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Woman & Home Feel Good Food

Woman & Home Feel Good Food Winter 2018

Published by TI Media Limited 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.

United Kingdom
Future Publishing Ltd
Back issues only
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3,85 €(Inkl. MwSt.)

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1 Min.

And just like that, the festive season is upon us once more – shorter days and chillier nights bringing with them all the warmth we love in comfort food and that special sparkly season. Christmas can be a challenging time for cooks, but one of the best tricks is to be super prepared. Get ahead with our list of favourite suppliers and Christmas gifts for foodies, including some wonderful new cookbooks, such as Time (p12), from the River Cottage’s Gill Meller, which is full of soothing recipes. If you have a cocktail shaker hidden away, now’s the time to get adventurous with it as nothing says “party” quite like our Pisco sours (p88). Or why not share the sugary love and wrap up some gorgeous little homemade treats to give away as…

2 Min.
meet our contributors

Gill Meller Gill Meller is a chef, writer, teacher and advocate for real cooking. He has worked closely with the River Cottage for more than 12 years, and writes for numerous publications. His first book, Gather, won the Fortnum and Mason award for Best Debut Food Book in 2017, and was shortlisted for the Andre Simon Award and Guild of Food Writers Award the same year. Peter Kuruvita Born in London to an Austrian mother and Sri Lankan father, Peter Kuruvita spent much of his childhood in Sri Lanka before moving to Australia with his parents. Here, he began his career as a chef, which has taken him from Sydney to prestigious restaurants in London, the USA, Fiji, Hayman Island and Bali. Back in Australia, Peter brings his signature style to Noosa Beach…

2 Min.
winter in season

✢ Apples Perfect in crumbles and tarts, they also make a great addition to stuffing and festive cheeseboards. ✢ Brussels sprouts As long as they’re not overcooked, they’re a must – lightly steam, then stir-fry with pancetta and chestnuts. ✢ CABBAge The red variety looks particularly festive – try it cooked with traditional spices, or shredded into a healthy coleslaw to serve as part of a buffet. ✢ CeleriAC Such an underused root veg, it has a very subtle celery flavour and is great baked with parsnips, or made into a creamy mash to serve with a hearty beef casserole. ✢ Chestnuts Slightly sweeter and lower in fat than other nuts, add chopped, toasted chestnuts to cookie dough along with cinnamon and nutmeg. ✢ Clementines, sAtsumAs And tAngerines At their best right now, these citrus fruits make for a welcome healthy…

3 Min.

Celery and pomegranate salad To make a more substantial salad, add some crumbled feta cheese or griddled halloumi cheese. 4erves 6 • Ready in 10mins 75g pack of watercress, washed 4 celery sticks, peeled and sliced 250g pack cooked beetroot (not in vinegar), sliced a small handful of mint leaves 50g ready-prepared pomegranate seeds or seeds from 1 pomegranate for the dressing 6tbsp pomegranate juice juice of ½ lemon 1tsp Dijon mustard 6tbsp olive oil 1 Place the watercress, celery, beetroot, mint and pomegranate seeds in a large serving bowl. 2 Place all the dressing ingredients in a screw-top jar and season with salt and freshly ground black pepper. Shake well to mix and pour over the salad just before serving. Per serving: Cals 134, Fat 11g, Sat fat 2g, Carbs 7g Rose petal chicken with pomegranate This…

2 Min.
roast purple sprouting broccoli with anchovies, cream, chilli and parmesan

Serves 2 as a main or 4 as a side • Ready in 40mins 400g chunky purple sprouting broccoli salt and freshly ground black pepper 3 tablespoons extra virgin olive oil 1 knob of butter 2 or 3 garlic cloves, peeled and thinly sliced 8 anchovy fillets 1 small red chilli, thinly sliced 4 sprigs fresh rosemary, leaves picked and chopped 200ml double cream 25g Parmesan or hard sheep’s cheese, finely grated 1 Heat the oven to 200°C/Gas Mark 7. Trim and discard any coarse, fibrous ends from the broccoli spears, then lay the tender parts on a baking tray. season with salt and pepper and trickle over 2 tablespoons of the oil. Roast the broccoli in the preheated oven for 20-25 minutes, turning once or twice during cooking, until the thickest part…

9 Min.
the night before

You’re all ready for the big day… so relax on Christmas Eve and keep things simple – we have a great selection to choose from Inspiration for veggie guests includes a hearty Roasted vegetable moussaka, and fragrant Pineapple and cashew curry End your meal with something sweet – a chocolate pud that’s ready in 30 minutes will hit the spot! White bean and tomato salad A vibrant and flavourful salad that’s inspired by an Egyptian dish. It’s finished with za’atar, a Middle Eastern blend of herbs and spices. Serves 8 • Ready in 30mins, plus cooling 3tbsp olive oil 2 large onions, sliced 2 garlic cloves, crushed 70g tomato purée juice of 1 lemon 660g jar haricot beans, drained and rinsed 250g cherry tomatoes, quartered 5tbsp chopped flat-leaf parsley 1tbsp za’atar 1 Heat 1tbsp oil in a…