a time, 4 Process cream cheese, sugar and processing until just combined. vanilla in same, clean food processor Add sour cream. Process until until smooth. With the motor still smooth. Pour over biscuit base. operating, gradually pour in gelatine mixture until combined. 4 Cook in a slow oven (150C) for 30 minutes. Remove from oven. 5 Beat cream in a large bowl of an electric mixer until soft peaks form. 5 To make topping, whisk egg, Dissolve coffee in 1 tblsp water. sugar and syrup in a medium bowl Stir into cream with cream cheese until combined. Stir in pecans. mixture. Spread over biscuit base. Scatter blueberries over hot Refrigerate while making ganache. cheesecake. Gently spoon (don’t pour) topping around blueberries. 6 To make ganache, place chocolate Carefully return to oven. and cream in a heatproof bowl sitting over a saucepan of simmering 6 Cook for a further 35 minutes, or water. Stir until smooth. Remove. until just set. Cheesecake should Cool to room temperature. have a slight wobble in the centre. Turn off oven. Cool in oven, with 7 Spread ganache over slice. door ajar, for 1 hour. Refrigerate for Refrigerate for 4 hours, or until set. 4 hours, or overnight until firm. 8 Lift slice from pan. Decorate with 7 Remove side of pan. Transfer chocolate balls and dust with sifted cheesecake to a serving plate. cocoa. Cut into pieces. Dust with sifted icing sugar.
72 NEW IDEA FOOD
SWEET SPOT
TIP Cheesecake can be made up to one day ahead. Keep refrigerated. Remove 30 minutes before serving. Fresh blueberries can be replaced with frozen.
73 SWEET SPOT
Raspberry Shortcake Cheesecake
SERVES 12 PREP & COOK 45 MINS 250g packet Scotch Finger 1 Invert base of a 23cm (100%) for 1 minute. Stir combined. Fold in whipped biscuits springform pan (base until smooth. Cool for about cream. Gently fold through 100g unsalted butter, measuring 22cm). Grease 20 minutes. marshmallow to create a melted base and side, lining base 4 Meanwhile, sprinkle marbled effect. Spoon over 2 tblsps raspberry conserve with baking paper. gelatine over ¼ cup water in biscuit base. Fresh raspberries, to 2 Process biscuits in a a small heatproof jug. Sit jug 6 Stir conserve in a small decorate food processor until finely in a saucepan of simmering bowl until smooth. Drizzle FILLING crushed. Add butter. water. Stir until dissolved. over top of filling. Gently 200g pink marshmallows Process until combined. Remove jug from pan. Cool swirl through filling to 2 tsps powdered gelatine Press evenly over base and slightly. create a marbled effect. 2 x 250g blocks cream three-quarters of the way 5 Beat cream cheese and Refrigerate, covered, cheese, chopped, at room up the side of prepared pan. sugar in a large bowl of an overnight. temperature Refrigerate. electric mixer until smooth. 7 Remove side of pan. ¼ cup caster sugar 3 To make filling, place With motor operating on a Transfer cheesecake to a 300ml tub thickened cream, marshmallows and ¼ cup low speed, pour in cooled serving plate. Decorate with whipped water in a large heatproof gelatine mixture in a thin, raspberries. bowl. Microwave on High steady stream, beating until
TIP Undecorated cheesecake can be made up to two days ahead. Store in an airtight container in the fridge. Decorate just before serving.
74 NEW IDEA FOOD
QUICK WEEKNIGHTS
TIP Tabouli is available from the deli section of major supermarkets. If you prefer, shred lettuce and combine with finely chopped tomatoes, spring onions and mint. Toss with lemon juice and olive oil.
Quick and clever recipes, perfect for even the busiest of
Beef Pita Wraps with Tabouli
SERVES 4 PREP & COOK 20 MINS 1 onion, halved, thinly sliced rounds Cook, stirring, for 3 minutes, Stir in juice and pine nuts. 2 cloves garlic, crushed 360g tabouli (3 cups), to or until soft. Increase heat to Season with salt and pepper. 500g beef mince serve high. 3 Spread dip evenly over 3 tsps ground cumin Chilli sauce, to serve 2 Add mince and cumin to bread rounds. Divide beef 2 tblsps lemon juice pan. Cook, stirring to break up then tabouli evenly down the 1 Heat an oiled, large, non-stick ⅓ cup pine nuts, toasted mince, for about 5 minutes, centre. Drizzle with chilli sauce. frying pan over a medium 200g tub eggplant dip or until browned and cooked Roll up to serve. heat. Add onion and garlic. 4 large Lebanese bread through. Remove from heat.
75 Pumpkin and Mushroom Linguine Alfredo SERVES 4 PREP & COOK 25 MINS 375g linguine 1 cup frozen peas 850g butternut pumpkin, peeled, chopped 1½ cups vegetable stock 250g button mushrooms, quartered 2 cloves garlic, crushed ¾ cup milk ⅓ cup chopped fresh parsley Finely grated parmesan, to serve
1 Cook pasta in a stockpot
of boiling, salted water until tender, adding peas in the last 2 minutes of cooking. Drain. Transfer to a large bowl. Cover to keep warm. 2 Meanwhile, place pumpkin and stock in same stockpot over a medium to high heat. Bring to boil. Gently boil, for about 10 to 12 minutes, or until tender. Remove from heat. Mash in stockpot to form a puree. 3 Heat an oiled, medium, non-stick frying pan over a medium to high heat. Add mushrooms and garlic. Cook, stirring occasionally, for about 3 minutes, or until tender. Remove from heat. TIP For a change, add 4 Add mushrooms to some diced bacon pumpkin puree in stockpot. to the pan with Stir in milk, parsley, pasta mushrooms in and peas. Stir over a low Step 3. heat until hot. Season with salt and pepper. 5 Served with parmesan.
76 NEW IDEA FOOD
QUICK WEEKNIGHTS
TIP Any thin fish fillets can be used. Try snapper, barramundi or basa. For best flavour, stand salad at room temperature while cooking fish. Replace fries with potato wedges for a change.
Peppered Fish Fillets with Italian Salad
SERVES 4 PREP & COOK 22 MINS 4 x 200g boneless, thin 1 tblsp lemon juice 2 Season both sides of fish white fish fillets 1 tsp Dijon mustard with cracked black pepper. French fries, to serve 3 Heat an oiled, large, 1 To make salad, place ITALIAN SALAD tomatoes, onion and basil non-stick frying pan over 4 roma tomatoes (400g), in a shallow dish. Whisk oil, medium to high heat. thickly sliced juice and mustard in a small Add fish. Cook for about ½ red onion, very thinly jug. Season with salt and 3 minutes on each side, sliced pepper. Pour over salad. or until light golden and 1 cup lightly packed fresh Gently toss. Cover and set cooked. basil leaves (20g) aside. 4 Serve fish with salad and ¼ cup extra virgin olive oil French fries.
77 QUICK WEEKNIGHTS
TIP Shredded carrot is available from major supermarkets, or grate 1 large carrot.
