Magimix MINI PLUS User Manual

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.

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