Recipes

  • Classic oils

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    Sunflower oil
    Fresh vegetable and avacado salad

    - 3 peppers (different colours)
    - 1 cucumber
    - 2 tomatoes
    - 1 or 2 avocado pears
    - 4 tablespoons sunflower oil
    - 1/2 lemon
    - 2 to 3 tablespoons balsamic (or white wine) vinegar
    - Salt, pepper
    - 1 spring onion
    - a handful of sunflower seeds

    Dice the vegetables and add the avocado flesh, the oil, the balsamic vinegar and the lemon juice.

    Season and mix gently.

    Fry the sunflower seeds in a dry pan and sprinkle them over the salad with the thinly sliced onion.

    This makes a delicious energy packed starter.


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    Rapeseed oil
    Potato salad with sorrel

    - 1 kg potatoes
    - 1 teaspoon cumin seeds
    - 200g fresh sorrel
    - 1 shallot
    - 8 tablespoons of vegetable stock
    - 3 tablespoons vinegar
    - 4 tablespoons of rapeseed oil
    - 1 egg yoke
    - Sea salt, pepper

    Cook the potatoes in their skins. Peel and dice. Add the cumin seeds.

    Finely chop the onions and add them to the potatoes.

    Mix the stock, vinegar, oil and egg yoke, season to taste, and pour over the potatoes.

    Finely chop and mix in the sorrel.


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    Olive oil extra virgin MILD
    Grilled goat’s cheese

    - 1 slice of white bread
    - 2 chopped cloves of garlic
    - 7 tablespoons of olive oil
    - Lamb’s lettuce and radicchio
    - 2 tablespoons of red wine vinegar
    - Sea salt
    - Black pepper
    - 4 young, firm, small goat’s cheeses

    Cut the bread into cubes and roast with the garlic and 1 tablespoon of olive oil.

    Use the remaining olive oil, vinegar, salt and pepper to make vinaigrette.

    Divide the chopped salad onto 4 plates, grill the goat’s cheese and place onto salad and sprinkle with bread cubes and garlic.


  • Gourmet Oils

    • Virgin Oils

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      Apricot kernel oil
      Thin Slices of Cantaloupe with Goat Cheese

      4 servings
      1 cantaloupe melon
      2 blocks of goat cheese, e.g. Chabichou du Poitou, or similar
      1 tablespoon gomashio pepper
      4 tablespoons BIO PLANÈTE Apricot Kernel Oil
      4 leaves of basil


      Divide the cantaloupe in half and remove the seeds. Cut thin slices of both melon and cheese. Arrange melon and cheese slices in alternating layers on the four plates. Season with pepper and gomashio, sprinkle with apricot kernel oil. Decorate each serving with one leaf of basil.


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      Poppyseed oil
      Curd and poppy-seed mousse

      Ingredients for 4 people:
      - 250 g of low-fat curd
      - 100 ml of mandarin juice
      - 50 g of coarsely-ground poppy-seeds
      - 1 tablespoons of virgin BIO PLANÈTE poppy-seed oil
      - 6 leaves of gelatine, soaked cold
      - 200 g of cream

      Stir the curd with 70 ml of mandarin juice until it is flat on top. Mix poppy-seeds, BIO PLANÈTE poppy-seed oil and icing sugar while adding the curd mixture. Warm up the rest of the mandarin juice, mix in the gelatine, which has been well-squeezed, and stir while adding the curd mixture. Stir the cream until it is thick. Shortly before the curd cream becomes solid, fold in the whipped cream, fill glasses or bowls with the mousse and allow to cool.

      Tip: The higher the fat content of the cream used, the more stable the result. Cream with 36% fat is ideal.

      © TEUBNER, Munich


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      Avocado oil
      Potato salad with lime

      Preparation : 25 min.

