Recipes with FBC Products
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Appetizers
Salads
First Course
Palate Cleanser
Mains & Sides
Quick Salad
Desserts
Appetizer
Crostini with Gorgonzola & Figs & Red Wine Jam (212 ml)
Sweet–savory, perfect to start dinner.
Rustic toasted bread
Soft gorgonzola
2–3 tsp Bay Leaves
Chopped walnuts (optional)
Details
Salad
House Salad with Four Thieves Vinaigrette (100 ml)
Crunchy, aromatic, full of character.
Details
First Course
Gnocchi Butter & Sage with Sage Vinegar (100 ml)
The classic “burro e salvia” with an aromatic twist.
Details
Palate Cleanser
Lemon & Culinary Lavender Granita
A perfumed sorbet that resets the palate.
Details
Main
Roast Chicken with Rosemary Vinegar & Bay Leaves
Juicy, aromatic, with a golden crust.
Details
Quick Salad
Cucumbers with Mint Vinegar Vinaigrette
Fresh, crunchy and super fast.
Details
Dessert
Panna Cotta with Rosepetal Jam (106 ml)
Elegant and delicate, with floral notes.
Details
Dessert
Cheesecake Bars with Figs, Almond & Honey Jam (212 ml)
Biscuit base, creamy middle, figgy swirl.
Biscuit base + cream cheese filling
4–5 tbsp Bay Leaves
Details
Side
Roasted Carrots with Chilli Salt & Chilli Vinegar Glaze
A bold, characterful side.
Details
Main
Veggie Sandwich: Olive Vinegar & Four Thieves Mustard
Rich and flavorful—great toasted.
Details
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Crostini with Gorgonzola & Figs & Red Wine Jam
Yield: 8–10 crostini · Prep: 10 min · Cook: 0
Ingredients
1 baguette, sliced & toasted
120–150 g soft gorgonzola
4–5 tsp Bay Leaves
2 tbsp chopped walnuts (optional)
Method
Spread gorgonzola on warm toasts.
Spoon jam over and finish with walnuts. Serve immediately.
Nutrition (est.) — per crostino
Energy: 90 kcal Carbs: 9 g (Sugars: 3 g)
Fat: 5 g (Sat: 3 g) Protein: 3 g
Fiber: 0.6 g Salt: 0.30 g
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House Salad with Four Thieves Vinaigrette
Serves: 2–3 · Prep: 10 min
Ingredients
200 g mixed leaves, 4 radishes (sliced), 1 small carrot (ribbons)
1 cup croutons tossed with Bay Leaves
4 tbsp EVOO + 2 tbsp Bay Leaves
1–2 tsp Bay Leaves
Method
Whisk oil, vinegar and mustard with a pinch of Herb Salt.
Toss salad with dressing; add croutons right before serving.
Nutrition (est.) — per serving
Energy: 160 kcal Carbs: 8 g (Sugars: 4 g)
Fat: 13 g (Sat: 2 g) Protein: 3 g
Fiber: 2 g Salt: 0.90 g
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Gnocchi Butter & Sage with Sage Vinegar
Serves: 2 · Prep: 5 min · Cook: 8–10 min
Ingredients
Method
Boil gnocchi until they float. Meanwhile, melt butter with sage until fragrant.
Toss gnocchi in the sage butter; off heat, add vinegar. Season and serve.
Nutrition (est.) — per serving
Energy: 520 kcal Carbs: 75 g (Sugars: 3 g)
Fat: 18 g (Sat: 10 g) Protein: 9 g
Fiber: 4 g Salt: 1.20 g
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Lemon & Culinary Lavender Granita
Serves: 4 · Prep: 10 min · Freeze: 3–4 h
Ingredients
Method
Warm water and dissolve sugar. Stir in vinegar and lavender; cool.
Freeze in a shallow tray, scraping with a fork every 30 min until fluffy.
Nutrition (est.) — per serving
Energy: 70 kcal Carbs: 18 g (Sugars: 17 g)
Fat: 0 g (Sat: 0 g) Protein: 0 g
Fiber: 0 g Salt: 0.00 g
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Roast Chicken with Rosemary Vinegar & Bay
Serves: 3–4 · Prep: 10 min · Cook: 35–45 min @ 190°C
Ingredients
Method
Season chicken with oil, Herb Salt, pepper; add bay and vinegar.
Roast 35–45 min until juices run clear. Splash a little vinegar to glaze.
Nutrition (est.) — per serving
Energy: 420 kcal Carbs: 2 g (Sugars: 1 g)
Fat: 28 g (Sat: 8 g) Protein: 38 g
Fiber: 0 g Salt: 1.10 g
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Cucumbers with Mint Vinegar Vinaigrette
Serves: 2 · Prep: 8 min · Rest: 10 min
Ingredients
2 cucumbers (thinly sliced), 1 spring onion (sliced)
3 tbsp EVOO + 2 tbsp Bay Leaves
Bay Leaves
, pepper
Method
Whisk oil and vinegar; season. Toss with vegetables.
Rest 10 minutes for flavors to meld. Serve chilled.
Nutrition (est.) — per serving
Energy: 110 kcal Carbs: 6 g (Sugars: 4 g)
Fat: 9 g (Sat: 1.3 g) Protein: 2 g
Fiber: 1 g Salt: 0.80 g
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Panna Cotta with Rosepetal Jam
Serves: 4 · Prep: 10 min · Chill: 4 h
Ingredients
Method
Unmold panna cotta. Warm jam until pourable.
Spoon on top; finish with a tiny pinch of lavender.
Nutrition (est.) — per serving
Energy: 320 kcal Carbs: 28 g (Sugars: 24 g)
Fat: 20 g (Sat: 12 g) Protein: 5 g
Fiber: 0 g Salt: 0.20 g
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Cheesecake Bars with Figs, Almond & Honey Jam
Yield: 12 bars · Prep: 15 min · Bake/Set per base
Ingredients
1 biscuit base (23×23 cm) + cream cheese filling
5 tbsp Bay Leaves
Method
Spread filling over base. Dollop jam and swirl with a knife.
Bake or chill as your recipe requires; cut into bars.
Nutrition (est.) — per bar
Energy: 260 kcal Carbs: 24 g (Sugars: 16 g)
Fat: 16 g (Sat: 8 g) Protein: 4 g
Fiber: 0.6 g Salt: 0.30 g
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Roasted Carrots with Chilli Salt & Glaze
Serves: 3–4 · Prep: 10 min · Cook: 20–25 min @ 200°C
Ingredients
Method
Toss carrots with oil and Chilli Salt; roast 20–25 min.
Mix vinegar + honey; drizzle over hot carrots and toss.
Nutrition (est.) — per serving
Energy: 180 kcal Carbs: 22 g (Sugars: 13 g)
Fat: 9 g (Sat: 1.3 g) Protein: 2 g
Fiber: 5 g Salt: 0.70 g
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Veggie Sandwich: Olive Vinegar & Four Thieves Mustard
Serves: 2 · Prep: 15 min
Ingredients
Method
Marinate veg with Olive Vinegar and Herb Salt for 5–10 min.
Spread mustard mayo on bread, add relish, stack veg; toast if desired.
Nutrition (est.) — per sandwich
Energy: 430 kcal Carbs: 48 g (Sugars: 9 g)
Fat: 18 g (Sat: 3 g) Protein: 11 g
Fiber: 6 g Salt: 1.60 g
Nutrition information is an estimate per serving (or per piece/bar as indicated), calculated from standard ingredient data.
Actual values may vary based on specific brands, portions and preparation.
