Olive Magazine May 2022

We’ve dedicated this issue to effortless! cooking: good looking food without the drama. Inside you’ll find more than 140 ways to make life easier: shortcuts, cheat’s ingredients and tricks. Turn to p62 for effortless! tips and buys from chefs and food writers; on p72 you’ll find our summer supermarket taste awards featuring our favourite products, and, of course, there’s our stunning seasonal cover recipe (p26), which requires minimum effort for maximum impact. New this month is ‘today’s special’ on the back page – each month we’ll be giving you a genius idea from a restaurant to recreate at home. In May, it’s a frittata made with spaghetti on the menu at Shoreditch’s Passione Vino, a super versatile recipe useful for lunch or dinner and portable for picnics and BBQs. We’re always…

listening The Olive bonus podcasts. Packed with shortcuts to make your cooking effortless!. I love Uyen Luu’s Vietnamese food and always enjoy what she has to say, Olive’s pro reviewer KS Tong sheds light on being a food influencer, and listen to Gurd Loyal’s episode on trends. reading The Department of Salad: Official Bulletin. Emily Nunn’s fabulous and witty newsletter is about far more than just salad. Available via substack.com, search ‘Emily Nunn’. Her Twitter feed is also a good follow @EmilyRNunn. making The banger of a chocolate cake in our cook a classic spot on p47. Several times. Smart, modern and very achievable, this recipe is a keeper.…

Gurdeep discovers... fiori di Sicilia What is it? Fiori di Sicilia is a highly fragrant Italian citrussy extract used in traditional bakes such as panettone and pandoro, to flavour marzipan sweets, and often mixed into ricotta to fill cannoli. Meaning ‘flowers of Sicily’, it has flavours of lemons, orange, bergamot and woody vanilla with hints of liquorice. How to use it It varies in strength but can be used in the same way you might use rose water or orange blossom. It’s a favourite ingredient among baking bloggers online – particularly used in cookies, loaf cakes and brioche buns. Where to find it The hottest Italian delis in London – such as Lina Stores, Eataly and Terroni – are stocking it or products flavoured with it. We got ours online from bakerybits.co.uk. Turn over to find out…

Preserved lemon rose harissa Packed with vibrant citrus from the lemon, heat from the chilli and subtle sweet notes from the rose and maple syrup, this is an easy marinade for meat and veg dishes. £4.20 (110g), wycombechefstable.co.uk Lilk plant-based milks Blending oat, coconut and quinoa to create a creamy, vegan milk alternative, Lilk is very similar in taste and texture to dairy milk. £2.20 (1 litre), ocado.com Fatso chocolate These chunky bars combine retro flavours such as marmalade and toast, or pretzel and honeycomb, with sustainably sourced, ethically made dark chocolate. £5.95 (150g), sofatso.com Mermaid Confetti No 2 Gathered from the Welsh coast, laver and dulse seaweed varieties are toasted and combined with sea salt flakes. Sprinkle over fried eggs or chips, or mix with breadcrumbs for a taste of the sea at home. £4.50 (50g),…

What we’ve spotted Pistachios, broken into pieces or crumbs, are the stars of classic bakery products such as baklava, halva and biscotti. Right now, we are seeing pistachio cream – typically a mixture of pistachios, sugar and milk powder, or sometimes white chocolate and cream – take the spotlight. Where to find it Speciality Cafetière, based in east London’s Colombia Road, has its flaky pistachio croissant decorated and filled with pistachio cream. In Peckham’s 081 pizzeria, you can find freshly fried doughnuts smothered in pistachio cream and finished with a pistachio crumb. If you’re looking to bake your own pistachio cream-filled pastries, Black Milk sells jars of pistachio cream ( blackmilkcereal.com ), as does Sicilian-owned Strazzanti, with its crema di pistacchio Siciliano ( strazzanti.co ).…

RED THAI CURRY NOODLE SOUP “This soup had remained firmly on my ‘to make’ list, partly for its flavour profile, and partly because it looked like a perfect Friday night supper… quick, simple and tasty as heck.” @oscardarling CHOCOLATE ORANGE BROWNIES “Rich and gooey with a citrus kick from the chocolate orange, these indulgent brownies are perfect with a morning coffee, or served with a scoop of hazelnut gelato for an easy dinner party dessert!” @ellieedwards1 BLOOD ORANGE LOAF CAKE “The addition of marzipan to this cake creates a lovely fudgy texture – plus the subtle almond flavour is completely delicious when paired with the zingy blood orange zest and blood orange glaze.” @elisha.eats Find these recipes at Olive magazine.com and share your favourites on # Olivemagazine…