FROM THE EATWELL TEAM Welcome back to EatWell with Emma TV! With former MasterChef winner Emma Dean as our star recipe creator and more than 20 brands joining the program, our collaboration has been a huge success. This issue marks our fifth instalment, and to celebrate we've got some delicious dishes to help you welcome winter in the most exciting of ways. As always, we'd like to thank Toffee Studios and all the filming crew, the wonderful brands who make this possible and, of course, our EatWell community - we truly couldn't do this without you.
BROUGHT TO LIFE BY Tilda products
Tilda
Whether you're cooking up a curry, building a burrito or finding the perfect rice to go with your favourite seasoned chicken, Tilda has you covered. A delicious meal or accompaniment that is ready in just two minutes. Perfectly fluffy every time, premium basmati with no nasties!
5 reasons why you should choose a premium rice like Tilda
Tilda rice uses pure Basmati rice that has been DNA tested to ensure you are getting a quality and pure product
You'll love the texture and flavour of Tilda rice
It's low in salt and fat
You won't find any nasties or chemicals in Tilda's pouches
Tilda rice comes out fluffy every single time
Tilda Coconut Rice with Green Chilli Chicken Curry
For all the spice fans, you are in for a special treat! In this recipe, you'll enjoy succulent chicken and fiery green chilli, cooked in your own homemade mustard oil with the tang of mint to balance the flavours. This easy, spicy delicacy should be teamed with Tilda Coconut Basmati Rice to balance the warmth and complement the flavour. If you are a die-hard chicken lover, this recipe will tick all the boxes!
Serves: 4
1 tbsp mustard seeds
Denne historien er fra Issue #42-utgaven av Eat Well.
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Denne historien er fra Issue #42-utgaven av Eat Well.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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ARE YOU TO FU enough?
Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
