EASY FOOD ISSUE 112
Bonus: 13 PAGES OF GLUTEN- AND DAIRY-FREE DINNERS AND DESSERTS
• FRESH IDEAS FOR SEASONAL SHALLOTS • ALTERNATIVE CHIPS • 15 WYAS WITH CUPBOARD STAPLES • CELEBRATING LOCAL PRODUCERS • EASY WEEKNIGHT COOKING • SPICY SUPPERS
BEST-EVER
HOMEMADE DOUGHNUTS
YES, THEY'RE REALLY THAT EASY!
It's a circus... BIRTHDAY PARTY!
STEP-BY-STEP SNACKS, SWEETS AND DECORATING IDEAS
y straw c u a S
berry c heeseca ke p
.79
92
SIMPLE MEALS
Classic meat and potatoes Simple salmon recipes Cooking for one
Seasonal
EVERYDAY RECIPES
AUS $3.99 MAY 2016 UK £2.90
MAY 2016
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
ROI 33.20
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SPECIAL GUEST
EDITOR Chef and MasterCh ef UK judge John Torode shares his best-loved recipes for easy ho me cooking 20/04/2016 14:45
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20/04/2016 10:54
Easy Food team SPECIAL GUEST EDITOR John Torode
EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 287 8638 fave recipe: Baked tiramisu cheesecake, p.80 EDITORIAL TEAM Staff writer Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Slow-cooked lamb with harissa, p.48 Contributors Eimear O’Donnell, Julie Sweeney and Dave Lang DESIGN Art Director Nikki Kennedy fave recipe: Cottage pie, p.70 PHOTOGRAPHY & FOOD STYLING Charisse van Kan, Agnieszka Wypych, Pauline Smyth, Miriam Verdon and Yuki Sugiura. Some images from Shutterstock.com. PROPS Vintage La Touche Gifts, Meadows & Byrne, Anvil Home (Bray) and Greystones Antiques ADVERTISING Sales Manager Sarah Currey scurrey@zahramediagroup.com t: +353 (0)1 287 8631 fave recipe: Lemon pistachio doughnuts, p.84 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: Pesto salmon with Mediterranean rice, p.39 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Herby lemon pork tenderloin, p.57
I’m delighted to be the guest editor of the May edition of Easy Food. From many years of working in top restaurants as well as running my own, judging MasterChef and writing several cookbooks, I’ve certainly picked up a trick or two on how to cook truly impressive dishes (and many, many of them). We all want to capture that ‘wow!’ factor when John Torode we’re cooking and eating; sometimes hungry bellies demand food on the plates as quickly as possible, but that should change nothing. The good news is that the key to delicious plates of food lies in the ingredients themselves. I’m a big believer that it’s accessible, good-quality ingredients that are the foundation for any meal, whether it’s a luxurious dinner in a top restaurant or your family’s favourite chicken Kiev. My best-loved meals from my childhood were never overly complicated – they were dishes that were packed with flavour but always made use of what was available and abundant. There is little point in tackling a complex recipe laden with unknown ingredients in a bid to be impressive. It will never turn out! We’re always better off knowing what we’re working with in the kitchen, and doing our best to make the simple shine. I’ll be sharing some of my favourite recipes and top tips to help you achieve a little shine in your cooking, p.16. I promise your family and friends will love these beauties, and I hope you will make them over and over again. As always, we answer the question of “what’s for dinner?” with a feature on our favourite spicy dinners, p.44, and clever ways to make the most of salmon fillets, p.60. For those who crave a good old meat and potatoes meal, we have you covered with recipes that are sure to please, p.66. For something a little different, check out alternative ideas for making chips, p.34 – we’ve included chips made from everything from chickpeas to avocados! We haven’t forgotten about dessert: we’ve gone mad for cheesecakes, p.76, and have developed our ultimate doughnut recipe with six incredible fillings so that you can try this stunner of a treat at home, p.84. We’ve also included a special 13 pages dedicated to dinners and desserts that are completely free from gluten and dairy, p.106 – perfect for anyone following a special diet. With the right tools, you can make impressive meals with minimal effort any night of the week; you’re already on your way with the tried-and-tested recipes in this issue of Easy Food!
Easy Food is published by Zahra Media Group Ltd ISSN 1649-4253 Printed in the UK
Hello!
M E D I A
G R O U P
Magazines Ireland “Publisher of the Year” 2015 & 2012 Magazines Ireland “Annual of the Year” 2013
Best, John
THE NEXT ISSUE... The Easy Food Summer Special is on sale June 14th!
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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.
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EF112_03_Ed's Letter.indd 3
Easy Food 3
20/04/2016 10:58
REGULARS 08 YOUR SAY
Your comments, photos and question
10 FOOD BITES
News, products and cookbooks from the
may CONTENTS Lemon littles
wonderful world of food
P.80
14 COMPETITIONS
Exciting things for you to win!
shallots WHAT’S IN SEASON? 28 SHALLOTS OF FLAVOUR
Sweeter than regular onions, shallots are
your new secret weapon
32 EAT IRELAND
Jocelyn Doyle becomes an enthusiastic
apprentice cheesemaker on Gubbeen Farm
34 CHIPS OFF A NEW BLOCK
Take a break from regular potato chips with these inventive alternative options
4 Easy Food
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LARDER LUCK 40 15 WAYS WITH STORECUPBOARD SAUCES
New ways to use larder standbys relish,
mustard and honey
43 READER RECIPE
Eram Sarwar shares her favourite recipe for this time of year
44 SOME LIKE IT HOT
Crank up the heat in the kitchen with these fiery dinner options
Sweet potato burrito bowl
P.72
MAY 2016
20/04/2016 14:10
WHAT’S FOR DINNER?
82 JUST A TASTE
Learn to taste wine like a pro with our
50 WEEKLY MENU PLANNER Keep it simple, keep it quick with our tasty midweek meals
handy beginners’ guide
86 CHALLENGE YOURSELF
Whether served for brunch, lunch or dinner,
59 FROM THE BUTCHER’S BLOCK
a quiche never fails to impress
Master butcher Dave Lang treats us to a steak dinner
COOKING FOR FUN 76 SAY CHEESE (CAKE)!
