Comida & Vinho
Food To Love

Food To Love May 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

It’s time to start indulge in the much-loved ingredients that enjoy a spell of basking in the sun. From strawberries to tomatoes, no matter what the summer ahead brings, you know these little bursts of flavour will add a ray of sunshine to meals, from midweek family fare to desserts to delight – strawberry tiramisu, anyone? And as we gear up for the alfresco meals that lie ahead, it’s time to start practising with our picnic feature, which sets out to feed eight hungry mouths in the great outdoors. Everyone loves an Indian meal, so why not give them something extra, with our feature on Asian pickles, breads and relishes, that also make great gifts as well as sundries, alongside that biryani on curry night... So enter this issue with hope…

1 minutos
hooray for herbs

HOW TO CHOOSE HERBS The ideal way to choose herbs, if you want to guarantee seasonal freshness, is to pick them from your own garden, hanging baskets, window box or pot growing close to your kitchen. Failing that, you’ll also find a good range of fresh herbs year round at your supermarket or greengrocer. Some herbs are perennials (grow all year-round), such as sage and rosemary, and some are annuals (only live for one season, usually summer), such as basil and coriander. Most herbs are available all year round, thanks to ready imports and hydroponic greenhouse growing, where plants are grown in a water and mineral nutrient solution rather than soil. However, local seasonal herbs tend to have the best flavour. Q I don’t always have access to fresh herbs. How can I replace…

1 minutos
how to store herbs

FRESH Place bunches of herbs into a large glass of water, away from heat, overnight. If you plan to keep them longer, wrap a piece of folded paper towel around the end of the stems, wet it, then enclose loosely in a plastic storage bag and refrigerate. DRIED You need to keep dried herbs stored away from heat or light in airtight packages or containers. It’s not a good idea to store them in the refrigerator – taking them out into a warm kitchen and then returning them to the fridge can cause condensation to form in the pack and ruin the contents. All dried herbs deteriorate over time, and will have to be replaced after a year.…

8 minutos
strawberry fields

Once only thought of as a sweet treat, this all-rounder berry is also a great addition to salads. Well known for its stunning vibrant red colour, unique aroma and juicy sweetness, the strawberry is perfect for cooking on any budget. BUYING Look for whole strawberries without any soft or discoloured patches. Leaves should be bright green and crisp. Always check bases of punnets for any excess liquid - this is a sign that the strawberries are very close to their use-by date and, if possible, avoid buying. Strawberries should have a nice aroma – refuse any fruit that smells slightly fermented. STORING You can keep whole strawberries in their punnet, or remove from punnet and place on a plate lined with paper towel, in the fridge for up to two days. Once sliced, use…

2 minutos
make-ahead magic

TOMATO & GOAT’S CHEESE TART PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 8 Nutty brown rice and sesame seeds replace flour to form a delicious crust for this tangy cheese and heirloom tomato tart. It’s perfect for coeliacs. • 500g packaged ready-cooked brown basmati rice• 50g sesame seeds• 120g finely grated parmesan• 3 eggs• 1 teaspoon sea salt flakes• 500g ricotta• 150g soft goat’s cheese• 60ml whole milk• 1 tablespoon wholegrain mustard• 1 clove garlic, chopped finely• 400g mixed baby heirloom tomatoes, halved• 2 tablespoons small fresh basil leaves• 1 tablespoon extra virgin olive oil• 2 teaspoons balsamic vinegar 1 Preheat oven to 2000C/1800C fan. Grease a 24cm springform pan. 2 Process rice, seeds and half the parmesan until rice is finely chopped. Add 1 egg and half the salt; process until mixture…

1 minutos
foodie news

Adventurous breakfasts Kids love sweet stuff, so curb the amount you give them at breakfast with Lizi’s Adventurer’s Granola Crispies, which have 3.5g of sugar per 30g serving. Choose from strawberry or banana and, with over 6g of fibre per 100g, you know you’re getting some goodness into them. Asda, Sainsbury’s and Ocado, £2.80 (400g). Life is an animal Being gluten and lactose free doesn’t stop the Bahlsen Zoo Imagination biscuits being incredibly more-ish for all the family. They got five grown-ups through a long meeting, so appeal to all ages. We loved the subtle coconut flavour that came through. Try using them as fun toppers for iced cupcakes. Tesco, £1.79 (100g). Soy delicious Although most soy sauces are made from the soy bean (spoiler alert), the process of making it into soy sauce includes wheat. So…