Magimix 3200 XL User Manual

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Ma Cuisine

Instructions for use

Description ................................................6

Maximum processing capacities ..................7

Accessories .........................................8 - 20

Useful hints and tips .................................21

Golden rules ............................................24

Recipes

How to read the recipes ........................... 26

Basic recipes ......................................... 125

Sauces & Appetisers ................................. 27

Bread & Baking ........................................37

Soups ......................................................57

Starters ....................................................65

Vegetables ............................................... 75

Fish ......................................................... 81

Meat ....................................................... 89

Desserts ................................................... 97

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

Glossary ...............................................124

Recipe index ..........................................125

Contents

IMPORTANT SAFEGUARDS 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.

• 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.

Drawing on its wealth of experience,

Magimix has been designing and building

sturdy, efﬁcient and easy-to-use kitchen appliances

in the heart of Burgundy for more than 40 years.

The inventor of the food processor, Magimix now proudly

presents the very latest generation.

We are delighted that you have chosen our Magimix

food processor to assist you in your everyday tasks

within your kitchen.

We very much hope that your appliance

will give you every satisfaction.

It will take all the drudgery out of cooking and put

the “haute” into your cuisine.

You will soon wonder how you ever managed without

your Magimix food processor, as it tirelessly chops,

blends, kneads, mixes, emulsiﬁes, whisks,

grates and slices.

Multifunction

Food Processor

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.

DESCRIPTION

CONTROL PANEL

Metal blade

Blender

Grating disc

Slicing disc

Disc support

ix*

Graduated pusher

Feed

tube

Double pusher

Mini bowl

Midi bowl*

Graduated pusher

Lid Standard lidXL

STOP

STOP : press this button to switch the machine off.

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.

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). Y

ou will achieve a smoother consistency.

1 pulse = keep the PULSE button pressed down for 1-2 seconds and release.

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.

AUTO

PULSE

Whisk

Main bowl

Dough blade

Spatula

Motor shaft

(1)

Motor unitStorage box

* depending on the model

(1) For greater stability, thread the power cord through the notches on the

underside of the motor unit.

MAXIMUM PROCESSING CAPACITIES

C 3200 CS 4200 CS 5200

Brioche Bread dough 0.6 kg 1 kg 1.2 kg Shortcrust pastry 1 kg 1.2 kg 1.5 kg Soup 1 l 1.3 l 1.8 l Minced meat 0.75 kg 1 kg 1.4 kg Carrots 0.8 kg 1 kg 1.4 kg Egg whites (beaten) 2 - 5 3 - 6 3 - 8

Total weight, amounts calculated for the main bowl.

0.5 kg 0.8 kg 1 kg

FITTING THE CLEAR BOWLS

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

REMOVING THE CLEAR BOWLS

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

Slide the mini bowl onto the motor shaft.

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

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

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

WARNING

• Triple protection: your appliance will only work if both the bowl and lid are correctly locked into place, and if the bottom of the double pusher is level with the MAX level indicator (p. 15).

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

Unlock the lid by turning clockwise and lift it off.

Lift the mini bowl out.

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

Remove the blade from the mini bowl.

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

WARNING

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

• 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.

STANDARD ACCESSORIES

used

METAL BLADE AND BLENDERMIX

METAL BLADE

MINI BOWL: equipped with a metal

blade for blending, chopping, mixing and emulsifying small amounts.

METAL BLADE: used in the main bowl for

BLAD

in the main

mincing, blending, emulsifying, chopping.

Blender

smoother, creamier ﬁnish when blending soups and other liquids.

ix* : designed to ensure a

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).

Place the metal blade on the motor shaft. It needs to be at the bottom of the bowl.

BLENDERMIX (depending on the model)

BLENDS soups, milkshakes, cake mixtures,

pancake batter, etc. Process in continuous mode for 1-4

minutes.

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

2 3

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

1 2

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.

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

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

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.

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DOUGH BLADE

WHISK

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.

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.

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

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

2 3

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

WHISKS egg whites

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

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.

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.

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

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.

Never exceed the quantities recommended on p. 7. Check out our useful hints and tips on p. 23. Use the spatula to scrape any remaining ﬂour off the bowl walls.

2 3

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.

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GRATER / SLICING DISCS

We recommend you use the discs in the midi bowl. A) XL MODELS

GRATER / SLICING DISCS

MAX

1 2

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

4 5

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

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

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

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

WARNING

• 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).

1 2

The 2-in-1 feed tube comprises:

1) a large feed tube for round or bulky fruit and vegetables.

2) a small feed tube for small or long fruit and vegetables.

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

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

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.

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

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

* 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.

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.

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ADDITIONAL ACCESSORIES

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

USING THE CITRUS PRESS

CITRUS PRESS:

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.

with a lever arm and 2

JUICER AND SMOOTHIE

ideal for making juices, cocktails, smoothies, nectars and coulis.

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

IX :

1 32

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

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.

