Recipes with Olive oil

Healthy, easy carrot buns

Smulre yeast in the lukewarm water, and came the olive oil, carrots and sunflower kernels in the flour is stirred in until dough. is fixed and can be taken out on the table and kneaded. Form dough balls, and let them raise on the baking plate in about 20 min.

Root vegetables in Rosemary

Root vegetables cut into 1 x 1 cm cubes. Oil and rose marin blended and sieved. Root vegetables are added on a frying pan and covered accurately with water and rosemary oil, the water boils away, and root fruit fry in the remaining oil.

Broccoli and Cauliflower Salad

Cut cauliflower and broccoli fine. Blanched for 2 minutes to cool. Low dressing of olive oil, lemon juice, salt pepper. Fintsnittede sundried tomatoes in the mix. mix drssing in vegetables. Style cool. Tips: Have good to stand in refrigerator several hours

Empanadas de horno (Horn with kødfyld)

Kødfyldet: heat the oil in a frying pan and gently fry the onions up therein until they are transparent but not brown. Came the meat that is cut into cubes of approximately ½ cm's size, and Brown it on all sides. Got a little water, raisins, chili pepper, papr

Carbonada criolla (Baked pumpkins stuffed with meat and peaches)

Roughing græskarret good exterior. Cut a lid in the end where the stem sits. Foundry core and the filamentary fiber scrape out with a spoon, both of the lid and græskarret. Brush the inside with soft butter and sprinkle some græskarret with sugar into it, s

Pastel de cambraye (Sweet spicy kødpie with peaches and meringue

Dough: Mix flour, sugar and butter and smulder it with your fingers. Knead in the egg yolks one at a time along with the wine and form the dough into a ball. Wrap it in foil and place it to cool in the refrigerator a half hour or so. Stuffing: mix the raisi

Chimichurri (Argentine parsley sauce)

Pour oil and vinaigre in a bowl and whip it with a whisk. Came the onion, garlic, parsley, oregano, cayenne pepper, salt and pepper in and taste it. Let sauce stand lunt 2-3 hours before it is served. Chimichurri is the sauce that most used for fried or

Artichoke-hokaido salad

400 g Jerusalem artichoke peeled and cut into thin slices. 100 g hokaido squash cleaned, kernels cut away. Rives on a Slaw iron. 100 g candied ginger cut into very small cubes. It's all mixed. Dressing: 2 sp.sk. lemon juice. 2 sp.sk. olive oil. 2 sp.sk. gin