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  • In welchen Sprachen find ich die Bedienungsanleitung von Cuisine 4200 XL Automatik magimix Ref: 18439 F ? Eingereicht am 6-11-2019 08:38

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Inhalt der Seiten


  • Page 1

    Ma Cuisine



  • Page 2



  • Page 3

    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

    Glossary ............................................... 124
    Recipe index .......................................... 125

    Contents

    Cocktails................................................ 119



  • Page 4

    IMPORTANT SAFEGUARDS
    Whenever you use an electrical appliance, you must take some basic safety
    precautions, including the following:
    • Read through all the instructions carefully before you start. To avoid the risk of
    electric shock, never immerse your appliance in water or any other liquid.
    • This appliance can be used by children aged from 8 years and above and
    persons with reduced physical, sensory or mental capabilities or lack of
    experience and knowledge if they have been given supervision or instruction
    concerning use of the appliance in a safe way and understand the hazards
    involved. Children should not play with the appliance. Cleaning and user
    maintenance should not be made by children without supervision.
    • This appliance can be used by children aged from 8 years and above if they
    have been given supervision or instruction concerning use of the appliance in
    a safe way and if they understand the hazards involved. Cleaning and user
    maintenance shall not be made by children unless they are aged from 8 years
    and above and supervised. Keep the appliance and its cord out of reach of
    children aged less than 8 years.
    • If the power cord has been damaged, or if your appliance is no longer working
    properly, it must be replaced or repaired by the manufacturer, a Magimixapproved 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.
    2

    IMPORTANT SAFEGUARDS
    • Never use your appliance if the juicer basket has been damaged in any way.
    • Your appliance is equipped with a thermal protection that automatically
    switches the motor off if it has been running for too long or is overloaded. If
    this happens, turn your machine off and wait for it to cool down completely
    before switching it back on again.
    • Never leave your appliance running unattended, even though you do not
    have to keep the AUTO button pressed.
    • Check that the lid is completely level and correctly locked into position
    before switching your appliance on.
    • Never attempt to override the safety mechanisms.
    • Press the STOP button and wait for all the moving parts to come to a
    standstill before turning the lid.
    • Never use your appliance outside.
    • This appliance is intended solely for domestic use.
    • The following usages are not covered by the warranty: in kitchen areas
    reserved for personnel in shops, offices and other workplace environments,
    on farms, by the patrons of hotels, motels and other commercial environments
    of a residential nature, and in bed and breakfast-type environments.

    KEEP THESE IMPORTANT SAFEGUARDS
    IN A SAFE PLACE
    FOR DOMESTIC USE ONLY
    ENVIRONMENTAL PROTECTION
    This symbol indicates that this product should not be treated as regular
    household waste. It should be taken to a collection point for the recycling
    of electrical and electronic equipment. For more details about collection points,
    please contact your local council or your household waste disposal service.

    3



  • Page 5

    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.

    Multifunction
    Food Processor

    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.

    4

    5



  • Page 6

    CONTROL PANEL

    DESCRIPTION

    Graduated pusher

    Metal blade

    STOP

    AUTO

    PULSE

    Graduated pusher

    Double pusher

    m

    Blender ix*

    STOP : press this button to switch the machine off.
    Feed
    tube

    AUTO : press this button to process in continuous mode and obtain a more even
    texture. Ideal for fine chopping, mixing or blending, as well as for kneading, beating
    egg whites, slicing or grating.

    or

    Grating disc
    XL

    Slicing disc

    Lid

    PULSE : press this button for intermittent processing. The machine automatically switches
    itself off as soon as you release this button, giving you complete control over the task from
    start to finish. Ideal for coarse chopping or mixing.
    For preparations such as soups and purées, start off using the pulse button, then switch to
    continuous mode (AUTO).
    You will achieve a smoother consistency.
    1 pulse = keep the PULSE button pressed down for 1-2 seconds and release.

    Standard lid

    Mini bowl

    Never unlock the lid without pressing the STOP button first. Your appliance is
    fitted with a thermal failsafe that automatically switches the motor off if it is
    overloaded or has been running for too long.
    If it is activated, press the STOP button and wait until the machine has cooled
    down completely before switching it on again.

    Disc support
    Midi bowl*

    Whisk
    or

    MAXIMUM PROCESSING CAPACITIES
    Main bowl

    Dough blade

    Motor shaft

    (1)

    C 3200

    CS 4200

    Brioche

    0.5 kg

    0.8 kg

    1 kg

    Bread dough

    0.6 kg

    1 kg

    1.2 kg

    1 kg

    1.2 kg

    1.5 kg

    1l

    1.3 l

    1.8 l

    Shortcrust pastry
    Soup
    Minced meat
    Storage box

    Spatula

    Motor unit

    * depending on the model
    (1) For greater stability, thread the power cord through the notches on the
    underside of the motor unit.
    6

    Carrots
    Egg whites (beaten)

    CS 5200

    0.75 kg

    1 kg

    1.4 kg

    0.8 kg

    1 kg

    1.4 kg

    2-5

    3-6

    3-8

    Total weight, amounts calculated for the main bowl.
    7



  • Page 7

    REMOVING THE CLEAR BOWLS

    FITTING THE CLEAR BOWLS
    Wash all the parts thoroughly (except the motor unit) before using your appliance for
    the first time.

    1

    2

    1

    3

    Place the bowl on the motor unit and turn
    in an anticlockwise direction to lock into
    place.

    Slide the midi bowl onto the motor shaft,
    inside the main bowl.

    4

    5

    Slide the mini bowl onto the motor shaft.

    Fit the mini blade onto the motor shaft
    inside the Mini bowl.

    2

    Unlock the lid by turning clockwise and
    lift it off.

    Remove the blade from the mini bowl.

    4

    5

    Lift the mini bowl out.

    Lift the midi bowl out, holding it by the
    rim.

    WA R N I N G

    WA R N I N G

    • Always handle the discs and metal
    blades with caution, as they are
    extremely sharp.

    • 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).

    6

    7

    Place the lid on top of the bowl and turn
    in an anticlockwise direction until it locks
    into place.

    8

    • Do not leave the lid in the locked
    position when the machine is not in
    use.

    3

    6

    7

    Release the main bowl by turning it
    clockwise. You can now remove it.

    • Never unlock the lid unless you have
    pressed the STOP button first. If the
    bowl will not move, check that the lid
    has been unlocked.

    9



  • Page 8

    METAL BLADE AND BLENDERMIX

    STANDARD ACCESSORIES
    METAL BLADE

    MINI BOWL: equipped with a metal
    blade for blending, chopping, mixing and
    emulsifying small amounts.

    METAL BLADE: used in the main bowl
    b
    for
    mincing, blending, emulsifying, chopping.
    Blendermix* : designed to ensure a
    smoother, creamier finish when blending
    soups and other liquids.

    MIDI BOWL*: a practical, easy-clean
    bowl specially designed for use with the
    discs.

    DOUGH BLADE: used in the main bowl
    for mixing and kneading leavened or
    unleavened dough.

    CHOPS meat, fish and fresh herbs in
    either PULSE or continuous mode (AUTO).

    EMULSIFIES sauces, crushes ice, and
    chops chocolate and sugar to a powder
    in continuous mode (AUTO).

    1

    2

    Place the metal blade on the motor shaft.
    It needs to be at the bottom of the bowl.
    BLENDERMIX (depending on the model)

    Place the ingredients in the bowl, put the
    lid on and turn it anticlockwise until it
    locks into position.

    BLENDS soups, milkshakes, cake mixtures,
    pancake batter, etc.
    Process in continuous mode for 1-4
    minutes.

    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.

    1

    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

    10

    3

    2

    WHISK: used in the main bowl to whip
    cream or beat egg whites for meringues,
    mousses, soufflés, etc.

    m

    The Blender ix attachment should only be used with the metal blade.
    The metal blade is extremely sharp. Always hold it by the central hub. When
    emptying the bowl, either remove the metal blade first or hold it in place by
    placing a finger on the central hub.
    11



  • Page 9

    WHISK

    DOUGH BLADE

    Your bowl must be clean and dry. To allow enough air in, remove the graduated pusher
    beforehand.

    MIXES and KNEADS leavened dough for
    bread, brioche, etc.

    MIXES and KNEADS unleavened dough
    for shortcrust pastry, rich shortcrust
    pastry, etc.
    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.

    1

    2

    Fit the dough blade on the motor shaft.
    It needs to be at the bottom of the bowl.

    Place all the ingredients in the bowl. Put
    the lid on and turn anticlockwise until it
    locks into position.

    4

    5

    Press AUTO.
    Switch off as soon as the dough forms a
    ball or the mixture is sufficiently kneaded.

    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.

    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.

    3

    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.
    12

    WHISKS egg whites
    Put the egg whites in the bowl
    Whisk continuously for 5-8 minutes,
    depending on the number of egg whites.

    1
    Make sure you fit the four sections
    together correctly. Check that the metal
    shaft has been correctly inserted. It should
    protrude slightly from the top.

    2

    Slot the egg whisk onto the motor shaft.
    Ensuring it is at the bottom of the bowl.
    Add the ingredients.

    3

    Put the lid on and turn until it locks into
    place.

    When whisking egg whites or whipping
    cream, remove the graduated pusher
    from the feed tube to allow more air in.

    Check out our useful hints and tips on p. 23.
    Built to an exclusive, patented Magimix design, the whisk beats the egg
    whites very gradually, making them stiffer and giving them more volume.
    13



  • Page 10

    GRATER / SLICING DISCS

    GRATER / SLICING DISCS
    We recommend you use the discs in the midi bowl.

    R/

    G4

    1

    2

    Lower the midi bowl into the main bowl.
    Slide the disc support onto the motor
    shaft.

    R/

    G

    A) XL MODELS

    E/

    MAX

    S2

    3

    1

    2

    Slicing/grater discs:
    each disc is engraved with a code, e.g.
    R/G4: 4-mm grater
    E/S2: 2-mm slicer

    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.

    The lid is equipped with a safety system
    which means that your appliance will only
    work if the bottom of the large pusher is
    level with the MAX level indicator.

    Large feed tube: fruit or vegetables for
    slicing can be left whole.

    Small feed tube: when grating fruit or
    vegetables, stack them horizontally for
    longer shreds.

    Small feed tube: to slice long fruit or
    vegetables (e.g. leeks, carrots), stand them
    upright and close together in the feed tube.

    B) NON-XL MODELS: you may need to
    cut large fruit or vegetables (e.g. apples,
    tomatoes) in half.

    4

    4

    5

    Position your chosen disc so that the
    relevant function and thickness code is
    uppermost.

    Slot the disc onto the disc support.
    Turn it anticlockwise until it locks into
    place (a two-stage process).
    WA R N I N G

    For nonreversible discs*, make sure
    you put them the right way up. The
    central plastic part should be pointing
    downwards.

    • 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).

    * depending on the model

    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.
    14

    Check out our useful hints and tips on p. 22.
    After grating or slicing, you will be left with tiny stubs of fruit or vegetables
    on your discs. This is entirely normal and ensures a flawless end result.
    15



  • Page 11

    USING THE CITRUS PRESS

    ADDITIONAL ACCESSORIES
    The accessories you find in the box will vary depending on the model.

    1
    CITRUS PRESS: with a lever arm and 2
    cones, yielding juice with no pips and just
    the right amount of pulp.

    DOUGH BOWL KIT: perfect for
    hassle-free baking (bread, brioche,
    cakes). The dough is kneaded, proved
    and baked all in the same bowl.

    DICING KIT: as well as dicing fruit and
    vegetables, you can also cut them into
    sticks or french fries.

    m

    JUICER AND SMOOTHIE IX :
    ideal for making juices, cocktails,
    smoothies, nectars and coulis.

    MASH & PUREE KIT: for totally natural
    vegetable purées and fruit compotes.

    CREATIVE DISC KIT: 3 novel discs for 3
    creative cuts: fluted, julienne and extrawide julienne.

