1. DL manuals
  2. MAGIMIX
  3. Kitchen Appliances
  4. C 3200
  5. User Manual

MAGIMIX C 3200 User Manual

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

Summary of C 3200

  • Page 1

    Ma cuisine.

  • Page 3: Instructions For Use

    Instructions for use description ................................................ 4 maximum processing capacities .................. 5 accessories ....................................... 6 to 17 useful hints and tips ................................. 18 golden rules ....................................

  • Page 4

    2 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. • thi...

  • Page 5

    3 important safeguards • 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 sieve (juicer basket) has been damaged in any way. • your appliance is equipped with a thermal protection that automatically swi...

  • Page 6

    4 * depending on the model double pusher graduated single pusher mini bowl midi bowl* main bowl motor unit storage box motor shaft spatula disc holder slicing disc grating disc metal blade blender m ix* description dough blade or egg whisk standard lid xl lid feed tube or.

  • Page 7

    5 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 tex- ture. Ideal for fine chopping, mixing or blending, as well as for kneading, beating egg whites, slicing or grating. Pulse : press this...

  • Page 8

    6 fitting the 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 the motor shaft...

  • Page 9

    7 removing the bowls release the main bowl by turning it clockwise. You can now remove it. 6 7 unlock the bowl 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 5 3 • always handle the discs and...

  • Page 10

    8 egg 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 standard accessories mini bowl: equipped wi...

  • Page 11

    9 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 bla...

  • Page 12

    10 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 th...

  • Page 13

    11 egg whisk 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 e...

  • Page 14

    12 grating / slicing discs lower the midi bowl into the main bowl. Slide the disc holder 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 15

    13 grating / 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 16

    14 creative disc kit: 3 novel discs for 3 creative cuts: julienne disc, extra wide julienne disc and fluted disc. 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 d...

  • Page 17

    15 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 18

    16 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 (water + washing-up liquid). Always unplug your appliance before you clean it. Motor unit: wipe with a soft, damp ...

  • Page 19: Vitamins

    The benefits of vitamins and minerals 17 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. G...

  • Page 20: Hints &

    18 18 hints & tips golden rules.

  • 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. Pop soft foods (e.G. Meat, fish or soft cheese) into the freezer for a few minutes to firm th...

  • Page 22

    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. • some foods, such as carrots, tend to stain plastic. Rubbing the part with towel paper and a little v...

  • Page 23

    Useful hints & tips dough blade • soft dough (brioche, choux pastry, etc.): magimix food processors work on the rapid kneading principle. Doughs are kneaded for just 1-2 minutes, the precise time depending on the amount and type of dough. Follow the instructions carefully for each recipe. • normal d...

  • Page 24

    22 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

    23 golden rules eggs are sold in four different sizes, with medium eggs weighing 2 to 2 1/4 oz. 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. Merin...

  • Page 26

    24 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...

  • Page 27

    The essentials.

  • Page 28: Mayonnaise

    The essentials 26 peel the garlic and shallots. Wash and dry the parsley. Put the garlic, shallots and parsley in the mini bowl. Blend for 1 minute, then add the pastis and the diced unsalted butter. Season with salt and pepper. Blend for a further 1 minute. The mixture should have a smooth consiste...

  • Page 29: Pesto

    Wash the basil. Remove the leaves and pat them dry. Peel the garlic cloves, slice them in half and discard the central shoots. Place the garlic, basil, pine nuts, parmesan, pepper and 1 teaspoon salt in the mini bowl. Pulse approximately 10 times to obtain a smooth mixture. With the machine running,...

  • Page 30: Herb Mayonnaise

    The essentials 28 chop the shallots and tarragon in the mini bowl (4-5 pulses). Put the resulting mixture in a small, thick-bottomed saucepan with the vinegar, salt and pepper. Reduce* to half its original volume over a low heat. Pour the reduction into the mini bowl. Add the egg yolks and pulse 3 t...

  • Page 31: Rouille Sauce

    Place the garlic paste in the mini bowl. Add the egg yolks, saffron and cayenne pepper. Season lightly with salt and pepper. Blend for 20 seconds, then slowly drizzle in the olive oil via the feed tube, as if you were making mayonnaise. Add the tomato purée via the feed tube and give a few final pul...

  • Page 32: Mint Sauce

    The essentials 30 use the mini bowl. Trim the mint, place it in the bowl and process for 15-20 seconds or until it is finely chopped. Dissolve the granulated sugar in the boiling water and add it and the vinegar to the bowl. Process briefly to mix, then leave to cool before serving. Mint sauce prepa...