Crumbed Pork with Tonkatsu Sauce
SERVES 4 PREP & COOK 25 MINS 250g packet microwave directions. Transfer to a 4 Heat enough oil in a brown rice and quinoa large bowl. Cool slightly. large, deep frying pan to 8 x 100g pork leg steaks 2 Meanwhile, gently pound shallow fry over a medium ¼ cup Kewpie mayonnaise, pork steaks with a meat to high heat. Add pork in plus extra to serve mallet until about 1cm in two batches. Cook for about 1 tblsp tonkatsu sauce, plus thickness. 3 minutes on each side, extra to serve or until golden brown and 3 Stir mayonnaise into 1½ cups panko breadcrumbs cooked through. Drain on tonkatsu sauce in a bowl. Vegetable oil, for shallow absorbent kitchen paper. Place breadcrumbs in a frying 5 Add carrot and salaleaves shallow dish. One at a time, 1 cup shredded carrot to rice. Toss to combine. dip pork into mayonnaise 60g mixed salad leaves mixture, then coat in 6 Serve pork with salad and 1 Heat rice and quinoa breadcrumbs. extra sauce and mayonnaise. blend according to packet
78 NEW IDEA FOOD
Chinese Beef and Cabbage SERVES 4 PREP & COOK 25 MINS 1½ cups jasmine rice 4 green spring onions 1 red capsicum, cut into thin strips 300g piece wombok (Chinese cabbage), finely shredded 600g beef mince 2 cloves garlic, crushed ⅓ cup oyster sauce 2 tblsps light soy sauce 2 tblsps Chinese cooking wine 227g can sliced water chestnuts, drained Toasted sesame seeds, to serve
1 Combine rice with 2¼ cups
water in a large saucepan. Bring to boil. Reduce heat to low. Simmer, covered, for 12 minutes, or until tender. Remove. Stand, covered, for 5 minutes. 2 Meanwhile, thinly slice onions, separating white bases from green tops. 3 Heat an oiled, large wok over high heat until hot. Add capsicum and cabbage. Stir- fry for 5 minutes, or until tender. Remove. Cover to keep warm. 4 Stir-fry beef in three batches in same wok over high heat for 2 to 3 minutes,
TIP or until browned. Return
all beef to wok with white onion bases and garlic. Stir- Make sure the wok is very hot, and add beef fry for 30 seconds. Add in batches so it will sauces, wine and chestnuts. brown rather than Stir-fry until hot. stew. 5 Serve beef and vegetables over rice. Sprinkle with green onion tops and toasted sesame seeds.
79 Tikka Chicken Burgers SERVES 4 PREP & COOK 20 MINS 2 tblsps tikka masala paste ¼ cup Greek yoghurt 500g packet (4) chicken breast schnitzel steaks 400g loaf Turkish bread 1 Lebanese cucumber, trimmed ½ cup whole egg mayonnaise 2 tblsps mango chutney 4 butter lettuce leaves 2 tomatoes, sliced
1 Combine paste and
yoghurt in a shallow dish. Add chicken. Turn to evenly coat. 2 Cut bread crossways into four even pieces. Cut each piece horizontally in half. 3 Heat an oiled, large, non- stick frying pan over a medium heat. Add chicken. Cook for about 5 minutes on each side, or until lightly browned and cooked through. Remove. 4 Meanwhile, make cucumber ribbons. Use a vegetable peeler to peel cucumber lengthways into long, thin ribbons, rotating cucumber as you go. Discard the seedy centre. TIP To make your own schnitzel, 5 Combine mayonnaise and cut 2 x 250g chicken breast chutney in a bowl. Toast all fillets in half horizontally through pieces of bread. the side to give four thin pieces. 6 Divide lettuce among Cover with plastic wrap and bread bases. Top with gently pound with a meat chicken, tomatoes, mallet to an even mayonnaise mixture and thickness. cucumber ribbons. Replace bread tops.
80 NEW IDEA FOOD
QUICK WEEKNIGHTS
TIP Any flavoured fresh ravioli can be used, or use other varieties such as tortellini or agnolotti.
Creamy Ravioli with Spinach and Tomatoes
SERVES 4 PREP & COOK 15 MINS 630g packet fresh Ravioli 1 Cook ravioli in a stockpot 3 Reserve 2 tblsps of the with Roasted Pumpkin & of boiling water until tender. dip. Add remaining dip, Feta Drain, reserving ½ cup of cream and reserved cooking 250g punnet cherry the cooking water. Cover to water to tomatoes. Cook, tomatoes, larger ones keep warm. stirring for about 2 minutes, halved 2 Meanwhile, heat a lightly or until hot and sauce is 135g tub Roasted Red oiled, large, deep, non-stick slightly thickened. Remove Capsicum, Pecorino, frying pan over a medium from heat. Season with salt Cashews & Basil Dip to high heat. Add tomatoes. and pepper. Add ravioli and 300ml tub cooking light Cook, stirring occasionally spinach. Stir until spinach is thickened cream for about 2 minutes, or until wilted. 120g bag baby spinach soft. 4 Serve topped with leaves reserved dip.
81 QUICK WEEKNIGHTS
TIP We used Ayam Thai chilli jam paste available from the Asian section of major supermarkets. Reheat any leftover rice with 1 tblsp water in a microwave safe dish until hot.
Chilli Jam and Bacon Fried Rice
SERVES 4 PREP & COOK 25 MINS 2 x 250g packets according to packet a medium to high heat. Add microwave basmati rice directions. bacon. Stir-fry for about 3 eggs 2 Meanwhile, whisk eggs 7 minutes, or until golden 1 tsp bottled crushed garlic and garlic in a bowl until brown. Add chilli jam paste 250g packet diced bacon combined. and stir-fry for 1 minute. Add 2 tblsps Thai chilli jam paste snow peas and stir-fry for 1 3 Heat an oiled, large wok 200g snow peas, trimmed, minute. over a high heat. Add thinly shredded 5 Add rice, vegetables, eggs. Swirl to coat base 1½ cups frozen peas, corn onions and sauce. Stir-fry and halfway up side of and capsicum for about 2 to 3 minutes, or wok. Cook for about 1 to 2 4 green spring onions, until vegies are tender and minutes, or until just set. thinly sliced rice is hot. Slide onto a board. Roll up 1 tblsp fish sauce and thinly slice. 6 Serve topped with 1 Heat rice in microwave 4 Heat same oiled wok over omelette.
82 NEW IDEA FOOD
Black Pepper Chicken Noodle Stir-Fry SERVES 4 PREP & COOK 25 MINS 200g packet dried pad Thai rice noodles 1 carrot, peeled, thinly sliced diagonally 2 bunches broccolini, trimmed, stems and florets separated 500g chicken breast fillets, trimmed, thinly sliced 2 tsps pepper steak seasoning I tblsp vegetable oil 1 medium red capsicum, cut into strips 4 green spring onions, trimmed, cut into 4cm lengths ¼ cup hoisin sauce 2 tblsps soy sauce 1 tblsp lime juice Roasted unsalted cashews, to serve
1 Place noodles in a large
heatproof bowl. Cover with boiling water. Stand for about 4 to 5 minutes, or until just tender. Drain. Rinse under cold water. Drain well. 2 Meanwhile, place carrot and broccolini stems with 1 tblsp TIP water in a large, microwave-safe bowl with a lid. Cook, covered, Any variety of on High (100%) for 2 minutes. dried noodles can Drain. Rinse under cold water. be used in this Drain well. recipe. 3 Toss chicken with seasoning and oil. 4 Heat an oiled, large wok over a high heat. Add chicken in two batches. Stir-fry for 3 minutes, or until golden and cooked. Remove. 5 Heat same oiled wok. Add capsicum, carrot and broccolini stems. Stir-fry for 2 minutes. Add onions and broccolini florets. Stir-fry for a further 3 minutes, or until vegetables are just tender. 6 Return chicken to wok. Add noodles and combined sauces and juice. Stir-fry for 1 minute, or until heated through. Remove. 7 Serve sprinkled with cashews.
