EASY FOOD ISSUE 113
SPECIAL HEALTHY FEATURE: LOW-SUGAR DINNERS AND DESSERTS
S ummer Special I scream, you scream...
100 FRESH RECIPES
ll
l
• COOL CUCUMBER RECIPES • VEGGIE BBQ • LOW 'N' SLOW OUTDOOR COOKING • NEW BURGER IDEAS • ICE CREAM INSPIRATIONS • HOMEMADE BABY FOOD •
THE
FOR ICE CREAM SUNDAES
BURGER BLING JAZZ UP THIS CLASSIC
Stea k s am bos
AUS $3.99 JUNE/JULY 2016 UK £2.90
JUNE/JULY 2016
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
ROI 33.20
EF113_01_COVER_SPINE.indd 1
p.83
Best Barbecue
LOW AND SLOW (we're talking brisket, ribs & pulled pork) HOMEMADE SAUCES VEGGIE BBQ
PARTY IDEAS EXPERT TIPS 02/06/2016 10:18
5 Charvey Lane Rathnew County Wicklow
EF113_02_IFC_Miller Brothers new.indd 2
T: 0404-32222 www.millerbros.ie sales@millerbros.ie
Ireland's Leading Stone Fabricator Stone by Nature. Stone by Name.
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Easy Food team
EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 287 8638 fave recipe: Steak sandwiches with horseradish mayo, p.83 EDITORIAL TEAM Staff writer Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Mini Asian duck sandwiches, p.69 Editorial intern Deirdre Hynes fave recipe: Blueberry pancakes, p.111
DESIGN Art Director Nikki Kennedy fave recipe: Apple crumble sundae, p.81 Design Intern Sewon Hwang fave recipe: Chicken Florentine, p.54 PHOTOGRAPHY & FOOD STYLING Charisse van Kan, Agnieszka Wypych, Pauline Smyth and Miriam Verdon. Some images from Shutterstock.com. PROPS Meadows & Byrne TEST KITCHEN Proudly built by QK Living www.qkliving.ie
Ice cream scoops? Check.
Caroline
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: Grilled Halloumi with a BLT salad, p.52 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Beer-glazed chicken wings, p.74
M E D I A
Okay, we may not always have the dependable weather that makes al fresco dining so quintessentially summery, but that doesn’t mean you can’t whip up a bit of sun in the kitchen. From the very best barbecue staples to fresh desserts, our Summer Special is chock-full of simple recipes to give you a real taste of the season. Start off with our ultimate guide to become a pitmaster at home, p.18, and learn the basics of the American South’s signature low ‘n’ slow cooking. This isn’t the “plop a burger on the barbecue” type of cookout; we’re talking perfectly pulled pork, sweet and smoky ribs and defies-the-odds-easy beef brisket. With a stack of napkins ready and a bit of patience, you’ll be on the way to these summertime comfort food classics. Of course, a good burger or sausage is always a crowd-pleaser, and we couldn’t call it a summer issue without some ideas for jazzing these up. Flip to p.59 for five clever burgers (you’ll thank us after sinking your teeth into the stuffed blue cheese burgers), and p.42 to try our new favourite Asian-inspired sausages.
ADVERTISING Sales Manager Sarah Currey scurrey@zahramediagroup.com t: +353 (0)1 287 8631 fave recipe: Cucumber mint gin fizz, p.84
Printed in the UK
Barbecue tongs? Check.
Uninterrupted sunny stretch? ...TBD.
Contributors Julie Sweeney and Aoife Howard
Easy Food is published by Zahra Media Group Ltd ISSN 1649-4253
Hello!
Our veggie options on p.36 prove that barbecuing isn’t only for the carnivores, but we do anticipate one feature proving contentious among food lovers across the board when we peg two summer tarts against one another. Flip to p.34 to choose if you’re on Team Sweet or Team Savoury. (But, hey, we’re not a fussy bunch; why not choose both!) Cool off with a selection of sensational ice cream sundaes, p.78, and for something a little more challenging, have a go at a retro staple: the mighty baked Alaska, p.86 (not to worry, though: we have handy step-by-step images to help you along). Looking for lighter ideas? Check out our low-sugar dinners and desserts for fresh summertime dining, p.109. With more than 100 easy seasonal recipes and plenty of our test kitchen’s best tips for fool-proof barbecuing, the Easy Food Summer Special is here to make this the most delicious summer yet! THE NEXT ISSUE...
G R O U P
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EF113_03_Ed's Letter.indd 3
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REGULARS 08 YOUR SAY
Your comments, photos and questions
10 FOOD BITES
News, products and cookbooks from the wonderful world of food
14 COMPETITIONS
Exciting things for you to win!
S ummer special
CONTENTS Apple and leek pork burgers
P.60
cucumbers Melon and cucumber ice pops
P.31
LARDER LUCK WHAT’S IN SEASON? 30 COOL AS A CUCUMBER
Add some crunch to your cooking with refreshing cucumber
34 PICK A SIDE
Celebrate the bounty of the season with a
stunning summer tart, whether you prefer sweet or savoury
4 Easy Food
EF113_04-05_Contents.indd 4
40 DINING AL FRESH-O
Simple fish tacos
P.71
Make the most of long summer evenings with this seasonal spread
42 BARBECUE MEAT MASTERCLASS
Be the best in class with these essential tips for beautiful barbecue
44 FANCY FRITTATAS
Cheap, quick, wholesome and healthy, jazz up your frittata with these tasty fillings
JUNE/JULY 2016
31/05/2016 12:51
WHAT’S FOR DINNER? KIDS’ KITCHEN 50 WEEKLY MENU PLANNER Keep it simple, keep it quick with our tasty midweek meals
Staff Writer Jocelyn Doyle heads West for the Connemara Mussel Festival
83 IN THE MANCAVE your teeth into this bad boy
Chill out during the good weather with
one of our refreshing summer cocktails
86 CHALLENGE YOURSELF This dessert defies all logic and is
guaranteed to delight and impress
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EF113_04-05_Contents.indd 5
Tasty, quick and easy dinners
107 OH MY GOODNESS
Healthy food blogger Aoife Howard
shares a wholesome ice cream creation
The ultimate recipes and tips to make you a pitmaster this summer
FRESH RECIPES
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P.68
FOR ICE CREAM SUNDAES JAZZ UP THIS CLASSIC
Think outside the barbecue box with these inventive recipes p.83 Steak sambos
UK £2.90 AUS $3.99 JUNE/JULY 2016
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
Lemon curd meringue pots
YOUR NEW SUMMER BBQ
BURGER BLING
EF113_01_COVER_SPINE.indd 1
P.18
BEST OF BARBECUE
100
THE
JUNE/JULY 2016
Get to grips with one of these beauties – there’s a burger for everyone!
