Cuisine Systeme 42... manual
Magimix Cuisine Systeme 4200 XLmanual

User manual for the Magimix Cuisine Systeme 4200 XL in English. This PDF manual has 130 pages.

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Ma Cuisine RECIPES 1 0 0 % HOMEM A D E easy recipes 100
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INSTRUCTIONS FOR USE Safety instructions .....................................2 Description ................................................6 Control Panel.............................................7 Maximum processing capacities ..................7 Bowls ........................................................8 Accessories..............................................10 Useful hints and tips .................................20 Golden rules............................................24 RECIPES How to read the recipes............................26 Sauces & Appetisers.................................27 Bread & Baking........................................37 Soups......................................................57 Starters....................................................65 Vegetables...............................................75 Fish.........................................................81 Meat .......................................................89 Desserts...................................................97 Cocktails................................................119 Glossary................................................124 Recipe index..........................................125 CONTENTS 1 www.magimix.com
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SAFETY INSTRUCTIONS When using any electrical appliance, basic safety precautions should always be followed, including: 01.  Read all the instructions carefully. 02.  To void the risk of an electric shock, do not immerse the appliance in water or any other liquid.. 03.  If the cord is damaged or frayed or your appliance is not working, it must be replaced by the manufacturer, their after-sales service or by someone who is suitably qualified to avoid a potential hazard. 04.  Using parts that are not recommended or not sold by the manufacturer could lead to fire, electric shock or injury. 05.  Do not use the blender outdoors. 06.  Do not let the cord hang over the edge of a table or counter and make sure it does not touch hot surfaces. 07.  Be very careful when pouring hot liquids into the bowl as they could be ejected from the food processor or blender if the contents suddenly come to the boil. 08.  To prevent serious injury and avoid damaging the appliance, never put your hands or a utensil in the feed tube when the disks or blade are in use. You can use a spatula but only when the appliance is no longer operating. 09.  Special precautions must be taken when handling sharpened blades, while emptying the bowl and during cleaning. 10.  In order to prevent injury, never place the blades or disks on the shaft unless the bowl has been locked into position first. 11.  Always check that the lid is firmly secured before switching on the appliance. 12. Never interfere with the lid locking mechanism. 13.  This appliance is for domestic use only. 14.  The blades are very sharp. - Never insert food with the hands - Always use the pusher. 15.  Moving parts - never put your fingers in the feed tube or other openings. 16.  Do not place the on or near hot gas, electric burners or in a heated oven. 17.  Check that the appliance is switched off, then unplug from the wall socket when not in use, before changing accessories or approaching moving parts. To unplug, hold the plug with one hand and pull it out of the socket. Do not pull on the power cord to remove the plug from the socket. 18.  Do not use the appliance for anything other than its intended use. 19.  Never add ingredients to the bowl when the appliance is in use. 20.  Use of the appliance in the following cases will void the warranty: in staff kitchen areas in stores, offices and other working environments, in farms, by guests in hotels, motels, bed & breakfasts, guest houses and other residential environments. 21.  This appliance is not designed to be used by children or by persons with reduced physical, sensory or mental capabilities, or by persons who have no experience or knowledge of the appliance, unless they are properly supervised or have been 2
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SAFETY INSTRUCTIONS instructed beforehand on using the appliance by a person responsible for their safety. Strict supervision is necessary when the appliance is used by or near children. Children must be carefully supervised to ensure they do not play with the appliance 22.  For the citrus press only: the press can be used by children under 8 provided they have been given supervision or instruction concerning use of the press in a safe way and understand the hazards involved. Cleaning and user maintenance shall not be carried out by children unless they are older than 8 and supervised by an adult. Keep the appliance and its cord out of reach of small children. 23.  This appliance must not be used by children. Keep the appliance and its cord out of reach of children. Children must not play with the appliance. 24.  All surfaces in contact with food must be cleaned with soapy water or washing-up liquid (see further details under CLEANING). 25.  Chrome-plated models of the appliance must also be connected to an earthed electrical supply using the original cord. 26.  Never use the appliance if the perforated basket of the centrifuge extractor or the protective lid is damaged or has visible cracks. 27.  Always check that the centrifuge extractor is locked in place before turning on the motor. Wait until the centrifuge extractor has stopped completely before opening the lid. 28.  Always press the STOP button after you have finished using the centrifuge extractor. Wait until the motor has stopped completely before removing the extractor.. 29.  Never insert your fingers or a utensil into the feed head of the centrifuge extractor during use. If food gets stuck in the feed tube, use the pusher or another piece of fruit or vegetable to push it down. If this method does not work, press STOP, then remove the centrifuge extractor in order to remove the food stuck in the extractor. 30.  To prevent injury due to deterioration of the lid or bowl, do not fill the bowl above the maximum filling line (or nominal capacity) indicated. KEEP THESE IMPORTANT SAFEGUARDS IN A SAFE PLACE FOR DOMESTIC USE ONLY This symbol indicates that this product should not be treated as regular household waste. It should be taken to a collection point for the recycling of electrical and electronic equipment. For more details about collection points, please contact your local council or your household waste disposal service. ENVIRONMENTAL PROTECTION 3
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4 Drawing on its wealth of experience, Magimix has been designing and building sturdy, efficient and easy-to-use kitchen appliances in the heart of Burgundy for more than 40 years. Magimix, the inventor of the food processor, now proudly presents the very latest generation. We are delighted that you have chosen our Magimix food processor to assist you in your everyday tasks within your kitchen. We very much hope that your Magimix will both inspire and encourage you to make great food. As your own personal sous-chef, you will soon wonder how you ever managed without your Magimix food processor, as it tirelessly slices, dices, grates, chops, whisks, blends and kneads. Soon you will be making light and fluffy pancakes, perfecting curried lamb filo parcels and baking delicious homemade bread. Featuring everything from cream of courgette soup and Provençal vegetable tian to shepherd’s pie and chocolate mousse. Our recipe book contains more than 100 simple but delicious ideas that will have you using your food processor every day.
