EXPLOREMY LIBRARY
Food & Wine
Woman & Home Feel Good Food

Woman & Home Feel Good Food Summer 2017

Published by TI Media Limited Woman & Home Feel Good is the only wellbeing and fitness title that offers women of any age, any shape, any fitness level, the inspiration to feel fabulous every day. Simple changes that fit real life are the prescription to make the most of your looks, feel younger, fitter, and slimmer, reduce stress, get more vitality and live a healthier life. The magazine is divided into sections focusing on wellbeing, beauty, diet, fitness, health and ‘inner you’ and is packed with tips, expert advice and best buys.

Country:
United Kingdom
Language:
English
Publisher:
TI-Media
Frequency:
Back issues only
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in this issue

1 min.
hello!

Summer is on its way and it’s one of the loveliest times of year for cooks. Whenever there’s an opportunity, our barbecue gets fired up and big bowls of salads and sides fill the garden table, waiting for friends and family to dig in. That’s the thing with cooks – we are all feeders, always happy to cater for a crowd! My advice is to be organised and don’t prepare too many dishes that require last-minute attention. That’s why we’ve filled this issue with delicious recipes for any occasion, without making life complicated. We’ve some great cooks and chefs to inspire you, whether you love baking or just need something to jazz up your midweek repertoire. We’re all guilty of turning out the same dishes, so it’s time to try something…

4 min.
meet our contributors…

Nicola Millbank Nicola “Milly” Millbank is an actress in film and television by day, appearing in Mr Selfridge and Silent Witness. But by night she is an avid foodie who set up the website millycookbook.comwhere she shares her recipes for home-cooked, wholesome food, avoiding faddy diets. Milly, who has Scandinavian heritage, says, “I want to celebrate the home cook again, dedicate my time to making proper comfort food, and always aim for lagom – a Swedish concept meaning just the right amount.” Her mantra is quite simple – eat everything in moderation. She believes the clean eating trend implies that unless you follow a sugar-, alcohol- and gluten-free lifestyle, you are eating “dirty”. Milly spends most of her spare time thinking up new recipes and writing about food. She lives in London…

2 min.
what’s in season?

Whether you’re growing a tomato plant on the windowsill or choosing a punnet of locally grown produce from the fruit and veg aisle, it’s a great time to eat fresh and make the most of what’s right on your doorstep. BEETROOT This versatile vegetable, which is a good source of fibre, tastes great in salads, juiced with carrots for a vitamin hit, or roasted to intensify its sweetness. Delicious grated into chocolate cake too. BROAD BEANS With just a short season, growing these at home means you can pick them when they are tiny and sweet. Lightly steam and use to make “posh” beans on toast – roughly crush the cooked beans, mix with a splash of lemon juice and olive oil, and serve on bruschetta. CHERRIES British cherries are often sweeter as they have had…

1 min.
watercress gazpacho with salmon

READY IN 20 MINS •SERVES 4 EASY/PREPARE AHEAD ✢ 2tbsp olive oil ✢ 2tbsp cider vinegar ✢ ½ cucumber (about 200g), peeled, deseeded and roughly chopped ✢ 2 spring onions, roughly chopped ✢ ½ green pepper, roughly chopped ✢ 1 ripe avocado, peeled ✢ 75-100g bag fresh watercress ✢ 1 piece of ready-poached salmon (about 125g) 1 Put all the ingredients, except the salmon, in a blender with 100ml cold water. Whizz until well blended. Sieve for a smooth soup. Season and chill until ready to serve. 2 Spoon the cold soup into 4 small bowls and add flakes of salmon on top. Season with salt flakes and black pepper. Per serving: 200 calories, 17g fat (3g saturated), 2g carbohydrate…

1 min.
watercress with walnut pesto and pasta

READY IN 25 MINS •SERVES 4 EASY/PREPARE AHEAD ✢ 300-400g tagliatelle ✢ 2tbsp capers, rinsed for the pesto ✢ 60g walnut pieces ✢ 75-100g bag fresh watercress, chopped ✢ 1 garlic clove, chopped ✢ 3tbsp olive oil ✢ 1tbsp horseradish sauce (optional) ✢ 60g Parmesan cheese, grated 1 Cook the tagliatelle in boiling salted water, according to the pack instructions. 2 To make the pesto, put the walnuts, watercress, garlic, oil and horseradish, if using, in a blender, or in a big jug, and use a stick blender to make it smooth. Stir in the Parmesan and season to taste. 3 Drain the tagliatelle, keeping a little water in it, then stir the pesto through. Serve in 4 warmed dishes, and sprinkle the pasta with capers. Per serving: 503 calories, 24g fat (5g saturated), 56g carbohydrate…

1 min.
watercress, avocado, bacon and blue cheese salad

READY IN 20 MINS •SERVES 4 EASY/PREPARE AHEAD ✢ 4 rashers of streaky bacon ✢ 75-100g bag fresh watercress ✢ 1 ripe avocado, sliced ✢ 75-100g Roquefort or other blue cheese for the dressing ✢ 3tbsp olive oil ✢ 1tbsp balsamic vinegar 1 Heat a frying pan, add the bacon and fry until crisp on both sides. Snip into smaller pieces. 2 Arrange the watercress sprigs on a platter. Add slices of avocado, chunks of cheese and the warm bacon. Season. 3 To make the dressing, whisk the oil and vinegar and drizzle over the salad. Per serving: 293 calories, 28g fat (9g saturated), 2g carbohydrate TIP The nutrients in watercress make it beneficial for post-menopausal women, improving concentration and reducing the risk of osteoporosis GO ONLINE For more ways with watercress, go to womanandhome.com/watercress…