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Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
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Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
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in a glass bowl (or any other microwave safe dish), combine swiss chard, olive oil, salt and curry. microwave for 2 minutes, until the greens wilt a bit and smell nice. drain excess liquid. 2. in a different bowl, combine sour cream, eggs, cheese, bread crumbs and baking powder. mix well and add the cooked greens. mix well. 3. divide mixture between 9 (preferably silicone) muffin pan cups or individual baking cups (oil well or line with paper cups if you are not using silicone) and bake in a 350f (about 180 celsius) for 35 minutes. serve at room temperature or cold from the fridge. these should come out moist and juicy, so dont overcook them. next time, i plan to get myself a mini muffin pan and make miniature appetizers. yum.