PANTRYFLEX

On the jar: Flintroom Passionsfrucht–orangenöl-

shake · dressing

★ STARRED KITCHENPrep 5 min

Flintroom Passionsfrucht-Orangenöl

Independent adaptation of a publicly published Tim Raue recipe. Not affiliated with, sponsored by, or endorsed by Tim Raue.

From a starred kitchen.

Ratio

Ratio by volume: Orange Oil 200 ml, Olive Oil 200 ml, Espelette 10 ml, Passion Fruit 76 ml
Orange Oil 200 mlOlive Oil 200 mlEspelette 10 mlPassion Fruit 76 ml

Ingredients

  • Orange Oil — 200 ml Orangenöl
  • Olive Oil — 200 ml Olivenöl
  • Thai Chile — ½ Thaichili, gehackt
  • Espelette — 2 TL Piment d'Espelette (10 ml)
  • Passion Fruit — pulp of 2 Passionsfrüchte
  • White Pepper — weisser Pfeffer (0.5 g)
  • Salt — Meersalz (2 g)

Method

  1. Pour to the lines in order (bottom → top): Orange Oil, Olive Oil, Espelette, Passion Fruit.
  2. Add finishing notes: Thai Chile, White Pepper, Salt.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Berlin chef whose namesake restaurant holds two Michelin stars for Asian-inspired cooking that joins Thai aromatics, Japanese product and Chinese technique.

Originally published as Passionsfrucht–Orangenöl-Dressing.

Adapted from a Tim Raue recipe (Tim Raue / GaultMillau CH (Tomatensalat)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Tim Raue / GaultMillau CH (Tomatensalat) (published as “Passionsfrucht–Orangenöl-Dressing”). Full citation lives in Provenance.

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