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

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

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

OPTIONAL DISCS

6-mm grater

6-mm

slicer

Parmesan Wide

julienne

CREATIVE DISC KIT: 3 novel discs for 3

creative cuts: ﬂuted, julienne and extrawide julienne.

Fluted Julienne•••••• Extra-wide

julienne

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.

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.

1716

CLEANING

THE BENEFITS OF VITAMINS AND MINERALS

Always unplug your appliance before you clean it.

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

MOTOR UNIT: wipe with a soft, damp

cloth.

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.

2 3

ACCESSORIES: use a bottle brush to

clean inside the accessories. DOUGH BLADE: remove the detachable cap* for a more thorough clean.

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

• Dishwasher: select the minimum temperature (< 40 °C) and avoid the dr

ying cycle (generally > 60 °C).

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

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

Vitamins

Fruit

B1 C A D

Apple • • • Apricot • • • • Blackberry • • • •

Blackcurrant • • • Cherry • • • •

Grape • • • Grapefruit • • • •

Kiwi fruit • • • • Lemon • • • •

Melon • • • Orange • • • •

Peach • • • Pear • • •

Pineapple • • • • Plum • • • Raspberry • • •

Redcurrant • • • Strawberry • • •

Mineral salts

Which are the best sources ?*

Calcium

Iron

Iodine

Magnesium

Phosphorus

Potassium

Sodium

parsley, watercress, spinach, fennel, broccoli, blackcurrants, green cabbage, etc.

ginger, parsley, watercress, spinach, fennel, blackberries, etc.

pineapple, leek, sorrel, garlic, melon, peach, asparagus, spinach, tomato, etc.

ginger, sorrel, spinach, fennel, parsley, etc.

garlic, ginger, coconut, cherries, etc.

ginger, parsley, spinach, garlic, fennel, etc.

celeriac, fennel, spinach, beetroot, turnip, parsley, etc.

Vegetables

B1/B6 A E K

Asparagus • • Cabbage • • • • Carrot • • •

Celeriac • Celery • • • •

Chicory • Courgette • • •

Cucumber • • •

Fennel • • Lettuce • •

Onion • Parsley • • •

Spinach • • • • Sweet pepper • • •

Tomato • • Turnip •

Watercress • • •

Warning: always handle the blades and discs with caution, as they are extremely sharp.

Never immerse the motor unit in water.

* 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.

Hints &

Tips

Golden

rules

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 star and check that you have not exceeded the maximum capacities shown on p. 7.

XL LID

• 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!

ts to vibrate, carefully wash and dry the feet,

2120

USEFUL HINTS & TIPS

MIDI BOWL AND DISCS

• The midi bowl is ideal for grating and slicing fruit, vegetables and cheese. Cabbage: roll the leaves one inside the other after discarding the tough core and slice.

• Some foodstuffs, such as carrots, tend to stain plastic. Rubbing the part with a piece of kitchen paper and a little vegetable oil will remove most of the staining.

MAIN BOWL

• Liquid ingredients: never ﬁll the bowl more than a third full.

• Solid ingredients: never ﬁll the bowl more than two-thirds full.

METAL BLADE

• When processing large amounts of meat or vegetables, cut the food into 2-cm pieces.

• If your are chopping 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

The Blender

ix attachment gives a smooth volute ﬁnish.

ix. Your processor is now ready to run.

DOUGH BLADE

• Soft dough (brioche, choux pastry, etc.): Magimix food processors

work on the rapid kneading principle. Doughs are kneaded for just 30 seconds to 1 minute, the precise time depending on the amount and type of dough. Follow the instructions carefully for each 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

• 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

) 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.

2322

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.

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.

2524

HOW TO READ THE RECIPES

Level of difﬁculty: very easy -

Measurements: tsp = teaspoon tbsp = tablespoon 1 bowl = 250-350 g

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

Metal blade

Blendermix

Dough blade

Whisk

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.

easy -

more sophisticated

2-mm grater

4-mm grater

2-mm slicer

4-mm slicer

Midi bowl

Serves

Compact 3200

Cuisine Système 4200

Cuisine Système 5200

• 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.

2-4 4-6 6-8 8 +

••

•••

••••

Sauces & Appetisers

Mayonnaise

a lighg

Preparation: 5 min

Aïoli sauce

Preparation: 10 min

300ml groundnut oil 1 tbsp strong mustard 2 tbsp white wine vinegar (optional)

1 bowl

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 lighter mayonnaise, use whole eggs.

ter ma

nnaise, use whole

Ingredients for 1 bowl of mayonnaise 3 garlic cloves

1 bowl

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

Preparation: 10 min

50g pine nuts 50g freshly grated parmesan cheese

1 bowl

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.

Béarnaise sauce Mint sauce

Preparation: 10 min Cooking: 10 min Preparation: 5 min

100g butter 50ml cider vinegar 2 egg yolks 2 shallots

1 bowl1 bowl

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.

Cocktail sauce

Preparation: 10 min

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.

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.

