RECIPES & TIPS FROM IRELAND'S #1 FOOD MAGAZINE EASY FOOD ISSUE 131
D TESTE D N A TRIED ES RECIP
LIGHT & HEALTHY
BBQ FAVOURITES ü LOW N’ SLOW BBQ ü BBQ STAPLES ü THE BEST SIDES ü MEAT-FREE B pav an
SALADS
i c e c re a m!
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UK £3.70 AUS $7.00 JUNE/JULY 2018
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• SEASONAL PEACH RECIPES • EASY BAKES • WINE PAIRING • WEEKNIGHT COOKING • SIMPLE BBQ SKEWERS • VEGAN RECIPES • HEALTHY SUMMER TREATS •
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A taste of summer!
EDITORS David and Stephen Flynn of The Happy Pear share recipes from their brand new cookbook!
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Easy Food team
EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Oreo fudge ice cream sandwich cake, p.92 EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Barbecued lamb and peach salad, p.32
Hey Easy Food readers! We hope you’re loving summer as much as we are! What an amazing time of the year this is — the sun is shining (well, hopefully…), everyone is making the most of the long days and the fruit and veg is absolutely bursting with seasonal goodness, just waiting to star in fresh and fabulous summer meals. David and Step We love getting creative in the kitchen to make the hen most of whole foods — from fruit and veg to whole grains, legumes, nuts and seeds, there are countless ways you can bring the goodness of these superstar ingredients into your daily routine. That’s what our new book, Recipes for Happiness, is all about — the small changes you can incorporate into your lifestyle and eating routine to help you feel your best.
Contributors Aoife Howard and Sinead Keegan. DESIGN Rory Maguire, Sarah Hamill and Yume Sato. PHOTOGRAPHY & FOOD STYLING Agnieszka Wypych, Charisse van Kan, Pauline Smyth and Shannon Peare. 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: St. Tola tartines with honey rhubarb compote, p.37 ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com
We’re sharing some of our new recipes from p.19, along with our top tips for how to make small changes to easily incorporate more whole foods into your diet. Eating healthier food is about having more energy and feeling good, and we hope to inspire you to live your happiest life! Happy eating!
Dave and Stephen
Check out our other titles... easy parenting
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All rights, including moral rights, reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, without the prior permission in writing from the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published. While our recipes have been tested by experts, sometimes recipes don’t work properly due to mismeasuring and different cooker performance. We advise readers to measure ingredients carefully and time their own bakes.The views expressed in this magazine are not those of the publisher. It is recommended that you consult your GP before following any kind of weight reduction, health or exercise programme. Articles and advertisements are for information only.They are not intended to replace medical care. Special thanks to all our guardian angels.
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BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Breaded chicken with summer veg, p.59 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Basic burger mix, p.130
We found that eating more healthily naturally led to us making more positive changes in our lives, from taking up new forms of exercise to getting more involved in our communities and in nature. These changes came about by following a plant-based diet, and we’ve been so thrilled to share our recipes and tips with the Happy Pear community for the past 16 years under the mantra of “eat more veg”! We don’t believe that “one size fits all” when it comes to diet, but we’d encourage anyone who’s curious about plantbased eating to dive in and see how it can fit into your life, even if it’s a small change like trying a meat-free Monday or making a new version of one of your go-to treats. It’s all about giving it a go!
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Digital Intern Emily Brady foodintern@zahramediagroup.com fave recipe: Teriyaki chicken skewers, p.70
Best burgers | Meat-free BBQ | Grown-ups’ picnic | Summer cocktails
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REGULARS 08 YOUR SAY
Your comments, photos and questions
10 FOOD BITES
News, products and cookbooks from the wonderful world of food
16 COMPETITIONS
Exciting things for you to win!
June/July
CONTENTS Open steak sandwiches with lemon Parmesan dressing
WHAT’S IN SEASON?
P.57
30 FEELING PEACHY
Juicy and sweet, peaches are the perfect
summertime staple
36 EAT IRELAND
Recipe Editor Jocelyn Doyle shares her
long-term love of this Irish goat’s cheese
38 15 WAYS WITH SUMMER PRODUCE
New and tasty ways to use in-season
asparagus, strawberries and lettuces
LARDER LUCK 42 FAKER TO BAKER
These fun baked goodies make the
perfect summer activity
50 EASY CHEESY
Satisfy a crowd with these tasty, oh-socheesy creations
WHAT’S FOR DINNER? 54 WEEKLY MENU PLANNER
Bread bowl Cheddar and bacon dip
P.51
Keep it simple, keep it quick with our whole week’s worth of tasty family meals
St. Tola tartines with honey rhubarb compote 4 Easy Food
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P.37 JUNE/JULY 2018
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COOKING FOR FUN
Corn-on-the-cob with chilli garlic butter
P.82
78 SUMMER STAPLES
No barbecue is complete without these
crowd favourites
KIDS’ KITCHEN
96 SUNNY SALADS
Our Home Ec expert shares tips for
making the healthiest summer salads
99 EASY JUNIORS
Give pizza a fruity twist with this
MAKE IT HEALTHY!
homemade treat!
102 SUNSHINE TREATS
Chocolate cherry ice cream sandwiches
P.126
These summertime snacks are begging
P.90
Brunch baked Alaska cupcakes
to be enjoyed on a sunny day
110 OH MY GOODNESS!
Enjoy summer in a glass with blogger
Aoife Howard’s nutritious tropical
smoothie recipe
112 FEEL GOOD FOOD
These recipes are perfect for battling
FROM THE Cover
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ü LOW N’ SLOW BBQ ü BBQ STAPLES ü THE BEST SIDES ü MEAT-FREE B pav an
P.72
P.19
EAT HAPPY!
SPECIAL GUEST
120 All the knowledge you need to become an expert in the kitchen
124 CUPCAKE CRAZY Food Stylist Shannon Peare turns some of Ireland’s favourite frozen treats into inventive supcakes
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FROM OUR KITCHEN TO YOURS
Cooking with a smoker Southern States-style is a traditional — and delicious — barbecue favourite
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Enjoy the lazy days of summer with these too-cool desserts
BBQ FAVOURITES
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ICE CREAM SUN-DAZE
STED AND TE S RECIPE
LIGHT & HEALTHY
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Does anything scream summer quite like barbecued skewers?