    2

    Slot the citrus press basket onto the bowl
    and turn it anticlockwise until it locks into
    position.

    3

    4

    Select the right cone for the size of your
    citrus fruit. The larger cone should always
    be clipped onto the smaller one.

    5

    6

    Slide the cone onto the motor shaft.
    Position the lever arm opposite the
    locking system and clip the tab to the
    base of the basket.

    Position the halved fruit on the cone,
    pressing down gently.

    7

    8

    Lower the lever arm, switch your processor
    on, and apply gentle pressure to the arm
    until all the juice has been extracted.

    Switch your appliance off before
    raising the lever arm, to avoid
    splashing.

    OPTIONAL DISCS

    16

    6-mm
    grater

    • 6-mm • Parmesan • Extra-wide • Wide • Fluted • Julienne
    slicer
    julienne
    julienne

    When juicing grapefruit, release the pressure very slightly from time to time,
    to extract the maximum amount of juice.
    Check out our useful hints and tips on p. 23.
    17



  • Page 12

    THE BENEFITS OF VITAMINS AND MINERALS

    CLEANING
    Always unplug your appliance before you clean it.

    Vitamins
    Fruit
    D


    Apricot





    Blackberry
    Blackcurrant




    B1/B6


    A

    E


    K

    Asparagus





    Cabbage

















    Carrot
    Celeriac








    2

    Always clean it immediately after use
    (using water and washing up liquid).

    ACCESSORIES: use a bottle brush to
    clean inside the accessories.
    DOUGH BLADE: remove the detachable
    cap* for a more thorough clean.

    Cherry
    Grape












    Celery
    Chicory








    Grapefruit
    Kiwi fruit













    Courgette
    Cucumber










    To preserve the appearance of the
    detachable parts and make them last as
    long as possible, make sure you follow
    these recommendations:

    Lemon
    Melon












    Fennel
    Lettuce




    Orange
    Peach












    Onion
    Parsley








    Pear
    Pineapple










    Spinach
    Sweet pepper










    • Washing by hand: do not leave the
    parts immersed in detergent for too
    long. Avoid abrasive products (e.g.
    stainless-steel scrubbers).

    Plum







    Tomato





    Raspberry
    Redcurrant










    Turnip
    Watercress






    • Detergents: read the manufacturer’s
    instructions to check their compatibility
    with plastic items.

    Strawberry







    MOTOR UNIT: wipe with a soft, damp
    cloth.

    • Dishwasher: select the minimum
    temperature (< 40 °C) and avoid the
    drying cycle (generally > 60 °C).

    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.
    18

    A

    Apple

    C


    1

    4

    3

    Vegetables

    B1













    Mineral salts
    Which are the best sources ?*
    Calcium parsley, watercress, spinach, fennel, broccoli, blackcurrants, green cabbage, etc.
    ginger, parsley, watercress, spinach, fennel, blackberries, etc.
    Iron
    pineapple, leek, sorrel, garlic, melon, peach, asparagus, spinach, tomato, etc.
    Iodine
    ginger, sorrel, spinach, fennel, parsley, etc.
    Magnesium
    garlic, ginger, coconut, cherries, etc.
    Phosphorus
    ginger, parsley, spinach, garlic, fennel, etc.
    Potassium
    celeriac, fennel, spinach, beetroot, turnip, parsley, etc.
    Sodium
    * For each mineral salt, we have classified the fresh fruit and vegetables in descending
    order according to their average content per 100 g net. NB: dried fruit (dried apricots,
    etc.) are also a good source of mineral salts, especially magnesium, phosphorous and
    potassium.

    19



  • Page 13

    USEFUL HINTS & TIPS
    SIMPLE
    • AUTO button: the motor adapts its speed to the task at hand.
    • PULSE button: for more control over the end result.
    This is the setting you need for precision chopping or blending.
    Place soft foods (e.g. meat, fish or soft cheese) into the freezer for a few minutes to firm
    them up before chopping, grating or slicing them in your food processor.
    NB. they should be firm, not frozen!
    PRACTICAL
    • If you want to spend your time using your food processor, rather
    than cleaning it, do the first task in the mini bowl, then move
    on to the midi bowl, and finish off with the main bowl.
    Always start with the hard or dry ingredients and end with the liquid
    ones.
    • If your appliance starts to vibrate, carefully wash and dry the feet,
    and check that you have not exceeded the maximum capacities
    shown on p. 7.

    Hints &
    Tips

    XL LID

    Golden
    rules

    • The small feed tube is ideal for:
    - slicing long fruit or vegetables (e.g. cucumbers, carrots, leeks).
    Stand the fruit and vegetables upright and close together.
    - slicing small fruit or vegetables (e.g. strawberries, kiwi fruit, turnips).
    Introduce them into the small feed tube one at a time.
    - grating long fruit or vegetables (e.g. carrots, courgettes) or chunks of cheese.
    Stack them horizontally in the small feed tube.
    • The large feed tube is ideal for:
    - slicing round fruit or vegetables (e.g. oranges, pineapples, apples, pears, mangoes,
    tomatoes, potatoes).
    Either cut them into large pieces before introducing them into the feed tube, or leave
    them whole.
    Make sure you do not fill it beyond the MAX level indicator, otherwise your food
    processor will not start.
    MINI BOWL
    • The mini bowl is ideal for processing small amounts. Use it to chop onions or herbs, mince
    meat, or whiz up dips, salad dressings and mayonnaise.
    • Before chopping fresh herbs, check that both the herbs and the bowl are perfectly clean
    and dry. This will ensure you get the very best results. The herbs will also keep
    for longer.
    • You can use the mini bowl directly as a serving dish, providing you
    remember to remove the metal blade first!

    20

    21



  • Page 14

    USEFUL HINTS & TIPS

    USEFUL HINTS & TIPS
    MIDI BOWL AND DISCS
    • The midi bowl is ideal for grating and slicing fruit, vegetables and
    cheese. Cabbage: roll the leaves one inside the other after discarding
    the tough core and slice.
    • Some foodstuffs, such as carrots, tend to stain plastic. Rubbing the part
    with a piece of kitchen paper and a little vegetable oil will remove most of
    the staining.
    MAIN BOWL
    • Liquid ingredients: never fill the bowl more than a third full.
    • Solid ingredients: never fill the bowl more than two-thirds full.
    METAL BLADE

    • Soft dough (brioche, choux pastry, etc.): Magimix food processors
    work on the rapid kneading principle. Doughs are kneaded for just
    30 seconds to 1 minute, the precise time depending on the amount and type of dough.
    Follow the instructions carefully for each recipe.
    • Normal dough: for faster results, leave the dough to rise or prove at (or slightly above)
    room temperature. As flour is very light, you may sometimes notice a cloud of flour
    escaping from the bowl. To avoid this happening, put all the non-liquid ingredients
    (salt, flour, butter, eggs, etc.) in the bowl before adding the liquid ingredients (water,
    milk, etc.). Only then switch your food processor on.
    • You can store dough in the freezer for up to 2 months, providing you wrap it carefully
    in cling film. Remember to take it out the day before you intend to use it.
    EGG WHISK

    • When processing large amounts of meat or vegetables, cut the food into 2-cm pieces.
    • If your are chopping meat or fish, use the PULSE button to control the end
    result.
    • For vegetable purées, cut the cooked vegetables into large pieces
    before putting them in the bowl with the metal blade. Use the PULSE
    button first, then switch to continuous mode (AUTO) until the purée
    reaches the desired consistency.
    BLENDERMIX
    • Soups, pancake batters, cocktails: the metal blade goes in the bowl first, followed by
    all the ingredients, then the Blender ix. Your processor is now ready to run.

    m

    mix attachment gives a smooth volute finish.

    The Blender

    DOUGH BLADE

    • Make sure your bowl is clean and dry.
    • Remember to remove the graduated pusher from the lid to let in enough air!
    • Beaten egg whites: for fluffier egg whites, use eggs that are at room
    temperature.
    • Whipped cream: do not use fat-free or low-fat cream, as it will not whip!
    Make sure the full-fat whipping or double cream you use is chilled.
    Place the food processor bowl in the freezer for 10 minutes beforehand.
    If you can track it down, add some powdered stabilizer (e.g. Whip
    It®) to the cream, as this will keep it stiff for several hours in the fridge.
    Keep a close eye on the cream while it is being whipped, to avoid over
    processing and it turning into butter.
    CITRUS PRESS
    • There are 2 cones: a small one for lemons and limes,
    and a large one for oranges and grapefruit , the small cone is stored inside the large
    cone.

    22

    23



  • Page 15

    GOLDEN RULES

    GOLDEN RULES
    To get the very best out of our recipes, follow these few simple golden rules:

    1. Always use the very best ingredients
    Choose good-quality, fresh ingredients.
    The fresher your fruit and vegetables, the more vitamins they will contain. Signs of
    freshness include smooth skin, green leaves and no bruising.
    Always use fresh meat and fish.
    Pay attention to the type of flour indicated in the recipe. The choice
    of flour is very important, not least because the amount of water
    you need depends on which type you are using. Wholemeal
    flour, for instance, contains more bran, which absorbs more
    water.
    Plain flour, a very fine, white, all-purpose flour that is best for making
    cakes, pastries, sauces and pancake batters.
    Self-raising flour has low gluten content or wholemeal flour with a raising agent
    mixed in, usually baking powder. It’s used in baking and cake-making.
    Strong white flour has a higher gluten content and is therefore ideal for making bread
    and brioche.
    It is better to use caster sugar, rather than granulated sugar,
    which has coarser crystals. Icing sugar is very fine and is
    commonly used for cake decoration.
    Always use butter, never margarine or a low-fat spread.
    Yeast comes in two forms – fresh or dried. In our recipes, we
    have chosen to use fresh yeast, which you can get from your local baker, as well as
    from specialist shops (or the bakery section of your nearest supermarket). If you use
    dried yeast, remember to use half the amount indicated for fresh yeast.
    For the very best results, always dissolve the yeast in a liquid heated to 35 °C. Yeast is
    a living organism, and if the liquid is any hotter, it will kill it.
    Salt regulates the rising action of the yeast and reinforces the structure of the gluten.
    It is best to use pasteurised whole milk.
    Double cream has a minimum fat content of 48% (35% for whipping cream), compared
    with 15% for single cream and even less for “lite” versions. It not only tastes better, but
    holds air bubbles better when whipped.

    24

    Eggs are sold in four different sizes, with medium eggs weighing 53-63 g. For recipes
    where the egg whites are to be beaten, bring them up to room temperature first. Eggs
    must be fresh if they are to be eaten raw in mousses, etc. If you are using them for
    home baking (e.g. meringues, macaroons), it is a good idea to separate them 2-3
    days beforehand, storing the yolks and whites in separate airtight containers in the
    fridge. For egg whites to whisk properly, your bowl must be clean, with no traces of fat.

    2. Be prepared!
    The following pieces of equipment always come in useful:
    Measurement instruments: precise electronic kitchen scale (range:
    from 2g to 2 kg) is vital, as is a cooking thermometer that can measure
    temperatures of up to 200 °C.
    Baking tins: it is important to use a baking tin of the right shape, the right
    quality and made from the right material. We specify which kind of tin
    is required for each recipe.
    Cakemaking accessories: cutters of different sizes, to vary the
    presentation of cakes and pastries.
    A piping bag is vital for filling cream puffs and eclairs, as well as
    making meringues or macaroons.
    You will need a rolling pin for rolling your pastry out and a brush for
    buttering your tins and painting egg wash on your bread and brioche.

    3. Precision
    In some recipes, especially those for bread and cakes, the instructions must be followed
    to the letter. Always weigh or measure the ingredients out carefully and respect the
    kneading, resting and baking times.

