With these recipes you can use our olive oil and balsamic vinegar!
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- Mediterranean Cookery Book - Free
- 30 Easy Pasta Recipes: The Perfect Pasta Recipe Book (Easy Recipes Collection)
Plums with Balsamic Vinegar
Cut vistoria plums in half
Take out seed
Place halves on a baking sheet
Add sugar if they're not too sweet - to caramelise while cooking
Cook for about 20 minutes at 150 - 160 degrees
Take out of oven
Add a drizzle of our sweet white balsamic vinegar
Place on serving dish and serve with vanilla ice cream or fresh double cream
This healthy olive oil and balsamic vinegar can be used to drizzle over a fresh tomato salad with cheese and basil to give it that great extra taste and texture
How to make a great salad dressing:
Watch the video!
From our customers:
Lightly toast some thin sliced Ciabatta bread in a sandwich press to give it a nice griddled texture, add finely chopped on the vine organic tomatoes and drizzle generous amounts of your delicious organic Olive Oil along with a small amount of fresh ground pepper
Roasted Almonds with Extra Virgin Olive Oil
They've got a little kick with the cayenne pepper and chilli powder too! Serve them as a snack at your next party or keep them on hand for a low-carb snack throughout the day.6 oz of whole almonds1/4 teaspoon chilli powder1/4 teaspoon cayenne pepper3/4 teaspoon salt2 tablespoons extra-virgin olive oilPreheat your oven to 180ºC. Combine the almonds, chilli powder, cayenne pepper and salt in a bowl and two table spoons of Oro del Desierto olive oil. Stir to coat. Arrange on a baking sheet and bake for 20 minutes remove from oven and immediately drizzle again with more extra virgin olive oil.
Risotto with porcini mushrooms - delicious!
Mushroom risotto is wonderful, especially in the autumn when the mushrooms are freshly dried. If you cannot find porcini, use wild mushrooms. To serve 4:
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- A one-ounce packet dried porcini (25 g, about a packed half cup)
- 1/2 of a small onion, finely sliced
- 1/4 cup plus 2 tablespoons butter, or: 3 tablespoons olive oil + 1/4 cup butter
- 1 1/2 cups (300 g) short-grained rice, for example Arborio or Vialone Nano
- 1/3 cup dry white wine, warmed in a pan on the stove
- 1 cup (50 g) frehsly grated Parmigiano
- 1/2 cup (120 ml) heavy cream (optional)
- The water the mushrooms were soaked in, strained, and a quart of simmering water, beef broth, or watery bouillon
- A bunch of parsley, minced
- Salt and pepper to taste
- Truffle cream (From our shop)
Steep the porcini in boiling water add the stock to this pan.
Meanwhile, slice the onion finely and sauté it in either three tablespoons of oil or 1/4 cup of butter. When it's lightly browned stir in the rice stirring constantly lest it stick and burn.
Stir in the wine and add ladles of the stock with porcini mushrooms, and continue stirring until it has evaporated completely. Then stir in another ladle of liquid and another until the rice is almost cooked. About five minutes before the rice is done, check seasoning. As soon as the rice is al dente, turn off the heat, Add the mushrooms and their liquid to the rice, then continue adding broth a ladle at a time, stirring occasionally.stir in the remaining butter, half the cheese, the cream if you're using it, a little bit of ground pepper, the parsley, and cover the risotto for two minutes. Serve with the remaining grated cheese and add a couple of spoons of truffle cream.
The wine? A light red, along the lines of a Sangiovese di Romagna or a Valcalepio Rosso would be nice.