MAGIMIX Patissier, CS 5200, CS 4200, Ma Cuisine C 3200, Ma Cuisine CS 4200 User Manual

Ma Cuisine

Instructions for use

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

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

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

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

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

Recipes

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

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

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

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

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

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

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

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

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

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

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

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

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

Contents

2

SAFETY INSTRUCTIONS

Whenever you use an electrical appliance, you must take some basic safety
precautions, including the following:

• Read through all the instructions carefully before you start. To avoid the risk of
electric shock, never immerse your appliance in water or any other liquid.

• This appliance can be used by 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 power cord has been damaged, or if your appliance is no longer
working properly, it must be replaced or repaired by the manufacturer, a
Magimixapproved after-sales service agent or a similarly qualified person, in
order to avoid all risks. If the supply cord is damaged, 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, always check that the voltage indicated on the
appliance corresponds to the voltage of your mains supply.

• Models with a chrome finish must always be connected to a grounding outlet
with their original power cord.

• Never allow the power cord to dangle over the edge of your worktop or counter,
and make sure it never comes into contact with hot surfaces.

• Never insert your hands – or a utensil - in the feed tube while the disc, blade or
juicer is moving, to prevent serious injury and avoid damaging the appliance

• You may use a spatula, but only when the processor is not running.

• Never put the processor bowls in your microwave oven.

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

• To avoid all risk of injury, never install the metal blades or discs on the motor
shaft unless the bowl has been locked into position first.

3

SAFETY INSTRUCTIONS

• The blades are all extremely sharp: never use the slicing disc until all the parts
have been properly assembled.

• 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
switches the motor off if it has been running for too long or is overloaded. If
this happens, turn your machine off and wait for it to cool down completely
before switching it back on again.

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

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

• Never attempt to override the safety mechanisms.

• Press the STOP button and wait for all the moving parts to come to a standstill
before turning the lid.

• Never use your appliance outside.

• This appliance is intended solely for domestic use.

• The following usages are not covered by the warranty: in kitchen areas
reserved for personnel in shops, offices and other workplace environments,
on farms, by the patrons of hotels, motels and other commercial environments
of a residential nature, and in bed and breakfast-type environments.

KEEP THESE IMPORTANT SAFEGUARDS

IN A SAFE PLACE

FOR DOMESTIC USE ONLY

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.

ENVIRONMENTAL PROTECTION

4

Drawing on its wealth of experience,

Magimix has been designing and building

sturdy, efficient and easy-to-use kitchen appliances

in the heart of Burgundy for more than 40 years.

The inventor of the food processor, Magimix now proudly pres-

ents the very latest generation.

We are delighted that you have chosen our Magimix food

processor to assist you in your everyday tasks

within your kitchen.

We very much hope that your appliance

will give you every satisfaction.

It will take all the drudgery out of cooking and put

the “haute” into your cuisine.

You will soon wonder how you ever managed without your

Magimix food processor, as it tirelessly chops, blends, kneads,

mixes, emulsifies, whisks,

grates and slices.

You will soon be making lump-free pancake batter, whipping

up a batch of mayonnaise and baking

delicious homemade bread.

Featuring everything from cream of courgette soup and

Provençal vegetable tian to shepherd’s pie and chocolate

mousse, our recipe book contains more than 100 simple but

delicious ideas that will have you using your

food processor every day.

5

6

* depending on the model

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

underside of the motor unit.

Solely for the Patissier

y

Double pusher

Graduated pusher

Graduated pusher

Mini bowl

Midi bowl*

Main bowl Patisserie bowl

Lid

Cap

Motor unitStorage box

(1)

Motor shaft

Spatula

Disc support

Slicing disc

Grating disc

Metal blade

Blender

m

ix*

g

Dough blade

Whisk

DESCRIPTION

Whisk

Lid* Standard lidXL

Feed

tube

or

Patisserie spatula

Dough blade

or

7

C 3200 CS 4200 CS 5200 Patissier

Brioche 0.5 kg 0.8 kg 1 kg 1.3 kg
Bread dough 0.6 kg 1 kg 1.2 kg 1.6 kg
Shortcrust pastry 1 kg 1.2 kg 1.5 kg 1.8 kg
Soup 1 lgl 1.3 lgl 1.8 lgl 1.8 lgl
Minced meat 0.75 kg 1 kg 1.4 kg 1.4 kg
Carrots 0.8 kg 1 kg 1.4 kg 1.4 kg
Egg whites (beaten) 2 - 5 3 - 6 3 - 8 3 - 12

CONTROL PANEL

PULSE

STOP

AUTO

STOP : press this button to switch the machine off.

AUTO : press this button to process in continuous mode and obtain a more even

texture. Ideal for fine chopping, mixing or blending, as well as for kneading, beating
egg whites, slicing or grating.

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

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

Total weight, amounts calculated for the main bowl.

MAXIMUM PROCESSING CAPACITIES

8

FITTING THE FOOD PROCESSING BOWLS

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

6 7

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

1 2

Slide the mini bowl onto the motor shaft. Fit the mini blade onto the motor shaft

inside the Mini bowl.

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

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

4 5

3

• Triple protection: your appliance will
only work if both the bowl and lid are
correctly locked into place, and if the
bottom of the double pusher is level
with the MAX level indicator (p.17).

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

WARNING

The Patisserie bowl can be fitted in exactly the same way as the food
processing bowls.

9

REMOVING THE FOOD PROCESSING BOWLS

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

6 7

Unlock the lid by turning clockwise and
lift it off.

1 2

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

rim.

Remove the blade from the mini bowl.

4 4

3

• Always handle the discs and metal

blades with caution, as they are
extremely sharp.

• Never unlock the lid unless you have

pressed the STOP button first. If the
bowl will not move, check that the lid
has been unlocked.

WARNING

You can remove the Patisserie bowl in exactly the same way as the food
processing bowls.

10

WHISK: used in the main bowl to whip
cream or beat egg whites for meringues,
mousses, soufflés, etc. Patissier whisk not
to be used in Food Processor bowl.

DISCS: used in the midi bowl for grating
or slicing fruit, vegetables or cheese
in two different thicknesses (2mm and
4mm)*

* depending on the model

*

STANDARD ACCESSORIES

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

METAL BLADE: used in the main bowl for
mincing, blending, emulsifying, chopping.

Blender

m

ix*: designed to ensure a

smoother, creamier finish when blending
soups and other liquids.

DOUGH BLADE: used in the main bowl
for mixing and kneading leavened or
unleavened dough. Patissier metal dough
blade not to be used in Food Processor
bowl.

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

11

METAL BLADE AND BLENDERMIX

Fit the metal blade on the motor shaft.
Put the ingredients in the bowl. Slot the
BlenderMix in the bowl. Turn the lid until
it locks into position.

The metal blade is extremely sharp. Always hold it by the central hub. When
emptying the bowl, either remove the metal blade first or hold it in place by
placing a finger on the central hub.

BLENDS soups, milkshakes, cake mixtures,

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

minutes.

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

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

1 2

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

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

METAL BLADE

Blender

m

ix

(depending on the model)

1

The Blender

m

ix attachment should only be used with the metal blade.

2 3

12

DOUGH BLADE (FOOD PROCESSING BOWLS)

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

The dough blade can also be used to stir
chocolate chips, dried fruit, etc., into the
dough without chopping them. Simply
pulse 2 or 3 times.

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

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

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

54

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

1

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

2 3

Depending on the quantity, it usually takes less than a minute to knead a batch of
dough. Place all ingredients in the bowl and replace the lid before you switch your
appliance on.

For Food Processor only. Refer to p.13 for kneading in your Patissier.

13

DOUGH BLADE (PATISSERIE BOWL)

The dough blade can also be used to stir
chocolate chips, dried fruit, etc., into the
dough without chopping them. Simply
pulse 2 or 3 times.

KNEADS leavened dough for bread,
brioche, etc.

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

4

5

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

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

1 2 3

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

Switch your appliance off as soon as
the dough forms a ball or the mixture is
sufficiently kneaded.

Depending on the quantity, it usually takes less than a minute to knead a batch of
dough. Place all ingredients in the bowl and replace the lid before you switch your
appliance on.

For kneading in Patissier only.

14

WHISK (FOOD PROCESSING BOWLS)

WHIPS cream

Before you begin, chill the bowl and
ingredients in the fridge for an hour. Pour
the whipping or double cream into the bowl.

Whisk continuously, keeping a close eye
on the cream so that it does not turn into
butter.

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

WHISKS egg whites

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

For Food Processor only. Refer to p.15 for whisking in your Patissier.
Your bowl must be clean and dry. To allow enough air in, remove the graduated pusher
from the lid.

2 3

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

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

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

1

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

15

WHISK (PATISSERIE BOWL)

WHISKS EGG WHITES.

Put the egg whites in the bowl
Whisk continuously for 5-10 minutes,
depending on the number of egg whites.

WHIPS CREAM

Before you begin, chill the bowl and
ingredients in the fridge for an hour. Pour
the whipping or double cream into the bowl.

Whisk continuously, keeping a close eye on
the cream so that it does not turn into butter.

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

When whisking egg whites or whipping
cream, remove the cap from the lid to
allow more air in.

Slot the egg whisk onto the motor shaft. It
needs to be at the bottom of the bowl. Add
the ingredients.

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

1

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

2 3 4

For whisking in Patissier only.
Your bowl must be clean and dry. To allow enough air in, remove the cap from the lid.

16

GRATING / SLICING DISCS

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

1 2

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

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

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

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

We recommend you use the discs in the midi bowl.

4 5

3

• Always handle the discs with caution,

as the blades are extremely sharp.

• Never insert a foreign object - or

your fingers - into the feed tube.
Always use the pusher designed for
that purpose.

• Never exceed the recommended

quantities (p. 7).

WARNING

After grating or slicing, you will be left with tiny stubs of fruit or vegetables on
your discs. This is entirely normal and ensures a flawless end result.

R

/

G

4

R

/

G

4

E

/

S

2

* depending on the model

17

GRATING / SLICING DISCS

The 2-in-1 feed tube comprises:

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

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

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

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

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

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

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

MAX

A) XL MODELS

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

1 2

18

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

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

OPTIONAL DISCS

ADDITIONAL ACCESSORIES

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

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

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

JUICER AND SMOOTHIE

m

IX :

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

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

6mm

grater

6mm
slicer

Parmesan Wide

julienne

Fluted Julienne•••••• Extra-wide

julienne

19

USING THE CITRUS PRESS

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

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

1 32

4

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

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

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

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

splashing.

5

7

6

8

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

Check out our useful hints and tips on p.23.

20

CLEANING

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

2 3

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

Always unplug your appliance before you clean it.

