Indholdsfortegnelse for 2510 i New Idea Food

As we head into Spring, this issue brings you more of what you love, with plenty of fresh, flavoursome recipe ideas and tips to inspire you and the family. Being budget-smart and saving time in the kitchen always makes good sense. We have winning ways to keep weeknights interesting when mince is on the menu (a budget staple) or when you are keen to deliver meals to the table in under 30 minutes. There are also big takes on trending recipes, from protein-fuelled lunches, to creative ways with the popular Biscoff spread, plus mouth-watering bite-sized pies made in your trusty pie maker. Looking for something sweet? The vibrant flavours in our dessert line-up are fit for every occasion, including easy loaves you can bake and freeze, and berry-packed treats using…

Tuna, Pesto and Avocado Toasties MAKES 12 PREP & COOK 25 MINS 3 x 95g cans chunk style tuna, drained12 medium, round bread rolls (see tip), cut in half¼ cup tomato pesto⅓ cup sundried tomato strips1 avocado, diced100g Greek-style feta, crumbled¾ cup pizza blend shredded cheese1 cup (30g) spinach and rocket leaves, plus extra to serve 1 Place tuna in a bowl. Flake with a fork. 2 Using a rolling pin, flatten bread roll bases to a 5mm thickness. Reserve tops. 3 Spray a 6-hole (¼-cup capacity) pie maker with olive oil. 4 Press six bread roll bases into holes to form cases. Spoon 1 tsp pesto into each case. Fill evenly with half the tuna, sundried tomato strips, avocado, feta, cheese, spinach and rocket. Season with salt and pepper. 5 Lightly press six bread roll tops…

Coffee Nutella Martini SERVES 4PREP 15 MINS ¾ cup Nutella2 x 18.5g sachets vanilla latte coffee1 cup ice cubes¼ cup vodka¼ cup coffee-flavoured liqueur2 cups vanilla ice-cream 1 Spoon ½ cup of the Nutella into a disposable piping bag. Twist top. Snip tip. Pipe around inside of four martini glasses (300ml-capacity). 2 Empty coffee sachets into a medium heatproof jug. Stir in 1¼ cups hot, not boiling, water with remaining Nutella. Stir until Nutella is melted. 3 Pour coffee mixture into a blender. Add ice cubes, vodka, liqueur and ice-cream. Blend until smooth. 4 Pour evenly into prepared glasses. Serve immediately. TIP Try using other flavoured coffee sachets such as hazelnut, mocha or caramel. Disposable piping bags are available from major supermarkets. Boozy Banoffee Cocktail SERVES 4PREP 15 MINS 2 x 50g…

Kimchi Beef Burgers SERVES 4 PREP & COOK 30 MINS 500g beef mince3 green onions, finely chopped, plus extra to garnish1 tbsp gochujang2 tsp soy sauce4 eggs¼ cup whole egg mayonnaise4 brioche burger buns, split, toasted4 butter lettuce leaves1 cup kimchi1 medium carrot, shredded 1 Place beef, onions, 2 tsp gochujang and sauce in a large bowl. Season with salt and pepper. Mix well. Divide mixture into four equal portions. Shape into patties. 2 Heat an oiled, large, nonstick frying pan over a medium heat. Add patties. Cook for about 4 mins on each side, or until cooked. Remove. Cover with foil to keep warm. 3 Heat same oiled pan over a medium heat. One at a time, gently crack eggs into a small bowl, then pour into the pan. Cook for about 2-3…

Hot Honey Pork and Sweet Potato Burritos MAKES 8PREP & COOK 50 MINS 2 orange sweet potatoes (about 350g each), peeled, cut into 1.5cm cubes1 tbsp olive oil30g packet taco spice mix500g lean pork mince425g can Mexe Beans500g tub creamed cottage cheese8 regular flour tortillasChopped avocado, fresh coriander sprigs, to serve HOT HONEY ½ cup honey1 tsp dried chilli flakes2 tsp vinegar 1 Toss sweet potato in a large roasting pan with oil and 1 tbsp of the spice blend to coat. Cook in a 200C preheated oven for 25-30 mins, until tender. 2 Meanwhile, heat a lightly oiled, large, non-stick frying pan over a medium-high heat. Add pork. Cook, stirring to break up mince, for 6-8 mins or until browned. Add remaining seasoning, undrained beans and ½ cup water.…

