Cocina y Vinos
BBC Easycook

BBC Easycook

March 2020

easycook is a practical, down to earth and straight-talking food magazine. It aims to help busy people feed their families with a minimum of fuss and effort during the week, with more adventurous ideas for when there's a little more time at the weekend. The easy, speedy and healthy recipes are ideal whether you're an experienced cook or you're less confident in the kitchen, and they're all thoroughly tested so they will always work first time. In every issue; over 100 speedy, easy to follow recipes, family recipes for every day of the week, food kids love, store cupboard ideas, easy entertaining and easy baking.

United Kingdom
Immediate Media Company London Limited
Leer Más
US$ 14,46
10 Números

En este número

1 min.

As much as my kids love their mum, they need a nudge in the right direction when it comes to treating her like a queen on Mother’s Day. ‘Make her breakfast in bed,’ I suggest, forgetting that, now they’re teenagers, they don’t peek their heads above the duvet until nearly noon. So what’s the answer? Brunch. These American-style blueberry pancakes slathered with maple syrup are pure indulgence – and even hob-averse teens can whip them up in no time. Then, later, they can lay on a spread of no-fuss loaded sandwiches, mini quiches, chocolate-dipped cookies and tea cakes for us all to share (see p68) while basking in their mother’s praise about how thoughtful they are! If you’re a mum, pass this issue to your other half or the kids,…

1 min.
don’t forget mother’s day on 22 march!

Mother's Day brunch treat American blueberry pancakes • Makes 10 pancakes • Prep 15 mins • Cook 20 mins Mix 200g self-raising flour, 1 tsp baking powder and a pinch of salt together in a large bowl. Beat 1 egg with 300ml milk, then make a well in the centre of the dry ingredients and whisk in the milk mixture to make a thick, smooth batter. Beat in a knob of melted butter, and gently stir in 75g blueberries. Heat 1 tsp sunflower oil in a non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes that are about 7.5cm across. Make three or four pancakes at a time and cook for about 3 mins over a medium heat until small bubbles appear on the…

1 min.
easy cook

EDITORIAL Magazines Editor Keith Kendrick Recipe Editor Sara Buenfeld Content & Production Manager Stella Papamichael Acting Deputy Content & Production Manager Marianne Voyle Acting Senior Sub-Editor Sarah Nittinger Sub-Editors Rose Clark, Alison Thomson Nutritionist Kerry Torrens DESIGN Senior Art Editor Rachel Bayly Art Editor Andrew Jackson BBC GOOD FOOD Group Editor-in-Chief Christine Hayes Creative Director Ben Curtis ADVERTISING Client Services Manager Catherine Crosby Senior Sales, brand James Adams, Rachel Dalton, Margaret McGonnell Group Head, partnerships Roxane Rix Sales Executive, partnerships Elorie Palmer Business Development Manager, inserts Steve Cobb Regional Business Development Manager Nicola Rearden Display Ad Services Manager John Szilady Senior Ad Services Co-ordinator Sarah Barker Ad services Co-ordinator Agata Wszeborowska MARKETING & READER OFFERS Group Marketing Manager Tom Townsend-Smith Senior Marketing Executive Amy Donovan Subscriptions Director Helen Ward Reader Offers Manager Liza Evans Subscriptions Marketing Manager Sally Longstaff Direct Marketing Executive Alex Havell Newstrade Marketing Manager Charlotte Watts PRODUCTION & AD SERVICES Production & Repro Director Koli Pickersgill Production Manager Lee Spencer Senior Production…

2 min.
seasonal favourite forced rhubarb

Rhubarb & gingernut cheesecake • Serves 8-10 • Prep 20 mins plus overnight chilling and cooling • Cook 25 mins 500g forced rhubarb, chopped into 4cm lengths150g caster sugar1 blood orange, zested and juiced1 vanilla pod100g butter, melted, plus extra for the tin200g gingernut biscuits500g mascarpone or soft cheese100g quark or thick natural yogurt1 tbsp pistachios, chopped 1 Heat the oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment and fill with the rhubarb. Scatter over the sugar and orange zest and pour over the juice. Scrape the seeds from the vanilla pod into the tin, adding the pod as well. Cover and roast for 20 mins. Remove from the oven. Purée 1/3 of the rhubarb, reserving the remaining rhubarb with any syrup from the tin – chill in…

9 min.
super-saver suppers

Spicy vegetable egg-fried rice • Serves 4 • Prep 10 mins • Cook 15-20 mins 200g basmati rice or 400g leftover cooked rice1-2 red chillies, deseeded and grated or very finely chopped3 garlic cloves, crushed1 tbsp sunflower oil2 large carrots, chopped200g Chinese cabbage, finely sliced2 eggs, lightly beaten3 spring onions, sliced200g frozen peas1 tbsp soy sauce 1 If cooking the rice from scratch, cook following pack instructions, then drain. Mix the chillies and garlic in a pestle and mortar, if you have one, with a pinch of salt to make a paste. 2 Heat the oil in a wok or large frying pan over a medium-high heat. Add the carrots and stir-fry for 5 mins until tender. Add the cabbage and garlic & chilli paste and cook for 1 min more. Tip in the…

5 min.
fish tales

Salmon egg-fried rice Let your kids choose how much heat they like – serve hot sauce on the table alongside, rather than adding chilli to the rice itself. • Serves 2-3 • Prep 10 mins • Cook 10 mins thumb-sized piece ginger, peeled and grated1-2 garlic cloves, grated2 tbsp low-salt soy sauce1/2 tbsp rice wine or sherry vinegar2 tbsp vegetable oil1 large carrot, chopped into chunks175g pack baby corn & mangetout or sugar snap peas, chopped2 skinless salmon fillets250g pouch brown basmati rice2 eggs hot sauce, to serve 1 Mix the ginger, garlic, soy sauce and vinegar and set aside. Heat a large pan or wok and add half the oil, all the vegetables and the salmon. Fry the salmon for 2 mins on each side until it begins to turn opaque. Tip in…