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Published by Harmonia Norah, 2018-11-02 06:56:14

WW CookBook

Food magazine

Catherine Extracted from: Deliciously Ella The Plant-Based
says: “Spinach Cookbook by Ella Mills (Hodder & Stoughton, €25).
goes incredibly well Photography by Nassima Rothacker
with poached eggs and
grows easily in Ireland. We
have plenty in the garden
at Ballyknocken so using
spinach that is picked on
the day makes this even
more special.”

SPINACH FRITTERS with poached eggs and roast tomatoes

2 m4i0ns Extracted from: Taste of Home: The Ballyknocken
EASY Cookbook by Catherine Fulvio (Gill Books, €20)

YOU WILL NEED For the poached eggs and keep warm. until cooked through. Remove
For the tomatoes 2 large free-range eggs › To prepare the fritters, mix the to a large plate lined with
10 cherry tomatoes on the vine, Salt kitchen paper and keep warm.
washed 1 tbsp white wine vinegar plain flour, baking powder, › To poach the eggs, fill a small
2 garlic cloves, sliced 1 bay leaf paprika, salt and freshly saucepan two-thirds with
5 small sprigs of basil Sprigs of basil, to garnish ground black pepper together boiling water, add a little salt,
Olive oil, for drizzling in a medium bowl. Combine the vinegar and the bay leaf.
Salt and freshly ground black METHOD the egg and milk in a jug. Stir Bring to the boil. Crack an
pepper › Preheat the oven to the egg mixture into the dry egg into a cup. Stir the boiling
For the fritters ingredients until a smooth, water to form a vortex and
100g plain flour 180°C/350°F/Gas Mark 4. Line a thick batter forms. Check the then carefully add the egg
1 tsp baking powder roasting tray with parchment consistency – the batter should to it. Do the same for the
½ tsp paprika paper. Place the tomatoes, drop easily from the spoon. If next egg. Reduce the heat
Salt and freshly ground black garlic slices and a few sprigs it’s too wet, add a tablespoon or slightly and poach for about
pepper of basil into the tray. Drizzle so of flour. If it’s too thick, add 3-4 minutes.
1 free-range egg, beaten over some oil and season a little milk. Then stir in the › To serve, pile three fritters
50ml milk, you may need a little with salt and freshly ground chopped spinach. onto a warm plate and spoon
more black pepper. Roast for 18-20 › Heat a small amount of oil in a the roasted cherry tomatoes
Large handful spinach leaves, minutes, carefully turning large non-stick frying pan over around. Place a poached egg
finely chopped from time to time. a medium heat and spoon the on top and sprinkle a little
Olive oil, for frying › Remove the tomatoes from the batter into the oil – roughly 2-3 ground black pepper over it as
oven, snip them into clusters of tablespoons per fritter. Cook for well as some basil sprigs.
2-3, keeping them on the vine, about 1½ minutes on each side

WOMAN’S WAY COOKBOOK | WINTER 2018 49

BRUNCH

MATCHA SCRAMBLED
EGGS with creamed corn

2 m1i5ns
EASY

YOU WILL NEED 10ml single cream ROASTED BUTTERNUT
10g unsalted butter SQUASH WAFFLES
For the creamed corn To serve
25g unsalted butter ¼ tsp matcha powder 8 m3i0ns
100g frozen 1 tsp sea salt flakes EASY
sweetcorn, defrosted 2 slices of sourdough
1 tsp paprika Fresh sweet cicely
40ml single cream leaves, to garnish
For the eggs (optional)
4 eggs

METHOD Extracted from: The Little
Swedish Kitchen by Rachel
› Place a pan over a medium heat and add the Khoo, as before
butter once hot. Once the butter is melted
and beginning to bubble, add the sweetcorn YOU WILL NEED METHOD
and toss to coat.
For the waffles › Mash the roasted butternut squash
› Add the paprika and cream and continue to 300g roasted butternut squash or pumpkin or pumpkin and mix with the butter,
toss for a few minutes until the sweetcorn 100g cooled melted butter, plus extra for buttermilk, whole milk and eggs.
is cooked through, all the flavours have greasing the waffle iron
combined and the cream is reduced. 200g buttermilk › Sift together the remaining waffle
200ml whole milk ingredients into the bowl and fold to
› For the scrambled eggs, whisk the eggs 2 medium eggs incorporate. Don’t overmix or you’ll
vigorously with the cream in a bowl. Heat ½ tsp ground cinnamon (optional) get a heavy batter. Leave to rest at room
a non-stick pan until extremely hot and 1 tsp fine sea salt temperature for 20 minutes.
add the butter. Allow to melt, then add the 200g plain flour
whisked egg mixture. Stir with a spatula to 2 tsp baking powder › Heat up your waffle iron, brushing with
make curds until the eggs are almost done. To serve as a sweet option melted butter if required (no need with
Remove from the heat and the eggs will Strawberry jam non-stick ones). Pour a ladle of batter
finish cooking in the residual heat. Whipped cream into the middle. Gently close the lid and
To serve as a savoury option cook for a couple of minutes, or until
› Mix the matcha powder and salt together. 4-6 tbsp crème fraîche the outside is crisp (the length of time
Toast the sourdough, then add the creamed 1 red onion, peeled and finely chopped will vary, depending on the heat of your
corn and scrambled eggs on top. Sprinkle 2 tbsp fresh chives, finely chopped waffle iron).
with a little matcha salt and sweet cicely, if 2-4 tbsp caviar
using, to serve. › Leave to cool for a minute before topping
with a garnish of your liking.
Extracted from: The Matcha Cookbook,
as before

50 WOMAN’S WAY COOKBOOK | WINTER 2018

& CROCHET

KnittingAnnual2018

COMING SOON
€O2N.9L9Y

SOUPS Warming, nourishing
and perfect for chilly

SupSeorupsevenings

52 WOMAN’S WAY COOKBOOK | WINTER 2018

LEEK AND POTATO
CRÈME SOUP with fried
scallops and parsley oil

4 h1r
EASY

YOU WILL NEED 250ml white wine
500ml vegetable stock
For the soup 200ml crème fraîche
3 leeks, rinsed and For the parsley oil
sliced 100ml mild olive oil
60ml olive oil 1 small bunch parsley,
1 small clove garlic, chopped
minced Sea salt and freshly
1 onion, sliced ground black pepper
4 potatoes, peeled and For the scallops
diced 8 large sea scallops
1 tbsp curry powder 60ml clarified butter
1 tsp freshly grated To serve
nutmeg 3 tbsp crème fraîche
Sea salt and freshly
ground black pepper

METHOD PEA AND BACON SOUP
TO PREPARE
› Sauté the leeks in the oil until they’re soft, then 4 h1r
EASY
add the garlic, onion, potatoes, curry powder
and nutmeg and sauté everything briefly. YOU WILL NEED 1 tbsp lemon juice, or to taste
Season with salt and pepper and douse with Pinch of sugar, or to taste
the wine. Cook over high heat until the wine is 30g unsalted butter Salt and freshly ground white
reduced, then pour in the stock. 4 spring onions, chopped pepper
› Allow the soup to simmer for 30 minutes. 500g frozen petits pois 6 rashers of smoked streaky
Purée until smooth in a blender or with a hand 500ml vegetable stock, plus bacon (optional)
blender. Stir in the crème fraîche. Set aside. extra if needed
› Make the parsley oil: Put the oil and parsley in
the cleaned blender and process for 1 minute, METHOD
or until smooth. Strain through a fine sieve
and season with salt and pepper. › Melt the butter in a large saucepan over a low heat. Add the spring
TO MAKE onions and cook until softened but not coloured.
› Score the scallops lightly in a diagonal
crosshatch pattern. › Tip in the petits pois and stock and bring to the boil, then reduce the
› Heat the clarified butter in a skillet (frying heat and simmer for about 5 minutes, or until the peas are tender.
pan), add the scallops, and cook on both sides
until golden brown and just about cooked › Using a blender or a hand-held blender, whizz until smooth (only
through. half-fill the blender and be careful, as hot soup scalds). Add more
› Meanwhile, reheat the soup in another pan and stock if you’d like a thinner soup.
season with salt and/or pepper, if you wish.
› Pour a shallow layer of soup into four deep › Stir in the lemon juice, sugar, salt and pepper, then taste and adjust
plates. Make a swirl with a small spoonful of all these seasonings to taste.
crème fraîche. Place two scallops on top and
drizzle with some parsley oil. › Grill the bacon (if using) until nice and crisp. You can do this ahead
of time and keep it on a piece of kitchen paper, so it stays crisp.
Extracted from: Home Made Christmas by
Yvette Van Boven, as before › Ladle the soup into four warmed bowls and crumble over the
crispy bacon.

Extracted from: Nadia and Kaye Disaster Chef by
Nadia Sawalha and Kaye Adams (DK, €28)

WOMAN’S WAY COOKBOOK | WINTER 2018 53

SOUPS

SPICED PARSNIP SOUP

6 m3i0ns
EASY

YOU WILL NEED 1 tbsp medium hot curry
powder
25g butter ½ tsp honey
4 parsnips, chopped roughly 75ml pouring cream
1 leek, sliced 1 litre vegetable stock
1 stick celery, chopped seasoning
2 large potatoes, peeled and For the star croutons
diced 3 slices bread
1 medium onion, peeled and A little butter
diced

SPICY RED LENTIL SOUP METHOD

2-4 m2i5ns › Select a large saucepan and slowly melt the butter. Add
in the parsnips, leek, celery, potatoes and onion and mix
EASY thoroughly to coat them all with a little butter.

YOU WILL NEED ½ tsp red chilli flakes › Increase the heat under the pot, add the curry powder and
1.5 litres of vegetable stock, continue to pan roast for the next 5-6 minutes or until the
175g split red lentils, washed a good quality cube works vegetables are coloured (the smaller vegetables will be soft).
1 onion, chopped well Continue to keep a constant stir on the vegetables to prevent
2 celery sticks, peeled and 4 tsp tomato purée them from sticking to the saucepan. Season lightly.
chopped 1 tbsp quality oil
1 carrot, peeled and chopped 1 bay leaf › Retain the high heat under the saucepan and then add in the
1 garlic clove, crushed 2 spring onions, honey and allow this to sizzle a little.
1 tsp ground cumin shredded to serve
½ tsp ground coriander › Add in the cream and vegetable stock and allow the entire
mixture to come to the boil and then reduce the heat to a
METHOD constant simmer. Simmer for the next 15-20 minutes or until
all of the vegetables have softened.
› Heat the oil in a pan. Add the chopped onion and cook
over a low heat for 5-6 minutes, until beginning to soften. › Meanwhile preheat the oven to 190˚C/375˚F/Gas Mark 5.
Butter the sliced bread on each side and using a star shaped
› Stir in the celery and carrot and cook for 2 minutes. Add cutter, cut out some stars from the bread and place on a
the garlic, chilli flakes, cumin and coriander and cook for baking tray. Cook for 8-10 minutes, turning occasionally
a further minute. Add the washed lentils, stock, tomato throughout the cooking process.
purée and bay leaf.
› At this stage, depending on necessity, you can add the
› Bring to the boil, reduce the heat, then cover the pan with remainder of the stock. I normally add it gradually whilst
a lid and simmer for 20-25 minutes until the lentils and I am blitzing the soup in order to achieve your preferred
vegetables are very soft. Remove the bay leaf. consistency (thick or thin). Blitz the soup until smooth,
adjusting the consistency with the remaining stock. Taste
› Blend the soup in the pan using a hand-held blender or tip the soup and season accordingly. Serve in warmed bowls
into a food processor, process until smooth, then return with a crisp star-shaped crouton on top.
the soup to the pan.
Extracted from: Edward Hayden, as before
› Check the consistency. It will be fairly thick, so if you
prefer it thinner, add a little more stock. Edward says: “The flavour of
this soup is excellent and I think
› Season to taste and then top with a little oil and shredded it’s a really delicious one to share
spring onions.
with family and friends.”
Extracted from: Kitchen Essentials: e Joy of Home Cooking
by Gary Maclean , as before

