EASY FOOD ISSUE 109
Special feature: NOURISHING RECIPES TO KEEP YOU HEALTHY
• PANCAKE TUESDAY IDEAS • SIMPLE WEEKNIGHT DINNERS • NEW WAYS WITH TORTILLA WRAPS • IMMUNITY-BOOSTING MEALS • EASY FRENCH RECIPES • SEASONAL IRISH COOKING
90
FAMILY FAVOURITES
s u o l u b a f & t s Fa home-cooking
5-ingredient meals One-pot wonders Quick dinners Our best bakes
PANCAKE TUESDAY!
SOMETHING FOR EVERYONE...
Seed y ba rs pa ge 35
25
NEW SKILLS
FOR THE KITCHEN
AUS $3.99 FEBRUARY 2016 UK £2.90
FEBRUARY 2016
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
ROI 33.20
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guilt-free treats
SPECIAL GUEST ED
ITOR Sassy and inspiring , Susan Jane White shares her favourite wholesome recipes
20/01/2016 16:40
137970 SCA Hygiene Plenty Consumer Press Ad.pdf
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26/03/2015
10:37
Tip #29
Line the fridge to catch leaks or dribbles
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Easy Food team SPECIAL GUEST EDITOR Susan Jane White
EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 287 8638 fave recipe: Apple tart. p.93
Happy February! I’m Susan Jane, The Virtuous Tart. Easy Food Magazine and I have much in common. We both love recipes that are fast, cheap and easy. As Valentine’s is upon us, I’m tarting up the pages of your favourite foodie magazine this month. I want to turn those pesky sugar cravings into a nutritional slamdunk. Are you up for it?
EDITORIAL TEAM Staff writer Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Beef pho, p.110 Contributors Jenny Cooney and Dave Lang DESIGN Lead design Nikki Kennedy fave recipe: Chocolate swirl cannoli, p.67 PHOTOGRAPHY & FOOD STYLING Charisse van Kan, Agnieszka Wypych, Pauline Smyth, Joanne Murphy and some images from Shutterstock. PROPS Vintage La Touche Gifts, Meadows & Byrne, Anvil Home (Bray) and Greystones Antiques ADVERTISING Sales Manager Tatum Rooney trooney@zahramediagroup.com t: +353 (0)1 287 8631 fave recipe: Mustard and Parmesan chicken, p.46 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: Amazonian truffles, p.27 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Slow-cooked leg of lamb, p.45 Easy Food is published by Zahra Media Group Ltd ISSN 1649-4253
Healthy food is all very well and good, but it’s got to taste great, right? I love cooking for Susan Jane White flavour, but cooking for the good of my body makes me giddy. It’s like dating a terribly tasty hunk, then finding out he’s rich too. Health and flavour are my thing, a potent duo. This way of cooking stokes the imagination. Gives wings to your spice rack. Thrills the body. And places vitality at the centre of your table. Imagine a nutritional slam-dunk while snacking on my Amazonian Truffles, p.27. Picture your taste buds raving to the tune of Rye Banana Bread with Homemade Nutella, or your toes break dancing with every luxurious mouthful of my killer Honuts (the healthy donut), p.29. Wholesome food need never tax your taste buds. It can, and should, tickle your serotonin in ways you never thought imaginable. So let’s take the hell out of healthy. In this issue of Easy Food, you’ll find lots of tantalising recipes to baptize in 2016, from immunity-boosting meals, p.104, to simply healthy dinners, p.72. All you need is a sense of adventure and an appetite. We find Wham’s Greatest Hits a bizarrely-useful kitchen tool. I can’t explain what happens, but their groove shoots through my fingertips and transfers to my dishes. Every kitchen should have a copy. And if you’re finding it tricky to kickstart your New Year’s resolutions, I have the solution. Try a ‘pot luck’ evening with five friends, each choosing one of this issue’s healthy recipes... you get to share the feast with great pals, and sample other dishes from this month’s archive. Stealthy, eh?! (While you’re at it, let them rub your halo). So kick back and enjoy the read with your favourite cuppa. You’ll catch my recipe comments throughout the magazine, alongside some tips and nutritional nuggets. And don’t forget to start enlisting your friends for your pot luck party! As we come into spring, we are naturally more inclined to make healthier choices. It’s not about cutting foods out of your diet; it’s about adding new foods in. Remember – first we form habits. And then they form us. Here’s hoping 2016 will be your most adventurous year yet for you and your family.
Printed in the UK
M E D I A
G R O U P
Magazines Ireland “Publisher of the Year” 2015 & 2012
Love to your pots and pans, Susan Jane White
THE NEXT ISSUE... The March issue of Easy Food is on sale March 3rd!
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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.
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.
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Easy Food 3
20/01/2016 16:51
Fish soup with garlicky rouille and croutons
P.91
Celeriac and carrot rĂ–sti with smoked salmon
P.34
contents Your wheat-free bread brainnew booster fondue
P.23
Winter antioxidant salad
P.106
Orange poppyseed flaxseed pancakes
P.51
Chocolate swirl cannoli
P.67
4 Easy Food
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Regulars 08 Your say Your comments, photos and questions
10 Food bites News from the wonderful world of food
12 Competitions Exciting things for you to win!
16 Reader survey Complete our Reader Survey for your chance to win a fab getaway for two!
20 Our kind of health nut Susan Jane White is at the helm of healthy eating in Ireland
Tasty tortilla wraps make for convenient and inventive dinner options
72 Pass the parcel
32 Root for celeriac It won’t win any beauty awards, but we give celeriac big points for flavour
36 The best bakes Warm the home with these simple, sweet all-star favourites
slow-cookers
Master the art of cooking en papillote (and minimise wash-up!)
Cooking for fun 78 Pick a side These sweet and savoury fondue recipes make the perfect Valentine’s Day treat
80 Love is in the air We help you pick a special bottle of wine to match your Valentine’s Day meal
84 In the mancave
Pancake pops
P.102
Warm up with this hearty, indulgent venison stew
What’s in season?
We give you the low-down on handy
86 Challenge yourself
Salmon and yoghurt tacos
P.69
Show off your kitchen skills with these luxurious homemade gnocchi
88 Treat yourself! This single-serving pancake is the perfect treat for one
90 The French files Learn the art of French cooking with
Larder luck 42 Take 5 Raid your pantry to whip up these easy meals with just five ingredients
47 Cooking with “F” Don’t be daunted by preparing fish — it really is as easy as A, B, sea...
48 Have your pancake and eat it too This Pancake Tuesday, there’s something for everyone!
What’s for dinner? 54 Weekly menu planner Keep it simple, keep it quick with our tasty midweek meals
63 15 ways with winter warmers Our favourite soups, stews and bakes to keep you warm
66 That’s a wrap www.easyfood.ie
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these simple yet sumptuous recipes
Kids’ kitchen 98 The kids are alright Our Home Ec expert talks us through the nutritional needs of young children
101 Easy juniors Have fun in the kitchen with this twist on traditional pancakes
Make it healthy!
Jam doughnut muffins
P.40
104 Eat well, feel fabulous! Stay healthy by treating your body to the nourishing food it craves
From our kitchen to yours 116 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.
126 Kitchen know-how Easy Food 5
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I am a junk food veteran! I want to turn your sugar cravings into a nutritional hit without sacrificing taste.
