Inhaltsverzeichnis für Issue 104 in Easy Cook

One of the great joys of summer is having a barbecue with my family. The smell of the smoke, the heat of the flames, the flavour of the charred meat – and the feeling of being at one with the fire. Barbecuing is a serious business in our home (as you can see from the picture!), because when it’s done properly, the rewards are immense. Cooking outdoors for people you love is one of life’s great pleasures, so we’ve devoted this issue to entertaining in all its forms: all-American grills, baking for a picnic and an Aussie-style barbecue. Have a great summer. Relax over lunch with... Sweet & spicy wings with summer slaw Heat oven to 200C/180C fan/gas 6. In a large bowl, mix 4 tbsp curry paste with 2…

12 HEALTHY MEALS TO CHOOSE FROM Breakfast Cinnamon porridge with banana & berries Skinny pepper, tomato & ham omelette Lunch Green cucumber & mint gazpacho Open prawn cocktail sandwich Snacks Frozen fruit sticks with passion fruit & lime drizzle Spiced chilli popcorn Dinner Summer vegetable curry Griddled courgette & seafood lasagne Squash, chicken & couscous one-pot Lime & ginger salmon Pasta with tomato & hidden veg sauce Pudding Chocolate & berry mousse pots Wh›es›e breakfasts Skinny pepper, tomato & ham omelette • Serves 2 • Prep 15 mins • Cook 10 mins • £1.30 a portion • 206 kcals, 12g fat, 3g sat. fat, 5g sugar 2 whole eggs and 3 egg whites 1 tsp olive oil 1 red pepper, deseeded and finely chopped 2 spring onions, white and green…

Prawn tacos • Serves 4 • Prep 20 mins • Cook 5 mins • £2.68 a portion • 353 kcals, 19g fat, 4g sat. fat, 8g sugar 1 tbsp olive oiljuice 1 lime 2 garlic cloves, crushedRKPEJ EJKNNK CMGU › ››dash of tabasco 400g raw peeled prawns 8 taco shells Ω iceberg lettuce, shredded200ml tub low-fat guacamole200ml tub half-fat soured cream 200ml tub salsa 1 Mix the oil, lime juice, garlic, chilli and a dash of Tabasco. Stir in the prawns and set aside for 5 mins. Heat the tacos according to pack instructions. 2 Tip the prawns and the marinade into a frying pan and fry for 2 mins until the prawns turn pink and are cooked through. Spoon into the warm tacos, add some lettuce and serve…

Stir-fried ginger miso steak with broccoli • Serves 2 • Prep 15 mins • Cook 10 mins • £3.67 a portion • 470 kcals, 11g fat, 3g sat. fat, 4g sugar 200g lean sirloin steak, fat removed 1 tbsp miso paste (we used Clearspring)thumb-sized piece ginger, half finely grated, half cut into matchsticks 4 garlic cloves, 1 finely grated, 3 sliced2 star anise 2 nests of wholewheat noodles 4 spring onions, cut into lengths, then finely shredded into long strips 2 tsp rapeseed oil 175g button mushrooms, halved if largereduced-salt soy sauce and sesame oil, to serve (optional) 1 Cut the sirloin steak into strips across the grain with a sharp knife, then mix with the miso paste, grated ginger and grated garlic. Grind in some black pepper and toss…

Courgette & chilli slaw Grate 4 courgettes into a bowl. Finely chop and deseed 1 large red chilli and crush 1 garlic clove, then add to the courgettes with 3 tbsp extra virgin olive oil and juice Ω lemon. Season and stir well. Scatter over a large handful chopped mint leaves before serving. Serves 4. Lemony courgette linguine Cook 300g linguine following pack instructions. Meanwhile, grate 3 courgettes and fry on a high heat in 1 tbsp olive oil for 2-3 mins. Add 1 crushed garlic clove and 1 tsp chilli y>›iÛ>› ›V››››v›À›>››Ì›iÀ››››°››À>››› the pasta and add to the courgette pan with zest 1 lemon. Season, drizzle with a little olive oil and garnish with a handful torn basil leaves. Serves 4. Stuffed courgettes Heat oven to 200C/180C fan/gas 6.…

