Innholdsfortegnelse for February 2022 i Woman&Home Feel Good You

Welcome to Simply Woman & Home, and a taste of this glorious season. There really is no better time of year, is there? The days are getting longer, the sun shines brighter and the most delicious food is bursting into life and onto our plates. You’ll find 132 pages packed with recipes, tips and ideas. Plus, we’re celebrating Easter early with the perfect family feast and brilliant bakes and our favourite chef Nadiya Hussain is on hand to provide an elegant entertaining menu (p112). When you’ve had your fill, we also have stylish ideas for your home (p8) and ways to green up your garden (p118). Plus, for when we finally get out and about this year, we’ve discovered wonderful nature-filled walking routes and travel destinations waiting to show off…

Indonesian fried rice Sambal oelek is a spicy Indonesian chilli paste and perfect for giving a fiery kick to this simple rice dish. Serves 1 • Ready in 25 mins 1-2tbsp olive oil1 chicken breast fillet, chopped1-2tsp (according to taste) sambal oelek chilli paste½ carrot, chopped¼ sweetheart cabbage, shredded25g green beans, finely chopped250g cooked basmati rice1 egg½ red chilli, slicedCucumber slices, prawn crackers and sweet chilli sauce, to serve 1 Heat a little oil in a large frying pan, and cook the chicken for 5 mins until almost cooked through. Add the chilli paste, cook for 1 min then add the carrot, cabbage and green beans and cook for a couple of mins. 2 Add the cooked rice and fry for a few mins more until hot and the chicken is…

Multigrain pancakes with poached rhubarb Light, fluffy and full of flavour! Stack them high and get stuck in. Serves 6 (Makes 18) • Ready in 30 mins For the pancakes:100g oat flour75g buckwheat flour2tsp baking powder¾tsp bicarbonate of soda75g granulated sugar45g rolled oats350ml buttermilk300ml oat milk1 egg50g unsalted butter, meltedHandful of pomegranate seeds, to serveFor the poached rhubarb:400g rhubarb, trimmed and cut into 5cm pieces300ml pomegranate juice 1 vanilla pod1 orange, zest pared with a vegetable peeler150g caster sugar2 star anise 1 In a large bowl, sift the flours, baking powder, bicarb, sugar and ¾tsp salt, and stir through the oats. In a jug, whisk the buttermilk, oat milk and the egg. Add to the dry ingredients and whisk until smooth. Fold through the melted butter and leave to rest.…

FABRIC EGGS Use squares of pretty fabrics to gift-wrap foil-covered chocolate eggs. Secure with a piece of twine, trim the edges with pinking shears and finish with a stamped tag. FLORAL WREATH You will need:Foam wreathMoss and small pieces of barkFresh foliage and flowersFlorists’ wireRibbon 1 Fill your sink with water and let the foam wreath float on top for at least two minutes until fully saturated. Shake off any excess. 2 Fill the base with moss and bark. Top with leafy green foliage – any sprigs cut from your garden will work well. 3 Add fresh flowers in bright shades, grouping similar blooms together to add impact. 4 Finish with florists’ wire wrapped around the top for hanging and cover with a pretty ribbon. Keep the greenery and blooms…

Easter meze platter An easy way to entertain and keep your guests sated while they wait for dinner – this large snacking board has something for everyone. Choose a selection of the recipes to create your own personal favourites – and top them up with bowls of olives, nuts and cheeses. Quick beet hummus Jazzing up store-bought hummus is simply the easiest way to create this fun-looking snack. Serves: 10 as a sharing platter • Ready in 5 mins 200g tub hummus4 small cooked beetroot, peeled,about 250g1 small bunch of mint,stalks removed2tbsp sesame seeds, plus extrato serveZest and juice of ½ lemon1tsp olive oil, to serveCrudités, to serve (we usedbaby carrots and radishes) 1 Blitz together the hummus and cooked beetroot with the mint in a food processor until smooth.…

