Innehållsförteckning för April 2023 från Easy Cook

EVERYDAY BUDGET EASY MIDWEEK FAMILY FILLERS 28p per serving Carrot & orange soup ■ Serves 4 ■ Prep 10 mins ■ Cook 40 mins VEGETARIAN FREEZABLE 25g butter 1 large onion, chopped 500g carrots, cut into small chunks 1 orange, juiced and ½ zested 1 litre vegetable stock crème fraîche to serve (optional) 1 Heat the butter in a large pan, then add the onion and a pinch of salt. Cook for 10 mins until softened. 2 Add the carrots and orange zest and cook, stirring, for 3-4 mins, then pour in the stock and bring to a boil. Turn down to a simmer and cook for 20-25 mins or until the carrots are tender. Use a stick blender to whizz until smooth, then stir in the orange juice. Taste and season with pepper…

EVERYDAY MEALS FOR ONE Basic overnight oats ■ Serves 1 ■ Prep 2 mins plus overnight soaking ■ No cook VEGETARIAN Put 50g rolled porridge oats and a pinch of salt into a transportable bowl or large jar. Stir in 150ml water, then cover and chill in the fridge overnight. PER SERVING 202 kcals, fat 4g, saturates 1g, carbs 34g, sugars none, fibre 4g, protein 6g, salt 0.5g Carrot cake oats ■ Serves 1 ■ Prep 10 mins plus overnight soaking ■ No cook VEGETARIAN Mix 40g grated carrot, a big pinch of mixed spice and 1/4 tsp cinnamon with the oats and water. The next day, stir in 1 tsp honey and 1 tsp sultanas, then top with 1 tbsp Greek yogurt. PER SERVING 319 kcals, fat 9g, saturates…

EVERYDAY EGGS ULTIMATE DEVILLED EGGS 1 Hand these round with drinks instead of serving a starter. ■ Boil 12 eggs: start in cold water, then bring up to a gentle simmer and cook for 10 mins. Drain and cool in running water. Shell and halve the eggs and pop the yolks out into a bowl. Mash with a fork, then beat in 5 tbsp mayo, 1 tsp white wine vinegar, ½ tsp celery salt, 2 tsp mustard and a dash of hot sauce. Season. Spoon into a piping bag with a large star nozzle then pipe into the egg boats (or spoon in). Add your choice of toppings, such as grilled prosciutto with thinly sliced black olives; fried chorizo with avocado and hot smoked paprika; prawns with spring onion; or…

WHAT'S ON THE MENU? ★ Stuffed pork loin with lemon herb sauce Savoy cabbage with walnuts & mushrooms Delmonico potatoes ★ Individual ginger puddings Helpful hints to get ahead for lunch at 1pm The day before •Prepare the pork •Make and cook the puddings in the morning •Boil the potatoes, place in the baking dish •Chop the cabbage and onion and set aside 12.10PM Fry the pork 12.20PM Put the pork and potatoes in the oven 12.50PM Fry the cabbage and make the sauce 1PM Turn down the oven and, when cooled, reheat the puddings Stuffed pork loin with lemon herb sauce ■ Serves 6 with leftovers ■ Prep 20 mins ■ Cook 50 mins 1.5kg pork loin (bones, skin and excess fat removed) handful each of sage, oregano and…

WEEKEND SLOW COOKER A showy starter that’s cheap to make and cook Country terrine with black pepper & thyme Velvety chicken livers taste as though they should be expensive, yet are incredibly good value. This may seem an unusual dish to make in a slow cooker, but it is a brilliant way to stop the meat drying out while saving on fuel ■ Serves 8 ■ Prep 20 mins plus chilling overnight ■ Cook 4hrs FREERZABLE butter, for the loaf tin 750g streaky pork rashers 1 tbsp dried thyme 1 tsp black peppercorns 450g frozen chicken livers, thawed 4 tbsp red or white wine (optional) 5 rashers smoked streaky bacon cocktail gherkins or chutney, to serve crusty bread or French toast (see right), to serve 1 Heat the slow cooker if necessary. Butter a 1kg loaf tin.…

