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FOOD PROCESSOR

Make short work of all your food with the Expressionist Food processor. It comes with a 1000W motor that has no problems crushing ice and nuts, and its 3l jar lets you serve a dinner for two or for twelve with ease.

KITCHEN MACHINE

A dough is a dough is a dough. Not with the Expressionist Kitchen Machine. It has a TruFlow Pro dough hook and an Optimax bowl that take proper care of all your kneading needs and let you create tangy dough for great-tasting bread.

TABLE BLENDER

Crush your fruit with this 700W, 90° heat resistant blender. It has 5 speed choices and pulse and ice crush modes. And the removable knifes of stainless steel ensure fine blends and are easy to clean.

STICK MIXER

Mix your food with this neat, 600W stick mixer with TruFlow blades and a turbo button for full control. Vary between three accessories - a chopper, whisk and beaker for smooth results.

HAND MIXER

Smoothly whisk your ingredients with this silent hand mixer. The 500W motor, spiral beaters and stepless speed settings make cooking easy and effective.The pack comes with additional dough hooks too.

KETTLE

Boil in a blast with this 2400W, 1,5 l kettle. It is easy to manage by one hand and comes with functions like a 3 way safety auto shut off and safety heating element.

COFFEE MAKER

Boost your mornings with black gold. This coffee maker comes with a taste Intensity selector™ that lets you choose your coffee strength and a PureAdvantage water filter to ensure great taste.

FOOD PROCESSOR

Shred, slice, cut and blend. This 700W food processor does it all. The led lit speed selector and pulse leaves you in full control. Enjoy the endless possibilities and take your cooking to new levels.

TOASTER

Bread is basically toast waiting to happen! Heat up buns or toast, reheat or defrost a perfect slice - this toaster lets you do whatever you like to. Decide your toast's tan with the variable darkness level selector.

Creative collection

Need to get your cooking just right? With the Creative Collection, you’ll get a range of appliances that will help you with all your cooking needs - be that toasting, boiling, chopping, slicing, or dicing.

THE RECIPE

INGREDIENTS (makes 6 muffins)

• 200g raw beetroots

• 0,5 lemons (juice and zest)

• 2 eggs

• 60g butter

• 1 tsp baking soda

• 100g flour

• 100g sugar

• 0,5 tsp cinnamon, ground ginger

• Chèvre

• Honey

• Nuts or rosemary

DIRECTIONS

1. Bake the beetroots in tinfoil for 50 minutes in an oven at 200°C.

2. Peel and let cool. Lower the heat of the oven to 180°C.

3. Mix the beetroots with the lemon juice and zest in a tabletop blender to a purée.

4. Separate the egg yolks from the whites and save both.

5. Whisk the yolks together with the sugar and mix in the beetroot puree. Mix in the flour, baking soda and herbs to a batter.

6. Melt butter and add to the batter. Finally, add the egg whites.

7. Fill into the muffin forms.

8. Bake for 20 minutes at 180°C.

9. Add chèvre on top of the muffins after.

Beetroot muffins with roasted chèvre

THE RECIPE

INGREDIENTS (serves 4)

• 1kg blue mussels

• 400ml water

• 500g Jerusalem artichokes

• 1 onion

• 1 small leek

• 1 clove garlic

• 1 tbsp butter

• 1 tbsp olive oil

• Reserved liquid from mussels + about 500ml vegetable stock

• 6 tbsp white wine

• 6 tbsp cream

• 1 tbsp balsamic vinegar

• Sea salt and white pepper to taste

• Fresh thyme

DIRECTIONS

Mussels

1. Scrub each mussel individually and check to make sure their shells are tightly closed. Discard mussels with cracked shells.

2. In a large pot bring the water to a boil and then gently add the mussels. Cover and cook over medium-high heat until the mussels open, about 5 minutes.

