Honey & Spices Granola

Christmas is now slowly coming to an end, but somehow we are still feeling festive. The New Year is after all very close!

This week we have selected a wonderful recipe that will certainly fill you with warmth. A honey & spices granola! It is filled with fragrant spices, such as cloves, cinnamon and nutmeg and sweetened with vanilla fir honey. And because we’re feeling very festive, we’ve used our apple oil to give our granola a wonderful subtle aroma. This granola makes for a perfect gift for the New Year. Just put it in a lovely jar with a colourful ribbon.

But it’s also the ideal way to use up any leftover nuts and dried fruit you may have from Christmas. And as the year is coming to an end, we love the idea of clearing out our kitchen cupboards and starting fresh. So have a look, gather all leftover nuts and dried fruit, and join us, as we say goodbye to 2019 with one last recipe.

Makes one large jar

200g oats
100g mixed nuts (we used walnuts and hazelnuts)
1 tsp ground cloves
2 tsp ground cinnamon
1 tsp ground nutmeg
pinch of salt
3 tbsp apple oil
4 tbsp vanilla fir honey
50g dried fruit (we used raisins)

Preheat the oven at 160C.

Roughly chop the nuts. Place them in a large baking dish, along with the oats.

In a small bowl, whisk together the apple oil, honey, spices and pinch of salt.

Pour over the oats and nuts and using your hands or a wooden spoon, mix everything very well together, until all oats and nuts are coated in the aromatic olive oil-honey.

Bake at 160C for around 30min, stirring every 10 minutes.

Remove from the oven and add the dried fruit.

Honey & Spices Granola

Christmas is now slowly coming to an end, but somehow we are still feeling festive. The New Year is after all very close!

This week we have selected a wonderful recipe that will certainly fill you with warmth. A honey & spices granola! It is filled with fragrant spices, such as cloves, cinnamon and nutmeg and sweetened with vanilla fir honey. And because we’re feeling very festive, we’ve used our apple oil to give our granola a wonderful subtle aroma. This granola makes for a perfect gift for the New Year. Just put it in a lovely jar with a colourful ribbon.

But it’s also the ideal way to use up any leftover nuts and dried fruit you may have from Christmas. And as the year is coming to an end, we love the idea of clearing out our kitchen cupboards and starting fresh. So have a look, gather all leftover nuts and dried fruit, and join us, as we say goodbye to 2019 with one last recipe.

Makes one large jar

200g oats
100g mixed nuts (we used walnuts and hazelnuts)
1 tsp ground cloves
2 tsp ground cinnamon
1 tsp ground nutmeg
pinch of salt
3 tbsp apple oil
4 tbsp vanilla fir honey
50g dried fruit (we used raisins)

Preheat the oven at 160C.

Roughly chop the nuts. Place them in a large baking dish, along with the oats.

In a small bowl, whisk together the apple oil, honey, spices and pinch of salt.

Pour over the oats and nuts and using your hands or a wooden spoon, mix everything very well together, until all oats and nuts are coated in the aromatic olive oil-honey.

Bake at 160C for around 30min, stirring every 10 minutes.

Remove from the oven and add the dried fruit.

The post Honey & Spices Granola appeared first on Oliveology.

Honey & Spices Granola

Christmas is now slowly coming to an end, but somehow we are still feeling festive. The New Year is after all very close!

This week we have selected a wonderful recipe that will certainly fill you with warmth. A honey & spices granola! It is filled with fragrant spices, such as cloves, cinnamon and nutmeg and sweetened with vanilla fir honey. And because we’re feeling very festive, we’ve used our apple oil to give our granola a wonderful subtle aroma. This granola makes for a perfect gift for the New Year. Just put it in a lovely jar with a colourful ribbon.

But it’s also the ideal way to use up any leftover nuts and dried fruit you may have from Christmas. And as the year is coming to an end, we love the idea of clearing out our kitchen cupboards and starting fresh. So have a look, gather all leftover nuts and dried fruit, and join us, as we say goodbye to 2019 with one last recipe.

Makes one large jar

200g oats
100g mixed nuts (we used walnuts and hazelnuts)
1 tsp ground cloves
2 tsp ground cinnamon
1 tsp ground nutmeg
pinch of salt
3 tbsp apple oil
4 tbsp vanilla fir honey
50g dried fruit (we used raisins)

Preheat the oven at 160C.

Roughly chop the nuts. Place them in a large baking dish, along with the oats.

In a small bowl, whisk together the apple oil, honey, spices and pinch of salt.

Pour over the oats and nuts and using your hands or a wooden spoon, mix everything very well together, until all oats and nuts are coated in the aromatic olive oil-honey.

Bake at 160C for around 30min, stirring every 10 minutes.

Remove from the oven and add the dried fruit.

The post Honey & Spices Granola appeared first on Oliveology.

White cauliflower soup

Christmas is around the corner and all of us are feeling very festive here at Oliveology! Have you checked our advent calendar yet? We’ve got a special treat every day, how exciting!

We’ve had a very busy few weeks, planning our delicious events for 2020!

We are very excited to share with you some very interesting workshops: In February we will warm up with our Greek stews & soups workshop. In March we will learn how to make Traditional Greek pies, and at the end of March we have our Vegan Workshop.