83 QUICK WEEKNIGHTS
TIP To cook pappadums, place two at a time on a large, microwave-proof plate. Cover with absorbent kitchen paper. Microwave on HIGH (100%) for about 1 minute, or until crisp.
Curried Pork with Brown Rice
SERVES 4 PREP & COOK 25 MINS, 1 large onion, halved, thinly SALAD Add onion. Cook, stirring 5 minutes, or until sauce is sliced 2 carrots, peeled, coarsely occasionally, until soft. Add slightly thickened. 500g pork mince shredded pork. Cook, stirring to break 3 Meanwhile, to make salad 1 tblsp mild curry powder 2 Lebanese cucumbers, cut in up mince, for about 5 minutes, combine all ingredients in a ¼ cup kecap manis (sweet soy half lengthways, chopped or until browned. Add curry large bowl. sauce) 1 cup chopped fresh coriander powder. Cook, stirring, for 1 4 Heat rice in microwave 2 x 250g packets microwave (leaves and stems) minute. according to packet brown rice 2 Stir in combined kecap 1 Heat an oiled, large, directions. Cooked large pappadums, to manis and ¾ cup water. Bring non-stick frying pan over 5 Serve pork with rice, salad serve to boil. Gently boil for about a medium to high heat. and pappadums.
84 NEW IDEA FOOD
3 GREAT WAYS
TIP Depending on the size of cob, some of the egg mixture may bubble over the side. This will cook and set. Cob is best served warm, but can be served at room temperature.
The perfect start to entertaining friends, these
impressive cobs are sure to have your guests digging in!
BREAD COBS Spinach and Feta Frittata Cob SERVES 6 PREP & COOK 1 HOUR, 20 MINS 500g cob loaf (20cm 3cm off the top of the cob. stick frying pan over a medium into cob. diameter) Pull away the soft bread from heat. Add onion and garlic. 6 Cook in a moderate oven 1 small onion, finely chopped inside the cob, leaving a ½cm Cook, stirring, for about 4 (180C) for 40 minutes. Cover 2 cloves garlic, crushed thick shell. Tear 80g of the minutes, or until soft. loosely with a sheet of foil. ½ x 250g box frozen spinach soft bread (about 1 cup, firmly 4 Squeeze liquid from spinach. Cook for a further 15 to 20 portions, thawed packed) into small pieces and Pull spinach into small, shred- minutes, or until set when the 8 eggs set aside. Reserve remaining like pieces. tip of a small knife is inserted 100g Greek feta, cut into 1cm soft bread and top for another into the centre and comes out 5 Whisk eggs in a large bowl. cubes use. clean. Remove. Stand for 15 Add spinach, onion mixture, ½ cup grated Tasty cheese 2 Place cob on an oven tray minutes. feta and cheese. Season with Salad leaves, to serve lined with baking paper. salt and pepper. Stir in the 7 Serve warm cut into wedges 1 Using a serrated knife, cut 3 Heat an oiled, medium, non- small pieces of bread. Pour with salad leaves.
85 TIP Cob loaves are available in supermarkets and bakeries. You can use a larger cob to serve 6 to 8, if preferred. Adjust filling quantities accordingly.
86 NEW IDEA FOOD
3 GREAT WAYS
TIP Ajvar, a spicy roasted red pepper and eggplant relish, is available labelled hot or mild, from major supermarkets in the European section. You will need a 400ml tub sour cream for this recipe.
loaf into 3cm thick slices, being careful not to cut all the way through to the base. Give loaf a quarter turn and cut the other way to form a Cheesy Smoked Capsicum Dip Cob Loaf cross-hatch pattern, being careful not to cut all the way SERVES 6 through. PREP & COOK 30 MINS
2 Place cob on a large oven 475g cob loaf (18cm from inside the cob, leaving paprika. Cook, stirring over tray. Combine butter, garlic diameter) a 1cm thick shell. Tear bread a medium heat, for about and oregano in a small bowl. 80g Danish salami, finely pieces into chunks. 4 minutes, or until onion is Season with salt and pepper. chopped 2 Place cob, bread strips soft. Brush butter mixture in 1 small onion, finely and pieces on a large oven 6 Reduce heat to low. Stir between bread squares, chopped tray. Spray with cooking oil. in ajvar, sour cream and taking care not to break off 1 clove garlic, crushed cheese. Stir for about 3 3 Cook in a moderate oven the ends. ½ tsp smoked paprika to 5 minutes, until cheese (180C) for about 10 to 12 3 Combine tomatoes and 290g jar hot ajvar relish is melted and mixture minutes, or until golden and basil in a small bowl. Press (see Tip) combined. (Do not boil.) Stir crisp. Remove. in between bread squares. 375ml sour cream, plus in salami, reserving 1 tblsp extra to serve 4 Meanwhile, heat a Sprinkle 1 cup of the for garnish. Season with salt 4 cups grated Tasty cheese medium, non-stick frying mozzarella over tomato and and pepper. (320g) pan over a medium to high basil. Sprinkle remaining 7 Pour warm dip into Extra sour cream and heat. Add salami. Cook, mozzarella over top of loaf. warm cob. Top with extra chopped fresh coriander, stirring, for about 3 minutes, 4 Cook in a moderate oven or until golden. sour cream. Sprinkle to serve (180C) for about 20 minutes with reserved salami and 5 Transfer salami to a or until cheese is melted and 1 Using a serrated knife, cut coriander. sheet of absorbent kitchen bread is crisp. the top quarter off the cob. 8 Serve with crunchy paper, leaving oil residue in 5 Serve hot, drizzled with Cut top into 1cm thick strips. bread strips and pieces for pan. Add onion, garlic and balsamic glaze. Pull away the soft bread dipping.
87 TIP Try replacing frozen strawberries with a large banana or 200g chopped mango. Slice banana. Place banana or mango in a snap-lock bag. Seal and freeze. To freeze fruit quickly, make sure the fruit is distributed evenly over one side of the bag. Lay flat in the freezer.
DRINK UP! fruit smoothies Nothing beats a refreshing smoothie, a healthy breakfast or wholesome snack SMOOTHIES
TIP You can use any flavoured yoghurt in this recipe. Try replacing honey with 1 tsp vanilla extract. Get prepared by freezing chopped banana in a snap-lock bag so it’s always ready to go.
