Sommaire pour Summer 2019 de Easy Cook

As the long school summer holidays approach, what are your thoughts? Excited anticipation or , me and my wife, you’re working parents, this time of year comes with mixed emotions: no more nagging about homework (yay!); worrying about the kids filling their days with nothing but computer games (nay!); and the cost and inconvenience of keeping them fed and watered (double nay!). How to survive? Plan. Plan. Plan. Which, of course, is where Easy Cook comes in. This summer issue is packed with ideas for budget-friendly, healthy, quick and simple ideas for you to get-ahead and ensure you don’t become a slave to the stove over the next couple of months. Check out our super-saver suppers on p8, and our family-friendly rain-or-shine recipes on p18. I hope you have a…

Zingy salmon & brown rice salad • Serves 3-4 • Prep 15 mins • Cook 25 mins 200g brown basmati rice 200g frozen soya beans, defrosted 2 salmon fillets 1 cucumber, diced small bunch spring onions, sliced small bunch coriander, roughly chopped 1 lime, zested and juiced 1 red chilli, diced, deseeded if you like 4 tsp light soy sauce 1 Cook the rice following pack instructions and 3 mins before it’s done. Add the defrosted soya beans, then drain, then cool under cold running water. 2 Meanwhile, put the salmon on a plate, then microwave on high for 3 mins or until cooked through. Allow to cool slightly, remove the skin with a fork, then flake. 3 Gently fold the cucumber, spring onions, coriander and salmon into the rice…

Creamy broccoli pasta A good trick is to choose a funny-shaped pasta to take the attention away from the colour of the sauce. This is a red lentil pasta but there are lots of fun and healthy pasta options popping up in the shops these days. Let your child help by reading out all the ingredients and ask them to guess which drawer or cupboard they can be found in. They can also help with picking florets from the broccoli heads and grating the parmesan. • Serves 4 • Prep 20 mins • Cook 15 mins 350g lentil pasta or wholemeal pasta 2 broccoli heads and stalks (about 500g), trimmed 2 tbsp olive oil 1 garlic clove, peeled and finely chopped 1 handful fresh spinach, leaves only, roughly chopped 250ml…

Sloppy Joe burger I grew up on loose meat sandwiches and sloppy joes. My father is from Sioux City, Iowa, where this sandwich began life. My dad’s side of the family are up at Lake Okoboji in Iowa right now for th yearly family reunion. And it wouldn’t be a reunion without a visit to Tastee Inn & Out for one of their loose meat sandwiches. I spent the majority of my childhood in Gaithersburg, Maryland, and the school canteen had these at least two or three times a month. Sloppy joes and pizza Fridays were my favourite. The nearest thing the UK has to the sloppy joe is spag bol on toast. Pretty much the same thing – loose beef mince in a tomato sauce. • Makes 6-8 burgers…

Smoky paprika seafood rice Saffron adds a bright golden tinge to the rice and a distinct Spanish grassy-sweet flavour to the dish. If you like big, bold flavours add fried chorizo, too. • Serves 4 • Prep 15 mins • Cook 35 mins 1.3 litres fish or chicken stock large pinch saffron (optional) 4 tbsp olive oil 4 garlic cloves, 1 whole, 3 finely chopped 12 large prawns, shells and heads on 4 baby squid (about 250g), cleaned and sliced 1 onion, very finely chopped 2 celery sticks, very finely chopped 1 tsp fennel seeds, lightly crushed 2 tbsp tomato purée 1 tsp smoked paprika (hot or sweet) 300g paella rice 250ml fino sherry or dry white wine 300g fresh mussels, cleaned (discard any that do not close when tapped)…

SANDWICH SELECTION Goat’s cheese, walnut & roasted pepper • Combine 200g soft goat’s cheese and 100g cream cheese. Spread most of the mixture over 5 slices white bread. Slice 2 roasted red peppers into strips, divide between the slices, then top each with another slice of bread. Trim the crusts, then cut each sandwich into four triangles. Whizz 25g walnuts until finely chopped. Spread one edge of each sandwich with the remaining cheese mixture, then dip into the chopped walnuts. Makes 20. Lemony cucumber & prawn • Lightly spread 6 slices wholemeal bread with butter. Cover with a layer of thinly sliced cucumber, then use a 5-6cm round cutter to stamp out 12 circles. Combine 4 tbsp mayonnaise with the zest of 1 lemon. Top each circle with 1 large…

Make these cute mini fruit milkshakes for a family picnic. • Serves 6 • Prep 15 mins • No cook Put 1 small ripe banana, chopped, 200ml whole milk and 50g yogurt in a blender, and blitz until smooth. Pour into two or three milk bottles. Divide 1 small punnet blueberries between two skewers to make stirrers for serving on the side, or drop one into each bottle. Put 6 strawberries and 6 raspberries in the blender with a further 200ml milk and 50g yogurt. Blend until smooth, then divide between two small milk bottles. Push more raspberries onto two skewers to make stirrers as before. Now blend 120g mango chunks with 200ml coconut milk until smooth, then add a squeeze of lime. Divide between bottles. PER SERVING 98 kcals,…

