• 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

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    Rating: 3.4/10 (438 votes cast)
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    Rating: +6 (from 174 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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  • 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

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    Rating: 3.6/10 (71 votes cast)
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    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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  • 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

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    Rating: 3.4/10 (396 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... 
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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

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    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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  • recipe: Olive oil chocolate cupcakes

    For the cupcakes

    Ingredients:
    1 ½ cups all purpose flour
    ¼ cup unsweetened cocoa powder
    1 cup granulated sugar
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup of warm water
    1 tbsp white vinegar
    2 teaspoons vanilla extract
    ¼ cup plus 2 tbsp olive oil

    Method:
    1. Preheat oven to 175°C with a rack in the middle position. Prepare a muffin tin with cupcake liners.
    2. In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps.
    3. In another bowl, mix together the water, vinegar, vanilla extract and olive oil.
    4. Pour the wet ingredients into the dry ingredients and stir only until they just come together.
    5. Ladle the batter into the cupcake liners, filling them about two-thirds of the way full.
    6. Place in oven and bake for 18 to 20 minutes, until a toothpick inserted in the centre comes out clean.
    7. Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
    8. Decorate as desired with sugar or cocoa-based butter-cream icing.

    For the icing

    Ingredients:
    1 cup salted butter
    ½ cup of unsweetened cocoa
    90g of melted then cooled semi-sweet chocolate
    ½ tsp instant coffee
    1-2 tbsp heavy cream
    3¼-3¾ cups icing sugar

    Method:
    1. Break the chocolate into squares and melt in the microwave, slowly and carefully until they are liquidly smooth. Set aside to cool.
    2. Whip the butter in your mixer until it’s light and fluffy.
    3. Add in the cocoa, beating until combined.
    4. When the chocolate is cool, add it to the butter. Make sure it’s cooled before adding!
    5. Add the instant coffee to one tablespoon of cream, then add to the butter mixture.
    6. Now you can put in the icing sugar one cup at a time, beating until combined.
    7. Adjust the thickness/texture by using another tablespoon of cream, adding it slowly until the texture you want is achieved.

    recipe source

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    Rating: 3.6/10 (150 votes cast)
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    Rating: 0 (from 48 votes)
    For the cupcakes Ingredients: 1 ½ cups all purpose flour ¼ cup unsweetened cocoa powder 1 cup granulated sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 cup of warm water 1 tbsp white vinegar 2 teaspoons vanilla extract ¼ cup plus 2 tbsp olive oil Method: 1. Preheat oven... 
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  • Recipe: Olive Oil Raspberry and Sea Salt Brownies

    Olive Oil Raspberry and Sea Salt Brownies

    INGREDIENTS
    •  ¼ cup Extra Light Tasting Olive Oil
    •  8 ounces bittersweet chocolate, finely chopped
    •  ¾ cup granulated sugar
    •  2 large eggs
    •  1 teaspoon pure vanilla extract
    •  ¼ cup all-purpose flour
    •  2 teaspoons espresso powder
    • ¼ teaspoon baking powder
    • ¼ teaspoon fine sea salt
    •  1 cup fresh raspberries
    •  ½ cup coarsely chopped pecans (optional)
    •  coarse or flaked sea salt for finishing

    INSTRUCTIONS
    1. Place rack in the upper third of the oven and preheat the oven to 350 degrees F.

    2. Line a 8x8inch brownie pan with parchment paper, allowing excess paper to hang over 2 sides of the pan, making the brownies easier to remove. Spray the pan and paper with nonstick cooking spray.

    3. In a medium, heat-proof bowl set over a pot of simmering water, warm the olive oil and bittersweet chocolate together over low heat, stirring until the chocolate is completely melted and smooth.

    4. Remove from the heat and stir in the sugar. Beat the eggs in one at a time. Add the vanilla and beat until sugar is dissolved and mixture is smooth and glossy. Add the flour, espresso powder, baking powder and salt and whisk until the batter again becomes smooth and shiny.

