Easy Food Issue 123 by Zahra Media Group

SPECIAL HEALTHY FEATURE ALLERGY-FRIENDLY MEALS FOR KIDS EASY FOOD ISSUE 123

ROM RECIPES F OUR TEST KITCHEN

BLUEBERRY STREUS MUFFINS, P.91 EL

NEW WAYS WITH CHICKEN HEARTY SALADS 3-STEP MEALS

SANDWICH SHOWDOWN

! E L B LET'S CRUM AND Y H C N U R SWEET, C OD OH-SO-GO

SPECIAL GUEST

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WHICH BREKKIE SAMBO ARE YOU?

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• GET TO KNOW YOUR STONE FRUITS • EASY CHICKEN DINNERS • WEEKNIGHT MEALS • SWEET AND SAVOURY CREATIONS • APPRENTICE CHEF WINNERS • HEALTHY COOKING METHODS • ALLERGY-FRIENDLY KIDS MEALS •

DINNER'S DONE!

Chef Adrian puts his EDITOR twist on Ireland's takeaway favourites in his debut cookbook

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For more delicious recipes, visit www.philadelphia.ie

An easy summer supper Grilled peach, prosciutto and Philly flatbread Serves 2 PREP TIME: 15 minutes

2 prepared naan breads or flatbreads 2 peaches, halved and pitted Olive oil, for brushing 100g Philadelphia Cream Cheese with Mediterranean Herbs 4 slices of prosciutto, torn Black pepper 2 small handfuls of fresh rocket 1 Preheat the barbecue to a medium heat and cook the naan breads for 30 seconds per side. 2 Brush the peaches with oil and place cut side-

down on the barbecue. Cover and cook for 4-5 minutes per side until charred and softened. Remove from the barbecue and slice. 3 Spread half of the Philadelphia over each naan and top with the sliced peaches. Tear over the prosciutto, season with some black pepper and add a small handful of fresh rocket on top of each. Cut into slices to serve. Per Serving 463kcals, 19.9g fat (3.8g saturated), 52.1g carbs, 15.5g sugars, 19g protein, 4.1g fibre, 0.373g sodium

Easy Food team

Hey!

EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Dutch apple pie, p.93

I’m so thrilled to be the guest editor of Easy Food this month! If there’s one thing I love, it’s food, and I’m delighted to be sharing some recipes from my first cookbook, Fakeaway. I’m a qualified chef and have trained in many of the best restaurants in Ireland, but also am passionate about teaching homecooks how to cook real food. This got me into hosting cookery demonstrations in schools, food festivals and organisations across the country.

EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: The veggies’ breakfast bap, p.86 Editorial Intern Emer Brady foodintern@zahramediagroup.com fave recipe: Honey mustard potato salad, p.111 Contributors Michael Fleming, Aoife Howard and Fiona Broderick.

All this has led me to where I am now: indulging in my love of good food, while sharing my best tips and recipes with you! After speaking with beginner cooks and students across Ireland, I realised that so many people don’t have the basics of cooking and are put off by the idea of making a delicious meal at home. While everyone loves a good takeaway now and again, I wanted to show people just how easy it is to recreate so many of these quick favourites at home. A lot of the recipes in the book are ones I’ve been making for myself for years, and I’m pretty sure you’ll love them too! I’ve included a few of these recipes in this issue from p.16 so you can check them out for yourself.

DESIGN Art Director Nikki Kennedy fave recipe: Nectarine and raspberry cobbler, p.32 PHOTOGRAPHY & FOOD STYLING Agnieszka Wypych, Charisse van Kan, Pauline Smyth and Shannon Peare. Some images from Shutterstock.com.

Easy Food always has plenty of options for simple weeknight meals as well; you’ll have dinner on the table in no time with the three-step meals, p.64, while the hearty salads, p.108, are the perfect way to fill up without feeling weighed down.

TEST KITCHEN Proudly built by QK Living www.qkliving.ie ADVERTISING Sales Manager Sarah Currey scurrey@zahramediagroup.com fave recipe: Bacon, avocado and chilli jam sambo, p.71

Looking for something sweet? Well, there are five recipes with crunchy crumble toppings from p.88, and you can get a real taste of seasonal stone fruits from p.30. For the bold among you, the top tips and recipes for making boozy bakes is a must-read on p.124.

ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com

Whatever your skill level, there’s definitely something in this issue to entice you into the kitchen and get cooking!

Adrian

BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Gin and tonic cupcakes, p.126 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Philliy cheesesteak baps, p.58

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Coping with stress during pregnancy • The importance of iron for women • Baby’s first outing • Family food • Crafty fun

Cookbook

s there anything more comforting than sitting down to a warming beef stew on a blustery winter’s night? From the wild Irish seas and rugged coastline to the fertile green fields covering this island, Ireland’s stunning landscapes have bred a rich and wonderful food history. It is not one that is overly complex, but rather rooted in the tradition of gathering friends and family around the table to eat, drink and be merry. Whether you’re an experienced cook or a kitchen novice, these tried-and-tested recipes from Easy Food Magazine and the winners of the Home-Cook Hero cookery competition are the perfect way to bring your kitchen to life.

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10 FOOD BITES

News, products and cookbooks from the wonderful world of food

14 COMPETITIONS

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August

CONTENTS Baked berry cheesecake chimichangas

P.61

stone fruits WHAT’S IN SEASON? 30 FEELING FRUITY?

Sweet, juicy stone fruits are the epitome of

summer flavours

36 EAT IRELAND

Recipe Editor Jocelyn Doyle explores

some of the Boyne Valley’s fabulous foods

LARDER LUCK 45 HALE AND HEARTY

Cupboard staples give these flavoursome

meals a healthy kick

48 FROM THE BUTCHER’S BLOCK

Local butcher Michael Fleming

encourages us to broaden our horizons

Tomato, peach, prosciutto and goat’s cheese salad

P.33

WHAT’S FOR DINNER? 52 WEEKLY MENU PLANNER

Vietnamese steak noodles

P.66

Keep it simple, keep it quick with our tasty midweek meals

68 FLAVOUR FUSION

Enjoy the contrast of flavours in these sweet-meets-savoury creations

77 COOK TO IMPRESS!

David Gillmore, head chef of Belfast’s famed James Street South, shares recipes for an impressive al fresco meal

4 Easy Food

AUGUST 2017

COOKING FOR FUN

These budding chefs share their award- winning recipes

MAKE IT HEALTHY!

