Organic Maison Orphée Coconut oil is from the Philippines. It is certified ECOCERT Fair Trade, meaning that fruit growers as well as those who receive transforms a fair and equitable compensation as provided in the specification EFT (Ecocert Fair Trade) of the body ECOCERT control (available on www.ecocert.com), ie: guaranteed minimum price for the harvested fruit, setting up a development fund, access to health care, encouragement to pursue higher education in the form of granting of scholarships.

The Ecocert Fair Trade standards apply the international Fair Trade principles. By purchasing this product, you encourage the establishment of Coconut organic commodity chains, and contribute to the economic development of producers from Philippines.

To know more about Coconut oil, visit our web page.

The Maison Orphée Coconut oil is available in natural food stores.

You can also buy it online.

The Montreal Canadiens from the ice to the kitchen!

What recipe does Carey Price prepare with his grandmother?
What is David Desharnais’s mother always cooks when he comes home?
Which dish does Mathieu Darche’s wife prepared him at least 200 times before a match?
This is especially what you will learn in the magazine.

24 hours in the life of a player

What is the typical schedule of the players before a match?
What do they eat?
That’s what you’ll learn by browsing this section of the magazine.

Give your 110% and buy this magazine!

Sales of the magazine will go to the Montreal Canadiens Children’s Foundation, who is determined to help offer a brighter future and good health to underprivileged children and is committed to encourage and foster a healthy and active lifestyle among youth.

Available in stores from January 20 at a cost of $9.99.

DID YOU KNOW?

There is two ways of making olive oil extra virgin: first cold pressure and cold extraction:

First Cold Pressure

First cold pressed implies the use of hydraulic pressure which, by crushing the mats (fiber discs) on which is spread olive paste, creates a pressure allowing the oil collect.

The first step of this process is to transform olives into paste. The grindstone smashes the olives in order to form dough. Then, this paste is spread on mats which are stacked one above the other in a hydraulic pressure. Mats are then subjected to a pressure which will release the liquid from the paste and let it flow besides. This substance made of water and oil is recovered and after, separated by settling and bottled.
Today, almost no one uses the term « cold pressed ». Cold pressure is barely employed for olive oil production. Nowadays, cold pressure is preferred as a method of producing olive oil, because it is a cleaner process allowing a better control of fabrication parameters. Some artisanal mills conserved presses and grindstones which, mainly disappeared from tools; it let room for mixers and centrifuges. Hence the term “cold extraction”, which defines precisely the technology, which now replaces the “cold pressure”.

Cold Extraction

Cold extraction implies the mixing of the olive paste so that oil can be extracted as fine droplets congregating with each other to be harvested.

The first phase is the grinding which consists in fragmenting flesh and core in pieces. Traditionally, this process should be executed by grindstones which, thanks to a slow rotation, cut deeply pulp and kernel. The risk was considerable oxidation, which was not without adverse consequences for the bunch of oil. Modern technology brings a better system which consists in grinding olives with blades, which delicately smash the fruit and prepare the paste for the mixing.

The mixing then facilitates oil extraction, insofar as it breaks the water-oil which can be formed during the milling process. The last phase consists in extracting the oil with a centrifuge. This step allows the oil separation from solid wastes soaked with water contained in the olives. Centrifugation reduces a lot the risks of oxidation. The oil is then packaged in dark glass bottles.

Extra Virgin Olive Oil

The name of olive oils is based on the quality of them and it has been a standard developed by the International Olive Oil Council. Thus, extra virgin olive oil must demonstrate a level of free acidity below 0.8% and comply with specific organoleptic quality criteria. The 2 methods of extraction, the first pressure and extraction are executed cold (below 27 ^oC, in accordance with international standard).

Many Chefs from the Food Network were there to cook, like David Rocco from the tv show Dolce Vita  and  Bal Arneson The Spice Goddess who cooked with our Grapeseed oil.

Maison Orphée was pleased with this event. We sold everything we had one day before the end of the show! We also met great people like  Avinda’s with their wonderful spices blends, Peppermill Tremblay and kitchen accessories Le Temps des Cigales.

So we will meet you next yer for the second edition of The Delicious Food Show.