      Allow to rest : 2h

      Ingredients for 4 people :
      - 600 g potato with firm flesh
      - 150 g peas
      - 10 small radishes
      - Zest and juice of 1 lime
      - 120 ml vegetable stock
      - Salt and freshly ground pepper
      - 40 ml of BIO PLANETE virgin avocado oil

      Cook the potatoes in salted water, peel and cut into thin slices. Blanch the peas in salt water - they must keep their crunch. Grate the rind of lime, mix with the stock, lime juice and BIO PLANET avocado oil. Season. Allow to rest for a few hours at room temperature.


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      Avocado oil
      Avocado and lime mayonnaise

      Preparation : 5 min.

      Ingredients :
      - 1 egg yolk
      - 2 tsp mustard
      - 1 tsp sugar
      - 1 lime
      - 125 ml of BIO PLANET avocado oil
      - salt

      Mix the egg yolk, mustard and sugar. Add the freshly squeezed lime juice. Using a whisk or electric mixer, slowly add the oil, whisking continuously. This mayonnaise is wonderful in sandwiches, with shellfish or poured overt warm leeks.


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      Sesame oil
      Olive and rice salad with aubergine

      - 2 aubergines, 200 g each
      - 1 tablespoon agave syrop
      - 50 g green, stoned olives
      - 60 g pine nuts
      - 200 g boiled rice
      - 6 tablespoons of sesame oil
      - Juice of 2 lemons
      - 1-2 bunches of rocket
      - Pepper

      Cut aubergines into 1 cm thick slices and fry in sesame oil. Drip-dry on kitchen paper.

      Chop olives, mix with the rice and pine nuts.

      Mix the agave syrop and lemon juice and add pepper to taste.

      Chop the rocket and distribute onto plates.

      Lay three slices of aubergine onto each plate.

      Add rice salad to the aubergine and pour over the sauce.


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      Peanut oil
      Quadratini di melanzane ’ Stuffed aubergines

      Preparation : 15 mins

      Cooking time : 20 mins

      Ingredients for 4 people :
      - 4 aubergines
      - 125g stoned black or green olives
      - 2 to 3 tablespoons capers
      - 250g peeled tomatoes
      - Anchovy fillets (as many as you want)
      - 3 tablespoons Bio Planète extra virgin olive oil from Italy
      - a little salt
      - 1 red chilli pepper
      - a little oregano
      - Mozarella cheese

      Hollow out the aubergines, reserving the flesh, and put them into saltwater to stop them going brown. Quickly fry the anchovies on each side in hot oil, add the chopped tomatoes, the olives and the capers. Add the chopped aubergine flesh, the crushed chilli pepper and the oregano.

      Simmer on a low heat for 15 to 20 minutes.

      Put the aubergine shells in a greased ovenproof dish and fill them with the anchovy vegetable mixture. Cover with slices of mozzarella and brown quickly in a very hot oven.


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      Safflower oil
      Adzuki bean and apricot salad

      - 150g aduki beans
      - 8 dried apricots
      - 150ml apple juice
      - 3 tablespoons red wine vinegar
      - 2 tablespoons safflower oil
      - 1 spring onion
      - 2 red onions
      - thyme, parsley, chervil, pepper, salt

      Soak the beans. Finely chop the apricots and leave to marinade overnight in the apple juice. The next day, cook the beans, and drain.

      Make a vinaigrette with the oil, salt, pepper and thyme and pour over the cooked beans, leave cool.

      Add the apricots and apple juice. Cut the onions into rings and add them, together with the rest of the herbs.


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      Walnut oil
      Green salad with garlic croutons

      - 3 slices toast
      - 2 cloves garlic
      - 25g butter
      - a touch of mustard
      - 2 tablespoons vegetable stock
      - 4 tablespoons vinegar
      - 4 tablespoons walnut oil
      - 1 shallot, finely chopped
      - green salad leaves (e.g. 500g lamb’s lettuce)

      Cut the garlic cloves in 2 and sauté them in some butter. When browned, remove them from the pan.

      Dice the toast and fry in the same pan.

