EASY FOOD ISSUE 105
Bonus: 10 PAGES OF LOW-SUGAR RECIPES AND COOKING TIPS
HAVE FUN!
• WEEKLY MENU PLANNER • FRESH IDEAS WITH STRAWBERRIES • COLOURFUL AND HEALTHY MEALS • CREATIVE BUN BAKING • HOMEMADE ICE CREAM SAUCES
OUR FAVOURITE TACO NIGHT IDEAS
Strawberry and lemon cream puff cake - page 29
FEED THE FAMILY
99
everyday recipes
ARE YOU A HOME-COOK HERO? See inside to enter...
• Kids' DIY after-school snacks • Leftovers into lunch • 10-minute desserts
AUS $3.99 AUGUST 2015 UK £2.90
AUGUST 2015
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
ROI 33.20
l a n o s a e s & e l g p n i m i k o S o c h is
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Ir
SPECIAL GUEST ED ITO
R Rachel Allen dishes on family meal planning, Irish ingred ients and more!
15/07/2015 16:52
Soup Maker
€79.95 Simply prepare your ingredients, pop them in the Soup Maker and enjoy fresh, delicious soup in 20 minutes.
Really quick and easy
Pea, Ham and Mint Soup • 600g frozen peas • 20gm fresh mint • 225g chopped cooked ham • 100g diced potatoes
• 800ml hot stock • Salt and ground black pepper • 2tbsp olive oil • 3 heaped tbsp crème fraiche
The Soup Maker is now available from Morphy Richards stockists nationwide. For more information like us on Facebook, follow us on Twitter or visit www.dimpco.ie Morphy Richards is Irish owned and part of the Glen Dimplex Group.
MR Soupmaker FP Easy Food.indd2 1 EF105_02_IFC_Dimpco_AD.indd
09/07/2015 11:17 10:53 15/07/2015
Easy Food team SPECIAL GUEST EDITOR Rachel Allen
DEPUTY EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 287 8638 fave recipe: Sweet potato, chorizo and Feta tacos, p.71
Hi there!
EDITORIAL TEAM Editorial Assistant Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Moules frites, p.79 Contributors Jenny Cooney and Dave Lang DESIGN Lead design Nikki Kennedy fave recipe: Boozy mocha milkshake p.84 PHOTOGRAPHY & FOOD STYLING Charisse van Kan, Agnieszka Wypych and some images from Shutterstock.com. PROPS Meadows & Byrne ADVERTISING Sales Manager Stephen Pearson spearson@zahramediagroup.com t: +353 (0)1 287 8631 fave recipe: Ultimate T-bone steak, p.77 ADMINISTRATION Production consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Coconut fish with quick mango salad, p.46 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Salted caramel affogato, p.61 Easy Food is published by Zahra Media Group Ltd ISSN 1649-4253
The Irish summer should still be giving us a good few nice days this month, but it’s also time to start thinking about the ‘S’ word… school! Yes, it’s back-to-school time, which means parents across the country will have to soon be prepared with a range of tasty and nutritious lunchbox ideas as well as handy after-school snacks.
Rachel Allen
I’m so pleased to be the guest editor of this edition of Easy Food so that I can share my best tips for making family meals that all have that ‘yum!’ factor. There’s nothing worse than making a whole meal only to have everyone sit down with a chorus of “Oooh I don’t like this!” I share some of my favourite recipes using fresh Irish ingredients, p.16, and there are some great fun ideas for a taco night to spice up dinnertime, p.68. Packing school lunches is one real hit-or-miss area – I know my children either love their lunches, or else come back home hardly having touched any of it! Check out some clever ideas for transforming leftovers from dinner into delicious midday meals, p.54, and easy after-school snacks the children can prepare on their own, p.92. As it’s still summertime, we should make the most of all the gorgeous Irish produce. From berries and salad leaves to fresh fish and flavoursome herbs, this is the best time of year to rely on wholesome, local ingredients to bring your cooking to life. We have 15 easy ideas for salad vegetables, p.32, and lovely recipes for sweet Irish strawberries, p.28. Cooking a delicious meal for yourself or your family is such a rewarding experience, so read on and I’m sure you’ll pick up some great new recipe ideas along with clever cooking tips in this issue.
As always, happy cooking! M E D I A
G R O U P
x Rachel
Magazines Ireland “Publisher of the Year” 2012
THE NEXT ISSUE... The September issue of Easy Food is on sale August 28th!
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All rights, including moral rights, reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, without the prior permission in writing from the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published. While our recipes have been tested by experts, sometimes recipes don’t work properly due to mismeasuring and different cooker performance. We advise readers to measure ingredients carefully and time their own bakes.The views expressed in this magazine are not those of the publisher. It is recommended that you consult your GP before following any kind of weight reduction, health or exercise programme. Articles and advertisements are for information only.They are not intended to replace medical care. Special thanks to all our guardian angels.
www.easyfood.ie
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HOW TO CONTACT US Subscription enquiries: New and existing subscribers, any change of personal details or back issue enquiries call: IR: (01) 663 8851 UK: 020 8597 0181
General enquiries: Email us at editor@easyfood.ie or write to Easy Food, Zahra Media Group, 1st Floor, Zoe House, Hillside Road, Greystones, Co. Wicklow.
Join us on:
Easy Food 3
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Chicken with spiced strawberry relish
74
Ultimate slow-cooked beef barbacoa tacos
30
96
contents Pitta nachos
brain booster fondue Panzanella
61
45
103
Salted caramel affogato
Sesame Szechuan chicken
4 Easy Food
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AUGUST 2015
14/07/2015 15:10
Regulars
Cooking for fun
08 Your say
68 Take the taco
Your comments, photos and questions
10 Food bites News and fun products from the
Exciting things for you to win!
16 At home with Rachel
Our guest editor shares some of her favourite recipes and tips
endless, but here are our faves
77 In the mancave
wonderful world of food
14 Competitions
The possibilities for taco fillings are
Sink your teeth into this luxurious T-bone
steak with all the trimmings
78 Challenge yourself Raise your cooking up a notch with this
classic French recipe for moules frites
80 Buns in the oven
81
Gluten-free Nutella cupcakes
These delicious little buns are the perfect
What’s in season?
28 Strawberry fields forever
86 Top it off
Match strawberries with sweet or savoury
flavours for a real taste of summer
32 15 ways with salad vegetables
Make the most of fresh summer produce
with these inventive recipes
Make regular vanilla ice cream a special treat with these tasty toppings
alone with this adults-only milkshake
Kids’ kitchen 90 Ironing it out
sweet in-season blackberries
38 Everyday inspirations
Make the most of mealtimes by getting
creative with handy freezer favourites
40 Crunch time
Snacking is a cinch with these healthy
veggie options
What’s for dinner? 44 Weekly menu planner Keep it simple, keep it quick with our guide to planning a week of meals
54 Lovin’ those leftovers Wave goodbye to boring midweek lunches with these packable meals
60 10-minute treats Get your sweet fix in minutes with these speedy desserts
66 Reader recipe This month’s star reader shares her favourite recipe for fried rice
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Classic moules frites
Make the most of those rare moments
We continue our new culinary A-Z with
Larder luck
78
88 Treat yourself
36 Cooking with “B”
weekend baking project
Our Home Ec contributor encourages us all to eat more iron-rich foods
92 School’s out
These healthy, tasty after-school snacks are easy for kids to make themselves
97 Easy juniors
This quick and easy shortbread makes a
111
Chewy chocolate meringue swirls
perfect teacher’s gift to start the year
100 What’s your food IQ?
Test your food savvy with this quick quiz
Make it healthy! 102 Somewhere over the rainbow
Eating a healthy variety of colour has never been easier
108 So long, sugar
These diabetic-friendly meals are healthy,
tasty options for the whole family
From our kitchen to yours 120 All the knowledge you need to become
an expert in the kitchen
Per Serving 312kcals, 7.1g fat (3.9g saturated), 57g carbs, 37.9g sugars, 5.9g protein, 0.7g fibre, 0.07g sodium
x Readers! Please take note that the nutritional information that appears underneath each recipe is only for one serving. The key for the buttons is in our recipe index on page 98. All Euro/GBP prices are converted at the time of going to print. Prices may vary.