We help you decide which kitchen gadgets are worth the splurge

Goat’s cheese pasta salad

P.110

Blogger Aoife Howard dishes on one of

her favourite healthy summer desserts

96 SCHOOL’S IN!

tasty quick-fix snack

127 KITCHEN KNOW-HOW

114 OH MY GOODNESS!

KIDS’ KITCHEN

These pitta pizza pockets are a fun and

80 APPRENTICE CHEF ALL-STARS

105 EASY JUNIORS

Our Home Ec expert shares creative ideas for healthy, interesting school lunches

The meat-lovers’ breakfast bap

P.87

116 15 HEALTHY COOKING TECHNIQUES

Delicious recipes for steaming, poaching

and grilling your foods

FROM OUR KITCHEN TO YOURS

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

124 Shannon Peare, one of our resident Food

Stylists, spills on how best to incorporate alcohol into sweet treats

Beetroot chocolate cake with avocado icing

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FROM THE Cover

P.98 P.64

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SPECIAL HEALTHY FEATURE ALLERGY-FRIENDLY MEALS FOR KIDS EASY FOOD ISSUE 123

EASY AS 1-2-3!

FREE-FROM FOODIES

Allergy-friendly treats to please even the fussiest of eaters

P.108

To celebrate our 123 issue, we’ve created these so-simple three-step meals

PICK A SIDE

OM RECIPES FR OUR TEST KITCHEN

DINNER'S DONE! BLUEBERRY STREUS MUFFINS, P.91 EL

NEW WAYS WITH CHICKEN HEARTY SALADS 3-STEP MEALS

SANDWICH SHOWDOWN WHICH BREKKIE SAMBO ARE YOU?

SALAD SATISFACTION

These hearty vegetarian salads are sure to keep you full for longer

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LET'S CRUMBLE

ADRIAN ON THE GO

Y AND SWEET, CRUNCH OD OH-SO-GO

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These tasty chicken dinners are easy to make and even easier to eat!

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WEEKNIGHT WONDERS

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LET’S GET READY TO CRUMBLE!

A little crumble is the perfect topping for these sweet treats

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Make your weekend breakfast the most delicious meal of the day with these decadent baps

SPECIAL GUEST EDITOR

Chef Adrian puts his twist on Ireland's takeaway favourites in his debut cookbook

Chef Adrian Martin puts his twist on takeaway favourites in recipes from his debut cookbook

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.

Easy Food 5

ADRIAN

ON THE GO Chef Adrian Martin puts his twist on takeaway favourites in recipes from his debut cookbook

16 Easy Food

AUGUST 2017

guest editor Adrian Martin

With

the range of fad diets and conflicting food advice swirling around, it’s no wonder it can seem easier to avoid the kitchen altogether and let someone else do the cooking. This is why we need champions of home cooking like Adrian Martin; the 25-year-old Cavan native has been a familiar face on the Irish food scene for the past few years, promoting the benefits of cooking delicious, nutritious meals at home. Or — as he puts it — real food. When you meet Adrian, you know he’s the real deal. His chilled-out demeanor lends itself well to his penchant for witty remarks and a bubbling laugh that often has him doubled over. When you get on the topic of food, he buzzes with an infectious enthusiasm and can spout off any number of tips, ideas or anecdotes on everything from burgers to bain-maries. You may know him by his moniker, Chef Adrian, and recognise him from his appearances on TV3’s The Six O’Clock Show or RTÉ Player’s Fakeaway and Chef Adrian Eats Ireland. He travels the country working on food education for primary and secondary schools, and regularly hosts cookery demonstrations for charities, GAA clubs, ICA groups and festivals. Starting at a very young age, he trained in some of Ireland's most renowned restaurants including Neven Maguire's MacNean House and Bon Appétit in Malahide. He also holds a degree in Culinary Arts from the School Of Tourism Killybegs. This has equipped him with the right know-how to transform some of his favourite foods — from Nando’s chicken to KFC and meatball subs — into tasty homemade recipes that will help you ditch the takeaway menus. Adrian’s aim is to prove that real food is easy to make at home, even our beloved takeaways. He shares some recipes here from his first cookbook, Fakeaway, and proves that you can enjoy your favourite treats with much less work than you might expect and for a fraction of the price. For more information on Chef Adrian, visit www.chefadrian.ie.

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When did you first become interested in cooking? When I was 13, I was obsessed with Richard Corrigan and used to watch him on TV and any of his cookery series on YouTube. I was amazed by how he could throw together a meal just with a random set of ingredients in front of him. I was working a part-time job in SuperValu doing a lot of janitorial jobs — scrubbing toilets, mopping the floor — but what I was really interested in was working at the deli there. I’m a firm believer in, “if you don’t ask, you don’t get”, so I used to ask my manager all the time to let me have a shot at the deli. I kept getting turned down though, so I actually walked out of the job. I went down to Neven Maguire’s MacNean Restaurant and told them I really wanted to be a chef. I was eager to learn and asked if there was any chance they would give me a job. Sure enough, they put me to work straight away. I would head there after school from Wednesday through Friday, plus at the weekends and holidays.

You like to inspire people to cook real food; what is the benefit of this rather than relying on ready meals and takeaway? One of the most startling statistics I’ve learned is that €9 million is spent per week on takeaways in Ireland. I think that during the boom, a lot of people started eating out more and would get loads of takeaways. This led to a lot of kids not really being introduced to the benefits of home cooking. There’s no base level of food knowledge with a lot of these kids, and that’s what I wanted to help turn around. I go into schools — from primary schools up to colleges — and teach the basics, from how to hold a knife and chop an onion to making their own Bolognese or curry sauce. I hope it feeds into fixing another one of the main things I believe we’ve forgotten to do, and that’s spending more time together during meals around a table, with no social media allowed! Just sit down, have a meal together and enjoy each other’s time and conversation.

So the culinary persistence paid off! What was it like in the kitchens?

How did this inspire you to create your first cookbook?

The kitchen is a great place to learn. There was always someone who needed to do the odd jobs like peel the potatoes, peel and chop carrots and de-stem the spinach. I moved around the kitchen stations, from the meats to desserts to garnishes. Eventually, I got to the stage where I could serve full tickets on my own. Chefs are a great support for people who are really interested in a culinary career. I ended up training professionally, with a degree from the School of Tourism Killebegs, and worked in some of the best restaurants in Ireland. Chefs know straight away if you’re trained and treat you with a great deal of respect. It’s about speaking the same language as them and being able to keep up.

