Scribd
Upload
260 views118 pages

2022-06-01 Easy Food

Uploaded by

richagarg.rg96
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF or read online on Scribd
260 views118 pages

2022-06-01 Easy Food

Uploaded by

richagarg.rg96
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF or read online on Scribd
You are on page 1/ 118
TRIED-AND-TESTED RECIPES FROM IRELAND'S #1 FOOD MAGAZINE BBQ [EET Cy) basics = aS y x aS unos ereRetget ta a Sy yh etna cee | Ie ele ii] L x . se summer recipes from our eg: [1g Test Kitchen Pete ye CA a easyHemp™ easyGo° easyTech® ga easyCleaning™ easyMoney® AL easySky™ Peep atc easyFood® easyProperty” Cer TS easyTravelseat® easyLand® Ct eC Pets ne Peta Coste Oe Coat Ce easyMusic” easyExtras° CSC TS ie explore the easy® family of brands CPL aaa loe wwweasy.com find the full easy’ family of brands photo album at Rah Alnor Pte ate easyArt™ easyPizza" easyFoodstore® PET Ae te core: the easyPower™ easyDogwalker® Ce Cll ts all easyGuide® easyTelecom® easyFerry™ COA ea rote Oy rt ce COP Cat ae Poe tr ie easyOffice® Ct TTT CACO Lo re oh CN Cg PEAS al ce Ae ot ™ Cpt stl i easyEnergy” EDITOR Carine Gry ‘caray@zahramadiagroup com conrmieuToRS Neasa Egan and Micha! Fleming ananne Faring PHOTOGRAPHY & FOOD STYLUNG Shannon Pate, Siomha Guiney, Sophie Bar and Chodegh Dungy Someimages om Shuterstock com Rober Heasrty ‘chertesamedagroun com HEAD OF FOOD Pada Msphy Hannah Jenkins; Simone Caron soyasrraToN Vai iron verecnen@gratcom “ohn Gongs ompsey@aanemedagon com sesoteronesaoiscon [email protected] BOARD OF DIRECTORS Sins Nitacou grntisduzahramedagroup com ene. OE) ———eeslalalatal Sz th) << letefsiaatet — mle halla more OE — stefelsefalal — a ee ayslelsfetelsk mle] [elefelel |e | restervtnene ele] [elelelele le esse Greate — Qretenty Ovo — Grovreunesin Gowrerrienty 6 Easy Food sUNessULY 2022 Get to know a little more about what the ‘watching, doing and obsessing over! sam behind the mag has been eating, We love to chat, so feel free to get in touch with us! Whether you want to share a cooking tp, ‘anew product that has changed the way you cook, a funny kitchen story, your new favourite restaurant, the food trend you ear't stand, or even the cooking programme you are absolutly loving right now, we're here frit! Reach aut on our socal channels (@easyfoodmag) or email us at editor @easyfood.ie. OUR FAVOLURIT RECIP! Beetroot salad with crispy goats D cheese, 037 Caroline, editor Vena conti ; coer Sy ” Oreo caramel Cn squares, p45 Coenen Shannon, recipe ner developer & food stylist wwweasyfood.ie Easy Food team PRODUCT CORNER ‘THE KITCHEN TOOLS OUR TEAM TRUSTS WHEN IT COMES TO SUNMER COOKING! ( ILNER BREAKFAST JAR SET wwwulittlewoodsireland.ie €16.99 \'m only a recent convert to overrigh ‘ats, and honestly thinks due in large part to this jar I's sturdy leak proof and even has the adorable litle spoon holder. Handy for breakfast or a summer picnic!” — Caroline EVEN MAGUIRE MINI CHOPPING BOARD Dunnes Stoves or dunnesstores.com, e10 “Ihave both sizes of these: they're perfect forall the summer salad prepping Lam doing — its my go to dinner now that the weather is warmer” — Sophie TAYLOR'S EYE WITWESS PINEAPPLE CORER asucen ‘The Kitchen Whisk (Dubin 2) or ‘thokitchenwhisk ie e195 “This makes prepping pineapple a lot less hassle — and actually fun! Easy Food 7 DO® We've got mail ‘Guggy an egg ina cup!” —@Jacqueline McGovern “All the above and in a omelette t00!"— @fulie Bridgeman —@Deano C “Bll of them, but poached are my favourite for a meal in general.” — @Theresa Galvin “Collected from the chickens and in my tummy within 10 mins!"— @Robbie Hand Jou hay... o We WANTED SOME WEEKNIGHT 1NSPO FROM YOU GUYS SO WE ASKED 'WHAT DO YOU COOK WHEN. YOU DON'T FEEL LIKE COOKING?” “Bat a Tayto sandwich and a cup of ea” —@Carolyn Power “Tusually do grilled chicken with a Caesar salad” = @Jacinta Russell “Homemade burger & chips in my beloved airfryer” — @Anna Malqueen “Chips & fish fingers into airfryer, frozen petit ppois into a jug with already boiled water. At the 10-min mark, add dinner plate and jug of [peas to warm in microwave, get cutlery, one slice buttered bread, tartare sauce, plate up, nice dinner in less than 18 mins. Effort from ‘me, zero." @Imelda Keogh “Meatballs and spaghetti, put the meatballs in the oven for 20 minutes, spaghetti on the hob for a few mins, put two French bread sticks in the oven too and tah-dah lovely dinner for all {in 20 minutes!"—@Sandra Droney “Pasta with mushroom, garlic and a creamy ssatice made with Philadelphia...and pieces of crispy rasher on top... chilli..or French bread pizza. All very quick and handy.” —@Sinead Gavin We ASKED 'WHAT'S THE WEIRDEST FOOD CaN EA alan and Cau a “Iguana in Mexico, v tasty.” — @Patricia Maxwell Bed aes ‘school trip in Paris & one night in the re Cee cree Rone tc ee ern ysters and Guinness ata festival. Pes Cerca frogs legs & not drumsticks. No one told me until was finished eating. On act up & constantly for two or three days perenne! Role sera tee Berorcneb er “Squid tentacles in Corfu...they tasted like rasher rinds.” —@Eleanor Woods 8 Easy Food \douillette sausage (French specialty Pecneeee ee een ney SES espa was really not for u Pa ere Reco Oe ee eee e eet eer eee Ce eet te ees ere ee aoe just like chicken wings. I prefer the banana cheese ere penned JUNE/AULY 2022 ANOTHER MONTH, ANOTHER COVER: DEBATE! We LOVED Sak elegy. (ROTH OF These me a COVERS AND WE . eo Tent pW | { @thetrishcook made our Sleazy Brownies, “absolutely love af DECIDE WITHOUT making these. Super easy, they look impressive and go great YOU Guts. with a giant cup of tea I will admit I forgot to add the baking soda 20 the brownies didn’t rise as much as they should have." They look great! @robandyvonne TE vcs made a beautiful caramelised onion eee ne and goats cheese ee quiche, looks “Wouldn't have thought of malking ° anything with all ofthese eggs Ihave let delicious! Thank you!" = @stleomurphy “Your never geting leftover chocolate in @Kelty Whalley my house.” —@ben ince made "poached eggs witha dollop of black garlic chilli rayu on top!” for lunch and it looks 10/10 @rachel. kelly.75685962 tried our Bolognese pasta from our April issues, we're coming over for dinner! “That looks delicious, but what is leftover chocolate? "— @reads_east explores “What is this... leftover chocolate? —@sheodabestest Amy O"Toole proudly hls from Wexford, "home of the best strawberries” as she says! “I'm just finishing filth year in school, ve always had a big interest in bsking and have my own biog @amybakes2020 where | love to showcase, ‘my bakes and also share new skils and techniques that | have learned. | would love to pursue a career in food! See ed sera ae cea ne ‘< Ecce ncaa ore wwweasyfood.ie Easy Food 9 FOOD BITES Bon & Jerry's have launched their new Sundaes range into Irish stores, justin time for summer! The new range is iterally an ice cream sundae in a tub, complete with whipped