Indholdsfortegnelse for 2508 i New Idea Food

Welcome to our comforting winter issue! It’s the perfect excuse to stay indoors and spend time in the kitchen making food everyone will love. Whether you’re looking for warm, comforting mains or tempting sweet treats, we have them covered, giving you plenty of inspiration and handy tips. Check out our six-ingredient collections; from simple slow-cooked dishes to warming one-pots – all with minimal prep and awesome flavour. Plus, plenty of pocket-friendly meals like tasty traybakes, easy pies, quick dinners on toast, and our takes on the latest trending dishes. These ideas (and more) can be made ahead then reheated to suit your family’s schedule. On the lookout for something sweet to share? Head straight over to the home-baked sweet options. Perhaps cosy crumbles are a favourite, warming waffles or a…

Caramel Apple Crumble SERVES 4PREP & COOK 1 HOUR 5 MINS 6 large (1.2kg) Granny Smith apples½ cup firmly packed brown sugar½ tsp ground cinnamonVanilla ice-cream, to serve CRUMBLE ½ cup plain flour⅓ cup firmly packed brown sugar85g cold butter, chopped½ cup rolled oats⅓ cup shredded coconut 1 Peel and core apples. Slice thickly. Place in a deep, ovenproof frying pan (8-cup capacity) with sugar, cinnamon and 1 tbsp water over medium heat. Cook, stirring, for 8-10 mins, or until apples are just tender. 2 CRUMBLE Combine flour and sugar in a large bowl. Rub in butter with fingertips to form coarse crumbs. Stir in oats and coconut. Sprinkle over apples. 3 Cook in 180C preheated oven for 30-35 mins, or until topping is golden and crisp. 4 Serve warm…

Creamy Chicken and Vegie Pie SERVES 4PREP & COOK 1 HOUR 750g chicken thigh fillets, trimmed, cut into3cm pieces50g butter1 large onion, finely chopped1 tbsp fresh (or 1½ tsp dried) thyme leaves⅓ cup plain flour1 cup chicken stock1½ cups milk4 cups frozen winter vegetables2 sheets frozen puff pastry sheets, each cut into3 strips 1 Heat a lightly oiled, large non-stick frypan over a medium-high heat. Add chicken in two batches. Cook, turning occasionally, for about 5 mins, or until browned. Remove. 2 Melt butter in same pan. Add onion and thyme. Cook, stirring, for 2-3 mins, until light golden. Add flour. Cook, stirring, 1 min. Reduce heat to low. Gradually add stock and milk, stirring, until sauce boils and thickens. Return chicken to pan with vegetables. 3 Simmer for 5…

Minestrone with Garlic Rolls SERVES 6PREP & COOK 50 MINS 1 large onion, finely chopped2 carrots, cut into1½cm pieces150g shortcut bacon rashers, chopped2 x 410g cans Rich & Thick Diced Tomatoes with Paste1 litre (4 cups) chicken stock400g can pinto beans, drained, rinsed½ cup macaroni2 zucchini, thinly sliced⅓ cup chopped fresh basilGrated parmesan, to serve GARLIC ROLLS 6 white bread rolls⅓ cup garlic butter, softened 1 Heat an oiled stockpot over a medium heat. Add onion, carrots and bacon. Cook, stirring occasionally, for about 6-8 mins, or until soft. 2 Stir in tomatoes, stock, beans and macaroni. Bring to boil. Cover with lid. Gently boil for 10 mins. Remove lid. Add zucchini. Gently boil, uncovered, for a further 10 mins, or until vegetables and macaroni are tender. 3 Remove pot…

Smartie Cookies MAKES 12 PREP & COOK 45 MINS 125g butter, softened¾ cup caster sugar1 tsp vanilla extract1 egg1½ cups self-raising flour2 x 50g packets Smarties 1 Line two large oven trays with baking paper. 2 Beat butter, sugar and vanilla in small bowl of an electric mixer until light and fluffy. Beat in egg until combined. Transfer to a large bowl. Add sifted flour. Stir until combined. 3 Roll 2 tbsp of mixture into balls. Place about 5cm apart on prepared trays. Gently press down to flatten slightly. Press about seven Smarties into the top of each cookie. 4 Cook in a 160C preheated oven for 15-20 mins, swapping trays halfway through, until cookies are golden brown. Remove. Cool cookies on trays. TIP Store cookies in an airtight container…

