Le Blender
Instructions for Use
Safety instructions.................................. 2
Description ........................................... 4
Assembling your blender ....................... 6
Assembling the mill ............................... 8
Blending capacities ............................... 9
Cleaning ............................................ 10
Tips & Tricks ........................................ 11
Recipes
Soups ................................................. 13
Drinks ................................................ 19
Frozen desserts ................................... 31
Other preparations .............................. 39
Mill Attachment recipes ........................ 47
Index of recipes .................................. 62
Contents
IMPORTANT SAFEGUARDS
When using an electrical appliance, basic safety precautions should always be
followed, including the following:
• Read all instructions thoroughly.
• To protect against electrical shock, never immerse the motor unit in water or
put it in the dishwasher.
• This appliance can be used by children aged from 8 years and above,
persons with reduced physical, sensory or mental capabilities or lack of
experience and knowledge. Providing 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 carried out by children without supervision.
• Do not operate any appliance with a damaged cord or plug, or after the
appliance has malfunctioned or has been dropped or damaged in any
way, or if it is not operating properly. The blender must be repaired by
the manufacturer, its service agent or similarly qualified persons in order to
avoid a hazard.
• Always unplug the appliance after use, before fitting or removing parts and
before cleaning.
• If the blades get stuck, unplug the appliance before removing the ingredients
that are blocking the blades.
• Check that the voltage rating of the appliance matches that of your electrical
system.
• The appliance should always be connected to an earthed socket.
• Do not let cord hang over the edge of the table or countertop or touch hot
surfaces.
• Do not put your fingers or any other object in the jug while the blender is in
operation.
• Always operate blender with cover in place.
• When blending hot liquids: remove measuring cup of cover and always start
on slow speed (or soups program).
• Care should be taken when handling the sharp cutting blades, emptying the
bowl and during cleaning.
• Switch off the appliance and disconnect from power supply before cleaning
accessories or approaching parts that move in use.
• Do not use outdoors.
2
IMPORTANT SAFEGUARDS
• This appliance is intended solely for domestic use.
• The following usage is 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.
SAVE THESE INSTRUCTIONS.
FOR HOUSEHOLD USE ONLY.
IMPORTANT SAFEGUARDS FOR SHORT CORD INSTRUCTION
FOR USA AND CANADA ONLY
a) A short power-supplycord (or detachable power-supplycord) should
be used to reduce the risk resulting from becoming entangled in or
tripping over a longer cord.
b) Longer detachable power-supplycords or extension cords are available
and may be used if care is exercised in their use.
c) If a longer detachable power-supplycord or extension cord is used:
1)The marked electrical rating of the cordset or extension cord should
beatleast as great as the electrical rating of the appliance; and
2) The cord should be arranged so that it will not drape over the counter
to portable top where it can be pulled on by children or tripped over
unintentionally.
If the appliance is of the grounded type, the extension cord should be a
grounding-type 3-wirecord.
ENVIRONMENTAL PROTECTION
This symbol indicates that this product should not be treated as regular
household waste. It should be taken to a collection point for the recycling
of electrical and electronic equipment. For more details about collection
points, please contact your local council or your household waste disposal
service.
3
DESCRIPTION
Measuring cap 70 ml
Sealed lid
Safe-stir spatula
1.8 litre glass jug
Mill bowl
Seal
Blade assembly
Blade assembly
holder
Mill Attachment*Blender jug
Motor unit
* Certain models only
4
TABLEAU DE COMMANDE
Ice Smoothie Soups Desserts
Manual mode
(manual control)
Fast Slow
0 = OFF: turn the selector to 0 to switch your appliance off.
When the selector is at 0, nothing will happen even if you press ON.
Crushed ice: automatic pulse feature for crushing ice cubes
(no need to add liquid).
Drinks: for mixing or blending liquid preparations such as milkshakes,
smoothies and cocktails.
Soups: for smooth hot or cold soups.
Frozen desserts: for mixing and puréeing denser or more compact
foodstuffs. Ideal for making frozen desserts such as Italian ice cream. Use
the safe-stir spatula for more efficient mixing. Add liquid if necessary.
NOTE: The pre-programmed functions will automatically stop once the function
is complete.
Indicator light on = appliance is switched on and
ready to be used.
Pre-programmed settings
(speed cycles tailored to each task with
auto-stop)
Flashing indicator light = appliance in safety
mode:
- Blending jug is missing or incorrectly positioned,
adjust the jug to the correct position.
- Appliance overloaded: switch your
appliance off (turn selector to 0) and either add
some liquid or reduce the amount being blended
before you switch it on again.
STOP : stops your appliance running.
ON : switches your appliance on.
PULSE : runs at maximum speed. The machine automatically switches itself off as
soon as you release this button, giving you complete control of the task from
start to finish. You can also press this button at the end of a task to emulsify
the ingredients.
NOTE: When pulsing large quantities we recommend setting the blender at a
low speed and enhancing the blend using the pulse button from a low speed to
emulsify ingredients.
5
ASSEMBLING YOUR BLENDER
Carefully wash all the parts (except for the motor unit) before using your
blender for the first time.
1
Position the seal on the rim of
the 4-blade assembly. If it is not
fitted properly, it may not be fully
watertight.
3
Screw the holder tightly onto the
blender jug.
2
Reverse the blender jug. Place the
blade assembly on the jug.
4
Position the jug on the motor unit,
with the handle either to the left or
right.
5 6
Always pour liquids into the blender
jug before adding solid ingredients.
6
Never fill the jug beyond the maximum
capacity (see Blending capacities
p. 9).
USING YOUR BLENDER
Manual Auto
2
1
7
Position the lid and press it down
firmly. Insert the measuring cap.
Connect your blender to the mains
supply.
9
Use the spatula to push the ingredients
down or to facilitate the blending of
thick mixtures.
Never remove the lid while your blender is running.
To add ingredients during operation, either remove the measuring cap or stop
the machine first, then open the lid.
When processing hot liquids, remove the measuring cap to allow any steam
to escape.
8
Select a speed or setting and press ON.
The indicator light will come on.
10
Press Stop to halt the blender. Turn
the selector to 0 to switch it off.
Never run the blender if the jug is empty. To avoid damaging your blender
jug blades, chop or grind dry ingredients (e.g. nuts or spices) in the mill
attachment*, which is fitted with a purposely designed blade assembly.
To make sure that your blender has as long a lifespan as possible, never run it
continuously for more than 60 seconds at a time.
*
When using the variable speed control, always start off at the lowest speed,
gradually increasing it until you reach the right speed for your task.
*certain models only
7
ASSEMBLING YOUR MILL ATTACHMENT (CERTAIN MODELS ONLY)
1
Put the ingredients in the mill bowl.
3
Place the blade assembly on top of
the mill bowl.
2
Position the seal on the rim of the
2-blade assembly.
4
Screw the holder onto the mill bowl.
5 6
Turn the mill bowl upside down and
position it on the motor unit.
Warning: the blade assembly can be very hot after use.
8
Exerting a steady downward
pressure on the mill, select a speed
and press ON.
BLENDING CAPACITIES
Never exceed the maximum capacities indicated in the table of recommendations
below.
