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Creamy mushroom soup

Creamy mushroom soup

  • 300 g of boletus
  • 300 g mixed mushrooms
  • 300 g of floury potatoes
  • 1 large shallot
  • 1 cube of chicken broth
  • 4 tablespoons of chervil
  • 50 g of butter
  • 6 tablespoons of thick cream
  • 2 tablespoons of olive oil
  • salt and freshly ground pepper

1. Wash all the mushrooms quickly and gently, dry them with paper towels, then cut the ends of their stem. Reserve 4 boletus.

2. Peel the potatoes, wash them and cut them into small pieces. Peel and chop the shallot. Cut the mushrooms into small pieces. 

3. Prepare a broth with 30 cl of water and a bouillon cube.

4. In a casserole, heat the butter and 1 tbsp. of olive oil. When the mixture is frothy, add the shallot and the mushrooms and gently fry for 5 minutes.

5. Add the potato pieces, chicken broth, a little pepper and salt. Cover and let simmer for 20 minutes. 

6. Wash and remove the leaves from the chervil.

7. Slice the reserved boletus and brown them in the remaining oil. 

8. When the mushrooms and potatoes are cooked, mix them finely with their broth and chervil with the kitchen blender #37. Add a little boiling water if the consistency is too thick.

9. Serve very hot in bowls with some cream and sliced sautéed mushrooms.

 

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beet, apple and coconut soup

beet, apple and coconut soup

 

• 5 or 6 beetroos peeled and cut in quarters

• 2 apples peeled and cut in quarters

• 2 tbsp of coconut oil

• 1L of vegetable broth

• 250ml of coconut milk

 

 

• a piece of chopped ginger

• a clove of garlic

• a tablespoon of turmeric

• salt and pepper to taste

 

  1. Preheat the oven to 180 ° C.
  2. On a plate lined with baking paper, place the beetroot quarters, salt and pepper and add a dash of vegetable oil. Cook for about 20 minutes or until beets are tender.
  3. In a large pan, melt the coconut oil, add the garlic, apples, ginger, turmeric, salt and pepper generously.
  4. Add the beets and vegetable broth, simmer for about 10 minutes over medium heat. Add the coconut milk and reduce it to a smooth and creamy soup using your kitchen blender #37.

 

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Cucumber Gaspacho

Cucumber Gaspacho

  • 1 cucumber
  • 1 fresh onion
  • 10 fresh mint leaves
  • 2 Greek yogurts
  • 10 cl of milk or almond milk
  • salt, pepper
  1. Wash the cucumber, cut it into slices. Slice the onions.
  2. Mix all the ingredients in your blender 37 until you get the right texture.
  3. Keep fresh until ready to serve. Add mint leaves in the glasses for decoration.

 

 

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Strawberry and Spinach Smoothie Bowl

Strawberry and Spinach Smoothie Bowl

  • 6 strawberries
  • 1 banana
  • 1 large handful spinach
  • 1 to 2 tablespoons of matcha powder

  • 20 cl of coconut milk or almond milk

  • 4 ice cubes

Optional toppings

  • Sliced strawberries
  • Banana rings
  • Blueberries
  • Muesli
  • Chia seeds
  1. Peel and cut the banana. Hull the strawberries.

  2. Blend all the ingredients in your blender until you get a smooth mixture.

  3. Pour into a bowl and add the toppings of your choice.

 

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Asparagus soup

Asparagus soup

  • 400g green asparagus
  • 200 g potatoes
  • ½ bunch of new onions
  • 2 springs of chervil
  • 25g butter
  • Poultry broth
  • 1 tablespoon olive oil
  • Salt, Pepper
  1. Slice the onions finely.
  2. Peel and rinse the potatoes, cut them into small cubes.
  3. Peel the asparagus and cut into pieces.
  4. In a casserole, brown the onions with the butter. Add the potatoes and asparagus, mix. Pour the chicken broth, salt and pepper. Let simmer for 30 minutes.
  5. Pour the soup into your kitchen blender 37, with the oil and chervil and blend. Serve hot.

 

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MANGO PASSIONFRUIT SMOOTHIE BOWL

MANGO PASSIONFRUIT SMOOTHIE BOWL

  • 1 Mango
  • 1 passion fruit
  • ½ Banana
  • 1 yoghurt
  • 4 tbsp. oatmeal
  • 1 tbsp maple syrup
  • 3 ice cubes

Optional toppings

  • Passion fruit
  • Sliced strawberries
  • Grenade
  • Muesli
  • Chia seeds
  • Goji berries
  1. Peel and cut the mango and banana. Cut in half the passion fruit and get the pulp.
  2. Mix the fruit, yoghurt, oatmeal, ice cubes and maple syrup in your blender #62 until you get a smooth mixture.
  3. Pour into a bowl and add the toppings of your choice.

