Inhaltsverzeichnis für January 2025 in Easy Cook

The start of the year is a time for reflection and resolutions. But, in this issue, I don’t want to draw your attention to healthy eating and giving up booze. Instead, be inspired by the work of Robinne Collie and Karen Mattison (p66), whose not-for-profit Cook for Good community kitchen offers cooking classes, a discounted pantry and free or low-cost meals to people in London’s King’s Cross. This work has led to the creation of their cookbook, Soup for Good, which features their favourite nourishing, easy soup recipes. Doing something good for those who are less fortunate this year is a resolution worth sticking to, eh? IN THIS ISSUE ✹ Susie Theodorou’s delicious salads simplify eating well (p52). ✹ Shivi Ramoutar shares simple one-pot wonders that make light work of…

20 low-cost meal ideas Pizza pie ■ Serves 2 ■ Prep 20 mins plus rising ■ Cook 15 mins uncooked 300g pizza base mix plain flour, for dusting 6 tbsp pasta sauce (we used arrabbiata) 8 pepperoni slices 1 small red onion, sliced 1 green pepper, deseeded and sliced 125g ball mozzarella, drained and chopped handful of oregano leaves or 1 tsp dried oregano 2 tbsp grated parmesan 1 Heat the oven to 220C/200C fan/gas 7. Make the pizza dough following pack instructions. Knead on a lightly floured surface and divide into two balls, one slightly bigger than the other. Roll out the larger ball out to 32cm in diameter, and put on a floured baking sheet or pizza tray. 2 Top the pizza base with the sauce, pepperoni, onion, pepper, mozzarella, oregano, 1 tbsp parmesan and some…

How to convert a favourite dish Recipes that are simmered in liquid like a sauce, stock or gravy are ideal for adapting for a slow cooker – use this handy guide: If a dish usually takes… ■ 15-30 mins: slow-cook for 1-2 hrs on high or 4-6 hrs on low ■ 30 mins-1 hr: slow-cook for 2-3 hrs on high or 5-7 hrs on low ■ 1-2 hrs: slow-cook for 3-4 hrs on high or 6-8 hrs on low ■ 2-4 hrs: slow-cook for 4-6 hrs on high or 8-12 hrs on low Pork casserole An inexpensive cut of meat, pork shoulder steaks become incredibly tender when slow-cooked. ■ Serves 4 ■ Prep 15 mins ■ Cook 6-8 hrs 1 tbsp olive oil 4 pork shoulder steaks (about 750g), cut into…

MONDAY Cauliflower wings & zesty lentil salad ■ Serves 2 ■ Prep 5 mins ■ Cook 30 mins ■ Low-fat and low-calorie ■ Good source of calcium, folate, fibre and vitamin C 1 tbsp olive oil, plus extra for the baking sheet 75g plain flour 1 tbsp paprika 200g low-fat natural yogurt 265g cauliflower florets 25-50ml hot sauce (depending on how much heat you prefer) 2 tsp honey 1 lime, zested and juiced 150g salad leaves 250g lentils, cooked 1 Heat the oven to 220C/200C fan/ gas 7. Oil a baking sheet and line with non-stick baking parchment. Put the flour, paprika and a large pinch of salt in a bowl, and whisk in the yogurt and 50ml water until smooth. Stir in the cauliflower until coated, then spread out on the prepared baking sheet. 2 Bake for 20-25 mins,…

■ Cut into 24 squares ■ Prep 40 mins plus cooling and overnight setting ■ Cook 35 mins uniced 300g butter, at room temperature 120g caster sugar 2 tsp vanilla extract 1 egg yolk (freeze the white to use in another recipe) 500g plain flour 400g raspberry jam 500g icing sugar pink food colouring gel 1 Heat the oven to 180C/160C fan/gas 4 and line a 20 × 30cm baking tin with baking parchment (criss-cross two sheets of parchment over one another). Beat the butter, caster sugar, vanilla and egg yolk in a bowl using an electric whisk until pale. Stir in the flour and a pinch of salt, then use your hands to bring it together into a crumbly dough. 2 Press half the dough into the base of the tin in an even layer –…

THE FIVE-MEAL CHICKEN CHALLENGE A large, whole chicken can go a long way for two people, and while it’s often suggested you start with a roast chicken, that means you might eat too much on the first day, so you run out by the end of the week. Instead, poach the chicken, then portion it out to make it last. MINDLESS SPENDING ALL ADDS UP Spending money without thinking about it is something we all do – for example, grabbing a coffee on our way into work, even though there’s a perfectly good kettle and supplies at the office. A takeaway coffee costs at least £3, so multiply that by five days of the week = £15. Multiply that by 46 weeks out of 52 ( based on holidays, sick…

