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Woman & Home Feel Good FoodWoman & Home Feel Good Food

Woman & Home Feel Good Food

February 2019

Published by Time Inc. (UK) Ltd Woman & Home Feel Good is the only wellbeing and fitness title that offers women of any age, any shape, any fitness level, the inspiration to feel fabulous every day. Simple changes that fit real life are the prescription to make the most of your looks, feel younger, fitter, and slimmer, reduce stress, get more vitality and live a healthier life. The magazine is divided into sections focusing on wellbeing, beauty, diet, fitness, health and ‘inner you’ and is packed with tips, expert advice and best buys.

Country:
United Kingdom
Language:
English
Publisher:
Time Inc. (UK) Ltd
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4 Issues

IN THIS ISSUE

access_time1 min.
editorial

Is it just me or could we all do with a bit of cheering up in February? The joys of Christmas are now long gone, but spring still feels miles away. So if Gennaro Contaldo’s oozy strawberry tiramisu trifle (p48), doesn’t bring a smile to your face, how about whipping up a sunny clementine risotto (p10)?We also have options for those brave souls who are still sticking to a New Year’s health kick, including a recipe from The Body Coach Joe Wicks (p30), while our Eat Smart section (p68) proves there’s no need to go hungry for health. Plus treat yourself to the rainbow bright cake on our cover. Packed with fruits and superfoods, it’s about as virtuous as a sweet treat can get. You really can have your…

access_time1 min.
click online

Romance yourself on Valentine’s Day with this quick and easy melting chocolate pud. Find this and more at womanandhome.com/recipes ■…

access_time3 min.
meet the contributors

Anna Jones Anna Jones is a cook, food writer and stylist. One grey, late-for-the-office day, she decided to quit her day job after reading an article about following your passion. Within weeks, she was signed up to Jamie Oliver’s Fifteen apprentice programme. She went on to be part of Jamie’s food team. She has also worked with other well-known chefs, such as Henry and Tom Herbert (The Fabulous Baker Brothers), Stevie Parle and Antonio Carluccio, and has cooked for royalty, politicians and LA school children alike. She lives, writes and cooks in Hackney, East London. The Modern Cook’s Year (Harper Collins, £26) Greg and Lucy Malouf Greg Malouf is widely acknowledged as the master of modern Middle Eastern cooking and…

access_time2 min.
what’s in season

✢ PARSNIPSSweet and fragrant, parsnips deserve to be so much more than an afterthought to a roast dinner. Cook them down with curry powder and blitz into a creamy soup, or shave thinly and coat in oil before crisping in a hot oven for a moreish snack.✢ KALEPacked with folate, antioxidants, vitamin C, iron and calcium, this leafy green veg is the perfect cold-buster. Stir-fry with garlic and other veggies for a quick and tasty meal.✢ BLACK TRUFFLESAs one of the most expensive mushrooms in the world, black truffles are a sought-after ingredient. Happily, a little goes a long way. Left inside a box of eggs they’ll perfume the insides through the shell for delicious scrambled eggs without having to lessen your supply.✢ LEEKSLook beyond soup with these beauties…

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smoked chicken and clementine salad

4erves 4 • Ready in 15mins 3 clementines 4tbsp extra virgin olive oil ½tbsp lemon juice 300g smoked chicken, torn into bite-size pieces 2 red chicory or radicchio heads, trimmed, separated into leaves handful of watercress, any tough stalks removed 2 heaped tbsp pomegranate seeds 3 spring onions, trimmed and finely sliced 1 Use a sharp knife to pare the skin from the clementines and slice the flesh into thin rounds. Squeeze any remaining juice from the clementine skins into a bowl and stir in the olive oil, lemon juice and a little salt and black pepper. 2 Arrange the clementine slices, chicken, chicory and watercress on serving plates. Scatter with pomegranate seeds and spring onions and spoon the dressing over. Per serving: Cals 258,…

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panettone french toast and quick clementine marmalade

4erves 4-6 • Ready in 35mins for the marmalade: 4 clementines, peeled, seeds removed rind of 1 lime, very thinly sliced 50ml fresh apple juice for the French toast: 4 large eggs 150ml milk 1tsp vanilla paste 1 panettone, cut into 4 slices, then halved lengthways 2tbsp butter to serve: 250ml natural yogurt a light drizzle of maple syrup 50g walnuts, chopped 1 For the marmalade, put the clementine segments, lime rind and apple juice in a small saucepan. Bring to the boil then lower the heat and simmer for 10mins until it starts to thicken. Leave to cool slightly while you make the French toast. 2 In a large mixing bowl, whisk the eggs…

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