Indholdsfortegnelse for 2410 i New Idea Food

What can I inspire you to cook in this issue? As we move into spring, you’ll find recipes and helpful ideas for both mid-week and weekends, all packed with flavour, as well as saving time and money as our hip pockets continue to be stretched. Need a refresh on your menu? We have everyone’s favourite – tasty chicken mains, some with just 6 ingredients. And look at what these two handy appliances can do, easy and creative air fryer and pie maker recipes. Or if you need inspo for lunchbox fillers, weekend roasts, a couch dinner for footy finals or a much-loved burger, all these and more will make cooking at home a breeze! For something sweet, switch on the oven and whip up freshly baked cupcakes or a café…

Cookies and Cream Cupcakes MAKES 12 PREP & COOK 1 HOUR 15 MINS 2 x 128g packets chocolate Oreo biscuits½ cup cocoa powder150g unsalted butter, chopped, at room temperature1 cup firmly packed brown sugar2 eggs1¼ cups plain flour1 tsp baking powder½ tsp bicarbonate of soda½ cup buttermilkChocolate topping, to serve FROSTING 150g unsalted butter, chopped, at room temperature1 tsp vanilla extract2½ cups icing sugar mixture2 tblsps milk 1 Line a 12-hole muffin pan (⅓-cup capacity) with large paper cases. Chop half a packet of biscuits (about 6) into small pieces. 2 Whisk ½ cup boiling water with cocoa in a heatproof jug until smooth. Cool. 3 Beat butter and sugar in small bowl of electric mixer until light and fluffy. Beat in eggs, one at a time. Reduce speed to low, beat in cocoa mixture until…

Crunchy Chicken Burger with Onion Rings SERVES 4 PREP & COOK 40 MINS 4 slices Monterey Jack cheese (see Tip)500g packet frozen onion rings4 large brioche burger buns, split, toasted⅔ cup burger sauceButter lettuce leaves, and burger pickles, to serve CRUMBED CHICKEN 2 chicken breast fillets (500g), trimmed1 egg2 tblsps barbecue sauce170g bag barbecue-flavoured crinkle cut potato crisps¼ cup plain flour 1 To make crumbed chicken, cut each fillet diagonally in half. 2 Whisk egg with sauce in a shallow dish. Pierce a small hole in potato crisp bag to release air. Using a rolling pin, crush crisps into fine crumbs. Place crumbs in a shallow dish. 3 Dust chicken in flour, seasoned with pepper, shaking away excess. One at a time, dip in egg mixture, then toss in crumbs, pressing on to coat. 4 Spray…

Roast Garlic Butter Chicken with Pumpkin and Potatoes SERVES 4 PREP & COOK 1 HOUR 55 MINS 6 cloves garlic125g butter, chopped¼ cup chopped fresh chives¼ cup coarsely chopped fresh parsley¼ cup finely grated parmesan1.8kg whole chicken¼ cup extra virgin olive oil800g butternut pumpkin, peeled, cut into 4cm pieces500g baby white potatoesSteamed broccolini, to serve 1 Peel garlic cloves and coarsely chop 2 cloves. Place chopped garlic, butter, chives, parsley and parmesan in a small food processor. Season with salt and pepper. Process until smooth. 2 Pat chicken dry with absorbent kitchen paper. Fill cavity with remaining garlic cloves. Slide fingers between skin and flesh on the breast. Push half the garlic butter under the skin, to cover the flesh. Tie legs together with kitchen string. Place chicken, breast-side up, in a roasting pan. Drizzle…

Polenta, Rosemary and Parmesan Wedges SERVES 4 PREP & COOK 40 MINS 750g packet frozen potato wedges3 tsps olive oil2 tblsps polenta½ cup shredded parmesan1 tblsp finely chopped fresh rosemary leavesFresh rosemary sprigs, to garnish 1 Spread wedges, in a single layer, over a large oven tray lined with baking paper. 2 Cook in a very hot oven (220C) for 15 minutes. Remove. 3 Transfer wedges to a large, heatproof bowl. Drizzle with oil. Toss well. Add polenta, and rosemary. Toss to coat. Return to same oven tray lined with baking paper. 4 Cook in very hot oven for 10 minutes. Toss wedges. Cook for a further 5 minutes or until golden brown and crisp. Remove. 5 Serve garnished with rosemary sprigs. TIP For spicy wedges, add 1 tsp dried chilli flakes with…

