Magimix MINI PLUS User Manual

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Mini Plus

Important safeguards...............................2

Description ...............................................4

Control Panel............................................5

Fitting the bowl.........................................6

Fitting the accessories................................7

Using the citrus press ................................9

Removing the bowls and accessories ........10

Cleaning ................................................11

Fundamental rules...................................12

How to read the recipes ..........................16

Glossary ................................................75

Menu and recipe index ...........................77

PLEASE READ THE SAFETY INSTRUCTIONS (P.2-3) THROUGH CAREFULLY BEFORE USING YOUR APPLIANCE.

Contents

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following:

• Read all instructions.

• To protect against risk of electrical shock do not put the food processor in water or other liquid.

• This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children without supervision.

• This appliance can be used by children aged from 8 years and above if they have been given supervision or instruction concerning use of the appliance in a safe way and if they understand the hazards involved. Cleaning and user maintenance shall not be made by children unless they are aged from 8 years and above and supervised. Keep the appliance and its cord out of reach of children aged less than 8 years.

• Close supervision is necessary when any appliance is used by or near children.

• Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning.

• Avoid contact with moving parts.

• Do not operate any appliance with a damaged cord or plug or if the appliance malfunctions, is dropped or damaged in any manner. Return appliance to the nearest Authorised Service Agent for examination, repair or electrical or mechanical adjustment.

• The use of attachments not recommended or sold by the manufacturer may cause fire, electric shock or injury.

• Do not use outdoors.

• Do not let cord hang over edge of table or counter or touch hot surfaces.

• Keep hands and utensils away from moving blades or discs while processing food to reduce the risk of severe injury to persons or damage the food processor. A spatula may be used but must be used only when the food processor is not running.

• Blades are sharp. Handle carefully.

• To reduce the risk of injury, never place cutting blade or discs on base without first putting bowl properly in place.

• Be certain cover is securely locked in place before operating appliance.

• Never insert fingers into the feed tube. Always use pusher provided.

• Do not attempt to defeat the cover interlock mechanism.

• This product is designed for household use only.

• Sharp blade - Always use pusher provided.

• Moving Parts - Keep fingers out of feed and discharge openings.

• Sharp Blade - Never use slicer unless completely assembled.

• Do not place on or near a hot gas or electric burner or in a heated oven.

• Always attach plug to appliance and check that the control is OFF before plugging cord into wall outlet. To disconnect, turn the control to OFF, then remove plug from wall outlet.

• Do not use appliance for other than for intented use.

• Never add to container while appliance is operating.

• 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.

• Do not put bowls in the microwave.

SAVE THESE INSTRUCTIONS

ELECTRICAL REQUIREMENTS

FOR USA AND CANADA ONLY

For chrome plated models only: To reduce the risk of electric shock, this equipment has a grounding type

plug, with a third (grounding) pin. This plug will only fit into a grounded outlet. If the plug does not fit into the outlet, contact a qualified electrician to install the proper outlet. Do not change the plug in any way.

CAUTION : To ensure continued protection against risk of electric shock connect to properly earthed outlets only

For all other models: To reduce the risk of electric shock, this equipment has a polarized plug (one blade is wider than the other). This plug will fit in a polarized outlet only in one way. If the plug does not fit fully in the outlet, reverse the plug. Do not change the plug in any way. If it still does not fit, contact a qualified electrician.

The electrical rating listed on the unit is based on the attachment that draws the greatest load. Other attachments might draw significantly less power or current.

DESCRIPTION CONTROL PANEL

ULSEPULSE

STOPSTOP

AUT

AUTO

Pusher

Stainless steel main blade

Feed tube

STOP: press this button to switch the machine off. AUTO: press this button to process in continuous mode and achieve an even texture.

Lid

Mini bowl

with mini blade

Main bowl

Handle

Motor shaft

Blendermix

Egg whisk

Ideal for chopping, processing and blending finely, as well as for whisking, slicing and 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 of the task from start to finish. Ideal for rough chopping or processing. For preparations such as soups and purées, start by pressing the PULSE button, then switch to continuous mode. This way, you will achieve a smoother consistency. We recommend you hold the pulse button for 2 seconds and then release.

Always press the “STOP” button before releasing the lid.

The appliance is fitted with a failsafe which will automatically switch the motor off if it starts to overheat due to prolonged use or overloading. Press the “STOP” button and wait for the appliance to cool completely before switching it on again.

Motor unit

Slicing and grating disc

with the disc support*

Citrus press

Storage box

*The disc support is in the mini blade on first use

Spatula

MAXIMUM PROCESSING CAPACITIES

MINI PLUS

Brioche 0,4 kg Bread 0,4 kg Shortcrust pastry 0,5 kg Thin soup 0,6 kg Minced meat 0,5 kg Carrots 0,6 kg Beaten egg white 2 to 4

Max proc. capacities are calculated for the main bowl

Before using your appliance for the first time, wash all the parts thoroughly (except the motor unit)

1 2

FITTING THE ACCESSORIESFITTING THE BOWL

Place the bowl on the motor unit with the handle to the left hand side.

Place the chosen attachment in the bowl (see details on following page).

Turn the lid in an anti-clockwise direction until the locking device clicks into position at the top of the handle.

Turn the bowl anti-clockwise as far as it will go making sure it firmly locks into position. The handle will now be at the centre of the motor unit.

Position the lid, completely flat, by placing the feed tube to the left of the handle.

W A R N I N G

Double failsafe : the machine will only work if both the bowl and the lid are correctly locked into position

Stainless steel blade: place the blade

directly in the bowl, over the motor shaft. Put the lid on, and lock into position.

To slice: place the disc with its slicing blade facing upwards.

Discs : place the sel ected d isc on the support, t urning i t gently in an anti-clockwise direction.

Please be careful when handling the blades and disc as they are

extremely sharp.

Blendermix: for u se with t he main

blade. For small quantities place it in the bowl otherwise position it in the lid".

To grate: Place the disc with its grating blades facing upwards.

Lower the support, fitted with a disc, onto the motor shaft in the centre of the bowl. Put the lid on and lock into position.

USING THE CITRUS PRESSFITTING THE ACCESSORIES

Egg whisk: make sure to assemble the 4 parts well. Check that the metal shaft is correctly locked. It appears slightly

Mini Bowl: fit over the central spindle

inside the large bowl.

Egg whisk: place the egg whisk directly in the main bowl on the motor shaft. Put the lid on, lock it into position and remove the pusher.

The small main blade also fits onto the support and locks into place when rotated in a slight anti-clockwise direction.

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

Slide the cone onto the motor shaft. Place the lever arm opposite the locking system and clip the tab onto the bottom of the bowl.

Select the cone according to the size of your citrus fruit. The large cone should

always be slotted onto the small one.

Place the fruit on top of the cone and press down gently. Excess pressure is unnecessary and may cause damage

Place the mini blade on the motor shaft in the Mini Bowl.

Place the lid on top of the bowl ensuring it is completely flat with the feedtube to the left hand side of the handle and turn anti-clockwise until it clicks into place.

Lower the arm, to hold the fruit in place, switch the machine on and exert a little pressure on the arm until all the juice has been extracted.

Switch the machine off before raising the arm, to avoid any splashing. Gently release the pressure from time to time in order to extract as much juice as possible.

REMOVING THE BOWLS AND THE ACCESSORIES

CLEANING

Always unplug your appliance before cleaning it.

Stop the motor and remove the lid by turning it clockwise.

Carefully remove the Mini-blade, before putting the Mini Bowl down.

Next, remove the support by rotating it, retaining a firm grasp on the disc. The disc can also be left fixed to the support for cleaning.

You can then lift out the Mini Bowl, keeping the Mini-blade inside.

Carefully remove the blade, holding the rim away from the blades.

W A R N I N G

The metal blade is sharp. Always hold it by the central hub. Hold the metal blade in place when pouring out the contents of the bowl.

Use a soft sponge with hot water and washing-up liquid to clean the attachments.

The egg whisk can be dismantled for easy cleaning. Ensure to assemble all the parts correctly

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.

Do not soak the elements. Wipe after washing. Be sure to wipe your stainless steel parts to avoid oxidation marks.They do not affect the quality of

the blades, discs and bowls. Some foodstuffs such as carrots tend to stain plastic. Rubbing with a piece of paper towel and a

little vegetable oil will remove most of the staining.

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

Never immerse the motor unit in water.

To clean the bases of the stainless steel blade and the egg whisk, use a bottle brush.

Motor unit : wipe with a soft, damp cloth.

1110

FUNDAMENTAL RULES

Never use your hand to push the food down the feed tube.

Never attempt to chop bones (even small ones). The machine is not intended for this purpose. You will irreparably damage your main blade.

Maxi

Never put any utensils or objects down the feed tube other than pusher provided.

Maxi

Liquids: Never fill the bowl more than one-third full. We recommend that you fill it below the top of the central spindle.

Liquid: use the Blendermix attachment.

The lid must be released before trying to remove the bowl. If you can not release the bowl it is because you have not released the lid.

When using the Mai n Bowl or the Mini Bowl you can add either liquids or other ingredients via the feed tube.

Never exert too much pressure on the pusher when using the discs, otherwise the motor will slow down then stop. If this happens, press on the STOP button and wait a moment before switching the appliance back on.

Solids: Never fill the bowl more than two-thirds full.

Always remove the pusher from the feed tube when whisking egg whites as they will not properly aerate with the pusher in place.

You can slice and grate in one operation without em ptying the bowl. Si mply reverse the slicing/grating disc.

For small quantities you can in one opera tion slice, gra te a nd make a vinai grett e or mayonnais e witho ut emptying your bowl. Simply position the Mini Bowl above the vegetables in the Main Bowl.

1312

FUNDAMENTAL RULES

Hold the top of the blade securely when tipping out the contents of the bowl.

TIPS

SIMPLICITY

• 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.

• Pop soft foods (e.g. meat, fish or soft cheeses) 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!

PRACTICALITY

• If you are carrying out several tasks in a row and do not want to spend your whole time washing up, begin your processing in the mini bowl, then move on to the large one. Start with the hard, 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 page 5.

MINI BOWL

• The mini bowl is ideal for processing small amounts. Use it to chop onions or herbs, mince meat, or whizz 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 that 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!

Use the spatula to scrape out the bottom and the sides of the bowl.

TIPS

METAL BLADE

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

• If your are chopping meat or fish, use the pulse setting to control the end result.

• For vegetable purées, cut the cooked vegetables into large chunks before putting them in the bowl with the metal blade. Use the pulse setting first, then switch to continuous mode (AUTO) until the vegetables reach the desired consistency.

