Indholdsfortegnelse for September 2025 i Olive Magazine

Welcome to September – officially the beginning of autumn but a month I still associate with the last days of summer. We’ve decided to keep that summery vibe going with some recipes from Helena and Vikki Moursellas, showcasing the simple but flavour-packed food of Greek tavernas. These are gorgeous crowd-pleasing recipes to bring a taste of the Med to your table – I’m already eyeing up the deep-fried stuffed olives, perfect with a crisp, chilled glass of assyrtiko. Elsewhere, Tony Naylor is singing the praises of the Yorkshire Dales, beautiful at this time of year and not surprisingly a real foodie hotspot to explore. Check out his deep dive into the region on page 67. Finally, getting a good, restorative night’s sleep is the new ultimate health hack – on…

Pistachio and raspberry tiramisu It’s important to use pistachio cream not butter for this as it has a nicer colour and a looser texture which combines well. Look for one with a high nut percentage – around 40% is good. SERVES 10-12 | PREP 30 MINS PLUS CHILLING | EASY | V 500g mascarpone500ml double cream 2 tbsp icing sugar 2 tsp vanilla extract 6 tbsp pistachio cream (we used Veggy Duck, available online)2 large madeira loaf cakes, cut into even 1½cm slices300g raspberries 2 tbsp bright green slivered pistachios RASPBERRY SAUCE raspberries icing sugar raspberry liqueur 1 To make the raspberry sauce put all the ingredients and 2 tbsp of water in a food processor. Whizz until puréed then push through a sieve to remove the seeds. Keep chilled.…

Golden fragrant chicken Kam heong golden fragrant sauce is very popular in Malaysia and is paired with all sorts of seafood – usually wok-fried crabs, clams or even prawns. I’ve found that it is also delicious with chicken. This is a crowd-pleasing dish as the chillies in the spice paste are tempered by the sugar and yellow bean sauce. SERVES 4 | PREP 10 MINS COOK 15 MINS | EASY 600g skinless chicken thighs fillets, cut into bite-sized pieces1 tsp ground turmeric4 tbsp vegetable oil2 red chillies, finely sliced, to garnish SPICE PASTE ginger SAUCE yellow bean sauce white shiro miso paste 1 Using a stick blender or a high-speed food processor, blitz the spice paste ingredients to a fine purée. 2 Evenly coat the chicken in the ground turmeric.…

Estonia (beyond Tallinn) Tallinn’s coastline has long been shaking off its industrial look – the former militarised zone of Paljassaare Peninsula, for example, is now a forest-bathing and wild-swimming haven. Go 20 minutes out of the city to find NOA Chef’s Hall, a Michelin starred spot with gorgeous views of Tallinn Bay and the Gulf of Finland. Under an hour away is Maidla Nature Resort, a manor set in a former servants’ house with three Nature Villas. These cosy set-ups each offer a variation on sauna, fireplace and outdoor bathtub, and are a great spot from which to explore the Estonian countryside. Go canoeing, stand-up paddleboarding, bog-hiking by day (75% of Estonia is forest and bogland), before dining at on-site Michelin Green Star restaurant SOO. Its seasonal, eight-course gastronomic menu…

What’s special about Rías Baixas? The Rías Baixas wine region is in Galicia, on the northwest tip of Spain. Its proximity to the Atlantic means high rainfall and cool temperatures, and with its deeply verdant landscapes and wild craggy coastline the terroir is in marked contrast to the parched plains and sun-drenched beaches further south. Pronounced ‘ree-yus bye-shas’ its most widely planted grape is albariño, now familiar for reliably good drinking. This is one of Spain’s most important fishing areas. Historically the men would go out to sea while the woman stayed ashore to tend the grapes and make the wine, and still today most winemakers here are women. Main grapes White albariño, treixadura, loureiro, caíño blanco, torrontés, godello Red sousón, espadeiro, caíño tinto, loureira tinta, mencía, brancellao, pedral Perfect…

