Mini Plus
www.magimix.
Important safeguards ...............................2 Description ...............................................4 2 Control Panel............................................5 Fitting the bowl .........................................6 4 Fitting the accessories................................7 5 Using the citrus press ................................9 Removing the bowls and accessories ........10 6 Cleaning ................................................11 7 Fundamental rules.....................
! IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 01. Read all instructions. 02. To protect against risk of electrical shock do not put the food processor in water or other liquid. 03. Close supervision is necessary when any appliance is used by or near children. 04. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning. 05. Avoid contacting moving parts. 06.
IMPORTANT SAFEGUARDS ! instruction concerning the use of the appliance in a safe way and if they understand the hazards involved 26. This appliance shall not be used by children. Keep the appliance and its cord out of reach of children. Children shall not play with the appliance. 27.
DESCRIPTION Stainless steel main blade Pusher mix Feed tube Blender Lid Egg whisk mini blade* Mini bowl Support + 2mm slicing/grating disc Main bowl Citrus press Motor shaft Spatula Motor unit 4 *to be used with the support Storage box
CONTROL PANEL STO P STOP AUTO AU TO PULSE PU LSE STOP: press this button to switch the machine off. AUTO: press this button to process in continuous mode and achieve an even texture. Ideal for chopping, processing and blending finely, as well as for whisking, slicing and grating. PULSE: press this button for intermittent processing. The machine automatically switches itself off as soon as you release this button, giving you complete control of the task from start to finish.
FITTING THE BOWL Before using your appliance for the first time, wash all the parts thoroughly (except the motor unit) 1 2 Place the bowl on the motor unit with the handle to the left hand side. Turn the bowl anti-clockwise as far as it will go making sure it firmly locks into position. The handle will now be at the centre of the motor unit. 3 Place the chosen attachment in the bowl (see details on following page).
FITTING THE ACCESSORIES m Stainless steel blade: place the blade directly in the main bowl, over the motor shaft. Put the lid on, and lock into position. Blender ix: for use with the main blade. For small quantities place it in the bowl otherwise position it in the lid. To slice: place the disc with its slicing blade facing upwards. To grate: Place the disc with its grating blades facing upwards. Discs: place the selected disc on the suppor t, turning it gently in an anti-clockwise direction.
FITTING THE ACCESSORIES 1 2 Egg whisk: make sure to assemble the 4 parts correctly. Check that the metal shaft is correctly locked. Mini Bowl: fit over the central spindle inside the large bowl. The small main blade also fits onto the support and locks into place when rotated in a slight anti-clockwise direction. 4 3 Place the mini blade on the motor shaft in the mini bowl. 8 Place the egg whisk directly in the main bowl on the motor shaft.
USING THE CITRUS PRESS 1 2 3 4 Fit the citrus press basket onto the bowl and turn anticlockwise until it locks into position. Select the cone according to the size of your citrus fruit. The large cone should always be slotted onto the small one. 5 6 Slide the cone onto the motor shaft. Place the lever arm opposite the locking system and clip the tab onto the bottom of the bowl. Place the fruit on top of the cone and press down gently.
REMOVING THE BOWLS AND THE ACCESSORIES 10 Stop the motor and remove the lid by turning it clockwise. You can then lift out the mini bowl, keeping the mini-blade inside. Carefully remove the mini-blade, before putting the mini bowl down. Carefully remove the blade, holding the rim away from the blades. Next, remove the support by rotating it, retaining a firm grasp on the disc. The disc can also be left fixed to the support for cleaning.
CLEANING Always unplug your appliance before cleaning it. Use a soft sponge with hot water and washing-up liquid to clean the attachments. To clean the bases of the stainless steel blade and the egg whisk, use a bottle brush. The egg whisk can be dismantled for easy cleaning. Ensure you assemble all the parts correctly Motor unit: wipe with a soft, damp cloth.
FUNDAMENTAL RULES Never use your hand to push the food down the feed tube. Never put any utensils or objects down the feed tube other than pusher provided. Maxi Never attempt to chop bones (even small ones). The machine is not intended for this purpose. You will irreparably damage your main blade. Liquids: Never fill the bowl more than one-third full. We recommend that you fill it below the top of the central spindle. Maxi Solids: Never fill the bowl more than two-thirds full.
