Jamie Magazine, June 2011 (#19)

  • Cheese on toast (page 11)

    from Jamie Magazine, June 2011 (#19) Jamie Magazine, June 2011 (#19)

    • Categories: Suppers
    • Ingredients: bread; cheddar cheese; eggs; Gentleman's Relish
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Notes about Recipes in this book

  • Baked sweet potatoes with avocado & queso fresco

    • monicahorridge on February 03, 2015

      I think the hibiscus salsa is probably quite an important part of the dish, rather than an accompaniment. Used quite a fancy shop-bought salsa in the end but it was really missing something.

  • Seasonal smoothie

    • eeeve on May 26, 2015

      The reason I made this particular smoothie was because the recipe is not using bananas as I didn't have any in – but then the thickening effect of bananas is actually missing: the smoothie comes out quite thin. (Personally I like them more on the thick side.) I also had to adjust the quantities of blueberries/raspberries, as I only had frozen ones, and too many of those make smoothies way too cold. Lastly, instead of using basil leaves for decoration, I added a small handful straight to the smoothie, which gave it an interesting savoury note. Probably won't make again - or may try again with addition of banana. But will certainly keep the basil in mind!

  • All-in-one rice & chicken

    • sharifah on April 19, 2013

      Easy for a midweek meal and nice but a little sweet. I veered from the original recipe slightly - used 4 chicken thighs, a bit more rice ie 90g instead of 50g (I thought 50g was a bit mean), used a little less dates about 120g and a touch more spices than he specified to adjust for the amount of rice. I didn't wash the rice like I normally do, and I covered the dish with water, no measurements, as he specified and it worked great. The two of us (recipe says serves 4!) polished it all off.

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  • Published Jun 01 2011
  • Format Magazine
  • Page Count 130
  • 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.