Food and Travel Magazine, June 2013

  • Samphire and gurnard fillet with pomegranate and tomato dressing

    Samphire and gurnard fillet with pomegranate and tomato dressing (page 118)

    from Food and Travel Magazine, June 2013 Food and Travel Magazine, June 2013 by Linda Tubby

    • Categories: Dressings & marinades; Main course
    • Ingredients: gurnard fillets; samphire; fennel; pomegranates; banana shallots; tomatoes
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  • Sticky toffee pudding cheesecake

    • Jane on June 09, 2014

      It's always hard to gauge when to take out a cheesecake - it continues cooking as it cools, and firms up as it chills so it's important to take out when it is cooked enough but not overcooked. Unfortunately I erred on the side of under-done and the center was very runny. I would say at least 1.25 hours is needed. In order to avoid cream cheese lumps have the cheese at room temperature and whisk thoroughly before adding the rest of the filling ingredients. I had to process my mixture to get it really smooth. Despite all this, it was really good.

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  • Published Jun 01 2013
  • Format Magazine
  • Language English
  • Countries United Kingdom

Publishers Text

Each issue of Food and Travel includes gourmet traveller guides to destinations around the world, ensuring you can enjoy the best food, wine, restaurants and markets. If you’re after a relaxing weekend trip, take a look at our 48-hour city breaks. Try some of our mouth-watering recipes and cook up a feast for friends and family, enjoying them with expert wine recommendations from our resident sommelier.