OLIVE OIL WITH LEMON RECIPES
LEMON OLIVE OIL CAKE RECIPE | FOOD NETWORK KITCHEN | FOOD ...
Provided by Food Network Kitchen
Categories dessert
Total Time 2 hours 0 minutes
Prep Time 1 hours 10 minutes
Cook Time 50 minutes
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper. Coat the parchment with cooking spray.
- Thinly slice 2 lemons and remove the seeds; set aside for topping. Grate the zest of 2 lemons. Squeeze enough of the lemons to measure 1/2 cup juice.
- Whisk the flour, baking powder and salt in a medium bowl. Beat 1 cup granulated sugar, the olive oil, eggs, lemon zest, 1/4 cup lemon juice and the vanilla in a large bowl with a mixer on medium-high speed until combined and creamy, about 2 minutes. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the milk. Increase the mixer speed to medium high and beat until combined, about 1 minute.
- Pour the batter into the prepared loaf pan and bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Transfer to a rack and let cool 40 minutes in the pan, then remove to the rack to cool completely.
- Meanwhile, make the topping: Put the lemon slices in a small saucepan and cover with water. Bring to a boil, then drain. Return the lemon slices to the saucepan and repeat the boiling process two more times. Return the lemon slices to the saucepan and add 1 cup water, the remaining 3/4 cup granulated sugar and 2 tablespoons lemon juice. Bring to a boil, then reduce the heat so the liquid gently simmers; cook until the liquid is syrupy and the lemon slices are tender and translucent, about 15 minutes. Let cool completely.
- Make the glaze: Combine the confectioners' sugar and 1 tablespoon lemon juice in a bowl until smooth, adding the remaining 1 tablespoon lemon juice if the glaze is too thick. Spoon the glaze over the cake, letting it drip down the sides. Remove the candied lemon slices from the syrup, letting the excess drip back into the saucepan. Arrange on top of the cake.
OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON ...
Provided by Food Network
Categories side-dish
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 5 to 6 cups roasted cauliflower florets, 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees F.
- Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.
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This easy and unusual courgette salad looks beautiful and makes a lovely little side dish
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Total Time 15 minutes
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Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet
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- Deseed a red chilli and chop finely. Finely chop ½ a clove of garlic and sprinkle the chilli and garlic evenly from a height over the courgettes. (Add to your own taste, but just remember that when the chilli and garlic mix with the olive oil and lemon juice the heat and flavours are lessened.)
- Tear over a handful of fresh mint and drizzle with good extra virgin olive oil and a squeeze of lemon. I've even been known to throw in some blanched broad beans or raw peas if I can get any. This salad is always a real treat.
- P.S. If you find yourself with leftovers, try baking any fish fillets (cod, haddock or bass for example) on top of the courgettes. Lovely with steamed rice and seasoned yoghurt. Very fresh and good for you.
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ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE ...
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Reviews 4.8
Total Time 10 minutes
Category appetizer
Cuisine italian
Reviews 4.8
Total Time 10 minutes
Category appetizer
Cuisine italian
- In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.
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OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON ...
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Reviews 5
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Total Time 15 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet
Calories 53 calories per serving
- This is quite an unusual salad and terribly simple to make. It's great because it's a nice little side dish that will go with things like mozzarella, goat's cheese, cured meats, grilled or barbecued white fish like cod or haddock, even things like chicken or pork. Use courgettes when at their best (nice and firm and not too big).
- Slice 4 courgettes lengthways as thin as you can (use a mandolin if you have one). Grill on a red-hot griddle pan, or on the barbecue, until lightly charred on each side. Scatter the slices over a large plate, making sure you don't sit them on top of each other otherwise they'll steam and go a bit limp, and there's nothing worse than limp courgettes, I can tell you. While they're still warmish, sprinkle them with a little sea salt and freshly ground black pepper.
- Deseed a red chilli and chop finely. Finely chop ½ a clove of garlic and sprinkle the chilli and garlic evenly from a height over the courgettes. (Add to your own taste, but just remember that when the chilli and garlic mix with the olive oil and lemon juice the heat and flavours are lessened.)
- Tear over a handful of fresh mint and drizzle with good extra virgin olive oil and a squeeze of lemon. I've even been known to throw in some blanched broad beans or raw peas if I can get any. This salad is always a real treat.
- P.S. If you find yourself with leftovers, try baking any fish fillets (cod, haddock or bass for example) on top of the courgettes. Lovely with steamed rice and seasoned yoghurt. Very fresh and good for you.
See details
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