BBC Good Food Magazine, October 2017

  • Quattro formaggi toastie

    Quattro formaggi toastie (page 6)

    from BBC Good Food Magazine, October 2017 BBC Good Food Magazine, October 2017 by Miriam Nice

    • Categories: Quick / easy; Sandwiches & burgers; Canapés / hors d'oeuvre; Lunch; Main course; Suppers; Cooking for 1 or 2; Fall / autumn; Italian; Vegetarian
    • Ingredients: ricotta cheese; Parmesan cheese; mozzarella cheese; white bread; Gorgonzola cheese; mayonnaise
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Notes about Recipes in this book

  • Slow cooker vegetable curry

    • Futuregirl23 on February 21, 2023

      Very tasty. I doubled the recipe to serve 4, the sauce was quite watery though, I think next time I’d use less coconut milk to account for the water coming out of the veg. Would definitely make again though!

  • Roast venison loin with pumpkin & Sichuan salt

    • nicolepellegrini on October 04, 2020

      I realized (late) that I was out of maple syrup so I used some chestnut honey I had instead. I actually think that added to the complexity and seasonal feel of this dish as the chestnut flavor worked so well with the meat and squash. I also soaked my venison in milk overnight as I usually do to draw out some of the gaminess. Husband enjoyed it very much, it's an elegant dish I could definitely see serving for a dinner party (especially as you can sear the meat and roast the veggies in advance, and then finish off for the final roasting time right before serving).

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  • Published Oct 01 2017
  • Format Magazine
  • Page Count 162
  • Language English
  • Countries United Kingdom

Publishers Text

Each issue is packed with over 100 recipes for everyday meals, easy entertaining and dishes from celebrity chefs. Every recipe is tested by the Good Food cookery team, and the team's tips will help you every step of the way. Plus, each month the TV section includes recipes from popular cookery programmes. Whether you are a beginner or want to create something new and exciting for every meal of the month - this is the magazine for you.