Posts in : Ingredients olive oil

• 

  Orange Hummus

  
  
  • Posted by elimam
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  Orange Hummus
  

  

  Course

  appetizer

  Cuisine

  Moroccan

  Prep Time

  5 minutes

  Cook Time

  160 minutes

  Servings

  cups

  
  Ingredients

  • 2 cups canned garbanzo beans drained
  • 1/3 cup tahini (sesame-seed paste)
  • 3 tablespoons marmalade
  • 3 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1/8 teaspoon ground cumin

  Course appetizer Cuisine Moroccan Prep Time 5 minutes Cook Time 160 minutes Servings cups Ingredients 2 cups canned garbanzo beans drained 1/3 cup tahini (sesame-seed paste) 3 tablespoons marmalade 3 tablespoons olive oil 1 teaspoon minced garlic 1/8 teaspoon ground cumin

  
  Instructions

  1. Place all ingredients in blender or food processor container and process on slow to medium speed until all ingredients are pureed.
     

  2. Cover and refrigerate for several hours to allow flavors to blend.

  3. Remove from refrigerator 15 to 30 minutes before serving.

  4. Drizzle with additional olive oil if desired. Serve with pita chips, sesame crackers or cut fresh vegetables.

  
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• 

  Lemon olive oil cake

  
  
  • Posted by elimam
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  Lemon olive oil cake

  

  Prep Time

  15 minutes

  Cook Time

  60 minutes

  Servings

  people

  Ingredients

  • 275g caster sugar
  • 3 medium eggs
  • 1 ½ unwaxed lemons zested and juiced
  • 120ml extra virgin olive oil
  • 100ml milk
  • 275g plain flour sieved
  • 1 tablespoon baking powder sieved
  • 1 pack fondant icing

  Prep Time 15 minutes Cook Time 60 minutes Servings people Ingredients 275g caster sugar 3 medium eggs 1 ½ unwaxed lemons zested and juiced 120ml extra virgin olive oil 100ml milk 275g plain flour sieved 1 tablespoon baking powder sieved 1 pack fondant icing

  Instructions

  1. Preheat the oven to 180 C / Gas 4. Line the bases of two 24cm cake tins with parchment paper.
  2. Whisk 275g sugar and eggs together until fluffy and pale. Add the lemon zest and juice from 1 1/2 lemons. Stir in olive oil and milk. Fold in the flour and baking powder. Carefully divide mix between the two tins and smooth over tops.
  3. Bake for around 45 minutes or until tops are firm and a skewer inserted in the middle comes out clean. Leave to cool in the tin, then turn out onto a wire rack.
  4. Roll out fondant thinly on a worktop dusted with icing sugar, then cut out a circle to fit the top of the cake.
  5. For the decoration, place the 1 tablespoon sugar and lemon zest from 2 lemons in a pan and heat gently until sugar caramelises and coats zest. Remove from pan and leave to cool and become crunchy.
  6. To assemble cake, spread one cake with lemon curd, generously. Place other cake on top. Finish with the circle of fondant icing, and perch the crunchy caramelised zest in the middle.

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