Recipes - other oils
- Salad dressing with macadamia oil
- Refreshing fish salad
- Chicken slices with almond sauce
- Fried apples with vanilla cream
- Pumpkin soup with potatoes
- Salad with sesame
- Almond cream
- Salad with Gorgonzola
- Tagliatelle pasta with pumpkin sprouts
Salad dressing with macadamia oil
Ingredients:
1/3 cup pure GEA macadamia oil,
2 tblsp vinegar,
2 cloves fresh garlic,
1 tsp chopped parsley
Cooking instructions:
Crush garlic and combine all ingredients in a jar and shake well.
Serve on your favourite salad.
Refreshing fish salad
Ingredients:
200 g boiled carrots,
200 g peas,
200 g sour apples,
juice of ½ lemon,
40 g GEA macadamia oil,
4 tbs. balsamic vinegar,
1 sprig of parsley,
1 sprig of tarragon,
salt, pepper,
300 g cooked fish fillet,
capers,
green salad leaves for garnishing.
Cooking instructions:
Drain cooked vegetables and leave to cool. Finely dice the cooked fish fillet and apples. Mix all the ingredients and toss with oil, vinegar and herbs. Place the salad on a bed of washed green salad leaves. Serve chilled.
Chicken slices with almond sauce
Ingredients:
600 g chicken fillet,
40 g GEA macadamia oil,
20 g white flour,
200 ml chicken stock prepared with 40 g butter,
white wine to taste,
100 ml cream,
2 egg yolks,
salt, pepper,
fresh lemon balm,
tarragon to taste,
freshly ground pepper,
40 g GEA almond oil for roasting sliced almonds.
Cooking instructions:
Cut the chicken fillet into slices, sprinkle with salt and pepper, cover in flour and fry in oil. Then place the meat on a paper towel to drain off the excess oil. For the almond sauce, add some flour to the remaining oil in the pan, then add the chicken stock (optional: thicken the stock by adding a mixture of butter and flour to it); add wine, cream, salt, pepper, a sprig of tarragon, lemon balm; finally add the egg yolks while constantly stirring the mixture. Pour the sauce over the chicken slices and sprinkle with almonds roasted in GEA almond oil. Serve with orange wedges, or apple slices fried in butter.
Fried apples with vanilla cream
Ingredients:
Apples
175 ml white wine,
120 g flour,
2 eggs,
1 tsp. GEA macadamia oil,
40 g sugar,
salt
½ kg apples,
icing sugar,
GEA peanut oil
Cream
500 ml milk,
50 ml GEA macadamia oil,
2 eggs,
½ sachet (5 g) vanilla sugar,
20 g cornstarch,
120 g sugar
Preparation of cream:
To make the cream, whisk the egg yolks and half of the sugar; then add oil, vanilla sugar, cornstarch and boiling milk. Cook until the cream thickens. Leave to cool; then mix in the beaten egg whites blended with the other half of the sugar.
Wash and peel the apples, and remove the core. Slice the apples in rings and put them in water with lemon juice to prevent them from oxidizing. To make the batter, mix the milk eggs, flour, half of the sugar and oil together; leave to rest for a while. Dip the apple circles into the batter and fry in hot GEA peanut oil. Place the fried apples on a paper towel to drain, and then sprinkle them with icing sugar. To serve place the apple rings on a plate and pour the prepared cream over them.
Pumpkin soup with potatoes
Ingredients:
600 g pumpkin,
200 g potatoes,
1 onion,
2 cloves of garlic,
2 tbs. GEA almond oil,
1l water or stock,
100 ml cream,
2 tbs. mustard,
juice of ½ lemon,
salt, pepper,
fresh parsley or fennel
Preparation:
Finely dice the onion. Cut pumpkin and potatoes. Fry the onions in oil, add a clove or two of garlic, pumpkin and potatoes, and sauté well. Add water or stock and cook until soft. Blend until smooth. Add cream, salt, mustard, pepper and lemon juice. Finally, add a few drops of GEA almond oil,to the soup and sprinkle with parsley or fennel.
Salad with sesame
Ingredients:
600 g broccoli,
150 g fresh button mushrooms,
juice of ½ lemon,
100 g pepper-stuffed green olives,
10 fresh basil leaves,
20 g butter or margarine,
100 g roasted sesame seeds;
For the salad dressing:
50 ml GEA almond oil
50 ml diluted wine vinegar,
salt, pepper, nutmeg,
1 tsp. mustard
Preparation:
Add salt and vinegar to water and bring to boil. Add the cleaned broccoli, but do not cover the saucepan, otherwise the broccoli will oxidize and change colour. When cooked, put the broccoli in cold water, to which some ice may be added. Then drain well, add the dressing and sprinkle the salad with roasted sesame seeds. Serve chilled with toasted slices of bread, which have been brushed with GEA almond oil.
Almond cream
Ingredients:
0,5 l milk,
1 sachet of vanilla sugar,
5 egg yolks,
20 g cornstarch,
80 g sugar,
6 tbs.GEA almond oil,
200 ml whipped cream,
fresh lemon balm for garnish
Preparation:
Boil the milk. Mix egg yolks and sugar, add vanilla sugar, lemon zest, GEA almond oil, cornstarch and milk. Cook until the cream thickens. When cooled, add whipped cream and divide between glasses. Serve chilled and garnished with whipped cream and lemon balm.
Salad with Gorgonzola
Ingredients:
400 g seasonal lettuce,
100 g radishes,
100 g zucchini,
2 shallots,
400 g Gorgonzola,
3 tbs. cottage cheese,
1 tsp. GEA peanut oil,
2 tbs. balsamic vinegar,
3 tbs. cream,
lemon juice, salt, pepper,
chives or parsley
Preparation:
Cut and wash the lettuce and place in a bowl; wash and finely dice the zucchini and radishes; finely chop the shallots. Mix the zucchini, radishes, lettuce and shallots; sprinkle with crumbled Gorgonzola and cottage cheese. For the dressing, mix GEA peanut oil, balsamic vinegar, cream, lemon juice, salt and pepper. Pour the dressing over the salad. Garnish with chopped chives or parsley. Serve chilled with toasted garlic bread.
Tagliatelle pasta with pumpkin sprouts
Ingredients:
A bunch of pumpkin sprouts,
50 g margarine,
200 ml cream,
juice of ½ lemon,
200 g tagliatelle,
fresh fennel,
salt, pepper,
GEA peanut oil
Preparation:
Roughly chop the pumpkin sprouts. Cook tagliatelle in salted boiling water. Heat the margarine and quickly fry the pumpkin sprouts. Add the cream and cook for a short time; season to taste with salt, pepper and chopped fennel. Add the lemon juice before serving. Pour the sauce over the tagliatelle pasta and add a few drops of GEA peanut oil. Just before serving garnish with the remaining fennel.