Magimix LE DUO Plus XL User Manual

Le Duo

Instructions for Use

Introduction 2

Important safeguards 3

Description 5
Fitting/removing the parts 7
Using the citrus press 8
Using the juicer 9
Using the Smoothie

Using the Slicing/Shredding kit 11
Cleaning 14

Fruit & Vegetables

Golden rules 16
Advice from our dieticians 17
Vitamins and mineral salts 26
Kids’ corner 28

Recipes

Spring 29
Summer 41
Autumn 53
Winter 65
Index 78

m

ix 10

INTRODUCTION

We all know just how good fruit and vegetables are for us.
There are 1001 ways of preparing them, but juices are a particularly simple and

enjoyable means of increasing our daily intake.
This is why Magimix has created Le Duo, a unique appliance that can turn all

your fruit and vegetables into juices, smoothies, nectars, coulis, and even exciting
salads, with every season bringing fresh inspiration.

Based in the heart of Burgundy in France, Magimix has forty years’ experience
in designing and manufacturing simple, robust and efficient appliances that satisfy
your gourmet needs while looking after your health.

It was only natural for Magimix to join forces with INTERFEL, the French fresh fruit
and vegetable joint-trade organisation that has been tasked by the French
Government to raise awareness, educate and inform consumers about healthy
eating and the importance of fresh fruit and vegetables.

For several years now, Magimix has been helping INTERFEL carry out its missions
by:

• designing practical, long-lasting kitchen appliances that take the hassle out and
put the fun back into cooking with fruit and vegetables on a daily basis;

• developing recipe books packed with imaginative ideas for including fruit and
vegetables in our everyday diet;

• communicating about cookery, fresh fruit and vegetables, health and fitness,
the pleasure of eating well, and the enjoyment of sharing meals with family or
friends.

We very much hope that your Duo will give you every satisfaction and help you
get all the vitamins you need.

2

!

IMPORTANT SAFEGUARDS

When using an electrical appliance, basic safety precautions should
always be taken, including the following:

• Read through all the instructions carefully.

• To avoid the risk of electric shock, never immerse the appliance in
water or any other liquid.

• This appliance can be used by persons with reduced physical, sensory
or metal 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 if they understand the hazards involved. Children
should not play with the appliance. This appliance shall not be used by
children. Keep the appliance and its cord out of reach of children

• Only for citrus press use: 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 supply cord is damaged,or if the appliance is damaged in any
manner, it must be replaced by the manufacturer, its service agent or
similarly qualified persons in order to avoid a hazard.

• Always unplug your appliance if you are leaving it unattended, and
before cleaning it, or fitting or removing parts.

• Before plugging an appliance in, check that the voltage indicated on
that 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 and
make sure it never comes into contact with hot surfaces.

• Do not use the appliance if the rotating sieve or the protecting cover is
damaged or has visible cracks.

• Your appliance is equipped with a thermal protection that automatically
stops the motor 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 on again.

• Never leave your appliance running unattended, even though you do
not have to keep the button pressed.

3

!

IMPORTANT SAFEGUARDS

• Never insert a foreign object – including your fingers - in the feed tube
while the juicer is running, to prevent serious injury and avoid damaging
the appliance. Always use the pusher.

• Check that the lid is completely level and correctly locked into
position before switching your appliance on.

• Never attempt to override the safety mechanism.

• Press the 0 button and wait for all the moving parts to stop before remo-

ving 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

4

DESCRIPTION

Citrus press

Ideal for citrus fruits such as oranges, lemons and
grapefruits.

Result: quick-to-make juice with no pips and

exactly the right amount of pulp.

Juice extractor

Ideal for firm-fleshed fruit and vegetables, such
as apples, carrots, melons and cucumbers.

Result: a clear juice without any pulp.

m

Smoothie

By adding the patented paddle, you can
transform your juice extractor into Smoothiemix.
Ideal for soft (or cooked) fruit and vegetables,
such as raspberries, blackcurrants and tomatoes.

Result: a thick smoothie, nectar-or coulis-type

juice and highly efficient for maximum juice extraction :
+ vitamin C, + juice, + antioxidants

ix

*

Never use this attachment for juicing hard fruit and

!

vegetables (carrots, coconut, etc.), as you may
damage your appliance.

With some fruit and vegetables, such as pears and pineapples, you can choose

m

between the juicer and the Smoothie
looking for:

- juice extractor: a clear juice but a lower yield

- Smoothiemix : a nectar/coulis and a higher yield

To find out which attachment is most suitable for each type of fruit or vegetable,
consult the A-Z listings on pages 17-25.

depending on the model

ix, depending on the end result you are

*

5

DESCRIPTION

Lever arm

Large citrus cone

Small citrus cone

Juice Extractor Citrus press Slicing/Shredding kit*

Pusher

Juice extractor basket removable rim

Lid

Smoothiemix*

Pusher

Lid

Paddle 2- and 4-mm

grating/slicing discs**

Disc support

Citrus press basket

Bowl

Spout

Motor base

Juicer basket

Midi bowl

Spatula

* depending on the model

** The function is engraved on the disc: R/G = Grater, E/S = Slicer

The numbers indicate the thickness of the cut (e.g. 2 = 2 mm)

6

FITTING/REMOVING THE PARTS

Carefully wash all the parts before using your appliance for the first time (p. 14).

Unwind the length of power cord you
require and thread it through the slots on
the underside of the motor base to avoid
vibrations.

1

Assembly: lower the bowl onto the motor

shaft, spout facing left and turn anti­clockwise.

1

Removal: unlock the citrus press basket or

the lid by turning clockwise.

NOTE: your appliance will only start if both the bowl AND the lid (or the citrus press
basket) are locked into place.
When not using your appliance, only turn the lid (or the citrus press basket) partway,

*

so that it is not locked into position.

2 3

Turn the bowl anticlockwise until it locks
into place. Fit the required attachment
(p. 8-11).

2 3

Turn the bowl clockwise and lift up the
bowl.

7

USING THE CITRUS PRESS

1

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

5

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

3 42

Choose the cone according to the size of
your citrus fruit. The larger cone should
always be fitted onto the smaller one.

6 7

Place a glass under the spout. Position the
halved fruit on the cone, pressing down
gently.

8 9 10 11

Lower the arm. Press (1), then apply
GENTLE pressure to the lever arm until all
the juice has been extracted.

When juicing grapefruit, release the pressure very slightly from time to time, in order
to extract the maximum amount of juice.

At the end of the operation, switch the
appliance off (0) before raising the lever
arm, in order to avoid splashing.

*

8

USING THE JUICE EXTRACTOR BASKET

1 2

Assembly: lay the rim flat on the edge of

the basket and press it down all around
until it is completely horizontal (the rim
ends should be aligned).

4 5

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

3

Lower the juicer basket onto the motor
shaft.

6 7

Place a glass under the spout. Switch the
machine on (1) and allow it to run without
interruption until the operation is finished.

! !

WARNING

• Never insert a foreign object – or your
fingers - into the feed tube.

Always use the pusher supplied.

8 9

Introduce the fruit and vegetables into the
feed tube. Gently guide them through with
the pusher.
Switch the appliance off (0).

If your appliance starts to vibrate, switch it off and empty the juicer basket.

For maximum yield, apply gentle pressure via the pusher so that the fruit (or
vegetables) come into direct contact with the grater.

*

At the end of the operation, wait a few seconds for the appliance to finish extracting
the juice before switching it off.

• Wait for the juicer basket to come to a
complete standstill before unlocking the
lid.

9

USING THE SMOOTHIEMIX

1 2

Assembly: lay the rim flat on the edge of the

basket and press it down all around until it
is completely horizontal (the rim ends should
be aligned).

4 5

Insert the paddle into the juicer basket.

8

Introduce your fruit into the feed tube,
either left whole or cut into large pieces.
Gently guide it through using the pusher.
Allow it to run without interruption until the
operation is finished.

9

3

Slide the juicer basket onto the motor shaft.

6 7

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

WARNING

! !

• Never insert a foreign object - or your
fingers - into the feed tube. Always use
the pusher supplied for that purpose.

• Always wait for the juicer basket to
come to a complete standstill before
opening it.

• Never attempt to process hard fruit or
vegetables with this attachment.

10

If your appliance starts to vibrate, switch it off and empty the juicer basket.

For maximum yield, apply gentle pressure via the pusher so that the fruit (or
vegetables) come into direct contact with the grater.

*

At the end of the operation, wait a few seconds for the appliance to finish extracting
the juice before switching it off.

USING THE SLICING/SHREDDING KIT

1

Lower the midi bowl onto the motor shaft
inside the bowl.

E

/

S

2

3

Position the disc on top of the disc support,
with the relevant function and thickness
indicators uppermost.

