Application of rapeseed oil
Rapeseed oil can be used in cold cooking, as well as for frying and baking. With the pale yellow to gold-yellow rapeseed oil, which is also very mild, almost neutral in taste, all meals can be prepared.

Especially in salads of all kinds, rapeseed oil is very much used. But the mild oil is also very good for mayonnaise, carpaccio or tartar. It is also ideal for the production of pesto.

Because a pesto with intensive herbs, such as marjoram or coriander, should be made with a mild oil in order not to cover the taste. But also to bruschetta, tomatoes with mozzarella and any vegetables worries, rapeseed oil is a perfect alternative to olive oils. Shrimps in garlic can also be prepared excellently with the slightly nutty rapeseed oil.

Of course, rapeseed oil can also be cooked and fried. A delicious steak or a tasty vegetable soup is refined with the slightly nutty touch. But also Asia vegetables from the wok can easily be fried with rapeseed oil.

If you want to use rapeseed oil for cooking and frying, it is important to make sure that it is not cold-pressed, as this oil can be heated higher. In order to refine the food just before serving, it can be used at any time on the cold pressed rapeseed oil.

Even baking is possible with rapeseed oil. Cakes, pizza or other small pastries, such as muffins can be prepared excellently with the olive oil of the north. Here again, no cold-pressed varieties are used.

Recipes with rapeseed oil
Price incl. VAT, plus shipping costs
Shrimp in garlic rapeseed oil
1kg shrimp without bowl and head
8 garlic cloves
1 small chili pepper
Rapeseed oil as needed
4 Small Refractory forms

Preparation:
1. Peel the garlic and cut into thin slices.
2. Wash chili pepper and cut into rings. Those who do not like the sharpness should remove the cores and the white skins, since the majority of the sharpness is present here.
3. Give plenty of rapeseed oil, the garlic and the chilli rings in the four refractory moulds.
4. Place the moulds in the cold oven and adjust the temperature to 200 degrees.
5. Once the oil starts to bubbling, add the shrimp and cook for 3 to 4 minutes.
6. Bring the moulds from the oven and serve white bread and alioli.
Alioli with rapeseed oil
1 slice of white bread without crust
10 almonds (with or without skin)
2 to 3 small garlic cloves recipe not)
200 to 300 ml rapeseed oil

Preparation:
1. Add almonds, bread and milk to a high vessel.
2. Peel the garlic, halve it and also put it in the jar.
3. Crush everything with the blender at the highest level for a few seconds.
4. Gradually in a thin beam put the rapeseed oil in the jar and do not stop with the mashing.
5. Add rapeseed oil until the Alioli has the desired consistency.
In Spain it is said that the Alioli is only good when the vessel is turned upside down and nothing drips out!
But beware, in the refrigerator the Alioli will be more solid!
Lemon dressing with rapeseed oil
100 g Natural yogurt
1 teaspoon honey
1 tbsp vegetable bouillon
1 tbsp rapeseed oil
1 organic Lemon
1 pinch of curry
Salt and pepper as needed

Preparation:
1. Finely rub The peel of the organic lemon and put the juice in a high jar.
2. Add all other ingredients in the jar and mash with the blender short and creamy.
3. Dressing if needed after seasoning and just before eating over the salad.
Walnut-basil-pesto with rapeseed oil
20 grams of walnuts
20 grams of Parmesan cheese
50 grams basil
1 small clove of garlic
5 tbsp rapeseed oil
Salt and pepper as needed

Preparation:
1. Add all ingredients to a blender and mash or mix to the desired consistency.
2. Place the pesto in a well sealable glass and store in the refrigerator.
Anti-pasti with rapeseed oil
One red and yellow peppers
1 small zucchini
1 small Eggplant
250 g mushrooms
2 small Onion
2 to 3 medium cloves of garlic
1 to 2 limes
250 ml rapeseed oil
Salt and pepper as needed

Preparation:
1. Cut peppers, zucchini, eggplant, mushrooms and onion into small, bite-sized pieces.
2. Rub the baking tin abundantly with rapeseed oil and spread the vegetables on it, season and spread the garlic in slices.
3. Pre-heat the oven to 170 degrees and cook the vegetables in it for about 20 minutes.
4. In the meantime, stir a dressing with limes, salt, pepper and 100 ml of rapeseed oil.
5. Bring the finished vegetables out of the oven, let them cool briefly and add them warmly to the dressing.
6. Let everything cool down well, if necessary, Reseason and serve cold with white bread for the barbecue.
There are many more recipes and the imagination has no limits. Of course, rapeseed oil should be chosen wisely. The pesto is suitable for example the rapeseed oil vital, which is slightly thicker than the normal rapeseed oil. Cold food can be prepared very well with cold-pressed rapeseed oil, while in cooking, baking or roasting a rapeseed oil is better used, which is not cold-pressed.

Canola Oil for cooking