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• SEASONAL PEACH RECIPES • EASY BAKES • WINE PAIRING • WEEKNIGHT COOKING • SIMPLE BBQ SKEWERS • VEGAN RECIPES • HEALTHY SUMMER TREATS •
Show off seasonal produce in these vibrant summer salads
P.82
RECIPES & TIPS FROM IRELAND'S #1 FOOD MAGAZINE
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LIGHT AND LEAN
EASY FOOD ISSUE 131
P.106
bloating and digestive distress
EDITORS David and Stephen Flynn of The Happy Pear share recipes from their brand new cookbook!
David and Stephen of The Happy Pear share recipes and tips to help you eat — and feel — your best
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.
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Make Your Own Beef jerky kit €19.46/£17.05 www.firebox.com
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guest editor The Happy Pear
Eat happy!
David and Stephen Flynn of The Happy Pear share simple recipes and tips to help you eat — and feel — your best!
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Easy Food 19
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Recipes and images from
The Happy Pear: Recipes for Happiness by David and Stephen Flynn Published by Penguin Ireland, €22/£18.99 Image credit: Alistair Richardson
I
David (left) shows us his expert handstand technique, as Stephen (left) supervises!
"We wanted to show how making healthy food could be as accessible, quick and easy as possible, even just by making really simple changes." 20 Easy Food
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t's easy to see how David and Stephen Flynn of The Happy Pear have become synonymous with healthy eating in Ireland — the Greystones-born-and-bred duo built The Happy Pear empire with the goal of inspiring people to eat more healthily and feel great about themselves. Easy Food’s headquarters was oh-soconveniently located a short hop across the street from The Happy Pear café for years, so we were truly spoilt to have their wholesome creations as our go-to fuel food, from coffees and fresh scones in the morning to nourishing salads, mains and treats for lunch (and the occasional print-week dinner). When running into David and Stephen around town and in the café, what always struck us about The Happy Pear brand was that they truly live and breathe what they advocate — they radiate passion for making communities healthier and happier, and are willing to be wherever it is they need to reach people and make this happen. Starting with their Greystonesbased café and food store, they have since opened two more locations, published three cookbooks, launched the Happy Heart healthy eating course, released a range of ready meals and ingredients into supermarkets and spread their message through a combination of cooking demonstrations, school visits and corporate talks. Wherever people want to learn about healthy eating, so The Happy Pear will be.
JUNE/JULY 2018
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guest editor The Happy Pear
Their newest book, Recipes for Happiness, encompasses The Happy Pear mentality in 300 pages of recipes, nutrition tips, feel-good stories and some of the guys’ favourite ways of relaxing and exercising (yes, there are even a few pages on handstands). For David and Stephen, eating healthily was a gateway to making more positive changes in their lives, and they want to share how nourishing your body can lead to a fully nourished — and happy — life. This book is perhaps their easiest-to-follow yet, as they show how even the simplest changes to your diet are worth celebrating. After all, their mantra has always been simply and effectively summarised as “eat more veg!” Read on to get a taste of The Happy Pear, from some of their brand-new recipes to tips and stories from David and Stephen, exclusively for Easy Food readers. What was the inspiration behind the latest book? We wanted to show how making healthy food could be as accessible, quick and easy as possible, even just by making really simple changes. We also focus more on the lifestyle changes that come about when you make healthy diet choices, so it was important that it was really encompassing. We had been working with Jamie Oliver’s team to create videos for his Food Tube series, and ended up making about 400 videos of some really cool recipes. It was great to see what people reacted to and what was relevant for the audience, so we realised we needed to compile these recipes and turn it into a book. Some of the vegan recipes in the new book really tackle meaty staples, like the Sunday roast or chicken nuggets. How do you think they’ll stack up? We know some people look at the idea of plant-based eating and think, “ah, vegan food is just for rabbits,” so we’re showing it can taste just as good. We actually tested some of these on "The Late Late Show" with kids trying the vegan sausage rolls, our version of a Bounty Bar and chicken nuggets, and they really liked them. One of the four-year-olds only gave the nuggets a five out of 10, but then he ate another two! How has vegan eating in changed over the past few years? People never used to want to say that v-word, but nowadays we hear from so many people who are aspiring to be vegan! We’ve been
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Stephen (left) and David (right) enjoying a sunny day at The Happy Pear
working with SuperValu and stocking our products there the past few years, and just launched into Waitrose in the UK, as they see a huge demand for vegan options. How did you find that eating healthily made you happier? Growing up in Ireland, drink was the main means of socialising and it was very easy to go along with that. It wasn’t until we stepped outside our box and went travelling that we came back feeling much more ourselves and much more comfortable in our own skin. We had been playing rugby, working and studying business — very much striving after what we thought had been important but, after travelling, we found we were much more into health, happiness and community. We focus a lot on the lifetyle aspects in this book and how your diet can lead to these changes. If
you’re eating right and taking care of yourself, you’ll probably find that you’re sleeping better, maybe going to bed earlier, you’re moving more… so it’s a self-fulfilling cycle that you might not be able to pin to one thing, but it all works together. So who knows, you might start with lentils and finish with yoga! What small changes can people make to eat more healthily? Carbs have really been getting a bad rap the past few years, and a big reason is that most of the carbohydrates people eat are refined carbs. Simply shifting to brown pasta, brown rice and wholemeal or wholegrain bread will increase your fibre intake and these will give you more energy for the day, as the sugars in these carbohydrates release more slowly and keep you fuller for longer. Even having oats for breakfast instead of a sugary cereal is a
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We also each just released a granola: Dave’s Cocoa Crunch and Steve’s Dreamy Granola. They're both really tasty and we're asking people to vote on which granola they like better. And obviously it's a way to see which twin they prefer... What would be your ideal summer dinner? Stephen: Mine would be a long, slow dinner outside at a wood-fired oven. Light the fire, make your dough, let it rise, get everyone involved in making homemade passatas and pizzas, then cook them in the open fire and share them all around. There’s something so tactile about it — everyone taking the time to cook and enjoy the meal together. I love it. David: Mine would definitely be a picnic — Stephen: Oh! Maybe up at the golden rapeseed on Bray head? David: …maybe. But it’s my picnic, so… Stephen: (laughing) Okay, sorry… David: I appreciate the input!