Cheeseburgers • Serves 4 • Prep 10 mins • Cook 10 mins • £1.96 a portion • 723 kcals, 44g fat, 18g sat. fat, 19g sugar patties only 450g beef mince (ideally 15-20% fat) 2 tbsp Worcestershire sauce 8 cheddar or Red Leicester slices 1 tbsp chipotle paste 5 tbsp tomato ketchup 2 tbsp mayonnaise TO SERVE 4 large soft brioche buns (or white burger buns), halved 4 thick leaves iceberg lettuce 4 thick slices beefsteak tomato 4 very thin slices red onion 16 Bread & butter pickles (see recipe, right) or 2 gherkins 1 Put the beef mince and the Worcestershire sauce in a bowl and season with black pepper and 1 generous tsp salt. Mix together well, then shape the meat into 4 thin, flat burgers. Chill…

BBQ prawns with chilli, lime & coriander butter • Serves 4 • Prep 15 mins plus freezing • Cook 10 mins • £2.25 a portion • 571 kcals, 43g fat, 26g sat. fat, 1g sugar 1kg large raw tiger prawns, heads removed but unpeeled FOR THE BUTTER 1 large garlic clove 1 small bunch coriander, roughly chopped 1 red chilli, deseeded and chopped juice 1 lime, plus wedges to serve 200g butter, softened 1 To make the butter, put the garlic, coriander, chilli and lime juice in a food processor and pulse until chopped but not sludgy. Remove 1 tbsp of the mix, toss with the prawns and set aside in the fridge. Add the butter and some seasoning to the food processor, and pulse again until everything is combined.…

Since winning Bake Off in 2015, Nadiya has made a cake for the Queen’s 90th birthday, written two cookbooks and a novel, and presented her own food and travel show. She’s widely regarded as a positive role model for young women. She will now be co-hosting BBC Two’s Big Family Cooking Showdown this year. ‘One of my favourite sweets has to be chocolate limes – the richness of the dark chocolate with the tart lime is a dream combination. This dessert is similar, and it’s also warm and gooey – you’ll need a spoon!’ Chocolate lime fondants with candied lime peel • Serves 6 • Prep 35 mins plus cooling • Cook 1 hr • £1.85 a portion • 991 kcals, 62g fat, 35g sat. fat, 61g sugar uncooked 200g…

Spicy black bean tacos • Serves 4 • Prep 15 mins • Cook 10 mins • £2.34 a portion • 640 kcals, 24g fat, 5g sat. fat, 12g sugar 1 tbsp vegetable oil3 garlic cloves, chopped3 x 400g cans black beans, drained and rinsed3 tbsp cider vinegar1½ tbsp honey1½ tbsp smoked paprika1½ tbsp ground cumin FOR THE GUACAMOLE 1 small garlic clove2 tbsp roughly chopped coriander1 green chilli, sliced2 avocados, halved and stonedjuice 1 lime FOR THE SALSA 110g pack pomegranate seeds1 green chilli, finely diced1 small white onion, finely dicedsmall handful fresh coriander, chopped TO SERVE 8-12 corn or flour tortillas 1 In a large frying pan, heat the vegetable oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and…

Squash & coconut curry • Serves 2 easily doubled • Prep 10 mins • Cook 20 mins • £2.58 a portion • 458 kcals, 35g, 33g fat, 28g sat fat, 23g sugar 2 tbsp Madras curry paste 1 large butternut squash (600g peeled weight), chopped into chunks 1 red pepper, halved, deseeded and roughly chopped into chunks 400g can reduced-fat coconut milk small bunch coriander, roughly chopped 1 Heat a large frying pan or wok, tip in the curry paste and fry for 1 min. Add the squash and red pepper, then toss well in the paste. 2 Pour in the coconut milk with 200ml water and bring to a simmer. Cook for 15-20 mins or until the butternut squash is very tender and the sauce has thickened. Season to…