      Make a vinaigrette with the walnut oil, vinegar, mustard and vegetable stock, and add the shallot, toss with the lettuce and then sprinkle over the garlic croutons.


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      Hazelnut oil
      Pancakes

      - 175g flour
      - 200ml milk
      - 2 eggs
      - 1 teaspoon salt
      - 100g icing sugar
      - 1 teaspoon yeast
      - 4 teaspoons hazelnut oil

      Mix the flour with the salt, yeast and icing sugar.

      Make a hole, add the eggs and mix, slowly adding the milk and hazelnut oil, in order to obtain a smooth batter.

      Leave to rest for 1 hour in the fridge before frying the pancakes.


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      Coconut oil
      Pineapple flambé

      Preparation : 15 mins

      Ingredients for 4 people :
      - 1 fresh pineapple (sliced into 8)
      - 2 tablespoons Bio Planète virgin coconut oil
      - 4-5 tablespoons brown sugar
      - 2 tablespoons rum
      - 1/2 lemon
      - 1 orange
      - 1 pinch ground cinnamon
      - 1 pinch ground nutmeg
      - 1 vanilla pod (split and scraped)

      Peel the pineapple and cut into slices. Warm the Bio Planète coconut oil in a pan and brown the pineapple slices on both sides. Keep warm.

      Melt the sugar in the rest of the oil, stirring constantly, add the juice and zest of the lemon and the orange, the cinnamon, nutmeg and vanilla pod scrapings and reduce. Put the pineapple slices back into the sauce, turning to coat with the juices, then arrange them in a heatproof dish.

      Put the rum into a ladle (possibly with a lump of sugar), warm and light it carefully and pour gently over the fruit.

      Hint : Serve with a scoop of coconut icecream.

      Variation : also delicious made with bananas.


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      Coconut oil
      Colombo

      Meat ragout
      - 500 grams of lean lamb, pork or veal

      For the marinade:
      - cider vinegar
      - Bio Planète virgin coconut oil
      - pressed garlic
      - finely sliced onion
      - 1 tablespoon rosemary
      - Salt, pepper
      - raisins
      - 1 tablespoon of Colombo powder* * a finely ground mixture of cardamom, aniseed, cloves, black pepper, nutmeg, cinnamon and cayenne pepper

      Mix the ingredients for the marinade.

      Dice the meat and marinade it for at least 2 hours.

      Drain the meat and keep the marinade to one side.

      Heat the coconut oil, sear the meat, moisten with the marinade and add water. Simmer for about 40 minutes. Serve with Basmati rice.


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      Coconut oil
      Fruit crumble

      Preparation : 15 mins

      Cooking time : 30 mins

      Ingredients for 4 people :
      - 4 apples
      - 200 g raspberries
      - 6 tablespoons flour
      - 2 tablespoons grated coconut
      - 6 tablespoons cane sugar
      - 30 g butter (cold)
      - 30 g Bio Planète coconut oil
      - cinnamon

      Dice the apples and put in greased heat resistant casserole, cover with raspberries. Sprinkle over cinnamon and sugar. Make the crumble with your fingers by mixing of flour, sugar, grated coconut, cold butter and Bio Planète coconut oil.

      Cover the fruit with the crumble mixture and brown in the oven for ½ hour. Serve warm with a little vanilla ice-cream.

      Hint :
      Instead of raspberries, use fruit in season.


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      Coconut oil
      Turkey curry

      Preparation : 10 mins

      Cooking time: 10 mins

      Ingredients for 4 people :
      - 400g turkey
      - 2 tablespoons Bio Planète virgin coconut oil
      - 3-4 tablespoons strong curry powder
      - 500ml unsweetened coconut milk
      - 1 red pepper and 1 green pepper
      - 150g bamboo shoots
      - 1-2 cloves garlic, crushed
      - 1 stem lemon grass
      - chicken stock
      - salt, pepper, a pinch of sugar
      - a few basil leaves finely chopped
      - 1 red chilli pepper

      Cut the meat into cubes and brown with the curry powder in the Bio Planète coconut oil, pour in the coconut milk and cook over a gentle heat for 20 minutes.

