Magimix Blender
Contents
1. ooonooonoonnoonnronnrnnn nn 54 A GORE NIE o Ncc on soon ono rare 54 Flavoured salts 8 sugars volle ra ET ENIRO RI IR DR 56 Mediterranean salt ooocococcocccocccoccconoconnoonanonoronanonncnnncnnnonos 56 Ur east scans ono 56 JT re A 57 Gomasio sesame salf u une 57 Sugar f r een 58 Energy boosting Sugai taa 58 Parma Violet AAA A 58 Topical re o ER noir oa nan se 58 Spice mixes Barbecue spice mix ooooooconcnonocononononnonononanocononnonnoninonenoninos 37 Five spice powder essent 59 Tandoori spice Mix NETTO 60 Homemade curry paste 60 Minted mango chutney coooccococococococonononononononoronanononnnarnnonnns 61 Chilli and tomato chutney oooooccocooncccncnononononanonanonononas 61 N Q AS D tj O E x 175 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 Ref 505 751 06 20132. lt Blade assembly y holder Blender jug Mill Attachment lt Motor unit Certain models only TABLEAU DE COMMANDE Manual mode Pre programmed settings manual control speed cycles tailored to each task with Fast Slow Sa X SE d Smoothie Soups Desserts 0 OFF turn the selector to O to switch your appliance off When the selector is at O nothing will happen even if you press ON g Crushed ice automatic pulse feature for crushing ice cubes no need to add liquid ul Drinks for mixing or blending liquid preparations such as milkshakes smoothies and cocktails wl Soups for smooth hot or cold soups se Frozen desserts for Kal and pur eing denser or more compact foodstuffs Ideal for making frozen desserts such as Italian ice cream Use the safe stir spatula for more efficient mixing Add liquid if necessary NOTE The pre programmed functions will automatically stop once the function is complete Indicator light on appliance is switched on and ready to be used Flashing indicator light appliance in safety mode Blending jug is missing or incorrectly positioned adjust the jug to the correct position Appliance overloaded switch your appliance off turn selector to 0 and either add some liquid or reduce the amount being blended before you switch it on again STOP stops your appliance running ON
3. switches your appliance on PULSE runs at maximum speed The machine automatically switches itself off as soon as you release this button giving you complete control of the task from start to finish You can also press this button at the end of a task to emulsify the ingredients NOTE When pulsing large quantities we recommend setting the blender at a low speed and enhancing the blend using the pulse button from a low speed to emulsify ingredients ASSEMBLINC YOUR BLENDER Carefully wash all the parts except for the motor unit before using your blender for the first time Position the seal on the rim of Reverse the blender jug Place the the 4 blade assembly If it is not blade assembly on the jug fitted properly it may not be fully watertight Screw the holder tightly onto the Position the jug on the motor unit blender jug with the handle either to the left or right Always pour liquids into the blender Never fill the jug beyond the maximum jug before adding solid ingredients capacity see Blending capacities p 9 USING YOUR BLENDER Position the lid and press it down Select a speed or setting and press ON firmly Insert the measuring cap The indicator light will come on Connect your blender to the mains supply Press Stop to halt the blender Turn down or to facilitate the blending of the selector to O to switch it off thick mixtures Neve
4. blender jug Turn the selector to the amp setting and blend for about 1 minute pushing the mixture down with the spatula Serve immediately Be more creative customise your ice cream with biscuits sweels or fresh fruit Chocolate and banana frapp Preparation 5 min Serves 2 4 scoops chocolate ice cream 1 banana 1 tbsp milk 1 tbsp maple syrup Coffee frapp Preparation 5 min Serves 2 40 ml strong espresso coffee 2 tbsp cane syrup 4 scoops coffee ice cream 100 ml single cream Place the milk maple syrup banana peeled and cut into pieces and ice cream in the blender jug Turn the selector to the amp setting and blend for 1 minute or until the mixture is smooth and creamy Use the spatula if necessary Put the single cream in the freezer for 15 minutes Meanwhile brew your cup of espresso coffee and allow it to cool Place the cold coffee cane syrup cream and ice cream in the blender jug Turn the selector to the amp setting and process for 30 40 seconds Belle H l ne pear frapp Preparation 5 min Serves 2 A pears in syrup 4 scoops vanilla ice cream 2 tbsp chocolate sauce FROZEN DESSERTS Place the pears ice cream and chocolate sauce in the blender jug Turn the selector to the amp setting and process for approximately 30 seconds For an even creamier consistency turn the selector to 3 and blend for a few extra seconds Apricot frozen yoghur
5. g superfine flour 1 pinch salt Preheat your oven to 180 C gas mark 4 Melt the butter over a low heat and set aside Place the eggs in the blender jug with the caster sugar and vanilla sugar turn the selector to 3 and blend for 30 seconds Add the milk cream and melted butter followed by the ground almonds flour and a pinch of salt Turn the selector to 1 and blend for 30 seconds Generously butter a sandwich tin Arrange the cherries so that they cover the base of the tin and pour the mixture on top Bake for 40 45 minutes Serve slightly warm or cold You can replace the fresh cherries with bottled griotto cherries Far Breton prune cake Preparation 10 min Cooking 40 min Serves 4 6 750 ml milk A eggs 120 g sugar 125 g superfine flour 1 pinch salt 250 g prunes 10 g butter OTHER PREPARATIONS Preheat your oven to 200 C gas mark 6 Put the milk eggs sugar flour and salt in your blender jug Turn the selector to 3 and blend for 30 seconds Butter an oven dish arrange the prunes on the base and pour the batter on top Bake for 10 minutes at 200 C then turn the oven down to 180 C gas mark 4 and bake for a further 30 35 minutes For a more intense flavour you can soak the prunes In mature rum beforehand Mill attachement preparations Tapenade Preparation 5 min Serves 4 160 g stoned black olives 1 anchovy in olive oil 1 tsp mustard V lemon 70 g yogh
6. pepper 100 ml balsamic vinegar Dry roast the coriander seeds cloves chilli pepper and cinnamon stick in a thick bottomed stainless steel frying pan over a moderate heat Stir continuously for 2 3 minutes Transfer to the mill bowl turn the selector to 4 and grind for 10 seconds Set aside Wash the tomatoes and cut into pieces Peel and coarsely chop the onion and garlic Put the tomatoes onion and garlic in the mill bowl and press the pulse button 2 or 3 times Gently fry this mixture in a little oil over a low heat Add the balsamic vinegar salt and spices stirring continuously As soon as the mixture comes to the boil add the honey and ginger Cook for a further 5 minutes stirring continuously Serve cold FLAVOURED SALTS amp SUGARS Index of rec On NA v OF Soups ee 14 Cream of chicory soup rra 14 Red lentil and coconut milk soup sessessssss 15 Cream of celeriac and blue cheese soup 15 Minica ped SOUD nennen 17 EI A Z Chilled olive SOUP ooooooocoooconnnononocononononoconarncnonanonoos 18 Cream of beetroot UP arabic 18 Drinks Strawberry WOOK O IR 20 hu Y 20 Pra oi s o ee PREISE 20 Lychee cocktail sse 21 Frozen lime sese 21 Lemon G go 1110 NN noo TOT 21 Cucumber and radish smoothie ooooonocnnoconononoconanonanonass 22
