Deviled Eggs with Olives and Rosemary

Upgrade classic deviled eggs with olives, which also give the dish a health boost: they’re loaded with vitamin E  and you get a lot of good, healthy fats and great flavor. 

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Ingredients

12 large eggs | 3 tablespoons crème fraîche, plus more if needed | 1 tablespoon Dijon mustard | 1/4 teaspoon cayenne pepper | 1/4 cup extra-virgin olive oil | Juice of 1⁄2 lemon | 1/4 cup fresh rosemary leaves | Coarse sea salt to taste | Chopped Halkidiki olives (pitted) to taste | Paprika to taste

Preparation

1. Bring a large pot of water to a boil. Fill a large bowl with ice and water.
2. Add the eggs and cook for 8 minutes. Drain the eggs and transfer to the ice water. When cool, peel and cut each egg in half lengthwise. Transfer the yolks to the bowl of a food processor; refrigerate the whites.
3. Add the crème fraîche, mustard, cayenne, olive oil, lemon juice, rosemary, and a pinch of salt to the food processor. Process until smooth, scraping the bowl occasionally. The mixture should be soft enough to pipe through a piping bag, but not too loose. If it’s stiff, pulse in another tablespoon of crème fraîche.
4. Transfer the mixture to a piping bag or resealable plastic bag with a hole snipped in one corner.
5. Arrange the egg whites cut-side up in a single layer on a serving platter. Pipe the yolk mixture into the egg white cavities.
6. Top each with chopped Halkidiki olives.
7. Sprinkle with paprika and serve immediately, or refrigerate for up to 2 days.

Baked Cod with Crushed Tomatoes and Green Olives

by Nadine Levy Redzepi

baked-cod-crushed-tomatoes_Ditte-Isager_LEDEIngredients

  • Cod, haddock, or scrod fillets – 4 (about 7 ounces/200 g each)
  • Extra-virgin olive oil – 5 tablespoons (75 ml)
  • Plum (Roma) tomatoes – 4
  • Green olives such as Castelventrano – 10
  • Fresh oregano sprigs – 5
  • Fine sea salt
  • Crusty bread such as ciabatta – 2 slices
  • Garlic cloves – 2

Directions

1. Preheat the oven to 350°F (180°C).

2. Pat the fish dry with paper towels. Slice off the thin side flap from each fillet, saving for another use. Coat the bottom of a baking dish large enough to hold the fish in a single layer with 2 tablespoons of the oil. Place the cod in the dish. Drizzle with another 2 tablespoons of the oil.

  • You want only the thick center portion of each fillet so the fish cooks evenly and doesn’t overcook.

3. To core the tomatoes easily, slice each one downward next to but not through the stem. Make two angled cuts into the larger half to release the core and discard.

4. Squeeze each tomato half over the fish, letting the juice and seeds fall mainly on the fish. Arrange the tomatoes around the fish. Smash each of the green olives under the flat side of your knife and discard the pit. Scatter the olives over the tomatoes. Chop the oregano leaves, discarding the stems, and sprinkle over the fish and vegetables. Season very lightly with salt.

  • You can choose from more delicious olive varieties if you are willing to take the pits out yourself.
  • This technique is so easy and much quicker than using an olive pitter!

5. Tear the bread into small pieces and process into coarse crumbs in a food processor. Pour the crumbs into a medium bowl. Crush the garlic cloves with the flat side of your knife and discard the papery skins. With the machine running, drop the garlic through the feed tube of the processor to mince it. Return half of the crumbs to the processor with the remaining 1 tablespoon of oil and pulse to moisten. Add the remaining bread crumbs and pulse to combine everything. Use a spoon to sprinkle the garlic bread crumbs evenly over the fish and tomatoes.

6. Bake until the topping is golden brown and the fish flakes easily when pierced with a fork, about 15 minutes. Serve hot, right from the dish.