Pineapple and Passionfruit Cheesecake SERVES 10 PREP 40 MINS ½ x 400g packet digestive biscuits½ cup desiccated coconut125g unsalted butter, melted FILLING 2 x 85g packets pineapple flavoured jelly crystals250g block cream cheese, chopped300ml tub thickened cream, whipped⅓ cup fresh passionfruit pulp 1 Grease a 24cm springform pan (base measuring 23cm). Line base with baking paper. 2 Process biscuits and coconut in a food processor until finely crushed. Add butter. Process until combined. Press evenly over base of pan. Refrigerate. 3 To make filling, dissolve jelly crystals in 1 cup boiling water in a heatproof bowl. Stir in 1½ cups cold water. Reserve 1 cup of jelly in a jug. Set aside at room temperature. Refrigerate remaining jelly for about 2 hours, or until just set. 4 Process cream cheese and the just-set remaining jelly…

Footy Hot Dogs with American Mustard Relish SERVES 6 PREP & COOK 24 MINS 375g packet American hot dogs (6)1 tblsp olive oil1 tblsp All Purpose Seasoning6 soft hot dog rolls, warmed1 cup sauerkraut½ cup grated Tasty cheese½ cup drained, sliced jalapenosTomato sauce, to serve AMERICAN MUSTARD RELISH 200g dill pickles (about 5)¼ small onion, chopped¼ cup whole egg mayonnaise2 tblsps American mustard 1 To make relish, place pickles and onion in a food processor. Pulse until finely chopped. Transfer to a bowl. Stir in mayonnaise and mustard. 2 Split hot dogs in half lengthways without cutting all the way through. Brush all over with combined oil and seasoning. 3 Heat a chargrill plate over a medium heat. Add hot dogs. Cook for about 2 minutes on each side, or until charred and hot.…

Peanut Butter Choc Brownie SERVES 8 PREP & COOK 1 HOUR 25 MINS 180g block dark cooking chocolate, chopped150g unsalted butter, chopped1 cup firmly packed brown sugar3 eggs, lightly beaten1 cup plain flour2 tblsps cocoa powder1 tsp baking powder150g packet Peanut Butter Cups Miniatures, halvedVanilla ice-cream, to serve SALTED CARAMEL 1 cup caster sugar300ml carton pure cream1 tsp sea salt flakes 1 Grease an 18cm x 28cm rectangular slice pan. Line the base and sides with baking paper. 2 To make salted caramel, combine sugar and ½ cup water in a large saucepan over a low heat. Stir until sugar is dissolved. Bring to boil. Gently boil, without stirring, for about 8 minutes, or until golden brown. Immediately remove from heat. 3 Add cream to pan. Return to heat. Bring to boil. Gently boil,…

Beef Quesadillas SERVES 4 PREP & COOK 30 MINS 400g beef mince2 tblsps taco spice mix4 x 26cm flour tortillas½ cup taco sauce1 small green capsicum, thinly sliced1 cup grated mozzarellaMashed avocado and sour cream, to serve 1 Heat a lightly oiled, large, non-stick frying pan over a high heat. Add beef and spice mix. Cook, stirring with a wooden spoon to break up mince for about 4 minutes, or until browned. 2 Place one tortilla on a board. Cut a line through tortilla from the centre to the edge. Spread 1½ tblsps of the sauce over left half of tortilla. Place one-quarter of the beef mince on top left quarter. Place one-quarter of the capsicum on top right quarter and one-quarter of the mozzarella on bottom right quarter. 3 Fold bottom…

