Easy Food Issue 118 by Zahra Media Group

SPECIAL HEALTHY FEATURE GLUTEN-FREE, HIGH-FIBRE COOKING EASY FOOD ISSUE 118

Tested

& FAMILY MEALS 30-MINUTE DINNERS 15 WAYS WITH PASTA MEAT-FREE KIDS' RECIPES

MasterChef feature for details

FLIP OUT! PANCAKE TUESDAY IDEAS

u ri ce p.

• TEST YOUR VEGETABLE IQ • COOKING WITH ONIONS • WEEKNIGHT MEAL PLANNER • FISHY FAVOURITES • IMPRESSIVE BRUNCH RECIPES • BAKING WITH PASTRIES • PERFECT TOAST TOPPERS •

Tried

W in !

€2,500 WORTH OF WIRLPOOL APPLIANCES! Flip to the

EF118_01_Cover.indd 1

Turn up the heat! SIMPLE MEALS FOR SPICE LOVERS

UK £4.95

AUS $4.99 FEBRUARY 2017 UK £3.20

FEBRUARY 2017

R 34.90 (incl. VAT) Other countries R30.61 (excl. VAT)

ROI 33.50

EXCLUSIVE! Behin d the scenes at Celebrity Maste rChef Ireland, proudly sponsored by D.I.D.

19/01/2017 15:12

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18/01/2017 12:49

Easy Food team EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Maple pecan trifle, p.71 EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Herbed rack of lamb with pommes Boulangère, p.77 Contributors Michael Fleming, Aoife Howard and Maria Hickey. DESIGN Art Director Nikki Kennedy fave recipe: Super-simple sweet potato curry, p.108 PHOTOGRAPHY & FOOD STYLING Agnieszka Wypych, Charisse van Kan, Pauline Smyth and Shannon Peare. Some props from Anvil Bray. Some images from Shutterstock.com. TEST KITCHEN Proudly built by QK Living www.qkliving.ie ADVERTISING Sales Manager Sarah Currey scurrey@zahramediagroup.com fave recipe: Fast and spicy chicken wings, p.39 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: Caribbean fish curry, p.65 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: One-pot chicken chilli, p.58 Easy Food is published by Zahra Publishing Ltd ISSN 1649-4253 Printed in the UK

Welcome! We’re well settled into the new year at this stage, which means it’s still TBD how many of those resolutions have stuck, but it’s likely that many of us are finding ourselves in a similar cooking routine as before.

The days seem to rush by in a blur, and before we know it, we’re standing in front of a hodgepodge of ingredients in the fridge asking ourselves “So, what’s for dinner?” As always, Easy Food is here to help! This issue is all about getting back to basics with weeknight cooking. We have some ideas for handy 30-minutes meals, p.54, so that you can be sure to have a wholesome and homemade meal on the table in no time. Make the most of one of our favourite budget-friendly cupboard staples – pasta – with clever recipes ranging from meaty meals to vegetarian options and, of course, hearty pasta bakes, p.60. The little cooks in our lives are well looked after as well, with our special feature on vegetarian recipes that kids everywhere will love, p.96. And we know that one of their favourite foodie days of the year is coming up on 28 February...yes, it’s Pancake Tuesday! We have this delicious day covered with a step-by-step guide to making fun pancake creations, p.93, as well as a feature on some ways of dressing up this humble treat, p.30. This issue also includes the first installment of an exclusive two-part series on a behindthe-scenes look at Celebrity MasterChef Ireland – just flip the magazine to check out our special reverse cover, with all the candid snaps, contestant recipes and handy tips for making the most of kitchen appliances. With all this, you’ll be well on your way to becoming a MasterChef in your own kitchen! From handy kitchen know-how to over 85 tried-and-tested recipes, this issue of Easy Food will make it easy to stick to cooking delicious, fool-proof dinners well into 2017!

Happy cooking M E D I A

G R O U P

x Caroline

Magazines Ireland “Annual of the Year” 2013 JAMs “Best Foodie Read” 2013 One year’s subscription to Easy Food is €50.00/£36.00

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.

EF118_03_Ed's Letter.indd 3

THE NEXT ISSUE... The March issue will be on sale from February 28th!

Magazines Ireland “Publisher of the Year” 2015 & 2012

www.easyfood.ie

Caroline

HOW TO CONTACT US Subscription enquiries: New and existing subscribers, any change of personal details or back issue enquiries call: IR: (01) 663 8851 UK: 020 8597 0181.

General enquiries:

Email us at editor@easyfood.ie or write to Easy Food, Zahra Media Group, 12 Prince of Wales Terrace, Quinsborough Road, Bray, Co. Wicklow.

Join us on:

Easy Food 3

18/01/2017 14:43

REGULARS 08 YOUR SAY

Your comments, photos and questions

10 FOOD BITES

News, products and cookbooks from the wonderful world of food

February

CONTENTS P.46

14 COMPETITIONS

Beef and vegetable stir-fry

Exciting things for you to win!

Onions WHAT’S IN SEASON?

20 FUN WITH ONIONS

The backbone of flavour for many a meal, it’s time to put onions in the spotlight

24 FROM THE BUTCHER’S BLOCK

Local butcher Michael Fleming talks quality over quantity

26 GET ROOTED

Take our fun quiz to see how much you really know about winter vegetables

Spelt pancakes with caramelised banana and pecans

P.82

LARDER LUCK 40 TOP IT OFF

Cheesy nachos

P.37

Turn to your toaster to kick off these impressive snacks!