FOR SMOKED SALMON AND SEAFOOD STARTERS Leckford Estate Brut 2018, 12% ABV, £26.99, Waitrose & Partners The three classic Champagne grapes that go into making this fabulous fizz from Hampshire gives it those toasty, brioche flavours, plus apple and peachy notes – a snip at the price. FOR GRILLED FISH AND SPICY DISHES Wairau Cove, Sauvignon Blanc, Marlborough, New Zealand, 12.5% ABV, £7.50, Tesco If you love aromatic gooseberry and passion-fruit flavoured sauv blanc, then you’ll love this wine and its price tag – versatile as it works with salads, grilled fish and spicy dishes. FOR ROAST BEEF Specially Selected Buenas Vides Malbec, 14% ABV, £5.79, Aldi Argentina’s star grape produces powerful wines packed with blackberries, plums and liquorice, that all showcase beef to its best, whether roasted or barbecued.…

Charred chicken on creamed corn with giant olives Inspired by America’s Deep South, chicken and corn are a great combination in this easy bake. Serves 6 • Ready in 1 hr 1tbsp olive oil1tsp vegetable oil6-8 chicken thighs and drumsticks (bone in, skin on)8 small shallots, peeled8 corn on the cobs2 garlic cloves, roughly chopped100ml double cream2tbsp unsalted butter400ml chicken stock100g freshly grated Parmesan1tsp ground turmeric1 jar giant green olives, drained and pitted Chopped flat-leaf parsley, to garnish 1 Heat the oven to 180C/Gas 4. Heat the oils in a heavy-bottomed pan and fry the chicken until browned. 2 Transfer the chicken to an ovenproof dish. Add the shallots, corn and garlic to the oil remaining in the pan and cook until browned. Set aside to cool slightly. 3 When…

Eton mess tart Strawberries are increasingly available in supermarkets from late spring – but you could choose any fresh fruit to decorate. Serves 8 • Ready in 55 mins, plus chilling 230g ready-rolled all-butter shortcrust pastryFor the filling:250g mascarpone200g white chocolate, broken into pieces100g butter50ml double cream1tsp vanilla extractTo decorate:Fresh fruit and mini meringues, plus mint leavesYou will need:a 20cm tart tin, baking beans and baking paper 1 Heat the oven to 190C/Gas 5. Line the tin with the pastry, pushing into the edges and trimming off the excess. Chill for 30 mins. 2 Line with baking paper, fill with baking beans and bake for 20 mins. Remove the beans and paper, prick the base with a fork, and bake for 10 mins, until crisp and golden. 3 For the…

MAKE AN ENTRANCE Fill a hallway with a collection of bulbs for a fragrant welcome. Gather enamel jugs, terracotta pots and glass vases, and change the display throughout the year, marking the seasons. PRETTY POSIES For an Easter place setting, take a pot in the shape of a cracked egg, fill with fresh pansies and use moss to anchor it. SINGLE STEMS Want your blooms to flower early? Try a forced bulb vase in cooler months. There are plenty of attractive glass styles to choose from and they make a striking display lined up, adding colour to a windowsill. SET THE TABLE Create a centrepiece with sprigs of greenery and white flowers such as muscari, hellebores, crocuses and daffodils. Group the bottles and vases along a central table runner, and add…

Raspberry and almond jam roly-poly An old-school favourite with lashings of hot custard. Serves 8 • Ready in 1 hr Butter, for greasing150g self-raising flour, plus extra for dusting50g caster sugar75g vegetable suetFine grated zest of ½ lemon75ml semi-skimmed milk, plus extra for brushing50g raspberry jam40g toasted flaked almondsCustard, to serve 1 Heat the oven to 190C/Gas 5. Grease a large sheet of baking paper. Mix the flour, caster sugar, suet and lemon zest in a bowl, then gradually add the milk, stirring with a knife until it comes together to form a soft dough. 2 Roll out the dough on a floured surface to 20 x 30cm. Spread over the jam, leaving a 2cm border, then sprinkle with almonds, saving a few for the top. Brush the edges with…

