Love Food Cookbooks

The perfect infographic to celebrate Eat Your Veggies...

Mon, 17 Jun 2013 15:38:05 +0100

The perfect infographic to celebrate Eat Your Veggies Day!

The Healthiest Infographic

Pop Chart Lab has a beautifully crafted infographic all about vegetables. It’s called The Various…

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lifeissweetascake: love cake ring

Mon, 17 Jun 2013 15:31:35 +0100

lifeissweetascake:

love cake ring

Meat Free Monday: Courgette/Zucchini Quiche

Mon, 17 Jun 2013 15:30:29 +0100

Did you know that today is Eat Your Veggies Day, and tomorrow is International Picnic Day? What could be better than putting both those ideas together and enjoying this delicious Courgette/Zucchini Quiche to share? This recipe has also been specifically created for our Wheat, Gluten and Dairy Free cookbook.

Courgette/Zucchini Quiche

Serves 4

Ingredients

Pastry/Dough

200 g/7 oz/ 1⅓ cups gluten and wheat-free plain white flour blend

100 g/3½ oz/ ½cup dairy-free soya spread

3 tbsp/ ¼ cup chopped chives

pinch of salt

4–5 tbsp/ ¼-½ cup cold water

Filling

2 tbsp olive oil

1 small red onion, cut into wedges

2 medium courgettes/ zucchini, cut into 2-cm/¾-inch chunks

8 cherry tomatoes, halved

1 large egg, beaten

175 ml/6 fl oz/ ¾ unsweetened dairy-free soya/soy milk

salt and pepper

For the pastry/dough, place the flour, spread and chives with a pinch of salt in a food processor and process to fine crumbs. Mix in just enough water to bind the mixture to a firm dough.
Roll out the dough on a lightly floured surface to line a 19-cm/ 9-inch diameter, loose-based flan tin/tart pan. Prick the base with a fork and chill in the refrigerator for 10 minutes.
Preheat the oven to 200°C/400°F/Gas Mark 6 and preheat a baking sheet. Line the pastry case with baking paper and dried beans and bake blind in the preheated oven for 10 minutes. Remove the paper and beans and bake for a further 5 minutes. Reduce the oven temperature to 190°C/375°F/Gas Mark 5.
For the filling, heat the oil and fry the onion and courgettes/zucchini, stirring often, for 4–5 minutes, or until softened and lightly browned. Tip into the pastry case with the tomatoes.
Beat the egg with the milk and season well. Pour into the pastry case. Bake in the preheated oven for 35–40 minutes, or until golden brown and set. Cool for 10 minutes before turning out. Serve the quiche warm or cold.

Recipe from Love Food cookbook Wheat, Gluten and Dairy Free (UK|US)

For more great recipes, download our free sampler ‘Love Food - Best of Summer’ now! (UK|US)

Bestowed Reveal The Benefits of Avocado

Thu, 13 Jun 2013 09:13:42 +0100

A huge thank you to Heather Bauer (renowned nutrition expert, author, entrepreneur and founder of Bestowed) for kindly writing our ‘blog of the month’ post all about the green goodness of avocado!

To read Heather’s blog post, and learn why you should be eating avocados, go to our Love Food website and check out our blog of the month!

Fancy trying a completely different way of making and presenting...

Tue, 11 Jun 2013 13:43:02 +0100

Fancy trying a completely different way of making and presenting your signature dishes? Then look no further!

Here’s an early sneak peek of some beautiful Rainbow Cakes from our ‘Make it in a Jar’ book, out later this year!

Be sure to check out our Love Food website for more sneak peeks in the coming weeks!

Meat Free Monday - Spicy Avocado Dip

Mon, 10 Jun 2013 15:02:16 +0100

We’re loving avocados this week, and with our spicy avocado dip, there is no reason why you can’t too!

The avocado is a rich source of monounsaturated fats for heart health and is packed with important nutrients.

Serves 4

Ingredients

2 large avocados

juice of 1–2 limes

2 large garlic cloves, crushed

1 tsp mild chili powder, or to taste

salt and pepper

Cut the avocados in half. Remove the stones/pits and skin and discard.
Place the avocado ﬂesh in a food processor with the juice of 1 or 2 limes, according to taste. Add the garlic and chili powder and process until smooth.
Transfer to a large serving bowl, season to taste and serve.

Tip:

Choose avocados that have unblemished skins without soft spots, which suggest bruising. They’re ready to eat if the flesh yields slightly when pressed with the thumb. To hasten ripening, put them in a paper bag with a banana. To prepare, cut lengthwise down to the stone/pit and twist to separate the two halves. Pierce the stone/pit with the tip of a knife, then pull the stone/pit out. Once cut, use lemon juice, vinegar or vinaigrette dressing, to avoid discoloration.

