Love Food Editors - A Year Full of Recipes

This digital edition first published in 2012 LOVE FOOD is an imprint of Parragon Books Ltd Parragon Queen Street House 4 Queen Street Bath BA1 1HE, UK Copyright Parragon Books Ltd 2012 LOVE FOOD and the accompanying heart device is a registered trademark of Parragon Books Ltd in Australia, the UK, USA, India, and the EU. www.parragon.com/lovefood 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. ISBN: 978-1-4748-0012-9 9 7 5 3 1 2 4 6 8 10 Copyright 2016 tyPoland Lukasz Dziedzic with Reserved Font Name Lato. Cover and internal design by Lexi L'Esteve Project managed by Natalie Coates New photography by Mike Cooper New home economy by Lincoln Jefferson Additional design by Sin Williams Introduction and additional recipes by Christine France Notes for the Reader This book uses standard kitchen measuring spoons and cups. All spoon and cup measurements are level unless otherwise indicated.

Unless otherwise stated, milk is assumed to be whole, butter is assumed to be salted, eggs are large, individual vegetables are medium, and pepper is freshly ground black pepper. Unless otherwise stated, all root vegetables should be washed and peeled before using. For the best results, use a meat thermometer when cooking meat and poultrycheck the latest USDA government guidelines for current advice. Garnishes and serving suggestions are all optional and not necessarily included in the recipe ingredients or method. The times given are only an approximate guide. Preparation times differ according to the techniques used by different people and the cooking times may also vary from those given.

Optional ingredients, variations, or serving suggestions have not been included in the calculations. Recipes using raw or very lightly cooked eggs should be avoided by infants, the elderly, pregnant women, and people with weakened immune systems. Pregnant and breast-feeding women are advised to avoid eating peanuts and peanut products. People with nut allergies should be aware that some of the prepared ingredients used in the recipes in this book may contain nuts. Always check the packaging before use. CONTENTS QUICK REFERENCE INDEX For those of us who regularly cook meals for family and friends, the one thing that can turn this everyday activity into a chore is its repetitive nature.

However good a cook you are, providing meals for a family all year round can soon drain your bank of ideas. Special occasions often provide an extra challenge, especially if youre not used to cooking more demanding, skillful recipes. So if, like most of us, you have developed a lack of culinary inspiration, this is the book for you. Every page is packed full of creative recipe ideas for every single day of the year, whether its for those quick weekday meals or for dinner party dishes. There are tempting cakes and desserts, plus some classics for special occasions and festive celebrations. Chilly fall and winter days call for warming, hearty dishes that are slow-cooked and economical, too, making the best of comforting, seasonal ingredients.

In the spring and summer months, we tend to focus on lighter, refreshing dishes that use the best fresh, young produce, either to cook outdoors or to take outdoors to eat when the weather permits. Its always plenty of fun to have a barbecue or an impromptu picnic, so inside you will find loads of easy dishes for alfresco eating of all kinds, including healthy, colorful salads, flavorful grills, and even campfire treats. EVERYDAY INSPIRATION Feeding a family every day can be demanding, especially if youre catering for different ages and tastes while trying to make sure everyone maintains a healthy balanced diet. This book will prove to be an invaluable store of recipes to fall back on, any day of the week. Whether you are looking for ideas for healthy lunch box snacks when the children go back to school, or you are in need of nutritious, sustaining food to help you through the working day, there are plenty of ideas to choose from to keep your diet varied and interesting. Cakes and other baked items have their place in everyday cooking, too, as well as on special celebrations.

Youll find some irresistible sweet treats to cover every season, including special occasions, when you need a sophisticated, indulgent sweet dish to impress your guests. THE STAPLES A well-stocked pantry or cupboard is invaluable at any time of year. Then, all you should need to buy are the fresh foods in season to complete the dish. Start with this list of basic standbys, then add your own useful favorites: Canned foods: Italian tomatoes corn kernels beans, such as red kidney, navy beans, chickpeas, lentils Jars: honey, corn syrup, maple syrup olive oil extra virgin olive oil cooking oil, such as sunflower oil or peanut oil Worcestershire sauce wine vinegar soy sauce Dry goods: flour, such as all-purpose flour, as well as cornstarch sugar: granulated sugar, brown sugar, and confectioners sugar dried pasta and noodles rice and grains, such as bulgur wheat and rolled oats dried beans dried fruits, such as apricots, raisins, and golden raisins Frozen: vegetables: peas, broccoli pastry: phyllo, piecrust, puff Herbs and spices: sweet spices, such as vanilla beans, allspice, cinnamon, nutmeg, ginger dried herbs, such as bay leaves, thyme, parsley, oregano, sage, rosemary HOW TO USE THIS BOOK Whether youre cooking everyday family meals or cooking to impress your friends for special dinner parties, this book will be an invaluable resource, guaranteeing that you always have a suitable choice of dishes on hand. Its designed so that you can easily dip in and out of the pages for ideas and inspiration. Youll find this book is simple to use because there are two useful separate indexes.

The first index lists all the recipes alphabetically by name in the usual way for easy reference. A second index lists by the main ingredient or food type, so you can quickly check all the recipes that use your main ingredient; for example, all the beef recipes are listed together, all the chicken ones, and so on. So, if youre trying to decide how to cook some chicken for dinner, its easy to see at a glance whats in the book and find not just one, but several ideas for chicken dishes. All thats left to do is to start cooking and enjoy eating your way through the whole year! BAKED HAM WITH HOISIN & HONEY GLAZE SERVES: 68 PREP TIME: 20 MIN. PLUS 20 MIN. 45 MIN. 45 MIN.

INGREDIENTS 4-pound city ham 2 bay leaves 2 garlic cloves, crushed 1 tablespoon Dijon mustard 2 tablespoons hoisin sauce 2 tablespoons honey 1. Preheat the oven to 350F. Put the ham into a large saucepan with the bay leaves and cover with cold water. Bring to a boil, cover, reduce the heat, and simmer gently for 10 minutes. Drain well.2. Put the ham into a roasting pan and cover loosely with aluminum foil.

Bake in the preheated oven for 1 hour.3. Remove the ham from the oven (do not turn off the oven). Remove the foil and place the ham on a board. Carefully remove the skin with a sharp knife, leaving an even layer of fat on the meat. Score lines through the fat layer, crisscrossing to make a diamond pattern. Return the meat to the roasting pan.4.