Recipes

Pert Peach

Summer, Antioxidant, Healthy, Vitamins A & C02

For 3 Glasses

Ingredients:
6 peaches
½ lemon
1 big pinch of ground nutmeg
300 ml soda water
1 thin slice of ginger
Preparation: Remove the peach kernels and peel the lemon. Do not peel the ginger. Process the peaches, ginger and lemon in this order in the J 80 Ultra/J 100 Ultra centrifugal juicer. Add the ground nutmeg and soda water.
Pour into 3 glasses.
Decoration: serve with thin slices of peach.
Benefits: Peaches, rich in minerals and vitamins A & C, are ideal to use in antioxidant-rich juices.
Another idea: Use white and yellow peaches.
Robot-Coupe tips: Remember to remove the kernel from the fruit (eg. peach, apricot, cherry…). Spices and roots like ginger are easily processed with other fruit and vegetables in the J 80 Ultra centrifugal juicer

HONEY WATERMELON

summer, refreshing, healthy, natural

03

For 3 Glasses
Ingredients:
750 g watermelon
½ lemon
20 g honey
20 g water
Preparation: Boil the honey and water. Let it cool.
Remove the rind and pips from the watermelon and cut into large pieces.
Peel the lemon. Process the watermelon and lemon in the J 80 Ultra/J 100 Ultra centrifugal juicer. Pour the honey then the watermelon into the glasses.
Decoration: serve with thin slices of watermelon.
Benefits: Watermelons, rich in water, are thirst-quenching and refreshing with no risk of weight gain: they have very few calories. Watermelons are also a source of vitamins A, B and C.
Robot-Coupe tips: Before processing in the Ultra juicer, fruit and vegetables with thick skins must be peeled (eg: watermelon).

Orange Booster

winter, health, antioxidan, Vitamin A

04

For 4 Glasses
Ingredients:
4 carrots
4 oranges
1 thin slice of ginger
ice cubes
Preparation: Wash the carrots scraping them with a brush but do not peel. Peel the oranges. Process the oranges, ginger and carrots in the J
80 Ultra/J 100 Ultra centrifugal juicer.
Pour into 4 glasses. Add ice cubes and serve chilled.
Decoration: serve with a slice of orange and an olive.
Benefits: Carrot juice, very rich in beta-carotene, is excellent for the eyes and the skin.
Robot-Coupe tips: The Ultra juicer can process carrots whole 3 at a time. Always peel oranges to avoid their bitterness. The Ultra juicer can process them whole.

 

CUCUMBER MILK

winter, original, digestion, Vitamin E

05

For 4 Glasses
Ingredients:
1 cucumber
4 Granny Swith apples (medium-size)
3 teaspoons dill
½ lemon
goat’s milk
Preparation: Do not peel the cucumber as its skin is full of vitamins and gives colour to the juice. Use preferably organic cucumbers. Peel the lemon. Process the cucumbers, apples, dill and half-lemon in the J 80 Ultra/J 100 Ultra centrifugal juicer. Add the goat’s milk. Pour into 4vglasses.
Decoration: serve with thin slices of radish cut using the Robot-Coupevvegetable-cutter (1 mm slicing disc).
Benefits: Cucumber is an excellent diuretic and depurative. Goat milk proteins and fats are more digestible than those of cow’s milk.
Robot-Coupe tips: With the Ultra juicer there’s no need to cut up the apples or remove their cores.

 

RUBY RED

spring, digestion, antioxidant, anti-inflammator

015

For 4 Glasses
Ingredients:
300 g strawberries
3 carrots
¼ pineapple
Preparation: Peel the pineapple. Wash the strawberries but do not remove their stalks as they will automatically be discarded in the waste container.
Process ¼ pineapple, strawberries and carrots in this order in the J 80
Ultra/J 100 Ultra centrifugal juicer. Shake well.
Decoration: serve with cut strawberries.
Another idea: Spice up your juice with vanilla, cardamom or ginger.
Robot-Coupe tips: The Ultra juicer can process carrots whole 2 – 3 at a time.
Benefits: Pineapple is full of fibres, so good for digestion.
Strawberries, rich in vitamins, boost your immune system.

