561729

Magimix Ma Cuisine 2014 Handleiding

9
Verklein
Vergroot
Pagina terug
1/79
Pagina verder
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 ........................................37
Soups ......................................................57
Starters ....................................................65
Vegetables ...............................................75
Fish .........................................................81
Meat .......................................................89
Desserts ................................................... 97
Cocktails................................................119
Glossary ...............................................124
Recipe index ..........................................125
Contents
32
IMPORTANT SAFEGUARDS 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.
• This appliance can be used by children aged from 8 years and above and
persons with reduced physical, sensory or mental capabilities or lack of
experience and knowledge if they have been given supervision or instruction
concerning use of the appliance in a safe way and understand the hazards
involved. Children should not play with the appliance. Cleaning and user
maintenance should not be made by children without supervision.
• This appliance can be used by children aged from 8 years and above if they
have been given supervision or instruction concerning use of the appliance in
a safe way and if they understand the hazards involved. Cleaning and user
maintenance shall not be made by children unless they are aged from 8 years
and above and supervised. Keep the appliance and its cord out of reach of
children aged less than 8 years.
• If the power cord has been damaged, or if your appliance is no longer working
properly, it must be replaced or repaired by the manufacturer, a Magimix-
approved after-sales service agent or a similarly qualified person, in order to
avoid all risks.
• Always unplug your appliance if you are leaving it unattended, and before
cleaning it, or fitting or removing parts.
• Before plugging an appliance in, always check that the voltage indicated on the
appliance corresponds to the voltage of your mains supply.
• Models with a chrome finish must always be connected to a grounding outlet
with their original power cord.
• Never allow the power cord to dangle over the edge of your worktop or counter,
and make sure it never comes into contact with hot surfaces.
• Never insert your hands – or a utensil - in the feed tube while the disc, blade or
juicer is moving, to prevent serious injury and avoid damaging the appliance
• You may use a spatula, but only when the processor is not running.
• Never put the processor bowls in your microwave oven.
• Always handle the discs and blades with caution, as they are extremely sharp.
• To avoid all risk of injury, never install the metal blades or discs on the motor
shaft unless the bowl has been locked into position first.
• The blades are all extremely sharp: never use the slicing disc until all the parts
have been properly assembled.
• Never use your appliance if the juicer basket has been damaged in any way.
• Your appliance is equipped with a thermal protection that automatically
switches the motor off if it has been running for too long or is overloaded. If
this happens, turn your machine off and wait for it to cool down completely
before switching it back on again.
• Never leave your appliance running unattended, even though you do not
have to keep the AUTO button pressed.
• Check that the lid is completely level and correctly locked into position
before switching your appliance on.
• Never attempt to override the safety mechanisms.
• Press the STOP button and wait for all the moving parts to come to a
standstill before turning the lid.
• Never use your appliance outside.
• This appliance is intended solely for domestic use.
• The following usages are not covered by the warranty: in kitchen areas
reserved for personnel in shops, offices and other workplace environments,
on farms, by the patrons of hotels, motels and other commercial environments
of a residential nature, and in bed and breakfast-type environments.
KEEP THESE IMPORTANT SAFEGUARDS
IN A SAFE PLACE
FOR DOMESTIC USE ONLY
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. For more details about collection points,
please contact your local council or your household waste disposal service.
ENVIRONMENTAL PROTECTION
54
Drawing on its wealth of experience,
Magimix has been designing and building
sturdy, efficient and easy-to-use kitchen appliances
in the heart of Burgundy for more than 40 years.
The inventor of the food processor, Magimix now proudly
presents the very latest generation.
We are delighted that you have chosen our Magimix
food processor to assist you in your everyday tasks
within your kitchen.
We very much hope that your appliance
will give you every satisfaction.
It will take all the drudgery out of cooking and put
the “haute” into your cuisine.
You will soon wonder how you ever managed without
your Magimix food processor, as it tirelessly chops,
blends, kneads, mixes, emulsifies, whisks,
grates and slices.
You will soon be making lump-free pancake batter,
whipping up a batch of mayonnaise and baking
delicious homemade bread.
Featuring everything from cream of courgette soup and
Provençal vegetable tian to shepherd’s pie and chocolate
mousse, our recipe book contains more than 100 simple
but delicious ideas that will have you using your
food processor every day.
Multifunction
Food Processor
76
* depending on the model
(1) For greater stability, thread the power cord through the notches on the
underside of the motor unit.
Double pusher
Graduated pusher
Graduated pusher
Mini bowl
Midi bowl*
Main bowl
Motor unitStorage box
(1)
Motor shaft
Spatula
Disc support
Slicing disc
Grating disc
Metal blade
Blender
m
ix*
DESCRIPTION
Dough blade
or
Whisk
Lid Standard lidXL
Feed
tube
or
CONTROL PANEL
PULSE
STOP
AUTO
STOP : press this button to switch the machine off.
AUTO : press this button to process in continuous mode and obtain a more even
texture. Ideal for fine chopping, mixing or blending, as well as for kneading, beating
egg whites, slicing or grating.
PULSE : press this button for intermittent processing. The machine automatically switches
itself off as soon as you release this button, giving you complete control over the task from
start to finish. Ideal for coarse chopping or mixing.
For preparations such as soups and purées, start off using the pulse button, then switch to
continuous mode (AUTO).
Y
ou will achieve a smoother consistency.
1 pulse = keep the PULSE button pressed down for 1-2 seconds and release.
Never unlock the lid without pressing the STOP button first. Your appliance is
fitted with a thermal failsafe that automatically switches the motor off if it is
overloaded or has been running for too long.
If it is activated, press the STOP button and wait until the machine has cooled
down completely before switching it on again.
Total weight, amounts calculated for the main bowl.
MAXIMUM PROCESSING CAPACITIES
C 3200 CS 4200 CS 5200
Brioche
0.5 kg 0.8 kg 1 kg
Bread dough 0.6 kg 1 kg 1.2 kg
Shortcrust pastry 1 kg 1.2 kg 1.5 kg
Soup 1 l 1.3 l 1.8 l
Minced meat 0.75 kg 1 kg 1.4 kg
Carrots 0.8 kg 1 kg 1.4 kg
Egg whites (beaten) 2 - 5 3 - 6 3 - 8
98
REMOVING THE CLEAR BOWLS
FITTING THE CLEAR BOWLS
Place the lid on top of the bowl and turn
in an anticlockwise direction until it locks
into place.
Release the main bowl by turning it
clockwise. You can now remove it.
6
6
7
7
Place the bowl on the motor unit and turn
in an anticlockwise direction to lock into
place.
Unlock the lid by turning clockwise and
lift it off.
1
1
2
2
Slide the mini bowl onto the motor shaft.
Lift the mini bowl out.
Fit the mini blade onto the motor shaft
inside the Mini bowl.
Lift the midi bowl out, holding it by the
rim.
Slide the midi bowl onto the motor shaft,
inside the main bowl.
Remove the blade from the mini bowl.
Wash all the parts thoroughly (except the motor unit) before using your appliance for
the first time.
4
4
5
5
3
3
• Triple protection: your appliance will
only work if both the bowl and lid are
correctly locked into place, and if the
bottom of the double pusher is level
with the MAX level indicator (p. 15).
• Do not leave the lid in the locked
position when the machine is not in
use.
• Always handle the discs and metal
blades with caution, as they are
extremely sharp.
• Never unlock the lid unless you have
pressed the STOP button first. If the
bowl will not move, check that the lid
has been unlocked.
WARNING
WARNING
1110
WHISK: used in the main bowl to whip
cream or beat egg whites for meringues,
mousses, soufflés, etc.
DISCS: used in the midi bowl for grating
or slicing fruit, vegetables or cheese in
two different thicknesses (2 mm and
4 mm)*
* depending on the model
METAL BLADE AND BLENDERMIX
STANDARD ACCESSORIES
MINI BOWL: equipped with a metal
blade for blending, chopping, mixing and
emulsifying small amounts.
METAL BLADE: used in the main bowl for
mincing, blending, emulsifying, chopping.
Blender
m
ix* : designed to ensure a
smoother, creamier finish when blending
soups and other liquids.
DOUGH BLADE: used in the main bowl
for mixing and kneading leavened or
unleavened dough.
MIDI BOWL*: a practical, easy-clean
bowl specially designed for use with the
discs.
BL
A
D
E
:
used
in th
e
m
a
in
b
Fit the metal blade on the motor shaft.
Put the ingredients in the bowl. Slot the
BlenderMix in the bowl. Turn the lid until
it locks into position.
The metal blade is extremely sharp. Always hold it by the central hub. When
emptying the bowl, either remove the metal blade first or hold it in place by
placing a finger on the central hub.
BLENDS soups, milkshakes, cake mixtures,
pancake batter, etc.
Process in continuous mode for 1-4
minutes.
CHOPS meat, fish and fresh herbs in
either PULSE or continuous mode (AUTO).
EMULSIFIES sauces, crushes ice, and
chops chocolate and sugar to a powder
in continuous mode (AUTO).
1 2
Place the ingredients in the bowl, put the
lid on and turn it anticlockwise until it
locks into position.
Place the metal blade on the motor shaft.
It needs to be at the bottom of the bowl.
METAL BLADE
BLENDERMIX (depending on the model)
1
The Blender
m
ix attachment should only be used with the metal blade.
2 3
1312
WHISK
DOUGH BLADE
Place all the ingredients in the bowl. Put
the lid on and turn anticlockwise until it
locks into position.
The dough blade can also be used to stir
chocolate chips, dried fruit, etc., into the
dough without chopping them. Simply
pulse 2 or 3 times.
Press AUTO.
Switch off as soon as the dough forms a
ball or the mixture is sufficiently kneaded.
MIXES and KNEADS unleavened dough
for shortcrust pastry, rich shortcrust
pastry, etc.
MIXES and KNEADS leavened dough for
bread, brioche, etc.
54
Fit the dough blade on the motor shaft.
It needs to be at the bottom of the bowl.
1
Never exceed the quantities recommended on p. 7.
Check out our useful hints and tips on p. 23.
Use the spatula to scrape any remaining flour off the bowl walls.
2 3
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.
WHIPS cream
Before you begin, chill the bowl and
ingredients in the fridge for an hour. Pour
the whipping or double cream into the bowl.
Whisk continuously, keeping a close eye
on the cream so that it does not turn into
butter.
Put the lid on and turn until it locks into
place.
WHISKS egg whites
Put the egg whites in the bowl
Whisk continuously for 5-8 minutes,
depending on the number of egg whites.
Your bowl must be clean and dry. To allow enough air in, remove the graduated pusher
beforehand.
2 3
Slot the egg whisk onto the motor shaft.
Ensuring it is at the bottom of the bowl.
Add the ingredients.
When whisking egg whites or whipping
cream, remove the graduated pusher
from the feed tube to allow more air in.
Make sure you fit the four sections
together correctly. Check that the metal
shaft has been correctly inserted. It should
protrude slightly from the top.
1
Check out our useful hints and tips on p. 23.
Built to an exclusive, patented Magimix design, the whisk beats the egg
whites very gradually, making them stiffer and giving them more volume.
1514
GRATER / SLICING DISCS
GRATER / SLICING DISCS
Lower the midi bowl into the main bowl.
Slide the disc support onto the motor
shaft.
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.
Large feed tube: fruit or vegetables for
slicing can be left whole.
Small feed tube: to slice long fruit or
vegetables (e.g. leeks, carrots), stand them
upright and close together in the feed tube.
Small feed tube: when grating fruit or
vegetables, stack them horizontally for
longer shreds.
B) NON-XL MODELS: you may need to
cut large fruit or vegetables (e.g. apples,
tomatoes) in half.
1 2
Position your chosen disc so that the
relevant function and thickness code is
uppermost.
For nonreversible discs*, make sure
you put them the right way up. The
central plastic part should be pointing
downwards.
Slot the disc onto the disc support.
Turn it anticlockwise until it locks into
place (a two-stage process).
The lid is equipped with a safety system
which means that your appliance will only
work if the bottom of the large pusher is
level with the MAX level indicator.
MAX
Slicing/grater discs:
each disc is engraved with a code, e.g.
R/G4: 4-mm grater
E/S2: 2-mm slicer
We recommend you use the discs in the midi bowl. A) XL MODELS
4 5
3
• Always handle the discs with caution,
as the blades are extremely sharp.
• Never insert a foreign object - or
your fingers - into the feed tube.
Always use the pusher designed for
that purpose.
•
Never exceed the recommended
quantities (p. 7).
WARNING
Check out our useful hints and tips on p. 22.
After grating or slicing, you will be left with tiny stubs of fruit or vegetables
on your discs. This is entirely normal and ensures a flawless end result.
After grating or slicing, you will be left with tiny stubs of fruit or vegetables on
your discs. This is entirely normal and ensures a flawless end result.
R
/
G
4
R
/
G
4
E
/
S
2
1 2
* depending on the model
1716
CREATIVE DISC KIT: 3 novel discs for 3
creative cuts: fluted, julienne and extra-
wide julienne.
DICING KIT: as well as dicing fruit and
vegetables, you can also cut them into
sticks or french fries.
OPTIONAL DISCS
USING THE CITRUS PRESS
ADDITIONAL ACCESSORIES
The accessories you find in the box will vary depending on the model.
DOUGH BOWL KIT: perfect for
hassle-free baking (bread, brioche,
cakes). The dough is kneaded, proved
and baked all in the same bowl.
MASH & PUREE KIT: for totally natural
vegetable purées and fruit compotes.
JUICER AND SMOOTHIE
m
IX :
ideal for making juices, cocktails,
smoothies, nectars and coulis.
CITRUS PRESS:
with a lever arm and 2
cones, yielding juice with no pips and just
the right amount of pulp.
Slot the citrus press basket onto the bowl
and turn it anticlockwise until it locks into
position.
Select the right cone for the size of your
citrus fruit. The larger cone should always
be clipped onto the smaller one.
1 32
4
Slide the cone onto the motor shaft.
Position the lever arm opposite the
locking system and clip the tab to the
base of the basket.
Lower the lever arm, switch your processor
on, and apply gentle pressure to the arm
until all the juice has been extracted.
Position the halved fruit on the cone,
pressing down gently.
Switch your appliance off before
raising the lever arm, to avoid
splashing.
5
7
6
8
When juicing grapefruit, release the pressure very slightly from time to time,
to extract the maximum amount of juice.
Check out our useful hints and tips on p. 23.
6-mm
grater
6-mm
slicer
Parmesan Wide
julienne
Fluted Julienne•••••• Extra-wide
julienne
18
THE BENEFITS OF VITAMINS AND MINERALS
CLEANING
ACCESSORIES: use a bottle brush to
clean inside the accessories.
DOUGH BLADE: remove the detachable
cap* for a more thorough clean.
2 3
Always clean it immediately after use
(using water and washing up liquid).
Always unplug your appliance before you clean it.
MOTOR UNIT: wipe with a soft, damp
cloth.
1
4
To preserve the appearance of the
detachable parts and make them last as
long as possible, make sure you follow
these recommendations:
• Dishwasher: select the minimum
temperature (< 40 °C) and avoid the
dr
ying cycle (generally > 60 °C).
• Washing by hand: do not leave the
parts immersed in detergent for too
long. Avoid abrasive products (e.g.
stainless-steel scrubbers).
• Detergents: read the manufacturer’s
instructions to check their compatibility
with plastic items.
Never leave parts to soak. Dry them straight after washing.
Make sure you dry the stainless-steel parts thoroughly to avoid oxidizing stains.
These are purely aesthetic and do not affect the quality of the blades, discs or bowls.
Some foodstuffs such as carrots tend to stain plastic. Rubbing with a piece of kitchen
paper and a little vegetable oil will remove most of this staining.
* Insert a spoon handle into the dough blade hub to push the cap off from the inside.
The Compact model’s dough blade does not have a cap.
