Índice para May 2024 em Easy Cook

With two bank holidays, May is a merry month to get together with family and friends for fun cooking in the sun (fingers crossed!). On p52, we've got wonderful recipes for making the most of your time outside. They're aimed at youngsters, but everyone will enjoy them, and include sticky chicken, BBQ sausages and apple flapjacks. We've also got super spicy recipes from MasterChef UK semi-finalist Nisha Parmar (p48), whose chicken masala traybake is as easy as it is tasty. And check out former Bake Off star Benjamina Ebuehi's perfect apple crumble (p68). It truly is!…

20 low-cost meal ideas Minced lamb skewers ■ Serves 4 ■ Prep 15 mins ■ Cook 20 min before cooking 500g pack lean minced lamb 1 onion, finely chopped 3 tbsp curry paste (we used korma) small bunch of coriander, chopped 150ml pot fat-free yogurt 2 tbsp chopped mint 1 garlic clove, crushed 2 naan 120g bag salad 1 Heat the oven to 220C/200C fan/ gas 7. In a medium bowl, combine the lamb, onion, curry paste and most of the coriander with some seasoning. Press 2-3 tbsp of the lamb mixture around wooden skewers to make kebabs and transfer to a baking tray. 2 Cook for 15-20 mins until cooked through. Mix the yogurt, mint and garlic in a bowl. Warm the breads following pack instructions and serve with the salad, remaining coriander, lamb skewers and yogurt…

MONDAY ■ Low calorie ■ Good source of fibre, folate and vitamin C ■ 3 of 5-a-day Broad bean & feta cheese toasts ■ Serves 2 ■ Prep 25 mins ■ Cook 4 mins 350g broad beans, fresh or frozen 100g feta or vegetarian alternative, drained 2 tbsp chopped mint leaves 1 tbsp extra virgin olive oil 50g bag mixed salad leaves 10 cherry tomatoes, halved 1 tsp lemon juice 4 thin slices baguette 1 Cook the beans in a pan of boiling water for 4 mins. Drain in a colander under running water until cold. Press each bean out of its skin into a bowl. 2 Crumble over the feta and scatter over the mint leaves. Season with a good grind of black pepper and drizzle with 2 tsp of the oil. Toss together. 3 Toss…

Make-ahead ideas to freeze now and serve later 1 Spinach lasagne Cook 2 sliced onions in butter with 2 crushed garlic cloves. Add 400g chopped spinach and wilt. Mix 1 tub ricotta with 4 tbsp grated parmesan or veggie alternative, then mix into the spinach. Leave to cool. Layer up fresh lasagne sheets with the spinach and some tomato pasta sauce from a jar. Finish with a layer of pasta, cover with more sauce and sprinkle with parmesan. Cover, then freeze. Cook in a 190C/170C fan/ gas 5 oven for 1-1½hrs. Serves 4. 2 Tomato mac ’n’ cheese Melt 30g butter and stir in 30g flour. Cook for 2 mins, then gradually whisk in 750ml milk. Bubble for 3-4 mins, then stir in 200g cheddar and 100g gruyère and season.…

“The funny thing about inviting friends over for a relaxed lunch is that you normally end up stressed from all the last-minute cooking! My solution is to do as much as you can in advance. ON THE MENU ■ Mushroom & baby spinach tart ■ Balsamic braised beef ■ Grilled vegetable bloomer ■ Watercress & spring onion salad ■ Fennel & celery crunch salad ■ Spicy bean salad ■ Rhubarb crumble trifle My make-ahead plan ■ UP TO A MONTH AHEAD Make and freeze the balsamic braised beef. TWO DAYS BEFORE ■ Make the trifle, but don't add the cream layer yet. Leave covered in the fridge. Save the crumble for tomorrow when you have the oven on. ■ Grill the vegetables for the bloomer and leave to cool. ONE…

Tottenham cake ■ Serves 16-18 ■ Prep 20 mins plus cooling and setting ■ Cook 30 mins 250g butter, softened, plus extra for the tin 250g caster sugar 2 tsp vanilla bean paste 4 eggs 250g self-raising flour 1 tsp baking powder 4 tbsp milk 1 lemon, zested desiccated coconut or sprinkles, to decorate FOR THE ICING 150g raspberries or blueberries 1 lemon, juiced (you'll need 30ml) 300g icing sugar pink food colouring gel (optional) 1 Heat the oven to 180C/160C fan/ gas 4. Butter a 20cm × 30cm cake tin and line with baking parchment. Tip the butter, sugar and vanilla into a large bowl and beat with an electric whisk for 4-5 mins until pale and fluffy, or use a stand mixer. Add the eggs, one at a time, beating well between each addition. Fold in the…