MOTOR UNIT: wipe with a soft, damp
cloth.

1

4

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

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

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

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

Never leave parts to soak. Dry them straight after washing.

Make sure you dry the stainless steel parts thoroughly to avoid oxidizing stains.

These are purely aesthetic and do not affect the quality of the blades, discs or bowls.

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

* Insert a spoon handle into the dough blade hub to push the cap off from the inside.

The Compact model’s dough blade does not have a cap.

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

Never immerse the motor unit in water.

USEFUL HINTS & TIPS

SIMPLE

• AUTO button: the motor adapts its speed to the task at hand.

• PULSE button: for more control over the end result.
This is the setting you need for precision chopping or blending.
Place soft foods (e.g. meat, fish or soft cheese) into the freezer for a few minutes to firm
them up before chopping, grating or slicing them in your food processor.
NB. they should be firm, not frozen!

PRACTICAL

• If you want to spend your time using your food processor, rather

than cleaning it, do the first task in the mini bowl, then move
on to the midi bowl, and finish off with the main bowl.
Always start with the hard or dry ingredients and end with the liquid
ones.

• If your appliance starts to vibrate, carefully wash and dry the feet,

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

XL LID

• The small feed tube is ideal for:

- slicing long fruit or vegetables (e.g. cucumbers, carrots, leeks).
Stand the fruit and vegetables upright and close together.

- slicing small fruit or vegetables (e.g. strawberries, kiwi fruit, turnips).
Introduce them into the small feed tube one at a time.

- grating long fruit or vegetables (e.g. carrots, courgettes) or chunks of cheese.
Stack them horizontally in the small feed tube.

• The large feed tube is ideal for:

- slicing round fruit or vegetables (e.g. oranges, pineapples, apples, pears, mangoes,
tomatoes, potatoes).
Either cut them into large pieces before introducing them into the feed tube, or leave
them whole.
Make sure you do not fill it beyond the MAX level indicator, otherwise your food
processor will not start.

MINI BOWL

• The mini bowl is ideal for processing small amounts. Use it to chop onions or herbs, mince
meat, or whiz up dips, salad dressings and mayonnaise.

• Before chopping fresh herbs, check that both the herbs and the bowl are perfectly clean
and dry. This will ensure you get the very best results. The herbs will also keep
for longer.

• You can use the mini bowl directly as a serving dish, providing you
remember to remove the metal blade first!

21

USEFUL HINTS & TIPS

22

MIDI BOWL AND DISCS

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

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

MAIN BOWL

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

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

METAL BLADE

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

• If your are chopping meat or fish, use the PULSE button to control the end

result.

• For vegetable purées, cut the cooked vegetables into large pieces
before putting them in the bowl with the metal blade. Use the PULSE
button first, then switch to continuous mode (AUTO) until the purée
reaches the desired consistency.

BLENDERMIX

• Soups, pancake batters, cocktails: the metal blade goes in the bowl first, followed by

all the ingredients, then the Blender

m

ix. Your processor is now ready to run.

The Blender

m

ix attachment gives a smooth volute finish.

USEFUL HINTS & TIPS

23

DOUGH BLADE

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

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

• Normal dough: for faster results, leave the dough to rise or prove at (or slightly above)
room temperature. As flour is very light, you may sometimes notice a cloud of flour
escaping from the bowl. To avoid this happening, put all the non-liquid ingredients
(salt, flour, butter, eggs, etc.) in the bowl before adding the liquid ingredients (water,
milk, etc.). Only then switch your food processor on.

• You can store dough in the freezer for up to 2 months, providing you wrap it carefully
in cling film. Remember to take it out the day before you intend to use it.

EGG WHISK

• Make sure your bowl is clean and dry.

• Remember to remove the graduated pusher from the lid to let in enough air!

• Beaten egg whites: for fluffier egg whites, use eggs that are at room
temperature.

• Whipped cream: do not use fat-free or low-fat cream, as it will not whip!
Make sure the full-fat whipping or double cream you use is chilled.
Place the food processor bowl in the freezer for 10 minutes beforehand.
If you can track it down, add some powdered stabilizer (e.g. Whip
It

®

) to the cream, as this will keep it stiff for several hours in the fridge.
Keep a close eye on the cream while it is being whipped, to avoid over
processing and it turning into butter.

CITRUS PRESS

• There are 2 cones: a small one for lemons and limes,
and a large one for oranges and grapefruits. The small cone is stored inside the large
cone.

24

GOLDEN RULES

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

1. Always use the very best ingredients

Choose good-quality, fresh ingredients.

The fresher your fruit and vegetables, the more vitamins they will contain. Signs of
freshness include smooth skin, green leaves and no bruising.

Always use fresh meat and fish.

Pay attention to the type of flour indicated in the recipe. The choice
of flour is very important, not least because the amount of water
you need depends on which type you are using. Wholemeal
flour, for instance, contains more bran, which absorbs more
water.

Plain flour, a very fine, white, all-purpose flour that is best for making
cakes, pastries, sauces and pancake batters.

Self-raising flour has low gluten content and contains a raising agent, usually baking
powder. It’s used in baking and cake-making.

Strong white flour has a higher gluten content and is therefore ideal for making bread

and brioche.

It is better to use caster sugar, rather than granulated sugar,
which has coarser crystals. Icing sugar is very fine and is

commonly used for cake decoration.

Always use butter, never margarine or a low-fat spread.

Yeast comes in two forms – fresh or dried. In our recipes, we
have chosen to use fresh yeast, which you can get from your local baker, as well as
from specialist shops (or the bakery section of your nearest supermarket). If you use
dried yeast, remember to use half the amount indicated for fresh yeast.

For the very best results, always dissolve the yeast in a liquid heated to 35 °C. Yeast is
a living organism, and if the liquid is any hotter, it will kill it.

Salt regulates the rising action of the yeast and reinforces the structure of the gluten.

It is best to use pasteurised whole milk.

Double cream has a minimum fat content of 48% (35% for whipping cream), compared
with 15% for single cream and even less for “lite” versions. It not only tastes better, but
holds air bubbles better when whipped.

25

GOLDEN RULES

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

2. Be prepared!

The following pieces of equipment always come in useful:

Measurement instruments: precise electronic kitchen scale (range:
from 2g to 2kg) is vital, as is a cooking thermometer that can measure

temperatures of up to 200 °C.

Baking tins: it is important to use a baking tin of the right shape, the right

quality and made from the right material. We specify which kind of tin

is required for each recipe.

Cakemaking accessories: cutters of different sizes, to vary the
presentation of cakes and pastries.

A piping bag is vital for filling cream puffs and eclairs, as well as

making meringues or macaroons.

You will need a rolling pin for rolling your pastry out and a brush for

buttering your tins and painting egg wash on your bread and brioche.

3. Precision

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

4. Cooking - the grand finale

How well do you know your oven? The success of your recipe may well depend on it,
as the temperatures and cooking times in our recipes are merely there to guide you.

These times may vary according to your oven, but will also depend on how finely the
ingredients have been chopped. It will also depend on the size and material of the
recipient. This is why we recommend you keep a close eye on the baking process and
be ready to adjust the cooking time, if necessary.

Avoid opening the oven door while your dish is cooking.

26

HOW TO READ THE RECIPES

• The recipes without a table are suitable for all our food processors.
The quantities shown in these recipes can generally be increased if you are using a

CS4200, 5200 and Patissier model.

2-4 4-6 6-8 8 et +

Compact 3200

••

Cuisine Système 4200

•••

Cuisine Système 5200

••••

Patissier

••••

Serves

Level of difficulty: very easy -

easy -

more sophisticated

• The words marked with an asterisk (*) in the recipes are explained in the glossary
on p.124.

• In some of the recipes, we have included a table to help you automatically adapt
the recipe to the number of required servings and/or the nature of your appliance.

For example, the maximum capacity of the C3200 is generally 4-6 servings.

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

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

Citrus Press

Dough blade

Whisk

Mini bowl

Midi bowl

4mm grater

4mm slicer

2mm grater

R2

R4

2mm slicer

Blendermix

Metal blade

E2

E4

27

Sauces & Appetisers

28

Mayonnaise

1. Put the egg yolks, mustard and 1 tbsp of oil in the mini bowl.

2. Blend for 20 seconds. Then, while the machine is still running, add half the oil via the

feed tube, starting with a thin trickle and increasing the flow as the mixture starts to
thicken.

3. Add the seasoning, switch the processor back on and gradually add the rest of the oil

as before. If you are using vinegar, add it at the very end.

Chef’s tip: make sure all the ingredients are at room temperature before you begin. For

a lighter mayonnaise, use whole eggs.

Preparation: 5 min

lighter mayonnaise, use whole

eg

gs

.

28

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

1 bowl

Aïoli sauce

Pesto

1. Peel the garlic cloves. Halve them lengthwise and discard the central shoots.

2. Blend the garlic for 20 seconds in the mini bowl.

3. Make the mayonnaise in the same bowl, on top of the garlic paste, according to the

recipe on p.28.

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

1. Wash the basil, strip the leaves from the stalks and carefully pat dry. Peel the garlic

clove, halve it lengthwise and discard the central shoot.

2. Put all the ingredients except the oil in the mini bowl.

3. Pulse 10 times or until the mixture is smooth.

4. Switch to continuous mode and trickle the olive oil in via the opening in the lid.

Chef’s tip: delicious served with fresh pasta.

Preparation: 10 min

Preparation: 10 min

29

Ingredients for 1 bowl of mayonnaise
3 garlic cloves

1 bowl

50g pine nuts
50g freshly grated parmesan cheese
100ml olive oil

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

1 bowl

1. Chop the shallots and tarragon in the mini bowl (4-5 pulses).

2. Transfer to a small, thick-bottomed saucepan and add the vinegar, salt and pepper.

Reduce* by half over a lower heat.

3. Pour this reduction back into the mini bowl. Add the egg yolks and pulse 3 times.

4. Add the butter, cut into dice. Pulse 8 times or until the sauce reaches the desired

consistency.

Chef’s tip: delicious with grilled red meat.

1. Make the mayonnaise according to the recipe on p.28.

2. Add all the other ingredients. Pulse 5-6 times or until the mixture is smooth.

Chef’s tip: a classic accompaniment for prawns and avocados.

Béarnaise sauce

Cocktail sauce

Preparation: 10 min Cooking: 10 min

Preparation: 10 min

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

1 bowl of mayonnaise
1 tbsp tomato ketchup
1 tbsp port or cognac
1 tsp Worcestershire sauce
1 tbsp thick crème fraîche
2 drops Tabasco

®

1 bowl1 bowl

31

1. Trim the mint, place it in the mini bowl and process for 15 – 20 seconds or until it is

finely chopped.