7. the blender jug starting with the yoghurt Turn the selector to the setting and blend continuously for 30 seconds Add the pears syrup according to desired consistency Serve chilled immediately Quick raspberry ice cream Preparation 5 min Serves 4 Place the ingredients in the blender jug in the order in AC m l milk which they are listed turn the selector to the setting and 1 egg white blend for 1 minute using the spatula to push the mixture 2 tbsp cane syrup down Stop blending as soon as the texture is smooth 250 g frozen raspberries and uniform For an even creamier consistency turn the selector to 3 just before the end Blueberry ice cream Preparation 5 min Serves 4 Place the ingredients in the blender jug in the order in 200 ml reduced fat single Which they are listed turn the selector to the amp setting ram and blend for about 1 minute using the spatula to push 1 egg white the mixture down Stop blending as soon as the texture is 40 g caster sugar smooth and uniform For an even creamier consistency 250 g frozen blueberries turn the selector to 3 just before the end Mango and ginger cake ice cream Preparation 5 min Serves 4 Allow the mango pieces to thaw just enough to cut them 125 g yoghurt in half widthwise 300 g frozen mango Place the yoghurt in the blender jug followed by the pieces gingerbread cut into quarters and the mango 1 slice ginger cake die Turn the selector to the a
8. up to 4 and blend for a further 20 seconds Allow the batter to rest for an hour for a better end result For lighter pancakes replace a quarter of the milk with beer or water and for creamier pancakes replace some of the milk with cream To make Breton galettes replace the wheat flour with buckwheat flour Pear and chocolate yoghurt pot cake Preparation 15 min Cooking 25 min Serves 6 8 100 g chocolate chips 4 pear halves in syrup 3 eggs 125 g yoghurt 125 g vegetable oil 375 g flour 250 g caster sugar 2 tsp baking powder butter OTHER PREPARATIONS Preheat your oven to 180 C gas mark 4 Pour the eggs yoghurt oil and sugar into the blender jug Turn the selector to 3 and blend for 20 seconds Add the flour and baking powder turn the selector down to 1 and blend for 20 seconds If necessary use the spatula to push the mixture down Cut the pear halves into pieces and add to the mixture along with the chocolate chips turn the selector down to 0 5 and mix for 5 10 seconds Butter 6 8 individual ramekins Divide the mixture between the ramekins filling each one 34 full the mixture will rise in the oven Bake for about 20 25 minutes You can replace the chocolate chips with dark cooking chocolate chopped in the blender Cream caramel Preparation 10 min Cooking 60 min Serves 6 Preheat your oven to 180 C gas mark 4 700 ml milk Break the eggs into the blender jug and ad
9. Le Blender Instructions for Use Safety instructions 2 LESE NOM ware ern A Assembling your blender 6 Assembling the mill 8 Blending capacities 9 Cleaning eee 10 Tips amp Tricks 1 Recipes ol M 13 Drinks S 19 Frozen desserts oooooccooccccoocccconncononnss 31 Other preparations 37 Mill Attachment recipes 47 Index of recipes 62 N afam qp re Jk un U A IMPORTANT SAFEGUARDS When using an electrical appliance basic safety precautions should always be followed including the following e Read all instructions thoroughly To protect against electrical shock never immerse the motor unit in water or put it in the dishwasher e This appliance can be used by children aged from 8 years and above persons with reduced physical sensory or mental capabilities or lack of experience and knowledge Providing 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 carried out by children without supervision e Do not operate any appliance with a damaged cord or plug or after the appliance has malfunctioned or has been dropped or damaged in any way or i
10. Orange smoothie oooococccoccoccoonnonnnonononnnonanonanonanonanoninoninonos 22 Tropical smoothie oooocooncocncocnnocanonanonnonononinonnonancnanonanono 22 Strawberry raspberry and melon smoothie 24 BGC d fe NRI A 24 Red berry and yoghurt milkshake 24 Strawberry milkshake cistitis 26 Banana and soya Mikshake u una 26 Mango and coconut milkshake esses 26 GS Sl occus EINE EE E NUN ERIS UIN M BUE 28 Peach and rose AAA 28 Caramel Trappueaine casio tiat ie tia RES REY e o 29 Iced espresso ooooconcconcnonononononononononocnnonononnnnnononononnnonnoninonnnos 29 Fuchsia pink ooooooooocococococonononoconononoconnconnconnnonnnonnnononanonnnos 30 Peach iced tea BRE 30 Autumn mellowness eese 30 Frozen desserts Quick raspberry ice cream ooocooocccnoccnoonnoonnnonnnonnnonnoninonanonos 32 Blueberry ice erectis oie een 32 Mango and gingerbread ice cream sess 32 Fer Lechner 33 Children s frozen treats dd Frozen peach delight oooooooocoonncononononononoconononananonos 33 Gi skr Cre go OMNI a ar iei 34 Cherry and almond frapp oooocoooncccoconononcconncnnccnnoninonanons 34 Peanut butter and chocolate chip ice cream 34 Chocolate and banana frapp ooooocooccoccononoconcccnncnnocnnonnnonos 36 do s oo BRENNEN ETT 36 B
11. antly Do not overcook the seeds are ready when you can crush one between your fingers The seeds will take on a paler colour than usual Turn the selector to 3 and coarsely grind the seeds and salt using the mill bowl for about 5 seconds Avoid reducing the mixture to a paste This Japanese mix will add flavour to a wide range of dishes especially salads and vegetables and reduce your salt intake A few flavoured sugar recipes Grind all the spices using the mill attachment for 40 seconds with the selector turned to 4 Open and add 200 g sugar Close and shake to mix It s ready Sugar for iced tea 1 stick cinnamon 1 tsp ginger 2 cardamon pods 1 clove Energy boosting sugar 1 tbsp dried goji berries 1 tbsp dried hibiscus flowers 1 tbsp lime zest Ya tsp ground ginger Parma Violet Sugar AO g Parma Violet 100 g caster sugar Place the candies and the sugar in the mill bowl Use the pulse mode 4 times and then for 10 seconds at speed 4 until they are reduced to a powder You can replace the violet candies by other candies mint strawberry orange The mill bowl should not be used to mill soft sweets Tropical sugar 50 g mixed dried fruit pineapple papaya coconut crisps 100 g caster sugar Place all the ingredients in the mill bowl Pulse 4 or 5 times FLAVOURED SALTS amp SUGARS Barbecue spice mix 1 tbsp coriander seeds 1 tbsp black peppercorns 1 tsp mustard seeds 1 tsp cumin se
