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MAGIMIX LE MICRO Recipe Book

Summary of LE MICRO

  • Page 1

    L e m icro instructions for use recipe book instructions for use recipe book le micro anglais 21/09/04 15:00 page 1.

  • Page 2

    2 introduction magimix invented the food processor more than 30 years ago and has used all its experience to design le micro - an invaluable addition to your kitchen when it comes to all those small every day tasks. Despite le micro’s diminutive size, you will soon wonder how you ever did without it...

  • Page 3

    3 summary instructions for use description 4 how to use your appliance 5 advice 6 table of uses 7 aftercare 8 safety instructions 9 recipes how to read the recipes 10 weights and measures 10 the essentials 11 everything for the well-dressed salad 19 tantalizing appetizers 27 gourmet dishes for the d...

  • Page 4

    4 description spatula you can adjust the length of the power cord. Thread it through the special notches to avoid vibrations. * motor unit motor shaft bowl emulsifying attachment for mixing and sauce-making metal blades for chopping and blending lid slot for adding solid foodstuffs compartment for a...

  • Page 5

    5 how to use your appliance lock the bowl onto the motor unit carefully wash all the parts (except for the motor unit) before using your appliance for the first time. Place the accessory on the motor shaft add the ingredients lock the lid into position once the blades have stopped you can open the l...

  • Page 6

    6 advice adding liquid via the liquid compartment in the lid adding solid foodstuffs via the slot in the lid if necessary, push the food down with the spatula and press the pulse button 2/3 times hold the blades in place while you pour out the contents pulse mode : the appliance automatically stops ...

  • Page 7

    7 as a rule : • cut the foodstuffs into 2-cm dice. • do not fill the bowl more than 2 / 3 full. • if you want to combine solids and liquids, process the solids first, then add the liquids. P mode = pulse mode c mode = continuous mode the times shown here are only approximate : you will need to adapt...

  • Page 8

    The blades may become blunt if they frequently come into contact with certain foodstuffs, such as parsley and hazelnuts. You can sharpen them with a sharpening steel. Never immerse the motor unit in water 8 aftercare always unplug your appliance before cleaning it. Always clean it immediately after ...

  • Page 9

    9 safety instructions • before switching on your appliance, make sure that the voltage of your mains supply corresponds to that shown on the identification plate (underneath the motor unit). • never leave children near the appliance unattended. It is not a toy and has not been designed to be used by...

  • Page 10

    10 how to read the recipes weights and measures difficulty of the recipe : measurements : using the metal blades using the emulsifying attachment 1 pulse = pressing the pulse button for 1-2 seconds very easy - easy - more advanced 1 teaspoon - 1 tablespoon how to measure ingredients without weighing...

  • Page 11

    The essentials le micro anglais 21/09/04 15:01 page 11.

  • Page 12: Classic Mayonnaise

    12 the essentials serves 3 - 4 1 egg yolk 1 teaspoon strong mustard 15 cl olive or sunflower oil salt and pepper place the egg yolk, mustard, salt, pepper and 1 tablespoon of oil in the bowl and pulse 3 times. Then, keeping your finger on the pulse button (continuous mode), slowly drizzle the oil th...

  • Page 13: Béarnaise Sauce

    13 serves 4 2 shallots 2 sprigs tarragon 100 g chilled butter 2 egg yolks 10 cl vinegar salt and pepper chop the shallots and tarragon in the micro bowl (4/5 pulses). Place this mixture, together with the vinegar, salt and pepper, in a small, thick-bottomed saucepan. Over a low heat, reduce the ingr...

  • Page 14: Ravigote (Green Herb) Sauce

    The essentials 14 serves 4 1 teaspoon grain mustard 5 cl red wine vinegar 10 cl sunflower oil 1 shallot chervil, tarragon, flat-leafed parsley, etc. Cut the shallot into quarters, place in the micro bowl with the vinegar, mustard and herbs. Pulse 10 times, then switch to continuous mode and drizzle ...

  • Page 15

    Le micro anglais 21/09/04 15:01 page 15.

  • Page 16: Tartar Sauce

    The essentials 16 serves 4 1 bowl mayonnaise 4 gherkins 2 tablespoons capers 1 small spring onion parsley, chives, chervil salt and pepper place the gherkins, capers, onion and herbs in the micro bowl. Pulse 5/6 times, then fold this mixture gently into the mayonnaise. Season to taste. Serve with mi...

  • Page 17: Pesto

    The essentials 17 serves 4 2 small garlic cloves 1 bunch basil 50 g pine kernels 10 cl olive oil fleur de sel (unrefined salt) and pepper wash the basil, remove the leaves and pat them dry. Peel the garlic cloves, cut them in half and discard the central shoots. Place the garlic, basil, pine kernels...

