Goodtoknow Recipes - August 2014

fabulous

FIRE UP THE BBQ!

Easy meals your family will love

DINE LIKE THE QUEEN! Posh afternoon tea for less

Simple treats for the kids

to make

FROZEN& FUN!

10 low cal takeaway menus Fresh Italian dishesSimple buffet ideas for all 6 delicious super salads

Banoffee cheesecake

Cherry sponge Lemon layer bake

FRUITY& LIGHT

Perfect to make and take to a picnic

Mealsfrom 45p

ONLY 2.40

AUGUST 2014

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The sun is shining and here at goodtoknow Recipes were celebrating with friends, family and outdoor eating galore. Why not try one of Bill Grangers hearty Italian dinners (page 36) family meals that will leave you with JSLHUWSH[LZHSSYV\UKHUKUPZO^P[OHZLHZVUHSILYY`sensation by Rachel Allen (page 16)? There are also frozen treats to wow the kids (page 30), a menu for a summer buffet (page 60), and new ideas for your barbecue (page 19). Eating light? Dont worry! Weve made over all your favourite takeaways, from burgers to curries, all low-cal and guilt free (page 68) enjoy! THE GOODTOKNOW RECIPES TEAM

3

18 66

73 30

WHATS FOR DINNER?

7 Save time 20 meals in 30 minutes

MONEY SAVERS

26 Budget meals from just 45p a head 28 Take a jar of peanut butter and whip up these sweet and savoury treats

WERE LOVING

16 Cook like a star! Rachel Allens mouthwatering summer berry sweets 20 Beef up your barbecue with these sizzling new ideas 36 Italian made easy with Bill Granger64;LH[MVYHX\LLU

KIDS IN THE KITCHEN

30 Time to chill with lollies and ice creams

CAKE CORNER

40 Victoria Threaders Balloon Cupcakes42 Two delicious cherry bakes 44 Youve been busy! Your baking successes this month46 Monikas Ice Cream Cookies

ITS THE WEEKEND

50 A menu for a family feast 54 Easy inspiration for the weekend 58 Learn to make Lemon Layer Cake 60 A menu for a summer buffet

HEALTHY KITCHEN

68 Takeaways made lighter!

AUGUST ONLINE

81 Whats happening on our website

6 OF THE BEST

74 Summer salads

AUGUST STAR

82 If you make only one thing this month: Fruity Layer Cake

PLUS

15 Next Big Thing: Ice Cream Sandwiches24 Food News: The latest in the kitchen48 Subscribe to goodtoknow Recipes80 Whats coming next month 83 Quick Recipe Finder

Whats inside?

Iced Strawberry Meringue Cake

Burmese Chicken Noodle Curry Strawberry Shortcake Ice Cream

+HYR*OVJVSH[L:X\HYLZ

Welcome

Its good to know how to......Keep the kids cool...Eat alfresco...Serve summer salads

4

9

11

77

Hot Steak Salad

Griddled Harissa Lamb with Crisp Radish Salad

Greek Goodness Pasta Salad

21

27

23

Rum-glazed Griddled Pineapple

31

15

35

Cheats Mint Choc Chip Ice Cream

Double Choc Cookie Sandwiches

Raspberry Ripple Ice Cream Wafers

Chilli Chicken Wings

Easy Chicken Pittas

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With thanks to Lisa Collins, Heather Cupit,

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Thanks to the goodtoknow Facebook fans featured in this months issue

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A word about our recipes Cooking times and temperatures are as accurate as possible but may vary always use your own judgement when cooking. Use large eggs, unless otherwise stated. Pregnant women, the elderly, babies and toddlers, and people who are unwell, should avoid eating raw and partially cooked eggs. While every care is taken to ensure all the recipes work, we cannot take responsibility for their success.

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20 meals inDont waste the long, warm evenings in the kitchen. Get dinner on the table fast and enjoy more time with your family, with these speedy summer suppers

TWENTY MEALS

Thai-style Prawns TAKES 15 MINS SERVES 4

Add subtle Thai avours to this seafood special.

Chicken, Mushroom & Tomato Pizza TAKES 30 MINS SERVES 2

Forget shop-bought

pizza this homemade

one is a winner.

1 Pre-heat the oven to 200C/Gas 6. Heat 1tbsp olive oil in a large frying pan and saut 150g chestnut mushrooms, sliced, for 10 mins, or until softened and golden. 2 Place 1 large pizza base (25cm) on a baking sheet. Spread with 500g passata, leaving a small border. Scatter with the cooked mushrooms, 100g cooked chicken, torn, 125g mozzarella, sliced, and 150g cherry tomatoes. 3 Bake in the oven for 10 mins, or until the base is crisp and golden and the cheese is bubbling.Top with a handful of rocket and scatter with 25g Parmesan, grated.

Spicy Chicken Stack TAKES 20 MINS SERVES 3

The kids will love this protein-rich after-school snack.

JOPJRLU[OPNOSSL[ZZSPJLK-1tsp mild chilli powder Salt and freshly ground black pepper 2tbsp rapeseed oil YLKWLWWLYKLZLLKLK and sliced NT\ZOYVVTZZSPJLK200g can of chopped tomatoes 4 wholemeal tortillas[IZWJOVWWLKJVYPHUKLYto serve

14P_[OLZSPJLKJOPJRLUSSL[Zwith the chilli powder and some salt and freshly ground black

pepper. Heat 1tbsp rapeseed oil in a large frying pan and fry the chicken for 3 mins, stirring. 2 Add the sliced pepper and mushrooms and fry, stirring, for a further 5 mins. Stir in the canned chopped tomatoes and cook for a further 2 mins.3 Meanwhile, brush the tortillas with the remaining oil and fry for 30 secs on each side in a clean frying pan. 4 Spoon the chicken mixture onto 2 of the tortillas. Top with the other 2 tortillas. Press down, cut into wedges and scatter with the chopped coriander to serve.

Gammon & Sausage Paella TAKES 30 MINS SERVES 4

This one-pot meal is colourful and comforting.

1tbsp olive oil VUPVUWLLSLKHUKYV\NOS`chopped NHYSPJJSV]LZZX\HZOLK225g smoked gammon Z[LHRMH[YLTV]LKHUKJ\[into cubes ZWPJ`WVYRZH\ZHNLZthickly sliced 1tsp smoked paprika 300g short grain paella rice 7PUJOZHMMYVUPUM\ZLKPUHlittle water 1.1ltr pork stock Salt and freshly ground black pepper VYHUNLWLWWLYKLZLLKLKand chopped NNYLLUILHUZ[HPSZremoved

1 Heat the olive oil in a large, shallow pan. Add the onion and garlic, and cook until starting to soften. Add the gammon and sausage, and continue to cook until browned. 2 Add the paprika and paella rice. Cook, stirring, for 1-2 mins. Add the saffron in water and the stock, season with salt and freshly ground black pepper, and stir well. 3 Add the pepper and beans. Bring to the boil and simmer for 20 mins. Add more stock as it becomes absorbed, stir and then leave to absorb the H]V\YZ:LY]LHZZVVUHZ[OLrice is tender and the liquid has been absorbed.

2tbsp olive oil YLKWLWWLYULS`ZSPJLKNIHI`JVYUZSPJLKJTWPLJLVMYVV[NPUNLYpeeled and chopped NHYSPJJSV]LZJY\ZOLKSHYNLYLKJOPSSPKLZLLKLKHUKULS`ZSPJLKI\UJOVMZWYPUNVUPVUZtrimmed and sliced NTHUNL[V\[ZOYLKKLKGrated zest and juice of 1 lime [ZWJVYUV\Y[ZW;OHPZOZH\JL350g cooked tiger prawns1tsp caster sugar 250g The Lake District Dairy Co. Quark

2tbsp chopped coriander *VVRLKIHZTH[PYPJL[VZLY]L

1 Heat a large non-stick wok or frying pan and add the oil. When hot, stir-fry the red pepper and corn for 1 min. Add the ginger, garlic, chilli, spring onions and mangetout, and stir-fry for 1 min.2 Mix the lime zest and juice PU[VHWHZ[L^P[O[OLJVYUV\YHUKZOZH\JL(KK[V[OLWHUwith the prawns and sugar. 3 Stir well and continue cooking until the prawns are hot. Stir in the quark and coriander, and gently heat until hot. Serve with cooked basmati rice. ww

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You can also use up other cooked

meats and leftover veg on

this pizza

9TWENTY MEALS

TAKES 20 MINS SERVES 1

This indulgent salad is easy to throw

together a real everyday treat.

3tsp olive oil 125-150g piece of sirloin steak Salt and freshly ground black pepper NHYSPJJSV]LOHS]LKZTHSSYLKVUPVUJ\[PU[V[OPU^LKNLZ`LSSV^WLWWLYKLZLLKLKHUK cut into chunks 4-5 asparagus spears Handful of spinach leaves A few Parmesan shavings

For the dressing: [IZWIHSZHTPJVY^PUL]PULNHY or lemon juice 1tsp Dijon or English mustard 1tbsp olive oil

1 Rub 1tsp of the oil over the steak, and season well with salt and freshly ground black pepper. Heat a griddle pan or frying pan and, when its really hot, add the steak and garlic halves. Cook for 2-3 mins, then turn the steak and cook for a further 2-3 mins, depending on the thickness and how you like it done. Wrap

the steak and garlic in foil and set aside. 2 Put the remaining oil in a bowl, add the onion wedges, yellow pepper and asparagus, and turn to coat. Put the veg on the hot griddle and cook for 8 mins until tender, turning to char. 3 To make the dressing, whisk together the vinegar or lemon juice, mustard and olive oil with some salt and freshly ground black pepper. 4 Put the spinach leaves on a warm plate and add the veg. Slice the steak thinly across the grain and arrange on top. Drizzle with the dressing and scatter with Parmesan shavings. Serve with griddled new potatoes, if you like.

Hot Steak Salad

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Use a good cut of meat to get the most from

this flavoursome salad

Red Pepper & Rose Harissa Wild Rice With Summer VegetablesTAKES 15 MINS SERVES 4

Spice up your rice with this deliciously spicy red pepper and rose harissa sauce.

10

350g long grain and wild rice (mixed) 4tbsp olive oil YLKVUPVUWLLSLKHUKULS`JOVWWLK100g frozen peas 1 jar Belazu Red Pepper & Rose Harissa Sauce OHUKM\SZVMULS`JOVWWLKIHZPSSLH]LZSea saltNIHI`JV\YNL[[LZ[YPTTLKHUKJ\[ PUSLUN[O^H`Z

125g asparagus tips, trimmed NIHI`JHYYV[Z[YPTTLKHUKZSPJLK PUSLUN[O^H`Z

1 Cook the long grain and wild rice according to packet instructions. Drain and set aside. 2 Heat 2tbsp of the olive oil in a large pan over a medium heat. Cook the onion for 3-4 mins, stirring occasionally, until golden. Add the rice, peas, red pepper & rose harrisa sauce, basil

leaves and a pinch of salt. Mix everything together well and set aside. 3 Meanwhile, heat a griddle pan over a high heat. Put all the vegetables in a mixing bowl with the remaining oil and a pinch of salt, and toss to coat well. Griddle the vegetables in batches, for 3-4 mins each side, or until charred and tender. 4 Spread the rice out on a patter and top with the griddled vegetables. Serve immediately.

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Harissa is an aromatic paste widely used in North African and

Middle Eastern cuisines

Griddled Harissa Lamb with Crisp Radish Salad TAKES 25 MINS SERVES 4

North African spices are the perfect match for rich lamb.

