Ma Cuisine
Instructions for use Description ................................................ 6 Maximum processing capacities .................. 7 Accessories .........................................8 - 20 Useful hints and tips ................................. 21 Golden rules ............................................ 24 Recipes How to read the recipes ........................... 26 Basic recipes ......................................... 125 Sauces & Appetisers ................................. 27 Bread & Baking..
IMPORTANT SAFEGUARDS Whenever you use an electrical appliance, you must take some basic safety precautions, including the following: • 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.
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. Multifunction Food Processor 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.
CONTROL PANEL DESCRIPTION Graduated pusher Metal blade STOP AUTO PULSE Graduated pusher Double pusher m Blender ix* STOP : press this button to switch the machine off. Feed tube 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. or Grating disc XL Slicing disc Lid PULSE : press this button for intermittent processing.
REMOVING THE CLEAR BOWLS FITTING THE CLEAR BOWLS Wash all the parts thoroughly (except the motor unit) before using your appliance for the first time. 1 2 1 3 Place the bowl on the motor unit and turn in an anticlockwise direction to lock into place. Slide the midi bowl onto the motor shaft, inside the main bowl. 4 5 Slide the mini bowl onto the motor shaft. Fit the mini blade onto the motor shaft inside the Mini bowl. 2 Unlock the lid by turning clockwise and lift it off.
METAL BLADE AND BLENDERMIX STANDARD ACCESSORIES METAL BLADE MINI BOWL: equipped with a metal blade for blending, chopping, mixing and emulsifying small amounts. METAL BLADE: used in the main bowl b for mincing, blending, emulsifying, chopping. Blendermix* : designed to ensure a smoother, creamier finish when blending soups and other liquids. MIDI BOWL*: a practical, easy-clean bowl specially designed for use with the discs.
WHISK DOUGH BLADE Your bowl must be clean and dry. To allow enough air in, remove the graduated pusher beforehand. MIXES and KNEADS leavened dough for bread, brioche, etc. MIXES and KNEADS unleavened dough 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.
GRATER / SLICING DISCS GRATER / SLICING DISCS We recommend you use the discs in the midi bowl. R/ G4 1 2 Lower the midi bowl into the main bowl. Slide the disc support onto the motor shaft. R/ G A) XL MODELS E/ MAX S2 3 1 2 Slicing/grater discs: each disc is engraved with a code, e.g. R/G4: 4-mm grater E/S2: 2-mm slicer The 2-in-1 feed tube comprises: 1) a large feed tube for round or bulky fruit and vegetables. 2) a small feed tube for small or long fruit and vegetables.
USING THE CITRUS PRESS ADDITIONAL ACCESSORIES The accessories you find in the box will vary depending on the model. 1 CITRUS PRESS: with a lever arm and 2 cones, yielding juice with no pips and just the right amount of pulp. DOUGH BOWL KIT: perfect for hassle-free baking (bread, brioche, cakes). The dough is kneaded, proved and baked all in the same bowl. DICING KIT: as well as dicing fruit and vegetables, you can also cut them into sticks or french fries.
THE BENEFITS OF VITAMINS AND MINERALS CLEANING Always unplug your appliance before you clean it. Vitamins Fruit D • Apricot • • Blackberry Blackcurrant • • B1/B6 • A E • K Asparagus • • Cabbage • • • • • • • • • Carrot Celeriac • • • • 2 Always clean it immediately after use (using water and washing up liquid). ACCESSORIES: use a bottle brush to clean inside the accessories. DOUGH BLADE: remove the detachable cap* for a more thorough clean.
USEFUL HINTS & TIPS SIMPLE • AUTO button: the motor adapts its speed to the task at hand. • PULSE button: for more control over the end result. This is the setting you need for precision chopping or blending. Place soft foods (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.
USEFUL HINTS & TIPS USEFUL HINTS & TIPS MIDI BOWL AND DISCS • 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. • 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. MAIN BOWL • Liquid ingredients: never fill the bowl more than a third full.
