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delicious. Magazine
November 2022
IN DE WINKEL BEKIJKEN

Andere artikelen in dit nummer


Delicious UK
If you make one thing…
A heavenly mash-up of two time-honoured pudding favourites – Eton mess and tiramisu. It’s speedy enough for a midweek treat but fancy enough to get you in the festive spirit
Editorial
welcome.
November… The month of planning and Post-It-noting recipes
delicious. moments.
APPETISERS
Inspiration, bite-size news, reviews & great stuff to do
make it yours.
WHAT ’S ON THE MENU?
Food editor Tom Shingler mixes and matches this month’s creations
delicious. world.
OVER TO YOU
STAR EMAIL ★ Subject: The customer is often
hotlist special.
Your 2022 gift guide
Here they are: presents for a range of tastes, pockets and kitchen interests, while there’s still time to order ahead… Happy shopping!
Cookbooks they ’ ll love
Find that special present for a food lover with our pick of the best recent releases
voices in food.
A glass of red with Ainsley Harriott
The chef and presenter shares his love of the Gunners, The Galloping Gourmet and getting ready for Christmas
Get-ahead cookbook.
Get ahead for Christmas.
Eat-me-drink-me gifts, squirrel-away sav iours, posh puddings and nifty nibbles – all doable well in advance
Party -ready canapés
Hoping to host a cocktail party this season? Sort these freezeahead nibbles from award-winning food writer Ed Smith and all you need do is heat or assemble them on the day – leaving you ample time to mingle
The good stuff
Keep those claggy sage and onion stuffing balls at bay with one of these four brilliant recipes from top chefs, all of which can be made in advance and kept in the freezer to tick one more thing off your festive food list
A centrepiece FOR ONE
Expecting a vegetarian or vegan, or a gluten-avoiding guest at the table? These made-for-one dishes will make them feel special. All can be made in advance and they’re designed to pair beautifully with the classic festive trimmings
FROZEN ASSETS
Winter comes with a lot of cooking – and while it can be a pleasure to be in the kitchen when it’s cold outside, sometimes even the most ardent cook can’t face another night conjuring up delicacies for those lead-up-to-Christmas or in-between days when you want anything but a roast or rich pudding. Georgina Hayden comes to the rescue with six makeahead recipes that provide perfect freezer fodder: simply defrost, reheat and enjoy
THE NEW GRATINS
Part one THE delicious. GUIDE TO SIDE DISHES
The gift of GIVING
The care and thought that go into making homemade presents can elicit real joy. These make-ahead edibles, all with a good shelf life, will hit the spot with food lovers
Choose your PUDDING!
For many it’s the finale of the festive feast, so there’s pressure to bring something special to the table. Well, whatever your culinary skills, we have a pud for you. And best of all, each one can be made in advance, leaving you one less thing to worry about on the day itself
christmas cookbook.
How to avoid CPA
(Christmas Preparation Anxiety)
Makeit special with James Martin
From French-style scallops to a gather-round steak dinner with flavours from the Deep South, ever-popular TV chef James Martin has been inspired by his travels in creating these potato-powered recipes. They’re all from his new book (see p94), and each one has festivity-friendly wow-factor – even the cheesy mash
The cheese & chutney flight
You’ve heard of wine-pairing with a fine-dining meal… How about taking the same geeky approach to matching crackers and chutney to the cheeses on your Christmas cheeseboard?
Other great stuff.
WIN BIG
IN OUR CHRISTMAS HAMPERS GIVEAWAY!
SUBSCRIBE TODAY AND GET A FREE COPY OF JAMES MARTIN’S NEW BOOK
In James Martin’s latest book, the potato is
NEW YEAR’S EVE DINNER IN STR ATFOR D-UPON-AVON
WELCOME 2023 WITH A GALA
delicious
Don’t miss next month ’s issue... For your
Win a huge bundle of Nordic Ware kitchen kit
Enter our competition for a chance to win beautiful bundt tins and baking accessories
November Recipe index
43 ESSENTIAL INFO ABOUT OUR RECIPES Our symbols
Take five JUMBO CROSSWORD SPECIAL
As you limber up for the festive season, there’s a prize to be won and fun to be had with Hugh Thompson’s special crossword. It’s what mince pies and mulled wine were made for
thrifty cook.
Could the microwave be your Christmas saviour?