Tuna pasta with green beans Simple and delicious, with a light creamy sauce – you’d never know this is fewer than 350 calories. Serves 2 • Ready in 20 mins 90g wholewheat fusilli150g green beans½tsp extra virgin olive oil200g fresh tuna45g low-fat soft cheese2tbsp skimmed milk1tbsp chopped chives1tsp sesame seedsDill, to garnish (optional) 1 Bring a pan of water to the boil. Add the pasta, cook for 7 mins then add the beans and cook for a further 3-4 mins until just tender. Drain. 2 Heat a non-stick frying pan. Brush lightly with oil and sear the tuna on all sides until browned but still pink in the middle. Remove from the pan and cut it into strips. 3 Add the soft cheese and milk to the pan. Mix well and…

Pea and trout crostini This simple starter has all the fabulous flavours of spring! Serves: 8 • Ready in 10 mins 225g frozen petits pois, defrostedJuice of ½ lemon1 garlic clove, crushedFew leaves of fresh mint, torn2tbsp extra-virgin olive oil, plusextra, to drizzle1 small baguette, thinly slicedinto 16 pieces200g smoked trout filletsFresh pea shoots and slicedradishes, to garnish 1 In a food processor, blitz together the petits pois, lemon juice, garlic, mint and oil, then season with salt and pepper. Chill until ready to serve. 2 Place the bread slices on a baking tray and drizzle with oil. Grill on a low heat until lightly toasted on both sides. 3 Allow to cool slightly then arrange on a serving platter. Put a good spoonful of pea purée onto each crostini,…

Red devil chocolate cake Just who wouldn’t want a slice of this wow-factor chocolate layer cake? Serves 16 • Ready in 1 hr, plus chilling 425g pack Betty Crocker Devil’s Food Cake Mix90ml vegetable oil, plus 2tbsp3 eggs200g dark chocolate, chopped150g Belgian milk cooking chocolate, chopped300g fresh raspberries2 x 280g packs full-fat soft cheese50g icing sugar, sifted Pink gel food colouring4tbsp raspberry jam75g pink shimmer sugar (available from Sainsbury’s)You will need:5 x 18cm layer cake tins (available as a set from lakeland.co.uk), greased and bases lined with baking paperAn empty margarine tub 1 Heat the oven to 180C/Gas 4. Make up the cake mix with 90ml oil, eggs and 250ml water, following the pack instructions. 2 Divide the mixture between the 5 cake tins. Bake for 15 mins until just…

Lemon lamb with jewelled couscous We all need a whopper of a recipe in our repertoire, and when I do roasts, my kids prefer lamb. So I always go for a big piece of butterflied lamb. Here, the meat is covered in a zingy mix of preserved lemon and ras-elhanout, baked in the oven, then popped on to a cosy bed of couscous and baked again, ready to slice up and serve. Serves 4 • Ready in 1 hour 10 mins For the lamb:350g jar of preserved lemons, drained3 tbsp runny honey65g ras-el-hanout200ml oil, plus extra to serve750g butterflied leg of lambFor the couscous:150g baby spinach leaves250g couscous100g pine nutsPinch of saffron strandsLarge bunch of fresh coriander, roughly chopped80g pomegranate seeds 1 Preheat the oven to 180C/Gas 4 and have…

✢ CARROTS The original superfood, they are packed with vitamin A, which is great for eye health. They also provide soluble and insoluble fibre, potassium, iron and vitamin B6, which helps the body make serotonin, the ‘feel good’ chemical in our brains. ✢ PURPLE SPROUTING BROCCOLI Another superfood contender, it’s full of iron, folic acid, fibre and vitamin C. It comes to life paired with salty foods. Try it with grilled halloumi or bacon. ✢ RADISHES Sliced thinly and added raw to salads or rice dishes, these blush-pink root veggies add a pop of pepper and colour to any meal. A good source of anthocyanin, a pigment known to help with heart health, they are high in vitamin C, folic acid and flavonoids. ✢ SPINACH Extremely nutrient-rich, it contains high…

