menu
close
search
UDFORSKBIBLIOTEKMAGASINER
KATEGORIER
UDVALGTE
UDFORSKBIBLIOTEK
searchclose
shopping_cart_outlined
exit_to_app
category_outlined / Mad & Vin
BBC Good Food MagazineBBC Good Food Magazine

BBC Good Food Magazine April 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
Læs merekeyboard_arrow_down
KØB UDGIVELSE
36,15 kr.(Inkl. moms)
ABONNER
316,54 kr.(Inkl. moms)
12 Udgivelser

I DENNE UDGAVE

access_time1 min.
welcome to april

Frozen shallots, chopped dill and petit pois are always in my shopping basket, three freezer favourites that all taste as good as their fresh alternatives and which eliminate the risk of rogue herbs and veg sadly rotting in the salad drawer. (How does anyone ever use up a whole bunch of dill?) Freezer food is cool again, says food writer Sue Quinn, adding that, it’s ‘now the fastest growing food and drink category in the UK’. See her tips for what to buy and how to store it on page 132. It’s essential reading if you’re stocking up in advance of friends and family visiting for Easter. You can also freeze our cover star cake up to step two, making it easy to create a showstopping centrepiece (see p30). Wishing you…

access_time2 min.
italian-japanese

This month’s food news, trends, our best buys for Easter, Angellica Bell’s berry muffins and what’s on the BBC this month Japanese and Italian cuisine may not seem like obvious bedfellows, but the ingredients from both cuisines have a natural affinity with each other, especially around key umami flavours, simplicity of serving style and a love of seasonality. Stefano and Naoko Vallebona source both artisan Italian and Japanese ingredients that complement each other for their eponymous shop in Wimbledon (vallebona.co.uk), Sumosan Twiga in Knightsbridge serves Japanese and Italian dishes alongside each other (sumosantwigalondon.com) and new kid on the block Angelina in Dalston (angelina.london) has married the two cuisines in a series of small plates. Chefs Joshua Owens-Baigler (also the owner) and Daniele Ceforo create recipes such as unagi risotto with burnt…

access_time1 min.
have you tried zhoug?

What is it? Zhoug, also spelled zhug, is a vibrant, herby spice paste from Yemen, made with plenty of coriander, parsley, garlic, green chilli and spices, predominantly cumin and often cloves. It’s hugely popular in Israel, where it’s one of the most popular condiments used in street food. What does it taste like? Think of it a little like a zingy, spicy Middle Eastern pesto. It has the same consistency of harissa paste or pesto, but with fresh herby flavours and a chilli kick. How can I use it? It’s amazingly versatile. Spread it in a sandwich, burger or kebab; swirl through yogurt to make a sauce for drizzling over falafel; mix with olive oil and wine vinegar to create a punchy salad dressing, or dot over shakshuka. Where can I get it? You’ll find Belazu zhoug…

access_time1 min.
trending now

Flavoured hot cross buns Every Easter the range of non-traditional hot cross buns in supermarkets gets bigger and better. Great news for dried fruit haters, you can now find buns in flavours like rhubarb & custard and chocolate & ginger. See page 14 for our favourite this year. Stout After years of falling sales, Tesco recently announced that the demand for stout has increased by 13% in the past year (almost twice the growth of lager). And it’s not just Guinness – the craft beer market has led to a range of new stouts on the market. Ruby chocolate Easter eggs One of last year’s top trends, ruby chocolate is a naturally pink chocolate made using ruby beans, which tastes a bit like white chocolate with berry notes. This year, Prestat, Chococo, Morrisons and Aldi…

access_time1 min.
easter taste awards

Best milk chocolate egg Handmade fruit and nut milk chocolate lattice egg, £12, M&S This elegant egg has an intricate design and classic flavours. The nuts add a welcome savoury hit. Best dairy-free chocolate egg Free-from Belgian dark chocolate egg with vanilla-flavoured truffles, £5, Asda We’re often impressed by Asda’s free-from range, and this egg is no exception. Best hot cross buns Luxury hot cross buns, £1.50, M&S The clear winner of this round, these buns are sticky, light, perfectly spiced and packed with juicy fruit. Best dark chocolate egg Duchy Organic dark chocolate cocoa pod, £10, Waitrose The unique shape, glossy finish and ever-so-slightly salty chocolate made this a big hit with us. Best luxury chocolate egg Hand-iced Easter egg with fleur de sel truffles, £15, Waitrose This egg is luxury chocolatier standard, from the delicate icing to…

access_time2 min.
angellica’s blueberry muffins

Very berry blueberry muffins These are soft, fluffy muffins with a sparkling sugar crust. I love how quick and simple these are, and you only need one bowl, so there’s hardly any washing-up to do after. MAKES 9 PREP 25 mins COOK 35 mins EASY V 70g unsalted butter, melted100g granulated sugar175g soured cream1 large egg½ tsp vanilla extract1 lemon, zested1½ tsp baking powder¼ tsp bicarbonate of soda150g blueberries, fresh or frozen (no need to defrost)195g plain flour, plus an extra tbsp for the blueberries9 tsp sparkling sugar (use granulated or demerara if you don’t have any sparkling) 1 Heat oven to 180C/160C fan/ gas 4. Put nine paper muffin cases in a nine-hole muffin tin. 2 Put the melted butter, sugar, soured cream, egg, vanilla extract and lemon zest into a large mixing bowl.…

help