Indholdsfortegnelse for 2408 i New Idea Food

Winter gives you the perfect excuse to spend time in the kitchen. This issue is packed with a delicious selection of easy, satisfying ideas to create wonderful food your family and friends will love. Guaranteed to fill your house with enticing aromas from long, slow cooks, to warming bowls of soup, plus tasty pies and cheesy bakes. Not forgetting those sweet treats, all to help ease you through the week or over the weekend. We also have plenty of recipes and tips to save those dollars, reduce waste, timesavers ready in 20 minutes, and make-ahead ideas to pop in the freezer to enjoy later. If you’re looking to share something sweet, no matter how simple or special the occasion, head straight to our tempting top ten desserts. Or perhaps make…

Lime and Coconut Delicious Pudding SERVES 4-6 PREP & COOK 1 HOUR 60g unsalted butter, chopped, at room temperature1 cup caster sugar3 eggs, separated1 tblsp finely grated lime rind, plus extra to decorate⅓ cup lime juice⅓ cup plain flour⅓ cup desiccated coconut1¼ cups milkIcing sugar mixture and whipped cream, to serve 1 Lightly grease an ovenproof dish (7-cup capacity, about 6cm deep). 2 Beat butter, sugar, egg yolks, and rind in a large bowl with hand-held electric mixer until light and creamy. Add juice, flour, coconut, and milk. Beat on low speed, stopping to scrape down the side of bowl as necessary, to form a smooth, thin batter. 3 Wash beaters. Beat egg whites in a medium bowl with same mixer until soft peaks form. Gently fold egg whites through batter…

Chicken Mulligatawny Soup SERVES 4-6PREP & COOK 1 HOUR 1 large onion, finely chopped2 large carrots, finely chopped2 celery sticks, finely chopped4cm piece fresh ginger, peeled, finely grated1½ tblsps curry powder700g chicken thigh fillets, trimmed1 litre carton chicken stock400ml can coconut milk2 red apples½ cup basmati rice, rinsed2 tblsps lemon juice1 cup chopped fresh coriander 1 Heat a lightly oiled stockpot over a medium heat. Add onion, carrots, celery and ginger. Cover and cook, stirring occasionally, for about 10 minutes, or until vegetables are just tender. 2 Add curry powder. Cook, stirring, for 1 minute. Add chicken. Turn to coat in curry mixture. 3 Stir in stock and coconut milk. Bring to boil. Reduce heat. Simmer, covered, for 15 minutes, or until chicken is cooked. Lift out chicken, transfer to…

Berry Caramel Croissant Pudding SERVES 4-6PREP & COOK 1 HOUR 5 MINS 6 x 50g all butter croissants⅓ cup caramel spread, plus extra to serve1 cup frozen mixed berriesVanilla ice-cream, to serve CUSTARD 2 cups milk300ml carton pure cream1 tsp vanilla bean paste3 eggs⅓ cup caster sugar 1 Spray a rectangular, ovenproof dish (12-cup capacity) with oil. 2 Cut croissants in half horizontally. Spread caramel over cut sides. Sandwich together. Arrange in a single layer over base of dish. Scatter over berries. 3 To make custard, place milk, cream and vanilla in a heatproof jug. Microwave on High (100%) for 2 to 3 minutes, or until warmed. Whisk eggs and sugar in a large jug until combined. Whisk in warmed milk mixture. Pour over croissants in dish. 4 Place dish in a…

Beef Taco Pasta Bake SERVES 4-6 PREP & COOK 45 MINS 375g rigatoni1 large onion, finely chopped1 red capsicum, chopped2 cloves garlic, crushed500g beef mince30g sachet taco spice mix500g jar Napoletana withChunky Tomato & HerbsPasta Sauce240g jar taco sauce1 cup grated Perfect Bakes3 CheesesQuartered cherry tomatoes and fresh coriander sprigs, to serve TOPPING 300ml carton sour cream1 egg½ cup grated Perfect Bakes3 Cheeses 1 Cook pasta in a stockpot of boiling, salted water until tender. Drain. Return to pot. 2 Meanwhile, heat an oiled, large, deep frying pan over a medium heat. Add onion, capsicum and garlic. Cook, stirring occasionally, for about 4 minutes, or until soft. Add beef. Cook over a high heat, stirring to break up mince, for about 5 minutes, or until browned. Add spice mix. Cook,…

