Olive Magazine, November 2011

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  • Twice-baked toffee puddings

    Twice-baked toffee puddings (page 3)

    from Olive Magazine, November 2011 Olive Magazine, November 2011 by Lulu Grimes

    • Categories: Baked & steamed desserts; Cooking ahead; English
    • Ingredients: golden caster sugar; butter; whipping cream; apples; yoghurt; ground almonds
    show
  • Beef, ale and mushroom pie

    Beef, ale and mushroom pie (page 5)

    from Olive Magazine, November 2011 Olive Magazine, November 2011

    • Categories: Pies, tarts & pastries; Quick / easy; Main course; Cooking ahead; English
    • Ingredients: braising steaks; onions; chestnut mushrooms; thyme; brown ale; shortcrust pastry
    show
  • Ranee's tomato chicken curry

    Ranee's tomato chicken curry (page 9)

    from Olive Magazine, November 2011 Olive Magazine, November 2011

    • Categories: Curry; Quick / easy; Spice / herb blends & rubs; Main course; Malaysian
    • Ingredients: chicken; ghee; onions; potatoes; fresh ginger; garlic; tinned tomatoes; coriander sprigs; chicken stock cubes; ground coriander; ground cumin; chile powder; ground allspice; garam masala
    show

  • Espresso el capitan (page 12)

    from Olive Magazine, November 2011 Olive Magazine, November 2011

    • Categories: Cocktails / drinks (with alcohol); Spanish
    • Ingredients: vodka; espresso; vanilla syrup; crème de cassis; liquid smoke; double cream; cinnamon sticks; Cognac
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  • Ravioli with a cream and chive sauce (page 13)

    from Olive Magazine, November 2011 Olive Magazine, November 2011

    • Categories: Quick / easy; Pasta, filled; Main course; Cooking for 1 or 2; Italian; Vegetarian
    • Ingredients: mushroom ravioli; single cream; chives; walnuts
    show
  • Slow-roasted paprika chicken with butternut squash, smashed butter beans and tomatoes

    Slow-roasted paprika chicken with butternut squash, smashed butter beans and tomatoes (page 19)

    from Olive Magazine, November 2011 Olive Magazine, November 2011 by Maria Elia

    • Categories: Quick / easy; Main course
    • Ingredients: whole chicken; smoked paprika; butternut squash; canned butter beans; cherry tomatoes; basil
    show
  • Toffee apples

    Toffee apples (page 36)

    from Olive Magazine, November 2011 Olive Magazine, November 2011 by John Torode

    • Categories: Candy / sweets; Winter
    • Ingredients: apples; lollipop sticks; golden caster sugar; golden syrup; red food coloring
    show
  • Curried parsnip soup with parsnip bhajis

    Curried parsnip soup with parsnip bhajis (page 36)

    from Olive Magazine, November 2011 Olive Magazine, November 2011 by John Torode

    • Categories: Fried doughs; Soups; Cooking ahead; Winter; Indian; Vegetarian
    • Ingredients: parsnips; milk; curry powder; fresh ginger; double cream; gram flour; coriander leaves
    show

  • Curry powder (page 36)

    from Olive Magazine, November 2011 Olive Magazine, November 2011 by John Torode

    • Categories: Spice / herb blends & rubs; Cooking ahead; Indian
    • Ingredients: ground cumin; ground coriander; ground fenugreek; mild chile powder; turmeric; ground cardamom
    show
  • Turnip and mustard gratin

    Turnip and mustard gratin (page 36)

    from Olive Magazine, November 2011 Olive Magazine, November 2011 by John Torode

    • Categories: Stews & one-pot meals; Quick / easy; Main course; Winter; Vegetarian
    • Ingredients: turnips; double cream; crème fraîche; Dijon mustard; Gruyère cheese
    show

  • Spiced roasted apples (page 38)

    from Olive Magazine, November 2011 Olive Magazine, November 2011 by John Torode

    • Categories: Baked & steamed desserts; Dessert; Winter
    • Ingredients: apples; dried fruits of your choice; ground cinnamon; apple juice
    show