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Rachel
AT HOME
Guest editor Rachel Allen shares her top tips and some of her favourite recipes for family cooking
PHOTOGRAPHY TARA FISHER
out for Keep an eye book! w ne Rachel's spired by In es ip ec R Coast: Coast ild Atlantic Ireland's W €35.50/£25 /£12.99 eBook €18.45 th ember 24 On sale Sept Published by s HarperCollin
16 Easy Food
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AUGUST 2015
16/07/2015 11:31
guest editor Rachel Allen
A
s a TV chef, food writer and instructor at Ballymaloe Cookery School, Rachel Allen's day is often filled with fine-tuning recipes and teaching others how to improve their kitchen skills, but that doesn't mean her kitchen at home is any less busy. She and her husband, Isaac, make it a priority that their three children – Luka, Joshua and Scarlett – have a wholesome, homemade meal to enjoy at the end of the day. Her secret? Rely on fresh, seasonal ingredients and have a well-stocked kitchen at home to make meal planning easy and inexpensive. With four cookery books under her belt and her latest, Coast – Recipes from the Wild Atlantic Way, Rachel knows a thing or two about making the most of quality Irish ingredients in family-friendly meals. Read on below to try your hand at some of her favourite meals and to learn her top tips for developing your skills as a home cook. How would you describe your cooking philosophy at home? Simple, but relying on good seasonal produce. What first inspired you to cook? I always loved baking as a child with my mum and my sister, and that carried on through my teens. When it came to deciding what to do after I left school, I always knew I wanted to do something creative; it was either shoe design or cooking for me. I decided to learn how to cook first as I wanted to travel the world and my parents advised me to travel with a skill so that I could always get a job. When I went to Ballymaloe and started learning how to cook, I realised that this was definitely what I wanted to do. I still enjoy shoes, but just wearing them! What is a typical mealtime in your house? A typical mealtime in our house is in the evening. No TV, phones or tablets at the table. It's the one time where we can all sit and chat, as more often than not everyone is coming and going during the day with all their different schedules. I just love this time of the day. How do you plan for family-friendly meals during busy weeks? Isaac and I tend to work out during the day what we are going to cook that night, and who will cook. I wish we could say we are really organised and make a plan at the start of the week, but we don't! We have so many local suppliers close to us so sometimes we'll pick up a chicken for roasting, or call Brenda, our local fisherman's wife, to see what fish she has.
How adventurous or picky are your kids with new foods? Ours vary, some are more picky than others. The one food that they all still dislike is mushrooms: it's not the flavour but the texture if they're in big slices in a pie or casserole. We don't make a big deal of it, we often leave them out, but sometimes we'll just say to leave them at the side of the plate if they don't want them. I'm hoping that eventually they'll all love them! What is the worst cooking disaster you’ve had, and how did you recover? I once had to get a hotel in Singapore evacuated when I was cooking on stage as I set the pan on fire from preheating it for too long. Thankfully the fire was put out in two seconds and everyone was able to come back in straight away, though I'd say they were all slightly nervous of my cooking afterwards! Apart from that there have been no disasters! What advice would you offer to a novice cook who wants to start preparing more homecooked meals? Start cooking food that you love to eat yourself. Start simply with basic recipes and using good, fresh produce.
How do you make the most of local ingredients in your recipes, and how can home cooks do the same? Local ingredients always feature in my recipes because it makes the most sense. They'll be fresher than anything that's been sitting in a warehouse for days or weeks, and it's also really important to support the local economy. It's a really good idea to go to markets to hunt out your local ingredients and have a taste of them while getting advice on how to use them. What would be your ultimate dinner party menu? This would of course completely depend on the season but seeing as it's the end of summer I would go for some lovely shellfish. Perhaps lobsters or crabs boiled in sea water and served with homemade mayonnaise, local tomatoes made into a tomato and basil salad, and some freshly dug potatoes, boiled and served with Irish butter slowly melting over the top. For dessert, perhaps I'd serve a raspberry fool with buttery shortbread biscuits. In winter time I might go for beef with Bearnaise sauce and something chocolatey to end. om Recipes fr Kitchen Everyday Rachel's eet hings Sw and All T 5 2 /£ 0 .5 Each €35 ns arperColli H y b d e Publish
What are your top tips for keeping school lunches interesting? I change the school lunches regularly and depending on what's in season. When Irish cucumbers are in season (from June to about October) they always get packed in lunch boxes, thickly sliced with some Feta cheese. I try and make it colourful too with some raspberries or strawberries in a small box on kitchen paper (so they don't get soggy and bruised).
www.easyfood.ie
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ish dva y This d r two in a ou're read n o hour d when y o be froze , cooke It can als it will keep p t. to ea it's baked ezer for u e re befor d, in the f onths. e cover to three m pletely st com g. Defro re cookin befo
Cheesy bread gratin Serves 6-8 Rachel says: “A cross between a savoury bread and butter pudding and a cheese soufflé, this is perfect for a hearty brunch or late-night supper. It's also a great standby dish that's ideal for using up leftover scraps of cheese (any mixture of hard cheese would do) and bread that's no longer fresh. Slightly stale bread is actually best for this recipe, as it will absorb the egg mixture without disintegrating.” 2 tbsp olive oil 250g rindless streaky bacon (either in rashers or in one piece), cut into ½ x 2cm pieces 1 slightly stale baguette or loaf, cut into 18 Easy Food
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roughly 2cm slices 200g Parmesan cheese, grated 200g Mozzarella, grated 100g Gruyère cheese, grated 6 eggs Salt and freshly ground black pepper 100g Cheddar, grated 2 tbsp chopped chives 1 Preheat the oven to 220°C/200˚C fan/gas mark 7. Place a large frying pan on a high heat and add the olive oil. When the oil is hot, tip in the bacon pieces and cook for 5-10 minutes or until browned and slightly crisp. 2 While the bacon is cooking, lay out the bread slices in a 20x30cm ovenproof dish. When the bacon is cooked, remove from the pan with a
slotted spoon and scatter over the bread. 3 Place the Parmesan, Mozzarella and Gruyère in a food processor with the eggs and whiz for about one minute or until smooth. Season with salt and pepper to taste. 4 Pour the egg and cheese mixture over the bread and bacon, then sprinkle over the grated Cheddar and chopped chives and season with pepper. Place the dish in the oven and bake for 15-20 minutes or until just set in the middle and puffed up and golden brown on top.