54 WOMAN’S WAY COOKBOOK | WINTER 2018

ITALIAN METHOD minutes total per batch. Bring the broth
WEDDING SOUP back to boil and place the browned
› Place all the ground meat in a large meatballs in the stock; simmer for
6 h2r+s bowl with 2 eggs, the Parmesan, the 15 minutes. You can also drop the
EASY dry breadcrumbs, garlic, some of the meatballs directly into the broth instead
chopped parsley, ½ tsp salt, and lots of of browning them first; simmer for 30
YOU WILL NEED pepper. Mix with your hands until fully minutes to cook through.
455g ground beef incorporated. Line a baking sheet with › In a bowl, beat the remaining 3 eggs
225g ground veal parchment paper. Put a little canola oil and add 10 turns of the peppermill,
225g ground pork on your hands and tightly roll as many the Romano cheese, and the fresh
5 eggs 40g meatballs as you can. You should breadcrumbs; mix with a fork until it
100g freshly grated Parmesan cheese get about 20 balls. Place on the baking looks like cold, lumpy porridge, then
100g dry breadcrumbs sheet, then refrigerate. add to the soup and stir. Cover for 5
3 cloves garlic, peeled and minced minutes and the lace will be cooked.
½ bunch parsley, chopped › In a large pot, pour in the broth and › Spoon the soup into bowls and add some
Kosher salt and freshly ground black pepper bring to a boil. Add the onions, celery, chopped parsley and Romano cheese,
Canola oil or sunflower oil carrot, bay leaf, and a few sprigs of and a little drizzle of good olive oil.
3.8 litres chicken broth parsley, simmer 1½ hours. Strain and
2 onions, diced discard the vegetables. Extracted from: Matty
1 stalk celery, diced Matheson: A Cookbook by
1 carrot, peeled and diced › In a large sauté pan over medium-high Matty Matheson, as before
1 bay leaf heat, heat enough canola oil to cover
100g grated Pecorino-Romano cheese the bottom. Working in batches, add
45g fresh bread crumbs the meatballs and cook, turning, until
Olive oil, for topping lightly browned on all sides, about 5

WOMAN’S WAY COOKBOOK | WINTER 2018 55

SOUPS CUCUMBER SOUP
with dill and pink
peppercorns

6 m3i0ns
EASY

YOU WILL NEED
2 large cucumbers, peeled
80g unsalted butter
3 tbsp plain flour
1 litre vegetable stock, hot
4 tbsp vinegar from a jar of
gherkins (or 1-2 tbsp white
wine vinegar)
4 tbsp finely chopped
fresh chives, plus extra for
sprinkling
Fine sea salt, to taste
2 tbsp finely chopped fresh dill,
plus extra for serving
½ tsp pink peppercorns
crushed (not ground)

METHOD
› Slice the cucumbers in half

lengthways, scrape out the
seeds, then cut them into very
thin slices.
› Heat the butter in a large
saucepan and, once bubbling,
add the flour. Stir and allow
to brown just slightly, then
add the stock. Whisk to avoid
lumps, bring to the boil,
then add the cucumber. Turn
the heat down and simmer
for about 6 minutes, until
the cucumber slices are
translucent and tender. Now
add the vinegar and chives.
› Blitz the soup using a hand-
held blender or a food
processor, or pass it through a
mouli (a small hand-operated
grater) – be careful, as it may
splash out and is very hot.
Taste and season accordingly.
› Stir in the dill, then divide
the soup between your bowls.
Serve with a sprinkling
of chives, dill and pink
peppercorns.

Extracted from: Strudel,
Noodles and Dumplings by
Anja Dunk (HarperCollins,
€32.40)

56 WOMAN’S WAY COOKBOOK | WINTER 2018

ROASTED BUTTERNUT SQUASH HEARTY VEGGIE BROTH
AND SWEET POTATO SOUP
4 h1r
6 m4i5n EASY
EASY
YOU WILL NEED 150g celery, washed and
YOU WILL NEED diced
½ medium onion 100g barley 2 bay leaves
½ red chilli 50g butter 200g potatoes, peeled and
2 cloves of garlic 3 cloves of garlic, crushed diced
2 carrots 1 onion, peeled and diced Freshly ground white pepper
1 leek 150g leeks, washed and 2 litres vegetable stock
2 sticks celery sliced Handful of chopped fresh
2 sweet potatoes 150g carrots, peeled and parsley
1 large butternut squash, diced
cut into cubes
1.2 litres vegetable stock/ METHOD
water
Seasoning › Soak the barley in cold water for at least 20 minutes.
› Melt the butter in a saucepan and sweat the crushed
METHOD
› Begin by peeling and chopping all of the vegetables into garlic, onion, leeks, carrots and celery with the bay leaves

uniform pieces. for 5 minutes. Add the potatoes and soaked barley.
› Select a large saucepan and slowly heat with a little oil, then add › Season with pepper and cover with the vegetable stock.
› Bring to the boil and allow to simmer for 20 minutes or
the onion, chilli and garlic.
› Add in all of the vegetables and mix thoroughly to coat them until the barley is cooked.
› Add the parsley and serve piping hot.
all with the oil. Increase the heat under the vegetables and
continue to pan roast for the next 10-12 minutes or until the Extracted from: Brian McDermott’s Donegal Table by Brian
vegetables are coloured (the smaller vegetables will be soft). McDermott, as before
Continue to keep a constant stir on the vegetables to prevent
them from sticking to the saucepan. Season lightly at this stage Brian says: “Replace the vegetable
with a little salt and pepper. stock with homemade chicken
› Retain the high heat under the saucepan and then add in two stock, made using a whole
thirds of the stock. Bring this entire mixture to the boil and then
reduce the heat to a constant simmer. Simmer for the next 15-20 chicken. Remove the meat from the
minutes or until all of the vegetables have softened. carcass and add it to the soup pot
› At this stage, depending on necessity, you can add the
remainder of the stock. I normally add it gradually whilst I am to turn your veggie broth into
blitzing the soup in order to achieve your preferred consistency a hearty chicken soup.”
(thick or thin). Blitz the soup until smooth, adjusting the
consistency with the remaining stock.
› Taste the soup and season accordingly. For those that are more
daring they may wish to add in extra chilli flakes at this time.
Garnish the soup with the deep fried sweet potato crisps and
some snipped chives.

Extracted from: Edward Hayden,
as before

Edward says: “This is a delicious
soup and is ideal to have prepared in
advance. On Christmas Day I would
suggest to serve this soup in a china
cup as sometimes a large bowl can fill
a person up unnecessarily, you must
leave room for the delicious trifle.”

WOMAN’S WAY COOKBOOK | WINTER 2018 57

SNACKS AtStancakck

Delicious bites
for when hunger

strikes

58 WOMAN’S WAY COOKBOOK | WINTER 2018

LITTLE
CHOCOLATE POTS

4 1h+r CARROT CAKE COOKIES
EASY
15 1
YOU WILL NEED hr
180ml any milk
140g dark (70-85 per cent) EASY
chocolate, broken into
squares YOU WILL NEED ½ tsp baking powder 50g soft dark brown sugar
3 tbsp maple syrup 1 tsp ground cinnamon 1 large egg
1 egg For the filling 1 tsp mixed spice 200g carrot, finely grated
1 tsp vanilla extract 150g full-fat cream cheese 1 tsp ground cloves For the decor
To serve 150g icing sugar 150g unsalted butter, Zest of 2 oranges and juice of
Sea salt flakes 1 tsp vanilla extract softened 1 orange
1 handful of fresh For the dough 100g soft light brown sugar 4 tbsp walnuts, chopped
raspberries or cherries or a 350g plain flour
mixture
METHOD › Add a generous teaspoon of the cream cheese
METHOD filling to the centre of each disc and wrap the
› Gently heat the milk in a › Mix the cream cheese, 3 tablespoons of the dough around the filling to seal. Pinch the top
icing sugar and the vanilla in a large bowl and roll it back into a ball, making sure no
saucepan for about 45 seconds until combined, then pop in the freezer for filling leaks out. Pop the balls on to the tray
until hot all the way through. 30-45 minutes. and flatten slightly. Place in the fridge to chill
› Place 120g of the chocolate in for 30 minutes.
a high-powered blender or › Meanwhile, measure your flour, baking
food processor with the maple powder and spices into another bowl. Beat › Bake the cookies for 20 minutes, until golden
syrup, egg and vanilla extract. your butter and both sugars together in a brown. Remove from the oven and leave on
› Very carefully pour a quarter third bowl until creamy. Beat your egg into the tray for a few minutes to firm up, then
of the hot milk into the the butter mixture, then tip in your carrot. transfer to a wire rack to cool further.
blender or food processor Mix together well. Tip your dry ingredients
(or use a ladle, if you prefer) into the carrot mixture and mix slowly to › Sift the remaining icing sugar into a small
and blend until smooth, then form a dough. bowl and mix with the orange juice - you’re
repeat, adding a quarter of aiming for a drizzling consistency. Flick
the milk at a time, until all › Preheat oven to 200°C/400°F/Gas Mark 6. the icing over the cookies and top with the
the milk is combined and Line a baking tray with baking paper. Weigh orange zest and walnuts.
the mixture is silky smooth. your dough and divide by 15 - this is how
You need to add the hot milk much each ball should weigh. Then flatten Extracted from: Cheeky Treats by Liam
slowly so that it doesn’t them slightly into thin discs using the palm Charles (Hodder and Stoughton, €28)
scramble the egg. of your hand.
› Pour into four small ramekins
or glasses and leave in the
fridge for a minimum of 1½
hours, or 1 hour in the freezer,
to set.
› When you’re ready to serve,
grate over the remaining
dark chocolate or top with a
sprinkling of sea salt flakes
or a few fresh raspberries or
cherries.

Extracted from: Eat Happy: 30
Minute Feelgood Food by Melissa
Hemsley (Ebury Press, €28)

WOMAN’S WAY COOKBOOK | WINTER 2018 59

SNACKS

60 WOMAN’S WAY COOKBOOK | WINTER 2018

SUNFLOWER
BUTTER FUDGE

24 1h+r EASY

YOU WILL NEED

200ml sunflower
seed butter
(availble in health
food stores)
80ml maple syrup
4 tbsp cacao or
carob powder
1 tsp vanilla extract
Salt

METHOD

› If your seed butter is very stiff,
remove it from the jar and
gently warm it in a pan on a
low heat. Transfer to a food-
processor, add the remaining
ingredients and a pinch of salt
and blitz until the mixture
forms a ball.

› Line a square baking dish with
cling film. Press the fudge
into the dish, distributing
it evenly, then chill in the
refrigerator for at least 1 hour.

› Sprinkle a thin layer of cacao
or carob powder on top using a
fine mesh sieve.

› Carefully remove the fudge
from the dish and transfer it to
a plate. Remove the cling film
before cutting the fudge into
3cm squares.

Extracted from: Vegan in 7 by
Rita Serano (Kyle Books, €23.79)

COCOA AND ALMOND ENERGY BALLS

16 ho1ur To coat the mixture from the sides of the bowl
EASY Cocoa powder a few times.
Sesame seeds › Take a small amount of mixture and
YOU WILL NEED Pistachios, finely chopped roll it between your hands to make
125g ready-to-eat soft or Medjool Mixed nuts, finely chopped small, bite-sized balls. Choose your
dates (or use standard dried dates: Desiccated coconut coating, spread it onto a large plate,
Leave them to soak in boiling water Chocolate chips then roll each ball around until coated.
for 10-15 minutes, then drain) › Place in an airtight container and
100g ground almonds METHOD store in the fridge for up to a week, or
75g rolled oats › Place the dates in a food processor in the freezer for up to 3 months.
2 tsp almond or peanut butter
1 tbsp cocoa powder with the almonds, oats, nut butter Extracted from: The Runner’s
and cocoa powder, and process for Cookbook by Anita Bean
2-3 minutes until you have a very stiff (Bloomsbury Sport, €20.99)
paste. You may need to scrape down

WOMAN’S WAY COOKBOOK | WINTER 2018 61

SNACKS SPANISH BEACH
CHURROS

15 m4in5s
MEDIUM

YOU WILL NEED
215g sugar
2 tsp ground
cinnamon
1.5 litres plus 2 tbsp
vegetable oil
500ml water
½ tsp salt
½ tsp vanilla extract
240g plain flour
For the chocolate
sauce
100g dark chocolate
185ml plant-based
milk
40g sugar
½ tsp vanilla
extract

METHOD

› First, make the chocolate

sauce. Break up the

chocolate and put it into

the small saucepan with

the plant-based milk,

sugar and vanilla. Stir to

a smooth sauce. Transfer to a

serving bowl and set aside. Next,

sprinkle 115g of the other batch of

sugar, along with the cinnamon, over SERVE
a large plate and set aside.

