Recipes

Cooking goes beyond food. It is about learning the origin of the produce, knowing its qualities and properties in order to pay the most respect for its use and existence. From a simple salad or bruschetta, to a homemade tomato sauce, Magamila is here to accompany you on your cooking journey. Here are some delicious recipes for making the most out of Magamila.


Homemade Hummus

2 cans of chickpeas or garbanzo beans

80ml of Magamila olive oil

20ml of water

1 garlic clove

3 tbsp tahini

1 lemon squeezed

2 tsp salt

1 tsp sugar

Place the chickpeas, olive oil, water, garlic, tahini, lemon, salt, and sugar all in the blender. Once blended place in a bowl and let it cool in the fridge for an hour before serving. Sprinkle some pepper and chives if you wish before serving.

Bruschetta

Ciabatta bread loaf

3 tbsp of capers

5 tbsp Magamila olive oil

Half a red onion

Pinch of salt

Slice the ciabatta loaf into small pieces and toast on a pan with a drizzle of olive oil. Once toasted on both sides, gently chop and mash all the ingredients together with the rest of the olive oil and drizzle the salt.

Pasta with Bechamél

400g of Gluten-free pasta

1L home made bechamél sauce

30ml of Magamila olive oil

800g of frozen peas

100g of grated parmesan

4 tsp salt

100g breadcrumbs

Prepare the bechamél sauce and put it aside. Place in a pan the peas with some water, salt, olive oil and half onion. When the peas are well cooked and have soaked all the water, put them aside. In a pot put water with abundant salt place the pasta once it starts to boil. Make sure to cook it for half of the time written in the package as it will cook more in the oven later. Drain the pasta and add the bechamél, the peas and the parmesan and mix all together. Take a tray and put some olive oil and bread crumbs  on it, then pour in the pasta and to make a good crust sprinkle a layer of bread crumbs and parmesan. Place in the oven for 20 minutes.

Focaccia

200g of flour

8g of fresh yeast 

30ml of Magamila olive oil

180ml of slightly warm water

Rosemary to taste

2 tsp salt

Place the water in a medium-sized bowl with the yeast. Once the yeast is melted in the water, add the flour and start mixing with your hands. Now, add the rest of the ingredients, with 20ml of the olive oil and keep massaging the dough with your hands until its slightly sticky and soft. Now cover the bowl with cling film and let it sit for 1 hour. Once it has risen, place in a tray on some baking paper and roll it out with your hands. To create the focaccia, create small dents with your fingertips. Lastly, add some rosemary, the rest of the olive oil, and pour some salt mixed in with water all on top of the focaccia. Place in the oven for 30 minutes, or until golden. Serve warm and enjoy!

“Aromatisches Olivenöl mit fruchtigem Geschmack. Feiner Duft, intensiv-klare Farbe und ausgewogener Geschack sind ein Vergnügen für die Sinne.”

Cristina, Berlin
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