Pour in
the last tablespoon of olive oil and add the rice, cooking over medium high heat for 1 minute, or until starting to brown and sizzle.
Drizzle with
the last tablespoon of olive oil, sprinkle with salt and roast for 20 minutes, until golden underneath.
In the same pan, add
the last tablespoon of olive oil and onions.
Pour the remaining cream, from the potatoes, and
last tablespoon of olive oil across the top.
For your dressing combine
the last tablespoon of olive oil and all of the balsamic, honey, shallots and poppy seeds.
Add
the last tablespoon of olive oil into the skillet.
Drizzle the salad with
the last tablespoons of olive oil, lemon juice and extra salt and pepper, if it needs it.
Not exact matches
Place all ingredients (except the
last 2
tablespoons of olive oil, which will be streamed in later), into a small food processor or mini chopper.
I marinated mine for about an hour in a
tablespoon of the basil and oregano flavored
olive oil from
last week, with a bit
of salt.
* 3
tablespoons olive oil * 1 teaspoon cumin seeds * 1 large onion, halved and thinly sliced * 1 clove garlic, crushed * 1 red bell pepper, cored, seeded, and thinly sliced * 1 yellow bell pepper, cored, seeded, and thinly sliced * 1/2 teaspoon hot smoked paprika * A pinch
of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I used an equivalent amount
of frozen roasted tomatoes from my garden
last summer instead) * Sea salt and freshly ground black pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)
Meanwhile prepared the herbed tahini sauce by combining the
last 2
tablespoons olive oil and the garlic, scallion, tahini, lemon juice, mint, dill, parsley, crushed red pepper, water and a pinch
of salt and pepper in a blender or food processor and process until smooth.
That feeling
lasted through the next day when I decided to get an arugula salad with (literally) only one
tablespoon of olive oil mixed in with lemon.