Warning: always handle the blades and discs with caution, as they are
extremely sharp.
Never immerse the motor unit in water.
19
Which are the best sources ?*
parsley, watercress, spinach, fennel, broccoli, blackcurrants, green cabbage, etc.
ginger, parsley, watercress, spinach, fennel, blackberries, etc.
pineapple, leek, sorrel, garlic, melon, peach, asparagus, spinach, tomato, etc.
ginger, sorrel, spinach, fennel, parsley, etc.
garlic, ginger, coconut, cherries, etc.
ginger, parsley, spinach, garlic, fennel, etc.
celeriac, fennel, spinach, beetroot, turnip, parsley, etc.
Calcium
Iron
Iodine
Magnesium
Phosphorus
Potassium
Sodium
Vitamins
Mineral salts
Fruit
B1 C A D
Apple • • •
Apricot • • • •
Blackberry • • • •
Blackcurrant • • •
Cherry • • • •
Grape • • •
Grapefruit • • • •
Kiwi fruit • • • •
Lemon • • • •
Melon • • •
Orange • • • •
Peach • • •
Pear • • •
Pineapple • • • •
Plum • • •
Raspberry • • •
Redcurrant • • •
Strawberry • • •
Vegetables
B1/B6 A E K
Asparagus • •
Cabbage • • • •
Carrot • • •
Celeriac •
Celery • • • •
Chicory •
Courgette • • •
Cucumber • • •
Fennel • •
Lettuce • •
Onion •
Parsley • • •
Spinach • • • •
Sweet pepper • • •
Tomato • •
Turnip •
Watercress • • •
* For each mineral salt, we have classified the fresh fruit and vegetables in descending
order according to their average content per 100 g net. NB: dried fruit (dried apricots,
etc.) are also a good source of mineral salts, especially magnesium, phosphorous and
potassium.
2120
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. they should be firm, not frozen!
PRACTICAL
• If you want to spend your time using your food processor, rather
than cleaning it, do the first task in the mini bowl, then move
on to the midi bowl, and finish off with the main bowl.
Always start with the hard or dry ingredients and end with the liquid
ones.
•
If your appliance star
ts to vibrate, carefully wash and dry the feet,
and check that you have not exceeded the maximum capacities
shown on p. 7.
XL LID
• The small feed tube is ideal for:
- slicing long fruit or vegetables (e.g. cucumbers, carrots, leeks).
Stand the fruit and vegetables upright and close together.
- slicing small fruit or vegetables (e.g. strawberries, kiwi fruit, turnips).
Introduce them into the small feed tube one at a time.
- grating long fruit or vegetables (e.g. carrots, courgettes) or chunks of cheese.
Stack them horizontally in the small feed tube.
• The large feed tube is ideal for:
- slicing round fruit or vegetables (e.g. oranges, pineapples, apples, pears, mangoes,
tomatoes, potatoes).
Either cut them into large pieces before introducing them into the feed tube, or leave
them whole.
Make sure you do not fill it beyond the MAX level indicator, otherwise your food
processor will not start.
MINI BOWL
• The mini bowl is ideal for processing small amounts. Use it to chop onions or herbs, mince
meat, or whiz up dips, salad dressings and mayonnaise.
• Before chopping fresh herbs, check that both the herbs and the bowl are perfectly clean
and dry. This will ensure you get the very best results. The herbs will also keep
for longer.
• You can use the mini bowl directly as a serving dish, providing you
remember to remove the metal blade first!
20
Hints &
Tips
Golden
rules
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.
• Solid ingredients: never fill the bowl more than two-thirds full.
METAL BLADE
• When processing large amounts of meat or vegetables, cut the food into 2-cm pieces.
• If your are chopping meat or fish, use the PULSE button to control the end
result.
• For vegetable purées, cut the cooked vegetables into large pieces
before putting them in the bowl with the metal blade. Use the PULSE
button first, then switch to continuous mode (AUTO) until the purée
reaches the desired consistency.
BLENDERMIX
• Soups, pancake batters, cocktails: the metal blade goes in the bowl first, followed by
all the ingredients, then the Blender
m
ix. Your processor is now ready to run.
The Blender
m
ix attachment gives a smooth volute finish.
DOUGH BLADE
• Soft dough (brioche, choux pastry, etc.): Magimix food processors
work on the rapid kneading principle. Doughs are kneaded for just
30 seconds to 1 minute, the precise time depending on the amount and type of dough.
Follow the instructions carefully for each recipe.
• Normal dough: for faster results, leave the dough to rise or prove at (or slightly above)
room temperature. As flour is very light, you may sometimes notice a cloud of flour
escaping from the bowl. To avoid this happening, put all the non-liquid ingredients
(salt, flour, butter, eggs, etc.) in the bowl before adding the liquid ingredients (water,
milk, etc.). Only then switch your food processor on.
• You can store dough in the freezer for up to 2 months, providing you wrap it carefully
in cling film. Remember to take it out the day before you intend to use it.
EGG WHISK
• Make sure your bowl is clean and dry.
• Remember to remove the graduated pusher from the lid to let in enough air!
• Beaten egg whites: for fluffier egg whites, use eggs that are at room
temperature.
• Whipped cream: do not use fat-free or low-fat cream, as it will not whip!
Make sure the full-fat whipping or double cream you use is chilled.
Place the food processor bowl in the freezer for 10 minutes beforehand.
If you can track it down, add some powdered stabilizer (e.g. Whip
It
®
) to the cream, as this will keep it stiff for several hours in the fridge.
Keep a close eye on the cream while it is being whipped, to avoid over
processing and it turning into butter.
CITRUS PRESS
• There are 2 cones: a small one for lemons and limes,
and a large one for oranges and grapefruit , the small cone is stored inside the large
cone.
2322
2524
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. The choice
of flour is very important, not least because the amount of water
you need depends on which type you are using. Wholemeal
flour, for instance, contains more bran, which absorbs more
water.
Plain flour, a very fine, white, all-purpose flour that is best for making
cakes, pastries, sauces and pancake batters.
Self-raising flour has low gluten content or wholemeal flour with a raising agent
mixed in, usually baking powder. It’s used in baking and cake-making.
Strong white flour has a higher gluten content and is therefore ideal for making bread
and brioche.
It is better to use caster sugar, rather than granulated sugar,
which has coarser crystals. Icing sugar is very fine and is
commonly used for cake decoration.
Always use butter, never margarine or a low-fat spread.
Yeast comes in two forms – fresh or dried. In our recipes, we
have chosen to use fresh yeast, which you can get from your local baker, as well as
from specialist shops (or the bakery section of your nearest supermarket). If you use
dried yeast, remember to use half the amount indicated for fresh yeast.
For the very best results, always dissolve the yeast in a liquid heated to 35 °C. Yeast is
a living organism, and if the liquid is any hotter, it will kill it.
Salt regulates the rising action of the yeast and reinforces the structure of the gluten.
It is best to use pasteurised whole milk.
Double cream has a minimum fat content of 48% (35% for whipping cream), compared
with 15% for single cream and even less for “lite” versions. It not only tastes better, but
holds air bubbles better when whipped.
Eggs are sold in four different sizes, with medium eggs weighing 53-63 g. For recipes
where the egg whites are to be beaten, bring them up to room temperature first. Eggs
must be fresh if they are to be eaten raw in mousses, etc. If you are using them for
home baking (e.g. meringues, macaroons), it is a good idea to separate them 2-3
days beforehand, storing the yolks and whites in separate airtight containers in the
fridge. For egg whites to whisk properly, your bowl must be clean, with no traces of fat.
2. Be prepared!
The following pieces of equipment always come in useful:
Measurement instruments: precise electronic kitchen scale (range:
from 2g to 2 kg) is vital, as is a cooking thermometer that can measure
temperatures of up to 200 °C.
Baking tins: it is important to use a baking tin of the right shape, the right
quality and made from the right material. We specify which kind of tin
is required for each recipe.
Cakemaking accessories: cutters of different sizes, to vary the
presentation of cakes and pastries.
A piping bag is vital for filling cream puffs and eclairs, as well as
making meringues or macaroons.
You will need a rolling pin for rolling your pastry out and a brush for
buttering your tins and painting egg wash on your bread and brioche.
3. Precision
In some recipes, especially those for bread and cakes, the instructions must be followed
to the letter. Always weigh or measure the ingredients out carefully and respect the
kneading, resting and baking times.
4. Cooking - the grand finale
How well do you know your oven? The success of your recipe may well depend on it,
as the temperatures and cooking times in our recipes are merely there to guide you.
These times may vary according to your oven, but will also depend on how finely the
ingredients have been chopped. It will also depend on the size and material of the
recipient. This is why we recommend you keep a close eye on the baking process and
be ready to adjust the cooking time, if necessary.
Avoid opening the oven door while your dish is cooking.
26
HOW TO READ THE RECIPES
Level of difficulty: very easy -
easy -
more sophisticated
• The words marked with an asterisk (*) in the recipes are explained in the glossary
on p. 124.
• In some of the recipes, we have included a table to help you automatically adapt
the recipe to the number of required servings and/or the nature of your appliance.
For example, the maximum capacity of the C3200 is generally 4-6 servings.
• The recipes without a table are suitable for all our food processors.
The quantities shown in these recipes can generally be increased if you are using a
CS4200 and 5200 model.
Measurements: tsp = teaspoon tbsp = tablespoon 1 bowl = 250-350 g
1 pulse = one press on the PULSE button lasting 1-2 seconds
Citrus Press
2-4 4-6 6-8 8 +
Compact 3200
••
Cuisine Système 4200
•••
Cuisine Système 5200
••••
Serves
Dough blade
Whisk
Mini bowl
Midi bowl
4-mm grater
4-mm slicer
2-mm grater
R2
R4
2-mm slicer
Blender
m
ix
Metal blade
E2
E4
27
Sauces & Appetisers
28
Mayonnaise
Aïoli sauce
Pesto
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. If you are using vinegar, add it at the very end.
Chef’s tip: make sure all the ingredients are at room temperature before you begin. For
a lighter mayonnaise, use whole eggs.
1. Peel the garlic cloves. Halve them lengthwise and discard the central shoots.
2. Blend the garlic for 20 seconds in the mini bowl.
3. Make the mayonnaise in the same bowl, on top of the garlic paste, according to the
recipe on p. 28.
Chef’s tip: makes a tasty dipping sauce for veggie sticks or meat fondue.
1. Wash the basil, strip the leaves from the stalks and carefully pat dry. Peel the garlic
clove, halve it lengthwise and discard the central shoot.
2. Put all the ingredients except the oil in the mini bowl.
3. Pulse 10 times or until the mixture is smooth.
4. Switch to continuous mode and trickle the olive oil in via the opening in the lid.
Chef’s tip: delicious served with fresh pasta.
Preparation: 5 min
Preparation: 10 min
Preparation: 10 min
28
2
28
28
28
2
8
gh
g
ter ma
yo
y
nna
se
,
use w
o
e
eg
g
g
g
gs
g
g
g
.
29
28
300ml groundnut oil
1 tbsp strong mustard
2 tbsp white wine vinegar (optional)
2 egg yolks
Salt & pepper
1 bowl
Ingredients for 1 bowl of mayonnaise
3 garlic cloves
1 bowl
50g pine nuts
50g freshly grated parmesan cheese
100ml olive oil
1 garlic clove
1 bunch fresh basil
Fleur de sel sea salt flakes
& pepper
1 bowl
31
1. Chop the shallots and tarragon in the mini bowl (4-5 pulses).
2. Transfer to a small, thick-bottomed saucepan and add the vinegar, salt and pepper.
Reduce* by half over a lower heat.
3. Pour this reduction back into the mini bowl. Add the egg yolks and pulse 3 times.
4. Add the butter, cut into dice. Pulse 8 times or until the sauce reaches the desired
consistency.
Chef’s tip: delicious with grilled red meat.
1. Trim the mint, place it in the mini bowl and process for 15 – 20 seconds or until it is
finely chopped.
2. Dissolve the sugar in the boiling water and add it and the vinegar to the bowl.
3. Process briefly to mix and leave to cool before serving.
1. Make the mayonnaise according to the recipe on p. 28.
2. Add all the other ingredients. Pulse 5-6 times or until the mixture is smooth.
Chef’s tip: a classic accompaniment for prawns and avocados.
SAUCES & APPETIZERS
1. Chop the gherkins, capers, onion and herbs in the mini bowl. Set aside.
2. Make the mayonnaise according to the recipe on p. 28.
3. Add the chopped ingredients and pulse 2-3 times to incorporate them.
Season to taste.
Chef’s tip: delicious partnered with steak tartare, fish, fondues, etc.
Béarnaise sauce Mint sauce
Cocktail sauce
Tartar sauce
Preparation: 10 min Cooking: 10 min Preparation: 5 min
Preparation: 10 min
Preparation: 5 min
100g butter
50ml cider vinegar
2 egg yolks
2 shallots
2 sprigs tarragon
Salt & pepper
1 bowl of mayonnaise
1 tbsp tomato ketchup
1 tbsp port or cognac
1 tsp Worcestershire sauce
1 tbsp thick crème fraîche
2 drops Tabasco
®
1 bunch fresh mint
3 tbsp boiling water
2 tbsp caster sugar
5 tbsp white wine vinegar
Ingredients for 1 bowl of mayonnaise
4 gherkins
1 spring onion
2 tbsp capers
Fresh parsley, chives and chervil
Salt & pepper
1 bowl1 bowl
1 bowl 1 bowl
32 33SAUCES ET APPETIZERS
3
3
33
33
3
3
3
3
3
3
3
3
3
3
3
3
33
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
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.
1. Put all the ingredients except the olive oil in the mini bowl. Blend for about 30 seconds
to achieve an even consistency.
2. Run the processor for a further 10-20 seconds, gradually adding the olive oil via the
opening until it is completely absorbed.
Chef’s tip: delicious with toasted slices of country bread.
For a more intense flavour, replace the standard black olives in brine with
herbed or Greek-style black olives, remembering to pit them first.
Tuna dip
Tapenade
Preparation: 5 min
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
250g pitted black olives
20ml olive oil
1 tbsp capers
2 tsp mustard
Juice of 1 lemon
Pepper
1 bowl1 bowl
3534
1. Preheat your oven to 180 °C (gas mark 4).
2. Fit the 2-mm grater disc in the midi bowl and grate the cheese. Set aside.
3. Put the olives in the mini bowl and pulse 2-3 times. Dice the ham.
4. Fit the metal blade in the main bowl and blend the flour and eggs for 40 seconds.
5. Press STOP and scrape. Via the opening, add the hot milk and olive oil while the
processor is still running. Scrape the flour off the bowl walls using the spatula provided.
Stir in the baking powder, olives, cheese, ham, salt and pepper. Pulse 2-3 times to
combine thoroughly.
6. Transfer the mixture to a buttered cake tin.
7. Bake in the oven for approx. 45 minutes. Check that the cake is done by inserting a
skewer. If it comes out clean, the cake is ready.
8. Allow the cake to cool in the oven with the door ajar. Turn out and serve.
Chef’s tip: you can use any flavours you like – the only limit is your imagination!
Ham and olive cake
Preparation: 10 min Baking: 45 min Equipment: 1 rectangular cake tin
3
3
35
3
35
35
5
35
3
35
5
3
35
5
3
35
35
35
5
35
35
35
5
5
35
3
35
35
3
35
35
3
3
SAUCES & APPETIZERS
Cake mixture
150g plain flour
100g gruyère cheese
125ml hot milk
100ml olive oil
3 eggs
1 tbsp baking powder
1 cake
Flavouring
200g cooked ham
75g pitted green olives
Salt & pepper
R2
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.
1. Peel and quarter the onion and place in the mini bowl. Pulse 3 times.
2. Halve the avocados, discard the stones, scoop out the flesh and cut into large pieces.
Switch your food processor on and add the avocado to the onion via the feedtube,
together with the lime juice, cream, a few drops of Tabasco
®
and a dash of olive oil.
3. Blend for about 1 minute to achieve a smooth purée. Season according to taste.
Chef’s tip: as a finishing touch, add some finely diced tomato.
Dijon dip
Guacamole
Preparation: 5 min
Preparation: 5 min
2 ripe avocados
1 tbsp thick crème fraîche
1 small onion (or spring onion)
Juice of 1 lime
Tabasco
®
Olive oil
Salt & pepper
2 slices cooked ham
2 tbsp thick crème frâiche
1 tsp whole-grain mustard
1 bowl1 bowl
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. Beat in
vigorously with a spatula. Return to the heat for about 1 minute, stirring constantly,
until the dough no longer sticks to the sides of the pan.
4. Remove from the heat and transfer the dough to the bowl with the dough blade.
Process for 15 seconds, then add the eggs one at a time via the feedtube, running for
a further 30 seconds.
5. Add three quarters of the cheese and process for 5 seconds.
6. Line a baking sheet with baking parchment. Spoon the dough into a piping bag* with
