• Recipe: Chocolate Spice Olive Oil Cake

    INGREDIENTS:
    4 eggs
    1 cup sugar
    1 teaspoon vanilla extract
    1/3 cup extra virgin olive oil
    1 cup flour
    1/3 cup cocoa powder
    1 teaspoon instant espresso
    1 tablespoon baking powder
    1/2 teaspoon salt
    1 teaspoon cinnamon
    1 teaspoon ground ginger
    1/2 teaspoon nutmeg
    1-2 tablespoons powdered sugar

    DIRECTIONS:
    Preheat oven to 350 degrees F.

    In the bowl of a mixer blend the eggs and sugar until pale. Add vanilla and olive oil. Mix to combine. In a separate bowl, whisk together the flour, cocoa, espresso powder, baking powder salt, and spices. Add to wet ingredients, blend until combined.

    Lightly oil a 9-inch springform pan. Pour in batter and bake in oven for about 40 minutes until a toothpick inserted in the middle comes out clean. Let cake cool completely. Dust top with powdered sugar.

    Source

    VN:F [1.9.22_1171]
    Rating: 3.4/10 (423 votes cast)
    VN:F [1.9.22_1171]
    Rating: +1 (from 167 votes)
    INGREDIENTS: 4 eggs 1 cup sugar 1 teaspoon vanilla extract 1/3 cup extra virgin olive oil 1 cup flour 1/3 cup cocoa powder 1 teaspoon instant espresso 1 tablespoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ground ginger 1/2 teaspoon nutmeg 1-2 tablespoons... 
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  • Spring Recipe: Braised Lamb With Egg, Lemon and Extra-virgin olive oil

    For a springtime stew, this classic Mediterranean lamb braise is perfect. Tart with lots of lemon juice and enriched with egg yolks, it’s especially good with succulent young lamb. For optimal flavor, it’s best to make the stew the night before. Most gourmet food shops and Italian delis sell fregola, a large couscous-like pasta from Sardinia.

    Ingredients

    4 pounds boneless lamb shoulder, cut in 3-inch pieces
    Salt and pepper
    Extra-virgin olive oil
    1 large onion, diced
    4 large garlic cloves, chopped
    2 tablespoons all-purpose flour
    1 tablespoon tomato paste
    Pinch of saffron, crumbled (optional)
    ½ cup white wine
    4 cups good chicken broth
    2 sprigs thyme
    2 sprigs rosemary
    Bay leaf
    1 cup fregola, or use Israeli couscous
    4 egg yolks
    ½ cup lemon juice, plus 1 teaspoon lemon zest
    3 tablespoons chopped parsley
    3 tablespoons chopped celery heart leaves
    4 hard-cooked eggs (8 to 9 minutes) at room temperature, for garnish

    Directions:

    For a springtime stew, this classic Mediterranean lamb braise is perfect. Tart with lots of lemon juice and enriched with egg yolks, it’s especially good with succulent young lamb. For optimal flavor, it’s best to make the stew the night before. Most gourmet food shops and Italian delis sell fregola, a large couscous-like pasta from Sardinia.

    1.Position a rack in the middle of the oven and heat to 400 degrees. Season lamb pieces generously with salt and pepper. Put 2 tablespoons olive oil in a large Dutch oven or heavy-bottom soup pot over medium-high heat and brown the lamb lightly on each side. (Do this in batches so as not to crowd the pan.) Remove browned lamb from pan and set aside.

    2.Lower heat to medium, then add onions and cook until soft, allowing them to brown a bit, about 8 to 10 minutes. Add the garlic, flour, tomato paste and saffron, if using, and stir to coat the onions. Stir in wine and broth, then bring to a simmer. Add the browned lamb pieces, thyme, rosemary and bay leaf.

    3.Cover pot and place on the middle rack of the oven. Bake for 15 minutes, then lower heat to 350 degrees and cook for an additional hour. The meat should be meltingly tender when pierced with a paring knife or skewer.

    4.Remove lamb pieces with a slotted spoon. Strain cooking liquid through a fine-mesh sieve, then return lamb pieces and strained liquid to the pot. Taste and adjust seasoning. Cool to room temperature, then cover pot and refrigerate overnight; this makes removing the fat easier and improves the flavor.

    5.Remove the stew from the fridge and remove congealed fat. Place pot over medium heat and bring to a bare simmer.

    6.Bring a large pot of generously salted water to a boil. Cook fregola until al dente, about 8 to 9 minutes, drain and put into a large serving bowl. Season with salt and pepper to taste, and drizzle with olive oil. Keep warm.

    7.Just before serving, whisk egg yolks and lemon juice together until well combined. Gradually whisk in some of the hot stew liquid to temper the eggs. Turn off the heat under the stew. Pour egg mixture back into the stew, stirring carefully with a wooden spoon. The sauce will thicken very slightly. Taste for seasoning. (Sauce may curdle if it gets too hot. If necessary, keep stew warm over a double boiler.)

    8.Transfer stew to a serving dish. Mix together parsley, celery heart leaves and lemon zest, and sprinkle abundantly over the stew. Garnish with peeled and halved hard-cooked eggs. Serve with fregola and, if desired, vegetables such as spring carrots, turnips, asparagus or peas.

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 3.4/10 (328 votes cast)
    VN:F [1.9.22_1171]
    Rating: -11 (from 159 votes)
    For a springtime stew, this classic Mediterranean lamb braise is perfect. Tart with lots of lemon juice and enriched with egg yolks, it’s especially good with succulent young lamb. For optimal flavor, it’s best to make the stew the night before. Most gourmet food shops... 
    Read More →
  • Recipe: Crostini make Oscar-worthy snacks

    Pear and Blue Cheese Crostini with Balsamic Cream, Nuts and Olive Oil

    Set the baguette slices on a parchment paper-lined baking sheet. Brush each slice lightly with olive oil. Bake the crostini, seven to eight minutes, or until lightly toasted. Crostini can be made a few hours before topping. Cover and keep at room temperature until needed.

    Sweet and smoky fruit, tangy cheese and rich walnuts combine in these crostini. Those items are drizzled with balsamic cream. It is syrupy, reduced balsamic vinegar found at specialty food stores and in the deli section or vinegar aisle of most supermarkets.