P.87
104 15 WAYS WITH LIGHT SUMMER MEALS
SPECIAL HEALTHY FEATURE: LOW-SUGAR DINNERS AND DESSERTS
ROI 33.20
Double chocolate baked Alaska
restaurant kitchen
Summer Special
• COOL CUCUMBER RECIPES • VEGGIE BBQ • LOW 'N' SLOW OUTDOOR COOKING • NEW BURGER IDEAS • ICE CREAM INSPIRATIONS • HOMEMADE BABY FOOD
5 WAYS WITH BURGERS
right barbecue for you
impressed with skills worthy of any
FROM THE Cover EASY FOOD ISSUE 113
P.59
Learn how to choose and maintain the
MAKE IT HEALTHY!
84 THOSE LAZY, HAZY, CRAZY DAYS
I scream, you scream...
126 KITCHEN KNOW-HOW
These young cooks from Munster
Indulge yourself this Father’s Day and sink
P.109
an expert in the kitchen
98 APPRENTICE CHEF ALL-STARS
COOKING FOR FUN
You’ll skip right to dessert for these incredible ice cream sundaes
importance of staying hydrated
120 All the knowledge you need to become
beginner bakers
wholesome and filling midweek meal
SUNDAE BEST
Our Home Ec expert stresses the
These simple treats are ideal for
One star reader shares her favourite
P.78
with wholesome, homemade baby food
95 EASY JUNIORS
66 READER RECIPE
These low-sugar recipes are perfect for healthy summer eats
Give your children the best start in life
94 BE HYDRATION-HAPPY
64 EAT IRELAND
SWEET WITHOUT THE SUGAR
92 OH BABY, BABY
FROM OUR KITCHEN TO YOURS
Best Barbecue
LOW AND SLOW (we're talking brisket, ribs & pulled pork) HOMEMADE SAUCES VEGGIE BBQ
PARTY IDEAS EXPERT TIPS
P.83 COVER RECIPE
01/06/2016 16:21
P.36
MEAT-FREE BARBIE
...because summer barbecues aren’t just for the carnivores
P.58
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
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BEST OF
The ultimate barbecue recipes and top tips to make you a pitmaster this summer Recipes and information courtesy of Fire & Smoke by Rich Harris. Published by Kyle Books, €25.50/£19.99. This book is chock-full of over 120 mouthwatering recipes from chef and food stylist Rich Harris. From 18 Easy Food
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crowd-pleasers like sticky pork belly and short ribs to crafty desserts like toasted marshmallow ice cream, this book is all the motivation you’ll need to fire up the barbecue and embrace outdoor entertaining. We’ve included a few of our favourite recipes from the book over the next few pages, but trust us, it was hard to narrow down to just these few!
PHOTOGRAPHY Martin Poole
BARBECUE
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cooking for fun barbecuing
DIRECT V. INDIRECT GRILLING
These recipes are either cooked over direct or indirect heat, or occasionally a combination of both. Read on to learn the difference:
DIRECT GRILLING
Direct grilling is exactly what it says on the tin: the grill and food are positioned directly over the heat source. • This is what you probably think of as traditional barbecuing; it’s a way of cooking hard and fast, giving food an intense chargrilled flavour. It's best for quickly-cooked foods, like burgers and chicken fillets. • The biggest mistake people make is treating a barbecue like a griddle pan or frying pan and leaving a piece of meat sitting in one position, which can either lead to it burning or taking too long to cook. • People worry that they’ll lose that lovely charred crust, but that will come towards the end of cooking. Equally, if the heat is fairly moderate, it’s just as important to keep the food moving. • Rather than simply turning that lovely piece of meat in the same spot, turn and then move it to another part of the grill and you’ll get a deep char on the meat, resulting in better flavour.
INDIRECT GRILLING/HOT SMOKING
This is low and slow cooking, best for foods that need a long cooking time such as pulled pork or brisket. The heat source and the food need to be separated and the heat diffused to prevent the food from cooking too quickly.
INDIRECT GRILLING SET-UP
1 Build your fire as usual. When the coals glow white, push everything to one side. 2 Lay a foil tray filled with water next to the coals and set the grill over the top. 3 Lay another water-filled tray on the grill directly above the glowing coals. 4 The food goes on the empty half of the grill. 5 Airflow is important; to maintain a really low temperature (about 125˚C is ideal), keep the air intake at the bottom of the barbecue and exhaust at the top to a minimum. 6 Once your food has been added, close the lid and adjust the top and bottom vents to maintain a steady temperature.
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CHARCOAL
• Depending on the type of charcoal you’re using, and the type of barbecue or smoker, you may need to top up the fuel during indirect cooking. • This is where a chimney starter comes in really handy as it allows you to get the coals to the right temperature before topping them up. • Don’t try to add ‘cold’ charcoal or wood straight to the fire. Their initial burn will give off acrid smoke, tainting the flavour of the food.
IDEAL COOKING TEMPERATURES
This list is handy when consulting a digital read thermometer. It shows the temperature at which you need to remove the meat from the grill, and the final temperature you want after resting.
GETTING THAT SMOKY FLAVOUR
• If you want to increase the smoky flavour from low and slow cooking, add hardwood chunks to your charcoal. • Do ensure the wood is properly charred and only gently smouldering before you start cooking; if thick smoke is billowing it will give the food an acrid taste. • For faster recipes, apply smoking pellets directly to the coals, or soak smoking chips in warm water for 30 minutes before adding.
YOUR ULTIMATE BARBECUING KIT
■ DIGITAL PROBE THERMOMETER: There are loads of these on the market and some can be linked to a smartphone. Try a wireless probe, which is inexpensive and means that you can leave meat cooking and keep an eye on its progress without having to stand by the barbecue for hours. ■ LONG MATCHES: Because nobody likes burnt fingers. ■ CHIMNEY STARTER: This will help to get your barbecue fuel going quickly and efficiently, and is useful for topping it up during long cooks. ■ HEAVY-DUTY BLACK RUBBER GLOVES: For handling charcoal and making the neighbours think that you’re a bit sinister. ■ OLD, CLEAN TEA TOWELS: To help with handling extra large pieces of meat during cooking. ■ FOIL TRAYS OR OLD ROASTING TRAYS: To hold food as it cooks or for use as water trays for indirect cooking; foil trays are reusable, and both save ruining your nice nonstick trays. ■ SPRAY BOTTLE: For spritzing meat to keep it moist during cooking, and to remove any excess smoke particles (which can make the meat bitter). Also handy to fill with oil for spraying the bars on the grill. ■ 1-2 OLD, HEAVY-BASED SAUCEPANS: For cooking sauces on the grill.