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DESCRIPTION *Depending on the model (1) For greater stability, thread the power cord through the notches on the underside of the motor unit. XL pusher* Double pusher* Mini bowl Midi bowl Main bowl Motor unit Storage box (1) Motor shaft Spatula Disc support Slicing disc/Grating disc Mini blade Main blade Blendermix M i bl d g bl d DESCRIPTION Whisk XL lid* Dough blade* 6
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CONTROL PANEL C 3200 CS 4200 CS 5200 Brioche 0.5 kg 0.8 kg 1 kg Bread dough 0.6 kg 1 kg 1.2 kg Shortcrust pastry 1 kg 1.2 kg 1.5 kg Soup 1 lgl 1.3 lgl 1.8 lgl Minced meat 0.75 kg 1 kg 1.4 kg Carrots 0.8 kg 1 kg 1.4 kg Egg whites (beaten) 2 - 5 3 - 6 3 - 8 STOP : press this button to switch your food processor off. AUTO : press this button to process in a continuous mode and obtain a more even texture. Ideal for fine chopping, mixing or blending, as well as for kneading, beating egg whites, slicing or grating. PULSE : press this button for intermittent processing. Your food processor automatically switches itself off as soon as you release this button, giving you complete control over the task from start to finish. Ideal for coarse chopping or mixing. To achieve a smoother consistency when preparing soups and purées, start off using the pulse button, then switch to continuous mode (AUTO). 1 pulse = keep the PULSE button pressed down for 1-2 seconds and release. Never unlock the lid without pressing the STOP button first. Your food processor is fitted with a thermal failsafe that automatically switches the motor off if it is overloaded or has been running for too long. If this happens, press the STOP button and wait until your appliance has cooled down completely before switching it on again. Total weight amounts calculated for the main bowl. MAXIMUM PROCESSING CAPACITIES PULSE STOP AUTO 7
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FITTING THE FOOD PROCESSING BOWLS Place the lid on top of the main bowl and turn in an anticlockwise direction until it locks into place. 6 7 Place the main bowl on the motor unit and turn in an anticlockwise direction to lock into place. 1 2 Slide the mini bowl onto the motor shaft. Fit the mini blade onto the motor shaft inside the mini bowl. Slide the midi bowl onto the motor shaft, inside the main bowl. Wash all the parts thoroughly (except the motor unit) before using for the first time. 4 5 3 • Triple protection: your appliance will only work if both the bowl and lid are correctly locked into place, and if the bottom of the pusher is level with the MAX level indicator (p.15). • Do not leave the lid in the locked position when the machine is not in use. W A R N I N G 8
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REMOVING THE FOOD PROCESSING BOWLS Release the main bowl by turning it clockwise. You can now lift it off to remove it. 6 7 Unlock the lid by turning clockwise and lifting it off. Lift the mini bowl out. Lift the midi bowl out, holding it by the rim. Remove the blade from the mini bowl. 4 5 3 • Always handle the discs and metal blades with caution, as they are extremely sharp. • Never unlock the lid unless you have pressed the STOP button first. If the bowl will not move, check that the lid has been unlocked. W A R N I N G 1 2 9
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WHISK: used in the main bowl to whip cream or beat egg whites for meringues, mousses, soufflés, etc. DISCS: used in the midi bowl for grating or slicing fruit, vegetables or cheese in two different thicknesses (2mm and 4mm)* *Depending on the model STANDARD ACCESSORIES MINI BOWL: equipped with the mini blade for blending, chopping, mixing and emulsifying small amounts. Only use the mini blade in the mini bowl. MAIN BLADE: used in the main bowl for mincing,blending,emulsifying,chopping. Blendermix: designed to ensure a smoother, creamier finish when blending soups and other liquids. DOUGH BLADE: used in the main bowl for mixing and kneading leavened or unleavened dough. MIDI BOWL*: a practical, easy-clean bowl specially designed for use with the discs. IN BLADE d i th i 10
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MAIN BLADE AND BLENDERMIX Fit the Main blade on the motor shaft. Put the ingredients in the bowl. Slot the BlenderMix in the bowl. Turn the lid until it locks into position. The Main blade is extremely sharp. Always hold it by the central hub. When emptying the bowl, either remove the Main blade first or hold it in place by placing a finger on the central hub. BLENDS soups, milkshakes, cake mixtures, pancake batter, etc. Process in continuous mode for 1 minute. CHOPS meat, fish and fresh herbs in either PULSE or continuous mode (AUTO). EMULSIFIES sauces, crushes ice, and chops chocolate and sugar to a powder in continuous mode (AUTO). 1 2 Place the ingredients in the bowl, put the lid on and turn it anticlockwise until it locks into position. Place the Main blade on the motor shaft. Make sure it is at the bottom of the bowl. MAIN BLADE Blendermix 1 The Blendermix attachment should only be used with the Main blade. 2 3 11
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DOUGH BLADE Place all the ingredients in the bowl. Put the lid on and turn anticlockwise until it locks into position. The dough blade can also be used to stir chocolate chips, dried fruit, etc., into the dough without chopping them. Simply pulse 2 or 3 times. Press AUTO. Switch off as soon as the dough forms a ball or the mixture is sufficiently kneaded. MIXES and KNEADS unleavened dough for shortcrust pastry, rich shortcrust pastry, etc. MIXES and KNEADS leavened dough for bread, brioche, etc. 5 4 Fit the dough blade on the motor shaft. Make sure it is at the bottom of the bowl. 1 Never exceed the quantities recommended on p.6. Check out our useful hints and tips on p.21. Use the spatula to scrape any remaining flour off the sides of the bowl. 2 3 Depending on the quantity, it usually takes approx. 30 seconds to knead a batch of dough. Place all ingredients in the bowl and lock the lid in place before you switch your appliance on. 12
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WHISK WHIPS cream Before you begin, chill the bowl and ingredients in the fridge for an hour. Pour the whipping or double cream into the bowl. Whisk continuously, keeping a close eye on the cream so that it does not turn into butter. Put the lid on and turn anticlockwise until it locks into place. WHISKS egg whites Put the egg whites in the bowl. Whisk continuously for 5-8 minutes, depending on the number of egg whites. Your bowl must be clean and dry. To allow enough air in, remove the double pusher from the lid. 2 3 4 Slot the egg whisk onto the motor shaft. Ensuring it is at the bottom of the bowl. Add the ingredients. When whisking egg whites or whipping cream, remove the double pusher from the feed tube to allow more air in. Make sure you fit the four sections together correctly. Check that the metal shaft has been correctly inserted. It should protrude slightly from the top. 1 Check out our useful hints and tips on p.23. Built to an exclusive, patented Magimix design, the whisk beats the egg whites very gradually, making them stiffer and giving them more volume. 13
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GRATING / SLICING DISCS We recommend you use the discs in the midi bowl, but they can also be used in main bowl. Slot the disc onto the disc support. Turn it anticlockwise until it drops into place (a two-stage process). 5 •  Always handle the discs with caution, as the blades are extremely sharp. •  Never insert a foreign object - or your fingers - into the feed tube. Always use the pusher designed for that purpose. •  Never exceed the recommended quantities (p. 6). W A R N I N G W A R N I N G To prevent the disk blade or motor from being damaged, do not add very hard or very frozen ingredients, that is, which cannot be pierced with the tip of a sharp knife. If a hard piece of food, such as carrot, gets stuck in the disk blade, stop the appliance, remove the disk and carefully remove the piece of food from the blade. Position your chosen disc so that the relevant function and thickness code is uppermost. 4 R / G 4 Slicing/grating discs: each disc is engraved with a code, e.g. R/G4: 4mm grater / E/S2: 2mm slicer 3 R / G4 E/S 2 For nonreversible discs*, make sure you put them the right way up. The central plastic part should be pointing downwards. *Depending on the model Lower the midi bowl into the main bowl. Slide the disc support onto the motor shaft. 1 2 14