It’s no wonder when you look at the geography of mountainous Armenia, bordering Turkey, Georgia, Iran and Azerbaijan, with its abundant forests and vineyards that the country’s food would mirror its enticing landscape. In Armenia a restaurant might serve tolma (rice and herbs wrapped in a grape leaf ), bean-based patês, cold and slightly sour thick matsoon yogurt, big glass bottles of ice-cold Jermuk mineral water, chargrilled beef, salads of citrus, and grapes and tarragon, eetch (a wonderfully refreshing dish similar to tabbouleh), roast peppers or perhaps trout wrapped in paper-thin lavash bread. Lavash, forming the backbone of Armenia’s diet, is guaranteed to be on the table during mealtimes and usually it is served blistered and hot from the oven. But there are more breads to know, too. Jingalov hats…

Coconut and raspberry loaf cake SERVES 8-10 | PREP 10 MINS COOK 1 HR 5 MINS | EASY 175g salted butter, softened175g golden caster sugar3 large eggs175g self-raising flour100g dessicated coconut2 tbsp milk125g raspberries TOPPING seedless raspberry jam 1 Butter and line a 900g loaf tin with baking paper. Heat the oven to 180C/160C fan/gas 4. 2 Beat the butter and sugar in a bowl until pale, light and fluffy. Beat in the eggs one by one, adding a tablespoon of flour each time to stop it curdling. Fold in the remaining flour, coconut and milk, then fold in the raspberries. 3 Spoon into the tin and level, then bake for 1 hr 5 mins until risen and golden. Cool in the tin. 4 To finish, spread with the jam…

1 Cauliflower, cheddar and Marmite soup with cheesy Marmite croutons This is a comforting soup packed with umami flavour. SERVES 6 | PREP 15 MINS COOK 1 HR | EASY | V 3 tbsp olive oil1kg cauliflower, including the leaves, roughly chopped1 onion, finely chopped1 celery stick, finely chopped2 garlic cloves, grated1 tbsp Marmite900ml vegetable stock60ml crème fraîche, plus extra to serve100g mature cheddar, coarsely grated CROUTONS sourdough 1 Heat the oven to 220C/200C fan/gas 7. Drizzle the cauliflower and its leaves with 2 tbsp of oil and season with salt and pepper. Roast for 30-45 mins or until softened, golden and charred. 2 When the cauliflower has about 15 mins left, pour 1 tbsp of oil into a large pan over a medium heat. Once shimmering, scatter in the…

Eliámos, Kefalonia, Greece In a nutshell This all-villa hotel blends privacy with five-star hotel luxury and uninterrupted views of the Ionian Sea. What’s the vibe? Designed to feel like a home away from home rather than a hotel, 12 secluded villas are set on the hillside, divided by lavender-lined paths to create a village atmosphere. Neutral tones and natural materials, from local ceramics to raffia wall hangings, add to the spacious and airy feel throughout. Which room to book? Villas blend minimalist Mediterranean design with contemporary luxury. Expect high ceilings and open beams, generous bathrooms with olive oil toiletries to use in waterfall showers and floor-to-ceiling bi-fold doors opening onto private terraces with saltwater pools. The nine villas on the main plot boast uninterrupted sea views, while three across the…

If you want to make the shawarma spice blend from scratch, simply mix ¼ tsp each of ground cumin, smoked paprika, ground turmeric, ground coriander and salt. SERVES 4 | PREP 15 MINS COOK 15 MINS | EASY 24 meatballs (beef, lamb, pork or plant-based)olive oil, for drizzling2 tsp shawarma spice blend parsley and mint, to garnish COUSCOUS SALAD giant wholewheat couscous HERBY YOGURT greek yogurt 1 Heat the oven to 230C/210C fan/gas 8. Line a large baking tray with baking paper and tip the meatballs onto it. Drizzle with oil and sprinkle with the spice mix generously on all sides. Use a fork to squash each meatball flat. 2 Roast for 10-15 mins or until cooked through and starting to get crispy on the edges. 3 To make the…