2. Dissolve the sugar in the boiling water and add it and the vinegar to the bowl.

3. Process briefly to mix and leave to cool before serving.

SAUCES & APPETISERS

1. Chop the gherkins, capers, onion and herbs in the mini bowl. Set aside.

2. Make the mayonnaise according to the recipe on p.28.

3. Add the chopped ingredients and pulse 2-3 times to incorporate them.

Season to taste.

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

Mint sauce

Tartar sauce

Preparation: 5 min

Preparation: 5 min

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

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

1 bowl 1 bowl

32 SAUCES & APPETISERS

1. Drain the tuna and break into large flakes. Place in the mini bowl.

2. Add all the other ingredients, pulse 4-5 times, and hey presto!

Chef’s tip: also great as a spread on slices of toasted country bread.

1. Put all the ingredients except the olive oil in the mini bowl. Blend for about 30 seconds

to achieve an even consistency.

2. Run the processor for a further 10-20 seconds, gradually adding the olive oil via the

opening until it is completely absorbed.

Chef’s tip: delicious with toasted slices of country bread.

For a more intense flavour, replace the standard black olives in brine with
herbed or Greek-style black olives, remembering to pit them first.

Tuna dip

Tapenade

Preparation: 5 min

Preparation: 5 min

Tinned tuna in brine (190g net weight)
2 tbsp soft cheese
1 tsp olive oil
1 tsp mustard
Juice of ½ lemon
15 chive leaves
Fleur de sel sea salt flakes & pepper

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

1 bowl1 bowl

33

3

34 SAUCES & APPETISERS

1. Cut the ham into large pieces and put in the mini bowl. Pulse 4-5 times or until it is

finely chopped.

2. Add the cream and mustard.

3. Pulse 4 times, and hey presto!

Chef’s tip: especially good with carrot or courgette sticks and cauliflower florets.

1. Peel and quarter the onion and place in the mini bowl. Pulse 3 times.

2. Halve the avocados, discard the stones, scoop out the flesh and cut into large pieces.

Switch your food processor on and add the avocado to the onion via the feedtube,
together with the lime juice, cream, a few drops of Tabasco

®

and a dash of olive oil.

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

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

Dijon dip

Guacamole

Preparation: 5 min

Preparation: 5 min

2 ripe avocados
1 tbsp thick crème fraîche
1 small onion (or spring onion)
Juice of 1 lime
Tabasco

®

Olive oil
Salt & pepper

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

1 bowl1 bowl

35

1. Preheat your oven to 180 °C (gas mark 4).

2. Fit the 2mm grater disc in the midi bowl and grate the cheese. Set aside.

3. Put the olives in the mini bowl and pulse 2-3 times. Dice the ham.

4. Fit the metal blade in the main bowl and blend the flour and eggs for 40 seconds.

5. Press STOP and scrape. Via the opening, add the hot milk and olive oil while the

processor is still running. Scrape the flour off the bowl walls using the spatula provided.
Stir in the baking powder, olives, cheese, ham, salt and pepper. Pulse 2-3 times to
combine thoroughly.

6. Transfer the mixture to a buttered cake tin.

7. Bake in the oven for approx. 45 minutes. Check that the cake is done by inserting a

skewer. If it comes out clean, the cake is ready.

8. Allow the cake to cool in the oven with the door ajar. Turn out and serve.

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

Ham and olive cake

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

Cake mixture

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

1 cake

Flavouring

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

R2

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

To make the choux pastry

2. Preheat your oven to 180 °C (gas mark 4). Pour the water into a saucepan. Add the

diced butter.

3. Bring to the boil. Remove from the heat and add the flour all in one go. Beat in

vigorously with a spatula. Return to the heat for about 1 minute, stirring constantly,
until the dough no longer sticks to the sides of the pan.

4. Remove from the heat and transfer the dough to the bowl with the dough blade.

Process for 15 seconds, then add the eggs one at a time via the feedtube, running for
a further 30 seconds.

5. Add three quarters of the cheese and process for 5 seconds.

6. Line a baking sheet with baking parchment. Spoon the dough into a piping bag* with

a plain nozzle. Pipe out buns measuring approx. 3cm across.

7. Brush the buns with egg yolk, flattening them very slightly. Scatter with the rest of the

grated cheese.

8. Bake in the oven for 20-25 minutes or until golden. Cool on a wire tray. They should

be served warm.

Chef’s tip: for sweet puffed pastry, omit the cheese and add 1 tbsp of sugar to the pan

with the water and butter.

Cheese puffs

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

36

Choux pastry

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

30 cheese puffs

Flavouring

100g comté cheese

R2

e,

Bread & Baking

01. Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute.

02. Put the flour, salt and yeast liquid in the main bowl fitted with the dough blade.

03. Process for 1 minute or until the dough forms a ball.

04. With floured hands, take the dough out of the bowl, roll it into a ball and place it in

a large mixing bowl. Cover with cling film or a damp cloth. Allow to rise for approx.
2 hours.

05. Take the dough out of the bowl with floured hands and place it on a floured worktop.

Flatten it gently with the heel of your hand A. fold the two sides into the middle, and
turn it over

B

.

06. Transfer the dough to a baking tray lined with baking parchment. Cover with a damp

cloth and prove* for 1 hour.

07. 20 minutes before the end of the proving time, fill the dripping pan in the oven with

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

08. Dust the loaf lightly with flour and cut a deep cross in it with the wet blade of a sharp

knife

C

.

09. Bake for approx. 25 minutes or until golden.

10. To check that it is done, turn it over and give it a sharp knock. It should sound hollow.

Allow to cool on a wire tray.

You can double the amounts with the CS4200, CS5200 and Patissier models.

Chef’s tip: never allow yeast to come into direct contact with salt.

Country loaf

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

Dough

250g strong white bread flour
160ml water
12g fresh yeast*
5g salt

1 small loaf

38

A B C

01. Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute.

02. Place the salt, flour and yeast liquid in the main bowl fitted with the dough blade.

03. Process for 1 minute or until the dough forms a ball.

04. Take the dough out of the bowl with floured hands, roll it into a ball and place it in

a large mixing bowl. Cover with cling film or a damp cloth. Allow to rise for approx.
1 hour.

05. Flour your hands and knock back* the dough by giving it a few gentle punches

A

.

Transfer the dough to a floured worktop.

06. Cut the dough into two equal parts

B

. Roll each one into a thin baguette shape

C

.

07. Lay the baguettes on a baking tray lined with baking parchment and cover with a

damp cloth. Prove* for 40 minutes.

08. 20 minutes before the end of the proving time, fill the dripping pan in the oven with

water and preheat your oven to 220 °C (gas mark 7).

09. Dust the baguettes with flour and cut slashes in the top with the wet blade of a sharp

knife

D

.

10 . Bake for 15-20 minutes, keeping a close eye on them.

11. To check that the baguettes are done, turn them over and give them a sharp knock.

They should sound hollow. Cool on a wire tray.

You can double the amounts with the CS4200, CS5200 and Patissier models.

Chef’s tip: never allow yeast to come into direct contact with salt.

Baguettes

Preparation: 20 min Resting: 1hr40 min Baking: 15-20 min

250g strong white bread flour
150ml water
12g fresh yeast*
5g salt

2 baguettes

40

A B C D

01. Skin the chorizo and place it in the mini bowl. Process for 5 seconds, then add the

olives and pulse 3-5 times. Set aside.

02. Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute.

03. Place the salt, flour and yeast liquid in the main bowl fitted with the dough blade.

04. Run your processor for 1 minute or until the dough forms a ball.

05. Add the olives and chorizo, pressing the pulse button a few times to incorporate

them.

06. Take the dough out the bowl with floured hands, roll it into a ball and place it in a

large mixing bowl. Cover with cling film or a damp cloth and leave to rise for 1 hour.

07. With floured hands, knock back* the dough by giving it a few gentle punches

A

.

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

80 g each) with a sharp knife

B

Shape into small buns

C

.

09. Arrange the buns on a baking tray lined with baking parchment. Cover with a

damp cloth and prove* for 30 minutes.

10. 20 minutes before the end of the proving time, fill the dripping pan in the oven with

water and preheat your oven to 240 °C (gas mark 9).

11. Cut a deep cross in the top of each bun with the wet blade of a sharp knife

D

.

12. Lower the oven temperature to 200 °C (gas mark 6) and bake the buns for 20

minutes or until they are golden.

13. To check that the buns are done, turn them over and give them a sharp knock. They

should sound hollow. Leave them to cool on a wire tray.

Chef’s tip: you can replace the olives and chorizo with figs and walnuts.

Never allow yeast to come into direct contact with salt.

Olive and chorizo buns

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

Dough

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

6 buns

Flavouring

40g pitted olives
80g chorizo sausage

42

A B C D

1. Stir the yeast into the milk with a fork until it dissolves. Leave to rest for 1 minute.

2. Put the flour, sugar, butter, salt and yeast liquid in the main bowl fitted with the dough

blade. Process for 1 minute.

3. With floured hands, transfer the dough to a large, floured mixing bowl. Cover with

cling film or a damp cloth and leave to rise for 1 hour.

4. Shape the dough into a fat sausage shape

A

, transfer to a buttered loaf tin

B

and

cover with a large bowl or cling film

C

.

5. Preheat your oven to 180 °C (gas mark 4).

6. Allow the dough to prove* for 30 minutes at room temperature.

7. Bake for 30 minutes. If the top starts to go brown, cover it with a piece of aluminium

foil.

8. Allow to cool slightly before turning out.

Sandwich loaf

Preparation: 15 min Resting: 1hr30 min Baking: 30 min
Equipment: 1 loaf tin

350g strong white bread flour
275ml milk
30g butter
10g caster sugar
10g fresh yeast*
5g salt

1 loaf

44

A B C

01. Stir the yeast into the water with a fork until it dissolves. Leave to rest for 1 minute.

02. Place the flour, salt, oil and yeast liquid in the main bowl fitted with the dough blade.

03. Process for 1 minute or until a soft dough has formed.

04. With floured hands, transfer the dough to an oiled dish. Cover with cling film and

leave to rise for 1 hour.

05. Gently fold the dough over twice

A

with floured hands and cover with cling film or

a damp cloth. Prove* for 30 minutes.

06. Meanwhile, preheat your oven to 240 °C (gas mark 9).

07. Gently lift the dough out of the dish and place it on a baking tray lined with baking

parchment, taking care not to squash the air bubbles.

08. Spread the dough out, flattening it with your fingertips

B

.

09. Scatter the olives and thyme over half the surface and fold the other half over C.

Brush with the oil.

