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RAW olive pate

RAW olive pate



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Put the following ingredients in a blender: olives, diced avocado, garlic and green onions. Blend well until a homogeneous paste results. Add salt and lemon juice to taste and blend a little more to combine the paste with lemon juice.

Good appetite !


Olive pate (fasting)

When you want a quick, delicious snack that does not require complicated ingredients, a slice of p & acircine with olive pate is ideal. You can also make this pate for appetizers, when you have guests and you want to prepare several kinds of snacks. Plus, the recipe is a fasting one, so you can enjoy it any time of the year.

Olive paste or pate can be made with any kind of olives, but it is ideal to use kalamata olives. They are the most fragrant and the tastiest and are perfect for such a preparation.

  • 250 g pitted kalamata olives
  • 1 clove of garlic
  • 2 teaspoons olive oil
  • salt
  • pepper

Put a pan with oil on the fire and add the chopped garlic. Put the olives peeled and drained of water. Heat for a few minutes, without letting the ingredients burn. This step helps to intensify the flavors.

Turn off the heat and put everything in a blender or food processor. Mix well until you get a homogeneous paste. Season with salt and pepper to taste.

Olive paste can be stored in the refrigerator for several days and enjoyed later.

You have to see it too.


Fasting PATEU, from OLIVES and AVOCADO

Good things are always characterized by simplicity. This is true even of our everyday food.

Not everything that is sophisticated, expensive and rich in ingredients is necessarily tasty or healthy. A good example of this is fasting recipes prepared at home, from vegetables, fruits, seeds, nuts, legumes and greens.

If you are used to preparing such dishes for yourself or your family often, you will surely find this auspicious recipe.

Olive pate and avocado & # 8211 recipe

From the given ingredients, 1-2 portions of pate are obtained. Increase the quantities, keeping the proportions, if you have more suitors at the table. Other ingredients can be added, such as nuts or seeds, sun-dried tomatoes, bell peppers or celery.

• 2 avocado fruits
• 1 cup pitted olives
• 1 clove of garlic
• ½ onion
• 2-3 tablespoons of lemon juice
• salt, thyme or other spices to taste

You can use any kind of olive. Avocados must be ripe, otherwise they will not process well and will not taste good.

The smaller the list of ingredients, the faster this pate is prepared. You need 7 minutes to complete it. The robot does all the work alone.

All you have to do is cut the avocado fruit, remove the pulp and add them to the blender, along with the olives, garlic and the rest of the ingredients. An S-blade robot can also be used.

Mix at high speed until smooth. You need to get a fine, spreadable paste.

If it is too thick, you can add lemon juice or a little oil.

Pate can be served on bread for breakfast, or can be used to create sandwiches for school or work. It is particularly nutritious and filling, due to the rich nutritional content of avocados and olives.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Raw style

I have always liked Kalamata olives, and I find this pate delicious, easy to make, nutritious. It combines excellently with the taste of tomatoes, cucumbers, peppers. It can be eaten as an appetizer (on slices of cucumber, tomatoes or peppers), as a main course (on raw breads) or as a side dish to salads. So:

7 comments:

It's very good and we like it. I also add garlic.

Happy Birthday! Dear Luciana, your pate is very appetizing, to try as soon as I buy my olives.
I hug you,

I love Kalamata too.
In fact, Elena Dumitrescu told me that the name Kalamata comes from the Greek town where they are harvested, it is a brandy.
I put them in the refrigerator for 2-3 days with water in the fridge without forgetting to change the water.
It's a wonderful recipe and I think I'll try it too.
With love,

Wonderful! I also wrote down my recipe. Thanks! :)

Dear Ramona,
good idea with garlic. I'll try it too. Thanks.
Dear Mia,
tell me if you liked it. Happy Birthday.
Dear Gratiela,
I really didn't know where the name Kalamata came from. Thank you for telling me. I haven't salted them so far because it seemed to me that they don't come out very salty, but I will also try the salted version (for salting, Mrs. Ibrian recommends putting them between grated potatoes for a few hours).
Dear Edith,
thank you for visiting and for writing to me.
I hug you dearly,
Luciana