• Soft doughs (brioche, choux pastry, etc.): Magimix food processors work on the rapid kneading principle. Doughs are kneaded for 1-2 minutes - the exact time depends on the amount and type of dough. Follow the instructions carefully for each recipe.

• Normal doughs: 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, only add the liquids (water, milk, etc.) once you have put all the other ingredients (salt, flour, butter, eggs, etc.) in the bowl. You can 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.

BLENDERMIX

● Soups, pancake batters, cocktails: put the metal blade in the bowl first, then add all the

ingredients. Next, position the BlenderMix in the bowl and switch your food processor on.

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 lighter 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 stabiliser (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 it turning into butter.

CITRUS PRESS

• There are 2 cones: a small one for lemons and limes, and a large one for oranges and grapefruit.

MAIN BOWL

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

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

HOW TO READ THE RECIPES

In order to make them accessible to everyone, our selection of recipes are

easy to follow and cheap to make.

They do not require any particular skills. To help you use your Mini Plus, you will find the following indications alongside each recipe:

Main blade

2-mm reversible

Egg whisk

Citrus press

slicing / grating disc

Blender

Mini bowl

Abbreviations

tsp = teaspoon tbsp = tablespoon g = gram

pt = pint fl oz = fluid ounce 1 bowl = 250-300 g

1 PULSE = 1 pressure on the PULSE button for 1 to 2 seconds.

oz = ounce lb = pound

In recipes, words marked with an asterisk * are explained in the glossary on page 76.

Dauphinois Menu

Starter

Preparation: 20 min. Cooking: 15 min. Equipment: saucepan, ramekins

Ingredients

(serves 4)

• 3 eggs

• 120 g (4½ oz) piece Parmesan cheese

• knob of butter

• 1 tbsp plain flour

• 150 ml (5 fl oz) hot water

Parmesan Soufflé

Grate the cheese using the 2-mm grater disc and set aside. Melt the butter in a saucepan over a low heat, add the flour

and stir in using a wooden spoon. Continue to cook the mixture over a low heat, stirring constantly, in order to cook the flour. After 5 minutes, gradually add the hot water, continuing to stir the mixture. Turn the heat up and let it boil for 3 minutes, stirring all the time, then add the grated cheese.

Pre-heat the oven to 175° C / 350°F (gas mark 3-4). Separate the eggs. Away from the heat, gently stir the egg yolks one at a time

into the mixture. Leave to cool. Whisk the egg whites until stiff, using the egg whisk (see p.

45). Carefully fold them into the cooled mixture and add pepper

to season. Pour into the ramekins, bake for 15 minutes and serve immediately.

Tip: you can serve these soufflés with hot tomato sauce.

Main Course

Preparation: 50 min. Cooking: 30 min. Equipment: saucepan, sauté pan, string, serving dish

Ingredients

(serves 4)

• 2 chicken breasts with their skin

• 2 skinless and boned chicken legs

• 2 shallots

• 150 g (5 oz) French beans

• 1 carrot

• 6 fresh tarragon leaves

• 6 tbsp crème fraîche (half-fat, if possible)

• 2 tbsp olive oil

• 500ml (18 fl oz) chicken stock

• 1 tsp tomato purée

• Salt and pepper

Stuffed chicken breasts

Carefully peel back the skin of the chicken breasts in order to

remove all the fat from underneath and set aside. Slice the carrot using the slicer disc and cook the carrot and beans in salted boiling water for about 5 minutes. Drain and set aside.

In the Mini Bowl chop the shallots and set aside. Fit the main blade inside the bowl, chop the tarragon, then

the pieces of chicken leg. With the machine running, pour the creme fraiche, salt and pepper through the feed tube.

Place a little of this stuffing under the skin in each chicken breast, using a spatula. Add layers of beans and carrot.

Cover with more stuffing, fold the skin back over the meat and secure these "parcels" with string.

In a sauté pan, heat the oil, brown the breasts all over, seasoning both sides. Then, add the shallots and a little stock. Cook for about 20 minutes over a low heat. Remove from the heat, leave to rest, remove the string, cut into fairly thin slices and arrange on the serving dish.

Deglaze the pan with the rest of the stock, add the tomato purée and check the seasoning. Pour a little of this sauce around the chicken and serve the rest in a gravyboat.

Preparation: 15 min. Cooking: 15 min. Equipment: saucepan

Ingredients

(serves 4)

• 6 sprigs of parsley

• ½ bunch of chives

• 5 fresh basil leaves

• 1 tbsp olive oil

• 4 shallots

• 1 garlic clove

• 4 tomatoes

• 3 tbsp tomato purée

• 2 tsp brown sugar

• Salt and pepper

Hot Tomato Sauce

In the bowl fitted with the main blade, chop the parsley,

chives and basil. Set aside. Next, chop the shallots, garlic and tomatoes.

In a saucepan, heat a tablespoon of oil, add the chopped herbs, the chopped garlic, shallots, tomatoes, the purée, sugar, salt and pepper. Cook over a low heat for 15 minutes.

Check the seasoning and serve piping hot.

Preparation: 20 min. Cooking: 40 min. Equipment: gratin dish

Ingredients

(serves 4)

• 1 garlic clove

• 100 g (4 oz) butter

Potato & Turnip Gratin

Pre-heat the oven to 180°C/ 355°F (gas mark 4). Fit the slicer disc in the bowl and slice the potatoes and turnips

separately. Empty the bowl, then grate the Gruyere cheese, using the grater disc.

Rub the gratin dish with the garlic clove, butter it thoroughly, arrange alternating slices of potato and turnip, adding a little butter, salt, pepper, nutmeg and grated cheese between each layer. You should end up with several layers.

Mix the creme fraiche and milk in a bowl.

• 4 medium potatoes

• 5 medium turnips

• 250ml (9 fl oz) crème fraîche

• 250ml (9 fl oz) milk

• 75 g (3 oz) Gruyere cheese

• Salt and pepper

• Ground nutmeg

Dessert

Preparation: 30 min. Cooking: 30 min. Equipment: tart ring or quiche tin

Ingredients

(serves 4)

• 1 quantity French flan pastry

• 200 g (7 oz) pecan nut dark chocolate or 150 g (5 oz) dark chocolate + 50 g (2 oz) pecan nuts

• 1 egg + 1 egg yolk

• 50 ml (1½ fl oz) single cream

• 50 ml (1½ fl oz) milk

• 7 ½ g vanillaflavoured sugar

• 80 g (3 oz) soft brown ugar

• Knob of butter

Pour this mixture over the slices, making sure it permeates the different layers

Bake in the oven for 40 minutes, switching on the grill for the last 3 minutes in order to give it an attractive golden crust.

Chocolate Pecan Pie

Pre-heat the oven to 180°C/ 355°F (gas mark 4). Make the French flan pastry (see p. 48). Butter the dish and

line it with the pastry. Bake blind* for 20 minutes. Bring the cream, milk and vanilla sugar to the boil. Turn off

heat and add the chocolate, broken into pieces. Melt the chocolate in the mixture.

Remove from oven and lower the temperature to 150° C / 300°F (gas mark 2).

Fit the main blade and the Blendermix attachment in the bowl, then tip in the brown sugar, the whole egg and the egg yolk and blend. Then add the chocolate and cream mixture and blend again. Finally add the nuts, if using.

Pour the mixture into the pastry shell and return to the oven for 20 minutes.

Starter

Preparation: 30 min. Cooking: 30 min. Equipment: saucepan, 20 cm (8-inch) deep sandwich tin, serving dish

Ingredients

(serves 4)

• 2 medium tomatoes

• 1 red pepper

• 3 eggs

• 2 tbsp olive oil

• 12 fresh basil leaves

• Salt and pepper

Main Course

Preparation: 15 min. Cooking: 30 min. Equipment: frying pan, serving dish

Ingredients

(serves 4)

Provençal Menu

Tomato flan

Immerse the tomatoes in boiling water for a few seconds, skin,

de-seed and chop roughly. Pour the oil into a pan add the chopped tomato, cover and cook

over a low heat for 20 minutes, stirring from time to time. While the tomatoes are cooking, put the red pepper under the

grill and blacken the skin on all sides. Remove and set aside for 10 to 15 minutes

Chop the basil leaves and set aside. Pre-heat the oven to 150°C/300°F (gas mark 2). Skin the pepper and remove the stalk and seeds. Put the pepper

and tomato in the bowl fitted with the main blade and the Blendermix attachment and turn the machine on for 30 seconds. Then, add the eggs through the feed tube. Stop the machine. Season to taste and add the basil.

Pulse 3 times. Tip the mixture into the lightly-buttered tin and bake for about

30 minutes.

Leave it to cool before turning it out onto a serving dish. Serve slightly warm, with a green salad.

Stuffed Courgettes

Pre-heat the oven to 150°C/ 300°F (gas mark 2). Wash the courgettes and cut them in two, lengthways. Make cross-like incisions in the flesh and bake them in the

oven for about 30 minutes (or cover them with microwaveable cling film and microwave them for 10 minutes).

Scoop out the flesh with a teaspoon, being careful not to damage the skin. Set aside.

In the bowl, fitted with the main blade, chop the onion then the bacon. Add the sausage meat, one tablespoon of Parmesan cheese and the egg and pulse 5 times.

• 4 medium courgettes 300 g (11 oz) sausage

•

meat

• 50 g (2 oz) smoked

streaky bacon

• 1 small onion

• 2 tbsp olive oil

• 1 egg

• 2 tbsp grated Parmesan

cheese

• 20 g (3/4 oz) butter

• Salt and pepper

Dessert

Preparation: 10 min. Cooking: 25 min. Equipment: saucepan, deep serving dish

Ingredients

(serves 4)

• 18 fresh figs

• 2 oranges

• 1 grapefruit

• 1 lemon

• 50 g (2 oz) sugar

• 6 fresh mint leaves

Add the courgette flesh and pulse another 5 times to mix everything thoroughly. Season lightly with salt and pepper.

Fry the mixture in 2 tablespoons of oil for about 5 minutes over a moderate heat. Place in the courgette shells. Scatter each with the remaining grated Parmesan cheese and add a small knob of butter. Bake in the oven preheated to 150°C/ 300°F (gas mark 2) for about 15 minutes.

Serve piping hot.

Confit of Figs in a Citrus Sauce

Wash the figs thoroughly. Using the citrus press, squeeze the

oranges, lemon and grapefruit. Measure the juice obtained and if there is less than half a litre, top up with water.