    Preparation: 20 minutes
    Cooking time: a few minutes
    Makes: 12 crostini

    Ingredients

    1 medium, slightly under-ripe pear
    2 tsp lemon juice
    2 tsp olive oil, plus some for the grill (suggested Extra Virgin Olive Oil OLIORAMA)
    12 crostini
    12 thin slices blue cheese, each large enough to fit the top of the crostini (see Note)
    12 walnut or pecan halves
    • freshly ground black pepper, to taste
    • balsamic cream, to taste
    12 small rosemary or Italian parsley sprigs (optional)

    Instructions

    Preheat an indoor grill or barbecue to medium-high. Quarter pear lengthwise and remove core. Now cut each quartered pear, lengthwise, into three wedges. Toss pear slices with lemon juice and 2 tsp olive oil. Oil the bars of your grill. Grill the pears about 30 seconds per side, and then set on a plate.

    Set crostini on a serving platter. Top each with a slice of cheese, pear wedge and a walnut or pecan half. Sprinkle with pepper and drizzle with a little balsamic crema. If desired, garnish crostini with a small rosemary or parsley sprig, and then serve.

    Note: Don’t care for blue cheese? Then top crostini with Brie, mascarpone or goat cheese.

    How to make crostini

    To make the crostini, toasted pieces of bread, for today’s recipes, I started with a baguette about two and half to three inches wide, a size that will yield bite-sized crostini. Preheat the oven to 400 F. Slice the baguette, widthwise, into thin slices, stopping when you have the number of crostini you’ll need. Just so you know, a two-foot long baguette will yield about 60 crostini.


    Hummus, Olive and Feta Crostini

    Mediterranean-style bites you can quickly make with store-bought hummus.

    Preparation: 15 minutes
    Cooking time: none
    Makes: 12 crostini

    Ingredients

    12 crostini
    3/4 cup store-bought or homemade hummus
    1/4 cup crumbled feta cheese
    6 pitted black olives, each quartered
    • extra virgin olive oil, for drizzling (suggested Extra Virgin Olive Oil OLIORAMA)
    • finely grated lemon zest, to taste
    • freshly ground black pepper, to taste
    • fresh oregano leaves, to taste

    Instructions

    Set crostini on a serving platter, and then divide and spread with the hummus. Top each crostini with some feta cheese and two quarter pieces of olive. Drizzle and top each crostini with a little olive oil, grated lemon zest, pepper and oregano leaves, and serve.

    source 

    VN:F [1.9.22_1171]
    Rating: 5.0/10 (8 votes cast)
    VN:F [1.9.22_1171]
    Rating: -1 (from 3 votes)
    Pear and Blue Cheese Crostini with Balsamic Cream, Nuts and Olive Oil Set the baguette slices on a parchment paper-lined baking sheet. Brush each slice lightly with olive oil. Bake the crostini, seven to eight minutes, or until lightly toasted. Crostini can be made a few hours... 
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  • Recipe: Chocolate Olive Oil Glaze

    By adding some mild-tasting extra virgin olive oil to melted chocolate, you’ll end up with a delicious vegan chocolate dip and even a lusciously smooth cake glaze.

    Yield: 1 cups

    Ingredients

    6 ounces dark chocolate (70 to 72%), finely chopped

    2 tablespoons mild tasting extra-virgin oil (suggested Extra Virgin Olive Oilve Philippos)

    2 pinches flaked sea salt (optional)

    Instructions

    1. Line a sheet pan with a piece of plastic wrap, parchment or a Silpat baking mat.

    2. Melt half of the chocolate with olive oil in a heatproof bowl set over a pan of simmering water (make sure the water does not touch the bottom of the bowl), stirring a few times until the chocolate is just melted. Add the rest of the chocolate and stir until melted.

    3. Remove bowl from the saucepan. Wipe the water from the bottom of the bowl. Crush the salt between your fingers and add to chocolate, stirring until the chocolate is completely melted and the glaze is smooth.

    4. To dip larger items: hold by the end or stem. Dip each piece two-thirds of the way into the chocolate. Lift up and allow the excess chocolate to drip back into the bowl. Set each piece on the lined sheet pan and push forward just slightly, so the chocolate doesn’t puddle too much. (Don’t worry if it does.) Allow chocolate to set at room temperature for about 15 minutes, then refrigerate on the tray until set. To dip smaller pieces, such as nuts or seeds, plunk a bunch at a time into a shallower bowl of chocolate and push them around with a fork until coated. Remove with a large fork or slotted spoon and allow the excess chocolate to drip back into the bowl. Place on the lined baking sheet to harden and then refrigerate.

    5. Refrigerate until serving. The chocolate dipped “anythings” will peel off the acetate, parchment, or Silpat when the chocolate has hardened.

    Note: Fruit must be thoroughly dry and cold before dipping (chocolate sets fastest on cold fruit). Rinse the fruit gently (do not wash berries more than 30 minutes before using), gently pat dry with paper towels and refrigerate until cold

    Variation: Add a coating of chopped nuts, seeds, coconut or fine cake or cookie crumbs: After dipping the item, roll or sprinkle with any of the above toppings. Make a free-form design by waving a forkful of melted chocolate over the item instead of dipping. If you want to create neat lines, pipe the melted chocolate through a small pastry bag, paper cornet, or squeeze bottle.

    source
    Chocolate Olive Oil Glaze recipe by Kate Echle

    VN:F [1.9.22_1171]
    Rating: 3.7/10 (67 votes cast)
    VN:F [1.9.22_1171]
    Rating: -3 (from 25 votes)
    By adding some mild-tasting extra virgin olive oil to melted chocolate, you’ll end up with a delicious vegan chocolate dip and even a lusciously smooth cake glaze. Yield: 1 cups Ingredients 6 ounces dark chocolate (70 to 72%), finely chopped 2 tablespoons mild tasting extra-virgin... 
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  • Recipe: Shrimp with Tomatoes, Greek Feta & EVOO

    Ingredients:
    1/2 cup extra-virgin olive oil
    4 scallions, finely chopped
    1 green bell pepper, seeded and finely chopped
    1 small fresh red chile, seeded and finely chopped
    1 tbsp. finely chopped
fresh oregano
    1/2 cup finely chopped fresh parsley
    Freshly ground black pepper
    1 1/2 lbs. medium shrimp
    4 plum tomatoes, peeled,
 seeded, and chopped
    1/2 lb. feta, crumbled
    3 tbsp. milk

    Directions:
    1. Heat oil in a large skillet over medium heat.
    2. Add scallions and cook, stirring, until translucent, about 5 minutes.
    3. Add bell peppers, chiles, oregano, and parsley.
    4. Season with pepper and cook, stirring, until bell peppers are soft, about 5 minutes more.
    5. Reduce heat to medium-low.
    6. Add shrimp and cook, stirring occasionally, for 30 minutes.
    7. Stir in tomatoes and cook until they release their juices, about 5 minutes.
    8. Add feta and milk and cook 20 minutes more.
    9. Serve warm, over rice if desired.

    recipe source

    VN:F [1.9.22_1171]
    Rating: 3.1/10 (239 votes cast)
    VN:F [1.9.22_1171]
    Rating: -1 (from 97 votes)
    Ingredients: 1/2 cup extra-virgin olive oil 4 scallions, finely chopped 1 green bell pepper, seeded and finely chopped 1 small fresh red chile, seeded and finely chopped 1 tbsp. finely chopped
fresh oregano 1/2 cup finely chopped fresh parsley Freshly ground black pepper 1... 
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  • Recipes with the most of star ingredients such as rib-eye and tuna and EVOO

    How to make the most of star ingredients such as rib-eye and tuna? Just bring on the spice rub, rustle up a salad and add a dollop of mayo.



