Cuisine - May 2012

Cuisine - May 2012

 English | PDF | 180 pages | 73.8MB

 Cuisine is the ultimate reward for people who love food, wine and good living. Inspire your taste buds with abundant new recipes in each issue, feast your eyes on the latest restaurant reviews and explore the latest releases of New Zealand and imported wines.

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delicious - May 2012

delicious - May 2012

 English | PDF | 172 pages | 66.9MB

 A magazine that celebrates food and the people who produce it, from favourite ABC TV chefs to passionate 'foodies' from around Australia and the rest of the world. Whether you, as a reader, want a simple but delicious midweek meal or a more impressive dinner-party menu, we’ve got the recipes and tips you'll need.

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Saveur - May 2012

Saveur - May 2012

 English | PDF | 84 pages | 45.1MB

 Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home cooking and real food, the magazine evokes the flavors of food from around the world.

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Food Network - May 2012

Food Network - May 2012

 English | PDF | 225 pages | 89.9MB

 Food Network Magazine is the only food magazine out there that covers every amazing aspect of food and food culture. The wide range of dishes made on Food Network is reflected in the pages of the magazine, and it's the only magazine that features all your favorite stars! 

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25 Beautiful Kitchens - May 2012

25 Beautiful Kitchens - May 2012

 English | PDF | 176 pages | 62.9MB

 25 Beautiful Kitchens is designed for readers with traditional tastes and a sense of personal style. Aspire to your dream kitchen and enjoy looking at other people's kitchens, designs and styles for inspiration.

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Herb Companion - May 2012

Herb Companion - May 2012

 English | PDF | 84 pages | 35.2MB

 Articles of the Herb Companion cover everything from recipes and reviews to people and places. Every two month a jam packed issue will get you started on living a healthier, better-balanced and more meaningful life!

  

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Herb Companion - March 2012

Herb Companion - March 2012

 English | PDF | 84 pages | 37.6MB

Articles of the Herb Companion cover everything from recipes and reviews to people and places. Every two month a jam packed issue will get you started on living a healthier, better-balanced and more meaningful life!

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Vegetarian Times - April/May 2012

Vegetarian Times - April/May 2012

 English | PDF | 92 pages | 37.4MB

 Vegetarian Times delivers simple, delicious food, plus expert health and lifestyle information that is exclusively vegetarian but wrapped in a fresh, stylish mainstream package that is inviting to all.

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delicious - April 2012

delicious - April 2012

 English | PDF | 156 pages | 65.6MB

 A magazine that celebrates food and the people who produce it, from favourite ABC TV chefs to passionate 'foodies' from around Australia and the rest of the world. Whether you, as a reader, want a simple but delicious midweek meal or a more impressive dinner-party menu, we’ve got the recipes and tips you'll need.

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Super Food Ideas - April 2012

Super Food Ideas - April 2012

  English | PDF | 100 pages | 101.48 MB

 Super Food Ideas offers simple solutions to the never-ending ‘what’s for dinner?’ dilemma. It’s an action magazine that lives in the kitchen, not on a coffee table, and is designed to make shopping and cooking easier. The magazine provides busy individuals and families with easy recipes and meal solutions, using readily available ingredients and simple techniques. Each issue contains hundreds of tempting recipes, nutritional information, helpful cooking tips and fantastic competitions – all for a great-value price.

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Food Network - April 2012

Food Network - April 2012

 English | PDF | 190 pages | 75.7MB

 Food Network Magazine is the only food magazine out there that covers every amazing aspect of food and food culture. The wide range of dishes made on Food Network is reflected in the pages of the magazine, and it's the only magazine that features all your favorite stars! 

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Caramel Rice Pudding

Caramel Rice Pudding

Ingredients

1/2 cup arborio rice or short-grain rice

1 Tbs. Butter or margarine

3 cups milk

1/2 tsp. Ground cinnamon

1 tsp. Vanilla

1/3 cup caramel ice cream topping

1/3 cup sugar

2 drops hot water

Preparation

1. In a medium saucepan cook and stir uncooked rice in hot butter or margarine for 2 minutes. Carefully stir in milk and cinnamon (mixture may spatter). Bring to a low boil. Cover and cook over low heat about 30 minutes or until most of the milk is absorbed, stirring occasionally. (Mixture may appear curdled.) Remove saucepan from heat. Stir in vanilla. Swirl in caramel ice cream topping. Transfer to four individual serving bowls. Keep warm.

