INFUSED OIL! Completely dry & sterilize a bottle. Fill 1/4 of the way with spices and/or dried herbs (any amount of water can cause oil to go rancid) Top with oil, allow infusion for 2-4 weeks or simply leave in herbs to continue to strengthen flavor. Store in fridge once ready and use within 1-3 months (mountainroseblog.com)
GF Pear Walnut Cake 2 large eggs 1/2 cup granulated sugar 3/4 cup olive oil (don't skimp on the quality) 1 cup plain yogurt (low or full fat) zest and juice of a lemon 2 cups flour (all purpose or Jeanne's flour blend which we use all the time)1 1/2 teaspoons baking powder pinch of salt 2 large pears, peeled and sliced 1/3 cup walnuts, chopped
Marinated Mozzarella~It keeps well in the fridge and the flavours improve with time, although these little mozzarella balls never lasts too long in our fridge. The herbs I use are normally oregano and thyme because I always have them at home. Often when I have guests over, this is what I serve as a quick appetizer. Be sure to have a good, crusty bread to soak up some of the oil.