Le Micro
Safety instructions ...................................3
Introduction ..............................................4
Description ..............................................5
How to use your appliance .......................6
Advice ....................................................7
Processing capacities ...............................8
Aftercare .................................................9
How to read the recipes .........................10
Recipe index .........................................46
PLEASE READ THE SAFETY INSTRUCTIONS CAREFULLY
!
(P.3) BEFORE USING YOUR APPLIANCE
Summary
2
2
!
• Read all instructions thoroughly.
• Before switching on your appliance, make sure that the voltage of your
mains supply corresponds to that shown on the identification plate
(underneath the motor unit).
• It is not a toy and has not been designed for use by children.
• This appliance can be used by persons with reduced physical, sensory or
mental capabilities or lack of experience and knowledge if they have been
given supervision or instruction concerning use of the appliance in a safe
way and understand the hazards involved. Children shall not play with the
appliance. Cleaning and user maintenance shall not be made by children
without supervision.
• Never allow the power cord to dangle over the edge of the worktop. Never
let it come into contact with a hot or wet surface. Keep the appliance and
its cord out of reach of children
• Never use the appliance if it has fallen or been dropped. Take it to a
Magimix approved after-sales service agent to have it checked.
• If the supply cord is damaged, it must be replaced by the manufacturer, a
service agent or similarly qualified persons in order to avoid a hazard.
• The use of parts not recommended or sold by Magimix may result in
injury or electric shocks.
• Should any of the parts or accessories become cracked, mis-shapen or
undergo a change in dimension, they must be replaced.
• Do not put your bowl in the microwave oven.
• Always unplug your appliance after use, before adding or removing
accessories and before cleaning it.
• Never immerse the motor unit in water or place it in a dishwasher. Wipe
it with a damp cloth.
• Always handle the metal blades with great care as they are extremely
sharp.
• Never place the metal blades on the motor shaft until the bowl has been
properly positioned.
• Check that the lid is completely horizontal and locked into position before
switching on your appliance.
• Never use the appliance outside.
• This appliance is designed solely for domestic use.
• Never put your hands or a utensil inside the bowl when the product is in
use to avoid the risk of serious injury and to avoid damage to the product.
• Make sure the motor has completely stopped before cleaning.
• Never attempt to interfere with the security mechanism.
• Uses in the following cases are not covered by the warranty: in the
corners of kitchens reserved for staff in shops, offices and other working
environments, farms, by clients of hotels, motels and other residential
environments character environments and types guest rooms.
SAFETY INSTRUCTIONS
3
INTRODUCTION
Magimix invented the food processor more than 40 years
ago and has used all its experience to design Le Micro - an
invaluable addition to your kitchen when it comes to all those
small every day tasks.
Despite Le Micro’s size, you will soon wonder how you
managed without it, as it tirelessly chops, blends and mixes.
In the blink of an eye, you can now prepare a variety of
sauces to accompany your meals.
What's more, you can make a whole range of quick mini
meals to introduce your baby to the authentic taste of home
cooking.
We would like to thank you for choosing a Magimix product
and hope that it will give you full satisfaction and enjoyment.
4
Lid
Metal blade for chopping and blending
Emulsifying attachment for mixing
and sauce-making
DESCRIPTION
Slot for
adding solids
Compartment
for adding
liquids
Bowl
Motor shaft
PULSE button
Motor unit
Spatula
*
You can adjust the length of the power cord. Thread it through the
specially designed notches on the underside of the base to avoid vibrations.
*
5
HOW TO USE YOUR APPLIANCE
Carefully wash all the parts (except for the motor unit) before using your appliance
for the first time.
1
Lock the bowl onto the motor unit.
4
Add the ingredients.
2
3
Place the chosen accessory on the motor
shaft.
5 6
Lock the lid into position.
7
Press the PULSE button.
8 9
When the blades have stopped, it is safe to
open the lid.
1 pulse = press the PULSE button for 1-2 seconds and release.
The metal blades are extremely sharp. Always hold them using the
!
central hub.
666
ADVICE
Add liquid via the liquid compartment in
the lid.
If necessary, push the food down with the
spatula and press the pulse button 2/3 times.
Add solids via the slot in the lid.
When pouring out contents of the bowl
ensure you place one finger on the hub of
the blade.
PULSE mode
The appliance automatically stops when you release the pressure on the pulse
button. This means that you remain in complete control of the chopping and
blending operations.
Continuous mode
To achieve a more even texture or to blend certain ingredients, keep your finger
on the button for several seconds. We have not added an "on" button to avoid
over chopping or blending.
Double failsafe
If the bowl and lid are not closed or properly locked into position, the appliance will
not start.
Do not leave the lid in the locked position when the appliance is not in use.
777
PROCESSING CAPACITIES
Max.
