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Tomato Bruschetta with feta cheese, sliced olives and olive oil with edible golden flakes.

Make quick, easy tomato bruschettas. The super-fresh flavors in this bruschettas are to enjoy the bounty of summer.

Follow these easy instructions to create a super-fresh meal.

**INGREDIENTS **

1 Bread baguette

1 tomato chopped in cubes

100 (grams) feta cheese

20 olives sliced

2 tsp oregano

3 tbsp Myst Olive Oil with Edible Golden Flakes

DIRECTIONS

Step 1: Cut in the middle the baguette

Step 2: Put the ingredients on the baguette following this order:

1 tomato chopped in cubes

100 (grams) feta cheese

20 olives sliced

2 tsp oregano

Step 3: Bake for 5-10 mins to 220ºC/425ºF.

Step 4: Drizzle the baked baguette 3 tbsp Myst Olive Oil with Edible Golden Flakes.

Watch the recipe video on youtube:

#Olive Oil With Gold #Golden Olive Oil #Bruchetta #Tomato #Olive Oil With Gold Flakes #Olive Oil With Golden Flakes #Recipe #Quick and Easy Recipe #Quick and Easy Recipes

Sophisticated enough for a delicious supper quick enough for a dinner, this easy roasted chicken is packed with flavor and parmesan roasted carrots.

CHICKEN LEGS

MARINATE

8 Chicken Legs

4-5 ts. Myst Olive Oil

2 ts. Paprika

1/4 ts. Ground Pepper

1 ts. Thyme

2 ts. Kosher Salt

1 ts. Oregano

3 Gloves Garlic, minced

DIRECTIONS :

Rinse chicken and put dry. Place it into a 1-gallon Ziplock bag.

In a small bag, whisk together remaining ingredients.

Pour over chicken and seal the bag, squeezing out as much air as possible. Massage marinade into the chicken and refrigerate for 2 hours.

When ready to cook, let chicken come to room temperature for 20 minutes.

Preheat oven at 200°C / 400°F.

Bake for 20-25 minutes at 220°C / 425°F.

Flip chicken legs and bake them for another 10 minutes.

PARMESAN ROASTED CARROTS

INGREDIENTS  :

4-5 Carrots sliced

4-5 ts. Myst Olive Oil

4 Gloves Garlic, minced

3 ts. Grated Parmesan

3-5 ts. Bread Crumbs

3/4 ts. Salt

3/4 ts. Ground Pepper

DIRECTIONS :

Preheat oven to 200°C / 400°F and line a baking sheet with foil.

Place the myst olive oil , garlic , bread crumbs , salt & pepper in a large ziplock bag.

Add the sliced carrots and shake until they are well coated.

Place the carrots onto prepared baking sheet.

Drizzle with olive oil and sprinkle with parmesan.

Place into oven and bake until tender, about 20 mins.

Serve immediately, garnished with parsley if desired.

Video Preparation :

Enjoy :)

#food #yummy #loveit #fridaydinner #firiday #blackfriday #tasty #recipe #easy #quick #mystoliveoil #oliveoil #thebestoliveoil #healthy #happy #chicken #carrots #cute #igers #olive #oil

If you are reading this, then you are looking to learn how to cook steak top so it’s tender, flavorful and delicious overall.

INGREDIENTS 

This guide will teach you the METHOD, hence I am using a very simple salt-n-pepper recipe that’s here to illustrate the actual technique.

So, the method requires these ingredients:

200g / 7oz rib eye / NY strip / Sirloin steak (ideally organic grass-fed)

4 mushrooms

2 corns on the cob

10gr butter

Pack of kosher/flaked salt

Freshly ground pepper

3 tbsps olive oil

2 piece of garlic

1 tbsp celery

DIRECTIONS

Marinate:

Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper

Cover it with plastic wrap or aluminium foil

Pop it in the fridge at least for 30mins

Corns on the cob :

Preheat oven to 250°C / 450°F

Butter the corns

A pinch of sea salt

A pinch of black pepper

Bake 220°C / 425°F for 20-25 mins

Steak :

Heat 3 tbsps olive oil to a pan.

Add the steak to hot pan, then cook for 5 minutes for medium-rare, or 8 minutes for medium-well.