    BARBECUED RIB-EYE MARINATED WITH BAHARAT




    INGREDIENTS:

    1 tbsp black peppercorns
    1 tbsp coriander seeds
    1 tbsp cumin seeds
    ½ tsp cardamom seeds
    ¼ tsp whole cloves
    1 cinnamon stick
    1 tbsp ground sweet paprika
    1 tsp ground allspice
    ¼ tsp freshly grated nutmeg
    4 x 350g dry-aged rib-eye steaks, on the bone
    sea salt, to taste
    extra virgin olive oil
    fresh lemon wedges, to serve

    Serves 4

    DIRECTIONS:

    PLACE THE WHOLE spices in a dry frying pan over a medium heat. Toast for about 1-2 minutes, occasionally shaking the pan, until they become fragrant and start to jump in the pan. Remove from pan and allow to cool.

    GRIND THE TOASTED SPICES using a mortar and pestle. Add the paprika, allspice and nutmeg and stir through. Rub the spice mix into the steaks along with some salt and leave for at least an hour.

    HEAT A BARBECUE or chargrill to medium hot. Oil both sides of the steaks. Grill the meat for about 5 minutes. Turn the steaks over and cook for a further 4 minutes. Take off the grill and allow to rest for a few minutes.

    CUT MEAT OFF THE BONE. Slice into 5 or 6 pieces, then place on plates in each steak’s original shape. Serve with a sprinkle of salt, a drizzle of extra virgin olive oil and a wedge of lemon.


    TUNA TARTARE, MOROCCAN EGGPLANT AND CUMIN MAYO



    For the eggplant

    1 large eggplant
    sea salt
    2 large ripe truss tomatoes
    ½ cup extra virgin olive oil, approx

    1 handful flat-leaf parsley leaves
    ½ clove garlic, finely chopped
    ½ tsp ground cumin
    lemon juice, to taste
    freshly ground black pepper

    For the mayonnaise

    ⅓ cup mayonnaise
    1 tsp ground cumin
    1 tsp Dijon mustard

    For the tuna

    300g sashimi-grade tuna
    1 tbsp extra virgin olive oil
    1 tbsp roasted chilli oil
    1 tbsp finely chopped chives

    Serves 4

    DIRECTIONS

    FOR THE EGGPLANT, cut into 1cm slices. Salt well and leave for 1 hour. Wash and pat dry.

    BLANCH, PEEL AND deseed tomatoes. Cut into 1cm dice.

    HEAT HALF THE OIL in a large frying pan and fry half the eggplant slices to a deep golden brown, taking care not to burn. Remove from pan and drain on paper towel to remove excess oil. Repeat with remaining oil and eggplant. When eggplant is cool enough to handle, roughly chop into 1cm pieces. Add parsley leaves to pan and fry very quickly until crisp (stand back, as it will spit). Remove and add to eggplant.

    REDUCE HEAT, THEN ADD garlic and cumin to pan. Cook for 2 minutes then add tomatoes. Cook for another 2 minutes then put eggplant and parsley back into pan. Cook for 1 minute, then remove from heat. Add a dash of extra virgin olive oil, lemon juice to taste and a grind of pepper. Check seasoning. Allow to cool.

    FOR THE MAYONNAISE, whisk all the ingredients together and finish with some lemon juice, to taste.

    DICE THE TUNA into ½-1cm pieces. Just before serving, season with extra virgin olive oil, lemon juice, salt and pepper.

    SHARE EGGPLANT salad across four plates. Top with tuna then dollop a spoonful of cumin mayonnaise and drizzle roasted chilli oil around each dish. Garnish with finely chopped chives and serve immediately.

    HOT TIPS

    Baharat is the Arabic word for spices and the blend differs across each region of the Middle East. The mixture can be rubbed onto meat or seafood, mixed with olive oil and lemon juice to form a marinade or added to soups and sauces. Add chilli if you like it hot.
    Serve rib-eye with a simple side of tabbouleh and steamed couscous or slice for lunch wraps with hummus and salad.
    Make sure you source a well-rounded and flavoursome chilli oil to finish the tuna dish.

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 3.3/10 (321 votes cast)
    VN:F [1.9.22_1171]
    Rating: +11 (from 115 votes)
    How to make the most of star ingredients such as rib-eye and tuna? Just bring on the spice rub, rustle up a salad and add a dollop of mayo. BARBECUED RIB-EYE MARINATED WITH BAHARAT INGREDIENTS: 1 tbsp black peppercorns 1 tbsp coriander seeds 1 tbsp cumin seeds ½ tsp cardamom... 
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  • Recipe: Goat Cheese Spread with Herbs and Olive Oil

    Simplicity is always welcomed and never goes out of style. Goat cheese spread with herbs and olive oil is as easy as it gets.

    A hint of lemon zest adds a freshness and lightness to the cheese spread. The presentation is unique and stunning and will certainly be a hit with your guests.

    This recipe can be used year round and is fitting for any celebratory occasion. Enjoy!

    Ingredients

    8 ounces plain goat cheese

    2 tablespoons heavy whipping cream

    2 tablespoons extra-virgin olive oil plus more for drizzling

    2 tablespoons good quality white dry wine

    kosher salt and freshly ground pepper

    2 tablespoons chopped favorite fresh herbs

    (use several different herbs for better flavor)

    1 ½ teaspoon finely grated lemon zest

    favorite crackers

    Directions

    1. In a medium bowl, combine goat cheese, whipping cream, 2 tablespoons olive oil and wine with a hand mixer. If mixture is too thick, add a touch more cream. Season with salt, pepper, 1 teaspoon herbs, 1 level teaspoon lemon zest and again blend goat cheese mixture. Readjust seasonings if necessary. Form a ball with the cheese spread.

