EASY FOOD ISSUE 114
Bonus! PERFECTLY-BALANCED MEALS FOR EVERYDAY HEALTHY EATING
• MARVELOUS MERINGUE DESSERTS • FRESH BERRY RECIPES • CLEVER USES FOR PASTA, RICE AND QUINOA • FLAVOURSOME YOGHURT TOPPINGS • PROSECCO COCKTAILS •
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BRIGHT SUMMER MEALS
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Weekly menu planner One-pan dinners Light desserts
110 TRIED & TESTED RECIPES
Kids baking!
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Easy ideas for junior bakers
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SPECIAL GUEST ED
ITOR Edward Hayden sh ares his best recipes for easy en tertaining 20/07/2016 16:20
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Easy Food team EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 287 8638 fave recipe: S’mores brownies p.81
EDITORIAL TEAM Staff writer Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Mushroom Scotch eggs, p.33 Editorial intern Deirdre Hynes fave recipe: Homemade pretzels, p.99 Contributors Eimear O’Donnell, Stephanie Cogavin and Aoife Howard DESIGN Art Director Nikki Kennedy fave recipe: Eton mess pancakes, p.84 PHOTOGRAPHY & FOOD STYLING Charisse van Kan, Agnieszka Wypych, Pauline Smyth and Deirdre Hynes. Some images from Shutterstock.com and StockFood. PROPS Anvil Home and Meadows & Byrne
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All rights, including moral rights, reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, without the prior permission in writing from the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published. While our recipes have been tested by experts, sometimes recipes don’t work properly due to mismeasuring and different cooker performance. We advise readers to measure ingredients carefully and time their own bakes.The views expressed in this magazine are not those of the publisher. It is recommended that you consult your GP before following any kind of weight reduction, health or exercise programme. Articles and advertisements are for information only.They are not intended to replace medical care. Special thanks to all our guardian angels.
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I’m so delighted to be the guest editor of this issue of Easy Food magazine; as a food writer, culinary lecturer and all-around lover of all things food, I can’t wait to share some of my favourite recipes and tips for summertime cooking.
Edward Hayden
I’ve spent a good bit of time giving cookery demonstrations across the country, and I’m always so impressed with the way home-cooking has maintained its strong roots in Ireland. From recipes passed down through families to regular trips to a local farmer’s market, there has always been a wonderful connection to the sources of food here. Like so many of you, I love using fresh, local meats and produce as much as I can when cooking, and August is just such a perfect time of year for it. Flip to page p.18, where I’ll be sharing recipes that are ideal for outdoor entertaining, so you can make the most of any of the warm, sunny days we have left this year! I’m a big fan of al fresco dining, so I’m also loving the picnic feature on p.32, which pairs perfectly with our prosecco cocktails on p.88.
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Welcome!
Of course, we have something for younger cooks as well! Check out some of our favourite baking ideas for your best kitchen helper, p.94. As always, Easy Food is answering the question of “What’s for dinner?” with five easy one-pan meals, p.70, and a week’s worth of simple dinner ideas, p.60. For something sweet, float into a selection of crisp, airy meringue desserts, p.80, or nip into some afternoon indulgences with an elegant teatime spread, p.90. With loads of fresh and healthy recipes in every feature, we’ve also put together some of our best well-balanced meals, p.108, so that you can be sure you’re getting the right vitamins and nutrients every day. I hope you find plenty of simple recipes to make the most of seasonal Irish ingredients… hopefully for a warm, sunny al fresco dinner party!
Best,
Edward
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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
August
CONTENTS
15 COMPETITIONS
Exciting things for you to win!
lettuce WHAT’S IN SEASON? 28 LETTUCE EAT
Summer is all about salads, so we take a look at their most common ingredient
32 PICNIC PERFECTION
Picnics aren’t just for kids! Make a day of it with these grown-up meal options
Salmon rillettes
P.34
40 A TASTE OF HOME
Food blogger Eimear O’Donnell whips up some refreshing summer drinks
LARDER LUCK 44 BERRY TASTY
Enjoy the sweetness of late summer berries in these tasty seasonal recipes
48 EMBRACE IRISH DAIRY
Make the most of our world-class dairy with these delicious dinners
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52 FAMILY FAVOURITES
Simple, flavoursome meals to keep everyone at the table happy
Easy yoghurt toppings
P.56
54 FROM THE BUTCHER’S BLOCK
Butcher Michael Fleming talks through the questions he wishes customers would ask
56 TOP IT OFF
Jazz up plain yoghurt with these tasty
toppings and breakfast will never be boring!
AUGUST 2016
20/07/2016 16:18
WHAT’S FOR DINNER?
86 EAT IRELAND
Staff Writer Jocelyn Doyle uncovers some
75 READER RECIPE
of Fermanagh’s best local foods
One star reader shares her favourite breakfast recipe
88 CHEERS, DARLING
Add a little luxury to your summer with
76 15 WAYS WITH CARBS
New ways to use up storecupcoard staples rice, pasta and quinoa
these Prosecco-inspired cocktails
90 AFTERNOON ELEGANCE
Enjoy a long, luxurious afternoon with this
FROM OUR KITCHEN TO YOURS 121 All the knowledge you need to become an expert in the kitchen
126 KITCHEN KNOW-HOW Learn how to take good care of your kitchen dishwasher
first-class tea
COOKING FOR FUN 85 TREAT YOURSELF
Having friends over, or just fancy a treat? Try this spicy queso dip!
KIDS’ KITCHEN 100 GO NUTS!
Our Home Ec expert is nuts about protein-packed peanuts
103 EASY JUNIORS
These barbecued banana boats are the perfect summer treat
MAKE IT HEALTHY! Versatile cauliflower masquerades as
P.85
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One-pan dinners Weekly menu planner Light desserts
110 Easy recipes for junior bakers
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Guest editor Edward Hayden welcomes us into his kitchen
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Kids baking!
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ENTERTAIN WITH EDWARD
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TRIED & TESTED RECIPES
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
P.18
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Keep it simple, keep it quick with our tasty midweek meals
Bonus! PERFECTLY-BALANCED MEALS FOR EVERYDAY HEALTHY EATING
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WEEKLY MENU PLANNER
FROM THE Cover • NEW WAYS WITH SEASONAL LETTUCE • FRESH BERRY RECIPES • CLEVER USES FOR PASTA, RICE AND QUINOA • FLAVOURSOME YOGHURT TOPPINGS • PROSECCO COCKTAILS •
Strike the perfect balance of nutrients with these handy recipe ideas
healthy food blogger Aoife Howard
EASY FOOD ISSUE 114
IT’S A BALANCING ACT
Butterfly buns
a familiar grain in this summer salad from
Spicy queso dip
P.108
P.94
106 OH MY GOODNESS!
P.70
ALL FOR ONE
Spend less time washing up and more time in the sunshine with these easy onepan dinners
P.80
MERRY MERINGUE
Sweet, chewy, crisp and airy, meringues are the perfect summertime treat
P.94
SPECIAL GUEST EDITO
R Edward Hayden shares recipes for easy entert his best aining
P.42 COVER RECIPE
BUDDING BAKERS
Even the smallest of cooks will have fun with these easy bakes
P.117
One-pan salmon, potato and vegetable bake Per Serving 312kcals, 7.1g fat (3.9g saturated), 57g carbs, 37.9g sugars, 5.9g protein, 0.7g fibre, 0.07g sodium
x Readers! Please take note that the nutritional information that appears underneath each recipe is only for one serving. The key for the buttons is in our recipe index on page 98. All Euro/GBP prices are converted at the time of going to print. Prices may vary.
