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Fifty Shades Of Pink
3 cups half & half
1 cup granulated sugar
1/2 teaspoon salt
2 Tablespoons Vodka (optional - helps mitigate iciness)
4 large egg yolks
1 cup heavy cream
1/3 cup Tea Rose Infused Olive Oil
1/3 cup dried food safe red rose petals

Combine the half and half, salt and rose petals in a medium saucepan and bring to steaming over medium heat, stirring frequently, for 10 minutes. In the meantime whisk the sugar with the egg yolks until pale and creamy and well-combined 

Strain the rose petals from the half and half and return it to the saucepan. Add 1/2 cup of hot half & half to the egg yolks and stir until combined. 

Pour the tempered egg mixture into the saucepan along with the heavy cream and cook the custard, stirring constantly, over medium heat until thick enough to coat the back of a spoon (about 3 minutes). Turn off the heat and strain through a sieve into a large bowl. Add the vodka, Tea Rose Infused Olive Oil, and whisk to combine. 

Cover, and chill for a minimum of 2 hours or overnight.

Freeze according to the manufacturer's instructions for your ice-cream maker model.
Olive Oil cooking equivalents to butter
I know butter tastes pretty awesome, but it can be replaced in all cases by extra virgin olive oil! - just try it, trust me, your body will appreciate it!
  • 1 tsp of butter = 3/4 tsp extra virgin olive oil
  • 1Tbsp of butter = 2 1/4 tsp extra virgin olive oil
  • 1/4 cup of butter = 3 Tbsp extra virgin olive oil
  • 1/2 cup of butter = 1/4 cup + 2 Tbsp extra virgin olive oil
  • 1 cup of butter = 3/4 cup extra virgin olive oil
  • 5 Chicken Thighs

  • 2 tablespoons finely chopped garlic
  • 5 tablespoons black cherry balsamic vinegar (or regular balsamic vinegar)
  • Kosher Salt
  • Black Pepper
  • Extra Virgin Olive Oil
  • 3 to 5 garlic cloves finely chopped
  • 1/8 cup black cherry balsamic vinegar (or regular balsamic vinegar)
  • 1/4 cup dry white wine
  • 8 ounces of frozen dark sweet black cherries
  • Kosher Salt
  • Freshly ground black pepper
    Optional Extra Sauce For Garnish:
  • 16 ounce bag of frozen dark sweet cherries
  • 2 garlic cloves finely chopped or pressed with garlic press
  • 1/2 cup dry white wine 1/4 cherry balsamic vinegar
  • Salt and Pepper to taste
  • To marinate the chicken, start by poking holes or scoring the skinless side of the chicken. Salt and pepper both sides. 
  • Combine the garlic and Black Cherry Dark Balsamic Vinegar to make the marinade. Place the chicken with the marinade in a ziploc bag. Make sure the chicken is completely covered by the marinade. Marinate 2 to 8 hours.
  • When ready to cook, take the chicken out of the marinade, salt and pepper both sides, and set aside for at least 10 minutes. Preheat the oven to 375 degrees.
  • Start warming an oven safe pan on the stove top using medium high heat. Once pan is hot, add a few drizzles of Extra Virgin Olive Oil to the pan. Add chicken to the pan once the oil is hot. Brown on both sides for about 3 to 5 minutes.
  • Turn off heat, remove chicken from the pan, and discard residual grease left in the pan. Add the 3 to 5 finely chopped garlic cloves to the pan and let the hot pan heat the garlic for a few seconds.
  • To create the remainder of the sauce, add the 1/4 cup dry white wine, 1/8 cup Black Cherry Balsamic Vinegar, and cherries to the pan. Combine and return chicken to the pan.
  • Place the pan in the oven and bake the chicken uncovered for 40 to 45 minutes or until the internal temperature of the chicken reaches 165 degrees.

While chicken is cooking, make the optional extra sauce for garnishing.

  • In a medium saucepan combine the ingredients for the extra sauce. Bring the mixture to a boil, then turn the heat down to medium low. Cook the mixture for about 8 to 10 minutes or until the sauce thickens and the cherries have broken down a bit. Salt and Pepper to taste.
  • When the chicken is finished cooking, pour the sauce into the pan of chicken about 5 minutes after the pan has been removed from the oven. 
  • Serve immediately.
Mortar and Pestle

Stock the kitchen with innovative essentials to ensure that cooking is as convenient as possible. This classic mortar and pestle is perfect for grinding batches of herbs, spices or grains. Not only is this set a handy tool for cooking, but its beautiful design makes it a lovely decorative accent as well.
Jamie Oliver talks you through using a pestle and mortar
Jamie Oliver talks you through using a pestle and mortar
Tea Rose Olive Oil Cake
with Fresh Berries

  • 1/2 cup Tea Rose Olive Oil
  • 1/4 cup Extra Virgin Olive Oil (mild or medium)
  • 3 large eggs
  • 3/4 cup milk
  • 1 3/4 cup cake flour (or all purpose)
  • 1 1/4 cup sugar
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 2 to 3  Tbsp icing sugar for garnish
  • Your favorite mixed berries to garnish
  • Heat oven to 350 degrees with rack in the middle. Grease a 9" springform pan. 
  • In large bowl whisk flour, baking powder and salt. In a mixing bowl whip eggs on medium until they foam (ideally use stand mixer). 
  • Add sugar then mix on high for about 3 minutes until fluffy and a light yellow. On medium speed, slowly add olive oils and mix for one minute. Do not over mix. 
  • Reduce speed to low, then add half of dry mixture and mix for about 1 minute before adding milk, mixing briefly for about 30 seconds. Then add the rest of the dry mixture and incorporate well. 
  • Pour in pan and bake until the top is a golden brown, about 45 minutes. Test for doneness by poking a toothpick in the center. 
  • Cool then remove side of springform and leave to cool for an additional 2 hours on a wire rack. Generously sprinkle with icing sugar. 
  • Serve plain or with your favorite berries.