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Magimix Mini Plus

1. 59 Carro ee MM 61 Apple Tart eene nnns 63 gt 66 Spiced Bears nee een 68 COCKTAILS MILKSHAKES Strawberry milkshoke 70 Coffee milkshoke 70 Mango lassi yoghurt drink 7 Ice cool blackcurrant and kiwi cocktail 72 Melon raspberry and strawberry cocktail 72 Pear and honey 2 BABY FOOD Carrot Parmentier 74 Creamed salmon a 74 Creamed broccoli and gruy re 74 Pear and vanilla dessert 75 Apple and kiwi dessert 78 7 _ _ _ __ _ _ _ FO e T Me Q y Q Ks ce 79 460 002 07 14 ref Photography Prise De Vue Production Studio Crampont Studio P chart Fotolia Printed in France by Bezin Haller Juillet 2014 small domestic appliance recycling bank where electrical and electronic goods can be recycled safety Contact your local council or household waste recycling centre to find out where the nearest recycling bank is This symbol means that t
2. 20 Raspberry Coulis pe a 21 SHOES basi nee 21 Pancake Batter eee 22 Waffle batter ____ _ _ 22 French Flan tadas 23 A 24 24 26 Pasty CROUX 51 APPETISERS AND STARTERS Aubergine Caviar esee 28 Cake with ham and olives 28 Fennel Boats with Fresh Goat s Cheese 29 Curried Courgette Soup 30 Chicken Liver Terrine eene 31 Fresh amp Smoked Salmon P t 31 Parmesan Souffl a 45 Hot Tomato Squce 45 Tomato ______ __ 48 Artichoke 8 Parmesan 50 Guacamole sess 54 Minted Pea Soup sss 56 Salmon Tartare aa 58 Waldorf Solad 60 WSS ROO I 62 65 C C C 67 MAIN COURSES Cod Fishcakes with a Tomato amp Olive Coulis 33 C C C C C
3. Cook for about 20 minutes over a low heat Remove from the heat leave to rest remove the string cut into fairly thin slices and arrange on the serving dish Deglaze the pan with the rest of the stock add the tomato pur e and check the seasoning Pour a little of this sauce around the chicken and serve the rest in a gravyboat Potato amp Turnip Gratin Pre heat the oven to 180 C 355 F gas mark 4 Fit the slicer disc in the bowl and slice the potatoes and turnips separately Empty the bowl then grate the Gruyere cheese using the grater disc Rub the gratin dish with the garlic clove butter it thoroughly arrange alternating slices of potato and turnip adding a little butter salt pepper nutmeg and grated cheese between each layer You should end up with several layers Mix the creme fraiche and milk in a bowl Pour this mixture over the slices making sure it permeates the different layers Bake in the oven for 40 minutes switching on the grill for the last 3 minutes in order to give it an attractive golden crust Dessert Preparation 30 min Cooking 30 min Equipment tart ring or quiche tin Ingredients serves 4 quantity French flan pastry e 200g 7 oz dark chocolate 1 egg 1 egg yolk e 50ml 1 fl oz single cream e 50ml 1 fl oz milk e 7 g vanilla flavoured sugar e 80g 3 oz soft brown sugar e Knob of butter Chocolate Pie Pre heat the oven to 180 C 355 F ga
4. e 300g mozzarella e 5 fresh basil leaves Fry the chopped onion in a pan with a dash of olive oil Spread the dough and prick a few times with a fork Cover the dough with the tomato coulis tomatoes onion courgette and mozzarella Season each layer salt and pepper Lower the temperature of the oven to 220 C 425 F gas mark 7 Cook the pizza for 15 20 min Take care Adjust the cooking time according to pizza base thickness Sprinkle with fresh basil and drizzle with chili oil Dessert Preparation 15 min Resting 6 to 24h Equipment rectangular tin bowl Ingredients serves 4 4 eggs e 1 tbsp unsweetened cocoa powder e 3 tbsp Amaretto e 300g 14 oz mascarpone cream e 20 24 sponge fingers e 100g A oz caster sugar e 200ml 10 fl oz strong coffee ITALIAN MENU Tiramisu Remove the mascarpone from the refrigerator 1 hour in advance Separate the eggs Whisk the egg whites until stiff see p 20 and set aside in a large bowl In the bowl fitted with egg whisk blend the yolks and sugar until pale Add the Amaretto and mascarpone Tip this mixture onto the egg whites and fold in gently with a spatula Quickly dip the sponge fingers in the coffee and place a layer of them on the bottom of the tin then cover with half the cream Repeat this process with one layer of coffee soaked biscuits then a layer of cream Dust with cocoa powder and chill at least for 6 hours Starte
5. _ 35 Steak tartare 36 Stuffed Aubergines eee 36 Stuffed Tomqotoes a 37 Shepherds Pie 38 Stuffed Main chicken breasts 46 Potato amp Turnip Graoltin 46 Stuffed Courgettes a 48 Pizza with vegetobles 50 Chilli con Corr anni 54 Chicken with Spinach Stuffing 5 Pan Fried Shredded Carrots amp Courgettes 58 Maryland Crab 60 Trout Fillets with Sorrel Shallots amp Cider 62 Cheese 8 Potato 65 Monkfish in a Red Wine Souce 67 DESSERTS Yoghurt Cake sss 40 e CAKE 40 _ __ __ _ _ __ _ Al Victoria Sandwich Cake Al Spice Cake neuen rer 42 43 Ple said 47 Confit of Figs in a Citrus Souce 49 I7 52 Mango Mousse 55 Apple Crumble sss 57 Iced Raspberry
6. cook for about 30 minutes Ingredients serves 4 e 250g 9 oz beef e 500g 18 oz tin kidney beans e 2 medium onions e 3 large tomatoes or 1 small tin peeled tomatoes e 1 small tin tomato pur e e garlic clove e 3 tbsp olive oil e Chilli powder e Bouquet garni e Salt and pepper e Cheddar cheese Tabasco sauce Dessert Preparation 30 min Cooking 2 min Equipment saucepan Ingredients serves 4 2 very ripe medium mangoes e 50g 2 oz icing sugar e 3 sheets gelatine e 2 tbsp lime juice e 120ml 4 fl oz whipping cream 4 kiwi fruit optional Next add the kidney beans and simmer for 15 minutes Whilst the Chilli is simmering grate the cheese using the grating disc Check the seasoning when ready to serve scatter with the grated cheese Serve with extra grated Cheddar and Tabasco sauce Mango Mousse Whip the cream in the bowl using the egg whisk see p 20 Set aside in a large bowl Peel and chop the mangoes and place in the main bowl fitted with the main blade Blend for one minute then add the icing sugar and blend for a further minute Set aside Soak the gelatine sheets in cold water for at least 10 minutes Drain thoroughly Heat the lime juice and add the gelatine As soon as it has melted pour into the bowl with the mango Pulse 3 times Transfer to a dish and place in the freezer compartment until it starts to have a firmer consistency Gentl
7. e 4 tbsp strawberry jam e 125g 4 oz caster sugar e 125g 4 oz self raising flour 2 large eggs e Icing sugar to dust Fresh Fig Tart Pre heat the oven to 200 C 390 F gas mark 6 Butter the tin and line it with the puff pastry Prick the base with a fork Cover it with a circle of greaseproof paper and weigh this down with baking beans to keep the pastry flat Bake in the oven for 15 minutes Meanwhile simmer 4 of the figs in a saucepan with the sugar and water over a low heat until the liquid becomes very syrupy Pour into the main bowl and blend for one minute Cut the remaining figs into 4 to 6 pieces depending on their size and arrange them in the baked tart shell Cover with the fig jam and return to the oven for 5 minutes Victoria Sponge Cake This cake is made quickly and easily with the all in one method Fit the main blade and place the butter sugar flour and baking powder in the main bowl Break in the eggs and process for 10 15 seconds or until the cake is mixed You may find it helps if you stop once fo scrape down the sides of the main bowl Turn into two bottom lined and greased 7 inch 18cm sandwich tins Spread evenly and bake in a moderate oven 175 C 350 gas mark 4 for 20 25 minutes or until risen golden brown and firm to the touch Cool on a wire rack Sandwich the cold cakes together with the jam and sift a little icing sugar over the top For a special occasion fill th
8. serves 4 e 5 medium potatoes kg puff pastry e 400ml 13 fl oz milk 3 eggs 1 egg yolk e 100g 4 oz creme fraiche e 150g 5 oz grated Cheddar cheese 1 tsp ground nutmeg e Salt and pepper Dessert Preparation 15 min Cooking 40 min Equipment pudding dish Ingredients serves 4 e 3 large purple skinned plums e 100g 4 oz plain flour e 2 eggs e 75g 3 oz caster sugar e 25g 1 oz butter e 120ml 3 fl oz luke warm milk e 1 pinch of salt VEGETARIAN MENU Pour over the egg mixture Cover with the rest of the puff pastry sealing the edges of the pastry sheets firmly together Brush the pie lid with the egg yolk then make a small hole in the centre to let the steam escape Place the pie in the oven After 15 minutes cover with a piece of aluminium foil and continue baking for a further 15 minutes After this turn the oven down to 210 C 410 F gas mark 6 7 and bake for 30 more minutes Plum Clafoutis Wash and stone the plums Cut each into 6 and set aside Pre heat the oven to 180 C 355 F gas mark 4 Put the butter into a bain marie and melt In the main bowl fitted with the main blade and the BlenderMix attachment combine the flour sugar and salt With the machine running add the eggs one by one via the feed tube followed by the melted butter Pour the milk in through the feed tube and blend until the mixture reaches a smooth consistency Generously
9. volume over a low heat Pour the reduction into the mini bowl Add the egg yolks and pulse 3 times Add the diced unsalted butter and pulse 5 6 times until the sauce reaches the right consistency Serve with grilled red meat Tapenade Stone the olives In the mini bowl place all the ingredients except the oil Blend for 30 seconds then gradually add the oil via the feed tube switching the machine off once all the oil has been absorbed Store the tapenade in a cool place in a screwtop jar bo _ BASIC PREPARATIONS Preparation 5 min Cooking none Ingredients e 200ml whipping cream e tsp icing sugar Preparation 5 min Cooking none Ingredients 4 egg whites Whipped Cream 20 minutes beforehand place the cream and main bowl in the fridge Take the bowl from the refrigerator and fit on machine Fit the egg whisk Pour the cold cream into the bowl Close the lid and remove the pusher Switch on When the cream is sufficiently stiff add the icing sugar and switch the machine on for a few final seconds The preparation time will vary according to the type of cream you use Make sure the cream is not over whipped otherwise it may turn to butter Egg Whites Break the eggs and separate them the yolks can be kept for making custard cr me patissi re omelettes etc Make sure the main bowl is perfectly dry and free from grease then fit the egg whisk Place the egg whi
