Olive Magazine, November 2013: 10th Birthday Issue

  • Porcini and Parmesan croquettes (page 10)

    from Olive Magazine, November 2013: 10th Birthday Issue Olive Magazine, November 2013

    • Categories: Canapés / hors d'oeuvre; Snacks; Appetizers / starters; Vegetarian
    • Ingredients: milk; dried porcini mushrooms; bay leaves; Parmesan cheese; Gruyère cheese; breadcrumbs; groundnut oil
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Panfried duck breasts

    • wodtke on May 10, 2014

      The is a really good quick and easy recipe. The secret is in the cassis (which I suspect is NOT cassis puree, as indexed, but cassis liqueur). I did finish cooking the breasts in the oven (350 degrees 10 minutes for very large ones). Leave enough duck fat in the pan to balance the sauce. This recipe gives you a lot of bang for the effort -- that is, your guests will be impressed with your cooking skills, but in fact the recipe isn't hard.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • Published Nov 01 2013
  • Format Magazine
  • Page Count 138
  • Language English
  • Countries United Kingdom

Publishers Text

olive is the stylish monthly food magazine packed with great-value recipes, restaurants and food-inspired travel.

Every issue features easy recipes that have been triple-tested so they work for you first time. Find out how to cook a whole week's suppers, create quick after work meals and great value weekend cooking ideas. Plus nationwide restaurant recommendations including pro vs punter, in which we invite readers to review the latest opening. Our travel pages feature affordable trips to foodies destinations and recipes from around the world to try at home.