12. auce vierge Preparation 5 min Serves 4 1 beef tomato 1 small spring onion 150 ml olive oil 1 tbsp lemon juice 1 handful fresh herbs chives parsley etc salt amp pepper Green chilli sauce Preparation 5 min Serves 4 4 green chilli peppers 1 4 onion 1 sprig fresh coriander 1 sprig parsley 2 tbsp lemon juice 2 tbsp olive oil 3 tsp vinegar 1 tsp sea salt Rinse the herbs and carefully pat them dry Chop roughly Wash and if necessary peel the tomato and cut into pieces Halve the onion Put all the ingredients in the mill bowl Turn the selector to 3 or 4 and blend for 20 seconds Ideal to accompany steamed fish Slice open the chilli peppers deseed and cut into 2 cm pieces Place all the ingredients in the mill bowl and close carefully Turn the selector to 1 and blend for 20 seconds This extremely hot South American sauce is an ideal accompaniment for fish meat and vegetables For something a little less fierce use sweet peppers instead Quick chocolate fondue Preparation 20 min Serves 4 125 g dark chocolate 200 ml single cream 10 g icing sugar Break the chocolate into small pieces and melt in a bain marie with the single cream Transfer this mixture to the mill bowl add the icing sugar and close carefully Turn the selector to 2 and blend for 1 minute Serve this sauce lukewarm with fresh fruit MILL ATTACHMENT PREPARATIONS Pur ed courgette and cherv
13. cooking liquid Add the cream 200 ml reduced fat single crumbled cheese and walnuts plus a little pepper i Turn the selector to the Y setting and liquidise for 1 minute aa If necessary use the spatula to facilitate the mixing For a a few walnuts thinner consistency add a little more cooking liquid freshly milled black pepper SOUPS Minted pea soup Preparation 15 min Cooking 10 min Resting time 2 hr Serves 6 500 g frozen peas 5 mint leaves 1 litre chicken stock 200 ml single cream 2 tsp sea salt salt amp pepper Gazpacho Cook the peas in the stock for about 10 minutes Set aside 34 of the stock and pour the peas and the rest of the stock into the blender jug Add the mint leaves cream salt and pepper Turn the selector to the z setting and liquidise for 1 minute Use the spatula if necessary You can add a little cooking liquid if you prefer a thinner consistency Allow to cool then chill for 2 hours in the refrigerator Preparation 15 min Resting time 3 hr Serves 4 2 thin slices bread A ripe tomatoes 1 cucumber 1 red pepper 2 small spring onions 1 garlic clove 8 fresh basil leaves 80 ml olive oil 2 tbsp balsamic vinegar 1 tsp ground Espelette pepper salt and freshly milled pepper 12 black olives optional Soak the bread in a little water for approximately 10 minutes Scald the tomatoes to make them easier to skin cut them into quarters and sq
14. d 70 g caster 5 eggs sugar the vanilla sugar and the milk Turn the selector to 1 140 g caster sugar and blend for 20 seconds 2 tsp vanilla sugar Heat the rest of the caster sugar in a frying pan over a high heat until it goes brown and turns into caramel You can add a little water to accelerate the process Pour the caramel into the bottom of a souffl dish then add the contents of the blender jug Cook in a bain marie for 50 minutes place the dish in the oven in a large tin containing hot water Allow the cream caramel to cool at room temperature then chill in the refrigerator for a few hours before serving Creamy chocolate mousse Preparation 10 min Cooking 5 min Resting time 3hr Serves 4 6 Break the chocolate into squares before placing it in the 200 g good quality dark blender jug Press the pulse button a few times to reduce it dl enia t to a coarse powder 1 whole egg Heat the milk and add it to the blender jug Turn the selector 250 ml milk to 3 and blend for 20 seconds to melt the chocolate Add the whole egg and blend for a further 10 seconds Divide between ramekins or verrines Allow to set in the refrigerator for at least 3 hours OTHER PREPARATIONS Cherry and almond clafoutis Preparation 15 min Cooking 45 min Serves 6 750 g pitted cherries 4 large eggs 150 g caster sugar 16 g vanilla sugar 50 g butter 200 ml milk 200 ml reduced fat cream 200 g ground almonds 30
15. e parts not forgetting the seals The blender jug and the mill bowl are both dishwasher safe TIPS amp TRICKS e Cut solid ingredients into pieces measuring roughly 2 cm before placing them in the blender jug e Crushed ice the E function reduces ice cubes to very fine powder if you prefer roughly crushed ice use a small amount of ice cubes 100 150g max and use the pulse button e To fold ingredients in without chopping them e g chocolate chips in a cake mixture add them at the very end and run your blender for 5 10 seconds at a very low speed 0 5 e Frozen fruit intended for smoothies or ice creams sometimes forms a solid block when it comes out of the freezer To avoid damaging your appliance break this block up into pieces measuring approximately 2 cm before placing them in the blender jug e When processing thick mixtures or solid ingredients always start off at a slow speed otherwise the food will stick to the sides and not come into contact with the blades If necessary add a small amount of liquid to facilitate mixing e You can rescue a sauce by using your blender to get rid of the lumps Blend for 15 seconds at speed 3 Mill attachment e Whole spices retain their aroma far longer than ground ones so it is best to grind a small amount each time e To make instant crumble crush some biscuits and divide the resulting crumble between glasses filled with fruit salad or ice cream e For icing sugar pour 200
16. eds 1 tsp curry powder 1 pili pili hot pepper 1 tsp dried thyme 2 tbsp sea salt Dry roast the peppercorns and the coriander mustard and cumin seeds in a thick bottomed stainless steel frying pan over a moderate heat Stir continuously for 2 3 minutes until the spices start to release their aroma Allow to cool Transfer the spices to the mill bowl and add all the remaining ingredients Turn the selector to 4 and process for approximately 10 seconds to achieve a powdery consistency Five spice powder 2 tbsp black peppercorns 3 star anise pods 2 tsp fennel seeds 2 cinnamon sticks 6 cloves Dry roast the peppercorns in a thick bottomed stainless steel frying pan over a moderate heat Stir continuously for 1 2 minutes then set aside Repeat the same operation for each spice separately Place the spices in the mill bowl turn the selector to 3 and grind for about 10 seconds to obtain a fine powder Transfer to a glass jar with a tightly fitting lid Can be stored for up to a month FLAVOURED SALTS amp SUGARS Tandoori spice mix 80 ml cumin seeds 80 ml coriander seeds 1 tsp whole cloves 1 tsp black peppercorns 2 cardamon pods 1 tbsp ground ginger 1 tbsp ground turmeric V2 cinnamon stick 1 tbsp salt 1 tbsp dried garlic 1 tbsp paprika pepper Dry roast the cumin seeds coriander seeds peppercorns cloves and cardamon pods in a thick bottomed frying pan over a moderate heat Stir continuously for 2 3 min
