Índice para Christmas 2018 em Easy Cook

Sip a seasonal cocktail We all look forward to the Christmas break, don’t we? But we know it’s far from relaxing, what with travelling to see people or hosting a gathering. Here at Easy Cook, we want to make your festive season, well, as easy as possible. We know that not everyone likes turkey, so we’re giving you a choice of 12 mains. And we know that many people now follow a meat-free lifestyle or have vegetarian guests, so we ve got that covered, too, on page 28. And we have some truly spectacular offerings from a host of famous faces, including Mary Berry, Tom Kerridge and Nadiya. All this plus bags of ideas to keep your mealtimes simple and sensational over the festive holidays. Ho-ho-hope you have a great…

Yule dark chocolate log £20, Hotel Chocolat Let’s face it – chocolate is always a winner. This one is packed with >›››› Û>› ››>âi››ÕÌÃ]›>› › you’ll never guess it’s vegan. Alphabet mugs £10 each, Oliver Bonas A gift for the person whose mug always seems to go missing at work. 1N[ORKC›EJCORCIPG›ƃWVGU £3 each, Morrisons *ÀiÌÌÞ›yÕÌiÛ› i>››v›À›LÕV›¿Ã›wââ›››› Christmas morning, or as a posh present that won’t break the bank. Wooden salt library £9.95, halenmon.com Ƃ ›Ã›››››iÃÛ>› ›y>Û›ÕÀ›Ì›› your dishes with this selection of salts from Wales. The Lionel cheese box £29.99, thecheesegeek.com This has a great selection for the cheeseboard. Alternatively, send a box of cheese to someone you love. Tasting notes and pairing tips included. Lékué microwave grill £29.99, Lakeland Students will love this gadget. It’ll grill meat and veg,…

Mini creamy mushroom pies • Makes 6 • Prep 30 mins • Cook 40 mins 25g butter, plus extra for the tin 1 tsp olive oil 1 small onion, finely sliced 1 garlic clove, crushed 350g mixed mushrooms, sliced small handful parsley, finely chopped 100ml single cream 375g pack ready-rolled shortcrust pastry plain flour, for dusting 1 egg, beaten 1 tsp caraway seeds 1 Heat the butter and oil in a frying pan. Add the onion and fry until soft. Stir in the garlic and mushrooms, season and cook for 5 mins until the mushrooms are soft. Stir in the parsley and cream. Remove from the heat and allow to cool. 2 Heat oven to 200C/180C fan/gas 6. Butter a six-hole muffin tin, then line each hole with a long…

MAKE YOUR BASE CAKE… Apricot & almond fruitcake Lighter than a traditional fruitcake, this needs no time to mature, so you don’t need to make it in advance – but it will stay deliciously edible for a month. • Serves 12 • Prep 30 mins • Cook 1 hr 25 mins un-iced 140g golden sultanas 4 tbsp sherry 250g butter, softened, plus extra for greasing 250g light soft brown sugar 1 tsp vanilla extract 3 large eggs, beaten 200g plain flour 1 tsp baking powder 100g ground almonds 50g toasted flaked almonds 140g dried apricots, chopped 140g mixed peel zest and juice 1 lemon zest and juice 1 orange 1 Mix the sultanas and sherry and set aside for 1 hr to soak. 2 Heat oven to 160C/140C fan/gas 3.…

Seasonal inspiration Get Christmas party ready with cookery demos at the Seasonal Kitchen, plus take a seat at the Winter Kitchen to discover warming recipes from the experts and kitchen tips from Magimix. Skills School Sharpen up your kitchen skills and get involved in a hands-on masterclass. From knife skills with Zwilling to festive cake decorating, we’ve got your Christmas prep covered! Meet the chefs Stop by the Lakeland stand to pick up the latest cookbooks and have your copy signed in book signing sessions with your favourite chef. It’s the perfect gift! Christmas shopping Sample and shop from over 400 of the finest food and drink producers and some of your favourite big brands. Discover sweet treats, artisan cheese, festive drinks and lots more.…

Stollen mince pies • Makes 12 • Prep 20 mins • Cook 25 mins unbaked 375g pack sweet shortcrust pastry a little flour, for dusting 375g mincemeat 50g madeira cake 50g ground almonds 25g caster sugar 50g butter, softened 1 egg yolk 3 tbsp candied peel 100g marzipan, finely diced 25g toasted flaked almonds icing sugar, for dusting 1 Roll out the pastry on a lightly floured surface and stamp out 12 roughly 8cm circles – you might need to re-roll the trimmings. Press into the holes of a 12-hole bun tin. Add a few tsp of the mincemeat to each pastry case. 2 Whizz the cake, ground almonds, caster sugar, butter and egg yolk in a food processor until smooth. Transfer to a bowl, then stir in the candied…

