Download BBC Good Food [UK] (September 2014) PDF

BBC reliable nutrients journal This journal is produced by way of the BBC. it truly is certainly one of Britain’s most sensible food and drinks magazines. BBC strong nutrients is jam-packed with foolproof recipes for each celebration, no matter if you’re having a quiet evening in by yourself or throwing a three-course banquet. BBC stable meals is certain to have anything to tempt everyone’s flavor buds. It has uncomplicated yet tasty nutrition, fast and simple recipes and cake-baking classics. This journal brings jointly recipes from the world’s best cooks to offer each supper time a miles wanted advance.

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Extra resources for BBC Good Food [UK] (September 2014)

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Add the butter and bring slowly to the boil, stirring, until the sugar has dissolved. Boil steadily until the mixture is thick and pulpy, and a spoon drawn across the base leaves a clean line (or test for set, see above right) – this will take 10-20 mins. Pack the cheese into the warm jars, seal and label. Will keep for 1 year. PER TBSP 32 kcals, protein none, carbs 7g, fat none, sat fat none, fibre none, sugar 7g, salt none TO STERILISE YOUR KETCHUP Put the bottles of ketchup on an upturned saucer or a thick wad of newspaper in the base of a heavy pan that will fit the bottles snugly.

PER SERVING 253 kcals, protein 6g, carbs 46g, fat 4g, sat fat 1g, fibre 5g, sugar 10g, salt none GOES WELL WITH… Spiced grilled lamb skewers, page 71. Green beans with tomato & feta Roasted squash with crushed pistachios EASY SERVES 4 1 OF 5 GOOD GLUTEN A DAY 4 YOU FREE PREP 10 mins COOK 40 mins 66p per serving 1 butternut squash, peeled and cut into chunks 2 tbsp olive oil 50g/2oz pistachios, toasted 4 thyme sprigs, leaves only juice 1 lemon 1 Heat oven to 200C/180C fan/gas 6. Toss the butternut squash with 1 tbsp of the olive oil and season.

4 Pour the dressing over the rice salad and mix well. Top with the lamb cutlets and serve. TIP Choose olives from the deli counter marinated in oil and garlic. Or make your own: coat olives in good-quality olive oil and add a few finely chopped garlic cloves. ’ LISA 1 Toss the bread in 1 tbsp of the olive oil. Heat a large frying pan and fry the bread for 5-10 mins until crisp and golden, then set aside on kitchen paper. 2 Meanwhile, put the salad in a serving bowl. Wipe out the frying pan and pour in the remaining oil.

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BBC Good Food [UK] (September 2014)


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