Put the juice, sugar and 10 figs cut into quarters in a pan. Bring to the boil and cook for 10 minutes. Then add the remaining 8 whole figs and cook for a further 15 minutes over a low heat.

Remove the 8 whole figs and set aside.

Using the main blade and the Blender the remainder of the fig mixture (about 1 minute).

Cover the bottom of a deep serving dish with the fig purée, arrange the remaining figs on top and decorate with the fresh mint leaves.

Tip: this dessert can also be served with a grapefruit or orange sorbet.

ix attachment, purée

Starter

Preparation: 20 min. Cooking: 10 min.

Ingredients

(serves 4)

• 1 tin of artichoke hearts

• 1 lemon

• 100 g (4 oz) Parmesan cheese

• 10 small black olives

• Olive oil

• Salt and pepper

Main Course

Preparation: 15 min. Pizza dough: 1 hour rising Cooking: 20 min.

Ingredients

(serves 4)

For pizza dough

• 200 g flour

• 4 g salt

• 6 g fresh yeast

• 35 ml oil

• 1 tbsp origano

• 100 ml water

Italian Menu

Artichoke & Parmesan Carpaccio

Cook the artichokes for a few minutes in salted water with a

few drops of lemon juice.

Remove and leave cool for 10 minutes. During this time, slice the Parmesan and set aside. Next, slice

the artichoke hearts. Arrange the artichoke and Parmesan slices on a plate. Season with salt and pepper, add the black olives and serve immediately.

Pizza with vegetables

For the pizza dough

Dissolve the yeast in the water. In the main bowl, fitted with the

main blade, place the flour, oregano and salt. Switch the machine on and add the water and the yeast

mixture slowly via the feed tube. Then, add the sunflower oil and switch off as soon as the pastry forms a ball.

The resulting dough should be smooth and elastic. If it is too sticky, add a little flour.

For garnish

Transfer the dough to a bowl, cover with a damp tea towel

and leave to rise for about one hour. Preheat your oven to 240°C / 465°F (gas mark 8) and fill a

deep oven proof dish with water. Wash the vegetables and slice them with the onion using the

2 mm slicing disc.

• 6 tbsp tomato coulis / puree

• 1 small courgette

• 2 tomatoes

• 1 onion

• 300 g mozzarella

• 5 fresh basil leaves

Fry the chopped onion in a pan with a dash of olive oil. Spread the dough and prick a few times with a fork

Cover the dough with the tomato coulis, tomatoes onion, courgette and mozzarella. Season each layer (salt and pepper).

Lower the temperature of the oven to 220°C / 425°F (gas mark

7). Cook the pizza for 15-20 min. Take care. Adjust the cooking time according to pizza base thickness.

Sprinkle with fresh basil and drizzle with chili oil.

Dessert

Preparation: 15 min. Rest : 6 to 24h Equipment: rectangular tin, bowl

Ingredients

(serves 4)

• 4 eggs

• 1 tbsp unsweetened cocoa powder

• 3 tbsp Amaretto

• 300 g (14 oz) mascarpone cream

• 20-24 sponge fingers

• 100 g (4 oz) caster sugar

• 200 ml (10 fl oz) strong coffee

Tiramisu

Remove the mascarpone from the refrigerator 1 hour in

advance. Separate the eggs. Whisk the egg whites until stiff (see p. 45)

and set aside in a large bowl. In the bowl, fitted with egg whisk, blend the yolks and sugar

until pale. Add the Amaretto and mascarpone. Tip this mixture onto the egg whites and fold in gently with a spatula.

Quickly dip the sponge fingers in the coffee and place a layer of them on the bottom of the tin, then cover with half the cream.

Repeat this process, with one layer of coffee-soaked biscuits then a layer of cream. Dust with cocoa powder and chill at least for 6 hours.

Mexican Menu

Starter

Preparation: 20 min. Cooking: 15 min. Equipment: saucepan, ramekins

Ingredients (serves 4)

• 10 sprigs coriander

• 1 small onion

• 1/2 garlic clove

• 2 ripe avocados

• 1 lime

• few drops Tabasco sauce

• 1 pinch of ground caraway

• 2 tbsp mayonnaise

• 1 pinch of salt

• 1 pinch of chilli powder

Guacamole

In the Mini Bowl, chop the coriander and garlic, set aside,

then chop the onion. Chop the avocados. Add the avocados, Tabasco, spices, mayonnaise, salt,

coriander and garlic. Use the pulse button a few times, then leave the machine

running for 10 seconds.

Squeeze the lime over the preparation, using the citrus press. Transfer the guacamole to a serving dish and leave in the

fridge until required. Serve with tortilla chips.

Main Course

Preparation: 20 min. Cooking: 55 min. Equipment: frying pan, sauté pan, saucepan, dish

Chilli con Carne

Peel the onions, slice them with the disc and cook gently in

one tablespoon of hot oil. Add the crushed garlic, peeled tomatoes and tomato purée. Simmer for about 10 minutes.

Mince the meat in the main bowl fitted with the main blade, using the pulse button. Heat the 2 remaining tablespoons of oil in a pan and brown the meat drain off any excess fat. Add the tomato mixture, salt and pepper, chilli powder, one drop of Tabasco sauce and the bouquet garni. Cover and cook for about 30 minutes.

Ingredients

(serves 4)

• 250 g (9 oz) beef

• 500 g (18 oz) tin kidney beans

• 2 medium onions

• 3 large tomatoes or 1 small tin peeled tomatoes

• 1 small tin tomato purée

• 1 garlic clove

• 3 tbsp olive oil

• Chilli powder

• Bouquet garni

• Salt and pepper

• Cheddar cheese

• Tabasco sauce

Dessert

Preparation: 30 min. Cooking: 2 min. Equipment: saucepan

Ingredients

(serves 4)

• 2 very ripe medium mangoes

• 50 g (2 oz) icing sugar

• 3 sheets gelatine

• 2 tbsp lime juice

• 120 ml (4 fl oz) whipping cream

• 4 kiwi fruit (optional)

Next, add the kidney beans and simmer for 15 minutes. Whilst the Chilli is simmering grate the cheese using the

grating disc. Check the seasoning, when ready to serve scatter with the grated cheese..

Serve with extra grated Cheddar and Tabasco sauce.

Mango Mousse

Whip the cream in the bowl, using the egg whisk (see p. 45). Set aside in a large bowl. Peel and chop the mangoes and place in the main bowl,

fitted with the main blade. Blend for one minute, then add the icing sugar and blend for a further minute. Set aside.

Soak the gelatine sheets in cold water for at least 10 minutes.

Drain thoroughly. Heat the lime juice and add the gelatine. As soon as it has melted, pour into the bowl with the mango. Pulse 3 times.

Transfer to a dish and place in the freezer compartment until it starts to have a firmer consistency.

Gently fold this mixture into the whipped cream using a spatula.

Chill in the refrigerator for 2 hours before serving. Serve with slices of kiwi fruit.

Starter

Preparation: 10 min. Cooking: 10 min. Equipment: saucepan, cups

Ingredients

(serves 4)

• 250 g (9 oz) frozen peas

• 1 shallot

• 250 ml (9 fl oz) chicken stock

• 100 g (4 oz) single cream

• 5 g sugar

• 4 fresh mint leaves

• Salt and pepper

Main Course

Preparation: 25 min. Cooking: 1 hour Equipment: saucepan, roasting tray

English Menu

Minted Pea Soup

Place the chicken stock in a pan and add the roughly

chopped shallot, peas, sugar and a pinch of salt. Bring to the boil and cook for about 10 minutes. Drain and reserve half the cooking liquid.

Blend in the main bowl fitted with the main blade, and the Blendermix attachment gradually adding the cooking liquid via the feed tube.

Next, add the cream. The soup should have a smooth consistency. Season with salt and pepper.

Pour into the cups, snip the mint leaves over the top and serve immediately.

Chicken with Spinach Stuffing

Remove the crusts from the bread and soak in the milk for

about 15 minutes.

Pre-heat the oven to 240°C/ 465°F (gas mark 8). Wash the spinach, remove the stalks and cook in boiling

water for 5 minutes. Remove immediately and place in iced water for one minute, to keep the colour. Drain, press and set aside.

In the main bowl fitted with the main blade, place the spinach, bread, Cognac, 2 pinches of salt and one pinch of pepper.

Blend for one minute.

Ingredients

(serves 4)

(for a 1.5 kg chicken)

• 50 g (2 oz) sliced bread

• 150 ml (5 fl oz) milk

• 200 g (7 oz) fresh spinach

• 1 sachet pine nuts

• 2 tbsp Cognac

• Salt and pepper

Dessert

Preparation: 15 min. Cooking: 30 min. Equipment: gratin dish

Ingredients

(serves 4/5)

• 100 g (4 oz) plain flour

• 100 g (4 oz) butter

• 80 g (31/2 oz) sugar

• 50 g (2 oz) ground almonds (optional)

• 7.5 g vanilla-flavoured sugar

• 4 Granny Smith or Cox’s Orange apples

• Single cream (optional)

• 1 tsp ground cinnamon

Check the seasoning, add the pine nuts and mix, using the pulse button a few times.

Stuff the chicken, place on the roasting tray, lightly season with salt and pepper, add a little water and roast in the oven for one hour, basting frequently.

Tip: this stuffing would be ideal for other kinds of poultry, such as turkeys and guinea fowl.

Apple Crumble

Pre-heat the oven to 175 °C / 350°F (gas mark 3-4). Wash, peel and slice the apples. Lay the slices in a buttered

ovenproof dish. In the bowl, fitted with the main blade and using the pulse,

mix the butter, sugar, vanilla sugar, cinnamon, flour and ground almonds until the mixture resembles fine breadcrumbs.

Cover the apple with a layer of this mixture. Bake in the oven for about 30 minutes. Serve hot with single

cream or vanilla ice cream.

Starter

Preparation: 15 min.

Ingredients

(serves 4)

• 400 g fresh salmon

• 2 yellow or green citrus

• 2 tbsp olive oil

• 2 tbsp capers

• 1 bunch of chives

• 1 red and yellow pepper

• 1 onion

• Pepper

Main Course

Preparation: 10 min. Cooking: 5 min. Equipment: frying pan, serving dish

Ingredients

(serves 4)

• 1 carott

• 2 courgettes

• 2 tsp olive oil

• 1 tbsp chopped tarragon

• salt, pepper.

Parisian Menu

Salmon Tartare

Peel the onions. Chop the chives. In the bowl fitted with the metal blade, put the onions and

pulse 3 times. Cut the peppers, remove the seeds and white filaments. Cut into pieces, add the peppers to the bowl and pulse 4 times.

