Spring Linguine

Serves: 4

Ingredients
250 g linguine, cooked al dente
Saint Sebastian Bay Extra Virgin Olive Oil for drizzling
400 g baby marrows, sliced on the diagonal
Greenleaf Extra Virgin Olive Oil
200 g fresh or frozen peas
200 g baby asparagus spears or fine green beans
Handful of mint leaves, chopped
1 fat garlic clove, crushed
Juice and zest of 1 large lemon
Freshly ground salt and pepper to taste
100 g chevin or feta, crumbled

Method:
Toss cooked linguine with a drizzle of Saint Sebastian Bay Olive Oil to prevent sticking.

Salt the sliced baby marrows and allow to stand for 5 minutes, then lightly drizzle with Greenleaf olive oil. Preheat a griddle pan. Grill marrows until charred on both sides. Set aside.

Pour boiling water over the asparagus and peas and leave for 5 minutes. Refresh with ice cold water. Set aside.

Gently combine the linguine, grilled baby marrows, blanched peas and asparagus together with the mint, garlic, lemon juice, zest and chevin. Season well with salt and pepper.

Serve at room temperature drizzled with flavourful Saint Sebastian Bay olive oil.

For a low carb option: Replace linguine with raw spiralised marrows.

Olive & Rosemary Focaccia

Makes: 2

Ingredients:
600 g (4 cups) cake flour
2 tsp (10 ml) salt
2 tsp (10 ml) instant dry yeast
2 tsp (10 ml) sugar
2 Tbsp (30 ml) Greenleaf Extra Virgin Olive Oil
+- 400 ml lukewarm water
Topping
Greenleaf Extra Virgin Olive Oil
2 garlic cloves, crushed
Coarse salt
6 sprigs rosemary
1 doy packet pitted Calamata olives, halved

Method:
Combine dry ingredients into a large bowl. Add the oil and enough water until the dry ingredients come together then turn out onto a floured surface and lightly knead for 5 minutes (to simply redistribute the yeast). If too sticky add more flour.

Place into a large clean greased bowl and cover with cling wrap. Leave in a warm place to double its size.

Divide the dough into 2 equal pieces and knock them down gently on 2 greased baking trays to form flattish round breads. Push your fingertips into the dough to form dents.

Paint both with Greenleaf olive oil and crushed garlic. Sprinkle with olives, rosemary leaves and coarse salt. Season with a bit of pepper. Cover with clean tea towels and allow to proof while preheating the oven.

Preheat the oven to 180°C.

Bake for 25 minutes.

Serve warm with Saint Sebastian Bay Extra Virgin Olive Oil & Balsamic Vinegar for dipping.

Lemon & Olive Oil Cakes with lemon and cardamom syrup, crème fraiche and pistachios

Makes: 12

Ingredients:
Syrup:
juice and zest of 3 lemons
300 ml water
250 ml castor sugar
10 cardamom pods, squashed to expose seeds

Cakes:
½ c (125 ml) Greenleaf Extra Virgin Olive Oil
¼ c (60 ml) milk
¼ c (60 ml) water
3 large eggs
1 c (250 ml) castor sugar
½ tsp (2.5 ml) vanilla paste
zest of 1 lemon
1 ½ c (375 ml) cake flour
1 Tbsp (15 ml) baking powder
2 ml salt

To serve:
250 ml crème fraiche
100 g pistachios, removed from shells

Method:
Preheat the oven to 180°C (non-fan assisted).
Add all the syrup ingredients to a small pot and heat gently until sugar dissolves. Simmer for 15 – 20 minutes until slightly reduced. It is not a thick syrup. Remove cardamom pods.

Lightly grease 12 mini loaf tins or use a muffin tray.

In a small pot, heat the olive oil, milk and water together until warm (not boiling).

In a large bowl, whisk the eggs and sugar until light and creamy. Add the vanilla and zest.

Sift the cake flour, baking powder and salt into the egg mixture and add the warm olive oil mixture. Use a spatula to fold ingredients together until it becomes a smooth batter.

Pour batter halfway into the mini loaf tins or muffin tray and bake for 15 minutes.

Prick holes immediately into the cakes using a fork and pour the hot syrup over each cake. Allow syrup to soak into the cakes for +- 20 minutes in the tins. Remove from tins and cool completely on a wire rack.

Blanch the pistachio nuts, roast in the oven for 5 minutes to dry out and bring out the flavour. Roughly chop.

To serve: Top the syrup soaked cakes with crème fraiche and pistachios. Garnish with more lemon zest.