■ Serves 4 ■ Prep 10 mins ■ Cook 5 mins 650g mixed fruit, such as halved strawberries, seedless grapes and chunks of pineapple, mango or melon 100g chocolate, broken into squares 150g pot yogurt, use your favourite fruit flavour or opt for low-fat, Greek-style 1 Thread your choice of fruit onto some skewers. 2 Melt the chocolate in the microwave using short bursts of heat on high, then transfer to a small serving bowl. 3 Serve the fruity kebabs on a platter with the yogurt and melted chocolate for dipping and let everyone dig in. PER SERVING 216 kcals, fat 8g, saturates 5g, carbs 33g, sugars 33g, fibre 2g, protein 5g, salt 0.1g…

EVERYDAY TIPS Flex those mussels Did you know mussels and other bivalves like clams contain more protein than many meat and plant crops, and have high levels of omega-3, iron, zinc and magnesium? They're so nutrient dense, experts say they're one of the best ways we can feed a growing global population. Mussels can also help clean the oceans. Like all bivalves, they feed by filtering water, removing waste particles such as industrial fertilisers and carbon dioxide. What's more, farmed mussels don't use any land, fresh water or feed, plus the ropes they're grown on provide habitats for other sea creatures. EAT YOUR GREENS! The WWF (Worldwide Fund for Nature) has championed dark leafy greens like spinach, kale, watercress and broccoli as the most versatile and nutritious of all types…

Baked crab & lemon gnocchi ■ Serves 2 ■ Prep 6 mins ■ Cook 9 mins 400g pack gnocchi 150ml double cream 30g parmesan, finely grated, plus a little extra ½ lemon, juiced 100g white crabmeat handful of flat-leaf parsley leaves, chopped dressed green salad, to serve 1 Boil the gnocchi following pack instructions, (usually a few minutes), then drain well. 2 Meanwhile, heat the double cream in a pan, then stir in the parmesan and lemon juice. Let it bubble, then remove from the heat and add the crab, parsley and gnocchi. Tip into a small baking dish and sprinkle over a little more cheese. Put under a hot grill for 2-3 mins until golden. Serve with a green salad, if you like. PER SERVING 729 kcals, fat 45g, saturates 28g, carbs 56g, sugars 2g,…

Harissa salmon & za'atar roast potatoes Accidental recipes from fridge raids seem to be my best inventions; pairing together ingredients to use up before they get thrown out gives me such a buzz! This salmon tastes great with my chimichurri (below). ■ Serves 4 4 salmon fillets (about 120g each) 2 tbsp rose harissa 1 tsp honey green salad or steamed greens, to serve FOR THE POTATOES 1kg baby new potatoes 25g butter, cut into cubes 3 garlic cloves, crushed 1 tbsp za'atar 2 tbsp olive oil small bunch of parsley, chopped (optional) 1 Place the salmon fillets on a baking tray and rub the harissa all over them. Drizzle over the honey, sprinkle with a little salt and set aside. 2 Heat the oven to 190C/170C fan/gas 5. Scrub (don't peel) the potatoes, cut in half and cook…

MAKE AHEAD Make the crumble up to three days in advance and store in a food bag or container in the fridge. My perfect crumble So what makes a good crumble? It's all subjective, I know, but for me, I need a mix of apples. Bramleys can quickly turn to mush but you need some of that tartness to balance things out. So I like to add some dessert apples as well. I need a 60:40 ratio of crumble to fruit, and the crumble should be exactly that, crumbly. Nothing that's too sandy or fine, I want some clumps! Add just a little cinnamon and a pinch of nutmeg to flavour the apples and you've got yourself a 10/10 pudding. Put this in the oven while dinner is still going…

Blueberry bostock Say hello to your new favourite breakfast. A cross between French toast and an almond croissant, we've used blueberries, but you can top it with any fruit. ■ Makes ■ Prep 15 mins plus cooling ■ Cook 35 mins 3 tbsp caster sugar 1 strip of pared lemon zest 6 slices day-old brioche or sliced white sandwich loaf 100g blueberries 50g flaked almonds crème fraîche, to serve (optional) FOR THE FRANGIPANE 100g butter, softened 100g caster sugar 75g ground almonds 1 tbsp plain flour ¼ tsp almond extract 1 egg 1 Heat the oven to 180C/160C fan/ gas 4 and line a baking tray with baking parchment. Bring the sugar, 3 tbsp water and the lemon zest to a simmer in a small pan. Bubble for 1 min until the sugar has dissolved. Cool slightly. 2 To make…