I love chatting to students and asking them questions about what they love eating. Of course, it’s usually takeaway staples! So this cookbook is really a collection of a lot of my favourite recipes, plus the foods that people just love to eat. The book is a good journey for cooks; if you’re a beginner cook, you can start off with a recipe for something you’re already familiar with, maybe a curry or a chicken roll. If you’re more experienced, these recipes are going to still be delicious!

continued on next page

What made you want to pursue a culinary career? After training, a lot of my chef friends decided to move to Australia. Melbourne has a really great food scene, so I had the option of moving there, but I wasn’t really all that interested. I decided to stay in Ireland and take a chance here. I got in touch with different food producers and schools and offered my services as a qualified chef who would be happy to essentially come and show people how to cook.

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Martin By Adrian r Press by Mercie Published 14.99 €16.99/£

Easy Food 17

What changes are you finding in the Irish food scene? I think we’re really turning into a nation of foodies. When people go out to eat now, it’s all about the best — “You gotta go!”, “It’s the best burger!” or “These chicken wings are the best!” Restaurants seem to feed peoples’ obsession with food now, and more places are specialising in just one thing done really

well. Filming my RTÉ Player series, Chef Adrian Eats Ireland, I got to travel across the country to find the ultimate versions of a lot of foodie favourites from chicken wings to burgers, and I found that people are so passionate about what they think is the best! The book comes alongside this and also feeds peoples’ desires to explore these foods, but in a way that lets them cook them at home.

What do you like to cook at home for yourself? Anything! It really changes all the time. For lunch, I’ll often cook a risotto, since I usually have the main ingredients in the cupboard anyway. I’m a big steak lover; I will usually eat steak once or twice a week. I love making a curry — the crispy honey chilli chicken bites in my cookbook is one of my go-to meals when served with a bit of rice. Honestly, a lot of the recipes in the book are ones I’ve made for myself over and over again throughout the years. I find once people learn to make these recipes once or twice, they’re so easy that you can just keep throwing them together.

What’s the best kitchen tip/advice you’ve ever received? Organisation in the kitchen is key. I have a friend who’s never cooked in his life; he literally has a ready meal every day. I’ve made it a personal mission to make sure he cooks a meal every week from my cookbook. Cooking with him, I realised that he had no idea where anything was in the kitchen, which made it so much more difficult to cook anything there. It’s great to have everything to hand — from pots and pans hanging on hooks right above the hob, to chopping boards always in reach. Also, make sure you have good, sharp knives ready to use.

Time to dish: what’s the worst kitchen disaster you’ve ever had? Ha! I’ve had two, both at Neven Maguire’s MacNean Restaurant. One was when I was about 16 years old and making confit duck legs; these would marinate and cure overnight, then be placed into huge trays of duck fat in the oven for six hours on a low setting. I overfilled one of the trays with duck fat, and it spilled onto the bottom of the oven as it cooked. Well, it set the entire oven on fire! I nearly burned down the kitchen, which definitely wouldn’t have been ideal. The other was when I was about 14 or 15; the kitchen staff had made a ton of sauces for a wedding. These sauces take hours to make and the containers they had been packed in were piled high in the cold room. I accidently knocked them over, and they spilled all over the floor — it was like a swimming pool! I had to make them all over again myself in the end. Every good chef has made millions of mistakes; it’s all about making them, learning from them and moving on! 18 Easy Food

AUGUST 2017

guest editor Adrian Martin

Buffalo chicken wings with a smoked garlic and chive dip Serves 4-6

“A classic wing from the United States. It is normally deep fried and coated in a vinegary, buttery, spicy sauce, but for a healthier version I bake these in the oven. This version has the addition of bourbon to the sauce, which adds an incredible musty flavour. Don’t worry, the alcohol burns off in the cooking.” 24 chicken wings 2 pinches of sea salt 5 sprigs of fresh thyme 3 tbsp olive oil 1 x 354ml bottle of hot sauce (I prefer Frank’s) 100ml white wine vinegar 100ml bourbon 100g butter A handful of sesame seeds 1 red chilli, sliced 4 spring onions, sliced For the garlic and chive dip: 4-5 chives 2 garlic cloves, smoked 3 tbsp mayonnaise 1 First make the garlic and chive dip. Slice the chives thinly and finely chop or crush the garlic. Mix the chives and garlic into the mayonnaise in a small bowl and set aside until needed. 2 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 3 Season the chicken wings with the salt and thyme leaves. Now sprinkle the wings with the oil. Give them a good mix with clean hands and place on a baking tray. Roast the wings for 25 minutes. 4 While the wings are cooking, make the sauce. Place the whole bottle of hot sauce in a wide saucepan. Add the white wine vinegar, bourbon and butter and then allow to simmer until the sauce becomes sticky and reduces to a nice syrup consistency. 5 After 25 minutes remove the wings from the oven and dunk them into the sauce. Return them to the oven for another five minutes and then dunk them again to get them extra sticky. Place them into the oven for a further five minutes and then they are ready. Spoon them into a dish, place the dip on one side, sprinkle with the sesame seeds, chilli and spring onions and tuck in.

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Easy Food 19

20 Easy Food

AUGUST 2017

guest editor Adrian Martin

Lamb shank rogan josh Serves 4

“The inspiration for this recipe came from a time when my lecturer Gabriel McSharry made his incredible rogan josh in college. I loved the spices and felt they gave the ordinary lamb shank a complete lift. Here is my take on his recipe. Cheers Gabriel.” 4 tbsp olive oil, plus extra for searing 2 cinnamon sticks 5 cardamom pods 1 tsp fennel seeds 1 tsp cumin seeds 1-2 bay leaves 2 onions, sliced 1 tbsp ginger, grated 1 tbsp garlic, chopped Sea salt 1 tsp ground cumin 1 tsp ground coriander 2 tsp chilli powder 2 tbsp tomato purée 2 x 400g tins of chopped tomatoes 1 tbsp sugar 4 tbsp Greek yoghurt 4 lamb shanks, excess fat removed 1 tbsp garam masala 2 tbsp fresh coriander, chopped 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Heat the oil in a frying pan over a high heat and sweat the cinnamon, cardamom, fennel and cumin seeds and bay leaves in it. Then add the onions, ginger and garlic, and fry, stirring constantly, until they turn golden, using a pinch of salt to help them sweat. 2 Add the ground cumin, ground coriander and chilli and continue to stir, adding two tablespoons of cold water to prevent the spices from burning. 3 Add the tomato purée, chopped tomatoes and sugar to balance the acidity. 4 Gradually add the yoghurt and stir in to the mixture. Keep stirring until all the yoghurt has incorporated into the sauce and making sure the oil has not separated. 5 Sear the lamb in some oil in a frying pan on a high heat, ensuring that it is sealed and browned all over. 6 Place the meat in an oven roasting tray, then pour over the sauce, cover with foil and roast in the oven for three hours, until the meat is tender. 7 Remove from the oven, mix the garam masala into the sauce with a spoon, and adjust the seasoning with sea salt. Spoon

