Easy summer meals and snacks in 20 minutes or less

ON
LY
AU 2.
GU 4
ST 0
20
14
s
u
o
l
u
fab
FIRE UP
THE BBQ!
Easy meals your
family will love
FROZEN
& FUN!
DINE LIKE
THE QUEEN!
Posh afternoon
tea for less
FRUITY
& LIGHT
Banoffee
cheesecake
Cherry sponge
Lemon layer bake
Simple treats
for the kids
to make
Meals
from
45p
Perfec
t
and tato make
k
a picne to
ic
AUS
CAN
CYP
NZL
$ 4.95
$ 5.99
4.00
$ 7.30
10 low cal takeaway menus Fresh Italian dishes

Simple buffet ideas for all 6 delicious super salads
NEW 5:2 MEAL
PLANNER APP
NOW WITH 101 DELICIOUS NEW RECIPES FOR 500 CALORIE DIET DAYS
INCLUDES
More single portion recipes

Snack ideas
Calorie counts
Shopping lists
Expert tips
ONLY 1.99,
GET IT ON YOUR
IPAD AND
IPHONE NOW
AVAILABLE ON IPAD & IPHONE. DOWNLOAD FROM THE MAKERS OF

IN THE APPLE APP STORE NOW, 1.99!
Welcome
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
Whats inside?
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 Granger
64;LH[MVYHX\LLU
KIDS IN THE KITCHEN

30 Time to chill with lollies and ice creams
CAKE CORNER
40 Victoria Threaders Balloon Cupcakes
42 Two delicious cherry bakes
44 Youve been busy! Your baking
18
66
successes this month
46 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!
Iced Strawberry Meringue Cake
73
+HYR*OVJVSH[L:X\HYLZ
30
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
Burmese Chicken Noodle Curry
Strawberry Shortcake Ice Cream
15 Next Big Thing: Ice Cream Sandwiches

24 Food News: The latest in the kitchen
48 Subscribe to goodtoknow Recipes
80 Whats coming next month
83 Quick Recipe Finder
3
Its good to know how to...

...Serve summer salads ...Eat alfresco
21
Hot Steak Salad
Chilli Chicken Wings
11
27
Griddled Harissa Lamb

with Crisp Radish Salad
Easy Chicken Pittas
77
23
Greek Goodness Pasta Salad

4
Rum-glazed
Griddled Pineapple
...Keep the kids cool
31
Cheats Mint Choc Chip Ice Cream
15
Double Choc Cookie Sandwiches
35
Raspberry Ripple Ice Cream Wafers
join us on
...Fake a takeaway
70
Thanks to the goodtoknow Facebook
fans featured in this months issue
Contact us
@ goodtoknow@ipcmedia.com
goodtoknow Recipes, Blue Fin Building,

110 Southwark Street, London SE1 0SU
Find us on Facebook go to
www.facebook.com/goodtoknowrecipes
Hot & Sour Noodles
Follow us on twitter.com/gtkrecipes
69
Metric
Imperial
25g
50g
75g
100g
150g
200-225g
450g
500g
1kg
1oz
2oz
3oz
4oz
5oz
8oz
1lb
1lb 2oz
2lb 4oz
Volume
Meet the team

Editor goodtoknow.co.uk Charlotte Gunn
Acting Recipes Editor goodtoknow.co.uk Katy Salter
Editorial Content Producer Eleanor Jones
Managing Director Fiona Dent
Publishing Director Roger Cummings
Publisher Tom Smith
Head of Agency Sales Rob Freeman (020 3148 6708)
Metric
Imperial
5ml
15ml
TS
TS
TS
TS
150ml
TS
600ml
1 litre
1.2 litre
1tsp
1tbsp
Va
Va
Va
Va
pt
Va
1pt
1pt
2pt

Ovens
Head of Creative Media Donia Dacey (020 3148 3649)
*
-
.HZ
Digital Account Director Toby Bicknell (020 3148 7621)
140
150
160/170
180
190
200
220
230
240
275
300
325
350
375
400
425
450
475
1
2
3
4
5
6
7
8
9
With thanks to Lisa Collins, Heather Cupit,
Ham & Portobello

Mushroom Ring Pizza
Catherine Francis, Claire McCall, Sarah Prescott
72
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.
TRY GOODTOKNOW RECIPES
ON YOUR TABLET!
You can get goodtoknow
Recipes on your iPad, Kindle
Fire & Nook HD. To subscribe,
simply visit your relevant
storefront and download the
GoodtoKnow Recipes App.
Sweet n Sticky Pork
Weight
5
VOUCM&S
WITH HE
ONLIN
E ER R
E OV
R Y
DER*
SUBSCRIBE TODAY
from just 9.99!
0844 848 0848

quoting code 13H
magazinesdirect.com/13H
7 days a week, 8am to 9pm (UK time)

Offer open to new subscribers only. Offer closes
31 August 2014. *M&S voucher only available for subscription
orders placed online and only on subscriptions delivered to
the UK mainland. Vouchers are digital and can be redeemed
either in-store or online and will be fullled by email only.
Your voucher will be emailed separately within 28 days
after your rst payment has been taken.
Calling All Bakers!

goodtoknow.co.uk has hundreds of
beautiful cake recipes just for you.
Our collection of cakes includes:

All the classic bakes
Quick and easy tray bakes
Cute and classy cupcakes
How-to cake decorating guides
PLUS all the latest baking trends
SEE ALL OUR LOVELY CAKE RECIPES
Visit: goodtoknow.co.uk/cake
Follow us on Twitter: @gtkrecipes
Like us on Facebook: /goodtoknowrecipes
TWENTY MEALS
20 meals in
Dont 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
TAKES 20 MINS SERVES 3
www.wholegraingoodness.com
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\ZOYVVTZZSPJLK
200g can of chopped
tomatoes
4 wholemeal tortillas
[IZWJOVWWLKJVYPHUKLY
to serve
14P_[OLZSPJLKJOPJRLUSSL[Z
with 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

www.lovepork.co.uk
This one-pot meal is colourful and comforting.

1tbsp olive oil
VUPVUWLLSLKHUKYV\NOS`
chopped
NHYSPJJSV]LZZX\HZOLK
225g smoked gammon
Z[LHRMH[YLTV]LKHUKJ\[
into cubes
ZWPJ`WVYRZH\ZHNLZ
thickly sliced
1tsp smoked paprika
300g short grain paella rice
7PUJOZHMMYVUPUM\ZLKPUH
little water
1.1ltr pork stock
black pepper
VYHUNLWLWWLYKLZLLKLK
and chopped
NNYLLUILHUZ[HPSZ
removed
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[OL
rice is tender and the liquid has
been absorbed.
Thai-style Prawns
www.lakedistrictquark.co.uk
Add subtle Thai avours to this seafood special.

2tbsp olive oil
YLKWLWWLYULS`ZSPJLK
NIHI`JVYUZSPJLK
JTWPLJLVMYVV[NPUNLY
peeled and chopped
NHYSPJJSV]LZJY\ZOLK
SHYNLYLKJOPSSPKLZLLKLK
HUKULS`ZSPJLK
I\UJOVMZWYPUNVUPVUZ
trimmed and sliced
NTHUNL[V\[ZOYLKKLK
Grated zest and juice of 1 lime
[ZWJVYUV\Y
[ZW;OHPZOZH\JL
350g cooked tiger prawns
1tsp 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\Y
HUKZOZH\JL(KK[V[OLWHU
with 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.
Chicken,
Mushroom &
Tomato Pizza
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.
You can
also use
up other
cooked
meats and
leftover
veg on
this pizza
Mima Sinclair for www.goodtoknow.co.uk
Spicy Chicken Stack
TWENTY MEALS
Use a good cut of meat

to get the most from
this flavoursome salad
Hot Steak Salad

3tsp olive oil

125-150g piece of sirloin steak
Salt and freshly ground black pepper
NHYSPJJSV]LOHS]LK
ZTHSSYLKVUPVUJ\[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.
Womans Weekly
This indulgent salad is easy to throw

together a real everyday treat.
Red Pepper & Rose Harissa Wild Rice With Summer Vegetables
350g long grain and wild rice (mixed)

4tbsp olive oil
YLKVUPVUWLLSLKHUKULS`JOVWWLK
100g frozen peas
1 jar Belazu Red Pepper & Rose
Harissa Sauce
OHUKM\SZVMULS`JOVWWLKIHZPSSLH]LZ
Sea salt
NIHI`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.
Harissa is an aromatic
paste widely used in
North African and
Middle Eastern cuisines
10
www.belazu.com
Spice up your rice with this deliciously spicy red pepper and rose harissa sauce.
TWENTY MEALS
Chiang Mai Beef Curry
TAKES 20 MINS SERVES 2-3
1tbsp vegetable oil

VUPVUWLLSLKHUKJOVWWLK
3 garlic cloves, peeled and
ULS`JOVWWLK
[IZWYLKNYLLUVY`LSSV^
;OHPJ\YY`WHZ[L
250g sirloin steak, trimmed
VMMH[HUKZSPJLK[OPUS`
1 red pepper, deseeded
HUKZSPJLKSLUN[O^H`Z
100g snake beans or green
ILHUZJ\[PU[VZOVY[SLUN[OZ
HUKISHUJOLKMVYTPUZ
IHI`Z^LL[JVYUISHUJOLK
for 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]LZ
HUKTPU[SLH]LZULS`ZSPJLK
Rice 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\NHY
black bean sauce, lime juice,
ZOZH\JLHUKTS^H[LYVY
more 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.
Womans Weekly
If you dont have any sh sauce, use 3-4tbsp soy sauce and a little sugar, to taste.
Mushroom & Goats Cheese Tortilla

Holly Arnold for www.goodtoknow.co.uk
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\Y
Whisk 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.
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.
Griddled Harissa Lamb

with Crisp Radish Salad
North African spices are the perfect match for rich lamb.
[ZW)HY[)SLUKZ/HYPZZH
[IZWVSP]LVPS
4 New Zealand lamb leg
Z[LHRZ
Grated zest and juice
VMVYHUNL
[ZWÔP[L^PUL]PULNHY
2 fennel bulbs, quartered
HUK]LY`[OPUS`ZSPJLK
SHYNLJHYYV[ZJVHYZLS`
NYH[LK
YHKPZOLZ[OPUS`ZSPJLK
N^H[LYJYLZZ
1tsp 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.
www.waitrose.com/recipes
Macaroni
Cheese
Pancakes
NTP_LKT\ZOYVVTZ
Z\JOHZJOLZ[U\[ZOPP[HRL
V`Z[LYHUKI\[[VU
2tbsp olive oil
1 onion, sliced
NHYSPJJSV]LZJY\ZOLK
8 eggs, beaten
:HS[HUKMYLZOS`NYV\UK
black pepper
[IZWMYLZO[O`TLSLH]LZ
:THSSI\UJOJOP]LZULS`
JOVWWLK
NNVH[ZJOLLZLKPJLK
or crumbled
Seasonal salad, to serve
Dean Edwards for www.eggrecipes.co.uk
This veggie feast can be served hot or cold ideal for lunchboxes.
11
Quorn Tagine
www.quorn.co.uk
Youll be well on your way to your seven-a-day with this veggie-packed supper.
2tbsp olive oil
YLKVUPVU[OPUS`ZSPJLK
350g 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, chopped
400g tin of chopped tomatoes
`LSSV^WLWWLYKLZLLKLK
and chopped
1 red pepper, deseeded
and chopped
:HS[HUKMYLZOS`NYV\UK
black pepper
400ml hot vegetable stock

400g tin of chickpeas, drained
NJOLYY`[VTH[VLZOHS]LK
200g couscous
2tbsp 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.
Chicken Fusion Salad

A fresh, healthy recipe to use up your Sunday roast leftovers.
For the dressing:

[IZWULS`NYH[LKNPUNLY
1 small red chilli, deseeded
HUKULS`JOVWWLK
3tbsp red wine vinegar
[IZWZV`ZH\JL
3tbsp vegetable oil
3tbsp 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.
Mexican Chicken Fajitas

www.schwartz.co.uk
Shortcut spices make this dish handy for busy evenings.

1 Schwartz Mexican Fajitas
Flavour Shot
450g boneless, skinless
chicken breasts, sliced into
thin strips
1 red onion, peeled and
[OPUS`ZSPJLK
1 green pepper, sliced
1 red pepper, sliced
1tbsp tomato pure
Flour 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\Y
tortillas, sour cream, guacamole,
and tomato salsa, and invite
WLVWSL[VSS[OLPYVÛ^YHWZ
Sausages with
Red Onion
Gravy & Sweet
Potato Mash
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\UK
black pepper. Serve
with the sausages and
red onion gravy.
Womans Weekly
Womans Weekly
150g Thai rice noodles

1 large carrots, peeled
cucumber, sliced
2 Little Gem lettuces
5 sprigs of fresh mint
250g cooked chicken,
shredded
1 small red chilli, deseeded
HUKULS`ZSPJLK
2-3tsp sesame seeds, toasted
TWENTY MEALS
An Italian-inspired
dish made from simple
storecupboard staples
Sardine Spaghetti with Sultanas & Pine Nuts

Sardines are cheap and easy to prepare,
but so full of avour.
NZWHNOL[[P
135g can of Parmentier Sardines
:LSLJ[PVUnS/\PSLK6SP]L
NHYSPJJSV]LULS`JOVWWLK
[IZWZ\S[HUHZ
[IZW[VHZ[LKWPULU\[Z
[IZWJOP]LZZUPWWLK
A squeeze of lemon juice
-YLZOS`NYV\UKISHJRWLWWLY
Rocket 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.
13
Sweet & Sour Pork Mince Balls

www.lovepork.co.uk
A delicious fusion of Chinese and Italian avours.

450g lean minced pork
4tbsp tomato ketchup
Freshly ground black pepper
1 onion, chopped
1 red pepper, chopped,
150g baby sweetcorn, halved
lengthways
432g can of pineapple chunks
in natural juice
2tbsp mango chutney
1tbsp Worcestershire sauce
2tbsp tomato pure
100g frozen peas
Cooked 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.
Watercress, Avocado, Bacon

& Blue Cheese Salad
This hearty salad comes in at just 300 cals per serving.

4 rashers of streaky bacon
100g fresh watercress
1 ripe avocado, stoned
and sliced
100g Roquefort (or your
favourite blue cheese)
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.
Beef
Stroganoff
An easy version of the

classic Russian recipe.
1 Cut 500g frying steak
into thin, diagonal strips.
Heat [IZWZ\UV^LY
oil 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.
www.goodtoknow.co.uk
TWENTY MEALS
Linguine
with Clams
Tandoori Salmon Skewers

If the weathers nice, you can also pop these skewers on the BBQ.
www.philadelphia.co.uk
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\NO
3 Meanwhile, prepare the
couscous according to packet
instructions, and lightly steam
the vegetables. Serve with the
tandoori salmon skewers.
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`JOVWWLKHUK
cook 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[SLHM
parsley. 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.
Val Barrett for www.goodtoknow.co.uk
Womans Weekly
Garlic and white wine

go well with seafood.
FOOD TRENDS
IG
I
Ice Cream
Sandwiches
Each month, Eleanor Jones examines a new up-and-coming foodie trend

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.
Double Choc Cookie

Sandwiches
TAKES 30 MINS (INCL CHILLING) SERVES 12
For the ice cream:

7 generous scoops of vanilla ice cream
85g raspberries, plus extra to serve
5tbsp Carnation Caramel, plus extra
to serve
For the cookies:
115g unsalted butter, softened
115g caster sugar
85g Carnation Condensed Milk
NNS\[LUMYLLZLSMYHPZPUNV\YISLUK
25g cocoa powder
55g Milkybar chunks or buttons
1-VY[OLPJLJYLHTSSPUNW\[[OLPJLJYLHT
PUHIV^SHUKSLH]LH[YVVT[LTWLYH[\YLMVY
TPUZ\U[PSZSPNO[S`ZVM[)LH[NLU[S`^P[OH
SHYNLZWVVU4HZO[OLYHZWILYYPLZ[VTHRL
HZH\JL;YHUZMLY[OLZVM[LULKPJLJYLHT
[VHMYLLaLYWYVVMIV_Z^PYSPU[OLJHYHTLS
HUK[OLYHZWILYY`TP_[\YL[OLUYL[\YU[V[OL
MYLLaLYMVYTPUZ\U[PSZL[
24LHUÔPSLWYLOLH[[OLV]LU[V*
.HZ;VTHRL[OLJVVRPLZPUHSHYNLIV^S
JYLHT[OLI\[[LYZ\NHYHUKJVUKLUZLKTPSR
\U[PSWHSL4P_PU[OLV\YHUKJVJVHWV^KLY
(KK[OLJOVJVSH[LJO\URZVYI\[[VUZ
39VSS[OLKV\NOPU[V^HSU\[ZPaLKIHSSZ
H[[LUZSPNO[S`HUKWSHJLVUIHRPUNZOLL[Z
SPULK^P[OIHRPUNWHYJOTLU[7YLZZKVÛ
ZSPNO[S`)HRLPU[OLV]LUMVYTPUZ[OLU
YLTV]LHUKSLH]L[VZL[MVYTPUZ
4 ;VZLY]LSS[OLJVVRPLZ^P[OPJLJYLHT
HUKKYPaaSLV]LYZVTLJHYHTLSZH\JL
www.carnation.co.uk
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
TIP
If youre keen to make these, but calorie
conscious, use low-fat ice cream.
15
Raspberry
Upside-down Cake
TAKES 1 HR-1 HR 15 MINS SERVES 6-8
Rachel likes to make upside down

cakes. No wonder, as theyre so simple!
50g butter
125g caster sugar
250g fresh or frozen raspberries
For the sponge:
150g butter, softened
150g caster sugar
3 eggs
NZLSMYHPZPUNV\YZPM[LK
Cream, 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[OLU
Z[PYPU[OLV\Y(S[LYUH[P]LS`WSHJLHSS[OL
ingredients in a food processor and process
IYPL`\U[PS[OL`JVTL[VNL[OLY
3 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]LY
5 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.
I love the way the

dish starts off as
a delicious dessert
and the next day
it turns into
the perfect
coffee-time treat
16
s
sweets
COOK LIKE A STAR
Making the most of

juicy summer berries,
here are a few of chef
Rachel Allens easy
MY\P[SSLK[YLH[Z
Summer Fruit Compote

TAKES 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 sugar
1 vanilla pod
6 nectarines (about 700g total weight),
Z[VULZYLTV]LKHUK[OLLZOJ\[PU[V
slices about 5mm thick
300g fresh strawberries, hulled and
halved, or quartered, if large
125g fresh, or frozen, blueberries (defrost,
if serving at room temperature)
Juice of -1 lemon
Thick 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)YPUN
to 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.
TIPS
OThe 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.
Turn the page for more recipes >
COOK LIKE A STAR