    5.Scrape the batter into the prepared brownie pan and sprinkle with raspberries, pecans (if using), and a small amount of flaked sea salt. Place in the oven and bake for approximately 30 minutes, or until cooked through but still gooey.

    6. Remove from the oven and allow to rest in the pan for 30 minutes before slicing. Enjoy with another sprinkling of sea salt!

    recipe source

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    Rating: 3.7/10 (228 votes cast)
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    Rating: -5 (from 75 votes)
    Olive Oil Raspberry and Sea Salt Brownies INGREDIENTS •  ¼ cup Extra Light Tasting Olive Oil •  8 ounces bittersweet chocolate, finely chopped •  ¾ cup granulated sugar •  2 large eggs •  1 teaspoon pure vanilla extract •  ¼ cup all-purpose flour •  2... 
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  • Recipe: Lemon Olive Oil Cake

    INGREDIENDS
    4 eggs, separated
    250ml castor sugar
    grated rind of 1 large lemon
    250ml olive oil
    5ml vanilla essence
    45ml lemon juice
    750ml flour
    15ml baking powder
    250ml milk
    45ml extra castor sugar

    ICING

    250ml icing sugar
    lemon juice to mix

    DIRECTIONS
    – Beat egg yolks and castor sugar until thick and pale.
    – Beat in the lemon rind, olive oil, vanilla and lemon juice.
    – Sift the flour and baking powder and add to the creamed mixture with the milk.
    – Beat the egg whites until stiff, then beat in the extra castor sugar.
    – Fold this into the creamed mixture.
    – Pour the mixture into a well-greased 22cm ring pan.
    – Bake at 160ºC for 50-60 minutes or until a skewer inserted into the cake comes out clean.
    – Cool in the pan for 10 minutes before turning out.
    – Remove and when cold drizzle with lemon icing.

    ICING: Sift the icing sugar into a bowl. Add enough lemon juice to form a thick icing.

    Recipe source

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    Rating: 3.8/10 (112 votes cast)
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    Rating: +1 (from 39 votes)
    INGREDIENDS 4 eggs, separated 250ml castor sugar grated rind of 1 large lemon 250ml olive oil 5ml vanilla essence 45ml lemon juice 750ml flour 15ml baking powder 250ml milk 45ml extra castor sugar ICING 250ml icing sugar lemon juice to mix DIRECTIONS – Beat egg yolks and... 
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  • Recipe: Chocolate Olive Oil Mousse with Extra Virgin Olive Oil

    Serves 6 – 8

    INGREDIENTS
    8 oz bittersweet chocolate, chopped
    6 large eggs, separated
    2/3 cup sugar
    ½ cup Extra Virgin Olive Oil, plus more for garnish
    ¼ teaspoon fine sea salt
    Chocolate shavings and coarse sea salt for garnish (optional)

    PREPARATION
    Put the chocolate in microwave safe bowl and melt in the microwave, about 1 – 2 minutes, stirring every 15 seconds until smooth. Set aside.

    In a medium bowl, whisk the egg yolks and 1/3 cup of sugar until sugar is fully incorporated and yolks have lightened to a pale yellow. Add the olive oil and salt and whisk well to combine. Add the melted chocolate and whisk until smooth.

    Using a stand or hand mixer, beat the egg whites in a large bowl until soft peaks form. Add the remaining sugar and beat until stiff peaks form. To the chocolate mixture, add a heaping spoonful of egg white and mix well until combined. Add the chocolate mixture to the large bowl of egg whites and fold gently with a rubber spatula until the chocolate and egg whites and evenly combined.

    Pour or spoon the mousse into 6 – 8 ramekins, glasses or bowls. Cover and refrigerate for 4 hours or overnight. When ready to serve, garnish with a drizzle of olive oil, chocolate shavings and coarse sea salt.

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    Rating: +9 (from 39 votes)
    Serves 6 – 8 INGREDIENTS 8 oz bittersweet chocolate, chopped 6 large eggs, separated 2/3 cup sugar ½ cup Extra Virgin Olive Oil, plus more for garnish ¼ teaspoon fine sea salt Chocolate shavings and coarse sea salt for garnish (optional) PREPARATION Put the chocolate in microwave... 
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  • Citrus Ginger Cake with Spiced Orange Compote & Olive Oil

    The flavor of this spiced orange compote improves with time so make it a day ahead or the morning of your party. Serve chilled in a clear bowl so the colors show through.

