Ingredients
1 5/8 cups self raising flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons extra-virgin olive oil
1 medium egg beaten
5 1/16 tablespoons milk
Method
Sources
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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
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Sift the flour baking powder and salt into a bowl. Make a well in the middle and pour in the oil egg and milk. Mix everything quickly together. Do not beat. Drop 6 spoonfuls of the mixture on to a lightly oiled baking tray and bake in a preheated oven (Gas Mark 7 / 220C / 425F) for 12-14 minutes until golden brown and cooked through. Eat warm with or without extra olive oil to dunk. Use your fruitiest olive oil for tbese.