    4. Cooking - the grand finale
    How well do you know your oven? The success of your recipe may well depend on it,
    as the temperatures and cooking times in our recipes are merely there to guide you.
    These times may vary according to your oven, but will also depend on how finely the
    ingredients have been chopped. It will also depend on the size and material of the
    recipient. This is why we recommend you keep a close eye on the baking process and
    be ready to adjust the cooking time, if necessary.
    Avoid opening the oven door while your dish is cooking.

    25



  • Page 16

    HOW TO READ THE RECIPES
    Level of difficulty:

    very easy -

    Measurements: tsp = teaspoon

    easy -

    more sophisticated

    tbsp = tablespoon

    1 bowl = 250-350 g

    1 pulse = one press on the PULSE button lasting 1-2 seconds
    Metal blade

    R2

    mix

    Blender

    R4

    Dough blade

    E2

    Whisk

    E4

    2-mm grater
    4-mm grater
    2-mm slicer
    4-mm slicer
    Midi bowl

    Mini bowl
    Citrus Press

    • 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.

    Serves

    2-4

    4-6

    6-8

    Compact 3200





    Cuisine Système 4200







    Cuisine Système 5200







    8+



    • 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.

    26



  • Page 17

    27

    Sauces & Appetisers



  • Page 18

    Preparation: 5 min

    Preparation: 10 min

    300ml groundnut oil
    1 tbsp strong mustard
    2 tbsp white wine vinegar (optional)
    2 egg yolks
    Salt & pepper

    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 ligh
    lighter
    g ter mayo
    mayonnaise,
    y nnaise, use whole eg
    eggs.
    ggs
    g.

    1 bowl

    Aïoli sauce

    1 bowl

    Mayonnaise

    Ingredients for 1 bowl of mayonnaise
    3 garlic cloves

    1. Peel the garlic cloves. Halve them lengthwise and discard the central shoots.
    2. Blend the garlic for 20 seconds in the mini bowl.
    3. Make the mayonnaise in the same bowl, on top of the garlic paste, according to the
    recipe on p. 28.

    Chef’s tip: makes a tasty dipping sauce for veggie sticks or meat fondue.

    Pesto
    1 bowl

    Preparation: 10 min
    50g pine nuts
    50g freshly grated parmesan cheese
    100ml olive oil

    1 garlic clove
    1 bunch fresh basil
    Fleur de sel sea salt flakes
    & pepper

    1. Wash the basil, strip the leaves from the stalks and carefully pat dry. Peel the garlic
    clove, halve it lengthwise and discard the central shoot.
    2. Put all the ingredients except the oil in the mini bowl.
    3. Pulse 10 times or until the mixture is smooth.
    4. Switch to continuous mode and trickle the olive oil in via the opening in the lid.

    Chef’s tip: delicious served with fresh pasta.

    28
    28

    29



  • Page 19

    Preparation: 10 min Cooking: 10 min

    Preparation: 5 min

    100g butter
    50ml cider vinegar
    2 egg yolks
    2 shallots
    2 sprigs tarragon
    Salt & pepper

    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 bowl

    Mint sauce

    1 bowl

    Béarnaise sauce

    1 bunch fresh mint
    3 tbsp boiling water
    2 tbsp caster sugar
    5 tbsp white wine vinegar

    1. Trim the mint, place it in the mini bowl and process for 15 – 20 seconds or until it is
    finely chopped.
    2. Dissolve the sugar in the boiling water and add it and the vinegar to the bowl.
    3. Process briefly to mix and leave to cool before serving.

    Cocktail sauce
    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. 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.

    Tartar sauce
    Preparation: 5 min

    1 bowl

    1 bowl

    Preparation: 10 min

    Ingredients for 1 bowl of mayonnaise
    4 gherkins
    1 spring onion
    2 tbsp capers
    Fresh parsley, chives and chervil
    Salt & pepper

    1. Chop the gherkins, capers, onion and herbs in the mini bowl. Set aside.
    2. Make the mayonnaise according to the recipe on p. 28.
    3. Add the chopped ingredients and pulse 2-3 times to incorporate them.
    Season to taste.

    Chef’s tip: delicious partnered with steak tartare, fish, fondues, etc.

    SAUCES & APPETIZERS

    31



  • Page 20

    Tuna dip

    1 bowl

    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

    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.

    Tapenade

    1 bowl

    Preparation: 5 min
    250g pitted black olives
    20ml olive oil
    1 tbsp capers
    2 tsp mustard
    Juice of 1 lemon
    Pepper

    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.

    32

    SAUCES ET APPETIZERS

    33
    33



  • Page 21

    Preparation: 5 min

    Preparation: 10 min Baking: 45 min Equipment: 1 rectangular cake tin

    2 slices cooked ham
    2 tbsp thick crème frâiche
    1 tsp whole-grain mustard

    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.

    Guacamole

    1 bowl

    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

    1 cake

    Ham and olive cake

    1 bowl

    Dijon dip

    R2

    Cake mixture

    Flavouring

    150g plain flour
    100g gruyère cheese
    125ml hot milk
    100ml olive oil
    3 eggs
    1 tbsp baking powder

    200g cooked ham
    75g pitted green olives
    Salt & pepper

    1. Preheat your oven to 180 °C (gas mark 4).
    2. Fit the 2-mm grater disc in the midi bowl and grate the cheese. Set aside.
    3. Put the olives in the mini bowl and pulse 2-3 times. Dice the ham.
    4. Fit the metal blade in the main bowl and blend the flour and eggs for 40 seconds.
    5. Press STOP and scrape. Via the opening, add the hot milk and olive oil while the
    processor is still running. Scrape the flour off the bowl walls using the spatula provided.
    Stir in the baking powder, olives, cheese, ham, salt and pepper. Pulse 2-3 times to
    combine thoroughly.
    6. Transfer the mixture to a buttered cake tin.
    7. Bake in the oven for approx. 45 minutes. Check that the cake is done by inserting a
    skewer. If it comes out clean, the cake is ready.
    8. Allow the cake to cool in the oven with the door ajar. Turn out and serve.

    Chef’s tip: you can use any flavours you like – the only limit is your imagination!

    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.

    34

    SAUCES & APPETIZERS

    35
    35



  • Page 22

    Cheese puffs

    R2

    30 cheese puffs

    Preparation: 15 min Baking: 20-25 min Equipment: piping bag* (optional)
    Choux pastry

    Flavouring

    200ml water
    150g plain flour
    75g butter
    4 eggs
    1 egg yolk (for brushing)

    100g comté cheese

    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.

    36



  • Page 23

    Bread & Baking



  • Page 24

    Country loaf
    1 small loaf

    Preparation: 10 min Resting: 3hr Baking: 25 min
    Dough
    250g strong white bread flour
    160ml hand-hot water
    12g fresh yeast*
    5g salt

    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.

    A

    38

    B

    C



  • Page 25

    Baguettes
    2 baguettes

    Preparation: 20 min Resting: 1hr40 min Baking: 15-20 min
    250g strong white bread flour
    150ml hand-hot water
    12g fresh yeast*
    5g salt

    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.

    A

    40

    B

    C

    D



  • Page 26

    Olive and chorizo buns

    6 buns

    Preparation: 10 min Resting: 1hr30 min Baking: 20 min
    Dough

    Flavouring

    250g strong white bread flour
    150ml hand-hot water
    4g fresh yeast*
    4g salt

    40g pitted olives
    80g chorizo sausage

    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.

    A

    42

    B

    C

    D



  • Page 27

    Sandwich loaf

    1 loaf

    Preparation: 15 min Resting: 1hr30 min Baking: 30 min
    Equipment: 1 loaf tin
    350g strong white bread flour
    275ml hand-hot milk
    30g butter
    10g caster sugar
    10g fresh yeast*
    5g salt

    1. 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.

    A

    44

    B

    C



  • Page 28

    Fougasse

    1 fougasse

    Preparation: 15 min Resting: 1hr30 min Baking: 15 min
    Dough

    Flavouring

    250g strong white bread flour
    150ml hand-hot water
    50ml olive oil
    6g fresh yeast*
    5g salt

    100g pitted olives
    10ml olive oil
    Thyme

    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.

    A

    46

    B

    C



  • Page 29

    Veggie pizza

    E2

    1 large pizza

    Preparation: 45 min Resting: 1hr Baking: 15-20 min
    Dough

    Topping

    200g strong white bread flour
    100ml hand-hot water
    35ml olive oil
    4g salt
    6g fresh yeast*
    1 tsp dried oregano (optional)

    300g mozzarella cheese
    6 tbsp tomato coulis
    1 small courgette
    2 tomatoes
    1 onion
    Fresh basil
    Chili oil

    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 .

    A

    48

    B

    C

    To make the topping
    1. Wash the vegetables and peel the onion. Fit the 2-mm slicing disc in the midi bowl.
    Slice the onions and set aside. Slice the courgette and tomatoes, transfer to a colander
    and sprinkle with salt to get rid of the excess juices.
    2. Fry the sliced onion in a little olive oil.
    3. Spread the tomato coulis over the pizza base. Add the onions and the drained
    courgette and tomato slices. Top with round slices of mozzarella. Season each layer
    with salt and pepper.
    4. Lower the oven temperature to 220 °C (gas mark 7) and bake the pizza for 15-20
    minutes, depending on the thickness of the base. Check it at regular intervals.
    5. As soon as you take it out of the oven, scatter with torn leaves of fresh basil and
    drizzle with chili oil.



  • Page 30

    Leek quiche

    R2

    To make the filling
    E2

    1 quiche

    Preparation: 45 min Resting: 1h30 min Baking: 30 min
    Equipment: quiche tin Ø 28-30 cm
    Puff pastry

    Filling

    250g plain flour
    50g softened butter
    130ml water
    200g chilled butter

    100ml crème fraîche
    40g butter
    40g gruyère cheese
    50ml water
    2 leeks
    2 eggs
    Salt & pepper

    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.
    A

    B

    C

    D

    E

    F

    50

    01. Preheat your oven to 210 °C (gas mark 6).
    02. Fit the 2-mm grater disc in the midi bowl, grate the cheese and set aside.
    03. Wash the leeks. Discard the green part and cut the white part into thin slices using
    the 2-mm slicing disc in the midi bowl. Set aside.
    04. Melt the butter in a sauté pan. Add the leeks, give them a stir, then pour in 50 ml
    water.
    05. Soften the leeks over a low heat for 15 minutes, making sure they do not brown. If
    necessary, add a little more water. Season with salt and pepper.
    06. Prick the quiche base all over with a fork.
    07. Either in the main bowl fitted with the metal blade or in the mini bowl, blend the
    cream, eggs, salt and pepper for 30 seconds.
    08. Arrange the leeks in the pastry case. Top with the creamy egg mixture.
    09. Scatter with grated cheese and bake for approx. 30 minutes.
    10. Serve piping hot.

    Chef’s tip: you can replace the leeks with onions, diced bacon, tomatoes, etc.



  • Page 31

    Plaited brioche

    1 brioche loaf

    Preparation: 20 min Resting: 1hr Baking: 20 min
    Equipment: 1 rectangular loaf tin
    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)

    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.

    A

    52

    B

    C

    D



  • Page 32

    Traditional brioche

    1 brioche loaf

    Preparation: 10 min Resting: 1h30 min Baking: 25 min
    Equipment: fluted round brioche tin
    Dough
    250g strong white bread flour
    100g softened butter
    30g sugar
    4g salt

    12g fresh yeast*
    60ml hand-hot milk
    2 eggs
    1 beaten egg (for brushing)

    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.

    A

    54

    B

    C



  • Page 33

    Scones

    Serves 4

    Preparation: 5 min
    250g plain flour
    160ml milk
    25g caster sugar
    50g butter
    ½ tsp baking powder
    1 pinch of salt

    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.