ice cream topping. Flavours include: Cookie Vermont-ster, featuring sweet cream ice cream with chocolate chip cookies and chocolatey cookie swirls; Hazel ‘nuttin’ but Chocolate, with chocolate hazelnut ice cream, brownie pieces and sea salt chocolatey swirls; Oh My! Banotfee Pie!, a spin on the classic dessert with creamy banana ice cream, chocolatey caramel cups and cookie swirls; and Non-Dairy Berry Revolutionary, a plant-based, vegan-friendly option with raspberry non-dairy ice cream, sandwich cookies and chocolatey cookie swirls. Available in retailers nationwide; RRP €6.50 (427ml) VAS Ts OF DUBLIN restaurant additions for 2022 include J POTATO MILK IS HERE The world’s one and only potato-powered dairy alternative DUG® is now available in Ireland. You read that right: potato-based milk is set to be the one of the hottest trends of 2022. It has a neutral taste profile and can be used just like any other milk. It's low in saturated fat, and fortified with calcium, Vitamin D and B12, riboflavin and folic acid. Plus, its free from the top 14 most common allergens, including lactose, milk, soy, gluten and nuts, making ita safe choice for those with allergies and intolerances. DUG®'s ecological footprint is 75% lower than regular milk, it's twice as efficient as growing oats and uses 56 times less water than almonds. DUG® is now available in three varieties: Barista, Original and Unsweetened. It ean be purchased from Fallon & Byme in Dublin (1L RRP €2.90) with stores nationwide soon to stock. DUG® is also available online via dugdrinks. Dublin's Iveagh Gardens will once again ‘transform into a food-lover’s Mecca from June 16-19" for Taste of Dublin! From cre: cocktails, cook-alongs with Michelin-starred chefs, artisan producers, loads of featured restaurants and even a disco brunch party, there's no lack of food-focused fun. New 's Lobster Truck and "Battle of the Food Trucks" contestant The Salt Project. Expect Tokyo-style ramen from Belfast-based Bia Rebel, and Chimac will be giving guests a sprinkle of Korean fried perfection with their twice-fried KFC chicken wings and nugs, while Hakkahan will be providing that perfect blend of sweet and spicy Chinese flavours. For more information or to book tickets, visit tasteofdubli 10 Easy Food sUNe/sULY 2022 FEEL-GOOD BREW BARE Roasters & Brewers is aWicklow-based coffee roastery specialising in ethically- sourced, perfectly roasted coffee with a focus on naturally sweet, refreshing cold brew — freshly ground coffee steeped overnight in cold water, producing a mellow coffee drink. BARE is launching two revolutionary products — ‘a canned Cold Brew and a Nitro-Cold Brew on Tap — both of which are centred on BARE's pillars of Irish provenance, craft and refreshment. ‘The BARE Cold Brew is a canned cold brew with added carbonation and a refreshing citrus twist. The idea germinated in the hot summer of 2019, then BARE’s team started combining cold brew coffee with tonic water and lemon at home. The ‘team loved it, and thus the BARE Cold Brew can ‘was born. This is @ completely natural drink, low in calories with less than 35 per can and offers a natural caffeine hit (RRP €3), The Nitro-Cold Brew is available to cafés and restaurants to rent, and relies on a bagein-box system: by adding nitrogen to cold brew, you get a beautiful cascade effect, reminiscent of a Guinness — this adds a creamy mouthfeel and a natural sweet taste. The Nitro-Cold Brew bag has ‘an ambient shelf life of nine months, making it an ideal go-to for ¢ refreshing, natural coffee option. SUMMER SIPS wwweasyfood.ie Made with sparkling water, triple-cstiled alcohol and real fruit flavours, White Claw Watermelon is the latest addition to the brand's product range in Ireland, which includes Black Cherry, Natural Lime, Raspberry and Mango. White Claw has 95 calories per 330m! can, is naturally gluten- free and has an % ABV of 4.5% 4 i Available from retailers nationwide (RRP €3 per can or €10, for a 4-pack) West Waterford Festival of Food ‘The much-loved West Waterford Festival of Food returns to Dungarvan from June 10-12", with almost 100 events, both free and ticketed. Over 35,000 visitors are expected to attend the 13" annual festival, with this year’s focus on sustainable Irish produce. ‘The three-day foodie paradise welcomes old favourites and new attractions: the Festival Market at Grattan Square featuring 100 local and artisan producers; demonstrations in ‘the Taste Waterford marquee; Flahavan's, Greenway Breakfast; the Bake-Off judged by Ethna Sheehan; Afternoon Tea by Judit McNally at Salterbridge House; ‘Supper Theatre at Dungarvan Mart a barbecue at the Comeragh Pods, a blind food and cocktail tasting; and the acclaimed Bus Bia Tours. Highlights include the West Waterford Festival of Food Long Table Feast, an al fresco feast prepared by Paul Fiynn and Greg Harris, as well as tasting menus and the celebrated Walled Garden Dinner. For information and tickets, visit www.westwaterfordfestivaloffood.com ey WaWatertordFoodFestival ‘GawdFoodFestival Gewestwatertordfestivaloftood Easy Food 1 What's trending? There's more to Easy Food than just the mag! Check Ci cect) cere ee out what's been happening ee one on our social channels... Just because the magazine is wrapped for the month, doesn’t mean ourTest Kitchen stops. ur social channels are where we let loose and cook whatever our hungry hearts desir...here are some ff the most drool-worthy creations from the team, You can find al of these recipes on wwweasyfood. Buddha bowls: they're fresh, ‘Tuesday dinners have never ‘Sweet and sour tofu — the plant- they're easy and they always looked so good with these quick based fakeaway that blew up our require a shot for Instagram chill and garlic noodles Instagram page 3 ‘The much-requested classic Three-cheese mae and cheese So simple, yot so perfect: our chicken Kiev ‘with the most Insta-worthy favourite crunchy, buttery garlic ‘cheese pull bread Behind ‘We had a look back at the most popular posts on our Facebook the page from last month. It's reassuring to see our fans are just like scenes Us when it comes to favourite foods! pasta, soup and chips! If there's one thing we love more than photographing food, i's photographing our photographers photographing food, Shannon, Sophie and Siomha on set for our beach snacks shoot, from p70 wwweasyfood.ie Easy Food 12 COOKBOOK CORNER MiCocina ‘By Rick Martinez Published by Clarkson Potter 35 In M Cocina, Martinez shares personal recipes as he re-creates the dishes and specialties he tasted throughout his 158- city journey through Mexico. Highlighting the richness and complexity of Mexican cuisine, he includes recipes ke herb and cheese meatballs bethed in @ smoky, spicy chipotle sauce from Oaxaca; northern Mexico's grilled carne asada that he stuts into. griled quesadila; and tender sweet com tamales packed with prawns, chlles ‘and roasted tomatoes from Sinaloa on the ‘west