EXPLOREMY LIBRARY
Food & Wine
BBC Easycook

BBC Easycook September 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
Frequency:
Monthly
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10 Issues

in this issue

1 min.
welcome

When I was a student (at roughly the same time as the motor car was invented), the staple diet of the friends I shared digs with was beans on toast, beans on baked potatoes, beans mixed with pasta, beans with sausages, and beans on beans. The recipe for jacket potatoes with home-baked beans on this page certainly brings back some aromatic memories! Students have come a long way since then, caring about health and nutrition, experimenting with flavours and, of course, showcasing their creations on social media. Hopefully, our feature on p48 will tick all of these boxes and provide some inspiration for undergraduates. Back-to-reality-after-holidays is very much a theme throughout this month's issue. It can be hard to find the energy to cook alongside the unpacking and washing, so…

1 min.
jacket potatoes with home-baked beans

• Serves 4 • Prep 10 mins • Cook 1 hr 30 mins Heat the oven to 200C/180C fan/gas 6. Scrub 4 baking potatoes and pat dry, then prick all over with a fork. Bake on the oven shelf for 1 hr-1 hr 30 mins, until tender. After 30 mins, heat 1 tbsp sunflower oil in a pan and gently cook 1 diced carrot and 1 diced celery stalk for 10 mins until softened. Add 400g can drained haricot beans, 2 chopped tomatoes and 1 tsp paprika and cook for a further 5 mins until the tomatoes are soft. Stir in 100ml water and 1 tsp Worcestershire sauce. Cook for a further 5 mins, then cover and keep warm. Split open the potatoes and spoon in the beans. Scatter with 2…

2 min.
get baking! carrot's tops

Easy carrot cake • Serves 10-12 • Prep 35 mins plus cooling • Cook 30 mins un-iced 235ml vegetable oil, plus extra for the tin100g natural yogurt4 large eggs11/2 tsp vanilla extract1/2 orange, zested265g self-raising flour335g light muscovado sugar21/2 tsp ground cinnamon1/4 fresh nutmeg, finely grated 265g carrots (about 3), grated 100g sultanas or raisins100g walnuts or pecans, roughly chopped (optional) FOR THE ICING 100g slightly salted butter, softened300g icing sugar100g full-fat cream cheese 1 Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of 2 x 20cm round cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and orange zest together in a jug. Mix the flour, sugar, cinnamon and nutmeg together with a pinch of salt in a bowl, breaking up any lumps of sugar. 2 Add…

9 min.
super-saver suppers

One-pan prawn pad Thai • Serves 4 • Prep 25 mins • Cook 10 mins 200g rice noodles200g raw, peeled prawns1 tsp finely chopped or grated ginger2 tbsp sunflower oil4 eggs, beaten100g beansprouts4 baby bok choi or 1 small young cabbage, shredded6 spring onions, thinly sliced1 tsp soy sauce sweet chilli sauce and prawn crackers, to serve 1 Pour a kettleful of boiling water over the noodles and cover for 10 mins. Meanwhile, mix together the prawns and ginger. Heat 1 tsp oil in a large non-stick frying pan and stir-fry the gingery prawns over a high heat for 2 mins until pink. Tip into a bowl. Return the pan to the heat and add another tbsp oil. When hot, pour in the beaten eggs, spreading out to form an even layer. Cook…

7 min.
back to school suppers & lunches

Lunchbox pasta salad You can use pasta shapes or small pasta to make this. If your children are small, they may find spearing large pasta onto forks easier than spooning up small pieces, so pack the appropriate implement. • Take to school in a lunchbox. Pack with a freezer block or frozen water bottle on warm days. • Serves 4 • Prep 15 mins • Cook 11 mins if using cheese or egg 400g pasta4-5 tbsp fresh pesto1 tbsp mayonnaise2 tbsp Greek yogurt1/2 lemon, juiced200g mixed cooked veg such as peas, green beans, or courgette (chop the beans and courgette into small pieces)100g cherry tomatoes, quartered200g cooked chicken, ham, prawns, hard-boiled egg or cheese 1 Cook the pasta following pack instructions until al dente. Drain and tip into a bowl. Stir in the pesto and…

1 min.
tasty corn toppers

GO GREEK • Blitz 100g pitted black and green olives with 2 tbsp olive oil and 1 tsp dried oregano to form a paste. Coat 2 cooked sweetcorn cobs in the paste and crumble over 2 tbsp feta, 1 tbsp diced tomatoes and a handful of chopped parsley. Serves 2. HOT, HOT, HOT • Rub 4 cooked sweetcorn cobs with 2 tbsp peri peri seasoning and 30g butter. Cook in a smoking-hot griddle pan until charred on all sides. Drizzle over 1 tbsp chilli oil and 2 tbsp chopped coriander. Serves 4. GOLDEN & GARLICKY • Heat 50g unsalted butter in a frying pan over a medium heat until it starts to turn brown. Add 2 large crushed garlic cloves and swirl until golden. Brush the garlic butter over 2 cooked sweetcorn cobs and sprinkle…