  • Page 33: Pizza Dough

    • pizza dough preparation 10 min. 10 min. 10 min. 10 min. Rising 1 hr 1 hr 1 hr 1 hr food processor 3200 3200 4200 5200 serves 2 4 6 8 1 1 / 4 cup 1 3 / 4 cups 2 1 / 2 cups 3 1 / 4 cups 2 tsp 3 tsp 4 tsp 6 tsp 2 tbsp 2 tbsp 3 tbsp 4 tbsp 1 / 2 cup 1 / 2 cup 3 / 4 cup 1 cup 1 1 2 2 all-purpose flour ...

  • Page 34: Shortcrust Pastry

    Place the flour, salt and diced unsalted butter in the bowl with the dough blade. Switch the machine on and add the water via the feed tube. Continue blending and switch the machine off as soon as the dough forms a ball. Leave in a cool place for 1 hour. 1 / 2 lb of dough is sufficient for a 12-inch...

  • Page 36: Pancake Batter

    The essentials 34 pancake batter preparation 10 min. 10 min. 10 min. 10 min. Number of pancakes 12 16 24 32 food processor 3200 3200 4200 5200 serves 2 4 6 8 1 1 / 4 cups 1 3 / 4 cups 2 1 / 2 cups 3 1 / 4 cups 2 3 4 6 1 tbsp 1 tbsp 1 1 / 2 tbsp 2 tbsp 1 cup 2 1 / 4 cups 3 1 / 4 cups 4 1 / 4 cups 1 1...

  • Page 37: Waffle Batter

    The essentials 35 chocolate and hazelnut spread preparation 5 min. 5 min. 7 min. 10 min. Cooking 3 min. 3 min. 5 min. 5 min. Food processor 3200 3200 4200 5200 serves 2 4 6 8 7 tbsp 3 / 4 cup 1 cup 1 1 / 4 cups 7 tbsp 3 / 4 cup 3 / 4 cup 1 cup 9 tbsp 3 / 4 cup 1 cup 1 1 / 4 cups 1 tbsp 2 tbsp 3 tbsp...

  • Page 38: Pastry Cream

    The essentials 36 set aside 1 glass of cold milk. Pour the rest of the milk into a saucepan. Add the split vanilla beans. Bring to a boil. Put the granulated sugar, flour and egg yolks in the bowl with the metal blade. Pulse twice, add the glass of milk via the feed tube and pulse twice again. Remov...

  • Page 39

    Hors-d’Œuvres.

  • Page 40: Anchovy Paste

    Hors-d’œuvres 38 anchovy paste preparation 10 min. 10 min. 10 min. 10 min. Food processor 3200 3200 4200 5200 serves 2 4 6 8 3 / 4 cup 1 cup 1 1 / 2 cups 1 3 / 4 cups 1 1 / 2 2 3 4 3 / 4 tsp 3 / 4 tsp 1 1 / 4 tsp 1 1 / 2 tsp 1 1 2 2 5 tbsp 6 tbsp 9 tbsp 11 tbsp to taste to taste to taste to taste • ...

  • Page 41: Guacamole

    Guacamole preparation 5 min. 5 min. 5 min. 5 min. Food processor 3200 3200 4200 5200 serves 2 4 6 8 1 2 3 1 1 / 2 tsp 1 tbsp 1 1 / 2 tbsp 2 tbsp 1 / 4 1 / 2 1 1 1 / 2 1 1 1 / 2 2 1-2 2-3 3-4 4-5 to taste to taste to taste to taste • ripe avocado pears crème fraîche or heavy whipping cream lime onion...

  • Page 42: Tuna Rillettes

    Tuna rillettes preparation 5 min. 5 min. 7 min. 7 min. Food processor 3200 3200 4200 5200 serves 2 4 6 8 1 / 2 1 1 1 / 2 2 1 tbsp 2 tbsp 3 tbsp 4 tbsp 1 / 4 tsp 3 / 4 tsp 1 1 / 4 tsp 1 1 / 2 tsp 1 / 4 tsp 3 / 4 tsp 1 1 / 4 tsp 1 1 / 2 tsp 1 / 4 1 / 2 3 / 4 1 to taste to taste to taste to taste • tin...

  • Page 43: Ham and Olive Cake

    Ham and olive cake 20 min. Cooking 20 min. 40 min. 50 min. 1 hr food processor 3200 3200 4200 5200 serves 2 4 6 8 3 / 4 cup 1 1 / 4 cups 2 cups 2 1 / 2 cups 2 3 4 6 2 tbsp 4 tbsp 7 tbsp 1 / 2 cup 2 oz 4 oz 7 oz 9 oz 1 / 2 1 1 1 / 2 2 1 oz 2 oz 3 oz 4 oz • • all-purpose flour eggs 1 / 4 1 / 2 3 / 4 1...

