New Idea Food 2406

This issue is filled with inspiring recipes and handy tips for time spent in the kitchen. You’ll be less likely to be caught short when there are mouths to feed with these trusty, flavourful, budget-friendly ideas. We offer new ways to serve up tasty mince mains, quick weeknight dinners and comforting pasta dishes for the whole family to enjoy. And be amazed with what the pie maker can do – clever savoury creations. The dessert and sweet treat lineup is endless for kitchen weekend projects heading into the cooler months. Whether it’s a luscious cheesecake, Rice Bubble slice, an idea using seasonal apples or something for an indulgent chocolate hit, these (and many more) are made for get-togethers. Enjoy! FOR GREAT KITCHEN HACKS, TIPS & RECIPES visit newidea.com.au or…

Turkish Delight Ice-Cream Log SERVES 8PREP & COOK 30 MINS 600ml tub thickened cream180g block dark cooking chocolate, chopped2 tblsps cocoa powder, sifted130g packet Raspberry Mini Rolls (5 pack)Turkish Delight chocolate and fresh raspberries, to decorate 1 Grease a large, straight-sided 12.5cm x 25cm x 7.5cm deep loaf pan. Line base and sides with baking paper, extending paper 5cm above pan edges. 2 Combine ½ cup cream with chocolate and cocoa in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove bowl. Refrigerate for 20 to 30 minutes, stirring every 10 minutes, or until cool but not firm. 3 Beat remaining cream in a large bowl of an electric mixer until soft peaks form. Fold in cooled chocolate mixture. Pour half of…

SESAME GRAINS For a healthy crispbread slice that tastes just like popcorn with the nutty flavour of sesame seeds, Corn Thins are your go-to. These moreish crispbreads are the ideal base for a healthy snack or work lunch. Visit cornthins.com for delicious toppings and recipe ideas. RRP $2.10. FRESH + FIERY Keen to add a twist to your usual chilli sauce? Bippi Italian Style Sriracha sauce has no added sugar, no preservatives – just pure goodness and oodles of flavour! Using 100 per cent Aussie-grown chilli, this handmade recipe is bottled within days of picking for maximum flavour. Get it from bippifoods.com, RRP $13. WE ALL SCREAM FOR BISCOFF ICE-CREAM! Attention Aussie Biscoff lovers: Biscoff ice-cream sticks are back by popular demand! These ice-creams come in two varieties, milk chocolate…

Caramel Crackle Cheesecake SERVES 10PREP & COOK 30 MINS 100g Caramilk chocolate, chopped60g butter, chopped½ cup icing sugar mixture1½ cups Rice Bubbles (55g)½ cup desiccated coconut1 tblsp caramel spreadFresh raspberries, to decorate FILLING 3 tsps powdered gelatine2 x 250g blocks cream cheese, chopped, at room temperature⅓ cup caster sugar 300ml tub thickened cream, whipped½ cup caramel spread 1 Invert base of a 23cm round springform pan (base measures 22cm). Grease and line base with baking paper. 2 Place Caramilk and butter in a microwave-safe bowl. Microwave on High (100%) for about 30 seconds, or until melted. Stir until smooth. 3 Sift icing sugar into a large bowl. Stir in Rice Bubbles and coconut. Add melted chocolate mixture and caramel. Use your hand to combine mixture. Press over base of prepared…

Rich Beef and Mushroom Pies MAKES 12PREP & COOK 1 HOUR 1 tblsp oil1 onion, finely chopped2 tsps fresh (or 1 tsp dried) thyme leaves500g beef mince200g button mushrooms, thinly sliced2 tblsps Worcestershire sauce1 tblsp Dijon mustard⅓ cup Roast Meat Flavoured Gravy Powder6 sheets frozen puff pastry, just thawedTomato sauce, to serve 1 Heat oil in a large, non-stick frying pan over a medium to high heat. Add onion and thyme. Cook, stirring, for 3 minutes, or until onion is soft. Add beef. Cook, breaking up mince, for 5 to 8 minutes, or until browned all over. Stir in mushrooms, sauce and mustard. Cook, stirring occasionally, for 3 to 4 minutes, until mushrooms are tender. 2 Stir in gravy powder and 1 cup water. Bring to boil. Gently boil for…

Raspberry Ripple Caramilk Cheesecake SERVES 10-12PREP & COOK 1 HOUR 30 MINS 300g (20) digestive biscuits1 tsp ground cinnamon150g unsalted butter, meltedFresh raspberries and icing sugar mixture, to serve FILLING 180g block Caramilk chocolate, chopped2 x 250g blocks cream cheese, chopped300ml tub sour cream⅔ cup firmly packed brown sugar1 tblsp vanilla extract3 eggs RASPBERRY RIPPLE 1½ cups (185g) frozen raspberries, thawed¼ cup icing sugar mixture 1 Invert base of a 22cm round springform pan (base measures 21cm). Grease and line base and side with baking paper. 2 Process biscuits and cinnamon in a food processor until finely crushed. Add butter. Process until combined. Press firmly over base and up side of pan. Place on an oven tray. Refrigerate while making filling. 3 To make filling, place chocolate in a microwave-safe…