    2. Wrap goat cheese spread in plastic and refrigerate for at least 2 hours.

    3. To serve, remove plastic wrap and place directly on a tray or in a small bowl that rests on the platter. With the back of the spoon, make a small indentation and drizzle olive oil into it. Sprinkle with reserved herbs, lemon zest and freshly ground pepper. Arrange crackers around the cheese, every cracker must be in place. Presentation is just as important as taste.

    Secret Ingredient – Memory.

    “Yesterday is but today’s memory, and tomorrow is today’s dream.” — Khalil Gibran

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 3.3/10 (434 votes cast)
    VN:F [1.9.22_1171]
    Rating: -2 (from 184 votes)
    Simplicity is always welcomed and never goes out of style. Goat cheese spread with herbs and olive oil is as easy as it gets. A hint of lemon zest adds a freshness and lightness to the cheese spread. The presentation is unique and stunning and will certainly be a hit with your... 
    Read More →
  • Recipes: Christmas treats, with plenty of trimmings and Olive Oil

    The air is filled with the aroma of decadent cakes being pulled out of the oven, juicy chicken being roasted to perfection, potatoes being sautéed and salads tossed.

    The holidays are the perfect time to satiate those taste buds, and if it’s a cosy Christmas meal for friends, pull out all the stops and whip up a feast.

    Of course, it would be perfect if you could conjure the said feast. After all, who wants to slave over a hot stove all day long?

    Restaurateur Sandesh Reddy shares recipes for an easy-to-make festive dinner:

    Recipes

    Half-baked rum-and-raisin cake

    Ingredients

    125 gm softened unsalted butter
    125 gm castor sugar
    125 gm flour
    1 tsp baking powder
    1 tbsp milk
    2 eggs
    3 tbsps raisins soaked in dark rum over night (more if you want it boozy)
    1 tsp vanilla extract (pure vanilla, not the cheap alternative)

    Method

    Combine the butter and sugar till the mixture is pale. It’s best to use an electric whisk or a stand mixer for this — or you can give your arms a good workout. Add the eggs and mix further. Sift in the flour and baking powder. Add the vanilla, rum-soaked raisins and milk. Mix them through. Pour into small tea cups or ramekins. Fill only halfway through. Refrigerate for 30 minutes. In the meantime, preheat your oven to 190 degree Celsius. Bake the cakes for six minutes, or until you see a crust forming. They should be runny in the centre. Remove them and serve with cold heavy cream.

    Stuffed chicken

    Ingredients

    2 chicken breasts, deboned and skinless
    A bunch of spinach, roughly chopped
    4 cloves of garlic, crushed
    1 large onion
    15 button mushrooms, roughly chopped
    Salt
    Pepper
    Peri peri powder
    Extra-virgin Olive oil

    Method

    Butterfly the chicken breast and flatten using a kitchen mallet/ rolling pin/ tenderiser/ heavy pan. Marinate the inside with salt, pepper and olive oil. Marinate the outside with salt, pepper, peri peri powder and olive oil.

    Let this sit in the fridge for 30 minutes. In the meantime, prepare the filling. Heat olive oil in a pan. Add the onion and garlic, and sauté till soft.

    Add the mushrooms with some salt and pepper, and cook till they are soft. Add the spinach with some salt and pepper. Cook just till it wilts.

    Remove the mixture and place two heaped spoonfuls on the inner side of the chicken breasts. Roll the chicken and hold it together with toothpicks or kitchen twine.

    Pre-heat an oven to 180 degree Celsius. Take a frying pan and heat about three tablespoons of olive oil, till it is smoking hot. Fry the chicken till it’s brown on all sides. Now, place it on a tray and place it in the oven for 10 minutes. Take it out and rest it for five minutes. Serve it with a salad and mashed potatoes.

    If you want some sauce on the dish, then just reduce some tomato juice with salt and pepper and a touch of Tabasco sauce. Whisk some cold butter into this and you have a lovely tangy sauce to go with your chicken.

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 3.4/10 (506 votes cast)
    VN:F [1.9.22_1171]
    Rating: -1 (from 217 votes)
    The air is filled with the aroma of decadent cakes being pulled out of the oven, juicy chicken being roasted to perfection, potatoes being sautéed and salads tossed. The holidays are the perfect time to satiate those taste buds, and if it’s a cosy Christmas meal for friends,... 
    Read More →
  • Christmas dinner Recipes with Olive Oil

    Roast cauliflower with tomato gravy and Olive Oil

    INGREDIENTS
    • Cauliflower Head – rinsed, trimmed and cored 1pc
    • Leek Whites – rinsed, quartered and fine slice 1pc
    • Roma Tomatoes – peeled and diced 5pc
    • Lemon Zest 1pc
    • Garlic Bulb – cleaned and sliced in half 1pc
    • Fresh Thyme – leaves stripped 3pc
    • Fresh Flat Leaf Parsley – leaves stripped and fine slice 3pc
    • Pecorino Cheese (optional) 100g
    • Almonds – slivered 50g
    • Smoked Paprika 2tsp
    • White Wine 250ml
    • Vegetable Stock 250ml
    • Extra Virgin Olive Oil 3tbsp
    • Flaked Sea Salt taste
    • Fresh Ground Black Pepper taste

    INSTRUCTIONS
    1. Position rack in center of oven, preheat to 350°F (180°C)
    2. Heat olive oil in a heavy bottom, oven safe pan, add leek, sauté until golden brown, deglaze pan with white wine
    3. Add tomatoes and vegetable stock, season with salt and pepper, coat cauliflower with olive oil
    4. Nestle cauliflower and garlic halves on top of tomatoes, drizzle olive oil over garlic
    5. Season with paprika, salt and pepper, drizzle lightly with olive oil, top with lemon zest, thyme and almonds
    6. Cover and roast for 60 minutes or until knife tender, remove from the oven and uncover
    7. Top with almonds and cheese, return to the oven and roast for 20 minutes or until golden brown
    8. Portion and serve with tomato gravy, finished with a drizzle of olive oil, parsley and grated cheese

    Collins family dinner rolls

    Yields 8-16

    INGREDIENTS
    • Unbleached All Purpose Flour 770g
    • Whole Milk 375ml
    • Large Eggs – lightly beaten 3pc
    • Unsalted Butter – cubed (plus more for brushing) 125g
    • Fresh Thyme – leaves stripped 3pc
    • White Granular Sugar 100g
    • Active Dry Yeast 8g
    • Warm Spring Water 125ml
    • Fine Sea Salt 10g

