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Magimix Compact 3200 XL

1. DESCRIPTION Metal blade i Dough blade Storage box Spatula depending on the model Main bowl Motor shaft L Graduated pusher Double pusher Mini bowl r Motor unit Lid Graduated pusher Lj Lais x Standard lid 1 For greater stability thread the power cord through the notches on the underside of the motor unit CONTROL PANEL STOP press this button to switch the machine off AUTO press this button to process in continuous mode and obtain a more even texture Ideal for fine chopping mixing or blending as well as for kneading beating egg whites slicing or 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 over the task from start to finish Ideal for coarse chopping or mixing For preparations such as soups and pur es start off using the pulse button then switch to continuous mode AUTO You will achieve a smoother consistency 1 pulse keep the PULSE button pressed down for 1 2 seconds and release overloaded or has been running for too long If it is activated press the STOP button and wait until the machine has cooled down completely before switching it on again Brioche 0 5 kg Bread dough 0 6 kg Shortcrust pastry 1 kg Soup 1 Minced meat 0 75 kg Carrots 0 8 kg Egg whites b
2. ssssse 110 Chocolate feli ee essscerand emper tutore toii base 112 Brownie cake 114 Cheesecake with raspberry coulis 116 Apple and kiwi crumble sss 117 Prune fruit pastes ccccccccsccsscessecesscesseesteeeneees 118 COCKTAILS Watermelon and honey juice 120 Frozen MINS PNE 120 Banana and soya milkshake 120 Strawberry milkshake eee 122 Coffee milkshake 122 Mango lassi oos po T O OM UNT 123 Strawberry raspberry and melon cocktail 123 X o Ipe Rec N N r f 460 007 07 13 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 collection point for the recycling of electrical and electronic equipment For more details about collection points mmm please contact your local council or your household waste disposal service X This symbol indicates that this product should not be treated as regular household waste It should be taken to a 4 M p AL t d h i a i th Li magimi www magimix com
3. 1 Peel and wash the celeriac Cut into large pieces and grate in the midi bowl with the 4 mm grater disc 2 Pour a litre of water into a large pan or pressure cooker Add the celeriac Put the lid on and cook until the celeriac is very soft and easily pierced with the tip of a knife Drain and allow to cool slightly 3 Blend the celeriac in the main bowl with the metal blade for 1 2 minutes 4 When it has reached a smooth consistency add the cream 5 Switch the machine back on and slowly trickle the oil in via the feed tube Season with salt 6 Reheat the pur e for 5 minutes over a low heat Chef s tip You can make pur es from a huge range of vegetables carrots courgettes etc ege 4 6 6 8 8 3200 4200 5200 15 min 20 min 25 min Vegetable crisps SERVES 2 3200 15 min FOOD PROCESSOR PREPARATION 5 min 5 min 5 min 5 min Potatoes 2 4 6 8 Courgettes 2 2 3 4 Turnips 2 4 6 8 Oil for frying salt amp pepper 1 Wash the vegetables 2 Peel the potatoes and turnips Top and tail the courgettes 3 Slice the vegetables separately in the midi bowl with the 2 mm slicing disc 4 Heat the oil in your deep fryer As soon as it is hot fry the vegetable slices 5 Drain on a wad of kitchen paper before transferring to a serving dish Season with salt and pepper 6 Serve immediately VEGETABLES 2 P E Ja om item Ratatouille ae ww FOOD PROCESSOR 3200 3200 4200 5200 PREPAR
4. 100g softened butter 1 level tbsp baking powder 40g plain flour 1 pinch salt 1 Preheat your oven to 170 C gas mark 3 Cut the butter into small dice 2 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 3 While the machine is still running add the baking powder via the feed tube Blend for a further 10 seconds 4 Pour the mixture into a well buttered tin 5 Bake for about 30 minutes To check that the cake is cooked insert the tip of a knife It should come out clean 6 Allow to cool in the oven with the door ajar Melon and pineapple fan Preparation 15 min Seer 300g strawberries 1 Victoria pineapple 2 1 firm fleshed melon 3 tbsp icing sugar N V lemon Mint leaves 1 Cut the pineapple into quarters and remove the thick skin 2 Slice the pineapple in the midi bowl fitted with the 4 mm slicing disc Set aside 3 Cut the melon into quarters and remove the thick rind Slice the quarters lengthways Set aside 4 Wash and hull the strawberries Put them with the mint leaves in the bowl with the metal blade 5 Blend the strawberries While the machine is running add the icing sugar and freshly squeezed lemon juice via the feed tube or opening 6 Pour some strawberry coulis onto each plate Arrange alternate slices of melon and pineapple on top 7 Decorate with a few mint leaves and a whole strawberr
5. FOR DOMESTIC USE ONLY ENVIRONMENTAL PROTECTION This symbol indicates that this product should not be treated as regular LZ household waste It should be taken to a collection point for the recycling of electrical and electronic equipment For more details about collection points please contact your local council or your household waste disposal service Drawing on its wealth of experience Magimix has been designing and building sturdy efficient and easy to use kitchen appliances in the heart of Burgundy for more than 40 years The inventor of the food processor Magimix now proudly presents the very latest generation We are delighted that you have chosen our Magimix food processor to assist you in your everyday tasks within your kitchen We very much hope that your appliance will give you every satisfaction It will take all the drudgery out of cooking and put the haute into your cuisine You will soon wonder how you ever managed without your Magimix food processor as it tirelessly chops blends kneads mixes emulsifies whisks grates and slices You will soon be making lump free pancake batter whipping up a batch of mayonnaise and baking delicious homemade bread Featuring everything from cream of courgette soup and Provencal vegetable tian to shepherd s pie and chocolate mousse our recipe book contains more than 100 simple but delicious ideas that will have you using your food processor every day
6. Ma Cuisine 1 SRT TA Instructions for use SS Ch SHOW PRO R reisinin irena 6 Maximum processing capacities PCCESSORSS NN TR RN 8 20 Useful hints and tips 21 Golden rules eee 24 Recipes How to read the recipes 26 Basic recipes PO OV O VY 125 Sauces amp Appetisers 00e000 27 Bread Baking ssessssss oF sd 57 ro BI EDITT TTE TT TTE 65 Vegetables 75 ir 8 MEG m 89 BI I apo Jan 0 EEE 97 edi MM 119 Glossary Mm 124 Recipe index 125 N c Q mim pem O U N IMPORTANT SAFEGUARDS IMPORTANT SAFEGUARDS N Whenever you use an electrical appliance you must take some basic safety precautions including the following e Read through all the instructions carefully before you start To avoid the risk of electric shock never immerse your appliance in water or any other liquid e This appliance can be used by children aged from 8 years and above and persons with reduced physical sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved Children should not play with the appliance Cleaning and user maintenance should not be made by children without supervision e This appliance can be used by children
7. WARNING e Always handle the discs with caution as the blades are extremely sharp e Never insert a foreign object or your fingers into the feed tube Always use the pusher designed for that purpose e Never exceed the recommended quantities p 7 For nonreversible discs make sure you put them the right way up The central plastic part should be pointing downwards depending on the model After grating or slicing you will be left with tiny stubs of fruit or vegetables on your discs This is entirely normal and ensures a flawless end result GRATER SLICING DISCS A XL MODELS The 2 in 1 feed tube comprises The lid is equipped with a safety system 1 a large feed tube for round or bulky which means that your appliance will only fruit and vegetables work if the bottom of the large pusher is 2 a small feed tube for small or long level with the MAX level indicator fruit and vegetables jene feed tube fruit or vegetables for Small feed tube when grating fruit or slicing can be left whole vegetables stack them horizontally for longer shreds Small feed tube to slice long fruit or B NON XL MODELS you may need to vegetables e g leeks carrots stand them cut large fruit or vegetables e g apples upright and close together in the feed tube tomatoes in half Check out our useful hints and tips on p 22 After grating or slicing you will be left with tiny stubs of fruit or vege
8. with a fork until it dissolves Allow to rest for 1 minute Place the salt flour and yeast liquid in the main bowl fitted with the dough blade Run your processor for 1 minute or until the dough forms a ball fis the olives and chorizo pressing the pulse button a few times to incorporate them Take the dough out the bowl with floured hands roll it into a ball and place it in a large mixing bowl Cover with cling film or a damp cloth and leave to rise for 1 hour With floured hands knock back the dough by giving it a few gentle punches 3 Turn the dough out onto a floured worktop and divide into 6 equal pieces approx 80 g each with a sharp knife Shape into small buns 9 Arrange the buns on a baking tray lined with baking parchment Cover with a damp cloth and prove for 30 minutes 10 20 minutes before the end of the proving time i the dripping pan in the oven with water and preheat your oven to 240 C gas mark 9 m 11 Cut a deep cross in the top of each bun with the wet blade of a sharp knife 12 Lower the oven temperature to 200 C gas mark 6 and bake the buns for 20 minutes or until they are golden 13 To check that the buns are done turn them over and give them a sharp knock They should sound hollow Leave them to cool on a wire tray On C CON CO Chef s tip you can replace the olives and chorizo with figs and walnuts Never allow yeast to come into direct contact with salt Sandwich loaf G
9. 30 35 minutes or until lightly golden in colour 4 Cut the shortbread into fingers allow to cool slightly in the tin then remove to cool completely on a wire rack DESSERTS Qr Victoria sponge cake Preparation 10 min Baking 30 min Equipment cake tin 125g butter or margarine softened 125g caster sugar 125g self raising flour 1 tsp baking powder 4 tbsp strawberry jam 2 large eggs Icing sugar to dust Serves 4 1 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 to scrape down the sides of the main bowl 2 Turn into two bottom lined and greased 18cm sandwich tins Spread evenly and bake in a moderate oven 175 C gas mark 4 for 20 25 minutes or until risen golden brown and firm to the touch Cool on a wire rack 3 Sandwich the cold cakes together with the jam and sift a little icing sugar over the top Chef s tips For a special occasion fill the cake with whipped cream and strawberries 300 g frozen mangoes 125 g creamy yoghurt 1 slice gingerbread Allow the mangoes to defrost just enough to cut the pieces in two widthwise Put the gingerbread in the main bow with the metal blade and blend for 30 seconds Add the yoghurt and mango Blend for 30 seconds Scrape the mixture off the bowl walls with the spatula Blend for a further 30 seconds Eat imme
10. 33 Lo P E 34 Isle uos NR REI 34 Ham and olive cake cesessaetessn ft e rte eo pte setae SEE Ina 39 Cheese puffs gos vipat ye terete csaeerie rd armeoreencdenas 36 BREAD 8 BAKING Country loof RR ORTI RR ARR 38 DOCU CNS Sk E enisi A oo OMNE AO Olive and chorizo buns eee A2 Ganawich OB assess RR EMI T keep diho obal AA iic dudehudidadte 46 Veggie piZZa T 48 Leek gUiChe ooo eee eee eee nenn ne 50 Plaited org ore Y NIE O 52 Traditional brioche sssssssss 54 SCONES 56 SOUPS COUNTY SOUD eain Er MRERRR URINE S MU Ud due 58 Pumpkin soup cccccccccessceeseecsseceseceeseecseeesseeesaeens 99 Cream of courgette eee 60 Cream of cauliflower with diced bacon 60 Gazpacho INN TIT 61 Chilled carrot soup eeeeee 62 Chilled pepper and mascarpone soup 64 STARTERS Spring vegetable clafoutis ssse 66 a o VA RR VO VON VRT RO POR O OL 67 Crunchy veg and pasta salad 68 Tomato and mozzarella bruschette 69 Parmesan souffl sssssssssssesss 70 COU ONS eave 72 Salmon ENEC sssini 73 Salmon DIN Sessi pouboho dnzon 0000000512051 28700808 74 VEGETABLES Provencal vegetable tian eee 76 Sweetcorn pancakes eee 76 Potato
11. Preheat your oven to 180 C gas mark 4 Separate the eggs Gently incorporate the egg yolks into the mixture away from the heat adding them one by one Allow to cool Put the egg whites in the main bowl fitted with the whisk and beat for 5 minutes remembering to remove the pusher before you begin Fold the egg whites gently into the cooled mixture Season with pepper Divide the mixture between the ramekins Bake for 15 minutes and serve immediately NO MO O EO Chef s tip serve on a bed of lamb s lettuce or a mixed green salad STARTERS Country p t T FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 10 min 10 min 10 min 10 min BAKING 2 hr 2 hr 22 hr 22 hr EQUIPMENT TERRINE Pork 250g 500g 750g 1kg Chicken livers 125g 250g 375g 500g Veal escalopes 60g 125g 190g 250g Eggs 1 2 3 Cognac 1 tbsp 2 tbsp 3 tbsp 4 tbsp Pork caul optional 1 1 1 Fresh thyme and bay leaves Salt amp pepper 1 Preheat your oven to 180 C gas mark 4 If you are using caul fat soak it in hot water a s chicken livers pork salt and pepper in the main bowl fitted with the metal ade Pulse a few times Add the eggs and cognac via the feed tube Pulse again 5 6 times The meat should not be too finely minced Squeeze out the caul fat and line the terrine with it Transfer a third of the mixture to the terrine add some of the veal cut into thin strips and scatter with thyme Repeat this process
