Professional Documents
Culture Documents
Fuji 47.
Beer 35.
Apricot 43.
Tomato 19. Cornstarch 67.
Cherry 39. Potato 63.
Muffin
80 g Chestnut flour , 80 g wheat flour , 1/2 tsp baking powder , 120 g coar-
sely chopped walnuts , 1 apple , 1 beaten egg, 150 ml milk concentrate , 150 ml
water, 2 tbsp virgin plum oil
Preheat the oven to 180°C. Peel off the apple and slice it
into small cubes.
Mix chestnut flour and baking powder in a large mixing
bowl. Add the chopped walnuts and the apple cubes with
the flour mixture.
Mix together egg, milk and water. Add virgin plum oil. Add to
flour , walnut, apple mixture and stir until blended.
Pour into greased muffin moulds and bake for 30 minutes.
Royal gala apple tart
4 parts
400 g de pastry paste, 400 g Royal Gala apples, 50 g butter, 4 balls vanilla
ice cream, virgin plum oil , cinnamon
Make 4 rounds (15 cm diameter) with the pastry. Peel and
cut apples into slices: Place the apples on each tart
shell, leaving a small lip around.
Brush the peeled apples with melted butter. Put a pinch
of cinnamon.
Bake at 210 °C for 10 to 12 minutes.
Place each tart on a plate, add a scoop of vanilla ice
cream in the centre and 4 to 6 drops of plum oil on the
ice cream. Enjoy
Pumpkin tart
4 parts
1 pastry roll, 800 g of peeled pumpkin, 30g of grated parmesan, 1 tbsp fresh
thyme leaves, 1 white egg, 1 tbsp of virgin plum oil.
Place the dough in its paper in a 22 cm diameter mould.
Cover with a second sheet of paper, then with 1 layer of
dried vegetables well up against the edges. Prick the dough
through the paper. Place for at least 10 minutes in the re-
frigerator meanwhile, preheat the oven to 180 ° C (th. 4).
Bake for 10 minutes. Remove vegetables and paper, gene-
rously brush the bottom the tart with white egg, bake
again for 3 min. Peel the pumpkin and cut it into small
cubes. Put them in a large saucepan with 2 dl water. Salt.
Cook for 10 minutes. When the cubes are tender, remove
the lid and leave to cook until the water evaporate. When
the dice begins to undo, remove from heat. Leave to cool.
Add Parmesan , 1 / 4 of the thyme leaves and pepper well
with black pepper mill. Sow the rest of the thyme over
crust. Spread the pumpkin. Bake 5 min. Remove from oven,
wait 2-3 minutes, gently brush with plum oil. Enjoy.
Pear cake
6 serves
8 small Alexandrine pears, 150g flour, 100g sugar, 2 eggs, 10 cl of milk, 3
tbsp of plum oil, 2 tsp of baking powder, salt
In a bowl, put together eggs, sugar and a pinch of salt.
Mix until the paste makes a "ribbon".
Stir in flour, baking powder, mix with milk and plum oil.
Grease and flour a baking pan. Pour half of the preparation.
Place pears, peeled and chopped.
Cover with the remaining paste.
Bake in oven thermostat 8 for 40 min.
Leave to cool and turn out the cake.
Peppers stuffed with plum oil
flavoured rice
Serves 8
1 kg of red peppers (medium size) 1 / 2 kg onion, 500 grams of rice
1 cup olive oil, 1 tsp cinnamon, 1 tsp spice, 1 tsp dried mint, 1 tsp concentrated
tomato, 1 tsp sugar, salt, 1 tbsp pine nuts, 1 tbsp raisins
Chop onions and fry in 1 / 2 cup of oil with pine nuts.
When the pine nuts turn golden, add the washed and drai-
ned rice.
Add spices, mint, tomato concentrate, sugar and salt. Stir
over low heat until the rice becomes transparent.
Add a glass of water, cover and simmer for ten minutes.
Turn off heat and let the rice swell further 5-7 minutes
and perfume with plum oil.