FUNDAMENTAL RULES When using the Main Bowl or the Mini Bowl you can add either liquids or other ingredients via the feed tube. The lid must be released before trying to remove the bowl. If you can not release the bowl it is because you have not released the lid. Never exert too much pressure on the pusher when using the discs, otherwise the motor will slow down then stop. If this happens, press on the STOP button and wait a moment before switching the appliance back on.
TIPS SIMPLICITY • 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. • Pop soft foods (e.g. meat, fish or soft cheeses) into the freezer for a few minutes to firm them up before chopping, grating or slicing them in your food processor. NB.
TIPS • Soft doughs (brioche, choux pastry, etc.): Magimix food processors work on the rapid kneading principle. Doughs are kneaded for 30 seconds to 1 minute - the exact time depends on the amount and type of dough. Follow the instructions carefully for each recipe. • Normal doughs: for faster results, leave the dough to rise or prove at (or slightly above) room temperature. As flour is very light, you may sometimes notice a cloud of flour escaping from the bowl.
HOW TO READ THE RECIPES In order to make them accessible to everyone, our selection of recipes are easy to follow and cheap to make. They do not require any particular skills.
17 Basic preparations
Mayonnaise Preparation: 3 min. Cooking: none Ingredients (for 1 bowl) • 1 egg yolk • 1/4 tsp mustard • 250ml (1/2 pt) olive or salad oil • 2 tsp wine vinegar or 2 tbsp lemon juice • Salt and pepper In the mini bowl fitted with the mini blade, place the egg yolks, half the vinegar or lemon juice and the mustard. Blend for 20 seconds and with the machine still running pour the oil in via the feed tube. Stop the machine when all the oil has been added and the mixture has become thick and creamy.
Herb mayonnaise Preparation: 10 min. Cooking: 5 min. Ingredients (for 1 bowl) • • • • • • 2 shallots 7 tbsp unsalted butter 2 sprigs tarragon 2 egg yolks 7 tbsp vinegar Salt & pepper Chop the shallots and tarragon in the mini bowl (4-5 pulses). Put the resulting mixture in a small, thick-bottomed saucepan with the vinegar, salt and pepper. Reduce* to half its original volume over a low heat. Pour the reduction into the mini bowl. Add the egg yolks and pulse 3 times.
Whipped Cream Preparation: 5 min. Cooking: none Ingredients • 200ml whipping cream • 1 tsp icing sugar 20 minutes beforehand, place the cream and main bowl in the fridge. Take the bowl from the refrigerator and fit on machine. Fit the egg whisk. Pour the cold cream into the bowl. Close the lid and remove the pusher. Switch on. When the cream is sufficiently stiff, add the icing sugar and switch the machine on for a few final seconds. The preparation time will vary according to the type of cream you use.
Raspberry Coulis Place the raspberries and sugar in the main bowl, fitted with the main blade and the Blender ix attachment. Blend for 2 minutes, gradually adding the water via the feed tube. Using the citrus press, extract the lemon juice and stir into the fruit mixture. Either serve the coulis as it is or sieve it first to remove the pips. Tip: this coulis can be made with other, sweeter types of fruit, in which case, reduce the quantity of sugar used by 20% or 30%. m Preparation: 5 min.
Pancake Batter Preparation: 3 min. Resting: 2 hours Ingredients (for 16 pancakes) • • • • • • Place the flour, eggs, oil, beer and salt in the bowl with the main blade and the Blender ix attachment. Blend for 30 sec., then gradually add the milk via the feed tube and blend for a further 2 min. Tip: the pancakes will be even better if you leave the batter to stand for 2 hours beforehand.
French Flan Pastry Preparation: 5 min. Cooking: 20 min Equipment: 28 cm pie tin Ingredients (for 550g) • • • • • 250g flour 140g butter 100g caster sugar 45ml cold water 1 egg yolk Place the flour, sugar, butter cut into pieces and the egg yolk in the bowl fitted with the main blade and switch the machine on. Add the water gradually via the feed tube and switch off as soon as the pastry forms a ball. If the pastry doesn't form a ball, slowly add more water. Work the dough with the palm of your hand.
