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Food To LoveFood To Love

Food To Love

October 2019

Food To Love magazine is all about food; Learn how to make, bake, cook and create it. Full of seasonal, scrumptious recipes, Food To Love magazine provides hints and tips to help readers cook with confidence. Having a magazine subscription to Food To Love magazine is a great way to guarantee you never miss an issue, and you’ll save money on the shop price too.

Country:
United Kingdom
Language:
English
Publisher:
H BAUER PUBLISHING LIMITED
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$41.06
12 Issues

IN THIS ISSUE

access_time1 min.
beautiful food you’ll love to make

This month, we have our walking boots at the ready to frolic in the woods, as it is arguably the best season for food. Gone are the fresh, colourful berries of summer, but we welcome the more subtle and earthy flavours this season brings. Our seasonal food section starting on p8, has a wealth of knowledge and recipes using mushrooms, pears and plums. We hope these convince you that there are brighter times ahead as we approach the end of another year. In our step-by-step guides, we bring you pizza whirls (p80), guaranteed to make everyone happy come lunchtime, and a meatball feast that is perfect for hungry friends demanding food (p62). Follow that with a mini Coffee Upside Down Cake, and you’ll be considered a friend for life. So…

access_time2 min.
test kitchen uestions & answers

Q I like to use skinless chicken breasts as they’re low in fat. But whether poached or grilled, they always end up tough, dry and stringy. Any advice? A When it comes to chicken fillets there are different rules for moist-heat (poaching or baking in parchment) and dry-heat cooking (roasting, grilling, frying). When using moist heat, keep heat low and cook for longer. Grilled chicken breasts cook in 8-10 minutes, while poached breasts take about 20 minutes (including cooling in the pan). Brining also ensures juicy, moist chicken, as the salt draws moisture into the cells. To brine chicken, chill breasts in a solution of salt and water for 1 hour, then rinse excess salt, before cooking. Q MY FAMILY LOVES SUNDAY ROASTS, BUT THEY TAKE SO MUCH TIME TO COOK. IS…

access_time7 min.
what’s in season mushrooms

AUTUMN fruits APPLESBLACKBERRIESCHESTNUTSCRANBERRIESDATESELDERBERRIES FIGSPEARSPLUMSQUINCETOMATOES AUTUMN vegetables AUBERGINESBEETROOTBROCCOLIBRUSSELS SPROUTSCABBAGECAVOLO NEROCELERYCELERIACGLOBE ARTICHOKEKALEKOHLRABILAMB’S LETTUCELEEKMUSHROOMSPARSNIPSPUMPKINRUNNER BEANSSALSIFYSWEDESWEET POTATOSWISS CHARDTURNIP Mushrooms Mushrooms are packed with nutrients and can be prepared in many ways, either as the star of the show, or a support act. Mushrooms go well with herbs, butter, garlic, ginger, onion, cream and salty Asian sauces. They are great to stir-fry, roast, sauté, pan-fry, barbecue and cook in a soup or risotto. And, if that’s not enough, they are very simple to grow at home, as they come in a variety of easy-to-use kit boxes. SOFT POLENTA WITH MUSHROOM RAGU PREP + COOK TIME 30 MINUTES SERVES 4 • 30g butter• 500g closed cup mushrooms, sliced thickly• 3 cloves garlic, crushed• 125ml vegetable stock• 150g goats’ cheese• 5g fresh flat-leaf parsley leaves SOFT POLENTA • 500ml whole milk• 500ml vegetable stock• 170g instant polenta• 40g…

access_time2 min.
know your mushrooms

WILD VARIETIES 1 RED PINE OR SAFFRON MILKCAPS are wild mushrooms with thin orange stems and convex, salmon pink caps. With all wild mushrooms, never pick and eat them unless you are 100% sure they are edible. CULTIVATED VARIETIES 2 BUTTON MUSHROOMS are small with a cap tightly enclosing the stalk. They are very versatile and have a mild flavour. They can be stir-fried, cooked in soups and casseroles or served raw in salads. 3 CLOSED CUP MUSHROOMS are slightly larger and darker in colour than button mushrooms, with their caps just starting to open. The cups have a distinctive flavour without being overpowering; they are perfect for stir-fries, soups, sauces and sautés. 4 CHESTNUT MUSHROOMS have a mottled brown and white cap. The roman brown mushroom is slightly smaller than the chestnut. These hold…

access_time1 min.
cook’s notes

FREE-FORM MUSHROOM & CHEESE TART You will need to buy two types of ricotta for this recipe: use fresh, dry ricotta, cut from a wheel at the deli counter to crumble over the tart before cooking, and the smooth variety sold in tubs to spoon on the tart just before serving. If you can’t source fresh ricotta, use feta instead. You can use a garlic and herb flavoured soft cheese instead of the chive flavour, if you prefer. For the best flavour, ensure mushrooms are browned well. Use a heavy–based frying pan and avoid moving the mushrooms around too much while they’re cooking – allow them to catch and brown before stirring. If you don’t have a heavy-based pan, heat the pan first before adding the oil and butter. MUSHROOM ORECCHIETTE WITH GREMOLATA CRUMBS You…

access_time10 min.
plums & pears

Plums & pears Seasonally, they are bosom buddies and in recipes, this relationship continues. With the soft yielding nature of plums, to the slightly granular texture of pears, you have a raft of ways to use them to their full potential. Both are very delicate in flavour and appearance, so pair well with lighter meats as well as poultry, and for dessert pairing, nuts like almonds and hazelnuts, chocolate and dollops of fresh cream. Plums are a low-GI fruit, so although sweet, they won’t cause blood sugar spikes, and they contain Vitamin C, which increases the amount of iron your body can absorb. Pears are packed with fibre, with one having 25% of your daily recommendations. GARLIC & SAGE PORK CUTLETS WITH PEARS PREP + COOK TIME 45 MINUTES SERVES 4 • 4 medium…

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