5 6

Position the lid and turn it anticlockwise
until it locks into place.

2

Slide the disc support onto the motor shaft.

4

If the disc doesn't fit correctly turn
anti-clockwise until it is securely fitted.

WARNING

! !

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

• Never insert a foreign object - including
your fingers - into the feed tube.
Always use the pusher supplied for
that purpose.

The function is engraved on the disc: R/G = Grater, E/S = Slicer.
The figures correspond to the thickness of the cut (e.g. 2 = 2 mm).

*

11

USING THE SLICING/SHREDDING KIT

7 8 9

Insert your fruit or vegetables.

Switch the machine on and press down
using the pusher.

12

Slicing: stand long fruit and vegetables
(carrots, leeks, etc.) upright and make sure
they fill the feed tube.

Grating: for longer shreds, stack the fruit and vegetables horizontally in the feed tube.

Round fruit and vegetables (apples, tomatoes,
etc.) can be cut in half, if necessary.

MAXIMUM PROCESSING CAPACITY

600 g MAX

grated or sliced fruit and vegetables

=

=

=

=¼

=

=

=¼

Equivalents based on medium-sized fruit and vegetables.

It is very important not to exceed the maximum processing capacity. If you hear a

!

rubbing sound, switch the appliance off immediately.
Empty the bowl regularly if you wish to process larger amounts.

13

CLEANING

Always unplug your appliance before you clean it.
Disassemble all the parts (p.7) and clean them immediately after use (water and washing-up
liquid).

Bowl: push the spout into the cleaning
position.
Citrus press: unclip the lever arm by pulling
the tab free.

Using the short side of the spatula, scrape
out the bulk of the pulp from inside the
basket.

Juicer: remove the rim.
Press towards the inside where it says
PUSH, then lift it off.

Then scrape the outside clean, holding the
basket under a gently running tap to wash
the pulp away.

14

If necessary (e.g. after juicing berries), use
a washing-up brush.

To avoid seriously damaging the removable parts:

• Detergents: check that they are compatible with plastic items.

• Dishwasher: select the minimum temperature.

*

• Handwashing: avoid leaving items to soak in detergent for too long.

Motor base: wipe with a damp cloth.
Avoid abrasive products.

GOLDEN RULES

1

Respect the seasons. No more strawberries in January! Seasonal

fruit, picked when ripe, near you and just before you eat it, has far more flavour
and far greater nutritional value than fruit that has ripened in your fridge or in
the hold of a ship. What’s more, it’s good for the planet!

Buy fresh produce in small amounts The fresher the fruit

2

and vegetables, the more vitamins they will contain and the more juice they
will yield. So it’s best to buy as and when you need them. Look out for those
unmistakeable signs of freshness: smooth skin, green leaves, no bruising, etc.

If possible, opt for organic produce, especially in the case of fruit and vegetables
you don’t need to peel, as the skin is generally rich in nutrients. It will also have
far more flavour!

3

Use a variety different fruit and vegetables contain different substances and

therefore benefit your health in different ways.

4

Always rinse your fruit and vegetables before using them. Obvious,

really…. Don’t leave them to soak for hours - just run them under the tap.

5

Store in a cool place! Some fruit and vegetables don’t like the cold

and prefer to be put in a fruit bowl (tomatoes, avocados, etc.), while others can
be kept in the vegetable compartment of your fridge (carrots, cucumbers,
peppers, etc.). Whatever the case, they all need to spend an hour in the fridge
before being juiced, as juice is nicer chilled than lukewarm. If you add ice cubes,
make sure they were made with good-quality water.

16

Drink immediately. Drink or use it immediately, if possible, as some

6

vitamins, particularly vitamin C, are fragile and can be destroyed by exposure to
light and to air (oxygen). If you have to store your juice for a while, add a few drops
of lemon juice so that it keeps for longer and put it in the fridge.

7

Have fun! You can make an endless number of healthy and delicious

concoctions with your juicer, so give your imagination free rein.

Fruit is rich in fructose (a natural sugar), so if you are sugar intolerant, drink your
juice in moderation.

In the A-Z listings on the following pages, INTERFEL dieticians Camille Roy and
Virginie Roux describe the benefits of different fruit and vegetables and tell you
how to choose the best ones.

ADVICE FROM OUR DIETICIANS

Apple

Select firm fruit with good skin. There
are hundreds of varieties to choose
from, ranging from the tart and
refreshing Granny Smith to the milder,
sweeter Golden Delicious. Wash them
and process them directly in the juicer
without peeling or deseeding them.

Benefits: apples contain a wide

variety of antioxidants.

Apricot, Peach, Nectarine

or

Select fruit that are fully ripe: they
will be fragrant, a good colour and
feel heavy in the hand. Wash them
and remove their sto­nes. Their flesh yields
a fairly thick nectar, so
if you are using the jui­cer attachment, you may need to com­bine them with other, juicier, fruit or
vegetables, to get the juice flowing
and dilute the pulp.

Benefits: apricots are exceptionally

rich in provitamin A (50% of
recommended daily intake). These
stone fruits are very digestible, as their
fibres consist mainly of pectin, which is
very well tolerated.

Asparagus

Select firm, young spears, either white
for a subtle, delicate flavour, or green
for a more pronounced taste. Wash
and discard the tough, woody ends
before processing them in the juicer.

Benefits: asparagus juice contains

diuretic compounds and elements
such as potassium that promote renal

function.

Banana

Choose fruit with uniformly yellow
skin. Banana flesh is so thick that
when it is pressed, it produces a
purée rather than a juice. This is why
it is a good idea to combine it with
other fruit. Always process bananas
(peeled) first, followed by other,
juicier fruit to dilute the purée.

Benefits: this high-energy food (90

kcal/100 g) is extremely rich in
potassium (a single banana meets
the recommended daily intake).
Nutritious and easy to digest,
bananas are rich in starch, phosphorus
and vitamins A, B and C.

Spring Summer Autumn Winter

17

ADVICE FROM OUR DIETICIANS

Beetroot

Choose firm ones that are not too
big. Scrape and cut into pieces before
processing them in the juicer. As it is
often difficult to find raw beetroots in
the shops, you can used cooked
ones, bearing in mind that their
nutritional value will be slightly
lower.

Benefits: beetroots are rich in sugars,

especially saccharose, and minerals.

Blackberry

Choose soft, plump, shiny fruit. If you are
buying them, check that there is no juice
at the bottom of the punnet. Rinse them
briefly under the tap and drain on
kitchen paper before processing them in
the SmoothieMix.

Benefits: blackberries contain many

minerals, including potassium, calcium,
magnesium and iron, as well as trace
elements, such as zinc, copper and
manganese. Blackberries ward off
cardiovascular disease by strengthening
capillary walls.

Blackcurrant, Redcurrant,
Blueberry

Select firm berries with shiny skins
(blueberries should have a bloom on
them). To enjoy them all year round,
remove them from their stalks, wash
them, dry them and freeze them
in punnets. If you are using fresh
berries, strip them from their stalks
before processing them using the
SmoothieMix. As redcurrants have
virtually the lowest sugar content of
any fruit, use cane syrup to sweeten
their rather tart juice.

Benefits: these red fruits are rich in

vitamin C and antioxidants, some of
which play a role in the formation of
the retina.

Broccoli

Choose broccoli heads
with tight, dark green florets. You can
process both stalks and florets in the
juicer. As broccoli juice is quite bitter,
it is a good idea to combine it with
other juices.

Benefits: broccoli belongs to the

cabbage family, which is known for
its anti-cancer properties.

18

ADVICE FROM OUR DIETICIANS

Carrot

Select very hard carrots with a
smooth, undamaged skin. There is
no need to peel them, providing you
scrub them well before cutting them
into pieces. Make sure you always
have a supply of fresh carrots to
hand, as carrot juice serves as the
basis for a host of cocktails.

Benefits: extremely rich in provitamin

A (betacarotene), carrots are very
good for the skin and
mucous membranes, as
well as for night
vision.

Celery

Cherry

or

Choose large, plump cherries (e.g.
Burlat) that have dark red, blemish-free
skin and are preferably still on their
stalks. Cherry juice is very fragrant, but
requires rather a lot of preparation, as
the fruit has to be washed, pitted and
destalked before being processed.

Benefits: cherries are the sweetest of

all the red fruit. They are very rich in
vitamin A, which is useful for night
vision. They also have a high
potassium content, meaning that they
are diuretic. Cherry juice has
antibacterial properties, neutralising
the enzymatic activity that leads to the
formation of dental plaque.

Citrus fruit

(Lemon, Orange, Grapefruit)

Choose firm sticks that are very fresh
and have a good green colour.
Wash and cut them into pieces
before processing them in the juicer.
With its slightly salty taste, celery
juice goes well with other fruit and
vegetable juices (apple, tomato,
etc.).