Peach and frozen peaches, frozen
Strawberry strawberries, yoghurt, milk, oats and honey in a blender. Blend on high speed until TIP You can use any Yoghurt smooth. 2 Place banana, mango, unsweetened 3 Pour smoothie into four juice. milk, yoghurt and honey in a Smoothie serving glasses. Serve blender. Blend until smooth. immediately. chopped silverbeet leaves SERVES 4 3 Pour smoothie into four (60g) PREP 10 MINS Breakfast serving glasses. Serve immediately. 1½ tblsps firmly packed 410g can peach slices in fresh mint leaves juice Smoothie 1 cup unsweetened cloudy 1 cup frozen strawberries Kiwi and apple juice, chilled SERVES 4 150g tub vanilla flavoured 1 tsp finely grated fresh yoghurt PREP 5 MINS Ginger Green ginger ½ cup full cream milk 1 banana 1 cup ice cubes ⅓ cup traditional rolled oats 300g frozen mango chunks Smoothie 1 Place all ingredients into 2 tsps honey 1 cup cold skim milk SERVES 4 a blender. Blend on high 150g tub vanilla flavoured PREP 10 MINS 1 Place undrained peaches in speed until smooth. yoghurt a snap-lock sandwich bag. 3 kiwifruit (360g), peeled, 2 Pour smoothie into four 1 tblsp honey Seal. Freeze overnight. coarsely chopped serving glasses. Serve 2 Just before serving, place 1 Peel and chop banana. 1 cup firmly packed immediately.
89 a taste of the
Chicken and Indulge in the vibrant flavours of olive oil-infused
Bacon dishes, aromatic herbs, and the freshest ingredients Cacciatore SERVES 4-6 PREP & COOK 1 HOUR, 20 MINS 1.5kg chicken thigh cutlets, skin on 200g shortcut bacon rashers, chopped 350g jar Stir Through Sundried Tomato & Roasted Garlic sauce 1 cup salt-reduced chicken stock ½ cup pitted Sicilian olives Mashed potato, to serve
1 Heat a lightly oiled,
flameproof casserole dish (16-cup capacity) over a high heat. Add chicken, skin-side down, in two TIP Chicken thigh cutlets batches. Cook for about 2 to with skin on are 3 minutes on each side, or available from major until browned. Remove. supermarkets or 2 Drain all but 1 tsp of liquid butchers. from casserole dish. Return dish to a medium heat. Add bacon. Cook, stirring occasionally, for about 3 minutes, or until golden. 3 Stir in sauce and stock. Return chicken with any juices. Bring to boil. Cover with a tight-fitting lid. 4 Cook in a moderately slow oven (160C) for about 1 hour, or until chicken is cooked. Remove from oven. Using a large metal spoon, skim away excess oil from top. Stir in olives. 5 Serve with mashed potato.
90 NEW IDEA FOOD
DINE IN
TIP Try adding chopped capsicum and onion to skewers with chicken.
Chicken Souvlaki SERVES 6 PREP & COOK 30 MINS 1.2kg chicken thigh fillets, a large bowl. Add chicken. trimmed Season with salt and pepper. 12 x 25cm wooden skewers Toss to coat. Refrigerate, Tzatziki, warm pita bread, covered, for 1 hour. chopped tomato and 3 Thread chicken onto cucumber, to serve skewers. MARINADE 4 Heat an oiled barbecue 2 tblsps olive oil grill plate over a medium 2 tblsps lemon juice to high heat. Add skewers. 2 cloves garlic, crushed Cook, turning occasionally, 2 tsps dried oregano for about 10 minutes, or until 1 tsp smoked paprika cooked through. Remove. 1 Cut chicken into 3cm 5 Serve skewers with pieces. tzatziki, pita bread, 2 To make marinade, combined tomato and combine all ingredients in cucumber.
91 DINE IN
TIP We used hot sopressa salami — try a mild variety, if you prefer. Replace bocconcini with feta, for a change.
Mediterranean Lamb Salad
SERVES 4 PREP & COOK 25 MINS 600g lamb leg steak bowl. Season with salt and 2 cloves garlic, crushed pepper. 100g sliced hot salami, torn 3 Heat a lightly oiled, large, 120g baby spinach and non-stick frying pan over a rocket leaves medium to high heat. Add 180g tub traditional salami. Cook, stirring, for bocconcini, drained, torn about 2 minutes, or until in half browned. Remove from pan. ⅓ cup semi-dried tomatoes 4 Add lamb to same heated in oil, drained pan. Cook for about 3 DRESSING minutes on each side for ¼ cup olive oil medium doneness, or until ¼ cup balsamic vinegar cooked to your liking. 1 tblsp honey Remove. Cut into thick ½ cup dried figs (90g), slices. sliced 5 To serve, place spinach 1 To make dressing, whisk 2 and rocket leaves, salami, tblsps of the oil, vinegar and lamb and dressing in a large honey in a medium jug. Add bowl. Toss to combine. figs. Stir until combined. Arrange on a serving platter. 2 Toss lamb with remaining Top with bocconcini. Scatter oil and garlic in a medium over tomatoes.
92 NEW IDEA FOOD
Grilled Fish with Asparagus SERVES 4 PREP & COOK 25 MINS 2 bunches asparagus, trimmed 2 tblsps olive oil ½ tsp dried chilli flakes 4 x 200g pieces thick, firm white fish fillets 2 cloves garlic, crushed 1 baby cos lettuce, quartered lengthways ½ x 250g punnet cherry tomatoes ½ cup kalamata olives 50g Greek feta, crumbled Lemon wedges, extra olive oil and cracked black pepper, to serve
1 Combine asparagus, half
the oil and chilli flakes in a large bowl. Season with salt and pepper. Toss to coat. 2 Heat a lightly oiled grill plate over a medium heat. Add asparagus. Cook, turning occasionally, for about 3 minutes, or until tender. Remove. 3 Combine fish with remaining oil and garlic in a large bowl. Season with salt and pepper. 4 Cook on same grill plate for about 3 to 5 minutes on
TIP each side, or until fish flakes
easily. Remove. Cooking time will 5 Divide lettuce among vary depending on the serving plates, top with thickness of the fish. Thick tomatoes, olives and feta. salmon fillets can also Serve with fish, asparagus be used in this and lemon. Drizzle extra recipe. olive oil over fish. Top with pepper.
93 Speedy Seafood Stew SERVES 2 PREP & COOK 25 MINS ¼ cup olive oil ¼ tsp chilli flakes 2 cloves garlic, crushed 425g tub Fresh Italian Tomato & Garlic pasta sauce 400g can diced tomatoes ½ cup dry white wine 500g fresh marinara mix Chopped fresh parsley and crusty bread, to serve
1 Heat 2 tblsps of the oil
in a large, non-stick frying pan over a medium heat. Add chilli and garlic. Cook, stirring for 30 seconds, or until garlic just changes colour. 2 Add sauce, tomatoes and wine. Bring to boil. Gently boil, stirring occasionally, for about 10 minutes, or until thick. Add seafood. Gently boil, stirring occasionally, for 4 to 6 minutes or until seafood is cooked. Season with salt and pepper. Remove from TIP Buy a fresh prepared heat. marinara mix for this easy 3 Divide between serving Italian-style stew or make bowls. Drizzle over your own mix with your remaining oil. Sprinkle with favourite seafood parsley. Serve with crusty bread.
94 NEW IDEA FOOD
DINE IN
TIP To toast almonds, sprinkle over an oven tray. Cook in a moderate oven (180C) for about 5 minutes. Remove and cool. Any leftover pilaf can be stored in an airtight container in the fridge for up to two days.