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familiar smiling face on the Irish food scene, Edward Hayden is no stranger to showing friends, family and food lovers across the country how to cook to impress. Focusing on tried-and-true favourites like seasonal berry pavlovas, warming roast dinners and local seafood chowders, this is food that truly welcomes guests to the table. Edward initially trained in professional cookery at Waterford Institute of Technology, before completing a Bachelor of Arts in Advanced Culinary Arts at Cork Institute of Technology. He has also published three cookery books, ‘Edward Entertains’, ‘Food To Love’ and ‘Food For Friends’. On top of giving cooking demonstrations as part of his nationwide culinary tour, Edward is very familiar to radio and television audiences from his weekly cookery slots on TV3's IrelandAM and regular radio appearances. He also works as a culinary lecturer at Waterford Institute of Technology and regularly lectures in An Grianán, the Irish Countrywomen’s Association Adult Education Centre. It is this connection to what’s happening in Irish kitchens that makes Edward such an expert on homegrown, everyday cooking. We’re delighted to be featuring a selection of some of his favourite seasonal recipes that are perfect for sharing with friends and family. How would you describe your cooking philosophy? I would like to think that it is attainable for all. I like to showcase recipes that are easy to prepare, not overly time-consuming and use local and readyto-source ingredients that everyone can get their hands on.
ENTERTAINING with Edward
Chef, cookery school instructor and cookbook author Edward Hayden welcomes us into his kitchen 18 Easy Food
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How did you first become interested in cooking? Like so many other people, my interest developed at home. My mother, Sally, was a stay-at-home mum and a particularly good cook. As children, my brother, sisters and I always had good wholesome meals and access to Mam's fantastic baking. She baked every day… bread one day, tarts the next maybe, her award-winning sponge and sherrysoaked trifle at the weekend! In secondary school, I got a job in a local bar and restaurant, ‘The Duiske Inn’, in my home town of Graignamanagh in Co. Kilkenny and from there my love of food and hospitality flourished! What are your favourite dishes to prepare for yourself and for friends? I love prepare-ahead dishes that allow you to entertain your friends when they arrive rather than spending the night in the kitchen. I recently had a large group of friends round and I made a
AUGUST 2016
20/07/2016 15:06
guest editor Edward Hayden delicious (if I do so say myself) pulled pork dish, lots of healthy salads, Cajun potato wedges and then some of my ‘almost’ famous meringue roulade. They absolutely loved it... and I’m sure my company, too! What ingredients do you always have on hand in the kitchen? I would always have some fresh herbs, garlic, onions, dried chilli flakes, Kitty Colchester's Second Nature rapeseed oil, lemons and Parmesan. Not exactly ingredients which combine to make any one recipe, but great to add zest and flavour to lots of my dishes! What is the worst cooking disaster you’ve ever had? My first memory of cooking was when I was six or seven years of age: my grandmother had just returned from holidays and I decided to bake a cake to celebrate such an occasion. My mother baked every day when we were young so I knew the basics — or so I thought! I chose a royal blue plastic bowl and put a shake of flour and plenty of sugar on top of which I cracked two eggs — delicious! At the time we had a snow white, solid fuel cooker at home in which the fire never went out, so I placed the aforementioned royal blue plastic bowl on top of the cooker and allowed it to cook. Disaster ensued! Needless to say the cooker was never the same again and the cake was never eaten, but a career in catering and hospitality had begun — albeit unbeknown to us at the time!
cooking over the past few years? What has remained the same? I suppose the Irish palate has become more exposed to a variety of foodstuffs through dining out, continental travel and culinary research, and because of that perhaps more discerning — definitely more adventurous. Cooking is now a universal vernacular and seems to arouse the minds of most people. It's a task which was once allotted to the female in the house and that is no longer the case; in fact, many of my male friends are the primary cooks in their homes which is cool. You find that many men (not professional chefs) are very militant about the recipe and fastidious in their approach. What are the most important things to keep in mind when planning a meal for a
Edward Entertains €13/£10.70 Self-published
dinner party? Does the menu allow you to spend time with your guests? That is the most crucial question. If the answer is no, change the menu! What would be your ultimate dinner party menu? I try to keep it casual when hosting a dinner party; this normally means that both you and your guests have a more enjoyable time. I would make a selection of curries, including my spinach, potato and chickpea one, some gorgeous saffron-infused rice, homemade (and very indulgent) garlic and coriander naan bread and lots of nice homemade chutneys and yoghurt-based dressings. I would put everything out in the middle of the table buffet style, along with a few chilled beers and let the party begin!
Food to Love €19/£15.70 Published by O’Brien Press
Food for Friends €25/£21 Published by O’Brien Press
What advice would you give to someone who is just learning how to cook? Follow the instructions in the recipes first to gain some confidence, and then start experimenting. Like in all things, we must learn to crawl before we walk. I bet even Mary Berry’s first creation wasn’t a ‘showstopper’! What are some of the most common mistakes you see new cooks making in the kitchen, and what can they do to remedy them? One of the biggest ‘confidence breakers’ is trying recipes that are too complicated or ones with too many elements to them. Start with simple recipes and allow your confidence to build from there. In the meantime, try not to multi task too much. Keep an eye on that pot on the stove — this can help to cut down on the scrubbing of burnt saucepans later! In your opinion, what are the major changes you’ve seen in Irish home
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Lemon and broccoli cous cous Serves 8 "This is a very refreshing salad, perfect for the summer months." 1 head of broccoli, chopped into florets 200g couscous 400ml boiling water Zest and juice of 1 lemon, plus extra slices of lemon to serve 75g sun-dried tomatoes 3 tbsp olive or rapeseed oil Fresh parsley, to garnish 1 Bring a large saucepan of water to the boil over a high heat. Add the broccoli and cook for 60-70 seconds until beginning to soften. Transfer into a large colander and run under cold running water until completely cooled. Dry well with kitchen paper. 2 Put the couscous into a large bowl and cover completely with the boiling water. Allow to stand for 10 minutes, then fluff with a fork. Allow the couscous to cool for 20-30 minutes. 3 Add the lemon zest and juice and the broccoli to the cooled couscous and season well. Mix in the sun-dried tomatoes and the olive or rapeseed oil. 4 Toss the salad until thoroughly combined and 20 Easy Food
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season to taste. Garnish with sliced lemon and fresh parsley. Chill until required. Per Serving 115kcals, 6.9g fat (1g saturated), 11.9g carbs, 0.8g sugars, 2.3g protein, 2g fibre, 0.059g sodium
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Thai crab croquettes Serves 6 "If you wish to really impress, then these are the canapés to serve as your guests arrive for dinner." 450g cooked crab meat 2 tsp olive oil ½ a red chilli, finely chopped 2 garlic cloves, chopped ½ a red onion, finely chopped 1 x 3cm piece of root ginger, chopped 450g leftover mashed potatoes 1 bunch of spring onions, finely chopped 1 egg yolk For the coating: 50g seasoned flour (plain flour with a little salt and pepper) 1 egg, beaten with 50ml milk 150g fresh white breadcrumbs 1 dessertspoon of sesame seeds
that there are no bones or traces of shell. 2 Heat the oil in a small saucepan over a medium heat. Cook the chilli, garlic, onion and ginger together until completely softened. Allow to cool. 3 In a bowl, combine the crab meat with the chilli mixture, potatoes, spring onions and egg yolk. Stir to combine. 4 Divide the mixture into golf ball-sized pieces and then mould each ball into a cylindrical croquette shape. 5 Transfer to the fridge for about 30 minutes to allow the croquettes to firm up. 6 Prepare three separate bowls to coat the croquettes, with seasoned flour in one, the egg wash in another and the breadcrumbs and sesame seeds in the third. 7 Remove the croquettes from the fridge. Working one at a time, coat them in the seasoned flour, then the egg wash. Shake off the excess, then coat each one fully in the breadcrumbs, pressing on with your fingers. 8 Heat the deep fat fryer or a pan with a 5cm layer of oil. Working in batches to avoid overcrowding, fry the croquettes for 2-3 minutes until golden brown. Drain the croquettes on kitchen paper and serve immediately. Per Serving 295kcals, 7.4g fat (1.6g saturated), 37.6g carbs, 2.5g sugars, 17g protein, 1.9g fibre, 0.804g sodium