    56

    BREAD & BAKING



  • Page 34

    Soups



  • Page 35

    Country soup
    SERVES
    FOOD PROCESSOR
    PREPARATION
    COOKING
    Leek
    Carrots
    Potatoes
    Onion
    Crushed garlic clove
    Butter
    Water
    Salt & pepper

    Pumpkin soup

    E2

    2
    3200
    15 min
    20 min

    4-6
    3200
    15 min
    20 min

    6-8
    4200
    20 min
    25 min

    8+
    5200
    20 min
    25 min

    ½

    1 small

    1

    1

    1

    1

    2

    2

    1

    1

    1

    2

    ¼

    ¼

    ½

    ½

    ½

    ½

    1

    1

    10g

    15g

    20g

    25g

    500ml

    700ml

    850ml

    1l

    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 ix. Blend until desired consistency is reached.
    5. If necessary, reheat the soup in the pan over a low heat before serving.

    m

    Chef’s tip: For an even tastier soup, fry some diced bacon with your onion.

    58

    SOUPS

    SERVES
    FOOD PROCESSOR
    PREPARATION
    COOKING
    Pumpkin
    Onion
    Fresh ginger (cm)
    Curry powder
    Butter
    Water

    E2

    2
    3200
    20 min
    15 min

    4-6
    3200
    20 min
    15 min

    6-8
    4200
    30 min
    20 min

    8+
    5200
    30 min
    20 min

    350g

    650g

    800g

    1kg

    ½

    ½

    1

    1

    1

    1

    2

    3

    ½ tsp

    ½ tsp

    1 tsp

    1 tsp

    20g

    20g

    25g

    25g

    400ml

    600ml

    800ml

    1l

    Salt & pepper
    1. Peel and wash the pumpkin, onion and ginger.
    2. Slice the onion in the midi bowl with the 2-mm slicing disc. Set aside.
    3. Slice the pumpkin, followed by the ginger. Set aside.
    4. Soften the onion in the butter in a thick-bottomed pan. Add the pumpkin and
    ginger and cook for 2 minutes, stirring constantly.
    5. Add the water and season to taste. Simmer gently for 10-15 minutes.
    6. Pour the soup into the main bowl fitted with the metal blade and the Blender ix.
    Blend continuously for 1-2 minutes.

    m

    Chef’s tip: for a milder taste, add a little crème fraîche.

    SOUPS

    59



  • Page 36

    Cream of courgette

    Gazpacho

    E4

    SERVES
    FOOD PROCESSOR
    PREPARATION
    COOKING
    Courgettes
    Chicken stock cubes
    Water
    Fresh tarragon leaves
    Liquid crème fraîche
    Salt & pepper

    2
    3200
    20 min
    15 min

    4-6
    3200
    20 min
    15 min

    6-8
    4200
    30 min
    20 min

    8+
    5200
    30 min
    20 min

    2
    ½

    4

    5

    6

    1



    2

    400ml

    600ml

    800ml

    1l

    1

    2

    2

    3

    60ml

    100ml

    150ml

    180ml

    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 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.

    m

    Cream of cauliflower with diced bacon
    SERVES
    FOOD PROCESSOR
    PREPARATION
    COOKING
    Cauliflower head
    Crème fraîche
    Ground nutmeg
    Diced bacon
    Salt & pepper

    2
    3200
    15 min
    20 min

    4-6
    3200
    15 min
    20 min

    6-8
    4200
    20 min
    30 min

    SERVES
    FOOD PROCESSOR
    PREPARATION
    RESTING
    Ripe tomatoes
    Cucumber
    Red pepper
    Garlic clove
    Olive oil
    Lemon
    Salt & pepper

    2
    3200
    15 min
    3 hr

    4-6
    3200
    15 min
    3 hr

    6-8
    4200
    20 min
    3 hr

    8+
    5200
    20 min
    3 hr

    250g

    500g

    750g

    1kg

    1

    1

    1

    1

    1

    1

    1

    1

    1

    1

    3

    /4

    1

    3 tbsp

    4 tbsp

    1

    1

    /8
    /8

    /4

    1 tbsp
    1

    /2

    /4
    /4
    /2

    2 tbsp
    1

    /2

    /3

    /2

    /3

    /2

    1. Wash the vegetables.
    2. Peel the cucumber. Destalk and deseed the pepper. Destalk the tomatoes.
    3. Cut all the vegetables into large pieces. Together with the garlic, place them
    in the main bowl fitted with the metal blade and the Blender ix and blend
    continuously for 1 minute.
    4. Open the lid. Season the soup with salt and pepper, freshly-squeezed lemon juice
    and olive oil. Blend for a further 1-2 minutes.
    5. Chill for at least 3 hours before serving.

    m

    Chef’s tips: for a more sophisticated starter, garnish with finely diced vegetables.
    Serve with toasted bread and homemade pesto (recipe p. 29). When making
    gazpacho for two, use the mini bowl.

    8+
    5200
    20 min
    30 min

    ½

    1



    2

    100ml

    200ml

    300ml

    400ml

    ½ tsp

    ½ tsp

    1 tsp

    1 tsp

    50g

    100g

    150g

    200g

    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 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.

    m

    60

    SOUPS

    61



  • Page 37

    Chilled carrot soup
    SERVES
    FOOD PROCESSOR
    PREPARATION
    RESTING
    COOKING
    Carrots
    Oranges (untreated)
    Onions
    Chicken stock cubes
    Water
    Acacia honey
    Ground cumin
    Olive oil
    Salt & pepper

    E4

    2
    3200
    30 min
    3 hr
    20 min

    4-6
    3200
    30 min
    3 hr
    20 min

    6-8
    4200
    40 min
    3 hr
    25 min

    8+
    5200
    40 min
    3 hr
    25 min

    350g

    700g

    1kg

    1.3kg

    1

    2

    3

    4

    ½

    1



    2

    1

    2

    3

    4

    400ml

    650ml

    800ml

    1l

    ½ tbsp

    1 tbsp

    1½ tbsp

    2 tbsp

    ½ tsp

    1 tsp

    1½ tsp

    2 tsp

    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 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.

    m

    Chef’s tip: for a milder taste, add a little crème fraîche.

    62

    SOUPS

    63



  • Page 38

    Chilled pepper
    and mascarpone soup
    SERVES
    FOOD PROCESSOR
    PREPARATION
    RESTING
    COOKING
    Red peppers (deseeded)
    Potatoes
    Garlic cloves
    Onions
    Bouquet garni
    Mascarpone
    Water
    Olive oil
    Pinches ground ginger
    Cayenne pepper, mild chilli
    powder & salt

    E4

    2
    3200
    20 min
    3 hr
    30 min

    4-6
    3200
    20 min
    3 hr
    30 min

    6-8
    4200
    30 min
    3 hr
    35 min

    8+
    5200
    30 min
    3 hr
    35 min

    2

    3

    4

    6

    ½

    1

    2

    2

    ½

    1

    2

    2

    ½

    ½

    1

    1

    ½

    1

    1

    1

    50g

    100g

    150g

    200g

    400ml

    600ml

    800ml

    1l

    2 tbsp

    3 tbsp

    5 tbsp

    6 tbsp

    1

    2

    3

    4

    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 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.

    m

    64

    SOUPS



  • Page 39

    Starters



  • Page 40

    Spring vegetable clafoutis
    SERVES
    FOOD PROCESSOR
    PREPARATION
    BAKING
    EQUIPMENT

    Eggs
    Crème fraîche
    Courgettes
    Carrots
    Turnips
    Red pepper
    Onions
    Cherry tomatoes
    Chives
    Thyme sprigs
    Pinches ground nutmeg
    Salt & pepper

    R4

    2
    4-6
    3200
    3200
    20 min
    20 min
    40 min
    40 min
    Small cassolettes

    E4

    6-8
    8+
    4200
    5200
    30 min
    30 min
    50 min
    50 min
    Tart tin Ø 26-30 cm

    1

    2

    3

    4

    160ml

    320ml

    500ml

    650ml

    /4

    1



    /2

    3

    /2

    3

    1
    1

    1

    /4

    1





    2

    3

    /4

    1

    /3

    ½

    1

    1

    /2

    1

    /2

    1



    3

    5

    8

    10

    2

    3

    4

    6

    1

    1

    2

    2

    1

    2

    3

    4

    1

    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).

    Coleslaw
    SERVES
    FOOD PROCESSOR
    PREPARATION
    Head white cabbage
    Onions
    Carrots
    Strong mustard
    Mayonnaise
    White wine vinegar
    Salt, pepper & sugar

    R2

    2
    3200
    10 min

    4-6
    3200
    10 min

    6-8
    4200
    10 min

    8+
    5200
    10 min

    /6

    1

    /2

    1

    1

    /4

    1

    /2

    1



    2

    3

    4

    6

    1

    /4

    E2

    1

    ½ tsp

    1 tsp

    1½ tsp

    2 tsp

    2 tbsp

    4 tbsp

    6 tbsp

    8 tbsp

    ½ tbsp

    1 tbsp

    2 tbsp

    3 tbsp

    1. Make the mayonnaise according to the recipe on p. 28, halving the amounts.
    2. Wash the vegetables, peel the onions and carrots. Grate the carrots in the midi bowl
    with the 2-mm grater disc. Set aside.
    3. Replace the grater disc with the 4-m slicing disc. Slice the cabbage and onions.
    4. Transfer the vegetables to a mixing bowl. Add the mayonnaise, vinegar, mustard,
    salt, pepper and sugar.
    5. Check the seasoning.
    6. Stir well and keep in the fridge till ready to serve.

    Chef’s tips: for a sweet-and-sour starter, add raisins. For extra crunch, scatter with
    walnuts just before serving.

    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.

    66

    STARTERS

    STARTERS

    67



  • Page 41

    Crunchy veg
    and pasta salad
    SERVES
    FOOD PROCESSOR
    PREPARATION
    RESTING
    COOKING
    Penne pasta
    Pink radishes
    Carrots
    Red peppers
    Red onions
    Lemons
    Sprigs basil
    Sprigs flat-leaved parsley
    Olive oil
    Salt & pepper

    E2

    R4

    2
    3200
    15 min
    1 hr
    10 min

    4-6
    3200
    15 min
    1 hr
    10 min

    6-8
    4200
    20 min
    1 hr
    10 min

    8+
    5200
    20 min
    1 hr
    10 min

    170g

    325g

    500g

    700g

    3

    6

    8

    12

    ½

    1

    1

    2

    ½

    1

    1

    2

    ½

    1

    1

    2

    ½

    1

    1

    2

    ½

    1

    1

    2

    ½

    1

    1

    2

    1

    2

    4

    6

    35ml

    65ml

    100ml

    125ml

    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.

    68

    STARTERS

    Tomato and mozzarella bruschette
    SERVES
    FOOD PROCESSOR
    PREPARATION
    GRILLING
    Slices country loaf
    Tomatoes
    Tapenade
    Mozzarella slices (1 cm thick)
    Garlic cloves
    Fresh basil leaves
    Salt & pepper

    2
    3200
    10 min
    5 min

    4-6
    3200
    10 min
    5 min

    E2

    6-8
    4200
    10 min
    5 min

    8+
    5200
    10 min
    5 min

    2

    4

    6

    8

    ½

    1



    2

    2 tbsp

    4 tbsp

    6 tbsp

    8 tbsp

    4

    8

    12

    16

    ½

    ½

    1

    1

    4

    8

    12

    16

    01. Bake a country loaf according to the recipe on p. 38.
    02. Make the tapenade according to the recipe on p. 34, halving the amounts.
    03. Very lightly toast the slices of bread in the toaster (or the oven) and rub them
    with the halved garlic cloves.
    04. Wash the tomatoes and slice them in the midi bowl with the 2-mm slicing disc.
    06. Transfer to a colander and sprinkle with salt to drain out the excess liquid.
    07. Spread the bread slices with the tapenade. Top with the sliced tomato,
    followed by the mozzarella. Season to taste.
    08. Place under the oven grill for 3 minutes, or until the cheese has melted.
    09. Decorate with a few fresh basil leaves.
    10. Serve slightly warm.

