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Food To LoveFood To Love

Food To Love Christmas 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

I know we have started thinking about Christmas early, but it’s such a special time in the food calendar, one needs to get ahead and prepare what to feed your loved ones. Excited? Well head to our all-singing, all-dancing Christmas section from p15. We’ve tasted, tweaked and tasted twice more every dish. It means that you can trust that every recipe in this issue will work, be delicious and easy enough for you to do even with a houseful of people with empty bellies demanding you fill them. Or even better, prep ahead so you can join in with the festive fun. This year, we wanted to keep the traditional flavours that we all know and love strong, but offer up some twists to add spice and sparkle to proceedings. After-all, Christmas…

access_time1 min.
cauliflower what's in season

WINTER fruits APPLES BRAMLEY APPLES CLEMENTINES CRANBERRIES DAMSON PEARS QUINCE WINTER vegetables BEETROOT BRUSSELS SPROUTS CABBAGE – RED, SAVOY, SPRING, WHITE CELERIAC CELERY CHESTNUT GLOBE ARTICHOKES JERUSALEM ARTICHOKE KALE KOHLRABI LEEKS PARSNIPS PUMPKINS SALSIFY SWEDES SWEET POTATOES SWISS CHARD TURNIPS TOP TIPS When buying your cauliflower, look for heads that are white or creamy white. Avoid florets with any discolouring, such as brown or black spots, or any softness.…

access_time7 min.
cauli good!

This vegetable has had a resurgence in the world of food, and come a long way from the basic baked side dish coated in bechamel sauce that your mum may have made. It’s noted for its versatility – when finely chopped in a food processor, it becomes a healthier replacement for rice in rice dishes or a gluten-free replacement for flour in pizza bases. Or why not serve it intact, roasted or in a healthy, spicy sauce? DID YOU KNOW? Cauliflower is a member of the same family as broccoli, brussels sprouts, cabbage and kale. BUYING Cauliflower comes in colours, such as green, orange, white and even purple! Look for compact heads without discoloured or soft patches. STORING Remove any outer leaves and store in the vegetable drawer section of the fridge for up to 4…

access_time5 min.
our top christmas foodie finds

PUDDINGS MORRISONS THE BEST RASPBERRY & PROSECCO PANNA COTTA WREATH £7 (SERVES 8) The taste of Christmas! Indulgent, rich and we could taste the touch of Prosecco running through the coulis, too. The gold sparkles worked a treat to make this a bargain of a dessert for a special dinner party. PUDDINGS ARDEN & AMICI TIPSY TIRAMISU LOW BAKE PANETTONE £10 (750G), TESCO One of our testers exclaimed that this was in his top puddings of all time! With swirls of coffee icing through it, and topped with dark chocolate, this would make a fabulous bread and butter pudding, or a replacement of the ladyfingers layer of a tiramisu. Or just on its own with a drizzle of cream. SIDES MR CRUMB ONION & SAGE STUFFING £2 (225G), SAINSBURY’S, MORRISONS, SPAR & NISA This could challenge your meat as the highlight…

access_time1 min.
festive favourite

GINGER GLAZED HAM PREP + COOK TIME 1 HOUR 45 MINUTES SERVES 12 • 454g ginger preserve• 20g (⅓ cup) grated fresh ginger• 80ml (⅓ cup) maple syrup• 110g (½ cup) light brown sugar• 250ml (1 cup) dry ginger ale• 7kg cooked leg of ham• 2 tablespoons whole cloves• Fresh herb sprigs, for garnish 1 Stir marmalade, ginger, syrup, sugar and ginger ale in a small saucepan; bring to the boil. Reduce heat to medium; simmer, uncovered, for 10 minutes or until reduced by half. 2 Place oven shelf in lowest position. Preheat oven to 180°C/160°C fan. 3 Using a sharp knife, cut through the ham rind about 12cm from the shank end of the leg. Remove rind from ham by sliding your hand between the rind and the fat layer. Discard rind. Score fat…

access_time11 min.
keeping up traditions

SCALLOP TARTS WITH PEA & MINT PURÉE PREP + COOK TIME 40 MINUTES SERVES 8 AS A STARTER • 375g sheet frozen puff pastry, just thawed• 40g butter, chopped• 1 small onion (80g), chopped finely• 90g (¾ cup) frozen peas• 1 tablespoon water• 5g (¼ cup) chopped fresh mint leaves• 1 tablespoon olive oil• 18 large scallops without roe (400g)• 30g pea shoots• 2 teaspoons lemon juice• 1½ tablespoons olive oil, extra 1 Preheat oven to 220°C/200°C fan. Line two oven trays with baking paper. 2 Cut out 8 x 10cm rounds from pastry; place on trays. Top each with another sheet of baking paper, then another oven tray (this will stop the pastry from puffing up during baking). Bake pastry for 12 minutes or until golden and crisp. 3 Meanwhile, heat butter in a…

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