Moroccan Lamb Pilaf
SERVES 4 PREP & COOK 45 MINS 400g lamb leg steaks over a medium heat. Add 1 onion, finely chopped onion and seasoning. Cook, 1 tblsp Moroccan seasoning stirring occasionally, for 1½ cups basmati rice, rinsed about 3 minutes, or until 3 cups chicken stock onion is soft. Add rice. Stir 400g can chickpeas, for 1 minute, or until rice is drained well coated. 300g cauliflower, cut into 3 Add stock, chickpeas florets and cauliflower. Bring to 1 large tomato, finely boil. Simmer, covered, for chopped about 15 minutes, or until ½ cup flaked almonds, rice is tender and liquid is toasted absorbed. Remove from Greek yoghurt, lemon heat. Stand, covered, for 5 wedges and fresh minutes. Fluff rice mixture coriander leaves, to serve with a fork. 1 Heat an oiled, large, deep, 4 Cut lamb into thin slices. non-stick frying pan over a Stir into rice mixture with high heat. Add lamb. Cook tomato and ⅓ cup of the for about 3 minutes on each almonds. side, or until cooked to 5 Serve with yoghurt and your liking. Remove and set lemon wedges. Sprinkle aside. over remaining almonds and 2 Heat same oiled pan coriander.
95 IN SEASON
WHAT TO DO WITH....
This humble vegetable takes centre stage with delightful
flavours and textures, providing wholesome goodness
Z ucchini, or courgette plant also produces edible as it is known in other flowers, which are often countries, is easy stuffed with cheese, bat- to grow and can thrive in tered and then deep fried. various climate conditions. Zucchini can grow very This versatile vegetable has large, so smaller ones will its season from summer be younger and have a through to autumn and sweeter flavour. Select zuc- has many different culinary chini that have firm, glossy, uses, in salads, quiches or unblemished skin and store frittatas (such as zucchini them in the crisper section slice), casseroles and bakes, of your fridge wrapped in and in pasta dishes, or even absorbent kitchen paper, in place of pasta, spiralised where they will keep for up into ‘zoodles’. The zucchini to four days.
96 NEW IDEA FOOD
TIP Any pesto flavoured dip can be used. Fresh ricotta is available from the deli section of most major supermarkets.
Pesto, Zucchini and Ricotta Fritters
97 Zucchini, Lemon and Chilli Pasta
TIP Replace fresh red chillies with ½ tsp dried chilli flakes.
98 NEW IDEA FOOD
IN SEASON
Sundried Tomato and Mustard Crusted Fish
TIP Cooking time for fish will vary depending on thickness. Fish is cooked when it flakes easily with a fork. Olive oil can be replaced with oil drained from sundried Vegetable tomato strips. Kebabs with Basil Dressing
Baked Tomato and Zucchini with Parmesan Thyme Crumb
99 IN SEASON
Zucchini, Lemon 1 Cut onion in half. Cut each
half into 2cm wedges. Cut (180C) for 12 to 15 minutes, until fish is cooked and and Chilli Pasta wedges in half crossways. topping is golden brown. 2 Thread tomatoes, red and 4 Steam or microwave zucchini SERVES 4 green capsicums, mushrooms, and potatoes until tender. PREP & COOK 20 MINS onion and zucchini alternately 5 Serve fish with zucchini, Pesto, Zucchini 5 zucchini (750g), thinly sliced onto skewers. Brush all over potatoes and lemon wedges. diagonally with oil. and Ricotta 3 cloves garlic, crushed 3 To make basil dressing, whisk Baked Tomato 2 small red chillies, deseeded, all ingredients in a small jug Fritters finely chopped until combined. Season with and Zucchini with 350g large pasta shells salt and pepper. SERVES 4 PREP & COOK 50 MINS 1 tblsp finely grated lemon 4 Heat an oiled grill plate or Parmesan Thyme rind barbecue flat plate over a 3 large zucchini (600g), 2 tblsps lemon juice medium heat. Add kebabs. Crumb trimmed, coarsely grated 100g bunch rocket, chopped Cook, turning occasionally, 2 tsps sea salt flakes 1 cup grated pecorino cheese SERVES 4 for about 8 minutes, or until ½ cup Greek yoghurt ½ cup chopped fresh parsley PREP & COOK 1 HOUR, 30 lightly browned all over and 150g tub Basil Pesto, Pecorino Lemon wedges, to serve MINS vegetables are tender. & Cashews dip 2 tblsps olive oil 1 Heat an oiled, large frying pan 5 Transfer kebabs to a serving 3 eggs, lightly beaten 2 red onions, halved, sliced over a high heat. Add zucchini, plate. Drizzle over basil ½ cup self-raising flour 1kg large zucchini, trimmed garlic and chillies. Cook, dressing. ½ small red onion, finely 1kg roma tomatoes stirring, for about 5 minutes, or chopped ⅓ cup finely grated parmesan until slightly softened. Season with salt and pepper. Sundried PARMESAN THYME CRUMB 4 large slices of day-old white 250g fresh ricotta ¼ cup olive oil 2 Meanwhile, cook pasta in Tomato and bread, torn (150g) a large saucepan of boiling, 1½ cups finely grated parmesan Lemon wedges, to serve salted water until tender. Drain. Mustard Crusted 2 tsps fresh thyme leaves 1 Toss zucchini with salt in a Return to pan. 2 cloves garlic, crushed sieve over a large bowl. Stand 3 Add zucchini mixture, rind, Fish 1 To make crumb, place all for 10 minutes. Press firmly juice, rocket, cheese and SERVES 4 ingredients in a food processor. with the back of a spoon to parsley. Season with salt and PREP & COOK 30 MINS Process to form coarse crumbs. remove excess liquid. pepper. Toss to combine. Remove. Reserve 1 cup of the 2 Meanwhile, combine yoghurt ¼ cup sundried tomatoes crumb mixture for topping. 4 Serve with lemon wedges. with ¼ cup of the dip. Mix well. strips 2 Heat an oiled, large, non- Refrigerate, covered. 1 white bread roll, (100g) cut 3 Transfer zucchini to a Vegetable into 1cm pieces stick frying pan over a medium heat. Add onions. Cook, stirring ¼ cup finely grated large clean bowl with eggs, flour, onion, parmesan and Kebabs with parmesan occasionally, until soft. Remove.
