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Jamie Oliver's Cooking Magazine. Review of the latest issue of Jamie Magazine - Jamie Oliver Recipes. Making Green Bean Chutney

I’ve had the pilot issue of the Russian version of Jamie Oliver’s magazine on my desk for two weeks now, but only now have I gotten around to leafing through it to the end.

Jamie's journal, like his books, is sweet and charming. Without pathos or pretensions, even a little rustic and with a bit of humor (“Simple classic sauce, steak and mashed potatoes- such a joy in cold weather!”, “Most of us, rummaging through the pantry, are unlikely to find a white truffle lying around,” “You don’t have to put black caviar, but if you’re in a decadent mood, why not?”). Each recipe in the magazine is preceded with similar comments, so by the 130th, last page, there is no doubt left - Jamie Oliver is your good friend or at least a relative. In front of someone like this, there is no shame in the burnt cutlets and runaway milk - after all, his pizzas are also not perfectly round, and his frying pans and baking trays seem to be a hundred years old at lunchtime.

Jamie Oliver generally has a good role in the magazine - editor-at-large. He is not Chief Editor and not releasing, he is an editor in the global sense of the word. He does not proofread every text, does not monitor the selection of illustrations, he sets directions and offers ideas. In a word, as Wikipedia interprets this term, he is more engaged in what interests him.

That’s why the magazine probably turns out to be interesting. The article about eating together, for example, even brings tears to my eyes - it’s still touching when someone still cares about people eating together and being happy. Two and a half spreads with breakfast - inspire you to do great things in the morning. The 30-minute dinners from Jamie's new book are amazingly thoughtful and well-coordinated. I want to immediately cut out the page of recipes for sauces for meat and hang it on the refrigerator. And the article with basic recipe stew literally yanks you out of bed and by an unknown force directs you to the kitchen to find you in its depths necessary ingredients and repeat what you read a minute ago.

The quality of the magazine is also pleasing - according to the publishers, “Jamie” is printed on paper made from recycled materials.

P.S. And here is the simplest breakfast recipe from the pilot issue “Jamie”, which I immediately decided to cook. It's called strapatsada. Basically, it's scrambled eggs with tomatoes, but that's what it sounds like!

Ingredients: 3 tbsp. l. olive oil, 2 cloves garlic, finely chopped, 1 tsp. dried oregano, 6 ripe tomatoes, coarsely chopped, 6 eggs, broken into a separate bowl, Greek basil leaves.
Preparation
Heat the oil in a frying pan. Add garlic and oregano and sauté until garlic is soft. Add the tomatoes and simmer, stirring, for 30 minutes until the sauce thickens and the tomatoes are cooked through. Add eggs, simmer, stirring, for another 5-7 minutes. Place on plates and garnish with basil.

As always, I am the last to know about new products :) So this time, “as always,” it hit me by accident. It turns out that in mid-December a new culinary magazine by the famous chef Jamie Oliver began publishing in Russia. It was timed to coincide with Christmas and New Year holidays.
Having searched the stores and accidentally bought a magazine at a kiosk near my house (hee hee!) I would like to summarize for myself some results of flipping through/reading the magazine. And in general - do I need it? Is it worth buying such an expensive magazine?

