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Infusing Lemon Olive Oil Recipe

 

 

 

 

 

 

 

 

 

Ingredients

1 cup, foodies extra virgin olive oil

Peel from 1 or 2 lemons

Instructions

  1. Scrub your lemons quite thoroughly before peeling them.
  2. Peel your lemons avoiding any of the white pith.
  3. Place the lemon peel with the olive oil in a sauce pan and cook over a very low heat for 10-15 mins. (make sure the mixture does not boil. We want to the flavours to infuse nice and slowly)
  4. Remove from the heat and allow the olive oil to cool down completely.
  5. Remove the peel and pour the oil in a glass bottle or jar.
  6. Store in a cool, dark place to allow the flavours to develop.
    • Foodies For Food Lovers

    Sweet Summerfruit Olive Oil Cake recipe by Nicki Wicks

    The sweetness of the fruit and the savoury richness of extra virgin olive oil makes this the most wonderful summer cake.

    I’ve happily served it warm for dessert or it’s kept for days as the perfect cake to eat with a cuppa.

    Makes one 20 cm cake

    3-4 ripe peaches or nectarines, sliced

    1 cup extra virgin olive oil

    1/2 cup + 2 tbsps extra sugar

    2 large eggs

    1 1/3 cups plain flour

    ½ tsp baking powder

    Pinch baking soda

    1. Preheat oven to 180 C or 160 fan bake. Grease a 20x20cm square cake tin and line with baking paper.
    2. Toss nectarines with ¼ cup of the olive oil and 2 tbsps sugar. Leave to sit for 10 minutes.
    3. In a bowl whisk eggs with remaining ½ cup sugar until pale and thickened. Whisk in remaining olive oil. Sift in flour, baking powder and baking soda and stir until combined. Fold in fruit mixture and juices. Scrape batter into tin and bake for 25-30 minutes or until a skewer inserted comes out clean.
    4. Leave to cool before removing from tin.
    • Claire Be
    Maori Bread

    Maori Bread

    Rewena Paraoa is a traditional Maori sourdough potato bread. It is made with a potato starter or “bug’’, that ferments and causes the bread to rise and gives it its unique flavour. I read that making Rewena can take years to truly master and because it is made with a completely natural starter bug I did find it quite challenging. Makes 1 loaf.

    Ingredients

    1 cup Potato, diced
    2 teaspoons sugar
    4.5 cups plain flour
    1 cup wholemeal flour
    3 teaspoons foodies flaky sea salt or foodies manuka smoked flaky sea salt

    Directions

    1. Boil the potato in 2 cups of water then leave to cool, do not add salt. Add sugar and half a cup of the flour, then use a potato masher to form a batter. Place in a large Agee jar and cover with a clean tea towel. Leave in a warm spot for 24 hours so it starts to ferment. It should be bubbling furiously and almost double in size when it is at its peak, this is when you need to make your bread dough.
    2. For the bread, measure the remaining plain flour and wholemeal flour into a bowl. Add the potato bug, an additional 200ml of water, salt and knead by hand or with a machine for 8 minutes until it is silky and supple in appearance and in feel.
    3. Place bread dough in a lightly oiled bowl, cover with a clean tea towel and allow to prove in a warm spot until double in size. This may take up to 4 hours.
    4. Heat oven to 230 degrees celsius. Gently tip bread dough out on to a baking tray, lightly dust with flour then cut slits across the top. Place in the oven with two ice cubes on the baking tray (this will help it rise).
    5. Bake for 35 minutes then reduce the temperature to 210 degrees celsius for a further 10 minutes. It is cooked when the crust is dark golden brown and it will sound hollow when tapped on the base.
    • Claire Be
    Pikopiko Pesto

    Pikopiko Pesto

    You’ll love the modern twist of this delicious spread, which is quick and easy to make. For times when fresh pikopiko ferns are hard to come by, use
    the powdered form.  Here's
     a tip: Fresh pikopiko fiddlehead fern tips turn from green to brown if not stored properly, but using the pikopiko powder means the pesto lasts much longer in the fridge. Makes 115g and takes 10 minutes