Benefits: celery contains many rare

trace elements. It can restore the body’s
pH balance and eases muscle cramps

Spring Summer Autumn Winter

or or

Always choose fruit that are heavy
for their size and have a thin, shiny
skin. The simplest way of extracting
their juice is to use the citrus press.
However, when making cocktails,
you may find it more convenient to
peel them and process them in the
juicer or Smoothie
other fruit.

m

ix along with the

19

ADVICE FROM OUR DIETICIANS

Benefits: citrus fruit are extremely

valuable for combating stress and
tiredness. Although they taste acidic,
they actually have a useful
alkalinizing effect in the system,
neutralizing the acid ash left by all
the meat we consume.

Coconut

Choose a coconut that is heavy for its
size and does not have any cracks.
Its “eyes” should be intact and above
all show no signs of mould. Begin by
piercing one of these eyes with a
knife and collect the coconut water in
a glass. Smash the coconut with a
hammer, remove the shell and break
the flesh into small pieces. There is no
need to remove the dark rind. Put the
pieces through the juicer to grate
them. Next, add the coconut water
and/or mineral water via the feed
tube to rinse the pulp and make
coconut milk. Keep the shredded
coconut for making cakes.

Benefits: about a third of coconut

flesh is fat, making it a good energy
source, unlike coconut water,
which only contains carbohydrates,
minerals and trace elements.

in order to retain as many vitamins
and minerals as possible. Very
thirst-quenching, cucumber juice is
quite watery and can be used to
tone down stronger tasting juices
(radish, pepper, etc.).

Benefits: low in calories, but rich

in minerals, especially potassium.
It contains not just vitamin C, but
also all the B-complex vitamins.
When taken on an empty stomach,
cucumber juice is reputed to have
depurative properties and to
stimulate the appetite.

Fennel

Choose firm, white bulbs with a few
plumes still attached. Wash and cut
into pieces. Its anise flavour goes
well with other juices (apple, orange,
etc.).

Benefits: fennel has a high concentration

of aromatic essential oils with
antispasmodic properties.

20

Cucumber

or

Choose very firm, dark green
cucumbers. Wash, but do not peel,

ADVICE FROM OUR DIETICIANS

Ginger

Only use firm, fresh roots with no
wrinkles. You only need a small piece
of ginger root and this must always
be processed in the juicer before the
other fruit and vegetables, when
making zingy cocktails.

Benefits: ginger is rich in minerals,

but poor in sodium. It is therefore
ideal for seasoning dishes in a
salt-free diet. Ginger has many
medicinal qualities, aiding digestion,
and combating travel and morning
sickness.

Grape

or

Grapes should be firm, of uniform

size and firmly attached to

their stalks. Wash them

carefully and strip them

from the bunch.

Their sweet juice is

very popular with
children.

Benefits: as grape juice is very sweet,

it can help sportsmen and women
recover quickly after intense physical
exercise. If it is part of a slimming diet,
it needs to be diluted or combined with
the juice of another fruit.

Guava

or

Choose guavas with pale yellow skin

- a sign of ripeness. Remove this skin
before processing in the juicer or the
Smoothiemix. As its flesh is very
dense, it is a good idea to process
just one fruit at a time and to empty
the juicer basket before processing
other types of fruit.

Benefits: guavas are exceptionally rich

in vitamin C. The juicer provides
a means of eliminating most of its
insoluble fibres, which might otherwise
irritate sensitive intestines.

Kiwi

or

Select ripe fruit that are soft to touch.
Peel and cut into pieces.

Benefits: extremely rich in vitamin C,

it is an excellent all-round tonic.

Lettuce

Select a lettuce with lush green leaves.
Detach a few leaves, wash them and
roll them together to form a small
package that can then be introduced
into the feed tube. Its juice is quite
bitter, so it is best to mix it with other
juices.

Spring Summer Autumn Winter

21

ADVICE FROM OUR DIETICIANS

Benefits: all lettuce varieties (except

for the Iceberg) contain high levels of
vitamin K, which promotes blood
coagulation.

Lychee

or

Choose lychees with pink or red husks.
Tinned lychees are easy to find, but the
flavour of fresh fruit is vastly superior.
Remove the husks and stones before
processing in the juicer or
Smoothiemix.

Benefits: a sweet fruit with quite a high

calorie content. The husk efficiently
protects the vitamins (C and
B-complex) and minerals it contains.

Mango, Papaya

or

Melon, Watermelon

or

Choose a heavy melon without any
blemishes. You should be able to pull
the stalk away slightly. A watermelon’s
skin should be hard and smooth.
Scoop out the seeds (of the melon)
and remove the skin.

Benefits: Melon: whatever its colour,

the melon is a major source of
vitamin C, providing 1/3 of the
recommended daily intake. Its very
fragrant juice goes well with acidic
fruits. Do not drink the juice chilled,
as this accentuates its laxative effect.
Watermelon: very low in calories,
watermelon juice has excellent
depurative properties and is a
natural appetite stimulant.

Parsley

22

The flesh of a ripe mango
or papaya should be soft to
touch. Peel the fruit and
remove their stones or seeds. If
using the juicer attachment, you may
need to follow a mango or a papaya
with juicier fruits to dilute the
pulp. The less flavoursome papaya
particularly benefits from being
combined with other ingredients.

Benefits: Mango: one of the richest

fruits in provitamin A, which is
good for the skin and the mucous
membranes.
Papaya: contains papaine, which
aids protein digestion.

Choose dark green leaves. On its
own, parsley juice is quite strong­tasting and is best combined with
other juices. Always process the
leaves (washed and drained) in the
juicer before any other vegetables.

Benefits: parsley juice is useful for

combating anaemia. It is a tonic and
a stimulant.

ADVICE FROM OUR DIETICIANS

Passion fruit

or

Choose fruit that is heavy in the
hand, with slightly wrinkled skin (if it
is too wrinkled, the flesh will be dry).
Cut in half and scoop the flesh out
with a tsp. Its very fragrant taste will
enhance many different cocktails.

Benefits: passion fruit is highly

nutritious. It has antispasmodic
and sedative properties. The juicer
provides a means of eliminating all
the seeds, which can irritate sensitive
intestines.

Pear

or

Select firm fruit with good skin. Wash
and cut into pieces, but leave the skin
and pips. Add a few drops of lemon

juice straightaway, as pear juice

quickly oxidises.

Benefits: pears have a high

water content and are therefore

useful as a slimming aid. Pears

contain minerals and vitamin C,
which is reinforced by the presence
of carotene and vitamin E. The latter
are antioxidants that can help
prevent the premature ageing of
cells.

Pepper

or

Choose firm, smooth-skinned
peppers. The riper the pepper,
the redder it will be and the
more antioxidant pigments it
will contain. It will also be
sweeter. Peppers should be washed
and destalked. Use the juicer for raw
peppers (juice) and the SmoothieMix
for cooked ones (coulis).

Benefits: peppers are an excellent

source of provitamin A and flavonoids
(formerly known as vitamin P). As
such, they have an antioxidant effect
and prevent the premature ageing of
cells, as well as protecting small blood
vessels.

Persimmon

Originally from Japan, persimmons
resemble large, orange tomatoes.
Make sure you only use ones that are
very ripe. Unlike other fruit, they are
at their best when they are soft and
no longer smooth or shiny. They have
sweet, slightly honey-flavoured flesh.
Wash the fruit, remove the calyces,
and process in the Smoothiemix.

Benefits: rich in natural sugars,

persimmons are a good source of
energy. They also contain useful
amounts of vitamin C and provitamin
A which, together with the presence

Spring Summer Autumn Winter

23

ADVICE FROM OUR DIETICIANS

of lycopene, are thought to protect
the cardiovascular system.
Persimmons have a high mineral
content, including potassium, which
has a mildly diuretic effect.

Pineapple

or

Choose one that is heavy and
fragrant. A pineapple is ripe if you
can easily pull a leaf away from the
base of the tuft. Remove the leaves

and the skin, then cut into

pieces.

Benefits: pineapples contain

bromeline, an enzyme

known to aid

digestion.

Plum

or

Choose plump fruit with a good colour
that yield slightly to the touch. Wash
them, halve them and stone them.

Benefits: sweet, juicy fruit, plums are

very thirst-quenching and have only
a modest calorie content.

Radish

Choose hard, red radishes with
healthy green leaves. Remove these
leaves and wash the radishes before
processing them in the juicer. Radishes
have quite a peppery taste, which is
useful for pepping up cocktails.

Benefits: rich in sulphur, which is

responsible for that peppery taste
and above all stimulates the appetite
and aids digestion.