    Makes: 10 servings

    Active Time: 35 minutes

    Total Time: 1 hour 35 minutes

    NUTRITION PROFILE
    Low cholesterol | Low saturated fat | Low sodium | Heart healthy | High fiber |

    INGREDIENTS
    1/2 cup honey
    1/4 cup mild-flavored Extra-Virgin Olive Oil
    2 large eggs, at room temperature, separated (see Tip)
    2 tablespoons freshly grated orange or Meyer lemon zest
    1/3 cup fresh orange or Meyer lemon juice
    5 tablespoons chopped crystallized ginger, divided
    1 cup whole-wheat pastry flour
    2/3 cup all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    2 teaspoons confectioners’ sugar
    Spiced Orange Compote, (recipe follows)

    THIS RECIPE CALLS FOR:
    Spiced Orange Compote

    MORE HEALTHY RECIPE IDEAS
    Healthy Custard Recipes
    Valentine’s Day Dessert Recipes
    Healthy Recipes for Fall Desserts
    Last-Minute Holiday Dessert Recipes
    Healthy Recipes for Italian Desserts
    YOU MIGHT ALSO LIKE
    Spiced Orange Compote
    Vanilla-Kirsch Panna Cotta with Cherry Compote
    Orange Compote with Date-Walnut Wontons
    Strawberry-Orange Compote with Cardamom Syrup
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    PREPARATION
    Preheat oven to 350°F. Oil an 8-inch round cake pan (see Variation), line with parchment paper and oil the parchment.

    Stir together honey, oil, egg yolks, zest, juice and 3 tablespoons crystallized ginger in a medium bowl. Sift whole-wheat pastry flour, all-purpose flour, baking powder and salt into a large bowl. Beat egg whites with an electric mixer on high in another medium bowl until soft peaks form, 1 to 2 minutes.

    Stir the honey mixture into the flour mixture with a wooden spoon. Gently fold in the egg whites with a rubber spatula until they are well combined. Pour the batter into the prepared pan.

    Bake the cake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edges of the pan to loosen the cake and turn it out onto the rack. Let cool completely.

    Just before serving, sift sugar evenly over the top of the cake and garnish with the remaining 2 tablespoons ginger. Serve with Spiced Orange Compote on the side.

    TIPS & NOTES
    Make Ahead Tip: Prepare through Step 4, tightly wrap in plastic wrap and hold at room temperature for up to 1 day. | Equipment: 8-inch cake pan (see Variation), parchment paper

    Tip: To bring an egg to room temperature, set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

    Variation: You can use a 9-inch cake pan for this recipe, but you will get a thinner cake. Reduce the baking time to 25 to 30 minutes. You can find 8-inch cake pans at well-stocked kitchenware stores or online at surlatable.com.

    NUTRITION
    Per serving: 280 calories; 7 g fat (1 g sat, 5 g mono); 42 mg cholesterol; 52 g carbohydrates; 4 g protein; 3 g fiber; 175 mg sodium; 189 mg potassium.

    Nutrition Bonus: Vitamin C (80% daily value)

    Carbohydrate Servings: 3.5
    Exchanges: 1/2 starch, 3 other carbohydrates, 1 fat

    Recipe source

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    Rating: 4.3/10 (51 votes cast)
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    Rating: 0 (from 28 votes)
    The flavor of this spiced orange compote improves with time so make it a day ahead or the morning of your party. Serve chilled in a clear bowl so the colors show through. Makes: 10 servings Active Time: 35 minutes Total Time: 1 hour 35 minutes NUTRITION PROFILE Low cholesterol... 
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  • Recipe: Greek Walnut Spice Cake with extra-virgin olive oil

    A rich, flavorful syrup infuses this Mediterranean-inspired walnut coffee cake with the bright aroma of oranges and cloves. Heart-healthy olive oil and whole-grain barley flour add subtle complexity and texture to this nutty treat.

