Indholdsfortegnelse for September 2023 i Easy Cook

The second of our kids has left for university, so we're now home alone with our youngest. He's started sixth form college and we're determined to give him all the nourishment he needs to keep his energy levels high. After all, he's the one most likely to be looking after us in our old age! The recipes in our fuel-for-school feature (p52) have everything ever-growing young people need: high-speed breakfasts, convenient lunches, back-from-school snacks and nutritious dinners. No doubt you're missing the summer holidays, so we've also included lots of inspiration to keep you motivated. Enjoy fuss-free dinners from The Hairy Bikers and spicy feasts from Chetna Makan, plus great ideas for weekend bakes. Editor…

22 low-budget meal ideas Peapesto & prawn spaghetti ■ Serves 4 ■ Prep 10 mins ■ Cook 15 mins 400g frozen peas, defrosted 150g garlic & herb soft cheese 1 lemon, zested and juiced, plus wedges to serve 1 garlic clove, chopped 300g spaghetti 190g small cooked prawns 1 Whizz 300g of the peas with the soft cheese, lemon zest and juice, and the garlic. Season, then set aside. 2 Meanwhile, cook the pasta following pack instructions. Add the remaining peas 2 mins before the pasta is cooked, then drain everything and return to the pan. Stir through the pea pesto and some seasoning. Divide between four plates and serve with the prawns and extra lemon wedges, if you like. PER SERVING 512 kcals, fat 18g, saturates 10g, carbs 66g, sugars 6g, fibre 7g, protein…

Cut out & keep Chunky bolognese soup with penne Lean meat and wholemeal pasta lends plenty of protein and carbs. ■ Serves 4 ■ Prep 10 mins ■ Cook 35 mins FREEZABLE 2 tsp rapeseed oil 3 onions, finely chopped 3 large carrots, finely diced 2 celery sticks, finely diced 3 garlic cloves, finely chopped 250g pack 5% fat steak mince 500g carton passata 1 tbsp vegetable bouillon 1 tsp smoked paprika 4 thyme sprigs 100g wholemeal penne 45g finely grated parmesan, plus extra to serve 1 Heat the oil in a large non-stick pan and fry the onions for a few minutes. Add the carrots, celery and garlic, then fry for 5 mins, stirring until the veg starts to soften. 2 Add the meat and stir so it breaks down as it cooks. Once browned, add the passata, bouillon and…

High-speed breakfast It might be a mad rush in the morning, but a healthy breakfast will set your child up for the day ahead, and stops them reaching for sugary treats on their way to school. Our ideas are quick to throw together and some can be made ahead. Cheese & watercress omelette Watercress provides iron, calcium and vitamins A and C. If it's too peppery for your kids, replace with milder parsley. ■ Serves 2 ■ Prep 2 mins ■ Cook 10 mins VEGETARIAN 50g watercress 1/2 small bunch chives, snipped 6 eggs knob of butter 75g cheddar, grated 1 Put the watercress in a colander and pour over boiling water to wilt it. Squeeze out any excess water and chop. Whisk the eggs together with some seasoning, then mix in the watercress…

Easy chicken pie ■ Serves 4 ■ Prep 10 mins ■ Cook 35 mins 1 onion, sliced 400g pack skinless chicken thighs, cut into chunks 1 tbsp vegetable oil 150ml chicken stock 325g can sweetcorn, drained 6 tbsp crème fraîche handful of parsley or basil leaves, chopped 750g potatoes, cut into chunks 1 Heat the oven to 180C/160C fan/gas 4. Fry the onion and chicken in the oil for 5-10 mins until the onion is soft and the chicken golden. Pour over the stock, bring to the boil, then simmer for 20 mins until the chicken is cooked. Stir in the corn, then 3 tbsp crème fraîche and the herbs. 2 Meanwhile, boil the potatoes until soft. Drain and mash with the remaining crème fraîche. Spoon the chicken mix into four pie dishes and top with mash.…

Plum, lemon & ricotta cake The ricotta lends a light, fluffy texture and buttery flavour to this cake. Plums add soft sweetness, but the sponge works just as well with raspberries, peaches or cherries when they're in season. You can't beat it, especially when served with a dollop of cream, or crème fraîche with a little amaretto swirled through it. ■ Serves 8 ■ Prep 10 mins ■ Cook 1 hr 15 mins VEGETARIAN 3-4 plums, halved and stoned 2 tbsp light brown soft sugar 150g unsalted butter, melted, plus extra for the tin 250g ricotta 230g golden caster sugar 2 lemons, zested 3 eggs, lightly beaten 180g self-raising flour 1/2 tsp baking powder 40g hazelnuts, chopped 1 Heat the oven to 190C/170C fan/gas 5. Arrange the plums cut-side down in a single layer in a roasting…