Raspberry

Select ripe, unblemished fruit. If you
are picking them yourself, they should
come away easily from their stalks.
Avoid washing them if possible, so
that they retain their full flavour.

Benefits: raspberries are a good

source of calcium, iron and
magnesium, helping to maintain the
body’s mineral balance. They are
also a useful source of fibres. The
juicer is a good way of their pips,
which can irritate sensitive intestines.

Strawberry

or

Choose the most fragrant strawberries,
making sure they do not have any
blemishes. Wipe them gently with

24

damp kitchen paper (washing them in
a bowl of water makes them watery),
then hull them.

Benefits: these early summer fruits

replace citrus fruit (winter fruits) as a
source of vitamin C.

Tomato

or

Select ripe tomatoes with a good red
colour. Wash them and remove their
stalks. With the SmoothieMix, the yield
will be far higher than it would be with
the juicer. Fresh and natural tomato
juice or coulis is quite pale, becoming
more crimson when it is cooked.

Benefits: when eaten at the start of a

meal, tomatoes open up the appetite.
Their acid taste stimulates digestive
secretions and helps the meal to be
absorbed.
The juicer tomato skin, which is
difficult to digest and can irritate
sensitive intestines.

ADVICE FROM OUR DIETICIANS

Spring Summer Autumn Winter

25

THE BENEFITS OF VITAMINS AND MINERALS

Nutrients

Provitamin A (carotene)

Vitamin B9 Vitamin B9 (folic acid) prevents certain forms of anaemia and

Vitamin C

Vitamin D It regulates calcium and phosphorus metabolism, thus ensuring

Vitamin E

Vitamin K

Calcium

Benefits

Good for eyesight, growth and skin. Provitamin A protects the
organism against free radicals.

helps the nervous system function properly.

By stimulating our organism’s defences against infectious
agents (bacteria or viruses), it reinforces our immune system. It
also promotes iron absorption.

healthy skeletal development.

Vitamin E has antioxidant properties, helping to protect our
cells.

This is vital for blood coagulation and helps to fix calcium.

It contributes to the formation and solidity of bones and teeth.

26

Iron Iron plays a key role in the manufacture of haemoglobin (the

vital pigment of red blood cells that carries oxygen to all the
other cells in our body).

Magnesium

Potassium It regulates blood pressure.

Sodium

Zinc

This regulates the metabolism of muscle, heart and nervous
tissue.

Sodium mainly helps to maintain cell hydration.

This promotes cell renewal, the immune system and the healing
of wounds.

WHICH ARE THE BEST SOURCES OF

THESE VITAMINS AND MINERALS?

Nutrients Which fruit and vegetables

contain the most?*

Provitamin A (carotene)

Vitamin B9

Vitamin C

Carrot, parsley, spinach, fennel, sorrel, mango, green
cabbage, watercress, pumpkin, melon, apricot, persimmon,
etc.

Watercress, spinach, parsley, pepper, sorrel, broccoli, green
cabbage, melon, leek, fennel, etc.

Guava, blackcurrant, parsley, pepper, sorrel, broccoli, green
cabbage, kiwi fruit, papaya, orange, etc.

Vitamin D

Vitamin E

Vitamin K

Calcium

Iron

Magnesium

Potassium

Sodium

Zinc

This is mainly found in fish and eggs, not fruit or vegetables.

Fennel, kiwi fruit, spinach, parsley, blueberry, mango, green
cabbage, sorrel, pepper, etc.

Other sources: oils, nuts, etc.

Spinach, watercress, broccoli, green cabbage, parsley, etc.

Parsley, watercress, spinach, fennel, broccoli, Swiss chard,
blackcurrant, green cabbage, sorrel, orange, etc

and, of course, dairy products, etc.

Parsley, watercress, spinach, fennel, blackberry, broccoli,
blackcurrant, mango, redcurrant, etc.

Other sources: calf’s liver, pulses, etc.

Sorrel, Swiss chard, spinach, parsley, fennel, passion fruit,
banana, broccoli, etc.

and don’t forget chocolate, which is particularly rich in magnesium

Parsley, spinach, fennel, sorrel, banana, Swiss chard, broccoli,
blackcurrant, pumpkin, cauliflower, etc.

Swiss chard, celery, fennel, spinach, turnip, parsley, watercress,
carrot, green cabbage, melon, etc.

and salt, of course, but never to excess!

Passion fruit, spinach, parsley, broccoli, cauliflower, pome­granate, raspberry, etc.

Other sources: dairy products, walnuts, etc.

* Source: French Agency for Research and Information on Fresh Fruit and Vegetables (APRIFEL).

27

KIDS’ CORNER

Getting your kids to eat fruit and vegetables can sometimes be a struggle. Here
are a few useful tips!

Spark their curiosity: take them to the market to introduce them to

different types of fruit and vegetables. Get them to taste them, touch them or
guess their identity (with or without a blindfold). If they don’t like something, don’t
force them. Instead, either try serving it in a different way (e.g. cooked, blended
or combined with another ingredient) or else wait a few months (or even years!)
before introducing it again.

The “mystery smoothie”: the idea here is to mix fruit and vegetables

together (e.g. Popeye’s potion, p.30). Kids generally like the sweet taste and
surprising colour. The one who identifies all the ingredients first is the winner!
Ideal at breakfast time, to get the day off to a flying start, as well as at teatime,
to recharge those flagging batteries!

“I made it all by myself!*”: encourage your kids to invent their own

combinations. It’s a good way of using up surplus fruit and vegetables, and can give
them a real sense of pride. Every season brings fresh opportunities for their
imagination to run free. What’s more, the end result is full of natural goodness, with
no preservatives or additives…

Straws: not strictly necessary, but far more fun!

28

“Veg art”: everything tastes so much better if it’s made to look good! If they

are imaginatively presented, chopped raw vegetables can really whet kids’
appetites! You could even have a competition!

Fruit lollipops: help your kids to make juices or smoothies and fill lollipop

moulds with them, perhaps adding some tiny pieces of fruit and a drop of cane
syrup if the mixtures are not sweet enough. Freeze the lollipops for 24 hours.

Rule no.1: FUN

* Never let your children use the appliance unsupervised.

SPRING

Cucumber, Carrot & Lime

Preparation: 5 min

Serves 2 glasses

½ cucumber
3 medium-sized carrots
½ lime

Power Cocktail

Preparation: 5 min

Serves 2 glasses

½ bunch parsley
1 orange
3 carrots

Wash and peel the vegetables. Peel the lime.
Put all the ingredients through the juicer, starting

with the lime, and drink immediately.

Not only refreshing, but good for your skin.

Peel the orange. Wash the parsley and carrots. Top
and tail the carrots.
Process the parsley in the juicer first, followed by
the orange, then the carrots.

30

Strawberry & Banana Nectar

Preparation: 5 min

Serves 2 glasses

10 strawberries
1 banana
1 lime
1 tsp clear honey

SPRING

Peel the banana and cut into pieces. Wash and hull
the strawberries. Juice the lime in the citrus press.
Replace the citrus press attachment with the

Smoothie
by the strawberries.

Stir in the honey and lime juice. Place 2 tbsp of
crushed ice in each glass and pour the juice over
the crushed ice.
If you find the nectar too thick for your liking, you
can dilute it with a little water.

mix and process the banana, followed

Apple & Strawberry

Preparation: 5 min

or

Serves 2 glasses

2 apples
200g strawberries

Kitchen Garden

Preparation: 5 min

Serves 2 glasses

6 lettuce leaves
2 tomatoes
100g radishes
1 stick celery
½ cucumber
Chives

Wash and hull the strawberries. Set two aside for
decoration.

Wash the apples and cut into pieces. Put the
strawberries through the Smoothie
followed by the apples.

Combine and serve straightaway.

For a novel twist, add a few basil leaves and a little
pepper.

Wash all the vegetables. Roughly peel the cucumber
and remove the tomato stalks.

Chop the bulky vegetables into pieces.

Process all the vegetables in the juicer, starting with

the lettuce leaves rolled together, then the tomatoes,
radishes, celery and finally the cucumber.

mix first,

Scatter with snipped chives.

SPRING

31

Greek-Style Cream of Cucumber

Preparation: 5 min

or

Serves 400ml

1

/2 cucumber
250g Greek yoghurt
Chives
Mint
Salt & pepper
1 dash lemon juice

Gazpacho

Preparation: 5 min

Serves 4*

600g very ripe tomatoes
¼ cucumber
¼ red pepper
½ garlic clove
2 tbsp olive oil
Salt & pepper

Wash and roughly peel the cucumber. Cut into
pieces and put through the juicer or Smoothie

Whisk the cucumber juice with the yoghurts, add
the chopped mint and chives according to taste,
and season with lemon juice, salt and pepper.
Chill.

