Argan and Plum Hair Oil

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Hair oil recipe kindly provided by Laboratoire Centiflor.

Discover the recipe at www.huiles-et-sens.com.

A nourishing oil with a delicious fragrance of plums and ylang ylang essential oil, to be used as a mask treatment before shampooing. It strengthens the hair and makes it softer and easier to style. This treatment is suitable for all hair types, for dry and damaged hair.

INGREDIENTS FOR 200 g OF HAIR OIL

Step 1


Step 2

MATERIALS

PREPARATION

  1. Measure into a jug the Step 1 ingredients, in the order written above, and warm to 50°C, mixing with a spatula. Once the Mango Butter has melted completely, leave the jug to cool at room temperature.
  2. Measure and mix the Step 2 ingredients, then pour the mixture into the Step 1 jug.
  3. Mix well with a spatula and bottle your haircare oil for use.


  • Appearance: slightly cloudy oily liquid
  • Colour: yellow
  • Fragrance: floral and delicious with ylang ylang and plum oil

RECOMMENDATIONS FOR USE:

Gently soak the tips of your hair; if you have long hair and dry ends, use the product on all of the hair. Leave in for 1 to 3 hours before shampooing. Rinse well. Shake before use.

EXPIRY: 3 MONTHS

Should you notice any change in appearance or smell, cease using the product.

Best wishes for 2014

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Perles de Gascogne wishes you a very oily 2014!

Foot exfoliating treatment

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Recipe for exfoliator kindly provided by Laboratoire Centiflor.

Discover the recipe at www.huiles-et-sens.com.

Treat your feet to a relaxing complete exfoliation treatment:

The salt acts as an mechanical exfoliant to remove dead skin and calluses. The Inca Inchi oil helps to heal and repair the skin.

The Ghassoul works as a gentle cleanser and remineraliser. The combination of essential oils provide natural antiseptic (Lemon, Tea Tree) and improve circulation (Rosemary Cineole), giving you healthy and rested feet.

INGREDIENTS

FOR 25 g OF TREATMENT

MATERIALS

  • A container (do not use plastic or metal with Ghassoul)
  • One wooden spatula (do not use plastic or metal with Ghassoul)
  • Precision scales
  • 1 50 ml jar
  • Inca Inchi Oil
  • Organic lemon essential oil
  • Organic tea tree essential oil
  • Organic rosemary cineole essential oil
  • Vitamin E
  • Ghassoul
  • 50 ml jar
  • Precision scales

PREPARATION

  • Mix together the Inca Inchi oil, essential oils and the vitamin E.
  • Pour in the salt, mix well and then add the Ghassoul, creating a smooth mixture with a spatula.

RECOMMENDATIONS FOR USE

  • Use once a month
  • Apply to damp feet making slow circular movements, paying particular attention to rough areas and the nails.
  • Rinse well and dry with a clean towel.

Expiry: To be made just before use.

ADVICE

IMPORTANT – you must abide by the following rules whilst preparing your handmade cosmetics:

Personal Protection Materials (+)Hygiene Rules (+)Allergy risks (+)

Marzipan Epiphany cake with plum oil

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Recipe for marzipan epiphany cake enhanced with Perles de Gascogne plum oil

Ingredients (for 6 people) :

  • 2 puff pastry doughs
  • 140 g ground almonds
  • 100 g caster sugar
  • 2 eggs
  • 75 g softened butter
  • 1 egg yolk
  • 2 dessert spoons of plum oil
  • 1 broad bean

Preparation :

  1. Line a pie plate with one puff pastry and prick it with a fork.
  2. In a large bowl, mix the ground almonds, sugar, 2 egg yolks, softened butter and plum oil.
  3. Pour the mixture into the pie plate. Hide the broad bean in the mixture.
  4. Cover with the second puff pastry, pressing the edges together to make sure it stays shut.
  5. Using a sharp kitchen tool, draw a grid or personalised pattern on the pastry and baste with the egg yolk.
  6. Place in the oven at 200°C (thermostat 6-7) for 20 to 30 minutes, checking it regularly!

