Jamie Oliver Fan Club

[tomato sauce from Jamie Oliver]

Let's try tomato sauce from Jamie Oliver close in winter
1.the tomatoes are sanded
2.for a change - fried onions with basil, then basil in the trash, and onions in a blender
3.splashed with apple cider vinegar
4.Added garlic
5.Hot in sterile jars with screw caps. store put in the refrigerator

I do a relatively large amount of the usual gorloderka (adjika) - we vary with Oliver sauce. If he recognizes this as his sauce

Now I know where to put substandard tomatoes

Oh girls! It turns out I also love J. Oliver! I just didn't know his name. I always come across his transmission not at first! > :( I like that his recipes are simple and very repeatable in our difficult living conditions.

[anni4ka]

anni4ka , welcome to the group of super-gorgeous blonde honey fans!

Cooked today

Try it and I have no doubt that you will like this dish!

[Grape cake]

Girls take Grape cake
Just don't hit me with your slippers, please. I didn't see his programs, just what you put up here. I just needed to dispose of grapes, and I found such a wonderful recipe. Now I'm taking a closer look at his recipes.

he, of course, is a good cook ... but he is not so good at calling children somehow

then I read in the political information that the name he gave to his child was recognized as the worst name of the year among the children of celebrities

and he called the newborn Buddy Bear Maurice (Buddy Bear Maurice)

though ... compared to Gwyneth Paltrow, who called the baby Apple (Apple) ...

poor celebrity kids!

Lisss's, Apple sounds good in English, no worse than Rose or Lily with us. But about the bear cub, I don't know. There must be something different in the documents.

[Liudmilka]

Liudmilka, Rose (Rose) and Lily (Lilly) they also have Apple for the Russian ear, it seems and sounds nothing, but for them her name is Apple ...

here is a link to the original article where I got the information from 🔗 there are a couple more cool names

Lisss's, read the article and did not understand why the name Axel seems ridiculous to them - such a name really exists. Egypt really seems strange, but in Moldova there is a name Libya (she worked with one woman). And she laughed, remembering that the Russians have the name Grusha, though this is a short name from Agrippina, if I am not mistaken, of course, but it was very common before.

and Caucasians have the name Babai !!!!!

Star, they probably mean something completely different than ours

Could you tell me the recipe for making Jamie Oliver's ice cream cake. Recently on TV I saw the end of the program and lost my peace. Help! and I can't help but say: a wonderful site! great! you can just fan-club Bread Makers. ru create! (I would add a smiley, but it doesn't work ...)

ka.mar this one?

Ready sponge cake, muffin or cake
Raspberry jam - table 4. spoons
Ice cream - about 1 kg (depends on the size of the mold)
Nuts - pistachios, walnuts
Berries - I have ice cream cherries.
Orange - 1 pc.
Zasakhar. fruits (candied fruits, tangerines, glazed melon)
Liquor or sweet sherry (cherry brandy) - for soaking the biscuit
Dark chocolate - for glaze

Cut the cake, biscuit or muffin into slices 1-1.5 cm thick.
We put cling film in a round bowl so that the edges hang down, lay out the walls with prepared slices.
We coat the resulting surface with raspberry jam.
Lay out a layer of lightly softened ice cream.
Sprinkle with pistachios.
Next, a layer of sour cherries, press into the ice cream with a spoon.
Sugar layer. fruit.
A layer of peeled orange slices.
Another layer of ice cream.
On top of this whole creation, cover with a layer of slices of cake or biscuit.
Pour sherry or any favorite drink along the circumference of the cake and over the top layer. If children eat dessert, soak it in syrup).
Close the film tightly, cover the form on top with another layer of cling film.
Put a plate on top of the bottom and press down well to tamp all our layers.
We put in the freezer for at least 4 hours (preferably overnight).
One hour before serving, rearrange the dish with the dessert in the refrigerator to defrost a little.
We unfold the film, turn our "bomb" onto a plate, pour melted dark chocolate on top and decorate as desired.
BON APPETIT!!!!!

Yes! Yes! Yes! Thank you kleskox35! Do you cook this often? As it is correctly called, can you call it a festive dessert? Thanks again, I searched the entire Internet, but did not find it.

