EXPLOREMY LIBRARY
searchclose
shopping_cart_outlined
exit_to_app
category_outlined / Food & Wine
Food To LoveFood To Love

Food To Love December 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
Read Morekeyboard_arrow_down
BUY ISSUE
£4(Incl. tax)
SUBSCRIBE
£40(Incl. tax)
12 Issues

IN THIS ISSUE

access_time1 min.
welcome

Let’s face it, Christmas is a time where you want to eat all the food, but also have days when you’d rather have a lighter weekend breakfast – perfect before the lunchtime gathering for yet another roast, we find! So this edition of Food to Love should appeal to both sides of the chocolate coin very well. The meat-free Monday menu is a thing of joy, with the Cardamom carrot pilaf making the perfectly spiced antidote to the gout-inducing food in December. But then flip the coin and you have recipes to help you re-invent those Christmas leftovers. From extra mince pies to the last slice of baked ham, our creative ideas will be just the ticket. And our New Year buffet feature will have you conjuring up ‘picky bits’ to…

access_time1 min.
blade stunners

1 CHEF’S KNIFE Large, heavy, and the knife you’ll use more than any other. A 20cm blade is a good size, but when shopping hold several sizes to find the best weight for you. 2 CARVING KNIFE The blade should be slightly flexible, but firm enough to slice through rare meat. 3 PARING KNIFE A smaller version of the chef’s knife that fits your hand for peeling and other close work. 4 SANTOKU (EAST-WEST) KNIFE Designed for the fine chopping and slicing that’s required for Asian dishes. It is shorter, thinner-edged and straighter than a chef's knife. 5 SERRATED KNIFE Its saw-tooth action ensures smooth cuts through soft fruit, tomatoes and small buns without squashing. 6 STEAK KNIFE Used at the table for steak. The blade is serrated. 7 UTILITY KNIFE Midway between a chef’s knife and a paring knife, this is especially…

access_time1 min.
never throw away a blunt knife!

Stepan Hrycak -The Knife Sharpener Guy - has good advice on blunt knives. Having trained as a butcher there isn’t much Stepan doesn’t know about knives and how to look after them. Suction-based sharpeners are the safest way to ensure a razor-sharp edge on most steel blades. So using these sharpeners will ensure you always have a kitchen full of sharp knives. Want to speak to the expert? The Knife Sharpener Guy can be seen at around 60 shows a year across the country, demonstrating the benefits of the AnySharp knife sharpener range. So whether you’re a professional chef or keen home and outdoor cook, check out the AnySharp sharpeners range. More info at www.theknifesharpenerguy.co.uk…

access_time2 min.
cover recipe

ROAST PORK WITH CRANBERRY SAUCE PREP + COOK TIME 2 HOURS (+ STANDING) SERVES 8 • 2kg boneless pork loin, rind on• 40g (¼ cup) butter• 1 tablespoon olive oil• 1 medium red onion (170g), chopped finely• 1 clove garlic, crushed• 150g salami, chopped finely• 35g (¼ cup) unsalted roasted pistachio kernels• 35g (¼ cup) dried cranberries• 1 tablespoon finely chopped fresh sage• 50g (1 cup) fresh breadcrumbs• 2 tablespoons fine table salt• 375ml (1½ cups) chicken stock• 125ml (½ cup) port• 80g (¼ cup) cranberry sauce ROASTED VEGETABLES • 500g kaboucha or butternut squash, cut into wedges• 500g small parsnips, halved lengthways• 350g small red onions, quartered• 500g baby carrots, trimmed• 500g baby new potatoes, halved• 60ml (¼ cup) olive oil• Handful fresh thyme sprigs 1 Preheat oven to 200°C/180°C fan. 2 Using a sharp…

access_time3 min.
‘twas the day after christmas...

TURKEY, CRANBERRY & PEANUT SALAD PREP TIME 20 MINUTES SERVES 6 • 1kg cooked turkey breast• 125ml (½ cup) red wine vinegar• 1 teaspoon dijon mustard• 60ml (¼ cup) light olive oil• 90g (⅔ cup) dried cranberries• 3 stalks celery (450g), trimmed, sliced thinly• 100g (1¼ cups) bean sprouts• 50g (1 cup) pea sprouts• 70g (½ cup) roasted unsalted peanuts• 30g fresh mint leaves, torn• 1 little gem lettuce, leaves separated 1 Coarsely shred turkey. 2 Combine vinegar, mustard and oil in large bowl. Add turkey, cranberries, celery, sprouts, nuts and mint; toss gently to combine. Season to taste. 3 Serve salad on lettuce leaves. FRUIT CAKE CREAM PARFAITS PREP TIME 20 MINUTES SERVES 6 • 250g mascarpone cheese• 60ml (¼ cup) whisky• 1 tablespoon icing sugar• 125ml (½ cup) whipping cream, whipped• 300g fruit cake, crumbled 1 Combine…

access_time5 min.
time to share the love

Starter Cream of pumpkin soup Main Roast beef fillet with horseradish mayonnaise Side Fennel & potato gratin Drink Ginger ale & citrus punch Dessert Chocolate self-saucing pudding Pistachio & cranberry biscotti CREAM OF PUMPKIN SOUP PREP + COOK TIME 40 MINUTES (+ COOLING) SERVES 6 • 40g butter• 1 large brown onion (200g), chopped coarsely• 3 rindless bacon slices (195g), chopped coarsely• 1.5kg pumpkin, peeled, chopped coarsely• 2 large potatoes (600g), peeled, chopped coarsely• 1.25 litres (5 cups) chicken stock• 125ml (½ cup) single cream 1 Melt butter in a large saucepan; cook onion and bacon, stirring, until onion is soft. Stir in pumpkin and potato. Stir in stock, bring to the boil; simmer, uncovered, for 20 minutes or until pumpkin is soft. Remove from heat; cool for 15 minutes. 2 Blend or process soup, in batches, until smooth. Return soup to same cleaned…

help