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Food To LoveFood To Love

Food To Love October 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

As we test out what festive food the supermarkets will have on offer for us this Yule for our next issue, it got the team embracing all the joys that come from comfort food. From the first slice of Citrus drizzle cake on the cover, to the loosening of the belt to fit in that final serving of the Carbonara gnocchi bake, this issue is all about eating food to combat that tingle in the air.And as for the other things you’ll discover in the October issue, we guarantee that your friends will be round for lashings of tea, with our range of beautiful biscuits. From Anzac to Rugelach, there are some different things to try out come 3pm...We can’t forget Halloween, of course, and with kids – of…

access_time2 min.
q & a with

Q Why won’t my scones rise? I egg-wash them all over and not just on top – is this a factor? Brushing egg wash all over the scones will stop the steam inside from escaping, which will stop the scones puffing up and rising. Apply the egg wash to the tops of the scones and leave the sides unglazed. Q Why do my baked cheesecakes crack? How can I stop this happening? A cheesecake can crack after baking for two reasons. The first is over-mixing the eggs, they should be added to the rest of the ingredients at the last minute, then mixed as little as possible. Before adding the eggs, the mixture can be whipped until smooth.The second reason is over-baking. The internal temperature of the…

access_time2 min.
cover recipe

CITRUS DRIZZLE CAKE PREP + COOK TIME 2 HOURS (+ COOLING) SERVES 12 • 250g butter, softened, chopped• 1 tablespoon each finely grated orange and lemon rind• 330g (1½ cups) caster sugar• 4 eggs• 225g (1½ cups) self-raising flour• 75g (½ cup) plain flour• 125ml (½ cup) orange juice• 60ml (¼ cup) lemon juice CANDIED CITRUS • 220g (1 cup) caster sugar• 125ml (½ cup) water• 1 medium orange (240g), sliced thinly• 1 medium lemon (75g), sliced thinly GLACÉ ICING • 320g (2 cups) icing sugar• 60ml (¼ cup) boiling water 1 Preheat oven to 160°C/140°C fan. Grease a deep 22cm round cake pan; line base and side with baking paper. 2 Beat butter, rinds and sugar in a large…

access_time6 min.
what's in season pumpkin

AUTUMN fruits APPLES BLACKBERRIES DATES ELDERBERRIES FIGS PEARS PLUMS QUINCE AUTUMN vegetables AUBERGINES BEETROOT BROCCOLI BRUSSELS SPROUTS CABBAGES CAVOLO NERO CELERIAC GLOBE ARTICHOKES JERUSALEM ARTICHOKE KALE KOHLRABI LEEKS PARSNIPS PUMPKINS RADICCHIO RUNNER BEANS SALSIFY SWEDE SWEET POTATO SWISS CHARD TURNIPS THE NEW HOUMOUS PUMPKIN BRUSCHETTA WITH ALMOND SKORDALIA PUMPKIN BRUSCHETTA WITH ALMOND SKORDALIA PREP + COOK TIME 30 MINUTES SERVES 8 • 500g pumpkin, unpeeled• 2 tablespoons olive oil• 8 thin slices sourdough bread (200g)• 100g feta, crumbled• 10g (½ cup) flat-leaf parsley leaves• 2 tablespoons olive oil, extra …

access_time1 min.
the pumpkin patch

Pumpkin, a cousin of the courgette and choko, belongs to the squash family. Although native to North America, it is used extensively around the world for cooking and even recreation – the traditional Halloween jack-o’-lantern is carved out of a pumpkin. In the kitchen, the pumpkin is versatile, with both the flesh and seeds being edible. COMMON TYPES BUTTERNUT SQUASH This is a good all-rounder pumpkin suitable for soups, mashes and roasting. It has a pale orange thin skin and is easy to peel. GOLDEN NUGGET Small and round with a deep orange skin, this pumpkin is suitable for stuffing and roasting. BLUE JARRAHDALE This is a large pumpkin with a ribbed grey skin. Its sweet flesh is…

access_time3 min.
4 ways with breakfast wraps

BASIC EGG WRAPS PREP + COOK TIME 15 MINUTES MAKES 2 Whisk 2 eggs in a bowl; transfer to a plastic squeeze bottle. Spray a small frying pan with cooking oil; place over medium heat. Drizzle half the egg into the pan to form a lacy pattern; cook for 1 minute or until set. Remove from pan. Repeat to make a second wrap. To roll the wraps, place a sheet of baking paper on the bench with a short side in front of you. Place egg wrap on the paper near the end closest to you; add the filling, then, using the paper as a guide, roll up tightly to enclose. Carefully slide off the paper onto a serving plate. 1 SPRING VEGGIE…

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