Light and creamy, cheesecake is the perfect option for something sweet
tips for making food look its best
Doughnuts
126 KITCHEN KNOW-HOW
Learn how to take the best care of your essential knives
Circus mix
P.98
Our Home Ec expert shows us how to tackle the annual spring clean
Cool down in warm weather with these fun frozen yoghurt dots
MAKE IT HEALTHY! 106 FREE-FROM DINNERS
P.84
an expert in the kitchen
103 EASY JUNIORS
Our food stylist Charisse offers her top
120 All the knowledge you need to become
101 SPRING INTO ACTION
81 THE BASICS OF FOOD STYLING
KIDS’ KITCHEN
FROM OUR KITCHEN TO YOURS
Free from gluten and dairy, but definitely not flavour!
114 FREE-FROM DESSERTS
Re-create this year’s hottest food trend at home with delicious doughnuts!
YES, THEY'RE REALLY THAT EASY!
It's a circus... BIRTHDAY PARTY!
92
SIMPLE MEALS
Classic meat and potatoes Simple salmon recipes Cooking for one
Seasonal
EVERYDAY RECIPES
STEP-BY-STEP SNACKS, SWEETS AND DECORATING IDEAS
AUS $3.99 MAY 2016 UK £2.90
SPECIAL GUEST
Chef and MasterChef EDITOR UK judge John Torode shares his recipes for easy home best-loved cooking
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20/04/2016 12:37
P.79 COVER RECIPE www.easyfood.ie
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P.46
P.66
BACK TO BASICS
Sometimes, a simple meat-andpotatoes meal is all you need
P.60
Up your Omega-3s with these handy salmon recipes
P.72
DINING SOLO
ROI 33.20
MAY 2016
John Torode shares the simple meals he loves best
erry c heeseca ke p y strawb .79 S a uc
Chilli meatloaf
5 WAYS WITH SALMON
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
P.16
Bonus: 13 PAGES OF GLUTEN- AND DAIRY-FREE DINNERS AND DESSERTS
HOMEMADE DOUGHNUTS
Celebrate a fun-filled year with this circusthemed party
MASTER IN THE KITCHEN
gluten- and dairy-free treats
BEST-EVER
• FRESH IDEAS FOR SEASONAL SHALLOTS • ALTERNATIVE CHIPS • 15 WYAS WITH CUPBOARD STAPLES • CELEBRATING LOCAL PRODUCERS • EASY WEEKNIGHT COOKING • SPICY SUPPERS
P.90
UNDER THE BIG TOP!
Satisfy your sweet tooth with these
FROM THE Cover EASY FOOD ISSUE 112
P.84
TOP IT OFF
Cooking for one doesn’t have to be dull
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.
Easy Food 5
20/04/2016 14:11
MASTER in the kitchen
Chef and MasterChef UK judge John Torode shares the simple meals he loves best 16 Easy Food
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MAY 2016
21/04/2016 14:28
How would you describe your cooking ethos? I don’t believe ethos is really a thing, as an ethos is something that has been considered and worked out in a formulaic way. For me, the food that I love to eat is the food that I love to cook! The food that the people I know and love like to eat, that too is the food that I love to cook. To cook well is to cook from the heart for those you care about, be it customers, close friends or your family.
F
rom his days working as a chef in some of London’s most revolutionary restaurants to being one half of the judging duo on MasterChef UK, Australianborn John Torode has picked up a thing or two on impressive cooking. Wowing diners and restaurant critics may be a breeze for John, but it’s classic, comforting home-cooking that he loves best. It was his Nanna who paved the way to the kitchen, opening John’s eyes to how cooking can transform ingredients so basic into something astoundingly delicious. Case in point: her famous roast chicken. As John says, “the food she cooked was always simple, but delicious.” His latest cookbook, My Kind of Food: Recipes I Love to Cook at Home, captures exactly this. It’s all about what John loves to cook for family and friends. The recipes are simple to follow and hint at his years spent in restaurant kitchens in the way they transform basic ingredients into impressive, fuss-free meals. Read on to try some of these recipes at home; we’ve also included a few to pair with the McGuigan Founder’s Series wines so that your meal is sure to impress, whether you’re cooking for family, friends, or a MasterChef judge!
www.easyfood.ie
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What first sparked an interest in cooking? When I was five years old, my Nanna showed me how to make the gravy for her amazing roast chicken. It was my first cooking lesson. I had many more over the course of the four years my brothers and I lived with her, stood on a stool beside her, over a combustion stove, listening and learning. Her food was always honest and delicious and generous and has, I believe, made me the cook I am today. It is true that now when I look back I realise that my nanna was a great influence, but I did not know it then. What sort of meals do you remember most fondly from your childhood? Honestly it was never meals but bits: crispy roast potatoes, fluffy piklets, grilled lamb cutlets and gramma pie. I also remember bowls of soup on a Sunday with hot buttered toast, porridge with brown sugar and even the crispy end bit of the leg of lamb – but not really the meals themselves. How did these influence your cooking style, and the way you cook at home? All my food is about one thing: being tasty. Food is about making people smile. What are the main struggles you see from contestants in the MasterChef kitchens, and what advice do you offer to them? We all know that ambition can be friend
and foe. Being crazy ambitious can be a contestant’s downfall, but then again, playing it safe can often be just as bad! Ambition, ambition, ambition… What are the biggest changes have you seen in terms of restaurant-style cooking over the years, and how have these affected the way people cook at home? Choice is the biggest change in the food world over the past two decades. A restaurant is no longer a place someone dresses up to go; it’s now a place to eat. Great food is everywhere. Many people now try and recreate the food they eat in restaurants and I don’t know why. Let the restaurants do the hard work and washing up! What are easy changes home cooks can incorporate to make their cooking the best it can be? Simplicity is the key. Keep it really simple when you’re cooking at home but always make a choice: either be happy to cook or get a takeaway…and I mean that! It’s important to be true to yourself and who you’re cooking for. Are there any trends that you advise home cooks against? Water baths are for commercial kitchens and baths are for relaxing, having a bath at home should involve bubbles and not a piece of salmon or beef! What advice would you offer to a novice cook that wants to host a dinner party? Little plates and cheese are key! That’s what I say, serve cheese and little things... don’t go big, keep it small. Some cured and a few simply grilled meats, fresh bread and salad to serve, ice cream and chocolate sauce for dessert and cheese, cheese, cheese! Have you ever had any major kitchen disasters? And if so, what did you do to recover? No, not really…and if I had I wouldn’t tell you!