    INSTRUCTIONS
    1. Gently heat milk in a small saucepan, remove from heat, add butter and sugar, cool
    2. In a separate bowl add yeast to warm water, stir to dissolve, let stand until foam develops
    3. In a stand mixer fitted with dough hook, combine milk mixture, yeast mixture, eggs, salt, and 1/2 the flour
    4. Mix until smooth, add remaining flour, a little at a time, continue to mix until smooth
    5. Turn dough out onto a lightly floured surface, knead for 5 minutes
    6. Place dough in greased bowl, cover with damp cloth, let rise in a warm place for 60 minutes or until doubled in size
    7. Turn out dough on a lightly floured surface, punch down dough, divide evenly and form into uniform balls
    8. Divide into 8 portions for large rolls, 16 portions for smaller rolls
    9. Arrange in a lightly seasoned pan, cover and let rise for 30 minutes or until doubled in size
    10. Brush dough with melted butter, season with salt and pepper, top with thyme
    11. Position rack in center of oven, preheat to 350°F (175°C)
    12. Bake 18 to 20 minutes or until golden brown, remove from oven

    Pinot Grigio pan gravy with onions and sage

    Yields 12

    INGREDIENTS
    • Neck and Giblets 1pc
    • Carrot – peeled and medium dice 1cup
    • Celery Heart – medium dice 1cup
    • Yellow Onion – peeled and medium dice 2cups
    • Leek Whites
    • Fresh Sage 2pc
    • Bay Leaves 2pc
    • Black Peppercorns 7pc
    • Unsalted Butter 2tbsp
    • Santa Margherita Pinot Grigio White Wine 500ml

    INSTRUCTIONS
    1. In a medium saucepan over high heat add butter, carrot, celery and onion, season with salt, sauté until golden brown
    2. Deglaze pan with white wine, remove from heat, add sage, bay leaves and peppercorns
    3. Rinse neck and giblets in cold water, add to saucepan, cover with cold water, bring to boil, reduce to simmer
    4. As foam develops on surface of the stock, gently skim until clean and clear, careful not to remove stock
    5. Simmer until reduced to 750ml of stock, add any pan drippings, strain with fine mesh sieve
    6. Return to heat, reduce until desired consistency, add more wine if desired, finish with butter, check seasoning

    Roast turkey paysanne with pear and sausage stuffing

    Yields 12

    INGREDIENTS
    • Fresh or Frozen Turkey – (500g or 1½lbs per person) 6kg
    • Cold Water 1L
    • Sourdough Bread – sliced and cubed 1pc
    • Bartlett or Bosc Pear – cored and fine slice 3pc
    • Carrot – peeled and fine dice 2cups
    • Celery Hearts – peeled and fine dice 2cups
    • Yellow Onion – peeled and fine dice 2cups
    • Leek White – peeled and fine slice 1cup
    • Fresh Thyme – leaves stripped 5pc
    • Fresh Bay Leaves 3pc
    • Fresh Sausage – casing removed 500g
    • Unsalted Butter 250g
    • Chicken Stock 500ml
    • Flaked Sea Salt taste
    • Fresh Ground Black Pepper taste

    INSTRUCTIONS
    1. Position the rack in the lowest part of the oven, preheat convection oven to 325°F (160°C)
    2. Slice bread into bit size pieces the day before if possible, leave uncover to dry
    3. Thaw turkey thoroughly in cold, running water or 2-3 days in advance in the refrigerator
    4. Rinse, drain and dry turkey thoroughly, season cavity with salt and pepper
    5. Sauté sausage in a large pan over high heat until golden
    6. Add butter, carrots, celery, onion, leek, thyme and bay leaves, sauté until tender
    7. Fold mixture together with bread, sausage, pears and stock, refrigerate stuffing
    8. Stuff both cavities of the turkey tucking the wings beneath, tie legs
    9. Place turkey in a roasting pan with rack, add 1L of water and giblets
    10. Brush skin with melted butter, season with salt and pepper
    11. Cover turkey with tented aluminum foil on roasting rack, 20minutes/lb
    12. Uncover for the final 30-40 minutes of cooking, basting every 10 minutes until golden brown
    13. Check internal temperature near the thigh, not touching the bone with probe thermometer 165°F
    14. Check the temperature of the stuffing with probe thermometer 165°F
    15. Cover with tented aluminum foil and rest for 20 minutes or up to 60 minutes

    Ruby port cranberry sauce

    Yields 12

    INGREDIENTS
    • Fresh or Frozen Cranberries 450g
    • Brown Sugar 150g
    • Orange Zest and Juice 1pc
    • Star Anise 5pc
    • Whole Cloves 5pc
    • Cinnamon Stick 1pc
    • Ruby Port 250ml
    • Flaked Sea Salt pinch

    INSTRUCTIONS
    • Add port to hot saucepan, slightly reduce to remove alcohol (if desired)
    • Combine all Ingredients in saucepan, bring to boil, reduce to simmer 20-30 minutes to desired consistency
    • Remember that the sauce will thicken considerably when it cools, remove star anise or leave for garnish

    recipe source

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    Rating: 3.4/10 (461 votes cast)
    VN:F [1.9.22_1171]
    Rating: +8 (from 206 votes)
    Roast cauliflower with tomato gravy and Olive Oil INGREDIENTS • Cauliflower Head – rinsed, trimmed and cored 1pc • Leek Whites – rinsed, quartered and fine slice 1pc • Roma Tomatoes – peeled and diced 5pc • Lemon Zest 1pc • Garlic Bulb – cleaned and sliced in... 
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  • Recipe: Flakey Roasted Turkey & Vegetable Pot pie with EVOO

    Ingredients:

    2Tbsp. extra-virgun olive oil
    1½ c chopped onions
    3 medium carrots (Small Dice)
    2 Ribs Celery (small Dice)
    2 clove garlic
    ? c parsley
    3 tbsp all-purpose flour
    1½ c Turkey Stock
    1 c cream
    1 tbsp. Dijon mustard
    salt
    Freshly ground pepper
    2½ c shredded leftover roasted turkey breast meat
    1 c frozen peas
    1tsp chopped thyme
    1 tsp. finely chopped sage
    6 sheets phyllo
    Olive oil cooking spray

    Directions:

    Preheat oven to 400 degrees F. In a large skillet over medium-high heat, heat oil. Add onions and cook, stirring occasionally, until golden, about 8 minutes. Reduce heat to medium, then add carrots and garlic. Cook until onions are brown and carrots are just tender. Stir in parsley and cook for 1 more minute.