GOLDEN RULES GOLDEN RULES To get the very best out of our recipes, follow these few simple golden rules: 1. Always use the very best ingredients 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.
HOW TO READ THE RECIPES Level of difficulty: very easy - Measurements: tsp = teaspoon easy - more sophisticated tbsp = tablespoon 1 bowl = 250-350 g 1 pulse = one press on the PULSE button lasting 1-2 seconds Metal blade R2 mix Blender R4 Dough blade E2 Whisk E4 2-mm grater 4-mm grater 2-mm slicer 4-mm slicer Midi bowl Mini bowl Citrus Press • The words marked with an asterisk (*) in the recipes are explained in the glossary on p. 124.
27 Sauces & Appetisers
Preparation: 5 min Preparation: 10 min 300ml groundnut oil 1 tbsp strong mustard 2 tbsp white wine vinegar (optional) 2 egg yolks Salt & pepper 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 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.
Preparation: 10 min Cooking: 10 min Preparation: 5 min 100g butter 50ml cider vinegar 2 egg yolks 2 shallots 2 sprigs tarragon Salt & pepper 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.
Tuna dip 1 bowl Preparation: 5 min Tinned tuna in brine (190 g net weight) 2 tbsp soft cheese 1 tsp olive oil 1 tsp mustard Juice of ½ lemon 15 chive leaves Fleur de sel sea salt flakes & pepper 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.
Preparation: 5 min Preparation: 10 min Baking: 45 min Equipment: 1 rectangular cake tin 2 slices cooked ham 2 tbsp thick crème frâiche 1 tsp whole-grain mustard 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.
Cheese puffs R2 30 cheese puffs Preparation: 15 min Baking: 20-25 min Equipment: piping bag* (optional) Choux pastry Flavouring 200ml water 150g plain flour 75g butter 4 eggs 1 egg yolk (for brushing) 100g comté cheese 1. Grate the cheese in the midi bowl using the 2-mm grater disc. Set aside. To make the choux pastry 2. Preheat your oven to 180 °C (gas mark 4). Pour the water into a saucepan. Add the diced butter. 3. Bring to the boil. Remove from the heat and add the flour all in one go.
Bread & Baking
Country loaf 1 small loaf Preparation: 10 min Resting: 3hr Baking: 25 min Dough 250g strong white bread flour 160ml hand-hot water 12g fresh yeast* 5g salt 01. Stir the yeast into the warm water (approx. 35 °C) with a fork until it dissolves. Allow to rest for 1 minute. 02. Put the flour, salt and yeast liquid in the main bowl fitted with the dough blade. 03. Process for 1 minute or until the dough forms a ball. 04.
Baguettes 2 baguettes Preparation: 20 min Resting: 1hr40 min Baking: 15-20 min 250g strong white bread flour 150ml hand-hot water 12g fresh yeast* 5g salt 01. Stir the yeast into the warm water (approx. 35 °C) with a fork until it dissolves. Allow to rest for 1 minute. 02. Place the salt, flour and yeast liquid in the main bowl fitted with the dough blade. 03. Process for 1 minute or until the dough forms a ball. 04.
Olive and chorizo buns 6 buns Preparation: 10 min Resting: 1hr30 min Baking: 20 min Dough Flavouring 250g strong white bread flour 150ml hand-hot water 4g fresh yeast* 4g salt 40g pitted olives 80g chorizo sausage 01. 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. 02. Stir the yeast into the warm water (approx. 35 °C) with a fork until it dissolves. Allow to rest for 1 minute. 03.
Sandwich loaf 1 loaf Preparation: 15 min Resting: 1hr30 min Baking: 30 min Equipment: 1 loaf tin 350g strong white bread flour 275ml hand-hot milk 30g butter 10g caster sugar 10g fresh yeast* 5g salt 1. Stir the yeast into the warm milk (approx. 35 °C) with a fork until it dissolves. Leave to rest for 1 minute. 2. Put the flour, sugar, butter, salt and yeast liquid in the main bowl fitted with the dough blade. Process for 1 minute. 3. With floured hands, transfer the dough to a large, floured mixing bowl.