Quantity Time** PC
2
onion, shallot
garlic
fresh herbs
ham 200g 20 seconds cut into 2 cm pieces
meat 350g 15 seconds cut into 2 cm pieces
cheese 200g 50 seconds cut into 2 cm pieces
walnuts, hazelnuts 200g 25 seconds
fruit
vegetables
rusks 50g 30 seconds broken rusks
As a rule
• Cut the produce into 2 cm pieces.
• Do not fill the bowl more than ²/³full.
• If you want to combine solids and liquids, process the solids first,
then add the liquids.
/3bowl 20 seconds • cut into 4 cm pieces
2
/3 bowl 20 seconds
2
/3bowl 20 seconds
2
/3bowl 35 seconds cut into 2 cm pieces
2
/3bowl 35 seconds cut into 2 cm pieces
Mode* Advice
P mode = Pulse mode
C mode = Continuous mode
*
The times shown here are only approximate: you will need to adapt the
length and number of pulses according to the desired result.
**
Never use Le Micro to chop hard ingredients such as nutmeg as you may
!
cause damage to the product.
888
AFTERCARE
Always unplug your appliance before
cleaning it.
Accessories: use a bottle brush to clean the
bases of the accessories.
Use a soft sponge with hot water
and washing-up liquid to clean the
attachments.
Motor unit: wipe it with a soft, damp cloth.
You must follow certain rules to avoid seriously damaging the removable parts:
• Dishwasher: select the minimum temperature (below 40°C / 100°F) and avoid
the drying cycle (generally above 60°C / 140°F).
• Washing by hand: do not leave the parts to soak in detergent for too long. Avoid
abrasive products (e.g. Brillo, pads).
• Detergents: read the instructions for use to check their compatibility with
plastic items.
Wipe after washing. Be sure to wipe your stainless steel parts to avoid oxidation
marks.They do not affect the quality of the blades. Some produce such as carrots
can stain plastic. Rubbing with a piece of paper towel and a little vegetable oil will
remove most of the staining.
Never immerse the motor unit in water. Always handle the blades with
!
care, as they are extremely sharp.
999
HOW TO READ THE RECIPES
Difficulty of the recipe:
Measurements:
1 bowl = 250-300g
Using the metal blade
1 pulse = press the PULSE button for 1-2 seconds and release.
very easy easy
Using the emulsifying attachment
• The essentials ....................................................................................11
• Everything for the well-dressed salad..........................................21
• Tantalising appetisers ......................................................................32
• Gourmet dishes for the discerning baby .....................................43
10
The essentials
Classic mayonnaise
• • Preparation: 5 min.
For 1 bowl
2 egg yolks
1 tablespoon strong mustard
300ml olive or sunflower oil
salt and pepper
2 tablespoons vinegar
(optional)
Place the egg yolks, mustard, salt, pepper and
1 tablespoon of oil in the bowl and pulse 3 times.
Then, keeping your finger on the pulse button
(continuous mode), slowly drizzle the oil through
the feed tube until the mayonnaise is the right
consistency (for 30 seconds).
For best results all the ingredients must be at room
temperature. You may wish to add 2 tablespoons
of vinegar or lemon juice, near to the end of the
blending process. Use a whole egg to achieve a
softer consistency.
Fat-free mayonnaise
• • Preparation: 5 min.
For 1 bowl
2 hard boiled egg yolks
1 teaspoon strong mustard
220g low fat fromage frais
1 teaspoon vinegar
salt and pepper
Place the egg yolks in the bowl and pulse 3 times.
Add the other ingredients and pulse 4/5 times until
the mayonnaise is smooth.
12
The essentials
Aïoli sauce
• • • Preparation: 5 min.
For 1 bowl
1 bowl mayonnaise
3 garlic cloves
Peel the garlic cloves, cut them in half and discard the
central shoots. Chop the garlic in the Micro bowl
(5/6 pulses). Prepare the mayonnaise as indicated
p.12.
Serve with steamed vegetables, cold cooked fish,
hard boiled eggs, etc.
Béarnaise sauce
• • Preparation: 10 min. • Cooking: 10 min.
For 1 small bowl
2 shallots
2 sprigs tarragon
100g chilled butter
2 egg yolks
50ml vinegar
salt and pepper
Chop the shallots and tarragon in the Micro bowl
(4/5 pulses).
Place this mixture, together with the vinegar, salt and
pepper, in a small, thick-bottomed saucepan. Over a
low heat, reduce the ingredients to half their original
volume and then pour into the bowl. Add the egg
yolks and pulse 3 times. Add the diced butter and
pulse 8 times until the sauce is the right consistency.
Serve with any type of grilled meat.
Rémoulade sauce
• • • Preparation: 10 min.