      Add the chopped vegetables, the stock and the spices and continue to cook for a further 10 minutes.

      Decorate the dish with the chopped basil and chilli pepper.


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      Coconut oil
      Thai crab salad

      Preparation : 20 mins

      Ingredients for 4 people :
      - 200g fresh or tinned crab meat
      - 2 small avocado pears
      - 1/2 fresh pineapple
      - 1 coconut
      - a few green salad leaves
      - 1/2 cucumber
      - fresh coriander
      - 1 mango
      - 3-4 tablespoons Bio Planète coconut oil
      - Juice of 1 lemon
      - salt, pepper

      Dice the mango, peel and thinly slice the pineapple, the cucumber and the avocados (to stop the avocados going brown brush with lemon juice), and cut the salad leaves into thin strips.

      For the vinaigrette : mix the lemon juice, coconut oil, salt, pepper and finely chopped coriander.

      Arrange the crabmeat on plates, alternating it with the other ingredients. Pour over the vinaigrette and decorate with several coconut shavings.

      Hint : Dice the rest of the coconut and serve as an aperitif.


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      Coconut oil
      Coconut truffles

      Preparation : 45 mins

      Chill : 1-2 hours

      Ingredients for approx. 70 truffles
      - 300g white cooking choclate
      - 30g butter
      - 30g Bio Planète coconut oil
      - 125ml double cream
      - 3-4 tablespoons coconut liqueur (optional)
      - 125g desiccated cocnut

      Roughly break up the chocolate, melt in a bain marie with the butter, Bio Planète coconut oil and the cream. Refrigerate for 2 hours, then whip to a mousse, slowly adding the liqueur, if using. Using a piping bag make little mounds on a baking tray covered with baking parchment. Chill for at least an hour. Roll into balls then roll in the desiccated coconut.

      Keep in a cool place.

      For a present : Put the truffles into coloured paper cases and arrange in a pretty box (preferably with a transparent lid).


    • Toasted Oils

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      Macadamia Oil
      Waldorf Salad with Macadamia oil

      Ingredients for 4 people:

      FOR THE MACADAMIA NUT OIL MAYONNAISE
      - 1 egg yoke
      - ½ teaspoon of Dijon mustard
      - 2 tablespoons of BIO PLANÈTE thistle oil
      - 100 ml of BIOPLANÈTE Macadamia nut oil
      - 50g of sour cream
      - salt and pepper
      - 1 ’ 2 tablespoons of lemon juice

      FOR THE WALDORF SALAD
      - 300g knob celery
      - 2 apples
      - 30g of sugar
      - 100 ml of apple juice
      - 50 g of unsalted Macadamia nuts
      - 1 ’ 2 tablespoons of lemon juice

      1. For the mayonnaise, mix egg yolk and mustard together. Using an egg whisk, let the two oils drip into the mixture while continuing to stir. Add the sour cream, and then salt, pepper and lemon juice to give it its taste.

      2. For the Waldorf salad, peel the celery and cut it into narrow strips. Mix with the mayonnaise. Peel the apple and cut into small pieces. Caramelise the sugar at a medium temperature, quench with the apple juice and let it slightly boil until its volume has halved. Add the apple pieces and steam it. The result should now be apple-caramel syrup. Roast the Macadamia nuts in the oven at 180° degrees for about 5 minutes and chop them coarsely. Mix half of the nuts with the celery salad. Stir everything thoroughly and add salt and lemon juice for taste.

      Serving tip: Arrange the apples in a circle on the plate, place the salad on them and sprinkle the caramel syrup onto everything. Spread the nuts on top.