12. Remove from the heat Add the salmon in the saucepan together with the egg yolks ketchup vodka Cayenne pepper pepper and nutmeg Combine thoroughly Preheat your oven to 150 C gas mark 2 Beat the egg whites in the main bowl with the whisk for 5 minutes remembering to remove the pusher or cap before you begin Butter the ramekins and dust with flour Gently fold the egg whites into the salmon mixture with the spatula Divide the mixture between the ramekins They should not be more than three quarters full Slide a knife blade between the sides of the ramekins and the mixture Bake for the time indicated in the table Serve immediately CON Ons Co NO 9 Cottage pie TAE FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 40 min 40min 45 min 50 min eee lt i Nie 50 min 50 min 50 min 50 min Floury potatoes 800g 1 5kg 2kg 2 5kg Onions 1 2 3 A Sprigs flat leaved parsley 2 2 3 4 Butter 40g 70g 100g 140g Oil 30g 50g 70g 100g Salt amp pepper 1 Grate the cheese in the midi bowl with the 2 mm grater disc Set aside 2 Wash and peel the potatoes Replace the grater disc with the 2 mm slicing disc Slice half the potatoes empty the bowl then slice the other half Cook in a pan of water for 30 40 minutes 20 minutes in a pressure cooker 3 Drain the potatoes Place half of them in the main bowl with the metal blade Add a little milk and pulse 4 5 times Add a
13. aged from 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 e If the power cord has been damaged or if your appliance is no longer working properly it must be replaced or repaired by the manvfacturer a Magimix approved after sales service agent or a similarly qualified person in order to avoid all risks e Always unplug your appliance if you are leaving it unattended and before cleaning it or fitting or removing parts e Before plugging an appliance in always check that the voltage indicated on the appliance corresponds to the voltage of your mains supply e Models with a chrome finish must always be connected to a grounding outlet with their original power cord e Never allow the power cord to dangle over the edge of your worktop or counter and make sure it never comes into contact with hot surfaces Never insert your hands or a utensil in the feed tube while the disc blade or juicer is moving to prevent serious injury and avoid damaging the appliance You may use a spatula but only when the processor is not running e Never put the processor bowls in your microwave oven e Always handle the discs and blades with
14. bowl Add the melted chocolate via the opening and continue blending for a few more seconds 3 Pour the mixture into the pastry case 4 Lower the oven temperature to 140 C gas mark 1 Bake for 20 minutes 5 Cool before eating zi Chef s tip you can also make individual tartlets 200 g dark chocolate 100 g pecan nuts 140 g butter 150 g caster sugar 80 g plain flour 3 eggs Preheat your oven to 160 C gas mark 2 3 Put the pecan nuts in the mini bowl and pulse a few times to chop them coarsely Melt the butter and chocolate in a bain marie Blend the eggs and sugar in the bowl with the metal blade for 10 seconds Gradually pour the melted chocolate and butter in via the opening or feed tube Continue blending until the mixture reaches a smooth consistency Open the lid and add the flour Blend for 15 seconds Add the nuts Pulse about 4 times Pour the mixture into a well buttered tin Bake for 20 minutes this cake is delicious with vanilla ice cream Cheesecake with raspberry coulis AAT Preparation 15 min Resting 2 hr Equipment tart tin with removable base 200 g speculoos biscuits 9 500 g mascarpone 100 ml single cream 50 g melted butter 50 g icing sugar 3 limes untreated Raspberry coulis 500 g raspberries 150 g caster sugar Few drops lemon juice Serves 4 1 Break the biscuits and blix them with the butter in the main bowl with the metal blade 2 Spread
15. caution as they are extremely sharp To avoid all risk of injury never install the metal blades or discs on the motor shaft unless the bowl has been locked into position first e The blades are all extremely sharp never use the slicing disc until all the parts Pa have been properly assembled Never use your appliance if the juicer basket has been damaged in any way e Your appliance is equipped with a thermal protection that automatically switches the motor off if it has been running for too long or is overloaded If this happens turn your machine off and wait for it to cool down completely before switching it back on again e Never leave your appliance running unattended even though you do not have to keep the AUTO button pressed e Check that the lid is completely level and correctly locked into position before switching your appliance on e Never attempt to override the safety mechanisms e Press the STOP button and wait for all the moving parts to come to a standstill before turning the lid e Never use your appliance outside e This appliance is intended solely for domestic use e 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 KEEP THESE IMPORTANT SAFEGUARDS IN A SAFE PLACE
16. ending with the final third Decorate with a few bay leaves and sprigs of thyme Pour some water into the oven s drip tray or another dish place the terrine in it and cook in the oven for the time indicated in the table 8 Allow to cool then transfer to the fridge MO Oo B Co NO Chef s tip serve with toasted country loaf and gherkins pa bs zn a V U u NA Y F M Y a k 1 Salmon rillettes T FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 15 min 15min 15 min 15 min RESTING 2hr 2 hr 2 hr 2 hr 5 10 min 5 10 min 5 10 min 5 10 min Fresh salmon steaks 100g 200g 300g 400g Smoked salmon 50g 100g 150g 200g Thick cr me fraiche 50g 100g 150g 200g Lemon V Vo 1 1 Cucumber V V Chive leaves 3 5 7 10 Sprigs dill 2 2 3 Pine nuts optional Salt amp pepper 1 Steam the salmon steaks for 10 minutes 2 During this time wash and peel the cucumber Cut into three sections Fit the dicing kit in the midi bowl switch the processor on and dice the cucumber sections one at a time exerting a steady pressure on the pusher with both hands If you do not having the dicing kit cut the cucumber into large dice dd ne Transfer to a colander and sprinkle with salt to drain out the excess iquid Put the fresh dill in the main bowl with the metal blade and pulse a few times Add the cooked salmon broken up into large flakes followed by the smoked salmon cut into pieces and the cream B
17. for processing small amounts Use it to chop onions or herbs mince meat or whiz 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 you get the very best results The herbs will also keep fi for longer Jeu You can use the mini bowl directly as a serving dish providing you remember to remove the metal blade first USEFUL HINTS amp TIPS S OES nosom ano vscs e The midi bowl is ideal for grating and slicing fruit vegetables and cheese Cabbage roll the leaves one inside the other after discarding the tough core and slice e Some foodstuffs such as carrots tend to stain plastic Rubbing the part with a piece of kitchen paper and a little vegetable oil will remove most of the staining lj MAIN BOWL Liquid ingredients never fill the bowl more than a third full Solid ingredients never fill the bowl more than two thirds full Dc BLADE When processing large amounts of meat or vegetables cut the food into 2 cm pieces e f your are chopping meat or fish use the PULSE button 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 button first then switch to continuous mode AUTO until the pur e reaches the desired consistency BLENDERMIX e Soups pancake batters cocktails the metal blade goes in
18. in the main bowl fitted with the metal blade and the BlenderMix Gradually add the cooking liquid via the feed tube Season with the Cayenne pepper 7 Allow to chill for at least 3 hours in the fridge 8 Just before serving sprinkle with mild chilli powder Pa l SIOJIDIS Spring vegetable clafoutis SAS 4 6 6 8 8 SERVES 2 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20min 20min 30min 30min BAKING 40min 40min 50min 50 min EQUIPMENT Small cassolettes Tart tin 26 30 cm Eggs 2 3 4 Courgettes Vz 4 1 142 Turnips 1 1 2 d Onions Vp Vb 1 1 Chives 2 3 4 6 Pinches ground nutmeg 1 2 3 4 Wash the vegetables and peel the carrots and onions Grate the carrots courgettes and turnips in the midi bowl using the 4 mm grater disc Set aside Replace the grater disc with the 4 mm slicing disc Slice the pepper and onions Set aside Break the eggs into the main bowl fitted with the metal blade Add the snipped chives cream and nutmeg Season with salt and pepper Blend for 30 seconds Butter the tart tin or cassolettes and arrange the vegetables on the bottom tee with the egg mixture Add the halved cherry tomatoes and scatter with thyme Bake for the amount of time indicated in the table in an oven preheated to 180 C gas mark 4 a A C N o Chef s tip this starter is delicious served with a garlic sauce Switch your processor on and drop two garlic cloves peeled into
19. minute 2 Put the flour salt sugar butter and yeast liquid in the main bowl fitted with the dough blade 3 Process for 1 minute If necessary scrape the bowl walls with the spatula and process for a few more seconds With floured hands transfer the dough to a large lightly floured mixing bowl Cover with cling film or a damp cloth and leave to rest for 30 minutes The dough is now ready to be plaited Divide it into 3 equal parts O shape these parts into thin sausage shapes of equal size on a floured worktop O and plait them together Q Carefully transfer to a buttered and floured loaf tin Q Prove in a very low oven for 30 minutes Remove the tin from the oven and turn the oven up to 180 C gas mark 4 Brush the brioche with beaten egg Bake for approx 20 minutes If the top starts to brown cover it with a piece of aluminium foil Allow to cool before turning out 250g strong white bread flour 12g fresh yeast 100g softened butter 60ml hand hot milk 30g sugar 2 eggs Ag salt 1 beaten egg for brushing Stir the yeast into the warm milk approx 35 C with a fork until it dissolves Allow to rest for 1 minute Put the salt flour butter sugar eggs and yeast liquid in that order in the main bowl fitted with the dough blade Process for approx 30 seconds Remove the dough blade from the bowl Transfer the dough to a large floured mixing bowl using the sp
20. olives in the mini bowl and pulse 2 3 times Dice the ham 4 Fit the metal blade in the main bowl and blend the flour and eggs for 40 seconds 5 Press STOP and scrape Via the opening add the hot milk and olive oil while the processor is still running Scrape the flour off the bowl walls using the spatula provided Stir in the baking powder olives cheese ham salt and pepper Pulse 2 3 times to combine thoroughly 6 Transfer the mixture to a buttered cake tin 7 Bake in the oven for approx 45 minutes Check that the cake is done by inserting a skewer If it comes out clean the cake is ready 8 Allow the cake to cool in the oven with the door ajar Turn out and serve Chef s tip you can use any flavours you like the only limit is your imagination 3228 bai ates a TA A v Cheese puffs U U Preparation 15 min Baking 20 25 min Equipment piping bag optional l 30 cheese puffs Choux pastry Flavouring 200ml water 100g comt cheese 150g plain flour 75g butter 4 eggs 1 egg yolk for brushing Grate the cheese in the midi bowl using the 2 mm grater disc Set aside To make the choux pastry 2 3 N OQ Preheat your oven to 180 C gas mark 4 Pour the water into a saucepan Add the diced butter Bring to the boil Remove from the heat and add the flour all in one go Beat in vigorously with a spatula Return to the heat for about 1 minute stirring constantly until the doug
21. on p 38 2 Make the tapenade according to the recipe on p 34 halving the amounts 3 Very lightly toast the slices of bread in the toaster or the oven and rub them with the halved garlic cloves 4 Wash the tomatoes and slice them in the midi bowl with the 2 mm slicing disc 6 Transfer to a colander and sprinkle with salt to drain out the excess liquid 7 Spread the bread slices with the tapenade Top with the sliced tomato followed by the mozzarella Season to taste 8 Place under the oven grill for 3 minutes or until the cheese has melted 9 Decorate with a few fresh basil leaves 10 Serve slightly warm STARTERS Parmesan souffl C ti SERVES 2 4 n 8 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20min 30min 30min ise I5min 15min I5min 15 min EGUIPMENT Straight sided ramekins Eggs 2 4 6 8 Parmesan cheese 80g 160g 240g 320g Butter 10g 15g 20g 30g Plain flour 1 tbsp 1 tbsp 2 tbsp 3 tbsp Water 100ml 200ml 300ml 400ml 1 Grate the parmesan in the mini bowl with the parmesan grater or failing that the 2 mm grater disc Set aside 2 Make a roux by melting the butter in a saucepan over a low heat and adding the flour stirring it in rapidly with a wooden spoon Cook over a low heat stirring continuously As soon as the mixture starts to thicken gradually add the hot water still constantly stirring Simmer for 3 minutes over a high heat stirring constantly Stir in the grated parmesan
22. oven 220 C gas mark 7 for 10 15 minutes or until well risen and browned 7 Cool on a wire rack C2 N U A Variations Cheese Scones Replace the sugar and with 50g grated cheddar cheese to the dry ingredients together with a pinch of dry mustard Finish as above Sultana Scones Add 50g sultanas to the processed ingredients and pulse to stir in after adding the milk Finish as above BREAD amp BAKING Country soup S99 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 15 min 15 min 20 min 20 min SERVES 2 COOKING 20 min 20 min 25 min 25 min Leek V 1 small Potatoes 1 1 1 2 Crushed garlic clove Vp Vo 1 1 Water 500ml 700ml 850ml 1 Salt amp pepper 1 Peel and wash the vegetables Slice them in the midi bowl fitted with the 2 mm slicing disc Soften the onion in the butter in a thick bottomed pan Add the other vegetables and cook for 2 minutes stirring constantly Add the water and season to taste Simmer gently for 20 25 minutes Transfer the soup to the main bowl fitted with the main blade and the BlenderMix Blend until desired consistency is reached If necessary reheat the soup in the pan over a low heat before serving Q BO N Chef s tip For an even tastier soup fry some diced bacon with your onion Pumpkin soup SHA SERVES 6 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20 min 30 min 30 min COOKING 15 min 15 min 20 min 20 min Pumpkin 35
