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BBC EasycookBBC Easycook

BBC Easycook February 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

Brrrrr! Chilly, isn’t it? The kind of weather that makes you want to stay indoors and get cooking. Well, you’ve come to the right place for cosy, comforting recipes, starting with these full English crumpets – expect to see them on the menu of your favourite greasy spoon soon. Inside, you’ll find slow-cooked dinners (p32), rosemary roast lamb for six (p58), spicy recipes from Kwoklyn Wan to celebrate Chinese New Year (p70), and indulgent bakes for rainy days (p80). And for Valentine’s Day, treat a loved one to a juicy steak (p22). After all, we all deserve a hug! Proper breakfast The best way to start the day Full English crumpets A brunch extravagance, this crumpet sandwich has everything you want from a breakfast, including sausages, bacon, egg and beans. • Serves 3 • Prep…

access_time1 min.
at the end of the rainbow

Rainbow pancakes Small pancakes are less messy to make as there’s no need to toss them • Serves 4 • Prep 10 mins • Cook 20 mins Stack them up in colourful piles and top with whipped cream, maple syrup and mixed berries. 200g self-raising flour 1 tsp baking powder 1 tbsp golden caster sugar ½ tsp vanilla extract 200ml milk 3 eggs 25g butter, melted, plus extra for frying red, yellow, green and blue gel food colouring 1 Put all the ingredients, except the food colouring, in a bowl and whisk well until smooth. Divide the batter into five bowls or cups. Use the food colouring to dye four batches different colours, leaving one plain. 2 Melt a small knob of butter in a large non-stick frying pan over a medium-low heat. Once foaming, put…

access_time10 min.
super-saver suppers

AS LITTLE AS 87P PER SERVING Moroccan mushrooms with couscous • Serves 4 • Prep 15 mins • Cook 15 mins 1 red onion, sliced 2 tsp olive oil 1/2 tsp ground cinnamon 1 tsp ground cumin 300g mushrooms, quartered 400g can chopped tomatoes 410g can chickpeas, rinsed and drained 1 tsp clear honey 175g couscous 50g soft dried apricots, diced handful flat-leaf parsley, roughly chopped 1 Fry the sliced red onion in the olive oil for 6 mins until softened. Add the cinnamon and cumin and cook for 1 min, stirring. Add the mushrooms, cook for 2 mins, then stir in the chopped tomatoes, chickpeas and honey. Season and simmer for 7-8 mins. 2 Meanwhile, mix the couscous with the dried apricots and some seasoning in a bowl. Pour over 250ml boiling water, stir…

access_time1 min.
sweet potato snacks

Red lentil & sweet potato pâté Heat 1 tbsp oil in a large pan, add a small chopped onion and cook until soft and golden. Tip in 1 tsp smoked paprika and cook for a further 2 mins, then add a diced sweet potato,140g red lentils, 3 sprigs thyme and 500ml veg stock. Cook for 20 mins or until the potato and lentils are tender. Add 1 tsp red wine vinegar and some seasoning, and roughly mash. Chill, top with olive oil, paprika and thyme and serve with pitta bread and vegetable sticks. Serves 4. Spicy sweet potato chips Heat oven to 200C/180C fan/gas 6. Cut 2 sweet potatoes into chips, toss with 1 tbsp rapeseed oil and spread out on a large baking sheet. Bake for 25 mins, turning halfway. Toss with…

access_time4 min.
one potato two potato sweet potato more . . .

Satay sweet potato curry • Serves 4 • Prep 15 mins • Cook 45 mins 1 tbsp coconut oil 1 onion, chopped 2 garlic cloves, grated thumb-sized piece ginger, grated 3 tbsp vegetarian Thai red curry paste 1 tbsp smooth peanut butter 500g sweet potato, peeled and cut into chunks 400ml can coconut milk 200g bag spinach 1 lime, juiced cooked rice, to serve (optional) dry roasted peanuts, to serve (optional) 1 Melt the oil in a saucepan over a medium heat and soften the onion for 5 mins. Add the garlic and ginger, and cook for 1 min. Stir in the curry paste, peanut butter and sweet potato, then add the coconut milk and 200ml water. Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until…

access_time2 min.
5 ways with smoked mackerel

Smoked mackerel & potato bake • Heat oven to 200C/180C fan/gas 6. Cook 700g cubed potato and a thinly sliced onion in boiling salted water for 6-7 mins until almost tender. Drain well. Butter a 20 x 20cm baking dish, then add the potatoes. Break 200g smoked mackerel into chunks, discarding any skin and bones. Add to the potatoes, then scatter over 2 tbsp chopped dill. Whisk 150ml double cream, 100ml fish stock and 2 tbsp creamed horseradish and season. Pour over the potatoes. Dot with a little butter, then bake for 20-25 mins until golden. Serve with green salad. Serves 4. Smoked mackerel chowder • Heat a knob of butter in a pan with 1 tsp vegetable oil. Tip in 4 chopped celery sticks and 1 chopped onion, and cook for 5…

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