Le Blender
Instructions for Use Safety instructions.................................. 2 Description............................................ 4 Assembling your blender........................ 6 Assembling the mill................................ 8 Blending capacities................................ 9 Cleaning............................................. 10 Tips & Tricks......................................... 11 Recipes Soups.................................................. 13 Drinks..............................
IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: • Read all instructions thoroughly. • To protect against electrical shock, never immerse the motor unit in water or put it in the dishwasher. • 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.
IMPORTANT SAFEGUARDS • This appliance is intended solely for domestic use. • 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 breakfast-type environments. SAVE THESE INSTRUCTIONS. FOR HOUSEHOLD USE ONLY.
DESCRIPTION Measuring cap 70 ml Sealed lid Safe-stir spatula 1.
TABLEAU DE COMMANDE Pre-programmed settings Manual mode (manual control) Fast Slow (speed cycles tailored to each task with auto-stop) Ice Smoothie Soups Desserts 0 = OFF: turn the selector to 0 to switch your appliance off. When the selector is at 0, nothing will happen even if you press ON. Crushed ice: automatic pulse feature for crushing ice cubes (no need to add liquid).
ASSEMBLING YOUR BLENDER Carefully wash all the parts (except for the motor unit) before using your blender for the first time. 1 Position the seal on the rim of the 4-blade assembly. If it is not fitted properly, it may not be fully watertight. 3 Screw the holder tightly onto the blender jug. 5 Always pour liquids into the blender jug before adding solid ingredients. 6 2 Reverse the blender jug. Place the blade assembly on the jug.
USING YOUR BLENDER Manual Auto 2 1 7 Position the lid and press it down firmly. Insert the measuring cap. Connect your blender to the mains supply. 9 Use the spatula to push the ingredients down or to facilitate the blending of thick mixtures. 8 Select a speed or setting and press ON. The indicator light will come on. 10 Press Stop to halt the blender. Turn the selector to 0 to switch it off. Never remove the lid while your blender is running.
ASSEMBLING YOUR MILL ATTACHMENT (CERTAIN MODELS ONLY) 1 2 Put the ingredients in the mill bowl. 3 Position the seal on the rim of the 2-blade assembly. 4 Place the blade assembly on top of the mill bowl. 5 Screw the holder onto the mill bowl. 6 Turn the mill bowl upside down and position it on the motor unit. Exerting a steady downward 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 the table of recommendations below. Blender Ice Ice Smoothie Smoothies Ice Smoothie Soups Soups Max. quantity Use Preset time 300g (approx. 15/20 ice cubes) If necessary cool the jug down 60 s Introduce the liquid ingredients first 60 s 1.
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 Detach the blade assembly holder with the safe-stir spatula. Remove all pieces including the seal. For the very best results, we recommend washing the lid and the seals by hand. If necessary, you can unscrew the top of the measuring cap. Clean the base with a damp cloth.
TIPS & TRICKS • Cut solid ingredients into pieces measuring roughly 2 cm before placing them in the blender jug. • Crushed ice: the 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. • 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).
Soups
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 butter and the chopped vegetables and fry them gently for 2 minutes. 1 leek 1 pressed garlic clove 2 potatoes ½ onion Add water, bring to the boil and cook for about 40 minutes. 100g bacon Place all the ingredients in the blender jug, select the setting and liquidise for 1 minute.
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 and cumin seeds for 3 minutes. 1 tsp cumin seeds 20 g butter 1 litre water 2 chicken stock cubes 250 ml coconut milk salt & pepper Add the water and stock cubes and bring to the boil. Cover and simmer over a medium heat for 15 minutes. Add the coconut milk and season with salt and pepper.
Minted pea soup Preparation: 15 min • Cooking: 10 min • Resting time: 2 hr Serves 6 Cook the peas in the stock for about 10 minutes. 500 g frozen peas Set aside ¾ 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. 5 mint leaves 1 litre chicken stock 200 ml single cream 2 tsp sea salt salt & pepper Turn the selector to the setting and liquidise for 1 minute. Use the spatula if necessary.
Chilled olive soup Preparation: 15 min Serves 4 Soak the bread in the milk. 60 g bread (crusts Peel the cucumber and cut into large pieces. removed) Peel and halve the onions. Squeeze the ½ lemon. 100 g cucumber 2 small spring onions 50 g green olives 5 anchovies in olive oil 4 basil leaves Place all the ingredients in the blender jug, starting with the liquids. Turn the selector to the setting and liquidise for 1 minute. You can add a little milk if you prefer a thinner consistency. Serve chilled.
