Jamie Magazine, November 2015 (#63)

  • Poached quince (page 31)

    from Jamie Magazine, November 2015 (#63) Jamie Magazine, November 2015 (#63)

    • Categories: Baked & steamed desserts; Cooking ahead; Fall / autumn; Dairy-free; Gluten-free; Vegan
    • Ingredients: quinces; sugar
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  • Quince cake

    • eeeve on November 19, 2015

      I like the taste of this distinctively Christmas-spiced cake, although I wasn't too happy with the appearance - the cake did sink in the middle after taking it out of the oven at 45 minutes. I used pears instead of poached quinces, which worked fine. Most of those ended up at the bottom of the cake, as it's a very light and fluffy batter to begin with. The cake looks very dark due to the spices and dark brown sugar used. All in all, not bad; the husband loved it ("one of the best cakes he's ever eaten"), so will probably make again with the pears on top (which should then sink into the dough).

  • Celeriac, potato & beetroot gratin

    • FJT on November 09, 2015

      Using a mandolin this was very quick and easy to assemble. I omitted the breadcrumb / nut topping due to various food allergies and put a good amount of cheese on top instead and this worked very well. Very tasty - even my meat-loving husband gave it a thumbs up!

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  • Published Nov 01 2015
  • Format Magazine
  • Page Count 131
  • Language English
  • Countries United Kingdom

Publishers Text

Each issue of Jamie magazine is packed with over 101 delicious and easily achieved recipes both from Jamie himself and a number of other top chefs. Jamie says of the magazine, "This magazine is all about passionate producers, insanely good ingredients and great recipes that can easily be cooked at home. It's a real breath of fresh air." Jamie magazine is not only about recipes but also about talented chefs and home cooks who enjoy creating amazing meals. Each magazine is about places with strong food cultures and it's about Jamie, what he grows in his own garden and what he cooks on the weekend.