Olive Magazine, November 2016

  • Smoky sausage and kale pizza

    Smoky sausage and kale pizza (page 5)

    from Olive Magazine, November 2016 Olive Magazine, November 2016 by Janine Ratcliffe

    • Categories: Pizza & calzones; Main course
    • Ingredients: kale; pork sausages; fennel seeds; smoked paprika; Taleggio cheese; mozzarella cheese; chilli flakes; strong white bread flour; fast-action dried yeast
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  • Cincinnati chilli five ways

    • Foodycat on December 05, 2018

      I used the seasoning and cooking method for the meat, but didn't serve it with pasta or top it with beans. It was a little underpowered for our taste so I added 1tsp minced chipotle in adobo, which made it just how we like it.

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  • Published Nov 01 2016
  • Format Magazine
  • Page Count 123
  • 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.