BBC Easycook October 2020

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.

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10 Utgaver

i denne utgaven

1 min

Our 18-year-old daughter has left for university, and the house is a whole lot quieter and tidier. Oh, how we miss her! It’s quite a milestone, for her and us, and I’ve done the most useful thing I know how to do: equip her with an arsenal of recipes she can cook for herself. Nothing intricate – just quick meals with a few ingredients, like the carbonara on this page, and the fast and fabulous dishes on page 40. And, when she’s ready to share with her new bubble of friends, she can call on the one-pan meals on page 50, which includes everything from chillies and curries, to noodles and pasta. I’m sure she’ll be very popular, very quickly. Unless she burns the communal kitchen down! Editor BEST OF BBC ☼ Rosie…

1 min
two-step carbonara

ON THE TABLE IN 15 MINUTES Serves 4 Prep 2 mins Cook 12 mins 350g spaghetti or linguined140g diced pancetta, or smoked streaky bacon2 tsp olive oil1 garlic clove, crushed1 egg, plus 4 yolks50g parmesan, grated 1 Cook the pasta following pack instructions. Meanwhile, fry the pancetta in the oil in a frying pan until golden and crisp. Add the garlic, fry for 1 min, then turn off the heat. Briefly whisk the egg and yolks with most of the parmesan. 2 Drain the pasta, reserving some water. Add the egg mixture and 1 tbsp of the reserved water, then stir until the pasta is coated. The heat from the pasta will cook the sauce. Stir in the pancetta mix, then serve with the rest of the parmesan. PER SERVING kcal 575, fat 24g,…

1 min
fab family filler

Tuna & tomato pasta bake Serves 4-6 Prep 10 mins Cook 20 mins FREEZABLE 500g pasta120g can tuna in olive oil, drained (oil reserved)1 large onion, chopped500ml milk4 tbsp flour150g extra mature cheddar, grated½ tsp mustard powder325g can sweetcorn, drained2 tomatoes, halved and sliced 1 Cook the pasta in a large pan of boiling water following pack instructions. Meanwhile, put the oil from the can of tuna in a saucepan with the onion and fry for 5 mins. Pour in the milk and whisk in the flour. Cook, whisking continuously, until the sauce thickens. Remove from the heat, and stir in the tuna, 100g cheese and the mustard powder. 2 Drain the cooked pasta, and tip it into the sauce along with the sweetcorn. Season, then spoon into a large baking dish. 3 Heat…

10 min
simple storecupboard suppers

AS LITTLE AS 80p PER SERVING £1.40 per serving £1.84 per serving Sticky lemon chicken Serves 4 Prep 20 mins Cook 10 mins 1 tbsp honey1 lemon, juiced250ml chicken stock1 tbsp soy sauce4 chicken breasts, cut into chunks1 tbsp cornflour1 tsp vegetable oil2 carrots, finely sliced1 red pepper, cut into chunks140g sugar snap peascooked noodles, to serve (optional) 1 In a jug, mix together the honey, lemon juice, stock and soy, then set aside. Toss the chicken with the cornflour so it’s well- coated. Heat the oil in a non-stick frying pan and fry the chicken until it changes colour and starts to crisp around the edges. 2 Add the carrots and red pepper, then fry for 1 min more. Pour the stock mixture into the pan, bring to a simmer, then add the sugar snap…

7 min
let’s cook… italian

Classic spaghetti Serves 4 Prep 10 mins Cook 25 mins VEGETARIAN FREEZABLE sauce only 1 medium onion3 tbsp olive oil2 garlic cloves, crushed400g can chopped tomatoes20g basil leaves, chopped400g spaghetti150g ball mozzarella Tip Look for bunches of basil with firm, vivid green leaves that give off an amazing smell when you’re close to them. You can buy them in packs or pots at the supermarket. 1 How to chop onions Using a sharp knife, slice the peeled onion in half through the root and trim off the top. Place the onion, cut-side down, on a chopping board. Cut three slices horizontally through the onion, keeping the root intact. With the knife point at the root end, cut down through the onion from top to bottom four times. Holding the root end, finely slice…

3 min
easy peasy

Minted pea soup Thinly slice a bunch of spring onions, reserving some of the green tops for the garnish. Heat a knob of butter and fry the spring onions for 1 min until slightly softened. Add 300g peas and 750ml vegetable stock, then bring to the boil. Simmer for 5 mins, then whizz half the soup in a food processor with a handful of mint. Return to the pan with 3 tbsp crème fraîche. Reheat gently, taste and season. Ladle into small bowls or cups and saucers, then sprinkle with the reserved spring onion tops. Raid-the-fridge omelette Heat 1 tbsp oil in a small frying pan, then fry 2 finely chopped spring onions. When softened, add a large handful of frozen peas and warm through. Beat 3 eggs and pour over…