Serves 8-10 This cake is delicious with or without the blueberries, served alongside a cup of tea or dressed up with some ice cream and fresh berries on the side.Ingredients 2 eggs 3/4 cup unrefined cane sugar 1/2 cup olive oil 3/4 cup milk zest of 2 lemons 1 cup all-purpose flour 1/4 cup oat flour 1/3 cup almond flour 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 rounded cup of fresh blueberries 1 Tbsp of Blueberry Balsamic for drizzling Method Of Prep Preheat the oven to 350F. Grease a 9-inch springform pan and set aside....
Yields 20 ServingsClick here for the video recipe!Ingredients 3 heads of garlic, peeled 4-5 cups of Olive Oil 1 lemon, freshly juiced 1 teaspoon of salt (or to taste) Instructions Before you start, ensure that all ingredients are at room temperature for a more reliable outcome. Also if you are using a large food processor make sure you use at least 3 heads of garlic otherwise smaller quantities of garlic may be reached by the blades. Add the garlic and salt in the food processor and run for 10-20 seconds. Stop processor, scrap garlic down the sides, then run the...
Watch Instructional Video HereThis is another delicious old-world salad that really goes well with just about any chicken, fish, beef or lamb entrée you are serving. It has many of the same ingredients (and flavor) as Lebanese Tabouli but without all the effort of having to clean all the parsley that is needed for Tabouli. Just like making Tabouli, chopping all the ingredients by hand makes a huge difference in the end product.Although this salad is less time-consuming than Tabouli the trade-off is it is best enjoyed right after its made. If there is any leftover Fattoush, the pocket bread...
Ingredients 3 Medium to Large Heads of Fennel 2 Large sweet Onions 2 Large Bulbs of Garlic Roasted ½ Cup Fresh Basil ¾ Cup Grated Parmesan Cheese – preferably 24 month 2 Tablespoons Fennel Seed toasted and ground in a spice mill or coffee bean grinder or, 2 teaspoons fennel pollen O’Live A Little’s Sicilian Extra Virgin Olive Oil Salt and pepper to taste Method Of Prep Chop fennel and onions into approx. 1” pcs. (Keep them separate as they can take varying times to roast). Toss with the olive oil to coat well. Spread out (separately) in one layer...
Made with O’Live A Little’s Black Pepper Extra Virgin Olive Oil This soup can be served hot or cold. If you plan to chill it, make it early so the flavors meld together in the refrigerator. If you cannot find fresh peas, high-quality frozen peas work just fine. The Black Pepper Olive blends with the refreshing green peas and mint to make a deliciously bright flavor! Ingredients 4 Tablespoons O’Live A Little’s Black Pepper Extra Virgin Olive Oil 2 Cups chopped leeks, white and light green parts only 1 Cup chopped sweet onion 3 Cups Chicken Stock 2 ten-ounce packages...
Tips, tricks, and a brief history of giving – one of the earliest human endeavorsEver wonder where the tradition of gift-giving originated? Many might suspect that it dates back to the first Christmas when the three wise men brought gifts of Frankincense, Gold, and Myrrh as presents for baby Jesus in the manger. In reality, the practice of gifting dates back even further to the earliest days of mankind – before civilization! Apparently, our earliest ancestors hunted, gathered, and gave each other gifts.Scientific evidence shows that cavemen frequently gave gifts to others in their prehistoric society, known as clans. Granted, they...
