BBC stable nutrition journal This journal is produced through the BBC. it truly is one in all Britain’s most sensible food and drinks magazines. BBC reliable nutrients is filled with foolproof recipes for each get together, no matter if you’re having a quiet evening in by yourself or throwing a three-course ceremonial dinner. BBC strong nutrition is bound to have anything to tempt everyone’s style buds. It has easy yet tasty nutrients, fast and straightforward recipes and cake-baking classics. This journal brings jointly recipes from the world’s most sensible cooks to offer each time for supper a far wanted boost.
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Additional resources for BBC Good Food [UK] (June 2014)
2 Pour in the cachaça and a little crushed ice, then pour into 8 glasses, and add more crushed ice. Pour the pineapple juice over, ﬁlling to the rim. Garnish the glasses with extra mint sprigs and cocktail sticks with pieces of pineapple threaded on. com JUNE 2014 Weekend Want to get ahead? • Make the marinade for the Roasted chilli prawns the day before, then cover and chill. • Marinate the chicken and beef up to 24 hours in advance. Cover and place in the bottom of the fridge. • Make the passion fruit cake the day before, then chill overnight.
1 Heat oven to 180C/160C fan/gas 4. Put the olive oil in a small (about 600ml) shallow ovenproof dish. Place in the oven to heat for 2-3 mins, add the asparagus and peas to the hot oil and gently toss to coat. Return to the oven for 2 mins, then remove from the oven and crumble over the feta. 2 Meanwhile, beat the mint into the eggs and season well with lots of ground black pepper. Remove the dish from the oven and pour over the eggs, then bake for 15 mins until the eggs have set. 3 Meanwhile, drizzle the balsamic glaze or vinegar over the leftover roast tomatoes.
Bring to room temperature 1 hr before grilling. 2 Thread half the thighs onto 2 large metal skewers, or wooden ones soaked in water for 10 mins. Repeat with the remaining thighs and another 2 skewers. Heat an outdoor barbecue until very hot, or use an oven grill. Place on the grill for 6 mins on one side, then turn over and cook for 4 mins. Cook for a few mins more on each side if they are large – keep the heat on medium so they don’t burn. Remove and keep warm under foil. 1g Grilled corn with garlic mayo & grated cheese EASY SERVES 6 1 of 5 A dAY PREP 5 mins COOK 10 mins 6 corn cobs 2 garlic cloves, crushed 6 tbsp mayonnaise 4 tbsp grated Parmesan (or vegetarian alternative) 2 tbsp ﬁnely chopped coriander 1 lime, cut into pieces, for squeezing 1 Boil the corn cobs for 5 mins.