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

Pickled Octopus Salad

Pickled Octopus Salad

Pickled Octopus Salad

Pickled Octopus Salad
Pickled Octopus Salad

Pickled Octopus Salad

  • Pickled Octopus
  • Rocket Leaves

Octopus pickle:

Precooked Octopus
6x Bayleaves
1x chilly fresh or dried
1x Tablespoon dried Oregano
1x Tablespoon Coriander Seeds
12x Black Peppercorns – cracked
2 cups red wine vinegar

In a dry sautépan, toast the coriander seeds, dried chili, and black peppercorns over med –high heat until everything in fragrant. (do not do this with fresh chili) Shift all the spices including bay leaves, oregano,and the fresh chili, if using into a pot large enough to contain the vinegar. Pour Vinegar over spices and bring to a boil. Once vinegar is at boil, turn off the heat and cover.

Let it steep until its room temperature, about an hour. Then pour it over the Octopus in a jar. Use fresh red wine vinegar and Willow Creek Olive Oil to fill the jar and top everything off. Store in fridge for up to 3 months.

Turn it into a Mediterranean Tapas

2 x Tablespoons Willow Creek Olive Tapenade WITH
Capers and Anchovies mixed with
½cup Double thick plain Greek Yogurt perfect dip for
Pita quarters .

Willow Creek Natural Green Olives
Anchovies
Dolmades
Lemon Wedges

Couscous Salad

Prepared Couscous with added Chopped Pecan nuts, Chopped sundried Tomatoes, finely chopped fresh parsley, feta and drizzled with Willow Creek Lemon Flavoured Olive Oil.

Pickled Octopus Salad

Mediterranean Arancini

Mediterranean Arancini

Mediterranean Arancini

Mediterranean Arancini balls

  • 2 Cups cooked Chinese sticky rice OR Basmati rice
  • 1 Cup grated parmesan cheese
  • 1 XL egg
  • Salt and pepper
  • Mozzarella cheese 2 cm cubs
  • **Panko crumbs for coating

Mix all ingredients together. Form balls and stuff with mozzarella cubes. Coat balls with panko crumbs and fry until golden brown.

Bean Salad

  • 1x Can kidney beans rinsed
  • 1x Can butter beans rinsed
  • ½ Red inion chopped finely
  • Juice of 1 lemon
  • Salt and pepper
  • 1x tablespoon sugar
  • 3x tablespoon Willow Creek Olive Estate EVOO
  • 2x tablespoon red wine vinegar

 

Plating

Karen Vander Merwe

Spinach, Corn & Bean Patty Pita

Spinach, Corn & Bean Patty Pita

Do you want to eat healthier this year? Willow Creek Olive Estate can help you out! This healthy bean and spinach pita recipe is the perfect meal option for both lunch and dinner, and is incredibly easy to prepare. It’s filled with chia seeds, garlic, and of course our award-winning olive oil, which means it is loaded with vitamins, minerals and antioxidants. Eating healthy has never been this easy, or tasty!

Ingredients

  • Beans (1 can)
  • Paprika (1/4 tsp)
  • Pepper (1/2 tsp)
  • Salt (1/2 tsp)
  • Cumin (1/2 tsp)
  • Chopped parsley (2 tbsp)
  • Crushed garlic (2 cloves)
  • Nutritional yeast (1/4 cup)
  • Bread crumbs (2 tbsp & ½ cup)
  • Chopped spinach (2 cups)
  • 4 Tbsp chia seeds with 10 tbsp water – let it sit for five minutes
  • Diced onion (1/2 cup)
  • Willow Creek Olive Estate olive oil (2 tbsp, for frying)

Serve with

  • The pitas of your choice (we recommend brown or wholewheat/wholegrain).
  • Cherry tomatoes, butter lettuce, onion, avocado, cucumber and hummus.

Directions

  1. Mash the beans with a fork in a large bowl.
  2. Add the parsley, garlic, onion, nutritional yeast, spinach and spices to the bowl and mix until well combined. If you want, you can sauté the spinach and onions in Willow Creek Olive Estate olive oil for 5 minutes before adding these items to the mix
  3. Incorporate the chia seeds, lemon juice and breadcrumbs into the mixture and mix until well combined.
  4. Scoop some of the mixture into your hands and make four palm-sized burger patties. Gently flatten the bean patties out and store them in your fridge for the time being.
  5. Heat the Willow Creek Olive Estate olive oil in a large frying pan.
  6. Cook the bean patties for 5 minutes on each side over medium heat.

Assemble the pita and serve.

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