 |
Most Requested Recipes |
| |
|
 |
1 bunch of basil,
1 bunch of curly parsley
1 bunch of mint and
1 bunch of dill
100ml extra virgin olive oil
Vitamise all herbs to a smooth paste then add olive oil.
Store in a jar or lock and lock container. |
| |
|
|
| |
 |
1 tbsp of chilli paste
5 tbsp of canola oil
Mix well and leave for 24 hours
to allow chilli paste to infuse oil |
| |
|
|
| |
 |
1 head of garlic
200ml of extra virgin olive oil
1 medium size jar with tight fitting lid
Break up the head of garlic into
individual cloves with paper on. |
.
|
Remove loose paper. Place garlic into a pan and cover with the oil.
Turn the heat on very low and simmer for 10 minutes.
Remove the garlic from the oil, allow to cool, and then squeeze off the skin. Replace the garlic into the oil and heat for a further 20 minutes (make sure the flame is set low as you do not want to fry the garlic or overheat the oil as the flavour changes). Allow the oil to cool then pour into your clean jar, this oil will keep in the fridge for a couple of weeks. |
|
|
|