My Kind of Food: Recipes I Love to Cook at Home By John Torode Published by Headline €32.50/£25
Easy Food 17
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18 Easy Food
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20/04/2016 16:58
guest editor John Torode
Five-hour roast pork belly Serves 10-12 very hungry people, with leftovers “This is one of my signature dishes and it has appeared on menus far and wide. Over the years, I reckon it has satisfied some half a million people. Seriously. It is also quite simply a crowdpleaser and something I love to cook at home. Yes, you have to start it the day before but it really is the easiest of recipes.” For the pork: 3.5-4kg piece of pork belly, bone in, skin on 2 tbsp salt 8 garlic cloves, smashed with the back of a knife 4 tbsp smoked paprika 60ml vegetable oil 2 lemons, halved lengthways then thickly sliced 4 large potatoes, peeled and halved For the mash: 2kg potatoes, peeled and cut into chunks about the size of a golf ball 200ml milk, plus extra if necessary 50ml double cream 70g butter, plus extra if necessary Salt and white pepper For the salsa verde: 2 large handfuls of flat-leaf parsley, leaves picked A large handful of basil, leaves picked 2 garlic cloves 1 boiled egg A handful of fresh white breadcrumbs 1 tbsp white vinegar 1 tbsp capers 50ml olive oil A pinch of salt 1 Using a very sharp knife (I use a Stanley knife), score the skin of the pork really deeply in a criss-cross pattern with about a 1cm gap between each cut. Boil your kettle, put the pork in a clean sink, skin-side up, and pour the boiling water over the skin of the pork – this scalds it, ensuring that the skin is crispy once it is roasted. 2 Take a large bowl and mix the salt, garlic, paprika, vegetable oil and lemon pieces. Now, rub the mixture into the pork skin and flesh, and leave the lemon pieces sitting on top of the skin. Put the pork into a tray and leave it to marinate in the fridge for 12-24 hours. 3 The next day, heat the oven to 160˚C/140˚C fan/gas mark 3. Put the potatoes for the pork www.easyfood.ie
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into a roasting tin – the potatoes will act as a trivet. Lay the pork, skin-side up, on top of the potatoes and pour over any marinade left in the tray. Pour a large cup of water into the bottom of the tray underneath the pork. 4 Cover the pork with greaseproof paper, then with foil and tuck the foil around the outside of the tin to seal it. It’s now going to cook nicely for four hours. 5 Take the pork out of the oven, turn the oven temperature up to 200˚C/180˚C fan/gas mark 6 and carefully remove the foil – the tin will be steaming. Return the pork to the oven and roast for a further hour. 6 Still not done, I’m sorry to say. Take the delicious pork out of the oven and leave it to sit somewhere warm to rest for 30 minutes. While the pork is resting, make the mashed potato and the salsa verde. 7 Put the spuds into a large pan, cover with cold water and add two teaspoons of salt. Bring to the boil and simmer for about 20 minutes, until tender. Drain well, shaking off all the excess water, then put them back in the pan (off the heat), cover with a tea towel and leave for five minutes. 8 Mash the potatoes with a fork – a fork doesn’t squash the spuds like a masher would. Put the pan on a low heat, add the milk, cream and butter and mix well. Add salt and white pepper – lots if you’re me. 9 For the salsa verde, place the parsley, basil and garlic into a food processor and pulse until chunky. Add the rest of the ingredients and pulse for 30 seconds or until the mixture has a roughly chopped texture, but is not a paste. 10 Now the pork has rested, lift it out of the tin and lay it skin-side down on a board. Score the underside of the pork so that you can see the ends of the bones. Pop them out with your thumb, then take the bones out by simply pulling at the sticking out ends – they should pull away from the flesh easily. Cut the pork in half lengthways, then cut each half into five or six slices. Flip each one over– it should be a lovely glistening slice of roasted deliciousness. The whole board goes to the table. Bowls of mash, bowls of salsa verde – go for it!
Per Serving 1,225kcals, 71.1g fat (29.7g saturated), 24.6g carbs, 2.6g sugars, 104.8g protein, 4.1g fibre, 4.498g sodium
Wine pairing:
McGuigan Shortlist GSM
Easy Food 19
21/04/2016 14:29
f o s t o l l a h S FLAVOUR
Sweeter than regular onions, shallots are your new secret weapon DO YOU KNOW YOUR ONIONS?
the best for caramelising, and as a result they are called for in many classical French recipes.
SHALLOTS
WHITE ONIONS
Shallots are very mild and sweet. They can be used in almost any recipe and are particularly popular in French cooking. They are an ideal choice for when you don't want an overpowering onion flavour in your dish, and are also perfect for raw dishes since they are crisp but not too pungent.
Popular in Latin American cooking, white onions are a little sweeter than the yellow variety but can be substituted for them in any recipe. Because of their crisp texture and mild flavour, white onions are great raw, whether slivered in salads, thinly sliced into your favourite sandwich or scattered over a pizza.
BANANA SHALLOTS
RED ONIONS
The banana shallot is a cross between a regular shallot and a yellow onion. They have the larger size of the onion and the mildness and sweetness of the shallot, and are known as banana shallots because of their elongated shape. They are easy to peel and cook slightly more quickly than regular onions. You can substitute two banana shallots for one onion, or one banana shallot for two regular shallots.
YELLOW OR BROWN ONIONS These popular onions are the best for all-round cooking purposes and are incredibly versatile. Many cooks contend that yellow onions are 28 Easy Food
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Though they can be pungent, red onions are great for eating raw, bringing crunchiness and brightness to a variety of dishes. Red onions work very well when pickled. We also love them in salads, on pizza and as a burger topping. Slow-cooked, they can make a fantastic chutney to accompany cheese.
