muffin pastel drawingEnglish cream

3 egg yolks, 250 ml of fresh cream, a dash of virgin plum oil , a pinch of finely ground Tonka beans

Beat eggs and sugar. Add cold fresh cream and put the mixture in a saucepan. Slowly heat until 85°. Add virgin plum oil drip by drip until you achieve a balanced taste.Add a pinch of Tonka bean to support the bitter almond notes of virgin plum oil. Pour into two glasses. Wait one hour before putting them into the fridge. Leave to cool 45 minutes.

apricot pastel drawingApricot gastrique dressing

300 g of quartered apricots, 100 g of seedless Muscat raisin, 60 g of acacia honey, 30 g of chopped shallots, 1 tablespoon of plum seed oil, 1 tablespoon of sweet vinegar, 2 tablespoons of orange juice, salt and freshly ground pepper. A bit of sweet vinegar

Brown the shallots in plum oil. Once golden, add honey and simmer. De-glaze with orange juice and vinegar. In a saucepan, lightly fry apricots and raisins with the reduction until syrupy. De-glaze with a bit of sweet vinegar. Add salt and pepper. Keep warm. You can serve the apricot gastrique sauce with foie- gras, or grilled meat.

apple pastel drawingApple tart

4 parts 400 g of pastry paste, 400 g of Royal Gala apples, 50 g of butter,4 vanilla ice cream balls,some virgin plum oil,cinnamon

Make 4 circles (15 cm diameter) with the pastry paste. Peel and cut the apples into slices: Place the apple slices on each tart shell, leaving a small lip around.Brush the peeled apples with melted butter. Sprinkle with 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. Sprinkle 4 to 6 drops of plum oil on each ice cream ball. Enjoy

muffin pastel drawingMuffin

80 g chestnut flour, 80 g wheat flour, 1/2 teaspoon of baking powder, 120 g of coarsely chopped walnuts, 1 apple, 1 beaten egg, 150 ml of milk concentrate, 150 ml of water, 2 tablespoons of 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 bowl. Add the chopped walnuts and the apple cubes to the flour mixture.Mix together egg, milk and water. Add virgin plum oil. Add to the flour mixture and stir until blended. Pour into greased muffin moulds and bake for 30 minutes.

muffin pastel drawingYoghurt cake

6 serves 1 plain yogurt, 2 jars of flour, 2 jars of cornstarch, 2 jars of powdered sugar, 3 eggs, 5 g of yeast, 2 apples cut into large cubes

Empty a jar of yogurt in a bowl, wash it and wipe it You will use it as a measuring tool for the rest of ingredients. Add flour, cornstarch, sugar and oil into the bowl. Mix and then add the beaten eggs, the yeast and the apple cubes.Pour the paste into a greased pan (22 cm diameter).Bake in preheated oven (170 ° C or Th. 5) for 45 minutes.Remove the cake from the mould while it is still warm, but wait until it is cold to cut it.

muffin pastel drawingPumpkin tart

1 ready made pie crust, 800g of peeled pumpkin, 30g of grated parmesan, 1 tablespoon of fresh thym leaves, 1 white egg, 1 tablespoon of virgin plum oil.
Place the pie crust and its greaseproof paper in a mould. Cover with another paper then with 1 layer of dried vegetables well up against the edges. Prick the dough through the paper. Cool for 10 minutes. Meanwhile, preheat the oven to 180°C (Th.4). Bake for 10 minutes. Remove the vegetables and paper, generously brush the bottom the tart with white egg. Bake again for 3 min. Peel the pumpkin and cut it into small cubes. Cook them in a large saucepan with 200 ml of salty water until tender. Leave to cool. Add Parmesan , 1/4 of the thyme leaves and black pepper. Sow the rest of the thyme over crust. Spread the pumpkin. Bake 5 min. Remove from oven, wait 2-3 minutes and gently brush with plum oil. Enjoy.

muffin pastel drawingApple juice vinaigrette

2 kg of apples, virgin plum oil, a pinch of salt

Wash your apples and wipe them. Use a fruit centrifuge to extract 600g of apple juice. Reduce the juice by boiling it lightly to 200 g. Leave to cold.Add virgin plum oil and vigorously beat.Add a Pinch of salt.Adjust ingredients (salt and virgin plum oil) if necessary for a light and fruity mixture.You can use the dressing with shrimps, fried fish, lobsters or with avocado.

muffin pastel drawingFragrant herbs sauce on boiled eggs

French bread (leftover), one large white onion with its greenery, one shallot, one bunch of parsley, one chive bouquet, three basil branches, six hard-boiled eggs, one tablespoon of plum oil, one tablespoon of water, salt, one tablespoon of ground pepper.