”
HEALTH NUT
Are you familiar with Susan Jane White? If not, you should be. We at Easy Food are absolutely in love with her fresh, funky and totally achievable approach to healthy and wholesome eating. She embraces the foods we all love – from banoffee and brownies to milkshakes and cake – and revamps them to eliminate much of the refined sugars, wheat and dairy that have become worrisome pillars of the Western diet. As a student, Susan Jane was relying on the staples that many Irish students turn to when the funds are low and the cravings constant – toast, take-outs, cereal and more toast. Throw in plenty of caffeine and a lack of sleep for good measure, and before she knew it, Susan Jane found herself in the hospital with a serious immune disorder. After countless rounds of medications and treatments from a stream of doctors who couldn’t quite pinpoint the source of her body’s shut-down, Susan Jane made the decision to take her health into her own hands. She consulted with a doctor and embarked on a food pilgrimage that helped her discover how closely linked her energy levels were to the food she ate. She cut out all processed foods and her mood, health and indomitable sense of humour returned in full force. Susan Jane is a regular columnist for the Sunday Independent and featured on Jamie Oliver’s FoodTube YouTube channel, as well as the author of two must-read cookbooks, The Extra Virgin Kitchen and The Virtuous Tart.
Recipes from The Extra Virgin Kitchen (¤19.99/£17.99) and The Virtuous Tart (¤24.99/£21.99) Published by Gill Books
Susan Jane White is at the helm of the healthy eating revival in Ireland, and having a blast while she’s at it 20 Easy Food
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guest editor Susan Jane White How would you describe your cooking ethos? I take the hell out of healthy.
profession – sort of like Paul Daniels in an apron, magically hiding things.
go-to for so many years, from refined sugars to processed flours.
What first inspired you to adopt this megawholesome, listen-to-your body way of cooking and eating? Looking like Quasimodo... and feeling like a rescue dog.
What would you advise to homecooks who are looking to make similar changes to the way they feed themselves and their families? Easy! Start with one recipe a week. If you can, make a batch of flapjacks on Sunday to last you through the week. Make a full-flavoured vegetable curry and freeze leftovers in portions for super busy nights. And a batch of PMT brownies to rock your daughter’s week (find a cookery demo of these on my YouTube channel). Embrace Instagram and follow healthy authors like Amy Chaplin, My First Mess, Green Kitchen Stories, The Ghost on my Back, and Dagmar’s Kitchen. It’s like a support network for your New Year’s resolutions! Tune into your Instagram feed every day for visual inspiration and encouragement. Mine is filled with creative images from people I admire, on the same wholesome, positive vibe.
What advice do you have for novice “conscious shoppers” on learning about, looking for and sourcing new ingredients? That novice shopper was me, 10 years ago. I used to think that only boring people had time to cook. Turns out, smarter people make time to cook. When I first started eating this way, I tiptoed around health food stores with a mixture of confusion and nervous elation, like an ornithologist sighting a new species of bird. I was busy mourning for Diet Cola Girl. “Jaysus, I could buy a bottle of wine for the price of that stuff,” or “I can’t afford that weirdo flour, it’s three times the price of normal white stuff!” But it’s helpful to remember that, first, we form habits. And then, habits form us. What habits do you want to nourish? Eventually I realised there is nothing restrictive about healthy eating. It’s the opposite. It’s so liberating – a way to escape the shackles of processed food and the excesses of the Wheat-Sugar-Dairy merry-go-round. There are legions of grains, flours and funky beans to experiment with in place of boring pasta and bread. It’s the most thrilling adventure you’re missing!
What are the differences between how Ireland eats now, compared to 10/20 years ago? Twenty years ago, pesto wasn’t available in Irish supermarkets. It was a different age on the culinary charts! Life BP – Before Pesto – was probably more nourishing. There was less junk food available, and certainly less aggressive marketing tactics assaulting us when we watched telly. Today, 66% of Irish adults are either obese or clinically overweight. Looks like we have abdicated responsibility for our diet to unscrupulous food manufacturers who market us products that, well, end up making us fat and miserable. I used to think convenience foods made my life easier – until I became very ill. Now I realise that smart people make time to cook. Smart people embrace cooking as an adventure, a love affair. Smart people pay the grocer, not the doctor. What changes do you predict for Ireland's eating habits in the future? I think the next generation will look at the dismembered parts of animals packaged in supermarkets as utterly contemptuous and inappropriate. (Close your eyes, and think about it. Weird, right?!) There will always be a place for our local butcher. But having to pass the meat isle full of severed animal flesh will probably be unacceptable in 20 years time. I’m empathetic with that view. I am also hugely hopeful that our government will beef up and do what’s right for our health and our small artisans. Ireland could become one of the world’s greatest exporters of top quality dairy, meat, freshly-milled whole grains and artisanal products. But we can’t do it from the bottom up. We need government backing and financial support to jumpstart this vision into gear. PHOTOGRAPHY JOANNE MURPHY
Have you had any experiences where steadfast processed-food-addicts are converted to this healthier way of eating and cooking? All the time. It’s easy to dismiss healthy food in cafés, as very often it tastes awful. That’s why I wrote my cookbooks – I am a junk food veteran! I want to turn your sugar cravings into a nutritional hit without sacrificing taste. I want to eat badass noodles and feel like a ballet dancer afterwards, rather than a constipated rhino. I’ve made it my
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What have been the biggest benefits to yourself and your family from cooking healthily at home? We don’t neck preservatives and artificial chemicals. And everything tastes unimaginably better! We also really enjoy the time together. So what if you make a mess in the kitchen. Clean it tomorrow! Cooking at home is important to my physical and mental health. How is this nutritious cooking different from “healthy” food trends that have been on the rise in recent years? Imagine a space where cravings don’t control your every thought, and where energy belts through your veins. This is not a fad for me. It’s a way of life, and doesn’t demand rigid principles. I’m not telling people to give up wheat, sugar and dairy. That would be bonkers. But replacing bread, pasta, croissants and junk with super-nutritious suppers will pay dividends. Huge dividends. I’m not saying wheat and dairy are unhealthy. The quantity we consume is definitely unhealthy, even pathological (breakfast, lunch, dinner, desserts, snacks all seem to have wheat, sugar and dairy, right?). By acknowledging our obsession with these foods, we will naturally reduce our reliance upon them and will open up our eyes to a fabulous fleet of wholesome grains, beans, flours and multicoloured rice that we would not otherwise be exposed to. It’s the opposite of restrictive – it’s incredibly liberating! (Bizarre, eh?!) That’s what my cookbooks do; they open up this world of exciting new ingredients. It’s important for homecooks to branch away from the standard, refined cooking products that have been the
Have you had any kitchen disasters when experimenting with new recipes? And if so, what did you learn and how did you recover? All. The. Time. It’s great craic. Every disaster, you learn something new. Think of ingredients as friends. They have personalities, and you have to get to know what makes them sing, or what makes them shy. Just like real life, you can burn them from time to time, but then you learn your boundaries! I would say it's useful to buy an oven thermometer and a timer. I find a Lisa Hannigan album is always a good antidote to disasters; I think of her music like plasters for sore nerves. What staples do you always have on hand? Chilli. It’s a defibrillator for any boring dish (or house guest).
A note on the measurements here: Susan Jane says,
“
I think cups are friendlier and make it easier to visualise quantities while jotting down your shopping list. I've included both cups and grams to suit all camps.
”
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22 Easy Food
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guest editor Susan Jane White “Few pleasures in life can compete with tearing open a hot focaccia. I’m not suggesting you quarantine or banish such pleasures. On the contrary, let’s celebrate these delights for what they are and enjoy them from time to time. For a wholegrain and nourishing alternative, I recommend inaugurating this recipe to your life. And your freezer. It tastes like Irish brown bread, but without the bloating commonly associated with wheat.”