Pasta with Roasted Garlic and Olive Oil Sauce

Ingredients:

  • 450 g dried linguine
  • 1/4 cup Saint Sebastian Bay Extra Virgin Olive Oil
  • 1 head roasted garlic, cloves squeezed out
  • 1 cup roasted cauliflower
  • 1 cup shiitake mushrooms
  • 1 cup blanched green beans
  • Salt and freshly grated black pepper, to taste
  • 1/3 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 1/2 cup grated Parmigiano Reggiano, as desired, optional

In a large saucepan, cook pasta in salted water until al dente. Strain in a colander, reserving about 1/2 cups of the pasta water and set both the pasta and water aside. While pasta is cooking, heat the olive oil in a large skillet over low heat. Add the roasted garlic, cauliflower, mushrooms and green beans. Season with salt and pepper. When the pasta is al dente and has been drained, add it to the skillet along with pasta water and the parsley, and basil. Toss to Combine. Add the grated cheese to taste.

Traditional Basil Pesto

Ingredients:

  • 2 small garlic cloves
  • 50g pine nuts, toasted
  • 3 cups basil leaves, chopped
  • 40g parmesan, finely grated
  • 1 cup Saint Sebastian Bay Extra Virgin Olive Oil

Pound garlic, pine nuts and a pinch of sea salt in a mortar and pestle. Remove the mixture and set aside. Add the basil and pound until chopped. Return the ground pine nuts and add the parmesan to the mixture. Gradually add the oil, gently pounding and stirring to combine. Season to taste with sea salt.

Olive Oil Ice Cream

Ingredients:

  • 3 egg yolks
  • 1 whole egg
  • 1 cup heavy cream
  • 1 1/2 cups milk
  • 1/2 cup sugar
  • 1/2 cup Saint Sebastian Bay Extra Virgin Olive Oil
  • 1 teaspoon vanilla extract
  • pinch sea salt

Whisk together the egg yolks and whole egg in a small bowl. Place the heavy cream, milk, sugar, olive oil, vanilla and salt in a saucepan and bring to a simmer, stirring to dissolve the sugar. Add a bit of the warm milk into the egg yolks in a thin stream, stirring to combine, then add the egg yolk mixture back into the saucepan. Cook the mixture over low heat, stirring constantly, until thick enough to coat the back of a spoon (do not boil or it will curdle). Refrigerate until thoroughly chilled, at least 3 to 4 hours or over night. Whisk the chilled custard until well combined, then pour into your ice cream machine and churn according to the manufacturer’s directions. Store in the freezer.

Olive Oil And Cranberry Bundt Cake

Ingredients:

  • 6 egg whites
  • 2 cups white sugar
  • 1 cup Saint Sebastian Bay Extra Virgin Olive Oil
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1 cup buttermilk
  • 1 cup chopped cranberries

Preheat oven to 175 degrees C. Spray a 20 cm Bundt pan with cooking spray, and dust with flour. In a bowl, beat the egg whites until stiff. Beat in the sugar until fluffy. Mix in the olive oil. In a separate bowl, mix the flour, baking soda, salt, cinnamon, and cloves. Alternately mix the egg white mixture and the buttermilk into the flour mixture until smooth. Fold in the cranberries. Transfer the mixture to the prepared Bundt pan. Bake for 1 hour in the preheated oven, until a knife inserted in the cake comes out clean.

Italian Dipping Oil

Ingredients:

  • 1/2 cup Saint Sebastian Bay Extra Virgin Olive Oil
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary, crumbled
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt

Combine extra virgin olive oil with remaining ingredients in a jar with a lid. Shake well. Pour into saucers. Use as a dip for crusty bread slices.

Pinenut Olive Oil Bread

Ingredients:

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup white sugar
  • 1/2 cup pinenuts
  • 1/4 cup fresh thyme, chopped finely
  • Zest of one lemon (about 1 tablespoon)
  • 2 eggs
  • 3/4 cup Riesling wine (or apple juice)
  • 1/2 cup Saint Sebastian Bay Extra Virgin Olive Oil

In a dry sauté pan over medium to low heat, toast the pinenuts. Watch them closely as they burn easily. Set aside to cool slightly. Using a zester, zest the lemon. Try to zest only the yellow part of the peel; the white membrane is very bitter. Remove thyme leaves from their stems. Discard stems and chop up the leaves. Preheat oven to 170 degrees. Spray a loaf pan with olive oil cooking spray. In a bowl, mix the flour, baking powder, salt, sugar, thyme, lemon zest, and toasted pinenuts. In another bowl, whisk together the eggs, wine, and olive oil. Stir into the dry ingredients. Put the dough into the prepared loaf pan, and flatten the surface to make the top level. Bake 55 minutes. Remove from pan and let cool on a rack. Great with soup or cheese. Also great as toast for breakfast.