Serve this cream in tiny glasses as an appetiser,
decorated with chive leaves.

Wash the vegetables.

Roughly peel the cucumber, and destalk the pepper

and tomatoes.

Chop the vegetables into pieces so that they fit inside
the feed tube.

Peel the garlic.

mix.

or

32

SPRING

Process all the above ingredients, either in the
Smoothie
juice extractor for a thinner consistency.

Season with the olive oil, salt and pepper.

Chill for at least 3 hours.

For a more sophisticated starter, garnish with tiny
vegetable dice just before serving.

* Lower yield with the juicer attachment (2-3 servings).

mix for a creamy consistency, or in the

Asparagus Foam

Preparation: 15 min • Cooking: 20 min • Resting time: 1 h

Equipment: espuma gun
(soda siphon)
Serves 6

1 bunch green asparagus
Chicken stock
250ml single cream
2 sheets gelatine

Wash and peel the asparagus spears, discarding
the tough, woody bases. Set six spears aside. Chop
the remainder into small pieces.
Immerse the asparagus in a pan of hot chicken
stock (the liquid should just cover the spears) and
cook for approx. 20 min until the asparagus is soft.

Add the cream and season with pepper.
Put the gelatine sheets in a bowl of cold water to

soften.
Process the asparagus in the Smoothie
with the chicken stock and cream.

Add the gelatine to the creamed asparagus and stir
until dissolved.
Pour the resulting mixture into the espuma gun and
insert a gas cartridge. Shake the gun to combine
thoroughly.
Refrigerate for at least one hour.
Just before serving, heat a dash of olive oil in a
frying pan and fry the reserved asparagus spears
with a pinch of salt.
Serve the foam in tiny cocktail glasses, with the
asparagus spears on top.

mix, together

34

SPRING

Passata di Pomodori (tomato coulis)

Preparation: 10 min • Cooking: 30 min

Serves ½ litre of coulis
(after reduction)

1kg ripe tomatoes
2 tbsp olive oil
2 tsp sugar
2 garlic cloves
1 bunch fresh basil
Salt & pepper

Wash the tomatoes and cut into pieces.
Pour the olive oil into a large frying pan and

briefly fry the crushed garlic cloves with the sugar,
salt and pepper. Add the tomatoes and simmer to
reduce (approx. 30 min).
Check the seasoning.

Process the coulis in the Smoothie

The Italians make large amounts of passata during
the tomato season, freezing or bottling it to use all
year round.
Another method consists in putting the raw tomatoes

through the Smoothiemix, then cooking them with
the other ingredients.

Homemade Ketchup

Preparation: 10 min • Cooking: 1h • Resting time: 1hr

Serves 1 litre

3 large tomatoes
1 stick celery
2 large red apples
1 small mango
1 large onion
150ml red wine vinegar
250g sugar
1 tsp salt

Wash the tomatoes, apples and celery, then cut them
into pieces. Peel the mango, remove the stone and
cut the flesh into pieces.
Process the tomatoes, apples, celery and mango in

the Smoothie
Peel and chop the onion. Transfer the coulis to a

pan, add the chopped onion and the remaining
ingredients. Combine and simmer for an hour,
stirring regularly. Allow to cool, then pour into
sterilised jars.

mix to make a coulis.

mix.

36

SPRING

Spring Clafoutis

Preparation: 10 min • Cooking: 40 min

4-mm

4-mm

Serves 4

3 eggs
500ml single cream
1 small courgette
1 carrot
1 small turnip
½ red pepper
1 onion
8 cherry tomatoes
Chives, thyme
Pinch ground nutmeg
1 knob butter
Salt & pepper

Preheat your oven to 170 °C (gas mark 3).
Wash the vegetables and peel them if necessary.

Using the 4mm grater, grate the carrot, courgette
and turnip. Empty the bowl, turn the disc over and
slice the pepper and onion.
Place the eggs, cream, chives and ground nutmeg
in a large bowl. Season with salt and pepper.

Whisk to achieve a smooth consistency.
Butter an oven dish and arrange a bottom layer of

vegetables. Pour the egg mixture on top and add
the halved cherry tomatoes, cut side uppermost.

Scatter with thyme.
Bake for 40 min.
Serve slightly warm, with a green salad and garlic

vinaigrette.

38

Strawberry & Dessert Wine Sauce

Preparation: 5 min • Cooking: 10 min • Resting time: 1hr

Serves 500ml

200g strawberries
1 lemon
4 tbsp honey
90g sugar
500ml red wine*

SPRING

Wash and zest the lemon. Bring the wine up to the
boil in a saucepan with the sugar and lemon zest.
Reduce by half over a high heat, then allow to cool
for approx. 1 hr. After washing and hulling the

strawberries, process them in the Smoothiemix.
Combine the strawberry coulis with the wine

reduction and the honey.

* Alcohol abuse is harmful to your health. Drink in moderation.

Sour Jam

Preparation: 10 min • Maceration : 2 hr • Cooking: 40 min

4-mm

Serves 2-3 jars

350g rhubarb
150g green tomatoes
10g ground cinnamon
350g jam sugar

Wash and peel the rhubarb.
Slice the rhubarb and green tomatoes, using the

4-mm slicing disc.
Place the rhubarb and tomatoes in a large bowl,
cover with the sugar and cinnamon and set aside
for 2 hours.
Transfer to a large pan and slowly bring to the
boil, without adding any liquid. Boil for 20 min,
then cook over a moderate heat for a further 20
min. Pour the jam into jars while it is still hot. Seal
the jars with their lids and turn them upside down.
Once the jam is cold, the jars can be turned upright
again.

Strawberry Jam

Preparation: 10 min • Cooking: 15 min

Serves 6-8 jars

1.5kg strawberries

1.6kg sugar
Pectin*
1 knob butter

Wash and hull the strawberries. Put them through
the Smoothiemix and weigh out 1.4kg. Transfer
the coulis to a pan and heat.

If using powdered pectin, combine it with 2 tbsp
of sugar in a bowl. Sprinkle this over the coulis,
stirring gently with a wooden spoon. Boil for 3
min, stirring constantly. Add the rest of the sugar
and the butter, and boil for a further 3 min, again
stirring constantly. As soon as the cooking time is
over, fill the jars right up to the top with jam.

40

NB: you should be able to find pectin (extracted
from apples) in the sugar aisle of your local
supermarket or grocery store. As each proprietary
brand of powdered or liquid pectin is different,
please refer to the manufacturer’s guidelines.

SPRING

SUMMER

Apricot, Plum & Lemon

Preparation: 5 min

Serves 2 glasses

4 apricots
4 plums
½ lemon

Cherry Ripe

Preparation: 10 min

Serves 2 glasses

2 generous handfuls of cherries
2 apples

Wash and stone the apricots and plums.
Peel the lemon.
Process the apricots and plums in the

Smoothie
liking, dilute it with a little cold water. Enjoy.

Wash the fruit. Pit the cherries.
Process the fruit in the juicer (or the Smoothie

Enjoy.

A subtle and energising marriage.

mix. If the mixture is too thick for your

or

mix).

42

Melon, Cucumber, Pear & Mint

Preparation: 5 min

Serves 2 glasses

½ melon
1 small cucumber
1 pear
10 mint leaves (optional)

SUMMER

Remove the melon skin and pips.
Roughly peel the cucumber and cut into large

pieces.
Put all the ingredients through the juicer, starting
with the mint leaves.
Enjoy.

Ultra refreshing!

Pear, Blueberry & Wheat Germ
Milkshake

Preparation: 5 min

Serves 2 large glasses

1 pear
150g blueberries
200ml milk
2 tsp honey
1 tbsp wheat germ
1 tbsp ground almonds

Wash the pear and cut into pieces. Wash the
blueberries. Put the fruit through the Smoothiemix.
Transfer the resulting fruit nectar to a jug and whisk

in the remaining ingredients.

Peach & Cherry Tomato

Preparation: 5 min

Serves 2 glasses

2 peaches
200g cherry tomatoes
6 basil leaves (optional)

Wash and stone the peaches. Wash and destalk the
cherry tomatoes and set two aside for decoration.

Process all the ingredients in the Smoothiemix.

If the juice is too thick for your liking, you can add a

little mineral water.

Excellent for digestion and circulation.

Red Fruit Sparkle

Preparation: 5 min

Serves 4 glasses

150g strawberries
150g raspberries
½ lemon
2 tbsp honey
500ml sparkling water

Carefully wash the fruit. Hull the strawberries and
peel the lemon.

Process all the fruit in the Smoothie
honey and the chilled sparkling water.

Serve straightaway.

