food magazine

EASY FOOD CHICKEN COOK DESSERTS 10 EASY HOME MADE RECIPES

CONTENTS 6-7 10 11 14-15 16-17 2

20-21 22-23 24-25 27 28 3

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Starter A hors d’oeuvre, appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. 5

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1 Ingredients - 500g strong white flour, plus extra for dusting - 2 tablespoon salts - 7g sachet fast-action yeast - 3 tbsp olive oil - 300ml water White Bread Steps 5 - Line a baking tray with baking parchment. Knock 1 - Mix 500g strong white back the dough (punch the flour, 2 tsp salt and a 7g sa- air out and pull the dough in chet of fast-action yeast in a on itself) then gently mould large bowl. 2 - Make a well in the centre, the dough into a ball. then add 3 tbsp olive oil and 6 - Place it on the baking 300ml water, and mix well. parchment to prove for a If the dough seems a little further hour until doubled stiff, add another 1-2 tbsp water and mix well. in size. 3 - Tip onto a lightly floured 7 - Heat oven to 220C/fan work surface and knead for around 10 mins. 200C/gas 7. 4 - Once the dough is sat- 8 - Dust the loaf with some in-smooth, place it in a light- extra flour and cut a cross ly oiled bowl and cover with cling film. Leave to rise for about 6cm long into the 1 hour until doubled in size top of the loaf with a sharp or place in the fridge over- night. knife. 9 - Bake for 25-30 mins until 7 golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

MAIN A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entree course. 8

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2 Ingredients Butter For the marinade Chicken - 1 lemon, juiced - 2 tsp ground cumin - 2 tsp paprika - 1-2 tsp hot chilli powder - 200g natural yogurt For the curry - 2 tbsp vegetable oil - 1 large onion, chopped - 3 garlic cloves, crushed - 1 green chilli, deseeded and finely chopped (option- al) thumb-sized piece ginger, grated - 1 tsp garam masala - 2 tsp ground fenugreek - 3 tbsp tomato puree - 300ml chicken stock - 50g flaked almonds, toasted STEPS 1 - In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight. 2 - In a large, heavy saucepan, heat the oil. Add the onion, gar- lic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft. 3 - Add the spices with the tomato puree, cook for a further 2 mins until fragrant, then add the stock and marinated chick- en. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like. 10

Ingredients 3 - 2 tbsp sunflower oil Chicken - 1 onion, thinly sliced Curry - 2 garlic cloves, crushed thumb-sized piece of gin- ger, grated - 6 chicken thighs, boneless and skinless - 3 tbsp medium spice paste (tikka works well) - 400g can chopped toma- toes - 100g Greek yogurt - 1 small bunch of coriander, leaves chopped - 50g ground almonds - naan breads or cooked basmati rice, to serve STEPS 1 - Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned gold- en brown and sticky. Add the garlic and ginger, cooking for a further minute. 2 - Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, cori- ander and ground almonds, season and serve with warm naan or fluffy basmati rice. 11

Italian main dish



4 Lasagna 14

Ingredients - 1 tbsp tomato puree - 2 x 400g cans chopped toma- - 1 tbsp olive oil - 2 rashers smoked streaky toes bacon - 1 tbsp clear honey - 1 onion , finely chopped - 500g pack fresh egg lasagne - 1 celery stick, finely chopped - 1 medium carrot , grated sheets - 2 garlic cloves , finely - 400ml creme fraiche chopped - 125g ball mozzarella , roughly - 500g beef mince torn - 50g freshly grated parmesan large handful basil leaves , STEPS torn (optional) 1 - Heat the oil in a large Add the honey and season to saucepan. Use kitchen scissors taste. Simmer for 20 mins. to snip the bacon into small 4 - Heat oven to 200C/180C pieces, or use a sharp knife to fan/gas 6. To assemble the chop it on a chopping board. lasagne, ladle a little of the Add the bacon to the pan and cook for just a few mins until ragu sauce into the bottom of starting to turn golden. Add the roasting tin or casserole the onion, celery and carrot, dish, spreading the sauce all and cook over a medium heat over the base. Place 2 sheets for 5 mins, stirring occasional- ly, until softened. of lasagne on top of the sauce 2 - Add the garlic and cook overlapping to make it fit, for 1 min, then tip in the mince and cook, stirring and then repeat with more sauce breaking it up with a wooden and another layer of pasta. spoon, for about 6 mins until browned all over. Repeat with a further 2 layers 3 - Stir in the tomato puree of sauce and pasta, finishing and cook for 1 min, mixing in with a layer of pasta. well with the beef and vegeta- 5 - Put the creme fraiche in a bles. Tip in the chopped toma- bowl and mix with 2 tbsp wa- toes. Fill each can half full with ter to loosen it and make a water to rinse out any toma- toes left in the can, and add to smooth pourable sauce. Pour the pan. this over the top of the pasta, then top with the mozzarella. Sprinkle Parmesan over the top and bake for 25–30 mins until golden and bubbling. Serve scattered with basil, if you like. 15