At one time, no self-respecting chef would admit to owning one. Then along came a once-in-a-generation cost-of-living crisis and cooks everywhere have had a bit of a rethink on that boxy bleeping thing they’ve always felt a bit ashamed of. We’re not suggesting you cook the turkey in it, but use your microwave wisely this festive season and it could be a trusty friend
A favourite for Christmas Eve or Betwixtmas
Who doesn’t like a jacket potato on a
PRESS START FOR PUD
Biscoff microwave mug cake Makes 1 large mug
OUR FOOD TEAM’S EXPERT DOS AND DON’TS FOR MICROWAVE COOKING AT CHRISTMAS
PHOTOGRAPHS: MAJA SMEND, CLARE WINFIELD, ISTOCK/GETTY IMAGES DO
memories.
A modern family Christmas
A bittersweet real-life tale to accompany a mince pie and a sneaky glass of port... The death of his super-organised mum put paid to cosy family Christmases for Tom Barlow – or so he thought
Drinks.
Drinks
Seasonal wines and spirits, beers with oomph and a warmer for a chilly night
Welcome to your dazzling dozen
Look what’s on the tree... At this time of year, you deserve something special to drink with all that wonderful food. But that doesn’t mean you have to blow the budget, says our drinks editor Susy Atkins. She’s rounded up the best in each category to guarantee good cheer all round
Wrapping up the year
It’s the most wonderful time for a beer, and as the festivities approach, many brewers are producing special bottles and cans to celebrate the season
Make life simple.
Make. Life. Simple .
Quick-but-stylish meals for busy evenings Stash-away ba kes and ideas for leftovers
Everyday trendsetters
These drool-worthy recipes feature up-to-the-minute fashionable ingredients, but surprisingly they don’t need hours of prep – they’re weeknight-doable. Trust us… And enjoy
Choose-your-flavour freezer cookie logs
This simple cookie recipe is one to keep in your freezer year-round, and you can flavour the dough however you like. One frozen slice turns into one cookie, so you can make as many or as few as you need, fresh from the oven. Genius!
Treacle parkin with spiced custard
This squidgy cake, originally from northern England, is a warming treat for Bonfire Night or any time, with or without the spiced custard. Dense with oats and spiced with cinnamon and ginger, parkin gets stickier the longer you leave it – but how long can you wait...?
Use it up
When space in the fridge or cupboard is at a premium, don’t let extra ingredients take up valuable space or go to waste – try these fun and festive ideas
Be a better cook.
Be a better cook
Tips for saving Christmas if things go wrong in the kitchen, plus a profiterole stack, a glorious Ukrainian wreath and our very own foolproof bundt cake – tailormade to your taste
Christmas dinner SOS
If you’ve read any of this issue, you’ll know that getting Christmas dinner done without a hitch involves a little forward planning, a little know-how and a lot of deep breaths. But what happens if it doesn’t all run to plan? Keep these solutions at the ready on your worksurface or iPad, and it really will be OK.
Jeremy Lee’s profiterole tower
From the culinary wizard at Soho restaurant Quo Vadis comes a majestic pudding. If you’re looking for something special to end your festive meal, make it a showstopper moment with this pile-it-high-and-dive-in celebration of a French classic
Mix ’n’ match bundt cakes
Don’t they look magnificent? Bundts may seem daunting but the making and baking is a cinch – the tin does all the sculpting. It’s worth taking time, though, to choose the size, flavours and decoration from our handy table of combinations. Whichever you choose, the cake will keep for up to two weeks – make it ahead for the big day or give one as a gift
The technical bake Kolach
Step aside, panettone: there’s a new festive bake in town. Let Olia Hercules introduce you to kolach, a traditional Ukrainian braided loaf enjoyed on Christmas Day, studded with citrussy mixed peel, sprinkled with poppy seeds and baked with love
Next-level crab toastie
This unashamedly luxurious recipe from Mike Naidoo, chef of Catch in Weymouth, elevates the classic crab sarnie to Christmas-party-with-bubbles-worthy heights
in the know.
THE delicious. MAIL ORDER GUIDE
Want to know where you can buy a slow-grown turkey, special mince pies or cheese to put the shine on Christmas…? We know you care about buying from ethical and sustainable independent businesses where possible, despite times being tough. It’s not an exhaustive list, but here are some top food producers and shops (many award-winning) that deliver nationwide, with new, different or lower-cost items highlighted
Six of the best festive three-star winners
Need more make-it-special goodies? We’ve rounded up half a dozen Christmas-ready three-star champions from this year’s Great Taste Awards, all available with nationwide delivery
talking point.
“Infused with truffle”? Oh no it’s not
As pantomime season rolls around, food writer Matija Babić is here to unmask a villain – fake truffle flavour, extracted not from real truffles, but something much less savoury
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