User manual MAGIMIX BLENDER

[. . . ] Le Blender Instructions for Use Safety instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Recipes Soups. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62 Contents IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: • Read all instructions thoroughly. •  protect against electrical shock, never immerse the motor unit in water or To put it in the dishwasher. [. . . ] Put the eggs, milk, cream, salt and pepper in the blender jug, turn the selector to 3 and blend for 20 seconds. Add the filling (lardons, Emmenthal and grated nutmeg) to the egg mixture, turn the selector to 0. 5 and blend for 5-10 seconds. Switch the oven off, wait for 5 minutes before taking the quiche out, then serve immediately. Filling variations: •  resh spinach leaves, blue cheese and walnuts F R •  eblochon cheese, cured country ham and onion •  resh goat’s cheese or feta, courgette, mint, pine nuts F and garlic •  rilled peppers and aubergines, chorizo sausage and G turmeric •  hicken, onion, mushrooms and curry C •  almon and dill S 40 OTHER PREPARATIONS Tomato and mozzarella clafoutis Preparation: 15 min • Cooking: 25 min Serves 6 30 cherry tomatoes 200 ml single cream 3 eggs 250 g mozzarella 2 tbsp olive oil 10 basil leaves salt & pepper Preheat your oven to 180 °C (gas mark 4) Wash and halve the tomatoes. Divide the tomatoes (cut side down) between the ramekins, pour the mixture over and bake for 25 minutes. To prevent the tomatoes from giving off liquid, you can precook them for 30 minutes in a hot oven. Egg and tuna bake Preparation: 10 min • Cooking: 40 min Serves 6 250 g tuna in brine 4 eggs 80 g grated Gruyère cheese 120 ml single cream 1 spring onion chives salt & pepper Preheat your oven to 210 °C (gas mark 6). Break the eggs into the blender jug, add the cream followed by all the other ingredients. Pour the mixture into a buttered cake tin (or silicon mould) and bake for 30-40 minutes. Serve hot, either as a main dish with vegetables and a tomato coulis or as a starter with a green salad. OTHER PREPARATIONS 41 Pancake batter Preparation: 10 min • Resting time: 1 hr Makes about 12 pancakes 3 eggs 2 tbsp vegetable oil 500 ml milk 1 pinch salt 250 g plain flour Put all the ingredients in the blender jug, as listed in the ingredients. Blend for 10 seconds, starting at a low speed and gradually increasing to 3, then turn the speed up to 4 and blend for a further 20 seconds. For lighter pancakes, replace a quarter of the milk with beer or water, and for creamier pancakes, replace some of the milk with cream. To make Breton galettes, replace the wheat flour with buckwheat flour. Pear and chocolate yoghurt pot cake Preparation: 15 min • Cooking: 25 min Serves 6/8 100 g chocolate chips* 4 pear halves in syrup 3 eggs 125 g yoghurt 125 g vegetable oil 375 g flour 250 g caster sugar 2 tsp baking powder butter Preheat your oven to 180 °C (gas mark 4). Add the flour and baking powder, turn the selector down to 1 and blend for 20 seconds. Cut the pear halves into pieces and add to the mixture along with the chocolate chips, turn the selector down to 0. 5 and mix for 5-10 seconds. Divide the mixture between the ramekins, filling each one ¾ full (the mixture will rise in the oven). * You can replace the chocolate chips with dark cooking chocolate chopped in the blender. 42 OTHER PREPARATIONS Cream caramel Preparation: 10 min • Cooking: 60 min Serves 6 700 ml milk 5 eggs 140 g caster sugar 2 tsp vanilla sugar Preheat your oven to 180 °C (gas mark 4). Break the eggs into the blender jug and add 70 g caster sugar, the vanilla sugar and the milk. Heat the rest of the caster sugar in a frying pan over a high heat until it goes brown and turns into caramel. Pour the caramel into the bottom of a soufflé dish, then add the contents of the blender jug. Cook in a bain-marie for 50 minutes (place the dish in the oven in a large tin containing hot water). Allow the cream caramel to cool at room temperature, then chill in the refrigerator for a few hours before serving. Creamy chocolate mousse Preparation: 10 min • Cooking: 5 min • Resting time: 3hr Serves 4-6 200 g good-quality dark chocolate 1 whole egg 250 ml milk Break the chocolate into squares before placing it in the blender jug. Turn the selector to 3 and blend for 20 seconds to melt the chocolate. [. . . ] Quick chocolate fondue. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Baby food Puréed courgette and chervil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Chicken with bulgar wheat. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sole and carrot. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ]