Cuisine Systeme 52... manual
Magimix Cuisine Systeme 5200 XL Premiummanual

User manual for the Magimix Cuisine Systeme 5200 XL Premium in English. This PDF manual has 79 pages.

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Instructions for use Description ................................................6 Maximum processing capacities ..................7 Accessories.........................................8 - 20 Useful hints and tips .................................21 Golden rules............................................24 Recipes How to read the recipes ...........................26 Basic recipes .........................................125 Sauces & Appetisers.................................27 Bread & Baking........................................37 Soups......................................................57 Starters....................................................65 Vegetables...............................................75 Fish.........................................................81 Meat .......................................................89 Desserts...................................................97 Cocktails................................................119 Glossary ...............................................124 Recipe index..........................................125 Contents
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3 2 IMPORTANT SAFEGUARDS IMPORTANT SAFEGUARDS Whenever you use an electrical appliance, you must take some basic safety precautions, including the following: • Read through all the instructions carefully before you start. To avoid the risk of electric shock, never immerse your appliance in water or any other liquid. • This appliance can be used by 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 should not play with the appliance. Cleaning and user maintenance should 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. • If the power cord has been damaged, or if your appliance is no longer working properly, it must be replaced or repaired by the manufacturer, a Magimix- approved after-sales service agent or a similarly qualified person, in order to avoid all risks. • Always unplug your appliance if you are leaving it unattended, and before cleaning it, or fitting or removing parts. • Before plugging an appliance in, always check that the voltage indicated on the appliance corresponds to the voltage of your mains supply. • Models with a chrome finish must always be connected to a grounding outlet with their original power cord. • Never allow the power cord to dangle over the edge of your worktop or counter, and make sure it never comes into contact with hot surfaces. • Never insert your hands – or a utensil - in the feed tube while the disc, blade or juicer is moving, to prevent serious injury and avoid damaging the appliance • You may use a spatula, but only when the processor is not running. • Never put the processor bowls in your microwave oven. • Always handle the discs and blades with caution, as they are extremely sharp. • To avoid all risk of injury, never install the metal blades or discs on the motor shaft unless the bowl has been locked into position first. • The blades are all extremely sharp: never use the slicing disc until all the parts have been properly assembled. • Never use your appliance if the juicer basket has been damaged in any way. • Your appliance is equipped with a thermal protection that automatically switches the motor off if it has been running for too long or is overloaded. If this happens, turn your machine off and wait for it to cool down completely before switching it back on again. • Never leave your appliance running unattended, even though you do not have to keep the AUTO button pressed. • Check that the lid is completely level and correctly locked into position before switching your appliance on. • Never attempt to override the safety mechanisms. • Press the STOP button and wait for all the moving parts to come to a standstill before turning the lid. • Never use your appliance outside. • This appliance is intended solely for domestic use. • The following usages are not covered by the warranty: in kitchen areas reserved for personnel in shops, offices and other workplace environments, on farms, by the patrons of hotels, motels and other commercial environments of a residential nature, and in bed and breakfast-type environments. KEEP THESE IMPORTANT SAFEGUARDS IN A SAFE PLACE FOR DOMESTIC USE ONLY This symbol indicates that this product should not be treated as regular household waste. It should be taken to a collection point for the recycling of electrical and electronic equipment. For more details about collection points, please contact your local council or your household waste disposal service. ENVIRONMENTAL PROTECTION
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5 4 Drawing on its wealth of experience, Magimix has been designing and building sturdy, efficient and easy-to-use kitchen appliances in the heart of Burgundy for more than 40 years. The inventor of the food processor, Magimix now proudly 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 appliance will give you every satisfaction. It will take all the drudgery out of cooking and put the “haute” into your cuisine. You will soon wonder how you ever managed without your Magimix food processor, as it tirelessly chops, blends, kneads, mixes, emulsifies, whisks, grates and slices. You will soon be making lump-free pancake batter, whipping up a batch of mayonnaise and baking delicious homemade bread. Featuring everything from cream of courgette soup and Provençal vegetable tian to shepherd’s pie and chocolate mousse, our recipe book contains more than 100 simple but delicious ideas that will have you using your food processor every day. Multifunction Food Processor
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7 6 * depending on the model (1) For greater stability, thread the power cord through the notches on the underside of the motor unit. Double pusher Graduated pusher Graduated pusher Mini bowl Midi bowl* Main bowl Motor unit Storage box (1) Motor shaft Spatula Disc support Slicing disc Grating disc Metal blade Blendermix* DESCRIPTION Dough blade or Whisk Lid Standard lid XL Feed tube or CONTROL PANEL PULSE STOP AUTO STOP : press this button to switch the machine off. AUTO : press this button to process in continuous mode and obtain a more even texture. Ideal for fine chopping, mixing or blending, as well as for kneading, beating egg whites, slicing or grating. PULSE : press this button for intermittent processing. The machine automatically switches itself off as soon as you release this button, giving you complete control over the task from start to finish. Ideal for coarse chopping or mixing. For preparations such as soups and purées, start off using the pulse button, then switch to continuous mode (AUTO). You will achieve a smoother consistency. 1 pulse = keep the PULSE button pressed down for 1-2 seconds and release. Never unlock the lid without pressing the STOP button first. Your appliance is fitted with a thermal failsafe that automatically switches the motor off if it is overloaded or has been running for too long. If it is activated, press the STOP button and wait until the machine has cooled down completely before switching it on again. Total weight, amounts calculated for the main bowl. MAXIMUM PROCESSING CAPACITIES 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 l 1.3 l 1.8 l 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
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9 8 REMOVING THE CLEAR BOWLS FITTING THE CLEAR BOWLS Place the lid on top of the bowl and turn in an anticlockwise direction until it locks into place. Release the main bowl by turning it clockwise. You can now remove it. 6 6 7 7 Place the bowl on the motor unit and turn in an anticlockwise direction to lock into place. Unlock the lid by turning clockwise and lift it off. 1 1 2 2 Slide the mini bowl onto the motor shaft. Lift the mini bowl out. Fit the mini blade onto the motor shaft inside the Mini bowl. Lift the midi bowl out, holding it by the rim. Slide the midi bowl onto the motor shaft, inside the main bowl. Remove the blade from the mini bowl. Wash all the parts thoroughly (except the motor unit) before using your appliance for the first time. 4 4 5 5 3 3 • Triple protection: your appliance will only work if both the bowl and lid are correctly locked into place, and if the bottom of the double pusher is level with the MAX level indicator (p. 15). • Do not leave the lid in the locked position when the machine is not in use. • 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 W A R N I N G
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11 10 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 (2 mm and 4 mm)* * depending on the model METAL BLADE AND BLENDERMIX STANDARD ACCESSORIES MINI BOWL: equipped with a metal blade for blending, chopping, mixing and emulsifying small amounts. METAL BLADE: used in the main bowl for mincing,blending,emulsifying,chopping. 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. BLADE: used in the main b Fit the metal blade on the motor shaft. Put the ingredients in the bowl. Slot the BlenderMix in the bowl. Turn the lid until it locks into position. The metal blade is extremely sharp. Always hold it by the central hub. When emptying the bowl, either remove the metal blade first or hold it in place by placing a finger on the central hub. BLENDS soups, milkshakes, cake mixtures, pancake batter, etc. Process in continuous mode for 1-4 minutes. CHOPS meat, fish and fresh herbs in either PULSE or continuous mode (AUTO). EMULSIFIES sauces, crushes ice, and chops chocolate and sugar to a powder in continuous mode (AUTO). 1 2 Place the ingredients in the bowl, put the lid on and turn it anticlockwise until it locks into position. Place the metal blade on the motor shaft. It needs to be at the bottom of the bowl. METAL BLADE BLENDERMIX (depending on the model) 1 The Blendermix attachment should only be used with the metal blade. 2 3
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13 12 WHISK 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. It needs to be at the bottom of the bowl. 1 Never exceed the quantities recommended on p. 7. Check out our useful hints and tips on p. 23. Use the spatula to scrape any remaining flour off the bowl walls. 2 3 Depending on the quantity, it usually takes less than a minute to knead a batch of dough. To avoid being engulfed in clouds of flour, put all the ingredients in the bowl before you switch your appliance on. WHIPS cream Before you begin, chill the bowl and ingredients in the fridge for an hour. Pour the whipping or double cream into the bowl. Whisk continuously, keeping a close eye on the cream so that it does not turn into butter. Put the lid on and turn until it locks into place. WHISKS egg whites Put the egg whites in the bowl Whisk continuously for 5-8 minutes, depending on the number of egg whites. Your bowl must be clean and dry. To allow enough air in, remove the graduated pusher beforehand. 2 3 Slot the egg whisk onto the motor shaft. Ensuring it is at the bottom of the bowl. Add the ingredients. When whisking egg whites or whipping cream, remove the graduated pusher from the feed tube to allow more air in. Make sure you fit the four sections together correctly. Check that the metal shaft has been correctly inserted. It should protrude slightly from the top. 1 Check out our useful hints and tips on p. 23. Built to an exclusive, patented Magimix design, the whisk beats the egg whites very gradually, making them stiffer and giving them more volume.