    Makes: 12 servings
    Active Time: 45 minutes
    Total Time: 2 hours

    NUTRITION PROFILE
    Low cholesterol | Low saturated fat | Low sodium | Heart healthy | High fiber |

    INGREDIENTS

    CAKE
    1 1/4 cups coarsely chopped walnuts, divided
    1 1/2 cups white whole-wheat flour (see Note)
    1/2 cup barley flour (see Note)
    2 teaspoons baking powder
    1 teaspoon ground cinnamon
    3/4 teaspoon ground cloves
    1/2 teaspoon baking soda
    1/4 teaspoon ground nutmeg
    1/4 teaspoon salt
    2 large eggs, at room temperature
    3/4 cup packed dark or light brown sugar
    2/3 cup low-fat Greek yogurt
    2 teaspoons freshly grated orange zest
    1/2 cup orange juice
    1/4 cup extra-virgin olive oil

    SYRUP
    1/3 cup orange juice
    1/4 cup packed dark or light brown sugar
    1 small strip orange zest (1-by-1-inch)
    2 whole cloves

    PREPARATION
    To prepare cake: Preheat oven to 350°F. Coat an 8-inch-square glass baking dish with cooking spray and dust it with flour, shaking out the excess.
    Spread walnuts on a baking sheet and toast, stirring once halfway, until fragrant, about 7 minutes. Transfer to a plate to cool. Reduce oven temperature to 325°.
    Whisk whole-wheat flour (see Measuring Tip), barley flour, baking powder, cinnamon, cloves, baking soda, nutmeg and salt in a large bowl. Whisk eggs and brown sugar in a medium bowl until thoroughly blended. Combine yogurt with orange zest and juice in a small bowl and stir until smooth; gradually whisk into the egg mixture along with oil. Add the wet ingredients to the dry ingredients in 2 additions, stirring well in between until just blended. Fold in 1 cup of the walnuts. Spread the batter into the prepared pan.
    Bake the cake until a wooden skewer or toothpick inserted into the center comes out with just a few moist crumbs attached, 35 to 45 minutes.
    To prepare syrup: Meanwhile, combine 1/3 cup orange juice, 1/4 cup brown sugar, orange zest strip and cloves in a small heavy saucepan; bring to a boil over medium-high heat, stirring a few times. Adjust heat to maintain a simmer and cook until thickened, 4 to 5 minutes (you will have a scant 1/3 cup); remove the zest and cloves. Let cool.
    When the cake is done, transfer the pan to a wire rack. Using a toothpick, pierce the top in about 18 places and brush the syrup over the cake 3 or 4 times, allowing it to seep in each time. Sprinkle with the remaining 1/4 cup walnuts and let cool for 30 minutes; loosen the edges with a knife; cut into 12 squares. Enjoy warm or room temperature.
    TIPS & NOTES
    Make Ahead Tip: Store at room temperature under a cake dome or in an airtight container for up to 1 day.
    Ingredient notes: Barley flour has a mild yet distinct flavor, which some describe as slightly sweet and malty. Barley is high in fiber and has a low glycemic index. Look for it in the natural-foods section of large supermarkets or at natural-foods stores; it’s often available in bulk. Store in the freezer.
    White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from bobsredmill.com or kingarthurflour.com.) Store it in the freezer.
    Measuring tip: We use the “spoon and level” method to measure flours. Here’s how it is done: Use a spoon to lightly scoop flour from its container into a measuring cup. Use a knife or other straight edge to level the flour with the top of the measuring cup.

    NUTRITION
    Per serving: 294 calories; 14 g fat (2 g sat, 5 g mono); 36 mg cholesterol; 38 g carbohydrates; 18 g added sugars; 7 g protein; 3 g fiber; 215 mg sodium; 166 mg potassium.