a plain nozzle. Pipe out buns measuring approx. 3 cm across.
7. Brush the buns with egg yolk, flattening them very slightly. Scatter with the rest of the
grated cheese.
8. Bake in the oven for 20-25 minutes or until golden. Cool on a wire tray. They should
be served warm.
Chef’s tip: for sweet puffed pastry, omit the cheese and add 1 tbsp of sugar to the pan
with the water and butter.
Cheese puffs
Preparation: 15 min Baking: 20-25 min Equipment: piping bag* (optional)
36
Choux pastry
200ml water
150g plain flour
75g butter
4 eggs
1 egg yolk (for brushing)
30 cheese puffs
Flavouring
100g comté cheese
R2
Bread & Baking
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. With floured hands, take the dough out of the bowl, roll it into a ball and place it in
a large mixing bowl. Cover with cling film or a damp cloth. Allow to rise for approx.
2 hours.
05. Take the dough out of the bowl with floured hands and place it on a floured worktop.
Flatten it gently with the heel of your hand
A
. fold the two sides into the middle, and
turn it over
B
.
06. Transfer the dough to a baking tray lined with baking parchment. Cover with a damp
cloth and prove* for 1 hour.
07. 20 minutes before the end of the proving time, fill the dripping pan in the oven with
water. Preheat your oven to 220 °C (gas mark 7).
08. Dust the loaf lightly with flour and cut a deep cross in it with the wet blade of a sharp
knife
C
.
09. Bake for approx. 25 minutes or until golden.
10. To check that it is done, turn it over and give it a sharp knock. It should sound hollow.
Allow to cool on a wire tray.
You can double the amounts with the CS4200 and 5200 models.
Chef’s tip: never allow yeast to come into direct contact with salt.
Country loaf
Preparation: 10 min Resting: 3hr Baking: 25 min
38
Dough
250g strong white bread flour
160ml hand-hot water
12g fresh yeast*
5g salt
1 small loaf
A B C
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. Take the dough out of the bowl with floured hands, roll it into a ball and place it in
a large mixing bowl. Cover with cling film or a damp cloth. Allow to rise for approx.
1 hour.
05. Flour your hands and knock back* the dough by giving it a few gentle punches
A
.
Transfer the dough to a floured worktop.
06. Cut the dough into two equal parts
B
. Roll each one into a thin baguette shape
C
.
07. Lay the baguettes on a baking tray lined with baking parchment and cover with a
damp cloth. Prove* for 40 minutes.
08. 20 minutes before the end of the proving time, fill the dripping pan in the oven with
water and preheat your oven to 220 °C (gas mark 7).
09. Dust the baguettes with flour and cut slashes in the top with the wet blade of a sharp
knife
D
.
10 . Bake for 15-20 minutes, keeping a close eye on them.
11. To check that the baguettes are done, turn them over and give them a sharp knock.
They should sound hollow. Cool on a wire tray.
You can double the amounts with the CS4200 and 5200 models.
Chef’s tip: never allow yeast to come into direct contact with salt.
Baguettes
40
Preparation: 20 min Resting: 1hr40 min Baking: 15-20 min
250g strong white bread flour
150ml hand-hot water
12g fresh yeast*
5g salt
2 baguettes
A B C D
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. Place the salt, flour and yeast liquid in the main bowl fitted with the dough blade.
04. Run your processor for 1 minute or until the dough forms a ball.
05. Add the olives and chorizo, pressing the pulse button a few times to incorporate
them.
06. Take the dough out the bowl with floured hands, roll it into a ball and place it in a
large mixing bowl. Cover with cling film or a damp cloth and leave to rise for 1 hour.
07. With floured hands, knock back* the dough by giving it a few gentle punches
A
.
08. Turn the dough out onto a floured worktop and divide into 6 equal pieces (approx.
80 g each) with a sharp knife
B
Shape into small buns
C
.
09. Arrange the buns on a baking tray lined with baking parchment. Cover with a
damp cloth and prove* for 30 minutes.
10. 20 minutes before the end of the proving time, fill the dripping pan in the oven with
water and preheat your oven to 240 °C (gas mark 9).
11. Cut a deep cross in the top of each bun with the wet blade of a sharp knife
D
.
12. Lower the oven temperature to 200 °C (gas mark 6) and bake the buns for 20
minutes or until they are golden.
13. To check that the buns are done, turn them over and give them a sharp knock. They
should sound hollow. Leave them to cool on a wire tray.
Chef’s tip: you can replace the olives and chorizo with figs and walnuts.
Never allow yeast to come into direct contact with salt.
Olive and chorizo buns
42
Preparation: 10 min Resting: 1hr30 min Baking: 20 min
Dough
250g strong white bread flour
150ml hand-hot water
4g fresh yeast*
4g salt
6 buns
Flavouring
40g pitted olives
80g chorizo sausage
A B C D
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. Cover with
cling film or a damp cloth and leave to rise for 1 hour.
4. Shape the dough into a fat sausage shape
A
, transfer to a buttered loaf tin
B
and
cover with a large bowl or cling film
C
.
5. Preheat your oven to 180 °C (gas mark 4).
6. Allow the dough to prove* for 30 minutes at room temperature.
7. Bake for 30 minutes. If the top starts to go brown, cover it with a piece of aluminium
foil.
8. Allow to cool slightly before turning out.
Sandwich loaf
44
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 loaf
A B C
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. With floured hands, transfer the dough to an oiled dish. Cover with cling film and
leave to rise for 1 hour.
05. Gently fold the dough over twice
A
with floured hands and cover with cling film or
a damp cloth. Prove* for 30 minutes.
06. Meanwhile, preheat your oven to 240 °C (gas mark 9).
07. Gently lift the dough out of the dish and place it on a baking tray lined with baking
parchment, taking care not to squash the air bubbles.
08. Spread the dough out, flattening it with your fingertips
B
.
09. Scatter the olives and thyme over half the surface and fold the other half over
C
.
Brush with the oil.
10. Bake for approx. 15 minutes. Eat warm or cold.
Chef’s tip: you can replace the olives with cherry tomatoes, cheese, etc.
Fougasse
46
Preparation: 15 min Resting: 1hr30 min Baking: 15 min
1 fougasse
Dough
250g strong white bread flour
150ml hand-hot water
50ml olive oil
6g fresh yeast*
5g salt
Flavouring
100g pitted olives
10ml olive oil
Thyme
A B C
48
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. Put the salt, flour, oregano, oil and yeast liquid in the main bowl fitted with the dough
blade.
3. Process for 1 minute or until the dough starts to form a ball. If necessary, scrape the
bowl walls clean with the spatula and run the processor for a further few seconds.
4. Lift the dough out of the bowl with floured hands and roll it into a ball. Place it in a
large mixing bowl and cover with cling film or a damp cloth. Leave to rise for approx.
1 hour.
5. With floured hands, knock back* the dough by giving it a few gentle punches
A
.
6. Fill the dripping pan in the oven with water and preheat your oven to 240 °C (gas
mark 9).
7. Roll the dough out
B
. on a floured worktop to form one large pizza base (or two
smaller ones). Prick it all over with a fork
C
.
To make the topping
1. Wash the vegetables and peel the onion. Fit the 2-mm slicing disc in the midi bowl.
Slice the onions and set aside. Slice the courgette and tomatoes, transfer to a colander
and sprinkle with salt to get rid of the excess juices.
2. Fry the sliced onion in a little olive oil.
3. Spread the tomato coulis over the pizza base. Add the onions and the drained
courgette and tomato slices. Top with round slices of mozzarella. Season each layer
with salt and pepper.
4. Lower the oven temperature to 220 °C (gas mark 7) and bake the pizza for 15-20
minutes, depending on the thickness of the base. Check it at regular intervals.
5. As soon as you take it out of the oven, scatter with torn leaves of fresh basil and
drizzle with chili oil.
Veggie pizza
Preparation: 45 min Resting: 1hr Baking: 15-20 min
1 large pizza
Dough
200g strong white bread flour
100ml hand-hot water
35ml olive oil
4g salt
6g fresh yeast*
1 tsp dried oregano (optional)
Topping
300g mozzarella cheese
6 tbsp tomato coulis
1 small courgette
2 tomatoes
1 onion
Fresh basil
Chili oil
A B C
E2
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. With the food processor
still running slowly pour in the water until the pastry forms a ball.
03. Take the pastry out of the bowl, wrap it in cling film and flatten it. Leave in the fridge
for 1 hour.
04. Remove the cling film and place the pastry on a floured worktop. Roll out from the
centre in four direction to form a cross
A
.
05. Place the chilled butter between two sheets of cling film. Flatten to form a 2-cm thick
square. Remove the clingfilm and place the butter at the centre of the cross
B
and
fold the arms of the cross in towards the centre
C
.
06. Roll the pastry out to form a long rectangle
D
. Fold it in thirds like a wallet
E
.
07. Turn the pastry 90° and roll the pastry out to form a long rectangle
F
. Fold it in
thirds like a wallet
E
.
08. Wrap the pastry in cling film and chill for 30 minutes in the fridge.
09. Repeat Steps 6, 7 and 8 twice.
10. Roll the pastry out into a circle to fit the quiche tin and leave it in a cool place for
30 minutes.
To make the filling
01. Preheat your oven to 210 °C (gas mark 6).
02. Fit the 2-mm grater disc in the midi bowl, grate the cheese and set aside.
03. Wash the leeks. Discard the green part and cut the white part into thin slices using
the 2-mm slicing disc in the midi bowl. Set aside.
04. Melt the butter in a sauté pan. Add the leeks, give them a stir, then pour in 50 ml
water.
05. Soften the leeks over a low heat for 15 minutes, making sure they do not brown. If
necessary, add a little more water. Season with salt and pepper.
06. Prick the quiche base all over with a fork.
07. Either in the main bowl fitted with the metal blade or in the mini bowl, blend the
cream, eggs, salt and pepper for 30 seconds.
08. Arrange the leeks in the pastry case. Top with the creamy egg mixture.
09. Scatter with grated cheese and bake for approx. 30 minutes.
10. Serve piping hot.
Chef’s tip: you can replace the leeks with onions, diced bacon, tomatoes, etc.
Leek quiche
50
Preparation: 45 min Resting: 1h30 min Baking: 30 min
Equipment: quiche tin Ø 28-30 cm
1 quiche
Puff pastry
250g plain flour
50g softened butter
130ml water
200g chilled butter
Filling
100ml crème fraîche
40g butter
40g gruyère cheese
50ml water
2 leeks
2 eggs
Salt & pepper
A
D
B
E
C
F
E2
R2
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. If necessary, scrape the bowl walls with the spatula and process
for a few more seconds.
04. With floured hands, transfer the dough to a large, lightly floured mixing bowl. Cover
with cling film or a damp cloth and leave to rest for 30 minutes.
05. The dough is now ready to be plaited. Divide it into 3 equal parts
A
. shape these
parts into thin sausage shapes of equal size on a floured worktop
B
. and plait them
together
C
. Carefully transfer to a buttered and floured loaf tin
D
.
06. Prove* in a very low oven for 30 minutes.
07. Remove the tin from the oven and turn the oven up to 180 °C (gas mark 4).
08. Brush the brioche with beaten egg.
09. Bake for approx. 20 minutes. If the top starts to brown, cover it with a piece of
aluminium foil.
10. Allow to cool before turning out.
Plaited brioche
52
Preparation: 20 min Resting: 1hr Baking: 20 min
Equipment: 1 rectangular loaf tin
1 brioche loaf
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)
A B C D
54
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. Process for approx. 30 seconds.
04. Remove the dough blade from the bowl. Transfer the dough to a large, floured
mixing bowl using the spatula. Cover with cling film or a damp cloth and leave to
rest for 30 minutes.
05. With floured hands, knock back* the dough by giving it a few gentle punches.
06. Transfer the dough to the buttered tin. Pinch the head of the brioche
A
. and twist
it until it becomes detached. Run a floured finger between the ball and the rest of the
dough
B
. Prove for 1 hour in an extremely low oven.
07. Brush the brioche with beaten egg
C
.
08. Turn the oven up to 180 °C (gas mark 4) and bake the brioche for approx. 25
minutes.
09. If the top starts to brown, cover it with a piece of aluminium foil.
10. Allow to cool before turning out.
Chef’s tip: you can add chocolate chips, pink pralines (sugar-coated almonds), etc. to
your brioche.
Traditional brioche
Preparation: 10 min Resting: 1h30 min Baking: 25 min
Equipment: fluted round brioche tin
1 brioche loaf
Dough
250g strong white bread flour
100g softened butter
30g sugar
4g salt
A B C
12g fresh yeast*
60ml hand-hot milk
2 eggs
1 beaten egg (for brushing)
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. Process for about 10 seconds or until a sticky mixture has formed.
5. On a well floured surface knead the dough lightly then roll out to 1.5cm thick and
using a 5cm pastry cutter, cut out the scones.
6. Place them on a greased baking tray and bake in a hot oven 220° C (gas mark 7)
for 10 - 15 minutes or until well risen and browned.
7. Cool on a wire rack.
Variations:
Cheese Scones : Replace the sugar and with 50g grated cheddar cheese to the dry
ingredients together with a pinch of dry mustard. Finish as above.
Sultana Scones : Add 50g sultanas to the processed ingredients and pulse to stir in, after
adding the milk. Finish as above.
Scones
56
Preparation: 5 min
Serves 4
250g plain flour
160ml milk
25g caster sugar
50g butter
½ tsp baking powder
1 pinch of salt
BREAD & BAKING
Soups
1. Peel and wash the pumpkin, onion and ginger.
2. Slice the onion in the midi bowl with the 2-mm slicing disc. Set aside.
3. Slice the pumpkin, followed by the ginger. Set aside.
4. Soften the onion in the butter in a thick-bottomed pan. Add the pumpkin and
ginger and cook for 2 minutes, stirring constantly.
5. Add the water and season to taste. Simmer gently for 10-15 minutes.
6. Pour the soup into the main bowl fitted with the metal blade and the Blender
m
ix.
Blend continuously for 1-2 minutes.
Chef’s tip: for a milder taste, add a little crème fraîche.
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. Add the other vegetables
and cook for 2 minutes, stirring constantly.
3. Add the water and season to taste. Simmer gently for 20-25 minutes.
4. Transfer the soup to the main bowl fitted with the main blade and the
Blender
m
ix. Blend until desired consistency is reached.
5. If necessary, reheat the soup in the pan over a low heat before serving.
Chef’s tip: For an even tastier soup, fry some diced bacon with your onion.
Pumpkin soupCountry soup
58
SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR 3200 3200 4200 5200
PREPARATION 20 min 20 min 30 min 30 min
COOKING 15 min 15 min 20 min 20 min
Pumpkin
350g 650g 800g 1kg
Onion
½½ 1 1
Fresh ginger (cm)
1123
Curry powder
½ tsp ½ tsp 1 tsp 1 tsp
Butter
20g 20g 25g 25g
Water
400ml 600ml 800ml 1l
Salt & pepper
SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR 3200 3200 4200 5200
PREPARATION 15 min 15 min 20 min 20 min
COOKING 20 min 20 min 25 min 25 min
Leek
½ 1 small 1 1
Carrots
1122
Potatoes
1112
Onion
¼¼½½
Crushed garlic clove
½½ 1 1
Butter
10g 15g 20g 25g
Water
500ml 700ml 850ml 1 l
Salt & pepper
59
SOUPS SOUPS
E2
E2
1. Wash and top and tail the courgettes. Slice them in the midi bowl with the
4-mm slicing disc. Bring the water to the boil with the stock cube(s) and cook the
courgettes for 20 minutes.
2. Blend the courgettes in the main bowl fitted with the metal blade and the
Blender
m
ix for 1 minute. Add the tarragon, then the cream, via the feed tube while
the machine is running.
3. Gradually add the cooking liquid via the feed tube until the soup reaches the
desired consistency.
4. Serve in bowls or soup dishes with a scattering of tarragon leaves. Season
according to taste.
Chef’s tip: To make this soup vegetarian replace the chicken stock with vegetable stock.
1. Wash the vegetables.
2. Peel the cucumber. Destalk and deseed the pepper. Destalk the tomatoes.
3. Cut all the vegetables into large pieces. Together with the garlic, place them
in the main bowl fitted with the metal blade and the Blender
m
ix and blend
continuously for 1 minute.
4. Open the lid. Season the soup with salt and pepper, freshly-squeezed lemon juice
and olive oil. Blend for a further 1-2 minutes.
5. Chill for at least 3 hours before serving.
Chef’s tips: for a more sophisticated starter, garnish with finely diced vegetables.
Serve with toasted bread and homemade pesto (recipe p. 29). When making
gazpacho for two, use the mini bowl.
Cream of courgette Gazpacho
60
SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR 3200 3200 4200 5200
PREPARATION 20 min 20 min 30 min 30 min
COOKING 15 min 15 min 20 min 20 min
Courgettes
2456
Chicken stock cubes
½11 ½2
Water
400ml 600ml 800ml 1l
Fresh tarragon leaves
1223
Liquid crème fraîche
60ml 100ml 150ml 180ml
Salt & pepper
SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR 3200 3200 4200 5200