Blender
Preset
time
60 s
60 s
60 s
60 s
Ice
Smoothies
Soups
Frozen desserts
Max. quantity Use
300g
(approx. 15/20 ice cubes)
1.8 L smoothies and cocktails /
1.5 L milk-based drinks
1.8 L hot soups
300g frozen fruit
(in 2cm pieces)
or 4 scoops ice cream
If necessary cool
the jug down
Introduce the liquid
ingredients first
Never begin by pulsing Use
the spatula if necessary
Add a little liquid and use the
spatula to facilitate mixing
The programmes were determined for the maximum quantities indicated. You
can stop the program before the end of the cycle, if you make smaller quantities
or if you want a thicker end result.
Mill Attachment
Ingredients Max. quantity Speed Recommended time
Walnuts, hazelnuts
Coffee beans
Baby food
Spices
Onion
Dried apricots
Dried
breadcrumbs
Icing sugar
Cooked meat
Raw meat
Parmesan
3 breakfast rusks (30g) 4 15 s
100g 3 20 s
80g 4 40 s
200g 1 50 s
100g 4 20 s
100g 1 30 s
100g 4 30 s
200g caster sugar 4 60 s
100 g 2 15 s
200 g
(in 2cm cubes)
80g (in 2cm cubes) 4 5 s
4 10 s
9
CLEANING
Auto-clean
Immediately after use: Pour one litre of lukewarm water and a few drops of
washing-up liquid into your blender jug. Close the lid carefully and run for 30
seconds at speed 3. Rinse thoroughly.
Total clean
Detach the blade assembly holder
with the safe-stir spatula. Remove all
pieces including the seal.
If necessary, you can unscrew the top
of the measuring cap.
Always check the safety locking pins.
If they do not move freely, clean them
with a damp sponge.
For the very best results, we recommend
washing the lid and the seals by hand.
Clean the base with a damp cloth.
Never immerse the motor unit in
water.
Always unplug your appliance
before cleaning it. Remove all the
detachable parts, not forgetting
the seals.
The blender jug and the mill bowl
*
are both dishwasher safe.
10
TIPS & TRICKS
• Cut solid ingredients into pieces measuring roughly 2 cm before placing
them in the blender jug.
• Crushed ice: the
prefer roughly crushed ice use a small amount of ice cubes (100/150g max)
and use the pulse button.
• To fold ingredients in without chopping them (e.g. chocolate chips in a cake
mixture), add them at the very end and run your blender for 5-10 seconds
at a very low speed (0.5).
• Frozen fruit intended for smoothies or ice creams sometimes forms a solid
block when it comes out of the freezer. To avoid damaging your appliance,
break this block up into pieces measuring approximately 2 cm before placing
them in the blender jug.
• When processing thick mixtures or solid ingredients, always start off at a slow
speed, otherwise the food will stick to the sides and not come into contact with
the blades. If necessary, add a small amount of liquid to facilitate mixing.
• You can rescue a sauce by using your blender to get rid of the lumps. Blend
for 15 seconds at speed 3.
function reduces ice cubes to very fine powder if you
Mill attachment
• Whole spices retain their aroma far longer than ground ones, so it is best to
grind a small amount each time.
• To make instant crumble, crush some biscuits and divide the resulting crumble
between glasses filled with fruit salad or ice cream.
• For icing sugar, pour 200 g caster sugar. Process for one minute at speed 4.
To achieve an even finer texture, blend for a further minute.
• To make cake icing, pour 200 g icing sugar and one egg white into the mill
bowl. Blend for 20 seconds at speed 1.
HOW TO READ THE RECIPES
tsp = teaspoon
tbsp = tablespoon
1 ice cube = 20g (adjust the quantity indicated in the recipes
according to the weight of your ice cubes)
Times are a guide only, adjust them according to your taste.
For example, blend for a shorter period of time if you prefer less frothy
drinks.
11
Soups
Vegetable soup
Preparation: 5 min • Cooking: 5 min
Serves 4
2 carrots
1 leek
1 pressed garlic clove
2 potatoes
½ onion
2 tbsp butter
100g bacon
pepper
1 litre water
Peel the raw vegetables and cut into pieces.
In a saucepan, gently heat the bacon and onion. Add the
butter and the chopped vegetables and fry them gently for
2 minutes.
Add water, bring to the boil and cook for about 40 minutes.
Place all the ingredients in the blender jug, select the
setting and liquidise for 1 minute.
Tip: Heat the soup into the saucepan before serving.
Cream of chicory soup
Preparation: 20 min • Cooking: 30 min
Serves 6
500 g chicory heads
1 large onion
25 g butter
500 ml chicken stock
200 ml single cream
½ tsp caster sugar
nutmeg
salt & pepper
Peel and slice the onion.
Wash the chicory heads briefly under the tap, discard any
damaged leaves and cut out the bitter core with a small
pointed knife. Cut each head in half lengthwise.
Melt the butter in a frying pan, add the onion and chicory,
put the lid on and cook gently for 10 minutes. Season with
salt and pepper, add the sugar and pinch of nutmeg.
Pour in the chicken stock and simmer for a further 20
minutes.
Transfer everything to the blender jug, select the
and liquidise for 1 minute.
Add the cream, turn the selector to 2 and blend for a further
10 seconds.
Serve piping hot, with a few gratings of nutmeg.
setting
14
SOUPS
Red lentil and coconut milk soup
Preparation: 10 min • Cooking: 20 min
Serves 4
250 g red lentils
1 tsp cumin seeds
20 g butter
1 litre water
2 chicken stock cubes
250 ml coconut milk
salt & pepper
Rinse the lentils thoroughly.
Melt the butter in a large pan and gently cook the lentils
and cumin seeds for 3 minutes.
Add the water and stock cubes and bring to the boil. Cover
and simmer over a medium heat for 15 minutes. Add the
coconut milk and season with salt and pepper.
Pour the contents of the pan into the blender jug, select the
setting and liquidise for 1 minute or until the soup has
a thick, creamy consistency.
Cream of celeriac and blue cheese soup
Preparation: 10 min • Cooking: 35 min
Serves 4
½ celeriac root
1 large potato
1 litre chicken stock
200 ml reduced fat single
cream
50 g blue cheese
a few walnuts
freshly-milled black pepper
Peel the celeriac and the potato. Cut into large dice.
Cook them for 35 minutes in the chicken stock.
Transfer the vegetables to the blender jug, along with
approximately half the cooking liquid. Add the cream,
crumbled cheese and walnuts, plus a little pepper.
Turn the selector to the
setting and liquidise for 1 minute.
If necessary, use the spatula to facilitate the mixing. For a
thinner consistency, add a little more cooking liquid.
SOUPS
15
Minted pea soup
Preparation: 15 min • Cooking: 10 min • Resting time: 2 hr
Serves 6
500 g frozen peas
5 mint leaves
1 litre chicken stock
200 ml single cream
2 tsp sea salt
salt & pepper
Cook the peas in the stock for about 10 minutes.
Set aside ¾ of the stock and pour the peas and the rest of
the stock into the blender jug. Add the mint leaves, cream,
salt and pepper.
Turn the selector to the
minute. Use the spatula if necessary. You can add a little
cooking liquid if you prefer a thinner consistency.
Allow to cool, then chill for 2 hours in the refrigerator.
Gazpacho
Preparation: 15 min • Resting time: 3 hr
Serves 4
2 thin slices bread
4 ripe tomatoes
1 cucumber
1 red pepper
2 small spring onions
1 garlic clove
8 fresh basil leaves
80 ml olive oil
2 tbsp balsamic vinegar
1 tsp ground Espelette
pepper
salt and freshly-milled
pepper
12 black olives (optional)
Soak the bread in a little water for approximately 10 minutes.