Bread Preparation: 15 min Resting: 1h30 Cooking: 20 min Ingredients For the dough • 250g flour • 160ml water • 12g fresh baker's yeast* • 5g salt 24 Dissolve the yeast in the water thanks to a fork. Put aside for 1 min. In the bowl fitted with the main blade, pour the salt, flour, water and yeast. Put the machine on and switch off as soon as the dough forms a ball (max 1 minute). Put the dough in a floured bowl. Cover it with a cloth. Let it rise for 2 hours.
Plaited brioche Preparation: 20 min + Resting: 1 hour Cooking: 20 min Equipment: large lidded bowl, brioche mould or loaf tin Ingredients (1 bread) • • • • • • • 250g ( 8 oz) plain flour 40g (1 oz) sugar 7g ( 1 oz) dry yeast 20g butter 125ml ( 4 fl oz) milk 1 pinch of salt 1 egg Dissolve the yeast in the milk. Set aside. In the main bowl fitted with the main blade, put the flour, salt, sugar and butter.
Cheese puffs R2 Preparation: 15 min. Cooking: 20-25 min. Equipment: piping bag with 2 cm (3/4 inch) Ingredients (makes 30 cheese puffs) Choux pastry • 200ml water • 75g butter • 150g (5 oz) plain flour • 1 tbsp caster sugar • Pinch of salt • 3 large or 4 small eggs • 100g comté cheese 26 Preheat your oven to 180°C / 355°F (gas mark 4). In the main bowl, grate the cheese using the grating disc. Set aside. Pour the water into a pan, add the diced butter and sugar. Bring to the boil.
Appetisers and Starters
Aubergine Caviar Preparation: 20 min. Cooking: 45 min. Equipment: ovenproof dish, large bowl Ingredients (serves 4) • • • • • 3 small aubergines 1 garlic clove 3 tbsp olive oil Salt and pepper 425ml water Pre-heat the oven to 150°C / 300°F (gas mark 2). Cut the aubergines in half lengthways and make a cross-shaped incision in the flesh. Lay them in an ovenproof dish and bake in the oven for 45 minutes. After this time, remove the aubergines and scoop out the flesh with a spoon.
Fennel Boats with Fresh Goat’s Cheese Preparation: 10 min. Cooking: none Equipment: large plate Ingredients (serves 4) • 2 bulbs fennel • 200g (7 oz) fresh goat’s cheese • 1/2 lemon • Fresh chives • Fresh chervil, mint, coriander • Oil for drizzling • 50g (2 oz) hazelnuts • Salt and pepper Finely chop the hazelnuts in the mini bowl and set aside. Slice the fennel in half, from top to bottom. Remove the centres and place in the main bowl with a little lemon juice and blend.
Curried Courgette Soup R2 Preparation: 10 min. Cooking: 20 min. Equipment: saucepan Ingredients (serves 4) • • • • • • 1 potato 2 courgettes 1 shallot 1 stick celery 2 tbsp olive oil 250ml (9 fl oz) chicken stock • 250ml (9 fl oz) single cream • 1 tsp curry powder • Salt and pepper 30 Fit the main bowl with the main blade, chop the celery and peeled shallot finely, using the pulse button.
Chicken Liver Terrine Preparation: 20 min. Cooking: 30 min. Equipment: frying pan, cake tin Ingredients (serves 4) • 200g (7 oz) chicken livers • 100g (4 oz) smoked streaky bacon • 3 tbsp port • 5 sprigs thyme • 4 bay leaves • 1/2 onion • 2 eggs • 50g (2 oz) butter • Gherkins • Salt and pepper Pre-heat the oven to 150°C / 300°F (gas mark 2). Remove all the membranes from the chicken livers and marinate them for 10 minutes in the port, along with 3 bay leaves and the crushed sprigs of thyme.