Recipe from 100 BEST HEALTH FOODS

Available now! (UK|US) eBook: (UK|US)

Try more recipes from our free sampler ‘Love Food Classics’ (UK|US)

We Love National Gingerbread Day!

Wed, 05 Jun 2013 10:50:09 +0100

Celebrate national gingerbread day with our Gingerbread and Vanilla Whoopie Pies, from Love Food cookbook Mini Cakes (part of our Mini Delights boxset.)

Makes: 14  Prep: 25 minutes, plus cooling Cook: 10 minutes

Ingredients

1 egg

70 g/ 2½ oz/ ⅓ cup light muscovado/ brown sugar

1 tbsp black treacle/ molasses

40 g/ 1½ oz/ 3 tbsp lightly salted butter, melted

5 tbsp milk

150 g/5 oz / scant 1¼ cups plain/ all-purpose flour

1⁄2 tsp bicarbonate of soda/ baking soda

1½ tsp ground ginger

1⁄2 tsp ground mixed spice/ allspice

FILLING

100 g/ 3½ oz/ scant ½ cup cream cheese

15 g/ ½oz/ 1tbsp unsalted butter, softened

1 tsp vanilla extract

55 g/ 2 oz/ scant ½ cup icing sugar/ confectioners’ sugar, plus extra for dusting

1 tsp boiling water

Preheat the oven to 180°C/350°F/Gas Mark 4. Line 2 baking trays with baking/ parchment paper. Put the egg, light muscovado/ brown sugar and treacle/ molasses in a mixing bowl and beat together with an electric handheld whisk until thickened and foamy. Beat in the lightly salted butter and milk.
Sift the flour, bicarbonate of soda/ baking soda, ginger and mixed spice/allspice into the bowl and stir with a wooden spoon to make a soft paste.
Spoon teaspoons of the mixture onto the baking trays, flattening them slightly so each spoonful is about 3 cm/1¼ inches in diameter. Space the spoonfuls about 5 cm/2 inches apart to allow for expansion.
Bake in the preheated oven for 10 minutes, or until risen and firm to the touch, switching over the baking trays halfway through cooking. Leave on the trays for 5 minutes, then transfer to a wire rack to cool.
For the filling, put the cream cheese, unsalted butter, vanilla and icing sugar/ confectioners’ sugar in a mixing bowl and beat together with an electric handheld whisk until smooth and creamy. Beat in the boiling water to soften. Sandwich the whoopie pies together in pairs with the filling. Leave in a cool place to firm up for a couple of hours, then dust with icing sugar/confectioners’ sugar.

Recipe from ‘Mini Delights Box Set’ Available Now! (UK|US)

UK: It's National Hug Your Cat Day!

Tue, 04 Jun 2013 14:55:03 +0100

Meow! It’s National Hug Your Cat Day.

Cook your feline friend a yummy Risotto dinner with this recipe from ‘Cooking for your Cat’.

Lucca’s favorite risotto

Makes 2 to 3 portions

31⁄2 oz (100 g) chicken breast fillet, skinless 1⁄2 oz (15 g) green asparagus 1 tsp olive oil 1⁄4 oz (10 g) risotto rice

5 tbsp (75 l) homemade chicken stock, see p. 8 (alternatively, dissolve 1⁄4 tsp additive-free vegetable stock powder in 5 tbsp (75 ml) water)

1⁄4 tsp butter 1 tsp grated Parmesan

Cut the chicken breast fillet into small cubes. Finely chop the asparagus.

Heat the olive oil in a saucepan and sauté the cubes of meat. Add the rice and asparagus, and sauté briefly. Add two tablespoons of the stock and continue stirring until the liquid has almost evaporated. Add the rest of the stock and cook uncovered on a low heat for 15 minutes, stirring occasionally.

Remove the risotto from the heat, stir in the butter and Parmesan, and allow to cool. Serve a portion at a time.

‘Cooking for your Cat’ - Available now.

MEAT FREE MONDAY - Grilled Aubergines/Eggplants with red pepper, feta and mint

Mon, 03 Jun 2013 14:54:27 +0100

Easy and quick to make, this sharing dish is perfect with many summer time meals!

