Tag Archives: Garlic

Garlic Bread with Rosemary [Make Your Own Recipe]

Here is our classic Garlic Bread recipe for the Uuni. Don’t be shy about the garlic.

We all love it and those who don’t are just, well… wrong? This is the perfect accompaniment to a pizza party with friends and family. As always, it’s quick and easy to do.

Garlic Bread Recipe

Classic dough
Crushed garlic, 2 cloves
Butter, approx 50g
Rosemary, a few sprigs or a handful of leaves
Extra virgin olive oil

Method
First, light up your Uuni.
While it’s heating up, spread your classic dough over a well-floured pizza peel.
Cover the dough with some melted butter and crushed garlic. Then add some fresh rosemary and slide the dough base into the pizza oven.
Allow to cook for 2-3 minutes.
Remove from the heat and drizzle with some extra virgin olive oil.
Season with salt and black pepper.



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Prawn Salad with Chilli, Garlic and Avocado

This is a fancy alternative to your standard prawn cocktail. The Prawn Salad is just like a traditional seafood dish with a twist. Beautiful, fast and versatile – just like the Uuni!

Prawn Salad Recipe


450g of prawns
1-2 cloves of garlic, crushed
2 chillies, chopped
handful of fresh parsley
4 tbs mixed seeds
6 tbs olive oil
Fresh salad leaves
1 avocado, sliced

Method
Rinse your prawns in cold water and drain them.
Marinate them for an hour in a bowl with the seeds, garlic, oil, parsley and chopped chilli.
Now light up your Uuni and keep it hot. These prawns cook on a high temperature.
While you’re waiting for the Uuni to heat up, prepare your salad leaves, chop your avocado and serve into bowls.
Pour your marinated prawns into a pan and place in the Uuni for 2-3 minutes, or until golden brown.
Serve the hot prawns on top of your prepared salads and enjoy.

 

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Tapenade – Tapaninaho Homemade Recipe

Tapenade is a traditional Provençal dish consisting of puréed or finely chopped olives, capers, and olive oil.

Its name comes from the Provençal word for capers, tapenas. It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre spread on bread, but sometimes it is used to stuff poultry for a main course.

See how we’ve made it interesting with our Tapaninaho recipe.

Recipe
1 garlic clove, crushed
Juice from 1 lemon
250g black olives, pitted and chopped
handful of fresh parsley, chopped
salt and freshly ground black pepper to season
2-4 tbsp extra virgin olive oil

Method
All you have to do for this one-step-wonder is mix all of the ingredients together until they form a paste. If you prefer a finer texture of tapenade you can use a food processor. But it’s not essential.

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