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BBC Good Food MagazineBBC Good Food Magazine

BBC Good Food Magazine

November 2019

Good Food is the UK's biggest selling food magazine, packed with triple-tested recipes and practical ideas for every meal occasion. From weekday suppers to relaxed weekend lunches, recipes are seasonal and work first time. In every issue: 100+ triple-tested recipes, everyday cooking,weekend ideas, seasonal ingredients, TV chefs, inspirational photographs and practical advice.

Land:
United Kingdom
Sprog:
English
Udgiver:
BBC Worldwide Limited
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welcome to christmas

It’s here and it’s a beauty! Full of festive sparkle, the bumper Christmas issue has more than 100 recipes, 50 gift ideas for food lovers (p181) and the best of 200 supermarket buys – all blind-tested – in our most comprehensive Christmas Taste Awards ever (p150). We start celebrating early at Good Food – we want the comfort and joy of the holiday season to last as long as possible. From Stir-up Sunday (p104) in November through to Tom Kerridge’s Boxing Day porchetta (p74), you’ll find inspiration for your get-togethers with family and friends. Tune in to the BBC Good Food Podcast’s Christmas special, meet the Good Food team at the Show (p96) and crack open the fizz in our Wine Club’s festive box (p118) – Christmas starts here! With season’s greetings from…

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create your perfect festive menu

Dinner party with friends An impressive spread to wow your guests Sunday lunch spread Prep the fish and ham before heading out for a walk, then serve buffet-style Feed a crowd An easy starter and a dig-in dessert means more time for you to perfect the crackling and carve the porchetta Christmas Eve Get ahead with this easy, cheesy spinach tart, then enjoy a magical meringue dessert Turn to page 27 for mains, starters, sides and more for the big day…

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update

Cocktail hour Three of our favourite seasonal drinks, made lower in alcohol recipes MIRIAM NICE photograph MELISSA REYNOLDS-JAMES Espresso shrub martini A ‘shrub’ is a syrup, usually made with fruit, sugar and vinegar. This one uses coffee, taking the place of the standard coffee liqueur. Using a sweet-sharp shrub makes a drink taste stronger than it is. SERVES 2 PREP 10 mins plus chilling EASY V For the coffee shrub 100ml strong black coffee or espresso, or use instant espresso powder50g golden caster sugar50g balsamic vinegar For the cocktail ice50ml coffee shrub (see above)30ml vodka50ml strong black coffee or espresso, or use instant espresso powder For the garnish 4 coffee beans2 cardamom pods 1 To make the coffee shrub, pour the coffee or espresso into a jug with the sugar. Stir to dissolve, then leave the mixture to cool completely before adding…

access_time2 min.
rick s stunning starter

Easy, quick and delicious, an ideal dinner party dish from Rick Stein Warm goat’s cheese with cream & walnuts ( chèvre chaud à la crème ) I love having people round for get-togethers over Christmas, but if I’m doing a starter, I like to keep them incredibly simple – there’s enough cooking to do as it is. This is just that. All you do is layer up slices of goat’s cheese in ramekins, add seasoned crème fraîche, sprinkle with chopped walnuts and bake. The tartness of the cheese and crème fraiche served with crisp apple slices is a fabulous combination. SERVES 4 as a starter PREP 5 mins COOK 20 mins EASY V 15g butter, for the ramekins200g goat’s cheese log, cut into12 slices200g full-fat crème fraîche15g walnuts, chopped1 tsp chopped flat-leaf parsley To serve 2…

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si & dave's festive pud

Mincemeat lattice tart We love a mince pie but we think this is even better – the surprise disc of marzipan inside makes it that bit special. It’s our version of an Austrian favourite called linzer torte. Use a metal tart tin, rather than a ceramic one, and heat up a baking tray to put it on so the underside cooks well. SERVES 6-8 PREP 25 mins plus chilling COOK 40 mins MORE EFFORT V 200g marzipan500g mincemeat (check the label if you’re vegetarian)milk, for glazingicing sugar, for dusting For the pastry 150g plain flour, plus extra for dusting150g ground almonds150g caster sugar150g chilled butter, cut into cubes1 egg, beaten 1 First, make the pastry. Put the flour, almonds, sugar and butter in a food processor and whizz until you have fine crumbs. Add a pinch…

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tv editor’s picks

RICK STEIN’S SECRET FRANCE Rick steers clear of the well-worn culinary hotspots and tourist eateries in his new series with a personal road trip from northern Normandy to southern Roussillon via Provence, Champagne, Alsace, Jura, Auvergne and Périgord. Starts in November on BBC Two. MASTERCHEF: THE PROFESSIONALS If you’re settling down in front of the TV with a spag bol, now’s the time to feel inadequate as 48 ambitious chefs seek to impress Marcus Wareing, Monica Galetti and Gregg Wallace with fancy jus and fondant spuds. Seven weeks of intense challenges begin in November on BBC Two. Ready Steady Cook is back in the new year with new host Rylan Clark-Neal. If you and a friend or relative would like to be one of the competing pairs, go to bbc.co.uk/ showsandtours/takepart. Applications close on…

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