(Source: https://www.splendidtable.org)

RECIPE: Do-it-yourself olives

by THE WEEKEND COOK with Maggie Cooper

OLIVES are very much an acquired taste, one that, thankfully, I learned to enjoy quite a few years ago. We grow terrific olives here in Australia. Our country has so many different climates in so many areas that there are few crops we cannot manage here once good farming practices are applied.
I often wonder how we first discovered olives were edible; the raw fruit is not thanks to a bitter compound called oleuropein. Depending on the age and variety of the fruit it can be leached out by splitting the olives and soaking them in water – changed daily – for a length of time (up to a month). Other varieties need to be cured by one of several methods using salt, brine or lye. So it’s quite a process to convert them to the tasty nibble we enjoy with drinks, on pizzas or as an addition to many Mediterranean recipes. I like to buy a good brand of Aussie olive and then marinate them myself. They are delicious served warmed with pre-dinner drinks. Just about any of your favourite herbs and spices can be used. My personal choices are thyme, rosemary, garlic, nigella (black cumin) seeds and a little dried chilli. Feel free to experiment: oregano, sage, marjoram, regular cumin seeds, mustard seeds, mandarin peel, and peppercorns are alternatives.

doityourself
Warm herbed olives
Serves 4

INGREDIENTS: 2 cups cured mixed olives
1/4 cup cold-pressed extra-virgin olive oil
zest of a small lemon
2 cloves garlic, peeled and sliced
3 tsp fresh thyme leaves
2 sprigs fresh rosemary
1 tsp fennel or nigella (black cumin) seeds (optional)
1 tsp dried chilli flakes (optional)

METHOD: Drain brine from olives and discard.
In a small saucepan, combine oil, lemon zest, garlic and herbs, reserving one sprig of rosemary for garnish.
Add fennel or nigella seeds and chilli flakes if using.
Heat oil over a medium heat until garlic just starts to colour; don’t allow it to brown as it will become bitter.
Remove from heat and stir in the olives.
Cover and allow to sit for at least 15 minutes, preferably overnight.
Reheat gently before serving.
Contact Maggie at maggies.column@bigpond.com

(Source: https://www.chinchillanews.com.au)

Summer bath

Marinated Olives

Marinated Olives

INGREDIENTS
1.5 – 2 c olives of choice, something like Kalamata, Nicoise, Liguria, Amfissa (see here)
1 tbsp sweet pepper flakes
2 tsp dry thyme (if fresh use less)
1.5 tsp dry oregano (if fresh use less)
2 – 3 garlic cloves, smashed with the side of your knife
olive oil, enough to mostly cover the olives

INSTRUCTIONS
In a large bowl combine all the ingredients and let sit at room temperature for at least 45 minutes before serving.

(Source: https://recordsintheden.com)

Chocolate Made With Olive Oil

K & M Chocolates are made with olive oil instead of cocoa butter.

K & M Chocolates are made with olive oil instead of cocoa butter.

The chef and restaurateur Thomas Keller is now in the chocolate business: a bean-to-bar partnership with Armando Manni, a Tuscan olive oil producer. The idea was born five years ago, when the men were discussing the antioxidant properties of dark chocolate and olive oil. The results, called K & M Extravirgin Chocolate (they say it “K plus M”), are made in a former warehouse in Napa, Calif., where the cacao undergoes a special, gentler process to preserve the bean’s antioxidant properties. Mr. Manni’s olive oil is used in place of cocoa butter. The 75 percent cacao bars come in three varieties, according to the source of the chocolate. The Peruvian bar has coffeelike depth, the bar from Ecuador is smooth with woodsy hints of chestnut, and the Madagascar bar is spicy with notes of pineapple and passion fruit. You do not taste the olive oil.

Deep-fried olives stuffed with creamy Danish feta

Danish Feta_1349462_1092038INGREDIENTS
80g Danish feta
85ml ( cup) cream cheese
Pinch of dried chilli flakes
3 sprigs fresh thyme, leaves only
Freshly ground black pepper
50 large pitted olives, well drained (the bigger they are, the easier they are to fill)
120g (1 cup) cake flour
3 extra-large eggs, beaten
120g (1 cup) dried breadcrumbs
Oil, for deep-frying

METHOD
Mix the feta, cream cheese, chilli flakes and thyme until relatively smooth. Season with black pepper. Stuff the olives with this mixture, dust well with flour, dip into beaten egg and then into breadcrumbs.

Heat 3cm oil in a deep frying pan and deep-fry the olives in batches until golden brown. Remove with a slotted spoon and drain on paper towel before serving. Makes 50, great for a party snack

(Source: http://www.timeslive.co.za)

Tuna and Olive Pasta Salad

Tuna-Olive-Pasta-Salad-XL

Ingredients

  • 8 ounces (1/2 box) whole-wheat penne pasta
  • 1/4 cup store-bought pesto
  • 1 (6-ounce) can oil-packed tuna, drained
  • 1/4 cup pitted Kalamata olives

Preparation

1. Cook pasta according to package directions in salted water; reserve 1/4 cup pasta water. Drain pasta, run under cold water, and return to pot.