10. 4 oz pieces Wash the leeks Cut off the green part and the roots Slice them using the 2 mm slicer disc standing them upright in the feed tube Set aside Clean the mushrooms Slice and set aside Pour the fish stock into a pan and bring to the boil Lower the heat and poach the pieces of fish for 3 or 4 minutes Keep them in a warm place SOUTHWESTERN MENU Ingredients serves 4 e 4 monkfish fillets 1 2kg or 2 lb 9 oz e 1 bottle red wine M doc if possible 1 litre 13 4 pt fish stock 1 tbsp oil e 3 shallots e 3 leeks e 400g 14 oz mushrooms 1 garlic clove bay leaf sprig thyme e 2 cloves Salt and pepper e Crodtons Dessert Preparation 30 min Cooking 15 min Equipment pan sieve stemmed glasses Ingredients serves 4 e A Conference or Comice pears e 1 2 lemon e 2 oranges e 100ml 3 fl oz grenadine syrup e 200g 7 oz sugar e 10 black peppercorns 1 clove pinch of ground nutmeg e 1 piece cinnamon stick e 1 litre 134 pt cold water Sauce in a pan fry the shallots leeks and mushrooms in the oil for 10 minutes Use the main blade to chop the garlic and add to the contents of the pan along with the bay leaf thyme and cloves Add the wine and reduce the sauce by one third about 25 minutes Season with salt and pepper Next add the fish and simmer for 15 minutes Taste and adjust the seasoning if necessary Serve pip
11. blade Switch on until a fine consistency is achieved then add the parsley Worcestershire sauce mustard and mayonnaise see p 18 Add the egg through the feed tube and blend Then add the crabmeat through the feed tube Pulse a few times then add salt and pepper to taste this dish needs to be quite highly seasoned Shape the mixture into little cakes 1cm V2 inch thick Chill in the refrigerator for 30 minutes Ingredients serves 4 2 rusks egg e 1 2 bunch parsley tsp mayonnaise e 1 tbsp Worcestershire sauce pinch of Cayenne pepper e 1 tsp mustard 160g 51 2 oz crabmeat e 30g 11 4 oz butter e Salt e Dried breadcrumbs Dessert Preparation 1O min Cooking 45 min Equipment cake tin Ingredients serves 4 e 115g 4 oz plain flour e 190g 61 2 oz sugar 1 tsp baking powder e 1 tsp ground cinnamon 1 tsp bicarbonate of soda 2 eggs e 150g 5 oz carrots e 50ml 11 2 fl oz oil Sprinkle the breadcrumbs onto a plate and roll the cakes in them Put the butter in the frying pan and fry the crab cakes until golden for about 4 minutes on each side Serve with slices of lemon and French beans Carrot Cake Pre heat the oven to 175 C 350 F gas mark 3 4 Wash peel and grate the carrots and set aside In the main bowl fitted with the main blade and the BlenderfMix attach ment mix together the flour sugar baking powder bicarbo nate of soda and cinna
12. e Salt and pepper Parmesan Souffl Grate the cheese using the 2 mm grater disc and set aside Melt the butter in a saucepan over a low heat add the flour and stir in using a wooden spoon Continue to cook the mixture over a low heat stirring constantly in order to cook the flour After 5 minutes gradually add the hot water continuing to stir the mixture Turn the heat up and let it boil for 3 minutes stirring all the time then add the grated cheese Pre heat the oven to 175 C 350 F gas mark 3 4 Separate the eggs Away from the heat gently stir the egg yolks one at a time into the mixture Leave to cool Whisk the egg whites until stiff using the egg whisk see p 20 Carefully fold them into the cooled mixture and add pepper to season Pour into the ramekins bake for 15 minutes and serve immediately Tip you can serve these souffl s with hot tomato sauce Hot Tomato Sauce In the bowl fitted with the main blade chop the parsley chives and basil Set aside Next chop the shallots garlic and tomatoes In a saucepan heat a tablespoon of oil add the chopped herbs the chopped garlic shallots tomatoes the pur e sugar salt and pepper Cook over a low heat for 15 minutes Check the seasoning and serve piping hot DAUPHINOIS MENU Main Course e Preporotion 50 min Cooking 30 min Equipment squcepon saut pan string serving dish Ingredients serves 4 e 2 chicken br
13. earthed outlets only For all other models To reduce the risk of electric shock this equipment has a polarized plug one blade is wider than the other This plug will fit in a polarized outlet only in one way If the plug does not fit fully in the outlet reverse the plug Do not change the plug in any way II it still does not fit contact a qualified electrician The electrical rating listed on the unit is based on the attachment that draws the greatest load Other attachments might draw significantly less power or current DESCRIPTION Stainless steel main blade Pusher Feed tube BlenderMix ze Lid 1 Egg whisk mini blade Mini bowl Support 2mm slicing grating disc Main bowl ta Citrus press L patula Motor unit Storage box to be used with the support CONTROL PANEL STOP press this button to switch the machine off AUTO press this button to process in continuous mode and achieve an even texture Ideal for chopping processing and blending finely as well as for whisking slicing and grating PULSE press this button for intermittent processing The machine automatically switches itself off as soon as you release this button giving you complete control of the task from start to finish Ideal for rough chopping or processing For preparations such as soups and pur es start by pressing the PULSE button then switch to continuous mode This way
14. grapefruit 1 lemon e 50g 2 oz sugar e fresh mint leaves Add the courgette flesh and pulse another 5 times to mix everything thoroughly Season lightly with salt and pepper Fry the mixture in 2 tablespoons of oil for about 5 minutes over a moderate heat Place in the courgette shells Scatter each with the remaining grated Parmesan cheese and add a small knob of butter Bake in the oven preheated to 150 C 300 F gas mark 2 for about 15 minutes Serve piping hot Confit of Figs in a Citrus Sauce Wash the figs thoroughly Using the citrus press squeeze the oranges lemon and grapefruit Measure the juice obtained and if there is less than half a litre top up with water Put the juice sugar and 10 figs cut into quarters in a pan Bring to the boil and cook for 10 minutes Then add the remaining 8 whole figs and cook for a further 15 minutes over a low heat Remove the 8 whole figs and set aside Using the main blade and the BlenderMix attachment pur e the remainder of the fig mixture about 1 minute Cover the bottom of a deep serving dish with the fig pur e arrange the remaining figs on top and decorate with the fresh mint leaves Tip this dessert can also be served with a grapefruit or orange sorbet PROVENCAL MENU Starter Preparation 20 min Cooking 10 min Ingredients serves 4 e tin of artichoke hearts 1 lemon e 100g 4 oz Parmesan cheese e 10 small black olives e Oliv
15. handling the blades and disc as they are Fit the citrus press basket onto the bowl and turn anticlockwise until it locks into position Slide the cone onto the motor shaft Place the lever arm opposite the locking system and clip the tab onto the bottom of the bowl Lower the arm to hold the fruit in place switch the machine on and exert a little pressure on the arm until all the juice has been extracted Select the cone according to the size of your citrus fruit The large cone should always be slotted onto the small one Place the fruit on top of the cone and press down gently Excess pressure is unnecessary and may cause damage a Switch the machine off before raising the arm to avoid any splashing Gently release the pressure from time to time in order to extract as much juice as possible When juicing grapefruit release the pressure very slightly occasionally to extract the maximum amount of juice REMOVING THE BOWLS AND THE ACCESSORIES Stop the motor and remove the lid by turning it clockwise Carefully remove the mini blade before putting the mini bowl down Next remove the support by rotating it retaining a firm grasp on the disc The disc can also be left fixed to the support for cleaning You can then lift out the mini bowl keeping the mini blade inside Carefully remove the blade holding the rim away from the blades Storage Box To ensure safe stora
16. motor adapts its speed to the task at hand e PULSE button for more control over the end result This is the setting you need for precision chopping or blending Pop soft foods e g meat fish or soft cheeses into the freezer for a few minutes to firm them up before chopping grating or slicing them in your food processor NB they should be firm not frozen PRACTICALITY e If you are carrying out several tasks in a row and do not want to spend your whole time washing up begin your processing in the mini bowl then move on to the large one Start with the hard dry ingredients and end with the liquid ones e If your appliance starts to vibrate carefully wash and dry the feet and check that you have not exceeded the maximum capacities shown on page 5 MIMI 8CVVL e The mini bowl is ideal for processing small amounts Use it to chop onions or herbs mince meat or whizz up dips salad dressings and mayonnaise e Before chopping fresh herbs check that both the herbs and the bowl are perfectly clean and dry This will ensure that you get the very best results The herbs will also keep for longer You can use the mini bowl directly as a serving dish providing you remember to remove the metal blade first MAIN BOWL e Liquid ingredients never fill the bowl more than a third full e Solid ingredients never fill the bowl more than two thirds full METAL BLADE e When processing large amounts of meat or vegetables cut th
