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category_outlined / 美食与美酒
Olive MagazineOlive Magazine

Olive Magazine

April 2019

At olive we believe you can eat imaginatively and well without spending a fortune. Every month we aim to inspire food lovers to cook new dishes, but it's not all about cooking at home. The magazine has three main sections, eat in, eat out, eat away so you'll also find great value restaurants, top recommendations and tips from around the world. In every issue: 100+ easy, stylish recipes all triple tested, 7 meals for under £35, great value restaurants, bargain travel ideas

国家:
United Kingdom
语言:
English
出版商:
Immediate Media Company London Limited
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12 期号

本期

access_time2 min.
welcome to april

I’m in my happy place right now. There’s a blue sky outside. My house has been spring-cleaned. My garden has been nipped, tucked and planted (those rocket seeds better grow). I’m sat at my office desk and it’s actually tidy for a change. And, there’s just been a delivery of chocolate peanut caramel tart from the test kitchen. The pastry is short, nutty and sweet. The caramel is gooey and sticky, and that chocolate ganache really is as silky and voluptuous as it looks. Isn’t spring just the best? There’s something about a shift in seasons that always cheers me up. It fills me with optimism, a renewed energy for change and a hunger for new flavours – hello asparagus and Jersey Royals! We’ve even had a little tinker…

access_time1 min.
olive magazine

EDITORIALEDITOR Laura Rowe FOOD DIRECTOR Janine Ratcliffe ART DIRECTOR Gillian McNeill CHIEF SUB & PRODUCTION EDITOR Dominic Martin DIGITAL EDITOR Alex Crossley TRAVEL EDITOR Rhiannon Batten SENIOR DESIGNER Jack Huntley COOKERY WRITER Adam Bush SUB EDITOR Hannah Guinness EDITORIAL ASSISTANT Ellie Edwards DIGITAL & COOKERY ASSISTANT Amanda James WITH THANKS TO Neil Darby, Charly Morgan ADVERTISING For advertising enquiries call 020 7150 5044 GROUP ADVERTISING DIRECTOR Jason Elson HEAD OF SALES & BUSINESS DEVELOPMENT Anna Priest CLIENT SERVICES MANAGER Catherine Crosby SENIOR SALES, BRAND TEAM James Adams, Rachel Dalton, Margaret McGonnell CLASSIFIED SALES EXECUTIVES Lydia Bedding REGIONAL BUSINESS DEVELOPMENT MANAGER Nicola Rearden BUSINESS DEVELOPMENT MANAGER, INSERTS Steve Cobb PARTNERSHIPSGROUP HEAD PARTNERSHIPS Roxane Rix SALES EXECUTIVE, PARTNERSHIPS Elorie Palmer, Mia GeorgevicPUBLISHINGGROUP MANAGING DIRECTOR Alison Forrestal MANAGING DIRECTOR Chris Kerwin PUBLISHING…

access_time2 min.
olive loves...

STONEWARE CAFETIÈREBrew your coffee in ultra violet style. £57, lecreuset.co.uk SALTED DATE ALMOND BUTTERWe’ve been eating this (made with nuts from the Atlas Mountains) straight from the jar. £4.95/170g,yumello.com REUSABLE BEESWAX WRAPSIdeal for packed lunches and to keep your kitchen green. £20, beeswaxwraps.co.uk ENAMEL MUGSTake tea with a host of iconic artist pals. £12.50 each, shop.tate.org.uk WHISKY GLASSESServe your scotch in these sleek, double-walled glasses. £42 for two, uk.norlanglass.com NOODLE PRINTAdd some zing to your kitchen with this chilli-packed artwork. £18.58, etsy.com OAT GRANOLAChewy granola clusters, with almonds, spiced with warming cinnamon. Plus they’re vegan and gluten-free. £4.99/350g, rollagranola.com SOURDOUGH PIZZASCo-op has launched a new range of sourdough pizzas, with bases made from a 75-year-old starter. Try lemony spinach and ricotta, pungent…

access_time1 min.
cook

LET'S GET COOKING... Macadamia pesto pappardelle Whisky caramel and banana self-saucing pudding Baked feta with chilli and chorizo jam and chopped salad MAIN PHOTOGRAPH: MIKE ENGLISH. STYLING: OLIVIA WARDLE. FOOD STYLING: ADAM BUSH…

access_time7 min.
seasonal

NEW POTATO SALAD New potato salad 25 MINUTES + COOLING SERVES 6 AS A SIDE | EASY V GF new potatoes 750g, halved if largebuttermilk 200mlhorseradish sauce 2 tbspblack peppercorns crushed to make ½ tsplemon 1, zested and juicedred onion 1, finely choppedcapers 2 tbsp, roughly choppedcornichons 75g, choppedpickled onions 75g, choppedtarragon a small bunch, choppedchives a small bunch, finely snipped • Put the potatoes in a large pan of lightly salted cold water, bring to the boil and cook for 18-20 minutes or until tender. Drain really well.• Meanwhile, in a large bowl, mix together the buttermilk, horseradish, black pepper, lemon zest and juice, and some salt. Tip in the hot potatoes, toss well and leave to cool.• Add the red onion, capers, cornichons, pickled onions…

access_time11 min.
spice of life

SPICED GREEN BEAN AND TOMATO RICE SMOKED AUBERGINE, PEPPER AND WALNUT SALAD WITH POMEGRANATE CARROT, HALLOUMI AND DILL BALLS RICE AND VEGETABLE AASH WITH PUY LENTILS RAS EL HANOUT AND BUTTERMILK SWEET LOAF CAKE WITH ROSE ICING Even just a few years ago I’d never have thought I would write a vegetarian book, because I never saw myself as someone who could do without meat at mealtimes. Times have changed and evidently so has my digestion and body, which conveniently seems to fall in line with many people trying, for various reasons, to cut down on the amount of meat they include in their diets.I wrote this book not just for vegetarians but for people who do still eat meat but are looking for simple, flavourful and interesting recipes…

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