First, about what immediately caught my eye. Or, rather, it didn’t rush... Nondescript cover! I passed by the kiosk many times, looking into it, but never once did it catch my eye or attract my attention!
It's not glossy yet. I don’t know for what reasons the designers made the magazine so cheap in quality - everything inside is also not smooth - matte thin sheets. They probably decided to save on printing.
Not a small price. What does it even consist of? A magazine of low quality with a bad design and for 200 rubles... Someone made very good money from it!
Looking over From the recipes in the magazine I understand that they are designed for a European or a metropolitan gourmet. To find products for recipes, you need to try to run around the stores quite a bit. And I'm not making this up... Finding watercress, chestnuts, figs or phyllo dough is almost impossible. Of course, I know hot spots;) and I’ll tell you if you ask. I’ve never even seen a pumpkin squash. (Here is a smiley face with big round eyes:) This magazine is not designed for the modest assortment of regular stores. Well, maybe it has other advantages - we'll see...
Difficulty of cooking with very different - from simple to sophisticated recipes. I can’t evaluate the “vitality” of the recipes - I haven’t cooked using them yet, but it would be interesting to try.
Myself the magazine is overly saturated European names - pie, dip, stir-fry, satay, biryani, bubble and squick, rissoli, rotolo, etc. I was also surprised by the “Vegetarian Recipes” section - I perceive them more as “light” or “fasting”.
The magazine contains not only translated articles and recipes, but also articles by our compatriots and contemporaries. Which, of course, makes me happy. But sometimes it just confuses you. Mr. Piskunov’s recipes “Spelled with porcini mushrooms” and “Spelled pigeons with gooseberry jelly” sounded very exotic... Where can I get them? We still need to look for spelt, but there is a general shortage of wood pigeons, let me tell you...
Where to escape in winter: cheerful Madrid and mysterious Baikal - that's what it says on the cover. What do I see inside?
From Madrid there are only addresses - where to eat, drink and go shopping. also the addresses of the hotels - just to be sure :) It made me shudder...
For example, I really liked the article about Baikal and the interesting recipes. I'll definitely try to cook it :)
And at the end something more interesting - I liked the comic for children and adults from Zakhar Yashchin. Very positive and everything is clear! I think my daughter will definitely want to make cookies using it!
And what is the conclusion? The magazine is not worth the money you'll pay for it, even for the photo of Oliver smiling on the cover. I definitely won't buy it again.
That's all - throw in your slippers and tomatoes!

“The simplest and most understandable Jamie Oliver book in our store!
Cooking should be fun - that's why A new book Jamie Oliver will undoubtedly become yours best friend in the kitchen.

The book “5 Ingredients - Quick and Easy Food” contains recipes for dishes using only 5 ingredients. A minimum of products and effort - and they turn out incredible delicious dishes. Most of them will take 30 minutes or less to prepare, and some can be assembled in 10 minutes and just pop in the oven or on the stovetop.
»

Jamie Oliver

In the basket

Jamie Oliver

RUB 3,900

Not available

"Using five ingredients, cleverly combined, you"ll conjure up THE most exciting food... from this week"s episode snappy sesame seared tuna with an Asian twist - blushing in the middle and slathered in savory, salty Japanese miso paste, a golden layer of sesame seeds on spring onions and sugar snap peas.
»

Jamie Oliver

2,500 rub. Add to cart

“If you"re looking for fresh ideas and an easy way to make healthy eating a part of everyday family life, Jamie"s Super Food Family Classics is the book for you."

Jamie Oliver

RUB 2,830 Add to cart

“This book is the most personal I have written. To create it, I had to travel to the world proper nutrition, I really hope that it will become a source of inspiration for you and you, too, will want to lead a rich life, be healthy and happy. »

Jamie Oliver

RUB 3,413 Add to cart

“Jamie Oliver traveled across Italy to understand the essence of Italian cuisine, to find out what makes its dishes so tasty and yet so easy to prepare. He moved from city to city, from village to village. In general, Jamie learned to cook in Italian. The book "My Italy" was published at the end of this journey. »

Jamie Oliver

680 rub.

Not available

“New Year and Christmas holidays are a time of family unity and meetings with friends, fun and joy. All this must be accompanied by your favorite food. Buy the most best products, take the time to prepare side dishes and desserts, pay Special attention on the details - then the main holidays of the year will become truly special. »

Jamie Oliver

680 rub. Add to cart

« Italian Cuisine- this is an embodied passion for fresh products, fantastic tastes, the brightest colors and unimaginable opportunities to realize your wildest culinary fantasies. If you love cooking Italian food, you'll find everything you need for inspiration here!”