Scald the tomatoes to make them easier to skin, cut them into
quarters and squeeze out their seeds and juice.
Peel the cucumber and cut the onions in half. Remove the
stalk and seeds of the pepper. Cut all the vegetables into large
pieces. Peel the garlic clove and remove the bitter shoot.
Place all the ingredients in the blender jug, starting with the
liquids. Season with salt and pepper and add the Espelette
pepper.
Turn the selector to the
Check the seasoning and leave to rest in the refrigerator
for at least 3 hours.
Serve chilled, garnished with a few olives and a dash of
olive oil.
setting and liquidise for 1
setting and liquidise for 1 minute.
SOUPS
17
Chilled olive soup
Preparation: 15 min
Serves 4
60 g bread (crusts
removed)
100 g cucumber
2 small spring onions
50 g green olives
5 anchovies in olive oil
4 basil leaves
2 mint leaves
2 tbsp mascarpone cream
200 ml milk
½ lemon
40 ml olive oil
freshly-milled pepper
Soak the bread in the milk.
Peel the cucumber and cut into large pieces.
Peel and halve the onions. Squeeze the ½ lemon.
Place all the ingredients in the blender jug, starting with
the liquids. Turn the selector to the
for 1 minute. You can add a little milk if you prefer a thinner
consistency. Serve chilled.
Cream of beetroot soup
Preparation: 15 min
setting and liquidise
18
Serves 6
3 large cooked beetroots
¼ cucumber
125 g yoghurt
4 small fresh goat’s
cheeses
1 tbsp olive oil
salt & pepper
chives
SOUPS
Peel the beetroots. Wash and peel the cucumber.
Cut into large pieces. Wash and roughly chop the chives
(set aside a few leaves for decoration).
Pour the yoghurt into the blender jug first, followed by
the other ingredients. Turn the selector to the
setting
and liquidise for 1 minute. If necessary, use the spatula to
ensure a smooth texture.
Keep in the refrigerator. Serve in glasses. As an appetiser,
decorated with a few chive leaves.
Drinks
Strawberry vodka
Preparation: 5 min
Serves 2
100 ml vodka*
½ lemon
60 g caster sugar
250 g strawberries
8 ice cubes
Mojito
Preparation: 5 min
Serves 4
200 ml white rum*
20 mint leaves
8 tsp caster sugar
250 ml sparkling water
2 limes
12 ice cubes
Place all the ingredients in the blender jug. Turn the
selector to the
setting and liquidise for 30 seconds.
Serve immediately.
If the strawberries lack flavour, add a little strawberry
syrup.
Squeeze the limes. Place the mint leaves, the sugar and the
limes in the glasses.
Place the rum and the ice cubes in the blender jug. Turn
the selector to the
setting and process for 30 seconds.
Put this mix into the glasses and add the sparkling water.
Serve immediately.
20
Pina colada
Preparation: 10 min
Serves 2
100 ml rum*
½ pineapple
200 ml coconut milk
10 ice cubes
DRINKS
Peel the pineapple, discard the tough core and cut the
flesh into pieces.
Place the ice cubes, coconut milk, rum and pineapple
in the blender jug. Turn the selector to the
setting and
process for 1 minute.
For a smoother taste, you can add more coconut milk.
Just as delicious without alcohol.
* Excessive drinking is dangerous to your health. Alcohol should be consumed in moderation.
Lychee cocktail
Preparation: 5 min
Serves 2
100 ml lychee liqueur*
10 lychees in syrup, stoned
10 ice cubes
fresh ginger
2 tbsp crème de framboises
(raspberry) liqueur
Frozen lime
Preparation: 5 min
Serves 2
40 ml grapefruit juice
40 ml mint syrup
2 scoops lime sorbet
Grate a tiny amount of fresh ginger and place with all the
other ingredients in the blender jug. Turn the selector to the
setting and process for 30 seconds.
For an alcohol-free version, replace the lychee liqueur with
lychee syrup.
* Excessive drinking is dangerous to your health. Alcohol should be consumed
in moderation.
Place all the ingredients in the blender jug, starting with
the liquids, turn the selector to the
setting and process
for 30 seconds.
Lemon granita
Preparation: 5 min
Serves 2
100 ml water
1 large lemon
3 tbsp maple syrup
12 ice cubes
Grate about 1 tsp lemon zest and set aside. Using a paring
knife, remove the lemon peel, pith and membrane, cut the
flesh into quarters and remove the pips. Pour the water
into the blender jug first, followed by the lemon quarters
and zest, then the maple syrup and ice cubes.
Turn the selector to the
setting and process for 30
seconds, then 10 seconds on speed 4.
DRINKS
21
Cucumber and radish smoothie
Preparation: 5 min
Serves 2
½ cucumber
10 pink radishes
250 g Greek yoghurt
2 tbsp fromage frais
5 mint leaves
5 ice cubes
salt & pepper
Orange smoothie
Preparation: 5 min
Serves 2
4 ripe apricots
½ banana
120 ml orange juice
10 ice cubes
Peel the cucumber and cut into large pieces. Wash and
halve the radishes.
Place all the ingredients in the blender jug.
Turn the selector to the
setting and liquidise for 40
seconds. Serve immediately.
Wash the apricots and remove the stones. Peel the banana
and cut into pieces.
Place all the ingredients in the blender jug, turn the selector
to the
setting and liquidise for 30 seconds.
22
Tropical smoothie
Preparation: 5 min
Serves 4
1 kiwi fruit
¼ pineapple
1 ripe mango
120 ml orange juice
10 ice cubes
DRINKS
Peel the fruit and cut into large pieces. Place the orange
juice, ice cubes and fruit in the blender jug.
Turn the selector to the
setting and liquidise for 30
seconds.
Strawberry, raspberry and melon smoothie
Preparation: 10 min
Serves 4
1 honeydew melon
200 g strawberries
200 g raspberries
8 ice cubes
Breakfast
Preparation: 5 min
Serves 2
1 handful raspberries
120 ml orange juice
½ banana
1 tbsp honey
125 g yoghurt
1 handful porridge oats
Discard the melon rind and seeds. Cut the flesh into pieces.
Wash and hull the strawberries. Rinse the raspberries and
strawberries. Place all the ingredients in the blender jug, turn
the selector to the
setting and liquidise for 30 seconds.
Serve chilled.
Tip: you do not need to add ice cubes if you are using
frozen raspberries.
Place all the ingredients in the blender jug, starting with
the orange juice.
Turn the selector to the
setting and liquidise for 30
seconds.
The ideal way to start your day.
24
Berry and yoghurt milkshake
Preparation: 5 min
Serves 2
125 g raspberries
125 g blueberries
125 g yoghurt
120 ml milk
2 tsp honey
DRINKS
Place the milk in the blender jug first, followed by the
yoghurt, then all the other ingredients. Turn the selector to
the
setting and liquidise for 30 seconds.
Strawberry milkshake
Preparation: 5 min
Serves 4
350 g strawberries
750 ml milk
4 tbsp strawberry syrup
8 ice cubes
Wash and hull the strawberries. Place all the ingredients
in the blender jug.
Turn the selector to the
seconds.
Banana and soya milkshake
Preparation: 5 min
Serves 4
2 bananas
400 ml soya milk
3 tbsp ground almonds
3 tbsp maple syrup
2 tsp ground cinnamon
5 ice cubes
Place the soya milk, ground almonds, maple syrup,
cinnamon and ice cubes in the blender jug. Peel the
bananas, cut into pieces and add to the blender jug.
