Recipes with Good olive oil

The best Hummus

Chop the chickpeas for a minimum of 12 hours. Pour the water and rinse them thoroughly. Bring them to a pot and cover them with fresh water (NEVER use it as soft as i) Boil for approx. 3 hours. Add more water if it boils off, the peas should be covered at

Bulgur Fantasy salad

Boil the bulgus in the salted water. It takes about 15 minutes, but the water must be boiled away. Take the saucepan off the heat and cool it for approx. 15 minutes. You can cool faster if you pour the bulgus into a pipe bowl. Add the other ingredients whe

Aiola 02

Crush garlic with salt in a mortar. Whip egg yolk and mustard in a bowl. Add oil drop to drop. After adding about a quarter of the oil, add the rest in larger quantities at a time. When all oil is added add garlic, lemon, basil, nuts, dill and possibly othe

Fresh pasta with tomato, basil and beef

Heat a pan, brush the steaks well with grilled beef and steak the steaks 2-3 min. on every side. Let the steaks cool off. Cook the pasta according to the instructions on the package. Rinse it under cold water and let it drizzle. Then in a bowl. Pour oil into

Italian tomato sauce for pasta (Grundsovs 'sugo')

Cut the vegetables well and put them in the oil in a thick pot, for 10-15 minutes at medium heat. Add the peeled tomatoes, tomato puree and a little salt. Turn down the heat and put the pot on the pot. Leave the sauce small for 1½ to 2 hours. If the sauce gets

Rosemary potatoes

Place potatoes and carrots in thin slices in a dish. Turn it all in olive oil and rosemary. Sprinkle with salt and pepper. Comes in a preheated oven at 180 degrees about 40 minutes. Turn around after 20 minutes when adding olives. tips: If you do not l

Pasta with eggplant and parmesan

Cook the pasta according to the instructions on the package, but pull a min. From the cooking time so it still has a bite. Meanwhile, eggplant, onions and garlic in olive oil were cooked in a large saute pan. Season well with salt and pepper. When the pasta is

Ruccola pesto-Ruccola pesto

Blend the pine nuts, basil, garlic and cheese into a smooth mass. The amount of garlic is largely a matter of taste. Experiment a bit to position, but remember that the flavor is enhanced if pestoen gets to pull a little before serving. Omit one cheese, put th