    STARTERS

    69



  • Page 42

    Parmesan soufflé
    SERVES
    FOOD PROCESSOR
    PREPARATION
    BAKING
    EQUIPMENT
    Eggs
    Parmesan cheese
    Butter
    Plain flour
    Water

    R2

    2
    3200
    20 min
    15 min

    4
    6
    8
    3200
    4200
    5200
    20 min
    30 min
    30 min
    15 min
    15 min
    15 min
    Straight-sided ramekins

    2

    4

    6

    8

    80g

    160g

    240g

    320g

    10g

    15g

    20g

    30g

    1 tbsp

    1½ tbsp

    2 tbsp

    3 tbsp

    100ml

    200ml

    300ml

    400ml

    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.

    70

    STARTERS



  • Page 43

    Country pâté
    SERVES
    FOOD PROCESSOR
    PREPARATION
    BAKING
    EQUIPMENT: TERRINE
    Pork
    Chicken livers
    Veal escalopes
    Eggs
    Cognac
    Pork caul* (optional)
    Fresh thyme and bay leaves
    Salt & pepper

    Salmon rillettes
    2
    3200
    10 min
    2 hr

    4-6
    3200
    10 min
    2 hr

    6-8
    4200
    10 min
    2½ hr

    8+
    5200
    10 min
    2½ hr

    250g

    500g

    750g

    1kg

    125g

    250g

    375g

    500g

    60g

    125g

    190g

    250g

    1

    1

    2

    3

    1 tbsp

    2 tbsp

    3 tbsp

    4 tbsp

    1

    1

    1

    1

    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.

    72

    SERVES
    FOOD PROCESSOR
    PREPARATION
    RESTING
    BAKING
    Fresh salmon steaks
    Smoked salmon
    Thick crème fraîche
    Lemon
    Cucumber
    Chive leaves
    Sprigs dill
    Pine nuts (optional)
    Salt & pepper

    2
    4-6
    6-8
    8+
    3200
    3200
    4200
    5200
    15 min
    15 min
    15 min
    15 min
    2 hr
    2 hr
    2 hr
    2 hr
    5-10 min 5-10 min 5-10 min 5-10 min
    100g

    200g

    300g

    400g

    50g

    100g

    150g

    200g

    50g

    100g

    150g

    200g

    ½

    ½

    1

    1

    ½

    ½

    1

    1

    3

    5

    7

    10

    1

    2

    2

    3

    1. Steam the salmon steaks for 10 minutes.
    2. During this time, wash and peel the cucumber. Cut into three sections. Fit the
    dicing kit in the midi bowl, switch the processor on and dice the cucumber
    sections one at a time, exerting a steady pressure on the pusher with both
    hands. If you do not having the dicing kit, cut the cucumber into large dice
    by hand. Transfer to a colander and sprinkle with salt to drain out the excess
    liquid.
    3. Put the fresh dill in the main bowl with the metal blade and pulse a few times.
    4. Add the cooked salmon, broken up into large flakes, followed by the smoked
    salmon, cut into pieces, and the cream. Blend for 30 seconds.
    5. Open the lid and add the juice of the freshly-squeezed lemon, together with the
    snipped chives. Season to taste.
    6. Blend for a further 30 seconds. Check the seasoning.
    7. Divide the diced cucumber between glasses and top with the salmon mixture.
    Scatter with toasted pine nuts and a sprig of dill.
    8. Chill in the fridge for 2 hours before serving.

    STARTERS

    73



  • Page 44

    Salmon blinis

    14 blinis

    Preparation: 10 min Resting: 1hr Cooking: 2 min per blini
    Equipment: 9-cm blini or frying pan
    Blini batter

    Sauce

    250g plain flour
    250ml milk
    25g thick crème fraîche
    25g butter
    7g fresh yeast*
    3 eggs
    1 pinch salt

    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

    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.

    74

    STARTERS



  • Page 45

    Vegetables



  • Page 46

    Provençal vegetable tian
    SERVES
    FOOD PROCESSOR
    PREPARATION
    BAKING

    Tomatoes
    Red peppers
    Green peppers
    Courgettes
    Aubergines
    Black olives
    Garlic cloves
    Thyme, basil
    Olive oil, salt & pepper

    E4

    2
    3200
    10 min
    50 min

    4-6
    3200
    10 min
    50 min

    6-8
    4200
    20 min
    1h

    8+
    5200
    20 min
    1h

    250g

    350g

    500g

    650g

    ½

    1

    2

    3

    ½

    1

    1

    2

    1

    2

    2

    2

    ½

    1

    1

    2

    40g

    75g

    100g

    150g

    3

    4

    5

    6

    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.

    Sweetcorn pancakes
    SERVES
    FOOD PROCESSOR
    PREPARATION
    BAKING

    2
    3200
    5 min
    2 min

    EQUIPMENT

    250g sweetcorn
    Eggs
    Plain flour
    Milk

    4-6
    6-8
    3200
    4200
    5 min
    5 min
    2 min
    2 min
    8-10 cm frying pan

    Potato rösti
    SERVES
    FOOD PROCESSOR
    PREPARATION
    BAKING

    Potatoes
    Garlic cloves
    Butter
    Oil
    Parsley sprigs
    Salt & pepper

    R2

    2
    3200
    20 min
    30 min

    4-6
    3200
    20 min
    30 min

    6-8
    4200
    25 min
    30 min

    8+
    5200
    30 min
    30 min

    600g

    1kg

    1.5kg

    2kg

    2

    3

    4

    5

    25g

    40g

    60g

    80g

    2 tbsp

    3 tbsp

    5 tbsp

    6 tbsp

    4

    6

    8

    12

    1. Peel, rinse and dry the potatoes.
    2. Peel the garlic, cut in half lengthways and remove the central shoot. Wash and
    dry the parsley. Put the garlic and parsley in the mini bowl and pulse 4 times.
    3. Grate the potatoes in the midi bowl with the 2-mm grater disc.
    4. Transfer the grated potatoes to a mixing bowl with the garlic-and-parsley
    mixture. Combine thoroughly and season. You can either cook one large patty
    or divide the mixture into small balls and flatten them to make individual patties.
    5. Heat the oil and butter in a frying pan. Transfer the rösti(s) to the pan and cook
    over a moderate heat for 15 minutes.
    6. When the underside is golden brown, turn the rösti(s) over.
    7. Cook for a further 15 minutes.

    Chef’s tip: delicious with roast chicken or rib of beef.

    8+
    5200
    5 min
    2 min

    ½

    1



    2

    2

    3

    5

    6

    60g

    100g

    150g

    200g

    10ml

    15ml

    20ml

    30ml

    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.
    76

    VEGETABLES

    VEGETABLES

    77



  • Page 47

    Celeriac purée
    SERVES
    FOOD PROCESSOR
    PREPARATION
    BAKING

    Celeriac
    Thick crème fraîche
    Olive oil
    Salt

    Ratatouille

    E4

    2
    3200
    10 min
    20 min

    4-6
    3200
    10 min
    20 min

    6-8
    4200
    15 min
    25 min

    8+
    5200
    15 min
    25 min

    500g

    1kg

    1.5kg

    2kg

    65g

    125g

    190g

    250g

    1 tbsp

    2 tbsp

    3 tbsp

    4 tbsp

    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.).

    Vegetable crisps
    SERVES
    FOOD PROCESSOR
    PREPARATION
    FRYING

    Potatoes
    Courgettes
    Turnips
    Oil for frying, salt & pepper

    E2

    2
    3200
    15 min
    5 min

    4-6
    3200
    15 min
    5 min

    6-8
    4200
    20 min
    5 min

    8+
    5200
    25 min
    5 min

    2

    4

    6

    8

    2

    2

    3

    4

    2

    4

    6

    8

    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.
    78

    VEGETABLES

    SERVES
    FOOD PROCESSOR
    PREPARATION
    COOKING

    Courgettes
    Tomatoes
    Onions
    Aubergines
    Peppers
    Garlic cloves
    Bay leaves, fresh thyme
    Olive oil, salt & pepper

    E4

    2
    3200
    30 min
    50 min

    4-6
    3200
    30 min
    50 min

    6-8
    4200
    35 min
    1hr

    8+
    5200
    35 min
    1hr

    150g

    250g

    375g

    500g

    300g

    500g

    750g

    1kg

    1

    2

    2

    3

    /2

    1

    2

    2

    1
    1

    /2

    1

    2

    2

    1

    2

    3

    4

    1. Wash the vegetables. Halve and deseed the peppers. Peel the onions and garlic.
    Halve the garlic lengthways and remove the central shoot.
    2. Dice all the vegetables (apart from the garlic) separately in the midi bowl fitted
    with the dicing kit or, failing that use the 4-mm slicing disc.
    3. Soften the onions and garlic in a thick-bottomed pan with a little olive oil. Add the
    peppers. When cooked, lift the vegetables out with a slotted spoon and set aside.
    4. Fry the courgettes and aubergines. Lift out and set aside.
    5. Add the tomatoes to the pan and cook for 10 minutes. Return all the other
    vegetables to the pan.
    6. Season and add the herbs.
    7. Simmer over a low heat without the lid for approx. 40 minutes, stirring frequently
    with a wooden
    woo
    oode
    den
    de
    n spoon.
    spoo
    sp
    oon
    oo
    n.
    n.
    with



  • Page 48

    Potato gratin
    SERVES
    FOOD PROCESSOR
    PREPARATION
    BAKING

    Potatoes
    Gruyère cheese
    Thick crème fraîche
    Butter
    Milk
    Garlic clove
    Pinch ground nutmeg
    Salt & pepper

    E2

    2
    3200
    20 min
    1hr

    R2

    4-6
    3200
    20 min
    1hr

    6-8
    4200
    25 min
    1hr10 min

    8+
    5200
    35 min
    1¼ hr

    600g

    1kg

    1.5kg

    2kg

    80g

    150g

    180g

    200g

    50g

    80g

    120g

    160g

    20g

    30g

    45g

    60g

    200ml

    500ml

    750ml

    1l

    1

    1

    1

    1

    1

    1

    1

    1

    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.

    80



  • Page 49

    Fish



  • Page 50

    Hake and vegetable julienne*
    parcels
    SERVES
    FOOD PROCESSOR
    PREPARATION
    BAKING
    EQUIPMENT

    Hake fillets
    Courgettes
    Carrots
    Turnips
    Red peppers
    White wine
    Lemon
    Sprigs of dill
    Olive oil, salt & pepper

    R4

    E2

    SERVES

    2
    4-6
    6-8
    8+
    3200
    3200
    4200
    5200
    30 min
    30 min
    35 min
    35 min
    25 min
    25 min
    25 min
    25 min
    Kitchen string, baking parchment
    2

    Crab cakes

    4

    6

    8

    1

    2

    3

    4

    2

    3

    5

    6

    2

    3

    5

    6

    1

    2

    3

    4

    60ml

    100ml

    150ml

    200ml

    1

    1

    1

    1

    2

    4

    6

    8

    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.

    FOOD PROCESSOR
    PREPARATION
    COOKING
    NUMBER OF CAKES

    Crabmeat
    Butter
    Rusks
    Eggs
    Mustard
    Pinches Cayenne pepper
    Bunches of parsley
    Worcestershire sauce
    Mayonnaise
    Homemade breadcrumbs
    (stale bread)
    Salt & pepper

    2
    3200
    15 min
    10 min
    6

    4-6
    4200
    20 min
    10 min
    12

    6-8
    5200
    20 min
    10 min
    18

    8+
    5200
    20 min
    10 min
    24

    160g

    240g

    320g

    500g

    30g

    45g

    60g

    80g

    2

    2

    4

    6

    1

    2

    2

    3

    1 tsp

    2 tsp

    2 tsp

    3 tsp

    1

    2

    2

    3

    ½

    1

    1

    2

    1 tbsp

    2 tbsp

    2 tbsp

    3 tbsp

    1 tbsp

    2 tbsp

    2 tbsp

    3 tbsp

    To make the homemade breadcrumbs
    1. Cut the bread into 2-cm slices and leave to go stale.
    2. Put the bread in the main bowl with the metal blade (process in several batches
    for a better end result).
    3. Process for 2 minutes.
    4. For more flavoursome breadcrumbs, open the lid, add a selection of dried herbs
    (thyme, sage, rosemary, summer savory, etc.) and pulse a few times.
    5. Store in an airtight container.