Strawberry, Apple & Almond Shortcake SERVES 8 PREP & COOK 1 HOUR 15 MINS 150g unsalted butter, chopped, at room temperature⅔ cup caster sugar1 tsp almond essence1 egg, at room temperature1 cup plain flour½ cup self-raising flour⅓ cup almond meal⅓ cup flaked almondsIcing sugar mixture, to serve FILLING 2 small red apples (300g)2 tblsps caster sugar2 tsps finely grated lemon rind250g punnet strawberries, hulled, quartered 1 Invert base of a 22cm round springform pan (base measures 21cm). Grease and line base with baking paper, extending paper 2cm above pan edge. 2 To make pastry, beat butter, sugar and essence in small bowl of an electric mixer until fluffy. Add egg. Beat until combined. Add sifted flours and almond meal. Beat until mixture starts to come together to form a soft dough. 3 Turn out onto…

Crunchy Apple Crumble SERVES 4 PREP & COOK 30 MINS 800g can pie fruit apples1 tsp ground cinnamon75g unsalted butter¼ cup golden syrup3 cups Crunchy Nut Corn FlakesVanilla custard, to serve 1 Spread apple into a shallow ovenproof dish (6-cup capacity). Sprinkle with cinnamon. 2 Melt butter in a small saucepan. Stir in golden syrup until combined. 3 Place corn flakes in a large bowl. Add butter mixture. Stir until coated. Spoon over apples. 4 Cook in a moderate oven (180C) for about 12 to 15 minutes, or until golden. 5 Serve crumble with vanilla custard. TIP For a change, try replacing apples with canned peaches or pears and serve with vanilla yoghurt. Peach & Granola Crumble SERVES 4 PREP & COOK 35 MINS 825g can sliced peaches in mango nectar½ cup…

Chicken Cottage Pie SERVES 4 PREP & COOK 45 MINS 1kg Veg Starter Pack (see Tip)700g potatoes, peeled, chopped⅔ cup sour cream500g chicken mince420g can condensed cream of chicken soup¼ cup chopped fresh parsley 1 Lightly grease an ovenproof dish (8-cup capacity). 2 Peel potato, parsnip and swede from veg starter pack and chop. Place in a microwave-safe bowl with remaining chopped potatoes. Pour over 2 tblsps water. Cover with plastic wrap. Microwave on High (100%) for about 8 minutes, or until vegetables are tender. Drain. Mash with ½ cup sour cream until smooth. 3 Meanwhile, peel and finely chop onion, celery and one of the large carrots from veg starter pack. Reserve remaining carrot for another use. 4 Heat an oiled, large, non-stick frying pan over a medium heat. Add onion, celery and…

Cheesy Vegemite Scrolls SERVES 8 PREP & COOK 35 MINS 2½ cups self-raising flour50g cold butter, chopped1-1¼ cups milk2 tblsps Vegemite2 cups grated Tasty cheeseExtra 1 tblsp milk 1 Place flour in a large bowl. Rub in butter with your fingertips to form fine crumbs. Make a well in the centre. Then pour in enough milk to form a soft but not sticky dough, using a table knife to gently stir until mixture comes together. 2 Turn dough onto a lightly floured bench. Gently knead until smooth (don’t over-knead). Roll out dough to a 25cm x 35cm rectangle. Spread with Vegemite. Sprinkle with 1½ cups of the cheese. Roll up dough firmly from one long side to form a log. Cut into eight even-sized pieces. 3 Place 3cm apart, cut…

Salmon and Mushroom Fried Rice SERVES 4 PREP & COOK 25 MINS 4 x 150g skinless salmon fillets⅓ cup honey and soy sauce2 tblsps vegetable oil200g flat mushrooms, thinly sliced1 red onion, finely chopped1 carrot, peeled, finely chopped1 red capsicum, finely chopped200g snow peas, trimmed, halved diagonally2 tsps finely grated fresh ginger450g packet microwave long-grain rice100g baby spinach leaves 1 Toss salmon with half the sauce to coat. Place on an oven tray lined with baking paper. 2 Cook in a hot oven (200C) for about 12 to 15 minutes, or until cooked to your liking. 3 Meanwhile, heat half the oil in a wok over a high heat until very hot. Add mushrooms. Stir-fry for about 5 minutes, or until browned. Remove. 4 Add remaining oil to wok with onion, carrot and capsicum. Stir-fry for about…

