1 teaspoon butter = ¾ teaspoon Olive Oil
1 Tablespoon butter = 2¼ teaspoon Olive Oil
2 Tablespoon butter = 1½ Tablespoon Olive Oil
¼ cup butter = 3 Tablespoons Olive Oil
½ cup butter = ¼ cup + 2 Tablespoons Olive Oil
1 cup butter = ¾ cup Olive Oil
This mustard works well mixed into Olive Oil and Lemon juice as a salad dressing.
Mixed into mayonnaise for potato salad, spread on gourmet sandwiches with cold chicken or pork and mix one heaped teaspoon into a creamy pepper sauce served with rump steak.
¼ cup good balsamic vinegar
Simmer the Balsamic vinegar in a small saucepan until it reduces to half the original volume.
Slice the figs open on the top.
Stuff a piece of Gorgonzola into the sliced open fig.
Grill the figs until the chesse melts, about 4 minutes.
Place the figs onto a serving dish and drizzle with the reduced balsamic vinegar.
Source : Closetcooking
1 Kg Asparagus, trimmed
1 x packet Puff Pastry, thawed
2 Tablespoons Green Olive Mustard
1½ cups Gruyere, shredded
½ teaspoon freshly ground black pepper
1 Tablespoon milk
Grease a baking tray well. Set the oven to 200°C.
Steam asparagus until tender-crisp, about 3 minutes. Immediately remove from the pan and chill in cold water to stop cooking; pat dry and set aside.
Roll the pastry out to fit the baking tray and place on the prepared tray. Very gently with a sharp knife, cut into the pastry (not right through) a 1 cm border around the edges. This will allow the pastry to puf nicely.
Spread the Green Olive Mustard evenly not touching your 1 cm border. Arrange asparagus, side by side and alternating ends, on the mustard. Sprinkle the gruyere ontop and then the black pepper.
In a small bowl mix the egg and milk, lightly brush over the border of the pastry. Bake in the oven until puffed and golden, about 18 minutes.
Source : e4eureka.com