Add 2 pieces garlic

4 sliced mushrooms

1 tbsp celery

Add 10gr butter on the top of the steak

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Enjoy :)

Watch the video of Recipe :

#steak #recipe #corn #cornonthecob #mushrroms #meat #meat lovers #quick and easy #myst #myst recipe #olive oil

Beef Quesadillas with Guacamole Sauce - Quick and Easy Recipe

Quesadillas filled with spicy mince and lots of cheese make this a meal everyone will keep asking for. Try serving these quesadillas with nacho chips and with a generous dollop of creamy avocado sauce.

INGREDIENTS 

Guacamole Sauce :

2 small avocados

half lime juice

1 small red onion

1 red chilli pepper

1/4 cup fresh parsley

1 cherry tomato

1 tbsp extra virgin olive oil

1 tsp salt

1 tsp pepper

Refrigerate until ready to use

Quesadillas :

3 tbsp extra virgin olive oil

1 small red onion

500 grams lean beef mince

1/2 cup tomato sauce

1 tsp salt

1 tsp pepper

8 flour tortillas

1 cup shredded cheese

12 tbsps corn

DIRECTIONS

Guacamole Sauce

The guacamole sauce is very easy to make: just put all the ingredients in the blender. Of course, it helps to chop and crush the ingredients a little before; this will minimize the number of the times you have to shake up the blender before pulsing again (and again).

Follow that order :

2 small avocados

half lime juice

1 small red onion

1 red chilli pepper

1/4 cup fresh parsley

1 cherry tomato

1 tbsp extra virgin olive oil

1 tsp salt

1 tsp pepper

Quesadillas :

Step 1 : mince beef

Use a large non-stick frying pan and heat 3 tbsps olive oil. Fry 1 small red onion for 2 minutes.

Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned and cooked through.

Add 1/2 cup tomato sauce and 1 tsp salt & 1 tsp pepper, for 2 to 4 minutes.

Transfer to a bowl or plate.

Step 2 : Quesadillas

Use a large non-stick frying pan to medium-low heat. Place a flour tortilla into the pan and add 1/4 cup cheese , 1/4 mince mixture and 3 tbsps corn. Top with another tortilla and cook for 1 to 2 minutes or until base is golden. Flip it and cook for another 1 to 2 minutes. Repeat with remaining tortillas.

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Enjoy :)

#extra virgin olive oil #avocados #tortillas #Quesadillas #mexican #mexican food #yummy #delicious #what to eat #beef #meat lovers

Baked Salmon Salad

Make quick, easy salmon salad. The super-fresh flavours in this salmon salad were made for each other – a beautiful summer lunch

Follow these easy instructions to create a fresh salmon salad.

INGREDIENTS 

Salmon :

1 tbsp extra virgin olive oil 1 tsp salt 1 tsp pepper

Sautéed mushrooms :

3 tbsp extra virgin olive oil 125 grams fresh mushrooms

Salad :

50 grams iceberg lettuce 50 grams arugula leaves 50 grams spinach leaves 6 pieces red cherry tomatoes 6 pieces yellow cherry tomatoes 1⁄2 cucumber 100 grams mozzarella cheese 1 avocado 1 tsp salt 1 tsp pepper 2 tbsps olive oil with golden flakes

DIRECTIONS

Step 1 : Baking the salmon

Rub the salmon with a tbsp olive oil, salt and pepper. Baked for 10-12 mins to 220ºC/425ºF.

Step 2 : Sautéed the mushrooms

Heat 3 tbsps olive oil in a large saucepan over medium heat. Cook and stir mushrooms in the hot oil until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

Step 3 : How to cut and peel the avocado

1. Grip the avocado gently on one side with one hand. With a large, sharp knife in the other hand, cut the avocado lengthwise around the seed.

2. Holding the avocado in the palm of one hand, use your other hand to twist and rotate the two halves apart.

3. Slowly glide the spoon around the perimeter of the fruit to completely sever the flesh from the skin.

4. Cut the fruit in small slices

Step 4 : Salad bowl

Note: The greens should be completely dry. - No matter what kind of greens you use, they should be as dry as possible. If greens aren't dry, they feel weighed down and even a little slimy when the dressing is added.