3. Reserve the liquid and keep the mussels in the pot with lid on.

Soup

4. Peel the Jerusalem artichokes and cut them into smaller chunks. To prevent from darkening drop the pieces into lemon- or vinegar water while peeling the remaining Jerusalem artichokes.

5. Peel and finely chop the onion, leek and garlic clove.

6. In a medium pot, melt the butter and olive oil over medium heat.

7. Add the Jerusalem artichokes, onion, leek and garlic. Cook on medium low heat for about 5-7 minutes until slightly softened (do not brown).

8. Add the reserved mussel liquid, vegetable stock and wine. Bring to a boil, cover the pot and simmer for 10 minutes.

9. Add the cream and simmer for 5 more minutes.

10. Add the balsamic vinegar, salt and pepper to taste and puree the soup in a blender.

West coast mussel soup with jerusalem artichokes

THE RECIPE

INGREDIENTS (serves 2)

Chicken and marinade

• 300g chicken

• 3 tbsp toasted sesame oil

• 3 tbsp tamari

• 1-2 tsp sriracha (depending on how spicy you like it)

• 1 garlic clove

• 2 spring onions

• 0,5 radish

• 1 carrot

• 2 chili

Broth

• 2 inches ginger root, sliced into coins

• 4-6 four inch square sheets kombu

• 6 dried shiitake mushrooms

• 2l water

• 140g sweet white or yellow miso

• 2 tbsp tamari (optional)

• 1 lime (juice of)

Toppings

• 100g mung sprouts

• 1 egg

• Bunch of coriander

• Toasted sesame seeds

• 330-440g soba noodles (depending on how noodle-y you like it)

DIRECTIONS

Chicken and marinade

1. Squash the garlic with a knife and mix with the other ingredients for the marinade, using a stick mixer.

2. Rub the chicken in the marinade and let rest for 20 minutes.

3. Cut chicken into slices. Fry in a pan on medium heat.

Broth

4. Mix together mushrooms and ginger with miso paste, adding tamari as needed.

5. Bring water to a boil. Add the miso-mix to the water and stir. Add kombu leaves and season with lime juice to taste.

Toppings

6. Boil water and put the noodles in the water. Let rest for 5 minutes.

7. Cut radish, leek and chili into small wedges. Keep them in separate bowls.

8. Boil an egg for 3 to a soft consistency.

9. Place noodles into broth, adding the vegetables, chicken and egg.

Ramen noodle soup with sriracha chicken

THE RECIPE

INGREDIENTS (makes 20 nut wedges)

• 1 tbsp Golden flax seeds, ground

• 4 tbsp water

• 50g coconut palm sugar

• 200g margarine

• 250g spelt whole grain flour

• 1 tsp baking powder

• 0,25 tsp sea salt

• 0,25 tsp cinnamon

• 1 vanilla bean

• 150g apricot jam

• 100g coconut palm sugar

• 0,5 tsp sea salt

• 150g hazelnuts (50g ground, 100g chopped)

• 100g almond (50g ground, 50g chopped)

• 50g cashew nuts, chopped

• 100g dark chocolate

DIRECTIONS

1. Preheat oven to 180°C and line a baking tray (20x30 cm) with parchment paper.

2. Mix flax seeds with water and let rest for 10 minutes.

3. Chop butter into small pieces and stir with coconut palm sugar in a kitchen machine until creamy.

4. Scratch out the pulp of the vanilla bean and mix it with flour, baking powder, sea salt and cinnamon. Add flour and flax seed mixture into mixing bowl while stirring.

5. Roll the dough into the baking tray, prick several times with a fork and bake it for 10 minutes. After this spread apricot jam over the hot crust.

Nuts

6. Boil margarine and sugar until the sugar is dissolved. Remove from heat and stir in all the nuts.

7. Spoon the nut filling over the crust. Bake for about 15 minutes.

8. Remove from oven and let cool completely.

9. Cut the bars into squares, then across the diagonal into triangles. Remove the nut wedges to a work surface lined with parchment paper.