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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:
Bauer Media Ltd
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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…

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…

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.…

access_time1 min.
peaches

SUMMER fruits APRICOT BLACKBERRIES BLUEBERRIES CHERRIES DAMSON PLUMS ELDERBERRIES FIG GOOSEBERRY LOGANBERRY NECTARINE PEACH PLUM RASPBERRIES STRAWBERRIES TAYBERRY TOMATOES WATERMELON SUMMER vegetables AUBERGINE BROCCOLI CABBAGES CARROTS CAULIFLOWER CAVOLO NERO CELERY COURGETTES FENNEL BULB GLOBE ARTICHOKE KOHLRABI LETTUCES MANGE TOUT MARROW NEW POTATOES PAK CHOI PEAS RADISH RUNNER BEANS SUGAR SNAP PEAS SWEETCORN SWISS CHARD WATERCRESS ■…

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…

access_time1 min.
cook’s notes

PEACHY GREEN JUICE This juice can also be made in a blender. Add 250ml (1 cup) coconut water for a thinner consistency. The sweetness of the peaches is the perfect accompaniment to the hydrating cucumber, refreshing cos lettuce, alkalising lime juice and the kiwifruit, which is rich in vitamins C, E and K. ■…

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