Canola Oil Cooking Recipes – What you can do with it

Canola oil, which is made from varieties of Rapeseed 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, canola oil is very much used. The mild oil is also very good for mayonnaise, carpaccio or tartar.

And it is also good for the production of pesto. Because a pesto with intensive herbs, such as marjoram or coriander should be made with a mild oil so as not to dilute the taste.

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What you can cook with cold and warm pressed canola oil

Also in making bruschetta, tomatoes with mozzarella and any vegetable, canola oil is a perfect alternative to olive oils.

Shrimps in garlic can also be prepared excellently with this oil.

Of course, rapeseed oil can also be cooked and fried.

Delicious steak or tasty vegetable soup is refined with a slightly nutty touch.

Asian vegetables from the wok can easily be fried with rapeseed oil.

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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.

To refine the food just before serving, it can be used at any time on the cold-pressed canola 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 Canola Oil

Ingredients

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  • 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 are present here.
3. Give plenty of rapeseed oil, the garlic, and the chili rings in the four refractory molds.
4. Place the molds 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 molds from the oven and serve white bread and Aglio olio.

 

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Aglio Olio with Canola oil

Ingredients

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

 

How to Prepare it

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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

Ingredients

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

 

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How to Prepare it

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 Canola oil

Ingredients

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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

 

How to Prepare it

1. Add all ingredients to a blender and mash or mix to the desired consistency.
2. Place the pesto in well sealable glass and store it in the refrigerator.

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Antipasti with Canola oil

Ingredients

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

 

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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. Preheat 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.

 

Conclusion

There are many more recipes and what you can use canola oil for has no limits.

Of course, this oil should be chosen wisely.

Cold food can be prepared very well with cold-pressed canola oil.

While cooking, baking or roasting, the one that is not cold-pressed is better used.