RECIPE Bookallbabyadvice-blog.com/wp-content/uploads/2014/07/recipe-book.pdf · • Brew the fruit green tea in 400 ml of boiling water for 5 minutes. • Strain the tea, add the

N° ISBN : 978-2-919063-48-2

w w w . t e f a l . c o m

Réf.

2643

707

– C

rédi

t ph

otos

: Ri

na N

urra

Rec

ette

s : F

rédé

rique

Cha

rtra

nd &

Adè

le H

ugot

I n f i n y p r e s s R e v o l u t i o n

R E C I P E B o o k

Infiny Press Revolution

EN

26/27

28/29

30/31

32/33

34/35

36/37

38/39

40/41

42/43

oriental perfume

Violet aperitif

Summer breeze

Aromatic

Birth of Spring

Sweet and sour coulis

Ultraviolet coulis

Spicy Mexican salsa

The green life

Exotica

DETOXTangy

100 % citrus

Booster

Tonic

Energy: multi-fruit

Winter sun

Vineyard cocktail

Breath of fresh air

Red berry stress buster

Refreshing vegetable juice

6/7

8/9

10/11

12/13

14/15

16/17

18/19

20/21

22/23

V ITAL I TY

24/25

44/45

2/3

VIT

AL

IT

Y A

PE

RIT

IF

W

IT

H F

RIE

ND

S

EN

4/5

ingenuity at home

Tefal has been supporting consumers for over 50 years with ingenious products that deliver healthy, balanced cooking and guaranteed results. Tefal offers innovative, practical solutions. In this objective, Tefal has developed a new generation of juicers, Infiny press Revolution that will provide pleasure to use every day.

Infinitely efficient

• Quiet force: equipped with an endless screw rotatingsmoothly and slowly inside the filter, Infiny press Revolutionis specially designed for delicate pressing for best resultswith fruit and for extracting juice from all fruit and vegetables,even the hardest, effortlessly.

• Thanks to this press technology, maximum juice is extracted- up to 35% more than a juice extractor** - then filteredthrough a grid before flowing directly into your glass.

• The rotating screw ensures the pulp is pushed right to it's base,ejected, and then compressed into an external container.

** Test carried out with 1 kg of grapes compared to TEFAL ZN650 1000W

Infinitely convenient

• Infiny press Revolution is quiet and easy to clean.

• Its innovative system allows you to juice an unlimited variety of fruit and vegetables, even herbs! Choose the filterto suit your needs: the stainless steel and orange filter forjuices, the pink for thicker preparations like coulis.

• With its modern and sophisticated design, Infiny pressRevolution, with 2 jugs, will compliment any kitchen!

Infiny Press RevolutionGet the best out of fruit and vegetables. Maximum flavours and vitamins!

Infinitely delicious and vitamin-packed

• Revolutionary, simple and enjoyable, Infiny press Revolutionallows you to prepare smooth fresh juices and coulis effortlessly and prepare a wide variety of delicious recipes for an explosion of flavours!

• press technology makes it possible to extract up to 30%more vitamin C and 75% more antioxidants than a juice extractor*, to load up on energy and add zest to your everyday life!

* Tests carried out on oranges and raspberries in comparison with a TEFAL ZN650 1000W juiceextractor

EN

DE

TO

X

EN

6/7

Difficulté 1 L 5 mn 30 mn Juice filter

• 2 teabags lemon greentea

• 2 pineapples

• 400 g redcurrant*

• 2 tablespoons agavenectar (available fromhealth food shops) orliquid honey

* 400 g redcurrants can be replacedwith blueberries or any red berry ofyour choice.

Pineapple and redcurrant are not very sweet and are therefore low in calories. Green tea drains toxins and gives ahealthy dose of antioxidants, while the agave nectar suppliesa steady flow of energy, slowly releasing sugar, over severalhours.

• Brew the fruit green tea in 400 ml of boiling water for 5 minutes.

• Strain the tea, add the agave nectar or honey, mix andleave to cool slightly then refrigerate for 30 minutes.

• Cut the tops off the pineapples and cut in quarters. Cut offthe peel, remove the cores and cut into pieces, if necessary.Destem the redcurrants.

• Juice the pineapples and redcurrants alternating them.• Collect the juice, add the green tea with agave nectar and

mix. Chill.• pour the juice into four glasses and serve chilled.

Tangy

For a different

flavour, replace

Lemon green tea

with Jasmine green

tea

DE

TO

X

EN

8/9

Difficulté 1 L 5 mn Juice filter

• 2 grapefruit

• 2 oranges

• 6 mandarins orclementines

• 2 lemons or limesThis juice will almost cover your full daily requirement of vitamin C.