32 Main Courses
Cod Fishcakes with a Tomato & Olive Coulis Preparation: 20 min. Cooking: 20 min. Equipment: frying pan, serving dish Ingredients (serves 4) • 450g (1 lb) fillet of cod • 50g white wine court bouillon • 40g (2 oz) stoned black olives • 2 eggs • 3 tbsp plain flour • 1 onion • 1 lemon • Salt and pepper • 2 tbsp oil Dissolve the contents of the court bouillon sachet as per instructions on pack. Bring to the boil, add the fish and simmer for 10 minutes. Drain. Squeeze the lemon.
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Leek tart E2 Preparation: 45 min. Cooking: 40 min. Equipment: sauté pan, large bowl Ingredients (serves 4) • • • • • • Shortcrust pastry 3 leeks 60g (3 oz) butter 4 eggs 1 tbsp plain flour 1 bunch fresh herbs (parsley, thyme, rosemary, sage) • 1 pinch of ground nutmeg • Salt and pepper For the shortcrust pastry, refer to page 21. Wash the leeks and cut off the green part and the roots. Stand them upright in the feed tube (taking care not to overfill feedtube) and slice them using the slicer disc.
Steak tartare Preparation: 20 min. Cooking: none Ingredients (serves 3) • 450g (1 lb) rump steak, sirloin steak • 1 shallot • 2 onions • 3 tbsp capers • 1 small bunch chives • ½ bunch flat-leaved parsley • Salt and pepper. Wash and drain the parsley. Put it in the bowl fitted with the main blade. Give 5 pulses. Peel the shallots and onions. Cut into four. Add them to the bowl. Give 5 pulses. Cut the meat into pieces. Add chives and capers. Give some pulses. The meat should be chopped and not pureed.
Stuffed Tomatoes Preparation: 30 min. Cooking: 30 min. Equipment: kitchen paper, earthenware dish Ingredients (serves 3) • 6 large beef tomatoes • 250g (8 oz) lean rump steak • 50g (2 oz) white breadcrumbs • 1 small onion • Few sprigs of parsley • 1 tsp paprika • 4 tbsp milk • 1 clove garlic • 1 tsp paprika • olive oil • Salt and pepper Preheat oven to 180°C / 355°F (gas mark 4). Wash the tomatoes. Cut the top off the tomatoes and set aside. Remove the flesh and seeds of the tomatoes using a small spoon.
Shepherds Pie Preparation: 40 min. Cooking: 50 min. Equipment: saucepan (or pressure cooker), frying pan, gratin dish Ingredients (serves 4) • 1 large onion • 500g (1 lb) lean cooked lamb • 1 tbsp flour • 2 tbsp tomato purée • Salt and pepper • 1 carrot • 2 tbsp oil • 300ml (1/2 pint) stock • 2 tbsp chutney Topping: • 750g (112 lb) cooked potatoes • 50g (2 oz) butter • 2 tbsp milk Peel the onion and carrot and chop into pieces. Cut the meat into pieces.
Desserts
Yoghurt Cake Preparation: 5 min. Cooking: 20 min. Equipment: sandwich* tin Ingredients (for 1 cake) For the cake • 1 pot (5 fl oz) yoghurt • 1 pot caster sugar • 3 pots plain flour • 30g (11/2 oz) softened butter • 2 eggs • 1 tsp baking powder • 1 tsp orange juice • 1 pinch of salt Pre-heat the oven to 180°C / 355°F (gas mark 4).
Fresh Fig Tart Preparation: 10 min. Cooking: 20 min. Equipment: (saucepan), tart ring or quiche tin, greaseproof or silicone paper Ingredients (serves 4-5) • 1 pkt ready made puff pastry • 800g (13/4 lb) fresh figs • 100g (31/2 oz) sugar • 125ml of water Pre-heat the oven to 200°C / 390°F (gas mark 6). Butter the tin and line it with the puff pastry. Prick the base with a fork. Cover it with a circle of greaseproof paper and weigh this down with baking beans to keep the pastry flat.
Spice Cake R2 Preparation: 15 min. Cooking: 55 min.