For 1 bowl
1 bowl mayonnaise
1 tablespoon mustard
1 shallot
Blend the shallot (5/6 pulses). Prepare the mayonnaise
as indicated p.12. Gently fold the chopped shallot and
the mustard into the mayonnaise. Pulse 2/3 times.
Serve with salad ingredients such as grated celeriac
and shredded red cabbage, or with cold hard boiled
eggs and cooked fish.
The essentials
13
Cocktail sauce
• • Preparation: 10 min.
For 1 bowl
1 bowl mayonnaise
1 tablespoon tomato ketchup
1 tablespoon port or cognac
1 teaspoon Worcester Sauce
2 drops Tabasco sauce
1 tablespoon crème fraîche
Make the mayonnaise using our classic recipe
(p.12), then add the other ingredients and pulse
5/6 times until the sauce is the right consistency.
Serve with avocado pear, prawns, etc.
Ravigote (green herb) sauce
• • Preparation: 5 min.
For 1 small bowl
1 teaspoon grain mustard
50ml red wine vinegar
100ml sunflower oil
1 shallot
chervil, tarragon, flat-leafed
parsley, etc.
Cut the shallot into quarters, place in the Micro bowl
with the vinegar, mustard and herbs. Pulse 10 times,
then switch to continuous mode and drizzle the oil
through the feed tube.
Add all the fresh herbs you can find.
Serve with brawn and jellied or grilled meat.
Rouille sauce
• • Preparation: 10 min.
For 1 bowl
2 garlic cloves
2 egg yolks
200ml olive oil
1 tablespoon tomato purée
1 pinch powdered saffron
1 pinch Cayenne pepper
salt and pepper
Peel the garlic cloves, cut them in half and discard
the central shoots. Put them in the Micro bowl and
add egg yolks, saffron, Cayenne pepper and a little
salt and pepper. Then, switching to continuous mode
(for 20 seconds), drizzle the olive oil through the
feed tube. Open the lid and add the tomato purée.
Give a few final pulses to mix it in well.
You can substitute saffron with paprika.
Serve with Mediterranean fish stew (bouillabaisse)
and fried or poached fish.
The essentials
15
Tartar sauce
• • • Preparation: 5 min.
For 1 bowl
1 bowl mayonnaise
4 gherkins
2 tablespoons capers
1 small spring onion
parsley, chives, chervil
salt and pepper
Garlic butter
• • Preparation: 5 min.
For 1 small bowl
125g soft butter
2 garlic cloves
½ bunch parsley
salt and pepper
Place the gherkins, capers, onion and herbs in the
Micro bowl. Pulse 5/6 times. Prepare the mayonnaise
as indicated p.12. Gently fold the mixture into the
mayonnaise. Pulse 2/3 times. Season to taste.
Serve with raw fish, cooked fish or beef.
Place the parsley and garlic in the bowl and pulse
5/6 times. Add the diced soft butter. Switch to
continuous mode about 1 min. Season and blend
for a further 30 seconds.
This butter can be used to flavour steamed vegetables
or to make garlic bread but also for stuffing snails.
16
The essentials
Pesto
• • Preparation: 10 min.
For 1 bowl
2 small garlic cloves
1 bunch basil
50g Parmesan cheese
50g pine nuts
100ml olive oil
fleur de sel (unrefined salt)
and pepper
Fish marinade
• • Preparation: 5 min.
For 1 small bowl
1 lemon juice
1 tablespoon pink
peppercorns
1 sprig flat-leafed parsley
4 chive leaves
50ml olive oil
fleur de sel (unrefined salt)
and pepper
Wash the basil, remove the leaves and pat them dry.
Peel the garlic cloves, cut them in half and remove the
central shoots. Place the garlic, basil, pine nuts,
Parmesan cheese, pepper and 1 teaspoon salt in the
bowl. Pulse approximately 10 times to obtain a
smooth mixture. Switch to continuous mode and add
the olive oil via the feed tube.
Delicious with pasta.
Place the pink peppercorns and herbs in the Micro bowl
and pulse 4/5 times. Then, blending continuously for
20 to 40 seconds, add the lemon juice and olive oil via
the feed tube. Season according to taste.
Pour this marinade over minced or sliced raw fish
(carpaccio) and leave for approximately 2 hours in
the refrigerator before serving.
18
The essentials
Harissa
• • Preparation: 15 min.
For 1 bowl
250g red chilli peppers
1 garlic clove
1 teaspoon coriander seeds
1 teaspoon caraway
5 tablespoons olive oil
1 teaspoon salt
1 teaspoon cumin (optional)
Vanilla sugar
• • Preparation: 5 min.
To make 250g
250g caster sugar
1 vanilla pod
Deseed the chilli peppers, rinse and drain several
times in a sieve. Place them in the Micro bowl with
the garlic cut into quarters and pulse 6/7 times. Add
the other ingredients and pulse a further 4/5 times.