Popcorn Crunchies MAKES 24PREP 20 MINS RAINBOW CRUNCHIES 290g packet White Choc Melts4 cups multi-coloured popcorn (80g)1 cup mini marshmallows (60g) CHOC-CARAMEL CRUNCHIES 290g packet Milk Choc Melts4 cups caramel-flavoured popcorn (80g)½ cup desiccated coconut 1 Line two 12-hole muffin pans (⅓-cup capacity) with paper cases. 2 RAINBOW CRUNCHIES Stir white choc melts in a large, heatproof bowl sitting over a saucepan of simmering water until smooth. Remove from heat. Add popcorn and marshmallows. Stir until coated. Spoon evenly into paper cases in one tray. Refrigerate until set. 3 CARAMEL CRUNCHIES Stir milk choc melts in a large, heatproof bowl sitting over a saucepan of simmering water until smooth. Remove from heat. Add popcorn and coconut. Stir until coated. Spoon evenly into paper cases in remaining tray. Refrigerate until set. TIP Flavoured popcorn is available in the…

Lemon Coconut Cake SERVES 8PREP & COOK 50 MINS 125g unsalted butter, at room temperature1 cup (220g) caster sugar2 eggs½ cup (45g) desiccated coconut2 lemons, zested and juiced1½ cups (225g) self-raising flour1 cup (250ml) milk ICING 1½ cups (225g) icing sugar 1 cup (90g) desiccated coconut 1 Preheat the oven to 170C. Grease a 20cm round cake tin and line the base with non-stick baking paper. 2 Using an electric mixer or electric hand beaters, cream butter and caster sugar until light and fluffy. Add eggs one at a time, beating well after each addition. 3 Stir in coconut and most of the lemon zest, reserving 1 tsp. Add half the flour and half the milk and stir through gently. Repeat with remaining flour and milk. 4 Pour batter into…

Carrot and Pistachio Loaf SERVES 8-10PREP & COOK 1 HOUR 20 MINS 3 eggs1 cup sunflower oil¾ cup caster sugar1½ cups plain flour2 tsp ground cinnamon1 tsp baking powder1 tsp bicarbonate of soda2 cups (200g) grated carrot½ cup chopped pistachios, plus extra to serve CREAM CHEESE FROSTING ½ x 250g block (125g) cream cheese30g butter, softened1 tsp vanilla extract1¼ cups icing sugar mixture 1 Grease a large loaf pan (about 13cm x 25cm top measurement). Line base and sides with baking paper, extending paper 3cm above pan edges. 2 Beat eggs, oil and sugar in large bowl of an electric mixer for about 3 mins or until thick and pale. 3 Fold in sifted flour, cinnamon, baking powder and soda until combined. Stir in carrot and pistachios. Spoon mixture into prepared pan. Smooth…

Smashed Potato, Bacon and Egg Pie SERVES 4-6 PREP & COOK 1 HOUR 10 MINS 700g baby white potatoes (about 10)4 slices (100g) middle bacon rashers, chopped⅔ cup (90g) grated Tasty cheese2 green onions, finely chopped4 eggs¾ cup thickened cream80g cherry tomatoes, halvedRocket leaves & balsamic dressing, to serve 1 Arrange potatoes around the edge of a microwave turntable. Microwave on High for 8 mins, or until tender when tested with a skewer. Cool for 5 mins. 2 Meanwhile, invert base of a 21cm round springform pan (base measures 20cm). Grease base and sides of pan. 3 Heat a lightly oiled frying pan over a medium-high heat. Add bacon. Cook, stirring, for about 4 mins, until golden. Remove from heat. Cool. 4 Place potatoes in prepared pan. Spray the bottom of a flat-based, heatproof glass with…

Nutella Choc-Extreme Cake SERVES 8-10 PREP & COOK 1 HOUR 15 MINS ½ cup cocoa powder225g butter, softened1½ cups caster sugar3 eggs2 cups plain flour1 tsp baking powder1 tsp bicarbonate of soda⅔ cup milk¾ cup NutellaAssorted chocolates, to decorate (see tip) CHOCOLATE FROSTING 250g butter, softened1½ cups icing sugar mixture180g block dark chocolate, melted, cooled 1 Grease two 22cm round cake pans. Line bases and sides with baking paper. 2 Combine ⅔ cup boiling water, cocoa in a jug. Whisk until smooth. Cool. 3 Beat butter and sugar in large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time. Reduce speed to low. Gradually, beat in cocoa mixture until combined. Mixture will look curdled at this stage. 4 Fold in sifted flour, baking powder and…