Soak the bread into the water. Peel and finely chop the onion and the shallot. Coarsely chop onion greenery. Thin out the basil and parsley leaves and keep some to decorate eggs.Chop the chive bouquet.Carefully dry the bread 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.

muffin pastel drawingCauliflower cream

1 cauliflower (around 1 kg), 300 g potatoes (Binje variety), 1.2 litre of water or vegetable stock, 2 leeks,1 tbsp of butter, sea salt, pepper, 2 tbsp of plum oil. Grated nutmeg, 1 tbsp of finely chopped parsley, 1 tbsp of finely snipped chives

Cut the cauliflower into small florets. Peel and dice potatoes. Bring the water or vegetable stock to the boil, salt it well. Cook the potatoes and cauliflower in the vegetable stock for 15 minutes.Meanwhile, trim the leeks and finely slice them. Melt the butter in a frying pan and gently cook the leeks until softened. Tip the leeks into the cauliflower and potato mixture and simmer for 5 minutes.Purée the soup in a blender.Simmer gently for 5 minutes. Add plum oil and nutmeg, stirring gently.Taste for salt and pepper, scatter with parsley and chives, and serve.

Strawberry pastel drawingBrocoli cream

1 brocoli + brocoli baby leaves , 2 diced potatoes, 1 onion, 20 ml of liquid cream, 1 garlic clove, 2 tbsp of plum oil , pepper , salt

Wash the brocoli and cut it into pieces. Keep one branch for the decoration. Peel and dice the onion and the garlic clove. Fry lightly the onion to low fire for 5 minutes with two spoonfuls of butter.
Add minced garlic to the onion and fry for 2 minutes. Add brocoli and diced potatoes and then 1 litre of water. Salt.Cook for 35 minutes.Mix in a blender until it becomes creamy. Add liquid cream. Season to fit your taste and boil 5 minutes maximum.Cook the brocoli baby leaves in boiling water for 8 minutes. Remove and reserve. Perfume your cream while it is still hot with two tbsp of plum oil. Decorate with the brocoli baby leaves.

char fishMarinated char

Arctic char: 250g fillet, sea salt, black pepper, 1 lemon, 1 teaspoon of plum oil, 1/2 volume of fresh herbs
Risotto : 180g wild rice, 1 tbsp grape seed oil, 50g carrot cubes, 50g parsley root cubes, 550ml chicken stock, salt, black pepper, Espelette pepper, 1/2 lemon, 30g Parmesan cheese (grated)

Cut the char into thin slices. Marinate briefly into sea salt, pepper, lemon juice, plum kernel oil and the herbs. Slightly sweat the risotto rice in grape seed oil until it smells nutty. Pour in the chicken stock. When rice becomes soft, add the rest spoon after spoon until completely absorbed. Add salt, black pepper, Espelette pepper and lime juice and stir the Parmesan cheese underneath.

Strawberry pastel drawingMarinated trout

1 trout, some olive oil, saffron, some virgin plum oil, bacon, endives, beets, vinegar

Fillet the trout and remove its skin. In a bowl, mix some virgin plum oil with saffron. Dive in the trout and marinate overnight in the fridge. Remove the trout and “dry” it for 3 hours on a grill. Use the marinade to coat both sides of the trout skin with a brush. Slowly melt the fat of the skin (between the flesh and the skin) in a fry pan until crispy, tasty and slightly bitter. Shape it like a sail boat. Prepare a salad with bacon, beets endive and vinegar. Fry both sides of the trout fillets until they turn orange and lay them on a bed of vegetables. Garnish with the fried fish skin.

mushroomsGreen olive paste

400g green olives pitted, 25g mushrooms, 4 tablespoons of plum oil, 1/2 confit lemon or lemon zest, bread slices.