BEEF AND LAMB
RARE Temperature out of the barbecue: 50°C Temperature after resting: 56°C MEDIUM RARE Temperature out of the barbecue: 56°C Temperature after resting: 62°C MEDIUM Temperature out of the barbecue: 62°C Temperature after resting: 68°C WELL DONE Temperature out of the barbecue: 68°C Temperature after resting: 72°C
PORK
MEDIUM Temperature out of the barbecue: 60°C Temperature after resting: 70°C WELL DONE Temperature out of the barbecue: 70°C Temperature after resting: 80°C
CHICKEN AND TURKEY
Temperature out of the barbecue: 68°C Temperature after resting: 75°C Easy Food 19
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22 Easy Food
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cooking for fun barbecuing
PULLED PORK
S: MAKE IT YOUR illies ch n ee gr e Swap th kimchi for a spoonful of
Serves 6-8
“Proper pulled pork relies on very little additional flavour, just a simple dry rub and a long, slow cook over gently smouldering wood and charcoal. Ask your butcher for a half shoulder of pork with the skin, chine bone and any rib bones removed. You should be left with a large piece of pork with a decent layer of fat on the outside and a single shoulder blade bone running through the middle.” 3kg prepared half shoulder of pork For the dry rub: 2 tbsp black pepper 1 tbsp salt 1 tbsp demerara sugar 1 tbsp paprika To serve: Brioche rolls or potato rolls Coleslaw Barbecue sauce 1 Remove the pork from the fridge an hour before cooking and preheat the barbecue or smoker for indirect grilling. 2 Put the rub ingredients in a mortar and grind to a fine powder with a pestle. Lay the pork bone-side down in an old large roasting tray and coat evenly in the rub. Set the tray on the grill, close the lid and cook for four hours or until the pork has a deep mahogany-coloured bark. 3 Remove the pork from the barbecue or smoker and wrap tightly in foil, then return to the barbecue or smoker and cook for 2-3 hours until it reaches an internal temperature of 90°C. 4 Remove and leave to rest, wrapped in the foil, for 30 minutes. 5 Unwrap the pork and pour the resting juices into a large bowl. Wearing disposable gloves, or using two forks, carefully pull the meat into thick strands, discarding the large pieces of fat and the bone as you go. Toss the meat in the resting juices and serve in brioche rolls or potato rolls with chipotle slaw and barbecue sauce. Per Serving 852kcals, 48g fat (15.6g saturated), 27.8g carbs, 5.9g sugars, 68.3g protein, 1.7g fibre, 1.418g sodium
CHILLI CHEESE BURGERS Serves 8
“The secret to a good beefburger is simplicity; great beef, simply seasoned and cooked well. I use a mixture of three different cuts: rump steak www.easyfood.ie
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for richness, and short rib and brisket for texture and fat. The fat is crucial as it keeps it moist and makes a difference to the flavour. Be as gentle as possible when you shape the patties to avoid compressing the meat; you want the burger to fall apart as you eat it rather than being dense and chewy. Finally, just like a good steak, make sure you rest the burgers before serving them.” For the patties: 800g rump steak, coarsely minced 400g beef short rib meat, coarsely minced 400g brisket, coarsely minced 1 tbsp salt For the sauce: 2 tbsp tomato ketchup 2 tbsp American mustard 2 tbsp mayonnaise 2 gherkins, finely chopped To serve: 8 slices of extra-mature Cheddar cheese 8 green chillies 8 potato buns or brioche burger buns, split 2 baby gem lettuces, leaves separated, washed and dried 1 Before you start, make sure the beef is well chilled; you’ll need to work quickly to prevent the fat from melting in your hands. Season the beef evenly with the salt, gently combining everything
with your hands. Divide the mixture into eight equal piles (to make sure they’re all the same size, it’s best to weigh them as you go; they should be 200g each). 2 Gently shape the beef into balls and then press lightly into 1.5cm-thick rounds. Sandwich each burger between two squares of greaseproof paper, then chill for an hour. 3 Combine the sauce ingredients in a bowl and set aside. 4 Preheat the barbecue for direct grilling and remove the burgers from the fridge 15 minutes before cooking. 5 Cook the burgers for 6–7 minutes, turning 2–3 times during cooking. After the last turn, top each burger with a slice of cheese and close the lid for a couple of minutes. Transfer the burgers to a wire rack to rest for five minutes. 6 While the burgers are resting, grill the chillies for 4–5 minutes until lightly charred and softened. Remove from the grill and finely slice. 7 Toast the buns cut-side down on the grill for a minute until golden and lightly toasted. 8 To assemble, spread the bottom half of each roll with the sauce, top with a couple of lettuce leaves and lay a burger on top. Top with the chillies, then add the tops of the buns and press down lightly.
Per Serving 653kcals, 26.9g fat (9.5g saturated), 27.6g carbs, 6.3g sugars, 72.6g protein, 1.6g fibre, 1.444g sodium
x Easy Food 23
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4 x 450g large beef short ribs 1 carrot, peeled and roughly chopped 1 celery stick, roughly chopped 1 onion, roughly chopped 6 garlic cloves, bashed 4 star anise 500ml smoked beer, porter or other dark beer 500ml beef stock 150ml quick sharp barbecue sauce or other tangy barbecue sauce For the slaw: 2 parsnips, peeled and coarsely grated 2 carrots, peeled and coarsely grated 1 red onion, coarsely grated ½ small celeriac, peeled and coarsely grated 1 tsp salt ½ tsp caster sugar Juice of 1 lemon 3 tbsp mayonnaise 2 tsp wholegrain mustard 2 tbsp chives, finely chopped Salt and black pepper Gherkins
BEEF SHORT RIBS WITH SMOKED BEER AND ROOT VEGETABLE SLAW Serves 4
“Short ribs are a fantastic cut of beef but need to be cooked low and slow. The result is beautifully tender, intensely flavoured beef
28 Easy Food
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with a rich barbecue sauce. You can cook the ribs up to the chilling stage a day ahead, so that when your guests turn up the ribs just need to be heated through and basted with the sauce. I normally use a dark, porter-style beer as the toasted malt flavour works really well with the beef.”
1 Preheat the oven to 150˚C/130˚C fan/gas mark 2. Lay the ribs in a large roasting tin with the vegetables, garlic and star anise. Bring the beer and stock to the boil in a saucepan, then pour over the ribs. Cover the tin tightly with foil and cook for four hours. 2 Set aside to cool. Once the liquid has cooled to room temperature, remove the ribs and transfer to a tray or large plate. Cover with cling film and chill in the fridge for two hours or overnight if possible. 3 Strain the liquid from the roasting tin into a clean pan and skim off as much fat as possible. Bring to the boil and then reduce by two-thirds until thickened and glossy. Remove from the heat and whisk in the barbecue sauce. 4 Preheat the barbecue for direct grilling. 5 Meanwhile, combine all the slaw ingredients in a large bowl, season to taste and set aside. 6 Unwrap the ribs, brush with the sauce and then grill for 10 minutes, turning and basting with the sauce regularly. 7 Remove the ribs from the heat, give them a final brush then serve with the slaw, the remaining sauce and gherkins on the side. Per Serving 524kcals, 15.2g fat (4.7g saturated), 49.8g carbs, 20.5g sugars, 37.9g protein, 7.1g fibre, 1.678g sodium
x JUNE/JULY 2016
31/05/2016 16:01
What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
30-38
IN THIS SECTION COOL AS A CUCUMBER P30 Add some crunch to your cooking with refreshing cucumber, perfect for light summer dishes
www.easyfood.ie
EF113_XX Intro Pages New.indd 29
PICK A SIDE P34
Celebrate the bounty of the season with a stunning summer tart, sweet or savoury
MEAT-FREE BARBIE P36
...because those summer barbecues aren't just for the carnivores
Easy Food 29
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30 Easy Food
EF113_30-32_What's In Season.indd 30
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love
what's in season? cucumber
CUCUMBERS MAKE IT YOURS: Try adding a squeeze of lime juice to the dressing for some extra acidity.
