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.

Honey & Grape Molasses Carrots

This week we’ve got a lovely Christmas recipe for you. As we all know, carrots are the perfect ingredient to accompany our Christmas meal. This week we’re preparing them combining some very unique ingredients: orange blossom honey and grape molasses! We got our inspiration from our Valentine’s Dinner Experience (our first for 2020), in which our talented chef Lida is making a honey carrot soup. Yes, honey and carrots are very good friends!

In this recipe we added grape molasses, an ingredient that adds depth and balances the sweetness of the honey. It is made purely from grape must. A staple in my own kitchen, I highly recommend it!

So let’s get cooking. And have a warm and peaceful Christmas everyone!

Serves 6 as a side
1kg carrots
50g cranberries
5 tbps olive oil
3 tbsp orange blossom honey
3 tbsp grape molasses
1 large orange, zest and juice
salt (to taste)

Preheat the oven at 180C

Slice the carrots diagonally in uniform thin slices. They will shrink a bit while cooking, so make quite big slices.

Place them in a large baking tray, in one layer.

Sprinkle the cranberries.

In a separate bowl, whisk together the olive oil, honey, grape molasses, orange zest and juice. Season with salt.

Drizzle over the carrots and toss well everything together.

Roast in the oven until tender.

Honey & Grape Molasses Carrots

This week we’ve got a lovely Christmas recipe for you. As we all know, carrots are the perfect ingredient to accompany our Christmas meal. This week we’re preparing them combining some very unique ingredients: orange blossom honey and grape molasses! We got our inspiration from our Valentine’s Dinner Experience (our first for 2020), in which our talented chef Lida is making a honey carrot soup. Yes, honey and carrots are very good friends!

In this recipe we added grape molasses, an ingredient that adds depth and balances the sweetness of the honey. It is made purely from grape must. A staple in my own kitchen, I highly recommend it!

So let’s get cooking. And have a warm and peaceful Christmas everyone!

Serves 6 as a side
1kg carrots
50g cranberries
5 tbps olive oil
3 tbsp orange blossom honey
3 tbsp grape molasses
1 large orange, zest and juice
salt (to taste)

Preheat the oven at 180C

Slice the carrots diagonally in uniform thin slices. They will shrink a bit while cooking, so make quite big slices.

Place them in a large baking tray, in one layer.

Sprinkle the cranberries.

In a separate bowl, whisk together the olive oil, honey, grape molasses, orange zest and juice. Season with salt.

Drizzle over the carrots and toss well everything together.

Roast in the oven until tender.

The post Honey & Grape Molasses Carrots appeared first on Oliveology.

Honey & Grape Molasses Carrots

This week we’ve got a lovely Christmas recipe for you. As we all know, carrots are the perfect ingredient to accompany our Christmas meal. This week we’re preparing them combining some very unique ingredients: orange blossom honey and grape molasses! We got our inspiration from our Valentine’s Dinner Experience (our first for 2020), in which our talented chef Lida is making a honey carrot soup. Yes, honey and carrots are very good friends!

In this recipe we added grape molasses, an ingredient that adds depth and balances the sweetness of the honey. It is made purely from grape must. A staple in my own kitchen, I highly recommend it!

So let’s get cooking. And have a warm and peaceful Christmas everyone!

Serves 6 as a side
1kg carrots
50g cranberries
5 tbps olive oil
3 tbsp orange blossom honey
3 tbsp grape molasses
1 large orange, zest and juice
salt (to taste)

Preheat the oven at 180C

Slice the carrots diagonally in uniform thin slices. They will shrink a bit while cooking, so make quite big slices.

Place them in a large baking tray, in one layer.

Sprinkle the cranberries.

In a separate bowl, whisk together the olive oil, honey, grape molasses, orange zest and juice. Season with salt.

Drizzle over the carrots and toss well everything together.

Roast in the oven until tender.

The post Honey & Grape Molasses Carrots appeared first on Oliveology.

Festive Orange Salad

As we are well into winter and a few weeks away from Christmas, many of us are wondering what to prepare this year for our festive table. Let’s have a look at our recipes.

There is of course the question of stuffing. Shall we go with a vegan one? A less ordinary one made with bulgur wheat, or a colourful one with dried nectarines, cherries and almonds?

What is your favourite Christmas main? Here at Oliveology every year we’ve got different traditions and family recipes that come into the discussion.

But no matter what your main course is, plenty of colourful vegetable-based plates are a must! The last few years, we went for green. We loved our festive Brussels sprouts with walnut oil. Or how about a crunchy fresh green salad with galomyzithra cheese, dried figs and grape molasses?

This year we got our inspiration from one very unique ingredient. Truffle honey. Our truffle honey is made from acacia honey, infused with slivers of real black summer truffle. The intense aroma of this truffle honey pairs particularly well with cheese and charcuterie platters. But it is an excellent ingredient to add a unique flavour and a little luxury to this year’s table.

