Good Housekeeping Institute - Easy Peasy Meals: Easy meals for every day

Copyright The National Magazine Company Limited and Collins & Brown 2013 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written consent of the copyright holder. The expression Good Housekeeping as used in the title of the book is the trademark of The National Magazine Company and The Hearst Corporation, registered in the United Kingdom and USA, and other principal countries of the world, and is the absolute property of The National Magazine Company and The Hearst Corporation. The use of this trademark other than with the express permission of The National Magazine Company or The Hearst Corporation is strictly prohibited. The Good Housekeeping website is
www.goodhousekeeping.co.uk First eBook publication 2014
eBook ISBN 978-1-90939-747-7 Also available in paperback
Paperback ISBN 978-1-908449-93-1 The paperback edition of this book can be ordered direct from the publisher at
www.anovabooks.com, or try your local bookshop
NOTES Both metric and imperial measures are given for the recipes. Follow either set of measures, not a mixture of both, as they are not interchangeable.

All spoon measures are level. 1 tsp = 5ml spoon; 1 tbsp = 15ml spoon. Ovens and grills must be preheated to the specified temperature. Medium eggs should be used except where otherwise specified. Free-range eggs are recommended. Note that some recipes contain raw or lightly cooked eggs.

The young, elderly, pregnant women and anyone with an immune-deficiency disease should avoid these because of the slight risk of salmonella. Contents

Cheesy Chicken and Vegetable Cobbler Hands-on time: 20 minutes Cooking time: about 20 minutes
200g (7oz) cooked skinless chicken breast, cut into bite-size pieces 200g (7oz) frozen mixed vegetables 300g can cream of tomato soup 175g (6oz) self-raising flour, plus extra to dust tbsp baking powder 50g (2oz) mature Cheddar, grated 75ml (3fl oz) milk, plus extra to brush 1 medium egg, lightly beaten tbsp vegetable oil salt and freshly ground black pepper Serves 4 Preheat the oven to 200C (180C fan oven) mark 6. In a medium bowl, stir together the cooked chicken, frozen vegetables, soup and some seasoning. Pour the mixture into a 1 litre (1 pint) shallow ovenproof dish and put to one side. Sift the flour, baking powder and a large pinch of salt into a large bowl. Stir in most of the cheese.

Beat the milk, egg and oil together in a separate bowl. Pour the milk mixture into the flour bowl and use a cutlery knife to bring it together until the dough forms clumps. Add a splash of milk if it looks too dry. Tip the dough on to a lightly floured worksurface and pat it into a rough 9cm 15cm (3in 6in) rectangle. Cut the rectangle into eight equal squares, then arrange the scones on top of the chicken mixture. Brush each scone with a little milk, then sprinkle over the remaining cheese.

Cook for 20 minutes or until the scones are risen and golden, and the filling is bubbling and piping hot. Serve immediately. Quorn Lasagne

Hands-on time: 25 minutes Cooking time: about 1 hour 3 tbsp olive oil 1 onion, finely chopped 2 300g bags frozen Quorn mince 100ml (3fl oz) red wine 2 400g cans chopped tomatoes 1 tbsp mixed dried herbs vegetable stock cube 4 tbsp plain flour 600ml (1 pint) milk 9 dried and ready-to-cook lasagne sheets 50g (2oz) mature Cheddar, grated salt and freshly ground black pepper salad to serve Serves 6 Heat 1 tbsp of the oil in a large pan and fry the onion for 10 minutes until softened. Turn up the heat, add the Quorn and fry for 5 minutes until golden. Add the wine and simmer for 5 minutes. Stir in the tomatoes and mixed herbs, then crumble in the stock cube and some seasoning.

Bring to the boil, reduce the heat and simmer for 5 minutes until thick. Take off the heat. Next make the white sauce. Heat the remaining oil in a small pan and stir in the flour. Cook for 30 seconds, then take off the heat and gradually whisk in the milk. Put the milk mixture back on to the heat.

Bring to the boil, reduce the heat and simmer for 5 minutes, whisking, until thick and glossy. Preheat the oven to 200C (180C fan oven) mark 6. Spoon a third of the mince mixture into the base of a 2 litre (3 pint) ovenproof dish. Cover with three lasagne sheets and a little white sauce. Repeat the layering process twice more, finishing with a layer of white sauce. Sprinkle over the cheese and cook for 3035 minutes until bubbling and golden (cover with foil if browning too quickly).

Serve immediately with a salad. Salmon and Pea Fishcakes

Hands-on time: 15 minutes Cooking time: about 10 minutes
100g (3oz) frozen peas 15 cream crackers, about 125g (4oz) 2 180g cans skinless and boneless salmon, drained 1 medium egg, separated a few drops Tabasco, to taste 1 tbsp freshly chopped dill 1 tbsp vegetable oil 3 tbsp mayonnaise 2 tbsp sweet chilli sauce salt and freshly ground black pepper green salad to serve Serves 6 Put the peas into a bowl, cover them with boiling water and leave for a few minutes. Meanwhile, put five of the cream crackers into a food processor and whiz until fine. Tip the cracker crumbs on to a shallow plate and put to one side for the coating. Whiz the remaining whole crackers until fine. Add the salmon, egg yolk, Tabasco, dill and plenty of seasoning to the processor and whiz again until combined.

Drain the peas and add to the salmon mixture, then pulse briefly to combine. Put the egg white into a shallow bowl and whisk lightly with a fork to break it up. Shape the salmon mixture into four patties, dip each into the egg white, then coat in the reserved cracker crumbs. Heat the oil in a large frying pan and cook the fishcakes for about 5 minutes on each side until they are golden and piping hot. Meanwhile, stir the mayonnaise and sweet chilli sauce together in a small bowl. Serve the fishcakes with the dipping sauce and a green salad.