17. or vanilla ice cream ENGLISH MENU Starter Preparation 15 min Ingredients serves 4 e 400g fresh salmon 2 yellow or green citrus e 2 tbsp olive oil 2 tbsp capers e 1 bunch of chives red and yellow pepper onion Pepper Main Course Preparation 10 min Cooking 5 min Equipment frying pan serving dish Ingredients serves 4 carott e 2 courgettes 2 tsp olive oil tbsp chopped tarragon salt pepper PARISIAN MENU Parisian Menu Salmon Tartare Peel the onions Chop the chives In the bowl fitted with the metal blade put the onions and pulse 3 times Cut the peppers remove the seeds and white filaments Cut into pieces add the peppers to the bowl and pulse 4 times Cut the salmon into pieces Add the salmon capers and chives in the bowl Pulse four times Open the lid add olive oil lemon juice and pepper Pulse once or twice fo mix Serve immediately with toast Pan Fried Shredded Carrots amp Courgettes Wash the courgettes and carrots Peel the carrots In the main bowl fitted with a 2mm grater disc grate the carrots and courgettes placing them horizontally in the feed tube in order to obtain a longer grate Heat the oil in a frying pan add the shredded vegetables and season with salt and pepper Cover and leave to cook for 2 to 3 minutes The vegetables should be al dente Tip into a serving dish check the seaso
18. oz stock e small onion e 1 bay leaf e 1 tsp cr me fraiche e 10 small cro tons e 1 2 bunch chervil e Salt and pepper Main Course Preparation 20 min Cooking 60 min Equipment cake tin Vegetarian Menu Lentil Soup Tip the lentils directly into a cooking pot with the bay leaf and the onion peeled and cut into quarters Add the cold stock Bring to the boil and cook for 30 minutes Drain the lentils and reserve the cooking liquid Next tip the lentils into the main bowl fitted with the main blade and the BlenderMix attachment then blend gradually adding the stock via the feed tube in order to thin the soup Return the soup to the saucepan and re heat over a low heat Place the cro tons cubes of bread fried until golden in the bowl and cover with the creme fraiche then pour in the soup Stir Scatter with the chopped chervil and serve immediately Cheese amp Potato Pie Slice the potatoes using the slicer disc and grate the Cheddar cheese using the grating disc Cook them for 15 minutes in the milk seasoned with salt and pepper Leave to cool Pre heat the oven to 240 C 465 F gas mark 8 In the main bowl fitted with the main blade mix the creme fraiche nutmeg a pinch of salt and the 3 eggs adding them one by one Butter the tin and line with 500g puff pastry Add one layer of cheese one layer of potatoes and finally a second layer of cheese VEGETARIAN MENU Ingredients
19. wish to scrape down the bowl using the spatula to ensure all is evenly mixed Add the yeast olives cheese ham salt and pepper Pulse twice Pour the dough into a 26 cm cake tin Cook for 45 min To test whether the cake is cooked insert a skewer or a sharp knife into the centre of the cake and gently remove If it comes out clean your cake is ready for cooling APPETISERS AND STARTERS Preparation 10 min Cooking none Equipment large plate Ingredients serves 4 e 2 bulbs fennel e 200g 7 oz fresh goat s cheese e 1 2 lemon e Fresh chives e Fresh chervil mint coriander e Oil for drizzling e 50g 2 oz hazelnuts e Salt and pepper Fennel Boats with Fresh Goat s Cheese Finely chop the hazelnuts in the mini bowl and set aside Slice the fennel in half from top to bottom Remove the centres and place in the main bowl with a little lemon juice and blend Add the goat s cheese the herbs a little oil and pepper Mix using the pulse button a few times Check the seasoning Place this filling in the fennel boats the halved fennel bulbs with centre removed and scatter the ground hazelnuts and the coriander on top Serve chilled with toast Preparation 10 min Cooking 20 min Equipment saucepan Ingredients serves 4 potato e 2 courgettes e 1 shallot e 1 stick celery 2 tbsp olive oil e 250ml 9 fl oz chicken stock e 250ml 9 fl oz single cream
20. ARATIONS Preparation 5 min Cooking 20 min Equipment 28 cm pie tin Ingredients for 550g e 250g flour e 140g butter e 100g caster sugar e 45ml cold water 1 egg yolk French Flan Pastry Place the flour sugar butter cut into pieces and the egg yolk in the bowl fitted with the main blade and switch the machine on Add the water gradually via the feed tube and switch off as soon as the pastry forms a ball If the pastry doesn t form a ball slowly add more water Work the dough with the palm of your hand Wrap it in cling film and leave in a cool place for 1 hour Preheat the oven to 180 C 355 F gas mark 4 Bake blind for 20 minutes Preparation 15 min Resting 1h30 Cooking 20 min Ingredients For the dough e 250g flour e 160ml water 12g fresh baker s yeast e 5g salt BASIC PREPARATIONS Bread Dissolve the yeast in the water thanks to a fork Put aside for min In the bowl fitted with the main blade pour the salt flour water and yeast Put the machine on and switch off as soon as the dough forms a ball max 1 minute Put the dough in a floured bowl Cover it with a cloth Let it rise for 2 hours Remove the dough out of the bowl and spread the dough on a floured surface Fold the 4 corners into the centre and flip over Cover it with a cloth Let it rise for 1 hour 20 minutes before the end of the rising fill a deep oven proof dish with water
21. Allow to cool before serving Preparation 15 min Cooking 20 25 min Equipment piping E with 2 cm 3 4 inch Ingredients makes 30 cheese puffs Choux pastry e 200ml water e 75g butter e 150g 5 oz plain flour e 1 tbsp caster sugar e Pinch of salt 3 large or 4 small eggs e 100g comt cheese Cheese puffs Preheat your oven to 180 C 355 F gas mark 4 In the main bowl grate the cheese using the grating disc Set aside Pour the water into a pan add the diced butter and sugar Bring to the boil Remove from the heat and tip in all the flour Mix quickly with the spatula Return to the heat for approximately 1 min until the dough forms a ball and no longer sticks to the sides of the pan Draw aside and place the dough in the bowl with the dough hook Process for 1 min then add the eggs one by one via the feed tube Process for a further 1 min Add the comt cheese and blend for 5 seconds Lightly oil a baking tray Transfer the mixture to a piping bag with a plain nozzle or use a teaspoon and pipe out small mounds on the tray making sure that they are well spaced Bake for 15 min at 180 C 355 F gas mark 4 Tip for sweet puffed pastries fill with with pastry cream chocolate cream sweetened whipped cream etc i i L wl 4 m LE 1 i gt 1 519 1015 pub suasyaddy Er Preparation 20 min Cooking 45 min Equipment
22. Mini Plus E www magimix com Important safeguards 2 DESE e a 4 Control Ponel 5 Fitting the bowl 6 Fitting the qccessories 7 Using the citrus press 9 Removing the bowls and accessories 10 A 11 Fundamental rules 12 BE 14 How to read the recipes 16 Glossary aa aaa 76 Menu and recipe index 77 PLEASE READ THE SAFETY INSTRUCTIONS P 2 3 THROUGH CAREFULLY BEFORE USING YOUR APPLIANCE 2 Mo OQ IMPORTANT SAFEGUARDS When using electrical appliances basic safety precautions should always be followed including the following 1 Read all instructions 2 n against risk of electrical shock do not put the food processor in water or other iquid 3 Close supervision is necessary when any appliance is used by or near children 4 Unplug from outlet when not in use before putting on or taking off parts and before cleaning 5 Avoid contacting moving parts If the supply cord is damaged or if the appliance is damaged in any manner it must be replaced by the manufacturer its service agent or similarly qualified persons in order to avoid a h
23. Preaheat the oven to 220 C 425 F gas mark 5 Before baking make deep cuts in the shape of a cross on top of the bread with a sharp knife Bake the bread for 30 min with the dish filled with water in the bottom of the oven To check the cooking flip the bread and tap the bottom it should sound hollow Tip do not put the yeast and salt in direct contact 20 Resting 1 hour Cooking 20 min Equipment large lidded S brioche mould or loaf tin Ingredients 1 bread e 250g 8 oz plain flour e 409 1 oz sugar e 7g 1 oz dry yeast e 20g butter e 125ml 4 fl oz milk e 1 pinch of salt egg Dissolve the yeast in the milk Set aside In the main bowl fitted with the main blade put the flour salt sugar and butter Switch the machine on and slowly add the milk and the yeast via the feed tube and switch off as soon as the dough forms a ball max 1 minute Put the dough in a floured bowl Cover it with a cloth Let it rise for 30 min The dough is now ready to be worked Divide it into 3 equal parts Shape 3 long loaves and plait Place it in a greased and floured loaf pan Leave to rise in the oven at 60 C 140 F for 30 min Remove from the oven Preheat the oven to 180 C 355 F Break an egg and brush the brioche with the egg so thot it is well browned Bake the brioche for about 20 min If the brioche browns too much cover with a sheet of aluminium foil on top
24. at the oven to 150 C 300 F gas mark 2 Skin the pepper and remove the stalk and seeds Put the pepper and tomato in the bowl fitted with the main blade and the BlenderMix attachment and turn the machine on for 30 seconds Then add the eggs through the feed tube Stop the machine Season to taste and add the basil Pulse 3 times Tip the mixture into the lightly buttered tin and bake for about 30 minutes Leave it to cool before turning it out onto a serving dish Serve slightly warm with a green salad Stuffed Courgettes Pre heat the oven to 150 C 300 F gas mark 2 Wash the courgettes and cut them in two lengthways Make cross like incisions in the flesh and bake them in the oven for about 30 minutes or cover them with microwaveable cling film and microwave them for 10 minutes Scoop out the flesh with a teaspoon being careful not to damage the skin Set aside In the bowl fitted with the main blade chop the onion then the bacon Add the sausage meat one tablespoon of Parmesan cheese and the egg and pulse 5 times Ingredients serves 4 e A medium courgettes e 300g 11 oz sausage meat e 50g 2 oz smoked streaky bacon e 1 small onion e 2 tbsp olive oil egg e 2 tbsp grated Parmesan cheese e 20g 3 4 oz butter e Salt and pepper Dessert Preparation 10 min Cooking 25 min Equipment saucepan deep serving dish Ingredients serves 4 e 18 fresh figs e 2 oranges 1