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15 14 GRATER / SLICING DISCS GRATER / SLICING DISCS Lower the midi bowl into the main bowl. Slide the disc support onto the motor shaft. The 2-in-1 feed tube comprises: 1) a large feed tube for round or bulky fruit and vegetables. 2) a small feed tube for small or long fruit and vegetables. Large feed tube: fruit or vegetables for slicing can be left whole. Small feed tube: to slice long fruit or vegetables (e.g. leeks, carrots), stand them upright and close together in the feed tube. Small feed tube: when grating fruit or vegetables, stack them horizontally for longer shreds. B) NON-XL MODELS: you may need to cut large fruit or vegetables (e.g. apples, tomatoes) in half. 1 2 Position your chosen disc so that the relevant function and thickness code is uppermost. For nonreversible discs*, make sure you put them the right way up. The central plastic part should be pointing downwards. Slot the disc onto the disc support. Turn it anticlockwise until it locks into place (a two-stage process). 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 Slicing/grater discs: each disc is engraved with a code, e.g. R/G4: 4-mm grater E/S2: 2-mm slicer We recommend you use the discs in the midi bowl. A) XL MODELS 4 5 3 • Always handle the discs with caution, as the blades are extremely sharp. • Never insert a foreign object - or your fingers - into the feed tube. Always use the pusher designed for that purpose. • Never exceed the recommended quantities (p. 7). W A R N I N G 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. After grating or slicing, you will be left with tiny stubs of fruit or vegetables on your discs. This is entirely normal and ensures a flawless end result. R / G 4 R / G4 E/S 2 1 2 * depending on the model
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17 16 CREATIVE DISC KIT: 3 novel discs for 3 creative cuts: fluted, julienne and extra- wide julienne. DICING KIT: as well as dicing fruit and vegetables, you can also cut them into sticks or french fries. OPTIONAL DISCS USING THE CITRUS PRESS ADDITIONAL ACCESSORIES The accessories you find in the box will vary depending on the model. DOUGH BOWL KIT: perfect for hassle-free baking (bread, brioche, cakes). The dough is kneaded, proved and baked all in the same bowl. MASH & PUREE KIT: for totally natural vegetable purées and fruit compotes. JUICER AND 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. 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. 6-mm grater 6-mm slicer Parmesan Wide julienne Fluted Julienne • • • • • • Extra-wide julienne
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18 THE BENEFITS OF VITAMINS AND MINERALS CLEANING ACCESSORIES: use a bottle brush to clean inside the accessories. DOUGH BLADE: remove the detachable cap* for a more thorough clean. 2 3 Always clean it immediately after use (using water and washing up liquid). Always unplug your appliance before you clean it. MOTOR UNIT: wipe with a soft, damp cloth. 1 4 To preserve the appearance of the detachable parts and make them last as long as possible, make sure you follow these recommendations: • Dishwasher: select the minimum temperature (< 40 °C) and avoid the drying cycle (generally > 60 °C). • Washing by hand: do not leave the parts immersed in detergent for too long. Avoid abrasive products (e.g. stainless-steel scrubbers). • Detergents: read the manufacturer’s instructions to check their compatibility with plastic items. Never leave parts to soak. Dry them straight after washing. Make sure you dry the stainless-steel parts thoroughly to avoid oxidizing stains. These are purely aesthetic and do not affect the quality of the blades, discs or bowls. Some foodstuffs such as carrots tend to stain plastic. Rubbing with a piece of kitchen paper and a little vegetable oil will remove most of this staining. *Insert a spoon handle into the dough blade hub to push the cap off from the inside. The Compact model’s dough blade does not have a cap. Warning: always handle the blades and discs with caution, as they are extremely sharp. Never immerse the motor unit in water. 19 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 Mineral salts Fruit 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 100 g net. NB: dried fruit (dried apricots, etc.) are also a good source of mineral salts, especially magnesium, phosphorous and potassium.
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21 20 USEFUL HINTS & TIPS SIMPLE • AUTO button: the motor adapts its speed to the task at hand. • PULSE button: for more control over the end result. This is the setting you need for precision chopping or blending. Place soft foods (e.g. meat, fish or soft cheese) into the freezer for a few minutes to firm them up before chopping, grating or slicing them in your food processor. NB. they should be firm, not frozen! PRACTICAL • If you want to spend your time using your food processor, rather than cleaning it, do the first task in the mini bowl, then move on to the midi bowl, and finish off with the main bowl. Always start with the hard or dry ingredients and end with the liquid ones. • If your appliance starts to vibrate, carefully wash and dry the feet, and check that you have not exceeded the maximum capacities shown on p. 7. XL LID • The small feed tube is ideal for: - slicing long fruit or vegetables (e.g. cucumbers, carrots, leeks). Stand the fruit and vegetables upright and close together. - slicing small fruit or vegetables (e.g. strawberries, kiwi fruit, turnips). Introduce them into the small feed tube one at a time. - grating long fruit or vegetables (e.g. carrots, courgettes) or chunks of cheese. Stack them horizontally in the small feed tube. • The large feed tube is ideal for: - slicing round fruit or vegetables (e.g. oranges, pineapples, apples, pears, mangoes, tomatoes, potatoes). Either cut them into large pieces before introducing them into the feed tube, or leave them whole. Make sure you do not fill it beyond the MAX level indicator, otherwise your food processor will not start. MINI BOWL • The mini bowl is ideal for processing small amounts. Use it to chop onions or herbs, mince meat, or whiz up dips, salad dressings and mayonnaise. • Before chopping fresh herbs, check that both the herbs and the bowl are perfectly clean and dry. This will ensure you get the very best results. The herbs will also keep for longer. • You can use the mini bowl directly as a serving dish, providing you remember to remove the metal blade first! 20 Hints & Tips Golden rules
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USEFUL HINTS & TIPS 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 foodstuffs, such as carrots, tend to stain plastic. Rubbing the part with a piece of kitchen paper and a little vegetable oil will remove most of the staining. MAIN BOWL • Liquid ingredients: never fill the bowl more than a third full. • Solid ingredients: never fill the bowl more than two-thirds full. METAL BLADE • When processing large amounts of meat or vegetables, cut the food into 2-cm pieces. • If your are chopping meat or fish, use the PULSE button to control the end result. • For vegetable purées, cut the cooked vegetables into large pieces before putting them in the bowl with the metal blade. Use the PULSE button first, then switch to continuous mode (AUTO) until the purée reaches the desired consistency. BLENDERMIX • Soups, pancake batters, cocktails: the metal blade goes in the bowl first, followed by all the ingredients, then the Blendermix. Your processor is now ready to run. The Blendermix attachment gives a smooth volute finish. DOUGH BLADE • Soft dough (brioche, choux pastry, etc.): Magimix food processors work on the rapid kneading principle. Doughs are kneaded for just 30 seconds to 1 minute, the precise time depending on the amount and type of dough. Follow the instructions carefully for each recipe. • Normal dough: for faster results, leave the dough to rise or prove at (or slightly above) room temperature. As flour is very light, you may sometimes notice a cloud of flour escaping from the bowl. To avoid this happening, put all the non-liquid ingredients (salt, flour, butter, eggs, etc.) in the bowl before adding the liquid ingredients (water, milk, etc.). Only then switch your food processor on. • You can store dough in the freezer for up to 2 months, providing you wrap it carefully in cling film. Remember to take it out the day before you intend to use it. EGG WHISK • Make sure your bowl is clean and dry. • Remember to remove the graduated pusher from the lid to let in enough air! • Beaten egg whites: for fluffier egg whites, use eggs that are at room temperature. • Whipped cream: do not use fat-free or low-fat cream, as it will not whip! Make sure the full-fat whipping or double cream you use is chilled. Place the food processor bowl in the freezer for 10 minutes beforehand. If you can track it down, add some powdered stabilizer (e.g. Whip It® ) to the cream, as this will keep it stiff for several hours in the fridge. Keep a close eye on the cream while it is being whipped, to avoid over processing and it turning into butter. CITRUS PRESS • There are 2 cones: a small one for lemons and limes, and a large one for oranges and grapefruit , the small cone is stored inside the large cone. 23 22
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25 24 GOLDEN RULES GOLDEN RULES To get the very best out of our recipes, follow these few simple golden rules: 1. Always use the very best ingredients Choose good-quality, fresh ingredients. The fresher your fruit and vegetables, the more vitamins they will contain. Signs of freshness include smooth skin, green leaves and no bruising. Always use fresh meat and fish. Pay attention to the type of flour indicated in the recipe. The choice of flour is very important, not least because the amount of water you need depends on which type you are using. Wholemeal flour, for instance, contains more bran, which absorbs more water. Plain flour, a very fine, white, all-purpose flour that is best for making cakes, pastries, sauces and pancake batters. Self-raising flour has low gluten content or wholemeal flour with a raising agent mixed in, usually baking powder. It’s used in baking and cake-making. Strong white flour has a higher gluten content and is therefore ideal for making bread and brioche. It is better to use caster sugar, rather than granulated sugar, which has coarser crystals. Icing sugar is very fine and is commonly used for cake decoration. Always use butter, never margarine or a low-fat spread. Yeast comes in two forms – fresh or dried. In our recipes, we have chosen to use fresh yeast, which you can get from your local baker, as well as from specialist shops (or the bakery section of your nearest supermarket). If you use dried yeast, remember to use half the amount indicated for fresh yeast. For the very best results, always dissolve the yeast in a liquid heated to 35 °C. Yeast is a living organism, and if the liquid is any hotter, it will kill it. Salt regulates the rising action of the yeast and reinforces the structure of the gluten. It is best to use pasteurised whole milk. Double cream has a minimum fat content of 48% (35% for whipping cream), compared with 15% for single cream and even less for “lite” versions. It not only tastes better, but holds air bubbles better when whipped. Eggs are sold in four different sizes, with medium eggs weighing 53-63 g. For recipes where the egg whites are to be beaten, bring them up to room temperature first. Eggs must be fresh if they are to be eaten raw in mousses, etc. If you are using them for home baking (e.g. meringues, macaroons), it is a good idea to separate them 2-3 days beforehand, storing the yolks and whites in separate airtight containers in the fridge. For egg whites to whisk properly, your bowl must be clean, with no traces of fat. 2. Be prepared! The following pieces of equipment always come in useful: Measurement instruments: precise electronic kitchen scale (range: from 2g to 2 kg) is vital, as is a cooking thermometer that can measure temperatures of up to 200 °C. Baking tins: it is important to use a baking tin of the right shape, the right quality and made from the right material. We specify which kind of tin is required for each recipe. Cakemaking accessories: cutters of different sizes, to vary the presentation of cakes and pastries. A piping bag is vital for filling cream puffs and eclairs, as well as making meringues or macaroons. You will need a rolling pin for rolling your pastry out and a brush for buttering your tins and painting egg wash on your bread and brioche. 3. Precision In some recipes, especially those for bread and cakes, the instructions must be followed to the letter. Always weigh or measure the ingredients out carefully and respect the kneading, resting and baking times. 4. Cooking - the grand finale How well do you know your oven? The success of your recipe may well depend on it, as the temperatures and cooking times in our recipes are merely there to guide you. These times may vary according to your oven, but will also depend on how finely the ingredients have been chopped. It will also depend on the size and material of the recipient. This is why we recommend you keep a close eye on the baking process and be ready to adjust the cooking time, if necessary. Avoid opening the oven door while your dish is cooking.