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[ZW)HY[)SLUKZ/HYPZZH[IZWVSP]LVPS4 New Zealand lamb leg Z[LHRZGrated zest and juice VMVYHUNL[ZW^OP[L^PUL]PULNHY2 fennel bulbs, quartered HUK]LY`[OPUS`ZSPJLKSHYNLJHYYV[ZJVHYZLS`NYH[LKYHKPZOLZ[OPUS`ZSPJLKN^H[LYJYLZZ1tsp Bart Nigella Seeds 1 Mix the harissa with 1tbsp of the olive oil, and brush over

the lamb steaks. Cook the steaks in a griddle pan or on the barbecue for 2-3 mins on each side, or until nicely browned but still a little pink in the centre.2 To make the dressing, mix together the orange zest and juice, white wine vinegar and the remaining olive oil. 3 Put the fennel, carrots, radishes and watercress in a large serving bowl. Pour over the dressing, scatter with the nigella seeds and toss together. Serve immediately with the cooked lamb.

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TWENTY MEALS

Macaroni Cheese Pancakes TAKES 20 MINS SERVES 4

The kids will go wild

for this cheesy treat.

1 Cook 200g macaroni in boiling salted water for 10 mins, or according to packet instructions. Leave to cool. 2 Put 60g self-raising V\Y in a bowl and mix with HWPUJOVMZHS[. In a separate bowl, whisk 175g milk with 1 egg, [OLUHKKP[[V[OLV\YWhisk until smooth. Add 1tsp mustard. Grate N*OLKKHYand add a handful to the batter. Stir to combine. 3 Heat a little oil or butter in a medium frying pan. Add a generous ladle of the batter, swirl to spread around the base of the pan and cook on one side. 4 Scatter a handful of cooked macaroni onto the uncooked batter, then cover with a handful of the grated Cheddar. Carefully turn the pancake so the batter cooks and the cheese gets crispy. Serve straight from the pan, crispy side up.

Chiang Mai Beef Curry TAKES 20 MINS SERVES 2-3

If you dont have any sh sauce, use 3-4tbsp soy sauce and a little sugar, to taste.

1tbsp vegetable oil VUPVUWLLSLKHUKJOVWWLK3 garlic cloves, peeled and ULS`JOVWWLK[IZWYLKNYLLUVY`LSSV^;OHPJ\YY`WHZ[L250g sirloin steak, trimmed VMMH[HUKZSPJLK[OPUS`1 red pepper, deseeded HUKZSPJLKSLUN[O^H`Z100g snake beans or green ILHUZJ\[PU[VZOVY[SLUN[OZHUKISHUJOLKMVYTPUZIHI`Z^LL[JVYUISHUJOLKfor 2-3 mins RHMYSPTLSLH]LZ

1tsp palm or brown sugar 2-3tbsp black bean sauce Juice of 1 lime [ZW;OHPZOZH\JL-YLZOS`NYV\UKISHJRWLWWLY/HUKM\SVM;OHPIHZPSSLH]LZHUKTPU[SLH]LZULS`ZSPJLKRice or noodles, to serve

1 Heat a large wok over a medium heat. Add the oil and cook the chopped onion and garlic for 2 mins. Add the Thai curry paste and fry for 2 mins, stirring. Push the onion mixture to one side of the wok.

2 Increase the heat and add the beef strips, spreading them out in the pan. When browned on one side, turn over 2 mins cooking should be enough. 3 Add the red pepper, beans and corn, and mix well. Stir in [OLRHMYSPTLSLH]LZZ\NHYblack bean sauce, lime juice, ZOZH\JLHUKTS^H[LYVYmore if you like a looser sauce). 4 Bring to a simmer for 2 mins. Stir in plenty of black pepper, then sprinkle with the basil and mint leaves. Serve immediately with rice or noodles. W

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Mushroom & Goats Cheese TortillaTAKES 25 MINS SERVES 4

This veggie feast can be served hot or cold ideal for lunchboxes.

NTP_LKT\ZOYVVTZZ\JOHZJOLZ[U\[ZOPP[HRLV`Z[LYHUKI\[[VU2tbsp olive oil1 onion, sliced NHYSPJJSV]LZJY\ZOLK8 eggs, beaten :HS[HUKMYLZOS`NYV\UK black pepper [IZWMYLZO[O`TLSLH]LZ:THSSI\UJOJOP]LZULS`JOVWWLKNNVH[ZJOLLZLKPJLK or crumbled Seasonal salad, to serve

1 Pre-heat the oven to 200C/ Gas 6. Roughly slice the larger T\ZOYVVTZZTHSSVULZJHU be left whole). Heat a non-stick oven-proof frying pan and fry

the mushrooms in the olive oil for 6 mins, or until golden. Add the onion and garlic and cook over a medium heat for a further 4 mins, or until softened. 2 Season the beaten eggs with salt and freshly ground black pepper. Add to the frying pan, along with the thyme leaves, most of the chives and the goats cheese. Cook until the eggs have just set around the edges. 3 Transfer to the oven and cook for 6-8 mins, or until the top is golden and bubbling, and the eggs are set. Slide out onto a plate and sprinkle with the remaining chives. 4 Cut the tortilla into slices and serve with a seasonal side salad. De

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Chicken Fusion Salad TAKES 30 MINS SERVES 2

A fresh, healthy recipe to use up your Sunday roast leftovers.

Quorn Tagine TAKES 25 MINS SERVES 4

Youll be well on your way to your seven-a-day with this veggie-packed supper.

Mexican Chicken Fajitas TAKES 20 MINS SERVES 4

Shortcut spices make this dish handy for busy evenings.

150g Thai rice noodles1 large carrots, peeled cucumber, sliced 2 Little Gem lettuces5 sprigs of fresh mint 250g cooked chicken, shredded1 small red chilli, deseeded HUKULS`ZSPJLK2-3tsp sesame seeds, toasted

For the dressing: [IZWULS`NYH[LKNPUNLY1 small red chilli, deseeded HUKULS`JOVWWLK3tbsp red wine vinegar[IZWZV`ZH\JL3tbsp vegetable oil3tbsp sesame oil

1 Spread the noodles out in a large dish and cover with boiling

water. Leave for 15 mins, stirring occasionally with a fork or tongs. 2 Peel the carrots into long, thin ribbons. Place in a large bowl with the cucumber slices.3 To make the dressing, mix all the ingredients together. 4 Drain the noodles, refresh under cold water and drain again. Add to the carrot and cucumber with the dressing. Mix with your hands. Add the torn outer leaves and quartered hearts of the lettuces. Tear the bigger mint leaves and mix in. 5 Spread the salad out on a platter. Mix the chicken with the rest of the dressing and arrange on the salad. Garnish with the smaller mint leaves and sliced chilli. Scatter with the toasted sesame seeds, to serve.

2tbsp olive oil YLKVUPVU[OPUS`ZSPJLK350g Quorn Meat Free Chicken Pieces 2 garlic cloves, crushed tsp ground cumin 1-2tbsp (heaped) harissa paste (depending on how OV[`V\SPRLP[75g dried apricots, chopped400g tin of chopped tomatoes`LSSV^WLWWLYKLZLLKLKand chopped 1 red pepper, deseeded and chopped :HS[HUKMYLZOS`NYV\UKblack pepper

400ml hot vegetable stock400g tin of chickpeas, drainedNJOLYY`[VTH[VLZOHS]LK200g couscous2tbsp chopped coriander, plus extra to garnish

1 Heat 1tbsp of the olive oil in a large saucepan, and cook the onion for 5 mins, or until starting to soften. Add the Quorn pieces, garlic, cumin and harissa, and cook for 1 min. 2 Add the apricots, tomatoes and yellow and red peppers, and stir. Season with salt and freshly ground black pepper,

then pour in the stock. Bring to the boil, then cover and simmer for 5 mins. 3 Add the chickpeas and cherry tomatoes, and cook until the vegetables are just tender. Adjust the seasoning. 4 Coat the couscous grains with the remaining olive oil and a little salt, then add 200ml boiling water, stir, cover and set aside for 10 mins for the grains to absorb the liquid.5 Stir the chopped coriander into the tagine. Serve with the couscous, garnished with extra coriander leaves.

1 Schwartz Mexican Fajitas Flavour Shot 450g boneless, skinless chicken breasts, sliced into thin strips 1 red onion, peeled and [OPUS`ZSPJLK1 green pepper, sliced1 red pepper, sliced1tbsp tomato pureFlour tortilla wraps, sour cream, guacamole and tomato salsa, to serve

1 Stir the contents of the Schwartz Mexican Fajitas

Flavour Shot, then spoon it into a large frying pan with the chicken strips. Stir to coat, then set over a medium heat. 2 Gently fry the chicken for 6-7 mins or until cooked through. Add the sliced red onion, green and red peppers and tomato pure, and continue to stir-fry for a further 4-5 mins, or until all the ingredients are cooked and golden.3:LY]LH[VUJL^P[O[OLV\Ytortillas, sour cream, guacamole, and tomato salsa, and invite WLVWSL[VSS[OLPYV^U^YHWZ

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Sausages with Red Onion Gravy & Sweet Potato Mash TAKES 30 MINS SERVES 4

Sweet potatoes make a

tasty, nutritious mash.

1 Cook 750g sweet potatoes, peeled and diced, in boiling water for 10-15 mins until tender. 2 Meanwhile, fry 8 pork sausages in a dry frying pan or cook under the grill for 10 mins, or until cooked and golden. 3 Meanwhile, heat 1tbsp Z\UV^LYVPS in a pan. Add 1 red onion, cut into thin wedges. Cook over a medium heat for 5 mins, or until softened. 4 Stir in 1 concentrated ILLMNYH]`WV[, 3tbsp balsamic vinegar and [ZWJVYUV\Y mixed to a paste with 2tsp cold water. Add 300ml hot water and bring to the boil, stirring, until slightly thickened. Simmer for a further 5 mins. 5 Drain the sweet potatoes and mash with 30g butter and 3tbsp milk. Season with salt HUKMYLZOS`NYV\UKblack pepper. Serve with the sausages and red onion gravy.

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TWENTY MEALS

An Italian-inspired dish made from simple storecupboard staples


Sardines are cheap and easy to prepare,

but so full of avour.

NZWHNOL[[P135g can of Parmentier Sardines :LSLJ[PVUnS/\PSLK6SP]LNHYSPJJSV]LULS`JOVWWLK[IZWZ\S[HUHZ[IZW[VHZ[LKWPULU\[Z

[IZWJOP]LZZUPWWLKA squeeze of lemon juice -YLZOS`NYV\UKISHJRWLWWLYRocket salad, to serve

1 Cook the spaghetti in a pan of boiling water for 10 mins, or according to packet instructions.2 Meanwhile, open the sardines and tip some of the oil into a small pan. Add the garlic and cook for 2 mins, until softened but not coloured.

3 Add the sardines to the pan, breaking them up with a wooden spoon. Stir in a ladleful of the pasta cooking water, along with the sultanas and pine nuts, and cook for 2-3 mins, until the sardines are heated through.4 Drain the spaghetti and return to the pan, off the heat. Add the sardine mixture, chives and lemon juice. Divide between warmed bowls, top with freshly ground black pepper and serve with a rocket salad on the side.

Sardine Spaghetti with Sultanas & Pine Nuts

Sweet & Sour Pork Mince Balls TAKES 30 MINS SERVES 4

A delicious fusion of Chinese and Italian avours.

Watercress, Avocado, Bacon & Blue Cheese Salad TAKES 15 MINS SERVES 4

This hearty salad comes in at just 300 cals per serving.

450g lean minced pork 4tbsp tomato ketchup Freshly ground black pepper 1 onion, chopped1 red pepper, chopped, 150g baby sweetcorn, halved lengthways432g can of pineapple chunks in natural juice2tbsp mango chutney1tbsp Worcestershire sauce2tbsp tomato pure 100g frozen peasCooked spaghetti, to serve

1 Mix the pork mince with 2tbsp of the tomato ketchup. Season

well with freshly ground black pepper. Use your hands to shape the mixture into 12 meatballs. Dry fry the meatballs in a large, lidded, non-stick saucepan for 4-5 mins, turning, until browned all over. 2 Add the onion, red pepper, sweetcorn, pineapple, mango chutney, Worcestershire sauce, tomato pure and the rest of the tomato ketchup. Mix well, cover and simmer for 15-20 mins. 3 Around 5 mins before the end of cooking time, add the frozen peas and stir through. Serve with cooked spaghetti.