10. Bake for approx. 15 minutes. Eat warm or cold.

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

Fougasse

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

1 fougasse

Dough

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

Flavouring

100g pitted olives
10ml olive oil
Thyme

46

A B C

To make the pizza dough

1. Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute.

2. Put the salt, flour, oregano, oil and yeast liquid in the main bowl fitted with the dough

blade.

3. Process for 1 minute or until the dough starts to form a ball. If necessary, scrape the

bowl walls clean with the spatula and run the processor for a further few seconds.

4. Lift the dough out of the bowl with floured hands and roll it into a ball. Place it in a

large mixing bowl and cover with cling film or a damp cloth. Leave to rise for approx.
1 hour.

5. With floured hands, knock back* the dough by giving it a few gentle punches

A

.

6. Fill the dripping pan in the oven with water and preheat your oven to 240 °C (gas

mark 9).

7. Roll the dough out B. on a floured worktop to form one large pizza base (or two

smaller ones). Prick it all over with a fork

C

.

Veggie pizza

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

1 large pizza

Dough

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

Topping

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

E2

48

A B C

To make the topping

1. Wash the vegetables and peel the onion. Fit the 2mm slicing disc in the midi bowl.

Slice the onions and set aside. Slice the courgette and tomatoes, transfer to a colander
and sprinkle with salt to get rid of the excess juices.

2. Fry the sliced onion in a little olive oil.

3. Spread the tomato coulis over the pizza base. Add the onions and the drained

courgette and tomato slices. Top with round slices of mozzarella. Season each layer
with salt and pepper.

4. Lower the oven temperature to 220 °C (gas mark 7) and bake the pizza for 15-20

minutes, depending on the thickness of the base. Check it at regular intervals.

5. As soon as you take it out of the oven, scatter with torn leaves of fresh basil and

drizzle with chili oil.

To make the puff pastry

01. Put the flour and softened butter (cut into pieces) and water in the main bowl fitted

with the dough blade.

02. Process for 30 seconds or until bread crumbs are formed. With the food processor

still running slowly pour in the water until the pastry forms a ball.

03. Take the pastry out of the bowl, wrap it in cling film and flatten it. Leave in the fridge

for 1 hour.

04. Remove the cling film and place the pastry on a floured worktop. Roll out from the

centre in four direction to form a cross

A

.

05. Place the chilled butter between two sheets of cling film. Flatten to form a 2cm thick

square. Remove the clingfilm and place the butter at the centre of the cross

B

and

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

06. Roll the pastry out to form a long rectangle

D

. Fold it in thirds like a wallet

E

.

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

F

. Fold it in

thirds like a wallet

E

.

08. Wrap the pastry in cling film and chill for 30 minutes in the fridge.

09. Repeat Steps 6, 7 and 8 twice.

10. Roll the pastry out into a circle to fit the quiche tin and leave it in a cool place for

30 minutes.

Leek quiche

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

1 quiche

Puff pastry

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

Filling

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

E2

R2

50

A

D

B

E

C

F

To make the filling

01. Preheat your oven to 210 °C (gas mark 6).

02. Fit the 2mm grater disc in the midi bowl, grate the cheese and set aside.

03. Wash the leeks. Discard the green part and cut the white part into thin slices using

the 2mm slicing disc in the midi bowl. Set aside.

04. Melt the butter in a sauté pan. Add the leeks, give them a stir, then pour in 50ml

water.

05. Soften the leeks over a low heat for 15 minutes, making sure they do not brown. If

necessary, add a little more water. Season with salt and pepper.

06. Prick the quiche base all over with a fork.

07. Either in the main bowl fitted with the metal blade or in the mini bowl, blend the

cream, eggs, salt and pepper for 30 seconds.

08. Arrange the leeks in the pastry case. Top with the creamy egg mixture.

09. Scatter with grated cheese and bake for approx. 30 minutes.

10. Serve piping hot.

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

01. Stir the yeast into the milk with a fork until it dissolves. Leave to rest for 1 minute.

02. Put the flour, salt, sugar, butter and yeast liquid in the main bowl fitted with the

dough blade.

03. Process for 1 minute. If necessary, scrape the bowl walls with the spatula and process

for a few more seconds.

04. With floured hands, transfer the dough to a large, lightly floured mixing bowl. Cover

with cling film or a damp cloth and leave to rest for 30 minutes.

05. The dough is now ready to be plaited. Divide it into 3 equal parts

A

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

C

. Carefully transfer to a buttered and floured loaf tin

D

.

06. Prove* in a very low oven for 30 minutes.

07. Remove the tin from the oven and turn the oven up to 180 °C (gas mark 4).

08. Brush the brioche with beaten egg.

09. Bake for approx. 20 minutes. If the top starts to brown, cover it with a piece of

aluminium foil.

10. Allow to cool before turning out.

Plaited brioche

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

1 brioche loaf

250g strong white bread flour
125ml milk
20g butter
40g sugar
14g fresh yeast*
1 pinch of salt
1 beaten egg (for brushing)

52

A B C D

01. Stir the yeast into the milk with a fork until it dissolves. Allow to rest for 1 minute.

02. Put the salt, flour, butter, sugar, eggs and yeast liquid in that order in the main bowl

fitted with the dough blade.

03. Process for approx. 30 seconds.

04. Remove the dough blade from the bowl. Transfer the dough to a large, floured

mixing bowl using the spatula. Cover with cling film or a damp cloth and leave to
rest for 30 minutes.

05. With floured hands, knock back* the dough by giving it a few gentle punches.

06. Transfer the dough to the buttered tin. Pinch the head of the brioche

A

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

B

. Prove for 1 hour in an extremely low oven.

07. Brush the brioche with beaten egg

C

.

08. Turn the oven up to 180 °C (gas mark 4) and bake the brioche for approx. 25

minutes.

09. If the top starts to brown, cover it with a piece of aluminium foil.

10. Allow to cool before turning out.

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

your brioche.

Traditional brioche

Preparation: 10 min Resting: 1h30 min Baking: 25 min
Equipment: fluted round brioche tin

1 brioche loaf

Dough

250g strong white bread flour
100g softened butter
30g sugar
4g salt

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

54

A B C

1. Fit the double-bladed knife. Place the flour, baking powder and salt in the bowl and

process briefly to mix them.

2. Cut the butter into pieces and add it to the bowl with the sugar.

3. Process for 5 - 7 seconds, or until the mixture resembles fine breadcrumbs, then, with

the machine running, gradually pour the milk in through the feed tube.

4. Process for about 10 seconds or until a sticky mixture has formed.

5. On a well floured surface knead the dough lightly then roll out to 1.5cm thick and

using a 5cm pastry cutter, cut out the scones.

6. Place them on a greased baking tray and bake in a hot oven 220° C (gas mark 7)

for 10 - 15 minutes or until well risen and browned.

7. Cool on a wire rack.

Variations:

Cheese Scones : Replace the sugar and with 50g grated cheddar cheese to the dry

ingredients together with a pinch of dry mustard. Finish as above.

Sultana Scones : Add 50g sultanas to the processed ingredients and pulse to stir in, after
adding the milk. Finish as above.

Scones

56

Preparation: 5 min

Serves 4

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

BREAD & BAKING

A&&

BABAB

Soups

1. Peel and wash the vegetables. Slice them in the midi bowl fitted with the 2mm

slicing disc.

2. Soften the onion in the butter in a thick-bottomed pan. Add the other vegetables

and cook for 2 minutes, stirring constantly.

3. Add the water and season to taste. Simmer gently for 20-25 minutes.

4. Transfer the soup to the main bowl fitted with the main blade and the

Blendermix. Blend until desired consistency is reached.

5. If necessary, reheat the soup in the pan over a low heat before serving.

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

Country soup

58

SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION 15 min 15 min 20 min 20 min
COOKING 20 min 20 min 25 min 25 min

Leek

½ 1 small 1 1

Carrots

1122

Potatoes

1112

Onion

¼¼½½

Crushed garlic clove

½½ 1 1

Butter

10g 15g 20g 25g

Water

500ml 700ml 850ml 1 l

Salt & pepper

SOUPS

E2

1. Peel and wash the pumpkin, onion and ginger.

2. Slice the onion in the midi bowl with the 2mm slicing disc. Set aside.

3. Slice the pumpkin, followed by the ginger. Set aside.

4. Soften the onion in the butter in a thick-bottomed pan. Add the pumpkin and

ginger and cook for 2 minutes, stirring constantly.

5. Add the water and season to taste. Simmer gently for 10-15 minutes.

6. Pour the soup into the main bowl fitted with the metal blade and the Blendermix.

Blend continuously for 1-2 minutes.

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

Pumpkin soup

SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION 20 min 20 min 30 min 30 min
COOKING 15 min 15 min 20 min 20 min

Pumpkin

350g 650g 800g 1kg

Onion

½½ 1 1

Fresh ginger (cm)

1123

Curry powder

½ tsp ½ tsp 1 tsp 1 tsp

Butter

20g 20g 25g 25g

Water

400ml 600ml 800ml 1l

Salt & pepper

59

SOUPS

E2

1. Wash and top and tail the courgettes. Slice them in the midi bowl with the

4mm slicing disc. Bring the water to the boil with the stock cube(s) and cook the
courgettes for 20 minutes.

2. Blend the courgettes in the main bowl fitted with the metal blade and the

Blendermix for 1 minute. Add the tarragon, then the cream, via the feed tube while
the machine is running.

3. Gradually add the cooking liquid via the feed tube until the soup reaches the

desired consistency.

4. Serve in bowls or soup dishes with a scattering of tarragon leaves. Season

according to taste.

Chef’s tip: To make this soup vegetarian replace the chicken stock with vegetable stock.

Cream of courgette

60

SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION 20 min 20 min 30 min 30 min
COOKING 15 min 15 min 20 min 20 min

Courgettes

2456

Chicken stock cubes

½11 ½2

Water

400ml 600ml 800ml 1l

Fresh tarragon leaves

1223

Liquid crème fraîche

60ml 100ml 150ml 180ml

Salt & pepper

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

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

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

the metal blade and the Blender

m

ix. While the machine is still running, add the

cauliflower and a little of the cooking liquid.

3. Once the cauliflower has been reduced to a smooth purée, add the cream,

nutmeg, salt and pepper.

4. Check the seasoning. Serve piping hot.

Cream of cauliflower with diced bacon

SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION 15 min 15 min 20 min 20 min
COOKING 20 min 20 min 30 min 30 min

Cauliflower head

½11 ½2

Crème fraîche

100ml 200ml 300ml 400ml

Ground nutmeg

½ tsp ½ tsp 1 tsp 1 tsp

Diced bacon

50g 100g 150g 200g

Salt & pepper

E4

1. Wash the vegetables.

2. Peel the cucumber. Destalk and deseed the pepper. Destalk the tomatoes.

3. Cut all the vegetables into large pieces. Together with the garlic, place them

in the main bowl fitted with the metal blade and the Blendermix and blend
continuously for 1 minute.

