Indice dei contenuti per Issue 94 in Easy Cook

Summertime, and the living is easy! Or is it? If you’re a parent, it can be one of the most stressful times of the year because of the need to feed permanently ravenous kids. It’s all too easy to turn to ready meals, but they cost a fortune – and aren’t exactly the healthiest option for growing bodies. So to help you survive the summer holidays, we’ve devised a Mix ‘n’ Match Menu (p10) to see you through the extended break – and all for less than £1 a portion. Of course, summer is also a great time to spend time with your family, and nothing beats a picnic in the sunshine. For the ultimate al fresco experience, turn to p33 for hamper-fuls of ideas for outside entertaining. Let summer…

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GREAT COMBO Salmon & soft cheese Mix 50g light soft cheese with a squeeze of lemon juice›>› ›Ã››i›Ã>›Ì›>› ›«i««iÀ°› *››i›››Ì››>››>V›iÌ›«›Ì>Ì››>› ›y>›i›£›hot-smoked salmon ›NNGV› ›››Ì›«°›-«À››››i›Ì›i›«›Ì>Ì››Ü›Ì››£››i>«i ›Ìë› capers and a little lemon zest. Serve straight away and enjoy. Serves 1. First, bake a perfect potato Heat oven to 220C/200C fan/gas 7. Rub a little oil and seasoning over the potatoes, then bake on a baking sheet for 25 mins. Turn down the oven to 190C/170C fan/gas 5 and bake for 1 hr – 1 hr 15 mins more until Ì›i›yiÛ››Ã›Ìi› iÀ›>› ›Ì›i›Ã››››VÀ›Ã«›>› › }›› i›°›››À›>›µÕ›V›iÀ››«Ì›››]›«À›V››>›«›Ì>Ì›› ܛ̛›>›v›À›°›7À>«››››>›Ã›iiÌ››v›››ÌV›i››«>«iÀ› >› ›››VÀ›Ü>Ûi››››››}››v›À›n›£ä››››Ã›Õ›Ì››› ÛvÌ›››Ã› i°›››À›VÀ›Ã«›Ã›››]›ÀÕL›Ü›Ì››>›››ÌÌ›i››››]› Ì›i››y>Û›Õ› iÀ›>›››Ì›}À›››]›ÌÕÀ›››}››vÌi›°›/›› ÃiÀÛi›Þ›ÕÀ›«›Ì>Ì›]›Ã››Vi›>›VÀ›ÃÛ›››Ì›i›Vi›ÌÀi]› õÕiiâi›Ì›i›L>Ãi›Ì››¼«›«½›Ì›i›Ì›«]›Ì›i›› V›››Ãi›Þ›ÕÀ›v>Û›ÕÀ›Ìi›w››››}° Smoky bacon beans ››Vi›{›smoked streaky bacon rashers and 1 onion, then fry until the onion is soft. Stir ›››Ó›Ý›{ää}›V>›Ã›baked beans›>› ›£›Ìë› i>V››brown sugar, mild chilli powder and…

Chilli ginger lamb chops • Serves 4 • Prep 10 mins plus marinating • Cook 6-8 mins • £1.83 a portion • 227 kcals, 12g fat, 4g sat. fat, 0g sugar before cooking 4 garlic cloves, crushed 1 tbsp grated ginger 1 tbsp lemon juice 1 tbsp olive oil tsp chilli powder 1 tsp cumin 8 lamb chops 1 Put the garlic in a bowl with the ginger, lemon juice, olive oil, spices and seasoning. Blitz with a hand blender until smooth, then use to coat the lamb chops on both sides. Leave to marinate in the fridge for a couple of hours or overnight. 2 Heat a barbecue until hot. Barbecue the chops over the coals for 3 mins on each side until cooked but still a little pink…