CUCUMBERS LOVE… ❤ DILL ❤ CORIANDER ❤ NATURAL YOGHURT ❤ OILY FISH ❤ GARLIC ❤ CHILLIES ❤ EGGS ❤ MINT ❤ FETA ❤ VINEGAR ❤ LEMON ❤ TOMATOES
Melon and cucumber ice pops Makes 12 ½ a large honeydew melon, peeled, deseeded and chopped 1 cucumber, peeled, deseeded and chopped Juice of 1 lime 2 tbsp sugar 7-8 mint leaves 12 wooden ice lolly sticks 1 In a food processor or blender, whizz all of the ingredients together. 2 Drain the mixture through a fine mesh sieve, squeezing out as much liquid as possible. 3 Pour into ice lolly moulds, then cover and freeze for 6-8 hours until solid, sticking in the wooden sticks after an hour or so. 4 To remove the ice pops from the moulds, run tap water around the sides for a few seconds. Per Serving 33kcals, 0.1g fat (0g saturated), 8.5g carbs, 6.8g sugars, 0.5g protein, 0.8g fibre, 0.011g sodium
x www.easyfood.ie
EF113_30-32_What's In Season.indd 31
Asian smashed cucumbers Serves 4 1 tsp salt 2½ tsp sugar 2 tsp sesame oil 1 tbsp light soy sauce 1½ tbsp rice vinegar 4 garlic cloves, crushed 2 large cucumbers 2 tsp chilli oil 2 tsp sesame seeds 4 tbsp fresh coriander, chopped 1 fresh red chilli, chopped (optional) 1 In a bowl, combine the salt, sugar, sesame oil, soy sauce, rice vinegar and crushed garlic.
Stir until the sugar and salt are completely dissolved, then set aside. 2 On a cutting board, lay a large knife flat against a cucumber and smash it lightly with your other hand, cracking it open and smashing it into sections. Repeat along its full length. Once the whole cucumber is completely open, cut the sections into bitesized pieces. Repeat this process with the second cucumber. 3 In a large bowl, mix the cucumbers with the prepared dressing and chilli oil and toss to coat well. Garnish with the sesame seeds, coriander and chilli, if using. Per Serving 90kcals, 5.2g fat (0.6g saturated), 9.8g carbs, 5.1g sugars, 1.8g protein, 1.1g fibre, 0.814g sodium
x Easy Food 31
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Celebrate the bounty of the season with a stunning summer tart, whether sweet or savoury
Summer strawberry tart with crème pâtissèrie Serves 6-8 1 x sheet of frozen shortcrust pastry, thawed 3 large egg yolks, plus 1 whole egg 300ml fresh milk 100g sugar 3 tbsp cornflour 1 tsp vanilla extract 50g unsalted butter, at room temperature, cut into cubes To finish: 500g fresh strawberries, hulled 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Use the pastry to line a 23cm round springform tin. Trim any excess from the sides. 2 Line the pastry with greaseproof paper and fill with baking beans or uncooked rice. Bake for 20 minutes, then remove the paper and baking beans or rice. 3 Beat the whole egg and brush it over the pastry. Bake for 10 minutes, then leave to cool. 4 Bring the milk to a simmer in a small saucepan over a medium heat. 5 In a heavy-bottomed saucepan, whisk the yolks, sugar and cornflour until thick and pale. Whisking constantly, very slowly drizzle one quarter of the hot milk onto the yolks. Then, still whisking, pour in the rest of the liquid in a steady stream. 6 Put the pan over a medium heat and, whisking vigorously, bring the mixture to the boil. Keep the mixture at a boil, whisking constantly, for 1-2 minutes, then remove the pan from the heat and scrape the pastry cream into a clean bowl. Allow to cool slightly for two minutes. 7 Stir in the vanilla extract. Stir the butter into the hot pastry cream until melted and incorporated. 8 Press a piece of cling film against the surface of the cream to create an airtight seal and place the pastry cream into the fridge to chill thoroughly. 9 When ready to serve, spread the pastry cream into the baked pastry case and arrange the strawberries over the top. Per Serving 381kcals, 21.3g fat (12.5g saturated), 43.4g carbs, 22.5g sugar, 6g protein, 2g fibre, 0.156g sodium
34 Easy Food
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31/05/2016 16:34
what's in season? summer tarts
Summer tomato tart with goat’s cheese Serves 6-8 3 large ripe tomatoes, sliced 1 x sheet of frozen shortcrust pastry, thawed 1-2 tbsp Dijon or wholegrain mustard 2 tbsp olive oil Salt and black pepper 2 tbsp fresh thyme leaves 250g fresh goat’s cheese, sliced into rounds 1 Lay out some sheets of kitchen paper and spread the tomato slices out on top for 10-15 minutes to remove some moisture. 2 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Use the pastry to line a 23cm round springform tin. Trim any excess from the sides. 3 Spread an even layer of mustard over the bottom of the tart dough and allow it to sit for 3-4 minutes to dry out. 4 Arrange the tomatoes over the mustard in a single layer. Drizzle the olive oil over the top and season with salt and pepper. 5 Sprinkle with some thyme, then top with the goat’s cheese and more of the thyme. 6 Bake for 30 minutes, reducing the heat to 200˚C/180˚C fan/gas mark 6 for the final 10 minutes. The tart is ready when the dough is cooked, the tomatoes are tender and the cheese is golden-brown. If the cheese doesn’t brown as much as you’d like it, place the tart under a hot grill for 3-4 minutes. Per Serving 405kcals, 28.5g fat (16.5g saturated), 24.1g carbs, 2.6g sugar, 14g protein, 1.9g fibre, 0.422g sodium
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Easy Food 35
02/06/2016 14:53
Halloumi and pesto burgers Serves 2 Juice of ½ a lemon 1 x 250g block of Halloumi, sliced 1 tsp smoked paprika Black pepper 2 wholemeal baps, split open 2 tbsp fresh green or red pesto
1 ripe tomato, sliced 1 cooked beetroot, sliced Baby spinach 1 Squeeze the lemon juice over the slices of Halloumi and season with smoked paprika and a generous amount of black pepper. 2 Cook the Halloumi on the barbecue for 4-5 minutes per side until lightly charred.
MEAT-FREE
BARBIE
3 Spread the wholemeal baps with pesto and load them with slices of tomato and beetroot. Add the barbecued Halloumi and top with baby spinach leaves.