S'MORES DIP ■ Melt 200g milk chocolate, 2 tbsp milk and 200g mini marshmallows in a small ovenproof frying pan over a low heat. Cover with 150g mini marshmallows. Grill on high for 1-2 mins. Serve with digestives and fruit skewers for dunking. Makes 8. MINI HONEY & MUSTARD DOGS ■ Heat the oven to 200C/180C fan/gas 6. Cook 12 raw cocktail sausages on a baking tray for 12 mins. Mix 1 tbsp grainy mustard with 1 tbsp honey. Brush half over the sausages and return to the oven for 4-5 mins, turning and brushing them again after 2 mins. Fill 12 mini subs with a sausage each. Sprinkle with crispy onions. Makes 12. CANDIED BACON & BANANA POPCORN ■ Grill 4 rashers bacon until crisp. Brush with maple syrup.…

Which microwave is right for you? Standard Microwave-only. They perform the basic tasks expected of them, such as melting butter or chocolate, heating up or defrosting food. If you have other ovens in your kitchen, then a classic microwave will serve you well. Grill A grill microwave goes one step further than a standard model, and is able to give food that golden brown finish. Ideal for pasta bakes and mash-topped pies. Combination Combines the dry, browning heat and grill function of a conventional oven with a microwave. So you can bake cakes with it, as well as turning out crisp-skinned baked potatoes in a fraction of the time. Garam masala vegetable curry ■ Serves 2 ■ Prep 5 mins ■ Cook 15 mins VEGETARIAN 1 tbsp coconut oil 1/2…

Chicken piccata with greens & new potatoes ■ Serves 1 ■ Prep 15 mins ■ Cook 15 mins 100g new potatoes, halved 150g green beans, trimmed 100g spring greens, shredded 1 skinless chicken breast 2 tsp olive oil 50ml chicken stock or water ½ tbsp drained capers 1 lemon, zested and juiced 2 small garlic cloves, sliced 1 tbsp grated parmesan 1 Boil the potatoes for 8-10 mins. Add the green beans and spring greens for the last 3 mins. Drain, then separate the greens from the potatoes. 2 Cut the chicken breast through the centre lengthways, leaving one side attached so it opens out. Brush each one with 1 tsp olive oil, then season. 3 Heat a large frying pan over a medium-high heat and cook the chicken for 4 mins on each side until golden. Add the…

EVERYDAY SCHOOL Mains Ploughman's lunchbox ■ Serves 1 ■ Prep 10 ■ No cook VEGTARIAN Cut a chunk of cheddar and 1 apple into wedges. Place 2 Little Gem leaves in a container, then spoon 2 tbsp chutney into one leaf and use the other leaf to hold a salad made of 1 small grated carrot, 3 cherry tomatoes and 1 tbsp cress. Serve with a selection of crackers, if you like. PER SERVING 463 kcals, fat 20g, saturates 10g, carbs 59g, sugars 29g, fibre 6g, protein 16g, salt 1.8g Sweet potato & chickpea soup ■ Serves 2 ■ Prep 5 ■ Cook 20 mins VEGETARIAN Heat 1 tbsp olive oil in a pan and cook 1 chopped onion for 3 mins. Add 2 sliced garlic cloves and cook for…

3 easy courses, ready in 1 hour EXPRESS MENU FOR 6 Crab, lime & chilli toasts Mustard pork fillet with apple lentils & herb aioli Yogurt parfaits with crushed strawberries & amaretti HOW TO WHIP UP DINNER IN AN HOUR • Assemble the puddings, then leave in fridge until ready to serve – takes 10 mins • Toast the bread and set aside. Mix the crab topping together and chill – 10 mins • Sear the meat, rub with mustard and tarragon, then place in the oven to roast – 10 mins • While the meat roasts, cook lentils and prepare aioli – 15 mins • Keep the lentils in the liquid and drain them just before you serve • Remove the meat from the oven and cover with foil…

Coconut cupcakes You can leave the icing pure white, or add colour and decorate as you wish. Children could easily make, bake and decorate these. ■ Makes 12 ■ Prep 30 mins plus cooling ■ Cook 20 mins VEGETARIAN 125ml coconut cream 3 eggs 50g desiccated coconut, whizzed in a food processor to make it finer 75g butter, softened 175g golden caster sugar 200g self-raising flour 1 tsp baking powder FOR THE FROSTING 250g white chocolate 125ml milk 100g butter, cut into cubes food colourings and sprinkles, to decorate (optional) 1 Heat the oven to 180C/160C fan/gas 4. Butter 12 holes of a deep muffin tray and line each with a strip of baking parchment. Put the butter, 150g chocolate, sugar and vanilla in a heatproof bowl set over a pan of barely simmering water. Heat gently, stirring…

