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Aromatic oil by AlexTeacher

Aromatic oil by AlexTeacher

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Because plain oil without a certain flavor has become somewhat commonplace in my daily cooking, I thought of improvising a bit. And since the vast majority of my improvisations have a happy ending, I thought I'd share this recipe with you.
A fresh oil, very good for both salads and fried ... especially fried!

How to make aromatic salad oil?

The more aromatic it is, the better it turns out to be in a salad, the olive oil. That's right, you could buy it from the store, but why would you do it when you can prepare it right at home from a few ingredients. Plus you can make it spicy, if you use chilli flakes or a whole chilli, dry, Mediterranean and even mushroom-flavored, if you add dried mushrooms.

We chose the most flavorful of all, the one with Mediterranean flavor, which will turn your salads into a delight.

* 1 clean bottle with a wide mouth

* extra virgin olive oil

1.Wash the rosemary sprigs and dry them well. Peel the garlic.

2. Put all the ingredients in the glass, which you then fill with olive oil.

3. In about 2 days the oil will already have flavor and you can use it without problems

Milk stick recipe

  • 500 grams of white sugar
  • A glass of milk
  • Half a glass of olive oil, light flavor for the dough.
  • An egg
  • 40 grams of cinnamon, (two tablespoons grated).
  • One kilogram of plain, sifted wheat flour.
  • The skin of a lemon.
  • Lightly fried olive oil.

  1. In a pan, put the oil on the fire to heat it to flavor it with lemon peel. When the oil is hot, put the lemon peel and when it is golden, take it out and turn off the heat.
  2. We reserve the aromatic oil to fry the milk. In the mixer glass I put the milk, cinnamon, egg, dough oil, sugar and beat.
  3. In a bowl, put the sewn flour and pour over the mixture we beat.
  4. We mixed first with a spatula or spoon and when we notice that we can no longer remove, we use our hands to knead. Knead until you get a well-kneaded dough that will not stick to your hands.
  5. Once we have the dough at its point, we take small portions and spread them into long strips like the finished churros that we cut into portions to give the shape of milk chopsticks.
  6. I put all the milk bars that I formed in a tray that separates from each other so that they do not stick.
  7. I put the aromatic oil that I reserved for the fire to heat to go to fry the milk sticks. When the oil is very hot, we will start frying them over a moderate heat.
  8. Place on both sides, being careful not to burn. If we have a cake, it would be ideal, because it is well fried everywhere.
  9. Place the fried milk sticks on a plate that we previously covered with paper towels or a napkin to drain the oil.

Let the milk cool and, once cold, put them on a tray for presentation and tasting.

On the other hand, if you want, you can discover other wonderful sweets typical for Holy Week, such as the case drunks from Malaga or popular canary frangollo.

Images by Morenisa, Thermomix Córdoba and Paulina Martos Artisan Patiserie. Easter Recipes topics

Chef tips for chicken with coconut milk

  • Coconut milk can be made very easily at home. You need the core of a coconut, blended, or coconut flakes. Pour over a coconut a cup of warm water and put the composition in a blender, pass for a minute. With the help of a gauze, strain the juice obtained well, and this represents coconut milk.
  • If you want your preparation to be creamier, you can add a tablespoon of cream at the same time as coconut milk.
  • If you do not want to use oil, the chicken can be cooked on the grill.
  • As a garnish for this preparation you can use rice or rice noodles.
  • The preparation is slightly spicy. If you want a sweet taste, give up half of jalapeño peppers.
  • For more texture, you can add sesame seeds to the plate.
  • Chicken with coconut milk can also be prepared in a wok.
  • Do not put water in the composition. The preparation will lose its taste.

Colorful and fragrant lip balm, vegan

In a heat-resistant glass add the ingredients of phase A. The glass is placed on a water bath and kept approx. 15 minutes (on low heat) for hot maceration of the alkanet powder, which will release a large part of the coloring substances. Stir occasionally.

After 15 minutes, remove the glass from the water bath and leave it to stand for 5 minutes, the time required to decant the alkanet powder. During this time do not mix.

Phase A is filtered as follows (see also the auxiliary images below):
Prepare a 4-layer gauze, which is placed in the small tea strainer. Place the strainer on another heat-resistant glass. Pour phase A into the strainer, slowly, so that the remnants of the alkanet powder remain largely in the original beaker.

Add the candelilla wax over the filtered phase A and place the glass on the water bath until the wax melts. Meanwhile, stir.
The glass is removed from the water bath and the ingredients of phase C are added to the composition. Stir vigorously for approx. 15-20 seconds after which it is poured, in a single movement, into the conditioner tube.