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      Argan Oil
      A Berber Breakfast

      - 3 tablespoons of argan oil
      - Juice from 1 lemon
      - Fresh white bread
      - Salt and pepper

      Pour 3 tablespoons of argan oil into a dish. Add the juice from a quarter of a lemon, or more according to taste, salt, pepper and other spices of your choice and mix together.

      Mop it up from the dish with fresh bread and serve with mint tea.


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      Pumpkinseed oil
      Cream of pumpkin soup

      - 500 g pumpkin flesh
      - 1 small onion, 1 clove of garlic
      - 30 g butter
      - 30 g crème fraiche
      - 10 ml dry white wine
      - 1 litre vegetable stock
      - 1 tablespoon of lemon juice
      - 50 g roasted pumpkin seeds
      - 10 ml pumpkinseed oil

      Cut and dice the pumpkin flesh, finely chop the onion and garlic, cover and cook gently.

      Add pumpkin cubes and steam for 5 minutes. Sprinkle over the white wine. Add vegetable stock and simmer for 20 minutes.

      Add crème fraiche, liquidise and add lemon juice.

      Garnish with pumpkinseed oil and pumpkin seeds.


    • Olive Oils

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      Extra virgin olive oil from ITALY
      Pizza Pugliese ’ Onion pizza

      Preparation : 20 mins
      Leave to rest : 1h
      Cooking time : 25 mins

      Ingredients for a 26cm pizza :

      Dough :
      - 10g baker’s yeast
      - 200g strong flour
      - water
      - 2 tablespoons Bio Planète extra virgin olive oil from Italy
      - A pinch of sugar, salt

      Topping :
      - 250g sliced onions
      - Grated Pecorino cheese
      - 1 teaspoon oregano
      - 4 tablespoons Bio Planète extra virgin olive oil from Italy
      - Salt, freshly ground pepper

      Sprinkle the yeast and sugar into 2 tablespoons of warm water, and leave for a few minutes. In a bowl, mix the flour, yeast mixture, salt and Italian olive oil. Slowly add 125 ml warm water until you obtain a smooth dough. Knead the dough for 10 minutes. Return the dough to the bowl, cover with a damp tea towel; and leave to rise in a warm place for about an hour.

      Grease a flan tin. Knead the dough quickly and with your fingers push it into the flan tin. Brush with olive oil, cover with the onions and garnish with the Pecorino cheese, the oregano and the rest of the olive oil.

      Cook for 25 minutes in a preheated oven at 225°C until golden and crispy. Season with salt and pepper before serving.


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      Extra virgin olive oil from ITALY
      Quadratini di melanzane ’ Stuffed aubergines

      Preparation : 15 mins

      Cooking time : 20 mins

      Ingredients for 4 people :
      - 4 aubergines
      - 125g stoned black or green olives
      - 2 to 3 tablespoons capers
      - 250g peeled tomatoes
      - Anchovy fillets (as many as you want)
      - 3 tablespoons Bio Planète extra virgin olive oil from Italy
      - a little salt
      - 1 red chilli pepper
      - a little oregano
      - Mozarella cheese

      Hollow out the aubergines, reserving the flesh, and put them into saltwater to stop them going brown. Quickly fry the anchovies on each side in hot oil, add the chopped tomatoes, the olives and the capers. Add the chopped aubergine flesh, the crushed chilli pepper and the oregano.

      Simmer on a low heat for 15 to 20 minutes.

      Put the aubergine shells in a greased ovenproof dish and fill them with the anchovy vegetable mixture. Cover with slices of mozzarella and brown quickly in a very hot oven.


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      Extra virgin olive oil from ITALY
      Torta Paradiso ’ Lemon cake

      Preparation : 10 mins

      Cooking time : 35 min.

      Ingredients for one small cake :
      - 250g sugar
      - 200ml Bio Planète extra virgin olive oil from Italy
      - 125g maize flour or potato flour
      - 125g flour
      - 1/2 teaspoon baking powder
      - 2 eggs and 1 egg yoke
      - Juice and zest of one untreated lemon.