The water bottle Citrus Zinger Sport, £14.99, root7.com Turn this bottle upside down, unscrew the bottom, juice your fruit and close it up for a healthy water infusion without the bits. We like adding a little cucumber for a really refreshing drink. The cool bag Ben de Lisi Home Multi-Coloured Striped Print Picnic Backpack, £40, Debenhams A little pricey but well worth it. It’s a cool bag in a rucksack with room for food for four. The pockets contain plates, cutlery, cups and even a corkscrew! The container Lock & Lock Divided Container, £10.99, Lakeland There are three compartments in this useful container, so it’s great for transporting fruit or veg sticks. The airtight seal means that there’s no annoying leakages.…

Lamb kofta stew with cauliflower & chickpeas • Serves 2 • Prep 30 mins • Cook 45 mins • £2.19 a portion • 613 kcals, 25g fat, 9g sat. fat, 12g sugar FOR THE SAUCE 2 tsp olive oil 1 small onion, chopped 1 garlic clove, chopped 400g can chopped tomatoes 2 tsp tomato purée 500ml hot lamb stock 1/2 small cauliflower, broken into small florets 1/2 400g can chickpeas (save the rest for the kofta balls) 1/2 bunch coriander, leaves only, to serve FOR THE KOFTA BALLS 250g minced lamb 1 small onion, finely chopped small pack coriander, finely chopped 1/2 tsp ground cumin 1/2 tsp smoked paprika 1/52 x 400g can chickpeas (from above), drained and crushed Aubergine salad • Serves 2 • Prep 40 mins • Cook…

Angela Hartnett’s Raspberry shortcake • Serves 4 • Prep 40 mins plus chilling • Cook 15 mins • £1.05 a portion FOR THE SHORTCAKE PASTRY 140g unsalted butter, diced 250g plain flour, plus extra for dusting 85g caster sugar 1 egg, plus 1 extra egg yolk FOR THE FILLING 200ml double cream 50g icing sugar, sieved, plus extra to dust 1/2 vanilla pod, split 2 x 170g punnets raspberries 1 Heat oven to 180C/160C fan/gas 4. Line 2-3 baking trays with greaseproof paper. To make the pastry, combine the butter, flour and a pinch of salt in a large bowl and rub together until the mixture resembles breadcrumbs. Stir in the sugar. Beat the whole egg and yolk together in a jug. Add just enough egg to the flour mixture…

Prawn, chilli & potato salad • Serves 4 as a starter or light lunch • Prep 20 mins plus marinating • Cook 40 mins • £4.53 a portion 600g large raw prawns, peeled and deveined 400g small new potatoes sunflower oil for cooking 4 spring onions, trimmed and sliced 2 tbsp finely sliced coriander, plus extra leaves to serve 1 tbsp sliced mint, plus extra to serve FOR THE SAUCE  sunflower oil for cooking 1 red onion, peeled and finely chopped 3 garlic cloves, peeled, and chopped 2 red chillies, deseeded and chopped 1 tsp black onion seeds 1 tsp coriander seeds 4 ripe tomatoes, core removed, deseeded and chopped 1 First make the sauce. Heat a frying pan over a medium heat and add a drizzle of sunflower oil.…

Toffee meringue pie • Serves 12 • Prep 30 mins plus chilling • Cook 1 hr • 33p a portion • 529 kcals, 25g fat, 15g sat. fat, 41g sugar FOR THE PASTRY 400g plain flour, plus extra for rolling 200g cold butter, cut into small pieces 1 egg white, for brushing FOR THE FILLING 85g butter 175g light muscovado sugar 300ml milk 3 tbsp cornflour 4 egg yolks FOR THE MERINGUE 4 egg whites 200g caster sugar 1 To make the pastry, tip the plain flour into a bowl and rub in the butter with your fingertips until it resembles breadcrumbs. Add 4-6 tbsp cold water, bit by bit, until a dough is formed. Knead briefly on a floured surface, then shape into a ball, wrap in cling film…