Per Serving 607kcals, 39.7g fat (24.3g saturated), 30g carbs, 6.5g sugars, 34.3g protein, 4.8g fibre, 1.357g sodium
Top Tip
i the Halloum Don’t season ite qu y ad it is alre with salt, as salty.
...because summer barbecues aren't just for the carnivores
36 Easy Food
EF113_36-38_Veg BBQ.indd 36
JUNE/JULY 2015
31/05/2016 16:55
what's in season? vegetarian barbecue
Garlic Parmesan courgettes Serves 4 4 courgettes 50g butter, softened 2 garlic cloves, crushed 1 tbsp fresh parsley, chopped Salt and black pepper 80g Parmesan, grated 1 Preheat the barbecue and lightly oil the grate. 2 Cut each of the courgettes in half crosswise, then slice each half lengthwise into three slices.
3 In a bowl, combine the butter, garlic and parsley. Season with a pinch of salt and some black pepper. Spread this mixture onto both sides of each courgette slice. 4 Place the slices of courgette on the barbecue and cook for 3-4 minutes. Turn the courgette slices over and sprinkle with the grated Parmesan. 5 Cook for 3-4 minutes longer until the cheese has melted and the courgette slices are cooked through.
Per Serving 189kcals, 14.8g fat (9.3g saturated), 8g carbs, 3.4g sugars, 9.1g protein, 2.3g fibre, 0.317g sodium
Try our m mushroo ean b ck la b and 3, .6 p , burgers reat g r e th o n for a tion! veggie op
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Easy Food 37
31/05/2016 16:55
BARBECUE
MEAT MASTERCLASS Be the best in class with these essential tips for beautiful barbecue
42 Easy Food
EF113_42-43_Butcher Block.indd 42
JUNE/JULY 2016
01/06/2016 12:58
what's for dinner? butcher advice What meats should I go for to provide a good selection at my barbecue? Chicken and beef are the obvious crowdpleasers, but pork shouldn’t be neglected or restricted solely to the realm of sausages. Try pork and pineapple skewers, or pork chops with a teriyaki glaze. What types of sausage would you recommend for a barbecue other than the standard variety? Toulouse sausages are made with red wine and lots of garlic. They can be difficult to get your hands on in Ireland but are definitely worth a search. Fresh chorizo sausages are easier to find and are great for those of you who fancy something a little spicier, while a German bratwurst makes for a flavoursome alternative. If you fancy taking the road less travelled, you can branch out into other meat sausages such as beef or venison — just go with your gut and see what you can find. What are the most important things to remember when barbecuing sausages? Buy good quality sausages with a fair amount of fat as this will keep them moist during cooking; there’s nothing worse than a dry, cremated sausage. As with everything on the barbecue, temperature is important. If your grill is too hot, the skins on the sausages will shrink and burst before the insides even start to cook; alternatively, if the barbecue isn’t hot enough, you will be left with pale, unappetising sausages, which will shrivel up the moment they leave the grill. Turn the sausages every few minutes to get an even colour all over. What cuts of chicken would you recommend other than chicken fillets? Chicken thighs are full of flavour and work well on the barbecue. They take longer to cook than chicken fillets, but are worth the effort. Try marinating them in lemon, chilli, garlic and honey for an hour or two before grilling — this gives the thighs a kick as well as a sublime sticky coating. Chicken wings are great if you’re having loads of people over — they require minimal preparation and make perfect finger food. Do I need to par-cook wings or drumsticks before putting them on the barbecue? Par-cooking wings and drumsticks is a good idea if you’re pressed for time, and www.easyfood.ie
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it also helps to keep the meat moist. Put them in a pot of cold salted water and bring to a boil over a medium-high heat. Boil for 1-2 minutes (wings will only need a minute), then remove, toss in a little oil and seasoning and place on the barbecue. However, if you’re confident about the temperature of your barbecue, feel free to grill from raw. Seal the meat on a hot part of the grill and then transfer to an area of medium heat, turning every 3-4 minutes. If cooking from raw, drumsticks will take 20-25 minutes and wings 15-20, but always check that the meat is cooked through before serving. What are the most important things to remember when barbecuing chicken? Chicken can carry food poisoning bacteria, so the most important thing to remember is to cook it through fully. Take the meat off the grill and check it with a meat thermometer; the centre should be at least 75˚C. Alternatively, pierce the thickest part of the meat: as with any roasted meat, the juices should run clear. While undercooking chicken is a no-no, it’s also important that you don’t overcook it and make it tough. Get familiar with your grill and you’ll soon get to know how long to cook it. For chicken fillets, it's best to either butterfly them or bash them into an even thickness; this means that no part of the meat is incinerated while the rest is still clucking. What types of burger would you recommend, other than beef? Lamb burgers work great on the barbecue as the fat takes on a beautiful smoky flavour and keeps the burger moist. Try doing a take on a lamb kofta: spice the minced lamb with curry powder and garlic and serve with tzatziki. What are the most important things to remember when barbecuing burgers? Like chicken, minced meat is a high-risk food in terms of bacteria. Always cook burgers through fully, unless you’ve acquired your beef from a reliable butcher and have had it freshly minced. A common mistake is to make your raw patty the same size as your bun; always make the burger a little larger and, after the meat shrinks during cooking, it will be the perfect size for your bun.
I’m looking for something a bit different. Are there any unusual meats you would recommend for a barbecue? Venison on the barbecue is delicious and you can treat it in just the same way you would on a pan. Let a 3cm-thick venison fillet come up to room temperature. Drizzle with a little oil, salt, pepper and thyme and flash it on a hot barbecue for just two minutes per side. Remove to a plate and rest for five minutes before serving with barbecued veg. What’s your number one rule for barbecuing any meat? Don’t play with your food! Try not to poke or press any meats you have on the barbecue — using a fork to pierce or grab sausages is a big no-no! You will squeeze the juices out of the meat and the finished result will then be dry and lifeless.