Keeping active with some young visitors to The Happy Pear
better choice. We have a section in the book called “Two-Week Health Reboot” based on our Happy Heart course, which helps people make healthier choices to lower cholesterol and lose weight. What advice do you have to make healthy eating as affordable as possible? A lot of people say that healthy eating is too expensive, that it’s all goji berries and acai powder and spirulina, so we challenged ourselves to make a healthy meal for €20. We spent €19 and ended up making three menus on the Two-Week Health Reboot, so we want to show people that it’s really possible to just buy whole foods from the supermarket and create tasty, afforable meals that are really healthy. This book is all about that — super quick and affordable recipes and tips that can help you make small changes. What are your cupboard staples? Porridge would be a big one. Then tinned beans, tinned tomatoes and wholemeals that can make any number of really simple and wholesome dishes. And, of course, onions and garlic. Wholemeal noodles are a good one to keep in the press — they only take four minutes to cook, so throw that
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together with some homemade pesto and you’re sorted for a quick dinner! Have you had any recipe disasters? Not so much anymore — I think we’ve found the opposite really! We had an idea for the first book to make a vegan lasagne with a cashew cream, and thought, "ah, that won’t work," but we made it and it was actually great! I think we’ve been at it so long now that we know if something will be ridiculous before we start on it… like, I’m taking a total punt on this, it’s crazy! Stephen: I’ve been getting into my own bean-to-bar chocolate — so as in buying a raw cacao bean, roasting it, nibbing it, and grinding it in a granite stone grinder with coconut sugar. Going well so far! David: I remember trying to make a massive vegan jelly baby… that didn’t work out too well. You can kind of recover most things, but it’s all about having fun!
So how does the collaborating work between you two? To be honest, we tend to be on the same page for just about everything. We’re both really creative people and — as “womb mates” — we have the hang of how we each work at this stage. With The Happy Pear, we aimed to start a health food revolution in Ireland and bring like-minded people together who want to eat good food, have a laugh and enjoy life. It’s not all about the food, and we’re always looking for new ways to bring this to life. We’re actually hosting a new festival in August called Playstival, which is a two-day summer festival for children and their parents and is basically the antithesis of video games and mobile phones. It’s all about hands-on, imaginative games that keep the mind and body active. Good, old-fashioned playing! For more on Playstival, visit www.playstival.ie.
Find more about The Happy Pear here: www.thehappy pear.ie The Happy Pear @thehappypear @thehappypear
"With The Happy Pear, we aimed to start a health food revolution in Ireland and bring like-minded people together who want to eat good food, have a laugh and enjoy life." JUNE/JULY 2018
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guest editor The Happy Pear
Ultimate 15-minute burger Makes 3
“Quick, easy to make, super-tasty, moreish — we are aware that’s quite a promise, but these burgers deliver! It’s hard to get goodquality breadcrumbs, so we usually make our own by putting a few slices of decent bread into the food processor for a few minutes until they turn to crumbs. It is really worth seeking out the nutritional yeast, as it gives a nice distinct flavour, and a couple of slices of vegan cheese, while not essential, takes these burgers to the next level.”
1 x 400g tin of kidney/black beans 1 red onion 2 garlic cloves 150g oyster mushrooms (or any other mushrooms) 3 tbsp oil 3 tbsp tamari/soy sauce 100g breadcrumbs 2 tbsp nutritional yeast To serve: Hummus/vegan mayo Sweet chilli ketchup/pesto A couple of slices of vegan cheese (optional)
Lettuce leaves Tomato slices Red onion slices Ripe avocado slices 1 Drain and rinse the beans. Peel and finely chop the onion and garlic. Chop the mushrooms very finely. 2 Put two tablespoons of oil into a frying pan on a high heat. Once hot, add the onion and garlic and cook for 1-2 minutes, stirring regularly. Add the mushrooms and cook for a further minute. Now add the tamari, and fry for two minutes. Remove from the heat. 3 Put the breadcrumbs, beans and nutritional yeast into a bowl and mix well. Add the mushroom mixture to the same bowl and mix. Leave to cool for a minute, then use your hands or a wooden spoon to mash and mix everything together. Shape this mixture into three burger-shaped patties, making sure to really compress them so as to remove as much moisture as possible. 4 The patties are now ready to cook. We usually fry them in the pan in the remaining tablespoon of oil for two minutes on each side, until golden. You can also bake them in the oven at 180˚C/160˚C fan/gas mark 4 for 10 minutes, or throw them on the barbecue. 5 Serve in toasted burger buns with hummus/mayo on the bottom of the bun, sweet chilli ketchup/pesto on the top and any of the other topping options you fancy. Per Serving 537kcals, 16.7g (2.3g saturated), 74.3g carbs (6.2g sugars), 25.6g protein, 14.8g fibre, 1.163g sodium
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Who has the better handstand?