1 Salads don't have to be cold! Spicy chorizo with lentils & beetroot ■ Serves 2-3 ■ Prep 5 mins ■ Cook 5 mins 2 tbsp extra virgin olive oil 1 red onion, halved and sliced 190g mini cooking chorizo sausages, halved lengthways 250g ready-to-eat puy lentils 200g small cooked beetroots (not in vinegar), cut into wedges 1 tbsp sherry vinegar 60-75g rocket 1 Heat a drop of the olive oil in a large pan over a medium heat and cook the onion and chorizo for a few minutes until they start to colour. 2 Tip in the lentils, beetroots, vinegar, remaining oil, some seasoning and 1 tbsp water. Cover for 1 min to warm everything through. Pile into a bowl, toss through the rocket and serve. PER SERVING (3) 417 kcals, fat 23g, saturates 7g,…

Big bacon soup ■ Makes 6 portions ■ Prep 10 mins ■ Cook 30 mins 200g bacon lardons 2 leeks, chopped 2 garlic cloves, crushed 2 carrots, diced 2 celery sticks, diced 4 tbsp red lentils 4 tbsp pearl barley 1 litre chicken stock 1 tbsp tomato purée 2 tbsp flat-leaf parsley, finely chopped 1 Heat a large pan and add the bacon lardons. Cook until golden and the fat has rendered down, then add the leeks, garlic, carrots, celery and 1 tsp salt, and cook over a low heat for 10 mins until the vegetables have softened. 2 Stir in the lentils, pearl barley, stock and tomato purée, then simmer for 15 mins or until the barley and lentils are tender. Stir in the parsley and simmer for another couple of minutes before serving. PER SERVING 209 kcals, fat…

Upside-down banana cake with maple-caramel sauce Is there anything more tempting than warm banana cake? Our warm banana cake with hot maple-caramel might just be it. ■ Serves 8 ■ Prep 45 mins ■ Cook 45 mins-1 hr 100g softened butter, plus extra for the tin 8 tbsp maple syrup 3 small ripe bananas, peeled and halved lengthways, and 1 overripe banana, peeled and mashed 200g dark brown soft sugar 4 eggs 2 tsp vanilla bean paste or extract 200g self-raising flour 100g pecans, broken into pieces 1 tsp bicarbonate of soda 1 tsp ground cinnamon 200g Greek-style yogurt, plus extra to serve vanilla ice cream, to serve (optional) FOR THE SAUCE 100g whole pecans 100g salted butter, diced 100ml double cream 100ml maple syrup 1 Heat the oven to 160C/140C fan/ gas 3. Butter a 20cm square cake tin and line the base…

“Soup is universal and also preciously intimate: to offer a bowl or mug of soup to someone is an act of cosiness and connection. And that is exactly what Cook For Good offers: a bustling place where a community can come together and sustain each other.” Nigella Lawson United in their belief in the power of food to bring people and communities together, Robinne Collie and Karen Mattison started running corporate team-building events in 2019 that saw colleagues cook for homeless and vulnerable people. The pair wanted to provide deeper, lasting support while tackling food insecurity and its causes, so in 2021 they created the Cook for Good community kitchen and surplus food pantry at the Peabody Priory Green Estate in London’s Kings Cross. For just £3.50 per week, members…

THE YEAR OF THE SNAKE In Chinese tradition, each year is represented by one of 12 zodiac animals: the rat, ox, tiger, rabbit, dragon, snake, horse, ram (or goat), monkey, rooster, dog and pig. On 29 January 2025, the Year of the Dragon ends and the Year of the Snake begins. People who are born in the Year of the Snake are said to be rational, calm, thoughtful and loyal to their loved ones. Singapore noodles ■ Serves 4 ■ Prep 15 mins ■ Cook 15 mins 200g vermicelli rice noodles 1 tbsp mild curry powder ¼ tsp ground turmeric 1 tsp caster sugar 1 tbsp sesame oil 2½ tbsp low-salt soy sauce 1 tbsp sunflower or vegetable oil 1 onion, sliced 1 pepper, sliced (we used ½ green and ½ orange) 200g beansprouts 1 red chilli, sliced (optional) 1…

ALMOND & RAISIN PROTEIN BALLS Put 50g raisins in a jug with 2 egg whites and 1 tsp vanilla extract. Blitz using a hand blender until the raisins are finely chopped, then stir in 25g oats, 25g hemp powder, 75g ground almonds and 100g crunchy peanut butter. Mix well to make a soft dough. Divide into seven pieces and roll into balls, then roll each ball in toasted flaked almonds. Makes 7. ALMOND FLOUR PANCAKES Whisk 2 eggs, 60ml almond milk and 1 tbsp maple syrup together in a jug. Stir in 125g almond flour, 1 tsp baking powder, ½ tsp salt and 1 tsp vanilla extract. Heat a non-stick frying pan over a medium-low heat, spoon in a couple of heaped tablespoons of batter and cook for 2-3 mins…

