African Beef & Peanut Stew

Hello all...Hope you had a very good and bountiful Christmas. Sorry for not posting anything for a while but we have been very busy for a couple of months (still am). I was asked to share this recipe and I am so glad they did as this is one our favourite stews EVER!! I have inherited this recipe from my mum...she has been doing it since the 70's..oh the taste of peanuts and the hint of spice mmmmm!!!No wonder it has been a favourite in our family for ages. Mum always cooked it traditionally, that is, in a casserole. I always cooked it in a casserole as well until we got our slow cooker...it is very easy to prepare...you need (HAVE) to serve this with mashed potatoes!!! We are quite sure that once you have tasted this stew you will definitely ask for a second helping :) So, give it a go and do not worry if you do not have a slow cooker, we will tell you the cooking times for both. You will need...

• 800g diced stewing beef
• 2 large onions, chopped
• 4 medium carrots, sliced
• 1 clove garlic, finely chopped or crushed
• 25g butter + 1 tbsp olive oil, for frying
• 2 level tablespoons tomato puree 
• 1 large bay leaf
• Pinch ground ginger
• Pinch ground cloves (NOT TOO MUCH as it will ruin the dish)
• 1/8 teaspoon  cayenne pepper (or to taste)
• Salt & pepper
• 1 tablespoon red wine vinegar (any other vinegar will do)
• 400ml beef stock (or 2 cubes in boiling water)
• 2 or 3 tablespoons crunchy peanut butter

Method

1. In a large pot heat the butter and olive oil together until sizzling. Add the beef and vegetables (onions, carrots and garlic) and fry for a few minutes, stirring frequently.
2. Add the tomato puree, ginger, cloves, cayenne pepper, salt & pepper, bay leaf, vinegar and stock and give it a good stir to blend all the ingredients.
3. That's it!! Now transfer to your casserole or slow cooker. So, if you are cooking it in a traditional oven, this has to be preheated to 180°C and then cook the stew for 2 or 2 and a half hours. If using a slow cooker just transfer everything in the slow cooker and cook on high for 5 hours or on low for 8-9 hours.
4. When done, take out of the oven or remove slow cooker lid and stir in the peanut butter, at this point it is up to you how much peanut butter you add...we always add 3 tablespoons as we love it taste and crunchy texture that it gives the stew. Make sure you stir it in well.
5. DONE!! Now serve with mashed potatoes and maybe some peas!!

Enjoy!!

R&A

Pumpkin Ravioli with Sage Butter - Ravioli alla Zucca con Burro e Salvia

During pumpkin season, I am always looking for new recipes as it is always so cheap. It is delicious, you can use it in both sweet and savoury dishes. This time I made these ravioli from scratch (you can always buy some sheets of fresh pasta if you are not so adventurous or short of time). I also utilized a ravioli making gadget thingy that my dad used to use in the 1970's. They are very easy to prepare and they are served with sage butter...nothing else...simple as you like! So, try them out as they are delicious...for about 24-30 ravioli you will need...

For the pasta dough

• 300g ''00'' plain flour
• 3 free range eggs
• Some semolina flour

For the filling

• 450g pumpkin, deseeded, peeled, cut into cubes
• Pinch of mixed spice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Salt & pepper, to taste
• Olive oil

For the sage butter

• 75g unsalted butter
• 15/20 small sage leaves (or 2 teaspoons dried sage)
• 1 tablespoon lemon juice
• Salt & pepper, to taste

How to...