Tartar sauce

Preparation: 5 min

Ingredients for 1 bowl of mayonnaise 4 gherkins 1 spring onion 2 tbsp capers

1 bowl 1 bowl

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

Tuna dip

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

1 bowl1 bowl

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

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 33SAUCES ET APPETIZERS

Dijon dip

Preparation: 5 min

Ham and olive cake

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

2 slices cooked ham 2 tbsp thick crème frâiche

1 bowl1 bowl

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

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

Cake mixture

150g plain ﬂour 100g gruyère cheese 125ml hot milk

1 cake

100ml olive oil 3 eggs 1 tbsp baking powder

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.

Flavouring

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

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

3. Blend for about 1 minute to achieve a smooth purée. Season according to taste.

and a dash of olive oil.

Chef’s tip: as a ﬁnishing touch, add some ﬁnely diced tomato.

SAUCES & APPETIZERS

3534

Cheese puffs

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

Choux pastry

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

30 cheese puffs

1. Grate the cheese in the midi bowl using the 2-mm grater disc. Set aside.

Flavouring

100g comté cheese

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.

Bread & Baking

Country loaf

Preparation: 10 min Resting: 3hr Baking: 25 min

Dough

250g strong white bread ﬂour 160ml hand-hot water 12g fresh yeast*

1 small loaf

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

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

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 B C

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

2 baguettes

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

Transfer the dough to a ﬂoured worktop.

06. Cut the dough into two equal parts

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

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.

. Roll each one into a thin baguette shape

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 B C D

Olive and chorizo buns

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

Dough

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

6 buns

4g salt

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

08. Turn the dough out onto a ﬂoured worktop and divide into 6 equal pieces (approx.

80 g each) with a sharp knife

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

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.

Shape into small buns

Flavouring

40g pitted olives 80g chorizo sausage

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 B C D

Sandwich 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

1 loaf

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

cover with a large bowl or cling ﬁlm

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.

, transfer to a buttered loaf tin

and

A B C

Fougasse

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

Dough

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

1 fougasse

5g salt

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 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

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.

with ﬂoured hands and cover with cling ﬁlm or

Flavouring

100g pitted olives 10ml olive oil Thyme

Chef’s tip: you can replace the olives with cherry tomatoes, cheese, etc.

A B C

Veggie pizza

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

Dough

200g strong white bread ﬂour 100ml hand-hot water 35ml olive oil 4g salt 6g fresh yeast*

1 large pizza

1 tsp dried oregano (optional)

Topping

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

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

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.

A B C

Leek quiche

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

Puff pastry

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

1 quiche

Filling

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

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 fold the arms of the cross in towards the centre C.

06. Roll the pastry out to form a long rectangle

07. Turn the pastry 90° and roll the pastry out to form a long rectangle

thirds like a wallet

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.

and

. Fold it in thirds like a wallet

. Fold it in

To make the ﬁlling

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.

Plaited brioche

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 brioche loaf

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

parts into thin sausage shapes of equal size on a ﬂoured worktop B. and plait them together

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.

. Carefully transfer to a buttered and ﬂoured loaf tin

. shape these

A B C D

Traditional brioche

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

1 brioche loaf

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

it until it becomes detached. Run a ﬂoured ﬁnger between the ball and the rest of the dough

07. Brush the brioche with beaten egg

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.

. Prove for 1 hour in an extremely low oven.

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

. and twist

Chef’s tip: you can add chocolate chips, pink pralines (sugar-coated almonds), etc. to

your brioche.

A B C

Scones

Preparation: 5 min

250g plain ﬂour 160ml milk 25g caster sugar 50g butter

Serves 4

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.

BREAD & BAKING

Soups

Pumpkin soupCountry soup

SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 15 min 15 min 20 min 20 min COOKING 20 min 20 min 25 min 25 min

Leek Carrots Potatoes Onion Crushed garlic clove Butter Water

½ 1 small 1 1

1122

1112 ¼¼½½ ½½ 1 1

10g 15g 20g 25g

500ml 700ml 850ml 1 l

Salt & pepper

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.

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

SERVES 2 4-6 6-8 8 +

FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20 min 30 min 30 min COOKING 15 min 15 min 20 min 20 min

Pumpkin

Onion

Fresh ginger (cm)

Curry powder

Butter

Water

350g 650g 800g 1kg

½½ 1 1

1123

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 Blendermix.

Blend continuously for 1-2 minutes.

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

SOUPS SOUPS

Cream of courgette Gazpacho

SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20 min 30 min 30 min COOKING 15 min 15 min 20 min 20 min

Courgettes Chicken stock cubes Water Fresh tarragon leaves Liquid crème fraîche Salt & pepper

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

Blendermix 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.

2456

½11 ½2

400ml 600ml 800ml 1l

1223

60ml 100ml 150ml 180ml

SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 15 min 15 min 20 min 20 min RESTING 3 hr 3 hr 3 hr 3 hr

Ripe tomatoes Cucumber Red pepper Garlic clove Olive oil Lemon Salt & pepper

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 Blendermix 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.