Drinks
Strawberry vodka Preparation: 5 min Serves 2 100 ml vodka* ½ lemon 60 g caster sugar 250 g strawberries Place all the ingredients in the blender jug. Turn the setting and liquidise for 30 seconds. selector to the Serve immediately. If the strawberries lack flavour, add a little strawberry syrup. 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 Squeeze the limes.
Lychee cocktail Preparation: 5 min Serves 2 100 ml lychee liqueur* 10 lychees in syrup, stoned 10 ice cubes fresh ginger 2 tbsp crème de framboises (raspberry) liqueur 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.
Cucumber and radish smoothie Preparation: 5 min Serves 2 ½ cucumber Peel the cucumber and cut into large pieces. Wash and halve the radishes. 10 pink radishes Place all the ingredients in the blender jug. 250 g Greek yoghurt Turn the selector to the setting and liquidise for 40 seconds. Serve immediately. 2 tbsp fromage frais 5 mint leaves 5 ice cubes salt & pepper Orange smoothie Preparation: 5 min Serves 2 4 ripe apricots ½ banana 120 ml orange juice Wash the apricots and remove the stones.
Strawberry, raspberry and melon smoothie Preparation: 10 min 200 g raspberries Discard the melon rind and seeds. Cut the flesh into pieces. Wash and hull the strawberries. Rinse the raspberries and strawberries. Place all the ingredients in the blender jug, turn the selector to the setting and liquidise for 30 seconds. 8 ice cubes Serve chilled. Serves 4 1 honeydew melon 200 g strawberries Tip: you do not need to add ice cubes if you are using frozen raspberries.
Strawberry milkshake Preparation: 5 min Serves 4 350 g strawberries 750 ml milk 4 tbsp strawberry syrup Wash and hull the strawberries. Place all the ingredients in the blender jug. Turn the selector to the seconds. setting and liquidise for 30 8 ice cubes Banana and soya milkshake Preparation: 5 min Serves 4 2 bananas 400 ml soya milk 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.
Spicy lassi Preparation: 5 min Serves 4 Infuse the saffron in 1 tbsp of water for a few minutes. 500 g yoghurt ½ tsp ground cardamom Place all the ingredients except for the almonds in the blender jug. Turn the selector to the 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. 1 saffron strand Serve in tall glasses, scattered with the almonds.
Caramel frappuccino Preparation: 5 min Serves 2 300 ml milk Place all the ingredients except the Chantilly cream in the blender jug, turn the selector to the setting and blend for 30 seconds. 12 ice cubes Divide between two glasses and top with Chantilly cream.
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 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 seconds.
Frozen desserts
Quick raspberry ice cream Preparation: 5 min Serves 4 30 ml milk 1 egg white 2 tbsp cane syrup 250 g frozen raspberries Place the ingredients in the blender jug in the order in which they are listed, turn the selector to the setting and blend for 1 minute, using the spatula to push the mixture down. Stop blending as soon as the texture is smooth and uniform. For an even creamier consistency, turn the selector to 3 just before the end.
Pear ice cream Preparation: 5 min Serves 2 250 ml custard 230 g pears in syrup, drained 2 tsp ground cinnamon The day before, pour the custard into an ice cube tray and freeze for at least 24 hours. When you are ready to make the ice cream, place the pears in the blender jug, followed by the custard cubes and cinnamon. Turn the selector to the setting and blend for 1 minute to achieve a smooth, uniform consistency.
Quick fruit sorbet Preparation: 5 min Serves 4 1 frozen 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 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.
Chocolate and banana frappé Preparation: 5 min Serves 2 4 scoops chocolate ice cream 1 banana Place the milk, maple syrup, banana (peeled and cut into pieces) and ice cream in the blender jug. Turn the selector to the setting and blend for 1 minute or until the mixture is smooth and creamy. Use the spatula if necessary.
Apricot frozen yoghurt 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 setting and liquidise for 1 minute.
