FOOD NEWS AND VIEWS SAINSBURYSMAGAZINE.CO.UK
Cookthe books
Knead Peace, edited by Andrew Green
Keen bakers will love this new cookbook for Christmas: Knead Peace is packed with 62 fantastic recipes from the world’s best bakers – and £2.50 from every copy sold in the UK is donated to the Ukraine Humanitarian Appeal of the Disasters Emergency Committee. Expect a fantastic mix of sweet and savoury bakes from chefs such as Lily Vanilli, Richard Bertinet and Yotam Ottolenghi.
Kyle Books, £25 (out 27 Oct)
BOWL FOOD
Need something speedy over the busy party season? Try these easy new ready meals from the Taste the Difference range: curl up on the sofa with a hearty bowl of Tuscan Inspired Pork Ragu, or try the creamy-textured Nduja & Sundried Tomato Risotto. Both serve one, £4 each.
TAKE 3… SWEET TREATS FOR STOCKINGS
These fun ideas make easy gifts or tasty secret Santa pressies
Terry’s Chocolate Orange Cookbook, (Harper Non-fiction, £12.99) Sixty delicious recipes using the iconic Christmas chocolate.
Quality Street The Purple One 87g, £1 Everyone’s favourite ‘the purple one’ – in a chocolate bar form!
Sainsbury’s Nutcracker Tins 250g, from £5 Cute tins to keep – filled with either mini vanilla shortbread stars or chocolate truffles.
Coconut snowmen
TAKE 5 INGREDIENTS
Little hands will love helping to make these cute-as-a-button snowmen. Melt 50g white chocolate chips in a heatproof bowl, set over a pan of gently simmering water. Transfer to a piping bag fitted with a fine nozzle and set aside to cool slightly. Pipe dots of white chocolate onto the centres of 10 giant milk chocolate buttons and press on 10 Reese’s mini peanut butter cups for hats; leave to set. Use the white chocolate to secure pairs of 20 Raffaello coconut and almond pralines together. This is easiest to do with them side by side, rather than on top of one another. Leave to set. Make enough eyes and noses from ready-to-roll fondant icing and secure onto the heads with dots of the white chocolate. Finish with the hats and tie round fondant scarves. Leave to set.
MAKES 10 V HANDS-ON TIME 30 mins TOTAL TIME 35 mins, plus cooling and setting
RECIPE: ABIGAIL SPOONER. RECIPE FOOD STYLING: KATHY KORDALIS. PROP STYLING: TAMZIN FERDINANDO
3 ways with… Red cabbage
Junior food editor Abigail Spooner shares three ways to use this in-season veg.
1. WINTER SLAW Mix finely shredded red cabbage with grated carrot, pomegranate seeds and chopped walnuts. Toss with a honey mustard dressing.
2. SAUTÉED WITH APPLE Melt butter in a fryi