Swiss Turkey Patties SERVES 4 PREP & COOK 25 MINS 500g turkey mince2 tbsp mango chutney1 tbsp Dijon mustard3 green spring onions, finely chopped⅓ cup packaged dried breadcrumbs4 Swiss cheese slicesToasted herb bread slices, to serve TOMATO SALAD 2 Roma tomatoes, cut into wedges½ red onion, thinly sliced60g baby rocket leaves2 tbsp bottled French dressing 1 Place mince, chutney, mustard, spring onions and breadcrumbs in a large bowl. Season with salt and pepper. Mix well. Divide mixture into four portions. Shape into 10cm diameter patties. 2 Heat an oiled, large, non-stick frying pan over a medium to high heat. Add patties. Cook for 2-3 mins on each side, or until browned. Transfer to an oven tray lined with baking paper. 3 Cook patties in a 180C preheated oven for 10 mins. Top each patty with…

Bolognese Puttanesca Fettuccine SERVES 4PREP & COOK 50 MINS 500g lean beef mince1 onion, chopped3 cloves garlic, crushed6 anchovies, chopped⅓ cup kalamata olives, sliced2 tbsp baby capers, drained½ tsp dried chilli flakes (optional)2 x 400g cans chopped tomatoes½ cup chopped fresh basil, plus leaves to garnish375g fettuccineShredded parmesan, to serve 1 Heat an oiled, large, nonstick frying pan over a high heat. Add beef. Cook, stirring to break up mince for about 7 mins, or until browned. 2 Add onion and garlic to pan. Cook, stirring for about 3 mins, or until onion is soft. Add anchovies, olives, capers and chilli. Cook, stirring for 2 mins. 3 Stir in tomatoes and ¾ cup water. Bring to boil. Gently boil, partially covered, stirring occasionally, for about 30 mins, or until sauce has thickened. Stir in basil.…

Korean Beef Rice Bowls SERVES 4 PREP & COOK 30 MINS 1⅓ cups jasmine rice⅓ cup light soy sauce1 tbsp honey1 tbsp gochujang2 tsp sesame oil500g lean beef mince4 green onions, thinly slicedSriracha mayonnaise, toasted sesame seeds, to serve CUCUMBER SALAD 1 tbsp rice wine vinegar2 tsp caster sugar2 Lebanese cucumbers, thinly sliced1 large carrot, peeled, shredded 1 SALAD Mix vinegar, sugar and ¼ tsp salt in a large bowl. Add cucumber and carrot. Toss well. Set aside. 2 Cook rice according to directions on packet. 3 Combine soy sauce, honey, gochujang and sesame oil in a small bowl. 4 Heat a large non-stick wok over a high heat. Add beef. Stir-fry, breaking up mince, for about 8 mins, or until well browned. Add sauce mixture. Bring to boil and…

Lamb with Roast Pumpkin and Spiced Couscous SERVES 4PREP & COOK 1 HOUR 1kg piece pumpkin, peeled, seeds removed, cut into2cm pieces1kg butterflied lamb leg with rosemary & garlic2 x 100g packets Moroccan-Style couscous100g baby spinach leaves200g tub hommus dip 1 Spread pumpkin over an oven tray lined with baking paper. Spray with cooking oil. Season with salt and pepper. 2 Cook in a 190C preheated oven for about 30 mins, or until tender. 3 Meanwhile, heat an oiled, flameproof roasting pan over a high heat. Cook lamb on both sides, for about 5 mins, or until lightly browned. Place pan in same oven. 4 Cook for 15-20 mins, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 10 mins. 5 Meanwhile, prepare couscous according to…

