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Ma Cuisine
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
32
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
54
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
76
* 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 unitStorage box
(1)
Motor shaft
Spatula
Disc support
Slicing disc
Grating disc
Metal blade
Blender
m
ix*
DESCRIPTION
Dough blade
or
Whisk
Lid Standard lidXL
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).
Y
ou 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
98
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.
WARNING
WARNING
1110
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.
Blender
m
ix* : 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.
BL
A
D
E
:
used
in th
e
m
a
in
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 Blender
m
ix attachment should only be used with the metal blade.
2 3
1312
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.
54
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.
1514
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).
WARNING
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
/
G
4
E
/
S
2
1 2
* depending on the model
1716
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 SMOOTHIE
m
IX :
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 32
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
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
dr
ying 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.
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 Blender
m
ix. Your processor is now ready to run.
The Blender
m
ix 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.
2322
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
Blender
m
ix
Metal blade
E2
E4
27
Sauces & Appetisers
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.
Chefs 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.
Chefs 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.
Chefs tip: delicious served with fresh pasta.
Preparation: 5 min
Preparation: 10 min
Preparation: 10 min
28
2
28
28
28
2
8
gh
g
ter ma
yo
y
nna
se
,
use w
o
e
eg
g
g
g
gs
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
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.
Chefs 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.
Chefs 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.
Chefs 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 bowl1 bowl
1 bowl 1 bowl
32 33SAUCES ET APPETIZERS
3
3
33
33
3
3
3
3
3
3
3
3
3
3
3
3
33
3
3
3
3
3
3
3
3
3
3
3
3
3
3
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!
Chefs 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.
Chefs 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 bowl1 bowl
3534
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.
Chefs 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!
Chefs 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.
Chefs 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 bowl1 bowl
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.
Chefs 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
Bread & Baking
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.
Chefs 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
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.
Chefs 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
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
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.
Chefs 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
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
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.
Chefs 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
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
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.
Chefs 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)
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
Soups
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
Blender
m
ix 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.
Chefs 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 Blender
m
ix 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.
Chefs 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
2456
Chicken stock cubes
½11 ½2
Water
400ml 600ml 800ml 1l
Fresh tarragon leaves
1223
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
11
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 Blender
m
ix. 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
½11 ½2
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
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 Blender
m
ix. 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.
Chefs 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)
1234
Onions
½11 ½2
Chicken stock cubes
1234
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
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).
Chefs 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.
Chefs 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
1234
Crème fraîche
160ml 320ml 500ml 650ml
Courgettes
1
/2
3
/4 11½
Carrots
1
/2
3
/4 11½
Turnips
11½2 3
Red pepper
1
/4
1
/3 ½1
Onions
1
/2
1
/2 11½
Cherry tomatoes
35810
Chives
2346
Thyme sprigs
1122
Pinches ground nutmeg
1234
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 11½
Carrots
2346
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
Vegetables
Fish
96
1. Wash the parsley and pat it dry with kitchen paper. Put it in the main bowl with
the metal blade and pulse a few times.
2. Peel and quarter the onions and shallots. Add them to the main bowl and pulse
5 times.
3. Cut the meat into pieces and snip the chives. Add the meat to the main bowl,
along with the capers and chives. Pulse a few times. The meat should be minced,
not hashed.
4. Serve immediately.
Chefs tips: delicious served with a green salad and homemade french fries. You
can also serve it with Worcestershire sauce, tomato ketchup and Tabasco
®
.
Steak tartare
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200
PREPARATION
40 min 40 min 45 min 50 min
Rump steak or sirloin steak
500g 700g 1kg 1.4kg
Shallots
1234
Red onions
2244
Capers
3 tbsp 4 tbsp 6 tbsp 8 tbsp
Bunches of chives
111 ½2
Bunches of flat-leaved parsley
111 ½2
Salt & pepper
Desserts
1. Preheat your oven to 220 °C (gas mark 7).
2. Put the Demerara sugar, salt, caster sugar, diced butter and eggs in the bowl with the
dough blade. Run for 30 seconds.
3. Add the flour, baking powder and chocolate chips and process for a further 20
seconds.
4. Using a tablespoon, place small heaps of this mixture on a baking tin lined with
baking parchment. Leave plenty of space between each one, as they will spread
during cooking.
5. Bake for 8-10 minutes.
6. Allow to cool before eating.
Chefs tip: these cookies are even tastier if you add a few salted peanuts
Chocolate cookies
Preparation: 10 min Resting: 20 min Baking: 8-10 min
100
250g plain flour
125g softened butter*
60g Demerara sugar
60g caster sugar
100g chocolate chips
2 eggs
1 level tbsp baking powder
½ level tsp salt
40 cookies
101
Waffle batter
250g plain flour
400ml milk
75g caster sugar
75g butter
1 level tbsp baking powder
3 eggs
2 pinches salt
12 waffles
To make the pancakes
1. Put the flour, eggs, oil and salt in the main bowl with the metal blade and the Blender
m
ix.
2. Blend for 20 seconds, then gradually add the milk via the opening. Blend for about 2
minutes.
3. Allow the batter to rest in the fridge for at least 1 hour.
4. Preheat your pancake maker. Ladle a small amount of batter onto it and spread it thinly.
Cook for about 2 minutes on each side.
To make the waffles
1. Put the flour, sugar, diced butter, milk,
eggs and salt in the main bowl fitted with
the metal blade and the Blender
m
ix.
2. Blend for 1 minute, then add the
baking powder via the feed tube.
3. Blend for 2 minutes or until the batter
is smooth.
4. Leave the batter to rest in the fridge
for at least 1 hour.
5. Pour a small amount of batter into
your waffle-maker. Cook according to
the manufacturer’s instructions.
Chefs tip: delicious with whipped
cream (recipe p. 109).
For lighter pancakes, you can replace
100ml of milk with beer.
Children’s teatime treats
Preparation: 10 min Resting: 1 hr Cooking: 5 min
Equipment: pancake and waffle makers
Pancake batter
250g plain flour
600ml milk
3 eggs
1 tbsp vegetable oil
1 pinch salt
10-12 pancakes
DESSERTS DESSERTS
BREAD & BAKING
Country loaf ..........................................................38
Baguettes ...............................................................40
Olive and chorizo buns ..........................................42
Sandwich loaf ........................................................44
Fougasse ...............................................................46
Veggie pizza .........................................................48
Leek quiche ............................................................50
Plaited brioche .......................................................52
Traditional brioche .................................................54
Scones ..................................................................56
SOUPS
Country soup .........................................................58
Pumpkin soup ........................................................59
Cream of courgette .................................................60
Cream of cauliflower with diced bacon ....................60
Gazpacho .............................................................61
Chilled carrot soup .................................................62
Chilled pepper and mascarpone soup ......................64
STARTERS
Spring vegetable clafoutis .......................................66
Coleslaw ...............................................................67
Crunchy veg and pasta salad ..................................68
Tomato and mozzarella bruschette ...........................69
Parmesan soufflé ....................................................70
Country pâté ..........................................................72
Salmon rillettes .......................................................73
Salmon blinis .........................................................74
VEGETABLES
Provençal vegetable tian .........................................76
Sweetcorn pancakes ...............................................76
Potato rösti ............................................................77
Celeriac purée .......................................................78
Vegetable crisps .....................................................78
Ratatouille .............................................................79
Potato gratin ..........................................................80
Recipe index
126
75


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