Fougasse 1 fougasse Preparation: 15 min Resting: 1hr30 min Baking: 15 min Dough Flavouring 250g strong white bread flour 150ml hand-hot water 50ml olive oil 6g fresh yeast* 5g salt 100g pitted olives 10ml olive oil Thyme 01. Stir the yeast into the warm water (approx. 35 °C) with a fork until it dissolves. Leave to rest for 1 minute. 02. Place the flour, salt, oil and yeast liquid in the main bowl fitted with the dough blade. 03. Process for 1 minute or until a soft dough has formed. 04.
Veggie pizza E2 1 large pizza Preparation: 45 min Resting: 1hr Baking: 15-20 min Dough Topping 200g strong white bread flour 100ml hand-hot water 35ml olive oil 4g salt 6g fresh yeast* 1 tsp dried oregano (optional) 300g mozzarella cheese 6 tbsp tomato coulis 1 small courgette 2 tomatoes 1 onion 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 to rest for 1 minute. 2.
Leek quiche R2 To make the filling E2 1 quiche Preparation: 45 min Resting: 1h30 min Baking: 30 min Equipment: quiche tin Ø 28-30 cm Puff pastry Filling 250g plain flour 50g softened butter 130ml water 200g chilled butter 100ml crème fraîche 40g butter 40g gruyère cheese 50ml water 2 leeks 2 eggs Salt & pepper To make the puff pastry 01. Put the flour and softened butter (cut into pieces) and water in the main bowl fitted with the dough blade. 02. Process for 30 seconds or until bread crumbs are formed.
Plaited brioche 1 brioche loaf Preparation: 20 min Resting: 1hr Baking: 20 min Equipment: 1 rectangular loaf tin 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) 01. Stir the yeast into the warm milk (approx. 35 °C) with a fork until it dissolves. Leave to rest for 1 minute. 02. Put the flour, salt, sugar, butter and yeast liquid in the main bowl fitted with the dough blade. 03. Process for 1 minute.
Traditional brioche 1 brioche loaf Preparation: 10 min Resting: 1h30 min Baking: 25 min Equipment: fluted round brioche tin Dough 250g strong white bread flour 100g softened butter 30g sugar 4g salt 12g fresh yeast* 60ml hand-hot milk 2 eggs 1 beaten egg (for brushing) 01. Stir the yeast into the warm milk (approx. 35 °C) with a fork until it dissolves. Allow to rest for 1 minute. 02. Put the salt, flour, butter, sugar, eggs and yeast liquid in that order in the main bowl fitted with the dough blade. 03.
Scones Serves 4 Preparation: 5 min 250g plain flour 160ml milk 25g caster sugar 50g butter ½ tsp baking powder 1 pinch of salt 1. Fit the double-bladed knife. Place the flour, baking powder and salt in the bowl and process briefly to mix them. 2. Cut the butter into pieces and add it to the bowl with the sugar. 3. 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. 4.
Soups
Country soup SERVES FOOD PROCESSOR PREPARATION COOKING Leek Carrots Potatoes Onion Crushed garlic clove Butter Water Salt & pepper Pumpkin soup E2 2 3200 15 min 20 min 4-6 3200 15 min 20 min 6-8 4200 20 min 25 min 8+ 5200 20 min 25 min ½ 1 small 1 1 1 1 2 2 1 1 1 2 ¼ ¼ ½ ½ ½ ½ 1 1 10g 15g 20g 25g 500ml 700ml 850ml 1l 1. Peel and wash the vegetables. Slice them in the midi bowl fitted with the 2-mm slicing disc. 2. Soften the onion in the butter in a thick-bottomed pan.