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the lamb shanks into bowls and ladle over that amazing sauce. Finally sprinkle with the chopped coriander and enjoy with a side of your choice. I love serving this with some mashed potato or sticky rice.

The chicken fillet roll Serves 4

“Every deli counter in Ireland sells a chicken fillet roll. Students live on them for lunch. Here’s my healthy version. It may take a little longer to make your own, but at least you know exactly what has gone into it.” For the chia rolls: 500g wholemeal flour A pinch of caster sugar A pinch of sea salt 1 x 7g sachet of fast action yeast 325ml water 1 egg, beaten Chia seeds For the chicken: Plain flour, for dusting 4 chicken breasts 3 eggs, beaten 2 tbsp Cajun spice Wholemeal breadcrumbs Sea salt Olive oil Mayonnaise Rocket leaves (optional)

1 First, make the rolls. In a large bowl mix all the dry ingredients together. Then, using a fork, mix in the water. Once a dough forms, place it onto a flour-dusted surface and knead for 5-10 minutes until smooth and soft. Place the dough back into the bowl and cover with a damp tea towel in a warm area until it doubles in size. 2 Once the dough is ready, preheat the oven to 180˚C/160˚C fan/gas mark 4. 3 Cut the dough into four pieces and roll into a nice bread roll shape. Place the rolls onto a tray lined with parchment paper and score the top of each 3-4 times with a knife. Brush the rolls with a little beaten egg and sprinkle with chia seeds. Bake for 25 minutes. Leave the oven on for cooking the chicken. 4 Put some flour in a bowl and dust each chicken breast, then dip them into the beaten egg. In another bowl mix together the Cajun spice and wholemeal breadcrumbs, and dip the chicken into the breadcrumb mix. Place the chicken on a baking tray, sprinkle with sea salt and drizzle with oil, and bake for about 25 minutes. The timing really depends on the size of the chicken breasts you use — just make sure there isn’t a sign of pink meat when you cut it. You can bake the rolls and chicken together to save time. 5 Now it’s time to assemble them. Slice your rolls in half and slice the chicken into strips. Layer some mayonnaise onto your rolls, then add the chicken and some rocket leaves, and you’re ready to go.

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22 Easy Food

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guest editor Adrian Martin

Prawn pad Thai Serves 2

“This isn’t your authentic Pad Thai recipe, but it’s a simple twist on it that tastes very similar and uses easily accessible ingredients that we have here in Ireland. You can always substitute your favourite meats like chicken or beef if you don’t like prawns. Most supermarkets now stock smoked garlic and baby spring onions. But if it happens that they don’t, just use the ordinary varieties, giving the spring onions a small chop.” 200g rice noodles 2 garlic cloves, roasted A handful of coriander, leaves and stalks separated ¼ stick of lemon grass 1 red chilli Olive oil 10 Dublin bay prawns shelled and deveined (ask your fishmonger to do this) 10 baby spring onions Zest and juice of 2 limes 100g bean sprouts Sea salt A handful of salted peanuts, chopped 1 Place the noodles in salted boiling water and cover for five minutes to soften. 2 Chop the garlic, coriander stalks, lemon grass and chilli, then fry together in some oil for one minute over a medium heat. Add the prawns and spring onions and cook for another 2-3 minutes. 3 Add the lime zest and juice and the bean sprouts. Now add the noodles to the pan and stir well until heated through. Season with sea salt to taste and serve sprinkled with the chopped peanuts and coriander leaves.

The pimped-up burger Serves 4

“If you like eggs you will love this burger. The egg bakes in the centre of the bun and also toasts the bun at the same time.” 570g beef mince 2 good pinches of sea salt 100g breadcrumbs 4 eggs, plus 2 egg yolks A small piece of ginger, grated 2 tbsp sweet chilli sauce, plus extra for topping Olive oil 4 of your favourite buns

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400g smoked cheddar Mayonnaise 1 Preheat the oven to 170˚C/150˚C fan/gas mark 3. 2 Mix the mince, sea salt, breadcrumbs, egg yolks, ginger and sweet chilli sauce in a large bowl. Split the mixture into four pieces and shape into patties. 3 Heat some oil in a frying pan over a medium heat and cook the patties until they are golden and crispy on each side. 4 While the patties are cooking, use a ring cutter to cut out a ring from the top of each

of the burger buns. Put these on a baking tray lined with parchment paper and crack an egg into the hole in the middle of each. Bake the buns with the eggs in the oven for 5–8 minutes. If you like your egg runny take it out after five minutes. If you like it well cooked, leave it in for the full eight minutes. 5 Once the burgers are cooked, grate the cheese over them. 6 Now it’s time to build your burger. Spread a layer of mayonnaise on the bottom part of the burger bun, then add the burger with cheese, blob some sweet chilli sauce on top, and top off with the eggy bun. Delicious!

