Extra Virgin Olive Oil
  • Home
  • Store
  • Blog & News
  • About us
  • Contact us
  • Customers Voice
  • Employee Wellness
  • Recipes
  • Gallery
  • Privacy Policy

Our recipes...

Lactose free lemon curd cake

30/9/2018

0 Comments

 
Picture

Another delicious, sweet treat made using extra virgin olive oil!

On the outside, it appears like any regular cake, but when you cut into it, you will discover a creamy, bittersweet lemon heart that is refreshing and that will melt lusciously in your mouth.
As always, it is made with genuine ingredients and can be easily prepared.
For a cake pan that is 22 cm in diameter.

Ingredients:

For the dough

200 grams of flour
60 grams of almonds, finely chopped
2 eggs
150 grams of sugar
60 grams of almond milk
100 ml extra virgin olive oil
Lemon zest
1 tsp baking powder
1 pinch of salt


For the lemon curd

50 ml of lemon juice (1 big lemon)
250 ml of water
50 grams of cornstarch
150 grams of sugar
Lemon zest, grated

Powdered sugar for decorating

Directions:

Prepare the lemon curd
  1. In a pot, mix: sugar, cornstarch, lemon juice and lemon zest. Add the water little by little while whisking.
  2. Heat on a stove at low temperature until it starts to boil and become thicker. Then let the mixture cool.

Prepare the base/dough
  1. Preheat oven to 160°C.
  2. In a bowl, whisk together: eggs, sugar, salt and lemon zest until all becomes white and fluffy. Continue to whisk and add in the extra virgin olive oil slowly.
  3. Add in the flour, almonds, almond milk and baking powder and whisk until you obtain a homogeneous mixture.
  4. Line your baking pan with a baking sheet and pour in half the dough.
  5. In the centre of the dough gently pour in the lemon curd, leaving the edges free. Cover all with the remaining dough.  
  6. Bake in the oven for approximately 45 minutes.
  7. Let it cool in the oven. Do not touch the cake as long as it is not fully cool otherwise the centre will collapse! Remove from the pan and set on a dish to serve. Sprinkle with powdered sugar.

Suggestions:
​
  • Keep the cake in the fridge and take out 20 minutes prior to serving.
  • You can decorate it with strawberries if in season.​
0 Comments

Little Fish Cakes

8/7/2018

0 Comments

 
Picture

​There numerous different types of little savoury cakes. Every culture seems to have their own version: cornish pasties, quiches, empanadas, spanakopitas...we could be here a while. Today, why not try making some little, ball-shaped fish cakes? They are straightforward to prepare, require only a few ingredients and are an excellent escamotage for getting kids to eat more fish.  

For approximately 12 fish cakes

Ingredients:

200 gr of fish (monkfish, cod or halibut work best - they need to be boneless and skinless)
1 slice of white bread, no crust
250 ml milk
Pinch of salt
2 chive leaves, thinly cut
Flour
Extra virgin olive oil

Directions:

Soak the bread in the milk for a couple minutes. Then drain it to eliminate any excess milk. Place in a mixing bowl together with the diced fish. Add a pinch of salt. Mix until you obtain a homogenous mixture. Stir in the chives. 

With wet hands make approximately 12 little balls from the mixture. Roll them in flour and finally, fry the fish cakes in extra virgin olive oil till they are amber in colour. 

Can be served either warm or cold, as you prefer. 
0 Comments

Cheese-filled Phyllo Pie

27/6/2018

0 Comments

 
Picture

Phyllo pastry, a light and crispy type of dough, is simply delicious. When filled with savoury ingredients it becomes truly irresistible. This phyllo pie, served cold, is a guaranteed success. Not to mention that it is quick and easy to prepare. You can serve it as an aperitive, starter or even main course, by accompanying it with some veggies.

Ingredients:

10 phyllo dough sheets
400 gr feta cheese
150 gr grated cheese (eg. gruyere or emmental)
2 tbsp of milk
2 tbsp roasted sesame seeds
2 tbsp roasted pine nuts
Extra-virgin olive oil

Directions:

Heat oven to 200°C.

Place the feta in a large bowl and mash it up using a fork. Add your grated cheese and 2 tbsp of milk to soften the mixture.

Cover a baking tray with baking paper and place 5 phyllo sheets on it (one on top of the other). Partition the cheese mix on the top phyllo sheet, leaving a cheese-free border all around - somewhat like a pizza. Fold the phyllo sheets border over the cheese mix. Place the remaining 5 sheets on top and fold them under the phyllo pizza.

Brush the entire phyllo surface with a generous amount of olive oil. Then sprinkle with pine nuts and sesame seeds.

Bake for 20 minutes.

Let the phyllo pie cool on a rack – it is tastier when cold.

​Suggestions:

Phyllo sheets will dry very quickly, so take them out of the fridge at the last minute before use. If you have some remaining, close well within a plastic film and keep in the fridge.

Before cooking, you may sprinkle the pie with zaatar (1 or 2 tbsp) – in which case you can omit the sesame seeds.

​

0 Comments

    Made with Olive Oil

    Recipes where Olive Oil is always a good ingredient.

    Archives

    August 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    July 2018
    June 2018
    May 2018
    April 2018

    Categories

    All
    Arugola
    Aubergine
    #baking
    Cake
    Caviar
    Cheese
    Cherry Tomato
    Chicken
    Chickpeas
    Chocolate
    #cookies
    Croquette
    Fennel
    Fish
    Frying With Olive Oil
    Gluten-free
    #hazelnut
    #lactosefree
    Lentils
    #madewithOliveOil
    Pasta
    Pesto
    Pumpkin
    Salad
    #SereDolcieSalate
    Soup
    Spinach
    Tartare
    Tomato
    Vegan
    Zucchini

    RSS Feed

AZIENDA AGRICOLA GORRASI
di Pasquale Gorrasi
Via Madonna del Granato n.13
84069 Roccadaspide (SA) - Italia
CF: GRRPQL62L22H394C
P.IVA 05232090653 –  REA Salerno n. 430495
Contact us
Privacy Policy
  • Home
  • Store
  • Blog & News
  • About us
  • Contact us
  • Customers Voice
  • Employee Wellness
  • Recipes
  • Gallery
  • Privacy Policy
Live Chat Support ×

Connecting

You: ::content::
::agent_name:: ::content::
::content::
::content::