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NewsletterIn a small bowl, combine the melted butter, lemon juice, garlic, mustard, cayenne and paprika. Whisk to combine well. Stir in the parsley, chives and chilli flakes, then season to taste. Serve melted as a dip for sliced steak, chicken strips or crudités, or allow to set slightly and spread over some good bread.
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Our top 10 most popular recipes of 2019
2019 was another great year for us at Easy Food, where we got the chance to write and cook hundreds of more delicious recipes for our devoted readers. There were plenty of fan favourites, like our retro Baked Alaska, or our quick and easy pea, pesto and prosciutto gnocchi, and there were a whole lot […]
18 of our best recipes for Christmas leftovers
We’ll be the first to admit that food is a massive part of our Christmas celebrations. From the turkey to the ham, from the sprouts to the roasties, the sauces and the stuffings, the puddings and the starters and everything else in between — we love it all! However, the same question always arises each […]
This Irish farmer explains the benefits of going organic
In this installment of her Eat Ireland column, Deputy Editor Jocelyn Doyle discovers the benefits of organic oats. Pat Lalor gets straight to the point. “I did it for the increase in income. And I’m still in it to earn a decent living. I still have to put bread and butter on the table.” […]
In praise of the unconventional breakfast
I’ve always been a fan of less-than-mundane morning meals, and ‘dinner for breakfast’ is my favourite way to start the day. Before you jump straight to thinking I’m crazy, breakfast wasn’t a big deal for most of history and, when people did start the day by eating, it was usually made up of whatever was […]
Baked ham and leek cannelloni
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Melt the butter in a large pan over a medium-high heat. Add the leeks and cook for 5-6 minutes until softened. Add the ham, two tablespoons of the crème fraîche, a pinch of salt and plenty of black pepper. Stir to combine. Fill the cannelloni tubes with […]
6 ways with edible gifts this festive season
We know that gift-giving is a huge part of the holiday season, so why not get creative in the kitchen this year and share the foodie love with these homemade gifts? Gingerbread cookie mix Makes around 48 cookies using a 4cm gingerbread man cutter 1 tsp ground ginger 2 tsp ground cinnamon ½ tsp ground […]
Brazil nut, parsnip and Feta loaf
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a 20cm baking tin with parchment paper and grease with butter. Bring a saucepan of water to a boil and parboil the parsnip sticks for five minutes. Drain well and set aside. Spread out the pecans, Brazil nuts and almonds on a baking tray and toast […]
Queen of puddings
Preheat the oven to 170˚C/150˚C fan/gas mark 3. Grease eight ramekins with butter. Heat the milk and sugar in a saucepan over a medium heat, stirring gently to dissolve the sugar. When you see small bubbles begin to form around the edges, remove the pan from the heat. Stir in the butter to melt. Whisk […]
How to do Christmas right for vegans and vegetarians
These tips will help to make sure Christmas is just as delicious — and stress-free — for the vegans and vegetarians at the table. If you’re hosting/cooking: Where possible, plan to prepare foods that work naturally with these requirements, rather than making a whole separate dish for each course. It’s easier than you think to […]