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

Cream of cauliﬂower with diced bacon

gazpacho for two, use the mini bowl.

250g 500g 750g 1kg

/ 8

/ 4

1 tbsp 2 tbsp 3 tbsp 4 tbsp

/ 2

/ 4

/ 2

/ 3

/ 4

/ 2

SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 15 min 15 min 20 min 20 min COOKING 20 min 20 min 30 min 30 min

Cauliﬂower head Crème fraîche Ground nutmeg Diced bacon

½11 ½2

100ml 200ml 300ml 400ml

½ tsp ½ tsp 1 tsp 1 tsp

50g 100g 150g 200g

Salt & pepper

1. Wash the cauliﬂower and separate into ﬂorets. Pour the water into a thick-bottomed

pan. Add the cauliﬂower, cover with a lid and cook for approx. 30 minutes.

2. Meanwhile, fry the bacon in a frying pan, then blend in the main bowl ﬁtted with

the metal blade and the Blender

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.

SOUPS

Chilled carrot soup

SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 30 min 30 min 40 min 40 min RESTING 3 hr 3 hr 3 hr 3 hr COOKING 20 min 20 min 25 min 25 min

Carrots Oranges (untreated) Onions Chicken stock cubes Water Acacia honey Ground cumin Olive oil Salt & pepper

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 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.

350g 700g 1kg 1.3kg

1234

½11 ½2

1234

400ml 650ml 800ml 1l

½ tbsp 1 tbsp 1½ tbsp 2 tbsp

½ tsp 1 tsp 1½ tsp 2 tsp

ix. Gradually add

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

62 63

SOUPS

Chilled pepper

and mascarpone soup

SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20 min 30 min 30 min RESTING 3 hr 3 hr 3 hr 3 hr COOKING 30 min 30 min 35 min 35 min

Red peppers (deseeded) Potatoes Garlic cloves Onions Bouquet garni Mascarpone Water Olive oil Pinches ground ginger Cayenne pepper, mild chilli

powder & salt

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 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.

2346 ½122 ½122 ½½ 1 1 ½111

50g 100g 150g 200g 400ml 600ml 800ml 1l 2 tbsp 3 tbsp 5 tbsp 6 tbsp

1234

ix. Gradually add the

SOUPS

Starters

Spring vegetable clafoutis Coleslaw

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

2 4-6 6-8 8 +

3200 3200 4200 5200

20 min 20 min 30 min 30 min 40 min 40 min 50 min 50 min

Small cassolettes

1234

160ml 320ml 500ml 650ml

/2 11½2 3

/2 35810 2346 1122 1234

/4 11½

/3 ½1

/2 11½

E4 R2

Tart tin Ø 26-30 cm

SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 10 min 10 min 10 min 10 min

Head white cabbage Onions Carrots Strong mustard Mayonnaise White wine vinegar Salt, pepper & sugar

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.

/4 2346

½ tsp 1 tsp 1½ tsp 2 tsp

2 tbsp 4 tbsp 6 tbsp 8 tbsp

½ tbsp 1 tbsp 2 tbsp 3 tbsp

/2 11½

/2 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).

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.

STARTERS STARTERS

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

Crunchy veg

and pasta salad

SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 15 min 15 min 20 min 20 min RESTING 1 hr 1 hr 1 hr 1 hr COOKING 10 min 10 min 10 min 10 min

Penne pasta Pink radishes Carrots Red peppers Red onions Lemons Sprigs basil Sprigs ﬂat-leaved parsley Olive oil Salt & pepper

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.

170g 325g 500g 700g

36812 ½112 ½112 ½112 ½112 ½112 ½112

1246

35ml 65ml 100ml 125ml

Tomato and mozzarella bruschette

SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 10 min 10 min 10 min 10 min GRILLING 5 min 5 min 5 min 5 min

Slices country loaf Tomatoes Tapenade Mozzarella slices (1 cm thick) Garlic cloves Fresh basil leaves

2468

½ 1 1½ 2

2 tbsp 4 tbsp 6 tbsp 8 tbsp

4 8 12 16

½½ 1 1

4 8 12 16

Salt & pepper

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 STARTERS

Parmesan soufﬂé

SERVES 2468 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20 min 30 min 30 min BAKING 15 min 15 min 15 min 15 min EQUIPMENT Straight-sided ramekins

Eggs Parmesan cheese Butter Plain ﬂour Water

2468

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.

STARTERS

Country pâté Salmon rillettes

SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 10 min 10 min 10 min 10 min BAKING 2 hr 2 hr 2½ hr 2½ hr EQUIPMENT: TERRINE

Pork Chicken livers Veal escalopes Eggs Cognac Pork caul* (optional)

250g 500g 750g 1kg 125g 250g 375g 500g

60g 125g 190g 250g

1123

1 tbsp 2 tbsp 3 tbsp 4 tbsp

1111

Fresh thyme and bay leaves Salt & pepper

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.

SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 15 min 15 min 15 min 15 min RESTING 2 hr 2 hr 2 hr 2 hr BAKING 5-10 min 5-10 min 5-10 min 5-10 min

Fresh salmon steaks Smoked salmon Thick crème fraîche Lemon Cucumber Chive leaves Sprigs dill

100g 200g 300g 400g

50g 100g 150g 200g 50g 100g 150g 200g

½½ 1 1 ½½ 1 1

35710 1223

Pine nuts (optional) Salt & pepper

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

Salmon blinis

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

Blini batter

250g plain ﬂour 250ml milk 25g thick crème fraîche 25g butter

14 blinis

7g fresh yeast* 3 eggs 1 pinch salt

Sauce

300g thick crème fraîche 200g St Moret® or Philadelphia® cream cheese 1 tsp salt 2 sprigs dill Juice of 1 lime Smoked salmon or salmon roe

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.

STARTERS

Vegetables

Provençal vegetable tian Potato rösti

SERVES FOOD PROCESSOR PREPARATION BAKING

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

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.

2 4-6 6-8 8 +

3200 3200 4200 5200 10 min 10 min 20 min 20 min 50 min 50 min 1h 1h

250g 350g 500g 650g

½123 ½112

1222

½112

40g 75g 100g 150g

3456

SERVES FOOD PROCESSOR PREPARATION BAKING

Potatoes Garlic cloves Butter Oil Parsley sprigs Salt & pepper

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.

Sweetcorn pancakes

2 4-6 6-8 8 +

3200 3200 4200 5200 20 min 20 min 25 min 30 min 30 min 30 min 30 min 30 min

600g 1kg 1.5kg 2kg

2345

25g 40g 60g 80g

2 tbsp 3 tbsp 5 tbsp 6 tbsp

46812

SERVES FOOD PROCESSOR PREPARATION BAKING EQUIPMENT

250g sweetcorn Eggs Plain ﬂour Milk

2 4-6 6-8 8 +

3200 3200 4200 5200 5 min 5 min 5 min 5 min 2 min 2 min 2 min 2 min

8-10 cm frying pan

½11 ½2

2356

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.

VEGETABLES VEGETABLES

Celeriac purée

Simmer over a low heat

without the lid for approx. 40 minutes, stirring frequently

withawoodede

spspoooon.

SERVES FOOD PROCESSOR PREPARATION BAKING

Celeriac Thick crème fraîche Olive oil

2 4-6 6-8 8 +

3200 3200 4200 5200 10 min 10 min 15 min 15 min 20 min 20 min 25 min 25 min

500g 1kg 1.5kg 2kg

65g 125g 190g 250g

1 tbsp 2 tbsp 3 tbsp 4 tbsp

Salt

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

2 4-6 6-8 8 +

3200 3200 4200 5200

15 min 15 min 20 min 25 min

5 min 5 min 5 min 5 min

2468 2234 2468

Ratatouille

SERVES FOOD PROCESSOR PREPARATION COOKING

Courgettes Tomatoes Onions Aubergines Peppers Garlic cloves

2 4-6 6-8 8 +

3200 3200 4200 5200 30 min 30 min 35 min 35 min 50 min 50 min 1hr 1hr

150g 250g 375g 500g 300g 500g 750g 1kg

1223

/2 122

/2 122 1234

Bay leaves, fresh thyme Olive oil, salt & pepper

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 spoon.

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.

VEGETABLES

Potato gratin

SERVES FOOD PROCESSOR PREPARATION BAKING

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

2 4-6 6-8 8 +

3200 3200 4200 5200

20 min 20 min 25 min 35 min

1hr 1hr 1hr10 min 1¼ hr

600g 1kg 1.5kg 2kg

80g 150g 180g 200g 50g 80g 120g 160g 20g 30g 45g 60g

200ml 500ml 750ml 1l

1111 1111

Salt & pepper

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.

Fish

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

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.

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

2468 1234 2356 2356 1234

60ml 100ml 150ml 200ml

1111 2468

Crab cakes

SERVES 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

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.

2 4-6 6-8 8 +

3200 4200 5200 5200 15 min 20 min 20 min 20 min 10 min 10 min 10 min 10 min

6 121824

160g 240g 320g 500g

30g 45g 60g 80g

2246 1223

1 tsp 2 tsp 2 tsp 3 tsp

1223

½112 1 tbsp 2 tbsp 2 tbsp 3 tbsp 1 tbsp 2 tbsp 2 tbsp 3 tbsp

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

FISH FISH

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

2 4-6 6-8 8 +

3200 3200 4200 5200 15 min 15 min 15 min 15 min 10 min 10 min 10 min 10 min

6 121824

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

1122

½ tsp 1 tsp 2 tsp 2 tsp

1234

½112

Salt & pepper

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.