      Thoroughly mix the sugar and the Bio Planète olive oil.
      Add the sieved flours and beaten eggs, work into a smooth dough.
      Add the lemon juice and zest.
      Spoon mixture into a greased and lined 15cm cake tin.

      Cook for 35 minutes in a pre-heated oven at 185°C

      The cake should still be moist in the middle.

      Cut a heart shape out of greaseproof paper and dust the shape with icing sugar (or desiccated coconut).


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      Extra virgin olive oil from ITALY
      Fettuccine della Mamma

      - 250 g fettuccine
      - 2 eggs
      - 20 ml of Gargano olive oil
      - 1 tablespoon of crème fraiche
      - Fresh basil

      Put the fettuccine in boiling salted water, add 1 tablespoon of Gargano olive oil, cook to al dente on a low heat.

      Mix egg yolks with the remainder of the oil and the crème fraiche.

      Add finely chopped basil.

      Drain pasta and mix gently with the sauce.


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      Extra virgin olive oil from TUNISIA
      Home made Harissa

      Preparation : 15 mins

      Ingredients for 4 small pots :
      - 300g red chilli peppers
      - 10 cloves garlic
      - 1 teaspoon salt
      - 1 tablespoon ground cumin
      - 1 tablespoon ground coriander
      - 125ml Bio Planète Extra virgin olive oil from Tunisia

      Dry the chilli peppers in the sun or buy them dried. Remove the stems and the seeds and crush them with the salt. Peel the garlic and reduce to a purée with the spices. Mix with the Bio Planète olive oil and pour into small glass pots.

      If you use hermetic pots, the harissa will keep for several weeks.

      Harissa is the best known and most common seasoning mixture used in Tunisian cooking. This very hot spicy sauce, also found in Morocco and Algeria, gives the characteristic kick to dishes like tajines and couscous.


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      Extra virgin olive oil from TUNISIA
      Mechouya ’ Spicy tuna salad

      Preparation : 15 mins

      Ingredients for 4 people :
      - 4 tomatoes
      - 1 sweet peper and 1 chilli pepper
      - 1 medium onion
      - 2 cloves garlic, crushed
      - A little cumin
      - 4 tablespoons coriander leaves, chopped
      - Salt, pepper
      - 4 tablespoons Bio Planète extra virgin olive oil from Tunisia
      - Juice of 1 lemon
      - 2 tablespoons capers
      - 250g tuna
      - 2 hard-boiled eggs

      Quarter the tomatoes, sprinkle them with a mixture of the cumin, coriander leaves, salt and pepper.

      Briefly sauté the sliced onions, finely chopped peppers and crushed garlic in the Bio Planète olive oil, leave to cool and mix with the tomatoes.

      Garnish with the tuna, sliced hard-boiled eggs and capers.

      Add a dribble of lemon juice and a little Bio Planète olive oil.


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      Extra virgin olive oil from TUNISIA
      Tunisian scrambled eggs

      Preparation : 20 mins

      Ingredients for 4 people :
      - 4 cloves garlic
      - 1/2 teaspoon ground cumin
      - 1/2 teaspoon salt
      - 250g small ripe tomatoes
      - 250g large sweet peppers
      - 4 tablespoons Bio Planète extra virgin olive oil from Tunisia
      - 1 teaspoon harissa
      - 1 tablespoon tomato purée
      - 3 tablespoons water
      - 6 eggs
      - 1 teaspoon black cumin (kalonji seeds or black onion seeds)

      Finely slice the garlic, then crush it with the ground cumin and salt with a pestle and mortar, or on a plate. Deseed the peppers and cut into strips, dice the tomatoes.

      Warm 2 tablespoons of Tunisian olive oil in a large pan and brown the vegetables. Moisten with a mixture of the harissa, tomato purée and water. Cook over a medium heat for 5 minutes.

      Make a hole in the middle of the mixture and pour the rest of the oil into the pan. On a high heat, pour in the beaten eggs. As soon as the consistency of the eggs starts to change, mix with the vegetables to obtain a slightly runny texture.