Pavlova Preparation: 20 min Cooking: 2h30 Material: piping bag* Ingredient (serves 4-6) • • • • • • 100g sugar 100g icing sugar 100g strawberry 100g raspberry 4 egg white Mint leaves Whipped cream • 200ml whipped cream • 1tsp icing sugar For the French meringue Break the eggs. Separate the whites from the yolks. In the bowl fitted with the whisk, beat the eggs until stiff for 5 minutes, taking care to remove the pusher. Add the sugar and icing sugar slowly via the feed tube. Let it run for 1 minute.
Menus
Dauphinois Menu Starter R2 Preparation: 20 min. Cooking: 15 min. Equipment: saucepan, ramekins Ingredients (serves 4) • 3 eggs • 120g (4½ oz) piece Parmesan cheese • knob of butter • 1 tbsp plain flour • 150ml (5 fl oz) hot water Parmesan Soufflé Grate the cheese using the 2-mm grater disc and set aside. Melt the butter in a saucepan over a low heat, add the flour and stir in using a wooden spoon. Continue to cook the mixture over a low heat, stirring constantly, in order to cook the flour.
Main Course Preparation: 50 min. Cooking: 30 min.
Dessert Preparation: 30 min. Cooking: 30 min. Equipment: tart ring or quiche tin Ingredients (serves 4) • 1 quantity French flan pastry • 200g (7 oz) dark chocolate • 1 egg + 1 egg yolk • 50ml (1½ fl oz) single cream • 50ml (1½ fl oz) milk • 7 ½ g vanillaflavoured sugar • 80g (3 oz) soft brown sugar • Knob of butter Chocolate Pie Pre-heat the oven to 180°C / 355°F (gas mark 4). Make the French flan pastry (see p. 23). Butter the dish and line it with the pastry. Bake blind* for 20 minutes.
Provençal Menu Starter Preparation: 30 min. Cooking: 30 min. Equipment: saucepan, 20 cm (8-inch) deep sandwich tin*, serving dish Ingredients (serves 4) • • • • • • 2 medium tomatoes 1 red pepper 3 eggs 2 tbsp olive oil 12 fresh basil leaves Salt and pepper Main Course Preparation: 15 min. Cooking: 30 min. Equipment: frying pan, serving dish 48 PROVENÇAL MENU Tomato flan Immerse the tomatoes in boiling water for a few seconds, skin, de-seed and chop roughly.
Ingredients (serves 4) • 4 medium courgettes • 300g (11 oz) sausage meat • 50g (2 oz) smoked streaky bacon • 1 small onion • 2 tbsp olive oil • 1 egg • 2 tbsp grated Parmesan cheese • 20g (3/4 oz) butter • Salt and pepper Dessert Preparation: 10 min. Cooking: 25 min. Equipment: saucepan, deep serving dish Ingredients (serves 4) • • • • • • 18 fresh figs 2 oranges 1 grapefruit 1 lemon 50g (2 oz) sugar 6 fresh mint leaves Add the courgette flesh and pulse another 5 times to mix everything thoroughly.
Italian Menu Starter E2 Preparation: 20 min. Cooking: 10 min. Ingredients (serves 4) Artichoke & Parmesan Carpaccio Cook the artichokes for a few minutes in salted water with a few drops of lemon juice. Remove and leave cool for 10 minutes. During this time, slice the Parmesan and set aside. Next, slice the artichoke hearts. Arrange the artichoke and Parmesan slices on a plate. Season with salt and pepper, add the black olives and serve immediately.
For topping • 6 tbsp tomato coulis / puree • 1 small courgette • 2 tomatoes • 1 onion • 300g mozzarella • 5 fresh basil leaves Fry the chopped onion in a pan with a dash of olive oil. Spread the dough and prick a few times with a fork Cover the dough with the tomato coulis, tomatoes onion, courgette and mozzarella. Season each layer (salt and pepper). Lower the temperature of the oven to 220°C / 425°F (gas mark 7). Cook the pizza for 15-20 min. Take care.
Dessert Preparation: 15 min. Resting: 6 to 24h Equipment: rectangular tin, bowl Ingredients (serves 4) • 4 eggs • 1 tbsp unsweetened cocoa powder • 3 tbsp Amaretto • 300g (14 oz) mascarpone cream • 20-24 sponge fingers • 100g (4 oz) caster sugar • 200ml (10 fl oz) strong coffee 52 ITALIAN MENU Tiramisu Remove the mascarpone from the refrigerator 1 hour in advance. Separate the eggs. Whisk the egg whites until stiff (see p. 20) and set aside in a large bowl.