Mongolian Lamb Noodle Stir-fry SERVES 4 PREP & COOK 20 MINS 600g lamb leg steaks, trimmed, very thinly sliced3 tsps Chinese Szechuan seasoning2 tblsps vegetable oil1 onion, halved, sliced1 red capsicum, cut into thick strips150g snow peas, trimmed, halved diagonally5 green spring onions, cut into 3cm lengths350g packet fresh Singapore noodles SAUCE 3 tsps cornflour⅓ cup hoisin sauce2 tblsps soy sauce2 tblsps Chinese cooking wine 1 To make sauce, blend cornflour with 2 tblsps water in a small bowl until smooth. Add remaining ingredients. Whisk to combine. 2 Toss lamb with seasoning and half the oil in a bowl. 3 Heat a large wok over a high heat. Add lamb in three batches. Stir-fry for 1 minute, or until just tender. Remove. 4 Add remaining oil, onion and capsicum to same hot wok. Stir-fry for 2 minutes. Add…

Spiced Pear French Toast Muffins SERVES 4 PREP & COOK 20 MINS 4 eggs, lightly beaten¾ cup milk2 tblsps caster sugar¼ tsp ground nutmeg¼ tsp ground cinnamon6 English muffins, split in half60g butter, melted3 tsps vegetable oil Greek yoghurt and sliced pear, to serve BLUEBERRY SAUCE 1 cup frozen blueberries1 tblsp caster sugar½ tsp vanilla bean paste 1 Place eggs, milk, sugar and spices in a large bowl. Whisk until combined. 2 Place muffin halves in a single layer in a shallow dish. Pour over egg mixture. Stand for 2 minutes. Turn over and stand for a further 2 minutes, or until soaked. 3 Heat 1 tblsp of the butter with 1 tsp of the oil in a large, non-stick frying pan, over a medium heat, until butter starts to foam. Add…

Curried Tuna Pasta Bake SERVES 4-6 PREP & COOK 30 MINS 300g penne50g butter, chopped1 small onion, finely chopped2 stalks celery, chopped70g sachet Dutch Curry Rice Simmer Soup1 litre (4 cups) full cream milk1 large green capsicum, cut into 1cm pieces425g can corn kernels, drained, rinsed2 cups grated pizza cheese425g can tuna in oil, drained, flakedMixed salad leaves, to serve 1 Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Return to pan and cover to keep warm. 2 Meanwhile, melt butter in a stockpot over a medium heat. Add onion and celery. Cook, stirring occasionally, until soft. Add the simmer soup. Cook, stirring, for 30 seconds. 3 Gradually add milk to pot, stirring until combined. Bring to boil. Gently boil, stirring for 1 minute. Remove from heat. 4 Add…

Lime and Coconut Mug Cakes SERVES 4 PREP & COOK 20 MINS Melted unsalted butter, for greasing⅓ cup frozen raspberries1 tblsp icing sugar mixture150g unsalted butter, melted, cooled ½ cup milk3 eggs, lightly beaten1½ tsps finely grated lime rind1 cup caster sugar ½ cup desiccated coconut1 cup self-raising flour ½ cup thickened cream Toasted coconut flakes, to serve 1 Lightly grease four microwave-safe mugs (1½-cup capacity) with butter. 2 Place raspberries on a plate. Sprinkle with icing sugar. Stand for 10 minutes. Coarsely mash with a fork. 3 Meanwhile, whisk butter, milk, eggs and rind in a large bowl. Whisk in sugar and coconut. Add sifted flour. Whisk until combined. Divide evenly among prepared mugs. 4 Place mugs around the edge of the microwave turntable. 5 Microwave, uncovered, on Medium…

Okonomiyaki Pancakes MAKES 8PREP & COOK 40 MINS 5 eggs⅓ cup milk½ cup plain flour1 tsp baking powder2 cups shredded wombok (Chinese cabbage) (100g)¾ cup grated carrot3 green spring onions, thinly sliced, plus extra to serveOkonomi sauce and Japanese mayonnaise, to serve 1 Whisk eggs, milk, flour and baking powder in a large bowl. Season with salt and pepper. Stir in wombok, carrot and onions. 2 Spray a 4-hole (¼-cup capacity) pie maker with oil. Place ¼ cup wombok mixture into each hole. Close lid. Turn on. 3 Cook pancakes for about 10 minutes, or until puffed and golden. Remove pancakes. Repeat with remaining wombok mixture to make eight pancakes in total. 4 Serve drizzled with okonomi sauce and mayonnaise. Sprinkle with extra onions. TIP You can use barbecue sauce or…

Mini Cherry Friands MAKES 24 PREP & COOK 35 MINS 4 egg whites, at room temperature125g unsalted butter, melted, cooled1 cup icing sugar mixture,plus extra to decorate⅓ cup almond meal⅓ cup desiccated coconut⅓ cup plain flour24 drained morello cherries 1 Generously spray two 12-hole mini muffin pans (1½-tblsps capacity) with cooking oil. 2 Whisk egg whites in a large bowl until just frothy. Add butter, sugar, almond meal, coconut and flour. Gently stir until combined. Divide evenly among prepared pan holes. Top each with a cherry. 3 Cook in a moderate oven (180C) for about 15 to 18 minutes, or until golden brown and cooked when tested. Stand in pans for 5 minutes. Transfer to a wire rack to cool. 4 Serve dusted with extra sifted icing sugar. TIP Friands…

Black Forest Bread and Butter Pudding SERVES 8 PREP & COOK 1 HOUR 10 MINS 75g unsalted butter, softened6 large slices traditionalwhite, extra thick bread (350g)⅔ cup cherry conserve200g frozen cherries, halved100g dark chocolate, chopped Vanilla ice-cream, to serve CUSTARD 4 eggs300ml tub thickened cream¾ cup milk¼ cup caster sugar2 tsps vanilla extract 1 Grease a round ovenproof dish (10-cup capacity). 2 Spread butter over one side of bread slices. Spread half of the conserve over three of the bread slices. Cut all slices in half crossways. Arrange slices alternately, slightly overlapping in prepared dish. , 3 To make custard, whisk together eggs, cream, milk, sugar and vanilla in a large jug until combined. Carefully pour over bread in dish. Stand for 15 minutes to soak. Sprinkle with half of the cherries, poking some…

Cheat’s Spinach and Ricotta Pasta Bake SERVES 4-6 PREP & COOK 55 MINS 375g rigatoni pasta200g sliced hot salami, roughly chopped75g baby spinach leaves200g fresh ricotta, crumbled1 cup grated mozzarellaFresh basil leaves, to garnish TOMATO SAUCE 1 tblsp olive oil1 onion, finely chopped2 drained anchovies2 cloves garlic, crushed680g jar tomato and basil pasta sauce 1 Lightly oil a large, shallow ovenproof dish (12-cup capacity). 2 To make tomato sauce, heat oil in a large saucepan over a medium heat. Add onion, anchovies and garlic. Cook, stirring occasionally, until soft. Add sauce. Season with salt and pepper. Bring to boil. Simmer, stirring occasionally, for about 10 minutes, or until slightly thickened. 3 Meanwhile, cook pasta in a stockpot of boiling, salted water until just tender. Drain. Return to pot with salami…

Curried Beef and Rice SERVES 4 PREP & COOK 20 MINS 450g packet microwave basmati rice1 tblsp olive oil1 onion, halved, thinly sliced¼ cup Rogan Josh curry paste650g beef mince1 beef stock cube, crumbled250g punnet cherry tomatoes, halved400g can chickpeas, drained, rinsed½ cup chopped fresh coriander, plus extra sprigs to serve Greek yoghurt and roasted cashews, to serve 1 Place unheated rice in a large bowl. Crumble with your fingers to separate grains. 2 Heat oil in a large, nonstick frying pan over a medium to high heat. Add onion. Cook, stirring occasionally, for about 2 minutes, or until almost soft. 3 Add curry paste. Cook, stirring, for 30 seconds. Add mince. Cook, stirring to break-up mince, for about 5 minutes or until browned. 4 Add rice, stock cube, 1 cup boiling water, tomatoes and chickpeas. Stir…

Moroccan Meatball Tagine SERVES 6 PREP & COOK 30 MINS 2 x 400g packets beef and lamb meatballs1 large red onion, coarsely chopped2 cloves garlic, crushed1 tblsp ground paprika2 tsps ground cumin410g can tomato puree1½ cups chicken stock400g can chickpeas, drained1 tblsp honey150g green beans, trimmed, halved½ cup chopped fresh coriander Toasted Turkish bread, to serve 1 Heat a lightly oiled, large, deep non-stick frying pan over a medium to high heat. Add meatballs. Cook, turning occasionally, for about 5 minutes, or until browned. Remove. 2 Add onion and garlic to same pan. Cook, stirring, for about 3 minutes, or until light golden. Add spices. Cook, stirring, for 1 minute. 3 Stir in puree, stock, chickpeas and honey. Bring to boil. Gently boil for 5 minutes. Return meatballs to pan. Gently boil, stirring occasionally, for a…