Cut the salmon into pieces. Add the salmon, capers and chives in the bowl. Pulse four times.

Open the lid, add olive oil, lemon juice and pepper. Pulse once or twice to mix.

Serve immediately with toast.

Pan-Fried Shredded Carrots & Courgettes

Wash the courgettes and carrots. Peel the carrots. In the main bowl, fitted with a 2 mm grater disc, grate the

carrots and courgettes, placing them horizontally in the feed tube in order to obtain a longer grate.

Heat the oil in a frying pan, add the shredded vegetables and season with salt and pepper. Cover and leave to cook for 2 to 3 minutes. The vegetables should be "al dente".

Tip into a serving dish, check the seasoning and sprinkle over with the chopped tarragon.

Dessert

Preparation: 10 min. Cooking: none Equipment: bowl, stemmed glasses

Ingredients

(serves 4)

• 300 g (10 oz) frozen raspberries

• 1 lemon

• 5 tbsp icing sugar

• 3 egg whites

Iced Raspberry Mousse

In the main bowl, fitted with the whisk, whisk the egg whites

until stiff and set aside in a bowl.

Using the citrus press, extract the lemon juice. Remove the citrus press and attach the main blade. Add

the raspberries (very slightly defrosted), the icing sugar and the lemon juice. Blend for one minute.

Gently fold this mixture into the egg whites with a spatula. Tip: the mixture into stemmed glasses and serve immediately.

This dessert cannot be left standing for any length of time.

Starter

Preparation: 15 min. Cooking: none

Ingredients

(serves 4)

• 2 Golden Delicious apples

• 2 sticks celery

• 80 ml (3 fl oz) mayonnaise

• 50 g (2 oz) shelled walnuts

• A few lettuce leaves

American Menu

Waldorf Salad

Peel and dice the apples. Peel the celery and cut into slices

using the slicer disc.

Make the mayonnaise in the main bowl (see p. 43). Stir the apple and celery into the mayonnaise, adding the

walnuts. Serve on a bed of lettuce leaves.

Main Course

Preparation: 15 min. Cooking: 8 min. Equipment: frying pan

Maryland Crab Cakes

Break the rusks into pieces and place them in the main bowl,

fitted with the main blade. Switch on until a fine consistency is achieved, then add the parsley, Worcestershire sauce, mustard and mayonnaise (see p. 43). Add the egg through the feed tube and blend. Then add the crabmeat through the feed tube. Pulse a few times, then add salt and pepper to taste

- this dish needs to be quite highly-seasoned.

Shape the mixture into little cakes 1cm ( 1/2 -inch) thick. Chill in the refrigerator for 30 minutes.

Ingredients

(serves 4)

• 2 rusks

• 1 egg

• 1/2 bunch parsley

• 1 tsp mayonnaise

• 1 tbsp Worcestershire sauce

• 1 pinch of Cayenne pepper

• 1 tsp mustard

• 160 g (51/2 oz) crabmeat

• 30 g (11/4 oz) butter

• Salt

• Dried breadcrumbs

Sprinkle the breadcrumbs onto a plate and roll the cakes in them. Put the butter in the frying pan and fry the crab cakes until

golden, for about 4 minutes on each side. Serve with slices of lemon and French beans.

Starter

Preparation: 10 min. Cooking: 20 min. Equipment: saucepan, soup tureen

Ingredients

(serves 4)

• 400 g (14 oz) mushrooms

• 6 level tbsp potato flour

• 750 ml cold water

• 200 ml (7 fl oz) cream

• Salt

Normandy Menu

Mushroom Soup

Blend the mushrooms in the main bowl, fitted with the main

blade and the Blendermix attachment, for 2 minutes to obtain a smooth purée. Tip into a pan.

Next, blend the water, potato flour and salt. Add to the mushrooms and simmer over a moderate heat for 15 to 20 minutes.

Pour into a soup tureen and add the crème fraîche. Stir and serve.

Dessert

Preparation: 10 min. Cooking: 45 min. Equipment: cake tin

Ingredients

(serves 4)

• 115 g (4 oz) plain flour

• 190 g (61/2 oz) sugar

• 1 tsp baking powder

• 1 tsp ground cinnamon

• 1 tsp bicarbonate of soda

• 2 eggs

• 150 g (5 oz) carrots

• 50 ml (11/2 fl oz) oil

Carrot Cake

Pre-heat the oven to 175°C/ 350°F (gas mark 3-4). Wash, peel and grate the carrots. In the main bowl, fitted

with the main blade and the Blender together the flour, sugar, baking powder, bicarbonate of soda and cinnamon. Add the eggs, oil, and carrots.

Blend for about 2 minutes, then use the pulse button a few times to obtain a smooth consistency .

Butter the cake tin generously and pour the mixture in. Bake in the oven for 45 minutes.

Tip: to check if the cake is ready, insert a sharp knife into the centre. It should come out clean.

ix attachment, mix

Main Course

Preparation: 10 min. Cooking: 30 min. Equipment: frying pan

Trout Fillets with Sorrel, Shallots & Cider

Pre-heat the oven to 175°C Peel

the carrot and cut into slices, using the slicer disc, standing the carrots upright in the feed tube. Cook them in salted water and set aside.

Lay

the trout fillets in a buttered dish and bake for 25 minutes

in the oven.

Chop

the shallots in the Mini Bowl, using the pulse button.

Fry

the shallots in the rest of the butter. Add the cider and

leave to cook for 5 minutes.

350°F (gas mark 3-4).

Ingredients

(serves 4)

• 4 trout fillets (approx. 900 g (2 lb))

• 2 shallots

• 60 ml (21/4 fl oz) thick cream

• 300 g (101/2 oz) sorrel

• 40 g (11/2 oz) butter

• 1 lemon

• Few sprigs dill and chives

• 1 glass of dry cider

• 1 carrot

• Salt and pepper

Chop the sorrel using the main blade and add it to the contents of the frying pan. Leave to melt into the sauce, then add the cream and a little salt and pepper. Reduce the sauce over a low heat for about 15 minutes. Check seasoning and adjust to taste.

Arrange the fillets on warmed plates. Cover with the sauce. Decorate with the dill, chives, lemon and slices of carrot. Serve immediately.

Dessert

Preparation: 25 min. Rest: 1 hour. Cooking: 40 min. Equipment: mixing bowl, 25 cm (10-inch) tart ring or quiche tin

Ingredients

(serves 4)

• 1 shortcrust pastry

• 3 apples

• 50 g granulated sugar

• 1/2 tsp cinnamon

Apple Tart

Make the shortcrust pastry (see p. 47). Preheat your oven to 180°C / 355°F (gas mark 4) Fill the tin with shortcrust pastry. Bake blind* for 20 min. Slice apples and arrange them in concentric circlestight.

Cook for 30 minutes. Sprinkle granulated sugar and cinnamon before serve warm.

Starter

Preparation: 15 min. Cooking: 35 min. Equipment: saucepan, bowl

Ingredients

(serves 4)

• 150 g (5 oz) Puy lentils

• 500ml (18 fl oz) stock

• 1 small onion

• 1 bay leaf

• 1 tsp crème fraîche

• 10 small croûtons

• ½ bunch chervil

• Salt and pepper

Main Course

Preparation: 20 min. Cooking: 60 min. Equipment: cake tin

Vegetarian Menu

Lentil Soup

Tip the lentils directly into a cooking pot with the bay leaf and

the onion, peeled and cut into quarters. Add the cold stock. Bring to the boil and cook for 30 minutes.

Drain the lentils and reserve the cooking liquid. Next, tip the lentils into the main bowl, fitted with the main blade and the Blendermix attachment, then blend, gradually adding the stock via the feed tube in order to thin the soup.

Return the soup to the saucepan and re-heat over a low heat. Place the croûtons (cubes of bread fried until golden) in the

bowl and cover with the creme fraiche, then pour in the soup. Stir.

Scatter with the chopped chervil and serve immediately.

Cheese & Potato Pie

Slice the potatoes using the slicer disc and grate the Cheddar

cheese using the grating disc. Cook them for 15 minutes in the milk, seasoned with salt and pepper.

Leave to cool. Pre-heat the oven to 240°C/ 465°F (gas mark 8). In the main bowl, fitted with the main blade, mix the creme

fraiche, nutmeg, a pinch of salt and the 3 eggs, adding them one by one.

Butter the tin and line with 500 g puff pastry. Add one layer of cheese, one layer of potatoes and finally a

second layer of cheese.

Ingredients

(serves 4)

• 5 medium potatoes

• 1 kg puff pastry

• 400 ml (13 ½ fl oz) milk

• 3 eggs + 1 egg yolk

• 100 g (4 oz) crème fraîche

• 150 g (5 oz) grated Cheddar cheese

• 1 tsp ground nutmeg

• Salt and pepper

Dessert

Preparation: 15 min. Cooking: 40 min. Equipment: pudding dish

Ingredients

(serves 4)

• 3 large purple-skinned plums

• 100 g (4 oz) plain flour

• 2 eggs

• 75 g (3 oz) caster sugar

• 25 g (1 oz) butter

• 120 ml (3 ½ fl oz) lukewarm milk

• 1 pinch of salt

Pour over the egg mixture. Cover with the rest of the puff pastry, sealing the edges of the pastry sheets firmly together.

Brush the pie lid with the egg yolk, then make a small hole in the centre to let the steam escape.

Place the pie in the oven. After 15 minutes, cover with a piece of aluminium foil and continue baking for a further 15 minutes.

After this, turn the oven down to 210°C / 410°F (gas mark 6-7) and bake for 30 more minutes.

Plum Clafoutis

Wash and stone the plums. Cut each into 6 and set aside. Pre-heat the oven to 180°C/ 355°F (gas mark 4). Put the butter into a bain-marie and melt. In the main bowl, fitted with the main blade and the

Blendermix attachment, combine the flour, sugar and salt. With the machine running, add the eggs one by one via the feed tube, followed by the melted butter. Pour the milk in through the feed tube and blend until the mixture reaches a smooth consistency.

Generously butter the dish and pour in the preparation. Scatter the plum pieces over the top.

Bake in the oven for 40 minutes. The cake should shrink away from the edges of the tin when it is cooked.

38 39

Starter

Preparation: 20 min. Cooking: 30 min. Equipment: mixing bowl, frying pan

Ingredients

(serves 4)

• 5 medium potatoes

• 3 garlic cloves

• 40 g (11/2 oz) butter

• 4 tbsp oil

• 5 sprigs parsley

• Salt and pepper

Main Course

Preparation: 20 min. Cooking: 55 min. Equipment: saucepan.