PREPARATION 15 min 15 min 20 min 20 min
RESTING 3 hr 3 hr 3 hr 3 hr
Ripe tomatoes
250g 500g 750g 1kg
Cucumber
1
/ 8
1
/ 4
1
/ 3
1
/ 2
Red pepper
1
/ 8
1
/ 4
1
/ 3
1
/ 2
Garlic clove
1
/ 4
1
/ 2
3
/ 4
1
Olive oil
1 tbsp 2 tbsp 3 tbsp 4 tbsp
Lemon
1
/ 2
1
/ 2
11
Salt & pepper
1. Wash the cauliflower and separate into florets. Pour the water into a thick-bottomed
pan. Add the cauliflower, cover with a lid and cook for approx. 30 minutes.
2. Meanwhile, fry the bacon in a frying pan, then blend in the main bowl fitted with
the metal blade and the Blender
m
ix. While the machine is still running, add the
cauliflower and a little of the cooking liquid.
3. Once the cauliflower has been reduced to a smooth purée, add the cream,
nutmeg, salt and pepper.
4. Check the seasoning. Serve piping hot.
Cream of cauliflower with diced bacon
SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR 3200 3200 4200 5200
PREPARATION 15 min 15 min 20 min 20 min
COOKING 20 min 20 min 30 min 30 min
Cauliflower head
½11 ½2
Crème fraîche
100ml 200ml 300ml 400ml
Ground nutmeg
½ tsp ½ tsp 1 tsp 1 tsp
Diced bacon
50g 100g 150g 200g
Salt & pepper
61
SOUPS
E4
62 63
1. Bring the water almost to the boil in a large pan and dissolve the stock cubes
in it.
2. Peel the carrots and slice them in the midi bowl using the 4-mm slicing disc.
Cook them in the stock.
3. Cut a sliver of orange peel and add it to the carrots as there are cooking. Peel
the onions and chop them in the mini bowl. Fry them in olive oil. Set aside.
4. When the carrots are cooked, blend them with the onions, salt and pepper in
the main bowl fitted with the metal blade and the Blender
m
ix. Gradually add
the cooking liquid via the feed tube. Allow to cool.
5. Juice the oranges using the citrus press and add the juice to the cold carrot
soup. Add the honey and ground cumin. Stir in well with the spatula.
6. Allow to chill for at least 3 hours in the fridge.
Chef’s tip: for a milder taste, add a little crème fraîche.
Chilled carrot soup
SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR 3200 3200 4200 5200
PREPARATION 30 min 30 min 40 min 40 min
RESTING 3 hr 3 hr 3 hr 3 hr
COOKING 20 min 20 min 25 min 25 min
Carrots
350g 700g 1kg 1.3kg
Oranges (untreated)
1234
Onions
½11 ½2
Chicken stock cubes
1234
Water
400ml 650ml 800ml 1l
Acacia honey
½ tbsp 1 tbsp 1½ tbsp 2 tbsp
Ground cumin
½ tsp 1 tsp 1½ tsp 2 tsp
Olive oil
Salt & pepper
SOUPS
E4
64
1. Peel the potatoes, onions and peppers.
2. Slice the peppers in the midi bowl using the 4-mm slicing disc, then the potatoes and
finally the onion. Set aside.
3. In a thick-bottomed pan, gently fry the onion in a little olive oil over a low heat for 2
minutes.
4. Add the peppers and garlic and cook for 10 minutes, stirring regularly.
5. Pour in the water and season with salt. Add the potatoes, ginger and bouquet garni.
Simmer gently for the amount of time indicated in the table.
6. Discard the bouquet garni. Blend the vegetables with the mascarpone and olive oil
in the main bowl fitted with the metal blade and the Blender
m
ix. Gradually add the
cooking liquid via the feed tube. Season with the Cayenne pepper.
7. Allow to chill for at least 3 hours in the fridge.
8. Just before serving, sprinkle with mild chilli powder.
Chilled pepper
and mascarpone soup
SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR 3200 3200 4200 5200
PREPARATION 20 min 20 min 30 min 30 min
RESTING 3 hr 3 hr 3 hr 3 hr
COOKING 30 min 30 min 35 min 35 min
Red peppers (deseeded)
2346
Potatoes
½122
Garlic cloves
½122
Onions
½½ 1 1
Bouquet garni
½111
Mascarpone
50g 100g 150g 200g
Water
400ml 600ml 800ml 1l
Olive oil
2 tbsp 3 tbsp 5 tbsp 6 tbsp
Pinches ground ginger
1234
Cayenne pepper, mild chilli
powder & salt
SOUPS
E4
Starters
66
1. Wash the vegetables and peel the carrots and onions.
2. Grate the carrots, courgettes and turnips in the midi bowl using the 4-mm
grater disc. Set aside.
3. Replace the grater disc with the 4-mm slicing disc. Slice the pepper and onions.
Set aside.
4. Break the eggs into the main bowl fitted with the metal blade. Add the snipped
chives, cream and nutmeg. Season with salt and pepper. Blend for 30 seconds.
5. Butter the tart tin (or cassolettes) and arrange the vegetables on the bottom.
Top with the egg mixture. Add the halved cherry tomatoes and scatter with
thyme.
6. Bake for the amount of time indicated in the table in an oven preheated to 180 °C
(gas mark 4).
Chef’s tip: this starter is delicious served with a garlic sauce.
Switch your processor on and drop two garlic cloves (peeled) into the mini bowl.
Open the machine, scrape the garlic off the bowl walls with the spatula and add
1 tsp smooth mustard. Switch the processor back on and trickle in 150 ml olive oil
via the feed tube. Season to taste and add the juice of ½ lemon. This veg bake
is best eaten warm, accompanied by the garlic sauce and a green salad with a
walnut-oil dressing.
1. Make the mayonnaise according to the recipe on p. 28, halving the amounts.
2. Wash the vegetables, peel the onions and carrots. Grate the carrots in the midi bowl
with the 2-mm grater disc. Set aside.
3. Replace the grater disc with the 4-m slicing disc. Slice the cabbage and onions.
4. Transfer the vegetables to a mixing bowl. Add the mayonnaise, vinegar, mustard,
salt, pepper and sugar.
5. Check the seasoning.
6. Stir well and keep in the fridge till ready to serve.
Chef’s tips: for a sweet-and-sour starter, add raisins. For extra crunch, scatter with
walnuts just before serving.
Spring vegetable clafoutis Coleslaw
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200
PREPARATION
20 min 20 min 30 min 30 min
BAKING
40 min 40 min 50 min 50 min
EQUIPMENT
Small cassolettes
Tart tin Ø 26-30 cm
Eggs
1234
Crème fraîche
160ml 320ml 500ml 650ml
Courgettes
1
/2
3
/4 11½
Carrots
1
/2
3
/4 11½
Turnips
11½2 3
Red pepper
1
/4
1
/3 ½1
Onions
1
/2
1
/2 11½
Cherry tomatoes
35810
Chives
2346
Thyme sprigs
1122
Pinches ground nutmeg
1234
Salt & pepper
SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR 3200 3200 4200 5200
PREPARATION 10 min 10 min 10 min 10 min
Head white cabbage
1
/6
1
/4
1
/2 1
Onions
1
/4
1
/2 11½
Carrots
2346
Strong mustard
½ tsp 1 tsp 1½ tsp 2 tsp
Mayonnaise
2 tbsp 4 tbsp 6 tbsp 8 tbsp
White wine vinegar
½ tbsp 1 tbsp 2 tbsp 3 tbsp
Salt, pepper & sugar
67
STARTERS STARTERS
R4
E4 R2
E2
68
1. Cook the pasta according to the instructions on the packet (approx. 10 minutes).
Drain and rinse under the cold tap. Transfer to a mixing bowl and sprinkle with
olive oil and freshly-squeezed lemon juice.
2. Set aside in the fridge for at least an hour.
3. After 30 minutes, chop the parsley and basil in the mini bowl. Add to the pasta
and return to the fridge.
4. Wash and peel the vegetables. Grate the carrots and courgettes in the midi
bowl with the julienne disc or, failing that, the 4-mm grater disc. Set aside.
5. Replace the grater/julienne disc with the 2-mm slicing disc. Slice the radishes,
stacking them vertically in the feed tube before switching the processor on. Set
aside.
6. Keep all these vegetables in a bowl of cold water in the fridge so that they
retain their full crunchiness.
7. Slice the onions and red peppers with the 2-mm slicing disc and put them in
their own container in the fridge.
8. Just before serving, drain the vegetables thoroughly and add them to the
pasta, together with the onion and red pepper.
9. Season according to taste.
01. Bake a country loaf according to the recipe on p. 38.
02. Make the tapenade according to the recipe on p. 34, halving the amounts.
03. Very lightly toast the slices of bread in the toaster (or the oven) and rub them
with the halved garlic cloves.
04. Wash the tomatoes and slice them in the midi bowl with the 2-mm slicing disc.
06. Transfer to a colander and sprinkle with salt to drain out the excess liquid.
07. Spread the bread slices with the tapenade. Top with the sliced tomato,
followed by the mozzarella. Season to taste.
08. Place under the oven grill for 3 minutes, or until the cheese has melted.
09. Decorate with a few fresh basil leaves.
10. Serve slightly warm.
Crunchy veg
and pasta salad
Tomato and mozzarella bruschette
SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR 3200 3200 4200 5200
PREPARATION 15 min 15 min 20 min 20 min
RESTING 1 hr 1 hr 1 hr 1 hr
COOKING 10 min 10 min 10 min 10 min
Penne pasta
170g 325g 500g 700g
Pink radishes
36812
Carrots
½112
Red peppers
½112
Red onions
½112
Lemons
½112
Sprigs basil
½112
Sprigs flat-leaved parsley
½112
Olive oil
1246
Salt & pepper
35ml 65ml 100ml 125ml
69
SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR 3200 3200 4200 5200
PREPARATION 10 min 10 min 10 min 10 min
GRILLING 5 min 5 min 5 min 5 min
Slices country loaf
2468
Tomatoes
½ 1 1½ 2
Tapenade
2 tbsp 4 tbsp 6 tbsp 8 tbsp
Mozzarella slices (1 cm thick)
4 8 12 16
Garlic cloves
½½ 1 1
Fresh basil leaves
4 8 12 16
Salt & pepper
STARTERS STARTERS
R4
E2
E2
70
1. Grate the parmesan in the mini bowl with the parmesan grater or, failing that,
the 2-mm grater disc. Set aside.
2. Make a roux* by melting the butter in a saucepan over a low heat and adding
the flour, stirring it in rapidly with a wooden spoon. Cook over a low heat,
stirring continuously. As soon as the mixture starts to thicken, gradually add
the hot water, still constantly stirring. Simmer for 3 minutes over a high heat,
stirring constantly. Stir in the grated parmesan.
3. Preheat your oven to 180 °C (gas mark 4).
4. Separate the eggs.
5. Gently incorporate the egg yolks into the mixture away from the heat, adding
them one by one.
6. Allow to cool.
7. Put the egg whites in the main bowl fitted with the whisk and beat for 5
minutes, remembering to remove the pusher before you begin.
8. Fold the egg whites gently into the cooled mixture. Season with pepper.
9. Divide the mixture between the ramekins. Bake for 15 minutes and serve
immediately.
Chef’s tip: serve on a bed of lamb’s lettuce or a mixed green salad.
Parmesan soufflé
SERVES 2468
FOOD PROCESSOR 3200 3200 4200 5200
PREPARATION 20 min 20 min 30 min 30 min
BAKING 15 min 15 min 15 min 15 min
EQUIPMENT Straight-sided ramekins
Eggs
2468
Parmesan cheese
80g 160g 240g 320g
Butter
10g 15g 20g 30g
Plain flour
1 tbsp 1½ tbsp 2 tbsp 3 tbsp
Water
100ml 200ml 300ml 400ml
STARTERS
R2
72
1. Preheat your oven to 180 °C (gas mark 4). If you are using caul fat, soak it in
hot water.
2. Put the chicken livers, pork, salt and pepper in the main bowl fitted with the metal
blade.
3. Pulse a few times. Add the eggs and cognac via the feed tube. Pulse again 5-6
times. The meat should not be too finely minced.
4. Squeeze out the caul fat and line the terrine with it.
5. Transfer a third of the mixture to the terrine, add some of the veal, cut into thin
strips, and scatter with thyme. Repeat this process, ending with the final third.
6. Decorate with a few bay leaves and sprigs of thyme.
7. Pour some water into the oven’s drip tray (or another dish), place the terrine in
it and cook in the oven for the time indicated in the table.
8. Allow to cool, then transfer to the fridge.
Chef’s tip: serve with toasted country loaf and gherkins.
1. Steam the salmon steaks for 10 minutes.
2. During this time, wash and peel the cucumber. Cut into three sections. Fit the
dicing kit in the midi bowl, switch the processor on and dice the cucumber
sections one at a time, exerting a steady pressure on the pusher with both
hands. If you do not having the dicing kit, cut the cucumber into large dice
by hand. Transfer to a colander and sprinkle with salt to drain out the excess
liquid.
3. Put the fresh dill in the main bowl with the metal blade and pulse a few times.
4. Add the cooked salmon, broken up into large flakes, followed by the smoked
salmon, cut into pieces, and the cream. Blend for 30 seconds.
5. Open the lid and add the juice of the freshly-squeezed lemon, together with the
snipped chives. Season to taste.
6. Blend for a further 30 seconds. Check the seasoning.
7. Divide the diced cucumber between glasses and top with the salmon mixture.
Scatter with toasted pine nuts and a sprig of dill.
8. Chill in the fridge for 2 hours before serving.
Country pâté Salmon rillettes
SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR 3200 3200 4200 5200
PREPARATION 10 min 10 min 10 min 10 min
BAKING 2 hr 2 hr 2½ hr 2½ hr
EQUIPMENT: TERRINE
Pork
250g 500g 750g 1kg
Chicken livers
125g 250g 375g 500g
Veal escalopes
60g 125g 190g 250g
Eggs
1123
Cognac
1 tbsp 2 tbsp 3 tbsp 4 tbsp
Pork caul* (optional)
1111
Fresh thyme and bay leaves
Salt & pepper
SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR 3200 3200 4200 5200
PREPARATION 15 min 15 min 15 min 15 min
RESTING 2 hr 2 hr 2 hr 2 hr
BAKING 5-10 min 5-10 min 5-10 min 5-10 min
Fresh salmon steaks
100g 200g 300g 400g
Smoked salmon
50g 100g 150g 200g
Thick crème fraîche
50g 100g 150g 200g
Lemon
½½ 1 1
Cucumber
½½ 1 1
Chive leaves
35710
Sprigs dill
1223
Pine nuts (optional)
Salt & pepper
73
STARTERS
74
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.
02. Separate the eggs.
03. Put the flour, salt, egg yolks and yeast liquid in the main bowl fitted with the dough
blade. Process for 30-60 seconds.
04. Beat the egg whites in the bowl with the whisk for 5 minutes, remembering to remove
the pusher before you begin.
05. Gently fold the cream into the dough, followed by the egg whites, using the spatula.
06. Heat the blini pan, brush with butter and cook each blini for 1 minute on each side.
To make the sauce
07. Put the cream in the mini bowl, followed by the cream cheese, lemon juice, salt and
dill in that order.
08. Blend for 30 seconds and set aside in the fridge.
09. To serve, top each blini with a spoonful of sauce and add a
morsel of smoked salmon or a heap of salmon roe.
Salmon blinis
STARTERS
Blini batter
250g plain flour
250ml milk
25g thick crème fraîche
25g butter
7g fresh yeast*
3 eggs
1 pinch salt
Sauce
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
Preparation: 10 min Resting: 1hr Cooking: 2 min per blini
Equipment: 9-cm blini or frying pan
14 blinis
Vegetables
76
1. Preheat your oven to 210 °C (gas mark 6-7).
2. Wash and dry the vegetables. Carefully deseed the peppers. Set aside.
3. Slice the vegetables separately in the midi bowl, using the 4-mm slicing disc.
4. Arrange the sliced vegetables and garlic (unpeeled) in separate layers in an oven
dish.
5. Scatter with olives, thyme and snipped basil leaves. Sprinkle generously with olive
oil. Season.
6. Bake in the oven, adding a glass of water halfway through to prevent the vegetables
from drying out.
1. Peel, rinse and dry the potatoes.
2. Peel the garlic, cut in half lengthways and remove the central shoot. Wash and
dry the parsley. Put the garlic and parsley in the mini bowl and pulse 4 times.
3. Grate the potatoes in the midi bowl with the 2-mm grater disc.
4. Transfer the grated potatoes to a mixing bowl with the garlic-and-parsley
mixture. Combine thoroughly and season. You can either cook one large patty
or divide the mixture into small balls and flatten them to make individual patties.
5. Heat the oil and butter in a frying pan. Transfer the rösti(s) to the pan and cook
over a moderate heat for 15 minutes.
6. When the underside is golden brown, turn the rösti(s) over.
7. Cook for a further 15 minutes.
Chef’s tip: delicious with roast chicken or rib of beef.
Provençal vegetable tian Potato rösti
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200
PREPARATION
10 min 10 min 20 min 20 min
BAKING
50 min 50 min 1h 1h
Tomatoes
250g 350g 500g 650g
Red peppers
½123
Green peppers
½112
Courgettes
1222
Aubergines
½112
Black olives
40g 75g 100g 150g
Garlic cloves
3456
Thyme, basil
Olive oil, salt & pepper
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200
PREPARATION
20 min 20 min 25 min 30 min
BAKING
30 min 30 min 30 min 30 min
Potatoes
600g 1kg 1.5kg 2kg
Garlic cloves
2345
Butter
25g 40g 60g 80g
Oil
2 tbsp 3 tbsp 5 tbsp 6 tbsp
Parsley sprigs
46812
Salt & pepper
77
VEGETABLES VEGETABLES
R2
E4
1. Blend all the ingredients in the main bowl fitted with the metal blade for 1-2 minutes.
Season.
2. Heat a small frying pan brushed with oil. Ladle the batter into the frying pan to form
small pancakes. Cook for 1 minute on each side.
Chef’s tip: delicious with game and poultry.
Sweetcorn pancakes
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200
PREPARATION
5 min 5 min 5 min 5 min
BAKING
2 min 2 min 2 min 2 min
EQUIPMENT
8-10 cm frying pan
250g sweetcorn
½11 ½2
Eggs
2356
Plain flour
60g 100g 150g 200g
Milk
10ml 15ml 20ml 30ml
78
1. Peel and wash the celeriac. Cut into large pieces and grate in the midi bowl with
the 4-mm grater disc.
2. Pour a litre of water into a large pan or pressure cooker. Add the celeriac. Put the
lid on and cook until the celeriac is very soft and easily pierced with the tip of a
knife. Drain and allow to cool slightly.
3. Blend the celeriac in the main bowl with the metal blade for 1-2 minutes.
4. When it has reached a smooth consistency, add the cream.
5. Switch the machine back on and slowly trickle the oil in via the feed tube. Season
with salt.
6. Reheat the purée for 5 minutes over a low heat.