Fudgy Chocolate Tart SERVES 6-8PREP & COOK 1 HOUR25 MINS 125g cold unsalted butter, chopped1¼ cups plain flour¼ cup cocoa powder, plus extra to serve¼ cup caster sugar1 eggDouble cream, to serve FILLING 175g unsalted butter, chopped180g block dark chocolate, chopped½ cup caster sugar3 eggs, lightly beaten½ cup plain flour¼ cup cocoa powder½ tsp baking powder 1 Grease a 24cm round loose-base flan tin. Place on an oven tray. 2 To make pastry, process butter, flour, cocoa and sugar in a food processor to form fine crumbs. With motor operating, add egg and 1 tblsp cold water to form a soft dough ball. Turn out onto a clean bench. Shape into a flat disc. Cover dough with plastic wrap. Refrigerate, covered, for 30 minutes. 3 Roll out pastry dough between…

Steak and Ale Pot Pies SERVES 4PREP & COOK 2 HOURS ¼ cup plain flour1kg chuck steak, trimmed, cut into 3cm cubes2 onions, finely chopped200g cup mushrooms, sliced2 tblsps tomato paste330ml bottle ale/beer1 beef stock cube, crumbled2 tblsps Worcestershire sauce1½ tblsps chopped fresh (or 1½ tsp dried) thyme leaves, plus sprigs to garnish3 sheets frozen puff pastry, just thawed (see Tip)1 egg, lightly beaten 1 Place flour in a large bowl. Season with salt and pepper. Toss beef in seasoned flour to coat. 2 Heat an oiled, large, deep frying pan over medium to high heat. Add beef in three batches. Cook, turning occasionally, for about 5 minutes, or until well browned. Remove. 3 Add onions to same pan. Cook, stirring, for 2 to 3 minutes, or until soft. Add mushrooms and tomato paste. Cook, stirring, for…

Sticky Chilli Asian Greens SERVES 4-6 PREP & COOK 20 MINS 2 bunches gai lan (320g each)2 bunches baby pak choy (350g each)2 tblsps vegetable oil2 long red chillies, halved lengthways, deseeded, thinly sliced crossways½ cup salted roasted peanuts, chopped3 green spring onions, thinly sliced2 cloves garlic, finely chopped SAUCE ⅓ cup char siu sauce2 tsps honey2 tsps white vinegar1 tsp sesame oil 1 To make sauce, combine all ingredients in a small jug. 2 Trim gai lan stems. Cut crossways into thirds. Separate leaves from stems. Trim pak choy stems. Cut lengthways into quarters. Rinse vegetables under cold water. Drain well. Pat dry with absorbent kitchen paper. 3 Heat oil in a large, nonstick wok over a high heat. Add gai lan stems, chillies, peanuts, onions and garlic. Stir-fry…

Cherry Sour Cream Slice SERVES 12 PREP & COOK 50 MINS 670g jar morello pitted cherries, drained300ml tub sour cream1 tsp cinnamon sugar BISCUIT BASE 125g unsalted butter, melted1¼ cups plain flour½ cup caster sugar¹⁄3 cup desiccated coconut 1 Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges. 2 To make base, combine all ingredients in a large bowl. Press into prepared pan. Smooth over top. 3 Cook in a moderate oven (180C) for about 20 minutes, or until golden and cooked. Remove. Cool slightly. 4 Meanwhile, pat cherries dry on absorbent kitchen paper. Sprinkle over base. Dollop spoonfuls of sour cream over cherries. Spread evenly. Sprinkle with cinnamon sugar. 5 Return pan to moderate oven. Cook for about…

Salted Caramel Dumplings SERVES 4 PREP & COOK 25 MINS 1¼ cups self-raising flour1 tsp ground cinnamon50g butter, chopped⅔ cup milk1 tsp vanilla essence Thickened cream, to serve SALTED CARAMEL SAUCE 1½ cups firmly packed brown sugar½ cup golden syrup50g butter, chopped2 tsps sea salt flakes 1 Sift flour and cinnamon into a large bowl. Rub in butter until mixture resembles breadcrumbs. Using a table knife, stir in milk and vanilla until mixture forms a sticky dough. 2 To make salted caramel sauce, combine all ingredients with 3 cups water in a large saucepan (20cm in diameter). Stir over a low heat until sugar is dissolved. Bring to boil. 3 Drop heaped tablespoons of dough carefully into sauce. Reduce to a medium to low heat. Cover pan. Simmer for about 20…