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BBC EasycookBBC Easycook

BBC Easycook

March 2019

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.

Country:
United Kingdom
Language:
English
Publisher:
Immediate Media Company London Limited
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10 Issues

IN THIS ISSUE

access_time2 min.
welcome

Mother’s Day is going to be a particularly special day this year because it’s also my wife’s birthday (and a milestone one, at that), so I’ve been nagging our three kids, aged 17, 14 and 11, to get off their screens and pull out all the stops (with a threat to pull out the plugs on their gadgets if they don’t – it’s an amazingly motivating strategy). Poached eggs are my wife’s favourite breakfast, so the eldest is on breakfast duty, making eggs on avocado & feta toast (see recipe, right). I’ve got the younger boys on the case for afternoon tea, baking scrumptious vanilla cupcakes (p6) and then, I’ll take the reins to do what I love doing most – cooking Sunday lunch for the family. For that,…

access_time1 min.
best of bbc

• Chetna Makan was the 2014 semi-finalist on the Bake Off, p32.• James Martin hosted Saturday Kitchen, p58.• Angellica Bell won Celebrity MasterChef in 2017 and presents The One Show, p76.• Clodagh McKenna is a Saturday Kitchen guest, p66.• John Torode is a judge on MasterChef, p82.• Tom Kerridge hosted Fresh Start, p84.• Gregg Wallace is a judge on MasterChef, p85. …

access_time1 min.
cupcake winners!

Vanilla cupcakes • Serves 6-12 • Prep 40 mins • Cook 20 mins FOR THE CUPCAKE MIXTURE 120g butter, softened 120g caster sugar 1 egg 1 tsp vanilla extract 120g self-raising flour FOR THE BUTTERCREAM ICING 140g butter, softened 275g icing sugar 1-2 tbsp milk few drops of food colouring (optional) 1 Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. 2 Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract. 3 Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the…

access_time8 min.
super-saver suppers

AS LITTLE AS 76P PER SERVING £1.66 per serving Quick bean & chorizo chilli Great served with rice or piled on a baked potato with a dollop of soured cream Leek & mackerel penne bake Super-fast and filling for busy midweek nights. Great with smoked haddock, too. • Serves 2 • Prep 10 mins • Cook 20 mins 2 leeks, trimmed, washed and sliced knob of butter 175g penne pasta 200ml pot reduced-fat crème fraîche 1 tbsp capers 2 small smoked mackerel fillets, skinned and flesh flaked into large chunks 25g breadcrumbs 1 Fry the leeks in the butter until very soft, about 10-15 mins. Meanwhile, boil the pasta and heat the grill. When the leeks are soft,…

access_time1 min.
more great ways with hoisin sauce

Chinese grilled aubergines • Cut 1 large aubergine into 4-6 thick slices. Mix 3 tbsp hoisin sauce with 1 tbsp vegetable oil and 1 tbsp sesame seeds. Brush over the aubergine slices. Grill on high, turning and brushing with more sauce, until tender. Eat with rice and salad. Hoisin wrap • Spread 1 soft tortilla with 1-2 tbsp hoisin sauce. Pile on shredded cooked chicken, or cold meat from a roast, 1 chopped spring onion and sliced cucumber. Roll up to eat.…

access_time1 min.
great flavours for pasta, too

Goat’s cheese & greens penne • Boil 400g penne and add the bean mix with 4 mins to go. Drain, reserving some cooking water. Meanwhile, fry 2 chopped garlic cloves and 1-2 finely chopped red chillies in 3 tbsp oil. Return the pasta to pan, stir in the garlic, chilli and oil , then add a little water to loosen. Stir in the goat’s cheese, this time all of it chopped. Let it melt for 1 min, then stir in a handful rocket. Season well and serve, drizzled with extra virgin olive oil.…

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