Just what you need for the World Cup

Easy Cook - - CONTENTS -


Heat oven to 150C/130C fan/gas 2. Lightly whisk 1 egg white, then add VUR %JKPGUG ƂXG URKEG RQYFGT

and ½ tsp salt. Add I UWPƃQYGT

seeds and 85g pump­kin seeds, and coat well. Spread out in a sin­gle layer on a lightly oiled bak­ing sheet. Bake for 12 mins. Cool be­fore eat­ing. Serves 2.

Parme­san potato skins

Heat oven to 180C/160C fan/gas 4. Bake 4 large bak­ing pota­toes for 50-60 mins. Once cooked, cool slightly, then halve and scrape out the mid­dles, leav­ing about 1cm of potato in the skins. Cut each skin into three, then toss on a bak­ing sheet with 1 tbsp olive oil, ½ tsp salt, ½ tsp cayenne pep­per, ½ tsp pa­prika and 2 tbsp grated parme­san (or veg­e­tar­ian al­ter­na­tive). Bake for 10-15 mins un­til crisp and golden. Serves 4.

Pret­zel pop­corn squares

Put 300g marsh­mal­lows in a saucepan and melt, stir­ring

con­tin­u­ously. Stir in 140g plain pop­corn and 200g roughly

chopped pret­zels. Pour into a 23 x 33cm bak­ing tray lined with bak­ing parch­ment, and chill to set. Cut into squares with a sharp knife to serve. Makes 12.

Home­made Ca­jun tor­tillas

Heat oven to 180C/160C fan/gas 4. Mix

2 tbsp oil with 1 tbsp Ca­jun spice mix. Brush the spiced oil over 8 plain tor­tillas, stack­ing the tor­tillas on top of each other as you go. Cut the stack into eight wedges. Sep­a­rate the wedges and spread out evenly on bak­ing sheets. Bake for 6-7 mins un­til golden and crisp. Serves 4.

Bean, feta & herb dip

Drain and rinse a 400g can can­nellini beans. Tip into a food pro­ces­sor with 200g feta, 1 tbsp le­mon juice and 1 crushed gar­lic clove, and whizz un­til smooth. Add 3 tbsp chopped dill, mint or chives (or 1 tbsp of each), and sea­son with pep­per. Serves 4.

Watch and listen to cov­er­age of the World Cup on BBC TV and ra­dio

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