Olive Magazine

Olive Magazine December 2020

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

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:
United Kingdom
言語:
English
出版社:
Immediate Media Company London Limited
刊行頻度:
Monthly
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15 号

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2
keralan comfort

Maunika Gowardhan is an Indian chef, food writer and author of Indian Kitchen: Secrets of Indian Home Cooking. Follow her on Instagram @cookinacurry. Chicken and cashew curry with ginger, cardamom and chilli (chertha kozhi kari) 1 HOUR 15 MINUTES + MARINATING | SERVES 4 EASY | GF This curry has classic flavours from Kerala, with ginger, green chilli, whole fragrant spices and a light, creamy gravy enriched with cashew nuts. Chicken on the bone gives this curry so much more flavour, so try to use bone-in cuts if you can – but chicken thigh fillets or turkey would also work. chicken thighs and drumsticks 900g, skins removedgreek yogurt 2 heaped tbspground turmeric 1 tspvegetable oil 2 tbspcinnamon stick 2cm piecewhole cloves 6onion 1 medium, finely choppedcardamom powder ½ tsp (see cook’s notes) CASHEW PASTE cashew nuts…

4
meringue magic

Vegan blueberry meringue pie 2 HOURS + COOLING + CHILLING | MAKES 8 SERVINGS A LITTLE EFFORT | This is twist on the classic lemon meringue pie, which still delivers a zesty punch, balanced with flaky, buttery pastry and smooth, creamy aquafaba meringue. If you’re new to aquafaba (the soaking water from a tin of unsalted chickpeas), keep in mind that you’ll get the smoothest whip if you refrigerate it for a few hours first. It’s also a good idea to wipe a slice of lemon around your mixer bowl and whisk before beating, as any residual grease will affect your perfect whip. Finally, for a beautiful flaky pastry crust, be sure to use a firm vegan butter such as baking block rather than margarine. plain flour 170g, plus extra for dustingcaster sugar…

8
cook everyday

Classic Italian pork and beef ragu 1 HOUR 30 MINUTES | SERVES 6 | EASY This is a great make-ahead recipe, so try to cook it at your leisure the day or morning before, as it always tastes better when it’s been cooked a few hours before serving. I make it with half pork and half beef – the minced beef alone makes for a coarse chunky sauce, but adding the pork makes it sweeter and fuller in flavour. olive oil 2 tbsponion 1, finely choppedcarrot 1, finely dicedcelery ½ stick, finely dicedgarlic 4 cloves, crushedminced pork 500gminced beef 500gred wine 400mltinned cherry tomatoes 600gtomato purée 2 tbspdried oregano 2 tspnutmeg finely grated to make 1 tsphot beef stock (optional)pappardelle 800gparmesan 100g, finely grated • Put a casserole over a medium heat and add…

7
festive spreads

Stuffed aubergine rolls with melting mozzarella 1 HOUR | SERVES 4-6 | EASY | V Inspired by involtini di melanzane, but with a melting middle twist. You can make the sauce and grill the aubergines up to two days ahead and chill. aubergines 1 large or 2 mediumolive oil 1 tbsp, plus extra for griddlinggarlic 3 cloves, slicedchopped tomatoes 2 x 400g tinsdried oregano ½ tspsugar a pinch (optional)vinegar a splash (optional)basil a small bunch, leaves pickedmozzarella 1 ballfresh pesto 4 tbsp PARMESAN CRUMBS olive oil 2 tbspsourdough or bloomer breadcrumbs 50gparmesan (or veggie alternative) 25g, finely gratedlemon 1, zesteddried oregano 1 tsp • Trim the aubergines, then cut into 5mm slices lengthways. Brush both sides of each slice with some oil. Season. Heat a griddle pan over a high heat until very hot, and cook…

4
blue cheese

Celery and stilton soup 30 MINUTES | SERVES 4 | EASY | V LC extra-virgin olive oil 2 tbsp, plus extra to servecelery 1 bunch, leaves picked and sticks choppedonion 1, choppedfloury potato 1 medium, peeled and choppedvegetable stock 750mlsingle cream 100mlstilton 100g, crumbledchives snipped to make 1 tbsp • Heat the oil in a stock pot or large pan and fry the chopped celery and onion for 8-10 minutes or until softened but not golden. Stir in the potato and stock, then simmer for 15-20 minutes or until the potato is tender. • Blitz the mixture with a stick blender until smooth, then stir in the cream and most of the cheese. Heat gently until the mixture is steaming and the cheese has melted. Season well, then add a splash more stock or…

1
still hungry?

Chocolate and Baileys cake 1 HOUR + COOLING MAKES 10-12 SERVINGS | EASY If you don’t have three 20cm cake tins, then divide the mixture between two and bake for 25-30 minutes or until firm. butter 250g, plus extra for the tinsoft light brown sugar 200gdark chocolate 200g, cut intopieces, plus extra to decorateBaileys Irish Cream 150mlself-raising flour 250gbicarbonate of soda 1 tspcocoa powder 100gfine sea salt ½ tspeggs 4 largeyogurt 150g BAILEYS BUTTERCREAM unsalted butter 250g, softened icing sugar 400gBaileys Irish Cream 50ml • Heat the oven to 180C/fan160C/gas 4. Butter and line the base and sides of three deep 20cm springform cake tins. Gently heat the butter, sugar and dark chocolate in a small pan until melted and combined. Pour in the Baileys and leave to cool slightly. • Mix together the flour, bicarb, cocoa…