Tuesday, April 28, 2015

Swap Butter For Olive Oil: Healthier and Fewer Calories

Take a peak into any of your parents’ or grandparents’ classic cookbooks from the 1960’s or 1970’s. This is when French cuisine ruled the world, and every recipe always included loads of butter. For decades, few cooks dared to imagine replacing butter with a healthier option.

Now we know that while butter is rich in saturated fat, olive oil is packed with monounsaturated fatty acids, which our body finds easier to ingest. In addition, extra-virgin olive oil also contains polyphenols, along with other positive qualities, such as boosting circulation and helping the intestines.
Conversion Chart
Conversion Chart

We’ve revamped a few classic recipes by replacing traditional butter with healthier option of olive oil. Bear in mind, though, that you should replace 1 part butter with ¾ part of olive oil.

Sponge Cake: We can make this popular cake far healthier if we use olive oil. It’s just as spongy as with butter and we can also use olive oil to grease the tin to stop the cake mixture sticking.

Risotto: Although Italians aren’t fond of tinkering with their classic recipes, there’s no denying that more and more of them are now swapping butter for olive oil when making risotto. Not only is it a healthier option, but we can also more than make up for the missing butter by adding a little Parmesan cheese at the end.

Ham-and-cheese toasted sandwich: After a childhood spent spreading butter on rounds of sliced bread, there comes a moment in life when we discover we can achieve the same effect with olive oil. Try it: brush a little olive oil onto two slices of bread to make a ham-and-cheese toasted sandwich: it will come out of the panini press cooked to perfection.

Soups and purees: It can be quite a shock to come across a recipe for a soup or puree that uses butter. We say use olive oil instead! Olive oil is a lighter, more nutritious option that provides all the fat the dish needs.

Bread or pizza dough: In this case, olive oil isn’t only great for creating a lighter dish; it also helps avoid our bread or pizza turning into a cake!

White sauce: Although some people would be horrified at the thought of messing with a classic French recipe, this healthier version works perfectly well. It may be darker in color and slightly stronger in flavor, but some cooks see that as more of a plus than a problem!

Toast at breakfast: All the wonders of olive oil we’ve seen so far apply just as well at breakfast, so why not try swapping toast with butter and jam for toast with olive oil and salt? Let’s not be under any illusions: the result is completely different. But toast with olive oil, salt and tomato or cured ham is a great way to start the day.


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