Cooking The Books: Jamie Magazine

Jamie Magazine

I bought a copy of Jamie Magazine a few weeks ago and I’ve literally been hooked ever since. It’s a bright, contemporary, inspiring magazine.  Whilst I subscribe to Delicious and really enjoy it, I way prefer this. Delicious actually feels quite old fashioned and stuffy in comparison. I’ve never cooked a single recipe from Delicious magazine, but I opened Jamie Magazine and I wanted to cook everything.  And we nearly did!  I think it helped that it was a ‘feel-good food’ issue – definitely my cup of tea – delicious food that I don’t need to feel guilty about.  I was particularly enamoured with a section on healthy baking and ended up cooking three cakes.

Here are my opinions on the all eight dishes we attempted:

The Favourites

  1. Mushroom and lentil pappardelle bolognese.  I cooked it for Jamie and my friend Michelle and they adored it.  And if I do say so myself it was a real cracker.  Sweet, rich and complex, you definitely didn’t miss the meat.
  2. Creamy lentil bowl with garlic mushrooms.  I’d just got back from a hilly hike in the Peak District and Jamie (my boyfriend not Jamie Oliver!) prepared this for me.  It was the perfect wholesome friday night treat, with the bacon adding a bit of indulgence and extra flavour.
  3. Squash and greens lasagne made with leftover veg from our fridge.  We didn’t use squash or greens! We just adapted this recipe to use up all the old veg in our fridge.  We roasted the veg as was required of the squash and followed the recipe exactly apart from that.  It was fabulous! Much tastier and more interestingly seasoned than a standard lasagne. And the toasty breadcrumbs on top provided a lovely bit of crunch.
  4. Apricot and root veg cake with honey and yoghurt frosting.  This was a revelation! Made with parsnips, beetroot and carrot, maple syrup, spelt flour and rapeseed oil.  This made me so happy to have this cake in the fridge.  Although it didn’t last long.  It was a very interesting sweet earthy flavour and the yoghurt frosting really was ‘the icing on the cake’ he he.
  5. Banoffee pecan muffins with coconut clouds and date caramel sauce.  Another very imaginative cake.  It was very faffy to make and I got a bit annoyed with all the different stages.  But it was well worth the effort.  There was no sugar in these muffins at all – all the sugar came from dates and bananas.  The date caramel sauce and the whipped up coconut cream made the experience extra indulgent and fun.
Jamie Magazine Mushroom and lentil pappardelle bolognaise
Mushroom and lentil pappardelle bolognese
Jamie Magazine Creamy lentil bowl with garlic mushrooms
Creamy lentil bowl with garlic mushrooms
Jamie Magazine squash and greens lasagne made with leftover veg from our fridge
Squash and greens lasagne made with leftover veg from our fridge
Jamie Magazine apricot and root veg cake with honey and yoghurt frosting
Apricot and root veg cake with honey and yoghurt frosting
Jamie Magazine banoffee pecan muffins with coconut clouds and date caramel sauce
Banoffee pecan muffins with coconut clouds and date caramel sauce

The Also Very Goods

  1. Beef shin ragu and polenta.  This was a handy one for us to cook as we had some spare beef shin in the freezer.  The only problem was that I didn’t register that this recipe was in the pressure cooker feature! We don’t have a pressure cooker, however we improvised with our slow cooker, and it was a lovely rich, flavourful dinner.
  2. Indian chicken lentil traybake.  We mucked this up a bit.  Somehow we ended up with a tray bake drowning in watery sauce – so we stuck it on the hob and boiled as much of the water away as possible and threw in some extra spices and seasoning and all was good.
  3. Rye pudding-loaf-cake with hazelnut crumble – made with about 20g of brown sugar and all the rest of the sweetness came from apples, apple puree and sultanas.  A really delightful cake with a lot of depth of flavour and a bit of added excitement from the crumbly topping.  Rye flour was used instead of white flour, whilst it’s not gluten free, it’s much more nutritious.
Jamie Magazine beef shin ragu and polenta
Beef shin ragu and polenta
Jamie Magazine Indian chicken lentil traybake
Indian chicken lentil traybake
Jamie Magazine rye pudding-loaf-cake with hazelnut crumble
Rye pudding-loaf-cake with hazelnut crumble

I think the simplest way of demonstrating how much I enjoyed Jamie Magazine, is to tell you that I’ve subscribed to the magazine and I’ve bought the Clean Cakes Book written by Henrietta Inman, the lady who developed all the lovely healthy cake recipes. Jamie Magazine hits the spot for me.

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