Transfer the harissa to a small lidded container and
cover with 3 tablespoons olive oil. The harrisa will
keep for several weeks in a sealed container in the
refrigerator. Dilute with a little stock and add to
couscous, soups and dried meat.
Place the vanilla pod in the bowl. Pulse 10 times
to reduce it to a paste. Add the sugar and give a
further 4/5 pulses to achieve a smooth mixture.
You can combine the vanilla with ground cinnamon.
Use the sugar to flavour your desserts (fruit tarts,
crème brûlée, etc.).
The essentials
19
Everything for the well-dressed salad
Sauce for Asparagus
• • Preparation: 5 min.
For 1 bowl
3 tablespoons fromage frais
2 tablespoons orange juice
1 teaspoon cider vinegar
3 chives leaves
salt and pepper
Blue cheese sauce
• • Preparation: 5 min.
For 1 bowl
2 tablespoons sherry vinegar
100ml olive oil
75g blue cheese
40g hazelnuts
Salt
Place all the ingredients in the bowl (except for the
chives). Pulse 5/6 times, then blend for 5 seconds.
Scatter with snipped chives just before serving.
For a lighter sauce, add an egg white.
Chop the nuts in the Micro bowl (6/7 pulses). Add
the crumbled blue cheese, vinegar and a pinch of
salt, then pulse 2/3 times. Blend for approximately
15 seconds while you add the olive oil via the feed
tube.
Delicious with a chicory salad.
Everything for the well-dressed salad
21
Plum sauce
• • Preparation: 5 min.
For 1 small bowl
1
/2 teaspoon grain mustard
1
/2 pot (60g) smooth yoghurt
1 teaspoon orange juice
1 teaspoon plum jam
1 tablespoon vodka
Curry sauce
• • Preparation: 5 min.
For 1 bowl
6 tablespoons crème fraîche
1 teaspoon curry powder
3 teaspoons lemon juice
Place all the ingredients in the bowl, pulse 4/5 times,
then blend for 10 seconds.
Delicious with all kinds of ham and pork (e.g. chops).
Place all the ingredients in the bowl and pulse
3/4 times.
A delicious dressing for chicken or palm heart
salad. You can replace the lemon juice with a
teaspoon of grain mustard.
22
Everything for the well-dressed salad
22
Green sauce
• • Preparation: 5 min.
For 1 small bowl
50g cooked spinach
2 hard boiled egg yolks
4 tablespoons olive oil
1
/2 pot (60g) smooth yoghurt
2 teaspoons vinegar
1 small garlic clove
1 spring onion
1 sprig dill
1 sprig tarragon
1 sprig parsley
1 pinch grated nutmeg
Place all the ingredients in the bowl, pulse 4/5 times,
then blend for 10 seconds.
Delicious with fish, cold meats and pasta salads.
Goat's cheese sauce
• • Preparation: 5 min.
For 1 small bowl
100g goat’s cheese
2 tablespoons ricotta
60ml olive oil
1 small spring onion
2 teaspoons crème fraîche
1 tablespoon lemon juice
salt and pepper
Place the onion in the bowl, pulse 2/3 times, then
add the remaining ingredients. Press the pulse button
twice, then blend for 10 seconds.
Perfect with cooked potatoes, hard-boiled eggs
and chicken.
24
Lemon sauce
• • Preparation: 5 min.
For 1 small bowl
100ml olive oil
3 tablespoons lemon juice
2 tablespoons crème fraîche
1
/2 teaspoon Worcester sauce
salt and pepper
Everything for the well-dressed salad
24
Place all the ingredients in the bowl. Pulse 4/5 times,
then blend for 5 seconds.
This sauce goes well with every type of salad,
especially sweet-and-sour combinations.
Tuna sauce
• • Preparation: 5 min.
For 1 small bowl
4 tablespoons smooth fat free
fromage frais
1 tablespoon tuna in brine
1
/2 shallot
1 sprig flat-leafed parsley
3 chive leaves
salt and pepper
Grapefruit sauce
• • Preparation: 5 min.
For 1 bowl
1 plain yoghurt (125g)
1 pink grapefruit
2 tablespoons sunflower oil
1 teaspoon chives
salt and pepper
Place the shallot, parsley and chives in the bowl,
pulse 2/3 times, then add the tuna, fromage frais,
salt and pepper. Blend for 10 seconds.
A low-calorie sauce for raw vegetables.
Place the yoghurt, grapefruit juice and oil in the bowl
and press the pulse button 2/3 times. Scatter with the
snipped chives and season according to taste.
Serve with lettuce, avocado, prawns and grapefruit.
