While the bell pepper is roasting, begin by adding the chickpeas, tahini, garlic lemon juice,
olive oil and salt into a high speed blender.
Not exact matches
My favourite way to do it is to chop 3 large tomatoes, one red pepper
and half a jalapeño pepper
into really small pieces
and simmer them down to a sauce in a saucepan with a little
olive oil, 3 tablespoons of tomato puree,
salt, dried herbs
and a squeeze of lime.
With the roasted carrot hummus, you also need to pre-heat the oven to 180C, then cut the carrots
into sticks
and roast them on a baking tray with
olive oil,
salt and pepper for about 45 minutes so that they're really tender.
I cut them all
into small cubes, place them on a baking tray
and bake at 180C for an hour with a generous sprinkling of paprika, dried herbs, cinnamon
and pink
salt plus a drizzling of
olive oil.
Then place all the veg with the basil leaves
into a sauce pan, adding the
olive oil,
salt and pepper.
A few hours before you make this dish cut the fennel
into thin strips, place these in a bowl with the juice of 1 squeezed lemon,
salt and two tablespoons of
olive oil.
Keeping the tomatoes on the vine (it gives a nice effect when cooked), wash them
and place
into the same skillet pan — drizzle them with a little
olive oil,
salt and pepper.
If you want to make the potato croutons then chop the remaining potatoes (you don't need to peel these ones)
into small pieces
and place them in a tray with lots of
olive oil plus the chilli flakes,
salt and pepper.
Start by cutting your sweet potatoes
into cubes (about 1 cm wide); place them in a baking tray along with the drained chickpeas
and drizzle in
olive oil, a pinch of cumin,
salt and pepper — using your hands to ensure they all get a good coating.
Peel the garlic
and crush it
into a pan with a glug of
olive oil,
salt and pepper.
Start by peeling
and chopping the beetroot
into small chunks, place in a baking tray with a drizzle of
olive oil,
salt and pepper, then cook in the oven for 40 - 45 minutes until soft.
Drizzle with 2 tbsp
olive oil, lemon
and salt and massage the flavor
into the leaves.
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea
salt — to taste 2 tablespoons neutral coconut
oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons
olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white
and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn
into bite - size pieces
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin
and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons
olive oil 1 teaspoon sea
salt freshly ground black pepper — to taste ripe, chilled watermelon — cut
into bite - size pieces
I think it tastes best cut
into little cubes
and roasted with
salt and olive oil, as in this recipe, as this way it becomes so unbelievably soft
and tender that it just melts - in - you - mouth.
While these cook slice the mushrooms
into pieces
and gently stir fry them with
olive oil,
salt, two teaspoons of apple cider vinegar
and the chopped jalapeño pepper (remember to discard the seeds before chopping).
Start by cutting up all of your vegetables
into bit sized chunks, then place them in a baking tray along with the drained chick peas
and a good drizzle of
olive oil,
salt and pepper — give everything a really good mix to ensure all of the vegetables are coated then bake in the oven for 35 - 40 minutes.
Then, slice the tomatoes
into eighths
and the zucchini
into thin half moons, placing them
into a sauce pan with a handful of torn of basil leaves, the sun dried tomatoes, jalapeño pepper, a drizzle of
olive oil and a sprinkling of
salt.
Place them both
into a large skillet pan
and drizzle them with
olive oil and a sprinkle of
salt and pepper.
About 5 - 8 minutes before the squash is finished add the mushrooms to the baking tray with a drizzle more
olive oil and a spinkling of rosemary
and salt — before you cook them you'll need to peel them
and sliced them
into pieces though.
Grease the bottom of a baking tray with
olive oil and place the aubergine slices onto it, drizzle a little more
olive oil onto them plus some
salt and pepper
and then put the tray
into the oven for fifteen to twenty minutes until they are starting to go crispy — but not burnt!
1) Sift the flour
into a mixing bowl 2) Add the
salt to the flour, mixing together 3) Add the
olive oil, mixing as you add to ensure the flour envelopes the
oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it
into a ball,
and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut
into 10 cm pieces
and roll them long enough
and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving
Ingredients 2 cloves garlic 3 scallions, white
and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon
salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin
Olive oil Baguette, cut
into slices on the diagonal Garlic, peeled
and cut in half
Olive oil for drizzling
Roughly chop half a bunch of cilantro
and whisk
into a separate bowl with
olive oil, pepper,
and salt.
2 lbs yukon gold potatoes, cut
into 1 inch chunks
Olive oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled
and cut
into 1/2 inch slices 1 teaspoon
salt, divided Fresh black pepper 2 cups warm vegetable broth 2 cups unsweetened warm soy or almond milk
1/2 cup dried navy beans 1 Tbsp
olive oil 3 oz pancetta, cut
into 1/4 - inch pieces 1 stalk celery, cut
into 1/4 - inch pieces 2 carrots, peeled
and cut
into 1/4 - inch pieces 1 onion, cut
into 1/2 - inch pieces 2 leeks, cut
into 1/2 - inch pieces 2 red potatoes, unpeeled, cut
into 1/2 - inch pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups water 1 bunch kale, stems removed
and discarded, leaves cut
into 1/2 - inch ribbons, about 1 - inch long
Salt and pepper to taste
Whisk in tomatoes, 1 egg, 3 Tablespoons
olive oil, sugar, rosemary
salt, basil,
and garlic powder thoroughly
into yeast mixture.