Iced Strawberry
Meringue Cake
TAKES 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 chunks
Fresh strawberries, to serve (optional)
For the strawberry sauce:
200g fresh strawberries, hulled
and quartered
Juice of 1 lemon
50g icing sugar
1 Line a 23cm diameter spring-form cake
[PU^P[OHKV\ISLSH`LYVMJSPUNST;VTHRL
the 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[OLZLLKZ
2 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[PUHUK
ZTVV[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[OLZPKLZ
VM[OLJHRL[OLU\ZLHWHSL[[LRUPMLVYZO
slice to transfer the cake carefully from the
IHZLVM[OL[PU[VHZLY]PUNWSH[L*\[PU[V
slices to serve, either on its own, or with fresh
Z[YHÎLYYPLZPM`V\^PZO
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.
;9@;/,:,=(90(;065:
Iced raspberry meringue cake:

Replace the strawberries with the
same quantity of fresh, or frozen and
defrosted, raspberries.
2
3
Iced lemon meringue cake:

Replace the strawberry sauce with
200g lemon curd.
Iced toffee meringue cake: Use
200g dulce de leche instead of the
strawberry sauce.
18
Rachels
Everyday
Kitchen by
Rachel Allen
(HarperCollins,
25)
Photography
by Tara Fisher
THIS MONTH WERE LOVING
Sticky Mustard
Sausage
& Bacon Sticks
You can prepare these up to

a day in advance.
Woman
2tbsp wholegrain mustard

2tbsp runny honey
250g smoked back bacon
375g (12) pork chipolatas
Small bunch of sage leaves
1 red pepper, deseeded and
cut into 2cm squares
A 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.
i ea a !
Bored with burgers and bangers? Why not

expand your barbie repertoire with some
sizzling new ideas for a summer spread
19
Barbecue Trout with Ginger & Lemongrass

This fuss-free recipe for glazed trout looks
and tastes wonderfully exotic.
6tbsp Bottlegreen Ginger & Lemongrass
Cordial
25g piece of root ginger
1 large red chilli
lemon
4 prepared trout
2 spring onions, to serve
Lettuce leaves, to garnish
1 Pour the cordial into a pan and add 6tbsp
^H[LY7LLSHUKULS`ZSPJL[OLNPUNLYKLZLLK
and cut the chilli into thin slices and add to the
JVYKPHS^P[OHNVVKZX\LLaLVMSLTVUQ\PJL
)YPUN[V[OLIVPS[OLUZPTTLY\U[PS[OLSPX\PKPZ
YLK\JLK[VHZSPNO[S`[OPJRLULKNSHaL
2 )HYILJ\LVYNYPSS[OLZOMVYTPUZ
KLWLUKPUNVUZPaL[\YUPUNOHSM^H`[OYV\NO
;OLZOZOV\SKHRLLHZPS`ÔLUJVVRLK
3 *\[[OLZWYPUNVUPVUZPU[V[OPUZ[YPWZHKK[V
[OL^HYTNSHaLHUKZWVVUV]LY[OLZO
.HYUPZO^P[OSL[[\JLSLH]LZ[VZLY]L
A simple
and impressive way
to serve trout
20
www.bottlegreendrinks.com
Mini Tuna Burgers

with Wasabi Mayo
The avour of wasabi paste is like hot

mustard great for perking up tuna patties.
14P_[OL[\UHPUHMVVKWYVJLZZVY\U[PSTPUJLK
;YHUZMLY[VHIV^SZ[PYPU[OLUL_[PUNYLKPLU[Z
[IZW^HZHIPWHZ[LHUKZLHZVU:OHWL[OL
TP_[\YLPU[VI\YNLYZ7YLOLH[[OLIHYILJ\L
2 *VVR[OLI\YNLYZMVYTPUZVULHJOZPKL
3 4LHUÔPSLJVTIPUL[OLTH`VUUHPZLHUK
YLTHPUPUN^HZHIPWHZ[L:WSP[HUKSS[OLWHUPUP
^P[O[OLI\YNLYZJ\J\TILYHUK^HZHIPTH`V
www.waitrose.com
N`LSSVÛ[\UHZ[LHRJ\[PU[VJO\URZ
ZHSHKVUPVUZ[OPUS`ZSPJLK
[IZWZLZHTLZLLKZ
NMYLZOJVYPHUKLYULS`JOVWWLK
2tsp wasabi paste
2tbsp extra light mayonnaise
JTWPLJLVMJ\J\TILY[OPUS`ZSPJLK
12 freshly baked panini
Sweetcorn with
Hazelnut Butter
This delicious butter can be made ahead,

wrapped in clinglm and foil, then frozen.
4 sweetcorn cobs
100g butter, at room temperature
NOHaLSU\[Z[VHZ[LKHUKULS`JOVWWLK
3tbsp chopped fresh coriander
17YLOLH[[OLV]LU[V *.HZ:VHR[OL
JVYUJVIZPUJVSK^H[LYMVYTPUZHUKKYHPU
4LHUÔPSLZVM[LU[OLI\[[LYPUHIV^SHUKHKK
[OLOHaLSU\[ZHUKJVYPHUKLY
2*HYLM\SS`WLLSIHJR[OLSLH]LZVM[OLJVYU
O\ZRZ[OLUW\SSV\[HUKKPZJHYK[OLZPSR`
[OYLHKZ:TVV[OHIV\[VM[OLI\[[LYV]LY
[OLJVIZHUK^YHWPUMVPS
3 7YLOLH[[OLIHYILJ\L*VVR[OLJVIZMVY
TPUZ\U[PSQ\Z[[LUKLY[\YUPUN[OLTHJV\WSL
VM[PTLZHUK\UKVPUN[OLMVPSMVY[OLSHZ[TPUZ
[VSL[PU[OLZTVR`H]V\Y
4 :LY]L[OLJVIZOV[^P[O[OLYLZ[VMI\[[LY;OL
I\[[LYTHÌLMYVaLUMVY\W[VTVU[O
www.hellmanns.co.uk
Just a few ingredients transform chicken

wings into lightly spiced winners.
13 dollops of Hellmanns Mayonnaise
with a Spark of Chilli
1tbsp paprika
1tbsp runny honey
2 spring onions, chopped
TAKES 20-25 MINS, PLUS MARINATING SERVES 12
2 chicken wings (or 6 drumsticks)

1-VY[OLTHYPUHKLTP_[OLTH`VUUHPZL
>VYJLZ[LYZOPYLZH\JLWHWYPRHOVUL`HUK
ZWYPUNVUPVUZ:LHZVU^P[ONYV\UKISHJR
WLWWLYHUKY\IV]LY[OLJOPJRLU^PUNZ*OPSS
MVYOYZVYV]LYUPNO[PM`V\OH]L[PTL
2 7YLOLH[[OLIHYILJ\LHUKJVVR[OL^PUNZ
V]LYHTLKP\TOLH[\U[PS[OL`HYLZ[PJR`
NVSKLUHUKJVVRLK[OYV\NO
Womans Weekly
Chilli Chicken Wings
21
Memphis-style
BBQ Ribs
TAKES 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.
1*VTIPUL[OLYZ[ PUNYLKPLU[Z\U[PS^LSS
TP_LK9\IV]LY[OLYPIZ*V]LY^P[O
JSPUNSTHUKJOPSSMVYOYZ:[VYL[OL
YLTHPUPUNY\IPUHUHPY[PNO[JVU[HPULY
2;VTHRL[OLZH\JLNLU[S`JVVR[OLVUPVU
PU[OL]LNL[HISLVPS\U[PSZVM[HUKIYVÛ
HIV\[TPUZ7\SZL[OLVUPVU^P[O[OLYLZ[
VM[OLPUNYLKPLU[ZPUHMVVKWYVJLZZVY\U[PS
ZTVV[O0[ZOV\SK[HZ[LZV\YI\[`V\JHU
HKQ\Z[[OLH]V\Y^P[OIYVÛZ\NHYHUKOV[
ZH\JL[V[HZ[L
3;VJVVRW\[[OLYPIZVU[OLIHYILJ\LV]LY
HNLU[SLOLH[^P[O[OLSPKVUMVYOYZ<ZPUN
HWHZ[YÌY\ZOZWYLHKZH\JLV]LY[OLYPIZ
L]LY`TPUZ;OL`HYLKVULÔLUZ[HY[PUN
[VW\SSH^H`MYVT[OLIVULHUKISHJRV\[ZPKL
4;VJVVRPU[OLV]LUWYLOLH[[V*
.HZWSHJL[OLYPIZVUHIHRPUN[YH`HUK
JV]LY^P[OMVPS*VVRMVYOYZIHZ[PUN^P[O
ZH\JLL]LY`TPUZ9LTV]L[OLMVPSMVY[OL
SHZ[TPUZ:LY]L^P[OHU`SLM[V]LYY\I
www.kikkoman.co.uk
10g smoked paprika

10g ground fennel seeds
1tbsp freshly ground black pepper
1tbsp dark brown sugar
1tsp salt
1tsp celery salt
1tsp cayenne/chilli powder
1tsp garlic powder
1tsp ground cumin
2 racks of pork spare ribs
For the sauce:
1 onion, roughly chopped
2tbsp vegetable oil
250ml cider vinegar
200ml soy sauce (such as Kikkoman)
200ml American mustard
2tbsp tomato pure
50g dark brown sugar, plus extra to taste
Hot sauce, to taste
Warm Aubergine Salad

Womans Weekly
Warm aubergine dressed in a garlic and

lemony dressing with fresh herbs.
22
2 medium aubergines, cut into 1cm slices

8-10tbsp light olive oil
For the dressing:
100ml virgin olive oil
Zest of 1 lemon and 2tbsp juice
1 garlic clove, peeled and crushed
[IZWJOVWWLKMYLZOH[SLHMWHYZSL`
2tbsp chopped fresh lemon thyme
1)Y\ZOIV[OZPKLZVM[OLH\ILYNPULZ^P[O[OL
SPNO[VSP]LVPSHUKJVVRVUHTLKP\TOV[
IHYILJ\LMVYTPUZVULHJOZPKL\U[PS
[OL`HYLZ[HY[PUN[VIYVÛ
24LHUÔPSLWSHJLHSS[OLPUNYLKPLU[ZMVY
[OLKYLZZPUNPUHISLUKLYHUKW\SZL\U[PS
ZTVV[OVYULS`JOVWHSS[OLPUNYLKPLU[ZHUK
TP_[VNL[OLY^LSS
3>OLU[OLH\ILYNPULZSPJLZHYLJVVRLKSH`
[OLTPUHSHYNLZOHSSV^KPZOHUKZWYLHK[OL
KYLZZPUNV]LY3LH]LMVYH[SLHZ[TPUZMVY
[OLH]V\YZ[VISLUKHUKZLY]L^HYT
:,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 4
Mix 1 white cabbageULS`ZSPJLK
2 carrotsNYH[LK2 spring onionsZSPJLK
HUK4 jalapeo peppersZSPJLKPUHIV^S
(KK[OLQ\PJLVM1 lime2tbsp low-fat
plain yogurt2tbsp extra light
mayonnaiseHUKsalt[V[HZ[L:[PYPU
2-3tbsp chopped fresh coriander
FRUITY SALSA SERVES 6

4P_[VNL[OLY1 small mangoWLLSLKHUK
ULS`JOVWWLK1 shallotWLLSLKHUK
ULS`JOVWWLKHOHUKM\SVMfresh
coriander leavesJOVWWLKHUK1-2tbsp
sweet chilli sauce:LHZVU^P[OWSLU[`
VMsalt and freshly ground pepper HUK
ZLY]L^P[OIHYILJ\LKTLH[Z
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
Rum-glazed griddled pineapple

TAKES 25 MINS, PLUS MARINATING SERVES 4
Womans Weekly
The aromatic avour of pineapple is

intensied when cooked with rum.
1 pineapple
4tbsp clear honey
4tbsp rum
Yogurt, to serve (optional)
1*\[[OLZRPUVMM[OLWPULHWWSLI\[SLH]L
[OLSLH]LZVU[OL[VWVMP[*\[[OL
WPULHWWSLPU[V^LKNLZHUK[OLUWSHJL
PU[VHSHYNLZOHSSV^KPZO
24P_[VNL[OLY[OLOVUL`HUKY\THUK
WV\YP[V]LY[OLWPULHWWSL3LH]LP[[V
THYPUH[LMVYH[SLHZ[TPUZ[\YUPUNP[PU
[OLZ`Y\WVJJHZPVUHSS`
32LLW[OLTHYPUHKLHUKIHYILJ\L[OL
WPULHWWSLVUTLKP\TOLH[MVYTPUZ
[\YUPUNVJJHZPVUHSS`HUKIY\ZOPUN^P[O
THYPUHKL:LY]L^P[O`VN\Y[PM^PZOLK
23
Whats
new
in the kitchen
By Eleanor Jones
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
Beef up your
barbecues
SPEEDY STRIPED SWIRLS

We love the look of two-tone icing,
but we dont always have the time to
faff around with piping bags and food
colouring.Thanks to Cake Dcors
new Two Colour Stripes Cupcake
Frosting, we dont need to. These
UPM[`[\ILZJVTLPU[^VH]V\YZ
(Chocoholic Vanilla and Strawberry

& Vanilla) and are perfect for adding
an impressive topping to your bakes
in a matter of minutes. Two Colour
Stripes Cupcake Frosting is available
from Morrisons, Lakeland and Asda,
priced at 3.19 per tube.
Kimberleys secret ingredients

he 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[PWZHUKÔH[HK]PJL
ZOLOHZMVY[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<2ZYZ[NH`^LKKPUNZ
which was a huge privilege and something
I was really proud to do.
24
What projects are you working on?

Im developing recipes for a major baking
brand; working as an ambassador for the
>OH[0:LL7YVQLJ[ÔPJOHPTZ[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
Make your next barbecue one to

remember with these tasty new sauces
MYVT*VSTHUZ-HTPS`MH]V\YP[L*O\UR`
)\YNLY:H\JL^P[OP[Z[HUN`NOLYRPU
H]V\YPZWLYMLJ[MVYIYPNO[LUPUN\W
`V\YI\YNLYZÔPSL-PLY`))8*OPSSP
:H\JLPZMVY[OVZLÔVSPRL[OLPYTLH[
with a bit of extra heat we enjoyed it
smothered over ribs and sausages for
a spicy, smoky treat. The sauces cost
1.69 and are available from Tesco,
:HPUZI\Y`ZHUK(ZKH
FOOD NEWS
The Queen
of Cupcakes
/XLVD=LVVPDQQDOLVWRQ
The Apprentice 2013, is
DZRPDQZKRNQRZVKHU
FDNHV)URPWKHVXFFHVV
RIKHUFDNHVKRS'L[LHV
&XSFDNHU\WRWKHODXQFKRI
KHU%DNHUV7RRONLWEDNLQJ
VXSSOLHVFRPSDQ\VKHV
DZKL]]ZKHQLWFRPHVWR
all things sugar (and we
GRQWMXVWPHDQ/RUG$ODQ
/XLVDVQHZERRN:LFNHG
&XSFDNHVLVSDFNHGZLWK
recipes that taste as good
DVWKH\ORRNIURPHDV\
FDNHVWRPDNHZLWKNLGVWR
ERR]\EDNHVIRUWKHJURZQ
XSV3LFNXSDFRS\ZKHQLW
hits the shelves on 17 July
%DQWDP3UHVV
ITS ALL IN THE OIL

;OLZLPUM\ZLKYHWLZLLKVPSZMYVT)VYKLYLSKZ
are 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
ILWYVWLYSÙPZOLK
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`WHPYPUNZ
we 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.
Take 3...
Key Lime Pie

TESCO KEY LIME PIE,
470g, 2
)UR]HQWKLVGHIURVWVWR
a round, deep pud with a
SRRORIMHOO\VDXFHLQWKH
centre. Super sweet and
YHU\FUHDP\VRDVPDOO
VOLFHVKRXOGVXIFH
7/10
ASDA KEY LIME
CHEESECAKE, 460g, 2
With a crunchy chocolate
biscuit base, topped with
DOLJKWXII\PRXVVHDQG
QLVKHGRIIZLWKVZLUOVRI
FUHDPWKLVLVDQDXJKW\
but very nice treat.
8/10
SAINSBURYS KEY LIME
PIE, 470g, 3.50
This oblong pie is easy
WRFXWLQWRIRXUJHQHURXV
RUVL[VPDOOHUVOLFHV
The sharp but sweet
OLPHDYRXUHGPRXVVHLV
WRSSHGZLWKFUHDPDQGD
crunchy base. Delicious.
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
OUR
FAV E
25
Budget choice
Four tasty low-cost
treats to make and
take to a picnic
Fresh idea
Takes 10 mins Serves 8
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.
58p
per
serving
Picnic eggs
45p
per
serving
Takes 1 hr, plus cooling Serves 4

O4
slices of bread O5 eggs

sausages OPlain flour, for dipping
OSalad and salsa, to serve
O8
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$"0D
Remove 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.
www.happyegg.co.uk
Womans Weekly
O250g couscous O6tbsp extra virgin

olive oil OZest and juice of 1 lemon
OSalt 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
MONEY SAVERS
Veggie slices
60p
Takes 1 hr Serves 6
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
per
serving
Womans Weekly
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.
Pitta parcels
Takes 30 mins, plus cooling Serves 4
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
95p
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.
per
serving
27
Peanut butter
5p
per
cookie
14p
per
slice
Takes 30 mins, plus cooling Makes 20
Takes 1 hr 5 mins-1 hr 15 mins, plus cooling Serves 10
(www.duerrs.co.uk)
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
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.
28
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.
golden granulated sugar

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

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.
www.tasteandsmile.com
O95g
MONEY SAVERS
Shutterstock
A spoonful or
two of nutritious
peanut butter
adds taste and
texture and it
is a budget buy
PROMOTION
Get cashback
on your
everyday spend
with Quidco!
Its
FRoEinE!
to j
Its great for necessities
53p
per
serving

O25g
desiccated coconut
egg noodle nests O3tbsp
crunchy peanut butter O1tbsp
lemon juice O2tbsp light soy
sauce O2tsp brown sugar
O1tbsp vegetable oil O150g
stir-fry vegetables OChilli sauce,
to serve (optional)
Woman & Home
O2
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.
I mad
1,19 e
5
I have three young children, and Ive found

that saving on essentials has really made a
difference. Quidco is also great for necessities
such as house insurance, and even TV services.
I was blown away when I got 150 cashback for
signing up for a Sky package. Its amazing to
see that extra money appear in your account.
AMY GREENHAM, 30
Were all on the lookout for great deals now more than
ever. Quidco is the UKs no.1 cashback site and its brilliant
offers will save you s at over 4,000 retailers, including
Sainsburys, Boots, Debenhams and many more favourites.
Its so easy to earn extra cash on your everyday shop.
Heres how it works

BROWSE Join
Quidco for free and
browse thousands
of our retailers
and offers.
SHOP Click
through from
Quidco to the
retailer and buy
online as normal.
SAVE Make a purchase

and get cashback in your
Quidco account. You can
withdraw this from your
bank or PayPal account.
Kids in the Kitchen...