SPRING ONIONS Also known as scallions or green onions, these are commonly found in Asian cuisine. Spring onions are mild and need little to no cooking time, which makes them a great, crunchy garnish. Slice them on the diagonal so they look extra pretty.
Shallots
Banana shallots
Yellow or brown onions
White onions Red onions Spring onions
MAY 2016
20/04/2016 11:49
what's in season? shallots
love SHALLOTS
MAKE IT YOURS: This side dish really doesn’t need any meat, but dedicated carnivores might like to scatter some crispy bacon bits over the top!
SHALLOTS LOVE: ❤ GARLIC ❤ BUTTER ❤ CHICKEN ❤ PEAS ❤ GREEN BEANS ❤ PORK ❤ MUSHROOMS ❤ CREAM ❤ GOAT’S CHEESE ❤ FETA ❤ WINE
Green beans with smoky shallots Serves 8
900g fresh green beans, ends trimmed 3 tbsp rapeseed oil 900g shallots, thinly sliced 1 tsp smoked paprika Salt and black pepper ¼ tsp dried chilli flakes 1 Bring a large pot of salted water to a boil. Add the green beans and cook for one minute, then remove the beans from the water and plunge them into a bowl of ice water. Drain and set aside. 2 Heat two tablespoons of the oil in a large pan over a medium-high heat. Cook the shallots for about 10 minutes, stirring occasionally, until they are tender and beginning to turn golden. 3 Add the smoked paprika and some salt and pepper. Stir and cook for another 3-4 minutes until the shallots are well-browned. Transfer to a plate lined with kitchen paper and set aside. www.easyfood.ie
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___ JAN
4 Allow the pan to cool a little, then wipe out the excess oil with a ball of kitchen paper. Return to the stove over a medium heat and add the remaining oil. 5 When hot, add the blanched green beans, chilli flakes and some salt and pepper. Cook for 1-2 minutes, stirring, until heated through. 6 Transfer the beans to a platter and top with the smoky shallots. Serve.
___ FEB ___ MAR ___ APR ___ MAY ___ JUNE ___ JULY ___ AUG ___ SEPT
Per Serving 118kcals, 0.3g fat (0g saturated), 27.3g carbs, 1.7g sugars, 4.9g protein, 4g fibre, 0.047g sodium
x
In season y Ma - September
___ OCT ___ NOV ___ DEC Easy Food 29
21/04/2016 14:38
RS: IT YOU s in MAKE getable e v up the baby ix m ry T n . a You c our taste y it u s snaps, a to , sugar this laks n beans e re erstem g d , n orn ots, te rr a sweetc c , n io nd/or tout, on , peas a mange ut peppers , li t cocon o a c -f c d bro reduce es. ri e s lo a U c ! d n routs ntent a o c beansp t r fa e e d leftov lower th ould ad milk to wns. r, you c fe re p th f e pra If you stead o in n e k chic cooked
SOME
LIKE IT Crank up the heat with these fiery dinner options
44 Easy Food
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MAY 2016
20/04/2016 12:05
larder luck spicy meals
Prawn laksa Serves 4
MAKE IT YOURS: Use gluten-free flour and corn tortillas to make this an easy gluten-free meal.
60g rice noodles 1 tbsp coconut oil 1 garlic clove, crushed 1½ tbsp lemongrass, peeled and finely chopped 2cm piece of fresh ginger, grated 1½ tbsp red curry paste 1l gluten-free chicken stock 2 tbsp tamari 1 tbsp fish sauce 1 tbsp brown sugar 1 x 400ml tin of coconut milk 100g button mushrooms, sliced 200g baby spinach leaves Juice of 1 lime 4 tbsp fresh coriander, chopped 300g frozen cooked and peeled prawns, thawed To serve: Fresh coriander, chopped Spring onions, thinly sliced Red chilli, thinly sliced Lime wedges, for squeezing 1 Bring a large saucepan of salted water to the boil and cook the noodles according to the package instructions until tender. Rinse under cold water, then drain well and set aside. 2 Heat the oil in a large saucepan over a medium heat. Add the garlic, lemongrass and ginger and cook for 30-45 seconds until fragrant. Add the curry paste and cook for 30 seconds. 3 Add the stock, tamari, fish sauce and sugar and bring to a boil. Reduce the heat and simmer for 20 minutes. 4 Stir in the coconut milk, mushrooms, spinach, lime juice and coriander. Cook for 2-3 minutes, then add the prawns and cook for a further 2-3 minutes to heat through. 5 To serve, place rice noodles into serving bowls and ladle over the soup. Garnish with chopped coriander, spring onions, chilli and lime wedges as desired. Per Serving 455kcals, 31.8g fat (25.6g saturated), 22.2g carbs, 7.5g sugars, 24.8g protein, 4.9g fibre, 2.214g sodium
x
Fiery chicken, cheese and bean enchiladas Serves 4
For the sauce: 2 tbsp vegetable or rapeseed oil 2 tbsp flour www.easyfood.ie
EF112_44-48_Spicy Meals_.indd 45
4 tbsp chilli powder ½ tsp garlic powder ½ tsp salt ¼ tsp cumin ¼ tsp oregano 500ml chicken stock For the enchiladas: 4 chicken fillets, cut into quarters 1 x 25g pack of taco spice mix 1 tbsp vegetable oil 1 onion, chopped 1 red pepper, deseeded and chopped 1-2 green chillies, deseeded and finely chopped 200g soft cream cheese 200g Cheddar, grated Salt and black pepper 8 large tortillas 1 x 400g tin of black or kidney beans, rinsed and drained To serve: Fresh coriander, chopped 1 For the sauce, heat the oil in a small saucepan over a medium-high heat. Add the flour and stir for one minute. Stir in the chilli powder, garlic powder, salt, cumin and oregano. 2 Gradually add in the stock, whisking constantly to remove lumps. Reduce the heat and simmer for 10-15 minutes until thick. 3 Bring a large pot of salted water to a simmer
and add the chicken fillets and taco spice. Simmer the chicken for 45 minutes until tender, then remove and shred with two forks. 4 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and lightly coat a 23 x 33cm baking dish with cooking spray. 5 In a large pan, heat the oil over a medium-high heat. Add the onion and red pepper and cook for 3-4 minutes, stirring occasionally. Add the chilli(es) and cook for two minutes. Remove from the heat and allow to cool slightly. 6 In a bowl, stir the onion mixture together with the shredded chicken, the soft cream cheese and 150g of the Cheddar. Season with some salt and black pepper. 7 To assemble, lay a tortilla on a chopping board. Spread two tablespoons of sauce over the surface of the tortilla. Add some beans in a line down the middle of the tortilla, then add one-eighth of the cheesy chicken mixture. Roll up the tortilla and place, seam-side down, in the prepared baking dish. Repeat with the remaining tortillas and ingredients. 8 Spread the remaining enchilada sauce on top of the tortillas, and scatter with the remaining grated Cheddar. 9 Bake, uncovered, for 20 minutes. Remove from the oven and serve immediately, garnished with chopped fresh coriander if desired. Per Serving 918kcals, 45.8g fat (18.4g saturated), 59.2g carbs, 5.6g sugars, 67.1g protein, 14g fibre, 1.993g sodium
Easy Food 45
20/04/2016 12:06
ways with
SALMON FILLETS
Up your Omega 3s with these handy salmon recipes
MAKE IT YOURS: Swap the soy sauce for tamari and serve with rice for a gluten-free meal!
