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Posts Tagged ‘milk’

Cranberry and Flaxseed Muesli

Tuesday, June 1st, 2010

Recipe adapted from: Dr. Richard Beliveau’s ANTICANCER RECIPE

Cranberry and Flaxseed Muesli

This is what my breakfast has looked like for the past 30 years. This muesli will keep for a month if it’s kept in an airtight container at room temperature. I recommend taking a few little bags of it on walks. It’s a nutritious mix that will help you shrug off the temptation of fast food.

7 cups (630 g) rolled oats

2 cups (240 g) sunflower seeds

1/2 cup (125 ml) we olive mission olive oil

3/4 cup (150 g) buckwheat honey

1/2 cup (60 g) sesame seeds

2 cups (240 g) slivered almonds

1 Tbsp. freshly-ground flaxseed per portion

1/4 cup (50 g) dried cranberries per portion

Milk to taste

Preheat the oven to 190 C (375 F). Combine the oats, sunflower seeds, we olive mission olive oil and honey in a large baking tray. Sprinkle the sesame seeds over the mix.

Bake uncovered in the oven. Mix every five minutes in a convection oven or every 20 minutes in a regular oven. When the contents start to brown evenly, add the almonds and keep baking until everything is well-browned.

Remove the mixture from the oven and let it cool completely before pouring into airtight glass or metal containers. Add the flaxseed, cranberries and milk to each bowl when serving.

Tags: dried cranberries, flaxseed, honey, milk, olive oil, rolled oats, sesame seeds, slivered almonds, sunflower seeds
Posted in Breakfast, HEART HEALTHY, Recipes, Side Dish, Uncategorized | No Comments »

Fried Green Tomatoes

Thursday, February 25th, 2010

INGREDIENTS

3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

METHOD

1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.

2 Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.

Tags: eggs, Frantoio, milk, tomato
Posted in Entree, Recipes, Side Dish | No Comments »

Olive Oil Gelato with Balsamic Strawberries

Monday, January 25th, 2010

This recipe showcases olive oil in an unlikely form—Italian gelato. Just before serving, the gelato is topped with fresh strawberries macerated in balsamic vinegar, a classic pairing in Italy. Serve this gelato to your guests, and let them guess what makes the taste so intriguing!
Ingredients:

3 cups milk
1 cup heavy cream
6 egg yolks
1 cup sugar
2/3 cup Pasolivo Olio Nuevo extra-virgin olive oil
2 pints strawberries, hulled and quartered
2 Tbs. We Olive aged balsamic vinegar

Directions:
In a saucepan over medium heat, whisk together the milk and cream. Cook until bubbles form around the edges of the pan.

Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium-high speed until thick and tripled in volume, about 5 minutes. Reduce the speed to medium-low, slowly drizzle in the olive oil and beat until combined, stopping the mixer occasionally to scrape down the sides of the bowl.

Slowly add 2 cups of the hot milk mixture, 1/4 cup at a time, beating until just combined. Slowly pour the yolk mixture back into the saucepan, whisking with a handheld whisk until combined. Place the pan over medium-low heat and cook, whisking constantly, until the mixture coats the back of a spoon and a candy thermometer registers 175°F, about 15 minutes.

Strain the custard through a fine-mesh sieve into a bowl. Place the bowl in a larger one partially filled with ice water and cool the custard to room temperature, stirring occasionally. Cover with plastic wrap and refrigerate until cold, about 2 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the gelato to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

One hour before serving, prepare the strawberries: In a bowl, combine the strawberries with the balsamic vinegar. Cover with plastic wrap and refrigerate until ready to serve.

To serve, scoop the gelato into individual bowls and top each with 1/4 cup of the strawberries with their juices. Serve immediately. Serves 8 to 10.

Inspired by a recipe from The Babbo Cookbook, by Mario Batali (Clarkson Potter, 2002).

Tags: balsamic vinegar, cream, eggs, milk, Olio Nuovo, Pasolivo, strawberries, sugar
Posted in Dessert, Recipes | No Comments »

Olive Oil Cake

Monday, January 25th, 2010

Adapted from Cat Cora’s Ladi Tourta recipe
Ingredients

3 large eggs, beaten
2 cups granulated sugar
10 ounces We Olive Arbequina extra-virgin olive oil
10 ounces milk
2 ounces Triple sec
2 ounces fresh-squeezed orange juice
zest of 1 lemon
2 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
Powdered sugar, for garnish

Directions
Preheat oven to 350 degrees F. Grease a 10-inch cake pan with olive oil.
In a large bowl, whisk together the eggs, sugar, olive oil, milk, Triple sec, orange juice, and zest. Sift together the flour, baking soda, baking powder, and salt. Mix the dry mixture into the wet mixture. Whisk until well blended (the batter will be thin.)
Pour the mixture into the oiled cake pan. Bake for 1 hour. Place on a rack to cool. Run a knife around the edges and place it on a plate. Sprinkle with powdered sugar and serve.

Tags: Arbequina, lemon, milk, orange juice, sugar, Triple Sec
Posted in Baking, Dessert, Recipes | No Comments »

Sweet Olive Oil Quick Bread

Friday, March 27th, 2009

Extra-virgin olive oil is the secret ingredient in this moist, dense, lightly sweet cake. Perfect as an afternoon snack or for breakfast with a cup of fluffy cappuccino.

INGREDIENTS:
2 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 cup sugar
2 eggs, lightly beaten
3/4 cup milk
1/2 cup Adobe Springs extra-virgin olive oil
1/2 cup unsulfured sultana raisins
grated zest of 1 lemon
unsalted butter for loaf pan
1/4 cup pine nuts

DIRECTIONS:
Preheat oven to 350°F.

In a mixing bowl, stir together the flour, baking powder, and salt. Stir in the sugar. Add the eggs, milk, and olive oil, and beat well.

Toss the raisins in a little flour to coat them lightly. Add the raisins and lemon zest to the flour and egg mixture and stir to distribute evenly.

Butter and flour a loaf pan. Transfer the batter into the pan and smooth the surface. Sprinkle the top with pine nuts. Bake for 55 mintues, or until a thin skewer inserted in the center comes out dry. Let cool for a few minutes. Unmold and cool on a rack.

Epicurious | June 1998 • by Viana La Place • Desserts and Sweet Snacks

Tags: eggs, lemon, milk, pine nuts, raisins, sugar
Posted in Baking, Recipes, Side Dish, Vegetarian | No Comments »

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