1. Start by preparing the dough. Put the flour in a large mixing bowl and make a well in the middle, add the eggs and mix well with a fork. Tip the bowl contents on a well floured surface and knead the dough well for a few minutes. If too dry add a bit of olive oil. When you get a smooth elastic dough, wrap in cling film and put in the fridge for about 30 minutes.
2. In the meantime, preheat the oven to about 200°C. Put the pumpkin cubes in an oven tray drizzle with olive oil and sprinkle with salt, pepper and some extra nutmeg if you wish. Bake into a preheated oven for about 20 minutes or until soft. Take them out and let them cool down.
3. When the pumpkin has cooled down, put into a food processor with salt, pepper, nutmeg, ginger, mixed spice and blend until you get a fine puree. 
4. Now, to remove excess moisture from the puree, put it into a pan and heat gently. Leave to cool again. The filling has to be completely cold to make the ravioli.
5. Prepare the pasta sheets by rolling the pasta very thinly, preferably use a pasta machine or do it like the old Italian ladies (& me) do...by hand :)
6. To make the ravioli, place the sheet of pasta dough onto a floured work surface and cut into a 40cm x 6cm rectangle. Cut equal-sized squares from the rectangle, about 6cm wide.
7. Put a teaspoonful of filling onto a pasta square (make sure the filling is in the centre) cover with another pasta square and seal (using some water) onto the other square. Repeat until you use all the puree/pasta or whichever finishes first :)
8. When the ravioli are done, toss them in semolina flour to avoid them from sticking to each other. Set aside when done.
9. To prepare the sage butter, melt the butter until foaming and add the sage and fry for a few seconds. Remove from the heat and add the lemon juice and some salt & pepper.
10. Cook the ravioli in boiling water for about 3 minutes and serve with the warm sage butter. Alternatively, you can freeze the ravioli.

Enjoy

R&A

Salamancan Longaniza Stew (Cocido de longaniza salmantina)

Our love for chorizo, salami, embutidos (Spanish for salami)  and charcuterie certainly does not go unnoticed in our blog. In this a recipe we used a longaniza de Salamanca (a type of salami from the spanish region of Salamanca). It is a bit hard to come by as we get it directly from Spain :) You can always use a good smoked chorizo. Very easy to prepare this stew's secret is basically to slow cook it. We used a slow cooker but if you do not have one, just put in a casserole and put into the oven. Another tip if using a slow cooker is to parboil (cook them in boiling water for a few minutes) the potatoes so they cook well. We served it with saffron rice but you can serve it with whatever pleases you :) So give it a go, you will need...

• 300g longaniza de Salamanca (or a good smoked chorizo), sliced
• 2 small onions, thinly sliced
• 1 clove garlic, finely chopped
• 2 medium potatoes, diced (parboiled if using a slow cooker)
• 1 medium sweet potato, diced (parboiled if using a slow cooker)
• 1 tin chickpeas, drained
• 1 level tablespoon dried thyme
• 1 level tablespoon smoked paprika
• Vegetable or chicken stock
• Olive oil for frying the onions
• 1 tablespoon of cornflour dissolved in 200ml water, for thickening (optional)

How to...

1. Start by sautéing the onions and garlic (covered) until they are soft and transparent.
2. Add the sausage to onions and cook for a couple of minutes, just until the sausage releases some its fat. Stir frequently.
3. Add the onion/sausage mixture into the slow cooker or casserole. Add the potatoes, chickpeas, thyme and paprika.
4. Cover with stock (just enough to cover the mixture). Give it a good stir and cover.
5. If using a slow cooker, switch it on low for 8 hours. If using a casserole, put into a preheated oven (200°C) for 2 or 3 hours.
6. If when ready the stew needs thickening,  stir the cornflour/water mixture into the stew and bring to the boil again (by leaving it to cook for another few minutes)
7. Serve hot.

Enjoy!!

R&A

Irish Soda Bread - Arán Sóide

The simplest bread to do prepare, Irish soda bread gets its name from the use of baking soda instead of yeast when preparing it. This bread is very easy and quick to do because there is no need of proving and it only needs a minimum amount of kneading. The lack of proving and kneading gives its typical delicious cake-like texture. Also important is to use a mixture of flours...we used a mixture of self-raising wholemeal flour and plain flour. Give it a go, it is so worth the effort...you will need...

• 150g strong plain wholemeal flour
• 150g plain flour
• 250ml buttermilk ( I use a cup of milk with a tablespoon of white vinegar and let sit for 5 minutes)
• half teaspoon fine sea salt
• half a teaspoon bicarbonate of soda

Method

1. Preheat the oven to 200°C.
2. Put all the dry ingredients in a large bowl and stir well.
3. Make a well in the centre and add the buttermilk whilst mixing with a fork. Keep mixing until you get a  soft dough, it should be neither stiff nor sticky. If too wet add a bit more plain flour or if too stiff add a bit water.
4. Put the dough on a floured surface and knead briefly.
5. Shape the dough into a ball, flatten slightly and cut a cross shape with a sharp knife.
6. Bake into the hot oven for about 25-30 minutes.

Enjoy!!

