by FarmerFi | Feb 20, 2021 | Recipe
Tomato, zucchini, and potato gratin
A summery potato gratin which can be served as a side dish, or a meal in itself.
- 3 tbsp extra-virgin olive oil
- 2 garlic cloves cut in half
- 500 g general purpose potato in 2-3mm slices
- 1 medium zucchini about 250g, in 2-3mm slices
- 2-4 large ripe tomatoes about 350g
- 1/4 teaspoon coarse salt
- Freshly ground pepper
- 1 teaspoon finely chopped fresh thyme
- 50 g grated cheese optional
Preheat oven to 190degC.
Coat a dish, approximately 20x30cm, with 1 tbsp oil, and rub with cut garlic.
Slice potatoes and zucchini into 2-3mm round slices.
Slice tomatoes into 4-5mm slices
Arrange potatoes, zucchini, and tomatoes in overlapping layers in the dish
Season with salt and pepper.
Drizzle with remaining 2 tablespoons oil, and sprinkle with thyme.
Add grated cheese, if using.
Cover with foil and bake until potatoes are tender, 35 to 45 minutes.
Remove foil and continue baking until top is golden brown, about another 25 minutes.
Remove from oven and serve.
by FarmerFi | Feb 2, 2021 | Recipe
Dutch Baby with Berries
Also known as a German Pancake! It's essentially a sweet version of toad in the hole. Often seen using apples, but also fabulous with lots of other fruit. You'll end up with something that's impressively risen and golden brown at the edge, while being fruity and a bit custardy in the middle. Serve with cream, ice cream, creme fraiche… Or just enjoy it on its own!
Prep Time 10 mins
Cook Time 22 mins
- 3 large eggs
- 1/2 teaspoon finely grated lemon zest
- 2 tablespoons sugar
- Pinch of salt
- 90 g all-purpose plain flour (2/3 cup)
- 80 ml milk 2/3 cup
- 2 cups berries eg blackberries, raspberries
- 4 tablespoons extra virgin olive oil EVOO
- Icing sugar for dusting
Preheat the oven to 210°C and place a 10-inch cast-iron skillet containing the 4tbsp olive oil inside to heat up.
In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar and salt until combined.
Add the flour and milk and whisk until smooth.
Take the skillet carefully out of the oven and add the batter.
Pour the fruit over the top, and spread evenly.
Bake in the center of the oven for about 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots.
Remove from the oven and dust the Dutch Baby with icing sugar.
Cut into wedges and serve.
- I think this tastes better with something added to the batter just to give it an extra dimension. This version uses lemon zest, but a teaspoon of vanilla essence and / or a little nutmeg are lovely too. If you don’t have any of these don’t worry – it will still be delicious.
- The quantity of sugar can be varied quite significantly, it’s ok to omit completely, or go up to 5 or 6 tbsp.
- If you have a thermomix the batter can be made by putting all the ingredients in (except the olive oil, fruit, and icing sugar!) and mixing on speed 5 for 20 seconds, or until smooth.
by FarmerFi | Jan 11, 2021 | Recipe
Apricot Cake
A delicious German inspired cake with fresh extra virgin olive oil replacing the traditional butter. It's a great basic recipe and works well with pretty much any fresh fruit, or you can also use canned. Tasmanian Chef Eloise Emmett has developed a fabulous version of this for her new book "The Tasmanian Pantry Cookbook 2" using quince and lavender, which is perfect for a sophisticated morning tea!
- 80 ml extra virgin olive oil (=1/3 cup)
- 80 g raw sugar
- ½ tsp vanilla extract
- 2 large eggs
- 1 tsp lemon zest
- 50 ml soured milk 1 tsp lemon juice or white vinegar + 3tbsp milk
- 160 g self-raising flour
- Pinch of salt
- 10 fresh apricots about 500g, washed, halved, and pitted
Preheat oven to 170degC.
Grease a 20cm square cake tin and line with a strip of baking paper that overhangs the sides (to help remove the cake after baking).
In a large bowl, beat olive oil with the sugar and vanilla.
Beat in the eggs and lemon zest.
Beat in the soured milk (make this up a few minutes in advance).
Add the flour and salt, and beat in until just combined.
Spread the batter into the prepared baking pan.
Place the apricot halves on top, cut side down (4 rows of 5 halves, some slightly overlapping, works well in my tin), and push in a little.
Bake for 40 minutes or until golden brown.