Everything for the well-dressed salad
25
Honey and mustard sauce
• • Preparation: 5 min.
For 1 small bowl
1 tablespoon honey
5 tablespoons olive oil
1 tablespoon grain mustard
2 tablespoons lemon juice
1
/2 crushed garlic clove
Yoghurt sauce
• • Preparation: 5 min.
For 1 bowl
1 pot (125g) smooth yoghurt
1 teaspoon grain mustard
1 tablespoon lemon juice
salt and pepper
Place the mustard, lemon juice, honey and crushed
garlic in the bowl. Press the pulse button twice, then
switch to continuous mode for about 10 seconds
and add the olive oil via the feed tube.
Totally transforms a chicory and walnut salad,
served with thinly-sliced chicken breast.
Simply place all the ingredients in the bowl and
pulse 5/6 times.
A low-calorie seasoning for all types of raw vegetables.
You can add all the fresh herbs you like.
Island sauce
• • Preparation: 5 min.
For 1 small bowl
100ml crème fraîche
1 lime juice
2 tablespoons coconut milk
2 drops Tabasco sauce
salt and pepper
Place all the ingredients in the bowl and pulse 3/4
times.
Adds an exotic touch to fish-based starters.
Everything for the well-dressed salad
27
Thai sauce
• • Preparation: 5 min.
For 1 small bowl
4 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon sesame oil
1 pinch Demerara sugar
1 cm fresh ginger
1
/2 garlic clove
10 basil leaves
1 pinch chilli powder
Latino chilli sauce
• • Preparation: 10 min.
For 1 small bowl
4 green chilli peppers
1
/4 onion
1 sprig fresh coriander
1 sprig parsley
2 tablespoons lemon juice
2 tablespoons olive oil
3 teaspoons vinegar
1 teaspoon fleur de sel
(unrefined salt)
Peel the ginger and garlic clove and place in the
bowl with the basil leaves. Pulse 5/6 times, add the
other ingredients and give a further 3/4 pulses.
Serve with a selection of raw vegetables, such as
grated carrot, bean sprouts, lettuce and shitake
mushrooms.
Cut the chilli peppers open, remove the seeds and
cut the flesh into 2 cm squares. Place them in the
bowl with the onion, coriander and parsley. Pulse
4/5 times, then add all the other ingredients and
blend for 30 seconds.
This extremely hot sauce from Chile is perfect with
fish, meat and vegetables. If you cannot stand the
heat, use mild peppers!
28
Everything for the well-dressed salad
28
Citrus vinaigrette
• • Preparation: 5 min.
For 1 small bowl
1 orange
1 lemon
1 teaspoon caster sugar
1 teaspoon Worcester sauce
100ml olive oil
white pepper
Squeeze the citrus fruits and place the juice in the
bowl with all the ingredients. Blend for 10 seconds.
Adds a touch of sunshine to a green salad served
with slices of chicken breast, smoked duck breast or
grated carrot.
Cherry tomato vinaigrette
• • Preparation: 5 min.
For 1 small bowl
8 cherry tomatoes
6 tablespoons olive oil
½ garlic clove
1 tablespoon balsamic
vinegar
10 basil leaves
fleur de sel (unrefined salt)
and freshly-ground black
pepper
Place the cherry tomatoes, basil and garlic in the
bowl. Season to taste. Pulse 3/4 times, then, switch
to continuous mode about 10 seconds and add the
oil and vinegar via the feed tube.
A delicious dressing for pasta or bean salad.
Everything for the well-dressed salad
29
Tantalising appetisers
Anchovy paste
• • Preparation: 10 min.
For 1 large bowl
200g anchovies in olive oil
160g crème fraîche
2 garlic cloves
1 teaspoon balsamic vinegar
1 slice bread
pepper
milk
Wipe the anchovies with kitchen paper, soak the
bread in some milk, then squeeze out the excess.
Place the anchovies, bread, garlic cloves (remove
the central shoot), vinegar and pepper. Blend for
approximately 30 seconds to achieve a smooth
paste. Open the lid and add the crème fraîche.
Blend until it is evenly mixed.
Delicious with raw vegetables.
Sardine and lemon pate
• • Preparation: 10 min.
For 1 bowl
135g sardines in olive oil
1
½ lemons
50g butter
2 hard boiled egg yolks
5 sprigs flat-leafed parsley
salt and pepper
Squeeze the lemons and set aside the juice and
pulp. Drain the sardines, cut them in half and place
in the bowl with the lemon juice and pulp, egg
yolks, diced butter, parsley, salt and pepper. Press
the pulse button approximately 10 times.
Serve chilled on toast.
