Olive Magazine, March 2019

  • Quinoa-coated halloumi with sprouting broccoli and romesco dressing

    Quinoa-coated halloumi with sprouting broccoli and romesco dressing (page 8)

    from Olive Magazine, March 2019 Olive Magazine, March 2019

    • Categories: Quick / easy; Dips, spreads & salsas; Main course; Vegetarian
    • Ingredients: quinoa; sprouting broccoli; eggs; halloumi cheese; cherry tomatoes; red onions; coriander leaves; almonds; roasted red peppers; sherry vinegar
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  • Coffee, chocolate and walnut cake

    • Jane on May 24, 2020

      A very quick and easy cake - it's one of those dump everything in a bowl and whisk. The texture of the cake is lovely and the mascarpone & white chocolate frosting works well with it. My only issue was that the mascarpone seized when I added in the white chocolate. It may have been a little warm though I thought it was OK. It still tasted good and with the walnuts on top it looked fine. Just be aware of that when adding the chocolate.

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  • Published Mar 01 2019
  • Format Magazine
  • Page Count 115
  • 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.