i-companion touch XL Moulinex 2020

By offering the i-companion in three market segments, Moulinex is now marketing multi-cooker robots. The companion will be available from €599 delivered only with its basic accessories, compared with almost €1200 for the i-companion touch XL, the latest connected robot and the most complete in the range. With this new multifunction robot, Moulinex hopes to regain the leadership position it lost in 2019 in this booming market. The model will be available from March 2020.

Lasagne

It is the Italian family dish par excellence.

Recipe

• Preparation 25 minutes
• For 6 people
• Cooking temperature 355°F
• Cooking time 30 minutes

Ingredients

For the bolognese:

Lemon glaze

Super Lemon Icing

Recipe

• Preparation 5 minutes
• For 1 cake

Ingredients

• 125 cl lemon juice
• 500 g icing sugar

Preparation

1. Sift the icing sugar and add the lemon juice.
2. Mix.

Tip

Wait until the cake is crumpled before pouring the icing.

Macaroni and gouda gratin

Recipe

• Preparation 15 minutes
• For 4 people
• Cooking at 392°F
• Cooking time 15 minutes

Ingredients

• 400 g macaroni
• 140 G of gouda with cumin
• 25 cl single cream
• 150 g dr lardons
• Salt
• Pepper

Preparation

Pasta :

1. Boil the water and put in the salt.
2. Add the dough and cook the pasta according to the instructions on the package.
3. Drain the pasta. Filling :
4. Cut the Gouda cheese in half.
5. Take a half of the gouda and cut it into small cubes.
6. Bring the cream to the boil and add the pieces of cheese.
7. When the cheese has melted, add the macaroni, salt and pepper.
8. Preheat the oven to 392°F.
9. Cook the bacon.
10. Add them to the preparation.

Layout :

1. Pour the pasta into a dish, then pour the preparation.
2. Grate the remaining Gouda cheese over the gratin.
3. Bake at 392°F for 15 minutes.
4. You can now serve.

Tip

Serve hot.

Minced beef pie

Recipe

• For 6 people
• Preparation 40 minutes
• Cooking temperature 465°F
• Cooking time 15 minutes

Ingredients

• 400 g chopped steak
• 1 kg of potatoes
• 1/4 milk
• 1 large onion
• 1 clove of garlic
• nutmeg
• salt
• pepper

Preparation

1. Peel the potatoes and cook them for 12 minutes in a pressure cooker.
2. Mash the potatoes, incorporating the milk, salt and grated nutmeg.
3. Peel the onion and cut it into small pieces.
4. Cook the onion and then add the meat.
5. Add a clove of garlic, season with salt and pepper.
6. Butter the gratin dish.
7. In the dish, pour half of the purée, the meat and the rest of the purée.
8. Sprinkle with grated cheese and bake in the oven for 15 minutes at 465°F.
9. You can now enjoy your minced steak parmentier with green salad.

Pasta gratin

Video preparation

Recipe

• Preparation 5 minutes
• For 6 people
• Cooking time 30 minutes
• Cooking temperature 374°F

Ingredients

• 500 g pasta
• 1 brick of semi-thick fresh cream
• 60 g Parmesan cheese
• butter
• salt
• pepper

Preparation

1. Cook your pasta.
2. Melt butter in your gartin dish.
3. Pour over the cooked pasta.
4. Mix the pasta well with the butter, parmesan and cream.
5. Season with salt and pepper.
6. Place in the oven at 374°F for.

Veal shank tajine style

Recipe

• Preparation 30 minutes
• For 4 people
• Cooking time 2h15

Ingredients

• 1 boneless veal shank
• 600 g small potatoes
• 12 purple olives
• 1 clove of garlic
• 1 teaspoon ginger powder
• 1 tablespoon sweet pepper powder
• 1 teaspoon cumin powder
• 6 pinches of turmeric
• 2 tablespoons chopped coriander
• 2 tablespoons lemon juice
• 2 tablespoons of oil
• salt, pepper

Preparation

1. Cut the meat into pieces and peel the garlic clove.
2. Heat the oil in a casserole and add the meat, ginger, turmeric, cumin, chilli pepper and garlic and press the garlic through the garlic press.
3. Stir until the meat turns white, do not let it brown.
4. Pour 20 cl of water into the casserole and leave to cook for 1h30 on a low heat, stirring often.
5. In the meantime, remove the potato pot.
6. Boil the olives, drain them and rinse them.
7. When the meat has finished cooking, add the potatoes and simmer for about 30 minutes.
8. Then add the olives, lemon juice and coriander to the casserole.
9. Cook for another 5 minutes, stirring several times.
10. You can now enjoy your delicious warm veal shank.