WEEKEND PUDDINGS A classic crumble that's perfect with ice cream Pine nut & ricotta tart with spiced syrup ■ Serves 6 ■ Prep 20 mins plus chilling ■ Cook 50 mins VEGETARIAN 500g sweet shortcrust pastry FOR THE FILLING 350g ricotta l00g pine nuts, toasted 150g golden caster sugar 2 oranges, zested and juiced 6 eggs, beaten 150ml pot double cream FOR THE SYRUP 100g golden syrup 100ml white wine 2 star anise icing sugar, for dusting 1 Roll the pastry out as thinly as you can and line a buttered 22cm round, deep, loose-bottomed tart tin or a tart ring set on a baking sheet. Chill for 30 mins. 2 Heat the oven to 190C/170C fan/gas 5. Line the tart with baking parchment and baking beans and bake for 10 mins. Remove the parchment and…

TRY WITH NEW SEASON JERSEY ROYALS New season baby potatoes take centre stage in this dish, which is like a quiche without the pastry! We’ve served it with dressed peppery rocket, but any salad would work well with this. ■ Serves 4 ■ Prep 15 mins ■ Cook 35 mins 650g baby new potatoes 1 tsp olive oil 2 shallots, thinly sliced 200g thick smoked bacon rashers, chopped 4 eggs 300ml milk 170ml double cream 100g cheddar or gruyère, grated handful of rocket, plus your favourite salad dressing, to serve 1 Heat the oven to 180C/160C fan/gas 4. Cook the potatoes in a pan of boiling water for 10-12 mins or until almost tender. 2 Meanwhile, heat the oil in a frying pan and fry the shallots and bacon until the shallots have softened. Beat the eggs,…

BROCCOLI-FRY WITH CASHEWS DON’T BIN THOSE BROCCOLI STALKS! If you often end up with a collection of stalks in the fridge, this is a fab way to use them up ■ Blitz 320g broccoli stalks in a food processor to achieve a rice-like texture. Heat 1 tbsp sesame oil in a pan over a high heat and add 2 tbsp shredded ginger, 1 finely chopped red onion, 1 sliced red pepper and 1 large carrot, cut into strips, with 2 chopped garlic cloves and 1 chopped red chilli. Stir-fry for 2-3 mins until starting to brown, then put a lid on and cook for another 2 mins. Add the broccoli and 3 tbsp water and stir-fry for 3 mins until all the veg is tender. Pour in 1 tbsp soy…

EVERYDAY FAMILY Chicken, sweet potato & pea curry Serve this curry that packs in four of your five-a-day with brown rice or some roti. Different korma pastes vary in heat so add a little more, if you like spice. ■ Serves 4 ■ Prep 10 mins ■ Cook 30 mins 1 tbsp rapeseed oil 1 tbsp korma paste 2 skinless chicken breast fillets, each cut into 8-10 pieces 320g sweet potatoes, chopped into bitesized pieces 6 tbsp red lentils 325ml can light coconut milk (freeze the rest for later) 200g frozen peas 220g cherry tomatoes 300g steamed rice or roti, to serve 1 Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 30 seconds until it becomes fragrant. Stir in the chicken, then add the sweet potatoes and lentils…

EVERYDAY PASTA LASAGNA CON SALSICCIA E BROCCOLI Lasagne with sausage & broccoli Salsiccia e broccoli is a popular meal in southern Italy. It is made with pork sausages and local bitter cime di rape (rape tops) and is usually served as a main course. I have taken these two beloved ingredients and made them into this nutritious lasagne. Instead of cime di rape, which is hard to come by, I have used normal broccoli florets, which are cooked and blended. Simple to prepare, it creates an alternative lasagne and a nourishing meal. ■ Serves 4 350g broccoli florets 3 tbsp extra virgin olive oil 1 garlic clove, lightly crushed but left whole 300g Italian pork sausages ½ onion, finely chopped 6 dried lasagne sheets 40g grated parmesan FOR THE BÉCHAMEL…

Sausage & stuffing toad-in-the-hole with onion gravy ■ Serves 4 ■ Prep 25 mins plus resting ■ Cook 1 hr 10 mins 140g plain flour 1 tsp English mustard powder 3 large eggs 300ml milk 4 tbsp sunflower oil 2 large onions, sliced 85g pack stuffing mix small handful of sage leaves, chopped 8 sausages FOR THE GRAVY 2 tbsp plain flour 2 tbsp caramelised onion chutney 2 tsp yeast extract 500ml beef stock 1 Whisk together the flour, mustard powder, eggs and milk with a good pinch of salt until smooth. Leave to rest for at least 30 mins. 2 Heat 1 tbsp oil in a small pan. Add the onions with a pinch of salt and cook for 10-15 mins or until really soft. Meanwhile, make up the stuffing following pack instructions, adding the sage. Scoop out a…