Cheesecake biscuit beach • Serves 18 • Prep 1 hr 30 mins – 3 hrs 30 mins, includes 2 hrs chilling and cooling • Cook 35 mins • 81p a portion • 758 kcals, 56g fat, 34g sat. fat, 31g sugar Before you start • Get your equipment ready – you’ll need a large tray or board big enough to assemble the biscuit beach. A piece of wood covered in foil works well. You’ll also need a medium sandcastle mould, and a small spade looks great for serving. • How many biscuits do I need? Pop your chosen sandcastle container on the scales and return the scale to zero. Fill the container with water and note down the weight (our water weight was 1kg). Calculate three-quarters of this weight q›Ì›>Ì›w}ÕÀi››Ã›Ì›i›µÕ>›Ì›ÌÞ››v›L›ÃVÕ›ÌÛ…

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Caipirinhas with pineapple • Makes 8 • Prep 15 mins • No Cook • £1.08 per serving • 433 kcals, 0g fat, 0g sat fat, 77g sugar 1 small pineapple juice 4 limes bunch fresh mint 8 tbsp golden caster sugar 400ml cachaça liqueur or light rum crushed ice for 8 glasses 800ml pineapple juice 1 Core the pineapple and cut into 3cm chunks. Place 8 small handfuls of pineapple, the lime juice, half the mint and the sugar into a pitcher and mash up with the end of a rolling pin or a fat wooden spoon. 2 Pour in the cachaça and a little crushed ice, then pour into 8 glasses, and add more crushed ice. Pour the pineapple juice over, filling to the rim. Garnish the glasses with…

Buttermilk fried chicken • Serves 6 • Prep 30 mins plus 12 hrs marinating • Cook 30-40 mins • £3.91 a portion • 476 kcals, 20g fat, 6g sat. fat, 3g sugar 10 chicken pieces (about 1º kg), on the bone, skin on (use a mixture of thighs and drumsticks) 300ml buttermilk 1 large egg 1-2 litres groundnut oil FOR THE DRY BRINE zest 2 lemons 1 tsp chopped thyme 1 tsp paprika 1 tsp onion salt 1 tsp garlic granules ››VUR››CM[›UGC›UCNV FOR THE SPICED FLOUR ›››I›RNCKP››QWT ›››VDUR›EQTP›QWT 2º tsp garlic granules 2º tsp salt 2º tsp chilli powder Brine the chicken Put all the dry brine ingredients in a large dish. Add the chicken, toss to coat well, then cover and chill for 12-24 hrs. Prepare the dry ingredients…

Miso chilli steak with crispy sweet potatoes • Serves 2 • Prep 5 mins • Cook 25 mins • 84p a portion • 582 kcals, 23g fat, 7g sat. fat, 16g sugar 2 large sweet potatoes, cut into wedges 1 tbsp vegetable oil, plus a little extra 1 tbsp sesame seeds 1 tbsp miso paste juice 1 lemon 1 tbsp hot chilli sauce (sriracha is nice) 1 tbsp mirin 2 bavette or other lean steaks (200g each) large handful watercress leaves, to serve 1 Heat oven to 200C/180C fan/gas 6. Put the wedges on a baking tray and rub with the oil. Sprinkle with sesame seeds and seasoning. Bake for 25 mins until crisp at the edges. 2 In a small bowl, mix together the miso, lemon juice, chilli sauce…

innocent Peach & Passion Fruit Smoothies for kids £3, Sainsbury’s With no added sugar, these individual smoothie portions are ideal for a picnic. They are quite sweet, but very fruity and thirst-quenching. Wine Atlas Sauvignon Blanc Touraine, £5.97, Asda With a grassy aroma and a zingy }À>«ivÀ՛̛y>Û›ÕÀ]›Ì››Ã›Ü››Ìi›Ü››i› goes really well with cheese and seafood salads. Thatchers Katy Medium Dry Cider, £1.99, Tesco Daintily sparkling, dry and light. The distinctive Katy apples from which it’s made make a great accompaniment to pasta salads. Be careful, though – it's 7.4 per cent. Prosecco, £6.99, The Co-Operative Turn a picnic into a celebration with some bubbly. Rich and creamy on the palate, this one is refreshing >› ››>Û>››ÕÌÌÞ›y>Û›ÕÀ°››Ì›>›Ã›› complements salty snacks well. Brew Dog Dead Pony Club, £5.46, Morrisons This American-inspired pale ale…