Jamie Oliver

680 rub. Add to cart

“Super juicy pork belly, quick loin, simmered shoulder, brutal sausages and amazing bacon are just a few examples of how versatile and amazingly delicious pork can be. In this book you will find recipes for dishes that can decorate any feast and feed a whole crowd of guests, as well as great ideas made from meat in dough and chorizo. All here. Cook for fun!”

Jamie Oliver

680 rub. Add to cart

“The beauty of vegetables and fruits is their diversity. They allow you to appreciate all the benefits of using them in the kitchen. seasonal products. This colorful book contains the best vegetarian recipes, for which you just can’t wait to start cooking. »

Jamie Oliver

680 rub.

Not available

“I am extremely inspired by any journey. I think everyone should give in to impulses from time to time and go on a search. This collection of recipes features my favorite dishes from around the world - from Italy to the bustling streets of Asia. All the most delicious things for you. I hope these recipes inspire you to explore the world."

Jamie Oliver

680 rub. Add to cart

« Main secret good salad– using seasonal ingredients, being creative in combining them, mixing just before serving and finishing with a killer dressing! This collection of salads will inspire you and once again will remind you that salads are wonderful!”

Jamie Oliver

680 rub. Add to cart

“Chicken can be prepared in a million ways, that’s its phenomenon. This bird is universal, it fits into any concept and into the cuisine of almost any country with equally great results, be it Asian hot and sour soup or Mexican chili. Be sure to try it!”

Jamie Oliver

RUB 2,780 Add to cart

« BEST-SELLER!
This book is entirely dedicated to what you, dear readers, require: tasty, healthy and very fast food for every day.

This was my first time coming up with these types of recipes, but I tried really hard to make them convenient, practical, and fun. I used the best, everyone's favorite products in them. I assure you: with this book you will learn how to cook excellent dishes in record time.”

Jamie Oliver

RUR 3,028 Add to cart

“This book is dedicated to the staff and volunteers at Jamie's Nutrition Ministries centers across Britain, and to those running my charities' programs in the UK, US and Australia.”

Jamie Oliver

In the basket

"Ministry of Nutrition. Anyone can be taught to cook in 24 hours"

Jamie Oliver

RUB 2,423 Add to cart

“Do you think learning to cook is impossible? Nonsense.
Trust me, with this book's recipes and visual illustrations, you'll be cooking in 24 hours - or I'm not Jamie Oliver."

The web restaurant constantly introduces its subscribers to new items from Jamie’s magazine, and today there is a competition article on this topic from Elena, blog Women’s Weaknesses.

And I, in turn, want to do a short review of the new issue of Jaimie magazine, which contains a lot of amazing news from the culinary world. Go?!!

In June, significant event was the opening of Jamie Oliver's first restaurant in Russia Jamie‘ sItalian– the thirty-first establishment of the world-famous chain. The restaurant holding specialists successfully placed a family trattoria in an old mansion.

The dishes of this restaurant are prepared exclusively from local farm products which are selected with the utmost care. New dishes made from seasonal ingredients are added to the menu of this establishment every day.

A special charm to the democratically decorated restaurant interior Jamie‘ sItalian gives a wall of fresh meat delicacies and... a pasta machine, which is located right in the corner of the hall.

You can see all this with your own eyes and enjoy the taste of Italian dishes according to the recipes of Jamie Oliver at Konyushennaya Square, building 2.

Agree that while preparing a particular dish, questions or doubts may arise to which you would like to get answers and find out the opinion of the master himself.

And also, an equally exciting review of popular London restaurants, which have original features and an extraordinary approach to business, from the chef of the Yornik restaurant, Daniel Phippard - a professional look.

The head chef of the Roka restaurant, Hamish Brown, will share with fans Japanese cuisine secrets home use Japanese ingredients and your favorite Japanese-style recipes.