Cool in the tin until firm enough to handle, then lift out using baking paper strip and finish cooling on a wire rack.
by FarmerFi | Oct 28, 2020 | Olive Oil Recipes, Recipe
Asparagus Risotto
The asparagus season is short and intense. Try this recipe if you've overdone it with sauteed and roasted versions of these sensational spears and fancy a change.This recipe was originally developed for Our Coal ValleyPhoto credit: Natalie Mendham
Course Main Course
Cuisine European
- 250 g risotto rice eg. arborio or carnaroli
- 8 tbsp Freshfield Grove extra virgin olive oil – or lemon agrumato olive oil
- 1 onion diced
- 2 cloves of garlic crushed or finely chopped
- 125 ml white wine
- 750 ml stock vegetable or chicken
- 300 – 400 g of asparagus
- 120 g hard cheese finely grated (eg. pecorino)
- 1 tsp lemon zest
Pour 2 tbsp extra virgin olive oil into a large heavy bottomed saucepan and heat over a medium heat.
Dice the onion and cook gently until translucent, about 8-10 minutes.
Add the crushed garlic and rice, cook for 1 minute, stirring frequently.
Add the white wine, stirring occasionally until it’s mostly absorbed.
Add the stock gradually, allowing it to be largely absorbed before adding more. Leave the pan uncovered and stir occasionally.
While the rice is cooking chop the asparagus into approximately 2cm lengths, keeping the tips aside. (If the spears are thick you may want to slice them in half to reduce the cooking time.)
Heat 2 tbsp of extra virgin olive oil in a separate pan with a lid and cook the chopped asparagus stalks over medium heat for approximately 3 minutes. Keep covered and stir occasionally.
Add the asparagus tips to the stalks and cook covered for a further 2 minutes until just tender. Take off the heat and keep warm.
When the rice is cooked (approximately 18-23 minutes) remove it from the heat and season with salt and pepper if required.
Add the remaining 4 tbsp of extra virgin olive oil, lemon zest, grated cheese, and cooked asparagus to the rice.
Cover the pan with a lid and leave to sit for 2 minutes, then uncover and stir the melting cheese and asparagus through the risotto.
Serve into warmed bowls and finish with a drizzle of extra virgin olive oil.
Enjoy with a glass of white wine.
Risotto is a lot more forgiving than you may think! You can get away with adding most of the liquid all at once and stir pretty infrequently, or add it very slowly and stir more for a creamier texture. Keeping the stock at boiling temperature isn’t essential, although it does help keep the temperature more constant while the risotto’s cooking. If you run out of stock before the rice is cooked use a little boiling water to top up.
There are lots of variations on risotto. While asparagus is in season this is one of my favourites, and it’s lovely with the addition of double podded broad beans. For a “straight from the freezer” version it’s hard to beat the Jamie Oliver recipe for pea and prawn risotto. Dried mushrooms are another useful pantry staple for a minimal hassle mushroom risotto.
The flavours here are beautiful finished with a lemon olive oil, but a little extra lemon zest and a spritz of juice work well if you don’t have any.
Risotto is traditionally made with butter, but extra virgin olive oil works just as well, or use a bit of both. If you’re “saving” your premium olive oil then use an everyday one for the cooking parts, and the premium one when you add the cheese at the end – this is where you’ll notice the biggest flavour boost! Keyword agrumato, asparagus, evoo, extra virgin olive oil, lemon agrumato olive oil, olive oil, risotto
by FarmerFi | Jan 11, 2020 | Recipe
Overnight Oatmeal… with olive oil
A healthy make ahead breakfast, to get your day off to a good start and help you feel full for longer, using oats, dried fruit, nuts, and olive oil.
Prep Time 10 mins
Total Time 8 hrs 10 mins
- 1 cup oats
- 1/3 cup dried apricots
- 1/4 cup almonds
- 1 cup milk
- 1 tsp vanilla essence
- 1/4 tsp lemon zest
- tablespoon EVOO to taste about a tablespoon per portion
Chop the fruit and nuts.
Add to oats.
Add milk, vanilla, and lemon zest.
Mix together and leave in the fridge overnight in a sealed container.
- I generally use whole milk, but low fat milk, or almond milk are also great.
- Use any other dried fruits you like, or have hidden in the back of the cupboard.
- Fresh fruit is also lovely, but better added at the time of eating, try grated apple, chopped nectarine, sliced pear…
- Walnuts are great in this too, or try seeds, such as sunflower seed kernels.
- If you don’t have vanilla essence or lemon zest, add a little honey, maple syrup, sugar, or salt to taste.
- This makes 2-3 portions, and keeps in the fridge for three days.
- I usually make it and keep it in a single large container in the fridge, but if you put it into individual jars it’s a great breakfast to grab and go if you’re short of time in the morning!
- I use rolled oats.
- Lemon zest can be frozen, so the next time you’ve got a lemon that’s getting past its best, zest it onto a piece of baking paper, fold to secure, and put it in an airtight bag in the freezer.