Serves 4

Ingredients

1 red bell pepper, halved and deseeded

2 large firm aubergines/ eggplants, sliced crossways into 2-cm/ ¾-inch slices

olive oil, for brushing

2 garlic cloves, crushed

juice of 1 lemon

1 ½ teaspoons cumin seeds, crushed

50 g/1 ¾ oz/ ⅓ cup vegetarian feta cheese, crumbled

2 tablespoons roughly/coarsely chopped fresh mint leaves

sea salt flakes and pepper

Preheat the grill/broiler to high. Put the red bell pepper halves cut-side down on a roasting tray/pan. Place under a very hot grill/broiler for about 10 minutes, or until the skin is black and blistered.
Remove from the heat and cover with a clean tea/dish towel. Leave for 10 minutes to loosen the skin. Peel off the skin and cut the flesh into 5-mm/¼-inch dice.
Preheat a ridged griddle pan over a high heat. Brush the aubergine/eggplant slices with oil on both sides and place in the pan, in batches, if necessary. Cook for about 2 minutes on each side, until grill marks appear.
Carefully remove the aubergine/eggplant slices from the pan. Cut the larger slices in half.
In a large bowl, combine the garlic, red bell pepper, lemon juice and cumin. Season with salt and pepper.
Add the aubergine/eggplant slices, turning carefully to coat, then arrange on a serving platter.
Scatter with the cheese and mint leaves and serve at room temperature.

Recipe from Love Food cookbook ‘Vegetarian Step-by-Step’ (UK|US) eBook: (UK|US)

For more great recipes, download our free sampler ‘Love Food - Best of Summer’ now! (UK|US)

Meat Free Monday - Sweet and Sour Red Cabbage

Mon, 20 May 2013 15:51:00 +0100

Sweet & Sour Red Cabbage

This sweet and tangy side dish is a perfect accompaniment to a whole range of dishes, and will add a lovely splash of vibrancy to any meal!

serves 6–8

Ingredients

1 head of red cabbage, about 750 g/1 lb 10 oz

2 tbsp olive oil

2 onions, finely sliced

1 garlic clove, chopped

2 small baking apples, peeled, cored, and sliced

2 tbsp light brown sugar

1/2 tsp ground cinnamon

1 tsp crushed juniper berries

whole nutmeg, for grating

2 tbsp red wine vinegar

juice of 1 orange

grated rind of 1 orange

2 tbsp cranberry jelly

salt and pepper

Cut the cabbage into quarters, remove and discard the central stalk, and finely shred.
Heat the oil in a large saucepan and add the cabbage, onions, garlic, and apples. Sprinkle over the sugar, cinnamon, and juniper berries and grate one-quarter of the nutmeg into the pan.
Pour over the vinegar and orange juice and add the orange rind. Stir well and season with salt and pepper to taste.
Cook over medium heat, stirring occasionally,until the cabbage is just tender but still has “bite.” This will take 10–15 minutes, depending on how finely the cabbage is sliced.
Stir in the cranberry jelly and add more salt and pepper, if necessary. Serve hot

Recipe from Love Food cookbook ‘Grandma’s Best Recipes’ (UK|US)

Happy World Bake Day!

Sun, 19 May 2013 15:00:37 +0100

Happy World Bake Day!

To celebrate this scrumptious occasion, we’re delighted to give you an exclusive sneak peek from our upcoming book ‘Bake’, out in August!

Get stuck in with a Mediterranean-inspired Mascarpone Cheesecake.

Mascarpone Cheesecake

SERVES 10
PREP TIME: 45 minutes, plus  at least 3 hours to cool and chill
COOKING TIME: 1 hour - 1 hour,10 minutes

INGREDIENTS

base
165 g/53⁄4 oz amaretti biscuits
90 g/31⁄4 oz sugar
40 g/11⁄2 oz butter 
40 g/11⁄2 oz clear honey

300 g/101⁄2 oz mascarpone cheese, at room temperature
600 g/1 lb 5 oz cream cheese, at room temperature
250 g/9 oz sugar 
5 eggs
1 egg yolk 
100 ml/31⁄2 f l oz whipping cream
1 tsp vanilla extract
Finely grated zest of 1 orange

Preheat the oven to 160°C/325°F/Gas Mark 3. To make the base, put the biscuits into a food processor with the sugar and pulse until reduced to fine crumbs. Add the honey and butter and process until incorporated. Press the mixture into the base of a 25-cm/10-inch springform cake tin.
Put the mascarpone cheese, cream cheese and sugar into a large bowl and mix to combine. Add the eggs and the egg yolk and beat until incorporated. Add the cream, vanilla extract and orange zest and stir until well combined.
Pour the mixture into the prepared tin and bake in the preheated oven for 1 hour–1 hour 10 minutes, until set but still soft in the middle. Switch off the oven but do not remove the cheesecake. After 1 hour, remove the cheesecake from the oven and transfer to a wire rack to cool completely. Unclip and remove the springform, leaving the cheesecake on the base of the tin, then transfer to the refrigerator to chill for at least 2 hours. Serve chilled.

