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Olive Magazine

Olive Magazine April 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

국가:
United Kingdom
언어:
English
출판사:
Immediate Media Company London Limited
빈도:
Monthly
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2
welcome to april

I never imagined I’d have to write an editor’s letter like this. In the space of a matter of weeks, the world is not quite as we knew it. And, perhaps, it never will be again. Who knows what our new normal will be; but now, more than ever, I feel it’s important to continue our mission here at Olive , to spread joy through food. To celebrate the chefs and restaurants that have fed us so very well over the past 17 years since our first issue, we’ve a round-up of some of our favourite chef recipes from the archive – from creamy, warming dahl to fuel home workers, to a chilli cheese toastie to keep fidgety teenagers happy. We want to entertain you with our armchair escapes – discover…

2
olive loves...

CHOCOLATE BUTTONS These chocolate buttons with appealing fruity notes make perfect snacking material. £1.99/80g, Holland & Barrett BRITISH HEATHER HONEY This aromatic, smoky honey is harvested in Exmoor’s National Park. £11.25/200g,blackbeehoney.com WATER BOTTLE These bottle-flask hybrids are partially made with upcycled ocean-bound plastic. £40, theoceanbottle.com ENAMEL COLANDER Jazz up your kitchen sink with this colourful colander. Draining pasta never looked so stylish. £39.50, souschef.co.uk HOME DELIVERY This new online grocer sources food and drink from ethical producers, delivering straight to your door in sustainable packaging. Try sourdough from Bristol-based Mark’s Bread and butter from Somerset’s Longman Cheese. fresh-range.com PITCHER A sleek, speckled stoneware pitcher is just the ticket for Pimm’s season. £16, anthropologie.com INDIAN NIBBLES Moreish, well-spiced, crunchy snacks to pair with your pint. Each pack buys a free school lunch for a child in need. £2.50/150g, ocado.com FLAVOURED BUTTER Baste roast lamb in this…

7
seasonal

Smashed new potato and radish salad with a • oli 50 MINUTES | SERVES 8 AS A SIDE EASY | V LC GF baby new potatoes 1kgsalted butter 80gonion 1 large, finely choppedgarlic 2 cloves, crushedyellow mustard seeds 1 tsp, lightly crushedcoriander seeds 2 tsp, lightly crusheddijon mustard 1 tsplemon 1, juicedradishes 200g, thinly sliced (use a mandoline if you have one)dill a bunch, roughly torn AÏOLI egg yolks 2garlic 2 large cloves, crushedlemon 2, juicedolive oil 250ml, plus extra for frying • Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender. Drain and cool. • Cook the butter and onion in a large frying pan for 5 minutes or until turning translucent. Add the garlic and fry for another 5 minutes. Add the mustard seeds and coriander…

9
veg box stars

Honey and sesame halloumi with jalapeño yogurt and tabbouleh 25 MINUTES | SERVES 4 EASY | V ready-cooked freekeh 500gred onion 1, finely choppedcherry tomatoes 200g, quarteredolive oil 2 tbsp, plus a drizzle for fryinglemon 1, juicedsesame seeds 2 tbsphalloumi 2 x 250g blocks, slicedrunny honey 2 tbspflat-leaf parsley a small bunch, stalks finely chopped, leaves choppedcoriander a small bunch, stalks finely chopped, leaves choppedpomegranate seeds 50g JALAPEÑO YOGURT greek yogurt 300gpickled jalapeños from a jar 50glemon1/2, juiced • To make the jalapeño yogurt, put all the ingredients and a little seasoning in a small food processor or blender with 1-2 tbsp of water and whizz until smooth. • Tip the freekeh into a bowl with the red onion, tomatoes and a little seasoning, and toss with the olive oil and lemon juice. • Tip the sesame…

1
#hasselbackhalloumi

Hasselback halloumi traybake 1 HOUR 20 MINUTES | SERVES 6 | EASY | V chopped tomatoes 400g tingarlic 2 cloves, crusheddried oregano 1 tspdried chilli flakes1/2 tspred pepper 1 large, dicedolive oil 2 tbsphalloumi 4 blocksgreen olives 24capers 1 tbsplemon 1, zestedflat-leaf parsley a handful, finely choppedflatbreads to servegreen salad to serve • Heat the oven to 200C/fan 180C/gas 6. Put the first 6 ingredients in a baking dish, season well and stir. Cook in the oven for 15 minutes. • Meanwhile, put one halloumi block on a chopping board between the handles of two wooden spoons. Cut down at1/2 cm intervals along the length of the block. Repeat with the rest of the cheese. • Take the baking dish out of the oven and stir in the olives and capers. Push the halloumi blocks…

9
nice as pie

Spring veg and paneer pie with bombay potato crust 1 HOUR 15 MINUTES | SERVES 4 EASY | V GF paneer 250g, cut into cubesoil for fryingonion 1, finely choppedginger a thumb-sized piece, finely choppedgarlic 2 cloves, crushedground cumin 1 tspground coriander 1 tspground turmeric 1 tspcoconut milk 400ml tinfine green beans 100g, halved and blanched for 30 secondsasparagus 100g, halved and blanched for 30 secondsfrozen peas 100g BOMBAY POTATO CRUST baby new potatoes 750gbutter 25g, meltedblack mustard seeds ½ tspfennel seeds 1 tspcumin seeds 1 tsp • Fry the paneer cubes in 1 tbsp of oil in a non-stick frying pan until golden. Scoop out and drain on kitchen paper, then add the chopped onion to the pan with another little splash of oil and fry for 8-10 minutes or until soft and golden.…