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Food To LoveFood To Love

Food To Love July 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
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12 Issues

IN THIS ISSUE

access_time1 min.
welcome

July is always a month of such promise. The berries and salads are in full force, with the first of the British season always tasting so much better after having been being starved of home-grown produce through the winter months. We thought we’d embrace the art of making the perfect salads with a whistle-stop tour of edible leaves and how to use them to their full potential (p14). But fear not, all this healthy food has left us wanting more, so the Diner delights feature on p44 are for those who, like us, enjoy to indulge from time to time. The Frickles (fried pickles) on p51 are as delicious as they sound. It’s also nearly time for the school holidays, so why not bake up some delightful sweet or savoury nibbles…

access_time2 min.
meringues

Egg whites AS WITH MOST BAKING, it’s best to have ingredients at room temperature. Beat egg whites only until soft peaks form before you start adding the sugar; if you beat the whites until they are stiff and dry, the sugar will take longer to dissolve. EGG WHITES WON’T WHIP if they come into contact with any fat – that’s why it’s so important to make sure you don’t end up with any yolk in the egg whites when you separate them. If it does, you can usually scoop out the yolk by dipping the shell in the whites – it’s also the best way of removing any bits of shell which may accidentally end up in the bowl, too. MAKE SURE there’s no grease in the bowl or on the beaters, by…

access_time1 min.
cook’s notes

ITALIAN MERINGUE An Italian meringue uses a sugar syrup instead of sugar. It’s important to add the hot sugar syrup slowly in a thin, steady stream to the egg whites while they are beating on a medium speed. If the sugar syrup is added too quickly, it will cook the egg whites and the mixture will have to be discarded. By the time all the syrup is added, the meringue should be barely warm and ready to use. An Italian meringue is more stable than a traditional meringue; it is almost impossible to overbeat the mixture.…

access_time1 min.
q&a

HOW CAN I TELL IF MY PAVLOVA IS COOKED? The pavlova will feel firm and dry when it’s done. The average-sized pavlova needs to dry out at a really low oven temperature for about 1½ hours, and it should be as white as possible. If you can spare it, extra time in the oven, still at a low temperature, will make the crust of the pavlova harder and, in general, easier to handle. MY PAVLOVA COLLAPSED DURING COOKING, WHY? The mixture was overbeaten. Once the sugar is dissolved and the mixture is thick and glossy (a trail is left when beaters are lifted), the meringue is ready.…

access_time5 min.
what’s in season figs

SUMMER vegetables BROAD BEANS BROCCOLI CARROTS CAULIFLOWER CAVOLO NERO CELERY CHANTENAY CARROTS LETTUCE COURGETTES LEEKS NEW POTATOES PAK CHOI SUMMER fruits BLACKBERRIES BLUEBERRIES CHERRIES RASPBERRIES STRAWBERRIES FIG & ORANGE BLOSSOM RICE PUDDING PREP + COOK TIME 55 MINUTES (+ STANDING) SERVES 2 • 50g (¼ cup) white rice• 250ml (1 cup) skimmed milk• 1 cinnamon stick• 1 cardamom pod, bruised• 1 small egg yolk• ¼ teaspoon orange blossom water• 2 teaspoons finely grated orange rind• 1 fresh fig (60g), quartered• 10 pistachios, chopped• 2 teaspoons fresh mint leaves• 2 teaspoons honey 1 Cook rice in a small saucepan of boiling water for 20 minutes or until soft. Drain well. 2 Meanwhile, heat milk, cinnamon and cardamom in a small non-stick saucepan over low heat. Bring just to a simmer, then remove from heat; cover and stand for 20…

access_time2 min.
figs

Fresh figs can be purple, green, white (actually pale green), or red. Varieties differ in firmness and sweetness. The interior of a fig is a mass of minute, edible flowers and tiny potential fruits that crunch like seeds, embedded in soft flesh; when the fruit is fully ripe, the texture at the centre is moist and luscious. Fresh figs are lovely to eat as they are. They are a classic first course with prosciutto or warmed and drizzled with a gorgonzola sauce; raw or grilled, they go well with hot or cold ham, pork or poultry. They can be poached or baked with sugar and a little water plus flavourings such as orange flower water or spices; quartered and soaked for a couple of hours in port, orange juice or an…

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