R&A

Spiced Cauliflower Soup

We're back!! Very busy studying at the moment, still cooking, but no time to blog. Well, as I am waiting for football to start I felt like sharing this delicious purée/soup with you all. Cauliflower being in season at the moment, we decided to buy a couple of fresh ones and turn them into this scrumptious soup. Cauliflower is low in fat and high in dietary fibre and Vitamin C, so it is a very nutritious vegetable. The term spiced does not mean spicy as the spices we used are pretty mild yet fragrant. So give it a go...it is very easy to prepare...these amounts are for 6 people (as a main meal). Serve with some crusty bread. You will need...

• 1.4kg cauliflower florets
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 1.5 litres vegetable stock (2 veg cubes in 1.5 litres boiling water)
• 1 and a half teaspoons ground coriander
• 1 and a half teaspoons ground cumin
• 1 and a half teaspoons ground cinnamon
• Fine sea salt & black pepper, to taste
• Olive oil
• Flaked almonds, to serve

Method

1. Start by frying the onion & garlic in about 2 tablespoons olive oil on low heat until soft & transparent. Make sure you stir frequently.
2. Add the coriander, cumin and cinnamon to the onion & garlic and fry for about 3 minutes or until well fragrant.
3. Add the cauliflower florets and vegetable stock. Give it a good stir and add salt & pepper to taste.
4. Simmer for about 15 minutes on medium heat or until cauliflower is tender.
5. Purée the soup in a blender (making sure that you leave some air when blending so as steam can escape), ladle in bowls whilst still hot and top it up with some flaked almonds.
6. Serve with crusty bread.

Enjoy!!

R&A

Maltova a la Maltija - Fine Pasta with Cheese & Bovril

This dish is an old Maltese recipe that used to be given to us during our infancy and childhood. Ahhh what memories!! Mothers and grandmothers alike used to prepare this for us and we used to love it!! I still do :)) It is very easy to prepare...I shared the picture on Facebook earlier and had quite a number of likes for it so I decided to post how I (and my mum and grandma) used to make it :) It was originally done with Maltova infant food and Bovril. If you cannot find Maltova you can use Sabbiolina by Plasmon. Fine couscous will do the job too!! For a vegetarian you can do this by using Marmite, Vegemite or Vecon instead of Bovril!! So these amounts will suffice for 2 or 3 people as it is quite filling! You will need...

• 150g coarse Maltova (or fine couscous)
• 3 Cheese triangles
• 1 level tablespoon Bovril/Marmite/Vegemite
• 500ml boiling water

How to...

1. In a pan dissolve the  Bovril/Marmite/Vegemite in the boiling water. Keep stirring until it is all dissolved.
2. Put the pan on a low heat.
3. Add the cheese triangles and Maltova and bring to the boil stirring continuously. Make sure you keep stirring or else it will stick to the pan.
4. Simmer for a few minutes until it reaches a thick consistency.
5. Serve hot!!

Enjoy!!

R&A

Mattonella Palermitana

Mattonella Palermitana literally translates into Palermitan Brick, relating to the rectangular shape. It is a common traditional treat that hails from Palermo, Sicily. You can find it in every Sicilian rotisserie. It is very easy to prepare, very quick [it took us 10 minutes to prepare as the first match of Euro 2012 was about to start haha) and believe us...so so good!! We used ready-made puff pastry sheets....do not be afraid of this already made pastry as it will save you hours in the kitchen and it is never as good as homemade but very close. Also, to get a genuine taste you have to use Italian Prosciutto Cotto [NOT CRUDO] but you can always use any good quality ham if you do not find it. Do not use cheap ham as this contains water and will get your pastry soggy. Another process that should be done is draining the mozzarella balls from all the liquid very well and pat dry the slices from any excess liquid...again this is done to avoid getting soggy pastry!! So give it a go and let us know how you get on. You will need...

