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Magimix Matberedare Multifunction 18590F

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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
2
IMPORTANT SAFEGUARDS IMPORTA
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.
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
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.
Multif
6
* 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
8
FITTING THE CLEAR 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
inside the Mini bowl.
Slide the midi bowl onto the motor shaft,
inside the main bowl.
Wash all the parts thoroughly (except the motor unit) before using your appliance for
the first time.
4 5
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.
W A R N I N G
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 (2 mm and
4 mm)*
* depending on the model
M
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
12
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.
14
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 should be pointing
downwards.
Slot the disc onto the disc support.
Turn it anticlockwise until it locks into
place (a two-stage process).
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.
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).
W A R N I N G
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
* depending on the model
16
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 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.
6-mm
grater 6-mm
slicer Parmesan Wide
julienne
Fluted Julienne•••••• Extra-wide
julienne
18
THE BENEFITS
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
drying 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.
2020
Hints &
Tips
Golden
rules
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 use the PULSE button to control the end meat or fish,
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.
22
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 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.
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
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.
Preparation: 5 min
28
2
28
28
2
8
a
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.
28
300ml groundnut oil
1 tbsp strong mustard
2 tbsp white wine vinegar (optional)
2 egg yolks
Salt & pepper
1 bowl
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. 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.
Béarnaise sauce Mint sauce
Cocktail sauce
Preparation: Cooking: 10 min 10 min
Preparation: 10 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 bowl1 bowl
32 SAUCES ET APPETIZERS
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
34
Ham and olive cake
SAUCES & APPETIZERS
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: Baking: Equipment: 15 min 20-25 min 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: Resting: Baking: 10 min 3hr 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: Resting: Baking: - 20 min 1hr40 min 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: Resting: Baking: 10 min 1hr30 min 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: Resting: Baking: 15 min 1hr30 min 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: Resting: Baking: 15 min 1hr30 min 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
Veggie pizza
Preparation: Resting: Baking: 45 min 1hr 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
Leek quiche
50
Preparation: Resting: Baking: 45 min 1h30 min 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: Resting: Baking: 20 min 1hr 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: Resting: Baking: 10 min 1h30 min 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 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 15 min 15 min 20 min 20 min
COOKING 20 min 20 min 25 min 25 min
Leek ½ 1 small 1 1
Carrots 1 1 2 2
Potatoes 1 1 1 2
Onion ¼ ¼ ½ ½
Crushed garlic clove ½ ½ 1 1
Butter 10g 15g 20g 25g
Water 500ml 700ml 850ml 1 l
Salt & pepper
SOUPS
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.
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 2 4 5 6
Chicken stock cubes ½ 1 1 ½ 2
Water 400ml 600ml 800ml 1l
Fresh tarragon leaves 1 2 2 3
Liquid crème fraîche 60ml 100ml 150ml 180ml
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 ½ 1 1 ½ 2
Crème fraîche 100ml 200ml 300ml 400ml
Ground nutmeg ½ tsp ½ tsp 1 tsp 1 tsp
Diced bacon 50g 100g 150g 200g
Salt & pepper
E4
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 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) 1 2 3 4
Onions ½ 1 1 ½ 2
Chicken stock cubes 1 2 3 4
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) 2 3 4 6
Potatoes ½ 1 2 2
Garlic cloves ½ 1 2 2
Onions ½ ½ 1 1
Bouquet garni ½ 1 1 1
Mascarpone 50g 100g 150g 200g
Water 400ml 600ml 800ml 1l
Olive oil 2 tbsp 3 tbsp 5 tbsp 6 tbsp
Pinches ground ginger 1 2 3 4
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.
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 1 2 3 4
Crème fraîche 160ml 320ml 500ml 650ml
Courgettes 1
/23
/41 1½
Carrots 1
/23
/41 1½
Turnips 1 1½ 2 3
Red pepper 1
/41
/3½ 1
Onions 1
/21
/21 1½
Cherry tomatoes 3 5 8 10
Chives 2 3 4 6
Thyme sprigs 1 1 2 2
Pinches ground nutmeg 1 2 3 4
Salt & pepper
STARTERS
R4 E4
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.
Crunchy veg
and pasta salad
Tomato and mozzarella
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 3 6 8 12
Carrots ½ 1 1 2
Red peppers ½ 1 1 2
Red onions ½ 1 1 2
Lemons ½ 1 1 2
Sprigs basil ½ 1 1 2
Sprigs flat-leaved parsley ½ 1 1 2
Olive oil 1 2 4 6
Salt & pepper 35ml 65ml 100ml 125ml
STARTERS
R4E2