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26 HOW TO READ THE RECIPES Level of difficulty: very easy - easy - more sophisticated • The words marked with an asterisk (*) in the recipes are explained in the glossary on p. 124. • In some of the recipes, we have included a table to help you automatically adapt the recipe to the number of required servings and/or the nature of your appliance. For example, the maximum capacity of the C3200 is generally 4-6 servings. • 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 5200 model. Measurements: tsp = teaspoon tbsp = tablespoon 1 bowl = 250-350 g 1 pulse = one press on the PULSE button lasting 1-2 seconds Citrus Press 2-4 4-6 6-8 8 + Compact 3200 • • Cuisine Système 4200 • • • Cuisine Système 5200 • • • • Serves Dough blade Whisk Mini bowl Midi bowl 4-mm grater 4-mm slicer 2-mm grater R2 R4 2-mm slicer Blendermix Metal blade E2 E4
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28 Mayonnaise Aïoli sauce Pesto 1. Put the egg yolks, mustard and 1 tbsp of oil in the mini bowl. 2. Blend for 20 seconds. Then, while the machine is still running, add half the oil via the feed tube, starting with a thin trickle and increasing the flow as the mixture starts to thicken. 3. Add the seasoning, switch the processor back on and gradually add the rest of the oil as before. If you are using vinegar, add it at the very end. Chef’s tip: make sure all the ingredients are at room temperature before you begin. For a lighter mayonnaise, use whole eggs. 1. Peel the garlic cloves. Halve them lengthwise and discard the central shoots. 2. Blend the garlic for 20 seconds in the mini bowl. 3. Make the mayonnaise in the same bowl, on top of the garlic paste, according to the recipe on p. 28. Chef’s tip: makes a tasty dipping sauce for veggie sticks or meat fondue. 1. Wash the basil, strip the leaves from the stalks and carefully pat dry. Peel the garlic clove, halve it lengthwise and discard the central shoot. 2. Put all the ingredients except the oil in the mini bowl. 3. Pulse 10 times or until the mixture is smooth. 4. Switch to continuous mode and trickle the olive oil in via the opening in the lid. Chef’s tip: delicious served with fresh pasta. Preparation: 5 min Preparation: 10 min Preparation: 10 min 28 2 28 28 28 28 a ligh g ter mayo y nnaise, use whole eg g g ggs g g g . 29 28 300ml groundnut oil 1 tbsp strong mustard 2 tbsp white wine vinegar (optional) 2 egg yolks Salt & pepper 1 bowl Ingredients for 1 bowl of mayonnaise 3 garlic cloves 1 bowl 50g pine nuts 50g freshly grated parmesan cheese 100ml olive oil 1 garlic clove 1 bunch fresh basil Fleur de sel sea salt flakes & pepper 1 bowl
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31 1. Chop the shallots and tarragon in the mini bowl (4-5 pulses). 2. Transfer to a small, thick-bottomed saucepan and add the vinegar, salt and pepper. Reduce* by half over a lower heat. 3. Pour this reduction back into the mini bowl. Add the egg yolks and pulse 3 times. 4. Add the butter, cut into dice. Pulse 8 times or until the sauce reaches the desired consistency. Chef’s tip: delicious with grilled red meat. 1. 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. Make the mayonnaise according to the recipe on p. 28. 2. Add all the other ingredients. Pulse 5-6 times or until the mixture is smooth. Chef’s tip: a classic accompaniment for prawns and avocados. SAUCES & APPETIZERS 1. Chop the gherkins, capers, onion and herbs in the mini bowl. Set aside. 2. Make the mayonnaise according to the recipe on p. 28. 3. Add the chopped ingredients and pulse 2-3 times to incorporate them. Season to taste. Chef’s tip: delicious partnered with steak tartare, fish, fondues, etc. Béarnaise sauce Mint sauce Cocktail sauce Tartar sauce Preparation: 10 min Cooking: 10 min Preparation: 5 min Preparation: 10 min Preparation: 5 min 100g butter 50ml cider vinegar 2 egg yolks 2 shallots 2 sprigs tarragon Salt & pepper 1 bowl of mayonnaise 1 tbsp tomato ketchup 1 tbsp port or cognac 1 tsp Worcestershire sauce 1 tbsp thick crème fraîche 2 drops Tabasco® 1 bunch fresh mint 3 tbsp boiling water 2 tbsp caster sugar 5 tbsp white wine vinegar Ingredients for 1 bowl of mayonnaise 4 gherkins 1 spring onion 2 tbsp capers Fresh parsley, chives and chervil Salt & pepper 1 bowl 1 bowl 1 bowl 1 bowl
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32 33 SAUCES ET APPETIZERS 3 3 33 33 3 3 3 3 3 3 3 3 3 3 3 3 33 33 3 3 33 33 33 3 3 33 3 1. Drain the tuna and break into large flakes. Place in the mini bowl. 2. Add all the other ingredients, pulse 4-5 times, and hey presto! Chef’s tip: also great as a spread on slices of toasted country bread. 1. Put all the ingredients except the olive oil in the mini bowl. Blend for about 30 seconds to achieve an even consistency. 2. Run the processor for a further 10-20 seconds, gradually adding the olive oil via the opening until it is completely absorbed. Chef’s tip: delicious with toasted slices of country bread. For a more intense flavour, replace the standard black olives in brine with herbed or Greek-style black olives, remembering to pit them first. Tuna dip Tapenade Preparation: 5 min Preparation: 5 min Tinned tuna in brine (190 g net weight) 2 tbsp soft cheese 1 tsp olive oil 1 tsp mustard Juice of ½ lemon 15 chive leaves Fleur de sel sea salt flakes & pepper 250g pitted black olives 20ml olive oil 1 tbsp capers 2 tsp mustard Juice of 1 lemon Pepper 1 bowl 1 bowl
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35 34 1. Preheat your oven to 180 °C (gas mark 4). 2. Fit the 2-mm grater disc in the midi bowl and grate the cheese. Set aside. 3. Put the olives in the mini bowl and pulse 2-3 times. Dice the ham. 4. Fit the metal blade in the main bowl and blend the flour and eggs for 40 seconds. 5. Press STOP and scrape. Via the opening, add the hot milk and olive oil while the processor is still running. Scrape the flour off the bowl walls using the spatula provided. Stir in the baking powder, olives, cheese, ham, salt and pepper. Pulse 2-3 times to combine thoroughly. 6. Transfer the mixture to a buttered cake tin. 7. Bake in the oven for approx. 45 minutes. Check that the cake is done by inserting a skewer. If it comes out clean, the cake is ready. 8. Allow the cake to cool in the oven with the door ajar. Turn out and serve. Chef’s tip: you can use any flavours you like – the only limit is your imagination! Ham and olive cake Preparation: 10 min Baking: 45 min Equipment: 1 rectangular cake tin 3 3 35 3 35 35 5 35 3 35 5 3 35 5 3 35 35 35 5 35 35 35 5 5 35 3 35 35 3 35 35 3 3 SAUCES & APPETIZERS Cake mixture 150g plain flour 100g gruyère cheese 125ml hot milk 100ml olive oil 3 eggs 1 tbsp baking powder 1 cake Flavouring 200g cooked ham 75g pitted green olives Salt & pepper R2 1. Cut the ham into large pieces and put in the mini bowl. Pulse 4-5 times or until it is finely chopped. 2. Add the cream and mustard. 3. Pulse 4 times, and hey presto! Chef’s tip: especially good with carrot or courgette sticks and cauliflower florets. 1. Peel and quarter the onion and place in the mini bowl. Pulse 3 times. 2. Halve the avocados, discard the stones, scoop out the flesh and cut into large pieces. Switch your food processor on and add the avocado to the onion via the feedtube, together with the lime juice, cream, a few drops of Tabasco® and a dash of olive oil. 3. Blend for about 1 minute to achieve a smooth purée. Season according to taste. Chef’s tip: as a finishing touch, add some finely diced tomato. Dijon dip Guacamole Preparation: 5 min Preparation: 5 min 2 ripe avocados 1 tbsp thick crème fraîche 1 small onion (or spring onion) Juice of 1 lime Tabasco® Olive oil Salt & pepper 2 slices cooked ham 2 tbsp thick crème frâiche 1 tsp whole-grain mustard 1 bowl 1 bowl
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1. Grate the cheese in the midi bowl using the 2-mm grater disc. Set aside. To make the choux pastry 2. Preheat your oven to 180 °C (gas mark 4). Pour the water into a saucepan. Add the diced butter. 3. Bring to the boil. Remove from the heat and add the flour all in one go. Beat in vigorously with a spatula. Return to the heat for about 1 minute, stirring constantly, until the dough no longer sticks to the sides of the pan. 4. Remove from the heat and transfer the dough to the bowl with the dough blade. Process for 15 seconds, then add the eggs one at a time via the feedtube, running for a further 30 seconds. 5. Add three quarters of the cheese and process for 5 seconds. 6. Line a baking sheet with baking parchment. Spoon the dough into a piping bag* with a plain nozzle. Pipe out buns measuring approx. 3 cm across. 7. Brush the buns with egg yolk, flattening them very slightly. Scatter with the rest of the grated cheese. 8. Bake in the oven for 20-25 minutes or until golden. Cool on a wire tray. They should be served warm. Chef’s tip: for sweet puffed pastry, omit the cheese and add 1 tbsp of sugar to the pan with the water and butter. Cheese puffs Preparation: 15 min Baking: 20-25 min Equipment: piping bag* (optional) 36 Choux pastry 200ml water 150g plain flour 75g butter 4 eggs 1 egg yolk (for brushing) 30 cheese puffs Flavouring 100g comté cheese R2
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01. Stir the yeast into the warm water (approx. 35 °C) with a fork until it dissolves. Allow to rest for 1 minute. 02. Put the flour, salt and yeast liquid in the main bowl fitted with the dough blade. 03. Process for 1 minute or until the dough forms a ball. 04. With floured hands, take the dough out of the bowl, roll it into a ball and place it in a large mixing bowl. Cover with cling film or a damp cloth. Allow to rise for approx. 2 hours. 05. Take the dough out of the bowl with floured hands and place it on a floured worktop. Flatten it gently with the heel of your hand A . fold the two sides into the middle, and turn it over B . 06. Transfer the dough to a baking tray lined with baking parchment. Cover with a damp cloth and prove* for 1 hour. 07. 20 minutes before the end of the proving time, fill the dripping pan in the oven with water. Preheat your oven to 220 °C (gas mark 7). 08. Dust the loaf lightly with flour and cut a deep cross in it with the wet blade of a sharp knife C . 09. Bake for approx. 25 minutes or until golden. 10. To check that it is done, turn it over and give it a sharp knock. It should sound hollow. Allow to cool on a wire tray. You can double the amounts with the CS4200 and 5200 models. Chef’s tip: never allow yeast to come into direct contact with salt. Country loaf Preparation: 10 min Resting: 3hr Baking: 25 min 38 Dough 250g strong white bread flour 160ml hand-hot water 12g fresh yeast* 5g salt 1 small loaf A B C