4 rashers of streaky bacon 100g fresh watercress 1 ripe avocado, stoned and sliced 100g Roquefort (or your favourite blue cheese) Salt and freshly ground black pepper

For the dressing: 3tbsp olive oil 1tbsp balsamic vinegar

1 Heat a frying pan, add the bacon and fry until crisp on both sides. Snip into small pieces.2 Arrange the watercress on a platter. Add slices of avocado, chunks of blue cheese and the warm bacon. Season with salt and freshly ground black pepper.3 To make the dressing, whisk together the oil and balsamic vinegar. Drizzle the dressing over the salad to serve.

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TWENTY MEALS Beef Stroganoff TAKES 25 MINS SERVES 2 An easy version of the

classic Russian recipe.

1 Cut 500g frying steak into thin, diagonal strips. Heat [IZWZ\UV^LYoil in a large, non-stick frying pan and cook the meat, turning, until browned on all sides. Remove with a slotted spoon and set aside. 2 Add 1 onion and 2 garlic cloves, both chopped, to the pan. Cook for 5 mins, stirring. Add 150g button mushrooms and cook for a further few mins. 3 Return the meat to the pan, add 300ml beef gravy, and simmer for 5 mins. Add a dash of brandy and cook for a few more mins. Season with salt and freshly ground black pepper. Serve with 150g cooked rice and soured cream with chives.

Linguine with ClamsTAKES 20 MINS SERVES 4

Garlic and white wine

go well with seafood.

1 Check 1.25kg clams (fresh, frozen or vacuum packed), cleaned if any are open or have broken shells, throw them away. 2 Heat 2tbsp olive oil in a large, shallow, lidded pan. Add 2 shallots, ULS`JOVWWLKHUKcook for 3-4 mins. Add 3 garlic cloves and 1 red chilliIV[OULS`chopped, and cook for 1 min. Add 125ml dry white wine and 1tbsp JOVWWLKH[SLHMparsley. Add the clams. Cover with the lid and cook for a few mins until all the clams open. 3 Cook 400g linguine according to packet instructions. Discard any clams that havent opened. Drain the pasta and add to the clam pan. Toss together well.

Tandoori Salmon SkewersTAKES 30 MINS SERVES 4

If the weathers nice, you can also pop these skewers on the BBQ.

50g Philadelphia Light 2dsp tandoori paste IVULSLZZZHSTVUSSL[Z(150g each) 100g couscous 50g sugar snap peas, cut into pieces 50g baby sweetcorn, cut into pieces

1 Mix the Philadelphia and the tandoori paste together in a non-metallic bowl. Cut the ZHSTVUSSL[ZPU[VJO\URZHKK

to the bowl and coat well with the tandoori mixture. Leave to marinate for 5-10 mins. 2 Thread the salmon chunks onto skewers (soak wooden skewers in water for 30 mins before use). Cook under a medium-hot grill for 8-10 mins, \U[PS[OLZOPZJVVRLK[OYV\NO3 Meanwhile, prepare the couscous according to packet instructions, and lightly steam the vegetables. Serve with the tandoori salmon skewers.

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FOOD TRENDS

There are very few things in

this world that taste better

than ice cream. Rich, sugary

and indulgent, its one of my

absolute favourite treats,

and to me no dessert is really

complete without a dome of creamy vanilla on

the side. Ill scoff ice cream straight from the

tub, scooped into a bowl or piled high in a cone

but this summer, dishing up ice cream is going

to the next level and I couldnt be more excited.

You might think that you remember ice cream

sandwiches from your childhood, but the new,

improved generation is much more interesting

and avourful and t to be served even in the

most top end of restaurants. Forget stale wafers

and bland blocks of Neopolitan were talking

soft, crumbly cookies, ice cream studded

with juicy pink raspberries, and a generous

drizzle of caramel on top.

If you can resist this triple-threat bundle

of deliciousness, youre a stronger woman

than Ill ever be. If not, just grab a stack of

napkins and get stuck in. You wont regret it.

Each month, Eleanor Jones examines a new up-and-coming foodie trend

X IG I

Ice CreamSandwiches

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For the ice cream:7 generous scoops of vanilla ice cream85g raspberries, plus extra to serve5tbsp Carnation Caramel, plus extra to serveFor the cookies:115g unsalted butter, softened115g caster sugar85g Carnation Condensed MilkNNS\[LUMYLLZLSMYHPZPUNV\YISLUK25g cocoa powder55g Milkybar chunks or buttons

1-VY[OLPJLJYLHTSSPUNW\[[OLPJLJYLHTPUHIV^SHUKSLH]LH[YVVT[LTWLYH[\YLMVYTPUZ\U[PSZSPNO[S`ZVM[)LH[NLU[S`^P[OHSHYNLZWVVU4HZO[OLYHZWILYYPLZ[VTHRLHZH\JL;YHUZMLY[OLZVM[LULKPJLJYLHT[VHMYLLaLYWYVVMIV_Z^PYSPU[OLJHYHTLSHUK[OLYHZWILYY`TP_[\YL[OLUYL[\YU[V[OLMYLLaLYMVYTPUZ\U[PSZL[24LHU^OPSLWYLOLH[[OLV]LU[V*.HZ;VTHRL[OLJVVRPLZPUHSHYNLIV^SJYLHT[OLI\[[LYZ\NHYHUKJVUKLUZLKTPSR\U[PSWHSL4P_PU[OLV\YHUKJVJVHWV^KLY(KK[OLJOVJVSH[LJO\URZVYI\[[VUZ39VSS[OLKV\NOPU[V^HSU\[ZPaLKIHSSZH[[LUZSPNO[S`HUKWSHJLVUIHRPUNZOLL[ZSPULK^P[OIHRPUNWHYJOTLU[7YLZZKV^UZSPNO[S `)HRLPU[OLV]LUMVYTPUZ[OLUYLTV]LHUKSLH]L[VZL[MVYTPUZ4 ;VZLY]LSS[OLJVVRPLZ^P[OPJLJYLHTHUKKYPaaSLV]LYZVTLJHYHTLSZH\JL

Double Choc Cookie SandwichesTAKES 30 MINS (INCL CHILLING) SERVES 12

TIPIf youre keen to make these, but calorie conscious, use low-fat ice cream.

16

50g butter125g caster sugar250g fresh or frozen raspberriesFor the sponge:150g butter, softened 150g caster sugar3 eggsNZLSMYHPZPUNV\YZPM[LKCream, to serve (optional)

1 Pre-heat the oven to 170C/Gas 3. Put the butter in a 25cm diameter (at the top)ovenproof frying pan and melt over a medium-high heat. Add the sugar, stirring to mix, and cook for 1 min. Remove from the heat, then scatter the raspberries into the pan so they cover the base in a single layer. Leave to sit while you make the sponge.2 In a large bowl, beat the butter until soft, then add the sugar and beat until pale and \MM `)LH[PU[OLLNNZH[H[PTL[OLUZ[PYPU[OLV\Y(S[LYUH[P]LS `WSHJLHSS[OLingredients in a food processor and process IYPL`\U[PS[OL`JVTL[VNL[OLY3 Spoon the sponge mixture over the raspberries in blobs, then carefully spread it out to cover the fruit in the pan.4 Place in the oven and bake for 30-45 mins, or until the sponge feels set in the centre and a skewer inserted into the middle comes out clean. Allow to sit for 2 mins, then place a serving plate on top of the WHUHUKJSHZWPUN[OLWSH[LYTS`HNHPUZ[[OLWHUJHYLM\SS`PWP[V]LY5 Lift off the pan to reveal the pudding now upside down on the plate with the raspberries on top. Serve warm, or at room temperature, with a little cream, if you like. Any leftover cake will keep (covered with a cake cover or an upturned bowl to avoid squashing the raspberries) for up to 2 days.

Raspberry Upside-down Cake s

sweets

TAKES 1 HR-1 HR 15 MINS SERVES 6-8

Rachel likes to make upside down

cakes. No wonder, as theyre so simple!

I love the way the

dish starts off as

a delicious dessert

and the next day

it turns into

the perfect

coffee-time treat

COOK LIKE A STAR

Turn the page for more recipes >

Making the most of juicy summer berries, here are a few of chef Rachel Allens easy MY\P[SSLK[YLH[Z

Summer Fruit CompoteTAKES 30 MINS, PLUS CHILLING (OPTIONAL) SERVES 6-8

Compote is one of the best things to have in

your fridge for drizzling over ice-cream.

200g caster sugar1 vanilla pod6 nectarines (about 700g total weight), Z[VULZYLTV]LKHUK[OLLZOJ\[PU[Vslices about 5mm thick300g fresh strawberries, hulled and halved, or quartered, if large125g fresh, or frozen, blueberries (defrost, if serving at room temperature)Juice of -1 lemonThick natural yogurt, softly whipped cream, or vanilla ice cream, to serve (optional)

1 Place the sugar and vanilla pod in a large saucepan, pour in 350ml water and place over a high heat. Cook the mixture, stirring occasionally, just until the sugar has dissolved.2(KK[OLULJ[HYPULZSPJLZ[V[OLZ`Y\W)YPUNto the boil, then reduce the heat to medium and leave to simmer for 6-8 mins, or until the

nectarines are tender but still holding their shape, then remove from the heat and allow to cool.3 Add the strawberries and blueberries and the lemon juice, to taste. Serve at room temperature, or chilled. If you can SL[[OLJVTWV[LZP[MVYOYMVY[OLH]V\YZ to mingle, then all the better, although it can be served straightaway.4 Serve on its own, or with thick natural yogurt, softly whipped cream, or vanilla ice cream, if you prefer.

TIPSOThe nectarines can be poached in the syrup a day or two in advance, with the berries and lemon juice added closer to the time of serving. OThe compote will keep, covered, in the fridge for up to 2 days. The quantities in this recipe can be halved or multiplied easily. If youre doubling them, theres no need to use 2 vanilla pods just split 1 down the side with a small knife.

18

COOK LIKE A STAR

Iced Strawberry Meringue CakeTAKES 20 MINS, PLUS FREEZING SERVES 8-10

This mouthwatering summery treat is a bit

like Eton Mess served in cake form.

500ml double cream 265g meringues, broken into roughly 2cm chunksFresh strawberries, to serve (optional)For the strawberry sauce:200g fresh strawberries, hulled and quarteredJuice of 1 lemon50g icing sugar

1 Line a 23cm diameter spring-form cake [PU^P[OHKV\ISLSH`LYVMJSPUNST;VTHRLthe strawberry sauce, in a food processor or blender, process the strawberries with the lemon juice and icing sugar, then pour the mixture through a sieve into a bowl and KPZJHYK[OLZLLKZ2 For the meringue cake, pour the cream into another bowl and whisk into soft peaks, then crumble the meringue into the whipped cream HUKZ[PY[VNL[OLY[VTP_3 Add the strawberry sauce, swirling it [OYV\NO[OLJYLHTHUKTLYPUN\LTP_[\YL ;PW[OLTP_[\YLPU[V[OLSPULKJHRL[PUHUKZTVV[O[OLZ\YMHJL^P[OHZWH[\SH>YHW [OL[PUPUJSPUNSTHUKMYLLaLMVYH[SLHZ[ OYZVYWYLMLYHIS `V]LYUPNO[4;HRL[OLMYVaLUJHRLMYVT[OLMYLLaLY then unclip the sides of the tin and carefully SPM[H^H `9LTV]L[OLJSPUNSTMYVT[OLZPKLZVM[OLJHRL[OLU\ZLHWHSL[[LRUPMLVYZOslice to transfer the cake carefully from the IHZLVM[OL[PU[VHZLY]PUNWSH[L*\[PU[Vslices to serve, either on its own, or with fresh Z[YH^ILYYPLZPM`V\^PZO

;9@;/,:,=(90(;065:

1 Iced raspberry meringue cake: Replace the strawberries with the same quantity of fresh, or frozen and defrosted, raspberries.

2 Iced lemon meringue cake: Replace the strawberry sauce with 200g lemon curd.

3 Iced toffee meringue cake: Use 200g dulce de leche instead of the strawberry sauce.

Rachels

Everyday

Kitchen by

Rachel Allen

(HarperCollins,

25)

Photography

by Tara Fisher

TIPS:O You can use any leftover broken meringue pieces for this recipe.OThe strawberry sauce can be made ahead and kept in the fridge for up to 3 days.OThe cake will keep in the freezer, well covered, for up to 2 months.

i e a a !

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19


Bored with burgers and bangers? Why not expand your barbie repertoire with some sizzling new ideas for a summer spread

You can prepare these up to

a day in advance.

2tbsp wholegrain mustard2tbsp Worcestershire sauce2tbsp runny honey250g smoked back bacon375g (12) pork chipolatasSmall bunch of sage leaves1 red pepper, deseeded and cut into 2cm squaresA few bay leaves (optional)200g tomato salsa, to serve

1 You will need metal or wooden skewers. If using wooden, soak them for 10 mins in cold water. Meanwhile, put the mustard, Worcestershire sauce and honey in a bowl and stir to make glaze.2 Halve each bacon rasher and roll up tightly. Pinch and twist each chipolata in the middle and then cut to make into smaller cocktail-type sausages. Wrap in sage leaves.3 Thread the bacon, sausages, red pepper and bay leaves, if using, onto skewers.4 Brush skewers with some honey-mustard glaze and barbecue or grill for 15 mins until cooked through and charred. Serve with a bowl of tomato salsa on the side.

Sticky Mustard Sausage & Bacon Sticks TAKES 30 MINS SERVES 6

20

This fuss-free recipe for glazed trout looks

and tastes wonderfully exotic.

6tbsp Bottlegreen Ginger & Lemongrass Cordial25g piece of root ginger1 large red chilli lemon

4 prepared trout2 spring onions, to serveLettuce leaves, to garnish

1 Pour the cordial into a pan and add 6tbsp ^H[LY7LLSHUKULS`ZSPJL[OLNPUNLYKLZLLKand cut the chilli into thin slices and add to the JVYKPHS^P[OHNVVKZX\LLaLVMSLTVUQ\PJL

)YPUN[V[OLIVPS[OLUZPTTLY\U[PS[OLSPX\PKPZYLK\JLK[VHZSPNO[S`[OPJRLULKNSHaL2 )HYILJ\LVYNYPSS[OLZOMVYTPUZKLWLUKPUNVUZPaL[\YUPUNOHSM^H`[OYV\NO;OLZOZOV\SKHRLLHZPS`^OLUJVVRLK3 *\[[OLZWYPUNVUPVUZPU[V[OPUZ[YPWZHKK[V[OL^HYTNSHaLHUKZWVVUV]LY[OLZO.HYUPZO^P[OSL[[\JLSLH]LZ[VZLY]L

Barbecue Trout with Ginger & Lemongrass TAKES 30 MINS SERVES 4

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A simple and impressive way

to serve trout

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Chilli Chicken Wings TAKES 20-25 MINS, PLUS MARINATING SERVES 12Just a few ingredients transform chicken

wings into lightly spiced winners.

13 dollops of Hellmanns Mayonnaise with a Spark of Chilli1tbsp Worcestershire sauce1tbsp paprika1tbsp runny honey2 spring onions, choppedFreshly ground black pepper

2 chicken wings (or 6 drumsticks)

1-VY[OLTHYPUHKLTP_[OLTH`VUUHPZL>VYJLZ[LYZOPYLZH\JLWHWYPRHOVUL`HUKZWYPUNVUPVUZ:LHZVU^P[ONYV\UKISHJRWLWWLYHUKY\IV]LY[OLJOPJRLU^PUNZ*OPSSMVYOYZVYV]LYUPNO[PM`V\OH]L[PTL2 7YLOLH[[OLIHYILJ\LHUKJVVR[OL^PUNZV]LYHTLKP\TOLH[\U[PS[OL`HYLZ[PJR `NVSKLUHUKJVVRLK[OYV\NO

Sweetcorn with Hazelnut ButterTAKES 25 MINS SERVES 4

This delicious butter can be made ahead,

wrapped in clinglm and foil, then frozen.

4 sweetcorn cobs100g butter, at room temperatureNOHaLSU\[Z[VHZ[LKHUKULS`JOVWWLK3tbsp chopped fresh coriander

17YLOLH[[OLV]LU[V*.HZ:VHR[OLJVYUJVIZPUJVSK^H[LYMVYTPUZHUKKYHPU4LHUÔPSLZVM[LU[OLI\[[LYPUHIV^SHUKHKK[OLOHaLSU\[ZHUKJVYPHUKLY2*HYLM\SS`WLLSIHJR[OLSLH]LZVM[OLJVYUO\ZRZ[OLUW\SSV\[HUKKPZJHYK[OLZPSR`[OYLHKZ:TVV[OHIV\[VM[OLI\[[LYV]LY [OLJVIZHUK^YHWPUMVPS3 7YLOLH[[OLIHYILJ\L*VVR[OLJVIZMVY TPUZ\U[PSQ\Z[[LUKLY[\YUPUN[OLTHJV\WSLVM[PTLZHUK\UKVPUN[OLMVPSMVY[OLSHZ[TPUZ[VSL[PU[OLZTVR`H]V\Y4 :LY]L[OLJVIZOV[^P[O[OLYLZ[VMI\[[LY;OLI\[[LYTHÌLMYVaLUMVY\W[VTVU[O

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The avour of wasabi paste is like hot

mustard great for perking up tuna patties.

N`LSSVÛ[\UHZ[LHRJ\[PU[VJO\URZZHSHKVUPVUZ[OPUS`ZSPJLK[IZWZLZHTLZLLKZNMYLZOJVYPHUKLYULS`JOVWWLK2tsp wasabi paste Salt and freshly ground black pepper2tbsp extra light mayonnaiseJTWPLJLVMJ\J\TILY[OPUS`ZSPJLK12 freshly baked panini

14P_[OL[\UHPUHMVVKWYVJLZZVY\U[PSTPUJLK;YHUZMLY[VHIV^SZ[PYPU[OLUL_[PUNYLKPLU[Z[IZW^HZHIPWHZ[LHUKZLHZVU:OHWL[OLTP_[\YLPU[VI\YNLYZ7YLOLH[[OLIHYILJ\L2 *VVR[OLI\YNLYZMVYTPUZVULHJOZPKL3 4LHUÔPSLJVTIPUL[OLTH`VUUHPZLHUKYLTHPUPUN^HZHIPWHZ[L:WSP[HUKSS[OLWHUPUP^P[O[OLI\YNLYZJ\J\TILYHUK^HZHIPTH`V

Mini Tuna Burgers with Wasabi Mayo TAKES 20 MINS SERVES 4

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Memphis-style BBQ RibsTAKES 2 HRS 30 MINS, PLUS MARINATING SERVES 6-8

Pork ribs soaked in a spicy rub and cooked

long and slow with a tangy sauce.

10g smoked paprika10g ground fennel seeds1tbsp freshly ground black pepper1tbsp dark brown sugar1tsp salt1tsp celery salt1tsp cayenne/chilli powder1tsp garlic powder1tsp ground cumin2 racks of pork spare ribs For the sauce:1 onion, roughly chopped 2tbsp vegetable oil250ml cider vinegar200ml soy sauce (such as Kikkoman)200ml American mustard2tbsp tomato pure50g dark brown sugar, plus extra to tasteHot sauce, to taste

1*VTIPUL[OLYZ[ PUNYLKPLU[Z\U[PS^LSSTP_LK9\IV]LY[OLYPIZ*V]LY^P[OJSPUNSTHUKJOPSSMVYOYZ:[VYL[OLYLTHPUPUNY\IPUHUHPY[PNO[JVU[HPULY2;VTHRL[OLZH\JLNLU[S`JVVR[OLVUPVUPU[OL]LNL[HISLVPS\U[PSZVM[HUKIYV^UHIV\[TPUZ7\SZL[OLVUPVU^P[O[OLYLZ[VM[OLPUNYLKPLU[ZPUHMVVKWYVJLZZVY\U[PSZTVV[O0[ZOV\SK[HZ[LZV\YI\[`V\JHUHKQ\Z[[OLH]V\Y^P[OIYV^UZ\NHYHUKOV[ZH\JL[V[HZ[L3;VJVVRW\[[OLYPIZVU[OLIHYILJ\LV]LYHNLU[SLOLH[^P[O[OLSPKVUMVYOYZOLU[OLH\ILYNPULZSPJLZHYLJVVRLKSH`[OLTPUHSHYNLZOHSSV^KPZOHUKZWYLHK[OLKYLZZPUNV]LY3LH]LMVYH[SLHZ[TPUZMVY[OLH]V\YZ[VISLUKHUKZLY]L^HYTW

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Rum-glazed griddled pineappleTAKES 25 MINS, PLUS MARINATING SERVES 4

The aromatic avour of pineapple is

intensied when cooked with rum.

1 pineapple4tbsp clear honey4tbsp rumYogurt, to serve (optional)

1*\[[OLZRPUVMM[OLWPULHWWSLI\[SLH]L[OLSLH]LZVU[OL[VWVMP[*\[[OL

WPULHWWSLPU[V^LKNLZHUK[OLUWSHJLPU[VHSHYNLZOHSSV^KPZO24P_[VNL[OLY[OLOVUL`HUKY\THUKWV\YP[V]LY[OLWPULHWWSL3LH]LP[[VTHYPUH[LMVYH[SLHZ[TPUZ[\YUPUNP[PU[OLZ`Y\WVJJHZPVUHSS `32LLW[OLTHYPUHKLHUKIHYILJ\L[OLWPULHWWSLVUTLKP\TOLH[MVYTPUZ[\YUPUNVJJHZPVUHSS`HUKIY\ZOPUN^P[OTHYPUHKL:LY]L^P[O`VN\Y[PM^PZOLK

:,9=,73,5;@6-:0+,:No barbecue is complete without salads, slaw and a seriously tasty salsa. Here are our favourite recipes:

JALAPENO SLAW SERVES 4Mix 1 white cabbageULS`ZSPJLK2 carrotsNYH[LK2 spring onionsZSPJLKHUK4 jalapeo peppersZSPJLKPUHIV^S(KK[OLQ\PJLVM1 lime2tbsp low-fat plain yogurt2tbsp extra light mayonnaiseHUKsalt[V[HZ[L:[PYPU2-3tbsp chopped fresh coriander

TZATZIKI POTATO SALAD SERVES 4/HS]L500g new potatoesHUKJVVRPUIVPSPUN^H[LY\U[PS[LUKLYI\[YTHIV\[TPUZ+YHPU[OL^H[LYHUKHSSV^[VJVVS;OPUS`JOVW garlic clove HUKULS`NYH[LVYZOYLK cucumber:[PYPU[V300g Greek yogurt(KK[OLQ\PJLMYVT1 lemonHUKZVTLMYLZOS`JOVWWLKmint VYchives:LHZVU[VZLY]L

FRUITY SALSA SERVES 64P_[VNL[OLY1 small mangoWLLSLKHUKULS`JOVWWLK1 shallotWLLSLKHUKULS`JOVWWLKHOHUKM\SVMfresh coriander leavesJOVWWLKHUK1-2tbsp sweet chilli sauce:LHZVU^P[OWSLU[`VMsalt and freshly ground pepper HUKZLY]L^P[OIHYILJ\LKTLH[Z

Tricks to take your cupcakes to the next level, products to boost your burgers and snazz up your salads, key lime pies on trial, and secrets from Bake OffUHSPZ[2PTILYSL`>PSZVU

Whats new in the kitchen By Eleanor Jones

24

Kimberleys secret ingredientsWhat projects are you working on?Im developing recipes for a major baking

brand; working as an ambassador for the

>OH[0:LL7YVQLJ[^OPJOHPTZ[VLTWV^LY

women and give them strong mentors and

role models; and working on plans to launch

my own baking business.

