New Idea Food 2504

This issue is packed with ideas that embrace Autumn and make home cooking a breeze. We’ve created a range of easy, flavoursome recipes using in-season ingredients to help save dollars. There are sure to be some new family favourites here! We all know that meal planning is key, and having fresh inspiration at your fingertips makes it so much easier. Whether you’re after fuss-free tasty feeds cooked and served straight to the table; clever air fryer ideas; ways to include more fish on the menu; or some must-try side salads, there’s something for every occasion. With Easter celebrations approaching, we’ve included a delicious feast for six to share. If you want something extra special, indulge in a sweet treat - some using iconic hot cross buns and others perfect for…

Blueberry Choc-Chip Muffins MAKES 12 PREP & COOK 35 MINS 2 cups self-raising flour1 cup caster sugar½ cup milk choc bits (100g)1⅓ cups milk100g unsalted butter, melted, cooled1 egg1 tsp vanilla extract1 cup frozen blueberries2 tblsps cocoa powder 1 Line a 12-hole muffin pan (⅓-cup capacity) with paper cases. 2 Combine flour, sugar and choc bits in a large bowl. 3 Whisk milk, butter, egg and vanilla in a large jug until combined. Add to flour mixture and stir until combined. 4 Transfer 1½ cups of the mixture to a separate bowl. Gently fold through frozen blueberries. Sift cocoa into remaining mixture. Mix well. 5 Divide chocolate mixture evenly among paper cases. Dollop blueberry mixture over top. Don’t stir through. 6 Cook in a moderately hot oven (190C) for about…

WHAT A SNACK For a sweet treat you won’t have to feel as guilty about, pick up one of Uncle Toby’s new muesli bars inspired by some of your favourite choccies. Packed with 100% Aussie oats and with a three-health star rating, choose from Chokito, Golden Rough or Crunch – a great pick-me-up for those 3pm sugar cravings. Available in supermarkets, RRP $5.50 for a 5 pack. JUST BEAT IT What do you get when an exciting new Aussie kitchen brand collabs with an international Michelin star chef? The new Durapres collection – an appliance range simplifying the home-cooking experience one press-of-a-button at a time! Developed with the expertise of Curtis Stone, the core collection includes seven game-changing products, including the Beat Blitz hand mixer which makes food prep fun,…

Mediterranean Chicken Wraps MAKES 4PREP & COOK 20 MINS ½ cup roasted capsicum strips, drained½ cup pitted kalamata olives, halved lengthways200g packet (8) mountain bread natural wraps⅓ cup basil pesto3 cups (400g) shredded roasted chicken8 thin slices provolone cheese (about 120g), halved1½ cups baby rocket 1 Place capsicum and olives on absorbent kitchen paper. Pat dry. 2 Stack two wraps together on a clean board. Spread 1 tblsp of the pesto over one-third of the short end of the top wrap. Arrange a quarter of the chicken, capsicum, olives, cheese and rocket over pesto. 3 Roll up to enclose filling. Wrap in baking paper. Repeat with remaining ingredients to make four wraps in total. Cut in half to serve. 4 Refrigerate, covered, until ready to serve. TIP To transport, pack…

Chilli Lime Salmon with Asian Salad SERVES 4PREP & COOK 25 MINS 4 x 125g salmon fillets, skin off 350g packet Asian Style Salad Kit ⅓ cup fresh coriander leaves, plus extra to serve MARINADE 1 tblsp fish sauce2 tsps sesame oil2 cloves garlic, crushed2 tsps grated fresh ginger CHILLI LIME SYRUP ½ cup caster sugar1 long red chilli, thinly sliced1 tblsp fish sauce1 tblsp lime juice, plus wedges to serve 1 To make marinade, combine all ingredients in a shallow dish. Add salmon. Toss to coat. Refrigerate, covered, for 30 minutes to marinate. 2 To make chilli lime syrup, combine sugar and ½ cup water in a small saucepan. Stir over a low heat until dissolved. Bring to boil. Gently boil for about 5 minutes, or until syrup is…

Choc Cherry Ripe Ice-Cream Cake SERVES 6PREP & COOK 30 MINS 585g packet chocolate mud cake 1½ x 1 litre tubs Rich Ultra Chocolate Ice-Cream 2 x 44g Cherry Ripe chocolate bars, chopped, plus extra to serve CHERRY SAUCE 1 tblsp cornflour680g jar morello cherries1 tblsp caster sugar 1 Invert base of a 20cm round springform pan. Grease and line base and side with baking paper. 2 Crumble cake, discard icing. Process cake in a food processor until fine crumbs form. Press half of the cake crumbs evenly over base of prepared pan. 3 Spoon ice-cream into a large bowl. Stand at room temperature for about 10 minutes, or until slightly softened. Do not melt. Gently stir in Cherry Ripe. 4 Spoon half of the ice-cream into prepared pan. Smooth…