Easy Food Magazine

✨ The summer issue of easyFood is on sale now ✨

Whether you’re cooking for a crowd, packing a picnic, or simply making the most of dinner in the evening sun, this issue is filled with recipes to help you savour every sunny moment 😋 ☀️

Grab your copy if you haven’t already — it’s on sale now in all good supermarkets and newsagents!

If your ideal summer weekend involves incredible food, live music, cocktails in the sunshine and discovering your new favourite dish, Beyond The Pale needs to be on your radar! ☀️🔥🍕

Returning to Glendalough Estate this June, the festival brings together music, arts, wellness and one seriously exciting food lineup, and honestly, Beyond The Plate alone has us super excited!

Curated by the brilliant Ali Dunworth (), this year’s food and drink programme celebrates the bold global flavours shaping modern Irish food right now.

Think cult pizzas from Reggie's (.dublin), fire-led feasting from Host (.restaurant) and vibrant West African dishes from Ibile (), all hosting exclusive sit-down dining experiences across the weekend alongside whiskey tastings, Bloody Mary chats, Asia Market snack hauls, dessert deep-dives and even a full-on spice showdown.

And that’s all before you even get to the huge music lineup, comedy, wellness experiences and everything else happening across the weekend.

is only weeks away now, with weekend camping and limited Saturday day tickets currently on sale, so if you’re thinking about going, this is your sign to get booking! The restaurant experiences also must be booked in advance & spaces are limited, so grab your spot now. 😍

Read more & grab tickets right here: https://easyfood.ie/articles/beyond-the-pale-might-just-be-irelands-most-exciting-food-festival-this-summer/

Bank holiday baking, anyone? This carrot cake baked cheesecake combines two classics in one seriously good dessert!

Give it a go and thank us later! Recipe link in bio.

Planning your Easter feast? This apricot-mustard glazed ham is sweet, sticky, tangy and beautifully golden — the kind of dish that brings everyone straight to the table.

Save this post — the full recipe is just below.

1 x 2-3kg ham joint
150g brown sugar
250g apricot jam
120g wholegrain mustard
2 tsp black pepper

1. Add the ham to a large stock pot and cover with cold water. Simmer over a medium heat for 45 minutes per kilogram (1½-2¼ hours) until cooked through, skimming the white froth from the top of the pot as needed.
2. Preheat the oven to 150˚C/130˚C fan/gas mark 2. Place the cooked ham in a roasting pan. Use a sharp knife to trim off excess fat, leaving one even layer across the ham. Score the fat in a diamond pattern, making sure not to cut into the meat.
3. Whisk together the sugar, jam, mustard and pepper.
4. Brush the ham with half of the glaze. Cover with foil and bake for one hour.
5. Remove the foil and bake for another 30 minutes until the glaze is caramelised and sticky.
6. Leave to rest for 20 minutes, then brush with the remaining glaze before carving.

In a rush but craving something tasty? These quick noodles with spring onions, garlic and ginger need to be added into your weekly dinner rotation, so save this post now and make it later! Recipe below 👇👇

1 large bunch of spring onions, very thinly sliced
1 x 6cm piece of fresh ginger, peeled and grated
4 garlic cloves, finely chopped
½ tsp dried chilli flakes (optional)
100ml vegetable oil
1½ tbsp soy sauce
1 tbsp rice vinegar
2 tsp toasted sesame oil
½ tsp caster sugar
Salt and black pepper
300g ramen noodles, or 4 nests of instant ramen noodles

To serve:
Sesame seeds
Chilli oil (optional)

1. In a large, heatproof bowl, combine two-thirds of the spring onions with the ginger, garlic and chilli flakes, if using.
2. Heat the vegetable oil in a small saucepan over a high heat until shimmering but not smoking. Immediately pour the hot oil over the spring onion mixture, letting the spring onions sizzle and wilt. Set aside for five minutes.
3. Add the soy sauce, vinegar, sesame oil, sugar and some black pepper. Stir in the remaining spring onions and set aside for 15-20 minutes for the flavours to come together. Taste and add more salt if needed.
4. Meanwhile, cook the noodles according to package instructions, then drain.
5. Add the noodles to the bowl with the sauce and toss to combine, then divide amongst serving bowls. Sprinkle with sesame seeds and serve with chilli oil or sriracha, if desired.

If lamb chops are on the menu, we’ve got ideas! Think vibrant herbs, warming spices and seriously flavour-packed dinners — five tasty ways to cook lamb chops that are anything but boring.

Find the recipes at the link in our bio!

When a cookie just isn’t enough… make it a pie. 🍪 🥧 This Kinder cookie pie is thick, gooey and loaded with creamy Kinder chocolate — the ultimate treat for serious sweet tooths.

Check out the recipe at the link in bio.

These bars are doing the most… and we love them for it. A chocolate chip cookie base, thick salted caramel and a smooth chocolate ganache topping. Ideal if you've got a surplus of chocolate laying around in the run-up to Easter!

Check out the recipe at the link in our bio...

Midweek dinner, sorted. This one-pot chicken biryani is packed with warming spices, tender chicken and fluffy rice — all cooked together for maximum flavour and minimal washing up.

Find the recipe at the link in bio.

These stuffed carrot cake cookies have everything you love about carrot cake, baked into the ultimate cookie.

Recipe below — don’t forget to save for later!

For the cream cheese filling
100g full-fat cream cheese
60g butter, at room temperature
1 tsp vanilla extract
160g icing sugar, sifted

For the cookie dough
245g butter
270g light brown sugar
2 large eggs, beaten
422g plain flour
40g cornflour
1 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp nutmeg
110g carrots, finely grated & squeezed to drain
70g walnuts or pecans, roughly chopped
1 tsp salt

1. To make the cream cheese filling, add the butter to the bowl of a stand mixer and beat until smooth and creamy, ensuring there are no lumps. Add the cream cheese and vanilla and beat again until combined. Add the icing sugar and beat again until smooth and combined.
2. Line a tray/plate that fits in the freezer with a sheet of baking paper.
3. Using a spoon, scoop the filling into 10 evenly-sized dollops on the sheet of baking paper. Place this in the freezer while you make the cookie dough.
4. To make the cookie dough, beat the butter and sugar in the bowl of a stand mixer for roughly three minutes until light and creamy.
5. Add the eggs and grated carrot, and beat on low speed to combine.
6. Combine the flour, cornflour, bicarbonate of soda, cinnamon and nutmeg in a separate bowl and whisk gently to combine. Add this to the bowl of the stand mixer gradually, beating slowly between each addition.
7. Place the dough in the fridge for at least 30 minutes to chill. You can leave this overnight if you prefer.
8. To assemble and bake the cookies, first preheat the oven to 200°C/ 180°C fan/ gas mark 4 and line two baking trays with parchment paper.
9. Cut the dough into 10 evenly sized balls. You can use a scale to weigh the balls.
10. Take the frozen cream cheese fillings from the freezer and encase each one with a ball of cookie dough. Place five cookies on each baking tray. Ensure they are evenly spaced out.
11. Bake the cookies for 8-11 minutes. The cookies should be golden brown but still soft. Allow the cookies to cool completely before removing from the tray. This is key to the setting process.