      Add the black cumin and serve immediately.


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      Extra virgin olive oil from PORTUGAL
      Bacalhau ’ Portuguese salt cod gratin

      Desalinate by soaking overnight

      Preparation : 30 mins Poach : 15 mins Bake : 10 mins

      Ingredients for 4 people :
      - 120g cod
      - 600g potatoes cooked in their skins
      - 3 to 4 tablespoons Bio Planète virgin olive oil from Portugal
      - 2 onions, 1 clove garlic, salt
      - 100g black olives
      - 20g grated cheesee
      - 1 hard boiled egg
      - Parsley, vinegar, ground pepper

      Wash the salt cod (dried cod) the previous day in lots of cold water and leave to soak for 24 hours, renewing the water several times.

      The next day, roll the fish (skin outermost) and tie it, bring it to the boiling in fresh water. Poach for 15 minutes, drain, remove the string, the skin and the fish bones.

      Warm the Bio Planète olive oil in a pan, sauté the sliced onions, add the crushed garlic and a little salt. Slice the peeled potatoes.

      Place all the above ingredients in layers in a shallow ovenproof dish. Garnish the dish with the thinly sliced olives, grated cheese and a little Bio Planète olive oil.

      Preheat the oven to 200°C and bake for 10 mins or until browned. Decorate with sliced hard boiled egg and chopped parsley.

      Serve with the vinegar and freshly ground pepper.


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      Extra virgin olive oil from PORTUGAL
      Sopa transmontana ’ Soup from across the mountains

      Preparation : 15 mins

      Cooking time : minimum 1 hour

      Ingredients for 4 people :
      - 100g potatoes
      - 100g cabbage* cut into fine strips
      - 100g diced turnips
      - 200g sliced carrots
      - 300g diced pork
      - 1 finely sliced onion
      - 2 litres water
      - salt, pepper
      - 4 tablespoons Bio Planète extra virgin olive oil from Portugal

      * You will rarely find the type of cabbage that is used in Portugal for this speciality. You can equally use cauliflower leaves or white cabbage.

      Brown the onions in the Bio Planète olive oil, add the meat and vegetables, add the water and season.

      Simmer for one hour at a low temperature.

      Serve the vegetable stock as a starter in earthenware bowls with fresh bread and butter. Keep the meat and vegetables warm.

      Pour a little Bio Planète olive oil over the vegetables and serve with the meat as the main course.


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      Extra virgin olive oil from PORTUGAL
      Trutas de Escabeche ’ Trout with escabeche sauce

      - 4 fresh trout
      - 1 leek
      - 2 carrots
      - 1 onion
      - 3 cloves garlic
      - 1/2 glass wine vinegar
      - 1 glass dry white wine
      - 4 tablespoons Bio Planète extra virgin olive oil from Portugal
      - 2 bay leaves
      - 1 tablespoon fresh thyme
      - Whole black pepper
      - Lettuce or mixed salad leaves

      Wash and dry the trout. Brown them in the Portuguese olive oil and put to one side.

      Wash and dry the trout. Brown them in the Portuguese olive oil and put to one side. Finely slice the onion, garlic and leek and sauté them. Add the spices, vinegar, wine and salt. Simmer for about 10 minutes and leave to cool.

      Pour the sauce over the fish and leave to marinade overnight in the fridge. Serve on a bed of lettuce, or mixed salad leaves.


    • Specialties

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      O’range
      Quinoa with Assorted Fruits

      4 servings


      Ingredients:
      150 g quinoa
      1 kiwi
      1 pineapple
      2 strawberries
      2 fresh mint sprigs
      1 tablespoon pistachios
      1 tablespoon pine nuts
      3 tablespoons BIO PLANÈTE O’range
      1 teaspoon honey

      Cook the quinoa according to the instructions on its packaging. Wash, peel and dice the fruit. Quickly roast the fruit in a pan without fat or oil. Mix oil and honey in a bowl until emulsified. Chop the mint. Add all components to the cooling quinoa, mix and place it inside the refrigerator. If necessary, refine with additional oil before serving.