coast. Martine2’s essays throughout lenda personal and cultural context to this delicious story 13 Easy Food Chop, Cook, Yum! By Deere Doyle Published by O’Brien e149 Cooking is all about fun atthe Coo! Food School, Deirdre Doyle's Wicklow-based school where young cooks lear the basics cof meal preparation, food safety and nuttin. Chop, Cook, Yum! is filed with ‘over 50 easy, healthy recipes that children can make themselves; each recipe is even graded to indicate the level of ease. Budding chefs can learn the basics with esy-peasy osty bread, fantastic flapjacks ‘and winning wedges, then progress thelr skis with the bashitabout chicken, dinky ‘apple doughnuts and brilliant Bolognese. The Veg Box By Stephen & Dovid Finn of The Happy Pear Published by Penguin Lie €2198 Jane's Patisserie By Jane Dunn Published by Ebury Press 22 It you'te@ fan of baking, it's likely you're already aware of Jane's Patisserie! With more than one milion followers ‘across her social platforms and blog, Jane Dunn's recipes are loved for being ‘easy, customisable and packed with your favourite familiar flavours. Jane's Patisserie is now the fastestsoling baking book of alltime, and it's easy to see why! From ‘gooey cookies and celebration cakes with a dreamy drip finish, to fluffy cupcakes ‘and creamy no-bake cheesecakes, Jane's Patissaro stays rue tits ethos of easy baking for everyone, Proving there's litle more you need to create a stunning meal than a selection of fresh produce, ‘The Happy Pear’s latest book is an homage to the simplicity and satisfaction gleaned from some of our most ubiquitous vegetables. Stephen and David have taken the 10 most common veg and, ‘given 10 ofthe most delicious ways to cook them, all (of course} using 10 ingredients or less. The duo is on a mission to truly make healthy, sustainable eating easier than ever. The book is laid out ‘by veg instead of by meal, so if you have a few carrots languishing in your kitchen, just ip tothe carrot chapter for handy ideas lke carrot and sesame burgers, roasted carottagine or carrot and ‘maple granola with coconut. With over 100 plant-based recipes for fariy-tiendly meals, uick \weaknight dinners and sweet treats, ths book is sure to become a tusty cornpanion for any sustainable horne cook sUNessULY 2022 FLEBRATING Iris Vouces WE'RE SHARING ANOTHER EXCLUSIVE RECIPE FROM HOT FAT. THE SECOND COOKBOOK IN THE BLASTA el SERIES Blasta Books are little books with big voices, and have been making an even bigger splash inthe world of Irish food, “Tacitional cookbooks ~ the kind with 100 recipes and 250 pages of sumptuous photography ~ are incredibly expensive to produce. ‘What this often means is that only the most high-profile names and mainstream topics tend to get published, leaving many voices. ‘and parts ofthe Irish food culture underrepresented |n2021, publisher Kristin Jensen launched Blasta Books: a series of hardcover, smal format cookbooks to be released quarterly and covering some of the boldest, brightest names in rsh food. Basta Books are to cookbaoks what treet food isto restaurants: they give people a fun, accessible and affordable way to experience exciting food. In the Apri issue, we highlighted the first book in the series, Taees, by Lily Ramirez-Foran, then turned the spotlight in May to Hot Fat, the second book in the series by Russell Alford and Patrick Hanlon. You may recognize Russell and Patrick from their hugely popular Instagram account, GastroGays, or even from their stint as Easy Food guest aditors in 2020! Hot Fat is an unabashed ode to the jay gleaned from that fist bite into crispy, textually balanced food, From recipes for the-best lever chips to Korean fried chicken or pilowy doughnuts, to their guides for when to use lor, more pointedly, when not to use) an air fryer, how often to change your fryers oll and ther personal recommendations forthe best frites in Belgium, this book will xing ‘a smile to any face... well as an unrelenting craving for something frie. Cae O ae Cena et) 14 Easy Food sUNe/sULY 2022 From Blasta Books #2: Hot Fat bby Russell Alford and Patrick Hanlon £15, blastabooks.com FOR INFORMATION ON HOW To GET YOUR OWN COPY OF HOT FAT ORTO ‘SUPPORT BLASTA BOOKS, VISIT: wwwblastabooks.com Wablastabooks TRY THIS ‘Tomake your own chunky tartare sauce, mix some diced gherkins and capers with some mayonnaise and a bit cof lemon juice, then taste for seasoning, Add some dill or {enmnel fronds if you ike, wwweasyfood.ie FISH FILLET BURGERS Makes 4 400g fresh whitefish filets (we love hake here, but you could use haddock, whiting Fling) skinned and deboned ‘Sea salt and freshly ground black pepper ‘Sunflower or vegetable oi, for deep-frying 259 plain flour (roughly 3 tbsp) “large egg. beaten ‘35g panko breadcrumbs 15g fine breadcrumbs (ether fresh or dried) 4 processed square cheese slices 4 brioche buns To serve Tartare sauce ‘Shredded lettuce (optional) ‘White onion (optional) Preheat the oven to 180°C. ‘2Piace your fish in a baking dish and season ‘generously with sea salt and a crack of ‘reshiy ground black pepper. Bake in the ‘oven for 10 minutes, then remove and allow te coo completely in the dish. ‘Take four circular or square tart tins (ideally approx. Som in diameter to create the perfect shape! andline each one with ) VOUCHER! Aldi has everything you need to host the perfect BBO. BBQ season for friends and family this summer! With 150 stores is officially nationwide, you will find everything you need to create upon us and = a whopper feast, from quality assured lish meats to to celebrate, We have teamed up with Aldi to give three lucky readers the chance to win a €100 Aldi gift card to spend in stores nationwide, ‘To enter, visit www.easyfood ie/competitions. sumptuous sides. And did you know that al Aldi meats are Bord Bia Quality Assured and 100% lish? Whether you're preparing succulent meats or smoky vegetarian cishes, Aldi has you covered be selection a ‘reat pices. Not to mention their fantastic range of cookware, For more information about the impres ive offering visit worl ts andacnones nan irene scion Spey SS ang Selected wines to complement any summer spread. Whether aoe You are a BBO master or prefer to put your feet up and let ae others do the cooking, Agi has you covered! Terms and conditions apply. Competition closes July 25" wwweasyfood.ie Easy Food 17 HOME-COOK MEET THIEN LAITENBERGER, A 14-YEAR-OLD HOME COOK FROM LEITRIM WITH A LOVE OF IRISH INGREDIENTS, FARMING AND REDUCING FOOD WASTE AT 14 YEARS OLD, THIEN LAITENBERGER IS FORGING A NOBLE PATH HAS FOUND A SPACE TO COMBINE HIS KNACK FOR CREATING SIMPLE RECIPES USING IRISH INGREDIENTS WITH HIS PASSION FOR SUSTAINABLE COOKING AND REDUCING FOOD WASTE, ALL ON HIS YOUTUBE SERIES CALLED “CUT THE CRAP AND COOK." THIEN IS ON A MISSION TO HELP HOME COOKS UNDERSTAND HOW THEY CAN REDUCE THEIR HOUSEHOLD FOOD WASTE, WHILE MAKING THE MOST OF SEASONAL IRISH INGREDIENTS. IN WHOLESOME, DELICIOUS