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Food To LoveFood To Love

Food To Love June 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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12 Issues

IN THIS ISSUE

access_time1 min.
welcome...

Life is much trickier if you are on a restrictive diet, be it for diabetes, plant-based or shunning processed sugar. So this issue we bring you recipes that will be perfect for these dietary requirements, but will also be enjoyed by all. No longer will you feel like you have to cook a million and one different things come hungry o’clock. And for the ‘I’ll have everything, with a side order of everything’ kind of people, the rest of the issue is filled to the brim with ideas for Father’s Day, Mexican feasts for the family and what to do with those tomatoes that are soon to become a glut in our lives. Then for afters, the summery baking recipes, using a plethora of nuts, are sure to tempt you into putting…

access_time1 min.
full steam ahead

BOILING The heating of liquid in which food is to be cooked, so that bubbles rise briskly and continuously to the surface. A full rolling boil is when the surface is rolling with bubbles. A rolling boil is no hotter than a gentle boil. SIMMERING The maintenance of heat in liquid that food is cooking in, so the surface shudders and bubbles rise gently to the top. STEAMING Food is placed in a steamer over boiling water (or other liquid) and covered with a tight-fitting lid. The water should not touch the steamer or the food. The steam, forced to circulate under the tight lid, cooks the food.…

access_time1 min.
3 types of steamers

1 Collapsible metal steamers are made of perforated, overlapping stainless steel petals. They’re arranged in a circle and unfold and expand to fit your pan. 2 Pierced metal steamers look like thin saucepans with holes in the bottom. They have recessed bases to fit into the top of a saucepan of a matching size. 3 Bamboo steamers are used for some Asian dishes and can be stacked so different dishes can be cooked at the same time. WHY STEAM? STEAMING IS quick, easy and a low-fat method of cooking, but the main reason to cook with steam is for the pure flavours and wonderful textures that result. Fragile food, such as fish, responds wonderfully to steaming, while classic steamed puddings are always moist and flavoursome. STEAMED VEGETABLES retain their goodness more so than boiled, as…

access_time1 min.
make cake while the sun shines

MIXED BERRY & COCONUT LAYER CAKE PREP + COOK TIME 45 MINUTES (+ COOLING) SERVES 6 Gluten-free, protein-rich, dairy-free. • 6 eggs• 2 teaspoons vanilla bean paste• 165g maple sugar (see cook’s tip)• 60g coconut oil, melted• 180g ground almonds• 100g gluten-free plain flour• 1 teaspoon gluten-free baking powder• 500g coconut yoghurt• 125g fresh raspberries• 125g fresh blueberries 1 Preheat oven to 180°C/160°C fan. Grease and line 2 x 20cm round cake pans with baking paper. 2 Beat eggs, paste and maple sugar in a small bowl with an electric mixer for 10 minutes or until light and creamy. Add coconut oil; beat for a further 3 minutes. 3 Transfer mixture to a large bowl; gently stir in ground almonds, then sifted flour and baking powder. Spoon mixture evenly between pans. 4 Bake cakes, rotating pans halfway…

access_time5 min.
what’s in season? tomatoes

Fruits APRICOTS BLACKCURRANTS GOOSEBERRIES GRAPEFRUIT NECTARINES RHUBARB STRAWBERRY Vegetables ASPARAGUS AUBERGINE CABBAGE CARROTS CHERVIL GLOBE ARTICHOKES LAMB’S LETTUCE LETTUCE MINT NEW POTATOES PAK CHOI PEAS PEPPER POTATO RADISH SORREL SPINACH SPRING GREENS TOMATOES WATERCRESS ALL ABOUT TOMATOES Red and orange tomatoes, but not yellow and green, contain the carotenoid lycopene, an antioxidant that gives them their red colour. They also trump yellow tomatoes with extra fibre, more vitamin C and more vitamin A, which protects our eyes. But yellow tomatoes have almost double the iron, zinc, niacin (vitamin B3) and folate. Green heirloom tomatoes also stack up well next to reds, with more vitamin C and calcium, and significantly more tomatine, which may help combat breast, colon, stomach and liver cancer cells. Although cooking tomatoes reduces the vitamin C content, it helps with lycopene absorption. Tomato paste is a very rich source, especially when paired with extra-virgin olive oil, because lycopene is fat-soluble. Lycopene is associated with a lower risk of…

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top tips

Use sustainable fish for this recipe; we used coley. The fish will continue to cook in the hot broth so don’t overcook it in step 2. Add noodles to soup for a more hearty meal. You could use red wine vinegar instead of sherry vinegar. For canapés, serve the gazpacho in shot glasses. The mixture can be prepared to the end of step 3 a day ahead. Chicken supremes are chicken breasts with the skin on and wing bone still attached. They are available from some butchers and supermarkets, but you may need to order them in advance. If you can’t find them, use the same weight of skin-on chicken breasts.…

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