Gwyneth Paltrow s It s All Easy Part Two - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Gwyneth Paltrow s It s All Easy Part Two By You Magazine - April 10, 2017 Good food without the fuss… WELCOME …to a second helping from It’s All Easy. If you missed our exclusive interview with Gwyneth last week (and our special 24-page recipe pull-out), click here. Or to order a back issue go to ocsmedia.net or call 020 7740 0200 (charges apply). GINGER CARROT SOUP This ubiquitous combo has been around for ages, popping up at spas, restaurants and even the canned soup aisle at the supermarket. I’ve had a million iterations of this soup, but our version, naturally sweet from slowly sautéed onion and bright with lots of fresh ginger, is particularly good (and easy!). Don’t bother peeling the carrots for this recipe – just give them a good scrub to remove any dirt. SERVES 4 1 cup = 240ml (8fl oz) Ingredients 2 tablespoons coconut oil 1 large onion, cut in half and thinly sliced salt 2 garlic cloves, thinly sliced 2 tablespoons chopped fresh ginger 1 teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon garam masala 450g (1lb) carrots, cut into 2.5cm (1in) pieces (about 2. cups prepared) 3 cups chicken or vegetable stock freshly ground black pepper Method 1 Heat the coconut oil in a heavy-bottomed saucepan over medium heat. Add the onion and a pinch of salt, cover the pot and sauté over low heat for about 20 minutes, until the onion is very soft and sweet. 2 Add the garlic and ginger, sauté for 1 minute, then add the cumin, coriander and garam masala. Sauté for another minute, then add the carrots, stock and another big pinch of salt. 3 Bring the mixture to a boil, then turn down the heat and simmer gently for about 20 minutes, or until the carrots are very tender. 4 Carefully transfer the soup in batches to a high-speed blender, or blend the soup directly in the pot with an immersion blender. Season to taste with salt and pepper. THAI-STYLE CRAB CAKES I love crab cakes in any form, but these, packed with Southeast Asian flavours and tons of fresh herbs, are my new favourite. Don’t skip the lemongrass mayo sauce – it really brings this dish together. SERVES 4 1 cup = 240ml (8fl oz) Ingredients FOR THE CAKES 450g (1lb) cooked crabmeat, large pieces broken up a bit 1 tablespoon finely chopped fresh Thai basil or regular basil 1 tablespoon finely chopped fresh coriander 3 tablespoons Vegenaise (if available, or similar good-quality mayo) 3 spring onions, thinly sliced 1 large egg 1 tablespoon fish sauce ½ teaspoon sriracha or other hot sauce ½ teaspoon very finely grated or minced lime zest ½ cup panko breadcrumbs ¼ teaspoon salt flakes olive oil FOR THE SAUCE ½ cup Vegenaise (or similar good-quality mayo) 1 medium stalk fresh lemongrass, tough outer layers removed, tender inner portion sliced (about 3 tablespoons prepared) 1 teaspoon very finely grated or minced lime zest 1 tablespoon fresh lime juice salt, to taste Method 1 To make the crab cakes, in a large bowl combine all the crab cake ingredients except the oil and mix well with your hands. Cover with plastic wrap and let firm up in the fridge for at least 20 minutes or up to 24 hours. 2 Meanwhile, to make the sauce, in a food processor or high-speed blender combine all the sauce ingredients and blend until mostly smooth. 3 When ready to eat, form the crab cake mixture into 8 equal patties, compacting them a bit so they stick together. Heat 2 tablespoons or so of olive oil in a large nonstick sauté pan and cook the crab cakes until crispy on both sides, about 5 minutes total. Serve with the sauce on the side. ZUNI SHEET PAN CHICKEN Zuni Café in San Francisco has an incredible, world-famous roast chicken. It’s salted for days, cooked in their gorgeous wood-burning oven and served over a perfectly balanced bread salad with mustard greens, pine nuts and currants. This is our week-night twist with roasted garlic, lemons and anchovies. The chicken is cut up so it roasts quicker, and everything is cooked in one baking sheet, roasting pan or large baking dish in an attempt to keep clean-up minimal. Use whatever ovenproof dish you like, just make sure it has sides and is big enough to hold the chicken pieces, torn bread and lemons. This is dinner party worthy. SERVES 4 Ingredients 1 whole chicken, about 1.6kg (3. lb), cut into 8 pieces 6 large garlic cloves, unpeeled, smashed with the back of a knife 1 teaspoon very finely chopped fresh rosemary 1 teaspoon very finely chopped fresh thyme 1 teaspoon salt freshly ground black pepper 1 lemon, zested and cut in half 4 tablespoons olive oil ½ baguette, torn into roughly 2cm-5cm (. in-2in) pieces 2 anchovies, finely chopped or smashed with a fork 2 tablespoons red wine vinegar 4 tablespoons water 4 large handfuls of rocket, mustard greens, kale, escarole or whatever greens you like lemon wedges, optional Method 1 Preheat the oven to 220C/425F/gas 7. 