17. elector to 1 and liquidise for 30 seconds or until the pur e reaches a very smooth consistency 1 pinch of salt MILL ATTACHMENT PREPARATIONS Apple and pear dessert Preparation 5 min Cooking 15 min From 10 months Peel and core the fruit and cut into large pieces onwards Place in a pan with 3 tbsp water and the vanilla sugar 1 Golden Delicious apple and simmer for 15 minutes over a low heat Allow to cool l pear slightly 1 tsp vanilla sugar Transfer the fruit to the mill bowl close carefully Turn the selector to 3 and blend for 30 seconds Junior milkshake Preparation 5 min From 10 months Peel the banana and cut into large pieces onwards Wash and hull the strawberries and cut into halves or 100 ml formula milk quarters depending on their size Ya banana Place all the ingredients in the mill bowl close carefully 2 strawberries turn the selector to 3 and blend for 10 seconds Apricot yoghurt Preparation 5 min From 10 months Wash the apricot remove the stone and cut into quarters onwards Place the fruit in the mill bowl add the yoghurt and close 150 g plain full fat yoghurt carefully ripe apricot Turn the selector to 3 and blend for 30 seconds MILL ATTACHMENT PREPARATIONS Principle grind the spices speed 4 or pulse more or less finely according to your preference add the salt fine coarse or flakes or sugar and shake to mix If you want a finer texture you can blend a
18. elle H l ne pear frapp ooooooooococcocccoconoconnccanoncconncincrnnonnos 36 Apricot frozen yoghurt sss 38 Strawberry frozen yoghurt sssssssseees 38 Other preparations Variations on the theme of quiche lorraine 40 Tomato and mozzarella clafoutis ssessse 41 Egg and tuna bake oooocoocconccononononononanonanonanonononanonnoninos 41 Pancake batter 1 issestse ricino 42 Pear and chocolate yoghurt pot cake ssse 42 Cream caramel cccccccccsccssccssccssecseecssecssecssecssecsseesseesseeess 44 Creamy chocolate mousse 44 Cherry and almond dlafoutis sss 46 Far Brelon piune cake micras oot eds 46 Mill bowl preparations Dips amp sauces Tapenade A EE 48 Avocado salsa sse 48 A 48 Heart of palm hummus cooocoonocccononononoconnonanonnonnonnconocanonnns 49 realis 1 AA A 49 Herby SAUCE IRR RR nach 49 sia VI P n 50 Green chilli Sauce ant nu 50 Quick chocolate fondue oooooooonconnoonnonocononaccnncninnnnonos 50 Baby food Pur ed courgette and chervil ooooooonnocnncccccccoccnonccnnoso 02 Chicken with bulgar whealt ooocooococccoccconoconoconanonononacnonnns 52 Sole and Cairo A 52 Apple and pear dessert c cccccccsccssccsscesssesscesseesscesseesseens 54 Junior milkshake
19. erve chilled Tip you do not need to add ice cubes if you are using rozen raspberries Breakfast Preparation 5 min Serves 2 Place all the ingredients in the blender jug starting with 1 handful raspberries the orange juice 120 ml orange juice Turn the selector to the setting and liquidise for 30 Yz banana seconds tbsp honey The ideal way to start your day 125 g yoghurt 1 handful porridge oats Berry and yoghurt milkshake Preparation 5 min Serves 2 Place the milk in the blender jug first followed by the 125 g raspberries yoghurt then all the other ingredients Turn the selector to 125 g blueberries the 7 setting and liquidise for 30 seconds 125 g yoghurt 120 ml milk 2 tsp honey DRINKS n PE Strawberry milkshake Preparation 5 min Serves 4 350 g strawberries 750 ml milk 4 tbsp strawberry syrup 8 ice cubes Wash and hull the strawberries Place all the ingredients in the blender jug Turn the selector to the setting and liquidise for 30 seconds Banana and soya milkshake Preparation 5 min Serves 4 2 bananas 400 ml soya milk 3 tbsp ground almonds 3 tbsp maple syrup 2 tsp ground cinnamon 5 ice cubes Place the soya milk ground almonds maple syrup cinnamon and ice cubes in the blender jug Peel the bananas cut into pieces and add to the blender jug Turn the selector to the setting and blend continuously for 40 seconds Serve chilled immediatel
20. etting and process for 1 minute For a smoother taste you can add more coconut milk Just as delicious without alcohol Excessive drinking is dangerous to your health Alcohol should be consumed in moderation DRINKS Lychee cocktail Preparation 5 min Serves 2 100 ml lychee liqueur 10 lychees in syrup stoned 10 ce cubes fresh ginger 2 tbsp cr me de framboises raspberry liqueur Frozen lime Preparation 5 min Serves 2 AO ml grapefruit juice AO ml mint syrup 2 scoops lime sorbet Lemon granita Preparation 5 min Serves 2 100 ml water 1 large lemon 3 tbsp maple syrup 12 ice cubes Grate a tiny amount of fresh ginger and place with all the other ingredients in the blender jug Turn the selector to the setting and process for 30 seconds For an alcohol free version replace the lychee liqueur with lychee syrup Excessive drinking is dangerous to your health Alcohol should be consumed in moderation Place all the ingredients in the blender jug starting with the liquids turn the selector to the UJ setting and process for 30 seconds Grate about 1 tsp lemon zest and set aside Using a paring knife remove the lemon peel pith and membrane cut the flesh into quarters and remove the pips Pour the water into the blender jug first followed by the lemon quarters and zest then the maple syrup and ice cubes Turn the selector to the setting and process for 30 seconds then 10 seco
21. f it is not operating properly The blender must be repaired by the manufacturer its service agent or similarly qualified persons in order to avoid a hazard e Always unplug the appliance after use before fitting or removing parts and before cleaning e If the blades get stuck unplug the appliance before removing the ingredients that are blocking the blades e Check that the voltage rating of the appliance matches that of your electrical system e The appliance should always be connected to an earthed socket Do not let cord hang over the edge of the table or countertop or touch hot surfaces Do not put your fingers or any other object in the jug while the blender is in operation e Always operate blender with cover in place e When blending hot liquids remove measuring cup of cover and always start on slow speed or soups program e Care should be taken when handling the sharp cutting blades emptying the bowl and during cleaning e Switch off the appliance and disconnect from power supply before cleaning accessories or approaching parts that move in use Do not use outdoors IMPORTANT SAFEGUARDS e This appliance is intended solely for domestic use e The following usage is 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 breakfas