2. In a bowl, whisk together pesto and 2 tablespoons reserved pasta water; toss with pasta, tuna, olives, and 1/4 teaspoon freshly ground black pepper in pot. Chill, if desired; serve.

(Source: http://www.health.com)

Steak with feisty green olive tapenade and garlic mayo

“If you are anything like me, you will smoke out the whole kitchen in the cooking process of this recipe. Fear not, though — the reward is great. All steaks are best when prepped and seasoned simply, cooked quickly and given plenty of time to rest. Do those three things and no amount of smoke will dampen the result. Serve these tasty strips of steak and the indulgent dips with some flatbread and a tangle of watercress.”

by Flora Shedden 

stealw.olivetapenade

Serves 4 people

INGREDIENTS
2-4 sirloin steaks, about 750g in total | Olive oil | 1 tsp each of black and pink peppercorns, cracked | Watercress, to serve
FOR THE TAPENADE
200g pitted green olives | 1 small green chilli | Juice of ½ lime | 1 tbsp white wine vinegar | 2 tbsp olive oil | 1 small bunch of fresh coriander
FOR THE GARLIC MAYO
2 smoked garlic cloves | 2 tbsp good olive oil | Smoked salt (normal if you can’t find) | 100g mayonnaise

01 Set a griddle pan over a high heat, ready to cook the steaks.

02 Lay out a large sheet of greaseproof paper and drizzle a little oil over half the paper. Sprinkle over some cracked pepper. Place the steaks on top in a single layer,…

 

Chilli Salmon Delight

str2_amy0210_jg_2-770x4702 servings

2x160g salmon fillet; salt and coarsely ground black pepper, to taste; a dash of cayenne pepper; olive oil for drizzling; 2 cloves garlic, crushed; some shredded purple cabbage; 1 mini yellow capsicum, halved and sliced; fresh salad leaves like curly endives, etc.

Balsamic dressing
3 tbsp balsamic vinegar; 1 tbsp honey; salt to taste; 1 tbsp olive oil; 1 tsp capers, chopped; 3 green olives, sliced

For the dressing

In a small mixing bowl, combine the balsamic vinegar, honey and salt. Stir to dissolve the salt before drizzling in the olive oil; whisk with a fork or small wire whisk until emulsified. Toss in the capers and green olives. Set aside.

To cook

Preheat a grill pan over medium high heat. Sprinkle salmon with salt, black pepper and cayenne pepper. Drizzle with olive oil and cook for 2-3 minutes each side, or until cooked to your liking. Remove from grill. Add the garlic cloves and grill according to your taste. Remove garlic.

To assemble

Divide the cabbage, capsicum and salad leaves between two serving plates. Place a slice of salmon and a garlic clove on each plate and drizzle the balsamic dressing over the salad. Serve.

(Source: http://www.star2.com)

Pitting yourself against olive etiquette? Here is the CORRECT way to eat olives with pits

IS THERE a polite way of eating pitted olives without spitting the remains into your hand?

By KATRINA TURRILL

Olive-704360

While olive connoisseurs reckon olives with a pit inside are tastier than those without, eating them can prove particularly difficult – especially in front of a crowd.
Most people simply pick the pit out from between their teeth or spit it into their hand, which doesn’t seem too polite. But is this the only way to dispose of it? Or is their a much more glamorous way? Website Olive Central reveals how one should dispose of the pit correctly when eating olives.
Olive Central says there are two scenarios you’ll find yourselves with olives – the first is when they’re served as snacks. The site adds: “To pick them up, use a toothpick if they have been made available, otherwise fingers is fine. Small olives of into your mouth whole, while big olives can be held not he ends with your thumb and forefinger and the flesh bitten off the olive.
“If biting the flesh off the olive, the pit remaining between the two fingers can simply be discarded. When eating the olive whole the pit can be gently spat into your palm or the end of your upright fist.”
Olive-635654“For a slightly more sophisticated version, hold you other handing front of your mouth to hid this spitting activity from view.”
And where should you discard of the pit?
If a bowl has been provided for the pits, they can be put in there, but if not, the side of your own plate is deemed acceptable.Alternatively they can be stored in a paper napkin for later disposal.
The second scenario is when olives form part of a salad. In this scenario, according to Olive Central, table etiquette applies. This means the olive should be put in your mouth using a fork.
The site says: “The easiest way to pick it up is to hold the olive down with your knife and then stab it with your fork. Place the olive in your mouth.
“Tables etiquette suggests that anything thatches out of your mouth should do so the same way it went in. In this case the fork should be used to discard the pit.
“Place one hand in front of your mouth to hide this activity and gently push the pit onto the fork using your tongue.”
But if this forms too much of a challenge for you, you can revert to spitting the pit onto your hand and discarding it.
Again, the other hand should be places in front of your mouth for that added level of sophistication.

