New Idea Food 2508

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…

Chipotle Beef Tortilla Pies MAKES 12PREP & COOK 1 HOUR 3 sheets frozen puff pastry, just thawed1 cup grated cheddar cheese3 mini taco tortillas (15cm)Guacamole, sriracha hotchilli sauce and lime wedges, to serve FILLING 1 onion, finely chopped3 cloves garlic, crushed500g lean beef mince1 tbsp plain flour2 tbsp Mexican spice mix¾ cup medium salsa2 tbsp chipotle in adobo sauce½ cup chopped fresh coriander, plus leaves to garnish 1 FILLING Heat an oiled, large, non-stick frying pan over medium-high heat. Add onion and garlic. Cook, stirring for 3 mins, or until onion is soft. Add beef. Cook, breaking up mince, for 5-8 mins, or until browned. Stir in flour and spice mix. 2 Add salsa, sauce and ¾ cup water. Bring to boil. Reduce heat. Gently boil, stirring occasionally for 3…

BLOOMING DELICIOUS Elevate your culinary creations with Bloomish’s new collection of freeze-dried edible flowers – 14 new varieties to sprinkle on your salads, sweets and drinks. Storable for six months, organically grown and safe to eat, they’ll be your new pantry hero – pop straight onto your buttercream icing (no taping required). As if you needed an excuse to host a party. Available at bloomish.co, from $19.95. Chop Chop Not that we needed another reason to add pork to our midweek meal rotation. Not only is it a lean source of protein, full of vitamin B that supports muscle recovery and growth – it also boosts mood and energy levels, supports immune function, improves mental performance and boasts niacin and selenium to give you glowing skin. Whether you’re adding it…

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…

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…

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…