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Chickpea tikka masala “Chicken tikka masala has been called the UK’s national dish, originating when a chef added tomato soup to a curry to make it less spicy! Our version, based on chickpeas and aubergines, is rich, creamy, lovely and ‘meaty’”
For the curry: 3 spring onions 300g mushrooms (we love oyster, but any mushrooms will do) 1½ tbsp oil 2 x 400g tins of chickpeas 1 x 400ml tin of coconut milk Juice of ½ a lime Chilli flakes (optional)
For the paste: 1 tbsp cumin seeds 1 tbsp coriander seeds 2 garlic cloves A thumb-size piece of fresh ginger ½ a fresh red chilli A bunch of fresh coriander 1 heaped tsp garam masala ½ tsp smoked paprika 1½ tsp sea salt ½ tsp freshly ground black pepper 1 tbsp tomato purée 1 x 400g tin of chopped tomatoes
1 In a dry frying pan, fry the cumin and coriander seeds for 3-5 minutes on a high heat until the cumin seeds start to pop, stirring regularly. Peel the garlic and ginger. 2 To make your paste, whiz together the garlic, ginger, chilli, the stalks from the fresh coriander (setting the leaves aside for later), the garam masala, smoked paprika, salt, pepper, tomato purée, chopped tomatoes and the toasted cumin and coriander seeds in a blender until smooth. 3 Chop the spring onions into small slices and cut the mushrooms into small bite-size
Serves 4
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pieces. Put the oil into a large frying pan over a high heat, and once the pan and oil are hot, add the mushrooms and fry for 3-4 minutes. If the mushrooms start to stick, add a few tablespoons of the paste. 4 Drain the chickpeas, rinse thoroughly and add to the pan together with the chopped scallions, the rest of the paste and the coconut milk. Bring to the boil, then reduce the heat to a simmer and cook for a further two minutes. 5 Squeeze in the lime juice, taste, and season with more salt, pepper and maybe some chilli flakes if you think it needs it. Chop the reserved coriander leaves roughly and sprinkle over each serving as a garnish. 6 Lovely served with soya yoghurt and toasted almond flakes on top. Per Serving 829kcals, 49.7g (24.4g saturated), 79.4g carbs (19g sugars), 26.2g protein, 23g fibre, 2.634g sodium
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guest editor The Happy Pear
Hot dogs Makes 6-8
“This is a good one — we got the chefs in our main kitchen to try them, and their verdict was that they were super-tasty and very close to the real deal. These freeze really well and keep for about three days in the fridge. Simply heat them up in a pan for two minutes each side (defrosting them first, if frozen), until golden.” 1 medium onion 4 garlic cloves 1 tbsp oil, plus extra for frying 150g tinned butter beans 150ml vegetable stock/water 2½ tbsp tamari/soy sauce 50g tomato purée 2 tsp smoked paprika 1 tsp ground coriander 1 tsp ground cumin 1 tsp Dijon mustard/wholegrain mustard ½ tsp freshly ground black pepper ½ tsp sea salt 125g vital wheat gluten 30g porridge oats 2 tbsp nutritional yeast 1 tbsp ground flax seeds/ground chia seeds
4 Set up a steamer over a pot of water and bring the water to the boil. 5 In the meantime, cut 6-8 pieces of tin foil or baking parchment, each about double the length and width of a regular hot dog. Divide the mixture into six or eight equal pieces. Place a piece of foil or parchment on the counter. Roll a piece of hot dog mix between the palms of your hands until it’s about the size and shape of a hot dog. Place it on the foil or paper and roll it up, pressing lightly with your hands, to give it an even shape, then fold or twist the ends closed. Repeat with the remaining mix to form 6-8 vegan hot dogs! 6 Place all the hot dogs in the top of the steamer, cover, and steam for about 40 minutes. Remove from the heat and allow to
cool slightly before unwrapping. If you want to keep your hot dogs to eat at a later time, store them in a covered container in the fridge for up to three days. 7 To cook, simply put two tablespoons of oil into a non-stick frying pan on a high heat, place your hot dogs in the pan and cook, turning them constantly, till they golden up and start to smell delicious. 8 Serve in a baguette or hot dog roll, with some vegan mayo, sweet chilli ketchup, mustard and kimchi (or any other type of pickled vegetables). Per Serving 154kcals, 3g (0.4g saturated), 15.9g carbs (2.1g sugars), 17.1g protein, 3.2g fibre, 1.324g sodium
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To serve: 6-8 small baguettes or hot dog rolls Vegan mayo Sweet chilli ketchup Mustard Kimchi 1 Peel and finely chop the onion and garlic. Put the oil into a small pan on a high heat, then add the onion and garlic and cook for two minutes, stirring regularly. Transfer the onion mixture to a food processor. 2 Drain and rinse the beans and add to the processor along with the vegetable stock, tamari, tomato purée, smoked paprika, coriander, cumin, mustard, black pepper and salt. Blend until smooth. 3 Put the vital wheat gluten into a large mixing bowl along with the oats, nutritional yeast and ground flax seeds, and mix well. Add the contents of the food processor to the bowl and stir until combined. If it seems too dry to come together, add another tablespoon or two of vegetable stock. Knead by hand in the bowl for about two minutes, until it all combines into a lovely well-formed ball.
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Feeling
peachy
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what’s in season? peach
Juicy and sweet, seasonal peaches are the perfect summer staple
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FAKER TO
Baker Whether you’re a baking beginner or pro, these fun baked goodies are the perfect summer activity!
Cook with us! Check us out on www.fakertobaker.com for recipe tutorial videos and even more hints and tips!
With thanks to
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JUNE/JULY 2018
24/05/2018 10:28
larder luck baking
Iced biscuits Makes 12
Week 1
100g unsalted butter Bake 150g caster sugar 2g salt 1 large egg Zest of 1 lemon 200g plain flour 1 tsp Dr. Oetker Baking Powder
1 Preheat oven to 180ËšC/160ËšC fan/gas mark 4. Line trays with baking parchment. Place butter and sugar in large bowl and beat with electric mixer. Add pinch of salt then beat in large egg, lemon zest. 2 In another bowl mix together flour and Dr. Oetker Baking Powder, then tip onto butter & sugar mix and beat together with spatula. 3 Bring dough together and then chill in the fridge in the bowl for 5-10 minutes. 4 Lay baking parchment on flat surface, place dough on top and place more parchment on
Top tip:
For the Chocolate Tips on the Popsicle Iced Biscuits, we used 1 tbsp of icing sugar mixed with 1 tbsp of Dr.Oetker Cocoa Powder.