MEALS. THIS IS A YOUNG HOME COOK ON A Each month, we'll shine spotlight on the real stars of the Irish food scene: you! Home cooks continue to make Ireland one of the most vibrant, authentic and ‘welcoming food cultures in the world, and you're the reason we create Easy Food. Whether it’s « passionate small producer, busy cookery school manager, tireless home ec teacher or Not only is Thien practicing what he preaches, but he's also collaborating with ‘some of Ireland's best-known names in food for a video interview series on js YouTube channel. Thien chatted with Darina Allen about traditional cooking, the importance of learning about rea, nutritious ‘ood, the effects of climate change on lish soil and her fadmittedty surprsinh!) dream: «inner quests. He aso spoke with Michalin started chef and restauranteur Jp MeMahon ‘on training young chefs, the effects of Covid onthe restaurant industry and Understanding where our food comes ftom. even the parent who always makes the best post-match ham sandwiches, we want to hear about your food heros! Get in touch with us ‘on our social channels or be sure to email us at editor® easytood.ie if you know someone who deserves special recognition. “These interviews sit alongside his series ‘of simple, wholesome recipe videos {for everything from blueberry mutfins ‘and honeyglazed carrots to chicken and mushroom pitari and German apple cake. Thien interviewing Darina Allen as part of his YouTube series 18 Easy Food MISSION, AND WE CAN'T WAIT TO SEE WHAT HE HAS IN STORE NEXT. WHAT INSPIRED YOUR LOVE OF COOKING? | irst developed my love for cooking around the age of 10. While on holidays in Greece, ‘our hate! had an autdoor pizza oven with ‘wo lovely Greek chefs called Mrs, Gogo and Chef Theodor. | watched them prepare all the breads and pizeas by hand while istening 10 traitonal Greek music in the background. After while, Mrs. Gogo invited me to ‘come into the kitchen and cook with her. At fist, | was very nervous cooking with a professional chef, but Ileared to love every second of i. She spent hours on end with me and she taught me all the aspects ofthe Greek cuisine and cooking in a wood-re ‘oven. | was inspited by her in many ways 25 loved her attude towards preparing and sUNe/sULY 2022 ‘cooking food. She did everyting so peacefully ‘and put so much tne and lve nto everything | she cooked. This is when my passion for ‘cooking was ignited. WHAT ARE YOUR FAVOURITE RECIPES. To cooK? | was very fortunate to be abe to dive fom ireland 10 Greece for ry summer holidays Itwas an experience cof ifetie. | gt the ‘opportunity to try so many sitlorent foods {om so many diferent European countries. We drove ‘through France, Germany, North Macedonia, Croatia, Serbia, Svenia and Belgium. | colacted so many recipes from each country and | came across so many interesting foods. love making French pasties, German potat salad, North Macedonian pie and of couse lots of Grek dishes. lam aso so lucky tobe living in Irand waich ishome to s0 many versatile foods suchas the famous ish sode bread, Leitrim potato bread ‘and of couse the krish stew. WHAT DO YOU THINK WOULD INSPIRE MORE YOUNGER PEOPLE To COOK? Cn an interview hosted with Balymaloe's Darina Allen we briefly spoke about the subject ‘of Home Economies. In 2021, Darna started ‘2 campaign to inaduce @ new comauleory “Food” subject to be taught in all secondary shoo in olan. woud replace home: economics and would include the history, sconce and geography behind the food that ‘we eat. thought it was 2 great idea as it ‘would be a really effective way of inspiring students to cook their own healthy meals at home. HOW DID YOU BECOME INVOLVED IN SUSTAINABILITY AND. ELIMINATING FOOD WASTE? | suppose my family were always very much into growing and eating organic food and having no waste in the house. My mother ‘would always make sure thet there was TT wwweasyfood.ie never any leftovers or food “waste” thrown in the bin, We would always have t st the dinner table until everything was eaten My father, Klaus, taught me the beauty of ‘composting when I was just a child Composting is such a great thing to do 6s it transforms al of your food "waste" into ‘a mutrantsich compost for our soils. When ‘yur leftover food is thrown in te bin it is neatly always sent to landfill When in landfil the particles inthe food start to rot ‘and release methane gas. Methane gas — which fsa green house gas — contributes hight ta imate change, [After many years of composting, | was shocked at how litle waste households produce compared tothe likes of cinemas, schools and restaurants, Over one-third of the food produced is thrown out as “waste” Households are getting the bulk of the blame for food waste, whereas think the ‘major contributors are large businesses, ‘cinemas and schools. My first project based ‘on food waste was to sustainably dispose ‘of the popcorn waste from my lal cinema | collected all the popcorn shells that were not sold and | turned them into compest. ‘This was @ huge success and saved so much food from being sent to landfil WHAT SMALL CHANGES CAN PEOPLE MAKE AT HOME TO REDUCE THEIR FOOD WASTE? There are many tips and ideas on how to reduce your food “waste” at home. | ‘think thatthe best solution isto save up to buy your own compost bin. Ihave a very ‘convenient one which composts my food ‘waste through the natural heat of the food, Itis @hot-bin composter and itis ideal as itis ‘completely rodent-proof! ‘Another ides isto collect any vegetable peelings and to make your own vegetable stock to freeze, You can do this by adaing ‘yur frozen vegetable trimmings and peelings into @ saucepan with a finely ‘chopped onion, boiling water and seasoning ‘Alter leaving it to simmer fora few hours, you can stain it and freeze it into ice cubes. | think the best way to use up whatever is, left in your fridge is by making @ soup. Itis sucha versatile dish and isso good for using up any old vegetables in your fridge. WHAT HAS BEEN YOUR BIGGEST KITCHEN WINS? | think that my biggest kitchen win would be my earot and walnut cupcakes, Carrot ‘cake has to be one of my favourite desserts, | then experimented making carrot cake into muffins as they would be ideal to sell. cooking for fun Irish home cook | have been seling them along with Irish soda bread and scones in Manarhamiton, Co. Leitrim. I think that these were a great ‘win as they were my bestseling cake and started to got several orders for ther, My favourite cooking experience was in 1 T5D4ear old Greek bakery. I woke up at 2am on my 14® binhday to bake bread with the owners of Viamis Bakery. It was such ‘a memorable experience for me. Together, ‘we baked hundreds of loaves of traditional Greek bread in a wood fred oven while everyone else was stl fast asleep, Everything was s0 peaceful ‘and lloved hearing the Greek chanting playing ‘on the ragio while kneading the dough, GO ON, ANY KITCHEN DISASTERS? When I was: very young, Iwas absolutely obsessed withthe TV show MasterChet USA. | watched every episode of every season. | had a real foe for the competition element ‘of the show. One day, my father and had a cookoff which was judged by my ite sister. ‘This was when Iwas very young and it was ry fist time to cook a full meal.