2. In a small saucepan heat the 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking saucepan occasionally to heat sugar evenly. Do not stir until sugar begins to melt. Reduce heat and cook for 3 to 5 minutes more or until sugar is melted and golden in color. Remove pan from heat. Stir in the 2 drops hot water. Quickly drizzle topping over each serving of rice pudding. 

Makes 4 servings.

Chocolate Covered Easter Eggs

Chocolate Covered Easter Eggs

Your friends and family will be amazed when you bake them a delicious and beautifully decorated cake.  With these easy to follow recipes and tips, anyone can prepare perfect bakery quality cakes at home

Ingredients

1/2 cup butter, softened 

1 teaspoon vanilla extract 

1 (8 ounce) package cream cheese, softened 

2 1/2 pounds confectioners' sugar 

1 cup creamy peanut butter (optional) 

1 cup flaked coconut (optional) 

1 cup unsweetened cocoa powder (optional) 

2 cups semisweet chocolate pieces 

2 tablespoons shortening or vegetable oil (optional) 

Preparation

 In a large bowl, mix together the butter, vanilla, and cream cheese. 

Stir in confectioners' sugar to make a workable dough. 

For best results, use your hands for mixing. 

 Divide the dough into four parts. 

Leave one of the parts plain. 

To the second part, mix in peanut butter. 

Mix coconut into the third part, and cocoa powder into the last part. 

Roll each type of dough into egg shapes, and place on a waxed paper lined cookie sheet. 

Refrigerate until hard, at least an hour. 

 Melt chocolate chips in a heat-proof bowl over a pan of simmering water. 

Stir occasionally until smooth. 

If the chocolate seems too thick for coating, stir in some of the shortening or oil until it thins. 

Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set.

 Refrigerate for 1/2 hour to harden. 

Fusion-

Wok tossed chicken with peppers and greens

INGREDIENTS

200 gm sliced chicken breast

25 gm Chinese cabbage

25 gm bok choy

2 tsp chopped green chillies

2 tbs corn flour

2 tsp dark soya sauce

2 tsp red chilli paste

2 tsp white pepper

1 chopped onion

1 tbs chopped ginger

1 tps chopped garlic

1 tbs refined flour

1 egg

1 tsp five spice powder

1 tsp tomato sauce

1 tsp Rice Wine

Diced bell peppers

Salt to taste

Oil

Chopped spring onion to garnish

METHOD

Mix chicken pieces, corn flour, refined flour, dark soya sauce, chilli  paste, salt and egg in a bowl. 

Deepfry the marinated chicken pieces till golden brown colour. Set the chicken a side. 

In a wok add 1tbs oil and heat. 

Add garlic, ginger, green chillies, and sauté. 

Add onion and bell peppers and continue to sauté.

Add 1tsp red chilli paste and 1tbs dark soya sauce, tomato sauce and stir. 

Add chicken stock and bring to boil. 

Add fried chicken pieces,Chinese cabbage, bok choy and toss. 

Dissolve remaining corn flour in little water and add to chicken pieces and mix well. 

Add salt, cooking wine and cook for a minute.

Garnish with spring onion.

ROASTED ROSEMARY PORK

 ROASTED ROSEMARY PORK

With Asparagus

3 Tablespoons olive oil

2 Tablespoons Dijon mustard

2 Tablespoons fresh lemon juice

3 large garlic cloves, minced

4 teaspoons chopped fresh rosemary

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 (5-pound) center-cut pork loin roast

2 pounds fresh thick asparagus spears, trimmed and blanched

Preheat the oven to 400 degrees.  

Mix the olive oil, mustard, lemon juice, 

garlic, rosemary, salt and pepper in a bowl.

 Reserve 1 Tablespoon of the olive oil mixture. 

 Spread the remaining olive oil mixture over 

the fat side of the pork and arrange on a 

wire rack in a roasting pan.

  Place the pork in the oven and reduce

 the oven temperature to 325 degrees. 

Roast for 2 hours.  

Toss the asparagus with the reserved 

olive oil mixture in a shallow dish. 

 Arrange the asparagus around the pork 

and roast for 15 to 20 minutes longer or

 until a meat thermometer registers 160 

degrees for medium or 170 degrees for 

well done 

Slice the pork and serve immediately

 with the asparagus. 