APPLE & KIWI

winter, tonic, antioxidant, Vitamin C

01

For 3 Glasses
Ingredients:
3 Granny Smith apples (medium-size)
½ lime
3 kiwis
Preparation: Peel the lime, and kiwis which give the green colour to the juice. Process the kiwis, apples and lime in the J 80 Ultra/J 100 Ultra centrifugal juicer. Stir with a spoon and serve immediately before the apple oxidizes.
Benefits: Kiwis are an excellent source of vitamin C.
Another idea: If sour, add honey or cane syrup to the juice. Cucumber or a stalk of celery can replace the kiwis.
Robot-Coupe tips: With the Ultra juicer there’s no need to cut up the apples or remove their cores.

 

Sweet Grapefruit

spring, energizer, antioxidant, anti-cholesterol

06

For 3 Glasses
Ingredients:
250 g oranges
250 g grapefruit
250 g strawberries
Preparation: Peel the oranges and grapefruit to avoid their bitterness.
Wash the strawberries but do not remove their stalks. Process all the ingredients in the J 80 Ultra/J 100 Ultra centrifugal juicer.
Mix well and serve in cocktail glasses.
Another idea: If sour, add honey or cane syrup to the juice.
Robot-Coupe tips: The Ultra juicer can process the peeled citrus whole.
Benefits: Orange and grapefruit are rich in vitamine C.

 

Oriental JUICE

winter, tonic, natural boost, anti-fatigue

07

For 3 Glasses
Ingredients:
½ pineapple
3 oranges
1 teaspoon liquid vanilla extract
Preparation: Peel the oranges (to avoid their bitterness) and the pineapple.
Process the pineapple then the oranges in J 80 Ultra/J 100 Ultra centrifugal juicer.
Add the vanilla extract and serve in small vodka glasses.
Benefits: Vanilla is an aromatic stimulant. It helps reduce mental and physical fatigue. It is also recommended for insomnia.
Another idea: Replace the oranges with coconut milk.
Robot-Coupe tips: The Ultra juicer can process peeled oranges
whole.

 

A CLASSIC

winter, tonic, economic, health

08

For 3 Glasses
Ingredients:
4 carrots
3 apples (medium-size)
1 lemon
Preparation: Peel the lemon. Wash the carrots scraping them with a brush but do not peel. Process the carrots, apples and lemon in the J 80 Ultra/J 100 Ultra centrifugal juicer.

 

 

Strawberry Banana Smoothie

09

For  4 Glasses
Ingredients:
250 g strawberries
2 bananas
2 natural yogurts
4 teaspoon maple syrup
Preparation: Skin the bananas. Wash the strawberries but do not remove their stalks as they will automatically be discarded in the waste container.
Process the strawberries in the blender. Process the bananas, yogurts and maple syrup in the J 80 Ultra/J 100 Ultra centrifugal juicer. Combine the 2 mixtures in the blender and process for 1 min to obtain a smooth homogenous mixture. Serve.
Benefits: Carbohydrate-rich bananas are definitely The pre-exercise fruit.
Another idea: you can replace the bananas with oranges and the strawberries with redcurrants or other red fruits.
Shake well and serve.
Another idea: Replace apples with pears.
Robot-Coupe tips: With the Ultra centrifugal juicer there’s no need to cut up the apples or remove their cores. Use Golden apples which are the juiciest.
Benefits: Apples, rich in vitamin C, help reduce cholesterol.

