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brassola - pure kernel, pure taste
brassola kernel oils

Our culinary “Zeitgeist”

Recipes are every chef's prime ingredient. And prime ingredients set the tone and flavor of any recipe. Enjoy your culinary creations.
Pumpkin Soup with Coconut [ ]
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INGREDIENTS:
• 26 oz canned or fresh pumpkin (pureed)
• 1 small onion
• 1 clove of garlic
• 1/4 cup coconut flakes
• 4 tbsp Brassola Canola Kernel Oil
• 2 1/2 cups of vegetable stock
• 3/4 cup heavy cream
• Salt to taste
• ginger to taste
• curry to taste
• 1 teaspoon sugar
• 3.5 oz sour cream
• parsley for garnish

PREPARATION:
Press garlic and sauté in Brassola Canola Kernel Oil for 2-3 minutes. Add pumpkin, coconut flakes and vegetable stock and simmer for an additional 10 minutes. Using blender or stick blender, puree the soup to reach desired consistency. Add cream and season with salt, ginger, curry and sugar. Simmer for another 10 minutes, adding spices as necessary. Serve with a dollop of sour cream and garnish with parsley flakes.
On left click the recipe will open in a new printable window.
Right click and save the PDF file to download the recipe.
Ravigote Sauce [ ]
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INGREDIENTS:
• parsley
• chervil
• tarragon
• 1 clove of garlic
• 1 medium onion
• 1 tsp salt
• 1 pinch black pepper
• 1 tsp mustard
• 4 tsp white wine vinegar
• 1/4 cup Brassola Canola Kernel Oil

PREPARATION:
Rinse and drain the parsley, chervil and tarragon sprigs. Chop finely and set aside. Press garlic clove and finely dice onion. Place all ingredients except oil in a bowl and stir until combined. Slowly pour in Brassola Canola Kernel Oil while whisking vigorously to create an emulsion.
On left click the recipe will open in a new printable window.
Right click and save the PDF file to download the recipe.
Herb Sauce [ ]
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INGREDIENTS:
• chives
• parsley
• watercress
• 1 clove of garlic
• 1 onion
• 1/4 cup white balsamic vinegar
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 3/4 cup Brassola Canola Kernel Oil

PREPARATION:
Rinse the herbs with cold water and drain well. Cut chives into rings and finely chop parsley and watercress. Remove garlic clove and press. Peel the onion and cut into rings. In a separate bowl add vinegar, salt, and pepper. Slowly pour in Brassola Canola Kernel Oil while whisking vigorously to create an emulsion. Combine all ingredients.
On left click the recipe will open in a new printable window.
Right click and save the PDF file to download the recipe.
Raspberry Vinegar Sauce [ ]
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INGREDIENTS:
• 2/3 cup fresh raspberries
• 1/4 cup white wine vinegar
• 1 teaspoon sugar
• 1 pinch of white pepper
• 1 pinch of salt
• 1/3 cup Brassola Canola Kernel Oil

PREPARATION:
Crush the half of the raspberries with a fork and add vinegar, sugar, salt and pepper. Stir to combine. Slowly pour in Brassola Canola Kernel Oil while whisking vigorously to create an emulsion. Add remaining raspberries and serve.
On left click the recipe will open in a new printable window.
Right click and save the PDF file to download the recipe.
Bruschetta with Feta [ ]
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INGREDIENTS:
• pita bread (about 125g)
• 1 clove of garlic
• 2 tablespoons Brassola Canola Kernel Oil
• 3.5 oz Feta
• 12 olives with pits removed
• 1/2 red bell pepper
• salt
• pepper
• 3-4 basil twigs

PREPARATION:
Cut pita bread into slices and toast in a preheated oven at 375°F for 1-2 minutes or until golden brown. Peel the garlic clove, rub the bread with it and drizzle with 2 tablespoons of Brassola Canola Kernel Oil. Finely crumble the Feta and slice olives into quarters. Clean peppers and dice. Mix the Feta with the olives and peppers and season with salt, pepper and basil. Spread the mixture on the bread slices and serve immediately.
On left click the recipe will open in a new printable window.
Right click and save the PDF file to download the recipe.
Bruschetta with Herbs [ ]
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INGREDIENTS:
• 1 ciabatta roll
• 5 tbsp Brassola Lemon-Thyme Canola Kernel Oil
• 1 shallot
• 2 cloves of garlic
• 1 bunch of mixed herbs (thyme, marjoram, basil, parsley)
• 2 oz grated hard cheese (such as pecorino)
• salt
• pepper

PREPARATION:
Cut the ciabatta in half lengthwise and then divide the halves again. Drizzle bread using 2 tablespoons of Brassola Canola Kernel Oil and toast in a preheated oven at 375°F for 2-3 minutes. Dice the shallot and garlic. Rinse, drain and finely chop the herbs. Combine all remaining ingredients and toss with the remaining Brassola Canola Kernel Oil. Top bread with herb mixture and grated cheese. Season with salt and pepper and bake for an additional 4-5 minutes at 375°F.
On left click the recipe will open in a new printable window.
Right click and save the PDF file to download the recipe.
Buttermilk Wrap with Salad [ ]
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INGREDIENTS:
For the wraps:
• 1 cup flour
• 1 pinch of baking soda
• 1 cup buttermilk
• 2 tbsp Brassola Butter Flavor Canola Kernel Oil
• 2 large eggs
• white pepper
• 1 pinch of salt
• 4 tbsp Brassola Canola Kernel Oil

