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BBC EasycookBBC Easycook

BBC Easycook January 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_time1 min.
welcome

At home, we try to continue the festive feasting into January but with simple, comforting dishes that can be thrown together without any fuss. Our hearty two-in-one family meals (page 32) are ideal for winter evenings, and our wondrously saucy puddings on page 44 are just the thing to cosy up with at the weekend while relaxing with loved ones. Hung-over? All-day breakfast If you can’t face juggling pans for a fry-up, try this one-tray breakfast. • Serves 4 • Prep 5 mins • Cook 30 mins FRY UP A WEEKEND TREAT 1 pack chipolata sausages 1 tbsp olive oil 8 bacon rashers 250g punnet cherry tomatoes, about 250g 2 tsp wholegrain mustard 4 eggs buttered toast, to serve (optional) 1 Heat oven to 220C/200C fan/gas 7. Toss the sausages and oil in a shallow roasting tin,…

access_time2 min.
nice to sea you...

Domino potato, cod, prawn & chorizo pie • Serves 6 • Prep 45 mins • Cook 1 hr 10 mins The saffron and chorizo add a real depth of y>Û›ÕÀ 850g floury potatoes, such as Maris Piper 500g cod fillet, skin and pin bones removed 650ml full-fat milk 6 bay leaves good pinch of saffron 1 tbsp olive oil, plus a drizzle 50g butter 1 large onion, halved and finely sliced 1 fennel, quartered and finely sliced 2 garlic cloves, crushed 200g chorizo ring, skin removed and sliced 50g plain flour small bunch parsley, chopped 200g king prawns, peeled green salad or veg, to serve 1 Peel and thinly slice the potatoes, tip into a pan of cold water and bring to a simmer. Turn off the heat, leave the potatoes in the water…

access_time9 min.
super-saver suppers

AS LITTLE AS 50P PER SERVING Sticky pork with cranberries • Serves 4 • Prep 15 mins • Cook 25 mins 1 tbsp plain flour 500g pork tenderloin, sliced into steaks 1 tbsp oil 2 red onions, cut into wedges 400ml chicken stock 4 tbsp cranberry sauce 1 tbsp honey mash or jacket potato and veg, to serve 1 Season the flour and dust the pork slices. Heat the oil in a large frying pan, then cook the pork for 3-4 mins each side until browned and cooked through. Transfer to a plate and set aside. 2 Add the red onion wedges to the pan and fry for 5-8 mins until soft and starting to turn golden. Stir in the stock, cranberry sauce and honey and simmer for 10 mins. Return the pork with any…

access_time1 min.
use up your yogurt

Creamy dill dip for 6 Mix 300ml yogurt with/4 grated cucumber, some seasoning and a small bunch of chopped dill. Cut the rest of the cucumber into batons. Serve with toasted pitta bread. Quick banana pud for 1 Slice 1 banana, spoon over 4 tbsp yogurt and drizzle with 1 tbsp runny honey. Top with chopped nuts. Italian marinade for 2 Mix 200ml yogurt with 1 crushed garlic clove, 2 tsp paprika, 1 tsp oregano, 1 tbsp lemon juice and season. Coat 250g cubed chicken or lamb and marinate for up to 24 hrs. Skewer meat and grill for 4-5 mins each side, until cooked.…

access_time3 min.
cereal thrillers

Cranberry & almond clusters All of these make enough Ì››w››››ÕÃÌ››ÛiÀ› >›ÌÜ››››ÌÀi››>À • Serves 10 • Prep 5 mins • Cook 5 mins Delicious served with yogurt. 50g honey 200g flaked almonds 225g pack puffed brown rice (we used Rude Health) 200g dried cranberries 1 Heat the honey in a frying pan until it loosens and starts to bubble, then stir in the flaked almonds. Cook for a few mins, stirring constantly, so that some of the almonds toast and turn golden. 2 Tip the almonds onto baking parchment, leave to cool, then break into clusters. Mix with the puffed rice and cranberries, then store in a Kilner jar or airtight container. Best eaten within 3 weeks. PER SERVING 230 kcals, fat 12g, saturates 1g, carbs 24g, sugars 5g, fibre 2g, protein 7g, salt none Pecan raisin clusters ,i«›>Vi›>›µÕ>ÀÌiÀ››v›Ì›i›almonds›v›À›pecan nuts›>›…

access_time2 min.
neeps & tatties!

Your guests will love this perfect winter's night party food Crispy neeps & tatties cake • Peel and cut a large swede and 4 baking potatoes into chunks and boil for about 20 mins until tender, then drain. Return to the pan over a low heat for a few mins to dry out. Off the heat, bash into a chunky mash with 25g butter, a touch of salt and lots of pepper. Heat oven to 220C/200C fan/gas 7. Grease an ovenproof frying pan with a splash of oil and line with 8 thin slices pancetta. Press the veg into the dish, dot with 25g more butter then bake for 40 mins until crisp and golden. Turn out and cut into wedges. Serves 8. Neeps & tatties soup • Melt 25g butter in a large…

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