 

Melon

summer, rejuvenating, digestion, Vitamin A

010

For 3 Glasses
Ingredients:
400 g green melon
1 Granny Smith apple
½ lemon
Preparation: Remove the melon rind and cut into large pieces.
Peel the lemon. Process the melon, ½ lemon and apple in the J 80
Ultra/J 100 Ultra centrifugal juicer. Stir with a spoon and serve immediately. Add flavour with a few sprigs of mint.
Decoration: serve with melon cubes cut using the Robot-Coupe vegetable-cutter (use 8 x 8 x 8 mm dicer).
Benefits: Melons are good for the digestive system. Their tasty juice goes well with citrus fruit.
Another idea: Replace the melon with peaches.
Robot-Coupe tips: Before processing in the Ultra juicer, fruit and vegetables with thick rinds must be peeled (eg: melon) and all big pips removed (eg: melon). If using peaches, remove the kernels.

 

PEAR, MELON & CURCUMA

summer, digestion, tonic, spicy

011

For 4 Glasses
Ingredients:
400 g yellow melon
1 grapefruit
½ pear
½ Golden apple
1 thin slice of ginger
½ lemongrass stalk
1 pinch of curcuma
Preparation: Remove the melon rind and peel the grapefruit. Process the apple, ginger, lemongrass stalk, pear, melon and grapefruit in this
order in the J 80 Ultra/J 100 Ultra centrifugal juicer. Mix well and serve in 4 cocktail glasses.
Decoration: serve with thin slices of pear cut using the Robot-Coupe vegetable-cutter (use 1 mm slicer).
Benefits: Ginger is very healthy. Like lemongrass, it helps digestion and prevents cardiovascular diseases.
Robot-Coupe tips: Before processing in the Ultra juicer, fruit and vegetables with thick rinds must be peeled (eg: melon) and all big pips removed (eg: melon).

 

Celery & Apple

autumn-winter, anti-stress, Tonic

012

For 4 Glasses
Ingredients:
4 Granny Smith apples
2 celery sticks
1 thin slice of ginger
½ lemon
I pinch of salt
Preparation: Wash thoroughly the fruit and vegetables. Peel lemon and process celery, ginger and apples in this order in the J 80 Ultra/J 100 Ultra centrifugal juicer.
Add a pinch of salt. Serve immediately to preserve all the vitamins.
Decoration: serve with thin slices of apple cut using the Robot-Coupe vegetable-cutter (use 1 mm slicer).
Benefits: Celery & apple juice reduces stress and insomnia.
Another idea: Replace the apples with pears.

 

Red Cocktail

autumn, energy-giving, boost, depurative

013

For 4 Glasses
Ingredients:
1 beetroot
2 carrots
2 small bunches of red grapes
2 Granny Smith apples
cayenne pepper
Preparation: Wash the beetroot thoroughly. Strip the grapes off the bunches. Process the beetroot, carrots, grapes and apples in the J80 Ultra/J 100 Ultra centrifugal juicer.
Spice up the juice with Cayenne pepper. Serve chilled.
Decoration: serve with thin slices of mini-beetroot.
Benefits: Beetroot juice, energy-giving and a depurative, is good for
Robot-Coupe tips: The Ultra juicer can process carrots whole 2 – 3 at a time.

ASPARAGUS SHOT

014

Ingredients:

1kg asparagus spears

1 pinch of Espelette pepper

1 pinch of salt

Preparation: Peel asparagus spears and remove their woody stalks.

Process them in the J80 Ultra/J 100 Ultra centrifugal juicer.

Season with a pinch of Espelette pepper and salt.

Serve with lightly-cooked salmon and green asparagus tagliatelle.

Benefits: Asparagus is depurative and diuretic.

Another idea: This asparagus juice can be added to a sauce to accompany fish and white meat dishes.

