Comforting Eats That Use The Best Olive Oil This Fall
If you find yourself using extra virgin olive oil for salad dressings or traditional summertime recipes, you may need inspiration on how to incorporate the healthy fat in your meals this fall. Fear not! We have compiled a few irresistible treats to warm you up from the inside and boost your health with olive oil.
So let’s kick off with this hugely satisfying dish from Lily and Lionel. A great home for your extra virgin olive oil at this time of year, we think it looks like Autum on a plate!
This risotto is the perfect blend of creamy textures and savory flavors, and the hint of sage adds a wonderful autumnal touch.
Pumpkin And Sage Risotto With Olive Oil
Serves
4
Ingredients
- 1 small pumpkin (or 400g pumpkin puree)
- 1 tablespoon Morocco Gold extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 300g Arborio rice
- 1 liter vegetable stock (kept warm)
- 100ml white wine (optional)
- 50g Parmesan cheese, grated
- A handful of fresh sage leaves, chopped
- Salt and pepper to taste
Instructions
- If using fresh pumpkin, cut it into small cubes, toss with olive oil, and roast in the oven at 200°C for 25-30 minutes until tender.
- In a large pan, heat the olive oil and sauté the onion and garlic until soft.
- Add the Arborio rice and cook for 2-3 minutes, stirring constantly to toast the grains.
- If using, pour in the white wine and let it simmer until absorbed.
- Begin adding the vegetable stock one ladle at a time, stirring frequently and allowing each ladleful to be absorbed before adding the next.
- Once the rice is almost cooked (about 18-20 minutes), stir in the roasted pumpkin (or pumpkin puree), sage, and Parmesan. Mix well until the risotto is creamy.
- Season with salt and pepper to taste, and garnish with extra sage and Parmesan if desired.
Courgette, Potato and Cheddar Soup
Serves
8
This delicious soup from BBC Good Food uses lots of seasonal flavours in a satisfying combination.
Ingredients
- 500g potato, unpeeled and roughly chopped
- 2 vegetable stock cubes
- 1kg courgettes, roughly chopped
- Bunch spring onion, sliced - save 1 for serving, if eating straight away
- 100g extra-mature cheddar or vegetarian alternative, grated, plus a little extra to serve
- Good grating fresh nutmeg, plus extra to serve
Instructions
- Put the potatoes in a large pan with just enough water to cover them and crumble in the stock cubes. Bring to the boil, then cover and cook for 5 mins.
- Add the courgettes, put the lid back on and cook for 5 mins more.
- Throw in the spring onions, cover and cook for a final 5 mins.
- Take off the heat, then stir in the cheese and season with the nutmeg, salt and pepper.
- Whizz to a thick soup, adding more hot water until you get the consistency you like.
- Serve scattered with extra grated cheddar, spring onions and nutmeg or pepper. Or cool and freeze in freezer bags or containers with good lids for up to 3 months.
Pumpkin Olive Oil Cakes
Serves
12
Not wishing to disappoint those with a sweet tooth, we couldn’t resist this mouth-watering Autumn bake from Seasons online.
Ingredients
- 1 cup Black Cherry Dark Balsamic Vinegar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon Fleur de Sel
- 1 ½ teaspoons pumpkin pie spice
- ½ cup Morocco Gold extra virgin olive oil
- 2 eggs
- 1 cup pumpkin puree
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 3 cups buttercream frosting
- Fondant pumpkins or candy pumpkins for garnish
- Ground cinnamon for garnish
Instructions
- Place the balsamic vinegar in a medium saucepan and simmer over medium-high heat. Once simmering, cook for 15 to 20 minutes or until the balsamic has reduced by half and coats the back of a spoon. Remove from the heat and set aside to cool completely at room temperature. (The reduced balsamic will thicken as it cools).
- Preheat the oven to 350°F, line a muffin tin with paper liners, and lightly spritz with cooking spray.
- Place the flour, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl and whisk to combine. Add the olive oil, eggs, pumpkin puree, brown sugar, and vanilla to the bowl and whisk to combine the batter.
- Divide the batter between the paper cups, filling half-full. Drizzle 1 tablespoon of the reduced balsamic over the batter and, using a toothpick, swirl to create a marble pattern. Place in the oven and bake for 20 to 25 minutes or until cooked through and fluffy. Set aside to cool on a wire rack.
- Once completely cooled, pipe the buttercream frosting onto the cupcakes and garnish with fondant pumpkins and ground cinnamon before serving.