(Source: http://www.express.co.uk)

Gin Mare Cured Sea Bass with Pickled Cucumber, Black Olives, Chilli & a Scallop Beignet in Tonic Bat

Gin Mare Cured Sea Bass with Pickled Cucumber, Black Olives, Chilli & a Scallop Beignet in Tonic Batter
gin-mare-cured-sea-bass

Ingredients:

  • 1 large sea bass fillet, scaled and pinned
  • 80g sea salt
  • 25g caster sugar
  • 1 tbsp black peppercorns, crushed
  • 1 lemon zest of
  • 1 orange zest of
  • ¼ bunch mint, chiffonade
  • 70ml gin mare
  1. Mix together the sugar, salt, lemon zest, orange zest, peppercorns and mint then mix in the gin, completely cover all sides of the sea bass with the cure.
  2. Place the fillet in a tray or plate with the cure with another plate on top to press slightly and place in the fridge.
  3. Leave to cure for 24 hours in the fridge. Wash off well under cold running water and pat dry.

For The Dressing:

  • 100ml of the marinade (passed)
  • 1 orange juice of
  • 2 lemon juice of
  • 250ml virgin rapeseed oil
  1. Mix all ingredients together.

To Garnish:

  • 6 medium scallops, cleaned
  • 75g plain flour
  • 50g corn flour
  • 125ml tonic
  • 1 red chilli, de-seeded and sliced fine
  • 10g coriander cress
  • 6 black olives, sliced
  • ¼ cucumber sliced
  • 40g sea salt
  • 100ml white wine vinegar
  • 50g sugar
  • 1tsp mustard seeds
  1. First mix the sliced cucumber with the sea salt and leave for 20 minutes, in the meantime bring to the boil the vinegar, sugar and mustard seeds until the sugar has dissolved, allow to cool.
  2. Wash off the cucumber under plenty of cold running water and pat dry on a clean towel, place in a bowl and pour over the boiled vinegar sugar mixture and put to one side.
  3. Next make the tempura batter, in a bowl mix the plain flour, corn flour, baking powder and tonic together to achieve a very light batter.

To serve:

  1. Slice the sea bass thinly leaving the skin behind, lay out on a cold plate and smother with the dressing.
  2. Place the scallops in the batter and then deep-fry @190c for 1-2 minutes, remove and drain on kitchen paper then place on top of the sliced sea bass plates.
  3. Finish by sprinkling over the pickled cucumber, chilli, olives and coriander cress and serve immediately.

Cooking with Gin Mare at Rocksalt Folkestone Recipes by Mark Sergeant

(Source: http://www.femalefirst.co.uk)

Lemon and Herb Olives

These are great make ahead appetizers; delicious at room temperature or slightly warm

Black olive and lemon paté

A fabulous quartet of flavours – the richness of the cream cheese is cut through with the acidity of lemon and the earthy tang of olives.

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Serves 4
100g olives, pitted
250g cream cheese
Juice of 1 lemon
Black pepper

1 Add the pitted olives to a blender and blend until almost smooth.

2 Transfer the olive mix to a fine sieve and sit it over a bowl to drain any excess liquid – around 5 minutes should do it. However, if your olives were in liquid it might take a little longer.

3 Next, add the cream cheese to a mixing bowl with the olives, lemon juice and black pepper. Carefully fold together until incorporated.

4 Place a round pastry cutter in the centre of a serving plate, add the paté and tamp down. Remove the ring and serve with some dressed leaves and hot toast.
Andrew Dargue, vanillablack.co.uk

(Source: https://www.theguardian.com)

Grilled Whole Mackerel With Lemon, Oregano, and Olives

Grilling a whole fish sounds daunting, but it’s incredibly simple and requires almost no preparation before cooking it.