1 Pick through the crab meat to make sure AUGUST 2016
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guest editor Edward Hayden
Whole roasted chicken with chorizo stuffing and glazed vegetables Serves 4 "There has been a great return to old-fashioned wholesome home cooking of late but, for some, a roast dinner can be still one of the most demanding culinary challenges. Not so with this simple recipe, which is sure to impress your family and friends. As an alternative, why not use this stuffing in pork steaks, or even some chicken fillets wrapped in bacon?" For the stuffing: 110g butter 1 medium onion, roughly chopped 4-5 sprigs of thyme, leaves picked 75g chorizo, diced 2 tbsp fresh parsley, chopped 200g white breadcrumbs Salt and black pepper For the chicken: 1 large whole free-range chicken 4-5 sprigs of thyme, leaves picked 25g butter, melted For the glazed vegetables: 4 carrots, peeled and cut into chunks 3 parsnips, peeled and cut into chunks 12 shallots, peeled 25g rapeseed or olive oil 1 tbsp honey For the roast gravy: 1 tbsp plain flour ½ glass of white wine 400ml chicken stock 1 Melt the butter in a pan over a low heat. Add the onion and thyme and cook over a very low heat for 5-6 minutes until completely softened. 2 Add the chorizo and cook for another 1-2 minutes, then mix in the parsley and breadcrumbs. Season lightly and allow to cool completely. Preheat the oven to 200˚C/180˚C fan/gas mark 6. 3 Line the cavity of the chicken with parchment paper, then stuff with the cold stuffing and secure the flap with a cocktail stick. 4 Place the chicken into a roasting tray. Sprinkle some salt and black pepper over the skin. Add the thyme to the tray and brush the entire chicken with the melted butter. 5 Transfer to the oven and roast for 25-30
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minutes. Reduce the temperature of the oven to 170˚C/150˚C fan/gas mark 3 and cook for a further hour, or until the juices run clear out of the chicken when pierced at the point where the thigh meets the body. The flesh should feel tender to the touch. 6 Meanwhile, place the chunks of carrots and parsnips into a large saucepan of cold water and bring to the boil. Simmer for 8-10 minutes, then drain thoroughly. 7 Place the blanched carrots and parsnips onto a baking tray with the whole shallots. Drizzle with the rapeseed oil and honey and season lightly with salt and pepper. Place in the oven for 20 minutes until cooked through. 8 Transfer the chicken to a serving platter and allow the meat to rest for at least 10 minutes
before carving. 9 Meanwhile, place the roasting tray onto the hob over a medium-high heat. Sprinkle the flour into the remaining juices in the tray. Whisk vigorously, then add the white wine and chicken stock. Whisk until the gravy begins to thicken. It will still be lumpy at this stage but do not panic! 10 Place a sieve over a medium saucepan and pour the contents of the roasting tray through the sieve into the saucepan. 11 Simmer for a further 4-5 minutes and then serve over the delicious roasted chicken and glazed vegetables. Per Serving 1,010kcals, 49g fat (23.1g saturated), 71.5g carbs, 15.8g sugars, 65.4g protein, 8.7g fibre, 1.322g sodium
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Lettuce eat Summer is all about salads, so we take a closer look at their most common ingredient
MAKE IT YOURS: You could also use chicken, pork or tofu to make these lettuce cups.
28 Easy Food
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what's in season? lettuce
loves LETTUCE
LETTUCE LOVES… ❤ BACON ❤ TOMATOES ❤ CHEESE ❤ CHICKEN ❤ EGGS ❤ CHILLIES ❤ EGGS ❤ AVOCADO ❤ AND MOST OTHER SAVOURY FOODS…THE SALAD POSSIBILITIES ARE ENDLESS!
Sesame steak lettuce cups with sticky rice Serves 2 3 tbsp soy sauce 3 tbsp honey 1½ tsp toasted sesame oil 2 garlic cloves 1 x 3cm piece of fresh ginger, grated 5 spring onions 2 sirloin steaks 160g sushi rice 1 tbsp sesame seeds 1 head of butterhead lettuce, trimmed and leaves separated 1 tbsp vegetable oil
to low and cook for about 15 minutes until the water is absorbed and the rice is tender. Cover and set aside. 4 Heat the oil in a large pan over a medium-high heat. Remove the steaks from their marinade and add to the pan. Cook for four minutes, turning once, until browned. Transfer to a plate, tent loosely with tin foil and rest for 8-10 minutes, then slice the steaks against the grain into ½cm-thick slices. 5 Slice the remaining spring onions into 4cm lengths. Add these to the pan along with the marinade and allow to bubble for one minute, using a wooden spoon to scrape up any sticky bits from the bottom. 6 Transfer the steak strips and spring onions to a bowl and top with the sesame seeds. Bring everything to the table. Assemble by filling each lettuce leaf with some rice and beef and drizzling some of the reserved sauce over the top. Per Serving 869kcals, 24.6g fat (6.8g saturated), 89.1g carbs, 19.3g sugars, 70.2g protein, 3.7g fibre, 1.050g sodium
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Classic wedge salad Serves 4
1 In a bowl, combine the soy sauce, honey, sesame oil, garlic and ginger. Add 60ml water and whisk until the honey dissolves. Pour half of the mixture into a small bowl and add one sliced spring onion; set aside as a sauce for serving. 2 Place the steaks in the other half of the soy mixture and toss to coat. Leave to marinate for at least 30 minutes. 3 Rinse the rice in a sieve until the water runs clear. Place the rice in a small pot with 360ml water and bring to a boil. Cover, turn the heat www.easyfood.ie
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For the salad: 2 tomatoes, chopped 8 streaky bacon rashers, chopped into lardons 1 head of iceberg lettuce, cored Chives, snipped For the dressing: 120ml buttermilk 120g crème fraîche
4 tbsp mayonnaise 1 tsp black pepper, plus more to taste 1 tsp lemon juice ½ tsp lemon zest 120g blue cheese, crumbled 1 Set a sieve over a bowl and add the chopped tomatoes. Sprinkle liberally with salt and toss to combine. Let the tomatoes stand while you prepare the remaining ingredients; this will drain out excess water and concentrate their flavour. 2 In a bowl, whisk together the buttermilk, crème fraîche, mayonnaise, black pepper, lemon juice and zest. Stir in most of the blue cheese, reserving a little for garnish, and set the dressing aside. 3 Put enough water in a pan to just cover the bottom and add the bacon lardons in a single layer. Cook over a medium heat for 2-3 minutes until the water evaporates and the bacon begins to sizzle. Reduce the heat to medium-low and cook for 15 minutes, stirring occasionally, until the bacon is golden. Using a slotted spoon, transfer the bacon to a plate lined with kitchen paper to drain. Set aside. 4 Remove any limp outer leaves from the lettuce and cut the head in half, then cut each half into two wedges. 5 Place each lettuce wedge on a plate and drizzle with the blue cheese dressing. Top with crumbled bacon, chopped tomatoes, a sprinkling of chives and the reserved blue cheese. Season with black pepper and serve. Per Serving 335kcals, 27g fat (12.6g saturated), 12.2g carbs, 5.1g sugars, 11.4g protein, 1.4g fibre, 1.279g sodium
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BUTTERHEAD is the classic lettuce seen in kitchen gardens. It is round, with soft, loose green leaves, and does not have strong flavour. OAKLEAF has curly, frilly leaves and can be red or green It has a delicate flavour, but tends to wilt very quickly after cutting. LOLLO ROSSO leaves are frilled with a dark red edge, lending an interesting look to salads. This lettuce has a distinctive flavour similar to that of chicory or endive. COS or ROMAINE is a tall lettuce with thick, crunchy leaves. The name cos is derived from the Greek island where it was found by the Romans, while its other name, romaine, is used by the French. It is best known for its inclusion in the Caesar salad. ICEBERG is a crisp lettuce with a dense head of pale green leaves. It has a mild flavour, crunchy texture and lasts a long time in the fridge. However, iceberg has little to no nutritional value, so don’t rely on it as one of your five-a-day! LITTLE GEM lettuce looks like a cross between a baby cos and a tight, small butterhead. They have dense hearts and a distinctive flavour, and their firm texture means they cope well with being cooked.
