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  5. Instructions For Use Manual

MAGIMIX C 3200 Instructions For Use Manual

Other manuals for C 3200: User Manual, User Manual, Manual
Manual is about: Ma Cuisine

Summary of C 3200

  • Page 1

    Instructions for use description ................................................ 6 maximum processing capacities .................. 7 accessories .........................................8 - 20 useful hints and tips ................................. 21 golden rules ....................................

  • Page 2

    2 safety instructions 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...

  • Page 3

    3 safety instructions • 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 fo...

  • Page 4

    4 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 pres- ents the very latest generation. We are delighted that yo...

  • Page 5

    5.

  • Page 6

    6 * depending on the model (1) for greater stability, thread the power cord through the notches on the underside of the motor unit. Solely for the patissier double pusher graduated pusher graduated pusher mini bowl midi bowl* main bowl patisserie bowl lid cap motor unit storage box (1) motor shaft s...

  • Page 7

    7 c 3200 cs 4200 cs 5200 patissier brioche 0,5 kg 0,8 kg 1 kg 1,3 kg bread dough 0,6 kg 1 kg 1,2 kg 1,6 kg shortcrust pastry 1 kg 1,2 kg 1,5 kg 1,8 kg soup 1 l gl 1,3 l gl 1,8 l gl 1,8 l gl minced meat 0,75 kg 1 kg 1,4 kg 1,4 kg carrots 0,8 kg 1 kg 1,4 kg 1,4 kg egg whites (beaten) 2 - 5 3 - 6 3 - 8...

  • Page 8

    8 fitting the food processing bowls place the lid on top of the bowl and turn in an anticlockwise direction until it locks into place. 6 7 place the bowl on the motor unit and turn in an anticlockwise direction to lock into place. 1 2 slide the mini bowl onto the motor shaft. Fit the mini blade onto...

  • Page 9

    9 removing the food processing bowls release the main bowl by turning it clockwise. You can now remove it. 6 7 unlock the lid by turning clockwise and lift it off. 1 2 lift the mini bowl out. Lift the midi bowl out, holding it by the rim. Remove the blade from the mini bowl. 4 4 3 • always handle th...

  • Page 10

    10 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 (2mm and 4mm)* * depending on the model * standard accessories mini bowl: equipped with...

  • Page 11

    11 metal blade and blendermix 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 bl...

  • Page 12

    12 dough blade (food processing bowls) 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. ...

  • Page 13

    13 dough blade (patisserie bowl) you can either “pour” solid ingredients through the opening in the lid from a jug with a spout, or simply open the lid and add them directly. Kneads leavened dough for bread, brioche, etc. Kneads unleavened dough for shortcrust pastry, rich shortcrust pastry, etc. 4 ...

  • Page 14

    14 whisk (food processing bowls) 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 ...

  • Page 15

    15 egg whisk (patisserie bowl) whisks egg whites. Put the egg whites in the bowl whisk continuously for 5-10 minutes, depending on the number of egg whites. 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 ...

  • Page 16

    16 grater / slicing discs lower the midi bowl into the main bowl. Slide the disc support onto the motor shaft. 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 shou...

  • Page 17

    17 grater / slicing discs 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 ...

  • Page 18

    18 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 additional accessories the accessories you find in the box will vary depending on ...

  • Page 19

    19 using the citrus press 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 3 2 4 slide the cone onto the motor shaft. Position t...

  • Page 20

    20 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 sof...

  • Page 21

    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 fir...

  • Page 22

    Useful hints & tips 22 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...

  • Page 23

    Useful hints & tips 23 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 reci...

  • Page 24

    24 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 lea...

  • Page 25

    25 golden rules eggs are sold in four different sizes, with medium eggs weighing 53-63g. 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, ...

  • Page 26

    26 how to read the recipes • 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, 5200 and patissier model. 2-4 4-6 6-8 8 et + compact 3200 • • cuisine système 4200 • • • cuisine système 5200...

  • Page 27: Sauces & Appetisers

    27 sauces & appetisers.

  • Page 28: Mayonnaise

    28 mayonnaise 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 t...