Per Serving 612kcals, 35g fat (15.1g saturated), 31.6g carbs, 1.8g sugars, 43.2g protein, 1.2g fibre, 1.5g sodium
AUGUST 2015
15/07/2015 17:31
guest editor Rachel Allen
Roast chicken pieces with lemon and herb aïoli Serves 4-6 Rachel says: “To save time, I sometimes roast a jointed chicken instead of a whole bird as it cooks much faster. The real point of this dish, though, is the sauce! Punchy and strong-tasting, the lemon and herb aïoli would work well in sandwiches or in salads, but here it is mixed with the chicken juices to make the most delicious sauce. Serve warm, as soon as it's made, or at room temperature. The sauce would also be wonderful with a whole roast chicken.” 1 X 1.5-2.25kg chicken, jointed into drumsticks, thighs, breasts and wings (ask your butcher to do this for you) 4 large shallots or 2 red onions, peeled and quartered through the root 8 potatoes, peeled, and halved or quartered if large ½ tbsp finely chopped rosemary ½ tsp chopped thyme 25ml olive oil Salt and freshly ground black pepper For the lemon and herb aïoli: 2-4 garlic cloves, peeled and crushed or finely grated 2 egg yolks 1 tbsp lemon juice 1 generous tsp Dijon mustard ½ tbsp rosemary leaves, finely chopped ½ tsp thyme leaves, chopped 175ml sunflower oil 50ml olive oil 100ml chicken stock or water 1 Preheat the oven to 220°C/200˚C fan/gas mark 7. Place the chicken pieces, skin side up, in a roasting tin and add the shallots or onions, potatoes and herbs. 2 Drizzle over the olive oil and season generously with salt and pepper, then roast in the oven for 25-35 minutes or until the chicken is cooked and browned on top and the potatoes and onions are tender and lightly golden. 3 Meanwhile, make the aïoli. Place the garlic in a bowl with the egg yolks, lemon juice, mustard, herbs and a pinch of salt. 4 Put the sunflower and olive oil in a jug and slowly pour into the egg yolk mixture in a very thin stream while whisking constantly, either by hand or using a hand-held electric www.easyfood.ie
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Top Tip
he ake t an m You c head as it aioli a p happily e will ke fridge for in the five days. up to
beater. Continue to add the oil, whisking all the time, until it is fully incorporated and the mixture has thickened. Taste and add more salt and lemon juice, if necessary. 5 Once the chicken is cooked, remove from the oven, then transfer the chicken and vegetable pieces to a warmed serving dish and cover with foil to keep warm. 6 Place the roasting tin on the hob on a medium heat, pour in the stock (or water) and use a whisk to help break up and dissolve the caramelised chicken juices sticking to the bottom of the tin. 7 Bring to the boil, then tip into a jug and leave to sit for a couple of minutes to allow
the fat to float to the top. (You could add a few ice cubes, if you liked, to help speed up the process.) Spoon off the fat and reheat the liquid in a saucepan if it has cooled down completely. 8 Slowly pour the liquid into the aïoli while whisking constantly. This is your sauce to serve with the chicken and potatoes. Don't try to reheat it at this stage as it will split, but it is just as good served at room temperature.
Per Serving 709kcals, 18.5g fat (3.7g saturated), 64.2g carbs, 5.1g sugars, 51.8g protein, 8.3g fibre, 0.18g sodium
x Easy Food 19
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guest editor Rachel Allen
Lamb neck with yoghurt, cucumber and mint Serves 4 Rachel says: “Like other less-used cuts of meat, neck of lamb is relatively cheap, yet when treated well-with long, slow cooking- its flavour and texture are unbeatable! You just let your oven do the work, slowly rendering the fat and breaking down the meat so that it's soft and meltingly tender. Ask your butcher for the whole neck (you may need to order it in advance, as it often comes filleted).” 1.25kg neck of lamb (on the bone) 1 tsp coriander seeds 1 tsp cumin seeds 1 tsp sea salt flakes ½ tsp black peppercorns 15g butter, softened 2 garlic cloves, crushed or finely grated For the yoghurt with cucumber and mint: 250g thick natural yoghurt, such as Greek yoghurt ¼ cucumber, cut into roughly 1cm cubes Juice of ½ a lemon 2 tbsp fresh mint, chopped Salt and freshly ground black pepper To serve: Couscous 1 Preheat the oven to 140˚C/120˚C fan/gas mark 1. Using a sharp knife, score the lamb in a grid pattern (forming roughly 2cm squares), cutting through the fat, but not into the meat. 2 Place a small saucepan or frying pan on a high heat and add the coriander and cumin seeds. 3 Cook the seeds, tossing every now and then, for 1-2 minutes or until they have darkened slightly in colour. Tip into a mortar with the salt and peppercorns and crush with a pestle until slightly coarse, or place in a plastic bag and crush with a rolling pin instead. 4 Place the lamb in a roasting tin and rub the softened butter all over it, then the garlic. Scatter the spice mix all over the lamb, pressing it in to help it stick to the butter. 5 Place the lamb in the oven and cook for about four hours or until the meat is meltingly tender and golden brown on the outside. 6 Just before the lamb is cooked (though the cooked lamb will sit somewhere warm for about an hour), prepare the yoghurt with cucumber and mint. Place all the ingredients in a bowl and mix together, seasoning with salt and pepper to taste. www.easyfood.ie
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7 Carve the lamb into chunks and serve with the yoghurt and cucumber and couscous. Per Serving 551kcals, 39.7g fat (19.5g saturated), 3.8g carbs, 2.8g sugars, 43.4g protein, 0g fibre, 0.82g sodium
Warm chocolate spoon cake Serves 4-6 Rachel says:"Not quite a cake, not quite a pudding, this gluten-free recipe has lots of ground almonds in it to keep it deliciously nutty and fudgy.” 150g dark chocolate (55-70% cocoa solids) 150g butter 125g caster sugar 1 tsp vanilla extract 75g ground almonds 4 eggs, separated Pinch of salt
1 Preheat the oven to 190°C/170˚C fan/gas mark 5. Place the chocolate, butter and sugar in a bowl sitting over a saucepan of simmering water and allow to melt. Take the bowl off the heat and stir in the vanilla extract, the ground almonds and the four egg yolks, one by one. 2 Put the egg whites in a bowl with the pinch of salt and whisk just until stiff, but still creamy rather than grainy. 3 Fold in the chocolate mixture and tip into a one-litre capacity pie dish. 4 Bake in the oven for 22-25 minutes until the outsides are set and the centre just has a thick wobble. If you take this out of the oven before it has completely cooked, it will stay nutty and fudgy, even when it cools down. 5 Allow to sit for a few minutes before serving. Wonderful with cold, softly whipped cream or ice cream.
Per Serving 507kcals, 36.9g fat (19.4g saturated), 38.7g carbs, 34.6g sugars, 8.4g protein, 2.4g fibre, 0.22g sodium
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Sunshine fish curry Serves 6 Rachel says: “Turmeric, with its brilliant shade of yellow, is what makes this golden curry look like sunshine on the plate. As with all dishes that use chilli, the level of heat is really up to you. If you'd like it hotter, you can use the whole chilli and not deseed it (the seeds being where most of the heat comes from), or you can leave it out altogether if you prefer.” 6 skinned fillets of white fish, such as cod, haddock, whiting, pollock or ling 1 tsp cumin seeds, toasted and finely ground 1 tsp coriander seeds, toasted and finely ground 1 tsp turmeric ¾ tsp salt 2 tbsp sunflower oil 1 onion, peeled and chopped 1 x 400ml tin of coconut milk, whisked in a bowl to remove any lumps ½-1 fresh red chilli pepper, deseeded and thinly sliced (optional) Squeeze of lemon juice 1 Place the fish on a plate or in a wide, shallow bowl. Mix the ground, toasted seeds with the turmeric and salt, then scatter over the fish, making sure the fillets are fully coated. 2 Place a wide saucepan (or large frying pan) on a medium heat and pour in the sunflower oil. When the oil is hot, add the chopped onion and sauté for 7-10 minutes or until completely softened and a little golden around the edges. 3 Lay the fish pieces on top of the onion, making sure to scrape any leftover seeds and spices from the plate into the pan. Cook the fish on each side for 2-3 minutes or until light golden 22 Easy Food
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(you might need to turn the heat up so that the oil sizzles slightly). 4 Pour in the coconut milk and add the chilli (if using). Bring to the boil, then reduce the heat and simmer for 5-10 minutes or until the fish is cooked all the way through. To finish, add a squeeze of lemon juice and a little more salt if necessary. Serve immediately. Per Serving 298kcals, 21.9g fat (14.8g saturated), 6.2g carbs, 3.3g sugars, 22.1g protein, 2.1g fibre, 0.37g sodium
x
Apple crumble ice cream Serves 8-10 Rachel says: “When you think of how delicious a freshly baked apple crumble tastes when it has a scoop of vanilla ice cream slowly melting into it, it's not surprising that this works so well.” For the ice cream: 3 egg yolks 75g caster or granulated sugar 150ml water 1 tsp vanilla extract 800ml softly whipped cream (measured when whisked) For the apples: 50g butter 50g brown sugar 2 eating apples, peeled, cored and cut in to 1cm chunks For the crumble mix: 50g plain flour 25g brown sugar 25g porridge oats 25g butter, cut into 1cm cubes
1 To make the ice cream, place the egg yolks in a bowl and whisk until light and fluffy. 2 Combine the sugar and water in a small saucepan, then stir over a medium heat until the sugar is completely dissolved. Remove the spoon and boil the syrup until it reaches the 'thread' stage, 106-113°C. If you don't have a sugar thermometer, the mixture should look thick and syrupy, and when a metal spoon is dipped in, the last drops of syrup will form thin threads. 3 Pour this boiling syrup in a steady stream onto the egg yolks, whisking all the time. Add the vanilla extract and continue to whisk until it becomes a thick, creamy white mousse. 4 Fold in the softly whipped cream, place in a container, cover and freeze for one hour. 5 Next, cook the apples. Place the butter in a pan over a medium heat. When melted, stir in the sugar just until dissolved, then add the apples and cook, stirring occasionally, for about 10 minutes until soft. Remove from the heat and set aside to cool. 6 Preheat the oven to 160°C/140˚C fan/gas mark 3 and line a baking tray with parchment paper. 7 To make the crumble, in a bowl, mix together the flour, sugar and oats, then rub in the butter to form a crumbly consistency. Spread out on the prepared tray. Place in an oven and bake for about 15 minutes until golden and crisp, then set aside and allow to cool. 8 Remove the ice cream from the freezer and mix together the semi-frozen ice cream with the crumble and apple in a bowl, then return to the freezer to freeze all the way through. This should take 3-4 hours.