Turn the selector to the setting and blend continuously
for 40 seconds.
Serve chilled immediately.
setting and liquidise for 30
26
Mango and coconut milkshake
Preparation: 5 min
Serves 2
400 g mango pulp
125 ml coconut milk
juice of 1 lime
2 tsp honey
10 ice cubes
DRINKS
Place all the ingredients in the blender jug, starting with
the coconut milk. Turn the selector to the
blend continuously for 30 seconds.
Serve chilled immediately.
setting and
Spicy lassi
Preparation: 5 min
Serves 4
500 g yoghurt
250 ml milk
4 tbsp caster sugar
10 unsalted pistachio nuts
½ tsp ground cardamom
1 saffron strand
almond flakes
Infuse the saffron in 1 tbsp of water for a few minutes.
Place all the ingredients except for the almonds in the
blender jug. Turn the selector to the
for 30 seconds. Chill in the refrigerator for at least one
hour before serving. Meanwhile, toast the almonds lightly
in a dry frying pan.
Serve in tall glasses, scattered with the almonds.
Peach and rose lassi
Preparation: 5 min
Serves 4
500 g yoghurts
250 ml milk
2 peaches
2 tbsp caster sugar
4 tbsp rose syrup
Peel and stone the peaches. Cut into quarters.
Place all the ingredients in the blender jug, turn the selector
to the
setting and liquidise
setting and liquidise for 40 seconds.
28
DRINKS
Caramel frappuccino
Preparation: 5 min
Serves 2
40 ml espresso coffee
300 ml milk
12 ice cubes
30 g caster sugar
2 tbsp liquid caramel
Chantilly cream (optional)
Iced espresso
Preparation: 5 min
Serves 2
8 ice cubes
80 ml espresso coffee
2 tbsp cane syrup
Place all the ingredients except the Chantilly cream in the
blender jug, turn the selector to the
setting and blend for
30 seconds.
Divide between two glasses and top with Chantilly cream.
Brew two cups of espresso coffee and allow them to cool
slightly.
Place all the ingredients in the blender jug, turn the selector
to the
setting and blend for 30 seconds.
DRINKS
29
Fuchsia pink
Preparation: 10 min
Serves 6
400 g watermelon
6 large strawberries
1 lime
800 ml green tea
8 mint leaves
8 ice cubes
Peach iced tea
Preparation: 10 min
Serves 2
2 large peaches
200 ml Earl Grey tea
2 tbsp honey
6 ice cubes
Brew the tea but do not allow it to infuse for too long.
Allow to cool.
Remove the watermelon rind and cut the flesh into pieces,
removing the seeds. Rinse and hull the strawberries. Juice
the lime.
Place the tea, the lime juice and the fruits in the blender
jug, followed by the ice cubes.
Turn the selector to the
setting and liquidise for 30
seconds.
Brew 200 ml of weak Earl Grey tea and allow to cool.
Peel and stone the peaches. Place in the blender jug the
peaches, tea, honey and the ice cubes. Turn the selector to
the
setting and liquidise for 30 seconds.
30
Autumn mellowness
Preparation: 5 min
Serves 4
400 g pears in syrup
½ tsp ground cinnamon
1 tbsp maple syrup
200 g pouring yoghurt
10 ice cubes
DRINKS
Place all the ingredients in the blender jug, starting with
the yoghurt. Turn the selector to the
setting and blend
continuously for 30 seconds.
Add the pears syrup according to desired consistency.
Serve chilled immediately.
Frozen desserts
Quick raspberry ice cream
Preparation: 5 min
Serves 4
30 ml milk
1 egg white
2 tbsp cane syrup
250 g frozen raspberries
Place the ingredients in the blender jug in the order in
which they are listed, turn the selector to the
blend for 1 minute, using the spatula to push the mixture
down. Stop blending as soon as the texture is smooth
and uniform. For an even creamier consistency, turn the
selector to 3 just before the end.
Blueberry ice cream
Preparation: 5 min
Serves 4
200 ml reduced fat single
cream
1 egg white
40 g caster sugar
250 g frozen blueberries
Place the ingredients in the blender jug in the order in
which they are listed, turn the selector to the
and blend for about 1 minute, using the spatula to push
the mixture down. Stop blending as soon as the texture is
smooth and uniform. For an even creamier consistency,
turn the selector to 3 just before the end.
setting and
setting
32
Mango and ginger cake ice cream
Preparation: 5 min
Serves 4
125 g yoghurt
300 g frozen mango
pieces
1 slice ginger cake
FROZEN DESSERTS
Allow the mango pieces to thaw just enough to cut them
in half widthwise.
Place the yoghurt in the blender jug, followed by the
gingerbread cut into quarters and the mango.
Turn the selector to the
using the spatula to push the mixture down.
For a more indulgent version, replace the yoghurt with 2
scoops of vanilla ice cream.
setting and liquidise for 1 minute,
Pear ice cream
Preparation: 5 min
Serves 2
250 ml custard
230 g pears in syrup,
drained
2 tsp ground cinnamon
The day before, pour the custard into an ice cube tray and
freeze for at least 24 hours. When you are ready to make
the ice cream, place the pears in the blender jug, followed
by the custard cubes and cinnamon. Turn the selector to
the
uniform consistency.
Children’s frozen treats
Preparation: 5 min
Serves 2 children
100 g fresh (or tinned) fruit
200 g fruit-flavoured
yoghurt
8 ice cubes
Place the ingredients in the blender jug in the order in which
they are listed. Turn the selector to the
for 1 minute or until the texture is smooth.
Frozen peach delight
Preparation: 5 min
setting and blend for 1 minute to achieve a smooth,
setting and blend
Serves 4
3 ripe peaches, stoned
2 tbsp honey
12 ice cubes
Place all the ingredients in the blender jug, starting with the
peaches. Turn the selector to the
seconds, then turn the selector to 3 and blend for a further
10 seconds. If the texture is too liquid, you can make it firmer
by adding a handful of ice cubes. Turn the selector to 4 and
blend again for a few seconds.
setting and blend for 20
FROZEN DESSERTS
33
Quick fruit sorbet
Preparation: 5 min
Serves 4
1 frozen banana*
2 handfuls frozen
raspberries
200 ml orange juice
Place the orange juice and frozen fruit in the blender jug.
Turn the selector to the
minute, using the spatula to push the mixture down. It is
important to avoid running the blender for too long to
prevent the ice from melting, so stop as soon as the mixture
looks smooth. Serve immediately.
* Frozen banana: at least 3 hours beforehand, peel a
banana and cut it into thick slices (1-2 cm). Place in a
container in the freezer. Take the banana out 10 minutes
before you start to make the sorbet.
For a milder flavour, replace the orange juice with apple
juice.
Cherry and almond frappé
Preparation: 5 min
Serves 4
100 ml almond milk*
1 tbsp cane syrup
2 scoops vanilla ice cream
300 g frozen pitted
cherries
1 tsp ground cinnamon
Take the fruit out of the freezer 15 minutes before you start
to make the ice cream.
Place the milk in the blender jug first, followed by the other
ingredients. Turn the selector to the
60 seconds, stopping as soon as the texture looks smooth
and uniform.