Put the greens in a big bowl and follow this order :

iceberg lettuce

arugula leaves

spinach leaves

cherry tomatoes (red & yellow)

sliced cucumber

sliced mozzarella

sautéed mushrooms

sliced avocado

baked salmon

1 tsp salt

1 tsp pepper

olive oil with edible golden flakes

Enjoy :)

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#iceberg lettuce #arugula leaves #spinach leaves #cherry tomatoes #sliced cucumber #sliced mozzarella #sautéed mushrooms #sliced avocado #baked salmon #olive oil with edible golden flakes #olive oil with gold #amazing recipe #what to eat #what to eat to lose weight overnight #fitness #diet #sihlouette

Mozzarella Pizza

Make quick, easy homemade pizza tonight! You don’t have to be an Italian to cook like one. Follow these easy instructions for creating a thick & chewy pizza crust at home.

INGREDIENTS

Dough:

500gr strong bread flour

1 tbsp dried yeast

3dl to 3,5dl warm water

1/2 tsp salt

1/2 tsp sugar

For the tomato sauce:

390gr tomato sauce

1 medium onion chopped

1 clove garlic, minced

2 tbsps olive oil

Salt to taste

Black pepper to taste

Topping :

Cherry tomatoes 200gr

Mozzarella cheese, sliced 10 thin slices

100gr shredded mozzarella cheese

10 thin slices spicy salami

1 tsp dried basil

Arugula leaves

1 tsp Myst Olive oil

DIRECTIONS

1. Put the flour, yeast, sugar and salt in a big bowl, make a hole in the center and start adding water slowly, mixing with a fork until it starts to come together. Then, using your hands, further mix and knead the dough until it is elastic and slightly tacky but not over sticky (at least 5 minutes). Brush the inside of a bowl with olive oil. Place dough in bowl and cover with a damp tea towel and leave for 1 hour until the dough has doubled in size.

2. Shape the dough into a ball and then into a large roll. Cut the roll in 2 and make 2 smaller balls. (If you are only wishing to make 1 pizza then you can freeze the extra dough).

3. Preheat the oven to 220º for at least 30 minutes.

4. Roll out the dough. Take a piece of the dough, dust your surface and the dough with a little flour, and roll it out. (The dough needs to be very thin as it will rise in the oven).

5. Spread thin layer of sauce over pizza, top the pizza with the mozzarella cheese, then some salami slices, followed by the halved cherry tomatoes.

6. Bake for 10 to 12 minutes, until golden brown and the cheese is bubbly.

7. Scatter some arugula leaves on top, dried basil and serve with a drizzle of Myst olive oil.

Enjoy :)

Check our video at Youtube :

Greek Chicken Souvlaki With Tzatziki Sauce

Make your own homemade chicken skewers with fluffy pita bread and creamy tzatziki sauce with this easy to follow Greek chicken souvlaki.

INGREDIENTS 

For the Chicken:

2 chicken breast

4 tablespoons Myst olive oil

1 tablespoons chopped dry oregano

5 tablespoons fresh lemon juice

2 teaspoons salt

1/2 teaspoon ground black pepper

For the Tzatziki Sauce:

1 medium cucumber, peeled, seeded, cut into 1/4-inch cubes

1 clove of garlic, minced(about 1 teaspoon)

1 cup greek yogurt

1 tablespoon chopped fresh dill

a pinch of salt

To serve :

4 pitas

2 small tomatoes, sliced

1 red onion, sliced

salt and freshly ground pepper

DIRECTIONS

Start by preparing the marinade. In a bowl, whisk lemon juice, olive oil, oregano, salt, and black pepper. Use your hands to mix really well and place the chicken and marinate for about 2 hours.

In the meantime prepare the tzatziki sauce: Place cubed cucumbers in strainer set over bowl and mix with garlic, yogurt, and dill. Season to taste with salt. Refrigerate until ready to serve.

Cut the chicken breasts into 2 cm pieces . Heat grill or grill pan over medium-high heat. Place chicken skewers on grill (or cook in batches on grill pan) until well browned turning evenly to cook on all sides, about 5 minutes total. (Adjust temperature of grill if necessary). Remove chicken to a serving platter and let rest 3 minutes. Meanwhile, briefly grill pitas and keep warm.

To serve the chicken souvlaki (skewers), slice 1 red onion, 2 tomatoes and place on a platter. Put a thick line of tzatziki sauce down the center of the pita. Top with the cooked chicken, sliced onion and tomatoes. Fold the pita up like a taco to eat.

Enjoy :)

Check our video at Youtube :

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