Easter Lemon Olive Oil Ricotta Pancakes

Easter Lemon Olive Oil Ricotta Pancakes

Easter Lemon Olive Oil Ricotta Pancakes

Easter Lemon Olive Oil Ricotta Pancakes

Ingredients :

  • 2 cups flour
  • ¼ cup sugar
  • 1 ½ tsp baking Soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • 1 cup Ricotta Cheese
  • 1 ½ cups full cream milk
  • 1 ½ tsp vanilla
  • 1/3 cup Willow Creek Lemon Flavoured Olive Oil

Toppings :

  1. Easter Eggs
  2. Butter
  3. Powdered Sugar
  4. Maple Syrup

Method:

  1. In a Large Bowl mix together the flour, sugar, baking soda, Baking Powder, and salt.
  2. In a separate bowl whisk the eggs.
  3. Then add the ricotta cheese, milk, and vanilla.
  4. Fold the wet ingredients into the dry ingredients .
  5. Stir until just blended.
  6. Then Stir in the Willow Creek Lemon Flavoured Olive Oil.
  7. Scoop About ¼ cup of batter per pancake onto a preheated pan and bake for approximately 4 mins / 2 mins aside.
Willow Creek blood orange flavoured olive oil

Willow Creek Olive Estate

Lemon Flavoured Extra Virgin Olive Oil

R69.90

The Lemon Flavoured Extra Virgin Olive Oil is a light and refreshing oil. The tangy profile is perfectly balanced with a sweet and zesty undertone.

Karen Vander Merwe

Easter Hot Cross Bun French Toast Bake

Easter Hot Cross Bun French Toast Bake

Easter Hot Cross Bun French Toast Bake 

Ingredients :

  • 6 x Hot Cross Buns
  • 2 x eggs
  • 1 ½ cups of milk
  • 100g melted butter
  • 1 tsp vanilla
  • Willow Creek Basil Flavoured Olive Oil
  • Fresh Basil
  • Fresh Lemon
  • 2 Tblsp Castor sugar
  • ¼ cup Castor Sugar
  • 500 ml Heavy Whipping Cream
  • Powdered sugar/icing sugar
  • Berries
  1. Cut Hot Cross buns into Slices
  2. Mix eggs, milk, melted butter, vanilla, and 1 TBLSP Sugar together.
  3. Dip Bun slices into the egg mixture and transfer to a med-sized oven dish. Cover with the remaining egg mixture and sprinkle with the remaining 1 TBLSP castor sugar.
  4. Bake in a preheated oven at 180’C for approximately 20minutes.
  5. In the meanwhile whip your cream with ¼ cup Castor sugar, 2 TBlSP Willow Creek Basil Flavoured olive Oil a small squeeze of fresh lemon, and a few pieces of chopped up Fresh Basil Leaves.
  6. Remove your Bake from the oven, dust with powdered sugar , top with berries and serve warm alongside the basil Cream mixture and another drizzle of Basil Flavoured Olive Oil.
Willow Creek blood orange flavoured olive oil

Willow Creek Olive Estate

Basil Flavoured Extra Virgin Olive Oil

R69.90

Delicate Extra Virgin Olive Oil with natural Basil flavouring

Karen Vander Merwe

Montagu pistachio, mint and lime pesto served with grilled chicken, fish and boerewors.

Montagu pistachio, mint and lime pesto served with grilled chicken, fish and boerewors.

Home » Archives for Lizelle

Montagu pistachio, mint and lime pesto served with grilled chicken, fish and boerewors.

Pistachio, mint and lime pesto with Willow Creek Olive Estate’s Lemon Flavoured Olive Oil served with grilled chicken, fish, and boerewors.

It goes perfectly with whatever you have planned for this weekend.

Chef Mynhardt

SERVINGS

6-8 people

PREP TIME

15 minutes

COOK TIME

45 minutes

Schiacciata bread with roasted pork and apricots served with a pear tart tatin.