› If you are using disposable piping bags, pile WITH
them up and roll them together to make one
thick cone (a single bag is likely to split). chocolate sauce on the
Cut a small hole at the tip, insert the piping side for people to
nozzle and push it all the way down to the pour over if they
wish

bottom so that it sticks out of the hole. Spray

or brush the inside of the bag with a little oil. If

you are using a reusable bag, insert the nozzle and coat

lightly with oil. › Pipe 6 churros onto the lined baking tray, each one about

› Pour the 1½ litres of oil into a large saucepan so that it 10-15cm long. Carefully transfer the churros to the hot oil (if

comes a third of the way up the sides of the pan. Heat the oil you’re feeling brave, you can pipe them straight into the oil,

to about 180°C/350°F/Gas Mark 4, or until a wooden spoon but be careful!). Fry for 8-10 minutes, until golden and cooked

dipped into the oil sizzles around the edges. through. Use a wooden spoon to move them around if they

› Meanwhile, put the water, the remaining 100g sugar, the stick together.

2 tablespoons of vegetable oil, salt and vanilla extract into › Remove the churros with a slotted spoon and lay on the

the medium saucepan and place on a high heat. Bring to the kitchen paper for one minute to drain. While they’re still

boil, stirring to dissolve the sugar. Remove from the heat, hot, transfer to the cinnamon-sugar plate and roll until

add the flour and beat vigorously with a wooden spoon completely covered. Repeat with the remaining dough - you

until it forms a thick, sticky dough (you’ll need to use a little may need 3 or 4 batches.

elbow grease). Spoon the mixture into the piping bag. Extracted from: BOSH! By Henry Firth and Ian Theasby (HQ, €28)

62 WOMAN’S WAY COOKBOOK | WINTER 2018

PEANUT BUTTER JELLY BREAD

2 h3r+s
EASY

YOU WILL NEED ¾ tsp salt
36g peanut butter powder
295ml warm oat or nut milk 6-8 tbsp your favourite jam
50g sugar To serve
1½ tsp active dry yeast Banana
360g bread flour, plus more Honey
for dusting

METHOD
› In a small bowl, combine the milk with 25g

of the sugar, then sprinkle the yeast over the
top and let it sit and bloom until a thick cap
of froth is formed, 5-10 minutes.
› In a stand mixer with a dough hook
attachment, combine the flour and salt. Add
the remaining 25g sugar along with the
bloomed yeast and peanut butter powder.
Knead the mixture for 3-4 minutes, or
until it turns into a springy dough. Place
the dough in a clean oiled bowl, cover
with plastic wrap and a damp cloth and
then place it in a warm dark place to allow
it to double in size, about 60-90 minutes.
› Lightly flour a work surface and a rolling
pin and have two 23cm x 12.5cm oiled
loaf pans lined with 10cm-wide strips of
parchment long enough to stretch across
the width and up the sides of the pan with a
little hanging over.
› Unwrap the risen dough, punch it down
in the centre to release the air and roll it
out to roughly a 40.6cm x 76cm rectangle.
Spread the jam all over the surface, then
roll the dough up tightly from the shorter
end. Slice the log in half so you have roughly
two 20cm-long rolls. Transfer them to
the prepared loaf pans. If they’re longer,
compress the rolls slightly, like accordions,
or tuck the ends under to fit. Cover the bread
again with plastic wrap and a warm damp
dish towel and keep in a dark place to double
in size, for another 60-90 minutes. e bread
should peek out just slightly above the edges
of the pan, or at least come up very close but
not far over the edges.
› Preheat the oven to 180°C/350°F/Gas Mark
4 and position an oven rack on the lower
half of the oven. Bake the loaves for 50-60
minutes, or until you can hear a hollow
knock when you tap on the bottom of the
baked loaf with your knuckle. Transfer to a
wire wrack to cool for at least 20 minutes.
Slice and serve with sliced banana and
honey, if you like.

Extracted from: Black Girl Baking
by Jerrelle Guy (Page Street
Publishing, €23.79)

WOMAN’S WAY COOKBOOK | WINTER 2018 63

COURGETTE AND
CHEESE PIES

SNACKS 16 ho1ur EASY

YOU WILL NEED and brushing
For the filling
For the dough 3 courgettes, coarsely
350g plain flour grated
7g sachet instant 200g feta, drained
yeast and crumbled
2 tsp granulated 1 tbsp sumac
sugar A small bunch of flat-
½ tsp salt leaf parsley, chopped
200ml lukewarm milk 1 egg, beaten
or water Salt and black pepper
75ml olive oil, plus
extra for oiling

METHOD

› Mix together the flour, yeast, sugar and salt
in a bowl. Add the milk or water and olive oil.
Knead by hand or in a free-standing mixer
fitted with a dough hook until the dough is
soft and no longer sticky. Coat a bowl with a
little olive oil, form the dough into a neat ball
and place in the bowl.

› Cover with lightly greased cling film and leave
to rise somewhere warm until it doubles in
size, about 20 minutes.

› Preheat the oven to 200°C/400°F/Gas Mark
6. Place the grated courgettes in a colander
to drain over a sink. When you are ready to
make the filling, squeeze them with a clean
tea towel to remove as much moisture as
possible. Add the squeezed courgette to a bowl
with the other filling ingredients and mix
gently to combine.

› Form the dough into 16 balls (or 24 smaller
balls) and roll each ball into a long oval shape
about 5mm thick. Place around 1-2 tablespoons
of the filling in the centre of each oval.

› Fold one long edge a little bit over the filling,
forming a frame for it but leaving some filling
exposed. Press down to seal at each end of the
folded edge. Do the same on the other side,
forming a petal or boat shape. Pinch the edges
well to seal.

› Repeat with the remaining dough pieces and
place them on lightly oiled baking sheets.
You need to work quickly as the dough will
continue to rise and the pies may open, so you
may want to bake one tray while finishing the
second tray.

› Brush the edges with olive oil, then bake for
about 15 minutes until the dough has turned
golden brown and the cheese mixture has
melted. Serve warm or at room temperature.

Extracted from: Cherish by Anne Shooter
(Headline, €39.20)

64 WOMAN’S WAY COOKBOOK | WINTER 2018

PICNIC PIES PERI PERI
TACOS
6 h2r+s
EASY 1 m3i0ns
EASY
YOU WILL NEED
70g lard YOU WILL NEED
175g plain flour 1 chicken thigh, de-boned
75g strong white bread flour 1 tsp hot smoked paprika
1 tsp salt 1 egg cup of couscous
50g unsalted butter 2 egg cups of water
For the filling 4 lettuce leaves
2 shallots, finely chopped 1 tbsp yoghurt
200g turkey thigh mince Olive oil
200g chicken breast, diced Salt and pepper
75g dried apricots, chopped
2 tbsp pistachio kernels METHOD
1 tsp salt › Coat the chicken thigh in a mixture of paprika, a pinch each of
½ tsp ground white pepper
½ tsp ground mace salt and pepper and a drizzle of olive oil.
3 tbsp chopped parsley › Pan fry the chicken over a low-medium heat, skin side down
1 egg, beaten
1 chicken stock cube first, for 10-12 minutes on each side until cooked through and
100ml boiling water caramelised on the outside. Remove from the heat and set the
1 gelatine leaf chicken to one side.
Equipment needed › Add the couscous to the pan (off the heat), along with the water,
6 hole muffin tin and stir for a few seconds to incorporate all the pan juices, then
7cm round cutter leave the couscous to rest for a few minutes and plump up.
› Slice the chicken into thin strips, then assemble your tacos
METHOD by spooning some of the peri peri-infused couscous onto
› Heat the oven to 190°C/375°F/Gas Mark 5. First, make the pastry. each lettuce leaf, placing some chicken strips on top, then
drizzling with the yoghurt and sprinkling over some cracked
Melt the lard in a small pan with 100ml of water over a medium black pepper.
heat. Stir, then heat until the water just begins to boil, this will
take about 5-8 minutes. Remove from the heat. Extracted from: Miguel Barclay’s Super Easy One Pound
› Working quickly, in a bowl mix the flours and salt together. Rub Meals by Miguel Barclay (Headline Home, €23.79)
in the butter until the mixture resembles fine crumbs. Make a
well in the centre and pour in the hot lard liquid (don’t wash the
pan). Use a wooden spoon to mix to a soft pastry.
› Tip out the dough onto a lightly dusted worktop and knead
gently until the pastry is smooth and glossy. Cut off a third of
the pastry, pop it into the hot pan you used for the lard and
cover with cling film. This helps to keep it warm while you roll
out the bases.
› Divide the remaining pastry into 6 equal pieces and roll each
into a 9cm circle. Use these to line the muffin tray. Remove the
warm pastry from the pan. Roll it out to a rough circle 4mm
thick, and stamp out lids using the 7cm cutter. Re-roll the
trimmings as necessary.
› To make the filling, mix together the shallots, turkey, chicken,
apricots, pistachios, salt, pepper, mace and parsley in a bowl.
Divide the filling equally between the pastry cases in the muffin
tray, piling it up to a well-filled mound, and brush the edge of
each case with beaten egg. Top each with a pastry lid and press
the edges to seal. Trim away any excess.
› Make a small slit in the top of each pie and brush with
beaten egg. Bake for 35-40 minutes, until the pastry is crisp
and golden.
› Dissolve the stock cube in the boiling water. Soak the gelatine
sheet in a little water. Once the gelatine is soft, squeeze out any
excess, then add to the hot stock. Pour a little stock into the hole
in the top of each pie. Leave to cool, then place in the fridge for at
least 2 hours to set.

Extracted from: The Great British Bake Off: Get Baking For
Friends and Family by The Bake Off Team, as before

WOMAN’S WAY COOKBOOK | WINTER 2018 65

HEARTY Comfort

Hearty meals for Food
chilly evenings

66 WOMAN’S WAY COOKBOOK | WINTER 2018

CHICKEN AND ORZO LASAGNE with slow-cooked fennel,
RAT-A-TAT BAKE sweet leeks and cheeses

4 30 10 1h+r EASY Extracted from: Jamie Cooks Italy by Jamie Oliver
mins (Penguin Random House, €27.99)
EASY
YOU WILL NEED Melt the butter in a large perfection with sea salt and
YOU WILL NEED
1 tbsp coconut oil 4 large leeks pan over a medium heat, black pepper, if needed,
1 red onion, peeled and diced 3 bulbs fennel
1 courgette, trimmed and diced 6 cloves garlic strip in most of the thyme and leave to cool.
1 aubergine, trimmed and diced 50g unsalted butter
4 sprigs fresh oregano ½ bunch fresh thyme leaves, then stir in the veg. › Preheat the oven to
4 sprigs fresh thyme 125ml Soave/dry white wine
3 cloves garlic, finely chopped 75g plain flour Season, then fry for 15 180°C/350°F/Gas Mark 4.
1 tbsp tomato purée 1½ litres whole milk
250g orzo 1 whole nutmeg, grated minutes, stirring regularly. To assemble, layer up the
1 x 400g tin of chopped tomatoes 50g percorino or Parmesan
250ml chicken stock cheese › Pour in the wine, cover, sauce and pasta sheets
2 x 200g chicken breasts, cut into 1cm slices 100g Taleggio cheese
1 tsp sweet smoked paprika 400g dried lasagne sheets and cook for 30 minutes, in a large baking dish,
Salt and black pepper 125g ball of mozzarella cheese
Small bunch parsley, roughly chopped 100g Gorgonzola cheese or until soft and sweet, adding little bombs of
Small bunch chives, finely chopped Olive oil
Sea salt and black pepper stirring regularly and mozzarella, Gorgonzola
METHOD
› Preheat the oven to 200°C/400°F/Gas Mark METHOD adding splashes of water, and the remaining Taleggio
› Trim and slice the leeks
6. Melt half of the oil in a heavy-based if needed. as you go, finishing with a
flameproof casserole dish over a medium and fennel, then peel and
to high heat. Add the onion and cook for finely chop the garlic. › Stir in the flour for a few final layer of sauce. Finely
1 minute, then throw in the courgette,
aubergine, oregano, thyme and 2 chopped minutes, then gradually grate over the remaining
garlic cloves. Fry, stirring regularly for 5
minutes, until the vegetables are starting add the milk, a splash at a pecorino and any other bits
to soften.
› Add the tomato purée and orzo and mix to time, stirring constantly. of cheese, then bake for 40
combine. Pour in the chopped tomatoes
and chicken stock and bring the mixture Simmer until thickened, minutes, or until golden
quickly to the boil, stirring regularly. Put
the lid on and slide the dish into the oven. stirring occasionally. and bubbling.
› Meanwhile, melt the remaining oil in a
large frying pan over a high heat. Add the › Finely grate in half the › Pick the remaining thyme
sliced chicken and the remaining chopped
garlic clove. Stir-fry the chicken so that nutmeg. Remove from leaves, toss in a little oil,
it is virtually cooked through - it is more
important at this stage to colour the meat the heat, finely grate in and scatter over for the
than to cook it through.
› Sprinkle in the paprika along with a pinch half the pecorino, tear in last five minutes. Leave to
of salt and pepper and toss the whole lot
together. Remove the pasta from the oven half the Taleggio, and stir stand for 15 minutes, then
and carefully take off the lid, stir in the
chicken, slide the lid back on and bake the well. Taste and season to dig in.
whole lot together for 10 more minutes.
› After 10 minutes, take the dish from the
oven and stir through the parsley and
chives. Serve straight from the dish.