Your new wheat-free bread Makes 1 loaf ½ cup (70g) buckwheat flour ½ cup (55g) organic soya flour 2 tsp baking powder 1 tsp Herbamare seasoning, celery salt or sea salt 1 tsp ground ginger 1 tsp ground cinnamon 480ml almond milk, oat milk or hemp milk ¾ cup (80g) millet or barley flakes ¾ cup (105g) sunflower seeds ½ cup (100g) whole buckwheat grains 1-2 tbsp honey, barley malt or maple syrup (optional) 1 Preheat the oven to 200°C/180°C fan/gas mark 6. Line a shallow tin just smaller than a magazine page with greaseproof paper. We’re going to bake this in a tray rather than a loaf tin, so when it’s cooked, we’ll cut it into squares. Each square can be used for a sambo, sliced horizontally like a bap. 2 Sieve the flours, baking powder, seasoning and spices into a large bowl to introduce air and make it fluffy. Try not to omit the spices, as they are central to this bread. Add the milk, millet flakes, sunflower seeds, whole buckwheat grains and honey (if using). It should be a pouring consistency and be quite runny. Pour the batter into the lined tin. 3 Bake for 35-40 minutes, depending on the depth of the tray you are using. Remove from the oven, allow to cool on a wire rack and divide into quarters. Looks really slick. Once you taste this buckwheat bread, you’ll never want to buy bread again. Freeze in quarters, ready to split and toast every morning.
Per Serving 290kcals, 18g fat (10.8g saturated), 27g carbs, 4.9g sugars, 8.7g protein, 5.2g fibre, 0.199g sodium
x www.easyfood.ie
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“Lemongrass is the easiest of exotic Asian herbs to deal with in a Western kitchen. I tend to have problems pronouncing the others, let alone soliciting them into a pan. Lemongrass is widely available in supermarkets now, which either means we are becoming more courageous behind the apron or more mournful of our carefree days backpacking around Thailand. Organic coconut milk is best, otherwise the milk can be hijacked with all sorts of preservatives and stabilisers. If you think this is just claptrap, I urge you to buy both and compare. You’ll notice a trippy purple hue in many non-organic milks.”
Lemongrass, coconut and sweet potato soup Serves 4 A good blob of extra-virgin coconut oil 2 sweet potatoes, peeled and diced 1 onion, diced 3 garlic cloves, chopped 1-2 lemongrass stalks 480ml vegetable stock or water 1 x 400g tin of organic coconut milk A pinch of cayenne (optional) A squeeze of lime juice A handful of fresh coriander leaves, torn Tamari, to serve
1 Gently warm a dollop of extra virgin coconut oil in a sauté pan. Add the sweet potatoes, onions and garlic and leave to sweat quietly while you prepare the remaining ingredients. This process sweetens the veg naturally as long as you don’t brown them. 2 Bash the fat, fibrous end of the lemongrass stalks with the base of a saucepan or heavy object. Of course, a pestle and mortar would be perfect, but not as cathartic as a flying saucepan after a long day in the office. Add the smashed stalks to the sweet potatoes and onions along with the stock and coconut milk. Bring to a simmer and cook for 10 minutes, until soft. 3 Remove the lemongrass and discard. Purée the soup with a hand-held blender until delectably smooth. Tickle with cayenne to give delicious heat and a splash of lime for a sharp kick. Finally, dazzle with the torn coriander, a splash of tamari and your holiday photo album. Guaranteed to transport you straight back to the coconut-lined beaches of Koh Samui.
Per Serving 409kcals, 27.6g fat (24.6g saturated), 40.3g carbs, 5.1g sugars, 4.5g protein, 7.5g fibre, 0.028g sodium
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24 Easy Food
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guest editor Susan Jane White “Sleep deprivation is the latest tax to hit us. Quite apart from nights lost to insatiable Visa bills and episodes of The Killing, everyone seems to be popping babies. Look out for dazed brethren roaming our office corridors and streets. Should you spot one, approach with caution and slip them a copy of this recipe. The key to optimising your chances of a smooth trip to Slumberville is replenishing your reserves of zinc and vitamin B6 in your diet. Both are crucial for the production of your brain’s sleepy hormone, melatonin. No B6 or zinc, no zeds. Stress drinks up our banks of zinc and B6, resulting in a deficiency at night. No one functions well on a poor night’s sleep, not even Mary Poppins. Our concentration falls, our patience wheezes and our immunity chokes. Of course, ditching caffeine and taking up meditation is the most effective way of repairing adrenal glands. But for most of us, such a proposal is enough to detonate our stress levels. Who would have thought that a twist on the classic banoffee pie could help? Bananas contain vitamin B6, and the mineral zinc can be sourced from the pecans in this recipe. I recommend investing in some quality time with these foods before booking into a fancy hypnosis centre or resorting to Celine Dion’s greatest hits.”
Banoffee mess
3 Serve to unsuspecting guests and see if they notice the difference.
Serves 6 1½ cups (210g) regular pitted dates ½ cup (140g) cashew nut butter 3 tbsp lúcuma powder or 1 tsp vanilla extract 1 tbsp unscented coconut oil A good pinch of sea salt flakes 1 cup (250g) regular or coconut milk yoghurt 3 bananas, sliced 4 squares of dark chocolate Toasted pecans, for topping 1 Cover the dates with a little water in a small saucepan and boil for 10 minutes. Whip in a food processor with the cashew nut butter, lúcuma or vanilla, coconut oil and a good pinch of sea salt until seriously smooth. Allow to cool down before you judge! At this stage, it won’t taste or smell like caramel. 2 Scoop some yoghurt into six little pots. Add a few slices of fresh banana, followed by a glossy kiss of the caramel. Top with optional shavings of dark chocolate if you have some. No biggie if not. Toasted pecans scattered on top give a great crunch. www.easyfood.ie
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Per Serving 234kcals, 4.8g fat (3.7g saturated), 46.2g carbs, 35.4g sugars, 4.3g protein, 4.5g fibre, 0.085g sodium
x "If you have a dairy-free diet, then tasting coconut milk yoghurt is almost like a religious experience. Candida warriors will love it, as will your vegan pal and that hot Pilates instructor you’ve been dying to impress. Now you have an excuse to get his email address. You can find blocks of coconut cream for less than a quid in your local Asian or ethnic grocer. At health food stores, expect to pay three times the price for organic varieties."
Homemade coconut milk yoghurt Serves 6-8 1 x 200g block of coconut cream (or creamed coconut) 300ml hot filtered water 1 tsp stevia Erylite ¼ tsp or 2 capsules probiotic powder ¼ vanilla bean, seeds scraped out, or pure vanilla powder
1 Chop the coconut cream into small chunks, being careful not to include your fingers (the cream can be rock solid). Add to a blender or food processor along with the hot water and blend until smooth. 2 Leave to cool for 15 minutes before adding the stevia powder, probiotic powder and the vanilla seeds or powder. You could use the culture from a batch of CoYo or another natural yoghurt, but I find the probiotic powder to be more effective. 3 Pour into a scrupulously clean 750ml-1 litre Kilner jar and cover with kitchen paper or a clean muslin and an elastic band. I keep mine on the warm kitchen counter draped with muslin for 24-36 hours before tasting and refrigerating. You could of course leave yours in the boiler room or airing press to achieve similar results – you’re aiming for 26°C. If it’s particularly warm, 24 hours could be plenty of time to let the culture multiply. 4 Every six hours, or when I remember, I whisk it to ensure consistency and to prevent it from splitting. After a maximum of 36 hours, refrigerate and gobble within 10 days. That’s it!
