Chickpea hummus

Delicious on bread or croutons, this hummus can also be used in pasta as a pesto, to be enjoyed with Parmesan. In this case, add a little olive oil or a few spoons of the pasta cooking water. Prefer pasta with hollows that will keep the sauce better: penne, conchiglie, farfalle, fusilli, etc.

Utensils: Bowl + blades

Ingredients for 4 people - 5 minutes

1 box of 400 g of chickpeas

2 cloves garlic

Juice of 2 lemons (approximately 60 ml)

2 tablespoons of olive oil

1 teaspoon of ground cumin (optional)

Salt pepper

Crush the garlic cloves with the flat of a knife and remove the peel (it's easier in this order). Cut them in 2.

In the bowl of your food processor, put the chickpeas, garlic, lemon juice and olive oil.

Add the cumin, salt and pepper and mix in pulse mode for 30 seconds at speed 5.

Transfer the preparation to a container.

Adjust the seasoning if necessary, then serve.

Vegetable ratatouille

Nothing like a nice ratatouille to enjoy summer vegetables and their vitamins. As an accompaniment to fish or with rice, it is as pleasant hot as it is cold.

Utensils: Bowl + Blades

Ingredients for 4 people - 30 minutes

2 yellow onions

5 cloves of garlic

2 zucchini

1 eggplant

1 green pepper

1 red pepper

3 tomatoes

3 tablespoons of olive oil

1 tablespoon of tomato paste

10 cl of water

2 bay leaves

2 sprigs of thyme

1 pinch of Espelette pepper

Salt and pepper

Peel and mince the onions, rinse the other vegetables, slice the zucchini and dice the eggplant. Core the peppers with a spoon, then cut them into slices. Cut the tomatoes into strips. Crush the garlic cloves with the flat of a knife and remove the peel (it's easier in this order).

Heat the olive oil in the bowl for 1 minute at 100 degrees, at speed 1.

Add the onions, zucchini and eggplant for 3 minutes.

Then stir in the peppers and garlic. Restart 3 minutes of cooking with the lid closed.

Scrape the sides with the spatula, put the tomatoes, the concentrate diluted in water, the thyme and the bay leaf. Sprinkle with Espelette pepper. Salt and pepper.

Start cooking for 10 minutes, at 80 degrees, at speed 1.

Quinoa croquettes

Perfect with a salad, fish (or our ratatouille!), These croquettes can be prepared in quantity and frozen after cooking. It will suffice to pass them quickly in the pan to find the flavor.

Utensils: Bowl + Blades

Ingredients for 4 people - 8 minutes

350 gr of cooked quinoa

3 eggs

100 gr of breadcrumbs

A few sprigs of chives

2 cloves garlic

60 gr of Parmesan in pieces

4 tablespoons of olive oil

Salt and pepper

Rinse the chives, cut them into small pieces and put them in the bowl of the I-Genimix, along with a spoonful of olive oil and the Parmesan. Crush the garlic cloves with the flat of a knife and remove the peel (it's easier in this order) and add them.

Activate the pulse mode for 15 seconds at speed 5. Scrape the edges with the spatula.

Add the eggs and the cooked quinoa. Season with salt and pepper.

Still on the same mode, mix for 15 seconds at speed 2. Scrape the edges with the spatula.

Form 12 croquettes by hand, then roll them in the breadcrumbs.

Heat 3 tablespoons of oil in a pan, and cook the croquettes 4 to 5 min on each side without burning them.

Foccacia with rosemary and sundried tomatoes

This ancient ancestor of pizza, known in the South of France under the name of fougasse, is as delicious as an aperitif or for a light meal, to be served with an arugula salad and a few shavings of Parmesan cheese.