53
Mexican Menu Starter Guacamole Preparation: 20 min. Cooking: 15 min. Equipment: saucepan, ramekins Ingredients (serves 4) • 10 sprigs coriander • 1 small onion • 1/2 garlic clove • 2 ripe avocados • 1 lime • few drops Tabasco sauce • 1 pinch of ground caraway • 2 tbsp mayonnaise • 1 pinch of salt • 1 pinch of chilli powder Main Course E2 Chilli con Carne R2 Preparation: 20 min. Cooking: 55 min.
Ingredients (serves 4) • 250g (9 oz) beef • 500g (18 oz) tin kidney beans • 2 medium onions • 3 large tomatoes or 1 small tin peeled tomatoes • 1 small tin tomato purée • 1 garlic clove • 3 tbsp olive oil • Chilli powder • Bouquet garni • Salt and pepper • Cheddar cheese • Tabasco sauce Dessert Preparation: 30 min. Cooking: 2 min.
English Menu Starter Preparation: 10 min. Cooking: 10 min. Equipment: saucepan, cups Ingredients (serves 4) • 250g (9 oz) frozen peas • 1 shallot • 250ml (9 fl oz) chicken stock • 100g (4 oz) single cream • 5 g sugar • 4 fresh mint leaves • Salt and pepper Main Course Preparation: 25 min. Cooking: 1 hour Equipment: saucepan, roasting tray 56 ENGLISH MENU Minted Pea Soup Place the chicken stock in a pan and add the roughly chopped shallot, peas, sugar and a pinch of salt.
Ingredients (serves 4) (for a 1.5 kg chicken) • 50 g (2 oz) sliced bread • 150ml (5 fl oz) milk • 200g (7 oz) fresh spinach • 1 sachet pine nuts • 2 tbsp Cognac • Salt and pepper Dessert E2 Preparation: 15 min. Cooking: 30 min. Equipment: gratin dish Ingredients (serves 4/5) • • • • • • • • 100g (4 oz) plain flour 100g (4 oz) butter 80g (31/2 oz) sugar 50g (2 oz) ground almonds (optional) 7.
Parisian Menu Starter Preparation: 15 min. Ingredients (serves 4) • 400g fresh salmon • 2 yellow or green citrus • 2 tbsp olive oil • 2 tbsp capers • 1 bunch of chives • 1 red and yellow pepper • 1 onion • Pepper Main Course R2 Preparation: 10 min. Cooking: 5 min. Equipment: frying pan, serving dish Ingredients (serves 4) • • • • 1 carott 2 courgettes 2 tsp olive oil 1 tbsp chopped tarragon • salt, pepper. 58 PARISIAN MENU Salmon Tartare Peel the onions. Chop the chives.
Dessert Preparation: 10 min. Cooking: none Equipment: bowl, stemmed glasses Ingredients (serves 4) • 300g (10 oz) frozen raspberries • 1 lemon • 5 tbsp icing sugar • 3 egg whites Iced Raspberry Mousse In the main bowl, fitted with the whisk, whisk the egg whites until stiff and set aside in a bowl. Extract the lemon juice. Remove the citrus press and attach the main blade. Add the raspberries (very slightly defrosted), the icing sugar and the lemon juice. Blend for one minute.
American Menu Starter E2 Preparation: 15 min. Cooking: none Ingredients (serves 4) Waldorf Salad Peel and dice the apples. Cut the celery into slices using the slicer disc. Make the mayonnaise in the main bowl (see p.18). Stir the apple and celery into the mayonnaise, adding the walnuts. Serve on a bed of lettuce leaves. • 2 Golden Delicious apples • 2 sticks celery • 80ml (3 fl oz) mayonnaise • 50g (2 oz) shelled walnuts • A few lettuce leaves Main Course Preparation: 15 min. Cooking: 8 min.
