GOURMET PERFUMERY
Beauty starts within!
Important!!! Read before cooking...
Les Parfums d'Isabelle only use chemotype food grade essential oils bought from our trusted Grasse-based supplier, Néroliane, thus guaranteeing their safety. We decline any responsibility if you do experiment our cooking recipes with essential oils purchased from suppliers who have not been recommended by us.
Green pea soup with peppermint
YOU WILL NEED (for 6 people):
1 liter of chicken stock
300 g of frozen green peas
50 g of butter
Cumin powder
1 tbsp of fresh cream
1 mint leaf
1 drop of peppermint essential oil
LEVEL: EASY
PREPARATION AND COOKING TIME: 30 MNS
HEALTHY NOTE: TONIC DIGESTIVE
Boil the chicken stock and add the green peas. Cook on moderate heat for 10 mns.
Blend in a mixer with the butter.
Filter in a sieve, check the seasoning.
Add 1 drop of peppermint essential oil. Pour into champagne glasses. Add one tablespoon of fresh cream in the middle and sprinkle with cumin powder. Cover with the mint leaf.
Note: Can be eaten cold. If your soup is too thick, just add a bit of chicken stock.
 If you want to buy our Special cooking peppermint oil
Our price: £5.10* >>>BUY NOW *Price calculated on a €/£ conversion rate of 0.85 |
Aubergine caviar with lemon
YOU WILL NEED (for 4 people):
1 kg of aubergines
1 natural yogurt
3 tbsp olive oil
100 g of chopped onions
fresh lemon juice
4 gelatine leaves
2 drops of lemon essential oil
LEVEL: MEDIUM
PREPARATION AND COOKING TIME: 1H30
HEALTHY NOTE: DETOXIFYING AND BALANCING
Cook the aubergines with their skin in the oven (at 200°C temperature) for approximately 1 hour.
Cut them in two and remove the flesh. Chop it to create the caviar.
Pour the caviar in a pan, add the natural yogurt and cook at moderate heat for about 5 to 10 mns.
Add the gelatine leaves (softened in cold water), salt and pepper.
Place the caviar in a bowl and add the chopped onion, lemon juice, lemon essential oil and olive oil. Blend and check the seasoning.
Leave to cool.
Note: Serve on bruschettas (bread) or toasted bread with cherry tomatoes.
 If you want to buy our Special cooking Lemon oil
Our price: 10 ml bottle £3.65* >>>BUY NOW
*Price calculated on a €/£ conversion rate of 0.85 |
Carrot cake with cardamom
YOU WILL NEED (for 6 people):
400 g of organic carrots
130 g of unrefined cane sugar
160 g of whole rice flour
60 g of almond powder
1 tbsp of baking powder (gluten free)
4 eggs
1 grated lemon zest
2 drops of cardamom essential oil (food grade)
Optional: 4 drops of pure vanilla extract
LEVEL: EASY
PREPARATION AND COOKING TIME: 1H
HEALTHY NOTE: DIGESTIVE, STIMULATING AND DIURETIC
Picture courtesy of Assugrin
Clean the carrots well, peel the skin and grate them. Blend with cane sugar, almond powder, rice flour and baking powder. Add the 2 drops of cardamom. Add the eggs. Add the vanilla extract.
Grated the lemon zest and add to the mixture. Blend well. Pour the dough into a greasy baking plate and place in the oven at at 180°C temperature for 30 to 40 minutes. Use the blade of a knife inside the cake to check it is cooked. The blade should come out clean and dry.
Note: Excellent with vanilla or coconut ice cream  If you want to buy our Special cooking Cardamom oil
Our price: 5 ml bottle £8.10* >>>BUY NOW
Vanilla absolute (for your ice cream)Our price: 5 ml bottle £19.70* >>>BUY NOW
*Price calculated on a €/£ conversion rate of 0.85 |
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