Ingredients:
• 1 3 / 4 cup (430ml) all-purpose flour
• 1 c. teaspoon (5 ml) baking soda
• 1 c. teaspoon (5 ml) salt
• 1 c. teaspoon (5 ml) cinnamon
• 1 / 2 c. teaspoon (3 ml) nutmeg
• 1 / 2 cup (125ml) sugar
• 1 / 2 cup (125ml) Maison Orphée Extra Virgin Olive Oil Delicate
• 2 eggs
• 1 cup (250 mL) pumpkin puree
• 1 / 3 cup (80ml) of water

Recipe for our Pumpkin Bread:
Preheat oven to 350oF (180oC). Combine flour, baking soda, salt, cinnamon and nutmeg. Add sugar and mix well. Then mix the oil, eggs, water and pumpkin. Add athe liquid mixture to dry ingredients. Stir to moisten dry ingredients. Pour into 2 greased bread molds by filling them halfway. Bake in oven for 1 hour or until a toothpick comes out clean.

For the pumpkin puree:
Cut the flesh into small cubes of pumpkin. Place the cubes in a saucepan with a little water (2 tablespoons), cover and cook 20 minutes over low heat, stirring occasionally. Remove cover and continue cooking 10 minutes, stirring to thicken. Allow to cool.

Makes approx 24 truffles.

2/3 cup Cocoa powder
1¼ cup almonds, ground
3/4 cup Mid Eastern or Medjool fresh dried dates, pitted
2 Tbsp (30 mL) Maison Orphee Organic Coconut Oil
¼ tsp sea salt
Hemp seeds to sprinkle balls

Process cocoa powder and almonds. Add dates, coconut oil and sea salt; puree until mixture sticks together. If needed add a little more coconut oil or dates to adjust texture to desired stickiness and the level of sweetness. Roll into 1 inch balls then roll balls in hemp seeds. Chill for a minimum of one hour. Store in fridge or freezer for up to 2 – 3 weeks, if they last that long.

Note : The med chain saturated fatty acid of the Coconut oil is fabulous for athletes for it provides an easily digested and instantly accessed source of energy.

Organic Quatuor is a product relaunch due to popular demand. About our Dijon mustard in large size, consumers were looking for a bigger jar! These two new products are certified organic, Kosher and also Aliments Préparés au Québec. You will soon find these products in Health Food stores near by. Feel free to ask the store manager if you do not find them on the shelves!

Ingredients:

1 cup (250 mL) plain yogurt
1 egg
2 tablespoons (50 mL) Maison Orphée hazelnut oil or Walnut of Périgord oil
1 cup (250 ml) flour
½ cup (125 ml) sugar
1 packet yeast
1 pinch baking soda
1 pinch salt
100 g chocolate

Recipe:

Combine the flour, sugar, salt, baking soda and baking powder in a bowl. In a seperate bowl mix the egg, yogurt and oil. Combine the contents of both bowls. Melt the chocolate in a double boiler. Then add to the mix. Fill moulds ¾ full and bake for 20 minutes at 180 ° C (350 ° F).

Ingredients:

1 tsp tablespoon (15 mL) baking powder
2 tablespoons (30 mL) Maison Orphée grapeseed oil
130 g grated cheese
4 eggs
100 g smoked ham
200 g (1 ½ cups) flour
1 tsp tablespoon (15 mL) of lager
Salt and pepper to taste

Recipe:

Combine the flour and baking powder in a bowl, then add the eggs. Pour in the beer and grape seed oil, and then the grated cheese and smoked ham (finely chopped). Let stand for 30 minutes, put in a dish, and bake for 40 minutes at 180 ° C (350 ° F).

Ingredients:

¾ cup ground almonds
¼ cup of shredded dried coconut
A piece of butter (to grease the mold)
2 cups strawberries
2 tablespoons (30 ml) vanilla extract
½ cup (125 mL) honey
1 pinch salt
1 cup (250 mL) Maison Orphée organic coconut oil

Recipe:

Start by buttering the cake pan. Grind the almonds and the grated coconut and then spread the mixture over the bottom of the pan. Put the remaining ingredients in a blender and blend until creamy. Pour the mixture gently into the pan and allow to chill for 3 hours.