Ham and Mushroom Swiss Melt SERVES 2 PREP & COOK 15 MINS 100g button mushrooms, sliced 4 thick slices wholegrain bread, lightly toasted 2 tbsp Dijonnaise 50g baby spinach leaves 150g shaved smoked leg ham 4 slices Swiss cheese 1 Heat an oiled, medium frying pan over a medium to high heat. Add mushrooms. Cook, stirring occasionally, for about 2 mins, or until tender. Season with salt and pepper. 2 Place toast on an oven tray. Spread evenly with Dijonnaise. Divide spinach, ham, mushrooms and cheese over top. 3 Cook under a preheated grill for about 4-5 mins, until cheese is melted. 4 Serve seasoned with freshly ground pepper. TIP We used an unsliced loaf and cut it into thick slices. Try replacing ham with other sliced deli meats such…

Okonomiyaki Potatoes SERVES 4PREP & COOK 25 MINS 4 x 200g washed potatoes150g streaky bacon, thinly sliced1 cup (45g) firmly packed, thinly sliced Chinese cabbage3 green onions, thinly slicedPickled ginger, kewpiemayonnaise, tonkatsusauce, furikake riceseasoning, to serve 1 Arrange potatoes around the edge of a microwave turntable. Microwave on High for 10 mins, or until tender. Cool slightly. Flatten warm potatoes with the base of a heatproof glass until 2cm thick. 2 Spray a 7-litre air fryer basket with olive oil. Place potatoes in basket. Spray with olive oil. Season with salt and pepper. Air fry on 200C for 10 mins or until potatoes are golden and crisp. 3 Meanwhile, add bacon to a lightly oiled, medium non-stick frying pan over a medium-high heat. Cook, stirring, for 5 mins or until…

Fried Chicken Burgers with Ranch Sauce SERVES 4PREP & COOK 40 MINS ¾ cup buttermilk¾ cup plain flour1 tsp garlic powder500g packet (4) chicken breast schnitzel steaksVegetable oil, for shallow frying4 slices tasty cheese4 seeded hamburger buns, halved, lightly toastedShredded iceberg lettuce, to serve RANCH SAUCE ½ cup whole egg mayonnaise1 tbsp buttermilk2 tsp vegetable oil2 tsp lemon juice 1 RANCH SAUCE Whisk all ingredients in a small jug until smooth. Refrigerate covered until ready to serve. 2 Pour buttermilk into a medium bowl. Combine flour and garlic powder in a shallow dish. Season with salt and pepper. One at a time, dip chicken steaks in buttermilk, then coat in flour mixture. 3 Heat enough oil in a large frying pan to shallow-fry over a medium-high heat. Add chicken. Cook…

Smoky Barbecue Pulled Pork SERVES 6-8PREP & COOK 7 HOURS 2.2kg pork scotch roast30g sachet Chipotle Tacos recipe base (see tip)4 cloves garlic, crushed1 large onion, finely chopped1 cup apple cider (or apple juice)1¼ cups Sticky Sweet barbecue sauce (see tip) 1 Rub pork all over with recipe base and garlic to coat well. 2 Sprinkle onion into the removable bowl of a 5- to 6-litre capacity slow cooker. Top with pork. Pour over cider. Cover with lid. 3 Cook on Low for about 6 hours, or until pork starts to fall apart. Remove the pork from slow cooker. Using a large spoon, skim fat from the surface of cooking liquid. Pour the remaining liquid into a large jug. Combine ¾ cup of the reserved liquid with barbecue sauce in…

Honey Soy Pork Hotpot SERVES 4PREP & COOK 1 HOUR 10 MINS 750g pork scotch fillet steaks, trimmed, cut into 3cm pieces200g pouch Honey & SoyStir-Fry Sauce (see tip)1 tbsp ginger paste6 green spring onions, thinly sliced2 large carrots, sliced diagonally150g snow peas, trimmed 1 Heat an oiled stockpot over a medium-high heat. Add pork in two batches. Cook, turning occasionally, for about 5 mins, or until browned. Remove. 2 Whisk stir-fry sauce with ginger paste and 1½ cups hot water in a jug until combined. 3 Return all pork to stockpot with sauce mixture, onions and carrots. Stir to combine. Bring to boil. Cover with lid. Reduce heat. Simmer, covered, for 35 mins, stirring occasionally, until pork is tender. Remove lid. Simmer, uncovered for a further 15 mins, or…

Hot Chocolate and Banana Waffles SERVES 4PREP & COOK 40 MINS 2 cups plain flour1 tbsp baking powder½ cup caster sugar2 eggs1½ cups milk1 tbsp vanilla extract50g butter, melted Sliced bananas, ice-cream, to serve CHOCOLATE FUDGE SAUCE 300ml pure cream⅓ cup firmly packed brown sugar2 tbsp golden syrup150g dark chocolate, chopped 1 Sift flour and baking powder into a large jug. Stir in sugar. Whisk eggs, milk and vanilla in a bowl until combined. Add to flour mixture. Whisk until smooth. Whisk in butter. Stand for 5 mins. 2 CHOCOLATE FUDGE SAUCE Combine cream, sugar and syrup in a small saucepan over a low heat. Stir until sugar is dissolved. Bring to boil. Gently boil, stirring occasionally, for about 5 mins, or until slightly thickened. Remove from heat. Add chocolate.…