  • Page 44: Cheese Puffs

    • • hors-d’œuvres 42 cheese puffs 20 min. Cooking 20 min. 20 min. 20 min. 20 min. Number cheese puffs 10 20 30 40 food processor 3200 3200 4200 5200 serves 2 4 6 8 1 oz 3 oz 4 oz 5 oz 2 4 6 8 5 tbsp 3 / 4 cup 1 cup 1 1 / 4 cups 3 tbsp 1 / 4 cup 1 / 2 cup 3 / 4 cup 4 tbsp 9 tbsp 3 / 4 cup 1 1 / 4 cup...

  • Page 45

    Breadmaking.

  • Page 46: Bread (Basic Recipe)

    • breadmaking 44 bread (basic recipe) 5 min. Baking 30 min. 30 min. 40 min. 40 min. Food processor 3200 3200 4200 5200 serves 2 4 6 8 1 1 / 4 cups 2 1 / 4 cups 3 1 / 4 cups 4 1 / 4 cups 1 tbsp 3 tbsp 4 tbsp 5 tbsp 1 tbsp 2 tbsp 4 tbsp 5 tbsp 1 / 4 tsp 3 / 4 tsp 1 1 / 2 tsp 1 1 / 2 tsp all-purpose fl...

  • Page 47: Olive and Chorizo Buns

    Breadmaking 45 • olive and chorizo buns • 15 min. Food processor 3200 3200 4200 5200 serves 2 4 6 8 2 oz 4 oz 5 oz 7 oz 2 oz 4 oz 5 oz 7 oz 1 1 2 2 bread (basic recipe) stoned olives chorizo egg yolks follow the basic bread recipe. After the dough has risen for 2 hours, put the chorizo and olives in...

  • Page 48: Naan (Indian Nan Bread)

    • breadmaking 46 naan (indian nan bread) 20 min. Baking 10 min. 10 min. 10 min. 10 min. Food processor 3200 3200 4200 5200 serves 2 4 6 8 8 tbsp 1 cup 1 1 / 2 cups 2 cups 1 / 4 tsp 1 / 2 tsp 3 / 4 tsp 3 / 4 tsp 1 1 2 2 1 / 2 1 1 1 / 2 2 1 / 2 tbsp 1 / 2 tbsp 3 / 4 tbsp 1 tbsp 1 / 4 tsp 1 / 4 tsp 3 /...

  • Page 49: Short-Bread

    Breadmaking 47 • short-bread 5 min. Food processor 3200 3200 4200 5200 serves 2 4 6 8 3 / 4 cup 1 1 / 2 cups 2 1 / 2 cups 5 cups 5 tbsp 9 tbsp 3 / 4 cup 2 cups 1 oz 2 oz 3 oz 7 oz 7 tbsp 3 / 4 cup 1 1 / 2 cups 3 1 / 4 cups all-purpose flour granulated sugar corn-flour to taste to taste to taste to t...

  • Page 50: White Sandwich Bread

    • white sandwich bread 10 min. Baking 30 min. 30 min. 30 min. 30 min. Food processor 3200 3200 4200 5200 serves 2 4 6 8 1 1 / 4 cups 2 1 / 4 cups 3 1 / 4 cups 5 cups 1 tbsp 2 tbsp 3 tbsp 5 tbsp 1 tbsp 2 tbsp 3 tbsp 4 tbsp 3 / 4 cup 1 1 / 4 cups 1 3 / 4 cups 2 1 / 2 cups 1 / 4 tsp 3 / 4 tsp 1 1 / 4 t...

  • Page 51: Brioche

    • brioche 10 min. Baking 20 min. 20 min. 30 min. 30 min. Food processor 3200 3200 4200 5200 serves 2 4 6 8 1 cup 1 3 / 4 cups 2 1 / 2 cups 3 1 / 4 cups 1 tbsp 2 tbsp 3 tbsp 4 tbsp 4 tbsp 7 tbsp 3 / 4 cup 1 cup 1 tbsp 2 tbsp 3 tbsp 4 tbsp 2 3 5 6 3 3 / 4 tsp 5 1 / 4 tsp 7 1 / 2 tsp 5 tbsp all-purpose...

  • Page 52: Raisin Buns

    • raisin buns 15 min. Baking 10 min. 10 min. 15 min. 15 min. Food processor 3200 3200 4200 5200 serves 2 4 6 8 1 cup 2 cups 3 cups 4 cups 1 tbsp 2 tbsp 2 tbsp 3 tbsp 1 tbsp 3 tbsp 4 tbsp 6 tbsp 2 tbsp 4 tbsp 7 tbsp 9 tbsp 1 / 4 cup 3 / 4 cup 1 1 / 4 cups 1 1 / 2 cups 1 / 4 tsp 1 / 4 tsp 3 / 4 tsp 3 ...

  • Page 53

    Soups.

  • Page 54: Vegetable Soup

    Soups 52 vegetable soup 10 min. Food processor 3200 3200 4200 5200 serves 2 4 6 8 1 1 1 / 2 2 3 1 2 3 4 1 / 2 1 1 1 / 2 2 2 3 4 6 1 tbsp 2 tbsp 3 tbsp 4 tbsp leeks carrots celery sticks cooked potatoes unsalted butter peel and wash the raw vegetables. Cut them (and the cooked potatoes) into chunks. ...