    Sprinkle vegetables with flour and cook, stirring, until flour turns golden brown, about 4 minutes. Add broth, milk, mustard, and salt and pepper to taste; then increase heat to medium-high. Cook, stirring frequently, until mixture thickens, about 6 minutes. Stir in turkey, peas, and chopped sage. Evenly divide mixture among six 1-cup ramekins.

    Place 1 phyllo sheet horizontally on a work surface lightly sprayed with olive oil cooking spray. Cut vertically into 3 pieces, then stack. Cut in half to create 2 squares, stack again, then place a sage leaf between top 2 layers. Top 1 potpie with phyllo squares and lightly spray with olive oil cooking spray. Repeat for remaining 5 phyllo sheets. Place potpies on a baking sheet and bake until bubbling and golden brown, 20 to 25 minutes.

    recipe source

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    Rating: 3.4/10 (373 votes cast)
    VN:F [1.9.22_1171]
    Rating: -13 (from 147 votes)
    Ingredients: 2Tbsp. extra-virgun olive oil 1½ c chopped onions 3 medium carrots (Small Dice) 2 Ribs Celery (small Dice) 2 clove garlic ? c parsley 3 tbsp all-purpose flour 1½ c Turkey Stock 1 c cream 1 tbsp. Dijon mustard salt Freshly ground pepper 2½ c shredded leftover... 
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  • Recipe by Marc Jacobs’s personal chef: Celeriac Soup with Olive Oil

    As the brisk winds of fall ease into winter, we begin to crave warmth—and one tasty solution comes in the form of a hot, hearty soup. It can be tough, however, to strike the right balance between richness and nourishment, which is why we turned to Lauren Gerrie, cofounder of BigLittle Get Together and Marc Jacobs’s personal chef, for her expert advice.

    “Soups are kind of limitless and so versatile,” says Gerrie, who’s been cooking professionally for 10 years now. “People are realizing how satisfying a good soup can be when it’s jam-packed with protein, fiber, and greens.” Jacobs, for his part, loves a hearty chicken and vegetable soup—“I make it for him all the time!”—and Gerrie often seasons her broths with fresh herbs, chilies, and spices, which bring added nutrition “and generate heat in these cold, cold months.”

    Though all her soup stocks are painstakingly made from scratch, Gerrie happily shared three quick and easy recipes, each one Marc Jacobs tested and approved. From a creamy carrot ginger to a clever faux pho, these three healthy recipes are sure to keep you warm—and fashionably fed—all season long.

    Celeriac Soup

    “This recipe can be done with any type of nondairy milk: coconut, rice, cashew, et cetera. It can also be done with dairy milk or water—just adjust the seasoning to your own liking.”

    Ingredients:
    1 large celery root
    5 to 6 garlic cloves, peeled and whole
    2 Kaffir lime leaves
    1 bay leaf
    Almond milk
    Salt
    Pepper
    Extra-virgin olive oil

    Instructions:
    1. Clean the celery root by slicing off the exterior skin, then cut it into large cubes.

    2. Place the cubed celery root and garlic in a medium-size pot and add almond milk to cover.

    3. Add the Kaffir lime and bay leaves and a couple of generous pinches of salt and pepper, then bring the mixture to a boil over medium-high heat.

    4. Once it’s boiling, turn the heat down to medium and simmer for about 15 to 20 minutes, until fork-tender.

    5. Strain over a bowl, keep the cooking liquid, and discard the leaves.

    6. Puree the mixture in a Vitamix or other high-power blender, adding more almond milk as needed. The less milk you use, the thicker the soup or puree.

    7. Add salt and pepper to taste. For a richer soup, add a tablespoon or two of olive oil and blend again.

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 3.4/10 (306 votes cast)
    VN:F [1.9.22_1171]
    Rating: +4 (from 106 votes)
    As the brisk winds of fall ease into winter, we begin to crave warmth—and one tasty solution comes in the form of a hot, hearty soup. It can be tough, however, to strike the right balance between richness and nourishment, which is why we turned to Lauren Gerrie, cofounder of... 
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  • Recipe: Chelsea La Valle's Walnut Crusted Monkfish with Great Northern Bean Puree and EVOO

    INGREDIENTS

    For the Monkfish
    1 cup walnuts
    1 pound monk fish fillets
    salt and pepper
    ½ cup butter

    For the puree
    1 can Great Northern Beans, drained
    Zest of 1½ lemons
    Juice of one lemon
    2 teaspoons salt
    1 tablespoon extra-virgin olive oil
    ¼ cup heavy cream
    ½ cup chicken stock

    For the fettuccine
    3⅓ cups all-purpose flour
    4 whole eggs, 1 yolk
    ¼ cup extra-virgin olive oil
    1 tablespoon water

    For the Italian Sausage and Bell Pepper Skhug Sauce
    4 slices prosciutto
    3 tablespoons olive oil
    ¾ pound loose Italian sausage
    2 red bell peppers, cut into ½-inch strips
    1 yellow bell pepper, cut into ½-inch strips
    1 large yellow onion, thinly sliced
    2 teaspoons salt
    1 teaspoon pepper
    4 tablespoons fresh basil, slice into thin strips, chiffonade, separated
    6 tablespoons skhug
    Zest of 1 lemon
    ⅔ cup heavy cream
    1 tablespoon mascarpone cheese

    DIRECTIONS


    For the walnuts: Place 1 cup walnut pieces in dry skillet over medium heat. Cook until toasted, stirring frequently. Remove from heat and cool. Chop until fine; set aside.

    For the fish: Trim fish and cut into portions. Melt butter in large skillet over medium heat. Place fish pieces into pan and sauté, turning half way during cooking process, and basting with butter in pan approximately 10 minutes, or until fish is no longer opaque and cooked through.

    Remove from pan and drain on plate. Brush fish fillets generously with bean puree and top with toasted walnuts.

    For the Great Northern Bean Puree: Combine beans, lemon zest and juice, salt, olive oil and cream in blender and puree until smooth. With motor running, gradually add chicken stock. Adjust seasoning to taste.

    For the pasta: Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add eggs and egg yolk. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape. The dough will come together in loose mass when about half of the flour is incorporated. Start kneading the dough with both hands, primarily using the palms of your hands, and incorporate remaining flour. Form dough into a ball adding a little water as necessary; dough should be elastic and a little sticky.

    Pour olive oil in a medium size bowl and coat sides. Place dough in bowl, cover with a dish towel, and set aside for 20 minutes to rest at room temperature.