For the filling:
• 1/2 head of lettuce
• 4 tomatoes
• 2 small onions
• 3.5 oz crumbled Feta
• 3.5 oz sprouts
• 2 tablespoons Brassola Canola Kernel Oil
• 1 tablespoon wine vinegar

PREPARATION:
Stir the flour, baking powder, buttermilk, Brassola Butter Flavor Canola Kernel Oil and egg mix to make a smooth dough. Lightly dust with salt and pepper and allow to rise for about 20 minutes. While the dough rises cut the lettuce into bite sized strips and chop up the tomatoes and onions. In a medium sized pan heat the Brassola Kernel Canola Oil. Divide the bread dough into 4 equal sized pieces and roll out flat. Cook bread wraps until light brown on both sides. Top with lettuce, tomato, onions, feta, sprouts and drizzle remaining Brassola Kernel Canola Oil and wine vinegar.
On left click the recipe will open in a new printable window.
Right click and save the PDF file to download the recipe.
Basil Pesto [ ]
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INGREDIENTS:
• 2 bunches of basil
• 3.5 oz pine nuts
• 4 cloves of garlic
• 3.5 oz grated parmesan cheese
• 1/2 cup Brassola Canola Kernel Oil
• salt
• pepper

PREPARATION:
Wash the basil, drain well and pluck off the leaves. Roast the pine nuts in a pan over medium heat until lightly browned. Place garlic, basil, and pine nuts in blender and blend well. Add parmesan cheese and stir in Brassola Canola Kernel Oil. Season with salt and pepper to taste.
On left click the recipe will open in a new printable window.
Right click and save the PDF file to download the recipe.
Fried Potatoes with Bacon [ ]
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INGREDIENTS:
• 2 lbs potatoes
• 1 teaspoon salt
• 2 onions
• 1/2 clove of garlic
• 1/3 lb lean bacon
• 1/3 cup Brassola High Oleic Canola Kernel Oil (High Heat)
• 1/2 bunch parsley

PREPARATION:
Peel potatoes, cut into thin slices and salt generously. Peel the onions and cut into strips, finely chop the garlic clove, and cut the bacon into small pieces. Add onions, bacon, garlic, and potatoes to medium pan and fry using Brassola High Oleic Canola Kernel Oil. Toss frequently until potatoes are golden brown. Garnish with chopped parsley.
On left click the recipe will open in a new printable window.
Right click and save the PDF file to download the recipe.
Curry Risotto with Chicken [ ]
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INGREDIENTS:
• 2 small onions
• 2 green onions
• 1 carrot
• 2/3 cup Brassola Canola Kernel Oil
• 1 cup risotto
• 16 oz vegetable stock
• 1-2 tbsp curry powder
• cumin
• cilantro
• 1 lb chicken breast
• 2 slices of pineapple

PREPARATION:
Peel the onions and chop finely, cut green onions into rings, and cut carrots into thin strips. Combine onion, green onions, and carrots in a medium pan and sauté with 6 tablespoons of Brassola Canola Kernel Oil until tender. Add risotto and continue cooking until translucent in the center. Stir in vegetable broth and season with curry, cumin, and cilantro to taste. Simmer an additional 15 minutes. While risotto is simmering, cut chicken into bite size pieces and pan fry in 4 tablespoons of Brassola Canola Kernel Oil until cooked all the way through. Add diced pineapple to chicken and heat until warm. Combine chicken and pineapple with risotto mixture and serve immediately.
On left click the recipe will open in a new printable window.
Right click and save the PDF file to download the recipe.
Marinated Chicken Breasts with Leeks and Baked Potatoes [ ]
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INGREDIENTS: (serves 4)
• 4 chicken breast fillets
• zest of one lemon
• 8 tablespoons Brassola Lemon-Thyme Canola Kernel Oil
• 2 tablespoons Brassola Canola Kernel Oil
• black pepper
• 1 lb potatoes
• 1 leek
• 1 pinch of sugar
• 8 oz chicken stock
• 1 tablespoon fresh thyme

PREPARATION:
Wash chicken breasts and pat dry. Marinate the chicken breasts overnight with the lemon zest and 4 tablespoons Brassola Lemon-Thyme Canola Kernel Oil and chicken stock. After marinating, season chicken breasts with salt and pepper and sear each side in a pan over medium high heat until golden brown. Bake chicken breasts in preheated oven at 350°F for 12-15 minutes. Remove from the oven, wrap in foil and let it rest.

Wash the potatoes, quarter them lengthwise and toss with 4 tablespoons Brassola Lemon-Thyme Canola Oil. Place on baking tray and season with salt, pepper, and thyme. Bake in the oven about 35 min at 350°F degrees until golden brown.

Wash, clean and dice the leek. Sauté in pan with 2 tablespoons Brassola Canola Kernel Oil and season with salt and a pinch of sugar. Boil remaining marinade until reduced by about 2/3. Plate chicken breasts and cover with leek sauce.
On left click the recipe will open in a new printable window.
Right click and save the PDF file to download the recipe.

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