FISH

SERVES FOOD PROCESSOR PREPARATION EQUIPMENT

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

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

1234

2 tbsp 4 tbsp 6 tbsp 8 tbsp

1122 1122

2 tbsp 4 tbsp 6 tbsp 8 tbsp

1233

Pepper

1. Peel the onions. Snip the chives. Set aside.

2. Put the onions in the main bowl with the metal blade and pulse 3 times.

3. Deseed the peppers, remove the white pith, and cut into pieces.

4. Add the peppers to the main bowl and pulse 4 times.

5. Chop the salmon into large pieces and add to the main bowl along with the capers

and chives. Pulse 4 times.

6. Open the lid and pour in the olive oil and freshly-squeezed lemon or lime juice.

Season with pepper. Pulse 1-2 times.

7. Lightly grease a mould, a ﬁll with the chopped salmon. Once set carefully remove

the mold.

8. Serve immediately with toast.

Fish pieSalmon tartare

SERVES FOOD PROCESSOR PREPARATION BAKING EQUIPMENT

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

2 4-6 6-8 8 +

3200 4200 5200 5200 30 min 30 min 30 min 30 min 25 min 25 min 25 min 25 min

Gratin dish

150g 300g 450g 600g 40ml 75ml 100ml 150ml

70g 100g 150g 200g

150g 300g 450g 600g

35810 1234 1122 1122 1122

1 tbsp 1 tbsp 2 tbsp 2 tbsp

1122

Olive oil

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.

FISH

Smoked salmon soufﬂé

SERVES FOOD PROCESSOR PREPARATION BAKING EQUIPMENT

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

2 4-6 6-8 8 +

3200 3200 4200 5200 20 min 20 min 25 min 25 min 10 min 10 min 15 min 20 min

Straight-sided ramekins

50g 100g 150g 200g 15g 25g 40g 50g

1234

2357 80ml 100ml 150ml 200ml 1 tsp 1 tsp 1 ½ tsp 2 tsp

1 tbsp 1 tbsp 1 ½ tbsp 2 tbsp

1112

1234

1 tbsp 1 tbsp 2 tbsp 3 tbsp

1122

Salt & pepper

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.

FISH

Meat

Cottage pie Curried lamb ﬁlo parcels

SERVES FOOD PROCESSOR PREPARATION COOKING

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

2 4-6 6-8 8 +

3200 3200 4200 5200 40 min 40 min 45 min 50 min 50 min 50 min 50 min 50 min

800g 1.5kg 2kg 2.5kg 280g 550g 725g 1kg

1234 1122 2234 1123

40g 70g 100g 140g

800ml 1,5l 2l 2,5l

30g 50g 70g 100g

SERVES FOOD PROCESSOR PREPARATION REPOS COOKING

Saddle of lamb

3200 3200 4200 5200

25 min 25 min 35 min 40 min

20 min 20 min 30 min 30 min

300g 600g 900g 1.2kg

Curry powder Bananas Eggs Garlic cloves Filo sheets Oil

1 tbsp 2 tbsp 3 tbsp 4 tbsp

Egg yolk Salt & pepper

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,

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

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.

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.

2 4-6 6-8 8 +

2 hr 2 hr 2 hr 2 hr

2 tsp 2 tsp 3 tsp 3 tsp

/4 11 1122 1 1 1½ 2 2468

1111

/2 2

MEAT MEAT

Hamburgers

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

Bread buns

300g strong white ﬂour 120ml hand-hot water 10g fresh yeast* 40g melted butter 25g sugar 3g salt

6 burgers

1 egg 1 egg beaten with 15ml milk

(for brushing)

Sesame seeds (optional)

Minced meat

400g lean beef ½ red onion 1 tbsp olive oil Salt & pepper

Garnish

2 tomatoes ½ red onion 1 ‘Little Gem’ lettuce 6 cheese slices Mayonnaise, tomato ketchup

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

topped buns so that they have a uniform appearance after baking B.

07. Take a shelf out of the oven and line it with baking parchment. Arrange the buns on

top, cover with a damp cloth and prove for 30 minutes.

08. Preheat your oven to 220 °C (gas mark 7).

09. Brush the buns with the egg-and-milk mixture C.

10. Scatter with sesame seeds D.

11. Bake in the oven for 10 minutes, or until golden.

12. Allow to cool before eating.

. Shape the dough into smooth-

To make the burgers and garnish

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.

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 CB

92 93

Stuffed tomatoes Kefta kebabs

SERVES FOOD PROCESSOR PREPARATION COOKING

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

2 4-6 6-8 8 +

3200 3200 4200 5200 30 min 30 min 40 min 50 min 30 min 30 min 35 min 40 min

4 8 12 16

225g 450g 675g 900g

60g 100g 130g 150g

2 tbsp 4 tbsp 4 tbsp 6 tbsp

1233 1122 35710

1 tsp 1 tsp 2 tsp 2 tsp

Salt & pepper

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

2 4-6 6-8 8 +

3200 3200 4200 5200 20 min 20 min 20 min 20 min 10 min 10 min 10 min 10 min

250g 500g 700g 1kg

½½ 1 1

1133

1133 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

Salt & pepper

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.