Amazing mushroom chilli An easy switch to encourage the family to eat less meat – the flavour and texture is so good they probably won’t even notice it’s meat-free. Serves 4 • Ready in 30 mins 750g small mushrooms2tbsp olive oil1 onion, finely chopped3 garlic cloves, finely chopped2 carrots, chopped1-2 red chillies, finely chopped1tsp cumin seeds¼tsp smoked paprika3tbsp tomato purée150ml red wine or vegetable stock400g can red kidney beans, drained and rinsed400g can chopped tomatoesPotato wedges, sour cream and grated cheese, or non-dairy alternatives, and salad to serve 1 Slice 250g of the mushrooms and set aside. Whizz the remaining mushrooms in a food processor until finely chopped. 2 Heat the oil in a large shallow pan, add the onion, garlic, carrot, chilli, cumin seeds and paprika. Cook for 5…

Seared salmon and potato sauté with balsamic tomatoes Balsamic vinegar and tomatoes are a winning combination, adding lots of umami flavour to this dish. Serves 4 • Ready in 30 mins 3tbsp vegetable oil600g small potatoes, thinly sliced2 garlic cloves, crushed4 pieces salmon fillet, each cut into 2 pieces400g cherry tomatoes, halved2tbsp balsamic vinegarA few basil leavesRocket leaves, to serve 1 Heat the oil in a large shallow pan, add the potato slices and fry for 5 mins until browned underneath. Turn the potatoes and cook for a further 5 mins until golden on the other side. Move the potatoes to one side of the pan so they continue to cook gently. Add the garlic. 2 Season the salmon, add to the pan and cook for a few mins, then…

Strawberry smoothie jellies This simple, fresh-tasting dessert can be prepared ahead, making it perfect for entertaining. Serves 6 • Ready in 10 mins, plus chilling 125g packet strawberry jelly, broken into cubes400ml strawberry and banana smoothie100ml elderflower cordial150ml Greek yogurtStrawberries, halved, to decorate 1 Put the strawberry jelly cubes into a large heatproof jug with 100ml boiling water. Microwave for 2 mins then stir to dissolve the jelly. 2 Add the smoothie and cordial; stir to combine. Pour into six tumblers and chill for at least three hours to set. 3 To serve, spoon or pipe a blob of yogurt onto the top of each jelly and decorate with half a strawberry. Per serving: 108 cals, 3g fat, 3g sat fat, 2g carbs Peach filo tarts The crisp crunch of…

Roast chicken with squash, chorizo and thyme An easy one-pan roast with some twists on the traditional tastes. Serves 6 • Ready in 2 hrs 1 butternut squash, peeled and cutinto chunks2 red onions, cut into wedges6 whole garlic cloves, unpeeled2tbsp olive oil1.75kg chicken5 slices chorizoA few sprigs thyme6 medium tomatoes, quartered 1 Heat the oven to 200C/Gas 6. Mix the squash, onion wedges, garlic and 1tbsp oil in a roasting tin. 2 Put the chicken on top of the vegetables and arrange the chorizo slices over the chicken. Drizzle over the remaining oil. Tuck some thyme into the chicken cavity and among the vegetables. Roast for 1 hr. 3 Add the tomatoes to the roasting tin and baste both the chicken and vegetables with the juices. Cook for another…

Chocolate truffles You can enjoy classic truffles as they are, or flavoured with chilli, almond extract or Disaronno liqueur. Makes 45 • Ready in 30 mins, plus setting50g butter, melted 200ml double cream600g milk chocolate, broken into small piecesFlavouring (optional):¼tsp chilli powder or1tsp almond extract or1tsp Disaronno liqueur Cocoa powder or desiccated coconut, for coating 1 Bring the butter and cream to a boil, then remove from the heat. Blitz the chocolate and chosen flavouring, if using, in a food processor, adding the cream mixture a little at a time, until you have a smooth ganache. Set aside for 30 mins until firm. 2 Scoop up teaspoonfuls of ganache and roll between your palms, then roll in either cocoa powder or coconut and place in the fridge to set for…