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!
Strawberry Shortcake Ice Cream

TAKES 15 MINS, PLUS FREEZING
SERVES 10
Hull 400g strawberries.

Thinly slice 4 strawberries,
and roughly chop the rest.
Line a 1.5 litre loaf tin with a
KV\ISLSH`LYVMJSPUNSTHSSV^PUN
for a generous overhang. Arrange
1
30
the sliced strawberries in the

base of the tin.
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[KVÛYTS`ZV
there are no air bubbles.
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]LYOHUNPUNJSPUNSTHUK
place in the freezer for several
OV\YZVYV]LYUPNO[\U[PS]LY`YT
;VZLY]L\ZL[OLJSPUNST[V
lift out the ice cream. Peel off
[OLJSPUNST3LH]L[VZVM[LU
for 15 mins, then slice thickly.
Kids In The Kitchen
2 Watermelon Sorbetto
Put 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.
4LHUÔPSLJ\[[OLLZOMYVT
1 medium watermelon
and remove any large seeds.
>LPNOV\[NLZOHUKJ\[PU[V
chunks. (Any remaining melon can
be used in a fruit salad.)
Pure the watermelon
LZOPUHMVVKWYVJLZZVY
or blender. Add the cooled
sugar syrup and 1tbsp lime
juice and mix well.
1
2
3
Pour the sorbetto into an

ice cream maker and churn
according to manufacturers
instructions. Use immediately, or
freeze for up to 2 months.
Alternatively, if you dont have
an ice cream maker, pour the
mixture into a shallow, freezerproof 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.
To serve, place the sorbetto
in the fridge for 30-60 mins to
soften before scooping into
balls. Garnish with mint leaves.
4
5
www.tasteandsmile.com
TAKES 20 MINS, PLUS FREEZING SERVES 8
Cheats Mint Choc Chip Ice Cream

Take 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).
Mix in 100g dark
chocolate, chopped
into very small chunks
(or chocolate chips). Mix until
4 Trendy
Ice Cream
well combined, then spoon

into a freezerproof container
and freeze for at least 2 hrs.
Scoop into large balls
HUKSS8-10 ice cream
cones, ready to eat.
4 MEDIUM, RIPE
AVOCADOS
500ml FRESH VANILLA

CUSTARD
Essentials
AVOCADO ICE CREAM
31
5\[[`)HUHUH:WSP[
7\[100g milk chocolate

IYVRLUPU[VZTHSSJO\URZ
25g butter25g demerara
Z\NHY and [IZWNVSKLUZ`Y\W
PUHOLH[WYVVMIV^SZL[V]LYHWHU
VMIHYLS`ZPTTLYPUN^H[LYKVU[
SL[[OLIV^S[V\JO[OL^H[LYVY
[OLJOVJVSH[L^PSSI\YU
/LH[[OLTP_[\YLNLU[S`
Z[PYYPUNVJJHZPVUHSS`\U[PSHSS
[OLPUNYLKPLU[ZOH]LTLS[LK
HUKHYL[OVYV\NOS`JVTIPULK:[PY
in 2tbsp semi-skimmed milk and
1
2
RLLW[OLZH\JL^HYTI`SLH]PUN
P[V]LY[OL^HYT^H[LYI\[[\YUPUN
VMM[OLOLH[\U[PSYLHK`[VZLY]L
7LLS6 ripe bananas and
OHS]LSLUN[O^H`Z7SHJLLHJO
VULPUHIHUHUHZWSP[KPZOVY
ZOHSSVÎV^S7SHJLZJVVWZMYVT
a 500ml tub of vanilla ice cream
PULHJOIHUHUH
;VW[OLIHUHUHZ^P[O[OL
^HYTJOVJVSH[LZH\JL
:JH[[LY^P[O12 cherries
OHS]LKHUK25g Brazil nuts
ZOLSSLKYV\NOS`JOVWWLK
3
4
This luscious American classic

has remained popular with kids
for decades - and deservedly so!
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
6 Crispy Neopolitan Slice

TAKES 30 MINS, PLUS CHILLING MAKES 1 LOAF
1
2
3
Lots of lessons for kids here:

weighing, spooning out, mixing
- and waiting patiently for this
treat to emerge from the fridge!
32
>P[O[OLYLTHPUPUN9PJL
2YPZWPLTP_[\YLZ[PYPU5tsp
strawberry milkshake
powder and a few drops of pink
food colouring.P]LP[HNVVK
TP_0NV[PU^P[OTÒHUKZ[VIL
Z\YLVMHUL]LUWPURJVSV\Y0M`V\
SL[`V\YJOPSKKVP[THRLZ\YL[OL`
^HZO[OLPYOHUKZ^LSSYZ[
(ZR`V\YJOPSK[VHKK[OL
WPURSH`LY[V[OL[PUHUK
WYLZZP[KVÛYTS`SLH]PUN
ZWHJLMVY[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[L
TP_[\YLKVÛVU[VWVM[OL
Z[YHÎLYY`SH`LY
7SHJLPU[OLMYPKNLHUK
SLH]L[VYTMVYOYZ
>OLUYLHK`[VZLY]L
YLTV]LMYVT[OL[PU\ZPUN[OL
JSPUNSTHUKJ\[PU[VZSPJLZ
5
6
Anneliese Giggins for www.goodtoknow.co.uk
Line a 900g loaf tin with

JSPUNST;OPZ^PSSTHRLP[
LHZ`[V[\YUV\[[OL*YPZW`
5LHWVSP[HU:SPJLSH[LYVU
-PYZ[THRL[OLÔP[L
JOVJVSH[LHUKZ[YHÎLYY`
SH`LYZ(ZR`V\YJOPSK[V
^LPNOV\[50g unsalted butter
2tbsp golden syrup and
100g white chocolateIYVRLU
PU[VWPLJLZHUKWSHJLPUHSHYNL
TPJYV^H]LZHMLIV^S2LLWHU
L`LVU`V\YJOPSKÔLU[OL`YL
TLHZ\YPUNV\[[OLZ[PJR`Z`Y\W
/LH[PU[OLTPJYV^H]LVU
HTLKP\TOLH[MVYZLJ
I\YZ[Z6UJL[OLPUNYLKPLU[Z
OH]LTLS[LKPU[VHZTVV[OTP_[\YL
NL[`V\YSP[[SLVUL[VWV\YPU
100g Rice KrispiesHUKTP_
L]LY`[OPUN[VNL[OLY^P[OHZWVVU
:WVVU[OLTP_[\YLPU[V
[OLWYLWHYLKSVHM[PU@V\Y
JOPSKJHUKV[OPZI\[THRL
Z\YL[OL`WYLZZ[OL9PJL2YPZWPLZ
KVÛ]LY`YTS`PU[V[OL[PU^P[O
[OLIHJRVMHZWVVU
Kids In The Kitchen
Let them choose their

favourite fruits and
toppings for these pops
7 *PUUHTVU
0JL*YLHT
TAKES 10 MINS, PLUS FREEZING SERVES 4-6
0UHZTHSSMY`PUNWHUNLU[S`
[VHZ[3tsp (heaped) ground
cinnamonMVYZLJZ[V
LUYPJO[OLH]V\YVM[OLZWPJL
9LTV]LMYVT[OLOLH[HUK[YHUZMLY
[VHSHYNLIV^S
(KKNKHPY`J\Z[HYK
280g cream2-3tbsp
maple syrupVY[V[HZ[L
and the ULS`NYH[LKaLZ[VM
2 oranges4P_^LSS
;YHUZMLY[OLTP_[\YL[VH
MYLLaLYWYVVMJVU[HPULYHUK
MYLLaLMVYHIV\[OYZ\U[PS
ZVSPKI\[ZVM[LUV\NO[VNP]L^H`
ZSPNO[S`PMWYLZZLK^P[O`V\YUNLY
9LTV]LMYVT[OLMYLLaLY
HUK[YHUZMLY[VHMVVK
WYVJLZZVY)SLUK[OLPJL
JYLHTIYPL`\U[PSQ\Z[ZTVV[O
[OLUYL[\YU[V[OLMYLLaLYMVYOYZ
VY\U[PSMYVaLU:LY]LPUcones
-HI:TVV[OPL7VWZ
FOR MANGO POPS:
250g very ripe mango, diced
2tbsp agave nectar
Grated zest and juice of 1 lime
1tbsp water
www.cannedfood.co.uk
FOR KIWI POPS:

6 large ripe kiwis, peeled
3tbsp agave nectar
Juice of lemon
FOR BLUEBERRY POPS:
150g blueberries
very ripe banana
8
MAKES 2 LOLLIES (PER FLAVOUR)
2tbsp agave nectar

Juice of lemon
2tbsp water
)SLUKHSS[OLPUNYLKPLU[ZMVY
`V\YJOVZLUH]V\Y[VNL[OLY
\U[PSZTVV[O7HZZ[OYV\NO
HULZPL]LPU[VHQ\N7V\YPU[V
SVSS`TV\SKZHUKMYLLaLMVYOY
7YLZZPUZ[PJRZHUKMYLLaLMVYH
M\Y[OLYOYZVYV]LYUPNO[
Melt 100ml milk or dark
chocolateIYVRLUPU[V
JO\URZPUHMVVKIHNPUH
1
2
IV^SVM^HYT^H[LY7V\YVU[VH
ZTHSS^HYTWSH[L7\[50g sugar
strands VY 50g hundreds and
thousands VY 50g chocolate
vermicelli VUHUV[OLYZTHSSWSH[L
9LSLHZL[OLSVSSPLZMYVT[OLPY
TV\SKZ`V\THÙLLK[V
KPW[OLIHZLPU^HYT^H[LY
MVYHML^ZLJZ+PWLHJOSVSS`PU[V
[OLJOVJVSH[L[\YUPUN[VJVH[+PW
PTTLKPH[LS`PU[V[OL[VWWPUNVM
`V\YJOVPJL;YHUZMLY[VHIHRPUN
[YH`SPULK^P[OIHRPUNWHYJOTLU[
HUKWSHJLPU[OLMYLLaLY[VYT
33
Essentials
2
3
4
10 Fat-free
Blueberry
Yogurt Ice
Lollies
Over to you!
DO YOUR KIDS HAVE BREAKFAST
OR ARE MORNINGS SUCH A
RUSH THAT THEY MISS OUT?
My children and I always

KDYHEUHDNIDVWFDQW
function on an empty
tummy! Teresa Isaacs
TAKES 5 MINS, PLUS FREEZING SERVES 6
9 Berry cool
Try experimenting with

other fruity yogurt flavours
11 Lemon Ice Cream Cake

SERVES 8
To 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.
300g BLACKBERRIES
125g CASTER SUGAR
BLACKBERRY SORBET
34
Separate 2 eggs and

whisk the whites in a
clean bowl until stiff. Add
150g caster sugar and whisk
again until thick and glossy.
Whip 300ml double
cream. Mix the egg
yolks with the grated
zest of 1 lemon and the
2
3
juice of 2 lemons. Fold into

the cream. Fold the egg whites
mixture into the cream mixture.
Pour the mixture over
the crumble base and
put in the freezer for
4-5 hrs, or overnight. Serve
frozen, scattered with fresh
raspberries.
Womans Weekly
My three do but I have to

buy snacks for the older
one to eat nice hair is
more important to teenagers!
Shona McCarthy
Mix 450g Rachels Organic

Fat-Free Blueberry Yogurt
well. Pour into lolly moulds
`V\THÙKHTLHZ\YPUNQ\N
easier to pour from). Push in the
sticks and freeze overnight.
To decant the ice lollies,
run the mould under warm
water to loosen, then
carefully prise out.
1
www.rachelsorganic.co.uk
0\WKUHHDOZD\VGR,FDQW
see any reason why they
VKRXOGQWHDW,WVMXVW
laziness!!! Georgette Turner
Kids In The Kitchen
13
Cream Pots
Melt 1 Mars bar, chopped,

and 100ml double cream
together over a low heat
and stir to combine.
Scoop 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.
1
2
This 10-minute
wonder can
be topped with
any fruit or
berry compote
12
Raspberry Ripple Ice Cream Wafers
Line 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.
Whisk 3 eggs whites in a
clean bowl until soft peaks
form. Whisk in 50g golden
caster sugar and set aside.
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.
2
3
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.
Drizzle the ice cream with
the raspberry pure, rippling
it through the ice cream
^P[OHZRL^LY*V]LY^P[OJSPUNST
and continue to freeze for 8 hrs.
Lift the ice cream out of
the tin and cut into oblongs
[V[ice cream wafers.
4
5
6
www.british-asparagus.co.uk
Emma Marsden for Country Homes & Interiors

SERVES 6-8
FUN IN THE SUN
Entertaining the kids during the holidays isnt easy, but these activities should keep them busy!
HOST A TEDDY
BEARS PICNIC
Small 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 HUNT
Whether 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 FIGHT
Water 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\OOKDYHMXVWDVPXFKIXQ
throwing water balloons at each
other. Get the paddling pool out
too, so they can splash about
always a hit with youngsters!
35
Italian made
Popular TV chef
Bill Granger
brings us no-fuss
recipes full of the
H\[OLU[PJH]V\YZ
of sunny Italy
Tomato, Chilli
& Mussel Soup
Mussels arent expensive and

are quick to cook.
1.5kg mixed tomatoes, large
ones halved
A small bunch of fresh thyme
Salt (preferably, sea salt)
3tbsp olive oil
3 shallots, chopped
1 fennel, thinly sliced, fronds
reserved
2 garlic cloves, thinly sliced
2 red chillies, chopped
400g tin of chopped tomatoes
180ml dry white wine
1kg mussels, de-bearded
and scrubbed
TSZOZ[VJROLH[LK
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[VLZ
wine 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[VJR
gently fold through the rest of
the roasted tomatoes and serve,
topped with the fennel fronds.
36
SUNSHINE FOOD
easy
Basic Pizza Dough TAKES 20 MINS, PLUS RISING SERVES 4

2tsp dried instant yeast
1tbsp olive oil, plus extra for
greasing and brushing
tbsp honey
NZ[YVUNÔP[LIYLHKV\Y
plus extra for dusting
1tsp 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[PUH
large 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[OVPSLKJSPUNSTHUK
leave to rise in a warm place for
45 mins, or until doubled in size.
Mozzarella Roasted Pepper & Caper Pizza

Passata and ready-roasted red

peppers are handy time-savers.
Polenta, for dusting
7SHPUV\YMVYK\Z[PUN
Basic pizza dough (see
above)
4tbsp passata
4 roasted red peppers in
olive oil, drained and cut
into wide strips
2 x 125g balls of mozzarella,
sliced
2tbsp capers, drained

A handful of rocket leaves
Extra-virgin olive oil, to
drizzle, plus extra for greasing
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\[[OL
pizza dough and knead for
1 min to knock back, then divide
PU[V*V]LY^P[OVPSLKJSPUNST
and 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.
37
SUNSHINE FOOD
Artichoke &
Ham Lasagne
It can take a whole afternoon to

make lasagne, but not this one!
680ml bottle of passata
Salt (preferably, sea salt)
315g fresh lasagne sheets
220g sliced good-quality
cooked ham (or other Italian
ham; see tip below)
3 x 125g balls of mozzarella,
torn into pieces
3tbsp freshly grated parmesan
430g jar of artichokes in olive
oil, drained and halved
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[OLYLTHPUPUN
passata, 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`LY
of 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.
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).
Im a fan of the short cut - and this is a

short cut that I think surpasses the original
38
Bills Italian Food

by Bill Granger
(HarperCollins, 20).
Photography
by Mikkel Vang
CAKE CORNER
Cake C rn r
Editors
favomuosrtitofethe
Share your brilliant bakes at www.

facebook.com/goodtoknowrecipes
od
ec
ipes
go
Make the
with
cherry seasontering
this mouthwaSSLK^P[O

ZWVUNLJHRLYPLZHUK
MYLZOJOLY

`VN\Y[KP]PUL
to know r
page 42
page 46
page 40
page 45
Turn page for recipes
Cupcake Secrets
Victoria Threader
Helium Balloon Cupcakes TAKES 2 HRS, PLUS COOLING/DRYING MAKES 12
in the shape of a bunch of balloons
For the cakes:
5(KKHUPJLJYLHTZJVVWVMIH[[LY
is a goodtoknow
not too big or itll be too heavy and
150g unsalted butter
to each paper case. Bake in the
Facebook fan
may topple over. Push a lolly stick into
150g golden caster sugar
oven for 30 mins, or until golden and
whose posts of her NZLSMYHPZPUNV\Y
the candy and cover with a little more
springy to the touch. Remove from
candy to secure. Top each shape with
the oven and leave to cool in the tin
fantastic cupcakes NJVYUV\Y
Smarties to form balloons. Repeat to
3 eggs
for 10 mins, then transfer to a wire
made her a hit
make 12 bunches of balloons make
1tsp vanilla bean paste
rack to cool completely.
with our other fans.
2-3 at a time so the candy doesnt
6 For the meringue buttercream, put
dry before you stick on the Smarties.
For the meringue buttercream:
the egg whites, sugar and salt in a
Each month, she
3 Cut 12 long strips of wafer paper
3 egg whites
large heatproof bowl set over a pan
shares her latest
and, with a tiny brush of water in the
225g caster sugar
of simmering water (dont the bowl
creations. You can A pinch of salt
centre, fold each strip in half. Cut very
touch the water). When the sugar has
thin strips up to the bend in the centre dissolved and no longer feels gritty
300g unsalted butter, cubed
HSZVUKOLYH[
for the strings. Push the folded end into (140-160F on a sugar thermometer),
www.goodtoknow. 1tsp vanilla extract
the candy at the bottom of the balloons beat with an electric beater until you
co.uk/victoria
(you can trim these later if theyre too
For the balloon toppers:
achieve stiff peaks this will take
If you want to become
a goodtoknow champion,
share your recipes and
ideas at www.facebook.
com/goodtoknowrecipes
680g Wilton Candy Melts

