Institute - Good Housekeeping Easy Does It &: Quick and easy recipes for every day

Easy Does It

Preparation Time 5 minutes Cooking Time 5 minutes Serves 4 Per Serving 279 calories, 6g fat (of which 1g saturates), 49g carbohydrate, 0.2g salt Vegetarian Easy 200g (7oz) porridge oats 400ml (14fl oz) milk, plus extra to serve 75g (3oz) mixture of chopped dried figs, apricots and raisins Put the oats into a large pan and add the milk and 400ml (14fl oz) water. Stir in the figs, apricots and raisins and heat gently, stirring until the porridge thickens and the oats are cooked. Divide among four bowls and serve with a splash of milk. Preparation Time 10 minutes, plus cooling Cooking Time 510 minutes Serves 4 Per Serving 327 calories, 15g fat (of which 3g saturates), 44g carbohydrate, 0.1g salt Vegetarian Easy 25g (1oz) hazelnuts, roughly chopped 125g (4oz) rolled oats 1 tbsp olive oil 125g (4oz) strawberries, sliced 250g (9oz) blueberries 200g (7oz) Greek yogurt 2 tbsp runny honey Preheat the grill to medium. Put the hazelnuts into a bowl with the oats. Drizzle with the oil and mix well, then spread out on a baking sheet.

Toast the oat mixture for 510 minutes until it starts to crisp up. Remove from the heat and set aside to cool. Put the strawberries into a large bowl with the blueberries and yogurt. Stir in the oats and hazelnuts, drizzle with the honey and divide among four dishes. Serve immediately. COOKS TIPBlueberries contain a substance that helps the gut to stay clean and healthy, and, like cranberries, they are rich in antioxidants.TRY SOMETHING DIFFERENTUse a mixture of raspberries, blackberries, or chopped nectarines or peaches instead of the strawberries and blueberries.

Preparation Time 5 minutes Makes 15 servings Per Serving 208 calories, 9g fat (of which trace saturates), 28g carbohydrate, 0g salt Vegetarian Easy 500g (1lb 2oz) porridge oats 100g (3oz) toasted almonds, chopped 2 tbsp pumpkin seeds 2 tbsp sunflower seeds 100g (3oz) ready-to-eat dried apricots, chopped milk or yogurt to serve Mix the oats with the almonds, seeds and apricots.

Store in a sealable container: it will keep for up to one month. Serve with milk or yogurt. COOKS TIPOats contain gluten and, strictly speaking, are not suitable for coeliacs. However, because they contain a much smaller amount than wheat, rye or barley, research shows that most people with coeliac disease can safely eat moderate amounts. The oats must be from a source where there is no risk of contamination from wheat or wheat products during processing or packing. As individual tolerance to gluten varies, if you are a coeliac, seek expert advice before eating oats.

Preparation Time 5 minutes Cooking Time 5 minutes Serves 1 Per Serving 449 calories, 40g fat (of which 19g saturates), 1g carbohydrate, 1g salt Vegetarian Easy 23 medium eggs 1 tbsp milk or water 25g (1oz) unsalted butter salt and ground black pepper sliced or grilled tomatoes and freshly chopped flat-leafed parsley to serve Whisk the eggs in a bowl, just enough to break them down over-beating spoils the texture of the omelette.

Season with salt and pepper and add the milk or water. Heat the butter in an 18cm (7in) omelette pan or non-stick frying pan until it is foaming, but not brown. Add the eggs and stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets and letting the liquid egg in the centre run to the sides. When set, stop stirring and cook for 30 seconds or until the omelette is golden brown underneath and still creamy on top: dont overcook. If you are making a filled omelette (see Try Something Different), add the filling at this point. Tilt the pan away from you slightly and use a palette knife to fold over one-third of the omelette to the centre, then fold over the opposite third.

Slide the omelette out on to a warmed plate, letting it flip over so that the folded sides are underneath. Serve immediately, with tomatoes sprinkled with parsley. TRY SOMETHING DIFFERENTBlend 25g (1oz) mild goats cheese with 1 tbsp crme frache; put in the centre of the omelette before folding.Toss 25g (1oz) chopped smoked salmon or cooked smoked haddock with a little chopped dill and 1 tbsp crme frache; scatter over the omelette before folding.

Preparation Time 5 minutes Cooking Time 1518 minutes Serves 4 Per Serving 153 calories, 14g fat (of which 7g saturates), 1g carbohydrate, 0.2g salt Vegetarian Easy butter to grease 4 sun-dried tomatoes 4 medium eggs 4 tbsp double cream salt and ground black pepper Granary bread to serve (optional) Preheat the oven to 180C (160C fan oven) mark 4. Grease four individual ramekins. Put a tomato into each ramekin and season to taste with salt and pepper. Carefully break an egg on top of each tomato, then drizzle 1 tbsp cream over each egg.

Bake for 1518 minutes the eggs will continue to cook once they have been taken out of the oven. Leave to stand for 2 minutes before serving. Serve with Granary bread, if you like.

Preparation Time 20 minutes Cooking Time 20 minutes Serves 4 Per Serving 232 calories, 17g fat (of which 4g saturates), 7g carbohydrate, 0.4g salt Vegetarian Easy 2 tbsp olive oil 1 medium onion, finely chopped 1 garlic clove, finely chopped 1 red pepper, seeded and chopped 375g (13oz) tomatoes, peeled, seeded and chopped a pinch of cayenne pepper 8 large eggs salt and ground black pepper freshly chopped flat-leafed parsley to garnish fresh bread to serve (optional) Heat the oil in a heavy-based frying pan. Add the onion and cook gently for 5 minutes. Add the red pepper and cook for 10 minutes or until softened.

Add the tomatoes, increase the heat and cook until they are reduced to a thick pulp. Season well with cayenne pepper, salt and pepper. Lightly whisk the eggs and add to the frying pan. Using a wooden spoon, stir gently until theyve just begun to set but are still creamy. Garnish with parsley and serve with bread, if you like.

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