This recipe is courtesy of Epicurious.

Grilled Mackerel Flickr MainDirections

Whisk together lemon zest, juice, salt, and pepper. Pour in the olive oil in a stream, whisking until combined well. Whisk in olives and chopped oregano.

With a sharp paring knife, make 1-inch long slits at 2-inch intervals down the middle of the fish, on both sides. Brush the fish all over with vegetable oil, and season with salt and pepper. Season fish cavity with salt and pepper, and fill the cavity with 3 lemon slices and 3 oregano sprigs. Arrange remaining lemon slices and oregano sprigs on top of fish and tie fish closed with kitchen string.

Preheat grill to medium-high heat for cooking. If using a charcoal grill, open the vents on the bottom of the grill before lighting the charcoal.

Grill fish on lightly oiled grill rack, covered only if using gas grill, for 15 minutes. Turn fish over using a metal spatula and tongs, and grill for 15 more minutes, until just cooked through.

Transfer fish to a large serving platter, remove kitchen string, and pour lemon-olive sauce over the top before serving.

(Source: http://www.thedailymeal.com)

GREEN OLIVE TAPENADE

BY ANDREW KNOWLTON

Green-Olive-Tapenade---ShutterstockINGREDIENTS

  • 10 oil-packed anchovy fillets, finely chopped
  • 1 cup Castelvetrano olives, pitted, crushed
  • 1 cup Cerignola olives, pitted, crushed
  • 1 cup coarsely chopped parsley
  • 1 cup olive oil
  • 1/4 cup coarsely chopped, drained capers
  • 2 tablespoons finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • Kosher salt, freshly ground pepper

PREPARATION

  • Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.
  • Tapenade can be made 1 week ahead. Cover and chill.

(Source: http://www.epicurious.com)

Frisch gebacken: mediterrane Burger mit Radieschen

Den Geschmack des Sommers beschwört Steirerschlössl-Küchenchef Johannes Marterer herauf – mit Oliven-Buns und einer köstlichen gesunden Füllung.

marterer_last_004_1462548622382619_v0_hFür den Teig:
650 g Weizenmehl, 50 g Roggenmehl, 7 g Salz, 30 g Maizena, 450 g zimmerwarmes Wasser, 20 g Germ, 200 g schwarze Oliven ohne Kern.

Für den Belag:
etwas Sauerrahm, Zucchini, Olivenöl und Knoblauch zum Anbraten, Paradeiser, Radieschen, Koriandergrün, Basilikum, Meersalz, Pfeffer.

Zubereitung
1. Für den Teig die Oliven klein hacken. Weizenmehl, Maizena, Roggenmehl und Salz mischen. Germ in Wasser auflösen, mit den Oliven in das Mehl einarbeiten, zu einem Teig kneten. Mit einem Geschirrtuch abdecken, 20 Min. an einem warmen Ort gehen lassen.
2. Noch einmal durchkneten, Teig zu einer Rolle formen. Teigstücke von je 65 g abtrennen und zu Kugeln formen. Auf ein mit Backpapier ausgekleidetes Backblech legen – nicht zu eng, besser ein zweites Blech verwenden. Weitere 20 Min. zugedeckt gehen lassen.
3. Im vorgeheizten Herd bei 200 Grad etwa 20 Min. oder etwas länger – je nach Herd –backen.
4. Radieschen und Paradeiser in Scheiben schneiden. Kräuter grob hacken. Zucchini in Scheiben schneiden, mit ein paar ungeschälten Knoblauchzehen in wenig Olivenöl scharf anbraten.
5. Zusammenbauen: Weckerl in der Mitte auseinanderschneiden. Den Brotboden mit 1 TL Sauerrahm bestreichen. Mit Zucchini, Paradeisern, Radieschen, Kräutern belegen, mit Salz und Pfeffer würzen. Olivenweckerldeckel aufsetzen.

(Source: http://www.kleinezeitung.at)

Ελιόπιτες

Τα νόστιμα αυτά ψωμάκια είναι ωραίος μεζές για ούζο και τσίπουρο, ενώ μπορούν να αντικαταστήσουν και το ψωμί συνοδεύοντας λαδερά φαγητά. Βέβαια, μπορείτε να τις απολαύσετε και με ένα φλιτζάνι τσάι.