4 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
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[OL
eggs to the butter, one at a time with
HZWVVUM\SVMV\Y[VZ[VW[OLTP_[\YL
splitting, until its all incorporated.
Beat in the vanilla bean paste dont
overbeat it or the cakes will be greasy.
Heat the candy melts in a heatproof

bowl until smooth and silky
the shape of a
Spread the candy in d add a lolly stick
bunch of balloons an
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[OL
buttercream splits at this stage, but
this is normal keep beating until
you hear a slapping sound.
8-PSSHWPWPUNIHN[[LK^P[OH>PS[VU
1M 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\UK
the 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
to form balloons
Top with Smarties r strips as strings
and add wafer pape
Trim the excess cand

the dried toppers wi y from around
th a sharp knife
paper strips and

Moisten the wafer n around the top
tie a piece of ribbo
CAKE CORNER
Share yours at www.facebook.

com/goodtoknowrecipes
41
Make it
special
Cherries are at their best

right now, so make the
most of them with these
delicious bakes
Fresh Cherry Sponge Cake with Pistachios & Almonds
Yogurt 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
42
250g 0% fat Greek yogurt

400g cherries, washed, pitted
and halved, plus a few whole
cherries, to decorate
1tbsp icing sugar, sieved,
for dusting
Gas 4. Grease a deep 23cm
round cake tin and line the base
with baking parchment.
TAKES 1 HR 25 MINS SERVES 8
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[O0M
the mixture starts to curdle, add
HZWVVUM\SVM[OLV\Y
3-VSKPU[OLV\YWPZ[HJOPVZHUK
ground almonds. Spoon into the
prepared tin and bake in the oven
MVYTPUZVY\U[PSNVSKLUHUK
ZWYPUN`[V[OL[V\JO
4 9LTV]L[OLJHRLMYVT[OLV]LU
HUKSLH]L[VJVVSPU[OL[PUMVY
TPUZ[OLU[YHUZMLY[VH^PYL
YHJR[VJVVSJVTWSL[LS`
5*\[[OLJHRLPUOVYPaVU[HSS`
HUKZWYLHK[OL.YLLR`VN\Y[V]LY
the base. Scatter with the halved,
pitted cherries, and sandwich with
[OL[VWVM[OLJHRL+\Z[^P[O
icing sugar and decorate with the
reserved whole cherries.
CAKE CORNER
simple
Make it
Cherry Bakewells
TAKES 35 MINS MAKES 12
These classic tarts are so much

better when freshly homemade.
19VSS[OLZOVY[JY\Z[WHZ[Y`V\[
[OPUS`<ZPUNH\[LKYV\UK JT
J\[[LYJ\[V\[JPYJSLZ<ZL[OLT
[VSPULHOVSLI\U[YH`*OPSS[OL
JHZLZPU[OLMYPKNLMVYTPUZ
.HZ:WVVU[OLJOLYY`JVUZLY]L
PU[V[OLWHZ[Y`JHZLZ
3 Beat together the butter, caster
sugar, ground almonds and egg.
:WVVU[OLIH[[LYV]LY[OLJOLYY`
JVUZLY]LZWYLHKPUNP[V\[NLU[S`
4;VWLHJO[HY[^P[OWPLJLZVM
JOLYY`HUKZWYPURSL^P[O[OLHRLK
almonds, pressing them down
ZSPNO[S`PU[V[OLIH[[LY
5)HRLPU[OLV]LUMVYTPUZ
VY\U[PS[OL[HY[ZHYLYPZLUHUKYT
[V[OL[V\JO;YHUZMLY[VH^PYL
rack to cool a little.
6 Mix the icing sugar with enough
^H[LY[VNP]LHSVVZLJVUZPZ[LUJ`
and spoon into a small piping bag.
Pipe the icing over the warm tarts,
and leave to set. Serve warm or
at room temperature.
43
Womans Weekly
x 375g pack of sweet

shortcrust pastry
4tbsp cherry conserve
100g caster sugar
100g ground almonds
1 egg
18 cherries, stoned and halved
1-2tbsp flaked almonds
75g icing sugar
f2w5
e
i
use your
picture
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
Reader recipe of the month
Homemade Crunchie Bars

TAKES 30 MINS, PLUS CHILLING MAKES 12
Recipe from www.goodtoknow.co.uk
200g milk chocolate

For the honeycomb centre:
175g granulated sugar
125g golden syrup
1tsp (level) bicarbonate of soda
Oil, 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]LY
a plate, transfer to greaseproof paper
in the fridge to set.
Master these
and theyll
love you
for ever!
44
by Charlotte Dendy
CAKE CORNER
goodtoknow Baking Stars
Tania Woods
Bakewell tart
Made it for my brothers
BBQ. They were
celebrating their 25th
wedding anniversary.
Sue Slades lemon

cake Mary Berrys
Whole Lemon Cake
delicious :) No
doubt Mary would
approve of this one!
3,;:;(32
Whats your
favourite
cocktail?
Sarah Stubbs
e
birthday cake Mad
y
da
rth
bi
for my friends
ge
on
a lemon sp
ry
with a fresh strawber
N
SPU
S
I\[[LYJYLHT
Susan Lees
chocolate cake
Chocolate and
marshmallow overload
for a birthday a while
ago :) What a treat!
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
Pia Colada or Lychee

Martini mmmmmm.
Gabriella Woolstone
Strawberry Daiquiri.
Charley Burridge
Pia Colada, Margarita
or Tequila Sunrise.
Sandra Cullen
Fi Romains
homemade Black
Forest gateau!
Looks divine
wonder if there
were any leftovers?
Lorraine Yarnolds
es
cute Frog Cupcak
ia
Made from Victor
Threaders recipe &
ll
tutorial. Lesson we
!
learned well done
Bellini!
Joanne Stanton
Prawn!!!! (Well you
didnt say it HAD
to be a drink!)
Sharon Ewen
Join in at www.facebook.com/
goodtoknowrecipes
45
Monikas
Creative Cookies
Every month, Monika Horcickova shows us how to make the cutest

cookies around. Here, she gets summery with an ice cream theme
Ice Cream Cookies TAKES 2 HRS, PLUS CHILLING, COOLING AND DRYING MAKES 30
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
and cream icing in both thick and

[OPUJVUZPZ[LUJPLZZV[YHUZMLYHSP[[SL
VMLHJOPU[VZLWHYH[LIV^SZHUK
ZL[HZPKL;OL[OPJRPJPUNULLKZ
[VILZVM[LUV\NO[VWPWLI\[Z[PMM
enough to hold its shape.)
7-VYHSS[OLYLTHPUPUNPJPUNMVSKPU
HML^KYVWZVM^H[LYH[H[PTL\U[PS
you 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
1 Cream the butter, brown sugar

and caster sugar together until
SPNO[HUK\MM`(KK[OLLNNZH[
H[PTLHUKTP_^LSS(KK[OL]HUPSSH
extract, salt and baking powder and
mix again. Stir in the cocoa powder
until well blended.
2:PM[[OLV\YHUKHKK[V[OLI\[[LY
mixture, a little at a time, mixing until
^LSSPUJVYWVYH[LKHUKHIHSSMVYTZ
3 Divide the dough into two pieces.
Place each piece between 2 sheets
VMWHYJOTLU[WHWLYHUKNLU[S`YVSS
V\[[VTT[OPJR*OPSSPU[OLMYPKNL
MVYOYILMVYLJ\[[PUNV\[
47YLOLH[[OLV]LU[V *.HZ
Use ice cream cookie cutters to cut
ZOHWLZV\[VM[OLKV\NO7SHJLVU
HIHRPUN[YH`SPULK^P[ONYLHZLWYVVM
WHWLY)HRLPU[OLV]LUMVYTPUZ
VY\U[PSYTHUKNVSKLU;YHUZMLY[V
a cooling rack to cool completely.
5;VTHRL[OLYV`HSPJPUNTP_[OL
egg white powder with 8tbsp warm
water in a bowl, and leave to stand
MVYTPUZ(KK[OLPJPUNZ\NHY
HSP[[SLH[H[PTLILH[PUN^LSSHM[LY
each addition. Continue until you
HJOPL]LHZ[PMMJVUZPZ[LUJ`
6 Divide the icing into 5 bowls, and
HKKMVVKJVSV\YPUN[VLHJOSLH]PUN
WSHPUMVYÔP[L@V\ULLK[OLIS\L
Share yours at www.facebook.com/goodtoknowrecipes
cream icing, and leave to dry. Do

the same with the green ice cream
Z^PYSZ!VVK[OLYZ[HUK[OPYK
ZLJ[PVUZSLH]L[VKY`[OLUVVK
[OLZLJVUKHUKMV\Y[OZLJ[PVUZ
[OPZ^PSSZ[VW[OLPJPUNVVKPUN
together 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[V
dry. Pipe on the cone details using
the thicker cream icing. Outline and
VVK[OLÔP[LZJVVWHUKSLH]L[V
dry. Do the same with the pink icing.
Scatter with sprinkles while still wet.
10 For the sundaes, outline and
VVK[OLNSHZZ^P[OIS\LPJPUNHUK
SLH]L[VKY`6\[SPULHUKVVK[OL
YZ[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[OLKYVWVMNYLLUPJL
cream. Pipe the details on the glass
using the thicker blue icing.
To book space on this page, please call 020 3148 2962
Complete the coupon and send to: goodtoknow Recipes

subscriptions, FREEPOST CY1061, Haywards Heath,
West Sussex RH16 3BR (no stamp needed)
like
YES! Itowould
subscribe to
Please tick your preferred payment method
UK Direct Debit: pay only 9.99 on six-monthly Direct Debit, saving 37% (full price 16)
UK 2 year cheque/cash/credit or debit card (24 issues), pay only 40.49, saving 36% (full price 64)
UK 1 year cheque/cash/credit or debit card (12 issues), pay only 22.49, saving 29% (full price 32)
Overseas readers can save up to 18%
YOUR DETAILS
Mrs/Ms/Miss/Mr:
Forename:
Surname:
If you would like to receive emails from goodtoknow Recipes and IPC Media containing news, special offers and product
and service information, and to take part in our magazine research via email, please include your email below.
Email:
Address:
Postcode:
Home Tel No: (inc. area code)
If you would like to receive messages to your mobile from goodtoknow Recipes and IPC Media containing news, special offers,
product and service information, and to take part in our research via your mobile, please include your mobile phone number below.
Mobile Tel No:

Year of Birth:
I WOULD LIKE TO SEND A GIFT TO:

Mrs/Ms/Miss/Mr:
Forename:
Surname:
Address:
Postcode:
If the person receiving the subscription is under 18, please add their year of birth here:
Year of Birth:
CHOOSE FROM 3 EASY WAYS TO PAY
1 Pay only 9.99 on six-monthly Direct Debit (UK only)
Instruction to your Bank or Building Society

to pay by Direct Debit
For ofce use only. Originators reference 764 221
Name of Bank:
Address:
Postcode:
Account Name:
Account No:
Sort code:
Instruction to your Bank or Building Society: Please pay IPC Media Ltd Direct Debits from
the account detailed on this instruction subject to the safeguards assured by the Direct Debit
Guarantee. I understand that this instruction may remain with IPC Media Ltd and, if so, details
will be passed electronically to my Bank or Building Society.
Signature:
(I am over 18)
Date:
CHEQUE/CREDIT OR DEBIT CARD

2 I enclose a cheque/postal order for ____________ made payable to IPC Media Ltd
3 Please debit my: Amex Visa Visa Debit Mastercard
Maestro
Issue No
(Maestro only)
Expiry Date:
Start Date
(Maestro only)
Signature
I am over 18
Date:
Offer open to new subscribers only. Direct Debit offer is available to UK subscribers only. Please
allow up to six weeks for delivery of your rst subscription issue (up to eight weeks overseas). The
full subscription rate is for 1 year, 12 issues, and includes postage and packaging. If the magazine
ordered changes frequency per annum, we will honour the number of issues paid for, not the term
of the subscription. Offer closes 31 August 2014. For enquiries from the UK please call: 0844 848 0848,
for overseas please call: +44 (0)330 3330 233 or e-mail: ipcsubs@quadrantsubs.com.
*M&S voucher only available for subscription orders placed online and only on subscriptions delivered to
the UK mainland. Vouchers are digital and can be redeemed either in-store or online and will be fullled
by email only. Your voucher will be emailed separately within 28 days after your rst payment has been
taken. goodtoknow Recipes, published by IPC Media Limited, will collect your personal information to
process your order. goodtoknow Recipes and IPC Media would like to contact you by post or telephone
to promote and ask your opinion on our magazines and services. Please tick here if you prefer not to hear
from IPC Media: IPC Media may occasionally pass your details onto carefully selected organisations so
they can contact you by telephone or post with regards to promoting and researching their products and
services. Please tick here if you prefer not to be contacted: IPC Media, which publishes goodtoknow
Recipes would like to send messages to your mobile with offers from carefully selected organisations and
brands, promoting and researching their products and services. If you want to receive messages please
tick here: IPC would like to email you with offers from carefully selected organisations and brands,
promoting and researching their products and services. If you want to receive these messages please
tick here: Money back guarantee: if you nd that goodtoknow Recipes is not for you, we will be happy
to refund any unmailed issues.
13G
5 M&SR
E
H
C
U
O
V WITH EVERY
ER
ONLINE ORD
SUBSCRIPTION OFFER
What are you waiting for?
Subscribe today
from just 9.99
Save up to 37% when
you subscribe!
Great reasons to subscribe:
@ Save money on the cover price
@ Enjoy convenient home delivery

@ Never miss an issue
0844 848 0848
quoting code 13G
Lines are open between
8am and 9pm, seven days a week
magazinesdirect.com/13G
Complete the
coupon on
the left
THE DIRECT DEBIT GUARANTEE

This Guarantee is offered by all banks and building societies that accept instructions to pay Direct Debits. If there are any changes to the amount, date or frequency of your Direct Debit,
IPC Media Ltd will notify you 10 working days in advance of your account being debited, or as otherwise agreed. If you request IPC Media Ltd to collect a payment, conrmation of the amount
and date will be given to you at the time of the request. If an error is made in the payment of your Direct Debit, by IPC Media Ltd, or your bank or building society, you are entitled to a full and
immediate refund of the amount paid from your bank or building society. If you receive a refund you are not entitled to, you must pay it back when IPC Media Ltd asks you to. You can cancel
a Direct Debit at any time by simply contacting your bank or building society. Written conrmation may be required. Please also notify us.
A menu for a...
Family Feast
From veggie pasta bake to herby roast

chicken, there are popular dishes here
for everyone to tuck into so get the
gang over soon for a weekend buffet
Warm Squash &

Roasted Tomato Salad
Roasted Veg
& Pasta Melt
50
ITS THE WEEKEND

Herby Tray-roasted
Chicken
Loaded Bread
Gooey Goats
Cheese Pot
Turn page for recipes >
Womans Weekly
Roulade with a zingy

lime filling is sure to go
down well with everyone
52
ITS THE WEEKEND
TAKES 1 HR SERVES 8
At only 260 cals per serving,

this wont damage your diet.
Womans Weekly
For the meringue:

5 egg whites
150g caster sugar
[IZWSL]LSJVYUV\Y
-VY[OLSSPUN!
300ml whipping cream
6tbsp lime marmalade, sieved
Zest and 2tbsp juice of 1 lime
Icing sugar, for dusting
Gas 2. To make the meringue,
whisk the egg whites until stiff,
and then gradually whisk in
the sugar until the whole mixture
is stiff. Add the remaining sugar
HUK[OLJVYUV\YHUKÔPZR
IYPL`\U[PSP[ZHSSTP_LKPU
2 Spoon the meringue into a
23 x 33cm Swiss-roll tin, lined
with baking parchment and level
the surface, taking care not to
press out too much of the air.
3 Bake in the centre of the oven
for 45 mins, until pale golden
HUKQ\Z[YT[V[OL[V\JO
4 Remove the baked meringue
from the oven and leave it to
cool, uncovered.
5 4LHUÔPSL[VTHRL[OLSSPUN
whisk the cream until it forms
soft peaks. Stir in the marmalade
and lime zest and juice.
6 Turn the meringue out onto
a sheet of baking parchment
dusted with icing sugar and peel
away the lining paper.
7 :WYLHK[OLJYLHTSSPUNV]LY
the roulade and use the baking
parchment to help roll it up.
8 Dust over a little more icing
sugar and serve.
The meringue can

be made a day
ahead, but fill on
the day of serving.
Cover with baking
parchment and
a clean tea towel
Warm Squash
& Roasted
Tomato Salad
Roasted Veg
& Pasta Melt
Herby Trayroast Chicken
A really lling dish thats perfect

for a hungry family.
Chicken drummers and thighs

make a great-value meal.
1 large butternut squash,

deseeded and thinly sliced
Salt and freshly ground black
pepper
2tbsp extra virgin olive oil
1kg mixed tomatoes (ideally,
include some on the vine)
1tbsp balsamic glaze (available
from supermarkets)
A small bunch of fresh tarragon,
leaves picked and torn
3tbsp olive oil, plus extra

for greasing
750g frozen grilled vegetable mix
2 x 400g tins of chopped
tomatoes
1tsp sugar
2tsp dried oregano
1kg large pasta shells
x 250g tub mascarpone
2 x 125g light mozzarella balls,
torn into pieces
3 sticks of celery, cut into

batons on the diagonal
4 red onions, cut into wedges
8 chicken thighs, skin on
8 chicken drumsticks
2tbsp olive oil
1tbsp herbs de Provence
Salt and ground black pepper
1 lemon, cut into wedges

Gas 6. Lay the squash slices on a
baking tray lined with foil, season
with salt and freshly ground black
pepper, sprinkle with 2tsp oil and
toss to coat. Roast for 20 mins.
2 Meanwhile, put the tomatoes on
a piece of foil, season and drizzle
over the remaining oil and balsamic
glaze and sprinkle over the
tarragon. Pull up the sides of the
foil and seal. Remove the baking
tray from the oven and put the
tomato parcel next to the squash.
Return to the oven for 15 mins.
3 Arrange the squash on a plate
with the tomatoes on top. Sprinkle
over the reserved tarragon leaves,
then drizzle with the dressing from
the tomatoes.

Gas 6. Heat 2tbsp oil in a large
pan, add the frozen vegetables and
stir-fry for 3 mins to defrost. Scoop
out and set aside.
2 Turn the heat down and, in the
same pan, heat the remaining
oil with the garlic for 2 mins until
just sizzling. Add the tomatoes,
sugar and oregano, turn up the
heat and boil for 5 mins until
thickened slightly.
3 Meanwhile, cook the pasta
according to pack instructions.
Drain, then stir through the tomato
sauce with the veg.
4 Pour the mixture into an oiled
baking dish, dot with mascarpone
and the mozzarella. Bake for 15 mins
until the cheese has melted.
The juice from the roasted

tomatoes makes a great dressing.
1 Pre-heat the oven to 200C/Gas 6.