22. g caster sugar Process for one minute at speed 4 To achieve an even finer texture blend for a further minute e To make cake icing pour 200 g icing sugar and one egg white into the mill bowl Blend for 20 seconds at speed 1 HOW TO READ THE RECIPES tsp teaspoon tbsp tablespoon 1 ice cube 20g adjust the quantity indicated in the recipes according to the weight of your ice cubes Times are a guide only adjust them according to your taste For example blend for a shorter period of time if you prefer less frothy drinks Vegetable soup Preparation 5 min Cooking 5 min Serves 4 Peel the raw vegetables and cut into pieces 2 carrots In a saucepan gently heat the bacon and onion Add the 1 leek butter and the chopped vegetables and fry them gently for 1 pressed garlic clove 2 minutes poten Add water bring to the boil and cook for about 40 minutes 2 onion Babes butter Place all the ingredients in the blender jug select the idea bacon setting and liquidise for 1 minute pepper Tip Heat the soup into the saucepan before serving 1 litre water Cream of chicory soup Preparation 20 min Cooking 30 min Serves 6 Peel and slice the onion 500 g chicory heads Wash the chicory heads briefly under the tap discard any 1 large onion damaged leaves and cut out the bitter core with a small 25 g butter pointed knife Cut each head in half lengthwise 500 ml chicken stock Melt the butter in a fry
23. he liquid 1 5 L milk based drinks ingredients first 1 8 L hot soups Never begin by pulsing Use the spatula if necessary 300g frozen fruit a Frozen desserts in 2cm pieces or 4 scoops ice cream Add a little liquid and use the spatula to facilitate mixing The programmes were determined for the maximum quantities indicated You can stop the program before the end of the cycle if you make smaller quantities or if you want a thicker end result Mill Attachment ina Pumas oo As Geb og Babyfood O Xm 0 Sm ww 4 3 om ww 1 93 4 3 3 4 4 Dried 3 breakfast rusks 30g 200g caster sugar in 2cm cubes 80g in 2cm cubes CLEANING Auto clean Immediately after use Pour one litre of lukewarm water and a few drops of washing up liquid into your blender jug Close the lid carefully and run for 30 seconds at speed 3 Rinse thoroughly Total clean E Detach the blade assembly holder with the safe stir spatula Remove all pieces including the seal If necessary you can unscrew the top of the measuring cap Always check the safety locking pins If they do not move freely clean them with a damp sponge For the very best results we recommend washing the lid and the seals by hand Clean the base with a damp cloth Never immerse the motor unit in water Always unplug your appliance before cleaning it Remove all the detachabl
24. ide between two glasses and top with Chantilly cream 30 g caster sugar 2 tbsp liquid caramel Chantilly cream optional Iced espresso Preparation 5 min Serves 2 Brew two cups of espresso coffee and allow them to cool 8 ice cubes slightly 80 ml espresso coffee Place all the ingredients in the blender jug turn the selector 2 tbsp cane syrup to the 7 setting and blend for 30 seconds DRINKS Fuchsia pink Preparation 10 min Serves 6 400 g watermelon 6 large strawberries 1 lime 800 ml green tea 8 mint leaves 8 ice cubes Peach iced tea Preparation 10 min Serves 2 2 large peaches 200 ml Earl Grey tea 2 tbsp honey 6 ice cubes Brew the tea but do not allow it to infuse for too long Allow to cool Remove the watermelon rind and cut the flesh into pieces removing the seeds Rinse and hull the strawberries Juice the lime Place the tea the lime juice and the fruits in the blender jug followed by the ice cubes Turn the selector to the setting and liquidise for 30 seconds Brew 200 nl of weak Earl Grey tea and allow to cool Peel and stone the peaches Place in the blender jug the peaches tea honey and the ice cubes Turn the selector to the setting and liguidise for 30 seconds Autumn mellowness Preparation 5 min Serves 4 400 g pears in syrup Ya tsp ground cinnamon 1 tbsp maple syrup 200 g pouring yoghurt 10 ice cubes DRINKS Place all the ingredients in
25. il Preparation 5 min Cooking 15 min From 6 months Peel the courgette and cut into pieces Steam for 15 onwards minutes 1 small courgette Put the courgette cream chervil and salt in the mill bowl 80g yoghurt Close carefully 2 sprigs chervil Press the pulse button 3 or 4 times to achieve a smooth 1 pinch salt consistency ensure yoghurt is suitable for children Chicken with bulgar wheat Preparation 10 min Cooking 10 min From 10 months Cook the bulgar wheat with the spinach for 10 minutes in onwards boiling water Drain and allow to cool slightly 20 g chicken breast Cook the chicken in a frying pan transfer to the mill bowl 20 g bulgar wheat and close carefully Press the pulse button a few times and 50 g frozen spinach set aside tsp grated parmesan Place the bulgar wheat spinach parmesan and milk in the 3 tbsp formula milk mill bowl Turn the selector to 1 and blend for approximately 30 seconds to obtain a smooth texture Serve the minced chicken with the spinach pur e Sole and carrot Preparation 6 min Cooking 15 min From 10 months Peel and slice the carrot Cook the carrots in the vegetable onwards stock 30 g boneless sole fillet Add the sole and continue cooking for a further 3 minutes 150 g carrots Place all the ingredients in the mill bowl with 2 tbsp of the 1 tsp lemon juice cooking liquid Close carefully 1 small knob butter 400 ml vegetable stock using half stock cube Turn the s
26. ing pan add the onion and chicory 200 ml single cream put the lid on and cook gently for 10 minutes Season with 2 tsp caster sugar salt and pepper add the sugar and pinch of nutmeg aeg Pour in the chicken stock and simmer for a further 20 salt amp pepper minutes Transfer everything to the blender jug select the Y setting and liquidise for 1 minute Add the cream turn the selector to 2 and blend for a further 10 seconds Serve piping hot with a few gratings of nutmeg SOUPS Red lentil and coconut milk soup Preparation 10 min Cooking 20 min Serves 4 Rinse the lentils thoroughly 250 g red lentils Melt the butter in a large pan and gently cook the lentils 1 tsp cumin seeds and cumin seeds for 3 minutes 20 g butter Add the water and stock cubes and bring to the boil Cover 1 litre water and simmer over a medium heat for 15 minutes Add the 2 chicken stock cubes coconut milk and season with salt and pepper 250 ml coconut milk Pour the contents of the pan into the blender jug select the salt amp pepper Y setting and liquidise for 1 minute or until the soup has a thick creamy consistency Cream of celeriac and blue cheese soup Preparation 10 min Cooking 35 min Serves 4 Peel the celeriac and the potato Cut into large dice Ya celeriac root Cook them for 35 minutes in the chicken stock 1 large potato Transfer the vegetables to the blender jug along with 1 litre chicken stock approximately half the