Tantalising appetisers
31
Aubergine purée
• • Preparation: 10 min. • Cooking: 1 hr
For 1 bowl
1 small aubergine
1 small garlic clove
2 tablespoons olive oil
1 tablespoon lemon juice
Coarse salt
fleur de sel (unrefined salt)
and pepper
Preheat your oven to 180 °C (gas mark 6). Wash
and dry the aubergine and pierce it with a fork.
Place it in an oven dish lined with coarse salt and
cook for approximately 45 min. until the skin is soft
and the flesh tender. Allow to cool. Cut the garlic in
half and remove the shoot. Cut the aubergine in
half, scoop the flesh into the bowl with a spoon.
Add the other ingredients and pulse approximately
10 times to obtain a smooth mixture.
You can scatter the purée with chopped black
olives and serve with toasted slices of country loaf.
32
Tantalising appetisers
32
Creole dip
• • Preparation: 10 min. • Cooking: 5 min.
For 1 bowl
1 red pepper
100ml coconut milk
200g fromage frais
juice of
salt and chilli powder
1
/2 lime
Wash, deseed and chop the pepper into pieces. Cook
the pepper and coconut milk in a saucepan for
approximately 5 min. Add a pinch of salt and a pinch
of chilli powder. Allow to cool, then pour into the
Micro bowl, add the fromage frais, lime juice and
press the pulse button 2/3 times before blending for
30 seconds.
A highly original dip for sticks of raw vegetables.
Fennel and fresh goat's cheese
• • Preparation: 10 min.
For 1 small bowl
½ fennel bulb
100g fresh goat’s cheese
½ lemon
chives, mint, chervil
25g hazelnuts
dash of hazelnut oil
Salt and pepper
Chop the hazelnuts (6/7 pulses) in the bowl and set
aside. Wash the fennel, cut into small pieces and
place in the bowl. Pulse a few times, then add the
lemon juice, goat’s cheese, oil, herbs, salt and
pepper. Pulse a further 5/6 times, then scatter with
the chopped nuts.
Serve with toasted slices of bread.
Tantalising appetisers
33
Guacamole
• • Preparation: 5 min.
For 1 bowl
2 ripe avocados
1 tablespoon crème fraîche
1 lime
Few drops Tabasco sauce
1 small onion (or spring
onion)
dash of olive oil
salt and pepper
Cut the onion into quarters and place in the bowl.
Press the pulse button 3 times, then add the peeled
avocados cut into pieces, the lemon juice, crème
fraîche, a few drops of Tabasco sauce and a dash of
olive oil. Blend for approximately 1 min., until the
mixture is smooth, and season according to taste.
You can garnish the guacamole with a little diced
tomato.
Serve with tortilla chips.
Tunisian carrot purée
• • Preparation: 10 min. • Cooking: 30 min.
For 1 large bowl
350g carrots
1 garlic clove
3 tablespoons olive oil
1 small onion
1 teaspoon cumin
1 tablespoon lemon juice
harissa to taste
salt
Wash and peel the carrots and cut into slices. Steam
the carrots and garlic for 25 min. Meanwhile, gently
soften the sliced onion in 1 tablespoon of olive oil,
then add the cumin and cook for a further 2 min. Stir
in the carrots, garlic and all the other ingredients and
fry for 5 min. Allow to cool slightly, then pour into the
Micro bowl, check the seasoning if necessary and
blend for approximately 1 min., adding 2
tablespoons of olive oil via the feed tube until the
purée is smooth. Leave to cool.
Can be eaten cold with bread or as a garnish
with grilled meat.
Tantalising appetisers
35
Courgette purée
• • Preparation: 5 min. • Cooking: 25 min.
For 1 bowl
3 small courgettes
1 garlic clove
1 pinch chilli powder
5 tablespoons olive oil
juice of ½ lemon
2 sprigs mint
salt and freshly-ground
black pepper
Wash the courgettes and cut into slices. Fry them in
3 tablespoons of olive oil, with the crushed garlic
and chilli powder. Cover and cook gently for
approximately 25 min., stirring regularly. Pour into
the Micro bowl, season according to taste, add the
lemon juice, 2 tablespoons of olive oil and the mint
leaves. Pulse 4/5 times and allow to cool.
Spread on toasted slices of wholemeal bread.
Hummus
• • Preparation: 10 min. • Cooking: 5 min.
For 1 bowl
250g tinned chickpeas
2 garlic cloves
2 tablespoons olive oil
4 tablespoons sesame oil
1 lemon juice
salt
Heat the chickpeas for 5 min. in boiling salted water.
Drain them and put them in the bowl. Pulse 4/5
times and add the oils, garlic, lemon juice and salt.
Blend for 10 seconds. Chill in the refrigerator for
30 min.
You can scatter this hummus with fresh parsley or
coriander. Spread hummus onto pitta bread (used in
Greek and Lebanese cuisine) and top with tomato,
cucumber, spring onion and chopped olives.