• peel the citrus fruit, cut into quarters.• Juice all the citrus fruit.• Collect the juice and mix well. Chill.• pour the juice into four glasses and serve chilled.

100 % citrus

You can add orange

blossom honey to

taste or add a few

mint leaves for extra

freshness.

DE

TO

X

EN

10/11


• 8 kiwi fruit

• 600 g raspberries

• 2 pomegranates

• 1 bunch of mint

Pomegranate contains antioxidants and mint is a stimulant.This juice is an elixir of goodness, bursting with flavours andcolours.

• peel and cut the kiwis in quarters. Wash the raspberries andmint.

• Cut the pomegranates in half and remove the seeds. Setaside a few pomegranate seeds for decoration.

• Juice all the fruit and pomegranate seeds alternating withthe mint. Finish with a kiwi fruit.

• Collect the juice, mix and chill. Serve in glasses anddecorate with pomegranate seeds.

Booster

For an even more

punchy juice, use 4 kiwis

instead of 8 and 4

pomegranates instead

of 2.

DE

TO

X

EN

12/13


• 5 apples

• 5 oranges

• 5 carrots

Ideal for breakfast, this fruit juice contains beta carotene, antioxidants and vitamin C to give you a boost of vitaminsfor the whole day.

• peel the oranges and separate the segments. Clean andpeel the carrots. Wash the apples and cut into pieces.

• Juice all the fruit and vegetables.• Collect the juice, mix and chill. pour into four glasses.• Serve chilled.

Tonic

You can replace

the oranges with ruby

grapefruits.

DE

TO

X

EN

14/15


• 2 pineapples

• 4 carrots

• 150 g strawberries

• 4 clementines ormandarins

• 4 apples A powerful concentration of fruit containing vitamins, trace elements and minerals, which invigorates you naturally.

• Cut the tops off the pineapples and cut in quarters. Cut offthe peel, remove the core and cut into pieces. Clean andpeel the carrots. Wash and hull the strawberries. peel theclementines or mandarins. Wash the apples and cut intopieces.

• Juice all the fruit and vegetables, alternating the pineapples and carrots.

• Collect the juice and mix it. Chill.• pour the juice into four glasses and serve chilled.

Energy: multi-fruit

This juice is just as

delicious if you replace

the 2 pineapples with

3 mangoes. Remember

to peel and stone

them before juicing.

DE

TO

X

EN

16/17


• 5 pears

• 4 mandarins

• 2 mangoes

• 1½ lemons or limes

Longing for a little sun in the heart of winter? Nothing betterthan this juice that’s sparkling with flavour to recharge yourbatteries any time of the day

• Wash the pears carefully and remove the stalks. peel themandarins, mangoes and lemons. Remove the stone fromthe mango and cut into pieces.

• Juice all the fruit. • Collect the juice, mix and chill. pour into four glasses.

Serve chilled.

Winter sun

You can keep aside a

few mango peelings

before juicing to

decorate your juice.

DE

TO

X

EN

18/19

1 L 5 mn Juice filter

• 4 pears

• 2 bunches of black orred grapes

• 1 tsp. honey

Enjoy this juice packed with minerals, excellent especially foryour skin, during the grape harvest season.

• Cut the pears in quarters. Remove the grapes from theirstems and wash.

• Juice all the fruit.• Collect the juice, add honey and mix.• pour the juice into four glasses and serve immediately.

Vineyard cocktail

Honey is highly

recommended to

offset the slight

acidity of the grapes.

DE

TO

X

EN

20/21

1 L 5 mn Juice filter

• 1 canteloupemelon/rockmelon


• 1 piece of fresh rootginger (2 cm)

• ½ bunch of mint

• 500 ml cooled green tea

• Ice cubes

An aromatic and tangy juice that delights and refreshes youin the heat of summer.

• Cut the canteloupe/rockmelon into 8 slices. Using a verysharp knife, remove the seeds and cut off the skin. Cut thecanteloupe/rockmelon into smaller pieces if necessary.Wash and hull the strawberries. peel the root ginger. Washthe mint and remove the leaves from the stem.

• Juice the ginger, then the strawberries and the canteloupe, alternating them.

• Collect the juice and add the tea and mint leaves. pour intofour glasses and add ice cubes.

• Serve immediately.

Breath of fresh air

Replace the green

tea with any variety of

your choice.


DE

TO

X

EN

22/23



• 300 g blueberries

Perfect for benefiting from the goodness of red berries, loaded with antioxidants vital for your well-being.

• Wash and hull the strawberries. Wash the raspberries andblueberries also.

• Juice all the berries.• Collect the juice, mix and pour into four glasses. If you find

the juice a little sour, feel free to add a little sugar syrup.Serve chilled.