  • Page 29: Aïoli Sauce

    Aïoli sauce pesto 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 ve...

  • Page 30: Chef’S Tip:

    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 d...

  • Page 31: Chef’S Tip:

    31 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. Sauces & appetisers 1. Chop the gherkins, caper...

  • Page 32: Chef’S Tip:

    32 sauces & appetisers 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. Bl...

  • Page 33

    33.

  • Page 34: Chef’S Tip:

    34 sauces & appetisers 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 th...

  • Page 35: Chef’S Tip:

    35 1. Preheat your oven to 180 °c (gas mark 4). 2. Fit the 2mm 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 sc...

  • Page 36: To Make The Choux Pastry

    1. Grate the cheese in the midi bowl using the 2mm 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...

  • Page 37: Bread & Baking

    Bread & baking.

  • Page 38: Chef’S Tip:

    0 1. Stir the yeast into the warm water (approx. 35 °c) with a fork until it dissolves. Allow to rest for 1 minute. 0 2. Put the flour, salt and yeast liquid in the main bowl fitted with the dough blade. 0 3. Process for 1 minute or until the dough forms a ball. 0 4. With floured hands, take the dou...

  • Page 40: Chef’S Tip:

    0 1. Stir the yeast into the warm water (approx. 35 °c) with a fork until it dissolves. Allow to rest for 1 minute. 0 2. Place the salt, flour and yeast liquid in the main bowl fitted with the dough blade. 0 3. Process for 1 minute or until the dough forms a ball. 0 4. Take the dough out of the bowl...

  • Page 42: Chef’S Tip:

    0 1. 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. 0 2. Stir the yeast into the warm water (approx. 35 °c) with a fork until it dissolves. Allow to rest for 1 minute. 0 3. Place the salt, flour and yeast liquid in the main ...

  • Page 44: Sandwich Loaf

    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 mi...

  • Page 46: Chef’S Tip:

    0 1. Stir the yeast into the warm water (approx. 35 °c) with a fork until it dissolves. Leave to rest for 1 minute. 0 2. Place the flour, salt, oil and yeast liquid in the main bowl fitted with the dough blade. 0 3. Process for 1 minute or until a soft dough has formed. 0 4. With floured hands, tran...

  • Page 48: To Make The Pizza Dough

    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 bal...

  • Page 49: To Make The Topping

    To make the topping 1. Wash the vegetables and peel the onion. Fit the 2mm 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....

  • Page 50: To Make The Puff Pastry

    To make the puff pastry 0 1. Put the flour and softened butter (cut into pieces) and waterin the main bowl fitted with the dough blade. 0 2. 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. 0 3. Tak...

  • Page 51: To Make The Filling

    To make the filling 0 1. Preheat your oven to 210 °c (gas mark 6). 0 2. Fit the 2mm grater disc in the midi bowl, grate the cheese and set aside. 0 3. Wash the leeks. Discard the green part and cut the white part into thin slices using the 2mm slicing disc in the midi bowl. Set aside. 0 4. Melt the ...

  • Page 52: Plaited Brioche

    0 1. Stir the yeast into the warm milk (approx. 35 °c) with a fork until it dissolves. Leave to rest for 1 minute. 0 2. Put the flour, salt, sugar, butter and yeast liquid in the main bowl fitted with the dough blade. 0 3. Process for 1 minute. If necessary, scrape the bowl walls with the spatula an...

  • Page 54: Chef’S Tip:

    0 1. Stir the yeast into the warm milk (approx. 35 °c) with a fork until it dissolves. Allow to rest for 1 minute. 0 2. Put the salt, flour, butter, sugar, eggs and yeast liquid in that order in the main bowl fitted with the dough blade. 0 3. Process for approx. 30 seconds. 0 4. Remove the dough bla...

  • Page 56: Scones

    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, gra...

  • Page 57: Soups

    Soups.

  • Page 58: Chef’S Tip:

    1. Peel and wash the vegetables. Slice them in the midi bowl fitted with the 2mm 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. Tr...

  • Page 59: Chef’S Tip:

    1. Peel and wash the pumpkin, onion and ginger. 2. Slice the onion in the midi bowl with the 2mm 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 co...