4. Open the lid. Season the soup with salt and pepper, freshly-squeezed lemon juice

and olive oil. Blend for a further 1-2 minutes.

5. Chill for at least 3 hours before serving.

Chef’s tips: for a more sophisticated starter, garnish with finely diced vegetables.

Serve with toasted bread and homemade pesto (recipe p.29). When making
gazpacho for two, use the mini bowl.

Gazpacho

SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION 15 min 15 min 20 min 20 min
RESTING 3 hr 3 hr 3 hr 3 hr

Ripe tomatoes

250g 500g 750g 1kg

Cucumber

1

/ 8

1

/ 4

1

/ 3

1

/ 2

Red pepper

1

/ 8

1

/ 4

1

/ 3

1

/ 2

Garlic clove

1

/ 4

1

/ 2

3

/ 4

1

Olive oil

1 tbsp 2 tbsp 3 tbsp 4 tbsp

Lemon

1

/ 2

1

/ 2

11

Salt & pepper

61

SOUPS

62

1. Bring the water almost to the boil in a large pan and dissolve the stock cubes

in it.

2. Peel the carrots and slice them in the midi bowl using the 4mm slicing disc.

Cook them in the stock.

3. Cut a sliver of orange peel and add it to the carrots as there are cooking. Peel

the onions and chop them in the mini bowl. Fry them in olive oil. Set aside.

4. When the carrots are cooked, blend them with the onions, salt and pepper in

the main bowl fitted with the metal blade and the Blender

m

ix. Gradually add

the cooking liquid via the feed tube. Allow to cool.

5. Juice the oranges using the citrus press and add the juice to the cold carrot

soup. Add the honey and ground cumin. Stir in well with the spatula.

6. Allow to chill for at least 3 hours in the fridge.

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

Chilled carrot soup

SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION 30 min 30 min 40 min 40 min
RESTING 3 hr 3 hr 3 hr 3 hr
COOKING 20 min 20 min 25 min 25 min

Carrots

350g 700g 1kg 1.3kg

Oranges (untreated)

1234

Onions

½11 ½2

Chicken stock cubes

1234

Water

400ml 650ml 800ml 1l

Acacia honey

½ tbsp 1 tbsp 1½ tbsp 2 tbsp

Ground cumin

½ tsp 1 tsp 1½ tsp 2 tsp

Olive oil
Salt & pepper

SOUPS

E4

63

64

1. Peel the potatoes, onions and peppers.

2. Slice the peppers in the midi bowl using the 4mm slicing disc, then the potatoes and

finally the onion. Set aside.

3. In a thick-bottomed pan, gently fry the onion in a little olive oil over a low heat for 2

minutes.

4. Add the peppers and garlic and cook for 10 minutes, stirring regularly.

5. Pour in the water and season with salt. Add the potatoes, ginger and bouquet garni.

Simmer gently for the amount of time indicated in the table.

6. Discard the bouquet garni. Blend the vegetables with the mascarpone and olive oil

in the main bowl fitted with the metal blade and the Blender

m

ix. Gradually add the

cooking liquid via the feed tube. Season with the Cayenne pepper.

7. Allow to chill for at least 3 hours in the fridge.

8. Just before serving, sprinkle with mild chili powder.

Chilled pepper
and mascarpone soup

SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION 20 min 20 min 30 min 30 min
RESTING 3 hr 3 hr 3 hr 3 hr
COOKING 30 min 30 min 35 min 35 min

Red peppers (deseeded)

2346

Potatoes

½122

Garlic cloves

½122

Onions

½½ 1 1

Bouquet garni

½111

Mascarpone

50g 100g 150g 200g

Water

400ml 600ml 800ml 1l

Olive oil

2 tbsp 3 tbsp 5 tbsp 6 tbsp

Pinches ground ginger

1234

Cayenne pepper, mild chili
powder & salt

SOUPS

E4

Starters

66

1. Wash the vegetables and peel the carrots and onions.

2. Grate the carrots, courgettes and turnips in the midi bowl using the 4mm

grater disc. Set aside.

3. Replace the grater disc with the 4mm slicing disc. Slice the pepper and onions.

Set aside.

4. Break the eggs into the main bowl fitted with the metal blade. Add the snipped

chives, cream and nutmeg. Season with salt and pepper. Blend for 30 seconds.

5. Butter the tart tin (or cassolettes) and arrange the vegetables on the bottom.

Top with the egg mixture. Add the halved cherry tomatoes and scatter with
thyme.

6. Bake for the amount of time indicated in the table in an oven preheated to 180 °C

(gas mark 4).

Chef’s tip: this starter is delicious served with a garlic sauce.

Switch your processor on and drop two garlic cloves (peeled) into the mini bowl.
Open the machine, scrape the garlic off the bowl walls with the spatula and add
1 tsp smooth mustard. Switch the processor back on and trickle in 150ml olive oil
via the feed tube. Season to taste and add the juice of ½ lemon. This veg bake
is best eaten warm, accompanied by the garlic sauce and a green salad with a
walnut-oil dressing.

Spring vegetable clafoutis

SERVES

2 4-6 6-8 8 +

FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION

20 min 20 min 30 min 30 min

BAKING

40 min 40 min 50 min 50 min

EQUIPMENT

Small cassolettes

Tart tin Ø 26-30cm

Eggs

1234

Crème fraîche

160ml 320ml 500ml 650ml

Courgettes

1

/2

3

/4 11½

Carrots

1

/2

3

/4 11½

Turnips

11½2 3

Red pepper

1

/4

1

/3 ½1

Onions

1

/2

1

/2 11½

Cherry tomatoes

35810

Chives

2346

Thyme sprigs

1122

Pinches ground nutmeg

1234

Salt & pepper

STARTERS

R4

E4

1. Make the mayonnaise according to the recipe on p.28, halving the amounts.

2. Wash the vegetables, peel the onions and carrots. Grate the carrots in the midi bowl

with the 2mm grater disc. Set aside.

3. Replace the grater disc with the 4m slicing disc. Slice the cabbage and onions.

4. Transfer the vegetables to a mixing bowl. Add the mayonnaise, vinegar, mustard,

salt, pepper and sugar.

5. Check the seasoning.

6. Stir well and keep in the fridge till ready to serve.

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

walnuts just before serving.

Coleslaw

SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION 10 min 10 min 10 min 10 min

Head white cabbage

1

/6

1

/4

1

/2 1

Onions

1

/4

1

/2 11½

Carrots

2346

Strong mustard

½ tsp 1 tsp 1½ tsp 2 tsp

Mayonnaise

2 tbsp 4 tbsp 6 tbsp 8 tbsp

White wine vinegar

½ tbsp 1 tbsp 2 tbsp 3 tbsp

Salt, pepper & sugar

67

STARTERS

R2

E2

68

1. Cook the pasta according to the instructions on the packet (approx. 10 minutes).

Drain and rinse under the cold tap. Transfer to a mixing bowl and sprinkle with
olive oil and freshly-squeezed lemon juice.

2. Set aside in the fridge for at least an hour.

3. After 30 minutes, chop the parsley and basil in the mini bowl. Add to the pasta

and return to the fridge.

4. Wash and peel the vegetables. Grate the carrots and courgettes in the midi

bowl with the julienne disc or, failing that, the 4mm grater disc. Set aside.

5. Replace the grater/julienne disc with the 2mm slicing disc. Slice the radishes,

stacking them vertically in the feed tube before switching the processor on. Set
aside.

6. Keep all these vegetables in a bowl of cold water in the fridge so that they

retain their full crunchiness.

7. Slice the onions and red peppers with the 2mm slicing disc and put them in

their own container in the fridge.

8. Just before serving, drain the vegetables thoroughly and add them to the

pasta, together with the onion and red pepper.

9. Season according to taste.

Crunchy veg
and pasta salad

SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION 15 min 15 min 20 min 20 min
RESTING 1 hr 1 hr 1 hr 1 hr
COOKING 10 min 10 min 10 min 10 min

Penne pasta

170g 325g 500g 700g

Pink radishes

36812

Carrots

½112

Red peppers

½112

Red onions

½112

Lemons

½112

Sprigs basil

½112

Sprigs flat-leaved parsley

½112

Olive oil

1246

Salt & pepper

35ml 65ml 100ml 125ml

STARTERS

R4

E2

01. Bake a country loaf according to the recipe on p.38.

02. Make the tapenade according to the recipe on p.34, halving the amounts.

03. Very lightly toast the slices of bread in the toaster (or the oven) and rub them

with the halved garlic cloves.

04. Wash the tomatoes and slice them in the midi bowl with the 2mm slicing disc.

06. Transfer to a colander and sprinkle with salt to drain out the excess liquid.

07. Spread the bread slices with the tapenade. Top with the sliced tomato,

followed by the mozzarella. Season to taste.

08. Place under the oven grill for 3 minutes, or until the cheese has melted.

09. Decorate with a few fresh basil leaves.

10. Serve slightly warm.

Tomato and mozzarella bruschette

69

SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION 10 min 10 min 10 min 10 min
GRILLING 5 min 5 min 5 min 5 min

Slices country loaf

2468

Tomatoes

½ 1 1½ 2

Tapenade

2 tbsp 4 tbsp 6 tbsp 8 tbsp

Mozzarella slices (1 cm thick)

4 8 12 16

Garlic cloves

½½ 1 1

Fresh basil leaves

4 8 12 16

Salt & pepper

STARTERS

E2

70

1. Grate the parmesan in the midi bowl with the parmesan grater or, failing that,

the 2-mm grater disc. Set aside.

2. Make a roux* by melting the butter in a saucepan over a low heat and adding

the flour, stirring it in rapidly with a wooden spoon. Cook over a low heat,
stirring continuously. As soon as the mixture starts to thicken, gradually add
the hot water, still constantly stirring. Simmer for 3 minutes over a high heat,
stirring constantly. Stir in the grated parmesan.

3. Preheat your oven to 180 °C (gas mark 4).

4. Separate the eggs.

5. Gently incorporate the egg yolks into the mixture away from the heat, adding

them one by one.

6. Allow to cool.

7. Put the egg whites in the main bowl fitted with the whisk and beat for 5

minutes, remembering to remove the pusher before you begin.

8. Fold the egg whites gently into the cooled mixture. Season with pepper.

9. Divide the mixture between the ramekins. Bake for 15 minutes and serve

immediately.

Chef’s tip: serve on a bed of lamb’s lettuce or a mixed green salad.