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top. Roll to about 5mm thick. 5 Cut out dough with a selection of cookie cutters and place on the prepared trays. 6 Chill the trays of dough in the fridge for at least 20 minutes. 7 Bake for approximately 25 minutes. Then allow to cool on tray. 8 Decorate biscuits using an exciting selection of Dr. Oetker decorations. We used Dr. Oetker Bright Writing Icing, Designer Icing, Dr. Oetker Bright and Bold 4 Cell Sprinkles, Dr. Oetker Hundreds and Thousands, Sprinkles Mini Wafer Flowers and Chocolate Hearts. Per Serving 706kcals, 32.6g fat (12.8g saturated), 21.2g carbs, 1.9g sugars, 75.2g protein, 0g fibre, 0.202g sodium
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Marshmallows Makes 25
Week 2 Bake
2 egg whites 5 leaves Dr. Oetker Platinum Grade Leaf Gelatine 100g granulated sugar 50g Dr. Oetker Liquid Glucose 1 tsp Dr. Oetker Vanilla Extract 1 Grease and line an 18cm square, 2½cm deep cake tin with baking parchment. In a large, clean bowl, whisk the egg whites until very stiff. Set aside. 2 Cut up the Gelatine Leaves into a small heatproof bowl. Add 60ml cold water. Leave to soak for five minutes then put the bowl over a saucepan of gently simmering water until the leaves have melted. Remove the bowl from the saucepan of water and set aside. 3 Put the sugar in a small saucepan with the liquid glucose and 50ml water. Put a sugar thermometer in the saucepan. Heat the sugar gently over a low heat, stirring until melted. Raise the heat slightly and let the mixture bubble until it becomes syrupy and reaches 118°C on the thermometer. 4 Remove the saucepan from the heat. Whisk the egg white mixture again while gently pouring over the hot sugar syrup in a steady stream. Continue whisking as you gradually pour in the liquid Gelatine and add the Dr.Oetker Vanilla Extract to form a thick, glossy meringue-like mixture (this takes about five minutes). 5 Scrape the fluffy mixture into the prepared tin using a spatula and smooth off the top. Leave in a cool, dry place (not the fridge) for 3-4 hours until firm and set. 6 To finish, dust the work surface with the cornflour, and turn the marshmallow on to it. Carefully peel away the parchment. Using a large bladed knife, cut into five strips and then 25 chunks (the mixture will be quite sticky). Toss the pieces of marshmallow in the cornflour until lightly coated and serve. Per Serving 441kcals, 22.9g fat (11.6g saturated), 24.5g carbs, 1.3g sugars, 32.8g protein, 1g fibre, 0.978g sodium
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Top tip:
To make flavoured marshmallows, use Dr. Oetker Gel Food Colour Red and omit the Vanilla extrac t. For the Chocolate use 30g Dr.Oetker Cocoa Powder into the egg white mixture instead of vanilla extract.
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larder luck baking
Top tip:
For an easy treat, fill the doughnuts with Dr. Oetker Chocolate Surprise Inside or Caramel Surprise Inside. We used Dr. Oetker Pink Gel Food Colour to make the pink icing, the n decorated with Dr. Oetker Sprinkles and Mini Wafer Flowers.
Doughnuts Makes 12
Week 3 Bake
500g strong white bread flour 70g caster sugar 1 tsp salt 7g fast action dried yeast 120g unsalted butter, at room temperature 2 medium eggs 160ml warm water 1 Put the flour, sugar, salt, yeast and butter into a large mixing bowl, or the bowl of a stand mixer, and stir to combine. Using your fingertips, rub the butter roughly into the flour — it should be in small chunks but doesn’t have to be like breadcrumbs. Add the eggs and water, and stir to make a rough dough. Either knead with a dough hook in the stand mixer for 10 minutes, or tip out onto a lightly floured surface and knead for 15-20 minutes by hand, until you have an elastic, smooth and shiny dough with no lumps of butter in it. Shape it into a ball, place back in the mixing bowl, cover the top with cling film and allow the dough to rise somewhere warm for one hour, until doubled in size. 2 Once the dough has risen, tip the dough www.easyfood.ie
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out onto the work surface again (you don’t need to flour it) and knead for 2-3 minutes to distribute the air evenly through it. Divide it into pieces between 45-50g each (you should get around 20), and shape them into balls by pulling the ragged edges to the base, tucking them under and smoothing the tops and bottoms in your cupped hands. Space these out over two baking trays lined with non-stick baking paper, then lightly oil two sheets of cling film and gently cover the dough balls. Leave the cling film loose — the dough needs room to expand. Let the dough prove (rise again) for 1-2 hours until slightly swelled and puffy — it won’t change dramatically. 3 Once you’re ready to cook the doughnuts, heat a large, heavy bottomed pan with two litres of sunflower oil to 160’C — use a digital thermometer to check. Lightly flour a 3cm, round cookie cutter and use it to stamp out the centres of the dough balls. Keep the middles to fry separately. Gently lift the rings up with a metal spatula and drop them into the pan, frying around 6-8 at a time, depending on how large your pan is — they shouldn’t be crowded. Fry for three minutes on each side, keeping an eye on the temperature of the oil — it needs to stay at around 160’C and will drop when you
first put the doughnuts in. Once they’re golden brown on each side, lift them out and rest on kitchen paper until cool. Once you’ve fried all the doughnuts, fry the holes for two minutes, then drain on kitchen paper and toss in sugar while still warm. 4 To decorate the doughnuts, put the icing sugar in a shallow bowl and stir in the water — it will look like it’s not enough, but keep stirring and it will form a thick paste. 5 Once the doughnuts are cool dip the smoothest side in the glaze, turning it a little to make sure it’s evenly coated. Allow the excess to drip off over the bowl, place the doughnuts on to a wire rack. Have fun with decorating these: spray some of the doughnuts with the Dr. Oetker Silver Shimmer Spray; sprinkle with the Dr. Oetker Glamour and Sparkle Sprinkles; or cover with Dr. Oetker mekted chocolate and coat with a layer of sprinkles. They’re best eaten on the day they’re made, but will keep in an airtight container for 24 hours.
