ups basic bread sponge (from my basic bread sponge recipe).
I made
Heat oven to 350 degrees Fahrenheit.
Lightly coat a loaf pan with vegetable cooking spray.
Stir together flour, sugar, walnuts, baking powder, rosemary, salt and lemon zest in bowl.
In a separate bowl, mix eggs, wine, and olive oil, then stir into dry ingredients.
Transfer the batter into pan and smooth the surface.
Bake 55 minutes or until a toothpick inserted into the center comes out clean.
he warm water and the olive oil. Process until it forms somewhat
ixture.
Fold in the olive oil, rosemary and orange zest.
Pour
Brush bread, zucchini, squash, eggplant, and red onion with 2 tablespoons olive oil and
n the centre, add the olive oil, turn on dough hook to
Pour olive oil into flat dish.
Add rest of ingredients and stir.
Dip your bread and enjoy!
egrees), yeast, sugar, salt, and olive oil. Stir in 2 cups of
ater, yeast, sugar, salt, and olive oil.
Stir in 2 cups
emaining flour, salt, rosemary and 1 tbl olive oil, and mix to make
discard top bits. Pour the olive oil into a small roasting dish
ecome foamy.
Add in olive oil, bread flour and knead, by hand
Pour 1 tablespoon olive oil into pint jar.
Place one sprig of Rosemary on top of oil.
Place several tomatoes in jar.
Drizzle olive oil to cover.
Repeat several times.
Place another sprig of Rosemary in jar.
Repeat oil and tomato process until almost full.
Top with sprig of Rosemary, and olive oil to cover.
Store in cool area.
Let rest for 3 weeks before using.
dd the 1/4 cup oil, the zest, garlic, olives,
CHICKEN:
Heat the rosemary in 1/8 cup water
Place the garlic, balsamic vinegar, olive oil, red pepper flakes, rosemary, and salt and pepper into a shallow bowl in that order. To serve, spoon small amount onto bread.
Preheat the broiler.
For individual servings, divide the fontina among four 6-inch cast-iron pans.
Drizzle with olive oil and scatter the garlic, thyme, and rosemary over the cheese. Season with salt and pepper. For one large pan, use a 12-inch cast-iron skillet and follow the same directions.
Broil until the cheese is melted and bubbly, 6 to 7 minutes.
Serve each person an individual pan, setting it on a trivet or napkin, or serve from the 12-inch pan set in the center of the table, with the bread alongside for dunking.
Preheat the oven to 375 degrees.
Combine the dry ingredients.
Beat the eggs with the olive oil and wine.
Use a rubber spatula to stir the liquid mix into the dry one, just until well combined; if the mixture is stiff, add a little more wine.
Drop by rounded teaspoons onto a lightly-oiled cookie sheet and bake for 12-15 minutes, or until lightly browned.
Cool for a couple minutes, then transfer the cookies to a rack to cool further.
Store in covered tin for up to three days.
n the olive oil.
Using a spatula, gently fold the rosemary into
Pour olive oil in a bowl and add sun dried tomato paste.
Pour basil, thyme, and rosemary into the palm of your hand and then crush the spices by rolling them in between your thumb and pointer finger. Add to the oil mixture.
Add the garlic and pepper (and salt if you are using it).
Using a fork, stir/mix the spices into the oil.
Allow to sit at room temp for about 4 hours for the flavors to start to blend if you have time. Otherwise, go ahead and serve it right away.