Jasmine Rice in Avocado Oil and Herbs

Ingredients:

– 1 cup jasmine rice
– 2 tablespoons avocado oil
– 1 chopped onion
– 1/2 cup dried tomatoes
g- 1/2 cup fresh chopped tomatoes
– 1/2 cup chopped dill
– 1/2 cup chopped parsley

Preparation:

Heat Grinfeld avocado oil in a pan
Fry the onion for 3 minutes, while stirring
Add salt, pepper and seasoning to taste
Add 2 cups water, stir once and bring to the boil
Cover the pan, lower the heat and cook for 15-20 minutes
Remove from the heat and leave covered for another 5 minutes before serving.

Baked Sweet Potatoes and Potato with Parmesan Cheese and Avocado Oil

Ingredients:

– 4 medium-sized potatoes
– 4 sweet potatoes
– 1 tablespoon thyme leaves
– 2 packages of grated Parmesan cheese
– 2 finely chopped onions
– 1 container of sweet cream
– Grinfeld avocado oil
– Salt
– Coarse-ground pepper

Preparation:

Heat the oven to 180 degrees C
Heat a frying pan, pour in one third of a cup of avocado oil, and fry the onions until golden
Wash, peel and slice the potatoes and the sweet potatoes as thinly as possible and place in a large bowl.
Add the onion, and one package of Parmesan cheese
Season with salt, pepper and thyme leaves and mix well.
Coat a baking tin with avocado oil, and place the sweet potatoes and the potatoes in layers (option – alternate layers of potatoes and sweet potatoes)
Pour on the sweet cream, sprinkle the second package of Parmesan cheese, cover with aluminum foil and bake in the oven for one hour.
Remove the aluminum foil and continue baking until golden.

Root Vegetables in Avocado Oil

Ingredients:

– 4 carrots cut in half lengthwise
– 2 fennel cut in half
– 2 Spanish onions cut in half
– 2 sweet potatoes cut in quarters
– 2 small beetroot cut in half
– 1 teaspoon chopped rosemary leaves
– 2 tablespoons Grinfeld’s avocado oil
– salt and coarse-ground black pepper

Preparation:

Heat the oven to 200 degrees C
Line a baking tin with grease-proof paper and place on it the carrots, fennel, Spanish onion, sweet potatoes and beetroot
Season with rosemary, salt and pepper
Sprinkle 2 tablespoons Grinfeld avocado oil
Roast in the oven for 20 minutes, until the vegetables become golden and soft.

Vegetable Salad with Avocado Oil

Serves 6:

Ingredients:

– 5 coarsely cut tomatoes
– 2 coarsely cut cucumbers
– 4 finely sliced radishes
– 1 finely cut spring onion
– 1 tablespoon finely chopped parsley
– 1 tablespoon Grinfeld’s avocado oil
– juice of 1/2 a lemon
– salt and coarse-ground pepper
– 100 grams cubed Bulgarian cheese (sirene) 5%
– 1 small whole-wheat ciabatta roll

Toast:

Heat oven to 200 degrees C
Thinly slice the ciabatta roll
Spread Grinfeld avocado oil on the slices
Toast until the slices are golden on both sides
Remove from oven, cool and break into rough pieces

Preparation:

Collect the vegetables in a bowl
Add Grinfeld’s avocado oil, lemon juice, toast pieces and parsley
Season with salt and pepper and mix well.
Add Bulgarian cheese cubes and more pepper to taste.

Chicken in Lemon, Avocado Oil, Garlic and Sage

Serves 6:

Ingredients:

– 6 chicken leg quarters, cut in two
– 1/4 cup Grinfelds’ avocado oil
– 1 tablespoon grated lemon peel
– 2 thinly sliced lemons with peel
– 1 tablespoon sage leaves
– 6 thyme branches
– 1 head of garlic separated into cloves – with peel
– 1 cup white wine
– 1/2 cup water
– salt
– coarse-ground pepper

Preparation:

Mix a marinade of lemon peel, lemon slices, seasoning herbs, garlic, salt, pepper and avocado oil.
Steep the chicken pieces in the marinade (in the fridge) for at least one hour.
Place the chicken pieces in a baking tin, skin side up.
Spread the marinade over the chicken and scatter lemon slices and garlic cloves.
Pour the white wine into the baking tin.
Heat the oven to 200 degrees C.
Roast about 10 minutes, with the chicken uncovered.
Lower the heat to 180 degrees C.
Add water to the baking tin.
Cover the chicken with aluminum foil and roast for an additional 30 minutes.
Remove the aluminum foil and roast for another 10 minutes, until the skin is golden and crisp.

Fish in Lemon, Avocado Oil and Garlic

Serves 6:

Ingredients:

– 2 pieces filleted denise or bass
– 3 tablespoons Grinfeld avocado oil
– 1 tablespoon thyme leaves
– 1 peeled, cut lemon
– 50 grams mini broccoli
– 1/4 teaspoon chili flakes
– 2 finely chopped garlic cloves
– coarse salt and coarse-ground pepper

Preparation:

The Fish:

Dry the fillets well
Cut grooves in the fish with a sharp knife
Season the fish on both sides with thyme, coarse salt and pepper
Heat 2 tablespoons Grinfeld’s avocado oil in a Teflon frying pan and place the fish skin side down.
Lower the heat to medium and fry for 6 minutes.
Turn fish over and fry lightly.
Remove from heat and cover with aluminum foil until serving.

The Mini Broccoli:

Boil salted water in a medium-sized pot
Add the mini broccoli and steam about 4 minutes until it becomes bright green.
Drain and cool in cold water, dry and place in a bowl. Add avocado oil, chili flakes, garlic, salt and pepper.

Tip:

Because of the high smoking point of Grinfeld’s avocado oil, the fish skin can be fried with no fear that the oil will burn or smoke.

Lentils, Carrots and Pumpkin Soup with Avocado Oil

Serves 6:

Ingredients:

– 2 tablespoons avocado oil
– 1 finely chopped white onion
– 1/2 teaspoon turmeric
– 2 cups red lentils
– coarsely grated carrots
– 250 grams coarsely grated pumpin
– 8 cups boiling water
– salt and coarse-ground pepper
– 1 tablespoon smoked paprika
– 1 lemon

Preparation:

Heat the Grinfeld avocado oil in a medium-sized pot
Add the onion and turmeric and fry until the onion becomes transparent
Add the lentils, carrot and pumpkin
Season with salt and pepper, add the water and bring to the boil
Stir the soup until the froth disappears
Leave on the heat for 15 minutes until the lentils disintegrate
Blend the soup with a hand-blender and adjust seasoning to taste.
Serve with lemon, a little paprika and a sprinkling of Grinfeld avocado oil