 

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Blackberry Smoothie Bowl

Blackberry Smoothie Bowl

  • 2 bananas
  • 25g of blackberries
  • 140g of coconut yoghurt 
  • 125ml of almond milk
  • 1 cup of ice cubes 

Optional toppings

  • 130g of granola 
  • 100g of blackberries
  • 50g of grated coconuted, grilled
  1. Slice thinly 1/2 banana. Roughly chop the remaining 1 1/2 bananas. Place the chopped banana in your blender #62. Add blackberries, coconut yogurt, almond milk and ice cubes. Blend until smooth.
  2. Arrange the extra blackberries, banana slices, granola and roasted coconut pieces in rows on the smoothie, as topping.

 

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Green Smoothie Bowl

Green Smoothie Bowl

  • 1/4 ripe avocado
  • 2 medium ripe bananas, previously sliced
  • 2 large handfuls spinach
  • 1 small handful kale
  • 1/2 - 2 cups unsweetened milk
  • 1 Tbsp flaxseed
  • 2 Tbsp salted creamy almond or peanut butter (optional)
  1. Put bananas, avocado, spinach, kale, milk, flaxseeds and the optional almond or peanut butter into our brushless blender #62.
  2. Mix until the texture is smooth.
  3. Serve in small to medium-sized bowls with the toppings of your choice.




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Chocolate Almond Smoothie Bowl

Chocolate Almond Smoothie Bowl

  • 2 large frozen bananas
  • 1/4 cup almond butter
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon vanilla extract, optional
  • 1 cup Almond Milk
  • 3 – 4 ice cubes

Optional toppings

  • sliced bananas
  • granola
  • cocoa nibs
  • chopped almonds
  1. Put bananas, almond butter, cocoa powder, milk, ice cubes and optional vanilla into our brushless blender #62.
  2. Blend until the texture is smooth.
  3. Serve in small to medium-sized bowls with optional toppings of your choice.



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ITALIAN Bruschetta

Photo: apronandsneakers.com

ITALIAN Bruschetta

  • 4-5 fresh tomatoes
  • 1/2 fresh onion
  • 3 cloves fresh garlic
  • 1 bunch fresh basil
  • 4 tablespoons extra virgin olive oil
  • seasalt and fresh ground pepper
  • Few slices of Italien bread


 

  1. You can prepare your homemade Italian bread with your dough mixer 18.
  2. Slice tomatoes and onions with your vegetable slicer 48.
  3. Chop the garlic.
  4. Mix all the ingredients and add fresh basil. 
  5. Toast your bread before putting olive oil and the garniture on the top. 

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Pumpkin Soup

Pumpkin Soup

  • 1 pumpkin
  • 2 potatoes
  • 2 chopped onions
  • 3 chopped garlic cloves
  • 10 cl of fresh cream 
  • 1 pinch of nutmeg
  • 1 teaspoon of curry 
  • 1 cube of chicken broth
  • 1 bay leaf
  • Salt
  • Pepper
  1. Remove the bark and pips from the pumpkin and cut the flesh into large pieces.
  2. Peel the potatoes and cut them into large pieces.
  3. Cook over low heat the chopped onions and garlic in the butter.
  4. Add the potatoes and pumpkin, cook for 5 minutes.
  5. Cover with water, add chicken broth (crumbled), curry, nutmeg, bay leaf and simmer over low heat for about 30 minutes.
  6. When the vegetables are cooked, mix your preparation with the blender #37.
  7. Check the seasoning, season with salt and pepper according to your taste, then add the fresh cream and simmer for another 2-3 minutes.

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Old Fashioned Pancakes

Photo: kitchme.com

Old Fashioned Pancakes

  • 200g of flour
  • 10g of baking powder
  • 15 cl of milk
  • 15 cl of water
  • 3 tablespoons of oil
  • 4 eggs
  • 15g of vanilla sugar
  • 2 tablespoons of sugar
  • 1 pinch of salt
  • Lemon zest
  • Vegetable oil, for the griddle

 For the topping, optional:

  • Red fruits
  • Whipped cream/ Maple syrup



  1. Pour the flour, baking powder, salt, vanilla sugar, sugar, and eggs in the bowl of your planetary mixer 27.
  2. Then, pour progressively the milk, water, oil, and lemon zest.
  3. Mix all these ingredients in your planetary mixer with the flat beater on middle speed.
  4. Heat a lightly oiled griddle or frying pan.
  5. Pour the batter onto the griddle, using apprx. 1/4 cup for each pancake. 
  6. Brown both side and serve them. 

