Indholdsfortegnelse for February 2023 i Easy Cook

Now I don't want to start a row in our house, but some things just need saying: I make better pancakes than my wife. That's not my verdict, but the judgement of our youngest son. She makes pancakes for his breakfast every weekend, but she was away visiting her mum, so the duty fell to me. I decided to break away from her conventional fluffy, stacked approach and tried some of the recipes our team devised for Shrove Tuesday (p18). They were a ginormous hit with our son and he has begged me to make them again. Just don't tell his mother! Pancakes aside, there's so much to enjoy in this issue, including eggs, one-pots, simple bakes and effortless slow-cooker suppers. Editor…

BUDGET MIDWEEK IDEAS Minty roast veg & hummus salad ■ Serves 4 ■ Prep 15 mins ■ Cook 40 mins VEGETARIAN 4 parsnips, peeled and cut into wedges 4 carrots, cut into wedges 2 tsp cumin seeds 400g can chickpeas, drained and rinsed 2 tbsp vegetable oil 500g pack cooked beetroot (not in vinegar), drained and cut into wedges 2 tbsp honey 200g pack hummus 2 tbsp white wine vinegar small bunch of mint, leaves picked 200g block Greek-style salad cheese or feta 1 Heat the oven to 200C/180C fan/gas 6. Toss the parsnips, carrots, cumin seeds and chickpeas with the oil and some seasoning in a large roasting tin. Cook for 30 mins, tossing halfway through. 2 Add the beetroot to the tin and drizzle over the honey, then roast for a further 10 mins. 3 Spread the…

HIGH IN FIBRE, GOOD SOURCE OF IRON, FOLIC ACID & VIT C 3 OF YOU R R 5-A-DAY FRESH & HEALTHY BREAKFASTS Winter smoothie Low fat, good source of vitamin C, counts as 3 of 5-a-day ■ Serves 1 VEGETARIAN ■ Blend 4 tbsp low-fat natural yogurt with 1 small banana, 150ml orange juice, 1 tbsp wheatgerm and the sieved juice from 1 passion fruit. PER SERVING 220 kcals, fat 2g, saturates lg, earbs 43g, sugars 37g, fibre 4g, protein 9g, salt 0.2g Fruit & honey porridge Good source of calcium, law fat ■ Serves 1 VEGETARIAN ■ Make porridge using 50g oats and 300ml semi-skimmed milk. Scatter with 1 tbsp chopped walnuts, 2 tbsp blueberries and a drizzle of honey. PER SERVING 419kcals, fat 15g, saturates 4g, carbs 53g, sugars…

Spicy Singapore rice Pretty much ‘anything goes’ when it comes to fried rice, but this simple Chinese takeaway classic is curry flavoured — typical of the spicy Singapore style. ■ Serves 2-3 ■ Prep 5 mins ■ Cook 10 mins 2 tbsp vegetable oil 1 onion, finely diced 2 garlic cloves, roughly chopped 2 red bird's-eye chillies, roughly chopped 500g cooked long-grain or basmati rice 150g frozen mixed baby vegetables, thawed 2 tbsp Chinese curry powder 1 tbsp light soy sauce 1 tsp dark soy sauce pinch of white pepper 1 Pour the oil into a wok over a medium heat and, once hot, add the onion and garlic. Fry, stirring, until golden brown (try not to let the garlic burn). Add the chopped chillies and fry for a further 30 seconds until fragrant, then add the cooked rice…

Cauliflower & tomato curry Green chillies and tamarind spark up this vegetarian curry. If you're making this midweek, use curry pastes and spice mixtures, like garam masala instead of individual spices. ■ Serves 4 ■ Prep 20 mins ■ Cook 3 hrs 15 mins VEGETARIAN 2 onions, 1 quartered, the other thinly sliced 5cm piece of ginger, peeled and sliced 2 green chillies, 1 halved and deseeded, the other sliced 3 garlic cloves, chopped 2 tbsp vegetable oil ½ tsp turmeric 1 tsp each ground coriander, ground cumin and fennel seeds 10 curry leaves 2 tsp mustard seeds 3 tbsp tamarind purée 400ml passata 200ml vegetable stock 3 tbsp desiccated coconut 1 cauliflower, cut into medium florets small handful of coriander leaves, rice, lime pickle and mango chutney (optional) 1 Heat the slow cooker if necessary. Meanwhile, in a blender or food processor, purée…

Georgina Hayden's little za'atar buns These swirled buns are my twist on a manoushe, a traditional Levantine morning flatbread that's topped with olive oil and za'atar. They're one of my favourite breakfasts. If I'm fasting, I'll eat them straight up or with a plate of crunchy radishes, cucumbers and olives on the side. When I'm not, I might add some labneh to dip the buns in. ■ Makes 9 ■ Prep 25 mins plus at least 1 hr 30 mins proving ■ Cook 30 mins VEGETARIAN 1 tbsp caster sugar 7g sachet fast-action dried yeast 500g strong white bread flour, plus extra for dusting ¾ tsp sea salt 125ml extra virgin olive oil, plus extra for proving and the tin 6 tbsp za'atar ½ tsp pul biber 1 Tip the sugar and yeast into a jug…