  • Breakfast compote (page 38)

    from Olive Magazine, November 2011 Olive Magazine, November 2011 by John Torode

    • Categories: Quick / easy; Breakfast / brunch; Winter
    • Ingredients: apples; maple syrup; orange juice
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  • Pork with turnips (page 38)

    from Olive Magazine, November 2011 Olive Magazine, November 2011 by John Torode

    • Categories: Main course; Winter
    • Ingredients: pork chops; baby turnips; rosemary
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  • Herb-dressed turnips (page 38)

    from Olive Magazine, November 2011 Olive Magazine, November 2011 by John Torode

    • Categories: Quick / easy; Side dish; Winter; Vegetarian
    • Ingredients: turnips; tarragon; parsley
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  • Honey-glazed parsnips (page 38)

    from Olive Magazine, November 2011 Olive Magazine, November 2011 by John Torode

    • Categories: Quick / easy; Side dish; Winter; Vegetarian
    • Ingredients: parsnips; honey
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  • Parsnip mash (page 38)

    from Olive Magazine, November 2011 Olive Magazine, November 2011 by John Torode

    • Categories: Quick / easy; Side dish; Winter; Vegetarian
    • Ingredients: parsnips; potatoes; cream; white pepper
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  • Pheasant and leek pie (page 38)

    from Olive Magazine, November 2011 Olive Magazine, November 2011 by John Torode

    • Categories: Pies, tarts & pastries; Main course; Winter
    • Ingredients: leeks; bacon; pheasant breasts; cream; puff pastry
    show

  • Pancetta roast pheasant (page 38)

    from Olive Magazine, November 2011 Olive Magazine, November 2011 by John Torode

    • Categories: Main course; Winter
    • Ingredients: pheasant breasts; pancetta; thyme; vermouth
    show
  • Pheasant tagine

    Pheasant tagine (page 38)

    from Olive Magazine, November 2011 Olive Magazine, November 2011 by John Torode

    • Categories: Stews & one-pot meals; Quick / easy; Spice / herb blends & rubs; Main course; Cooking ahead; Winter; North African
    • Ingredients: pheasant; carrots; red onions; dates; couscous; sultanas; preserved lemons; mint; harissa paste; fresh ginger; lemons; Thai fish sauce; honey; ground cumin; paprika; turmeric; chile powder; parsley; coriander sprigs
    show
  • Beef shin osso bucco with gremolata

    Beef shin osso bucco with gremolata (page 42)

    from Olive Magazine, November 2011 Olive Magazine, November 2011 by Fran Warde

    • Categories: Stews & one-pot meals; Quick / easy; Spice / herb blends & rubs; Main course; Cooking ahead; Italian
    • Ingredients: beef shin on the bone; onions; carrots; celery; white wine; tomatoes; beef stock; bay leaves; lemons; garlic; parsley
    show
  • Mini lamb chump roast with quince

    Mini lamb chump roast with quince (page 42)

    from Olive Magazine, November 2011 Olive Magazine, November 2011 by Fran Warde

    • Categories: Quick / easy; Main course; Cooking for 1 or 2
    • Ingredients: quinces; lamb chump; quince jelly
    show
  • Slow-cooked ox cheek ragu

    Slow-cooked ox cheek ragu (page 42)

    from Olive Magazine, November 2011 Olive Magazine, November 2011 by Fran Warde

    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Cooking ahead
    • Ingredients: ox cheeks; onions; red chillies; tinned tomatoes; brown ale; bay leaves; pappardelle pasta; parsley
    show
  • Glazed shoulder spare ribs

    Glazed shoulder spare ribs (page 44)

    from Olive Magazine, November 2011 Olive Magazine, November 2011 by Fran Warde

    • Categories: Dressings & marinades; Quick / easy; Main course; Cooking for 1 or 2
    • Ingredients: honey; lemons; soy sauce; muscovado sugar; tomato purée; Worcestershire sauce; pork spareribs
    show
  • Coq au vin

    Coq au vin (page 44)

    from Olive Magazine, November 2011 Olive Magazine, November 2011 by Fran Warde

    • Categories: Stews & one-pot meals; Quick / easy; Main course; Cooking ahead; French
    • Ingredients: whole chicken; red wine; shallots; smoked bacon; mushrooms; chicken stock; bay leaves; thyme; parsley
    show
  • Milk-braised hand and spring of pork

    Milk-braised hand and spring of pork (page 46)

    from Olive Magazine, November 2011 Olive Magazine, November 2011 by Fran Warde

    • Categories: Quick / easy; Stews & one-pot meals; Main course
    • Ingredients: milk; onions; carrots; celery; bay leaves; thyme; lemons; pork hand and spring
    show

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Notes about Recipes in this book

  • Turnip and mustard gratin

    • Agaillard on October 24, 2021

      Not a bad way to use turnips and super simple... Quick to do (cooking time is 30-40 minutes but prep is super easy).. A good and reliable easy side! And cheap :)

  • Spiced lentil soup

    • Agaillard on November 09, 2021

      Just made for lunch .. Subbed turnips for carrots and rosemary for coriander... Nothing too special but nice, warm and comforting !

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  • Published Nov 01 2011
  • Format Magazine
  • Page Count 148
  • Language English
  • Countries United Kingdom