  • Page 60: Chef’S Tip:

    1. Wash and top and tail the courgettes. Slice them in the midi bowl with the 4mm 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 t...

  • Page 61: Chef’S Tips:

    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....

  • Page 62: Chef’S Tip:

    62 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 4mm 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 ...

  • Page 63

    63.

  • Page 64: Chilled Pepper

    64 1. Peel the potatoes, onions and peppers. 2. Slice the peppers in the midi bowl using the 4mm 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 c...

  • Page 65: Star

    Star ters.

  • Page 66: Chef’S Tip:

    66 1. Wash the vegetables and peel the carrots and onions. 2. Grate the carrots, courgettes and turnips in the midi bowl using the 4mm grater disc. Set aside. 3. Replace the grater disc with the 4mm slicing disc. Slice the pepper and onions. Set aside. 4. Break the eggs into the main bowl fitted wit...

  • Page 67: Chef’S Tips:

    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 2mm grater disc. Set aside. 3. Replace the grater disc with the 4m slicing disc. Slice the cabbage and onions. 4. Transfer the...

  • Page 68: Crunchy Veg

    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 an...

  • Page 69

    0 1. Bake a country loaf according to the recipe on p.38. 0 2. Make the tapenade according to the recipe on p.34, halving the amounts. 0 3. Very lightly toast the slices of bread in the toaster (or the oven) and rub them with the halved garlic cloves. 0 4. Wash the tomatoes and slice them in the mid...

  • Page 70: Chef’S Tip:

    70 1. Grate the parmesan in the mini bowl with the parmesan grater or, failing that, the 2mm 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 s...

  • Page 72: Chef’S Tip:

    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 ...

  • Page 73: Salmon Rillettes

    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 havi...

  • Page 74: To Make The Blini Batter

    74 to make the blini batter 0 1. Stir the yeast into the warm (35 °c) milk with a fork until it dissolves. Allow to rest for 1 minute. 0 2. Separate the eggs. 0 3. Put the flour, salt, egg yolks and yeast liquid in the main bowl fitted with the dough blade. Process for 30-60 seconds. 0 4. Beat the e...

  • Page 75: Vegetables

    Vegetables.

  • Page 76: Provençal Vegetable Tian

    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 4mm slicing disc. 4. Arrange the sliced vegetables and garlic (unpeeled) in separate layers in an oven dish. 5. Sc...

  • Page 77: Chef’S Tip:

    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 2mm grater disc. 4. Transfer the grated potatoes to a...

  • Page 78: Chef’S Tip:

    78 1. Peel and wash the celeriac. Cut into large pieces and grate in the midi bowl with the 4mm 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 a...

  • Page 79: Ratatouille

    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 4mm slicing disc. 3. Soften t...

  • Page 80: Potato Gratin

    80 1. Grate the cheese in the midi bowl with the 2mm grater disc. Set aside. 2. Peel, wash and dry the potatoes. 3. Replace the grater disc with the 2mm 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...

  • Page 81: Fish

    Fish.

  • Page 82: Chef’S Tip:

    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 4mm grater disc, stacking them horizontally in the feed tube. 3. Replace the julienne/grater disc with the...

  • Page 83: To Make The Crab Cakes

    To make the homemade breadcrumbs 1. Cut the bread into 2cm 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 ...

  • Page 84: Chef’S Tip:

    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 chili peppers and set aside. 3. Process the lemongrass in the mini bowl for 40 seconds. Add the chili peppers and run for a further 5-10 seconds. 4. Put the fish in...

  • Page 86: Salmon Tartare

    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 mai...

  • Page 87: Chef’S Tip:

    0 1. Preheat your oven to 240 °c (gas mark 9). 0 2. Peel the potatoes. Slice them in the midi bowl with the 2mm slicing disc. 0 3. Transfer to a pan of boiling water. Bring back to the boil and cook for 2 minutes. 0 4. While the potatoes are cooking, cook the spinach for 1 minute in a sieve placed o...

  • Page 88: Smoked Salmon Soufflé

    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 w...

