Tuna tartare with mango
Tuna tartare is one of the simplest dishes to prepare…no cooking at all! Tartare consists of raw fish (in this case – normally it is made with beef meat) diced and enhanced with other flavors. As usual, the success stays in the high quality of the ingredients you will use – especially mind about the quality of the tuna – make sure you buy very fresh tuna – ask if it is suitable for sushi. Tuna must be deep red colored and should not smell. Keep it in the fridge until use and until serving.
Tuna tartare with mango will easily impress your guests!
200 grams of fresh tuna
1 tablespoon onion, finely chopped
Salt (fleur de sel will be better)
2 teaspoons sesame seeds
2 tablespoons extra virgin olive oil
Few drops tabasco
Few drops of lime juice
Lime slices and peel to decorate
Cut in small dices tuna. Season with salt, tabasco, onion, sesame seeds, lime juice and extra virgin olive oil.
Cut mango in small dices and add to tuna.
Let refrigerate at least 1 hour before serving.
Decorate with lime peel and slices.
An easy and tasty recipe, with simple and genuine ingredients, enhanced by olive oil, quick and easy to execute, guaranteeing success and praise.
For 2 persons
1 sea bream of around 700 grams, ready for cooking
400 grams of potatoes, small size (Grenaille type)
250 grams cherry tomatoes
2 TSP of pitted black olives, preferably Taggiasche type
Rind of 1 biological lemon, finely grated
1 clove of garlic
Extra-virgin olive oil
Parsley (leaves from 2 or 3 stems)
Blanch for maximum 10 minutes the potatoes in boiling water. Strain and cut them in 2 or quarters, depending on the size.
Pre-heat oven at 200°C.
In a bowl, mix potatoes, cherry tomatoes cut in 2, the black olives, seasoning with 3-4 TSP of olive oil and the rind of the lemon, finely grated.
Pour on in baking pan suited for the oven.
Ground parsley leaves, garlic clove and 2 TSP of olive oil and fill the fish belly. Cover slightly the fish with the same mix.
Cook in oven for around 30 minutes, verifying from time to time: if the dish is too dry, pour gently with a bit of hot water.
Chicken breasts with lemon and oregano
It’s always nice to have quick and easy chicken breast recipes at hand. You can grill chicken breasts, you can fry them, you can dice them and serve them with different combinations of ingredients. So why not try lemon and oregano?
500 grams of skinless, boneless chicken breast slices, maximum 1 cm thick
1/4 cup of extra virgin olive oil
1/3 cup of lemon juice
2 tbsp oregano
Pre-heat oven to 200°C.
Place the chicken breasts on a baking tray lined with baking paper. Season with salt and sprinkle with oregano.
In a cup, whisk extra virgin olive oil and lemon juice. Pour evenly over the chicken breasts.
Bake for 25 to 30 minutes.
When serving, top the chicken breasts with more extra virgin olive oil and lemon juice.
You can complete this dish with couscous.
For example, if there are leftovers, you can dice up the chicken breasts and mix in with couscous, diced cucumber, cherry tomatoes and raisins. Voila! Your packed lunch for the day after is ready!
Lactose free lemon curd cake
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.
For the dough
200 grams of flour
60 grams of almonds, finely chopped
150 grams of sugar
60 grams of almond milk
100 ml extra virgin olive oil
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
Prepare the lemon curd
Prepare the base/dough
Cookies are perfect at any time of the day and any time of the year! These hazelnut and extra virgin olive oil are really delicious. Their taste and texture are great. Using extra virgin olive oil in cookie dough will make them lighter and healthier. The combination of extra virgin olive oil and hazelnut is perfect, creating a special, intense taste that everyone will love. To add extra yummy, dip cookies in melted chocolate…divine!!
For around 30 cookies
250 grams of flour
50 grams of chestnut flour
100 grams of hazelnuts, finely chopped
100 ml extra virgin olive oil
80 grams cane sugar – muscobado for a more intensive taste
Optional: melted chocolate for coating cookies
In a mixer bowl, mix flours and hazelnuts with sugar. Add eggs one at the time and slowly add the extra virgin olive oil.
Do not overmix the dough. When well combined, wrap in plastic film and set aside in the fridge. The dough will be quite soft and sticky so the more you leave cookie dough in the fridge, the better. I left overnight.
With a pin roll, roll the cookie dough 0.5 cm high, cut the cookies with a cookie cutter and place them in a baking pan covered with baking sheet.
Pre-heat oven at 180° - or less if your oven is very strong.
Bake cookies for 12 minutes, minding that they do not get too colourful – in that case, remove from the oven.
Melt around 50 grams of dark chocolate, dip half of each cookie to coat it. Let cool on a baking sheet.
Little Fish Cakes
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
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
Extra virgin olive oil
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.