Per Serving 411kcals, 32.8g fat (20.1g saturated), 28g carbs, 18.8g sugars, 3.6g protein, 1.3g fibre, 0.08g sodium
AUGUST 2015
15/07/2015 17:32
in association with 2015 AWARDS
HERE'S YOUR CHANCE TO BE A 2015
HOME-COOK HERO! Finally, it's that time of year again... This year's competition is officially open for entries!
Do you love to cook? Are you always asked to cook 'that dish' for parties? Do you have a fail-safe recipe that always clears plates? Then you need to enter our cookery competition!
E-COOK BE A HOMV STAR! HERO T finalists
All of our the TV show, rt of become pa ill air on TV3 a w which Tune the event. week after t happened at the ha in to see wk-off final and coo 15 wned a 20 who is cro e-Cook Hom Hero!
THERE ARE TWO MAIN WAYS TO ENTER: Simply fill out this entry form, attach your recipe and post it in to us.
1 2
Go to www.easyfood.ie and enter your recipe and details online.
The closing date for entries is October 15th. Three finalists from each category will be shortlisted after this date to take part in a cook-off at Cooks Academy on Saturday, November 7th and attend a black-tie award ceremony that night in The Shelbourne Hotel, where the winners will be announced! You can enter as many times as you like and change your recipe right up until the closing date. Best of luck!
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14/07/2015 17:37
y r r e b Straw
ямБelds forever
STYLING & PHOTOGRAPHY AGNIESZKA WYPYCH & CHARISSE VAN KAN
Match Irish strawberries with sweet or savoury flavours for a real taste of summer
Cover
Cook the
28 Easy Food
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what's in season? strawberries
Strawberry and lemon cream puff cake Serves 10
For the topping: 350g fresh strawberries, sliced 1 tsp sugar For the pastry case: 160ml water 75g unsalted butter 1 tbsp sugar 80g plain flour 3 large eggs For the filling: 125g cream cheese, softened 65g icing sugar 240ml double cream 1 tsp lemon zest 380g lemon curd 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Lightly grease the sides and bottom of a 24cm springform cake tin. 2 In a bowl, toss the strawberries with the sugar and place in the fridge until needed. 3 In a medium saucepan, bring the water, butter and sugar to a boil. Add the flour all at once and quickly stir the mixture until it begins to pull away from the sides of the pan. Remove from the heat and keep stirring until the mixture is smooth. Allow to cool for five minutes. 4 Using a handheld electric mixer, beat the eggs in one at a time until well combined, smooth and shiny. Spread the mixture in the bottom of the prepared cake tin and around 3cm up the sides. Bake for 30-35 minutes until golden brown and crisp to the touch. 5 Prick the cake all over with a toothpick (if there is a lot of sticky batter on the toothpick, bake for another five minutes). Turn the oven off, put the cake back in and prop the over door open with a wooden spoon. Allow to dry in the open oven for 40-45 minutes. Remove the cake to a wire rack and allow to cool completely. 6 In a large bowl, whip the cream cheese until smooth. Slowly add the icing sugar, and whip until light and fluffy. Add the cream and lemon zest and continue whipping until it forms stiff peaks. 7 Spread the lemon curd over the bottom of the cream puff shell. Spread the cream filling over this and top with the sugared strawberries. Per Serving 427kcals, 36.3g fat (20.3g saturated), 28.2g carbs, 20g sugars, 7g protein, 0.9g fibre, 0.238g sodium
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EF105_28-30_What's In Season.indd 29
Strawberries lo ve…
Preparing
* Let strawberries come to room temperature before using, as their flavours are dulled when cold. * Wash the strawberries and pat dry with kitchen paper. * Hull them using the tip of a sharp knife.
Storing
* Don’t wash strawberries until you’re about to use them as they soak up moisture. * Mould spreads quickly, so remove any mouldy strawberries once you see them. * Place them on a plate lined with kitchen paper and cover with another sheet or two. * Store at room temperature if you’re planning on eating them within a day, or in tubs in the fridge otherwise.
Cream ■ Min t ■ Basil ■ Rose mary ■ Vanilla Chocolate ■ Sp inach ■ Balsam ic vinegar Black pepper ■ Sparkling w ine Lime ■ Rhubar b ■ Kiwi Cheeses like Feta, Mozzare lla, blue and goat ’s ■ Jalapeño peppers
Buying
* Irish strawberries have a short season, but it’s worth waiting for as there’s a big difference in flavour when they’re in season and haven’t travelled far. * Strawberries should be firm to the touch, bright red, free of bruising and mould and with a noticeable sheen. The stems should be bright green. Fresh berries will smell sweet. Easy Food 29
14/07/2015 15:48
y a d y r Eve
Brought to you by
inspirations Make the most of mealtimes by getting creative with handy freezer favourites
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38 Easy Food
EF105_38-39_Birds Eye.indd 38
AUGUST 2015
14/07/2015 15:55
TopheTailtphier
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Easy Food RECOMMENDS
Get inspired and create new favourite recipes to enter in the Birds Eye 'Everyday Inspirations' category of the 2015 Easy Food Home-Cook Hero Awards. We've included some ideas here to get you started, and if you need some more inspiration check out www.BirdsEye.ie
Southern fried chicken sambos
Creamy pesto pasta with cod fish fingers
Serves 2
Serves 4
2 x Birds Eye Southern Fried Chicken Grills 2 x round crusty rolls 2 tbsp Buffalo Wing sauce (we used Frank’s) 2 tbsp mayonnaise 1 tomato, sliced 8 slices of cucumber 2 small handfuls of Little Gem lettuce, shredded 80g blue cheese, crumbled (optional)
180ml cream 40ml water 1 garlic clove, crushed 30g butter 4 tbsp basil pesto 120g Birds Eye Garden Peas, blanched in boiling water for 30 seconds and drained 320g farfalle pasta 12 Birds Eye Cod Fish Fingers Salt and black pepper 60g Parmesan, grated, plus extra to serve 4 small handfuls of rocket 4 slices of Parma ham, torn into thin pieces
To serve: Crispy chips 1 Preheat the oven to 200°C/180°C fan/gas mark 6. Place the Southern Fried Chicken on a baking tray and bake in the centre of the oven for 25 minutes or until golden brown and crispy. 2 Meanwhile, halve the baps and toast lightly on both sides. Spread the top buns with Buffalo sauce and the bottoms with mayonnaise. Place the tomato, cucumber slices and lettuce on the bottom buns. 3 When the chicken is cooked, place it on top of the lettuce and top with crumbled blue cheese. 4 Close the sandwiches with the top buns and serve with crispy chips.