A provocative question - have fans stopped fanning?
On Domashny, we show every morning a program with Jamie, but I only watch the second week (and which I haven't watched before). And I also watch the downloaded - so for breakfast and dinner I have Jamie Oliver Son and husband are also watching - but where can they go? Although the son looks with pleasure

[Lena]

Lena, just made based on the recipe from Jamie Oliver

[Alexandra]

Alexandra,
Oh, how could I see this beauty? Ran away

Darling !!!!!! I love how he broadcasts !!!! everything is very accessible ... now there is no opportunity to watch, but I want a book ... but our prices bite ...

Now the magazine "JAMIE" is published in Russia - Jamie Oliver's culinary magazine! I bought the first issue in "Lenta", I am very good. I liked it, and I liked it, too. content, etc. design, even the quality of the paper I recommend ...

Hello everyone.
girls, please tell me jamie uses some kind of yogurt in some recipes.
is it really yogurt or is it sour cream in our style?
just like rice pudding and strawberry jam ended up in our rice porridge with milk
with strawberry jam. ("jamie at home" season 1 episode 4 - strawberry)

[Englishman in New York]

^{From our science fiction writer, author of "Patrols", Sergei Lukyanenko about Jamie Oliver's journey to America (the term "America" ​​was introduced by M. Romney)
🔗}

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Englishman in New York

Well, not in New York. Somewhere deeper. But hardly really in the bearish corner. But the Englishman, natural, his name is James Oliver. A well-known guy, I guess. Yesterday I watched a TV program where he came to the United States and tried to teach American schoolchildren to eat right ...

I am often reproached for not loving America. Let's clarify for the future - I treat the United States in exactly the same way as I treat Zambia, Syria or Sweden. Everything that citizens of one country do in their country is their own business. I do not like what the citizens of some countries, and primarily the United States, do outside their historical homeland. And so, inside - they have the right, I have complete respect.

But sometimes the jaw drops. And not only for me, for the cheerful English chef - she also sagged.

No, in the beginning everything was fine. He tried to feed American children with healthy food (fried chicken fillet) instead of nuggets (showing first what they are made of). It didn't work out. He explained to an obese American family that such nutrition is harmful (when it turned out that the girl was four years old - my wife exclaimed in horror "she weighs more than me", when it turned out that the boy was twelve - I let out a similar cry. And I am not very thin , do you know.

But then the tin began. First, James Oliver started showing vegetables to first graders. Real, from the garden. And he asked what it was. The children poked their fingers at the potatoes and said "tomato". The cauliflower was shocking. Eggplant put the children into a stupor. It turned out that at the age of six, American children had never seen normal foods, and ate only pizza, hamburgers and chocolate milk.

And then Oliver asked the school chefs why their children eat with spoons. I mean, everyone eats with spoons. No forks and knives. And he asked to give the children knives and forks.
What started here! The cook stood up to the children with her breasts and shouted: "Are you saying that in Britain, ten-year-olds eat with a fork and a knife?" "Yes," Oliver was confused. "Can you document this?"
Here the English chef was speechless. Except for hysterical laughter, he had no strength for anything. As a result, knives and forks were distributed to the children (they could hardly be found in the warehouse). Frightened children with horror turned these barbaric devices in their hands ...

And why am I accused of making fun of the United States and wishing them harm? That this insidious Russian television is wrong about life in America? Well, guys, I will never suspect Oliver of being an agent of Russian TV ...

Listen, is that really so? I have a lot of friends here from the USA. Is it true - they don't see raw vegetables and fruits? Really - they only eat pizza hamburgers? Really - only with a spoon?

Maybe the insidious Englishman is kindling?

------------------------------------

And here is the video with Oliver:





Well, for the kit:

hmmm, even somehow I can't believe that this happens, uzhos

Zucchini carbonara, delicious. I recommend adding thyme, even dry.