* You can replace the almond milk with cow’s milk or soya
milk and the cherries with raspberries, blackberries, etc.
setting and blend for about 1
setting and blend for
34
Peanut butter and chocolate chip ice cream
Preparation: 5 min
Serves 4
4 scoops vanilla ice cream
4 tbsp peanut butter
2 tbsp chocolate chips
FROZEN DESSERTS
Place all the ingredients in the blender jug. Turn the selector
to the
setting and blend for about 1 minute, pushing the
mixture down with the spatula. Serve immediately.
Be more creative, customise your ice cream with biscuits,
sweets or fresh fruit.
Chocolate and banana frappé
Preparation: 5 min
Serves 2
4 scoops chocolate ice
cream
1 banana
1 tbsp milk
1 tbsp maple syrup
Coffee frappé
Preparation: 5 min
Serves 2
40 ml strong espresso
coffee
2 tbsp cane syrup
4 scoops coffee ice cream
100 ml single cream
Place the milk, maple syrup, banana (peeled and cut into
pieces) and ice cream in the blender jug. Turn the selector
to the
setting and blend for 1 minute or until the mixture
is smooth and creamy. Use the spatula if necessary.
Put the single cream in the freezer for 15 minutes.
Meanwhile, brew your cup of espresso coffee and allow
it to cool.
Place the cold coffee, cane syrup, cream and ice cream
in the blender jug. Turn the selector to the
setting and
process for 30-40 seconds.
36
Belle Hélène pear frappé
Preparation: 5 min
Serves 2
4 pears in syrup
4 scoops vanilla ice cream
2 tbsp chocolate sauce
FROZEN DESSERTS
Place the pears, ice cream and chocolate sauce in the
blender jug. Turn the selector to the
for approximately 30 seconds. For an even creamier
consistency, turn the selector to 3 and blend for a few extra
seconds.
setting and process
Apricot frozen yoghurt
Preparation: 5 min
Serves 4
300 g frozen apricots*
250 g pouring yoghurt
1 tbsp peach syrup
2 tbsp demerara sugar
4 Digestive biscuits
Take the fruit out of the freezer 15 minutes before you
start.
Meanwhile, crush the biscuits in the blender jug using the
Pulse button and set aside.
Just before serving, place the yoghurt, cane syrup, sugar
and apricots in the blender jug. Turn the selector to the
setting and liquidise for 1 minute. Stop as soon as the
texture looks smooth and uniform.
Divide the ice cream between 4 glasses and sprinkle the
biscuit crumbs on top.
*Frozen apricots: the day before, wash and stone the
apricots. Cut into small pieces and place in the freezer.
Make sure they do not freeze into a solid block.
Strawberry frozen yoghurt
Preparation: 5 min
38
Serves 2
250 ml strawberryflavoured drinking
yoghurt
200 g strawberries
FROZEN DESSERTS
The day before, pour the drinking yoghurt into an ice
cube tray.
When you are ready to make the frozen yoghurt, wash
and hull the strawberries and place them in the blender
jug with the yoghurt cubes.
Turn the selector to the
setting and liquidise for 1 minute
or until you achieve a smooth and creamy consistency. Use
the spatula if necessary. Serve immediately.
Other preparations
Variations on the theme of quiche lorraine
Preparation: 10 min • Cooking: 25 min
Serves 6
For the base:
shortcrust pastry
2 eggs + 2 yolks
250 ml crème fraîche
250 ml milk
salt & pepper
For the filling:
100 g smoked lardons
100 g grated Emmenthal
cheese
nutmeg
Preheat your oven to 180 °C (gas mark 4)
Line a quiche tin with the pastry, prick the base all over
with a fork and blind bake for 10 minutes.
Put the eggs, milk, cream, salt and pepper in the blender
jug, turn the selector to 3 and blend for 20 seconds.
Briefly fry the lardons in a hot frying pan.
Add the filling (lardons, Emmenthal and grated nutmeg)
to the egg mixture, turn the selector to 0.5 and blend for
5-10 seconds.
Pour the mixture into the pastry case and bake for 25
minutes. The top should be a light golden colour. Switch
the oven off, wait for 5 minutes before taking the quiche
out, then serve immediately.
Filling variations:
• Fresh spinach leaves, blue cheese and walnuts
• Reblochon cheese, cured country ham and onion
• Fresh goat’s cheese or feta, courgette, mint, pine nuts
and garlic
• Grilled peppers and aubergines, chorizo sausage and
turmeric
• Chicken, onion, mushrooms and curry
• Salmon and dill
40
OTHER PREPARATIONS
Tomato and mozzarella clafoutis
Preparation: 15 min • Cooking: 25 min
Serves 6
30 cherry tomatoes
200 ml single cream
3 eggs
250 g mozzarella
2 tbsp olive oil
10 basil leaves
salt & pepper
Preheat your oven to 180 °C (gas mark 4)
Wash and halve the tomatoes. Sprinkle with olive oil and
season with salt and pepper.
Place the cream, eggs, basil and mozzarella in the blender
jug. Turn the selector to 3 and blend for 30 seconds.
Brush 6 individual ramekins with oil.
Divide the tomatoes (cut side down) between the ramekins,
pour the mixture over and bake for 25 minutes.
To prevent the tomatoes from giving off liquid, you can
precook them for 30 minutes in a hot oven.
Egg and tuna bake
Preparation: 10 min • Cooking: 40 min
Serves 6
250 g tuna in brine
4 eggs
80 g grated Gruyère
cheese
120 ml single cream
1 spring onion
chives
salt & pepper
Preheat your oven to 210 °C (gas mark 6).
Peel and quarter the onion and snip the chives. Using a
fork break up the tuna.
Break the eggs into the blender jug, add the cream
followed by all the other ingredients.
Turn the selector to 2 and blend for 30 seconds. Use the
spatula to push the mixture down if necessary.
Pour the mixture into a buttered cake tin (or silicon mould)
and bake for 30-40 minutes.
Serve hot, either as a main dish with vegetables and a
tomato coulis or as a starter with a green salad.
OTHER PREPARATIONS
41
Pancake batter
Preparation: 10 min • Resting time: 1 hr
Makes about
12 pancakes
3 eggs
2 tbsp vegetable oil
500 ml milk
1 pinch salt
250 g plain flour
Put all the ingredients in the blender jug, as listed in the
ingredients. Blend for 10 seconds, starting at a low speed
and gradually increasing to 3, then turn the speed up to 4
and blend for a further 20 seconds.
Allow the batter to rest for an hour for a better end result.
For lighter pancakes, replace a quarter of the milk with
beer or water, and for creamier pancakes, replace some
of the milk with cream.
To make Breton galettes, replace the wheat flour with
buckwheat flour.
Pear and chocolate yoghurt pot cake
Preparation: 15 min • Cooking: 25 min
Serves 6/8
100 g chocolate chips*
4 pear halves in syrup
3 eggs
125 g yoghurt
125 g vegetable oil
375 g flour
250 g caster sugar
2 tsp baking powder
butter
Preheat your oven to 180 °C (gas mark 4).
Pour the eggs, yoghurt, oil and sugar into the blender jug.
Turn the selector to 3 and blend for 20 seconds. Add the
flour and baking powder, turn the selector down to 1 and
blend for 20 seconds. If necessary, use the spatula to push
the mixture down.
Cut the pear halves into pieces and add to the mixture
along with the chocolate chips, turn the selector down to
0.5 and mix for 5-10 seconds.