What were the best and worst things about being on the show? It creates incredible opportunities, but the

ILZ[[OPUNPZTLL[PUN[OLV[OLYIHRLYZ>LYL

like one big greedy family. The hardest thing

was seeing how mean and aggressive some

individuals can be to the bakers.

What were the most useful things you learned from Paul and Mary? 7H\S[VSK\ZUV[[VILHMYHPKVMNL[[PUN

good colour on our loaves. I now bake

The latest series of The Great British Bake Off is fast approaching and were excited! We caught up with 2013 UHSPZ[2PTILYSL`>PSZVU[VUKV\[OLYILZ[IHRPUN[PWZHUK^OH[HK]PJLZOLOHZMVY[OPZ`LHYZJVU[LZ[HU[Z Hi Kimberley! What has life been like since last years )HRL6MM? 0[ZILLUHYLHSHK]LU[\YL:VTHU`WLVWSL

love the show and its been a pleasure to

connect with them. I spend way too much

time on Twitter, chatting and admiring

photos of the bakes people send me. Ive

had the opportunity to support a lot of

organisations and charities that are really

important to me. I even made the wedding

JHRLMVYVULVM[OL

25

Take 3... Key Lime Pie

ASDA KEY LIME CHEESECAKE, 460g, 2 With a crunchy chocolate biscuit base, topped with DOLJKWXII\PRXVVHDQGQLVKHGRIIZLWKVZLUOVRIFUHDPWKLVLVDQDXJKW\but very nice treat.

TESCO KEY LIME PIE, 470g, 2 )UR]HQWKLVGHIURVWVWR a round, deep pud with a SRRORIMHOO\VDXFHLQWKHcentre. Super sweet and YHU\FUHDP\VRDVPDOOVOLFHVKRXOGVXIFH

SAINSBURYS KEY LIME PIE, 470g, 3.50 This oblong pie is easy WRFXWLQWRIRXUJHQHURXVRUVL[VPDOOHUVOLFHV The sharp but sweet OLPHDYRXUHGPRXVVHLVWRSSHGZLWKFUHDPDQGDcrunchy base. Delicious.

ITS ALL IN THE OIL

/XLVD=LVVPDQQDOLVWRQThe Apprentice 2013, is DZRPDQZKRNQRZVKHUFDNHV)URPWKHVXFFHVV RIKHUFDNHVKRS'L[LHV&XSFDNHU\WRWKHODXQFKRIKHU%DNHUV7RRONLWEDNLQJVXSSOLHVFRPSDQ\VKHV DZKL]]ZKHQLWFRPHVWR all things sugar (and we GRQWMXVWPHDQ/RUG$ODQ/XLVDVQHZERRN:LFNHG&XSFDNHVLVSDFNHGZLWKrecipes that taste as good DVWKH\ORRNIURPHDV\FDNHVWRPDNHZLWKNLGVWRERR]\EDNHVIRUWKHJURZQXSV3LFNXSDFRS\ZKHQLWhits the shelves on 17 July %DQWDP3UHVV

;OLZLPUM\ZLKYHWLZLLKVPSZMYVT)VYKLYLSKZare our new favourite ingredient. With Chilli, Basil, Garlic and Lemon to choose from, weve been drizzling them over everything from pizza and pasta to salads and sauces, and even using them in baking the lemon oil makes a mean lemon drizzle! Beautifully packaged, the oils cost 1.69 each from your local Aldi ZUHW\WHZL[MVYH]V\YHSSZ\TTLYSVUN

them a little longer than before and

get a lovely crust. Mary is the queen

of presentation she likes decorations

evenly distributed and everything to

ILWYVWLYS`UPZOLK

Do you have any of your own baking wisdom you can share with us? My secret tip is that I chill my pastry in

the freezer before baking blind to get a

SV]LS `JYPZWUPZO

One of our favourite things about your bakes on the show was your inventive H]V\YJVTIVZ(YL[OLYLHU`WHPYPUNZwe should be trying in our bakes? Im having a lot of fun playing with herbs

in my sweet baking. I used rosemary in

my apple pie on the show, which went

down well. Thyme is great with citrus, so

try it in a lemon drizzle cake or orange

polenta cake. Basil is great with berries

HUKIH`NVLZ^LSS^P[OU\[[`H]V\YZ

And any baking trends we should be looking out for in general? ;OL>VYSK*\WHUK[OLUL_[6S`TWPJZ^PSS

focus the worlds attention on Brazil and

[OLH]V\YZVM:V\[O(TLYPJHZV0[OPUR

well see lot of alfajores (dulce de leche

sandwich biscuits), po de queijo (cheese

W\MMZTHKL^P[O[HWPVJHV\YHUKIHRLZ

^P[O[YVWPJHSH]V\YZ*SVZLY[VOVTL

0[OPUR^LJHUL_WLJ[[VZLL[LHH]V\YZ

matcha green tea, Earl Grey, lapsang

souchong in sweet and savoury foods.

Finally, what advice would you give to this years )HRL6MM contestants? 7YHJ[PZLWYHJ[PZLWYHJ[PZL4HRL[OL

things you like to eat to the very best

VM`V\YHIPSP[ `(UKLUQV`P[

Kimberley Wilson is part of the Dr. Oetker Even Better Baking Team. For tips, trends and recipes, visit evenbetterbaking.oetker.co.uk

The Queen

of Cupcakes

8/10

OUR

FAVE

7/10

FOOD NEWS

Four tasty low-cost treats to make and take to a picnic

O4 slices of bread O5 eggs O8 sausages OPlain flour, for dipping OSalad and salsa, to serve

Pre-heat the oven to 150C/Gas 2 and heat the bread for 20 mins

until dried. Remove from the oven and cool completely, put in a plastic bag and crush until you have breadcrumbs

Meanwhile, part-boil the eggs in gently boiling water for 4 mins, if they are at room temperature, or 6 mins, if just out of the fridge.

Place the eggs in cold water for a few mins, tap them gently, then peel.

("1%"0(&+0,1%"020$"0DRemove the meat, dividing it into 4. Gently shape the sausage meat evenly around 4 of the eggs. Pre-heat the oven to 160C/Gas 3.

Crack the remaining egg into a bowl and whisk with a fork. Put some flour in a bowl and the breadcrumbs in another bowl

Dip each egg in the whisked egg, roll them in the flour, then the breadcrumbs. Place on a baking tray and cook in the pre-heated oven for 30 mins. Remove from the oven and cool. Serve with salads and salsa.

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perserving

45p Picnic eggs

Takes 1 hr, plus cooling Serves 4

Takes 10 mins Serves 8

perserving

58p

Fresh idea

O250g couscous O6tbsp extra virgin olive oil OZest and juice of 1 lemonOSalt and freshly ground black pepper O1 bunch of spring onions, sliced O2 sticks of celery, chopped O350g cherry tomatoes, halved O200g feta, cubed O2-3tbsp freshly chopped chives, plus extra chives to garnish

Tip the couscous into a bowl and pour over 400ml boiling water. Mix

well, then leave it to stand for 5 mins, stirring occasionally, to keep the grains of couscous separate.

Stir the olive oil, and lemon zest and juice into the couscous, season with salt and ground black pepper and mix.

Stir in the spring onions, celery, cherry tomatoes, feta and chives. When ready to eat, serve in picnic bowls, garnished with a few chives.

27

MONEY SAVERS

O2 chicken breast fillets O1 fresh or dried bay leaf O1 large carrot, coarsely grated O25g fresh mint, chopped O1 bunch of salad onions, thinly sliced O75g radishes, thinly sliced O5tbsp salad cream O8 white pittas O4 curly lettuce leaves, to line the pittas

Place the chicken breasts in a pan large enough to accommodate

both snugly in the bottom. Cover with water, add the bay leaf and bring to the boil. Lower the heat and simmer very gently for 10 mins, or until cooked and there is no pink

meat when pierced with the tip of (+"D2/+,1%"%"1+!)"3"to cool in the poaching liquid.

Discard the bay leaf, remove the cooled chicken from the liquid and shred into small pieces. Toss the pieces with the carrot, mint, salad onions and radishes. Add the salad cream and mix together until everything is evenly coated, then chill in the fridge until needed.

Griddle or toast the pittas until browned, then split them open. Tuck a lettuce leaf into each pitta to line it, then spoon in the chicken mixture and fill the pittas.

O500g small new potatoes O375g /"!6[/,))"!-2-01/6OMilk, for glazing O2-3 tomatoes O90g-100g goats cheese with rind, cut into chunks OFresh rosemary sprigs OSalt and freshly ground black pepper O1-2tbsp olive oil

Pre-heat the oven to 220C/ Gas 7. Cook the potatoes in

boiling water for 12-15 mins, or until they are just tender, then drain and rinse under cold water to cool them down quickly.

Unroll the pastry and trim the edges. Lay the pastry on

a baking sheet and use the tip of a sharp knife to score a rim about 2cm from the edge, then score a criss-cross pattern in the rim. Prick the centre area all over with a fork. Brush milk over the scored rim.

Slice the potatoes and tomatoes and arrange in the centre area of the pastry. Tuck in pieces of cheese and sprigs of fresh rosemary. Season with salt and freshly ground black pepper. Drizzle over olive oil and bake for 20-25 mins, or until the pastry is crisp and the top is light golden. Remove from the oven and leave to cool a little.

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Pitta parcels

perserving

95p

Takes 30 mins, plus cooling Serves 4

Takes 1 hr Serves 6

per serving

60p

Veggie slices

28

For the loaf: O2 large ripe bananas O125g crunchy peanut butter O275ml fresh orange juice O150g self-raising flour O125g wholemeal self-raising flour O125g demerara sugar Otsp mixed spice O1 egg, beaten O1 tbsp sunflower or light olive oil For the frosting: O2tbsp smooth peanut butter O4tbsp icing sugar, sifted O3-4tbsp milk

Pre-heat the oven to 180C/Gas 4. Mash the bananas

on a plate, using a fork, then transfer to a bowl and combine with the crunchy peanut butter. Stir in the orange juice.

Put all the dry ingredients into a bowl, then add the

banana and peanut mixture, the egg and oil and stir quickly until combined but do not overmix.

Tip into a 900g loaf tin lined with non-stick baking

paper. Bake for 50 mins, turning halfway through cooking. Test that the cake is done by inserting a skewer into the cake. If it comes out clean, its ready, if there is some mixture sticking to the skewer, let it cook for a further 5-10 mins. Leave to cool completely before topping.

Meanwhile, mix all the ingredients for the frosting.

Spread over the top of the loaf.

O95g golden granulated sugar O50g crunchy peanut butter O50g unsalted butter, softened O1 egg O110g plain flour O2tsp (rounded) baking powder O50g dark chocolate, chopped into very small pieces

Pre-heat the oven to 180C/Gas 4. Combine the sugar,

peanut butter, unsalted butter, egg, flour, baking powder and chocolate in a bowl and mix with a wooden spoon until you have

a soft dough.Divide into 20 even-sized

balls and place, spaced apart, on 2 baking trays, as the cookies will spread out as they cook.

Bake on the middle and top shelves of the oven

for 12-15 mins until golden brown, swapping the trays over halfway through. Leave to cool for a few mins, then remove to a wire rack to cool completely.

