Recipes


These are original recipes which we have created and trialled in home cooking. Olive oil is an ingredient in almost all of them. Each recipe includes special features notes.

First comes a list of our recipes, then the actual recipes.
Recipe 5: Spritzer Summer Salad (March 2011)
Recipe 4: Olive Pickers’ Slice  (February 2011)
Recipe 3: Red Date Dip   (January 2011)
Recipe 2: Honey and Currant Cake  (January 2011)
Recipe 1: PC Plum Pudding (December 2004)

Actual Recipes, Starting With The Most Recent:
Recipe 5: Spritzer Summer Salad (March 2011)

This salad, named ‘spritzer’ on account of its sparkling crispness, is a simpler, smarter variant of some famous Middle Eastern salads.

 Ingredients:

  • 1 Lebanese cucumber, diced
  • 6-8 Cherry tomatoes, diced
  • 2 Teaspoons chives, cut small
  • Sprig of mint, cut small
  • 1 garlic clove, crushed
  • 5 Tablespoons high quality olive oil
  • 2 Tablespoons fresh squeezed lemon juice
  • Salt and pepper.

 To make the salad,

  1. first, dice and drain the cucumber and the tomatoes, and place them in a mixing bowl,
  2. then add the crushed garlic, and the small cut chives and mint,
  3. then add the oil and lemon juice, salt and pepper,
  4. and gently stir with a fork.

Looks nice served in a sparkling crystal dish, or as iceberg lettuce leaf cups.

Recipe 4: Olive Pickers’ Slice  (February 2011)

 After sharing a few slabs of this slice with our pickers during the tea break, one of them came back for more, saying “This should be called ‘Olive Pickers Slice’”. That’s how it got its name.

 

First line a 225mm. x 150mm x 25mm deep slice tin with baking paper, and set the oven to 180 degrees C. Then gather the ingredients, plus a large mixing bowl and a small saucepan.

 

Ingredients:

  • 2 Cups Rolled Oats
  • 1 Cup Moist Flakes Coconut
  • 1 Cup Raw Sugar
  • 1 Cup Plain Flour
  • 1 Cup Sultanas
  • 1 Tablespoon Cocoa
  • 2 Tablespoons Golden Syrup
  • 6-8 Tablespoons Olive Oil
    • The better the oil, the better the flavour
  • ½ Teaspoon Bi-Carb Soda
  • 1 Tablespoon Boiling Water

To make the slice,

  1. First, mix the dry ingredients together;
  2. Then warm the olive oil and golden syrup to approx 45 degrees C in the saucepan, stirring frequently;
  3. Then pour the olive oil and golden syrup into the dry ingredients, and start mixing it in;
  4. Then put the ½ Teaspoon Bi-Carb Soda into a Tablespoon, pour boiling water on to make it fizz, then add it to the mixture;
  5. Mix thoroughly, working the mixture with your fingers to bring it together;
  6. Then put the mixture in the lined tin, press it down firmly all over and out to the edges
  7. Then cook at around 160 degreesCelsius for approximately 25 minutes until cooked using the skewer test;
  8. Let it cool, cut it up, give it a try, and you may like to dream of picking a few olives.

Recipe 3: Red Date Dip   (January 2011)

This ‘sweetly savoury’ dip is delicious with table water biscuits. This dip reflects the thought that olive oil could play a larger role in Chinese-style cuisine. Red dates – otherwise known as Chinese dates, or ‘jujubes’ – are used in sweet confections in Chinese cooking. Our recipe in effect answers the question: “What, besides olive oil, could be added to red dates to make a delicious savoury/sweet confection?”

 

Ingredients:

  • 200gm cooked Chickpeas
  • 10 Red (or Chinese) Dates
  • 1 Teaspoon Chinese 5-Spice
  • 1 Tablespoon Extra Virgin Olive Oil
  • 4 Tablespoons Water

 

Method:

  1. Cut the Red Dates in half, and remove any hard pieces of pip
  2.  Place all the ingredients (but only 1 Tablespoon of the water) in a kitchen blender, and mix to a smooth paste
  3. Add the rest of the water gradually, until you have the desired consistency.
  4. Place in a sealed container and refrigerate: it lasts a few days.

Recipe 2: Honey and Currant Cake  (January 2011)

This ‘healthy sweet’ cake is super with coffee, and for filling hungry young bodies. The recipe was inspired by the purchase of some beautiful pale gold Red Gum honey, and the thought that olive oil, plus currants, plus further subtle spices, plus flour, would – when added to this superb honey –  make a great cake.

 

Ingredients:

  • 150gm Almond Meal
  • 170gm Plain Flour
  • 150gm Currants
  • 1 Teaspoon Baking Powder
  • 2 Teaspoons Ground Cinnamon
  • 1 Teaspoon Ground Ginger
  • Pinch of salt
  • 4 Eggs
  • 5 Tablespoons Extra Virgin Olive Oil
  • 8 Tablespoons Red Gum (or other strong flavoured) Honey

 

Method:

  1. Mix the Dry Ingredients
  2. Break the Eggs and stir them into this mixture
  3. Warm the Olive Oil, Honey to around 40 degrees C., pour them into the main mixture and stir in thoroughly.The mixture should have a ‘soft dropping’ consistency
  4. Pour the mixture into a greased and lined cake tin, 175ml diameter x 75ml high
  5. Place in preheated oven, cook at 180 degrees C for approximately 1 hour – use the skewer test.

Recipe 1: PC Plum Pudding
A rare Plum Pudding recipe that contains plums – in the form of prunes. It includes no olive oil, and no nuts either, so it will suit those with nut allergies.

Into an ample mixing bowl place:

  • 250gm butter
  • 250gm sugar
  • o       and cream them together.

Then add

  • 170gm plain flour
  • 5 large eggs
  • 1.5 tablespoons treacle
  • 1 sherry glass of rum or brandy
  • and stir them gently in without curdling

 Then sprinkle and stir in:

  • 50gm fine quality breadcrumbs
  • 1 pinch salt
  • 1 heaped teaspoon cinnamon
  • 1 heaped teaspoon mixed spice

Then add and carefully stir in

  • 150gm mixed peel
  • 50gm glace cherries
  • 250gm stoned and quartered prunes
  • 125gm sultanas
  • 125gm currants
  • Half handful of cranberries

The mixture should have a modest stiffness.

Place in a greased pudding bowl lightly lined with paper, and cover on top to prevent steam and water getting in.

Place the pudding bowl in a saucepan of boiling water, and steam approx. 2.5-3 hours or until cooked. (People used to cook these puddings much longer, but this shorter time makes them much tastier)

When cooked, refrigerate the pudding, still in the pudding bowl, until you are ready to reheat it for eating.