    To make the crab cakes
    06. Make the mayonnaise according to the recipe on p. 28, halving the amounts.
    07. Break the rusks and put them in the main bowl with the metal blade.
    08. Process until the rusks have been reduced to a fine crumb, then add the parsley,
    Worcestershire sauce, mustard and mayonnaise.
    09. Introduce the eggs via the feed tube while the machine is still running. Add the
    crabmeat and pulse a few times to combine.
    10. Season generously - the cakes must not be bland.
    11. Shape the mixture into cakes measuring 3 cm across. Refrigerate for 30 minutes.
    12. Roll the cakes in the breadcrumbs, heat the butter in the frying pan and cook the cakes
    for about 2-3 minutes on each side or until golden.

    Chef’s tip: serve with lemon slices and green beans or a green salad.

    82

    FISH

    FISH

    83



  • Page 51

    Oriental fishcakes
    SERVES
    FOOD PROCESSOR
    PREPARATION
    COOKING
    NUMBER OF CAKES

    Cod
    Nam pla fish sauce
    Ground turmeric
    Ground cumin
    Ground ginger
    Eggs
    Sugar
    Lemongrass stalks
    Fresh green chilli peppers
    Salt & pepper

    2
    3200
    15 min
    10 min
    6

    4-6
    3200
    15 min
    10 min
    12

    6-8
    4200
    15 min
    10 min
    18

    8+
    5200
    15 min
    10 min
    24

    230g

    450g

    680g

    900g

    1 tbsp

    2 tbsp

    3 tbsp

    4 tbsp

    ½ tsp

    1 tsp

    2 tsp

    2 tsp

    ½ tsp

    1 tsp

    2 tsp

    2 tsp

    ½ tsp

    1 tsp

    2 tsp

    2 tsp

    1

    1

    2

    2

    ½ tsp

    1 tsp

    2 tsp

    2 tsp

    1

    2

    3

    4

    ½

    1

    1

    2

    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.

    84

    FISH



  • Page 52

    Salmon tartare
    SERVES
    FOOD PROCESSOR
    PREPARATION
    EQUIPMENT

    Raw salmon
    Lemons or limes
    Olive oil
    Bunches chives
    Red and yellow peppers
    Capers
    Onions
    Pepper

    Fish pie
    2
    4-6
    6-8
    8+
    3200
    3200
    4200
    5200
    15 min
    15 min
    20 min
    30 min
    Food ring / cutter (optional)
    400g

    800g

    1.1kg

    1.5kg

    1

    2

    3

    4

    2 tbsp

    4 tbsp

    6 tbsp

    8 tbsp

    1

    1

    2

    2

    1

    1

    2

    2

    2 tbsp

    4 tbsp

    6 tbsp

    8 tbsp

    1

    2

    3

    3

    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.

    SERVES
    FOOD PROCESSOR
    PREPARATION
    BAKING

    E2

    2
    3200
    30 min
    25 min

    EQUIPMENT

    Haddock fillets
    Liquid crème fraîche
    Parmesan cheese
    Fresh spinach
    Potatoes
    Eggs
    Onions
    Carrots
    Lemons
    Mustard
    Handfuls of parsley
    Olive oil

    4-6
    6-8
    4200
    5200
    30 min
    30 min
    25 min
    25 min
    Gratin dish

    150g

    8+
    5200
    30 min
    25 min

    300g

    450g

    600g

    40ml

    75ml

    100ml

    150ml

    70g

    100g

    150g

    200g

    150g

    300g

    450g

    600g

    3

    5

    8

    10

    1

    2

    3

    4

    1

    1

    2

    2

    1

    1

    2

    2

    1

    1

    2

    2

    1 tbsp

    1 tbsp

    2 tbsp

    2 tbsp

    1

    1

    2

    2

    01. Preheat your oven to 240 °C (gas mark 9).
    02. Peel the potatoes. Slice them in the midi bowl with the 2-mm slicing disc.
    03. Transfer to a pan of boiling water. Bring back to the boil and cook for 2 minutes.
    04. While the potatoes are cooking, cook the spinach for 1 minute in a sieve placed
    over the pan. Drain and set aside.
    05. Chop the onions, carrots and parsley in the mini bowl.
    06. Fry in a little olive oil for 5 minutes.
    07. Remove from the heat. Add half the parmesan, plus the lemon juice and mustard.
    Set aside.
    08. Blend the spinach, fish, eggs and cream in the main bowl with the metal blade.
    09. Arrange a layer of the fish and spinach mixture, then the onion and carrot
    mixture in a large gratin dish. Cover with a layer of potatoes.
    10. Between each layer, sprinkle a little olive oil and pepper. Top the gratin with the
    remaining parmesan.
    11. Bake until the top is golden brown.

    Chef’s tip: you can use cod instead of haddock.

    86

    FISH

    87



  • Page 53

    Smoked salmon soufflé
    SERVES
    FOOD PROCESSOR
    PREPARATION
    BAKING

    2
    3200
    20 min
    10 min

    EQUIPMENT

    Smoked salmon
    Rice flour
    Egg yolks
    Egg whites
    Milk
    Tomato ketchup
    Vodka
    Pinches Cayenne pepper
    Pinches ground nutmeg
    Plain flour
    Knobs butter
    Salt & pepper

    4-6
    6-8
    8+
    3200
    4200
    5200
    20 min
    25 min
    25 min
    10 min
    15 min
    20 min
    Straight-sided ramekins

    50g

    100g

    150g

    200g

    15g

    25g

    40g

    50g

    1

    2

    3

    4

    2

    3

    5

    7

    80ml

    100ml

    150ml

    200ml

    1 tsp

    1 tsp

    1 ½ tsp

    2 tsp

    1 tbsp

    1 tbsp

    1 ½ tbsp

    2 tbsp

    1

    1

    1

    2

    1

    2

    3

    4

    1 tbsp

    1 tbsp

    2 tbsp

    3 tbsp

    1

    1

    2

    2

    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.

    88

    FISH



  • Page 54

    Meat



  • Page 55

    Cottage pie
    SERVES
    FOOD PROCESSOR
    PREPARATION
    COOKING

    Floury potatoes
    Rump steak
    Onions
    Garlic cloves
    Sprigs flat-leaved parsley
    Eggs
    Butter
    Gruyere cheese
    Oil
    Milk
    Salt & pepper

    R2

    2
    3200
    40 min
    50 min

    4-6
    3200
    40 min
    50 min

    800g
    280g

    Curried lamb filo parcels

    E2

    6-8
    4200
    45 min
    50 min

    8+
    5200
    50 min
    50 min

    1.5kg

    2kg

    2.5kg

    550g

    725g

    1kg

    1

    2

    3

    4

    1

    1

    2

    2

    2

    2

    3

    4

    1

    1

    2

    3

    40g

    70g

    100g

    140g

    800ml

    1,5l

    2l

    2,5l

    30g

    50g

    70g

    100g

    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.

    90

    MEAT

    SERVES
    FOOD PROCESSOR
    PREPARATION
    REPOS
    COOKING

    Saddle of lamb
    Curry powder
    Bananas
    Eggs
    Garlic cloves
    Filo sheets
    Oil
    Egg yolk
    Salt & pepper

    2
    3200
    25 min
    2 hr
    20 min

    4-6
    3200
    25 min
    2 hr
    20 min

    6-8
    4200
    35 min
    2 hr
    30 min

    8+
    5200
    40 min
    2 hr
    30 min

    300g

    600g

    900g

    1.2kg

    2 tsp

    2 tsp

    3 tsp

    3 tsp

    3

    /4

    1

    1 1/2

    2

    1

    1

    2

    2

    1

    1



    2

    2

    4

    6

    8

    1 tbsp

    2 tbsp

    3 tbsp

    4 tbsp

    1

    1

    1

    1

    01. Cut the lamb into large cubes. Combine thoroughly with the curry powder and
    allow to marinade for 2 hours.
    02. Slice the bananas. Peel the garlic and put it in the main bowl with the metal blade,
    along with the lamb. Process for 45 seconds. Add the bananas and pulse 2-3 times.
    Add the eggs via the feed tube. Season. Blend for a further 20 seconds.
    03. Check the seasoning (it should be hot!).
    04. Heat 2 tbsp oil in a frying pan. Fry the mixture, then cook for 5-10 minutes, stirring
    constantly.
    05. Preheat your oven to 180 °C (gas mark 4).
    06. Peel the paper backing away from the sheets of filo pastry.
    07. Lay a small heap of filling in the middle of each sheet. Fold the left side over, then
    the right side. Next, fold the top and bottom sides up to form squares or triangles.
    Brush the last flap of pastry with egg yolk to seal the parcel.
    08. Place each parcel on a baking sheet lined with baking parchment, with the join
    underneath. Brush the top with egg.
    09. Bake in the oven for approx. 15 minutes.
    10. If the pastry browns too quickly, turn the temperature down.

    MEAT

    91



  • Page 56

    Hamburgers

    To make the burgers and garnish

    6 burgers

    Preparation: 10 min Resting: 1 hr Cooking: 10 min

    E2

    Bread buns

    Minced meat

    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)

    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

    01. Wash the lettuce. Peel and halve the onion. Slice the tomatoes, one of the onion halves
    and the lettuce in the midi bowl with the 2-mm slicing disc. Set aside.
    02. Cut the remaining half-onion into pieces, transfer to the main bowl with the metal
    blade and pulse 5 times.
    03. Cut the meat into large pieces. Add to the onion in the main bowl. Pulse a few times the meat should be minced, not hashed. Season. Pulse 2 more times.
    04. Shape the hamburgers with your hands. Fry them in a frying pan with a little olive oil
    for about 2 minutes on each side.
    05. Top each hamburger with a cheese slice. Cover the frying pan until it is time to serve.
    06. Make the mayonnaise according to the recipe on p.28, halving the amounts.
    07. Split the buns, fill with tomato, lettuce, steak, mayonnaise and ketchup.
    08. Eat while they are hot.

    Chef’s tips: for even tastier hamburgers, add a slice of bacon to each one. Serve with
    french fries.

    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 smoothtopped 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.
    A

    92

    B

    C

    D

    93



  • Page 57

    Stuffed tomatoes
    SERVES
    FOOD PROCESSOR
    PREPARATION
    COOKING

    Large tomatoes
    Meat
    Bread (crusts removed)
    Milk
    Garlic cloves
    Onions
    Sprigs parsley
    Paprika
    Salt & pepper

    Kefta kebabs
    2
    3200
    30 min
    30 min

    4-6
    3200
    30 min
    30 min

    6-8
    4200
    40 min
    35 min

    8+
    5200
    50 min
    40 min

    4

    8

    12

    16

    225g

    450g

    675g

    900g

    60g

    100g

    130g

    150g

    2 tbsp

    4 tbsp

    4 tbsp

    6 tbsp

    1

    2

    3

    3

    1

    1

    2

    2

    3

    5

    7

    10

    1 tsp

    1 tsp

    2 tsp

    2 tsp

    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.

