Muffin 3.Gala apple 5.

Pumpkin 7.

Pear 9.

Pepper 11.Mirabelle 13.

Citron 15.Spinach 17.

Tomato 19.

Strawberry 21.

Rice 23.

Chocolate 49.Coffee 25.

Mushroom 27.

Cauliflower 29.

Broccoli 31.Asparagus 33.

egg 35.Beer 35.

Cherry 39.

Avocado 41.

Apricot 43.

Pineapple 45.

Fuji 47.

Char 61.

Milk 51.

Trout 53.

Duck 57.

Potato 63.

Lobster 65.

Cornstarch 67.

Yoghurt 64.

Carrot 71.

Fig 73.

Table of contents

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 oilflavoured 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

For 12 Muffins type moulds: 50 Mirabelle plums, 1 tin of condensed milk, 2

eggs, 120 g flour, 5 g dehydrated yeast, 20 cl milk 2 tbsp plum seed oil

Wash the mirabelle plums, wipe them and pit them. Mix all

the ingredients, finishing with plum seed oil. Fill one third

of each mould with the paste and add four mirabelle

plums on the top. Repeat the operation with the other

moulds. Bake for 20 minutes at 190°.

Brioche with candied citron piecesand plum oil

For a big pastry mould

30 g whole milk , 20 g plum seed oil , 2 tsp dehydrated yeast , 200 g flour

(T45 or pastry type) , 1 pinch of salt, 25 g sugar , 130 g eggs , 200 g butter in

small cubes , 2 tbsp of floured and preserved lemon

Put the flour , salt and sugar in a big bowl, add 1/3 of the

eggs then the yeast diluted in milk and plum seed oil. Knead

and add the rest of the eggs.

Continue kneading until dough is smooth and elastic.

Slowly incorporate butter and the chopped lemon. Knead

until they are thoroughly mixed. Surround the paste with

a plastic film and leave to rest for 1h30 at ambient tempe-

rature.

Beat down the paste, divide it into 4 parts and put them

side by side in a pastry mould. Brush with egg-wash and

leave to rest 30 min.

Brush with egg-wash again, decorate by slicing the sur-

face with a fork and bake for 20 min at 200°.

Plum oil flavoured spinach salad

For the sauce:

80 ml Orange juice, 1 tbsp red wine vinegar , 2 tbsp virgin plum oil, 1 tables-

poon dijon mustard, Salt and Pepper.

225 g fresh Spinach (Baby spinach), 1 radicchio (cut into bite-sized pieces) ,

1 bunch of radishes (sliced), 1 small ripe Mango (diced), 1 mid-size Avocado

(cut into rounds).

For the salad sauce: Mix thoroughly Orange juice, vinegar,

plum seed oil, mustard, salt and pepper in a small dish.

Before serving spinach, put radicchio, sliced radishes and

mangos pieces in a salad bowl and mix with the sauce.

Decorate each salad portion with avocado slices.

Fresh Red bell pepper puree

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 strawberriesBasil, 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.

Remove tomato peduncles and cut each tomato into 8

pieces. Proceed the same with strawberries. Elaborate a

dressing by mixing virgin plum oil with balsamic vinegar.

Flavour the tomatoes and the strawberries with the dres-

sing . Add some salt and decorate with basil leaves.

Riz au lait

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

1 cauliflower, around 1 kg. 300 g potatoes (Binje variety)

1.2 litre water or vegetable stock. 2 leeks, trimmed. 1 tbsp butter

Sea salt and pepper. 2 tbsp plum oil. Grated nutmeg, 1 tbsp finely chopped

parsley, 1 tbsp finely snipped chives

Cut the cauliflower into small florets. Peel and dice po-

tatoes. Bring the water or stock to the boil, salt it well

and cook the potato and cauliflower for 15 minutes.

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.

Use a potato masher to crush the vegetables in the pan,

or purée half the soup in a blender and return to the

pan. Simmer gently for 5 minutes. Add plum oil and nut-

meg, stirring gently.

Taste for salt and pepper, scatter with parsley and

chives, and serve.

Broccoli 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

1 handful of green asparagus, 50 gr., almonds, 2 slices of hard bread, 2 garlic

cloves, 1.5 litre of chicken broth, ground pepper, 50 cc. plum oil.

Preparation: In a frying pan , fry the asparagus. Reserve.

In the same oil fry bare garlic, almonds and bread, until a

little gilded. Reserve with the oil. Peels the hardest parts

of the stem of the asparagus, rejecting the hardest part

of the base. Cut in pieces and punt to cook in the

chicken broth, about 25 minutes covered, until they are

very tier to us. Crushes garlic, the almonds and the fried

bread, with a little broth or water, using the beater, until

the result becomes very fine. Add this mixture to the pot

with the broth and the pieces of asparagus and crush

again until the cream becomes smooth.

Put on the verge, salt and pepper. Boil and add the fried

ends of asparagus. Reserve. Serve warm with costrones

of fried bread.

Fragrant herbs sauce on boiled eggs

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

750 g Cherries stoned, 40 g Unsalted butter, 1 tea spoon corn flour, 2

tbsp sugar, 750 cl Water , half tea spoon Salt, 1 Small Cinnamon stick, 1

Baguette and butter, 2 tbsp whipping cream, 4 tsp plum oil

Melt butter in 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 tablespoon of whipping cream with 4 teaspoon of plum

oil. Serve with a drizzle of plum oil flavoured cream over

the soup.