Chef’s tip: You can make purées from a huge range of vegetables (carrots, courgettes,
etc.).
1. Wash the vegetables. Halve and deseed the peppers. Peel the onions and garlic.
Halve the garlic lengthways and remove the central shoot.
2. Dice all the vegetables (apart from the garlic) separately in the midi bowl fitted
with the dicing kit or, failing that use the 4-mm slicing disc.
3. Soften the onions and garlic in a thick-bottomed pan with a little olive oil. Add the
peppers. When cooked, lift the vegetables out with a slotted spoon and set aside.
4. Fry the courgettes and aubergines. Lift out and set aside.
5. Add the tomatoes to the pan and cook for 10 minutes. Return all the other
vegetables to the pan.
6. Season and add the herbs.
7. Simmer over a low heat without the lid for approx. 40 minutes, stirring frequently
with a wooden spoon.
Celeriac purée
Ratatouille
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200
PREPARATION
10 min 10 min 15 min 15 min
BAKING
20 min 20 min 25 min 25 min
Celeriac
500g 1kg 1.5kg 2kg
Thick crème fraîche
65g 125g 190g 250g
Olive oil
1 tbsp 2 tbsp 3 tbsp 4 tbsp
Salt
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200
PREPARATION
30 min 30 min 35 min 35 min
COOKING
50 min 50 min 1hr 1hr
Courgettes
150g 250g 375g 500g
Tomatoes
300g 500g 750g 1kg
Onions
1223
Aubergines
1
/2 122
Peppers
1
/2 122
Garlic cloves
1234
Bay leaves, fresh thyme
Olive oil, salt & pepper
VEGETABLES
7.
Simmer
over
a
low
heat
without
the
lid
for
approx
.
40
minutes
,
stirring
frequently
wi
wi
wi
th
th
th
a
a
a
w
w
w
oo
oo
oo
de
de
de
n
n
sp
sp
sp
oo
oo
oo
n
n.
n.
E4
E4
1. Wash the vegetables.
2. Peel the potatoes and turnips. Top and tail the courgettes.
3. Slice the vegetables separately in the midi bowl with the 2-mm slicing disc.
4. Heat the oil in your deep fryer. As soon as it is hot, fry the vegetable slices.
5. Drain on a wad of kitchen paper before transferring to a serving dish. Season with
salt and pepper.
6. Serve immediately.
Vegetable crisps
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200
PREPARATION
15 min 15 min 20 min 25 min
FRYING
5 min 5 min 5 min 5 min
Potatoes
2468
Courgettes
2234
Turnips
2468
Oil for frying, salt & pepper
E2
80
1. Grate the cheese in the midi bowl with the 2-mm grater disc. Set aside.
2. Peel, wash and dry the potatoes.
3. Replace the grater disc with the 2-mm slicing disc. Slice the potatoes.
4. Preheat your oven to 180 °C (gas mark 4).
5. Peel and halve the garlic cloves. Rub the inside of a gratin dish with them. Butter
the dish. Arrange a layer of sliced potato on the bottom, add some grated cheese,
salt and pepper and a little cream. Repeat these steps until all the ingredients
have been used up, ending with the cheese.
6. Stir the ground nutmeg into the milk and pour over the potatoes.
7. Bake in the oven. The potatoes are cooked when they are easy to pierce with a
knife.
8. Serve immediately.
Potato gratin
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200
PREPARATION
20 min 20 min 25 min 35 min
BAKING
1hr 1hr 1hr10 min 1¼ hr
Potatoes
600g 1kg 1.5kg 2kg
Gruyère cheese
80g 150g 180g 200g
Thick crème fraîche
50g 80g 120g 160g
Butter
20g 30g 45g 60g
Milk
200ml 500ml 750ml 1l
Garlic clove
1111
Pinch ground nutmeg
1111
Salt & pepper
E2
R2
Fish
82
1. Wash the vegetables. Peel the courgettes, carrots and turnips.
2. Grate the courgettes, carrots and turnips separately in the midi bowl fitted
with the julienne disc or, failing that, the 4-mm grater disc, stacking them
horizontally in the feed tube.
3. Replace the julienne/grater disc with the 2-mm slicing disc. Slice the peppers
and lemon. Set the lemon aside.
4. Fry the vegetables with a dash of olive oil for 5 minutes. Season.
5. Take a separate sheet of baking parchment for each fillet. Place a small mound
of vegetables in the middle of each one and lay the fish on top. Sprinkle with a
little white wine. Add a sprig of dill and a slice of lemon.
6. Season.
7. Wrap the parchment up like a boiled sweet, securing the ends with string.
8. Bake in a preheated oven at 180 °C (gas mark 4) for 20-25 minutes. The precise
time will vary, depending on the thickness of the fillets and the vegetables.
9. Open the parcels just before serving.
Chef’s tip: you can use other types of fish, such as salmon and perch.
To make the homemade breadcrumbs
1. Cut the bread into 2-cm slices and leave to go stale.
2. Put the bread in the main bowl with the metal blade (process in several batches
for a better end result).
3. Process for 2 minutes.
4. For more flavoursome breadcrumbs, open the lid, add a selection of dried herbs
(thyme, sage, rosemary, summer savory, etc.) and pulse a few times.
5. Store in an airtight container.
To make the crab cakes
06. Make the mayonnaise according to the recipe on p. 28, halving the amounts.
07. Break the rusks and put them in the main bowl with the metal blade.
08. Process until the rusks have been reduced to a fine crumb, then add the parsley,
Worcestershire sauce, mustard and mayonnaise.
09. Introduce the eggs via the feed tube while the machine is still running. Add the
crabmeat and pulse a few times to combine.
10. Season generously - the cakes must not be bland.
11. Shape the mixture into cakes measuring 3 cm across. Refrigerate for 30 minutes.
12. Roll the cakes in the breadcrumbs, heat the butter in the frying pan and cook the cakes
for about 2-3 minutes on each side or until golden.
Chef’s tip: serve with lemon slices and green beans or a green salad.
Hake and vegetable julienne*
parcels
Crab cakes
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200
PREPARATION
30 min 30 min 35 min 35 min
BAKING
25 min 25 min 25 min 25 min
EQUIPMENT
Kitchen string, baking parchment
Hake fillets
2468
Courgettes
1234
Carrots
2356
Turnips
2356
Red peppers
1234
White wine
60ml 100ml 150ml 200ml
Lemon
1111
Sprigs of dill
2468
Olive oil, salt & pepper
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 4200 5200 5200
PREPARATION
15 min 20 min 20 min 20 min
COOKING
10 min 10 min 10 min 10 min
NUMBER OF CAKES
6 121824
Crabmeat
160g 240g 320g 500g
Butter
30g 45g 60g 80g
Rusks
2246
Eggs
1223
Mustard
1 tsp 2 tsp 2 tsp 3 tsp
Pinches Cayenne pepper
1223
Bunches of parsley
½112
Worcestershire sauce
1 tbsp 2 tbsp 2 tbsp 3 tbsp
Mayonnaise
1 tbsp 2 tbsp 2 tbsp 3 tbsp
Homemade breadcrumbs
(stale bread)
Salt & pepper
83
FISH FISH
R4
E2
84
FISH
1. Remove the outer leaves of the lemongrass and discard the tough base. Slice the
soft inner core and set aside.
2. Deseed the chilli peppers and set aside.
3. Process the lemongrass in the mini bowl for 40 seconds. Add the chilli peppers and
run for a further 5-10 seconds.
4. Put the fish in the main bowl with the metal blade, followed by the chilli-lemongrass
mixture and all the other ingredients. Season to taste. Pulse 7-10 times to obtain an
even consistency.
5. Shape the mixture into balls measuring 3 cm across. Flatten with your hand.
6. Heat the oil in a frying pan and cook the cakes for about 2 minutes on each side.
Chef’s tip: delicious with a sweet-and-sour sauce. For a crunchier texture, add
raw green beans.
Oriental fishcakes
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200
PREPARATION
15 min 15 min 15 min 15 min
COOKING
10 min 10 min 10 min 10 min
NUMBER OF CAKES
6 121824
Cod
230g 450g 680g 900g
Nam pla fish sauce
1 tbsp 2 tbsp 3 tbsp 4 tbsp
Ground turmeric
½ tsp 1 tsp 2 tsp 2 tsp
Ground cumin
½ tsp 1 tsp 2 tsp 2 tsp
Ground ginger
½ tsp 1 tsp 2 tsp 2 tsp
Eggs
1122
Sugar
½ tsp 1 tsp 2 tsp 2 tsp
Lemongrass stalks
1234
Fresh green chilli peppers
½112
Salt & pepper
01. Preheat your oven to 240 °C (gas mark 9).
02. Peel the potatoes. Slice them in the midi bowl with the 2-mm slicing disc.
03. Transfer to a pan of boiling water. Bring back to the boil and cook for 2 minutes.
04. While the potatoes are cooking, cook the spinach for 1 minute in a sieve placed
over the pan. Drain and set aside.
05. Chop the onions, carrots and parsley in the mini bowl.
06. Fry in a little olive oil for 5 minutes.
07. Remove from the heat. Add half the parmesan, plus the lemon juice and mustard.
Set aside.
08. Blend the spinach, fish, eggs and cream in the main bowl with the metal blade.
09. Arrange a layer of the fish and spinach mixture, then the onion and carrot
mixture in a large gratin dish. Cover with a layer of potatoes.
10. Between each layer, sprinkle a little olive oil and pepper. Top the gratin with the
remaining parmesan.
11. Bake until the top is golden brown.
Chef’s tip: you can use cod instead of haddock.
1. Peel the onions. Snip the chives. Set aside.
2. Put the onions in the main bowl with the metal blade and pulse 3 times.
3. Deseed the peppers, remove the white pith, and cut into pieces.
4. Add the peppers to the main bowl and pulse 4 times.
5. Chop the salmon into large pieces and add to the main bowl along with the capers
and chives. Pulse 4 times.
6. Open the lid and pour in the olive oil and freshly-squeezed lemon or lime juice.
Season with pepper. Pulse 1-2 times.
7. Lightly grease a mould, a fill with the chopped salmon. Once set carefully remove
the mold.
8. Serve immediately with toast.
Fish pieSalmon tartare
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 4200 5200 5200
PREPARATION
30 min 30 min 30 min 30 min
BAKING
25 min 25 min 25 min 25 min
EQUIPMENT
Gratin dish
Haddock fillets
150g 300g 450g 600g
Liquid crème fraîche
40ml 75ml 100ml 150ml
Parmesan cheese
70g 100g 150g 200g
Fresh spinach
150g 300g 450g 600g
Potatoes
35810
Eggs
1234
Onions
1122
Carrots
1122
Lemons
1122
Mustard
1 tbsp 1 tbsp 2 tbsp 2 tbsp
Handfuls of parsley
1122
Olive oil
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200
PREPARATION
15 min 15 min 20 min 30 min
EQUIPMENT
Food ring / cutter (optional)
Raw salmon
400g 800g 1.1kg 1.5kg
Lemons or limes
1234
Olive oil
2 tbsp 4 tbsp 6 tbsp 8 tbsp
Bunches chives
1122
Red and yellow peppers
1122
Capers
2 tbsp 4 tbsp 6 tbsp 8 tbsp
Onions
1233
Pepper
87
FISH
E2
86
88
1. Cut the salmon into pieces and put in the mini bowl. Pulse twice, then run
continuously for 1 minute. Set aside.
2. Mix the milk and rice flour together and cook in a saucepan over a low heat,
gradually bring to boiling point. Remove from the heat.
3. Add the salmon in the saucepan, together with the egg yolks, ketchup, vodka,
Cayenne pepper, pepper and nutmeg.
4. Combine thoroughly.
5. Preheat your oven to 150 °C (gas mark 2).
6. Beat the egg whites in the main bowl with the whisk for 5 minutes, remembering
to remove the pusher or cap before you begin.
7. Butter the ramekins and dust with flour.
8. Gently fold the egg whites into the salmon mixture with the spatula. Divide the
mixture between the ramekins. They should not be more than three-quarters
full. Slide a knife blade between the sides of the ramekins and the mixture.
9. Bake for the time indicated in the table. Serve immediately.
Smoked salmon soufflé
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200
PREPARATION
20 min 20 min 25 min 25 min
BAKING
10 min 10 min 15 min 20 min
EQUIPMENT
Straight-sided ramekins
Smoked salmon
50g 100g 150g 200g
Rice flour
15g 25g 40g 50g
Egg yolks
1234
Egg whites
2357
Milk
80ml 100ml 150ml 200ml
Tomato ketchup
1 tsp 1 tsp 1 ½ tsp 2 tsp
Vodka
1 tbsp 1 tbsp 1 ½ tbsp 2 tbsp
Pinches Cayenne pepper
1112
Pinches ground nutmeg
1234
Plain flour
1 tbsp 1 tbsp 2 tbsp 3 tbsp
Knobs butter
1122
Salt & pepper
FISH
Meat
90
01. Grate the cheese in the midi bowl with the 2-mm grater disc. Set aside.
02. Wash and peel the potatoes. Replace the grater disc with the 2-mm slicing disc.
Slice half the potatoes, empty the bowl, then slice the other half. Cook in a pan
of water for 30-40 minutes (20 minutes in a pressure cooker).
03. Drain the potatoes. Place half of them in the main bowl with the metal blade.
Add a little milk and pulse 4-5 times. Add a little more milk if you prefer a softer
consistency. Set aside. Repeat these steps with the other half of the potatoes.
04. Transfer to a mixing bowl.
05. Add three-quarters of the butter. Season with salt and pepper. Wait for the
butter to melt, then stir in.
06. Preheat your oven to 210 °C (gas mark 6-7).
07. Peel and quarter the onions. Peel the garlic. Chop in the main bowl with the
metal blade, together with the parsley.
08. Cut the steak into large pieces and add to the onion and garlic mixture in the
main bowl. Pulse 3 times, then switch to continuous mode for 1 minute.
09. Heat the rest of the oil and butter in a frying pan. Fry the meat for 1 minute,
stirring constantly. Away from the heat, stir in the eggs and season.
10. Put the meat in a gratin dish and cover with the mashed potato. Smooth the
surface.
11. Scatter with grated cheese and dot with butter. Bake for 20 minutes.
12. Serve piping hot.
01. Cut the lamb into large cubes. Combine thoroughly with the curry powder and
allow to marinade for 2 hours.
02. Slice the bananas. Peel the garlic and put it in the main bowl with the metal blade,
along with the lamb. Process for 45 seconds. Add the bananas and pulse 2-3 times.
Add the eggs via the feed tube. Season. Blend for a further 20 seconds.
03. Check the seasoning (it should be hot!).
04. Heat 2 tbsp oil in a frying pan. Fry the mixture, then cook for 5-10 minutes, stirring
constantly.
05. Preheat your oven to 180 °C (gas mark 4).
06. Peel the paper backing away from the sheets of filo pastry.
07. Lay a small heap of filling in the middle of each sheet. Fold the left side over, then
the right side. Next, fold the top and bottom sides up to form squares or triangles.
Brush the last flap of pastry with egg yolk to seal the parcel.
08. Place each parcel on a baking sheet lined with baking parchment, with the join
underneath. Brush the top with egg.
09. Bake in the oven for approx. 15 minutes.
10. If the pastry browns too quickly, turn the temperature down.
Cottage pie Curried lamb filo parcels
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200
PREPARATION
40 min 40 min 45 min 50 min
COOKING
50 min 50 min 50 min 50 min
Floury potatoes
800g 1.5kg 2kg 2.5kg
Rump steak
280g 550g 725g 1kg
Onions
1234
Garlic cloves
1122
Sprigs flat-leaved parsley
2234
Eggs
1123
Butter
40g 70g 100g 140g
Gruyere cheese
800ml 1,5l 2l 2,5l
Oil
30g 50g 70g 100g
Milk
Salt & pepper
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200
PREPARATION
25 min 25 min 35 min 40 min
REPOS
2 hr 2 hr 2 hr 2 hr
COOKING
20 min 20 min 30 min 30 min
Saddle of lamb
300g 600g 900g 1.2kg
Curry powder
2 tsp 2 tsp 3 tsp 3 tsp
Bananas
3
/4 11
1
/2 2
Eggs
1122
Garlic cloves
1 1 1½ 2
Filo sheets
2468
Oil
1 tbsp 2 tbsp 3 tbsp 4 tbsp
Egg yolk
1111
Salt & pepper
91
MEAT MEAT
R2
E2
To make the bread buns
01. Stir the yeast into the warm (35 °C) water with a fork until it dissolves. Allow to rest
for 1 minute.
02. Put the salt, flour, sugar, butter, egg and yeast liquid in the main bowl fitted with the
dough blade.
03. Process for 30 seconds.
04. Transfer the dough to a floured mixing bowl using the spatula. Cover with cling film or
a damp cloth. Leave to rest for 30 minutes.
05. Knock the dough down by giving it a few gentle punches. Turn out onto a floured
worktop.
06. Divide into 6 equal pieces using a sharp knife
A
. Shape the dough into smooth-
topped buns so that they have a uniform appearance after baking
B
.
07. Take a shelf out of the oven and line it with baking parchment. Arrange the buns on
top, cover with a damp cloth and prove for 30 minutes.
08. Preheat your oven to 220 °C (gas mark 7).
09. Brush the buns with the egg-and-milk mixture
C
.
10. Scatter with sesame seeds
D
.
11. Bake in the oven for 10 minutes, or until golden.
12. Allow to cool before eating.
Chef’s tips: you can replace the sesame seeds with poppy or sunflower seeds. For people
with a healthy appetite, make four buns instead of six.
To make the burgers and garnish
01. Wash the lettuce. Peel and halve the onion. Slice the tomatoes, one of the onion halves
and the lettuce in the midi bowl with the 2-mm slicing disc. Set aside.
02. Cut the remaining half-onion into pieces, transfer to the main bowl with the metal
blade and pulse 5 times.
03. Cut the meat into large pieces. Add to the onion in the main bowl. Pulse a few times -
the meat should be minced, not hashed. Season. Pulse 2 more times.
04. Shape the hamburgers with your hands. Fry them in a frying pan with a little olive oil
for about 2 minutes on each side.
05. Top each hamburger with a cheese slice. Cover the frying pan until it is time to serve.
06. Make the mayonnaise according to the recipe on p.28, halving the amounts.
07. Split the buns, fill with tomato, lettuce, steak, mayonnaise and ketchup.
08. Eat while they are hot.
Chef’s tips: for even tastier hamburgers, add a slice of bacon to each one. Serve with
french fries.
Hamburgers
Preparation: 10 min Resting: 1 hr Cooking: 10 min
6 burgers
Bread buns
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)
Minced meat
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
A CB
D
92 93
E2
94
01. Preheat your oven to 180 °C (gas mark 4).
02. Wash the tomatoes. Remove the top third, or “hat”. Scoop out the flesh with a