Mai tai Shake together 50ml golden rum, 1 tbsp Grand Marnier, 2 tsp lime juice, 1 tsp almond syrup (optional) and 1 tsp sugar syrup. Pour into a cocktail glass filled with ice. Garnish with a pineapple chunk, mint sprig, 1 cherry and lime wedge. Serves 1. 4CURDGTT[›››GNFGTƃQYGT›Ƃ\\ Mash 10 raspberries with 2 tbsp elderflower cordial. Push through a sieve to remove the pips, then divide between two champagne glasses before topping up with fizz. Serves 2. 5NQG IKP›TQ[CNG› Pour 2 tsp sloe gin into a champagne flute, then pour over chilled fizz. Serves 1. Classic m › QLKVQ In a tall glass, crush a handful mint and 2 tsp caster sugar with the end of a rolling pin or pestle. Cut1/2 lime into four, squeeze the juice from each…

3 AMAZING ROAST TURKEYS Christmas just isn’t Christmas without turkey – choose from these three centrepieces Sticky-glazed turkey crown • Serves 4-6 • Prep 10 mins • Cook 1 hr 30 mins 50g butter, softened 2kg turkey crown on the bone 1 tsp Chinese five-spice FOR THE GLAZE 4 tbsp honey 1 tbsp Dijon mustard 1 tbsp red wine vinegar 1 Heat oven to 190C/170C fan/gas 5. Smear the butter over the meat and season with salt and half the spice. Put in a roasting tin, skin-side up, and roast for 30 mins. Meanwhile, mix the glaze ingredients with remaining spice. 2 Remove the crown from the oven and brush on half the glaze. Roast for 1 hr, glazing twice more, until cooked and the glaze is sticky and caramelised.…

Marcus Wareing’s family brunch ‘I spend a big chunk of Christmas Day at work with my staff and guests in my restaurant. So brunch on Boxing Day is when I have time to enjoy a meal with my family.’ Spiced oatmeal fritters These dense, nutty-tasting griddle cakes are dairy-free and fun to cook with kids. • Serves 4 (makes 8 fritters) • Prep 20 mins, plus cooling • Cook 20 mins 250ml almond milk 1/2 tsp ground cloves 1 tsp ground nutmeg 4 tsp ground cinnamon 100g rolled oats 3 large eggs FOR THE PEARS 2 tbsp golden caster sugar 75g coconut butter (we used Tiana Organic from…

Gingerbread people • Makes 15-20 • Prep 45 mins, plus chilling, cooling and at least 1 hr drying • Cook 12-15 mins 175g dark muscovado sugar 85g golden syrup 100g butter 350g plain flour, plus extra for dusting 1 tsp bicarbonate of soda 1 tbsp ground ginger 1 tsp ground cinnamon 1 egg, beaten TO DECORATE ready-made writing icing chocolate buttons or small sweets (optional) 1 Melt the sugar, golden syrup and butter in a saucepan, then bubble for 1-2 mins. Leave to cool for about 10 mins. 2 Tip the flour, bicarbonate of soda and spices into a large bowl. Add the warm syrup mixture and the egg, stir everything together, then gently knead in the bowl until smooth and streak-free. The dough will firm up once cooled. Wrap…

Quick prawn, coconut & tomato curry • Serves 4 • Prep 10 mins • Cook 20 mins 2 tbsp vegetable oil 1 medium onion, thinly sliced 2 garlic cloves, sliced 1 green chilli, deseeded and sliced 3 tbsp curry paste 1 tbsp tomato purée 200ml vegetable stock 200ml coconut cream 350g raw prawns coriander sprigs and rice, to serve 1 Heat the oil in a large frying pan. Fry the onion, garlic and half the green chilli for 5 mins or until softened. Add the curry paste and cook for 1 min more. Add the tomato purée, vegetable stock and coconut cream. 2 Simmer on medium heat for 10 mins, then add the prawns. Cook for 3 mins or until they turn opaque. Scatter on the remaining green chilli slices…

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Smoky sweet roots • Serves 10 • Prep 10 mins, plus overnight chilling • Cook 10 mins 75g butter 75g caster sugar 600g baby parsnips, scrubbed, any larger ones cut in half lengthways 600g baby carrots, scrubbed (about 2cm of the tops left on), any larger ones cut in half lengthways smoked salt 1 lemon, juiced parsley, roughly chopped 1 The day before, heat the butter, sugar and 500ml water in a deep frying pan until melted, then bring to the boil and simmer until lightly syrupy. Drop in the parsnips and cook, covered, for 6-8 mins until they're just tender. Using tongs, transfer them to a roasting tin. Repeat with the carrots, then tip them, with the liquid, into the roasting tin with the parsnips. Leave to cool. Can…