23. process and be ready to adjust the cooking time if necessary Avoid opening the oven door while your dish is cooking HOW TO READ THE RECIPES Level of difficulty T very easy T tt easy tt tt tt more sophisticated Measurements tsp teaspoon tbsp tablespoon 1 bowl 250 350 g 1 pulse one press on the PULSE button lasting 1 2 seconds Metal blade 2 mm grater BlenderMix 4 mm grater Dough blade 2 mm slicer Qua e e Mini bowl s Midi bowl Citrus Press e The words marked with an asterisk in the recipes are explained in the glossary on p 124 e In some of the recipes we have included a table to help you automatically adapt the recipe to the number of required servings and or the nature of your appliance For example the maximum capacity of the C3200 is generally 4 6 servings za Pan EE FEN l Compact 3200 o Cuisine Syst me 4200 e Cuisine Syst me 5200 e e The recipes without a table are suitable for all our food processors The quantities shown in these recipes can generally be increased if you are using a CS4200 and 5200 model Mayonnaise Preparation 5 min 300ml groundnut oil 1 tbsp strong mustard 2 tbsp white wine vinegar optional 2 egg yolks Salt amp pepper 1 bowl 1 Put the egg yolks mustard and 1 tbsp of oil in the mini bowl 2 Blend for 20 seconds Then while the machine is still running add half the oil via the feed tube starting with a
24. r sti NN E NE 84 aale used 7 Celeriac pur e esses 78 Vegetable crisps ccccccccccscccsscessccesseesseeeseeeeseeeses 78 RNG HS MIRI EIER 79 l olato drafilissusseseksseuie tede teda vena miae ini in ree esitise 80 FISH Hake and vegetable julienne parcels 82 Crab Moro CRINE ENE nan i iN AANENE EEEE 83 Oriental fishcakes cccccccccccsccessceesseeesseeesseeeeees 94 Salmon tartare RYOR ETT 86 AO 1 1 O O O O 87 Smoked salmon souffl ssssssee 88 MEAT Cottage Pl MRM R O PEE PE Ro SITE ReRS S 90 Curried lamb filo parcels ss 91 OMD FS i season ssaciusge sssouniaeinaciecowatatatnasactein v2 Stuffed tomatoes eee eee eee een 94 Kela KEG S 14 issssses REPRE PEHIRDRRRPHIBNTEDRIE AIRE ERMMRS 75 Seat HOON Bu aan ona a 003000600 100 o 96 DESSERTS Chocolate mousse eee eee een 98 Peach clafoutis sss 98 Inu 77 Children s teatime treats eee 100 Chocolate cookies eee 101 Yoghurt pot cake eee eee een 102 Victoria sponge cake eee 103 Instant mango ice cream 2 2 0 104 Pear and chocolate muffins 104 Lemon meringue pie ee 106 Walnut cake ERN NR 108 Melon and pineapple fan 108 POV OV e NM 109 Caramelised apple tart
25. the bowl first followed by all the ingredients then the BlenderMlix Your processor is now ready to run The BlenderfMix attachment gives a smooth volute finish USEFUL HINTS amp TIPS DOUGH BLADE S e Soft dough brioche choux pastry etc Magimix food processors work on the rapid kneading principle Doughs are kneaded for just 30 seconds to 1 minute the precise time depending on the amount and type of dough Follow the instructions carefully for each recipe e Normal dough 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 put all the non liquid ingredients salt flour butter eggs etc in the bowl before adding the liquid ingredients water milk etc Only then switch your food processor on e 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 EGG WHISK e Make sure your bowl is clean and dry e Remember to remove the graduated pusher from the lid to let in enough Beaten egg whites for fluffier 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 Place the food processor bowl in
26. the mini bowl Open the machine scrape the garlic off the bowl walls with the spatula and add 1 tsp smooth mustard Switch the processor back on and trickle in 150 ml olive oil via the feed tube Season to taste and add the juice of V2 lemon This veg bake is best eaten warm accompanied by the garlic sauce and a green salad with a walnut oil dressing STARTERS Coleslaw eel SERVES 2 4 6 6 8 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 10 min 10 min 10 min 10 min Head white cabbage Vi M Vz Carrots 2 3 4 6 Mayonnaise 2 tbsp 4 tbsp 6 tbsp 8 tbsp Salt pepper amp sugar 1 Make the mayonnaise according to the recipe on p 28 halving the amounts 2 Wash the vegetables peel the onions and carrots Grate the carrots in the midi bowl with the 2 mm grater disc Set aside 3 Replace the grater disc with the 4 m slicing disc Slice the cabbage and onions 4 Transfer the vegetables to a mixing bowl Add the mayonnaise vinegar mustard salt pepper and sugar 5 Check the seasoning 6 Stir well and keep in the fridge till ready to serve Chef s tips for a sweet and sour starter add raisins For extra crunch scatter with walnuts just before serving STARTERS Crunchy veg and pasta salad TIT i SERVES 2 4 6 6 8 8 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 15 min 15 min 20 min 20 min RESTING 1 hr 1 hr 1 hr 1 hr Penne pasta 170g 325g 500g 700g Carrots Yo 1 1 2 Red onio
27. 0g 650g 800g 1kg Fresh ginger cm 2 3 Butter 20g 20g 25g 25g Salt amp pepper 1 Peel and wash the pumpkin onion and ginger 2 Slice the onion in the midi bowl with the 2 mm slicing disc Set aside 3 Slice the pumpkin followed by the ginger Set aside 4 Soften the onion in the butter in a thick bottomed pan Add the pumpkin and ginger and cook for 2 minutes stirring constantly 5 Add the water and season to taste Simmer gently for 10 15 minutes 6 Pour the soup into the main bowl fitted with the metal blade and the Blenderfflix Blend continuously for 1 2 minutes Chef s tip for a milder taste add a little cr me fraiche Cream of courgette SOA 4 6 8 8 SERVES 6 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20min 30min 30 min COOKING 15min 15min 20min 20min Courgettes 7 4 5 6 Chicken stock cubes Vp 1 1 2 Water 400ml 600ml 800ml ll Fresh tarragon leaves 1 2 2 3 Liquid cr me fra che 60ml 100ml 150ml 180ml Salt amp pepper 1 Wash and top and tail the courgettes Slice them in the midi bowl with the 4 mm slicing disc Bring the water to the boil with the stock cube s and cook the courgettes for 20 minutes 2 Blend the courgettes in the main bowl fitted with the metal blade and the BlenderMix for 1 minute Add the tarragon then the cream via the feed tube while the machine is running 3 Gradually add the cooking liquid via the feed tube until the soup reaches the desi
28. 2 mm slicing disc 3 Transfer to a pan of boiling water Bring back to the boil and cook for 2 minutes 4 While the potatoes are cooking cook the spinach for 1 minute in a sieve placed over the pan Drain and set aside 5 Chop the onions carrots and parsley in the mini bowl 6 Fry in a little olive oil for 5 minutes 7 Remove from the heat Add half the parmesan plus the lemon juice and mustard Set aside 8 Blend the spinach fish eggs and cream in the main bowl with the metal blade 9 Arrange a layer of the fish and spinach mixture then the onion and carrot mixture in a large gratin dish Cover with a layer of potatoes 10 Between each layer sprinkle a little olive oil and pepper Top the gratin with the remaining parmesan 11 Bake until the top is golden brown Chef s tip you can use cod instead of haddock Smoked salmon souffl e u Wy 8 SERVES 2 4 6 6 8 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20min 25min 25 min BAKING 10 min 10 min 15min 20 min EQUIPMENT ht sided ramekins Smoked salmon 50g 100g 150g 200g Egg yolks 2 3 4 Milk 80ml 100ml 150ml 200ml Vodka 1 tbsp 1 tbsp lVotbsp 2ibsp 2 3 4 Pinches ground nutmeg Knobs butter 1 1 2 2 i Cut the salmon into pieces and put in the mini bowl Pulse twice then run continuously for 1 minute Set Bude Mix the milk and rice flour together and cook in a saucepan over a low heat gradually bring to boiling point
29. ATION 30min 30min 35min 35 min COOKING 50 min 50min Thr Thr Courgettes 150g 250g 375g 500g Tomatoes 300g 500g 750g 1kg Onions 2 2 3 Aubergines Ib 1 2 2 Peppers b 2 2 Garlic cloves 2 3 4 Bay leaves fresh thyme Olive oil salt amp pepper 1 Wash the vegetables Halve and deseed the peppers Peel the onions and garlic Halve the garlic lengthways and remove the central shoot 2 Dice all the vegetables apart from the garlic separately in the midi bowl fitted with the dicing kit or failing that use the 4 mm slicing disc 3 Soften the onions and garlic in a thick bottomed pan with a little olive oil Add the peppers When cooked lift the vegetables out with a slotted spoon and set aside 4 Fry the courgettes and aubergines Lift out and set aside 5 Add the tomatoes to the pan and cook for 10 minutes Return all the other vegetables to the pan 6 Season and add the herbs 7 Simmer over a low heat without the lid for approx 40 minutes stirring frequently with a wooden spoon BAKING hr 1 Potatoes 600g 1kg Gruy re cheese 80g 150g Thick cr me fra che 50g 80g Butter 20g 30g Milk 200ml 500ml Garlic clove 1 Pinch ground nutmeg Salt amp pepper r10 mi f 1 5kg 2kg 180g 200g 120g 160g 45g 60g 750ml 1l Grate the cheese in the midi bowl with the 2 mm grater disc Set aside 2 Peel wash and dry the potatoes 3 Replace the grater disc with the 2 mm slicing disc Slice the potatoe
30. You can now remove it STANDARD ACCESSORIES MINI BOWL equipped with a metal blade for blending chopping mixing and emulsifying small amounts MIDI BOWL a practical easy clean bowl specially designed for use with the discs METAL BLADE used in the main bowl for mincing blending emulsifying chopping BlenderMix designed to ensure a smoother creamier finish when blending soups and other liquids DISCS used in the midi bowl for grating or slicing fruit vegetables or cheese in two different thicknesses 2 mm and 4 mm depending on the model DOUGH BLADE used in the main bowl for mixing and kneading leavened or unleavened dough WHISK used in the main bowl to whip cream or beat egg whites for meringues mousses souffl s etc METAL BLADE AND BLENDERMIX METAL BLADE CHOPS meat fish and fresh herbs in EMULSIFIES sauces crushes ice and either PULSE or continuous mode AUTO chops chocolate and sugar to a powder in continuous mode AUTO L ut i D 1 Place the metal blade on the motor shaft Place the ingredients in the bowl put the It needs to be at the bottom of the bowl lid on and turn it anticlockwise until it BLENDERMIX depending on the model locks into position T m v i BLENDS soups milkshakes cake mixtures Fit the metal blade on the motor shaft pancake batter etc Put the ingredients in the bo
31. a TY i Ian NAN f le IU HIAS FIG ICE Pi v M 1 Zest one of the lemons and juice all three rmomerer S s E Pm LO a n o er in JUE 180g caster sugar 3 egg whites 3 tbsp water 2 Put the lemon zest and juice caster sugar and whole eggs in the main bowl with the metal blade Blend for 1 minute 3 Transfer everything to a saucepan Bring fo the boil stirring constantly with a wooden spoon Stir in the diced butter Return to the food processor Blend for 30 seconds Pour the filling into the pastry case Bake for 15 20 minutes in a slow oven 120 C gas mark To me ake t he Itc glic an me L li I 10 w ter wv 1 Beat the eggs whites for 5 minutes in the main bowl fitted with the whisk remembering to remove the pusher first Nd the temperature to 119 C then remove from the heat 2 Meanwhile dissolve the sugar in the water in a saucepan over a low heat Increase 3 Wait for 5 seconds then pour this syrup onto the egg whites via the feedtube Continue whisking for about 5 minutes 4 Pipe or spoon the meringue on top of the lemon filling Place under the grill of your oven for 1 3 minutes until it starts to turn golden Take care not to leave it too long 5 Keep in a cool place till ready to serve Walnut cake Ar Preparation 15 min Baking 30 min Equipment cake tin o 150g shelled walnuts 1 tbsp rum X 120g caste 3 3 120g caster sugar eggs
32. am recipe p 109 For lighter pancakes you can replace 100ml of milk with beer m DESSERTS Chocolate cookies Preparation 10 min Resting 20 min Baking 8 10 min Gu 250g plain flour 100g chocolate chips 125g softened butter 2 eggs 60g Demerara sugar 1 level tbsp baking powder 60g caster sugar V2 level tsp salt 40 cookies 1 Preheat your oven to 220 C gas mark 7 2 Put the Demerara sugar salt caster sugar diced butter and eggs in the bowl with the dough blade Run for 30 seconds 3 Add the flour baking powder and chocolate chips and process for a further 20 seconds 4 Using a tablespoon place small heaps of this mixture on a baking tin lined with baking parchment Leave plenty of space between each one as they will spread during cooking 5 Bake for 8 10 minutes 6 Allow to cool before eating Chef s tip these cookies are even tastier if you add a few salted peanuts DESSERTS il Short bread Preparation 5 min Cooking 30 35 min 225g plain flour 125g caster sugar 50g cornflour 175g soft butter Drops of Vanilla essence to taste Serves 4 6 1 Fit the metal blade Put all the ingredients into the bowl and process for 10 15 seconds or until the mixture forms a dough ball 2 If the dough is too soft to handle chill slightly than press into a greased 18 x 25 cm swiss roll tin 3 Prick all over the surface with a fork and bake in a moderate oven 160 C gas mark 2 3 for
33. and i WHISKS egg whites WHIPS cream Put the egg whites in the bowl Before you begin chill the bowl and Whisk continuously for 5 8 minutes ingredients in the fridge for an hour Pour depending on the number of egg whites the whipping or double cream into the bowl Whisk continuously keeping a close eye on the cream so that it does not turn into butter apu ids F r Make sure you fit the four sections Slot the egg whisk onto the motor shaft together correctly Check that the metal Ensuring it is at the bottom of the bowl shaft has been correctly inserted It should Add the ingredients isis ign from the top Put the lid on and turn until it locks into When whisking egg whites or whipping place cream remove the graduated pusher from the feed tube to allow more air in Check out our useful hints and tips on p 23 Built to an exclusive patented Magimix design the whisk beats the egg whites very gradually making them stiffer and giving them more volume GRATER SLICING DISCS We recommend you use the discs in the midi bowl Lower the midi bos into ihe main bowl Slicing grater discs Slide the disc support onto the motor each disc is engraved with a code e g shaft R G4 4 mm grater E S2 2 mm slicer Position your Em disc so that the Slot the disc onto the disc support relevant function and thickness code is Turn it anticlockwise until it locks into uppermost place a two stage process