Very quick yoghurt and chocolate cake

Recipe

• For 6 people
• Preparation 5 minutes
• Cooking time 30 minutes
• Cooking temperature 356°F

Ingredients

• 3 eggs
• 1 jar of plain yoghurt (the jar will be served afterwards)
• 1 sachet of yeast powder
• 2 empty yoghurt cups of flour
• 1.5 empty jar of sugar
• 1 sachet of vanilla sugar
• 3/4 empty jar of oil
• 10 g butter
• 200 g of chocolate

Preparation

1. Preheat the oven to 356°F.
2. Melt the chocolate.
3. In a bowl the flour, the bag of baking powder, then the eggs, olive oil, the yoghurt pot, sugar, and vanilla sugar.
4. Mix well (the dough should be smooth).
5. Add the melted chocolate.
6. Butter a mold and then incorporate the dough.
7. Bake for 30 minutes at 356°F.
8. Now you can enjoy your delicious yoghurt and chocolate cake.

Waffles

The waffle, the queen of snacks

Recipe

• 15 waffles
• Preparation 15 minutes

Ingredients

• 200 g flour
• 30 g sugar
• 3 eggs
• 20 g butter
• 25 cl milk
• 1 pinch of salt

Preparation

1. In a bowl put the flour, add the sugar, egg yolks and softened butter.
2. Mix little by little, adding the milk so that there are no lumps.
3. Beat the egg whites with a pinch of salt and add them to the preparation, stirring gently.
4. Cook in a waffle iron.
5. Now you can enjoy them with a little bit of icing sugar, some spreadable pastry.

Breton cake

My granny’s best Breton cakes

Recipe

• Preparation 20 minutes
• For 10 people
• Cooking 190°C
• Cooking time 30 minutes
• Rest 10 minutes

Ingredients

• 5 eggs (1 whole and 4 yolks)
• 380 g flour
• 220 g sugar
• 250 g butter

Preparation

1. Preheat the oven to 190°C.
2. Weigh the flour and then add the eggs (1 whole and 4 yolks) to a bowl.
3. In another bowl add the sugar and butter and let it soften.
4. Mix the two preparations with a spoon and then with your hands, without kneading too much.
5. Insert the dough into small moulds and put them in the oven for 30 minutes at 190°C.
6. To finish, leave to cool for 10 minutes, remove them from the moulds and enjoy your wonderful cakes.

Tip

To unmould your cakes more easily, put them in silicone moulds.

Carambar cake

Recipe

• For 6 people
• Preparation 30 minutes
• Cooking time 25 minutes
• Cooking temperature 210°C

Ingredients

For the cake

• 50 g melted butter
• 50 g flour
• 100 g caster sugar
• 1/4 L milk
• 5 eggs
• 1 pinch of yeast

For the cream

• 25 caramel carambars
• 1 brick of liquid crème fraîche
• 1 knob of butter
• 2 squares of pastry chocolate

Preparation

The cake

1. Preheat the oven to 210°C.
2. Melt the butter, add the sugar, flour, baking powder and milk.
3. Heat to boiling, stirring well.
4. Remove from the heat and add the 5 egg yolks.
5. Beat the egg whites until stiff and add to the mixture.
6. Bake in a pie dish for 25 minutes at 210°C.

The cream

1. Heat the liquid cream and add the carambars.
2. Stir continuously until smooth.
3. 3. Pour the chocolate squares into the mixture and continue to stir.
4. Remove from the heat and add the butter.
5. When everything is smooth, pour the cream over the cake.
6. Leave to cool.
7. You can now enjoy your delicious carambar cake.

Chocolate eclairs

Recipe

• Preparation 45 minutes
• For 8 pieces
• Cooking at 180°C
• Cooking time 40 minutes approx.

