Baked salmon with maple-apple-pistachio topping

Juicy fried salmon with a spicy, sweet, crunchy topping. This fried salmon with our maple-apple seasoning will be the star of your next brunch (or dinner) party. Ingredients for 4 people 1 salmon fillet, 800 gr 1/2 organic lemon, grated and juiced 3 tablespoons olive oil 3 tablespoons liquid honey 3 tablespoons maple-apple rub 100 g pistachios, chopped 100ml flat-leaf parsley, chopped preparation Preheat the oven to 180 degrees Celsius. Place the salmon skin side down in an oiled ovenproof dish. In a bowl, combine lemon juice, lemon zest, honey and maple-apple spice Stir in. Massage it gently onto the salmon. Spread the chopped pistachios on top and press down lightly. Drizzle with olive oil. Bake in the oven for 20 minutes, making sure the pistachios do not get too brown. Sprinkle with parsley before serving. You will love the delicious caramelized flavor the glaze gives the fish.  

Learn more

BELLINI LOVE MOCKTAIL

A smooth non-alcoholic cocktail where fruit and vinegar are one. A cocktail to share with your loved one or enjoy with friends. Ingredients for 1 cocktail 10 ml Vinegar & Raspberry from A l'Olivier 50 ml cranberry juice 50 ml peach juice raspberry-lychee skewer ice cubes cocktail shaker preparation 1. Place the ice cubes and A l'Olivier raspberry vinegar in the shaker, then add the fruit juices and shake for a few seconds. 2. Pour the contents of the shaker without the ice cubes into a flute glass. 3. Add the raspberry-lychee skewer. Cheers! You can find the raspberry vinegar at www.great-taste.ch

Learn more

POTATO MASH WITH AROMATIC BLACK TRUFFLE OLIVE OIL BY A L'OLIVIER

This simple and classic recipe will warm you on cold days Ingredients for 4 people 800 g mashed potatoes (Bintje, Manon, Agata, Agria…) 100 ml hot milk 4 tbsp. aromatic truffle oil from A L'olivier A few sprigs of chives A few sprigs of chervil Salt Freshly ground pepper preparation 1. Peel the potatoes. Cook in boiling salted water until soft (approx. 25 minutes). 2. Mash with a potato masher or fork. 3. Add the milk and A l'Olivier's aromatic black truffle olive oil and stir well. 4. Season with salt and pepper. 5. Finely chop the chervil and chives. 6. Divide the porridge into small bowls. Sprinkle with herbs, drizzle with a little aromatic A l'Olivier olive oil with black truffle flavor and serve hot. Bon appetit You can find the truffle oil in our shop at: www.great-taste.ch  

Learn more

CHIPOTLE HONEY RUB TOMAHAWK STEAK

A first-class, tender piece of steak from the grill with a coarse, sweet and peppery crust. Our Chipotle Honey Rub adds a southern touch to a steakhouse favorite. INGREDIENTS 1.5 kg Tomahawk steak (or another prime cut steak) 3 tablespoons Chipotle Honey Rub salt for seasoning PREPARATION 1. Rub the steak on all sides with Chipotle Honey Rub until evenly coated. Let stand at room temperature for about 30 minutes. 2. While the beef is resting at room temperature, preheat the grill to 125°C using indirect heat. Our favorite grill is the Big Green Egg or other kamados because this recipe uses the reverse sear method. 3. Place the beef on a roasting pan on top of the Big Green Egg. Cook over indirect heat at an internal roasting temperature of 48°C. 4. Preheat the grill to 275°C using direct heat. 5. To sear the steak, place it on the grill grate and close the lid for 1 minute. Then rotate the steak a quarter turn to create crisscross grilled spots. Close the lid for another minute. 6. Turn the steak over and repeat step 5 on the other side. After these steps, the meat should have an internal temperature of 54°C to achieve a perfect medium rare. 7. Remove the steak from the grill and let it rest for 10 minutes. 8. Cut against the grain into 1 cm thick slices and sprinkle with coarse sea salt. Serve with crispy potatoes and a chipotle-honey dipping sauce. Mix the chipotle-honey seasoning with a good mayonnaise and serve. We wish you bon appetit!

Learn more

STUFFED MUSHROOMS WITH AROMATIC TRUFFLE OLIVE OIL FROM A L'OLIVIER

Are you looking for an original appetizer for your holiday dinner? We have prepared a delicious, balanced recipe for you. The aromatic olive oil with black truffle is added at the end of cooking these delicious stuffed mushrooms. Ingredients for 4 people 8 large mushrooms for stuffing 3 tablespoons crème fraîche 50 g Parmesan 3 slices of cooked ham 1 egg yolk 1 garlic clove 3 tablespoons truffle oil from A L'OLIVIER Parsley Fine sea salt Ground pepper preparation 1. Preheat the oven to 180°C. 2. Remove the mushroom stems (and peel if necessary), leaving only the cap. 3. Peel the garlic clove. 4. Chop the mushroom stems and mix with the crème fraîche, Parmesan, cooked ham, egg yolk and garlic. 5. Add 2 tablespoons of A l'Olivier Black Truffle Aromatic Olive Oil and mix. 6. Bring a pot of water to the boil and soak the mushroom caps for 5 minutes. Then brush with extra virgin olive oil and place on a baking tray lined with baking paper. 7. Fill the mushrooms and then bake in the oven for 15 minutes. 8. Drizzle with A l'Olivier's aromatic black truffle-flavored olive oil. You can find the truffle oil from A L'OLIVIER in our shop Have fun cooking