Tantalising appetisers
37
Tuna rillettes
• • Preparation: 5 min.
For 1 bowl
1 tin tuna in brine (190g net)
2 tablespoons crème fraîche
1 teaspoon olive oil
1 teaspoon mustard
juice of ½ lemon
chives
fleur de sel (unrefined salt)
and pepper
Dijon sauce
• • Preparation: 5 min.
For 1 bowl
2 slices ham
2 tablespoons crème fraîche
1 teaspoon grain mustard
Empty the tuna out of the tin and place in the Micro
bowl. Add the other ingredients, pulse 4/5 times.
Spread on toasted slices of wholemeal bread.
Cut the ham into pieces and place in the bowl with
the crème fraîche and the mustard. Pulse 4/5 times .
Serve with carrot and courgette sticks or cauliflower
florets.
38
Crab and cottage cheese sauce
• • Preparation: 5 min. • Cooking: 5 min.
Fo
r 1 large
100g cottage cheese
100g fromage frais
1 tin crabmeat (170 g net)
50g green olives
1 tablespoon whisky
salt and pepper
Tantalising appetisers
38
bowl
Place all the ingredients in the bowl. Press the pulse
button 2/3 times, then blend continuously for
30 seconds.
Delicious with savoury biscuits.
Tomato and red pepper sauce
• • Preparation: 15 min. • Cooking: 15 min.
•
For 1 bowl
1 bowl mayonnaise made
with olive oil
1 red pepper
1 tomato
1 garlic clove
1 teaspoon tomato purée
5 sprigs basil
1 pinch sugar
salt and pepper
Tapenade
• • Preparation: 5 min.
Roast the pepper under the grill or in the oven for
approximately 15 min., turning regularly.
Meanwhile, make the mayonnaise (see p.12) with
olive oil and set aside in the Micro bowl. Skin and
deseed the pepper and cut into pieces. Immerse the
tomatoes in boiling water, then peel, remove the pips
and cut them into small pieces. Remove the central
shoot from the garlic clove and cut into quarters.
Wash the basil and strip the leaves off the stalks. Add
all the ingredients to the mayonnaise, press the pulse
button 2/3 times, then blend for 1 min.
Serve with tortilla chips and sticks of raw vegetables.
40
For 1 bowl
250g stoned black olives
1 tablespoon capers
2 teaspoons mustard
1 lemon - juice only
20ml olive oil
pepper
Tantalising appetisers
40
Place all the ingredients in the Micro bowl except for
the oil. Blend for approximately 30 seconds to obtain
a paste. Slowly add the oil via the feed tube with Le
Micro in continuous mode. Blend until it has all been
absorbed.
Delicious spread on toasted slices of wholemeal
bread.
Taramasalata
• • Preparation: 10 min.
For 1 large bowl
200g cod or carp roe
1 lemon juice
100ml milk
1 thick slice stale white bread
100ml olive oil
salt and pepper
Remove the crust and soak the bread in milk.
Squeeze out the excess milk and put the bread in
the bowl with the eggs, salt and pepper. Blend for
approximately 5 seconds until the mixture looks
smooth. Slowly add the oil via the feed tube: the
taramasalata should have the same consistency as
mayonnaise. Pour in the lemon juice, check the
seasoning and pulse 4/5 times.
Spread on hot blinis or slices of black radish.
Tzatziki
• • Preparation: 15 min. + 30 min.
For 1 bowl
1 small cucumber
2 ½ Greek-style yoghurt
1 garlic clove degermed
2 tablespoons olive oil
1 tablespoon red
wine vinegar
1 sprig mint
salt and pepper
Peel the cucumber and cut into 2 cm pieces. Place
these in the bowl and pulse 5 times. Place the
chopped cucumber in a sieve, sprinkle with salt
and leave to stand over a bowl for 30 min.
Squeeze the cucumber in a tea towel. Chop the
garlic in the bowl, then add the yoghurt, mint,
olive oil and vinegar. Press the pulse button 2/3
times, add the cucumber and pepper, and pulse
2/3 more times.
Serve chilled on toasted bread or with cold or
smoked fish.
42
Tantalising appetisers
42
Gourmet dishes for the discerning baby
Carrot Parmentier
• • Preparation : 5 min. • Cooking : 15 min.
From 6 months onwards
50 g potato
100 g carrot
20 g minced beef
1 tablespoon butter
Wash the potato and carrot, peel them and cut into
pieces. Steam the vegetables and the steak for
approximately 15 min. Place all the ingredients in
the Micro bowl and pulse 4/5 times, then blend to
obtain a smooth purée.
Creamed salmon
• • Preparation : 10 min. • Cooking : 15 min.
