Indholdsfortegnelse for 2310 i New Idea Food

In this issue we give you more of what you love, with fresh new recipes and tips to help inspire, save on food costs and be mindful of food waste. Plus, to help you get organised for the week, we have ideas to stock the freezer and meals to make ahead, perfect for feeding the family on weeknights. In the main feature, we offer a variety of ways to include mince, a regular favourite, on the weekly dinner menu. Grab a packet of mince when on special as it freezes well, then you’ll always have some on hand to try one of these flavourful dishes. Or maybe you’d prefer a canned fish dinner for something quick, tasty and budget-friendly. Also, more exciting ways to use the ever-popular air fryer and…

Apple Custard Cinnamon Donuts MAKES 6PREP & COOK 20 MINS 9 cinnamon donuts½ cup pie fruit apples sliced1 cup double thick vanilla custard2 tblsps cinnamon sugarSalted caramel sauce, to serve (optional) 1 Cut 3 donuts in half to make six rounds. Flatten each half gently with a rolling pin. 2 Lightly spray a 4-hole (⅓ cup capacity) pie maker with cooking oil. 3 Press four cut donut rounds, cut-side up into prepared holes. Spoon 1 tblsp of pie fruit into centre of each donut. Top each with a whole donut. Spoon 1 tsp of custard into each donut hole. Close lid. 4 Cook for about 7 minutes until donuts are golden and filling is hot. Repeat with remaining donut rounds, pie fruit, whole donuts and custard to make six donuts…

This edible fungus is a nutrition powerhouse, boasting several B vitamins (including the only non-animal food source of B12), vitamin D, antioxidants, and essential minerals such as selenium, copper and phosphorous, as well as being low in calories, high in fibre and virtually fat free. Mushrooms have a unique savoury flavour known as “umami”, which adds an amazing boost to meals without the need for added salt. They can be used to replace some or all of the meat in popular dishes such as pastas, stir fries and even burgers, or as a base for vegetarian meals. SELECTION & STORAGE Look for mushrooms that are firm and uniform in colour with a slightly shiny surface. Keep in a brown paper bag in the crisper of the fridge. When preparing, simply…

Buk Choy Slaw with Satay Dressing SERVES 4PREP 15 MINS 1 bunch buk choy (350g)2 cups thinly shredded red cabbage (180g)2 cups shredded carrot (150g)2 green spring onions, thinly sliced1 cup chopped fresh coriander2 tblsps sesame seeds, toasted SATAY DRESSING ½ cup Kewpie mayonnaise2 tblsps crunchy peanut butter1 tblsp soy sauce2 tblsps lemon juice1 tsp caster sugar 1 To make dressing, place all ingredients in a medium jug. Whisk until combined. 2 Trim buk choy stems. Rinse under cold water. Drain well. Pat dry with absorbent kitchen paper. Using a sharp knife, cut buk choy crossways into thin slices. Place in a large serving bowl. 3 Add cabbage, carrot, onions and coriander. Toss well. Cover and refrigerate. 4 Just before serving, drizzle dressing over slaw. Sprinkle with seeds. TIP Buk…

Blueberry and Apple Crumble Pie SERVES 8PREP & COOK 50 MINS 1½ cups quick oats1 cup self-raising flour½ cup firmly packed brown sugar1 tsp ground cinnamon180g unsalted butter, chopped⅓ cup chopped walnutsVanilla ice-cream, to serve FILLING 385g can apple slices pie fruit, drained2 x 125g punnets blueberries2 tblsps brown sugar1 tblsp cornflour 1 Lightly spray a 24cm round x 3.5cm deep cake pan (base measures 20cm) with oil (see Tip). 2 Process oats, flour, sugar, cinnamon and butter in a food processor until mixture is well combined and starts to form clumps around the blade. Transfer to a large bowl. 3 Press two-thirds of the oat mixture firmly over base and up side of prepared pan. 4 To make filling, place apple and blueberries in medium bowl. Gently fold in…