It looks very good, I will try the recipe too. Where can I buy olives? I have never heard of this name before. : -S

Kalamata olives can be found in all supermarkets and beyond. they are brown, slightly elongated, sometimes notched to penetrate the brine in which they are preserved. It can be made with other olives, only the Kalamata ones are among the most natural on the market.
Many kisses,
Luciana


Ingredients

1. Remove the olive seeds, pressing them one by one with the width of the knife, until the olives fall apart and the seeds come out.
2. Repeat the procedure until you have removed the seeds of all the olives, then chop the black olives with a small knife, as if you were preparing eggplant salad.
3. Add the garlic, oregano, dried tomatoes (add extra flavor to the olive paste), lemon juice, pepper and paprika, if you prefer a slightly spicy taste.
4. Finely chop all the ingredients, and as the black olive paste forms and becomes fine, gradually incorporate the olive oil, until you reach a more airy consistency.
5. Serve black olive paste, or chilled tapenada, on slices of crispy bread, as an appetizer, or use it in your favorite dishes, to add extra flavor to fresh food.


Recipe Low Carb

Today we start a new culinary chapter & # 8211 raw food. And to be even more cunning, it will be low carb raw food. My mother, what a combination. I'm not fun raw food, I'm just in the testing phase, I'll post what I like and what not because there are great chances that others will like it. And I'm trying to make a pretty drastic combination during the hibernation period that is left of low carb, low fat and raw food. That's because we worry too much about how long the first hibernation period lasts and it bothers us because the mirror and the scale say their opinions silently. Musai sports and good food. No starvation and crazy ambitions, no rush because it is known to ruin the job, only as much as necessary or maybe a little below to have the expected effect.

Anyway, if you don't know what raw food means, you can find garla information on the internet. The best local sites with many recipes I find are Ligia Pop and Vegan Recipes. Or well, I don't know if they are the best but they are the ones I analyzed. Well, I analyzed the recipes and especially the ones that interest me, that is, the ones that are also low carb. Unfortunately, there aren't too many low carb ones, but from what there are, I will try them here and there. I liked that I found a few more recipes with seeds, almond flour, things that are both healthy and low in carbs. Overcoming Romanian borders, a very interesting article about raw food and not only you can find it here.

And that's how I started quite distrustful, I admit, by cooking this olive pate, a kind of olive paste in fact, which I think can be found ready-made but where is the pleasure of preparing it yourself. The original recipe is on Vegan Recipes, here. And I say distrustful, not because I wouldn't trust these recipes but because the first attempt at raw food (something with a zucchini) was a total failure, terrible in taste and of a dubious consistency & # 8211 something like watery cream. So it remains without posting.

What I used (from the original + what I thought was good):

& # 8211 200 grams of black olives (I think those with a dark red-purple-purple or green color are much more appropriate, the latter even having much less carbohydrates than black ones)

& # 8211 zama from a half lemon

& # 8211 and I added some tahini paste from my power

The merchandise phase with this raw food is that it is ready in 2 strokes and 3 movements. And a single dirty vessel. That is, the bowl in which you put everything and mix with the blender. So much for nothing more and I find myself in the situation of having nothing more to say.

However, let's not forget about carbohydrates: we estimate olives at about 10, avocado at about 15 and another 5 from a small clove of garlic. So about 30 but considering that it is not eaten with a bowl, I think it's a good snack of 5 carbs. I ate with cucumber. That's because I can't lie on my bread. You can also eat on a slice of bell pepper, celery or with a raw carrot, etc.


Azuki bean pate

This pate is very much appreciated by my family. David & icircl always enjoys the same pleasure, it is very easy to prepare, it lasts in the fridge for a few days. More than that, azuki beans are an excellent source of protein, becoming an essential ingredient in the vegetarian lifestyle, but also of soluble fiber that helps lower bad cholesterol in the blood and stimulate digestion.

Time required: 60 minutes

Necessary ingredients:

spring water (3 quantities of water to one bean)

optional - a tablespoon of psyllium powder
- a teaspoon of cumin seeds

How come:

Moisturize the beans overnight with a teaspoon of salt, then wash well in the morning and simmer over low heat. In the last water, the rest of the vegetables are boiled.