  • Vitality oils

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    Organic Camelina Oil
    Broccoli-Cauliflower Salad

    Preparation time: 15 minutes
    4 servings

    150 g broccoli
    150 g romanesco broccoli
    150 g cauliflower
    1 large carrot
    3 tablespoons BIO PLANÈTE Camelina Oil
    1 tablespoon apple cider vinegar
    1 teaspoon honey
    salt, freshly ground pepper
    parmigiano

    After washing, divide the broccoli, romanesco broccoli and cauliflower into bite-sized sections. Peel and slice the carrot. Blanch all vegetables until al dente, then immediately plunge it into cold water, this way you will stop the cooking process and make sure your vegetables keep their fresh color. For the dressing, mix vinegar, oil, honey, salt, and pepper. Arrange the vegetables on plates, sprinkle with dressing and finally decorate with shavings of parmigiano.


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    Soya-bean oil
    Dandelion and purslane salad

    - 4 large potatoes
    - 1 teaspoon cumin seeds
    - 2 eggs
    - 1 onion
    - 2 cloves garlic
    - 4 tablespoons soya bean oil
    - 150g fresh dandelion leaves (or rocket)
    - 150g purslane (or chinese cabbage)
    - 3 tablespoons white wine vinegar
    - sea salt, pepper

    Cook the potatoes in their skins, add the cumin seeds.

    Hard boil the eggs.

    Chop the onion and garlic and sauté gently in 2 tablespoons of soya bean oil. Peel and dice the potatoes, and place them, while still warm, on the dandelion and purslane leaves. Then place the sliced hard boiled eggs on the salad.

    Add the vinegar, the rest of the oil to the onions and pour over the salad. Mix gently.


  • Demeter Oils

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    Demeter Olive Oil
    Thin Slices of Cantaloupe with Goat Cheese

    4 servings
    1 cantaloupe melon
    2 blocks of goat cheese, e.g. Chabichou du Poitou, or similar
    1 tablespoon gomashio pepper
    4 tablespoons BIO PLANÈTE Apricot Kernel Oil
    4 leaves of basil


    Divide the cantaloupe in half and remove the seeds. Cut thin slices of both melon and cheese. Arrange melon and cheese slices in alternating layers on the four plates. Season with pepper and gomashio, sprinkle with apricot kernel oil. Decorate each serving with one leaf of basil.


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    Demeter Rapeseed Oil
    Potato salad with sorrel

    - 1 kg potatoes
    - 1 teaspoon cumin seeds
    - 200g fresh sorrel
    - 1 shallot
    - 8 tablespoons of vegetable stock
    - 3 tablespoons vinegar
    - 4 tablespoons of rapeseed oil
    - 1 egg yoke
    - Sea salt, pepper

    Cook the potatoes in their skins. Peel and dice. Add the cumin seeds.

    Finely chop the onions and add them to the potatoes.

    Mix the stock, vinegar, oil and egg yoke, season to taste, and pour over the potatoes.

    Finely chop and mix in the sorrel.


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    Demeter Sunflower Oil
    Fresh vegetable and avacado salad

    - 3 peppers (different colours)
    - 1 cucumber
    - 2 tomatoes
    - 1 or 2 avocado pears
    - 4 tablespoons sunflower oil
    - 1/2 lemon
    - 2 to 3 tablespoons balsamic (or white wine) vinegar
    - Salt, pepper
    - 1 spring onion
    - a handful of sunflower seeds

    Dice the vegetables and add the avocado flesh, the oil, the balsamic vinegar and the lemon juice.

    Season and mix gently.

    Fry the sunflower seeds in a dry pan and sprinkle them over the salad with the thinly sliced onion.

    This makes a delicious energy packed starter.

















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