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Food To LoveFood To Love

Food To Love August 2018

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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12 Issues

IN THIS ISSUE

access_time1 min.
welcome

Although stressful at times, never underestimate the joy of cooking for others. The joy of being the bearer of foods that will make others happy will never fade. If you’re the kind of person who relates to this, then welcome to our magazine! We have salads to tempt all those salad dodgers (page 65), as well as meaty magnificence on the barbecue (page 54). And if you have a free weekend coming up, why not try to learn the skill of curing salmon (page 42)? It’ll open up a whole new world of flavour to you! Lastly, if it’s just too damn hot to get that oven on, the full-of-fun Cheat’s kids’ cakes (page 118) will make hearts sing with happiness. We’d love to bring sunshine into your meals, so make…

access_time3 min.
scones q&a

How do you knead the dough without over-working it? Turn the dough out onto a lightly floured surface. Flour your hands, then quickly, gently and lightly bring a little of the outside edge of the dough towards the centre of the dough, turning the dough as you knead. Once you’ve done the full circle (about four to six turns), turn the dough over and it should be smooth. If it’s not smooth, do a couple more kneads and turns. Why all the panic about barely handling the dough? Scone dough should be handled quickly and lightly. The more the dough is handled, the more the protein (gluten) in the flour will develop, and this will cause the scones to toughen. Is there one tip for making great scones? There’s one big tip but, like most…

access_time4 min.
cover recipe

BUTTERMILK SCONES PREP + COOK TIME 35 MINUTES MAKES 16 • 375g (2½ cups) self-raising flour• 1 tablespoon caster sugar• ¼ teaspoon salt• 30g butter, chopped• 310ml (1¼ cups) buttermilk, approximately, plus extra, to glaze• 240g (¾ cup) strawberry jam• 300ml whipped cream, whipped• icing sugar, to dust 1 Preheat oven to 220°C/200°C fan. Grease a deep 20cm square cake pan. 2 Sift flour, sugar and salt into a large bowl; rub in butter with fingertips. Make a well in flour mixture; add buttermilk. Using a round-bladed knife, in a cutting motion, mix the buttermilk through the flour mixture to form a soft, sticky dough. Add a little more buttermilk only if needed. 3 Briefly pat dough out on a floured surface until 2cm thick. Using your hands, press dough out evenly until 2cm thick.…

access_time6 min.
just peachy

Native to China, peaches are now loved the world over. This juicy, fragrant fruit and summer go hand in hand. White and yellow peaches feature in many sweet and savoury dishes – poached to adorn ice-cream, sliced and added to a salad, or sitting majestically on a pavlova. BUYING There are two varieties of peach: clingstone and slipstone (or freestone). Slipstone means peach flesh will come away from the stone more readily than the aptly named clingstone type. Look for firm ripe fruit with a sweet smell. Fruit should feel heavy for its size and not have any soft or discoloured patches. STORING Keep peaches at room temperature for up to 2 days. Once they become very soft, you can then store them in the fridge for up to a further 2 days, but…

access_time6 min.
herbs as heroes

BANG BANG CHICKEN SALAD PREP + COOK TIME 2 HOURS (+ STANDING) SERVES 4 • 1.6kg whole fresh chicken• 4 spring onions• 2 fresh coriander roots, washed• 30g fresh ginger, sliced thinly• 12 whole black peppercorns• 1 tablespoon sea salt• 1 litre (4 cups) cold water• 150g green mung bean noodles• 1½ tablespoons sesame oil• 70g (¼ cup) tahini• 2 tablespoons dark soy sauce• 2 tablespoons hoisin sauce• 2 tablespoons honey• 1 teaspoon chilli oil• 60ml (¼ cup) warm water• 10g (½ cup) small fresh coriander sprigs• 2 lebanese cucumbers (260g), cut lengthways into long, thin strips• 3 spring onions, extra, cut lengthways into long, thin strips• 2 tablespoons sesame seeds, toasted 1 Rinse chicken inside and out. Place spring onion, coriander roots, ginger, peppercorns, salt and the cold water in a large…

access_time1 min.
leafy herb varieties

BASIL is widely available, and plays a major role in both western and eastern cookery. Green basil is commonly used in Italian and Mediterranean cooking, while Thai basil and red basil are more usually found in Asian cookery. All varieties have a pungent aniseed taste. CORIANDER can be used in its entirety, from leaves to stems to roots, especially in curry pastes. But wash the roots well before use. While native to the Middle East, it’s used extensively in Asian food. MINT is at its peak in summer, although grown in hot houses most of the year. Mint is used extensively in Mediterranean cooking. Vietnamese mint, found in Vietnamese-style dishes, is not actually a ‘true’ mint. PARSLEY could be thought of as the most commonly used herb – its mild flavour goes with…

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