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24 Easy Food

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guest editor Adrian Martin

Crispy honey chilli chicken bites Serves 2

“Another Chinese takeaway favourite. Sweet, spicy and absolutely delicious. Try to use good quality local honey as it is a good source of antioxidants. You can bake the chicken in the oven if you don’t fancy wok-frying it.” 2 large chicken breasts Sea salt and freshly ground black pepper 200g plain flour 1 thumb-sized piece of ginger 1 large red chilli (or more for extra heat) 300ml rapeseed oil 1 large lemon 1 tbsp sweet chilli sauce 2 tsp soy sauce 80ml water 2 tsp cornflour 2 tbsp honey A handful of spring onions

into an oval shape, roughly 1½cm thick. 5 Heat a large non-stick frying pan over a high heat, add one of the ovals and cook for 5-6 minutes, or until cooked through, turning halfway. Brush with a little of the remaining melted butter. If the butter has gone solid again, just melt it over a low heat. Then sprinkle with a few nigella seeds and a small pinch of salt. Keep warm in the oven while you make the remaining breads. 6 Cut the chicken breasts into thin strips. Mix some salt, black pepper and the plain flour in a bowl and coat the chicken with this mixture. Set aside. 7 Peel and finely slice the ginger and cut the chilli into thin strips, removing the seeds. 8 Heat the oil in a wok over a high heat. Meanwhile, juice the lemon into a cup or bowl, add the sweet chilli sauce, soy sauce,

water and cornflour and stir together. Leave to one side. 9 Fry the chicken in batches for a few minutes in the hot oil until golden brown, then remove and drain on kitchen paper. Repeat until all the chicken is looking ace! 10 Discard all but about a tablespoon of the oil from the wok, then gently fry the ginger and chilli for a minute or so. Add the honey and stir whilst it is bubbling away for another minute. Then add the lemon juice mixture. Keep stirring and bring to the boil, the sauce will thicken in about one minute. 11 Return the chicken to the wok to heat through for a few minutes, tossing in the sauce to coat well. Slice the spring onions into fancy diagonals and throw into the wok for the last minute of cooking. 12 Serve with some naan bread or rice.

For the naan bread: ½ x 7g sachet of dried yeast 1 tsp runny honey 125ml lukewarm water 45g unsalted butter 250g strong white bread flour, plus extra for dusting Sea salt 3 heaped tbsp low-fat natural yoghurt 1 tbsp nigella seeds 1 For the naan bread, combine the yeast, honey and lukewarm water in a bowl, then set aside for five minutes, or until the mixture is starting to bubble. 2 Melt the butter in a small pan over a low heat. Meanwhile, combine the flour and half a tablespoon of salt in a large bowl and make a well in the middle. Pour in one tablespoon of the melted butter, the yoghurt and the yeast mixture, and beat the wet ingredients together with a fork. Gradually start incorporating the flour from the sides until the mixture starts to form a rough dough, then bring it together with your hands — it should be soft and sticky, so add a splash more water if you think it needs it. 3 Knead the dough on a flour-dusted surface for around five minutes, or until smooth, then place into a lightly floured bowl. Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size. 4 Once risen, knock back the dough with your fist, then divide into six balls. Roll each portion

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Easy Food 25

26 Easy Food

AUGUST 2017

guest editor Adrian Martin

The spice bag Serves 2

“The latest trendy thing to eat across Ireland is the spice bag. It’s sold in Chinese takeaways, but was invented in Ireland. With this dish, it’s all about the spice mixture. Here’s my version.” 2 chicken breasts, sliced into small strips 2 eggs, beaten ½ tsp cumin 200g ground almonds 1 tsp coconut oil Sliced red and green chilli (optional) For the chips: 4 medium-sized Maris Piper potatoes, washed 2 sprigs of rosemary, chopped 1 onion, sliced 1 tbsp coconut oil, melted For the spice: 2 good pinches of sea salt 1 tbsp Chinese five spice ½ tsp garlic powder ½ tsp chilli powder 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 To make the chips, slice the potatoes to whatever thickness you like. Sprinkle with the chopped rosemary and sliced onion, coat with the coconut oil and bake for 35-40 minutes. Make sure you mix all the ingredients with your hands before cooking. If your tray isn’t non-stick, use some greaseproof or parchment paper. 3 To prepare the chicken, place the strips into the beaten egg. In a separate bowl mix the cumin and ground almonds, then place the chicken strips into the mixture, ensuring they are fully coated. If you find they aren’t fully coated, go back and dip into the egg and then back into the ground almond mix once more. 4 Place the chicken onto a baking tray, put it in the oven and bake for 20-30 minutes. 5 Mix the spices together in a small bowl. Once cooked, combine the chicken and chips and then from a height sprinkle the spice mix over them, making sure to coat both the chicken and chips. 6 I recommend serving this in a bag or wrapped up in some newspaper, with a sprinkling of red and green sliced chilli.

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Pork tacos Serves 2

“Tacos are a traditional Mexican food consisting of a meat or vegetarian filling in a corn or wheat tortilla shell. This is my favourite version, which is made with crispy pork belly. For convenience you can ask your butcher to slice up the pork belly for you.” 1 red onion, thinly sliced Sea salt 3 tbsp white wine vinegar 400g pork belly, sliced 2 tbsp olive oil 1 heaped tsp smoked paprika 2 tbsp natural yoghurt 1 small bunch of coriander, chopped 1 lime, sliced thinly For the tacos: 100g wholemeal flour 60g water A pinch of salt 1 Mix the red onion, a pinch of sea salt and white wine vinegar together. Leave the mixture to sit until serving.

2 To make the tacos, mix the flour, water and salt in a bowl with a fork. Dust a work surface with a little extra flour and knead the dough until smooth. 3 Divide the dough into eight pieces and roll out with a rolling pin until they are half the depth of a one euro coin. Fry them over a medium heat in a dry pan until cooked on either side. You’ll know they are cooked once you have a nice golden colour on each side. Allow them to cool down curled around a rolling pin, wooden spoon, or even placed into small bowls just to hold their shape. 4 To prepare the pork belly, put the olive oil in a frying pan over a low to medium heat and add the meat. Sprinkle in the smoked paprika and two good pinches of sea salt and cook until golden and crispy. The pork belly will release a lot of fat and oil, so once it is cooked, remove it from the pan and drain on lots of kitchen paper. Cooking the pork on a low to medium heat will allow most of the fat to render out. 5 Build up the tacos by placing some of the crispy pork into each tortilla. Spoon in some of the red onion and a dollop of yoghurt. Scatter with some fresh coriander, serve with some lime slices and get stuck in.

Easy Food 27

30 Easy Food

AUGUST 2017

what’s in season? stone fruits

FEELING Sweet, juicy stone fruits are the epitome of summer flavours

To market, to market

Stone fruits won’t become sweeter once they’re picked, but are often harvested while still a little under-ripe so that they don’t bruise during transit. Look for fruits that have the colour, if not the softness, of ripe fruit, then let them soften at room temperature for a few days.