Learn more

MOUSSE AU CHOCOLAT WITH FINE SEA SALT AND AROMATIC LEMON OIL BY A L'OLIVIER

What could be better than a delicious homemade chocolate mousse? In this recipe, we'll let you in on our little secret: a dash of lemon olive oil from Nice. The result is a heavenly dessert that's both light and tart. Ingredients for 4 people 125 g cooking chocolate 4 egg whites 2 egg yolks 2 tablespoons olive oil with lemon from A L'OLIVIER and drizzle with a splash to serve A pinch of extra fine sea salt 1/2 an untreated yellow lemon preparation 1. Melt the chocolate in a water bath. 2. Remove from heat. Add the egg yolk and aromatic lemon olive oil and stir with a rubber spatula. 3. In a bowl, beat the egg whites until stiff. 4. Slowly add the egg whites to the chocolate, egg yolk and olive oil mixture. 5. Divide the mousse between 4 glasses or cups. 6. Place in the refrigerator for at least 3 hours, ideally overnight. 7. Before serving, grate some lemon zest over each chocolate mousse. 8. Add a few drops of lemon olive oil and a pinch of extra fine sea salt. 9. Serve chilled. You can find the lemon oil as well as fine Fleur de Sel in our shop Have fun cooking

Learn more

Duck breast with raspberry vinegar from A l'Olivier

A sweet and savory combination that will delight your palate! starter for 4 people Ingredients: 2 duck breasts 2 shallots 4 tablespoons raspberry vinegar A l'Olivier Extra fine sea salt Freshly ground pepper side dish 100g lamb's lettuce 1 handful of fresh raspberries 3 tablespoons of extra virgin olive oil 1 tbsp raspberry vinegar from A l'Olivier 1 teaspoon mustard Salt Freshly ground pepper preparation 1. Using a sharp knife, cut criss-cross into the skin of the duck breast without cutting into the meat. 2. Season both sides with salt and pepper, cover and wrap on a plate. Leave to stand at room temperature for 1 hour. 3. Peel and finely chop the shallots, then wash and dry the lamb's lettuce. 4. Prepare the dressing for the lamb's lettuce by mixing the olive oil, A l'Olivier raspberry vinegar, mustard, salt and pepper. 5. Place the duck breasts in a heavy-bottomed pan over medium heat and cook skin side down for 10 minutes until browned and crispy. Leave the pan on the stove. 6. Degrease the pan to reduce splatters by pouring excess fat into a bowl. Cook the duck breasts on the other side for an additional 7 to 12 minutes, depending on the desired doneness. 7. Place the roasted duck breasts on a cutting board, cover and let rest for 10 minutes. 8. Drizzle a tablespoon of the fat remaining in the pan in which the duck was fried over the top. 9. Fry the shallots in the duck fat, then add 4 tablespoons of A l'Olivier raspberry vinegar. Cook over medium heat for 3 to 4 minutes, then deglaze the cooking juices from the bottom of the pan and season to taste. 10. Cut the duck lengthwise into slices. 11. Mix the lamb's lettuce, raspberries and vinaigrette. 12. Arrange half a duck breast on each plate with the raspberry lamb's lettuce and drizzle the duck with the stock from the pan. Bon appetit

Learn more

CONSOMMÉ OF MUSHROOMS AND WHITE TEA

CONSOMMÉ OF MUSHROOMS AND WHITE TEA by Asep Hamdani, Four Seasons Hotel Jakarta This easy-to-make recipe combines mushroom umami flavors with the subtle delicate luxury of fresh vegetable broth and white tea. Served in glass bowls, it's sure to impress your dinner party guests. For two to four people as a starter 5g dry morels and 3g dry Tremella mushrooms 800ml still mineral water 50g fresh mushrooms, 20g fresh oyster mushrooms and 20g fresh shiitake mushrooms 20g celery 20g leek 20g carrot 20g white onion 2g roasted black pepper 4g white tea 3g mascarpone sea ​​salt for seasoning Pour the mineral water into a medium-sized pan. Soak the dry morels and tremella mushrooms for 10 minutes at room temperature. Halve the fresh button mushrooms, oyster mushrooms and shiitake mushrooms. Cut the vegetables into 2cm pieces. In a pan, gently roast the whole black pepper over medium heat for 3 minutes. Add the fresh mushrooms, vegetables and roasted black pepper to the medium pan with the mineral water, bring to a simmer and cook over low heat for 45 minutes. Strain the consommé, add the white tea and simmer for 5 minutes. Fill the morels with mascarpone and place them in the serving bowls together with the tremella mushrooms. Strain the tea leaves, season the consommé with sea salt, pour into serving bowls and serve hot. COOKING TIPS: This dish looks great in glass serving bowls. For a more rustic vegetable soup experience, you can add vegetables back into the consommé.