  • Page 55: Oyster Mushroom Soup

    Oyster mushroom soup 20 min. Food processor 3200 3200 4200 5200 serves 2 4 6 8 3 / 4 lb 1 1 / 2 lb 1 3 / 4 lb 2 lb 1 1 1 / 2 2 3 1 3 / 4 cups 2 1 / 4 cups 2 3 / 4 cups 3 1 / 2 cups 3 tbsp 5 tbsp 7 tbsp 3 / 4 cup 1 tbsp 2 tbsp 3 tbsp 4 tbsp oyster mushrooms chicken stock cubes water crème fraîche or ...

  • Page 56: Asparagus Soup

    To taste to taste to taste to taste salt & pepper soups 54 asparagus soup 30 min. Food processor 3200 3200 4200 5200 serves 2 4 6 8 1 / 2 lb 1 lb 1 1 / 3 lb 1 3 / 4 lb 2 2 3 4 2 tbsp 3 tbsp 4 tbsp 4 tbsp 2 tbsp 3 tbsp 5 tbsp 6 tbsp 1 2 3 4 asparagus potatoes unsalted butter crème fraîche or heavy wh...

  • Page 57: Gazpacho

    Gazpacho 15 min. Food processor 3200 3200 4200 5200 serves 2 4 6 8 1 / 2 lb 1 lb 1 1 / 2 lb 2 lb 1 / 8 1 / 4 1 / 3 1 / 2 1 / 8 1 / 4 1 / 3 1 / 2 1 / 4 1 / 2 3 / 4 1 1 tbsp 2 tbsp 3 tbsp 4 tbsp 1 1 2 2 ripe tomatoes cucumber red pepper garlic clove olive oil to taste to taste to taste to taste salt &...

  • Page 58: Cold Carrot Soup

    Cold carrot soup 40 min. Food processor 3200 3200 4200 5200 serves 2 4 6 8 3 / 4 lb 1 1 / 2 lb 2 lb 2 3 / 4 lb 1 2 3 4 1 / 2 1 1 1 / 2 2 1 2 3 4 1 3 / 4 cups 2 3 / 4 cups 3 1 / 2 cups 4 1 / 4 cups carrots oranges onions chicken stock cubes water heat the water in a pan and dilute the stock cubes in ...

  • Page 60: Chilled Pepper and

    Peel the potatoes and onions. Deseed the peppers. Slice these 3 vegetables using the 4-mm slicing disc and set aside. Fry the onion in a little olive oil in a large pan over a low heat for 2 minutes. Add the red peppers and garlic and cook for 10 minutes, stirring constantly. Pour in the water with ...

  • Page 61

    Appetizers.

  • Page 62: Spring Vegetable Cake

    10 8 5 3 cherry tomatoes appetizers 60 spring vegetable cake 30 min. Food processor 3200 3200 4200 5200 serves 2 4 6 8 1 2 3 4 3 / 4 cup 1 1 / 4 cups 2 1 / 4 cups 2 3 / 4 cups 1 / 2 3 / 4 1 1 1 / 2 1 / 2 3 / 4 1 1 1 / 2 1 1 1 / 2 2 3 eggs single cream zucchinis carrots turnips wash the vegetables. I...

  • Page 63: Spring Salad With Basil

    Peel the turnips. Wash the radishes and cut off the green tops (these can be used to make soup). Using the 2-mm slicing disc, slice the turnips, then the radishes. String * the beans and garden peas. Cook them for 10 minutes in boiling salty water. Drain them and refresh in cold water. Wash and dry ...

  • Page 64: Pasta and Crunchy

    Pasta and crunchy vegetable salad cook the pasta according to the instructions on the package (approx. 8-10 minutes). Drain it, refresh in cold water and transfer to a large bowl. Sprinkle with half the olive oil and the juice of half a lemon. Chill for at least 1 hour. After half an hour, chop the ...

  • Page 65: Leek and Smoked

    30 min. Food processor 3200 3200 4200 5200 serves 2 4 6 8 make the pancake batter according to the recipe on p. 34. Wash the leeks and discard the dark green part. Slice them using the 2-mm slicing disc. Melt the unsalted butter in a thick-bottomed saucepan. Add the leeks and season with salt and pe...

  • Page 66: Flemish Leek Tart

    4 3 2 1 eggs flemish leek tart 50 min. Food processor 3200 3200 4200 5200 serves 2 4 6 8 1 / 2 lb 1 lb 1 1 / 3 lb 2 3 / 4 lb shortcrust pastry make the shortcrust pastry according to the recipe on p. 32. Preheat the oven to 410°f (gas mark 6-7). Wash the leeks and discard the green part. Cut into th...