Parmesan soufflé

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

Eggs

2468

Parmesan cheese

80g 160g 240g 320g

Butter

10g 15g 20g 30g

Plain flour

1 tbsp 1½ tbsp 2 tbsp 3 tbsp

Water

100ml 200ml 300ml 400ml

STARTERS

R2

72

1. Preheat your oven to 180 °C (gas mark 4). If you are using caul fat, soak it in

hot water.

2. Put the chicken livers, pork, salt and pepper in the main bowl fitted with the metal

blade.

3. Pulse a few times. Add the eggs and cognac via the feed tube. Pulse again 5-6

times. The meat should not be too finely minced.

4. Squeeze out the caul fat and line the terrine with it.

5. Transfer a third of the mixture to the terrine, add some of the veal, cut into thin

strips, and scatter with thyme. Repeat this process, ending with the final third.

6. Decorate with a few bay leaves and sprigs of thyme.

7. Pour some water into the oven’s drip tray (or another dish), place the terrine in

it and cook in the oven for the time indicated in the table.

8. Allow to cool, then transfer to the fridge.

Chef’s tip: serve with toasted country loaf and gherkins.

Country pâté

SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION 10 min 10 min 10 min 10 min
BAKING 2 hr 2 hr 2½ hr 2½ hr
EQUIPMENT: TERRINE

Pork

250g 500g 750g 1kg

Chicken livers

125g 250g 375g 500g

Veal escalopes

60g 125g 190g 250g

Eggs

1123

Cognac

1 tbsp 2 tbsp 3 tbsp 4 tbsp

Pork caul* (optional)

1111

Fresh thyme and bay leaves
Salt & pepper

1. Steam the salmon steaks for 10 minutes.

2. During this time, wash and peel the cucumber. Cut into three sections. Fit the

dicing kit in the midi bowl, switch the processor on and dice the cucumber
sections one at a time, exerting a steady pressure on the pusher with both
hands. If you do not having the dicing kit, cut the cucumber into large dice
by hand. Transfer to a colander and sprinkle with salt to drain out the excess
liquid.

3. Put the fresh dill in the main bowl with the metal blade and pulse a few times.

4. Add the cooked salmon, broken up into large flakes, followed by the smoked

salmon, cut into pieces, and the cream. Blend for 30 seconds.

5. Open the lid and add the juice of the freshly-squeezed lemon, together with the

snipped chives. Season to taste.

6. Blend for a further 30 seconds. Check the seasoning.

7. Divide the diced cucumber between glasses and top with the salmon mixture.

Scatter with toasted pine nuts and a sprig of dill.

8. Chill in the fridge for 2 hours before serving.

Salmon rillettes

SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION 15 min 15 min 15 min 15 min
RESTING 2 hr 2 hr 2 hr 2 hr
BAKING 5-10 min 5-10 min 5-10 min 5-10 min

Fresh salmon steaks

100g 200g 300g 400g

Smoked salmon

50g 100g 150g 200g

Thick crème fraîche

50g 100g 150g 200g

Lemon

½½ 1 1

Cucumber

½½ 1 1

Chive leaves

35710

Sprigs dill

1223

Pine nuts (optional)
Salt & pepper

73

STARTERS

74

To make the blini batter

01. Stir the yeast into the warm (35 °C) milk with a fork until it dissolves. Allow to rest

for 1 minute.

02. Separate the eggs.

03. Put the flour, salt, egg yolks and yeast liquid in the main bowl fitted with the dough

blade. Process for 30-60 seconds.

04. Beat the egg whites in the bowl with the whisk for 5 minutes, remembering to remove

the pusher before you begin.

05. Gently fold the cream into the dough, followed by the egg whites, using the spatula.

06. Heat the blini pan, brush with butter and cook each blini for 1 minute on each side.

To make the sauce

01. Put the cream in the mini bowl, followed by the cream cheese, lemon juice, salt and

dill in that order.

02. Blend for 30 seconds and set aside in the fridge.

03. To serve, top each blini with a spoonful of sauce and add a

morsel of smoked salmon or a heap of salmon roe.

Salmon blinis

STARTERS

Blini batter

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

Sauce

300g thick crème fraîche
200g St Moret

®

or Philadelphia® cream cheese
1 tsp salt
2 sprigs dill
Juice of 1 lime
Smoked salmon or salmon roe

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

14 blinis

Vegetables

76

1. Preheat your oven to 210 °C (gas mark 6-7).

2. Wash and dry the vegetables. Carefully deseed the peppers. Set aside.

3. Slice the vegetables separately in the midi bowl, using the 4mm slicing disc.

4. Arrange the sliced vegetables and garlic (unpeeled) in separate layers in an oven

dish.

5. Scatter with olives, thyme and snipped basil leaves. Sprinkle generously with olive

oil. Season.

6. Bake in the oven, adding a glass of water halfway through to prevent the vegetables

from drying out.

Provençal vegetable tian

SERVES

2 4-6 6-8 8 +

FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION

10 min 10 min 20 min 20 min

BAKING

50 min 50 min 1h 1h

Tomatoes

250g 350g 500g 650g

Red peppers

½123

Green peppers

½112

Courgettes

1222

Aubergines

½112

Black olives

40g 75g 100g 150g

Garlic cloves

3456

Thyme, basil
Olive oil, salt & pepper

VEGETABLES

E4

1. Blend all the ingredients in the main bowl fitted with the metal blade for 1-2 minutes.

Season.

2. Heat a small frying pan brushed with oil. Ladle the batter into the frying pan to form

small pancakes. Cook for 1 minute on each side.

Chef’s tip: delicious with game and poultry.

Sweetcorn pancakes

SERVES

2 4-6 6-8 8 +

FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION

5 min 5 min 5 min 5 min

BAKING

2 min 2 min 2 min 2 min

EQUIPMENT

8-10cm frying pan

250g sweetcorn

½11 ½2

Eggs

2356

Plain flour

60g 100g 150g 200g

Milk

10ml 15ml 20ml 30ml

1. Peel, rinse and dry the potatoes.

2. Peel the garlic, cut in half lengthways and remove the central shoot. Wash and

dry the parsley. Put the garlic and parsley in the mini bowl and pulse 4 times.

3. Grate the potatoes in the midi bowl with the 2mm grater disc.

4. Transfer the grated potatoes to a mixing bowl with the garlic-and-parsley

mixture. Combine thoroughly and season. You can either cook one large patty
or divide the mixture into small balls and flatten them to make individual patties.

5. Heat the oil and butter in a frying pan. Transfer the rösti(s) to the pan and cook

over a moderate heat for 15 minutes.

6. When the underside is golden brown, turn the rösti(s) over.

7. Cook for a further 15 minutes.

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

Potato rösti

SERVES

2 4-6 6-8 8 +

FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION

20 min 20 min 25 min 30 min

BAKING

30 min 30 min 30 min 30 min

Potatoes

600g 1kg 1.5kg 2kg

Garlic cloves

2345

Butter

25g 40g 60g 80g

Oil

2 tbsp 3 tbsp 5 tbsp 6 tbsp

Parsley sprigs

46812

Salt & pepper

77

VEGETABLES

R2

78

1. Peel and wash the celeriac. Cut into large pieces and grate in the midi bowl with

the 4mm grater disc.

2. Pour a litre of water into a large pan or pressure cooker. Add the celeriac. Put the

lid on and cook until the celeriac is very soft and easily pierced with the tip of a
knife. Drain and allow to cool slightly.

3. Blend the celeriac in the main bowl with the metal blade for 1-2 minutes.

4. When it has reached a smooth consistency, add the cream.

5. Switch the machine back on and slowly trickle the oil in via the feed tube. Season

with salt.

6. Reheat the purée for 5 minutes over a low heat.

Chef’s tip: You can make purées from a huge range of vegetables (carrots, courgettes,

etc.).

Celeriac purée

SERVES

2 4-6 6-8 8 +

FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION

10 min 10 min 15 min 15 min

BAKING

20 min 20 min 25 min 25 min

Celeriac

500g 1kg 1.5kg 2kg

Thick crème fraîche

65g 125g 190g 250g

Olive oil

1 tbsp 2 tbsp 3 tbsp 4 tbsp

Salt

VEGETABLES

E4

1. Wash the vegetables.

2. Peel the potatoes and turnips. Top and tail the courgettes.

3. Slice the vegetables separately in the midi bowl with the 2mm slicing disc.

4. Heat the oil in your deep fryer. As soon as it is hot, fry the vegetable slices.

5. Drain on a wad of kitchen paper before transferring to a serving dish. Season with

salt and pepper.

6. Serve immediately.

Vegetable crisps

SERVES

2 4-6 6-8 8 +

FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION

15 min 15 min 20 min 25 min

FRYING

5 min 5 min 5 min 5 min

Potatoes

2468

Courgettes

2234

Turnips

2468

Oil for frying, salt & pepper

E2

1. Wash the vegetables. Halve and deseed the peppers. Peel the onions and garlic.

Halve the garlic lengthways and remove the central shoot.

2. Dice all the vegetables (apart from the garlic) separately in the midi bowl fitted

with the dicing kit or, failing that use the 4mm slicing disc.

3. Soften the onions and garlic in a thick-bottomed pan with a little olive oil. Add the

peppers. When cooked, lift the vegetables out with a slotted spoon and set aside.

4. Fry the courgettes and aubergines. Lift out and set aside.

5. Add the tomatoes to the pan and cook for 10 minutes. Return all the other

vegetables to the pan.

6. Season and add the herbs.

7. Simmer over a low heat without the lid for approx. 40 minutes, stirring frequently

with a wooden spoon.

Ratatouille

SERVES

2 4-6 6-8 8 +

FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION

30 min 30 min 35 min 35 min

COOKING

50 min 50 min 1hr 1hr

Courgettes

150g 250g 375g 500g

Tomatoes

300g 500g 750g 1kg

Onions

1223

Aubergines

1

/2 122

Peppers

1

/2 122

Garlic cloves

1234

Bay leaves, fresh thyme
Olive oil, salt & pepper

over a low he

at

without the lid for approx. 40 minutes, stirring frequently

wiwith

awoo

sp

oooon.

n.

E4

80

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

2. Peel, wash and dry the potatoes.

3. Replace the grater disc with the 2mm slicing disc. Slice the potatoes.

4. Preheat your oven to 180 °C (gas mark 4).

5. Peel and halve the garlic cloves. Rub the inside of a gratin dish with them. Butter

the dish. Arrange a layer of sliced potato on the bottom, add some grated cheese,
salt and pepper and a little cream. Repeat these steps until all the ingredients
have been used up, ending with the cheese.

6. Stir the ground nutmeg into the milk and pour over the potatoes.

7. Bake in the oven. The potatoes are cooked when they are easy to pierce with a

knife.