HEART'S DESIRE You may not be pushing the boat out this Valentine's Day, but that doesn't mean that you shouldn't still go in for a grand gesture of love. It's the thought that counts with these shortbread hearts. Cherry shortbread hearts ■ Makes 14-16 ■ Prep 15 mins ■ Cook 15 mins VEGETARIAN FREEZABLE biscuits can be frozen before adding the jam 100g icing sugar, plus extra for dusting 200g plain flour, plus extra for dusting 50g cornflour 50g ground almonds 250g pack cold butter, cut into cubes 50g glace cherries, finely chopped ½tsp almond extract 8 tbsp cherry jam, sieved 1 Heat the oven to 180C/160C fan/gas 4. Sift the icing sugar, flour and cornflour into a bowl. Stir in the ground almonds and butter, then rub in the butter until smooth. Stir in the chopped cherries and…

PEPPER & WALNUT HUMMUS WITH VEGGIE DIPPERS Good source of folate, fibre and vitamin C, counts as 3 of 5-a-day, low cal ■ Serves 2 VEGETARIAN ■ Put a drained 400g can chickpeas, 1 garlic clove, 1 roasted pepper from a jar, 1 tbsp tahini and the juice of ½ lemon in a bowl and blitz with a hand blender to make a thick purée. Stir in 4 chopped walnut halves. Pack into pots and serve with veggie sticks. PER SERVING 296 kcals, fat 14g, saturates 2g, carbs 30g, sugars 9g, fibre 12g, protein 14g, salt 0.8g HUMMUS BRUSCHETTA Counts as 1 of 5-a-day ■ Serves 1 VEGETARIAN ■ Toast 1 slice grainy bread. Top with 2 tbsp hummus and top with 1 roasted red pepper from a jar, a…

Linguine with green olive & caper sauce ■ Serves 1 ■ Prep 10 mins ■ Cook 15 mins VEGETARIAN 1 tbsp olive oil 1 garlic clove, sliced 200g can chopped tomatoes 1 tsp tomato puree 100g linguine 6 pitted green olives, halved 1 tbsp capers ½ bunch of flat-leaf parsley, chopped 1 Heat the oil in a medium pan and add the garlic. Cook gently for 2 mins, without allowing it to brown. Add the tomatoes, purée and some seasoning. Bring to the boil, then cover and simmer for 10 mins. 2 Meanwhile, cook the linguine following pack instructions. Drain well. Stir the olives, capers and parsley into the tomato sauce and warm through for 1 min. Toss the pasta with the sauce and serve. PER SERVING 504 kcals, fat 16g, saturates 2g, carbs 80g, fibre 6g,…

Salsa verde baked eggs Dunk flatbreads into these salsa verde baked eggs to soak up all of the lovely juices. Healthy and low in calories, this dish takes just 20 minutes to make. ■ Serves 4 ■ Prep 5 mins ■ Cook 15 mins VEGETARIAN 5 tbsp olive oil 1 tsp smoked paprika 1 tsp cumin seeds 400g can cherry tomatoes 200g fresh cherry tomatoes 2 garlic cloves small bunch of parsley small bunch of basil ½small bunch of mint, leaves picked 2 tbsp capers, drained 1 tsp Dijon mustard 2 tbsp white wine vinegar 200g baby spinach 4 eggs ½ tsp chilli flakes (optional) flatbreads, to serve (optional) 1 Drizzle 1 tbsp olive oil into a frying pan or skillet over a medium heat and fry the paprika and cumin seeds for 30 seconds. Add the canned and fresh tomatoes. Bring to the boil, then…

Sausage casserole ■ Serves 8 ■ Prep 15 mins ■ Cook 1 hr 15 mins FREEZABLE 2 tbsp olive oil 150g diced pancetta 16 pork sausages 2 onions, thinly sliced 3 red and 3 yellow peppers, cut into large slices 4 garlic cloves, thinly sliced 2 tbsp sweet smoked paprika 2 tsp mild chilli powder 2 tbsp tomato purée 2 x 400g cans chopped tomatoes finely grated parmesan, to serve, plus the rind for cooking 400g can butter beans, drained and rinsed 400g can cannellini beans, drained and rinsed 400g can borlotti beans, drained and rinsed cheesy garlic bread and gremolata, to serve (see opposite) 1 Heat the olive oil in a large flameproof casserole dish over a medium heat. Tip in the pancetta and cook for a few minutes until the fat has rendered and it's starting to crisp. Scoop out onto a…