    Section the dough into approximately 8 pieces and roll each section with rolling pin to approximately ¼-inch thickness. Using a pasta roller (in my case a KitchenAid mixer pasta roller) begin feeding dough through machine, adjusting thickness as appropriate. The final feed should be at the number 3 setting.

    Dust flattened sheets with a little flour and carefully roll by hand into a log form. Using a sharp knife, cut roll into fettuccine sized width. Unroll and separate individual noodles.

    Add uncooked noodles to rapidly boiling salted water and cook 1 to 3 minutes, depending on the size of your pasta.

    For the sauce: Slice prosciutto into slices and fry in small skillet until crispy. Set aside for garnish.

    In large skillet, heat olive oil. Add peppers, onions, salt and pepper; sauté 5 minutes. Add sausage to pepper mixture, stirring frequently in order to break sausage into small pieces, until browned approximately 10 minutes. Add 2 tablespoons fresh basil, skhug, and stir to combine and simmer 10 minutes. Add heavy cream and mascarpone, stirring to thoroughly incorporate. Add cooked pasta, stirring to coat pasta with sauce.

    To plate: Place a generous portion of pasta and sauce in center of plate, swirling pasta. Top with monkfish fillet that has been brushed with bean puree and topped with toasted walnuts. Drizzle with olive oil and garnish with crunchy prosciutto and basil chiffonade.

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 3.1/10 (369 votes cast)
    VN:F [1.9.22_1171]
    Rating: -1 (from 139 votes)
    INGREDIENTS For the Monkfish 1 cup walnuts 1 pound monk fish fillets salt and pepper ½ cup butter For the puree 1 can Great Northern Beans, drained Zest of 1½ lemons Juice of one lemon 2 teaspoons salt 1 tablespoon extra-virgin olive oil ¼ cup heavy cream ½ cup chicken stock For... 
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  • Autumn veg recipes for an exciting packed lunch

    Kale pesto, roast pumpkin, celeriac remoulade, roasted radicchio with olive oil are easy to make and will have you looking forward to lunchtime.

    Pumpkins are in season and people are arguing over when it’s OK to start wearing tights (call us crazy, but surely when your legs are cold?). It’s official, then: welcome, season of mists, Puffa jackets, and a new range of delicious veg. Surely, we can’t be the only impulse shoppers to buy a massive bag of kale at the weekend, only to find it at the back of the fridge, forgotten, on Thursday?

    Save your on-the-edge kale by making pesto: blanch in boiling water, drain and pat dry. Remove any tough stalks. Blitz with olive oil, sea salt, pepper, a handful of skinned nuts (optional), and a chunk of hard cheese, such as parmesan or mature cheddar. Add more oil as needed, season to taste. We sometimes add anchovies. Refrigerate until needed. Mix through warm, cooked pasta for a speedy lunch. Upgrade a shop-bought sandwich or soup with a dollop – it’s great in minestrone.

    Pumpkins tend to end up as soup or filled with tealights but, as with most veg, they benefit from roasting. Cut a small pumpkin into 2-3cm wedges. Lay on a foil-lined baking tray. Drizzle with olive oil, sea salt, a good grinding of pepper, a pinch of chilli flakes, and any other spices you fancy adding – try fennel, cumin or caraway seeds. Roast at 200C/400F/gas mark 6 until tender and caramelised. Chop into chunks, then mix with a drained tin of chickpeas, adding the roasting juices. To make a dressing, add 1 tbsp tahini, the juice of half a lemon, 1 crushed garlic clove and a pinch of sea salt to a small jam jar and shake to combine. Pour over your pumpkin and chickpea salad at lunchtime. A squirt of chilli sauce would also be good.

    Our favourite thing to make with celeriac is remoulade. Peel and cut a small celeriac into thin batons – or use a julienne peeler. Combine with around 2 tbsp creme fraiche, the juice of ½ lemon and 2 tsp dijon mustard, season to taste. Spread on a lightly toasted bagel and drape with smoked salmon for a dreamy seasonal sandwich. Leftover remoulade is delicious for lunch or dinner with a hot, buttered baked potato.

    Bitter leaves are beautifully wintry but, well, a bit too salady for when it’s nippy out. A roasted radicchio open sandwich is mellower and much more filling. Cut a head of radicchio in half and lay on a small foil-lined baking tray. Drizzle with olive oil, a little balsamic vinegar, season, then roast at 180C/350F/gas mark 4 until tender. Transfer to a plastic container, shave over some parmesan, then eat at lunch on top of a couple of slices of toast.

    Recipes by Caroline Craig and Sophie Missing, authors of The Little Book of Lunch (Square Peg)

    recipe source

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    Rating: 3.4/10 (506 votes cast)
    VN:F [1.9.22_1171]
    Rating: +8 (from 200 votes)
    Kale pesto, roast pumpkin, celeriac remoulade, roasted radicchio with olive oil are easy to make and will have you looking forward to lunchtime. Pumpkins are in season and people are arguing over when it’s OK to start wearing tights (call us crazy, but surely when your legs... 
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  • Butterflied Roast Chicken with Olive Oil for Thanksgiving

    There are so many techniques out there; many people I know claim that their recipe is “the best.” My dear pal and colleague, Laurie Burrows Grad, esteemed for her cookbooks and prowess in the kitchen, is adamant that this is “The One” — the best roast chicken ever.

    It is Seriously Simple and delicious!
    To butterfly a whole chicken means to remove the chicken’s backbone so you can open it like a book, or a butterfly, and lay it flat so it will cook evenly.

    If you don’t want to butterfly the chicken, ask your butcher to do it for you. Laurie suggests that you embellish the chicken with rosemary or other fresh herbs.

    I sometimes cut up an orange or a sweet Meyer lemon and add it to the potatoes on the bottom of the pan. You can also add carrots and mushrooms to the potatoes.

    BUTTERFLIED ROAST CHICKEN

    INGREDIENTS:
    – Extra Virgin Olive oil
    – 1 large roasting chicken (4 to 4 1⁄2 pounds), butterflied
    – Seasoning salt, to taste
    – Freshly ground black pepper, to taste
    – 12 small new potatoes, sliced in half
    – 8 peeled shallots, sliced in half
    – Olive oil cooking spray
    – Salt, to taste

    DIRECTIONS:
    – Heat a convection oven to 450 degrees or a standard oven to 500 degrees.
    – Rub olive oil on both sides of the chicken, season with seasoning salt and pepper, and place in a large roasting pan skin side up, splayed out.

    – Place the cut potatoes and shallots around the sides and coat them with olive oil cooking spray. Season the potatoes and onions with salt and pepper.