Wash peppers, cut the caps and remove the seeds. Stuff
them with rice, put a slice of tomato on top and arrange
the peppers upright in a dish on top.
Pour the equivalent of a glass of water.
Bring to a boil, reduce heat and cook for 20 to 25 mi-
nutes. You should lways make sure that some water re-
mains at the bottom.
Serve warm or cold.
Mirabelle plums souffle cake
4 big size red sweet peppers, 1 red tomato , 1 eggplant , 1 cup of plum oil ,
30 ml muscatel wine , 4 bunches of parsley, 2 garlic cloves, salt , white
grounded pepper
Steam the bell pepper and eggplant (do not peel) for 20 mi-
nutes.
Wash the tomato and steam it until its skin peels off.
Remove the skin, the juice inside tomato and tomato
seeds. Steam garlic cloves for 1 minute.
Peel the eggplant and the bell pepper. Remove white fila-
ments inside the bell pepper. Put both the eggplant and the
bell pepper in a bowl and mix with a blender until the paste
becomes homogeneous and creamy. Add plum oil spoon by
spoon and beat until you obtain an emulsion.
Add muscatel wine, garlic and finely cut parsley. Firmly
beat for one minute.Cut tomato into tiny squares and add
them to the bell pepper purée.
Put the purée in a bowl. Cover with a transparent foiler
and put into the fridge for a minimum of 12 hours.
Serve fresh in soup plates.
Salad of tomatoes and strawberries
Basil, virgin plum oil and balsamic vinegar
4 serves
8 tomatoes, 16 strawberries, 8 tbsp of virgin plum oil , 2 tbsp of balsamic
vinegar, 16 fresh basil leaves, salt
Clean tomatoes and strawberries in fresh water.
300 g round rice, 2 litres of whole milk, 3 tbsp cornstarch, 200 g sugar, 6
tsp plum oil
The day before: in a large bowl, soak the rice in 5 dl milk.
Cover with plastic wrap and refrigerate overnight.
The next day, drain the rice and preserve the milk. In a
large saucepan, add the preserved milk to the remaining
milk. Bring to a boil and stir so that starch does not
stick to the bottom of the pan.
Add drained rice, not rinsed. Wait until the boil resumes,
then reduce heat to low. Continue cooking 15 minutes,
often stirring.
Stir in sugar and mix. Add cornstarch previously dissolved
in a little water. Turn until the milk thickens. Remove
from heat, and pour plum oil. Stir well. Transfer the rice
pudding into a serving dish of your choice.
Cover with a thin plastic film and leave to cool. Decorate
with almonds and red berries.
Caramel Bonbon
125 g coffee powder (Espresso), 500 ml boiled Mineral water, 1000 g brown
sugar powder , some plum oil , 125 g roasted peanuts
Pour the coffee powder in hot mineral water until it
boils. Remove from the fire and leave to rest a few mi-
nutes. Simmer.
Put sugar in a big saucepan and pour over the expresso
mixture. Cook over low heat until the sugar is dissolved
and the mixture becomes thick and syrupy.
Oil a ceramic plate with plum oil and pour the caramel in-
side. Leave to rest until it is cool enough to handle but
still malleable. Divide the caramel with an oiled (Plum oil)
knife.
Green olive paste
400 g green olives pitted, 25 g mushrooms, 4 tbsp plum oil, 1/2 confit
lemon, bread slices.
Rinse mushrooms and soak them in cold water for at
least 1 hour. Slice confit lemon in small squares.
Puré the mushrooms, olives and confit lemon in a mixer.
Gradually add plum oil until the paste becomes consis-
tent. Put the paste in a closed box and keep it in the
fridge for one hour.
Spread on sliced toasted bread. You can also eat the green
olive paste with a potato salad.
Cauliflower cream
Serves : 4
60 minutes + maceration
1 broccoli + broccoli baby leaves , 2 diced potatoes , 1 onion , 2 dl of liquid
cream , 1 garlic clove , 2 tbsp Plum oil , Pepper , Salt
Wash the broccoli and cut it into pieces. Keep one branch
for the decoration. Peel and dice onion and garlic clove.