Cream of courgette Gazpacho E4 SERVES FOOD PROCESSOR PREPARATION COOKING Courgettes Chicken stock cubes Water Fresh tarragon leaves Liquid crème fraîche Salt & pepper 2 3200 20 min 15 min 4-6 3200 20 min 15 min 6-8 4200 30 min 20 min 8+ 5200 30 min 20 min 2 ½ 4 5 6 1 1½ 2 400ml 600ml 800ml 1l 1 2 2 3 60ml 100ml 150ml 180ml 1. Wash and top and tail the courgettes. Slice them in the midi bowl with the 4-mm slicing disc.
Chilled carrot soup SERVES FOOD PROCESSOR PREPARATION RESTING COOKING Carrots Oranges (untreated) Onions Chicken stock cubes Water Acacia honey Ground cumin Olive oil Salt & pepper E4 2 3200 30 min 3 hr 20 min 4-6 3200 30 min 3 hr 20 min 6-8 4200 40 min 3 hr 25 min 8+ 5200 40 min 3 hr 25 min 350g 700g 1kg 1.3kg 1 2 3 4 ½ 1 1½ 2 1 2 3 4 400ml 650ml 800ml 1l ½ tbsp 1 tbsp 1½ tbsp 2 tbsp ½ tsp 1 tsp 1½ tsp 2 tsp 1.
Chilled pepper and mascarpone soup SERVES FOOD PROCESSOR PREPARATION RESTING COOKING Red peppers (deseeded) Potatoes Garlic cloves Onions Bouquet garni Mascarpone Water Olive oil Pinches ground ginger Cayenne pepper, mild chilli powder & salt E4 2 3200 20 min 3 hr 30 min 4-6 3200 20 min 3 hr 30 min 6-8 4200 30 min 3 hr 35 min 8+ 5200 30 min 3 hr 35 min 2 3 4 6 ½ 1 2 2 ½ 1 2 2 ½ ½ 1 1 ½ 1 1 1 50g 100g 150g 200g 400ml 600ml 800ml 1l 2 tbsp 3 tbsp 5 tbsp 6 tbsp 1 2 3 4
Starters
Spring vegetable clafoutis SERVES FOOD PROCESSOR PREPARATION BAKING EQUIPMENT Eggs Crème fraîche Courgettes Carrots Turnips Red pepper Onions Cherry tomatoes Chives Thyme sprigs Pinches ground nutmeg Salt & pepper R4 2 4-6 3200 3200 20 min 20 min 40 min 40 min Small cassolettes E4 6-8 8+ 4200 5200 30 min 30 min 50 min 50 min Tart tin Ø 26-30 cm 1 2 3 4 160ml 320ml 500ml 650ml /4 1 1½ /2 3 /2 3 1 1 1 /4 1 1½ 1½ 2 3 /4 1 /3 ½ 1 1 /2 1 /2 1 1½ 3 5 8 10 2 3 4 6 1
Crunchy veg and pasta salad SERVES FOOD PROCESSOR PREPARATION RESTING COOKING Penne pasta Pink radishes Carrots Red peppers Red onions Lemons Sprigs basil Sprigs flat-leaved parsley Olive oil Salt & pepper E2 R4 2 3200 15 min 1 hr 10 min 4-6 3200 15 min 1 hr 10 min 6-8 4200 20 min 1 hr 10 min 8+ 5200 20 min 1 hr 10 min 170g 325g 500g 700g 3 6 8 12 ½ 1 1 2 ½ 1 1 2 ½ 1 1 2 ½ 1 1 2 ½ 1 1 2 ½ 1 1 2 1 2 4 6 35ml 65ml 100ml 125ml 1.
Parmesan soufflé SERVES FOOD PROCESSOR PREPARATION BAKING EQUIPMENT Eggs Parmesan cheese Butter Plain flour Water R2 2 3200 20 min 15 min 4 6 8 3200 4200 5200 20 min 30 min 30 min 15 min 15 min 15 min Straight-sided ramekins 2 4 6 8 80g 160g 240g 320g 10g 15g 20g 30g 1 tbsp 1½ tbsp 2 tbsp 3 tbsp 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.