When it comes to dinner experiences, On Valentine’s Day we have a special dinner experience planned, focusing on the senses. In June we have a dinner & a talk around Greek olive oil mythologies, with lots traditional dishes, slowly cooked in olive oil. The latter by yours truly.

So in case you are looking for an unusual gift this Christmas, our Events Gift Card is what you need!

Following last week’s festive spirit, when we made a warm orange salad with our truffle honey, this week we have prepared a white soup made with one of my favourite Oliveology ingredients: our apple oil! Imagine olives pressed with apples, walnuts, cinnamon, honey & sage, what a combination! And like we did in our celeriac soup, we’ve added a little secret ingredient: almonds!

Serves 6 as a starter

1 kg cauliflower
5 tbsp apple oil
salt, pepper, dried thyme
50g almonds
2 cups of milk

Preheat the oven at 180C.

Break the cauliflower in florets and place it in a single layer in a large baking tray. Add the almonds. Season with salt, pepper and dried <a href="https://oliveology.co.uk/glossary/thyme/" data-tooltip="

Thyme

Thyme grows everywhere in Greece. It has a long history of being used both as a culinary herb and for its healing properties." class="glossaryLink">thyme. Drizzle the apple oil and toss everything gently together until all florets and almonds are coated with the oil and the seasoning.

Bake until the cauliflower is golden and tender, for around 30min. Remove from the oven and let cool.

Using a blender, blend the cauliflower and almonds, adding the milk. You can work in batches if necessary.

Transfer the soup in a large pot. Cook until bubbly hot, adding more milk if needed. Check for seasoning.

Serve immediately, drizzling more apple oil.

White cauliflower soup

Christmas is around the corner and all of us are feeling very festive here at Oliveology! Have you checked our advent calendar yet? We’ve got a special treat every day, how exciting!

We’ve had a very busy few weeks, planning our delicious events for 2020!

We are very excited to share with you some very interesting workshops: In February we will warm up with our Greek stews & soups workshop. In March we will learn how to make Traditional Greek pies, and at the end of March we have our Vegan Workshop.

When it comes to dinner experiences, On Valentine’s Day we have a special dinner experience planned, focusing on the senses. In June we have a dinner & a talk around Greek olive oil mythologies, with lots traditional dishes, slowly cooked in olive oil. The latter by yours truly.

So in case you are looking for an unusual gift this Christmas, our Events Gift Card is what you need!

Following last week’s festive spirit, when we made a warm orange salad with our truffle honey, this week we have prepared a white soup made with one of my favourite Oliveology ingredients: our apple oil! Imagine olives pressed with apples, walnuts, cinnamon, honey & sage, what a combination! And like we did in our celeriac soup, we’ve added a little secret ingredient: almonds!

Serves 6 as a starter

1 kg cauliflower
5 tbsp apple oil
salt, pepper, dried thyme
50g almonds
2 cups of milk

Preheat the oven at 180C.

Break the cauliflower in florets and place it in a single layer in a large baking tray. Add the almonds. Season with salt, pepper and dried thyme. Drizzle the apple oil and toss everything gently together until all florets and almonds are coated with the oil and the seasoning.

Bake until the cauliflower is golden and tender, for around 30min. Remove from the oven and let cool.

Using a blender, blend the cauliflower and almonds, adding the milk. You can work in batches if necessary.

Transfer the soup in a large pot. Cook until bubbly hot, adding more milk if needed. Check for seasoning.

Serve immediately, drizzling more apple oil.

 

 

 

The post White cauliflower soup appeared first on Oliveology.

White cauliflower soup

Christmas is around the corner and all of us are feeling very festive here at Oliveology! Have you checked our advent calendar yet? We’ve got a special treat every day, how exciting!

We’ve had a very busy few weeks, planning our delicious events for 2020!

We are very excited to share with you some very interesting workshops: In February we will warm up with our Greek stews & soups workshop. In March we will learn how to make Traditional Greek pies, and at the end of March we have our Vegan Workshop.

When it comes to dinner experiences, On Valentine’s Day we have a special dinner experience planned, focusing on the senses. In June we have a dinner & a talk around Greek olive oil mythologies, with lots traditional dishes, slowly cooked in olive oil. The latter by yours truly.

So in case you are looking for an unusual gift this Christmas, our Events Gift Card is what you need!

Following last week’s festive spirit, when we made a warm orange salad with our truffle honey, this week we have prepared a white soup made with one of my favourite Oliveology ingredients: our apple oil! Imagine olives pressed with apples, walnuts, cinnamon, honey & sage, what a combination! And like we did in our celeriac soup, we’ve added a little secret ingredient: almonds!

Serves 6 as a starter

1 kg cauliflower
5 tbsp apple oil
salt, pepper, dried thyme
50g almonds
2 cups of milk

Preheat the oven at 180C.

Break the cauliflower in florets and place it in a single layer in a large baking tray. Add the almonds. Season with salt, pepper and dried thyme. Drizzle the apple oil and toss everything gently together until all florets and almonds are coated with the oil and the seasoning.

Bake until the cauliflower is golden and tender, for around 30min. Remove from the oven and let cool.

Using a blender, blend the cauliflower and almonds, adding the milk. You can work in batches if necessary.

Transfer the soup in a large pot. Cook until bubbly hot, adding more milk if needed. Check for seasoning.

Serve immediately, drizzling more apple oil.

 

 

 

The post White cauliflower soup appeared first on Oliveology.