27. ion 5 min Serves 4 200 g heart of palm 1 small spring onion V2 garlic clove 60 mg yoghurt 1 tsp lemon juice 5 tbsp olive oil ground Espelette pepper Creole dip Drain the heart of palm and cut into 2 cm pieces Peel the garlic discard the bitter shoot and crush Cut the onion into quarters Place all the ingredients in the mill bowl and close carefully Turn the selector to 0 5 or 1 and liquidise for approximately 20 seconds then gradually turn the speed up to 2 Stop blending when the hummus has a smooth and uniform texture Preparation 10 min Cooking 5 min Serves 4 I red pepper 50 ml coconut milk 100 g fromage frais 1 tbsp lime juice salt and ground chilli pepper Herby sauce Preparation 5 min Serves 4 125 g pouring yoghurt Ya tsp mustard 1 tbsp balsamic vinegar 1 handful fresh herbs chives chervil etc salt amp pepper Wash deseed and slice the pepper Steam for about 10 minutes Allow to cool and transfer to mill bowl Add the coconut milk a pinch of salt and a pinch of chilli pepper plus the fromage frais and the lime juice Turn the selector to 1 or 2 and blend for 30 seconds An original way of accompanying raw vegetables Wash the herbs and carefully pat them dry Chop roughly Put the yoghurt in the mill bowl together with the mustard and vinegar finishing off with the herbs Turn the selector to 2 and blend for 20 seconds MILL ATTACHMENT PREPARATIONS S
28. ll the ingredients together at the same time although they may not mix properly if the salt you are using is damp Freshly ground spices give off a wealth of aromas so you will only need to use very small amounts approximately 3 tablespoonfuls of spices for 200 g salt or sugar Keep your flavoured salis and sugars in glass jars or clay pots A few flavoured salt recipes Grind all the spices using the mill attachment for 40 seconds with the selector turned to 4 Open and add 200 g salt Close and shake to mix It s ready Spiced salt 2 tsp coriander seeds 1 tsp black peppercorns 1 tsp cumin seeds 2 star anise pods To flavour rice add a little spiced salt to the cooking liquid Mediterranean salt 6 bay leaves 2 tbsp pink peppercorns 2 tbsp dried thyme 2 tbsp green peppercorns Brings a touch of sunshine to fish and white meat Thai salt 1 tsp black peppercorns 1 tsp dried garlic 1 tsp chilli pepper 1 tsp ground ginger 1 tbsp coriander seeds 1 tsp dried basil 1 tsp dried lemon grass FLAVOURED SALTS amp SUGARS Indian salt 1 tsp coriander seeds 1 tsp dried garlic 1 tsp black peppercorns 1 tsp cumin seeds 1 tsp mustard seeds 1 tsp fennel seeds 1 tsp curry powder 1 tsp ground ginger Gomasio sesame salt Preparation 10 min Cooking 5 min 90 g sesame seeds 10 g coarse sea salt Dry roast the seeds with the salt in a frying pan over a moderate heat for a few minutes stirring const
29. mp setting and liquidise for 1 minute using the spatula to push the mixture down For a more indulgent version replace the yoghurt with 2 scoops of vanilla ice cream FROZEN DESSERTS Pear ice cream Preparation 5 min Serves 2 The day before pour the custard into an ice cube tray and 250 ml custard freeze for at least 24 hours When you are ready to make 230 g pears in syrup the ice cream place the pears in the blender jug followed drained by the custard cubes and cinnamon Turn the selector to 2 tsp ground cinnamon the setting and blend for 1 minute to achieve a smooth uniform consistency Children s frozen treats Preparation 5 min Serves 2 children Place the ingredients in the blender jug in the order in which 100 g fresh or tinned fruit they are listed Turn the selector to the setting and blend 200 g fruit flavoured for 1 minute or until the texture is smooth yoghurt 8 ice cubes Frozen peach delight Preparation 5 min Serves 4 Place all the ingredients in the blender jug starting with the 3 ripe peaches stoned peaches Turn the selector to the amp setting and blend for 20 2 tbsp honey seconds then turn the selector to 3 and blend for a further Des 10 seconds If the texture is too liquid you can make it firmer by adding a handful of ice cubes Turn the selector to 4 and blend again for a few seconds FROZEN DESSERTS Quick fruit sorbet Preparation 5 min Serves 4 1 fro
30. nds on speed 4 DRINKS Cucumber and radish smoothie Preparation 5 min Serves 2 Ya cucumber 10 pink radishes 250 g Greek yoghurt 2 tbsp fromage frais 5 mint leaves 5 ice cubes salt amp pepper Orange smoothie Preparation 5 min Serves 2 A ripe apricots Y2 banana 120 ml orange juice 10 ice cubes Tropical smoothie Preparation 5 min Serves 4 1 kiwi fruit Ya pineapple I ripe mango 120 nl orange juice 10 ice cubes DRINKS Peel the cucumber and cut into large pieces Wash and halve the radishes Place all the ingredients in the blender jug Turn the selector to the setting and liquidise for 40 seconds Serve immediately Wash the apricots and remove the stones Peel the banana and cut into pieces Place all the ingredients in the blender jug turn the selector to the setting and liquidise for 30 seconds Peel the fruit and cut into large pieces Place the orange juice ice cubes and fruit in the blender jug Turn the selector to the J setting and liquidise for 30 seconds Strawberry raspberry and melon smoothie Preparation 1O min Serves 4 Discard the melon rind and seeds Cut the flesh into pieces 1 honeydew melon Wash and hull the strawberries Rinse the raspberries and 200 g strawberries strawberries Place all the ingredients in the blender jug turn 200 g raspberries the selector to the J setting and liquidise for 30 seconds 8 ice cubes S
31. ozzarella in the blender 250 g mozzarella 2 tbsp olive oil jug Turn the selector to 3 and blend for 30 seconds 10 basil leaves Brush 6 individual ramekins with oil salt amp pepper Divide the tomatoes cut side down between the ramekins pour the mixture over and bake for 25 minutes To prevent the tomatoes from giving off liquid you can precook them for 30 minutes in a hot oven Egg and tuna bake Preparation 10 min Cooking 40 min Serves 6 Preheat your oven to 210 C gas mark 6 250 g tuna in brine Peel and quarter the onion and snip the chives Using a 4 eggs fork break up the tuna 80 g grated Gruy re FM Break the eggs into the blender jug add the cream 20 mlslngisr rs fa followed by all the other ingredients 1 spring onion Turn the selector to 2 and blend for 30 seconds Use the chives spatula to push the mixture down if necessary salt amp pepper Pour the mixture into a buttered cake tin or silicon mould and bake for 30 40 minutes Serve hot either as a main dish with vegetables and a tomato coulis or as a starter with a green salad OTHER PREPARATIONS Pancake batter Preparation 10 min Resting time 1 hr Makes about 12 pancakes 3 eggs 2 tbsp vegetable oil 500 ml milk 1 pinch salt 250 g plain flour Put all the ingredients in the blender jug as listed in the ingredients Blend for 10 seconds starting at a low speed and gradually increasing to 3 then turn the speed