Just take some pita bread, cut it
into wedges, brush with
olive oil, sprinkle with
salt, spread in a single layer on a baking sheet
and toast in a 375 °F oven for 10 minutes, turning them over half - way through, until crisp.
1 kg pumpkin, cut
into large cubes 2 — 3 carrots (about 250g), cut
into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons
olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional
Salt and pepper to taste
Cut the bread
into bite - sized pieces (or use a cookie cutter), brush with a bit of
olive oil and sprinkle with a tiny bit of
salt.
1 cup (7 oz / 220 g) black rice
Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin
olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut
into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions
and chile flakes for sprinkling
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded
and cut
into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon
olive oil 1 teaspoon kosher
salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly sliced fresh basil 1/4 cup shredded Italian cheese blend
The fish: Halibut or Alaskan True Cod / The halibut is thick
and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly
and will benefit from high heat / Either way,
salt and pepper uncooked fish / Drizzle 2 T
olive oil and 1 T butter
into a non-stick sauté pan / When
oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down,
and let it cook along with the fish / When done the fish flakes apart easily
and has lost its translucence.
2 tbsp
olive oil 10 cloves garlic, peeled, coarsely chopped, smashed 2 bunches collard greens, rinsed, cut
into thin strips 1/4 tsp each
salt and pepper, more to taste juice of 1/2 lime
Grind plantain chips
into a fine powder in the food processor
and then transfer them to one shallow bowl with remaining 1/2 tsp sea
salt, then pour the remaining 1/4 cup of
olive oil in a second shallow bowl.
Ingredients Crust -1 large head of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin
olive oil -1 1/2 teaspoons baking powder -1 tsp
salt -1 / 4 teaspoon black pepper (it would be great to add in herbs
into the crust like fresh rosemary
and thyme!
FOR THE LAMB SAUCE 1 large onion, diced 1 tablespoon
olive oil 1 pound lean ground lamb 2 garlic cloves, minced 1 1/2 teaspoons
salt 1 teaspoon dried oregano, crumbled 1 teaspoon cinnamon 1/4 teaspoon sugar 1/4 teaspoon black pepper 1 pound eggplant, peeled
and cut
into 1 / 2 - inch cubes 1 (28 - to 32 - ounce) can crushed tomatoes
-2 medium beets, peeled
and cut
into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup
olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted
and thinly sliced - micro greens, about a cup - mint
and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched
and refreshed -
salt and black pepper to season
olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn) 2 tbsp
salted butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1 cup chicken stock 2 medium potatoes, peeled
and cut
into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery
salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder
salt and pepper 2 cups half
and half hot sauce, optional 1/2 tsp parsley
I had some avocado in my salad last night
and I think I'll use up the rest of it by toasting old pita breads with
olive oil and salt,
into crispy - type chips.
I measured out 1/4 cup
olive oil, 1/4 cup balsamic vinegar, 4 - 5 sprigs of Rosemary (de-sprigged, using only the leaves), 1 tablespoon
salt,
and threw it all
into a blender.
2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher
salt 1 tablespoon
olive oil 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2 cups cooked pasta 2 zucchini, sliced in half lengthwise
and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut
into small cubes
250g (about 1 / 2 lb or 4 small - medium) red onions, peeled
and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled
and halved lengthwise 90 ml (6 Tbsp)
olive oil, divided
Salt and black pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2 garlic cloves, peeled
and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken
into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted
Ingredients half a very small head celeriac, peeled
and shaved thin 1 red apple (I used Red Delicious), cleaned, quartered
and cut
into very thin slices 1 very small lemon, cleaned
and cut
into thin slices lemon juice, to taste extra virgin
olive oil, to taste whole sea
salt, just enough to taste rice malt -LSB-...]
Finely chiffonade the kale
into ribbons with a sharp knife then toss with the
olive oil and salt in a large bowl, massaging firmly until the leaves soften.
Slide the socca out of the pan onto a cutting board, slice
into pieces, then shower it with coarse
salt, pepper,
and a drizzle of
olive oil.
Ingredients: 1 pound spinach leaves, tough
and long stems removed 1 tablespoon extra-virgin
olive oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled
and chopped 1 medium carrot or 2 baby carrots, chopped
into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea
salt, as needed
4 green plantains, peeled
and cut
into rounds on the diagonal 3 T
olive oil 3 - 5 cloves minced garlic Pork cracklings (chicharrones), crushed — 1 cup (or substitute w / thick bacon)
Salt — to taste
Add
olive oil,
salt and pepper to lemon juice in the bowl
and, using your hands, massage the mixture
into all surfaces of the chicken.
2 tablespoons
olive oil 2 tablespoons unsalted butter 2 large sweet onions, peeled
and sliced thinly
into half moons 1/2 teaspoon
salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)