Oils

Here’s my selection:

Oils

Oils

  • Olive oil – a lot of people have taken to using olive oil for everything, including using it as a frying oil. I prefer to have a good quality (and therefore more expensive) extra virgin olive oil for drizzling and for in salads and then cook with vegetable oil.
  • Standard vegetable oil (often rapeseed oil in the UK) has less flavour than olive oil, so you’ll be able to taste the main ingredient of the dish better.
  • Cold pressed rapeseed oil, however, has a delicious flavour and is really tasty on salads.
  • Sprays – I also keep a sunflower oil spray in the cupboard for very low fat cooking.
  • Pumpkin and avocado oils are also really delicious on special salads (especially with either pumpkin seeds or avocado in them). Heat the oil until just warm to bring out the full flavour of your dressing.

Also see Butter and Margarine

 

 

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