Arrange the celery and onions in
a roasting tin. Put the chicken on
top, drizzle over the olive oil, sprinkle
over the herbs, season and mix.
2 Add the lemon wedges and roast for
40 mins, or until the juices run clear.
Loaded Bread
Its a cinch and so quick to give

garlic atbreads a avour boost.
MYVaLUNHYSPJH[IYLHKZ
2tbsp Cooks Ingredients
Puttanesca Mix (Waitrose)
12 SunBlush tomatoes
A few sprigs of fresh thyme
1:WYLHK[OLH[IYLHKZ^P[O[OL
puttanesca mix, then the tomatoes
and thyme. Cook the breads
according to the pack instructions.
Gooey Goats
Cheese Pot
This is a tasty dip to serve at a

buffet, or to rustle up for drinks.
250g soft goats cheese
150g ricotta
1 egg yolk
3 sprigs of fresh thyme,
leaves picked
Radishes, to serve
Gas 4. Mix the goats cheese,
ricotta and egg yolk until smooth,
then stir through the thyme leaves
with a little black pepper.
2 Spoon into 2 ovenproof pots and
bake for 25 mins until the cheese is
golden on top. Serve with radishes.
Essentials
Lime Meringue
Roulade
53
Takes 20 mins, plus marinating Serves 4

A light and easy recipe to perk up
prawns, using tangy Peppadew peppers.
O600g
shelled medium-large raw

prawns O2tbsp oil O12 Peppadew
peppers O60g butter O1 spring onion,
trimmed and chopped, to garnish
OLime wedges and cooked basmati and
wild rice, to serve
54
For the marinade:

onion, chopped O2-4 garlic cloves,
peeled and left whole O1 tomato,
skinned, deseeded and chopped O
Scotch bonnet, deseeded and chopped
O2 fresh thyme sprigs O2-3tsp medium
curry powder O A pinch of brown sugar
O1
Mix all the marinade ingredients in

a shallow dish, add the prawns and
leave to marinate for 15-30 mins.

Heat the oil in a frying pan, add the
marinated garlic and sizzle for 1 min.
Add the rest of the marinade with the
prawns. Lower the heat, cover and cook
for 3-4 mins, until the prawns are pink.
Add the Peppadew peppers and
butter and simmer, uncovered, for
a few mins. Garnish with the spring
onion. Serve with lime wedges and rice.
Womans Weekly
Summer
are
weekends time
t
the perfec ily and
m
to treat fa isurely
le
friends to ch as
meals su r
these fou
ITS THE WEEKEND

Rustle up the full English breakfast (and
some) with this tasty one-pan recipe.
Style natural yogurt OSalt and freshly

ground black pepper, to taste
OButtered toast, to serve (optional)
O500g
Pre-heat the grill on a high setting.

Cook the potatoes according to the
packet instructions.
Heat the olive oil in a cast-iron or
non-stick frying pan. Add the bacon
and sausages and stir continuously over
www.rachelsorganic.co.uk
potatoes ready-prepared
Parmentier potatoes O1tbsp olive oil
O5 rashers of streaky bacon O5 pork
chipolata sausages O8 cherry tomatoes,
halved O ciabatta loaf, cubed O4 eggs,
lightly beaten O100g Rachels Greek
a high heat until cooked (up to 10 mins).

Add the cooked potatoes, cherry
tomatoes and ciabatta cubes. Mix the
eggs and yogurt, season with salt and
freshly ground black pepper. Pour the
egg mixture into the pan and cook over
high heat until the pan is sizzling.
Transfer the pan to the grill and cook
until golden brown and the egg has
set. Serve with buttered toast, if wished.
55
For the burgers: O500g beef mince

O1 rasher of smoked bacon, chopped
O white onion, chopped O1 garlic
clove, chopped O100g field mushrooms,
chopped Otsp fresh thyme, chopped
O1tsp Worcestershire sauce O1tbsp
butter O1tsp English mustard O1tsp
Dijon mustard OSalt and freshly ground
black pepper O 4 x Boursin Black Pepper
portions OVegetable oil O4 burger buns
OSliced tomatoes and gherkins, to serve
For the chips: O2 Maris Piper or King
Edward potatoes OVegetable oil OSalt,
to season, and with vinegar, to sprinkle
56
10
To make the burgers, place the beef

mince in a blender or processor and
add the next 10 ingredients. Pulse until
combined. Divide the mixture into 4
portions and shape into burger patties.
Take the 4 Boursin portions and
shape into 4 balls. Push the balls into
the middle of each burger, making sure
to seal all around the cheese to keep it
in the middle. Set aside while you make
the chips.
For the skinny chips, peel the
potatoes and cut into 5mm slices,
then place flat on the work surface and
cut into 5mm chips. Place the chips in a
bowl and run under cold water until all
the water runs clear from the surface
of the chips (this helps remove all traces
of starch). Drain and leave to dry.

Heat 3cm vegetable oil in a chip pan
and use a cooking thermometer to
check the temperature reaches 130C.
Add the chips and cook for 4-5 mins
until soft. Increase the temperature of
the oil to 180C, then cook the chips for
about 3 mins until golden. Remove the
chips with a slotted spoon, drain and
season with salt. Keep the chips warm.
Meanwhile, to cook the burgers, place
a heavy-based frying pan on a high
heat. Add a little oil, then fry them for
3 mins on each side until cooked through.
Leave for 3 mins. Put the burgers into
warm buns and garnish with tomatoes.
and gherkins. Serve with a bowl of chips,
sprinkled with salt and vinegar.
Marcus Bean for Boursin (www.boursin.co.uk)
Takes 50 mins (rare; see above) Serves 4

A new take for burgers with peppery
cheese and mushrooms in the mix.
ITS THE WEEKEND
Takes 1 hr 15 mins, plus resting Serves 3-4

Ask the butcher to spatchcock the
chicken or do it yourself (see tip below).
O1kg
chicken, spatchcocked (keep the

backbone) O1 lemon, halved lengthways
and sliced O6 garlic cloves, unpeeled
OSprigs of fresh thyme O1-2tbsp
olive oil OSalt and freshly ground black
pepper O15g soft butter OA splash of
white wine and200ml chicken stock, for
gravy (optional) OSeasonal veg, to serve
Pre-heat the oven to 240C/Gas 9. Put

the chicken in a roasting tin with the
backbone (it adds flavour), the lemon
slices, garlic and thyme sprigs, then
drizzle with the oil, season well with salt
and freshly ground black pepper and dot
butter all over the bird.
Put the chicken in the oven, then
turn the heat down to 200C/
Gas 6. Roast for 40-45 mins, basting a
couple of times, until its golden. Push a
skewer in the leg; if the juices run clear,
its cooked, if theyre still pink, cook for

a further 5-10 mins.
Transfer the chicken, garlic, lemon
slices and thyme to a board, cover
loosely with foil and leave to rest for
10 mins before carving. Discard the
backbone.
Serve the cooking juices as they are,
or heat them in a pan to make gravy
\0(&*,1%"#1S&#6,2)&("]S!!&+$
splash of white wine and 200ml chicken
stock. Serve with seasonal veg.
Womans Weekly
TIP: To spatchcock
a chicken, place
the bird, breast-side
down, with legs
facing you. Using
poultry shears, or
sturdy scissors, cut
along both sides of
the parsonss nose
and backbone to
remove it. Open
the chicken out
and turn it over.
Using the heel of
`V\YOHUKH[[LU
the breastbone
out so the meat is
of even thickness.
11
57
HOW TO MAKE
Lemon Layer Cake

Making this wow-factor cake is easier than it looks with this step-by-step guide.
Master this zesty showpiece, then experiment to create your own versions
350g butter, softened, plus extra
for greasing
350g caster sugar
NZLSMYHPZPUNV\Y
6 eggs
Finely grated zest of 2 lemons
A few drops of lemon extract
3tbsp milk
Yellow food colouring
8tbsp lemon curd
For the buttercream icing:
300g caster sugar
Pinch of salt
150g egg whites
500g unsalted butter, cubed
A few drops of lemon extract
Paste food colouring in yellow
LKPISL^HMLYI\[[LYPLZ[VKLJVYH[L
1 Pre-heat the oven to 190C/Gas 5. Grease 3
round cake tins and line with baking parchment.
27\[[OLI\[[LYZ\NHYV\YLNNZSLTVUaLZ[
lemon extract and milk in a bowl and beat well.
:WVVUVM[OLTP_[\YLPU[VHJHRL[PU*VSV\Y[OL
YLZ[^P[O`LSSV^MVVKJVSV\YPUN:WVVUVM[OPZ
mixture into another tin. Add more colouring to
the remaining mixture and spoon into the last tin.
3)HRL[OLJHRLZPU[OLV]LUMVYTPUZVY
\U[PSYPZLUHUKYT[V[OL[V\JO9LTV]LMYVT
[OLV]LUHUKSLH]L[VJVVSPU[OL[PUZMVYTPUZ
[OLU[YHUZMLY[VH^PYLYHJR[VJVVSJVTWSL[LS`
Trim the tops and bottoms off the three cakes
4;YPT[OL[VWZHUKIV[[VTZVMM[OLJHRLZZV
the brown colour wont be seen when theyre
SH`LYLK\W:[HJR[OLJHRLZMYVTKHYR[VSPNO[
spreading lemon curd between the layers.
5;VTHRL[OLI\[[LYJYLHTW\[NVM[OL
sugar and the salt in a pan with 100ml water.
Heat, stirring, until the sugar dissolves, then
bring to the boil use a damp pastry brush to
^HZOKVÛHU`Z\NHYJY`Z[HSZVU[OLZPKLZVM
the pan. Boil rapidly, without stirring, until it
YLHJOLZ*\ZLHZ\NHY[OLYTVTL[LY
When the syrup reaches over 100C, start
ÔPZRPUN[OLLNNÔP[LZPUHMVVKTP_LY\U[PS
Z[PMM.YHK\HSS`ÔPZRPU[OLYLTHPUPUNZ\NHY
6(ZZVVUHZ[OLZ`Y\WYLHJOLZ*YLTV]L
MYVT[OLOLH[>P[O[OLMVVKTP_LYVUM\SSZWLLK
gradually pour the syrup into the egg whites in
H[OPUZ[YLHT*VU[PU\LÔPZRPUNMVYTPUZ
\U[PS[OLIV^SMLLSZQ\Z[S\RL^HYT
7 Gradually whisk in the butter. The mixture will
collapse a little and may look like its curdled,
I\[RLLWÔPZRPUN\U[PSP[MVYTZHZTVV[O\MM`
buttercream. Add the lemon extract to taste.
8:WYLHKH[OPUSH`LYVMI\[[LYJYLHTV]LY[OL
[VWHUKZPKLZVM[OLJHRL-PSSHWPWPUNIHN^P[O
I\[[LYJYLHT:[HY[PUNPU[OLJLU[YLVM[OLJHRL
pipe a rose swirl. Empty the buttercream back
into the bowl, add some yellow colouring and
ILH[^LSS9LSS[OLWPWPUNIHNZX\LLaL[OLYZ[
IP[IHJRPU[V[OLIV^SHZP[^PSSIL\UJVSV\YLK
HUKWPWLYVZLZHYV\UK[OLYZ[VUL
9:X\LLaL[OLI\[[LYJYLHTIHJRPU[V[OLIV^S
(KKTVYL`LSSV^JVSV\YPUNHUKYLSS[OLWPWPUN
IHN:X\LLaL[OLYZ[IP[IHJRPU[V[OLIV^S
Stack the cakes and cover with buttercream
For more step-by-step guides, visit www.goodtoknow.co.uk/cookeryschool

58
then pipe roses in a ring around the pale yellow

ones. Continue to repeat, making each ring
VMYVZLZHSP[[SLKHYRLYPUJVSV\Y[OHU[OLSHZ[
0M[OLI\[[LYJYLHTILJVTLZ]LY`ZVM[JOPSSP[
PU[OLMYPKNLILMVYLJVU[PU\PUN*V]LY[OLJHRL
JVTWSL[LS`^P[O[OLYVZLZ^PYSZ(KK^HMLY
I\[[LYPLZMVYKLJVYH[PVU
More impressive
layer cakes to try!
STRAWBERRY LAYER CAKE
Replace the lemon extract with
Z[YHÎLYY`H]V\YPUNHUK[OL`LSSV^
food colouring with pink. Assemble
and ice as before, and decorate with
fresh strawberries.
NEOPOLITAN LAYER CAKE

Flavour one sponge with chocolate,
another with strawberry, and the
third with vanilla. Assemble as
before, then pipe with brown, pink
and white roses.
RAINBOW LAYER CAKE

A real challenge! Make six sponge
layers coloured in red, orange,
yellow, green, blue and purple.
Assemble as before and pipe with
multicoloured roses.
Pipe rings of buttercream roses over the cake
Womans Weekly
TAKES 1 HR, PLUS COOLING SERVES 16-20
COOKERY SCHOOL
Perfect for a special

summer party, this is
one cake thats bound to
impress your guests
59
A menu for a...

3ODWHVRIOLJKWQLEEOHVIXOORIIUHVKDYRXUVWRHQMR\RQDVXQQ\
GD\3OXVDJORULRXVO\ULFKSXGWRURXQGWKLQJVRIISHUIHFWO\
To Start
Bacon & Avocado Cups

Sausage & Onion Cigars
Plum Muddle
60
ITS THE WEEKEND
For The Main

Greek Salad Nachos
Veggie Skewers with
Smoky Red Pepper Dip
Cheddar & SunBlush
Quiche Rolls
Turn page for recipes >
Bacon & Avocado Cups
Sausage & Onion Cigars
TAKES 20 MINS MAKES 15-18
Use lettuce leaves as cups to scoop up this

tangy salad mix no forks required!
Keep the lo sheets covered with a damp tea

towel while you make the cigars.
250g bacon lardons

Zest and juice of 1 lemon
1 large ripe avocado, peeled, destoned
and diced
100g radishes, sliced
1tbsp extra virgin rapeseed oil
1tsp wholegrain mustard
Pinch of sugar
2 Little Gem lettuces, large leaves torn off
and crisped up in cold water for 10 mins
[IZWZ\UV^LYVPS
450g Lincolnshire chipolatas
2 large onions, thinly sliced
A few sprigs of thyme, leaves only, chopped
3tbsp balsamic vinegar
50g fresh breadcrumbs
ZOLL[ZVMSVWHZ[Y`
Olive oil spray
Poppy seeds, to sprinkle
Chutney, to serve
1 Heat a large frying pan over a medium

heat. Add the bacon lardons and cook for
8-10 mins, turning occasionally, until deep
golden and crisp, drain off any excess fat,
then cool on kitchen paper.
2 Add a squeeze of lemon juice to the
avocado, then toss with the radishes.
Squeeze the remaining lemon juice into
a bowl, add the zest, oil, mustard and
sugar. Season with salt and freshly ground
black pepper, then whisk to combine.
3 Shake off excess water from the lettuce
leaves. Spoon the avocado and radish mix into
the lettuce leaf cups, top with the bacon and
drizzle over the dressing just before serving.
Greek Salad Nachos

TAKES 45 MINS MAKES 4-6
Weve lightened these with reduced-fat

cheese, so you can keep on nibbling!
3 red onions, cut into thin wedges
[ZWJOPSSPHRLZ
1tbsp olive oil
350g cherry tomatoes, halved
2tsp dried oregano
250g plain tortilla chips
200g light feta, crumbled
125g ball of light mozzarella, coarsely
NYH[LKVYULS`JOVWWLK
10cm chunk of cucumber, deseeded and
ULS`KPJLK
50g black olives, sliced
Juice of lemon
1 Pre-heat the oven to 190C/Gas 5. Toss the
VUPVUZJOPSSPHRLZHUKVPSPUHSHYNLV]LUWYVVM
baking dish and roast for 20 mins until soft. Put
the tomatoes and oregano into the dish and
cook for a further 15 mins, until softened. Add
the tortilla chips and gently mix.
2 Scatter over both the feta and mozzarella
cheeses and return to the oven for 5 mins
to melt. Meanwhile, mix the cucumber, black
olives and lemon juice. Remove the nachos
from the oven, scatter over the cucumber and
olive mixture and serve immediately.
62
Put a ripe, destoned plum, cut into wedges,

1tsp plum jam, 1tsp lemon juice, 1tbsp
amaretto and 2tbsp vodka, or white rum,
into a jug. Mash with a wooden spoon. Add
broken ice, stir, then top up with soda water.
1 Pre-heat the oven to 190C/Gas 5. Heat the

Z\UV^LYVPSPUHWHUHKK[OLZH\ZHNLZHUK
cook until golden. Add the onions and cook for
a further 10 mins. Mix in the thyme and vinegar
and cook for 1 min. Remove the sausages and
slice into chunks. Return to the pan, stir in the
breadcrumbs and divide into 15 portions.
23H`HZOLL[VMSVSVUNLKNL[V^HYKZ`V\
and cut into 3 wide strips. Spray each with olive
VPS[OLUZWVVUHWVY[PVUVM[OLSSPUNHSVUN[OL
short edges. Roll up, tucking in the sides and
spraying with oil to help it stick. Put on a baking
tray lined with parchment, spray with oil and
scatter over some poppy seeds. Repeat with
the remaining mixture. Bake for 15-20 mins
until crisp. Serve hot or cool with some chutney.
Veggie Skewers with

Smoky Red Pepper Dip
Cheddar & SunBlush

Quiche Rolls
Plum Muddle
Serve a deliciously different summer

cocktail like a Bakewell tart in a glass!
TAKES 1 HR SERVES 6
This Spanish dip, called romesco, is so good

try it with grilled sh, too.
These little rolls make clever cases for mini

quiches, without the fuss of using pastry.
1kg baby new potatoes, halved, if large