The tube filled with conditioner is left to rest until the conditioner is visibly solidified on the surface. Put the lid on and then place in the fridge for approx. 20 minutes.

The result is a fine, naturally flavored, emollient and nourishing conditioner. Gives a slight coloring of the lips but without the specific coating given by a lipstick.

  • A Coptic avocado
  • 30 g kale leaves
  • 30 g parsley
  • 30 g baby spinach
  • 10 g coriander
  • 3 cloves of garlic
  • 150 ml of vegetable milk
  • 2 teaspoons inactive yeast
  • A teaspoon of dried oregano
  • The juice of half a lemon
  • Salt and pepper to taste

For starters, wash all the greens and let them drain for half an hour in a sieve. Meanwhile, put a pot of pasta water on the stove, peel the garlic, remove the avocado core and squeeze the juice of a lemon.

When the water boils, put the pasta in the pot, then add the kale leaves. Leave them in boiling water for 2-3 minutes, then transfer them to a blender jar. Over them, add all the other ingredients and mix until you get a homogeneous mix. Heat a pan, add a teaspoon of olive oil, then the freshly mixed green sauce. Allow to warm, stirring constantly.

When the pasta is cooked, add them to the pan and keep everything on low heat for a few minutes. Serve the pasta hot, with a little freshly grated Parmesan on top!

The finest and most fragrant liver & # 8211 discover a new recipe that ensures your success!

We present you a recipe for the softest and most delicious onion liver. Although it is prepared amazingly simple, it is obtained especially fragrant and tasty. All thanks to a secret ingredient that is present in any kitchen. You can use beef liver as well as pork, lamb or poultry. The liver prepared with the help of the recipe below will be to everyone's liking.


-20 ml of vegetable oil (sunflower)

-1 tablespoon potato starch


1. Wash well and clean the liver. Cut it into smaller pieces. Match it with salt and allspice. Arrange it in a bowl of the right size.

2. In a small bowl, beat the egg. Add the starch and mix. Pour the mixture into the liver bowl. Allow to soak for 1 hour.

3. Put a pan on the fire and pour the oil into it. Fry the liver in a well-heated pan. Fry for 2 minutes on each side.

4. Peel the onion and cut it in half into slices. Fry the onion in another pan with hot oil until it becomes semi-transparent.

5. Add the fried onion to the pan with the liver. Stir and cover the pan with a lid. Fry over low heat for 10-15 minutes. Serve with your favorite garnish.

Bounty bars with coconut in just 3 ingredients & # 8211 You need 3 cups coconut flakes, 1 cup condensed milk and 400g chocolate

Necessary ingredients:

Method of preparation:

Put the coconut flakes in a bowl. Add the condensed milk and mix very well. Set aside for 5-10 minutes.

Meanwhile, line a large tray with baking paper. Form the bars from the previously prepared composition and place them on the prepared tray.

Put the tray in the freezer for 20 minutes.

After 20 minutes, we give the bars through the melted chocolate on a steam bath.

Enjoy with gusto! Good appetite!

Mushroom recipe stuffed with cheese


  • - 800 g mushrooms
  • - 200 g of cheese
  • - 100 g butter
  • - 2 onions
  • - Parsley
  • - salt
  • - pepper

Method of preparation

Wash the mushrooms. Remove the elbows and finely chop. So is the onion. Heat the butter in a pan and fry the chopped onion and stalks until reduced. At the end, season with salt, pepper and finely chopped parsley. Put the mushrooms in a pan greased with butter and fill with the mixture of stalks. Bake for 20 minutes over medium heat. Remove the tray from the oven and sprinkle grated cheese on each mushroom. Bake for another 5 minutes.

Mushrooms stuffed with cheese

3 healthy recipes with Plus oils

Make your festive parties healthy and tasty with our vegetarian recipes that include a few drops from our fragrant range of Plus essential oils. Here are some delicious ideas for dinner, ideas that will make the food at any party taste sensational.

Salad with ripe figs

Ingredients for salad dressing

  • 50 ml NingXia Red
  • 1 date
  • 1 drop of Cinnamon Bark +
  • 50 ml of olive oil
  • 1 tablespoon balsamic vinegar
  • Salt

Cut the figs into 4 and place them on a tray, putting them in the oven at 170˚C for 15 minutes.

Wash the lettuce leaves and place them on a plate. Add the ripe figs on top and prepare the salad sauce, putting all the ingredients in a blender. Sprinkle the pomegranate seeds over the salad to finish. Serve immediately.