Beany beef chilli stew ■ Serves 4-6 ■ Prep 20 mins ■ Cook 3 hrs 100g dried brown lentils 2 tbsp olive oil 500g braising beef (skirt, chuck or brisket)  2 onions, chopped 4 garlic cloves, crushed  1 tbsp ground cumin  2 tsp each ground coriander and smoked paprika 1 tsp ground cinnamon 2 tbsp tomato purée 400g can chopped tomatoes  1-2 tbsp chipotle paste (optional)  2 beef stock cubes  400g can black beans, drained  400g can kidney beans, drained  1-2 tsp light brown soft sugar (optional) TO SERVE tortilla croutons (see opposite) or tortilla chips 100g feta, crumbled  50g soured cream or natural yogurt small bunch of coriander, chopped  1 avocado, sliced 1 large red chilli, thinly sliced  1 lime, cut into wedges 1 Tip the lentils into a bowl and cover with cold water. Set aside. Meanwhile,…

1 Cheese & Marmite flapjacks ■ Makes 16 ■ Prep 30 mins plus cooling ■ Cook 25 mins 85g unsalted butter 60g Marmite, plus a little extra, if you like 1 tbsp rapeseed oil 2 large leeks, trimmed and finely sliced 175g jumbo oats 100g rolled oats 50g plain flour 200g mature cheddar, grated 75g mixed seeds (we used pumpkin, sunflower, linseed and sesame) 50g walnuts, finely chopped 2 eggs, beaten 1 Heat the oven to 200C/180C fan/ gas 6 and line a 22cm square tin with baking parchment. Melt 65g butter with the Marmite in a small pan. Meanwhile, heat the remaining butter and the oil in a frying pan over a low-medium heat and cook the leeks for 10-15 mins until softened. 2 Mix all the oats, the flour, 165g of the cheddar, most of the seeds and…

Cut out & keep Fried rice with prawns & peas ■ Serves 4 ■ Prep 10 mins ■ Cook 10 mins 2 tbsp vegetable oil 1 red onion, halved and sliced 2 garlic cloves, sliced 1 red chilli, sliced 250g large raw prawns, peeled 300g cooked brown rice (about 140g uncooked) 75g frozen peas 1 tbsp each dark soy sauce and fish sauce small bunch of coriander, roughly chopped, plus a few leaves to serve 4 eggs chilli sauce, to serve (optional) 1 Heat 1 tbsp oil in a wok over a high heat and cook the onion, garlic and chilli for 2-3 mins until golden. Add the prawns and cook for 1 min more. Add the rice and peas, tossing until hot. Add the soy and fish sauces, then the coriander. Keep warm while you fry the eggs. 2…

Eastern Mediterranean pilaf bowl The base of this bowl is a mujendra, which is a Cypriot rice and lentil pilaf with lots of fried onions. For this cheat’s version, combine a pouch of store-bought rice and lentils with pantry crispy onions, extra virgin olive oil and lots of fresh herbs. ■ Serves 4 ■ Prep 15 mins plus 10 mins soaking ■ No cook 250g pouch rice and lentils, warmed following pack instructions 4 tbsp extra virgin olive oil 2 tbsp chopped chives or flat-leaf parsley 3 tbsp chopped dill 4 tbsp shop-bought crispy onions 110g ready-made giardiniera mixed pickles (mainly cauliflower and carrot), plus a little of the brine 1 tbsp pomegranate molasses 3 large handfuls of mixed spinach and kale 1 Persian cucumber, coarsely chopped 1 heirloom tomato, coarsely chopped 1 small red onion, thinly sliced and soaked…

Pulled BBQ aubergine & black bean burgers These veggie buns have all the comforting textures of meat, but are completely vegan, with a moreish, smoky flavour. Get the kids involved by having them help you prep the vegetables, then you can tuck in together. ■ Serves 4 ■ Prep 15 mins ■ Cook 45 mins 2 large aubergines, pricked all over with a fork 1 tbsp olive oil 1 large onion, thinly sliced 1 heaped tsp garlic granules 2 tsp smoked paprika 1 tbsp demerara sugar 1 tsp dried oregano 5 tbsp barbecue sauce 400g can black beans, drained 4 burger buns, toasted and lightly buttered red onion or pink pickled onion, shredded lettuce, coleslaw and corn on the cob, to serve (optional) 1 Heat the grill to high and grill the aubergines for about 20-30 mins, turning occasionally until…