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5 old-school recipes reinvented

30 December, 2019

Classed under: Hosting

When your grandmother visits for supper, there are three golden rules: serve great food, serve great food... and serve really great food.

We can help you do just that. We reinvented classic recipes that your grandmother would approve of. We added meat and a dash of love.

We promise that your grandmother will remember these meals for years to come.

Green pea soup with crème fraîche and Black Forest ham

This version 2.0 of traditional split pea soup is as delicious as it is colourful. Your grandmother will be so hap-pea (sorry, we couldn't help ourselves).

Portions : 4 to 6


  • One Olymel Black Forest smoked half ham, cut into cubes
  • 750 g of frozen green peas
  • 1 yellow onion, chopped
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 2 yellow potatoes, cut into cubes
  • 4 cloves of garlic, peeled and roughly chopped
  • 1 L of chicken stock
  • Basil leaves (3 to 4 stalks worth)
  • 1/2 cup of sour cream
  • Vegetable oil
  • Salt and pepper


  1. Heat the oil in a pan over medium-high heat.
  2. Cook the onion, celery and carrot for 3 to 4 minutes. Season with salt and pepper.
  3. Add the potatoes, green peas and stock. Bring to the boil.
  4. Simmer for 15 to 20 minutes until the potatoes are tender.
  5. Using a food processor or stick blender, blend the soup until it is smooth. Add more seasoning if necessary.
  6. Serve in bowls and garnish with crème fraîche or sour cream, cubes of Black Forest ham and a few basil leaves.

Pork tenderloin wrapped in Serrano ham with multicoloured vegetables

This is a rainbow version of a traditional pork tenderloin and yellow potatoes supper. Your guests will be impressed by this visual feast.

Portions : 4


  • One Olymel pork tenderloin (100 g), cut into 4 portions
  • 8 slices of Olymel dry cured Serrano ham
  • 400 g of multicoloured carrots, halved lengthwise
  • 1 turnip, peeled and cut into medium-sized cubes
  • 3 potatoes, cut into medium-sized cubes
  • Chopped rosemary (3 stalks worth)
  • 1/4 cup of maple syrup
  • Vegetable oil
  • Salt and pepper


  1. Heat the oven to 350°F.
  2. In a bowl, mix the carrot, turnip and potato with the rosemary, a dash of vegetable oil, maple syrup and salt and pepper. Pour the mixture into an ovenproof dish and bake for 15 minutes.
  3. Heat a little vegetable oil in a pan over medium-high heat. Season the pork tenderloin with salt and pepper. Add to the pan and sear for 2 minutes on each side. Transfer to a chopping board.
  4. Wrap 2 slices of Serrano ham around each pork tenderloin (or more than 2 slices if you like!)
  5. Take the vegetables out of the oven after 15 minutes, place the pork on top and bake in the oven for a further 18 to 20 minutes, until the pork has reached an internal temperature of 160°C.
  6. Serve the pork with the maple and rosemary roasted vegetables.

Mashed sweet potato with bacon and chorizo crumble

Bye bye, boring mashed potatoes. This version of a classic recipe is for those who love deli meats and it's the perfect side dish to complement pork tenderloin wrapped in Serrano ham. Don't worry if the image has made you salivate. It's perfectly normal.

Portions : 4


  • 3 or 4 sweet potatoes (depending on their size), peeled and cut into cubes
  • 3 or 4 slices of Olymel applewood smoked bacon, cut into thin strips
  • 100 g of Olymel chorizo dry sausage, cut into small cubes
  • 2 tablespoons of butter
  • 1/4 cup of milk
  • Rosemary (4 stalks worth)
  • Salt and pepper


  1. Add the cubes of sweet potato to a pot and cover with water. Add a generous pinch of salt. Bring to the boil.
  2. Simmer for 15 to 20 minutes until the sweet potatoes are tender. Drain.
  3. While the sweet potato is simmering, add the chorizo and bacon to a pan. Cook for 8 to 10 minutes over medium-high heat until crispy. Spread out on a paper towel-lined plate.
  4. Add the butter and milk to the sweet potato and mash with a potato masher. Add more seasoning if necessary.
  5. Serve and garnish with the thyme and cooked bacon and chorizo.