  Roasting the asparagus along with the pork gives it

  a delicious flavor. 

SERVES:  12

THAI TUNA TOSS

THAI TUNA TOSS 

A serving of this one-bowl meal has 

just 268 calories per serving. It gets

 a punch of protein 

(30 grams to be exact) from the tuna,

 making it a smart choice for a 

diabetic meal plan. 

MAKES: 4 servings

CARB grams per serving: 14

6 cups shredded napa or Chinese cabbage

12 ounces cooked tuna, broken into chunks,

 or 2 6-ounce cans very 

low-sodium chunk white tuna,

 drained

1 red or yellow sweet pepper,

 cut into thin strips

1 cup fresh snow pea pods, 

trimmed and halved crosswise

1/4 cup sliced green onion

1/2 cup rice vinegar

1 tablespoon sugar

1 tablespoon reduced-sodium soy sauce

1 teaspoon toasted sesame oil

1/4 teaspoon ground ginger

1/8 - 1/4 teaspoon crushed red pepper

2 tablespoons chopped cashews

1.

 Combine cabbage, tuna, sweet pepper, pea pods, 

and green onion in a very large bowl. 

Gently toss to mix.

2.

 For dressing, combine rice vinegar, sugar, soy sauce,

 toasted sesame oil, ginger, and crushed red pepper

 in a screw-top jar. Cover and shake well.

3. 

Pour dressing over cabbage mixture; toss to coat. 

Serve immediately or cover and chill up to 12 hours.

 Sprinkle with cashews before serving.

SAUTEED CHICKEN BREASTS

SAUTEED CHICKEN BREASTS

with Simple Chive Sauce 

MAKES: 4 servings

SERVING SIZE:

1 chicken breast and 3 tablespoons sauce

CARB GRAMS PER SERVING: 9

4 (4 oz) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon ground black pepper

3 tablespoons whole wheat flour

1 tablespoon olive oil

1/2 cup finely chopped shallots

1/2 cup dry white wine-OR-reduced-sodium chicken broth

1 cup reduced-sodium chicken broth-OR-chicken stock

1 tablespoon snipped fresh chives

1. 

Sprinkle chicken breasts with the salt and pepper. 

Place flour in a shallow dish; dip chicken in flour,

 turning to coat all sides.

2. 

Preheat a large skillet over medium-high heat. 

Add oil to skillet; swirl to lightly coat skillet. 

Add chicken breasts, smooth sides down; 

cook about 5 minutes or until the chicken 

is golden brown.

3.

 Turn chicken over; cook for 4 to 5 minutes

 more or until chicken is no longer pink 

(170 degrees F). Transfer chicken to a 

warm serving platter; set aside.

FOR SAUCE

4

 Add shallots to hot skillet; cook for 2 minutes,

 stirring frequently. Carefully add wine; cook

 about 1 minute more or until the liquid is 

reduced by half, stirring to scrape up any 

browned bits from bottom of skillet.

5.

 Add chicken broth to skillet; cook for 3 to 4

 minutes or until liquid is reduced by half. 

Stir in chives. Return chicken to skillet; 

heat through. 

Serve immediately. 

Makes 4 servings 

(1 chicken breast and 3 tablespoons

 sauce per serving)

GRILLED MARINATED FLANK

GRILLED MARINATED FLANK 

Steak Salad 

Lean flank steak gets a flavor boost

 from a lime-and-cilantro dressing 

in this one-dish meal. Just toss 

marinated meat with fresh greens, 

peppers, tomatoes, and corn for 

a quick and easy dinner. 

MAKES: 2 servings

SERVING SIZE: 1 c. greens, 

3 oz. meat, 1/2 c. veg., 1-1/2 T. dressing

CARB GRAMS PER SERVING: 31

Cilantro Dressing

8 ounces beef flank steak

2 small yellow and/or red sweet peppers,

 stemmed, seeded, and halved

1 ear fresh corn, husked and silks removed

2 green onions, trimmed

Nonstick cooking spray

4 cherry tomatoes, halved

1/4 of a small avocado, halved, seeded,

 peeled, and thinly sliced (optional)

2 cups torn romaine lettuce

Fresh cilantro sprigs

1. 

Divide Cilantro Dressing into two portions.

2. 