Summer is a time for vacations and trips to places that you have long planned to visit. From the pages of the magazine you will go on a culinary journey to the capital of Northern Italy, Balogna. And also, you will be transported to the pearl of the Adriatic, paradise on earth - Dubrovnik. Find out where to eat, where to buy, where to stay, what to see.

Well, and, of course, on the pages of the magazine you will find great amount Jamie Oliver's recipes from the new book "15 Minute Meals", with detailed description and colorful illustrations that will not leave anyone indifferent. And that’s all, because they are easy and quick to prepare and are eaten with pleasure.

In addition, a week's supply of lungs and quick recipes for the summer table. Recommendations on how to have a picnic at home if the weather does not allow you to go outdoors. Jamie's new recipes for autumn fruits and berries.

July, August - time to rejoice generous gifts vegetable garden and garden. For connoisseurs of natural and tasty food You shouldn’t sit idly by, because the time has come to make supplies for the year. Cook wisely in large portions to surprise your loved ones and friends with original gifts, in the form of a jar of sun-dried tomatoes or eggplant chutney.

Even if you don’t have your own harvest, markets and supermarkets are bursting with an abundance of wonderful and inexpensive vegetables and fruits. Let's give them their due!

The lion's share of this summer issue of Jaimie magazine is devoted to blanks. These include soaked apples, pickled garlic, mushroom caviar, peppers stuffed with spicy cabbage, peach jam with walnut, eggplant chutney and many others interesting recipes- preparations for future use from vegetables, fruits and berries.

Naturally, it’s impossible to just read the description and not cook Jamie’s dish. So I couldn’t “pass by” the “Green Bean Chutney” recipe. Moreover, after my long absence, a slightly overripe, already harsh green bean. These are the beans that are recommended to be used for chutney.

Chutney– Indian seasoning, which is prepared from vegetables and fruits, with the addition large quantity spices, sugar and vinegar.

I will be happy to share with you step by step recipe with photo. The recipe is simple and, like everything Jamie Oliver recommends, it comes together quickly.

Products

1 tbsp. olive oil
1 onion
600 g green beans
2 tbsp. mustard seeds
3 cm fresh ginger
3 tbsp. coriander seeds
250 ml apple cider vinegar
200 g sugar

Making Green Bean Chutney

Cut the onion into thin rings and place in a frying pan with olive oil. Sauté until soft and transparent.

Cut the beans into 2 cm pieces and add them to the onion, along with mustard and coriander seeds.

Grate the ginger and fry with the beans for 5 minutes.

Then add sugar and vinegar. Bring the mixture to a boil over low heat so that the sugar has time to dissolve.

Simmer the beans with seasonings until thickened, for 20-30 minutes.

That's all! Place the chutney into sterilized jars. This amount of ingredients will yield 3-4 jars with a volume of 250-300 ml.

The chutney can be stored in the refrigerator for about 2 weeks.

Green bean chutney makes a great addition to meat dishes.

I hope I didn't bore you with a long story.

On my own behalf, I would like to add that in addition to the educational and fascinating content of the 17th issue of the culinary magazine Jaimie Magazine, you will receive aesthetic pleasure from touching the pages of this publication. No gloss or artificial chic! Even the paper conveys a sense of environmental friendliness and naturalness of everything this amazing person, named Jamie Oliver.

See for yourself!

Sincerely, Elena “Women’s weaknesses”

No, Lenochka, you didn’t tire us, but delighted us with your creative approach to the competition task! Great, highest mark! THANK YOU!

2016-06-26T03:41:08+00:00 adminculinary encyclopediasecrets from the chef

The latest issue of the culinary magazine Jamie Magazine will help you figure out which preparations to give preference to. The web restaurant constantly introduces its subscribers to new items from Jamie’s magazine, and today there is a competition article on this topic from Elena, blog Women’s Weaknesses. And I, in turn, want to do a short review of the new issue of Jaimie magazine, which contains a lot of amazing news...

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