Langoustines, avocado slices,herring eggs and virgin plum oil

4 Serves - 100 g raw langoustines (or shrimps) - 170 g herring eggs - 20 cl

olive oil - 300 g fresh cream - 200 g avocados + 2 avocado fruits - 1 lemon

- Some virgin plum oil

Mix the shrimps with 70 g of herring eggs and 20 g of

olive oil. Strain and add 100 g whipped cream. • Mix 200 g

of avocados purée with the juice of one lemon. Add 200 g

whipped cream. Cut the rest of avocados into flat disk

shape. Dress in a transparent glass adding first shrimps

then avocado disks then the avocado cream. Decorate with

herring eggs.

Gastrique of apricots sauteed inplum oil and raisins

300 g Bergeron apricots, quartered. 100 g seedless Muscat raisin, 60 g aca-

cia honey, 30 g chopped shallots. 1 tbsp plum seed oil, 1 bsp sweet vinegar, 2

tbsp 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 sauce-

pan, lightly fry apricots and raisins with the reduction

until syrupy. De-glaze with a bit of sweet vinegar. Add salt

and pepper. Keep warm.

Fruit crumble

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

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

Wash your apples and wipe them. Use a fruit centrifuge

to extract 600 g of apple juice . Reduce the juice by

boiling it lightly to 200 g. Leave to cold.

Add virgin plum seed oil and vigorously beat. A Pinch of

salt. Adjust ingredients (salt and virgin plum oil) if neces-

sary for a light and fruity mixture.

Use the dressing with shrimp, fried fish, lobster or avo-

cado.

Chocolate mousse

4 serves: 200 g chopped bittersweet chocolate, 4 eggs (separated) , 2 bags

of vanilla bags, 1 tbsp fresh cream, 1 tbsp virgin plum seed oil, 1 pinch

of salt

Put chocolate in a bowl set over simmering water. Heat

gently, stirring occasionally, until chocolate is melted.

Remove the chocolate from the heat and whisk in virgin

plum oil. Mix again. In a medium heatproof bowl, whisk

together the egg yolks and vanilla sugar until the mixture

is thick.

Whisk the chocolate mixture into the yolks. Set aside.

In a bowl , beat the egg whites and salt until soft peaks

form. Fold about 1⁄4 of the whites into the chocolate

mixture until well combined.

Very gently fold in the remaining whites, mixing only until

no white streaks appear.

Put the mousse in 4 bowls, tent with plastic wrap and

chill 4 hours.

Serve with fresh cream

Bastard cream

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 virginplum 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 chocolateand pistachio paste

Pistachio paste : 35 g of green pistachio, 1 tsp of grape seed oil, 1 tbsp of

plum seed oil

Marble cake: 75 g of white chocolate , pistachio paste , 175 g of sugar , 175

g de butter, 4 eggs yolks and whites separated ,125 g of flour , 75 g of almond

powder

Pistachio paste : Slightly roast pistachios. Leave to cold

and finely mix with a robot mixer. Add grape seed oil and

plum seed oil. Mix again.

Marble cake: Melt the chocolate in a bain marie. At the

same time, in a big salad bowl, beat together butter and

sugar until the mixture gets foamy. Add egg yolks one

after the other , inserting one tablespoon of flour in bet-

ween. Add almond flour. Firmly beat the whites with salt

until you have stiff peaks . Add the rest of the flour to

the mixture , then the mixture in the big salad bowl.

Divide the content of the salad bowl into two parts . Add

white chocolate to the first part and pistachio paste to

the other. Using a spoon, pour the paste in a buttered and

floured cake mould, alternating the white chocolate prepa-

ration with pistachio paste. Bake in oven for 40 minutes.

Venere black rice with plum oilmarinated char

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.

Presentation: Serve the marinated fillets of char on the

black risotto.

Garnish with fresh herbs.

Cold Vichyssoise soup

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

2 cups Well-drained sauerkraut, chopped , 2 tbsp Chives,

chopped, 1/4 cup Carrots, shredded , 1 Cucumber, thinly sliced

, 6 Frozen rock lobster tails , 1 1/2 gallons Cold water , 4 ta-

blespoons Coarse sea salt , 6 tbsp Extra virgin olive oil , 1 tsp

Plum seed oil , 2 tbsp White wine vinegar , 1 tbsp White balsa-

mic condiment , 1 tsp Himalayan pink salt , 1/2 tsp White pep-

percorn, freshly ground

Vinaigrette: 6 Tablespoons Extra virgin olive oil , 1 teaspoon

Prune seed oil , 2 tablespoons White wine vinegar , 1 tablespoon

White balsamic condiment , 1 teaspoon Himalayan pink salt , 1/2

teaspoon White peppercorn, freshly ground

Combine the wine, vinegar, and Balsamic condiment with salt and

peppercorn, add the two oils gradually while whisking

constantly to create a thick, emulsified vinaigrette.

In a salad bowl, mix sauerkraut, chives, parsley, carrots, and

add the vinaigrette and toss well.  Chill. In a large pot, bring 1

1/2 gallons of water to a rolling boil.  Add the coarse sea salt

(4 tablespoons). Drop frozen rock lobster into boiling salted

water. When water returns to a rolling boil, cook for 3 mi-

nutes. Drain and drench with cold water.With scissors remove

underside membrane. Pull out meat in one piece and cut into 1/2

inch-thick crosswise slices.

Add to the salad; lobster and cucumber slices, toss gently and

serve.

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

Chocolate and almond bicolour cup

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).

Bake in preheated oven (170 ° C or th. 5) for 45 minutes.

Unmold the cake while it is still warm, but wait until it

is cold to cut it.

Carrots on a sabayon cream

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 Gascogne3 place de l’Armée d’Afrique 31200 Toulouse

http://www.plumoil.com