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01. Stir the yeast into the warm water (approx. 35 °C) with a fork until it dissolves. Allow to rest for 1 minute. 02. Place the salt, flour and yeast liquid in the main bowl fitted with the dough blade. 03. Process for 1 minute or until the dough forms a ball. 04. Take the dough out of the bowl with floured hands, roll it into a ball and place it in a large mixing bowl. Cover with cling film or a damp cloth. Allow to rise for approx. 1 hour. 05. Flour your hands and knock back* the dough by giving it a few gentle punches A . Transfer the dough to a floured worktop. 06. Cut the dough into two equal parts B . Roll each one into a thin baguette shape C . 07. Lay the baguettes on a baking tray lined with baking parchment and cover with a damp cloth. Prove* for 40 minutes. 08. 20 minutes before the end of the proving time, fill the dripping pan in the oven with water and preheat your oven to 220 °C (gas mark 7). 09. Dust the baguettes with flour and cut slashes in the top with the wet blade of a sharp knife D . 10. Bake for 15-20 minutes, keeping a close eye on them. 11. To check that the baguettes are done, turn them over and give them a sharp knock. They should sound hollow. Cool on a wire tray. You can double the amounts with the CS4200 and 5200 models. Chef’s tip: never allow yeast to come into direct contact with salt. Baguettes 40 Preparation: 20 min Resting: 1hr40 min Baking: 15-20 min 250g strong white bread flour 150ml hand-hot water 12g fresh yeast* 5g salt 2 baguettes A B C D
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01. Skin the chorizo and place it in the mini bowl. Process for 5 seconds, then add the olives and pulse 3-5 times. Set aside. 02. Stir the yeast into the warm water (approx. 35 °C) with a fork until it dissolves. Allow to rest for 1 minute. 03. Place the salt, flour and yeast liquid in the main bowl fitted with the dough blade. 04. Run your processor for 1 minute or until the dough forms a ball. 05. Add the olives and chorizo, pressing the pulse button a few times to incorporate them. 06. Take the dough out the bowl with floured hands, roll it into a ball and place it in a large mixing bowl. Cover with cling film or a damp cloth and leave to rise for 1 hour. 07. With floured hands, knock back* the dough by giving it a few gentle punches A . 08. Turn the dough out onto a floured worktop and divide into 6 equal pieces (approx. 80 g each) with a sharp knife B Shape into small buns C . 09. Arrange the buns on a baking tray lined with baking parchment. Cover with a damp cloth and prove* for 30 minutes. 10. 20 minutes before the end of the proving time, fill the dripping pan in the oven with water and preheat your oven to 240 °C (gas mark 9). 11. Cut a deep cross in the top of each bun with the wet blade of a sharp knife D . 12. Lower the oven temperature to 200 °C (gas mark 6) and bake the buns for 20 minutes or until they are golden. 13. To check that the buns are done, turn them over and give them a sharp knock. They should sound hollow. Leave them to cool on a wire tray. Chef’s tip: you can replace the olives and chorizo with figs and walnuts. Never allow yeast to come into direct contact with salt. Olive and chorizo buns 42 Preparation: 10 min Resting: 1hr30 min Baking: 20 min Dough 250g strong white bread flour 150ml hand-hot water 4g fresh yeast* 4g salt 6 buns Flavouring 40g pitted olives 80g chorizo sausage A B C D
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1. Stir the yeast into the warm milk (approx. 35 °C) with a fork until it dissolves. Leave to rest for 1 minute. 2. Put the flour, sugar, butter, salt and yeast liquid in the main bowl fitted with the dough blade. Process for 1 minute. 3. With floured hands, transfer the dough to a large, floured mixing bowl. Cover with cling film or a damp cloth and leave to rise for 1 hour. 4. Shape the dough into a fat sausage shape A , transfer to a buttered loaf tin B and cover with a large bowl or cling film C . 5. Preheat your oven to 180 °C (gas mark 4). 6. Allow the dough to prove* for 30 minutes at room temperature. 7. Bake for 30 minutes. If the top starts to go brown, cover it with a piece of aluminium foil. 8. Allow to cool slightly before turning out. Sandwich loaf 44 Preparation: 15 min Resting: 1hr30 min Baking: 30 min Equipment: 1 loaf tin 350g strong white bread flour 275ml hand-hot milk 30g butter 10g caster sugar 10g fresh yeast* 5g salt 1 loaf A B C
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01. Stir the yeast into the warm water (approx. 35 °C) with a fork until it dissolves. Leave to rest for 1 minute. 02. Place the flour, salt, oil and yeast liquid in the main bowl fitted with the dough blade. 03. Process for 1 minute or until a soft dough has formed. 04. With floured hands, transfer the dough to an oiled dish. Cover with cling film and leave to rise for 1 hour. 05. Gently fold the dough over twice A with floured hands and cover with cling film or a damp cloth. Prove* for 30 minutes. 06. Meanwhile, preheat your oven to 240 °C (gas mark 9). 07. Gently lift the dough out of the dish and place it on a baking tray lined with baking parchment, taking care not to squash the air bubbles. 08. Spread the dough out, flattening it with your fingertips B . 09. Scatter the olives and thyme over half the surface and fold the other half over C . Brush with the oil. 10. Bake for approx. 15 minutes. Eat warm or cold. Chef’s tip: you can replace the olives with cherry tomatoes, cheese, etc. Fougasse 46 Preparation: 15 min Resting: 1hr30 min Baking: 15 min 1 fougasse Dough 250g strong white bread flour 150ml hand-hot water 50ml olive oil 6g fresh yeast* 5g salt Flavouring 100g pitted olives 10ml olive oil Thyme A B C
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48 To make the pizza dough 1. Stir the yeast into the warm water (approx. 35 °C) with a fork until it dissolves. Allow to rest for 1 minute. 2. Put the salt, flour, oregano, oil and yeast liquid in the main bowl fitted with the dough blade. 3. Process for 1 minute or until the dough starts to form a ball. If necessary, scrape the bowl walls clean with the spatula and run the processor for a further few seconds. 4. Lift the dough out of the bowl with floured hands and roll it into a ball. Place it in a large mixing bowl and cover with cling film or a damp cloth. Leave to rise for approx. 1 hour. 5. With floured hands, knock back* the dough by giving it a few gentle punches A . 6. Fill the dripping pan in the oven with water and preheat your oven to 240 °C (gas mark 9). 7. Roll the dough out B . on a floured worktop to form one large pizza base (or two smaller ones). Prick it all over with a fork C . To make the topping 1. Wash the vegetables and peel the onion. Fit the 2-mm slicing disc in the midi bowl. Slice the onions and set aside. Slice the courgette and tomatoes, transfer to a colander and sprinkle with salt to get rid of the excess juices. 2. Fry the sliced onion in a little olive oil. 3. Spread the tomato coulis over the pizza base. Add the onions and the drained courgette and tomato slices. Top with round slices of mozzarella. Season each layer with salt and pepper. 4. Lower the oven temperature to 220 °C (gas mark 7) and bake the pizza for 15-20 minutes, depending on the thickness of the base. Check it at regular intervals. 5. As soon as you take it out of the oven, scatter with torn leaves of fresh basil and drizzle with chili oil. Veggie pizza Preparation: 45 min Resting: 1hr Baking: 15-20 min 1 large pizza Dough 200g strong white bread flour 100ml hand-hot water 35ml olive oil 4g salt 6g fresh yeast* 1 tsp dried oregano (optional) Topping 300g mozzarella cheese 6 tbsp tomato coulis 1 small courgette 2 tomatoes 1 onion Fresh basil Chili oil A B C E2
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To make the puff pastry 01. Put the flour and softened butter (cut into pieces) and water in the main bowl fitted with the dough blade. 02. Process for 30 seconds or until bread crumbs are formed. With the food processor still running slowly pour in the water until the pastry forms a ball. 03. Take the pastry out of the bowl, wrap it in cling film and flatten it. Leave in the fridge for 1 hour. 04. Remove the cling film and place the pastry on a floured worktop. Roll out from the centre in four direction to form a cross A . 05. Place the chilled butter between two sheets of cling film. Flatten to form a 2-cm thick square. Remove the clingfilm and place the butter at the centre of the cross B and fold the arms of the cross in towards the centre C . 06. Roll the pastry out to form a long rectangle D . Fold it in thirds like a wallet E . 07. Turn the pastry 90° and roll the pastry out to form a long rectangle F . Fold it in thirds like a wallet E . 08. Wrap the pastry in cling film and chill for 30 minutes in the fridge. 09. Repeat Steps 6, 7 and 8 twice. 10. Roll the pastry out into a circle to fit the quiche tin and leave it in a cool place for 30 minutes. To make the filling 01. Preheat your oven to 210 °C (gas mark 6). 02. Fit the 2-mm grater disc in the midi bowl, grate the cheese and set aside. 03. Wash the leeks. Discard the green part and cut the white part into thin slices using the 2-mm slicing disc in the midi bowl. Set aside. 04. Melt the butter in a sauté pan. Add the leeks, give them a stir, then pour in 50 ml water. 05. Soften the leeks over a low heat for 15 minutes, making sure they do not brown. If necessary, add a little more water. Season with salt and pepper. 06. Prick the quiche base all over with a fork. 07. Either in the main bowl fitted with the metal blade or in the mini bowl, blend the cream, eggs, salt and pepper for 30 seconds. 08. Arrange the leeks in the pastry case. Top with the creamy egg mixture. 09. Scatter with grated cheese and bake for approx. 30 minutes. 10. Serve piping hot. Chef’s tip: you can replace the leeks with onions, diced bacon, tomatoes, etc. Leek quiche 50 Preparation: 45 min Resting: 1h30 min Baking: 30 min Equipment: quiche tin Ø 28-30 cm 1 quiche Puff pastry 250g plain flour 50g softened butter 130ml water 200g chilled butter Filling 100ml crème fraîche 40g butter 40g gruyère cheese 50ml water 2 leeks 2 eggs Salt & pepper A D B E C F E2 R2