In the bag? In general, it’s usually better to go for a whole head of lettuce and wash it yourself, as the bagged varieties are wasteful to produce and are often sprayed with chemicals to make them last longer, meaning the leaves could be less fresh than you think. That said, we’re all guilty of grabbing them for a quick lunch on the go! 30 Easy Food
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Braised lettuce with creamy peas Serves 4 as a side dish 20g butter 3 shallots, finely chopped 4 Little Gem lettuces 200ml chicken or vegetable stock Black pepper 450g frozen petits pois Squeeze of lemon juice 4 tbsp cream To serve: Parmesan, grated 1 Melt the butter in a large pan with a lid over a medium heat. Cook the shallots for 5-6 minutes until softened. 2 Remove any damaged outer leaves from the heads of lettuce and trim the bases. Cut the lettuces in half lengthways, through the base. 3 Place the pieces of lettuce cut-side up on top of the shallots and cook for 30 seconds, then flip them over and cook for another 30 seconds.
MAKE IT YOURS: For a dairy-free version, replace the butter with olive oil and omit the cream and Parmesan – it will still be very tasty!
4 Pour over the stock and season with black pepper. Put the lid on the pan, turn the heat to low and cook gently for 10 minutes. 5 Use a slotted spoon to lift the pieces of lettuce out. Place them into a sieve over a bowl and allow to drain. 6 Increase the heat under the pan and boil the stock until reduced by half. Add the petits pois and lemon juice and cook for one minute. Stir in the cream and cook for 30 seconds, then taste and season if necessary (be sparing with the salt, as the stock is already salty). 7 Slice the lettuce and serve topped with the creamy peas and a sprinkling of Parmesan. Per Serving 157kcals, 5.5g fat (3.1g saturated), 21g carbs, 7.8g sugars, 7.1g protein, 6.4g fibre, 0.207g sodium
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IRISH QUALITY FOOD AND DRINK AWARDS & IRISH CAFÉ QUALITY FOOD AWARDS
Shortlists Announced!
As a media partner to the Irish Quality Food and Drink Awards (IQFAs) as well as the Irish Café Quality Food Awards (ICQFAs), we’re delighted to announce that the muchanticipated shortlist of products has been announced!
one of the prestigious awards in a ceremony hosted by Ballymaloe celebrity chef and cookery author Rachel Allen at the Mansion House's Round Room.
Following a wave of over 1,000 entries into the IQFAs and 100 entries into the ICQFAs, judges deliberated at the Dublin Institute of Technology’s School of Culinary Arts and Food Technology to narrow down the products in each category, with winners to be announced in glittering ceremonies on 8th September in Dublin's Mansion House.
Seven products have been shortlisted for the prestigious Small Producer of the Year award, sponsored this year by Dunnes Stores Simply Better range.
The IQFAs, now in their fourth year, set out to recognise excellence in food and drink product development from a wide variety of companies across Ireland. Over 400 shortlisted food and drink products in 97 categories are now in with a chance to win
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The Irish Café Quality Food Awards see a shortlist of 11 cafés, and 43 food and drink products across 16 categories are now in with a chance to win a prestigious Irish Café Q award to be presented at the Mansion House's FIRE Restaurant. For the full product shortlists and for more information on the Awards, visit www.irish.qualityfoodawards.com and www.irishcafe.qualityfoodawards.com.
IrishQualityFoodAwards @IrishQFAs #IQFA
Easy Food 31
20/07/2016 15:38
32 Easy Food
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AUGUST 2016
20/07/2016 12:54
cooking for fun picnic
Picnic PERFECTION
Picnics aren’t just for kids! Make a day of it with these grown-up meal options Mushroom Scotch eggs Makes 6 6 eggs 20g butter 2 shallot, finely chopped 300g chestnut mushrooms, finely chopped 1 sprig of thyme Salt and black pepper 50g cream cheese 1 tsp fresh parsley, chopped For the coating: 2 eggs 50g flour 100g breadcrumbs To serve: Mustard and/or relish 1 Place the eggs into a pan of cold water over a high heat. Bring to the boil, then simmer the eggs for five minutes. Remove from the pan and drop the eggs into a bowl of iced water to cool completely. Carefully peel off their shells. 2 Melt the butter in a pan over a medium-high heat and cook the shallots for 4-5 minutes until soft. Add the mushrooms and thyme. Season well and cook for 5-6 minutes until most of the moisture has evaporated. Remove from the heat and transfer to a bowl
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to cool to room temperature. 3 When the mixture has cooled, stir in the cream cheese and parsley. 4 On a piece of cling film, pat out enough of the mushroom filling to wrap around an egg. Put an egg in the middle and use the cling film to fold the filling around the egg so it is completely covered. 5 Remove the cling film and mould the filling into an even thickness with your hands. Repeat with the other eggs and place in the fridge for 30 minutes. 6 For the coating, whisk the eggs in a bowl. Place the flour in one shallow bowl with some salt and pepper. Place the breadcrumbs in another shallow bowl. 7 Dust the eggs in the flour and shake off the excess, then dip into the beaten eggs and then the breadcrumbs, pressing them on. Return to the fridge for another 30 minutes. 8 Heat a deep-fat fryer or a pan with a 5cm layer of oil to 180ËšC and cook the eggs in batches for 4-5 minutes or until golden brown. Remove carefully using a slotted spoon, then drain on a plate lined with kitchen paper and allow to cool. 9 Pack mustard and/or relish to serve with the Scotch eggs. Per Serving 410kcals, 31.5g fat (8.3g saturated), 21.7g carbs, 2.4g sugars, 12.9g protein, 1.7g fibre, 0.279g sodium
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20/07/2016 12:56
Summer berry nut crumble Serves 6-8 For the filling: 400g strawberries, hulled and halved 300g plums, pitted and chopped 200g blueberries 120g sugar 1 tbsp lemon juice 3 tbsp cornflour For the crumble topping: 130g plain flour 100g brown sugar