Per Serving 706kcals, 32.6g fat (12.8g saturated), 21.2g carbs, 1.9g sugars, 75.2g protein, 0g fibre, 0.202g sodium
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Weekly
MENU PLANNER
Keep it simple, keep it quick with our tasty midweek meals
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what's for dinner? weeknight meals
Monday Saag Halloumi Serves 4 2½ tbsp ghee or vegetable oil 300g Halloumi, sliced into strips Juice of ½ a lemon 1 onion, finely chopped 300g spinach Bunch of fresh coriander, roughly chopped 1 x 3cm piece of fresh ginger, grated 3 garlic cloves, crushed 1 tbsp garam masala Black pepper ½ tbsp ground cumin 4 tbsp natural yoghurt To serve: Green chillies, deseeded and sliced Basmati rice or naan 1 Heat one tablespoon of the ghee in a pan over a medium-high heat. Cook the Halloumi for 2-3 minutes per side until golden. Squeeze
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Meat-f ree Monday
over the lemon juice, then transfer to a plate. Cover with tin foil and set aside. 2 Heat the remaining ghee in the same pan over a medium-low heat. Add the onion and cook for 6-8 minutes until softened. 3 Blanch the spinach in boiling water for 30 seconds, then drain. Transfer to the bowl of a food processor, add the coriander and pulse to form a rough sauce. 4 Add the ginger and garlic to the pan with the onion and cook for a further two minutes until fragrant. Add the garam masala and cumin and cook for one minute, stirring. 5 Add the spinach mixture and bubble for 1012 minutes. Season with plenty of pepper. 6 Stir the yoghurt into the spinach mix and warm through, stirring. Divide the spinach curry between plates and add the Halloumi. Scatter with sliced green chillies and serve with rice or naan.
TOP TIP: For a more traditional version, use Paneer in place of the Halloumi.
Per Serving 375kcals, 28.1g (18.9g saturated), 13.5g carbs (2.6g sugars), 19.9g protein, 3.1g fibre, 0.826g sodium
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Summer Skewers
Does anything scream summer quite like barbecued skewers?
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what’s for dinner? skewers
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Steak fajita skewers Servings 6-8
800g sirloin steak, cut into cubes 1 tbsp cumin 1 tbsp chilli powder 1 tbsp garlic powder Salt and black pepper 2 green peppers, cut into cubes 2 red peppers, cut into cubes 1 large white onion, cut into cubes 8-10 skewers (soaked in water for 20 minutes if wooden)
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1 Preheat a barbecue or griddle pan to a medium-high heat. 2 Combine the steak, cumin, chili powder, garlic powder, salt, and pepper in a bowl, mixing until the cubes of steak are evenly coated. 3 Slide a piece of steak down one of the skewers, followed by pieces of green pepper, red pepper, and onion. Repeat until there is only a 3cm gap on the top of the skewer. 4 Repeat with the remaining skewers.
5 Grease the surface of the barbecue or griddle pan by rubbing with a tongs and some oiled kitchen paper. 6 Cook the skewers for about 10-15 minutes with the lid closed, flipping them halfway.
Per Serving 215cals, 6.8g (2.4g saturated), 5.6g carbs (2.3g sugars), 31.5g protein, 1.4g fibre, 0.09g sodium
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what’s for dinner? skewers
Roasted veggie skewers Servings 6-8
4 tbsp olive oil 2 tbsp lemon juice 1 tbsp dried oregano Salt and black pepper 2 courgettes, sliced into rounds 200g chestnut mushrooms 2 medium red onions, cut into cubes 2 red peppers, cut into cubes 2 yellow peppers, cut into cubes 4-5 skewers (soaked in water for 20 minutes if wooden)
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1 Preheat a barbecue or griddle pan to a medium-high heat. 2 Combine the oil, lemon juice, oregano, salt, and pepper, stirring until mixed. 3 Slide a courgette slice down one of the skewers, followed by pieces of mushroom, red onion, and peppers, repeating until there is just a 3cm gap remaining at the top of the skewer.
4 Repeat using the remaining skewers and vegetables. Brush each skewer liberally with the oil mixture. 6 Cook the skewers for 12-18 minutes with the lid closed, flipping halfway.
Per Serving 112kcals, 7.5g (1.1g saturated), 11.4g carbs (2.6g sugars), 2.7g protein, 2.5g fibre, 0.03g sodium
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Teriyaki chicken skewers Servings 6-8
500g chicken thigh fillets, cut into cubes 250ml soy sauce 150g brown sugar 1 tbsp sesame seeds 4 spring onions, chopped 1 pineapple, cut into cubes 4-5 skewers (soaked in water for 20 minutes if wooden) 1 Preheat a barbecue or griddle pan to a medium-high heat.
2 In a bowl, combine the chicken, soy sauce, brown sugar, sesame seeds and spring onions, stirring to coat the chicken. Cover and place in the fridge to marinate for at least two hours. 4 Slide a piece of chicken down the skewer, alternating between chicken and pineapple, until there is a 3cm gap at the top. 5 Repeat with the remaining chicken, pineapple and skewers. 6 Grease the surface of the barbecue or griddle pan by rubbing with a tongs and some oiled kitchen paper. 7 Cook the skewers for about 12-18 minutes with the lid closed, flipping them halfway. Brush the skewers with the leftover marinade during barbecuing. Per Serving 237cals, 5.3g (1.4g saturated), 27.2g carbs (23g sugars), 20.8g protein, 1.2g fibre, 1.955g sodium
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what’s for dinner? skewers
Spicy prawn and chorizo skewers Serves 4-6
300g chorizo, cut into cubes 20 raw prawns, peeled and deveined 2 tsp harissa 2 garlic cloves, crushed Juice of ½ a lemon 60ml mayonnaise 60ml natural Greek yoghurt 3 tbsp fresh parsley, chopped 1 Preheat a barbecue or griddle pan to a medium-high heat. 2 Slide a piece of chorizo down the skewer, alternating between chorizo and
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prawns, until there is a 3cm gap on the top of the skewer. 3 Repeat with the remaining skewers. 4 Grease the surface of the barbecue or griddle pan by rubbing with a tongs and some oiled kitchen paper. 5 Cook the skewers for about 12-18 minutes with the lid closed, flipping them halfway. 6 Whisk together the harissa, garlic, lemon
juice, mayonnaise, yoghurt and parsley. Drizzle on top of the skewers to serve, or serve on the side for dipping.
Per Serving 279cals, 18.3g (18.3g saturated), 4.8g carbs (0.9g sugars), 22.3g protein, 0.1g fibre, 0.667g sodium
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Smokin
BONES Cooking with a smoker is a traditional — and truly delicious — barbecue favourite
Note:
Recipes and images from The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas by Paula Forbes Published by Abrams €26/£22.99 Photographs by Robert Strickland
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These re cipes require a smoker — shop-b ought or homema de — to prepare .