 

 

Starter

Carrot refresher

1
Ingredients
Serves 20 people:
– 1.6 kg carrots
– 160 g vinaigrette
Steps
Cut the carrots into chunks and place in the bowl. Chop the carrots using the pulse function. Switch your Blixer® on and run continuously for 60-90 seconds, regularly turning the scraper arm. Add the vinaigrette via the lid. Check the seasoning. Shape the carrot into quenelles or serve in ramekins or verrines.
Nutritional information
Per person:
– Energy: 194 kJ (46 kcal)
– Protein: 0.7 g
– Fat: 2.3 g
– Carbohydrate: 5.6 g
– Calcium: 25.5 mg
– Vitamin C: 4.5 mg
Chef’s tip
To achieve a perfect emul- sion, add the vinaigrette right at the end.
Protein-, calcium- and vitamin D-enriched recipe Layeredbeetroot and lamb’s lettuce vinaigrette Ingredients Serves 20 people 1st layer:
– 600 g cooked beetroot
– 6 hard-boiled eggs
– 150 g The Laughing Cow®
– 40 g bread
– 80 g vinaigrette
2nd layer:
– 300 g lamb’s lettuce
– 200 g semi-skimmed milk
– 100 g The Laughing Cow®
– 100 g bread
– 100 g vinaigrette
Steps Place the cooked beetroot, hard-boiled eggs, The Laughing Cow® and bread in your Blixer®. Switch your Blixer® on and run continuously for 60-90 seconds, regularly turning the scraper arm. Add the vinaigrette via the lid. Check the seasoning. Pipe the mixture into verrines. Place the lamb’s lettuce, milk, bread and The Laughing Cow® in the bowl. Switch your Blixer® on and run continuously for 60-90 seconds, regularly turning the scraper arm. Add the vinaigrette via the lid. Check the seasoning. Pipe the mixture on top of the beetroot.
Nutritional information
Per person:
– Energy: 449 kJ (107 kcal)
– Protein: 5.3 g
– Fat: 6.1 g
– Carbohydrate: 7.8 g
– Calcium: 157 mg
Chef’s tip
This recipe gives diners an all-too rare opportunity to eat salad greens.

Zingy red cabbage and celeriac salad

3

Ingredients
Serves 20 people: – 800 g red cabbage – 800 g celeriac – 160 g vinaigrette – 2 tablespoons French mustard
Steps
Cut the red cabbage into thick slices and place in the bowl. Chop using the pulse function. Switch your Blixer® on and run continuously for 60-90 seconds, regularly turning the scraper arm. Add the vinaigrette via the lid. Check the seasoning. Shape the mixture into quenelles or divide between ramekins or verrines. Follow the same steps for the celeriac, adding a little mustard.
Nutritional information
Per person:
– Energy: 154 kJ (37 kcal)
– Protein: 1.3 g
– Fat: 2.3 g
– Carbohydrate: 2.6 g
– Calcium: 34.5 mg
– Vitamin C: 27 mg
Chef’s tip
You can replace the vinaigrette for the celeriac with mayonnaise, to make celeriac remoulade.

Variation on a cucumber and tomato theme

4

Ingredients
Serves 20 people:
– 1.2 kg cucumbers, half peeled, half unpeeled
– 600 g tomatoes
– 60 g shallots
– 180 g vinaigrette
– Cornstarch thickening agent
Steps
Cut the tomatoes into quarters and place in the bowl with the shallots. Switch your Blixer® on and run continuously for 60-90 seconds, regularly turning the scraper arm. Add the thickener. Add the vinaigrette via the lid. Check the seasoning. Pipe into verrines. Repeat the above steps, first for the peeled cucumbers, then for the unpeeled ones. Pipe a layer of each on top of the tomato.
Nutritional information
Per person:
– Energy: 149 kJ (35 kcal)
– Protein: 0.7 g
– Fat: 2.6 g
– Carbohydrate: 2.3 g
– Calcium: 12 mg
– Vitamin C: 7 mg
Chef’s tip
Replace the cornstarch with breadcrumbs for enhanced flavour and nutritional value.

Moroccan couscous

5

Ingredients
Serves 20 people: – 500 g tomatoes – 500 g cucumbers – 200 g peppers – 100 g onions – mint – parsley -100 g olive oil – 60 g lemo – 600 g couscous – water – salt and pepper Steps Make your Moroccan couscous in the traditional way. Transfer to your Blixer®. Switch your Blixer® on and run continuously for 60-90 seconds, regularly turning the scraper arm. Check the seasoning. Shape the mixture into quenelles or divide between ramekins or verrines.
Nutritional information
Per person:
– Energy: 675 kJ (161.5 kcal)
– Protein: 4.4 g
– Fat: 5.7 g
– Carbohydrate: 22.5 g
– Calcium: 16 mg
– Vitamin C: 17 mg
Chef’s tip
If the mixture is too stiff, add a little water or tomato juice

 

Main Course

Veal blanquette

6

Ingredients
Serves 20 people: – 2.8 kg shoulder of veal – 1 kg carrots – 1 kg potatoes – 2 sprigs thyme -1 bayleaf – 2 sticks celery – 2 garlic cloves Sauce:
– 30 cl crème fraîche
– 2 egg yolks
– lemon juice
Steps
Make your veal stew in the traditional way. Begin by putting the meat in your Blixer®. Switch your Blixer® on and run continuously for 60-90 seconds, regularly turning the scraper arm. Add some of the sauce to achieve a softer consis- tency. Check the seasoning. Keep warm. Follow the same steps for the carrots. Blend the potato with the puréeing attachment of your CL50. Shape the meat into quenelles and spoon out the vegetables. Pour a little sauce around.
Nutritional information
Per person: – Energy: 1239.5 kJ (296.5 kcal)
– Protein: 28.6 g
– Fat: 14.5 g
– Carbohydrate: 12.7 g
– Calcium: 53 mg
Chef’s tip
Process the potato at as high a temperature as possible and at a low speed.

Beef bourguignon

7

Ingredients
Serves 20 people: – 2.8 kg braising steak – 300 g onions – 2.4 kg carrots – 1 bouquet garni – 75 cl bottle of red wine – 100 g butter – salt – pepper
Steps
Make your beef bourguignon in the traditional way. Begin by putting the meat in your Blixer®. Switch your Blixer® on and run continuously for 60-90 seconds, regularly turning the scraper arm. Add a little sauce, if necessary, to achieve a softer consistency. Check the seasoning. Keep warm. Follow the same steps for the carrots. Shape the meat in stainless-steel food rings and pipe the puréed carrot into rosettes. Pour a little sauce around.
Nutritional information
Per person:
– Energy: 1489 kJ (356 kcal)
– Protein: 43 g
– Fat: 16 g
– Carbohydrate: 9 g
– Calcium: 59 mg
Chef’s tip
Remember to add enough sauce to the meat to prevent it from drying out in the oven before it is served.

Moroccan couscous

8

Ingredients
Serves 20 people: – 20 merguez sausages – 3 chickens – 500 g courgettes – 300 g celery – 500 g turnips – 500 g carrots – 1 kg couscous – 400 g chickpeas – couscous spice mix
Steps
Make your Moroccan couscous in the traditional way. Begin by putting the chicken in your Blixer®. Switch your Blixer® on and run continuously for 60-90 seconds, regularly turning the scraper arm. Add some of the cooking liquid, if necessary, to achieve a softer consistency. Check the seasoning. Keep warm. Follow the same steps for the sausages, then for the vegetables and finally the couscous. Pipe the sausage and chicken onto the plates and spoon out the vegetables and couscous. Pour a little sauce around.
Nutritional information
Per person:
– Energy: 1898 kJ (454 kcal)
– Protein: 35 g
– Fat: 15.5 g
– Carbohydrate: 43 g
– Calcium: 72 mg
Chef’s tip
Process the couscous at as high a temperature as possible and at a low speed. Make sure any cooking liquid you add is also piping hot.