Country pâté SERVES FOOD PROCESSOR PREPARATION BAKING EQUIPMENT: TERRINE Pork Chicken livers Veal escalopes Eggs Cognac Pork caul* (optional) Fresh thyme and bay leaves Salt & pepper Salmon rillettes 2 3200 10 min 2 hr 4-6 3200 10 min 2 hr 6-8 4200 10 min 2½ hr 8+ 5200 10 min 2½ hr 250g 500g 750g 1kg 125g 250g 375g 500g 60g 125g 190g 250g 1 1 2 3 1 tbsp 2 tbsp 3 tbsp 4 tbsp 1 1 1 1 1. Preheat your oven to 180 °C (gas mark 4). If you are using caul fat, soak it in hot water. 2.
Salmon blinis 14 blinis Preparation: 10 min Resting: 1hr Cooking: 2 min per blini Equipment: 9-cm blini or frying pan Blini batter Sauce 250g plain flour 250ml milk 25g thick crème fraîche 25g butter 7g fresh yeast* 3 eggs 1 pinch salt 300g thick crème fraîche 200g St Moret® or Philadelphia® cream cheese 1 tsp salt 2 sprigs dill Juice of 1 lime Smoked salmon or salmon roe To make the blini batter 01. Stir the yeast into the warm (35 °C) milk with a fork until it dissolves. Allow to rest for 1 minute.
Vegetables
Provençal vegetable tian SERVES FOOD PROCESSOR PREPARATION BAKING Tomatoes Red peppers Green peppers Courgettes Aubergines Black olives Garlic cloves Thyme, basil Olive oil, salt & pepper E4 2 3200 10 min 50 min 4-6 3200 10 min 50 min 6-8 4200 20 min 1h 8+ 5200 20 min 1h 250g 350g 500g 650g ½ 1 2 3 ½ 1 1 2 1 2 2 2 ½ 1 1 2 40g 75g 100g 150g 3 4 5 6 1. Preheat your oven to 210 °C (gas mark 6-7). 2. Wash and dry the vegetables. Carefully deseed the peppers. Set aside. 3.
Celeriac purée SERVES FOOD PROCESSOR PREPARATION BAKING Celeriac Thick crème fraîche Olive oil Salt Ratatouille E4 2 3200 10 min 20 min 4-6 3200 10 min 20 min 6-8 4200 15 min 25 min 8+ 5200 15 min 25 min 500g 1kg 1.5kg 2kg 65g 125g 190g 250g 1 tbsp 2 tbsp 3 tbsp 4 tbsp 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.
Potato gratin SERVES FOOD PROCESSOR PREPARATION BAKING Potatoes Gruyère cheese Thick crème fraîche Butter Milk Garlic clove Pinch ground nutmeg Salt & pepper E2 2 3200 20 min 1hr R2 4-6 3200 20 min 1hr 6-8 4200 25 min 1hr10 min 8+ 5200 35 min 1¼ hr 600g 1kg 1.5kg 2kg 80g 150g 180g 200g 50g 80g 120g 160g 20g 30g 45g 60g 200ml 500ml 750ml 1l 1 1 1 1 1 1 1 1 1. Grate the cheese in the midi bowl with the 2-mm grater disc. Set aside. 2. Peel, wash and dry the potatoes. 3.
Fish
Hake and vegetable julienne* parcels SERVES FOOD PROCESSOR PREPARATION BAKING EQUIPMENT Hake fillets Courgettes Carrots Turnips Red peppers White wine Lemon Sprigs of dill Olive oil, salt & pepper R4 E2 SERVES 2 4-6 6-8 8+ 3200 3200 4200 5200 30 min 30 min 35 min 35 min 25 min 25 min 25 min 25 min Kitchen string, baking parchment 2 Crab cakes 4 6 8 1 2 3 4 2 3 5 6 2 3 5 6 1 2 3 4 60ml 100ml 150ml 200ml 1 1 1 1 2 4 6 8 1. Wash the vegetables.
