1. Prepare your almond milk by soaking your almonds overnight.
2. Rinse the almonds and add fresh water.
3. Pass your almonds with some water in your cold press juicer n65.
4. The day before, mix the chia seeds in the almond milk.
5. Cover the container with plastic wrap and store in the refrigerator.
6. The next day, peel and cut the flesh of a mango into small cubes.
7. Blend the flesh of the other mango with the lime juice and agave syrup in your Expert brushless blender n62 until you obtain a smooth coulis.
8. Pour the mango coulis into verrines.
9. Cover with the well-firmed chia-almond milk preparation.

1. In a bowl, combine the softened butter, the sugar and the orange zest with a wooden spoon.
2. Then, add eggs, one by one. Mix.
3. Add flour in one time, with the baking powder. Mix.
4. Press 2 oranges with your genuine citrus juicer n°11 and ad the juice to the batter.
5. Add 1tsp of orange blossom and mix to obtain a smooth batter.
6. Grease and dust baking pan with flour and pour the batter.
7. Preheat the oven to 180°C and bake the cake for 25 to 30 minutes.
8. Soak the top of the cake with remaining orange juice.
9. Let cool on a shelf and enjoy it.

1. Pour the flour with the salt in the bowl of the dough mixer.
2. Dissolve the yeast in the water, then pour it over the flour, starting to knead with the fork. Knead for 10 to 12 minutes, adjusting the speed of the bowl using the brake, until a homogeneous dough is obtained.
3. Form balls and place them on a floured baking sheet and let rise for about 2 hours, covered with a cloth, in a warm place.
4. Preheat the oven to 250 ° C and bake the breads for about 30 minutes.
5. Let cool on the oven shelf.

1. Grind 2 doses of coffee with your automatic silent espresso coffee grinder n°55BAR.
2. Extract 2 shots of espresso coffee with your coffee machine.
3. Add 2 scoops of ice cream in a bowl or a glass.
4. Pour 2 glasses of hot espresso or strong brewed coffee on the ice cream and serve immediately.
5. Add chocolate chips or sliced almonds or other nuts.

1. Cook the chestnuts in boiling water for 45 minutes.
2. Peel and finely slice the onion.
3. In a casserole dish, melt the butter. Add the onion. As soon as it is transparent, add the chestnuts. Stir for 2 minutes.
4. Add the water, chicken broth, rosemary and nutmeg. Lightly salt and pepper. Bring to the boil, then cook over medium heat for 10 minutes.
5. Remove the rosemary and mix everything with your blender #37. Add a little hot water or hot milk if the soup seems too thick.

1. In a bowl, combine the butter and egg yolks with a wooden spoon.
2. Pour the mixture into your No. 18 kneader and stir in the flour, sugar, cinnamon, baking powder and salt, then let knead until you get a smooth mixture.
3. Film the dough and place in the fridge for at least 1 hour.
4. Preheat the oven to 180 ° c. Spread the dough on about 3 mm and cut shapes using cookie cutters.
5. Place the shortbread cookies on the baking sheet lined with parchment paper. Cook for about 12 min.
6. Prepare the icing: Mix the icing sugar with the egg whites and lemon juice to form a thick cream. Cover the shortbread when they are cold.

Mayonnaise preparation

1. Take a high bowl, place the egg yolk, mustard, salt and pepper in it.
2. Whip the mayonnaise, pouring in the olive oil in small amounts.
3. Cut the capers in half and the pickles in small cubes.
4. Finely chop the shallot and the parsley leaves.
5. Mix them with the mayonnaise and keep cool.

Beef tartare preparation

1. Place the fresh beef on your meet mincer #12-12 and chop finely.
2. Mix a little mayonnaise with the meat (amount of mayonnaise to be defined according to your tastes).
3. Place a round cookie cutter on a plate.
4. Fill ¾ with tartare and press down lightly with the press.
5. Hold the press while delicately removing the cookie cutter.
6. Pour a little olive oil over the tartare, top with fleur de sel and add a nice handful of arugula on the side.

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.

1. Preheat the oven to 180 ° C (thermostat 6). Grease the pan.
2. Heat the butter in a saucepan, add the flour and stir quickly for 1 min. Add the warm milk and whisk for a few minutes over low heat.
3. Remove the pan from the heat.
4. Separate the egg whites and beat firmly with your mixer #27 (with a pinch of salt).
5. Grate the emmental with your grater #02.
6. In the cooled pan, add the egg yolks one by one, then the grated cheese. Put a pinch of nutmeg, pepper. Salt little because the cheese already contains salt.
7. Incorporate the beaten egg whites, mixing gently.
8. Pour into the mold, at most up to 4 cm from the edge.
9. Bake for 35 minutes in the circulating heat position.