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 2 4 6 8
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 2 4 6 8
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.
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 1 1 2 3
Cognac 1 tbsp 2 tbsp 3 tbsp 4 tbsp
Pork caul* (optional) 1 1 1 1
Fresh thyme and bay leaves
Salt & pepper
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: Resting: Cooking: 10 min 1hr 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.
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 ½ 1 2 3
Green peppers ½ 1 1 2
Courgettes 1 2 2 2
Aubergines ½ 1 1 2
Black olives 40g 75g 100g 150g
Garlic cloves 3 4 5 6
Thyme, basil
Olive oil, salt & pepper
VEGETABLES
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 ½ 1 1 ½ 2
Eggs 2 3 5 6
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.).
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
VEGETABLES
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 2 4 6 8
Courgettes 2 2 3 4
Turnips 2 4 6 8
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 1 1 1 1
Pinch ground nutmeg 1 1 1 1
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.
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 2 4 6 8
Courgettes 1 2 3 4
Carrots 2 3 5 6
Turnips 2 3 5 6
Red peppers 1 2 3 4
White wine 60ml 100ml 150ml 200ml
Lemon 1 1 1 1
Sprigs of dill 2 4 6 8
Olive oil, salt & pepper
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 12 18 24
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 1 1 2 2
Sugar ½ tsp 1 tsp 2 tsp 2 tsp
Lemongrass stalks 1 2 3 4
Fresh green chilli peppers ½ 1 1 2
Salt & pepper
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 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 1 2 3 4
Olive oil 2 tbsp 4 tbsp 6 tbsp 8 tbsp
Bunches chives 1 1 2 2
Red and yellow peppers 1 1 2 2
Capers 2 tbsp 4 tbsp 6 tbsp 8 tbsp
Onions 1 2 3 3
Pepper
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 1 2 3 4
Egg whites 2 3 5 7
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 1 1 1 2
Pinches ground nutmeg 1 2 3 4
Plain flour 1 tbsp 1 tbsp 2 tbsp 3 tbsp
Knobs butter 1 1 2 2
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.
Cottage pie Curried lamb filo parcel
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 1 2 3 4
Garlic cloves 1 1 2 2
Sprigs flat-leaved parsley 2 2 3 4
Eggs 1 1 2 3
Butter 40g 70g 100g 140g
Gruyere cheese 800ml 1,5l 2l 2,5l
Oil 30g 50g 70g 100g
Milk
Salt & pepper
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
Hamburgers
Preparation: Resting: Cooking: 10 min 1 hr 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
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.
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 1 2 3 3
Onions 1 1 2 2
Sprigs parsley 3 5 7 10
Paprika 1 tsp 1 tsp 2 tsp 2 tsp
Salt & pepper
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 1 2 3 4
Red onions 2 2 4 4
Capers 3 tbsp 4 tbsp 6 tbsp 8 tbsp
Bunches of chives 1 1 1 ½ 2
Bunches of flat-leaved parsley 1 1 1 ½ 2
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.
Chocolate mousse Tiramisu
Preparation: Cooking: Resting: 20 min 5 min 3 hr
98
200g chocolate
50g caster sugar
5 eggs
Serves 4
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: Cooking: Equipment: 15 min 30 min 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
Chocolate cookies
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 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: Resting: Cooking: 10 min 1 hr 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
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: Cooking: 5 min 30-35 min
102
Serves 4-6
225g plain flour
125g caster sugar
50g cornflour
175g soft butter
Drops of Vanilla essence (to taste)
DESSERTS
Victoria sponge cake
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: Baking: Equipment: 10 min 20-25 min 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 410-12 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: Resting: Baking: 1 hr 1hr 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.
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: Baking: Equipment: 15 min 30 min cake tin
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 cakeServes 4
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
Caramelised apple tart
Preparation: 10 min 1hr 50 min Resting: Cooking: 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
AB C D
E4
110
AB 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: Baking: 1hr 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: Baking: Equipment: 10 min 20 min 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: Resting: Equipment: 15 min 2 hr 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
Apple and kiwi crumble
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: Drying: Cooking: 10 min 2-3 days 1½ hr
550 g stoned prunes
275 g caster sugar
Granulated sugar to coat
DESSERTS
118
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 4Serves 4
Serves 4
COCKTAILS

Produktspecifikationer

Varumärke: Magimix
Kategori: Matberedare
Modell: Multifunction 18590F

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Costway

Costway EP24647 Bruksanvisning

4 April 2025
Concept

Concept SM3382 Bruksanvisning

1 April 2025
Reber

Reber 9508 N Bruksanvisning

29 Mars 2025
Reber

Reber 9500 N Bruksanvisning

29 Mars 2025
Reber

Reber 8683 N Bruksanvisning

29 Mars 2025
Ninja

Ninja BN650UK Bruksanvisning

27 Mars 2025
KitchenAid

KitchenAid 5KFP0921 Bruksanvisning

27 Mars 2025
Kenwood

Kenwood Elegancy TFP10 Bruksanvisning

12 Mars 2025
Chefman

Chefman RJ12-V2 Bruksanvisning

12 Mars 2025
Chefman

Chefman RJ12-V3 Bruksanvisning

12 Mars 2025