Trim fat from steak. Score both sides of steak

 in a diamond pattern by making shallow diagonal

 cuts at 1-inch intervals. Place steak in a 

resealable plastic bag. Pour one portion of the

 Cilantro Dressing over steak in bag; set 

remaining dressing portion aside. Seal bag; 

turn to coat steak. Marinate in the refrigerator

 for 30 minutes.

3. 

Coat sweet pepper, corn, and green onions

 with cooking spray.

4. 

For a charcoal grill, grill steak and corn on the

 rack of an uncovered grill directly over medium 

coals until steak is desired doneness and corn

 is tender, turning steak once halfway through 

grilling and turning corn occasionally. 

For steak, allow 17 to 21 minutes for medium

 rare (145 degrees F) to medium (160 degrees F). 

For corn, allow 15 to 20 minutes. Add sweet 

pepper halves to the grill for the last 8 minutes

 of grilling and green onions to the grill for the 

last 4 minutes grilling, turning frequently. 

(For a gas grill, preheat grill. Reduce heat to 

medium. Place meat and, later, vegetables on 

grill rack over heat. Cover and grill as above.)

5. 

Thinly slice meat against the grain. Coarsely 

chop sweet peppers and green onions; cut corn

 from cob, leaving kernels in "sheets." Serve meat,

 vegetables, tomatoes, and, if desired, avocado 

slices over romaine lettuce. Drizzle with the 

reserved portion of the Cilantro Dressing. 

Garnish with cilantro sprigs. 

Makes 2 servings

 (1 cup greens, 3 ounces cooked meat, 

1/2 cup vegetables and 

1-1/2 tablespoons dressing per serving)

Garlic Cheese Bread

Garlic Cheese Bread

Ingredients

 1 crusty French bread

 100 gm butter

 1 tsp garlic paste

 1/2 cup grated cheese

 black pepper

Method

Slice the bread on the diagonal, not quite through to the base at 1 intervals.

 Combine butter, garlic, cheese and pepper. Spread over each slice.

 Wrap in a foil and bake for 10 minutes in a very hot oven.

 Unwrap and continue baking to crisp surface before removing from oven.

 Serve hot.

Hot Garlic Prawns

Hot Garlic Prawns

Ingredients

 1/2 kg prawns (shrimps)

 2 tbsp chilli bean paste

 2 tsp chilli paste

 3 tbsp chopped garlic

 3 spring onions

 1 tbsp sugar

 2 tbsp vinegar

 2 tsp soya sauce

 3 tbsp white wine

 cooking oil

 3 tsp corn flour

 2 tbsp beaten egg

 100 ml chicken stock

Method

Flatten and slit prawns. Marinate in corn flour, white wine, egg and salt.

 Deep fry the prawns until light golden. Remove from pan and drain.

 Fry the chilli paste and chilli bean paste together. 

Add the garlic and saute for a minute.

 Add the soya sauce, vinegar, white wine, sugar and spring onions to the pan. 

Pour in the stock and stir in the corn flour mixed with water. Return the prawns to the pan. Heat through and serve.

Singapore Chilli Crab

Singapore Chilli Crab

Ingredients

1 large crab

 2 tbsp oil

 1 tbsp garlic

 1 tbsp chilli paste

 2 diced onions

 1 diced spring onion

 1 cup chicken stock

 1 tsp sugar

 1 tsp white pepper

 1 tsp monosodium glutamate or ajino moto

 1 tbsp ketchup

Method

Clean and chop the crab. Heat a skillet. 

Add some oil and the crab. Cover and cook.

 Heat oil in a pan. Add garlic, chilli paste, shallots, 

chicken stock, sugar, monosodium glutamate or ajino moto and ketchup. 

Stir fry and add the crab.

 Now, cover the lid of the pan and let it cook for few minutes.

 Add spring onions, cook for two more minutes and serve.

Clean Eating - April 2012

Clean Eating - April 2012

 English | PDF | 100 pages | 49.6MB

 Clean eating is about consuming food in its most natural state, or as close to it as possible. It’s a lifestyle approach to food and its preparation, leading to an improved life. Each issue is filled with a variety of delicious, wholesome, low-fat, and easily made recipes that can be shared with friends and family.

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Every Day with Rachael Ray - April 2012

Every Day with Rachael Ray - April 2012

 PDF | Size: 97 Mb

 Take a bite outta life! Every Day with Rachael Ray is chock full of Rachael Ray’s 30-Minute Meals, plus more recipes, menu planners, party ideas, tasty trips and Rach’s faves for style, home and gotta-have gadgets. Waddya waiting for?