FIRE MADE SAUCES These vibrant sauces from Ana Ortiz will bring a taste of Ecuador to your kitchen – the aliños can be used as a marinade or as the base of a stew, and the chimichurri is packed with herbs and garlic for a punchy condiment. £7, delli.market. BOROUGH ORGANIC TONKOTSU BROTH A delicious shortcut to ramen, this broth has been slow cooked using high-welfare organic pork bones then flavoured with a shio tare of spices and pink Himalayan salt. £6.15/400ml, boroughbroth.co.uk. CURRY SMUGGLERS SNACKS Spicy Indian-inspired snacks packed into fun beer can packaging – we loved the fiery, crunchy chakli made from rice and urid flour, and shaped using a traditional mould. From £7.49 for three cans. MELT GIANDUJA A perfectly packed portion of the whole terrines that…

Mussel saganaki with red peppers Mussel or prawn saganaki is a classic dish offered by seafood tavernas. The word saganaki, meaning little frying pan, refers to both the pan the dish is cooked in and the way the dish has been cooked. Usually mussel or prawn saganaki is cooked in a saganaki pan, with a rich pepper and tomato salsa, and scattered with feta. You may be more familiar with fried saganaki, where kefalotyri or kasseri cheese is dusted in flour and pan-fried, traditionally in a saganaki pan. It’s the one dish we tend to order again and again but maybe this one will become your new favourite. Feel free to use prawns instead of mussels – simply cook them for 10-12 minutes. SERVES 4 | PREP 20 MINS COOK…

The bee sting cake, or bienenstich kuchen, is a German recipe that is a cake in a very old sense – before the invention of chemical leaveners there was a tradition of cakes made with yeast instead of baking powder. Made of a brioche-like dough, enriched with butter and eggs, the cake is topped with a layer of honeyed almonds and then split and filled with a rich vanilla cream. In my version I like to add a second filling – a plum compote which is delicious paired with the vanilla and honey notes. Plum bee sting cake SERVES 8-10 | PREP 1 HR PLUS RISING AND PROVING COOK 50 MINS | MORE EFFORT VANILLA CUSTARD FILLING whole milk DOUGH strong white bread flour HONEY ALMOND TOPPING honey PLUM COMPOTE…

FOODIES LOVE… The Black Bull, Sedbergh At the Dales’ western edge (next stop, the Lake District) this stylish inn excels with its chic rooms and chef Nina Matsunaga’s distinctive cooking. The Bull does the rural inn bit impressively (great roasts, Monday’s pie night) but Nina also cleverly channels global influences in dishes such as cured mackerel, ajo blanco, orange and daikon or Herdwick lamb with liver sauce and tomato salsa. For more tasty Sedbergh action, swing by The Meat Hook butcher, micropub The Thirsty Rambler and The Dalesman inn. theblackbullsedbergh.co.uk KIRKBY CRACKER The Sun Inn, Kirkby Lonsdale The geography of the Yorkshire Dales National Park is such that several market towns – Kirkby Lonsdale a particularly charming example – fall just outside its official border but attract many Dales visitors.…

3 INGREDIENT COCKTAIL Dry gin martini A martini is all about the ratio of spirit to vermouth – the more spirit you use the drier the martini. We used a 5:1 ratio of gin to dry vermouth for this recipe but you could use 4:1 or go drier with 6:1, 7:1, 8:1 or even higher – it all depends on your preference. Make sure you stir together the ingredients well with ice – the dilution this achieves is key to the final drink. Put a martini glass in the freezer to chill for 20-30 mins. Put 75ml of London dry gin, 15ml of dry vermouth and a dash of orange bitters in a shaker or mixing glass with ice. Stir well for at least 20 seconds until very cold, then…