Rinse mushrooms and soak them in cold water for at least 1 hour. Slice confit lemon in small squares.
Purée the mushrooms, olives and confit lemon in a mixer. Gradually add plum oil until the paste becomes consistent. Put the paste in a closed box and keep it in the fridge for one hour.
Spread the paste on sliced toasted bread. You can also eat the green olive paste with a potato salad.

cherry soupCherry soup

750g of stoned cherries, 40g of unsalted butter, 1 tea spoon of corn flour, 2 tablespoons of sugar, 750ml of water , 1/2 teaspoon of salt, 1 small cinnamon stick, 1 baguette and butter, 2 tablespoons of whipping cream, 4 teaspoons of plum oil

Melt the butter in a saucepan. Add cornflour and blend. Add water. Slowly whisk till all is well blended. Add cherries, cinnamon, sugar and salt.
Bring to the boil. Simmer for 20 minutes. Meanwhile prepare your almond cream by mixing 2 tablespoons of whipping cream with 4 teaspoons of plum oil.
Drizzle some plum oil flavoured cream over the soup and serve.

pear pastel drawingPear cake

6 serves: 8 small Alexandrine pears, 150g of flour, 100g of sugar, 2 eggs, 100 ml of milk, 3 tablespoons of plum oil, 2 teaspoons 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 and baking powder. Add milk and plum oil. Grease and flour a baking pan. Pour half of the paste. Place pears, peeled and chopped in circle. Cover with the remaining paste. Bake in oven (thermostat 8 / 240°C) for 40 min. Leave to cool and turn out the cake.

Strawberry pastel drawingTomato salad with strawberries

4 serves : 8 tomatoes, 16 strawberries, 8 tablespoons of virgin plum oil , 2 tablespoons of balsamic vinegar, 16 fresh basil leaves, salt.

Clean the tomatoes and the strawberries in fresh water.Remove the tomato peduncles and cut each tomato into 8 pieces. Proceed the same with the strawberries. Elaborate a dressing using virgin plum oil and balsamic vinegar.Flavour the tomatoes and the strawberries with the dressing. Add some salt and decorate with basil leaves.

milk bowlRiz au lait

300g of round rice, 2 litres of whole milk, 3 tablespoons of cornstarch, 200g of sugar, 6 teaspoons of plum oil

The day before: in a large bowl, soak the rice in 5 dl milk. Cover with plastic wrap and refrigerate overnight. Next day, drain the rice and preserve the milk. 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 the drained rice. Wait until the boil resumes then reduce heat to low and cook for 15 minutes. Stir in sugar and mix. Add cornstarch dissolved in some water. Stir until the milk thickens. Remove from heat and pour virgin plum oil. Stir well. Transfer into a serving dish. Cover with a thin plastic film and leave to cool. Decorate.

muffin pastel drawingCarrots on a sabayon cream

Sabayon cream : 90g egg yolk (6 yolks) , 150g of sugar , 50ml of water , 1 tablespoon of virgin plum oil
Baby carrots : 500 ml of water, 250g of sugar , 10-15 baby carrots
Peel the carrots and give their edge a round shape. Heat water and sugar. When the mixture boils, plunge the carrots inside for 20 seconds. After blanching, cool them in cold water and reserve.
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 over hot water and continue to mount until it becomes foamy (4-5 minutes). Remove from heat. Put your sabayon cream in a deep bowl decorated with the carrots.

muffin pastel drawingBrioche with candied citron

30ml of whole milk, 20ml of plum seed oil, 2 teaspoons dehydrated yeast, 200g of flour (T45 or pastry type), 1 pinch of salt, 25g of sugar, 3 eggs, 200g of butter in small cubes, 3 tablespoons of candied lemon pieces

Pour the flour, salt and sugar in a big bowl and add 1/3 of the eggs, the yeast and plum seed oil. Knead. Add the rest of the eggs and keep on kneading until the dough becomes smooth and elastic. Slowly incorporate butter and the chopped lemon pieces. Knead until they are thoroughly mixed. Surround the paste with a plastic film and leave to rest for 1h30 at ambient temperature. Divide the paste into 4 parts and put them side by side in a pastry mould. Brush with beaten eggs and leave to rest 30 min. Brush with beaten eggs again, decorate by slicing the surface with a fork and bake for 20 min at 200°.

pineapplePineapple crumble

1 pineapple, 3 apples, juice of 1 lemon, 150g of flour, 150g of sugar cane, 20g of almond powder, 60g of butter, 1 tablespoon of 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 the flour, sugar, and almond powder into sand. Add margarine and plum oil, mix with fingers, sprinkle on fruits and heat in oven for 30 min.


Illustrations: Olga Koszeghy

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