34. atula Cover with cling film or a damp cloth and leave to rest for 30 minutes With floured hands knock back the dough by giving it a few gentle punches Transfer the dough to the buttered tin Pinch the head of the brioche QV and twist it until it becomes detached Run a floured finger between the ball and the rest of the dough Prove for 1 hour in an extremely low oven Brush the brioche with beaten egg 99 Turn the oven up to 180 C gas mark 4 and bake the brioche for approx 25 minutes If the top starts to brown cover it with a piece of aluminium foil Allow to cool before turning out you can add chocolate chips pink pralines sugar coated almonds etc to your brioche Scones u wy Preparation 5 min 250g plain flour t 160ml milk 4 25g caster sugar lt 50g butter VW 2 tsp baking powder 1 pinch of salt l Fit the double bladed knife Place the flour baking powder and salt in the bowl and process briefly to mix them Cut the butter into pieces and add it to the bowl with the sugar Process for 5 7 seconds or until the mixture resembles fine breadcrumbs then with the machine running gradually pour the milk in through the feed tube Process for about 10 seconds or until a sticky mixture has formed On a well floured surface knead the dough lightly then roll out to 1 5cm thick and using a 5cm pastry cutter cut out the scones 6 Place them on a greased baking tray and bake in a hot
35. d set aside 3 Wash the leeks Discard the green part and cut the white part into thin slices using the 2 mm slicing disc in the midi bowl Set aside 4 Melt the butter in a saut pan Add the leeks give them a stir then pour in 50 ml water 5 Soften the leeks over a low heat for 15 minutes making sure they do not brown If necessary add a little more water Season with salt and pepper 6 Prick the quiche base all over with a fork 7 Either in the main bowl fitted with the metal blade or in the mini bowl blend the cream eggs salt and pepper for 30 seconds 8 Arrange the leeks in the pastry case Top with the creamy egg mixture 9 Scatter with grated cheese and bake for approx 30 minutes 10 Serve piping hot Chef s tip you can replace the leeks with onions diced bacon tomatoes etc odi a w i e JlrIOC L S gt l m NS On UM e F nO G od e gt e l l e rl ke i f a A Fia ited br IOC he Dn k 90 MIr B 1 se bok e 20 min Restin ectangular lot 250g strong white bread flour 125ml hand hot milk 20g butter 40g sugar 14g fresh yeast 1 pinch of salt 1 beaten egg for brushing 1 I Ig a f N P r Baking 1 U w e S Stir the yeast into the warm milk approx 35 C with a fork until it dissolves Leave to rest for 1
36. diately for an even more luscious version replace the yoghurt with 2 scoops of vanilla ice cream You can also replace the gingerbread with speculoos biscuits Ring the changes by using frozen strawberries peaches melon etc 100 g chocolate chips 1 pot yoghurt 125g 4 pear halves in syrup 1 pot vegetable oil 3 eggs 3 pots plain flour 1 level tbsp baking powder 2 pots caster sugar Preheat your oven to 180 C gas mark 4 Using the yoghurt pot to measure out the ingredients put the eggs yoghurt oil and sugar in the bowl with the metal blade Blend for 20 seconds Add the flour and baking powder Blend for a further 20 seconds If necessary scrape the mixture off the bowl walls with the spatula Add the pear halves cut into large pieces and the chocolate chips Pulse twice Butter the muffin tins and dust with flour Divide the mixture between the tins filling them no more than three quarters full Bake for about 20 25 minutes H e Sm the Rm mem Ema PD ndm mm Amm P mm r A p y Y fe gt y i aa Qa b A O fa m E L WHE REN Ww E li i v WV W W B 9 250g plain flour 150g caster sugar w 140g butter 30g butter 100g caster sugar 3 untreated lemons 45ml chilled water 3 eggs Tegg yolk 1 Follow the re ne on p 112 2 Preheat your oven to 180 C gas mark 4 3 Bake blind for 20 minutes L a feollo 2m Be M Bap PR 2 2 5 00 0 A2 msg i u ia me
37. e delicious with a sweet and sour sauce For a crunchier texture add raw green beans Salmon tartare SERVES 2 4 6 6 8 8 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 15 min 15min 20min 30min EQUIPMENT Food ring cutter optional Raw salmon 400g 800g 1 1kg 1 5kg ES Olive oil 2 tbsp 4 tbsp 6 tbsp 8 tbsp Red and yellow peppers 2 2 Onions 2 3 3 1 Peel the onions Snip the chives Set aside 2 Put the onions in the main bowl with the metal blade and pulse 3 times 3 Deseed the peppers remove the white pith and cut into pieces 4 Add the peppers to the main bowl and pulse 4 times 5 Chop the salmon into large pieces and add to the main bowl along with the capers and chives Pulse 4 times 6 Open the lid and pour in the olive oil and freshly squeezed lemon or lime juice Season with pepper Pulse 1 2 times 7 lightly grease a mould a fill with the chopped salmon Once set carefully remove the mold 8 Serve immediately with toast ET Fish pie 2 amp 5 Qn SERVES 2 46 68 8 FOOD PROCESSOR 3200 4200 5200 5200 PREPARATION 30 min 30min 30min 30min BAKING 25min 25min 25min 25min EGUIPMENT Gratin dish Haddock fillets 150g 300g 450g 600g Parmesan cheese 70g 100g 150g 200g Potatoes 3 5 8 10 Onions 1 2 2 Lemons 2 2 Handfuls of parsley 2 2 1 Preheat your oven to 240 C gas mark 9 2 Peel the potatoes Slice them in the midi bowl with the
38. e book we recommend using fresh yeast which can be found in supermarket bakeries Fresh yeast will only keep for a few days in the fridge but you can freeze it in small batches Dried yeast is widely available and keeps for up to six months If you are using dried yeast halve the guantities shown for fresh yeast BASIC RECIPES Egg whites nennen 70 Whipped cream eee eee een 109 Fruits COONS osa oo lesba oeno 116 aTi e PR VOV O 0 102 French meringue see 109 talian meringue 33 45 so e IER 106 Breas buns ssssee een 92 Blini Balfep eerie nt lr ehm either nti tadk dri 74 Choux pastry E oue ase O TON ROA 36 Pancake batter 100 Fougasse Gough ccccccsccccssccessceessesessesesseeesseeens 46 Waffle batter ooo eeeeeeeeee eee nene 100 Bread OU Gy ies aos ever er t tn HR ad ea du sdnase 38 PAZ ZOU gece ceases en eects acceso OV A8 Shortcrust pastry esse 110 Puff PpASIY PO Mrs dene dede ids 50 Rich shortcrust pastry 112 Brioche dough oc cerises eri aevi euet pugittun ann 54 Cake mixture essen 35 Meat stuffing 94 Homemade breadcrumbs ss 83 SAUCES amp APPETISERS MOVONBGISO BED TC TT 28 dom 29 ADIP SIUE occisi nd REND et Mie met rU 29 B arnaise sauce ens 30 Cocktail SCE sissu cca E de 30 Mint SOUCE RENE ETE TETTE 31 Tara UCE S 31 Bite UE o epe E 33 Guacamole eene TEE
39. eaten 2 5 Never unlock the lid without pressing the STOP button first Your appliance is fitted with a thermal failsafe that automatically switches the motor off if it is MAXIMUM PROCESSING CAPACITIES CS 4200 0 8 kg 1 kg 1 2 kg 1 54 1 kg 1 kg S20 Total weight amounts calculated for the main bowl CS 5200 1 kg 1 2 kg 1 5 kg 1 81 1 4 kg 1 4 kg Sens FITTING THE CLEAR BOWLS Wash all the parts thoroughly except the motor unit before using your appliance for the first fime Place the bowl on the motor unit and turn in an anticlockwise direction to lock into inside the main bowl place 5 5 Fit the mini blade onto the motor shaft inside the Mini bowl WARNING e Triple protection your appliance will only work if both the bowl and lid are correctly locked into place and if the bottom of the double pusher is level with the MAX level indicator p 15 e Do not leave the lid in the locked e i position when the machine is not in Place the lid on top of the bowl and turn Use in an anticlockwise direction until it locks into place 6 REMOVING THE CLEAR BOWLS DSR Unlock the lid by tu lift it off WARNING e Always handle the discs and metal blades with caution as they are extremely sharp e Never unlock the lid unless you have pressed the STOP button first If the bowl will not move check that the lid has been unlocked clockwise
40. ed ham 2 tbsp thick cr me fraiche 1 tsp whole grain mustard 1 bowl 1 Cut the ham into large pieces and put in the mini bowl Pulse 4 5 times or until it is finely chopped 2 Add the cream and mustard 3 Pulse 4 times and hey presto Chef s tip especially good with carrot or courgette sticks and cauliflower florets Guacamole e u Preparation 5 min 2 ripe avocados 1 tbsp thick cr me fraiche 1 small onion or spring onion Juice of 1 lime Tabasco Olive oil Salt amp pepper 1 bowl 1 Peel and quarter the onion and place in the mini bowl Pulse 3 times 2 Halve the avocados discard the stones scoop out the flesh and cut into large pieces Switch your food processor on and add the avocado to the onion via the feedtube together with the lime juice cream a few drops of Tabasco and a dash of olive oil 3 Blend for about 1 minute to achieve a smooth pur e Season according to taste Chef s tip as a finishing touch add some finely diced tomato SAUCES amp APPETIZERS EN Ham and olive cake AGAAT Preparation 10 min Baking 45 min Equipment 1 rectangular cake tin Cake mixture Flavouring 150g plain flour 200g cooked ham 100g gruy re cheese 75g pitted green olives S 125ml hot milk Salt amp pepper 100ml olive oil 3 eggs 1 tbsp baking powder 1 Preheat your oven to 180 C gas mark 4 2 Fit the 2 mm grater disc in the midi bowl and grate the cheese Set aside 3 Put the
41. elicious addition E4 250g plain flour 1kg apples 4 tbsp caster sugar 125g butter 45g butter 2 tbsp thick cr me fraiche 80ml cold water V lemon 1 tsp calvados 1 pinch salt 2 eggs 1 tsp ground cinnamon 1 tsp vanilla extract Put the flour salt diced butter and water in the bowl with the dough blade Process for 20 seconds Scrape the flour off the bowl walls with the spatula if necessary Switch the processor off as soon as the dough forms a ball Wrap the pastry in cling film press flat and leave in the fridge for 1 hour Preheat your oven to 180 C gas mark 4 Butter the tin and dust with flour Roll the pastry out 49 and transfer to the tin Prick the base all over with a fork Line the pastry case with baking parchment and weigh it down with ceramic beads dried beans or even rice Bake blind for 20 minutes Meanwhile wash the apples and slice them in the midi bowl fitted with the 4 mm slicing disc If necessary empty the bowl midway through the process Squeeze the juice of half a lemon over the sliced apples Cook the apple slices in the butter and sprinkle with a little sugar Cook over a moderate heat for 5 7 minutes stirring gently from time to time Remove from the heat and allow to cool Put the eggs sugar cream calvados vanilla extract and cinnamon in the bowl with the metal blade Blend until the mixture is smooth and creamy Arrange the apple slices in the pastry case Pour the egg
42. elt the butter in a bain marie 4 Combine the flour sugar and salt in the main bowl with the metal blade 5 Add the eggs one by one via the feed tube or opening followed by the melted butter 6 While the machine is still running add the milk via the opening to achieve a smooth batter 7 Pour the batter into a buttered tin and arrange the peach slices on top 8 Bake for 30 minutes or until the batter shrinks from the sides of the tin Chef s tip you can also bake this clafoutis in individual ramekins DESSERTS eeaeuu Tiramisu Preparation 30 min Resting 6 to 24hr co 400g mascarpone 3 tbsp bitter cocoa powder 100g caster sugar 3 tbsp amaretto liqueur 300ml coffee 5 eggs 30 sponge fingers Serves 1 Take the mascarpone out of the fridge one hour beforehand 2 Separate the eggs 3 Beat the sugar and egg yolks in the main bowl with the whisk until pale and fluffy Add the amaretto and mascarpone Beat for 2 minutes Set aside in a mixing bowl Wash and dry the bowl and whisk thoroughly Put the egg whites in the bowl with the whisk and beat for 5 minutes remembering to remove the pusher Gently fold the egg whites into the mascarpone mixture with the spatula Briefly dip half the sponge fingers in the coffee Arrange them in a glass dish then cover with half the mixture Sieve some cocoa powder on top Repeat these steps with the remaining sponge fingers and mascarpone mixture finishing up wit
43. ervil Salt 8 pepper 1 bowl 1 Chop the gherkins capers onion and herbs in the mini bowl Set aside 2 Make the mayonnaise according to the recipe on p 28 3 Add the chopped ingredients and pulse 2 3 times to incorporate them Season to taste Chef s tip delicious partnered with steak tartare fish fondues etc SAUCES amp APPETIZERS Tuna dip Preparation 5 min Tinned tuna in brine 190 g net weight 2 tbsp soft cheese 1 tsp olive oil 1 tsp mustard Juice of V2 lemon 15 chive leaves Fleur de sel sea salt flakes amp pepper 1 bowl 1 Drain the tuna and break into large flakes Place in the mini bowl 2 Add all the other ingredients pulse 4 5 times and hey presto Chef s tip also great as a spread on slices of toasted country bread Tapenade Preparation 5 min 250g pitted black olives 20ml olive oil 1 tbsp capers 2 tsp mustard Juice of 1 lemon Pepper 1 bowl 1 Put all the ingredients except the olive oil in the mini bowl Blend for about 30 seconds to achieve an even consistency 2 Run the processor for a further 10 20 seconds gradually adding the olive oil via the opening until it is completely absorbed Chef s tip delicious with toasted slices of country bread For a more intense flavour replace the standard black olives in brine with herbed or Greek style black olives remembering to pit them first SAUCES ET APPETIZERS Dijon dip 0 Preparation 5 min 2 slices cook
