Oliventapenade

Ikke verdens smukkeste spise, men til gengæld klær denne oliventapenade en god osteanretning umådeligt godt!

Ingredienser

150 g sorte oliven (drænet vægt og uden sten)

20 g parmesan

1 fed hvidløg

10 mandler

Olivenolie

1/2 citron (saften)

Salt, peber

Fremgangsmåde

Blend oliven med parmesan, hvidløg, mandler og et skvæt olivenolie. Smag derefter tapenaden til med citronsaft, salt og peber.

Bulgur Salat

The most important ingredient of bulgur salad is, at least in my opinion, loads of parsley.
This version contains loads of both parsley and mint, which together with cucumber, spring onions, chili, and olives work extraordinary well - either by itself, as a light lunch, or as a side dish for dinner.

Ingredients (4-6 persons)
2 dL Bulgur
2-4 tbs Lime juice

2-4 tbs Olive oil

Salt/pepper

1 Cucumber
4 Spring onions
1 Large handfull broad-leaved parsley
1 Handfull fresh mint
1 Red chili
150 g Black Olives

Directions
Prepare the bulgur as directed by the manufacturer. Adjust with lime juice, olive oil, salt, and pepper. Cool off. Remove the inner part of the cucumber. Finely chop cucumber, spring onions, parsley, mint, and chili. Add all the chopped parts, together with the olives, to the chilled bulgur - mix well.

Foccacia med Spinat og Oliven

To this foccacia version I've added rye flour to accompany the regular- and durum flour. This makes it a little heavier and I'm sure it will suit a rich tomato soup very well.

Ingredients (1 bread)
5 dL Luke warm water
5 g Yeast
1 tbs Acacia honey
1 tbs Salt
100 g Durum flour
200 g Rye flour (fine)
500 g Regular flour
3-4 tbs Olive oil
200 g Frozen whole-leaved spinach (thawed and drained from excess water)
100 g Black olives (sliced)
Sea salt

Directions 

Dissolve yeast, honey, and salt in the water. Add the three types of flour and knead the dough on a floured table for 5-10 min. Oil an ovenproof dish (25x25cm), place the dough herein and press it out so that it covers the whole surface of the dish. Turn the dough around so that both top and bottom will be lightly covered with olive oil. Top with spinach and olive by pressing both well into the dough with your fingers. 

Let the dough rise over night in the fridge covered with a tea towel. 

Pre-heat the oven to 200 degree celcius and sprinkle the surface with a little water and sea salt. Bake the foccacia in the middle of the oven for 40-45 minutes.