Per Serving 731kcals, 30.8g fat (10.1g saturated), 86.3g carbs, 10.5g sugars, 26.8g protein, 3.8g fibre, 1.947g sodium
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EF105_38-39_Birds Eye.indd 39
1 Preheat the grill to high and put a large pan of salted water on to boil. Heat the cream, water and garlic in a saucepan over a medium heat until tiny bubbles form around the sides. 3 Add the butter and pesto. Reduce the heat to low, add the peas and cook for five minutes. Meanwhile, grill the Cod Fish Fingers on both sides until golden and crispy. 4 Cook the pasta in the boiling water according to the package instructions, then drain well. 5 Stir the Parmesan into the sauce until melted. Stir the sauce into the pasta until coated. 6 Divide the pasta between serving bowls. Top with the rocket, Cod Fish Fingers and Parma ham. Per Serving 750kcals, 40.2g fat (17.2g saturated), 64.6g carbs, 3g sugars, 32.3g protein, 2.4g fibre, 0.684g sodium
Summertime frittata Serves 2 40g butter 100g mushrooms, thickly sliced 100g cherry tomatoes, halved 6 eggs 1 tbsp milk 80g Feta, crumbled 80g Birds Eye Petits Pois, blanched in boiling water for 30 seconds and drained Small handful fresh parsley, chopped 4 cooked bacon rashers, crumbled (optional) Salt and black pepper 1 Melt half of the butter in an ovenproof non-stick pan over a medium heat. Add the mushrooms and tomatoes and cook, stirring, for 4-5 minutes. 2 In a large bowl, beat the eggs with the milk. Stir in the Feta, Petits Pois, parsley and bacon, if using. Add the mushroom and tomato mixture and stir to combine well. Season with salt and pepper, being careful with the salt as the Feta is salty. 3 Preheat the grill to high. Melt the remaining butter in the same pan over a medium-low heat. 4 Add the egg mixture, stir briefly, then cook for 5-6 minutes until golden underneath and almost set. 5 Place the pan under the hot grill for 3-4 minutes or until the frittata is just set and the top is golden. Slide onto a board and cut into quarters. Serve two per person with a fresh, green salad.
Per Serving 652kcals, 47.4g fat (24.1g saturated), 16.8g carbs, 9.5g sugars, 42.6g protein, 4.5g fibre, 0.741g sodium
Easy Food 39
14/07/2015 15:55
runch Ctime Snack time is a cinch with these healthy veggie options
Brought to you by
40 Easy Food
EF105_40-41_Green Giant.indd 40
AUGUST 2015
15/07/2015 10:15
larder luck fresh healthy snacks
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Easy Food RECOMMENDS
Green Giant™ Fresh Juicy Sweet Pear Tomatoes are the perfect on-the-go snack. These tomatoes are really sweet making for a perfect ingredient for tomato sauce, topping on a salad or quick a snack during the day. Packed in a resealable bag, they stay fresh for longer. These tomatoes can be mixed with Green Giant™ Crunchable Bite Sized Cucumbers and Seedless Sweet Snack Peppers, resulting in a colourful and healthy lunchbox.
Buffalo celery bites Serves 4 60g soft cream cheese 1 garlic clove, crushed Pinch of salt 120g blue cheese 8 Green Giant™ Fresh Crunchy Quick Celery Sticks Cayenne pepper To serve: Buffalo Hot Sauce, optional 1 In a small bowl, combine the soft cream cheese with the garlic, salt and half of the blue cheese. Mix well until smooth. 2 With a small knife, spread the Crunchy Quick Celery Sticks with the cheese mixture. 3 Crumble the remaining blue cheese on top, and sprinkle lightly with cayenne pepper. 4 Drizzle with Buffalo sauce to serve, if desired.
Per Serving 168kcals, 13.9g fat (8.9g saturated), 3g carbs, 1g sugars, 7.6g protein, 0.8g fibre, 0.543g sodium
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EF105_40-41_Green Giant.indd 41
Kale crisps with lemon, Parmesan and chilli Serves 4 170g Green Giant™ Fresh Baby Kale 2 tbsp olive oil 1 tbsp lemon juice 1 tsp lemon zest, grated 1 garlic clove, crushed 1 tsp black pepper 1 tsp Parmesan, grated 1 tsp dried chilli flakes ½ tsp sea salt 1 Preheat the oven to 140˚C/120˚C fan/gas mark 1. Line two baking trays with parchment paper. 2 Rinse the kale leaves, drain in a colander and then dry them as thoroughly as possible with kitchen paper. 3 In a very large bowl, combine the remaining ingredients and stir together. 4 Add the kale and toss to coat evenly, massaging the dressing onto each leaf. Arrange the kale on the baking trays in a single layer. 5 Bake for 20 minutes, then turn the leaves over. Turn the baking trays and return to the oven on opposite racks. Bake for 10 minutes, then turn the crisps again. Continue baking for another 5-10 minutes until dry and crispy. Per Serving 93kcals, 7.8g fat (1.3g saturated), 5.6g carbs, 0g sugars, 2.3g protein, 1.3g fibre, 0.269g sodium
Mini Caprese bread cups Makes 12 3 slices of wholegrain bread, crusts removed 2 tbsp olive oil 2 tbsp soft cream cheese with garlic and herbs, at room temperature 60g fresh Mozzarella, sliced into 12 pieces 12 Green Giant™ Fresh Sweet Pear Tomatoes, halved Fresh basil leaves, torn Salt and black pepper 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Use a rolling pin to flatten the slices of bread, then cut them into quarters. Brush both sides of the bread with olive oil and press one piece into each cup of a mini muffin tin. 2 Spoon half a teaspoon of the cream cheese into the bottom of each tart. Bake for 12 minutes. 3 Remove from the oven and allow to cool a little. Top each tartlet with a piece of Mozzarella, two tomato halves and a little fresh basil. Season with salt and black pepper.
Per Serving 80kcals, 4.3g fat (1.3g saturated), 7.9g carbs, 3.6g sugars, 3.5g protein, 2g fibre, 0.08g sodium
Easy Food 41
15/07/2015 10:17
STYLING & PHOTOGRAPHY AGNIESZKA WYPYCH & CHARISSE VAN KAN
From our guest editor: "It's really handy to have a quick dessert recipe up your sleeve for dinner parties. This recipe uses gorgeous blackberries which are in season now, but also raspberries will work very well too."
10-minute
treats
60 Easy Food
EF105_60-64_.10Minute Dessertsindd.indd 60
Get your sweet fix in minutes with these speedy desserts
AUGUST 2015
15/07/2015 12:57
what's for dinner? 10-minute desserts
Mini blackberry cheesecake cups Serves 6 150g blackberries, fresh or frozen 60g caster sugar 16 ginger snap biscuits 250g soft cream cheese Zest and juice of 1 lemon 300ml cream 1 Place blackberries in a bowl with two tablespoons of the caster sugar. Toss mixture gently to combine. 2 Use a food processor to whizz the biscuits into rough crumbs. 3 Using an electric mixer, beat the cream cheese until smooth. Add the lemon zest and juice and beat for 30 seconds until smooth. Add the remaining sugar and half of the cream, beating until just combined. 4 Whip the remaining cream in a separate bowl until it forms soft peaks. 5 Divide the biscuit crumbs between six glasses. Add a spoonful of blackberries to each and dollop with a little of the cream cheese mixture. Repeat the layers to the tops of the glasses and finish with whipped cream. Per Serving 284kcals, 18.8g fat (10.6g saturated), 25.8g carbs, 12.4g sugars, 4.6g protein, 1.7g fibre, 0.137g sodium
Salted caramel affogato Serves 4 120ml boiling water 1 tbsp espresso powder 4 scoops of salted caramel ice cream 1 Whisk the boiling water and espresso powder in a measuring cup until the powder
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EF105_60-64_.10Minute Dessertsindd.indd 61
is dissolved, or use an espresso machine to make four shots of espresso. 2 Place one scoop of the ice cream into each of four dessert bowls or glasses. 3 Pour two tablespoons (or 1 shot) of hot espresso over each. Serve immediately.