Peanut butter

percookie

5p

perslice

14p

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Takes 1 hr 5 mins-1 hr 15 mins, plus cooling Serves 10w

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Takes 30 mins, plus cooling Makes 20

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AMY GREENHAM, 30

Takes 25 mins Serves 2

O25g desiccated coconut O2 egg noodle nests O3tbsp crunchy peanut butter O1tbsp lemon juice O2tbsp light soy sauce O2tsp brown sugarO1tbsp vegetable oil O150g stir-fry vegetables OChilli sauce, to serve (optional)

Pour 100ml hot water over the desiccated coconut and

set aside. Place the egg noodle nests in a large bowl and pour boiling water over them. Stir

gently to separate, leave for 5 mins, then drain.

Meanwhile, mix the peanut butter, lemon juice, soy

sauce, sugar and desiccated coconut with the soaking liquid.

Heat the oil in a wok, or large frying pan. Add the

stir-fry veg and cook for 5 mins before adding the noodles for a further 2 mins. Stir in the peanut sauce and toss to coat. Add a splash of chilli sauce, if wished, and serve.

PROMOTION

Shutt

ers

tock

A spoonful or two of nutritious peanut butter adds taste and texture and it is a budget buy

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MONEY SAVERS

perserving

53p

30

Its summertime and the kids will be more than happy to help you churn out ice cream, fruity lollipops, cool cones, frozen slices and all manner of frozen pots and pops!

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Strawberry Shortcake Ice Cream TAKES 15 MINS, PLUS FREEZING SERVES 10

1Hull 400g strawberries. Thinly slice 4 strawberries, and roughly chop the rest. Line a 1.5 litre loaf tin with a KV\ISLSH`LYVMJSPUNSTHSSV^PUNfor a generous overhang. Arrange

the sliced strawberries in the base of the tin.

2 Using a large knife, roughly chop 1 litre vanilla ice cream, and mix with the chopped strawberries and 200g I\[[LYZOVY[IYLHKUNLYZ, broken into small pieces. Spoon

the mixture into the prepared [PUWYLZZPUNP[KV^UYTS`ZV there are no air bubbles.

3 Dot 4tbsp Waitrose Seriously Buttery Caramel Dipping Sauce over the ice cream, then cover with the YLTHPUKLYVM[OLTP_[\YLYTS`

smoothing the surface. Fold over [OLV]LYOHUNPUNJSPUNSTHUKplace in the freezer for several OV\YZVYV]LYUPNO[\U[PS]LY`YT

4 ;VZLY]L\ZL[OLJSPUNST[Vlift out the ice cream. Peel off [OLJSPUNST3LH]L[VZVM[LUfor 15 mins, then slice thickly.

1

Kids in the Kitchen...

31

Kids In The Kitchen

2 Watermelon Sorbetto

Cheats Mint Choc Chip Ice CreamTAKES 5 MINS SERVES 8-10

1Take 500ml vanilla ice cream out of the freezer for 20 mins to soften. Spoon into a bowl and mash a little, then add a few drops of

peppermint extract (from the baking section in supermarkets).

2 Mix in 100g dark chocolate, chopped into very small chunks (or chocolate chips). Mix until

well combined, then spoon into a freezerproof container and freeze for at least 2 hrs.

3 Scoop into large balls HUKSS8-10 ice cream cones, ready to eat.

Esse

ntials

TAKES 20 MINS, PLUS FREEZING SERVES 8

1Put 115g caster sugar and 100ml water in a small saucepan. Heat, stirring, until the sugar has dissolved, then boil for 5 mins. Remove from the heat and set aside to cool.

2 4LHU^OPSLJ\[[OLLZOMYVT1 medium watermelon and remove any large seeds. >LPNOV\[NLZOHUKJ\[PU[Vchunks. (Any remaining melon can be used in a fruit salad.)

3Pure the watermelon LZOPUHMVVKWYVJLZZVY or blender. Add the cooled sugar syrup and 1tbsp lime juice and mix well.

4Pour the sorbetto into an ice cream maker and churn according to manufacturers instructions. Use immediately, or freeze for up to 2 months.

5Alternatively, if you dont have an ice cream maker, pour the mixture into a shallow, freezer-proof tray. Place in the freezer and allow to part-freeze, then tip into a bowl and whisk to break up the ice crystals. Return to the freezer and repeat at least 3 more times until completely frozen.

6To serve, place the sorbetto in the fridge for 30-60 mins to soften before scooping into balls. Garnish with mint leaves. ww

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4 MEDIUM, RIPE AVOCADOS+

AVOCADO ICE CREAM

3

4 Trendy Ice Cream

500ml FRESH VANILLA CUSTARD=

1Line a 900g loaf tin with JSPUNST;OPZ^PSSTHRLP[LHZ`[V[\YUV\[[OL*YPZW`5LHWVSP[HU:SPJLSH[LYVU

2-PYZ[THRL[OLÔP[LJOVJVSH[LHUKZ[YHÎLYY`SH`LYZ(ZR`V\YJOPSK[V^LPNOV\[50g unsalted butter2tbsp golden syrup and 100g white chocolateIYVRLUPU[VWPLJLZHUKWSHJLPUHSHYNLTPJYV^H]LZHMLIV^S2LLWHUL`LVU`V\YJOPSKÔLU[OL`YLTLHZ\YPUNV\[[OLZ[PJR`Z`Y\W

3 /LH[PU[OLTPJYV^H]LVU HTLKP\TOLH[MVYZLJI\YZ[Z6UJL[OLPUNYLKPLU[Z OH]LTLS[LKPU[VHZTVV[OTP_[\YLNL[`V\YSP[[SLVUL[VWV\YPU 100g Rice KrispiesHUKTP_L]LY`[OPUN[VNL[OLY^P[OHZWVVU

4 :WVVU[OLTP_[\YLPU[V[OLWYLWHYLKSVHM[PU@V\YJOPSKJHUKV[OPZI\[THRLZ\YL[OL`WYLZZ[OL9PJL2YPZWPLZKVÛ]LY`YTS`PU[V[OL[PU^P[O[OLIHJRVMHZWVVU

5 >P[O[OLYLTHPUPUN9PJL2YPZWPLTP_[\YLZ[PYPU5tsp strawberry milkshake powder and a few drops of pink food colouring.P]LP[HNVVKTP_0NV[PU^P[OTÒHUKZ[VILZ\YLVMHUL]LUWPURJVSV\Y0M`V\SL[`V\YJOPSKKVP[THRLZ\YL[OL`^HZO[OLPYOHUKZ^LSSYZ[

6 (ZR`V\YJOPSK[VHKK[OLWPURSH`LY[V[OL[PUHUKWYLZZP[KVÛYTS`SLH]PUNZWHJLMVY[OLJOVJVSH[LSH`LY*SLHUV\[[OLTP_PUNIV^SHUKW\[in 25g unsalted butter1tbsp golden syrup and 50g milk chocolateIYVRLUPU[VWPLJLZ/LH[PU[OLTPJYV^H]LHZILMVYL\U[PSTLS[LK[OLUZ[PYPU50g Rice Krispies7YLZZ[OLJOVJVSH[LTP_[\YLKVÛVU[VWVM[OLZ[YHÎLYY`SH`LY

7 7SHJLPU[OLMYPKNLHUK SLH]L[VYTMVYOYZ>OLUYLHK`[VZLY]LYLTV]LMYVT[OL[PU\ZPUN[OLJSPUNSTHUKJ\[PU[VZSPJLZ

TAKES 30 MINS, PLUS CHILLING MAKES 1 LOAF

This fun, no-bake recipe is perfect to make with your kids. Our baking blogger Anneliese has made it with her young sons, so she can tell you which bits little hands can help with. For more of Annelieses child-friendly recipes, visit www.goodtoknow.co.uk/mummys-little-helpers

32

6 Crispy Neopolitan Slice


17\[100g milk chocolateIYVRLUPU[VZTHSSJO\URZ 25g butter25g demerara Z\NHY and [IZWNVSKLUZ`Y\W PUHOLH[WYVVMIV^SZL[V]LYHWHUVMIHYLS`ZPTTLYPUN^H[LYKVU[ SL[[OLIV^S[V\JO[OL^H[LYVY [OLJOVJVSH[L^PSSI\YU

2 /LH[[OLTP_[\YLNLU[S `Z[PYYPUNVJJHZPVUHSS `\U[PSHSS[OLPUNYLKPLU[ZOH]LTLS[LKHUKHYL[OVYV\NOS`JVTIPULK:[PYin 2tbsp semi-skimmed milk and

RLLW[OLZH\JL^HYTI`SLH]PUN P[V]LY[OL^HYT^H[LYI\[[\YUPUN VMM[OLOLH[\U[PSYLHK`[VZLY]L

3 7LLS6 ripe bananas and OHS]LSLUN[O^H`Z7SHJLLHJOVULPUHIHUHUHZWSP[KPZOVYZOHSSVÎV^S7SHJLZJVVWZMYVTa 500ml tub of vanilla ice cream PULHJOIHUHUH

4 ;VW[OLIHUHUHZ^P[O[OL^HYTJOVJVSH[LZH\JL:JH[[LY^P[O12 cherriesOHS]LKHUK25g Brazil nuts ZOLSSLKYV\NOS`JOVWWLK

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Lots of lessons for kids here:

weighing, spooning out, mixing

- and waiting patiently for this

treat to emerge from the fridge!

This luscious American classic

has remained popular with kids

for decades - and deservedly so!

33

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FOR MANGO POPS: 250g very ripe mango, diced 2tbsp agave nectar Grated zest and juice of 1 lime 1tbsp water

FOR KIWI POPS: 6 large ripe kiwis, peeled 3tbsp agave nectar Juice of lemon

FOR BLUEBERRY POPS: 150g blueberries very ripe banana

2tbsp agave nectar Juice of lemon 2tbsp water

1)SLUKHSS[OLPUNYLKPLU[ZMVY`V\YJOVZLUH]V\Y[VNL[OLY\U[PSZTVV[O7HZZ[OYV\NO HULZPL]LPU[VHQ\N7V\YPU[V SVSS`TV\SKZHUKMYLLaLMVYOY7YLZZPUZ[PJRZHUKMYLLaLMVYHM\Y[OLYOYZVYV]LYUPNO[

2 Melt 100ml milk or dark chocolateIYVRLUPU[VJO\URZPUHMVVKIHNPUH

IV^SVM^HYT^H[LY7V\YVU[VHZTHSS^HYTWSH[L7\[50g sugar strands VY 50g hundreds and thousands VY 50g chocolate vermicelli VUHUV[OLYZTHSSWSH[L

3 9LSLHZL[OLSVSSPLZMYVT[OLPYTV\SKZ`V\TH`ULLK[VKPW[OLIHZLPU^HYT^H[LYMVYHML^ZLJZ+PWLHJOSVSS`PU[V[OLJOVJVSH[L[\YUPUN[VJVH[+PWPTTLKPH[LS`PU[V[OL[VWWPUNVM`V\YJOVPJL;YHUZMLY[VHIHRPUN[YH`SPULK^P[OIHRPUNWHYJOTLU[HUKWSHJLPU[OLMYLLaLY[VYT

Kids In The Kitchen

-HI:TVV[OPL7VWZ

7 *PUUHTVU0JL*YLHT

8TAKES 15 MINS, PLUS FREEZING MAKES 2 LOLLIES (PER FLAVOUR)

Let them choose their favourite fruits and

toppings for these pops

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TAKES 10 MINS, PLUS FREEZING SERVES 4-6

10UHZTHSSMY`PUNWHUNLU[S`[VHZ[3tsp (heaped) ground cinnamonMVYZLJZ[VLUYPJO[OLH]V\YVM[OLZWPJL9LTV]LMYVT[OLOLH[HUK[YHUZMLY[VHSHYNLIV^S

2 (KKNKHPY`J\Z[HYK280g cream2-3tbsp maple syrupVY[V[HZ[L and the ULS`NYH[LKaLZ[VM 2 oranges4P_^LSS

3 ;YHUZMLY[OLTP_[\YL[VHMYLLaLYWYVVMJVU[HPULYHUKMYLLaLMVYHIV\[OYZ\U[PSZVSPKI\[ZVM[LUV\NO[VNP]L^H`ZSPNO[S`PMWYLZZLK^P[O`V\YUNLY

4 9LTV]LMYVT[OLMYLLaLY HUK[YHUZMLY[VHMVVKWYVJLZZVY)SLUK[OLPJLJYLHTIYPL`\U[PSQ\Z[ZTVV[O [OLUYL[\YU[V[OLMYLLaLYMVYOYZ VY\U[PSMYVaLU:LY]LPUcones

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DO YOUR KIDS HAVE BREAKFAST OR ARE MORNINGS SUCH A

RUSH THAT THEY MISS OUT?

