PORTUGUESE TEA RECIPES

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AFTERNOON TEA RECIPES - OLIVEMAGAZINE



Afternoon Tea Recipes - olivemagazine image

We love going out for afternoon tea, but what could be better than enjoying afternoon tea treats in the comfort of your own home? Try delicate open shrimp sandwiches, rhubarb scones, strawberry éclairs and more

Provided by OLIVEMAGAZINE.COM

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EASY VEGAN CAKE RECIPES - OLIVEMAGAZINE



Easy Vegan Cake Recipes - olivemagazine image

We've taken classic British cakes and made them vegan friendly. Our decadent chocolate cake, moist carrot cake and tangy lemon loaf are just as moist and moreish without the dairy

Provided by OLIVEMAGAZINE.COM

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Number Of Ingredients 1

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EASY VEGAN CAKE RECIPES - OLIVEMAGAZINE
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BEEF TAGINE | BEEF RECIPES | JAMIE OLIVER RECIPES
Spicy, fragrant and sweet, the perfect beef tagine doesn't need special equipment, just time.
From jamieoliver.com
Total Time 3 hours 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 548 calories per serving
    1. Mix all the spice rub ingredients together in a small bowl with a good pinch of sea salt and black pepper.
    2. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and place in the fridge for a couple of hours, preferably overnight.
    3. When you’re ready to cook, peel and finely chop the onion, and pick the coriander leaves, finely chopping the stalks.
    4. Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and coriander stalks and fry for a further 5 minutes.
    5. Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with a spoon, then pour in 400ml of stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1½ hours.
    6. Meanwhile, deseed and chop the squash into 5cm chunks, then destone and roughly tear the prunes. Toast the almonds in a dry frying pan until lightly golden, then tip into a bowl.
    7. When the time's up, add the squash, prunes and remaining stock. Give everything a gentle stir, then pop the lid back on and continue cooking for another 1½ hours. Keep an eye on it, adding splashes of water, if needed.
    8. At this stage, remove the lid and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off – the beef should be really tender and flaking apart now, so have a taste and season to taste.
    9. Scatter the coriander leaves over the tagine along with the toasted almonds. Serve with a big bowl of lightly seasoned couscous and dive in.
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