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The art of refining all your dishes
  1.  
    Pumpkin soup
    with caramelized
    pumpkin seeds
    40 min.
    difficulty
     
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    Pumpkin soup
    with caramelized
    pumpkin seeds

    Ingredients:

    • 25 cl EKABE fresh whipping cream 30% fat
    • 800 g pumpkin, pitted and cut into large cubes
    • 1 onion, peeled and finely chopped
    • 1 clove garlic, peeled and finely chopped
    • 250 g floury potatoes, peeled and diced
    • 2 tbsp olive oil
    • 1 l vegetable stock
    • 4 tbsp pumpkin seeds
    • 1 tbsp melted butter
    • 1-2 tbsp. maple syrup
    • Fine salt and pepper
    • Nutmeg
    • 2 cm fresh ginger, peeled and finely chopped
    • Pumpkin seed oil

    Preparation:

    1. Prepare onion, garlic, ginger, potatoes and pumpkin as directed in the ingredient list.
    2. Pour the oil into a large saucepan, add the onion and sauté for 5 minutes.
    3. Add garlic and ginger and sauté briefly
    4. Add the diced potatoes, the pumpkin cubes then the stock. Bring to a boil and simmer over low heat for about 20 minutes until vegetables are cooked.
    5. Meanwhile, mix pumpkin seeds with melted butter and maple syrup. Caramelize in the oven at 180°C, for 10 minutes, on a baking sheet with parchment paper. Let cool.
    6. Mix soup thoroughly.
    7. Stir in half the EKABE fresh whipping cream, reheat and season to taste with salt, pepper and nutmeg.
    8. Beat the second half of the EKABE fresh whipping cream until stiff.
    9. Arrange soup in soup bowls and place a spoonful of whipped cream in the centre of each dish.
    10. Sprinkle with caramelized pumpkin seeds and drizzle with pumpkin seed oil.
    40 min.
    difficulty
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    EKABE fresh whipping cream 25cl 30% fat
    Liquid it can be incorporated into all your hot or cold recipes and as whipped cream it is simply a delight!
    The red bottle is available in 25cl and 50cl size.
  2.  
    Chicken supreme
    with
    mushroom cream sauce
    30 min.
    difficulty
     
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    Chicken supreme
    with
    mushroom cream sauce

    Ingredients:

    • 300 g basmati rice
    • 1 onion, peeled and finely chopped
    • 2 tbsp olive oil
    • 600 g chicken breast, diced
    • 25 cl vegetable or chicken stock
    • Chopped chives
    • 20 cl EKABE fresh thick cream 30% fat
    • Fine salt and pepper
    • 150 g brown mushrooms, cleaned and minced

    Preparation:

    1. Prepare basmati rice according to package directions.
    2. Pour 1 tbsp oil into a skillet and sauté onion for 4 minutes until translucent. Add mushrooms and cook for a few minutes more. Remove from pan and set aside.
    3. Sear chicken cubes in 1 tbsp oil over high heat for 4 minutes, stirring constantly. Return mushrooms and onions to skillet, drizzle with broth and reduce for 4 minutes.
    4. Add EKABE fresh thick cream, season with salt and pepper and reduce again.
    5. Arrange the chicken breast with its creamy mushroom sauce in the centre of the plates and surround with basmati rice.
      Garnish with chives.
    30 min.
    difficulty
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    EKABE fresh thick cream 20cl 30% fat
    Always perfect for cooking to refine sauces with its smoothness or to sublimate salty or sweet cakes with its melting ability.
    The red cup is available in 20cl and 50cl size.
  3.  
    Cheese Pasta with Herbs,
    Ham and Spinach
    30 min.
    difficulty
     
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    Cheese Pasta with Herbs,
    Ham and Spinach

    Ingredients:

    • 400 g Fusilli tricolour pasta
    • 1 tsp olive oil
    • 150 g cooked ham, diced
    • 1 onion, peeled and finely chopped
    • 200 g EKABE fresh spreadable melted cheese with herbs 40% fat
    • 20 cl EKABE fresh whipping cream 30% fat
    • 2 tsp grated Parmesan cheese
    • 2 tsp breadcrumbs
    • 50 g baby spinach shoots, stems removed
    • Fine salt and pepper

    Preparation:

    1. Cook pasta according to package directions; drain and set aside.
    2. Pour oil into skillet and roast ham cubes; add onion and sauté until translucent.
    3. Stir in EKABE fresh whipping cream and EKABE fresh spreadable melted cheese with herbs and season with salt and pepper to taste. Mix well and simmer slowly for a few minutes.
    4. Arrange half of the cooked pasta in a large ovenproof dish.
    5. Spread the spinach on top, then cover with the second half of the pasta.
      Add the preparation to the cooked ham and cheese and sprinkle finely with breadcrumbs and Parmesan cheese.
    6. Bake at 200°C (grill function) for 10-15 minutes.
    30 min.
    difficulty
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    EKABE melted cheese with herbs 200g 40% fat
    Traditional cooked cheese with aromatic herbs that can be enjoyed cold on a slice of bread, hot as a dip or melting for cooking.
    The green cup is available in 200g and economical 500g size.
  4.  
    Savoury cheese cake
    with herbs & tomato topping
    65 min.
    difficulty
    8x   
     