  • Page 89: Meat

    Meat.

  • Page 90: Cottage Pie

    90 0 1 . Grate the cheese in the midi bowl with the 2mm grater disc. Set aside. 0 2. Wash and peel the potatoes. Replace the grater disc with the 2mm 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 c...

  • Page 91: Curried Lamb Filo Parcels

    0 1 . Cut the lamb into large cubes. Combine thoroughly with the curry powder and allow to marinade for 2 hours. 0 2. 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 vi...

  • Page 92: To Make The Bread Buns

    To make the bread buns 0 1 . Stir the yeast into the warm (35 °c) water with a fork until it dissolves. Allow to rest for 1 minute. 0 2. Put the salt, flour, sugar, butter, egg and yeast liquid in the main bowl fitted with the dough blade. 0 3. Process for 30 seconds. 0 4. Transfer the dough to a fl...

  • Page 93: Chef’S Tips:

    To make the burgers and garnish 0 1 . 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 2mm slicing disc. Set aside. 0 2. Cut the remaining half-onion into pieces, transfer to the main bowl with the metal blade and pulse...

  • Page 94: To Make The Stuffing

    94 0 1 . Preheat your oven to 180 °c (gas mark 4). 0 2. 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 0 3 . Soak the bread in lukewar...

  • Page 95: Chef’S Tip:

    0 1 . 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. 0 2. Peel the onion and cut into large pieces. Add to the herbs in the main bowl and pulse 5 times. Set aside. 0 3. Cut the meat into large pieces and transfer t...

  • Page 96: Chef’S Tips:

    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, alo...

  • Page 97: Desser

    Desser ts.

  • Page 98: Chocolate Mousse

    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 mel...

  • Page 99: Chef’S Tips:

    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...

  • Page 100: Waffle Batter

    100 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...

  • Page 101: Chocolate Cookies

    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 o...

  • Page 102: Short Bread

    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 25cm swiss roll tin. 3. Prick all over the surface with a fork and bake...

  • Page 103: Chef’S Tips:

    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 greas...

  • Page 104: Chef’S Tips:

    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 ...

  • Page 106: To Make The Pastry

    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. B...

  • Page 108: Walnut Cake

    1. Preheat your oven to 170 °c (gas mark 3). Cut the butter into small dice. 2. Chop the walnuts in the main bowl fitted with the metal blade for 30 seconds. Add the sugar, flour, eggs, salt, rum and butter. Blend for 2 minutes. 3. While the machine is still running, add the baking powder via the fe...

  • Page 109: To Make The French Meringue

    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 whit...

  • Page 110: Caramelised Apple Tart

    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 fil...

  • Page 111: To Make The Filling

    To make the filling 1. Meanwhile, wash the apples and slice them in the midi bowl fitted with the 4mm 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 sug...

  • Page 112: To Make The Pastry

    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 i...

  • Page 114: Chef’S Tip:

    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 an...

  • Page 116: Chef’S Tip:

    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. Usi...

  • Page 117: Chef’S Tips:

    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 2mm slicing disc. Arrange the fruit slices in a buttered dish. 3. Blend the remaining kiwi fruit in the mini bowl. 4. Cover the slice...

  • Page 118: Chef’S Tip:

    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 pru...

  • Page 119: Cocktails

    Cocktails.

  • Page 120: Watermelon and Honey Juice

    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 bl...

  • Page 122: Chef’S Tips:

    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...

  • Page 123: Chef’S Tip:

    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. Was...

  • Page 124: Glossar

    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...

  • Page 125: Basic Recipes

    Basic recipes egg whites .............................................................70 whipped cream ...................................................109 fruits coulis ..........................................................116 icing ...............................................................

  • Page 126: Bread & Baking

    Bread & baking country loaf ..........................................................38 baguettes ...............................................................40 olive and chorizo buns ..........................................42 sandwich loaf ........................................................

  • Page 127: Fish

    Fish hake and vegetable julienne* parcels ......................82 crab cakes ............................................................83 oriental fishcakes ...................................................84 salmon tartare .......................................................86 fish pie .......

  • Page 128

    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 th...