    Nutrition Bonus: Iron (16% daily value), Vitamin C (15% dv).
    Carbohydrate Servings: 2 1/2
    Exchanges: 1 starch, 1 1/2 other carbohydrates, 2 1/2 fat

    Recipe source

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    Rating: 4.7/10 (38 votes cast)
    VN:F [1.9.22_1171]
    Rating: +1 (from 17 votes)
    A rich, flavorful syrup infuses this Mediterranean-inspired walnut coffee cake with the bright aroma of oranges and cloves. Heart-healthy olive oil and whole-grain barley flour add subtle complexity and texture to this nutty treat. Makes: 12 servings Active Time: 45 minutes Total... 
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  • Recipe: Vegetarian Cauliflower Cake with Olive Oil

    I have made this spectacular vegetarian dish from Plenty More by Yotam Ottolenghi at least six times in the past month, comments Bonnie Stern – the author of twelve best-selling cookbooks.

    That’s a favourite recipe! Sometimes I roast the cauliflower, sometimes I use a mixture of smoked and aged cheddar and sometimes I use different herbs but it all starts with this recipe.

    INGREDIENTS

    -1 small cauliflower (about 2 lbs), trimmed and broken into 1 1/2-inch florets (about 4 cups)
    -1 medium red onion
    -1/3 cup olive oil
    -1/2 tsp finely chopped rosemary
    -7 eggs
    -1/2 cup chopped fresh basil
    -2/3 cup all-purpose flour
    -1 tsp baking powder
    -1/3 tsp turmeric
    -1 1/2 cups coarsely grated
    -Parmesan or other aged cheese
    -melted butter for brushing pan
    -1 tbsp white sesame seeds
    -1 tsp nigella seeds
    -kosher salt
    -freshly ground black pepper

    DIRECTIONS

    1. Place cauliflower and 1 tsp salt in a saucepan and cover with water. Simmer 15 minutes until florets are tender and break apart with pressed. Drain well and pat dry.

    2. Cut four round thin slices off one end of the red onion. Break it apart into rounds. Select about 16 rounds of different sizes to decorate the top. Chop remaining onion and extra slices. Cook onions in oil with rosemary until tender. Transfer to a large bowl and cool. Beat in eggs and basil. Whisk flour with baking powder, turmeric and 1 1/2 tsp salt and beat into eggs. Add cheese and 1/4 tsp freshly ground black pepper. Fold in cauliflower.

    3. Line bottom and sides of 9-inch spring form pan with parchment paper (butter sides of pan lightly to hold parchment in place). Butter sides of parchment paper and sprinkle with sesame and nigella seeds. Pour in cauliflower mixture and smooth evenly. Arrange onion rings on top. Place on a baking sheet (in case pan leaks) and bake in a preheated 350F for 40 to 45 minutes or until a knife inserted into the centre comes out clean and top is golden. Cool at least 20 minutes before serving.

    Makes 8 to 10 servings

    Recipe source

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    Rating: 3.9/10 (94 votes cast)
    VN:F [1.9.22_1171]
    Rating: +5 (from 29 votes)
    I have made this spectacular vegetarian dish from Plenty More by Yotam Ottolenghi at least six times in the past month, comments Bonnie Stern – the author of twelve best-selling cookbooks. That’s a favourite recipe! Sometimes I roast the cauliflower, sometimes I use... 
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  • Recipe: Double Chocolate Olive Oil Cake

    Ingredients:

    1 ¾ cups all purpose flour
    2 cups sugar
    ¾ cups cocoa powder
    1 ½ teaspoons baking powder
    1 ½ teaspoons baking soda
    1 teaspoon salt
    2 eggs
    2 teaspoons vanilla
    ½ cup extra virgin olive oil (or Queen Creek Chocolate Olive Oil)
    1 cup whole milk
    1 cup boiling water

    Directions:
    Preheat oven to 350 degrees. Butter a deep 9 or 10 inch round cake pan.
    In a large mixing bowl, blend together flour, sugar, cocoa, baking powder, baking soda and salt. Mix in eggs, vanilla and olive oil. Add milk and beat on medium speed until well blended. Add boiling water and continue to beat at low speed. The mixture will be thin and runny.
    Pour into prepared cake pan and bake for about 40 minutes or until toothpick comes up clean. Note: For layered cake, bake in two 9 inch rounds, and when cool, layer each with chocolate frosting.

