Beef Fillet, Tender Potatoes, and Green Beans with Almonds
Ingredients: CastelineS Classic Olive Oil CastelineS Noir d’Olive AOC Provence Olive Oil 6 portions of beef fillet 1 kg Ratte potatoes 300 g green beans 50 g toasted flaked a
Beetroot Hummus
Ingredients: AOC Provence Black Olive Oil CastelineS AOC Provence Black Olive Oil 250g cooked chickpeas 1 cooked beetroot 1 clove of garlic 1 tbsp tahini the juice of half a lemon
Pad Thai with Prawns
Ingredients: CastelineS Ginger Olive Oil 16 shelled and cleaned prawns 1 chopped spring onion 4 carrots, cut into sticks 1 yellow bell pepper 30 g ginger 1/3 cup soy sauce Thai noo
Roasted Figs with Port and Raspberry Sorbet
Ingredients: Seigneurs des Baux Mascarpone Cream: 125g of mascarpone 75g of cream 40g of sugar Vanilla 300g of figs, cut in half 60g of honey 50g of raspberries 1/3 glass of port 1
Classic Organic, green tapenade, black olives
Ingredients: CastelineS Classic Organic Olive Oil La Grossane Tapenade d’Olives Vertes Classic Organic Olive Oil 1 Jar of green tapenade, 110g 1 Pouch of Grossane black olive
Red Cabbage Burger
Ingredients: AOC Provence Olive Oil 4 burger buns Lettuce 5 shallots Mayonnaise (homemade) 4 chicken breasts 2 eggs One large red cabbage Whisk the eggs in a deep plate. Crush the
Gazpacho and Mustard Brousse
Ingredients: CastelineS Classic Olive Oil 10 Roma tomatoes3 cloves garlic1 shallotSaltPepper250g Brousse30g whole grain mustard Blanch and peel the tomatoes. Cut the tomatoes in ha
Asparagus Tart
Ingredients: Citronnelle Bio about ten thin green asparagus spears a sheet of puff pastry Roast the whole asparagus in an oven at 180 degrees for 15 min. At the same time, bake the
Green Asparagus and Polenta
Ingredients: Serves 4 CastelineS Classic Olive Oil Saffron 12 Asparagus spears Vegetable broth Drizzle of Classic Fruité Vert olive oil Parmesan shavings For the polenta: 125 g me