2 cups basic bread sponge (from my basic bread sponge recipe).
I
separate pan heat the olive oil add the shallot or onion
Dissolve the sugar in the 1/4 cup water. Sprinkle the yeast over the water and let ferment and bubble.
In a large bowl combine the yeast, flour, salt, olive oil, egg, and warm milk. Knead until a soft dough is formed. Dough will be slightly sticky, so always make sure your hands have a little olive oil on them.
Lightly grease the same bowl with olive oil. Return the dough to the bowl, cover with a clean cloth and leave in a warm dry place for at least 2 hours, until doubled.
he machine running, add the olive oil through the hole in the
Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.
Melt the coconut oil in the micro or on
eat and whisk in the olive oil and butter quickly to cool
ater.).
Meanwhile, heat the olive oil with the garlic in a
he yeast, salt, sugar and olive oil with the water in a
f parsley, then pour the oil over the composed fish.
To prepare the basil mayonnaise, combine ingredients, then spread on
ar is full. Then pour olive oil slowly over the top.
Rip leaves from stems and tear. Parboil or steam in salted water until fairly soft. Drain.
Spray a non-stick baking dish with olive oil.
Place chard in the pan and mist lightly with olive oil, then sprinkle with cheese. (If doubling the recipe, make two layers, misting each layer with oil and sprinkling with cheese.).
Bake about 20 minutes, or until chard is softened and cheese is slightly browned on the edges. Season with fresh ground black pepper if desired and serve hot.
nd 1/2 cup of olive oil into food processor and process
Put egg, salt and spices into a food processor.
Add lemon juce and pulse a couple of times to blend.
Turn the processor onto continuous mode and sloooowwwly pour the olive oil into the processor tube. Stream should be no larger than a pencil thick.
When the stream is done continue to the count of five. Your done.
Use in salads, sandwiches and anything calling for Mayonnaise.
ombined; add the lemon zest, olive oil, milk, brandy and orange juice
skillet heat 3 tablespoons olive oil over moderate heat until hot
Steam broccolini covered 3 minutes; drain. Heat olive oil in large nonstick skillet over medium high heat. Add garlic; saute 1 minutes or until garlic begins to turn golden. Add broccoli; saute 3 minutes. Remove from heat.Sprinkle with salt; toss well.
Note: Broccolini is a hybrid between Chinese broccoli and regular broccoli. You may substitute regular broccoli in this recipe, if desired.
Beat in the egg and olive oil. Combine the flour and salt
Arrange sliced tomatoes on a large platter.
Place one basil leaf on top of each tomato slice.
Place one slice of mozzarella on top of each basil leaf.
Spring oregano, salt and black pepper on cheese and drizzle with extra-virgin olive oil. Finish with drizzle of balsamic vinegar.