Our recipe has the traditional, comforting flavours of the old-school pud but we've transformed it into an elegant dessert fit for a dinner party. Garnish with banana slices and a good drizzle of caramel sauce before serving.
Easy on the eye and a doddle to make, these cardamom buns use a bread mix for a quick cheat's version of a classic spiced Swedish bun – fragrant, golden and utterly moreish.
Minimal prep but lots of flavour – this dish packs a punch without the need for continuous stirring. A super simple vegetarian pasta bake packed with creamy feta, tomatoes and olives.
Treat yourself to a stack of nourishing blueberry cornmeal pancakes this Shrove Tuesday. Flavoured with orange zest, these pancakes are delicious with a dollop of yogurt and a drizzle of syrup.
Use the best ingredients of the season by pairing rhubarb with zesty orange and aromatic cardamom. This oven-roasted compote is great dolloped on top of porridge, greek yogurt or served with dessert.
Wow your guests at your next dinner party with this glorious ravioli, filled with peas, herbs and whipped ricotta. It's the perfect way to celebrate the fresh flavours of spring.
Jeremy Pang's twice-cooked pork belly involves poaching the meat before cooling, then slicing and frying each piece for a crispy skin and tender centre. Simply garnish with coriander leaves, spring onions and chilli for a striking dish.
Take your dinner party coffees up a notch with this Irish coffee recipe. With a generous grating of nutmeg, silky smooth double cream and neat Irish whiskey, this is a delicious drink to round off your evening.
Discover the highlights from our March issue including boozy bakes, effortless curry and everyday healthy recipes. Enjoy cocktail hour with five opulent bakes inspired by classic drinks. Our cover star is influenced by the espresso martini – bittersweet cheesecake squares with a coffee liqueur syrup. Find our March issue in supermarkets now.
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