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Filo rolls with green fries

Heat the oven to 190 ° C. In a bowl mix the frozen peas, eggs, ricotta cheese, 2 tablespoons chives, oregano and salt and pepper to taste. Stir until all the ingredients have been mixed. Place 4 sheets of filo pastry together. Brush with Carbonell Olive oil. Put another 4 sheets on top and brush again with Olive oil.

Home-made fish fingers with rainbow pasta salad

Cook the pasta according to package directions until al dente. Drain and rinse cold. Meanwhile cut the cucumber into cubes and the tomatoes into wedges. Stir them with the pasta. Add the corn. Whisk 4 tablespoons Carbonell olive oil, balsamic vinegar and honey into a dressing. Pour over the pasta salad. Add salt and pepper to taste.

Salmon with roasted carrot and celeriac chips

Heat the oven to 200 ° C. Scrape the carrots and cut them lengthwise into chips of about 1 cm thick. Peel the celeriac and cut the pulp into 1 cm thick fries. Arrange them on a lined baking tray and toss them with 3 tbsp Carbonell Olive oil and sprinkle with rosemary. Bake the vegetable fries in the oven for about 40 mins. until tender.

Couscous with raisins and meatballs

Cook couscous or bulgur wheat according to package directions. Heat 2 tbsp Carbonell Olive oil in a frying pan and fry the leeks for 3 mins. Put on a plate. Grate the orange peel from the orange and squeeze the fruit out.

Spelt Shells with broccoli pesto

Cook the pasta according to package directions until al dente. Cook the broccoli for 4 mins. until al dente. Drain and rinse cold. Puree in the food processor with half of the cheese, 2 tbsp Carbonell Olive oil, the garlic, half the basil and 3 tablespoons of pine nuts into a coarse pesto. Season with salt and pepper.

Stir-fried rice with chicken and vegetable curry

Cook the rice according to package directions. Heat 2 tbsp Carbonell Olive oil in a wok or frying pan. Add the chicken and half the curry powder and stir-fry the chicken for approx. 5 minutes until golden brown. Spoon onto a plate.

Homemade granola

Heat the oven to 170 ° C. Mix the pecans, oats, sesame seeds, coconut, pumpkin seeds and cinnamon in a large bowl. Stir in the honey and the Carbonell Olive oil. Spread the mixture on a lined baking sheet. Toast the granola for about 25 mins. until golden and crisp. Stir halfway. Remove the baking sheet from the oven and let it cool completely on a wire rack.

Zucchini Pancakes Tower

Grate zucchini coarsely, leave in a colander and press out as much moisture as possible. Beat the eggs with 1 tbsp Carbonell Olive oil. Add the milk and the pancake and stir with a whisk until you obtain a thick batter. Add the drained zucchini and chives. Add salt and pepper to taste. Let the batter rest for 10 mins.

Cod fillet with carrot salad and oven fries

Heat the oven to 190 ° C. Cut the potatoes lengthwise into thin stips and spread them on a lined baking sheet. Drizzle with 1 tbsp Carbonell Olive oil and sprinkle with salt to taste. Roast the fries in the oven for about 35 mins. until golden brown.

Ricotta pie with mint and peas

Heat the oven to 200 ° C. Grease the cake tins with ½ tsp of Carbonell Olive oil and line each tin with 2 slices of puff pastry. Prick the dough with a fork at the bottom and bake for 10 mins. in the middle of the oven.

Oatmeal Muffins with blueberries

Heat the oven to 170 ° C. spread 12 paper muffin holders into the muffin tin. Mix the flour with 1 pinch of salt, baking powder, cinnamon, sugar and poppy seeds in a large bowl. Mix honey, buttermilk, Carbonell Olive oil and egg in a large measuring dish.

Super Club

Toast the slices of bread in the toaster until golden. Brush lightly with Carbonell Olive oil and then with dairy spread or humus. Sprinkle with chives. Add to one bread slice one lettuce leaf, three slices of chicken breast and cucumber. Make a sandwich with the second slice of bread and top with 1 lettuce leaf, egg and tomato. Cover with the last slice of bread. Insert a skewer through the super club, making it a little easier to eat.

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