5 Ingredients Spicy - olive oil Prawn - shallots 2, diced Pasta - ginger 1cm piece, peeled and grated - garlic 1 clove, crushed - chilli flakes a large pinch - chopped tomatoes 400g tin - linguine 150g - flat-leaf parsley 1/2 bunch, chopped - raw peeled prawns 150g - rocket salad to serve STEPS 1 - Heat 1 tsp oil in a large frying pan, add the shallots and fry for 2 minutes before adding the ginger, garlic and chilli flakes. 2 - Fry for another 2 minutes. Add the chopped tomatoes and simmer for 20 minutes until saucy. 3 - Cook the linguine in boiling salted water until just tender, then drain. 4 - Stir the parsley and the prawns into the tomato base, sea- son well and cook until the prawns turn pink. 5 - Add the cooked linguine, toss and serve. 17



DESSERTS Dessert is a course that concludes a meal. The course consists of sweet foods 19

6 Chocolate Fudge Cake 20

Ingredients - 150ml sunflower oil, plus extra for the tin - 175g self-raising flour - 2 tbsp cocoa powder - 1 tsp bicarbonate of soda - 150g caster sugar - 2 tbsp golden syrup - 2 large eggs, lightly beaten - 150ml semi-skimmed milk For the icing - 100g unsalted butter - 225g icing sugar - 40g cocoa powder - 2 1/2 tbsp milk (a little more if needed) STEPS 1 - Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well. 2 - Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth. 3 - Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack. 4 - To make the icing, beat the unsalted butter in a bowl un- til soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable. 5 - Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing. 21

7 Chocolate Cookie

Ingredients - 250g butter, softened - 350g light soft brown sugar - 2 large eggs - 350g self-raising flour - 100g cocoa powder - 200g chocolate chips or chopped chocolate chunks, or 400g for optional dipping (choose your favourite type) STEPS 1 - Beat the butter and sug- before baking. The balls can ar together with an optional be frozen and the biscuits pinch of sea salt in a bowl un- baked from frozen, but they’ll til light and fluffy, then beat need a few minutes more. in the eggs one at a time. Sift Bake for 12-15 mins until over the flour and cocoa pow- spread out and crusty around der and beat into the butter the outside. Leave to cool mix, then fold through the slightly and enjoy warm, or chocolate chips. The mix can leave to cool completely and be made up to 2 days ahead eat cold. The biscuits will keep and chilled or frozen for a in a tin for three days. month, or used straight away. 3 - As an optional extra, the 2 - To bake, heat oven to biscuits can be dipped in choc- 190C/170C fan/gas 5. If the olate. To do this, melt your mix is at room temperature, chosen type of chocolate in place evenly spaced spoonfuls a bowl over a pan of simmer- on parchment-lined baking ing water or in the microwave. sheets, allowing 2 tbsp for each Leave to cool a little, then cookie. If the mix is fridge cold, dip half of each biscuit in the you can roll it into 40g balls chocolate and leave them on parchment-lined trays some- where cool to set. Again, the dipped biscuits will keep for up to three days in a tin or lidded 23 plastic container.

Ingredients - 250g self-raising flour - 1 tsp baking powde - 1/2tsp bicarbonate of soda - 110g caster sugar - 75g butter, melted - 1 tsp vanilla extract - 2 eggs - 2 large ripe bananas, mashed - 125ml buttermilk (or add 1 tsp of lemon juice to milk and leave for 20 mins) - 50g pecans, chopped, plus extra to decorate (optional) STEPS 1 - Heat the oven to 190C/170C Fan/gas 5. Line a 12-hole muf- fin tin with paper cases. Sift together the flour, baking pow- der, bicarbonate of soda and caster sugar with a big pinch of salt. In a separate bowl mix the melted butter, vanilla extract, eggs, mashed bananas and buttermilk. 2 -Make a well in the centre of the dry ingredients and pour the wet ingredients in. Roughly mix together with a fork, being careful not to over-mix. Scatter in the chopped pecans, if using, then spoon the mixture into the muffin cases. Top with pe- can halves, then bake for 20-25 mins, until golden brown. Cool on a wire rack. 24

8 Banana Muffins

DRINKS

9 Ingredients - 3 unwaxed lemons, roughly chopped - 140g caster sugar - 1 litre cold water LEMONADE STEPS 1 - Tip the lemons, sugar and half the water into a food pro- cessor and blend until the lem- on is finely chopped. 2 - Pour the mixture into a sieve over a bowl, then press through as much juice as you can. Top up with the remaining water and serve with plain ice or frozen with slices of lemon and lime. 27

10 ICED TEA Ingredients - 6 tea bags - 2 tbsp golden caster sugar - 1 tbsp runny honey , plus ex- tra to serve - 2 lemons , 1 juiced, 1 sliced - 1 orange , sliced - small bunch mint , leaves picked ice STEPS 1 - Put the tea bags, sugar, hon- ey and 1.5 litres water in a large jug. Leave to infuse for 10 mins, then remove and discard the tea bags. Chill until ready to serve. 2 - Stir in the lemon juice, lem- on slices, orange slices and mint leaves. Fill the jug with plenty of ice and stir again. 3 - Fill tall glasses with ice and pour over the iced tea, then serve with extra honey to taste. 28



EASY FOOD