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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, I’ve…

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 mixture into the paper cases until they are three quarters full. 4 Bake in the oven for 10-15 mins, or until golden…

access_time8 min.
super-saver suppers

AS LITTLE AS 76P PER SERVING 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, stir in the crème fraîche, capers and fish. Heat through for 1 min. 2 Drain the pasta and stir into the sauce. Season to taste, then…

access_time6 min.
after-school speedy suppers

Noodle stir-fry with crunchy peanuts Pick out the onion from the stir-fry veg and fry it briefly first to ensure the pieces have enough time to cook through along with the rest of the veg. • Serves 3 • Prep 10 mins • Cook 10 mins 2 tbsp crunchy peanut butter 1 tbsp soy sauce 1 tbsp roasted unsalted peanuts, chopped, plus extra to serve 300g pack ready-to-eat egg noodles 1 tbsp oil 2 eggs, lightly beaten 300g pack stir-fry vegetables sweet chilli sauce, to serve (optional) 1 Mix the peanut butter with the soy sauce and 50ml water, then add the peanuts. Put the noodles in a bowl and cover them with boiling water. Stir them gently so they separate, then drain. 2 Heat ½ tbsp oil in a wok or large frying pan…

access_time2 min.
5 ways with sausages

West Country sausage rolls • Mix 400g sausagemeat, 2 tbsp fresh chopped sage and 1 chopped apple with seasoning. Roll out 500g puff pastry on a floured surface to a rectangle 30cm on the shortest side. Halve to make 2 long sheets. Spoon sausage mixture down the centre of each, brush the edges with beaten egg, fold over and seal. Brush with more egg, cut each roll into 6 and bake them at 220C/200C fan/gas 7 for 25 mins until golden. Makes 12. Sausage & broccoli pasta • Boil 200g penne until nearly al dente. Throw in 150g chopped purple sprouting broccoli and cook for 2 mins more. Drain, saving 1-2 tbsp of the water. Heat 2 tbsp olive oil in a large frying pan and stir in 2 sliced garlic cloves, ½…

access_time5 min.
a week of healthy meals

Warming and satisfying – add as much hot pepper sauce as you like MONDAY Jamaican red bean soup • Serves 2 • Prep 15 mins • Cook 30 mins 1 tsp coconut oil or rapeseed oil 175g lean rump steak, finely diced 1 small sweet potato, cut into small chunks 2 small carrots, sliced 1 green pepper, deseeded and cut into small chunks 1 celery stick, sliced 4 spring onions, thinly sliced 4 thyme sprigs, leaves picked 400g can red kidney beans in water (no need to drain) 600ml beef stock ½ tsp ground allspice hot pepper or Scotch bonnet sauce, to taste 1 Heat the oil in a large non-stick pan and stir-fry the beef for 1 min until it just changes colour, then remove with a slotted spoon and set aside. Add all…

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