BÁNH-MÌ STYLE SAUSAGE HOT DOGS Serves 6
4 tbsp sweet chilli sauce 2 tsp fish sauce Juice of ½ a lime 6 good-quality pork sausages 6 petit pain baguettes, split ¼ head of iceberg lettuce, shredded 1 carrot, grated 1 cucumber, halved, deseeded and thinly sliced Small bunch of fresh coriander, roughly chopped 1 In a bowl, combine the sweet chilli sauce, fish sauce and lime juice. 2 Turn the barbecue to a high heat. When hot, add the sausages. 3 Cook, turning every few minutes, for 12-15 minutes or until the sausages are browned all over and cooked throughout. Add the sausages to the sauce mixture in the bowl, turning to coat. Set aside for 10 minutes. 4 Divide the lettuce between the baguettes. Top with the sausages, grated carrot and cucumber. Drizzle with the remaining sauce and scatter with coriander to serve. Per Serving 228kcals, 4.3g fat (1.2g saturated), 37.8g carbs, 2.6g sugars, 9.2g protein, 1.8g fibre, 0.592g sodium
x Easy Food 43
01/06/2016 13:00
Fancy
FRITTATAS
Cheap, quick, wholesome and healthy, jazz up the humble frittata with these tasty fillings Tapas frittata Serves 6-8
4 medium potatoes, skins on, scrubbed and sliced 3 tbsp olive oil 1 red onion, chopped 1 red and 1 orange/yellow pepper, deseeded and sliced Salt and black pepper 100g spicy chorizo, roughly chopped 1 tsp paprika ½ tsp chilli flakes 1 tsp dried oregano 6 eggs 3 tbsp cream 90g mature Cheddar, grated To serve: Tomato salsa
URS: MAKE IT YO d black pe op ch e m Add so paprika, e th ith olives along w d. de ano, if sire chilli and oreg you , m ea cr ve If you don’t ha e milk. can substitut 44 Easy Food
EF113_44-48_Frittatas.indd 44
1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Bring a large pot of salted water to the boil. Add the potatoes and cook for 4-5 minutes until just fork tender. Drain thoroughly and pat dry with kitchen paper. Set aside to cool. 3 Heat one tablespoon of oil in an ovenproof frying pan and cook the onions for 4-5 minutes until softened. Add the peppers and cook for 3-4 minutes. Season with salt and black pepper, then transfer to a plate and set aside. 4 In the same pan, heat two tablespoons of olive oil. Brown the chorizo and potatoes on all sides, working in batches if necessary. Season generously with salt and black pepper. Add the paprika, chilli and oregano. Return the onion and peppers to the pan and toss everything together. 5 In a mixing bowl, whisk together the eggs, cream, salt and pepper. Fold through the grated Cheddar. Pour the egg mixture into the pan over the chorizo and vegetable filling. 6 Cook over a medium-low heat for 4-5 minutes, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the outsides of the frittata are just set but the centre is still wobbly. Transfer to the oven and cook for 8-10 minutes or until the frittata is set. 7 Remove from the heat and allow to rest for 4-5 minutes, then transfer to a chopping board and cut into wedges. Serve warm or at room temperature with some tomato salsa for dipping.
Per Serving 257kcals, 14.6g fat (4.3g saturated), 20.2g carbs, 2.8g sugars, 12.2g protein, 3.2g fibre, 0.298g sodium
JUNE/JULY 2016
01/06/2016 09:51
larder luck frittatas
Smoked salmon, kale and cottage cheese frittata Serves 6
1 tbsp olive oil 2 leeks, finely chopped 5 spring onions, finely sliced 2 garlic cloves, crushed 70g kale, stems removed, finely chopped 1 small bunch fresh dill, finely chopped (reserve some leaves to garnish) 2 tbsp fresh parsley, finely chopped 6 large eggs 50g Feta, crumbled 200g cottage cheese Salt and black pepper 100g smoked salmon, cut into strips 1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. 2 Heat the oil in a 23cm ovenproof frying pan over a medium-low heat. Cook the leeks, spring onions and garlic for five minutes. 3 Stir in the kale, dill and parsley and cook for a further five minutes or until softened. Transfer to a bowl and set aside. 4 In a large bowl, beat the eggs with the Feta and 150g of the cottage cheese. Season generously with salt and black pepper. Mix together.
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5 Clean the frying pan and spray or oil again. Place over a low heat. Scatter about half of the leek and kale mixture on the pan and then add a few strips of smoked salmon. 6 Pour some of the beaten egg over the top and shake the pan so that the egg covers all of the ingredients. 7 Layer the remaining vegetables and salmon over the top. Add the rest of the egg and top with spoonfuls of the remaining cottage cheese. Season with black pepper and scatter with some dill. 8 Cook over a medium-low heat for 4-5 minutes, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the outsides of the frittata are just set but the centre is still wobbly. Transfer to the oven and cook for 8-10 minutes or until the frittata is set. 9 Remove from the heat and allow to rest for 4-5 minutes, then transfer to a chopping board and cut into wedges. Serve warm or at room temperature. Per Serving 200kcals, 10.7g fat (3.7g saturated), 10.2g carbs, 2.3g sugars, 16.8g protein, 1.5g fibre, 0.678g sodium
Easy Food 45
01/06/2016 09:51
68 Easy Food
EF113_68-74_BBQ.indd 68
JUNE/JULY 2016
01/06/2016 10:12
cooking for fun barbecue
Summer BARBECUE YOUR NEW
Think outside the barbecue box with these inventive menus
Mini Asian duck sandwiches Serves 8 For the slaw: 2 large carrots, cut in matchsticks ½ head of red cabbage, shredded 2 tbsp sugar 2 tsp salt 4 tbsp rice wine vinegar Juice of 1 lime Salt and black pepper For the spicy aioli: 100g mayonnaise 1 garlic clove, crushed Juice of ½ a lime 2 tsp hot sauce For the duck: 4 duck breasts, skin left on 70g runny honey 3cm piece of fresh ginger, grated 30ml soy sauce 1 tsp Chinese five spice 2 garlic cloves 1 tbsp sesame oil To assemble: 8 small dinner rolls Fresh coriander 1 In a bowl, combine all of the ingredients for the slaw and stir together. Cover with cling film and set aside. 2 In a small bowl, combine all of the ingredients for the aioli and stir together. Cover with cling film and set aside. 3 Using a sharp knife, score the skins of the www.easyfood.ie
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duck breasts in a criss cross pattern. Dry the breasts with kitchen paper, season well and set aside. 4 In a bowl, combine the honey, ginger, soy sauce, five spice, garlic and sesame oil. 5 Preheat the barbecue and brush the grates with oil. Place the duck breasts on the barbecue, skin-side down. Cook for 15 minutes, brushing with the marinade throughout. Move the breasts around every few minutes to avoid sticking. 6 When ready, thinly slice the duck breasts. 7 Pile some of the slaw onto the dinner rolls. Top with the sliced duck and some fresh coriander and drizzle with spicy aioli. Per Serving 354kcals, 11.9g fat (1.3g saturated), 34.6g carbs, 14.9g sugars, 26.4g protein, 2.4g fibre, 1.096g sodium
of the lime sauce. 2 Place the peaches, sugar side down, on the centre of the barbecue. Cook for 4-5 minutes or until golden brown. Remove from grill. 3 Serve the peaches with the vanilla ice cream and drizzle with the remaining sauce.
Per Serving 248kcals, 8.2g fat (4.9g saturated), 44g carbs, 40.2g sugars, 3.5g protein, 2.3g fibre, 0.059g sodium
MAKE IT YOURS: Try replacing the peaches with slices of fresh pineapple, or use a mixture.
x MAKE IT YOURS: This recipe also works well with steak!