| made a simple tomato bruschetta to stat. | had only lever tied it once and I id not have a clue ‘what | was doing. It was a monstrosity, | ‘det think atthe time | needed a recipe 0 | used whatever was inthe fridge, It ‘was a messy disaster, | think | even added some raw ginger to the mix. That was by {far my biggest cooking disaster. | think the ‘only ting that actualy enjoyed it was my compost bin! For more from Thien, check out: Berthien lstenberger BCut the Crap & Cook Easy Food 19 EASONS TO SIGN P TO EVERYMUM.IE CDW Ses ATASTEOF SUMMER, p22 Enjoy the fresh flavours of the season with this al fresco menu wwweasyfood.ie LETTUCE CELEBRATE, p28 In-season lettuce makes for the best-ever summer ads Easy Food 21 Enjoy the long Ment aie a aLagy this seasonally-led al fresco menu JUNEAU what’sin season? summer mens Serves 68 100ml extra-virgin olive oil Jule of lemon 2390 tins of puy or green ents, _‘Saltand block pepper fastest eet et Ted onion, died ‘Tak alarge bowl and ac a to i eke cry sere halved eoateacel Targe bunch of paleychopped 2A the remaining ingretiets and tesson wih et and Back pope Sito eter Porcine cleo Lae Oke ue Por aeving Ske 1665 st 2.8 sot, 359 1 tsp wholegrain mustard E tanse 0208 4 wwweasyfood.ie 24 Easy Food Serves 4 112509 pack of cherry tomatoes, halved ‘red pepper, deseeded and thinly sliced 1 red onion, thinly sliced, Handful of kalamata olives, pitted 2 gatlc cloves, rushed Yetsp dried oregano 2 thsp extra-virgin olive oil 12009 block of feta To serve, Fresh basil, tom Crusty bread or crostini 1 Preheat the oven to 200°C/180'C fanveas ‘mark 6. Add first six ingredients to shallow bbaking dish. Drizzle withthe ol and toss to combine 2Place the feta in the middle ofthe baking dish surrounded by all the vegetables. Bake {or 30 minutes until the cherry tomatoes burst and the feta melts, '2Add fresh basi leaves and serve with crusty bread or crostini for dipping Pe serving 7k, 13 (strat 64.99 Er Sp ges 2629p 29 re 0.089 Coe ear eas UP to 24 hours ahead of JUNE/AULY 2022 Serves 46 6 garlic cloves, peeled 100m! olive of, plus extra for serving ‘kg chicken pieces (we used thighs and drumsticks) 2lemons, sliced, plus extra juice for serving ‘Sea salt and freshly ground black pepper 11Pop all of the hers ine food processor, ‘add the garlic and blitz while slowly streaming in tho olive oil 2Combine the chicken pieces withthe wwweasyfood.ie sliced lemon and season well with salt end pepper. Pour over the herby oll. Cover and leave to marinate fo at least four hours, or ‘overnight if possible '3Preheat the oven to 190°C/170°C fanvas mark 5. ‘4Piace the chicken on a baking tray, skin side up, and roast for 20 minutes or until the skins crispy and the meats cooked ‘Leave the chicken to cool sightly before ‘adding lots of extra freshly chopped parsley. ‘An extra squeeze of lemon juice and a drizzle of alive oll is also recommended 2@G58 what’sin season? urine mens Serves 10.12 For the dough: 1g strong bread flour 2x 7g sachets of dred fast action yeast 20g sea salt, plus extra for topping 30g olive oil plus extra for greasing and topping {600ml warm water (you may need a litte extra) For the topping: “4 sprigs of fresh rosemary, leaves picked ‘red pepper, diced ‘yellow pepper diced 2 red onions, cut into 8 wedges ‘Leourgett, diced ‘Combine the flour, yeast and salt in a large mixing bow. Str to combine and ‘make a wel in the middle. Gradually pour the ole oil and warm water into the well, Continuously stiring and bringing in the flour as you goto form a rough dough, Leave fr 10 minutes. 2.Transter the dough toa flourdusted surface and knead for around 10 minutes, Cor until smooth and springy. Place the dough in a lightly greased bowl, cover with a damp tea towel and leave to prove ina warm place for round one hour, or until doubled in size. 3Meanwile lightly grease a large baking tray. Once the dough has risen, knock it ‘back and place on the oiled tay. Using your hands, spreadit out to cover the tray, then drizzle with olive oll, Use your fingers to push down into the dough to make lots of litle wells and cps. Scatter over the veggies and crizele with litle more olive ol, then season with salt. Cover witha tea towel and leave in ‘a watm place for another hour, or until doubled in size '5Proheat the oven to 220°C/200°C fan! ‘988 mark 7Once risen, push your fingers ‘dow into the dough again to make lots of litle wells and dips. Place in the hot ‘oven for 25.20 minutes, of until golden ‘and cooked through. Leave to cool slightly, crizzle witha lite oll and serve 2000 This is a very easy recipe that, came out really well tried using yeast in the past and it didn’t ‘work out but actually made this recipe more than once and itworked a treat each time. Tip: when putting the toppings on the focaccia, put more ‘on than you think you need, and plenty of sea salt! I made one with fennel and Gubbeen chorizo that was really ‘good as welll | did half the recipe as | didn't have a very large baking, tray but it came out perfectly and there was plenty that was polished off in school the next day! MELissA NT FHLRITHERRTR 26 Easy Food JUNE/ULY 2022 Sorves 4 2 tbsp olive oil 2 garlic cloves, crushed 2 tbsp fresh parsley, chopped, plus ‘extra for serving 2 shallots, diced ‘Salt and black pepper lemon 200g spinach 4cod filets (or other firm-bocted fish, such as salmon, trout o halibut) 12 cherry tomatoes, halved ‘Preheat the oven to 190°C/170'C far (gas mark 5. 2in.a small bow, mix the ove ci atl, parsley, shallot half @ teaspoon ‘wwweasyfood.ie of salt and a good pinch of pepper. Zest the lemon right into the bow! {keep it whole) Cut the lemon into thin sices. Tear or cutoff four 300m squares of ‘parchment paper. 