Pork Naan Pizzas SERVES 4 PREP & COOK 25 MINS ⅓ cup hoisin sauce2 tblsps Rendang curry paste250g cooked Chinese barbecue pork slices2-pack garlic naan bread (250g)1 cup grated mozzarella¼ iceberg lettuce (175g), chopped1 carrot, peeled, shredded1 cup firmly packed fresh coriander leavesKewpie mayonnaise and lemon wedges, to serve 1 Combine hoisin sauce and curry paste in a medium jug. Mix well. Transfer ¼ cup to a large bowl. 2 Heat an oiled, large, non-stick frying pan over a medium to high heat. Add pork. Cook, turning occasionally for about 3 minutes, or until browned. Add to sauce in bowl. Toss well to coat. 3 Place both naan breads on a large oven tray. Spread remaining sauce evenly over top. Sprinkle with cheese. Top with pork. 4 Cook in hot oven (200C) for about 10 minutes,…

Wagon Wheel Cheesecake SERVES 10 PREP 40 MINS 2½ x 190g packets Wagon Wheel Minis biscuits (20)50g unsalted butter, melted50g dark cooking chocolate, melted FILLING 180g block white cooking chocolate, chopped2 x 250g blocks cream cheese, chopped300ml tub thickened cream2 x 100g packets mini white baking marshmallows RASPBERRY PURÉE 1½ tsps powdered gelatine1 cup frozen raspberries (130g)½ cup raspberry conserve 1 Invert base of a 23cm springform pan (base measures 22cm). Grease base and side, lining base with baking paper. 2 Arrange 11 of the biscuits, smooth-side facing inwards, around the side of prepared pan. 3 Process remaining biscuits in a food processor until finely crushed. Add butter. Process until combined. Press firmly over base of prepared pan. Refrigerate. 4 To make filling, melt chocolate in a heatproof bowl sitting over a saucepan of simmering…

INTO THE BLU It’s got the tick of approval from celeb chef George Calombaris and took seven years to perfect, so you know the brand new range of Blu cookware must be something special. With pots and pans that are good for both you and the planet, you can sauté and sizzle to your heart’s content knowing the range is 100 per cent toxin and PFAS free. Oh, and it promises to be 30 percent stronger than regular stainless steel cookware too. Priced from RRP $119.95, available at blucookware.com BOOKS FOR COOKS Slow cooking brings inspired flavours and comfort food to the table. From warming soups to tasty bakes and pies, saucy casseroles plus easy slow cooker meals and more, these recipes will keep everyone well fed. Remember to leave…

Roast Sweet Potato Brekkie Frittata SERVES 4 PREP & COOK 45 MINS 1 medium sweet potato (400g), peeled, cut into 2-3cm pieces1 tblsp olive oil1 tsp curry powder⅓ cup chopped roasted capsicum3 green spring onions, thinly sliced1 cup baby spinach (30g)75g Greek feta, crumbled¼ cup grated parmesan6 grape tomatoes, halved4 eggs½ cup milkTomato chutney and toasted Turkish bread, to serve 1 Grease a 20cm round cake pan (4cm-deep) . Line base and side with baking paper. 2 Toss sweet potato with oil and curry powder in a bowl. Season with salt and pepper. 3 Pull out pan and basket from a 7-litre air fryer. Add sweet potato to basket in an even layer. Slide pan and basket into air fryer Set temperature to 200C. Set timer and cook for 10 minutes, until just tender. 4 Transfer…

Triple Choc Celebration Cake SERVES 12-14 PREP & COOK 1 HOUR 35 MINS ⅓ cup Dutch processed cocoa powder375g unsalted butter, chopped, at room temperature2 cups firmly packed brown sugar¼ cup golden syrup6 eggs3 cups self-raising flour1¼ cups buttermilk200g tub crème fraîcheFerrero chocolates and fresh strawberries, to decorate GANACHE 300ml carton pure cream200g Dark Choc Melts180g block dark cooking chocolate, broken into pieces 1 Grease three x 20cm round cake pans. Line bases and sides with baking paper. 2 Stir ⅓ cup hot water into cocoa in a small bowl, until smooth. Cool for 10 minutes. 3 Meanwhile, beat butter, sugar and golden syrup in large bowl of an electric mixer until pale and fluffy. Beat in eggs, one at a time, until combined. Stir in half the sifted flour. Stir in buttermilk, then stir in remaining sifted…