44. few times Peel and quarter the onions and shallots Add them to the main bowl and pulse 5 times Cut the meat into pieces and snip the chives Add the meat to the main bowl along with the capers and chives Pulse a few times The meat should be minced not hashed Serve immediately ips delicious served with a green salad and homemade french fries You can also serve it with Worcestershire sauce tomato ketchup and Tabasco DR ES iis m Chocolate mousse Quw Preparation 20 min Cooking 5 min Resting 3 hr 4 m 200g chocolate gt 50g caster sugar 4 5 eggs 1 Separate the eggs 2 Put the egg whites in the main bowl with the whisk and beat for 5 min remembering to remove the pusher Once the egg whites are stiff gradually add the sugar via the feed tube Set aside 3 Meanwhile melt the chocolate in a bain marie 4 Stir the egg yolks into the melted chocolate 5 Gently fold the egg whites into the chocolate mixture with the spatula 6 Divide the mousse between four glass 7 Refrigerate for at least 3 hours Peach clafoutis U Preparation 15 min Cooking 30 min Equipment individual tins 250 ml lukewarm milk 50 g plain flour No t 70 gcaster sugar Q 35 g butter 2eggs 3 peaches 1 pinch salt 1 Wash and stone the peaches Slice them in the Midi bowl fitted with the 4 mm slicing disc Set aside 2 Preheat your oven to 180 C gas mark 4 3 M
45. g butter E 130ml water 40g gruy re cheese 200g chilled butter 50ml water 2 leeks 2 eggs Salt amp pepper To make the puff pastry 1 Put the flour and softened butter cut into pieces and water in the main bowl fitted with the dough blade 2 Process for 30 seconds or until bread crumbs are formed With the food processor still running slowly pour in the water until the pastry forms a ball 3 Take the pastry out of the bowl wrap it in cling film and flatten it Leave in the fridge for 1 hour 4 Remove the cling film and place the pastry on a floured worktop Roll out from the centre in four direction to form a cross C 5 Place the chilled butter between two sheets of cling film Flatten to form a 2 cm thick square Remove the clingfilm and place the butter at the centre of the cross CJ and fold the arms of the cross in towards the centre 6 Roll the pastry out to form a long rectangle P Fold it in thirds like a wallet Q 7 Turn the pastry 90 and roll the pastry out to form a long rectangle Fold it in thirds like a wallet 3 8 Wrap the pastry in cling film and chill for 30 minutes in the fridge 9 Repeat Steps 6 7 and 8 twice 10 Roll the pastry out into a circle to fit the quiche tin and leave it in a cool place for 30 minutes E E i Z 9 s x P p LJ To make the filling 1 Preheat your oven to 210 C gas mark 6 2 Fit the 2 mm grater disc in the midi bowl grate the cheese an
46. g the lever arm to avoid until all the juice has been extracted splashing When juicing grapefruit release the pressure very slightly from time to time to extract the maximum amount of juice Check out our useful hints and tips on p 23 CLEANING Always unplug your appliance before you clean it Vitamins Vegetables Bl C A D B1 B6 A E K Apple e e Asparagus Apricot o e o o Cabbage o e o o d Blackberry e oe o o Carrot e M E tl E Blackcurrant e Celeriac Always clean it immediately after use ACCESSORIES use a bottle brush to Cherry i e o Celery e o o using water and washing up liquid clean inside the accessories Grape o o e Chicory o DOUGH BLADE remove the detachable Grapefruit s Courgette i F cap for a more thorough clean X Kiwi fruit o e o e Cucumber o e o To preserve the appearance of the leva e e o o Fennel e o detachable parts and make them last as Melon o Lettuce long as possible make sure you follow these recommendations Orange e e Onion e e Dishwasher select the minimum Peach e Parsley lu temperature lt 40 C and avoid the Pear e e e Spinach e e o e es drying cycle generally gt 60 C Pineapple Sweet pepper o e Washing by hand do not leave the MOTOR UNIT wipe with a soft damp parts immersed in detergent for too idu LU lema i cloth long Avoid abrasive products e g Raspberry e Turnip stainless s
47. gg yolks 2 shallots 2 sprigs tarragon Salt amp pepper 1 bowl 1 Chop the shallots and tarragon in the mini bowl 4 5 pulses 2 Transfer to a small thick bottomed saucepan and add the vinegar salt and pepper Reduce by half over a lower heat 3 Pour this reduction back into the mini bowl Add the egg yolks and pulse 3 times 4 Add the butter cut into dice Pulse 8 times or until the sauce reaches the desired consistency Chef s tip delicious with grilled red meat Cocktail sauce EU Preparation 10 min 1 bowl of mayonnaise 1 tbsp tomato ketchup 1 tbsp port or cognac 1 tsp Worcestershire sauce 1 tbsp thick cr me fraiche 2 drops Tabasco 1 bowl 1 Make the mayonnaise according to the recipe on p 28 2 Add all the other ingredients Pulse 5 6 times or until the mixture is smooth Chef s tip a classic accompaniment for prawns and avocados 4 i gt 3 a Mint sauce Preparation 5 min 1 bunch fresh mint 3 tbsp boiling water 2 tbsp caster sugar 5 tbsp white wine vinegar 1 bowl 1 Trim the mint place it in the mini bowl and process for 15 20 seconds or until it is finely chopped 2 Dissolve the sugar in the boiling water and add it and the vinegar to the bowl 3 Process briefly to mix and leave to cool before serving Tartar sauce Preparation 5 min Ingredients for 1 bowl of mayonnaise 4 gherkins l spring onion 2 tbsp capers Fresh parsley chives and ch
48. h a dusting of cocoa powder 8 Refrigerate for at least 6 hrs U A NO Chef s tips if you do not have any cocoa powder grate some chocolate with your parmesan grater DESSERTS oo Children s teatime treats Preparation 10 min hr Cooking 5 min Equipment pancake and waffle makers Pancake batter Waffle batter 250g plain flour 250g plain flour 9 600ml milk 400ml milk S 3 eggs 75g caster sugar Ps 1 tbsp vegetable oil 75g butter 3 1 pinch salt 1 level tbsp baking powder 3 eggs 2 pinches salt To make the pancakes 1 Put the flour eggs oil and salt in the main bowl with the metal blade and the Blenderfflix 2 Blend for 20 seconds then gradually add the milk via the opening Blend for about 2 minutes 3 Allow the batter to rest in the fridge for at least 1 hour 4 Preheat your pancake maker Ladle a small amount of batter onto it and spread it thinly Cook for about 2 minutes on each side To make the waffles 1 Put the flour sugar diced butter milk eggs and salt in the main bowl fitted with the metal blade and the Blenderfflix 2 Blend for 1 minute then add the baking powder via the feed tube 3 Blend for 2 minutes or until the batter is smooth 4 Leave the batter to rest in the fridge for at least 1 hour 5 Pour a small amount of batter into your waffle maker Cook according to the manufacturer s instructions Chef s tip delicious with whipped cre
49. h no longer sticks to the sides of the pan Remove from the heat and transfer the dough to the bowl with the dough blade Process for 15 seconds then add the eggs one at a time via the feedtube running for a further 30 seconds Add three quarters of the cheese and process for 5 seconds Line a baking sheet with baking parchment Spoon the dough into a piping bag with a plain nozzle Pipe out buns measuring approx 3 cm across Brush the buns with egg yolk flattening them very slightly Scatter with the rest of the grated cheese Bake in the oven for 20 25 minutes or until golden Cool on a wire tray They should be served warm Chef s fip for sweet puffed pastry omit the cheese and add 1 tbsp of sugar to the pan with the water and butter 1 Im UN iu r ui ijs MYM T mii ii T IA Jj l RBS binky IT li i IPI idi NI pt tens RO lt Varie rm Ires lind p FO AP 1 2 2 00 3 nary v D Prec rM a Vah P h y B pu ki ea a ke e A E l pa a a iQ JE IU TT KACI i IJ e VIII DUI KII IG e kv min o 250g strong white bread flour o 160ml hand hot water a 12g fresh yeast 5g salt l Stir the yeast into the warm water approx 35 C with a fork until it dissolves Allow to rest for 1 minute 2 Put the flour salt and yeast liquid in the main bowl fitted with the dough blade 3 Process for 1 minute or until the dough fo
50. lade along with the lamb Process for 45 seconds Add the bananas and pulse 2 3 times Add the eggs via the feed tube Season Blend for a further 20 seconds 3 Check the seasoning it should be hot 4 Heat 2 tbsp oil in a frying pan Fry the mixture then cook for 5 10 minutes stirring constantly 5 Preheat your oven to 180 C gas mark 4 6 Peel the paper backing away from the sheets of filo pastry 7 Lay a small heap of filling in the middle of each sheet Fold the left side over then the right side Next fold the top and bottom sides up to form squares or triangles Brush the last flap of pastry with egg yolk to seal the parcel 8 Place each parcel on a baking sheet lined with baking parchment with the join underneath Brush the top with egg 9 Bake in the oven for approx 15 minutes 10 If the pastry browns too quickly turn the temperature down MEAT WO ww Wash the lettuce Peel and halve the onion Slice the tomatoes one of the onion halves and the lettuce in the midi bowl with the 2 mm slicing disc Set aside Cut the remaining half onion into pieces transfer to the main bowl with the metal Vunced blade and pulse 5 times 300g strong white flour 400g lean beef Cut the meat into large pieces Add to the onion in the main bowl Pulse a few times 120ml hand hot water V red onion the meat should be minced not hashed Season Pulse 2 more times 10g fresh yeast 1 tbsp olive oil Shape the hamburge
51. lend for 30 seconds Open the lid and add the juice of the freshly squeezed lemon together with the snipped chives Season to taste Blend for a further 30 seconds Check the seasoning Divide the diced cucumber between glasses and top with the salmon mixture Scatter with toasted pine nuts and a sprig of dill 8 Chill in the fridge for 2 hours before serving MO On IC STARTERS Salmon blinis ec eg Preparation 10 min Resting 1hr Cooking 2 min per blini Equipment 9 cm blini or frying pan Blini batter Sauce 250g plain flour 300g thick cr me fraiche m 250ml milk 200g St Moret or Philadelphia cream cheese 5 25g thick cr me fraiche 1 tsp salt 25g butte 2 sprigs dil lt t g butter sprigs di 7 fresh yeast Juice of 1 lime 3 eggs Smoked salmon or salmon roe 1 pinch salt To make the blini batter 1 Stir the yeast into the warm 35 C milk with a fork until it dissolves Allow to rest for 1 minute Separate the eggs Put the flour salt egg yolks and yeast liquid in the main bowl fitted with the dough blade Process for 30 60 seconds Beat the egg whites in the bowl with the whisk for 5 minutes remembering to remove the pusher before you begin Gently fold the cream into the dough followed by the egg whites using the spatula Heat the blini pan brush with butter and cook each blini for 1 minute on each side ON On Im Co N To make the sauce 7 Put the cream in the mini bowl fo
52. little more milk if you prefer a softer consistency Set aside Repeat these steps with the other half of the potatoes 4 Transfer to a mixing bowl 5 Add three quarters of the butter Season with salt and pepper Wait for the butter to melt then stir in 6 Preheat your oven to 210 C gas mark 6 7 7 Peel and quarter the onions Peel the garlic Chop in the main bowl with the metal blade together with the parsley 8 Cut the steak into large pieces and add to the onion and garlic mixture in the main bowl Pulse 3 times then switch to continuous mode for 1 minute 9 Heat the rest of the oil and butter in a frying pan Fry the meat for 1 minute stirring constantly Away from the heat stir in the eggs and season 10 Put the meat in a gratin dish and cover with the mashed potato Smooth the surface 11 Scatter with grated cheese and dot with butter Bake for 20 minutes 12 Serve piping hot MEAT Curried lamb filo parcels Ou SERVES 2 4 6 6 8 8 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 25 min 25 min 35 min 40 min REPOS 2 hr 2 hr 2 hr 2 hr COOKING 20 min 20 min 30 min 30 min Saddle of lamb 300g 600g 900g 1 2kg Bananas J 1 1 2 Garlic cloves 1 2 2 Oil 1 tbsp 2 tbsp 3 tbsp 4 tbsp Salt amp pepper 1 Cut the lamb into large cubes Combine thoroughly with the curry powder and allow to marinade for 2 hours 2 Slice the bananas Peel the garlic and put it in the main bowl with the metal b
53. lk the tomatoes 3 Cut all the vegetables into large pieces Together with the garlic place them in the main bowl fitted with the metal blade and the BlenderMix and blend continuously for 1 minute 4 Open the lid Season the soup with salt and pepper freshly squeezed lemon juice and olive oil Blend for a further 1 2 minutes 5 Chill for at least 3 hours before serving Chef s tips for a more sophisticated starter garnish with finely diced vegetables Serve with toasted bread and homemade pesto recipe p 29 When making gazpacho for two use the mini bowl Chilled carrot soup SBOGASA SERVES 4 6 8 8 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 30 min 30min 40min 40 min RESTING 3 hr 3 hr 3 hr 3 hr COOKING 20 min 20min 25min 25min Carrots 350g 700g 1kg 1 3kg Oranges untreated 1 2 3 4 Onions V 1 1 2 Chicken stock cubes 1 2 3 4 Water 400ml 650ml 800ml ll Acacia honey Ya tbsp 1 tbsp 1 tbsp 2 tbsp Ground cumin V2 tsp 1 tsp 1 tsp 2 tsp Olive oil Salt amp pepper 1 Bring the water almost to the boil in a large pan and dissolve the stock cubes in if Peel the carrots and slice them in the midi bowl using the 4 mm slicing disc Cook them in the stock Cut a sliver of orange peel and add it to the carrots as there are cooking Peel the onions and chop them in the mini bowl Fry them in olive oil Set aside When the carrots are cooked blend them with the onions salt and pepper in the main bowl fi