Chicken and macaroni delight

9

Ingredients
Serves 20 people: – 2.5 kg chicken fillet – 1.6 kg macaroni – 200 g egg whites
Steps
Cook your chicken and macaroni in the traditional way. Begin by putting the meat in your Blixer®. Switch your Blixer® on and run continuously for 60-90 seconds, regularly turning the scraper arm. Add some vegetable stock if necessary, to achieve a softer consistency. Check the seasoning. Keep warm. Put the macaroni in your Blixer®. Switch your Blixer® on and run continuously for 60 seconds, regularly turning the scraper arm. Add the egg whites. Divide the mixture between aluminium timbale moulds and steam cook for 15 min. at 100 °C. Shape the chicken in stainless-steel food rings and turn out the macaroni cakes. Pour a little cooking liquid around.
Nutritional information
Per person:
– Energy: 2167 kJ (518 kcal)
– Protein: 39 g
– Fat: 12.5 g
– Carbohydrate: 58 g
– Calcium: 31 mg
Chef’s tip
Process the macaroni at as high a temperature as possible and at a low speed. Make sure any vegetable stock you add is also piping hot.

Turkey sauté and ratatouille

10

Ingredients
Serves 20 people:
– 2.5 kg turkey
Ratatouille:
– 1.5 kg tomatoes
– 2 onions
– 1.5 kg courgettes
– 500 g peppers
– 500 g aubergines
Steps
Cook your turkey sauté and ratatouille in the traditional way. Begin by putting the meat in your Blixer®. Switch your Blixer® on and run continuously for 60-90 seconds, regularly turning the scraper arm. Add some cooking juices, if necessary, to achieve a softer consistency. Check the seasoning. Keep warm. Pour your ratatouille into the Blixer®. Switch your Blixer® on and run continuously for 60 seconds, regularly turning the scraper arm. Fill stainless-steel food rings with a layer of turkey, followed by a layer of ratatouille. Pour a little cooking juice around.
Nutritional information
Per person:
– Energy: 1197 kJ (286 kcal)
– Protein: 39 g
– Fat: 11.5 g
– Carbohydrate: 5.5 g
– Calcium: 51 mg
Chef’s tip Make sure you drain your ratatouille sufficiently,
to avoid a runny consistence

Steak with potato gratin

11

Ingredients
Serves 20 people: – 2.5 kg steak – 3.5 kg potatoes – 125 cl milk – 100 cl single cream – 6 garlic cloves – salt – pepper – 400 g egg whites
Steps
Cook your steak and gratin in the traditional way. Begin by putting the meat in your Blixer®. Switch your Blixer® on and run continuously for 60-90 seconds, regularly turning the scraper arm. Add some vegetable stock, if necessary, to achieve a softer consistency. Check the seasoning. Keep warm. Pour your potato gratin into the Blixer®. Switch your Blixer® on and run continuously for 60 seconds, regularly turning the scraper arm. Add the egg whites. Divide the mixture between aluminium timbale moulds and cook in the steam oven for 15 min. at 100 °C. Shape the meat into steaks and turn out the gratin. Pour a little sauce around.
Nutritional information
Per person:
– Energy: 2495 kJ (597 kcal)
– Protein: 33 g
– Fat: 36 g
– Carbohydrate: 36 g
– Calcium: 130 mg
Chef’s tip
Cooking in timbale moulds, using egg whites to set the mixture, makes for a more original presentation than the usual purée.

