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Food To LoveFood To Love

Food To Love September 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:
Bauer Media Ltd
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12 Issues

IN THIS ISSUE

access_time1 min.
welcome

It’s the month where we’re not quite ready to wave goodbye to summer, with all its colourful and fresh food. So this issue is an ode to the last of the summer delights. We proudly saying that it’s OK to eat fresh and light food, but with the assurance that it’ll be filling and substantial.Why not dip your toe into the wholesome food that autumn brings, as we bring you feasts from afar. Once you’ve mastered the Pad Thai on p78, you’ll not want to cook anything else, when people come to call...And with the kids being back at school, make their weekends and after-school meals something to smile about with the fancy food on p50. But be warned, the Veggie hash brown heart puffs may not make it…

access_time1 min.
spice blends

BAHARAT Can include mixed spice, black pepper, allspice, dried chilli flakes, paprika, coriander seeds, clove, cinnamon, sumac, cumin seeds, nutmeg and cardamom. Used in Middle Eastern dishes, it’s rubbed on fish, beef and lamb before cooking. It adds an exotic flavour to roasts and casseroles, particularly lamb. Also used in fish curries. CHERMOULA A North African spice blend, it can contain cumin, paprika, onion, turmeric, cayenne pepper, garlic, parsley, pepper and dried coriander leaves. Used as a marinade to add a Moroccan flavour to grilled, barbecued and roasted meat and fish. DUKKAH An Egyptian speciality of roasted nuts, seeds and spices, most commonly coriander and cumin seeds, it’s usually served with crusty bread and olive oil. Also good to coat chicken and fish, and to sprinkle…

access_time2 min.
settle petal

CHAMOMILE HONEY CAKE PREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING) SERVES 12 • 475g (1⅓ cups) honey• 2 teaspoons finely grated orange rind• 1 teaspoon finely grated lemon rind• 2 chamomile tea bags• 450g (3 cups) plain flour• 2 teaspoons baking powder• 1 teaspoon bicarbonate of soda• ½ teaspoon salt• 1 tablespoon ground cinnamon• ½ teaspoon ground cloves• ½ teaspoon ground nutmeg• 150g (⅔ cup) caster sugar• 110g (½ cup) firmly packed brown sugar• 180ml (¾ cup) sunflower oil• 2 teaspoons vanilla extract• 1 teaspoon orange blossom water• 4 eggs, beaten lightly• 100g (⅔ cup) coarsely chopped plain almonds (optional)• edible flowers, to serve• 2 tablespoons honey, extra CRÈME FRAÎCHE FROSTING • 400g (1⅔ cups) crème fraîche• 80g (½ cup)…

access_time1 min.
what’s in season berries

Summer fruits• APRICOT• BLACKBERRY• BLUEBERRY• DAMSON• ELDERBERRY• FIGS• GOOSEBERRY• LOGANBERRY• NECTARINE• PEACH• PLUM• RASPBERRY• REDCURRANT• STRAWBERRY• TAYBERRY• TOMATO• WATERMELON Summer vegetables• BEETROOT• BROAD BEAN• BROCCOLI• CARROT• CAVOLO NERO• CELERY• COURGETTE• FENNEL BULB• GARLIC• KOHLRABI• LETTUCE• MANGE TOUT• MARROW• PEAS• PEPPER• RADICCHIO• RADISH• RUNNER BEAN• SAMPHIRE• SPRING ONION• SWEETCORN• SWISS CHARD• SUGAR SNAP PEAS• WATERCRESS ■…

access_time6 min.
simply red

Berries, including strawberries and raspberries, are members of the rose family. And perhaps that’s not surprising – their luscious red colours could match the richest scarlet or crimson rose. Berries are an absolute must at this time of the year. Juicy and inviting, and the essence of summer, they are also at their cheapest. Eat them straight, blended with yoghurt for a smoothie, baked in a cake, sprinkled over a pavlova with lashings of cream or as a berry coulis. With their sweet, yet sometimes deliciously tart, flavours and heavenly hues, berries are a treat for the eyes and the tastebuds. MELT-&-MIX STRAWBERRY YOGHURT CAKE PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING & COOLING) SERVES 8 • 375g (2½ cups) self-raising flour•…

access_time2 min.
scrambled eggs

Learn how to cook perfect creamy scrambled eggs, then add our amazing toppings. BASIC SCRAMBLED EGGS PREP + COOK TIME 20 MINUTES SERVES 4 • 8 eggs• 125ml (½ cup) single cream• 30g butter 1 Lightly whisk eggs and cream in a medium bowl. 2 Heat butter in a large frying pan over medium heat. 3 Add egg mixture, cook 1 minute, then use a wide spatula to gently scrape the set egg mixture along the base of the pan. Cook for a further minute or until just set on the base, then use the spatula to gently scrape the set egg mixture along the base of the pan. Remove from heat when eggs are still creamy and softly set. Serve immediately. SCRAMBLED…

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