From 12 months onwards
30 g boneless salmon
50 g potato
50 g lettuce leaves
Wash the vegetables, peel the potato and cut into
2-cm pieces. Steam the vegetables for 10 min. Add
the salmon to the steamer 5 min. before the end of
the cooking time.
Place the cooked vegetables and fish in the Micro
bowl and pulse 5/6 times, then blend for 20 sec.
Serve warm.
44
Creamed broccoli and gruyère
• • Preparation : 3 min. • Cooking : 20 min.
From 9 months onwards
150 g broccoli
20 g grated gruyère cheese
44
Gourmet dishes or the discerning baby
Wash the broccoli florets, cut into quarters and
steam for 20 min. Place the cooked broccoli in the
bowl and pulse 4/5 times. Add the gruyère and
press the pulse button 2/3 more times until the
cheese has completely melted.
Pear and vanilla dessert
• • Preparation : 5 min. • Cooking : 15 min.
From 6 months onwards
1 large pear
1
/2 sachet vanilla sugar or
see recipe on page 19
Peel and core the pear and cut it into large pieces.
Place it in a saucepan with 3 tablespoons water
and simmer for approximately 15 min. over a low
heat. Place the cooked pear in the bowl with the
sugar and pulse 5/6 times. Allow to cool slightly.
Apple and kiwi dessert
• • Preparation : 8 min. • Cooking : 20 min.
From 9 months onwards
1 Golden Delicious apple
1 ripe kiwi fruit
1 sachet vanilla sugar see
recipe on page 19
Peel the apple and kiwi fruit and cut into small
pieces. Place the fruit in a saucepan with the sugar
and 6 tablespoons of water and simmer for 20
min. over a low heat.
Pour the contents of the pan into the bowl and pulse
5/6 times, then blend for approximately 1 min. to
obtain a smooth purée. Allow to cool completely
before serving.
Fruit cream
• • Preparation : 5 min.
From 12 months onwards
100 g raspberries
1 ripe banana
1
/2 sachet vanilla sugar see
recipe on page 19
Cut the banana into large pieces and place it in the
bowl with the raspberries and sugar. Pulse 4/5
times, then blend for 10 sec. to obtain a smooth
purée.
Gourmet dishes or the discerning baby
45
46
The essentials
Classic mayonnaise .............................................12
Fat-free mayonnaise ..............................................12
Aïoli sauce ..........................................................13
Béarnaise sauce ..................................................13
Rémoulade sauce .................................................13
Cocktail sauce .....................................................15
Ravigote (green herb) sauce .................................15
Rouille sauce .......................................................15
Tartar sauce ........................................................16
Garlic butter for stuffing snails ..............................16
Pesto ....................................................................18
Fish marinade .....................................................18
Harisse paste .......................................................19
Vanilla sugar ........................................................19
Everything for the well-dressed salad
Sauce for Asparagus ............................................21
Blue cheese sauce .................................................21
Plum sauce ...........................................................22
Curry sauce ..........................................................22
Green sauce .........................................................24
Goat's cheese sauce .............................................24
Lemon sauce .........................................................24
Tuna sauce ...........................................................25
Grapefruit sauce ...................................................25
Honey and mustard sauce .....................................27
Yoghurt sauce .......................................................27
Island sauce .........................................................27
Thai sauce ............................................................28
Latino chilli sauce ..................................................28
Citrus vinaigrette ...................................................29
Cherry tomato vinaigrette ......................................29
Recipe index
Tantalising appetisers
Anchovy paste ......................................................31
Sardine and lemon pate ........................................31
Aubergine purée ...................................................32
Creole dip .............................................................33
Fennel and fresh goat's cheese ..............................33
Guacamole............................................................35
Tunisian carrot purée .............................................35
Courgette purée ....................................................37
Hummus ...............................................................37
Tuna rillettes .........................................................38
Dijon sauce ..........................................................38
Crab and cottage cheese sauce .............................38
Tomato and red pepper sauce ...............................40
Tapenade ..............................................................40
Taramasalata ........................................................42
Tzatziki .................................................................42
Gourmet dishes for the discerning baby
Carrot Parmentier .................................................44
Creamed salmon ..................................................44
Creamed broccoli and gruyère ..............................44
Pear and vanilla dessert .........................................45
Apple and kiwi dessert ..........................................45
Fruit cream ............................................................45
Recipe index
47
Thanks: to all the people who let us share their recipes
Photography: Prise De Vue Production, Studio Crampont, Studio Péchart, Fotolia
Photogravure: Fotimprim - Paris
Printed in France by Bezin Haller - April 2014
Réf. : 460 062 - 04/2014 - UK
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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.
We reserve the right to alter at any time without notice the technical specifications of this appliance.
None of the information contained in this document is of a contractual nature. Modifications may be made at any time.
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