WHAT’S FOR DINNER? 44 WEEKLY MENU PLANNER Keep it simple, keep it quick with our tasty midweek meals

64 A FISHY ON A LITTLE DISHY

Take your tastebuds on a trip around the world with these inspired fish recipes

4 Easy Food

EF118_04-05_Contents.indd 4

FEBRUARY 2017

19/01/2017 15:25

COOKING FOR FUN

78 BRUNCHING IT

Dublin’s Brother Hubbard share brunch

69 TREAT YOURSELF

This cross between mashed potatoes and fondue is pure indulgence

recipes from their new cookbook

84 EAT IRELAND

Recipe Editor Jocelyn Doyle gets nostalgic

76 CHALLENGE YOURSELF

about her chicken dinner

Because the way to a foodie’s heart is through a home-cooked meal

P.72

Croissant croque monsieur

KIDS’ KITCHEN 88 READER RECIPE

Reader Chloë Whelan shares her favourite cupcake recipe

90 FLIPPING OUT

106 GLUTEN-FREE HIGHFIBRE

These tasty meals will ensure you get enough fibre in your gluten-free diet

FROM OUR KITCHEN TO YOURS

114 All the knowledge you need to become an expert in the kitchen

118 KITCHEN KNOW-HOW

We break down the differences between blenders and juicers

P.106

Our Home Ec xpert makes sure we’re all set for Pancake Tuesday

Fruit-and-fibre overnight oats

93 EASY JUNIORS

Have some fun this Pancake Tuesday with this handy pancake art!

MAKE IT HEALTHY! 104 OH MY GOODNESS

Blogger Aoife Howard enjoys a healthy Pancake Tuesday

FROM THE Cover

CELEBRITY MASTERCHEF SPECIAL

We go behind the scenes with Celebrity Masterchef Ireland!

P.96

VEGGIE KIDS

Healthy, wholesome and tasty meal ideas for young vegetarian eaters

P.30

FEBRUARY 2017

EF118_01_Cover.indd 1

EF118_04-05_Contents.indd 5

FLIP OUT! PANCAKE TUESDAY IDEAS

PANCAKE PERFECTION

ROI 33.50

Use shop-bought pastries to create these mouthwatering dishes

www.easyfood.ie

MasterChef feature for details

P.70

PASTRY PARTY

Tested

& FAMILY MEALS 30-MINUTE DINNERS 15 WAYS WITH PASTA MEAT-FREE KIDS' RECIPES

Quick and easy dinners using our favourite storecupboard staple

Add some heat to everyday meals with classic Tabasco® Red Sauce

Wi n!

€2,500 WORTH OF WIRLPOOL APPLIANCES! Flip to the

TURN UP THE HEAT

P.60

15 WAYS WITH PASTA

Turn up the heat! SIMPLE MEALS FOR SPICE LOVERS

UK £4.95

P.36

Tried

UK £3.20 AUS $4.99 FEBRUARY 2017

Kid-friendly soups Good-for-you weeknight dinners Immunity-boosting recipes

• TEST YOUR VEGETABLE IQ • COOKING WITH ONIONS • WEEKNIGHT MEAL PLANNER • FISHY FAVOURITES • IMPRESSIVE BRUNCH RECIPES • BAKING WITH PASTRIES • PERFECT TOAST TOPPERS •

Quick-fix dinners made for busy midweek evenings

R 34.90 (incl. VAT) Other countries R30.61 (excl. VAT)

30-MINUTE MEALS

SPECIAL HEALTHY FEATURE GLUTEN-FREE, HIGH-FIBRE COOKING EASY FOOD ISSUE 118

P.54

EXCLUSIVE! Behind at Celebrity Master the scenes Chef Ireland, proudly sponsored by D.I.D.

Make the most of Pancake Tuesday with these inventive recipes

P.99

Lunchtime rolls 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 6. All Euro/GBP prices are converted at the time of going to print. Prices may vary.

19/01/2017 15:12

Easy Food 5

19/01/2017 15:25

Cookbook Cookbook Caroline Gray

k and c i u q 100+ cipes! e r y s ea Caroline Gray 05/05/2016 16:41

ON SALE NOW! EF118_18_HCH Cookbook_Ad.indd 18

18/01/2017 13:05

What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS

20-27 IN THIS SECTION

FUN WITH ONIONS P20

The backbone of flavour for many a meal, we think it's time to put onions in the spotlight

www.easyfood.ie

EF118_XX Intro Pages.indd 19

FROM THE BUTCHER'S BLOCK P24

Local butcher Michael Fleming talks quality over quantity

GET ROOTED P26

Take our fun quiz to see how much you really know about your winter vegetables

Easy Food 19

18/01/2017 19:22

Fun with ONIONS

The backbone of flavour for many a meal, we think it’s time to put onions in the spotlight

