Olive Magazine, April 2014

  • Rib eye with borracha salsa (page 12)

    from Olive Magazine, April 2014 Olive Magazine, April 2014

    • Categories: Dips, spreads & salsas; Quick / easy; Main course; Cooking for 1 or 2; Mexican
    • Ingredients: dried guajillo chillies; onions; tomatoes; bay leaves; silver tequila; beef rib-eye steaks
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  • Chilli and garlic trout fillet

    • sharifah on May 17, 2014

      This was quick and turned out to be lovely. As I made it and tasted it, I thought it was unbalanced as it was similar to Thai flavours with the garlic, chillies and lime i.e. hot and sour but the sweet and salty was missing. So I added a splash of fish sauce and a squeeze of honey. Nice...

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  • Published Apr 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.