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Hand Mixers & Turboliquidizers
01.
Cut the vanilla pods lengthwise in half, and scrape out the seeds with the back of a knife, then place in a small saucepan. Add 100 g olive oil. Let infuse for 2-3 minutes at 60°C.
02.
Blanch olives twice starting in cold water and bring to a boil.
03.
In a small saucepan, sauté the finely chopped onion in butter until golden-brown. Add water, salt and pepper. Cover and cook over low heat for 20 minutes. Pass through a chinois strainer. Press with a small ladle until you obtain a rich jus and set aside in another small saucepan for later reheating.
04.
Take the cauliflower and cut into large florets off the main stem. Select the largest ones and cut into 12 slices, each 2 mm thick, to obtain small, visually appealing trees. Set aside 2 raw florets. Take the rest of the florets and the trimmings, put them in a small saucepan with the milk and vanilla pod, cut in half without the seeds. Season with salt and pepper and cook gently, covered, for 10 to 15 minutes. Remove the vanilla pod. Blend it quickly to a very fine purée. Return to the saucepan, ready to reheat.
05.
Ask your fishmonger to open the scallops, clean them quickly in cold water, then pat dry. Season with salt and pepper. Then pan-fry them in very hot vanilla olive oil until lightly browned. Before serving, add a drop of lemon juice to each one
06.
Arrange 3 scallops on a plate, one behind the other over a dollop of purée, with the 3 browned cauliflower florets fanned out. Place a small amount of cauliflower purée on the stem. Coat scallops with the onion jus.
07.
Using a teaspoon, drizzle vanilla oil over the scallops and cauliflower florets, making sure to remove any vanilla seeds. Using a cheese grater, grate the 2 raw florets to create the snowflakes. Arrange on the scallops and cauliflower. Garnish scallops and florets with a few olives.
To blend fast and get homogeneous results rely on our Bermixer Pro. This handy tool is also easy to clean as its tube and shaft can be removed without requiring tools, making it also the most hygienic option.
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Hand Mixers & Turboliquidizers
01.
Peel, core, and slice apples into wedges. Dehydrate until leathery (not crisp) at 200°F (93°C) for a few hours or 150°F (66°C) overnight. Set aside 175 g of dried apples.
02.
Vacuum seal freeze-dried apples with 2 cans of apple juice concentrate in our vacuum packer . Refrigerate it overnight. Later run them through the freeze dryer cycle again.
03.
Boil 2 cans of apple juice concentrate with vanilla bean, brown sugar, and salt. After boiling strain out vanilla bean, add gellan gum, and blend with the Bermixer Pro until smooth.
04.
Pour hot gel mixture into a baking pan, refrigerate until set, then blend again to smooth. Strain and vacuum out air bubbles in a chamber sealer.
05.
In a pot, mix remaining apple juice concentrate, dehydrated, and freeze-dried apples. Let sit at room temperature or refrigerate it overnight.
06.
Heat apple mixture with butter and spices in a saucepan until liquid is absorbed and filling is hot. Pour the hot apple filling onto a sheet tray. Put the tray in the refrigerator until the apples are cold. Once the filling is chilled to 45 °F / 7 °C, add the apple gel to the filling and mix them together.
07.
Roll out pie dough that must be at least an inch-and-a-half wider than the pie pan. Place in pie pan, and chill. With the pie dough pressed gently into the pan and the excess draping over the rim.
08.
Fill pie base with apple filling, top with apple gel. Cover with top dough, seal edges, and flute.
09.
Chill pie for a few hours. Use the strained egg wash for the upcoming crust step and bake at 400°F (204°C) for 30 minutes. Reduce heat to 325°F (163°C) for 1 hour, then bake at 400°F (204°C) for 20 minutes more. Cool before serving.
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Low-cost
Planetary Mixers
01.
Cook the raspberries with the sugar for about 8-10 minutes. Remove from heat and add the raspberry liqueur and the gelatin sheets, which have been previously soaked in cold water and well-drained.
02.
When the preparation reaches room temperature, add the soft peak cream made with BE8 .
03.
Pour the mixture into a mold lined with bisquit on the sides and bottom.
04.
Let the Bavarian cream set in a blast chiller or in the refrigerator for a couple of hours.
05.
Before serving, decorate the charlotte with fresh raspberries and raspberry coulis if desired. Slice and enjoy it cold.
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0 minutes
15 minutes
Easy
Low-cost
Food Processors
01.
Peel the red onion and cut it into large pieces. Place it in the K55 or PREP4YOU, with the micro toothed blades and mince it finely.
02.
Squeeze in the lime juice.
03.
Cut the avocados in 2, remove the kernel and scoop out the flesh with a small spoon: add it to the bowl with a hint of powdered chili, salt and pepper.
04.
Mix according to the desired consistency and keep cool until ready to serve.
05.
For a spicier result, you can serve decorated with slices of red onion and thin slices of red chili pepper.
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30 minutes
1h20
Easy
Low-cost
Vegetable Slicer
01.
Peel the potatoes. With the TRS or PREP4YOU cut them into slices using a 4mm slicing disc. Immerse them in a pot of salted water and bring to a boil. Let cook until the potatoes are cooked but still a little firm. Drain them.
02.