START WITH THE BASIC BATTER Easy traditional pancakes This basic pancake batter is perfect for serving simply with lemon and sugar. ■ Makes 8 large pancakes ■ Prep 5 mins plus resting ■ Cook 20 mins VAGETARIAN 175g plain flour 3 large eggs 450ml milk sunflower oil, for frying lemons and sugar, to serve 1 Tip the flour into a large bowl, crack in the eggs, and add half the milk and a pinch of salt. Whisk to a smooth batter. 2 Add the remaining milk and whisk again to the consistency of double cream. Set aside for at least 30 mins. Will keep in the fridge for up to one day. 3 Pour the batter into a jug. Heat a large non-stick crepe pan or frying pan. Add a drizzle of oil, then…

Cut out & keep SPAGHETTI WITH LEEKS, PEAS & PESTO A brilliantly tasty, cheap supper that's on the table in under half an hour. ■ Serves 2 (easily doubled) ■ Prep 10 mins ■ Cook 15 mins VEGETARIAN 175g spaghetti 140g frozen peas 1 tbsp olive oil 2 large trimmed leeks, about 250g, thinly sliced 1 tbsp basil pesto freshly grated parmesan or vegetarian alternative, to serve (optional) 1 Cookthe spaghetti following pack instructions, adding the peas forthe final 2 mins of the cooking time. 2 Meanwhile, heat the oil in a frying pan, add the leeks, then cook gently for about 5 mins until softened. Stir in the pesto and 3 tbsp pasta cooking water, then simmer for a few minutes. 3 Drain the pasta and peas, then add to the frying pan, tossing…

Sweet potato & quinoa chilli ■ Serves 4 ■ Prep 10 mins ■ Cook 45 mins VEGETARIAN 1 large onion, finely chopped 2 garlic cloves, crushed 1 tbsp olive oil 1 tbsp mild chilli powder 1 tsp ground cumin about 750g sweet potatoes, peeled and cubed 100g quinoa, soaked in cold water for 10 mins, and drained 400g can chopped tomatoes 600ml vegetable stock 400g can black beans, drained and rinsed small bunch of coriander, to serve soured cream or yogurt or coconut yogurt, to serve (optional) 1 Cook the onion and garlic in the olive oil until soft. Add the chilli powder and cumin, cook for 1 min, then add the sweet potatoes, quinoa, tomatoes and stock. 2 Simmer for 10 mins, then add the beans and simmer for another 20-30 mins until the squash and quinoa are tender and…

Beef pie with crisp potato crust Compared to serving a piece of meat, the quantity of meat in a pie can seem quite small once it is chopped up so we have added mushrooms for added bulk. ■ Serves 4 ■ Prep 15 mins ■ Cook 3 hrs FREEZABLE before topping 1 tbsp olive oil 500g beef braising steak, cut into chunks 1 onion, roughly chopped 250g pack mushrooms, sliced if large (we used oyster, but any will do) 1 tbsp tomato paste 1 tbsp plain hour 100ml red wine (or use stock) 200ml hot beef stock 350g potatoes, peeled 25g butter, chopped into small pieces 1 Heat the oil in a non-stick pan over a high heat. Add beef and cook for 10 mins until browned all over, then remove from the pan. 2 Add the onion to the…

WEEKEND JAMES MARTIN Cheesy potato waffles The batter for these waffles is so easy to make and once you own a waffle machine there's no looking back — you can add so many flavours and toppings to a classic batter. This recipe was a popular one with my team. All that was left was the cheese on the tray. Some say that's the best bit! ■ Serves 4 ■ Prep 15 mins ■ Cook 5-7 mins 300g cheddar, grated FOR THE WAFFLES 250g plain flour 1 tsp baking powder 1 tsp caster sugar 3 eggs 200ml whole milk 2 tbsp chopped parsley 15g butter, melted FOR THE FILLING 1 large potato, peeled, diced and blanched 3 cabbage leaves, blanched and diced 4 spring onions, sliced 4 slices bacon, cooked and diced 1 Heat the grill to high and heat…

ROAST CINNAMON APPLES ■ Heat the oven to 180C/160Cfan/ gas 4. Mix together 50g dried breadcrumbs, 8 chopped dried apricots, 75g sugar mixed with 1 tsp ground cinnamon, 75g chopped butter and the zest of 1 orange. Using an apple corer, remove the centre of 6 large Bramley apples, then score the skin around the equator so they don't collapse during roasting. Pack the filling into the apples, then sit them snugly in an ovenproof dish. Mix together the juice of 1 orange with 150ml water and pour around the apples. Roast for 40-50 mins until browned and soft, and just holding their shape. Serve with the pan juices and custard or ice cream. Serves 6. APPLE PIE SAMOSAS ■ Heat the oven to 200C/180C fan/gas 6. Put 2 chopped…