Butter 6-8 individual ramekins.
Divide the mixture between the ramekins, filling each one
¾ full (the mixture will rise in the oven). Bake for about
20-25 minutes.
* You can replace the chocolate chips with dark cooking
chocolate chopped in the blender.
42
OTHER PREPARATIONS
Cream caramel
Preparation: 10 min • Cooking: 60 min
Serves 6
700 ml milk
5 eggs
140 g caster sugar
2 tsp vanilla sugar
Preheat your oven to 180 °C (gas mark 4).
Break the eggs into the blender jug and add 70 g caster
sugar, the vanilla sugar and the milk. Turn the selector to 1
and blend for 20 seconds.
Heat the rest of the caster sugar in a frying pan over a
high heat until it goes brown and turns into caramel. You
can add a little water to accelerate the process.
Pour the caramel into the bottom of a soufflé dish, then
add the contents of the blender jug.
Cook in a bain-marie for 50 minutes (place the dish in the
oven in a large tin containing hot water).
Allow the cream caramel to cool at room temperature,
then chill in the refrigerator for a few hours before serving.
Creamy chocolate mousse
44
Preparation: 10 min • Cooking: 5 min • Resting time: 3hr
Serves 4-6
200 g good-quality dark
chocolate
1 whole egg
250 ml milk
OTHER PREPARATIONS
Break the chocolate into squares before placing it in the
blender jug. Press the pulse button a few times to reduce it
to a coarse powder.
Heat the milk and add it to the blender jug. Turn the selector
to 3 and blend for 20 seconds to melt the chocolate. Add
the whole egg and blend for a further 10 seconds.
Divide between ramekins or verrines. Allow to set in the
refrigerator for at least 3 hours.
Cherry and almond clafoutis
Preparation: 15 min • Cooking: 45 min
Serves 6
750 g pitted cherries
4 large eggs
150 g caster sugar
16 g vanilla sugar
50 g butter
200 ml milk
200 ml reduced fat cream
200 g ground almonds
30 g superfine flour
1 pinch salt
Preheat your oven to 180°C (gas mark 4).
Melt the butter over a low heat and set aside.
Place the eggs in the blender jug with the caster sugar
and vanilla sugar, turn the selector to 3 and blend for 30
seconds.
Add the milk, cream and melted butter, followed by the
ground almonds, flour and a pinch of salt. Turn the selector
to 1 and blend for 30 seconds.
Generously butter a sandwich tin. Arrange the cherries so
that they cover the base of the tin and pour the mixture on
top. Bake for 40-45 minutes.
Serve slightly warm or cold.
You can replace the fresh cherries with bottled griotto
cherries.
Far Breton prune cake
Preparation: 10 min • Cooking: 40 min
Serves 4-6
750 ml milk
4 eggs
120 g sugar
125 g superfine flour
1 pinch salt
250 g prunes
10 g butter
Preheat your oven to 200°C (gas mark 6).
Put the milk, eggs, sugar, flour and salt in your blender
jug.
Turn the selector to 3 and blend for 30 seconds.
Butter an oven dish, arrange the prunes on the base and
pour the batter on top.
Bake for 10 minutes at 200°C, then turn the oven down to
180°C (gas mark 4) and bake for a further 30-35 minutes.
46
For a more intense flavour, you can soak the prunes in
mature rum beforehand.
OTHER PREPARATIONS
Mill attachement preparations
Tapenade
Preparation: 5 min
Serves 4
160 g stoned black olives
1 anchovy in olive oil
1 tsp mustard
½ lemon
70 g yoghurt
50 ml olive oil
pepper
Avocado salsa
Preparation: 5 min
Serves 4
1 ripe avocado pear
1 small spring onion
125 g yoghurt
½ lime
®
2-3 drops Tabasco
1 dash olive oil
salt & pepper
sauce
Squeeze the ½ lemon.
Put the oil, the lemon juice, the yoghurt and then all the
other ingredients in the mill bowl and close carefully. Turn
the selector to 2 and process for 10-20 seconds until the
mixture has a uniform texture. Increase the speed to 3 and
blend to achieve a thick, creamy consistency.
Delicious on slices of toasted country loaf.
Halve the avocado lengthwise, remove the stone, carefully
scoop out the flesh and cut into large pieces. Cut the onion
in half and squeeze the ½ lime.
Place the oil, the yoghurt and then all the other ingredients
in the mill bowl. Close carefully, turn the selector to 1 and
blend for 30 seconds, then increase the speed to 2 and
blend for 10 seconds or until the purée has a smooth
consistency.
48
Tuna rillettes
Preparation: 5 min
Serves 4
1 tin tuna in brine (200 g)
2 tbsp crème fraîche
1 tsp olive oil
1 tsp mustard
½ lemon
chives
sea salt & pepper
MILL ATTACHMENT PREPARATIONS
Break the tuna up with a fork and chop chives.
Place the oil, lemon juice and the other ingredients in the
mill. Carefully fit the blade and secure. Turn the selector to
1 and blend for 20 seconds.
Spread on slices of toasted country loaf.
Heart of palm hummus
Preparation: 5 min
Serves 4
200 g heart of palm
1 small spring onion
½ garlic clove
60 mg yoghurt
1 tsp lemon juice
5 tbsp olive oil
ground Espelette pepper
Drain the heart of palm and cut into 2-cm pieces. Peel the
garlic, discard the bitter shoot and crush. Cut the onion
into quarters. Place all the ingredients in the mill bowl and
close carefully.
Turn the selector to 0.5 or 1 and liquidise for approximately
20 seconds, then gradually turn the speed up to 2. Stop
blending when the hummus has a smooth and uniform
texture.
Creole dip
Preparation: 10 min • Cooking: 5 min
Serves 4
1 red pepper
50 ml coconut milk
100 g fromage frais
1 tbsp lime juice
salt and ground chilli
pepper
Wash, deseed and slice the pepper. Steam for about 10
minutes. Allow to cool and transfer to mill bowl. Add the
coconut milk, a pinch of salt and a pinch of chilli pepper,
plus the fromage frais and the lime juice. Turn the selector
to 1 or 2 and blend for 30 seconds.
An original way of accompanying raw vegetables.
Herby sauce
Preparation: 5 min
Serves 4
125 g pouring yoghurt
½ tsp mustard
1 tbsp balsamic vinegar
1 handful fresh herbs
(chives, chervil, etc.)
salt & pepper
Wash the herbs and carefully pat them dry. Chop roughly.
Put the yoghurt in the mill bowl, together with the mustard
and vinegar, finishing off with the herbs.
Turn the selector to 2 and blend for 20 seconds.
MILL ATTACHMENT PREPARATIONS
49
Sauce vierge
Preparation: 5 min
Serves 4
1 beef tomato
1 small spring onion
150 ml olive oil
1 tbsp lemon juice
1 handful fresh herbs
(chives, parsley, etc.)
salt & pepper
Green chilli sauce
Preparation: 5 min
Serves 4
4 green chilli peppers
¼ onion
1 sprig fresh coriander
1 sprig parsley
2 tbsp lemon juice
2 tbsp olive oil
3 tsp vinegar
1 tsp sea salt
Rinse the herbs and carefully pat them dry. Chop roughly.
Wash (and, if necessary, peel) the tomato and cut into
pieces. Halve the onion.
Put all the ingredients in the mill bowl.
Turn the selector to 3 or 4 and blend for 20 seconds.
Ideal to accompany steamed fish.