Peel the onions. With the TRS or PREP4YOU slice them using a 2mm slicing disc. Place them in a large pan with the butter. Cook for 5 min over high heat, then add the bacon bits and brown for another 10 min.
03.
Add the drained potatoes and brown over high heat, 5 to 10 minutes. Pour the white wine, salt a little, pepper, add the nutmeg and cook for another 2 or 3 minutes.
04.
Place everything in a gratin dish or mold with well-buttered strapping. Add the heavy cream on top.
05.
Cut the reblochon in half. Cut each half into the thickness and place them on the tartiflette, crust side up.
06.
Bake for 25 min at 200 °C. Serve hot.
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10 minutes
Easy
Low-cost
Food Processors
01.
Peel the shallot.
02.
Drain and rinse the chickpeas. Put them in the bowl of the K55 or PREP4YOU, taking care to save a few for serving.
03.
Add the shallot, the 5 tablespoons of oil, sesame puree and lemon juice. Add salt and pepper.
04.
Mix until creamy.
05.
Place hummus in a serving container. Serve decorated with reserved chickpeas, cumin powder, drizzle of oil and coriander leaves.
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20 minutes
20 minutes
Easy
Low-cost
Hand Mixers & Turboliquidizers
01.
Rinse the broccoli and cut it into small bunches.
02.
Heat the broth in a large saucepan. When simmering, add the broccoli and cook for about twenty minutes. It must be melting.
03.
Empty half of the cooking stock (see 3/4 depending on the desired consistency) and add the cheeses to the cream. Add salt and pepper.
04.
Mix with the Bermixer Pro 450 until you get a perfectly smooth cream.
05.
Optionally decorate with a few florets of raw broccoli and small croutons golden in oil. Serve immediately topped with heavy cream and sprinkled with a round of pepper mill.
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30 minutes
30 minutes
Easy
Low-cost
Hand Mixers & Turboliquidizers
01.
Peel the butternut squash. Cut it in half and remove the seeds. With the TRS or PREP4YOU dice it using a 10mm dicing kit.
02.
Peel the onions. With the TRS or PREP4YOU slice them using a 2mm slicing disc.
03.
In a large saucepan, place the onion and butternut squash with a drizzle of olive oil. Brown 5 min.
04.
Pour the broth, cover and cook over medium heat for about 20 .The pumpkin must be tender.
05.
Add the curry powder, coconut milk, salt and pepper and continue cooking for 5 min.
06.
Mix the soup using the Bermixer Pro 450. Add a little water if the consistency is too thick.
07.
Serve hot, with the addition of the heavy cream and sprinkled with the roasted pumpkin seeds.
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30 minutes
50 minutes
Easy
Low-cost
Planetary Mixers
01.
Separate the white from the yolk of the eggs. Place the whites in a cool place.
02.
In the bowl of the DMIX or BE8 put the soft butter with the powdered sugar. Add the egg yolks, flour, yeast and 15 cl of milk. Whisk to mix thoroughly. Set aside and preserve in a container.
03.
Rinse the bowl of the DMIX or BE8 and dry it, then whip the egg whites to stiff peaks. Gently incorporate them into the previous preparation using a spatula.
04.
Melt the chocolate with the remaining milk in a bain-marie.
05.
Separate the dough in two containers by pouring 2/3 of plain dough into the first and 1/3 of plain dough into the second, mixing it with the melted chocolate.
06.
Butter a crown mold. Pour half of the plain dough, the chocolate dough, then the rest of the plain dough. Give a few fork strokes in the dough to make the marbling.
07.
Bake for 50 min. at 170/180°C. Let cool out of the oven before unmolding.
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20 minutes
10 minutes
Easy
Low-cost
Vegetable Slicer
01.
Wash cucumber, tomato, white cabbage and red pepper. Rinse and wring out the salad. Peel the red onion.
02.
With the TRS or PREP4YOU slice the cabbage thinly using a 1mm slicing disc. Slice tomato and cucumber using a 5mm slicing disc. Slice the red onion and chili pepper using a 2mm slicing disc.
03.
Sprinkle the poultry cutlets with paprika. Slice them. Heat the oil in a frying pan and brown the poultry slices for about ten minutes, mixing regularly. Add salt and pepper, set aside.
04.
Open the breads in 2. Toast them possibly in the toaster and spread them with half the mayonnaise. Add the salad, poultry and sliced fresh vegetables and the remaining mayonnaise. Close before serving.
SEND US YOUR RECIPE WITH ALL THE INGREDIENTS
AND PREPARATION STEPS.
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CUSTOMER SERVICE
Sydney Head Office - New South Wales
Moorebank - Showroom & Warehouse
Address: 3B, 400 Moorebank Avenue, Moorebank NSW 2170
Sales & General Enquiries
Phone: 1300 659 409
Email: sales@foodequipment.com.au
FED After Sales Service & Support
Phone: 1300887055
Service Email: service@fedservices.com.au
Spares
Email: spares@fedservices.com.au
Store Hours:
Monday: 9:00am - 5:00pm
Tuesday: 9:00am - 5:00pm
Wednesday: 9:00am - 5:00pm
Thursday: 9:00am - 5:00pm
Friday: 9:00am - 5:00pm
Saturday: closed
Sunday: closed
