Chickpeas And Chestnut Soup

Show Them You Care With Olive Oil Infused Valentine’s Treats

Whether you are planning a delicious romantic Valentine’s meal using the best extra virgin olive oil you can find or simply want to gift a bottle to your loved one now is the time to order it.

And here is a three course Valentine’s meal with extra virgin olive oil used in every course that’s will help you enjoy health and happiness with those you love.

Here’s a recipe from Italy With An Italian that will warm and delight your love ones.

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Chickpeas and Chestnut Soup

Serves 2

Ingredients

  • 250g dried chickpeas
  • 200g chestnuts
  • 100g canned tomato pulp
  • 4 slices of rustic bread
  • 4 tablespoons Morocco Gold extra virgin olive oil
  • 1 garlic clove, minced
  • Fresh parsley (to taste)
  • Salt and pepper (to taste)

Instructions

  1. Soak the chickpeas overnight, drain, and cook them for 2 hours in unsalted water.
  2. Roast the chestnuts, peel them, and chop them into pieces.
  3. Sauté garlic and parsley in olive oil until fragrant, then add the chestnuts and tomato pulp.
  4. Add the cooked chickpeas, season with salt and pepper, and add chickpea cooking water to cover the ingredients.
  5. Simmer for 1 hour, then cool and refrigerate.
  6. Reheat before serving, topping each bowl with toasted bread.

Prawn orecchiette with roasted-shell olive oil

Serves 2
Prawn Orecchiette With Roasted Shell Olive Oil

This simple receipe is from Olive Magazine makes a hearty warm meal especially if combined with a premium extra virgin olive oil.

Ingredients

  • 12 whole shell-on large raw prawns
  • 6 tbsp Morocco Gold extra virgin olive oil
  • 150g orecchiette
  • 2 cloves garlic
  • Finely sliced
  • A good pinch dried chilli flakes
  • A handful flat-leaf parsley chopped

Instructions

  1. Twist the heads off the prawns and peel the shells from the bodies (but don’t discard them), leaving the tails on. Cut down the back of the prawns and remove the black vein inside. Give the prawns a rinse then pat dry on kitchen paper.
  2. Heat the olive oil in a frying pan and gently fry the heads and shells for 5 minutes. Scoop out the heads and shells leaving behind as much oil as possible.
  3. Cook the orecchiette in salted boiling water following pack instructions. Drain, keeping a cup of the cooking water.
  4. Add the garlic and chilli to the oil. Fry gently so the garlic doesn’t brown. Add the butterflied prawns and a pinch of salt, and cook until just pink. Add the orecchiette to the pan with enough reserved pasta water to make it saucy, and toss. Add parsley and toss again before serving.

Olive Oil Pudding

Serves 2
Olive Oil Storage

This Olive Oil Pudding from Doughnutlounge.com is a fun way to round off the perfect Valentine’s feast!

Ingredients

  • 1 cup whole milk
  • 1/2 cup Morocco Gold extra virgin olive oil
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon lemon zest
  • Fresh berries for topping
  • Chopped nuts for added crunch
  • A drizzle of honey or maple syrup
  • Whipped cream for serving
  • Additional olive oil for drizzling

Instructions

  1. Prep: Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl combine 2 cups of whole milk and ½ cup of extra virgin olive oil. Whisk until well blended.
  3. In a separate bowl beat 3 large eggs with ¾ cup of granulated sugar until the mixture becomes light and frothy.
  4. Gradually add the egg mixture into the milk and olive oil blend, stirring gently to incorporate.
  5. In another bowl mix 1 ½ cups of all-purpose flour, 1 teaspoon of vanilla extract, ¼ teaspoon of salt, and the zest of 1 lemon.
  6. Slowly add the dry ingredients to the wet mixture and whisk until smooth and free of lumps.
  7. Main: Lightly grease an 8×8 inch baking dish with olive oil or use parchment paper to prevent sticking.
  8. Pour the pudding mixture into the prepared baking dish.
  9. Bake in the preheated oven for 30 to 35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
  10. Once baked, remove the dish from the oven and allow it to cool for about 15 minutes.
  11. Cut into squares and serve warm or at room temperature with optional toppings. Drizzle with extra olive oil for enhanced flavor. Enjoy!

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