    SERVES
    FOOD PROCESSOR
    PREPARATION
    COOKING

    Lean beef
    Onion
    Sprigs fresh coriander
    Sprigs fresh mint
    Ground cumin
    Paprika
    Ras el hanout (Moroccan) spice mix
    Olive oil
    Salt & pepper

    2
    3200
    20 min
    10 min

    4-6
    3200
    20 min
    10 min

    6-8
    4200
    20 min
    10 min

    8+
    5200
    20 min
    10 min

    250g

    500g

    700g

    1kg

    ½

    ½

    1

    1

    1

    1

    3

    3

    1

    1

    3

    3

    1 tsp

    1 tsp

    2 tsp

    2 tsp

    1 tsp

    1 tsp

    2 tsp

    2 tsp

    1 tsp

    1 tsp

    2 tsp

    2 tsp

    1 tsp

    2 tsp

    3 tsp

    4 tsp

    01. Strip the mint and coriander leaves from their stalks and put them in the main
    bowl with the metal blade. Process for a few seconds.
    02. Peel the onion and cut into large pieces. Add to the herbs in the main bowl and
    pulse 5 times. Set aside.
    03. Cut the meat into large pieces and transfer to the main bowl. Process for 20
    seconds, or until the meat is chopped, but not hashed. Add the olive oil, onion,
    herbs and spices. Season with salt and pepper. Pulse twice.
    04. Shape the mixture into small meatballs with your hands. Thread them onto skewers,
    about four to each one. Cook them under the oven grill, on your barbecue or in
    a large nonstick frying pan.
    05. The meatballs should take about 10 minutes to cook, but keep a close eye on
    them.

    Chef’s tip: serve with mashed or steamed potatoes, or bulgur wheat.

    Chef’s tip: delicious served with rice or bulgur wheat.

    94

    95



  • Page 58

    Steak tartare
    SERVES
    FOOD PROCESSOR
    PREPARATION

    Rump steak or sirloin steak
    Shallots
    Red onions
    Capers
    Bunches of chives
    Bunches of flat-leaved parsley
    Salt & pepper

    2
    3200
    40 min

    4-6
    3200
    40 min

    6-8
    4200
    45 min

    8+
    5200
    50 min

    500g

    700g

    1kg

    1.4kg

    1

    2

    3

    4

    2

    2

    4

    4

    3 tbsp

    4 tbsp

    6 tbsp

    8 tbsp

    1

    1



    2

    1

    1



    2

    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®.

    96



  • Page 59

    Desserts



  • Page 60

    Chocolate mousse
    Cooking: 5 min

    Resting: 3 hr

    Preparation: 30 min
    Serves 6-8

    Serves 4

    Preparation: 20 min

    Tiramisu

    200g chocolate
    50g caster sugar
    5 eggs

    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.

    Peach clafoutis

    Serves 4-6

    Preparation: 15 min

    E4

    Cooking: 30 min

    Equipment: individual tins

    250 ml lukewarm milk
    50 g plain flour
    70 g caster sugar
    35 g butter
    2 eggs
    3 peaches
    1 pinch salt

    400g mascarpone
    100g caster sugar
    300ml coffee
    30 sponge fingers

    Resting: 6 to 24hr
    3 tbsp bitter cocoa powder
    3 tbsp amaretto liqueur
    5 eggs

    1. Take the mascarpone out of the fridge one hour beforehand.
    2. Separate the eggs.
    3. Beat the sugar and egg yolks in the main bowl with the whisk until pale and fluffy.
    Add the amaretto and mascarpone. Beat for 2 minutes. Set aside in a mixing bowl.
    4. Wash and dry the bowl and whisk thoroughly.
    5. Put the egg whites in the bowl with the whisk and beat for 5 minutes, remembering
    to remove the pusher.
    6. Gently fold the egg whites into the mascarpone mixture with the spatula.
    7. Briefly dip half the sponge fingers in the coffee. Arrange them in a glass dish, then
    cover with half the mixture. Sieve some cocoa powder on top. Repeat these steps with
    the remaining sponge fingers and mascarpone mixture, finishing up with a dusting of
    cocoa powder.
    8. Refrigerate for at least 6 hrs.

    Chef’s tips: if you do not have any cocoa powder, grate some chocolate with your
    parmesan grater.

    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.
    98

    DESSERTS

    DESSERTS

    99



  • Page 61

    Preparation: 10 min Resting: 20 min Baking: 8-10 min

    250g plain flour
    600ml milk
    3 eggs
    1 tbsp vegetable oil
    1 pinch salt

    40 cookies

    Preparation: 10 min Resting: 1 hr Cooking: 5 min
    Equipment: pancake and waffle makers
    Pancake batter
    Waffle batter
    12 waffles

    Chocolate cookies

    10-12 pancakes

    Children’s teatime treats

    250g plain flour
    400ml milk
    75g caster sugar
    75g butter
    1 level tbsp baking powder
    3 eggs
    2 pinches salt

    To make the pancakes

    m

    1. Put the flour, eggs, oil and salt in the main bowl with the metal blade and the Blender 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.

    250g plain flour
    125g softened butter*
    60g Demerara sugar
    60g caster sugar

    100g chocolate chips
    2 eggs
    1 level tbsp baking powder
    ½ level tsp salt

    1. Preheat your oven to 220 °C (gas mark 7).
    2. Put the Demerara sugar, salt, caster sugar, diced butter and eggs in the bowl with the
    dough blade. Run for 30 seconds.
    3. Add the flour, baking powder and chocolate chips and process for a further 20
    seconds.
    4. Using a tablespoon, place small heaps of this mixture on a baking tin lined with
    baking parchment. Leave plenty of space between each one, as they will spread
    during cooking.
    5. Bake for 8-10 minutes.
    6. Allow to cool before eating.
    Chef’s tip: these cookies are even tastier if you add a few salted peanuts

    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 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.

    m

    Chef’s tip: delicious with whipped
    cream (recipe p. 109).
    For lighter pancakes, you can replace
    100ml of milk with beer.

    100

    DESSERTS

    DESSERTS

    101



  • Page 62

    Short bread

    Victoria sponge cake
    Cooking: 30-35 min

    225g plain flour
    125g caster sugar
    50g cornflour
    175g soft butter
    Drops of Vanilla essence (to taste)

    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.

    Preparation: 10 min

    Serves 4

    Serves 4-6

    Preparation: 5 min

    Baking: 30 min

    Equipment: cake tin

    125g butter or margarine softened
    125g caster sugar
    125g self-raising flour
    1 tsp baking powder
    4 tbsp strawberry jam
    2 large eggs
    Icing sugar to dust

    1. Fit the main blade and place the butter, sugar, flour and baking powder in the main
    bowl. Break in the eggs and process for 10-15 seconds, or until the cake is mixed. You
    may find it helps if you stop once to scrape down the sides of the main bowl.
    2. Turn into two bottom lined and greased 18cm sandwich tins. Spread evenly and
    bake in a moderate oven 175°C (gas mark 4) for 20-25 minutes or until risen, golden
    brown and firm to the touch. Cool on a wire rack.
    3. Sandwich the cold cakes together with the jam and sift a little icing sugar over the top.

    Chef’s tips: For a special occasion fill the cake with whipped cream and strawberries.

    102

    DESSERTS

    DESSERTS
    DE
    D
    E
    ES
    SSERTS
    SS

    103
    1
    10
    03



  • Page 63

    Instant mango ice cream
    Serves 4

    Preparation: 5 min
    300 g frozen mangoes
    125 g creamy yoghurt
    1 slice gingerbread

    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.

    Pear and chocolate muffins
    10-12 muffins

    Preparation: 10 min

    Baking: 20-25 min

    100 g chocolate chips
    4 pear halves in syrup
    3 eggs
    1 level tbsp baking powder

    Equipment: muffin tins

    1 pot yoghurt (125g)
    1 pot vegetable oil
    3 pots plain flour
    2 pots caster sugar

    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.

    104

    DESSERTS



  • Page 64

    Lemon meringue pie

    Serves 6-8

    Preparation: 1 hr Resting: 1hr Baking: 40 min
    Equipment: Ø 28-30 cm tin, piping bag* (optional), thermometer
    Rich shortcrust pastry

    Lemon filling

    Italian meringue

    250g plain flour
    140g butter
    100g caster sugar
    45ml chilled water
    1 egg yolk

    150g caster sugar
    30g butter
    3 untreated lemons
    3 eggs

    180g caster sugar
    3 egg whites
    3 tbsp water

    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.

    106

    DESSERTS



  • Page 65

    Pavlova

    Preparation: 15 min Baking: 30 min Equipment: cake tin

    Preparation: 20 min Baking: 2½ hr Equipment: piping bag* (optional)

    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

    Serves 6-8

    1 cake

    Walnut cake

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

    Melon and pineapple fan

    Serves 4

    Preparation: 15 min
    300g strawberries
    1 Victoria pineapple
    1 firm-fleshed melon
    3 tbsp icing sugar
    ½ lemon
    Mint leaves

    DESSERTS

    Whipped cream

    125 g caster sugar
    125 g icing sugar
    100 g strawberries
    100 g raspberries
    5 egg whites
    Mint leaves

    300 ml whipping cream
    1 level tbsp vanilla-flavoured sugar

    To make the French meringue
    1. Separate the eggs.
    2. Beat the egg whites for 5 minutes in the main bowl fitted with the whisk, remembering
    to remove the pusher first.
    3. When the egg whites are stiff, gradually add the two sugars via the feed tube or
    opening. Continue whisking for 1 minute. The whites should be firm.
    4. Line a baking tray with baking parchment and pipe* or spoon small circles of meringue
    (about 8 cm across) onto it.
    5. Bake in a very cool oven (60 °C) for 2½ hours.

    E4

    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 freshlysqueezed 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.
    108

    French meringue

    To make the whipped cream
    1. Chill the bowl and ingredients in the fridge for 1 hour beforehand.
    2. Pour the cream into the bowl equipped with the whisk.
    3. Switch your food processor on, remembering to remove the pusher.
    4. Whisk for 8-10 minutes, keeping a careful eye on the cream to make sure it does not
    turn into butter. When the cream starts to thicken, add the vanilla sugar.
    5. Just before serving, coat the meringues in whipped cream. Add the fruit and mint
    leaves.

    Chef’s tips: You can use other sorts of fruit (peaches, apples, grapes, etc.). A raspberry
    coulis (recipe p. 116) makes an especially delicious addition.



  • Page 66

    Caramelised apple tart

    To make the filling
    E4

    Serves 6-8

    Preparation: 10 min Resting: 1hr Cooking: 50 min Equipment: Ø 28-30 cm tart tin
    Shortcrust pastry

    Filling

    250g plain flour
    125g butter
    80ml cold water
    1 pinch salt

    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

    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.

    A

    110

    B

    C

    D

    1. Meanwhile, wash the apples and slice them in the midi bowl fitted with the 4-mm
    slicing disc. If necessary, empty the bowl midway through the process. Squeeze the
    juice of half a lemon over the sliced apples.
    2. Cook the apple slices in the butter and sprinkle with a little sugar. Cook over a
    moderate heat for 5-7 minutes, stirring gently from time to time. Remove from the heat
    and allow to cool.
    3. Put the eggs, sugar, cream, calvados, vanilla extract and cinnamon in the bowl with
    the metal blade. Blend until the mixture is smooth and creamy.
    4. Arrange the apple slices in the pastry case. Pour the egg mixture on top.
    5. Bake for 30 minutes at 180 °C (gas mark 4). Allow to cool.

    Chef’s tip: this tart is irresistible served with crème fraîche or a scoop of vanilla ice cream.



  • Page 67

    Chocolate tart

    Serves 6-8

    Preparation: 30 min Resting: 1hr Baking: 40 min Equipment: Ø 28-30 cm tin
    Rich shortcrust pastry

    Ganache

    250 g plain flour
    140 g butter
    100 g caster sugar
    45 ml cold water
    1 egg yolk

    300 ml liquid crème fraîche
    200 g dark chocolate
    2 eggs

    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.

    A

    112

    B

    C

    D



  • Page 68

    Brownie cake

    Serves 6

    Preparation: 10 min Baking: 20 min Equipment: square 24 cm tin
    200 g dark chocolate
    100 g pecan nuts
    140 g butter
    150 g caster sugar
    80 g plain flour
    3 eggs

    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.