• 2 ready-made puff pastry sheets
• 250g Italian prosciutto cotto, hand-torn into small bits
• 4 mozzarella balls (about 500g), drained well and sliced
• 200ml thick passata (rustica)
• Dried oregano
• Sesame seeds
• 1 egg, white & yolk separated
• Flour for dusting

Method

1. Preheat the oven to 180°C. 
2. Dust a large oven tray/dish with flour (not too much) and lay the first sheet in the middle of the tray.
3. Start by layering half of the prosciutto, enough to cover the pastry, leave an inch or so from the edges so later you can seal them together.
4. Then layer the mozzarella slices on top, now carefully cover all the mozzarella with the passata.
5. Sprinkle with dried oregano and then cover with the rest of the ham.
6. Now brush the edges with egg white and carefully place the other pastry sheet on top. Seal the edges tightly using a fork.
7. Prick the top with a fork in various places so as the steam can go out. Now brush the top with the egg yolk and sprinkle loads of sesame seeds on top.
8. Bake in the preheated oven for about 20-25 minutes or until the egg yolk is well golden!
9. When cooked leave it to rest for about 10 minutes and cut into squares and serve!!

Enjoy!!!

R&A

Guisantes a la Murciana - Peas Murcia Style

This dish comes from the Spanish region of Murcia and it is an absolute delight. It is a simple enough dish to start a great dinner party with. They are very easy to prepare and so so tasty. The chorizo, Serrano ham and pimentón (paprika) makes this dish so...well Spanish! Give them a go and you will definitely try them again!! You will need (for 4 people)...

• 400g fresh or frozen peas
• 75g chorizo, diced
• 75g Serrano ham, chopped
• 1 small onion, finely chopped
• 1 teaspoon sweet paprika
• 1 tablespoon flour
• 2 hard boiled eggs
• 250ml vegetable stock
• Olive oil
• Sea salt

Method

1. Start by frying the onion with a pinch of salt in some olive oil. Cook until soft and transparent.
2. In the meantime, cook the peas in plenty boiling water until cooked. Drain and set aside.
3. To the cooked onion, add the chorizo, Serrano ham, paprika and flour. Stir well and cook for a few minutes until the flour is slightly toasted.
4. Now add the peas and stir well into the ham & chorizo mixture. Add the vegetable stock and bring to the boil.
5. Ladle into bowls and chop the hard boiled egg onto each serving.

Enjoy!!

R&A

Capotouille (Mediterranean Style Vegetable Stir-fry)

This dish came to be when as usual I was hungry and raided the fridge and pantry and came up with this dish. It is so tasty and delicious that I will certainly be doing it again. Basically it is a melange of two classic Mediterranean dishes, the French Ratatouille and the Sicilian Caponata, hence the name Capotouille. It is a totally vegetarian dish and ever so healthy and also very filling. It might seem complicated because of all the ingredients but believe me it is not. The colours and different textures make this dish also a visual feast and a delicious treat for your palate. You can serve it as a main dish with crusty bread  and a couple of morsels of smoked sausage like Maltese sausage or Spanish chorizo or also as accompaniment to grilled meat or fish. Can also be served hot or cold. So give it a go, you will need...

• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 large courgettes, thinly sliced
• 6 small spring onions, tops removed and sliced in 4 pieces
• 2 tomatoes, cut in 8 pieces
• 10 baby plum tomatoes
• 2 celery stalks, thinly sliced
• 4 cloves garlic, crushed
• Handful green olives
• 1 teaspoon sea salt
• 2 tablespoons smoked paprika
• 2 teaspoons tomato purée
• 2 teaspoons dried oregano
• Few mint leaves
• Few basil leaves
• Bunch of parsley, finely chopped
• 4 tbsp Olive oil

Note: If the peppers and courgettes are grilled beforehand they will give this dish a delicious char-grilled taste.

How to...

1. Start by finely chopping the basil, mint and parsley together. Set aside.
2. Put the olive oil in a shallow frying pan and turn on the heat.
3. Add all the remaining ingredients to the pain and stir slowly to combine all the vegetables and spices. 
4. Now add the fresh herbs and stir them in.
5. Cook on medium heat, stirring frequently for about 20-25 minutes or until vegetables are soft but not soggy.
6. Turn off the heat and serve with some nice crusty bread or as a side dish.

Enjoy!!

R&A

Spaghetti con gamberi, zucchine e panna - Spaghetti with prawns, courgettes & a touch of cream

This idea came to me so quickly whilst on my way back home from work. So popped to the supermarket and bought some nice courgettes and some nice fresh prawns. We decided to go with spaghetti but as usual you can use any type of pasta you prefer. If you do not have or find fresh prawns, don't worry use frozen ones, but try and get the biggest ones you find not the small ones as they taste like nothing! You can also call this as a type of surf & turf pasta. So give this a go and we quite sure you will do it again!! You will need...