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Fine Cooking - April/May 2012

Fine Cooking - April/May 2012

  English | 81 pages | PDF | 88.40 MB

 Fine Cooking is a magazine for people with an avid interest in the craft of cooking. In Fine Cooking articles teach with tips and recipes numerous ways to create a fine feast in no time at all!

  Fine Cooking is all about cooking:

  * Recipes you want to make

  * Full-color photos for every recipe

  * Techniques for more than one way to cook

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NO-FRY SHRIMP STIR-FRY

NO-FRY SHRIMP STIR-FRY 

The secret to super easy stir-fry? 

A microwave. This delicious, 

diabetes-friendly recipe turns six

 ingredients into a quick 

weeknight meal in minutes 

MAKES: 4 servings

SERVING SIZE: 1 1/4 cups

CARB GRAMS PER SERVING: 29

12 ounces frozen deveined, peeled 

(with tails intact if desired), 

cooked shrimp, thawed and drained

1/3 cup bottled light Asian salad dressing

3 cups purchased broccoli florets

 1/4 cup water

1 8.8 ounce pouch cooked brown rice

1 cup purchased shredded carrots

2 teaspoons purchased 

toasted sesame seeds

Crushed red pepper (optional)

In a medium bowl, combine shrimp and salad

 dressing; cover and marinate in the refrigerator

 for 30 minutes, stirring occasionally.

2.

 In a 2-quart microwave-safe casserole, 

 combine broccoli and the water. Microwave,

 covered, on 100 percent power (high) for 

2 minutes, stirring once halfway through 

cooking.

Drain in a colander and return to casserole.

3. 

Add shrimp mixture, rice, and carrots to 

 drained broccoli in casserole. Microwave, 

covered, on 100 percent power (high) for 

3 to 5 minutes or until mixture is heated 

through, stirring once halfway through cooking.

4. 

Divide shrimp mixture among four serving

  bowls. Sprinkle with sesame seeds and,

if desired, crushed red pepper. 

Makes 4 servings (1-1/4 cups each).

Saveur - April 2012

Saveur - April 2012

 English | PDF | 95 pages | 43.3MB

 Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home cooking and real food, the magazine evokes the flavors of food from around the world. 

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Vegetarian Times - March 2012

Vegetarian Times - March 2012

  English | PDF | 92 pages | 38.7MB

  Vegetarian Times delivers simple, delicious food, plus expert health and lifestyle information that is exclusively vegetarian but wrapped in a fresh, stylish mainstream package that is inviting to all.

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25 Beautiful Kitchens - April 2012

25 Beautiful Kitchens - April 2012

 English | PDF | 140 pages | 50.5MB

 25 Beautiful Kitchens is designed for readers with traditional tastes and a sense of personal style. Aspire to your dream kitchen and enjoy looking at other people's kitchens, designs and styles for inspiration.

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25 Beautiful Kitchens - March 2012

25 Beautiful Kitchens - March 2012

 English | PDF | 148 pages | 56.3MB

 25 Beautiful Kitchens is designed for readers with traditional tastes and a sense of personal style. Aspire to your dream kitchen and enjoy looking at other people's kitchens, designs and styles for inspiration.

  

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ALMOND CHEESECAKE WITH RASPBERRY SAUCE

ALMOND CHEESECAKE

WITH RASPBERRY SAUCE 

This recipe proves that cheesecake doesn't have  to be high in fat to be delicious. By replacing 

full-fat cream cheese and sour cream with their  low-fat counterparts, you can have your cheesecake and eat it, too. 

prep time:20 min

start to finish:8 hr 20 min

makes:16 servings

1/2    cup crushed reduced-fat graham crackers 

(about 8 squares)

2    packages (8 oz each) 1/3-less-fat cream cheese

 (Neufchâtel), softened

2/3    cup sugar

1/2    cup fat-free egg product or 2 eggs, beaten

1/4    teaspoon almond extract

2    cups Yoplait® Original French vanilla fat-free yogurt

2    tablespoons Gold Medal® all-purpose flour

RASPBERRY SAUCE

2    cups fresh or frozen 

(thawed and drained) raspberries

2    tablespoons water

3    tablespoons sugar

1/4    teaspoon almond extract

Garnish, if desired

1    tablespoon sliced almonds

Fresh raspberries

1.