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GRATING / SLICING DISCS The 3-in-1 feed tube comprises: 1) a large feed tube for round or bulky fruit and vegetables. 2) a small feed tube for small or long fruit and vegetables. 3) a narrow feed tube, ideal for long, thin vegetables i.e. carrots. Large feed tube: fruit or vegetables for slicing can be left whole. Small feed tube: to slice long fruit or vegetables (e.g. leeks, carrots), stand them upright and close together in the feed tube. Small feed tube: when grating fruit or vegetables, stack them horizontally for longer shreds. You may need to cut large fruit or vegetables (e.g. apples, tomatoes) in half. B) NON-XL MODELS The lid is equipped with a safety system which means that your appliance will only work if the bottom of the large pusher is level with the MAX level indicator. MAX A) XL MODELS Check out our useful hints and tips on p.22. After grating or slicing, you will be left with tiny stubs of fruit or vegetables on your discs. This is entirely normal and ensures a flawless end result. 1 2 15
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CREATIVE DISC KIT: 3 discs for 3 creative cuts: fluted, julienne and extra-wide julienne. DICING KIT (XL MODELS ONLY): as well as dicing fruit and vegetables, you can also cut them into sticks or french fries. OPTIONAL DISCS ADDITIONAL ACCESSORIES The accessories you find in the box will vary depending on the model. The average time to process 1kg of fruit or vegetables is approx. 1 minute. SPIRAL EXPERT: perfect for transforming fruit and vegetables into deliciously healthy spaghetti, tagliatelle or fusilli MASH & PUREE KIT: for natural vegetable purées and fruit compotes. JUICER AND SMOOTHIEmIX: ideal for making juices, cocktails, smoothies, nectars and coulis. CITRUS PRESS: with a lever arm and 2 cones, yielding juice with no pips and just the right amount of pulp. 6mm grater 6mm slicer Parmesan Wide julienne Fluted Julienne • • • • • • Extra-wide julienne 16 SPAGHETTI TAGLIATELLE FUSILLI
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USING THE CITRUS PRESS Slot the citrus press basket onto the bowl and turn it anticlockwise until it locks into position. Select the right cone for the size of your citrus fruit. The larger cone should always be clipped onto the smaller one. 1 3 2 4 Slide the cone onto the motor shaft. Position the lever arm opposite the locking system and clip the tab to the base of the basket. Lower the lever arm, switch your processor on, and apply gentle pressure to the arm until all the juice has been extracted. Position the halved fruit on the cone, pressing down gently. Switch your appliance off before raising the lever arm, to avoid splashing. 5 7 6 8 When juicing grapefruit, release the pressure very slightly from time to time, to extract the maximum amount of juice. Check out our useful hints and tips on p.23. 17
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CLEANING ACCESSORIES: use a bottle brush to clean inside the accessories. Always unplug your appliance before you clean it. Always clean it immediately after use (using water and washing up liquid). To preserve the appearance of all removable parts and ensure they last as long as possible, make sure you follow these recommendations: • Dishwasher: Put transparent bowls in the top rack of the dishwasher to prevent warping due to high temperatures and/or pressure from other utensils. Select the minimum temperature (ideally < 50°C) and remove before the drying cycle begins (usually > 60°C). • Washing by hand: do not leave the parts submerged in detergent for too long. Avoid abrasive products (e.g. stainless-steel scrubbers). • Detergents: read the manufacturer’s instructions to check their compatibility with plastic items. For the best long-term results we recommend washing by hand. Whilst you can use the dishwasher, do so sparingly, as today’s washing detergents can be very strong and cause damage over time. Never leave parts to soak. Dry them straight after washing. Make sure you dry the stainless steel parts thoroughly to avoid oxidizing stains. These are purely aesthetic and do not affect the quality of the blades, discs or bowls. Some food such as carrots tend to stain plastic. Rubbing with a piece of kitchen paper and a little vegetable oil will remove most of this staining. Please rinse your bowl and your lid immediately after using citrus fruits (lemons, oranges, grapefruit etc.) Warning: always handle the blades and discs with caution, as they are extremely sharp. Never immerse the motor unit in water. 1 2 MOTOR UNIT: wipe with a soft, damp cloth. 3 18
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THE BENEFITS OF VITAMINS AND MINERALS Which are the best sources?* parsley, watercress, spinach, fennel, broccoli, blackcurrants, green cabbage, etc. ginger, parsley, watercress, spinach, fennel, blackberries, etc. pineapple, leek, sorrel, garlic, melon, peach, asparagus, spinach, tomato, etc. ginger, sorrel, spinach, fennel, parsley, etc. garlic, ginger, coconut, cherries, etc. ginger, parsley, spinach, garlic, fennel, etc. celeriac, fennel, spinach, beetroot, turnip, parsley, etc. Calcium: Iron: Iodine: Magnesium: Phosphorus: Potassium: Sodium: Vitamins Minerals Fruits B1 C A D Apple • • • Apricot • • • • Blackberry • • • • Blackcurrant • • • Cherry • • • • Grape • • • Grapefruit • • • • Kiwi fruit • • • • Lemon • • • • Melon • • • Orange • • • • Peach • • • Pear • • • Pineapple • • • • Plum • • • Raspberry • • • Redcurrant • • • Strawberry • • • Vegetables B1/B6 A E K Asparagus • • Cabbage • • • • Carrot • • • Celeriac • Celery • • • • Chicory • Courgette • • • Cucumber • • • Fennel • • Lettuce • • Onion • Parsley • • • Spinach • • • • Sweet pepper • • • Tomato • • Turnip • Watercress • • • *For each mineral salt, we have classified the fresh fruit and vegetables in descending order according to their average content per 100g net. NB: dried fruit (walnuts, hazelnuts, dried apricots, etc.) are also a good source of mineral salts, especially magnesium, phosphorous and potassium. 19
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USEFUL HINTS & TIPS SIMPLE • AUTO button: the motor automatically adjusts its speed to the task at hand. • PULSE button: for more control over the end result. This is the setting you need for precision chopping or blending. • Place soft foods (e.g. meat, fish or soft cheese) into the freezer for a few minutes to firm them up before chopping, grating or slicing them in your food processor. NB: they should be firm, not frozen! PRACTICAL • To use your food processor efficiently, make use of the different bowls for different tasks, starting with the mini bowl, then midi bowl and lastly the main bowl. Always start with the hard or dry ingredients and end with the liquid ones. • If your appliance starts to vibrate, carefully wash and dry the feet, and check that you have not exceeded the maximum capacities shown on p.6. XL LID • The middle or medium feed tube is ideal for: - slicing long fruit or vegetables (e.g. cucumbers, carrots, leeks). Stand the fruit and vegetables upright and close together. - slicing small fruit or vegetables (e.g. strawberries, kiwi fruit, turnips). Place them into the small feed tube one at a time. - grating long fruit or vegetables (e.g. carrots, courgettes) or pieces of cheese. Stack them horizontally in the small feed tube. • The large feed tube is ideal for: - slicing round fruit or vegetables (e.g. oranges, pineapples, apples, pears, mangoes, tomatoes, potatoes). Either cut them into large pieces before introducing them into the feed tube, or leave them whole. Do not fill it beyond the MAX level indicator, otherwise your food processor will not start. MINI BOWL • The mini bowl is ideal for processing small amounts. Use it to chop onions or herbs, mince meat, or create dips, salad dressings and mayonnaise. • Before chopping fresh herbs, check that both the herbs and the bowl are perfectly clean and dry. This will ensure you get the very best results. The herbs will also keep for longer. 21
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USEFUL HINTS & TIPS MIDI BOWL AND DISCS • The midi bowl is ideal for grating and slicing fruit, vegetables and cheese. Cabbage: roll the leaves one inside the other after discarding the tough core and slice. • Some food items, such as carrots, tend to stain plastic. Rubbing the part with a piece of kitchen paper and a little vegetable oil will remove most of the staining. MAIN BOWL • Liquid ingredients: never fill the bowl more than a third full. • Solid ingredients: never fill the bowl more than two-thirds full. MAIN BLADE • When processing large amounts of meat or vegetables, cut the food into 2cm pieces. • If your are chopping meat or fish, use the PULSE button to control the end result. • For vegetable purées, cut the cooked vegetables into large pieces before putting them in the bowl with the Main blade. Use the PULSE button first, then switch to continuous mode (AUTO) until the purée reaches the desired consistency. BLENDERMIX • Soups, pancake batters, cocktails: the Main blade goes in the bowl first, followed by all the ingredients, then the Blendermix. Your processor is now ready to run. The Blendermix attachment gives a smooth velouté finish. e 22
