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Chocolate Orange Olive Oil Cake (that’s good for you!)

2 Feb

This cake recipe from the We Olive February newsletter will work equally well as a healthy desert for your Super Bowl party or as a great Valentine’s Day surprise. Because it’s made with our We Olive Blood Orange olive oil rather than butter or shortening it’s a heart-healthy alternative and it tastes great!

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Chocolate Orange Olive Oil Cake (Recipe adapted from Nigella Lawson)

Ingredients:
2/3 cup We Olive Blood Orange Olive oil (plus more for
greasing)
½ cup cocoa powder (good quality, sifted)
½ cup boiling water
2 teaspoons vanilla extract
1 ½ cups ground almonds (substitute equal amount of flour
if preferred)
½ teaspoon baking soda
¾ cup, plus 2 tablespoons superfine sugar
3 eggs
8 or 9 inch springform cake pan
Parchment paper

Directions:

1. Preheat your oven to 325 degrees. Grease a springform pan with a little olive oil and line the base with parchment paper. Measure and sift the cocoa powder into a bowl and whisk in the boiling water until you have a smooth, chocolaty, but still runny paste. Whisk in the vanilla extract, and then set aside to cool a little.

2. In another small bowl, combine the ground almonds with the baking soda and pinch of salt. Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have a pale, aerated and thickened cream.

3. Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almond (or flour) mixture.

4. Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared pan. Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp. A toothpick should come up mainly clean but with a few sticky chocolate crumbs clinging to it.

5. Let it cool for 10 minutes on a wire rack, still in its pan, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding.

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Three Reasons to Take A We Olive Cooking Class

8 Nov

Chef Nicole at We Olive

Who doesn’t want to meet new friends, be more fun and of course be a better cook? The one place to accomplish all three is at a We Olive cooking class. Plus, you’ll love our instructor Nicole, a former biotech corporate slave who quit it all to focus on bringing her mother and grandmother’s recipes to a wider audience.

Our next cooking class is Wednesday, November 14th from 6-8 pm. They are selling out fast so rsvp asap if you want in. We’d love to have you. Call (415) 673-3669 or email fferdon@weolive.com.

The Farmers Market Supper we’ll be making and eating is:

  • Starter: Shredded Brussels Sprout Salad
  • Entree:  Farfalle with Chicken, Mushrooms, and Swiss Chard
  • Dessert: Apple Crostata

Best Recipe From Last Week’s We Olive Cooking Class

4 Nov

From what we hear, participants in our cooking classes not only love what they learn but they love they get fed during the class. Here’s attendee Sarah’s favorite recipe from last week’s class .

Smoky Sausage with Garlic Lentils and Grilled Country Bread

Prep Time: 10 Minutes. Cooking Time: 20 Minutes. Serves 4-6

  • 1/3 cup garlic olive oil
  • 1 lbs lentils
  • 2 bay leaves
  • 1/2 white onion, diced
  • 2 carrots, diced
  • 12 oz Andouille chicken sausages or another type of smoky sausasge
  • salt and pepper to taste
  • 1 loaf rustic country bread

In a colander rinse the lentils under cold running water then drain. In a saucepan over medium-high heat, cover the lentils with two inches of water and cook until the water boils–about 5 minutes.

Reduce the heat to low and cook the onion, carrots and bay leaves. Season the lentils with salt and pepper then cook, stirring occasionally and adding more liquid as needed until the lentils are almost cooked through, about 15 minutes longer. Remove the bay leaves from the saucepan and discard. Toss hot lentils with garlic oil and salt and pepper.

Meanwhile saute the sausage in olive oil until cooked through and slightly browned. Serve with slices of grilled bread drizzled with olive oil and sprinkled with sea salt.

(recipe adapted from Gourmet January 2007, Fork and Anchor and Micki Sannar’s Olive Oil Deserts)