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Super Food IdeasSuper Food Ideas

Super Food Ideas October 2015

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.

Country:
Australia
Language:
English
Publisher:
News Life Media Pty Limited
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6 Issues

IN THIS ISSUE

access_time2 min.
life of the party

It’s officially party season! Who says? We do. Spring has sprung, the barbecue has been dusted off – as have the sparkly sandals – and there seems to be a kid’s party every weekend. My littlest, Roo, is turning six next Sunday, in fact, and we’re in the midst of planning the celebrations. This year, he wants a science-themed party. I tried really hard to talk him into a magic party because there’s one in this issue and it’s amazing (p82). (My plan was to keep as much as I could from the shoot so all the hard work would be done and I would look like the best mother ever!) But it’s back to the drawing board and the archive (September 2012 SFI) for science party recipes and ideas. All…

access_time2 min.
your food ideas

Finders keepers With two teenagers in the house, I am constantly searching for new ideas to put on the table each night. The Roasted Vegetable Tart with Sesame Sprinkle (August, p51) jumped straight out at me – it looked so colourful and tasty, and I couldn’t wait to try it! It was clearly a hit with the family, too, because the whole tart was eaten that night! I’ve now put the recipe into my special folder of ‘keepers’ to be made again! Thanks for providing so many delicious dishes the average family can afford and for including ingredients that are often found in the pantry. Love your magazine! Selena Lindemann, via email FAVOURITE FLAVOUR I absolutely love the creole feature from the August issue. I’ve already made the Creole Seasoning (p74) twice and…

access_time2 min.
tips and tricks from the test kitchen

Kim says: Follow our tips to become a cake queen, have a snoop at what goes into a shoot and master perfect piping TOP TIPS We're known for our impressive cakes, and if you follow our tips and tricks, you will be, too! We always soften our butter at room temperature. WHY Microwaving butter changes its consistency so you won't achieve a light and fluffy texture when you cream it with sugar and your cake will suffer the consequences. We use gel food colourings. WHY Gel food colouring is more concentrated, so it gives a more intense colour when added to cake batter or buttercream. We line our pans with more than one layer of baking paper. WHY It prevents cakes, especially those cooked for longer, such as mud cakes, from over-browning or forming a hard crust. We turn…

access_time3 min.
healthy kitchen

Claire says: Fibre up with great-tasting dishes full of vegetables, legumes, wholegrains, and nuts and seeds to help you meet your daily dose. Try these four recipes, plus a new way with quinoa Fibre facts High-fibre foods take me back to bowls of high-bran cereals, brown rice and overcooked cauliflower of my childhood. Somehow, I managed to eat them. But there are actually lots of sources of fibre, and delicious ways to enjoy them – think unpeeled fruit and vegetables, nuts and seeds, and legumes, to name a few. These four meals are high in fibre and a long way from the ‘good for you’ versions we used to eat. SUPER SILVERBEET A US study rated over 40 fruits and vegetables according to their nutrient density score and silverbeet came in at number three.…

access_time2 min.
this in season month’s best

Banana Did you know 100 billion bananas are consumed annually worldwide? For eating, the skins of this popular fruit should be shiny and free of any dark marks, but for cooking they should be dark and soft. Ripen bananas at room temperature. PERFECT PARTNERS Coconut, chocolate, caramel, vanilla, ice-cream, honey, cinnamon. QUICK IDEA Fry halved bananas in butter. Serve with ice-cream, melted chocolate and a dusting of cinnamon sugar. Watercress With a crisp, peppery flavour, watercress is ideal in salads, and it’s an excellent source of vitamins C and K, which are important for healthy blood vessels, so it’s good for you, too! PERFECT PARTNERS Smoked salmon, beef, goat’s cheese, lamb, tomato, orange, fennel. QUICK IDEA Toss watercress in lemon juice and olive oil. Place on toasted sourdough and top with smoked salmon and poached…

access_time6 min.
celebrate!

Kim says: Towering layers of ice-cream, with scattered sweets and shards of chocolate, the new ‘it’ cake is anything but conventional - and we have two options for you to choose THE INFO + FREEZER+ KID FRIENDLY+ SPECIAL OCCASION RAINBOW ICE-CREAM AND JELLY CAKE SERVES 24 PREP 1 HOUR (PLUS COOLING AND FREEZING) COOK 35 MINUTES YOU’LL NEED TO START THIS RECIPE THE DAY BEFORE. 440g packet golden buttercake cake mix2 x 395g cans sweetened condensed milk1.5 litres thickened cream85g packet lime jelly crystals85g packet berry blue jelly crystals85g packet strawberry jelly crystals85g packet lemon jelly crystalsChocolate mint balls, large marshmallowpuffs and coloured sprinkles, to decorate Chocolate Shards 375g packet white chocolate meltsGreen, blue, pink and yellow gelfood colouringsAssorted sprinkles, to decorate1 Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm square cake pan. Line base and sides with 2…

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