Food & Wine
BBC Easycook

BBC Easycook Summer 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.

United Kingdom
Immediate Media Company London Limited
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$5.52(Incl. tax)
$36.90(Incl. tax)
10 Issues

in this issue

1 min.

As the long school summer holidays approach, what are your thoughts? Excited anticipation or , me and my wife, you’re working parents, this time of year comes with mixed emotions: no more nagging about homework (yay!); worrying about the kids filling their days with nothing but computer games (nay!); and the cost and inconvenience of keeping them fed and watered (double nay!). How to survive? Plan. Plan. Plan. Which, of course, is where Easy Cook comes in. This summer issue is packed with ideas for budget-friendly, healthy, quick and simple ideas for you to get-ahead and ensure you don’t become a slave to the stove over the next couple of months. Check out our super-saver suppers on p8, and our family-friendly rain-or-shine recipes on p18. I hope you have a…

1 min.
mini milkshakes

Make these cute mini fruit milkshakes for a family picnic. • Serves 6 • Prep 15 mins • No cook Put 1 small ripe banana, chopped, 200ml whole milk and 50g yogurt in a blender, and blitz until smooth. Pour into two or three milk bottles. Divide 1 small punnet blueberries between two skewers to make stirrers for serving on the side, or drop one into each bottle. Put 6 strawberries and 6 raspberries in the blender with a further 200ml milk and 50g yogurt. Blend until smooth, then divide between two small milk bottles. Push more raspberries onto two skewers to make stirrers as before. Now blend 120g mango chunks with 200ml coconut milk until smooth, then add a squeeze of lime. Divide between bottles. PER SERVING 98 kcals, fat 3g, saturates 2g,…

1 min.
easy peasy lemon cheesy

Lemon cheesecake • Serves 6 • Prep 20 mins plus chilling • Cook 5 mins For the base 110g digestive biscuits50g butter25g light soft brown sugar For the topping 350g mascarpone cheese75g caster sugar2-3 lemons, juiced (you need about 90ml), 1 zested,1/2 zest pared into thin strips to serve (optional) 1 To make the base, crush the digestive biscuits in a food bag with a rolling pin or using a food processor. 2 Melt the butter in a saucepan, then remove from the heat and stir in the sugar and the biscuit crumbs. 3 Line the base of a 20cm loose-bottomed cake tin with baking parchment. Press the biscuit mix into the bottom of the tin and chill in the fridge while you make the topping. 4 Beat together the mascarpone cheese, caster sugar and lemon zest and juice…

9 min.

Zingy salmon & brown rice salad • Serves 3-4 • Prep 15 mins • Cook 25 mins 200g brown basmati rice200g frozen soya beans, defrosted2 salmon fillets1 cucumber, dicedsmall bunch spring onions, slicedsmall bunch coriander, roughly chopped1 lime, zested and juiced1 red chilli, diced, deseeded if you like4 tsp light soy sauce 1 Cook the rice following pack instructions and 3 mins before it’s done. Add the defrosted soya beans, then drain, then cool under cold running water. 2 Meanwhile, put the salmon on a plate, then microwave on high for 3 mins or until cooked through. Allow to cool slightly, remove the skin with a fork, then flake. 3 Gently fold the cucumber, spring onions, coriander and salmon into the rice and beans. In a separate bowl, mix the lime zest and juice, chilli…

7 min.
come rain or shine

Lemon & yogurt chicken flatbreads • Serves 4 • Prep 20 mins plus 1 hr marinating • Cook 5-10 mins 2 skinless chicken breasts, cut into strips1 lemon, peel pared with a vegetable peeler, then juiced1 tsp dried oregano (optional)1 garlic clove, crushedpinch cinnamon1 tbsp olive oil4 flatbreads4 tbsp Greek yogurt¼ red pepper, finely chopped1 Little Gem lettuce, finely chopped 1 Put the chicken in a bowl. Add the lemon peel and half the juice to the chicken, along with the oregano (if using), garlic, cinnamon and oil. Mix well, cover and chill for 1 hr. The lemon juice will start to ‘cook’ the chicken, so don’t leave for longer. 2 Heat the barbecue. If you’re using coals, wait until they turn white. If you’re indoors, heat a griddle pan. Thread the chicken strips…

6 min.
a week of healthy meals

Monday Salsa spaghetti with sardines • Serves 2 • Prep 15 mins • Cook 15 mins 100g wholemeal spaghetti2 large ripe tomatoes, finely chopped1 red onion, very finely chopped15g pitted kalamata olives, quartered½ tsp finely chopped red chilli½ lemon, zested and juiced, to taste4 tbsp shredded basil or 1 tsp chopped fresh oregano2 x 120g cans sardines in olive oil, drained, oil reserved (optional) 1 Cook the spaghetti following pack instructions. Meanwhile, mix the tomatoes with the onion, olives, chilli, lemon zest and basil or oregano. Heat the sardines in a microwave or in a pan over a low heat. 2 Drain the pasta, return to the pan and toss well with the tomato mixture. Add the sardines in chunky pieces. Season with lemon juice, pepper, and a little oil from the sardines, if you…