Serves 4 Ingredients 12 baby aubergines Handful sea salt 1 bulb garlic 3 strips lemon rind 3 bay leaves Pinch chilli flakes Few sprigs of thyme or rosemary Pinch pink peppercorns 750ml Aloades extra virgin olive oil Tahini dressing: 1 tbsp tahini 1 tbsp yogurt 1 tbsp water Few drops lemon juice 1 tsp
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A deliciously simple and fresh tasting one-pan supper inspired by the popular yiouvesti Greek dish. Using top quality olive oil at the end finishes the recipe perfectly with a squeeze of lemon. Feta cheese crumbled on top and a few lemon wedges always looks great on top if you like. This post is sponsored;
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Cannellini Bean Dip with Preserved Lemons and Aloades Olive Oil A deliciously easy and tasty smashed cannellini bean dip with crispy pitas. This is great for sharing with friends and family, the key to this recipe is using the best quality olive oil you can afford. Sponsored by Aloades Olive Oil Ingredients 1 tin cannellini beans
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Rhian Williams, one of the most promising food bloggers and recipe developers in the UK, is presenting Aloades Early Harvest. Do you want an effortlessly easy, salty-sweet, tangy salad dressing that’s guaranteed to transform a pile of boring leaves into something unbelievably delicious that you won’t be able to stop eating?? Then you just HAVE
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It’s an honour for Aloades EVOO packaging to be presented by one of the most promised British Celebrity and Executive Chef, Columnist for Best Magazine, Author and TV Chef Theo Michaels: “All the way from Cyprus to Hertfordshire – my first unwrapping of the stunning aloades extra virgin olive oil.. more to come soon..! “
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