Extracted from: Joe’s 30 Minute Meals: 100
Quick And Healthy Recipes by Joe Wicks
(Bluebird, €28.99)

WOMAN’S WAY COOKBOOK | WINTER 2018 67

HEARTY

HARISSA LAMB STEW

6 h2r+s Sea salt and black pepper and add the lemon rind then add
EASY Chopped coriander and natural yoghurt, over the tinned tomatoes and stock.
to serve Season well.
YOU WILL NEED › Return the lamb to the pan and
3 tbsp olive oil METHOD simmer gently, covered, for 1¼ hours,
600g boneless lamb shoulder, diced › Pour the oil into a casserole or heavy- adding the chickpeas after
1 large onion, finely chopped 30 minutes.
2 large aubergines, cut into chunks based pan and place over a high heat › Uncover and cook for a further
3 garlic cloves, crushed while you season the lamb with salt 20-30 minutes until the meat is
2 tsp coriander seeds and pepper. Add the lamb in batches falling apart. Scatter with coriander
2 tsp cumin seeds and brown all over, then remove with and serve with dollops of yoghurt.
½ tsp ground cinnamon a slotted spoon and set aside.
2 tbsp rose harissa paste › Add the onion and aubergine to the Extracted from: Donal’s Meals in
Pared rind of ½ lemon pan and fry for 10 minutes then add Minutes by Donal Skehan (Hodder
1 x 400g tin chopped tomatoes the garlic and spices and cook for a and Stoughton, €35)
500ml chicken or vegetable stock minute more. Stir in the harissa paste
1 x 400g tin chickpeas, drained and
rinsed

68 WOMAN’S WAY COOKBOOK | WINTER 2018

PRETEND PAELLA

4 m3i0ns
EASY

YOU WILL NEED paprika (optional) RUBY CHARD KORMA
150ml dry sherry or
2-3 tbsp olive oil white wine 6 m3i0ns
2 onions, sliced 400ml hot fish stock EASY
3 medium tomatoes, (from a cube is fine)
cut into 8 400g pack of frozen YOU WILL NEED add the onions, garlic and ginger with
3-6 garlic cloves, finely seafood mix some salt and pepper.
chopped 100g frozen peas 3 onions › When the onions have softened a bit,
300g basmati rice Lemon wedges 3 garlic cloves add the cardamom, cumin, turmeric,
Pinch of saffron Handful of chopped A thumb-sized piece of fresh ginger cinnamon, chilli powder and bay leaves.
threads parsley leaves, to serve 700g chestnut mushrooms Now add the sliced mushrooms to the
1 heaped tsp smoked A large knob of butter pan and cook for a couple of minutes,
Sea salt and freshly ground black pepper stirring regularly. Pour in the water, stir,
METHOD Seeds from 10 cardamom pods, crushed and simmer for 15 minutes, then check
1 tsp ground cumin the seasoning.
› Heat the oil in a large frying pan over a 1 tsp ground turmeric › Meanwhile, remove the stalks from the
medium heat. Add the onions and garlic A few pinches ground cinnamon chard* and add the leaves in batches to
and cook for 2-3 minutes, stirring until A few pinches chilli powder the pot until it is all wilted. Turn the heat
softened. Add the tomatoes and stir again. 3 bay leaves to low and gently stir in the yoghurt and
200ml water crème fraîche.
› Add the rice, saffron and paprika (if using), 250g ruby chard › Serve with rice and top with the almonds
and stir for 1 minute. Pour in the sherry or 200g natural yoghurt and pomegranate seeds.
wine. Increase the heat to bring up to the 150g crème fraîche › *Don’t throw away the stalks. You can
bubble for 1 minute, stirring to burn off the To serve use them to make stock (they’ll keep
alcohol, then reduce the heat to medium. Toasted flaked almonds in the freezer), but they are also really
Pomegranate seeds nice chopped roughly, sautéed with
› Add the stock and seafood mix, cover, and Basmati rice butter and served as a side dish with a
simmer very gently for 15 minutes over main course.
a low heat or until the rice and fish are METHOD
cooked. Add the peas 3 minutes before the › Peel the onions, garlic and ginger. Slice Extracted from: The Currabinny
end. Don’t stir. Cookbook by James Kavanagh and
the onions and mushrooms, grate the William Murray (Penguin Ireland, €25)
› When the rice is tender and the liquid is ginger and crush the garlic with some
absorbed you’re ready to go, with a good salt. Melt the butter in a large pan and
squeeze from the lemon wedges, and a
flourish of chopped parsley.

Extracted from: Nadia and Kaye
Disaster Chef by Nadia Sawalha and
Kaye Adams (DK, €28)

WOMAN’S WAY COOKBOOK | WINTER 2018 69

HEARTY BEEF AND STOUT PIES PORK, BACON AND
MUSHROOM STEW with
6 1h+r cream, cider and parsley
EASY
4 1h+r
YOU WILL NEED For the pastry EASY
170g plain flour, plus extra for dusting
For the filling ½ tsp salt YOU WILL NEED
Rapeseed oil, for sautéing 115g chilled butter, diced Dash of extra virgin olive oil
100g smoked bacon, sliced into lardons ¾ tsp baking powder 1 piece of cured pork belly (or streaky bacon,
1kg round steak stewing beef, diced 150g steamed potatoes, pressed through about 350g), cut into cubes
Plain flour, seasoned with salt and a ricer 500g fresh pork belly, cut into cubes
pepper Cold water (about 3 tbsp) to bind egg 1 large or 2 small leeks, halved and sliced
1 large onion, thinly sliced wash 2-3 garlic cloves, peeled and thinly sliced
500ml stout 200g chestnut (or any of your favourite) 4-6 bay leaves
1 red pepper, diced mushrooms, cleaned and sliced 2-3 rosemary sprigs
400g tinned diced tomatoes 1 tbsp butter 2-3 thyme sprigs
1½ tbsp tomato purée 2 tbsp plain flour
2 tsp sugar 450ml cider
¾ tsp English mustard powder 450ml pork, chicken or vegetable stock
Bouquet garni (4-5 parsley sprigs, 1 Knob of butter
fresh thyme sprig and 1 bay leaf tied 250g mushrooms, cut into large pieces
together) 200ml double cream
Salt and freshly ground black pepper Small bunch of parsley
Salt and freshly ground black pepper
METHOD rest for 30 minutes in the fridge. The
METHOD
› Heat some oil in a casserole dish over a pastry can also be made several hours › Heat the oven to 150°C/300°F/Gas Mark 2.

medium heat. Add the bacon and sauté in advance and stored in the fridge until Start by heating the oil in a large heavy-
based casserole set over a medium–high
until crispy. Transfer to a clean plate and you’re ready to use it. heat. Add the cured and fresh pork belly
pieces and cook the meat for 6-8 minutes,
set aside. › During the last 10 minutes of the filling’s or until well browned on all sides. Lift the
pieces out of the pan using a spatula or
› Toss the diced beef in the seasoned flour cooking time, heat a medium frying pan slotted spoon and set aside.
› Add the leeks to the same pan, the sliced
and dust off the excess. Add a little more with a little butter, add the mushrooms garlic, all the herbs and a little seasoning.
Sweat the leeks gently for about 10 minutes,
oil to the casserole dish and fry the beef with some salt and freshly ground black then return the browned pork pieces to the
pan, sprinkle over the plain flour and stir
in batches until browned on all sides. pepper and sauté for about 4-5 minutes. well. Cook for a further 3-4 minutes, then
pour in the cider and stock and bring to a
Place the seared beef pieces on the clean Then add to the casserole and simmer simmer. Stir well, then place a tight-fitting
lid on the pan and place in the oven for 2
plate with the bacon and set aside. for 3-4 minutes. Check the seasoning, hours, until the pork is fork tender.
› Meanwhile, set a large frying pan over a
› Add a little more oil to the casserole dish adding more salt and pepper if required. high heat and add the butter. When it’s
bubbling, add the mushrooms, season them
and gently sauté the onion until just When you are ready to make the pies, lightly and sauté, turning them regularly,
for 6-8 minutes, until cooked through.
softened but not browned. Deglaze the remove the bouquet garni from the beef. › When the casserole is ready, remove it from
the oven and add the fried mushrooms and
pan with some stout. › Choose six ramekins (or more, double cream. Stir well, then return the pan
to the oven for 15 minutes without its lid.
› Return the beef, bacon and their juices depending on their size). Preheat › Stir in the chopped parsley and check the
seasoning before bringing to the table with
to the casserole dish and stir in the red the oven to 210°C/425°F/Gas Mark 7. a sharply dressed green salad and some
good bread.
pepper, tomatoes, tomato purée, sugar, Carefully roll out the pastry on a floured
Extracted from: Time by Gill Meller,
mustard and bouquet garni, and season surface – it shouldn’t be too thin. Using as before

with salt and freshly ground black a large cutter, cut out six or more discs

pepper. 2cm larger than the ramekins. Spoon

› Add the rest of the stout. Bring to the the beef into the bowls, brush the edges

boil, cover, reduce the heat and then with egg wash and place the pastry

simmer over a low heat for about 1½ discs on top. Crimp the edges. Re-roll

hours or until the meat is tender and the the pastry trimmings and use to cut out

sauce thick, stirring from time to time. leaves. Attach these to the top of the pies

› Meanwhile, prepare the pastry. Sift the with egg wash. Make a small hole in the

flour and salt into a large bowl. Add top of each disc for the steam to escape.

the diced butter and rub with your Leave in the fridge to rest for about

fingertips until the mixture resembles 20 minutes.

fine breadcrumbs. Add the baking › Then brush the pastry with egg wash

powder and mix well. Stir in the and transfer the ramekins to the oven

potatoes and pour in just enough cold for about 18-20 minutes or until the

water to form a soft dough. Turn it out pastry is golden and baked. Rest for

on a floured surface and knead very about 5 minutes before serving with a

lightly. Wrap in cling film and leave to fresh garden salad.

