Indholdsfortegnelse for Summer 2022 i Easy Cook

As the long and, hopefully, hot summer beckons, my thoughts always turn to: how the heck am I going to feed three gannet-like teens? The answer is in our special holiday feature on p44. We’ve got all bases covered: indoors, outdoors, fridge fillers, freezer treats and fun bakes. Planning is key, so use our recipes to make a shopping list and take the heat out of summer. Not literally, obviously. We all need some sun on our skin. Throughout this issue, you’ll find inspiration for picnics and barbecues, baking and puds, plus lots of everyday dishes and ideas to help you reduce food waste, all designed to help you shop within your budget. Have a great summer! Our next issue will be on sale on 31 August.…

EVERY RECIPE UNDER £4 PER SERVING Hot smoked trout & chive tortilla You can use smoked mackerel or canned tuna as a budget-friendly alternative to trout or salmon. ■ Serves 2 ■ Prep 10 mins ■ Cook 15 mins 1 large potato, peeled, halved and sliced knob of butter 6 eggs, beaten small bunch of chives, finely sliced 125g hot smoked trout or salmon, any skin removed, flaked 1 tbsp mayonnaise 1 tsp red wine vinegar 1 Little Gem lettuce, leaves separated 1 Cook the potato slices in a pan of boiling salted water for 5-7 mins. Drain well. 2 Heat the butter in a small non-stick frying pan. Whisk the eggs with some seasoning, then mix in the potatoes, half the chives and the trout or salmon. Pour this…

Monday Japanese noodles with sesame dressing If you can’t find soba noodles, use normal egg noodles in this dish instead. ■ Serves 2 ■ Prep 10 mins ■ Cook 10 mins VEGETARIAN 200g soba noodles 100g sugar snap peas, halved lengthways 1 red pepper, deseeded and thinly sliced ½ cucumber, sliced or peeled into ribbons 2 tsp sesame seeds, toasted FOR THE DRESSING 2 tbsp tahini paste 2 tbsp soy sauce 2 tbsp rice vinegar 1 tbsp sugar 1 To make the dressing, mix the tahini paste with 2 tbsp water, then stir in the soy, vinegar and sugar. Set aside. 2 Cook the noodles following pack instructions, then drain and rinse under cold water. Divide the noodles between two bowls and top with the sugar snaps, red pepper and…

UPSIDE-DOWN LEMON CHEESECAKE ■ Serves 8 ■ Prep 20 mins plus 3-4 hrs chilling ■ No cook WHY IT’S LIGHTER Soft cheese is very high in fat and, teamed with a fat-filled biscuit base, traditional cheesecake is loaded with calories. Mixing virtually fat-free quark with light soft cheese and using low-fat crushed amaretti biscuits for the base makes this much lighter. 500g quark 200g low-fat soft cheese 6 tbsp lemon curd, plus a little extra to serve 2 tbsp icing sugar 2 lemons, zested and juiced 4 gelatine sheets 12 amaretti biscuits, crushed 1 Line a 20cm springform tin with baking parchment. Beat the quark and soft cheese with the curd, sugar and lemon zest. 2 Soak the gelatine in cold water until soft, then lift out and put in a…

Mango chutney campfire cheese toasties ■ Makes 4 ■ Prep 10 mins ■ Cook 10 mins VEGETRIAN 100g grated mozzarella or vegetarian alternative 100g medium or mild cheddar, grated 2 spring onions, thinly sliced (optional) 8 slices white bread 4 tbsp mango chutney, plus extra to serve small knob of butter, for frying (optional) 1 Combine the cheeses and spring onions, if using. Pile the mixture over four of the bread slices, then spread 1 tbsp chutney over the remaining four slices. Sandwich the slices to make four toasties. 2 If you’re cooking over a barbecue, put the sandwiches on a griddle for 2 mins, flip and cook for 2 mins more. Transfer to sheets of foil using tongs and tightly wrap. Return to the griddle and cook for 3-4…

Chicken & mushroom risotto Risotto is the ultimate one-pot supper, and the perfect vehicle for letting simple, comforting ingredients shine through. Serve with plenty of cheese for a truly indulgent dish. ■ Serves 4 ■ Prep 15 mins ■ Cook 35 mins 60g unsalted butter 1 large onion, finely chopped 2 thyme sprigs, leaves picked 250g chestnut mushrooms, sliced 300g risotto rice 1.5 litres hot chicken stock 200g leftover cooked chicken, chopped into chunks 50g grated parmesan, plus extra to serve (optional) small bunch of parsley, finely chopped 1 Melt the butter in a large pan over a low-medium heat and cook the onion for 10 mins until softened. Stir in the thyme and mushrooms. Cook for 5 mins more, then sprinkle in the rice and stir to coat in…