1 tsp baking powder Pinch of salt 120g cold butter, cut into cubes 30g unsalted cashew nuts 30g unsalted almonds To serve: Mint leaves Ice cream 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. 2 In a bowl, toss the strawberries, plums and blueberries with the sugar, lemon juice and cornflour. Transfer the fruit into a 23cm square baking dish (either ceramic or glass). 3 In a bowl, whisk together the flour, sugar,
baking powder and salt. Use your fingers, a fork or a pastry cutter to rub the butter into the dry ingredients until large crumbs are formed. Mix in the cashews and almonds. 5 Scatter the crumble topping evenly over the top of the fruit. 6 Bake the crumble for 30-35 minutes until the fruit juices are bubbling around the edges of the pan and the topping is firm to the touch. 7 Allow the crumble to cool for 10-15 minutes. Garnish with fresh mint leaves and serve with vanilla ice cream. Per Serving 368kcals, 16.3g fat (8.2g saturated), 55.1g carbs, 35g sugars, 3.9g protein, 3g fibre, 0.112g sodium
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42 Easy Food
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AUGUST 2016
20/07/2016 14:29
larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
44-57 IN THIS SECTION
BERRY TASTY P44
The sweetness of late summer berries shines through in these tasty seasonal recipes
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EMBRACE IRISH DAIRY P48
Make the most of our world-class dairy with these delicious dinners
FAMILY FAVOURITES P52
Simple, flavoursome meals to keep everyone at the table happy
FROM THE BUTCHER'S BLOCK P54
TOP IT OFF P56
Jazz up plain natural yoghurt with these Michael Fleming talks tasty toppings — through the questions breakfast will never be boring again! he wishes customers would ask
Easy Food 43
20/07/2016 15:42
y t s a t y r r e B Enjoy the sweetness of late summer berries in these tasty seasonal recipes
44 Easy Food
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AUGUST 2016
20/07/2016 14:13
larder luck berries
Dark chocolate tart with summer berries Serves 10
For the crust: 200g chocolate Digestive biscuits, crushed 60g unsalted butter, melted For the filling: 285g dark chocolate, chopped into small pieces 300ml cream 20g unsalted butter, at room temperature 15ml brandy To decorate: Fresh Keelings strawberries, hulled and quartered Fresh Keelings blueberries Icing sugar, for dusting 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. 2 Mix the chocolate cookies crumbs together with the melted butter. Press the mixture into the bottom and up the sides of a 20cm tart pan with fluted sides and a removable bottom. 3 Bake for 10-12 minutes, then remove from the oven and allow to cool completely. 4 Place the chopped chocolate in a large glass bowl. In a small pan, bring the cream to a bare simmer over a medium heat. 5 Pour the heated cream over the chocolate and gently stir with a spatula until the chocolate has melted completely. 6 Add the softened butter and brandy to the chocolate mixture and stir to combine. Pour the www.easyfood.ie
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ganache into the cooled tart crust and place in the fridge for 5-6 hours or until set. 7 Decorate the top with strawberries and blueberries. Dust with icing sugar and serve. Per Serving 347kcals, 21.1g fat (13.3g saturated), 34.2g carbs, 24.1g sugars, 3.9g protein, 2.2g fibre, 0.97g sodium
Chia breakfast puddings with raspberry compote Serves 2
4 tbsp chia seeds 250ml milk 1 tbsp honey ½ tsp vanilla extract 250g fresh Keelings raspberries 1 In a bowl, combine the chia seeds, milk, honey and vanilla extract. Stir to combine together with a fork. 2 Place in the fridge for at least two hours, or overnight if possible, stirring halfway through. 3 Place the raspberries in a pot over a medium heat and cook for 4-5 minutes until they are a jam-like consistency. Turn the heat to low and simmer for another five minutes. 4 Layer the chia pudding, raspberry compote and fresh blueberries into two glasses. Per Serving 236kcals, 6.6g fat (1.9g saturated), 40.2g carbs, 24.1g sugars, 7.7g protein, 12.9g fibre, 0.065g sodium
MAKE IT YOURS: If preferred, replace the milk with almond or soy milk, or any other dairy-free alternative.
Easy Food RECOMMENDS
Fancy getting delicious fresh berries straight from the Farm? Keelings have opened their new Farm Shop at their location in St. Margaret’s, Co Dublin. The Keelings Farm Shop has a delicious range of fresh Irish berries including strawberries, raspberries, cherries and blueberries, with blackberries, pears and Bramley apples coming later in the season. They have also personally selected the very best fruit from their supply partners to offer specialities such as limited season grapes, pears and tomatoes. The Farm Shop is open 10am to 6pm, seven days a week, from now until the end of October.
Balsamic roasted strawberries Makes 450g
450g fresh Keelings strawberries, washed, hulled and quartered 1½ tbsp sugar 4 tbsp balsamic vinegar 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 Place the strawberries in a baking dish. Sprinkle them with the sugar and drizzle with the balsamic vinegar. Toss to coat. 3 Roast for 45 minutes until the balsamic has thickened and become syrupy, tossing the strawberries once halfway through. 4 Serve with either sweet or savoury dishes: try spooning over ice cream or using to top a baguette spread with soft goat’s cheese. Per Serving 28kcals, 0.2g fat (0g saturated), 6.6g carbs, 5g sugars, 0.4g protein, 1.1g fibre, 0.001g sodium
x Easy Food 45
20/07/2016 14:13
ace br m E IRISH DAIRY Make the most of our world-class dairy with these delicious recipes
Green Thai fish curry Serves 4 2 tbsp vegetable oil 2 tbsp green Thai curry paste 125ml fresh Irish cream 100ml coconut milk 100ml chicken stock ½ tbsp fish sauce 1 tsp brown sugar 1 tbsp lime juice 150g green beans, trimmed and halved 400g cod fillets, cut into bite-sized pieces A small handful of fresh basil leaves
1 Heat the oil in a large frying pan over a medium-high heat. Stir in the curry paste and cook for one minute until fragrant. 2 Stir in the cream, coconut milk and stock until combined. Bring to a boil, then reduce the heat and simmer for five minutes. 3 Stir through the fish sauce, brown sugar and lime juice.
