Easy Food Magazine

Easy Food Magazine Easy Food is Ireland's number one food magazine. Let us know what you think!

Every issue contains a delicious mix of cooking tips, budget recipes, easy meal ideas and nutrition information.

✨ Our Christmas issue is on sale now ✨ Have you picked up your copy yet? What's your favourite recipe? Let us know in th...
24/11/2025

✨ Our Christmas issue is on sale now ✨ Have you picked up your copy yet? What's your favourite recipe? Let us know in the comments below 👇👇

21/11/2025

In collaboration with , we’ve created a cookie that brings all the comfort of a cinnamon roll in one bite. 🤎✨
Soft, spiced and gooey in the middle — the kind of bake that makes chilly autumn days instantly better. 🍂☕

👇 Gooey cinnamon roll cookies
Makes 16

Cinnamon sugar mix:
• 55g Siúcra dark brown sugar
• 1 tbsp cinnamon
• 2 tbsp butter
• 1 tsp flour
• ½ tbsp treacle

Cookies:
• 180g plain flour
• ¾ tsp baking soda
• ½ tsp salt
• 115g butter
• 150g Siúcra Caster Sugar
• 1 large egg + 1 yolk
• 3 tsp cinnamon
• 2 tsp vanilla extract

✨ Bake until golden at the edges and soft inside.
👉 Tap the link in bio for the recipe.

This veggie curry is hearty, wholesome, quick to make and goes down an absolute treat. Definitely one to add into your w...
20/11/2025

This veggie curry is hearty, wholesome, quick to make and goes down an absolute treat. Definitely one to add into your weekly dinner rotation!

Check out the recipe on easyfood.ie (link in bio)

14/11/2025

We’ve joined forces with to turn flaky croissant dough into the dreamiest autumn bake. 🥐✨
Filled with almond frangipane and topped with flaked almonds, these golden cruffins are pure weekend indulgence — and they smell as good as they taste! 🍂💛

👇 Almond croissant cruffins
Makes 8

Frangipane:
• 100g butter
• 120g Siúcra Caster Sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 tsp almond extract
• 125g ground almonds
• ½ tsp salt

Cruffins:
• 700g croissant dough (2 packs)
• 25g Siúcra Brown Sugar
• ½ tsp cinnamon
• 30g butter
• 1 egg (for eggwash)
• Flaked almonds

✨ Bake until golden, dust with Siúcra sugar and enjoy warm — flaky perfection!
👉 Tap the link in bio for the recipe.

12/11/2025

Craving some homemade cinnamon rolls? We've got you covered with this foolprood recipe! The dough comes together seamlessly, with a fuss-free filling of butter, brown sugar and cinnamon and a tangy cream cheese icing slathered on top – delish 😋

Check out the recipe on easyfood.ie

This weather definitely calls for some comfort food! Say hello to our Sweet Potato Lasagne 👋 A family favourite which is...
11/11/2025

This weather definitely calls for some comfort food! Say hello to our Sweet Potato Lasagne 👋 A family favourite which is great for batch-cooking and freezes beautifully. Check out the recipe below 👇👇

For the ragù
2 tbsp olive oil
700g beef mince
Salt and black pepper, to season
1 onion, finely diced
1 large carrot, finely chopped
1 celery stick, finely chopped
3 garlic cloves, finely chopped
100g pancetta, diced
1 tsp thyme, dried or fresh
1 tsp dried oregano
4 tbsp tomato purée
150ml red wine (optional)
2 x 400g tins of chopped tomatoes
400g tomato passata
300ml beef stock

For the white sauce
100g butter
100g plain flour
1L whole milk
50g Parmesan, grated
100g cheddar cheese, grated
Pinch of nutmeg

To assemble
2 large sweet potatoes, sliced into thin slices
Baby spinach leaves
100g Parmesan, grated
125g mozzarella, grated

To serve
Green salad
Garlic bread

1. Heat half the oil in a large pan or dish with a lid over a medium-high heat, and fry the mince for 10 minutes until fully browned; use a wooden spoon to break it up as you go. Season with salt and pepper, remove from the pan and set aside.
2. Add the remaining oil to the pan and tip in the veg and pancetta. Cook for 10 minutes until the onion has softened. Turn up the heat and cook for three more minutes or until the pancetta begins to brown.
3. Add the herbs, tomato purée and browned meat back to the pan. Stir to combine.
4. Add the wine and simmer until it evaporates.
5. Add the chopped tomatoes, passata and stock.
6. Give everything a good stir and reduce the heat to low. Leave to simmer for about one hour, or until thickened and reduced,
stirring occasionally.
7. While the ragù cooks, make your white sauce. Melt the butter in a large pot over a medium-high heat. Once melted, add the flour and quickly whisk into the butter.
8 Add about one quarter of the milk and whisk quickly to combine. As soon as it has combined, add another quarter of the milk. Repeat until the milk is used up; you may need more or less depending on how thick you want the sauce.
9. Reduce the heat to low and add the cheese, whisking until melted. Season
to taste.