Oriental fishcakes SERVES FOOD PROCESSOR PREPARATION COOKING NUMBER OF CAKES Cod Nam pla fish sauce Ground turmeric Ground cumin Ground ginger Eggs Sugar Lemongrass stalks Fresh green chilli peppers Salt & pepper 2 3200 15 min 10 min 6 4-6 3200 15 min 10 min 12 6-8 4200 15 min 10 min 18 8+ 5200 15 min 10 min 24 230g 450g 680g 900g 1 tbsp 2 tbsp 3 tbsp 4 tbsp ½ tsp 1 tsp 2 tsp 2 tsp ½ tsp 1 tsp 2 tsp 2 tsp ½ tsp 1 tsp 2 tsp 2 tsp 1 1 2 2 ½ tsp 1 tsp 2 tsp 2 tsp 1 2 3 4 ½
Salmon tartare SERVES FOOD PROCESSOR PREPARATION EQUIPMENT Raw salmon Lemons or limes Olive oil Bunches chives Red and yellow peppers Capers Onions Pepper Fish pie 2 4-6 6-8 8+ 3200 3200 4200 5200 15 min 15 min 20 min 30 min Food ring / cutter (optional) 400g 800g 1.1kg 1.5kg 1 2 3 4 2 tbsp 4 tbsp 6 tbsp 8 tbsp 1 1 2 2 1 1 2 2 2 tbsp 4 tbsp 6 tbsp 8 tbsp 1 2 3 3 1. Peel the onions. Snip the chives. Set aside. 2.
Smoked salmon soufflé SERVES FOOD PROCESSOR PREPARATION BAKING 2 3200 20 min 10 min EQUIPMENT Smoked salmon Rice flour Egg yolks Egg whites Milk Tomato ketchup Vodka Pinches Cayenne pepper Pinches ground nutmeg Plain flour Knobs butter Salt & pepper 4-6 6-8 8+ 3200 4200 5200 20 min 25 min 25 min 10 min 15 min 20 min Straight-sided ramekins 50g 100g 150g 200g 15g 25g 40g 50g 1 2 3 4 2 3 5 7 80ml 100ml 150ml 200ml 1 tsp 1 tsp 1 ½ tsp 2 tsp 1 tbsp 1 tbsp 1 ½ tbsp 2 tbsp 1 1 1 2
Meat
Cottage pie SERVES FOOD PROCESSOR PREPARATION COOKING Floury potatoes Rump steak Onions Garlic cloves Sprigs flat-leaved parsley Eggs Butter Gruyere cheese Oil Milk Salt & pepper R2 2 3200 40 min 50 min 4-6 3200 40 min 50 min 800g 280g Curried lamb filo parcels E2 6-8 4200 45 min 50 min 8+ 5200 50 min 50 min 1.5kg 2kg 2.5kg 550g 725g 1kg 1 2 3 4 1 1 2 2 2 2 3 4 1 1 2 3 40g 70g 100g 140g 800ml 1,5l 2l 2,5l 30g 50g 70g 100g 01.
Hamburgers To make the burgers and garnish 6 burgers Preparation: 10 min Resting: 1 hr Cooking: 10 min E2 Bread buns Minced meat 300g strong white flour 120ml hand-hot water 10g fresh yeast* 40g melted butter 25g sugar 3g salt 1 egg 1 egg beaten with 15ml milk (for brushing) Sesame seeds (optional) 400g lean beef ½ red onion 1 tbsp olive oil Salt & pepper Garnish 2 tomatoes ½ red onion 1 ‘Little Gem’ lettuce 6 cheese slices Mayonnaise, tomato ketchup 01. Wash the lettuce. Peel and halve the onion.