teaspoon. Sprinkle salt on the inside and place them upside down on kitchen
paper to drain out the excess liquid.
To make the stuffing
03. Soak the bread in lukewarm milk.
04. Peel and quarter the garlic and onions, removing the garlic’s bitter central shoot.
Wash and dry the parsley. Transfer to the main bowl with the metal blade. Pulse
3-4 times.
05. Cut the meat into large pieces and add to the main bowl. Process for 20 seconds.
Squeeze the bread out and add to the bowl, together with a little of the tomato
flesh, the paprika and the salt and pepper.
06. Pulse 4-5 times to achieve an even texture. Check the seasoning.
07. Fill the tomatoes with the meat stuffing. Put their “hats” back on. Arrange in an
oven dish and sprinkle with olive oil.
08. Bake for the time indicated in the table.
Chef’s tip: delicious served with rice or bulgur wheat.
01. Strip the mint and coriander leaves from their stalks and put them in the main
bowl with the metal blade. Process for a few seconds.
02. Peel the onion and cut into large pieces. Add to the herbs in the main bowl and
pulse 5 times. Set aside.
03. Cut the meat into large pieces and transfer to the main bowl. Process for 20
seconds, or until the meat is chopped, but not hashed. Add the olive oil, onion,
herbs and spices. Season with salt and pepper. Pulse twice.
04. Shape the mixture into small meatballs with your hands. Thread them onto skewers,
about four to each one. Cook them under the oven grill, on your barbecue or in
a large nonstick frying pan.
05. The meatballs should take about 10 minutes to cook, but keep a close eye on
them.
Chef’s tip: serve with mashed or steamed potatoes, or bulgur wheat.
Stuffed tomatoes Kefta kebabs
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200
PREPARATION
30 min 30 min 40 min 50 min
COOKING
30 min 30 min 35 min 40 min
Large tomatoes
4 8 12 16
Meat
225g 450g 675g 900g
Bread (crusts removed)
60g 100g 130g 150g
Milk
2 tbsp 4 tbsp 4 tbsp 6 tbsp
Garlic cloves
1233
Onions
1122
Sprigs parsley
35710
Paprika
1 tsp 1 tsp 2 tsp 2 tsp
Salt & pepper
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200
PREPARATION
20 min 20 min 20 min 20 min
COOKING
10 min 10 min 10 min 10 min
Lean beef
250g 500g 700g 1kg
Onion
½½ 1 1
Sprigs fresh coriander
1133
Sprigs fresh mint
1133
Ground cumin
1 tsp 1 tsp 2 tsp 2 tsp
Paprika
1 tsp 1 tsp 2 tsp 2 tsp
Ras el hanout (Moroccan) spice mix
1 tsp 1 tsp 2 tsp 2 tsp
Olive oil
1 tsp 2 tsp 3 tsp 4 tsp
Salt & pepper
95
96
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. Add them to the main bowl and pulse
5 times.
3. Cut the meat into pieces and snip the chives. Add the meat to the main bowl,
along with the capers and chives. Pulse a few times. The meat should be minced,
not hashed.
4. Serve immediately.
Chef’s tips: delicious served with a green salad and homemade french fries. You
can also serve it with Worcestershire sauce, tomato ketchup and Tabasco
®
.
Steak tartare
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200
PREPARATION
40 min 40 min 45 min 50 min
Rump steak or sirloin steak
500g 700g 1kg 1.4kg
Shallots
1234
Red onions
2244
Capers
3 tbsp 4 tbsp 6 tbsp 8 tbsp
Bunches of chives
111 ½2
Bunches of flat-leaved parsley
111 ½2
Salt & pepper
Desserts
1. Separate the eggs.
2. Put the egg whites in the main bowl with the whisk and beat for 5 min, remembering to
remove the pusher. Once the egg whites are stiff, gradually add the sugar via the feed
tube. Set aside.
3. Meanwhile, melt the chocolate in a bain marie*.
4. Stir the egg yolks into the melted chocolate.
5. Gently fold the egg whites into the chocolate mixture with the spatula.
6. Divide the mousse between four glass.
7. Refrigerate for at least 3 hours.
1. Take the mascarpone out of the fridge one hour beforehand.
2. Separate the eggs.
3. Beat the sugar and egg yolks in the main bowl with the whisk until pale and fluffy.
Add the amaretto and mascarpone. Beat for 2 minutes. Set aside in a mixing bowl.
4. Wash and dry the bowl and whisk thoroughly.
5. Put the egg whites in the bowl with the whisk and beat for 5 minutes, remembering
to remove the pusher.
6. Gently fold the egg whites into the mascarpone mixture with the spatula.
7. Briefly dip half the sponge fingers in the coffee. Arrange them in a glass dish, then
cover with half the mixture. Sieve some cocoa powder on top. Repeat these steps with
the remaining sponge fingers and mascarpone mixture, finishing up with a dusting of
cocoa powder.
8. Refrigerate for at least 6 hrs.
Chef’s tips: if you do not have any cocoa powder, grate some chocolate with your
parmesan grater.
Chocolate mousse Tiramisu
Preparation: 20 min Cooking: 5 min Resting: 3 hr Preparation: 30 min Resting: 6 to 24hr
98
200g chocolate
50g caster sugar
5 eggs
400g mascarpone
100g caster sugar
300ml coffee
30 sponge fingers
3 tbsp bitter cocoa powder
3 tbsp amaretto liqueur
5 eggs
Serves 4
Serves 6-8
99
DESSERTS DESSERTS
1. Wash and stone the peaches. Slice them in the Midi bowl fitted with the 4-mm slicing
disc. Set aside.
2. Preheat your oven to 180 °C (gas mark 4).
3. Melt the butter in a bain marie*.
4. Combine the flour, sugar and salt in the main bowl with the metal blade.
5. Add the eggs one by one via the feed tube or opening, followed by the melted butter.
6. While the machine is still running, add the milk via the opening to achieve a smooth
batter.
7. Pour the batter into a buttered tin and arrange the peach slices on top.
8. Bake for 30 minutes or until the batter shrinks from the sides of the tin.
Chef’s tip: you can also bake this clafoutis in individual ramekins.
Peach clafoutis
Preparation: 15 min Cooking: 30 min Equipment: individual tins
250 ml lukewarm milk
50 g plain flour
70 g caster sugar
35 g butter
2 eggs
3 peaches
1 pinch salt
Serves 4-6
E4
1. Preheat your oven to 220 °C (gas mark 7).
2. Put the Demerara sugar, salt, caster sugar, diced butter and eggs in the bowl with the
dough blade. Run for 30 seconds.
3. Add the flour, baking powder and chocolate chips and process for a further 20
seconds.
4. Using a tablespoon, place small heaps of this mixture on a baking tin lined with
baking parchment. Leave plenty of space between each one, as they will spread
during cooking.
5. Bake for 8-10 minutes.
6. Allow to cool before eating.
Chef’s tip: these cookies are even tastier if you add a few salted peanuts
Chocolate cookies
Preparation: 10 min Resting: 20 min Baking: 8-10 min
100
250g plain flour
125g softened butter*
60g Demerara sugar
60g caster sugar
100g chocolate chips
2 eggs
1 level tbsp baking powder
½ level tsp salt
40 cookies
101
Waffle batter
250g plain flour
400ml milk
75g caster sugar
75g butter
1 level tbsp baking powder
3 eggs
2 pinches salt
12 waffles
To make the pancakes
1. Put the flour, eggs, oil and salt in the main bowl with the metal blade and the Blender
m
ix.
2. Blend for 20 seconds, then gradually add the milk via the opening. Blend for about 2
minutes.
3. Allow the batter to rest in the fridge for at least 1 hour.
4. Preheat your pancake maker. Ladle a small amount of batter onto it and spread it thinly.
Cook for about 2 minutes on each side.
To make the waffles
1. Put the flour, sugar, diced butter, milk,
eggs and salt in the main bowl fitted with
the metal blade and the Blender
m
ix.
2. Blend for 1 minute, then add the
baking powder via the feed tube.
3. Blend for 2 minutes or until the batter
is smooth.
4. Leave the batter to rest in the fridge
for at least 1 hour.
5. Pour a small amount of batter into
your waffle-maker. Cook according to
the manufacturer’s instructions.
Chef’s tip: delicious with whipped
cream (recipe p. 109).
For lighter pancakes, you can replace
100ml of milk with beer.
Children’s teatime treats
Preparation: 10 min Resting: 1 hr Cooking: 5 min
Equipment: pancake and waffle makers
Pancake batter
250g plain flour
600ml milk
3 eggs
1 tbsp vegetable oil
1 pinch salt
10-12 pancakes
DESSERTS DESSERTS
1. Fit the metal blade. Put all the ingredients into the bowl and process for 10 - 15
seconds or until the mixture forms a dough ball.
2. If the dough is too soft to handle chill slightly, than press into a greased 18 x 25 cm
swiss roll tin.
3. Prick all over the surface with a fork and bake in a moderate oven 160° C (gas mark
2/3) for 30 - 35 minutes or until lightly golden in colour.
4. Cut the shortbread into fingers, allow to cool slightly in the tin, then remove to cool
completely on a wire rack.
Short bread
Preparation: 5 min Cooking: 30-35 min
102
Serves 4-6
103
225g plain flour
125g caster sugar
50g cornflour
175g soft butter
Drops of Vanilla essence (to taste)
DESSERTS DESSERTS
1. Fit the main blade and place the butter, sugar, flour and baking powder in the main
bowl. Break in the eggs and process for 10-15 seconds, or until the cake is mixed. You
may find it helps if you stop once to scrape down the sides of the main bowl.
2. Turn into two bottom lined and greased 18cm sandwich tins. Spread evenly and
bake in a moderate oven 175°C (gas mark 4) for 20-25 minutes or until risen, golden
brown and firm to the touch. Cool on a wire rack.
3. Sandwich the cold cakes together with the jam and sift a little icing sugar over the top.
Chef’s tips: For a special occasion fill the cake with whipped cream and strawberries.
Victoria sponge cake
Preparation: 10 min Baking: 30 min Equipment: cake tin
125g butter or margarine softened
125g caster sugar
125g self-raising flour
1 tsp baking powder
4 tbsp strawberry jam
2 large eggs
Icing sugar to dust
Serves 4
1
1
0
0
0
0
0
10
1
1
1
10
0
10
1
0
0
0
1
0
0
10
0
1
1
0
10
10
0
0
0
0
10
0
0
0
1
0
0
0
0
0
0
0
0
0
1
1
0
0
0
10
0
0
0
1
1
0
0
0
0
10
10
0
0
0
0
0
1
1
0
0
0
0
0
10
0
0
0
0
10
0
0
0
0
0
0
0
0
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
D
DE
DE
D
D
DE
E
E
E
E
DE
E
DE
DE
D
D
DE
E
E
E
DE
D
D
D
DE
DE
E
E
D
DE
D
E
E
E
E
E
D
D
D
E
E
E
D
D
D
DE
E
E
E
E
D
D
D
D
DE
E
D
DE
D
D
DE
DE
E
D
D
DE
S
S
S
S
S
S
S
S
SS
S
SS
SS
S
S
S
S
S
SS
SS
S
S
S
S
S
S
S
SS
S
S
S
S
S
SS
S
S
SS
S
S
S
S
S
S
S
S
SS
S
SS
S
S
S
S
S
S
SS
SS
S
S
S
SS
SS
S
S
S
S
S
S
S
S
S
SS
S
S
S
SS
SS
SS
SS
S
S
S
S
SS
SS
S
SS
S
E
E
E
E
E
E
E
E
E
E
E
E
E
E
E
E
E
E
E
E
E
E
E
E
E
E
E
E
E
E
E
E
E
R
R
R
R
R
R
R
R
R
R
R
R
R
R
R
R
R
R
R
R
R
R
R
R
R
R
R
R
R
R
R
R
R
R
T
T
T
T
T
T
T
T
T
T
T
T
T
T
T
T
T
T
T
T
T
T
T
T
T
T
T
T
R
R
R
R
R
R
R
R
R
R
R
R
S
S
S
S
S
S
S
S
S
S
S
S
S
S
S
S
S
S
S
S
S
S
S
S
S
S
S
S
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.
Chef’s tips: for an even more luscious version, replace the yoghurt with 2 scoops
of vanilla ice cream. You can also replace the gingerbread with speculoos biscuits.
Ring the changes by using frozen strawberries, peaches, melon, etc.
1. Preheat your oven to 180 °C (gas mark 4).
2. Using the yoghurt pot to measure out the ingredients, put the eggs, yoghurt, oil and
sugar in the bowl with the metal blade. Blend for 20 seconds.
3. Add the flour and baking powder. Blend for a further 20 seconds. If necessary, scrape
the mixture off the bowl walls with the spatula.
4. Add the pear halves, cut into large pieces, and the chocolate chips. Pulse twice.
5. Butter the muffin tins and dust with flour.
6. Divide the mixture between the tins, filling them no more than three-quarters full.
7. Bake for about 20-25 minutes.
Instant mango ice cream
Pear and chocolate muffins
Preparation: 5 min
Preparation: 10 min Baking: 20-25 min Equipment: muffin tins
104
300 g frozen mangoes
125 g creamy yoghurt
1 slice gingerbread
100 g chocolate chips
4 pear halves in syrup
3 eggs
1 level tbsp baking powder
1 pot yoghurt (125g)
1 pot vegetable oil
3 pots plain flour
2 pots caster sugar
Serves 4
10-12 muffins
DESSERTS
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.
To make the lemon filling
1. Zest one of the lemons and juice all three.
2. Put the lemon zest and juice, caster sugar and whole eggs in the main bowl with the
metal blade. Blend for 1 minute.
3. Transfer everything to a saucepan. Bring to the boil, stirring constantly with a wooden
spoon. Stir in the diced butter. Return to the food processor. Blend for 30 seconds.
4. Pour the filling into the pastry case. Bake for 15-20 minutes in a slow oven
(120 °C / gas mark ½).
To make the Italian meringue
1. Beat the eggs whites for 5 minutes in the main bowl fitted with the whisk, remembering
to remove the pusher first.
2. Meanwhile, dissolve the sugar in the water in a saucepan over a low heat. Increase
the temperature to 119 °C, then remove from the heat.
3. Wait for 5 seconds, then pour this syrup onto the egg whites via the feedtube. Continue
whisking for about 5 minutes.
4. Pipe* or spoon the meringue on top of the lemon filling. Place under the grill of your
oven for 1-3 minutes until it starts to turn golden. Take care not to leave it too long.
5. Keep in a cool place till ready to serve.
Lemon meringue pie
Preparation: 1 hr Resting: 1hr Baking: 40 min
Equipment: Ø 28-30 cm tin, piping bag* (optional), thermometer
106
Serves 6-8
Rich shortcrust pastry
250g plain flour
140g butter
100g caster sugar
45ml chilled water
1 egg yolk
Lemon filling
150g caster sugar
30g butter
3 untreated lemons
3 eggs
Italian meringue
180g caster sugar
3 egg whites
3 tbsp water
DESSERTS
1. Preheat your oven to 170 °C (gas mark 3). Cut the butter into small dice.
2. Chop the walnuts in the main bowl fitted with the metal blade for 30 seconds. Add the
sugar, flour, eggs, salt, rum and butter. Blend for 2 minutes.
3. While the machine is still running, add the baking powder via the feed tube. Blend
for a further 10 seconds.
4. Pour the mixture into a well-buttered tin.
5. Bake for about 30 minutes. To check that the cake is cooked, insert the tip of a knife.
It should come out clean.
6. Allow to cool in the oven with the door ajar.
To make the French meringue
1. Separate the eggs.
2. Beat the egg whites for 5 minutes in the main bowl fitted with the whisk, remembering
to remove the pusher first.
3. When the egg whites are stiff, gradually add the two sugars via the feed tube or
opening. Continue whisking for 1 minute. The whites should be firm.
4. Line a baking tray with baking parchment and pipe* or spoon small circles of meringue
(about 8 cm across) onto it.
5. Bake in a very cool oven (60 °C) for 2½ hours.
To make the whipped cream
1. Chill the bowl and ingredients in the fridge for 1 hour beforehand.
2. Pour the cream into the bowl equipped with the whisk.
3. Switch your food processor on, remembering to remove the pusher.
4. Whisk for 8-10 minutes, keeping a careful eye on the cream to make sure it does not
turn into butter. When the cream starts to thicken, add the vanilla sugar.
5. Just before serving, coat the meringues in whipped cream. Add the fruit and mint
leaves.
Chef’s tips: You can use other sorts of fruit (peaches, apples, grapes, etc.). A raspberry
coulis (recipe p. 116) makes an especially delicious addition.
1. Cut the pineapple into quarters and remove the thick skin.
2. Slice the pineapple in the midi bowl fitted with the 4-mm slicing disc. Set aside.
3. Cut the melon into quarters and remove the thick rind. Slice the quarters lengthways.
Set aside.
4. Wash and hull the strawberries. Put them with the mint leaves in the bowl with the metal
blade.
5. Blend the strawberries. While the machine is running, add the icing sugar and freshly-
squeezed lemon juice via the feed tube or opening.
6. Pour some strawberry coulis onto each plate. Arrange alternate slices of melon and
pineapple on top.
7. Decorate with a few mint leaves and a whole strawberry in the centre.
8. Serve chilled.
Walnut cake Pavlova
Melon and pineapple fan
Preparation: 15 min Baking: 30 min Equipment: cake tin Preparation: 20 min Baking: 2½ hr Equipment: piping bag* (optional)
Preparation: 15 min
108
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
300g strawberries
1 Victoria pineapple
1 firm-fleshed melon
3 tbsp icing sugar
½ lemon
Mint leaves
1 cake
Serves 6-8
Serves 4
French meringue
125 g caster sugar
125 g icing sugar
100 g strawberries
100 g raspberries
5 egg whites
Mint leaves
Whipped cream
300 ml whipping cream
1 level tbsp vanilla-flavoured sugar
E4
DESSERTS
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. Scrape the flour off the bowl walls with the spatula, if necessary. Switch the processor
off as soon as the dough forms a ball.
4. Wrap the pastry in cling film, press flat and leave in the fridge for 1 hour.
5. Preheat your oven to 180 °C (gas mark 4). Butter the tin and dust with flour. Roll the
pastry out
A
. and transfer to the tin
B
. Prick the base all over with a fork
C
.
6. Line the pastry case with baking parchment and weigh it down with ceramic beads,
dried beans or even rice
D
.
7. Bake blind* for 20 minutes.
To make the filling
1. Meanwhile, wash the apples and slice them in the midi bowl fitted with the 4-mm
slicing disc. If necessary, empty the bowl midway through the process. Squeeze the
juice of half a lemon over the sliced apples.
2. Cook the apple slices in the butter and sprinkle with a little sugar. Cook over a
moderate heat for 5-7 minutes, stirring gently from time to time. Remove from the heat
and allow to cool.
3. Put the eggs, sugar, cream, calvados, vanilla extract and cinnamon in the bowl with