Fish fillet and pesto sauce with beetroot and radish quenelles

12

Ingredients
Serves 20 people: – 3 kg white fish fillets – 1.5 kg radishes – 1.5 kg raw beetroot Pesto sauce: – 5 garlic cloves – 2 bunches basil – 300 g parmesan – ½ l olive oil
Steps
Cook this recipe in the traditional way. Begin by putting the fish in the Blixer®. Switch your Blixer® on and run continuously for 60-90 seconds, regularly turning the scraper arm. Add some vegetable stock, if necessary, to achieve a softer consistency. Check the seasoning. Keep warm. Follow the same steps for the cooked beetroot and the cooked radishes. Shape the vegetable purées into quenelles and the fish in stainless-steel food rings. Drizzle the pesto over the fish.
Nutritional information
Per person:
– Energy: 1856 kJ (444 kcal)
– Protein: 35 g
– Fat: 30.5 g
– Carbohydrate: 7 g
– Calcium: 240 mg
Chef’s tip
The cooked beetroot and radish in this recipe adds a touch of originality in terms of both presentation and flavour.
+ Protein-, calcium- and vitamin D-enriched recipe

Pan-fried salmon, beurre blanc sauce and bacon sprouts

13

Ingredients

2 kg raw salmon – 200 g The Laughing Cow® – 500 g semi-skimmed milk – 300 g egg whites – 4 kg cooked Brussels sprouts – 200 g cooked smoked bacon Beurre blanc sauce: – 100 g shallots – 400 g butter
Steps
repare this recipe in the traditional way. Put the salmon and The Laughing Cow® in your Blixer®. Switch your Blixer® on and run continuously for 60-90 seconds, regularly turning the scraper arm. Season. Add the milk to achieve a softer consistency and check the seasoning. Add the egg whites. Divide the mixture between greased moulds (approx. 100 g per portion). Cover and cook in the steam oven for approx. 10 min. at approx. 95 °C. To make the sauce, blend the beurre blanc in your Blixer®. For the garnish, blend the Brussels sprouts with the bacon and The Laughing Cow®. Turn the fish out of the moulds, coat with the sauce and shape the sprout mixture into quenelles.
Nutritional information
Per person:
– Energy: 1822 kJ (436 kcal)
– Protein: 30 g
– Fat: 32 g
– Carbohydrate: 8 g
– Calcium: 206 mg
Chef’s tip
To change, replace 10% of the fish with smoked salmon.

Cheeses

Camembert on wholemeal bread

14

Ingredients
Serves 20 people:
– 800 g camembert cheese
– 400 g sliced wholemeal bread
– milk
Steps
Place the wholemeal bread in your Blixer®. Switch your Blixer® on and run continuously for 60-90 seconds, regularly turning the scraper arm. Add some milk to achieve a softer consistency. Set aside. Follow the same steps with the camembert. Again, add some milk to obtain a creamier consistency. Pipe into verrines, bread first, then camembert.
Nutritional information
Per person:
– Energy: 690 kJ (165 kcal)
– Protein: 10.5 g
– Fat: 9 g
– Carbohydrate: 10 g
– Calcium: 202 mg
Chef’s tip The camembert adds a whole new pleasurable dimension to texture-modified meals.
This recipe can be used with all soft-rind cheeses (e.g. brie).

Goat’s cheese log on white bread with salad

15

Ingredients
Serves 20 people:
– 800 g goat’s cheese log
– 400 g sliced white bread
– milk
– 400 g batavia lettuce
– 100 g bread for the lettuce
– 50 g vinaigrette
Steps
Place 400 g sliced bread in your Blixer®. Switch your Blixer® on and run continuously for 60-90 seconds, regularly turning the scraper arm. Add some milk to achieve a creamier consistency. Follow the same steps with the goat’s cheese. Again, add some milk to obtain a creamier consistency. Place the lettuce in the machine with 100 g bread. Switch your Blixer® onand run continuously for 60-90 seconds, regularly turning the scraper arm. Add the vinaigrette via the lid. Check the seasoning. Pipe the bread mixture into verrines, followed by the lettuce, then the cheese.
Nutritional information
Per person:
– Energy: 829 kJ (198 kcal)
– Protein: 10 g
– Fat: 11 g
– Carbohydrate: 14 g
– Calcium: 70 mg
Chef’s tip This recipe allows you to introduce both raw lettuce and cheese into a texture- modified diet.