made in a multicooker Oursson 5005

Take me to the ranks of Jamie's fans !!!! I adore it for several years, as soon as I saw it on Kitchen TV. My husband and mother even adore him and my son respects him very much. He is a very wonderful guy, or rather a man. Everything he does is worthy of respect!
I really like not only his professionalism and ability to convey to others what seems difficult to many, but also his human qualities! He is a simple and open person, very friendly and has an amazingly kind heart (remember his project for the Fiftin restaurant chain around the world, where the employees are 15 difficult young people under the age of 25 who have problems with the law). After all, a person thinks not only about his profits, but about how to help difficult teenagers. The state does not think about it, to be honest, but HE thinks and wants to help them get on the right path, gives them a chance, teaches the profession completely free of charge, nurses them like little ones, supports, takes care of them and then hires them for work, that is, provides workplaces. Tell me, do you know a lot of millionaires who do just that? Jamik is just SMART !!! I just adore him for everything. Now a new project has appeared on the channel - Jamie travels around America, gets to know America through the cuisine of different states, cities and regions and, as usual, he is at his best !!!!!!!!!!!!!!!!!!!!
Jamie Man with a capital letter! Needless to say, he is not an ordinary person, he came to this world with his mission, and fulfills it by all 1000%, not even one hundred (it will not be enough).

From the last program I learned that he is a sixth generation Sudanese !!!!!!!!!!!!!!!!!!!!!!!!!!! (I was very surprised!) He said that his grandfather came to England from Sudan, and Jamie himself - white and blond - for so many generations and mixed marriages in the family, he has already turned out like this. And according to his dad, you can say that there are some features of Sudanese origin (but only when you already know about this), Sudanese blood is present.

As for me, I cook according to his recipes, everything turns out very cool !!!!! My family also eats everything cooked according to his recipes for both cheeks and is glad that we "discovered" him for ourselves!

I would like to wish him even greater scope, new ideas and projects, and happiness and prosperity in the family !!!!!

[Galushka]

Galushka,
Galyushka, how well she wrote something!

Lenochka, thank you !!!!!!!!!!! I have not yet written everything I wanted - it would be long and tiring for everyone to read. Jamik is lovely !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !! I'M FOR JAMIE !!!!

And how I missed such a topic! I love Jamie for a long time, the first time I saw his show, I fell in love!

I also just stumbled on the topic yesterday by accident.I also missed it, one might say But nothing, better late than never !!!!

The main thing is it is there and we found it !!!!!!!

Yes, Jamie also has a project to open a Fifteen restaurant in Moscow! He's still smart! If only it would not be ruined by our Moscow prices for renting premises, equipment, coordination with officials and other delights of the Russian "arrangement" of affairs. Let's keep our fists for him !!!!!!!!!!!!!!!!!!!!!!!

Jamie I LOVE! In general, I love culinary programs, not shows, I like watching how professionals work Not so long ago I discovered his new (relatively) cycle "Lunch in 30 minutes" - it's just a lifesaver!

Tatiana, the same! Although, in addition to pure cooking, I also watch his programs with pleasure!
And lunch in 30 minutes is generally SUPER! It amazes with what love he does everything, with all his heart !!! It is immediately evident that the person has found his VALION, is in his place !!! Without any posturing, false glamor and show off like some of our presenters (for example, Yulia Vysotskaya - I hate her "show", running around the kitchen, fuss and posturing). Jamie is unsurpassed by anyone !!! No one has ever overshadowed him in my heart in this culinary field, there is no other such! In general, I am with Jamie forever !!! Together foreve !!!!

Virgin, and who's watching lunch in 15 minutes? I'm straight bastard !!!!

: yahoo: deffchoooonki I'm with you. I love the way he cooks so much. I am very delighted that he teaches to experiment in the kitchen !!! Well, his economical dishes are just SUPER !!!!!

[Chuchundrus]

Chuchundrus, no, here are economical dishes with all sorts of seafood (like frozen mussels cost a penny) I was almost torn with envy, although seafood is not very idle

And I'm with you !!!

[Scarlett]

Scarlett, and I made his noodles in an oriental style, I thought I’d die of happiness and pleasure. I’m getting high when he shares his chips. The last one, which is now my favorite, is grating frozen chili peppers.

Virgin, and who's watching lunch in 15 minutes? I'm straight bastard !!!!

Tanya, what channel is it on?

frozen mussels cost a penny

So frozen mussels cost 120 UAH per kg, and we adore them, but somehow it comes out a little expensive

Tanya, what channel is it on?

I saw it from Home ...

I saw it from Home ...

So we probably have something else, or watch on the internet?

Probably .....
But on the Internet you can also find it, it went on for a long time on Domashny, and even now it seems to be going in the morning at about 7.30, it seems ...

I watch on YouTube. Well: girl_red: and we sell pirated discs.