Fry lightly the onion to low fire for 5 minutes with two
spoonfuls of butter.
Add minced garlic and onion and cook 2 minutes . Add
broccoli and diced potatoes. Add 1 litre of water. Salt.
Cook for 35 minutes. Mix in a blender until it is creamy.
Add liquid cream. Season to fit your taste and boil 5 mi-
nutes maximum.
Cook the broccoli baby leaves in boiling water for 8 mi-
nutes. Remove and reserve.
Perfume your cream while it is still hot with two tbsp
of plum oil. Decorate with the broccoli baby leaves.
Asparagus soup
French Bread (leftover), one large white onion with its greenery; one shallot;
one flat bunch of parsley; one chive bouquet; three basil branches; six
hard-boiled eggs; one tbsp plum oil; one tbsp water; salt; one tbsp ground
pepper
Soak the bread in water; Peel and chop finely onion and
shallot; Chop coarsely green of onion. Thin out the
leaves of the basil and parsley and keep some leaves to de-
corate eggs.
Chop chive. Dry the bread carefully and put it in a blender
with the onion, the shallot, the parsley, the basil and the
chive. Add salt and pepper. Blend with the machine. Add
plum oil and one tbsp of water. Mix again.
Napper on hard-boiled eggs.
Plum oil pancake
250 g flour, 4 Eggs, 3 Tbsp virgin plum oil, 1/4 L beer , 1/4 L water , salt ,
3 Tbsp Brandy , vanilla flavoured sugar
Mix flour, eggs, beer, water and salt in a big bowl. Leave to
rest for two hours at ambient temperature.
Add 3 Tbsp of water in the paste and bake your pancakes
in a buttered fry pan.
When a pancake is ready, brush its surface with some vir-
gin plum oil while it is still hot and immediately sprinkle
with vanilla flavoured sugar.
Cherry soup
1 pineapple, 3 apples, lemon juice, 150 g flour, 150 g sugar cane, 20 g almond
powder , 60 g margarin or cooking butter , 1 tbsp virgin plum oil
Slice the fruits in cubes and put them in an oven plate.
Sprinkle with lemon juice. Preheat your oven to 200°C Mix
up flour, sugar, and almond powder into sand. Add marga-
rine and plum oil, mix with fingers , sprinkle on fruits and
heat in oven for 30 min.
Apple juice vinaigrette
3 egg yolks, 25 cl fresh cream , a dash of virgin plum oil , a pinch of finely
ground tonka bean
Beat eggs and sugar. Add cold fresh cream and put them
in a saucepan. Slowly heat until your mixture reaches 85°.
Then add virgin plum oil drip by drip until you achieve a ba-
lanced taste.
Add a pinch of tonka bean to support the almondy, bitter
almond like notes of virgin plum oil.
Pour into two glasses.
Wait one hour before putting them in the fridge.
Leave to cool 45 minutes...
Trout filet marinated in virgin
plum oil and saffron
1 Trout, Olive Oil, Saffron, Virgin plum oil, Bacon, Beets, Endive, Balsamic Vinegar
Fillet the trout and take out its skin. In a bowl, mix virgin
plum oil and saffron. Dive the trout entirely in the bowl
and marinate overnight in the fridge.
Remove the trout from marinade and “dry” it for 3 hours
on a grill. Using the marinade, coat both sides of the
trout skin with a brush.
Slowly melt the fat of the skin (located between the
flesh and the skin) in a fry pan until crispy, tasty and
slightly bitter. Give it the form of a sail boat.
Prepare a salad with bacon, beets endive and balsamic vine-
gar.
Fry both sides of the trout fillets until they turn orange
and lay them on a bed of vegetables.
Garnish with the sail boat.
