Olive Magazine


Italian meringue differs from French meringue – the recipe most home cooks will be familiar with – because the sugar is first melted into a syrup before being added to the egg whites. Because the hot syrup

Sie lesen eine Vorschau. Registrieren Sie sich, um mehr zu lesen.

Mehr von Olive Magazine

Olive Magazine1 min gelesenRegional & Ethnic
Bringing You The Best
Founder of Den Bake Shop in Harlesden, London, Maxine shares her no-bake double chocolate cheesecake recipe on page 40. On page 60, chef Francis teaches us how to make dumplings from northern China – a signature street-food dish from Baozilnn restau
Olive Magazine2 min gelesenRegional & Ethnic
Kitchen Shelf
Wildpress apple juices These single-variety and blended juices are made from lesser-known heritage apples from sustainable orchards. We love the lemony notes of the Mellow Rebel blend. £5.50 (75cl), wildpressjuice.com Strazzanti Sicilian sauces The
Olive Magazine1 min gelesenCookbooks, Food, & Wine
Teaming Up To Fight Child Food Poverty
The pair want to shine a light on the fact that 4.2 million children live in poverty in the UK – that’s 30% of children, and demand from children for food bank services has increased by 121%. The project aims to equip families with the skills to get