Ingredients (serves 4) • • • • • • • • • • • 2 rusks 1 egg 1/2 bunch parsley 1 tsp mayonnaise 1 tbsp Worcestershire sauce 1 pinch of Cayenne pepper 1 tsp mustard 160g (51/2 oz) crabmeat 30g (11/4 oz) butter Salt Dried breadcrumbs Dessert Preparation: 10 min. Cooking: 45 min.
Normandy Menu Starter Preparation: 10 min. Cooking: 20 min. Equipment: saucepan, soup tureen Ingredients (serves 4) Mushroom Soup Blend the mushrooms in the main bowl, fitted with the main blade and the Blender ix attachment, for 2 minutes to obtain a smooth purée. Tip into a pan. Next, blend the water, potato flour and salt. Add to the mushrooms and simmer over a moderate heat for 15 to 20 minutes. Pour into a soup tureen and add the crème fraîche. Stir and serve.
Ingredients (serves 4) • 4 trout fillets (approx. 900g (2 lb)) • 2 shallots • 60ml (21/4 fl oz) thick cream • 300g (101/2 oz) sorrel • 40g (11/2 oz) butter • 1 lemon • Few sprigs dill and chives • 1 glass of dry cider • 1 carrot • Salt and pepper Chop the sorrel using the main blade and add it to the contents of the frying pan. Leave to melt into the sauce, then add the cream and a little salt and pepper. Reduce the sauce over a low heat for about 15 minutes. Check seasoning and adjust to taste.
64
Vegetarian Menu Starter Preparation: 15 min. Cooking: 35 min. Equipment: saucepan, bowl Ingredients (serves 4) • • • • • • • • 150g (5 oz) Puy lentils 500ml (18 fl oz) stock 1 small onion 1 bay leaf 1 tsp crème fraîche 10 small croûtons ½ bunch chervil Salt and pepper Main Course R2 E2 Preparation: 20 min. Cooking: 60 min. Equipment: cake tin Lentil Soup Tip the lentils directly into a cooking pot with the bay leaf and the onion, peeled and cut into quarters. Add the cold stock.
• • • • • Pour over the egg mixture. Cover with the rest of the puff pastry, sealing the edges of the pastry sheets firmly together. Brush the pie lid with the egg yolk, then make a small hole in the centre to let the steam escape. Place the pie in the oven. After 15 minutes, cover with a piece of aluminium foil and continue baking for a further 15 minutes. After this, turn the oven down to 210°C / 410°F (gas mark 6-7) and bake for 30 more minutes.
Southwestern Menu Starter R2 Preparation: 20 min. Cooking: 30 min. Equipment: mixing bowl, frying pan Ingredients (serves 4) • • • • • • 5 medium potatoes 3 garlic cloves 40g (11/2 oz) butter 4 tbsp oil 5 sprigs parsley Salt and pepper Main Course E2 Preparation: 20 min. Cooking: 55 min. Equipment: saucepan. French Rösti Peel, rinse and dry the potatoes. Peel the garlic.Wash and dry the parsley. Put both ingredients in the mini bowl. Pulse a few times. The mixture should be chopped, not puréed.
Ingredients (serves 4) • 4 monkfish fillets (1.2kg or 2 lb 9 oz) • 1 bottle red wine (Médoc, if possible) • 1 litre (13/4 pt) fish stock • 1 tbsp oil • 3 shallots • 3 leeks • 400g (14 oz) mushrooms • 1 garlic clove • 1 bay leaf • 1 sprig thyme • 2 cloves • Salt and pepper • Croûtons Dessert Preparation: 30 min. Cooking: 15 min. Equipment: pan, sieve, stemmed glasses.
69 Cocktails / Milkshakes
Strawberry milkshake Preparation: 5 min. Ingredients • 100g (5 oz) fresh strawberries • 150ml (10 fl oz) fresh milk • 1 tbsp sugar • 1 scoop vanilla ice cream • 1 dash lemon juice Wash and drain the strawberries. Hull* them. Put the strawberries in the bowl with the main blade and the Blender ix attachment. Pulse 3/4 times. Add the sugar and ice cream and blend. Gradually pour the milk in through the feed tube, before adding the dash of lemon juice. Blend for 1 minute to obtain a frothy drink.
