food blogger, gardener, rambunctious coffee fanatic
Viewing entries tagged
oliveoil
I saw something similar and decided to try this. They turned out alright, but it was a lot of work.
First, I used a cutter to create small cylinders of potato and then I ran them through the food processor to slice them thinly.
Then, I coated the slices with olive oil and a sprinkle of sea salt. Stacking them in a cupcake tin, I baked them at 350˚F until they were tender.
Allow the potatoes to cool slightly and pile a few into a stack; garnishing with tomatoes, basil and thyme.
Focaccia is a delightful bread. It's a little unique that it contains ~60%-70% water.
As usual I just threw things together; so bad at measuring. After you work for years with bread it becomes second nature. So, now's the perfect time for you to start! In no time, you'll be making bread from scratch.
Begin by mixing flour, salt, yeast and water to form a very soft dough. I like to let the dough ferment overnight in the refrigerator to allow it to develop complex flavours.
Scoop the dough out on a floured surface. Here's the trick, the dough should be folded over itself rather than traditionally kneaded. This forms the gluten, gives the bread shape and it keeps the air bubbles intact.
After folding, place the dough on a baking tray (lined with a silicon baking mat, oiled parchment, or simply oil the baking tray). Let it raise until doubled in size and then use your fingers to make indentions on the surface. This keeps the bread from raising too high and it gives the topping a nice home.
Then drizzle with good olive oil and top with delightful Italian flavours. I chose red onion, olives and tomatoes. Bake at 400F until golden brown. It's a delight!
A delicious fusion of carbs and avocado bliss, this dish is energising and filling. The starchy sweetness of the potatoes melds delightfully with the mellow avocado.
First, wash and scrub the potatoes. Boil the potatoes with a bit of salt. Continue boiling until soft, testing for doneness by inserting a knife. When the knife can go through easily, they're ready. Remove the potatoes from the heat and allow to cool in the cooking water. When they've cooled completely, coat with olive oil, dill and a bit of salt. Then, halve them and scoop out the insides, leaving at least a quarter inch on the sides.
Mix the scooped potato with a couple avocados, a squeeze of lemon, salt, tarragon and blend in the food processor until creamy.
While it's mixing, warm the hollowed potatoes. A hot grill, a skillet, the broiler are all perfect methods. I just used a gas torch... because it's manly.
Quickly place the creamy avocado-potato puree in a piping bag fitted with a large star tip. Fill the warmed, hollow potatoes with the savoury, sweet, tangy and smooth avocado mixture. Garnish with tarragon, green onion, tomato and finishing salt (Maldon or fleur de sel).
It's rare for brioche to last long enough to get stale, but if it does, french toast is the perfect thing.
First whip up the batter: eggs, splash of almond milk, pinch of salt and a slash of vanilla. Dip slices of brioche in the batter and fry in olive oil. You can use butter to fry, but I like the heartyness olive oil adds.
Serve hot, dusted with powdered sugar and garnished with fresh fruit.
French bread made into french toast. #winning
These are some of my favourite! I saw Julia Child make something like this years ago and decided to give it a try.
Start by peeling and thinly slicing potatoes. I mean really thinly sliced - so thin you can read through it.
Carefully layer one slice of of potato, an herb, a bit of oil and top with another slice of potato. It helps to roll the herbs (basil, thyme, chives, or green onions) so they're flat and the chips don't warp in the oven. Bake at 350F until they're golden brown. Then remove from the oven and sprinkle with sea salt. Transfer to paper towels to cool and drain any excess oil.
Bon appetit!
It's an easy and flavourful dish! As the weather gets warmer; easy, light and tasty meals are in demand.
Simply add a healthy portion of sun dried tomatoes to your usual hummus recipe. I add chickpeas (and the tomatoes) to the Vitamix and cover with water - a bit of salt, sesame seeds, onion powder and a glug of olive oil. I also like to add turmeric, garlic and smoked paprika. Start slow and increase the speed to work up to that delicious thick consistency.
Finish with a drizzle of olive oil, a few chick peas and a sprinkle of sesame seed. Enjoy!
Happy St. Patrick's Day! This verdant pasta is coloured with fresh-from-the-garden spinach.
I started out by chopping the spinach and olive oil in the food processor. Not really sure how the recipe would turn out, I added egg-white to the mixture and kneaded the dough with the food processor. It turned out better than expected. An eggless, vegan pasta dough should hold up perfectly. Cover and let it rest for 15 minutes. Divide in to two equal portions and roll it out.
The filling's made from: pine nuts, tofu, pumpkin seeds, pistachios, garlic, onion, basil, olive oil, salt, tamari and a squeeze of lemon. Simply add the ingredients to the food processor and blitz. Spoon it or pipe it on to the rolled pasta dough - rice flour keeps the dough from sticking to the counter. Brush water around the dollops of filling to make sealing the pasta easier. Place the top pasta layer over the bottom. Press out the air and cut into individual pieces. I used a handy pasta cutter, but a knife works, too.
Drop into boiling water for ~3 minutes. Serve hot with olive oil, pine nuts and fresh basil.