ONIONS LOVE… ❤ CHEESE ❤ BUTTER ❤ BEEF ❤ THYME ❤ TARRAGON ❤ EGGS ❤ MUSHROOMS ❤ TOMATOES ❤ SOUR CREAM ❤ PEPPERS

20 Easy Food

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FEBRUARY 2017

18/01/2017 13:05

whatâ€™s in season? onions

Quick cheese and onion soup Serves 4 50g butter 2 onions, finely chopped 1 tsp smoked paprika Salt and black pepper 3 tbsp plain flour 500ml whole milk 500ml chicken stock 100g strong mature Cheddar, grated

now? Did youhakve been

Humans ns for ng onio cultivati ears! y 0 0 5,0 at least

To serve: Croutons 1 Melt the butter in a large saucepan over a medium heat. 2 Cook the onions for 7-8 minutes until softened and golden-brown. Stir in the paprika and some salt and black pepper. 3 Add the flour and stir vigorously for two minutes until blended. 4 Add the milk and chicken stock gradually, stirring constantly. Bring to a boil and cook, stirring, for 2-3 minutes or until thickened.

www.easyfood.ie

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___ JAN ___ FEB

MAKE IT YOURS: If you prefer a smoother soup, use a stick blender to purĂŠe it before adding the cheese. For an

___ MAR ___ APR ___ MAY

adult treat, try replacing half of the chicken stock with beer!

___ JUNE ___ JULY ___ AUG

5 Stir in the Cheddar until completely melted. Top with croutons and serve. Per Serving 248kcals, 15g fat (9.2g saturated), 17.3g carbs, 8.7g sugars, 12.1g protein, 1.6g fibre, 0.731g sodium

___ SEPT

In season October - April

___ OCT ___ NOV ___ DEC Easy Food 21

18/01/2017 13:06

Pancake

PERFECTION

Make the most of Pancake Tuesday with these inventive recipes Spelt pancakes with caramelised banana and pecans Serves 4 200g Odlums Spelt Plain Flour 2 tsp Shamrock Demerara Sugar Â˝ tsp salt 2 tsp Odlums Baking Powder 1Â˝ tsp Odlums Bread Soda 2 eggs, beaten 360ml buttermilk Butter, for frying

30 Easy Food

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For the caramelised banana: 100g Shamrock Golden Caster Sugar 2 tbsp water 1 tbsp fresh lemon juice 2 large bananas, peeled, cut into 1cm-thick slices 4 tbsp Shamrock Pecans, toasted To serve: Buckwud Maple Syrup 1 In a large bowl, combine the spelt flour, sugar, salt, baking powder and bread soda. 2 In a measuring jug, beat together the eggs and buttermilk. Add to the dry ingredients and whisk until just combined; the mixture will be lumpy. 3 Heat a large non-stick pan over a medium heat for 4-5 minutes, then add a little butter and swirl to coat the pan as it melts. 4 Ladle small portions of the batter into the hot pan, about 2-3 tablespoons per pancake. Cook 2-3

pancakes at a time until bubbling on top, then flip them over and cook for another 1-2 minutes until golden brown on both sides. 5 Place the cooked pancakes on an ovenproof plate and keep warm in a low oven while you make the caramelised bananas. 6 In a pan, combine the sugar, water and lemon juice. Stir over a low heat until the sugar dissolves. Turn the heat to medium-high and bring to a boil. Allow to boil without stirring until the syrup turns a deep amber colour, occasionally swirling the pan. This will take 6-7 minutes. 7 Remove the pan from the heat. Add the banana slices and pecans and stir gently to coat with the caramel. Allow to cool for 2-3 minutes before serving with the spelt pancakes. Drizzle with maple syrup to serve. Per Serving 490kcals, 13.1g fat (2.4g saturated), 86.5g carbs, 40.7g sugars, 14.8g protein, 9.3g fibre, 0.899g sodium

FEBRUARY 2017

19/01/2017 16:04

Rye and chia crêpes with avocado and poached egg Makes about 10 225g Odlums Rye Flour Pinch of salt 3 large eggs 675ml water, plus more if needed Butter, for cooking 1-2 tbsp chia seeds To serve: Avocado, sliced Poached eggs Cherry tomatoes, halved

1 To make the batter, combine the flour and salt in a blender or food processor. Add the eggs and pulse together until the texture becomes raggedy. 2 Gradually add the water, pulsing after each addition. The batter may seem a bit thin, but will thicken as it rests. 3 Allow the batter to rest for at least 30 minutes, then stir. It should have the consistency of heavy cream. If you need to thin it out, stir in extra water a few tablespoons at a time. 4 To cook the crêpes, heat a pan over a medium heat. Melt a small knob of butter and pour just enough batter into the pan to provide a thin coating. Sprinkle with a few of the chia seeds and swirl the pan so the bottom of the pan is coated.

5 Cook for 1-2 minutes until the underside of the crêpe is golden-brown, then flip with a spatula and brown the second side. 6 Transfer to a plate to keep warm while you make the rest of the crêpes. 7 Serve with sliced avocado, poached eggs and cherry tomatoes. Per Serving (2 crêpes): 348kcals, 15.6g fat (3.5g saturated), 43.2g carbs, 0.7g sugars, 14.8g protein, 20.2g fibre, 0.321g sodium

Easy Food RECOMMENDS Odlums has been milling the finest quality flour in Ireland since 1845. The latest addition to their speciality flours range is Odlums Wholemeal Rye Flour, a stoneground flour produced by milling whole grains of rye. High in fibre and containing naturally lower levels of gluten than wheat, rye flour is ideal for use in breads, crackers, pancakes, pastries and much more. For more information and lots of delicious recipe ideas, visit www.Odlums.ie.

www.easyfood.ie

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Easy Food 31

19/01/2017 16:04

TURN UP THE

HEAT

Add some heat to everyday meals with Tabasco® Original Red Sauce – it's a classic for a reason!

