New Idea Food 2510

As we head into Spring, this issue brings you more of what you love, with plenty of fresh, flavoursome recipe ideas and tips to inspire you and the family. Being budget-smart and saving time in the kitchen always makes good sense. We have winning ways to keep weeknights interesting when mince is on the menu (a budget staple) or when you are keen to deliver meals to the table in under 30 minutes. There are also big takes on trending recipes, from protein-fuelled lunches, to creative ways with the popular Biscoff spread, plus mouth-watering bite-sized pies made in your trusty pie maker. Looking for something sweet? The vibrant flavours in our dessert line-up are fit for every occasion, including easy loaves you can bake and freeze, and berry-packed treats using…

Carrot and Pistachio Loaf SERVES 8-10PREP & COOK 1 HOUR 20 MINS 3 eggs1 cup sunflower oil¾ cup caster sugar1½ cups plain flour2 tsp ground cinnamon1 tsp baking powder1 tsp bicarbonate of soda2 cups (200g) grated carrot½ cup chopped pistachios, plus extra to serve CREAM CHEESE FROSTING ½ x 250g block (125g) cream cheese30g butter, softened1 tsp vanilla extract1¼ cups icing sugar mixture 1 Grease a large loaf pan (about 13cm x 25cm top measurement). Line base and sides with baking paper, extending paper 3cm above pan edges. 2 Beat eggs, oil and sugar in large bowl of an electric mixer for about 3 mins or until thick and pale. 3 Fold in sifted flour, cinnamon, baking powder and soda until combined. Stir in carrot and pistachios. Spoon mixture into prepared pan. Smooth…

MOCKTAIL MAGIC Cheers to a better-for-you spritz! Up your fancy, alcohol-free bevvy game with Bickford’s new cordial range – hydrating, sugar-free and made with minimal calories (just eight a serve). Coming in a series of fun, timeless flavours (think: lemon, lime, tropical, raspberry and lemon lime & bitters), consider them your new go-to mixer for Sunday arvo mocktails. Available at Coles stores nationally, RRP $5.50 Whip It There’s a new peanut butter hitting pantries – that’s even lighter and fluffier than the OG! With a soft, aerated texture, Bega Whipped Peanut Butter is a dreamy twist on the spreadable icon. No sticky clumps. No ripped toast. Just peanut buttery goodness – perfect on toast, as a dip or even straight from the jar (we won’t judge). Available at Coles and…

Tuna, Pesto and Avocado Toasties MAKES 12 PREP & COOK 25 MINS 3 x 95g cans chunk style tuna, drained12 medium, round bread rolls (see tip), cut in half¼ cup tomato pesto⅓ cup sundried tomato strips1 avocado, diced100g Greek-style feta, crumbled¾ cup pizza blend shredded cheese1 cup (30g) spinach and rocket leaves, plus extra to serve 1 Place tuna in a bowl. Flake with a fork. 2 Using a rolling pin, flatten bread roll bases to a 5mm thickness. Reserve tops. 3 Spray a 6-hole (¼-cup capacity) pie maker with olive oil. 4 Press six bread roll bases into holes to form cases. Spoon 1 tsp pesto into each case. Fill evenly with half the tuna, sundried tomato strips, avocado, feta, cheese, spinach and rocket. Season with salt and pepper. 5 Lightly press six bread roll tops…

Smashed Potato, Bacon and Egg Pie SERVES 4-6 PREP & COOK 1 HOUR 10 MINS 700g baby white potatoes (about 10)4 slices (100g) middle bacon rashers, chopped⅔ cup (90g) grated Tasty cheese2 green onions, finely chopped4 eggs¾ cup thickened cream80g cherry tomatoes, halvedRocket leaves & balsamic dressing, to serve 1 Arrange potatoes around the edge of a microwave turntable. Microwave on High for 8 mins, or until tender when tested with a skewer. Cool for 5 mins. 2 Meanwhile, invert base of a 21cm round springform pan (base measures 20cm). Grease base and sides of pan. 3 Heat a lightly oiled frying pan over a medium-high heat. Add bacon. Cook, stirring, for about 4 mins, until golden. Remove from heat. Cool. 4 Place potatoes in prepared pan. Spray the bottom of a flat-based, heatproof glass with…

Raspberry Caramel Butterfly Cakes MAKES 12 PREP & COOK 1 HOUR 5 MINS 125g butter, softened⅔ cup firmly packed brown sugar½ cup Smooth Biscoff spread2 eggs, at room temperature1⅓ cups self-raising flour½ cup milk125g punnet raspberries, plus extra to serveIcing sugar, to decorate FILLING 300ml tub thickened cream⅓ cup Smooth Biscoff spread 1 Line a 12-hole muffin pan (⅓-cup capacity) with paper cases. 2 Beat butter, sugar and spread in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl. 3 Stir in sifted flour and milk, in two batches, until combined. Gently fold in raspberries. Divide among paper cases. 4 Cook in a 180C preheated oven for 20-25 mins, until golden brown and just firm in centre when lightly…