60 Easy Food
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MAY 2016
20/04/2016 12:24
what's for dinner? salmon Emma Corry “As a mum of two boys, aged 11 and 16, and with a full time job, it's important to have a good repertoire of quick and healthy meals that can be rustled up easily between school, work and evening activities. This salmon dish, although requiring both the hob and the oven, was very simple and easy to cook. The boys and the hubbie all loved it. I highly recommend retaining a couple of tablespoons of the sauce and adding it to your cooked noodles with an extra teaspoon of sesame seeds. It gives another kick of flavour to the meal. A winner in our house!”
Asian sesame salmon Serves 4 3 tbsp sesame oil 4 tbsp honey Juice of 1 lime 2 tbsp soy sauce 2 tbsp rice vinegar 1 tbsp red curry paste Black pepper 4 salmon fillets 3 tbsp sesame seeds To serve: Rice or noodles 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 In a small pan over a low heat, combine the sesame oil, honey, lime juice, soy sauce, rice vinegar and red curry paste. Season with black pepper, then whisk until the honey melts and blends with the other ingredients. 3 Place the salmon fillets skin-side down in a baking dish. Pour half of the sauce over the salmon. Bake for 15 minutes or until cooked to your liking, then remove from the oven. Cover with tin foil and allow to rest. 4 Pour the sauce from the baking dish back into the small pan, adding it to the remaining half of the sauce. Place over a medium-high heat and reduce slightly. Pour the glaze over the salmon. Sprinkle with sesame seeds and serve with rice or noodles. Per Serving 458kcals, 25.7g fat (3.9g saturated), 22.2g carbs, 17.7g sugars, 36.4g protein, 1.4g fibre, 0.726g sodium
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Pineapple-glazed salmon with summer salsa Serves 2 2 salmon fillets, skin removed 120ml pineapple juice, drained from 1 x 432g tin of pineapple chunks 2 tbsp soy sauce 2 garlic cloves, crushed www.easyfood.ie
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Pinch of cayenne pepper Cooking spray For the summer salsa: 250g pineapple chunks 1 avocado, pitted and diced 1 jalapeño pepper, seeded and diced ½ a red onion, diced 4 tbsp fresh coriander, chopped Salt and black pepper Juice of ½ a lime To serve: Rice 1 Place the salmon fillets in a small shallow baking dish. In a small bowl, stir together the pineapple juice, soy sauce, garlic, and cayenne pepper. Pour the mixture over the fish and cover with cling film. Place in the fridge to chill for 30 minutes. 2 For the salsa, combine the pineapple chunks, avocado, jalapeño, red onion, coriander and
some seasoning in a small bowl. Pour the lime juice over the top and toss gently to coat. Refrigerate until ready to serve. 3 Preheat the oven to 200˚C/180˚C fan/ gas mark 6 and remove the fish from the refrigerator. Line a baking tray with tin foil, then coat with cooking spray. 4 Remove the salmon from the marinade, shake off any excess, then place the salmon on the prepared baking tray. Transfer the marinade to a medium saucepan. 5 Simmer the marinade over a medium-high heat for 5-6 minutes, stirring often, until reduced by half. Brush liberally all over the top of the salmon. 6 Bake the salmon for five minutes, then brush with the marinade again. Return to the oven for an additional 6-10 minutes until cooked to your liking. Serve the salmon with the salsa and rice. Per Serving 598kcals, 31g fat (5.7g saturated), 47g carbs, 27.2g sugars, 39.3g protein, 9.9g fibre, 1.071g sodium
x Easy Food 61
20/04/2016 12:25
Back to
BASICS
Sometimes, a simple meat-and-potatoes meal is all you need
66 Easy Food
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MAY 2016
20/04/2016 12:28
what's for dinner? meat and spuds
Bacon and cabbage with mustard and parsley sauce Serves 4-6 1½kg loin of bacon 1 carrot 2 celery stalks 1 tsp peppercorns Cloves, to stud 1kg potatoes, peeled and chopped 1kg cabbage, finely sliced Knob of butter
MAKE IT YOURS: To make a quick pan sauce, put the roasting tin over a medium-high heat and remove the spuds. Add any juices released from the resting meat with a splash of white wine. Allow to bubble and scrape any sticky bits from the bottom using a wooden spoon. Add some of your favourite herbs and some seasoning, then pour in 180ml cream and reduce for 2-3 minutes.