Slice open the chilli peppers, deseed and cut into 2-cm
pieces.
Place all the ingredients in the mill bowl and close carefully.
Turn the selector to 1 and blend for 20 seconds.
This extremely hot South American sauce is an ideal
accompaniment for fish, meat and vegetables. For
something a little less fierce, use sweet peppers instead.
50
Quick chocolate fondue
Preparation: 20 min
Serves 4
125 g dark chocolate
200 ml single cream
10 g icing sugar
MILL ATTACHMENT PREPARATIONS
Break the chocolate into small pieces and melt in a
bain-marie with the single cream.
Transfer this mixture to the mill bowl, add the icing sugar
and close carefully. Turn the selector to 2 and blend for 1
minute.
Serve this sauce lukewarm with fresh fruit.
Puréed courgette and chervil
Preparation: 5 min • Cooking: 15 min
From 6 months
onwards
1 small courgette
80g yoghurt*
2 sprigs chervil
1 pinch salt
* ensure yoghurt is
suitable for children
Peel the courgette and cut into pieces. Steam for 15
minutes.
Put the courgette, cream, chervil and salt in the mill bowl.
Close carefully.
Press the pulse button 3 or 4 times to achieve a smooth
consistency.
Chicken with bulgar wheat
Preparation: 10 min • Cooking: 10 min
From 10 months
onwards
20 g chicken breast
20 g bulgar wheat
50 g frozen spinach
1 tsp grated parmesan
3 tbsp formula milk
Cook the bulgar wheat with the spinach for 10 minutes in
boiling water. Drain and allow to cool slightly.
Cook the chicken in a frying pan, transfer to the mill bowl
and close carefully. Press the pulse button a few times and
set aside.
Place the bulgar wheat, spinach, parmesan and milk in the
mill bowl. Turn the selector to 1 and blend for approximately
30 seconds to obtain a smooth texture. Serve the minced
chicken with the spinach purée.
52
Sole and carrot
Preparation: 6 min • Cooking: 15 min
From 10 months
onwards
30 g boneless sole fillet
150 g carrots
1 tsp lemon juice
1 small knob butter
400 ml vegetable stock
(using half stock cube)
1 pinch of salt
MILL ATTACHMENT PREPARATIONS
Peel and slice the carrot. Cook the carrots in the vegetable
stock.
Add the sole and continue cooking for a further 3 minutes.
Place all the ingredients in the mill bowl with 2 tbsp of the
cooking liquid. Close carefully.
Turn the selector to 1 and liquidise for 30 seconds or until the
purée reaches a very smooth consistency.
Apple and pear dessert
Preparation: 5 min • Cooking: 15 min
From 10 months
onwards
1 Golden Delicious apple
1 pear
1 tsp vanilla sugar
Junior milkshake
Preparation: 5 min
From 10 months
onwards
100 ml formula milk
½ banana
2 strawberries
Peel and core the fruit and cut into large pieces.
Place in a pan with 3 tbsp water and the vanilla sugar
and simmer for 15 minutes over a low heat. Allow to cool
slightly.
Transfer the fruit to the mill bowl, close carefully. Turn the
selector to 3 and blend for 30 seconds.
Peel the banana and cut into large pieces.
Wash and hull the strawberries and cut into halves or
quarters, depending on their size.
Place all the ingredients in the mill bowl, close carefully,
turn the selector to 3 and blend for 10 seconds.
54
Apricot yoghurt
Preparation: 5 min
From 10 months
onwards
150 g plain full fat yoghurt
1 ripe apricot
MILL ATTACHMENT PREPARATIONS
Wash the apricot, remove the stone and cut into quarters.
Place the fruit in the mill bowl, add the yoghurt and close
carefully.
Turn the selector to 3 and blend for 30 seconds.
Principle: grind the spices (speed 4 or pulse) more or less finely, according to your
preference, add the salt (fine, coarse or flakes) or sugar and shake to mix.
If you want a finer texture, you can blend all the ingredients together at the same time,
although they may not mix properly if the salt you are using is damp.
Freshly ground spices give off a wealth of aromas so you will only need to use very
small amounts: approximately 3 tablespoonfuls of spices for 200 g salt or sugar. Keep
your flavoured salts and sugars in glass jars or clay pots.
A few flavoured salt recipes
Grind all the spices using the mill attachment for 40 seconds with the selector turned to
4. Open and add 200 g salt. Close and shake to mix…. It’s ready!
Spiced salt
2 tsp coriander seeds
1 tsp black peppercorns
1 tsp cumin seeds
2 star anise pods
To flavour rice, add a little spiced salt to the cooking liquid.
56
Mediterranean salt
6 bay leaves
2 tbsp pink peppercorns
2 tbsp dried thyme
2 tbsp green peppercorns
Brings a touch of sunshine to fish and white meat.
Thai salt
1 tsp black peppercorns
1 tsp dried garlic
1 tsp chilli pepper
1 tsp ground ginger
1 tbsp coriander seeds
1 tsp dried basil
1 tsp dried lemon grass
FLAVOURED SALTS & SUGARS
Indian salt
1 tsp coriander seeds
1 tsp dried garlic
1 tsp black peppercorns
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp curry powder
1 tsp ground ginger
Gomasio (sesame salt)
Preparation: 10 min • Cooking: 5 min
90 g sesame seeds
10 g coarse sea salt
Dry-roast the seeds with the salt in a frying pan over a moderate heat for a few
minutes, stirring constantly. Do not overcook: the seeds are ready when you can crush
one between your fingers. The seeds will take on a paler colour than usual.
Turn the selector to 3 and coarsely grind the seeds and salt using the mill bowl for
about 5 seconds. Avoid reducing the mixture to a paste.
This Japanese mix will add flavour to a wide range of dishes, especially salads and
vegetables, and reduce your salt intake.
57
A few flavoured sugar recipes
Grind all the spices using the mill attachment for 40 seconds with the selector turned
to 4. Open and add 200 g sugar. Close and shake to mix… It’s ready!
Sugar for iced tea
1 stick cinnamon
1 tsp ginger
2 cardamon pods
1 clove
Energy-boosting sugar
1 tbsp dried goji berries
1 tbsp dried hibiscus flowers
1 tbsp lime zest
½ tsp ground ginger
58
Parma Violet Sugar
40 g Parma Violet*
100 g caster sugar
Place the candies and the sugar in the mill bowl. Use the pulse mode 4 times and then
for 10 seconds at speed 4 until they are reduced to a powder.
You can replace the violet candies by other candies (mint, strawberry, orange,...)
* The mill bowl should not be used to mill soft sweets.
Tropical sugar
50 g mixed dried fruit (pineapple, papaya, coconut crisps)
100 g caster sugar
Place all the ingredients in the mill bowl. Pulse 4 or 5 times.
FLAVOURED SALTS & SUGARS
Barbecue spice mix
1 tbsp coriander seeds
1 tbsp black peppercorns
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp curry powder
1 pili pili hot pepper
1 tsp dried thyme
2 tbsp sea salt
Dry-roast the peppercorns and the coriander, mustard and cumin seeds in a thickbottomed stainless-steel frying pan over a moderate heat. Stir continuously for 2-3
minutes until the spices start to release their aroma. Allow to cool.
Transfer the spices to the mill bowl and add all the remaining ingredients.
Turn the selector to 4 and process for approximately 10 seconds to achieve a powdery
consistency.