A homemade soda guaranteed to be free of
colorants and rich in vitamin C.

mix. Stir in the

SUMMER

43

Fuchsia Pink

Preparation: 5 min

Serves 4 glasses

¼ watermelon
6 large strawberries
1 lime
200ml cold Earl Grey tea
Mint leaves

Brew a cup of weak Earl Grey tea and chill.
Remove the skin of the watermelon and cut the flesh

into pieces (no need to remove the pips). Peel and
quarter the lime. Gently wipe the strawberries with a
piece of damp kitchen paper, then process them in
the juicer or the Smoothie
watermelon and the lime. Stir in the iced tea. Divide
between the glasses and decorate with mint leaves.

Sunshine Smoothie

Preparation: 5 min

Serves 4 glasses

2 pink grapefruits
1 yellow nectarine
1 banana
1 pinch ground ginger
Ice cubes

Peel the banana and nectarine. Put the banana
through the SmoothieMix first, followed by the
nectarine.

Replace the Smoothiemix attachment with the
citrus press.

Juice the pink grapefruits.
Combine the juices, add the ginger, a few ice cubes

and serve immediately.

You can also peel the grapefruits and process them
in the Smoothie

mix followed by the

ix, too, after the nectarine.

m

44

Green Veggie Smoothie

Preparation: 10 min

Serves 4 glasses

2 green peppers
1 cucumber
3 green tomatoes
1 spring onion
1 bunch basil
Ice cubes (optional)
Salt & freshly-ground pepper

SUMMER

Peel the cucumber and onion. Wash and destalk
the tomatoes and peppers, and cut into large
watermelon. Process all the vegetables in the
Smoothie
Season with salt and pepper. Serve chilled, with a
few ice cubes if necessary.

mix, starting with the basil.

Watermelon Gazpacho

Preparation: 10 min

or

Serves 6

½ watermelon
1 cucumber
3 tomatoes
1 bunch mint
1 tsp red wine vinegar
3 tbsp olive oil
Salt & pepper

Peel the watermelon and cucumber. Wash, destalk
and halve the tomatoes.
Process all the above ingredients in the

Smoothie
the tomatoes.

Stir in the vinegar, oil, salt and pepper.
Serve chilled.

mix (or juicer) starting with the mint, then

Roasted Pepper Coulis with Olive Oil

Preparation: 10 min • Cooking: 30 min

Serves 30 cl

1 red pepper
2 yellow peppers
2 tbsp olive oil
1 garlic clove
Salt & pepper

Preheat your oven grill to its highest setting.

Wash and dry the peppers. Place them on a sheet

of aluminium foil on the middle shelf of the oven.
Turn regularly until they are browned on all sides
(i.e. approx. 30 min).

46

SUMMER

Remove the peppers from the oven and allow to
cool very slightly. Remove the stalks while still hot
(they will come away more easily), cut the peppers
into large pieces without deseeding or peeling
them (unless the skin is charred) and put them

through the Smoothie

Stir in the olive oil and crushed garlic clove, season
to taste and enjoy.

You can either serve it hot, as an accompaniment
to roast meat and fresh pasta, or cold with salmon
tartare, for example.

mix.

Melon Fan with Raspberry Coulis

Preparation: 15 min

4-mm

Serves 4

1 large melon
300g raspberries
½ lemon
3 tbsp icing sugar
Fresh mint

Cut the melon into quarters and remove the rind
and seeds. Slice the flesh in the veg cutter with
the 4-mm slicing disc. Set aside. Briefly wash the

raspberries and process them in the Smoothiemix.
Add a dash of lemon juice and stir in the icing

sugar.
Pour a little coulis onto each plate and fan the
melon slices out on top.
Decorate with a few mint leaves and serve
immediately.

Strawberry, Raspberry & Melon Lollipops

Preparation: 10 min • Freezing: 24 hr

Serves 4 lollipops

1 melon
250g strawberries
250g raspberries
Cane syrup (optional)

Cut the melon into quarters and remove the skin
and seeds. Gently wash the red fruit and hull the
strawberries.

Process all the fruit in the Smoothiemix and add a
little cane syrup if the mixture is not sweet enough

for your liking. Pour this fruit mixture into lollipop
moulds and freeze for 24 hours. You can add small
pieces of fruit to the coulis.

48

SUMMER

Blueberry Sorbet

Preparation: 10 min • Cooking: 5 min • Sorbet maker: 20 min

Serves approximately
1 litre

600g blueberries
50g caster sugar
300ml water

Boil the sugar and 300ml water in a saucepan.
When it reaches a syrupy consistency, remove from
the heat.

Wash the blueberries and place them in the syrup
while it is still hot. Process in the Smoothie
leave to cool.

Transfer the coulis to a sorbet maker and allow to
churn for approximately 20 minutes.

Redcurrant Jelly

Preparation: 15 min • Cooking: 15 min

Serves 4 jars

1.5kg redcurrants
800g sugar
Pectin*
Lemon juice (optional)

Wash the redcurrants and strip them from their
stalks. Process in the Smoothiemix and weigh out
the juice. If using powdered pectin, mix it with 2

tbsp of sugar in a bowl. Pour the juice into a jam
pan and sprinkle it with the pectin and sugar,
stirring gently with a wooden spoon. Bring it to a
steady boil for 2 minutes, stirring constantly.

mix and

50

Add the same weight in sugar, bring back to the
boil and cook over a high heat for 2 minutes, again
stirring constantly.

Skim off the foam and immediately pour the jelly
into the jars.

* As each proprietary brand of powdered or liquid
pectin is different, please refer to the manufacturer’s
guidelines.

Tip: add a drop of lemon juice at the end of the
cooking time to preserve the colour.

SUMMER

Plum Fruit Paste

Preparation: 15 min • Cooking: 45 min • Drying: 24 hr

Serves approx.
60 squares

600g plums
½ lemon
700g sugar
Pectin*

Wash the plums and poach in simmering water.
Drain and stone. Process the fruit in the

Smoothie
If using powdered pectin, mix it in a bowl with 75g

sugar. Sprinkle it over the coulis and stir in
delicately with a wooden spoon.
Pour this coulis into a high-sided pan and add
300g sugar. Bring to the boil, stirring constantly,
add 300g sugar and continue to boil until the cou­lis reaches a temperature of 110°C.
Immediately pour into a lightly oiled, shallow tray
(approx. 1 cm deep). Allow to set for 24 hours in
the fridge, then cut into 3-cm squares, roll in
granulated sugar, remove the surplus sugar and
store in an airtight tin.

* As each proprietary brand of powdered or liquid
pectin is different, please refer to the manufacturer’s
guidelines.

mix, then add a dash of lemon juice.

52

SUMMER

AUTUMN

Beetroot, Apple & Fennel

Preparation: 5 min

Serves 2 glasses

1 small cooked beetroot
1 Granny Smith apple
1 small fennel bulb

Peel the cooked beetroot. Wash the apple and
fennel and cut into pieces. Set aside a few fennel
plumes for decoration.

Put all the ingredients through the juicer, starting
with the beetroot. Serve immediately and enjoy.

Broccoli & Pineapple

Preparation: 5 min

Serves 2 glasses

4 florets of broccoli
½ pineapple

Detach 4 florets from a head of broccoli and wash
thoroughly. Peel half a pineapple and process it in
the juicer, followed by the broccoli.
Serve over ice.

54

Detox Juice

Preparation: 5 min

Serves 2 glasses

4 medium-sized carrots
1 cooked beetroot
¼ celeriac
½ lime

AUTUMN

Peel the beetroot and wash the carrots and
celeriac. Cut the vegetables into pieces. Process the
beetroot in the juicer first, followed by the celeriac,
the lime, then the carrots. You can replace the
celeriac with 2 celery sticks.

Eliminates toxins and boosts energy levels.

Watercress, Parsley, Carrot & Lemon

Preparation: 5 min

Serves 2 glasses

½ bunch watercress
½ bunch parsley
4 carrots
1 lemon

Wash the vegetables. Peel the carrots if they are
not organic, and top and tail them. Peel the lemon.
Process all the ingredients in the juicer, starting with
the watercress and parsley and ending with the
carrots.

A very stimulating cocktail!

Fennel, Tomato & Lemon

Preparation: 5 min

Serves 2 glasses

1 fennel bulb
1 tomato
1 lemon
Few sprigs parsley

Wash the fennel and tomato and cut into pieces.
Peel and quarter the lemon. Blend the parsley in the
juicer, followed by the tomato, then the lemon and
finally the fennel.

56

AUTUMN

Guava, Apple & Raspberry

Preparation: 5 min

Serves 1 glass

1 guava
1 handful raspberries
1 Granny Smith apple

Peel the guava. Cut the apple and guava into pieces.
Process the fruit in the juicer, starting with the
raspberries, then alternating between the guava and
apple pieces. Add a few ice cubes and drink
immediately.