ELIOPITA_slider-575x386

ΣΥΝΤΑΓΗ: 

Υλικά για τη ζύμη

  • 5 φλιτζάνια αλεύρι για όλες τις χρήσεις
  • 1 φλιτζάνι χυμό πορτοκαλιού
  • ξύσμα από 1 πορτοκάλι
  • 1 φλιτζάνι ελαιόλαδο (ή ½ φλιτζάνι ελαιόλαδο + ½ φλιτζάνι καλαμποκέλαιο)
  • 1 κουτ. γλυκού αλάτι
  • 2 κουτ. γλυκού μπέικιν πάουντερ
  • 1 κουτ. σούπας ζάχαρη

Υλικά για τη γέμιση

  • 2 φλιτζάνια ελιές Χαλκιδικής, χωρίς κουκούτσια
  • 2 κρεμμύδια μεγάλα, ψιλοκομμένα
  • 1/3 φλιτζανιού δυόσμο ψιλοκομμένο (ή 2 κουτ. σούπας αποξηραμένο)
  • 1 φλιτζάνι αμύγδαλα χονδροκομμένα
  • σουσάμι

Διαδικασία

Ετοιμάζετε τη ζύμη. Σε ένα μπολ ανακατεύετε το αλεύρι με το μπέικιν πάουντερ, το αλάτι και τη ζάχαρη. Προσθέτετε το ξύσμα, το λάδι και το χυμό πορτοκαλιού και ζυμώνετε. Αν χρειαστεί, προσθέτετε λίγο χλιαρό νερό. Η ζύμη πρέπει να είναι σφιχτή και ελαστική. Την πλάθετε μια μπάλα, τη σκεπάζετε με μεμβράνη και την αφήνετε 1 ώρα να «ξεκουραστεί».

Για να ετοιμάσετε τη γέμιση, σε ένα μπολ ανακατεύετε τις ελιές με το κρεμμύδι, τα αμύγδαλα και το δυόσμο.

Προθερμαίνεται τον φούρνο στους 180°C. Σε επίπεδη, αλευρωμένη επιφάνεια ανοίγετε με τον πλάστη τη ζύμη σε χοντρά φύλλα και τα κόβετε σε λωρίδες. Απλώνετε λίγη από τη γέμιση κατά μήκος κάθε λωρίδας και τυλίγετε σε ρολό, σαν φραντζολάκια.

Αραδιάζετε τα ρολά σε λαδωμένο ταψί, τα ραντίζετε με λίγο νερό και τα πασπαλίζετε με σουσάμι. Ψήνετε στον φούρνο για 35 λεπτά περίπου, μέχρι δηλαδή να ροδοκοκκινίσουν οι ελιόπιτες. Τις κόβετε λοξά και τις σερβίρετε.

(Source: http://www.olivemagazine.gr)

7 Snacks, die ihr den ganzen Abend essen könnt

Ihr sucht gesunde Alternativen zu Chips, Schokolade, Plätzchen und Co, die ihr abends bedenkenlos naschen könnt? Kein Problem! Von diesen 7 Snacks nehmt ihr definitiv nicht zu.

snacks-gabel-r

Grüne und schwarze Oliven

Statt zu Chips oder Nachos mit Käse-Dip solltet ihr besser zu grünen und schwarzen Oliven greifen. Am besten schmecken diese pur oder in Olivenöl. Die Früchte des Ölbaums sind reich an ungesättigten Fettsäuren, Vitamin A, Natrium, Kalcium und Eisen – und sollen sogar vor Herz-Kreislauf-Erkrankungen schützen. Schwarze Oliven weisen etwa 185 Kalorien, grüne Oliven rund 140 Kalorien pro 100 Gramm auf. Zum Vergleich: 100 Gramm Kartoffelchips haben etwa 535 Kalorien.

oliven-c

Eingelegte Gurken

Gurken, die man selbst eingelegt hat, sind ein wunderbar würziger und gesunder Snack für zwischendurch – und noch dazu kalorienarm. Auf 100 Gramm Cornichons kommen lediglich 15 Kalorien, aber auch eingelegte Honiggurken sind mit 70 Kalorien immer noch ein leichter Snack. Dasselbe gilt für Mixed Pickles, bei dem ihr bedenkenlos den ganzen Abend zugreifen könnt.

eingelegte-gurken-c

More at: http://www.brigitte.de

(Source: http://www.brigitte.de)