Feta & semi-dried tomato omelette • Serves 1 • Prep 5 mins • Cook 5 mins • £1.12 a portion • 266 kcals, 20g fat, 7g sat. fat, 4g sugar 1 tsp olive oil2 eggs, lightly beaten4 semi-dried tomatoes, roughly chopped25g feta, crumbledmixed salad leaves, to serve Heat the oil in a small frying pan, add the eggs and cook, swirling with a fork as they set. When the eggs are still slightly runny in the middle, scatter over the tomatoes and feta, then fold the omelette in half. Cook for 1 min more before sliding onto a plate. Serve with a mixed leaf salad. Lamb, feta & mint salad • Serves 2 • Prep 5 mins • Cook 15 mins • £1.61 a portion • 590 kcals, 30g fat,…

Lamb koftas with beetroot & apple raita • Serves 6 • Prep 10 mins • Cook 20 mins • £1.95 a portion • 88 kcals, 19g fat, 9g sat. fat, 6g sugar, 0.3g salt koftas only 1 red onion, thinly slicedjuice 1 lemon, plus wedges to serve 800g lamb mince 4 tsp garam masala 200g natural yogurt 1 apple, grated 1 small beetroot, about 50g, peeled and gratedsmall bunch coriandercooked rice or warmed wraps, to serve 1 Heat the grill to high. Toss the onion with half the lemon juice, plus some seasoning, and set aside. 2 Using your hands, mix the lamb mince with 3 tsp of the garam masala and some seasoning. Divide the mix into 6, then roll each into a long thin sausage. Insert a skewer…

Clam, chorizo & white bean stew • Serves 2 • Prep 15 mins • Cook 20 mins • £3.95 a portion • 285 kcals, 8g fat, 3g sat. fat, 10g sugar 50g chorizo, diced 1 onion, finely chopped 1 garlic clove, crushedsmall bunch flat-leaf parsley, half finely chopped, half roughly chopped200ml hot stock, fish or vegetable 400g can chopped tomatoes 400g can butter beans or other white beans, rinsed and drained 1 tsp sherry vinegar 600g clams, cleaned crusty bread, to serve 1 Fry the chorizo in a large frying pan with a lid, over a medium heat until it is starting to crisp and release its oil. Add the onion and cook for 5 mins until starting to soften. Then add the garlic and finely chopped parsley, and fry…

Clementine & prosecco jellies • Serves 6 • Prep 20 mins plus chilling • Cook 2 mins • £1.80 a portion • 115 kcals, 0g fat, 0g sat. fat, 13g sugar 7 leaves gelatine 600ml clementine juice (from about 14 clementines) 300ml prosecco 1 sheet edible gold leaf (available from squires-shop.com ) 1 Put the gelatine sheets into a bowl of cold water to soften for a few mins. Put 100ml clementine juice into a small pan and gently heat. When the gelatine feels soft and the juice is just simmering, remove the juice from the heat and squeeze out any excess water from the gelatine sheets. Drop the sheets into the hot juice and swirl to melt. Make sure there are no visible lumps of gelatine…

Choose plump, deep red, shiny fruit and avoid any with yellow or green patches. For the best flavour, buy locally grown berries if you can find them Strawberry & elderflower trifle • Serves 12 • Prep 30 mins plus overnight chilling • Cook 15 mins • £1.30 a portion • 704 kcals, 58g fat, 35g sat. fat, 30g sugar FOR THE CUSTARD 600ml pot double cream 1 vanilla pod, seeds scraped 4 large egg yolks 1 tbsp cornflour 50ml elderflower cordial 2 tbsp golden caster sugar FOR THE GINGER JELLY 350ml ginger wine 3 sheets leaf gelatine, soaked in cold water for 5 mins FOR THE SPONGE BASE 200g lemon drizzle cake, broken into small chunks FOR THE STRAWBERRY MARINADE 400g punnet of strawberries, hulled and halved 3 tbsp golden…