 

Desert

Poached pear and almond soufflé

16
Ingredients
Serves 20 people:

-1.25 kg almonds

– 1.25 kg icing sugar
-25 plain flour

-500 g butter

– 20 eggs

-10 pears
– 50 cl water
Steps
Make your soufflé in the traditional way. Begin by putting the cooked cake mixture in your machine. Switch your Blixer® on and run continuously for 60 seconds, regularly turning the scraper arm. Set aside. Put the pears in the bowl. Switch your Blixer® on and run continuously for 30 seconds, regularly turning the scraper arm. Set aside. Pipe the cake mixtures into verrines, followed by the pear. Decorate with chocolate sauce.
Nutritional information
Per person:
– Energy: 4759 kJ (1138.5 kcal)
– Protein: 28 g
– Fat: 59 g
– Carbohydrate: 120 g
– Calcium: 210 mg
Chef’s tip
You can intensify the flavour by adding a little almond essence or orgeat syrup.

Upside-down apple tart

17

Ingredients
Serves 20 people: For the tart:
– 600 g shortcrust pastry
– 3 kg apples
– 100 g sugar
– milk
For the caramel:
– 300 g demerara sugar
– a little water
Steps
Make the tart in the traditional way. Begin by putting the pastry in the Blixer®. Switch your Blixer® on and run continuously for 60-90 seconds, regularly turning the scraper arm. Add a little milk, if necessary, to achieve a less compact texture. Set aside. Follow the above steps for the apples. Spoon out the pastry mixture and pipe the apple on top. Drizzle with caramel.
Nutritional information
Per person:
– Energy: 1153 kJ (276 kcal)
– Protein: 2.5 g
– Fat: 7 g
– Carbohydrate: 50 g
– Calcium: 9.5 mg
Chef’s tip Serve this tart warm with a scoop of vanilla ice cream. Sprinkle with a pinch of cinnamon.
You can replace the apples with pears, quinces, figs, etc.

Lemon meringue pie

18

Ingredients
Serves 20 people: Lemon filling:
– 12 lemons
– 450 g sugar
– 9 eggs
– 200 g butter
Meringue:
– 200 g egg whites
– 300 g sugar
Pastry: – 600 g shortcrust pastry Steps Make the pie in the traditional way. Begin by putting the pastry in the Blixer®. Switch your Blixer® on and run continuously for 60-90 seconds, regularly turning the scraper arm. Add some light syrup, if necessary, to achieve a softer consistency. Divide the pastry mixture between the verrines. Add the lemon filling and pipe the meringue on top, using a fluted nozzle.
Nutritional information
Per person:
– Energy: 2310 kJ (552 kcal)
– Protein: 8.2 g
– Fat: 21.6 g
– Carbohydrate: 77 g
– Calcium: 37 mg
Chef’s tip Lemon aficionados will appreciate the addition of a little kaffir lime zest or some chopped lemon verbena.

Raw apple compote

19

Ingredients
Serves 20 people:

– 1 kg red apples

– 1 kg green apples

– lemon
Steps
Process the green- and red-skinned apples separately to obtain 2 different-coloured compotes. Cut the unpeeled green apples into quarters and place in the bowl. Chop using the pulse function Switch your Blixer® on and run continuously for 60-90 seconds, regularly turning the scraper arm. Add some lemon juice to prevent the fruit from browning. Divide between verrines or transparent ramekins. Follow the above steps for the red-skinned apples.
Nutritional information
Per person:
– Energy: 189 kJ (45 kcal)
– Protein: 0.2 g
– Fat: 0.2 g
– Carbohydrate: 10 g
– Calcium: 2.5 mg
– Vitamin C: 3.5 mg
Chef’s tip You can add a little cinna- mon, liquorice or ginger. You can replace the lemon juice with ascorbic acid  to prevent the fruit from browning

 


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