Ingredients:

1 package of fresh, whole wheat pizza 

dough

1.5 Bosc pears thinly sliced

1 cup grated Fontina cheese

2-3 oz Gorgonzola cheese

1/3-1/2 cup sliced almonds 

5 spoons of Egregio Delicate Fruit extra virgin olive oil

Preparation:

Spread out your dough on a baking sheet. Lightly brush 1 tsp Egregio Delicate Fruit extra virgin olive oil on the dough. Top with Fontina cheese, Pear slices, Gorgonzola and Almonds in that order.

Bake in a 450 degree oven for 10-12 minutes until the cheese is bubbly and the crust is slightly golden.

Ingredients:

2 tablespoons of Butter

4 tablespoons of Egregio Delicate Fruit extra virgin olive oil

3 large onions (finely chopped)

2 cloves garlic (minced)

1 pound ground beef

2 teaspoons cumin

1 teaspoon chili powder

1 tablespoon paprika

1 beef bouillon cube (dissolved in 1/4 cup hot water)

2 tablespoons flour Empanada dough (chilled)

1/2 cup raisins

1/2 cup black olives (chopped)

2 hard-boiled eggs, sliced 

1 egg yolk

Optional: salt and pepper to taste

Preparation:

Beef Filling:

Melt the butter with the Egregio Delicate Fruit in a skillet over medium-low heat.  Add the chopped onions and cook, stirring frequently, until the onions are softened and fragrant.  

Add the garlic and cook for 1 minute more.

Add the ground beef, cumin, chili powder, paprika, beef bouillon, and salt and pepper to taste.

Cook the beef, stirring and crumbling the meat with a spatula, until well-browned. Add the flour and continue to cook for 2 to 3  minutes.

Remove the skillet from the heat and stir the raisins and black olives into the beef mixture.

Let the filling cool completely. The filling will keep up for up to two days in the refrigerator.

Assemble the Empanadas

Separate the empanada dough into golf-ball-size pieces and roll into smooth balls.

Let the dough balls rest for 5 minutes.

On a floured surface, roll each ball of dough into a 6-inch circle about 1/4 inch thick.

Add 1 tablespoon of the ​beef filling and a slice of hardboiled egg to the middle of the circle.

Brush the edges with water and fold the pastry in half over the filling to make a semi-circle.

Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.

Mix the egg yolk with 2 tablespoons milk and brush the empanadas with the mixture.

Bake at 350 F for 25 to 30 minutes or until golden brown.

Ingredients:

4 large boiling potatoes (2 1/4 lb)

3 qt Egregio Delicate Fruit extra virgin olive oil

2 cups all-purpose flour

1 (12-oz) bottle cold beer (preferably ale)

1-1/2 lb haddock or cod fillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6 inches long)

Accompaniment: malt vinegar

A deep-fat thermometer

Preparation:

Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill 30 minutes.

Heat Egregio Delicate Fruit extra virgin olive oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry one third of potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to fresh paper towels to drain. Fry remaining potatoes in 2 batches, returning oil to 325°F between batches. Remove oil from heat and reserve. Cool potatoes, about 25 minutes.

Heat oil over moderately high heat until it registers 350°F. Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.

Fry potatoes again, in 3 batches, until deep golden brown and crisp, about 5 minutes per batch. Return oil to 350°F between batches. Transfer with slotted spoon to fresh paper towels as fried and drain briefly, then arrange in 1 layer in a shallow baking pan and keep warm in upper third of oven.

Increase oil temperature to 375°F. Sift 1 1/2 cups flour into a bowl, then whisk in beer gently until just combined. Stir in 1/4 teaspoon salt.

Pat fish dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, then dredge in remaining 1/2 cup flour, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide into oil as coated. Fry coated fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined baking sheet and keep warm in lower third of oven, then fry remaining fish in batches of 4, returning oil to 375°F between batches.

Season fish and chips with salt. 

Ingredients:

2-15 ounce cans cooked small fava beans

1 tablespoon ground cumin

4 cloves garlic, mashed

1/2 cup lemon juice

1/4 cup Egregio Delicate Fruit extra virgin olive oil

1 medium red onion, finely chopped

2 ripe tomatoes, diced

1 punch parsley, finely chopped

Salt and pepper to taste

Preparation:

Pour the cooked fava beans with the liquid into heavy saucepan.

Add the mashed garlic, the cumin, the salt and the pepper. Bring to a boil.

Using potato mashed, mash the fava beans partially and cook over medium heat for 10 minutes.

Add the lemon juice, the Egregio Delicate Fruit extra virgin olive oil and half of the chopped vegetables. Stir, adjust the seasoning and remove from the heat.

Spoon the foul moudamas into shallow serving dish and top with the rest of the chopped vegetables.

Ingredients:

2 pounds fresh tomatoes diced or 3 cups tomato juice

1 medium sweet onion cut into fourths

1 large bell pepper deseeded and cut into large pieces

1 large cucumber peeled and cut into large pieces

3 garlic cloves smashed

1/4 cup of Egregio Delicate Fruit extra virgin olive oil

2-3 tablespoons balsamic vinegar

1 tablespoon Worcestershire sauce

1/2 teaspoon cumin

1 teaspoon hot sauce

1 teaspoon grated horseradish optional

salt and pepper to taste

Garnish:

1 large cucumber peeled and cut into large strips

Preparation:

Add tomatoes or tomato juice, onion, bell pepper, cucumber and cloves to a blender. Blend until well-blended, but not completely smooth and pureed. Add Egregio Delicate Fruit, vinegar, Worcestershire sauce, cumin and hot sauce. If using horseradish, add it as well. Blend until well-blended and the consistency you prefer.

