A 'vegetable caviar' flavored with curry, bound with sunflower seeds and almonds.
An extra fine fish mousse obtained using the extractor to be served as an aperitif.
Very simple to make, this rather rich mousse is a great success this winter.
Often dry despite the presence of mayonnaise, this preparation, finely ground here using the extractor, gives a creamy result as desired.
The famous 'burger', which has become a national dish across the Atlantic, can be made in 1001 ways. In this plant-based variation, discover a protein-packed burger flavored with spices
Rediscover this traditional dish by incorporating Jazz-ground foods.
Make your life easier by grinding the ingredients from the start, gently with the extractor so as not to alter the flavors. So, if necessary, the coulis is ready in a few minutes.
Heading to the Orient and Thai flavors... This paste keeps for a long time in the fridge and can be used as a base for an exotic sauce.