4Pace a handful of spinach into the contre of each sheet, leaving space at the top and bottom. Top the greens with 4 fish fillet so that it runs vertical from top to bottom. Lightly season the fish with salt ‘SWith the back of @ small spoon, spread one-quarter ofthe gar and herb mixture on top of the fish 6 Lay two slces of lemon on top of the fish and scatter a few tomato halves around the fish 7 Fold the parcels by liting the right and what’sin season? sumimer mens left sides ofthe paper up and towards the centre, directly above the fish Tightly rol the two sides, folding as you {90 until you neary teach the fish. Roll ‘and tuck the ends undemeath the fish. '8Place each parcel ona baking sheet, arranging the fish to make sure the parcels won't come undone as they bate. ‘9Bake in the oven for 12-15 minutes unt the fish is fully cooked through and flakes easily with a fork. Serve warm witha squeeze af lerion juice and ‘some chopped parsey. Per saving 257, 29.1 sane. 780 O095% = oeleprate in-season lettuce makés for the’best-ever summer salads » what's inseason? lettuce BEST-EVER CHICKEN CAESAR SALAD Serves £6 2chickan filets “4nerange the Parma ham sices ona acto the sald Toss wll thence “hie of Hemon bokng tay and bake for-7 minutes until with more cessing to seve 2 gate cloves, crushed ers 100m ove of B5Add th mayo, rchoves, musta, Persia, 373 70 eh, 1070 ‘Salt and black pepper parsley, remaining lemon juice, half of Sth ty Spek Hap 11gTae 130 1 smal ciabatta oat the remaining parmesan and its of black 1509 parmesan wedge Pepper to. food processor and bitz wel e 4 seas of Parma ham Taste and adst the seasoning if needed 1005 mayonnaise Hest agile pan untl smoking Aanchoviesin oi Gree the chicken for 45 minutes par 1 tap Dijon mustard 0 until just cooked hen set ase ‘Smal haneful fresh parsley, chopped ‘Tim and discard any imp outside Zheads of romaine lettuce letuce leaves and trim the rest into bite-sized lengths. Sie the chicken into ‘Preheat the oven to 200°C/180°C fan! pieces and use a pesler to shave the ‘925 mark 6. Add the chicken to a bow! remaining parmesan into lage strips. ‘with half of the lemon juice, half of the To serve, combine the lettuce, croutons, ‘atl, a dizi of oll and some sat and Chicken and parmesan into large pepper Set aside, salad bowl and crizale with most of the ‘2Meanwtile, tear the ciabatta nto bite dressing. Crush up the exispy Parma ham ‘ized piecos.Tip onto a baking tray and drizze with the rest of the olve ol, Bake in the oven for 1015 minutes, tossing 2 few times, uni golden and crunchy. Finely grate about 40g cof the parmesan and sprinkle tis over the croutons you remave them from the oven, wwweasyfood.ie Easy Food 29) Va AVAXHOME? eee UC Ce chs fe oO reese eee oe oe Unlimited satisfaction one low price Cheap constant access to piping hot media Protect your downloadings from Big brother Safer, than torrent-trackers 18 years of seamless operation and our users' satisfaction Oy rey 4-43 Pie Ma a meolouls OTT) ONES da lelil tem (ola alo a EL We have everything for all of your needs. Just open https://avxlive.icu BEETROOT SALAD WITH CRISPY GOATS CHEESE Serves 4 11809 log of goats cheese 504 flour ‘egg, beaten '50g panko breadcrumbs 100g pecans 2 tbsp maple syrup 11x 4-pack cooked beetroot, quartered 1 thsp olive ol, plus extra for serving, 1 thsp balsamic vinegar Flaky sea salt and black pepper Vegetable oil, for pan-rying ‘Mixed lettuce (we love dark leaf lettuce {for this salad) 2 baby cucumbers, sliced 1Shce the goats cieese nto equal pieces, about one heaping teaspoon in size. Rall each siece of goat cheese into @ small, round ball. It helps to wear ‘isposable kitchen gloves to keep the ball neat and hands clean. Add the fou, egg and breadcrumbs wwweasyfood.ie to three separate bows. Linea plate or small ray with parchment paper. '3Foll each goats cheese ballin the flaur Until coated, then in the egg and finaly in the breadcrumbs. Place on the pate and. repeat with the cemaining cheese balls ‘4Piace the plate in the freezer for 20 ‘minutes; don't skip this step or the goats cheese balls may fall apartin the oll Preheat the oven to 180°C/160°C fanigas mark 4, Artange the pecans in an even layer ona baking tray. Roast inthe oven for five minutes until toasty: they may need another minute but be sure to keep an eye on them. When you are happy with them, remove from the oven and immediately pour over the maple syrup. ‘Stir quickly o coat and leave to cool Add the quartered beetroot, cil and vinegar to baking try. Season with sat and pepper and toss to coat. Roast inthe coven for 10-18 minutes, tossing once or what's in season?lettuce |) 4 ry twice as they cook. Remove from the ‘oven and set aside. ‘7Heat some vegetable olin a saucepan ntl it reaches a temperature of 190°C. ‘When hot, carefully lower 45 goat cheese balls into the ol Fry for 1-2 minutes, turning halfway through, unt light golden brown on all sides. ‘Carefully it cut the fied cheese and transfer to a cooling rack lined with kitchen paper. Sprinkle with flaky sea salt ‘9Dress the lettuce leaves ina dash ot clive ol, add to plates and layer up with roast beetroot, sliced cucumbers, pickled ‘onions, toasted pecans and warm goats cheese balls Drizzle wth lots of beetroot dressing and enjoy right away. Per sarving Shc, 3 t 829 saad, 293 fate 2p sup) Bp often, ee 0059 8e@090 Easy Food 31 ZESTY ITALIAN-STYLE DRESSING 150m! olive oil 2 tbsp white wine vinegar 1 tbsp lemon juice 2 gate cloves, crushed 1 shallot, diced 1 tbsp fresh parsley finely chopped 1 tbsp Italian seasoning ‘Salt and black pepper SERVE IT Use this to dress pasta salad, a mixed ‘green sala, or any salad that would go well with a vinaigrette-style dressing You can also use it a a marinade for chicken, beef, pork or seafood, or drizzle ‘tover grilled vegetables for exta flavour. BD) CAESAR DRESSING 2 garlic cloves, crushed anchovies 100g parmesan or Grano Padano cheese, grated. 100g mayonnaise Juice oft lemon Chopped parsley Black pepper SERVE IT ‘Aside from the classic salad, this is ideal in wraps, sandwiches or as a dip for corudités "4 ae HONEY MUSTARD. DRESSING 2 thsp wholegrain mustard 2 tbsp honey 1 clove gattc, crushed 100m! cider vinegar 200m rapeseed oil 50m water ‘Salt and black pepper SERVE IT This is best with a robust chicken salad, 1s the dressing fora warm potato sslad Corto dress greens served alongside a roast ham. 32 Easy Food sUNessULY 2022 what's inseason? lettuce Fr all dressings: ‘1A all ofthe ingrecients toa mixing bow and whisk unti combined, or puise in 2 food processor 2Use immediately or store in the reffgerator for up to two weeks, Shake or stir well bore using to prevent sepstion, BEETROOT CREAMY CORIANDER GINGER SOY DRESSING AND LIME DRESSING DRESSING “large cooked beetroot, grated 100m Grook yoghurt 2 hep toasted sesame oll 2 thsp mayonnaise 50m! olive oil ‘4.thsp vegetable/rapeseed oil 2 thep lemon juice 2 thsp lime juice, freshly squeezed 2 tbsp soy sauce ‘tsp Dijon mustard 2large handfuls of fresh coriander, 2.3 tbsp tice vinegar 1 galic clove, crushed chopped ‘1thsp maple syrup ‘Salt and black pepper 1 garlic clove, rushed 1 gate clove, crushed ‘tsp honey 11thsp ginger, peeled and grated SERVE IT ‘Atep dried oregano ‘Yea red chill finely chopped We love this in the goats cheese salad on Yetsp salt ‘tbsp sesame seeds, p31, butt also makes a perfect dp for vegetabies SERVE IT SERVE IT “This creamy green dressings the perfect Tiss perfect witha cold noodle or rice summery accompaniment 1 giled sola. Fora creamer dressing, add 1 tosp Chicken, fish orstesk. as well as with tahini or cashew nut butter roasted vegetables, potatoes o ce I's lovely with crunchy green salads or any Mexican-nspired meals, wwweasyfood.ie Easy Food 33 PAN-FRIED COD WITH PEAS BONNE FEMME Serves 2 2 ep sunflower oil 2rashers of rindless smoked streaky