Stuffed tomatoes SERVES FOOD PROCESSOR PREPARATION COOKING Large tomatoes Meat Bread (crusts removed) Milk Garlic cloves Onions Sprigs parsley Paprika Salt & pepper Kefta kebabs 2 3200 30 min 30 min 4-6 3200 30 min 30 min 6-8 4200 40 min 35 min 8+ 5200 50 min 40 min 4 8 12 16 225g 450g 675g 900g 60g 100g 130g 150g 2 tbsp 4 tbsp 4 tbsp 6 tbsp 1 2 3 3 1 1 2 2 3 5 7 10 1 tsp 1 tsp 2 tsp 2 tsp 01. Preheat your oven to 180 °C (gas mark 4). 02. Wash the tomatoes.
Steak tartare SERVES FOOD PROCESSOR PREPARATION Rump steak or sirloin steak Shallots Red onions Capers Bunches of chives Bunches of flat-leaved parsley Salt & pepper 2 3200 40 min 4-6 3200 40 min 6-8 4200 45 min 8+ 5200 50 min 500g 700g 1kg 1.4kg 1 2 3 4 2 2 4 4 3 tbsp 4 tbsp 6 tbsp 8 tbsp 1 1 1½ 2 1 1 1½ 2 1. Wash the parsley and pat it dry with kitchen paper. Put it in the main bowl with the metal blade and pulse a few times. 2. Peel and quarter the onions and shallots.
Desserts
Chocolate mousse Cooking: 5 min Resting: 3 hr Preparation: 30 min Serves 6-8 Serves 4 Preparation: 20 min Tiramisu 200g chocolate 50g caster sugar 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.
Preparation: 10 min Resting: 20 min Baking: 8-10 min 250g plain flour 600ml milk 3 eggs 1 tbsp vegetable oil 1 pinch salt 40 cookies Preparation: 10 min Resting: 1 hr Cooking: 5 min Equipment: pancake and waffle makers Pancake batter Waffle batter 12 waffles Chocolate cookies 10-12 pancakes Children’s teatime treats 250g plain flour 400ml milk 75g caster sugar 75g butter 1 level tbsp baking powder 3 eggs 2 pinches salt To make the pancakes m 1.
Short bread Victoria sponge cake Cooking: 30-35 min 225g plain flour 125g caster sugar 50g cornflour 175g soft butter Drops of Vanilla essence (to taste) 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.
Instant mango ice cream Serves 4 Preparation: 5 min 300 g frozen mangoes 125 g creamy yoghurt 1 slice gingerbread 1. Allow the mangoes to defrost just enough to cut the pieces in two (widthwise). 2. Put the gingerbread in the main bowl with the metal blade and blend for 30 seconds. 3. 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. 4. Eat immediately.
Lemon meringue pie Serves 6-8 Preparation: 1 hr Resting: 1hr Baking: 40 min Equipment: Ø 28-30 cm tin, piping bag* (optional), thermometer Rich shortcrust pastry Lemon filling Italian meringue 250g plain flour 140g butter 100g caster sugar 45ml chilled water 1 egg yolk 150g caster sugar 30g butter 3 untreated lemons 3 eggs 180g caster sugar 3 egg whites 3 tbsp water To make the pastry 1. Follow the recipe on p. 112. 2. Preheat your oven to 180 °C (gas mark 4). 3. Bake blind* for 20 minutes.
Pavlova Preparation: 15 min Baking: 30 min Equipment: cake tin Preparation: 20 min Baking: 2½ hr Equipment: piping bag* (optional) 150g shelled walnuts 120g caster sugar 100g softened butter 40g plain flour 1 tbsp rum 3 eggs 1 level tbsp baking powder 1 pinch salt Serves 6-8 1 cake Walnut cake 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.
Caramelised apple tart To make the filling E4 Serves 6-8 Preparation: 10 min Resting: 1hr Cooking: 50 min Equipment: Ø 28-30 cm tart tin Shortcrust pastry Filling 250g plain flour 125g butter 80ml cold water 1 pinch salt 1kg apples 45g butter ½ lemon 2 eggs 4 tbsp caster sugar 2 tbsp thick crème fraîche 1 tsp calvados 1 tsp ground cinnamon 1 tsp vanilla extract To make the shortcrust pastry 1. Put the flour, salt, diced butter and water in the bowl with the dough blade. 2. Process for 20 seconds. 3.