S’mores Nutella Waffles SERVES 4PREP & COOK 15 MINS 2 tblsps Nutella4 waffles (see Tip)160g (16) pink and white marshmallows50g dark cooking chocolate, meltedVanilla ice-cream and raspberries and strawberries, to serve 1 Line an oven tray with baking paper. 2 Gently spread Nutella over waffles. Place Nutella-side up on prepared tray. Top each one with four marshmallows. 3 Cook in a moderate oven (180C) for about 5 minutes, or until waffles are warm and marshmallows are just melted. Transfer to serving plates. 4 Spoon melted chocolate into a snap-lock bag. Squeeze into one corner of bag. Twist bag and snip tip. 5 Top warm waffles with ice-cream. Drizzle over chocolate. Serve with raspberries and strawberries. TIP You’ll find a range of waffles in the bakery section at major supermarkets. We…

Carrot Cake Slice SERVES 12PREP & COOK 1 HOUR 1 cup self-raising flour1 cup plain flour1⅓ cups firmly packed brown sugar1 tsp ground nutmeg125g unsalted butter, chopped¾ cup grated carrot½ cup chopped pecans, plus extra to serve⅓ cup milk⅓ cup vegetable oil1 egg, lightly beaten1 tsp bicarbonate of soda FROSTING 125g block cream cheese, chopped, at room temperature25g unsalted butter, softened1 cup icing sugar mixture 1 Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges. 2 Process flours, sugar, nutmeg and butter in a food processor until mixture resembles fine crumbs and is well combined. Transfer to a large bowl. 3 Press 1½ cups of the mixture firmly over base of prepared pan. 4 Add carrot, pecans, milk,…

Chicken and Bacon Casserole SERVES 6PREP & COOK 1 HOUR, 20 MINS 8 chicken thigh fillets200g shortcut bacon, cut into 3cm pieces2 onions, finely chopped3 stalks celery, finely chopped3 cloves garlic, crushed2 tblsps tomato paste2 tblsps plain flour2 cups chicken stock300g mini carrots, halved lengthwaysSteamed green beans and crusty bread, to serve 1 Trim chicken. Halve crossways. Season with salt and pepper. 2 Heat an oiled, large, flameproof casserole dish (14-cup capacity) over a high heat. Add chicken in two batches. Cook for about 2 minutes on each side, or until browned. Remove. 3 Add bacon, onion, celery and garlic. Cook, stirring occasionally, over a medium heat until soft. Stir in paste and flour. Cook, stirring for 1 minute. Add stock. Bring to boil. Return chicken to dish with carrots.…

Italian Chicken and Mushroom Rigatoni SERVES 4PREP & COOK 35 MINS 375g rigatoni750g chicken thigh fillets, trimmed, cut into 4cm pieces1 onion, halved, thinly sliced2 cloves garlic, crushed200g punnet white button mushrooms2 tblsps tomato paste535g can Italian minestrone soup2 tblsps balsamic vinegar1 chicken stock cube, crumbled⅓ cup chopped fresh parsley 1 Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Return to pan. Cover to keep warm. 2 Meanwhile, heat an oiled stockpot over medium to high heat. Add chicken. Cook, stirring for 5 minutes, or until changed in colour. 3 Add onion and garlic. Cook, stirring for about 2 to 3 minutes, or until light golden. Add mushrooms and paste. Cook, stirring, a further 1 minute. 4 Stir in soup, vinegar, stock cube and ½…

MINCE Chilli Con Carne Jacket Potatoes SERVES 4PREP & COOK 40 MINS 4 large potatoes (about 275g each), washed, halved1 tblsp olive oilSour cream, grated Tasty cheese and shredded iceberg lettuce, to serve FILLING 1 large onion, chopped500g lean beef mince1 green capsicum, chopped35g packet Chilli Con Carne Spice Mix425g can Mexe Beans 400g can chopped tomatoes2 tblsps chipotle sauce½ cup chopped fresh coriander leaves, plus extra to serve 1 Place potatoes around the outside of microwave plate, cut-side down. Cook on High (100%) in microwave for about 12 minutes, or until tender. Make two cuts lengthways into cut-side of each potato without cutting through skin. Transfer to a large oven tray lined with baking paper. Drizzle with oil. Season with salt. 2 Cook in a hot oven (200C) for…

