New Idea Food 2408

Winter gives you the perfect excuse to spend time in the kitchen. This issue is packed with a delicious selection of easy, satisfying ideas to create wonderful food your family and friends will love. Guaranteed to fill your house with enticing aromas from long, slow cooks, to warming bowls of soup, plus tasty pies and cheesy bakes. Not forgetting those sweet treats, all to help ease you through the week or over the weekend. We also have plenty of recipes and tips to save those dollars, reduce waste, timesavers ready in 20 minutes, and make-ahead ideas to pop in the freezer to enjoy later. If you’re looking to share something sweet, no matter how simple or special the occasion, head straight to our tempting top ten desserts. Or perhaps make…

Okonomiyaki Pancakes MAKES 8PREP & COOK 40 MINS 5 eggs⅓ cup milk½ cup plain flour1 tsp baking powder2 cups shredded wombok (Chinese cabbage) (100g)¾ cup grated carrot3 green spring onions, thinly sliced, plus extra to serveOkonomi sauce and Japanese mayonnaise, to serve 1 Whisk eggs, milk, flour and baking powder in a large bowl. Season with salt and pepper. Stir in wombok, carrot and onions. 2 Spray a 4-hole (¼-cup capacity) pie maker with oil. Place ¼ cup wombok mixture into each hole. Close lid. Turn on. 3 Cook pancakes for about 10 minutes, or until puffed and golden. Remove pancakes. Repeat with remaining wombok mixture to make eight pancakes in total. 4 Serve drizzled with okonomi sauce and mayonnaise. Sprinkle with extra onions. TIP You can use barbecue sauce or…

BOOKS FOR COOKS Looking for weeknight meals to feed the family? Sarah Pound’s Wholesome By Sarah may well become your new go-to for inspirational no-fuss and healthy feeds. Sarah is known for her online success and this book is filled with deliciously fresh and flavour-packed ideas using familiar everyday ingredients. Available where all good books are sold, RRP $44.99. FINGER ON THE PULSE! McKenzie’s range of dried legumes are a cheap and healthy way to bulk out your family meals. They’re chock-full of protein and fibre, and priced from just RRP $1.90, so you’ll get serious bang for your buck. Check out the range and recipe collection at mckenziesfoods.com.au. MAKING COOKING EASY Sick of having to replace your cookware? The new Circulon ScratchDefense A1 Series promises to withstand over 350,000…

Lime and Coconut Delicious Pudding SERVES 4-6 PREP & COOK 1 HOUR 60g unsalted butter, chopped, at room temperature1 cup caster sugar3 eggs, separated1 tblsp finely grated lime rind, plus extra to decorate⅓ cup lime juice⅓ cup plain flour⅓ cup desiccated coconut1¼ cups milkIcing sugar mixture and whipped cream, to serve 1 Lightly grease an ovenproof dish (7-cup capacity, about 6cm deep). 2 Beat butter, sugar, egg yolks, and rind in a large bowl with hand-held electric mixer until light and creamy. Add juice, flour, coconut, and milk. Beat on low speed, stopping to scrape down the side of bowl as necessary, to form a smooth, thin batter. 3 Wash beaters. Beat egg whites in a medium bowl with same mixer until soft peaks form. Gently fold egg whites through batter…

Mini Cherry Friands MAKES 24 PREP & COOK 35 MINS 4 egg whites, at room temperature125g unsalted butter, melted, cooled1 cup icing sugar mixture,plus extra to decorate⅓ cup almond meal⅓ cup desiccated coconut⅓ cup plain flour24 drained morello cherries 1 Generously spray two 12-hole mini muffin pans (1½-tblsps capacity) with cooking oil. 2 Whisk egg whites in a large bowl until just frothy. Add butter, sugar, almond meal, coconut and flour. Gently stir until combined. Divide evenly among prepared pan holes. Top each with a cherry. 3 Cook in a moderate oven (180C) for about 15 to 18 minutes, or until golden brown and cooked when tested. Stand in pans for 5 minutes. Transfer to a wire rack to cool. 4 Serve dusted with extra sifted icing sugar. TIP Friands…

Fudgy Chocolate Tart SERVES 6-8PREP & COOK 1 HOUR25 MINS 125g cold unsalted butter, chopped1¼ cups plain flour¼ cup cocoa powder, plus extra to serve¼ cup caster sugar1 eggDouble cream, to serve FILLING 175g unsalted butter, chopped180g block dark chocolate, chopped½ cup caster sugar3 eggs, lightly beaten½ cup plain flour¼ cup cocoa powder½ tsp baking powder 1 Grease a 24cm round loose-base flan tin. Place on an oven tray. 2 To make pastry, process butter, flour, cocoa and sugar in a food processor to form fine crumbs. With motor operating, add egg and 1 tblsp cold water to form a soft dough ball. Turn out onto a clean bench. Shape into a flat disc. Cover dough with plastic wrap. Refrigerate, covered, for 30 minutes. 3 Roll out pastry dough between…