My children and I always KDYHEUHDNIDVWFDQWfunction on an empty tummy! Teresa Isaacs

Over to you!

My three do but I have to buy snacks for the older one to eat nice hair is more important to teenagers! Shona McCarthy

0\WKUHHDOZD\VGR,FDQWsee any reason why they VKRXOGQWHDW,WVMXVWlaziness!!! Georgette Turner

125g CASTER SUGAR =

300g BLACKBERRIES+

BLACKBERRY SORBET

9 Berry cool


1Mix 450g Rachels Organic Fat-Free Blueberry Yogurt well. Pour into lolly moulds `V\TH`UKHTLHZ\YPUNQ\Neasier to pour from). Push in the sticks and freeze overnight.

2To decant the ice lollies, run the mould under warm water to loosen, then carefully prise out.

10 Fat-free Blueberry Yogurt Ice Lollies

Try experimenting with

other fruity yogurt flavours

Wom

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1To make the base, melt 30g unsalted butter and stir into 8 digestive biscuits, crushed into crumbs. Spread evenly over the base of a shallow serving dish, but dont press down.

2 Separate 2 eggs and whisk the whites in a clean bowl until stiff. Add 150g caster sugar and whisk again until thick and glossy.

3 Whip 300ml double cream. Mix the egg yolks with the grated zest of 1 lemon and the

juice of 2 lemons. Fold into the cream. Fold the egg whites mixture into the cream mixture.

4 Pour the mixture over the crumble base and put in the freezer for 4-5 hrs, or overnight. Serve frozen, scattered with fresh raspberries.

11 Lemon Ice Cream Cake

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TAKES 20 MINS, PLUS FREEZING

SERVES 6-8

1Line a 2-litre roasting tin with baking parchment. Put 200g raspberries in a food processor with 50g golden caster sugar and 1tbsp cold water. Pulse to make a pure. Spoon the mixture into a sieve over a pan and use a wooden spoon to press through the juice, leaving the pips behind. Remove the sieve, and put the pan on the hob. Bring to the

boil and simmer for 2-3 mins to dissolve the sugar and thicken the pure. Allow to cool, then chill.

2 Whisk 3 eggs whites in a clean bowl until soft peaks form. Whisk in 50g golden caster sugar and set aside.

3 Pour 600ml double cream into a bowl and whisk until thick and mousse-like, but not stiff. In a separate clean bowl, whisk 3 egg yolks with 175g caster sugar until the mixture is pale and foamy.

4 Use a large metal spoon to fold the cream into the yolk mixture. Fold in a spoonful of the egg white mixture to loosen it, then fold in the rest. Pour into the prepared tin. Freeze for 1 hr.

5 Drizzle the ice cream with the raspberry pure, rippling it through the ice cream ^P[OHZRL^LY*V]LY^P[OJSPUNSTand continue to freeze for 8 hrs.

6 Lift the ice cream out of the tin and cut into oblongs [V[ice cream wafers.


1Melt 1 Mars bar, chopped, and 100ml double cream together over a low heat and stir to combine.

2Scoop vanilla ice cream into pots or small dishes. Top half with berry compote or coulis, and half with banana slices and the Mars bar chocolate sauce. Serve immediately.

FUN IN THE SUNEntertaining the kids during the holidays isnt easy, but these activities should keep them busy!

HOST A TEDDY BEARS PICNICSmall children will love arranging their own picnic with teddy bears and dolls. They can either set up a blanket in the garden or use play chairs and a table. Fill their teapot with squash and give them biscuits, sweets or even toy food to serve to their guests. Be sure to drop in for a cuppa yourself!

GO ON AN INSECT HUNTWhether you get them exploring the wonders of the garden, or let them check out the nature in your local park, a hunt for bugs is a fun option for all ages. You could buy them a book about insects so they can identify them, or give them a magnifying JODVVDQGMXVWVHHZKDWWKH\come across on their adventure perfect if you have a pond!

GET WET IN A WATER FIGHTWater parks can be expensive so let the kids run wild with water in the garden and have WKHLURZQZDWHUJKWLQVWHDG If you dont have water guns, WKH\OOKDYHMXVWDVPXFKIXQthrowing water balloons at each other. Get the paddling pool out too, so they can splash about always a hit with youngsters!

Kids In The Kitchen

Raspberry Ripple Ice Cream Wafers

13 Cream Pots

12

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be topped with any fruit or

berry compote

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Popular TV chef Bill Granger brings us no-fuss recipes full of the H\[OLU[PJH]V\YZof sunny Italy

Italian made

1.5kg mixed tomatoes, large ones halvedA small bunch of fresh thymeSalt (preferably, sea salt)3tbsp olive oil3 shallots, chopped1 fennel, thinly sliced, fronds reserved2 garlic cloves, thinly sliced2 red chillies, chopped400g tin of chopped tomatoes180ml dry white wine1kg mussels, de-bearded and scrubbedTSZOZ[VJROLH[LK

1 Pre-heat the oven to 220C/Gas 7. Place the fresh tomatoes in a large roasting tin and scatter with the thyme. Drizzle with 2tbsp olive oil and season with salt. Roast for 2025 mins, until soft and juicy.2 Meanwhile, heat 1tbsp olive oil in a large saucepan with a lid, over medium heat. Add the shallots, sliced fennel, garlic and chillies and cook for 5 mins.3;PWPU[OL[PUULK[VTH[VLZwine and the roasted tomatoes and simmer gently for 5 mins.4 Increase the heat to high and add the mussels. Cover with the lid, shake the pan and allow to steam for 3 mins, or until the mussels open. Discard any that do not open.5 7V\YPU[OLOV[ZOZ[VJRgently fold through the rest of the roasted tomatoes and serve, topped with the fennel fronds.


Mussels arent expensive and

are quick to cook.

Tomato, Chilli & Mussel Soup

SUNSHINE FOOD

37

easy

Mozzarella Roasted Pepper & Caper PizzaTAKES 40 MINS SERVES 4

Passata and ready-roasted red

peppers are handy time-savers.

Polenta, for dusting7SHPUV\YMVYK\Z[PUNBasic pizza dough (see above)4tbsp passata4 roasted red peppers in olive oil, drained and cut into wide strips2 x 125g balls of mozzarella, sliced

2tbsp capers, drainedA handful of rocket leavesExtra-virgin olive oil, to drizzle, plus extra for greasing

1 Pre-heat the oven to 240C/Gas 9 and dust 4 x 30cm pizza trays, or 2 large oven trays, with polenta. Dust the work surface SPNO[S`^P[OV\Y;\YUV\[[OLpizza dough and knead for 1 min to knock back, then divide PU[V*V]LY^P[OVPSLKJSPUNSTand leave to rest for 15 mins.

2 Flatten out 1 piece of dough into a rough circle with the palm of your hand. Gently roll out to a 30cm circle and transfer to 1 the trays. Repeat 3 Spread 1tbsp passata onto each pizza base with the back of a spoon and top with of each topping the roasted red peppers, mozzarella and capers.4 Bake for 8-10 mins, until the base is coloured and crisp. Serve, topped with rocket leaves and a drizzle of olive oil.

2tsp dried instant yeast1tbsp olive oil, plus extra for greasing and brushingtbsp honeyNZ[YVUN^OP[LIYLHKV\Yplus extra for dusting1tsp salt (preferably, sea salt)

1 Pour 250-300ml tepid water into a small bowl, sprinkle in the yeast, add the olive oil and honey and whisk with a fork until dissolved. Set aside.

2 4P_[OLV\YHUKZHS[PUHlarge bowl. Make a well in the centre and pour in the yeast mixture. Bring together to form a soft dough, place on a dusted work surface and knead for 10 mins, until smooth and elastic. 3 Place the dough in a lightly greased large bowl and brush the top with a little olive oil. *V]LY^P[OVPSLKJSPUNSTHUKleave to rise in a warm place for 45 mins, or until doubled in size.

Basic Pizza Dough TAKES 20 MINS, PLUS RISING SERVES 4

38

SUNSHINE FOOD

680ml bottle of passataSalt (preferably, sea salt)315g fresh lasagne sheets220g sliced good-quality cooked ham (or other Italian ham; see tip below)3 x 125g balls of mozzarella, torn into pieces3tbsp freshly grated parmesan430g jar of artichokes in olive oil, drained and halved

1 Pre-heat the oven to 200C/ Gas 6.2 To assemble the lasagne, season the passata with salt and spoon a small amount into the base of a 20 x 30cm ovenproof dish. 3 Dip the lasagne sheets in cold water, then cover the dish with a layer of the dipped sheets.4 :WVVUV]LYVM[OLYLTHPUPUNpassata, then the ham slices, 1 of the mozzarella balls and 1tbsp parmesan. Cover with another layer of dipped lasagne sheets, then top with the remaining passata, all the ham, 1 mozzarella ball and [IZWWHYTLZHU(KK[OLUHSSH`LYof lasagne sheets. 5 Scatter the artichokes over the top and spoon over the last of the passata, mozzarella and parmesan. Bake for 30 mins, or until the cheese is bubbling and golden. Remove from the oven and serve the lasagne immediately.

Bills Italian Food

by Bill Granger

(HarperCollins, 20).

Photography

by Mikkel Vang

Artichoke & Ham LasagneTAKES 45 MINS SERVES 4-6

It can take a whole afternoon to

make lasagne, but not this one!

Im a fan of the short cut - and this is a short cut that I think surpasses the original

Tip: You could use thin slices of prosciutto crudo here (such as Parma ham or San Daniele), but I prefer cooked ham (sold as prosciutto cotto in Italy).

Turn page for recipes

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CAKE CORNER

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Editors

favourite

Make the most of the

cherry season with

this mouthwatering

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MYLZOJOLYYPLZHUK

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Cupcake Secrets

For the cakes: 150g unsalted butter 150g golden caster sugar NZLSMYHPZPUNV\YNJVYUV\Y3 eggs 1tsp vanilla bean paste

For the meringue buttercream: 3 egg whites 225g caster sugar A pinch of salt 300g unsalted butter, cubed 1tsp vanilla extract

For the balloon toppers: 680g Wilton Candy Melts4 tubes of Smarties 1 sheet of edible wafer paper

1 First, make the toppers. Place the Candy Melts in a heatproof bowl set over a pan of simmering water (dont let the bowl touch the water), stirring occasionally, until smooth and silky. 2 Place a silicone mat on a board. Use a teaspoon to spread the candy

in the shape of a bunch of balloons not too big or itll be too heavy and may topple over. Push a lolly stick into the candy and cover with a little more candy to secure. Top each shape with Smarties to form balloons. Repeat to make 12 bunches of balloons make 2-3 at a time so the candy doesnt dry before you stick on the Smarties. 3 Cut 12 long strips of wafer paper and, with a tiny brush of water in the centre, fold each strip in half. Cut very thin strips up to the bend in the centre for the strings. Push the folded end into the candy at the bottom of the balloons (you can trim these later if theyre too long). Leave to dry for at least 20 mins. 4 To make the cupcakes, pre-heat the oven to 160C/Gas 3. Line a cupcake tray with 12 paper cases. Cream the butter and sugar. Sieve the self-raising V\YHUKJVYUV\YPU[VHIV^S(KK[OLeggs to the butter, one at a time with HZWVVUM\SVMV\Y[VZ[VW[OLTP_[\YLsplitting, until its all incorporated. Beat in the vanilla bean paste dont overbeat it or the cakes will be greasy.