Per Serving 58kcals, 6g fat (5.3g saturated), 1.4g carbs, 0.8g sugars, 0.6g protein, 0.6g fibre, 0.004g sodium
x Easy Food 25
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Celeriac and carrot rösti with smoked salmon Serves 6-8
1.7kg potatoes, peeled 1 medium celeriac (about 400g), trimmed and peeled 3 large carrots, peeled 2 tbsp salt Black pepper 3 tbsp olive oil To serve: Chives, snipped Smoked salmon Sour cream 1 Use a box grater or food processor with a grater attachment to shred the potatoes, celeriac and carrots. Working in batches, wrap in a clean tea towel and squeeze out as much liquid as possible. 2 Place the grated vegetables in a bowl and stir in the salt and plenty of black pepper.
3 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 4 Heat one tablespoon of the olive oil in a large non-stick pan over a medium-low heat. Spread the vegetable mixture evenly into the pan and gently flatten with a spatula. Cook the mixture for 10 minutes. 5 Run a spatula around the edges of the pan to loosen the rösti and spoon a tablespoon of oil around the edges. Cook for another 10 minutes until the bottom is golden and crisp. Run the spatula around the edges once more, then carefully invert the rösti onto a plate. 6 Add the remaining olive oil to the pan and slide the rösti back in, cooked-side up. Flatten gently with a spatula. Cook for five minutes, shaking occasionally to loosen it from the sides of the pan, until the bottom is golden and crisp. 7 Transfer to a baking tray and place in the oven. Bake for 10-15 minutes until cooked through. Transfer to a plate and slice into six or eight wedges. Scatter with chives and serve with smoked salmon and sour cream. Per Serving 301kcals, 14.4g fat (2.1g saturated), 41.2g carbs, 4.6g sugars, 4.6g protein, 6.9g fibre, 1.826g sodium
delicious with This rösti is also tomatoes for eggs and roasted nner! brunch, lunch or di
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Seedy bars Makes 9 60g gluten-free oats 220g gluten-free oat flour 180g mix of seeds (we used pumpkin, sunflower and poppy seeds) 200g dried cranberries 1 tsp bicarbonate of soda 2 tbsp chia seeds 1 tsp cinnamon 120g pitted dates (soaked overnight) 1 tbsp vanilla extract 6 tbsp coconut oil, melted 3 heaped tbsp almond butter To drizzle: Dark and white chocolate, melted (optional)
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 15cm square baking tin with parchment paper. Mix together the oats, oat flour, seeds, cranberries, bicarbonate of soda, chia seeds and cinnamon in a large bowl. 2 Drain the dates and blend in a food processor, adding enough water to form a thick paste. Process for at least five minutes to create a perfectly smooth texture. 3 Add the vanilla extract, coconut oil and nut butter to the date mixture. Purée until smooth.
4 Add the wet ingredients to the dry and mix until everything is evenly coated. Pack the mixture into the tin. 5 Bake for 15 minutes, then allow to cool before drizzling with melted chocolate, if desired. Slice into bars to serve with a cup of tea.
Per Serving 394kcals, 23.5g fat (9.8g saturated), 38.9g carbs, 10.3g sugars, 9.9g protein, 7g fibre, 0.144g sodium
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Cover
Cook the
HIGH IN FIBRE!
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Warm the home with these all-star favourites
36 Easy Food
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what's in season baking
Jaffa baked cheesecake Serves 12 250g Rich Tea biscuits 125g butter, melted 400g cream cheese, softened 150g caster sugar 3 eggs 250g sour cream 250ml whipped cream, plus extra to serve Zest and juice of 1 large orange 80g dark chocolate, melted
lnuts can The haze mitted if o easily be those with r o f baking llergies nut a
For the topping: 16 kumquats, sliced and seeds removed 100g sugar 20ml water ½ tsp vanilla bean paste (or vanilla extract) 30ml orange marmalade Juice of 1 lime 1 Preheat the oven to 160˚C/140˚C fan/gas mark 3. Grease and line a 20cm loose-bottomed springform tin with parchment paper. 2 Place the biscuits in the bowl of a food processor and pulse until they resemble breadcrumbs. Add the butter and pulse until combined. Press the mixture into the bottom and up the sides of the tin. Place in the fridge for 30 minutes. 3 Beat the cream cheese and sugar until light and fluffy, then add the eggs one at a time, beating to incorporate. 4 Stir in the sour cream and whipped cream. 5 Stir in the orange zest, juice and melted chocolate until combined. 6 Bake for 45 minutes or until just set. Turn off the oven and leave to cool in the oven with the door ajar for two hours (this helps prevent the top from cracking). Chill the cheesecake in the fridge until ready to serve. 7 Place the first five ingredients for the topping in a saucepan and simmer until translucent. Remove from the heat and stir in the lime juice. Allow to cool, then spoon over the top of the cheesecake. Per Serving 567kcals, 42.8g fat (24.7g saturated), 40.2g carbs, 21.8g sugars, 8.1g protein, 0.7g fibre, 0.227g sodium
Gluten-free chocolate hazelnut bread pudding Serves 12 250g gluten-free bread, cubed 80g hazelnuts, toasted and roughly chopped www.easyfood.ie
EF109_36-40_Baking.indd 37
120g chocolate, chopped 60g light brown sugar 6 large eggs 870ml fresh milk 1 Thoroughly grease a large loaf pan and scatter half of the bread cubes in the bottom of the dish. Scatter over half of the hazelnuts, chocolate and brown sugar. 2 Repeat the layers until all of the dry ingredients are used. 3 Whisk together the eggs and milk, then slowly pour into the dish. Set aside for 20 minutes, occasionally pressing down the bread with the back of a spoon.
4 Preheat the oven to 160˚C/140˚C fan/gas mark 3. 5 Set the baking dish in a larger pan. Transfer to the oven and add enough hot water to the larger pan to reach halfway up the sides of the baking dish. Bake the pudding, uncovered, for 90 minutes. 6 The pudding should be slightly soft in the centre and crisp on top. Remove from the oven and allow it to cool for 15 minutes before serving. Per Serving 245kcals, 13.6g fat (4.5g saturated), 25g carbs, 16g sugars, 7.9g protein, 2.1g fibre, 0.158g sodium
Easy Food 37
21/01/2016 09:56
5
TAKE Raid your pantry to whip up these easy meals with just five ingredients Cupboard staples like salt, pepper, butter and olive oil aren’t included in the five-ingredient count!
42 Easy Food
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FEBRUARY 2016
21/01/2016 09:58
larder luck five-ingredient meals
Simple Spanish tortilla Serves 4
3 tbsp olive oil 500g new potatoes, sliced 1 onion, sliced 8 eggs 3 tbsp parsley, chopped (optional) 1 tsp paprika Salt and black pepper
medium heat. Tip everything into the pan and shake the pan so it spreads out evenly. Cook for 3-5 minutes until the edges and bottom are cooked; you can use a spatula to lift the tortilla a bit and check. 5 Transfer the pan to the oven and cook for 15 minutes or until completely set. 6 Slide on to a plate and cool for 10 minutes before serving. Per Serving 286kcals, 17.4g fat (3.6g saturated), 23.6g carbs, 3.2g sugars, 10.9g protein, 4.1g fibre, 0.142g sodium
To serve: Salad 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 Heat half of the oil in a large pan over a medium-low heat. Add the potatoes and onion and cook gently, partially covered, for 25 minutes, stirring occasionally until the potatoes are softened. Place the potatoes and onion into a bowl. 3 Beat the eggs in a large bowl, then add the potatoes, onion, parsley and paprika. Season with salt and black pepper. 4 Heat the remaining oil in a smaller, oven-proof frying pan over a
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EF109_42-46_Take 5.indd 43
x
Prosciutto tortellini with spinach Serves 4
400g prosciutto ravioli or tortellini (or another flavour of choice) 6 tsp extra-virgin olive oil, divided 5 garlic cloves, crushed ¼ tsp salt
½ tsp dried chilli flakes, optional 450g frozen spinach, chopped 4 tbsp Parmesan, grated 1 Bring a large pot of water to a boil and cook the ravioli or tortellini according to the package instructions. 2 Meanwhile, heat two teaspoons of olive oil in a large pan over a medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the salt, chilli flakes (if using), spinach and 120ml of water. Cook, stirring frequently, for 5-7 minutes until the spinach has completely thawed, wilted and heated through. 3 Divide between four bowls, top with the pasta and drizzle one teaspoon of the remaining oil over each portion. Serve immediately with a sprinkle of Parmesan. Per Serving 413kcals, 19.1g fat (19.1g saturated), 6.9g carbs, 1.6g sugars, 18.8g protein, 4.7g fibre, 0.68g sodium
Easy Food 43
21/01/2016 09:59
Pancake AND EAT IT TOO! HAVE YOUR
This Pancake Tuesday, there's something for everyone!