When the vegetables and beans are cooked, drain them well, discard the onion and turn it into a fine paste with a blender, along with the oil, salt, pepper and garlic.


LENTIL AND OLIVE PATEU - good for those with high CHOLESTEROL

This pate is ready in a quarter of an hour, if you have lentils already cooked. It is special NUTRITIONAL and energizing, and much healthier than store-bought vegetable pies, which contain a lot of harmful additives.

The most important benefit of cooking at home is that we can be sure of their quality, because we have maximum control over the ingredients used.

Lentils are rich in fiber, protein, minerals (copper, phosphorus, manganese, iron, magnesium, zinc, potassium) and B vitamins (folic acid, vitamin B1, vitamin B5 and vitamin B6.

Lentil fibers and monounsaturated fats from olives and olive oil helps lower cholesterol and blood pressure.

Consumption of these two foods together significantly reduces cardiovascular risk. In fact, studies have shown that legumes reduce the risk of death from heart disease by 82 percent.

Lentil and olive pate - recipe

You can use green lentils and pitted green olives, stuffed with donut. If you like other varieties of olives or lentils of a different color, you can try your favorite option.

• 200 g of lentils
• 1 onion
• 2 cloves of garlic
• 7-10 large green olives
• 4 tablespoons olive oil
• salt, pepper, parsley, thyme

The lentils are boiled according to the package instructions. Drain well and place in a large bowl.

Heat the olive oil in a pan. Add finely chopped onion and garlic, and cook for a few minutes. Pour this frying over the lentils in the bowl, and add the olives, salt and spices.

Sprinkle everything with the blender vertically, until a creamy paste results. If you do not have a manual blender, you can use a food processor.

To feel more the taste of olives, you can chop a few olives separately and add at the end.

After mixing, taste the salt, and you can add a little lemon juice. If the pate is too thick, you can add a little olive brine.

Article sources:
1. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52
2. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=46

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Vegetarian olive pate

& Icirc & # 539i is needed for a vegetarian pate of m & # 259sline: 200 g m & # 259sline (one can & # 259) often cut into slices, 1 can & # 259 boiled rice, 1/2 can & # 259 beans boiled, 1 can & # 259 ap & # 259, juice from 1/2 l & # 259m & acircie (1 tablespoon & # 259), 5-6 c & # 259 & # 539ei of garlic, 1 onion & # 259 (suitable & # 259) t & # 259iat & # 259 m & # 259runt, pu & # 539in basil, pu & # 539in allspice, salt

Prepare the vegetarian mace pate: Add the onion, add the garlic and the allspice, then add to the heat and add to the mixture. # 537i apa. Then add the enspbine and enspblender, add the rest of the ingredients and taste to taste. With a homogeneous paste, you can grease slices of roasted parsnips and garnish with slices of radishes, cucumbers and bell peppers. It can be a snack suitable for vegetarians and not only. It is a kind of tasty, but also tasty, ideal for hot summer days. The spices give it an aroma that any gourmet appreciates.


Walnut pate with garlic

Some time ago I tasted a walnut pate with garlic, made by a lady I don't know. I was with some dear friends, who had received him as a gift. It was crazy. Extraordinary of tastes. It kept in my mind, and now it's his turn.

I'm really excited about what came out of it. It seems to me that the taste is the same as the original, maybe it was a little finer in texture. I only made it from a cup of nuts as a test, and it was more difficult for the robot to work with a small amount. But next time I'll put more nuts.

1 cup hydrated nuts 8 hours
1 small garlic clove
1 tablespoon cold pressed olive oil
2-3 tablespoons water
Himalayan pink salt (to taste)

We put all the ingredients in the robot, except the water. We process and gradually add water to help us get a paste as fine as possible. We put a little because we don't want the pate to be too soft.

Because walnuts have been soaked in water for 8 hours, they are much easier to digest.

It can be eaten on wholemeal bread, with vegetables or directly with slices of vegetables & carrots, celery, peppers, radishes, etc.

If you like the simplicity of this recipe, share it for your loved ones too!


Video: Fresh olive taste testing in Malta (August 2022).