Grilled peaches with lime Serves 8 8 ripe peaches, halved and pitted 4 tsp brown sugar 1 tsp ground ginger Zest and juice of 1 lime 7 tbsp honey 8 scoops vanilla ice cream 1 In a small bowl, combine the lime zest, juice and honey. Dip the cut side of each peach half into the lime mixture, then dust with some sugar and ginger. Reserve the rest Easy Food 69
02/06/2016 14:56
Sundae Best These ice cream concoctions are the perfect treat any day of the week
78 Easy Food
EF113_78-82_Sundae Best.indd 78
JUNE/JULY 2016
01/06/2016 10:18
cooking for fun ice cream
Sundae cupcakes Makes 7
For the cupcakes: 110g butter, at room temperature 110g caster sugar 2 eggs, lightly beaten 1 tsp vanilla extract 110g self-raising flour 1-2 tbsp milk To serve: Vanilla, mint chocolate chip and strawberry ice creams, slightly softened Chocolate dessert sauce Hundreds and Thousands Cocktail or Maraschino cherries Wafers 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4 and line seven of the cups in a 12-cup muffin tin with paper cases. 2 Beat the butter and sugar in a mixing bowl for a few minutes until light and fluffy. Gradually beat in the eggs until combined, then beat in the vanilla extract. 3 Beat in the flour until just incorporated, then stir in the milk to loosen the mixture. 4 Divide the batter among the cases and bake for 10-15 minutes, until a skewer inserted into the centre comes out clean. Leave to cool completely to room temperature. 5 When the cupcakes have cooled, add a round scoop of softened ice cream to the top of each. You want the ice cream to be easily scoopable, but not too runny. 6 Transfer the cupcakes to the freezer for 30 minutes for the ice cream to firm up. 7 When ready to serve, remove from the freezer and leave to sit at room temperature for five minutes. Top with chocolate dessert sauce, Hundreds and Thousands and a cherry. Add a wafer to each. Per Serving 309kcals, 16.3g fat (9.9g saturated), 37.9g carbs, 28.9g sugars, 4.7g protein, 1.1g fibre, 0.123g sodium
Monkey business Serves 4
For the peanut butter sauce: 100g caster sugar 2 tbsp water 60g butter 60ml double cream 1 tbsp smooth peanut butter www.easyfood.ie
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To serve: 500ml salted caramel ice cream 4 small ripe bananas, halved vertically Toffee popcorn A handful of salted peanuts, chopped Chocolate dessert sauce 1 Combine the sugar and water in a saucepan over a medium heat. Cook for five minutes, without stirring, until the sugar is golden. 2 Stir in the butter and cream until combined.
Bring to a simmer, then remove from the heat and stir in the peanut butter. 3 Add a few scoops of salted caramel ice cream to four long, shallow dishes. Add a banana slice to each side of the ice cream. Top with the popcorn and peanuts and a drizzle of the peanut butter and chocolate sauces. Per Serving 563kcals, 32.2g fat (17.4g saturated), 68.5g carbs, 54.2g sugars, 7.1g protein, 4g fibre, 0.174g sodium
Easy Food 79
01/06/2016 10:19
Those lazy, hazy, crazy days Chill out during the good weather with one of our refreshing summer cocktails
MAKE IT YOURS: For a more grown-up flavour, add a 5cm piece of peeled, grated ginger with the lime juice and strawberries.
Strawberry limeade
Cucumber mint gin fizz
Makes about 1½ litres
Makes 1
Combine 250ml water and 200g sugar in a small pot and bring to a boil over a high heat. Cook for 3-4 minutes, stirring, until the sugar has dissolved completely. Remove from the heat and allow to cool. In a blender, combine the cooled simple syrup with 250ml freshlysqueezed lime juice (juice of about 8-10 limes) and 600g sliced strawberries. Blend until smooth, then pour through a fine mesh sieve. Pour the strawberry limeade into a pitcher and stir in 350ml sparkling water. Taste and add more water, if necessary. Cover and keep chilled in the fridge until ready to serve. Serve garnished with ice cubes, sliced strawberries and lime wedges.
Combine 250ml water, 200g sugar and a handful of torn mint leaves in a small pot and bring to a boil over a high heat. Cook for 3-4 minutes, stirring, until the sugar has dissolved completely. Remove from the heat, cover the pot and allow the mint to infuse the syrup for 30 minutes. Pour the syrup through a fine mesh sieve and discard the mint leaves. Store the minted syrup in the fridge until ready to use. When ready to serve, place some ice cubes in a tall glass and add 30ml lime juice, 60ml gin and 30ml of the minted syrup. Top up with sparkling water and garnish with sliced cucumber and lime. Add some more minted syrup to taste, if desired.
Per Serving 167kcals, 0.6g fat (0g saturated), 41.9g carbs, 39.1g sugar, 1g protein, 2.2g fibre, 0.01g sodium
Per Serving 285kcals, 0.2g fat (0g saturated), 34.7g carbs, 0.7g sugar, 0.2g protein, 0g fibre, 0.036g sodium
x
x
Cucumber mint gin fizz
Strawberry limeade 84 Easy Food
EF113_84-85_Summer Drinks.indd 84
JUNE/JULY 2016
01/06/2016 10:24
cooking for fun summer cocktails
Aperol spritz
Pineapple mojitos
Place a handful of ice cubes in a large wine glass. Half-fill the glass with sparkling wine. Add Aperol to fill two-thirds of the remaining space. Top up the glass with soda water. Stir to combine and garnish with an orange slice. Repeat as desired.
Place 120g fresh pineapple chunks, 10 mint leaves and 1 tbsp brown sugar in a cocktail shaker and muddle using a cocktail muddler or wooden spoon. Add some ice and shake together with 120ml light rum and the juice of ½ a lime until chilled. Strain into two glasses and top with soda water. Garnish with pineapple chunks and mint leaves.
Makes 1
Per Serving 168kcals, 0g fat (0g saturated), 2.7g carbs, 1.5g sugar, 0.1g protein, 0.4g fibre, 0.004g sodium
x
Makes 2
Per Serving 186kcals, 0.3g fat (0g saturated), 13.5g carbs, 10.6g sugar, 0.8g protein, 1.6g fibre, 0.009g sodium
The spritz is a ubiquitous Ita lian cocktail, ofte n served as an aperitivo, or pre-dinner dr ink.
x
Pineapple mojitos
Aperol spritz
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Easy Food 85
01/06/2016 10:24
e g n e l l a h C YOURSELF
86 Easy Food
EF113_86-89_Challenge Yourself.indd 86
JUNE/JULY 2016
01/06/2016 10:26
cooking for fun challenge yourself 1
2
3
4
5
6
This dessert defies all logic and is guaranteed to delight and amaze everyone at the table
Double chocolate baked Alaska Serves 10
For the chocolate cake base: 1l chocolate chip ice cream, softened slightly 50g dark chocolate, broken into pieces 125g butter, softened, plus extra for greasing 125g caster sugar 2 eggs, beaten 125g self-raising flour, sifted For the meringue: 3 egg whites 200g caster sugar Pinch of cream of tartar 1 For the base, line a one-litre pudding basin with two layers of cling film, leaving enough hanging over the edges to cover the sides of the basin. 2 Place the ice cream in the basin and press down with the back of a spoon to get a smooth surface. Tap the basin sharply against the counter to get rid of any air holes. Cover the top with the overhanging cling film and place in the freezer. 3 Preheat the oven to 180ËšC/160ËšC fan/ gas mark 4. Lightly grease a 16cm cake tin with butter and line the base with a circle of parchment paper. 4 Place the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not touching the water. Leave until just melted, stirring occasionally, then remove from the heat and set aside. 5 In a large bowl, cream the butter until soft. Add the sugar and beat until fluffy. 6 Gradually add the eggs, beating constantly. www.easyfood.ie
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Easy Food 87
01/06/2016 10:29
Oh, baby baby Give your children the best start in life with wholesome, homemade baby food
Cauliflower purĂŠe
Pea purĂŠe
r Suitable fo are o h w s ie bab on g in rt just sta solids.
