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Here are some of the lovely recipes showcased at the 2009 Royal Adelaide Show.
Warmed Olives in Herbs and Extra Virgin Olive Oil.
This quick and simple recipe is great for times when guests drop in unexpectedly, or when you just want a tasty treat with a quiet glass while you relax.
Ingredients -
Cured olives - well drained
Extra virgin olive oil
Clove of garlic, roughly cut
Orange zest
Lemon zest
Your choice of herbs - why not try things like, rosemary, thyme, chilli and maybe anchovy.
This is a great recipe for experimenting with different flavours, so be inventive.
Method -
Gently warm some fresh extra virgin olive oil in a wok, fry pan, or other large pan. The olive oil should only be warmed. Add all the herbs and the olives and gently heat until the olives are warm. This will only take a minute or so. Tip the mixture out on to a platter and serve with crusty bread. Try an olive, break off a piece of the bread, dip it in the olive oil and settle back and enjoy!
This goes really well with a glass of good wine.
Zucchini Cake
2 1/4 cups sugar
3 eggs, beaten
3 teaspoons vanilla essence
1 cup extra virgin olive oil
1kg zucchini,washed,grated and drained
Sift together:
2 cups S.R. flour
1 cup plain flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
3 teaspoons cinnamon
1 cup chopped walnuts
Method
Gradually add sugar to eggs and beat until light and fluffy
Add vanilla, oil and zucchini.
Fold in dry ingredients and walnuts.
Pour mixture into a 20 cm x 20cm cake tin lined with paper.
Bake in the centre of oven at 180 degrees celcius for about 1 hour or until a skewer comes out clean from the centre of the cake.
Carrot Cake
Combine in a large bowl:
4 eggs
300 ml extra virgin olive oil
1 cup honey
1 teaspoon vanilla essence
Sift together and return husks:
2 cups wholemeal flour
2 teaspoons baking powder
2 teaspoons bicarbonate of soda
1/2 teaspoon salt
1/2 teaspoon each nutmeg, ginger,cloves and cinnamon
4 cups grated carrot
1 cup raisins
1 cup chopped walnuts
Method
Stir egg mixture into sifted dry ingredients and mix well
Fold in remaining ingredients and pour into two 20 cm cake tins.
Bake in the centre of an oven at 180 degrees for 50 to 60 minutes .
Allow to cool. Ice with Honey Frosting.
Honey Frosting
30 ml extra virgin olive oil
1/4 cup honey
125 g cream cheese, softened
1 cup powdered milk
1/2 teaspoon vanilla essence
Blend together the extra virgin olive oil, honey, and cream cheese until thick and smooth.
Beat in the powdered milk and vanilla and mix thoroughly to spreading consistancy.
Apple Nut Cake
Makes One Cake – this mix made one large and one small ring tin that were sampled on the day.
Ingredients: 2 cups sugar
2 cups SR flour
2 tablespoons of cinnamon
1 dessert spoon of nutmeg
1 cup Australian Extra Virgin Olive Oil
4 eggs
2 tablespoons of vanilla
4 apples, peeled & diced
1 cup sliced almonds
Combine the ingredients in the order that they are listed. Place in a well greased and floured, large circular (bundt) pan and bake at 180C for an hour
Pumpkin Bread
Ingredients: 2 cups cooked pumpkin, mashed
2 cups brown sugar
Half cup Australian Extra Virgin Olive Oil
2 cups plain whole wheat flour
Half cup plain white flour
Half teaspoon salt (optional)
2 teaspoons baking powder
1 teaspoon cinnamon
Half teaspoon ground cloves
Half cup chopped nuts
In a saucepan combine pumpkin, sugar and extra virgin olive oil and heat (do not boil), then remove and stir in remaining ingredients. Pour batter into soup or coffee cans, filling each one two thirds full. Bake at 180C (350F) for 45 to 60 minutes, or until a cake tester inserted in the centre comes out clean.
Makes 2 coffee cans or 3 soup cans
Bishop’s Bread
Ingredients: 1 cup milk
1 tablespoon vinegar
1 cup plain flour
Half cup sugar
Half teaspoon salt (optional)
Half teaspoon bicarbonate of soda
1 cup rolled or instant oats
Half cup choc bits
1 cup sultanas
Three quarter cup chopped, candied cherries
Three quarter cup chopped almonds
Quarter cup Australian Extra Virgin Olive Oil
1 egg, beaten
1 teaspoon vanilla essence
Grease and line a 20 x 13 x 8 cm loaf pan.
Combine milk and vinegar and set aside.
Sift flour, sugar, salt and bicarbonate of soda together, then add oats, choc bits, sultanas, cherries and almonds and stir to coat evenly. Add milk-vinegar mixture, extra virgin olive oil, egg and vanilla and stir just until dry ingredients are moistened.
Spoon into prepared loaf pan and bake at 160C (325F) for 60 to 70 minutes, or until a cake tester inserted in the centre come out clean. Cool on a wire rack for about 10 minutes. Remove from pan, peel off paper and cool completely. Wrap and store for one day before slicing.
Makes one loaf.
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