Cook the potatoes in salted water until soft, drain and set aside. Remove the bones from the cod, take it to the wok with olive oil. Add the oregano, garlic cloves, ground black pepper and a little fresh parsley and cook until the liquid is reduced. Remove the wok from the heat, add the hot potatoes, pour the cream and...
Drain the mozzarella cheese and place in a narrow kitchen jar. Add the Rucola to the cheese and pour in cold-pressed olive oil. Fold in the peeled garlic cloves and the chili pepper without seeds, fill with cream and crush with the blender. Season with Flor de Sal and black pepper from the mill, refrigerate and serve with warm bread....
Purée black seedless olives, cold-pressed olive oil, Orégano, garlic cloves, a pinch of flor de sal, black pepper from the mill, as well as fresh parsley to a mass. A few pieces should be recognizable. Also goes great with pizza and pasta. The olive paté is also a great addition to your kitchen as a salad dressing, if you just...
Cut feta cheese into cubes and mix with cold-pressed olive oil in a bowl. Cut fresh medium piri piri pods without seeds into thin slices, fold in Orégano, fresh parsley, flor de sal and black pepper from the mill and refrigerate. With baguette and a cool white wine, a treat.
Fill a high container up to 1/3 with peeled garlic cloves. Fill an amount with 2/3 of the container with olive oil. Finely crush the whole thing with a blender until a velvety liquid is formed.
Put the feta cheese with cream in a kitchen blender. Lift the garlic cloves, half a handful of fresh parsley under the cheese and mix until it is a spreadable mass. If liquid is missing - just pour in the cream. On warm bread of the region, this is the hit!
Pour green, seed-free olives with cold-pressed olive oil into a high kitchen bowl. Add peeled almonds, fresh thyme, flor de sal, black pepper from the mill and local honey. Add fresh parsley and crush with the blender until you have a spreadable mass. On warm bread of the region, this paté is simply delicious.
Drain pickled chickpeas, cut in garlic cloves, pluck 3 sprigs of rosemary, fold in Orégano and flor de sal, and black pepper. Add fresh piri piri pods without seeds, with honey of the region. Pour cold-pressed olive oil up to the top of the chickpeas and then crush into a cream with the blender.
Cut cooked beetroot into small pieces, put in a tall narrow kitchen container and fold in the cream with the garlic cloves. Pour the juice of the organic lemon with fresh peppermint and black pepper over it. Crush with the blender until it becomes a creamy mass, and season with Flor de Sal.
Put the feta cheese with natural yogurt and cream in a kitchen blender. Lift the garlic cloves, half a handful of fresh coriander and half a handful of fresh parsley under the cheese and mix until it is a spreadable mass. If liquid is missing - just pour in the cream. On warm bread of the region, this is the hit!...