the metal blade. Blend until the mixture is smooth and creamy.
4. Arrange the apple slices in the pastry case. Pour the egg mixture on top.
5. Bake for 30 minutes at 180 °C (gas mark 4). Allow to cool.
Chef’s tip: this tart is irresistible served with crème fraîche or a scoop of vanilla ice cream.
Caramelised apple tart
Preparation: 10 min Resting: 1hr Cooking: 50 min Equipment: Ø 28-30 cm tart tin
Serves 6-8
Shortcrust pastry
250g plain flour
125g butter
80ml cold water
1 pinch salt
Filling
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
A
B
C
D
E4
110
A
B
C
D
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.
3. Turn the dough out onto a floured surface and knead it briefly, pushing the ball away
from you with the palms of your hands, so that it will roll out without cracking (it must
not be too cold).
4. Wrap it in cling film and flatten it. Chill for 1 hour.
5. Preheat your oven to 180 °C (gas mark 4).
6. Butter the tin. Roll the pastry out
A
. and line the tin with it
B
. Prick the base all over
with a fork
C
.
7. Line the pastry case with baking parchment and cover the base with baking beads or,
failing that, dried beans or even rice
D
*.
8. Bake blind for 20 minutes.
To make the ganache
1. Boil the cream in a saucepan, stirring regularly. Add the chocolate, broken into pieces.
Stir until the chocolate has melted.
2. Blend the eggs in the mini bowl. Add the melted chocolate via the opening and
continue blending for a few more seconds.
3. Pour the mixture into the pastry case.
4. Lower the oven temperature to 140 °C (gas mark 1). Bake for 20 minutes.
5. Cool before eating.
Chef’s tip: you can also make individual tartlets.
Chocolate tart
Preparation: 30 min Resting: 1hr Baking: 40 min Equipment: Ø 28-30 cm tin
Serves 6-8
Rich shortcrust pastry
250 g plain flour
140 g butter
100 g caster sugar
45 ml cold water
1 egg yolk
Ganache
300 ml liquid crème fraîche
200 g dark chocolate
2 eggs
112
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. Gradually pour the melted chocolate and butter in via the opening or feed tube.
Continue blending until the mixture reaches a smooth consistency.
6. Open the lid and add the flour. Blend for 15 seconds.
7. Add the nuts. Pulse about 4 times.
8. Pour the mixture into a well-buttered tin.
9. Bake for 20 minutes.
Chef’s tip: this cake is delicious with vanilla ice cream.
Brownie cake
Preparation: 10 min Baking: 20 min Equipment: square 24 cm tin
114
Serves 6
200 g dark chocolate
100 g pecan nuts
140 g butter
150 g caster sugar
80 g plain flour
3 eggs
DESSERTS
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. Zest the limes and juice two of them.
4. Whip the mascarpone, single cream, icing sugar and lime zest and juice in the bowl with
the whisk.
5. Using the spatula, spread this mixture on top of the crumb base.
6. Chill for at least 2 hours.
Chef’s tip: this cheesecake is delicious even without the coulis.
To make the raspberry coulis
1. Wash the raspberries.
2. Put the raspberries and sugar in the main bowl with the metal blade.
3. Add a few drops of lemon juice. Blend for 1 minute.
4. Taste the coulis and add a little sugar, if necessary.
5. Pass the coulis through a sieve to remove the pips.
6. Store in the fridge.
Chef’s tips: for a red berry coulis, replace half the raspberries with strawberries.
The coulis will be even better if you use the Smoothie
m
ix accessory.
Cheesecake with raspberry coulis
Preparation: 15 min Resting: 2 hr Equipment: tart tin with removable base
Serves 4-6
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. Preheat your oven to 180 °C (gas mark 4).
2. Wash and peel the apples and kiwi fruit. Slice all the apples and half the kiwi fruit
in the Midi bowl fitted with the 2-mm slicing disc. Arrange the fruit slices in a buttered
dish.
3. Blend the remaining kiwi fruit in the mini bowl.
4. Cover the sliced fruit with the kiwi coulis.
5. Put the butter, sugar, vanilla sugar, cinnamon and flour in the main bowl with the
metal blade. Pulse 3-4 times.
6. Cover the fruit with an even layer of crumble.
7. Bake for 30 minutes.
8. Serve hot.
Chef’s tips: for an even more luscious recipe, add chocolate chips to the crumble.
Delicious with liquid crème fraîche or vanilla ice cream.
Apple and kiwi crumble
Preparation: 20 min Baking: 30 min
Serves 4-6
100 g plain flour
100 g butter
80 g caster sugar
4 apples
3 kiwi fruit
1 level tbsp vanilla sugar
1 tsp ground cinnamon
E2
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. Spread the prune mixture in a 2-cm thick layer on a tray lined with baking parchment.
5. Allow to cool, then cover with a clean tea towel.
6. Leave to dry for 2-3 days in a dry place.
7. Cut the paste into small cubes. Roll in the granulated sugar. Remove the excess sugar.
8. Store in an airtight tin.
Chef’s tip: if you have a sweet tooth, you can easily double the amounts. The preparation
times will remain unchanged.
French fruit jelly
Preparation: 10 min Drying: 2-3 days Cooking: 1½ hr
550 g stoned prunes
275 g caster sugar
Granulated sugar to coat
DESSERTS
118
Cocktails
Serves 30
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
m
ix for 1 minute.
3. Drink chilled.
1. Juice the oranges in the main bowl fitted with the citrus press.
2. Replace the citrus press with the metal blade and the Blender
m
ix. Add the syrup and
sorbet.
3. Blend for 15 seconds.
4. Serve immediately.
1. Peel the bananas, cut into pieces and put in the main bowl with the metal blade and
the Blender
m
ix. Add the soya milk, ground almonds, maple syrup, cinnamon and ice
cubes.
2. Blend for 2 minutes.
3. Serve immediately.
Watermelon and honey juice
Frozen lime
Banana and soya milkshake
Preparation: 10 min
Preparation: 5 min
Preparation: 5 min
120
350 g watermelon
250 ml apple juice
2 bananas
2 tbsp honey
30 ml mint syrup
4 oranges
2 scoops lime sorbet
400 ml soya milk
2 bananas
5 ice cubes
3 tbsp ground almonds
3 tbsp maple syrup
2 tsp ground cinnamon
Serves 4
Serves 4
Serves 4
COCKTAILS
1. Wash, dry and hull the strawberries.
2. Put the strawberries in the main bowl with the metal blade and the Blender
m
ix. Pulse
3-4 times.
3. Add the sugar, ice cream, milk and lemon juice.
4. Blend for 2 minutes or until the mixture is frothy.
5. Serve immediately.
Chef’s tips: when they are not in season, replace the strawberries (and the vanilla
ice cream) with 4 scoops of strawberry ice cream. The sky’s the limit when it comes to
milkshakes, with endless possible combinations of seasonal fruit and ice cream flavours.
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
m
ix.
3. Blend for 30 seconds.
4. Drink immediately.
Chef’s tip: chop a few mint leaves in the mini bowl and sprinkle on top of the lassi for
extra flavour.
1. Put the milk, coffee powder, sugar, cocoa powder and ice cubes in the main bowl with
the metal blade and the Blender
m
ix.
2. Blend for 2 minutes.
3. Divide between the glasses and sprinkle with cocoa powder.
4. Drink immediately.
1. Wash the raspberries and strawberries.
2. Halve the melon, discard the pips and scoop out the flesh.
3. Put all the fruit in the main bowl with the metal blade and the Blender
m
ix and blend
for 20 seconds.
4. Drink immediately.
Chef’s tip: for extra zing, sprinkle with chopped mint.
Strawberry milkshake Mango lassi
Coffee milkshake
Strawberry, raspberry and melon cocktail
Preparation: 5 min Preparation: 5 min
Preparation: 5 min
Preparation: 10 min
122
150 g fresh strawberries
300 ml milk
1 tbsp caster sugar
2 scoops vanilla ice cream
1 dash lemon juice
150 ml water
1 mango
1 pot creamy yoghurt
1 tsp honey
1 tbsp lemon juice
300 ml milk
3 tsp instant coffee powder
3 tsp caster sugar
2 tsp cocoa powder
5 ice cubes
100 g strawberries
100 g raspberries
½ melon
Serves 4
Serves 2
Serves 4
Serves 2
123
COCKTAILS COCKTAILS
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.
C
Caul fat
A lacy, fatty membrane that surrounds
the intestines of pigs, cows and sheep.
Available from traditional butchers, it is
wrapped around faggots, patés, crépinettes
and even some meat roasts before cooking
to keep them moist and basted.
J
Juliennes
Fruit or vegetables cut into thin sticks.
A julienne disc is available for your
Magimix food processor.
K
Knocking back
In breadmaking, punching all the gas
and air pockets out of risen dough to give
it a more even texture.
P
Piping bag
A triangular or cone-shaped cloth,
plastic or paper bag that can be fitted
with a variety of nozzles. It is used for
decorating cakes, filling pastries, forming
meringues or sponge fingers, shaping
duchess potatoes, etc.
Proving
In breadmaking, the dough is left to rise
twice. The second time gives the yeast a
chance to “prove” that it is still alive and
improves the texture of the bread.
R
Reduction
A liquid (e.g. syrup, stock or sauce) is
simmered over a moderate heat, causing
some of the water to evaporate, in order to
thicken it and/or concentrate the flavour.
Rice flour
Widely available in supermarkets, this
gluten-free flour is useful for thickening
stews and sauces.
Roux
Used to thicken soups, sauces and gravies,
a roux is a mixture of equal parts of flour
and fat (often butter) cooked over a low
heat.
S
Sandwich tin
Not for holding your packed lunch, but
a round, straight-sided cake tin, ideal for
making Victoria sponges.
Y
Yeast
In this recipe book, we recommend
using fresh yeast, which can be found in
supermarket bakeries. Fresh yeast will only
keep for a few days in the fridge, but you
can freeze it in small batches. Dried yeast
is widely available and keeps for up to six
months. If you are using dried yeast, halve
the quantities shown for fresh yeast.
Glossary
124
BASIC RECIPES
Egg whites .............................................................70
Whipped cream ...................................................109
Fruits coulis ..........................................................116
Icing ....................................................................102
French meringue ..................................................109
Italian meringue ...................................................106
Breas buns .............................................................92
Blini batter .............................................................74
Choux pastry .........................................................36
Pancake batter .....................................................100
Fougasse dough .....................................................46
Waffle batter .......................................................100
Bread dough ..........................................................38
Pizza dough ..........................................................48
Shortcrust pastry ..................................................110
Puff pastry .............................................................50
Rich shortcrust pastry ............................................112
Brioche dough .......................................................54
Cake mixture .........................................................35
Meat stuffing ..........................................................94
Homemade breadcrumbs ........................................83
SAUCES & APPETISERS
Mayonnaise ...........................................................28
Pesto .....................................................................29
Aïoli sauce ............................................................29
Béarnaise sauce .....................................................30
Cocktail sauce ........................................................30
Mint sauce .............................................................31
Tartar sauce ...........................................................31
Dijon dip ...............................................................33
Guacamole ............................................................33
Tuna dip ................................................................34
Tapenade ..............................................................34
Ham and olive cake ...............................................35
Cheese puffs ..........................................................36
Recipe Index
125
BREAD & BAKING
Country loaf ..........................................................38
Baguettes ...............................................................40
Olive and chorizo buns ..........................................42
Sandwich loaf ........................................................44
Fougasse ...............................................................46
Veggie pizza .........................................................48
Leek quiche ............................................................50
Plaited brioche .......................................................52
Traditional brioche .................................................54
Scones ..................................................................56
SOUPS
Country soup .........................................................58
Pumpkin soup ........................................................59
Cream of courgette .................................................60
Cream of cauliflower with diced bacon ....................60
Gazpacho .............................................................61
Chilled carrot soup .................................................62
Chilled pepper and mascarpone soup ......................64
STARTERS
Spring vegetable clafoutis .......................................66
Coleslaw ...............................................................67
Crunchy veg and pasta salad ..................................68
Tomato and mozzarella bruschette ...........................69
Parmesan soufflé ....................................................70
Country pâté ..........................................................72
Salmon rillettes .......................................................73
Salmon blinis .........................................................74
VEGETABLES
Provençal vegetable tian .........................................76
Sweetcorn pancakes ...............................................76
Potato rösti ............................................................77
Celeriac purée .......................................................78
Vegetable crisps .....................................................78
Ratatouille .............................................................79
Potato gratin ..........................................................80
Recipe index
126
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 ............................................................90
Curried lamb filo parcels.........................................91
Hamburgers ...........................................................92
Stuffed tomatoes ....................................................94
Kefta kebabs ..........................................................95
Steak tartare ..........................................................96
DESSERTS
Chocolate mousse ..................................................98
Peach clafoutis .......................................................98
Tiramisu ................................................................99
Children’s teatime treats ........................................100
Chocolate cookies ................................................101
Yoghurt pot cake ..................................................102
Victoria sponge cake ............................................103
Instant mango ice cream .......................................104
Pear and chocolate muffins ...................................104
Lemon meringue pie .............................................106
Walnut cake ........................................................108
Melon and pineapple fan ......................................108
Pavlova ...............................................................109
Caramelised apple tart .........................................110
Chocolate tart ......................................................112
Brownie cake .......................................................114
Cheesecake with raspberry coulis ..........................116
Apple and kiwi crumble ........................................117
Prune fruit pastes ..................................................118
COCKTAILS
Watermelon and honey juice ................................120
Frozen lime ..........................................................120
Banana and soya milkshake ..................................120
Strawberry milkshake ...........................................122
Coffee milkshake ..................................................122
Mango lassi .........................................................123
Strawberry, raspberry and melon cocktail ..............123
Recipe index
127
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
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. For more details about collection points,
please contact your local council or your household waste disposal service.
réf. : 460 007 - 07/13
www.magimix.com
… 9 …