  • Page 18: Harissa Paste

    The essentials 18 serves 4 250 g red chilli peppers 1 garlic clove 1 teaspoon coriander seeds 1 teaspoon cumin 1 teaspoon caraway 4 tablespoons olive oil 1 teaspoon salt deseed the chilli peppers and rinse and drain several times in a sieve. Place them in the micro bowl with the garlic cut into quar...

  • Page 19

    Everything for the well-dressed salad le micro anglais 21/09/04 15:02 page 19.

  • Page 20: Sauce For Asparagus

    Everything for the well-dressed salad 20 serves 4 3 tablespoons smooth fromage frais 2 tablespoons orange juice 1 teaspoon cider vinegar 3 chives leaves salt and pepper place all the ingredients in the bowl (except for the chives). Pulse 5/6 times, then blend for 5 sec. Scatter with snipped chives j...

  • Page 21: Goat’S Cheese Sauce

    Everything for the well-dressed salad 21 serves 4 100 g goat’s cheese 2 tablespoons ricotta 6 cl olive oil 1 small spring onion 2 teaspoons crème fraîche 1 tablespoon lemon juice salt and pepper place the onion in the bowl, pulse 2/3 times, then add the remaining ingredients. Press the pulse button ...

  • Page 22: Honey and Mustard Sauce

    22 everything for the well-dressed salad serves 4 1 tablespoon honey 5 tablespoons olive oil 1 tablespoon grain mustard 2 tablespoons lemon juice 1 / 2 crushed garlic clove place the mustard, lemon juice, honey and crushed garlic in the bowl. Press the pulse button twice, then switch to continuous m...

  • Page 23

    Le micro anglais 21/09/04 15:02 page 23.

  • Page 24: Island Sauce

    Serves 4 10 cl single cream juice of 1 lime 1 tablespoon coconut milk 2 drops tabasco sauce salt and pepper place all the ingredients in the bowl and pulse 3/4 times. Adds an exotic touch to fish-based starters. Island sauce • • preparation : 5 min. 24 everything for the well-dressed salad serves 4 ...

  • Page 25: Latino Chilli Sauce

    25 serves 4 4 green chilli peppers 1 / 4 onion 1 sprig fresh coriander 1 sprig parsley 2 tablespoons lemon juice 2 tablespoons olive oil 3 teaspoons vinegar 1 teaspoon fleur de sel (unrefined salt) cut the chilli peppers open, remove the seeds and cut the flesh into 2 cm squares. Place them in the b...

  • Page 26: Citrus Vinaigrette

    Everything for the well-dressed salad 26 serves 4 1 orange 1 lemon 1 teaspoon sugar or honey 1 teaspoon worcester sauce 10 cl olive oil white pepper squeeze the citrus fruits and place the juice in the bowl with all the ingredients. Blend for 10 sec. Adds a touch of sunshine to a green salad served ...

  • Page 27

    Tantalizing appetizers le micro anglais 21/09/04 15:03 page 27.

  • Page 28: Anchovy Paste

    28 tantalizing appetizers serves 4 200 g anchovies in olive oil 2 garlic cloves 1 teaspoon balsamic vinegar 1 slice bread 20 cl olive oil pepper milk wipe the anchovies with kitchen paper, soak the bread in some milk, then squeeze out the surplus. Place the anchovies, bread, garlic cloves (remove th...

  • Page 29: Aubergine Caviar

    29 serves 4 1 small aubergine 1 garlic clove 2 tablespoons olive oil 1 tablespoon lemon juice coarse salt fleur de sel (unrefined salt) and pepper preheat your oven to 180 °c (gas mark 6). Wash and dry the aubergine and pierce it with a fork. Place it in an oven dish lined with coarse salt and cook ...

  • Page 30: Guacamole

    30 tantalizing appetizers serves 4 1 fennel bulb 100 g fresh goat’s cheese juice of 1 / 2 lemon chives, mint, chervil 25 g hazelnuts dash of hazelnut oil salt and pepper chop the hazelnuts (6/7 pulses) in the bowl and set aside. Wash the fennel, cut into small chunks and place in the bowl. Pulse a f...

  • Page 31

    Le micro anglais 21/09/04 15:03 page 31.

  • Page 32: Hummus

    32 tantalizing appetizers serves 4 250 g tinned chickpeas 2 garlic cloves 2 tablespoons olive oil 4 tablespoons sesame oil juice of 1 lemon salt heat the chickpeas for 5 min. In boiling salty water. Drain them and put them in the bowl. Pulse 4/5 times and add the oils, garlic, lemon juice and salt. ...

  • Page 33: Courgette Purée

    33 serves 4 3 small courgettes 1 garlic clove 1 pinch chilli powder 5 tablespoons olive oil juice of 1 / 2 lemon 2 sprigs mint salt and freshly-ground black pepper wash the courgettes and cut into slices. Fry them in 3 tablespoons of olive oil, with the crushed garlic and chilli powder. Cover and co...