Mint Chocolate Truffles MAKES 28PREP & COOK 1 HOUR, 20 MINS 290g packet Dark Choc Melts½ cup White Choc Melts (90g) MINT FILLING 2 x 170g blocks ChocolateMaker’s Mint Chipchocolate, broken into pieces¼ cup thickened cream250g packet Choc RippleBiscuits, finely chopped 1 To make filling, combine chocolate and cream in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until chocolate is almost melted. Remove bowl. Continue to stir until smooth. Stir in biscuits. Refrigerate, covered for about 45 minutes, or until firm. 2 Roll level tablespoons of filling into balls. Place on a large tray lined with baking paper. Refrigerate for about 2 hours, or until firm. 3 Place dark chocolate in a large, heatproof bowl. Sit bowl over a saucepan of simmering water. Stir…

Greek Tuna and Potato Salad SERVES 4PREP & COOK 45 MINS 500g baby white potatoes, quartered425g can tuna in oil, drained, coarsely flaked100g baby spinach leaves½ cup sundried tomatoes(75g), drained, chopped⅓ cup pitted kalamata olives (60g)1 tblsp baby capers, drained1 small red onion, thinly sliced⅓ cup coarsely chopped freshdill, plus extra sprigs to serve120g Greek feta, cubed DRESSING ½ cup extra-virgin olive oil2 tblsps red wine vinegar2 tsps wholegrain mustard 1 Cook potatoes in a large saucepan of boiling water until just tender (don’t overcook). Drain. Transfer to a large bowl. Cool slightly. 2 To make dressing, combine all ingredients in a screw top jar. Season with salt and pepper. Shake well. Pour half the dressing over warm potatoes. Gently toss to coat. 3 Add remaining ingredients to potatoes. Drizzle…

Upside-Down Onion and Brie Tarts MAKES 8PREP & COOK 25 MINS • 2 sheets frozen puff pastry, just thawedOlive oil, to drizzle2 tblsps fig, date and balsamic chutney2 tsps fresh thyme leaves1 tomato, sliced½ bunch broccolini, trimmed, cut into long florets½ red onion, cut into thin wedges½ x 125g brie, thinly sliced 1 Grease two large oven trays. Line with baking paper. 2 Cut each pastry sheet into four squares. 3 Drizzle oil in eight sections on prepared trays. Gently spread 1 tsp chutney over oil. Season with salt and pepper. Scatter over thyme. Top half with sliced tomato and half with broccolini. Arrange onion and brie evenly over each. Place a pastry square over top of each stack. Press edges to seal. Lightly spray with cooking oil. 4 Cook…

DUMPLINGS IN A FLASH! Korean food at home just got easier with news that bibigo’s range of Mandu dumplings have hit Woolworths shelves around the country. Available in delicious kimchi, prawn and vegetable flavours, Mandu dough is kneaded more than 3000 times for a tasty wrapper that really showcases the filling. Great for a snack or an easy meal, we recommend popping them in the air fryer for a crispy and moreish treat that easily satisfies your dumpling cravings! RRP $8.50. CAFFEINE HIT WIT H A DIFFERENCE! Want a 3pm pickup that’s good for both you and the environment? I Am Grounded bars tick both those boxes with their new wholefood bars made from upcycled coffee fruit waste. Determined to reduce waste associated with coffee farming, founder Vanessa Murillo was…

Sunshine Cake SERVES 12 – 14PREP & COOK 1 HOUR, 25 MINS 2 large (350g) carrots, peeled4 eggs, at room temperature1½ cups caster sugar1 cup vegetable oil2 cups plain flour2 tsps baking powder1 tsp bicarbonate soda3 tsps ground cinnamon1 ripe banana, mashed225g can pineapple pieces in juice, drained, chopped⅔ cup (80g) pecans, finely choppedExtra chopped pecans and cinnamon sugar, to decorate CREAM CHEESE FROSTING 2 x 250g blocks cream cheese, chopped, at room temperature125g unsalted butter, chopped, at room temperature2 tsps finely grated lemon rind1 tblsp lemon juice2 cups icing sugar mixture (300g) 1 Grease two 20cm deep, round cake pans. Line bases and sides with baking paper. 2 Coarsely grate carrots. You will need 1⅔ cups (250g) firmly packed grated carrot. 3 Beat eggs, sugar and oil in a…