Sour cherry ice cream
About 1 quart (1 liter) 1 cup (250 ml) whole milk , 2/3 cup (130g) sugar , big
pinch of salt , 2 cups (500 ml) heavy cream , 5 large egg yolks , 6 tbsp
(90g) plum oil , 1/4 cup (30g) dried sour cherries, chopped , 2 tablespoons
eau-de-vie, or another liquor
Heat the milk in a medium-size saucepan with the sugar and
salt. While that's heating, pour the cream into a metal bowl and
set that bowl into a larger bowl with some ice, creating an ice
bath. Set a mesh strainer over the top of the empty bowl.
Whisk the yolks in a small bowl and gradually pour some of the
warm milk mixture over the yolks, whisking constantly. Scrape
the warmed yolks back into the saucepan and cook the custard
using a heatproof utensil, stirring constantly (scraping the bot-
tom as you stir) until the mixture thickens (71-77C).
Pour the custard through the strainer into the heavy cream set
over the ice bath, then stir frequently until the mixture is coo-
led down. Refrigerate at least 8 hours or until thoroughly chil-
led. Soak the sour cherries in the eau-de-vie, cover, and let them
stand overnight, stirring occasionally. Whisk the oil into the ice
cream custard then freeze the mixture in your ice cream maker
according to the manufacturer's instructions.
Drain any liquid off from the cherries and when you remove the
ice cream
Duck filet marinated in plum oil
4 Serves:
16 duck filet denervated, 80 g of foie gras, 16 mi-cuit prunes pitted, ripe figs,
1 tablespoon prune cream, 10 cl virgin plum oil.
lettuce leaves, 2 raw endives, salt, cherry tomatoes
Cut the fillets into thin slices in the longitudinal direc-
tion. Marinate the fillets with the mixture made with plum
oil, prune cream and salt 4 hours before dinner. Once they
are ready , slightly cut the figs and stuff the mi-cuit
prunes with foie gras. Arrange the duck filet, the figs and
mi-cuit prunes in a baking dish. Brush with the plum oil
marinade and bake 10 min at 160 °.
Presentation idea : 4 individual plates.
Form a "nest" of lettuce leaves and endives. Put a roasted
fig in the centre and mix around the filets and mi-cuit
prunes stuffed with foie gras.
Use the remaining marinade as a seasoning. Filter and rec-
tify to fit your taste.
Garnish with cherry tomatoes.
Optional: add diced nuts roasted in plum oil
Marble cake with white chocolate
and pistachio paste
Arctic char: 250 g fillet (alternatively you can use tuna, swordfish or sal-
mon), Maldon sea salt, black ground pepper, 1 lemon, 1 tsp of plum kernel oil, 1
/ 2 vol fresh herbs of choice (chopped)
Risotto : 180 g black rice (wild rice), 1 tbsp grape seed oil, 50 g carrot cubes,
50 g parsley root cubes, 550 ml chicken stock , salt, black pepper, ground
pepper, Espelette pepper, 1 / 2 lemon, 30 g Parmesan reggiano cheese (grated)
Preparation: Cut the char into very thin slices. Marinate
them briefly with Maldon sea salt, pepper, lemon juice,
plum kernel oil and the herbs.
Slightly sweat the risotto rice in a small amount of grape-
seed oil until it smells nutty. Pour in the chicken stock.
When the rice becomes soft, add the rest spoon after
spoon so the rice can absorb it all. Conclude with the
seasoning (salt, pepper, Espelette pepper) and lime juice and
stir the Parmesan cheese underneath.
4 serves
250 g white leeks, 250 g potatoes , 50 g butter , 1,5 l water , Salt and pepper
20 cl whipping cream , Virgin plum oil , 12 Shrimps , 1 tbsp olive oil , 1 garlic
clove , 1 tomato , basil leaves
Finely chop white leeks and potatoes into pieces; Pan fry the
white leeks with butter and make sure they do not brown.
Add potatoes, water, salt and pepper and cook for 20 mi-
nutes.Cut tomatoes in half. Gently squeeze tomato halves to
release the seeds and juices and slice them into cubes. Peel
off shrimps and leave their tail end intact. Chop garlic gloves
and basil leaves. Puree leeks and potatoes (with the soup) in a
blender and pass the mixture through a sieve or fine colander.