25. azard 7 The use of attachments not recommended or sold by the manufacturer may cause fire electric shock or injury 8 Do not use outdoors 9 Do not let cord hang over edge of table or counter or touch hot surfaces 10 Keep hands and utensils away from moving blades or discs while processing food to reduce the risk of severe injury fo persons or damage the food processor A scraper may be used but must be used only when the food processor is not running 11 Blades are sharp Handle carefully 12 To reduce the risk of injury never place cutting blade or discs on base without first putting bowl properly in place 13 Be certain cover is securely locked in place before operating appliance 14 Never feed food by hand Always use food pusher 15 Do not attempt to defeat the cover interlock mechanism 16 This product is designed for household use only 17 Sharp blade Always use food pusher 18 Moving Parts Keep fingers out of feed and discharge openings 19 Sharp Blade Never use slicer unless completely assembled 20 Do not place on or near a hot gas or electric burner or in a heated oven 21 Always attach plug to appliance and check that the control is STOP before plugging cord into wall outlet To disconnect turn the control to STOP then remove plug from wall outlet 22 Do not use appliance for other than intended use 23 Never add to container while appliance is operating 24 Unplug before cleaning and before as
26. bsp plain flour e onion 1 lemon e Salt and pepper 2 tbsp oil Cod Fishcakes with a Tomato amp Olive Coulis Dissolve the contents of the court bouillon sachet as per instructions on pack Bring to the boil add the fish and simmer for 10 minutes Drain Squeeze the lemon Chop the onion and olives using the main blade Skin the fish and place it in the main bowl Chop finely Add the eggs lemon juice and one tablespoon of flour Blend thoroughly To shape the fishcakes take the equivalent of 2 tablespoons of the mixture and roll in the remaining flour and flatten to obtain an even rounded shape Heat the oil in a frying pan and fry the fishcakes for 10 minutes turning them over halfway through Serve on a warmed dish with hot tomato sauce see p 45 MAIN COURSES Preparation 45 min Cooking 40 min Equipment saute pan large bowl Ingredients serves 4 e Shortcrust pastry 3 leeks e 60g 3 oz butter 4 eggs e 1 tbsp plain flour e bunch fresh herbs parsley thyme rosemary sage e 1 pinch of ground nutmeg e Salt and pepper Leek tart For the shortcrust pastry refer to page 21 Wash the leeks and cut off the green part and the roots Stand them upright in the feed tube taking care not to overfill feedtube and slice them using the slicer disc Melt 40g 2 oz of butter in the saut pan and tip the leeks in Stir and leave to cook gently over a low heat withou
27. butter the dish and pour in the preparation Scatter the plum pieces over the top Bake in the oven for 40 minutes The cake should shrink away from the edges of the tin when it is cooked Southwestern Menu Starter Preparation 20 min Cooking 30 min Equipment mixing 80 frying pan Ingredients serves 4 e 5 medium potatoes 3 garlic cloves e 40g 11 2 oz butter e 4 tbsp oil e 5 sprigs parsley e Salt and pepper Main Course Preparation 20 min Cooking 55 min Equipment saucepan French Rosti Peel rinse and dry the potatoes Peel the garlic Wash and dry the parsley Put both ingredients in the mini bowl Pulse a few times The mixture should be chopped not pur ed Set aside Grate the potatoes using the 2mm grater disc first cut any large potatoes in half Put the grated potatoes chopped garlic and parsley salt and pepper in a large bowl Mix well In a frying pan heat half the oil and half the butter Tip in the mixture press it down firmly and cook over a moderate heat for 15 minutes After this time the r sti should be golden brown Turn out onto a plate Heat the remaining oil and butter Slide the r sti back into the pan to brown on the other side and leave to cook for a further 15 minutes This preparation can be served as small individual potato cakes using a small round cutter as a mould Monkfish in a Red Wine Sauce Cut the monkfish fillets into 100g
28. d onto the cooling rack When it is completely cool dust with icing sugar Preparation 20 min 2h30 Material piping bag Ingredient serves 4 6 e 100g sugar e 100g icing sugar e 100g strawberry e 100g raspberry 4 egg white e Mint leaves Whipped cream e 200ml whipped cream e tsp icing sugar Pavlova For the French meringue Break the eggs Separate the whites from the yolks In the bowl fitted with the whisk beat the eggs until stiff for 5 minutes taking care to remove the pusher Add the sugar and icing sugar slowly via the feed tube Let it run for 1 minute The mixture should be firm On a baking sheet lined with parchment paper make small circles about 8 cm with a piping bag or a spoon Slide the oven at 60 C 140 F gas mark 1 for 2 V2hours Cool For the whipped cream see page 20 Just before serving drizzle meringues with whipped cream Add fruits and mint leaves Dauphinois Menu Starter Preparation 20 min Cooking 15 min Equipment saucepan ramekins Ingredients serves 4 3 eggs e 120g 4 oz piece Parmesan cheese e knob of butter tbsp plain flour e 150ml 5 fl oz hot water Preparation 15 min Cooking 15 min Equipment saucepan Ingredients serves 4 6 sprigs of parsle e Y EIS odes e 5 fresh basil leaves 1 tbsp olive oil e 4 shallots 1 garlic clove A tomatoes e 3 tbsp tomato pur e e 2 tsp brown sugar
29. e cake with whipped cream and strawberries DESSERTS a Preporqtion 5 min Cooking 55 min Equipment rectangular coke tin 20 cm 8 inch long wire cooling tray Ingredients serves 4 e 150g 5 oz plain flour e 2 tsp baking powder e 1 4 tsp ground nutmeg e 1 4 mixed spice e 1 2 tsp ground cinnamon e 7 stoned prunes e 40g 1 oz shelled walnuts e 2 medium carrots peeled and cut into large pieces e 2 eggs e 200g 7 oz sugar e 150ml 5 fl oz oil e 20g 3 4 oz raisins e Icing sugar e 1 pinch of salt amp Y di l gt Spice Cake Butter a cake tin and dust with flour Pre heat the oven to 160 C 320 F gas mark 2 3 Grate the carrots using the 2 mm grater disc placing the pieces horizontally in the feed tube to ensure you get a long grate Set aside Replace the disc with the main blade and put the flour baking powder salt and spices in the main bowl Use the pulse button once then add the prunes Add the eggs sugar and shredded carrots and blend for one minute Add the walnuts and use the pulse button twice Gradually add the oil via the feed tube Blend for a further minute then add the raisins and give 3 short bursts of the pulse button Tip into the cake tin and bake in the oven for 55 minutes You can also tip into small tins and lower the cooking time Leave the cake to cool for 5 minutes then ease it out of the tin an
30. e down on kitchen roll to allow the excess water to drain out For meat stuffing Put the bread soaked in the warm milk Peel the garlic and onions Wash and drain the parsley Peel the garlic Cut into quarters Put them in the bowl with the main blade Give 3 4 pulses Cut the meat into pieces Add it to the bowl Turn 20 seconds Add the squeezed bread some flesh of tomatoes paprika salt and pepper Pulse 4 5 times to obtain a homogeneous mince Check the seasoning For the assembly of tomatoes Stuff the tomatoes with the mixture Sit the tomato lid on top Put them in a dish Sprinkle with olive oil Cook for 30 min Delicious served with rice or wheat Preparation 40 min Cooking 50 min Equipment saucepan or pressure cooker frying pan gratin dish Ingredients serves 4 e large onion e 500g 1 lb lean cooked lamb e 1 tbsp flour 2 tbsp tomato pur e e Salt and pepper carrot 2 tbsp oil e 300ml 1 2 pint stock e 2 tbsp chutney Topping e 750g 112 lb cooked potatoes e 50g 2 oz butter e 2 tbsp milk Shepherds Pie Peel the onion and carrot and chop into pieces Cut the meat into pieces Fit the main blade and process the carrot until coarsely chopped add the onion and process until coarsely chopped Set aside the chopped carrot and onion Put the meat into the main bowl and process for 20 30 seconds or until it is at the required consistency Heat the oil in a f
31. e food into 2 cm pieces e If your are chopping meat or fish use the pulse setting to control the end result e For vegetable pur es cut the cooked vegetables into large pieces before putting them in the bowl with the metal blade Use the pulse setting first then switch to continuous mode AUTO until the vegetables reach the desired consistency e Soft doughs brioche choux pastry etc Magimix food processors work on the rapid kneading principle Doughs are kneaded for 30 seconds to minute the exact time depends on the amount and type of dough Follow the instructions carefully for each recipe e Normal doughs for faster results leave the dough to rise or prove at or slightly above room temperature As flour is very light you may sometimes notice a cloud of flour escaping from the bowl To avoid this happening only add the liquids water milk etc once you have put all the other ingredients salt flour butter eggs etc in the bowl You can then switch your food processor on You can store dough in the freezer for up to 2 months providing you wrap it carefully in cling film Remember to take it out the day before you intend to use it BLENDERMIX e Soups pancake batters cocktails put the metal blade in the bowl first then add all the ingredients Next position the BlenderMix in the bowl and switch your food processor on EGG WHISK e Make sure your bowl is clean and dry e Remember to remove the pus
32. e oil e Salt and pepper Main Course Preparation 15 min Pizza dough resting 1 hour Cooking 20 min Ingredients serves 4 For the pizza dough e 200g flour e Ag salt 60 fresh yeast e 35ml oil tbsp origano e 100ml water ITALIAN MENU Italian Menu Artichoke amp Parmesan Carpaccio Cook the artichokes for a few minutes in salted water with a few drops of lemon juice Remove and leave cool for 10 minutes During this time slice the Parmesan and set aside Next slice the artichoke hearts Arrange the artichoke and Parmesan slices on a plate Season with salt and pepper add the black olives and serve immediately Pizza with vegetables For the pizza dough Dissolve the yeast in the water In the main bowl fitted with the main blade place the flour oregano and salt Switch the machine on and add the water and the yeast mixture slowly via the feed tube Then add the sunflower oil and switch off as soon as the dough forms a ball The resulting dough should be smooth and elastic If it is too sticky add a little flour For topping Transfer the dough to a bowl cover with a damp tea towel and leave to rise for about one hour Preheat your oven to 240 C 465 F gas mark 8 and fill a deep oven proof dish with water Wash the vegetables and slice them with the onion using the 2 mm slicing disc For topping e tbsp tomato coulis puree e 1 small courgette 2 tomatoes e onion