On the fox life channel every day there are his programs. Start at 5-30 and gears 5-6 per day at different times

Virgo, we broadcast it on the "Sun" several times a day. But more often I look in the internet. The funniest thing is that I discovered his dinners in 15 minutes completely by accident - I sat down to look at what to cook quickly, because in the house the general started up - and here you are

and here's another site.
there is also a selection of videos

🔗

Oh girls, I like him too. But, unfortunately, I never get to see his programs. And my mom is just crazy about him. Wonderful person, darling! And where in the internet you can find his recipes?

[Natalia]

Natalia, forget in any search engine - Jamie Oliver's video recipes - and you will be happy!

[Photo tips from Jamie Oliver]

Photo tips from Jamie Oliver

For many of us, rest is food, food, and more food. Do you like to shoot food? If not, then we want to introduce you to a mini-master class hosted by chef and photography enthusiast Jamie Oliver and his colleague - professional food photographer, David Loftus. We are confident that applying their advice will enhance your food shots. Especially when you consider their experience working together in cooking and filming food for countless cookbooks and websites over 15 years.



Shoot closer, not further
Whether it's ready-made or raw, food is always beautiful. Don't be afraid to approach food. Capture all the details using your camera's macro settings, apply a shallow depth of field to capture only a specific part of the dish or zoom in on the entire frame. Photographing food can be so much more than just photography. Take advantage of a wide range of focal lengths and multiple settings, getting as close as possible and zooming out for food when needed.

Tell a story
The dish itself is only half the story. Remove all the details of the process - slicing onions, hands kneading the dough. Also, when adding something to the dish, Jamie must first photograph it with the help of David.

Cooking is the 'reality of clutter,' says Jamie, "including the clutter you created when you chopped, chopped, and rubbed the ingredients." By slowing the shutter speed, for example, you can depict movement as you crush a garlic clove with the side of a knife or break an egg into a saucepan.

Improve the scene
Colored backgrounds can greatly enhance the food experience. For backgrounds, Jamie and David recommend using neutral colors (such as natural wood and brushed steel) to enhance the texture of the food. David carefully selects brightly colored dyed wood planks and cotton fabrics to shoot a variety of dishes in a variety of color combinations. According to Jamie, while the average food photographer shoots about five to eight meals a day, he and David often photograph more than 20! Don't forget to move around to find the best angles as well.



Maintain color and character
Each ingredient has its own characteristics, and this should be reflected in the photo: the tomatoes are juicy, the chips are weightless and crispy, the meat "breathes", absorbing the aromas during cooking. A dish is an assortment of ingredients, each competing for space on the plate and in your photo.

Jamie advocates the creative use of modern SLR cameras to help push the boundaries of traditional food photography. Even while cooking at home, David testifies, you can shoot high-quality professional photos with such a camera: "You don't need to use flash, turn on ISO settings and you can shoot in low light conditions."



Speed ​​matters
When it comes to capturing mouth-watering photos of food, David's key piece of advice is to “shoot a lot, fast.” With a professional camera, you can just keep your finger on the shutter, recording the entire process of creating a dish, telling the story of your food, and most importantly, presenting all your dishes as delicious.

According to David, the best moment to shoot a freshly prepared meal is when it’s ready. Jamie says that "the best shots are taken in the first 45 seconds, which is exactly how long you will have, for example, to capture the beauty of spaghetti vongole - wet pasta, tender shellfish and hot tomatoes." Therefore, keep shooting and do not tighten, as this could jeopardize the result.



So here are all the tips from Jamie and David:

1. Use a neutral background to highlight the texture of the food.
2. Use natural, diffused light to show fresh ingredients.
3. Take off quickly, especially when working with hot.
4. Shoot often and photograph the mess. Cooking is a mess!
5. Use a slow shutter speed to emphasize movement.
6. Tell a story and don't be afraid to include the hands of the cook.
7. Use macro settings for stunning close-ups.
8. Don't forget about colorful ingredients and neutral plates to set them off.
9. Get creative. Find an interesting angle, even if that means you will be shooting from a height or photographing food falling into the pot.
10. Look at the dish from the chef's point of view.

Also watch a video about Jamie and David making food photos:

🔗

[Chef]

Chef, thanks, I read it with pleasure and watched the video! Jamie always shows both the prepared food and the cooking process so delicious!