Extracted from: Taste of Home: The Ballyknocken Cookbook by
Catherine Fulvio, as before

70 WOMAN’S WAY COOKBOOK | WINTER 2018

WOMAN’S WAY COOKBOOK | WINTER 2018 71

LEMONGRASS CHICKEN METHOD
› In a pan, sauté the onion, garlic, lemongrass and chilli in a
HEARTY 4 m3i0ns 2 heaped tbsp peanut
EASY butter little olive oil, along with a good pinch of salt, until the onion
1 tsp ground turmeric has softened.
YOU WILL NEED 4 chicken breasts, diced › Add the coconut milk, stir in the peanut butter and turmeric
1 red onion, sliced 2 large handfuls of baby and simmer for around 10 minutes until the sauce starts to
5 garlic cloves, finely spinach thicken and the flavour of the lemongrass really begins to
chopped Juice of 1 lime penetrate the dish.
2 sticks of lemongrass, Salt, to taste › Add the diced chicken and continue to simmer for around 15
bashed minutes until cooked through.
1 green chilli, finely › Add the spinach and allow it to wilt before squeezing in the
chopped lime juice. Serve.
Olive oil
2 x 400ml cans of coconut Extracted from: Eat, Shop, Save by Dale Pinnock
milk (Mitchell Beazley, €21)

72 WOMAN’S WAY COOKBOOK | WINTER 2018

CAVOLO NERO, FETA
AND BUTTERNUT
SQUASH FILO PIE

6 h1r Chef
EASY Adrian says:
“I love serving
YOU WILL NEED this in the middle of
1 large butternut squash (about 900g unpeeled the table on a platter
weight) with a big bowl of rice
2 medium sized red onions for everyone to help
4 cloves garlic themselves.”
1 small fresh red chilli
Olive oil EASY CHICKEN CURRY Extracted from: Chef Adrian,
Sea salt and freshly ground black pepper as before
15g fresh rosemary spears 6 m3i0ns
400g cavolo nero EASY
200g feta cheese
4 sheets filo pastry YOU WILL NEED with a little oil and then cook in the
Melted butter, for brushing the pastry 4 chicken breasts oven for around 15-20 minutes, until
Sea salt cooked through.
METHOD Olive oil › Heat some oil in a wide saucepan
› Preheat the oven to 200°C/400°F/Gas Mark 6. 1 onion, sliced over a medium heat, then sweat the
2 cloves garlic, finely chopped onion, garlic and lemongrass for 2-3
Peel the squash, scoop out any seeds and cut 1 stick of lemongrass, chopped minutes. Reduce the heat and add in
the flesh into bite-sized pieces – you should get 2 tsp mild curry powder or garam masala the curry powder and tomato purée.
around 500g of flesh. Peel and slice the onions 100g tomato purée Cook for another 30 seconds, stirring
and garlic. Finely chop the chilli, removing the 1 x 400ml tin of coconut milk constantly.
seeds if you don’t like too much heat. A thumb-sized piece of ginger, grated › Finish the sauce by adding the coconut
› Place the butternut squash, red onions and 2 tbsp sweet chilli sauce milk, ginger, sweet chilli sauce and
chilli in an even layer on a baking tray, drizzle 2 tbsp mango chutney mango chutney. Stir well, then taste
with olive oil and season with salt and pepper. Freshly ground black pepper and season to your liking with salt and
Pick and chop the rosemary leaves, scatter 200g sprouting broccoli black pepper.
them over the top and bake in the oven for 20 › Meanwhile, steam the broccoli for 3
minutes until the butternut squash is tender. METHOD minutes, then cook in the sauce for
Leave the oven on for baking the pie. › Preheat the oven to 180°C/350°F/Gas another 2 minutes. When the chicken
› While the squash is roasting, wash and roughly is ready, slice it up on a chopping board
chop the cavolo nero, removing the heavy Mark 4. Place the chicken on a baking and add the pieces to the sauce. Serve.
stalks. Cook with a good splash of water and sheet, season with some salt, drizzle
a sprinkle of salt in a heavy-based saucepan
until thoroughly wilted but still dark green.
Squeeze out the moisture using kitchen paper.
› Place the roasted veg in the bottom of a
casserole dish, scatter with the cavolo nero and
crumble the feta on top.
› Cover with the filo pastry, cutting away any
excess pieces you don’t need. Brush the top
with a little melted butter and place in the
oven for 15 minutes until the pastry is golden.
Serve immediately.

Extracted from: The Currabinny Cookbook
by James Kavanagh and William Murray,
as before

WOMAN’S WAY COOKBOOK | WINTER 2018 73

HEARTY SELF-LOVE STEW

1 m3i0ns COOKING
EASY FOR ONE

YOU WILL NEED
Oil, for frying
2 garlic cloves, roughly chopped
1 onion, roughly chopped
A few handfuls of finely chopped
or grated root veg (I like carrot,
parsnip, spud, sweet potato
– any root will do)
1 tsp paprika
150g tofu or 2 white fish fillets
1 x 400g tin of beans (baked,
kidney, butter, cannellini,
chickpeas – any beans), drained
1 x 400g tin of chopped tomatoes
A fistful of kale or spinach
A squeeze of lemon juice
A pinch of salt and a bit of cracked
black pepper

METHOD
› Warm a little oil in a pan over

low heat and cook the garlic
and onion to soften.
› Add the finely chopped or
grated root veg and stir some
more, then add the paprika
and stir in. The stirring is key.
› Chuck in some chunks of
tofu if you’re veggie/vegan,
or white or tinned fish if
you aren’t. Tip in the beans.
Whatever beans – add them
for goodness. Pour over the
tomatoes. The cheaper ones
are brilliantly sloppy and
liquid and excellent for soups
and stews.
› Shred some kale in your
hands. Rip it up. Drop it in. Stir
it through.
› Bring to the boil, then reduce
to a simmer. Douse in lemon
juice to brighten, add some
salt and pepper to amplify the
flavours. Eat.

Extracted from: Cooking on
a Bootstrap by Jack Monroe
(Bluebird, €22.40)

74 WOMAN’S WAY COOKBOOK | WINTER 2018

‘Spark! – a really enjoyable page-turner that doesn’t lecture anyone’

RTÉ

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of personal insight and the wisdom of twenty years as a top business woman’

Barbara Scully, writing.ie

‘Spark! was different... it’s a call to action – a call to live, really – and it’s a message
that’s worth spreading. We only have one life – why waste it?’

Marie O’Neill, AnOverFlowingBookCase.ie

Make

m2a0tt1e9r:

BUY THIS
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or for someone you love.

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Buy the book at harmonia.ie

NEW YEAR RECIPES JANUARY

Something
New
A recipe for each
month of 2019

76 WOMAN’S WAY COOKBOOK | WINTER 2018

RAW PAD THAI FEBRUARY CAULIFLOWER
VEGAN BUFFALO WINGS
2 m1i5ns
EASY 4 h1r
EASY
YOU WILL NEED
1 small carrot, peeled and YOU WILL NEED 120g dairy-free
cut into thin strips, shaved or butter
shredded 1 large head of 200g buffalo hot
1 small courgette, finely sliced cauliflower sauce
or cut into thin strips 150g plain flour For the ranch sauce
50g red cabbage, very thinly 300ml plant-based 150g cashew nuts
sliced milk 150ml plant-based
50g sugar snap peas, sliced 2 tsp garlic powder milk
Half pepper (orange, yellow or 1 tsp onion powder 1 tbsp lemon juice
red), deseeded and thinly sliced 1 tsp ground cumin 2 tsp garlic powder
2 spring onions, sliced 1 tsp paprika ¾ tsp salt
diagonally ½ tsp salt ¼ tsp black pepper
1 mild red chilli, deseeded and ¼ tsp black pepper Handful fresh parsley
thinly sliced 100g panko 4 chives
A handful of bean sprouts breadcrumbs
A handful of coriander leaves
A handful of mint leaves, plus METHOD
sprigs to serve
For the dressing › Add the cashew nuts to a pan of boiling water
2 tbsp coconut milk and boil for 15 minutes, then strain and run
Finely grated zest and juice of under cold water to cool slightly. Set aside
1 lime until needed later.
1 tbsp crunchy peanut butter
2 tsp soy sauce › Meanwhile, break the cauliflower into florets
2 tsp tahini and cut the stem into bite-sized pieces.
1 tsp Thai fish sauce
1 tsp sesame oil › Put the flour, plant-based milk, garlic powder,
1 tsp maple syrup onion powder, cumin, paprika, salt and
1cm piece of fresh root ginger, pepper into a bowl and whisk to a batter. Pour
peeled and finely grated the panko breadcrumbs into another bowl and
1 garlic clove, crushed rub them between your thumb and fingers to
1 lemongrass stalk, tough outer break into slightly smaller breadcrumbs.
layers removed, finely chopped
To serve › Tip the cauliflower into the batter and toss
20g peanuts, crushed to coat. Transfer to the bowl of breadcrumbs, a
2 tsp sesame seeds few pieces at a time, and toss until well coated.
Mint sprigs Spread the cauliflower pieces over some lined
baking trays and bake for 20 minutes.
METHOD
› Place all the vegetables and › Meanwhile, melt the dairy-free butter in the
microwave and stir in the hot sauce.
herbs in a large bowl and
mix well. › After 20 minutes, remove the tray from the
› Place all the dressing oven, pour over the hot sauce and carefully
ingredients in a jar, seal roll the cauliflower around until the pieces are
with the lid and shake well fully coated.
until combined.
› Pour the dressing over the › Put the tray back in the oven for 20-25
salad and toss well, then minutes, until a sharp knife glides into the
arrange on a serving plate. thickest parts of the cauliflower and the
› Top with the peanuts, outsides are really golden brown and crispy.
seeds and extra mint sprigs Remove from the oven.
and serve.
› While the cauliflower is cooking, put all the
Extracted from: The ingredients for the ranch sauce, except for
Midlife Kitchen by Mimi the herbs, into the food processor or liquidiser
Spencer and Sam Rice, and whizz for 1-2 minutes until smooth and
as before creamy. Next, transfer to a serving bowl.
Finely chop the parsley and chives and add
most of them to the sauce, reserving a little
for garnish.

› Serve the cauliflower wings while they’re
still hot on a serving plate, sprinkled with the
remaining herbs and with the ranch dip on
the side.

Extracted from: BOSH! by Henry Firth and
Ian Theasby, as before

WOMAN’S WAY COOKBOOK | WINTER 2018 77

NEW YEAR RECIPES JANUARY

Something
New
A recipe for each
month of 2019

76 WOMAN’S WAY COOKBOOK | WINTER 2018

APRIL PEA, FETA AND BROWN
BUTTER RISOTTO

4 m4in5s
EASY

YOU WILL NEED
100g butter
50ml good quality olive oil
2 banana shallots, peeled and finely chopped
1 garlic clove, peeled and finely chopped
200g arborio rice
100ml dry white wine
1 litre vegetables stock
200g peas (fresh or frozen)
75g Parmesan cheese, grated
Juice of 1 lemon
2 tbsp finely sliced mint leaves
2 tbsp roughly chopped parsley
100g feta cheese, crumbled
Handful of rocket leaves
Flaked sea salt and black pepper

METHOD
› Place a heavy-based pan over a gentle heat

and add the butter. Heat the butter until
the milk solids (the white scum) separate
and the butter starts to brown, then take
the pan off the heat before the butter
burns. Pour the brown butter into a bowl
and set it aside.
› Add the olive oil, shallots and garlic to the
pan. Cook them over a low heat for 5-6
minutes until softened. Turn up the heat
and add the rice, stirring to coat it in the
oil. Pour in the wine and simmer, while
stirring constantly, until all the liquid
has evaporated.
› Meanwhile, warm the stock in a separate
pan and keep it at simmering point.
› Add the hot stock to the rice, one ladle at a
time, reserving a ladleful to finishing the
risotto. Keep stirring and cook for about
25 minutes until all the liquid has been
absorbed and the rice is tender.
› Stir the reserved stock into the risotto and
add the peas. Cook for 2 minutes for fresh
peas or 4 minutes for frozen. Add most of
the brown butter and all the Parmesan and
stir vigorously. This will help the risotto
become creamy.
› Finish with the lemon juice, fresh herbs,
feta cheese and most of the rocket. Season
with salt and pepper to taste, drizzle with
the remaining brown butter and serve at
once, garnished with the rest of the rocket.