54. llowed by the cream cheese lemon juice salt and dill in that order 8 Blend for 30 seconds and set aside in the fridge 9 To serve top each blini with a spoonful of sauce and add a morsel of smoked salmon or a heap of salmon roe e STARTERS Provencal vegetable tian SS U 6 8 8 SERVES 2 4 6 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 10 min 10min 20min 20 min BAKING 50 min 50 min 1h 1h Tomatoes 250g 350g 500g 650g Green peppers V 1 2 Aubergines V 2 Garlic cloves 3 4 5 6 Olive oil salt amp pepper 1 Preheat your oven to 210 C gas mark 6 7 2 Wash and dry the vegetables Carefully deseed the peppers Set aside 3 Slice the vegetables separately in the midi bowl using he 4 mm slicing disc 4 ue the sliced vegetables and garlic unpeeled in separate layers in an oven ish 5 Scatter with olives thyme and snipped basil leaves Sprinkle generously with olive oil Season 6 Bake in the oven adding a glass of water halfway through to prevent the vegetables from drying out Sweetcorn pancakes U SERVES 2 4 6 6 8 8 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 5 min 5 min 5 min 5 min BAKING 2 min 2 min 2 min 2 min EGUIPMENT 8 10 cm frying pan 250g sweetcorn V 1 1 NO Plain flour 60g 100g 150g 200g 1 Blend all the ingredients in the main bowl fitted with the metal blade for 1 2 minutes Season 2 Heat a small frying pan brushed with oil Ladle the batter into
55. mixture on top Bake for 30 minutes at 180 C gas mark 4 Allow to cool this tart is irresistible served with cr me fraiche or a scoop of vanilla ice cream Chocolate tart eu Preparation 30 min Resting 1hr Baking 40 min Equipment 28 30 cm tin Rich shortcrust pastry Ganache 250 g plain flour 300 ml liquid cr me fraiche 4 140 g butter 200 g dark chocolate gt 100 g caster sugar 2 eggs amp 45 ml cold water 1 egg yolk To make the pastry Put the flour sugar diced butter egg yolk and water in the bowl with the dough blade 2 Process for about 1 minute or until the dough forms a ball You may need to scrape the flour off the bowl walls with the spatula 3 Turn the dough out onto a floured surface and knead it briefly pushing the ball away from you with the palms of your hands so that it will roll out without cracking it must not be too cold 4 Wrap it in cling film and flatten it Chill for 1 hour 5 Preheat your oven to 180 C gas mark 4 6 Butter the tin Roll the pastry out V and line the tin with it Prick the base all over with a fork 9 7 Line the pastry case with baking parchment and cover the base with baking beads or failing that dried beans or even rice 8 Bake blind for 20 minutes To make the ganache l Boil the cream in a saucepan stirring regularly Add the chocolate broken into pieces Stir until the chocolate has melted 2 Blend the eggs in the mini
56. n to 220 C gas mark 7 9 Brush the buns with the egg and milk mixture 99 10 Scatter with sesame seeds 9 Bake in the oven for 10 minutes or until golden Allow to cool before eating you can replace the sesame seeds with poppy or sunflower seeds For people with a healthy appetite make four buns instead of six Large tomatoes 4 8 12 16 Lean beef 250g 500g 700g 1kg Meat 450g p 900g Onion Vp Vp Bread crusts removed 60g 100g 130g 150g Sprigs fresh coriander 1 1 3 3 Milk 2 tbsp 4 tbsp 4 tbsp 6 tbsp Sprigs fresh mint 3 3 Garlic cloves 2 3 3 Ground cumin tsp tsp 2 tsp 2 tsp Onions 1 1 2 2 Paprika tsp tsp 2 tsp 2 tsp Sprigs parsley 3 5 7 10 Ras el hanout Moroccan spice mix 1 tsp 1 tsp 2 tsp 2 tsp Paprika 1 tsp 1 tsp 2 tsp 2 tsp Olive oil 1 tsp 2 tsp 3 tsp A tsp Salt amp pepper Salt amp pepper Preheat your oven to 180 C gas mark 4 1 Strip the mint and coriander leaves from their stalks and put them in the main Wash the tomatoes Remove the top third or hat Scoop out the flesh with a bowl with the metal blade Process for a few seconds teaspoon Sprinkle salt on the inside and place them upside down on kitchen 2 Peel the onion and cut into large pieces Add to the herbs in the main bowl and paper to drain out the excess liquid pulse 5 times Set aside lo make the stuffinc 3 Cut the meat into large pieces and transfer to the main bowl Process for 20 3 Soak the bread in lukewarm milk seconds or
57. n top Sprinkle with a little white wine Add a sprig of dill and a slice of lemon 6 Season 7 Wrap the parchment up like a boiled sweet securing the ends with string 8 Bake in a preheated oven at 180 C gas mark 4 for 20 25 minutes The precise time will vary depending on the thickness of the fillets and the vegetables 9 Open the parcels just before serving art Chef s tip you can use other types of fish such as salmon and perch Crab cakes 5 SERVES 2 4 6 6 8 8 FOOD PROCESSOR 3200 4200 5200 5200 PREPARATION min 20min 20min 20 min NUMBER OF CAKES 6 12 18 24 Crabmeat 160g 240g 320g 500g Rusks 2 2 4 6 Mustard 1 tsp 2 tsp 2 tsp 3 tsp Bunches of parsley Vo 2 Mayonnaise 1 tbsp 2 tbsp 2 tbsp 3 tbsp Salt amp pepper To make the homemade breadcrumbs 1 Cut the bread into 2 cm slices and leave to go stale 2 Put the bread in the main bowl with the metal blade process in several batches for a better end result 3 Process for 2 minutes 4 For more flavoursome breadcrumbs open the lid add a selection of dried herbs thyme sage rosemary summer savory etc and pulse a few times 5 Store in an airtight container To make the crab cakes 6 Make the mayonnaise according to the recipe on p 28 halving the amounts 7 Break the rusks and put them in the main bowl with the metal blade 8 Process until the rusks have been reduced to a fine crumb then add the porsley Wo
58. nds the intestines of pigs cows and sheep Available from traditional butchers it is wrapped around faggots pat s cr pinettes and even some meat roasts before cooking to keep them moist and basted J Juliennes Fruit or vegetables cut into thin sticks A julienne disc is available for your Magimix food processor K Knocking back In breadmaking punching all the gas and air pockets out of risen dough to give it a more even texture P Piping bag A triangular or cone shaped cloth plastic or paper bag that can be fitted with a variety of nozzles It is used for decorating cakes filling pastries forming meringues or sponge fingers shaping duchess potatoes etc Proving In breadmaking the dough is left to rise twice The second time gives the yeast a chance to prove that it is still alive and improves the texture of the bread R Reduction A liquid e g syrup stock or sauce is simmered over a moderate heat causing some of the water to evaporate in order to thicken it and or concentrate the flavour Rice flour Widely available in supermarkets this gluten free flour is useful for thickening stews and sauces Roux Used to thicken soups sauces and gravies a roux is a mixture of equal parts of flour and fat often butter cooked over a low heat S Sandwich tin Not for holding your packed lunch but a round straight sided cake tin ideal for making Victoria sponges Y Yeast In this recip
59. ns V 1 1 2 Sprigs basil V 1 1 2 Olive oil 1 2 4 6 Cook the pasta according to the instructions on the packet approx 10 minutes Drain and rinse under the cold tap Transfer to a mixing bowl and sprinkle with olive oil and freshly sgueezed lemon juice Set aside in the fridge for at least an hour After 30 minutes chop the parsley and basil in the mini bowl Add to the pasta and return to the fridge Wash and peel the vegetables Grate the carrots and courgettes in the midi bowl with the julienne disc or failing that the 4 mm grater disc Set aside Replace the grater julienne disc with the 2 mm slicing disc Slice the radishes stacking them vertically in the feed tube before switching the processor on Set aside Keep all these vegetables in a bowl of cold water in the fridge so that they retain their full crunchiness 7 Slice the onions and red peppers with the 2 mm slicing disc and put them in their own container in the fridge 8 Just before serving drain the vegetables thoroughly and add them to the pasta together with the onion and red pepper 9 Season according to taste a A ON o m STARTERS Tomato and mozzarella bruschette Q GGT FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 10 min 10 min 10 min 10 min GRILLING Slices country loaf 2 4 6 8 Tapenade 2 tbsp 4 tbsp 6 tbsp 8 tbsp Garlic cloves V V 1 1 Salt amp pepper 1 Bake a country loaf according to the recipe
60. oll it into a ball and place it in a large mixing bowl Cover with cling film or a damp cloth Allow to rise for approx 1 hour 5 Flour your hands and knock back the dough by giving it a few gentle punches Transfer the dough to a floured wordon J 6 Cut the dough into two equal parts Roll each one into a thin baguette shape ej 7 Lay the baguettes on a baking tray lined with baking parchment and cover with a damp cloth Prove for 40 minutes 8 20 minutes before the end of the proving time fill the dripping pan in the oven with water and preheat your oven to 220 C gas mark 7 9 Dust the baguettes with flour and cut slashes in the top with the wet blade of a sharp knife 10 Bake for 15 20 minutes keeping a close eye on them 1 To check that the baguettes are done turn them over and give them a sharp knock They should sound hollow Cool on a wire tray You can double the amounts with the CS4200 and 5200 models Chef s tip never allow yeast to come into direct contact with salt Olive and chorizo buns Gy an Preparation 10 min Resting 1hr30 min Baking 20 min z Dough Flavouring 250g strong white bread flour 40g pitted olives 2 150ml hand hot water 80g chorizo sausage 4g fresh yeast 4g salt 1 Skin the chorizo and place it in the mini bowl Process for 5 seconds then add the olives and pulse 3 5 times Set aside 2 Stir the yeast into the warm water approx 35 C
61. oods e g meat fish or soft cheese 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 PRACTICAL e f you want to spend your time using your food processor rather than cleaning it do the first task in the mini bowl then move dpt on to the midi bowl and finish off with the main bowl Always start with the hard or 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 p 7 m XL LID e The small feed tube is ideal for slicing long fruit or vegetables e g cucumbers carrots leeks Stand the fruit and vegetables upright and close together slicing small fruit or vegetables e g strawberries kiwi fruit turnips Introduce them into the small feed tube one at a time grating long fruit or vegetables e g carrots courgettes or chunks of cheese Stack them horizontally in the small feed tube e The large feed tube is ideal for slicing round fruit or vegetables e g oranges pineapples apples pears mangoes tomatoes potatoes Either cut them into large pieces before introducing them into the feed tube or leave them whole Make sure you do not fill it beyond the MAX level indicator otherwise your food processor will not start MINI BOWL e The mini bowl is ideal
62. or egg whites to whisk properly your bowl must be clean with no traces of fat The following pieces of equipment always come in useful Measurement instruments precise electronic kitchen scale range from 2g to 2 kg is vital as is a cooking thermometer that can measure temperatures of up to 200 C Baking tins it is important to use a baking tin of the right shape the right quality and made from the right material We specify which kind of tin is required for each recipe Cakemaking accessories cutters of different sizes to vary the presentation of cakes and pastries A piping bag is vital for filling cream puffs and eclairs as well as making meringues or macaroons You will need a rolling pin for rolling your pastry out and a brush for buttering your tins and painting egg wash on your bread and brioche 3 Premio In some recipes especially those for bread and cakes the instructions must be followed to the letter Always weigh or measure the ingredients out carefully and respect the kneading resting and baking times How well do you know your oven The success of your recipe may well depend on it as the temperatures and cooking times in our recipes are merely there to guide you These times may vary according to your oven but will also depend on how finely the ingredients have been chopped It will also depend on the size and material of the recipient This is why we recommend you keep a close eye on the baking
63. r with cling film and leave to rise for 1 hour 3 Gently fold the dough over twice 9 with floured hands and cover with cling film or a damp cloth Prove for 30 minutes Meanwhile preheat your oven to 240 C gas mark 9 Gently lift the dough out of the dish and place it on a baking tray lined with baking parchment taking care not to squash the air bubbles Spread the dough out flattening it with your fingertips Scatter the olives and thyme over half the surface and fold the other half over Brush with the oil Bake for approx 15 minutes Eat warm or cold you can replace the olives with cherry tomatoes cheese etc LAST ao ni JJ I y 17 ZZ Uu j I M Dough Topping o 200g strong white bread flour 300g mozzarella cheese N 100ml hand hot water 6 tbsp tomato coulis a 35ml olive oil 1 small courgette 2 4g salt 2 tomatoes 6g fresh yeast 1 onion u 1 tsp dried oregano optional Fresh basil Chili oil To make the pizza dough 1 Stir the yeast into the warm water approx 35 C with a fork until it dissolves Allow ri 5 With floured hands knock back the dough by giving it a few gentle punches V Fill the dripping pan in the oven with water and preheat your oven to 240 C us to rest for 1 minute Put the salt flour oregano oil and yeast liquid in the main bowl fitted with the dough blade Process for 1 minute or until the dough starts to fo
64. rcestershire sauce mustard and mayonnaise 9 Introduce the eggs via the feed tube while the machine is still running Add the crabmeat and pulse a few times to combine 10 Season generously the cakes must not be bland 11 Shape the mixture into cakes measuring 3 cm across Refrigerate for 30 minutes 12 Roll the cakes in the breadcrumbs heat the butter in the frying pan and cook the cakes for about 2 3 minutes on each side or until golden Chef s tip serve with lemon slices and green beans or a green salad FISH Cod 230g 450g 680g 900g Nam pla fish sauce 1 tbsp 2 tbsp 3 tbsp 4 tbsp Ground turmeric Vo tsp tsp 2 tsp 2 tsp Ground cumin V2 tsp 1 tsp 2 tsp 2 tsp Ground ginger Vo tsp 1 tsp 2 tsp 2 tsp Eggs 2 2 Sugar V2 tsp 1 tsp 2 tsp 2 tsp Lemongrass stalks 2 3 4 Fresh green chilli peppers V 2 Salt amp pepper Remove the outer leaves of the lemongrass and discard the tough base Slice the solt inner core and set aside Deseed the chilli peppers and set aside Process the lemongrass in the mini bowl for 40 seconds Add the chilli peppers and run for a further 5 10 seconds 1 Put the fish in the main bowl with the metal blade followed by the chilli lemongrass mixture and all the other ingredients Season to taste Pulse 7 10 times to obtain an even consistency Shape the mixture into balls measuring 3 cm across Flatten with your hand Heat the oil in a frying pan and cook the cakes for about 2 minutes on each sid