Apricot

love... STONE FRUITS

Peach

Plum

Nectarine www.easyfood.ie

Cherry

❤ OLIVE OIL ❤ SALTY CHEESES ❤ BLACK PEPPER ❤ CHOCOLATE ❤ CITRUS ❤ CINNAMON ❤ PORK AND DUCK ❤ FRESH HERBS ❤ CURED MEATS, SUCH AS PROSCIUTTO OR BACON ❤ NUTS ❤ VANILLA ❤ HONEY ❤ GINGER

Easy Food 31

Weeknight wonders

These tasty chicken dinners are easy to prepare and even easier to eat!

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AUGUST 2017

larder luck chicken dinners

BBQ chicken drumsticks Serves 4 8 Moy Park Chicken Drumsticks 350ml BBQ sauce 60ml apple cider vinegar 1 onion, chopped 3 garlic cloves, crushed 1 tbsp chilli powder 2 tsp paprika 1 tsp mustard powder 2 tsp Worcestershire sauce 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and place the drumsticks in a large baking dish. (For slow-cooked drumsticks, place them in the bowl of a slow cooker.) 2 Combine the remaining ingredients in a large jug. Whisk together well, then pour over the drumsticks. Place the baking tray in the oven for 40 minutes or until the chicken is completely cooked throughout. (For slow-cooked drumsticks, cover the slow cooker with the lid and cook on low for 6-7 hours.) 3 Serve the drumsticks warm with cooked rice, potatoes or chips. Per Serving 333kcals, 6.4g fat (1.4g saturated), 40g carbs, 26g sugars, 26.5g protein, 2.7g fibre, 1.138g sodium

Spatchcocked Piri Piri chicken Serves 4-6 5 red chillies, deseeded and roughly chopped 5 garlic cloves, peeled and halved Large bunch of fresh parsley Juice of 2 lemons 1 tbsp olive oil 2 tbsp apple cider vinegar 1 tsp smoked paprika 1 tsp oregano 1 tsp caster sugar 2 tsp sea salt ½ tsp black pepper 1 Moy Park Fresh Whole Chicken To serve: Jacket chips Coleslaw Lemon wedges 1 In the bowl of a food processor, combine the chillies, garlic, parsley, lemon juice, olive oil, vinegar, paprika, oregano, sugar, salt and pepper. Whizz until well combined. 2 Place the chicken, breast-side down, on a

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chopping board and carefully cut along both sides of the backbone with good kitchen scissors or poultry shears. Discard the backbone. Cut off the wing tips. 3 Turn the chicken over and push down firmly on the breastbone to flatten out the bird. 4 Place the chicken in a shallow, non-metallic baking dish, tucking in the wings and legs. 5 Massage the marinade into all sides of the chicken, coating every part well. Cover with cling film and place in the fridge to marinate for at least five hours, or overnight if possible. 6 Remove the chicken from the fridge 30 minutes before cooking. Preheat the oven to 200˚C/180˚C fan/gas mark 6, then place the chicken on a rack over a large baking tray, breast-side up. 7 Roast for 40-50 minutes until the chicken is completely cooked throughout and the juices run clear when the thigh is pierced with a skewer. Transfer to a plate, tent loosely with tin foil and allow it to rest for 15 minutes.

Easy Food RECOMMENDS

FRESH WHOLE IRISH CHICKEN Moy Park’s Whole Irish Chicken offers a 100% fresh, succulent grade A roast every time. Perfect for dinner for the whole family, Moy Park chicken is for everyone to enjoy. We want you to share the goodness that you find in all of our delicious products, from fresh chicken drumsticks to breaded goujons. Moy Park is part of family life — from the succulent Sunday roast to goodness-filled school night dinners, and everything in between.

8 Carve the chicken, then serve with jacket chips, coleslaw and lemon wedges. Per Serving 407kcals, 24.9g fat (6.7g saturated), 2.8g carbs, 1g sugars, 40.5g protein, 0.5g fibre, 0.75g sodium

x Easy Food 41

what’s for dinner three-step meals

Easy as To celebrate our 123rd issue, we’ve created these so-simple three-step meals

Prawns à la veracruzana Serves 4 1 tbsp rapeseed oil Knob of butter 1 bay leaf 1 onion, thinly sliced 2 jalapeño peppers, deseeded and very thinly sliced 4 garlic cloves, crushed Salt and black pepper 500g raw prawns, peeled and deveined 3 medium tomatoes, diced 8 green olives, pitted and thinly sliced (optional) To serve: Crusty bread 1 lime, cut into wedges 1 Heat the oil and butter together in a large nonstick pan over a medium heat. Add the bay leaf and cook for one minute. Add the onion, jalapeños and garlic and season with salt and pepper. Cook for three minutes,

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stirring, until softened. 2 Add the prawns, then cover and cook for 3-4 minutes until pink and just cooked through. Stir in the tomatoes and olives. 3 Bring to a simmer, then reduce the heat to medium-low. Cover again and cook for 2-3 minutes longer until the tomatoes are almost broken down. Discard the bay leaf. Serve with crusty bread and some lime wedges for squeezing over. Per Serving 255kcals, 10.1g fat (3g saturated), 10.5g carbs, 3.9g sugars, 30.1 g protein, 2.5g fibre, 0.704g sodium

Sarah Mulholland “This recipe was easy to follow, quick to prepare and even quicker to make – perfect for a weekday dinner. My husband and I enjoyed the meal and it made a pleasant change to have crusty bread rather than pasta, rice or potatoes. The dinner reminded us of a tapas-style dish you get when on holiday. We both agreed that when we make it again we will omit the olives, which was the only change we would make!”

Easy Food 65

Vietnamese steak noodles Serves 4 1 tbsp vegetable oil 500g sirloin steak or strip steak 120g rice noodles 120ml rice vinegar 2 tbsp fish sauce (nam pla) 2 tbsp sugar, or to taste 200g prepared coleslaw mix (shredded

66 Easy Food

cabbage and carrot) 3 radishes, thinly sliced Handful of fresh basil, torn 40g unsalted roasted peanuts, finely chopped 1 Heat the oil in a large heavy pan over a medium-high heat until shimmering. Cook the steak for 3-4 minutes per side, then transfer to a board, tent loosely with foil and allow to rest for 10 minutes. 2 Bring a large pot of water to a boil and cook the rice noodles according to the

package instructions. Drain and rinse under cold water. 3 Whisk the rice vinegar, fish sauce and sugar together in a large bowl until the sugar is dissolved. Slice the steak thinly and add to the bowl along with the noodles, shredded vegetables, radishes, basil and peanuts. Toss to combine, then serve.