Charcoal-grilled pancetta & sausage with fried morcilla sandwiches & eggs • Serves 4 • Prep 20 mins • Cook 15 mins • £2.41 a portion 8 sausages, Lincolnshire or pork and leek are good 150g morcilla or soft black pudding, skin removed 40g unsalted butter 2 thick slices white bread 4 eggs 8–12 slices thick-cut smoked pancetta or smoked streaky bacon olive oil, for cooking ketchup, to serve 1 Light the barbecue and set for direct/ indirect cooking. Place the sausages and morcilla directly on the grill in the direct heat zone and cook for 2 mins on each side to brown. Transfer to the indirect heat zone, close the lid and cook for 7 mins or until the sausages and morcilla are cooked through. Move the sausages to…

Chocolate courgette cake • Serves 10 • Prep 10 mins • Cook 1 hr • 63p a portion • 716 kcals, 40g fat, 10g sat. fat, 55g sugar uniced 350g self-raising flour50g cocoa powder1 tsp mixed spice175ml extra virgin olive oil375g golden caster sugar3 eggs2 tsp vanilla essence 500ml grated courgette (measure by volume in a measuring jug, but it’s about 2 medium courgettes) 140g toasted hazelnuts, roughly chopped FOR THE ICING 200g dark chocolate, chopped 100ml double cream 1 Heat the oven to 180C/160C fan/gas 4. In a large bowl, combine the flour, cocoa powder, mixed spice and 1 tsp salt. In another bowl, combine the olive oil, sugar, eggs, vanilla essence and grated courgette. Mix the dry and wet mixture until just combined, then fold in the toasted…

Cauliflower pilaf • Serves 4 • Prep 15 mins • Cook 20 mins • £1.45 a portion 500g chicken thighs or breasts 1 large onion, sliced into thin crescents 2 garlic cloves, chopped 5g fresh root ginger, chopped large pinch of saffron 1 tbsp vegetable or coconut oil 5 cardamom pods 2 x 3cm pieces of cinnamon stick 1 tsp cumin seeds 1 tsp fennel seeds (optional) 3 cloves 2 bay leaves 250ml chicken stock 1 medium cauliflower (about 750g) TO SERVE 1 tbsp pistachios pomegranate small bunch of coriander or parsley 1 First prepare the chicken. If using thighs, trim off any fat, then slice them thinly. If using chicken breasts, cut them into 2cm chunks. Peel and slice the onion into thin crescents. Finely chop the garlic and…

Black Forest brownies • Cuts into 20 squares • Prep 30 mins • Cook 40 mins • 31p a portion • 310 kcals, 17g fat, 10g sat. fat, 28g sugar 250g unsalted butter, softened at room temperature, plus extra for greasing 1 tbsp instant coffee powder 350g light brown soft sugar 4 medium eggs 75g cocoa powder 100g self-raising flour 1 tsp cherry essence (optional) 100g dried sour cherries, chopped TO DECORATE 200g dark chocolate (60% cocoa solids) 25g unsalted butter, at room temperature 50g icing sugar green food colouring gel 20 glacé cherries, halved 1 Grease a 30 x 20cm cake tin and line with parchment. Heat oven to 180C/160C fan/ gas 4. Mix the coffee with 2 tbsp boiling water, then set aside to cool. 2 Cream the…

Sausage roll twists with tomato dip • Makes 24 (easily doubled/halved) • Prep 10 mins • Cook 20 mins • 17p a twist & dip • 95 kcals, 7.5g fat, 2g sat. fat, 1g sugar raw, if pastry is previously unfrozen 1/2 a 500g block all-butter puff pastry,defrosted if frozen400g pack chipolatas FOR THE TOMATO DIP 6 tbsp reduced-sugar tomato ketchup 2 tsp malt vinegar6 cherry tomatoes, finely chopped 1 Heat oven to 220C/200C fan/gas 7. Roll out the pastry to £1 coin thickness (about 20 x 30cm) and cut into strips about 1cm wide, cutting from the shorter edge. Thin each sausage a little by twisting, then snip in half. Wind one pastry strip around each half-sausage, then place on a baking sheet, pastry ends down. 2 Bake…

