The Naked Chef Returns | Recipes by Jamie Oliver

He's one of TV's most well-known chefs: Jamie Oliver, the "Naked Chef", who made himself a name with his simple recipes and nonchalance. The Jamie magazine first came out in the UK in 2008 and has been available here since March. As expected, the magazine features a large selection of recipes from Oliver's repertoire, explained in simple terms. The illustrations are so enticing that aspiring chefs will want to jump up and start rattling those pans and pots right away. The recipes are sorted according to the seasons. They are complimented by tips and culinary traditions from around the world, and, of course, Jamie's British humor to spice things up.

The March/April issue has dedicated itself to Italian cuisine: The best pasta sauces, Venice's best eateries, the history of Chianti wines, Easter recipes. Like this chocolate egg filling:

Round up 250 g of the best chocolate you can find and break it up into pieces. Add 175 g of crème double, 25 g of Butter and some sea salt. Bring crème to a boil in a pot. Place chocolate pieces into bowl and pour the hot crème on top. Wait until the chocolate has melted, add some salt, and pour the filling into the eggs.

"Jamie" is a licensed product. Which means it's translated into German and with minimal adjustments for the German market. It's available at most newsstands for 4,90 €.

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Here's a sample from the magazine: Lemon tart (yields ten servings):

6 egg yolk

5 eggs  

270 g sugar

1 vanilla bean

250 ml lemon juice and zest

250 g butter (at room temperature)

250 g raspberries

1 tbsp sugar

powdered sugar for caramelization

Pastry: 

500 g flour plus extra flour for your working space

100 g powdered sugar

250 g cold, diced butter

1 organic lemon zest

2 eggs, with a shot of milk whisked in

legumes for the tart base

Spread flour and powdered sugar on working area. Add butter and knead until crumbled. Add lemon zest, mix in whisked eggs. Knead until smooth. Form a ball, sprinkle with flour, press flat. Let dough rest in plastic wrap for 30 minutes.

Grease tart pan (28 cm Ø). Spread flour on working space. Roll out dough in circular shape until pan is covered. Press dough into pan. Cover with saran wrap. Let rest for 1 hr in refrigerator.

Preheat oven to 180 degrees (convection 160 degrees/ gas 4). Remove saran wrap. Cover dough with parchment paper. Weigh down with legumes. Bake for 10 mins. on middle rack. Remove parchment and legumes and backe another 15 mins until lightly browned. t.

For filling, in sturdy pot, beat egg yolks, eggs, sugar, vanilla, lemon juice and -zest at low heat until smooth. Stir in butter, avoiding chunks, until batter is thick enough to stick to the back of a spoon. Remove from stove and let cool. Stir and pass through sieve.

In small pot, crush raspberries with sugar. Boil for 10 mins. until raspberries break down and liquid is released.

Pour lemon creme on dough, spread until even. Intermix raspberries. Let cool for 30 mins. Sprinkle glazing with powdered sugar and caramelize.