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01. Stir the yeast into the warm milk (approx. 35 °C) with a fork until it dissolves. Leave to rest for 1 minute. 02. Put the flour, salt, sugar, butter and yeast liquid in the main bowl fitted with the dough blade. 03. Process for 1 minute. If necessary, scrape the bowl walls with the spatula and process for a few more seconds. 04. With floured hands, transfer the dough to a large, lightly floured mixing bowl. Cover with cling film or a damp cloth and leave to rest for 30 minutes. 05. The dough is now ready to be plaited. Divide it into 3 equal parts A . shape these parts into thin sausage shapes of equal size on a floured worktop B . and plait them together C . Carefully transfer to a buttered and floured loaf tin D . 06. Prove* in a very low oven for 30 minutes. 07. Remove the tin from the oven and turn the oven up to 180 °C (gas mark 4). 08. Brush the brioche with beaten egg. 09. Bake for approx. 20 minutes. If the top starts to brown, cover it with a piece of aluminium foil. 10. Allow to cool before turning out. Plaited brioche 52 Preparation: 20 min Resting: 1hr Baking: 20 min Equipment: 1 rectangular loaf tin 1 brioche loaf 250g strong white bread flour 125ml hand-hot milk 20g butter 40g sugar 14g fresh yeast* 1 pinch of salt 1 beaten egg (for brushing) A B C D
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54 01. Stir the yeast into the warm milk (approx. 35 °C) with a fork until it dissolves. Allow to rest for 1 minute. 02. Put the salt, flour, butter, sugar, eggs and yeast liquid in that order in the main bowl fitted with the dough blade. 03. Process for approx. 30 seconds. 04. Remove the dough blade from the bowl. Transfer the dough to a large, floured mixing bowl using the spatula. Cover with cling film or a damp cloth and leave to rest for 30 minutes. 05. With floured hands, knock back* the dough by giving it a few gentle punches. 06. Transfer the dough to the buttered tin. Pinch the head of the brioche A . and twist it until it becomes detached. Run a floured finger between the ball and the rest of the dough B . Prove for 1 hour in an extremely low oven. 07. Brush the brioche with beaten egg C . 08. Turn the oven up to 180 °C (gas mark 4) and bake the brioche for approx. 25 minutes. 09. If the top starts to brown, cover it with a piece of aluminium foil. 10. Allow to cool before turning out. Chef’s tip: you can add chocolate chips, pink pralines (sugar-coated almonds), etc. to your brioche. Traditional brioche Preparation: 10 min Resting: 1h30 min Baking: 25 min Equipment: fluted round brioche tin 1 brioche loaf Dough 250g strong white bread flour 100g softened butter 30g sugar 4g salt A B C 12g fresh yeast* 60ml hand-hot milk 2 eggs 1 beaten egg (for brushing)
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1. Fit the double-bladed knife. Place the flour, baking powder and salt in the bowl and process briefly to mix them. 2. Cut the butter into pieces and add it to the bowl with the sugar. 3. Process for 5 - 7 seconds, or until the mixture resembles fine breadcrumbs, then, with the machine running, gradually pour the milk in through the feed tube. 4. Process for about 10 seconds or until a sticky mixture has formed. 5. On a well floured surface knead the dough lightly then roll out to 1.5cm thick and using a 5cm pastry cutter, cut out the scones. 6. Place them on a greased baking tray and bake in a hot oven 220° C (gas mark 7) for 10 - 15 minutes or until well risen and browned. 7. Cool on a wire rack. Variations: Cheese Scones : Replace the sugar and with 50g grated cheddar cheese to the dry ingredients together with a pinch of dry mustard. Finish as above. Sultana Scones : Add 50g sultanas to the processed ingredients and pulse to stir in, after adding the milk. Finish as above. Scones 56 Preparation: 5 min Serves 4 250g plain flour 160ml milk 25g caster sugar 50g butter ½ tsp baking powder 1 pinch of salt BREAD & BAKING
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Soups
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1. Peel and wash the pumpkin, onion and ginger. 2. Slice the onion in the midi bowl with the 2-mm slicing disc. Set aside. 3. Slice the pumpkin, followed by the ginger. Set aside. 4. Soften the onion in the butter in a thick-bottomed pan. Add the pumpkin and ginger and cook for 2 minutes, stirring constantly. 5. Add the water and season to taste. Simmer gently for 10-15 minutes. 6. Pour the soup into the main bowl fitted with the metal blade and the Blendermix. Blend continuously for 1-2 minutes. Chef’s tip: for a milder taste, add a little crème fraîche. 1. Peel and wash the vegetables. Slice them in the midi bowl fitted with the 2-mm slicing disc. 2. Soften the onion in the butter in a thick-bottomed pan. Add the other vegetables and cook for 2 minutes, stirring constantly. 3. Add the water and season to taste. Simmer gently for 20-25 minutes. 4. Transfer the soup to the main bowl fitted with the main blade and the Blendermix. Blend until desired consistency is reached. 5. If necessary, reheat the soup in the pan over a low heat before serving. Chef’s tip: For an even tastier soup, fry some diced bacon with your onion. Pumpkin soup Country soup 58 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 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 59 SOUPS SOUPS E2 E2
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1. Wash and top and tail the courgettes. Slice them in the midi bowl with the 4-mm slicing disc. Bring the water to the boil with the stock cube(s) and cook the courgettes for 20 minutes. 2. Blend the courgettes in the main bowl fitted with the metal blade and the Blendermix for 1 minute. Add the tarragon, then the cream, via the feed tube while the machine is running. 3. Gradually add the cooking liquid via the feed tube until the soup reaches the desired consistency. 4. Serve in bowls or soup dishes with a scattering of tarragon leaves. Season according to taste. Chef’s tip: To make this soup vegetarian replace the chicken stock with vegetable stock. 1. Wash the vegetables. 2. Peel the cucumber. Destalk and deseed the pepper. Destalk the tomatoes. 3. Cut all the vegetables into large pieces. Together with the garlic, place them in the main bowl fitted with the metal blade and the Blendermix and blend continuously for 1 minute. 4. Open the lid. Season the soup with salt and pepper, freshly-squeezed lemon juice and olive oil. Blend for a further 1-2 minutes. 5. Chill for at least 3 hours before serving. Chef’s tips: for a more sophisticated starter, garnish with finely diced vegetables. Serve with toasted bread and homemade pesto (recipe p. 29). When making gazpacho for two, use the mini bowl. Cream of courgette Gazpacho 60 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 Liquid crème fraîche 60ml 100ml 150ml 180ml Salt & pepper SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 15 min 15 min 20 min 20 min RESTING 3 hr 3 hr 3 hr 3 hr Ripe tomatoes 250g 500g 750g 1kg Cucumber 1 /8 1 /4 1 /3 1 /2 Red pepper 1 /8 1 /4 1 /3 1 /2 Garlic clove 1 /4 1 /2 3 /4 1 Olive oil 1 tbsp 2 tbsp 3 tbsp 4 tbsp Lemon 1 /2 1 /2 1 1 Salt & pepper 1. Wash the cauliflower and separate into florets. Pour the water into a thick-bottomed pan. Add the cauliflower, cover with a lid and cook for approx. 30 minutes. 2. Meanwhile, fry the bacon in a frying pan, then blend in the main bowl fitted with the metal blade and the 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 cream, nutmeg, salt and pepper. 4. Check the seasoning. Serve piping hot. Cream of cauliflower with diced bacon SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 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 61 SOUPS E4
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62 63 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 4-mm slicing disc. Cook them in the stock. 3. Cut a sliver of orange peel and add it to the carrots as there are cooking. Peel the onions and chop them in the mini bowl. Fry them in olive oil. Set aside. 4. When the carrots are cooked, blend them with the onions, salt and pepper in the main bowl fitted with the metal blade and the 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. Chef’s tip: for a milder taste, add a little crème fraîche. Chilled carrot soup SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 30 min 30 min 40 min 40 min RESTING 3 hr 3 hr 3 hr 3 hr COOKING 20 min 20 min 25 min 25 min Carrots 350g 700g 1kg 1.3kg Oranges (untreated) 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 SOUPS E4
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64 1. Peel the potatoes, onions and peppers. 2. Slice the peppers in the midi bowl using the 4-mm slicing disc, then the potatoes and finally the onion. Set aside. 3. In a thick-bottomed pan, gently fry the onion in a little olive oil over a low heat for 2 minutes. 4. Add the peppers and garlic and cook for 10 minutes, stirring regularly. 5. Pour in the water and season with salt. Add the potatoes, ginger and bouquet garni. Simmer gently for the amount of time indicated in the table. 6. Discard the bouquet garni. Blend the vegetables with the mascarpone and olive oil in the main bowl fitted with the metal blade and the 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 chilli powder. 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 hr 3 hr 3 hr 3 hr 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, mild chilli powder & salt SOUPS E4
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66 1. Wash the vegetables and peel the carrots and onions. 2. Grate the carrots, courgettes and turnips in the midi bowl using the 4-mm grater disc. Set aside. 3. Replace the grater disc with the 4-mm slicing disc. Slice the pepper and onions. Set aside. 4. Break the eggs into the main bowl fitted with the metal blade. Add the snipped chives, cream and nutmeg. Season with salt and pepper. Blend for 30 seconds. 5. Butter the tart tin (or cassolettes) and arrange the vegetables on the bottom. Top with the egg mixture. Add the halved cherry tomatoes and scatter with thyme. 6. Bake for the amount of time indicated in the table in an oven preheated to 180 °C (gas mark 4). Chef’s tip: this starter is delicious served with a garlic sauce. Switch your processor on and drop two garlic cloves (peeled) into the mini bowl. Open the machine, scrape the garlic off the bowl walls with the spatula and add 1 tsp smooth mustard. Switch the processor back on and trickle in 150 ml olive oil via the feed tube. Season to taste and add the juice of ½ lemon. This veg bake is best eaten warm, accompanied by the garlic sauce and a green salad with a walnut-oil dressing. 1. Make the mayonnaise according to the recipe on p. 28, halving the amounts. 2. Wash the vegetables, peel the onions and carrots. Grate the carrots in the midi bowl with the 2-mm grater disc. Set aside. 3. Replace the grater disc with the 4-m slicing disc. Slice the cabbage and onions. 4. Transfer the vegetables to a mixing bowl. Add the mayonnaise, vinegar, mustard, salt, pepper and sugar. 5. Check the seasoning. 6. Stir well and keep in the fridge till ready to serve. Chef’s tips: for a sweet-and-sour starter, add raisins. For extra crunch, scatter with walnuts just before serving. Spring vegetable clafoutis Coleslaw SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20 min 30 min 30 min BAKING 40 min 40 min 50 min 50 min EQUIPMENT Small cassolettes Tart tin Ø 26-30 cm Eggs 1 2 3 4 Crème fraîche 160ml 320ml 500ml 650ml Courgettes 1 / 2 3 / 4 1 1½ Carrots 1 / 2 3 / 4 1 1½ Turnips 1 1½ 2 3 Red pepper 1 / 4 1 / 3 ½ 1 Onions 1 / 2 1 / 2 1 1½ Cherry tomatoes 3 5 8 10 Chives 2 3 4 6 Thyme sprigs 1 1 2 2 Pinches ground nutmeg 1 2 3 4 Salt & pepper SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 10 min 10 min 10 min 10 min Head white cabbage 1 / 6 1 / 4 1 / 2 1 Onions 1 / 4 1 / 2 1 1½ Carrots 2 3 4 6 Strong mustard ½ tsp 1 tsp 1½ tsp 2 tsp Mayonnaise 2 tbsp 4 tbsp 6 tbsp 8 tbsp White wine vinegar ½ tbsp 1 tbsp 2 tbsp 3 tbsp Salt, pepper & sugar 67 STARTERS STARTERS R4 E4 R2 E2
