Oriental Hummus

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10 minutes

Easy

Low-cost

Person Number

Cooking preparation

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Ingredients

Large Can of Chickpeas

1

Shallot

1

Olive or Sesame Oil (+1 Drizzle for Serving)

5 tablespoons

Sesame Puree (Tahina)

3 tablespoos

Beautiful Squeeze of Lemon Juice

1

Cumin Powder

1 pinch

Coriander Leaves

A few

Salt

Pepper

Machine

Food Processors

PREPARATION

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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Broccoli Soup

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20 minutes

20 minutes

Easy

Low-cost

Person Number

Cooking preparation

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Ingredients

Large Broccoli

1

Servings of Kiri Cream Cheese

4

Chicken Broth

1.5 liters

Heavy Cream

4 tablespoons

Salt

Pepper

Machine

Hand Mixers & Turboliquidizers

PREPARATION

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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Velvety Butternut, Coconut and Pumpkin Seeds

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30 minutes

30 minutes

Easy

Low-cost

Person Number

Cooking preparation

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Ingredients

Beautiful Butternut Squash

1

Onion

1

Chicken Broth

50 cl

Coconut Milk

40 cl

Roasted Pumpkin Seeds

4 tablespoons

Heavy Cream

2 tablespoons

Curry Powder

1 tablespoon

Drizzle Olive Oil

1

Salt

Pepper

Machine

Hand Mixers & Turboliquidizers

PREPARATION

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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AND PREPARATION STEPS.
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