Olive Magazine

Welcome to EASTER

Has anyone else got more into baking the older they’ve got? I used to always be the one to say, “I’d rather have two starters, rather

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Olive Magazine2 min lettiCookbooks, Food, & Wine
The Levain
The starter is ready but in order to make a loaf you need to make a levain. This is done by taking some of your starter and feeding it in order to bake with. By doing this separately you ensure that you never accidentally use all of your starter. Rem
Olive Magazine1 min letti
When You’re Not Eating
• Book a treatment in the hotel’s small garden spa with use of the steam room and hot tubs • The town holds food and craft markets on different days – check dorsetfarmersmarket.co.uk for dates • Visit Sherborne Abbey and Sherborne Castle (and sample
Olive Magazine1 min lettiRegional & Ethnic
More Of Olia’s Favourite Ukrainian Ingredients
Similar to Italian lardo, it’s a kind of cured, salted pork fat. Sometimes we freeze it and just slice and eat with pickles and a shot of vodka. You can also use it as a cooking fat, or bash with garlic, salt and dill to stir through borscht at the v