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Good Housekeeping UK

Good Housekeeping UK Good Housekeeping Meat Free Collection

Good Housekeeping Magazine gives you the best recipes, health advice, beauty and fashion expertise, consumer testing reports, great ideas for your home and real life inspirational stories. It is the one magazine you can always trust for expertise and tireless attention to detail delivered in a positive and accessible way which gives readers direct access to “the best of everything”.

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United Kingdom
Hearst Magazines UK
€ 3,93(Incl. btw)
€ 29,49(Incl. btw)
12 Edities

in deze editie

1 min.

The end of January means we are well into a new year and the healthier eating resolutions made at the start. But whereas we usually did this to combat the excess of the festive season, or before a beach holiday, now many of us are making an effort to change the way we eat on a more permanent basis. Consuming less meat is one such switch, with a third* of people either cutting down or cutting it out altogether, and 21 per cent* following a flexitarian diet. And that’s where our fabulous new Meat-Free Collection can help – it’s filled with mouthwatering ideas to help boost your fish and vegetable intake and, most importantly, the dishes are satisfying and delicious too. For those looking for more plant-based meal inspiration, our wonderful new…

2 min.
falafel and bulgur bowl

Enjoy leftover falafel for lunch, sandwiched in a pitta with a spoonful of houmous and some salad leaves Hands-on time 25min. Cooking time about 15min. Serves 1 ✦ 25g (1oz) bulgur wheat✦ 150g pack falafel mix (we used Al’Fez)✦ Small handful fresh mint, leaves picked✦ 25g (1oz) fresh or frozen peas✦ 1 small tomato, chopped✦ ½ small carrot, grated✦ ½ roasted pepper from a jar, chopped✦ Vegetable oil, to fry✦ 1tbsp pomegranate molasses FOR THE TAHINI SAUCE ✦ 1½tbsp Greek-style yogurt✦ 1½tbsp tahini✦ 1½tbsp lemon juice✦ ½ garlic clove, crushed 1 Cook the bulgur wheat in a pan of boiling water for 10-12min, until just tender. Drain thoroughly and empty into a bowl. Meanwhile, in a separate bowl, make up the falafel mix according to pack instructions. Finely chop one-third of the mint leaves and stir into…

1 min.
pea and spinach porridge

Hands-on time 25min. Cooking time about 25min. Serves 4 ✦ 1tbsp olive oil✦ 1 onion, finely chopped✦ 200g (7oz) rolled oats✦ 1 litre (1¾ pints) vegetable stock✦ 200g (7oz) frozen chopped spinach✦ 200g (7oz) frozen peas✦ 40g (1½oz) vegetarian Italian-style hard cheese, finely grated✦ Finely grated zest and juice ½ lemon✦ 100g (3½oz) chopped and roasted hazelnuts✦ Large handful fresh mint, leaves picked and roughly chopped✦ 100g (3½oz) soft goat’s cheese 1 Heat the oil in a large pan over medium heat. Cook the onion for 10min, until softened. Stir through the oats and cook for 1min, until toasty. Stir in the stock, 2tsp fine salt and plenty of freshly ground black pepper. Simmer, stirring regularly, until most of the liquid has been absorbed and the oats are tender, about 8min. 2 Add the spinach…

1 min.
feijoada chilli bowl

Hands-on time 15min. Cooking time about 55min. Serves 4 ✦ ½ butternut squash (skin left on), deseeded and chopped into 3cm (1¼in) chunks✦ 1 red and 1 yellow pepper, deseeded and cut into large chunks✦ 2tbsp oil✦ 1 red onion, sliced✦ 3 garlic cloves, crushed✦ 1tbsp chipotle paste✦ 4 ripe tomatoes, chopped✦ 500ml (17fl oz) vegetable stock✦ 75g (3oz) pearl barley✦ 2 x 400g tins black beans (not drained)✦ Finely grated zest and juice 1 lime✦ 2 avocados, peeled, stoned and chopped, to serve✦ 4tbsp natural yogurt, to serve 1 Preheat oven to 200°C (180°C fan) mark 6. Put the squash and peppers in a large roasting tray and toss in 1tbsp of the oil. Season and roast in the oven for 30min. 2 Meanwhile, heat the remaining 1tbsp oil in a large pan or…

1 min.

Hands-on time 20min. Cooking time about 30min. Serves 4 ✦ 30g pack dried mushrooms (we used porcini)✦ 1tbsp olive oil, plus extra to drizzle✦ 1 onion, finely chopped✦ 2 celery sticks, finely chopped✦ 2 carrots, finely chopped✦ 3 garlic cloves, crushed ✦ 4 fresh thyme sprigs, leaves picked✦ 6 tomatoes, roughly chopped✦ 200g (7oz) Swiss chard, roughly chopped✦ 1 litre (1¾ pints) vegetable stock✦ 4 medium eggs, at fridge temperature✦ 4 slices white crusty bread, toasted✦ Small handful fresh basil leaves, to serve 1 In a bowl, cover the dried mushrooms with just-boiled water. Heat the oil in a large pan over medium heat and fry the onion, celery and carrots for 10min, until softened. Stir in the garlic, thyme and tomatoes, and cook for 5min until the tomatoes have softened. 2 Drain and finely…

1 min.
roast cauliflower tagine

Hands-on time 20min. Cooking time about 35min. Serves 4 ✦ 1 large cauliflower, cut into florets✦ 2tbsp olive oil✦ 1tsp cumin seeds✦ 1 onion, chopped✦ 1tsp ground coriander✦ 1tsp ground cinnamon✦ 1tbsp harissa paste✦ 400g tin chickpeas, drained and rinsed✦ 50g (2oz) dried apricots, roughly chopped✦ 100g (3½oz) pitted green olives✦ 400g tin chopped tomatoes✦ 50g (2oz) spinach✦ Small bunch fresh coriander, chopped, to garnish✦ Natural yogurt, to serve✦ Wholegrain couscous or quinoa, to serve (optional) 1 Preheat oven to 220°C (200°C fan) mark 7. On a large baking sheet, mix the cauliflower with 1tbsp of the oil, the cumin seeds and some seasoning. Roast for 30-35min, turning halfway, until just tender and edges are charred. 2 Meanwhile, heat the remaining 1tbsp oil in a large pan and gently fry the onion until softened, about…