For the sauce: 30g butter 30g flour (gluten-free if preferred) 80ml bacon cooking liquid 1 tbsp wholegrain mustard 170ml cream 3 tbsp fresh parsley, finely chopped 1 Place the bacon in a large pot. Add the carrot, celery and peppercorns. Cover with cold water and bring to the boil over a high heat, then reduce the heat and simmer gently for one hour. 2 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Remove the bacon from the pot, reserving its cooking liquid. Remove the rind and score the fat in a criss-cross pattern, being careful not to cut through to the meat. 3 Place the bacon in a roasting dish. Stud the intersections of the criss-cross pattern with cloves and place in the oven for 20 minutes. 4 Cover the potatoes in salted cold water in a large saucepan. Bring to the boil and cook for 15 minutes or until soft. Drain well and allow to steam dry in the pan for one minute. 5 For the sauce, melt the butter in a saucepan over a medium-high heat. Add the flour and cook, whisking constantly, for two minutes. Gradually whisk in the cooking liquid, mustard and cream. Bring to the boil, then reduce the heat and simmer for 3-4 minutes. Season to taste and add the parsley, then keep warm. 6 Place the cabbage in a saucepan and barely cover with some of the reserved cooking liquid. Bring to the boil, then reduce to a simmer and cook for 2-3 minutes. Drain well and toss in the butter. Season with a little salt and plenty of black pepper. 7 Slice the bacon and serve with the cabbage, boiled potatoes and mustard and parsley sauce. Per Serving 607kcals, 18.2g fat (9g saturated), 44.6g carbs, 10.9g sugars, 69.3g protein, 8.8g fibre, 0.156g sodium
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Roasted pork chops with rosemary potatoes Serves 4 4 tbsp vegetable oil 2 tbsp fresh rosemary, chopped 1 tsp dried oregano 1 tsp dried basil Zest of ½ a lemon Salt and black pepper 16 baby potatoes, washed and halved 2 garlic cloves, crushed 4 boneless pork loin chops 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. 2 In a small bowl, combine one tablespoon of the oil with the rosemary, oregano, basil, lemon zest and some salt and pepper. Mix together and set aside. 3 In a large bowl, combine the potatoes with one tablespoon of oil, the garlic, some salt and pepper and one teaspoon of the rosemary mixture. Toss to coat and set aside.
4 Use the remaining rosemary mixture to coat each pork chop evenly. 5 Heat the remaining oil in a large pan over a medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown. Remove to a plate. 6 Add the potatoes to the same pan and turn the heat to medium. Cook the potatoes for 6-8 minutes, tossing frequently, until they begin to brown. 7 Transfer the potatoes to a roasting tin and place the pork chops on top. Bake for 10-15 minutes until the chops are cooked throughout. Remove the pork chops to a plate, cover with tin foil and allow them to rest for five minutes. Return the potatoes to the oven while the chops rest. 8 Serve the roasted chops with the potatoes and drizzle with the juices from the roasting tin and resting plate.
Per Serving 410kcals, 18.5g fat (4.3g saturated), 23.8g carbs, 0g sugars, 37.5g protein, 5.3g fibre, 0.129g sodium
x Easy Food 67
20/04/2016 12:29
o l o s g n i n i D Cooking for one doesn’t have to be dull
Sweet potato burrito bowl Serves 1
1½ tbsp olive oil 1 small sweet potato, peeled and chopped 20g rice 2 tomatoes, chopped ¼ x 400g tin of black or kidney beans, drained and rinsed ½ a green pepper, deseeded and chopped 3 tbsp sweetcorn 1 garlic clove, crushed Pinch of chilli powder ½ tsp cumin 40ml vegetable stock Juice of ½ a lime Handful of Cheddar, grated To serve: Fresh coriander, chopped Guacamole
MAKE IT YOURS: by omitting the Cut some calories cream. Or, make it Cheddar and sour ding some leftover a meaty meal by ad end. ard chicken tow s the
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1 Heat half a tablespoon of oil in a large pan over a medium-high heat and cook the sweet potato chunks for 8-10 minutes or until just tender. 2 Add another tablespoon of oil and the rice. Cook for 2-3 minutes, stirring constantly. 3 Add the tomatoes, black beans, sweetcorn, garlic, chili powder, cumin and vegetable stock, stirring to combine. Bring to the boil, then reduce the heat to medium-low. 4 Cover the pan with a lid and simmer for 10-15 minutes or until all the liquid is absorbed and the rice is cooked. 5 Remove the lid and stir in the lime juice. Top with the grated Cheddar, then cover for 1-2 minutes until the cheese melts. 6 Top the burrito bowl with chopped coriander and some guacamole, if desired. Per Serving 788kcals, 25.6g fat (4.7g saturated), 110g carbs, 15.1g sugars, 36.5g protein, 22.4g fibre, 0.364g sodium
MAY 2016
20/04/2016 12:53
larder luckfor counter intelligence what's dinner? cooking for one
One-pan roast chicken and leeks Serves 1
150g baby potatoes Salt and black pepper 2 tbsp olive oil 1 small leek, trimmed, washed and chopped into ½cm slices 3 sprigs fresh thyme, leaves picked 30ml white wine 1 chicken fillet 3 slices of prosciutto 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and bring a large pot of salted water to the boil. 2 Par-cook the potatoes for 4-5 minutes until just barely tender. Drain well, then return to the pan and steam dry for 1-2 minutes, shaking the pan
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to rough up the edges of the potatoes. 3 Transfer the potatoes to a large baking dish, season well and toss with one tablespoon of the olive oil. Place in the oven and roast for 35-40 minutes until crisp. 4 Meanwhile, place the leek in a bowl with the thyme leaves, the remaining tablespoon of olive oil, the white wine and some salt and black pepper. Toss to coat everything. Transfer the mixture to a small roasting dish. 5 Wrap the chicken fillet in the slices of prosciutto. Place the chicken on top of the leeks. 6 Place in the middle of the oven and bake for the last 25-30 minutes of the potatoes’ cooking time, until the chicken is cooked throughout.
MAKE IT YOURS: Try slicing 3-4 cuts into the top of the chicken (being careful not to slice all the way through). Spread a little cream cheese with garlic and herbs into each cut, then wrap the chicken in the pancetta and continue with the rest of the recipe.
