A day with Bimby!

DI Chiara Maci | 13 Dec 2017 | IN COLLABORAZIONE CON Bimby


Because when we talk about cooking (and tasting), I never miss 🙂

A few days ago, in the headquarters of Bimby® to spend a special day together with the 20 Bimby appointees coming from all over Italy.

To cook in company and to learn a lot of secrets and curiosities about how to save time and not only inside the kitchen.

Their stories and experiences, the importance of their work, of the word of mouth, of meeting people face to face in a world dominated by virtual reality.

Working surface, aprons, Bimby in the hand and ready to prove ourselves, expert or not.

Are you ready too?

You find here below all recipes to try. Let me know how it went, then J


Winning recipes Cook-Key Birthday



30 minutes – 1 h. / easy / 12 servings / For %quantity% %portion%: Energy 1075 kJ/ 257 kcal, / Proteins 6.2 g,/

Carbohydrates 1 g, / Fats 21.2 g


700 g water

2 pinches of salt

500 g fresh cleaned octopus

200 g potatoes in slices

100 g stale bread into pieces

1 lemon, preferably organic,

zest (without white part)

1 pinch of green pepper grains

1 egg

Oil for frying as much as needed


  1. Put water and salt into the tankard. Position the Varoma container and put the octopus in it, position the tray and place potatoes over it. Close Varoma with the lid and steam: 30 min./Varoma/speed 2. Take off Varoma carefully. Void the tankard and dry it.
  2. Put bread, lemon zest, pepper, salt and chop up: 10 sec./speed 8. Gather on the bottom with a spatula.
  3. Add cooked egg, octopus and potatoes and blend them: 20 sec./speed 6.
  4. Heat abundant oil for frying in a pan. In the meanwhile, shape the dough into balls (Ø 5 cm).
  5. Fry the balls, few at a time, until golden brown (see variants). Drain balls with a pierced ladle and place them over kitchen paper.
  6. Serve hot.



You can cook the balls in the oven too. In this case, preheat oven at 180c, cover a tray with baking paper and cook for 15-20 minutes or until golden brown.



This recipe has been proposed by Immacolata Mocerino Team and Division Partenopea.



Non-stick pan with high edges for frying, kitchen paper, pierced ladle



Varoma, measuring cup, spatula




1 h. / 2 h./ medium / 8 servings / For %quantity% %portion%: Energy 2987 kJ/ 714 kcal, / Proteins 10.6 g,/

Carbohydrates 153.4 g, / Fats 6.5 g, Cholesterol 121.3 mg, Fibres 2.2 g


Sponge cake

Butter as much as needed

260 g flour 00

200 g sugar

2 eggs

50 g water

1 pinch of salt

1 baking powder package

Lemon cream

100 g sugar

40 g flour 00

3 lemon zest (without white part)

500 g milk

2 eggs

Sugar paste

5 g leaf gelatine

25 g water

550 g sugar

1 teaspoon vanilla-flavoured sugar

50 g acacia honey

50 g glucose syrup

Finish the praparation

5 ripe kiwis, peeled and cut into thin slices


Sponge cake

  1. Preheat oven to 160c. Butter a rectangular tray and put it aside.
  2. Put flour 00, sugar, l&#39, water and salt into the tankard and stir: 1 min./speed 5.
  3. Add the baking powder and mix: 20 sec./speed 5. Transfer the mixture into the tray and flatten the surface with a bakery spatula.
  4. Cook in heat oven for 40 minutes (160c). Check the cooking with the toothpick test: if it’s dry, the sponge cake is ready. Take it out of the oven and let it cool down. In the meantime, prepare the lemon cream.

Lemon Cream

  1. Put sugar, flour 00 and lemon zest into the clean and dry tankard: 30 sec./speed 10. Gather on the bottom with a spatula.
  2. Add milk and eggs, cook: 7 min./90c/speed. 4. Transfer the cream into a bowl, cover with plastic wrap in contact and let it cool down to room temperature. In the meanwhile, prepare the sugar paste.

