Recipes with Olive oil

Spanish garlic bread

Whip the eggs with a few drops of hot water. Bring the crushed garlic in - taste with salt and pepper. Peel the oil on the frying pan - dip the bread slices into the egg yolk and step on both sides ... Without the whipped bran!

Small olive bread

Bring the spoon into a bowl, pour the boiling water and leave it for approx. ½ hour. Add salt and olive oil and stir the yeast into that mixture. Add most of the flour and knead the rest of the flour gradually until the dough is smooth. Let the dough raise the

Paprika bread

Dissolve the yeast in the water and stir in salt and oil. First stir the pasta and knead the flour until the texture is smooth. Raises a covered ½ hour. Slice the dough through and divide it into 4. Roll each piece to 1 cm thick circle. Repeat the plate with a

Naan bread

Stir the yeast into the lukewarm milk and add eggs, yogurt, oil, salt and sugar. Mix the baking soda in the flour and add this yeast mixture. Everything is being worked together for a dough. Cover the dough and allow it to rise for approx. 30 minutes. Th

Potato bread I

The yeast is crumbled in a bowl and piped out with the water. Tear the potatoes. Add yeast mixture all the other ingredients, hold some of the flour. Sweet to the dough is smooth and smooth, style it covered to raise for approx. 30 min. Spread the dough on

Hornfish in mild garlic cream

Start making the aïolien. Squeeze the garlic, add the egg yolk and add salt. Spoon well together, add the oil gradually, as in Mayonnaise. Finally add aïolia with lemon juice, salt and pepper. The hornfish are cleaned and cut into suitable portions. The

Exotic sea bag

Ask the fishmonger to fill the fish and remove the obstacles. If you are using fillets, cut them into 2 cm thick slices. The arrow and chin went well. The suite slipped into a pan in the oil. Put the fish pieces in the pan together with the glue, cut into thin

Sea Cheesecake with red pesto and steamed spinach

Saute the peppers in oil for quite low heat to the peppers are very tender. Blend them with walnut kernels to a smooth pesto, taste it with salt and pepper (can be made up one day in advance). Turn on the oven at 220 degrees Celsius. oven. Bring the cape