Recipe from Love Food cookbook ‘Bake’, available August 2013!

MEAT FREE MONDAY: CAULIFLOWER GRATIN

Mon, 13 May 2013 14:18:23 +0100

A classic and comforting dish, perfect for family get-togethers!

Cauliflower Gratin

Serves 4

Ingredients

1 cauliflower, trimmed and cut into florets

3 tbsp / 40g / ½ oz butter

1/3 cup / 40g / ½ oz all-purpose flour

2 cups / 450ml / 16 fl oz milk

1 cup / 115g / 4 oz finely grated cheddar cheese,

whole nutmeg, for grating

1 tbsp grated Parmesan cheese

salt and pepper

1. Bring a saucepan of lightly salted water to a boil, add the cauliflower florets, and cook for 4–5 minutes. They should still be firm. Drain, place in a warmed 1½-quart/1.4-litre/2 ½ pint gratin dish, and keep warm.

2. Melt the butter in the rinsed-out saucepan over medium heat and stir in the flour. Cook for 1 minute, stirring continuously.

3. Remove from the heat and gradually stir in the milk until the sauce has achieved a smooth consistency.

4. Return to low heat and continue to stir while the sauce comes to a boil and thickens. Reduce the heat and simmer gently, stirring continuously, for about 3 minutes, until the sauce is creamy and smooth.

5. Remove from the heat and stir in the cheddar cheese and a good grating of the nutmeg. Taste and season well with salt and pepper.

6. Pour the hot sauce over the cauliflower, top with the Parmesan cheese, and place under a hot broiler to brown. Serve immediately.

Tip: Using a mixture of cauliflower and broccoli will give a more vibrant dish. You can even make is more substantial by adding some fried sliced onions.

Recipe from Love Food cookbook Grandma’s Best Recipes (UK|US)

Barbecue-Glazed Drumsticks

Thu, 09 May 2013 15:45:23 +0100

Succulent chicken drumsticks in a beautiful thick BBQ glaze

Barbecue-Glazed Drumsticks

serves 6

ingredients
12 chicken drumsticks, about 1.6 kg/3 lb 8 oz
225 ml/8 fl oz /1 cup barbecue sauce
1 tbsp soft light brown sugar
1 tbsp cider vinegar
1 tsp salt
½ tsp pepper
½ tsp hot sauce
vegetable oil, for brushing

1 Using a sharp knife, make 2 slashes, about 2.5 cm/1 inch apart, into the thickest part of the drumsticks, cutting to the bone. Put the drumsticks into a large, sealable polythene freezer bag.

2 Mix together 4 tablespoons of the barbecue sauce, the sugar, vinegar, salt, pepper and hot sauce in a small bowl. Pour the mixture into the bag, press out most of the air and seal tightly. Shake the bag gently to distribute the sauce evenly and leave in the refrigerator for at least 4 hours.

3 Preheat the oven to 200°C/400°F/Gas Mark 6. Line a baking sheet with foil and brush lightly with oil.

4 Using tongs, transfer the drumsticks to the prepared baking sheet, spacing them evenly apart. Discard the contents of the bag. Brush both sides of the drumsticks with some of the remaining barbecue sauce.

5 Bake for 15 minutes, then remove from the oven and brush generously with more barbecue sauce. Return to the oven and repeat this process three more times for a total cooking time of 1 hour. When done, the chicken will be cooked through with a thick, beautiful glaze.

This recipe and more can be found in our free Love Food Classics recipe sampler, available on iOS through iTunes [UK | US], or online as a pdf from Scribd: [UK | US]

Keep a hold of that summer feeling with these delicious homemade...

Thu, 09 May 2013 10:21:49 +0100

Keep a hold of that summer feeling with these delicious homemade ice pops!

Check out the full recipe here: http://ow.ly/kR3Wx

Find this and many other cool summer treats in our Love Food cookbook, Irresistible Ice Pops [UK|US].

Planning a BBQ this weekend? Impress your friends with our...

Thu, 02 May 2013 17:04:14 +0100

Planning a BBQ this weekend? Impress your friends with our Chicken & Bacon Burgers, as featured by @RedMagDaily

Recipe from Love Food cookbook: The Burger (US|UK)

There isn’t much that can beat a freshly baked muffin,...