Steak tartare

SERVES FOOD PROCESSOR PREPARATION

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

2 4-6 6-8 8 +

3200 3200 4200 5200

40 min 40 min 45 min 50 min

500g 700g 1kg 1.4kg

1234 2244

3 tbsp 4 tbsp 6 tbsp 8 tbsp

111 ½2 111 ½2

Salt & pepper

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®.

Desserts

Chocolate mousse Tiramisu

Preparation: 20 min Cooking: 5 min Resting: 3 hr Preparation: 30 min Resting: 6 to 24hr

200g chocolate 50g caster sugar 5 eggs

Serves 4

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

Preparation: 15 min Cooking: 30 min Equipment: individual tins

250 ml lukewarm milk 50 g plain ﬂour 70 g caster sugar 35 g butter 2 eggs

Serves 4-6

3 peaches 1 pinch salt

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

Serves 6-8

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.

3 tbsp bitter cocoa powder 3 tbsp amaretto liqueur 5 eggs

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.

DESSERTS DESSERTS

Children’s teatime treats

Chocolate cookies

Preparation: 10 min Resting: 1 hr Cooking: 5 min Equipment: pancake and wafﬂe makers

Pancake batter

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

10-12 pancakes

Wafﬂe batter

250g plain ﬂour 400ml milk 75g caster sugar 75g butter

12 wafﬂes

1 level tbsp baking powder 3 eggs 2 pinches salt

To make the pancakes

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

2. Blend for 20 seconds, then gradually add the milk via the opening. Blend for about 2

minutes.

3. Allow the batter to rest in the fridge for at least 1 hour.

4. Preheat your pancake maker. Ladle a small amount of batter onto it and spread it thinly.

Cook for about 2 minutes on each side.

To make the wafﬂes

1. Put the ﬂour, sugar, diced butter, milk,

eggs and salt in the main bowl ﬁtted with the metal blade and the Blendermix.

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.

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

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

40 cookies

1. Preheat your oven to 220 °C (gas mark 7).

2. Put the Demerara sugar, salt, caster sugar, diced butter and eggs in the bowl with the

dough blade. Run for 30 seconds.

3. Add the ﬂour, baking powder and chocolate chips and process for a further 20

seconds.

4. Using a tablespoon, place small heaps 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

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

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

Short bread

Preparation: 5 min Cooking: 30-35 min

Victoria sponge cake

Preparation: 10 min Baking: 30 min Equipment: cake tin

225g plain ﬂour 125g caster sugar 50g cornﬂour 175g soft butter

Serves 4-6

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.

125g butter or margarine softened 125g caster sugar 125g self-raising ﬂour 1 tsp baking powder 4 tbsp strawberry jam

Serves 4

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

103

Instant mango ice cream

Preparation: 5 min

300 g frozen mangoes 125 g creamy yoghurt 1 slice gingerbread

Serves 4

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

Preparation: 10 min Baking: 20-25 min Equipment: mufﬁn tins

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

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

10-12 mufﬁns

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

Lemon meringue pie

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

Rich shortcrust pastry

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

Serves 6-8

1 egg yolk

Lemon ﬁlling

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

Italian meringue

180g caster sugar 3 egg whites 3 tbsp water

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

Walnut cake 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

1 cake

40g plain ﬂour

1. Preheat your oven to 170 °C (gas mark 3). Cut the butter into small dice.

2. Chop the walnuts in the main bowl ﬁtted with the metal blade for 30 seconds. Add the

sugar, ﬂour, eggs, salt, rum and butter. Blend for 2 minutes.

3. While the machine is still running, add the baking powder via the feed tube. Blend

for a further 10 seconds.

4. Pour the mixture into a well-buttered tin.

5. Bake for about 30 minutes. To check that the cake is cooked, insert the tip of a knife.

It should come out clean.

6. Allow to cool in the oven with the door ajar.

1 tbsp rum 3 eggs 1 level tbsp baking powder 1 pinch salt

Melon and pineapple fan

Preparation: 15 min

300g strawberries 1 Victoria pineapple 1 ﬁrm-ﬂeshed melon 3 tbsp icing sugar

Serves 4

½ lemon Mint leaves

1. Cut the pineapple into quarters and remove the thick skin.

2. Slice the pineapple in the midi bowl ﬁtted with the 4-mm slicing disc. Set aside.

3. Cut the melon into quarters and remove the thick rind. Slice the quarters lengthways.

Set aside.

4. Wash and hull the strawberries. Put them with the mint leaves in the bowl with the metal

blade.

5. Blend the strawberries. While the machine is running, add the icing sugar and freshly-

squeezed lemon juice via the feed tube or opening.

6. Pour some strawberry coulis onto each plate. Arrange alternate slices of melon and

pineapple on top.

7. Decorate with a few mint leaves and a whole strawberry in the centre.

8. Serve chilled.

French meringue

125 g caster sugar 125 g icing sugar 100 g strawberries 100 g raspberries

Serves 6-8

5 egg whites Mint leaves

Whipped cream

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.

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.