remaining dip. Season with pepper. Mix well. Add ricotta. Basil Dressing 2 tblsps chopped fresh into thin slices. Cut tomatoes parsley lengthways into three even Gently stir to combine. SERVES 4 1 clove garlic, crushed slices. 4 Heat oil in a large, non-stick PREP & COOK 30 MINS 1 tblsp olive oil 4 Arrange one-third of the frying pan over a medium 1 medium red onion 4 x 200g thick white fish zucchini over the base of an heat. Add ¼ cup of zucchini 250g punnet cherry tomatoes fillets oiled, large, non-stick roasting mixture, spreading slightly to 1 medium red capsicum, cut 4 small zucchini, trimmed, pan (15-cup capacity). Top with form a fritter. Repeat to make into 2cm pieces cut into batons half the onions, breadcrumbs another three fritters. 1 medium green capsicum, cut 500g chat potatoes, halved and tomatoes. Season with salt 5 Cook for about 4 minutes into 2cm pieces Lemon wedges, to serve and pepper. Layer with another on each side, or until golden 250g button mushrooms, one-third of the zucchini. Repeat brown. Remove. Drain on halved 1 Place tomato strips, bread, layering with remaining onions, absorbent kitchen paper. 2 small zucchini (200g), cut parmesan, mustard, parsley, breadcrumbs and tomatoes, into 2cm rounds garlic and oil into a medium 6 Arrange fritters in a single finishing with a layer of 12 x 25cm wooden skewers bowl. Season with salt and layer on an oven tray. Lightly zucchini. Sprinkle over reserved 2 tblsps olive oil pepper. Mix well. cover with foil. Place in a very breadcrumbs. Drizzle with oil. slow oven (120C) to keep BASIL DRESSING 2 Place fish on an oven tray Cover tightly with greased foil. warm. Repeat with remaining 2 tblsps white balsamic lined with baking paper. 5 Cook in a hot oven (200C) for mixture to make 12 fritters. vinegar Press bread mixture evenly 35 minutes. Remove foil. Cook 2 tblsps olive oil onto fish. 7 Serve fritters with pesto for a further 30 minutes, or until yoghurt and lemon wedges. 1 tblsp shredded fresh basil 3 Cook in a moderate oven golden and tender. Serve.
100 NEW IDEA FOOD
TREND ALERT
Berry Caramel Croissant Pudding TIP To warm caramel, place in a microwave proof dish and heat on High (100%) for about 30 seconds.
thrifty eats Whether you need to take a plate, seeking a quick dinner, or wanting an easy dessert, these recipes won’t strain the budget 101 TIP Replace pepperoni with shaved ham and canned pineapple pieces or your favourite pizza topping. For less spice, instead of Sriracha, drizzle over sweet chilli sauce.
Loaded Pizza Supreme Fries
102 NEW IDEA FOOD
TREND ALERT
Chocolate Cake with Cocoa
TIP Frosting
Make sure cocoa mixture
is cooled before adding to butter mixture. Cakes can be made up to three days ahead before assembling. Store in airtight containers.
103 TREND ALERT
TIP Sauce will thicken on cooling, so coat chicken once it’s cooked. Sauce can be made up to one day ahead. Keep, covered, in the fridge.
Sweet and Sticky Indonesian Chicken Wings
104 NEW IDEA FOOD
TIP Cookie sandwiches can be made up to two days ahead. Store in an airtight container.
Caramel Cheesecake Cookie Sandwiches
105 TREND ALERT
Berry Caramel Onion Sauce
2 cups shredded mozzarella pans. Line bases and sides with baking paper, extending thickened. Remove. Stir in remaining ingredients. Cool. Croissant ½ small green capsicum, finely chopped paper 2cm above pan edges. 2 Meanwhile, combine cornflour 2 To make batter, whisk cocoa and chilli powder in a large bowl. Pudding ¼ cup drained kalamata olive wedges into ⅔ cup boiling water in Season with salt and pepper. Toss a bowl until smooth. Cool to one wing at a time in cornflour SERVES 4-6 50g sliced pepperoni room temperature. Beat butter mixture. Shake off excess. PREP & COOK 1 HOUR, Baby rocket and Sriracha and sugar in a large bowl of 3 Place in a single layer in a large 5 MINS sauce, to serve an electric mixer until light and roasting pan lined with baking 6 x 50g all butter croissants 1 Heat a large oven tray in a fluffy. Beat in eggs, one at a paper. Drizzle with oil. ⅓ cup caramel spread, extra to very hot oven (220C) for 5 time, until combined. 4 Cook in a hot oven (200C) for serve minutes. 3 In two batches, fold in sifted about 1 hour, or until chicken is 1 cup frozen mixed berries 2 Carefully add fries to hot flour, baking powder and soda cooked through. Pour over sauce. Vanilla ice-cream, to serve tray. Return to oven. Cook, with milk and cocoa mixture Toss to coat. Transfer to a serving CUSTARD turning halfway through, for until combined. Divide evenly plate. 2 cups milk about 30 minutes, or until fries between pans. Smooth tops. 5 Sprinkle peanuts over chicken. 300ml carton pure cream are golden and crisp. Remove 4 Cook in a moderately slow Serve with cucumber and rice 1 tsp vanilla bean paste from oven. oven (160C) for about 40 (optional). 3 eggs 3 Reduce to a hot oven minutes, or until cooked when ⅓ cup caster sugar (200C). Arrange fries on a tested. Remove. Stand cakes in
1 Spray a rectangular, ovenproof large pizza tray lined with pans for 10 minutes. Turn out Caramel baking paper. Spoon over onto wire racks to cool. dish (12-cup capacity) with oil. half of the sauce. Sprinkle 5 To make frosting, sift Cheesecake 2 Cut croissants in half with half the cheese. Repeat sugar and cocoa into a bowl. horizontally. Spread caramel over with remaining sauce and Add butter. Stir in enough Cookie cut sides. Sandwich together. Arrange in a single layer over cheese. Top with capsicum, olives and pepperoni. Return boiling water (2-3 tblsps) to give a smooth, spreadable Sandwiches base of dish. Scatter over berries. to oven. Cook for about 12 to consistency. MAKES 16 3 To make custard, place milk, 15 minutes, or until cheese is PREP & COOK 20 MINS 6 Serve cakes sandwiched cream and vanilla in a heatproof melted. together with whipped cream. 1½ x 250g packets Butternut jug. Microwave on High (100%) 4 Serve topped with rocket Spread top with frosting. Snap Cookie for 2 to 3 minutes, or until and drizzle with Sriracha. 1 cup White Choc Melts warmed. Whisk eggs and sugar in a large jug until combined. Sweet and FILLING Whisk in warmed milk mixture. Chocolate Cake 250g block cream cheese, Pour over croissants in dish. Sticky Indonesian chopped, at room temperature with Cocoa ¼ cup firmly packed brown 4 Place dish in a large roasting Chicken Wings sugar pan. Pour enough boiling water into roasting pan to come Frosting SERVES 4-6 2 tsps vanilla essence
halfway up side of the dish. SERVES 12 PREP & COOK 1 HOUR, 1 Set aside 32 cookies to make 5 Cook in a moderately slow PREP & COOK 1 HOUR, 20 MINS sandwiches. Reserve remaining oven (160C) for about 40 to 10 MINS for another use. ¼ cup cornflour 45 minutes, or until custard is ½ cup cocoa powder 1 tsp chilli powder 2 To make filling, beat cream set and top is crisp and golden. 225g unsalted butter, 12 chicken wings (1.8kg) cheese, sugar and vanilla in a Remove pan from oven. Transfer chopped, at room 2 tblsps peanut oil small bowl of an electric mixer dish to a wooden board. Stand temperature Chopped peanuts, sliced until smooth. for 15 minutes. 1½ cups caster sugar cucumber and steamed rice 3 Sandwich two cookies with 1 6 Drizzle warm pudding with 3 eggs, at room temperature (optional), to serve tblsp of filling. Place on a tray extra warmed caramel. Serve 2 cups plain flour SAUCE lined with baking paper. Repeat with ice-cream. 1 tsp baking powder 1 cup firmly packed brown to make 16 sandwiches in total. 1 tsp bicarbonate of soda sugar 4 Melt chocolate in a medium Loaded Pizza ⅔ cup milk 2 tblsps fish sauce heatproof bowl sitting over a 300ml tub thickened cream, 1 tblsp soy sauce medium saucepan of simmering Supreme Fries whipped, to serve 1 tblsp lime juice water. Stir until smooth. SERVES 4 COCOA FROSTING 1 To make sauce, stir sugar 5 One at a time, dip half of a PREP & COOK 50 MINS 1½ cups icing sugar mixture and ½ cup water in a large cookie sandwich into chocolate, ¼ cup cocoa powder saucepan over a low heat allowing excess to drip away. 900g bag frozen Super Fries 25g unsalted butter, softened Return to lined tray. Refrigerate until sugar is dissolved. Bring Steak Cut for 2 hours, or until cookies have to boil. Gently boil for about 350g jar Stir Through Tomato, 1 Grease two 20cm round cake slightly softened. 10 minutes, or until slightly Roasted Garlic & Caramelised
