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Food To LoveFood To Love

Food To Love January 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

It’s in our nature to ease back on the indulgent foods after the festive period. But that needn’t mean you cut back on the taste, as we have tried to demonstrate over the following pages – from our speedy and creative midweek meals for two, to the winter preserves to add a dollop of spice and pizzazz to your meagre January salads. And not ones to shy away from celebration, we have a crowd-gathering Chinese banquet to welcome in the Year of the Pig on 5 Feb – complete with decorations and gift ideas to send your guests away with more than just the memory of your wonderful cooking. So whether you’re cooking to impress, or cooking to ease the waistline... COME WITH US ON A culinary journey The Food to Love…

access_time6 min.
green machine what's in season

Fruits APPLES BRAMLEY APPLES CLEMENTINES DATES GRAPEFRUIT LEMONS ORANGES PEARS PERSIMMONS POMEGRANATES RHUBARB Vegetables BEETROOT BRUSSELS SPROUTS CABBAGES CAULIFLOWERS CELERIAC CELERY CHESTNUTS CHICORY JERUSALEM ARTICHOKES KALE LEEK PAK CHOI PARSNIPS PURPLE SPROUTING BROCCOLI SWEDE SWEET POTATOES TURNIP ‘SUPER’ GREEN FRITTATA PREP + COOK TIME 1 HOUR 30 MINUTES (+ STANDING) SERVES 8 • 2 teaspoons olive oil• 120g green kale, trimmed, torn coarsely• 100g fresh mozzarella, torn• 1 teaspoon finely grated lime rind• 2 large green courgettes (300g), sliced thinly• 4 spring onions, sliced thinly• 15g fresh flat-leaf parsley, coarsely chopped• 10g coarsely chopped fresh dill• 65g (¾ cup) quinoa flakes• 60g (¾ cup) finely grated parmesan• 15 eggs, beaten lightly• parsley leaves and dill sprigs, extra, to serve GREEN SAUCE • 2 fresh long green chillies, seeds removed, chopped coarsely • 2 tablespoons pumpkin seeds • 1 tablespoon lime juice • 2½ tablespoons olive oil 1 Preheat oven to 180°C/160°C fan. Grease a deep 1.5-litre (6-cup) round ovenproof dish. Line an oven tray with baking paper. 2 Drizzle…

access_time1 min.
your guide to making stock

STOCK TAKE Stocks can be made with red meat, chicken, fish or vegetables alone. • Meat stocks are made by simmering meat bones (usually beef or veal, rarely lamb stock) and trimmings with aromatic vegetables and herbs in water to extract their flavour. • Chicken and fish stocks are made in the same way. • Vegetable stocks are made by simmering vegetables, such as onion, celery and carrot, with a bundle herbs, such as a bouquet garni. A supply of your own low-salt homemade stocks, stacked in the freezer in small portions, will quickly become a kitchen must-have. Once you taste the difference a homemade stock can make to the dishes you cook, you’ll never look back. A SIMMERING ISSUE Meat and chicken stocks require hours of simmering to extract gelatine from the bones for a rich…

access_time2 min.
questions & answers

Q Soups aside, what other dishes take well to stock? Whether made with vegetables, meat or fish, stocks are the ultimate ingredient in the kitchen. A good beef or veal stock is the backbone of classical French cooking. They can also be used for a multitude of dishes that require braising meat, or as the beginnings of a hearty stew or silky sauce to accompany meat. Stocks are widely used to cook grains and pulses as they boost the flavour, such as in beans, risotto, rice and lentils. Q Should you add any salt to a stock while making it? If so, how much? Adding salt is not usually necessary as the stock should already be a condensed and flavourful liquid, that said, seasoning is down to personal taste and it will need…

access_time1 min.
top 4 stock tips from le cordon bleu chefs

1 Choose bones that still have some trimmings from the meat attached as this will give much more flavour to your stock. Remove the bones once the stock has been cooking for the correct time. 2 Fish stock simmers for 20-30 minutes, vegetable stock for 1 hour, chicken stock for 1-2 hours and beef stock for 4-6 hours. 3 After simmering the bones and/or vegetables, strain out the solids and pour the liquid into a bowl. Refrigerate the liquid until chilled, then scrape and discard the solidified fat layer from the top. 4 Adding vegetables, like kale or other leafy greens, to your stock will ultimately lead to a grassy-tasting stock. If you’re adding spinach, for example, simmer with it in for no longer than 15 minutes in the bubbling broth.…

access_time3 min.
stacks of flavour

SPICED APPLE STACK CAKE PREP + COOK TIME 3 HOURS (+ COOLING & REFRIGERATION) SERVES 16 • 600g dried apple slices• 1.5 litres (6 cups) water• 220g (1 cup) firmly packed brown sugar• 2 teaspoons ground cinnamon• ½ teaspoon ground nutmeg• ½ teaspoon ground allspice• ¼ teaspoon ground cloves• 250g butter, softened• 440g (2 cups) caster sugar• 2 teaspoons vanilla extract• 2 eggs• 300g (2 cups) plain flour• 600g (4 cups) self-raising flour• 1 teaspoon bicarbonate of soda• ¼ teaspoon salt• 160ml (⅔ cup) buttermilk• icing sugar, to dust• 3 cinnamon sticks 1 Place apple and the water in a large saucepan; cover surface with a round of baking paper, then a small plate to weigh it down. Bring to the boil over high heat. Reduce heat; simmer for 20 minutes or until…

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