Leave to cool in the fridge. Once the soup is cold, add whip-
ping cream, some drops of virgin plum oil and mix.Add 1 Tsp of
olive oil in a fry pan and heat. Salt and pepper each side of
your shrimps and fry them a few seconds. Add the chopped
garlic, the tomato cubes and the finely cut basil leaves. Mix
thoroughly. You are done.
Presentation idea : On each soup plate, first pour the vichys-
soise , add 3 to 4 shrimps on top of it and decorate with the
tomato mixture.
Rock Lobster Salad
1 liter of milk, 3 eggs, 175 g sugar, 40 g of cornstarch, 3 tbsp plum oil, 4 tsp
cocoa powder 50 g black chocolate
Bring to boil milk in a saucepan with half the sugar. Let
boil for 1 minute, remove from heat and cover.
Blanche egg yolks with the remaining sugar. Add the corn-
starch and beat until the mixture becomes homogeneous.
Pour the mixture into the warm milk and mix well.
Put back the pan over the fire and cook on low heat, stir-
ring with a wooden spoon for 8 minutes or until the
cream thickens. Add virgin plum oil and vigorously mix.
Remove from heat and divide the mixture into two equal
parts. Add cocoa powder in one part and mix. Pour the
creams into individual glasses and form layers alternating
the cocoa powder cream with the plain cream. Leave to
cold.
For chocolate chips: Melt chocolate in a bain marie or
microwave and spread it over a cold surface. Allow to
cool slightly and scrape the chocolate with a spatula.
Yoghurt cake
6 serves
1 plain yogurt, 2 jars of flour, 2 jars of cornstarch, 2 jars of powdered
sugar, 3 eggs, 1 packet of yeast, 2 apples, cut into large cubes
Empty a jar of yogurt in a bowl, wash and wipe. Add flour,
cornstarch, sugar and oil.
Mix and then add the beaten eggs, the yeast and apples.
Pour the paste into a greased pan (22 cm diameter).
4 serves
For the sabayon cream : 90 g egg yolk (6 yolks) , 150 g sugar , 50 ml water ,
1 tbsp virgin plum oil
For the baby carrots : 500 ml water, 250 g sugar , 10-15 carrots
Peel the carrots and keep them full. Give their edge a
round shape. Heat water and sugar and when the mix-
ture boils, plunge the carrots (not the branches) inside
for 20 seconds. After blanching, cool them in cold
water and reserve.
For the sabayon cream :
Put the water to boil in a saucepan and remove from
heat when water starts boiling. Put all the ingredients
in a bowl and stir them vigorously. When the mixture
becomes dense, put the bowl in the saucepan over hot
water and continue to mount until it becomes foamy
(4-5 minutes). Remove from heat. Reserve
Serving suggestion : Put your sabayon cream in a deep
bowl and insert your gratinated carrots in the cream
White chocolate soup with figs
4 serves
50 g of chopped white chocolate, 250 ml milk, 3 egg yolks, 25 g sugar, 8
figs, 50 g of black chocolate chopped , 2 tbsp virgin plum oil
Boil milk in a saucepan. Meanwhile in a bowl, whisk the
yolks with the sugar and plum oil. Remove the milk, pour
over the yolks. Cook the mixture for 2 minutes, stirring
constantly.
Remove from heat, add white chocolate and stir until it
melts. Then, stop and introduce while warm in the fridge
(1 / 2 hour minimum).
Wash dried figs, and cut them into quarters.
Serve the soup in white chocolate soup plates, add two
pieces of fruit on each.
Melt the black chocolate in bain marie.
Cut a piece of baking paper in a large triangle-shape and
form a cone. Fold the edges, close the opening and fill
with black melted chocolate. Cut the tip with scissors
and garnish the soup with thin dashes of melted black
chocolate.
Perles De Gascogne
3 place de l’Armée d’Afrique 31200 Toulouse
http://www.plumoil.com