Menu

contact
us

FR / EN

Contact us

FR / EN

Sublim' > Our Recipes > Concrète Coconut Oil / Turmeric

< BACK

Savoury

Concrète Coconut Oil / Turmeric

VIRGIN COCONUT OIL “L’Exotique”

Introducing our new collection of flavours: Les Concrètes. These preparations will generate new recipes, to be revealed next year. Les Concrètes will lend a unique elegance to your dishes. You need to prepare them ahead of time to allow the flavours to infuse.

SEE MORE VIRGIN COCONUT OIL “L’Exotique”

Preparation : 10 mins

Baking : 10 mins

200 g jar

Sublim’ “L’Exotique” organic virgin coconut oil: 200 g

Turmeric: 1 tsp

Lemongrass stalk, or kaffir lime: Zest of 1 fruit

Fresh ginger: 20 g

Ustensils

1 grater

1 airtight pot

Préparation

Grate the ginger;
Heat the Sublim’ “L’Exotique” organic virgin coconut oil to 60 °C;
Add the ginger and kaffir lime zest (or chopped lemongrass stalk);
Leave to infuse for 1 hour;
Place in a jar and refrigerate.

The other recipes

LARD “Le Fondant”

Concrète Lard / Pepper & Ginger

flavour creation No. 5

VIRGIN COCONUT OIL “L’Exotique”

Concrète Coconut Oil / Vanilla & Lime

flavour creation No. 4

LARD “Le Fondant”

Concrète Lard / Thyme & Lemon

flavour creation No. 2

DUCK FAT.. “La Délicate”

Concrète Duck Fat / Ginger & Fenugreek

flavour creation No. 1

LARD “Le Fondant”

GOLDEN MINI DOUGHNUTS

Crunchy and moreish

VIRGIN COCONUT OIL “L’Exotique”

RED BERRIES CHEESECAKE

Strawberries and raspberries

DUCK FAT.. “La Délicate”

CRUNCHY WHITING CAKE

a chequerboard in whiting

LARD “Le Fondant”

GRISSINI

Did someone say “Cocktail hour”?

LARD “Le Fondant”

RED LENTIL SOUP

Soup, or puree?

DUCK FAT.. “La Délicate”

BREADED SOFT-BOILED EGG AND SAUCE GRIBICHE

An Easter egg … well almost!

Follow us