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Super Food IdeasSuper Food Ideas

Super Food Ideas March 2016

Australia's #1 food magazine, Super Food Ideas provides busy mothers and families with easy recipes and meal solutions, using readily available ingredients and simple techniques. With hundreds of recipes and tips every issue, you’ll never lack inspiration or ideas with Super Food Ideas.

News Life Media Pty Limited
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6 Issues


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the batch is back!

MASH ON TOP, MASH UNDERNEATH. TWICE-AS-NICE COTTAGE PIE The more things change, the more they stay the same, as someone more poetic than me once put it. Back in the day, cooking on a Sunday to get ahead for the week wasn’t called ‘batch cooking’, it was just called cooking. And it was a necessity; usually economic but also produce driven. To save money, the leftover roast from Sunday would be turned into Monday’s shepherd’s pie, while the corned beef would make sandwiches through the week. To make the most of seasonal peaks in fruit and vegetables, the Fowler’s Vacola would be dusted off to make jams and preserves for the cooler months, and chutneys and pickles for the hotter months. Italian families had the annual passata-making day, when the bounty of…

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soup in a jar!

Always obsessed by lunch (I’ve written about it many times), I love the idea of prepping the ingredients at home and just adding boiling water at work! We’ve created a minestrone, a pho, and a ramen soup but you’re really only limited by your imagination and the ingredients in your fridge and pantry. Not only does it work out to be much cheaper than buying lunch, it’s a lot healthier for you, too. Pack the jars with your favourite vegetables and voila! A TOUCH OF GLASS: NOT ONLY IS SOUP IN A JAR A BRILLIANT IDEA, YOU CAN PACK IT WITH SOUL-SOOTHING AND HEALTHY INGREDIENTS! pg 58 We thought we’d make it official! Look out for our new Tested and Trusted logo on features. They’re tested by us, so you can trust our recipes…

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suit yourself

ORDER IN THE HOUSE A kitchen with a place for everything is the dream, but just about every keen cook faces the same issue – a lack of storage. IKEA offers one of the most practical and affordable storage options with the IVAR system, which can be customised to suit a variety of areas in your home. CLEVER COMBINATIONS It’s possible to make the most of any space in the home or garage with IVAR storage units. The solid pine modular units are designed so you can build upwards and to the sides, creating the perfect combination of shelves, drawers and cabinets – just add IVAR accessories. Get 20% off IVAR units and IVAR accessoriesfrom February 19 *This offer is valid from February 19 to March 17, 2016. Offer and prices valid in ACT, NSW,…

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your food ideas

“THIS RECIPE WAS SO EASY TO FOLLOW ” No architect needed Thank you so much for the easy-to-follow Gingerbread House in your magazine (December, p115). I’ve always wanted to make one but I never knew where to start. I’m so excited that I was able to create such an amazing gingerbread house! Cassandra Martin, via Instagram Christmas decor For a family Christmas party we were each told to bring a plate. I was given a salad, so I made the Christmas Caprese Wreath (p71), having seen it in the December issue. I made a point of getting up early to make it as it was quite a delicate operation. After a very therapeutic hour or so, it looked so good that the guests all thought it was actually a table decoration! Thanks! Nikki Bowling, via Facebook Gluten…

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next month

Can you believe it’s almost Easter? Days off give us more time for eating with loved ones, making cute stuff, and getting creative in the kitchen Look out for: Five amazing Easter entertaining mains. From slow-cooked lamb to oven-roasted prawns, we make having the family over easy! If you’re looking for an excuse to indulge in too much chocolate deliciousness then follow us. Our favourite recipe? Better than Brad Pitt. PLUS, the sweetest and easiest cute food ever, last-minute no-shop dinners, and a gluten-free ANZAC slice (yep, gluten-free!).…

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tips and tricks from the test kitchen

INDIVIDUAL OR CROWD-SIZED, THERE’S A PIE FOR YOU – P80. PASTRY PRO You asked. Kim answered. Here's your most FAQ about pastry! Why do I need to refrigerate pastry before cooking? Putting the pastry in the fridge before rolling and baking allows the gluten to relax after processing. This helps minimise how much the pastry shrinks while baking and gives it a lighter texture. Why do I need to blind-bake? Blind-baking the pastry before adding your filling gives it a protective crust so that the base of your pies and tarts don't become soggy from the filling. I often have leftover pastry; how do I store it? Wrap pastry in plastic wrap, then foil, and place in a snap-lock bag. Refrigerate for up to 1 week or freeze for up to 2 months. BEHIND THE SCENES 1…