Cheese-filled Phyllo Pie
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.
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
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.
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.
Caramelized Cherry Tomato Salad
Tomato and mozzarella salad…traditionally Italian! Caramelize the cherry tomatoes for a unique and innovative taste.
100 gr of salad, mixed green, arugula…
20 cherry tomatoes
200 gr buffalo mozzarella
Extra virgin olive oil
Preheat the oven to 160°C (320°F).
Wash then slice the cherry tomatoes into halves. Prepare a baking tray covered with cooking foil, lay out the tomatoes on the foil facing up. Prepare your seasoning using 3 tbsp extra virgin olive oil, 1 tbsp sugar, salt, oregano and thyme. Brush the seasoning onto the cherry tomatoes, making sure you season each one evenly.
Bake the tomatoes for 90 minutes, minding that they do not burn.
Once the tomatoes are baked and have cooled you are ready to make your salad. In a bowl, mix salad, tomatoes and the sliced mozzarella.
Season with a vinaigrette made of 1 tbsp salt, 1 tbsp extra virgin olive oil and 1 tbsp balsamic vinegar.
Chocolate spread is the best way to start the morning. Toasted bread covered in a thick layer of chocolate will definitely brighten up your day, even if it is grey and rainy outside! Chocolate spreads can be purchased everywhere, but are they healthy? Good food is not just a matter of taste, it should also be made with genuine ingredients. In fact, chocolate spreads often contain palm oil or other noxious vegetable oils. On the other hand, extra virgin olive oil is known to be the healthiest among cooking oils. So here is a recipe containing healthy yet luscious ingredients. You will need a little bit of patience...but I promise that preparing your own chocolate spread is as easy as coating your slice of bread with it!
For 1 pot of approximately 250ml
160 grams of peeled hazelnuts
4 tsp sugar (depending on your preference you may increase or decrease the quantity)
10 gr unsweetened cacao powder
50 ml extra virgin olive oil
300 grams dark chocolate or milk chocolate
Preheat oven to 180°.
Cover a baking tray with cooking foil and lay the hazelnuts on it. Bake for 10-15 minutes, until the hazelnuts begin to look oily.
Using a blender at its maximum speed, crush the warm hazelnuts until a paste-like substance is obtained. To grind and compact the hazelnuts like so, you must blend them for approximately 5-7 minutes, so beware that your appliance does not overheat.
Add the sugar and blend for 1 minute. Add the cocoa and also blend for 1 minute. While blending, add the extra-virgin olive oil dropwise.
Melt the chocolate using the bain-marie technique. When the chocolate is melted, add it to the hazelnut mix, again a few drops at the time, blending well. Pour the spread in a clean, sterilized pot and leave overnight in the fridge.
Prior to serving, maintain the chocolate spread at room temperature for a half-hour, or melt it in the microwave for 10-20 seconds.
It is recommended that you store the chocolate spread in the fridge and use it within 2 weeks….although, it will surely not make it till then!
Soft, fluffy and delicate. Perfect for breakfast or afternoon snack. To make the cake extra appetizing you can always add a cream filling and frosting. Normally, extra virgin olive oil is not very much appreciated in desserts. However, in this case, it renders the taste of the cake just perfect and makes it healthier too!
350 gr dark chocolate
175 gr sugar
180 gr Greek yoghurt
100 gr extra virgin olive oil
240 gr flour
1 sachet of baking powder (around 16 gr)
One pinch of salt
Powdered sugar to decorate
Directions:Preheat the oven to 180°.
Melt the chocolate using the double boiler technique.
With an electric mixer, whisk eggs and sugar together for at least 5 minutes or until fluffy. Whisk in the yoghurt. Then add the extra virgin olive oil little by little while mixing. Finally, whisk in the flour, baking powder, chocolate and salt.
Cover a baking pan with baking foil, pour in the batter evenly. Bake for approximately 50 minutes – the cake will be ready when a toothpick, inserted in the center of the cake, comes out clean.
Remove the cake from the oven and leave on a cooling rack. Once cooled, remove from the baking pan and decorate it with the powdered sugar.
The cake will keep, in a glass container, for 4 days maximum.
To boost its yumminess…when the cake is cool, cut it in half horizontally. Moisten each half slightly, with chocolate milk. Spread cream on one of the halves. The cream can be made with 100 gr of cream, whipped with 50 gr of sugar, mixed with 50 gr mascarpone and 50 gr Greek yoghurt. Sandwich the two cake halves together. You can frost the top with a mix of 100 gr dark chocolate melted with 100 gr of butter. Decorate with sugar nonpareils and sprinkles. Let it all cool before serving. The cake will keep for 3 days in the fridge.
Made with Olive Oil
Recipes where Olive Oil is always a good ingredient.