8. Serve immediately.

Potato gratin

SERVES

2 4-6 6-8 8 +

FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION

20 min 20 min 25 min 35 min

BAKING

1hr 1hr 1hr10 min 1¼ hr

Potatoes

600g 1kg 1.5kg 2kg

Gruyère cheese

80g 150g 180g 200g

Thick crème fraîche

50g 80g 120g 160g

Butter

20g 30g 45g 60g

Milk

200ml 500ml 750ml 1l

Garlic clove

1111

Pinch ground nutmeg

1111

Salt & pepper

E2

R2

Fish

82

1. Wash the vegetables. Peel the courgettes, carrots and turnips.

2. Grate the courgettes, carrots and turnips separately in the midi bowl fitted with

the julienne disc or, failing that, the 4mm grater disc, stacking them horizontally
in the feed tube.

3. Replace the julienne/grater disc with the 2mm slicing disc. Slice the peppers

and lemon. Set the lemon aside.

4. Fry the vegetables with a dash of olive oil for 5 minutes. Season.

5. Take a separate sheet of baking parchment for each fillet. Place a small mound

of vegetables in the middle of each one and lay the fish on top. Sprinkle with a
little white wine. Add a sprig of dill and a slice of lemon.

6. Season.

7. Wrap the parchment up like a boiled sweet, securing the ends with string.

8. Bake in a preheated oven at 180 °C (gas mark 4) for 20-25 minutes. The precise

time will vary, depending on the thickness of the fillets and the vegetables.

9. Open the parcels just before serving.

Chef’s tip: you can use other types of fish, such as salmon and perch.

Hake and vegetable julienne*
parcels

SERVES

2 4-6 6-8 8 +

FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION

30 min 30 min 35 min 35 min

BAKING

25 min 25 min 25 min 25 min

EQUIPMENT

Kitchen string, baking parchment

Hake fillets

2468

Courgettes

1234

Carrots

2356

Turnips

2356

Red peppers

1234

White wine

60ml 100ml 150ml 200ml

Lemon

1111

Sprigs of dill

2468

Olive oil, salt & pepper

FISH

R4

E2

To make the homemade breadcrumbs

1. Cut the bread into 2cm slices and leave to go stale.

2. Put the bread in the main bowl with the metal blade (process in several batches

for a better end result).

3. Process for 2 minutes.

4. For more flavoursome breadcrumbs, open the lid, add a selection of dried herbs

(thyme, sage, rosemary, summer savory, etc.) and pulse a few times.

5. Store in an airtight container.

To make the crab cakes

1. Make the mayonnaise according to the recipe on p.28, halving the amounts.

2. Break the rusks and put them in the main bowl with the metal blade.

3. Process until the rusks have been reduced to a fine crumb, then add the parsley,

Worcestershire sauce, mustard and mayonnaise.

4. Introduce the eggs via the feed tube while the machine is still running. Add the crabmeat

and pulse a few times to combine.

5. Season generously - the cakes must not be bland.

6. Shape the mixture into cakes measuring 3cm across. Refrigerate for 30 minutes.

7. Roll the cakes in the breadcrumbs, heat the butter in the frying pan and cook the cakes

for about 2-3 minutes on each side or until golden.

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

Crab cakes

SERVES

2 4-6 6-8 8 +

FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION

15 min 20 min 20 min 20 min

COOKING

10 min 10 min 10 min 10 min

NUMBER OF CAKES

6 121824

Crabmeat

160g 240g 320g 500g

Butter

30g 45g 60g 80g

Rusks

2246

Eggs

1223

Mustard

1 tsp 2 tsp 2 tsp 3 tsp

Pinches Cayenne pepper

1223

Bunches of parsley

½112

Worcestershire sauce

1 tbsp 2 tbsp 2 tbsp 3 tbsp

Mayonnaise

1 tbsp 2 tbsp 2 tbsp 3 tbsp

Homemade breadcrumbs
(stale bread)

Salt & pepper

83

FISH

84

FISH

1. Remove the outer leaves of the lemongrass and discard the tough base. Slice the

soft inner core and set aside.

2. Deseed the chili peppers and set aside.

3. Process the lemongrass in the mini bowl for 40 seconds. Add the chili peppers and

run for a further 5-10 seconds.

4. Put the fish in the main bowl with the metal blade, followed by the chili-lemongrass

mixture and all the other ingredients. Season to taste. Pulse 7-10 times to obtain an
even consistency.

5. Shape the mixture into balls measuring 3 cm across. Flatten with your hand.

6. Heat the oil in a frying pan and cook the cakes for about 2 minutes on each side.

Chef’s tip: delicious with a sweet-and-sour sauce. For a crunchier texture, add

raw green beans.

Oriental fishcakes

SERVES

2 4-6 6-8 8 +

FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION

15 min 15 min 15 min 15 min

COOKING

10 min 10 min 10 min 10 min

NUMBER OF CAKES

6 121824

Cod

230g 450g 680g 900g

Nam pla fish sauce

1 tbsp 2 tbsp 3 tbsp 4 tbsp

Ground turmeric

½ tsp 1 tsp 2 tsp 2 tsp

Ground cumin

½ tsp 1 tsp 2 tsp 2 tsp

Ground ginger

½ tsp 1 tsp 2 tsp 2 tsp

Eggs

1122

Sugar

½ tsp 1 tsp 2 tsp 2 tsp

Lemongrass stalks

1234

Fresh green chili peppers

½112

Salt & pepper

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

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

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

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

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

and chives. Pulse 4 times.

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

Season with pepper. Pulse 1-2 times.

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

the mold.

8. Serve immediately with toast.

Salmon tartare

SERVES

2 4-6 6-8 8 +

FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION

15 min 15 min 20 min 30 min

EQUIPMENT

Food ring / cutter (optional)

Raw salmon

400g 800g 1.1kg 1.5kg

Lemons or limes

1234

Olive oil

2 tbsp 4 tbsp 6 tbsp 8 tbsp

Bunches chives

1122

Red and yellow peppers

1122

Capers

2 tbsp 4 tbsp 6 tbsp 8 tbsp

Onions

1233

Pepper

86

01. Preheat your oven to 240 °C (gas mark 9).

02. Peel the potatoes. Slice them in the midi bowl with the 2mm slicing disc.

03. Transfer to a pan of boiling water. Bring back to the boil and cook for 2 minutes.

04. While the potatoes are cooking, cook the spinach for 1 minute in a sieve placed

over the pan. Drain and set aside.

05. Chop the onions, carrots and parsley in the mini bowl.

06. Fry in a little olive oil for 5 minutes.

07. Remove from the heat. Add half the parmesan, plus the lemon juice and mustard.

Set aside.

08. Blend the spinach, fish, eggs and cream in the main bowl with the metal blade.

09. Arrange a layer of the fish and spinach mixture, then the onion and carrot

mixture in a large gratin dish. Cover with a layer of potatoes.

10. Between each layer, sprinkle a little olive oil and pepper. Top the gratin with the

remaining parmesan.

11. Bake until the top is golden brown.

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

Fish pie

SERVES

2 4-6 6-8 8 +

FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION

30 min 30 min 30 min 30 min

BAKING

25 min 25 min 25 min 25 min

EQUIPMENT

Gratin dish

Haddock fillets

150g 300g 450g 600g

Liquid crème fraîche

40ml 75ml 100ml 150ml

Parmesan cheese

70g 100g 150g 200g

Fresh spinach

150g 300g 450g 600g

Potatoes

35810

Eggs

1234

Onions

1122

Carrots

1122

Lemons

1122

Mustard

1 tbsp 1 tbsp 2 tbsp 2 tbsp

Handfuls of parsley

1122

Olive oil

87

FISH

E2

88

1. Cut the salmon into pieces and put in the mini bowl. Pulse twice, then run

continuously for 1 minute. Set aside.

2. Mix the milk and rice flour together and cook in a saucepan over a low heat,

gradually bring to boiling point. Remove from the heat.

3. Add the salmon in the saucepan, together with the egg yolks, ketchup, vodka,

Cayenne pepper, pepper and nutmeg.

4. Combine thoroughly.

5. Preheat your oven to 150 °C (gas mark 2).

6. Beat the egg whites in the main bowl with the whisk for 5 minutes, remembering

to remove the pusher or cap before you begin.

7. Butter the ramekins and dust with flour.

8. Gently fold the egg whites into the salmon mixture with the spatula. Divide the

mixture between the ramekins. They should not be more than three-quarters
full. Slide a knife blade between the sides of the ramekins and the mixture.

9. Bake for the time indicated in the table. Serve immediately.

Smoked salmon soufflé

SERVES

2 4-6 6-8 8 +

FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION

20 min 20 min 25 min 25 min

BAKING

10 min 10 min 15 min 20 min

EQUIPMENT

Straight-sided ramekins

Smoked salmon

50g 100g 150g 200g

Rice flour

15g 25g 40g 50g

Egg yolks

1234

Egg whites

2357

Milk

80ml 100ml 150ml 200ml

Tomato ketchup

1 tsp 1 tsp 1 ½ tsp 2 tsp

Vodka

1 tbsp 1 tbsp 1 ½ tbsp 2 tbsp

Pinches Cayenne pepper

1112

Pinches ground nutmeg

1234

Plain flour

1 tbsp 1 tbsp 2 tbsp 3 tbsp

Knobs butter

1122

Salt & pepper

FISH

Meat

90

01. Grate the cheese in the midi bowl with the 2mm grater disc. Set aside.

02. Wash and peel the potatoes. Replace the grater disc with the 2mm slicing disc.

Slice half the potatoes, empty the bowl, then slice the other half. Cook in a pan
of water for 30-40 minutes (20 minutes in a pressure cooker).

03. Drain the potatoes. Place half of them in the main bowl with the metal blade.

Add a little milk and pulse 4-5 times. Add a little more milk if you prefer a softer
consistency. Set aside. Repeat these steps with the other half of the potatoes.

04. Transfer to a mixing bowl.

05. Add three-quarters of the butter. Season with salt and pepper. Wait for the

butter to melt, then stir in.

06. Preheat your oven to 210 °C (gas mark 6-7).

07. Peel and quarter the onions. Peel the garlic. Chop in the main bowl with the

metal blade, together with the parsley.

08. Cut the steak into large pieces and add to the onion and garlic mixture in the

main bowl. Pulse 3 times, then switch to continuous mode for 1 minute.

09. Heat the rest of the oil and butter in a frying pan. Fry the meat for 1 minute,

stirring constantly. Away from the heat, stir in the eggs and season.

10. Put the meat in a gratin dish and cover with the mashed potato. Smooth the

surface.