  • Page 67: Parmesan Soufflé

    Parmesan soufflé grate the parmesan using the parmesan disc or, failing that, the 2-mm grating disc, and set aside. Make a roux: melt the unsalted butter in a saucepan over a low heat and add the flour, stirring quickly with a wooden spoon. Lower the heat and continue stirring until the flour is coo...

  • Page 68: Country Pâté

    To taste to taste to taste to taste salt & pepper country pâté 10 min. Food processor 3200 3200 4200 5200 serves 2 4 6 8 5 oz 3 / 4 lb 1 1 / 2 lb 2 lb 4 oz 5 oz 3 / 4 lb 1 lb 1 oz 3 oz 7 oz 9 oz 1 1 2 3 1 tbsp 2 tbsp 3 tbsp 4 tbsp pork chicken livers veal cutlet eggs brandy preheat the oven to 355°f...

  • Page 70: Chicken and Fig Mousse

    30 min. Food processor 3200 3200 4200 5200 serves 2 4 6 8 6 oz 3 / 4 lb 1 lb 1 1 / 2 lb 3 tsp 5 tsp 8 tsp 3 tbsp 3 / 4 cup 1 3 / 4 cups 2 1 / 4 cups 3 1 / 4 cups 2 tbsp 3 tbsp 4 tbsp 6 tbsp 1 / 4 tsp 1 / 4 tsp 1 / 2 tsp 1 / 2 tsp trimmed chicken livers white wine vinegar unsalted butter port wine ca...

  • Page 71: Trout Rillettes

    Trout rillettes 50 min. Food processor 3200 3200 4200 5200 serves 2 4 6 8 2 3 4 6 9 tbsp 3 / 4 cup 1 cup 1 1 / 2 cup 2 tbsp 4 tbsp 6 tbsp 8 tbsp 3 4 5 8 6 tbsp 7 tbsp 3 / 4 cup 1 cup trout dry white wine calvados sprigs parsley unsalted butter gut , clean and wipe the fish dry. Heat the oil in a fry...

  • Page 72: Scallop Terrine

    Scallop terrine soak the bread in the milk. Clean the scallops. Heat a third of the unsalted butter in a frying pan. Sear * the scallops for 12 minutes then flame* with the brandy. Set aside. Put the chervil sprigs in the mini bowl, pulse 3 times and set aside. Place the fish fillets in the bowl wit...

  • Page 73

    Vegetables.

  • Page 74: Vegetable Crisps

    Vegetables 72 vegetable crisps peel the turnips and potatoes. Top and tail the zucchinis. Cut the vegetables into thin rounds using the 2-mm slicing disc. Heat the oil in your deep fryer. As soon as it is hot, fry the vegetables. Drain them on paper towels before transferring to a serving dish. Seas...

  • Page 75: Sweet Corn Pancakes

    Sweet corn pancakes 5 min. Food processor 3200 3200 4200 5200 serves 2 4 6 8 1 / 2 1 1 1 / 2 2 2 3 5 6 1 / 2 cup 3 / 4 cup 1 cup 1 1 / 4 cups 2 tsp 3 tsp 5 tsp 2 tbsp sweet corn (9 oz can) eggs all-purpose flour milk 5 min. 5 min. 5 min. Preparation 2 min. 2 min. 2 min. 2 min. Cooking • vegetables 7...

  • Page 76: Carrot and Zucchini Medley

    Vegetables 74 carrot and zucchini medley wash the carrots and zucchinis. Peel the carrots. Grate the carrots and the unpeeled zucchinis in the bowl with the 4-mm grating disc or the shredding disc, placing them horizontally in the feed tube so that the strips are longer. Heat the oil in a frying pan...

  • Page 77: Provençale Vegetables

    To taste to taste to taste to taste to taste to taste to taste to taste olive oil salt & pepper provençale vegetables preheat the oven to 410°f (gas mark 6-7). Wash the tomatoes, zucchinis and eggplants. Dry them and slice them separately, using the 4-mm slicing disc. Wash the peppers and deseed the...

  • Page 78: Gratin Dauphinois

    Gratin dauphinois grate the cheese using the 2-mm grating disc. Set aside. Peel and wash the potatoes. Dry them. Using the 2-mm slicing disc, cut the potatoes into thin slices. Preheat the oven to 355°f (gas mark 4). Peel the garlic and cut in half. Rub an oven dish with the garlic, then butter it. ...

  • Page 80: Fennel Gratin

    Fennel gratin preheat the oven to 355°f (gas mark 4). Grate the cheese using the 2-mm grating disc. Slice the fennel bulbs using the 4-mm slicing disc. Cook the sliced fennel in salted boiling water until soft. Meanwhile , chop the ham in the mini bowl (3-4 pulses). Fry the bacon and ham in a frying...