1. Preheat the oven to 180° and grease a silicone pan.
2. Then melt the butter and set aside.
3. Beat together the whole eggs and powdered sugar until the mixture whitens and doubles in volume.
4. Make almond powder with your #02 grater, equipped with the parmesan disc.
5. Then sift the almond powder over the eggs and gently fold in the almond extract.
6. Finally, add the cold melted butter and mix gently.
7. Pour in the cake batter in your pan and bake for 30 minutes.

1. Clean and rinse the quinoa with cold water. Cook the quinoa in a saucepan, cold start (1 glass of quinoa for 2 glasses of water).
2. Peel the carrot, beet, cucumber and onion.
3. Grate the carrot, beetroot and cabbage with your vegetable cutter n ° 48 equipped with the 48200R3 grater
4. Slice the cucumber, radishes and onion with your vegetable cutter n ° 48 equipped with the 48200T3 grater
5. Cut the avocado into strips.
6. For the dressing, pour olive oil, balsamic vinegar, turmeric, grated ginger and soy sauce into a bowl.
7. For the dressing, start by putting a quinoa base in a bowl, then arrange the vegetables on top, with a little chopped parsley and sprinkle with the vinaigrette.

Dough

1. In the bowl of mixer #27 fitted with the paddle, combine the flour, sugar and salt on speed 1 for 30 seconds.
2. Add the butter and mix on speed 2 for 2 minutes. Finally, add water and mix until the dough forms a ball.
3. Wrap the dough in a plastic wrap and place it in the refrigerator for 30 minutes.
4. Place the dough on a floured surface and roll it out. Put the dough in a prepared mold, cut the edges and bake for 15 minutes in a preheated oven at 210 ºC. Remove the cooking balls and cook for 5 minutes. Remove from the oven.

Pumpkin puree

1. Cut the pumpkin pulp into cubes and cook it for 30 minutes with half the cream: it must be very tender.
2. Break 3 eggs, separating the whites from the yolks. Whisk the yolks with the sugar until the mixture turns white and doubles in volume. Add cinnamon and nutmeg.
3. Using your blender #37, mix the pumpkin pulp with the rest of the cream to obtain a smooth puree. Pour in the egg-sugar-spice mixture and mix again.
4. Whisk the egg whites until stiff and fold them into the pumpkin mixture. Pour into the bottom of the pastry and slide into the oven. Cook for about 30 minutes, until the filling is golden.
5. Leave to rest for 15 minutes before unmolding. Serve warm or at room temperature.

1. In a small container, mix the yeast in some warm water.
2. In the bowl of your planetary mixer #27, place the flour, salt and sugar. Mix 1 minute on speed 1.
3. Gradually add the milk and then the water with the yeast. Leave the speed (2 to 3 maximum) until the dough comes off the bowl.
4. Knead the dough for about 15 minutes with your dough mixer #18. Form a ball and then set aside in a bowl with a damp cloth over it. Leave to stand for 2 hours at room temperature.
5. Spread in square. Add the butter at the center and close the four parts of the dough. Spread in length. 
6. Bend in 3. Let stand for 15 mn.
7. Make the croissants. Cut the dough into triangles of 10cm x 15cm x 15cm. Moisten with cold water, and then bronze the croissants with an egg. Wrap in beginning by the base.
8. Let rise one hour. Let cook at 200-210°C for 10-15 minutes until the croissants are well bronzed. 

1. For the garnish, dice ¼ red pepper, ¼ green pepper and an onion. Reserve.
2. Cut the rest of the vegetables into cubes, chop the garlic, and put them in a bowl. Add the bread in pieces, the coriander, the oil, the vinegar, the pepper and a little salt and pepper. Mix, cover with a film and let stand at least 2 hours in the fridge.
3. Once well marinated, pour everything into your kitchen blender #37 with 20cl of water and mix until you get the consistency of a velouté.
4. Serve very fresh, sprinkled with cut vegetables. Salt and pepper.

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. Preheat the oven to 200°C.
2. Mix the honey and sugars. Then add the spices, the bicarbonate, the baking powder, then pour the hot milk and the whole egg.
3. Pour the mixture into your mixer #18 and add the flour in the rain, then knead until the mixture is smooth (approx. 5minutes). Finish with the liquid caramel (it will give the gingerbread this brown colour).
4. Butter the cake pans widely and pour in the batter. Bake for about 45 minutes.
5. The gingerbread is cooked when it has a dark brown crust and a knife tip comes out dry.

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 apples, pear, yogurt and cinnamon in your brushless blender #62.

2. Blend until the texture is smooth.

3. Divide the mixture between two bowls and top with the almonds, banana, and granola.

4. Serve immediately.

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.

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. 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. 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. 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. 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. 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.

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. 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. 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. 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. 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. 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.