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Mocha brownies - May 21, 2013

Mocha Brownies Makes 12 100g butter, plus extra for greasing 150g good-quality plain dark chocolate (about 70% cocoa solids), chopped 1 tsp strong instant coffee 1 tsp vanilla extract 100g ground almonds 175g caster sugar 4 eggs, at room temperature, separated To serve: Icing sugar 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease and line a 20cm …

Rhubarb and custard trifles - May 17, 2013

Rhubarb and Custard Trifles Makes 8 2 tbsp butter, softened 200g sugar 1 egg 250ml buttermilk Zest and juice from 1 orange 250g flour 1 tsp baking powder ½ tsp bicarbonate of soda ½ tsp salt 200g rhubarb, chopped 400g custard 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease and line a 23cm square cake tin. Cream …

Mushroom and Asparagus Salad - May 10, 2013

Mushroom and Asparagus Salad Serves 4 2 slices of wholemeal bread, torn into pieces 40g Parmesan, grated 120ml olive oil 1 shallot, chopped 2 tbsp balsamic vinegar 2 tbsp soy sauce Black pepper 1 tbsp fresh thyme leaves, chopped 500g asparagus, trimmed 150g mushrooms, sliced 300g salad leaves 2 eggs, hard-boiled, peeled and chopped 1 Preheat the oven to 220˚C/200˚C …

Mixed Bean and Chorizo - May 9, 2013

Try this recipe for Mixed Beans and Chorizo, Eric Flavin’s favourite accompaniment to his Gluten-Free Flatbread from the June issue of Easy Food! Mixed Bean and Chorizo Serves 6 ½ tbsp olive oil 1 onion, finely chopped 3 garlic cloves, crushed 125g chorizo, finely sliced 1 x 400g tin of chopped tomatoes 1 x 400g tin of mixed beans, drained …

Hoisin Ginger Beef Burgers with Pickled Onions - May 2, 2013

Hoisin Ginger Beef Burgers with Pickled Onions Serves 4 For the burgers: 500g beef mince 2 spring onions, finely chopped 2 garlic cloves, crushed 1 tbsp fresh coriander leaves, chopped 3cm piece of ginger, grated 1 tbsp hoisin sauce 1 tsp sesame oil 1 tsp soy sauce A pinch of ground white pepper For the pickled onions: 1 red onion, …

Enter now! - May 1, 2013

Easy Food Magazine is looking for supermoms, superdads, superkids or someone who is just plain super! Have you got a tried and tested recipe that you are famous for in your house? Great! get your cape ready and read on! With ten categories for super cooks to enter into, there is something for everyone, and great prizes to be won. …

Creamy Tarragon Chicken - May 1, 2013

Creamy Tarragon Chicken Serves 4-6 1 tbsp olive oil 2 garlic cloves, crushed 1 tbsp fresh thyme, chopped 8 chicken thighs Salt and black pepper 200ml white wine 300g mushrooms, sliced 100ml double cream 280g frozen peas A small handful of fresh tarragon leaves, chopped To serve: Roasted new potatoes 1      Heat the oil in a frying pan and cook …

Roast Rhubarb, Beetroot and Goat’s Cheese Salad - April 26, 2013

Roast Rhubarb, Beetroot and Goat’s Cheese Salad Serves 4 4 sticks of rhubarb, cut into 2cm pieces 4 tbsp honey 6-8 small beetroots, unpeeled but tops trimmed 2 tbsp olive oil 300g baby spinach leaves 50g walnuts, halved 100g goat’s cheese, crumbled For the dressing: 1 tbsp extra-virgin olive oil 1 tbsp balsamic vinegar Salt and black pepper 1      Preheat …

Spanish Tomato Salad - April 19, 2013

Spanish Tomato Salad Serves 4 ½ red onion, chopped 1 red chilli, finely chopped ½ tsp ground cumin ½ tsp dried oregano 1 tbsp olive oil 300g cherry tomatoes A large handful of fresh coriander leaves, chopped Salt and black pepper 200g chorizo, sliced 300g fresh spinach leaves 1      Preheat the oven to 190˚C/170˚C fan/gas mark 5. Toss the onion …

Gluten-free Citrus Almond Cake - April 12, 2013

Serves 8 2 oranges, scrubbed and roughly chopped (with skin on and pips removed) 5 eggs, separated 200g caster sugar 225g ground almonds 2 tbsp flaked almonds To decorate: Icing sugar 1 Place the oranges into a saucepan with one tablespoon of water. Cover and cook for 30 minutes until soft. 2 Preheat the oven to 180˚C/160˚C fan/gas mark 4. …

Banana Cream Tartlets - March 28, 2013

Banana Cream Tartlets Serves 6 125g Digestive biscuits, crushed 2 tbsp caster sugar 90g butter, melted 400g custard 4 ripe bananas, sliced 125ml double cream, whipped 1 Combine the crushed biscuits, sugar and butter in a bowl. Take one handful of the mixture and set aside. Press the remaining mixture into six 10cm tartlet tins. Refrigerate for 15 minutes. 2 …