    – If using a convection oven, roast the chicken at 450 degrees for 45 to 50 minutes. If using a regular oven, roast it at 500 degrees for 45 to 50 minutes. To make sure it is cooked through, use a meat thermometer and make sure the thigh is at 165 degrees.

    – Remove and let rest for 10 minutes. Carve and serve alongside the potatoes and onions.

    Makes 4 servings.

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 3.3/10 (509 votes cast)
    VN:F [1.9.22_1171]
    Rating: +19 (from 219 votes)
    There are so many techniques out there; many people I know claim that their recipe is “the best.” My dear pal and colleague, Laurie Burrows Grad, esteemed for her cookbooks and prowess in the kitchen, is adamant that this is “The One” — the best roast chicken ever.... 
    Read More →
  • Restaurant meal ideas: Olive oil, black pepper coming to ice cream

    The combination of olive oil and ice cream emerged in 2015 as a handful of brands introduced this product to retail. Olive oil had already grown as a new ice cream trend in foodservice and among bloggers over the past few years.

    The olive oil idea stems from the rise of sea salt used in ice creams, as the number of global ice cream launches that featured sea salt as a flavor or ingredient tripled in the two years ending July 2015.

    As another savory flavor to offset the traditional sweetness of ice cream, black pepper, while not big at retail yet, is growing in popularity among small parlors, boutiques, and food trucks, which may inspire more manufacturers to pick up on the savory trend.

    Restaurant meal ideas are making their way to manufacturers and then retailers in less time now because of social media, Nestle USA’s Jeff Hamilton, president of prepared foods, told Food Dive earlier this year.

    “Where it used to take four to five years for an idea to go from one small restaurant in San Francisco or New York to being something that you might find on the shelves of Wal-Mart … today that can frequently happen in one to two years,” according to Hamilton.

    Hot new flavors for ice cream aren’t only relegated to small producers and boutique ice cream parlors.

    Ben & Jerry’s, under the Unilever umbrella, is creating craft beer ice cream, Salted Caramel Brown-ie Ale, in partnership with New Belgium Brewing.

    This will be the second collaboration between the two companies, as earlier this year, they released the ice cream’s complementary beer, Salted Caramel Brownie Brown Ale. The ice cream will hit retail in November and be on shelves through the holiday season.

    article source

    VN:F [1.9.22_1171]
    Rating: 3.4/10 (395 votes cast)
    VN:F [1.9.22_1171]
    Rating: +1 (from 157 votes)
    The combination of olive oil and ice cream emerged in 2015 as a handful of brands introduced this product to retail. Olive oil had already grown as a new ice cream trend in foodservice and among bloggers over the past few years. The olive oil idea stems from the rise of sea salt... 
    Read More →
  • Recipe: Make summer salad dressing with EVOO

    Lemon Poppy Seed Vinaigrette is by far my favorite salad dressing of the summer. It goes well with just about any salad combination; I recommend tossing the salad with mixed greens, strawberries, pecans, shaved shallots, goat cheese, and a little grilled chicken — yum!

    LEMON POPPY SEED VINAIGRETTE

    It makes 1 1/2 cups.

    Ingredients

    1/4 cup sugar
    Zest from 1 Meyer lemon
    4 Meyer lemons, juiced
    1 small shallot
    1/2 cup white wine vinegar
    2 tsp. Dijon mustard
    1 tsp. salt & pepper
    3/4 cup extra virgin olive oil
    1 tbs. poppy seeds

    Directions

    Mix ingredients in a food processor, with the exception of the olive oil and poppy seeds. Pulse until smooth while slowly pouring in extra virgin olive oil. Once smooth add poppy seeds. Place in a large mason jar or airtight container and store in the fridge until ready to use. Give the dressing a stir or shake before serving. Use within one week

    Recipe by Chef Arica Davis – the owner/operator of Yummy Fixins, source

    VN:F [1.9.22_1171]
    Rating: 3.3/10 (569 votes cast)
    VN:F [1.9.22_1171]
    Rating: -18 (from 226 votes)
    Lemon Poppy Seed Vinaigrette is by far my favorite salad dressing of the summer. It goes well with just about any salad combination; I recommend tossing the salad with mixed greens, strawberries, pecans, shaved shallots, goat cheese, and a little grilled chicken — yum! LEMON... 
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  • Recipe: Olive oil chocolate mousse

    Unlike mousses made with cream it has a chewy, nougaty texture.

    Serves: 4-6

    INGREDIENTS

    150g good quality dark chocolate (70 percent cocoa solids if possible)
    1/2 cup sweet nutty extra virgin olive oil
    4 eggs, separated
    125g caster sugar
    1 tablespoon Grand Marnier or other orange liqueur
    Pinch of salt

    METHOD

    1. Melt the chocolate over simmering water and then slowly stir in the oil. Set aside. Beat the egg yolks with half the sugar until pale and fluffy. Mix the chocolate mixture with the egg yolk mixture and stir in the Grand Marnier.

    2. Whip the egg whites and salt until stiff and continue whipping, adding the rest of the sugar gradually until it is all incorporated.

    3. Fold the egg white mixture into the chocolate mixture then pour into a large bowl or individual cups or dishes and chill for at least 4 hours. Just before serving, decorate with chocolate shards.

    For the chocolate shards
    An easy technique for making thin, jagged pieces of chocolate that are great for decorating all sorts of sweet dishes.

    INGREDIENTS

    1 cup good quality dark chocolate, finely chopped
    Baking paper

    METHOD

    1. Preheat the oven to 200°C. Take a large sheet of baking paper that will fit on to your baking tray. Put 1/4 cup chopped chocolate in the middle and cover wit another sheet the same size. Put into the oven until the chocolate just melts.

    2. Remove tray from the oven and carefully roll over the top sheet of paper with a rolling pin so the melted chocolate is flattened into a thin, but not too thin sheet. Carefully lift the paper still sandwiched together with the chocolate, into the fridge to harden. Keep it flat.

    3. Repeat with the other 3/4 cup chocolate and more paper. When hard, peel off the paper and break into large jagged pieces and use for decoration.

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 3.4/10 (414 votes cast)
    VN:F [1.9.22_1171]
    Rating: +18 (from 162 votes)
    Unlike mousses made with cream it has a chewy, nougaty texture. Serves: 4-6 INGREDIENTS 150g good quality dark chocolate (70 percent cocoa solids if possible) 1/2 cup sweet nutty extra virgin olive oil 4 eggs, separated 125g caster sugar 1 tablespoon Grand Marnier or other... 
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