e isc-lik flat, d st e b These k r s wo le k lt in e r sp 't m y won ring as the u d batter em in the ick th P . g in k o upply co ake s any c in p shop. u d craft or goo
48 Easy Food
EF109_48-52_Pancakes_.indd 48
AUGUST/SEPTEMBER FEBRUARY 2010 2016
21/01/2016 10:03
larder luck Pancake Tuesday
THE FLUFFY PANCAKE
Confetti pancakes Makes 10
280g plain flour 40g caster sugar 1½ tsp baking powder ½ tsp bicarbonate of soda 2 large eggs 500ml buttermilk 2 tsp vanilla extract 90g butter, melted, plus extra for cooking 125g rainbow sprinkles (not nonpareils), plus extra to serve
ee! ten-fr it glu e t u Make ubstit Just s ur in ree flo s -f n e t lu g recipe f the any o . below
To serve: Whipped cream 1 Sift the flour, sugar, baking powder and bicarbonate of soda in a bowl. 2 In a large mixing bowl, whisk together the eggs, buttermilk, vanilla extract and butter. 3 Gradually stir in the dry ingredients until just combined, then gently fold in the sprinkles. 4 Heat a non-stick frying pan over a mediumhigh heat. When it is hot, add some butter. When the butter begins to foam, add small ladlefuls of the batter to the pan (add as many as can fit in the pan without touching). 5 Cook for 2-3 minutes until bubbles form in the centre of the pancakes and the edges are golden brown. Flip and cook for another minute until golden. Transfer to a plate and keep warm while you repeat with the rest of the batter. 6 Serve the pancakes warm with whipped cream and extra sprinkles. Per Serving 220kcals, 9g fat (5.2g saturated), 28.4g carbs, 6.8g sugars, 5.9g protein, 0.8g fibre, 0.184g sodium
THE OVER-THE-TOP PANCAKE
Chocolate berry pancakes
150g strawberries, sliced (thawed if frozen) 100g caster sugar 120ml water For the filling: 240g cream cheese, at room temperature 4 tbsp caster sugar 4 tbsp lemon juice
Makes 10
For the pancakes: 180ml milk 120ml water 1 tbsp brown sugar 2 tsp vanilla extract 2 large eggs 120g plain flour 20g butter, melted, plus extra for cooking For the berry sauce: 150g raspberries (thawed if frozen) 150g blueberries (thawed if frozen) www.easyfood.ie
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To decorate: Vanilla ice cream Dark chocolate, shaved 1 Place all of the pancake ingredients in a blender and blend until smooth. Transfer to a jug and refrigerate for 20 minutes. 2 Meanwhile, place all of the berry sauce ingredients in a saucepan. Bring to a simmer over a medium-high heat, then reduce to low and leave to simmer, stirring occasionally, for 7-9 minutes until slightly thickened. Remove from the heat and set aside.
3 Beat the cream cheese and caster sugar for a few minutes until the mixture is fluffy, then beat in the lemon juice. 4 Heat a 20cm non-stick frying pan over a medium-high heat and swirl around a bit of butter until it starts to foam. 5 Add some of the batter, swirling it around so that it covers the bottom of the pan in a thin, even layer. Cook for 1-2 minutes until bubbles form in the centre, then flip it over and cook for 30 seconds more. Transfer to a plate and keep warm while you repeat this step using the rest of the batter. 6 Evenly spread some of the cream cheese mixture over one half of each of the pancakes, then fold them into quarters. 7 Add to a serving plate and spoon over the berry sauce. Serve with ice cream and dark chocolate shavings. Per Serving 249kcals, 11.7g fat (6.9g saturated), 31.8g carbs, 19.8g sugars, 5.4g protein, 2g fibre, 0.108g sodium
Easy Food 49
21/01/2016 10:04
THE SAVOURY PANCAKE
Balsamic mushroom and goat’s cheese pancakes Makes 12
For the pancakes: 1 egg 125ml milk 10g butter, melted 1 tsp fresh parsley leaves, chopped 30g plain flour Salt and black pepper Vegetable oil, for cooking For the filling: 1 tbsp vegetable oil 1 onion, thinly sliced 3 garlic cloves, crushed A knob of butter 250g mushrooms, sliced 1 tbsp thyme leaves Salt and black pepper 2 tbsp red wine 120g spinach 60ml balsamic vinegar 80g goat's cheese
1 Combine all of the ingredients for the pancakes, except for the oil, in a blender and purée until the mixture is smooth. Refrigerate until needed. 2 Heat the oil for the filling in a frying pan over a medium-high heat. Add the onion and cook, stirring occasionally, for 7-9 minutes until soft and caramelised. Add the garlic and cook for another minute until fragrant. 3 Add the butter. When it begins to foam, add the mushrooms and thyme. Season with salt and pepper and cook for 5-7 minutes until browned. 4 Stir in the red wine, scraping up any browned bits from the bottom of the pan. 5 Add the spinach and toss until it wilts. Remove from the pan and keep warm. 6 Add the balsamic vinegar to the pan and simmer, stirring occasionally, until reduced to a thick glaze. Keep warm. 7 Heat a non-stick frying pan over a medium-high heat and swirl around a bit of oil. 8 Add some of the batter, swirling it around so that it covers the bottom of the pan in a thin, even layer. Cook for 1-2 minutes until bubbles form in the centre, then flip it over and cook for another minute. Transfer to a plate and keep warm while you repeat with the rest of the batter. 9 Add some of the warm mushroom mixture and goat’s cheese to one half of each pancake, drizzle over the balsamic glaze, then fold over the other side and serve. Per Serving 153kcals, 10.1g fat (4.9g saturated), 10.2g carbs, 2.7g sugars, 6.3g protein, 2.1g fibre, 0.135g sodium
50 Easy Food
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FEBRUARY 2016
21/01/2016 10:04
larder luck Pancake Tuesday
THE HEALTHY PANCAKE
Orange poppyseed flaxseed pancakes Makes 12
2 tbsp ground flaxseed 6 tbsp water 1 tsp vanilla extract Zest and juice of ½ an orange 500ml milk 100g oat flour (or 100g pure oats, ground into a flour) 100g brown rice flour 1 tsp caster sugar 1 tbsp poppy seeds Coconut oil, for cooking
1 Stir together the flaxseed and water, then refrigerate for 10 minutes. 2 Add to a large mixing bowl with the vanilla extract, orange zest, orange juice and milk. 3 Combine the flours, sugar and poppy seeds in a separate bowl. Gradually stir into the wet ingredients, folding until just combined. 4 Cover the bowl with cling film and refrigerate for 20 minutes. 5 Heat a non-stick frying pan over a mediumhigh heat and swirl around a bit of coconut oil until melted. 6 Add some of the batter, swirling it around so that it covers the bottom of the pan in a thin, even layer. Cook for 1-2 minutes until bubbles form in the centre, then flip it over and cook for another 1-2 minutes. Transfer to a plate and keep warm while you repeat with
the rest of the batter. 7 Spread a thin layer of yoghurt onto half of each crepe, then fold them over to make triangles. Serve with orange slices and a drizzle of honey (if desired). Per Serving 121kcals, 4.7g fat (2.8g saturated), 16.2g carbs, 3.2g sugars, 3.6g protein, 1.8g fibre, 0.22g sodium
To serve: Vanilla yoghurt 1 orange, segmented Honey (optional)
www.easyfood.ie
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Easy Food 51
21/01/2016 10:04
Tasty tortilla wraps make for convenient and inventive dinner options
Top Tip
Check whether the oil is at the right temperature for frying by sticking the handle of a wooden spoon into the oil. The oil should start to bubble steadily. If it bubbles very vigorously, then the oil is too hot. If no bubbles, or very few, pop up, it’s not hot enough.