2 Arrange the chicken pieces skin-side-up on a large rimmed baking sheet or in a large baking dish or roasting pan and scatter the garlic cloves around them. 3 In a small bowl, combine the rosemary, thyme, salt, several generous grinds of pepper, lemon zest and 1 tablespoon of the olive oil. Mix together and rub all over the chicken, being sure to get some under the skin. 4 Place the baking sheet in the oven and roast the chicken, undisturbed, for 40 minutes. After 40 minutes, remove from the oven and arrange the torn bread and zested lemon halves in between the chicken pieces, tossing them in any juice the chicken has released. Drizzle everything with another glug of olive oil (about 2 tablespoons) and return the pan to the oven to roast for 10 minutes more. 5 Meanwhile, combine the anchovies, vinegar and water in a small bowl and set aside. Place the rocket (or other greens) in a large shallow serving bowl. 6 Remove the chicken from the oven and immediately add the anchovy mixture – this will help deglaze the pan so you don’t lose all those nice crispy bits. 7 Use tongs (or your fingers) to pluck out the croutons and add them to the serving bowl with the rocket (or other greens). Toss with the remaining 1 tablespoon olive oil and a pinch of salt. Top with the chicken pieces and lightly tent the bowl with aluminium foil. 8 Next, take the garlic cloves and squeeze them out of their skins back on to the baking sheet and squeeze the roasted lemon halves over to release all their juice. 9 Use a wooden spoon or spatula to crush the softened garlic cloves and scrape up as much of the crusty bits on the bottom of the pan as possible. 10 Pour about half the garlicky pan sauce over the chicken and bread salad and serve with the remaining sauce on the side and lemon wedges to finish, if desired. ZUCCHINI CACIO E PEPE Cacio e pepe is one of my favourite simple pasta dishes, so when my co-author Thea and I started spiralizing vegetables like maniacs, we thought a courgette noodle version might be nice. We were right – it’s even more delicious than the original and so simple to make. SERVES 4 1 cup = 240ml (8fl oz) Ingredients 3 medium courgettes, spiralized 4 tablespoons olive oil 1 teaspoon freshly ground black pepper 1 cup finely grated Parmesan cheese salt Method In a large bowl, toss the courgette spaghetti with the olive oil and pepper. Add the cheese, toss to combine and season with salt to taste. SOCCA PIZZAS I call these ‘pizzas’ because I love to load them up with a bunch of different toppings, but socca, made from chickpea flour and little else, are really more like pancakes or thick crepes. Naturally gluten-free and wonderfully versatile, these are delicious topped with any number of ingredients. This is one of my favourite combos to get you started. Prep all the topping components in advance so you’re ready to assemble as the pizzas come out of the pan. Kids love to get involved in the assembly process. MAKES 6 PIZZAS 1 cup = 240ml (8fl oz) Ingredients 2¼ cups chickpea flour (gram flour) 2 tablespoons olive oil, plus more for frying 2 cups water salt toppings of your choice, for example pissaladière topping, below Method 1 To make the batter, whisk together the chickpea flour, olive oil and water and season with 2 big pinches of salt. 2 When ready to cook the pizzas, heat a 20cm (8in) nonstick frying pan over medium-high heat. Add 2 tablespoons or so of olive oil, pour in about 4 tablespoons of the batter and cook for 3-5 minutes, until the bottom is crispy and the top is almost set. Carefully flip the socca and cook for 1 minute more. 3 Transfer to a plate and dress with your desired toppings. Repeat with the remaining