36 Easy Food

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FEBRUARY 2017

18/01/2017 14:50

larder luck spicy foods

Cheesy nachos Serves 4 400g tortilla chips 200g Cheddar, grated Tabasco® Original Red Sauce, to taste For the toppings: Black beans Spring onions, chopped Fresh coriander, chopped Fresh tomatoes, deseeded and chopped 1 Arrange the tortilla chips in an even layer on a microwavable plate. 2 Top the chips evenly with cheese and shake on Tabasco® Original Red Sauce to taste. Place in the microwave and cook on high until the cheese has melted completely. 3 Add toppings as desired (we used cooked beef mince, black beans, chopped spring onions, fresh coriander and chopped tomato). Per Serving 305kcals, 6.4g fat (2.6g saturated), 45.7g carbs, 1.2g sugars, 18g protein, 6.3g fibre, 0.397g sodium

Tabasco cottage pie Serves 4-6 700g floury potatoes, peeled and cut into even chunks 80ml milk, warmed 50g butter 2 tbsp oil 1 onion, peeled and finely chopped 700g beef mince 2 tbsp tomato purée 300ml beef stock

www.easyfood.ie

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300ml red wine 1 tbsp fresh parsley, finely chopped 1 tbsp plain flour Salt and black pepper 12 drops Tabasco® Original Red Sauce 50g Cheddar, grated 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Cook the potatoes in lightly salted boiling water until tender. Drain, then leave to steam dry in the hot pan for 2-3 minutes. Add the warmed milk and butter and mash until smooth. 3 Heat the oil in a large pot over a low heat and cook the onion for 6-8 minutes until softened. 4 Add the mince and cook for 6-7 minutes, stirring occasionally, until completely browned. 5 Add the tomato purée, beef stock, wine and parsley and bring to a boil. In a cup, combine the flour with a splash of water and stir into a paste. Stir the paste into the beef mixture to thicken. Reduce the heat to medium and simmer, uncovered, for 5-6 minutes until reduced. 6 Season with salt, black pepper and the Tabasco® Original Red Sauce. 7 Transfer everything into a baking dish. Top with the mashed potato and sprinkle over the grated Cheddar. Bake for 25-30 minutes until the top is golden-brown and the edges are bubbling. Per Serving 477kcals, 19.9g fat (8.4g saturated), 23g carbs, 3.7g sugars, 41.2g protein, 3.3g fibre, 0.401g sodium

Irish lamb Tabasco stew

4 large carrots, peeled and sliced 4 medium potatoes, peeled and chopped 1 large onion, chopped 1 large garlic clove, crushed 530ml water 4 tbsp Tabasco® Original Red Sauce 1¼ tsp salt 1 tbsp plain flour 150g frozen peas 2 tbsp fresh parsley, chopped 1 Heat one tablespoon of the oil in a large saucepan over a medium-high heat. 2 Pat the lamb dry with kitchen paper and brown in the pan on all sides, stirring occasionally. Remove to a bowl using a slotted spoon. 3 Add the remaining oil to the drippings remaining in the pan and place over a medium heat. Add the carrots, potatoes, onion and garlic and cook for 10 minutes until tender-crisp. 4 Add 500ml of the water to the pan, along with the Tabasco® Original Red Sauce, salt and the browned lamb. Bring to a boil, then reduce the heat to low. Cover with a lid and simmer for 25-30 minutes, stirring occasionally. 5 In a small cup, combine the flour and remaining 30ml of water and stir to mix into a paste. Stir the paste into the lamb mixture to thicken. 6 Add the peas and parsley and cook, stirring, over a high heat until boiling. Reduce the heat to low, cover and simmer for a further five minutes or until the lamb and vegetables are tender.

Serves 4 2 tbsp vegetable oil 450g stewing lamb, cut into 1½cm pieces

Per Serving 502kcals, 15.6g fat (4.4g saturated), 51.4g carbs, 9.8.g sugars, 38.7g protein, 9.8g fibre, 0.972g sodium

Easy Food 37

18/01/2017 14:51

A fishy

on a little dishy Take your tastebuds on a trip around the world with these inspired fish recipes

MAKE IT YOURS: Cook chopped baby potatoes in the curry to make this a complete gluten- and dairy-free meal without the bread.

64 Easy Food

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FEBRUARY 2017

18/01/2017 19:06

what’s for dinner? fish

Caribbean fish curry Serves 4

MAKE IT YOURS: Use any white fish or even salmon to make this meal. To make this gluten-free, just use tamari in place of the soy sauce.