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cooking for fun meat smoking
Central Texas–style smoked brisket Serves 10–12 “Traditionally, Central Texas barbecue is seasoned with just salt and pepper. You can go that route if you want, or add a tablespoon each of any/all of the following: paprika, chile powder, cumin, or granulated garlic powder. Your call. Do note that if you don’t live in a barbecue region, you might have to call ahead and order a whole brisket from your butcher. Smoking the brisket will take at least 12 hours plus time to rest, so please prepare accordingly. If I plan to serve a brisket at 7pm for dinner, I take it out of the refrigerator at 5am that day at the latest.” 2 tbsp salt 2 tbsp coarse-ground black pepper 1 packer-cut brisket (about 5.4kg) 1 The night before you smoke the brisket, combine the salt, pepper, and optional seasonings together to prepare the rub. Trim the fat to between 6 and 12mm all over the brisket. Pat the meat dry and rub it generously with the seasoning, then set it on a sheet pan and cover it with plastic or foil. Refrigerate until morning.
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2 On the day of the smoke, take the brisket out of the refrigerator and let it come to room temperature while you get the fire going. 3 Prepare a smoker to around 107°C. Once you’ve held it at that temperature for about 30 minutes, place the brisket directly on the grates of the smoker, fat side up, with the thicker end closer to the fire. 4 Leave it alone for a while, while keeping the smoker’s temperature at 107˚C. After a few hours, you can check it periodically to take the internal temperature of the brisket, but otherwise don’t mess with it too much. 5 At first, the meat’s temperature will rise pretty steadily. But at a certain point, you’ll notice that the internal temperature of the brisket stops going up, somewhere around 71˚C/160°F. This is called the stall. If you wrap the brisket at this point, it will help you get through the stall. (Some people consider this cheating. You can skip this step if you like, but it will take longer.) You can wrap the brisket in butcher paper, which is what the pros do, or you can wrap it in parchment paper (not waxed paper) or foil. Make sure it’s fully wrapped, and put it back in the smoker. 6 Cook the brisket for several more hours, until the internal temperature of the meat reaches
93˚C Some pitmasters recommend going even higher, to 96˚C, if you can wait that long. 7 Take the brisket off the smoker and let it rest for at least one hour at room temperature, or longer in a cooler. Slice and serve. While the brisket cooks “When you start, the brisket is limp. It would just fall over your hand as you pick it up. As it cooks, it starts to shrink and tighten up. It’s pulling in that heat, that smoke, and it’s getting real tight. It’s kind of like if you were to step into a hot bath. You tense up at first, until you get used to the temperature, then you kind of loosen up. You don’t want any bounce back when you go to tap it. If you touch it and it’s like a watermelon, you have a long time to go. If you can start to get a little press in, but it wants to give you a bounce back, you need to cook it a little longer. It’s done when you’re almost able to put your thumb through it.” Lance Kirkpatrick, Stiles Switch Austin, Texas Per Serving 925kcals, 31.5g (11.9g saturated), 0.7g carbs (0g sugars), 149.8g protein, 0.3g fibre, 1.406g sodium
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SUMMER No barbecue is complete without these crowd favourties!
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cooking for fun BBQ
Jalapeño Cheddar BBQ burger Makes 8 1 tbsp olive oil 1 large red onion, sliced 800g good-quality beef mince Handful of fresh parsley, finely chopped 1 tbsp mustard 1 tsp Worcestershire sauce 1 tsp ketchup 1 large egg 80g fresh breadcrumbs Salt and black pepper 8 burger buns 8 slices of Cheddar
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To serve: Pickled jalapeños Crispy bacon Barbecue sauce Lettuce Sliced tomatoes 1 Heat the olive oil in a pan over a medium heat and cook the onion for 5-6 minutes, stirring occasionally, until soft and coloured. Alternatively, cook these in a foil packet on the barbecue. 2 In a mixing bowl, combine the mince, parsley, mustard, Worcestershire sauce, ketchup, egg and breadcrumbs and season generously with salt and pepper. 3 Mix everything together until just combined using clean hands. 4 Turn the mixture out onto a clean work surface and divide into eight equal pieces. Shape each one into a burger patty. Use
your thumb to press an indentation into the centre of each. 5 Transfer the burgers to a tray, cover with cling film and place in the fridge to chill for one hour. Remove and allow to sit at room temperature for 20 minutes. 6 Cook the burgers on the barbecue over a high heat for two minutes on each side, then move them to a lower-heat area of the grill and cook for another five minutes on each side. 7 In the last minute of cooking, place a slice of cheese on top of each burger and lightly toast the buns. Serve the burgers topped with the caramelised onions, jalapeños, bacon, barbecue sauce, lettuce and tomato. Per Serving 500kcals, 13.5g (3.9g saturated), 49.1g carbs (3.5g sugars), 43.2g protein, 3.1g fibre, 0.709g sodium
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A bit on the side Impress guests with these next-level versions of classic sides
Corn-on-the-cob with chilli garlic butter Serves 6 For the chilli garlic butter: 200g butter, softened 3 garlic cloves, finely chopped 1 red chilli, finely chopped 1 tsp cayenne pepper 2 tbsp fresh coriander, chopped Juice of ½ a lime
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For the corn on the cob: 4 ears of corn, husks removed 1 tbsp olive oil Salt and black pepper 1 In a bowl, combine all of the ingredients for the chilli garlic butter. Set aside. 2 Preheat the barbecue to a medium heat. Cut each of the ears of corn into three equal pieces. 3 In a bowl, toss the corn with the olive
oil and a generous pinch each of salt and black pepper. 4 Place the corn on the barbecue and cook for 10-12 minutes, turning occasionally, until tender. 5 Slather the cooked corn with the chilli garlic butter, to serve. Per Serving 353kcals, 30.6g fat (17.7g saturated), 20.5g carbs (3.4g sugars), 3.9g protein, 3g fibre, 0.235g sodium
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cooking for fun summer sides
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cooking for fun ice cream