Hulp nodig? Stel uw vraag in het forum

Spelregels

Misbruik melden

Gebruikershandleiding.com neemt misbruik van zijn services uitermate serieus. U kunt hieronder aangeven waarom deze vraag ongepast is. Wij controleren de vraag en zonodig wordt deze verwijderd.

Product:

Bijvoorbeeld antisemitische inhoud, racistische inhoud, of materiaal dat gewelddadige fysieke handelingen tot gevolg kan hebben.

Bijvoorbeeld een creditcardnummer, een persoonlijk identificatienummer, of een geheim adres. E-mailadressen en volledige namen worden niet als privégegevens beschouwd.

Spelregels forum

Om tot zinvolle vragen te komen hanteren wij de volgende spelregels:

Belangrijk! Als er een antwoord wordt gegeven op uw vraag, dan is het voor de gever van het antwoord nuttig om te weten als u er wel (of niet) mee geholpen bent! Wij vragen u dus ook te reageren op een antwoord.

Belangrijk! Antwoorden worden ook per e-mail naar abonnees gestuurd. Laat uw emailadres achter op deze site, zodat u op de hoogte blijft. U krijgt dan ook andere vragen en antwoorden te zien.

Abonneren

Abonneer u voor het ontvangen van emails voor uw Magimix Ma Cuisine 2014 bij:


U ontvangt een email met instructies om u voor één of beide opties in te schrijven.


Ontvang uw handleiding per email

Vul uw emailadres in en ontvang de handleiding van Magimix Ma Cuisine 2014 in de taal/talen: Engels als bijlage per email.

De handleiding is 2,87 mb groot.

 

U ontvangt de handleiding per email binnen enkele minuten. Als u geen email heeft ontvangen, dan heeft u waarschijnlijk een verkeerd emailadres ingevuld of is uw mailbox te vol. Daarnaast kan het zijn dat uw internetprovider een maximum heeft aan de grootte per email. Omdat hier een handleiding wordt meegestuurd, kan het voorkomen dat de email groter is dan toegestaan bij uw provider.

Stel vragen via chat aan uw handleiding

Stel uw vraag over deze PDF

Andere handleiding(en) van Magimix Ma Cuisine 2014

Magimix Ma Cuisine 2014 Gebruiksaanwijzing - Nederlands - 132 pagina's

Magimix Ma Cuisine 2014 Gebruiksaanwijzing - Deutsch, Italiano, Espanõl - 144 pagina's


Uw handleiding is per email verstuurd. Controleer uw email

Als u niet binnen een kwartier uw email met handleiding ontvangen heeft, kan het zijn dat u een verkeerd emailadres heeft ingevuld of dat uw emailprovider een maximum grootte per email heeft ingesteld die kleiner is dan de grootte van de handleiding.

Er is een email naar u verstuurd om uw inschrijving definitief te maken.

Controleer uw email en volg de aanwijzingen op om uw inschrijving definitief te maken

U heeft geen emailadres opgegeven

Als u de handleiding per email wilt ontvangen, vul dan een geldig emailadres in.

Uw vraag is op deze pagina toegevoegd

Wilt u een email ontvangen bij een antwoord en/of nieuwe vragen? Vul dan hier uw emailadres in.



Info