Chocolate tart Serves 6-8 Preparation: 30 min Resting: 1hr Baking: 40 min Equipment: Ø 28-30 cm tin Rich shortcrust pastry Ganache 250 g plain flour 140 g butter 100 g caster sugar 45 ml cold water 1 egg yolk 300 ml liquid crème fraîche 200 g dark chocolate 2 eggs To make the pastry 1. 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.
Brownie cake Serves 6 Preparation: 10 min Baking: 20 min Equipment: square 24 cm tin 200 g dark chocolate 100 g pecan nuts 140 g butter 150 g caster sugar 80 g plain flour 3 eggs 1. Preheat your oven to 160 °C (gas mark 2-3). 2. Put the pecan nuts in the mini bowl and pulse a few times to chop them coarsely. 3. Melt the butter and chocolate in a bain marie*. 4. Blend the eggs and sugar in the bowl with the metal blade for 10 seconds. 5.
Apple and kiwi crumble Preparation: 15 min Resting: 2 hr Equipment: tart tin with removable base Preparation: 20 min Baking: 30 min 200 g speculoos biscuits 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 1. Break the biscuits and blix them with the butter in the main bowl with the metal blade. 2. Spread this crumb mixture over the base of the tart tin. 3.
French fruit jelly Serves 30 Preparation: 10 min Drying: 2-3 days Cooking: 1½ hr 550 g stoned prunes 275 g caster sugar Granulated sugar to coat 1. Put the prunes and caster sugar in the main bowl with the metal blade. 2. Blend for 40 seconds or until reduced to a smooth paste. 3. 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. 1½ hr). 4.
Watermelon and honey juice Serves 4 Preparation: 10 min 350 g watermelon 250 ml apple juice 2 bananas 2 tbsp honey 1. Cut the watermelon flesh into pieces. Slice the bananas. 2. Blend all the ingredients in the main bowl fitted with the metal blade and the Blender ix for 1 minute. 3. Drink chilled. m Frozen lime Serves 4 Preparation: 5 min 30 ml mint syrup 4 oranges 2 scoops lime sorbet 1. Juice the oranges in the main bowl fitted with the citrus press. 2.
Mango lassi Preparation: 5 min Preparation: 5 min 150 g fresh strawberries 300 ml milk 1 tbsp caster sugar 2 scoops vanilla ice cream 1 dash lemon juice Serves 2 Serves 4 Strawberry milkshake 150 ml water 1 mango 1 pot creamy yoghurt 1 tsp honey 1 tbsp lemon juice 1. 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 Blender ix. 3. Blend for 30 seconds. 4. Drink immediately. 1. Wash, dry and hull the strawberries. 2.
B Bain marie This gentle cooking technique 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.
BASIC RECIPES Egg whites .............................................................70 Whipped cream ...................................................109 Fruits coulis ..........................................................116 Icing....................................................................102 French meringue ..................................................109 Italian meringue ...................................................106 Breas buns ................................................
BREAD & BAKING Country loaf ..........................................................38 Baguettes ...............................................................40 Olive and chorizo buns ..........................................42 Sandwich loaf ........................................................44 Fougasse ...............................................................46 Veggie pizza .........................................................48 Leek quiche...............................................
FISH Hake and vegetable julienne* parcels ......................82 Crab cakes ............................................................83 Oriental fishcakes...................................................84 Salmon tartare .......................................................86 Fish pie .................................................................87 Smoked salmon soufflé ...........................................88 MEAT Cottage pie ............................................................
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 réf. : 460 007 - 07/13 This symbol indicates that this product should not be treated as regular household waste. It should be taken to a collection point for the recycling of electrical and electronic equipment.
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