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    Savoury cheese cake
    with herbs & tomato topping

    Ingredients:

    • For the shortcrust pastry:
    • 300 g whole wheat flour
    • 1 tsp baking powder
    • 150 g diced butter
    • 1 egg (size M)
    • 4 tbsp water
    • ½ tsp salt
    • For the filling:
    • 500 g EKABE fresh cream cheese 40% fat
    • 2 tbsp herbs (chives, parsley), finely chopped
    • 4 eggs
    • 2 tsp wheat semolina
    • 150 g grated Comté cheese
    • ½ tsp Chili Powder
    • Nutmeg
    • 70 g shredded feta cheese
    • Fresh basil
    • Fine salt and pepper
    • 300 g heirloom tomatoes cut into quarters

    Preparation:

    1. For the shortcrust pastry, mix flour baking powder and salt. Add butter, egg and water and work until smooth.
    2. Wrap the dough in plastic foil and place in the refrigerator for at least 1 hour.
    3. Spread the dough and place it in a 23 cm mould with removable bottom.
    4. In a bowl, mix the EKABE fresh cream cheese with the eggs, grated Comté cheese, herbs and semolina.
    5. Season with Chili Powder, nutmeg, salt and pepper to taste.
    6. Pour the mixture over the dough and bake for 40 minutes at 200°C.
    7. When out of the oven, let it sit for a while. Spread the tomato quarters over the cake and sprinkle with fresh feta cheese and basil.
    8. Serve ideally with a salad of young rocket sprouts or lamb’s lettuce.
    65 min.
    difficulty
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    EKABE fresh cream cheese 500g 40% fat
    Enjoyable and creamy, it is best enjoyed with a spoon and conjures up culinary wonders; savoury cheesecakes, appetizer verrines...
    The purple cup is available in a single size of 500g.
  5.  
    Crème brûlée
    with cinnamon and orange
    90 min.
    difficulty
    12x   
     
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    Crème brûlée
    with cinnamon and orange

    Ingredients:

    • 50 cl EKABE fresh whipping cream 30% fat
    • 1 vanilla pod split in half lengthwise and scraped with the tip of a knife
    • 100 g + 12 tbsp sugar
    • 1 grated BIO orange zest
    • 1 tsp cinnamon powder
    • 6 egg yolks (size M)
    • 12 physalis for decoration

    Preparation:

    1. In a saucepan, combine the EKABE fresh whipping cream, vanilla pod and seeds, grated orange zest and cinnamon and heat over low heat for 3 minutes. Turn off the heat and let infuse for 10 minutes.
    2. Reheat briefly strain the mixture through a fine sieve and set aside.
    3. Whisk egg yolks and 100 g sugar until white. Gradually stir in the hot cream mixture and remove the foam with a tsp.
    4. In an ovenproof dish, place the 12 ramekins and fill them with the cream. Then pour hot water into the ovenproof dish so that it reaches halfway up the ramekins.
    5. Bake in the bain-marie at 150°C for about 50 minutes.
    6. Remove from oven, cool and refrigerate for several hours or overnight.
    7. Just before serving, sprinkle each ramekin with 1 tablespoon sugar and caramelize with a torch.
    8. Decorate each crème brûlée with 1 physalis.
    90 min.
    difficulty
    Download the recipe
    EKABE fresh whipping cream 50cl 30% fat
    Liquid it can be incorporated into all your hot or cold recipes and as whipped cream it is simply a delight!
    The red bottle is available in 25cl and 50cl size.
  6.  
    Chocolate Chip Pear Muffins
    40 min.
    difficulty
    18x   
     
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    Chocolate Chip Pear Muffins

    Ingredients:

    • 200 g flour
    • 50 g cornstarch
    • 2 tsp baking powder
    • 125 g sugar
    • 250 g EKABE fresh cheese 0% fat
    • 2 eggs
    • 100 g softened butter
    • 2 tsp maple syrup
    • 2 Williams pears, peeled, seeded and diced
    • 100 g chocolate chips
    • Icing sugar

    Preparation:

    1. Preheat the oven to 180°C.
    2. Prepare the muffin pan with muffin paper cups.
    3. In a bowl, combine the flour cornstarch, baking powder and sugar.
    4. In a second container, combine EKABE fresh cheese, eggs, butter and maple syrup.
    5. Stir flour into the mixture until smooth. Add pear pieces and chocolate chips and mix one last time.
    6. Fill the muffin boxes up to 2/3 and bake for 30 minutes.
    7. Once out of the oven, let cool and sprinkle with icing sugar before serving.
    40 min.
    difficulty
    Download the recipe
    EKABE fresh cheese 500g 0% fat
    A true pleasure, pure or with fruits, it reveals all its art and lightness in muffins and cheesecakes.
    The blue cup is available in 500g and 1kg family size.
  7.  
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