    114

    DESSERTS



  • Page 69

    Apple and kiwi crumble

    Preparation: 15 min Resting: 2 hr Equipment: tart tin with removable base

    Preparation: 20 min Baking: 30 min

    200 g speculoos biscuits
    500 g mascarpone
    100 ml single cream
    50 g melted butter
    50 g icing sugar
    3 limes (untreated)

    Raspberry coulis
    500 g raspberries
    150 g caster sugar
    Few drops lemon juice

    1. 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.

    m

    The coulis will be even better if you use the Smoothie ix accessory.

    Serves 4-6

    Serves 4-6

    Cheesecake with raspberry coulis

    E2

    100 g plain flour
    100 g butter
    80 g caster sugar
    4 apples
    3 kiwi fruit
    1 level tbsp vanilla sugar
    1 tsp ground cinnamon

    1. Preheat your oven to 180 °C (gas mark 4).
    2. Wash and peel the apples and kiwi fruit. Slice all the apples and half the kiwi fruit
    in the Midi bowl fitted with the 2-mm slicing disc. Arrange the fruit slices in a buttered
    dish.
    3. Blend the remaining kiwi fruit in the mini bowl.
    4. Cover the sliced fruit with the kiwi coulis.
    5. Put the butter, sugar, vanilla sugar, cinnamon and flour in the main bowl with the
    metal blade. Pulse 3-4 times.
    6. Cover the fruit with an even layer of crumble.
    7. Bake for 30 minutes.
    8. Serve hot.

    Chef’s tips: for an even more luscious recipe, add chocolate chips to the crumble.
    Delicious with liquid crème fraîche or vanilla ice cream.



  • Page 70

    French fruit jelly
    Serves 30

    Preparation: 10 min Drying: 2-3 days Cooking: 1½ hr
    550 g stoned prunes
    275 g caster sugar
    Granulated sugar to coat

    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

    Cocktails

    times will remain unchanged.

    118

    DESSERTS



  • Page 71

    Watermelon and honey juice
    Serves 4

    Preparation: 10 min
    350 g watermelon
    250 ml apple juice
    2 bananas
    2 tbsp honey

    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 ix for 1 minute.
    3. Drink chilled.

    m

    Frozen lime
    Serves 4

    Preparation: 5 min
    30 ml mint syrup
    4 oranges
    2 scoops lime sorbet

    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 ix. Add the syrup and
    sorbet.
    3. Blend for 15 seconds.
    4. Serve immediately.

    m

    Banana and soya milkshake
    Serves 4

    Preparation: 5 min
    400 ml soya milk
    2 bananas
    5 ice cubes

    3 tbsp ground almonds
    3 tbsp maple syrup
    2 tsp ground cinnamon

    1. Peel the bananas, cut into pieces and put in the main bowl with the metal blade and
    the Blender ix. Add the soya milk, ground almonds, maple syrup, cinnamon and ice
    cubes.
    2. Blend for 2 minutes.
    3. Serve immediately.

    m

    120

    COCKTAILS



  • Page 72

    Mango lassi

    Preparation: 5 min

    Preparation: 5 min

    150 g fresh strawberries
    300 ml milk
    1 tbsp caster sugar
    2 scoops vanilla ice cream
    1 dash lemon juice

    Serves 2

    Serves 4

    Strawberry milkshake

    150 ml water
    1 mango
    1 pot creamy yoghurt
    1 tsp honey
    1 tbsp lemon juice

    1. Peel the mango and cut the flesh into large pieces.
    2. Put all the ingredients in the main bowl with the metal blade and the Blender ix.
    3. Blend for 30 seconds.
    4. Drink immediately.

    1. Wash, dry and hull the strawberries.
    2. Put the strawberries in the main bowl with the metal blade and the Blender ix. Pulse
    3-4 times.
    3. Add the sugar, ice cream, milk and lemon juice.
    4. Blend for 2 minutes or until the mixture is frothy.
    5. Serve immediately.

    Chef’s tip: chop a few mint leaves in the mini bowl and sprinkle on top of the lassi for
    extra flavour.

    Chef’s tips: when they are not in season, replace the strawberries (and the vanilla
    ice cream) with 4 scoops of strawberry ice cream. The sky’s the limit when it comes to
    milkshakes, with endless possible combinations of seasonal fruit and ice cream flavours.

    Strawberry, raspberry and melon cocktail

    m

    m

    Serves 2

    Preparation: 10 min

    Coffee milkshake

    Serves 4

    Preparation: 5 min
    300 ml milk
    3 tsp instant coffee powder
    3 tsp caster sugar
    2 tsp cocoa powder
    5 ice cubes

    100 g strawberries
    100 g raspberries
    ½ melon

    1. Wash the raspberries and strawberries.
    2. Halve the melon, discard the pips and scoop out the flesh.
    3. Put all the fruit in the main bowl with the metal blade and the Blender
    for 20 seconds.
    4. Drink immediately.

    mix and blend

    Chef’s tip: for extra zing, sprinkle with chopped mint.

    1. Put the milk, coffee powder, sugar, cocoa powder and ice cubes in the main bowl with
    the metal blade and the Blender ix.
    2. Blend for 2 minutes.
    3. Divide between the glasses and sprinkle with cocoa powder.
    4. Drink immediately.

    m

    122

    COCKTAILS

    COCKTAILS

    123



  • Page 73

    B
    Bain marie
    This gentle cooking technique can be
    used either on the hob (e.g. for making
    sauces or melting butter or chocolate) or
    in the oven (e.g. for baking puddings or
    custard). It involves placing a heatproof
    container with the food you want to cook
    inside a larger one partly filled with
    water kept at simmering point.
    Blind baking
    A pastry case is baked before adding a
    moist filling in order to prevent the base
    from becoming soggy.
    C
    Caul fat
    A lacy, fatty membrane that surrounds
    the intestines of pigs, cows and sheep.
    Available from traditional butchers, it is
    wrapped around faggots, patés, crépinettes
    and even some meat roasts before cooking
    to keep them moist and basted.
    J
    Juliennes
    Fruit or vegetables cut into thin sticks.
    A julienne disc is available for your
    Magimix food processor.

    Glossary

    K
    Knocking back
    In breadmaking, punching all the gas
    and air pockets out of risen dough to give
    it a more even texture.

    124

    P
    Piping bag
    A triangular or cone-shaped cloth,
    plastic or paper bag that can be fitted
    with a variety of nozzles. It is used for
    decorating cakes, filling pastries, forming
    meringues or sponge fingers, shaping
    duchess potatoes, etc.
    Proving
    In breadmaking, the dough is left to rise
    twice. The second time gives the yeast a
    chance to “prove” that it is still alive and
    improves the texture of the bread.

    R
    Reduction
    A liquid (e.g. syrup, stock or sauce) is
    simmered over a moderate heat, causing
    some of the water to evaporate, in order to
    thicken it and/or concentrate the flavour.
    Rice flour
    Widely available in supermarkets, this
    gluten-free flour is useful for thickening
    stews and sauces.
    Roux
    Used to thicken soups, sauces and gravies,
    a roux is a mixture of equal parts of flour
    and fat (often butter) cooked over a low
    heat.
    S
    Sandwich tin
    Not for holding your packed lunch, but
    a round, straight-sided cake tin, ideal for
    making Victoria sponges.
    Y
    Yeast
    In this recipe book, we recommend
    using fresh yeast, which can be found in
    supermarket bakeries. Fresh yeast will only
    keep for a few days in the fridge, but you
    can freeze it in small batches. Dried yeast
    is widely available and keeps for up to six
    months. If you are using dried yeast, halve
    the quantities shown for fresh yeast.



  • Page 74

    BASIC RECIPES
    Egg whites .............................................................70
    Whipped cream ...................................................109
    Fruits coulis ..........................................................116
    Icing....................................................................102
    French meringue ..................................................109
    Italian meringue ...................................................106
    Breas buns .............................................................92
    Blini batter .............................................................74
    Choux pastry .........................................................36
    Pancake batter .....................................................100
    Fougasse dough .....................................................46
    Waffle batter .......................................................100
    Bread dough..........................................................38
    Pizza dough ..........................................................48
    Shortcrust pastry ..................................................110
    Puff pastry .............................................................50
    Rich shortcrust pastry............................................112
    Brioche dough .......................................................54
    Cake mixture .........................................................35
    Meat stuffing ..........................................................94
    Homemade breadcrumbs ........................................83

    Mayonnaise ...........................................................28
    Pesto .....................................................................29
    Aïoli sauce ............................................................29
    Béarnaise sauce .....................................................30
    Cocktail sauce........................................................30
    Mint sauce .............................................................31
    Tartar sauce ...........................................................31
    Dijon dip ...............................................................33
    Guacamole ............................................................33
    Tuna dip ................................................................34
    Tapenade ..............................................................34
    Ham and olive cake ...............................................35
    Cheese puffs ..........................................................36

    Recipe Index

    SAUCES & APPETISERS

    125



  • Page 75

    BREAD & BAKING
    Country loaf ..........................................................38
    Baguettes ...............................................................40
    Olive and chorizo buns ..........................................42
    Sandwich loaf ........................................................44
    Fougasse ...............................................................46
    Veggie pizza .........................................................48
    Leek quiche............................................................50
    Plaited brioche .......................................................52
    Traditional brioche .................................................54
    Scones ..................................................................56

    SOUPS
    Country soup .........................................................58
    Pumpkin soup ........................................................59
    Cream of courgette.................................................60
    Cream of cauliflower with diced bacon ....................60
    Gazpacho .............................................................61
    Chilled carrot soup .................................................62
    Chilled pepper and mascarpone soup......................64

    STARTERS
    Spring vegetable clafoutis .......................................66
    Coleslaw ...............................................................67
    Crunchy veg and pasta salad ..................................68
    Tomato and mozzarella bruschette ...........................69
    Parmesan soufflé ....................................................70
    Country pâté..........................................................72
    Salmon rillettes .......................................................73
    Salmon blinis .........................................................74

    Recipe index

    VEGETABLES

    126

    Provençal vegetable tian .........................................76
    Sweetcorn pancakes ...............................................76
    Potato rösti ............................................................77
    Celeriac purée .......................................................78
    Vegetable crisps .....................................................78
    Ratatouille .............................................................79
    Potato gratin ..........................................................80



  • Page 76

    FISH
    Hake and vegetable julienne* parcels ......................82
    Crab cakes ............................................................83
    Oriental fishcakes...................................................84
    Salmon tartare .......................................................86
    Fish pie .................................................................87
    Smoked salmon soufflé ...........................................88

    MEAT
    Cottage pie ............................................................90
    Curried lamb filo parcels.........................................91
    Hamburgers...........................................................92
    Stuffed tomatoes ....................................................94
    Kefta kebabs ..........................................................95
    Steak tartare ..........................................................96
    Chocolate mousse ..................................................98
    Peach clafoutis .......................................................98
    Tiramisu ................................................................99
    Children’s teatime treats ........................................100
    Chocolate cookies ................................................101
    Yoghurt pot cake ..................................................102
    Victoria sponge cake ............................................103
    Instant mango ice cream .......................................104
    Pear and chocolate muffins ...................................104
    Lemon meringue pie .............................................106
    Walnut cake ........................................................108
    Melon and pineapple fan......................................108
    Pavlova ...............................................................109
    Caramelised apple tart .........................................110
    Chocolate tart ......................................................112
    Brownie cake .......................................................114
    Cheesecake with raspberry coulis ..........................116
    Apple and kiwi crumble ........................................117
    Prune fruit pastes ..................................................118

    COCKTAILS
    Watermelon and honey juice ................................120
    Frozen lime..........................................................120
    Banana and soya milkshake..................................120
    Strawberry milkshake ...........................................122
    Coffee milkshake ..................................................122
    Mango lassi .........................................................123
    Strawberry, raspberry and melon cocktail ..............123

    Recipe index

    DESSERTS

    127



  • Page 77

    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. : 460 007 - 07/13

    This symbol indicates that this product should not be treated as regular household waste. It should be taken to a
    collection point for the recycling of electrical and electronic equipment. For more details about collection points,
    please contact your local council or your household waste disposal service.



  • Page 78



  • Page 79

    www.magimix.com






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