Southwestern Menu

French Rösti

Peel, rinse and dry the potatoes. Peel the garlic.Wash and dry the parsley. Put both

ingredients in the Mini Bowl. Pulse a few times. The mixture should be chopped, not puréed. Set aside.

Grate the potatoes using the 2mm grater disc (first, cut any large potatoes in half).

Put the grated potatoes, chopped garlic and parsley, salt and pepper in a large bowl. Mix well.

In a frying pan, heat half the oil and half the butter. Tip in the mixture, press it down firmly and cook over a moderate heat for 15 minutes.

After this time, the rösti should be golden brown. Turn out onto a plate. Heat the remaining oil and butter. Slide the rösti back into the pan to brown on the other side and leave to cook for a further 15 minutes.

This preparation can be served as small individual potato cakes, using a small round cutter as a mould.

Monkfish in a Red Wine Sauce

Cut the

monkfish fi

sh the lee

them using the 2-mm slicer disc, standing them upright in the feed tube. Set aside.

Clean

the mushrooms. Slice and set aside.

Pour the fish stock into a pan and bring to the boil. Lower

the heat and poach the pieces of fish for 3 or 4 minutes.

Keep

them in a warm place.

ks.

lle

ts i

nto 100g (4 oz) pieces.

the green part and the roots. Slice

Ingredients

(serves 4)

• 4 monkfish fillets (1.2 kg

or 2 lb 9 oz)

• 1 bottle red wine (Médoc,

if possible)

• 1 litre (13/4 pt) fish stock

• 1 tbsp oil

• 3 shallots

• 3 leeks

• 400 g (14 oz) mushrooms

• 1 garlic clove

• 1 bay leaf

• 1 sprig thyme

• 2 cloves

• Salt and pepper

• Croûtons

Dessert

Preparation: 30 min. Cooking: 15 min. Equipment: pan, sieve, stemmed glasses.

Ingredients

(serves 4)

• 4 Conference or Comice pears

• 1/2 lemon

• 2 oranges

• 100 ml (3½ fl oz) grenadine syrup

• 200 g (7 oz) sugar

• 10 black peppercorns

• 1 clove

• 1 pinch of ground nutmeg

• 1 piece cinnamon stick

• 1 litre (1¾ pt) cold water

Sauce: in a pan, fry the shallots, leeks and mushrooms in the oil for 10 minutes. Use the main blade to chop the garlic and add to the contents of the pan, along with the bay leaf, thyme and cloves. Add the wine and reduce the sauce by one third (about 25 minutes). Season with salt and pepper.

Next, add the fish and simmer for 15 minutes. Taste and adjust the seasoning if necessary. Serve piping hot with croûtons.

Spiced Pears

Pour the sugar and water in a pan, add cinnamon, nutmeg

and peppercorns and bring slowly to the boil. Turn off the heat and leave this syrup to infuse for 10 minutes.

Peel the pears, rub them with half a lemon to prevent them from browning and poach them for 15 minutes in the syrup over a low heat.

During this time, juice the orange using the citrus press. Drain the pears and strain the syrup through a sieve. Boil

this liquid to reduce by half, add the orange juice and grenadine syrup, then reduce once again by half.

Put the pears back in the syrup and leave to cool, turning them several times.

Serve in individual stemmed glasses, pour over the syrup and decorate with strips of orange peel.

Preparation: 3 min. Cooking: none

Ingredients

(for 1 bowl)

• 2 egg yolks

• 1/4 tsp mustard

• 300 ml (1/2 pt) olive or salad oil

• 2 tsp wine vinegar or 2 tbsp lemon juice

• Salt and pepper

Mayonnaise

In the main bowl fitted with the main blade, place the egg yolks,

half the vinegar or lemon juice and the mustard. Blend for 20 seconds and with the machine still running pour

the oil in via the feed tube. Stop the machine when all the oil has been added and the

mixture has become thick and creamy. Add the remaining vinegar or lemon juice and seasonings,

process briefly to mix them in. Tips: for a softer mayonnaise, use a whole egg instead of just

the yolk. The yolk must be at room temperature.

Preparation: 5 min. Cooking: none

Ingredients

for 1 bowl)

(

• 1 bowl mayonnaise

• 3 garlic cloves

Aïoli

Chop the peeled garlic cloves finely in the Mini Bowl, using

the pulse button, then gently add them to the mayonnaise.

Basic preparations

BASIC PREPARATIONS

Herb mayonnaise

Whipped Cream

Preparation: 10 min. Cooking: 5 min.

Ingredients

(for 1 bowl)

• 2 Shallots

• 7 tbsp Unsalted butter

• 2 Sprigs tarragon

• 2 Egg yolks

• 7 tbsp Vinegar

• Salt & pepper

Preparation: 10 min.

Ingredients

(for 1 bowl)

• 250 g (9 oz) black olives

• 5 anchovies in olive oil

• 1 tbsp capers

• 2 tsp mustard

• Juice of 1 lemon

• 200 ml (4 fl oz) olive oil

• Pepper

Chop the shallots and tarragon in the Mini Bowl (4-5 pulses). Put the resulting mixture in a small, thick-bottomed saucepan

with the vinegar, salt and pepper. Reduce* to half its original volume over a low heat.

Pour the reduction into the Mini Bowl. Add the egg yolks and pulse 3 times.

Add the diced unsalted butter and pulse 5-6 times until the sauce reaches the right consistency.

Serve with grilled red meat.

Tapenade

Stone the olives. In the mini bowl, place all the ingredients

except the oil. Blend for 30 seconds, then gradually add the oil via the feed

tube, switching the machine off once all the oil has been absorbed.

Store the tapenade in a cool place in a screwtop jar.

Preparation: 5 min. Cooking: none

Ingredients

(serves 4)

• 200 ml whipping cream

• 1 tsp icing sugar

Preparation: 5 min. Cooking: none

Ingredients

• 4 egg whites

20 minutes beforehand, place the cream and main bowl in the fridge.

Take the bowl from the refrigerator and fit on machine. Fit the egg whisk.

Pour the cold cream into the bowl. Close the lid and remove the pusher. Switch on. When the cream is sufficiently stiff, add the icing sugar and

switch the machine on for a few final seconds. The preparation time will vary according to

the type of cream you use. Make sure the cream is not over-whipped, otherwise it may turn to butter.

Egg Whites

Break the eggs and separate them (the yolks can be kept for

making custard, crème patissière, omelettes, etc). Make sure the main bowl is perfectly dry and free from

grease, then fit the egg whisk. Place the egg whites inside, fit the lid and remove the pusher.

Switch the machine on and immediately add a pinch of salt (for a savoury recipe) or sugar (for a sweet recipe) via the feed tube, as this helps to stiffen the beaten egg whites.

Leave the machine running for about 4 minutes. You can use this recipe for meringues, mousses or cakes. We recommend processing for 1 minute per egg white used.

BASIC PREPARATIONS

Waffle Batter

Raspberry Coulis

Preparation: 10 min Rest: 1 hour Cooking: 5 min Material: waffle iron

Ingredients

(for 12 waffles)

• 250 g flour

• 400 ml milk

• 75 g sugar

• 75 g butter

• 12 yeast

• 3 eggs

• 2 pinches of salt

Preparation: 3 min. 2 hours standing

Ingredients

(for 16 pancakes)

• 250 g (8 oz) plain flour

• 1 tbsp oil

• 3 eggs

• 100 ml beer

• 500 ml (1 pt) milk

• 1 pinch of salt

In the main bowl fitted with the main blade and the Blendermix attachment, place the flour, sugar, butter cut into pieces, milk, eggs and salt.

Blend for 1 minute and add the yeast via the feed tube. Blend for 2 minutes until the dough is smooth. Leave to rest in the refrigerator for at least 1 hour. Pour a small quantity of the dough in your waffle iron. For cooking, refer to the instructions of your appliance. Tip: delicious with whipped cream (see p. 45).

Pancake Batter

Place the flour, eggs, oil, beer and salt in the bowl with the

main blade and the Blendermix attachment. Blend for 30 sec., then gradually add the milk via the feed

tube and blend for a further 2 min. Tip: the pancakes will be even better if you leave the

batter to stand for 2 hours beforehand.

Preparation: 5 min. Equipment: conical sieve

Ingredients

(serves 4)

• 300 g (12 oz) fresh or frozen raspberries

• 100 g (4 oz) caster sugar

• 1 lemon

• 1 glass (4 fl oz) cold water

Preparation: 5 min. 1 h standing Equipment: 28 - 30 cm (11 - 12-inch) tart ring or quiche tin

Ingredients

(for 450 g (15 oz))

• 250 g (8 oz) plain flour

• 125 g (4 oz) softened butter

• 80 ml (2 fl oz) cold water

• 1 pinch of salt

Place the raspberries and sugar in the main bowl, fitted with the main blade and the Blendermix attachment.

Blend for 2 minutes, gradually adding the water via the feed tube.

Using the citrus press, extract the lemon juice and stir into the fruit mixture.

Either serve the coulis as it is or sieve it first to remove the pips.

Tip: this coulis can be made with other, sweeter types of fruit, in which case, reduce the quantity of sugar used by 20% or 30%.

Shortcrust Pastry

Place the flour, salt and butter in the bowl fitted with the main

blade. Process until it ressembles fine breadcrumbs. With the motor still running add the cold water gradually via

the feed tube.

Turn the machine off as soon as the pastry forms a ball. Leave to rest for 1 hour in a cool place. Preheat the oven to 180°C / 355°F (gas mark 4) Bake blind for 20 min.

46 47

BASIC PREPARATIONSBASIC PREPARATIONS

French Flan Pastry

Bread

Preparation: 5 min Cooking: 20 min Equipment: 28 cm pie tin

Ingredients

(for 550g)

• 250 g flour

• 140g butter

• 100 g caster sugar

• 45 ml cold water

• 1 egg yolk

Place the flour, sugar, butter cut into pieces and the egg yolk in the bowl fitted with the main blade and switch the machine on.

Add the water gradually via the feed tube and switch off as soon as the pastry forms a ball. If the pastry doesn't form a

ball, slowly add more water.

Work the dough with the palm of your hand. Wrap it in cling film and leave in a cool place for 1 hour. Preheat the oven to 180°C / 355°F (gas mark 4). Bake blind* for 20 minutes.

Preparation: 15 min 1h30 four rising Cooking: 20 min

Ingredients

For the dough

• 250 g flour

• 160 ml water

• 12 g fresh baker's yeast*

• 5 g salt

Dissolve the yeast in the water (around 35°C / 95°F) thanks to a fork. Put aside for 1 min.