  • Page 81: Vegetable Pizza

    Vegetable pizza make the pizza dough according to the recipe on p. 31. For the topping: wash the vegetables and slice them with the onions using the 2-mm slicing disc. Cut the mozzarella into quarters and chop in the mini bowl. Preheat the oven to 410°f (gas mark 6-7). Fry the sliced onions in a fry...

  • Page 82: Celery Purée

    Celery purée peel and wash the celery. Slice it using the 4-mm slicing disc. Pour a quart of water into a saucepan or into your steamer. Add the celery, cover with a lid and cook. The celery should be very soft and easily pierced by the tip of a knife. Drain and allow to cool slightly. Mix the celer...

  • Page 83

    Seafood.

  • Page 84: Prawn Pouches

    Prawn pouches unfold the spring roll wrappers. Moisten the wrappers with a damp cloth or a pastry brush. Peel the prawns. Put the prawns and coriander in the bowl with the metal blade. Pulse 3 times, then add the eggs, cayenne pepper, salt and black pepper. Blend for 1 minute. Place a small mound of...

  • Page 85: Cod Parcels

    Cod parcels with julienned vegetables wash the vegetables. Peel the zucchinis, carrots and turnips. Julienne the zucchinis, carrots and turnips using the 4-mm grating disc, making sure that the vegetables are stacked horizontally in the feed tube. Slice the peppers and lemons using the 2-mm slicing ...

  • Page 86: Crab Cakes

    Crab cakes break up the zwiebacks and put them in the bowl with the metal blade. Blend to reduce the zwiebacks to crumbs, then add the parsley, worcestershire sauce, mustard and mayonnaise (see recipe on p. 26). While the machine is running, add the eggs via the feed tube, followed by the crabmeat. ...

  • Page 87: Stuffed Red Snapper

    Stuffed red snapper ask your fishmonger to gut and descale the red snapper and to remove the backbone (while leaving the fish whole). Peel the garlic and shallots. Trim the mushroom stalks. Wash and dry the mushrooms. Wash and dry the parsley and chervil. Put the garlic, shallots and mushrooms in th...

  • Page 88

    Raw minced salmon and monkfish put the chives in the mini bowl and pulse twice. Set aside. Do the same with the onions, pulsing 3 times. Set aside. Halve the pepper, discard the seeds and pith. Cut the peppers into chunks, put in the bowl with the metal blade and pulse 4 times. Set aside. Chop the f...

  • Page 90: Cod and Artichoke Mousse

    Seafood 88 cod and artichoke mousse poach* the fish for 7 minutes in the bouillon. Leave to cool slightly. Bring a pan of salted water with a dash of lemon juice to boil. Add the artichoke bottoms and cook for 10 minutes. Drain and allow to cool slightly. Peel the shallots and reduce to a purée in t...

  • Page 91: Fish Pie

    Fish pie preheat the oven to 465°f (gas mark 9). Peel the potatoes and slice using the 2-mm slicing disc. Put them in a pan of boiling water and boil for 2 minutes. At the same time, cook the spinach for 1 minute in a colander placed over the pan. Drain. Chop the onions and parsley in the mini bowl,...

  • Page 92: Smoked Salmon Soufflé

    Smoked salmon soufflé cut the salmon into chunks and put in the mini bowl. Pulse twice, then blend for 1 minute. Set aside. Mix the milk and rice flour in a saucepan. Over a low heat, gradually bring to boiling point. Stir in the salmon purée, together with the egg yolks, tomato ketchup, vodka, caye...

  • Page 93

    Meat.

  • Page 94: Shepherd’S Pie

    Shepherd’s pie peel the potatoes. Cut into thin slices using the 2-mm slicing disc. Cook in the milk for 30 minutes (or 20 minutes in the pressure cooker). Make the sausage meat according to the recipe on p. 30. Strain the potatoes (reserve the milk) and transfer to the bowl with the metal blade. Pu...

  • Page 95: Veal and Basil Pastries

    Veal and basil pastries peel the garlic and shallots. Put them in the mini bowl with the basil. Pulse 3 times. Chop the veal and bacon into large chunks. Put them in the bowl with the metal blade. Pulse 3 times. Add the herbs, blend for 45 seconds. Set aside. Preheat the oven to 410°f (gas mark 6-7)...

  • Page 96: Curried Lamb In Filo Parcels

    Curried lamb in filo parcels cut the lamb into large chunks. Carefully mix in the curry powder. Leave to macerate for 2 hours. Peel the garlic. Put it with the lamb in the bowl with the metal blade. Blend for 45 seconds, then add the sliced banana. Pulse 2-3 times, then add the eggs via the feed tub...