66 Easy Food
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FEBRUARY 2016
21/01/2016 11:16
what's for dinner tortilla wraps
Chocolate swirl cannoli Serves 6
For the coating: 50g sugar ¼ tsp cocoa powder For the cannoli: Oil, for frying 225g cream cheese 4 tbsp Ricotta 80g sugar 4 tbsp sour cream ½ tsp vanilla extract 180g chocolate chips 6 medium flour tortillas 1 In a bowl, combine the sugar and cocoa powder for the coating. 2 Heat about 5cm of vegetable oil to about 180˚C in a medium saucepan over a mediumhigh heat. 3 In a bowl, beat together the cream cheese, Ricotta and sugar. Mix in the sour cream and vanilla, then stir in the chocolate chips. 4 Place one-sixth of the mixture down the centre of a tortilla and roll up like a burrito. Secure with toothpicks. Repeat with the remaining tortillas and Ricotta mixture. 5 Working one at a time, cook the cannoli in the hot oil for 2-3 minutes, flipping halfway, until golden brown. Remove and drain briefly on kitchen paper. 6 Roll in the coating mixture, remove the toothpicks and serve immediately.
Top Tip
Turn to p.124 for a step-by-step guide on folding the tortilla for this cannoli. Per Serving 578kcals, 38.8g fat (18.8g saturated), 52.2g carbs, 37.5g sugars, 7.9g protein, 2.5g fibre, 0.163g sodium
Chicken Caesar wraps Serves 4
2 chicken fillets 4 tbsp extra-virgin olive oil Juice of 2 lemons 2 garlic cloves, crushed Salt and black pepper For the croutons: 1 day-old ciabatta, cut into 1cm cubes 2 tbsp olive oil www.easyfood.ie
EF109_66-70_5 Ways with Tortilla wraps_.indd 67
Top Tip
ve time to make If you don't ha y substitute 4 your own, simpl vourite shoptbsp of your fa dressing! bought Caesar
For the Caesar dressing: 120g sour cream 100g low-fat plain yoghurt 2 tbsp Parmesan, grated 2 tsp lemon juice 1 tbsp Dijon mustard 2 tsp Worcestershire sauce 1 anchovy, smeared to a paste with a fork 1 garlic clove, crushed To assemble: 4 handfuls of Romaine lettuce, chopped 4 rashers, cooked until crispy, chopped 4 large tortillas 1 Place the chicken fillets in a shallow dish. In a small bowl, whisk together the oil, lemon juice and garlic until combined. Season with salt and black pepper, then pour the mixture over the chicken and toss to coat. Cover with cling film and place in the fridge for at least two hours, or overnight if possible. 2 Preheat the oven to 220˚C/200˚C fan/gas mark
7. Remove the chicken from the oil mixture and pat dry. Place on a baking tray and bake for 2530 minutes until cooked throughout. 3 Transfer the chicken to a plate, slice it thinly and set aside. 4 Reduce the oven temperature to 190˚C/170˚C fan/gas mark 5. 5 Place the bread cubes into a large bowl and sprinkle with salt and pepper. Drizzle with the oil and mix well. Spread the cubes onto a baking tray and bake for 15 minutes until light golden. 6 In a bowl, combine all of the dressing ingredients and season with salt and pepper. 7 To assemble, place the sliced chicken in a bowl with the croutons, chopped lettuce, bacon and enough dressing to coat everything. Toss to coat evenly. 8 Fill each tortilla with a quarter of the chicken mixture and roll up.
Per Serving 537kcals, 35.8g fat (14.7g saturated), 27.3g carbs, 2.9g sugars, 28.3g protein, 2.5g fibre, 0.469g sodium
Easy Food 67
21/01/2016 11:17
Pass the Parcel Master the art of cooking en papillote (and minimise your wash-up!)
TopfuTliwphen
Be care ing the open you’re , as parcels cooked ase le re nd to . they te f steam a lot o
72 Easy Food
EF109_72-76_Parchment Recipes.indd 72
FEBRUARY 2016
21/01/2016 11:21
cooking for fun cooking in parchment
Ginger and garlic chicken Serves 4
4 chicken fillets 5cm piece of fresh ginger, peeled and grated 4 garlic cloves, crushed 5 spring onions, sliced 4 tbsp soy sauce 4 tbsp rice vinegar 2 tsp honey 1 tsp sesame oil 2 small heads of baby pak choi, sliced Juice of 1 lime To serve: Steamed rice 1 Use a sharp knife to “butterfly” each chicken fillet, making sure to leave one side of each intact. (See p.121 for how to do this.) 2 In a small bowl, combine half of the ginger, half of the garlic and half of the spring onions. Place a quarter of this mixture inside each chicken fillet and fold them over to close around it. Use a cocktail stick or two to hold each one together. 3 In a shallow dish, combine the soy sauce and rice vinegar with the remaining ginger and garlic. Marinate the chicken in this mixture for 30 minutes, flipping them over halfway through. Remove the chicken from the marinade to a plate and set aside. 4 Pour the used marinade into a small saucepan. Add the honey and place over a medium-high heat. Bring to a gentle boil and reduce by half. Preheat the oven to 200˚C/180˚C fan/gas mark 6. 5 Cut four pieces of parchment paper into heart shapes. 6 Divide the pak choi between the four pieces of parchment. Place a chicken fillet on each and top each one with a squeeze of lime juice. Drizzle with the reduced marinade. 7 Seal the parcels by rolling up the edges, working from the centre of the heart down towards the point. Make sure they’re airtight with a little space between the filling and the top of the parcels. 8 Place on a baking tray and cook for 25-30 minutes until the parcels have puffed up. 9 Use scissors to snip them open carefully and garnish the chicken with the remaining spring onions. Serve with steamed rice. Per Serving 324kcals, 11.4g fat (3g saturated), 10.8g carbs, 4.4g sugars, 41.5g protein, 1.8g fibre, 1.046g sodium
x www.easyfood.ie
EF109_72-76_Parchment Recipes.indd 73
Mustard pork chops Serves 4
1 heaped tbsp Dijon mustard 4 heaped tbsp sour cream 65g plain flour Salt and black pepper 4 pork chops, trimmed of fat 1 tbsp oil 200g chestnut mushrooms, sliced 1 tsp thyme, finely chopped 1 tbsp parsley, chopped To serve: Mashed potatoes Broccoli 1 Preheat the oven to 150˚C/130˚C fan/gas mark 2. 2 In a bowl, whisk the mustard into the sour cream and set aside. 3 Place the flour in a second bowl and season generously. Dredge the pork chops in the seasoned flour, shaking off any excess. 4 Heat the oil in a large pan and seal the pork