Baked nuts with spicy sauce

With so many family dinners, festive parties and work meetings, it's easy to overeat. This delicious baked walnut recipe is a nutritious and satisfying option.

Ingredients for baked nuts

  • 1 carrot
  • 1 parsnip
  • 250 ml vegetable soup
  • 1 onion
  • 2 cloves of garlic
  • 150 grams of mushrooms
  • 200 grams of sweet chestnuts
  • 100 grams of hazelnuts
  • 50 grams of cashew nuts
  • 50 grams of sunflower seeds
  • 1 tablespoon tomato paste
  • 4 drops of Black Pepper + essential oil
  • 1 drop of Thyme + essential oil
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon of paprika powder
  • 3 large eggs
  • 2 tablespoons extra virgin olive oil
  • 1 onion
  • 2 cloves of garlic
  • Half a stalk of celery
  • A piece of fresh ginger
  • A handful of dried mushrooms
  • 1 tablespoon soy sauce
  • 3 tablespoons almond milk
  • 1 drop of Nutmeg + essential oil
  • ½ teaspoon of smoked paprika powder

Preheat the oven to 180 ° C. Then heat a tablespoon of olive oil in a large pan and cook a grated carrot and finely chopped parsley with a cube of vegetable-flavored spice concentrate for 5 minutes until soft. Add a finely chopped onion, 2 cloves of garlic, 150 grams of finely chopped mushrooms and cook for another 10 minutes.

Place 200 grams of sweet chestnuts, 100 grams of hazelnuts, 50 grams of cashews and 50 grams of sunflower seeds in a blender and mix until smooth. Mix well and add a tablespoon of tomato paste.

Mix everything and then add 3 large eggs, lightly beaten. Garnish with 4 drops of Black Pepper +, 1 drop of Thyme +, a tablespoon of freshly cut thyme, 250 ml of vegetable soup and 1 teaspoon of smoked paprika powder.

Mix in a large bowl then place the mixture in the prepared tray on the entire surface. Cover with aluminum foil and bake for 30 minutes. Then remove the foil and put in the oven for another 20 minutes until it is hard when you press lightly.

Meanwhile, to make the sauce, heat 2 tablespoons of extra virgin olive oil over low heat, then add all the ingredients to the sauce, simmering for 15 minutes. Finally, add 3 tablespoons of almond milk, 1 drop of Nutmeg + and ½ teaspoon of smoked paprika powder for a flavorful finish. Leave the mixture on the stove for another minute and then pour into a blender to make a smooth sauce.

Perfect baked potatoes with rosemary and thyme

Crispy, golden, aromatic, baked potatoes are the perfect complement to any dish.

  • 1 kg of potatoes
  • 100 ml of olive oil
  • ½ teaspoon of salt
  • 1 drop of Rosemary + essential oil
  • 1 drop of Thyme + essential oil
  • 8 sprigs of fresh thyme

Peel the potatoes and cut each potato into 4 equal pieces. Put them in a large pot and cover with hot water. Bring to the boil for 20 minutes then strain the water. Place a tray in the oven and preheat the oven to 200 ° C.

Add a drop of Rosemary + and a drop of Thyme + in a 200 ml bottle of olive oil. Season the potatoes with 100 ml of olive flavored oil and fresh thyme and then place them in the pan. Put the tray in the oven for 60 minutes or until golden and crispy.

Simple tiramisu with cherries and coconut

Hosting parties is much easier with this quick Italian dessert. Enjoy a delicious moment with each spoon.

  • 250g gingerbread
  • 300 grams of cherry compote
  • 500 grams of coconut yogurt
  • 4 drops of Orange + essential oil
  • 1 drop of Cinnamon Bark + essential oil
  • 2 tablespoons coconut flakes / almonds
  • 1 tablespoon cocoa powder
  • 4 dishes for desserts

Crush the gingerbread into thin pieces and add some juice from the cherry compote until it has a dough consistency.

Divide the mixture into 4 pieces and place it at the base of the dessert trays as a base layer.

Season the coconut yogurt with a drop of Cinnamon Bark + and 4 drops of Orange + and layer the yogurt and cherry compote. Decorate the top with coconut and almond flakes or, if desired, with cocoa powder.

These wonderful recipes were provided by Karin Opitz-Kreher ,

A cook and a Young Living member from Germany. You've probably seen it at one of our conventions, offering a cooking demonstration on how to infuse vegan or vegetarian dishes with our aromatic range of culinary oils Plus. He has also written an online book in German about healthy eating and hopes that these dishes will inspire you this season.

Which of these healthy recipes will you try for the first time?