  • Page 97: Oriental Stuffed Cabbage

    Oriental stuffed cabbage put the rice in an equal volume of warm water and leave to swell for 30 minutes. Chop the parsley in the mini bowl by pulsing 3 times. Set aside. Carefully detach the individual cabbage leaves and select the most perfect ones. Wash and blanch* them. Pare away part of the thi...

  • Page 98: Stuffed Tomatoes

    Meat 96 stuffed tomatoes preheat the oven to 355°f (gas mark 4). Warm the milk slightly and soak the bread in it. Peel the garlic and onions, cut the latter into quarters and put both in the mini bowl. Pulse 3-4 times. Set aside. Wash the tomatoes. Slice off the top third (reserve the “hats”). Scoop...

  • Page 100: Raw Minced Beef With

    Raw minced beef with anchovy unsalted butter peel the onions and shallots. Cut into quarters. Put in the mini bowl and pulse 5 times. Set aside. Wash and dry the parsley. Put in the mini bowl and pulse several times. Snip the chives. Cut the meat into chunks. Put in the bowl with the metal blade. Pu...

  • Page 101

    Desserts.

  • Page 102: Pavlova

    Desserts 100 pavlova for the meringue: separate the eggs and whisk the whites for at least 5-10 minutes in the bowl with the egg whisk; removing the pusher from the feed tube first. When the eggs form peaks, gradually add the granulated and powdered sugar via the feed tube. Continue whisking. The mi...

  • Page 103: Baked Peaches

    Baked peaches wash and pit the peaches. Slice them using the 4-mm slicing disc and set aside. Preheat the oven to 355°f (gas mark 4). Melt the unsalted butter in a bowl over a pan of very hot water (bain-marie*). Combine the flour, sugar and salt in the bowl with the metal blade. While the machine i...

  • Page 104: Summer Fruit Gazpacho

    Desserts 102 summer fruit gazpacho wash the fruit. Hull* the strawberries and strip the currants from their stalks. Pit the peaches. Chop half the raspberries, redcurrants, strawberries and peaches in the bowl with the metal blade. Add the freshly-squeezed lemon juice, powdered sugar, olive oil and ...

  • Page 105

    Desserts 103 chocolate and hazelnut cookies preheat the oven to 355°f (gas mark 4). Melt the unsalted butter and chocolate in a saucepan over a low heat. Blend the eggs and sugar in the bowl with the metal blade. Add the melted chocolate. Blend for 1 minute, then mix in the flour, salt, baking powde...

  • Page 106: Apple and Raspberry Crumble

    Desserts 104 apple and raspberry crumble preheat the oven to 355°f (gas mark 4). Wash , peel and core the apples. Slice them with the 2-mm slicing disc, then arrange them in a buttered dish. Chop half the raspberries in the mini bowl. Arrange the rest of the raspberries in the dish with the sliced a...

  • Page 107: Apple Mousse

    Desserts 105 apple mousse soak the gelatin in a bowl of cold water. Squeeze the lemon. Peel the apples. Slice them using the 4-mm slicing disc. Put the apples in a pan with the sugar and lemon juice. Simmer over a low heat until the apples are cooked, the sugar dissolved and the water evaporated. Sq...

  • Page 108: Chocolate Cake

    Desserts 106 chocolate cake preheat the oven to 390°f (gas mark 6). Put the sugar and eggs in the bowl with the metal blade and blend until light and fluffy. Add the flour and blend. Melt the unsalted butter and chocolate in a saucepan over a low heat. While the machine is running, add the melted ch...

  • Page 110: Walnut Cake

    Desserts 108 walnut cake preheat the oven to 350°f (gas mark 3). Chop the walnuts in the bowl with the metal blade. Add the sugar flour and unsalted butter softened cut into dice and blend for 2 minutes. While the machine is running, add the eggs one by one via the feed tube, followed by the rum and...

  • Page 111: Scones

    Desserts 109 scones put the metal blade in the bowl. Place the flour, baking powder and salt in the bowl and process briefly to mix them. Cut the unsalted butter into pieces and add it to the bowl with the sugar. Process for 5-7 seconds, or until the mixture resembles fine breadcrumbs, then, with th...

  • Page 112: Pear and Almond Cake

    Desserts 110 pear and almond cake preheat the oven to 355°f (gas mark 4). Melt the unsalted butter in a saucepan over a low heat. Peel the pears. Halve and core them. Poach* for 5-10 minutes in a pan. Put the eggs and sugar in the bowl with the metal blade and blend until light and fluffy. Add the m...

  • Page 113: Lemon Meringue Pie

    Desserts 111 lemon meringue pie make the pastry according to the recipe on p. 32. Preheat the oven to 355°f (gas mark 4). Butter a quiche mold. Roll out the pastry, line the mold and prick the base with a fork. Cover with a circle of baking parchment and a layer of beans (or rice) and bake blind* fo...

