Love Food Editors - Best of Holiday

This digital edition published by Parragon Books Ltd in 2015

LOVE FOOD is an imprint of Parragon Books Ltd

Parragon Books Ltd
Chartist House
15-17 Trim Street
Bath BA1 1HA, UK
www.parragon.com/lovefood

Copyright Parragon Books Ltd 2015

LOVE FOOD and the accompanying heart device is a registered trademark of Parragon Books Ltd in Australia, the UK, USA, India and the EU.

Designed by Pip Tannenbaum and Kate Garrigan

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright holder.

Covered By Your Grace Copyright (c) 2010, Kimberly Geswein (kimberlygeswein.com)

HVD Bodedo Medium 2009 Hannes von Dhren

Bundt is a registered trademark of Northland Aluminum Products, Inc.

10 9 8 7 6 5 4 3 2 1

ISBN 978-1-4723-9798-0

Notes for the Reader

This book uses both metric and imperial measurements. Follow the same units of measurement throughout; do not mix metric and imperial. All spoon measurements are level: teaspoons are assumed to be 5 ml, and tablespoons are assumed to be 15 ml. Unless otherwise stated, milk is assumed to be full fat, eggs and individual vegetables are medium, pepper is freshly ground black pepper and salt is table salt. Unless otherwise stated, all root vegetables should be peeled prior to using.

While the publisher of the book and the original author(s) of the recipes and other text have made all reasonable efforts to ensure that the information contained in this book is accurate and up to date at the time of publication, anyone reading this book should note the following important points:

Medical and pharmaceutical knowledge is constantly changing and the author(s) and the publisher cannot and do not guarantee the accuracy or appropriateness of the contents of this book; In any event, this book is not intended to be, and should not be relied upon, as a substitute for appropriate, tailored professional advice. Both the author(s) and the publisher strongly recommend that a doctor or other healthcare professional is consulted before embarking on major dietary changes.

For the reasons set out above, and to the fullest extent permitted by law, the author(s) and publisher: (i) cannot and do not accept any legal duty of care or responsibility in relation to the accuracy or appropriateness of the contents of this book, even where expressed as advice or using other words to this effect; and (ii) disclaim any liability, loss, damage or risk that may be claimed or incurred as a consequence - directly or indirectly - of the use and/or application of any of the contents of this book.

For best results, use a food thermometer when cooking meat. Check the latest government guidelines for current advice.

Vegetarians should be aware that some of the ready-made ingredients used in the recipes in this book might contain animal products. Always check the packaging before use.

Garnishes, decorations and serving suggestions are all optional and not necessarily included in the recipe ingredients or method.

Recipes using raw or very lightly cooked eggs should be avoided by infants, the elderly, pregnant women, convalescents and anyone suffering from an illness. Pregnant and breastfeeding women are advised to avoid eating peanuts and peanut products. Sufferers from nut allergies should be aware that some of the ready-made ingredients used in the recipes in this book may contain nuts. Always check the packaging before use.

In 2007 Parragon launched the global cookbook brand Love Food. Our aim has always been to publish cookbooks that combine delicious, reliable, and accessible recipes with stunning photography and design. We work with a talented collection of food writers and photographers to create quality books that inspire, excite, and encourage everyone to have fun in the kitchen!

Our passion for food has led us to publish books on a diverse range of subjects, from classics such as Grandmas Best Recipes and The Slow Cooker , to trending topics including clean eating and going green, and specialist diets such as Gluten-Free Vegan Baking . Its hard to imagine a food group we havent researched or a recipe we havent tested! We create books that appeal to all, from the health conscious working professional, to the busy family, and even the adventurous weekend cook! Now eight years later, and with global sales of over 100 million books, we like to think we have played a small part in helping people around the world love food, and cooking, as much as we do!

To be further inspired by Love Food, visit www.parragon.com/lovefood. Connect with us on social media @parragonbooks.

serves 2

S URPRISINGLY BOTH HOT AND COLD ON THE TONGUE, THIS MINTY COOLER WILL RESTORE VITALITY AND VIGOR .

ingredients

cup milk

2 tbsp peppermint syrup

14 oz/400 g peppermint ice cream

decoration

sprigs of fresh mint

Pour the milk and peppermint syrup into a food processor or blender and process gently until combined.

Add the peppermint ice cream and process until smooth.

Pour the mixture into tall glasses and decorate with sprigs of fresh mint.

Recipe from 100 Best Smoothies & Juices

serves 10

ingredients

2 cups cranberry juice

2 cups orange juice

5 ounces water

teaspoon ground ginger

teaspoon cinnamon

teaspoon grated nutmeg

cracked ice

cranberries, to garnish

Put the first six ingredients into a saucepan and bring to a boil. Reduce the heat to low and simmer for 5 minutes.

Remove from the heat and pour into a heatproof pitcher or bowl. Chill in the refrigerator.

Remove from the refrigerator, put cracked ice into the serving glasses, pour in the punch, and garnish with cranberries on toothpicks.

Recipe from The Art of Mixology

serves 9

T HIS SWEET AND CREAMY DRINK HAS A WELCOME HIT OF BRANDY AND A TOUCH OF RUM FOR THAT WINTER-WARMING EFFECT ON A COLD DAY .

ingredients

6 extra-large eggs

cup superfine sugar, plus 2 tablespoons extra

2 cups light cream

2 cups milk

cup brandy

cup light rum

1 teaspoon vanilla extract

2 cups heavy cream

freshly grated nutmeg, to decorate

Whisk the eggs with a handheld electric mixer on medium speed until thick and lemon in color, then gradually add the cup of sugar, whisking well.