Wed, 01 May 2013 21:22:39 +0100

There isn’t much that can beat a freshly baked muffin, oozing with blueberry goodness! It seems that our friends at FiveFiveFabulous.com agree! Blueberry and Vanilla Muffins, from Love Food cookbook ‘Mini Delights’ (UK|US)

Celebrate St George's Day with a Quintessential Sticky Toffee Pudding!

Tue, 23 Apr 2013 11:39:35 +0100

Traditionally in the UK, St George’s Day consists of a feast, so why not dig in to this quintessentially British sweet and satisfying dessert!

Serves 6–8

Ingredients (pudding):

75 g/2¾ oz sultanas or ½ cup golden raisins

150 g/5½ oz/1 cup chopped stoned/pitted dates

1 tsp bicarbonate of soda

2 tbsp butter, plus extra for greasing

200 g/7 oz/ 1 cup soft light brown sugar

2 eggs

200 g/7 oz/ 1⅓ cups self-raising/all-purpose flour

Sticky toffee sauce:

2 tbsp butter

175 ml/6 fl oz/ ¾ cup double/heavy cream

200 g/7 oz / 1 cup soft light brown sugar

zested rind of 1 orange, to decorate

freshly whipped cream, to serve (optional)

1. To make the pudding, put the sultanas/raisins, dates and bicarbonate of soda into a heatproof bowl. Cover with boiling water and leave to soak.

2. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a round cake tin, 20 cm/8 inches in diameter.

3. Put the butter in a separate bowl, add the sugar and mix well. Beat in the eggs then fold in the flour. Drain the soaked fruit, add to the bowl and mix. Spoon the mixture evenly into the prepared cake tin.

4. Transfer to the preheated oven and bake for 35–40 minutes. The pudding is cooked when a skewer inserted into the middle comes out clean.

5. About 5 minutes before the end of the cooking time, make the sauce. Melt the butter in a saucepan over a medium heat. Stir in the cream and sugar and bring to the boil, stirring constantly. Reduce the heat and simmer for 5 minutes.

6. Turn out the pudding onto a serving plate and pour over the sauce. Decorate with zested orange rind and serve with whipped cream, if using.

Recipe taken from Love Food cookbook Grandma’s Best Recipes ( UK | US )

We love this video from Rick Mereki! It celebrates food from all...

Fri, 12 Apr 2013 15:06:15 +0100

We love this video from Rick Mereki!

It celebrates food from all over the world, captured in a really beautiful way.

Crispy on the outside, fluffy on the inside! Duck Fat Chips,...

Wed, 10 Apr 2013 14:19:47 +0100

Crispy on the outside, fluffy on the inside!

Duck Fat Chips, from Love Food Cookbook Love Chips / Love Fries, as featured by Red Online!

Meat Free Monday : The Classic Margherita

Mon, 08 Apr 2013 20:57:25 +0100

This classic recipe is delicious on it’s own, or if you’re feeling adventurous, use it as a great base for whatever toppings take your fancy!

PIZZA MARGHERITA

makes 4 small pizzas

Ingredients

90 ml/3 fl oz/ 1/3 cup olive oil, plus extra for greasing

2 small onions, diced

400 g/14 oz canned diced tomatoes

500 g/1 lb 2oz passata or scant 2 cups strained tomatoes

1 tsp dried oregano

400 g/14 oz mozzarella cheese

salt and pepper

flour, for dusting

basil leaves, to garnish

Basic Pizza Dough

2 sachets /envelopes easy-blend dried yeast

½ tsp caster sugar

125 ml/4 fl oz/ 1/2 cup lukewarm water

425 g/15 oz / 3 cups all-purpose plain flour, plus extra for dusting

1 tsp salt

3 tbsp olive oil

5–7 tbsp water

Method

Basic Pizza Dough

1) Crumble the yeast into a small bowl and sprinkle with the sugar. Add the lukewarm water, then stir to dissolve the yeast and sugar. Cover with a clean tea towel and prove/let rise in a warm spot for 30 minutes.

2) Sift the flour into a large bowl. Make a hollow in the center and pour the yeast mixture, salt, olive oil and the water into it.

3) Knead everything into a smooth, silky dough, then shape it into a ball. Dust the ball with a little flour, cover and set aside in a warm place to rise for a further hour, or until doubled in volume.

Pizza Margherita

1) Heat 4 tablespoons of the oil in a heavy-based saucepan, add the onions and sauté until translucent. Add the canned tomatoes, passata/strained tomatoes and oregano and season with salt and pepper. Cook the sauce for about 30 minutes over a medium heat.

Recipe from Love Food Cookbook: MAMA’S ITALIAN FAMILY COOKBOOK (US | UK)