jaen

Posts in : Ingredients Extra Virgin Olive Oil

  • Omurice



    image


    Print Recipe


    Omurice

    Course ご飯
    Cuisine Japanese

    Prep Time 35 minutes

    Servings


    Ingredients

    Course ご飯
    Cuisine Japanese

    Prep Time 35 minutes

    Servings


    Ingredients


    Instructions
    1. Add the eggs, cream and salt to a bowl and beat until the whites and yolks are well combined.

    2. Add the LovOlio Extra Virgin Olive oil to a nonstick frying pan, then add the onions, carrots and garlic.

    3. Sauté over medium heat until the carrots are tender. Turn the heat up to high, add the chicken and continue sautéing until the chicken has warmed up.

    4. Add the rice to the pan, and use a spatula to break up the clumps and combine evenly.

    5. Add the ketchup and stir-fry until everything is well combined.

    6. Taste the rice and season with salt and pepper to taste. Mound the rice on a plate, then put the pan back on the heat.

    7. Pour the egg mixture into the pan. Use a spatula to gently stir up the curds a few times, but stop stirring just before there isn't enough liquid left to spread out across the pan. Cover the pan with a lid and turn down the heat to medium low. The eggs are done when they aren't runny anymore, but the top surface still appears wet.

    8. If you use a glass lid, the egg should be done when the glass is hot to the touch. Slide the egg out of the pan and onto the rice. Garnish with ketchup and parsley to serve.


    Share this Recipe

    View more

  • Tomato and Avocado Tartare



    image
    Print Recipe
     Tomato and Avocado Tartare
    Course 前菜
    Cuisine Mexican
    Prep Time 40 minutes
    Servings
    Ingredients
    Course 前菜
    Cuisine Mexican
    Prep Time 40 minutes
    Servings
    Ingredients
    Instructions
    1. Cut 2 avocados into small cubes and mix with lemon juice.
    2. Blanch the tomatoes, peel and cut into small cubes. Cut the onion into small pieces.
    3. Place the diced tomatoes and onion in a colander, sprinkle with salt and let drain for 15 minutes.
    4. Mix the avocado cubes, tomatoes, pine nuts and onion in a bowl. Sprinkle with 3 table spoons olive oil and 1 table spoon Vinegar.
    5. Divide among 4 glasses or ramekins refrigerate.
    6. To serve, unmold on plates, garnish with shavings parmesan
    Share this Recipe
    View more

  • Pasta Shell Salad with Tuna and Peppers



    image
    Print Recipe
     Pasta Shell Salad with Tuna and Peppers
    Prep Time 35 minutes
    Cook Time 20 minutes
    Servings
    Ingredients
    Prep Time 35 minutes
    Cook Time 20 minutes
    Servings
    Ingredients
    Instructions
    1. Cook pasta shells in plenty of boiling salted water until just tender. Drain and refresh in cold water.
    2. Transfer to a bowl. Mix the pepper, spring onions, tuna chunks and fennel shavings with the olive oil. Spoon the mustard into a bowl and add the crème fraîche, lemon juice and seasoning. Mix well, then pour over the pasta and toss well to coat. Serve decorated with fennel fronds.
    Share this Recipe
    View more

  • Chunky white fish with garlic, lemon and olive oil


    • Posted by elimam
    • Comments Off on Chunky white fish with garlic, lemon and olive oil
    • in Uncategorized

    image
    Print Recipe
     Chunky white fish with garlic, lemon and olive oil
    Prep Time 20 minutes
    Cook Time 25 minutes
    Servings
    people
    Ingredients
    Prep Time 20 minutes
    Cook Time 25 minutes
    Servings
    people
    Ingredients
    Instructions
    1. Cook potatoes in lightly salted boiling water until just tender. Drain, and when cool enough to handle, peel off skins with your fingers. Reserve potatoes in the pan with a clean t-towel tucked over to keep them warm.
    2. At the same time, make the extra virgin olive oil dressing for the fish. Chop parsley, garlic and lemon zest together. Transfer to a small bowl and stir in 3 tablespoons extra virgin olive oil and lemon juice. Reserve
    3. Add 2 tablespoons extra virgin olive oil to a hot pan. Season fish on both sides with salt and pepper, then fry fish steaks skin side down until you can see the fish is cooked half way up the side of the flesh. Turn over and cook the other side - so cooked levels just meet.
    4. Transfer to serving plates flesh side up. Spoon parsley and extra virgin olive oil dressing along the length of each steak. Add a few new potatoes lightly trickled with 1 tablespoon extra virgin olive oil and a mixed frilly leaf salad, also lightly dressed with remaining extra virgin olive oil and lemon juice.
    Share this Recipe
    View more

Top