3tbsp olive oil
1tsp smoked paprika
400g mini sweet peppers, sliced into
chunks (available from Tesco)
290g jar of roasted red peppers in brine,
drained and patted dry on kitchen paper
N7HYTLZHUVYWLJVYPUVULS`NYH[LK
NHRLK[VHZ[LKHSTVUKZ
6 part-baked petit pain rolls

x 25g pack basil, leaves only,
chopped
4 medium eggs
4tbsp milk
ZWYPUNVUPVUZULS`JOVWWLK
75g mature Cheddar, chopped into
small cubes
x 240g pack of SunBlush tomatoes,
drained and roughly chopped
1 Pre-heat the oven to 190C/Gas 5. Soak 6

bamboo skewers in cold water for 30 mins.
Meanwhile, line a baking tray with baking paper.
Add the potatoes, 2tbsp oil and the paprika,
then toss. Bake for 30 mins, add 2 garlic cloves
and toss again. Cook for a further 10 mins.
2 Add the sweet peppers to the tray, season
with salt and ground black pepper and roast
for a further 10 mins, until softened. Thread the
potatoes and peppers onto the skewers.
3 Meanwhile, pulse the remaining garlic and
oil, the red peppers, cheese and almonds in a
processor until coarse. Serve with the skewers.
1 Pre-heat the oven to 190C/Gas 5. Using

a sharp knife, cut off the tops of each roll.
Discard the tops, put the rolls on a baking
tray and bake for 10 mins, until pale golden
HUK[OLJY\Z[PZQ\Z[YT9LTV]LMYVT[OLV]LU
and leave to cool for 5 mins. Carefully pull out
the soft middles.
2 In a bowl, beat together the basil, eggs, milk
and spring onions. Season well with salt and
freshly ground black pepper. Pour into the rolls,
then top each with the cubes of Cheddar and
the tomatoes. Bake for 18-20 mins until just set.
Serve warm, or leave to cool and serve later.
ITS THE WEEKEND

Banoffee Cheesecake
TAKES 30 MINS, PLUS CHILLING SERVES 10-12
All recipes: Essentials
Dont be tempted to swap to low-fat cream

cheese this ones a treat!
140g butter
1tbsp golden syrup or honey
Oil, for greasing
N/VIUVIZIPZJ\P[ZULS`JY\ZOLK
4 sheets of leaf gelatine
300ml double cream
2tsp vanilla paste
400g full-fat soft cheese
397g tin of Carnation Caramel, chilled
4tbsp light muscovado, or soft
brown sugar
4tbsp rum or apple juice
YPWLI\[YTIHUHUHZWLLSLKZSPJLK
on an angle
1 Melt 100g butter and the syrup, or honey,

remove from the heat and stir in the biscuits. Put
into an oiled, 20cm deep, loose-based cake tin
and press into the base. Chill for 15 mins.
2 Soak the gelatine in cold water for 5 mins.
Meanwhile, heat 100ml cream in a pan until
steam rises. Remove from heat and stir in the
gelatine until cooled. Whip the remaining cream
with the vanilla until it forms soft peaks, add the
cheese and whip again. Add the gelatine and stir.
Beat the caramel until smooth and fold through.
Spoon onto the base of the tin and chill for 2 hrs.
3 Heat the remaining butter and sugar until
melted, then bring to the boil. Add 2tbsp rum,
or apple juice, remove from the heat and stir
until smooth. Add the remaining rum, or apple
juice, and cool. Remove from the tin, top with the
sliced bananas and drizzle with the sauce.
Nothing ever
tastes quite as
deliciously rich
as the melting
caramel of
Banoffee!
To Finish
Banoffee
Cheesecake
63
;LH[
for a
Queen
The Historic Royal Palaces
take us on a trip back in time
to celebrate that most regal
of feasts afternoon tea
Home-cured
salmon takes a
little extra time,
but the bold flavour
is worth the wait
64
TEATIME TREATS
Cured Dill Salmon
& Beetroot Blinis
TAKES 1 HR, PLUS CURING SERVES 6
Blinis are uffy savoury pancakes. The

tangy avour of these little rounds is the
perfect vehicle for smoked sh and other
delicacies, so theyre a lovely morsel to
nibble on at the start of an afternoon tea
or cocktail party, preferably with a glass
of Champagne. In this recipe, slivers of
home-cured salmon sit majestically on
blinis, garnished with crme frache and
jewels of diced beetroot.
-VY[OLJ\YLKZHSTVU!
NZHSTVUSSL[^P[OZRPU
[IZWJOVWWLKKPSS
[ZWZHS[
[IZWNVSKLUJHZ[LYZ\NHY
[ZWNYV\UKÔP[LWLWWLY
.YH[LKaLZ[VMSLTVU
-VY[OLISPUPZ!
[ZWKYPLK`LHZ[
NI\JRÔLH[V\Y
NWSHPUV\Y
[ZWJHZ[LYZ\NHY
TSTPSR
N\UZHS[LKI\[[LYTLS[LKHUKJVVSLK
LNNZLWHYH[LK
(WPUJOVMZHS[
:\UV^LYVPSMVYMY`PUN
;VZLY]L!
*YuTLMYHJOL
JVVRLKILL[YVV[ZJ\[PU[VZTHSSKPJL
+PSSZWYPNZ
1 7SHJL[OLZHSTVUVUHWPLJLVMJSPUNST
ZRPUZPKLKVÛ4P_[VNL[OLY[OLYLTHPUPUN
J\YLPUNYLKPLU[ZHUKZWVVUV]LY[OLZO
[OLU^YHW[PNO[S`PU[OLJSPUNST;\YU[OL
ZHSTVUV]LYZV[OLZRPUPZ\WWLYTVZ[HUK
W\[PUHZTHSSJVU[HPULY7SHJLHOLH]`^LPNO[
VU[VWHUKJOPSSPU[OLMYPKNLMVY[OYLLKH`Z
2 ;VTHRL[OLISPUPZW\[[OL`LHZ[V\YZ
Z\NHYTPSRI\[[LYHUKLNN`VSRPUHIV^S
HUKÔPZR[VNL[OLY*V]LYHUKZL[HZPKLMVY
TPUZ>OPZR[OLLNNÔP[LPUHJSLHUIV^S
\U[PS[OLTP_[\YLZ[HUKZPUZVM[WLHRZ-VSK
PU[V[OLV\YTP_[\YL^P[OHWPUJOVMZHS[
3 /LH[[ZWVPSPUHWHU<ZLHKZW[VZWVVU
ZTHSSTV\UKZVM[OLISPUPIH[[LYPU[V[OLWHU
:OHWLPU[VJTYV\UKZHUKHSSV^[VJVVR
MVYHML^TPUZVULHJOZPKLVY\U[PSNVSKLU
IYVÛ*VU[PU\L[VJVVR[OLISPUPZPUIH[JOLZ
HKKPUNTVYLVPS[V[OLWHUHZULJLZZHY`
\U[PS`V\]L\ZLK\WHSS[OLTP_[\YL
4:SPJL[OLJ\YLKZHSTVUPU[V[OPUZSP]LYZHUK
WSHJLVU[VWVM[OLISPUPZ:WVVUV]LYHSP[[SL
JYuTLMYHJOLHUK[VW^P[OHMLÎLL[YVV[
J\ILZHUKHZWYPNVMKPSS:LY]LPTTLKPH[LS`
;OLYLSSILZVTLSLM[V]LYZHSTVUÔPJO^PSS
RLLW^LSS^YHWWLKPUJSPUNSTPU[OLMYPKNL
MVYHUV[OLY[^VKH`Z
Orange-Scented Currant Scones

TAKES 30 MINS, PLUS COOLING MAKES 8
These delightful fruity scones are the

ones youll nd served for afternoon tea
at The Orangery at Kensington Palace.
The recipe pays tribute to Queen Anne,
who built the magnicent glass structure
to house her collection of citrus trees.
Serve them in true British style with
clotted cream and jam.
NZLSMYHPZPUNV\Y
N\UZHS[LKI\[[LYJOPSSLKHUKJ\ILK
[IZWNVSKLUJHZ[LYZ\NHY
.YH[LKaLZ[VMVYHUNL
NJ\YYHU[Z
TSI\[[LYTPSR
TSTPSRWS\ZL_[YHMVYIY\ZOPUN
*SV[[LKJYLHTHUKQHT[VZLY]L
17YLOLH[[OLV]LU[V*.HZ3PUL
HIHRPUNZOLL[^P[OIHRPUNWHYJOTLU[
2:PM[[OLV\YPU[VHSHYNLIV^S9\I[OL
I\[[LYPU[V[OLV\Y\ZPUN`V\YUNLY[PWZ\U[PS
[OLTP_[\YLYLZLTISLZIYLHKJY\TIZ:[PYPU
[OLJHZ[LYZ\NHYVYHUNLaLZ[HUKJ\YYHU[Z
34HRLH^LSSPU[OLJLU[YLHUKWV\YPU[OL
I\[[LYTPSRHUKTPSR<ZLHYV\UKISHKLK
RUPML[VZ[PYL]LY`[OPUN[VNL[OLY[VTHRLH
YV\NOKV\NO)YPUN[OLKV\NO[VNL[OLY
^P[O`V\YOHUKZ[OLU[PWP[NLU[S`VU[VH
IVHYKHUKRULHKP[SPNO[S`HUKX\PJRS`\U[PS
[OLKV\NOPZZTVV[O
47H[KVÛ[OLKV\NOPU[VHYV\UKHIV\[
JT[OPJR*\[V\[YV\UKZ\ZPUNHJT
J\[[LYYLYVSSPUN[OLKV\NOHZULJLZZHY`
7SHJLVU[OLWYLWHYLKIHRPUNZOLL[)Y\ZO
^P[OHSP[[SLTPSRHUKIHRLPU[OLV]LUMVY
TPUZVY\U[PSQ\Z[NVSKLU9LTV]LMYVT
[OLV]LUHUK[YHUZMLY[VH^PYLYHJR[VJVVS
:LY]L^P[OJSV[[LKJYLHTHUKQHT:[VYLPU
HUHPY[PNO[JVU[HPULYMVY\W[V[OYLLKH`Z
65
TEATIME TREATS
Dark Chocolate Squares
TAKES 1 HR, PLUS COOLING MAKES 25
Chocolate is a favourite ingredient in the

royal household. Both Prince William and
his grandmother are partial to a slice of
chocolate fridge cake, while the Queens
80th birthday cake was a rich chocolate
sponge. So our dainty little cocoa squares
are a teatime treat truly t for a queen.
150g unsalted butter, chopped, plus
extra for greasing
200g dark chocolate (minimum 50%
JVJVHZVSPKZULS`JOVWWLK
2 eggs
NZLSMYHPZPUNV\Y
25g cocoa powder
To decorate
150ml double cream
1tbsp icing sugar
25 fresh raspberries, to decorate
1 Pre-heat the oven to 190C/Gas 5.

Grease a 19cm square cake tin and line
with baking parchment. Melt the butter and
150g of the chocolate in a pan over a low
heat. Carefully mix together, then set aside
to cool a little.
2 Whisk the sugar and eggs in a bowl using
an electric hand whisk until the mixture is
mousse-like and falls in thick ribbons when
[OLÔPZRZHYLSPM[LK:PM[PU[OLV\YHUKJVJVH
powder. Add the melted chocolate mixture
and the remaining chopped chocolate. Fold
together carefully using a large metal spoon.
3 Pour the batter into the prepared baking
[PU)HRLPU[OLV]LUMVYTPUZVY\U[PSYT
Cool in the tin for 10 mins, then transfer to
a wire rack to cool completely.
4 Whip the double cream with the icing sugar
\U[PSQ\Z[YT*\[[OLJHRLPU[VZX\HYLZ
and spoon a little whipped cream on top of
each. Top each with a raspberry.
Recipes
taken from
Tea Fit For
A Queen
by Historic
Royal Palaces
Enterprises
(10, Ebury
Press). Food
photography:
Jan Baldwin
66
To book space on this page, please call 020 3148 2962
Healthy Kitchen...
Takeaways made lighter!

;Y`PUN[VNL[OLHS[OÌ\[TPZZPUN`V\YI\YNLYZWPaaHZHUKJ\YYPLZ&>LYL
here to help, with lower-calorie versions of all your fast food favourites
+V\ISL
)HJVU
)\YNLYZ
TAKES 30 MINS, PLUS CHILLING
MAKES 4
Place 1 small onionULS`

JOVWWLKPUHIV^S^P[O
500g extra-lean beef
minceHUKHsmall handful of
ULS`JOVWWLKMYLZOWHYZSL`.
:LHZVU^P[OZHS[HUKMYLZOS`
NYV\UKISHJRWLWWLYHUKTP_
^P[O`V\YOHUKZ\U[PSJVTIPULK
+P]PKL[OLTP_[\YLPU[V
LX\HSWVY[PVUZHUK
ZOHWLPU[VI\YNLYZ7SHJL
[OLI\YNLYZVUHWSH[LSPULK^P[O
IHRPUNWHYJOTLU[*V]LYHUK
JOPSSMVYTPUZ
>OLU`V\YLYLHK`[V
JVVRWYLOLH[[OLNYPSS
[VOPNO/LH[HUVUZ[PJR
MY`PUNWHUV]LYHOPNOOLH[[OLU
NLU[S`WYLZZ[OLI\YNLYZPU[V
[OLWHU`V\THÙLLK[VJVVR
[OLTPUIH[JOLZ*VVRMVY
TPU[OLU[\YUHUKJVVRMVY
HM\Y[OLYTPU[VZLHS9LK\JL
[OLOLH[[VTLKP\THUKJVVR
MVYHM\Y[OLYTPUZ[\YUPUN
MYLX\LU[S`\U[PSJVVRLK[OYV\NO
4LHUÔPSLNYPSS8 lean
bacon rashers]PZPISL
MH[YLTV]LKMVYTPUZ
VULHJOZPKLVY\U[PSJVVRLK
[V`V\YSPRPUN9LTV]L[OL
I\YNLYZHUK[OLIHJVUMYVT
[OLOLH[HUKKYHPUHU`L_JLZZ
VPSVURP[JOLUWHWLY
4P_[ZWSL]LSL_[YH
SPNO[TH`VUUHPZLHUK
[IZWMH[MYLLUH[\YHS
fromage frais [VNL[OLY:WYLHK
VUIV[OOHS]LZVM4 wholemeal
rollsNLHJO[VHZ[LKPM`V\
SPRL-PSS[OLI\UZ^P[Olettuce
SLH]LZ, cucumber, sliced,
1 tomato[OPUS`ZSPJLKHUK
1 onionZSPJLKPU[V[OPUYPUNZ
(KK[OLI\YNLYZHUKIHJVU
1
2
4

A wholemeal bun and extra light mayo
complete this burgers healthy makeover
68
Slimming Worlds Fakeaways (4.95/7.95 from Slimming World groups). Photo: Gareth Morgans
Healthy Kitchen
24HZHSH=LNL[HISL*\YY`
Weight Watchers Classic Curries (4.99, Simon & Schuster)
:[LHTNZ^LL[WV[H[V,
J\[PU[VJ\ILZ\U[PS[LUKLY
4LHUÔPSLZWYH`HZH\JLWHU
^P[OSV^JHSJVVRPUNZWYH`. Add
2 onionsNYH[LK-Y`Z[PYYPUNMVY
TPUZVY\U[PSNVSKLU
Add JHYKHTVTWVKZ,
ZWSP[[ZW`LSSV^T\Z[HYK
seeds, [ZWOV[JOPSSP
WV^KLYHJJVYKPUN[V[HZ[L
[IZWNHYHTTHZHSH, 2.5cm
fresh root gingerWLLSLKHUK
JOVWWLKULS`NHYSPJJSV]LZ,
JY\ZOLK2 carrots[OPUS`ZSPJLK
HUK150g chestnut mushrooms,

OHS]LK-Y`Z[PYYPUNMVYTPUZ
Add a NJHUVMJOVWWLK
tomatoesHUK300ml hot
]LNL[HISLZ[VJRHUKIYPUN
[V[OLIVPS9LK\JL[OLOLH[HUK
ZPTTLYJV]LYLKMVYTPUZ
Z[PYYPUNVJJHZPVUHSS`
(KK[OLZ^LL[WV[H[VJ\ILZ
NMYVaLUWLHZHUK140g
MYVaLUSLHMZWPUHJO*VVR
\UJV]LYLKMVYTPUZVYSVUNLY
PM[OLZH\JLPZ[VV[OPU:LHZVU^P[O
ZHS[HUKMYLZOS`NYV\UKISHJR
WLWWLY:LY]L^P[Osteamed rice.
189
cals per
serving
Swapping creamy sauces for tomatobased ones is an easy way to cut cals
4 :WPJ`;YLH[
/HT 7VY[VILSSV
4\ZOYVVT9PUN7PaaH
TAKES 1 HR SERVES 4
7\[125g strong bread

V\YPUHSHYNLIV^S:[PY
PUH7g sachet of instant
HJ[P]L`LHZ[HUK[ZWZHS[.
4HRLH^LSSPU[OLTPKKSLWV\Y
PUTS^HYT^H[LYHUKTP_^P[O
H^VVKLUZWVVU\U[PS`V\OH]L
HZVM[MHPYS`^L[KV\NO+\Z[H
Z\YMHJLSPNO[S`^P[OV\Y[\YUV\[
[OLKV\NOHUKRULHKMVYTPUZ
\U[PSZTVV[O*V]LY\U[PS`V\YL
YLHK`[VYVSSP[V\[
7\[ 4 shallotsULS`
JOVWWLKPUHZH\JLWHU
^P[ONHYSPJJSV]LZ,
1
2
JY\ZOLK[ZWKYPLKVYLNHUV,
[IZW[VTH[VW\YtL, 400g can
VMJOVWWLK[VTH[VLZHUK
TVZ[VMHZTHSSOHUKM\SVMULS`
JOVWWLKMYLZOIHZPS*VVRV]LY
HTLKP\TSVÔLH[MVYTPUZVY
\U[PS`V\OH]LH[OPJRZWYLHKHISL
ZH\JL:LHZVU^LSS^P[Osalt and
MYLZOS`NYV\UKISHJRWLWWLY,
HUKZJH[[LY^P[OHSP[[SLTVYLIHZPS
7YLOLH[[OLV]LU[V
*.HZHUKWYLOLH[
HSHYNLIHRPUNZOLL[SPULK
^P[OUVUZ[PJRIHRPUNWHYJOTLU[
:OHWL[OLKV\NOPU[VHSVUN
ZH\ZHNLHUKJ\YSPU[VHYPUN6U
HV\YLKZ\YMHJL\ZLHYVSSPUN
WPU[VH[[LU[OLYPUN:SPKL[OL
YPUNVU[V[OLIHRPUNZOLL[
:WYLHK[OLYPUN^P[O[OL
[VTH[VZH\JL(YYHUNL75g
WVY[VILSSVT\ZOYVVTZ,
ZSPJLKHUK100g lean hamHSS
]PZPISLMH[YLTV]LKJ\[PU[VIP[L
ZPaLKWPLJLZV]LY[OL[VWVM[OL
WPaaH:JH[[LY^P[OH handful of
JOVWWLKMYLZOVYLNHUV)HRL
PU[OLV]LUMVYTPUZVY
\U[PS[OLIHZLPZNVSKLUHUK[OL
T\ZOYVVTZHYL[LUKLY-PSS[OL
TPKKSL^P[OH large handful of
YVJRL[SLH]LZHUKZLY]LOV[
4 BAKING POTATOES
1[ZW PAPRIKA
SPICY POTATO
WEDGES
69
Special Prawn Fried Rice