1 tbsp olive oil 1 onion, chopped 3 garlic cloves, crushed 2 red peppers, deseeded and chopped ½ tsp dried chilli flakes 1 tsp cumin 1 tsp curry powder Salt and black pepper 1 x 400g tin of chopped tomatoes 1 x 400ml tin of coconut milk 650g white fish fillets, chopped into bitesized pieces Squeeze of lime juice To serve: Fresh coriander, chopped Lime wedges Crusty bread 1 Heat the olive oil in pot over a medium heat and cook the onion for 4-5 minutes until just softened. 2 Add the garlic and peppers and cook for one minute. Add the chilli flakes, cumin and curry powder and some salt and black pepper. Stir to combine and cook for a further three minutes. 3 Add the tinned tomatoes, then turn the heat to high and bring to a boil. 4 Stir in the coconut milk. Once boiling, reduce the heat to medium-low and simmer gently for 10-15 minutes. 5 Season the fish with salt, black pepper and a squeeze of lime juice. Add the seasoned fish to the curry. 6 Simmer for 4-5 minutes or until the fish is cooked throughout. 7 Scatter the curry with fresh coriander and serve with lime wedges for squeezing and some good crusty bread. Per Serving 480kcals, 29.6g fat (22.3g saturated), 15.5g carbs, 8.4g sugars, 41.3g protein, 4.7g fibre, 0.19g sodium

Chinese pan-fried hake wi soy sauce

fish with cornflour, shaking off any excess, and set aside.

Serves 4

2 In a bowl, combine the ingredients for the

4 hake fillets Salt and black pepper Cornflour, for dusting 2 tbsp vegetable oil 6 garlic cloves, crushed 4cm piece of ginger, peeled and thinly sliced 4 spring onions, sliced

3 Heat the oil in a large pan over a high heat

sauce. Mix well and set aside. and cook the garlic, ginger and spring onions for 1-2 minutes until fragrant. Remove from the pan using a slotted spoon and set aside. 4 Return the pan to a medium-high heat and cook the coated fish for 4-5 minutes without moving it. Carefully flip the fish over and cook for another 4-5 minutes until opaque and cooked throughout. Transfer to plate.

Theresa Martin “The Caribbean fish curry was very easy to make and all of the ingredients were readily available at the local shops. I made the dish for my husband, daughter, mum and myself. I used hake which was tasty and meaty, and served the curry with basmati rice and garlic bread. This curry can be made as mild or hot as you like depending on your taste and is a lovely colourful dish to serve. It was well received and everyone liked it. This is a dish for real fish lovers, but I think it would also work really well with chicken so I will try that next time.”

www.easyfood.ie

EF118_64-66_Fish.indd 65

For the sauce: 120ml water 2 tbsp soy sauce 1 tbsp honey

5 Reduce the heat to medium and pour the sauce into the pan. When it begins to bubble, add the garlic, ginger and spring onion. Cook for 2-3 minutes. 6 Pour the sauce over the fish and serve

To serve: Rice 1 Pat the fish fillets dry with kitchen paper and season with salt and pepper. Dust the

immediately with rice.

Per Serving 283kcals, 8.4g fat (1.7g saturated), 14.9g carbs, 5g sugars, 35.8g protein, 1.3g fibre, 0.612g sodium

x Easy Food 65

18/01/2017 19:07

y t r a P y r t Pas Use shop-bought pastries to create these mouth-watering dishes

PAIN AU CHOCOLATE FRENCH TOAST BAKE

pour over the egg mixture. Place a plate on

Serves 4-6

3 Preheat the oven to 180ËšC/160ËšC fan/gas

top and refrigerate for 30 minutes. mark 4. Remove the plate from the baking

3 eggs 250ml whole milk 1 tbsp vanilla extract 50g sugar

dish and cover with foil. Bake for 40 minutes

6 pain au chocolat pastries, halved

minutes until bubbling on top.

1 Whisk the eggs, milk, vanilla and all but

Per Serving 204kcals, 8.9g fat (4.5g saturated), 23.7g carbs, 13.9g sugars, 6.5g protein, 0.7g fibre, 0.26g sodium

one tablespoon of the sugar in a large bowl.

until set. 4 Turn on the grill and remove the foil. Sprinkle over the sugar and grill for two

2 Place the pastries in a baking dish and

70 Easy Food

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FEBRUARY 2017

18/01/2017 19:09

cooking for fun pastries

MAPLE PECAN TRIFLE

3 Whisk together the custard, whipped

Serves 6

cream and salted caramel sauce. Spread over bananas in a thick, even layer.

12 maple pecan plaits 4 ripe bananas, sliced 500ml custard 300ml whipped cream 4 tbsp salted caramel sauce 40g pecan nuts, roughly chopped

4 Top with more bananas and the pecan nuts. Refrigerate for at least one hour before serving chilled. Per Serving 722kcals, 41.6g fat (16g saturated), 78.4g carbs, 32.1g sugars, 10.1g protein, 5g fibre, 0.496g sodium

1 Line six small glass dishes with six of the maple pecan plaits, trimming any to fit. 2 Add a layer of the sliced bananas.

www.easyfood.ie

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Easy Food 71

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CROISSANT CROQUE MONSIEUR Makes 4 4 croissants, halved widthwise 8 slices ham 80g Gruyère or Swiss cheese, grated For the béchamel sauce: 1 tbsp butter 2 tbsp plain flour 370ml whole milk 40g grated Parmesan ¼ tsp grated nutmeg

72 Easy Food

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1 tsp Dijon mustard Salt and black pepper

gas mark 6. Spread the bottom half of the croissants with two tablespoons of the sauce, then top with two slices of ham. Top

1 Melt the butter for the sauce in a saucepan

with the other croissant halves, then spread

over a medium-high heat. Whisk in the flour

over a bit more of the sauce, flattening the

for a minute or two until combined, then

tops of the croissants if needed. Sprinkle the

whisk in the milk until smooth. Continue

cheese over the top.

cooking, whisking constantly, for 1-2 minutes

4 Transfer to a baking tray lined with foil and

until thickened.

bake for 10-15 minutes until the croissants

2 Whisk in the Parmesan, nutmeg and

are crisp and the cheese is bubbling.

mustard. Season to taste and remove from the heat.