Bake it gluten-free Lemon, cardamom & raspberry torte • Serves 6-8 • Prep 15 mins • Cook 45 mins • 85p a portion Heat oven to 170C/150C fan/gas 3. Cream together 125g unsalted butter, softened, 200g golden caster sugar, crushed seeds from 10 cardamom pods, zest 1 lemon and 2 tsp good-quality vanilla extract ՛̛››«>›i›>› ›yÕvvÞ°›› › 3 medium eggs, one at a time, and beat between each addition. Fold in the 200g raspberries, 250g ground almonds, a pinch of salt and 1 tsp gluten-free baking powder. Grease a 23cm springform cake tin Ì›i››w›››Ü›Ì››Ì›i›Ì›ÀÌi›››ÝÌÕÀi°›*ÕÌ› into the preheated oven and bake for 45 mins until golden and a skewer inserted into the middle comes out clean. Leave to cool completely on a wire rack and then unmould. To make Ì›i››i›››› À›ââ›i››V››}]›››Ý›Ì›i›âiÃÌ›…

Stuffed avocado with spicy beans & feta • Serves 2 • Prep 10 mins • Cook 1 min • £1.42 a portion • 411 kcals, 29g fat, 10g sat. fat, 7g sugar ½ tsp cumin seeds 210g can red kidney beans, drained1 large lime, zest and juice of 1\2 , the other › cut into wedges 3 tomatoes, diced1 banana shallot, finely chopped 1 green chilli, deseeded and finely choppedgenerous handful coriander, chopped, plus a few extra leaves to serve 85g feta 1 large or 2 small avocados, stonedand peeled 1 Put the cumin seeds in a small pan on the hob and toast lightly. Tip into a large bowl and mix with the beans, lime zest and juice, tomatoes, shallot, chilli and coriander. Crumble in the feta and toss…

We’ve planned an easy Sunday lunch, a get-your-guests-involved barbecue and a selection of make-ahead Italian party nibbles. The prep and cooking are undemanding, making these a breeze. Summer is always gone before you know it, so make the most of warmer evenings, and enjoy them with a plate of delicious food and grass between your toes! Help-yourself lunch & dessert For a roast with a summer spin, use a whole chicken to make a light, seasonal salad, then serve a fruity, make-ahead pudding Roast chicken garden salad • Serves 6 • Prep 15 mins • Cook 1 hr 20 mins • £1.87 a portion • 615 kcals, 33g fat, 8g sat. fat, 5g sugar 1 large chicken (about 2kg) 2 lemons, halved ½ small bunch thyme olive oil, for drizzling…

1 Place the orange – or any other citrus fruit – on its side, then remove the top and bottom with a sharp knife, giving you a steady base to work with. 2 Starting from the top, slice off the peel in a downwards sawing motion, following the curve. Rotate to work your way around. 3 Trim off any remaining slivers of the bitter white pith. 4 To remove the segments, hold the orange over a small bowl and carefully cut as close to each connective membrane as possible, working towards the middle of the fruit. Scoop out the separated wedge of fruit. Repeat until you have released each segment. Tip Squeeze the remaining orange membrane over a bowl to catch any juices.…

Childhood meal When I was a kid, there were few dishes as comforting to me as my mum’s Bolognese. When it comes to sweets, I could never have said no to an apple crumble (with cream for me, please!). Ingredient Chocolate is one of the most adaptable ingredients there are, and I don’t want to know anyone who doesn’t love it! I use it so much that I currently have 10kg in my house. Breakfast It’s probably too obvious, but I love eggs. I’ve recently been making my take on the New York breakfast staple with a sausage, egg and cheese bagel. Lunch I often don’t eat properly at lunchtime; I bake and taste throughout the day. Dinner I love comforting one-pots you can just throw in the oven. Pudding…