bacon, cut into small pieces 1 shallot or small onion, very finely sliced 1 garlic clove, crushed 21409 cod fillets Salt and black pepper "40g frozen peas 200m chicken stock, made with 1 of a stock cube 2 Little Gem lettuces, thickly shredded 2 tbsp eréme fraiche To serve: Fresh parsley, chopped Crusty bread “1 Heat half ofthe sunflower olin a medium non-stick frying pan over a medium-low heat. Add the bacon, shallat and gate. Cook ‘gently sting, for two minutes. Remove and set aside, increase the heat to mediunhigh and add the remaining ol. Season the cod with salt and black pepper. Place skn-side down in the pan for three minutes, then flip over. ‘3 turn the bacon mixture to the pan. Add the peas and stock and bring toa simmer. Cook fora further two minutes, then add the. lettuce and créme fraiche. Cook for@ couple ‘minutes more, string occasionally, until the fish is just cooked and the letuce has wilted. amish with chopped persey and serve with bread to mop up the delicious broth, e000 BAKING RECIPES AND TIPS FOR WHEN IT'S TIME TO TREAT YOURSELF 36-42 IN THIS SECTION, MARVELLOUS MASH-UPS, p44 Like they say, two desserts are always better than one.. wwweasyfood.ie WIBBLE, WOBBLE JELLY ON THE PLATE!, ps6 Recipe developer and food stylist Shannon Peare is set to share her tips on working with gelatine Easy Food 35, JUNE/sULY 2022 36 Easy Food Essykood i i Ss a TEST KITCHEN — WORKING W Sears nae Anyone who knows me knows I am a jelly fiend! ‘What is gelatine? Golatine is derived from animal collagen ‘and is used to set desserts lke panna cotta, marshmallows o fut jelies. Geatine ‘comes in two forms: sheevieaf gelatine ‘and powder gelatine, Both types are flavourless, odourless and clear. You can ‘also buy pre-flevoured futjelies that come in block or powdered form. Both work very ‘well fr creating a set and fim eliy-tke Bloomin’ gelatine! ‘Whether you're using leaf or powder gelatine, you need to "bloom itor bring itto life 80 itcan absorb as much water as possible, before adding it into your recipes, You do this by letting the golatine set in ‘cold water for 3-5 minutes, Powdered ‘gelatine is ready ee ree, Powdered gelatine ‘expended, and is ready when it leat gelatine is ' ready wnent_ 88 “bloomed” or has relaxed and expanded, and leaf eee gelatine is ready Powdered pectnscan When it has relaxed be added right and softened. to recipes, whereas leat ‘gelatine needs to be squeezed before being added. To do this, simply pick up the leaf gelatine and squeeze out as much ‘water as possible before adding it to a hot liquid to dissolve. You can use just about ‘any liquid your recipe cals forn this stage, ‘rom fruit and vegetable juices to cream ‘and milk (ust note, gelatine takes about ‘twice 2s long to cissolve in cream or milk ‘sit does ina thinner quid, Allow the liquid to cool before adding ito the rest of ‘your recipe. It's to0 hot when added, it ‘can set in lumps when it comes in contact ‘withthe other, colder ingredients, ‘Work quickly but don't worry! Gelatine starts to work pretty quickly once it's added into the recipe, so be sure the mould you're using is ready and waiting. I itdoes start to set up and you'te not quite feady, you can re-heat the base to soften the gelatine again. Tis won't damage the ‘gelatine or its ability to make your recipe soli, Firm factor ‘The firmness of your final product depends ‘on two factors: the ratio of water to ‘gelatine and the temperature: "Use 1 tbsp powdered gelatine 10 470m ‘wate for standard firmness. Decrease or inerease the water or atherligud fo your recipe's needs. #1259 block flavoured gelatine needs 285m boing water, followed by 285ml ‘cold water, ‘*1f you are using leaf gelatine, 1 thsp ordered gelatine equals 4 sheets of leat gelatine ‘Unmoulding ‘Tomake the unmoulding easy, you must Cl your mould before you add your liquid jelly I's best to use an unflavoured ol ike sunflower, vegetable ol or spray ol. You ek don't want to overdo it with the oll as you don't want an oly film atthe top of the final ely. When unmoulding, dip the mould into waim {not hot) water tothe depth ofthe gelatine for 5-10 seconds, loosen ledges with a knife or spatula, then carefully tunmould. Return the unmoulded dessert to the fridge for 20 minutes to firm back up. To easily centre a mould on a plate, rinse the plate with cold water before unmoulding the jelly onto it-This way, you can easily slide itinto the right position Storage Always store gelatine based desserts covered and inthe fridge. You can remove ‘them just before unmoulding or serving ‘Two hours of ching should be enough for standard clear moulds, while it may take up te four hours for those with additions like fruit or cream. Layered gelatine will take longer since each ayer must be individually shld and firmed before edding the next layer Plant-based alternative? If you do not want to use animal based gelatine, there are other great options. The ‘most popular types of plant-based gels are ‘Agar Agar of Kanten. These gels have baen Used in Asian-style cusine for generations and are widely available in both health food stores and Asian markets, They are extracted from a type of seawoed and work ina simi way to traditional gelatin, the differences being in the amount you wil need and the way in which you dissolve or “bloom” itbefore adding to your recipes. ~ Serve 8-10, 250g digestive biscuits {809 pecans, toasted 2 thsp desiccated coconut 140g butter, melted, 5 gelatine leaves 125g cream cheese, at room. temperature 1 tsp vanilla extract 100g caster sugar 100g mascarpone 2 tap milk 250ml red wine 250g fresh or frozen mixed berries To serve, Fresh berios 38 Easy Food 1 Grease and line a 22em fluted tart tn 22 food processor, add the biscuits, pecans and the coconut, then pulse uti the nuts are finely chopped and mixture is ‘well combined. Strin the butter until the mix resembles wet sand '3Spoon the biscuit mix into the tin, spread ‘and press the mixture firmly over the base land up the sides ofthe tin, Refrigerate for 30 minutes or unti firm, ‘4S0ak one gelatine leaf in a bowl of cold ‘water for five minutes or until sotened, ‘5 Meanwhile, n a bowl, best together the cream cheese, vanila and half ofthe sugar until smooth. Add the masearpone and ‘beat until combined. {Heat the mi ina smal saucepan over a ‘medium heat unti hot. Squeeze the excess iquid from softened gelatine lea and add tothe hat milk. Stir until dissolved. 7 Fold the milk mixture into the cream cheese mixture until smaoth, Spread over tart shell and refrigerate for one hour or until set. ‘8Combine the wine, 80m of water, beries and remaining sugar in a small saucepan ‘over a high heat. Bring tothe bol. Reduce heat to low and simmer for five minutes or until reduced sight, Tansfer the wine mx to a heatproof dish ‘and set aside to coo! eomplately. Strain and discard the fut. 10 Soak the remaining gelatine leaves in a bow! of cold water fr five minutes or until softened 11 Heat 60m of the wine mixture in a ‘small saucepan over a medium heat. Squeeze the excess liquid from the softened gelatine and add to the hot wine mixture, Stir uni dissolved, then stir into the remaining wine mixture. 