106 NEW IDEA FOOD
MAKE THE MOST OF
From can to plate - enjoy this pantry hero
Fettuccine Puttanesca with Veal
107 TIP If you like your eggs cooked through, cook for a further 3 to 5 minutes.
Spiced Baked Bean
Cauliflower Hotpot with with Eggs Garlic Bread
TIP Try adding a 400g can red kidney beans with tomatoes. Chipotle in adobo sauce is available in a jar in the Mexican section of supermarkets.
Chipotle Beef and Eggplant Chilli Con Carne
108 NEW IDEA FOOD
MAKE THE MOST OF
Chipotle Beef and Eggplant Chilli Con Carne SERVES 4 PREP & COOK 1 HOUR 1 bunch fresh coriander 1 large onion, finely chopped Fettuccine 3 cloves garlic, crushed 3 tsps ground cumin Puttanesca 3 tsps mild paprika Spiced 500g beef mince with Veal Cauliflower Baked Bean 1 large green capsicum, chopped SERVES 4 PREP & COOK 25 MINS with Eggs Hotpot with 1 eggplant (250g), cut into 2cm cubes 375g fettuccine 400g veal schnitzel steaks, SERVES 4 PREP & COOK 30 MINS Garlic Bread 2 x 400g cans crushed tomatoes cut into 4cm pieces SERVES 4 1 tblsp chipotle in adobo 1 small onion, finely 400g piece cauliflower PREP & COOK 20 MINS sauce chopped 1 cup Simmer Veggie Mix 8 taco shells 3 cloves garlic, crushed 30g packet Butter Chicken 500g two-pack garlic 1 baby cos lettuce, trimmed, 2 x 400g cans diced Spice Blend bread shredded tomatoes with mixed 2 x 410g cans rich and thick 1 large onion, halved, thinly Sour cream, to serve herbs diced tomatoes and paste sliced ¾ cup pitted kalamata 4 eggs 2 red capsicums (425g), 1 Finely chop roots and stems olives ⅓ cup hommus dip chopped from coriander. You will need 2 tblsps drained capers, ¼ cup natural yoghurt 3 cloves garlic, crushed ¼ cup. Reserve leaves. chopped 1 tblsp chopped fresh 1 tblsp mild paprika 2 Heat an oiled, large, deep ½ tsp dried chilli flakes coriander and coriander 400g can crushed frying pan over a medium ⅓ cup chopped fresh leaves, to garnish tomatoes heat. Add onion, garlic, spices parsley 1½ cups vegetable stock and coriander roots and stems. 1 Roughly chop cauliflower. Grated parmesan, to serve 555g can baked beans in Cook, stirring occasionally, Cook cauliflower in a barbecue sauce until soft. Add beef. Cook, 1 Cook fettuccine in a large heated, oiled, large frying Coarsely chopped fresh stirring to break up mince, saucepan of boiling, salted pan with veggie mix over a parsley, to garnish for about 5 minutes, or until water until tender. Drain. medium heat, stirring, for 5 minutes, or until just tender. 1 Place both garlic breads browned. Return to pan. Cover to keep warm. Add spice blend. Cook, on a greased oven tray. 3 Add capsicum and eggplant. stirring, for 1 minute. 2 Cook in a moderate oven Cook, stirring occasionally for 2 Meanwhile, heat an oiled, 2 Add tomatoes. Bring (180C) for about 15 minutes, a further 5 minutes, or until large frying pan over a to boil. Simmer, covered, or until hot and crisp. eggplant is just tender. Add high heat. Add veal. Cook stirring occasionally, for 10 tomatoes, chipotle and ½ cup for about 1 to 2 minutes on 3 Meanwhile, heat an oiled, minutes, or until thickened water. Bring to boil. Cover. each side, or until cooked large saucepan over a to your liking. Remove. and are vegetables tender. medium heat. Add onion, 4 Gently boil, stirring Cover to keep warm. 3 Make four dents, evenly capsicum and garlic. Cook, occasionally, for 25 minutes. spaced, in tomato mixture. stirring occasionally, until Remove lid. Gently boil for 3 Heat same oiled pan. Add Crack an egg into each soft. Add paprika. Cook, a further 10 minutes, or until onion and garlic. Cook, dent. Cook, covered, for a stirring for 1 minute. thickened. stirring occasionally, until onion is soft. Add tomatoes, further 5 to 7 minutes, or 4 Add tomatoes, stock and 5 Meanwhile, heat taco shells olives, capers and chilli. until eggs are cooked. beans to pan. Bring to boil. according to packet directions Bring to boil. Simmer, 4 Combine hommus, Gently boil, uncovered, 6 Coarsely chop reserved uncovered, for 5 minutes. yoghurt and chopped stirring occasionally, for coriander leaves. Combine Stir in veal and parsley. coriander in a bowl. about 10 minutes, or until with lettuce in a bowl. 4 Pour hot sauce over 5 Serve cauliflower with thickened. Remove. 7 Serve chilli con carne with fettuccine. Toss to combine. hommus mixture. Garnish 5 Serve hotpot with garlic taco shells, sour cream and Serve with parmesan. with coriander leaves. bread. Garnish with parsley. lettuce mixture.
109 TIP Anzac brownie can be made up to one day ahead. Store in an airtight container at room temperature. In warm weather, store in the fridge. on recipes revealed!
TIP Your most clicked-
Replace chocolate with any flavour chocolate of your choice.