Per Serving 416kcals, 15.9g fat (4.5g saturated), 20.4g carbs, 8.4g sugars, 41.8g protein, 2.7g fibre, 0.806g sodium

AUGUST 2017

cooking for fun sweet meets savoury

Korean pork chops Serves 4 4 pork chops 4 tbsp soy sauce 2 tbsp honey 4 garlic cloves, crushed 1 tsp sesame oil 1 x 2cm piece of ginger, grated 1 tbsp sriracha hot sauce Black pepper 1 tbsp olive oil To serve: Rice or mashed potato

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1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. 2 Place the pork chops in a sealable plastic bag. In a jug, whisk together the soy sauce, honey, garlic, sesame oil, ginger and sriracha hot sauce. Season the mixture with some black pepper and pour into the bag with the pork chops. Seal the bag and use your hands to work the mixture into the chops. Allow the meat to marinade at room temperature for 30 minutes. 3 Heat the olive oil in a large ovenproof pan over a medium-high heat. Add the pork chops, reserving the marinade. Cook for five

minutes until golden brown. Flip the pork chops over and pour the remaining marinade over them. Cook for another 3-4 minutes. 4 Transfer the pan to the oven and cook for 10-12 minutes or until the pork chops are completely cooked throughout and the marinade has reduced into a sticky sauce. 5 Serve with rice or mashed potato.

Per Serving 358kcals, 24.8g fat (8.2g saturated), 14.3g carbs, 9.1g sugars, 19.5g protein, 0.7g fibre, 0.986g sodium

Easy Food 73

Top tip: make

ookies These c am t ice-cre s e b e th e W ! hes sandwic g in s u d n e recomm la il n a v ality good-qu ramel ice a c or salted m. crea

74 Easy Food

AUGUST 2017

kids’ kitchen young chefs

Lemon and chocolate trio surprise Serves 4 For the chocolate honeycomb: Chocolate, melted A handful of hazelnuts For the shortbread: 125g flour 25g cornflour 50g caster sugar 100g butter For the lemon mousse: 50g white chocolate 177ml double cream ½ leaf of gelatine 1 egg white For the lemon parfaits: 10 biscuits 118ml water 2 tbsp lemon zest 237ml double cream 100g sugar 5 egg yolks 2 tbsp icing sugar 2 tbsp lemon juice 96g sugar 177ml lemon juice 5 tbsp butter 2 tbsp lemon zest For the triple chocolate brownies: 150g milk chocolate 3 eggs 125g butter 200g caster sugar 75g white chocolate 150g self-raising flour 75g dark chocolate

180˚C/160˚C fan/gas mark 4 and grease a baking tin. 3 Sieve the flour and cornflour into a mixing bowl and add the caster sugar. 4 Rub in butter until it comes together, kneading everything to ball. 5 Press mixture into the tin with your knuckles and smooth gently with the back of a wet tablespoon. Roll out and cut with a heart-shaped cutter. Bake for 20-25 minutes until pale golden. 6 Melt the chocolate for the mousse and leave to cool slightly. Whip the cream in a separate bowl until it is almost stiff. 7 Place the gelatine in a small bowl waster until it has softened. Squeeze out the water and then add two tablespoons of boiling water and stir to dissolve the gelatine. 8 Place the egg white in a medium sized bowl with half the sugar, whisk until it is firm and add the remaining sugar. Continue whisking until mixture is stiff. 9 Pour the dissolved gelatine into the melted chocolate and stir to mix. Fold in the whisked egg white mixture, then gently fold in the whipped cream. 10 Pour into glasses or bowls, cover and place in the fridge until set.

Third place

11 Mix the water, sugar and lemon juice for the lemon parfait a small saucepan and cook over medium heat until sugar dissolves. Allow to cool. 12 Add the lemon zest, lemon juice, sugar and yolks to a saucepan. Whisk to combine. 13 Cook over a medium-low heat, whisking in the butter straight away until thick. Allow to cool. 14 Take out the shortbread out of the oven, and leave to cool. Put in the glass. Put the lemon parfait on top and refrigerate until set. 15 Break up the dark chocolate and the cubes of butter into large bowl for the brownies, then melt until smooth. 16 Break up the milk and white chocolate. 17 Whisk the eggs and sugar until thick and frothy. Pour in the melted chocolate and stir to combine. 18 Sieve in the flour and fold into the mixture. Poor the mix into tin. 19 Sprinkle with chocolate and hazelnuts pieces. Bake for 20-25 minutes. 20 To make the berry coulis, put the berries in a saucepan, then add the sugar and orange zest. Heat until soft, then purée in a blender and strain through a sieve to leave a smooth liquid. 21 Whip the cream. Put into piping bag and put on the lemon parfait. 22 Plate up the dessert, paint the berry coulis on a plate, place the honeycomb on the mousse, cut out a brownie and put a mint leaf on the parfait. Dip the heart biscuit in melted chocolate and crushed pistachio.

h Kelly Englis

For the berry coulis: 200g berries 75g caster sugar Zest of 1 orange For the whipped cream: 75ml double cream 25g caster sugar Zest of 1 lemon 1 First make the chocolate honeycomb by spreading the melted chocolate on bubble wrap and sprinkling over the hazelnuts on top. Chill until set. 2 Preheat the oven for the shortbread to

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Easy Food 85

Pick a side

Make your weekend breakfast the most delicious meal of the day with these decadent baps The veggies’ breakfast bap Serves 2 For the hash brown patties: 2 medium potatoes, peeled and grated 30g butter 1 tbsp olive oil Pinch of salt ½ tsp black pepper ½ tsp chilli powder ½ tsp garlic powder 40g Parmesan, grated For the baps: 2 large, deep portobello mushrooms, stalks removed Cooking spray Salt and black pepper

2 tbsp tomato relish 2 brioche, sourdough or crusty baps, split 2 small eggs, cooked over-easy 1 Preheat the oven to 200˚C/180˚C fan/ gas mark 6 and line a large baking tray with parchment paper. 2 Place the grated potato in a bowl and rinse with cold water. Drain well, then transfer the potato to a clean tea towel and squeeze as much water out as possible. Place the potato in a dry bowl. 3 In a small bowl, combine the butter, oil, salt and spices. Microwave on high for 30 seconds until the butter has melted. Pour this mixture over the potatoes. Add the Parmesan and stir

well to combine. 4 Spread the potato mixture out in an even layer on the prepared baking tray. 5 Cook on the lowest rack of the oven for 18-20 minutes, then transfer to the top rack, rotating the tray as you do so (there is no need to flip the hash brown). Cook for another 10-12 minutes or until crispy. 6 Meanwhile, spray the mushrooms with cooking spray and place gill side-down on a baking tray in the centre of the oven. Cook for five minutes until just tender. Flip the mushrooms over and cook for another few minutes until soft. 7 To serve, use a pastry cutter around the same diameter as the baps to cut out 1-2 hash browns per person. 8 Spread some tomato relish into each split bap, then pile up each one with 1-2 hash brown patties, the roasted mushroom and an over-easy egg.