• 300g spaghetti
• 250g prawns, cooked and peeled
• 2 courgettes, thinly sliced
• 4 small spring onions, chopped
• 75ml white wine
• small bunch of parsley, finely chopped
• 100ml single cream/panna/fresh cream
• Sea salt & freshly ground black pepper, to taste
• 2 tbsp olive oil

Method

1. Heat the olive oil in a shallow frying pan and when oil is warm, add the spring onions and courgettes. Add a some sea salt and stir slowly and cook until courgettes are soft and cooked, about 15 minutes stirring frequently.
2. Meanwhile cook the spaghetti.
3. Add the wine and let it evaporate. Now add the prawns and cream, lower the heat and just warm the cream up (do not let it boil). About 2-3 minutes.
4. Switch off the heat and add the mixture to the cooked & drained pasta. Add the parsley and mix well.
5. Plate & serve with extra chopped parsley!

Enjoy!!

R&A

Tunisian Ojja

When we went to Tunisia I soon realised that Tunisians love their eggs...they use them in a myriad number of dishes. One of them was Ojja. I used to have this dish everyday for breakfast. It's delicious...some crusty bread and you will not even need a fork to eat it :) The peppers, spices and harissa really give this dish its unique North African flavours. Harissa is basically a Tunisian chilli paste which is very hot, so if you want to do a mild version of it, you can omit it but it takes away the Tunisian touch off it though haha. Harissa is stocked in supermarkets and it is well worth keeping a stock of it if you like your chilli, it can be found in tubes or cans [see picture]. To quicken the cooking time, grill the peppers, peel the burnt skin off and chop them into slices. You can also prepare the tomato sauce in advance and freeze it till needed. I will explain below how to prepare everything but if you are in a hurry or feel lazy you can use pre-grilled peppers in jars or ready made tomato sauce. So, you will need...

• 4 medium sized eggs
• 300ml tomato passata or chopped tomatoes
• 2 bell pepper, split in half and deseeded
• 1 teaspoon harissa, or to taste
• A pinch of ground coriander
• A pinch of ground cumin
• 2 small garlic cloves, sliced
• Olive oil
• Crusty bread, to serve

How to...

1. Start by adding the chopped garlic and olive oil in a pan. Heat them on a lower heat until the garlic starts turning golden. Now add the tomato passata or chopped tomatoes very carefully, so as the oil does not spit and burn your hands. Stir well and let it simmer for about 10 minutes (if using passata) or 20 minutes (if using chopped tomatoes). When done, set aside.
2. Whilst the sauce is simmering, switch on the grill on high heat and put the halved peppers underneath it  skin side up. Leave them until they are charred and completely burned. Now carefully turn upside down and grill the other side for a couple of minutes. Turn off the grill and carefully take them out, let them cool slightly and peel all the burnt skin off. Now chop them in slices and then in half. Set aside.
3. In a separate shallow frying pan, add some olive oil and the peppers. Switch the heat on medium and cook for about 2 minutes. Now add the tomato and garlic sauce, stir in the harissa and spices and cook for a few minutes. 
4. Now make 4 'holes' in the sauce and carefully crack 4 eggs in them, make sure you leave the yolk intact. Lower the heat, cover the frying pan and cook until the eggs are cooked through, just as you like them. Make sure you leave the yolk runny though.
5. Serve hot with crusty bread and make sure you mop up all the delicious spicy sauce.

Enjoy!!

R&A

Our recipes in your own language!!

Hello all!! We have not blogged anything in a while...We do apologise but at the moment I am concentrating a lot on my studies, but we are always here to answer any questions you need to ask us. Please do so by leaving comments under our recipes, especially if you tried any of our recipes (whether you like them or not!) We appreciate any comments. We do promise to put some new delicious recipes as soon as I can manage a break from my studies! This post is mainly to let all you fans all over the world know that as from today (18/03/2012), our blog can be translated in 54 different languages (Thank you Google Translate©) All you have to do is use the tool at the top right hand corner of the website. Whilst we hope that you continue using our blog we take this opportunity to THANK YOU, again for all you support. So until our next post...Bon Appétit!!

Strawberry & Maple Syrup Salad

This fruit salad is gorgeous. Maybe it is not strawberry season but you can find strawberries all over the place in supermarkets. Anyhow this is just one of our favourite quickly homemade desserts. We used pure Canadian maple syrup which we get straight from Canada, thanks to our dear friend Steven :)) You can enjoy it with vanilla ice-cream, whipped cream or on its own. If you do not have maple syrup you can always use golden syrup...although it does not taste the same! The combination is just delicious. You will need...