32. r remove the lid while your blender is running To add ingredients during operation either remove the measuring cap or stop the machine first then open the lid When processing hot liquids remove the measuring cap to allow any steam fo escape Never run the blender if the jug is empty To avoid damaging your blender jug blades chop or grind dry ingredients e g nuts or spices in the mill attachment which is fitted with a purposely designed blade assembly E To make sure that your blender has as long a lifespan as possible never run it continuously for more than 60 seconds at a time When using the variable speed control always start off at the lowest speed gradually increasing it until you reach the right speed for your task certain models only ASSEMBLING YOUR MILL ATTACHMENT CERTAIN MODELS ONLY Position the seal on the rim of the 2 blade assembly Place the blade assembly on top of Screw the holder onto the mill bowl the mill bowl Turn the mill bowl upside down and Exerting a steady downward position it on the motor unit pressure on the mill select a speed and press ON Warning the blade assembly can be very hot after use BLENDING CAPACITIES Never exceed the maximum capacities indicated in thetable of recommendations below Blender i Preset Oo mw e E Ice 3009 If necessary cool approx 15 20 ice cubes the jug down wi Smoothies 1 8 L smoothies and cocktails Introduce t
33. rves 6 For the base shortcrust pastry 2 eggs 2 yolks 250 ml cr me fraiche 250 ml milk salt 8 pepper For the filling 100 g smoked lardons 100 g grated Emmenthal cheese nutmeg OTHER PREPARATIONS Preheat your oven to 180 C gas mark 4 Line a quiche tin with the pastry prick the base all over with a fork and blind bake for 10 minutes Put the eggs milk cream salt and pepper in the blender jug turn the selector to 3 and blend for 20 seconds Briefly fry the lardons in a hot frying pan Add the filling lardons Emmenthal and grated nutmeg to the egg mixture turn the selector to 0 5 and blend for 5 10 seconds Pour the mixture into the pastry case and bake for 25 minutes The top should be a light golden colour Switch the oven off wait for 5 minutes before taking the quiche out then serve immediately Filling variations e Fresh spinach leaves blue cheese and walnuts e Reblochon cheese cured country ham and onion e Fresh goa s cheese or feta courgette mint pine nuts and garlic e Grilled peppers and aubergines chorizo sausage and turmeric e Chicken onion mushrooms and curry e Salmon and dill Tomato and mozzarella clafoutis Preparation 15 min Cooking 25 min Serves 6 Preheat your oven to 180 C gas mark 4 30 cherry tomatoes Wash and halve the tomatoes Sprinkle with olive oil and 200 ml single cream season with salt and pepper 3 eggs Place the cream eggs basil and m
34. t Preparation 5 min Serves 4 300 g frozen apricots 250 g pouring yoghurt 1 tbsp peach syrup 2 tbsp demerara sugar 4 Digestive biscuits Take the fruit out of the freezer 15 minutes before you start Meanwhile crush the biscuits in the blender jug using the Pulse button and set aside Just before serving place the yoghurt cane syrup sugar and apricots in the blender jug Turn the selector to the amp setting and liquidise for 1 minute Stop as soon as the texture looks smooth and uniform Divide the ice cream between 4 glasses and sprinkle the biscuit crumbs on top Frozen apricots the day before wash and stone the apricots Cut into small pieces and place in the freezer Make sure they do not freeze into a solid block Strawberry frozen yoghurt Preparation 5 min Serves 2 250 ml strawberry flavoured drinking yoghurt 200 g strawberries FROZEN DESSERTS The day before pour the drinking yoghurt into an ice cube tray When you are ready to make the frozen yoghurt wash and hull the strawberries and place them in the blender ug with the yoghurt cubes Turn the selector to the amp setting and liquidise for 1 minute or until you achieve a smooth and creamy consistency Use the spatula if necessary Serve immediately PP Ja suocijpipdaud 19110 pm iin m te ie IURE i NS A Variations on the theme of quiche lorraine Preparation 10 min Cooking 25 min Se
35. t type environments SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY IMPORTANT SAFEGUARDS FOR SHORT CORD INSTRUCTION FOR USA AND CANADA ONLY a A short power supplycord or detachable power supplycord should be used to reduce the risk resulting from becoming entangled in or tripping over a longer cord b Longer detachable power supplycords or extension cords are available and may be used if care is exercised in their use c If a longer detachable power supplycord or extension cord is used 1 The marked electrical rating of the cordset or extension cord should beatleast as great as the electrical rating of the appliance and 2 The cord should be arranged so that it will not drape over the counter to portable top where it can be pulled on by children or tripped over unintentionally If the appliance is of the grounded type the extension cord should be a grounding type 3 wirecord ENVIRONMENTAL PROTECTION W This symbol indicates that this product should not be treated as regular A 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 DESCRIPTION I lt Measuring cap 70 ml 4 Sealed lid Safe stir spatula 1 8 litre glass jug Mill bowl gt Va Seal E
36. ueeze out their seeds and juice Peel the cucumber and cut the onions in half Remove the stalk and seeds of the pepper Cut all the vegetables into large pieces Peel the garlic clove and remove the bitter shoot Place all the ingredients in the blender jug starting with the liquids Season with salt and pepper and add the Espelette pepper Turn the selector to the Y setting and liquidise for 1 minute Check the seasoning and leave to rest in the refrigerator for at least 3 hours Serve chilled garnished with a few olives and a dash of olive oil SOUPS Chilled olive soup Preparation 15 min Serves 4 60 g bread crusts removed 100 g cucumber 2 small spring onions 50 g green olives 5 anchovies in olive oil 4 basil leaves 2 mint leaves 2 tbsp mascarpone cream 200 nl milk Ya lemon 40 ml olive oil freshly milled pepper Soak the bread in the milk Peel the cucumber and cut into large pieces Peel and halve the onions Squeeze the lemon Place all the ingredients in the blender jug starting with the liquids Turn the selector to the Y setting and liquidise for 1 minute You can add a little milk if you prefer a thinner consistency Serve chilled Cream of beetroot soup Preparation 15 min Serves 6 3 large cooked beetroots Ya cucumber 125 g yoghurt 4 small fresh goa s cheeses 1 tbsp olive oil salt 8 pepper chives SOUPS Peel the beetroots Wash and peel the cucumber C