In the bowl fitted with the main blade, pour the salt, flour, water and yeast.

Put the machine on and switch off as soon as the dough forms a ball.

Put the dough in a floured bowl. Cover it with a cloth. Let it rise for 2 hours.

Put the dough out of the bowl and spread the dough on a floured surface.

Put the 4 corner in the center and flip it. Cover it with a cloth. Let it rise for 1 hour. 20 minutes before the end of the rising, fill a deep oven

proof dish with water. Preaheat the oven to 220°C / 425°F (gas mark 5).

Before baking, make deep cuts in the shape of a cross on top of the bread with a sharp knife.

Bake the bread for 30 minwith the dish filled with water in the bottom of the oven.

To check the cooking, flip the bread and tap the bottom, it should sound hollow.

Tip: do not put the yeast and salt in direct contact.

BASIC PREPARATIONS

Plaited brioche

Choux Pastry

Preparation: 20 min + 1h for rising Cooking: 20 min Equipment: large lidded bowl, brioche mould or loaf tin

Ingredients

(1 bread)

• 250 g ( 8 oz) plain flour

• 40 g (1 oz) sugar

• 7 g ( 1 oz) dry yeast

• 20 g butter

• 125 ml ( 4 fl oz) milk

• 1 pinch of salt

• 1 egg

Dissolve the yeast in the warm milk (around 35° C/95°F). Set aside.

In the main bowl fitted with the main blade, put the flour, salt, sugar and butter.

Switch the machine on and slowly add the milk and the yeast via the feed tube and switch off as soon as the dough forms a ball.

Put the dough in a floured bowl. Cover it with a cloth. Let it rise for 30 min.

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

Shape 3 long loaves and plait. Place it in a greased and floured loaf pan.

Leave to rise in the oven at 60° C / 140°F for 30 min. Remove from the oven. Preheat the oven to 180° C/355 ° F. Break an egg and brush the brioche with the egg so that it is

well browned. Bake the brioche for about 20 min. If the brioche browns too

much, cover with a sheet of aluminium foil on top. Allow to cool before serving.

Preparation: 15 min. Cooking: 20-25 min. Equipment: piping bag with 2 cm (3/4 inch)

Ingredients

(makes 30 cheese puffs)

• 200 ml water

• 75 g butter

• 150 g (5 oz) plain flour

• 1 tbsp caster sugar

• Pinch of salt

• 3 large or 4 small eggs

• 100 g comté cheese

Preheat your oven to 180° C / 355°F (gas mark 4). Pour the water into a pan, add the diced butter and sugar. Bring to the boil. Remove from the heat and tip in all the

flour. Mix quickly with the spatula. Return to the heat for approximately 1 min until the dough forms a ball and no longer sticks to the sides of the pan.

Draw aside and place the dough in the bowl with the dough hook. Process for 1 min, then add the eggs one by one via the feed tube. Process for a further 1 min. Add the comté cheese and blend for 5 seconds

Lightly oil a baking tray. Transfer the mixture to a forcing bag* with a plain nozzle (or

use a teaspoon) and pipe out small mounds on the tray, making sure that they are well-spaced. Bake for 15 min at 180° C / 355°F (gas mark 4).

Tip: fill the puff pastries with pastry cream, chocolate cream,

sweetened whipped cream, etc.

50 51

Preparation: 20 min. Cooking: 45 min. Equipment: ovenproof dish, large bowl

Ingredients

(serves 4)

• 3 small aubergines

• 1 garlic clove

• 3 tbsp olive oil

• Salt and pepper

• 425 ml water

Aubergine Caviar

Pre-heat the oven to 150°C/300°F (gas mark 2). Cut the aubergines in half lengthways and make a

cross-shaped incision in the flesh. Lay them in an ovenproof dish with 3 glasses of water and bake in the oven for 45 minutes.

After this time, remove the aubergines and scoop out the flesh with a spoon.

Chop the peeled garlic in the bowl, using the pulse button. Add the aubergine flesh and blend for one minute, adding the

olive oil via the feed tube. Check the seasoning and add salt and pepper.

Transfer to a bowl and place in a cold place. Serve well-chilled with toasted farmhouse bread.

Cake with ham and olives

Appetisers and Starters

Preparation: 20 min. Cooking: 45 min. Equipment: 26 cm cake tin (10 inch)

Ingredients

(serves 4)

• 3 eggs

• 150 g (6 oz) flour

• 7.5 g (1/2 oz) dried yeast

• 125 ml (4 fl oz) milk

• 100 ml ( 3 fl oz) olive oil

• 100 g ( 3 oz) grated cheese

• 200 g (7 oz) ham

• 75 g (3 oz) green olive

• Salt, pepper

Preheat the oven to 180°C / 355°F (gaz mark 4) In the main bowl, grate the cheese using the grating disc. Set

aside. In the mini bowl fitted with the metal blade, chop the olives using

the pulse function. Add the ham and chop again. Set aside. Add the flour and eggs and switch the machine on for 40

seconds. Add the warm milk and oil via the feed tube. You may wish

to scrape down the bowl using the spatula to ensure all is evenly mixed.

Add the yeast, olives, cheese, ham, salt and pepper. Pulse twice.

Pour the dough into a 26 cm cake tin. Cook for 45 min. To test whether the cake is cooked insert a

skewer or a sharp knife into the centre of the cake and gently remove. If it comes out clean your cake is ready for cooling.

APPETISERS AND STARTERS

Fennel Boats with

Curried Courgette Soup

Preparation: 10 min. Cooking: none Equipment: large plate

Ingredients

(serves 4)

• 2 bulbs fennel

• 200 g (7 oz) fresh goat’s cheese

• 1/2 lemon

• Fresh chives

• Fresh chervil, mint, coriander

• Oil for drizzling

• 50 g (2 oz) hazelnuts

• Salt and pepper

Fresh Goat’s Cheese

Finely chop the hazelnuts in the mini bowl and set aside. Slice the fennel in half, from top to bottom. Remove the

centres and place in the main bowl with a little lemon juice and blend. Add the goat’s cheese, the herbs, a little oil and pepper. Mix, using the pulse button a few times.

Check the seasoning. Place this filling in the fennel "boats" (the halved fennel bulbs

with centre removed) and scatter the ground hazelnuts and the coriander on top.

Serve chilled with toast.

Preparation: 10 min. Cooking: 20 min. Equipment: saucepan

Ingredients

(serves 4)

• 1 potato

• 2 courgettes

• 1 shallot

• 1 stick celery

• 2 tbsp olive oil

• 250 ml (9 fl oz) chicken stock

• 250 ml (9 fl oz) single cream

• 1 tsp curry powder

• Salt and pepper

Fit the main bowl with the main blade, chop the celery and peeled shallot finely, using the pulse button.

In a saucepan, gently heat the oil, add the chopped vegetables and fry them gently until they begin to change colour.

Peel the potato, grate it with the 2-mm grating disc, add it to the pan and cover with the stock. Season lightly with salt and pepper. Simmer over a low heat for about 20 minutes, until the potato is cooked.

Meanwhile, wash and cut the courgettes into pieces. Blend using the main bowl, main blade and Blendermix to a puree consistency. Add to the soup 5 minutes before the cooking time is up. When the soup is ready, stir in the cream and curry powder.

APPETISERS AND STARTERS

Preparation: 20 min. Cooking: 30 min. Equipment: frying pan, cake tin

Ingredients

(serves 4)

• 200 g (7 oz)

chicken livers

• 100 g (4 oz) smoked

streaky bacon

• 3 tbsp port

• 5 sprigs thyme

• 4 bay leaves

• 1/2 onion

• 2 eggs

• 50 g (2 oz) butter

• Gherkins

• Salt and pepper

Chicken Liver Terrine

Pre-heat the oven to 150°C/ 300°F (gas mark 2). Remove all the membranes from the chicken livers and

marinate them for 10 minutes in the port, along with 3 bay leaves and the crushed sprigs of thyme. After this time, remove the bay leaves.

Chop the onion in the mini bowl. Fry the bacon and onion in one tablespoon of hot oil for 2

minutes. Drain. In the main bowl, fitted with the main blade, chop the bacon,

onion and liver, adding the eggs, butter, a pinch of salt and 2 pinches of pepper via the feed tube. This should take about one minute.

Tip the mixture into an oiled tin and decorate the top with a bay leaf.

Bake in the oven for 30 minutes and leave to cool before putting in the refrigerator. Serve with gherkins, toasted farmhouse bread and a hot tomato sauce (see p. 18).

This terrine can be kept in the refrigerator for 5 days, but must be consumed rapidly once it has been cut into.

Preparation: 15 min. Equipment: small terrines

Ingredients

(serves 4)

• 300 g (10 oz) fresh raw salmon

• 100 g (4 oz) smoked salmon

• 125 g unsweetened yoghurt

• 1 tbsp French mustard

• 3 sprigs dill

• Salt and pepper

Fresh & Smoked Salmon Pâté

Skin the fresh salmon. Cut both types of salmon into large pieces. Place all the fish in the main bowl with the main blade and

chop using the pulse button. Add the yoghurt, mustard and a tiny pinch of salt and pepper. combine using the pulse button. Check the seasoning.

Place the mixture in small terrines. Decorate with sprigs of dill. Serve with hot toasted farmhouse bread.

APPETISERS AND STARTERS

Cod Fishcakes with a Tomato & Olive Coulis

Preparation: 20 min. Cooking: 20 min. Equipment: frying pan, serving dish

Ingredients

(serves 4)

• 450 g (1 lb) fillet of cod

• 50 g white wine court bouillon

• 40 g (2 oz) stoned black olives

• 2 eggs

• 3 tbsp plain flour

• 1 onion

• 1 lemon

• Salt and pepper

• 2 tbsp oil

Dissolve the contents of the court bouillon sachet as per instructions on pack. Bring to the boil, add the fish and simmer for 10 minutes. Drain.

Squeeze the lemon. Chop the onion and olives using the main blade. Skin the fish and place it in the main bowl. Chop finely. Add the eggs, lemon juice and one tablespoon of flour. Blend thoroughly. To shape the fishcakes, take the equivalent of 2 tablespoons

of the mixture and roll in the remaining flour and flatten to obtain an even, rounded shape.

Heat the oil in a frying pan and fry the fishcakes for 10 minutes, turning them over halfway through.

Serve on a warmed dish with hot tomato sauce (see p. 18).