Extracted from: Rosemary Shrager’s
Cookery Course by Rosemary Shrager
(BBC Books, €28)

WOMAN’S WAY COOKBOOK | WINTER 2018 79

NEW YEAR RECIPES MEXICAN YOU WILL NEED METHOD
BEAN › Pre-heat the oven to 190°C/375°F/Gas Mark 5.
BURGERS 1 tbsp light olive or rapeseed oil, plus extra
WITH for brushing Heat the oil in a non-stick frying pan over a
AVOCADO 1 onion, finely chopped medium heat. Add the onions and cook for 3
AND SALSA 1 garlic clove, crushed minutes until translucent. Add the garlic and
200g cooked vegetables (e.g. carrots, sweet continue cooking for a further minute.
4 h1r potatoes, butternut squash) › Place the onion mixture, vegetables, beans,
EASY 400g red kidney beans, rinsed and drained chilli flakes, paprika, bread and cumin in a
A pinch of dried chilli flakes food processor and blitz until well combined.
MAY ½ tsp ground cumin Shape the mixture into four large burgers.
Salt and freshly ground black pepper Put the oats or seeds on a plate and coat the
4 tbsp oats or seasame seeds burgers.
Wholemeal baps › Place the burgers on an oiled baking tray
For the salsa then brush with olive oil. Bake in the oven for
1 large ripe tomato, skinned, deseeded and 25-30 minutes until they are lightly browned
finely diced and crisp on the outside.
1 tbsp fresh coriander, chopped › In a separate bowl, make the salsa by
½ tsp fresh chilli, finely chopped (or to taste) combining all the ingredients together. Place
1 small clove of garlic, crushed burgers in toasted wholemeal baps with
1 tsp olive oil rocket, slices of avocado and tomato salsa.
¼ red onion, finely chopped
1 tbsp lemon or lime juice Extracted from: The Runner’s Cookbook by
To serve Anita Bean (Bloomsbury Sport, €20.99)
Rocket and a large avocado, sliced

80 WOMAN’S WAY COOKBOOK | WINTER 2018

FRESH ORANGE CAKE METHOD
› Heat the oven to 180°C/350°F/Gas Mark 4. Sift the flour and baking
12 h1r to decorate
EASY For the filling powder together into a large bowl. Add the eggs, butter, sugar, milk,
280g full-fat cream cheese orange zest and orange extract and beat everything together until the
YOU WILL NEED 50g unsalted butter mixture is smooth.
200g self-raising flour 500g icing sugar, sifted › Spoon half the sponge mixture into each prepared tin and level the
1 tsp baking powder Grated zest of 1 large surface with a palette knife. Bake for 30-35 minutes, or until the
3 large eggs unwaxed orange cakes are firm to the touch and a skewer inserted into the centre
200g unsalted butter, Extras comes out clean.
softened 2 x 20cm round cake tins, › Remove from the oven and leave the cakes to cool in the tins for 5
200g golden caster sugar greased and base-lined minutes, then turn out onto a wire rack and peel off the paper. Leave to
2 tbsp whole milk with baking paper cool completely.
Grated zest of 1 large A piping bag fitted with a › Meanwhile, make the filling. Beat the cream cheese and butter together
unwaxed orange 1cm round nozzle in a bowl until just incorporated, then beat in the icing sugar and orange
2 tsp Sicilian orange zest until thick and smooth.
extract › Use half the filling mixture to sandwich the two sponges together,
12 mini orange jelly slices, then spread a quarter of the remaining filling over the top. Spoon the
remaining quarter into a piping bag fitted with a 1cm round nozzle and
pipe 12 evenly spaced blobs around the edge of the cake. Top each blob
with an orange jelly slice.

Extracted from: The Great British Bake Off: Get Baking For Friends and
Family by The Bake Off Team, as before

JUNE

WOMAN’S WAY COOKBOOK | WINTER 2018 81

NEW YEAR RECIPES JULY RHUBARB AND
STRAWBERRY TART

4 h1r
EASY

YOU WILL NEED For the filling
600g rhubarb, chopped
For the pastry 600g strawberries,
225g plain flour, plus hulled and halved
extra for dusting 200g caster sugar
100g butter 400ml balsamic vinegar
Pinch of sugar 1 tbsp of cornflour
Zest of 1 lemon (optional) To serve
½ tbsp of milk Egg wash

METHOD

› Try to be confident and bring the pastry together as
quickly as you can. Don’t knead it too much or the
heat from your hands will melt the butter. A good
tip is to hold your hands under cold running water
beforehand to make them as cold as possible. That way
you’ll end up with a delicate, flaky pastry every time.

› Sieve the flour from a height on to a clean work
surface. Using your hands, work the cubes of butter
into the flour and sugar by rubbing your thumbs
against your fingers until you end up with a fine,
crumbly mixture. This is the point where you can
spike the mixture with interesting flavours, so mix in
your lemon zest.

› Add the milk to the mixture and gently work it
together until you have a ball of dough. Flour it
lightly. Don’t work the pastry too much at this stage
or it will become elastic and chewy, not crumbly and
short. Flour your work surface and place the dough
on top. Pat it into a flat round, flour it lightly, wrap
it in cling film and put it into the fridge to rest for at
least half an hour.

› Preheat the oven to 180°C/350°F/Gas Mark 4. For
the filling, in a large frying pan add the rhubarb,
balsamic vinegar and sugar and heat on a really high
heat until just slightly softened. Remove the pan from
the heat and transfer into a bowl. Allow to cool and
then add the strawberries and cornflour. Mix through
and set aside.

› Grease your tart/pie dish with butter or oil. Cut the
dough in half and roll it out nice and thin until it can
cover the dish. Line the dish with the pastry, ensure
to neaten and trim around the edges. Pierce the base
with a fork (this allows the base to cook nicely).

› Add in all the filling on top of the lined dish. Brush the
edges of the base with egg wash.

› With the other half of pastry roll it out nice and thin.
With a knife cut the rolled out pastry into thin strips.
Arrange them on top of the filling in a lattice pattern
(or if not just lay the rolled out pastry on top and trim
around the edges with a knife).

› Brush the top with egg wash and sprinkle with a
tablespoon of caster sugar. Bake the tart on the middle
shelf of the oven for 35-40 minutes or until the filling
is bubbly and the pastry is golden. Cool the pie to
allow the filling to set, then serve.

Extracted from: Chef Adrian, as before

82 WOMAN’S WAY COOKBOOK | WINTER 2018

BAKEWELL TART

AUGUST 6 m4i0ns
EASY

YOU WILL NEED 100g sugar
100g almonds,
For the sweet ground
pastry 2 eggs, beaten
200g plain flour 10g plain flour
125g butter 50g raspberry
1 egg jam
50g sugar 50g apricot jam,
1 pinch of salt gently warmed
For the sponge A little egg, to
and to finish finish
100g butter

TO MAKE THE SWEET PASTRY
› Sieve the flour and the salt into a

bowl. Dice the butter and add to the
flour. Now lightly rub in the butter
to achieve a sandy texture. I try not
to rub the butter in completely – it’s
good to still see little flakes of butter
once you’ve finished rubbing in.
› Mix the egg and the sugar together.
Make a well in the centre of the flour
and butter and add the sugar and the
egg mixture. Gradually incorporate
into the flour and carefully bring
together until you have a smooth
paste. Less is more at this stage. The
secret of perfect pastry is to make
sure you don’t overwork it.
› Press into a flat round shape, wrap
in cling film and allow to rest in the
fridge for an hour before using. The
reason you press it into a flat round
is so you can pin the pastry straight
from the fridge.
TO MAKE THE SPONGE AND FINISH
› Cream the butter and the sugar
together, then gradually beat in the
eggs. Mix in the ground almonds and
the flour. When your pastry is rested,
line your flan ring using three-
quarters of it.
› You don’t need to bake the pastry
first, but you do need to pierce the
bottom a few times with a fork. Now
spread the pastry with the raspberry
jam and then with the almond sponge
mix. Roll the remaining pastry and
cut into 0.5cm strips and then arrange
them in a neat criss-cross pattern on
top of the almond sponge mixture.
› Brush with a little egg wash and bake
in the oven at 180˚C/350°F/Gas Mark
4 for 30-40 minutes. Once cooked
brush with the hot apricot jam.

Extracted from: Kitchen Essentials by
Gary Maclean, as before

WOMAN’S WAY COOKBOOK | WINTER 2018 83

NEW YEAR RECIPES

SEPTEMBER

CAULIFLOWER MAC METHOD
AND CHEESE › Put the milk and macaroni into a large shallow casserole

6 m3i5ns or ovenproof sauté pan and season well with salt and
EASY pepper. Bring to the boil then reduce to a simmer and
cook for 10 minutes, stirring frequently.
YOU WILL NEED › Add the cauliflower and cook for a further 3-5 minutes
1.4 litres full-fat milk until both cauliflower and pasta are tender and the sauce
250g macaroni is thickened and reduced and coating the pasta.
1 head of cauliflower, broken into small florets › Add the butter, cheeses and mustard and cook, stirring,
25g unsalted butter over a low heat until the cheese has melted. Meanwhile,
150g mature Cheddar, grated preheat the grill to high.
125g grated mozzarella › Put under the hot grill to brown all over then serve
2 tsp Dijon mustard straight away.
Sea salt and black pepper
Extracted from: Donal’s Meals in Minutes by Donal
Skehan (Hodder and Stoughton, €22.99)

84 WOMAN’S WAY COOKBOOK | WINTER 2018

OCTOBER ROASTED PUMPKIN
AND PANCETTA
RISOTTO

6 m4in5s
EASY

YOU WILL NEED 500ml vegetable or
chicken stock
450g pumpkin 1 glass white wine,
flesh optional
6 dsp olive oil 50g Parmesan
4 cloves garlic, shavings
chopped 1 dsp flat leaf
1 onion, finely parsley
chopped For the herb butter
500g arborio 50g butter
risotto rice 1 dsp fresh
200g mushrooms seasonal herbs
100g Pancetta, A grinding of black
finely chopped pepper
4 spring onions,
chopped

TO MAKE THE SWEET PASTRY
› Preheat the oven to 200°C/400°F/Gas

Mark 6. Place the pumpkin, half of
the oil, garlic and wine in an oven-
proof dish and roast in the oven for
30 minutes until the pumpkin is
golden and soft.
› In a large pan, heat together
the olive oil, chopped onion,
garlic, mushrooms, spring onion
and pancetta and cook for 8-10
minutes over a low heat. Next,
add the rice and stir until all the
grains are coated with oil and look
shiny and translucent. Add the
remainder of the oil and cook for
3-4 minutes slowly.
› Add the wine, a little at a time,
allowing the rice to absorb the liquid
before adding more. Continue until
all the liquid has been absorbed.
› Next add the sliced cooked
pumpkin, herbs, parsley and adjust
the seasoning. Simmer slowly until
all the liquid has been absorbed.
› In the final stages of cooking, add
small slices of the herb butter, made
by blending together the butter,
herbs and pepper which can be
wrapped in greaseproof paper and
chilled in the fridge well in advance.
› Finally remove from the heat,
scatter with Parmesan and
parsley leaves.

Extracted from: Jenny Bristow,
as before

WOMAN’S WAY COOKBOOK | WINTER 2018 85

NEW YEAR RECIPES NOVEMBER HOMEMADE
GNOCCHI with buffalo
HOW TO: GREEN HERB AND mozzarella, pickled
LEMON DRESSING walnuts and green herb
and lemon dressing
YOU WILL NEED
2 tbsp fresh flat-leaf parsley leaves 4 m3i5ns
2 tbsp fresh chervil leaves EASY
1 tbsp fresh French tarragon leaves
1 tsp fresh marjoram leaves YOU WILL NEED
Juice of 1 lemon 500g floury potatoes, such as Maris
1 tbsp capers Piper
3 tbsp rapeseed oil, plus extra if needed 125g Italian Tipo flour, plus extra for
Sea salt and freshly ground black pepper dusting (available in specialist stores)
METHOD 4 buffalo mozzarella balls
› Combine all the ingredients in a food processor or 2 pickled walnuts, sliced
2 tbsp grated pecorino
blender and blitz until you have a bright green sauce. Add Green herb and lemon dressing (see box)
more rapeseed oil if needed – the consistency should be
quite loose and runny. METHOD
86 WOMAN’S WAY COOKBOOK | WINTER 2018 › Peel the potatoes and boil them in

salted water for around 30 minutes
until cooked through. Drain, then
use a wooden spoon to push the
potatoes through a fine-mesh sieve
into a bowl.
› Gently sprinkle the flour in batches
into the mashed potato, folding
through to combine each time until
you are left with an elastic, dough-
like mash.
› Lightly flour a board and roll the
dough out into long sausages,
roughly the circumference of a
butcher’s sausage. Cut the sausages
into 3cm pieces and place on a
floured plate or tray until ready to
use. Cover with cling film so they
don’t dry out.
› Bring a large, heavy-bottomed
saucepan of salted water to the boil
and cook the gnocchi in batches,
10 or 12 at a time, so you don’t
overcrowd the pan.
› The gnocchi cook quickly – you will
know they are ready when they float
and bob on the surface of the water.
Drain on paper towels when done.
› Divide the gnocchi into bowls,
then tear over the mozzarella into
large pieces. Sprinkle with the
sliced pickled walnuts and grated
pecorino, and drizzle generously
with the green herb and lemon
dressing.