    Chocolate Frosting:

    1 ½ cups butter, room temperature
    3 cups powdered sugar
    2 cups cocoa powder
    6 tablespoons hot espresso or coffee, or 2 teaspoons instant espresso
    6 tablespoons milk
    2 teaspoons vanilla

    Directions:

    With an electric mixer (or food processor) beat together butter, powdered sugar and cocoa. Add hot coffee, milk and vanilla, blending to mix until smooth and creamy. If too thin, add more powdered sugar.

    recipe source

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    Rating: 4.3/10 (54 votes cast)
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    Rating: -1 (from 17 votes)
    Ingredients: 1 ¾ cups all purpose flour 2 cups sugar ¾ cups cocoa powder 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda 1 teaspoon salt 2 eggs 2 teaspoons vanilla ½ cup extra virgin olive oil (or Queen Creek Chocolate Olive Oil) 1 cup whole milk 1 cup boiling water Directions: Preheat... 
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  • Recipe: Simple olive oil cake

    Olive oil cake used to strike me as exotic. In fact, it isn’t, especially in olive-producing nations like Italy, Spain, and Portugal. Cooks debate, however, whether to use a mild olive oil that isn’t noticeable in the finished product or one that draws attention to itself.

    I am squarely in the latter camp. To my palate, not even a particularly strong oil would overwhelm a cake, but I do want to detect its essence, so I reach for the extra-virgin. To me it’s a flavor that you notice but can’t quite put your finger on. The oil makes these cakes exceptionally moist and gives them staying power. Well wrapped, they’ll taste great for up to three days.

    SIMPLE OLIVE OIL CAKE

    Makes one 9-inch cake

    This rich, simple cake is nice on its own (it’s good for breakfast) or served with a dollop of whipped cream and cooked or fresh fruit.

    ¾ cup extra-virgin olive oil, plus extra for the pan

    2 cups all-purpose flour, plus extra for the pan

    A restaurant’s take: Olive oil cake trifle

    An old family recipe gets a new life at Alden & Harlow in Harvard Square.

    INGREDIENTS
    1 teaspoon baking powder
    ½ teaspoon baking soda
    Salt
    3 large eggs
    1 cup plus 2 tablespoons sugar
    ¾ cup milk
    ¾ teaspoon vanilla extract

    DIRECTIONS
    With the rack in the middle position heat the oven to 350 degrees. Oil and flour a 9-inch springform pan (or coat with nonstick baking spray) and set aside. In a medium bowl, whisk the 2 cups flour, baking powder, baking soda, and ½ teaspoon salt, and set aside.

    With a hand-held or standing mixer, beat the eggs and 1 cup sugar in the bowl at high speed until pale and fluffy, about 5 minutes. Adjust speed to low, slowly add the milk and vanilla to the egg mixture, and beat to combine thoroughly, 5 to 10 seconds. Add about a third of the flour mixture, followed by half of the ¾ cup oil, mixing until just incorporated after each addition, about 5 seconds. Repeat using half of remaining flour mixture and all of remaining oil. Scrape down the bowl and add remaining flour mixture; adjust speed to medium-low and mix until batter is just incorporated and smooth, about 15 seconds (do not overmix). Scrape the batter into the pan, sprinkle evenly with the remaining 2 tablespoons sugar, and bake until slightly puffed, beginning to brown, the edges just pulling away from the pan, and a toothpick inserted near the center comes out clean, 40 to 45 minutes, rotating pan after 20 minutes (do not overbake).

    Transfer to a wire rack and cool for about 20 minutes. Remove sides of the pan and cool cake to room temperature. Carefully remove the pan bottom and transfer to a serving plate. Slice and serve.