Main Courses

MAIN COURSES

Preparation: 45 min. Cooking: 40 min. Equipment: sauté pan, large bowl

Ingredients

(serves 4)

• Shortcrust pastry

• 3 leeks

• Shorctcrust pastry

• 60 g (3 oz) butter

• 4 eggs

• 1 tbsp plain flour

• 1 bunch fresh herbs (parsley, thyme, rosemary, sage)

• 1 pinch of ground nutmeg

Leek tart

For the shortcrust pastry, see page 47.

Wash the leeks and cut off the green part and the roots. Stand them upright in the feed tube (taking care not to overfill

feedtube) and slice them using the slicer disc. Melt 40g (2 oz) of butter in the sauté pan and tip the leeks in. Stir and leave to cook gently over a low heat without browning them.

In the main bowl, chop the herbs using the pulse button a couple of times. Add the eggs, nutmeg, salt, pepper and flour. Mix.

Spread this mousse over the leeks in the pan and cook gently over a moderate heat.

Cut the cake into quarters and turn these over to cook on the other side for a few minutes, adding a little butter.

Serve immediately.

MAIN COURSES

Steak tartare

Stuffed Tomatoes

Preparation: 20 min. Cooking: none

Ingredients

(serves 3)

• 450 g (1 lb) rump steak, sirloin steak

• 1 shallot

• 2 onions

• 3 tbsp capers

• 1 small bunch chives

• ½ bunch flat-leaved parsley

• Salt and pepper.

Wash and drain the parsley. Put it in the bowl fitted with the main blade. Give 5 pulses.

Peel the shallots and onions. Cut into four.

Add them to the bowl. Give 5 pulses. Cut the meat into pieces. Add chives and capers. Give

some pulses. The meat should be chopped and not pureed. Serve

immediately. Delicious with home fries. You can serve it with sauces, Worcestershire, ketchup and

Tabasco®.

Preparation: 30 min. Cooking: 30 min. Equipment: kitchen paper, earthenware dish

Ingredients

(serves 3)

• 6 large beef tomatoes

• 250 g (8 oz) lean rump steak

• 50 g (2 oz) white breadcrumbs

• 1 small onion

• Few sprigs of parsley

• 1 tsp paprika

• 4 tbsp milk

• 1 clove garlic

• 1 tsp paprika

• olive oil

• Salt and pepper

Preheat oven to 180°C / 355°F (gas mark 4). Wash the tomatoes. Cut the hat to third parties. Dig them using

a small spoon. Salt inside and turn on the absorbent paper to remove the excess of water.

For meat stuffing

Put the bread soaked in the warm milk.Peel the garlic and

onions. Wash and drain the parsley. Peel the garlic. Cut into quarters. Put them in the bowl with the main blade. Give 3-4 pulses.

Cut the meat into pieces. Add it to the bowl.Turn 20 seconds. Add the squeezed bread,some flesh of tomatoes, paprika, salt and pepper. Pulse 4-5 times to obtain a homogeneous minced. Check the seasoning.

For the assembly of tomatoes

Stuff the tomatoes with the preparation. Comb them for theirhat.

Put them in a dish. Sprinkle with olive oil.

Cook for 30 min. Delicious served with rice or wheat.

Stuffed Aubergines

Shepherds Pie

Preparation: 20 min. Cooking: 50 min. Equipment: frying pan, earthenware dish

Ingredients

(serves 4)

• 2 medium aubergines

• 260 g (10 oz) shoulder of lamb

• 2 peeled and halved shallots

• 1 small garlic clove

• 1 tsp Worcestershire sauce

• 1 bunch parsley

• 1 lemon

• Salt and pepper

• 1 tbsp olive oil

Pre-heat the oven to 190°C/ 375°F (gas mark 5). Halve the aubergines lengthways and sprinkle with lemon

juice to stop them browning. Lay them in a dish and bake for 20 minutes in the oven (or

cover with microwaveable cling film and microwave for 10 minutes). Then, scoop out some of the flesh with a spoon.

Cut the lamb into pieces and put these in the main bowl, fitted with the main blade, along with the aubergine flesh, shallots, garlic and parsley.

Use the pulse button to chop everything, then add the Worcestershire sauce via the feed tube, along with the salt and pepper. After using the pulse button a few more times, transfer the mixture to a frying pan in which the oil has been heated and fry for a few minutes.

Fill each aubergine shell with this stuffing, check the seasoning and bake in the oven for 30 minutes.

Tip: these aubergines can be served with a tomato coulis.

Preparation: 40 min. Cooking: 50 min. Equipment: saucepan (or pressure cooker), frying pan, gratin dish

Ingredients

(serves 4)

• 1 large onion

• 500 g (1 lb) lean cooked lamb

• 1 tbsp flour

• 2 tbsp tomato purée

• Salt and pepper

• 1 carrot

• 2 tbsp oil

• 300 ml (1/2 pint) stock

• 2 tbsp chutney Topping:

• 750 g (112 lb) cooked potatoes

• 50 g (2 oz) butter

• 2 tbsp milk

Peel the onion and carrot and chop into pieces. Cut the meat into pieces.

Fit the main blade, and process the carrot until coarsely chopped, add the onion and process until coarsely chopped. Set aside the chopped carrot and onion. Put the meat into the main bowl and process for 20-30 seconds or until it is at the required consistency.

Heat the oil in a frying pan, add the onion and carrot and cook, over a low heat, until the onion is transparent.

Raise the heat, add the meat and cook until it has slightly browned. Sprinkle over the flour, mix well and stir in the stock, tomato purée, chutney and seasonings. Lower the heat, cover and simmer for 30 minutes.

Transfer the meat to a pie dish, cover with the potato which has been mashed with the milk, butter and seasonings.

Decorate with a pattern made with the back of a fork and bake in a moderately hot oven 190°C / 375°F (gas mark 5) for 30 minutes or until the potato is crisp and golden brown.

MAIN COURSES

Preparation: 5 min. Cooking: 20 min. Equipment: sandwich tin

Ingredients

(serves 4)

• 1 pot (5 fl oz) yoghurt

• 1 pot caster sugar

• 3 pots plain flour

• 30 g (11/2 oz) softened butter

• 2 eggs

• 1 tsp baking powder

• 1 tsp orange juice

• 1 pinch of salt

Yoghurt Cake

Pre-heat the oven to 180°C/ 355°F (gas mark 4). In the main bowl, fitted with the main blade and the

Blendermix attachment, place the butter, eggs, yoghurt and sugar (use the empty yoghurt pot to measure out the dry ingredients). Blend for one minute.

Add the flour, baking powder, orange juice and salt. Blend for a further minute. Butter a sandwich tin. Tip in the cake mix, smooth the

surface with the spatula and bake in the oven for 20 minutes.

Leave to cool before serving.

For the icing

In the bowl fitted with the metal blade, add the sugar and

egg white.

Turn 40 seconds. Spread frosting on cooled cake.

Victoria Sandwich Cake

Desserts

Preparation: 10 min. Cooking: 30 min. Equipment: cake tin

Ingredients

(serves 4)

• 125 g (4 oz) butter or margarine softened

• 1 tsp baking powder

• 4 tbsp strawberry jam

• 125 g (4 oz) caster sugar

• 125 g (4 oz) self-raising flour

• 2 large eggs

• Icing sugar to dust

This cake is made quickly and easily with the all-in-one method. Fit the main blade and place the butter, sugar, flour and

baking powder in the main bowl. Break in the eggs and process for 10-15 seconds, or until the cake is mixed. You may find it helps if you stop once to scrape down the sides of the main bowl.

Turn into two bottom lined and greased 7-inch (18cm) sandwich tins. Spread evenly and bake in a moderate oven 175°C / 350°F (gas mark 4) for 20-25 minutes or until risen, golden brown and firm to the touch. Cool on a wire rack.

Sandwich the cold cakes together with the jam and sift a little icing sugar over the top. For a special occasion fill the cake with whipped cream and strawberries.

DESSERTS

Walnut Cake

Spice Cake

Preparation: 15 min. Cooking: 40 min. Equipment: 10 x 25 cm (4 x 10-inch) cake tin

Ingredients

(for 1 cake)

• 175 g (6 oz) shelled walnuts

• 2 x 60 g (2 x 21/2 oz) sugar

• 100 g (31/2 oz) softened butter

• 1 tbsp rum

• 3 eggs

• 40 g plain flour

• 1 pinch of salt

Preparation: 10 min. Cooking: 20 min. Equipment: (saucepan), tart ring or quiche tin, greaseproof or silicone paper

Ingredients

(serves 4-5)

• 1 pkt ready made puff pastry

• 800 g (13/4 lb) fresh figs

• 100 g (31/2 oz) sugar

• 125 ml of water

Pre-heat the oven to 150°C/ 300°F (gas mark 2). Chop the nuts in the main bowl, fitted with the main blade

and the Blendermix attachment Add 60g (2 1/2 oz) of sugar and the butter cut into small

pieces, and blend for 2 minutes. While the machine is still running, add the eggs one by one

through the feed tube, followed by the rum, salt, the remaining sugar and the flour. Add the walnuts to the bowl and stir in using the pulse button.

Tip the mixture into a well-buttered tin and bake in the oven for 40 minutes.

Fresh Fig Tart

Pre-heat the oven to 200°C/ 390°F (gas mark 6). Butter the tin and line it with the puff pastry. Prick the base

with a fork. Cover it with a circle of greaseproof paper and weigh this down with baking beans to keep the pastry flat. Bake in the oven for 15 minutes.

Meanwhile, simmer 4 of the figs in a saucepan with the sugar and water over a low heat until the liquid becomes very syrupy. Pour into the main bowl and blend for one minute.

Cut the remaining figs into 4 to 6 pieces, depending on their size, and arrange them in the baked tart shell. Cover with the fig "jam" and return to the oven for 5 minutes.

Preparation: 15 min. Cooking: 55 min. Equipment: rectangular cake tin 20 cm (8-inch) long, wire cooling tray

Ingredients

(serves 4)

• 150 g (5 oz) plain flour

• 2 tsp baking powder

• ¼ tsp ground nutmeg

• ¼ tsp mixed spice

• ½ tsp ground cinnamon

• 7 stoned prunes

• 40 g (1½ oz) shelled walnuts

• 2 medium carrots, peeled and cut into large pieces

• 2 eggs

• 200 g (7 oz) sugar

• 150 ml (5 fl oz) oil

• 20 g (3/4 oz) raisins

• Icing sugar

• 1 pinch of salt

Butter a cake tin and dust with flour. Pre-heat the oven to 160°C/ 320°F (gas mark 2-3). Grate the carrots using the 2-mm grater disc, placing the

pieces horizontally in the feed tube to ensure you get a long grate. Set aside.

