RECIPES
5x Quick & Easy Recipes
We encourage you to get creative in the kitchen and get cooking. Still in need for some inspiration? We offer some simple and easy recipes that are easily made with just a couple of ingredients. For more inspiration, check out our other recipes. Enjoy!
Pasta with tomato sauce
INGREDIENTS
250 grams of pasta of choice
2 tablespoons of tomato puree
300 grams of passata
2 tablespoons of Neolea olive oil
pinch of Neolea sea salt
optional: cooked vegetables, fresh basil, mozzarella, olives
- Cook the pasta according to the packaging.
- In a large sauté pan heat the passata, tomato puree and a pinch of salt together.
- Cook this on low heat for 7 minutes. After 7 minutes you can add your optional ingredients if you like and cook for 2 more minutes to heat through.
- Turn off the heat, add the cooked pasta to the tomato sauce and a couple tablespoons of the cooking water.
- At Last, add the olive oil and maybe an extra sprinkle of salt and your tomato sauce pasta is ready to eat.
Risotto with mushrooms
IngredIENTS
200 gram risotto
4 tablespoons of Neolea olive oil
1 onion, diced
2 cloves of garlic, minced
50 gram dried mushrooms
2 broth cubes
1 liter water
- Bring a pan of water, together with the broth cubes, to a boil until the cubes are dissolved completely. Turn off the heat and keep it stand-by.
- Soak the dried mushrooms in a big bowl for about 30-45 minutes. Drain and dap dry with a paper towel.
- Heat up a large baking pan on medium to high heat and add two tablespoons of olive oil. Sauté the garlic and onion for 2 minutes before adding the risotto. Fry the risotto for two minutes and stir it thoroughly.
- Add a little bit of the broth and stir until the broth is completely absorbed. Repeat this until you’re out of broth. Add the mushrooms halfway through.
- Drizzle two tablespoons of olive oil over the risotto and serve immediately.
Focaccia with sun dried tomatoes and olives
INGREDIENTS
250 gram flour
6 gram dried yeast
25 ml Neolea olive oil
170 ml water (lukewarm)
1 teaspoon of salt
2 tablespoons of sun dried tomatoes, diced into pieces
2 tablespoons of olives, diced into pieces
- Sieve the flour. In a bowl, mix the flour and the yeast and add ⅔ of the olive oil, lukewarm water and salt. Knead into a smooth dough. Add extra flour if the dough stays too sticky.
- Knead the sun dried tomatoes and olives through the dough and knead it into a ball. Set the dough aside in an oiled bowl covered with a moist kitchen towel.
- Roll out the dough with a rolling pin until it’s 1 cm thick. Grease a square baking tray with one teaspoon of olive oil and put the dough in it. Make little dents in the dough with your fingers and sprinkle with some extra salt.
- Set the dough aside one more time. Let it rise in a warm space covered with a kitchen towel.
- Preheat the oven to 220 degrees and bake the focaccia in 20 to 25 minutes.
Pasta with garlic and lemon
INGREDIENTS
250 gram pasta
juice and peel of 1 lemon
3 cloves of garlic, minced
50 ml Neolea olive oil
1 teaspoon of sea salt
- Cook the pasta according to the package directions and save a small cup of the water where the pasta was cooked in.
- Sauté the garlic in the olive oil in a big frying pan on low heat. Do this for about 5 minutes so the olive oil will absorb the garlic flavour. Watch out, the garlic cannot go brown, burned garlic isn’t the best taste.
- Add the cooked pasta, pasta water, lemon and sea salt to the pan and turn up the heat.
- Stir everything until it’s hot and your pasta is done!
Pizza with Serrano ham & olives
IngredIENTS
250 gram flour
4 gram yeast
pinch of salt
2 tablespoons of Neolea olive oil
150 ml lukewarm water
5 tablespoons passata
2 tablespoons of olives, diced into pieces
Serrano ham
1 teaspoon mediterranean herbs, for example: oregano or basil
optional: cheese, vegetables
- Mix the water and the yeast together in a bowl and set aside for 5 minutes until it looks foamy.
- Mix the flour, salt and one teaspoon of olive oil in a separate bowl. Add the water and yeast mixture and mix until it’s combined and forms a dough.
- Place the dough on a lightly floured surface and knead for 5 to 10 minutes or until it feels soft and bouncy. Add more flour if the dough gets to sticky.
- Put the dough in an oiled bowl and cover with a moist kitchen towel. Set the bowl aside in a draft free and warm space so it can rise.
- Mix the passata with one tablespoon of olive oil, the herbs and a pinch of salt. Lay out the Serrano ham and olives.
- Preheat the oven to 200-220 degrees.
- Roll out the pizza dough and add some extra flour if it’s still sticky.
- Distribute the passata sauce and the toppings on your pizza.
- Place on a baking tray and bake for 10 to 15 minutes until golden brown.
- Serve with some extra olive oil on top.
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