11. Scatter with grated cheese and dot with butter. Bake for 20 minutes.

12. Serve piping hot.

Cottage pie

SERVES

2 4-6 6-8 8 +

FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION

40 min 40 min 45 min 50 min

COOKING

50 min 50 min 50 min 50 min

Floury potatoes

800g 1.5kg 2kg 2.5kg

Rump steak

280g 550g 725g 1kg

Onions

1234

Garlic cloves

1122

Sprigs flat-leaved parsley

2234

Eggs

1123

Butter

40g 70g 100g 140g

Gruyere cheese

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

Oil

30g 50g 70g 100g

Milk
Salt & pepper

MEAT

R2

E2

01. Cut the lamb into large cubes. Combine thoroughly with the curry powder and

allow to marinade for 2 hours.

02. Slice the bananas. Peel the garlic and put it in the main bowl with the metal blade,

along with the lamb. Process for 45 seconds. Add the bananas and pulse 2-3 times.
Add the eggs via the feed tube. Season. Blend for a further 20 seconds.

03. Check the seasoning (it should be hot!).

04. Heat 2 tbsp oil in a frying pan. Fry the mixture, then cook for 5-10 minutes, stirring

constantly.

05. Preheat your oven to 180 °C (gas mark 4).

06. Peel the paper backing away from the sheets of filo pastry.

07. Lay a small heap of filling in the middle of each sheet. Fold the left side over, then

the right side. Next, fold the top and bottom sides up to form squares or triangles.
Brush the last flap of pastry with egg yolk to seal the parcel.

08. Place each parcel on a baking sheet lined with baking parchment, with the join

underneath. Brush the top with egg.

09. Bake in the oven for approx. 15 minutes.

10. If the pastry browns too quickly, turn the temperature down.

Curried lamb filo parcels

SERVES

2 4-6 6-8 8 +

FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION

25 min 25 min 35 min 40 min

REPOS

2 hr 2 hr 2 hr 2 hr

COOKING

20 min 20 min 30 min 30 min

Saddle of lamb

300g 600g 900g 1.2kg

Curry powder

2 tsp 2 tsp 3 tsp 3 tsp

Bananas

3

/4 11

1

/2 2

Eggs

1122

Garlic cloves

1 1 1½ 2

Filo sheets

2468

Oil

1 tbsp 2 tbsp 3 tbsp 4 tbsp

Egg yolk

1111

Salt & pepper

91

MEAT

To make the bread buns

01. Stir the yeast into the warm (35 °C) water with a fork until it dissolves. Allow to rest

for 1 minute.

02. Put the salt, flour, sugar, butter, egg and yeast liquid in the main bowl fitted with the

dough blade.

03. Process for 30 seconds.

04. Transfer the dough to a floured mixing bowl using the spatula. Cover with cling film or

a damp cloth. Leave to rest for 30 minutes.

05. Knock the dough down by giving it a few gentle punches. Turn out onto a floured

worktop.

06. Divide into 6 equal pieces using a sharp knife

A

. Shape the dough into smooth-

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

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

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

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

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

10. Scatter with sesame seeds D.

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

12. Allow to cool before eating.

Chef’s tips: you can replace the sesame seeds with poppy or sunflower seeds. For people

with a healthy appetite, make four buns instead of six.

Hamburgers

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

6 burgers

Bread buns

300g strong white flour
120ml hand-hot water
10g fresh yeast*
40g melted butter
25g sugar
3g salt
1 egg
1 egg beaten with 15ml milk

(for brushing)

Sesame seeds (optional)

Minced meat

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

Garnish

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

E2

A B C D

92

To make the burgers and garnish

01. Wash the lettuce. Peel and halve the onion. Slice the tomatoes, one of the onion halves

and the lettuce in the midi bowl with the 2mm slicing disc. Set aside.

02. Cut the remaining half-onion into pieces, transfer to the main bowl with the metal

blade and pulse 5 times.

03. Cut the meat into large pieces. Add to the onion in the main bowl. Pulse a few times -

the meat should be minced, not hashed. Season. Pulse 2 more times.

04. Shape the hamburgers with your hands. Fry them in a frying pan with a little olive oil

for about 2 minutes on each side.

05. Top each hamburger with a cheese slice. Cover the frying pan until it is time to serve.

06. Make the mayonnaise according to the recipe on p.28, halving the amounts.

07. Split the buns, fill with tomato, lettuce, steak, mayonnaise and ketchup.

08. Eat while they are hot.

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

french fries.

93

94

01. Preheat your oven to 180 °C (gas mark 4).

02. Wash the tomatoes. Remove the top third, or “hat”. Scoop out the flesh with a

teaspoon. Sprinkle salt on the inside and place them upside down on kitchen
paper to drain out the excess liquid.

To make the stuffing

01. Soak the bread in lukewarm milk.

02. Peel and quarter the garlic and onions, removing the garlic’s bitter central shoot.

Wash and dry the parsley. Transfer to the main bowl with the metal blade. Pulse
3-4 times.

03. Cut the meat into large pieces and add to the main bowl. Process for 20 seconds.

Squeeze the bread out and add to the bowl, together with a little of the tomato
flesh, the paprika and the salt and pepper.

04. Pulse 4-5 times to achieve an even texture. Check the seasoning.

05. Fill the tomatoes with the meat stuffing. Put their “hats” back on. Arrange in an

oven dish and sprinkle with olive oil.

06. Bake for the time indicated in the table.

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

Stuffed tomatoes

SERVES

2 4-6 6-8 8 +

FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION

30 min 30 min 40 min 50 min

COOKING

30 min 30 min 35 min 40 min

Large tomatoes

4 8 12 16

Meat

225g 450g 675g 900g

Bread (crusts removed)

60g 100g 130g 150g

Milk

2 tbsp 4 tbsp 4 tbsp 6 tbsp

Garlic cloves

1233

Onions

1122

Sprigs parsley

35710

Paprika

1 tsp 1 tsp 2 tsp 2 tsp

Salt & pepper

01. Strip the mint and coriander leaves from their stalks and put them in the main

bowl with the metal blade. Process for a few seconds.

02. Peel the onion and cut into large pieces. Add to the herbs in the main bowl and

pulse 5 times. Set aside.

03. Cut the meat into large pieces and transfer to the main bowl. Process for 20

seconds, or until the meat is chopped, but not hashed. Add the olive oil, onion,
herbs and spices. Season with salt and pepper. Pulse twice.

04. Shape the mixture into small meatballs with your hands. Thread them onto skewers,

about four to each one. Cook them under the oven grill, on your barbecue or in
a large nonstick frying pan.

05. The meatballs should take about 10 minutes to cook, but keep a close eye on

them.

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

Kefta kebabs

SERVES

2 4-6 6-8 8 +

FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION

20 min 20 min 20 min 20 min

COOKING

10 min 10 min 10 min 10 min

Lean beef

250g 500g 700g 1kg

Onion

½½ 1 1

Sprigs fresh coriander

1133

Sprigs fresh mint

1133

Ground cumin

1 tsp 1 tsp 2 tsp 2 tsp

Paprika

1 tsp 1 tsp 2 tsp 2 tsp

Ras el hanout (Moroccan) spice mix

1 tsp 1 tsp 2 tsp 2 tsp

Olive oil

1 tsp 2 tsp 3 tsp 4 tsp

Salt & pepper

95

96

1. Wash the parsley and pat it dry with kitchen paper. Put it in the main bowl with

the metal blade and pulse a few times.

2. Peel and quarter the onions and shallots. Add them to the main bowl and pulse

5 times.

3. Cut the meat into pieces and snip the chives. Add the meat to the main bowl,

along with the capers and chives. Pulse a few times. The meat should be minced,
not hashed.

4. Serve immediately.

Chef’s tips: delicious served with a green salad and homemade french fries. You

can also serve it with Worcestershire sauce, tomato ketchup and Tabasco®.

Steak tartare

SERVES

2 4-6 6-8 8 +

FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION

40 min 40 min 45 min 50 min

Rump steak or sirloin steak

500g 700g 1kg 1.4kg

Shallots

1234

Red onions

2244

Capers

3 tbsp 4 tbsp 6 tbsp 8 tbsp

Bunches of chives

111 ½2

Bunches of flat-leaved parsley

111 ½2

Salt & pepper

Desserts

1. Separate the eggs.

2. Put the egg whites in the main bowl with the whisk and beat for 5 min, remembering to

remove the pusher. Once the egg whites are stiff, gradually add the sugar via the feed
tube. Set aside.

3. Meanwhile, melt the chocolate in a bain marie*.

4. Stir the egg yolks into the melted chocolate.

5. Gently fold the egg whites into the chocolate mixture with the spatula.

6. Divide the mousse between four glass.

7. Refrigerate for at least 3 hours.

Chocolate mousse

Preparation: 20 min Cooking: 5 min Resting: 3 hr

98

200g chocolate
50g caster sugar
5 eggs

Serves 4

DESSERTS

1. Wash and stone the peaches. Slice them in the Midi bowl fitted with the 4mm slicing

disc. Set aside.

2. Preheat your oven to 180 °C (gas mark 4).

3. Melt the butter in a bain marie*.

4. Combine the flour, sugar and salt in the main bowl with the metal blade.

5. Add the eggs one by one via the feed tube or opening, followed by the melted butter.

6. While the machine is still running, add the milk via the opening to achieve a smooth

batter.

7. Pour the batter into a buttered tin and arrange the peach slices on top.

8. Bake for 30 minutes or until the batter shrinks from the sides of the tin.

Chef’s tip: you can also bake this clafoutis in individual ramekins.

Peach clafoutis

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

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

Serves 4-6

E4

opening

1. Take the mascarpone out of the fridge one hour beforehand.

2. Separate the eggs.

3. Beat the sugar and egg yolks in the main bowl with the whisk until pale and fluffy.

Add the amaretto and mascarpone. Beat for 2 minutes. Set aside in a mixing bowl.

4. Wash and dry the bowl and whisk thoroughly.

5. Put the egg whites in the bowl with the whisk and beat for 5 minutes, remembering

to remove the pusher.

6. Gently fold the egg whites into the mascarpone mixture with the spatula.

7. Briefly dip half the sponge fingers in the coffee. Arrange them in a glass dish, then

cover with half the mixture. Sieve some cocoa powder on top. Repeat these steps with
the remaining sponge fingers and mascarpone mixture, finishing up with a dusting of
cocoa powder.

8. Refrigerate for at least 6 hrs.

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

parmesan grater.

Tiramisu

Preparation: 30 min Resting: 6 to 24hr

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

3 tbsp bitter cocoa powder
3 tbsp amaretto liqueur
5 eggs

Serves 6-8

99

DESSERTS