Best-Ever Sausage Rolls with Relish Sauce MAKES 60 PREP & COOK 1 HOUR 5 sheets frozen puff pastry, just thawed 1 egg, lightly beaten ½ cup tomato relish 2 tbsp barbecue sauce FILLING 2 medium onions, finely chopped 2 cloves garlic, crushed 1kg sausage mince 1 cup fresh breadcrumbs 1 egg, lightly beaten 2 tbsp barbecue sauce 3 tsp Italian dried herbs 1 FILLING Heat a lightly oiled, large non-stick frying pan over a medium-high heat. Add onions and garlic. Cook, stirring occasionally, until onions are soft. Cool slightly. Place in a large bowl with remaining ingredients. Season with salt and pepper. Mix well. 2 Cut each pastry sheet in half. Cut 5cm off the tip of a large, disposable piping bag. Spoon half the filling into the bag at…

Asian Vegetable Noodle Soup SERVES 4PREP & COOK 20 MINS 1 litre vegetable stock110g sachet Ready Sauce for Coconut Curry Vegetables340ml can Light & Creamy Evaporated Milk2 medium carrots, peeled, halved lengthways, thinly sliced diagonally200g broccoli, cut into medium florets120g snow peas, trimmed, thinly sliced lengthways250g packet pad Thai rice noodlesThinly sliced fresh red chilli, to garnish 1 Place stock, sauce and milk in a large saucepan. Whisk over a high heat until combined. Add carrots and broccoli. Bring to boil. Reduce heat. Gently boil for about 5 mins, or until vegetables are tender. Remove from heat. Add snow peas. 2 Meanwhile, place noodles in a large, heatproof bowl. Cover with boiling water. Stand for about 5 mins, or until tender. Drain. 3 To serve, divide noodles among serving bowls.…

TOP TIPS FOR PERFECT FRIED RICE 1 You can use most long-grain white and brown rices, however jasmine or medium-grain brown rice will cook and separate well, without breaking up. 2 Cook the rice the day before, drain well, then spread out onto a tray. Cover with paper towel. Refrigerate overnight to allow it to dry out. 3 Be prepared and have all your ingredients ready before you start to cook – slice the green onions, chop the garlic and bacon and beat the eggs, if using. 4 Have your wok or frying pan really well heated, so the rice and other ingredients brown well. Cook the other ingredients first in a little oil, then remove. 5 Add the rice, in smaller batches, and using your egg flip or heatproof…

Korean Beef and Rice Bowls SERVES 4PREP & COOK 30 MINS 500g beef mince½ cup bulgogi stir-fry sauce4 eggs450g packet microwave jasmine rice1 cup (200g) kimchi, drained125g bean sproutsSliced green onions, toasted sesame seeds, to serve PICKLED VEGETABLES AND SAUCE 2 carrots, coarsely shredded2 Lebanese cucumbers, thinly sliced2½ tbsp rice wine vinegar1½ tbsp sugar¼ cup gochujang paste2 tsp sesame oil 1 PICKLED VEGETABLES Combine carrot and cucumber in a bowl. Add 2 tbsp vinegar and 1 tbsp sugar. Toss well. Cover and refrigerate for 30 mins. 2 SAUCE Combine remaining vinegar, sugar, gochujang paste, oil and 1 tbsp water in a bowl. Set aside. 3 Heat a non-stick wok over a medium-high heat. Add beef. Stir-fry, breaking up mince, for 6-8 mins, until evenly browned. Add bulgogi sauce. Stir-fry for…

Tikka Masala Chicken Pilaf SERVES 4PREP & COOK 45 MINS 6 (1.2kg) chicken thigh cutlets, bone in, skin on1 large onion, halved, thinly sliced1 tbsp ginger paste1½ cups basmati rice⅓ cup tikka masala curry paste1 large chicken stock cube, crumbled1 cup coarsely chopped fresh coriander¼ cup pistachios, toasted, choppedNatural yoghurt, lemon wedges, pappadams, to serve 1 Heat an oiled, large, flameproof, casserole dish or deep, ovenproof frying pan (about 30cm wide x 6cm deep) over a medium heat. Add chicken, skin-side down. Cook for about 7 mins on each side, until golden. Remove. 2 Add onion and ginger to same, oiled dish. Cook, stirring, for 2-3 mins, until light golden. Add rice and curry paste. Cook, stirring, for a further 1 minute, until fragrant. 3 Stir in stock cube and…