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Per Serving 281kcals, 17g fat (11g saturated), 28g carbs, 25g sugars, 4g protein, 0g fibre, 0.164g sodium
Easy Food 61
15/07/2015 12:58
Taco
take the
The possibilities for taco fillings are endless, but here are a few of our favourites
68 Easy Food
EF105_68-76_Taco Night.indd 68
AUGUST 2015
14/07/2015 16:10
cooking for fun taco night
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EF105_68-76_Taco Night.indd 69
Easy Food 69
14/07/2015 16:11
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70 Easy Food
EF105_68-76_Taco Night.indd 70
AUGUST 2015
14/07/2015 16:12
larder luck counter intelligence
cooking for fun taco night
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Pico de gallo Makes 1 medium bowl
4 medium tomatoes, diced 2 onions, finely chopped 2 green chillies, deseeded and chopped (leave some seeds in for more heat if desired) 4 tbsp fresh coriander, finely chopped 1 garlic clove, crushed Juice of 1 lime Salt and black pepper 1 In a medium bowl, combine the tomatoes, onions, chilli, coriander and garlic. Season with lime juice, salt and pepper. Stir until evenly distributed. 2 Place in the fridge for at least 30 minutes to let the flavours come together, then allow to come to room temperature before serving. Per Serving 57kcals, 0.4g fat (0g saturated), 13.1g carbs, 6.2g sugars, 3.1g protein, 3.5g fibre, 0.305g sodium
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Corn salsa
Makes 1 medium bowl 2 x 198g tins of sweetcorn, drained 2 green chillies, deseeded and chopped (leave some seeds in for more heat if desired) ½ a red onion, finely chopped Large handful of fresh coriander, chopped Juice of 2 limes 1 Combine all ingredients in a bowl and stir. 2 Season well with salt and pepper. Add more coriander, chilli or lime according to taste. 3 Place in the fridge for at least 30 minutes to let the flavours come together, then allow to come to room temperature before serving. Per Serving 96kcals, 0.8g fat (0g saturated), 23.8g carbs, 4.1g sugars, 3.1g protein, 3.6g fibre, 0.009g sodium
x www.easyfood.ie
EF105_68-76_Taco Night.indd 71
Classic guacamole
Makes 1 medium bowl
5
large, ripe Hass avocados Juice of 2 limes 1 red onion, finely chopped 1 large tomato, chopped Large handful of fresh coriander, finely chopped 1 large green chilli, deseeded and chopped (leave some seeds in for more heat if desired), optional Salt
1 Halve the avocados, remove the stones and use a spoon to scoop the flesh out of the skins into a bowl. 2 Add the lime juice and stir to mix in thoroughly. Add the onion, tomato, coriander and chilli, if using. Stir gently to mix. 3 Season with plenty of salt to taste and stir to incorporate.
Per Serving 96kcals, 5.9g fat (0g saturated), 12.3g carbs, 3.2g sugars, 2.4g protein, 3.6g fibre, 0.59g sodium
x Easy Food 71
14/07/2015 16:13
ns Binuthe oven These delicious little buns make the perfect weekend baking project
80 Easy Food
EF105_80-85_Baking Buns.indd 80
AUGUST 2015
14/07/2015 17:02
cooking for fun baking buns
Gluten-free Nutella cupcakes Makes 24
20g unsweetened cocoa powder 180g gluten-free flour mix ½ tsp xanthan gum 300g sugar 1½ tsp gluten-free bicarbonate of soda ¾ tsp gluten-free baking powder ¾ tsp salt 2 large eggs 180ml warm water 180ml buttermilk 3 tbsp rapeseed oil 1 tsp vanilla extract For the icing: 225g unsalted butter, at room temperature 150g icing sugar 2 tsp vanilla extract 115g dark chocolate, melted and cooled slightly 100g Nutella 1 tbsp milk 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line two standard 12-cup muffin tins with paper liners. 2 In a large bowl, combine the cocoa powder, flour, xanthan gum, sugar, bicarbonate of soda, baking powder and salt. 3 Add the eggs, warm water, buttermilk, oil and vanilla to the dry ingredients. Stir to combine until the batter is smooth. 4 Fill the prepared muffin cups to two-thirds full. Bake for 20 minutes or until the tops of the cupcakes spring back when touched. Cool on a wire rack. 5 In a large bowl, beat the butter and icing sugar for one minute until well combined. Mix in the vanilla. 6 Add the melted, cooled chocolate and beat until combined, then beat in the Nutella. Pipe the icing onto the cooled cupcakes and enjoy!
Per Serving 245kcals, 12.6g fat (7.4g saturated), 31.4g carbs, 24.1g sugars, 2.1g protein, 0.8g fibre, 0.234g sodium
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EF105_80-85_Baking Buns.indd 81
Banoffee bites Makes 24
250g unsalted butter, at room temperature 250g caster sugar 4 eggs 1 ripe banana, mashed to pulp 250g self-raising flour For the caramel: 300g caster sugar 80ml water 350ml double cream ½ tsp vanilla extract For the icing: 250g unsalted butter, at room temperature 500g icing sugar 9 tsp caramel, plus extra to decorate 1 Preheat the oven to 170˚C/150˚C fan/gas mark 3. Line two standard 12-cup muffin tins
with paper liners. 2 In a mixer, combine the butter and sugar and mix until light and fluffy. Add the eggs one by one and mix to combine. 3 Add the mashed banana and blend well. Add the flour and mix to combine. 4 Spoon into the prepared paper cases and bake for 17 minutes. Once they are firm but springy to the touch, remove from the oven and allow to cool on a wire rack. 5 Combine all the caramel ingredients in a pan over a medium heat, stirring constantly until thickened. Cool thoroughly. 6 Beat the butter with the icing sugar until light and fluffy, then mix in the caramel. 7 Blend for 3-4 minutes, then either pipe or spoon the icing on to the cooled sponges. Decorate with a swirl of extra caramel. Per Serving 420kcals, 23.2g fat (14.4g saturated), 53.2g carbs, 2.5g sugars, 2.5g protein, 0g fibre, 0.136g sodium
Easy Food 81
14/07/2015 17:03
82 Easy Food
EF105_80-85_Baking Buns.indd 82
AUGUST 2015
14/07/2015 17:04
cooking for fun baking buns
Mini lemon meringue cupcakes Makes 24
For the cupcakes: 190g flour ½ tsp baking powder ¼ tsp salt 120ml buttermilk 1 tbsp lemon juice 225g unsalted butter, at room temperature 200g caster sugar 2 tbsp lemon zest, plus thin strips of zest for garnish 2 large eggs plus 4 egg whites, at room temperature For the lemon curd: Zest of 3 lemons 300g caster sugar 115g unsalted butter, at room temperature 4 large eggs 120ml lemon juice Pinch of salt For the meringue: 4 egg whites 6 tbsp caster sugar 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and position a rack in the centre of the oven. Line two 12-cup mini-muffin tins with paper liners. 2 In a medium bowl, combine the flour, baking powder and salt. In a separate bowl, combine the buttermilk and lemon juice. 3 Using an electric mixer, beat the butter on high speed for one minute or until creamy. Add the sugar and lemon zest and beat for five minutes until fluffy. Add the eggs, one at a time, and beat until combined, scraping down the sides between additions. 4 On low speed, beat in one-third of the dry ingredients, then one-third of the buttermilk mixture. Repeat, alternating the mixtures, until the batter is smooth. 5 Spoon the batter into each liner, filling them about three-quarters full. Bake for 20 minutes or until a toothpick inserted in the centre comes out clean. Cool on a wire rack. 6 Place the lemon zest and sugar for the lemon curd into a food processor and pulse to combine. 7 Cream the butter and beat in the lemon sugar. Add the eggs, one at a time, then mix in the lemon juice and salt. 8 Pour the mixture into a medium saucepan www.easyfood.ie
EF105_80-85_Baking Buns.indd 83
and cook over a low heat for about 10 minutes until thickened, stirring constantly. Remove from the heat and cool. 9 In a large glass or metal bowl, whip the egg whites until foamy. Gradually add the sugar and continue to whip until stiff peaks form. 10 Fill a piping bag with lemon curd and use a large tip to squeeze the curd into the centre of each cupcake. Drizzle the remaining lemon curd on top. 11 Put the meringue in a piping bag and ‘frost’ the cupcakes. 12 Preheat the grill to high and place the cupcakes under the grill for a minute or two until golden brown, watching closely so they don’t burn. Per Serving 432kcals, 25.9g fat (15.5g saturated), 44.5g carbs, 32.2g sugars, 4.9g protein, 0.5g fibre, 0.296g sodium
Sweetie fairy cakes Makes 12
110g butter, at room temperature 110g caster sugar 2 eggs 1 tsp vanilla extract 110g self-raising flour ½ tsp baking powder 2-3 tsp milk
For the icing: 150g icing sugar 2-3 tbsp boiling water Food colouring, if desired 1 Preheat the oven to 180°C/160˚C fan/gas mark 4. Line a standard 12-cup muffin tin with paper liners. 2 In a bowl, cream the butter and sugar together until light and fluffy. 3 Add the eggs, one at a time, beating well after each addition, then stir in the vanilla. 4 Fold in the flour and baking powder, then add enough milk to make a light batter that drops off the back of a spoon. 4 Divide the mixture between the paper liners and bake for 20 minutes until the fairy cakes are risen and golden. 5 Combine the icing sugar with the boiling water and food colouring, if using, to form a thick icing. 6 Top each cake with the icing, and immediately cover with some sugar sprinkles (the icing dries very quickly, so add the sprinkles as you go to ensure that they stick).