Learn more

AUTUMN SALAD WITH FIG VINEGAR FROM A L'OLIVIER

AUTUMN SALAD WITH FIG VINEGAR FROM A L'OLIVIER Fig lovers? Discover this fresh and easy autumn recipe. 🍁🍂🍁 Ingredients 1 handful of arugula 1 handful of curly chicory 1 handful of red chicory 8 fresh purple figs 1 pomegranate 100 g fresh goat cheese 2 tbsp vinegar & fig A l'Olivier 3 tablespoons of virgin walnut oil Extra fine sea salt Freshly ground pepper preparation 1. Wash the rocket, endive and red chicory and spin dry. 2. Quarter the figs and remove the seeds from the pomegranate. 3. Place lettuce leaves and fig slices on each plate. 4. Top with the crumbled goat's cheese and a few pomegranate seeds. 5. In a bowl, mix the fig vinegar with the walnut oil and season with salt and pepper. 6. Drizzle the dressing over each plate. Enjoy your meal 🧑‍🍳

Learn more

Fried Scallops with Grapefruit Vinegar

Fried Scallops with Grapefruit Vinegar A simple and tasty recipe where A l'Olivier grapefruit vinegar enhances the flavor of this delicious seafood. Ingredients for 2 people 8 scallops 1 garlic clove 2 tbsp A l'Olivier vinegar & lemon, grapefruit 1/2 lemon butter Extra fine sea salt Freshly ground pepper Preparation: 1. Crush the garlic clove with a garlic press. 2. Fry the scallops in a pan with butter over high heat for 2 to 3 minutes. 3. Divide the scallops among the plates. 4. Deglaze the pan over high heat with A l'Olivier vinegar & lemon, grapefruit for a few minutes to release the juice. 5. Add the crushed garlic and fry over low heat. 6. Drizzle this sauce over the scallops and finish with a few drops of lemon juice. Season with salt and pepper. 7. Serve immediately and enjoy.

Learn more

Korean Sriracha Honey Shrimps

Servings 4-6 | Preparation time 5 min | Total time 10 min Quick, easy and delicious – slightly sweet and sizzling hot prawns in a caramelized honey-garlic sauce. Ingredients 1 kg raw shrimps, either with shells and heads or without (as desired) 4 tablespoons butter or oil 1 tablespoon honey 2 tablespoons Sriracha-Honey Hot Chili 2 garlic cloves, roughly chopped 2 tablespoons coriander, roughly chopped 1 lime, cut into wedges HOW IT'S DONE Heat a large skillet on the stove over medium-high heat. Add the butter/oil to the pan to melt. Once the butter/oil is melted and heated, stir in the honey, Sriracha Honey Hot Chili and the garlic cloves. In the meantime, pat the prawns dry. When the oil and spice mixture is bubbling and simmering, add the shrimp to the pan and cook for 2 minutes to brown and caramelize on one side. Then, using tongs, flip the shrimp and finish cooking for another 1-2 minutes. Remove the pan from the heat. Pour the sauce from the pan over the prawns and sprinkle with coriander and a squeeze of fresh lime juice. Serve the prawns immediately with lime wedges. Bonus! Turn on the grill and cook the prawns over the flames for extra caramelization – just use the oil and spice mixture as a cold marinade for the prawns before grilling.

Learn more

Spanish Meatballs Albondigas

Spanish meatballs, or albondigas, are traditionally served in tapas bars in Spain. Whether you serve them for an appetizer, a tapas party, or a main course for dinner, these little meatballs in a spicy tomato sauce are perfect with a glass of Spanish red wine. Servings 4 | Preparation time 10 min | Total time 35 min Spanish meatballs, albondigas, tapas meatballs Ingredients meatballs 1/2 cup fresh breadcrumbs or crumbled bread from the day before 2 tablespoons milk 500g ground beef 2 garlic cloves, chopped 1 egg yolk 3 tsp smoked Spanish chorizo ​​rub 1/4 cup olive oil smoked paprika tomato sauce 1 tablespoon olive oil 1 onion, small cubes 3 garlic cloves, chopped 1 bay leaf 1 tsp smoked Spanish chorizo ​​rub 500g fresh tomatoes, seeded and chopped HOW IT'S DONE Soak the breadcrumbs in milk for about 5 minutes and squeeze out excess liquid. Place the breadcrumbs in a bowl with the beef, garlic, egg yolk and spices. Mix well. Form the meat mixture into 12 equal-sized balls. Cover with cling film and leave to rest in the fridge for 30 minutes. Heat the oil in a large skillet over medium-high heat. Brown the meatballs on all sides and transfer to a plate. Place the same pan you used to cook the meatballs over medium heat, add a small splash of oil, onion, garlic, spices and bay leaf and sauté for about 10 minutes or until the onion is soft. Stir in tomatoes and return meatballs to the pan. Reduce heat and simmer for 20 minutes, or until sauce has thickened and meatballs are cooked through. Transfer to a bowl and serve immediately.

Learn more