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Homemade Mother's Day Gift - Infused oils

Posted on March 10 2015

Thank you so much to Ashley from Mini's Bakery for creating these amazing infused oils - perfect for a Mother Day's present. Over to Ashley to tell you more......

Mother's Day is always a special time of the year. It's a chance to dedicate some of your time just for your Mum (or indeed mother figure!) So what better than to give her a gift that she can use long after Mother's Day and remember you by every time she uses it. Infused oils are super, they are cost effective, useful and easy to make. If you're a Dad making these for your wife, get the kids involved, it's super fun and a great way for them to feel like they've made something special for Mummy!

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HOMEMADE MOTHERS DAY GIFT - Infused oils

INGREDIENTS
Basil & Lemon-Infused Olive Oil
  • 1 lemon
  • 15 - 20 basil leaves
  • 250ml olive oil
  • 250ml glass bottle with cork
Rosemary-Infused Olive Oil
  • 3-4 sprigs rosemary
  • 250ml olive oil
  • 250ml glass bottle with cork
Chili-Infused Rapeseed Oil
  • 1 red chilli
  • 1 to 2 tbsp, dried chilli flakes (Optional)
  • 250ml rapeseed oil
  • 250ml glass bottle with cork
Garlic-Infused Rapeseed Oil
  • 4-6 peeled garlic cloves 
  • Juice from ¼ lime
  • 250ml rapeseed oil
  • 250ml glass bottle with cork
 
 
DIRECTIONS
To make the lemon-infused olive oil:
  1. Using a vegetable peeler or paring knife, carefully strip one lemon of its zest. Try to keep each strip long and wide, and avoid getting any of the bitter white pith underneath. Stuff zest strips into your bottle. Set aside.
  2. Wash the basil leaves thoroughly with cold water, pat dry with kitchen towel and stuff into bottle, along with the lemon zest. 
  3. Carefully pour the olive oil into your bottle over the strips of lemon zest and basil. Don't overfill.
  4. Cork the bottle and shake gently. Store in the refrigerator.
  5. Serve drizzled over salads, or to season chicken, also ideal for everyday cooking. (Use and/or throw out within 10-14 days.)
To make the rosemary-infused olive oil:
  1. Stuff rosemary sprigs into your glass bottle. Set aside.
  2. Carefully pour oil into the bottle over rosemary. Don't overfill.
  3. Cork the bottle and store in the refrigerator.
  4. Serve with bread, drizzled over salads, or in everyday cooking. Delicious with lamb based dishes. (Use and/or throw out within 10-14 days.)
To make the chilli-infused rapeseed oil:
  1. Wash fresh chillies and dry with kitchen towel. Slice the chillies in to large pieces, do not discard the seeds.
  2. Put chillies into your glass bottle. 
  3. Carefully pour oil into the bottle over the chillies. Don't overfill.
  4. Sprinkle in extra dried chilli flakes for an extra kick. Cork the bottle and store in the refrigerator.
  5. Serve with bread, drizzled over salads, or in everyday cooking.
To make the garlic-infused rapeseed oil:
  1. Put the cloves in a bowl with the lime juice. Stir and let sit for 15 minutes.
  2. Gently bruise the garlic cloves in a pestle and mortar. 
  3. Place all garlic cloves into glass bottle and pour enough rapeseed oil over the garlic so that the cloves are completely immersed.
  4. Drizzle over toast to make garlic bread or use in everyday day cooking.
 
Wrap bottles in tissue paper and tie off with ribbon to make a set of delicious gifts for mum this year. 

About Ashley: 

Mini's Bakery was founded from a simple hobby. Saturday mornings were spent covered in flour with the oven on full blast. Since 2013, we decided to make our hobby a career, moved from London to Berkshire and haven't looked back since. 

We specialise in creating bespoke cakes and treats, where decoration is the focus, we also pride ourselves on our afternoon tea service and are a popular choice for wedding favours, brand promotion and events.

www.minisbakery.co.uk

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