12 Carefully pour over the back ofa spoon ‘onto the cheesecake layer. Place in the fridge for two hours or unt set. 13 Decorate with some fresh berries before serving ‘ate (1p supe, 5p protein, 259 fe, 0.2699 sary sweet treats gelatine wwweasyfood.ie Easy Food 39 INENULY 20220 sweet treats gelatine TROPICAL Serves 4 LIES 4 passion fruits 4 sheets of lea gelatine 200m! tropical juice 200m! coconut water 2 thsp sunflower ol, for greasing To serve: Whipped cream 1 passion fruit Desiccated coconut, toasted, ‘1Cut the passion fruits in half, scoop out the pulp and seeds into a siove set over a ‘measuring jug. Using the back of @ spoon, press down on the pulp to push the juice through the sieve, You should end up with ‘about S0ml of liquid. Discard the seeds. 2Scak the gelatine shoets in a bow of cold ‘water for ive minutes or until softened. ‘3 Meanie, top up the passion frutjuice ‘with the tropical juice until you have 360m! of liquid in total 4in a smal saucepan over a medium-ow heat, warm the coconut water until the liguid is justat simmering point. Remove from the heat and set ase. ‘Gently squeeze the gelatine leaves to remove excess water, then add to the pan ‘and allow to melt, string with a wooden spoon. Leave to cool fora few minutes. ‘6Pour the cooled gelatine mixture into the jug of passion fruit and tropical juice and stir wel tocombine. ‘TDivide the mix between four gasses and leave to set the fridge for six hours or overnight if possible, '8T0 serve, pine on some fresh cream, top ‘with some passionfruit pulp and toasted desiccated coconut Per serving 25, 739 039s 12.908 Rdg stges 29 ren, 209 fre, 006%9 sour 20095 wwweasyfood.ie Easy Food 41 MouITO Serves 4 15g fresh mint, plus extrafor the lly Tina saucepan over a high heat, heat Juice and zest of 3 limes 160m| of cold water, the mint and ime 12g powdered gelatine zest. Place over a high heat and bring 1 tbsp caster sugar ‘0 the boll. Reduce to simmer for five 2 tbsp white rum ‘minutes to allow it to infuse ‘Soda water 2Strain into a large measuring jug and ‘Sprinkle over the povidered gelatine. Whisk To serve; Until the gelatine has dissolved Lime slices ‘Dissolve the sugar inthe lime juice, then Fresh mint leaves ‘add to the gelatine along with the white rum. Whisk well 4Top up with soda weter until ou have 570m So four margarita glasses, add some ‘resh mint leaves and pour inthe jelly mix ‘Allow to set in the fridge for at lest eight hours. Decorate with some lime slices and {rash mint to serve, Per seving Scalp t ssa 8 te (guess O49 proen, 69 re, Og soaker C8005" 42 Easy Food sUNessULY 2022 ELDERFLOWER PROSECCO Serves 8 For the cream layer: Sunflower oil for greasing 200m! double cream 50g caster sugar 50m! elderflower cordial 2 gelatine leaves For the raspberry layor: ‘175g caster sugar Juice 1 ime {200g raspberries, plus extra to serve 8 golatine leaves 400m! prosecco wwweasyfood.ie ‘Lightly grease eight 125m jal moulds or lasses with sunflower ol ina large saucepan over a low heat, add the cream, sugar and elderfiower cordial Heat until the sugar has dissolved '3S0ak the two gelatine leaves in cold ‘water for five minutes until sof, then ‘squeeze out ary excess water and add to the warm cream, 4'tirto dissolve, then divide equally ‘among the jelly moulds. When cool, transfer to the fridge to set for atleast one hour Bln large saucepan over a low heat, add the sugar forthe raspberry layer with 250ml water. Stir until the sugar has dissolved completely. Simmer gently for 10 minutes more unt light and syrupy. Pour into @ measuring jug and add the lime juice; you should have ‘bout 275m sweet treats gelatine 7Pour the syrup back into the pot end add the raspberties. Heat over alow heat and. 00k gently until the raspberries are soft 'BRlomove from the heat and eave to stand for about 10 minutes. While stil warm, Pour the mixture through a sieve '8Soak the eight golatine leaves in cold water for five minutes until sof, then squeeze out any excess water and add them to the strained syrup. Sti to dissolve the gelatine completely. Pourin the prosecco until you have about 800m! quid in total 40 Check the elderfowor cream has set; if 50, divide the raspberry jlly mixture among the moulds. Retum tothe fridge and leave overnight to set 1110 serve, relesse the jelies from their ‘moulds by briefly dunking them in hot water and turing out onto plates. Serve. with fresh raspbercies. szkel 1 ft129sotssted, 3199 cate Dep erata, Oe, 012 2084 Easy Food 43 Oreo Makes 16 squares For the biscuit base: ‘3 xsleeves of Oreos (450g total) 100g unsalted butter, melted For the carame!: 200g unsalted butter 3 thsp light brown sugar 4 thep golden syrup 143979 tn of condensed milk tsp sea salt the topping: 200g milk chocolate 1009 Oreos, chopped ‘Line @ 206m square tin with non-stick parchment paper 21a foad processor, add the Oreos and blitz to fine crumb, Add the melted butter ‘and bltz again until it resembles wet sand, '3Pour the Oreo mix into the prepared tin and press into an even layer. Leave to chil in the fridge. 4na large saucepan, add al ofthe caramel ingredients. Melt over a medium heat unti ‘the sugar has dissolved, str continuously 10 keep it from burning '5Once the sugar has dissolved, increase ‘the heat and bring tothe boll. Bol for 5 ‘minutes, sting constant, so thatthe ‘mixture doesn't catch, The mix should bbe @ dark golden colour and a fudgy consistency. {Pour the caramel onto the Oreo base and leave to set for one hour in the fridge. 7.Once the caramel has set, melt the chocolat inthe microwave in 20-second bursts, sting betwaen each interval, until fully melted {8Pour the chocolate on top and sprinkle with chopped Oreos. Leave to setin the {fidge for 16 minutes. Use a sharp knife to cut nto squares and serve e900 Biscoff Serves 8 600ml double cream, 40g sugar tsp vanilla 150g Biscoft spread, melted 300ml strong espresso, cool 1004 lady fingers 200g Lotus biscuits To decorate: Biscoff spread, melted Cocoa powder Lotus biscuits, rushed ‘lina mixing bowl, whisk the cream, sugar, vanila and two tablespoons of Biscoff spread until thiok. 2 Pour the cooled espresso into a shallow dish, Dip both sides of each lady finger into the coffee and arrange into the base of a 20am square dish. Spoon a layer ofthe eream ‘mipture on top and drizzle wth the melted Biscot spread. '3Dip each Lotus biscuit inthe coffes and layer (on tp of the cream. Add the remsining cream, rvixture, 4 Refrigerate fora minimum of one hour, oF ‘overnight if possible. '5Diizzle more Biscoff spread on top and ‘Sprinkle wit crushed Lotus biscuits. Dust with ‘some cocoa powder before serving Par sanding $03, 38 9 ft state 36.89 cas, ‘tg suet, 259 ote, 0.35 fe, DOs 8@se0

You might also like