Lemon Meringue Tarts MAKES 12 PREP & COOK 35 MINS 2 lemons4 egg yolks⅓ cup caster sugar75g unsalted butter, chopped275g packet frozen sweet tart cases (12) MERINGUE 3 egg whites, at room temperature¾ cup caster sugar 1 Finely grate ½ tsp rind from one lemon. Squeeze enough juice from lemons to give ¼ cup. 2 Whisk rind, juice, egg yolks and sugar in a medium heatproof bowl until combined. Add butter. Sit bowl over saucepan of simmering water. Stir with a wooden spoon for about 10 to 12 minutes, or until mixture thickens. Remove. Cover surface with plastic wrap. Refrigerate for about 2 hours, or until cold. 3 Meanwhile, place tart cases on a large oven tray. 4 Cook in a moderate oven (180C) for about 10 minutes, or until lightly golden. Remove…

Spanish Potato Wedge Schnitzel SERVES 4 PREP & COOK 45 MINS ½ x 750g packet frozen potato wedges2 tsps smoked paprika600g packet (4) crumbed chicken breast schnitzel125g chorizo, sliced420g jar Arrabbiata Whole Cherry Tomato Pasta Sauce1 cup grated mozzarellaMixed salad leaves, to serve 1 Place wedges in a single layer on a large oven tray. Sprinkle over paprika. Toss to coat. 2 Cook in a hot oven (200C) for about 30 minutes, turning halfway through, or until golden brown. Remove. 3 Meanwhile, arrange schnitzels on a separate oven tray. Cook in same hot oven for 15 minutes. Remove. 4 Heat a small, non-stick frying pan over a medium heat. Add chorizo. Cook, stirring occasionally, for about 3 minutes, or until crisp. Drain on absorbent kitchen paper. 5 Spread half the pasta sauce evenly over…

Fennel-Spiced Roast Lamb and Vegetables SERVES 6 PREP & COOK 2 HOURS 3 small red onions, quartered3 large carrots, cut into 3cm-thick batons1.25kg Sebago potatoes, cut into 5cm pieces2kg leg of lambSteamed peas and gravy, to serve FENNEL SPICE RUB ¼ cup vegetable oil4 cloves garlic, crushed3 tsps ground coriander3 tsps ground cumin3 tsps fennel seeds2 tsps sweet paprika 1 To make spice rub, combine all ingredients in a small bowl. Season with salt and pepper. Mix well. 2 Place 1 tblsp of the spice rub, onions, carrots and potatoes in a large bowl. Toss to coat. 3 Rub remaining spice rub all over lamb. Place lamb in an oiled, extra large roasting pan. 4 Cook in a moderate oven (180C) for 30 minutes. Remove pan from oven. Place vegetables around lamb. Turn to…

Burrito Bowl SERVES 2 PREP 20 MINS 1 tblsp lime juice, plus wedges to serve125g can corn kernels, drained400g can pinto beans, drained, rinsed1 red chilli, halved, seeds removed, finely chopped½ small red onion, finely chopped½ small avocado150g kale and baby spinach1 tsp olive oil2 roasted red peppers, chopped CASHEW CHIPOTLE DRESSING 100g cashews1 tsp chipotle paste 1 Make dressing. Place cashews in a bowl. Cover with cold water. Stand, covered, for 2 hours or overnight. 2 Strain cashews. Place into a blender. Add 100ml water and blend until very smooth. Add more water a little at a time until the consistency of double cream. 3 Mix ⅓ cup of the cashew mixture with chipotle paste and 1 tsp of the lime juice. Season with salt and pepper. Reserve remaining cashew mixture (see Tip). 4 Combine…