chops on both sides until slightly browned. Remove from the pan, drain on kitchen paper and allow to cool. 5 Cut four pieces of parchment paper into heart shapes. Place a chop in the centre of each one. 6 Cover the top of each chop with a quarter of the mushrooms. Sprinkle with the chopped thyme and parsley and season with salt and black pepper. Dollop a quarter of the mustard cream on top of each one. 7 Seal the parcels by rolling up the edges, working from the centre of the heart down towards the point. Make sure they’re airtight with a little space between the filling and the top of the parcels. 8 Place on a baking tray in the centre of the oven and cook for 30 minutes. Remove from the oven and allow to rest for five minutes. 9 Use scissors to snip them open carefully and serve with mashed potatoes and broccoli. Per Serving 390kcals, 27g fat (9.9g saturated), 14.6g carbs, 0g sugars, 21.3g protein, 1.5g fibre, 0.151g sodium
Easy Food 73
21/01/2016 12:42
80 Easy Food
EF109_80-82_Wine.indd 80
FEBRUARY 2016
21/01/2016 11:26
cooking for fun wine pairing
Love
IS IN THE AIR
On the hunt for a special bottle to match your Valentine’s Day meal? Look no further…
www.easyfood.ie
EF109_80-82_Wine.indd 81
Easy Food 81
21/01/2016 11:26
e g n e l l a ChYOURSELF Show off your kitchen skills with this luxurious dish
86 Easy Food
EF109_86-87_Challenge Yourself.indd 86
Top eTaippotato
av If you h e this ricer, us h the s a to m s. potatoe
FEBRUARY 2016
21/01/2016 11:48
challenge yourself gnocchi
Homemade Parmesan gnocchi Serves 4
800g Desiree or Rooster potatoes Salt and ground white pepper 1 egg, lightly whisked 20g Parmesan, finely grated 300g plain flour, plus extra for dusting 1 Prick the potatoes a few times using a fork or the tip of a sharp knife. Place in the microwave and cook on full power for six minutes, then turn them over and cook for another four minutes. Use the fork or knife to check whether they are tender, cooking for another minute if needed. 2 Wait until the potatoes are cool enough to handle, then peel them and chop them into small chunks. 3 Transfer to a bowl and use a potato masher to mash until very smooth. Season with salt and white pepper. 4 Add the egg and stir with a wooden spoon until combined. Add the Parmesan and half of the flour and stir until combined. Add the remaining flour a little at a time, stirring after each addition until well combined and a firm dough forms. 5 Turn onto a lightly floured surface and knead until smooth. Line a baking tray with non-stick baking paper. Divide the dough into four equal portions. Roll each portion into a 2cm-thick sausage about 30cm long. Use a lightly floured knife to cut each sausage into 2cm pieces. 6 Lightly flour your hands and roll each piece of dough into a ball. Roll each ball against the tines of a floured fork, then place on the prepared baking tray. 7 Bring a large saucepan of salted water to the boil over a medium heat. Add onequarter of the gnocchi and cook for about three minutes or until they rise to the surface. As each one rises, use a slotted spoon to remove it and transfer it to a bowl. Cover with foil to keep warm. 8 Repeat with the remaining gnocchi, working in three more batches. 9 Serve the Parmesan gnocchi with your sauce of choice.
Per Serving 443kcals, 3.1g fat (1.2g saturated), 89.1g carbs, 2.6g sugars, 14.1g protein, 6.9g fibre, 0.114g sodium
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EF109_86-87_Challenge Yourself.indd 87
OUR FAVOURITE SAUCES
Mushroom cream sauce
Heat a knob of butter in a pan over a medium heat and cook ½ a sliced onion for 4-5 minutes until softened. Remove to a bowl. Heat another knob of butter in the same pan and cook 250g sliced chestnut mushrooms for 5-6 minutes until golden brown. Add to the onions and return the pan to the hob. Turn the heat to high. Add 4 tbsp hot vegetable stock and bubble for 2-3 minutes, using a wooden spoon to scrape any sticky bits from the bottom. Add 250ml light cream, ½ tbsp wholegrain mustard, a splash of Worcestershire sauce and 1 tbsp thyme leaves. Season well. Return the onions and mushrooms to the pan and cook for another 1-2 minutes, stirring, then toss through the gnocchi and serve.
a splash more milk if the sauce is too thick. Discard the garlic and sage. Toss the sauce with the gnocchi and serve.
These sauces are just as good served over pasta!
TURN TO P.122 FOR A STEP-BY-STEP GUIDE TO
making this gnocchi!
Quick beef ragù
Heat 2 tbsp olive oil in a large pan over a medium heat and cook 1 finely chopped onion for 6-7 minutes until soft. Add 3 crushed garlic cloves and cook for two minutes. Add 500g beef mince and season. Cook for 5-6 minutes, stirring and breaking it up with a wooden spoon, until lightly browned all over. Add two 400g tins of chopped tomatoes, 1 tbsp red wine vinegar and a pinch of sugar, then simmer for 45-60 minutes, stirring occasionally and adding a splash of beef stock if it begins to look dry. Once the ragù has thickened, stir in a drizzle of olive oil and season to taste. Toss through the gnocchi and serve with grated Parmesan.
Butternut squash, sage and pancetta sauce
Preheat the oven to 200˚C/180˚C fan/gas mark 6 and roast 1 medium peeled and chopped butternut squash for 30 minutes until soft. Transfer to a food processor and whizz to a smooth purée. Melt a large knob of butter in a saucepan over a medium-low heat. Add 4 sage leaves and 4 whole garlic cloves and cook for one minute. Turn the heat to medium, add 130g pancetta cubes and cook until just crisp. Add the puréed squash, stirring constantly until heated through. Slowly stir in 250ml milk. Turn the heat to low and simmer for five minutes. Add 100g grated Parmesan and season to taste. Add Easy Food 87
21/01/2016 11:49
eat r T YOURSELF!
Why make a whole stack when this single-serving pancake is the perfect treat for one?!