Recipe

INGREDIENTS

Pistachio pesto
  • 200 g Montagu raw pistachio kernels
  • 1 large handful of fresh mint leaves, about 60g
  • Zest and juice of 2 limes
  • 50 g Grated parmesan cheese
  • Willow Creek Lemon flavoured olive oil
  • Salt and pepper to taste
To serve
  • 1 BBQ sauce marinated flattened chicken
  • 3 small sea breams or any other large white fish that can be cooked on the braai, ask your fish monger to gut and scale the fish for you
  • 1 kg Boerewors,

INSTRUCTIONS

Pistachio pesto
  1. Oven Temperature: 180 degrees Celsius
  2. Place the pistachios on a baking tray and toast on 180 degrees Celsius for 5-10 minutes.
  3. Place the pistachios in a food processor and blend until it looks like very fine green breadcrumbs.
  4. Add the mint, lime zest and juice and cheese and blend until combined.
  5. While the machine is running, add some olive oil until it forms a paste. You can add more or less depending on how thick you like your pesto.
  6. Season to taste and keep refrigerated until your meat is ready.
To serve
  1. Grill your chicken, fish and boerewors to your liking.
  2. Serve the pesto with the meats and fish.
  3. The smokey flavour of the meats and fish go very well with the flavour of the pistachio, mint and lime.
Willow Creek blood orange flavoured olive oil

Willow Creek Olive Estate

Lemon Flavoured Extra Virgin Olive Oil

R69.90

The Lemon Flavoured Extra Virgin Olive Oil is a light and refreshing oil. The tangy profile is perfectly balanced with a sweet and zesty undertone.

WILLOW CREEK OLIVE ESTATE

Product Range

Willow Creek Olive Estate strives to be the preferred South African extra virgin olive oil brand by developing a diversified range of quality, ethical and trusted products that promote a healthy lifestyle. Our versatile range of premium olive-based products are constantly evolving to accommodate the culinary and sensory demands of consumers and connoisseurs alike.

Schiacciata bread with roasted pork and apricots served with a pear tart tatin.

Schiacciata bread with roasted pork and apricots served with a pear tart tatin.

Home » Archives for Lizelle

Schiacciata bread with roasted pork and apricots served with a pear tart tatin.

The time when the excitement of the first press is hanging in the air, figs, and pomegranates are ripening on the trees – and you unmistakably know it is Harvest Season!

To celebrate we are baking a Schiacciata, an authentic Italian grape harvest bread traditionally served with anchovies and olive oil, and a delicious pear tart tatin.

Chef Mynhardt

SERVINGS

4 people

PREP TIME

30 minutes

COOK TIME

45 minutes

Schiacciata bread with roasted pork and apricots served with a pear tart tatin.

Recipe

INGREDIENTS

Schiacciata bread
  • 1 kg SASKO white bread flour
  • 10 grams yeast (1 sachet)
  • 30 ml salt
  • 30 ml sugar
  • 650 ml lukewarm water
  • 250 grams Seedless red grapes
  • A few rosemary sprigs
  • Some Maldon salt and Willow Creek blood orange flavoured olive oil for serving
Roasted pork and apricots
  • 1,5 kg pork fillet or kassler chops – you can also use pork espetadas
  • Willow Creek blood orange flavoured olive oil
  • 30 ml Hinds steak and chop spice
  • 30 ml Hinds Paprika
  • Salt and pepper to taste
  • 2 tins Rhodes Quality apricot halves
  • 1 cup cream
Pear tart tatin
  • 2 tins Rhodes Quality pear halves, drained
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup Butter
  • 10 ml lemon juice
  • 5 ml salt
  • 1 packet Magpie Puff pastry,

INSTRUCTIONS

Schiacciata bread

    1. Mix the flour, yeast, salt, and sugar together in a stand mixer with a dough hook.
    2. Slowly add the water and mix until combined.
    3. Increase the speed and knead the dough until smooth and elastic.
    4. Leave to rise in an oiled bowl until double in size.
    5. Divide the dough into 12 and roll it into balls.
    6. Stuff each dough ball with a few grapes and place the balls in a large prepared pot.
    7. Put more grapes in between the balls and on top of the dough.
    8. Stud the dough with the rosemary and let the dough rise until double in size.
    9. Bake in a 180 degree oven for 30-45 minutes or until golden brown and cooked.
    10. Serve with some maldon salt and olive oil.

Roasted pork and apricots

    1. Mix the pork with the steak and chop spice, paprika, and a little olive oil.
    2. Season to taste and place on an oven tray.
    3. Roast for 15 minutes at 200 degrees Celsius or until browned.
    4. Add the apricots with the syrup and roast for another 15 minutes or until the sauce begins to caramelise.
    5. Add the cream and roast until the sauce has thickened.