Barley and Cashew Salad with Curry Dressing SERVES 6PREP & COOK 40 MINS 1 cup pearl barley2 cups chopped fresh curly leaf parsley1½ cups fresh mint leaves1 small red onion, finely chopped1 cup roasted cashews, chopped1 carrot, coarsely grated½ cup currantsGreek-style yoghurt, to serve DRESSING ¼ cup extra virgin olive oil ¼ cup lemon juice 1 clove garlic, crushed 2 tsp mild curry powder 1 Add barley to a large saucepan of boiling, salted water. Gently boil for about 25 mins, or until tender. Drain. Rinse under cold water. Drain well. Transfer to a large bowl. Cool. 2 DRESSING Combine all ingredients in a small jug. Season with salt and pepper. Whisk until combined. 3 Add herbs to barley with onion, cashews, carrot, currants and dressing. Toss…

Charred Mustard Chicken and Asparagus with Couscous SERVES 4PREP & COOK 30 MINS 2 bunches asparagus, trimmed600g chicken breast steaks1 cup chicken stock1 cup couscous½ cup coarsely chopped fresh parsleyLemon wedges, to serve MUSTARD DRESSING 1 tbsp wholegrain mustard 1 tbsp pure maple syrup 1 tbsp apple cider vinegar 2 tbsp olive oil 1 DRESSING Whisk mustard, syrup, vinegar and half the oil in a jug. Set aside. 2 Combine asparagus and remaining oil in a medium bowl. Season with salt and pepper. Toss to coat. 3 Heat an oiled, large grill plate over a medium heat. Add chicken in two batches. Cook for about 3 mins on each side, or until cooked through. Remove. Rest, covered with foil, for 5 mins. 4 Add asparagus to grill…

Raspberry Caramel Butterfly Cakes MAKES 12 PREP & COOK 1 HOUR 5 MINS 125g butter, softened⅔ cup firmly packed brown sugar½ cup Smooth Biscoff spread2 eggs, at room temperature1⅓ cups self-raising flour½ cup milk125g punnet raspberries, plus extra to serveIcing sugar, to decorate FILLING 300ml tub thickened cream⅓ cup Smooth Biscoff spread 1 Line a 12-hole muffin pan (⅓-cup capacity) with paper cases. 2 Beat butter, sugar and spread in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl. 3 Stir in sifted flour and milk, in two batches, until combined. Gently fold in raspberries. Divide among paper cases. 4 Cook in a 180C preheated oven for 20-25 mins, until golden brown and just firm in centre when lightly…

Taco Crumbed Chicken Bowls with Coriander Dressing SERVES 4PREP & COOK 50 MINS 1½ cups buttermilk12 (about 600g) chicken tenderloins170g bag Cheese Supreme corn chips, crushed2 corn cobs, husks removed1 baby cos lettuce, coarsely chopped2 tomatoes, chopped1 green capsicum, thinly sliced DRESSING ½ cup firmly packed coriander leaves, plus extra to serve4 pickled jalapeno slices2 tsp lime juice, plus wedges to serve1 large avocado, quartered 1 Place ½ cup buttermilk in a medium bowl. Season with salt and pepper. Add chicken. Turn to coat. 2 Line a large oven tray with baking paper. Place corn chips in a large shallow dish. 3 One at a time, remove tenderloins from buttermilk and coat in corn chips. Place on prepared tray. Spray with olive oil. 4 Cook in a 200C preheated oven for 20-25 mins, until chicken is golden…

Mexican Beef and Corn Salsa Cups SERVES 4PREP & COOK 30 MINS 1 red onion, chopped1 tbsp Mexican chilli spice blend500g beef mince375g jar medium thick and chunky salsa2 pack cos hearts lettuce, trimmed, leaves separatedTortilla strips, to serve SALSA 1 large corn cob, husks removed1 small red capsicum, chopped 1 avocado, chopped⅓ cup chopped fresh coriander, plus extra leaves to serve1 tbsp lime juice, plus wedges to serve 1 Heat an oiled, large, nonstick frying pan over a medium heat. Add onion and spice blend. Cook, stirring occasionally, for about 2 mins, or until onion is soft. Add mince. Cook, stirring over a medium-high heat, to break up mince, for about 5 mins, or until browned. 2 Add ¼ cup water and salsa. Bring to boil. Reduce heat. Gently boil, stirring occasionally, for about 10 mins, or…

