FOCUS ON FOOD & WINE

FOOD & WINE – Step-By-Step Desserts by Caroline Bretherton and Kristan Raines

Article from FOCUS Magazine – Autumn 16 issue. Carrot Cake with Cream Cheese Icing •   SERVES 8–10 •   1 hr 30 mins plus cooling INGREDIENTS 300ml (10fl oz) sunflower oil, plus extra for greasing 300g (10oz) self-raising flour, sifted 1 tsp ground cinnamon 1⁄2 tsp ground ginger 1⁄4 … [Read more...]

FOOD & WINE – Food from Plenty by Diana Henry

Article from FOCUS Magazine – Winter 14 issue. Good food made from the plentiful, the seasonal and the leftover by award winning food writer Diana Henry Thyme-roasted belly of pork with baked apples Serves 8 1.8kg (4lb) thick end of pork belly, rind scored (ask your butcher for the last 6 … [Read more...]

FOOD & WINE – A Change of Appetite by Diana Henry

Article from FOCUS Magazine – Autumn 14 issue. Dishes created by award-winning food writer Diana Henry when she started to crave a different kind of diet Bream with ginger, soy and spring onions One of the cleanest, simplest recipes in the book. If you’re trying to cut down your fat intake for … [Read more...]

FOOD & WINE – The Ethicurean Cookbook

Article from FOCUS Magazine – Spring 14 issue. The Ethicurean Cookbook reflects the growing trend for artisan food  and local produce and is an inspiration for how we should be sourcing our food and cooking at home over the next few decades Tandoor Scallops, Celeriac Purée and Pickled Rock … [Read more...]

FOOD – 200 Healthy Curries by Sunil Vijayakar

Article from FOCUS Magazine – Spring 13 issue. 200 Healthy Curries contains mouth-watering recipes spread over six spectacular chapters divided by starters and snacks, fish and shellfish, meat, poultry and eggs, vegetables and finishes with rice, pulses and grains. Each recipe contains clear … [Read more...]

FOOD – The Italian Table by Ron Suhanosky

Article from FOCUS Magazine – Winter 12 issue. Roasted leg of lamb with plumped apricots and grated ricotta salata Lamb is one of my favourite meats: I love its depth of flavour and the variety of accompaniments it suggests. Its heftiness benefits from both the sweet and acidic components in a … [Read more...]

FOOD – Le Cordon Bleu The Cooks’ Bible

Article from FOCUS Magazine – Autumn 12 issue. Ravioles d'escargots au beurre d'herbes Tender and tasty snails are often stuffed back in their shells with a herb and garlic butter, then baked or grilled. Here, instead, they are stuffed into pasta pillows with a flavouring of pastis and served … [Read more...]

FOOD – Masterchef Everyday – everything you need to know to become a masterchef

Article from FOCUS Magazine – Summer 12 issue. Rhubarb and Strawberry Soufflé Danny Goffey musician and 2011 Celebrity semi-finalist For the reduction, place the rhubarb in a saucepan with 100g    (31⁄2 oz) of the sugar. Bring to the boil, cover, reduce the heat, then simmer for 10 minutes … [Read more...]

FOOD – The Chocolate Bible by the Chefs at le Cordon Bleu

Article from FOCUS Magazine – Spring 12 issue. Discover a world where chocolate is king, where this best-loved ingredient is transformed into luscious, taste-tempting cakes, tarts, creams, mousses, iced desserts, drinks, biscuits and sweets Mini Chocolate Macaroons Recipe MAKES  30 DIFFICULTY  * … [Read more...]