Recipes

  Zucchini Rolls: 4 small zucchini's Liquid Gold FS-17 EVOO or any Robust Extra Virgin Olive Oil Salt and Pepper to taste Method: Cut off the stem end of the zucchini. Using the mandolin or a vegetable peeler, slice the zucchini lengthwise into paper-thin strips.  Season with salt, pepper and olive oil. Leave to marinate in the fridge for at least 20 minutes. The zucchini strips will be more translucent and pliable after resting. Citrus Wrapper: 1 sachet of gelatin 3/4 cup mixture of orange, lemon, lime and grapefruit juice 3 tsp sugar Method: Mix and bring to a boil...

    This is a balanced salad with the infusion of sweet and savory flavours. This salad serves four people. INGREDIENTS: CANDIED NUTS: *Almonds            1/4 cup *Orange juice      300 ml *Brown sugar      900 ml *Walnuts             1/4 cup *Grapefruit (freshly squeezed)    300 ml *Pecans              1/4 cup *Apple juice (freshly squeezed)         300 ml INFUSED VINAIGRETTE: *Liquid Gold Nocellara Del Belice  Extra Virgin Olive Oil (EVOO)            300 ml *White wine vinegar      100 ml *Honey                2 tbsp *Shallots (sliced) 1 *Lemongrass (stalk, sliced)  1 *Bay (leaves, dried) 2 *Grapefruit (zest)  1...

   Ingredients 3 garlic cloves, finely chopped A couple big splashes of Liquid Gold Wild Mushroom & Sage EVOO, plus extra for dressing the pasta 1 cup of Pancetta, sliced or diced 2 cups fresh mushrooms, chopped (Bella, Chanterelles, or any type you like) 2 cups dried Porcini mushrooms, re-hydrated in tepid water for a half hour (discard the initial water as it may contain sediment and add more tepid water that you save for later) 1 cup dry white wine 1 mushroom bouillon (can be found in Italian specialty stores, if not use vegetable) dissolved in a little boiling...

  Pie Crust: 2 1/2 cups of all-purpose flour 1 teaspoon salt  1 cup butter, chilled an diced 6 to 8 tablespoons of ice water Liquid Gold Butter extra virgin olive oil for brushing In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in the water a tablespoon at a time until mixture forms into a ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll dough out to a 1 and a half inch thickness. Press the dough evenly into the bottom and sides of individual ramekins, brushing them...