Peach & raspberry trifle ■ Serves 6-8 ■ Prep 30 mins plus chilling ■ No cook VEGETARIAN 4 peaches, destoned, 1 cut into wedges and the rest chopped 200g raspberries 100ml rum 200ml peach juice 1 madeira cake 2-3 tbsp seedless raspberry jam 250g mascarpone 4 tbsp lemon curd 300ml double cream 1 Mix the chopped peaches with the raspberries, rum and peach juice. Cut the cake into slices and make sandwiches with the jam, then cut these into cubes. Divide the cake cubes between six or eight small glasses and spoon some fruit mixture into each, letting the juice soak into the sponge. 2 Beat the mascarpone and lemon curd together in a bowl. In a separate bowl, whip the cream into soft peaks. Fold half of the cream…

Rosie Birkett’s summer pudding with elderflower I adore summer pudding. The way the blush syrup of ripe, lush summer berries bleeds into the bread makes my knees wobble a little. Using sourdough gives a pleasing sturdiness and slight sourness that works well with the sweetness of the fruit and elderflower. It must always be served with oodles of cream or crème fraîche. ▆ Serves 4 ▆ Prep 20 mins plus overnight chilling ▆ Cook 5 mins VEGETARIAN 4 tbsp caster sugar 800g mixed seasonal fruit (strawberries, cherries, gooseberries and raspberries) 3 tbsp elderflower cordial butter, for the pudding basin ½ loaf of stale white sourdough, crusts removed, sliced cream or crème fraîche, to serve 1 Bring 350ml water to the boil in a large pan with the sugar, stirring to…

This uses pickled chillies from a jar, but one fresh chilli can be used instead. Add it when you tip in the tomatoes as it needs to cook longer than the jarred ones. ■ Serves 2 ■ Prep 5 mins ■ Cook 10 mins 200g penne 1 tbsp olive oil 100g chorizo, skin removed and cut into chunks 400g can cherry tomatoes 2-3 pickled chilli peppers, sliced ½ small bunch of basil, leaves picked and roughly torn parmesan, grated, to serve 1 Bring a large pan of salted water to the boil. Add the penne, give it a good stir, then cook for 1 min less than pack instructions, or about 9-10 mins. 2 Heat the oil in a frying pan over a high heat. Add the chorizo and cook…

WHAT TO DO WITH 50ML DOUBLE CREAM Use those last few tablespoons of double cream left in the pot as soon as possible, so it doesn’t dry out. Even if it thickens slightly, it can still be used as long as it’s in date. Once opened, double cream is best eaten within three days. SOUP FINISHER ■ Drizzle the cream over a tomato-based or green vegetable soup before serving. INDULGENT COFFEE ■ Stir into your evening coffee instead of milk. LUXURIOUS SCRAMBLED EGGS ■ Swap the milk in your usual scrambled eggs with cream for silky, indulgent eggs. Add some herbs, too, if you have some. RICH TOMATO SAUCE ■ Add cream to a basic tomato pasta sauce along with torn basil and parmesan. PERFECT PORRIDGE ■ Pour cream over…

1 LUNCHBOX SPECIAL TUNA NIÇOISE WRAPS ■ Boil 2 eggs for 8 mins, then peel and slice. Mash 3 anchovies with 1 tbsp lemon juice, 1 crushed garlic clove and 1 tbsp water. Slowly whisk in 1½ tbsp olive oil. Mix a 160g can tuna, drained, with half the anchovy dressing. Lay out 2 large wholemeal wraps, then top with 20g spinach, leaving a small border at the edge. Divide the tuna mixture between the wraps, then top with sliced tomatoes and the eggs. Sprinkle over pitted and sliced olives and drizzle with the remaining dressing. Roll up, wrap and chill until ready to eat. Serves 2. 2 FRIDAY NIGHT IN TUNA PUTTANESCA PIZZA ■ Heat the oven to 220C/200C fan/gas 7. Make up a pack of pizza base mix…

‘Indian takeaway’ seekh kebabs These juicy lamb kebabs are fragrant with coriander and chilli, and delicious when wrapped inside a soft naan filled with pickled red onion salad, sliced cucumbers and raita. ■ Makes 6 ■ “Prep 30 mins ■ “Cook 10 mins 450g lamb mince 2 green chillies, finely chopped 3 tbsp finely chopped coriander stalks, plus the leaves to serve 4 garlic cloves, crushed 1 tsp ground ginger 1 tsp mild chilli powder 1 tsp cumin seeds, toasted and ground 1 tsp garam masala 2 tsp cornflour 6 naans, to serve ¼ cucumber, thinly sliced, to serve FOR THE PICKLE 50ml red wine vinegar 1 tbsp caster sugar 1 tsp sea salt flakes 1 red onion, finely sliced FOR THE RAITA 350g Greek or natural yogurt 2-3 tbsp…