Pear tart tatin

  1. Place the sugar, water, lemon juice, and salt in a saucepan and bring to a slow boil.
  2. Cook until the sugar starts to turn into a caramel colour.
  3. Add the butter and stir with a wooden spoon until combined.
  4. Pour the caramel sauce into a prepared round oven dish. Cool down.
  5. Arrange the pear halves on top of the caramel.
  6. Roll out the puff pastry and cut it out according to the size of the oven dish.
  7. Cut a few slits into the pastry and bake for 15-20 minutes at 200 degrees Celsius or until bubbling and golden brown.
Willow Creek blood orange flavoured olive oil

Willow Creek Olive Estate

Blood Orange Flavoured Extra Virgin Olive Oil

R69.90

Delicate Extra Virgin Olive Oil with natural Blood Orange flavouring

WILLOW CREEK OLIVE ESTATE

Product Range

Willow Creek Olive Estate strives to be the preferred South African extra virgin olive oil brand by developing a diversified range of quality, ethical and trusted products that promote a healthy lifestyle. Our versatile range of premium olive-based products are constantly evolving to accommodate the culinary and sensory demands of consumers and connoisseurs alike.

Mushroom pasta rice salad with olive ciabatta and ice cream sandwiches.

Mushroom pasta rice salad with olive ciabatta and ice cream sandwiches.

Home » Archives for Lizelle

Mushroom pasta rice salad with olive ciabatta and ice cream sandwiches.

It is the Summer of Love and we are so excited to be sharing our Italian-inspired “Food of Love” with you. This recipe is designed for two guests but can easily be adapted for larger crowds. Take the time to spoil your loved one this season and follow our super easy recipes. 

Chef Mynhardt

SERVINGS

2 people

PREP TIME

30 minutes

COOK TIME

1 hour

Recipe

INGREDIENTS

Mushroom pasta rice
  • 250 grams pasta rice (Orzo or Rosmarino)
  • Some Willow Creek parmesan flavoured olive oil
  • Salt and pepper to taste
  • 250 grams crème fraiche
  • 1 tin Rhodes quality mushrooms in brine, drained
  • Some grated parmesan, cooked bacon and chopped parsley to serve
Olive Ciabatta
  • 800 grams SASKO white bread flour
  • 1 packet Southern Coating Original (200g)
  • 15 ml yeast
  • 30 ml salt
  • 30 ml sugar
  • 1 cup semi dried and pitted olives
  • 100 ml Willow Creek Parmesan flavoured olive oil
  • 850-900 ml lukewarm water
Ice cream sandwiches
  • 500 grams vanilla muffin mix, prepared according to package instructions
  • 2 liter vanilla or chocolate ice cream
  • Some preserved cherries or berries to serve

INSTRUCTIONS

Pasta rice salad
  1. Cook the pasta rice according to the package instructions. Strain and drizzle with the olive oil so that the rice doesn’t stick.
  2. Add the crème fraich and mushrooms and season to taste.
  3. Mix thought and serve with the bacon, parmesan, and parsley.
    Olive Ciabatta
    1. Place the flour, Southern Coating, yeast, salt, sugar and olives in a stand mixer with a paddle attachment.
    2. At a slow speed, add the olive oil and 3/4 of the water.
    3. Once combined, increase the speed and mix the dough until everything sticks to the paddle. You might need to add more water for that to happen. The dough shouldn’t be too thick.
    4. Place the dough in an oiled bowl and leave to rise for at least 30-45 minutes.
    5. Pour the dough out on a floured surface.
    6. Cut into 2 loafs of bread and tuck in the edges so that it forms a long loaf.
    7. Bake for 30-45 minutes on a 220-degree Celsius oven or until cooked and golden brown.
    Ice cream sandwiches
    1. Spread the prepared vanilla muffin mix on a prepared baking sheet and bake on 180 degrees Celsius for 10-15 minutes or until golden brown and cooked. Cool down.
    2. Soften some ice cream and keep aside.
    3. Using some ring moulds, place a disc of cake on the bottom and top with the ice cream.
    4. Place another disc of cake on the top and press together.
    5. Place in the freezer for 4 hours or overnight.
    6. Serve with preserved cherries or other berries.
    Parmesan Flavoured Extra Virgin Olive Oil

    Willow Creek Olive Estate

    Parmesan Flavoured Extra Virgin Olive Oil

    R69.90

    The rich, pungent taste and aroma of this popular hard cheese is perfectly blended in our Parmesan Flavoured Extra Virgin Olive Oil. Use this Parmesan Flavoured Olive Oil to enhance pasta dishes, crusted chicken pieces or pork chops.

     

    The Extra Virgin Olive Oil is made with hand-harvested olives in South Africa.

     

    WILLOW CREEK OLIVE ESTATE

    Product Range

    Willow Creek Olive Estate strives to be the preferred South African extra virgin olive oil brand by developing a diversified range of quality, ethical and trusted products that promote a healthy lifestyle. Our versatile range of premium olive-based products are constantly evolving to accommodate the culinary and sensory demands of consumers and connoisseurs alike.

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