1 no-cook supper for four Minty chicken salad ■ Serves 4 ■ Prep 15 mins ■ No cook 250g thin rice noodles 2 cooked skinless chicken breasts, shredded ½ cucumber, halved and sliced 3 spring onions, sliced 1 red chilli, finely chopped 4 tbsp soy or fish sauce 1 lime, zested and juiced 2 tsp sugar 20g pack of mint, leaves only, roughly chopped 1 Soak the noodles in boiling water for 5 mins (or following pack instructions) until softened. Drain, then cool under running water. Drain again well, then tip into a bowl along with the chicken, cucumber, spring onions and chilli. 2 Drizzle over the soy or fish sauce, lime zest and juice and sugar, then toss with the mint leaves and serve. PER SERVING 320 kcals, fat 2g, saturates 1g, carbs 56g, sugars 5g, fibre…

1 Mediterranean chicken traybake ■ Mix 2 diced red peppers and 1 red onion cut into wedges on a big baking tray with ½ tbsp olive oil. Bake at 200C/180C fan/gas 6 for 10 mins. Meanwhile, carefully make a pocket between the skin and flesh of 4 skin-on chicken breasts, but don't pull off the skin completely. Push a 75g tub of full-fat garlic & herb soft cheese under the skin, smooth the skin back down, brush with oil, then add to the tray along with 200g cherry tomatoes and a handful black olives. Cook for 25-30 mins until the chicken is cooked. Serves 4. 2 Slow-roast tomato sauce Heat the oven to 160C/140C fan/gas 3. Halve 1kg ripe vine tomatoes and place, cut-side up, on a large baking tray. Sprinkle…

EVERYDAY BIKERS BEST OF THE BBC TV cooks Si King and Dave Myers are regulars at the BBC Good Food Show. Catch up with the new series, The Hairy Bikers Go West, on BBC iPlayer. @hairybikers Best with plenty of grated parmesan Pasta with aubergines & chickpeas Aubergines really soak up oil, but for this recipe we've kept the oil to a minimum. Both aubergines and chickpeas are classic pasta partners, so we decided to bring them together in this dish that's packed with texture and flavour as well as fibre. ■ Serves 4 ■ Prep 10 mins ■ Cook 55 mins VEGETARIAN 1 tbsp olive oil 1 large onion, finely chopped 1 large aubergine, chopped into small pieces 3 garlic cloves, finely chopped 1 red chilli, finely chopped (or ½ tsp chilli powder) 1…

Dried fruit energy nuggets ■ Makes 6 ■ Prep 10 mins ■ No cook VEGETARIAN Whizz 50g soft dried apricots with 100g soft dried dates and 50g dried cherries in a food processor until very finely chopped. Tip into a bowl and use your hands to work in 2 tsp coconut oil. Shape the mix into walnut-sized balls, then roll in 1 tbsp toasted sesame seeds. Store in an airtight container. PER NUGGET 113 kcals, fat 3g, saturates 1g, carbs 21g, sugars 18g, fibre 2g, protein 2g, salt none Pea, mint & Chilli dip ■ Serves 4 ■ Prep 5 mins plus defrosting ■ No cook VEGETARIAN 400g frozen peas, defrosted 100g fat-free natural yogurt 1 lemon, juiced 1 tsp ground cumin small handful of mint leaves 1 small red chilli, chopped 4 wholemeal pittas 500g carrots,…

“You can't beat a roast chicken for flavour and simplicity. Cooking it in a pot with the potatoes seals in the flavours and makes for some seriously tasty half-boiled, half-roasted spuds at the same time. Hopefully the sun's still shining, so instead of serving with cooked veg and traditional gravy, try a sautéed mushroom salad and herb dressing instead” LUNCH FOR 4 John's pot-roast chicken Mushroom & watercress salad with herb dressing Blackberry & pear upside-down cake BEST OF THE B B C Chef John Torode MBE is a judge on BBC One's MasterChef, which he first joined in 2005. @JohnTorodeCooks John's pot-roast chicken To make this for a bigger crowd, put two chickens and the potatoes in a large roasting tin and cover with a tent of foil. ■…

MENU Prawn coconut curry Cumin rice Biscuit cheesecake delight BEST OF THE BBC Bake Off star Chetna Makan is a BBC Good Food Show regular. @chetnamakan Prawn coconut curry If you've got just a handful of spices, some fresh king prawns and roughly 10 minutes, you can have this simple yet sublime curry! Enjoy it on a pile of piping-hot cumin rice. ■ Serves 4 2 tbsp rapeseed oil 2 bay leaves 4 cloves 4 cardamom pods 1 cinnamon stick 2 onions, finely chopped 2.5cm piece ginger, finely chopped ½ tsp ground turmeric 1 tsp chilli powder 16 raw king prawns, peeled and de-veined 400ml can coconut milk 1 Heat the oil in a saucepan over a medium-low heat. Add the bay leaves, cloves, cardamom and cinnamon and cook over a medium heat for 1-2 mins until they begin to…