Recipes

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.

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.

Ingredients:

1 packet of fresh baby spinach
1 fresh mango, diced
1 / 3 cup (100 mL) chopped fresh coriander
2 tablespoons (30 mL) Maison Orphée organic toasted sesame oil
2 tablespoons (30 mL) Maison Orphée organic sunflower oil
2 tablespoons (30 mL) rice vinegar
1 tsp tsp (5 mL) fish sauce
2 tablespoons (30 mL) maple syrup
Salt and pepper to taste

Recipe:

Mix the mango, coriander, toasted sesame oil, sunflower oil, rice vinegar, fish sauce and maple syrup in a bowl. Season to taste. Divide the spinach onto plates and top with the mango mixture.

Ingredients:

2 cups cooked couscous
2 tablespoons (30 mL) raw nuts
2 tablespoons (30 mL) raisins
½ cup (125 g) feta cheese, diced
½ cup (125 mL) chopped fresh parsley
3 tablespoons (45 mL) Maison Orphée organic Quatuor oil blend
2 tablespoons (30 mL) Maison Orphée organic red wine vinegar
2 tablespoons (30 mL) maple syrup
Salt and pepper to taste

Recipe:

Cook the couscous and place in a bowl. Mix the oil, vinegar, maple syrup, salt and pepper in a separate bowl. Pour this dressing over the cooked couscous and mix. Add pistachios, grapes, cheese and parsley. Serve warm.

Ingredients:

Mixed lettuce of your choice
180 g Roquefort cheese, crumbled (or other blue cheese)
4 fresh figs, sliced
2 tablespoons (30 g) chopped candied ginger
1 tsp tablespoon (15 mL) rice vinegar
3 tablespoons tablespoons (45 mL) Maison Orphée organic sunflower oil
1 tsp tablespoon (15 mL) honey
2 tablespoons (30 g) butter
Salt and pepper to taste

Recipe:

Mix the ginger, vinegar, oil, salt and Pepper in a bowl. Sear the figs on each side in a pan with butter. Add the honey and allow to caramelize slightly. Remove the figs from the pan and de-glaze by pouring in the vinaigrette. Cool the dressing. Put the lettuce onto plates and arrange the slices of caramelized figs and cheese on it. Drizzle with warm vinaigrette.

Ingredients:

200 g pitted black olives
6 anchovy fillets
1 clove garlic, peeled
2 tablespoons (30 mL) capers
1 / 3 cup (100 mL) Harmonious & Generous Maison Orphée extra virgin olive oil
Pepper to taste

Recipe:

Put the olives, anchovy fillets, garlic, capers and half the olive oil in a blender or food processor. Pulse mix to a paste but make sure it doesn’t get too smooth. Pour the paste into a bowl and slowly add the rest of the olive oil while mixing. Pepper to taste and serve on toast. This preparation can be kept for 10 days in the refrigerator in an airtight container. To store, pour a layer of olive oil on the surface of the tapenade.

Ingredients:

500 g of wild salmon fillets
150 g cottage cheese
Juice of one lemon
½ cup (125 mL) Fruity & Robust Maison Orphée extra virgin olive oil
2 tablespoons (30 mL) chopped fresh chives
Salt and pepper to taste

Recipe:

Place the salmon in the freezer for 10 minutes. Meanwhile, combine the cheese, olive oil, lemon, chives, salt and pepper. Using a sharp knife, cut the salmon into thin slices. Divide the salmon on to plates. Coat the salmon slices with the cottage cheese sauce and serve with a salad.