All-in-one baked bolognese If you've got the oven on, this makes an ultimate no-fuss pasta sauce that can simmer away on its own. Sealing the pot and oven baking creates a rich, deep flavour. If you keep back some spoonfuls, you can use them to make our sloppy joe pizzettes (below) to enjoy the next day. ■ Serves 6 ■ Prep 10 mins ■ Cook 1½ hrs 650ml passata with chilli & herbs 400g can chopped tomatoes 500g beef mince 2 carrots, grated 1 onion, peeled and grated 2 garlic cloves, crushed 1 beef stock cube, crumbled 25g butter (optional) small bunch of basil, shredded pasta, to serve 1 Heat the oven to 200C/180C fan/gas 6. Put the passata and chopped tomatoes in an ovenproof casserole with a lid. Use your hands to break up the beef mince…

EVERYDAY TOFU Cut out & keep Smoky tofu tortillas ■ Serves ■ 4 Prep 10 mins ■ Cook 15 mins 1 tbsp vegetable oil 2 onions, each cut into 12 2 romano peppers, deseeded and sliced small pack coriander, leaves picked and stems chopped 2 tsp ground cumin 1 tsp hot smoked paprika 200g pack smoked tofu, cut into bite-size pieces 400g can kidney beans, drained and rinsed 400g can cherry tomatoes 1 tbsp dark brown sugar TO SERVE 8 corn & wheat tortillas 2 limes, cut into wedges extra virgin olive oil 1 avocado, stoned, peeled and sliced thick yogurt or soured cream 1 Heat the oil and fry the onions and peppers until starting to char. Add the coriander stems, fry for 1 min, stirring, then add the spices and cook for 2 mins. 2 Add the tofu,…

Baked sweet potato with smoky beans This will give you enough beans to serve on the side another day – perfect with a couple of sausages or as a snack on toast. ■ Serves 1 ■ Prep 10 mins ■ Cook 45 mins to 1 hr 1 large sweet potato 1 small or ½ onion, finely chopped 1 tbsp olive oil 2 tsp red wine vinegar ½ tsp smoked paprika, plus an extra pinch 200g can tomatoes 400g can mixed beans in water, drained 1 tbsp soured cream or yogurt 1 Heat the oven to 200C/180C fan/gas 6 and bake the sweet potato for 45 mins -1 hr until tender (or microwave it on high for about 5 mins if you are short on time). 2 Cook the onion in the olive oil until soft, then stir…

Good morning! Great breakfasts the kids can help prepare Flatbreads with brunch-style eggs ■ Serves 6 ■ Prep 20 mins plus 30 mins proving ■ Cook 15 mins 110g self-raising flour, plus extra for the bowl 110g plain wholemeal flour 3 tbsp rapeseed oil, plus extra small knob of butter, melted FOR THE EGGS 1 tbsp olive oil 12 cherry tomatoes, halved 4 large eggs 25g grated cheddar or vegetarian alternative 2 tbsp double cream 1 Sift the flours and 1 tsp salt into a bowl. Add 1 tbsp of the oil and 150ml warm water. Bring together into a soft but not too sticky dough. If it feels too wet, add flour. If it's too dry, add water. 2 Tip onto a floured surface and knead for 4-5 mins. Put the dough in an oiled bowl,…

Lamb shoulder isn't the leanest cut, but by cooking it low and slow, all the fat melts away, leaving you with a tender, lean joint. Also, as it's baked in its own sauce, there's no need for extras like gravy. Just serve it with roasties and greens, then finish with our fruity almond tart. Herby baked lamb in tomato sauce This is so easy to prepare and the dish almost looks after itself – the end result is simply delicious and packed full of flavour. ■ Serves 4 with leftovers ■ Prep 5 mins plus 30 mins resting ■ Cook 4 hrs 15 mins 1.8kg lamb shoulder 2 tbsp olive oil 3 oregano sprigs, leaves stripped from 2 3 rosemary sprigs, leaves stripped from 2 3 garlic cloves, roughly chopped 600ml red wine 2 × 400g…

WEEKEND DRINKS CIDER MIMOSA ■ Fill a large jug halfway with ice. Pour in 800ml dry sparkling cider with 100ml smooth orange juice and 3 orange slices. Mix well, then pour in 1-2 tbsp grenadine just before serving. TEQUILA & KOMBUCHA COOLER ■ Fill a large jug halfway with ice. Pour in 200ml tequila with 660ml plain kombucha, 100ml fresh apple juice (not from concentrate) and 3 red apple slices. Mix well before serving. PEACH, TEA & BOURBON SLUSHIE ■ Steep 2 English breakfast tea bags in 400ml boiling water for 5 mins, then mix in 2-3 tsp sugar and cool. Chop 3-4 peaches into bite-size pieces and mix with the tea and 300ml bourbon. Pour into a blender and blitz until smooth. Pour into a plastic container and freeze…