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USEFUL HINTS & TIPS DOUGH BLADE • Soft dough (brioche, choux pastry, etc.): Magimix food processors work on the rapid kneading principle. Doughs are kneaded for approximately 30 seconds, the precise time depending on the amount and type of dough. Follow the instructions carefully for each recipe. • Normal dough: for faster results, leave the dough to rise or prove at (or slightly above) room temperature. As flour is very light, you may sometimes notice a cloud of flour escaping from the bowl. To avoid this happening, put all the non-liquid ingredients (salt, flour, butter, eggs, etc.) in the bowl before adding the liquid ingredients (water, milk, etc.). Only then switch your food processor on. • You can store dough in the freezer for up to 2 months, providing you wrap it carefully in cling film. Remember to take it out the day before you intend to use it. EGG WHISK • Ensure your bowl is clean and dry. • Remember to remove the double pusher from the lid to let in enough air. • Egg whites: for fluffier egg whites, use eggs that are at room temperature. • Whipped cream: do not use fat-free or low-fat cream, as it will not whip. Make sure the full-fat whipping or double cream you use is chilled. Place the food processor bowl in the freezer for 10 minutes beforehand. Keep a close eye on the cream while it is being whipped, to avoid over processing and it turning into butter. CITRUS PRESS • There are 2 cones: a small one for lemons and limes, and a large one for oranges and grapefruits. The small cone is stored inside the large cone. 23
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GOLDEN RULES To get the very best out of our recipes, follow these few simple golden rules: 1. Always use the very best ingredients Choose good-quality, fresh ingredients. The fresher your fruit and vegetables, the more vitamins they will contain. Signs of freshness include smooth skin, green leaves and no bruising. Always use fresh meat and fish. Pay attention to the type of flour indicated in the recipe. The choice of flour is very important, not least because the amount of water you need depends on the kind you use, bread flour can absorb water at different rates. For flour water ratios, refer to the recipe measurements on the flour packet. Plain flour, a very fine, white, all-purpose flour that is best for making cakes, pastries, sauces and pancake batters. Self-raising flour has low gluten content and contains a raising agent, usually baking powder. It’s used in baking and cake-making. Strong white flour has a higher gluten content and is therefore ideal for making bread and brioche. It is better to use caster sugar, rather than granulated sugar, which has coarser crystals. Icing sugar is very fine and is commonly used for cake decoration. Always use butter, never margarine or a low-fat spread. Yeast comes in two forms – fresh or dried. In our recipes, we have chosen to use fresh yeast, which you can get from your local baker, as well as from specialist shops (or the bakery section of your nearest supermarket). If you use dried yeast, remember to use half the amount indicated for fresh yeast. For the very best results, always dissolve the fresh yeast in a liquid heated to 35 °C. Yeast is a living organism, and if the liquid is any hotter, it will kill it. Salt regulates the rising action of the yeast and reinforces the structure of the gluten. It is best to use pasteurised whole milk. Double cream has a minimum fat content of 48% (35% for whipping cream), compared with 15% for single cream and even less for “light” versions. It not only tastes better, but holds air bubbles better when whipped. 24
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GOLDEN RULES Eggs are sold in four different sizes, with medium eggs weighing 53-63g. For recipes where the egg whites are to be beaten, bring them up to room temperature first. Eggs must be fresh if they are to be eaten raw in mousses, etc. If you are using them for home baking (e.g. meringues, macaroons), it is a good idea to separate them 2-3 days beforehand, storing the yolks and whites in separate airtight containers in the fridge. For egg whites to whisk properly, your bowl must be clean, with no traces of fat. 2. Be prepared The following pieces of equipment always come in useful: Measurement instruments: Accurate digital kitchen scales (range: from 2g to 2kg) is vital, as is a cooking thermometer that can measure temperatures of up to 200 °C. Baking tins: it is important to use a baking tin of the right shape, the right quality and made from the right material. We specify which kind of tin is required for each recipe. Cake making accessories: cutters of different sizes, to vary the presentation of cakes and pastries. A piping bag is vital for filling cream puffs and eclairs, as well as making meringues or macaroons. You will need a rolling pin for rolling your pastry out and a brush for buttering your tins and painting egg wash on your bread and brioche. 3. Precision In some recipes, especially those for bread and cakes, the instructions must be followed to the letter. Always weigh or measure the ingredients out carefully and respect the kneading, resting and baking times. 4. Cooking - the grand finale How well do you know your oven? The success of your recipe may well depend on it, as the temperatures and cooking times in our recipes are merely there to guide you. These times may vary according to your oven, but will also depend on how finely the ingredients have been chopped. It will also depend on the size and material of the container. This is why we recommend you keep a close eye on the baking process and be ready to adjust the cooking time, if necessary. Avoid opening the oven door while your dish is cooking. 25
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HOW TO READ THE RECIPES • The recipes without a table are suitable for all our food processors. The quantities shown in these recipes can generally be increased if you are using a CS4200 and CS5200. 2-4 4-6 6-8 8 et + Compact 3200 • • Cuisine Système 4200 • • • Cuisine Système 5200 • • • • Serves • The words marked with an asterisk (*) in the recipes are explained in the glossary on p.124. • In some of the recipes, we have included a table to help you automatically adapt the recipe to the number of required servings and/or the nature of your appliance. For example, the maximum capacity of the C3200 is generally 4-6 servings. Measurements: tsp = teaspoon tbsp = tablespoon 1 bowl = 250-350g 1 pulse = one press on the PULSE button lasting 1-2 seconds Level of difficulty: very easy - easy - more sophisticated Citrus Press Dough blade Whisk Mini bowl 4mm grater 4mm slicer 2mm grater R2 R2 R4 2mm slicer Blendermix Main blade Midi bowl E2 E4 R2 R4 26
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28 2 28 28 2 28 28 28 28 2 28 8 28 S A U C E S & A P P E T I S E R S 1 Put the egg yolk, mustard and 1 tbsp of oil in the mini bowl. 2 Blend for 20 seconds. Then, while the machine is still running, add half the oil via the feed tube (or the drizzle hole if your appliance includes the triple pusher), starting with a thin trickle and increasing the flow as the mixture starts to thicken. 3 Add the seasoning, switch the processor back on and gradually add the rest of the oil as before. If you are using vinegar, add it at the very end. Tip: make sure all the ingredients are at room temperature before you begin. For a lighter mayonnaise, use whole eggs. MAYONNAISE 250ml sunflower oil 1 tbsp strong mustard 2 tbsp white vinegar (optional) 1 egg yolk salt & pepper PREPARATION: 5 min 1 BOWL ACCESSORY:
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29 S A U C E S & A P P E T I S E R S 1 Peel the garlic cloves. Halve them lengthwise and discard the central shoots. 2 Blend the garlic for 20 seconds in the mini bowl. 3 Make the mayonnaise in the same bowl, on top of the garlic paste, following the recipe on p.28. Tip: makes a tasty dipping sauce for veggie sticks or meat fondue. 1 Wash the basil, strip the leaves from the stalks and carefully pat dry. Peel the garlic clove, halve it lengthwise and discard the central shoot. 2 Put all the ingredients except the oil in the mini bowl. 3 Pulse 10 times or until the mixture is smooth. 4 Switch to continuous mode and trickle the olive oil in via the feed tube. Tip: delicious served with fresh pasta. AÏOLI SAUCE PESTO 1 bowl of mayonnaise 3 garlic cloves 50g pine nuts 50g freshly grated parmesan cheese 100ml olive oil 2 small garlic cloves 15g basil PREPARATION: 10 min 1 BOWL ACCESSORY: PREPARATION: 10 min 1 BOWL ACCESSORY:
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1 Chop the shallots and tarragon in the mini bowl (4-5 pulses). 2 Transfer to a small, thick-bottomed saucepan and add the vinegar, salt and pepper. Reduce* by half over a lower heat. 3 Pour this reduction back into the mini bowl. Add the egg yolks and pulse 3 times. 4 Add the butter, cut into dice. Pulse 8 times or until the sauce reaches the desired consistency. Tip: delicious with grilled red meat.The preparation times will remain unchanged. BÉARNAISE SAUCE 100g cold butter 50ml white wine vinegar 2 egg yolks 2 shallots 2 sprigs tarragon salt & pepper PREPARATION: 10 min COOKING: 10 min 1 BOWL ACCESSORY: 1 Make the mayonnaise according to the recipe on p.28. 2 Add all the other ingredients. Pulse 5-6 times or until the mixture is smooth. Tip: a classic accompaniment for prawns and avocados. COCKTAIL SAUCE 1 bowl of mayonnaise 130ml tomato ketchup 1 tbsp cognac or calvados 1 tsp lemon juice 1 tbsp crème fraîche 2 drops Tabasco® PREPARATION: 10 min 1 BOWL ACCESSORY: *Please refer to p.124
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31 S A U C E S & A P P E T I S E R S 1 Trim the mint, place it in the mini bowl and process for 15-20 seconds or until it is finely chopped. 2 Dissolve the sugar in the boiling water and add it and the vinegar to the bowl. 3 Process briefly to mix and leave to cool before serving. 1 Chop the gherkins, capers, onion and herbs in the mini bowl. Set aside. 2 Make the mayonnaise according to the recipe on p.28. 3 Add the chopped ingredients and pulse 2-3 times to incorporate them. Season to taste. Tip: delicious partnered with steak tartare, fish, fondues, etc. MINT SAUCE TARTARE SAUCE 1 bunch fresh mint 3 tbsp boiling water 2 tbsp caster sugar 5 tbsp white wine vinegar 1 bowl of mayonnaise 5 small gherkins 1 red onion 2 tbsp capers fresh parsley, chives and chervil salt & pepper PREPARATION: 5 min 1 BOWL ACCESSORY: PREPARATION: 5 min 1 BOWL ACCESSORY:
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32 S A U C E S & A P P E T I S E R S 1 Fit the mini blade into the mini bowl and remove the middle 2 pushers in feedtube so that machine will still run. 2 Press auto, and drop the mackeral down the feedtube onto the moving blade, followed by the lemon juice. Allow to mix for a further 10seconds then press stop. 3 Remove the processor lid and cut the cream cheese into 4 sections, placing evenly around the mini bowl. 4 Lock lid back into position and process until blended. Tip: Serve with crusty bread, crudité or savoury biscuits. 1 Put all the ingredients except the olive oil in the mini bowl. Blend for about 30 seconds to achieve an even consistency. 2 Run the processor for a further 10-20 seconds, gradually adding the olive oil via the opening until it is completely absorbed. Tip: delicious with toasted slices of country bread. For a more intense flavour, replace the standard black olives in brine with herbed or Greek-style black olives, remembering to pit them first. MACKEREL DIP TAPENADE 2 smoked mackerel fillets or fillets with black pepper 1 juice of ½ lemon 180g soft cream cheese 250g stoned black olives 5 anchovy fillets 1 tbsp olive oil 1 tbsp capers 2 tsp mustard juice of ½ lemon pepper PREPARATION: 3-4 min 1 BOWL ACCESSORY: PREPARATION: 5 min 1 BOWL ACCESSORY:
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34 S A U C E S & A P P E T I S E R S 1 Using the mini bowl. Switch on machine. 2 Drop garlic onto moving blade, followed by parsley. Switch off when roughly chopped. Remove mini bowl and set aside. 3 In the main bowl, whisk the cream, stopping when the cream just holds its’ shape. Scrape down once and add garlic and parsley and salt. Switch processor back on continue to whisk until the whey is separated and butter is around the whisk paddle. Small pieces will also be in the bowl. Gather together the butter 4 Pat with flat paddles/ wooden spatulas to allow more whey to be released, mop up whey with kitchen towel, pat into round or oblong shape 1 Peel and quarter the onion and place in the mini bowl. Pulse 3 times. 2 Halve the avocados, discard the stones, scoop out the flesh and cut into large pieces. Switch your food processor on and add the avocado to the onion via the feedtube, together with the lemon juice, crème fraîche, chilli powder and a dash of olive oil. 3 Blend for about 1 minute to achieve a smooth purée. Season according to taste. Tip: as a finishing touch, add some finely diced tomato. GARLIC BUTTER GUACAMOLE 250-300ml double cream 1 large clove garlic small bunch parsley pinch of salt (optional) 2 ripe avocados 2 tbsp crème fraîche 1 small onion (or spring onion) juice of ½ lemon 1 tsp chilli powder salt & pepper PREPARATION: 2-3 min 1 BOWL ACCESSORIES: PREPARATION: 5 min 1 BOWL ACCESSORY:
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35 35 35 35 35 3 35 5 35 35 3 35 35 35 35 35 5 3 35 35 35 35 5 5 5 35 35 3 35 35 5 3 35 5 5 35 5 5 5 5 5 5 5 R2 R2 1 Preheat your oven to 180°C (gas mark 4). 2 Fit the 2mm grater disc in the midi bowl and grate the cheese. Set aside. 3 Put the olives in the mini bowl and pulse 2-3 times. Dice the ham. 4 Fit the main blade in the main bowl and blend the flour, baking powder and eggs for 40 seconds. 5 Press STOP and scrape. Via the feedtube, add the hot milk and olive oil while the processor is still running. Scrape the flour off the bowl walls using the spatula provided. Stir in the olives, cheese, ham, salt and pepper. Pulse 2-3 times to combine thoroughly. 6 Transfer the mixture to a buttered cake tin. 7 Bake in the oven for approx. 45 minutes. Check that the cake is done by inserting a skewer. If it comes out clean, the cake is ready. 8 Allow the cake to cool in the oven with the door ajar. Turn out and serve. Tip: you can use any flavours you like – the only limit is your imagination! HAM AND OLIVE CAKE CAKE MIXTURE 150g plain flour 100g gruyère cheese 125ml hot milk 100ml olive oil 3 eggs 1 tbsp baking powder FLAVOURING 200g cooked ham 75g pitted green olives salt & pepper PREPARATION: 10 min BAKING: 45 min 1 CAKE 1 RECTANGULAR CAKE TIN ACCESSORIES:
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R2 R2 36 S A U C E S & A P P E T I S E R S 1 Grate the cheese in the midi bowl using the 2mm grater disc. Set aside. 2 Preheat your oven to 180°C (gas mark 4). Pour the water into a saucepan. Add the diced butter. 3 Bring to the boil. Remove from the heat and add the flour all in one go. Beat in vigorously with a spatula. Return to the heat for about 1 minute, stirring constantly, until the dough no longer sticks to the sides of the pan. 4 Remove from the heat and transfer the dough to the bowl with the dough blade. Process for 15 seconds, then add the eggs one at a time via the feedtube, running for a further 30 seconds. 5 Add three quarters of the cheese and process for 5 seconds. 6 Line a baking sheet with baking parchment. Spoon the dough into a piping bag* with a plain nozzle. Pipe out buns measuring approx. 3cm across. 7 Brush the buns with egg yolk, flattening them very slightly. Scatter with the rest of the grated cheese. 8 Bake in the oven for 20-25 minutes or until golden. Cool on a wire tray. They should be served warm. Tip: for sweet puffed pastry, omit the cheese and add 1 tbsp of sugar to the pan with the water and butter. *Please refer to p.124 CHEESE PUFFS CHOUX PASTRY 200ml water 150g plain flour 75g butter 4 eggs 1 egg yolk (for brushing) 1 pinch of salt FLAVOURING 150g comté cheese PREPARATION: 15 min BAKING: 20-25 min 30 CHEESE PUFFS PIPING BAG* (OPTIONAL) ACCESSORIES:
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*Please refer to p.124 A B C 38 B R E A D & B A K I N G COUNTRY LOAF DOUGH 250g strong white bread flour 160ml water 5g fresh yeast* 5g salt PREPARATION: 10 min RESTING: 2 h 30 min BAKING: 30 min 1 SMALL LOAF ACCESSORY: 1 Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute. 2 Put the flour, salt and yeast liquid in the main bowl fitted with the dough blade. 3 Process for approximately 30 seconds or until the dough forms a ball. 4 With floured hands, take the dough out of the bowl, roll it into a ball and place it in a large mixing bowl. Cover with cling film or a damp cloth. Allow to rise for approx. 2 hours. 5 Take the dough out of the bowl with floured hands and place it on a floured worktop. Flatten it gently with the heel of your hand A . Fold the two sides into the middle, and turn it over B . 6 Transfer the dough to a baking tray lined with baking parchment. Cover with a damp cloth and prove* for 1 hour. 7 20 minutes before the end of the proving time, fill the dripping pan in the oven with water to create steam* and preheat your oven to 220°C (gas mark 7). 8 Dust the loaf lightly with flour and cut a deep cross in it with the wet blade of a sharp knife C . 9 Bake for approx. 25 minutes or until golden. 10 To check that it is done, turn it over and give it a sharp knock. It should sound hollow. Allow to cool on a wire tray. You can double the amounts with the CS4200 and CS5200 models. Tip: never allow yeast to come into direct contact with salt. Different brands of flour require different amounts of water. Refer to the instructions on the packet of flour for further advice on water quantity required.
