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Good Housekeeping UK

Good Housekeeping UK November 2018

Good Housekeeping Magazine gives you the best recipes, health advice, beauty and fashion expertise, consumer testing reports, great ideas for your home and real life inspirational stories. It is the one magazine you can always trust for expertise and tireless attention to detail delivered in a positive and accessible way which gives readers direct access to “the best of everything”.

Land:
United Kingdom
Taal:
English
Uitgever:
Hearst Magazines UK
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12 Edities

in deze editie

2 min.
our best is always good enough…

I hope you’ll agree there’s some great reading in this issue, but I’d particularly like to highlight one feature – our We’re At The Top Of Our Game interviews (p48) with three women who are leaders in their respective fields. I think each story about their routes to the top is fascinating, while their warmth, openness and honesty is refreshing. ‘My best has to be good enough,’ says City trailblazer Helena Morrissey, who confesses ‘combining motherhood and a career hasn’t been plain sailing’. She acknowledges that she doesn’t have all the answers and makes no apology for being a ‘feminine’ leader. ‘I try to build consensus, be empathetic and listen to others,’ she says. I think a lot of us women can identify with the experiences of Helena, as well as…

2 min.
worth sharing write, email, facebook or tweet

Q. What’s your guiltiest pleasure? A. When the house is empty I play Eighties music really loudly. I’ll sing along to it at the top of my voice while dancing around like a mad woman. Just bliss! KATHY REES Pinching toiletries from the hotels I stay in… MEGAN O’ LEARY Trying as many different types of gin as I can! CLARE HORNE Getting up early in the morning and buying a loaf from the bakers and taking it straight home where I cut off the warm crust and spread it liberally with butter! JANET SIMMS Having an afternoon nap! They keep me going. JOANNA PRICE Home improvement TV shows, although I’m perfectly happy with the house I have! CLARE FOSTER It has to be a tin of cream of tomato soup, egg mayo sandwiches, a bag of Hula Hoops and a Snickers bar! SHONA…

1 min.
good ideas for november

COMPILED BY: AMANDA MARCANTONIO, CAROLYN BAILEY, JAMES CUNNINGHAM, GILLIAN DAVIES, GABRIELLA ENGLISH, REBECCA HULL, ALICE SHIELDS…

10 min.
‘my secret recipe for staying young… happiness!’

“At my age, you don’t expect to fall in love again, so I’ve been really lucky” founder of a cookery school, restaurateur of a Michelin-starred restaurant in London, businesswoman, cookery writer, journalist, presenter and novelist, Prue Leith has spent her life being incredibly busy – and has managed to do it all with a smile on her face. Much like her choice of clothing, South African-born Prue, 78, has had a colourful life. Aged 21 she fell in love with the husband of her mother’s best friend, Rayne Kruger, and they went on to have two children – a son, Danny, and their adopted daughter, Li-Da. Rayne died in 2002, and since 2016 she’s been married to former fashion designer John Playfair, who’s seven years her junior. With seven novels, 12 cookbooks and…

2 min.
prue’s ingredients for being happy

WHAT MAKES YOU LAUGH? Paul Hollywood. He’s just wicked. In the first series I was very nervous that I wouldn’t remember the names of the bakers. Just as we were going into the tent to speak to them, I said, ‘I hope that is James and not Peter,’ and he told me it was Peter. So of course I go in and I say, ‘Peter, tell us about your…’ and everybody burst out laughing. He’s a real prankster. FAVOURITE HOLIDAY DESTINATION? Cape Town. There’s nothing like being on the top of an African mountain or beach. DREAM DINNER PARTY GUESTS? Sandi Toksvig – I’ve known her for a long time. All four of us [from GBBO] had the most hilarious and wonderful Christmas Sunday lunch last year, Danish style. I’d also invite Joanna Lumley as…

4 min.
a taste of prue

SLOW ROAST SHOULDER OF LAMB WITH ANCHOVY ‘This recipe couldn’t be easier. It’s just a question of putting all the ingredients in a large roasting tin and letting the oven do the work. When cooked, the lamb should be so tender that it can be pulled apart with a fork. Serve with the celeriac mash to make the whole thing into a feast.’ Serves 6 generously ♦ 1 shoulder of lamb, about 2.5kg (5½lb) bone in♦ 100g (3½oz) anchovy fillets in oil, 60g (2½oz) drained weight♦ 2 red onions, each cut into 6 segments♦ 2 large carrots, sliced into 2.5cm (1in) rounds♦ 3 or 4 sprigs of rosemary♦ 2 x 400g tins chopped tomatoes♦ 2-3 fresh bay leaves♦ 500ml (17fl oz) red wine♦ 1 celeriac, about 900g (2lb), peeled and cut into 3-4cm…