Jamie Oliver's Cookbook. Jamie Oliver's Journal - Jamie. First issue (pilot) Jamie Oliver's Cookbook

As always, I am the last to know about new products :) So this time, this "as always" covered me by accident. It turns out that since mid-December, a new culinary magazine by famous chef Jamie Oliver began to appear in Russia. It was timed to Christmas and New Year holidays.
Having searched the shops and accidentally bought a magazine in a kiosk near the house (hee hee!) I want to sum up for myself some results of scrolling / reading the magazine. And in general - do I need it? Is it worth buying such an expensive magazine?

First, what immediately caught my eye. Or rather, it didn't rush... Nondescript cover! Many times I passed by the kiosk looking into it, but not once did it catch my eye and did not attract attention!
It's still not glossy. I don’t know why the designers made the magazine so cheap in quality - everything is not smooth inside either - matte thin sheets. Probably, they decided to save on printing.
Not a small price. What does it generally consist of? Magazine Low quality with a bad design and for 200 rubles ... Someone made very good money on it!
Looking through I understand from the recipes in the magazine that they are designed for a European or a metropolitan gourmet. To find products for recipes - you need to try to run around the shops decently. 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 have never seen a pumpkin squash. (Here is such a smiley with big round eyes :) This magazine is not designed for a modest range of ordinary stores. Well, maybe he has other advantages - we'll see ...
Difficulty in cooking amaya is different - from simple to sophisticated recipes. I can’t appreciate the “vitality” of the recipes - I haven’t cooked according to them yet, but it would be interesting to try.
Myself magazine is too busy European names - Pie, Dip, Stir-Fry, Satey, Biryani, Bubble and Squik, Rissoli, Rotolo, etc. I was also surprised by the section "Vegetarian recipes" - I perceive them more as "light" or "unloading".
The journal contains not only translated articles and recipes, but also articles by our compatriots and contemporaries. Which, of course, pleases. But sometimes it just boggles the mind. Mr. Piskunov's recipes "Spelled with porcini mushrooms" and "Twisted pigeons with gooseberry jelly" sounded very exotic... Where can I get them? You still need to look for spelt, but there is a shortage of wood pigeons, I 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?
There are only addresses from Madrid - where to eat, drink and go shopping. also the addresses of hotels - to be sure :) Already shuddered ...
For example, I really liked the article about Baikal and interesting recipes. I will definitely try to cook :)
And at the end, something more interesting - I liked the comic for children and adults from Zakhar Yaschin. Very positive and understandable! I think my daughter will definitely want to make cookies on it!
And what is the conclusion? The magazine is not worth the money you pay for it, even for a photo of a smiling Oliver on the cover. I definitely won't buy it again.
That's all - throw slippers and tomatoes!

For two weeks now I've had the pilot issue of the Russian version of Jamie Oliver's magazine on my desk, but only now have I gotten around to finishing it.

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

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

Therefore, the magazine, probably, turns out to be interesting. An article about joint feasts, for example, even breaks a tear - after all, it is touching when someone still cares that people eat together and be happy. Two and a half spreads with breakfast - inspire feats in the morning. The 30-minute dinners from Jamie's new book amaze with thoughtfulness and coherence of actions. I want to immediately cut out the page of meat sauce recipes and hang it on the refrigerator. And the article with the basic stew recipe literally pulls you out of bed and sends you to the kitchen by some unknown force to find the right ingredients in its depths 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 from recycled raw materials.

P.S. And here is the easiest breakfast recipe from the pilot issue of Jamie, which I immediately decided to cook. It's called strapatsada. By and large, this is scrambled eggs with tomatoes, but what a sound!

Ingredients: 3 art. l. olive oil, 2 garlic cloves, thinly sliced, 1 tsp. dried oregano, 6 ripe tomatoes, coarsely chopped, 6 eggs, broken into a separate bowl, Greek basil leaves.
Cooking
Heat up the oil in a frying pan. Add the garlic and oregano and sauté until the 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. Put on plates, garnish with basil.

The web-restaurant constantly acquaints its subscribers with new items from Jamie's magazine, and today there is a competition article on this topic from Elena, the Women's Weaknesses blog.

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

In June, a significant event was the opening of the first Jamie Oliver restaurant in Russia Jamie‘ sItalian- the thirty-first institution of the world famous network. The specialists of the restaurant holding 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 greatest care. Every day, new dishes from seasonal products are added to the menu of this institution.

A special charm to the democratically designed interior of the restaurant 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 Jamie Oliver's recipes at 2, Konyushennaya Square.

Agree that during the preparation of a particular dish, questions or doubts may arise that I 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 are characterized by original features and an extraordinary approach to business, from the chef of the Jornik restaurant Daniel Phippard - a professional look.

The head chef of the Roka restaurant, Hamish Brown, will share with Japanese cuisine lovers the secrets of using Japanese ingredients at home and his favorite Japanese-style recipes.

Summer is the time for vacations and trips to places that you have been planning to visit for a long time. From the pages of the magazine you will go on a culinary journey to the capital of Northern Italy, Balonna. And also, you will be transported to the pearl of the Adriatic, heaven 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 15 Minute Meal book, with detailed description and colorful illustrations that will not leave anyone indifferent. And all because they are easy and quick to prepare and eat with pleasure.

In addition, a week's supply of easy 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 to nature. Jamie's new recipes from autumn fruits and berries.

July, August - time to enjoy the generous gifts of the garden and garden. Connoisseurs of natural and tasty food should not sit idly by, because it's time to stock up for the year. It is wise to cook in large portions to surprise your loved ones and friends with original presents, in the form of a jar of sun-dried tomatoes or eggplant chutney.

Even if there is no self-grown crop, 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 are pickled apples, pickled garlic, mushroom caviar, peppers stuffed with spicy cabbage, peach jam with walnuts, eggplant chutney and many other interesting recipes - preparations for future use from vegetables, fruits and berries.

Naturally, it is impossible to just read the description and not prepare a dish from Jamie. So I could not “pass by” the recipe for “Green Bean Chutney”. Moreover, after my long absence, a little overripe, already harsh green beans were waiting for me at the dacha. It is these beans that are recommended for chutney.

Chutney- Indian seasoning, which is prepared from vegetables and fruits, with the addition of a large amount of spices, sugar and vinegar.

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

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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 send to a frying pan with olive oil. Saute until soft and transparent.

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

Ginger rub on a grater and fry together with 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 beans with seasonings until thickened, for 20-30 minutes.

That's all! We lay out the chutney in sterilized jars. From this amount of ingredients, 3-4 jars will be obtained, with a volume of 250-300 ml.

Chutney can be stored in the refrigerator for about 2 weeks.

Green bean chutney is a great accompaniment to meat dishes.

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

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

See for yourself!

Sincerely, Elena "Women's weaknesses"

No, Lenochka, you did not tire us, but delighted us with a creative approach to the competition task! Great, top marks! THANK YOU!

2016-06-26T03:41:08+00:00 adminculinary encyclopediachef's secrets

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

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Making green bean chutney

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