Red berry stressbuster

When not in season,

prepare this cocktail

with frozen fruit. Allow

it to defrost fully

before juicing.

DE

TO

X

EN

24/25


• 4 tomatoes

• 1 cucumber

• 4 lemons

• 1 tsp. celery salt

• ½ bunch of mintThough less common than fruit juices, vegetables juices areno less thirst-quenching. They also contain vitamins andminerals to keep you healthy.

• Remove the stems from the tomatoes and cut into quarters. peel the cucumber and cut into pieces. peel thelemons and separate the segments. Wash and remove themint leaves from the stem.

• Juice all the fruit, vegetables and half of the bunch of mint,starting with the mint.

• Collect the juice, season with celery salt and mix.• place the remaining mint leaves at the bottom of four

glasses and crush them down a little using a spoon. pourthe juice into the glasses and mix.

• Serve chilled.

Refreshing vegetable juice

The more daring can

replace the cucumber

with courgette

(zucchini).

VIT

AL

IT

Y A

PE

RIT

IF

W

IT

H F

RIE

ND

S

EN

26/27

Difficulté 1 L 5 mn 15 mn Juice filter

• 16 plums (blue, purpleor red)

• 16 yellow plums

• 500 g green/whitegrapes

• 1 pinch of saffron Muscat grapes are perfect for this recipe, but you can replacethem with any other variety.

• Wash the plums and remove the stones. Destem the grapes.• Juice all the fruit.• Collect the juice, add the saffron and allow it to infuse for

about fifteen minutes before mixing and chilling. Servechilled in glasses.

Oriental Perfume

Saffron is of course

optional in this recipe.

However, it adds a

touch of fresh and

appealing originality.

VIT

AL

IT

Y A

PE

RIT

IF

W

IT

H F

RIE

ND

S

EN

29/2928/29

Difficulté 1 L 10 mn Coulis filter

• 5 cooked beetroot

• 2 cucumbers

• ½ onion

• 1 garlic clove

• 2 tablespoon fromagefrais

• 1 teaspoon balsamicvinegar

• Tabasco®

• 2 tbsp. fresh chives

Here is a simple recipe to make when your friends arriveunexpectedly. Spice it up with a little or more Tabascodepending on your taste!

• peel the cooked beetroot, remove the hard ends and cutinto pieces.

• peel the cucumbers and the onion. Cut into pieces.• Juice the vegetables one by one and collect the juice.• Add the fromage frais, balsamic vinegar and Tabasco® to

your taste. Mix well to blend the flavours and pour into 4glasses.

• Add the chopped chives to each glass.

Violet aperitif

Feel free to replace

the chives with mint or

fresh coriander.

For a 100% vegan

recipe, use soya cream

instead of fromage

frais.

VIT

AL

IT

Y A

PE

RIT

IF

W

IT

H F

RIE

ND

S

EN

30/31



• 450 g blackberries

• ½ bunch of mint

A beautiful purple summer juice with an intense flavour!Drink it very chilled for a quick thirst quencher!

• Wash all the fruit. Wash the mint and remove the leavesfrom the stem.

• Juice the berries alternating with the mint leaves.• Collect the juice, mix and chill. Serve in glasses.

Summer breeze

When not in season,

you can easily use

frozen blackberries

and blueberries.

Allow them to defrost

fully before juicing

them.

VIT

AL

IT

Y A

PE

RIT

IF

W

IT

H F

RIE

ND

S

EN

32/33


• 5 tomatoes

• 2 yellow peppers(capsicum)

• ½ bunch of basil

• ½ bunch of parsley

• Tabasco®

• Celery salt

For best results, choose plump and fresh summer tomatoes.

• Wash the tomatoes, peppers (capsicums) and herbs.• Cut the tomatoes in quarters. Cut the peppers (capsicums),

in half, remove the stalks and the seeds and wash. Cut intopieces.

• Juice the tomatoes and peppers (capsicums), alternatingwith the herbs. Finish with the tomatoes.

• Collect the juice, add a few drops of Tabasco®, add celerysalt, mix and chill. Serve chilled in glasses

Aromatic

To remain true

to the „gazpacho”

spirit of this recipe,

you can replace the

tomatoes with

3 cucumbers.



• 800 g cherries

• 1 vanilla pod

Sun-drenched cherries and strawberries are the mostbeautiful harbingers of spring. To be enjoyed withoutmoderation!

• Wash all the fruit. Hull the strawberries and remove thestones from the cherries.

• Cut the vanilla pod in half lengthways and scrape out theseeds with the edge of a knife.

• Juice all the fruit.• Collect the juice, add the vanilla seeds and mix. • Serve chilled in glasses.