Five-spice powder
2 tbsp black peppercorns
3 star anise pods
2 tsp fennel seeds
2 cinnamon sticks
6 cloves
Dry-roast the peppercorns in a thick-bottomed stainless-steel frying pan over a
moderate heat.
Stir continuously for 1-2 minutes, then set aside. Repeat the same operation for each
spice separately.
Place the spices in the mill bowl, turn the selector to 3 and grind for about 10 seconds
to obtain a fine powder. Transfer to a glass jar with a tightly fitting lid. Can be stored
for up to a month.
FLAVOURED SALTS & SUGARS
59
Tandoori spice mix
80 ml cumin seeds
80 ml coriander seeds
1 tsp whole cloves
1 tsp black peppercorns
2 cardamon pods
1 tbsp ground ginger
1 tbsp ground turmeric
½ cinnamon stick
1 tbsp salt
1 tbsp dried garlic
1 tbsp paprika pepper
Dry-roast the cumin seeds, coriander seeds, peppercorns, cloves and cardamon pods
in a thick-bottomed frying pan over a moderate heat. Stir continuously for 2-3 minutes
until the spices start to release their aroma. Allow to cool.
Transfer the spices to the mill bowl and add all the remaining ingredients.
Turn the selector to 3 and grind for about 10 seconds to obtain a fine powder.
Homemade curry paste
2 tbsp extra virgin olive oil
1 onion
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp cloves
2 tsp black peppercorns
2 tbsp mustard seeds
2 tsp five-spice powder
2 cardamon pods
1 cinnamon stick
2 tsp turmeric
2 tsp Cayenne pepper
1 cm fresh ginger
Grind all the dried spices using the mill attachment for 40 seconds, with the selector
turned to 3, to achieve a fine powder. Set aside.
Peel and chop the onion. Gently fry the onion in the olive oil over a low heat.
Meanwhile, peel and grate the ginger.
Add the ground spices and ginger to the onions and continue cooking for a further 5
minutes.
60
FLAVOURED SALTS & SUGARS
Minted mango chutney
1 handful fresh mint leaves
1 medium-sized onion
4 green chilli peppers
180 g mango
salt
Peel the mango and discard the stone.
Place the mint leaves, mango and onion in the mill bowl, turn the selector to 2 and
process for 30 seconds to obtain a fine-textured paste.
Season to taste.
Extremely hot!
Chilli and tomato chutney
2 tomatoes
1 medium-sized onion
1 cinnamon stick
2 cloves
1 tsp coriander seeds
1 tbsp groundnut oil
1 tsp salt
1 tbsp fresh ginger, grated
1 tbsp honey
1 garlic clove
1 pili pili pepper
100 ml balsamic vinegar
Dry-roast the coriander seeds, cloves, chilli pepper and cinnamon stick in a thickbottomed stainless-steel frying pan over a moderate heat. Stir continuously for 2-3
minutes. Transfer to the mill bowl, turn the selector to 4 and grind for 10 seconds. Set
aside.
Wash the tomatoes and cut into pieces. Peel and coarsely chop the onion and garlic.
Put the tomatoes, onion and garlic in the mill bowl and press the pulse button 2 or 3
times. Gently fry this mixture in a little oil over a low heat. Add the balsamic vinegar,
salt and spices, stirring continuously. As soon as the mixture comes to the boil, add the
honey and ginger.
Cook for a further 5 minutes, stirring continuously.
Serve cold.
FLAVOURED SALTS & SUGARS
61
Soups
Vegetable soup ......................................................................14
Cream of chicory soup ...........................................................14
Red lentil and coconut milk soup .............................................. 15
Cream of celeriac and blue cheese soup ..................................15
Minted pea soup .................................................................... 17
Gazpacho .............................................................................17
Chilled olive soup ................................................................... 18
Cream of beetroot soup .......................................................... 18
Drinks
Strawberry vodka.................................................................. 20
Mojito .................................................................................. 20
Pina Colada.......................................................................... 20
Lychee cocktail ...................................................................... 21
Frozen lime ........................................................................... 21
Lemon granita ....................................................................... 21
Cucumber and radish smoothie .............................................. 22
Orange smoothie .................................................................. 22
Tropical smoothie .................................................................. 22
Strawberry, raspberry and melon smoothie ............................. 24
Breakfast .............................................................................. 24
Red berry and yoghurt milkshake ........................................... 24
Strawberry milkshake ............................................................ 26
Banana and soya milkshake ................................................... 26
Mango and coconut milkshake ............................................... 26
Spicy lassi ............................................................................ 28
Peach and rose lassi .............................................................. 28
Caramel frappuccino ............................................................. 29
Iced espresso ........................................................................ 29
Fuchsia pink ......................................................................... 30
Peach iced tea ...................................................................... 30
Autumn mellowness ............................................................... 30
Frozen desserts
Quick raspberry ice cream .................................................... 32
Blueberry ice cream............................................................... 32
Mango and gingerbread ice cream ........................................ 32
Pear ice cream ..................................................................... 33
Children’s frozen treats ......................................................... 33
Frozen peach delight ............................................................. 33
Quick fruit sorbet .................................................................. 34
Cherry and almond frappé .................................................... 34
Peanut butter and chocolate chip ice cream ............................. 34
Chocolate and banana frappé ............................................... 36
Coffee frappé ....................................................................... 36
Belle Hélène pear frappé ...................................................... 36
Apricot frozen yoghurt .......................................................... 38
Strawberry frozen yoghurt ..................................................... 38
Index of recipes
62
Other preparations
Variations on the theme of quiche lorraine .............................. 40
Tomato and mozzarella clafoutis ........................................... 41
Egg and tuna bake ............................................................... 41
Pancake batter ..................................................................... 42
Pear and chocolate yoghurt pot cake ...................................... 42
Cream caramel ..................................................................... 44
Creamy chocolate mousse ...................................................... 44
Cherry and almond clafoutis .................................................. 46
Far Breton prune cake ........................................................... 46
Mill bowl preparations
Dips & sauces
Tapenade ............................................................................ 48
Avocado salsa ...................................................................... 48
Tuna rillettes .......................................................................... 48
Heart of palm hummus .......................................................... 49
Creole dip ............................................................................ 49
Herby sauce ......................................................................... 49
Sauce vierge ......................................................................... 50
Green chilli sauce .................................................................. 50
Quick chocolate fondue ......................................................... 50
Baby food
Puréed courgette and chervil .................................................. 52
Chicken with bulgar wheat ..................................................... 52
Sole and carrot ..................................................................... 52
Apple and pear dessert ........................................................ 54
Junior milkshake ................................................................... 54
Apricot yoghurt ..................................................................... 54
Flavoured salts & sugars
Spiced salt ............................................................................ 56
Mediterranean salt ............................................................... 56
Thai salt................................................................................ 56
Indian salt............................................................................. 57
Gomasio (sesame salt) ........................................................... 57
Sugar for iced tea ................................................................. 58
Energy-boosting sugar ........................................................... 58
Parma Violet Sugar ............................................................... 58
Tropical sugar ....................................................................... 58
Spice mixes
Barbecue spice mix ............................................................... 59
Five-spice powder ................................................................. 59
Tandoori spice mix ................................................................ 60
Homemade curry paste .......................................................... 60
Minted mango chutney .......................................................... 61
Chilli and tomato chutney ...................................................... 61
63
Index of recipes
63
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.
Ref. : 505 751 - 06/2013
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