Recipe of the day

Potato & green olive taginePotato & green olive tagineThis fragrant tagine (the name of the stew as well as the cooking vessel, which has a small hole in the lid) is good with thick yoghurt and warm flatbread as a vegetarian meal or as an accompaniment to roasted or barbecued chicken, lamb or fish.

Orange madeleines with mascarpone & raspberries

by Jo Pearson | Cuisine issue #155
Serves: 6Jo Pearson prepares a simple yet impressive three-course dinner for six

200g caster sugar, plus extra for sprinkling
50ml milk
140g butter
4 eggs
zest and juice of 1 orange
1⁄2 teaspoon vanilla paste or vanilla extract
250g flour
1 heaped teaspoon baking powder
200g mascarpone
300g raspberries
honey for drizzling

Preheat the oven to 175°C fan bake. Butter a Madeleine tin and sprinkle with sugar, tapping off the excess.

Put the milk and butter in a small saucepan and warm until the butter melts. Set aside to cool to room temperature then whisk in the eggs, zest, juice and vanilla.

Sift the flour and baking powder into a bowl then stir in the sugar. Whisk in the egg mix until smooth.

Spoon 2 tablespoons of the batter into each mould and bake for 10 minutes or until golden.

Serve warm with mascarpone, raspberries and a drizzle of honey.

Wine - Late-harvest riesling


Stuck for ideas for dinner?
Check your fridge, enter up to 4 items into the Meal Maker and we'll find recipes from our files containing those ingredients.

* Tip: If your search is unsuccessful, try entering fewer      ingredients


Connect with cuisine

Visit Cuisine Magazine's profile on Pinterest.