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category_outlined / Cibo e Vino
Food To LoveFood To Love

Food To Love

July 2019

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.

Paese:
United Kingdom
Lingua:
English
Editore:
H BAUER PUBLISHING LIMITED
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COMPRA NUMERO
3,87 €(Incl. tax)
ABBONATI
38,76 €(Incl. tax)
12 Numeri

IN QUESTO NUMERO

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welcome...

We thought the quote (see left) for this month’s issue sums it all up. Cooking is based on mastering the basics before building on them with flavour layers and various textures. We will forever remember the first dish we cooked up for our family – for our Editor, it was Pear Mice Flan; tinned pears nestled on a bed of chocolate Angel Delight on a sponge flan base. Not exactly the height of sophistication or skill, but she can still remember the glee of the first bite. So we thought it was time to celebrate the basic techniques and methods that have made us the great cooks we have, or would like to, become. This issue is all about rediscovering, or teaching the next generation, from soft-boiling eggs, making a sublime…

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summer on a plate

SPINACH & CHEESE SCROLLS PREP + COOK TIME 50 MINUTES SERVES 4 • 500g frozen chopped spinach, thawed• 1 tablespoon olive oil• 6 spring onions, sliced thinly• 2 cloves garlic, crushed• 200g cottage cheese• 100g feta, crumbled• 20g finely chopped fresh mint• 20g finely chopped fresh flat-leaf parsley• 2 egg yolks• 8 sheets filo pastry• 125g butter, melted• 2 teaspoons sesame seeds• ½ teaspoon cumin seeds• lemon wedges, to serve TOMATO SALAD • 10 plum tomatoes (150g), cut into wedges• 1 small red onion (100g), sliced thinly into rings• 2 teaspoons extra virgin olive oil• 2 tablespoons fresh oregano leaves 1 Preheat oven to 180°C/160°C fan. Grease and line two oven trays with baking paper. 2 Drain spinach using a sieve. Then squeeze out excess water and place in a bowl. Pat dry with paper towel. 3…

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foodie news

Sweet fusion by Del Monte Del Monte has come up with Fruit Fusions range. Choose from Pineapple in Coconut Water, Pineapple with Green Tea or Peach & Pear in Elderflower Water. They are delicious and each contains less than 65kcals and no added sugar, so makes a good sweet moment for slimmers and kids alike. Tesco 70p (113g). Time to stew It may be summer, but the need for a good stew doesn’t go away. So celebrate these glorious summer pots from African-inspired Red Red stews, created with Ghanaian TV chef, Zoe Adjonyoh. Choose from Red Bean & Sweet Potato, Okra & Lentils and Black-Eyed Beans & Tomato. Using just boiling water, all are ready in 7 minutes, and are a flavour-packed, vegan-friendly, gluten-free lunch for under 300 calories a pot. We loved. Ocado &…

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takes three to make lunch

A BASE OF RICE… With basmati, nutty red rice, chickpeas, lemon and mint, the Summery Rice Salad is the latest pouch from Tilda’s limited-edition range. Ready in just 30seconds, this is perfect with olives and feta stirred through, or topped with barbecued meat, fish or veggies. All major supermarkets, £1.59 (250g). A VEGGIE PROTEIN… Add in meat-free sausages, burgers or Swedish-style meatballs from the new Birds Eye Green Cuisine range. Both are made from pea protein, low in saturated fat and high in fibre, you’ll be getting a little more goodness in your plant-based lunch. Asda, Tesco & Ocado, £2.50 each. PACKED WITH LOVE Much-loved British series Clangers celebrates its 50th anniversary this year (we know!) Now on CBeebies channel, a whole new generation has fallen in love with the show, so this Soup Dragon lunchbox will…

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at the speed of light

SPICY WHITE BEAN PANZANELLA PREP + COOK TIME 20 MINUTES SERVES 4 • 160g wholegrain sourdough bread• cooking oil spray• 1 medium lemon (140g)• 2 x 400g cans cannellini beans, drained, rinsed• 250g heirloom cherry tomatoes, halved• 260g cucumber, chopped• 1 small red onion (100g), sliced thinly• 60g pitted black olives, halved• 1 fresh long red chilli, sliced thinly• 15g fresh basil leaves, torn• 120g soft goat’s cheese, crumbled• 60ml olive oil• 80ml red wine vinegar• 1 clove garlic, crushed 1 Preheat oven to 220°C/200°C fan. Line a large oven tray with baking paper. 2 Roughly tear bread into bite-sized pieces, place on tray; spray with cooking oil. Bake for 5 minutes or until golden and crisp. 3 Using a zester, remove rind from lemon in long, thin strips. 4 Place bread in a large bowl…

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top tips

Our take on the traditional Italian salad, panzanella, includes cannellini beans and cheese to beef up the protein content, making it more of a main meal than a side salad. You can use marinated feta instead of goat’s cheese. If you prefer, skip the cheese and stir through a can of flaked drained tuna. If you don’t have a zester, you can finely grate the lemon rind instead. Use regular beef mince, not lean, for a juicier patty. Patties and sauce can be prepared a day ahead. Most frying pans aren’t heavy-based, so heat your pan over medium heat for at least 3 minutes without adding any oil or butter. This way, when the ingredients are added to the pan, it will hold the heat a lot better. Store tomatoes at room temperature rather than in the…

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