33. easts with their skin e 2 skinless and boned chicken legs e 2 shallots e 150g 5 oz French beans e carrot e fresh tarragon leaves e tbsp cr me fraiche half fat if possible e 2 tbsp olive oil e 500ml 18 fl oz chicken stock tsp tomato pur e e Salt and pepper Preparation 20 min Cooking 40 min Equipment gratin dish Ingredients serves 4 garlic clove e 100g 4 oz butter e A medium potatoes e 5 medium turnips e 250ml 9 fl oz creme fraiche e 250ml 9 fl oz milk e 75 g 3 oz Gruyere cheese e Salt and pepper e Ground nutmeg DAUPHINOIS MENU Stuffed chicken breasts Carefully peel back the skin of the chicken breasts in order to remove all the fat from underneath and set aside Slice the carrot using the slicer disc and cook the carrot and beans in salted boiling water for about 5 minutes Drain and set aside In the mini bowl chop the shallots and set aside Fit the main blade inside the bowl chop the tarragon then the pieces of chicken leg With the machine running pour the creme fraiche salt and pepper through the feed tube Place a little of this stuffing under the skin of each chicken breast using a spatula Add layers of beans and carrot Cover with more stuffing fold the skin back over the meat and secure these parcels with string In a saut pan heat the oil brown the breasts all over seasoning both sides Then add the shallots and a little stock
34. ese BABY FOOD Carrot Parmentier Wash the potato and carrot peel them and cut into pieces Steam the vegetables and the beef for approximately 15 min Place all the ingredients in the mini bowl and pulse 4 5 times then blend to obtain a smooth pur e Creamed salmon Wash the vegetables peel the potato and cut into 2cm pieces Steam the vegetables for 10 min Add the salmon to the steamer 5 min before the end of the cooking time Place the cooked vegetables and fish in the mini bowl and pulse 5 6 times then blend for 20 sec Serve warm Creamed broccoli and gruy re Wash the broccoli florets cut into quarters and steam for 20 min Place the cooked broccoli in the mini bowl and pulse 4 5 times Add the gruy re and press the pulse button 2 3 more times until the cheese has completely melted Preparation 5 min Cooking 15 min Ingredients From 6 months onwards 1 large pear Y2 sachet vanilla sugar Preparation 8 min Cooking 20 min Ingredients From 9 months onwards 1 Golden Delicious apple 1 ripe kiwi fruit 1 sachet vanilla sugar Preparation 5 min Ingredients From 12 months onwards 100 g raspberries 1 ripe banana Y2 sachet vanilla sugar Pear and vanilla dessert Peel and core the pear and cut it into large pieces Place it in a saucepan with 3 tablespoons water and simmer for approximately 15 min over a low heat Place the cooked pear in the mini bowl with the s
35. fitted with the main blade place the spinach bread Cognac 2 pinches of salt and one pinch of pepper Blend for one minute Ingredients serves 4 for a 1 5 kg chicken e 50 g 2 oz sliced rea e 150ml 5 fl oz milk e 200g 7 oz fresh spinach e 1 sachet pine nuts e 2 tbsp Cognac e Salt and pepper Dessert Preparation 15 min Cooking 30 min Equipment gratin dish Ingredients serves 4 5 e 100g 4 oz plain flour e 100g 4 oz butter e 80g 31 2 oz sugar e 50g 2 oz ground almonds optional e 7 50 vanilla flavoured sugar e A Granny Smith or Cox s Orange apples e Single cream optional tsp ground cinnamon Check the seasoning add the pine nuts and mix using the pulse button a few times Stuff the chicken place on the roasting tray lightly season with salt and pepper add a little water and roast in the oven for one hour basting frequently Tip this stuffing would be ideal for other kinds of poultry such as turkeys and guinea fowl Apple Crumble Pre heat the oven to 175 C 350 F gas mark 3 4 Wash peel and slice the apples Lay the slices in a buttered ovenproof dish In the bowl fitted with the main blade and using the pulse mix the butter sugar vanilla sugar cinnamon flour and ground almonds until the mixture resembles fine breadcrumbs Cover the apple with a layer of this mixture Bake in the oven for about 30 minutes Serve hot with single cream
36. ge of sharp blades please ensure accessories are placed in the correct position in the storage box CLEANING Always unplug your appliance before cleaning it Use a soft sponge with hot water and To clean the bases of the stainless steel washing up liquid to clean the blade and the egg whisk use a bottle attachments brush The 999 whisk can be dismantled for Motor unit wipe with a soft damp cloth easy cleaning Ensure you assemble all the parts correctly You must follow certain rules to avoid seriously damaging the removable parts e Dishwasher select the minimum temperature below 40 C 100 F and avoid the drying cycle generally above 60 C 1 40 F e Washing by hand do not leave the parts to soak in detergent for too long Avoid abrasive products e g Brillo pads Detergents read the instructions for use to check their compatibility with plastic items Do not soak the parts Wipe after washing Be sure to wipe your stainless steel parts to avoid oxidation marks They do not affect the quality of the blades discs and bowls Some foodstuffs such as carrots tend to stain plastic Rubbing with a piece of paper towel and a little vegetable oil will remove most of the staining Always handle the blades and discs with care as they are extremely sharp Never immerse the motor unit in water FUNDAMENTAL RULES Never use your hand to push the food Never put any utensils or objects down down t
37. he feed tube the feed tube other than pusher provided Never attempt to chop bones even small Liquids Never fill the bowl more than ones The machine is not intended for this one third full We recommend that you purpose You will irreparably damage fill it below the top of the central spindle your main blade Solids Never fill the bowl more than Always remove the pusher from the feed two thirds full tube when whisking egg whites as they will not properly aerate with the pusher in place When using the Main Bowl or the Mini Bowl you can add either liquids or other ingredients via the feed tube FUNDAMENTAL RULES gt The lid must be released before trying to remove the bowl If you can not release the bowl it is because you have not released the lid Never exert too much pressure on the pusher when using the discs otherwise the motor will slow down then stop If this happens press on the STOP button and wait a moment before switching the appliance back on You can slice and grate in one operation without emptying the bowl Simply reverse the slicing grating disc For small quantities you can in one operation slice grate and make a vinaigrette or mayonnaise without emptying your bowl Simply position the mini bowl above the vegetables in the main bowl Hold the top of the blade securely when tipping out the contents of the bowl TIPS SIMPLICITY e AUTO button the
38. her from the lid to let in enough air Beaten egg whites for lighter egg whites use eggs that are at room temperature e Whipped cream do not use fat free or low fat cream as it will not whip Make sure the full fat whipping or double cream you use is chilled e Place the food processor bowl in the freezer for 10 minutes beforehand If you can track it down add some powdered stabiliser e g Whip It to the cream as this will keep it stiff for several hours in the fridge e Keep a close eye on the cream while it is being whipped to avoid it turning into butter CITRUS PRESS C There are 2 cones a small one for lemons and limes and a large one for oranges and grapefruit HOW TO READ THE RECIPES In order to make them accessible to everyone our selection of recipes are easy to follow and cheap to make They do not require any particular skills To help you use your Mini Plus you will find the following sketches alongside each recipe Main blade 2 mm grating disc BlenderMix Egg whisk Citrus press Abbreviations tsp teaspoon pt pint tbsp tablespoon fl oz fluid ounce g gram 1 bowl 250 300 g 1 PULSE Press on the PULSE button for 1 to 2 seconds In recipes words marked with an asterisk are explained in the glossary on page 76 Preparation 3 min Cooking none Ingredients for 1 bowl egg yolk e 1 4 tsp mustard e 250ml 1 2 pt olive or
39. his product should not be treated as regular household waste It should be taken to a We reserve the right to alter at any time without notice the technical specifications of this appliance None of the information contained in this document is of a contractual nature Modifications may be made at any time All rights reserved for all countries by Magimix
40. ing hot with cro tons Spiced Pears Pour the sugar and water in a pan add cinnamon nutmeg and peppercorns and bring slowly to the boil Turn off the heat and leave this syrup to infuse for 10 minutes Peel the pears rub them with half a lemon to prevent them from browning and poach them for 15 minutes in the syrup over a low heat During this time juice the orange using the citrus press Drain the pears and strain the syrup through a sieve Boil this liquid to reduce by half add the orange juice and grenadine syrup then reduce once again by half Put the pears back in the syrup and leave to cool turning them several times Serve in individual stemmed glasses pour over the syrup and decorate with strips of orange peel SOUTHWESTERN MENU SIMDUSAJIW SJIDPDO a dl JC e er Preparation 5 min Ingredients e 100g 5 oz fresh strawberries e 150ml 10 fl oz fresh mil tbsp sugar e 1 scoop vanilla ice cream e 1 dash lemon juice Preparation 10 min Ingredients e 150ml 5 fl oz milk e 2 tsp instant coffee 2 tsp sugar 2 cocoa powder 3 ice cubes Strawberry milkshake Wash and drain the strawberries Hull them Put the strawberries in the bowl with the main blade and the BlenderMix attachment Pulse 3 4 times Add the sugar and ice cream and blend Gradually pour the milk in through the feed tube before adding the dash of lemon juice Blend for 1 min