Double Decker Tacos MAKES 8PREP & COOK 30 MINS 500g beef mince1 onion, finely chopped1 small red capsicum, finely chopped30g packet Lime & Jalapeno Taco Spice Mix8 Stand ’N Stuff Taco Shells8 mini flour tortillas1 cup refried beans1 cup Mexican blend shredded cheese1 baby gem lettuce, shredded2 small tomatoes, diced1 Lebanese cucumber, dicedFresh coriander leaves, tomato salsa, sour cream, lime wedges, to serve 1 Heat a lightly oiled, large frying pan over a medium-high heat. Add mince, onion and capsicum. Cook, stirring to break up mince, for about 8 mins, until browned. Add spice mix. Cook, stirring, for 1 min. Stir in ½ cup water. Simmer for 2 mins. 2 Meanwhile, heat taco shells and mini tortillas according to packet directions. 3 Spread each mini tortilla evenly with 1½ tbsp refried beans. Stand warm taco shells…

Roasted Spring Lamb with Fennel SERVES 6-8PREP & COOK 2 HOURS 25 MINS 2.5kg leg of lamb2 red onions, cut into thick wedges1 large fennel bulb (500g), trimmed, cut into 2cm slices2 cups chicken stock⅓ cup lemon juice SPICE MIX 1 tbsp olive oil4 cloves garlic, crushed2 tbsp fresh thyme leaves, plus extra sprigs garnish2 tsp each of ground coriander, whole fennel seeds and mild paprika 1 SPICE MIX Combine all ingredients in a small bowl. Mix well. 2 Place lamb in a large, oiled roasting pan. Rub evenly with spice mix. Season with salt and pepper. 3 Cook in a 200C preheated oven for 45 mins. Remove pan from oven. Remove lamb. Drain excess fat from pan. Add onions, fennel, stock and juice to pan. Place lamb on top.…

Ham and Cheese Croissants with Scrambled Egg SERVES 4 PREP & COOK 15 MINS 4 large croissants8 eggs25g butter, chopped⅓ cup basil pesto4 slices leg ham4 slices Swiss cheeseBaby rocket leaves, halved cherry tomatoes, to serve 1 Cut the croissants in half horizontally. Place them, cut-side up, on an oven tray lined with baking paper. 2 Cook in a 200C preheated oven for about 3 mins, or until lightly toasted. 3 Meanwhile, whisk eggs in a bowl until combined. Season with salt and pepper. 4 Heat butter in a medium frying pan over a medium heat. Add eggs. Cook, without stirring for about 1 min, or until they start to set around the edge. 5 Using a wooden spoon, drag eggs from side-to-side until large curds form and eggs are…

Curried Chicken Rice with Crunchy Noodles SERVES 4 PREP & COOK 25 MINS 450g packet microwave long-grain white rice800g chicken breast fillets, trimmed, chopped2 tsp mild curry powder3 cups (250g) thinly sliced green cabbage1½ cups (150g) packaged shredded carrot3 green onions, thinly sliced¼ cup oyster sauce2 tbsp soy sauce½ x 100g packet Original Fried Noodles 1 Heat the rice according to packet directions. 2 Heat an oiled, large wok over a high heat. Stirfry chicken in three batches for about 4 mins or until browned and almost cooked, adding more oil as needed. Remove. 3 Add curry powder and rice to the same, hot oiled wok. Stir-fry for 2 mins. 4 Return chicken to wok with cabbage, carrot, onions and sauces. Stir-fry for 2-3 mins or until cabbage is just…

Microwave Raspberry Mug Cakes SERVES 4PREP & COOK 30 MINS ¼ cup raspberry conserve100g butter, melted, cooled, plus extra for greasing⅓ cup milk2 eggs, lightly beaten¾ cup caster sugar1 cup self-raising flour1 cup frozen raspberriesThick vanilla custard, to serve 1 Lightly grease four x 1½-cup capacity microwave-safe mugs with butter. Spoon 2 heaped tsp of jam into each one. 2 Whisk butter, milk and eggs in a large bowl. Add sugar. Sift over flour. Stir until combined. Fold in frozen raspberries. Divide evenly among prepared mugs. 3 Place mugs around the edge of the microwave turntable. 4 Microwave, uncovered, on Medium for about 9 mins, or until tops spring back when lightly touched. Remove cups from microwave. Stand for about 1 min before serving with custard. TIP Make sure the…