Olive Magazine, February 2014: Brilliant Budget Issue

  • Pickled onion rings

    Pickled onion rings (page 10)

    from Olive Magazine, February 2014: Brilliant Budget Issue Olive Magazine, February 2014

    • Categories: Chutneys, pickles & relishes; Quick / easy; Snacks; Vegan; Vegetarian
    • Ingredients: red onions; American pale ale; fresh yeast; sparkling water; plain flour; apple cider vinegar; caster sugar; fennel seeds; coriander seeds; black mustard seeds; yellow mustard seeds; onion seeds; peppercorns of your choice
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  • Roasted butternut and feta salad with quinoa, avocado and sumac

    • VineTomato on June 16, 2017

      This is a pleasant salad which I will probably make again next summer. I had blended my own ras el hanout spice blend, which was probably way past its best before date, but still came through very well on the butternut. I sprinkled the sumac on the cooked butternut rather than over the whole salad, which worked well. I also added some toasted cashews for a crunch, which is what is missing from the recipe. I think this will make a great lunchbox to take to work for left overs the next day or prep ahead of the week.

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  • Published Feb 01 2014
  • Format Magazine
  • Page Count 122
  • 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.