Ingredients

For the chocolate ganache:

• 220 g of flour
• 20 cl milk
• 20 cl single cream
• 60 g caster sugar
• 3 egg yolks

For the choux pastry:

Chocolate fondant

Recipe

• For 6 people
• Preparation time 15 minutes
• Cooking time from 20 to 25 minutes.
• Cooking temperature 180°C

Ingredients

• 200 g of chocolate
• 100 g butter
• 100 g sugar
• 50 g flour
• 3 eggs

Preparation

1. Preheat the oven to 180°C.
2. In a saucepan melt the chocolate with the butter.
3. In a bowl, mix the sugar, eggs and flour.
4. Add the chocolate and melted butter to the preparation.
5. Flour and butter a mold.
6. Pour the mixture into the mould.
7. Thread at 180 ° pandent 20 to 25 minutes.
8. You can now enjoy your delicious chocolate fondant.

Chocolate ganache

It’ll pep up your cake.

Recipe

• Preparation 15 minutes
• For 500 g of ganache
• Cooling time 30 minutes
• Cooling time in the refrigerator approx. 6 Hours

Ingredients

• 220 g flour
• 20 cl milk
• 20 cl single cream
• 60 g caster sugar
• 3 egg yolks
• 1 pinch of salt

Preparation

1. Melt the chocolate.
2. Bring the milk and cream to a boil.
3. Whisk the sugar and the egg yolks in a bowl, the mixture should have turned white.
4. 4. Pour the mixture over the boiling mixture.
5. Mix.
6. Transfer to saucepan.
7. Stir over low heat until thickened.
8. Pour the custard over the melted chocolate.
9. Mix well.
10. Blend the cream with a hand blender to smooth for 30 seconds.
11. Let it cool in the refrigerator for 30 minutes.
12. Then put it in the refrigerator for at least 6 hours.

Digicook Arthur Martin Intermarché

The Intermarché distribution brand marketed its Arthur Martin stamped cooker robot on December 10. It is a multifunction cooking robot launched at €349. This is €10 less than the price of its main competitor, Mr. Cuisine Connect from the Lidl brand. Along with its competitor, the Arthur Martin Digicook represents one of the 2 main products at a very aggressive price in the competitive multifunction robot market. Indeed, at a time when the Thermomix TM6 from Vorwerk is selling every 38 seconds, we can expect a huge success for the Digicook, which costs 3 times less. A short review of the product in detail.

Far breton

Recipe

• For 10 people
• Cooking temperature 200°C
• Cooking time 1 hour

Ingredients

• 200 g flour
• 200 g sugar
• 4 eggs
• 2 packets of vanilla sugar
• 3/4 l milk
• 20 prunes
• butter

Preparation

1. Prepare the dough by mixing: flour, milk, sugar, eggs and the two packets of vanilla sugar.
2. Let the butter rest.
3. Heat the oven to 200°C.
4. Melt the butter in your cake tin in the oven.
5. Spread the fat over the bottom and sides of the dish.
6. Pour the dough into the dish.
7. Roll the prunes in the flour so that they do not fall to the bottom when baking.
8. Insert the prunes into the dough.
9. Bake the cake for half an hour at 200°C then turn off the oven and leave for another half hour.
10. Your Far Breton is now ready to be eaten.

Financiers

Cupcakes go everywhere

Recipe

• For 6 people
• Preparation time 15 minutes
• Cooking time from 20 to 25 minutes.
• Cooking temperature 190°C

Ingredients

• 125 g almond or hazelnut powder
• 75 g sugar
• 75 g flour
• vanilla extract
• 4 egg whites
• 75 g butter

Preparation

1. Preheat the oven to 190°C.
2. Mix the almond or hazelnut powder with the sugar, flour and vanilla extract in a bowl.
3. In another bowl pour the egg whites and whisk them up.
4. When you have whisked the egg whites, fold them into the mixture.
5. Melt the butter and then add it to the mixture.
6. Finally, fill small moulds with dough.
7. Put them in the oven at 190°C for 20 to 25 minutes.

Tip

To whisk your eggs, add a small pinch of salt or baking soda.

Flamenkuch rapide

Recipe

• For 6 people
• Preparation 5 minutes
• Cooking time 5 to 10 minutes

Ingredients

• 1 pizza dough
• 2 large onions
• 40 cl heavy cream
• 60 g bacon
• 1 tablespoon of rapeseed oil
• gruyère
• salt

Preparation

1. Spread the pizza dough on a baking sheet.
2. Chop the onions and spread them on the dough.
3. Pour the bacon and cream over the dough.
4. Sprinkle with rapeseed oil.
5. Sprinkle with gruyere cheese.
6. Salt.
7. Bake at 250°C for 5 to 10 minutes.