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    Rating: 4.8/10 (63 votes cast)
    VN:F [1.9.22_1171]
    Rating: -1 (from 21 votes)
    Olive oil cake used to strike me as exotic. In fact, it isn’t, especially in olive-producing nations like Italy, Spain, and Portugal. Cooks debate, however, whether to use a mild olive oil that isn’t noticeable in the finished product or one that draws attention to itself. I... 
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  • recipe: Corn Muffins With Black Forest Ham and EVOO

    Ingredients:

    1 Tbsp. baking powder
    1 Tbsp. granulated sugar
    1 tsp. jalapeno pepper, finely minced
    1 tsp. salt
    1/2 cup aged cheddar cheese, grated
    1/3 cup Black Forest ham, very finely diced
    1/3 cup canned corn kernels, drained
    1/4 cup cornmeal
    1/4 cup Centaurs’ Earth Extra Olive Oil
    1/4 cup scallions, finely minced
    1/4 cup whole milk
    2 Tbsp. red bell pepper, very finely diced
    3 extra-large eggs
    3/4 cup all-purpose flour


    Preparation:

    1. In a non-stick muffin tin, containing at least 10 standard muffin cups, drizzle 1/4 teaspoon of the Pompeian OlivExtra into each muffin cup. Place the empty muffin tin in the oven and then preheat the oven to 350° F.

    2. Sift together the flour, cornmeal, baking powder, sugar and salt into a large mixing bowl and set aside.

    3. In another bowl combine the eggs, milk and Centaurs’ Earth Olive Oil Extra and whisk until well blended. Fold in the ham, cheese, corn, scallions, jalapeno and red bell peppers. Pour into the flour mixture and fold in gently but thoroughly until the flour just disappears. Do not over mix.

    4. Remove the muffin tin from the oven and pour the muffin batter evenly into 8 of the cups. Return the pan to the center of the preheated oven and bake for 15 to 17 minutes or until a toothpick, when inserted, comes out clean. Remove from the oven and transfer the muffins to a wire rack to cool slightly. Serve warm.

    recipe source

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    Rating: 4.6/10 (58 votes cast)
    VN:F [1.9.22_1171]
    Rating: +1 (from 13 votes)
    Ingredients: 1 Tbsp. baking powder 1 Tbsp. granulated sugar 1 tsp. jalapeno pepper, finely minced 1 tsp. salt 1/2 cup aged cheddar cheese, grated 1/3 cup Black Forest ham, very finely diced 1/3 cup canned corn kernels, drained 1/4 cup cornmeal 1/4 cup Centaurs’ Earth Extra... 
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  • Recipe: Buttermilk Ice Cream with Olive Oil and Fleur de Sel

    Home-made ice cream Buttermilk with olive oil and fleur de sel.
    Here’s the scoop on making fancy, fun ice cream flavors:

    INGREDIENDS
    1 3/4 cups heavy cream
    1/2 cup sugar
    3 tablespoons light corn syrup
    1 1/4 cups buttermilk
    Fruity, extra-virgin olive oil and preferably Centaurs’ Earth olive oil brand
    Flaky sea salt, preferably fleur de sel

    DIRECTIONS
    In a small saucepan, warm cream over low heat with sugar and corn syrup, stirring occasionally, until the sugar is completely dissolved. Chill the mixture thoroughly, at least 8 hours.

    Stir buttermilk into the chilled sweetened cream and freeze in an ice-cream maker according to the manufacturer’s instructions. Once churned, transfer the ice cream to a container and freeze for a few hours, until firm enough to scoop.

    To serve, scoop the ice cream into bowls. Drizzle each serving with olive oil and sprinkle with a flurry of sea salt.

    Makes about 1 quart, about 8 servings.

    PER SERVING: Calories 290 (71% from fat), Fat 23 g (13 g sat), Cholesterol 75 mg, Sodium 307 mg, No fiber, Carbohydrates 21 g, Protein 3 g

    SOURCE: My Paris Kitchen by David Lebovitz

    VN:F [1.9.22_1171]
    Rating: 5.5/10 (339 votes cast)
    VN:F [1.9.22_1171]
    Rating: -10 (from 94 votes)
    Home-made ice cream Buttermilk with olive oil and fleur de sel. Here’s the scoop on making fancy, fun ice cream flavors: INGREDIENDS 1 3/4 cups heavy cream 1/2 cup sugar 3 tablespoons light corn syrup 1 1/4 cups buttermilk Fruity, extra-virgin olive oil and preferably Centaurs’... 
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  • Chocolate and olive-oil mousse with sea salt recipe

    This has the loveliest texture of any chocolate mousse I have ever tasted. If your chocolate and olive oil mixture splits you can rescue it by taking a new egg yolk and whisking the curdled mixture into it a drop at a time.

