The Essential Guide To... The Essential Guide To... Quick & easy

The Essential Guide to… is a unique magazine series that gives you everything you need to know about the world of food, all year round. Every issue is full of inspiration, top tips and the best recipes for cooking and entertaining. Each one tried, tested and tasted to perfection.

国家:
United Kingdom
语言:
English
出版商:
Eye to Eye Media
出版周期:
Back issues only
HK$74.81
HK$374.47
10 期号

本期

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quick & easy

Who doesn’t want a tasty meal that’s easy to prep, on the table in minutes and creates less washing-up? For menus that are as simple as they are satisfying, we’ve collected our favourite tried and tested recipes for an Essential Guide To… that makes life in the kitchen less complicated. Try our throw-it-all-in-together traybakes and one-pot wonders that bubble away quietly on their own, or use the smart batch-cooking ideas to fill your freezer and get ahead. We also offer some tasty ideas for using up leftovers, mouthwatering meals ready in 30 minutes or less, and dishes with the wow factor using just 5 ingredients. So enjoy creating all these recipes… and the time you’ll save making them! eyetoeyemedia The Essential Guide To… Quick & easy is published by Eye to Eye…

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the essential guide to…

Editor Debbie Codd Head of design Naomi Lowe Designers Helen Richardson, Bonnie Bryan, Hugh Scorgie Writer/sub-editor Cathy Howes Sub-editors Lucy Davey, Hugh Thompson Publishing director Adrienne Moyce 020 7803 4111 adrienne.moyce@eyetoeyemedia.co.uk Consultant editorial director Jo Sandilands Production director Jake Hopkins jake.hopkins@eyetoeyemedia.co.uk Marketing & digital assistant Trinity Hislop trinity.hislop@eyetoeyemedia.co.uk Finance director Darren Blundy darren.blundy@eyetoeyemedia.co.uk Finance manager Adam Wright adam.wright@integral2.com Managing director Seamus Geoghegan 020 7803 4123 ADVERTISING SALES Group advertising director Jason Elson 020 7150 5397 With thanks to… Recipes delicious. food team, Sophie Austen-Smith, Jen Bedloe, Angela Boggiano, Lottie Covell, Lizzie Kamenetzky, Monique Lane, Katy McClelland, Jess Moxley, Rosie Ramsden, Joy Skipper, Olivia Spurrell, Ella Tarn, Lucy Williams, Rebecca Woollard Photography Tony Briscoe, Mike English, Tara Fisher, Dan Jones, Jonathan Kennedy, Alex Luck, Lizzie Mayson, Gareth Morgans, Toby Scott, Ola O Smit, Charlie Richards, Craig Robertson, Maja Smend, Sam Stowell, Yuki Sugiura, Ian Wallace, Stuart West, Kate Whitaker, Isobel Wield, Clare Winfield…

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easy ways to fast-track your meals

THE MENUS If you’re feeding quite a few people, choose menus using different cooking methods. The more dishes you have in the oven, the longer they may take to cook. If your main course is a joint with roasties, cook sides on the hob or in a steamer. Trying to ram a big cauli cheese in the oven at the same time could slow everything else down. Batch cooking is also a timesaver in the long run. Making a second lasagne or tripling the amount of chilli in a slow cooker means there’s always something in the freezer. But you can batch cook side dishes, too. Next time you do a roast, parboil some extra Maris Pipers or King Edwards, drain and fluff in a colander. Sprinkle with thyme or rosemary, open…

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ready in 15 minutes

Mushroom pappardelle Fresh pasta not only tastes delicious, it cooks really fast. You can make this whole recipe in less time than it takes to cook some dried pasta Serves 3-4 Prep time 2 mins Cooking time 8 mins • 1½ tbsp olive oil• 4 large flat mushrooms, sliced• 250g fresh pappardelle pasta• Large splash of dry white wine• 150g pack Boursin Garlic & Herbs• Handful chopped flatleaf parsley• 4 tbsp freshly grated Parmesan or vegetarian alternative 1 Heat the oil in a large non-stick frying pan over a high heat. Add the mushrooms and fry for 4-5 mins until golden brown all over. 2 Meanwhile, cook the pasta according to the packet instructions in a large pan of boiling, salted water until al dente (firm to the bite). Drain, reserving a cupful of pasta…

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ready in 20 minutes

Mexican tortilla rice bowl You can use other ready cooked pouches with grains here such as pearl barley or wheatberries Serves 2 Prep time 10 mins Cooking time 10 mins • 1 tbsp rapeseed oil• 2 corn tortillas• 100g roasted red peppers from a jar, chopped• 100g tinned sweetcorn• 1 small red onion, finely chopped• Some fresh coriander, chopped• Grated zest and juice of 1 lime• 1 tsp smoked paprika• 60g soured cream• 250g pouch Tilda Caribbean Rice and Peas (widely available)• 1 ripe avocado, sliced 1 Heat the oil in a large frying pan over a medium heat. Cut the tortillas in half, then into strips about 1cm wide. Fry in the pan, turning once, for 3-4 mins until golden and crisp. Set aside on kitchen paper to drain. 2 Mix the red peppers,…

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ready in 30 minutes

Mushroom & leek quinoa risotto Although it looks like a grain, quinoa is a seed so it’s packed with nutrients Serves 4 Prep time 10 mins Cooking time 20 mins • 1 tbsp olive oil• 1 large leek, finely sliced• 250g mushrooms, sliced• 2 garlic cloves, finely chopped• 240g quinoa• 200ml dry white wine• 700-750ml hot vegetable stock• Finely grated zest of 1 lemon, plus wedges to serve• 20g Parmesan (or vegetarian alternative), finely grated• 3 tbsp ready-made crispy onions• Handful chopped fresh flatleaf parsley leaves 1 Heat the oil in a large pan over a medium heat and fry the leek for 6 mins, then add the mushrooms and fry for a further 6 mins until soft. Add the garlic and stir for 1 min, then transfer a quarter of the veg to…

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