Sugar Paste

  1. Put the leaf gelatine into a bowl to soak with 25 g of water and put it aside.
  2. Put 250 g of sugar and the vanilla flavoured sugar into the clean and dry tankard, pulverize: 20 sec/speed.
  3. Transfer it into a bowl.
  4. Put the remaining 300 g of sugar into the tankard and pulverize: 20 sec./speed.
  5. Take 50 g of powdered sugar off the tankard and transfer the sugar left into the bowl with the powdered vanilla flavoured sugar.
  6. Put the gelatine into the tankard with its water, the honey and heat: 40 sec/60c/speed 2, then mix: 30 sec./speed 5.
  7. Add the powdered vanilla flavoured sugar and stir: Turbo/1.0 sec/5-6 times. You must obtain rough crumbs. Dust the working surface with a little powdered sugar kept aside and transfer there the sugar paste crumbs. Compact using hands until shaping a smooth ball and cover the sugar paste with plastic wrap. Put into the fridge until you are ready to use it.

Finish the praparation

  1. Take the sponge cake off and cut it with a jagged knife shaping a Cook-key®. Divide the sponge cake in two halves cutting it horizontally. Transfer one of the two halves over a dinner plate and stuff it with the lemon cream and kiwi slices. Close with the other half.
  2. Recover the sugar paste and spread it over the working surface with a rolling pin helping oneself with the powdered sugar to avoid it to stick. Cover the cake with the sugar paste making it adhere to the surface and adjust the edges with a little knife to remove the exceeding paste.
  3. Decorate as you like (see advices) and serve.



To decorate the Cook-key® cake, colour the sugar paste dark green and obtain the letters composing the word Bimby®. Then place the letters over the cake surface.



This recipe has been proposed by Annalisa Garofoli Team and Division Panta Rei.



Baking tray, bakery spatula, wooden sticks for skewers, bowl, plastic wrap, jagged knife for bread, dinner plate, rolling pin, little knife



Measuring cup, spatula



20 min. / 1 h. / easy / 6 servings/ For %quantity% %serving%: Energy 1391 kJ/ 332 kcal, Proteins 16.9 g,

Carbohydrates 28.4 g, Fats 16.8 g, Cholesterol 109.2 mg, Fibres 7.2 g


30 g celery stalk

30 g carrots, peeled and into pieces

30 g onion into quarters

30 g extravirgin olive oil as much as needed

500 g frozen peas

600 g peeled potatoes (100 g into pieces and 500 g into slices)

1 stock cube for vegetable broth

800 g water

6 big raw prawns, shelled and deprived of the intestinal tract

butter as much as needed

flour 00 as much as needed

100 g fresh cream cheese

1 teaspoon of salt


  1. Put celery, carrot and onion into the tankard, chop up: 5 sec./speed 5. Gather on the bottom with a spatula.
  2. Add extravirgin olive oil and season: 3 min./120C/speed 1. In the meanwhile, cover the Varoma tray with a baking paper sheet, being careful not to cover the frontal splits and keep it apart.
  3. Join peas, 100 g of potatoes, the stock cube and water. Position the Varoma container and place the 500 g of sliced potatoes left into it. Position the Varoma tray and place prawns into it. Close the Varoma with the lid and cook: 10 min/Varoma/speed. 2. In the meanwhile, preheat oven to 180c, butter and flour 6 moulds.
  4. Take off the Varoma tray carefully and put it aside. Cover Varoma with the lid and cook again: 15 min./Varoma/speed 2. Then take off Varoma carefully and put it aside.
  5. Blend the tankard contents: 1 min./speed 9. Gather on the bottom with a spatula.
  6. Add the fresh cream cheese and blend: 15 sec./speed 5. Transfer the cream soup into 6 soup plates and keep them warm aside. Wash the tankard.
  7. Put the steamed potatoes into the tankard with salt, blend: 20 sec./speed 3. Transfer the potatoe mixture into the prepared moulds.
  8. Cook in hot oven for 10 minutes (180c). Take off the oven carefully and place potatoe pies in the centre of each plate.
  9. Place over each pie a steamed prawn, season with a little extravirgin olive oil and serve.



For a faster recipe, instead of cooking pies in oven, make some quenelles with potatoe mixture.


This recipe has been proposed by Antonella Grasso Team of Division Aracne.



Baking tray, moulds or tinfoil liners, 6 dinner plates



Measuring cup, spatula,Varoma




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