    SERVES
    6

    INGREDIENTS
    200g (7oz) plain chocolate, 70 per cent cocoa solids, broken into pieces
    80g (3oz) caster sugar
    5 large eggs, separated (you will use only three of the whites)
    125ml (4fl oz.) extra-virgin olive oil (a fruity one, not a grassy one), plus extra to serve
    1½ tbsp. brandy
    sea-salt flakes, to serve

    METHOD
    Melt the chocolate in a bowl set over a pan of simmering water, stirring from time to time. (The bottom of the bowl should not touch the water.) Leave to cool a little. Stir 30g (1oz) of the sugar into the five egg yolks, then gradually add this to the chocolate. Slowly and steadily stir in the oil, then the brandy.

    Beat three egg whites and a little salt until soft peaks form, then add the remaining sugar and keep beating until glossy. Fold the whites into the chocolate mixture with a metal spoon, making sure that there are no white streaks.

    Divide the mixture between six dishes each with a capacity of 125ml (4fl oz.). Cover each dish with Clingfilm (or set them all in roasting-tin and cover the whole thing) and place in the fridge to firm a little, but don’t leave them so long that they become too firm. Check after 20 minutes. If you are making them in advance, remove from the fridge in good time.

    To serve pour a little pool of olive oil on top of each mousse and sprinkle on some sea salt.

    Chocolate and olive-oil mousse with sea salt recipe source

    MORE OLIVE OIL RECIPES

    Olive oil ice cream recipe

    VN:F [1.9.22_1171]
    Rating: 5.6/10 (190 votes cast)
    VN:F [1.9.22_1171]
    Rating: +11 (from 51 votes)
    This has the loveliest texture of any chocolate mousse I have ever tasted. If your chocolate and olive oil mixture splits you can rescue it by taking a new egg yolk and whisking the curdled mixture into it a drop at a time. SERVES 6 INGREDIENTS 200g (7oz) plain chocolate, 70... 
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  • Secret Recipe: Perbacco's Olive Oil Cake

    Whip up Perbacco’s delicious olive oil cake from pastry chef Laura Cronin for a guaranteed way to amaze your friends this weekend.

    Pair it with red and blue berries for the perfect patriotic touch, or add seasonal peaches for a touch of summer bliss. And don’t forget to top it off with ice cream!

    Perbacco’s Olive Oil Cake

    Serves 6-9

    Ingrediends

    1 cup sugar
    ½ cup buttermilk
    3 eggs
    1 cup extra virgin olive oil
    1 ½ cups all-purpose flour
    1 ½ tsp. baking powder
    1/4 tsp. baking soda
    ½ tsp. salt
    2 tbs. lemon juice

    Directions

    1. Whisk together the sugar, buttermilk, eggs, olive oil, and lemon juice.

    2. Sift all dry ingredients.

    3. Whisk the dry into the wet ingredients until fully incorporated.

    4. Pour into a 9 inch cake pan and bake at 350F for about 25 minutes or until tester comes out clean.

    5. Let cool completely, unmold, and enjoy.

    under Eat + Drink, secret recipe source

    VN:F [1.9.22_1171]
    Rating: 4.8/10 (102 votes cast)
    VN:F [1.9.22_1171]
    Rating: +3 (from 23 votes)
    Whip up Perbacco’s delicious olive oil cake from pastry chef Laura Cronin for a guaranteed way to amaze your friends this weekend. Pair it with red and blue berries for the perfect patriotic touch, or add seasonal peaches for a touch of summer bliss. And don’t forget... 
    Read More →