A majestic sandwich loaf with extra meat

This is classic Quebec comfort food that makes an appearance every holiday season. It's what mayonnaise is to sandwiches: indispensable. This majestic version is perfect for meat lovers.

Portions : 8 to 10


  • 1 loaf of white bread (not sliced)*
  • 4 Olymel Italiana mild gourmet sausages (skin removed)
  • 1 red pepper, cut into thin strips
  • 4 green onions, finely chopped
  • 3 eggs, hard-boiled and sliced
  • 175 g of Olymel old fashioned smoked ham
  • 1/3 cup of mayonnaise
  • 2 tablespoons of yellow mustard
  • 150 to 200 g of Olymel Amoré pepperoni
  • 3 plum tomatoes, sliced
  • 6 to 8 leaves of iceberg lettuce
  • 250 g of cream cheese (at room temperature)
  • 1/3 cup of 15% cooking cream
  • 3 radishes, diced
  • 1/2 cup of cherry tomatoes, cut in half
  • Chopped parsley (4 stalks worth)
  • Vegetable oil
  • Salt and pepper

*Note: We used a loaf of country-style white bread that you can buy unsliced in a bakery or supermarket. However, before the holidays, certain grocery stores sell white bread that is sliced horizontally. You can also use tramezzini, a crustless bread that is sliced horizontally and is available in several grocery stores.


  1. If your loaf is not pre-sliced, cut it into 4 long horizontal slices.
  2. Heat a little vegetable oil in a pan over medium-high heat. Cook the sausage meat for 5 to 8 minutes. Add the red pepper and green onion and cook for a further 5 minutes. Remove from the pan and allow to cool.
  3. Spread mayonnaise on each slice of bread. Spread the sausage meat, red pepper and green onion mixture on one slice of bread.
  4. Spread the mustard, egg and ham slices on one slice of bread.
  5. Spread the lettuce leaves, pepperoni and tomato slices on the remaining slice of bread. Season each slice with salt and pepper. Assemble the sandwich loaf.
  6. Mix the cream cheese and cooking cream until smooth.
  7. Cover the sandwich loaf with the cream cheese mixture and garnish with radish slices, cherry tomato halves and parsley.
  8. Cut into vertical slices.

Poor man's pudding with bacon

No, that isn't a typo. We took your favourite dessert to the next level by adding bacon. Feel free to make a double batch because your guests will ask for seconds.

Portions : 8 personnes


  • 6 slices of Olymel maple flavour naturally smoked bacon, chopped
  • 1/3 cup of butter (at room temperature)
  • 1/2 cup of granulated sugar
  • 1 cup of flour
  • 1.5 teaspoons of baking powder
  • 1 egg
  • 1/4 cup of milk
  • 1/2 teaspoon of vanilla extract
  • 2 cups of brown sugar
  • 1/2 cup of 15% cooking cream
  • 1 cup of water


  1. Heat the oven to 400°F.
  2. In a pan, cook the bacon for 6 to 8 minutes over medium-high heat until crispy. Spread out on a paper towel-lined plate.
  3. In a bowl, mix the flour and baking powder.
  4. In a second bowl, cream the sugar and butter (mix until the sugar has dissolved in the butter and the mixture is white and fluffy).
  5. Add the egg, milk and vanilla to the sugar and butter mixture. Whip.
  6. Add the flour and baking powder mixture and half of the bacon and mix well.
  7. In another bowl, whip the brown sugar, cream and water. Pour into a glass ovenproof dish (Pyrex, for example).
  8. Add the dough mixture to the syrup mixture. Bake in the oven for 30 to 35 minutes.
  9. Allow to cool for 10 minutes before serving. Garnish with the remaining bacon.

Voilà! Now you're ready to invite all the meat lovers over for a feast! Call your grandmother and invite her over for supper. We don't even mind if you tell her that these are your own recipes.