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Moulinex Easy Power A Y45 Manual

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What to do if your appliance
does not work
First of all, check the connection.
- Then check:
. that the liquidiser goblet is properly locked
. that the safety lid is properly locked
. that the control (H) is correctly set to “1” or
“Pulse”
. that the “1/0” button (L) is pushed down
properly.
If your appliance is still not working, con-
tact an approved Moulinex service centre (see
list in the service booklet).
Optional accessory
You can supplement the equipment for your
liquidiser by purchasing the grinder accessory
(for dried fruit) : Ref. 595 7043, from your
usual retailer or an approved Moulinex service
centre.
Recipes
COCKTAILS AND MILK-SHAKES
. “Vitality “ cocktail
1 banana, 200 g carrots, 100 g celeriac or
melon, 50 g orange juice, 1 lemon juice, 8 ice
cubes.
- place all the ingredients into the blender,
apart from the ice cubes, and blend for 40
seconds,
- add the ice cubes into the blender, and mix
for 20 seconds.
. “Sporty” cocktail
The juice of 2 oranges and 1 lemon, 6 tblsp
honey, 2 egg yolks, 3 tblsp single cream, 4 ice
cubes.
- place all the ingredients into the blender, and
mix for 20 seconds.
. “Iceberg” cocktail
The juices of 2 oranges and 1 grapefruit, 2
yoghurts, 40 g sugar, 4 ice cubes.
- place all the ingredients into the blender and
mix for 20 seconds.
. “Coffee” milk shake
1/2 litre cold milk, 6tsp instant coffee, 6tsp
sugar, 6 ice cubes.
- place all the ingredients into the blender and
mix for 25 seconds.
SAUCES
. “Humus”
400g cooked chick peas, the juice of 1/2 lime,
4 garlic cloves, 1 bunch of parsley, 4tblsp olive
oil, 50 ml water, a few pinches of ground chili
pepper, salt, pepper.
- place all the ingredients into the blender and
mix , using the “pulse “ function, for 20 to 30
seconds.
. “Aubergine caviar”
2 large aubergines, 1 garlic clove, 1 tblsp wine
vinegar, 2tblsp olive oil, 2 tomatoes skinned
and chopped, 1 small onion, 1 tblsp lemon
juice.
- remove the stalk from the aubergines and
cut them in half lengthwise,
- with the tip of a small knife, score the flesh
deeply in a criss, cross pattern,
- place the aubergines on a greased baking
tray and bake in a hot oven (gas mark 5,
190°C, 375°F) for 30 minutes,
- after cooking, remove the skin from the
aubergines and cut into small cubes,
- place all the ingredients into the blender and
blend on “pulse” function for 20 seconds,
- serve chilled, and decorate with mint leaves.
. “Avocado sauce”
To accompany fish and cold crab dishes.
1 ripe avocado, peeled and stone removed,
the juice of 1/2 lemon, 2 small pots natural
yoghurt, 1 large onion, 1 tblsp olive oil, salt,
pepper.
- place all the ingredients into the blender and
mix for 40 seconds.
. “Vinaigrette dressing”
Salt, pepper,3 tblsp vinegar (wine, sherry or
cider), 8 tblsp oil (olive, groundnut, corn,
sunflower, etc...)
- place all the ingredients into the blender and
mix for 5 to 10 seconds,
- before mixing the vinaigrette, you may also
add parsley, tarragon, basil, shallot or garlic.
STARTERS
. Chicken liver pate
200g chicken livers, 1 garlic clove,2 whole
eggs and 2 egg yolks, 1 bunch of flat leaf
parsley, 1/4 litre single cream, salt, pepper.
- place all the ingredients into the blender and
mix for 30 seconds,
- pour the mixture into individual buttered
ramekins,
- place the ramekins into a bain marie,
… 8 …


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