Some Extra Virgin Olive Oil Ideas For The Healthiest Of Easter Brunch Treats
Why Not Celebrate With A Mediterranean Diet Twist – With Some Morocco Gold Extra Virgin Olive Oil?
We may not be able to venture to warmer climes any time soon, so why not bring the sunshine and colour of the Mediterranean Diet to your Easter table instead?
Packed with health boosting properties which can benefit everything from your hair to you heart, there are so many delicious recipes out there to put a Spring in your step! Just remember to do them justice by stocking up on the best extra virgin olive oil in your cupboard.
Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. (source wikipedia.com).
So try this spicy goddess flatbread recipe:
- For the Candied Jalapeños
- ½ cup apple cider vinegar
- 1 cup sugar
- 2 medium jalapeños, stemmed and thinly sliced
- For the Flatbread
- Cooking spray
- ¾ cup water, heated to 110 F
- 1 (¼-ounce) packet active dry yeast
- 1 teaspoon sugar & 1 teaspoon salt
- 2 to 2¼ cups all-purpose flour, plus more for dusting work surface
- 3 tablespoons Morocco Gold Extra Virgin Olive Oil, divided
- Cornmeal, for dusting pizza stone or baking sheet
- or the Spicy Goddess Dressing
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 1 clove garlic, chopped
- ¼ cup chopped fresh Italian parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh chives
- 1 medium avocado, pitted, peeled and cubed
- ½ teaspoon kosher salt
- 2 Persian cucumbers, thinly sliced
- 1 cup microgreens
- Make the candied jalapeños: In a small saucepan set over medium-high heat, combine the vinegar and sugar and bring to a boil. Reduce to a simmer and stir in the jalapeños. Simmer the jalapeños for 5 minutes, then pour it all into a heatproof bowl and set aside to cool completely.
- Make the flatbread: Grease a large bowl with cooking spray and set aside. In the bowl of a stand mixer fitted with the dough hook attachment, combine the water, yeast and sugar. Let the mixture sit until it becomes foamy, about 5 minutes.
- Add 2 cups of flour, 2 tablespoons of the olive oil and the salt to the yeast mixture and mix untilthe dough comes together into a ball, about 5 minutes. If the dough is too sticky, add more flour,2 tablespoons at a time, until it forms a ball. Lightly flour your work surface, then turn out the dough and knead it 10 times. Transfer the dough to the greased bowl and cover the bowl with plastic wrap. Let the dough rest in a warm, dark place until it has doubled in size, about 1 hour.
- Preheat the oven to 500 degrees Fahrenheit. Dust a pizza stone or baking sheet generously with cornmeal. Lightly flour your work surface. Turn out the dough and punch it down with your hands to deflate. Using a rolling pin, roll the dough until it is 1/8-inch thick.
- Transfer the dough to the prepared baking sheet, prick it all over with a fork, then brush it with theremaining 1 tablespoon olive oil. Bake the flatbread for about 7 minutes, until golden brown and slightly crisped around the edges. Remove the flatbread from the oven and set aside to cool.
- Make the dressing: In the bowl of a food processor, combine the sour cream, mayonnaise, lemon juice, Worcestershire, garlic, parsley, tarragon, chives, avocado and salt. Process until pureed.
- Top the flatbread: Slather the dressing atop the flatbread, spreading it into an even layer. Top thedressing with the sliced cucumbers and microgreens. Use a slotted spoon to scatter the candied jalapeños on top (reserve the syrup for other uses). Slice the flatbread and serve.