• 1 punnet of fresh strawberries, trimmed & halved
• 2 peaches, peeled & stones removed
• 1 banana, sliced
• 2 tablespoons raisins or sultanas
• Pure maple syrup, to taste

Method

1. Mix the fruit slowly in a bowl so as not not to break up the fruit.
2. Pour the maple syrup whilst mixing with the other hand, so as all the fruit is covered in the gorgeous syrup.
3. Serve with vanilla ice-cream, whipped cream or on its own.

Enjoy!!

R&A

Scrumptious Potato Cakes

I mastered these potato cakes from leftover mashed potatoes but if you do not have any leftover mashed potatoes, no problem at all! You can quickly boil two large potatoes and mashed them with some butter...it's important that you do not add any milk to the mash as this will make the cakes very soft and they will crumble very easily when you try and lift them...even when cooked. These cakes turned up so tasty and most of all filling! So make sure you give these a go! They are suitable for vegetarians. You can serve them with a nice fresh crisp green salad and a dollop of mayonnaise! You will need....

• 2 large potatoes, boiled
• 1 small red onion, finely chopped
• 1 small sweet red pepper, finely chopped
• 1 teaspoon fresh basil leaves, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 3 tablespoons grated hard cheese like Kefalotiri, Parmesan or Grana Padano
• Pinch of sweet or hot paprika
• Ground black pepper, to taste
• Pinch of salt
• 15g butter (to mash the potatoes)
• 1 tablespoon vegetable oil
• 1 egg, beaten
• 3/4 tablespoons plain flour
• 3/4 tablespoons golden breadcrumbs

Method

1. Heat the oil in a small frying pan and add the onion and red pepper. Fry them on medium heat until soft, cover for a few minutes if necessary...about 5-8 minutes.
2. Whilst the pepper and onion are cooking, mash the potatoes with the butter, leaving them a bit lumpy this will give the cakes  a nice coarse texture.
3. Preheat the oven to 200°C.
4. When the onion & pepper are done, add to the mashed potatoes together with the remaining ingredients. Mix well to combine all the ingredients. Set aside.
5. Now place the beaten egg in a saucer, the flour in a plate and the breadcrumbs on another plate. Shape the potato mixture into 4 cakes. Now carefully first dip each one first in the beaten egg, then into flour and then into the breadcrumbs until well coated.
6. Carefully place on a grease-proof paper lined oven dish and bake in the preheated oven for about 20-25 minutes.
7. Serve with a fresh green salad and some mayonnaise (or any other condiment) to dip them in!!

Enjoy!!

R&A

Zebbug Mimli - Stuffed Olives The Maltese Way

This recipe is another old Maltese recipe that comes from Amanda's grandma. Use the biggest green pitted olives you come across. Once you start nibbling on these olives, you will not stop...guaranteed!!! These olives have been a staple finger food at any party....whether it is a holy communion, christening, wedding, birthday or any kind of family party. In Malta you can always buy them ready made but nothing comes close to homemade ones. They are very easy to prepare as you throw everything in a food processor and mix slowly whilst trickling  down olive oil or sunflower oil. So for about 800g-1kg large pitted olives you will need...

• 800g-1kg pitted large green olives
• 1 large can tuna chunks in sunflower oil, drained
• 1 tin anchovy fillets in olive oil [50g], not drained
• A handful of dried breadcrumbs (optional)
• 3 garlic cloves
• Olive oil or sunflower oil

How to...

1. Put the tuna, anchovies with the oil, breadcrumbs and garlic in a food processor and process on low speed. Whilst processing trickle down the oil through the open bit of the food processor [obviously never switch the processor on unless the lid is firmly closed...most of them do not switch on unless you lock the lid]. Add as much oil as you want until you get a smooth paste. Not too dry but not too moist.
2. When the mixture is done, start filling the olives one by one. If you have a good piping bag use it to fill them up. But if you do not, don't worry, you can use a teaspoon. Get a teaspoonful of filling and press the filling down with the back of the teaspoon until you deem the olive filled :)
3. Serve with some cheese and/or salami or with whatever you like.

Enjoy!!

R&A