Per Serving 568kcals, 32.5g fat (17.7g saturated), 41.2g carbs, 12g sugars, 27.6g protein, 2.7g fibre, 1.507g sodium

3 Preheat the oven to 200˚C/180˚C fan/

CHRISTMASFEBRUARY ANNUAL 2016 2017

18/01/2017 19:09

cooking for fun pastries make it healthy eating for wellness

SAUSAGE ROLL EGGY BAKE

2 Arrange the sausage rolls in a baking dish

Serves 8

and add half of the Cheddar. Pour over the egg mixture, then top with the remaining

6 large eggs 250ml milk 1 tsp salt 1 tsp Dijon mustard 16 cooked mini sausage rolls (or 8 large rolls, sliced into bite-sized pieces)

Cheddar. Set aside for 15 minutes. 3 Preheat the oven to 180ËšC/160ËšC fan/ gas mark 4 and bake the casserole for 40 minutes until set. Serve warm.

200g Cheddar, grated 1 Beat the eggs in a large bowl with the

Per Serving 203kcals, 11.3g fat (5g saturated), 9.9g carbs, 2.3g sugars, 14.8g protein, 0.9g fibre, 1.116g sodium

milk, salt and mustard.

www.easyfood.ie

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Easy Food 73

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Brunching it A staple on the Dublin brunch scene, Brother Hubbard share recipes from their first cookbook

78 Easy Food

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FEBRUARY 2017

18/01/2017 19:12

cooking for fun brunch

and Recipes om fr s e g ima bard H r the ub The Bro k o Cookbo rald tt Fitzge ks e rr a G By oo B l il d by G and Publishe s re to s in .99 Available 4 2 27.99/£ online ¤

In Dublin and fancy trying one these recipes in situ? Stop by one of Brother Hubbard’s two locations: • 153 Capel St., North City, Dublin 1 • 46 Harrington St., Dublin 2

Eamon’s chorizo rarebit Serves 4 “Possibly one the most popular dishes on a Sunday, Eamon’s recipe really brings together these rich flavours to make for a joyously indulgent brunch or supper. A word to the wise: you may well want to scale up this recipe multiple times. This chorizo jam will work well as snack to have on toast, but especially our flatbread. You can also make a version of our croque monsieur using this instead of the ham hock for an even more decadent cousin of this rarebit recipe.” 4 slices of good sourdough bread 300g chorizo jam (see recipe, right) 4 small handfuls of baby spinach leaves 4 eggs Hot sauce (optional) 50g pickled red onions Chopped fresh herbs, to garnish Side salad, to serve For the cheese sauce: 150g crème fraîche 100g Cheddar, grated 2 egg yolks

longer, depending on your oven. from coming out of the oven, quickly fry the

50ml espresso coffee 2 tbsp cider vinegar 1 tbsp maple syrup

eggs. Take the rarebits out of the oven and place

Pinch of salt

3 When the rarebits are just a few minutes away

each one directly onto a serving plate. 4 Top each one with a fried egg, then drizzle over

1 First let’s do some preparation: peel the onion

a little hot sauce. Finally, scatter on some pickled

and slice it as finely as you can – the thinner the

red onions and fresh herbs and serve with a side

slice, the quicker it melts when cooked. Chop

salad, perhaps topped with some toasted seeds.

your chorizo into small bite-sized pieces and measure out the rest of your ingredients. 2 Heat a saucepan on a medium-high heat

Per Serving 429kcals, 28.7g fat (12.7g saturated), 19.4g carbs, 9.9g sugars, 23.3g protein, 1.3g fibre, 0.781g sodium

– there’s no need to add any oil. Add half the chorizo and let its natural fats do the work. Remove when crisp and repeat with the other half. At this stage, remove all but one tablespoon

Eamon’s chorizo jam Serves 4-6 as a starter with some bread

of the smoky oil from the pan, turn down the heat and add the onion. Sauté for 10–15 minutes over a low-medium heat, until soft and caramelised. Add the garlic and cook for five

“This versatile recipe holds a place very close to

minutes more.

my heart. I’m super proud of it, as it combines

3 Add the chorizo back to the pan along with the

some of my favourite flavours into such a

rest of the ingredients and cook on a medium

delectable treat. With hints of maple, coffee and

heat for about 20 minutes, stirring regularly to

a sweet smokiness, it sits proud atop some fried

avoid it sticking to the pan. After the 20 minutes,

1 Preheat your oven to 180˚C/160˚C fan/gas

eggs and sourdough for a tasty brunch. It makes

check the consistency: it should be a glossy,

mark 4. To make the easy cheese sauce, simply

enough for four rarebits, or serve in a bowl with

jammy texture. If there is still a lot of liquid, just

place everything in a bowl and mix together until

some cheese, pickles and flatbread. There are

keep reducing until it’s thick.

well incorporated. Toast the slices of bread, then

countless ways to serve this versatile creation.