Birth of Spring

To add an unexpected

twist, replace

the vanilla with a few

leaves of fresh verbena

or basil.

VIT

AL

IT

Y A

PE

RIT

IF

W

IT

H F

RIE

ND

S

EN

34/35


• 8 plums

• 8 peaches

• 2 cm fresh root ginger

• 1 tablespoon sesameoil

A naturally sweet coulis to be relished with white meat,prawns or grilled tofu.

• Wash the plums and peaches. Remove the stones.• peel the ginger root.• Juice the fruit starting with the ginger. Collect the coulis,

add sesame oil and mix.• Serve in small cups as accompaniment to white meat, fish,

steamed green vegetables or tofu.

Sweet and sour coulis

For a sweeter version,

to serve with cake or

add to yogurt, juice 8

plums and 8 peaches,

then add 1 tablespoon

of liquid honey and

the seeds of one

vanilla pod or

1 teaspoon of orange

blossom water. VIT

AL

IT

Y A

PE

RIT

IF

W

IT

H F

RIE

ND

S

EN

36/37



• 400 g blackberries orblackcurrants


Everyone loves a coulis of red berries. They are not onlydivinely delicious and a treat for the eyes, they also containantioxidants. It would be a shame not to enjoy them!

• Wash and hull the raspberries.• Wash the blackberries and blueberries carefully.• Juice all the red berries by inserting them little by little.• Collect the coulis and use it in yogurts, crepes, waffles, etc.

Ultraviolet coulis

When not in season,

use frozen red berries.

Allow them to defrost

fully before juicing

them. You can also

flavour your coulis

with vanilla, orange

blossom water or a

little cinnamon.

VIT

AL

IT

Y A

PE

RIT

IF

W

IT

H F

RIE

ND

S

EN

38/39


• 4 yellow peppers(capsicums)

• 1 onion

• 500 g canned sweet-corn kernels.

• 3 tbsp. fresh corianderleaves

• ½ teaspoon cuminseeds

• ½ bird’s eye chilli

• Salt

Add zip to all your dishes with this spicy bright yellow sauce.To spare your taste buds, feel free to replace the bird‘s eyechilli with two pinches of mild chilli powder.

• Cut the peppers (capsicums) in half, remove the stalks andthe seeds and wash. peel the onion. Cut into pieces.

• Drain the sweetcorn kernels.• Juice the vegetables one after the other.• Collect the coulis.• Chop the coriander leaves.• Cut the bird‘s eye chilli in two lengthwise and remove the

seeds. Cut half of the chilli into very thin strips.• Mix the coriander, bird‘s eye chilli strips and cumin seeds

in the coulis.• Add salt to taste.• Serve with white rice, chicken, white fish or vegetables.

Spicy Mexican salsa

You can use green or

red peppers (capsicums)

in this recipe. The

taste will be very close,

only the colour will

change. VIT

AL

IT

Y A

PE

RIT

IF

W

IT

H F

RIE

ND

S

EN

40/41


• 6 kiwi fruit

• 6 green apples

• 2 rhubarb stalks(stems)

• 2 pinches of groundcinnamon Enjoy the freshness and velvety smoothness of this lovely

light green juice.

• peel the kiwi fruit and cut in quarters. Wash the rhubarbcarefully and cut into pieces.

• Cut the apples into pieces.• Juice all the fruit.• Collect the juice, add cinnamon and mix. Chill.• pour the juice into glasses and serve chilled.

The green life

For a sweeter version

without added sugar,

replace the green

apples - which are

tangier – with a sweet

variety of red apples!

VIT

AL

IT

Y A

PE

RIT

IF

W

IT

H F

RIE

ND

S

EN

42/43


• 20 lychees

• 2 bananas

• 2 cm ginger root

• 4 guavas*

• 6 passion fruit

*If you cannot buy guava substitute

with 1 large fresh pineapple instead.

Forget about getting on a plane for a change of scenery.Indulge in a little taste of exoticism without leaving yourkitchen, with this lovely light pink juice.

• peel the lychees and remove the seeds. peel the bananasand ginger root. peel the guavas and remove the seeds. Cutthe passion fruits in half and take out the pulp.

• Juice the ginger first. Then juice the bananas alternatingthem with the other fruits.

• Collect the juice, mix and chill. Serve chilled in glasses.

Exotica

To reduce

the preparation time,

feel free to use canned

lychees, preferably

without added sugar.

VIT

AL

IT

Y A

PE

RIT

IF

W

IT

H F

RIE

ND

S

EN

44/45

Notes

Documents

RECIPE Bookallbabyadvice-blog.com/wp-content/uploads/2014/07/recipe-book.pdf · • Brew the fruit green tea in 400 ml of boiling water for 5 minutes. • Strain the tea, add the