New Idea Food 2502

Say hello to our holiday issue, brimming with ideas to bring to the table during the warm months ahead. Flip your menu options with fresh, value for money mid-week mains, trending bowls and salad jars full of flavour, plus low-fuss meals for weekend gatherings. We all agree that summer meals need to be fast (some in 30 minutes or less), so this lineup includes barbecue inspiration for backyard cook-offs, simple pastas and chicken favourites - plus lots more. Just what we all want to cook and eat! And when the time comes to return to work or school, I’m sure you’ll agree, home-made beats store-bought sweet snacks and savoury wraps. Get the most from peak season fruits, like mangoes, stone fruits and berries - an array of tempting desserts, or…

Berry Lamington Ice-Creams MAKES 20PREP & COOK 40 MINS 350g frozen mixed berries ⅓ cup caster sugar20 lamington fingers (see Tip)1½ litres vanilla ice-cream 1 Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges. 2 Combine berries and sugar in a medium saucepan over a medium heat. Cook, stirring, until sugar is dissolved. Mash berries once thawed. Bring to boil. Gently boil for about 7 minutes, or until thickened. Remove from heat. Using a coarse sieve, strain mixture over a heatproof bowl. Discard seeds. Cool slightly. Refrigerate until cold. 3 Cut lamingtons fingers horizontally in half. Starting at one short end of prepared pan, arrange 5 lamington pieces in a row, cut side-up. Repeat rows with lamington pieces…

DELICIOUS DUPE Introducing the delicious, dairy-free take on the iconic almond Magnum! Pana Organic have nailed a better-for-you version of the dreamy, nutty dessert – coated in not-milk mylk chocolate and almond pieces so smooth that you’ll think you’re eating the real deal. Grab a box to share with a crowd or add it to your mid-week treat stash. Available at Woolworths and independent grocers RRP $14.20. Make friends with salad With the average Aussie eating hitting only half the daily recommended vegie intake, Perfection Fresh aims to shake up the same-old salad game with fun, out-of-the-box additions like Apple and Walnut and Everything with Garlic Croutons! Consider your weekly menu sorted with The Saladsation zero-cook salad kits – perfect for throw-together dinners, weekend barbecues or on-the-go lunches. Available at…

Salmon Caesar Salad SERVES 4PREP & COOK 35 MINS 1 Turkish bread roll, cut into 1cm cubes2 cloves garlic, crushed200g streaky bacon460g packet salmon portions, skin off2 baby cos lettuce, thickly sliced4 soft boiled eggs, peeled, halved CAESAR DRESSING ¾ cup garlic aioli⅓ cup grated parmesan4 anchovies (optional)2 tblsps lemon juice2 tsps Dijon mustard 1 Combine bread cubes and garlic in a large bowl. Spray with olive oil. Toss to coat. 2 Pull out pan and basket from a 7-litre air fryer. Line basket with an air fryer liner (see Tip). Add bread cubes. Slide pan and basket back into air fryer. Set temperature to 160C. Set timer and cook for 7 minutes, tossing halfway until golden and crisp. Transfer to a plate. 3 Return liner to air fryer basket. Add bacon. Set…

You will need about 1 ½ - 2 cups uncooked rice for these recipes. Follow directions on packet using the absorption method to cook the rice. Crispy Rice and Pork Burrito Bowls SERVES 4PREP & COOK 45 MINS 650g Slow Cooked Mild Mexican Pork Shoulder (see Tip)5 cups cooked basmati rice400g can black beans, drained, rinsed40g sachet burrito spice mix¼ cup olive oil2 avocados, coarsely mashed200g punnet Solanato tomatoes, coarsely chopped½ cup fresh coriander leaves2 tblsps lime juice, plus extra halved limes to serve1 little gem lettuce, leaves separatedSour cream and chilli sauce, to serve 1 Heat pork in a hot oven (200C) according to packet directions. Remove pork from oven. Shred into large pieces. Toss to coat in sauce. 2 Combine cooked rice, beans, spice mix and oil in a large bowl. Season with salt and pepper. Spread rice mixture…

Panzanella Salmon Salad SERVES 4PREP & COOK 35 MINS 6 small Roma tomatoes, cut into wedges320g punnet Mix-A-Mato tomatoes½ cup olive oil2 tblsps cider vinegar1 tblsp drained baby capers1 tblsp Garlic & HerbSeasoning (see Tip)300g ciabatta loaf, cut into2cm-thick slices460g packet salmon portions, skin off1 large yellow capsicum, thinly sliced into roundsFresh basil leaves, to serve 1 Place Roma tomatoes and half of the Mix-A-Matos on an oven tray lined with baking paper. Season with salt and pepper. Drizzle over 2 tblsps of the oil. 2 Cook in a very hot oven (220C) for about 20 minutes, or until lightly charred. Transfer Mix-a-Matos to a sieve over a jug. Gently press with the back of a spoon to remove liquid from tomatoes. Stir in vinegar and capers. 3 Combine remaining oil and seasoning in…