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A B C D *Please refer to p.124 40 B R E A D & B A K I N G BAGUETTES DOUGH 250g strong white bread flour 160ml water 5g fresh yeast* 5g salt PREPARATION: 20 min RESTING: 1 h 30 min BAKING: 15-20 min 2 BAGUETTES ACCESSORY: 1 Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute. 2 Place the salt, flour and yeast liquid in the main bowl fitted with the dough blade. 3 Process for approximately 30 seconds or until the dough forms a ball. 4 Take the dough out of the bowl with floured hands, roll it into a ball and place it in a large mixing bowl. Cover with cling film or a damp cloth. Allow to rise for approx. 1 hour. 5 Flour your hands and knock back* the dough by giving it a few gentle punches A . Transfer the dough to a floured worktop. 6 Cut the dough into two equal parts B . Roll each one into a thin baguette shape C . 7 Lay the baguettes on a baking tray lined with baking parchment and cover with a damp cloth. Prove* for 40 minutes. 8 20 minutes before the end of the proving time, fill the dripping pan in the oven with water to create steam* and preheat your oven to 220°C (gas mark 7). 9 Dust the baguettes with flour and cut slashes in the top with the wet blade of a sharp knife D . 10 Bake for 15-20 minutes, keeping a close eye on them. 11 To check that the baguettes are done, turn them over and give them a sharp knock. They should sound hollow. Cool on a wire tray. You can double the amounts with the CS4200 and CS5200. Tip: never allow yeast to come into direct contact with salt. Different brands of flour require different amounts of water. Refer to the instructions on the packet of flour for further advice on water quantity required.
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42 B R E A D & B A K I N G 1 Fit the dough blade in the main bowl and add in the sugar, salt, oil and warm water. Pulse twice to dissolve the sugar and salt, then pour in yeast and pulse again to stir in. Allow mixture to rest; once the yeast starts to bubble add in the eggs and pulse a further 3 times. 2 Add flour, press Auto and allow the machine to knead for 30 seconds. Dough should be smooth and elastic. 3 Smear the sides of the main bowl with light oil and turn the dough several times to coat the surface. 4 Cover bowl with a damp tea towel. Let dough rise until doubled in bulk. Push down firmly a few times, after first rising, and allow to rise a second time. 5 Divide dough into three equal parts and roll into lengths, about 36cms long. Join the ends. Plait into a braid as you would hair. 6 Place bread on a greased baking tray. Cover, and allow to rise until doubled. Brush with beaten egg. Sprinkle with poppy seeds, if desired. 7 Bake at 180 C / Gas 4 for 35 minutes until golden brown. Allow loaf to cool on a wire cooling rack. Tip: If the rolled dough shrinks, allow to rest so that the gluten develops a little more. Great for using in bread and butter pudding. CHALLAH BREAD 2 tbsp caster sugar ½ tbsp salt 2 tbsp vegetable oil 150ml warm water 1 sachet dried active baking yeast 2 small eggs, slightly beaten 375g plain flour GLAZING 1 egg + 1tsp cold water, beaten together PREPARATION: 25 min INCLUDING BRAIDING 6 BREADS ACCESSORY:
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A B C *Please refer to p.124 44 B R E A D & B A K I N G SANDWICH LOAF 350g strong white bread flour 275ml milk 30g butter 10g caster sugar 10g fresh yeast* 5g salt PREPARATION: 15 min RESTING: 1 h 30 min BAKING: 30 min 1 LOAF 1 LOAF TIN ACCESSORY: 1 Stir the yeast into the milk with a fork until it dissolves. Leave to rest for 1 minute. 2 Put the flour, sugar, butter, salt and yeast liquid in the main bowl fitted with the dough blade. Process for approximately 30 seconds. 3 With floured hands, transfer the dough to a large, floured mixing bowl. Cover with cling film or a damp cloth and leave to rise for 1 hour. 4 Shape the dough into a fat sausage shape A , transfer to a buttered loaf tin B and cover with a large bowl or cling film C . 5 Preheat your oven to 180°C (gas mark 4). 6 Allow the dough to prove* for 30 minutes at room temperature. 7 Bake for 30 minutes. If the top starts to go brown, cover it with a piece of aluminium foil. 8 Allow to cool slightly before turning out.
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A B C *Please refer to p.124 46 B R E A D & B A K I N G FOUGASSE DOUGH 250g strong white bread flour 150ml water 30ml olive oil 5g fresh yeast* 5g salt FLAVOURING 100g pitted olives GLAZING 10ml olive oil thyme PREPARATION: 15 min RESTING: 2 h 30 min BAKING: 15 min 1 FOUGASSE ACCESSORY: 1 Stir the yeast into the water with a fork until it dissolves. Leave to rest for 1 minute. 2 Place the flour, salt, oil and yeast liquid in the main bowl fitted with the dough blade. 3 Process for approximately 30 seconds or until a soft dough has formed. 4 With floured hands, transfer the dough to an oiled dish. Cover with cling film and leave to rise for 1 hour. 5 Gently fold the dough over twice A with floured hands and cover with cling film or a damp cloth. Prove* for 30 minutes. 6 Meanwhile, preheat your oven to 240°C (gas mark 9). 7 Gently lift the dough out of the dish and place it on a baking tray lined with baking parchment, taking care not to squash the air bubbles. 8 Spread the dough out, flattening it with your fingertips B . 9 Scatter the olives and thyme over half the surface and fold the other half over C . Brush with the oil. 10 Bake for approx. 15 minutes. Eat warm or cold. Tip: you can replace the olives with cherry tomatoes, cheese, etc. Different brands of flour require different amounts of water. Refer to the instructions on the packet of flour for further advice on water quantity required.
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A B C *Please refer to p.124 48 B R E A D & B A K I N G VEGGIE PIZZA DOUGH 200g strong white bread flour 100ml water 2 tbsp olive oil 4g salt 5g fresh yeast* 1 tsp dried oregano (optional) TOPPING 300g mozzarella cheese 6 tbsp tomato paste 1 small courgette 2 tomatoes 1 onion fresh basil chilli oil PREPARATION: 45 min RESTING: 30 min to 1 h BAKING: 15-20 min 1 LARGE PIZZA ACCESSORIES: TO MAKE THE PIZZA DOUGH 1 Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute. 2 Put the salt, flour, oregano, oil and yeast liquid in the main bowl fitted with the dough blade. 3 Process for approximately 30 seconds or until the dough starts to form a ball. If necessary, scrape the bowl walls clean with the spatula and run the processor for a further few seconds. 4 Lift the dough out of the bowl with floured hands and roll it into a ball. Place it in a large mixing bowl and cover with cling film or a damp cloth. Leave to rise for approx. 1 hour. 5 With floured hands, knock back* the dough by giving it a few gentle punches A . 6 Fill the dripping pan in the oven with water and preheat your oven to 240°C (gas mark 9). 7 Roll the dough out B . on a floured worktop to form one large pizza base (or two smaller ones). Prick it all over with a fork C . Different brands of flour require different amounts of water. Refer to the instructions on the packet of flour for further advice on water quantity required. E2
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TO MAKE THE TOPPING 1 Wash the vegetables and peel the onion. Fit the 2mm slicing disc in the midi bowl. Slice the onions and set aside. Slice the courgette and tomatoes, transfer to a colander and sprinkle with salt to get rid of the excess juices. 2 Fry the sliced onion in a little olive oil. 3 Spread the tomato paste over the pizza base. Add the onions and the drained courgette and tomato slices. Top with round slices of mozzarella. Season each layer with salt and pepper. 4 Lower the oven temperature to 220°C (gas mark 7) and bake the pizza for 15-20 minutes, depending on the thickness of the base. Check it at regular intervals. 5 As soon as you take it out of the oven, scatter with torn leaves of fresh basil and drizzle with chilli oil.