41. irectly in the main bowl over the motor shaft Put the lid on and lock into position To slice place the disc with its slicing blade facing upwards Discs place the selected disc on the support turning it gently in an anti clockwise direction FITTING THE ACCESSORIES BlenderMix for use with the main blade For small quantities place it in the bowl otherwise position it in the lid To grate Place the disc with its grating blades facing upwards Lower the support fitted with a disc onto the motor shaft in the centre of the bowl Put the lid on and lock into position Please be careful when handling the blades and disc as they are extremely sharp FITTING THE ACCESSORIES Egg whisk make sure to assemble the 4 parts correctly Check that the metal shaft is correctly locked Mini Bowl fit over the central spindle inside the large bowl TULLE Place the egg whisk directly in the main bowl on the motor shaft Put the lid on lock it into position and remove the pusher The small main blade also fits onto the support and locks into place when rotated in a slight anti clockwise direction Place the mini blade on the motor shaft in the mini bowl extremely sharp Place the lid on top of the bowl ensuring it is completely flat with the feedtube to the left hand side of the handle and turn anti clockwise until it clicks into place Please be careful when
42. l blackcurrant and kiwi cocktail Peel the kiwi fruit pieces into pieces and put in the bowl fitted with the main blade and the BlenderMix attachment Pulse 4 5 times Add the blackcurrant sorbet Blend for 1 min Pour the Indian tonic water in through the feed tube and blend Serve chilled in glasses Melon raspberry and strawberry cocktail Wash the raspberries and strawberries Deseed the melon and scoop out the flesh Put all the fruit in the bowl with the main blade and the Blendermix attachment and blend for 20 sec Tip For extra zing try chopping a few mint leaves in the mini bowl and adding them to your cocktail Pear and honey nectar Peel and core the pear Cut into pieces and sprinkle with lemon juice Put the pear cinnamon and honey in the bowl with the main blade and the BlenderMix attachment Pulse 3 times then while the machine is running gradually add the water via the feed tube Serve chilled with ice cubes COCKTAILS MILKSHAKES iB A 1 a W pa 2 i i Preparation 5 min Cooking 15 min Ingredients From 6 months onwards e 50g potato e 100g carrot e 20g minced beef e tbsp butter Preparation 3 min Cooking 20 min Ingredients From 12 months onwards e 30g boneless salmon e 50g potato e 50g lettuce leaves Preparation 3 min Cooking 20 min Ingredients From 9 months onwards e 150g broccoli e 20g grated gruyere che
43. m for 10 minutes in the port along with 3 bay leaves and the crushed sprigs of thyme After this time remove the bay leaves Chop the onion in the mini bowl Fry the bacon and onion in one tablespoon of hot oil for 2 minutes Drain In the main bowl fitted with the main blade chop the bacon onion and liver adding the eggs butter a pinch of salt and 2 pinches of pepper via the feed tube This should take about one minute Tip the mixture into an oiled tin and decorate the top with a bay leaf Bake in the oven for 30 minutes and leave to cool before putting in the refrigerator Serve with gherkins toasted farmhouse bread and a hot tomato sauce see p 45 This terrine can be kept in the refrigerator for 5 days but must be consumed rapidly once it has been cut into Fresh amp Smoked Salmon P te Skin the fresh salmon Cut both types of salmon into large pieces Place all the fish in the main bowl with the main blade and chop using the pulse button Add the yoghurt mustard and a tiny pinch of salt and pepper combine using the pulse button Check the seasoning Place the mixture in small terrines Decorate with sprigs of dill Serve with hot toasted farmhouse bread APPETISERS AND STARTERS Preparation 20 min Cooking 20 min Equipment frying pan serving dish Ingredients serves 4 e 450g 1 b fillet of cod e 50g white wine court bouillon e 40g 2 oz stoned black olives e 2 eggs 3 t
44. mon Add the eggs oil and carrots Blend for about 2 minutes then use the pulse button a few times to obtain a smooth consistency Butter the cake tin generously and pour the mixture in Bake in the oven for 45 minutes Tip to check if the cake is ready insert a sharp knife into the centre It should come out clean AMERICAN MENU Starter Preparation 10 min Cooking 20 min Equipment saucepan soup tureen Ingredients serves 4 e 400g 14 oz mushrooms e level tbsp potato flour e 750ml cold water e 200ml 7 fl oz cream e Salt Main Course Preparation 10 min Cooking 30 min Equipment frying pan NORMANDY MENU Normandy Menu Mushroom Soup Blend the mushrooms in the main bowl fitted with the main blade and the BlenderMix attachment for 2 minutes to obtain a smooth pur e Tip into a pan Next blend the water potato flour and salt Add to the mushrooms and simmer over a moderate heat for 15 to 20 minutes Pour into a soup tureen and add the cr me fraiche Stir and serve Trout Fillets with Sorrel Shallots amp Cider Pre heat the oven to 175 C 350 F gas mark 3 4 Peel the carrot and cut into slices using the slicer disc standing the carrots upright in the feed tube Cook them in lightly salted water and set aside Lay the trout fillets in a buttered dish and bake for 25 minutes in the oven Chop the shallots in the mini bowl using the pulse button F
45. n or sauce never allowing it to come to the boil Prove After the dough has been shaped or put into tins leave in a warm place to rise again R Reduce Simmer over a low heat so that some of the liquid evaporates S Sandwich tin Round tin with a high edge It used for cooking clafoutis chocolate cakes Scrape out Remove the ingredients in the bowl using the spatula Dauphinois Parmesan Souffl Stuffed Chicken Breasts Potato amp Turnip Gratin Chocolate Pecan Pie Provencal Tomato Flan Stuffed Courgettes Confit of Figs in a Citrus Sauce ltalian Artichoke amp Parmesan Carpaccio Pizza with vegetables Tiramisu Mexican Guacamole Chilli con carne Mango Mousse English Minted Pea Soup Chicken with Spinach Stuffing Apple Crumble Parisian Salmon Tartare Pan Fried Shredded Carrots amp Courgettes Iced Raspberry Mousse American Waldorf Salad Maryland Crab Cakes Carrot Cake Normandy Mushroom Soup Trout Fillets with Sorrel Shallots amp Cider Apple Tart Vegetarian Lentil Soup Cheese amp Potato Pie Plum Clafoutis Southwestern French R sti Monkfish in a Red Wine Sauce Spiced Pears 45 48 50 54 56 58 60 62 65 67 x a c gt 77 O a E SI cc 78 BASIC PREPARATIONS o nie 18 e wacccecsseseseseiesisssssesssessssssiece iiin 18 Herb Mayonnaise 19 17 Whipped eredi nenne 20
46. ning and sprinkle over with the chopped tarragon Dessert ee Preparation 1O min Cooking none Equipment bowl stemmed glasses Ingredients serves 4 e 300g 10 oz frozen raspberries 1 lemon e 5 tbsp icing sugar 3 egg whites Iced Raspberry Mousse In the main bowl fitted with the whisk whisk the egg whites until stiff and set aside in a bowl Extract the lemon juice Remove the citrus press and attach the main blade Add the raspberries very slightly defrosted the icing sugar and the lemon juice Blend for one minute Gently fold this mixture into the egg whites with a spatula Tip the mixture into stemmed glasses and serve immediately This dessert cannot be left standing for any length of time PARISIAN MENU Starter Preparation 15 min Cooking none Ingredients serves 4 e 2 Golden Delicious apples 2 sticks celery e 80ml 3 fl oz mayonnaise e 50g 2 oz shelled walnuts e A few lettuce leaves Main Course Preparation 15 min Cooking 8 min Equipment frying pan AMERICAN MENU American Menu Waldorf Salad Peel and dice the apples Cut the celery into slices using the slicer disc Make the mayonnaise in the main bowl see p 18 Stir the apple and celery into the mayonnaise adding the walnuts Serve on a bed of lettuce leaves Maryland Crab Cakes Break the rusks into pieces and place them in the main bowl fitted with the main
47. ovenproof dish large bowl Ingredients serves 4 e 3 small aubergines garlic clove e 3 tbsp olive oil e Salt and pepper e 425ml water Preparation 20 min Cooking 45 min Equipment 26 cm cake tin 10 inch Ingredients serves 4 3 eggs e 150g 6 oz flour e 7 5g 1 2 oz dried yeast e 125ml 4 fl oz milk e 100ml 3 fl oz olive oil e 100g 3 oz grated cheese e 200g 7 oz ham e 75g 3 oz green olive e Salt pepper Aubergine Caviar Pre heat the oven to 150 C 300 F gas mark 2 Cut the aubergines in half lengthways and make a cross shaped incision in the flesh Lay them in an ovenproof dish and bake in the oven for 45 minutes After this time remove the aubergines and scoop out the flesh with a spoon Chop the peeled garlic in the bowl using the pulse button Add the aubergine flesh and blend for one minute adding the olive oil via the feed tube Check the seasoning and add salt and pepper Transfer to a bowl and place in a cold place Serve well chilled with toasted farmhouse bread Cake with ham and olives Preheat the oven to 180 C 355 F gaz mark 4 In the main bowl grate the cheese using the grating disc Set aside In the mini bowl fitted with the mini blade chop the olives using the pulse function Add the ham and chop again Set aside Add the flour and eggs and switch the machine on for 40 seconds Add the warm milk and oil via the feed tube You may
48. r Preparation 20 min Cooking 15 min Equipment saucepan ramekins Ingredients serves 4 e 10 sprigs coriander e 1 small onion e 1 2 garlic clove e 2 ripe avocados 1 lime few drops Tabasco sauce pinch of ground cara way e 2 tbsp mayonnaise e 1 pinch of salt e 1 pinch of chilli powder Main Course Preparation 20 min Cooking 55 min Equipment frying pan saut pan saucepan dish MEXICAN MENU Mexican Menu Guacamole In the mini bowl chop the coriander and garlic set aside then chop the onion Peel remove the stone and chop the avocado into pieces Add the avocados Tabasco spices mayonnaise salt coriander and garlic Use the pulse button a few times then leave the machine running for 10 seconds Squeeze the lime over the preparation using the citrus press Transfer the guacamole to a serving dish and leave in the fridge until required Serve with tortilla chips Chilli con Carne Peel the onions slice them with the disc and cook gently in one tablespoon of hot oil Add the crushed garlic peeled tomatoes and tomato pur e Simmer for about 10 minutes Mince the meat in the main bowl fitted with the main blade using the pulse button Heat the 2 remaining tablespoons of oil in a pan and brown the meat drain off any excess fat Add the tomato mixture salt and pepper chilli powder one drop of Tabasco sauce and the bouquet garni Cover and