108

DESSERTS

Caramelised apple tart

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

Shortcrust pastry

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

Serves 6-8

Filling

1kg apples 45g butter ½ lemon 2 eggs

4 tbsp caster sugar 2 tbsp thick crème fraîche 1 tsp calvados 1 tsp ground cinnamon 1 tsp vanilla extract

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

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.

. and transfer to the tin B. Prick the base all over with a fork C.

To make the ﬁlling

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.

110

Chocolate tart

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

Rich shortcrust pastry

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

Serves 6-8

1 egg yolk

Ganache

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

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.

. and line the tin with it B. Prick the base all over

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.

112

Brownie cake

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

Serves 6

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

Cheesecake with raspberry coulis

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

Apple and kiwi crumble

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

Serves 4-6

3 limes (untreated)

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.

Raspberry coulis

500 g raspberries 150 g caster sugar Few drops lemon juice

Chef’s tip: this cheesecake is delicious even without the coulis. To make the raspberry coulis

1. Wash the raspberries.

2. Put the raspberries and sugar in the main bowl with the metal blade.

3. Add a few drops of lemon juice. Blend for 1 minute.

4. Taste the coulis and add a little sugar, if necessary.

5. Pass the coulis through a sieve to remove the pips.

6. Store in the fridge.

Chef’s tips: for a red berry coulis, replace half the raspberries with strawberries.

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

100 g plain ﬂour 100 g butter 80 g caster sugar 4 apples 3 kiwi fruit

Serves 4-6

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.

French fruit jelly

Preparation: 10 min Drying: 2-3 days Cooking: 1½ hr

550 g stoned prunes 275 g caster sugar Granulated sugar to coat

Serves 30

1. Put the prunes and caster sugar in the main bowl with the metal blade.

2. Blend for 40 seconds or until reduced to a smooth paste.

3. Cook in a bain marie*, stirring from time to time, until the mixture starts to thicken and

comes away from the sides of the bowl (approx. 1½ hr).

4. Spread the prune mixture in a 2-cm thick layer on a tray lined with baking parchment.

5. Allow to cool, then cover with a clean tea towel.

6. Leave to dry for 2-3 days in a dry place.

7. Cut the paste into small cubes. Roll in the granulated sugar. Remove the excess sugar.

8. Store in an airtight tin.

Chef’s tip: if you have a sweet tooth, you can easily double the amounts. The preparation

times will remain unchanged.

118

Cocktails

DESSERTS

Watermelon and honey juice

Preparation: 10 min

350 g watermelon 250 ml apple juice 2 bananas

Serves 4

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

Blendermix for 1 minute.

3. Drink chilled.

Frozen lime

Preparation: 5 min

30 ml mint syrup 4 oranges 2 scoops lime sorbet

Serves 4

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

sorbet.

3. Blend for 15 seconds.

4. Serve immediately.

ix. Add the syrup and

Banana and soya milkshake

Preparation: 5 min

400 ml soya milk 2 bananas 5 ice cubes

Serves 4

1. Peel the bananas, cut into pieces and put in the main bowl with the metal blade and

the Blender cubes.

2. Blend for 2 minutes.

3. Serve immediately.

120

COCKTAILS

ix. Add the soya milk, ground almonds, maple syrup, cinnamon and ice

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

Strawberry milkshake Mango lassi

Preparation: 5 min Preparation: 5 min

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

Serves 4

1 dash lemon juice

1. Wash, dry and hull the strawberries.

2. Put the strawberries in the main bowl with the metal blade and the Blendermix. Pulse

3-4 times.

3. Add the sugar, ice cream, milk and lemon juice.

4. Blend for 2 minutes or until the mixture is frothy.

5. Serve immediately.

Chef’s tips: when they are not 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.

Coffee milkshake

Preparation: 5 min

300 ml milk 3 tsp instant coffee powder 3 tsp caster sugar 2 tsp cocoa powder

Serves 4

5 ice cubes

150 ml water 1 mango 1 pot creamy yoghurt 1 tsp honey

Serves 2

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

3. Blend for 30 seconds.

4. Drink immediately.

ix.

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

extra ﬂavour.

Strawberry, raspberry and melon cocktail

Preparation: 10 min

100 g strawberries 100 g raspberries ½ melon

Serves 2

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.

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

ix and blend

1. Put the milk, coffee powder, sugar, cocoa powder and ice cubes in the main bowl with

the metal blade and the Blender

2. Blend for 2 minutes.

3. Divide between the glasses and sprinkle with cocoa powder.

4. Drink immediately.

122

COCKTAILS COCKTAILS

ix.

123

Glossary

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.

K Knocking back

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

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.

124

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

SAUCES & APPETISERS

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

125

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

126

VEGETABLES

Provençal vegetable tian .........................................76

Sweetcorn pancakes ...............................................76

Potato rösti ............................................................77

Celeriac purée .......................................................78

Vegetable crisps .....................................................78

Ratatouille .............................................................79

Potato gratin ..........................................................80

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

DESSERTS

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

127

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.

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.

réf. : 460 007 - 07/13

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