Recipes

Asparagus Tart

  • For the dough;
  • 200 grams flour
  • 110 ml Monsida Extra Virgin Olive Oil
  • Salt
  • 2-3 tablespoons of water
For the filling;
  • 10 pieces of asparagus
  • 50 ml Monsida Extra Virgin Olive Oil
  • 1 onion
  • 2 eggs
  • 250 ml cream
  • Beef ham
  • Grated kashar cheese
  • Salt
  • Black Pepper

For the dough, mix flour, salt and Monsida Extra Virgin Olive Oil in a bowl. Slowly add the water and form the dough into a ball. Spread the dough into the greased tart mold, pierce it with a fork and spread greaseproof paper over it. Place pulses on top to make a weight. Bake in an oven preheated to 180Q C for 10 minutes. Remove the paper and pulses and bake for another 5 minutes. Leave to cool.

Cut the stalk off the asparagus and peel the bottom half with a vegetable peeler. Mince the onion.  Cut the asparagus into 2-3 pieces and fry them with the onion in Monsida Extra Virgin Olive Oil. Reserve some of the asparagus.  Spread the remaining asparagus and onions on the tart dough.

Whisk the eggs and cream in a bowl.  Add cheese, salt and pepper. Pour the mixture over the tart.

Cut the ham into strips. Sprinkle over the tart with the remaining asparagus.  Bake in the oven for 25-30 minutes.

 

 

Purple Cabbage

  • ½ cabbage
  • 3 tablespoons of vinegar
  • 1 lemon
  • Monsida Extra Virgin Olive Oil
  • 2 tablespoons canned corn
  • Salt

Remove the outer leaves from the purple cabbage. Then wash and finely chop the cabbage. Rub with salt and vinegar. Squeeze the lemon juice and add. Finally, drizzle Monsida Extra Virgin Olive Oil over it. Garnish with corn and serve.

Pesto Sauce

  • 25 grams of bell pistachio
  • 2 bunches of basil
  • 2 cloves of garlic
  • 50 ml Monsida Cold Pressed Extra Virgin Olive Oil
  • 100 gr Parmesan cheese powder
  • Salt

1. Lightly roast the pistachios in a pan without oil.

2. Wash and dry the basil. Separate the leaves from the stems.

3. Chop the garlic coarsely. Put the garlic, Parmesan powder, Monsida Cold Pressed Extra Virgin Olive Oil, salt and the roasted pistachios in a food processor.

Chocolate Chip Cookies

  • 125 ml Monsida Extra Virgin Olive Oil
  • 1 egg
  • 1 packet of baking powder
  • 1 packet of vanilla
  • 140 gr powdered sugar
  • 1 packet of chocolate drops
  • 300 gr flour

1. Mix Monsida Extra Virgin Oil and powdered sugar well. Add the egg and continue mixing.

2. On the other side, sift the vanilla, baking powder and flour into a bowl and add to the egg mixture. Knead until you get a soft consistency. Finally add the chocolate drops.

3. Pick walnut-sized pieces from the kneaded dough and shape them into round shapes with your hands. Place the rounded doughs on a baking sheet covered with greaseproof paper.

4. Bake in an oven preheated to 180℃ for 15 minutes.

Spaghetti with Tomato Sauce

  • 4 tomatoes
  • 3 cloves of garlic
  • 100 ml Monsida Extra Virgin Olive Oil
  • Thyme
  • Rosemary
  • Parmesan cheese powder
  • Salt
  • Black Pepper
  • 1 pack of Pepper

1. Grate the tomato for the sauce. Crush the garlic and lightly fry it in Monsida Extra Virgin Oil. Add the grated tomato and cook. Add the spices in it.

2. Boil the water on the other side. Add salt and add the pasta. Boil the pasta for 10 minutes and drain. Mix it with the sauce you prepared. Add parmesan cheese and serve.

Bruschetta

  • 50 ml Monsida Cold Pressed Extra Virgin Olive Oil
  • 1 bunch of basil
  • 2 tomatoes
  • Vinegar
  • 3 cloves of garlic
  • Salt
  • Black Pepper
  • Sourdough Village Bread

1. Wash the tomatoes and basil. Dice the tomatoes and finely chop the basil leaves and mix. Grate the garlic.

2. Add vinegar, grated garlic, salt and pepper to Monsida Cold Pressed Extra Virgin Olive Oil and add it to the tomatoes.

3. Slice the bread and toast it.

4. While it is still hot, spread a clove of garlic cut in half on the toasted bread and drizzle with olive oil.

5. Spread the tomato sauce on the bread and serve.

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