White bean mash with confit garlic aïoli I Ottolenghi 350g dried cannellini beans, soaked overnight in lots of cold water and 1 tsp bicarbonate of soda 1 onion, peeled and cut into 8 wedges 10 garlic cloves (ie, from about 1 whole head), peeled 3 sprigs thyme 2 sprigs rosemary 1 green chilli, halved lengthways 200ml olive oil 1 tbsp dijon mustard 2 anchovy fillets, drained (optional) 90ml lemon juice (ie, from about 4 lemons) Salt and black pepper 10g fresh dill, roughly chopped ½ tsp aleppo ch
![‘Eat olive oil and come tonight’ (Φάε λάδι κι έλα βράδι) as the old Greek saying commended, pointing out the lightness, as well as the aphrodisiac properties of our indispensable ingredient. Both our savory and sweet dishes and treats are better with olive oil, I think, and I am not alone; this truly sumptuous cake […] Candied Orange Slices, Smitten Kitchen, Ground Almonds, Unsweetened Cocoa, Popular Recipes, Corn Syrup, Almond Flour, Amazing Cakes, Olive Oil](https://i.pinimg.com/236x/48/c4/67/48c4678a08fbabfd1224dde25796fe1e.jpg)