Lemon & yogurt chicken flatbreads • Serves 4 • Prep 20 mins plus 1 hr marinating • Cook 5-10 mins 2 skinless chicken breasts, cut into strips 1 lemon, peel pared with a vegetable peeler, then juiced 1 tsp dried oregano (optional) 1 garlic clove, crushed pinch cinnamon 1 tbsp olive oil 4 flatbreads 4 tbsp Greek yogurt ¼ red pepper, finely chopped 1 Little Gem lettuce, finely chopped 1 Put the chicken in a bowl. Add the lemon peel and half the juice to the chicken, along with the oregano (if using), garlic, cinnamon and oil. Mix well, cover and chill for 1 hr. The lemon juice will start to ‘cook’ the chicken, so don’t leave for longer. 2 Heat the barbecue. If you’re using coals, wait until they…

Ultimate veggie burger with pickled carrot slaw • Serves 4 • Prep 15 mins • Cook 20 mins plus chilling 2 tsp vegetable oil, plus extra for frying 1 small onion, diced 2 garlic cloves, chopped 2 large portobello mushrooms, finely chopped 2 small sweet potatoes, peeled and diced 150g cooked quinoa 1 large beetroot, grated 1 egg, beaten 2 tbsp chopped coriander 2 limes, zested 4 tbsp plain flour, plus extra for dusting FOR THE CARROT SLAW 1 large carrot, thinly shredded 2 tbsp rice wine vinegar 1 tsp golden caster sugar TO SERVE 2 tbsp mayonnaise 1 tbsp chilli sauce 4 burger buns, lightly toasted 2 handfuls rocket or spinach leaves 1 In a medium frying pan, heat 2 tsp vegetable oil. Add the onion, garlic and mushrooms,…

”The strawberry variety we see in stores is mostly Elsanta, but this isn’t necessarily the best berry – it’s produced because of its shelf life and robust nature, but isn’t the most highly flavoured. Look out for different varieties, such as Cambridge Favourite, Pegasus and Marie Dubois, which taste great ” Gregg Wallace’s strawberry pavlova I’d walk barefoot over hot coals for a ripe strawberry. Many recipes mess about with the beautiful berry too much, but pavlova keeps the strawberry virtually intact, so it remains star of the show. • Serves 6-8 • Prep 25 mins • Cook 1 hr meringue only FOR THE MERINGUE egg 250g caster sugar 1 tsp white wine vinegar 1 tsp cornflour 1 tsp vanilla extract FOR THE TOPPING 500g strawberries, hulled and halved 200g…

Rosie Birkett’s preserved lemon roast chicken with freekeh salad • Serves 4 • Prep 15 mins • Cook 1 hr 35 mins 50g butter 4 slices preserved lemon (25g), pith and flesh removed, skin finely chopped 1 garlic clove, finely chopped 1 whole chicken (about 1kg) 2 bay leaves 2 thyme sprigs 3 tarragon sprigs FOR THE SALAD 1 tbsp olive oil 200g freekeh, rinsed under cold running water 1 bay leaf 1/2 small pack each of mint, basil and flat-leaf parsley 200g podded broad beans, blanched and peeled (optional) 4 spring onions, sliced 150g pack rainbow radishes, halved (smaller ones left whole) 3 tbsp extra virgin olive oil 1 lemon, juiced 1 Heat the oven to 180C/160C fan/gas 4. Combine the butter, preserved lemon and garlic in a bowl…

Monday Salsa spaghetti with sardines • Serves 2 • Prep 15 mins • Cook 15 mins 100g wholemeal spaghetti 2 large ripe tomatoes, finely chopped 1 red onion, very finely chopped 15g pitted kalamata olives, quartered ½ tsp finely chopped red chilli ½ lemon, zested and juiced, to taste 4 tbsp shredded basil or 1 tsp chopped fresh oregano 2 x 120g cans sardines in olive oil, drained, oil reserved (optional) 1 Cook the spaghetti following pack instructions. Meanwhile, mix the tomatoes with the onion, olives, chilli, lemon zest and basil or oregano. Heat the sardines in a microwave or in a pan over a low heat. 2 Drain the pasta, return to the pan and toss well with the tomato mixture. Add the sardines in chunky pieces. Season with…

Halloumi burgers • Makes 4 • Prep 10 mins • Cook 10 mins 250g block halloumi, cut into 8 thick slices 1 tbsp olive oil 4 brioche buns 4 tbsp hummus 1 large ripe tomato, thinly sliced 4 Butterhead lettuce leaves 4 tbsp fresh tomato salsa (most supermarkets stock a version) 1 Heat the barbecue until the coals are glowing white hot. Brush each side of the halloumi slices with olive oil and barbecue them for about 2-3 mins each side, or until char-grilled and golden. Remove to a plate. 2 Split the brioche buns (toast them very briefly on both sides if you like, being careful not to burn them) and spread the bottom halves with the hummus. Divide the tomato slices between them, then the halloumi, then finish…

EASY ICY TRE ATS Making ice cream is simple if you have a machine. If you don’t, the process takes longer, but you can still make your own ice cream at home – just put the mixture in a rigid container and freeze for a couple of hours, taking it out every 30 mins to stir and break up the ice crystals. The more you stir, the smoother the result. Finally, soften in the fridge for 40 mins, then scoop into cornets or sundae glasses to serve. Peach ice cream • Cook 500g stoned and sliced peaches in a pan with 140g icing sugar and the juice of 1 lemon, stirring frequently until the peaches are tender. Purée in a food processor and cool. Mix with a 500g tub fresh…