4 Add the green beans and cod and cook for six minutes until the fish is cooked through. 5 Stir through the basil leaves until wilted and serve on a bed of steamed rice. Per Serving 279kcals, 16.7g fat (7.8g saturated), 8g carbs, 2.8g sugars, 24.5g protein, 1.8g fibre, 0.64g sodium
To serve: Steamed rice
48 Easy Food
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AUGUST 2016
20/07/2016 14:28
larder luck meals with dairy
Roasted vegetable and Feta quiche Serves 4-6 1 red pepper, diced 1 medium sweet potato, peeled and diced 1 red onion, peeled and thinly sliced Half of a small courgette, diced 6 cherry tomatoes, halved Olive oil, for drizzling Salt and black pepper 1 x sheet of frozen shortcrust pastry, thawed 90g Feta, crumbled 3 eggs 100ml Irish double cream 1 tbsp fresh thyme leaves To serve: Green salad 1 Preheat the oven to 230˚C/210˚C fan/gas mark 8. Combine the red pepper, sweet potato, onion, courgette and tomatoes on a large rimmed baking tray. Drizzle with oil, season well and toss to combine. Roast for 25 minutes until browned. 2 Reduce the oven temperature to 200˚C/180˚C fan/gas mark 6. Roll out the pastry and use it to line an 18cm loose-bottomed tart tin, leaving any excess over the sides. www.easyfood.ie
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3 Line with a sheet of parchment paper and fill with baking beans or rice. Bake for 10 minutes, then remove the beans (or rice) and paper and bake the shell for another five minutes until golden brown. 4 Scatter the roasted vegetables in an even layer across the pastry base, then dot with the crumbled Feta. 5 Whisk the eggs and cream in a small bowl. Season the mixture with salt and pepper and pour over the vegetables. 6 Reduce the temperature to 180˚C/160˚C fan/ gas mark 4. Sprinkle over the thyme leaves and bake for 50 minutes or until the filling is set and golden. Leave to rest for at least 10 minutes, then trim off any excess pastry from the sides. Serve the quiche either warm or at room temperature, accompanied by a green salad. Per Serving 393kcals, 27.4g fat (7.5g saturated), 30g carbs, 7.2g sugars, 9.2g protein, 3.7g fibre, 0.21g sodium
Tandoori chicken Serves 6 Juice of 1 lemon 2 tsp paprika 1 red onion, finely chopped 8 skinless chicken thighs Vegetable oil, for brushing
For the marinade: 150ml Irish Greek-style yoghurt 4cm piece of ginger, peeled and grated 2 garlic cloves, crushed ½ tsp garam masala ½ tsp ground cumin ½ tsp chilli powder ¼ tsp turmeric To serve: Rice Raita 1 Mix the lemon juice with the paprika and red onions in a resealable plastic bag. Make a few shallow cuts in each chicken thigh, add to the bag and mix to coat. Set aside for 10 minutes. 2 Mix all of the marinade ingredients together and pour over the chicken. Mix everything until coated and refrigerate for at least one hour, or overnight if possible. 3 Heat a barbecue or grill pan over a mediumhigh heat. Brush the grates with a bit of oil and cook the chicken for eight minutes per side or until charred and cooked through. Serve hot with rice and raita.
Per Serving 406kcals, 15.2g fat (4.4g saturated), 4.6g carbs, 2g sugars, 59.4g protein, 0.9g fibre, 0.17g sodium
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FAMILY
favourites Simple, flavoursome meals that keep everyone at the table happy!
52 Easy Food
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AUGUST 2016
20/07/2016 14:30
larder luck family meals
Ginger and prawn fried rice Serves 4-6
3 tbsp vegetable oil 2 tbsp ginger, peeled and finely sliced 50g garlic, finely sliced 100g cooked and peeled prawns A handful of spring onions, sliced 3 eggs, beaten 50g peas (thawed if frozen) 1 carrot, peeled and grated 60g sweetcorn 600g cooked, cooled rice 50ml light soy sauce 50ml rice wine or dry sherry 1 Heat the oil in a Pyrex Gusto+ Wok over a medium-high heat. Add the ginger and garlic, stirring quickly for 30 seconds until just fragrant. 2 Add the prawns and half of the spring onions. Cook for 2-3 minutes. 3 Make a space in the middle of the Wok and pour in the beaten eggs. Leave it to set for a minute, then break it up with a wooden spoon and stir well to scramble. 4 Stir in the peas, carrots and sweetcorn and cook for one minute. 5 Combine the cooked rice and the soy sauce, then stir into the Wok. Cook, stirring regularly, for five minutes until heated through. 6 Add the rice wine and the remaining spring onions, tossing to coat. Per Serving 575kcals, 11.1g fat (2.6g saturated), 99.1g carbs, 3.2g sugars, 17g protein, 4.7g fibre, 0.48g sodium
x
Vegetable lasagne Serves 4-6
3 red peppers, deseeded and cut into chunks 2 aubergines, thinly sliced www.easyfood.ie
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120ml olive oil, plus extra for greasing 400ml tomato sauce 300g fresh lasagne sheets 400ml white sauce 125g Mozzarella, thinly sliced A handful of cherry tomatoes, halved 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a Pyrex metal baking tray with parchment paper. Toss the peppers and aubergine with a drop of oil, then spread out in a single layer on the tray (two if needed). Season well and roast for 25 minutes until lightly golden. 2 Reduce the oven temperature to 180˚C/160˚C fan/gas mark 4. Lightly oil a Pyrex Impressions Ceramic Roaster and arrange a layer of the roasted vegetables on the bottom. 3 Pour over one-third of the tomato sauce and add a layer of the lasagne sheets, trimming to fit if needed. 4 Drizzle over one-quarter of the white sauce. Repeat until you end with the last layer of white sauce, making sure the top is covered. 5 Scatter over the Mozzarella and the tomatoes. Bake for 45 minutes until bubbling and golden. Per Serving 536kcals, 31.8g fat (7.1g saturated), 49.9g carbs, 12.2g sugars, 17.3g protein, 7.1g fibre, 0.78g sodium
Salted caramel chocolate tart Serves 8-10
1 x sheet of frozen shortcrust pastry, thawed 3 eggs, plus 2 egg yolks 100g caster sugar 250g dark chocolate, chopped 150g butter, cubed 250g caramel 1 tsp sea salt flakes, plus extra to decorate
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Roll out the pastry into a 30cm circle, then transfer it into a Pyrex Impressions Fluted Flan Dish. Nestle it into the bottom and up the sides of the dish, then trim away any excess pastry. 2 Line the pastry with greaseproof paper, fill with baking beans, then bake for 15-20 minutes. 3 Remove the paper and beans from the pastry. Beat one of the eggs, then brush it over the pastry. Bake the pastry again for five minutes until golden. 4 Meanwhile, whisk the caster sugar, remaining eggs and egg yolks together until thick and creamy. 5 Melt the chocolate and butter in a bowl set over a saucepan of gently simmering water. Leave to cool for a minute, then stir into the egg mixture until glossy. 6 Spread the caramel over the tart base and top with the sea salt. 7 Spoon over the chocolate mixture, spreading evenly. Bake for 25 minutes or until the centre is nearly set. 8 Top with a few extra sea salt flakes and leave to cool for one hour before serving. Per Serving 529kcals, 31.6g fat (13.9g saturated), 57.4g carbs, 39.4g sugars, 6.3g protein, 1.1g fibre, 0.37g sodium
Easy Food RECOMMENDS Perfect for prepping, the Pyrex borosilicate glass bowl is the essential cooking partner. It's easy to clean, hard-wearing and durable, whilst being safe and hygienic to use too.
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TOP IT
Serves 2 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a baking tray with tin foil and grease lightly with butter. Core and thinly slice 2 apples and place in a single layer on the prepared baking tray. Sprinkle with 1½ tbsp brown sugar and 1½ tsp cinnamon. Bake for 10-15 minutes, checking often to make sure the apples don’t burn. Divide 200g plain yoghurt between two serving bowls and stir 1 tbsp honey into each. Remove the apples from the oven and add to the honeyed yoghurt. Sprinkle each bowl with 2 tbsp flaked almonds.
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Baked cinnamon apples
Jazz up plain yoghurt with these tasty toppings
a n n i Baked c
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Cardamom peach pie
Serves 2 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Pit and quarter 2 ripe peaches. Roughly chop 4 tbsp toasted almonds and place in a shallow bowl. Dip the cut sides of the peaches into the almonds to coat. Place the peach segments on a baking tray and place in the oven for 30 minutes. In a bowl, combine 200g plain yoghurt with ½ tsp ground cardamom and 2 tsp honey. Divide between two serving bowls. When the peaches are ready, add them to the cardamom yoghurt and drizzle with more honey to taste, if desired.