Per Serving 682kcals, 27.9g fat (13.6g saturated), 85.4g carbs, 5g sugars, 24.3g protein, 7.4g fibre, 0.92g sodium

Top tip:

ch, ecial tou For a sp g into g e n a k rac ollow gentl y c h m shroo m. each mu e u flip th once yo the in k o o e to c oms Continu ro h us til the m es of it oven un h w e and th et. are soft s have s the egg

MAKE IT YOURS: Too hungry to make your own hash browns? Just cook four shop-bought hash browns according to package instructions and add two to each bap.

86 Easy Food

AUGUST 2017

cooking for fun crumbles

BLUEBERRY STREUSEL MUFFINS Makes 12 For the crumb topping: 120g plain flour 3 tbsp light brown sugar 2 tbsp caster sugar 1 tsp baking powder 90g butter, melted For the muffins: 220g plain flour 2 tsp baking powder ½ tsp salt

200g caster sugar 2 large eggs 120ml vegetable oil 180ml whole milk 1 tsp vanilla extract 150g blueberries (fresh or frozen) 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Line 18 cups of two regular muffin tins with paper liners. 2 Combine the flour, sugars and baking powder for the crumble in a bowl. Stir in the melted butter, then break up the mixture into pea-sized clumps. 3 Sift the flour, baking powder and salt for the

muffins into a separate bowl. 4 Beat the sugar, eggs, oil, milk and vanilla in a large mixing bowl until smooth. Gradually beat in the flour mixture until just combined. Stir in the blueberries. 5 Divide the batter among the muffin cups. Sprinkle the crumb topping over the top of each muffin. 6 Bake for 20-25 minutes until a skewer inserted into the centre of a muffin comes out clean and the topping is golden brown. Serve warm or at room temperature. Per Serving 232kcals, 11.2g fat (4.1g saturated), 31g carbs, 15.9g sugars, 3.1g protein, 0.7g fibre, 0.109g sodium

Cover

Cook the

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Easy Food 91

NEW YORK CRUMB CAKE Makes 9 large or 18 small bars 200g dark brown sugar 100g caster sugar 1½ tbsp cinnamon 300g plain flour 250g butter, melted For the cake: 180g butter, at room temperature 300g caster sugar 2 large eggs 300g sour cream 1 tsp vanilla extract 300g plain flour 1 tsp bicarbonate of soda ¾ tsp baking powder

92 Easy Food

1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 32 x 20cm rectangular baking tin and line with parchment paper. 2 Whisk the sugars, cinnamon and flour for the crumble in a mixing bowl until combined. 3 Stir in the melted butter, then break up the mixture into pea-sized clumps to make a rough crumble. 4 Beat the butter and sugar in a large mixing bowl for a few minutes until creamy. Beat in the eggs, sour cream and vanilla. 5 Sift the flour, bicarbonate of soda and baking powder into medium bowl. 6 Gradually beat the flour mixture into the egg mixture until just combined.

7 Spread the batter into the tin. Bake for 40 minutes, then remove from the oven. Squeeze handfuls of the crumble topping, then drop clumps of it over the top of the filling to completely cover it (it will be thick). 8 Bake for 20 minutes longer until a skewer inserted into the centre comes out clean, and the topping is browned and slightly crisp. 9 Leave to cool, then serve slightly warm or at room temperature with a cup of coffee. Per Serving 702kcals, 35.7g fat (22g saturated), 91.7g carbs, 49.9g sugars, 7.5g protein, 3g fibre, 0.342g sodium

AUGUST 2017

kidsâ€™ kitchen allergy-friendly

Blueberry banana ice cream Serves 2

Dairy-free Gluten-free No refined sugars Egg-free Nut-free

1 Place the bananas and blueberries in a food processor and leave to sit for three minutes. 2 PurĂŠe at a high speed until a smooth consistency is reached. Eat as is, or freeze for at least two hours for a firmer texture. Per Serving 186 kcals, 0.8g fat (0.2g saturated), 47.7g carbs, 26.6g sugars, 2.3g protein, 5.8g fibre, 0.002g sodium

3 frozen bananas, chopped 100g blueberries, frozen

Top tip:

to chop Be sure anas a b the n ezing e before fr r ie s a e r fo g! blendin

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Easy Food 101

Banana rhubarb muffins Makes 12-15

Gluten-free Dairy-free No refined sugars Egg-free Nut-free 230g brown rice flour 70g chickpea/fava flour 100g coconut sugar 1 tsp bicarbonate of soda 1 tsp baking powder 1 tsp salt

102 Easy Food

1 tsp cinnamon ¼ tsp nutmeg 2 ripe bananas, mashed 180ml almond milk 120ml maple syrup 2 tbsp apple sauce 2 tbsp coconut oil, melted 1 tbsp ground flax seed 1 tsp vanilla 1 rhubarb stalk, chopped and tossed with a squeeze of lemon juice 2 peaches, pitted and chopped 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5 and line a 12-cup muffin tin with paper

liners. Combine the first eight ingredients in a small bowl. 2 In a large bowl, whisk together the remaining ingredients except for the rhubarb and peach. Fold in the dry ingredients until just combined. 3 Stir in the rhubarb and peaches. 4 Scoop the batter into the muffin cups and bake for 25 minutes until golden brown.

Per Serving 247 kcals, 7.2g fat (5.4g saturated), 44g carbs, 22.7g sugars, 3.7g protein, 3.1g fibre, 0.308g sodium

AUGUST 2017