Chicken Caesar Bento Box SERVES 2PREP & COOK 15 MINS 2 shortcut bacon rashers, chopped1 cup (150g) shredded roast chicken meat¼ cup Caesar salad dressing1 cup grated Tasty cheese4 baby cos lettuce leaves2 baby cucumbers, halved 2 sweet baby capsicums, sliced2 hard-boiled eggs, halved4 Corn Thins OrganicSesame slices2 bento lunch boxes 1 Heat a small non-stick frying pan over a medium heat. Add bacon. Cook, stirring for about 3 minutes, or until crisp. Transfer to a bowl with chicken, dressing and 2 tblsps of the cheese. Mix well. 2 Spoon chicken mixture into one compartment of each box. Place lettuce, remaining cheese, cucumber, capsicum, egg and Corn Thins slices in remaining compartments. Keep chilled until serving. Ham and Tomato Corn Thin Pizzas MAKES 8PREP & COOK 15 MINS 8 Corn…

Berry Shortcake Pavlova SERVES 8-10PREP & COOK 2 HOURS, 10 MINS 6 egg whites, at room temperature1½ cups caster sugar250g punnet strawberries, sliced125g punnet raspberries2 tblsps icing sugar mixture300ml tub thickened cream⅔ cup sour cream2 tsps vanilla extract100g pure butter shortbread, crumbled 1 Trace a 20cm circle onto a sheet of baking paper. Place trace-side down on a greased, large oven tray. 2 Place egg whites and sugar in a large bowl of an electric mixer. Beat on high speed for 10 minutes until thick and glossy. Spoon into middle of circle on prepared tray. Gently spread to edge. 3 Cook in a very slow oven (100C) for about 1 hour and 45 minutes, or until dry and crisp. 4 Turn off oven. Cool pavlova in oven with door ajar…

Roasted Pumpkin, Basil Pesto and Pine Nuts SERVES 6PREP & COOK 1 HOUR, 15 MINS 3 x 800g whole butternut pumpkins2 tblsps olive oil150g Danish feta, crumbled⅓ cup pine nuts, toasted PESTO DRESSING 1 cup firmly packed, fresh basil leaves, plus extra to serve1 clove garlic, chopped¼ cup olive oil50g Danish feta, crumbled2 tblsps lemon juice 1 Cut pumpkins in half lengthways. Remove seeds. Place pumpkin, cut-side-up, on a large oven tray. Drizzle with oil. Season with salt and pepper. 2 Cook in a hot oven (200C) for about 50 to 55 minutes, or until golden and tender. Remove. 3 Meanwhile, make dressing. Place all ingredients in a blender with 1 tblsp water. Blend until smooth. Season with salt and pepper (makes ¾ cup). 4 Place pumpkins on a serving…

Blueberry Ripple Ice-Cream Sandwiches MAKES 13PREP 10 MINS 1 litre tub vanilla ice-cream125g punnet blueberries2 tblsps icing sugar mixture26 Choc Ripple biscuits 1 Grease a large, deep loaf pan. Line base and sides with baking paper. 2 Place ice-cream in a large bowl. Stand at room temperature until slightly softened. 3 Meanwhile, process blueberries and sugar in a food processor until smooth. Strain. Swirl blueberry puree through ice-cream to create a ripple effect. Pour into prepared pan. Freeze, covered, overnight. 4 Sandwich scoops of ice-cream between biscuits. Serve immediately. TIP Ice-cream sandwiches can be frozen for up to three days ahead. Store in a freezer-proof container. Mini Chocolate Florentines MAKES 24PREP & COOK 40 MINS 2 cups cornflakes⅓cup sultanas⅓ cup red glace cherries, halved¾ cup flaked almonds (75g)½ cup sweetened…