Victoria Threader is a goodtoknow Facebook fan whose posts of her fantastic cupcakes made her a hit with our other fans. Each month, she shares her latest creations. You can HSZVUKOLYH[www.goodtoknow.co.uk/victoriaIf you want to become a goodtoknow champion, share your recipes and ideas at www.facebook.com/goodtoknowrecipes

Helium Balloon Cupcakes TAKES 2 HRS, PLUS COOLING/DRYING MAKES 12

Top with Smarties to form balloons

and add wafer paper strips as string

s

3

Moisten the wafer paper strips and

tie a piece of ribbon around the top

Trim the excess candy from around the dried toppers with a sharp knife

Heat the candy melts in a heatproof bowl until smooth and silky

1

Spread the candy in the shape of a

bunch of balloons and add a lolly stick

2

5(KKHUPJLJYLHTZJVVWVMIH[[LYto each paper case. Bake in the oven for 30 mins, or until golden and springy to the touch. Remove from the oven and leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. 6 For the meringue buttercream, put the egg whites, sugar and salt in a large heatproof bowl set over a pan of simmering water (dont the bowl touch the water). When the sugar has dissolved and no longer feels gritty (140-160F on a sugar thermometer), beat with an electric beater until you achieve stiff peaks this will take around 8 mins. 7 Once the bowl is cool to the touch, add the butter, a cube at a [PTL\U[PSP[ZHSSTP_LKPU4P_PU[OL ]HUPSSHL_[YHJ[0[TH`SVVRSPRL[OLbuttercream splits at this stage, but this is normal keep beating until you hear a slapping sound. 8-PSSHWPWPUNIHN[[LK^P[OH>PS[VU1M nozzle with the buttercream. Pipe a swirl on each cupcake, starting in the centre, working your way out to the edges, and back to the centre. Finish by pushing down slightly and pulling up quickly. 9;YPT[OLL_JLZZJHUK`MYVTHYV\UKthe dried toppers with a sharp knife. Lightly brush the wafer paper with ^H[LY\ZPUNHULIY\ZO[VO`KYH[L it so it doesnt break when you tie the ribbon (but dont use too much or theyll melt). Tie a piece of ribbon around the top of the stick and push [OLUPZOLK[VWWLYPU[V[OLJ\WJHRL

41

CAKE CORNER

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42

Cherries are at their best right now, so make the most of them with these delicious bakes

Fresh Cherry Sponge Cake with Pistachios & Almonds TAKES 1 HR 25 MINS SERVES 8Yogurt instead of cream makes

this delicious cake healthier.

250g butter, softened, plus extra for greasing 250g caster sugar 4 eggs, beaten 100g self-raising flour, sifted 100g pistachio nuts, shelled and roughly chopped 200g ground almonds

250g 0% fat Greek yogurt 400g cherries, washed, pitted and halved, plus a few whole cherries, to decorate 1tbsp icing sugar, sieved, for dusting

1 Pre-heat the oven to 180C/ Gas 4. Grease a deep 23cm round cake tin and line the base with baking parchment.

2 Beat the butter and caster sugar [VNL[OLY\U[PSSPNO[HUK\MM `)LH[in the eggs, a little at a time, until M\SS`PUJVYWVYH[LKHUKZTVV[O0Mthe mixture starts to curdle, add HZWVVUM\SVM[OLV\Y3-VSKPU[OLV\YWPZ[HJOPVZHUKground almonds. Spoon into the prepared tin and bake in the oven MVYTPUZVY\U[PSNVSKLUHUKZWYPUN`[V[OL[V\JO

4 9LTV]L[OLJHRLMYVT[OLV]LUHUKSLH]L[VJVVSPU[OL[PUMVY TPUZ[OLU[YHUZMLY[VH^PYLYHJR[VJVVSJVTWSL[LS `5*\[[OLJHRLPUOVYPaVU[HSS`HUKZWYLHK[OL.YLLR`VN\Y[V]LYthe base. Scatter with the halved, pitted cherries, and sandwich with [OL[VWVM[OLJHRL+\Z[^P[Oicing sugar and decorate with the reserved whole cherries.

Make it specialw

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CAKE CORNER

Wom

ans

Weekly

43

Make itsimple

TAKES 35 MINS MAKES 12

These classic tarts are so much

better when freshly homemade.

x 375g pack of sweet shortcrust pastry 4tbsp cherry conserve100g butter, softened 100g caster sugar 100g ground almonds1 egg18 cherries, stoned and halved1-2tbsp flaked almonds75g icing sugar

19VSS[OLZOVY[JY\Z[WHZ[Y`V\[[OPUS `

Youve Been Busy!This is your page! Whether youve made a recipe from our

magazine or website, created your own treats, or got in touch via Facebook, were always pleased to see what youve been up to

25if we

use your

picture

TAKES 30 MINS, PLUS CHILLING MAKES 12

200g milk chocolateFor the honeycomb centre:175g granulated sugar125g golden syrup1tsp (level) bicarbonate of sodaOil, for greasing

1 For the honeycomb centre, place the sugar and golden syrup into a pan and add 2tbsp water. Allow the sugar to dissolve on a low heat, then bring to the boil until the sugar has reached the crack stage (156C on a sugar thermometer). If you dont have a thermometer, drop a little into a cup of cold water it should become hard at once.2 When the toffee is hot enough, quickly tip in the bicarbonate of soda and stir thoroughly. It will instantly foam up but you need to make sure all the soda crystals have dissolved. Pour onto a greased baking tray and allow to harden. 3 Before it gets too solid, mark the honeycomb with an oiled knife to make it easier to break when hard. 4 While the honeycomb is hardening, melt the chocolate in the microwave and allow to cool. Or melt the chocolate in a bowl set over a pan of boiling water (don't let the bowl touch the water). Gently break the honeycomb into bars and dunk into the cooled chocolate until covered. 3LH]L[VYTVUH^PYLYHJRZL[V]LYa plate, transfer to greaseproof paper in the fridge to set.

44

Recip

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Reader recipe of the month Homemade Crunchie Bars

by Charlotte Dendy

Master these and theyll

love you for ever!

CAKE CORNER

Lorraine Yarnolds

cute Frog Cupcakes

Made from Victoria

Threaders recipe &

tutorial. Lesson well

learned well done!

Susan Lees chocolate cakeChocolate and marshmallow overload for a birthday a while ago :) What a treat!

goodtoknow Baking Stars

3,;:;(32

45

Join in at www.facebook.com/goodtoknowrecipes

Fi Romains homemade Black Forest gateau! Looks divine wonder if there were any leftovers?

Sarah Stubbs

birthday cake Made

for my friends birthday

a lemon sponge

with a fresh strawberry

I\[[LYJYLHTSSPUN

Sue Slades lemon

cake Mary Berrys

Whole Lemon Cake

delicious :) No

doubt Mary would

approve of this one!

Tania Woods Bakewell tart Made it for my brothers BBQ. They were celebrating their 25th wedding anniversary.

Greek Flame!! Ouzo and lime/lemonade and Dirty Martini.Joanne Morgan

Sex on the Beach or Black Russian. Depends what mood Im in.Natanya Anastasia Wallwork-Blyth

Whats your favourite cocktail?

Pia Colada or Lychee Martini mmmmmm.Gabriella Woolstone

Strawberry Daiquiri.Charley Burridge

Pia Colada, Margarita or Tequila Sunrise.Sandra Cullen

Bellini!Joanne Stanton

Prawn!!!! (Well you didnt say it HAD to be a drink!)Sharon Ewen

Every month, Monika Horcickova shows us how to make the cutest cookies around. Here, she gets summery with an ice cream theme

Monikas Creative Cookies

For the cookies: 250g butter 200g brown sugar 100g caster sugar 2 eggs 1tsp vanilla extract tsp salt tsp baking powder 70g cocoa powder NWSHPUV\Y

For the icing: 2tbsp egg white powder 900g-1,000g icing sugar Food colouring in cream, pink, blue and green Sprinkles, to decorate 10 red Smarties, to decorate

1 Cream the butter, brown sugar and caster sugar together until SPNO[HUK\MM `(KK[OLLNNZH[ H[PTLHUKTP_^LSS(KK[OL]HUPSSHextract, salt and baking powder and mix again. Stir in the cocoa powder until well blended.2:PM[[OLV\YHUKHKK[V[OLI\[[LYmixture, a little at a time, mixing until ^LSSPUJVYWVYH[LKHUKHIHSSMVYTZ3 Divide the dough into two pieces. Place each piece between 2 sheets VMWHYJOTLU[WHWLYHUKNLU[S`YVSSV\[[VTT[OPJR*OPSSPU[OLMYPKNLMVYOYILMVYLJ\[[PUNV\[47YLOLH[[OLV]LU[V *.HZUse ice cream cookie cutters to cut ZOHWLZV\[VM[OLKV\NO7SHJLVUHIHRPUN[YH`SPULK^P[ONYLHZLWYVVMWHWLY)HRLPU[OLV]LUMVYTPUZVY\U[PSYTHUKNVSKLU;YHUZMLY[Va cooling rack to cool completely.5;VTHRL[OLYV`HSPJPUNTP_[OLegg white powder with 8tbsp warm water in a bowl, and leave to stand MVYTPUZ(KK[OLPJPUNZ\NHY HSP[[SLH[H[PTLILH[PUN^LSSHM[LYeach addition. Continue until you HJOPL]LHZ[PMMJVUZPZ[LUJ `6 Divide the icing into 5 bowls, and HKKMVVKJVSV\YPUN[VLHJOSLH]PUNWSHPUMVY^OP[L@V\ULLK[OLIS\L

and cream icing in both thick and [OPUJVUZPZ[LUJPLZZV[YHUZMLYHSP[[SLVMLHJOPU[VZLWHYH[LIV^SZHUK ZL[HZPKL;OL[OPJRPJPUNULLKZ [VILZVM[LUV\NO[VWPWLI\[Z[PMMenough to hold its shape.)7-VYHSS[OLYLTHPUPUNPJPUNMVSKPUHML^KYVWZVM^H[LYH[H[PTL\U[PSyou reach a honey-like consistency. Spoon the icing into piping bags or squeezy bottles. 8 For the swirl ice cream cookies, V\[SPULHUKVVK[OLJVUL^P[O[OL

cream icing, and leave to dry. Do the same with the green ice cream Z^PYSZ!VVK[OLYZ[HUK[OPYKZLJ[PVUZSLH]L[VKY `[OLUVVK [OLZLJVUKHUKMV\Y[OZLJ[PVUZ [OPZ^PSSZ[VW[OLPJPUNVVKPUNtogether and losing its contours. Use the thicker cream icing to pipe on the cone details. 9 For the cone ice creams, outline HUKVVK[OLJVULHUKSLH]L[Vdry. Pipe on the cone details using the thicker cream icing. Outline and

VVK[OL^OP[LZJVVWHUKSLH]L[Vdry. Do the same with the pink icing. Scatter with sprinkles while still wet.10 For the sundaes, outline and VVK[OLNSHZZ^P[OIS\LPJPUNHUKSLH]L[VKY `6\[SPULHUKVVK[OLYZ[ZJVVW\ZPUNWPURPJPUNSLH]L to dry, then do the same with the green and white icing. Put a red Smartie on the white icing while still ^L[HUKHKK[OLKYVWVMNYLLUPJLcream. Pipe the details on the glass using the thicker blue icing.

Ice Cream Cookies TAKES 2 HRS, PLUS CHILLING, COOLING AND DRYING MAKES 30

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Goodtoknow Recipes - August 2014

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Transcript of Goodtoknow Recipes - August 2014