Dutch baby pancake Serves 1
A knob of butter 1 large egg, beaten 60ml milk ¼ tsp vanilla extract ½ tsp lemon zest 30g plain flour To serve: Fresh lemon juice 88 Easy Food
EF109_88_Treat your self.indd 88
Icing sugar Fresh berries Syrup or honey 1 Preheat the oven to 240˚C/220˚C fan/gas mark 9. Place the butter into an ovenproof frying pan (a 13cm pan works well) and set into the oven to melt. 2 Meanwhile, whisk together the remaining ingredients until smooth. 3 When the butter is foaming, swirl it
around the pan to coat evenly. 4 Pour in the batter and place back in the oven. Bake for 10 minutes until the pancake is puffed around the edges and golden brown. 5 Remove from the oven and squeeze over a bit of lemon juice. Top with icing sugar, fresh berries and a drizzle of syrup or honey. Per Serving 359kcals, 22.8g fat (12.6g saturated), 26.7g carbs, 3.5g sugars, 11.6g protein, 0.9g fibre, 0.215g sodium
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21/01/2016 14:48
Top Tip
t you pensive spice, bu Saffron is an ex nt a very small amou only need to use s ar last up to two ye here and it can cool, dry place. when stored in a
h c n e r F e Th FILES
Learn the art of French cooking with these simple and sumptuous recipes
90 Easy EasyFood Food
EF109_90-94_French.indd 90
FEBRUARY JANUARY 2016
21/01/2016 11:03
cooking for fun French recipes
Fish soup with garlicky rouille and croutons Serves 6 2 tbsp olive oil 2 onions, chopped 1 x 400g tin of chopped tomatoes 2 leeks, trimmed and finely chopped 2 garlic cloves, crushed 450g white fish fillets (such as cod, haddock, hake or sole), cut into small pieces 2 tbsp tomato purée 1 tsp cayenne pepper ½ tsp fennel seeds, crushed Salt and black pepper 350ml white wine 1l water A few sprigs of fresh thyme, rosemary, parsley and sage ½ tsp saffron threads 200g cooked and peeled prawns For the croutons: 1 baguette, sliced into thin rounds Olive oil 50g Emmental, grated For the rouille: 4 garlic cloves 1½ tsp salt 1 large egg yolk 2 tbsp lemon juice ½ tsp saffron ¼ tsp cayenne pepper 250ml extra-virgin olive oil 1 Heat the oil in a large pot over a medium heat and cook the onions for 10 minutes. 2 Increase the heat and add the tomatoes, leeks and garlic and cook, stirring occasionally, for 2-3 minutes unitl soft. 3 Add the fish and tomato purée, stirring gently to coat. Season with the cayenne, fennel and a good pinch of salt and pepper. 4 Stir in the wine and water. Tie the herb sprigs together with kitchen string and add to the pot. 5 Bring to the boil, then reduce the heat and simmer for 1½-2 hours. 6 Meanwhile, preheat the oven to 180˚C/160˚C fan/gas mark 4 and arrange the baguette slices in a single layer on a baking tray. Brush with olive oil and bake for 10-15 minutes until crisp, flipping halfway through. 7 Place all the rouille ingredients, aside from the oil, into a tall jug and whizz with a stick blender to combine. With the blender on, slowly add the oil until it comes together into a thick, mayonnaiselike consistency. www.easyfood.ie
EF109_90-94_French.indd 91
8 When the soup is done, remove the string of herb spigs (the leaves will have fallen off). Stir in the saffron threads and prawns. Heat through, then use the stick blender to purée until smooth. Or, transfer in batches to a blender to purée. 9 Ladle into bowls and top with a few baguette slices and some grated Emmental. Add a dollop of rouille before serving. Per Serving 713kcals, 51.8g fat (9.2g saturated), 24g carbs, 6.2g sugars, 31.5g protein, 3g fibre, 0.862g sodium
Chicken with creamy mushroom sauce Serves 4 2 tbsp olive oil 70g butter 1 large chicken, cut into 8 pieces Salt and black pepper 500g mushrooms, thinly sliced 1 large onion, chopped 4 garlic cloves, chopped 80ml Calvados (a French apple brandy, or use cider vinegar) 500ml cider 60g walnuts 700g firm eating apples, peeled, cored and roughly chopped 1 tsp Demerara sugar 400ml crème fraîche
To serve: Crusty baguette slices or mashed potatoes 1 Preheat the oven to 150˚C/130˚C fan/gas mark 2. Heat the oil and a small bit of the butter in a casserole dish over a medium-high heat. Season the chicken pieces and add to the hot pan, turning to brown on all sides. Remove from the pan and set aside. 2 Add the mushrooms and onion and cook for 5-7 minutes until just soft. 3 Stir in the garlic and cook for one minute. 4 Add the Calvados, scraping up any browned bits from the bottom as it bubbles. 5 Pour in the cider and bring to a simmer. Add the chicken and walnuts and cover with a lid. 6 Bake in the oven for 45-60 minutes until the chicken is tender. 7 When the chicken is almost done, heat the remaining butter in a frying pan over a medium-high heat. Add the apples and sugar and cook, stirring occasionally, for a few minutes until soft. 8 Stir the crème fraîche and apples into the chicken. Serve hot with crusty baguette slices or on a bed of mashed potatoes.
Per Serving 989kcals, 57g fat (23.2g saturated), 55.6g carbs, 37.4g sugars, 69.8g protein, 8.9g fibre, 0.325g sodium
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EAT WELL, Stay healthy by treating your body to the nourishing foods it craves
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21/01/2016 12:35
make it healthy immunity-boosting meals
From our guest editor: "Butternut and wholegrain rice contain those mighty B vitamins responsible for fueling our batteries and busy bods. Vitamin B3 in particular can help lift your mood, like daydreaming about James McEvoy, or making small changes to George Bush's Wikipedia page."
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The beef here cooks gently when the hot broth is poured over it in the serving bowls!
Beef is a great source of zinc, and zinc is important in the development of the white blood cells that defend the body. Plus, the protein from beef supports the body in building antibodies and fighting off infection.
Beef pho Serves 4-6
Caroline Salmane “Perfect food for a lazy, cold Saturday evening. The flavours and aromatics are something I recommend everyone try in this cold weather. I got my butcher to slice the beef very thinly which made it very easy for me. It’s a simple dish to prepare, but very visually impressive when I served it up to my husband and friends. It cost less than a takeaway for two and tasted even better. This is a definite winner in my recipe book!”
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2l beef stock 3cm piece of ginger, peeled and sliced 1 onion, thinly sliced 2 garlic cloves, sliced 3 star anise 1 tsp cinnamon 2 tbsp caster sugar 80ml fish sauce 375g flat rice noodles 400g beef fillet, very thinly sliced 80g bean sprouts
1 red chilli, deseeded and thinly sliced A small handful of mint leaves, chopped A small handful of coriander leaves, chopped 1 Combine the stock and 500ml of water in a saucepan. Add the ginger, onion, garlic, star anise, cinnamon, sugar and fish sauce. Bring to the boil, then reduce the heat to low and simmer, covered, for 20 minutes. 2 Strain the broth, discarding solids, then return the liquid to the pan. Cover and return to the boil. 3 Meanwhile, cook the noodles according to the packet instructions. Drain well. 4 Divide the noodles among warmed soup bowls, then top with the sliced beef. Pour over the hot soup mixture and top with the bean sprouts. Serve garnished with chilli, mint and coriander. Per Serving 258kcals, 5.2g fat (1.8g saturated), 25.5g carbs, 5.5g sugars, 28g protein, 1.9g fibre, 2.403g sodium
x FEBRUARY 2016
21/01/2016 12:45
make it healthy immunity-boosting meals make it healthy protein
Oats contain beta-glucan, a compound shown to activate immune cells that fight infectious microorganisms. Oats are also a source of immunity-building zinc.
Oh-so-seedy granola Serves 16 450g gluten-free oats 50g almonds, chopped 40g sunflower seeds 30g pumpkin seeds 3 tbsp chia seeds 100g maple syrup 120g coconut oil, melted 1 tsp vanilla extract ½ tsp ground cinnamon ½ tsp salt 4 tbsp raisins 4 tbsp dried cranberries 1 Preheat the oven to 150˚C/130˚C fan/gas mark 2. Place the oats, almonds and seeds in a large bowl. 2 In a smaller bowl, whisk together the maple syrup, coconut oil, vanilla, cinnamon and salt. Pour over the granola and mix well. 3 Spread the mixture out into a single layer on a baking sheet (or two, if needed) and bake for 30-35 minutes until golden brown, tossing every 10 minutes. 4 Remove from the oven and lightly toss www.easyfood.ie
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with the raisins and cranberries. Store in an airtight container for up to two weeks. Per Serving 245kcals, 13.5g fat (7.2g saturated), 27.3g carbs, 5.7g sugars, 5.7g protein, 4.2g fibre, 0.077g sodium
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