Mango lassi (yoghurt drink) Preparation: 5 min. Ingredients • • • • • Peel the mango. Put it in the bowl fitted with the main blade and the Blender ix attachment the yoghurt, honey and lemon juice. Blend for 30 sec., gradually adding the water via the feed tube. Tip: For extra zing, try chopping a few mint leaves in the mini bowl and adding them to your cocktail.
Ice-cool blackcurrant and kiwi cocktail Preparation: 10 min. Ingredients • 2 kiwi fruit • 3 scoops blackcurrant ice cream • 200ml (7 oz) Indian tonic water. Peel the kiwi fruit pieces into pieces and put in the bowl fitted with the main blade and the Blender ix attachment. Pulse 4/5 times. Add the blackcurrant sorbet. Blend for 1 min. Pour the Indian tonic water in through the feed tube and blend. Serve chilled in glasses. m Melon, raspberry and strawberry cocktail Preparation: 5 min.
Baby food COCKTAILS / MILKSHAKES 73
Carrot Parmentier Preparation : 5 min. Cooking : 15 min. Wash the potato and carrot, peel them and cut into pieces. Steam the vegetables and the beef for approximately 15 min. Place all the ingredients in the mini bowl and pulse 4/5 times, then blend to obtain a smooth purée. Ingredients From 6 months onwards • 50g potato • 100g carrot • 20g minced beef • 1 tbsp butter Creamed salmon Preparation : 3 min. Cooking : 20 min. Ingredients Wash the vegetables, peel the potato and cut into 2cm pieces.
Pear and vanilla dessert Preparation : 5 min. Cooking : 15 min. Ingredients Peel and core the pear and cut it into large pieces. Place it in a saucepan with 3 tablespoons water and simmer for approximately 15 min. over a low heat. Place the cooked pear in the mini bowl with the sugar and pulse 5/6 times. Allow to cool slightly. From 6 months onwards 1 large pear ½ sachet vanilla sugar Apple and kiwi dessert Preparation : 8 min. Cooking : 20 min.
B ––––––––––––––––––––––––––––––– S ––––––––––––––––––––––––––––––– Bain marie To melt chocolate or heat a sauce gently, the ingredients can be placed in a bowl over a pan containing very hot (but never boiling) water. Sandwich tin Round tin with a high edge. It used for cooking clafoutis, chocolate cakes... Bake blind Bake an empty quiche or piecrust, i.e. without its filling. F –––––––––––––––––––––––––––––––– Fresh yeast Can be bought in bakeries or health food shops.
Dauphinois 45 Parmesan Soufflé Stuffed Chicken Breasts Potato & Turnip Gratin Chocolate Pecan Pie Provençal 48 Tomato Flan Stuffed Courgettes Confit of Figs in a Citrus Sauce Italian 50 Artichoke & Parmesan Carpaccio Pizza with vegetables Tiramisu Mexican 54 Guacamole Chilli con carne Mango Mousse English 56 Minted Pea Soup Chicken with Spinach Stuffing Apple Crumble Parisian 58 Salmon Tartare Pan-Fried Shredded Carrots & Courgettes Iced Raspberry Mousse American 60 Waldorf Salad Marylan
BASIC PREPARATIONS Mayonnaise...........................................................18 Aïoli .....................................................................18 Herb Mayonnaise ..................................................19 Tapenade ..............................................................19 Whipped cream.....................................................20 Egg Whites............................................................20 Raspberry Coulis..........................................
Potato & Turnip Gratin............................................46 Stuffed Courgettes ..................................................48 Pizza with vegetables .............................................50 Chilli con Carne.....................................................54 Chicken with Spinach Stuffing.................................56 Pan-Fried Shredded Carrots & Courgettes................58 Maryland Crab Cakes............................................
réf. : 460 002 - 07/14 Photography : Prise De Vue Production, Studio Crampont, Studio Péchart, Fotolia Printed in France by Bezin Haller - Juillet 2014 This symbol means that this product should not be treated as regular household waste. It should be taken to a small domestic appliance recycling bank, where electrical and electronic goods can be recycled safety. Contact your local council or household waste recycling centre to find out where the nearest recycling bank is.