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50 B R E A D & B A K I N G E4 R2 R2 LEEK, KALE AND PROSCIUTTO QUICHE PUFF PASTRY 270g plain flour 135g cold cubed salted butter 75ml cold water FILLING 125g kale (large stalks removed) 20g salted butter and extra for frying 4 Leeks, washed and trimmed 5 free range eggs 300ml single cream 200ml whole milk 100g block of parmesan with hard edge removed Pinch of salt, pepper Pinch of freshly grated nutmeg 5 slices prosciutto PREPARATION: 50 min BAKING: 30 min 1 QUICHE 25 CM DEEP, LOOSE-BOTTOM FLAN TIN FRYING PAN ACCESSORIES: TO MAKE THE PUFF PASTRY 01 Preheat oven to 190°C. 02 Put the flour and cubed butter in the main bowl fitted with the dough blade. 03 Press auto and slowly add in the water through the feedtube, continue processing for 30 seconds or until the pastry forms a ball. 04 Take the pastry out of the bowl, wrap it in cling film and flatten it. Leave in the fridge for 20 mins. 05 Remove the cling film and place the pastry on a floured worktop. Roll out from the centre in four direction so that the pastry is 5cm bigger than the tin. 06 Carefully lift and place into the loose-bottomed tin, leaving the pastry over the edge of the tin. Cover with parchment add baking beans and blind bake in the oven for 10mins. Remove beans and paper. Bake for a further 5 mins. TO MAKE THE FILLING 01 Preheat your oven to 190°C. 02 Fit the 2mm grater disc in the midi bowl, grate the cheese and set aside. 03 Wash the leeks. Discard the green part and using the 4mm slicing disc, slice the leeks in the midi bowl and set aside. 04 Simmer the kale in a pan of slightly salted water for 4 mins. Remove from pan, rinse with cold water and drain 05 Melt the butter in a sauté pan. Add the leeks, give them a stir, then lower the heat and sauté in the frying pan with butter for 10-15 mins., making sure they do not brown. If necessary, add a little water. 06 Pour the leeks and kale over the baked pastry 07 In the main bowl fitted with the whisk attachment add the eggs cream, milk, grated parmesan, seasoning and nutmeg. Process for 5-8 seconds or until well mixed. Pour over the leeks and kale. Tear the prosciutto slices and arrange on top of the quiche. 08 Bake for 25 mins or when the filling is set. Serve piping hot.
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A B C D *Please refer to p.124 52 B R E A D & B A K I N G PLAITED BRIOCHE 250g strong white bread flour 125ml milk 20g butter 40g sugar 10g fresh yeast* 1 egg 1 beaten egg (for brushing) 4g salt PREPARATION: 20 min RESTING: 1 h 30 min BAKING: 20 min 1 BRIOCHE LOAF 1RECTANGULAR LOAF TIN ACCESSORY: 01 Stir the yeast into the milk with a fork until it dissolves. Leave to rest for 1 minute. 02 Put the flour, salt, sugar, butter and yeast liquid in the main bowl fitted with the dough blade. 03 Process for approximately 30 seconds. If necessary, scrape the bowl walls with the spatula and process for a few more seconds. 04 With floured hands, transfer the dough to a large, lightly floured mixing bowl. Cover with cling film or a damp cloth and leave to rest for 30 minutes. 05 The dough is now ready to be plaited. Divide it into 3 equal parts A shape these parts into thin sausage shapes of equal size on a floured worktop B and plait them together C . Carefully transfer to a buttered and floured loaf tin D . 06 Prove* in a very low oven for 30 minutes. 07 Remove the tin from the oven and turn the oven up to 180°C (gas mark 4). 08 Brush the brioche with beaten egg. 09 Bake for approx. 20 minutes. If the top starts to brown, cover it with a piece of aluminium foil. 10 Allow to cool before turning out. Different brands of flour require different amounts of water. Refer to the instructions on the packet of flour for further advice on water quantity required.
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A B C *Please refer to p.124 54 B R E A D & B A K I N G TRADITIONAL BRIOCHE 250g strong white bread flour 100g softened butter 30g sugar 4g salt 10g fresh yeast* 4 eggs 1 beaten egg (for brushing) PREPARATION: 10 min RESTING: 1h 30 min BAKING: 25 min 1 BRIOCHE LOAF FLUTED ROUND BRIOCHE TIN ACCESSORY: 01 Stir the yeast into the milk with a fork until it dissolves. Allow to rest for 1 minute. 02 Put the salt, flour, butter, sugar, eggs and yeast liquid in that order in the main bowl fitted with the dough blade. 03 Process for approx. 30 seconds. 04 Remove the dough blade from the bowl. Transfer the dough to a large, floured mixing bowl using the spatula. Cover with cling film or a damp cloth and leave to rest for 30 minutes. 05 With floured hands, knock back* the dough by giving it a few gentle punches. 06 Transfer the dough to the buttered tin. Pinch the head of the brioche A . and twist it until it becomes detached. Run a floured finger between the ball and the rest of the dough B . Prove for 1 hour in an extremely low oven. 07 Brush the brioche with beaten egg C . 08 Turn the oven up to 180°C (gas mark 4) and bake the brioche for approx. 25 minutes. 09 If the top starts to brown, cover it with a piece of aluminium foil. 10 Allow to cool before turning out. Tip: you can add chocolate chips, pink pralines (sugar-coated almonds), etc. to your brioche. Different brands of flour require different amounts of water. Refer to the instructions on the packet of flour for further advice on water quantity required.
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56 BREAD & BAKING 56 56 56 56 56 56 6 56 56 56 56 56 5 56 5 56 56 56 56 5 56 6 56 56 56 56 56 56 6 5 56 6 5 56 5 56 56 56 5 5 5 5 5 BR BR BR B BR BR BR BR BR B BR BR BR B B B B BR BR BR BR B B BR BR BR BR BR BR BR BR R BR BR B B BR BR BR R R R BR B B B B BR R R B B B B B BR BR R R B B B BR BR B B B B BR BR B BR B BREA EA EA EA EA EA EA A EA EA EA EA EA EA EA EA E EA EA EA EA EA EA A EA EA EA EA EA EA A A A A EA EA EA EA A A EA EA EA A A A A E E E E E E E E E E EA EA EA EA A A A EAD D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & BA BA B BA BA BA BA BA BA B BA BA A BA A A A B B B B B BA A BA A BA A B BA A B B BA A A B B BA BA A A A A A B BA A A A A B B B B BA A A A A A A A A A A B BA A BA BA B B B BA BA BA A A A A A A A A A B BA A A A A AK KI KI KI I K KI K KI K KI KI K K K K K K K K K K K KI K K K K KI I K K K K KI K KI KI K K K K K KI K K K K KI ING NG NG NG NG N NG NG NG NG NG NG N NG NG NG NG NG NG G NG G G NG G N NG NG G NG NG NG NG NG NG NG NG NG NG NG NG NG NG G G NG G N NG NG NG NG NG NG NG NG NG NG NG NG G NG G G SCONES 250g plain flour 150ml milk 20g caster sugar 40g butter ½ tsp baking powder 1 pinch of salt PREPARATION: 15 min BAKING: 15 min SERVES 4 ACCESSORY: 1 Fit the dough blade. Place the flour, baking powder and salt in the bowl and process briefly to mix them. 2 Cut the butter into pieces and add it to the bowl with the sugar. 3 Process for 5-7 seconds, or until the mixture resembles fine breadcrumbs, then, with the machine running, gradually pour the milk in through the opening. 4 Process for about 10 seconds or until a sticky mixture has formed. 5 On a well floured surface knead the dough lightly then roll out to 1.5cm thick and using a 5cm pastry cutter, cut out the scones. 6 Place them on a greased baking tray and bake in a hot oven 220°C (gas mark 7) for 10-15 minutes or until well risen and browned. 7 Cool on a wire rack. Variations: Cheese Scones: Replace the sugar with 50g grated cheddar cheese to the dry ingredients together with a pinch of dry mustard. Finish as above. Sultana Scones: Add 50g sultanas to the processed ingredients and pulse to stir in, after adding the milk. Finish as above.