  • Page 34: Tomato and Red Pepper Sauce

    34 tantalizing appetizers serves 4 100 g cottage cheese 100 g fromage frais 1 tin crabmeat (120 g net) 50 g green olives 1 tablespoon whisky salt and pepper place all the ingredients in the bowl. Press the pulse button 2/3 times, then blend for 30 sec. Delicious with savoury biscuits. Crab and cotta...

  • Page 35: Tapenade

    35 serves 4 250 g stoned green or black olives 2 anchovies in olive oil 1 tablespoon capers 1 teaspoon mustard juice of 1 lemon 10 cl olive oil pepper place all the ingredients in the micro bowl except for the oil. Blend for approximately 30 sec. To obtain a paste. Then, while the machine is still r...

  • Page 36: Tzatziki

    Tantalizing appetizers 36 serves 4 1 cucumber 2 1 / 2 pots greek-style yoghurt 1 garlic clove 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 sprig mint salt and pepper peel the cucumber and cut into 2-cm chunks. Place these in the bowl and pulse 5 times. Place the chopped cucumber in a siev...

  • Page 37

    Gourmet dishes for the discerning baby le micro anglais 21/09/04 15:04 page 37.

  • Page 38: Courgette and Chervil Purée

    Gourmet dishes for the discerning baby from 6 months onwards 1 courgette 60 yoghurt (40% fat content) 2 sprigs chervil 1 pinch salt peel the courgette and cut into chunks. Steam for 20 min. Place the courgette in the bowl with the yoghurt, chervil and salt. Pulse 3/4 times until the mixture is smoot...

  • Page 39: Fennel Purée

    39 gourmet dishes for the discerning baby from 8 months onwards 4 lettuce leaves 6 small mild pink radishes 5 leaves flat-leafed parsley 1 / 2 slice ham 5 tablespoons low fat fromage frais 1 teaspoon lemon juice carefully wash the radishes, lettuce leaves and parsley. Cut the ham and the lettuce lea...

  • Page 40: Duck and Peach Delight

    40 gourmet dishes for the discerning baby from 9 months onwards 30 g roast duck 1 ripe yellow peach 1 teaspoon runny honey 1 teaspoon lemon juice 1 small knob butter 1 pinch salt peel the peach and remove the stone. Squeeze the lemon. Place the peach, lemon juice, honey and salt in a small saucepan....

  • Page 41: Rabbit and Green Rice

    41 gourmet dishes for the discerning baby from 12 months onwards 30 g cooked saddle of rabbit 30 g spinach 30 g rice 1 small knob butter 1 pinch salt cook the rice in a small saucepan of boiling water with a pinch of salt. In another pan, cook the spinach. Chop the cooked rabbit finely and set aside...

  • Page 42: Creamed Salmon

    42 gourmet dishes for the discerning baby from 12 months onwards 15 g boneless cod fillet 150 g young spinach leaves 50 g button mushrooms 1 small knob butter 1 dash lemon juice wash the vegetables, peel and halve the mushrooms. Steam the vegetables for 30 min. Add the fish to the steamer 10 min. Be...

  • Page 43

    Le micro anglais 21/09/04 15:04 page 43.

  • Page 44: Peachy Porridge

    Gourmet dishes for the discerning baby 44 from 6 months onwards 20 g porridge oats 100 g ripe peach 125 ml water 1 tablespoon butter combine the water and porridge oats in a small saucepan and bring to the boil. Reduce the heat and simmer for 2 min. Meanwhile, wash the peach, discard the stone and c...

  • Page 45: Fruit Cream

    45 gourmet dishes for the discerning baby from 12 months onwards 100 g raspberries 1 ripe banana 1 / 2 sachet vanilla sugar see recipe on page 18 cut the banana into large chunks and place it in the bowl with the raspberries and sugar. Pulse 4/5 times, then blend for 10 sec. To obtain a smooth purée...

  • Page 46

    46 recipe index the essentials aïoli sauce p. 12 béarnaise sauce p. 13 classic mayonnaise p. 12 cocktail sauce p. 13 fat-free mayonnaise p. 12 fish marinade p. 17 garlic butter for stuffing snails p. 16 harissa paste p. 18 pesto p. 17 ravigote (green herb) sauce p. 14 rémoulade sauce p. 14 rouille s...

  • Page 47

    47 tantalizing appetizers anchovy paste p. 28 aubergine caviar p. 29 courgette purée p. 33 crab and cottage cheese sauce p. 34 creole dip p. 29 dijon sauce p. 33 fennel and fresh goat’s cheese p. 30 guacamole p. 30 hummus p. 32 sardine and lemon paste p. 28 tapenade p. 35 taramasalata p. 35 tomato a...

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    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 for any additional infor...