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Super Food Ideas

Super Food Ideas October 2019

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.

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News Life Media Pty Limited
Back issues only
R 21,33

in this issue

1 min
a searing love

When my husband and I were first getting to know each other, he asked me what my favourite smell was. I think he was expecting a response along the lines of roses, gardenias or an expensive perfume, but I answered without hesitation: “Definitely lamb on the barbie!” He was a little surprised but, as it turned out, he is a maestro on the Weber and before I knew it he proposed. And after 16 years of marriage and many, many barbecues, I still think we are perfectly made for each other. This month, I’m sure you’ll fall in love with our bumper barbecue issue with all its budget-beating roasts, salads, skewers and sausages (p20). We’ve also got stunning spring side dishes (p48) that will complement your amazing barbecue spread. Plus, our tantalising…

1 min
get inspired by…

“THESE TASTY BURGERS ARE ON THE TABLE IN NEXT TO NO TIME!” #1 BUDGET BARBECUE DINNERS From a sticky pork roast to a 35-minute Mexican beef salad, firing up the barbecue without breaking the bank has never been easier, p20. #2 SOUPED-UP SALADS When you want a light but satisfying spring dinner, our super-easy salads, p42, will have you ‘dressed’ for success! #3 TEMPTING FETE Can’t decide what to make for the upcoming school fete? Check out our cheap and easy sweet treats that will have the kids (and parents) lining up for more, p64.…

1 min
keeping it simple

#1 WALK IN THE PARK From a no-fuss picnic pizza cob to our beautiful black forest slab cake and cinnamon-spiced churros pull-apart, putting together your next picnic spread will be an absolute cinch, p56. #2 SENSATIONAL SPRING SIDES Traditional sides get a modern makeover with a layered creamy potato and bacon salad, warm and fluffy damper on sticks with herb butter and a roast baby beetroot and haloumi salad with a honey dressing, p48.…

1 min
your food ideas

THE DREAM DISH “THE KIDS WERE STILL RAVING ABOUT IT AT BEDTIME!” I made Pork Sausages with Caramelised Apple and Brussels Sprouts (June 2019, p47) for dinner. It was quick and easy, looked spectacular and was absolutely delicious! The kids were still raving about it at bedtime! Vicki Brunello, via Instagram BEST FOR BUDGET I’m a regular buyer of your fabulous magazine and tend to cook multiple recipes out of every issue! I particularly love the flipside with the 20 meals for under $5 – with a family of six to feed, these are a real lifesaver! Thanks SFI for your amazing work. Lee Revell, via email WINNER, WINNER, CHICKEN DINNER! I tried the Apricot Chicken Pot Roast from the July 2019 cover. My kids love apricot chicken but we hadn’t had it in a long…

1 min
hole in one

CHOC-RASPBERRY DOUGHNUT PUDDING SERVES 8 PREP 15 MINUTES COOK 45 MINUTES 12 cinnamon doughnuts, split1¾ cups thickened cream1½ cups milk5 eggs¼ cup caster sugar1 teaspoon vanilla extract100g frozen raspberries100g dark chocolate, finely choppedCinnamon sugar, to serve 1 Preheat oven to 180°C/160°C fan-forced. Arrange doughnuts, cut-side down, over base of a 5cm-deep, 20cm x 30cm metal oval baking pan. 2 Whisk cream, milk, eggs, caster sugar and vanilla in a large jug or bowl until combined. Pour mixture over doughnuts. Sprinkle with raspberries and chocolate. 3 Place pan in a deep roasting pan. Fill roasting pan with boiling water to halfway up side of baking pan. Carefully transfer to oven. Bake for 45 minutes or until centre of pudding is just firm to touch. Remove from oven. Stand for 5 minutes. Sprinkle pudding with cinnamon sugar.…

2 min
super spy

A KEWPIE KICK It’s no secret mayonnaise and fiery chilli are a flavour match made in food heaven. But, what isnews is you can now get this mash-up conveniently bottled and mixed to the perfect ratio. With a liberal 25 per cent Sriracha base, Kewpie Mayonnaise (which is exceptionally creamy due to its unique yolk-only recipe) is spicy, smooth and perfect on burgers, sandwiches, seafood, or as a dip or dressing. Grab a bottle at supermarkets for $4.75 and visit oriental.com.au for more info. COCOA LOCO Green for sustainability and black for cocoa – two elements that uphold the Green & Black’s name. Almost 30 years ago, Green & Black’s were the first to introduce 70 per cent cocoa chocolate in the UK, and their recipe continues to be refined. The latest range…