Orange, Fennel & Mint

Preparation: 5 min

Serves 2 glasses

3 oranges
1 fennel bulb
10 mint leaves

Wash the fennel and cut into large pieces. Wash
the mint leaves and put 6 of them through the
juicer with the fennel. Set aside the juice. Next,
juice the oranges in the citrus press.
Combine the two juices and serve immediately.
Decorate with the remaining mint leaves.

AUTUMN

57

Pear & Celery

Preparation: 5 min

or

Serves 2 glasses

3 pears
1 celery stick
Ground ginger

Wash the pears and celery. Process in the juicer or
the Smoothie
and enjoy.

You can also process a small piece of fresh ginger
with the fruit for some extra punch.

Grape, Carrot & Lemon

Preparation: 5 min

Serves 2 glasses

1 large bunch of black grapes
3 carrots
½ lemon

Wash the grapes and remove them from the bunch.
Wash the carrots and cut into pieces. Put the
grapes through the juicer, followed by the carrots.
Add the lemon juice. Combine and serve.

mix. Sprinkle with a little ground ginger

58

Popeye’s Potion

Preparation: 5 min

Makes 2 glasses

½ pineapple
1 handful young spinach leaves
1 apple
20 mint leaves
2 limes

AUTUMN

or

Peel the pineapple and cut into large pieces. Wash
the spinach leaves, mint leaves and apple. Roll the
spinach and mint leaves together and process them
in the Smoothiemix (or juice extractor), followed
by the apple, then the pineapple. Replace the
Smoothiemix, or juice extractor with the citrus
press and juice the limes using the small cone.

Grape & Raspberry Yoghurt

Preparation: 10 min

Serves 4 glasses

300g raspberries
1 large bunch black grapes
300g creamy yoghurt
100ml milk
½ tsp white pepper
2 tsp honey

Energising Tisane

Preparation: 5 min

Serves 2 glasses

300g black grapes
2cm fresh ginger
200ml chamomile tisane

Briefly rinse the raspberries and set a few aside for
decoration. Wash the grapes and strip them from

the bunch. Process the fruit in the Smoothie
Whisk the yoghurt, milk, pepper and honey into

the grape and raspberry coulis.

Divide between 4 short tumblers and decorate with
the raspberries.

Wash the grapes and remove them from the bunch.
Peel the ginger and process it in the juicer, followed
by the grapes. Combine the grape and ginger juice
with piping hot tisane.

mix.

60

AUTUMN

Spicy Cream of Chestnut Squash
with Orange & Carrot

Preparation: 10 min • Cooking: 25 min

4-mm

Serves 6

1 small Hokkaido squash
5 carrots
2 potatoes
1 orange
Chicken stock
100ml single cream
10g butter
Ground cinnamon
Ground ginger
Salt & pepper

Wash and peel the potatoes, carrots and squash.
Slice the vegetables with veg cutter attachment, using
the 4-mm slicer (remember to empty the midi bowl
regularly).

Cook the vegetables in a little chicken stock (the liquid
should just cover the vegetables) for approximatley

25 minutes. Process in the Smoothie
peeled orange.

Add the single cream and butter, and season with the
spices (including salt and pepper). Serve hot.

Chicory & Fennel Salad
with Orange Vinaigrette

Preparation: 5 min

Serves 6

6 chicory heads
½ fennel bulb
250g smoked salmon
250g goat’s
cheese
1 orange
Cider vinegar
Olive oil

Wash the chicory briefly under the tap, discard any
damaged leaves and cut out the bitter core with a
pointed knife.

Using the veg cutter attachment, slice the chicory with
the 4-mm slicing disc and the fennel with the 2-mm
one.

Arrange in a serving dish.

Cut the salmon and goat’s cheese into slivers and
arrange on top of the salad.

mix with the

4-mm 2-mm

62

Juice the orange in the citrus press.

Combine the juice with the cider vinegar and olive oil
to make a dressing.

Sprinkle this vinaigrette over the salad.

AUTUMN

Persimmon Chutney

Preparation: 5 min • Cooking: 15 min

Serves 400ml

1 onion
2 large, ripe persimmons
1 sprig thyme
1 bayleaf
1 tsp sherry vinegar
1 tbsp honey
25g toasted pine nuts
10g butter

Wash the persimmons, remove the calyces and cut
the fruit into large pieces. Process in the

Smoothie
and add the persimmon coulis, thyme, bayleaf,

vinegar and honey. Simmer for 15 minutes. Add
the pine nuts at the end of the cooking time.

This chutney goes well with poultry.
Persimmon coulis is also delicious on its own,
served with a dessert (e.g. chocolate cake).

Eco Apple Cake

Preparation: 5 min • Cooking: 30 min

Serves 6

8 medium-sized apples
3 eggs
2 cups* plain flour
1 cup porridge oats
1½ cups caster sugar
1 cup vegetable oil
2 tsp baking powder
1 pinch ground cinnamon
Icing sugar
* 1 cup = 200 ml

Remove the apple stalks and pips. Process the
apples in the juicer. The resulting juice can either be
drunk as it is or turned into a sorbet. Preheat your
oven to 180 °C (gas mark 4).

Scrape all the apple pulp out of the juicer basket and
into a bowl. Add all the other ingredients, ending
with the flour. Mix thoroughly (the dough will be
quite elastic) and transfer to a buttered cake tin.
Smooth the surface and bake for approximately 30
minutes. Allow to cool and sprinkle with cinnamon
and icing sugar.

mix. Soften the chopped onion in butter

64

Nothing is wasted, everything is recycled, and
what’s more it tastes fabulous!

AUTUMN

WINTER

Pineapple, Mango & Kiwi

Preparation: 5 min

or

Serves 2 glasses

½ medium-sized pineapple
1 small mango
1 kiwi fruit

Peel the fruit and stone the mango. Cut the flesh
into large pieces. Put all the fruit through the

Smoothie
also use the juicer, but the yield will be lower. If you

find this juice too thick for your liking, you can dilute
it with a little mineral water.

mix, ending with the pineapple. You can

Cranberry, Orange & Pear

Preparation: 5 min

Serves 2 glasses

1 handful cranberries*
2 oranges
1 pear

Wash the cranberries and the pear (remove the
stalk).

Blend the fruit in the Smoothiemix, starting with the
cranberries, followed by the pear. Remove the

Smoothie
oranges using the large cone. .

* A North American fruit, cranberries are very rich
in antioxidants. They are also known to prevent uri­nary infections. You can replace the fresh fruit with
either bottled bilberries (their European cousins) or
dried cranberries, which require soaking for at
least 1 hr in hot tea.

mix and replace with citrus press, juice the

66

Digestion Booster

Preparation: 5 min

Serves 2 glasses

1 large slice white cabbage
½ pineapple
4 sprigs mint
1 cm fresh ginger

WINTER

or

Peel the pineapple and process all the ingredients
in the juicer or the Smoothiemix, starting with the
mint, then the pineapple and ginger, and lastly the

cabbage.

Enjoy.

Apple Milk Drink

Preparation: 5 min

Serves 2 glasses

2 kiwi fruit

1 Granny Smith apple

150ml milk

1 tbsp mint syrup

Peel the kiwi fruit and wash the apple. Cut the fruit
into pieces and put through the juicer.

Transfer the juice to a jug and whisk in the milk and
mint syrup.

Drink immediately.

Passion Fruit, Banana, Orange

and Lime

Preparation: 5 min

Serves 2 glasses

6 passion fruit

1 banana

2 oranges

1 lime

Halve the passion fruit and scoop out the flesh with
a tsp. Process in the Smoothie
banana, peeled and cut into pieces. Juice the

oranges and lime in the citrus press (if you prefer,
you can also peel the citrus fruit and process

everything in the Smoothie
juices in a shaker with ice cubes.

Apple, Carrot & Orange

mix, followed

by the

mix). Combine the

Preparation: 5 min

Serves 2 glasses

1 apple

2 oranges

2 carrots

Wash the fruit and vegetables. Top and tail the
carrots and cut the apple into pieces. Process the
apple and carrots in the juicer and set aside the
juice.

Juice the oranges in the citrus press (if you prefer,
you can peel the oranges, separate the segments
and process everything in the juicer).

Combine the juices in a shaker, with a little crushed
ice if you like. Drink immediately, while ice cold.

An essential cocktail that everyone will love. To give
it a little more character, you can add a stick of
celery.

