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Food To LoveFood To Love

Food To Love February 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.

United Kingdom
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12 Issues


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When all is said and done, there will always be room for a little bowl of comfort, in the form of a pudding, or a slice of cake. So it’s time to recreate the best of our bakes in the Food to Love kitchen – the team just kept going back for seconds and thirds of the Comfort puddings on p86. You have been warned... But if you are more of a savoury nut, then we have some food adventures for you to crack on with. Invite round the troops and try our foolproof Roast chicken on p78. We also show you the best way to carve up a bird, adorn it with sumptuous vegetable sides (with enough flavour to make them mains in themselves) and give you four stuffings to…

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shop until you drop

1 PLAN AHEAD It’s worth the time and effort to plan your meals ahead, so you know exactly what you need to buy when you shop. You don’t have to sit down and do it every week, though. It’s a good idea to make a master plan for, say, a fortnight or a month, then you can rotate and adjust according to changes in family activities and seasonal best buys. Link the plan to your shopping list and you’ll be well on the way to reducing waste and last-minute dashes to expensive corner shops. 2 MAKE A LIST A current list is essential for smart kitchen shopping. Keep the list handy – maybe attached to the fridge door with a magnet – and get into the habit of adding items you need as…

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cover recipe

COCONUT & LEMON CURD CAKE PREP + COOK TIME 2 HOURS (+ REFRIGERATION & COOLING) SERVES 16 • 250g unsalted butter, softened• 1 teaspoon coconut essence• 440g (2 cups) caster sugar• 4 eggs• 60g (¾ cup) desiccated coconut• 450g (3 cups) self-raising flour• 300ml soured cream• 250ml (1 cup) whole milk• 1 teaspoon icing sugar• toasted coconut flakes, to serve LEMON CURD • 3 medium lemons (420g)• 4 egg yolks• 170g (¾ cup) caster sugar• 2 teaspoons cornflour• 150g unsalted butter, chopped SOFT CHEESE FILLING • 375g unsalted butter, softened• 375g soft cheese, softened• 320g (2 cups) icing sugar 1 Make lemon curd. 2 Preheat oven to 170°C/150°C fan. Grease two deep 22cm round cake pans; line bases and sides with baking paper. 3 Beat butter, essence and caster sugar in a large bowl with an electric mixer until…

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citrus hit

TYPES The most common varieties of oranges available are navel and Valencia, although you’ll also find blood and Seville oranges in smaller quantities in season. Navels are well known for being a seedless variety – making slicing and adding to a salad easy. The Valencia has a lot of seeds and a thicker skin – it’s large and plump and the best variety for juicing. CHOOSING Oranges are only ever picked ripe, and once picked the orange will not continue to ripen. Look for fruit that feels heavy for its size, with a light citrus aroma. Avoid soft, bruised or wrinkled fruit. Fruit with a little give will yield the most juice. STORING Keep oranges at room temperature for up to 2 weeks. Once cut, store in the fridge for up to 2 days. Juice…

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cook’s notes

ORANGE FINE-CUT MARMALADE It’s not necessary to stir marmalade during the early to middle stages of cooking. However, towards the end, as it nears gelling point, a quick stir won’t hurt and will loosen any rind that’s beginning to catch. Pith and seeds contain pectin, which is why they are included in the fruit mixture. To test if marmalade has reached gelling point, place two small saucers in the freezer. Drop a spoonful of mixture on a chilled saucer; wait 30 seconds for the marmalade to cool and develop a skin. Push the marmalade with your finger – the skin will wrinkle if it’s ready. If the marmalade is not gelling, return to the heat and boil it again for a few minutes, then repeat the test. If the marmalade doesn’t gel, try…

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did you know?

Oranges crop for 3–4 months over winter and into spring. Oranges are not hard to grow in the UK. They thrive best in large plant pots of rich, organic matter. Position in a well-lit, draught-free position in the greenhouse or conservatory and this evergreen, white-flowered tree should bear you some wonderful fruit. Navel and Jaffa oranges are the most popular eating orange in the UK. With few pips, lots of juice and easy to peel, they’re a great energy booster. Seville oranges have thick skin, lots of seeds and a sour flesh with a strong bitter aftertaste. This variety is excellent for marmalade and candying. Tangelos are a cross between a tangerine, mandarin and grapefruit, but look and taste like an orange.…