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Woman & Home Feel Good FoodWoman & Home Feel Good Food

Woman & Home Feel Good Food Autumn 2018

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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CHF 14.32
4 Ausgaben

IN DIESER AUSGABE

access_time1 Min.
editor

As the long warm days come to an end, we’re shifting our enthusiasm to a more indoors style of cooking. Comfort comes in the form of afternoons spent baking delicious treats, and our inspiration for weekend feasts will take care of everything you need for a long, lazy lunch (or dinner). Our wine ideas will help out any buying dilemma for these occasions too. We love adding a bit more spice to the pot – with the trend of Middle Eastern food still raging on, it’s a joy to try new flavour combos. Weekdays require something easy to put together but packed full of delicious, nutritious flavours. Darina Allen has been a mentor of mine (and many a fellow cook) since I trained at her Ballymaloe Cookery School. The ethos of…

access_time3 Min.
meet our   contributors

Chantelle Nicholson originally from new Zealand, Chantelle nicholson trained as a lawyer, before discovering her passion for food. she moved to england in 2004 to work at the savoy Grill and is now the multi-award-winning chef patron at tredwells and Group operations director for Marcus Wareing Restaurants. she has co-authored Marcus’s cookery books and in 2015 worked with him consulting on the movie Burnt. Planted is Chantelle’s first solo cookbook, where she shows you how to cook delicious vegan dishes using seasonal plant-based ingredients. Darina Allen Darina Allen is Ireland’s best-known cook and a bestselling author of several books who also presented nine series of her cookery programme, Simply Delicious . She is a passionate and committed teacher, and established Ballymaloe Cookery School in 1983 in Shanagarry, County Cork, situated on an organically…

access_time2 Min.
autumn in   season

✢ Artichokes a fresh artichoke, properly prepared and served with hollandaise, is a memorable culinary experience. the best come from france – look for tightly packed, crisp green or purple globes that feel heavy for their size. ✢ BlAckBerries the perfect late summer fruit to use in crumbles, cheesecakes or even make into your own jams and compotes. a simple snack of a blackberry is both healthy and delicious! ✢ cABBAge Whether you’re buying red, savoy or white cabbage, make sure it’s bright with crisp leaves. shredded cabbage can be used in much more than coleslaw. try stir-frying green cabbage with chilli, garlic and soy for an easy asian-inspired side. ✢ cAuliflower Roasted cauliflower makes a great addition to salads. blitz it to make a low-carb rice alternative. bake a whole head of cauliflower in a rich…

access_time3 Min.
beetroot

Spicy beetroot relish save a jar of relish for the christmas turkey! easy/Prepare ahead • Ready in 50 mins • Makes 800g 300ml red wine vinegar300g golden caster sugar 1 red chilli, deseeded and chopped3 red onions, chopped 2tsp sea salt 3 garlic cloves, crushed30g root ginger, grated800g beetroot, coarsely grated you will need sterilised jars 1 Heat the vinegar and sugar until the sugar is dissolved. add all the remaining ingredients. 2 bring to the boil, then simmer for 40 mins. pour into sterilised jars. Beetroot tabbouleh Beetroot brings an amazing colour and depth of flavour to this simple dish. easy/Prepare ahead • Ready in 15 mins • Serves 6 90g bulgar wheat 175ml Knorr Vegetable stock Pot 4tbsp lemon juice 4tbsp extra virgin olive oil 150g beetroot, grated 2tbsp chopped parsley 2tbsp mint leaves, torn 2 tomatoes, chopped 3…

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sage and shallot tart

Easy • Ready in 1 hr • Serves 4 1.2kg banana shallots, peeled and halved lengthways 3 tablespoons vegetable oil ½ bunch of thyme 2 tablespoons balsamic vinegar 200ml non-dairy milk 2 tablespoons non-dairy butter 200ml vegetable stock 200g mixed kale 1 sheet (320g) ready-rolled vegan puff pastry 1 teaspoon non-dairy butter, melted ½ bunch of sage 100g fresh cobnuts, peeled and roughly chopped 1 finely slice 400g of the halved shallots. Heat 1 tablespoon of the oil in a large saucepan and, when hot, add the sliced shallots and thyme and season well. Cook over a medium heat until the shallots begin to caramelise. 2 When they are a deep golden colour, which will take about 20 minutes, add the balsamic vinegar and mix well. Cook for a further 4 minutes until…

access_time9 Min.
a touch of spice

Bring everyday recipes to life – Peri-peri rainbow wraps and Turmeric chicken with couscous Only one pot required! Autumn all-in-one chicken, and Sweet potato, squash and lentil casserole Red fruit sorbet with mulled wine spices brings an aromatic punch to pudding gluten & DAIRY fRee North African vegetarian soup this is rich and hearty, perfect for a cold day and packed with all your vital veggies. easy/Prepare ahead/ Freeze • Ready in 40 mins • Serves 6 2tbsp vegetable oil 1 onion, diced 2 celery sticks, diced 2 parsnips peeled and diced 150g swede, diced 2 carrots, diced 75g dried apricots 1tsp ground cumin 1tsp ground coriander 1tsp sumac ½tsp turmeric 1tsp dried chilli flakes 1 litre vegetable stock juice of 1 lime 2tbsp chopped fresh parsley 2tbsp chopped fresh coriander 1 Heat the oil in a large…

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