    115g sunflower seeds
    2 tsp pikopiko powder
    ½ cup foodies extra virgin olive oil
    pinch of foodies flaky sea salt

    In a pan lightly toast the sunflower seeds in 1 teaspoon of the oil until slightly brown. Keep an eye on the pan as the seeds are notoriously quick to burn. Should this happen, toss the burnt seeds to the birds and start the process again.As soon as the seeds are done, remove them from the pan and set them aside.
    Use a stick blender or mortar and pestle to blend the seeds,pikopiko powder and oil until the pesto reaches the consistency you prefer. 
    Add seasoning to taste.


    Serving ideas:
    Pikopiko pesto is perfect with bread and crackers.
    Try piling the pesto on top of grilled steak or pasta dishes for a dash of difference

    • Claire Be
    Pikopiko Takakau, Fiddlehead Fern Bread

    Pikopiko Takakau, Fiddlehead Fern Bread

    Pikopiko fern is used in this bread for its flavour, texture and great looks as a garnish. Once the pikopiko has been cooked and cooled, the bread is quick and easy to make and is fabulous paired with horopito hummus and pikopiko
    pesto. 
    Makes 8 pieces. Time: 45 minutes, plus 30 minutes to reconstitute
    and cool dried pikopiko or cook and cool fresh pikopiko.

    10 pikopiko fern tips
    2 cups plain flour
    2 tsp pikopiko fern powder
    2 tsp baking powder
    1-2 cups soda water

    Preheat the oven to 200C
    Roughly chop 2 pikopiko fronds. Reserve the other 8 fronds of garnishing.
    Sift the pikopiko powder, flour baking and salt into a bowl and mix together.
    Add chopped pikopiko to the dry ingredients and make a well in the centre.
    Add soda water and gently mix the ingredients together. The key to this bread is keeping the dough soft and wet. Overworking can make the dough tough and the bread rock hard.
    Lightly spray a fry pan, baking tray or sponge tin with oil.With wet hands, place the dough into the pan or tin and press down slightly to make the dough flat
    and smooth.
    Arrange the reserved pikopiko fronds on top of the dough by lightly pressing them into it the design of your choice.
    Place the dough in the middle of the hot over and cook for 20 minutes.
    After 20 minutes, remove the bread from the oven and lightly brush the top with your favourite oil or an egg wash. Place the bread back in the oven for another 15 minutes or until golden brown.
    Remove the bread from the oven and test it by inserting a knife in the centre. If the knife comes out clean and no wet dough sticks to the knife, the bread
    is cooked.
    Take the bread out of the pan and wrap it in a clean, damp tea towel. Leave it to cool on a rack.

    To serve:
    Sprinkle foodies flaky sea salt on top of the bread after brushing
    the loaf with egg wash in step 9.
    Brushing the top of the bread with avocado or foodies extra virgin olive oil gives it a glorious green glaze.
    The next day, split the bread, toast it under a grill and fill it with thin slices of lamb, aioli and fresh salad greens.

    • Claire Be
    Horopito Hummus

    Horopito Hummus

    This recipe is a short-cut version for all those times you are caught off guard and need a delicious dip in a flash. Don’t be fooled by its simplicity, you’ll love
    the hot savoury, peppery horopito flavour. 
    Makes 170g. Time -  Six minutes to prepare but best when refrigerated for 2-3 hours.

    A good pinch of  foodies flaky sea salt
    Horopito pepper
    1 clove of garlic
    2 teaspoons of foodies extra virgin olive oil
    170g of your favourite prepared hummus


    Add a pinch of salt and horopito pepper to the oil and whisk well.
    Heat the oil mixture gently for about 5 minutes. This releases the citric flavours and aromatic oils from the horopito pepper. Cool to room temperature.
    Pour the horopito infused oil into the prepared hummus and stir it through until well mixed.
    Cover the hummus and refrigerate, allowing the horopito pepper to infuse for 2-3 hours.
    For a smoother consistency, slowly drizzle in more oil to taste.

    • Claire Be