Moroccan spice
Cardam
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56 Easy Food
EF114_56-57_Top it off.indd 56
ice
h pie
Serves 2 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Pat 200g chickpeas very dry with kitchen paper and place on a baking tray. Drizzle with olive oil, sprinkle with 1 tsp cumin and ½ tsp salt and toss to coat. Roast for 20-25 minutes until golden and crispy, shaking the pan every 10 minutes or so. Divide 200g plain yoghurt between two serving bowls and stir ½-1 tsp harissa into each one, depending on how spicy you like it. Top each bowl with 1 sliced roasted red pepper (from a jar is fine) and sprinkle over the chickpeas. Add salt, black pepper and lemon juice to taste.
AUGUST 2016
20/07/2016 14:34
larder luck yoghurt toppings
C
hocolate c y r r he Cherry chocolate
Serves 2 Remove the pits from 20 cherries and cut the cherries in half. Divide 200g plain yoghurt between two serving bowls. Stir 1 tbsp cherry jam into each bowl, then top with the cherries. Sprinkle 1 tbsp dark chocolate chips over each portion.
Mediterranean yoghurt bowl
Serves 2 Halve, deseed and chop 1 cucumber. Divide 200g plain yoghurt between two serving bowls. Top each with half of the cucumber, 2 tbsp chopped dill, 1 tbsp crumbled Feta, 4-5 pitted kalamata olives, a drizzle of olive oil and a sprinkle of sea salt.
Strawberry lemon shortbread
St
raw
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hor
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Serves 2 Hull and halve 20 strawberries. Place into a small bowl and sprinkle with 1 tbsp sugar. Set aside for 10 minutes. Divide 200g plain yoghurt between two serving bowls and stir 1 tbsp lemon curd into each. Crumble 1 shortbread biscuit over each bowl, then top with the strawberries.
be rry lemon s
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s e u g n i r e M MERRY
Sweet, chewy, crisp and airy, meringues are the perfect summertime treat
80 Easy Food
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Andrea Pedersen “As my husband is a coeliac, this sort of recipe has been my go-to for years when I wanted to make a fancy dessert. I found this recipe very easy to make and, as I had the egg yolks going spare, I made my own lemon curd. I had not come across this fruit combination with the nectarines, and was wondering if the topping with the honey added might be too sweet. However, we all enjoyed it very much; my lemon curd was quite tart and together it was just perfect!�
AUGUST 2016
20/07/2016 14:48
cooking for fun meringues
Summer stunner pavlova Serves 8 3 egg whites 150g caster sugar 1 tsp cornflour 1 tsp white vinegar For the topping: 1 tsp butter 5 nectarines, peeled, stoned and thickly sliced 100g strawberries, destemmed and halved 100g blueberries 100g raspberries 3 tsp honey 200ml double cream 60g lemon curd Edible flowers (optional) 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Beat the egg whites in a clean, dry mixing bowl for a few minutes until foamy. Gradually beat in the caster sugar for a few minutes until stiff peaks form and the mixture is thick and glossy. 2 Gently fold in the cornflour and vinegar. 3 Draw a 15cm circle on a piece of parchment paper and flip the paper over (the easiest way to do this is to just draw around a 15cm cake tin). 4 Use a little of the meringue mixture to seal the four corners of the parchment paper to a baking tray. Spread the meringue out to fill the circle, making it indented in the centre. Use a clean spatula or palette knife to make the sides as smooth and high as possible. 5 Place the meringue in the oven and immediately reduce the temperature to 120˚C/100˚C fan/gas mark ½. Bake for 50 minutes, then turn off the oven and leave the pavlova inside to cool completely – don’t be tempted to open the oven door! 6 Add the butter and nectarines to a small saucepan over a medium-low heat and cook for five minutes until softened. 7 Stir in the strawberries, blueberries, raspberries and honey and cook for a few more minutes until the mixture is thickened and the fruit is slightly softened. Set aside to cool. 8 Beat the cream until thick and whipped, then gradually fold into the lemon curd until the mixture is combined. 9 Spread the lemon cream over the pavlova, then top with the softened fruits and edible flowers (if using). Per Serving 264kcals, 13g fat (7.8g saturated), 36g carbs, 30.4g sugars, 4.2g protein, 2.9g fibre, 0.059g sodium
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S’mores brownies Serves 8-12 For the base: 300g Digestive biscuits, finely crushed 130g butter, melted 1½ tbsp light brown sugar For the brownie filling: 100g butter, cubed 120g dark chocolate, chopped 200g caster sugar 2 tsp vanilla extract 2 large eggs, at room temperature 60g plain flour For the meringue topping: 3 large egg whites 150g caster sugar ¼ tsp cream of tartar 1 tsp vanilla extract 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 20cm square baking tin with parchment paper, leaving some excess hanging over the sides. 2 Stir together the crushed biscuits, butter and brown sugar until combined. Press into the bottom of the tray so it forms an even layer. Bake for 8-10 minutes until just browned. Set aside and leave to cool.
3 Combine the cubed butter and chopped chocolate in a bowl set over a saucepan of gently simmering water (make sure the bottom of the bowl does not touch the water). Stir until melted, then remove from the heat. 4 Stir in the sugar and vanilla, then beat in the eggs until smooth. 5 Stir in the flour until just incorporated. 6 Pour over the biscuit base and smooth the top. Bake for 20-25 minutes until the edges are just set and a skewer inserted into the centre comes out mostly clean. Leave the base to cool completely. 7 Beat the egg whites and sugar with an electric whisk in a clean, dry mixing bowl until combined, then place the mixing bowl over a saucepan of gently simmering water. Continue whisking until the sugar has completely dissolved; this also cooks the egg whites. 8 Remove from heat and add the cream of tartar and vanilla. Beat for about five minutes on high speed until the mixture is thick and marshmallow-like. 9 Remove the brownie and biscuit base from the tin and spread the meringue over the top. Place under the grill for a minute to brown the top, then slice into bars to serve. Per Serving 478kcals, 27.3g fat (14.7g saturated), 55.3g carbs, 41.9g sugars, 4.9g protein, 0.8g fibre, 0.276g sodium
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RRY
CHEERS,
Add a little luxury to your summer with these Proseccoinspired cocktails
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me fizz
88 Easy Food
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Fren c h 75
St ra
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AUGUST 2016
20/07/2016 14:53
cooking for fun prosecco cocktails
French 75
Makes 1 Put 2-3 ice cubes into a tall glass. Add 1 tsp grenadine, 1 tbsp lemon juice and 30ml gin. Top up with cold sparkling wine. Garnish with a slice of lemon and serve. Repeat as needed.
Strawberry thyme fizz
Makes 12 Place 250ml water, 10 strawberries and 3 sprigs of fresh thyme in a small pot and bring to a boil. Reduce the heat and simmer for 15-20 minutes or until the water turns red. Sieve the mixture and discard the strawberries and thyme sprigs. Add 200g sugar to the water and boil for 3-4 minutes, stirring, until the sugar dissolves. Remove from the heat and allow to cool, then refrigerate until ready to serve. To assemble the cocktails, pour 30ml limoncello and 20ml of the strawberry-thyme simple syrup into each champagne glass. Slowly top up with cold sparkling wine and garnish with a strawberry and a thyme sprig.