4 Allow to cool slightly before digging in. This

spread generously with chorizo jam.

How will you eat yours?”

is best served at room temperature or slightly

1 tbsp Dijon or prepared English mustard

2 Cover the jam with a handful of baby spinach, then spoon over some cheese sauce to cover. Place the bread on a lined tray and bake in the oven for 15 minutes, until the cheese sauce is bubbling and turning brown. This may take a little

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warm. Store in the fridge for up to one week. 250g chorizo 1 medium or large onion (150–200g) 2 garlic cloves, crushed 50g muscovado sugar

Per Serving 243kcals, 16g fat (6g saturated), 13.9g carbs, 11.2g sugars, 10.4g protein, 0.6g fibre, 0.547g sodium

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Home Economics Masterclass

Flipping OUT Maria Hickey of Mayfield Community School, Co. Cork and ATHE National President gets set for Pancake Tuesday

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kids’ kitchen home ec

Maria Hickey

EGGS Free range organic eggs are the best choice for making pancakes. Egg whites can be used on their own if a person is watching the fat content or cholesterol level of their food.

T UE

hrove Tuesday — otherwise known as Pancake Tuesday or Mardi Gras — will be celebrated on Tuesday 28th February, 2017. Pancake Tuesday is traditionally the day before Ash Wednesday, upon which Christians celebrate the final feast before the fasting time of Lent. People all over the world celebrate by eating pancakes on this day; they are the traditional choice of food because they are a way of using up rich, perishable foods such as milk and eggs. There are two different types of pancake; the European crêpe and the Americanstyle fluffy pancake. The crêpe is a flat, thin pancake generally cooked in a special frying pan, while an American pancake has a raising agent included and is therefore thicker and generally smaller than a crêpe. Pancakes are one the most versatile dishes that a person can cook, and can be eaten all year round. However, Pancake Tuesday is the best day to celebrate all things pancake. Grab your ingredients, your favourite toppings and your frying pan and enjoy the celebrations.

KEY INGREDIENTS MILK All types of milk can be used depending on personal taste and/or dietary requirements, including whole, low fat, skimmed, almond and soya. However, it is said that buttermilk makes the fluffiest and tastiest pancakes. FLOUR Plain flour is the best flour to use for both crêpes and American pancakes. When making the American ones, simply add a teaspoon of baking powder instead of using self-raising flour as this makes the pancakes much fluffier. For a healthier option, using wholemeal flour will increase the nutritional value of the pancakes by increasing the fibre content. Coeliacs can use gluten-free plain flour.

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P a nScDaAYk e

KEY EQUIPMENT

BASIC CRÊPES

Pancakes are generally cooked on a frying pan or a special crêpe pan. If using a frying pan, make sure it is non-stick, clean and well-oiled before beginning to prevent the pancakes from sticking. A crêpe pan is a very thin pan that comes with a spreader (see above), allowing for the mixture to be spread as thinly as possible.

2 large eggs 180ml milk 120ml water 120g plain flour 45g butter, melted, plus extra for frying

FILLING SUGGESTIONS • Dust with caster sugar and add a squeeze of lemon juice • Drizzle with honey and top with pecan nuts or chopped almonds • Fresh blueberries and honey • Fresh fruit with natural yoghurt or whipped cream • Stewed apples, flavoured with cinnamon and a dollop of fresh cream • Chocolate spread or chocolate chips with a scoop of ice cream • Breakfast pancakes: bacon and maple syrup or bacon and eggs • Diced chicken with salsa • Cottage cheese and sliced pineapple • Poached eggs and Hollandaise sauce

Makes 6

1 In a large bowl, whisk together all of the ingredients until smooth. Cover and refrigerate for 30 minutes. 2 Melt a knob of butter in a non-stick frying pan over a medium-high heat. 3 Ladle a little batter into the bottom of the pan, then lift and tilt the pan around so the batter forms an even coating. 4 Cook for 1-2 minutes, then flip and cook for another 10 seconds. Transfer to a plate and keep warm in a low oven while you repeat the process with the remaining batter, adding a little extra butter to the pan when necessary. Per Serving 166kcals, 8.6g fat (4.8g saturated), 16.9g carbs, 1.6g sugars, 5.2g protein, 0.5g fibre, 0.082g sodium

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Goodness! OH MY

Blogger Aoife Howard has a healthy Pancake Tuesday

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with a mild nutty taste. It is a wonderful source of a whole array of essential nutrients such as copper, zinc and B vitamins. In addition, buckwheat is a great source of healthy carbohydrates and fibre.

Aoife is a medical student and food blogger. She loves to create simple healthy recipes so that you can have your cake and eat it too! www.thegoodfoodgoddess.com

These decadent pancakes have a crisp exterior that gives way to a heavenly, gooey, rich chocolate centre. When it comes to showering your pancakes with toppings, this is one of those rare occasions in life when more really does mean more: serve topped with yoghurt, berries and a generous drizzle of creamy nut butter for the ultimate chocolate lover’s brunch!

Brownie pancakes Makes 6 pancakes

My ardent love for brownies comes second only to my pancake obsession, so it was only a matter of time before I devised a recipe to combine the two. After all, chocolate for breakfast is surely one of the best ideas ever conceived. It is effectively having dessert for breakfast, and who wouldn't love that? As if these decadent delights couldn't get any better, they’re also incredibly simple and quick to make — a prerequisite where breakfast is concerned — and even easier to devour!