37. urt 50 ml olive oil pepper Avocado salsa Preparation 5 min Serves 4 1 ripe avocado pear 1 small spring onion 125 g yoghurt Va lime 2 3 drops Tabasco sauce 1 dash olive oil salt amp pepper Tuna rillettes Preparation 5 min Serves 4 1 tin tuna in brine 200 g 2 tbsp cr me fraiche 1 tsp olive oil 1 tsp mustard V lemon chives sea salt amp pepper Squeeze the 2 lemon Put the oil the lemon juice the yoghurt and then all the other ingredients in the mill bowl and close carefully Turn the selector to 2 and process for 10 20 seconds until the mixture has a uniform texture Increase the speed to 3 and blend to achieve a thick creamy consistency Delicious on slices of toasted country loaf Halve the avocado lengthwise remove the stone carefully scoop out the flesh and cut into large pieces Cut the onion in half and squeeze the lime Place the oil the yoghurt and then all the other ingredients in the mill bowl Close carefully turn the selector to 1 and blend for 30 seconds then increase the speed to 2 and blend for 10 seconds or until the pur e has a smooth consistency Break the tuna up with a fork and chop chives Place the oil lemon juice and the other ingredients in the mill Carefully fit the blade and secure Turn the selector to 1 and blend for 20 seconds Spread on slices of toasted country loaf MILL ATTACHMENT PREPARATIONS Heart of palm hummus Preparat
38. ut into large pieces Wash and roughly chop the chives set aside a few leaves for decoration Pour the yoghurt into the blender jug first followed by the other ingredients Turn the selector to the Y setting and liquidise for 1 minute If necessary use the spatula to ensure a smooth texture Keep in the refrigerator Serve in glasses As an appetiser decorated with a few chive leaves SYULIA Strawberry vodka Preparation 5 min Serves 2 100 ml vodka Ya lemon 60 g caster sugar 250 g strawberries 8 ice cubes Mojito Preparation 5 min Serves 4 200 ml white rum 20 mint leaves 8 tsp caster sugar 250 ml sparkling water 2 limes 12 ice cubes Pina colada Preparation 1O min Serves 2 100 ml rum V pineapple 200 ml coconut milk 10 ice cubes Place all the ingredients in the blender jug Turn the selector to the 7 setting and liquidise for 30 seconds Serve immediately IF the strawberries lack flavour add a little strawberry syrup Squeeze the limes Place the mint leaves the sugar and the limes in the glasses Place the rum and the ice cubes in the blender jug Turn the selector to the Y setting and process for 30 seconds Put this mix into the glasses and add the sparkling water Serve immediately Peel the pineapple discard the tough core and cut the flesh into pieces Place the ice cubes coconut milk rum and pineapple in the blender jug Turn the selector to the s
39. utes until the spices start to release their aroma Allow to cool Transfer the spices to the mill bowl and add all the remaining ingredients Turn the selector to 3 and grind for about 10 seconds to obtain a fine powder Homemade curry paste 2 tbsp extra virgin olive oil onion 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp cloves 2 tsp black peppercorns 2 tbsp mustard seeds 2 tsp five spice powder 2 cardamon pods 1 cinnamon stick 2 tsp turmeric 2 tsp Cayenne pepper 1 cm fresh ginger Grind all the dried spices using the mill attachment for 40 seconds with the selector turned to 3 to achieve a fine powder Set aside Peel and chop the onion Gently fry the onion in the olive oil over a low heat Meanwhile peel and grate the ginger Add the ground spices and ginger to the onions and continue cooking for a further 5 minutes FLAVOURED SALTS amp SUGARS Minted mango chutney 1 handful fresh mint leaves 1 medium sized onion 4 green chilli peppers 180 g mango salt Peel the mango and discard the stone Place the mint leaves mango and onion in the mill bowl turn the selector to 2 and process for 30 seconds to obtain a fine textured paste Season to taste Extremely hot Chilli and tomato chutney 2 tomatoes 1 medium sized onion 1 cinnamon stick 2 cloves 1 tsp coriander seeds 1 tbsp groundnut oil 1 tsp salt 1 tbsp fresh ginger grated 1 tbsp honey 1 garlic clove 1 pili pili
40. y Mango and coconut milkshake Preparation 5 min Serves 2 400 g mango pulp 125 ml coconut milk juice of 1 lime 2 tsp honey 10 ice cubes DRINKS Place all the ingredients in the blender jug starting with the coconut milk Turn the selector to the setting and blend continuously for 30 seconds Serve chilled immediately J Spicy lassi Preparation 5 min Serves 4 500 g yoghurt 250 ml milk 4 tbsp caster sugar 10 unsalted pistachio nuts Ya tsp ground cardamom 1 saffron strand almond flakes Infuse the saffron in 1 tbsp of water for a few minutes Place all the ingredients except for the almonds in the blender jug Turn the selector to the J setting and liquidise for 30 seconds Chill in the refrigerator for at least one hour before serving Meanwhile toast the almonds lightly in a dry frying pan Serve in tall glasses scattered with the almonds Peach and rose lassi Preparation 5 min Serves 4 500 g yoghurts 250 ml milk 2 peaches 2 tbsp caster sugar 4 tbsp rose syrup DRINKS Peel and stone the peaches Cut into quarters Place all the ingredients in the blender jug turn the selector to the setting and liquidise for 40 seconds Caramel frappuccino Preparation 5 min Serves 2 Place all the ingredients except the Chantilly cream in the 40 ml espresso coffee blender jug turn the selector to the setting and blend for 300 ml milk 30 seconds 12 ice cubes Div
41. zen banana 2 handfuls frozen raspberries 200 ml orange juice Place the orange juice and frozen fruit in the blender jug Turn the selector to the amp setting and blend for about 1 minute using the spatula to push the mixture down It is important to avoid running the blender for too long to prevent the ice from melting so stop as soon as the mixture looks smooth Serve immediately Frozen banana at least 3 hours beforehand peel a banana and cut it into thick slices 1 2 cm Place in a container in the freezer Take the banana out 10 minutes before you start to make the sorbet For a milder flavour replace the orange juice with apple juice Cherry and almond frapp Preparation 3 min Serves 4 100 ml almond milk 1 tbsp cane syrup 2 scoops vanilla ice cream 300 g frozen pitted cherries 1 tsp ground cinnamon Take the fruit out of the freezer 15 minutes before you start to make the ice cream Place the milk in the blender jug first followed by the other ingredients Turn the selector to the amp setting and blend for 60 seconds stopping as soon as the texture looks smooth and uniform You can replace the almond milk with cow s milk or soya milk and the cherries with raspberries blackberries etc Peanut butter and chocolate chip ice cream Preparation 5 min Serves 4 4 scoops vanilla ice cream 4 tbsp peanut butter 2 tbsp chocolate chips FROZEN DESSERTS Place all the ingredients in the
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