Per Serving 194kcals, 8.3g fat (5g saturated), 28.9g carbs, 21.6g sugars, 2g protein, 0g fibre, 0.064g sodium
Easy Food 83
14/07/2015 17:05
School's out
STYLING & PHOTOGRAPHY AGNIESZKA WYPYCH & CHARISSE VAN KAN
These healthy, tasty after-school snacks are easy for kids to make themselves
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Add any as , as long you like nd a d e c li s it’s thinly roll. easy to
92 Easy Food
EF105_92-96_After School Snacks.indd 92
AUGUST 2015
14/07/2015 17:45
kid's kitchen after-school snacks
Pinwheel sandwiches Serves 1
1 slice of wholemeal bread Soft cream cheese, to spread 2 slices wafer-thin ham 1 leaf of lettuce 1 Cut the crusts off the bread. Use a rolling pin to flatten the bread down really well. 2 Spread the slice of bread with a thin layer of cream cheese and top with two slices of ham and a lettuce leaf. 3 Roll the bread up into a tight roll. Slice into three pieces and serve. Per Serving 107kcals, 4.7g fat (2.3g saturated), 9.8g carbs, 0g sugars, 6.4g protein, 1.9g fibre, 0.142g sodium
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EF105_92-96_After School Snacks.indd 93
Veggies with peanut dip Serves 1
3 tbsp smooth peanut butter 1 tbsp honey 1 tsp soy sauce ½ tsp sesame oil Squeeze of lime juice (optional) Water, to thin Sesame seeds, optional 3 carrots, peeled and chopped into sticks 1 cucumber, chopped into sticks 1 In a small bowl, whisk everything but the carrot sticks and cucumber together. 2 Add water if needed to thin the mixture to a dipping consistency. Sprinkle with sesame
seeds, if desired. 3 Dip the carrots and cucumber into the peanut sauce. Per Serving 444kcals, 26.4g fat (5.4g saturated), 45.1g carbs, 30.8g sugars, 11.7g protein, 7.4g fibre, 0.646g sodium
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Easy Food 93
14/07/2015 17:45
Mixed berry parfait Serves 1
2-4 tbsp granola 2-4 tbsp Greek yoghurt 2-4 tbsp mixed fresh berries 1 Place one tablespoon of granola in the bottom of a glass, followed by two 94 Easy Food
EF105_92-96_After School Snacks.indd 94
tablespoons of Greek yoghurt. Spoon some berries over the yoghurt. 2 Repeat the layers until you reach the top of the glass.
Per Serving 122kcals, 13.7g fat (3.7g saturated), 31.4g carbs, 11.5g sugars, 11.7g protein, 5g fibre, 0.029g sodium
AUGUST 2015
14/07/2015 17:45
kid's kitchen after-school snacks
Apple quesadilla Serves 1
Knob of butter 1 tortilla wrap 1 small apple, cored and thinly sliced 1 handful of Cheddar, grated 1 Melt the butter in a large frying pan over a medium-high heat. 2 Lay a tortilla in the pan and top one half with the sliced apple and grated Cheddar. 3 Fold the empty side of the tortilla over the filling and cook for 2-3 minutes until golden on the bottom. Carefully flip it over and cook the second side for 1-2 minutes. 4 Transfer to a plate and cut into wedges.
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Per Serving 487kcals, 25g fat (13.4g saturated), 51.6g carbs, 16.8g sugars, 17.8g protein, 7.6g fibre, 0.943g sodium
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EF105_92-96_After School Snacks.indd 95
Easy Food 95
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w o b n i a R
SOMEWHERE OVER THE
STYLING & PHOTOGRAPHY AGNIESZKA WYPYCH & CHARISSE VAN KAN
Eating a healthy variety of colour has never been easier with these late summer recipes
102 Easy Food
EF105_102-106_Cooking by colours.indd 102
AUGUST 2015
15/07/2015 09:57
what's in season? rainbow foods
YELLOW: Fresh nectarine Ricotta cake Serves 4 70g butter 140g sugar 1 tsp vanilla extract 2 eggs 160g Ricotta 120g self-raising flour 2 tsp lemon zest, grated 2 large nectarines, pitted and sliced into segments 50g blueberries (optional), plus extra to serve Icing sugar
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Replac with peppers ted red s a ro jarred , if you peppers fe pre r.
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a round 15cm cake tin with parchment. 2 In a large bowl combine the butter, sugar and vanilla and beat together with a hand mixer until creamy. Add the eggs and Ricotta and beat together until well combined. 3 Sift the flour over the batter, then add the lemon zest and stir everything together. 4 Pour the batter into the prepared cake tin. Place the nectarines (and blueberries, if using) on top and use your finger to push each piece a little into the batter. 5 Bake for 35 minutes or until the cake is golden brown and a skewer inserted into the centre comes out clean. Increase the oven temperature to 200˚C/180˚C fan/gas mark 6 for the last five minutes if the cake still looks pale. 6 Cool the cake in its tin for 10-15 minutes, then transfer to a wire rack and cool completely. 7 Decorate with extra fresh blueberries and a dusting of icing sugar to serve. Per Serving 499kcals, 20.1g fat (11.7g saturated), 70.9g carbs, 43.2g sugars, 11.5g protein, 2.6g fibre, 0.182g sodium
RED: Panzanella (Italian tomato and bread salad) Serves 4 ½ red onion, thinly sliced Salt and black pepper 1 red and 1 yellow pepper 8 ripe tomatoes, chopped 200g ciabatta or other white country-style crusty bread, stale 4 tbsp white wine vinegar 1 tbsp capers 2 anchovies, finely chopped (optional) 1 garlic clove, crushed 100ml extra-virgin olive oil Small bunch of fresh basil www.easyfood.ie
EF105_102-106_Cooking by colours.indd 103
1 Put the onion slices in a bowl, sprinkle with a pinch of salt and cover in cold water. Leave to soak for one hour. 2 Blacken the peppers on a gas hob or under the grill, then place in a bowl covered in cling film and leave for 20 minutes. 3 Place the tomatoes in a colander set over a bowl. Sprinkle with salt and leave to drain. 4 Tear the bread into chunks about the same size as the tomatoes. Place the bread in a large salad bowl and add the vinegar and capers. Drain the onion and add to the bowl. 5 Scrape the skin off the peppers and cut the flesh into long strips, then add to the bowl.
