Recipes - seasoned oils
- Lasagne with Gea Extra Virgin olive oil with basil
- Piquant salad with beans and Gea flaming oil
- Vegetable risotto with Gea Sunflower oil with mushrooms
- Rocket salad with Gea Extra Virgin olive oil with herbs
- Tasty kebabs with Gea Piquant oil
- Fillet of plaice with Gea Extra Virgin olive oil with truffles
- Leak & Potato soup with Gea Extra Virgin olive oil with garlic
Lasagne with Gea Extra Virgin olive oil with basil
Ingredients:
400g chicken/beef,
6 oz chopped onions,
6 tablespoons Gea Extra Virgin olive oil with basil
salt,
100g tomato sauce,
120g grated Parmesan cheese,
320g Lasagne pasta
White Sauce:
100g margarine, 100g white flour, 4dl milk, 4dl fresh cream, salt, pepper and nutmeg
Cooking instructions:
Soften Lasagne in hot water while you prepare the dish.
White sauce: Melt margarine on a low heat, add flour. Mix. Add boiled milk to the mixture gradually and cook for 10 minutes while stirring. Add salt, pepper and nutmeg.
Using Gea Extra Virgin olive oil with basil, fry the chopped onions and add salt ground meat. Add tomato sauce.
Baste lasagne dish with margarine. With a spoon cover the bottom of the dish with one layer of the meat mixture. Cover with one layer of lasagne pasta. Cover with one layer of white sauce and grated cheese. Repeat 2-4 times depending on size of dish ending always with the white sauce and grated cheese on top.
Preheat oven at 160 ºC. Bake for approximately 40 minutes. Let cool slightly before serving.
Piquant salad with beans and Gea flaming oil
Ingredients:
200g kidney beans,
200g sweet corn,
200g cheese,
200g gherkins,
Gea Salad oil,
1 ½ dl vinegar and water,
2 boiled eggs,
Salt,
Mustard,
1 bay leaf,
Gea flaming oil
Cooking instructions:
Wash the beans and leave in water over night.
The next day, add salt and cook the beans in a pot with a bay leaf. Chop cheese and gherkins into cubes.
Dressing: Mix Gea Salad oil, vinegar, mustard andGea flaming oil together as desired.
Pour dressing on the cooked beans, corn, gherkins and cheese. Put in fridge to cool.
When salad mixture is cool; serve with fresh peppers of your choice, tomatoes, sliced egg and parsley.
Vegetable risotto with Gea Sunflower oil with mushrooms
Ingredients:
4 tablespoons Gea extra sunflower oil,
300g rice,
1 onion,
100g mushrooms,
1 carrot,
1 courgette,
1 yellow/green/ red pepper,
Sweet corn,
3 cloves of garlic,
1 dl white wine,
Water/Soup for cooking,
1 cube of vegetable stock,
Salt, Pepper
Gea sunflower oil with mushrooms
Cooking instructions:
Thinly slice mushrooms. Cut the vegetables into small chunks. Chop the onion and parsley.
Fry the chopped onion in Gea extra sunflower oil until light brown. Add sliced mushrooms, courgette, carrot, garlic, sliced pepper and corn.
Add un-cooked rice and vegetable stock to the cooked vegetables. Add the wine and fry on a low heat for 5 minutes. Add water gradually to the mixture until the rice is fully cooked.
When the rice is ready to eat; add salt, pepper and chopped parsley and mix together.
Drizzle with 2 tablespoons of Gea sunflower oil with mushrooms and serve.
Rocket salad with Gea Extra Virgin olive oil with herbs
Ingredients:
240g rocket,
320g tomatoes,
2 cloves of garlic,
Gea Extra Virgin olive oil with herbs
1 ½ dl white wine vinegar (diluted with water as desired),
Salt, Pepper,Tarragon
Cooking instructions:
Wash the rocket in fresh water and dry.
Slice the tomatoes and add Gea Extra Virgin olive oil with herbs, salt, pepper and tarragon as desired.
Spoon, delicately, onto a bed of rocket.
Drizzle with vinegar and, for a better taste, sprinkle with grated cheese and serve.Tasty kebabs with Gea Piquant oil
Ingredients:
Kebabs:
6 tablespoons Gea sesame oil,
300g pork steak,
300g chicken breast,
16 mushrooms,
1 onion,
1 large green pepper,
Salt, Garlic,
Gea piquant oil
Rice:
300g brown rice,
2 Tomatoes,
1 Onion, 3 cloves of garlic,
1 bunch of parsley
Cooking instructions:
Slice the meat in equal sized cubes. Sprinkle with salt and garlic. Chop pepper and onion into chunks.
Wash the mushrooms, boil the rice and cut tomatoes into small cubes.
Form kebabs with the meat, pepper and onion and fry in hot oil on all four sides.
Fry the chopped onion until light brown and then add the boiled rice, garlic, tomato and parsley.
Mix altogether for a few minutes on a low heat. When ready to serve, add Gea piquant oil drops to the rice and serve with the prepared skewered kebabs.
Fillet of plaice with Gea Extra Virgin olive oil with truffles
Ingredients:
8 small fillets of plaice,
1 large clove of garlic,
1 tablespoon white flour,
1 dl white wine,
3 dl fresh cream,
salt, pepper
Gea extra vegetable oil,
Gea Extra Virgin olive oil with truffles
Cooking instructions:
Rub salt and garlic onto the fish with vigour. Fry in hot Gea extra vegetable oil. Using the left over oil, fry, on a low heat, the flour, wine and cream to make a rich sauce. Add Gea Extra Virgin olive oil with truffles gradually along with other spices as desired.
Serve with crispy salad drizzled in any Gea oil of your choice.
Leak & Potato soup with Gea Extra Virgin olive oil with garlic
Ingredients:
3 leeks,
1 Litre of water/Vegetable soup,
1 bunch of chives,
3 large potatoes - sliced,
100g of cheese of choice (parmesan, cheddar etc),
Salt, Pepper,
Gea Extra Virgin olive oil with garlic,
3 Lovage leaves if desired
Cooking Instructions:
Wash leeks well and dry. Cut leeks into ½ cm rings and boil in water/vegetable soup with potatoes. Flavour with salt, pepper and nutmeg as desired. Bring to boil and simmer until softened and fully cooked. Before serving add Gea Extra Virgin olive oil with garlic, cheese and chopped chives.