49. rk 5 Halve the aubergines lengthways and sprinkle with lemon juice to stop them browning Lay them in a dish and bake for 20 minutes in the oven or cover with microwaveable cling film and microwave for 10 minutes Then scoop out some of the flesh with a spoon Cut the lamb into pieces and put these in the main bowl fitted with the main blade along with the aubergine flesh shallots garlic and parsley Use the pulse button to chop everything then add the Worcestershire sauce via the feed tube along with the salt and pepper After using the pulse button a few more times transfer the mixture to a frying pan in which the oil has been heated and fry for a few minutes Fill each aubergine shell with this stuffing check the seasoning and bake in the oven for 30 minutes Tip these aubergines can be served with a tomato coulis Preparation 30 min Cooking 30 min Equipment kitchen paper earthenware dish Ingredients serves 3 6 large beef tomatoes e 250g 8 oz lean rump steak e 50g 2 oz white breadcrumbs e 1 small onion e Few sprigs of parsley 1 tsp paprika 4 tbsp milk e 1 clove garlic 1 tsp paprika olive oil e Salt and pepper Stuffed Tomatoes Preheat oven to 180 C 355 F gas mark 4 Wash the tomatoes Cut the top off the tomatoes and set aside Remove the flesh and seeds of the tomatoes using a small spoon Salt the inside of the tomatoes and leave to stand upsid
50. ry the shallots in the rest of the butter Add the cider and leave to cook for 5 minutes Ingredients serves 4 e A trout fillets approx 900g 2 Ib e 2 shallots e 60ml 21 4 fl oz thick cream e 300g 101 2 oz sorrel e 40g 11 2 oz butter 1 lemon e Few sprigs dill and chives e 1 glass of dry cider carrot e Salt and pepper Dessert Preparation 25 min Resting 1 hour Cooking 40 min p mixing bowl 25 cm 10 inch tart ring or quiche tin Ingredients serves 4 e 1 shortcrust pastry e 3 apples e 50g granulated sugar e 1 2 tsp cinnamon Chop the sorrel using the main blade and add it to the contents of the frying pan Leave to melt into the sauce then add the cream and a little salt and pepper Reduce the sauce over a low heat for about 15 minutes Check seasoning and adjust to taste Arrange the fillets on warmed plates Cover with the sauce Decorate with the dill chives lemon and slices of carrot Serve immediately Apple Tart Make the shortcrust pastry see p 21 Preheat your oven to 180 C 355 F gas mark 4 Fill the tin with shortcrust pastry Bake blind for 20 min Slice apples and arrange them in concentric circles tight Cook for 30 minutes Sprinkle granulated sugar and cinnamon before serving NORMANDY MENU Starter Preparation 15 min Cooking 35 min Equipment saucepan bo Ingredients serves 4 e 150g 5 oz Puy lentils e 500ml 18 fl
51. rying pan add the onion and carrot and cook over a low heat until the onion is transparent Raise the heat add the meat and cook until it has slightly browned Sprinkle over the flour mix well and stir in the stock tomato pur e chutney and seasonings Lower the heat cover and simmer for 30 minutes Transfer the meat to a pie dish cover with the potato which has been mashed with the milk butter and seasonings Decorate with a pattern made with the back of a fork and bake in a moderately hot oven 190 C 375 gas mark 5 for 30 minutes or until the potato is criso and golden brown Dor 1 ES iR E oe RAT sulassaq L 6 96 Preporqtion 5 min Cooking 20 min Equipment sandwich tin Ingredients for 1 coke For the cake e 1 pot 5 fl oz yoghurt pot caster sugar 3 pots plain flour e 30g 11 2 oz softened butter e 2 eggs 1 tsp baking powder e tsp orange juice e 1 pinch of salt For the icing e Sugar e Egg white Preparation 15 min Baking 30 min Equipment cake tin Ingredients for 1 cake e 150g shelled walnuts e 20g caster sugar e 100g softened butter e 409 plain flour tbsp rum 3 eggs level tbsp baking powder e pinch salt DESSERTS Yoghurt Cake Pre heat the oven to 180 C 355 F gas mark 4 In the main bowl fitted with the main blade and the BlenderMix attachment place the butter eggs yogh
52. s mark 4 Make the French flan pastry see p 23 Butter the dish and line it with the pastry Bake blind for 20 minutes Bring the cream milk and vanilla sugar to the boil Turn off heat and add the chocolate broken into pieces Melt the chocolate in the mixture Remove from oven and lower the temperature to 150 C 300 F gas mark 2 Fit the main blade and the Blenderfllix attachment in the bowl then tip in the brown sugar the whole egg and the egg yolk and blend Then add the chocolate and cream mixture and blend again Pour the mixture into the pastry shell and return to the oven for 20 minutes Let it cool Starter Preparation 30 min Cooking 30 min Equipment saucepan 20 cm 8 inch deep sandwich tin serving dish Ingredients serves 4 e 2 medium tomatoes e 1 red pepper 3 eggs 2 tbsp olive oil e 12 fresh basil leaves e Salt and pepper Main Course Preparation 15 min Cooking 30 min Equipment frying pan serving dish PROVENCAL MENU Provencal Menu Tomato flan Immerse the tomatoes in boiling water for a few seconds skin de seed and chop roughly Pour the oil into a pan add the chopped tomato cover and cook over a low heat for 20 minutes stirring from time to time While the tomatoes are cooking put the red pepper under the grill and blacken the skin on all sides Remove and set aside for 10 to 15 minutes Chop the basil leaves and set aside Pre he
53. salad oil 2 tsp wine vinegar or 2 tbsp lemon juice e Salt and pepper Preparation 5 min Cooking none Ingredients for 1 bowl e 1 bowl mayonnaise 3 garlic cloves Mayonnaise In the mini bowl fitted with the mini blade place the egg yolks half the vinegar or lemon juice and the mustard Blend for 20 seconds and with the machine still running pour the oil in via the feed tube Stop the machine when all the oil has been added and the mixture has become thick and creamy Add the remaining vinegar or lemon juice and seasonings process briefly to mix them in Tips for a softer mayonnaise use a whole egg instead of just the yolk The yolk must be at room temperature Aioli Chop the peeled garlic cloves finely in the mini bowl using the pulse button then gently add them to the mayonnaise Preparation 10 min Cooking 5 min Ingredients for 1 bowl e 2 shallots e 7 tbsp unsalted butter e 2 sprigs tarragon 2 egg yolks e 7 tbsp vinegar e Salt amp pepper Preparation 10 min Ingredients for 1 bowl e 250g 9 oz black olives e 5 anchovies in olive oil e tbsp capers e 2 tsp mustard e Juice of 1 lemon e 200ml 4 fl oz olive oil e Pepper Herb mayonnaise Chop the shallots and tarragon in the mini bowl 4 5 pulses Put the resulting mixture in a small thick bottomed saucepan with the vinegar salt and pepper Reduce to half its original
54. sembles fine breadcrumbs With the motor still running add the cold water gradually via the feed tube Turn the machine off as soon as the pastry forms a ball Leave to rest for 1 hour in a cool place Preheat the oven to 180 C 355 F gas mark 4 Bake blind for 20 min BASIC PREPARATIONS Pancake Batter Place the flour eggs oil beer and salt in the bowl with the main blade and the BlenderMix attachment un Blend for 30 sec then gradually add the milk via the feed d tube and blend for a further 2 min Ingredients Tip the pancakes will be even better if you leave the for 16 pancakes batter to stand for 2 hours beforehand e 250g 8 oz plain flour e 1 tbsp oil 3 eggs e 100ml beer e 500ml 1 pt milk e 1 pinch of salt Waffle Batter In the main bowl fitted with the main blade and the BlenderMix attachment place the flour sugar butter milk Preparation 10 min eggs and salt 1 Blend for 1 minute and add the yeast via the feed tube OOKING min elits Blend for 2 minutes until the batter is smooth Leave to rest in the refrigerator for at least 1 hour Pour a small quantity of the dough in your waffle iron 250g Hour For cooking refer to the instructions of your appliance e 400ml milk Tip delicious with whipped cream see p 20 e 75g sugar e 75g butter e level tbsp baking powder 3 eggs e 2 pinches of salt BASIC PREP
55. sembling or removing parts and if the appliance is left unattended 25 Appliances can be used by persons with reduced physical sensory or mental EE capabilities or lack of experience and knowledge if they have been given supervision or IMPORTANT SAFEGUARDS instruction concerning the use of the appliance in a safe way and if they understand the hazards involved 26 This appliance shall not be used by children Keep the appliance and its cord out of reach of children Children shall not play with the appliance 27 The following usages are not covered by the warranty in kitchen areas reserved for personnel in shops offices and other workplace environments on farms by the patrons of hotels motels and other commercial environments of a residential nature and in bed and breakfast type environments 28 Only for citrus press use This appliance can be used by children aged trom 8 years and above if they have been given supervision or instruction concerning use of the appliance in a safe way and if they understand the hazards involved Cleaning and user maintenance shall not be made by children unless they are aged from 8 years and above and supervised Keep the appliance and its cord out of reach of children aged less than 8 years SAVE THESE INSTRUCTIONS ELECTRICAL REQUIREMENTS FOR USA AND CANADA ONLY For chrome plated models only CAUTION To ensure continued protection against risk of electric shock connect to properly