Anzac Brownie SERVES 18 PREP & COOK 1 HOUR, 15 MINS CLICK ON THIS
1 cup traditional rolled oats 4 Pour warm butter mixture
1 cup plain flour over oat mixture. Stir until 1 cup desiccated coconut combined. Reserve ½ cup ¾ cup caster sugar oat mixture. Press remaining 125g unsalted butter, mixture over base of Boozy Choc-Jelly chopped prepared pan. 2 tblsps golden syrup 5 Cook in a moderately slow Cocktail 1 tsp bicarbonate of soda oven (160C) for 10 minutes. SERVES 4 BROWNIE Remove. PREP & COOK 10 MINS 200g dark cooking 6 Meanwhile, make brownie. chocolate, chopped 180g block Milk Turkish Delight Melt chocolate and butter 200g unsalted butter, Chocolate in a large heatproof bowl chopped ⅓ cup pure cream sitting over a saucepan of 1 cup caster sugar ½ cup raspberry-flavoured vodka simmering water, stirring until 3 eggs ½ cup ice cubes smooth. Remove bowl. Stir in ¾ cup plain flour 1½ cups vanilla ice-cream sugar. Cool for 15 minutes. 2 tblsps cocoa powder Chocolate wafer sticks, to decorate 7 Whisk in eggs, one at a 1 Grease a 20cm x 30cm time. Add sifted flour and 1 Coarsely chop chocolate. Place in a lamington pan. Line base cocoa. Stir until smooth. microwave safe bowl. Add cream. and sides with baking paper, Pour over Anzac base in pan. 2 Microwave on High (100%), stirring extending paper 2cm above Spread evenly. Scatter over every 15 seconds, for about 40 to 50 pan edges. reserved oat mixture. seconds, or until melted and smooth. 2 Combine oats, flour, 8 Cook in a moderately slow Remove. Cool for 5 minutes. coconut and sugar in a large oven (160C) for about 40 to 3 Combine vodka, ice and ice-cream bowl. 45 minutes, or until firm to in a blender. Set aside 2 tblsps of 3 Melt butter and syrup in a touch in the centre, loosely the melted chocolate mixture. Add small saucepan over a low covering with foil if starting remaining mixture to blender. Blend heat. Dissolve soda in 1 tblsp to over-brown. Remove. until smooth. boiling water in a heatproof Transfer pan to a wire rack to 4 To serve, pour cocktail evenly jug. Stir into butter mixture cool completely. into glasses. Drizzle with reserved until frothy. Remove pan from 9 Lift Anzac brownie from chocolate mixture. Decorate with heat. pan. Cut into pieces. chocolate wafers.
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*Savings based on New Idea cover price of $5.99. 83% savings based on the first 12 issues. For Terms and Conditions, visit magshop.com.au/newideafood. Offer valid from January 8, 2024 to December 31, 2024 to Australian residents only. For our Privacy Notice, visit aremedia.com.au/privacy. If you do not want your information provided to any organisation not associated with this offer, please indicate this clearly at time of order or notify the Promoter in writing. After the first 12 issues, the subscription will automatically renew and be billed at $63 every 13 issues (quarterly). Subscription automatically renews unless cancelled. LUNCHBOX 101 Take the stress out of packing child’s lunch box menu. school lunch boxes with these COLOURFUL AND CREATIVE easy and fresh tips! ADDITIONS GET THE KIDS INVOLVED Enhance the nutritional value Allow little ones to select their and visual appeal of lunches favourite ingredients and by including carrot sticks, experiment with different cherry tomatoes, baby recipes. This ensures a tasty cucumbers, grapes, and and healthy lunch box they’ll heart-shaped strawberries. love. Pre-cut snacks such as cheese BULK BAKE FOR AN ALWAYS- cubes and roasted vegie STOCKED SUPPLY chunks make for easy eating Make lunch prep a breeze by and add a healthy boost to bulk baking cakes, slices or any meal. other treats. Freeze these PACK THE NIGHT BEFORE items, creating a convenient Cut down on morning chaos and always-stocked supply of by packing lunches the night delicious options. You’ll not before. Utilising leftovers from only save time and money dinner can help create a quick spent on pre-packaged foods, and easy lunch option, helping but it also adds variety to your to save you time.
TEST KITCHEN HACKS
WE SHARE OUR TIPS TO HELP SAVE YOU TIME + LESS WASTE
Easy Crushed Garlic
If you don’t have a garlic crusher or want to save time chopping garlic, try this easy tip. Place peeled garlic cloves in a small snap-lock bag. Remove the air from the bag and seal to enclose. Using a rolling pin, press down on garlic cloves and roll over until crushed. Use freshly crushed garlic to add a flavour boost to your stir-fries, marinades, sauces and salad dressings.
DID YOU KNOW? Sumac is often used in Middle Eastern and Mediterranean cooking. It’s made from a crushed berry and imparts a lovely lemon tang. Try it sprinkled over chicken or lamb before cooking, potatoes before roasting, or in a salad dressing.
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HOW TO LINE THE BASE OF A SPRINGFORM Less Waste PAN WITH EASE. For a super quick weeknight meal to use up Don’t invert the base of leftover fresh or dried lasagne sheets from a the pan, instead follow packet. Boil the torn or broken lasagne sheets until al dente, then stir through any heated pasta sauce, these easy steps: top with freshly grated parmesan and Bellissimo!
1 Place the base on the Freeze bench. Tear off a sheet of baking paper larger & $ave We freeze lots of things than the base and place in the New Idea Test it over the top. Kitchen, not only to save money by buying ingredients in bulk and storing for later, but to avoid food wastage. Nuts, pepitas and sesa- me seeds all freeze well and this prevents the fat in nuts going rancid. Also try freezing fresh ginger, whole chillies, lime leaves, curry leaves, freshly made curry 2 Without trimming the pastes, pestos, leftover tomato paste and pizza sauce. baking paper, place the side of the pan over the top of the paper and secure the clip on the side of pan.
SKEWER IT! Use up those vegies lurking in the fridge by cutting them into pieces and threading onto skewers. Brush with olive oil, then grill or 3 Using kitchen scissors, barbecue to accompany meat or simply serve on roughly trim around the their own with a tasty dip or baking paper, leaving 2cm fresh pesto. Vegetables that over-hang. When you’re work well on skewers ready to serve, the chilled include capsicum, onion or baked cheesecake will wedges, thickly sliced slide off the baking paper zucchini, button mushrooms, onto a serving plate. eggplant and cherry tomatoes. TEST KITCHEN FAVOURITE A heavenly twist on a classic treat with warm spices and rich chocolate
TIP Pies can be made ahead and reheat in the microwave on High (100%) for 30 seconds until warm.
Nutella Hot Cross Bun Pies MAKES 8 PREP & COOK 25 MINS 8 hot cross buns (traditional or plain) 4 eggs ½ cup chocolate flavoured milk ¼ cup Nutella, plus extra to serve 1 Split hot cross buns horizontally in half. Using a rolling pin, roll bases to a 5mm thickness (about 7cm diameter). Reserve tops. 2 Whisk eggs and milk in a large bowl. 3 Place four hot cross bun bases into egg mixture. Stand for 30 seconds to soak. Place soaked bun bases into pie maker holes of a 4-hole (1/3-cup capacity) pie maker, lightly sprayed with oil. Fill each with 2 tsps of Nutella. 4 Place four bun tops into egg mixture. Stand for 30 seconds to soak. Place over Nutella. Close lid. Cook for about 5 minutes, or until golden brown. Carefully transfer to a wire rack. Repeat with remaining hot cross buns, WATCH THE VIDEO egg mixture and Nutella. NewIdeaFood newideamagazine 5 Serve warm pies with extra Nutella. or visit newidea.com.au/food
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Macadamias make it special
Enhance your favourite autumn flavours with the buttery crunch of Australian grown macadamias.
