New Idea Food 2506

This budget-friendly issue is jam-packed with recipes and tips for everyday inspiration, for those keen to try something new. Whether you’re cooking a mid-week meal for the family or entertaining friends, you’ll find something that can be prepared with minimum fuss, using readily available ingredients from the supermarket or pantry. Now the cooler months are here, we have loads of warming mains to add to your rotation, including 6-ingredient bakes, tasty pasta dishes, feel-good soups, and speedy but tasty dinners, ready in 20 minutes. Plus, a classic pub favourite - loaded schnitzels (with a twist), and who isn’t mad about pies? There’s something for everyone! We’ve embraced the social media trends with a few simple recipes from the reigning Air Fryer Queen herself, Steph De Sousa, plus we show you…

Coconut Rice Pudding with Mango and Raspberries SERVES 4 PREP & COOK 45 MINS 2½ cups milk400ml can coconut milk½ cup caster sugar3 tsps vanilla extract1 cup medium-grain rice1 cinnamon stickSliced mango, fresh raspberries and toasted coconut flakes, to serve 1 Combine milk, coconut milk, sugar and vanilla in a large saucepan over a medium heat. 2 Cook, stirring, until sugar is dissolved. Stir in rice and cinnamon stick. Bring to a simmer. Reduce to a low heat. Cook, stirring occasionally, for about 30 minutes, or until liquid is absorbed and rice is cooked. Remove from heat. Stand 15 minutes. 3 Spoon rice mixture among four glass serving jars. Refrigerate, covered, until ready to serve. 4 Serve topped with mango, raspberries and coconut. TIP Coconut rice can made up to…

HELLO PASSIONFRUIT OK, Allen’s fans – the results are in! Ranking below fan favourites strawberry, blackberry, lemon and pineapple, the orange-coloured apricot-flavoured snake in the Snakes Alive mix has been voted the most unpopular guy in the pack. But the good news for forever sweet tooths? The team behind our fave lolly brand is officially switching it out for *drumroll* passionfruit! Similar colour – but very different taste. Available now at all good supermarkets ($5 for a 200g bag). NINJA MOVE Not that you need an excuse to upgrade your air fryer, but the Ninja XXXL FlexDrawer is changing the mid-week meal game with its 10.4L MegaZone and DualZone tech. Cook up larger family-sized meals in the one oversized drawer or insert the divider to split up your menu and…

Spiced Pear and Thyme Cake with Biscoff Drizzle SERVES 8 PREP & COOK 1 HOUR 10 MINS Melted butter, for greasingFlour, for dusting410g can pear slices in juice, drained2¼ cups self-raising flour1½ tsps cinnamon½ tsp ground nutmeg¾ cup caster sugar2 tsps chopped fresh thyme leaves, plus sprigs to decorate¾ cup buttermilk125g unsalted butter, melted¼ cup golden syrup2 eggs, lightly beaten¾ cup Biscoff spread Whipped cream, to serve 1 Brush a deep 22cm Kugelhopf pan with butter. Dust with flour. Chop pear slices in half. 2 Sift flour, cinnamon and nutmeg into a large bowl. Stir in sugar and thyme. 3 Whisk together buttermilk, butter, syrup and eggs in a large jug until smooth. Add to flour mixture. Stir until smooth. Add pears. Stir until combined. Do not over-mix. Spoon into…

Vegetable Samosa Pies MAKES 8 PREP & COOK 45 MINS 4 sheets frozen puff pastry, just thawedRaita and mango chutney, to serve (see Tip) FILLING 1 large Desiree potato (250g), peeled, finely chopped1 small sweet potato (250g), peeled, finely chopped1 small onion, finely chopped2 tbsps ginger paste3 tsps garlic paste2 tsps curry powder1 tsp ground cumin½ cup frozen peas, thawed 1 To make filling, heat an oiled, non-stick frying pan over medium heat. Add potato, sweet potato, onion and pastes. Cook, stirring occasionally, for about 10 minutes, or until potatoes are tender and golden. Add curry powder and cumin. Cook, stirring for about 1 minute, or until fragrant. Stir in peas. Cool slightly. 2 Using pie maker cutter, cut eight 10.5cm rounds from two pastry sheets. Then cut eight 9.5cm…

Butterflied Chicken Tray Bake Triumph SERVE 4 PREP & COOK 1¼ HRS 2 carrots1 head broccoli2 long red chillies or 1 red capsicum4 potatoes, unpeeledOlive oil, to drizzle1 lemon1 tbsp crushed garlicSalt and pepper1.6kg chicken, butterflied1 tbsp ground cumin1 tbsp smoked paprika1 tsp garlic powder1 tsp onion powder 1 Preheat your oven to 200°C fan-forced and get ready to bring the heat! 2 Chop your carrots, broccoli, chillies (or capsicum), and potatoes into bite-sized pieces, let’s make sure every bite is packed with goodness. 3 Grab a large baking dish or tray and drizzle generously with olive oil. Halve the lemon and squeeze the juice over the oil, then add the garlic, salt and pepper. Give it a quick stir to mix everything up. Toss the chopped veggies into the…