Our favorite
RECIPES

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.

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.

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.

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.

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.

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.



 

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.




 
4.  

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. 
   
   

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.

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. 
   
   

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. 

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!

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.

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!

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.

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.

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.