New Idea Food 2404

I feel you’re going to love what’s in this issue. You may be short on time but won’t be short of inspiration, whether you’re looking for ideas for weekdays or slower weekends. Filled with fresh solutions, both sweet and savoury, some with only six ingredients (and others with more) to help save money, reduce kitchen prep and on the table in no time. We’ve got the holiday season covered, with food to celebrate Easter with family and friends, plus super-cute Easter treats. Also, a few fresh takes on flavoursome poke bowls whipped up in the air fryer, tasty ways with mushrooms and bread cobs perfect for sharing. Time to indulge in something sweet! Whilst plums are still in season, try the Plum and Almond Louise Cake (p. 37), a favourite…

Beef, Mushroom and Broccolini Stir-Fry SERVES 4 PREP & COOK 20 MINS 500g lean beef stir-fry strips3 cloves garlic, crushed2 tblsps olive oil500g punnet cup mushrooms, halved1 bunch broccolini, trimmed, cut diagonally into 5cm lengths 410g can baby corn spears, drained, halved crossways⅓ cup oyster sauce2 tblsps honey250g 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…

DISCOVER LIGHTER REDS Discover Barossa Valley’s lighter side with ‘The Château’ Single Vineyard Grenache 2022 from Château Tanunda. Bold and flavourful, it offers delightful berry and spice notes, a hint of dark cherry, and refreshing acidity, all for just $40. Embrace the region’s versatility in a bottle, available from chateautanunda.com SPICING THINGS UP UmamiPapi Chilli Oil is here to spice up your meals without setting your mouth on fire. It’s a modern take on chilli oil with versatility and balance of aroma, crunch, flavour and spice, also gluten-free and vegan. Available in Original and Extra Spicy options. Prices starting from $15.50 at Coles. SUPER SCOOPS Perfect for treat, Coyo’s first dairy-free frozen yoghurt range is here to satisfy your sweet tooth. Available in three flavours – mango, strawberry, and vanilla…

Raspberry Wafer IceCream Sandwiches MAKES 20 PREP 20 MINS 2 x 200g Tina Wafer biscuits (see Tip)1 cup White Choc Melts (200g), melted300ml tub thickened cream¾ cup frozen raspberries, just thawed½ x 395g can sweetened condensed milk 1 tsp vanilla extract 1 Line a 20cm straight-sided, square pan with baking paper to cover base and extend 3cm above sides of pan. 2 Dip one side of biscuits in chocolate. Place on tray. Refrigerate 10 minutes. 3 Place rows of strawberry, vanilla and chocolate biscuits, choc-coated side up to cover base of prepared pan, trimming biscuits to fit. 4 Beat cream, condensed milk and vanilla in a small bowl of electric mixer until soft peaks form. Gently fold in raspberries. 5 Spoon cream mixture evenly over biscuit layer in pan. Smooth…

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!…

Hot Cross Bun Vanilla Slice SERVES 15 PREP & COOK 35 MINS 8 hot cross buns Icing sugar mixture, to serve CUSTARD ½ cup custard powder⅓ cup caster sugar1½ cups milk300ml tub thickened cream50g unsalted butter,chopped2 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…