Cucumber, rice & egg salad Rice needs to be kept well chilled, so pack it with plenty of cooler blocks, or save this one for a garden feast at home. ▪ Serves 4 ▪ Prep 25 mins plus chilling ▪ Cook 12 mins VEGETARIAN 1 tbsp olive or rapeseed oil 1 onion, chopped 2 tbsp mild curry paste (we used korma paste) 1 tsp ground turmeric 300g basmati rice 50g raisins 1 vegetable stock cube 3 eggs small bunch of coriander, leaves picked 30g flaked almonds, toasted 2 carrots, grated or finely shredded ½ cucumber, sliced 1 Heat the oil in a large pan and cook the onion for 8-10 mins until soft and just turning golden. Boil the kettle. Stir the curry paste, ground turmeric, rice and raisins into…

Coffee & walnut cake We’re all fans of this classic cake in my house, especially that buttercream topping. It’s the ideal slice with a cuppa at any time of day. ▆ Serves 8-10 ▆ Prep 15 mins plus cooling ▆ Cook 40 mins VEGETARIAN 225g unsalted butter, plus extra for the tin 225g caster sugar 4 eggs 2 tsp coffee granules, dissolved in 50ml hot water 225g gluten-free self-raising flour 100g walnuts, chopped, plus extra walnut halves to decorate FOR THE BUTTERCREAM 125g unsalted butter 225g icing sugar 3 tsp coffee granules, dissolved in 1 tsp hot water 1 Heat the oven to 190C/170C fan/ gas 5. Butter a 900g loaf tin and line with baking parchment. Put the butter and caster sugar in a large bowl and whisk together…

GREEN GOODNESS ■ Put ¼ avocado, halved, peeled and stoned, a handful of baby spinach, 75g pineapple and the juice of ½ lime in a blender with 300ml apple juice and 2 ice cubes. Blend until smooth. BERRY ZINGER ■ Put 100g fresh or frozen blueberries, ½ sliced banana, ¼ avocado, halved, peeled and stoned, and 300ml apple juice in a blender with the juice of ½ lime. Blend until smooth. FRUITY DETOX ■ Put 100g watermelon flesh (pips removed), a handful of halved strawberries and ½ sliced banana in a blender. Add 150ml pomegranate juice and 150ml water. Blend until smooth. TROPICAL WAKE-UP ■ Put ½ peeled and chopped mango, 75g pineapple, ½ sliced banana and 300ml coconut water in a blender. Blend until smooth. OATY SPICE ■ Put…

Spicy coriander chicken bake The first time I had a chicken bake it was from a high-street bakery chain, the place where I went to get my lunch every day when I worked in retail. Now my son loves them too, so I decided to transform a plain chicken bake into this spicy coriander version. It’s absolutely delicious. ■ Makes 4 ■ Prep 15 mins ■ Cook 30 mins 2 tbsp sunflower oil 1 green bird’s-eye chilli, finely chopped 2 chicken breasts, cut into 1cm pieces ½ tsp chilli powder 100ml chicken stock 3 tbsp double cream 10g coriander leaves, finely chopped 2 tbsp cornflour plain flour, for dusting 320g ready-rolled puff pastry 1 egg, lightly beaten 1 Heat the oil in a saucepan and add the chilli, followed by…

MEAT-FREE MENU MENU FOR 8 POMEGRANATE SUMMER CUP --- ✻ --- ✻ PITTA CRISPS, SMOKY AUBERGINE & CORIANDER DIP AND HARISSA-SPIKED HUMMUS --- ✻ --- ✻ COURGETTE & GOAT’S CHEESE TART ✻ ZINGY NEW POTATO SALAD ✻ GREEN SALAD WITH AVOCADO --- ✻ --- ✻ COCONUT CAKE WITH RASPBERRY LIME DRIZZLE Pitta crisps If you can’t get fennel seeds, cumin seeds or chopped thyme will work well instead. ■ Serves 8 ■ Prep 15 mins ■ Cook 10 mins VEGAN 6 pittas (ensure vegan, if needed) 3-5 tbsp olive oil 1 tbsp fennel seeds 1 Heat the oven to 190C/170C fan/gas 5. Split each pitta horizontally into two circles, then cut each into six triangles. Arrange in a single layer, rough-side up, on two or three baking sheets. Brush the…