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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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Easy
Low-cost
Food Processors
01.
Remove the lemon zest from the lemons, using a zester.
02.
Squeeze the lemons.
03.
Remove the scraper from the lid.
04.
05.
Start to blend on max speed using the pulse function for 30 seconds.
06.
Place the scraper back on the lid and keep blending at max speed, turning the scraper, for at least 1 minute, until you obtain a smooth texture
07.
Serve immediately in chilled sparkling wine glasses. This is the perfect recipe for hot summer days, at the end of a meal or simply as a refreshing moment.
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30 minutes
10 minutes
Easy
Low-cost
Food Processors
01.
Drain and rinse chickpeas. Rinse, drain and pluck leaves from parsley and coriander. Peel onion and garlic. Using the K55 or PREP4YOU and the micro-serrated blade, finely chop the onion and garlic.
02.
Sauté the onion and garlic in a hot frying pan with 1 tablespoon of olive oil and the spices for 5 min, stirring frequently.
03.
Place the chickpeas in the K55 or PREP4YOU bowl with the spiced onion and garlic, parsley, coriander, salt and pepper. Blend until smooth.
04.
Shape the falafels with your hands, then roll them in the chickpea flour.
05.
Heat the remaining oil in a non-stick frying pan. Brown the falafels in the pan for around ten minutes, turning them over from time to time, before serving hot.
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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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30 minutes
1h10
Medium
Low-cost
Planetary Mixers
01.
Place the minced meat in the bowl of DMIX, BE5 or BE8. Add salt and pepper, egg, Parmesan, breadcrumbs, thyme and chopped parsley. Mix the stuffing until a homogeneous paste is obtained.
02.
Place the slices of smoked bacon side by side on a sheet of baking paper, taking care to layer them lightly.
03.
Place the meat on top and spread it to obtain a rectangle of 1 cm thick.
04.
Place the shelled boiled eggs and roll the meat using the paper, while tightening tightly, to form a kind of sausage with the eggs in the center. Roll the paper borders that protrude like a candy.
05.
Wrap, still tightening, in another baking paper. Roll again the paper borders that protrude like a candy.
06.
Let stand in a cool place for 30 min
07.
Place in an oven dish with a drizzle of olive oil and bake at 180 °C for 20 min
08.
Remove the first paper and bake for another 10 min.
09.
Remove the second paper, drizzle the meat with its juice and bake at 200 ° C 10 minutes more.
10.
Serve sliced.
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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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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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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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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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