65. red consistency 4 Serve in bowls or soup dishes with a scattering of tarragon leaves Season according to taste Chefs tip To make this soup vegetarian replace the chicken stock with vegetable stock Cream of cauliflower with diced bacon AS SERVES 2 4 6 6 8 8 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 15 min 15min 20min 20 min COOKING 20 min 20min 30min 30 min Cauliflower head V 1 1 2 Cr me fraiche 100ml 200ml 300ml 400ml Ground nutmeg V5 tsp V5 tsp 1 tsp 1 tsp Diced bacon 50g 100g 150g 200g Salt amp pepper 1 Wash the cauliflower and separate into florets Pour the water into a thick bottomed pan Add the cauliflower cover with a lid and cook for approx 30 minutes 2 Meanwhile fry the bacon in a frying pon then blend in the main bowl fitted with the metal blade and the BlenderMix While the machine is still running add the cauliflower and a little of the cooking liquid 3 Once the cauliflower has been reduced to a smooth pur e add the cream nutmeg salt and pepper 4 Check the seasoning Serve piping hot Gazpacho 1 68 8 SERVES 2 4 6 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 15 min 15min 20min 20min RESTING 3 hr 3 hr 3 hr 3 hr Ripe tomatoes 250g 500g 750g 1kg Cucumber V 1 4 Je UE Red pepper Va a V3 V2 Garlic clove 1 4 V 3 4 1 Olive oil 1 tbsp 2 tbsp 3 tbsp A tbsp Lemon Io fp 1 1 Salt amp pepper 1 Wash the vegetables 2 Peel the cucumber Destalk and deseed the pepper Desta
66. ress with the metal blade and the Blenderfflix Add the syrup and sorbet 3 Blend for 15 seconds Serve immediately 400 ml soya milk 3 tbsp ground almonds 2 bananas 3 tbsp maple syrup 5 ice cubes 2 tsp ground cinnamon Peel the bananas cut into pieces and put in the main bowl with the metal blade and the Blenderfflix Add the soya milk ground almonds maple syrup cinnamon and ice cubes Blend for 2 minutes Serve immediately Strawberry milkshake Preparation 5 min 150 g fresh strawberries Y 1300 ml milk 1 tbsp caster sugar 2 scoops vanilla ice cream 1 dash lemon juice Serve 1 Wash dry and hull the strawberries 2 Put the strawberries in the main bowl with the metal blade and the BlenderMix Pulse 3 4 times 3 Add the sugar ice cream milk and lemon juice 4 Blend for 2 minutes or until the mixture is frothy 5 Serve immediately Chef s tips when they are not in season replace the strawberries and the vanilla ice cream with 4 scoops of strawberry ice cream The sky s the limit when it comes to milkshakes with endless possible combinations of seasonal fruit and ice cream flavours Coffee milkshake Preparation 5 min AS 300 ml milk 3 tsp instant coffee powder 3 tsp caster sugar 2 tsp cocoa powder 5 ice cubes Serves 4 1 Put the milk coffee powder sugar cocoa powder and ice cubes in the main bowl with the metal blade and the BlenderMix 2 Blend for 2 minutes 3 Divide be
67. rm a ball If necessary scrape the bowl walls clean with the spatula and run the processor for a further few seconds Lift the dough out of the bowl with floured hands and roll it into a ball Place it in a large mixing bowl and cover with cling film or a damp cloth Leave to rise for approx 1 hour mark 9 7 Roll the dough out 3 on a floured worktop to form one large pizza base or two e f smaller ones Prick it local 9 M m Lam E a as To make the topping l Wash the vegetables and peel the onion Fit the 2 mm slicing disc in the midi bowl p b A G N Slice the onions and set aside Slice the courgette and tomatoes transfer to a colander and sprinkle with salt to get rid of the excess juices Fry the sliced onion in a little olive oil Spread the tomato coulis over the pizza base Add the onions and the drained courgette and tomato slices Top with round slices of mozzarella Season each layer with salt and pepper Lower the oven temperature to 220 C gas mark 7 and bake the pizza for 15 20 minutes depending on the thickness of the base Check it at regular intervals As soon as you take it out of the oven scatter with torn leaves of fresh basil and drizzle with chili oil Leek guiche f Preparation 45 min Resting 1h30 min Baking 30 min Equipment quiche tin 28 30 cm Puff pastry Filling 250g plain flour 100ml cr me fraiche S 50g softened butter 40
68. rms a ball 4 With floured hands take the dough out of the bowl roll it into a ball and place it in a large mixing bowl Cover with cling film or a damp cloth Allow to rise for approx 2 hours 5 Take the dough out of the bowl with floured hands and place it on a floured worktop Flatten it gently with the heel of your hand V fold the two sides into the middle and turn it over 6 Transfer the dough to a baking tray lined with baking parchment Cover with a damp cloth and prove for 1 hour 7 20 minutes before the end of the proving time fill the dripping pan in the oven with water Preheat your oven to 220 C gas mark 7 8 Dust the loaf lightly with flour and cut a deep cross in it with the wet blade of a sharp knife 9 Bake for approx 25 minutes or until golden 10 To check that it is done turn it over and give it a sharp knock It should sound hollow Allow to cool on a wire tray You can double the amounts with the CS4200 and 5200 models Chef s tip never allow yeast to come into direct contact with salt m 250g strong white bread flour 150ml hand hot water o 12g fresh yeast 5g salt Stir the yeast into the warm water approx 35 C with a fork until it dissolves Allow to rest for 1 minute 2 Place the salt flour and yeast liquid in the main bowl fitted with the dough blade 3 Process for 1 minute or until the dough forms a ball 4 Take the dough out of the bowl with floured hands r
69. rs with your hands Fry them in a frying pan with a little olive oil 40g melted butter Salt amp pepper for about 2 minutes on each side 25g sugar Top each hamburger with a cheese slice Cover the frying pan until it is time to serve 3g salt 6 Make the mayonnaise according to the recipe on p 28 halving the amounts egg 2 romanes Split the buns fill with tomato lettuce steak mayonnaise and ketchup b Vo red onion 8 Eat while they are hot egg beaten with 15ml milk 1 Little Gem lettuce ps for even tastier hamburgers add a slice of bacon to each one Serve with french fries for brushing 6 cheese slices Sesame seeds optional Mayonnaise tomato ketchup Stir the yeast into the warm 35 C water with a fork until it dissolves Allow to rest for 1 minute Put the salt flour sugar butter egg and yeast liquid in the main bowl fitted with the dough blade Process for 30 seconds Transfer the dough to a floured mixing bowl using the spatula Cover with cling film or a damp cloth Leave to rest for 30 minutes 5 Knock the dough down by giving it a few gentle punches Turn out onto a floured worktop g 5 Divide into 6 equal pieces using a sharp knife V Shape the dough into smooth topped buns so that they have a uniform appearance after baking Take a shelf out of the oven and line it with baking parchment Arrange the buns on top cover with a damp cloth and prove for 30 minutes B Preheat your ove
70. s 4 Preheat your oven to 180 C gas mark 4 5 Peel and halve the garlic cloves Rub the inside of a gratin dish with them Butter the dish Arrange a layer of sliced potato on the bottom add some grated cheese salt and pepper and a little cream Repeat these steps until all the ingredients have been used up ending with the cheese 6 Stir the ground nutmeg into the milk and pour over the potatoes 7 Bake in the oven The potatoes are cooked when they are easy to pierce with a knife 8 Serve immediately Hake and vegetable julienne parcels S88 SERVES 2 4 6 6 8 8 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 30 min 30 min 35 min 35 min BAKING 25 min 25 min 25 min 25 min EQUIPMENT Kitchen string baking parchment Hake fillets 2 4 6 8 Carrots 2 3 5 6 Trips 8B Red peppers 2 3 4 Lemon 1 1 1 Olive oil salt amp pepper 1 Wash the vegetables Peel the courgettes carrots and turnips 2 Grate the courgettes carrots and turnips separately in the midi bowl fitted with the julienne disc or failing that the 4 mm grater disc stacking them horizontally in the feed tube Replace the julienne grater disc with the 2 mm slicing disc Slice the peppers and lemon Set the lemon aside Fry the vegetables with a dash of olive oil for 5 minutes Season Take a separate sheet of baking parchment for each fillet Place a small mound of vegetables in the middle of each one and lay the fish o
71. tables on your discs This is entirely normal and ensures a flawless end resvlt The accessories you find in the box will vary depending on the model CITRUS PRESS with a lever arm and 2 JUICER AND SMOOTHIEfflix cones yielding juice m no pips and just ideal for making juices cocktails the right amount of pulp smoothies nectars and coulis DOUGH BOWL KIT perfect for MASH amp PUREE KIT for totally natural hassle free baking bread brioche vegetable pur es and fruit compotes cakes The dough is kneaded proved and baked all in the same bowl eco DICING KIT as well as dicing fruit and CREATIVE DISC KIT 3 novel discs for 3 vegetables you can also cut them into creative cuts fluted julienne and extra sticks or french fries wide julienne OPTIONAL DISCS 6 mm 6 mm Parmesan Exod o gt Wide e Fluted 9 Julienne grater slicer julienne julienne Slot the citrus press basket onto the bowl Select the right cone for the size of your and turn it anticlockwise until it locks into citrus fruit The larger cone should always position be clipped onto the smaller one c mae a Slide the cone onto the motor shaft Position the halved fruit on iie cone Position the lever arm opposite the pressing down gently locking system and clip the tab to the base of the basket Lower the lever arm switch your processor Switch your appliance off before on and apply gentle pressure to the arm raisin
72. teel scrubbers Redcurrant e e e Watercress e e e e Detergents read the manufacturer s Strawberry instructions to check their compatibility with plastic items Never leave parts to soak Dry them straight after washing Make sure you dry the stainless steel parts thoroughly to avoid oxidizing stains Mineral salts THE BENEFITS OF VITAMINS AND MINERALS These are purely aesthetic and do not affect the quality of the blades discs or bowls Some foodstuffs such as carrots tend to stain plastic Rubbing with a piece of kitchen paper and a little vegetable oil will remove most of this staining Insert a spoon handle into the dough blade hub to push the cap off from the inside The Compact model s dough blade does not have a cap Sodium celeriac fennel spinach beetroot turnip parsley etc For each mineral salt we have classified the fresh fruit and vegetables in descending order according to their average content per 100 g net NB dried fruit dried apricots etc are also a good source of mineral salts especially magnesium phosphorous and potassium Warning always handle the blades and discs with caution as they are extremely sharp Never immerse the motor unit in water Hints amp SIMPLE e AUTO button the 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 Place soft f
73. the freezer for 10 minutes beforehand IF you can track it down add some powdered stabilizer e g Whip He to the cream as this will keep it stiff for several hours in the fridge Keep a close eye on the cream while it is being whipped to avoid over processing and it turning into butter CITRUS PRESS e There are 2 cones a small one for lemons and limes and a large one for oranges and grapefruit the small cone is stored inside the large cone GOLDEN RULES To get the very best out of our recipes follow these few simple golden rules M A ANSAT AD Choose good quality fresh ingredients The fresher your fruit and vegetables the more vitamins they will contain Signs of freshness include smooth skin green leaves and no bruising Always use fresh meat and fish Pay attention to the type of flour indicated in the recipe The choice of flour is very important not least because the amount of water you need depends on which type you are using Wholemeal flour for instance contains more bran which absorbs more ds f water Plain flour a very fine white all purpose flour that is best for making cakes pastries sauces and pancake batters Self raising flour has low gluten content or wholemeal flour with a raising agent mixed in usually baking powder It s used in baking and cake making Strong white flour has a higher gluten content and is therefore ideal for making bread and brioche It is better
74. the frying pan to form small pancakes Cook for 1 minute on each side Chef s tip delicious with game and poultry VEGETABLES Potato r sti U 8 SERVES 2 4 6 6 8 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20 min 25 min 30 min BAKING 30 min 30 min 30 min 30 min Potatoes 600g 1kg 1 5kg 2kg Butter 25g 40g 60g 80g Parsley sprigs 4 6 8 12 Peel rinse and dry the potatoes Peel the garlic cut in half lengthways and remove the central shoot Wash and dry the parsley Put the garlic and parsley in the mini bowl and pulse 4 times Grate the potatoes in the midi bowl with the 2 mm grater disc Transfer the grated potatoes to a mixing bowl with the garlic and parsley mixture Combine thoroughly and season You can either cook one large patty or divide the mixture into small balls and flatten them to make individual patties Heat the oil and butter in a frying pan Transfer the r sti s to the pan and cook over a moderate heat for 15 minutes When the underside is golden brown turn the r sti s over 7 Cook for a further 15 minutes 1 2 3 4 Oo O Chef s tip delicious with roast chicken or rib of beef VEGETABLES Celeriac pur e SERVES 2 4 6 68 8 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 10min 10min 15min 15min BAKING 20min 20min 25min 25min Celeriac 500g 1kg 1 5kg 2kg Thick cr me fra che 65g 125g 190g 250g Olive oil 1 tbsp 2 tbsp 3 tbsp 4 tbsp Salt