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CHOOSE A BREA KFAST The great breakfast burger • Serves 8 • Prep 20 mins plus chilling • Cook 35 mins • 58p a portion • 801 kcals, 47g fat, 18g sat. fat, 10g sugar burgers only 1 medium onion, roughly chopped 2 tbsp tomato ketchup 1 tbsp oyster sauce 1kg sausagemeat or meat squeezed from 16 large sausages 1 egg yolk 25g pack flat-leaf parsley, leaves chopped 8 slices cheese (make sure it’s one that melts well) TO SERVE 8 grilled rashers streaky smoked bacon 8 ciabatta buns, halved tomato relish 1 Put the onion, ketchup and oyster sauce in a food processor, and then blend to a coarse paste, scraping down the sides of the processor if you need to. Put the sausagemeat into a mixing bowl, beat…

Spiced cauliflower with chickpeas, herbs & pine nuts • Serves 4 • Prep 10 mins • Cook 40 mins • £1.24 a portion • 407 kcals, 29g fat, 3g sat. fat, 7g sugar 1 large head cauliflower, broken into florets (about 1kg in total) 2 garlic cloves, crushed 2 tsp each caraway and cumin seeds 3 tbsp olive oil 400g can chickpeas, drained and rinsed 100g pine nuts small bunch each parsley and dill, leaves torn Heat oven to 200C/180C fan/gas 6. Toss the cauliflower, crushed garlic cloves, spices, 2 tbsp oil and some seasoning in a roasting tin, then roast for 30 mins. Add the rinsed chickpeas, pine nuts and remaining oil to the tin, then cook for 10 mins more until slightly browned. To serve, stir in the…

Veggie falafels Great Food Spicy Green Lentil & Coconut Bites, £1.49, ocado.com These bites are similar to falafels, but the hint of coconut and kick of chilli make them extra tasty. The meat Deluxe Salame Finicchiona, £1.99, Lidl This supermarket excels at posh meat. We love this wafer-thin salami that’s yiV›i ›Ü›Ì›› fennel seeds. You could pop in a sarnie or scoff straight from the pack. Try their deluxe bresola (£1.99) as well. Great dips Reduced-Fat Houmous Snappables, £1.25, Tesco Easy to transport, each pack contains two each of houmous and red pepper dips. They have a nice tangy taste of lemon, too. Side salad Minty Bean Salad, £2, Asda A surprising hit with the under eights! This is a mix of beans and sweetcorn in a sweet,…

When you’re making a romantic meal for your other half, naturally you want it to be special – you want them to know how much you care, after all. With quality products such as Philadelphia at the heart of your meal, you can guarantee they’ll be swept off their feet. Satisfyingly creamy, Philadelphia can add a lovely fresh flavour to a wide range of tasty recipes. MasterChef finalist and Philadelphia’s ‘loving angel’ Dean Edwards knows what to cook in the name of romance. Try his tasty recipes – they balance rich flavours with the fresh touch of Philidelphia. SHARE YOUR PHILADELPHIA HEAVEN Would you like to appear in the October issue of BBC Good Food with your Philadelphia creation? For your chance to win, #Philadelphiaheaven a photo of your dish…

Barbecued fillet of beef with mustardy soured cream sauce • Serves 6 • Prep 5 mins • Cook 10-12 mins • £5.79 a portion • 501 kcals, 29g fat, 13g sat. fat, 2g sugar 1 kg beef fillet (trim off any excess fat) 2 tbsp olive oil 2 garlic cloves, bashed black peppercorns, crushed small bunch of thyme 300ml soured cream 3 tbsp wholegrain mustard 1 Light and heat the BBQ until the ashes turn grey, or heat a griddle pan. Rub the beef with 1 tbsp olive oil and the garlic, season well with salt, then coat each side with the crushed peppercorns. Put on the barbecue. Brush the top with the rest of the oil using the thyme, then place the thyme on top. Once the underside is…