  • Page 114: Caramelized Apple Tart

    Desserts 112 caramelized apple tart make the pastry according to the recipe on p. 32. Preheat the oven to 355°f (gas mark 4). Butter a quiche mold, line with the pastry and prick the base with a fork. Cover with a circle of baking parchment and a layer of beans (or rice) and bake blind* for 15 minut...

  • Page 116: Coconut Tart

    Desserts 114 coconut tart make the pastry according to the recipe on p. 32. Preheat the oven to 355°f (gas mark 4). Butter a quiche mold, line with the pastry and prick the base with a fork. Cover with a circle of baking parchment and a layer of beans (or rice). Bake blind* for 15 minutes. Meanwhile...

  • Page 117: Tiramisu

    Desserts 115 tiramisu separate the eggs. Whisk the whites for 5-10 minutes until stiff using the egg whisk. Remember to remove the pusher from the feed tube first. Set aside in a large bowl. Blend the sugar and egg yolks in the bowl with the metal blade until light and fluffy. Add the marsala and ma...

  • Page 118: Dark Chocolate Truffles

    Desserts 116 dark chocolate truffles t he day before : melt the chocolate in a bain-marie* over a low heat. Stir thoroughly with a wooden spoon to achieve a smooth consistency. Gradually add the diced unsalted butter, continuing to stir. Pour the chocolate into the bowl with the metal blade. While t...

  • Page 119

    For the discerning baby.

  • Page 120: Duck and Peach Delight

    For the discerning baby 118 duck and peach delight peel the peach and discard the pit. Squeeze the lemon. Put the peach, lemon juice, honey and salt in a small saucepan. Add enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove the duck skin, cut the meat into large chunks and p...

  • Page 121: Sole and Carrot Dinner

    Sole and carrot dinner peel the carrot, cut into chunks and steam for 15 minutes. Add the sole 2 minutes before the end of the cooking time. Put all the ingredients in the mini bowl and pulse 4-5 times, then blend for approximately 30 seconds to achieve a smooth purée. From 12 months onwards prepara...

  • Page 122: Fruit Cream

    For the discerning baby 120 fruit cream put the banana (peeled and cut into large chunks) and the peach (pitted and cut into quarters) in the mini bowl. Pulse 4-5 times. Add the vanilla sugar and blend for 20 seconds to achieve a smooth purée. From 12 months onwards preparation: 5 min. 1 peach - 1 r...

  • Page 123

    Non-alcoholic cocktails.

  • Page 124: Strawberry Milkshake

    Non-alcoholic cocktails 122 strawberry milkshake wash and drain the strawberries. Hull* them. Put the strawberries in the bowl with the metal blade. Pulse 3-4 times. Add the sugar and ice cream and blend. Gradually pour the milk in through the feed tube, before adding the dash of lemon juice. Blend ...

  • Page 125: Pear and Honey Nectar

    Non-alcoholic cocktails 123 ice-cool blackcurrant and kiwi cocktail peel the kiwi fruit. Cut into chunks and put in the bowl. Pulse 4-5 times. Add the blackcurrant sorbet. Blend for 1 minute. Pour the tonic water in through the feed tube and blend. Serve chilled in glasses. For 2 glasses 2 kiwi frui...

  • Page 126

    124 glossary bain-marie : to melt chocolate or heat a sauce gently, the ingredients can be placed in a bowl over a pan containing very hot (but never boiling) water. Bake blind : bake an empty quiche or pie crust, i.E. Without its filling. Blanch : plunge briefly into boiling water. Caul : veinous f...

  • Page 127

    The essentials garlic unsalted butter for stuffed snails 26 mayonnaise 26 pesto 27 aïoli sauce 27 herb mayonnaise 28 cocktail sauce 28 rouille sauce 29 tartar sauce 29 mint sauce 30 sausage meat 30 blini batter 31 pizza dough 31 shortcrust pastry 32 rich shortcrust pastry 32 puffed pastry 34 pancake...

  • Page 128

    126 recipe index soups vegetable soup 52 watercress soup 52 oyster mushroom soup 53 zucchini soup 53 asparagus soup 54 gazpacho 55 cold carrot soup 56 chilled pepper and mascarpone soup 58 appetizers spring vegetable cake 60 spring salad with basil 61 pasta and crunchy vegetable salad 62 leek and sm...

  • Page 129

    Recipe index meat shepherd’s pie 92 veal and basil pastries 93 curried lamb in filo parcels 94 oriental stuffed cabbage 95 stuffed tomatoes 96 raw minced beef with anchovy unsalted butter 98 desserts pavlova 100 baked peaches 101 pineapple and melon fan 101 summer fruit gazpacho 102 chocolate and ha...

  • Page 130

    We reserve the right to alter at any time without notice the technical specifications of this appliance. None of the information contained in this document is of a contractual nature. Modifications may be made at any time. © all rights reserved for all countries by: magimix réf. : 460 600 - 07/2013 ...