WEEKEND BAKING Simple, full of flavour and gluten free too THE SCIENCE BEHIND YEAST-RISEN BREAD HOW WARM IS 'WARM WATER'? ■ Yeast is activated or brought back to life at 37C/100F (just above blood temperature). Most breads need water at this temperature to get the yeast going (except sourdoughs, which require long, cool fermentation). If you don't have a kitchen thermometer, the water should feel just warm, not hot - if the temperature is too high, it will kill the yeast. KNEADING KNOW-HOW ■ Most breads require kneading (the process of stretching the dough) to develop the gluten and mix the ingredients. An easy way is to hold the dough with one hand and stretch it out over the worksurface with the other, then bring it back to a ball…

Vivek Singh's firecracker chicken wings ■ Serves 4-6 ■ Prep 35 mins plus 4 hrs marinating ■ Cook 30 mins 900g chicken wings, skin on vegetable oil, for deep-frying FOR THE MARINADE 4 large garlic cloves, crushed 1½ chilli powder 1 tsp sugar 4 tbsp malt vinegar ½ tsp black peppercorns, coarsely crushed 1 tsp Sichuan pepper, crushed (optional) 1 green chilli, finely chopped ½ small bunch of coriander, chopped, plus extra to serve 50g rice flour l00g cornflour FOR THE DIPPING SAUCE 1 tbsp vegetable oil ½ star anise 1 banana shallot, finely chopped 50g pineapple, cut into 5mm cubes 5mm piece of ginger, finely chopped 5 tbsp tomato ketchup 1 tsp dark soy sauce 1 tsp caster sugar ½ lime, juiced FOR THE GREEN CHILLI MAYO 4 green chillies, chopped, plus extra to serve small bunch of coriander, finely chopped 120ml vegetable oil 1 egg…

WEEKEND DRINKS PEACH MELBA SMOOTHIE » ■ Drain and rinse a 410g can peach halves and put in a blender with 100g frozen raspberries. Add 100ml orange juice and 150ml fresh custard and whizz together. Pour over ice, garnish with another spoonful of custard and a few raspberries. Serves 2. BREAKFAST SHAKE ■ Put 50g rolled oats, 50g raisins or dates and 175ml semi-skimmed milk in a small jug. Cover and leave to soak for 2 hrs or ideally overnight. Add 150ml natural yogurt and a small banana and blend in a liquidiser or with a hand blender until smooth and thick. Serves 1. BRAIN-BOOST SMOOTHIE ■ Whizz 85g strawberries, 1 banana, 100g natural yogurt, 1 tbsp chocolate hazelnut spread and 1 tbsp smooth peanut butter in a blender until…

EVERYDAY HEALTHY FIBRE, IRON & VITAMIN C, 5 OF YOUR 5-A-DAY LOW FAT & LOW CALORIES Monday Five-veg lasagne ■ Serves 4 ■ Prep 15 mins ■ Cook 40 mins VEGETARIAN 4 tbsp olive oil 1 large aubergine, cut into small cubes 350g mushrooms, chopped 4 roasted red peppers, chopped 700g jar passata with onions and garlic 8-10 lasagne sheets 400g frozen spinach, defrosted 250g tub ricotta 25g grated parmesan (or vegetarian alternative) 25g pine nuts 1 Heat the oven to 180C/160C fan/gas 4. Heat 2 tbsp oil in a large, non-stick frying pan. Fry the aubergine for 5 mins until softened, then tip into a bowl. Fry the mushrooms in the remaining oil for a few minutes until golden, then mix with the aubergine and peppers. Spoon half of the veg into a 20 × 30cm baking dish.…

Cutout &keep HOT-SMOKED SALMON WITH FENNEL SALAD & LEMON MAYO ■ Serves 2 ■ Prep 15 mins ■ No cook ½lemon, juiced 6 tbsp light mayonnaise small bunch of dill, chopped 1 fennel bulb, halved and thinly sliced ½ cucumber, peeled lengthways into ribbons 2 tbsp white wine vinegar 1 tbsp olive oil 40g baby watercress leaves 200g peppered hot-smoked salmon fillets 1 Mix together the lemon juice, mayonnaise, a little of the dill and some seasoning, then spoon into a ramekin. In a large bowl, mix together the remaining dill, fennel and cucumber, season, then drizzle over the vinegar and oil. 2 Arrange the watercress on two plates and top with the fennel salad. Flake the salmon on the side and serve with the lemon mayo. PER SERVING 534 kcals, fat 42g, saturates 6g, carbs 11g,…