Olive Magazine, Christmas 2017

  • Chocolate & hazelnut profiterole stack

    Chocolate & hazelnut profiterole stack (page 9)

    from Olive Magazine, Christmas 2017 Olive Magazine, Christmas 2017 by Sarah Cook

    • Categories: Pies, tarts & pastries; Sauces for desserts; Dessert; Christmas; Cooking for a crowd; French
    • Ingredients: butter; eggs; cocoa powder; golden syrup; dark chocolate; hazelnuts; caster sugar; Nutella; Frangelico liqueur; double cream
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  • Published Dec 02 2017
  • Format Magazine
  • Page Count 139
  • 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.