6 Gently press the tomatoes to squeeze out the last of their juice, then put the flesh in the bowl. 7 Stir the chopped anchovies (if using) and crushed garlic into the tomato juice. Whisk in the olive oil and season to taste. 8 Pour the dressing over the salad and toss to combine thoroughly. Tear the basil leaves over the top of the panzanella. 9 Allow the salad to sit for 30-45 minutes, then serve at room temperature. Per Serving 418kcals, 26.7g fat (13.8g saturated), 38.1g carbs, 9.4g sugars, 10.3g protein, 5.5g fibre, 1.050g sodium
x Easy Food 103
15/07/2015 09:58
PURPLE: Red onion and beetroot bake with crispy goat’s cheese Serves 4 For the onion and beetroot bake: 6 small beetroot, peeled and quartered 2 red onions, each peeled and cut into six wedges 2 tbsp balsamic vinegar 2 tbsp olive oil 1 tbsp fresh thyme or rosemary Salt and black pepper ion and The on lso ake is a etroot b e b d e ish For the crispy goat’s cheese: as a sid perfect b la 120g plain flour ken, m for chic . rk 2 eggs or po
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120g breadcrumbs 2 x 150g goat’s cheese log, sliced into 2cm rounds, chilled for at least one hour Rapeseed or vegetable oil, for frying 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 Place the beetroot and red onion into an ovenproof dish and drizzle with the balsamic vinegar and olive oil. Sprinkle over the fresh thyme or rosemary and season well with salt and black pepper. Place in the oven to roast for 45 minutes. 3 Meanwhile, set three shallow bowls on a work surface. Place the flour in one and season with salt and pepper. Beat the eggs together in the second bowl and place the breadcrumbs in the third. 4 One by one, dredge the goat’s cheese rounds first in the flour, then in the egg, and finally in the breadcrumbs, placing each one aside on a plate when coated. 5 Heat a large pan over a medium-high heat with just enough oil to cover the bottom. When the oil is hot, cook the goat’s cheese rounds for around two minutes per side until deep golden brown. Transfer to a plate lined with kitchen paper to drain briefly. 6 Divide the roasted vegetables between plates and serve with the crispy goat’s cheese. Per Serving 780kcals, 41.5g fat (21.3g saturated), 67g carbs, 18g sugars, 36g protein, 6.7g fibre, 0.668g sodium
104 Easy Food
EF105_102-106_Cooking by colours.indd 104
AUGUST 2015
15/07/2015 09:58
ORANGE: Carrot cake pancakes Serves 6 150g plain flour 100g walnuts, chopped and lightly toasted 2 tsp baking powder 1 tsp ground cinnamon Pinch of salt Pinch of ground nutmeg 2cm piece of root ginger, peeled and grated 50g brown sugar 180ml buttermilk 1 tbsp rapeseed oil 2 large eggs, lightly beaten 450g carrots, finely grated Cooking spray To serve: 3 tbsp butter, softened 2 tbsp honey
1 In a large bowl, combine the flour with the following six ingredients, stirring with a whisk. 2 In a separate bowl, combine the brown sugar with the buttermilk, oil and eggs. 3 Add the sugar mixture to the flour mixture, stirring until just moist. Fold in the grated carrots. 4 Coat a large nonstick pan with cooking spray and heat over a medium heat. Spoon small portions of batter onto the pan, spreading with a spatula. Cook for two minutes or until the tops are covered with bubbles and the edges look cooked. Carefully turn the pancakes over and cook for one minute or until the bottoms are lightly browned. Repeat with the remaining batter. 5 In a small bowl, mix the butter and honey. Serve with the pancakes.
Per Serving 396kcals, 20.2g fat (5.2g saturated), 46g carbs, 19.5g sugars, 10.6g protein, 4.1g fibre, 0.181g sodium
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Mary Gargan “I'm always looking for ways to sneak vegetables into my kids, so I loved the idea of these carrot cake pancakes. As I was making them for the kids, I left out the walnuts. Once the ingredients were assembled they were easy to make, but I did have to buy a couple of ingredients. They were well received although there were questions about whether it was a pancake or a carrot cake! The honey butter was a hit and as for the pancakes, they've passed my kids’ taste test and I'll happily make them again.One tip I'd give is to have another recipe such as brown bread ready to go at the same time to use up the rest of the buttermilk.”
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EF105_102-106_Cooking by colours.indd 105
Easy Food 105
15/07/2015 09:59
STYLING & PHOTOGRAPHY AGNIESZKA WYPYCH & CHARISSE VAN KAN
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These diabetic-friendly meals are tasty, healthy options the whole family can enjoy
108 Easy Food
EF105_108-117_Sugar-Free.indd 108
AUGUST 2015
15/07/2015 10:19
make it healthy diabetic-friendly meals
Sweet potato and blueberry muffins Makes 10 400g sweet potato, peeled and chopped into 2cm chunks Cooking spray 2 tbsp natural yoghurt 60ml melted coconut oil 3 eggs 1 tsp cinnamon 170g ground almonds 1 tbsp coconut flour 1½ tsp gluten-free baking powder 50g blueberries
This dish is perfect for breakfast, lunch or dinner!
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line ten holes of a standard12-cup muffin tin with paper liners. 2 Place the sweet potato chunks on a baking tray and coat with a little cooking spray or melted coconut oil. 3 Bake for 20 minutes or until soft enough to mash. Allow to cool, then mash with a potato masher or whizz in a food processor. 4 In a bowl, mix together 250g of sweet potato mash (you might have some left over), yoghurt, oil and eggs until well combined. 5 In a separate bowl, combine the cinnamon, ground almonds, coconut flour and baking powder. Stir together. 6 Add the wet mixture into the dry one and combine thoroughly. Fold in the blueberries. 7 Spoon the mixture into the lined holes and bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean. 8 Cool in the tray for five minutes, then turn the muffins out onto a wire rack to cool completely. Per Serving 197kcals, 15.6g fat (6g saturated), 10.6g carbs, 3.1g sugars, 6.1g protein, 3.5g fibre, 0.148g sodium
Smoky lentil brunch plate Serves 4 100g Puy lentils 2 tbsp extra-virgin olive oil 2 small onions, chopped 4 garlic cloves, chopped Pinch of chilli flakes 1 x 400g tin of tomatoes Pinch of sugar Pinch of smoked paprika Salt and black pepper 1 tbsp fresh coriander, chopped www.easyfood.ie
EF105_108-117_Sugar-Free.indd 109
4 streaky bacon rashers, grilled until crispy 4 soft-poached eggs 1 avocado, sliced 1 Cook the lentils in a pot of boiling water according to the package instructions, then drain and set aside. 2 Meanwhile, heat the oil in a pan over a medium heat and cook the onion for 5-6 minutes until soft and translucent. Add the garlic and chilli flakes and cook for one minute. 3 Add the tomatoes, sugar and smoked paprika and season with salt and pepper. Bring to the
boil, then reduce the heat and simmer for 8-10 minutes. Taste and adjust the seasoning. 4 Add the lentils to the tomato sauce and stir to combine, then remove from the heat. 5 Divide the smoky lentils between serving plates. Sprinkle the lentils with chopped coriander and add a rasher, an egg and some avocado slices to each plate.
Per Serving 434kcals, 27.8g fat (7g saturated), 28.1g carbs, 5.4g sugars, 21g protein, 13.1g fibre, 0.476g sodium
x Easy Food 109
15/07/2015 10:20