Comida & Vinho
Food To Love

Food To Love April 2019

Food To Love magazine is all about food; Learn how to make, bake, cook and create it. Full of seasonal, scrumptious recipes, Food To Love magazine provides hints and tips to help readers cook with confidence. Having a magazine subscription to Food To Love magazine is a great way to guarantee you never miss an issue, and you’ll save money on the shop price too.

United Kingdom
Back issues only
Ler Mais

nesta edição

1 minutos

Hello and welcome to an issue packed with the joys of this feasting tradition, second only to Christmas, in our eyes. So let’s start as we mean to go on, shall we? We have chocolate creations to tempt all sweet-toothed people out there; plus savoury hot cross bun ideas that will have you pleading for more! But it’s not all about the sumptuous sundries. We have two crowd-gathering three-course roasts on offer. One for if the weather allows you to head alfresco, and the other one perfect for a cold and gloomy weekend gathering. Lastly, let’s not forget the days in between, and this issue our regular feature, Meat-free Monday, gives you some top lunching options – time to step away from that lacklustre ham sandwich meal deal! So whatever the…

3 minutos
8 dressings, dips & sauces

1 OREGANO VINAIGRETTE PREP TIME 5 MINUTES MAKES 125ML (½ CUP) Place 80ml (⅓ cup) olive oil, 2 tablespoons red wine vinegar, 1 clove crushed garlic and 1 tablespoon finely chopped fresh oregano in a screw-top jar; shake well. Season to taste. SERVING SUGGESTION Serve with grilled fish, halloumi, goat’s cheese or greek salad. VARIATION Use white wine vinegar and lemon thyme instead of red wine vinegar and oregano. Serve with salad. 2 MUSTARD MAYONNAISE PREP TIME 5 MINUTES MAKES 125ML (½ CUP) Combine 100g (⅓ cup) mayonnaise, 2 teaspoons wholegrain mustard and 1 tablespoon lemon juice in a small bowl. Season to taste. SERVING SUGGESTION Serve with burgers, beef, or chicken schnitzel. VARIATIONS To make aïoli, stir two crushed cloves of garlic into mayonnaise and add a squeeze of lemon juice; add salt to taste. 3 RED WINE VINEGAR DRESSING PREP TIME 5 MINUTES…

3 minutos
fuel the fire

MALTED MALLOW S’MORES CAKE PREP + COOK TIME 2 HOURS (+ COOLING & REFRIGERATION) SERVES 12 • 185g butter, chopped, softened• 1 teaspoon vanilla extract• 165g (¾ cup) brown sugar• 110g (½ cup) caster sugar• 3 eggs• 150g (1 cup) plain flour• ¾ teaspoon baking powder• ½ teaspoon bicarbonate of soda• 200g uniced malt biscuits• 180ml (¾ cup) buttermilk• 1 tablespoon cornflour, to dust MARSHMALLOW • 500g (2¼ cups) caster sugar• 350g (1 cup) liquid glucose• 180ml (¾ cup) water• 42g (¼ cup) powdered gelatine• 180ml (¾ cup) water, extra• 1 tablespoon vanilla extract GANACHE • 300ml single cream• 500g dark chocolate, chopped coarsely 1 Preheat oven to 180°C/160°C fan. Grease two 20cm springform pans; line the bases and sides with baking paper. 2 Beat butter, extract and sugars in a large bowl with an electric mixer until…

7 minutos
the vegan kitchen

COCONUT YOGHURT PREP + COOK TIME 15 MINUTES (+ STANDING & REFRIGERATION) MAKES 1.2 LITRES (4¾ CUPS) You’ll need to start this recipe three days ahead to allow time for fermentation. The yoghurt mixture is poured into sterilised jars to set. Before you start this recipe, see information on sterilising jars below. • 30g (¼ cup) tapioca flour• 800ml canned coconut milk (see tip)• 400ml coconut milk• 3 probiotic capsules• 1 tablespoon pure maple syrup• fresh fruit and edible flowers, to serve (see serving ideas) 1 Sterilise jars (see cook’s notes). 2 Whisk tapioca flour and 60ml (¼ cup) of the coconut milk in a small bowl until smooth and combined. 3 Pour tapioca mixture into a medium saucepan; whisk in remaining coconut milk and the coconut cream until combined. Stir mixture over low heat for…

1 minutos
top tips

Buckwheat is gluten-free and high in protein; available at health food stores and supermarkets. You can replace puffed quinoa and buckwheat with puffed rice. Any dried fruit would work well. Try to buy sulphate-free dried fruit that has no added sugar. Freeze-dried pomegranate seeds are available from some supermarkets and health food stores. You can replace rolled barley with extra rolled oats. You can replace the amaranth with chia seeds. The Crunch will keep in an airtight glass jar or container for up to one month. Breakfast pots are best made the night before. They will keep for up to three days in the fridge. Vanilla bean powder is made from ground whole vanilla beans. You can use 1 teaspoon vanilla bean paste if unavailable. Decorate the pots with heart-shaped chocolates, if you like. You can also use…

5 minutos
meat-free monday

FALAFEL SCOTCH EGGS WITH GREEN TAHINI PREP + COOK TIME 30 MINUTES (+ REFRIGERATION) SERVES 4 This recipe is protein-rich and high in fibre. • 400g can chickpeas, drained, rinsed• 400g can cannellini beans, drained, rinsed• 40g (¼ cup) plain flour• 2 spring onions, chopped• 1 tablespoon ras el hanout• 4 free-range eggs• 50g (¼ cup) sesame seeds• vegetable oil, to shallow-fry• 2 baby cos lettuces (180g), quartered• 250g heirloom cherry tomatoes, halved GREEN TAHINI • 15g (1 cup) chopped fresh mint• 140g (½ cup) greek-style yoghurt• 60ml (¼ cup) lemon juice• 70g (¼ cup) tahini• 1 tablespoon cider vinegar• ½ small clove garlic, crushed 1 Process chickpeas, cannellini beans, flour, spring onion and ras el hanout to form a coarse paste. Season. Refrigerate for 30 minutes or until firm. 2 Meanwhile, place eggs in a small…