56. t browning them In the main bowl chop the herbs using the pulse button a couple of times Add the eggs nutmeg salt pepper and flour Mix Spread this mousse over the leeks in the pan and cook gently over a moderate heat Cut the cake into quarters and turn these over to cook on the other side for a few minutes adding a little butter Serve immediately MAIN COURSES Preparation 20 min Cooking none Ingredients serves 3 e 450g 1 Ib rump steak sirloin steak e 1 shallot e 2 onions e 3 tbsp capers e small bunch chives e 1 2 bunch flat leaved parsley e Salt and pepper Preparation 20 min Cooking 50 min Equipment frying pan earthenware dish Ingredients serves 4 e 2 medium aubergines e 260g 10 oz shoulder of lam 2 peeled and halved shallots 1 small garlic clove e tsp Worcestershire sauce e bunch parsley 1 lemon e Salt and pepper e 1 tbsp olive oil MAIN COURSES Steak tartare Wash and drain the parsley Put it in the bowl fitted with the main blade Give 5 pulses Peel the shallots and onions Cut into four Add them to the bowl Give 5 pulses Cut the meat into pieces Add chives and capers Give some pulses The meat should be chopped and not pureed Serve immediately Delicious with home fries You can serve it with sauces Worcestershire ketchup and Tabasco Stuffed Aubergines Pre heat the oven to 190 C 375 F gas ma
57. tes inside fit the lid and remove the pusher Switch the machine on and immediately add a pinch of salt for a savoury recipe or sugar for a sweet recipe via the feed tube as this helps to stiffen the beaten egg whites Leave the machine running for about 4 minutes You can use this recipe for meringues mousses or cakes We recommend processing for 1 minute per egg white used BASIC PREPARATIONS Preparation 5 min Equipment conical sieve Ingredients serves 4 e 300g 12 oz fresh or frozen raspberries e 100g 4 oz caster sugar e lemon e 1 glass 4 fl oz cold water Preparation 5 min Resting 1 hour Equipment 28 30 cm 11 12 inch tart ring or quiche tin Ingredients for 450 g 15 oz e 250g 8 oz plain flour e 125g 4 oz softened butter e 80ml 2 fl oz cold water e 1 pinch of salt Raspberry Coulis Place the raspberries and sugar in the main bowl fitted with the main blade and the BlenderMix attachment Blend for 2 minutes gradually adding the water via the feed tube Using the citrus press extract the lemon juice and stir into the fruit mixture Either serve the coulis as it is or sieve it first to remove the pips Tip this coulis can be made with other sweeter types of fruit in which case reduce the quantity of sugar used by 20 or 30 Shortcrust Pastry Place the flour salt and butter in the bowl fitted with the main blade Process until it res
58. tsp curry powder e Salt and pepper Curried Courgette Soup Fit the main bowl with the main blade chop the celery and peeled shallot finely using the pulse button In a saucepan gently heat the oil add the chopped vegetables and fry them gently until they begin to change colour Peel the potato grate it with the 2 mm grating disc add it to the pan and cover with the stock Season lightly with salt and pepper Simmer over a low heat for about 20 minutes until the potato is cooked Meanwhile wash and cut the courgettes into Blend using the main bowl main blade and BlenderfMlix to a puree consistency Add to the soup 5 minutes before the cooking time is up When the soup is ready stir in the cream and curry powder APPETISERS AND STARTERS oo Preparation 20 min Cooking 30 min Equipment frying pan cake tin Ingredients serves 4 e 200g 7 oz chicken livers e 100g 4 oz smoked streaky bacon e 3 tbsp port e 5 sprigs thyme 4 bay leaves e 1 2 onion e 2 eggs e 50g 2 oz butter e Gherkins e Salt and pepper Preparation 15 min Equipment small terrines Ingredients serves 4 e 300g 10 oz fresh raw salmon e 100g 4 oz smoked salmon e 125 g unsweetened yognurt e tbsp French mustard 3 sprigs dill e Salt and pepper Chicken Liver Terrine Pre heat the oven to 150 C 300 F gas mark 2 Remove all the membranes from the chicken livers and marinate the
59. ugar and pulse 5 6 times Allow to cool slightly Apple and kiwi dessert Peel the apple and kiwi fruit and cut into small pieces Place the fruit in a saucepan with the sugar and 6 tablespoons of water and simmer for 20 min over a low heat Pour the contents of the pan into the mini bowl and pulse 5 6 times then blend for approximately 1 min to obtain a smooth pur e Allow to cool completely before serving Fruit cream Cut the banana into large pieces and place it in the mini bowl with the raspberries and sugar Pulse 4 5 times then blend for 10 sec to obtain a smooth pur e BABY FOOD gt rA A O 76 Bain marie To melt chocolate or heat a sauce gently the ingredients can be placed in a bowl over a pan containing very hot but never boiling water Bake blind Bake an empty quiche or piecrust i e without its filling F Fresh yeast Can be bought in bakeries or health food shops If you use fresh yeast keep it cool Dry yeast bakery is easily available in supermarkets It can be kept longer approax 6 months If you use dry yeast divide the quantity of fresh yeast by 2 H Hull Remove the stalk and central part of strawberries p Piping bag A triangular bag made from cloth or paper that can be filled with cream mayonnaise etc The latter is then forced piped out through a nozzle to decorate sweet or savory food Poach Gently cook food in a liquid water court bouillo
60. urt and sugar use the empty yoghurt pot to measure out the dry ingredients Blend for one minute Add the flour baking powder orange juice and salt Blend for a further minute Butter a sandwich tin Tip in the cake mix smooth the surface with the spatula and bake in the oven for 20 minutes Leave to cool before serving For the icing In the mini bowl fitted with the mini blade add the sugar and egg white Turn 40 seconds Spread frosting on cooled cake Walnut cake Preheat your oven to 170 C 340 F gas mark 3 Cut the butter into small dice Chop the walnuts in the main bowl fitted with the metal blade for 30 seconds Add the sugar flour eggs salt rum and butter Blend for 2 minutes While the machine is still running add the baking powder via the feed tube Blend for a further 10 seconds Pour the mixture into a well buttered tin Bake for about 30 minutes To check that the cake is cooked insert the tip of a knife It should come out clean Allow to cool in the oven with the door ajar Preparation 10 min Cooking 20 min Equipment saucepan tart ring or quiche tin greaseproof or silicone paper Ingredients serves 4 5 pkt ready made puff pastry 800g 13 4 lb fresh igs e 100g 31 2 oz sugar e 125ml of water Preparation 10 min Cooking 30 min Equipment cake tin Ingredients serves 4 e 125g 4 oz butter or margarine softened 1 tsp baking powder
61. ute to obtain a frothy drink Serve chilled in glasses Tips out of season you can replace the fresh strawberries and vanilla ice cream with 4 scoops of strawberry ice cream You can make an infinite variety of milkshakes by using different flavours of ice cream and if necessary combining them with seasonal fruit Coffee milkshake In the bowl fitted with the metal blade and BlenderMix attachment pour milk coffee sugar cocoa and ice Let it run for 1 minute Serve in glasses Sprinkle with cocoa powder Enjoy immediately COCKTAILS MILKSHAKES Preparation 5 min Ingredients e mango e 1 smooth yoghurt 1 tsp honey 1 tbsp lemon juice e 150ml 5 fl oz water Mango lassi yoghurt drink Peel the mango Put it in the bowl fitted with the main blade and the Blenderfflix attachment the yoghurt honey and lemon juice Blend for 30 sec gradually adding the water via the feed tube Tip For extra zing try chopping a few mint leaves in the mini bowl and adding them to your cocktail Preparation 10 min Ingredients e 2 kiwi fruit e 3 scoops blackcurrant ice cream e 200ml 7 oz Indian tonic water Preparation 5 min Ingredients e 1 2 melon e 100g 3 oz strawberries e 100g 3 oz raspberries Preparation 10 min Ingredients e 2 ripe William s pears e 1tbsp honey e 2 pinches cinnamon e 250ml 8 fl oz water 2 tbsp lemon juice Ice coo
62. y fold this mixture into the whipped cream using a spatula Chill in the refrigerator for 2 hours before serving Serve with slices of kiwi fruit MEXICAN MENU Starter Preparation 10 min Cooking 10 min Equipment saucepan cups Ingredients serves 4 e 250g 9 oz frozen peas 1 shallot e 250ml 9 fl oz chicken stock e 100g 4 oz single cream e 5 g sugar 4 fresh mint leaves e Salt and pepper Main Course Preparation 25 min Cooking 1 hour Equipment saucepan roasting tray ENCLISH MENU English Menu Minted Pea Soup Place the chicken stock in a pan and add the roughly chopped shallot peas sugar and a pinch of salt Bring to the boil and cook for about 10 minutes Drain and reserve half the cooking liquid Blend in the main bowl fitted with the main blade and the BlenderMix attachment gradually adding the cooking liquid via the feed tube Next add the cream The soup should have a smooth consistency Season with salt and pepper Pour into the cups snip the mint leaves over the top and serve immediately Chicken with Spinach Stuffing Remove the crusts from the bread and soak in the milk for about 15 minutes Pre heat the oven to 240 C 465 F gas mark 8 Wash the spinach remove the stalks and cook in boiling water for 5 minutes Remove immediately and place in iced water for one minute to keep the colour Drain press and set aside In the main bowl
63. you will achieve a smoother consistency We recommend you hold the pulse button for 2 seconds and then release Always press the STOP button before releasing the lid The appliance is fitted with a failsafe which will automatically switch the motor off if it starts to overheat due to prolonged use or overloading Press the STOP button and wait for the appliance to cool completely before switching it on again MAXIMUM PROCESSING CAPACITIES Po MINI PLUS Brioche 0 4kg Breod 0 4kg Shortcrust pastry 0 5kg Thin soup 0 l Minced meat 0 5kg Carrots 0 6kg Beaten egg white 2to4 Max proc capacities are calculated for the main bowl FITTING THE BOWL Before using your appliance for the first time wash all the parts thoroughly except the motor unit Place the bowl on the motor unit with the Turn the bowl anti clockwise as far as handle to the left hand side it will go making sure it firmly locks into position The handle will now be at the centre of the motor unit Place the chosen attachment in the bowl Position the lid completely flat by see details on following page placing the feed tube to the left of the handle Double failsafe the machine will only work if both the bowl and the lid are correctly locked into position Turn the lid in an anti clockwise direction until the locking device clicks into position at the top of the handle Stainless steel blade place the blade d

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