Rest of the recipe is in the comments 👇👇

07/11/2025

This one’s for the cookie lovers! 🍪✨

Together with , we’ve baked up the ultimate autumn treat — white chocolate, pistachios and crushed cornflakes for the perfect balance of crunch and chew. So good, you might not want to share. 😉

👇 Dubai chocolate-inspired cornflake cookies
Makes 10

• 115g butter, cubed
• 80g Siúcra Caster Sugar
• 80g Siúcra Light Brown Sugar
• 200g white chocolate, roughly chopped
• Handful of pistachios, shelled
• 2 handfuls of crushed cornflakes
• 100g self-raising flour
• 200g plain flour
• ¼ tsp salt
• ¼ tsp bicarbonate of soda
• 1 tsp baking powder
• 1 large egg + 1 yolk

👩‍🍳 Chill the dough before baking for that chewy, gooey texture!
✨ Full recipe via link in bio.

02/10/2025

Cooler days, but still craving something sweet & nourishing.

These frozen raspberry clusters are made with naturally sweet raspberry jam thickened using Linwoods Cold Milled Flaxseed, then coated in creamy vanilla yoghurt. A simple make-ahead snack that’s refreshing, wholesome & packed with feel-good fibre.

Follow for more recipe inspo.

Raspberry Flax Jam Yogurt Clusters
Makes 4–6 clusters

Ingredients
• 150g frozen raspberries
• 1 tbsp maple syrup
• 3 tbsp Linwoods Cold Milled Flaxseed
• 200g vanilla plant-based yogurt

Method
1️⃣ Add the frozen raspberries to a microwave-safe bowl and gently heat for 30 seconds to 1 minute, until defrosted and soft.
2️⃣ Stir in the maple syrup and Linwoods Cold Milled Flaxseed, mixing well to combine. Let the mixture sit for 10 minutes to naturally thicken into a jam-like consistency.
3️⃣ Line a baking tray with parchment paper. Spoon 4–6 mounds of the raspberry flax jam onto the tray and place in the freezer for at least 2 hours, until fully frozen.

Our new issue of easyFood Magazine is a love letter to comfort food, effortless entertaining and cosy bake-shop sweet tr...
11/09/2025

Our new issue of easyFood Magazine is a love letter to comfort food, effortless entertaining and cosy bake-shop sweet treats to tuck into on lazy Sunday mornings.

Pick up your copy today in all good supermarkets and newsagents across the country for endless recipe inspo!

Squeeze the last out of the summer & make this most of those last Irish summer strawberries with this Frozen Berry Chees...
22/08/2025

Squeeze the last out of the summer & make this most of those last Irish summer strawberries with this Frozen Berry Cheesecake! 😍🍓

300g strawberries, plus extra to serve
250g raspberries, plus extra to serve
1 tsp vanilla extract
170g honey
90g porridge oats
40g ground almonds
50g unsalted butter, melted
500g Greek yoghurt

🍓In a saucepan over a medium heat, combine the strawberries, raspberries, vanilla and 140g of the honey. Cook for 10 minutes, stirring occasionally, until the fruit has softened. Set aside to cool slightly.
🍓 In a food processor, add the oats, ground almonds, melted butter and remaining honey. Pulse for 30 seconds or until the mixture comes together in clumps. If the mixture is too sticky, add a more oats and pulse to combine.
🍓 Line a 20cm round tin with non-stick parchment paper.
Add the oat mix to the tin and use the back of a spoon to press down in an even layer. Allow to set in the freezer while you make the topping.
🍓 To a clean food processor, pour in the cooled berry mixture. Blitz until completely smooth. Pour into a mixing bowl, reserving about two tablespoons.
🍓Add the yoghurt to the mixing bowl and stir until combined. Remove the tin from the freezer and pour in the yoghurt mixture.
🍓 Use a teaspoon to swirl over the reserved berry mixture, to give a ripple effect.
Freeze for at least four hours, or overnight if possible.
🍓 Remove from the freezer 15-20 minutes before serving to soften slightly, then remove from the tin and decorate with a few fresh berries.

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11 ways Easy Food September will make you smile

We’re excited to share the latest edition of Easy Food with you, packed with over 70 inspiring recipes to take you through September and beyond. Read on to find out what treats we have in store this time…

1. Green machine

We adore broccoli, but even if you’re not a fan, we reckon we’ll still be able to tempt you with the dishes we’ve been concocting this month. Golden, crunchy broccoli fritters? Sweet and spicy bang bang broccoli? Cheesy, creamy broccoli-stuffed chicken? YES. Enjoying your veg has never been so easy.

📷You can’t help but be tempted by these crisp broccoli fritters.