Extracted from: The Curabinny
Cookbook by James Kavanagh and
William Murray, as before

DECEMBER

NORWEGIAN METHOD will spread more when baking. If you prefer
BUTTER COOKIES a flat surface, use the bottom of a glass
› Mix the flour with the baking powder and a or similar.
40 1h+r pinch of salt in a bowl. Add the cubed butter › Brush the biscuits with the egg white
and mix with your fingers until it forms and sprinkle the pearly sugar or chopped
EASY crumbs, then add the icing sugar and vanilla almonds over the top.
sugar and mix again. Add the whole egg › Bake in the preheated oven for around 10
YOU WILL NEED and mix until the dough is even (but don’t minutes or until just baked through (don’t
over-mix). Pop the dough into a bag and leave let them go brown – you want only a slight
300g plain flour to settle in the fridge for about an hour. tinge of colour at the edges). Baking times can
1 tbsp baking powder vary depending on your oven, so keep an eye
A pinch of salt › Preheat the oven to 180°C/350°F/Gas Mark on them.
200g cold butter, cut into cubes 4. Line several baking sheets with baking › Remove from the oven and leave to cool
125g icing sugar parchment. before storing in an airtight container.
2 tsp vanilla sugar
1 egg › Cut the dough into around 40 equal pieces, Extracted from: Scandikitchen Christmas:
1 egg white, lightly beaten, for brushing roll them into small balls, and place on the Recipes and Traditions from Scandinavia
Pearl sugar or chopped almonds, for lined baking sheets. Make sure you leave by Brontë Aurell (Ryland, Peters and Small,
sprinkling space around each piece of dough , as they €23.79)
spread out while baking. Using the back of
a fork, press each one down gently in the
middle to a diameter of around 3cm – they

WOMAN’S WAY COOKBOOK | WINTER 2018 87

HEALTHY

LightBites
Healthy doesn’t have to mean boring

88 WOMAN’S WAY COOKBOOK | WINTER 2018

CHICKPEA TIKKA
MASALA

4 m4i0ns
EASY

YOU WILL NEED 1 tbsp tomato purée
1 x 400g tin of
For the paste chopped tomatoes
1 tbsp cumin seeds For the curry
1 tbsp coriander 3 scallions
seeds 300g mushrooms
2 cloves garlic (we love oyster but
A thumb-sized piece any mushroom will
of fresh ginger do)
½ fresh red chilli 1½ tbsp oil
A bunch of fresh 2 x 400g tins of
coriander chickpeas
1 heaped tsp garam 1 x 400ml tin of
masala coconut milk
½ tsp smoked Juice of ½ lime
paprika Chilli flakes
1½ tsp sea salt (optional)
½ tsp freshly ground
black pepper

METHOD WHEATEN BREAD

› In a dry frying pan, fry the cumin and 2 h1r
coriander seeds for 3-5 minutes on a high EASY
heat until the cumin seeds start to pop,
stirring regularly. Peel the garlic and YOU WILL NEED of the dry ingredients and of the oven to create some
the ginger. add the buttermilk, brown steam. Check halfway
500g coarse wholemeal flour sugar, melted butter and through that the loaves
› To make your paste, whizz together the 125g plain flour, plus extra for golden syrup. Using clean aren’t browning too much.
garlic, ginger, chilli, the stalks from the dusting hands, mix gently and If they are, reduce the
fresh coriander (setting the leaves aside for 1 tsp bread soda quickly until you have temperature or move the
later), the garam masala, smoked paprika, 1 tsp salt achieved a nice dropping loaves down a shelf.
salt, pepper, tomato purée, chopped 600ml buttermilk, plus a little consistency. Add a little › To check that the loaves
tomatoes and the toasted cumin and extra if necessary bit more buttermilk if are properly cooked, tip
coriander seeds in a blender until smooth. 1 tbsp brown sugar necessary – the mixture each one out of the tin
1 tbsp melted butter, plus extra should bind together and tap the base. It should
› Chop the scallions into small slices and cut for greasing without being sloppy. sound hollow. If it doesn’t,
the mushrooms into small bite-size pieces. 1 tbsp golden syrup › Divide the mixture equally return it to the oven for
Put the oil into a large frying pan over a 1 tbsp porridge oats between the loaf tins and another 5 minutes.
high heat, and once the pan and oil are sprinkle with the porridge › When cooked, tip out onto
hot, add the mushrooms and fry for 3–4 METHOD oats. Most homes don’t a wire rack and leave to
minutes. If the mushrooms start to stick, › Preheat the oven to have an oven that can half cool completely.
add a few tablespoons of the paste. steam and half bake. So
190°C/375°F/Gas Mark 5 bake these on the top shelf Extracted from: Chef
› Drain the chickpeas, rinse thoroughly and and grease two 900ml loaf for 45-50 minutes with a Adrian, as before
add to the pan together with the chopped tins. Sift the flours, bread tray of water in the bottom
scallions, the rest of the paste and the soda and salt into a bowl.
coconut milk. Bring to the boil, then › Make a well in the centre
reduce the heat to a simmer and cook for a
further 2 minutes.

› Squeeze in the lime juice, taste, and season
with more salt, pepper and maybe some
chilli flakes if you think it needs it. Chop
the reserved coriander leaves roughly and
sprinkle over each serving as a garnish.

› This is lovely served with soya yoghurt and
toasted almond flakes on top.

Extracted from: The Happy Pear: Recipes
for Happiness by David and Stephen
Flynn, as before

WOMAN’S WAY COOKBOOK | WINTER 2018 89

HEALTHY

SPANISH CHICKPEA METHOD
AND ALMOND STEW › In a large, deep frying pan, toast the almonds over a medium heat

4 m3i0ns parsley, stalks finely chopped for just under a minute until golden, then set aside. Melt the butter
EASY and leaves roughly chopped in the hot pan, add the onion and pepper and fry for 6 minutes
1 tbsp tomato purée until starting to soften.
YOU WILL NEED 2 x 400g tins of chopped › Add the garlic, spices and parsley stalks and fry for 1 minute,
3 tbsp chopped or flaked tomatoes stirring constantly to prevent them from burning, then add the
almonds 2 x 400g tins of chickpeas, tomato purée and cook for another 30 seconds.
1½ tbsp butter or ghee drained and rinsed › Tip the tinned tomatoes into the pan, turn up the heat to a
1 large onion, finely chopped 100ml stock or water medium simmer and cook for 15 minutes, uncovered, to thicken
1 large red or orange pepper, (optional) and reduce. Add the chickpeas and cook for another 3 minutes
deseeded and chopped 250g spinach with a lid on. If you want the stew to be more soup-like, add
3 garlic cloves, finely 1 tbsp lemon juice the stock.
chopped Sea salt and black pepper › Turn up the heat, drop in the spinach and cook for 1 minute,
2 tsp ground cumin Extra virgin olive oil, to serve covered with the lid, then add the lemon juice and season with
2 tsp smoked paprika salt and pepper.
¼ tsp cayenne pepper › Serve each bowl with a good drizzle of olive oil and with the
1 large handful of fresh parsley leaves and toasted almonds scattered over.

Extracted from: Eat Happy: 30-minute Feelgood Food by Melissa
Hemsley (Ebury Press, €28)

90 WOMAN’S WAY COOKBOOK | WINTER 2018

POTATO, RYE AND
CARAWAY BREAD

1 2+
hrs
EASY

YOU WILL NEED 25g unsalted butter,
at room temperature,
300g potatoes, such as diced
Maris Piper or Desiree, 1 tsp caraway seeds
skin on, left whole Extras
1 tsp salt Potato ricer
300g strong white Large baking sheet
bread flour lined with baking
150g rye flour paper
1½ tsp fast-action Roasting tin
dried yeast

METHOD

› Bring a large pan of salted water to the boil and cook the
potatoes whole and unpeeled, until tender (cooking time
depends on the size of your potatoes). Drain the potatoes
in a colander and leave them until they are cool enough
to handle, then remove the skins. Mash the flesh through
a ricer into a bowl, then cool completely.

› Put the salt, flours, yeast, butter, caraway seeds and
cooled potato into a large mixing bowl. Add 140ml of
water and bring everything together with your hands.
Add water, a little at a time (up to about another 170ml),
to bring the ingredients together and form a soft dough.

› Tip out the dough onto a lightly floured worktop and
knead until smooth. Transfer to a clean, oiled bowl,
cover with cling film and leave to rise for 2 hours, or until
doubled in size.

› Turn out the dough onto a lightly floured worktop
and knead to knock out any air. Shape the dough into
a rectangle (about 30cm x 25cm) with the long side
facing you. Fold the short ends into the middle, then roll
towards you from the farthest edge, so that the seam
runs underneath.

› With your hands on either end of the roll, gently rock the
dough to form a bloomer shape. Place the loaf onto the
prepared baking sheet, loosely cover with cling film and
leave to prove for about 1 hour or until doubled in size
and the dough feels springy when you press it lightly.

› Towards the end of the proving time, heat the oven to
220°C/425°F/Gas Mark 7 and place a roasting tin in the
base of the oven to heat up.

› With wet hands, gently rub the surface of the dough,
then dust with flour. Make 3 slashes across the top, and
place, on the baking sheet, in the oven. Pour a jug of
water into the roasting tin before you close the oven
door. e water will create steam, giving the bread a
crisp crust.

› Bake for 25 minutes, then lower the heat to 200°C/400°F/
Gas 6 and bake for a further 10 minutes, until the crust is
deep, crisp and golden. Remove the bread from the oven,
leave to cool a little on the sheet, then transfer to a wire
rack to cool completely.

Extracted from: The Great British Bake Off: Get
Baking For Friends and Family by The Bake Off
Team, as before

WOMAN’S WAY COOKBOOK | WINTER 2018 91

HEALTHY SEA BASS EN PAPILLOTE with Thai couscous MONKFISH AND FENNEL
WITH HERBS, TOMATOES
4 m4i0ns AND ANCHOVIES
EASY
2 m3i0ns
YOU WILL NEED EASY
200g couscous
250ml just-boiled YOU WILL NEED
water 2 tsp olive oil
1 tbsp vegetable ½ fennel bulb, trimmed and thinly sliced
oil, plus extra for 4 ripe tomatoes, quartered
greasing 4 anchovy fillets, chopped
2 shallots, peeled and Sea salt and freshly ground black pepper
finely chopped 250g monkfish fillet or tail, membrane removed
2 garlic cloves, peeled and cut into 3cm thick medallions
and finely chopped A handful of Greek olives, pitted and chopped
1 tsp ground cumin A handful of coriander leaves, chopped
1 tsp ground A handful of basil leaves
coriander A handful of dill, chopped
2 lime leaves, thinly
shredded METHOD
2 lemongrass stalks, › Heat the olive oil in a medium frying pan, add
split lengthways
1 fresh red or green the fennel and sauté for several minutes until
chilli, seeded and softened, then add the tomatoes and anchovies.
chopped Season and simmer for 10-15 minutes until the
15g fresh root ginger, tomatoes start to soften.
peeled and finely › Add the monkfish medallions and olives,
chopped cover with a lid and simmer for a further 5-10
½ tsp ground minutes until the fish is cooked through. Stir
turmeric through the herbs and serve.
Juice of 1 lime
1 tbsp fish sauce Extracted from: The Midlife Kitchen by Mimi
1 red pepper, seeded and diced Spencer and Sam Rice (Mitchell Beazley, €35)
225g spinach, stalks removed and leaves torn
Large bunch of coriander, stalks trimmed and leaves chopped
4 sea bass fillets, scaled and pin-boned
Fine sea salt

METHOD
› First put the couscous in a roomy dish and pour the boiling water over it.

