Recipes with Olive oil

Provence squash

Heat the oil in a pan and gently fry up the onion and garlic for 5 minutes. Add the remaining ingredients and simmer until most of the væden is cooked in. This blend lends itself well to a ovnret with 3-4 dl. cooked rice at the bottom and a layer of grated

Spaghetti squash with vegetable sauce

All the ingredients, except the last two, place in a pan and sauté. There should be a lid on the pot, and the sauce some gruel is in 45 minutes. The grated Zucchini, and add the sauce some gruel is another 15 minutes. That season, and the sauce is served ov

Spaghetti squash with sauce milanese

saute the onions, garlic and carrots in olive oil until tender. Add the next 4 ingredients, and simmer for about 1 hour until sauce is tyknet. Add the pork mushroom, season with salt and pepper and serve the sauce over cooked spaghetti squash.

Spanish Zucchini omelet

Sauté squash, bell pepper and onion in oil. Add the tomato, tamari and half of tomato sauce. Season with salt and pepper and simmer for 10 minutes. Behind an omelet with four eggs and let it glide over on a platter. Put the filling on one half and fold omelett

Squash Tart nicoise

Bottom: Ingredients kneaded together and the dough rolled out and put in a pie dish. Tart bottom pre-baked approx. 10 minutes in a hot oven 200 degrees C. Filling: saute the garlic and onion in olive oil. Add the next 5 ingredients and let them simmer until

Italian squash pie

Bottom: Ingredients kneaded together and the dough rolled out and put in a pie dish. Tart bottom pre-baked approx. 10 minutes in a 200 degree C. alm. oven. Filling: saute the squash, onions and garlic in olive oil until tender. Let the while the chopped

Squash pie with mozzarella cheese

Bottom: Ingredients kneaded together and the dough rolled out and put in a pie dish. Tart bottom pre-baked approx. 10 minutes in a hot oven 200 degrees C. Saute the squash, onions and garlic in the olive oil and season with salt. Put the stuffing in the pre

Squash-bankebyg in fad

Came the barley in lightly salted boiling water, turn down the heat and simmer for 45 minutes (bulgur in 10 minutes). Meanwhile, saute the vegetables in oil until tender. Mix them with the cooked barley or bulgur and season with oregano, salt and pepper. Fi