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Woman & Home Feel Good FoodWoman & Home Feel Good Food

Woman & Home Feel Good Food

August 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.

Land:
United Kingdom
Sprache:
English
Verlag:
TI-Media
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ABONNIEREN
CHF 14.13
4 Ausgaben

IN DIESER AUSGABE

access_time1 Min.
editorial

Hopefully, the sun is beaming down as you leaf through our recipes for dreamy ice cream sandwiches, meringue kisses and spicy burgers. But – like a glorious tarte Tatin – the food world operates in mysterious, upside-down ways. As we go to press, the food team are hot-footing it about town attending all the Christmas shows to find out which supermarket will have the best mince pies, cakes, turkeys and glazed hams this year. It makes the notion of summer dieting especially difficult when every public relations firm in town is bombarding our kitchen with chocolate selection boxes and trifles. But we get out our spoons, tuck in and soldier on! Thank goodness, then, for our slimmer dinners special starting on pages 70, which proves it is possible to keep the elasticated trousers at bay…

access_time3 Min.
meet our chefs

Pam Corbin Pam the Jam has been making preserves for as long as she can remember and for more than 20 years her passion has also been her business. As well as judging at The World’s Original Marmalade Awards in the Lake District, she works closely with the team at River Cottage. She is the author of Preserves and Cakes, both of which are part of the River Cottage Handbook series, as well as contributing to the River Cottage A-Z. It’s safe to say that what Pam doesn’t know about jam isn’t worth knowing. Gregg Wallace, Chris Bavin and Jo Scarratt-Jones Gregg Wallace is a writer, media personality and former greengrocer. He is best known for co-presenting MasterChef. Gregg was born in Peckham, south-east London. He has a sweet tooth and rarely says no to…

access_time2 Min.
what’s in season

✢ BEETROOT With a range of varieties from golden to candy, this vibrant vegetable will liven up many a late-summer salad. ✢ BLACKBERRIES These little beauties are in abundance, so forage to your heart’s content. If you can resist scoffing them on the walk home, preserve in jam or freeze for a year of crumbles! ✢ CAULIFLOWER Cauliflower has become known as a great carb alternative used to make cauli-rice and healthy pizza bases. It’s also delicious roasted or a crunchy addition to curries and salads. ✢ CELERIAC Similar in flavour to its relative celery, celeriac is lovely roasted, mashed or raw and grated with mayo, mustard and lemon juice as remoulade. ✢ FENNEL If you like liquorice, this is the one for you – with its strong aniseed flavour it can be roasted, braised, steamed or eaten raw. ✢…

access_time1 Min.
courgette and basil fritters with horseradish dip

Makes 12-14 • Ready in 15 mins for the dip: ½ x 300ml carton soured cream2tbsp mayonnaise1-2tsp horseradish sauce2tbsp freshly chopped basil for the fritters: 100g plain flour2 large eggs, beaten4tbsp milk2 courgettes, grated2tbsp freshly chopped basil2-3 red chilli, deseeded and finely chopped1-2tbsp olive oil 1 To make the dip, tip the soured cream into a bowl and beat in the rest of the ingredients. Season to taste with salt and pepper. Keep dip chilled until serving. 2 To make the fritters, sift flour into a bowl and add salt and pepper. Whisk in the egg and milk to give a smooth batter. Stir in the grated courgette, basil and chilli. 3 Pour a little of the oil into a frying pan and use kitchen paper to spread it over the surface and heat it. Spoon tablespoonfuls…

access_time1 Min.
stuffed courgettes

Serves 6 • Ready in 1 hr 20 mins 6 large courgettes1tbsp olive oil, for frying1 large onion, finely chopped4 garlic cloves, crushed250g minced pork250g minced beef2tbsp tomato purée3 sprigs fresh thyme1tsp dried oregano330ml lager2tsp cornflour1 egg yolk125ml cold milk100g breadcrumbs 1 Cut the courgettes in half lengthways, scoop out the flesh and chop it finely. 2 Heat the oil over a medium heat and add the onion, garlic and courgette flesh. Cook until soft and golden. Add all the meat, tomato purée, thyme and oregano, and season. Cook for about 10 mins – stir for the first 2 mins to break up the meat. When the meat is cooked, pour over the beer and simmer for 30 mins to allow the liquid to reduce down. 3 In a bowl, add the cornflour and…

access_time1 Min.
thai prawn and coconut soup with courgette noodles

Serves 4 • Ready in 25 mins for the curry paste: 1 shallot1 lemongrass stalk2 chillies3 garlic cloves2.5cm piece of ginger2tbsp tomato purÉe1tsp ground cumin1tsp coriander seeds3tbsp fish sauce1tsp shrimp paste1tsp palm sugar (or use caster) for the soup: 400ml coconut milk500ml chicken stock a handful chopped fresh basil leaves300g cooked prawns2 courgettes2 limes you will need: a food processor 1 To make the curry paste, chop the ingredients roughly and process them into a paste using a blender. In a large saucepan, heat the paste with a splash of neutral oil until it sizzles and releases its flavours. 2 Pour in the coconut milk and chicken stock and bring to a light simmer. Add the basil leaves (reserve a few for serving) and the prawns to heat them through. Taste for seasoning. 3 Spiralise the courgettes, divide them…

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