Per Serving 660kcals, 33.2g fat (6.5g saturated), 39.5g carbs, 3.9g sugars, 49.1g protein, 9.3g fibre, 0.608g sodium
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Easy Food 73
20/04/2016 12:55
Pan-seared tuna with tomatoes and capers Serves 1
1½ tbsp olive oil ½ an onion, chopped 1 garlic clove, crushed 120g ripe tomatoes, chopped 1 handful of fresh basil ½ tbsp capers, rinsed and drained 1 tuna steak (2-3cm thick) Salt and black pepper To serve: Crusty bread 1 Heat half a tablespoon of olive oil in a large pan over a medium heat. Cook the onions for 5-6 minutes until tender. Add the garlic and cook for a further minute. 2 Stir in the tomatoes, basil and capers. Simmer the mixture uncovered for 15 minutes, stirring occasionally. 3 Meanwhile, heat the remaining tablespoon of oil in a heavy pan over a medium heat. Season the tuna steak with salt and pepper. Add the tuna to the pan and cook for about 1½ minutes per side until it is light brown at the edges but still pink in the centre. 4 Pour in the tomato mixture and simmer for 3-4 minutes longer. Serve immediately with crusty bread for dipping. Per Serving 547kcals, 32.1g fat (5.8g saturated), 12g carbs, 5.6g sugars, 53.2g protein, 3.3g fibre, 0.377g sodium
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Top Tip
It’s best to leave tuna steaks a little pink in the centre so that they stay juicy.
From
"Fresh you lik evenin and go From our guest editor: "Fresh tuna, yum yum yum! I love mine pink but should you like, cook it a little more. This is one of those great, evening-on-your-own, quick and simple dishes; just clever and good for you!"
74 Easy Food
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MAY 2016
20/04/2016 12:55
cooking for fun
GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE
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IN THIS SECTION SAY CHEESE(CAKE!) P76 Light and creamy, cheesecake is the perfect option for something sweet
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THE BASICS OF FOOD STYLING P81
Food stylist Charisse Van Kan offers her top tips for making food look its best
JUST A TASTE P82
Learn to taste wine like a pro with our handy guide
TOP IT OFF P84
Try one of these fabulous doughnut fillings to re-create this year's hottest food trend at home
CHALLENGE YOURSELF P86
Whether served for brunch, lunch or dinner, a quiche never fails to impress
Easy Food 75
20/04/2016 16:22
SAY
Cheese(cake)! Light and creamy, cheesecake is a perfect option for something sweet
76 Easy Food
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MAY 2016
20/04/2016 12:57
cooking for fun cheesecakes
Malteser cheesecake Serves 8-10
For the base: 100g digestive biscuits 200g Maltesers 125g butter, melted For the topping: 800g cream cheese, at room temperature 200ml sour cream 200g icing sugar ½ tsp vanilla extract 200ml whipped cream 250g Maltesers, roughly crushed 100g milk chocolate, melted 1 Combine all the ingredients for the base in a food processor and pulse until combined. Press into the bottom of a 20cm springform cake tin and refrigerate for 30 minutes.
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2 Beat the cream cheese, sour cream, icing sugar and vanilla in a mixing bowl until smooth. 3 Fold in the whipped cream until incorporated, then fold in half of the Maltesers. 4 Pour the mixture into the base, spread into an even layer and refrigerate for three hours until completely set. 5 Drizzle over the melted chocolate and decorate with the remaining Maltesers before serving. Per Serving 860kcals, 64g fat (39.9g saturated), 63.3g carbs, 54.3g sugars, 11.5g protein, 1.7g fibre, 0.732g sodium
Lemon littles Serves 8-10
175g Nice biscuits, crushed 75g butter, melted 350g mascarpone cheese 400g cream cheese, at room temperature
200ml double cream Zest and juice of 1 lemon 3 tbsp lemon curd ½ tsp vanilla extract 4 small meringue nests, crushed 1 Stir together the crushed biscuits and the butter until combined. Press into the base of small serving glasses or jam jars. 2 Beat the mascarpone, cream cheese, double cream, lemon zest, lemon juice, lemon curd and vanilla extract with an electric whisk until light and fluffy. 3 Divide the filling among the glasses using a piping bag or a spoon. Cover with cling film and refrigerate for three hours. 4 Before serving, scatter the crushed meringues over the top to serve. Per Serving 453kcals, 37.4g fat (21.1g saturated), 22.4g carbs, 7.6g sugars, 9.3g protein, 0.5g fibre, 0.23g sodium
Easy Food 77
20/04/2016 13:02
UNDER THE BIG TOP!
Celebrate a fun-filled year with this circus-themed birthday party!
90 Easy Food
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MAY 2016
20/04/2016 14:22
kids’ kitchen circus party
www.easyfood.ie
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Easy Food 91
20/04/2016 14:22
Top Tip
e Toss any of th ts used leftover swee g into the for decoratin Circus Mix!
Animal kingdom cupcakes Makes 24 For the sponge: 370g plain flour 1½ tsp baking powder 180g butter, at room temperature 300g caster sugar 4 large eggs 2 tsp vanilla extract 300ml milk For the icing: 450g butter, at room temperature 800g icing sugar, sifted 4 tbsp milk Yellow and red food colouring 60g cocoa powder, sifted 2 black gel icing pens 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line two 12-cup muffin tins with paper liners. 92 Easy Food
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2 Whisk together the flour and baking powder in a small bowl. 3 Beat the butter and sugar in a large mixing bowl until pale and creamy. Gradually beat in the eggs and vanilla. 4 Alternate beating in the flour mixture and the milk until incorporated. 5 Divide the batter among the cups and bake for 20 minutes, until the tops are rounded and a skewer inserted into the centre of one of the cupcakes comes out clean. Remove the cupcakes to a wire rack to cool completely before decorating. 6 Meanwhile, beat the butter and icing sugar for the buttercream in a mixing bowl until fluffy. Stir in the milk until smooth. 7 Divide the mixture and place half into a separate bowl. Beat a few drops of red and yellow food colouring into one of the bowls until you reach an orange shade. MAY 2016
20/04/2016 14:23
HOW TO Decorate
kids’ kitchen circus party
8 Divide the remaining white buttercream in half again. Leave one bowl white, then beat half of the cocoa powder into the other bowl until incorporated. Divide the chocolate icing in half again, and beat the remaining cocoa powder into the last bowl. You should now have four bowls of icing: one orange, one white, one light chocolate and a darker chocolate.