75. thin trickle and increasing the flow as the mixture starts to thicken 3 Add the seasoning switch the processor back on and gradually add the rest of the oil as before If you are using vinegar add it at the very end Chef s tip make sure all the ingredients are at room temperature before you begin For a lighter mayonnaise use whole eggs A oli sauce Preparation 1O min Ingredients for 1 bowl of mayonnaise 3 garlic cloves 1 bowl 1 Peel the garlic cloves Halve them lengthwise and discard the central shoots 2 Blend the garlic for 20 seconds in the mini bowl 3 Make the mayonnaise in the same bowl on top of the garlic paste according to the recipe on p 28 Chef s tip makes a tasty dipping sauce for veggie sticks or meat fondue Pesto Preparation 10 min eu 50g pine nuts 1 garlic clove 50g freshly grated parmesan cheese 1 bunch fresh basil 100ml olive oil Fleur de sel sea salt flakes amp pepper 1 bowl 1 Wash the basil strip the leaves from the stalks and carefully pat dry Peel the garlic clove halve it lengthwise and discard the central shoot 2 Put all the ingredients except the oil in the mini bowl 3 Pulse 10 times or until the mixture is smooth 4 Switch to continuous mode and trickle the olive oil in via the opening in the lid Chef s tip delicious served with fresh pasta B arnaise sauce Preparation 10 min Cooking 10 min 100g butter 50ml cider vinegar 2 e
76. this crumb mixture over the base of the tart tin 3 Zest the limes and juice two of them 4 Whip the mascarpone single cream icing sugar and lime zest and juice in the bowl with the whisk 5 Using the spatula spread this mixture on top of the crumb base 6 Chill for at least 2 hours Chef s tip this cheesecake is delicious even without the coulis To make the raspberry coulis 1 Wash the raspberries 2 Put the raspberries and sugar in the main bowl with the metal blade 3 Add a few drops of lemon juice Blend for 1 minute 4 Taste the coulis and add a little sugar if necessary 5 Pass the coulis through a sieve to remove the pips 6 Store in the fridge Chef s tips for a red berry coulis replace half the raspberries with strawberries The coulis will be even better if you use the SmoothieMlix accessory Apple and kiwi crumble Preparation 20 min Baking 30 min SAGAT 100 g plain flour 100 g butter 80 g caster sugar 4 apples 3 kiwi fruit 1 level tbsp vanilla sugar 1 tsp ground cinnamon p Preheat your oven to 180 C gas mark 4 2 Wash and peel the apples and kiwi fruit Slice all the apples and half the kiwi fruit in the Midi bowl fitted with the 2 mm slicing disc Arrange the fruit slices in a buttered dish 3 Blend the remaining kiwi fruit in the mini bowl 4 Cover the sliced fruit with the kiwi coulis 5 Put the butter sugar vanilla sugar cinnamon and flour in the main bo
77. to use caster sugar rather than granulated sugar which has coarser crystals Icing sugar is very fine and is commonly used for cake decoration Always use butter never margarine or a low fat spread Yeast comes in two forms fresh or dried In our recipes we have chosen to use fresh yeast which you can get from your local baker as well as from specialist shops or the bakery section of your nearest supermarket If you use dried yeast remember to use half the amount indicated for fresh yeast For the very best results always dissolve the yeast in a liquid heated to 35 C Yeast is a living organism and if the liquid is any hotter it will kill it Salt regulates the rising action of the yeast and reinforces the structure of the gluten It is best to use pasteurised whole milk Double cream has a minimum fat content of 48 35 for whipping cream compared with 15 for single cream and even less for lite versions It not only tastes better but holds air bubbles better when whipped GOLDEN RULES Eggs are sold in four different sizes with medium eggs weighing 53 63 g For recipes where the egg whites are to be beaten bring them up to room temperature first Eggs must be fresh if they are to be eaten raw in mousses etc If you are using them for home baking e g meringues macaroons it is a good idea to separate them 2 3 days beforehand storing the yolks and whites in separate airtight containers in the fridge F
78. tted with the metal blade and the Blenderfflix Gradually add the cooking liquid via the feed tube Allow to cool 5 Juice the oranges using the citrus press and add the juice to the cold carrot soup Add the honey and ground cumin Stir in well with the spatula 6 Allow to chill for at least 3 hours in the fridge DP C N Chef s tip for a milder taste add a little cr me fraiche Pa Chilled pepper eee e and mascarpone soup SERVES 2 4 6 6 8 8 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20min 20min 30min 30min RESTING 3 hr 3 hr 3 hr 3 hr COOKING 30 min 30min 35min 35 min Red peppers deseeded 2 3 4 6 Potatoes V 1 2 2 Garlic cloves V 2 2 Onions V V 1 Bouquet garni V 1 1 Mascarpone 50g 100g 150g 200g Water 400ml 600ml 800ml ll Olive oil 2 tbsp 3 tbsp 5 tbsp 6 tbsp Pinches ground ginger 2 3 4 Cayenne pepper mild chilli powder amp salt 1 Peel the potatoes onions and peppers 2 Slice the peppers in the midi bowl using the 4 mm slicing disc then the potatoes and finally the onion Set aside 3 In a thick bottomed pan gently fry the onion in a little olive oil over a low heat for 2 minutes 4 Add the peppers and garlic and cook for 10 minutes stirring regularly 5 Pour in the water and season with salt Add the potatoes ginger and bouquet garni Simmer gently for the amount of time indicated in the table 6 Discard the bouquet gami Blend the vegetables with the mascarpone and olive oil
79. tween the glasses and sprinkle with cocoa powder 4 Drink immediately COCKTAILS Mango lassi Preparation 5 min 150 ml water 1 mango 1 pot creamy yoghurt 1 tsp honey 1 tbsp lemon juice Serves 2 l Peel the mango and cut the flesh into large pieces 2 Put all the ingredients in the main bowl with the metal blade and the Blenderfflix 3 Blend for 30 seconds 4 Drink immediately Chef s tip chop a few mint leaves in the mini bowl and sprinkle on top of the lassi for extra favour Strawberry raspberry and melon cocktail QST Preparation 10 min 100 g strawberries 100 g raspberries V melon Serves 2 1 Wash the raspberries and strawberries 2 Halve the melon discard the pips and scoop out the flesh 3 Put all the fruit in the main bowl with the metal blade and the BlenderMix and blend for 20 seconds 4 Drink immediately Chef s tip for extra zing sprinkle with chopped mint COCKTAILS B Bain marie This gentle cooking technigue can be used either on the hob e g for making sauces or melting butter or chocolate or in the oven e g for baking puddings or custard It involves placing a heatproof container with the food you want to cook inside a larger one partly filled with water kept at simmering point Blind baking A pastry case is baked before adding a moist filling in order to prevent the base from becoming soggy C Caul fat A lacy fatty membrane that surrou
80. until the meat is chopped but not hashed Add the olive oil onion Peel and quarter the garlic and onions removing the garlic s bitter central shoot herbs and spices Season with salt and pepper Pulse twice Wash and dry the parsley Transfer to the main bowl with the metal blade Pulse Shape the mixture into small meatballs with your hands Thread them onto skewers 3 4 times about four to each one Cook them under the oven grill on your barbecue or in 5 Cut the meat into large pieces and add to the main bowl Process for 20 seconds a large nonstick frying pan Squeeze the bread out and add to the bowl together with a litle of the tomato 5 The meatballs should take about 10 minutes to cook but keep a close eye on flesh the paprika and the salt and pepper them 6 Pulse 4 5 times to achieve an even texture Check the seasoning 7 Fill the tomatoes with the meat stuffing Put their hats back on Arrange in an oven dish and sprinkle with olive oil 8 Bake for the time indicated in the table ef s tip serve with mashed or steamed potatoes or bulgur wheat delicious served with rice or bulgur wheat Rump steak or sirloin steak 500g 700g 1kg 1 4kg Shallots 2 3 4 Red onions 2 2 4 4 Capers 3 tbsp 4 tbsp 6 tbsp 8 tbsp Bunches of chives 1 2 Bunches of flat leaved parsley 1v 2 Salt amp pepper Wash the parsley and pot it dry with kitchen paper Put it in the main bowl with the metal blade and pulse a
81. wl Slot the Process in continuous mode for 1 4 BlenderMix in the bowl Turn the lid until minutes it locks into position The BlenderMix attachment should only be used with the metal blade The metal blade is extremely sharp Always hold it by the central hub When emptying the bowl either remove the metal blade first or hold it in place by placing a finger on the central hub DOUGH BLADE MIXES S and KNEADS leavened dough for MIXES and KNEADS unleavened dough bread brioche etc for shortcrust pastry rich shortcrust pastry etc Depending on the quantity it usually takes less than a minute to knead a batch of dough To avoid being engulfed in clouds of flour put all the ingredients in the bowl before you switch your appliance on Fit the dough blade on the motor shaft Place all the ingredients in the bowl Put It needs to be at the bottom of the bowl the lid on and turn anticlockwise until it locks into position Press AUTO The dough blade can also be used to stir Switch off as soon as the dough formsa chocolate chips dried fruit etc into the ball or the mixture is sufficiently kneaded dough without chopping them Simply pulse 2 or 3 times Never exceed the quantities recommended on p 7 Check out our useful hints and tips on p 23 Use the spatula to scrape any remaining flour off the bowl walls Your bowl must be clean and dry To allow enough air in remove the graduated pusher beforeh
82. wl with the metal blade Pulse 3 4 times 6 Cover the fruit with an even layer of crumble 7 Bake for 30 minutes 8 Serve hot Chef s tips for an even more luscious recipe add chocolate chips to the crumble Delicious with liquid cr me fra che or vanilla ice cream 550 g stoned prunes 275 g caster sugar Granulated sugar to coat Put the prunes and caster sugar in the main bowl with the metal blade Blend for 40 seconds or until reduced to a smooth paste Cook in a bain marie stirring from time to time until the mixture starts to thicken and comes away from the sides of the bowl approx 1 hr Spread the prune mixture in a 2 cm thick layer on a tray lined with baking parchment 5 Allow to cool then cover with a clean tea towel Leave to dry for 2 3 days in a dry place Cut the paste into small cubes Roll in the granulated sugar Remove the excess sugar Store in an airtight tin h if you have a sweet tooth you can easily double the amounts The preparation times will remain unchanged 350 g watermelon 250 ml apple juice 2 bananas 2 tbsp honey Cut the watermelon flesh into pieces Slice the bananas Blend all the ingredients in the main bowl fitted with the metal blade and the BlenderMix for 1 minute 3 Drink chilled NL ba A ELAM IU 30 ml mint syrup 4 oranges 2 scoops lime sorbet Juice the oranges in the main bowl fitted with the citrus press Replace the citrus p
83. y I U Preparation 15 min Resting 1hr30 min Baking 30 min Eguipment 1 loaf tin 1 loaf 8 350g strong white bread flour 275ml hand hot milk 30g butter 10g caster sugar 10g fresh yeast 5g salt Stir the yeast into the warm milk approx 35 C with a fork until it dissolves Leave to rest for 1 minute Put the flour sugar butter salt and yeast liquid in the main bowl fitted with the dough blade Process for 1 minute With floured hands transfer the dough to a large floured mixing bowl Cover with cling film or a damp cloth and leave to rise for 1 hour Shape the dough into a fat sausage shape V transfer to a buttered loaf tin and cover with a large bowl or cling film 99 5 Preheat your oven to 180 C gas mark 4 6 7 Allow the dough to prove for 30 minutes at room temperature Bake for 30 minutes If the top starts to go brown cover it with a piece of aluminium foil Allow to cool slightly before turning out 250g strong white bread flour 100g pitted olives 150ml hand hot water 10ml olive oil 50ml olive oil Thyme 6g fresh yeast 5g salt Stir the yeast into the warm water approx 35 C with a fork until it dissolves Leave to rest for 1 minute 2 Place the flour salt oil and yeast liquid in the main bowl fitted with the dough blade Process for 1 minute or until a soft dough has formed With floured hands transfer the dough to an oiled dish Cove
84. y in the centre 8 Serve chilled DESSERTS Pavlova m Preparation 20 min Baking 2 2 hr Equipment piping bag optional Whipped cream 300 ml whipping cream 1 level tbsp vanilla flavoured sugar French meringue 125 g caster sugar 125 g icing sugar 100 g strawberries 100 g raspberries 5 egg whites Mint leaves Serves 6 8 To make the French meringue l Separate the eggs 2 Beat the egg whites for 5 minutes in the main bowl fitted with the whisk remembering to remove the pusher first 3 When the egg whites are stiff gradually add the two sugars via the feed tube or opening Continue whisking for 1 minute The whites should be firm 4 Line a baking tray with baking parchment and pipe or spoon small circles of meringue about 8 cm across onto it 5 Bake in a very cool oven 60 C for 2 2 hours To make the whipped cream 1 Chill the bowl and ingredients in the fridge for 1 hour beforehand 2 Pour the cream into the bowl equipped with the whisk 3 Switch your food processor on remembering to remove the pusher 4 Whisk for 8 10 minutes keeping a careful eye on the cream to make sure it does not turn into butter When the cream starts to thicken add the vanilla sugar 5 Just before serving coat the meringues in whipped cream Add the fruit and mint leaves Chef s tips You can use other sorts of fruit peaches apples grapes etc A raspberry coulis recipe p 116 makes an especially d

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