Suitable fo r babies wh o are just startin g on solids.
92 Easy Food
EF113_92-93_Baby Food.indd 92
JUNE/JULY 2016
01/06/2016 10:43
kids' kitchen baby food
Cauliflower purée
Makes 4 portions Chop one-third of a head of cauliflower into florets and steam or boil over a high heat for 8-10 minutes or until very soft. Purée the cauliflower using a stick blender. Pass the purée through a fine mesh sieve to remove any chunks. Make the purée thinner by adding a little formula or breast milk, or a little of the cauliflower cooking water, if desired.
Top Tip
Up until now, your baby has only consumed sweet milk. As a result, he or she is likely to be more interested in fruit purées than vegetable ones, but it’s important to provide more savoury options than sweet in order to develop a taste for non-sweet foods.
Pea purée
Makes 4 portions Steam or boil 100g frozen peas in a saucepan over a medium-high heat for 6-8 minutes until very soft. Purée the peas using a stick
blender. Pass the purée through a fine mesh sieve to remove any pieces of skin. Make the purée thinner by adding a little formula or breast milk, if desired.
Top Tip Peas are surprisingly full of protein, as well as being rich in fibre and a good source of omega 3s.
Plum purée
Makes 4 portions Halve, stone and then quarter 6 ripe plums. Place into a small saucepan and add just enough water to cover them. Simmer over a medium-high heat for 6-8 minutes until very tender. Drain the plums, reserving a little of their cooking liquid. Purée the plums using a stick blender. Pass the purée through a fine mesh sieve to remove any pieces of skin. Make the purée thinner by adding a little of the cooking water, if desired.
Plum purée
r Suitable fo ho are w s ie b a b ing on just start solids.
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Top Tip Sugar in food and drinks, even at
this early stage, will lead to tooth decay in the future and pave the way to developing a sweet tooth. Avoid adding any sugar or honey to your homemade baby food.
Beef, carrot and tomato purée
Makes 4 portions Heat 1 tbsp olive oil in a small pan over a medium-high heat. Add 2 peeled and chopped carrots and cook for 3-4 minutes. Add 200g lean beef mince, 2 chopped tomatoes and 180ml water and bring to a boil. Cover and simmer gently for 18-20 minutes. Remove from the heat and purée to a coarse consistency using a stick blender.
Top Tip Beef is a very good source of both iron and protein.
Beef, carrot and tomato purée
This is a chun kier purée, suita ble for babies who have already been on solids for at least 3-4 weeks.
Easy Food 93
01/06/2016 10:44
5 9 . 5 € Y L N O easy Gluten-Free
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W O N E L A S N O EF113_108_Easy Gluten Ad.indd 108
01/06/2016 10:52
make it healthy diabetic friendly
Banana bread Serves 10
3 large, overripe bananas 2 large eggs 8 tbsp apple sauce, no-sugar-added if possible 60ml milk 1 tsp vanilla extract 125g plain flour 120g wholewheat flour 1 tsp bicarbonate of soda 1 tsp baking powder 1 tsp salt ½ tsp cinnamon ½ tsp nutmeg
Sweet WITHOUT THE SUGAR These low-sugar recipes are the perfect healthy summer eats www.easyfood.ie
EF113_109-118_Low Sugar_.indd 109
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a loaf tin with parchment paper. 2 Mash two of the bananas together in a bowl, then slice the third lengthwise. 3 In a large bowl, beat the eggs until fluffy. Add the apple sauce and mashed bananas and stir to combine. Add the milk and vanilla and mix well. 4 In separate bowl, combine the flours, bicarbonate of soda, baking powder, salt, cinnamon and nutmeg. 5 Add the wet ingredients to the dry. Pour into the prepared loaf tin and press the sliced banana halves into the top. Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Per Serving 147kcals, 1.5g fat (0g saturated), 29.2g carbs, 6.3g sugars, 4.4g protein, 2g fibre, 0.377g sodium
Easy Food 109
01/06/2016 16:38
URS: MAKE IT YO orks w pe ci re is Th l el w as just or with peaches . es in ar nect
110 108 Easy EasyFood Food
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MAY 2016 JUNE/JULY
01/06/2016 16:39
make it healthy diabetic friendly
RS: IT YOU MAKE tute the Substi for dark rries bluebe s for te chip o c o ch la ecadent d a more ion. vers
Barbecued plums with lemon Mascarpone Serves 4 4 plums, halved and pitted 2 tsp olive oil 2 tsp balsamic vinegar 1 tsp fresh thyme leaves Salt 250g Mascarpone Juice and zest from 1 lemon 1 Toss the plums with the olive oil, balsamic vinegar, thyme and a pinch of salt. Set aside for 30 minutes. 2 In a bowl, combine the Mascarpone with the lemon juice and zest and a pinch of salt. Stir together and set aside. 3 Cook the plums on a hot barbecue for 1-2 minutes per side until they are softened and lightly charred. www.easyfood.ie
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4 Serve the plums topped with a generous dollop of lemon Mascarpone. Per Serving 154kcals, 10.6g fat (5.5g saturated), 8.5g carbs, 5g sugars, 7.5g protein, 1.1g fibre, 0.092g sodium
Blueberry pancakes Makes 14-15 190g plain flour 1½ tsp baking powder ½ tsp bicarbonate of soda Ÿ tsp salt 360ml buttermilk 60ml fresh orange juice 2 eggs 30g butter 120g blueberries 1 In a bowl, whisk together the flour, baking powder, bicarbonate of soda and salt until
combined. Set aside. 2 In a separate bowl, whisk the buttermilk, orange juice and eggs together. 3 Add the wet ingredients to the dry. Stir until just combined, then allow the mixture to stand for 10 minutes. 4 Melt a knob of butter in a large pan over a medium heat. 5 Add a small ladleful of batter to the pan. Sprinkle a few blueberries over the top. Cook for three minutes or until the edges begin to bubble and the bottom is browned. 6 Flip the pancake over and cook for another 1-2 minutes until golden brown on both sides. Remove to a plate and cover with foil to keep warm while you cook the remaining pancakes. Stack them up and serve. Per Serving 84kcals, 2.6g fat (1.4g saturated), 13.2g carbs, 2.4g sugars, 2.3g protein, 0g fibre, 0.126g sodium
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01/06/2016 16:39