Sparkling rosé sangria
Serves 6 Bring 120ml water to a boil in a small saucepan and add 100g sugar. Simmer, stirring, for 3-4 minutes until the sugar is completely dissolved. Remove from the heat and allow to cool completely. When ready to serve, thinly slice 2 ripe pears and 2 ripe peaches. Place the fruits in a pitcher and add the cooled simple syrup, 60ml triple sec and 1 x 750ml bottle of sparkling rosé. Stir and serve.
Classic bellinis
Serves 6-8 In the bowl of a food processor, combine 2 ripe, pitted and chopped peaches, 1 tbsp lemon juice and 1 tsp sugar. Whizz until smooth. Press the mixture through a sieve and discard the solids. To assemble the cocktails, place 2 tbsp of the peach purée into each Champagne flute and top up with cold sparkling wine. Serve the bellinis immediately.
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Clas si www.easyfood.ie
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e c n a g Ele AFTERNOON Enjoy a luxurious afternoon with this first-class tea
Lemon mousse with elderflower strawberries
orkshire Mini beef Y gs puddin
90 Easy Food
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AUGUST 2016
20/07/2016 14:55
jam
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Brie and
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cooking for fun afternoon tea
Cinna mon sult ana sco ne
Recipes inspired by the Sunday Afternoon Tea at Titanic Belfast. See p.12 for more information. www.easyfood.ie
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Easy Food 91
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OH MY
Goodness!
Versatile cauliflower masquerades as a familiar grain in this summer salad from healthy eating blogger Aoife Howard
N Aoife is a medical student and food blogger, who loves creating simple healthy recipes so that you can have your cake and eat it too! www.thegoodfoodgoddess.com
106 Easy Food
EF114_106-107_Goodness Gracious.indd 106
ow that summer is underway and barbecue season in full swing, I thought that I would share a recipe for one of my favourite summer salads, perfect for enjoying al fresco. Couscous salads are a great barbecue staple: simple to prepare, wonderfully flavoursome and loved by adults and children alike. For me, summer is all about light, tasty meals which require little to no cooking, leaving you with plenty of time to enjoy the glorious weather and great company. This delectable cauliflower couscous effortlessly fits the bill. Cauliflower provides the base of this ‘couscous’ salad to make a grain-
AUGUST 2016
20/07/2016 15:05
make it healthy summer salad and gluten-free version of traditional wheat couscous. I also love that it's an easy way to incorporate more vegetables into your diet.
Moroccan spiced cauliflower 'couscous' salad with lemon tahini dressing Serves 4
Forget kale – cauliflower is the somewhat unlikely vegetable du jour. As the age-old adage says, you shouldn't judge a book by its cover, and this is certainly the case when it comes to cauliflower. What it lacks in appearance, it more than makes up for in versatility, and it has recently become a star ingredient in everything from pizza to brownies. Cauliflower couscous is my favourite incarnation of this humble vegetable. The beauty of this cauliflower couscous salad lies in its versatility. Here, I chose to spice it up with an array of fresh herbs, a hint of warming cinnamon and some zingy lemon zest, but a varied combination of spices would work perfectly too. The subtle spices allow the herbs to become the star of the salad, and the summery combination of fresh mint and fragrant coriander complements the Moroccan-inspired flavours. Dried fruits add a beautiful sweetness, while the nuts contribute a gorgeously crunchy contrast to the cauliflower’s light texture. I used a mixture of tart cranberries and vibrant apricots, but any combination of plump dried fruit would be a great addition. My favourite element of this salad is, by far, the creamy citrus tahini dressing, which offsets the sweet dried fruits perfectly and couldn't be easier to prepare. Finally, I couldn't resist topping off this glorious salad with a sprinkling of pomegranate seeds, making this a side dish that will leave the mains in the shade!
1 head of cauliflower, florets chopped 2 tsp olive oil 1½ tsp ground coriander 1 tsp cumin seeds 1 tsp paprika ¼ tsp ground cinnamon Zest of ½ a lemon 4 tbsp dried fruits (I used dried cranberries and apricots) 4 tbsp nuts (I used flaked almonds and pistachios) 1 small bunch coriander, finely chopped ½ a small bunch mint, finely chopped 1 tbsp pomegranate seeds to decorate For the lemon tahini dressing: 1 tbsp tahini paste 1 tbsp lemon juice 1 tbsp water ½ tsp maple syrup
1 Place the cauliflower florets into a food processor and pulse until it takes on a couscous-like appearance. 2 Heat the olive oil in a large frying pan. Add the cauliflower to the frying pan and cook for 5-7 minutes, stirring frequently. Transfer to a large bowl and set aside to cool. 3 Once cooled, fold in the spices, lemon zest, dried fruits and nuts. 4 Stir in the herbs. Stir well and season as desired. 5 Transfer to a serving bowl and top with the pomegranate seeds. 6 For the dressing, combine the tahini paste, lemon juice, water and maple syrup in a large bowl and mix well. Season as desired. Drizzle the dressing over the ‘couscous’ and enjoy! Per Serving 106kcals, 7.6g fat (0.9g saturated), 7.8g carbs, 2.8g sugars, 3.6g protein, 3.6g fibre, 0.028g sodium
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Gluten-free Vegan Paleo Dairy-free
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Easy Food 107
20/07/2016 15:05
A BALANCING
act
Strike the perfect balance of nutrients with these handy recipe ideas
108 Easy Food
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AUGUST 2016
20/07/2016 15:24
make friendly makeitithealthy healthydiabetic balanced meals
Breakfast Homemade granola with yoghurt and stewed rhubarb Serves 6 For the granola: 210g gluten-free rolled oats 80g almonds, chopped 60g chickpea (gram) flour 40g pumpkin seeds 30g sunflower seeds 1 tsp ground cinnamon 1 tsp ground ginger ½ tsp salt 4 tbsp honey 60ml coconut oil, melted For the stewed rhubarb: 1 rhubarb stalk, trimmed and chopped 1 tbsp honey 1 tsp lemon juice ½ tsp vanilla extract To serve: 500g dairy, soy or coconut yoghurt 1 Preheat the oven to 150˚C/130˚C fan/gas mark www.easyfood.ie
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2 and line a baking tray with parchment paper. 2 In a large bowl, stir together all the dry ingredients for the granola until combined. 3 In a small bowl, whisk together the honey and coconut oil. Fold this into the dry mixture using a wooden spoon until thoroughly combined. 4 Transfer the granola to the prepared baking tray and use the back of your spoon to spread it out in an even layer. 5 Bake for 40-45 minutes, turning the tray halfway through, until golden brown. Remove from the oven and allow to cool completely. 6 Gently break up the granola into clumps and store in an airtight container at room temperature for up to two weeks. 7 To make the stewed rhubarb, heat a small saucepan over a medium-low heat and add the rhubarb, honey, lemon juice and vanilla. Stir to combine and cook for 6-8 minutes until tender. Remove from the heat and set aside. 8 When ready to serve, spoon some yoghurt into a bowl. Top with some of the homemade granola and stewed rhubarb.
Make a batch on and Sunday evening ek’s have a whole we sts kfa ea br worth of g. itin wa d an y read
Per Serving 508kcals, 25.4g fat (10.6g saturated), 56.1g carbs, 22.6g sugars, 17g protein, 8.1g fibre, 0.26g sodium
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20/07/2016 15:25