And as we are going for a colourful table, we have chosen a selection of orange winter vegetables. The inspiration came from a restaurant dish I used to prepare years back, where the chef was using only orange vegetables-what a brilliant idea! The result is a memorable dish that will definitely appeal not only to truffle lovers, but also to those who have never tasted truffle before.

Serves 6

1kg pumpkin
500g carrots
500g sweet potato
½ jar truffle honey
1/3 cup olive oil
1/3 cup of water
dried thyme
salt, pepper
50g walnuts (to serve)

Peel the pumpkin, carrots and sweet potatoes. Cut the vegetables in large bite-sized pieces and place in a large roasting tray.

In a bowl, whisk together the truffle honey, olive oil, water, <a href="https://oliveology.co.uk/glossary/thyme/" data-tooltip="

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Drizzle on top of your vegetables and toss everything together.

Bake at 180C for about 45 minutes, or until the vegetables are tended inside and slightly crunchy on the outside.

Sprinkle some walnuts and serve warm in a colourful platter.

Festive Orange Salad

As we are well into winter and a few weeks away from Christmas, many of us are wondering what to prepare this year for our festive table. Let’s have a look at our recipes.

There is of course the question of stuffing. Shall we go with a vegan one? A less ordinary one made with bulgur wheat, or a colourful one with dried nectarines, cherries and almonds?

What is your favourite Christmas main? Here at Oliveology every year we’ve got different traditions and family recipes that come into the discussion.

But no matter what your main course is, plenty of colourful vegetable-based plates are a must! The last few years, we went for green. We loved our festive Brussels sprouts with walnut oil. Or how about a crunchy fresh green salad with galomyzithra cheese, dried figs and grape molasses?

This year we got our inspiration from one very unique ingredient. Truffle honey. Our truffle honey is made from acacia honey, infused with slivers of real black summer truffle. The intense aroma of this truffle honey pairs particularly well with cheese and charcuterie platters. But it is an excellent ingredient to add a unique flavour and a little luxury to this year’s table.

And as we are going for a colourful table, we have chosen a selection of orange winter vegetables. The inspiration came from a restaurant dish I used to prepare years back, where the chef was using only orange vegetables-what a brilliant idea! The result is a memorable dish that will definitely appeal not only to truffle lovers, but also to those who have never tasted truffle before.

Serves 6

1kg pumpkin
500g carrots
500g sweet potato
½ jar truffle honey
1/3 cup olive oil
1/3 cup of water
dried thyme
salt, pepper
50g walnuts (to serve)

Peel the pumpkin, carrots and sweet potatoes. Cut the vegetables in large bite-sized pieces and place in a large roasting tray.

In a bowl, whisk together the truffle honey, olive oil, water, thyme, salt and pepper.

Drizzle on top of your vegetables and toss everything together.

Bake at 180C for about 45 minutes, or until the vegetables are tended inside and slightly crunchy on the outside.

Sprinkle some walnuts and serve warm in a colourful platter.

The post Festive Orange Salad appeared first on Oliveology.

Festive Orange Salad

As we are well into winter and a few weeks away from Christmas, many of us are wondering what to prepare this year for our festive table. Let’s have a look at our recipes.

There is of course the question of stuffing. Shall we go with a vegan one? A less ordinary one made with bulgur wheat, or a colourful one with dried nectarines, cherries and almonds?

What is your favourite Christmas main? Here at Oliveology every year we’ve got different traditions and family recipes that come into the discussion.

But no matter what your main course is, plenty of colourful vegetable-based plates are a must! The last few years, we went for green. We loved our festive Brussels sprouts with walnut oil. Or how about a crunchy fresh green salad with galomyzithra cheese, dried figs and grape molasses?

This year we got our inspiration from one very unique ingredient. Truffle honey. Our truffle honey is made from acacia honey, infused with slivers of real black summer truffle. The intense aroma of this truffle honey pairs particularly well with cheese and charcuterie platters. But it is an excellent ingredient to add a unique flavour and a little luxury to this year’s table.

And as we are going for a colourful table, we have chosen a selection of orange winter vegetables. The inspiration came from a restaurant dish I used to prepare years back, where the chef was using only orange vegetables-what a brilliant idea! The result is a memorable dish that will definitely appeal not only to truffle lovers, but also to those who have never tasted truffle before.

Serves 6

1kg pumpkin
500g carrots
500g sweet potato
½ jar truffle honey
1/3 cup olive oil
1/3 cup of water
dried thyme
salt, pepper
50g walnuts (to serve)

Peel the pumpkin, carrots and sweet potatoes. Cut the vegetables in large bite-sized pieces and place in a large roasting tray.

In a bowl, whisk together the truffle honey, olive oil, water, thyme, salt and pepper.

Drizzle on top of your vegetables and toss everything together.

Bake at 180C for about 45 minutes, or until the vegetables are tended inside and slightly crunchy on the outside.

Sprinkle some walnuts and serve warm in a colourful platter.

The post Festive Orange Salad appeared first on Oliveology.