Utensils: Bowl + kneading paddle

Ingredients for 4 people - 40 minutes

240 g of water

2 teaspoons of sugar

10 gr of fresh baker's yeast

450 gr of flour

40 gr of olive oil

2 teaspoons of salt

70 gr of sundried tomatoes

2 tablespoons of fresh rosemary, leaves

1 teaspoon of (fleur de sel) salt

1 tablespoon of olive oil

Pour the water, sugar and yeast into the bowl and program 2 minutes, 37 degrees, at speed 2.

Add the flour, oil and salt and knead for 6 minutes, using a dough paddle.

Then, add the tomatoes, restart for 1 minute of kneading, at speed 4 or 5.

Transfer the dough to a salad bowl and cover. Let the dough rise in a warm place (about 45 minutes or until doubled in size).

Roll out the dough in a circle or rectangle about 1.5 cm thick on lightly floured baking paper. Leave to rise for 30 minutes.

Preheat the oven to 240 degrees with the baking sheet inside.

Finally, make small holes with your fingertip until you touch the worktop.

Sprinkle with rosemary, (fleur de sel) salt and drizzle with oil. Slide the dough and its paper onto the hot plate and bake for 15 minutes.

Vegan chili

To recover from a sporting activity or simply for indulgence, here is a delicious chili to accompany with white rice.

Utensils: Bowl + blades + steam cooking basket

Ingredients for 4 people - 1h40

400 gr red beans

3 carrots

1 medium green pepper

1 small can of corn

1 onion

1 garlic clove

400 gr tomato puree

1 pinch coriander

1 teaspoon of paprika

3 tablespoons of olive oil

Salt and pepper

Soak the beans the night before.

Peel and dice the carrots. Core the peppers with a spoon then dice them. Place the carrots and peppers in the steamer basket with the red beans.

Pour 1.5 liters of water into the bowl and secure the cooking basket on top.

Activate the steam cooking mode for 45 minutes, at power 2.

Meanwhile, peel the onion, crush the garlic cloves with the flat of a knife and remove the peel (it's easier in this order) and cut them in 2.

Empty the water from the bowl.

Chop the onion and garlic for 15 seconds on speed 5.

Scrape down the sides with the spatula.

Add the oil and heat everything for 3 minutes at 100 degrees, at speed 3.

When the i-Genimix whistle sounds, add the beans, peeled and diced carrots, peppers, corn and tomato puree to the bowl.

Cook for 15 minutes, at 80 degrees, at speed 2, in simmering mode.

Add the spices and cook for 3 minutes at 80 degrees at speed 2.

Panacotta with seasonal fruits

It's a light dessert that can be prepared quickly. It would be a shame not to take advantage of fresh fruits of the season, but it can also be done with frozen fruits.

Utensils: Bowl + blades

Ingredients for 4 people - 12 minutes

750 ml whole liquid fresh cream

110 gr powdered sugar

6 gelatin sheets

1 sachet of vanilla sugar

The juice of half a lemon

50 gr of fruit coulis of the season

Put the gelatin sheets to soften in cold water.

For the coulis, put the fruits, lemon juice and sugar in the bowl.

Cook for 5 minutes at 90 degrees at speed 3.

Let cool.

In the I-Genimix bowl, put the liquid fresh cream, powdered sugar and vanilla sugar.

Close the lid and cook for 7 minutes at 80 degrees, at speed 3.

Wring out the gelatin sheets and add them to the preparation, then chop for 15 seconds at speed 3.

Pour the preparation into individual containers and let cool completely before tasting them, covered with the fruit coulis.

Peach granita

It is a healthy and refreshing summer drink, much better in taste and for health than an industrial soda!

Utensils: Bowl + Blades

Ingredients for 4 people - 5mn

550 gr of peaches

300 gr of water

150 gr of sugar

800 gr of ice cubes

Rinse, pit and cut the peaches into pieces.

Put the water and peaches in the bowl and mix in pulse mode for 30 seconds at speed 10.

Add the sugar and ice cubes then mix again for 15 seconds at speed 6.

Serve without delay!