batter. PISSALADIERE SOCCA MAKES 2 SOCCA PIZZAS 1 cup = 240ml (8fl oz) Ingredients olive oil 1 medium onion, cut in half and thinly sliced 1 teaspoon fresh thyme leaves 1 garlic clove, thinly sliced 2 socca pancakes (see left) ½ cup cherry tomatoes 1-3 anchovies 5 niçoise olives, halved or sliced cracked black pepper Method Heat a little olive oil in a medium sauté pan. Add the onion, thyme and garlic and sauté until the onion is tender and sweet, about 10 minutes. Divide the onion between the socca pancakes. Add the cherry tomatoes to the pan and cook over high heat until beginning to blister. Top the onion with the blistered tomatoes, anchovies and olives, and season with cracked black pepper. CHOCOLATE TRUFFLES These are so easy to make and dangerously addictive. If you can’t find date syrup, use 2 tablespoons of agave nectar instead. MAKES 16 SMALL TRUFFLES 1 cup = 240ml (8fl oz) Ingredients ½ cup raw cacao powder or unsweetened cocoa powder (about 8 tablespoons) 2 tablespoons date syrup or agave nectar 2 tablespoons coconut oil, plus more as needed 2 pinches of Maldon or other sea salt ½ teaspoon vanilla extract 6 drops of liquid stevia 6 tablespoons chia seeds Method 1 Combine the cacao, date syrup, coconut oil, salt, vanilla and stevia in a medium bowl and use your hands to work it into a smooth mixture, adding a bit more coconut oil if needed. 2 Pour the chia seeds into a shallow dish. Form the cacao mixture into 16 balls and roll each one in the chia seeds. Chill in the fridge until ready to eat. FRESH PEACH MILKSHAKE Wonderfully refreshing and sweet, both of my kids scarf down these dairy-free milkshakes with zeal. Because peaches are the main ingredient, it’s important to use really good-quality fruit. If they’re out of season or you can’t track down really juicy ripe ones, use 1½ cups frozen peaches instead and add more oat milk as needed. SERVES 2 1 cup = 240ml (8fl oz) Ingredients 2 ripe peaches, pitted 1 cup non-dairy coconut ice cream 4 tablespoons oat or rice milk Method 1 Cut each peach into pieces, then blend everything in a high-powered blender until smooth. BLUEBERRY GRANOLA PARFAIT While a granola parfait doesn’t really require a recipe, we wanted to include it simply because it makes such a killer breakfast. I could eat this every morning. Or afternoon. Or evening, for that matter. Play around with different combinations of yoghurt and fruit, and sub in your favourite store-bought granola if you don’t have time to make your own. We’re addicted to the homemade one below. It’s slightly salty, slightly sweet, wonderfully crunchy and makes the whole house smell like Thanksgiving! SERVES 1 1 cup = 240ml (8fl oz) Ingredients ⅓ cup yoghurt 4 teaspoons honey 4 tablespoons fresh blueberries 4 tablespoons gluten-free granola, homemade (see method) or store-bought Method 1 In a small glass or jar, layer half the yoghurt, half the honey, half the blueberries and half the granola. Repeat. Eat right away or keep in the fridge for up to 24 hours. HOMEMADE GRANOLA Preheat the oven to 130C/250F/gas ½. In a large bowl combine: 2 cups gluten-free rolled oats; ½ cup buckwheat groats; 1 cup unsweetened shredded coconut; ½ cup walnut pieces, very roughly chopped; ⅓ cup coconut oil, melted; ½ cup maple syrup; 4 tablespoons hemp seeds; 1 teaspoon vanilla extract; 1 teaspoon coarse sea salt; ¼ teaspoon ground cardamom; ¼ teaspoon ground cloves. Mix well. Transfer the mixture to a large baking sheet and bake for 1 hour. Use a large spatula to break up the granola and return to the oven for 15 minutes. Let cool completely before eating. Extracted from It’s All Easy by Gwyneth Paltrow with Thea Baumann. Photographs Ditte Isager PRE-ORDER GWYNETH’S NEW BOOK FOR A SPECIAL PRICE Our recipes are from It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow with Thea Baumann, to be published by Sphere on Thursday, price £20. As well as Gwyneth’s personal introduction, advice on stocking the pantry and favourite basics, chapters include: First Thing; On the Go; Pick-me-ups; In a Pinch; Cozy Evenings; Summer Nights; Unexpected Guests and Something Sweet. To pre-order a copy for £16 (a 20 per cent discount) until 24 April, visit you-bookshop.co.uk or call 0844 571 0640; p&p is free on orders over £12. 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