Replace the disc with the main blade and put the flour, baking powder, salt and spices in the main bowl. Use the pulse button once, then add the prunes. Add the eggs, sugar and shredded carrots and blend for one minute. Add the walnuts and use the pulse button twice.

Gradually add the oil via the feed tube. Blend for a further minute, then add the raisins and give 3 short bursts of the pulse button.

Tip into the cake tin and bake in the oven for 55 minutes. Leave the cake to cool for 5 minutes, then ease it out of the

tin and onto the cooling rack. When it is completely cool, dust with icing sugar.

DESSERTSDESSERTS

Preparation: 20 min Cooking: 2h30 Material: piping bag*

Ingredient

(serves 4-6)

• 100 g sugar

• 100 g icing sugar

• 100 g strawberry

• 100 g raspberry

• 4 egg white

• Mint leaves

Pavlova

For the French meringue

Break the eggs. Separate the whites from the yolks. In the bowl fitted with the whisk, beat egg until stifffor 5

minutes, taking care to remove the pusher. Add the sugar and icing sugar slowly via the feed tube. Let it

run for 1 minute. themixture should be firm. On a baking sheet lined with parchment paper, make small

circles (about 8 cm) with a piping bag * (or a spoon).

Slide the oven at 60°C / 140°F (gas mark 1) for 2:30 h. Cool.

For the whipped cream see page 45

Just before serving, drizzle meringues with whipped cream. Add fruits and mint leaves.

Cocktails / Milkshakes

Preparation: 5 min.

Ingredients

• 100 g (5 oz) fresh strawberries

• 150 ml (10 fl oz) fresh milk

• 1 tbsp sugar

• 1 scoop vanilla ice cream

• 1 dash lemon juice

Strawberry milkshake

Wash and drain the strawberries. Hull* them. Put the strawberries in the bowl with the main blade and the

Blendermix attachment. Pulse 3/4 times.

Add the sugar and ice cream and blend. Gradually pour the milk in through the feed tube, before

adding the dash of lemon juice.

Blend for 2 min to obtain a frothy drink. Serve chilled in glasses.

Tips: out of season, you can replace the fresh strawberries

and vanilla ice cream with 4 scoops of strawberry ice cream. You can make an infinite variety of milkshakes by using

different flavours of ice cream and, if necessary, combining them with seasonal fruit.

Coffee milkshake

Preparation: 10 min.

Ingredients

• 150 ml ( 5 fl oz) milk

• 2 tsp instant coffee

• 2 tsp sugar

• 2 tsp cocoa powder

• 3 ice cubes

COCKTAILS / MILKSHAKES

In the bowl fitted with the metal blade and Blendermix attachment ,pour milk, coffee, sugar, cocoa and ice. Let it run for 2 minutes.

Serve in glasses. Sprinkle with cocoa powder. Enjoy immediately.

Preparation: 5 min.

Ingredients

• 1 mango

• 1 smooth yoghurt

• 1 tsp honey

• 1 tbsp lemon juice

• 150 ml ( 5 fl oz) water

Mango lassi (yoghurt drink)

Peel the mango. Put it in the bowl fitted with the main blade and the

Blendermix attachment the yoghurt, honey and lemon juice.

Blend for 30 sec., gradually adding the water via the feed tube.

Tip: For extra zing, try chopping a few mint leaves in the

minibowl and adding them to your cocktail.

Preparation: 5 min.

Ingredients

• 1/2 melon

• 100 g (3 oz) strawberries

• 100 g (3 oz) raspberries

Melon, raspberry and strawberry cocktail

Wash the raspberries and strawberries. Deseed the melon and scoop out the flesh. Put all the fruit in the bowl with the main blade and the

Blendermix attachment and blend for 20 sec.

Tip: For extra zing, try chopping a few mint leaves in the

minibowl and adding them to your cocktail.

Preparation: 10 min.

Ingredients

• 2 kiwi fruit

• 3 scoops blackcurrant ice cream

• 200 ml (7 oz) Indian

tonic water.

Ice-cool blackcurrant and kiwi cocktail

Peel the kiwi fruit. pieces into pieces and put in the bowl

fitted with the main blade and the Blendermix attachment. Pulse 4/5 times.

Add the blackcurrant sorbet. Blend for 1 min. Pour the Indian tonic water in through the feed tube and

blend. Serve chilled in glasses.

Preparation: 10 min.

Ingredients

• 2 ripe William’s pears

• 1tbsp honey

• 2 pinches cinnamon

• 250 ml (8 fl oz) water

• 2 tbsp lemon juice

Pear and honey nectar

Peel and core the pear. Cut into pieces and sprinkle with lemon juice. Put the pear, cinnamon and honey in the bowl with the main

blade and the Blendermix attachment. Pulse 3 times then, while the machine is running, gradually add the water via the feed tube. Serve chilled with ice cubes.

COCKTAILS / MILKSHAKESCOCKTAILS / MILKSHAKES

B ––––––––––––––––––––––––––––––– Bain marie

To melt chocolate or heat a sauce gently, the ingredients can be placed in a bowl over a pan containing very hot (but never boiling) water.

Bake blind

Bake an empty quiche or piecrust, i.e. without its filling.

F –––––––––––––––––––––––––––––––– Forcing bag

A triangular bag made from cloth or paper that can be filled with cream, mayonnaise, etc. The latter is then forced (piped) out through a nozzle to decorate sweet or savory food.

Fresh yeast

Can be bought in bakeries or health food shops. If you use fresh yeast keep it cool. Dry yeast bakery is easily available in supermarkets. It can be kept longer (approax. 6 months). If you use dry yeast divide the quantity of fresh yeast by 2.

H ––––––––––––––––––––––––––––––– Hull

Remove the stalk and central part of strawberries.

P ––––––––––––––––––––––––––––––– Poach

Gently cook food in a liquid (water, court-bouillon or sauce), never allowing it to come to the boil.

Prove

After the dough has been shaped or put into tins, leave in a warm place to rise again.

R ––––––––––––––––––––––––––––––– Reduce

Simmer over a low heat so that some of the liquid evaporates.

S ––––––––––––––––––––––––––––––– Sandwich tin

Round tin with a high edge. It used for cooking clafoutis, chocolate cakes...

Scrape out

Remove the ingredients in the bowl using the spatula.

Dauphinois:

Provençal:

Italian:

Mexican:

English:

Parisian:

American:

Normandy:

Parmesan Soufflé Stuffed Chicken Breasts Potato & Turnip Gratin Chocolate Pecan Pie

Tomato Flan Stuffed Courgettes Confit of Figs in a Citrus Sauce

Artichoke & Parmesan Carpaccio Pizza with vegetables Tiramisu

Guacamole Chilli con carne Mango Mousse

Minted Pea Soup Chicken with Spinach Stuffing Apple Crumble

Salmon Tartare Pan-Fried Shredded Carrots & Courgettes Iced Raspberry Mousse

Waldorf Salad Maryland Crab Cakes Carrot Cake

Mushroom Soup Trout Fillets with Sorrel, Shallots & Cider Apple Tart

Vegetarian: Lentil Soup

Cheese & Potato Pie Plum Clafoutis

Southwestern:

French Rösti Monkfish in a Red Wine Sauce Spiced Pears

Glossary

Menu Index

BASIC PREPARATIONS

Mayonnaise...........................................................43

Aïoli .....................................................................43

Tapenade ..............................................................44

Herb Mayonnaise ..................................................44

Tapenade ..............................................................44

Whipped cream.....................................................45

Egg Whites............................................................45

Waffle batter .........................................................46

Pancake Batter.......................................................46

Raspberry Coulis....................................................47

Shortcrust Pastry ....................................................47

French Flan Pastry..................................................48

Bread....................................................................49

Plaited brioche.......................................................23

Pain brioché tressé .................................................50

Pastry choux..........................................................51

Cake ....................................................................53

Icing......................................................................67

French meringue ....................................................70

APPETISERS AND STARTERS

Parmesan Soufflé ...................................................18

Tomato Flan...........................................................21

Artichoke & Parmesan Carpaccio............................23

Guacamole............................................................27

Minted Pea Soup ...................................................29

Salmon Tartare .....................................................31

Waldorf Salad.......................................................33

Mushroom Soup.....................................................35

Lentil Soup.............................................................38

French Rösti ...........................................................40

Aubergine Caviar ..................................................53

Cake with olives and ham ......................................53

Barquettes de fenouil au chèvre frais .......................54

Curried courgette soup ...........................................55

Chicken liver terrine ...............................................57

MAIN COURSES

Stuffed Chicken Breasts ..........................................19

Potato & Turnip Gratin............................................19

Stuffed Courgettes ..................................................21

Pizza with vegetables .............................................23

Chilli con Carne ....................................................27

Chicken with Spinach Stuffing.................................29

Pan-Fried Shredded Carrots & Courgettes................31

Maryland Crab Cakes............................................33

Trout Fillets with Sorrel, Shallots & Cider..................35

Cheese & Potato Pie.............................................. 38

Monkfish in a Red Wine Sauce ...............................40

Cod Fishcakes with a Tomato & Olive Coulis............59

Leek tart ................................................................61

Steak Tartare .........................................................62

Stuffed Tomatoes ...................................................63

Stuffed Aubergines.................................................64

Sheperds Pie..........................................................65

DESSERTS

Chocolate Pecan Pie...............................................20

Confit of Figs in a Citrus Sauce ...............................22

Tiramisu ................................................................25

Mango Mousse ......................................................28

Apple Crumble ......................................................30

Iced Raspberry Mousse...........................................32

Carrot Cake...........................................................34

Apple Tart .............................................................36

Plum Clafoutis........................................................39

Spiced Pears..........................................................41

Yoghurt Cake.........................................................67

Victoria Sandwich Cake .........................................67

Walnut Cake .........................................................68

Fresh Fig Tart.........................................................68

Spice Cake ...........................................................69

Pavlova .................................................................70

COCKTAILS / MILKSHAKES

Strawberry Milkshake.............................................72

Coffee milk shake...................................................72

Mango lassi (yoghurt drink)....................................74

Ice-cool blackcurrant and kiwi cocktail ....................74

Melon, raspberry and strawberry cocktail................75

Pear and honey nectar ...........................................75

Recipe Index

We reserve the right to alter at any time without notice the technical specifications of this appliance.

None of the information contained in this document is of a contractual nature. Modifications may be made at any time.

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

réf. : 460 002 - 03/13

Photography : Prise De Vue Production, Studio Crampont, Studio Péchart, Fotolia

Printed in France by Bezin Haller - Mars 2013

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