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68 1. Cook the pasta according to the instructions on the packet (approx. 10 minutes). Drain and rinse under the cold tap. Transfer to a mixing bowl and sprinkle with olive oil and freshly-squeezed lemon juice. 2. Set aside in the fridge for at least an hour. 3. After 30 minutes, chop the parsley and basil in the mini bowl. Add to the pasta and return to the fridge. 4. Wash and peel the vegetables. Grate the carrots and courgettes in the midi bowl with the julienne disc or, failing that, the 4-mm grater disc. Set aside. 5. Replace the grater/julienne disc with the 2-mm slicing disc. Slice the radishes, stacking them vertically in the feed tube before switching the processor on. Set aside. 6. Keep all these vegetables in a bowl of cold water in the fridge so that they retain their full crunchiness. 7. Slice the onions and red peppers with the 2-mm slicing disc and put them in their own container in the fridge. 8. Just before serving, drain the vegetables thoroughly and add them to the pasta, together with the onion and red pepper. 9. Season according to taste. 01. Bake a country loaf according to the recipe on p. 38. 02. Make the tapenade according to the recipe on p. 34, halving the amounts. 03. Very lightly toast the slices of bread in the toaster (or the oven) and rub them with the halved garlic cloves. 04. Wash the tomatoes and slice them in the midi bowl with the 2-mm slicing disc. 06. Transfer to a colander and sprinkle with salt to drain out the excess liquid. 07. Spread the bread slices with the tapenade. Top with the sliced tomato, followed by the mozzarella. Season to taste. 08. Place under the oven grill for 3 minutes, or until the cheese has melted. 09. Decorate with a few fresh basil leaves. 10. Serve slightly warm. Crunchy veg and pasta salad Tomato and mozzarella bruschette SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 15 min 15 min 20 min 20 min RESTING 1 hr 1 hr 1 hr 1 hr COOKING 10 min 10 min 10 min 10 min Penne pasta 170g 325g 500g 700g Pink radishes 3 6 8 12 Carrots ½ 1 1 2 Red peppers ½ 1 1 2 Red onions ½ 1 1 2 Lemons ½ 1 1 2 Sprigs basil ½ 1 1 2 Sprigs flat-leaved parsley ½ 1 1 2 Olive oil 1 2 4 6 Salt & pepper 35ml 65ml 100ml 125ml 69 SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 10 min 10 min 10 min 10 min GRILLING 5 min 5 min 5 min 5 min Slices country loaf 2 4 6 8 Tomatoes ½ 1 1½ 2 Tapenade 2 tbsp 4 tbsp 6 tbsp 8 tbsp Mozzarella slices (1 cm thick) 4 8 12 16 Garlic cloves ½ ½ 1 1 Fresh basil leaves 4 8 12 16 Salt & pepper STARTERS STARTERS R4 E2 E2
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70 1. Grate the parmesan in the mini bowl with the parmesan grater or, failing that, the 2-mm grater disc. Set aside. 2. Make a roux* by melting the butter in a saucepan over a low heat and adding the flour, stirring it in rapidly with a wooden spoon. Cook over a low heat, stirring continuously. As soon as the mixture starts to thicken, gradually add the hot water, still constantly stirring. Simmer for 3 minutes over a high heat, stirring constantly. Stir in the grated parmesan. 3. Preheat your oven to 180 °C (gas mark 4). 4. Separate the eggs. 5. Gently incorporate the egg yolks into the mixture away from the heat, adding them one by one. 6. Allow to cool. 7. Put the egg whites in the main bowl fitted with the whisk and beat for 5 minutes, remembering to remove the pusher before you begin. 8. Fold the egg whites gently into the cooled mixture. Season with pepper. 9. Divide the mixture between the ramekins. Bake for 15 minutes and serve immediately. Chef’s tip: serve on a bed of lamb’s lettuce or a mixed green salad. Parmesan soufflé SERVES 2 4 6 8 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20 min 30 min 30 min BAKING 15 min 15 min 15 min 15 min EQUIPMENT Straight-sided ramekins Eggs 2 4 6 8 Parmesan cheese 80g 160g 240g 320g Butter 10g 15g 20g 30g Plain flour 1 tbsp 1½ tbsp 2 tbsp 3 tbsp Water 100ml 200ml 300ml 400ml STARTERS R2
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72 1. Preheat your oven to 180 °C (gas mark 4). If you are using caul fat, soak it in hot water. 2. Put the chicken livers, pork, salt and pepper in the main bowl fitted with the metal blade. 3. Pulse a few times. Add the eggs and cognac via the feed tube. Pulse again 5-6 times. The meat should not be too finely minced. 4. Squeeze out the caul fat and line the terrine with it. 5. Transfer a third of the mixture to the terrine, add some of the veal, cut into thin strips, and scatter with thyme. Repeat this process, ending with the final third. 6. Decorate with a few bay leaves and sprigs of thyme. 7. Pour some water into the oven’s drip tray (or another dish), place the terrine in it and cook in the oven for the time indicated in the table. 8. Allow to cool, then transfer to the fridge. Chef’s tip: serve with toasted country loaf and gherkins. 1. Steam the salmon steaks for 10 minutes. 2. During this time, wash and peel the cucumber. Cut into three sections. Fit the dicing kit in the midi bowl, switch the processor on and dice the cucumber sections one at a time, exerting a steady pressure on the pusher with both hands. If you do not having the dicing kit, cut the cucumber into large dice by hand. Transfer to a colander and sprinkle with salt to drain out the excess liquid. 3. Put the fresh dill in the main bowl with the metal blade and pulse a few times. 4. Add the cooked salmon, broken up into large flakes, followed by the smoked salmon, cut into pieces, and the cream. Blend for 30 seconds. 5. Open the lid and add the juice of the freshly-squeezed lemon, together with the snipped chives. Season to taste. 6. Blend for a further 30 seconds. Check the seasoning. 7. Divide the diced cucumber between glasses and top with the salmon mixture. Scatter with toasted pine nuts and a sprig of dill. 8. Chill in the fridge for 2 hours before serving. Country pâté Salmon rillettes SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 10 min 10 min 10 min 10 min BAKING 2 hr 2 hr 2½ hr 2½ hr EQUIPMENT: TERRINE Pork 250g 500g 750g 1kg Chicken livers 125g 250g 375g 500g Veal escalopes 60g 125g 190g 250g Eggs 1 1 2 3 Cognac 1 tbsp 2 tbsp 3 tbsp 4 tbsp Pork caul* (optional) 1 1 1 1 Fresh thyme and bay leaves Salt & pepper SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 15 min 15 min 15 min 15 min RESTING 2 hr 2 hr 2 hr 2 hr BAKING 5-10 min 5-10 min 5-10 min 5-10 min Fresh salmon steaks 100g 200g 300g 400g Smoked salmon 50g 100g 150g 200g Thick crème fraîche 50g 100g 150g 200g Lemon ½ ½ 1 1 Cucumber ½ ½ 1 1 Chive leaves 3 5 7 10 Sprigs dill 1 2 2 3 Pine nuts (optional) Salt & pepper 73 STARTERS
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74 To make the blini batter 01. Stir the yeast into the warm (35 °C) milk with a fork until it dissolves. Allow to rest for 1 minute. 02. Separate the eggs. 03. Put the flour, salt, egg yolks and yeast liquid in the main bowl fitted with the dough blade. Process for 30-60 seconds. 04. Beat the egg whites in the bowl with the whisk for 5 minutes, remembering to remove the pusher before you begin. 05. Gently fold the cream into the dough, followed by the egg whites, using the spatula. 06. Heat the blini pan, brush with butter and cook each blini for 1 minute on each side. To make the sauce 07. Put the cream in the mini bowl, followed by the cream cheese, lemon juice, salt and dill in that order. 08. Blend for 30 seconds and set aside in the fridge. 09. To serve, top each blini with a spoonful of sauce and add a morsel of smoked salmon or a heap of salmon roe. Salmon blinis STARTERS Blini batter 250g plain flour 250ml milk 25g thick crème fraîche 25g butter 7g fresh yeast* 3 eggs 1 pinch salt Sauce 300g thick crème fraîche 200g St Moret® or Philadelphia® cream cheese 1 tsp salt 2 sprigs dill Juice of 1 lime Smoked salmon or salmon roe Preparation: 10 min Resting: 1hr Cooking: 2 min per blini Equipment: 9-cm blini or frying pan 14 blinis
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76 1. Preheat your oven to 210 °C (gas mark 6-7). 2. Wash and dry the vegetables. Carefully deseed the peppers. Set aside. 3. Slice the vegetables separately in the midi bowl, using the 4-mm slicing disc. 4. Arrange the sliced vegetables and garlic (unpeeled) in separate layers in an oven dish. 5. Scatter with olives, thyme and snipped basil leaves. Sprinkle generously with olive oil. Season. 6. Bake in the oven, adding a glass of water halfway through to prevent the vegetables from drying out. 1. Peel, rinse and dry the potatoes. 2. Peel the garlic, cut in half lengthways and remove the central shoot. Wash and dry the parsley. Put the garlic and parsley in the mini bowl and pulse 4 times. 3. Grate the potatoes in the midi bowl with the 2-mm grater disc. 4. Transfer the grated potatoes to a mixing bowl with the garlic-and-parsley mixture. Combine thoroughly and season. You can either cook one large patty or divide the mixture into small balls and flatten them to make individual patties. 5. Heat the oil and butter in a frying pan. Transfer the rösti(s) to the pan and cook over a moderate heat for 15 minutes. 6. When the underside is golden brown, turn the rösti(s) over. 7. Cook for a further 15 minutes. Chef’s tip: delicious with roast chicken or rib of beef. Provençal vegetable tian Potato rösti SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 10 min 10 min 20 min 20 min BAKING 50 min 50 min 1h 1h Tomatoes 250g 350g 500g 650g Red peppers ½ 1 2 3 Green peppers ½ 1 1 2 Courgettes 1 2 2 2 Aubergines ½ 1 1 2 Black olives 40g 75g 100g 150g Garlic cloves 3 4 5 6 Thyme, basil Olive oil, salt & pepper SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20 min 25 min 30 min BAKING 30 min 30 min 30 min 30 min Potatoes 600g 1kg 1.5kg 2kg Garlic cloves 2 3 4 5 Butter 25g 40g 60g 80g Oil 2 tbsp 3 tbsp 5 tbsp 6 tbsp Parsley sprigs 4 6 8 12 Salt & pepper 77 VEGETABLES VEGETABLES R2 E4 1. Blend all the ingredients in the main bowl fitted with the metal blade for 1-2 minutes. Season. 2. Heat a small frying pan brushed with oil. Ladle the batter into the frying pan to form small pancakes. Cook for 1 minute on each side. Chef’s tip: delicious with game and poultry. Sweetcorn pancakes SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 5 min 5 min 5 min 5 min BAKING 2 min 2 min 2 min 2 min EQUIPMENT 8-10 cm frying pan 250g sweetcorn ½ 1 1 ½ 2 Eggs 2 3 5 6 Plain flour 60g 100g 150g 200g Milk 10ml 15ml 20ml 30ml