Spiced Pumpkin Cake with Sour Cream Frosting SERVES 15PREP & COOK 1 HOUR 20 MINS 700g Kent pumpkin, deseeded, peeled, cut into3cm chunks1 tbsp olive oil125g butter, softened1 cup firmly packed dark brown sugar2 tsp vanilla extract3 eggs1½ cups self-raising flour½ tsp bicarbonate of soda3 tsp mixed spice2 tsp ground cinnamon, plus extra to serve ⅓ cup milk Toasted pepitas, to decorate SOUR CREAM FROSTING 300ml tub thickened cream ⅓ cup icing sugar mixture½ tsp ground cinnamon½ cup sour cream 1 Place pumpkin on a nonstick oven tray. Drizzle over oil. Toss well. Cook in a 200C preheated oven for about 30 minutes, until tender and golden. Remove. Cool slightly. Transfer to a blender. Blend until smooth. You will need 1 cup of puree. 2 Grease an 18cm x 28cm…

Speedy Country-style Chicken Soup SERVES 4PREP & COOK 40 MINS 1 tbsp extra virgin olive oil4 chicken thigh fillets (600g), cut into thin strips2 medium carrots (240g), chopped finely3 trimmed celery stalks (300g), chopped finely2 medium onions (300g), chopped finely2 cloves garlic, chopped2 sprigs thyme¼ cup plain flour2 litres (8 cups) chicken stock1 cup risoni pasta2 green onions, sliced thinlyThyme leaves, to serve (optional) 1 In a large heavy-based pan, heat the olive oil over medium-high heat. Add the chicken, cook until browned. Add the carrot, celery, onion, garlic and thyme; cook, stirring, for 2-3 mins or until starting to soften. 2 Stir in the flour; cook, stirring, for 2 mins. Gradually add the stock, ½ cup (125ml) at a time, until all stock is incorporated. Simmer, covered, for 20…

Banoffee Pancakes SERVES 4 PREP & COOK 50 MINS 1½ cups self-raising flour 1 tsp ground cinnamon 1 tsp baking powder 2 tbsp brown sugar 1 cup buttermilk 3 eggs, lightly beaten 25g butter, melted, plus extra for greasing ⅓ cup mashed banana (1 large banana) Sliced banana, hokey pokey ice-cream and chopped, toasted pecans, to serve SAUCE 300ml tub thickened cream ¾ cup firmly packed brown sugar ¼ cup golden syrup 50g butter, chopped 1 Sift flour, cinnamon and baking powder into a large bowl. Stir in sugar. Place buttermilk, eggs, butter and mashed banana in a large jug. Whisk until combined. Add to flour mixture. Whisk until smooth. Stand, covered, for 10 mins. 2 SAUCE Combine all ingredients in a large saucepan over a medium heat. Stir until…

Freeform Gozleme Tart SERVES 6 PREP & COOK 1 HOUR 2 sheets frozen shortcrust pastry, just thawed 1 egg, lightly beaten ½ cup finely grated parmesan 120g mixed salad leaves 250g punnet cherry tomatoes, halved ¼ cup bottled Greek salad dressing Lemon wedges, to serve FILLING 250g packet frozen spinach, thawed 250g fresh ricotta 200g firm feta, crumbled 3 green spring onions, finely chopped 2 egg yolks 1 tsp finely grated lemon rind 1 To make filling, squeeze out excess liquid from spinach. Place spinach in a large bowl with remaining ingredients. Season with salt and pepper. Mix well. 2 Join pastry sheets together, side-by-side, on a large sheet of baking paper, with edges overlapping by 2cm and brushing in between the join with a little of the egg. Press…

Slow Cooker Hot Fudge Coconut Pudding SERVES 8-10 PREP & COOK 2 HOURS 50 MINS 2 cups self-raising flour ⅓ cup cocoa powder ½ cup firmly packed brown sugar 1 cup Dark Choc Chips 270ml can coconut milk 100g butter, melted 2 tsp vanilla bean paste Vanilla ice-cream, to serve TOPPING 1½ cups firmly packed brown sugar ½ cup cocoa powder 1 Lightly grease the removable bowl of a 5- to 6-litre capacity slow cooker. Line base and side with baking paper. 2 Sift flour and cocoa into a bowl. Stir in sugar and Choc Chips. 3 Place coconut milk, butter and vanilla into a jug. Whisk until combined. Add to flour mixture. Stir until smooth. Spoon into prepared bowl. Smooth over top. 4 TOPPING Combine sugar and cocoa in…