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COUNTRY SOUP SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 15 min 15 min 20 min 20 min COOKING 20 min 20 min 25 min 25 min Leek ½ 1 small 1 1 Carrots 1 1 2 2 Potatoes 1 1 1 2 Onion ¼ ¼ ½ ½ Crushed garlic clove ½ ½ 1 1 Butter 10g 15g 20g 25g Water 500ml 700ml 850ml 1 l Salt & pepper 58 S O U P S E2 1 Peel and wash the vegetables. Slice them in the midi bowl fitted with the 2mm slicing disc. 2 Soften the onion in the butter in a thick-bottomed pan. Add the other vegetables and cook for 2 minutes, stirring constantly. 3 Add the water and season to taste. Simmer gently for 20-25 minutes. 4 Transfer the soup to the main bowl fitted with the main blade and the Blendermix. Blend until desired consistency is reached. 5 If necessary, reheat the soup in the pan over a low heat before serving. Tip: For an even tastier soup, fry some diced bacon with your onion.
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PUMPKIN SOUP SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20 min 30 min 30 min COOKING 15 min 15 min 20 min 20 min Pumpkin 350g 650g 800g 1kg Onion ½ ½ 1 1 Fresh ginger (cm) 1 1 2 3 Curry powder ½ tsp ½ tsp 1 tsp 1 tsp Butter 20g 20g 25g 25g Water 400ml 600ml 800ml 1l Salt & pepper 59 S O U P S E2 1 Peel and wash the pumpkin, onion and ginger. 2 Slice the onion in the midi bowl with the 2mm slicing disc. Set aside. 3 Slice the pumpkin, followed by the ginger. Set aside. 4 Soften the onion in the butter in a thick-bottomed pan. Add the pumpkin and ginger and cook for 2 minutes, stirring constantly. 5 Add the water and season to taste. Simmer gently for 10-15 minutes. 6 Pour the soup into the main bowl fitted with the main blade and the Blendermix. Blend continuously for 1 minute. Tip: for a milder taste, add a little crème fraîche.
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CREAM OF COURGETTE SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20 min 30 min 30 min COOKING 15 min 15 min 20 min 20 min Courgettes 2 4 5 6 Chicken stock cubes ½ 1 1 ½ 2 Water 400ml 600ml 800ml 1l Fresh tarragon leaves 1 2 2 3 Crème fraîche 60ml 100ml 150ml 180ml Salt & pepper 60 S O U P S E4 1 Wash and top the courgettes. Slice them in the midi bowl with the 4mm slicing disc. Bring the water to the boil with the stock cube(s) and cook the courgettes for 20 minutes. 2 Blend the courgettes in the main bowl fitted with the main blade and the Blendermix for 1 minute. Add the tarragon, then the crème fraîche, via the feed tube while the machine is running. 3 Gradually add the cooking liquid via the feed tube until the soup reaches the desired consistency. 4 Serve in bowls or soup dishes with a scattering of tarragon leaves. Season according to taste. Tip: To make this soup vegetarian replace the chicken stock with vegetable stock. tency. bowls or soup dishes with a scattering of tar ccording to taste. this soup vegetarian replace the chicken stock w
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COLD MINT PEA SOUP SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 15 min 15 min 20 min 20 min RESTING 3 h 3 h 3 h 3 h Frozen peas 225g 350g 450g 500g Veg bouillon powder or stock cube 1 1 1 11 /2 Boiling water 400ml 600ml 800ml 900ml Mint leaves 8-10 12-15 handful handful Double cream 3 tsp 1 tbsp 1 tbsp 1 ½ tbsp 61 S O U P S 1 Remove peas from freezer and allow to defrost. 2 Place veg stock cube into boiling water and stir until dissolved. 3 Fit the main blade and Blendermix attachment to the main bowl and pour in peas, keep about 10 peas to decorate. Add mint leaves, stock and cold water then press auto and process until smooth. 4 Pour into a serving bowl and refrigerate until chilled. 5 Before serving, garnish with the cream and decorate with remaining peas and mint leaves. 1 Wash the cauliflower and separate into florets. Pour the water into a thick- bottomed pan. Add the cauliflower, cover with a lid and cook for approx. 30 minutes. 2 Meanwhile, fry the bacon in a frying pan, then blend in the main bowl fitted with the main blade and the Blendermix. While the machine is still running, add the cauliflower and a little of the cooking liquid. 3 Once the cauliflower has been reduced to a smooth purée, add the crème fraîche, nutmeg, salt and pepper. 4 Check the seasoning. Serve piping hot. CREAM OF CAULIFLOWER WITH DICED BACON SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 15 min 15 min 20 min 20 min COOKING 20 min 20 min 30 min 30 min Cauliflower head ½ 1 1 ½ 2 Crème fraîche 100ml 200ml 300ml 400ml Ground nutmeg ½ tsp ½ tsp 1 tsp 1 tsp Diced bacon 50g 100g 150g 200g Salt & pepper
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CHILLED CARROT SOUP SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 30 min 30 min 40 min 40 min RESTING 3 h 3 h 3 h 3 h COOKING 20 min 20 min 25 min 25 min Carrots 350g 700g 1kg 1.3kg Oranges (untreated) 1 2 3 4 Onions ½ 1 1 ½ 2 Chicken stock cubes 1 2 3 4 Water 400ml 650ml 800ml 1l Acacia honey ½ tbsp 1 tbsp 1½ tbsp 2 tbsp Ground cumin ½ tsp 1 tsp 1½ tsp 2 tsp Olive oil Salt & pepper 62 S O U P S E4 1 Bring the water almost to the boil in a large pan and dissolve the stock cubes in it. 2 Peel the carrots and slice them in the midi bowl using the 4mm slicing disc. Cook them in the stock. 3 Cut a sliver of orange peel and add it to the carrots as there are cooking. Peel the onions and chop them in the mini bowl. Fry them in olive oil. Set aside. 4 When the carrots are cooked, blend them with the onions, salt and pepper in the main bowl fitted with the main blade and the Blendermix. Gradually add the cooking liquid via the feed tube. Allow to cool. 5 Juice the oranges using the citrus press and add the juice to the cold carrot soup. Add the honey and ground cumin. Stir in well with the spatula. 6 Allow to chill for at least 3 hours in the fridge. Tip: for a milder taste, add a little crème fraîche.
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CHILLED PEPPER AND MASCARPONE SOUP SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20 min 30 min 30 min RESTING 3 h 3 h 3 h 3 h COOKING 30 min 30 min 35 min 35 min Red peppers (deseeded) 2 3 4 6 Potatoes ½ 1 2 2 Garlic cloves ½ 1 2 2 Onions ½ ½ 1 1 Bouquet garni ½ 1 1 1 Mascarpone 50g 100g 150g 200g Water 400ml 600ml 800ml 1l Olive oil 2 tbsp 3 tbsp 5 tbsp 6 tbsp Pinches ground ginger 1 2 3 4 Cayenne pepper & salt 64 S O U P S E4 1 Peel the potatoes, onions and peppers. 2 Slice the peppers in the midi bowl using the 4mm slicing disc, then the potatoes and finally the onion. Set aside. 3 In a thick-bottomed pan, gently fry the onion in a little olive oil over a low heat for 2 minutes. 4 Add the peppers and garlic and cook for 10 minutes, stirring regularly. 5 Pour in the water and season with salt. Add the potatoes, ginger and bouquet garni. Simmer gently for the amount of time indicated in the table. 6 Discard the bouquet garni. Blend the vegetables with the mascarpone and olive oil in the main bowl fitted with the main blade and the Blendermix. Gradually add the cooking liquid via the feed tube. Season with the Cayenne pepper. 7 Allow to chill for at least 3 hours in the fridge. 8 Just before serving, sprinkle with mild chili powder.
Brand:
Magimix
Product:
Kitchen Machines
Model/name:
Cuisine Systeme 4200 XL
Filetype:
PDF
Available languages:
English