Showing posts with label olives. Show all posts
Showing posts with label olives. Show all posts
Saturday, May 18, 2013
MARINATED OLIVES
Olive oils usually used in cooking food. Considered to be sacred in anointing Kings in Ancient Greece.
Mistaken to be called as vegetables but actually they are fruits. Often to be served in a party as a starter or appetizers or sprinkled over food.
Olives are a party staple and guests will appreciate having to keep on hand for entertaining.
Today I will teach you on how to MARINATE OLIVES:
3 cups mixed olives, rinsed and drained well
1 cup extra-virgin olive oil
4 sprigs fresh thyme
3 sprigs fresh rosemary
1 1/2 tsp. whole fennel seeds
2 strips orange zest
1/4 tsp. crushed red pepper flakes
1 bay leaf
1 clove garlic, slivered
1/4 cup fresh lemon juice
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| Photo credit to FINECOOKING.COM |
- Put the olives in a 1-quarter, in a small saucepan, combine the oil, thyme, rosemary, fennel seeds, zest, red pepper flakes, bay leaf and garlic.
- Heat on very low for 10 minutes.
- Pour the oil and seasonings over the olives.
- Add the lemon juice and close the jar.
- Turn a few times to distribute the seasonings;let cool to room temperature.
- Store in the refrigerator for no longer than 4 days.
- Before serving, bring the olives to room temperature and drain off most of the oil.
- Yield 3 cups.
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| photo credit: DesheBoard via photopin cc |
Saturday, June 16, 2012
PANCAKES with PESTO and OLIVES
- 6 tablespoons ready-made pesto
- 1 red pepper, chopped
- 60 g/1 oz black or green olives, pitted and quartered
- 155 g/5 oz feta cheese, crumbled
Whole-meal pancakes
- 125 g/4 oz tiny pasta shapes, cooked
- 2/3 cup/170 ml/ 5 1/2 fl oz milk
- 1 teaspoon vinegar
- 1 egg, lightly beaten
- 1 cup/155g/5oz whole-meal flour
- 1/4 teaspoon bicarbonate of soda
- pinch sugar
- pinch salt
- 15 g/1/2 oz butter
- To make pancakes, place milk, vinegar and egg in a jug and mix to combine. Sift flour, bicarbonate of soda, sugar, and salt together into a bowl. Make a well in center of flour mixture, pour in milk and mix until smooth. Stir in pasta.
- Melt butter in a frying pan over a low heat, pour in one-sixth of the pancake mixture and cook for 2-3 minutes or until bubbles appear on surface of pancake and base is golden. Turn and cook for 2-3 minutes longer. Remove pancake from pan, set aside and keep warm. Repeat with remaining pancake mixture to make 6 pancakes.
- Spread each pancake with 1 tablespoon pesto, then top with red pepper and olives; scatter with feta cheese. Place pancakes under a preheated hot grill and cook for 3-4 minutes or until cheese softens and starts to brown.
- It makes 6 serving.