ICE CREAM
sun-daze Enjoy the lazy days of summer with these too-cool desserts
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Chocolate cherry ice cream sandwiches Makes 10 1 litre vanilla ice cream, softened 100g white chocolate, grated Pink food colouring, as needed 200g cherries, pitted, finely chopped 20 double chocolate cookies 100g dark chocolate, melted
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1 Spoon the ice cream into a large bowl. Beat in the white chocolate and a few drops of food colouring until a pink shade is reached. 2 Fold through the cherries. Pour into a freezer container and freeze until firm. 3 Place a tray lined with parchment paper into the freezer. Spoon about four tablespoons of ice cream onto the rippled side of half of the cookies. Sandwich together with the remaining cookies,
pressing together so the ice cream reaches the edges. Smooth the edges with a knife dipped in warm water. 3 Freeze again until ready to serve. Per Serving 258kcals, 12.9g (7.9g saturated), 33.8g carbs (20.3g sugars), 2.3g protein, 0.9g fibre, 0.086g sodium
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cooking for fun ice cream
Banana split pavlova Serves 8 For the pavlova: 6 egg whites 300g caster sugar 2 tsp white vinegar 1 tbsp cornflour For the topping: 300ml vanilla ice cream 300ml chocolate ice cream 300ml strawberry ice cream 300ml whipped cream 150ml strawberry sauce 150ml chocolate sauce 4 bananas, thickly sliced or halved lengthwise
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150g strawberries, halved 60g salted peanuts, chopped Glacé or maraschino cherries 1 Preheat the oven to 120°C/100˚C fan/ gas mark ½ and line a baking tray with parchment paper. 2 Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating well after each addition, until the meringue is thick and glossy and the sugar has dissolved. Add the vinegar and cornflour and fold until just combined. 3 Spoon the meringue onto the lined tray and use a spatula to shape into a 20cm disc. Bake in the oven for 1½ hours or
until the pavlova is dry to the touch. Turn off the oven and leave inside, with the door ajar, to cool completely; this will likely take about 4-5 hours, or overnight if possible. Transfer to a serving plate. 4 Line two large baking trays with parchment paper. Add scoops of each ice cream flavour to the tray and freeze until firm. 5 Place the pavlova on a serving plate. Dollop with whipped cream and top with the ice cream scoops. Drizzle with sauces and top with bananas, strawberries, peanuts and cherries. Serve immediately. Per Serving 711kcals, 31.9g (18.1g saturated), 101.6g carbs (86.9g sugars), 10.8g protein, 3.8g fibre, 0.13g sodium
Cover
Cook the
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cooking for fun ice cream
Oreo fudge ice cream sandwich cake Serves 16 12 ice cream sandwiches (we used Icebergers) 250ml chocolate fudge sauce 300ml whipped cream 150g Oreos Salted caramel sauce 1 Layer three of the ice cream sandwiches into a 900g loaf tin lined with cling film. 2 Spread with a layer of chocolate sauce, then add a layer of whipped cream and some Oreos. 2 Continue layering in alternating patterns until you use all of the ice cream sandwiches. Spread the top with the whipped cream. 3 Drizzle some caramel sauce and the rest of the chocolate fudge sauce over the top. Add the remaining Oreos, roughly crushing some to scatter over. 4 Freeze for four hours until firm. Leave to come to room temperature for a few minutes before removing from the tin and cling film. Slice to serve. Per Serving 309kcals, 17.2g (10.6g saturated), 36.4g carbs (21.6g sugars), 5.3g protein, 0.8g fibre, 0.308g sodium
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make it healthy summer smoothie
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food FEEL-GOOD
THESE RECIPES ARE PERFECT FOR BATTLING BLOATING AND DIGESTIVE DISTRESS THIS SUMMER
Photos and images from Beat the Bloat by Maeve Madden Published by Kyle Books €17/£14.99 Image credit: Claire Pepper and Tamin Jones
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IN THE NEXT ISSUE...
MAKE THE MOST OF THE SUN WITH THE AUGUST ISSUE OF EASY FOOD!
The next guest editor is….
SHANE SMITH!
Shane Smith is a pastry chef with over 20 years’ experience, working in some of Ireland’s most celebrated pastry kitchens. He is a regular contributor to TV3’s SundayAM morning show and has featured in magazines, food sites and newspapers across Ireland. He will be sharing simple five-ingredient bakes exclusively with Easy Food readers in the August issue, as well as tips and tricks for getting the most out of your home baking.
Shane Smith
ON SALSTE JULY 21 !
INSIDE... s for > Easy pasta dinner kids and adults > Al fresco dining > Party dips > Gin cocktails > Weeknight meals uing > Gluten-free barbec
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HELLO BEAUTIFUL Master the art of the beautiful burger with these straightforward steps
Basic burger mix Makes 4 patties
1 egg 1 tsp mustard 1 tsp Worcestershire sauce 1 small onion, finely grated 1 garlic clove, crushed ½ tsp salt ½ tsp pepper 500g beef mince (not too lean) Optional extras (choose as many as you like, depending on flavour preferences): 1 tbsp sun-dried tomatoes, chopped 1 tbsp sour cream 1 tbsp lemon zest, grated 1 tbsp fresh ginger, peeled and grated 1 fresh chilli, chopped
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1 tbsp ketchup 1 tbsp barbecue sauce 1 tsp curry powder 1 tsp dried oregano, thyme or rosemary 1 tbsp fresh herbs 2 tsp Cajun seasoning 2 tsp taco seasoning 1 tsp teriyaki or hoisin sauce 1 In a large bowl, whisk the egg and add the mustard, Worcestershire sauce, onion, garlic, salt and pepper. Add 1-2 of the optional extras, if desired. 2 Crumble in the beef mince and use clean hands to combine gently together. Handle the meat as little as possible. 3 Gently shape the mixture into burgers about 1½cm thick.
4 Using your thumb, make a shallow depression in the centre of each burger to prevent puffing up during cooking. 5 Place the patties in the fridge for 30 minutes to firm up. 6 Cook the burgers on the barbecue, grill, frying pan or griddle pan to your liking. 7 Pile into buns and load up with your favourite toppings to serve. Per Serving 262kcals, 9.2g fat (3.3g saturated), 2.7g carbs, 1.1g sugars, 39.8g protein, 0.6g fibre, 0.403g sodium
v T J
LF DF
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MAKE YOUR IT S:
Use t metho he same df turkey or minced , pork or chic , lamb ken.
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