Warm cucumber and coconut velouté

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White porcelain plate with cucumber and coconut velouté and Perles de Gascogne Hazelnut Oil

Ingredients for 4 people:

  • 1 onion
  • 2 cucumbers
  • 1 bunch of coriander
  • 250 ml of coconut milk
  • Olive oil
  • Perles de Gascogne hazelnut oil
  • Espelette chili powder

Preparation :

  1. Lightly brown the chopped onions in 20 ml of olive oil.
  2. Add the 2 cucumbers (deseeded and chopped), the coconut milk and the coriander leaves (keep a few leaves to decorate).
  3. Add a generous pinch of salt and some pepper.
  4. Cook over a low heat and leave to boil for a couple of minutes.
  5. Liquidise well and chill.
  6. To serve, gently reheat (this velouté must be eaten warm).
  7. Pour into soup plates or bowls.
  8. Add a drizzle of hazelnut oil and a dusting of Espelette pigment.
  9. Decorate with a coriander leaf.

Recipe put together and kindly shared by our partner O-live : www.olive-net.be

“Dégustez” Events by Logis 47

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Perles de Gascogne is a partner in the “Dégustez” initiative, organised by the Logis hotel restaurant chain in the Lot-et-Garonne region, from 16 to 23 May 2014.

€15 discount*

From 16 to 23 May 2014, you can take advantage of a €15 discount on a minimum order of €50 in any of the Lot-et-Garonne region restaurants taking part in the event.

*Offer subject to conditions.

 

Logis 47 hotel restaurant chain

The Logis hotel restaurant chain in the Lot-et-Garonne region (47) is the first chain of voluntary independent hotel restaurateurs. The chain has over 2,600 establishments throughout Europe, renowned for their high quality and their values of tradition and sharing.

They all share the same idea of friendliness and hospitality, with a personalised welcome high quality services and valued local cuisine.

 

Perles de Gascogne, partner producer

The Perles de Gascogne company joined this initiative as a producer of natural, first cold press oils. We have been supplying hotel restaurateurs and head chefs for more than twelve years, both in France and abroad.

Our oils are renowned for their quality of flavour and for their nutraceutical and cosmetic qualities.

 

Go to the “Dégustez” initiative website

Download the discount voucher

Image of the Dègustez initiative organised by the Logis 47 hotel restaurant chain in the Lot et Garonne region, from 16 to 23 May 2014

 

 

 

 

Hemp oil vinaigrette

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Recipe by Chef Daniel Phelizot of Toque Baralbine.

 

Ingredients :

  • 1 dessert spoon of Perles de Gascogne Hemp Oil
  • 2 dessert spoons of olive oil
  • 1 dessert spoon of wholegrain mustard
  • 1 dessert spoon of balsamic vinegar

 

Preparation :

Mix together all the ingredients in a bowl or a vinegar maker. Pour over the salad just before eating.

 

Vegetable and crayfish tabbouleh

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Recipe by Chef Daniel Phelizot, of Toque Baralbine

 

Ingredients:

  • 1 bowl of bulgur wheat
  • 4 onions
  • 2 tomatoes
  • 1 yellow pepper
  • 1 cucumber
  • Juice of 2 lemons
  • 5 dessert spoons of olive oil
  • 2 dessert spoons of hemp oil
  • 1 dessert spoon of beetroot juice
  • salt, pepper, chopped parsley, chopped mint

 

Preparation:

  1. Soak the bulgur in a bowl of boiling water. Leave to swell for 10 minutes, separate out the grains and leave too cool.
  2. Finely dice the cucumber, yellow pepper and tomatoes. Thinly slice the onion and finely chop the parsley and mint. Mix all together in a salad bowl. Add the bulgur and mix again.
  3. To season, mix together the lemon juice, beetroot juice, olive oil and hemp oil. Pour over the tabbouleh and leave to refrigerate for 3 hours.
  4. Serve cold with crayfish.

Tasting event in Lauzerte (82)

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[vc_row][vc_column][vc_column_text]Join us on Friday 30 May 2014, from 6.30pm at Le Relais delicatessen.

Today, Philippe and Vanessa Rizzi, the new owners of Le Relais, hold the official opening of their delicatessen, in the heart of the village of Lauzerte in the Tarn-et-Garonne region.

They have invited producers to display their products and give tastings. Perles de Gascogne will be there to offer tastings of crepes flavoured with prune kernel oil.

Come and meet us from 6.30pm at no.2 Faubourg Dauriac, 82 110 Lauzerte.

Contact : Nathalie Barrère, tel: (0033) 06 74 36 57 20.

 

 

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