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78 1. Peel and wash the celeriac. Cut into large pieces and grate in the midi bowl with the 4-mm grater disc. 2. Pour a litre of water into a large pan or pressure cooker. Add the celeriac. Put the lid on and cook until the celeriac is very soft and easily pierced with the tip of a knife. Drain and allow to cool slightly. 3. Blend the celeriac in the main bowl with the metal blade for 1-2 minutes. 4. When it has reached a smooth consistency, add the cream. 5. Switch the machine back on and slowly trickle the oil in via the feed tube. Season with salt. 6. Reheat the purée for 5 minutes over a low heat. Chef’s tip: You can make purées from a huge range of vegetables (carrots, courgettes, etc.). 1. Wash the vegetables. Halve and deseed the peppers. Peel the onions and garlic. Halve the garlic lengthways and remove the central shoot. 2. Dice all the vegetables (apart from the garlic) separately in the midi bowl fitted with the dicing kit or, failing that use the 4-mm slicing disc. 3. Soften the onions and garlic in a thick-bottomed pan with a little olive oil. Add the peppers. When cooked, lift the vegetables out with a slotted spoon and set aside. 4. Fry the courgettes and aubergines. Lift out and set aside. 5. Add the tomatoes to the pan and cook for 10 minutes. Return all the other vegetables to the pan. 6. Season and add the herbs. 7. Simmer over a low heat without the lid for approx. 40 minutes, stirring frequently with a wooden spoon. Celeriac purée Ratatouille SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 10 min 10 min 15 min 15 min BAKING 20 min 20 min 25 min 25 min Celeriac 500g 1kg 1.5kg 2kg Thick crème fraîche 65g 125g 190g 250g Olive oil 1 tbsp 2 tbsp 3 tbsp 4 tbsp Salt SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 30 min 30 min 35 min 35 min COOKING 50 min 50 min 1hr 1hr Courgettes 150g 250g 375g 500g Tomatoes 300g 500g 750g 1kg Onions 1 2 2 3 Aubergines 1 / 2 1 2 2 Peppers 1 / 2 1 2 2 Garlic cloves 1 2 3 4 Bay leaves, fresh thyme Olive oil, salt & pepper VEGETABLES 7. Simmer over a low heat without the lid for approx. 40 minutes, stirring frequently wi wi with th th a a a w w woo oo oode de den n sp sp spoo oo oon n. n. E4 E4 1. Wash the vegetables. 2. Peel the potatoes and turnips. Top and tail the courgettes. 3. Slice the vegetables separately in the midi bowl with the 2-mm slicing disc. 4. Heat the oil in your deep fryer. As soon as it is hot, fry the vegetable slices. 5. Drain on a wad of kitchen paper before transferring to a serving dish. Season with salt and pepper. 6. Serve immediately. Vegetable crisps SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 15 min 15 min 20 min 25 min FRYING 5 min 5 min 5 min 5 min Potatoes 2 4 6 8 Courgettes 2 2 3 4 Turnips 2 4 6 8 Oil for frying, salt & pepper E2
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80 1. Grate the cheese in the midi bowl with the 2-mm grater disc. Set aside. 2. Peel, wash and dry the potatoes. 3. Replace the grater disc with the 2-mm slicing disc. Slice the potatoes. 4. Preheat your oven to 180 °C (gas mark 4). 5. Peel and halve the garlic cloves. Rub the inside of a gratin dish with them. Butter the dish. Arrange a layer of sliced potato on the bottom, add some grated cheese, salt and pepper and a little cream. Repeat these steps until all the ingredients have been used up, ending with the cheese. 6. Stir the ground nutmeg into the milk and pour over the potatoes. 7. Bake in the oven. The potatoes are cooked when they are easy to pierce with a knife. 8. Serve immediately. Potato gratin SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20 min 25 min 35 min BAKING 1hr 1hr 1hr10 min 1¼ hr Potatoes 600g 1kg 1.5kg 2kg Gruyère cheese 80g 150g 180g 200g Thick crème fraîche 50g 80g 120g 160g Butter 20g 30g 45g 60g Milk 200ml 500ml 750ml 1l Garlic clove 1 1 1 1 Pinch ground nutmeg 1 1 1 1 Salt & pepper E2 R2
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82 1. Wash the vegetables. Peel the courgettes, carrots and turnips. 2. Grate the courgettes, carrots and turnips separately in the midi bowl fitted with the julienne disc or, failing that, the 4-mm grater disc, stacking them horizontally in the feed tube. 3. Replace the julienne/grater disc with the 2-mm slicing disc. Slice the peppers and lemon. Set the lemon aside. 4. Fry the vegetables with a dash of olive oil for 5 minutes. Season. 5. Take a separate sheet of baking parchment for each fillet. Place a small mound of vegetables in the middle of each one and lay the fish on top. Sprinkle with a little white wine. Add a sprig of dill and a slice of lemon. 6. Season. 7. Wrap the parchment up like a boiled sweet, securing the ends with string. 8. Bake in a preheated oven at 180 °C (gas mark 4) for 20-25 minutes. The precise time will vary, depending on the thickness of the fillets and the vegetables. 9. Open the parcels just before serving. Chef’s tip: you can use other types of fish, such as salmon and perch. To make the homemade breadcrumbs 1. Cut the bread into 2-cm slices and leave to go stale. 2. Put the bread in the main bowl with the metal blade (process in several batches for a better end result). 3. Process for 2 minutes. 4. For more flavoursome breadcrumbs, open the lid, add a selection of dried herbs (thyme, sage, rosemary, summer savory, etc.) and pulse a few times. 5. Store in an airtight container. To make the crab cakes 06. Make the mayonnaise according to the recipe on p. 28, halving the amounts. 07. Break the rusks and put them in the main bowl with the metal blade. 08. Process until the rusks have been reduced to a fine crumb, then add the parsley, Worcestershire sauce, mustard and mayonnaise. 09. Introduce the eggs via the feed tube while the machine is still running. Add the crabmeat and pulse a few times to combine. 10. Season generously - the cakes must not be bland. 11. Shape the mixture into cakes measuring 3 cm across. Refrigerate for 30 minutes. 12. Roll the cakes in the breadcrumbs, heat the butter in the frying pan and cook the cakes for about 2-3 minutes on each side or until golden. Chef’s tip: serve with lemon slices and green beans or a green salad. Hake and vegetable julienne* parcels Crab cakes SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 30 min 30 min 35 min 35 min BAKING 25 min 25 min 25 min 25 min EQUIPMENT Kitchen string, baking parchment Hake fillets 2 4 6 8 Courgettes 1 2 3 4 Carrots 2 3 5 6 Turnips 2 3 5 6 Red peppers 1 2 3 4 White wine 60ml 100ml 150ml 200ml Lemon 1 1 1 1 Sprigs of dill 2 4 6 8 Olive oil, salt & pepper SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 4200 5200 5200 PREPARATION 15 min 20 min 20 min 20 min COOKING 10 min 10 min 10 min 10 min NUMBER OF CAKES 6 12 18 24 Crabmeat 160g 240g 320g 500g Butter 30g 45g 60g 80g Rusks 2 2 4 6 Eggs 1 2 2 3 Mustard 1 tsp 2 tsp 2 tsp 3 tsp Pinches Cayenne pepper 1 2 2 3 Bunches of parsley ½ 1 1 2 Worcestershire sauce 1 tbsp 2 tbsp 2 tbsp 3 tbsp Mayonnaise 1 tbsp 2 tbsp 2 tbsp 3 tbsp Homemade breadcrumbs (stale bread) Salt & pepper 83 FISH FISH R4 E2
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84 FISH 1. Remove the outer leaves of the lemongrass and discard the tough base. Slice the soft inner core and set aside. 2. Deseed the chilli peppers and set aside. 3. Process the lemongrass in the mini bowl for 40 seconds. Add the chilli peppers and run for a further 5-10 seconds. 4. Put the fish in the main bowl with the metal blade, followed by the chilli-lemongrass mixture and all the other ingredients. Season to taste. Pulse 7-10 times to obtain an even consistency. 5. Shape the mixture into balls measuring 3 cm across. Flatten with your hand. 6. Heat the oil in a frying pan and cook the cakes for about 2 minutes on each side. Chef’s tip: delicious with a sweet-and-sour sauce. For a crunchier texture, add raw green beans. Oriental fishcakes SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 15 min 15 min 15 min 15 min COOKING 10 min 10 min 10 min 10 min NUMBER OF CAKES 6 12 18 24 Cod 230g 450g 680g 900g Nam pla fish sauce 1 tbsp 2 tbsp 3 tbsp 4 tbsp Ground turmeric ½ tsp 1 tsp 2 tsp 2 tsp Ground cumin ½ tsp 1 tsp 2 tsp 2 tsp Ground ginger ½ tsp 1 tsp 2 tsp 2 tsp Eggs 1 1 2 2 Sugar ½ tsp 1 tsp 2 tsp 2 tsp Lemongrass stalks 1 2 3 4 Fresh green chilli peppers ½ 1 1 2 Salt & pepper
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01. Preheat your oven to 240 °C (gas mark 9). 02. Peel the potatoes. Slice them in the midi bowl with the 2-mm slicing disc. 03. Transfer to a pan of boiling water. Bring back to the boil and cook for 2 minutes. 04. While the potatoes are cooking, cook the spinach for 1 minute in a sieve placed over the pan. Drain and set aside. 05. Chop the onions, carrots and parsley in the mini bowl. 06. Fry in a little olive oil for 5 minutes. 07. Remove from the heat. Add half the parmesan, plus the lemon juice and mustard. Set aside. 08. Blend the spinach, fish, eggs and cream in the main bowl with the metal blade. 09. Arrange a layer of the fish and spinach mixture, then the onion and carrot mixture in a large gratin dish. Cover with a layer of potatoes. 10. Between each layer, sprinkle a little olive oil and pepper. Top the gratin with the remaining parmesan. 11. Bake until the top is golden brown. Chef’s tip: you can use cod instead of haddock. 1. Peel the onions. Snip the chives. Set aside. 2. Put the onions in the main bowl with the metal blade and pulse 3 times. 3. Deseed the peppers, remove the white pith, and cut into pieces. 4. Add the peppers to the main bowl and pulse 4 times. 5. Chop the salmon into large pieces and add to the main bowl along with the capers and chives. Pulse 4 times. 6. Open the lid and pour in the olive oil and freshly-squeezed lemon or lime juice. Season with pepper. Pulse 1-2 times. 7. Lightly grease a mould, a fill with the chopped salmon. Once set carefully remove the mold. 8. Serve immediately with toast. Fish pie Salmon tartare SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 4200 5200 5200 PREPARATION 30 min 30 min 30 min 30 min BAKING 25 min 25 min 25 min 25 min EQUIPMENT Gratin dish Haddock fillets 150g 300g 450g 600g Liquid crème fraîche 40ml 75ml 100ml 150ml Parmesan cheese 70g 100g 150g 200g Fresh spinach 150g 300g 450g 600g Potatoes 3 5 8 10 Eggs 1 2 3 4 Onions 1 1 2 2 Carrots 1 1 2 2 Lemons 1 1 2 2 Mustard 1 tbsp 1 tbsp 2 tbsp 2 tbsp Handfuls of parsley 1 1 2 2 Olive oil SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 15 min 15 min 20 min 30 min EQUIPMENT Food ring / cutter (optional) Raw salmon 400g 800g 1.1kg 1.5kg Lemons or limes 1 2 3 4 Olive oil 2 tbsp 4 tbsp 6 tbsp 8 tbsp Bunches chives 1 1 2 2 Red and yellow peppers 1 1 2 2 Capers 2 tbsp 4 tbsp 6 tbsp 8 tbsp Onions 1 2 3 3 Pepper 87 FISH E2 86