Cover the bowl with cling film and set it aside while you prepare the stir-fry.
› Heat the oil in a wok or a large heavy-based frying pan over a medium-high

heat. Add the shallots and garlic and fry them for 2 minutes until softened but
not browned. Then add the cumin, coriander, lime leaves, lemon grass, chilli,
ginger, turmeric and lime juice and stir-fry for 1 minute. Stir in the fish sauce
and cook for 2 minutes, then add the red pepper and cook for 3 minutes more.
Finally, add the spinach and fresh coriander, then set aside.
› By now the couscous should have absorbed all the liquid. Gently fluff it up
with a fork and stir in the cooked mixture, removing the lemongrass. Preheat
the oven to 200°C/400°F/Gas Mark 6.
› Cut 4 pieces of baking paper measuring about 30cm square and grease them
lightly with oil. Divide the couscous mixture between them, placing it on
one side of each square. Place a sea bass fillet, skin side up, on top of each pile
of couscous and season with salt. Fold over the paper and scrunch the edges
together to make parcels – a bit like a Cornish pasty.
› Place the parcels on a baking tray and bake for about 15 minutes or until the
fish is cooked through and the couscous is piping hot. Serve at once. If you
don’t have any baking paper, you can use foil instead, but you’ll need a double
layer for each parcel.

Extracted from: Rosemary Shrager’s Cookery Course by Rosemary
Shrager, as before

92 WOMAN’S WAY COOKBOOK | WINTER 2018

LEMON AND METHOD
GARLIC CHICKEN › First butterfly the chicken breasts: put each one on a

2 m2i0ns chopping board and with the flat of your hand on top,
EASY use a sharp knife to slice into the thick side of the breast,
being careful not to cut all the way through. Open out
YOU WILL NEED the breast and season well on both sides.
2 chicken breasts › Heat the olive oil and garlic butter in a large frying pan
1 tbsp olive oil and fry the chicken for 2-3 minutes, then turn over, add
30g garlic butter the lemon zest and fry for a further 3-4 minutes until
Zest and juice of 1 lemon golden on both sides. Set aside to rest for 5 minutes.
125g red pepper hummus › Spread a dollop of the hummus onto 2 plates. Mix the
200-250g tub fresh couscous salad couscous salad with the parsley and a good squeeze of
Handful of flat-leaf parsley, finely chopped lemon in a bowl and spoon it on top of the hummus.
Extra virgin olive oil, for drizzling Slice the chicken thinly and pile on top of the couscous.
Sea salt and black pepper Squeeze over a little more lemon juice, drizzle with
extra-virgin olive oil and serve.

Extracted from: Donal’s Meals in Minutes by
Donal Skehan, as before

WOMAN’S WAY COOKBOOK | WINTER 2018 93

HEALTHY ACAI BOWL

2 m1i5ns TANDOORI COD BURGERS
EASY with sweet potato fries

YOU WILL NEED 2 m3i0ns onion and cucumber in
60g banana, cut into EASY a small bowl and leave
chunks and frozen to steep, giving it a mix
1-2 tsp acai powder, YOU WILL NEED every now and then.
to taste (available in 2 large sweet potatoes, › Coat the cod fillets in
health food stores) scrubbed clean the curry paste then
90g frozen berries 2 tsp olive oil place onto a baking tray
200ml coconut milk Salt and black pepper lined with parchment
from a carton 40ml rice vinegar and roast in the oven for
(not a tin) 2g caster sugar 15 minutes, by which
1 tsp vanilla bean past 1 red chilli, de-seeded and time they should be
For the topping finely sliced just cooked through.
A handful of frozen ¼ red onion, finely sliced When the fish has only
blackberries ¼ cucumber, de-seeded and 5 minutes to go, cut the
1 tbsp chia seeds cut into thin half-moons buns in half and place in
1 tbsp toasted coconut 2 x 200g skinless and the oven to toast.
flakes boneless cod fillets › To build the burger,
A handful of mint 30g tikka masala curry paste spread a little yoghurt
leaves 2 burger buns onto two bun halves,
To serve load up with sliced
METHOD 1 tbsp fat-free Greek yoghurt tomato, lay the fish on
› Put the banana 1 tomato, thinly sliced top then scatter the
1 tbsp coriander, chopped cucumber mix over
and the remaining (drain off the excess
ingredients into a METHOD vinegar). Finish with the
blender and blend › Cut each sweet potato in coriander and squash the
until smooth. remaining bun halves on
› Pour into a bowl half lengthways, then cut top. Serve with the sweet
and top with the into 8 long, thin wedges potato fries.
frozen berries, and scatter over one layer
chia seeds, toasted on a baking tray. Extracted from: Joe’s 30
coconut flakes and › Drizzle over the olive oil Minute Meals: 100 Quick
mint. Sprinkle along with a good pinch And Healthy Recipes by
with a few red of salt, toss to mix then Joe Wicks, as before
currants or toasted roast in the oven for
pumpkin seeds 25 minutes.
and serve. › Mix together the rice
vinegar, sugar, red chilli,
Extracted from:
Feed Me Vegan:
For All Occasions
by Lucy Watson,
as before

94 WOMAN’S WAY COOKBOOK | WINTER 2018

Win
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Number:

WOMAN’S WAY COOKBOOK | WINTER 2018 95

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Where to find more inspiration from the chefs featured in this emdeitdiiaonchannels
1. Honey & Co. At Home: Middle-Eastern 20. A Love of Eating: Recipes from 38. Cooking on a Bootstrap by Jack Monroe

Recipes from Our Kitchen by Sarit Packer Tart London by Lucy Carr-Ellison Twit ter(Bluebird, €22.40) Photography
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2. Vegan in 7 by Rita Serano (Kyle Books, 21. The Happy Pear: Recipes for Random House, €27.99). Photography by

I nstagram€23.79). Photography by Laura Edwards. Happiness by David and Stephen Flynn David Loftus.
3. The Little Swedish Kitchen by Rachel (Penguin Ireland, €26.60). 40. Donal’s Meals in Minutes by Donal Skehan

Khoo (Michael Joseph, €28). Photography 22. Taste of Home: The Ballyknocken (Hodder and Stoughton, €35).

by David Loftus. Cookbook by Catherine Fulvio (Gill 41. The Curabinny Cookbook by James

4. The Great British Bake Off: Get Baking For Books, €20). Photography by Harry Weir. Kavanagh and William Murray

Friends and Family by The Bake Off Team 23. Scandikitchen Christmas: Recipes (Penguin Ireland, €25).

(Sphere, €28) Photography and Traditions from Scandinavia by 42. Joe’s 30 Minute Meals: 100 Quick and

by Susanna Blåvarg. Brontë Aurell (Ryland, Peters and Small, Healthy Recipes by Joe Wicks

5. Home Made Christmas by Yvette Van €23.79). Photography by Peter Cassidy. (Bluebird, €28.99).

Boven (Abrams, €32.99). 24. Feed Me Vegan: For All Occasions by 43. The Midlife Kitchen by Mimi Spencer and

Photography by Oof Verschuren. Lucy Watson (Sphere, €23). Sam Rice (Mitchell Beazley, €35).

6. Brian McDermott’s Donegal Table 25. Vegan-ish by Holly White (Gill Books, Photography by Issy Crocker.

by Brian McDermott (O’Brien, €19.99). €22.99) Photography by Leo Byrne. 44. Venice: Four Seasons of Home Cooking by

Photography by A Fox in the Kitchen. 26. Deliciously Ella: The Plant-Based Russell Norman (Fig Tree, €36.40).

7. Kitchen Essentials: The Joy of Home Cookbook by Ella Mills (Hodder and Photography by Jenny Zarins.

Cooking by Gary Maclean (Black and White Stoughton, €25). Photography 45.Rosemary Shrager’s Cookery Course by

Publishing, €24). by Nassima Rothacker. Rosemary Shrager (BBC Books, €28).

8. Hassle Free, Gluten Free by Jane 27. James Martin’s American Adventure 46. Ottolenghi Simple by Yotam Ottolenghi

Devonshire (Absolute Press, €26.50). by James Martin (Quadrille, €35). with Tara Wigley andTEesmame Huowpawrtihth(Eubusry
Pb47yr.eJSsoson,loa€tF3ho2a.on9d9L)bo.yPvehJakonitnon.ge@orkaneWpVhTroywemuigtadtneesnr_hwil ay
Photography by Mike Cooper. Photography by Peter Cassidy.

9. Let’s Get Fizzical by Pippa Guy 28. Nadia and Kaye Disaster Chef by

@Inwv(1(DH0eo.KasmTrt,hdi€aegie1nBa2Gsit.g9r_e0aBwn)oo.atuo,ykr€o2Inf5G.s2it0na).bgyraDman Jones Nadia Sawalha and Kaye Adams (DK, (HQ, €23.79). Photography by Floortje Van
€28). Photography by Mark Adderley.
29. Strudel, Noodles and Dumplings by E48ss.eTnh-eIMngaetnchHaoCuosoz.kbForookm: DnisecowvserstthoeriHeesalth
Benefits and Uses of Mtaotccheal,ewbritihty5q0uDoetliecsious
11. Time: A Year and a Day in the Kitchen Anja Dunk (HarperCollins, €32.40).

Deb1l2vy.eGTioinlmltMoKetilthlceehr i(tnQe’sauFmaids’rhsilalleon,dv€eS2h9e.9ll9fi)s. h 30. Cherish by Anne Shooter (Headline, Recipes (Aster, €14). to behind the scenes
of baymToomtivKaittciohnina(lAqbusooltueteaPnrde,ss, €36.40). €39.20). Photography by Emma Lee. Photography by MIsseyatCvRrieodvkeoeolru.stiaonndbypJhaocktoies
31. BOSH! by Henry Firth and Ian 49. Vegan Mock

if yPohuothoagrvaepnh’yt bgyoMttaernc yMoilulerr. Theasby (HQ, €28). Kearney (Ryland PeteorsfawndhaStmlaiflel, €re2a3l.l7y9)
weM1e3ka. tlMyhaeitsstosynuM(eAa,btlheraeasmronsn,w:€Ah3C2a.ot5’o1sk).bPohooktobgyrMapahttyyby 32. Cheeky Treats by Liam Charles Photography by ClareiWs liinkfeietldo. work on
in tQhueenmtiangBaazcionneatnhdaPtawt Oee’Rko.urke. (Hodder and Stoughton, €28).

Photography by Haarala Hamilton. Ireland’s best selling

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by Melissa Hemsley (Ebury Press, €28).
Photography by Issy Croker . F acebookw5510w..REwed.aweldKawrodamrHdbaeuyncdtheearn,t,aRioMonyusaa.rclkoTFemlwussiuhtrtfeerroymhoau€st2iw.t75eaellt.

and15.sNweeveetntMreaagtusirae’ss Pweerftercyt Irish Christmas 34. Miguel Barclay’s Super Easy One www.realkombucha.cuos.utkoo!

nobPtyhtooNteorvgeeranacphMhyafogbruyitrJheoea(Gnbniilsel BcMuouoitrkpsh, y€.17.99). Pound Meals by Miguel Barclay (Headline 52. Sure Bar, Radisson Blu Royal Hotel, Dublin,
tin16in. VtehgeanoChcreis…tmas by Gaz Oakley
Find us oHnoFmaec,e€b2o3.o79k). Photography www.radissonblu.com/royalhotel-dublin
(Quadrille, €21). @womanb3s5yw.DBaalyanmcJkoaGngeiarsl.zBinakeing by Jerrelle Guy

17. Simply Delicious: The Classic Collection (Page Street Publishing, €23.79). 53. Executive Head Chef Chris Mc Menamin

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(Harper Collins, €42).

96 WOMAN’S WAY COOKBOOK | WINTER 2018

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Star

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