1 ripe banana 30g buckwheat flour 4 tbsp cacao powder 120ml unsweetened almond milk ½ tsp baking powder 4 tbsp maple syrup Coconut oil, for frying

BR OW N

t this time of the year, I always rediscover my love of pancakes — so much so that, in the last two weeks, they have quickly become one of my all-time favourite foods. I adore pancakes not just for their sweet taste and fluffy texture, but also for their association with lazy weekends. Pancakes are for those alarm-less days when there are no jobs to be done, nor essays to be written.

ES AK C N PA

To serve: Fresh berries Yoghurt Nuts Nut butter 1 Mash the banana with a fork until smooth and transfer to a large bowl. 2 Add the buckwheat flour, cacao powder, almond milk, baking powder and maple syrup. Whisk well until you have a smooth batter without any lumps. 3 Heat a little coconut oil in a non-stick pan over a medium heat. Once the oil is bubbling, spoon in two tablespoons of the batter. 4 Cook for 2-3 minutes until bubbles form on the top of the pancake. Flip over and cook for a further 1-2 minutes. 5 Transfer to a plate and keep warm while you repeat the process until all the batter is used. 6 Serve with fresh berries, a generous dollop of yoghurt, sprinkle of nuts and a liberal drizzle of nut butter.

Per Serving 301kcals, 9.8g fat (7g saturated), 57.9g carbs, 31.6g sugars, 4.7g protein, 6.5g fibre, 0.055g sodium

Vegan ree Dairy-f e re -f n te Glu e ugar-fre s d e n fi Re in gra Whole

Brownies in the morning may seem indulgent, but with this wholesome recipe you can have your cake and eat it too, even for breakfast! These fudgy pancakes are packed full of nutritious ingredients like buckwheat flour, cacao powder and almond milk, sweetened with ripe banana and a dash of maple syrup. Despite what its name suggests, buckwheat is actually a gluten-free grain

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High-fibre GLUTEN-FREE

These clever coeliac-friendly meals will help to ensure that you get enough fibre from your gluten-free diet

Fruit-and-fibre overnight oats Serves 4 180g pure gluten-free rolled oats 500ml almond milk, unsweetened 1 tsp vanilla extract 1 tbsp chia seeds 3 dates, pitted 4 fresh figs

To serve: Fresh fruit, chopped

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mixture and stir to combine. Cover and place

Honey (optional)

in the fridge overnight.

1 Combine the oats and chia seeds in a large

fresh fruit and a drizzle of honey if desired.

jar or bowl and set aside. 2 In a blender combine the almond milk, vanilla extract, dates and figs. Whizz together until fully incorporated.

One portion will provide almost one-third of your daily fibre, even before it's topped with fruit!

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3 Pour the fig and vanilla milk over the oat

4 In the morning, top each portion with extra

Per Serving 300kcals, 5.7g fat (2g saturated), 53.5g carbs, 19.2g sugars, 10.8g protein, 9.4g fibre, 0.063g sodium

x MAKE IT YOURS: If you can't find fresh figs or they're out of season, replace them with six dried figs and omit the dates.

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make it healthy gluten-free high-fibre

Baked pea fritters

a thick paste, then stir in the gram flour,

Makes 8

bicarbonate of soda, fresh mint, dried thyme

250g frozen peas 1 tbsp olive oil, plus extra for baking 1 onion, chopped 3 garlic cloves, crushed 140g chickpea flour (also known as gram flour) 1 tsp gluten-free bicarbonate of soda 1 tbsp fresh mint, finely chopped ½ tbsp dried thyme

5 Use wet hands to divide the mixture into

Salt and black pepper

and some salt and pepper. eight equal portions. Shape each one into a patty and place each one on the prepared baking tray. Brush each one with olive oil. 6 Bake the fritters for 15-18 minutes until golden brown, flipping them halfway. Per Serving 112kcals, 3g fat (0g saturated), 17g carbs, 4.2g sugars, 5.3g protein, 5g fibre, 0.185g sodium

greaseproof paper. 2 Add the peas to a bowl and cover with boiling water. Leave to thaw for 1-2 minutes, then drain well. 3 Heat the olive oil in a frying pan and cook

including • Gluten-free whole grains, eat, corn kwh brown rice, quinoa, buc and gluten-free oats lly chia • Nuts and seeds, especia flour ond seeds, almonds and alm g udin incl • Cruciferous vegetables, and e broccoli, cauliflower, cabbag Brussels sprouts s, chickpeas, • Legumes, including pea beans and lentils spinach and • Leafy greens, including kale

• Fruit, including apples and

1 Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Line a large baking tray with

fibre Coeliac-friendly foods rich in

MAKE IT YOURS: These work really well served with a simple green salad and some crumbled Feta… or try them topped with a poached egg for a delicious healthy breakfast.

the onion for 3-4 minutes. Add the garlic and cook for another 1-2 minutes. 4 Transfer the onions and garlic to a food processor and add the peas. Pulse into

pears

Top Tip:

in the ill keep These w ree r up to th en, z fridge fo o fr e b d can days an perfect m e th making rk -rich wo for fibre l o o h c s or . lunches

Two fritters will provide one-third of your daily fibre!

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