Cook NKYPLKSVUN
NYHPUVY;OHPMYHNYHU[
QHZTPULYPJL according
to packet instructions. Drain and
cool under cold running water.
Meanwhile, spray a large
non-stick wok or deep
frying pan with SV^JHS
JVVRPUNZWYH` and place over
a medium-high heat. Whisk LNNZ
in a small jug with 1tbsp water.
Pour the egg mixture into
the wok and cook, without
stirring, for 2 mins. Turn the
omelette and cook for a further
1 min. Remove the omelette from
the pan and set aside to cool.
Spray the wok with a little
more low-cal cooking
spray and turn the heat
down to medium. CookVUPVU,
WLLSLKHUKULS`JOVWWLK
NT\ZOYVVTZULS`ZSPJLK
and NWLLSLKYH^RPUNVY
[PNLYWYHÛZ for 5-6 mins, or
until the prawns are pink and
nearly cooked through.
Add the cooled rice to the
wok and continue to cook
for a further 4 mins. Add
NMYVaLUWLHZ, thawed, and
cook for a further 2 mins.
Slice the omelette into thin
strips and add to the rice
and prawn mixture, along
with [IZWZV`ZH\JL and [IZW
V`Z[LYZH\JL. Fold everything
together for 1 min to heat through.
Serve immediately.
1
2
3
4
5
6
Prawns and
eggs are a great
low-cal source
of protein
455
cals per
serving
Place NYPJLUVVKSLZ in
a bowl and cover with boiling
water. Leave to stand for
10 mins (or according to packet
instructions), gently breaking
them up after 5 mins. Drain.
Meanwhile, heat a large
non-stick wok, and spray
with SV^JHSJVVRPUN
ZWYH`. Stir-fry NHYSPJJSV]L,
crushed, and JTMYLZO
YVV[NPUNLY, peeled and sliced
into matchsticks, for a few secs,
or until golden. Add a NJHU
VMIHTIVVZOVV[Z, rinsed and
1
2
sliced into matchsticks, and

stir-fry for a further 5 mins over
a high heat.
Add JHYYV[Z, sliced
into matchsticks, 125g
ILHUZWYV\[Z andZTHSS
YLKJHIIHNLULS`ZOYLKKLK
Stir-fry for 5 mins, until the
edges begin to char.
Add the noodles, [IZW
ZV`ZH\JL, [IZWWS\T
ZH\JL, [ZWZLZHTLVPS
and theQ\PJLVMSPTL. Stir
in NYHKPZOLZULS`ZSPJLK
and a ZTHSSI\UJOVMMYLZO
JVYPHUKLY, chopped, to serve.
3
4
Crunchy veg and silky noodles

make a filling supper for two
70
Weight Watchers Meals In 30 Minutes (4.99, Simon & Schuster)
6 Hot & Sour Noodles
Healthy Kitchen
Weight Watchers Seriously Satisfying (14.99, Simon & Schuster)
These chips are much healthier

than the ones from the chippy, but
theyre still crunchy and delicious
493
cals per
serving
8 Moroccan
Lamb Skewers
Pre-heat a grill to medium.

Put NSLHUSHTITPUJL
in a large bowl with LNNZ,
beaten, [IZW4VYVJJHUZWPJLZ
and [IZWMYLZOS`JOVWWLK
WHYZSL`. Season with ZHS[HUK
MYLZOS`NYV\UKISHJRWLWWLY
and mix together with your hands.
Squeeze the mixture onto 4 metal
skewers in sausage shapes. Cook
the skewers under the grill for
10 mins, turning regularly, until
golden and cooked through.
Meanwhile, put NKYPLK
JV\ZJV\Z in a bowl, pour
over 100ml boiling water,
stir in the ULS`NYH[LKaLZ[HUK
Q\PJLVMSLTVU and cover with
JSPUNSTMVYTPUZ-S\MM\W[OL
couscous using a fork and stir in
JTJ\J\TILYULS`KPJLK
and JOLYY`[VTH[VLZ, halved.
Mix 6tbsp MH[.YLLR
`VN\Y[ with [IZWJOVWWLK
MYLZOTPU[. Serve each
skewer on a pile of couscous with
SLTVU^LKNLZ for squeezing over,
and the yogurt dip on the side.
Battered Fish, Chips & Mushy Peas

Pre-heat the oven to 200C/Gas 6. Peel

RNV\Y`WV[H[VLZ, such as King Edward
or Maris Piper, and cut into chips. Cook in
lightly salted boiling water for 5 mins. Drain well,
return to the pan and cover. Leave to cool slightly,
then shake the pan to roughen the edges.
Line a baking tray with baking parchment and
arrange the chips in a single layer. Spray with
SV^JHSJVVRPUNZWYH` and bake for 20 mins,
or until golden. Meanwhile, line another baking tray
with baking parchment. Arrange [OPJRZRPUSLZZ
1
2
JVKVYOHKKVJRSSL[Z on the tray and season

well with ZHS[HUKMYLZOS`NYV\UKISHJRWLWWLY.
Whisk LNNÔP[LZ in a large bowl until
they form soft peaks. Whisk the `VSRZ in
another bowl, then fold into the egg whites
along with a pinch of salt. Stir to mix well and
ZWVVU[OLTP_[\YLV]LY[OLZO
Bake in the oven for 10-12 mins, or until the
IH[[LYPZSPNO[SÌYVÛLKHUK[OLZOPZJVVRLK
[OYV\NO:LY]L[OLZO^P[O[OLJOPWZJHUULK
or frozen T\ZO`WLHZ, a little [VTH[VRL[JO\W and
SLTVU^LKNLZ for squeezing over.
3
4
Love a kebab?
This is a fresh,
flavoursome
alternative
71
Hot dogs
Bring a pan of water to

the boil, add 150g long
grain rice and cook for
10 mins, or according to packet
instructions, until tender. Drain
the rice and keep warm.
Meanwhile, lay 350g pork
tenderloin, all visible fat
removed, on a board. Cut
the pork into 12 slices. Cover
^P[OHZOLL[VMJSPUNSTHUK
beat with a rolling pin until
about 1cm thick.
In a shallow bowl, mix
together 4tbsp soy sauce,
2tbsp honey, 1tsp
grated fresh ginger, 1 garlic
clove, crushed, and a pinch of
JOPSSPHRLZ (optional). Spray
a large non-stick frying pan with
low-cal cooking spray and
1
2
3
72
heat until hot. Dip the pork

pieces in the soy mixture, then
add to the pan (you may need
to do this in batches). Cook for
2 mins, then turn and cook the
other side for 2 mins, or until
the pork is dark, sticky and
cooked through. Add any
leftover soy mixture to the pan
to warm through.
Meanwhile, bring a small
pan of water to the boil,
add 2 carrots, peeled and
cut into matchsticks, and cook
for 3 mins. Add 150g sugar
snap peas or mangetout
and cook for a further 2 mins,
or until tender.
Serve the pork with the
rice, with the pan juices
drizzled over the top, and
the vegetables on the side.
4
5
2
3
Over to you!
WHATS YOUR FAVOURITE
VEGETABLE?
Romanesco :) Looks like a spiky
broccoli & tastes like a cross
IL[^LLU[OH[ JH\SPV^LY
1LT6:\SSP]HU
I dont know where to start,
I love so many, but will
WS\TWMVY)Y\ZZLSZZWYV\[Z
Sharon Arnott
Anything EXCEPT swede!

Becky Bradgate Pettitt
299
cals per
serving
Weight Watchers Seriously Satisfying (14.99,Simon & Schuster)
10 Sweet n Sticky Pork
Pre-heat the grill to medium. Spray

a non-stick frying pan with low-cal
cooking spray, add 2 onionsULS`
sliced, and cook over a low heat for 5 mins.
Add 100ml boiling vegetable stock and
cook for a further 10 mins, or until tender.
Drain off any liquid in the pan.
Meanwhile, grill 4 Sainsburys
Be Good To Yourself Extra Lean
Cumberland Pork Sausages for
15-20 mins, turning, until golden.
Fill ÔVSLTLHSUNLYYVSSZ
(60g each) with 4 lettuce leaves,
the sausages and onions. Serve
with oven chips, tomato ketchup and
American-style mustard.
Healthy Kitchen
11
12 Homemade
Chicken Nuggets
Womans Weekly
75g PLAIN FLOUR
Cooking the chicken in stock

is healthier than frying,
and keeps the meat moist
383
cals per
serving
500g BONELESS, SKINLESS

CHICKEN BREAST
Burmese Chicken Noodle Curry

Rub 1tsp ground turmeric over 3 chicken

thighs, skinned. Bring 900ml chicken or
vegetable stock to the boil in a large pan.
Add the chicken thighs, turn the heat down and
simmer for 20 mins, until the meat is tender.
Remove from the pan, set aside and, when cool
enough to handle, pull the meat off the bones.
Bring the stock back up to the boil, add
2 eggs and boil for 7-8 mins. Take them out,
cool under running water, and shell them. Pour
the stock into a jug (there should be about 600ml).
Heat 1tbsp vegetable oil in the pan. Add
large onion, peeled and sliced, and fry
for 10 mins. Meanwhile, mix large onion,
WLLSLKHUKULS`JOVWWLK1-2 garlic cloves,
peeled and grated, 3cm piece of root ginger,
grated, and 1 red chilliKLZLLKLKHUKULS`
1
2
3
chopped, with the shredded chicken. When the sliced

onion is browned, add the chicken mixture to the pan
and fry for 2 mins, stirring. Return the stock to the
pan, bring to the boil and lower the heat to a simmer.
Mix [ZWYV\UKLKJVYUV\Y with 1tsp
(rounded) mild/medium curry powder and
3tsp water to make a paste. Stir this into the
stock. Simmer for 10 mins. Add a 160ml can of
coconut cream and the juice of 1 lime.
Meanwhile, cook 1 nest of dried medium
noodles, according to packet instructions.
Drain well and refresh under cold running water.
Add the noodles to the pan with 6 spring onions,
trimmed and sliced on the diagonal. Season with salt
and freshly ground black pepper. Spoon into bowls
and top with the eggs, cut into quarters, 1 red chilli,
ULS`ZSPJLKHUKHhandful of fresh coriander
leaves. Serve with lime wedges for squeezing over.
4
5
HOMEMADE CHICKEN
NUGGETS
HEALTHY RESTAURANT CHOICES

Homemade takeaways are healthier than shop-bought equivalents, but sometimes its nice to give yourself a night off from cooking.
The good news is dining out doesnt have to mean ruining your diet follow these simple tips to cut the cals while enjoying your meal
SWITCH YOUR SIDES

If your meal comes with a carbheavy side order such as chips,
rice or bread, ask to swap it for
an alternative, such as baked
potatoes, extra veggies or salad
restaurants will usually do
their best to accommodate your
request. This goes for extras like
sauces and dressings, too if
you cant swap them for a light
option, ask to have them served
on the side, so you can add as

much (or little) as you like.
making an unhealthy choice

when youre put on the spot.
PREVIEW THE MENU
SHARE WITH FRIENDS
Most restaurants now post

their menus and nutritional
information online, so its worth
having a look and checking
out the best options before
you go. Picking what youre
going to eat ahead of time will
stop you from panicking and
If you really cant resist the

call of a starter or dessert, see
if your fellow diners want to
split one with you, rather than
devouring the whole thing
yourself. Youll still get a taste
of what you fancy, but with
half the calories.
WATCH THE BOOZE

Were often so busy focusing
on making healthy food
choices, we forget about all
the hidden calories in drinks.
$OFRKROLVYHU\FDORULF6WLFNLQJ
to water or low-cal soft drinks
is great if you can, but if you do
decide to opt for a tipple, make
it a spritzer, which will keep you
better hydrated and makes the
drink go further.
73
6 of the best...
Summer Salads
Whether you want a light lunch, a crowd-pleasing side dish
VYHZWLLK`Z\WWLY[OLZLZLHZVUHSZHSHKZ^PSS[[OLIPSS
New Potato Waldorf Salad
Woman
This blend of two classic salads is

great for picnics and barbecues.
750g Jersey Royal new
potatoes, halved
200ml light French dressing
4tbsp soured cream
1tsp English mustard
black pepper
4tbsp gherkins, chopped
1 head of celery, chopped

1 apple, cored and chopped
2tbsp chopped fresh parsley
2tbsp fresh mint leaves, torn
1 Cook the new potatoes in
IVPSPUNZHS[LK^H[LYMVYTPUZ
or until just tender.
2 Meanwhile, put the French
dressing in a jar with the soured
JYLHTHUK,UNSPZOT\Z[HYK:LHS
[OLQHYHUKZOHRL^LSS[VTP_
3 Drain the potatoes and rinse
under cold water. Put in a large
IV^S:LHZVUNLULYV\ZS`^P[OZHS[
HUKMYLZOS`NYV\UKISHJRWLWWLY
Add the gherkins, celery, apple,
WHYZSL`HUK[OLTPU[SLH]LZ
4 7V\Y[OLKYLZZPUNV]LY[OL
salad and toss together gently
[VJVTIPUL:WYPURSL^P[O[OL
YLTHPUPUNTPU[SLH]LZ
TIP:
Crunchy
s,
apple varietie
dy
La
nk
such as Pi
,
us
io
ic
el
D
or Red
in
st
be
k
or
w
this recipe.
74
AUGUST CHOICE
Chicken & Bacon

Salad with Infused
Beetroot
You can also make this with the

remains of your Sunday roast.
For the dressing:
1\PJLHUKULS`NYH[LKaLZ[
of 1 small orange
1tsp Dijon mustard
1tbsp sherry vinegar
5tbsp extra virgin olive oil
A pinch of soft brown sugar
black pepper
75g walnuts, roughly chopped
www.lovebeetroot.co.uk
For the salad:

500g new potatoes, sliced
300g Tenderstem broccoli,
cut into 3cm pieces
1tbsp olive oil
2 large skinless, boneless
chicken breasts
8 rashers of smoked bacon
400g juniperberry & black
pepper beetroot wedges
(available from Sainsburys)
80g baby salad leaves
80g rocket leaves
1 Make the dressing by whisking
the orange juice and zest with the
mustard and sherry vinegar in a
large mixing bowl. Drizzle in the
olive oil, whisking continuously,
\U[PS[OLKYLZZPUNOHZLT\SZPLK
Season to taste with brown sugar,
salt and freshly ground black
pepper. Stir in the walnuts and set
HZPKLMVY[OLH]V\YZ[VKL]LSVW
2 Bring a large pan of salted water
to the boil and add the sliced new
potatoes. Cook for 10 mins, or
until tender when pierced with a
knife. Add the Tenderstem for the
last 2 mins of cooking. Drain and
add to the bowl while still hot, and
toss to mix in the dressing.
3 Heat the oil in a frying pan. Flatten
the chicken breasts and season
with salt and freshly ground black
pepper. Fry for 4-5 mins on each
side, or until cooked through.
Remove, set aside to cool a little,
then slice on the diagonal.
4 Add the bacon to the pan and
fry until crisp, then chop. Add the
chicken and bacon to the bowl
and toss to mix. Add the beetroot
and leaves and toss again.
75
Avocado & Artichoke Salad with Croutons

This peppery salad is full of

rich avours and healthy oils.
JPHIH[[H[VYUPU[VZTHSSWPLJLZ
[IZWVSP]LVPS
tsp Waitrose Cooks
0UNYLKPLU[Z:PTWSL:\THJ
2 ripe avocados, peeled,
Z[VULKHUKJ\ILK
175g Waitrose Chargrilled
(Y[PJOVRLZ
J\J\TILYKPJLK
1tbsp vinaigrette
1 romaine lettuce, torn
PU[VWPLJLZ
NIHN^H[LYJYLZZ
[IZW2HSHTH[HVSP]LZ
Gas 6. Place the ciabatta pieces in
a large bowl, add the oil and sumac
and toss together well. Spread out
on a baking sheet and bake in the

oven for 10 mins, or until crunchy
and golden. Set aside to cool.
2 Toss together the avocado,
artichokes (with their dressing),
cucumber and vinaigrette.
3 Place the lettuce and watercress
in a serving bowl. Spoon over the
avocado and artichoke mixture.
Scatter with the olives and
croutons. Serve immediately.
TIP:
You can use
any day-old
for the
crusty bread
hatever
croutons w
needs to be
used up!
76
AUGUST CHOICE
Greek Goodness
Pasta Salad
This classic Mediterranean

dish is fresh and lling.
Woman
200g rigatoni pasta

4tbsp olive oil
Juice of 1 lemon
cucumber, chopped
1 green pepper, deseeded
and cut into strips
75g Kalamata olives,
drained
4 tomatoes, cut into wedges
2tbsp mint leaves
black pepper
1 Cook the pasta in a large
pan of boiling salted water
for 10 mins, or until al dente.
2 Meanwhile, whisk the olive oil
and lemon juice together in a
large bowl. Add the cucumber,
green pepper, olives, tomatoes
and mint leaves.
3 Drain the pasta and stir into
the salad. Season with salt and
freshly ground black pepper.
Serve warm or cold.
77
Salmon gives this traditional

favourite an extra protein hit.
NZHSTVUSSL[Z
HUJOV]`SSL[ZPUVSP]LVPS
KYHPULKHUKULS`JOVWWLK
1 garlic clove, crushed
2tbsp low-fat mayonnaise
3tbsp semi-skimmed milk
25g Parmesan
1 whole romaine heart,
leaves separated and torn
TIP:
This salad is
n for
a great optio
add
es
lunchbox
hen
w
ng
si
es
the dr
y
youre read
to serve.
78
1 Poach the salmon in boiling

water for 10-12 mins, or until
cooked. Drain and cool slightly
ILMVYLIYLHRPUNPU[VSHYNLHRLZ
2 To make the Caesar dressing,
mix together the anchovies,
garlic, mayonnaise, milk and
[OL7HYTLZHUULS`NYH[LK
3 Toss the romaine leaves in the
dressing, and top with the salmon.
Shave the remaining Parmesan
and scatter over the salmon.
www.makemoreofsalad.com
Salmon Caesar Salad
AUGUST CHOICE
Chargrilled Lamb Salad with Artichoke Hearts & Pesto
www.makemoreofsalad.com
The artichoke hearts make this

lamb dish feel like a real treat.
SHTISLNZ[LHRZ
1 garlic clove, crushed
[IZWVSP]LVPS
black pepper
NIHI`JV\YNL[[LZZSPJLK
NIHI`HZWHYHN\Z
NJOLYY`[VTH[VLZOHS]LK
400g can of artichoke hearts,
KYHPULK
ZTHSSYLKVUPVUZSPJLK
1 bag of baby salad leaves
For the pesto:

ZTHSSNHYSPJJSV]L
NMYLZOIHZPSSLH]LZ
NWPULU\[Z[VHZ[LK
N7HYTLZHUULS`NYH[LK
90ml olive oil
1 First, make the pesto. Put all
the ingredients in a blender and
process until you achieve the
desired consistency.
2 Heat a griddle pan. Rub the
lamb leg steaks with garlic, olive
oil, salt and freshly ground black
pepper. Griddle the lamb for
5-7 mins on each side, depending

on how pink you like your lamb.
3 Transfer the lamb to a plate
and set aside to rest. Meanwhile,
cook the courgettes and asparagus
in boiling salted water for 3 mins,
or until just tender. Drain in a sieve
and rinse in cold water. Drain again
and mix with the cherry tomatoes,
artichoke hearts and red onion.
4 Slice the lamb thinly. Divide the
baby salad leaves between 4 plates,
and arrange the vegetables and
lamb on top. Drizzle with the pesto
and serve immediately.
79
+VU[TPZZnext month
ON SA
LE
Thursd
7 Augu ay
st
7HY[`MVVK[OLRPKZ^PSSSV]L
5L^PKLHZMVYHSMYLZJVLH[PUN
:^LL[ZOVWJHRLZMYVT.))6Z/VSS`)LSS
6\YILZ[I\YNLYYLJPWLZMVYTLH[MPZOHUK]LNNPLZ
NEVER MISS AN ISSUE
For all UK subscription enquiries and orders, call 0844 848 0848 or email ipcsubs@quadrantsubs.com.
-VYV]LYZLHZZ\IZJYPW[PVUVYKLYZHUKLUX\PYPLZWSLHZLJHSS6Y[VUK`V\YSVJHS
Z[VJRPZ[ZLHYJO[OLP;\ULZ(WW:[VYLMVYUKT`THN
5
06
0;
+
,
3
(
0;
0.
+
0[ZX\PJRLYLHZPLYZTHY[LY
le, Amazon and Barnes & Noble
Now available on your tablet* via App
forget to rate us in the App Store
t
don
and
Try us for FREE for 30 days**
offers a 14-day trial
* iPad, Kindle Fire and Nook HD
**Nook
Goodtoknow Recipes ;OPZWLYPVKPJHSZOHSSUV[^P[OV\[[OL^YP[[LUJVUZLU[VM[OLW\ISPZOLYZYZ[NP]LUILSLU[YLZVSKOPYLKV\[VYV[OLY^PZLKPZWVZLKVMI`^H`VM[YHKLH[TVYL[OHU[OLYLJVTTLUKLKZLSSPUNWYPJLZOVÛVU[OLMYVU[JV]LY

HUKP[ZOHSSUV[ILSLU[YLZVSKVYOPYLKV\[VYV[OLY^PZLKPZWVZLKVMPUHT\[PSH[LKJVUKP[PVUVYPUHU`V[OLY\UH\[OVYPZLKJV]LYI`^H`VM[YHKLVYHM_LK[VVYHZWHY[VMHU`W\ISPJH[PVUVYHK]LY[PZPUNSP[LYHY`VYWPJ[VYPHSTH[[LYÔH[ZVL]LY
07*4LKPH3[K>LKVUV[HJJLW[VYYL[\YU\UZVSPJP[LKTHU\ZJYPW[Z;OLLKP[VYYLZLY]LZ[OLYPNO[[VZOVY[LUVYTVKPM`HU`SL[[LYVYTH[LYPHSZ\ITP[[LK>LYLNYL[^LJHUUV[ILSPHISLMVY[OLZHMLJ\Z[VK`VYYL[\YUVMHU`\UZVSPJP[LKTH[LYPHS
Goodtoknow RecipesPZWYPU[LKPU,UNSHUKI`).7:[VULZJV]LY ).7[L_[7YLWYLZZVYPNPUH[PVUI`9OHWZVK`4LKPH7\ISPZOLKI`07**VUULJ[WHY[VM07*4LKPH
H;PTL>HYULYJVTWHU`+PZ[YPI\[LKI`4HYRL[MVYJL(SSWYPJLZJVYYLJ[H[[PTLVMNVPUN[VWYLZZ:\IZJYPW[PVUYH[LZMVYVUL`LHYPZZ\LZPUJS\KPUNWVZ[HNLHUK
WHJRHNPUN!<2",\YVWL"5VY[O(TLYPJH"9LZ[VM>VYSK
AUGUST ONLINE
Every minute of every day, theres something new happening on our website
www.goodtoknow.co.uk. Katy Salter rounds up the latest from the recipes channel
This month
we love
HOT TREND DIY Jammie Dodgers

Its Pimms oclock at
www.goodtoknow.co.uk!
Weve been playing
around with our favourite
summer tipple in the test
kitchen and have created
some delicious recipes
with Pimms, including
PDUVKPDOORZVWULH
cocktails and cupcakes.
See www.goodtoknow.
co.uk/recipes/pimms for
the recipes. Chin chin!
Homemade versions of shop-bought faves like these Jammie Dodgers are big
news right now. As well as these delicious jam sandwich biscuits, weve got
recipes for homemade Penguins, HobNobs and even Twix.
TAKES 1 HR, PLUS CHILLING MAKES 30

150g caster sugar
1 egg yolk
tsp vanilla extract
NWSHPUV\YWS\ZL_[YH
for dusting
6tbsp strawberry/raspberry jam
1 Cream the butter and sugar in
a large bowl until pale. Beat in the
egg yolk and vanilla extract. Add
[OLV\YHUKTP_[VNL[OLY^LSS
26UHSPNO[S`V\YLKZ\YMHJLK
knead the dough gently. Divide
PU[VWPLJLZHUKMVYTLHJOPU[V
HYVSS>YHWPUJSPUNSTHUKJOPSS
MVYTPUZ
3 7YLOLH[[OLV]LU[V*
.HZ6UHV\YLKZ\YMHJLYVSS
V\[LHJOWPLJLVMKV\NO[VTT
[OPJR<ZLHJT\[LKJ\[[LY[V
J\[V\[YV\UKZ*\[V\[ZTHSSLY
rounds (using a 1.5cm cutter or
[OLLUKVMHUPJPUNUVaaSLPU[OL
JLU[YLZVMOHSMVM[OLTYLYVSS[OL
[YPTTPUNZHZYLX\PYLK<ZL[OL
ZTHSSJ\[[LYVYUVaaSL[VTHRL
markings on the rounds with
OVSLZPU[OLT[VKLJVYH[L
4 Place the biscuits on 2 baking
sheets lined with Bakewell paper
VY;LVU)HRLPU[OLV]LUMVY
TPUZ\U[PSWHSLNVSKLU
;YHUZMLY[VH^PYLYHJR[VJVVS
5 Sandwich the biscuits together
^P[O[OLQHT;OL`SSRLLWMVY\W
to a week in an airtight container.
This months Top 5

Here are the top recipes on our website that visitors have
been saving into their bespoke recipe books this month...
BERRY GOOD
Frozeninspired
Cupcakes
Rainbow
Vegetable
Pizza
Banana
Bread
Victoria
Sponge
Slimming
Worlds
Chickpea &
Chilli Cakes
Theres still time to throw a Strawberry

Tea for Breast Cancer Care this summer.
For inventive recipes like Chocolate &
Strawberry Shortbreads and Strawberry
& Basil Cupcakes, visit www.goodtoknow.
co.uk/recipes/strawberry-tea
81
AUGUST STAR
If you make
only one thing this month...
This stunning bake will take

pride of place at a garden party.
For the cake:
350g unsalted butter, at
room temperature, plus
extra for greasing
6 eggs, lightly beaten
NZLSMYHPZPUNV\YZPM[LK
100g ground almonds
6tbsp milk
1tsp almond extract
1tbsp raspberry cordial
tsp pink food colouring
82
-VY[OLSSPUN!
[IZWTHYZOTHSSV^\MM
6tbsp strawberry jam
6tbsp blueberry jam
For the icing:
100g fresh raspberries,
plus 10-12 extra, to decorate
400g golden icing sugar
17YLOLH[[OLV]LU[V*
Gas 3. Grease 2 x 23cm round
cake tins, and base line with
non-stick baking parchment.
2*YLHT[OLI\[[LYHUKZ\NHY
together, until pale. Mix in the

LNNZ[OLUMVSKPU[OLV\YNYV\UK
almonds and milk. Spoon the
mixture into a clean bowl. Add
the almond extract to 1 bowl.
Add the raspberry cordial and
pink food colouring to the other
bowl. Gently stir each to combine.
3 Spoon the mixture into the
2 cake tins. Bake in the oven for
45 mins, until risen and springy
to the touch a skewer inserted
into the centre will come out clean
when its done. Transfer to a wire
rack to cool completely.
4*\[IV[OJHRLZPUOVYPaVU[HSS`
Put one cake layer on a serving
dish and spread with marshmallow
\MM;VW^P[OHUV[OLYSH`LYVMJHRL
and spread with strawberry jam.
Add the third layer, and spread
with blueberry jam. Top with the
UHSSH`LYVMJHRL
5 Blend the raspberries in a food
processor until smooth. Add the
icing sugar and blend to combine.
Add the rest of the icing sugar and
blend again until smooth. Spoon
over the cake and decorate with
whole fresh raspberries.
Essentials
Fruity Layer Cake
Quick
Recipe Finder
POULTRY
Burmese Chicken Noodle Curry 73
Chicken & Bacon Salad with Infused
Beetroot 75
Chicken Fusion Salad 12
Chicken, Mushroom & Tomato Pizza 8
Chilli Chicken Wings 21
Easy Chicken Pittas 27
Herby Tray-Roast Chicken 53
Mexican Chicken Fajitas 12
Roasted Spatchcock Chicken 57
Spicy Chicken Stack 8
FISH & SEAFOOD

Barbecue Trout with Ginger &
Lemongrass 20
Battered Fish, Chips & Mushy Peas 71
Cured Dill Salmon & Beetroot Blinis 65
Jamaican Curried Prawns 54
Linguine with Clams 14
Loaded Bread 53
Mini Tuna Burgers with Wasabi Mayo 21
Salmon Caesar Salad 78
Sardine Spaghetti with Sultanas
& Pine Nuts 13
Special Prawn Fried Rice 70
Tandoori Salmon Skewers 14
Thai-style Prawns 8
MEAT
Artichoke & Ham Lasagne 38
Bacon & Avocado Cups 62
Beef & Mushroom Burgers with
Skinny Chips 56
Beef Stroganoff 14
Chargrilled Lamb Salad with Artichoke
Hearts & Pesto 79
Chiang Mai Beef Curry 11
Double Bacon Burgers 68
Gammon & Sausage Paella 8
Griddled Harissa Lamb with Crisp
Radish Salad 11
Ham & Portobello Mushroom Ring
Pizza 69
Hot Dogs 72
Hot Steak Salad 9
Memphis-style BBQ Ribs 22
Moroccan Lamb Skewers 71
These recipes can be found on p75, p52 and p58

Sausage & Onion Cigars 62
Sausages with Red Onion Gravy
& Sweet Potato Mash 12
Scotch Eggs 26
Sticky Mustard Sausage & Bacon
Sticks 19
Sunny Breakfast Skillet 55
Sweet & Sour Pork Mince Balls 14
Sweet n Sticky Pork 72
Watercress, Avocado, Bacon & Blue
Cheese Salad 14
VEGETARIAN
Avocado & Artichoke Salad with
Croutons 76
Basic Pizza Dough 37
Cheddar & SunBlush Quiche Rolls 62
Couscous Salad 26
Fruity Salsa 23
Gooey Goats Cheese Pot 53
Greek Goodness Pasta Salad 77
Greek Salad Nachos 62
Hot & Sour Noodles 70
Indonesian-style Stir-fry 29
Jalapeo Slaw 23
Macaroni Cheese Pancakes 11
Masala Vegetable Curry 69
Mozzarella Roasted Pepper & Caper
Pizza 37
Mushroom & Goats Cheese Tortilla 11
Potato Tart 27
New Potato Waldorf Salad 74
Quorn Tagine 12
Red Pepper & Rose Harissa Wild Rice
With Summer Vegetables 10
Roasted Veg & Pasta Melt 53
Sweetcorn with Hazelnut Butter 21
Tzatziki Potato Salad 23
Veggie Skewers with Smoky Red
Pepper Dip 62
Warm Aubergine Salad 22
Warm Squash & Roasted Tomato
Salad 53
SWEETS
Banoffee Cheesecake 63
Cinnamon Ice Cream 33
Cheats Mint Choc Chip Ice Cream 31
Cherry Bakewells 43
Chocolate Peanut Butter Cookies 28
Crispy Neopolitan Slice 32
Dark Chocolate Squares 66
DIY Jammy Dodgers 81
Double Choc Cookie Sandwiches 15
Easy Ice Cream Pots 35
Fab Smoothie Lollies 33
Fat-free Blueberry Yogurt Ice Lollies 34
Fresh Cherry Sponge Cake with
Pistachios & Almonds 42
Fruity Layer Cake 82
Homemade Crunchy Bars 44
Iced Strawberry Meringue Cake 18
Lemon Ice Cream Cake 34
Lemon Layer Cake 58
Lime Meringue Roulade 53
Monikas Ice Cream Cookies 46
Nutty Banana Split 32
Orange-Scented Currant Scones 65
Peanut Butter & Banana Loaf with
Peanut Frosting 28
Raspberry Ripple Ice Cream Wafers 35
Raspberry Upside-down Cake 16
Rum-glazed Griddled Pineapple 23
Summer Fruit Compote 17
Strawberry Shortcake Ice Cream 30
Victorias Helium Balloon Cupcakes 40
Watermelon Sorbetto 31
SOUPS & DRINKS

Plum Muddle 62
Tomato, Chilli & Mussel Soup 36
MORE TO EXPLORE
Avocado Ice Cream 31
Blackberry Sorbet 34
Homemade Chicken Nuggets 73
Spicy Potato Wedges 69
Healthy restaurant choices 73
HOW LONG?
30 MINS OR LESS
30 MINS TO 1 HR
MORE THAN 1 HR
83
SUMMER
Subscribe now SALE

from just 13.99
ONLY
23.49
SAVE 48%
ONLY
13.99
SAVE 68%
ONLY
15.49
SAVE 46%
ONLY
23.99
ONLY
13.99
SAVE 52%
ONLY
13.99
3 MONTHLY
WEEKLY
SAVE 39%
ONLY
26.49
SAVE 48%
SAVE 67%
ONLY
28.49
SAVE 45%
ONLY
20.99
SAVE 48%
ONLY
28.49
SAVE 45%
Save up to 68%
@
Convenient
home delivery
@
Never miss
an issue
ONLY
27.49
SAVE 47%
ONLY
14.99
voucher
6 ISSUES
when you subscribe

online*
SAVE 42%
More summer sale

offers online
2 easy ways to subscribe

magazinesdirect.com/sgk14
0844 848 0848

Quote code: MFIL
Lines open 7 days a week from 8am to 9pm
*M&S voucher only available for subscription orders placed online and only on subscriptions delivered to the UK mainland. Vouchers are digital and can be redeemed either in-store or online and will be fulfilled by email only.
Your voucher will be emailed separately within 28 days after your first payment has been taken. All offer prices are UK Annual Direct Debit unless stated, and are discounted from the full subscription rate advertised in each title,
includes P&P and are correct at time of going to press. Please allow up to six weeks for delivery of your first subscription issue (up to eight weeks overseas). If the magazine ordered changes frequency per annum, we will honour the
number of issues paid for, not the term of the subscription. Offer closes 31 September 2014. For enquiries from the UK please call: 0844 848 0848, for overseas please call: +44 (0)330 3330 233 or e-mail: ipcsubs@quadrantsubs.com.

Easy summer meals and snacks in 20 minutes or less

Diunggah oleh

Informasi Dokumen

Deskripsi Asli:

Judul Asli

Hak Cipta

Format Tersedia

Bagikan dokumen Ini

Bagikan atau Tanam Dokumen

Opsi Berbagi

Apakah menurut Anda dokumen ini bermanfaat?

Apakah konten ini tidak pantas?

Hak Cipta:

Format Tersedia

Easy summer meals and snacks in 20 minutes or less

Diunggah oleh

Hak Cipta:

Format Tersedia

ON

 10 low cal takeaway menus Fresh Italian dishes

NEW 5:2 MEAL

More single portion recipes

AVAILABLE ON IPAD & IPHONE. DOWNLOAD FROM THE MAKERS OF

The sun is shining and here at goodtoknow Recipes

KIDS IN THE KITCHEN

successes this month

46 Monikas Ice Cream Cookies

ITS THE WEEKEND

Burmese Chicken Noodle Curry

Strawberry Shortcake Ice Cream

15 Next Big Thing: Ice Cream Sandwiches

Its good to know how to...

Hot Steak Salad

Chilli Chicken Wings

Griddled Harissa Lamb

Easy Chicken Pittas

Greek Goodness Pasta Salad

...Keep the kids cool

Cheats Mint Choc Chip Ice Cream

Double Choc Cookie Sandwiches

Raspberry Ripple Ice Cream Wafers

goodtoknow Recipes, Blue Fin Building,

Hot & Sour Noodles

Meet the team

Head of Creative Media Donia Dacey (020 3148 3649)

Digital Account Director Toby Bicknell (020 3148 7621)

With thanks to Lisa Collins, Heather Cupit,

Ham & Portobello

Catherine Francis, Claire McCall, Sarah Prescott

A word about our recipes

TRY GOODTOKNOW RECIPES

Sweet n Sticky Pork

0844 848 0848

7 days a week, 8am to 9pm (UK time)

Calling All Bakers!

Our collection of cakes includes:

SEE ALL OUR LOVELY CAKE RECIPES

TAKES 20 MINS SERVES 3

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

pepper. Heat 1tbsp rapeseed oil

Gammon & Sausage Paella

This one-pot meal is colourful and comforting.

1 Heat the olive oil in a large,

Add subtle Thai avours to this seafood special.

2tbsp chopped coriander

Mima Sinclair for www.goodtoknow.co.uk

Spicy Chicken Stack

Use a good cut of meat

Hot Steak Salad

3tsp olive oil

For the dressing:

the steak and garlic in foil and set aside.

This indulgent salad is easy to throw

350g long grain and wild rice (mixed)

125g asparagus tips, trimmed

leaves and a pinch of salt. Mix everything

1tbsp vegetable oil

1tsp palm or brown sugar

2 Increase the heat and add

Mushroom & Goats Cheese Tortilla

10 low cal takeaway menus Fresh Italian dishes