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Food

Food

Issue 2

Food Magazine offers an appealing mix of innovative ideas and practical information on food, wine, travel, home and garden, health and beauty and more.

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Paese:
New Zealand
Lingua:
English
Editore:
Are Media Pty Limited
Frequenza:
Back issues only
3,06 €(VAT inclusa)

in questo numero

2 min
well preserved

REMEMBER… ➽ Choose the right jar for the job. For example, jars with a small opening and narrow neck are ideal for fruits in syrups, while widemouthed, straight-sided jars are good for chunky preserves. ➽ Run all the jars, lids and tools through the dishwasher to sterilise, or warm jars in a low oven for 20 minutes and boil lids and seals in a saucepan of simmering water until needed. ➽ For a good seal to occur, both jars and lids must be hot, and the filling almost simmering. JAM & MARMALADE ➽ Jam requires pectin to set. Some fruits, such as citrus, are high in pectin, others, including apricots, are low, with levels decreasing in riper fruit. Most fruits can be made into jam by either adding pectin in the form of a squeeze…

2 min
cook the cover

Layered Lolly Cake Cheesecake PREP + COOK TIME 50 MINUTES + CHILLING SERVES 12 • 150g frozen raspberries• 1 tablespoon water• 1 teaspoon sugar• 90g butter• ¼ cup sweetened condensed milk• 200g malt biscuits• 125g Eskimo lollies or fruit puffs, chopped• desiccated coconut (optional) EASY CHEESECAKE FILLING • 4 teaspoons powdered gelatine• ½ cup cold water• 750g cream cheese, soft• ¾ cup caster sugar• 2 teaspoons vanilla essence• 1½ cups cream 1 Line the base and sides of a 20cm springform cake tin with non-stick baking paper and set aside. 2 Place berries in a small saucepan with the water and sugar; heat until pulpy. Press through a sieve with the back of a spoon to remove seeds; set purée aside. 3 Combine butter and condensed milk in a small saucepan. Heat gently until the butter is…

2 min
showcase

MILKY DELIGHT For some people who have trouble drinking regular cow’s milk, it might be because of the A1 protein. a2 Milk™, brought to you by Anchor™, might make a difference, as many people say it just feels better in their bodies. It’s perfect in smoothies, coffee, over cereal or just on its own. Available through leading retailers throughout New Zealand. PACK A SNACK Countdown’s Macro snack pack range is great when you are on the go or simply feeling peckish. There are five yummy flavours to choose from, and all are priced at just $1 each. They have no artificial colours, flavours or preservatives, plus they have a Health Star rating of four or more. Find them in store. HAM IT UP! Freedom Farms are calling time on mediocre ham sandwiches! Their shaved ham…

1 min
fix yourself a treat!

If you have a weakness for nut butter, you’ll know all about Fix and Fogg, the Kiwi company launched by two ex-lawyers who now produce award-winning deliciousness from their Wellington factory. The name is a nod to two characters in the 1873 adventure novel Around the World in 80 Days, Phileas Fogg and Detective Fix. The story’s theme of embarking on a great journey and taking risks along the way resonated with founders Roman and Andrea Jewell when they decided to create artisan butters. Teaming up with Fix and Fogg, we have two great packs to give away, each worth $80 and featuring some of their most delicious creations, including peanut butters in dark chococlate, coffee and maple and fruit toast flavours, as well as a tote bag. To be…

2 min
ask the expert

Whenever I fry fish, I can never get the skin to go crispy. Is there a trick to doing this? There’s nothing like crispy skin, be it chicken, pork or fish! To crisp the skin on fish, scrape the back of a knife backwards and forwards over the skin to remove any moisture. Pat dry and sprinkle with a little salt before cooking, skin-side down first. I remember my grandma lining everything with greaseproof paper. Can you still buy it, or is it the same as baking paper? Standard greaseproof paper isn’t non-stick, but it is refined to have a non-porous quality known as glassine – think of the wrapper on a block of butter; it’s probably closest to the paper your grandma used and is ideal for wrapping greasy and…

2 min
simply nuts

Rosemary, Almond & Pecan Mix PREP + COOK TIME 30 MINUTES + COOLING MAKES 5 CUPS Preheat oven to 170°C and line two oven trays with baking paper. Sift 1½ cups icing sugar. Place 360g almonds and 270g pecans in a colander. Rinse under cold water. Tip wet nuts onto oven trays, then sift icing sugar over. Add 1 tablespoon chopped rosemary, 1 teaspoon sea salt flakes and ½ teaspoon ground black pepper. Toss well. Tip onto trays. Roast for 20 minutes, stirring halfway, until browned. PER ⅓ CUP SERVE Energy 328kcal, 1376kj • Protein 6.7g • Total Fat 26.3g • Saturated Fat 1.6g • Carbohydrate 16g • Fibre 3.6g • Sodium 147mg • Sugar 15.7g TIP In warm weather, store untoasted nuts in the freezer to prevent them from going rancid. Sweet & Hot Cashew…