Pour into a large non-reactive bowl, such as glass, and chill for at least one hour to up to three days.

Ingredients:

4 medium to large garlic cloves

Salt to taste

2 egg yolks

1 1/2 tablespoon​ fresh lemon juice

1 cup Egregio Delicate Fruit extra virgin olive oil 

Preparation:

First, peel and mince the garlic.

Using the flat side of a large knife, crush the garlic.

Place the crushed garlic into a small mortar and pestle and add ½ tsp salt and smash into a paste. (An alternative to save time is to use a good garlic press that peels and mashes the garlic in one step. Either way, you can use a mortar and pestle to mash the garlic into a paste.)

Crack the eggs and separate the yolks into a small mixing bowl.

Transfer the garlic paste to the bowl and whisk to blend.

With a hand mixer on low speed, slowly pour in the Egregio Delicate Fruit extra virgin olive oil in a very thin, steady stream until a creamy sauce begins to form.

Add the touch of lemon juice slowly at the end, while keeping the mixer on to ensure that the sauce stays smooth.

Enjoy the Alioli on french fries, toasted bread or with the fish of your preference.

Ingredients:

1/3 cup Egregio Delicate Fruit extra virgin olive oil

1 tbsp dried yeast

1/2 cup lukewarm milk

1 tbsp caster sugar

1-2/3 cups plain flour

1/2 cup glutinous rice flour

1/2 Lukewarm water

1/3 cup firmly packed brown sugar

2 tbsp chopped salted roasted peanuts

Black sesame seeds and ice-cream, to serve

Preparation:

Place yeast, lukewarm milk and caster sugar in a bowl and stir to combine. Set aside in a warm, draught-free room for 10 minutes or until bubbles form in mixture.

Sift flours together into a bowl and make a well in the centre. Add yeast mixture and ½ cup lukewarm water and stir to create a soft, sticky dough. Cover bowl with a clean tea towel and return the bowl to the warm, draught-free room for 1 hour or until dough has doubled in size.

Meanwhile, combine brown sugar and peanuts in a bowl, and set aside.

Punch down dough and place on a floured surface. As the dough will be sticky, you may need to add extra flour to knead. Divide into 8 equal pieces and, using floured hands, shape each piece into an 8cm round.

Place 1 tablespoon of peanut mixture in the centre of each round, bring up edges and press together to seal. Using your hand, flatten into an 8 cm disc. Repeat with remaining dough and peanut filling to make 8 pancakes.

Heat half of the Egregio Delicate Fruit in a large, non-stick frying pan over medium-low heat. Work in batches to cook pancakes for 7 minutes or until cooked through, flip halfway. Remove pancake from the pan and drain on paper towel. Wipe the pan and repeat with remaining Extra Virgin Olive Oil and pancakes. Scatter with sesame seeds and serve hot with ice cream.

Ingredients:

2 cups teff flour

1/8 teaspoon active dry yeast

1 cup self-rising flour

5 spoons of Egregio Delicate Fruit extra virgin olive oil

extra virgin olive oil

Kosher salt

Preparation:

Combine the teff flour and active dry yeast in a large bowl. Add 2 cups lukewarm water, the five spoons of Egregio Delicate Fruit and whisk or, more traditionally, use your hand to mix everything together, making sure the mixture is absolutely smooth with no lumps. Cover with plastic wrap and let sit at room temperature until the mixture is bubbly and tastes sour like tangy yogurt, 36 to 48 hours. (It will start bubbling and rising in a matter of hours, but it can take anywhere from 36 to 48 hours to achieve a noticeable level of sourness, which is key to the flavor of the injera. After about 36 hours, begin tasting the mixture; this will help you determine when it's just right and will help prevent it from souring too much.

At this point, the batter will look separated and watery on top. If you shake the bowl a little, you should see some bubbles rising to the top. Add the self-rising flour and up to 1 cup of water a little at a time. Whisk or use your hand to thoroughly combine into a smooth, thin, pourable mixture with about the consistency of a slightly thicker crepe batter. Cover again and let sit for 1 hour.

Heat a 10-inch nonstick skillet over medium heat for a few minutes. Have a lid for the skillet and a wire baking rack nearby. Whisk 1 teaspoon salt into the batter (it will bubble up). Pour 1/4 cup of the batter into the skillet, tilting and swirling to coat with a thin layer of batter. The batter should spread quickly and easily. (If it's too thick, whisk in a little more water.) Within a matter of seconds, you should start seeing small holes forming and the surface darkening as it cooks from the outside towards the center. When the injera is about 3/4 of the way cooked, cover the skillet and let steam for 1 minute. The injera is cooked when the edges are dry and lifting up from the pan. Carefully run a spatula underneath and transfer to the baking rack to cool completely. Repeat with the remaining batter.

You can stack the injera only when they are completely cooled; otherwise, they will stick to each other. Wrap the stack of cooled injera with a dry, clean cloth or paper towels to keep them from drying out until ready to serve. Serve at room temperature, or microwave for 30 seconds to heat through.