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Gazpacho

Photo: garnishwithlemon.com

Gazpacho

  • 4 cups of tomato juice    
  • 5-6 tomatoes
  • 1 onion
  • 2 green onions
  • 1 green bell pepper
  • 1 cucumber
  • 1 clove garlic

  • 2 tablespoons of lemon juice
  • 2 tablespoons of red wine vinegar
  • 1/2 bunch of fresh parsley
  • 1 teaspoon of white sugar
  • Little dried basil
  • Salt and pepper
  1. Slice tomatoes, onion, green pepper, garlic with your vegetable slicer 48. 
  2. Chop green onions and parsley. 
  3. Put all the ingredients in your kitchen blender 37 and mix them until it become slightly chunky.
  4. Chill at least 2 hours before serving. 


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Hamburger

Photo: sayyestohoboken.com

Hamburger

  • 2 hamburger buns
  • 250 g beefsteak of beef
  • 1 little onion
  • 1/2 clove garlic 
  • 2 tablespoons of chive 
  • Salt and Pepper 
  • 2 lettuce leaves
  • 4 slices of cheese for hamburger
  • Desired sauces (ketchup …)

1. Cut the meat coarsely.

2. Peel the onion and cut it into 4 or 6.

3. Slice thinly the degermed half-clove of garlic.

4. Put all the ingredients with the chive, the salt and pepper in your meat mincer 12 and mix everything finely.

5. Divide your meat and shape your steaks.

6. Cook your steaks with a dash of oil.

7. Little before the end of the cooking, put a slice of cheese on every steaks.

8. Cut the hamburger buns, introduce the second slice of cheese on the bottom bread and heat for 2 minutes.

9. Place the steaks, salad, 2 or 3 slices of tomato. Add the sauce and enjoy!


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A DELICIOUS COLD MELON SOUP

Photo: marmiton.org

A DELICIOUS COLD MELON SOUP

  • 1 melon
  • 1/2 lemon
  • 1 tablespoon of balsamic vinegar
  • 2 tablespoons of olive oil
  • 10 basil leaves
  • Salt and pepper

1. Shred the flesh of the melon and remove pips.

2. Place all the ingredients in your kitchen blender 37 and mix until smooth.

3. Add salt and pepper.

4. Leave in the fridge for 2 hours before serving.


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CUCUMBER AND FENNEL FROZEN SOUP

Photo: cuisine.journaldesfemmes.com

CUCUMBER AND FENNEL FROZEN SOUP

  • 1 fennel bulb
  • 1 tbsp of olive oil
  • 1 cucumber
  • 1 plain yogurt
  • 6 mint leaves

1. Cook for 10 minutes the fennel with olive oil.

2. Juice the cucumber and the fennel in your juice extractor 68.

3. Put the juice and the other ingredients in your kitchen blender 37. Blend everything until smooth.

4. Put it in the fridge for three hours before serving!


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CREAM PEA SOUP WITH MINT

Photo: bojongourmet.com

CREAM PEA SOUP WITH MINT

  • 500g of fresh pea
  • 5 tsp of creme fraiche
  • 1 onion
  • 1 shallot
  • Salt and Pepper
  • Chopped mint

1. Peel and cut the onion and the shallot finely.

2. Cook the peas in the pan with the onion and the shallot .

3. Put the preparation with the creme fraiche in your kitchen blender 37 and mix everything. Add salt and pepper.

4. Add the chopped mint above.

5. Serve hot or fresh according to your tastes.


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SALSA VERDE SAUCE

Photo: shewearsmanyhats.com

SALSA VERDE SAUCE

  •  1/2 cup of onion, chopped
  • 1/2 pound green tomatillos, husk removed
  • 1/2 cup of cilantro, chopped
  • 1/2 lime
  • 2 jalapeño peppers, seeded and chopped
  • Salt and pepper to taste

1. Cut the tomatillos lengthwise and roast them for about 6 minutes under the broiler until the skin is a little dark.

2. Squeeze the lemon with your citrus juicer.

3. Put the roasted tomatillos, onion, cilantro, lime juice and jalapeño in your kitchen blender 37.

4. Blend until you obtain a smooth puree.

5. Place in the refrigerator to cool and enjoy.


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CREAM SOUP WITH RED PEPPERS AND TOMATOES

Photo: abeautifulmess.com

CREAM SOUP WITH RED PEPPERS AND TOMATOES

  • 1 red pepper
  • 2 tomatoes
  • 1 shallot
  • 1 garlic clove
  • 1 small box of tomato puree
  • Salt, pepper
  • Basil
  • Small pieces of bread
  • Olive oil
  • 2 teaspoons of cream

1. Cook in the olive oil, the thinly sliced shallot, the chopped garlic clove and the red pepper cut into thin strips.

2. Juice the tomato with your juice extractor #65.

3. Put your tomato juice in your preparation and simmer for 10 min. Add the tomato puree and the cream.

4. Put everything in your kitchen blender #37 and mix it. Add salt and pepper.

5. Toast the small pieces of bread. Put it in your cream soup with basil.


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