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Per Serving 447kcals, 22.9g fat (14.1g saturated), 59.9g carbs, 46g sugars, 3.8g protein, 1.2g fibre, 0.172g sodium
For the lions and tigers: 24 chocolate chips A handful of toffee popcorn Black liquorice strips 6 small orange jellies, halved 1 Spread the orange icing over half of the cupcakes (six lions and six tigers). 2 Place two chocolate chips to make eyes on each cupcake, then use the black gel icing pen to make a nose and mouth on each. Add black stripes around the tiger. Use liquorice strips to add whiskers. 3 Dot the toffee popcorn around the lions to make the manes and use the jellies to make the tigers' ears.
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For the monkeys: 6 miniature marshmallows, cut in half crosswise, pieces flattened 12 small round coated chocolates (like Galaxy Counters or brown M&Ms) 1 Spread the dark chocolate icing over six of the cupcakes. To make the muzzles, spread or pipe a small circle of lighter chocolate frosting on each cupcake. 2 Press on the marshmallows for the eyes, then press the coated chocolates onto the sides for the ears. 3 Use the black gel icing pen to draw on dots for the eyes, a nose and mouth. You can use the remaining lighter chocolate icing to pipe a bit of hair onto the top of the monkey if you like.
For the zebras: 12 chocolate chips 6 black/dark purple jellies, halved Black liquorice strips 1 Spread the white icing over the six remaining cupcakes. Press the chocolate chips onto each for the eyes, then press the halved jellies on for the ears. 2 Use the black gel icing pen to fill in a muzzle and a bit of hair. Use liquorice strips to make stripes. www.easyfood.ie
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Easy Food 93
20/04/2016 14:24
Dinners
FREE-FROM Free from gluten and dairy, but definitely not flavour!
C COELIA K SS WEE E N E R AWA V r. ea isit ay this y om is 8-14 M reland.c oeliac-i . n o ti www.c a inform for more
106 Easy Food
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MAY 2016
21/04/2016 15:17
make it healthy free-from meals
Sea bass with lemon caper dressing and sautéed potatoes Serves 4
600g small waxy potatoes 1-2 tbsp duck fat or olive oil 4 sea bass fillets 1 garlic clove, finely chopped 2 tbsp parsley, chopped, plus extra to serve 2 tbsp tarragon, chopped 2 tbsp chives, chopped For the dressing: 3 tbsp extra-virgin olive oil Zest and juice of ½ a lemon 2 tbsp capers, rinsed and drained 2 tsp gluten-free Dijon mustard Salt and black pepper 1 tbsp water
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1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. 2 Put the potatoes in a pan of well-salted cold water and bring to the boil. Simmer for about 15 minutes until just tender. Drain well, then return to the hot pan to steam for 2-3 minutes. 3 When cool enough to handle, cut into slices. Heat the duck fat or oil in a pan over a mediumhigh heat and then add the potatoes in a single layer, working in batches if necessary (you may need to add more fat for each batch). Season and leave to cook undisturbed until golden brown on the bottom. Flip over and repeat. 4 In a jar, combine all of the dressing ingredients. Close the jar and shake to combine thoroughly. 5 Line a baking tray with parchment paper and place the fish, skin-side up, on top. Brush the skin with oil and season. Bake for 7-8 minutes or until the flesh is opaque and flakes easily. 6 Add the garlic to the pan with the potatoes and cook for one minute. Drain the potatoes
well on kitchen paper, then transfer them to serving plates. 7 Scatter the potatoes with the chopped herbs, spoon the dressing over the fish and serve immediately with some green vegetables. Per Serving 389kcals, 20.6g fat (3.3g saturated), 25.1g carbs, 2g sugars, 27.1g protein, 4.1g fibre, 0.295g sodium
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Easy Food 107
20/04/2016 14:40
FREE-FROM
Desserts
Satisfy your sweet tooth with these gluten- and dairy-free treats
114 Easy Food
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MAY 2016
20/04/2016 16:28
make it healthy free from desserts
Mixed berry frozen “yoghurt”
Vegan cheesecake crumble parfaits
Serves 6
Serves 4
500g frozen mixed berries 3 tbsp honey 250g soy-based vegan “yoghurt”, coconut flavour 2 tbsp lemon juice 1 tbsp water
For the filling: 220g raw cashews, soaked in hot water for 15 minutes, then drained 150g soy-based vegan “yoghurt” 4 tbsp lemon juice 3 tbsp honey 2 tsp lemon zest Pinch of salt
1 Combine all of the ingredients together in a blender and blend until smooth. 2 Pour into a freezer-safe container and cover with a lid or a tight layer of cling film. Place in the freezer for at least five hours before scooping. Per Serving 116kcals, 1.5g fat (0g saturated), 23.5g carbs, 17.8g sugars, 2.5g protein, 3.4g fibre, 0.005g sodium
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For the topping: 150g raspberries 100g blueberries 2 tbsp brown sugar Pinch of salt
For the crumble: 35g raw almonds 4 tbsp raw buckwheat groats 5 pitted dates, cut in half ½ tsp vanilla extract Pinch of salt To garnish: Lemon zest 1 Place all of the filling ingredients in a food processor and whizz until completely smooth. Chill in the refrigerator until ready to assemble. 2 In a small pan over a medium heat, bring the raspberries, blueberries and brown sugar to a boil. Reduce the heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until the berries have broken down and the mixture thickens. Refrigerate for 30 minutes. 3 Place all of the crumble ingredients into a food processor and pulse until the mixture resembles coarse sand. Pour into a bowl and set aside. 4 To assemble, place one tablespoon of the crumble into each of four glasses or jars. Spoon 1½ tablespoons of the cheesecake filling into each glass and tap down lightly. Add a spoon of berry topping to each jar. Repeat the layers to the top, then garnish with lemon zest and refrigerate until ready to serve. Per Serving 556kcals, 31.6g fat (5.7g saturated), 63g carbs, 34.6g sugars, 14g protein, 7.8g fibre, 0.096g sodium
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Easy Food 115
21/04/2016 15:17