Chocolate and hazelnut oil spread

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Ingredients for 10 people:

  • 100 g of cooking chocolate
  • 100 g of margarine
  • ½ can of condensed milk
  • ½ teaspoon of vanilla extract
  • 2 dessert spoons of Perles de Gascogne hazelnut oil

Preparation

  1. Melt the chocolate into the margarine and mix thoroughly.
  2. Add the condensed milk, vanilla extract and hazelnut oil and mix well.
  3. Put in a glass jam jar or similar and keep in the fridge.

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

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.