Other preparations
Variations on the theme of quiche lorraine Preparation: 10 min • Cooking: 25 min Serves 6 Preheat your oven to 180 °C (gas mark 4) For the base: Line a quiche tin with the pastry, prick the base all over with a fork and blind bake for 10 minutes. shortcrust pastry 2 eggs + 2 yolks 250 ml crème fraîche 250 ml milk Put the eggs, milk, cream, salt and pepper in the blender jug, turn the selector to 3 and blend for 20 seconds. salt & pepper Briefly fry the lardons in a hot frying pan.
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 season with salt and pepper. 200 ml single cream 3 eggs 250 g mozzarella 2 tbsp olive oil 10 basil leaves salt & pepper Place the cream, eggs, basil and mozzarella in the blender jug. Turn the selector to 3 and blend for 30 seconds. Brush 6 individual ramekins with oil.
Pancake batter Preparation: 10 min • Resting time: 1 hr 2 tbsp vegetable oil 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 up to 4 and blend for a further 20 seconds. 500 ml milk Allow the batter to rest for an hour for a better end result.
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 add 70 g caster sugar, the vanilla sugar and the milk. Turn the selector to 1 and blend for 20 seconds. 5 eggs 140 g caster sugar 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.
Cherry and almond clafoutis Preparation: 15 min • Cooking: 45 min Serves 6 Preheat your oven to 180°C (gas mark 4). 750 g pitted cherries Melt the butter over a low heat and set aside. 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 g superfine flour 1 pinch salt Place the eggs in the blender jug with the caster sugar and vanilla sugar, turn the selector to 3 and blend for 30 seconds.
Mill attachement preparations
Tapenade Preparation: 5 min Serves 4 Squeeze the ½ lemon. 160 g stoned black olives 70 g yoghurt 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. 50 ml olive oil Delicious on slices of toasted country loaf.
Heart of palm hummus Preparation: 5 min Serves 4 200 g heart of palm 1 small spring onion ½ garlic clove 60 mg yoghurt 1 tsp lemon juice 5 tbsp olive oil ground Espelette pepper 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.
Sauce vierge Preparation: 5 min Serves 4 Rinse the herbs and carefully pat them dry. Chop roughly. 1 beef tomato 1 small spring onion Wash (and, if necessary, peel) the tomato and cut into pieces. Halve the onion. 150 ml olive oil Put all the ingredients in the mill bowl. 1 tbsp lemon juice 1 handful fresh herbs (chives, parsley, etc.) Turn the selector to 3 or 4 and blend for 20 seconds. Ideal to accompany steamed fish.
Puréed courgette and chervil Preparation: 5 min • Cooking: 15 min From 6 months onwards Peel the courgette and cut into pieces. Steam for 15 minutes. 1 small courgette Put the courgette, cream, chervil and salt in the mill bowl. Close carefully. 80g yoghurt* 2 sprigs chervil 1 pinch salt * ensure yoghurt is suitable for children Press the pulse button 3 or 4 times to achieve a smooth consistency.
Apple and pear dessert Preparation: 5 min • Cooking: 15 min From 10 months onwards 1 Golden Delicious apple 1 pear 1 tsp vanilla sugar Peel and core the fruit and cut into large pieces. Place in a pan with 3 tbsp water and the vanilla sugar and simmer for 15 minutes over a low heat. Allow to cool slightly. Transfer the fruit to the mill bowl, close carefully. Turn the selector to 3 and blend for 30 seconds.
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 all 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.
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 constantly. Do not overcook: the seeds are ready when you can crush one between your fingers.
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 ½ tsp ground ginger Parma Violet Sugar 40 g Parma Violet* 100 g caster sugar Place the candies and the sugar in the mill bowl.
Barbecue spice mix 1 tbsp coriander seeds 1 tbsp black peppercorns 1 tsp mustard seeds 1 tsp cumin seeds 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 thickbottomed 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.
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 ½ 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 minutes until the spices start to release their aroma. Allow to cool.
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.
Soups Vegetable soup.......................................................................14 Cream of chicory soup............................................................14 Red lentil and coconut milk soup...............................................15 Cream of celeriac and blue cheese soup...................................15 Minted pea soup.....................................................................17 Gazpacho..............................................................................
Other preparations Variations on the theme of quiche lorraine............................... Tomato and mozzarella clafoutis ............................................ Egg and tuna bake ................................................................ Pancake batter ...................................................................... Pear and chocolate yoghurt pot cake....................................... Cream caramel......................................................................
Ref. : 505 751 - 06/2013 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.