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88 1. Cut the salmon into pieces and put in the mini bowl. Pulse twice, then run continuously for 1 minute. Set aside. 2. Mix the milk and rice flour together and cook in a saucepan over a low heat, gradually bring to boiling point. Remove from the heat. 3. Add the salmon in the saucepan, together with the egg yolks, ketchup, vodka, Cayenne pepper, pepper and nutmeg. 4. Combine thoroughly. 5. Preheat your oven to 150 °C (gas mark 2). 6. Beat the egg whites in the main bowl with the whisk for 5 minutes, remembering to remove the pusher or cap before you begin. 7. Butter the ramekins and dust with flour. 8. Gently fold the egg whites into the salmon mixture with the spatula. Divide the mixture between the ramekins. They should not be more than three-quarters full. Slide a knife blade between the sides of the ramekins and the mixture. 9. Bake for the time indicated in the table. Serve immediately. Smoked salmon soufflé SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20 min 25 min 25 min BAKING 10 min 10 min 15 min 20 min EQUIPMENT Straight-sided ramekins Smoked salmon 50g 100g 150g 200g Rice flour 15g 25g 40g 50g Egg yolks 1 2 3 4 Egg whites 2 3 5 7 Milk 80ml 100ml 150ml 200ml Tomato ketchup 1 tsp 1 tsp 1 ½ tsp 2 tsp Vodka 1 tbsp 1 tbsp 1 ½ tbsp 2 tbsp Pinches Cayenne pepper 1 1 1 2 Pinches ground nutmeg 1 2 3 4 Plain flour 1 tbsp 1 tbsp 2 tbsp 3 tbsp Knobs butter 1 1 2 2 Salt & pepper FISH
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Meat
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90 01. Grate the cheese in the midi bowl with the 2-mm grater disc. Set aside. 02. Wash and peel the potatoes. Replace the grater disc with the 2-mm slicing disc. Slice half the potatoes, empty the bowl, then slice the other half. Cook in a pan of water for 30-40 minutes (20 minutes in a pressure cooker). 03. Drain the potatoes. Place half of them in the main bowl with the metal blade. Add a little milk and pulse 4-5 times. Add a little more milk if you prefer a softer consistency. Set aside. Repeat these steps with the other half of the potatoes. 04. Transfer to a mixing bowl. 05. Add three-quarters of the butter. Season with salt and pepper. Wait for the butter to melt, then stir in. 06. Preheat your oven to 210 °C (gas mark 6-7). 07. Peel and quarter the onions. Peel the garlic. Chop in the main bowl with the metal blade, together with the parsley. 08. Cut the steak into large pieces and add to the onion and garlic mixture in the main bowl. Pulse 3 times, then switch to continuous mode for 1 minute. 09. Heat the rest of the oil and butter in a frying pan. Fry the meat for 1 minute, stirring constantly. Away from the heat, stir in the eggs and season. 10. Put the meat in a gratin dish and cover with the mashed potato. Smooth the surface. 11. Scatter with grated cheese and dot with butter. Bake for 20 minutes. 12. Serve piping hot. 01. Cut the lamb into large cubes. Combine thoroughly with the curry powder and allow to marinade for 2 hours. 02. Slice the bananas. Peel the garlic and put it in the main bowl with the metal blade, along with the lamb. Process for 45 seconds. Add the bananas and pulse 2-3 times. Add the eggs via the feed tube. Season. Blend for a further 20 seconds. 03. Check the seasoning (it should be hot!). 04. Heat 2 tbsp oil in a frying pan. Fry the mixture, then cook for 5-10 minutes, stirring constantly. 05. Preheat your oven to 180 °C (gas mark 4). 06. Peel the paper backing away from the sheets of filo pastry. 07. Lay a small heap of filling in the middle of each sheet. Fold the left side over, then the right side. Next, fold the top and bottom sides up to form squares or triangles. Brush the last flap of pastry with egg yolk to seal the parcel. 08. Place each parcel on a baking sheet lined with baking parchment, with the join underneath. Brush the top with egg. 09. Bake in the oven for approx. 15 minutes. 10. If the pastry browns too quickly, turn the temperature down. Cottage pie Curried lamb filo parcels SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 40 min 40 min 45 min 50 min COOKING 50 min 50 min 50 min 50 min Floury potatoes 800g 1.5kg 2kg 2.5kg Rump steak 280g 550g 725g 1kg Onions 1 2 3 4 Garlic cloves 1 1 2 2 Sprigs flat-leaved parsley 2 2 3 4 Eggs 1 1 2 3 Butter 40g 70g 100g 140g Gruyere cheese 800ml 1,5l 2l 2,5l Oil 30g 50g 70g 100g Milk Salt & pepper SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 25 min 25 min 35 min 40 min REPOS 2 hr 2 hr 2 hr 2 hr COOKING 20 min 20 min 30 min 30 min Saddle of lamb 300g 600g 900g 1.2kg Curry powder 2 tsp 2 tsp 3 tsp 3 tsp Bananas 3 / 4 1 1 1 / 2 2 Eggs 1 1 2 2 Garlic cloves 1 1 1½ 2 Filo sheets 2 4 6 8 Oil 1 tbsp 2 tbsp 3 tbsp 4 tbsp Egg yolk 1 1 1 1 Salt & pepper 91 MEAT MEAT R2 E2
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To make the bread buns 01. Stir the yeast into the warm (35 °C) water with a fork until it dissolves. Allow to rest for 1 minute. 02. Put the salt, flour, sugar, butter, egg and yeast liquid in the main bowl fitted with the dough blade. 03. Process for 30 seconds. 04. Transfer the dough to a floured mixing bowl using the spatula. Cover with cling film or a damp cloth. Leave to rest for 30 minutes. 05. Knock the dough down by giving it a few gentle punches. Turn out onto a floured worktop. 06. Divide into 6 equal pieces using a sharp knife A . Shape the dough into smooth- topped buns so that they have a uniform appearance after baking B . 07. Take a shelf out of the oven and line it with baking parchment. Arrange the buns on top, cover with a damp cloth and prove for 30 minutes. 08. Preheat your oven to 220 °C (gas mark 7). 09. Brush the buns with the egg-and-milk mixture C . 10. Scatter with sesame seeds D . 11. Bake in the oven for 10 minutes, or until golden. 12. Allow to cool before eating. Chef’s tips: you can replace the sesame seeds with poppy or sunflower seeds. For people with a healthy appetite, make four buns instead of six. To make the burgers and garnish 01. Wash the lettuce. Peel and halve the onion. Slice the tomatoes, one of the onion halves and the lettuce in the midi bowl with the 2-mm slicing disc. Set aside. 02. Cut the remaining half-onion into pieces, transfer to the main bowl with the metal blade and pulse 5 times. 03. Cut the meat into large pieces. Add to the onion in the main bowl. Pulse a few times - the meat should be minced, not hashed. Season. Pulse 2 more times. 04. Shape the hamburgers with your hands. Fry them in a frying pan with a little olive oil for about 2 minutes on each side. 05. Top each hamburger with a cheese slice. Cover the frying pan until it is time to serve. 06. Make the mayonnaise according to the recipe on p.28, halving the amounts. 07. Split the buns, fill with tomato, lettuce, steak, mayonnaise and ketchup. 08. Eat while they are hot. Chef’s tips: for even tastier hamburgers, add a slice of bacon to each one. Serve with french fries. Hamburgers Preparation: 10 min Resting: 1 hr Cooking: 10 min 6 burgers Bread buns 300g strong white flour 120ml hand-hot water 10g fresh yeast* 40g melted butter 25g sugar 3g salt 1 egg 1 egg beaten with 15ml milk (for brushing) Sesame seeds (optional) Minced meat 400g lean beef ½ red onion 1 tbsp olive oil Salt & pepper Garnish 2 tomatoes ½ red onion 1 ‘Little Gem’ lettuce 6 cheese slices Mayonnaise, tomato ketchup A C B D 92 93 E2
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94 01. Preheat your oven to 180 °C (gas mark 4). 02. Wash the tomatoes. Remove the top third, or “hat”. Scoop out the flesh with a teaspoon. Sprinkle salt on the inside and place them upside down on kitchen paper to drain out the excess liquid. To make the stuffing 03. Soak the bread in lukewarm milk. 04. Peel and quarter the garlic and onions, removing the garlic’s bitter central shoot. Wash and dry the parsley. Transfer to the main bowl with the metal blade. Pulse 3-4 times. 05. Cut the meat into large pieces and add to the main bowl. Process for 20 seconds. Squeeze the bread out and add to the bowl, together with a little of the tomato flesh, the paprika and the salt and pepper. 06. Pulse 4-5 times to achieve an even texture. Check the seasoning. 07. Fill the tomatoes with the meat stuffing. Put their “hats” back on. Arrange in an oven dish and sprinkle with olive oil. 08. Bake for the time indicated in the table. Chef’s tip: delicious served with rice or bulgur wheat. 01. Strip the mint and coriander leaves from their stalks and put them in the main bowl with the metal blade. Process for a few seconds. 02. Peel the onion and cut into large pieces. Add to the herbs in the main bowl and pulse 5 times. Set aside. 03. Cut the meat into large pieces and transfer to the main bowl. Process for 20 seconds, or until the meat is chopped, but not hashed. Add the olive oil, onion, herbs and spices. Season with salt and pepper. Pulse twice. 04. Shapethemixtureintosmallmeatballswithyourhands.Threadthemontoskewers, about four to each one. Cook them under the oven grill, on your barbecue or in a large nonstick frying pan. 05. The meatballs should take about 10 minutes to cook, but keep a close eye on them. Chef’s tip: serve with mashed or steamed potatoes, or bulgur wheat. Stuffed tomatoes Kefta kebabs SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 30 min 30 min 40 min 50 min COOKING 30 min 30 min 35 min 40 min Large tomatoes 4 8 12 16 Meat 225g 450g 675g 900g Bread (crusts removed) 60g 100g 130g 150g Milk 2 tbsp 4 tbsp 4 tbsp 6 tbsp Garlic cloves 1 2 3 3 Onions 1 1 2 2 Sprigs parsley 3 5 7 10 Paprika 1 tsp 1 tsp 2 tsp 2 tsp Salt & pepper SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20 min 20 min 20 min COOKING 10 min 10 min 10 min 10 min Lean beef 250g 500g 700g 1kg Onion ½ ½ 1 1 Sprigs fresh coriander 1 1 3 3 Sprigs fresh mint 1 1 3 3 Ground cumin 1 tsp 1 tsp 2 tsp 2 tsp Paprika 1 tsp 1 tsp 2 tsp 2 tsp Ras el hanout (Moroccan) spice mix 1 tsp 1 tsp 2 tsp 2 tsp Olive oil 1 tsp 2 tsp 3 tsp 4 tsp Salt & pepper 95
Brand:
Magimix
Product:
Kitchen Machines
Model/name:
Cuisine Systeme 5200 XL Premium
Filetype:
PDF
Available languages:
English