WINTER

67

Pineapple, Papaya & Soya Milk Cocktail

Preparation: 5 min

Serves 4 glasses

2 papayas
6 slices pineapple
200ml soya milk
1cm fresh ginger
2 tbsp lime juice

A Taste of Thai

Preparation: 5 min

Serves 2 glasses

10 lychees
¼ pineapple
1 apple
200ml coconut milk
1cm lemongrass*

Peel the papayas, remove the seeds, cut into large
pieces and process in the SmoothieMix.

Peel the pineapple slices and cut into pieces.
Process in the Smoothie
ginger.

Add the lime juice and stir in the soya milk.

Mix well and serve immediately.

Peel and stone the lychees. Peel the pineapple and
cut into large pieces. Wash the apple. Process the

lemongrass in the Smoothiemix, followed by the
lychees, then the pineapple and lastly the apple.

Stir in the coconut milk.

* You can also use ground lemongrass.

mix with the piece of fresh

68

WINTER

Pomegranate Syrup

Preparation: 15 min • Cuisson : 15 min

Serves approx. ½ litre
syrup

3 pomegranates
Sugar
½ lemon

Peel the pomegranates and collect the seeds,
making sure you remove all the bitter white pith.
Put the seeds through the juicer.
Combine the pomegranate juice with an equal
volume of sugar in a small, thick-bottomed saucepan.
Bring to the boil, whisking constantly until all the
sugar has dissolved.
Reduce for approximately 10 minutes, stirring from
time to time.
Allow to cool slightly, then add 1 tsp lemon juice.
Transfer to a glass bottle and seal.

Keeps for 1 month in the refrigerator. Select ripe
pomegranates that are heavy for size.

Beetroot, Orange & Cumin

Preparation: 5 min

70

Serves 6

6 small cooked beetroots
1 orange
Ground cumin
Salt & pepper

WINTER

Peel the beetroots and peel the orange.
Put through the Smoothiemix. Stir in the cumin, salt

and pepper.

Serve as an appetiser with pan-fried jumbo
prawns.

Cream of ‘Golden Ball’ Turnip & Vanilla

Preparation: 5 min • Cooking: 20 min

Serves 6

6 ‘Golden Ball’ turnips
1 tsp sugar
100ml single cream
40g butter
1 vanilla pod
Salt

Peel the turnips and cut into pieces. Slit the vanilla
pod lengthways and scrape the seeds out.
Cook the turnip for 20 minutes in 1 litre water, with
the sugar, salt and half the butter.

Process the turnip in the Smoothie
cream, the rest of the butter and the vanilla seeds.

Herby Sweet Potato Salad

Preparation: 10 min • Cooking: 10 min

Serves 6

700g sweet potatoes
70g flaked almonds
2 sprigs mint
3 sprigs coriander
Ground cumin
1 tbsp butter
Salt & pepper
White wine vinegar
Olive oil

Peel the sweet potatoes. Slice them using the
4-mm slicer.
Transfer them to a pan, add the butter, salt and just
enough water to cover, and cook until al dente.
Allow to cool.
Meanwhile, toast the almonds in a dry frying pan
and finely chop the herbs.
Put some salt, pepper, cumin, half the herbs,
vinegar and oil in a bowl and combine.
Pour this mixture over the sweet potatoes, add the
almonds and stir gently.
Scatter with the remainder of the herbs.

mix. Add the

4-mm

72

WINTER

Spicy Citrus Sauce

Preparation: 10 min • Cooking: 15 min

Serves 4

2 juice oranges
1 grapefruit
1 lemon
1 generous pinch ground
saffron
1 pinch ground Espelette
pepper
1 tbsp honey

Juice the fruit in the citrus press. Transfer the juice
to a thick-bottomed saucepan. Add the honey,
saffron and Espelette pepper. Reduce over a low
heat for approximately 15 minutes to achieve a
syrupy consistence.

Delicious with fruit salad. You can also make a
sweet-and-sour version of this juice by adding 2
tbsp of olive oil, salt and pepper. Serve with grilled
fish.

Mini Grapefruit Flans

Preparation: 10 min • Resting time: 1 h • Cooking: 10 min + 30 min

Serves 4

1 large grapefruit
125g caster sugar
3 large eggs
4 tsp Demerara sugar
1 level tbsp cornflour

Juice the grapefruit in the citrus press and pour
300ml of the juice into a saucepan with the sugar.
Simmer for 10 minutes over a low heat, stir and allow
to cool slightly.
Whisk the eggs in a bowl with the cornflour. Add the
lukewarm grapefruit syrup, whisking constantly, then
divide between 4 ramekins.
Gently cook the tiny flans for 30 minutes in a steamer
or a bain marie. Allow to cool.
Sprinkle the flans with Demerara sugar and
refrigerate for at least 1 hour. Serve chilled.

74

WINTER

Apple, Citrus & Cinnamon Jelly

Preparation: 15 min • Cooking: 10 min

Serves 3-4 jars

1.5kg Granny Smith apples

1kg sugar

Pectin*

1 lemon

1 orange

1 tsp cinnamon

Wash the apples. Blend half in the juicer, empty the
basket, then blend the rest of the apples. Juice the
orange and lemon with the citrus press and add
their juice to that of the apples. Weigh the juice.

If using powdered pectin, mix it with 2 tbsp of
sugar in a bowl. Transfer the juice to a jam-making
pan and sprinkle with the pectin and sugar, stirring
gently with a wooden spoon. Bring to the boil and
continue boiling for 3 minutes, stirring constantly.

Add the same weight of sugar and the cinnamon.
Bring back to the boil and cook over a high heat
for 3 min, stirring constantly. Pour straight into jars.

* As each proprietary brand of powdered or liquid
pectin is different, please refer to the manufacturer’s
guidelines.

To check if the jelly will set, pour a drop of it onto
a very cold plate and tilt. If the jelly wrinkles, it is
ready.

76

WINTER

INDEX OF RECIPES

Cocktails

100% fruits

Strawberry and banana nectar p. 30
Apple and strawberry p. 31

Apricot, plum and lemon p. 42

Cherry ripe p. 42

Sunshine smoothie* p. 44

Guava, apple and raspberry p. 57
Pineapple, mango and kiwi p. 66
Cranberry, orange and pear p. 66
Passion fruit, banana, orange and lime p. 67

In the garden

Cucumber, carrot and lime p. 30
Power cocktail p. 30

Kitchen garden p. 31
Melon, cucumber, pear and mint p. 42
Peach and cherry tomato p. 43
Green veggie smoothie* p. 44

Beetroot, apple and fennel p. 54

Broccoli and pineapple p. 54

Detox juice p. 54

Fennel, tomato and lemon p. 56

Watercress, parsley, carrot and lemon p. 56

Orange, fennel and mint p. 57

Pear and celery p. 58

Grape, carrot and lemon p. 58

Popeye’s potion p. 58

Digestion booster p. 66

Apple, carrot and orange p. 67

78

Milk, tea & Cie

Pear, blueberry and wheat germ milkshake p. 43
Red fruit sparkle p. 43
Fuchsia pink p. 44

Energising tisane p. 60

Apple milk drink p. 67

Pineapple, papaya and soya milk cocktail p. 68

A taste of Thai p. 68

Pomegranate syrup p. 70

Spring Summer Autumn Winter

INDEX OF RECIPES

Sauces and coulis

Passata di pomodori (tomato coulis) p. 36

Homemade ketchup p. 36
Strawberry and dessert wine sauce p. 38
Roasted pepper coulis with olive oil p. 46

Persimmon chutney p. 64

Spicy citrus sauce p. 74

Starters

Greek-style cream of cucumber p. 32

Gazpacho p. 32

Asparagus foam p. 34

Spring clafoutis p. 38
Watermelon gazpacho* p. 46

Chicory and fennel salad with orange vinaigrette* p. 62

Spicy cream of chestnut squash with orange and carrot* p. 62

Beetroot, orange and cumin p. 70

Herby sweet potato salad* p. 72

Cream of ‘Golden Ball’ turnip and vanilla* p. 72

Desserts

Sour jam* p. 40

Strawberry jam p. 40
Melon fan with raspberry coulis p. 48
Strawberry, raspberry and melon lollipops p. 48
Redcurrant jelly p. 50
Blueberry sorbet p. 50
Plum fruit paste p. 52

Grape and raspberry yoghurt p. 60

Eco apple cake p. 64

Mini grapefruit flans p. 74

Apple, citrus and cinnamon jelly p. 76

* These recipes were supplied by our partner

INTERFEL (devised by Jessyca Kopacz).

79

This symbol means that this product should not be treated as regular household waste.
It should be taken to a small domestic appliance recycling bank, where electrical and
electronic goods can be recycled safety. Contact your local council or household waste
recycling centre to find out where the nearest recycling bank is.

Printed by Bezin Haller - réf. : 460 071 - 07/2014

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.

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