    Heat oven to 300°F. 

Wrap outside bottom and side of 9-inch

 springform pan with foil to prevent leaking. 

Spray inside bottom and side of pan with 

cooking spray. Sprinkle cracker crumbs 

over bottom of pan. To minimize cracking,

 place shallow pan 1/2 full of hot water

 on lower oven rack.

2.

    In medium bowl, beat cream 

cheese and 2/3 cup sugar with electric 

mixer on medium speed until smooth. 

Add egg product and 1/2 teaspoon extract; 

beat on medium speed 2 minutes. 

Add yogurt and flour; beat on low speed just

 until blended. Carefully spread mixture

 over crumbs in pan.

3.

    Bake 1 hour or until edge of cheesecake

 is set at least 2 inches from edge of pan but

 center of cheesecake still jiggles slightly when

 moved. Run small metal spatula around edge

 of pan to loosen cheesecake. Turn oven off; 

open oven door at least 4 inches. 

Let cheesecake remain in oven 30 minutes. 

Cool on cooling rack 30 minutes. 

Refrigerate at least 6 hours or overnight before serving.

RASPBERRY SAUCE

1.

    In food processor, place all sauce ingredients.

 Cover; process until smooth. Press through sieve

 to remove seeds. Refrigerate sauce until serving time.

2.

    Just before serving, run small metal 

spatula around edge of pan; carefully remove foil 

and side of pan. Serve cheesecake with raspberry sauce. 

Garnish with almonds and fresh raspberries. 

Cover and refrigerate any remaining cheesecake and sauce.

Kitchen Garden - April 2012

Kitchen Garden - April 2012

 English | PDF | 116 pages | 67.4MB

 Kitchen Garden Magazine - UK's No.1 for growing your own fruit and vegetables. KG also offers great monthly give-aways, special gardening offers, recipes, growing tips and much more.

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Kitchen Garden - March 2012

Kitchen Garden - March 2012

 English | PDF | 108 pages | 62.3MB

 Kitchen Garden Magazine - UK's No.1 for growing your own fruit and vegetables. KG also offers great monthly give-aways, special gardening offers, recipes, growing tips and much more.

  

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Fine Cooking - February/March 2012

Fine Cooking  - February/March 2012

  English | 82 pages | PDF | 83.30 MB

 Fine Cooking is a magazine for people with an avid interest in the craft of cooking. In Fine Cooking articles teach with tips and recipes numerous ways to create a fine feast in no time at all!

   Fine Cooking is all about cooking:

   * Recipes you want to make

   * Full-color photos for every recipe

   * Techniques for more than one way to cook

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Saveur - March 2012

Saveur - March 2012

 nglish | PDF | 94 pages | 52.9MB

 Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home cooking and real food, the magazine evokes the flavors of food from around the world.

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Cuisine -March 2012

Cuisine  -March 2012

 English | PDF | 180 pages | 72.6MB

 Cuisine is the ultimate reward for people who love food, wine and good living. Inspire your taste buds with abundant new recipes in each issue, feast your eyes on the latest restaurant reviews and explore the latest releases of New Zealand and imported wines.

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Every Day with Rachael Ray - March 2012

Every Day with Rachael Ray - March 2012

 English | PDF | 130 pages | 31.7 Mb

 Rachael Ray's cooking tips and 30 Minute Meal recipes - not to mention a ton of travel, party and food ideas.

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Easy Cook - March 2012

Easy Cook - March 2012

 English | HQ PDF | 100 pages | 67 Mb

 Easy Cook Magazine is the UK's most convenient and straight-talking food based magazine. Every issue is packed with easy and fun recipes that everyone can enjoy. There will be useful features on quick and easy everyday suppers, meals to enjoy at the weekend as well as speedy menus for stress free entertaining. There will also be interesting articles on the best snacks, baking recipes and taste tests.

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delicious - March 2012

delicious - March 2012

 English | PDF | 156 pages | 61.8MB

 A magazine that celebrates food and the people who produce it, from favourite ABC TV chefs to passionate 'foodies' from around Australia and the rest of the world. Whether you, as a reader, want a simple but delicious midweek meal or a more impressive dinner-party menu, we’ve got the recipes and tips you'll need.

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