User manual MAGIMIX CS 5200 XL PREMIUM

[. . . ] Take it to a Magimix approved after-sales service agent to have it checked. • If the supply cord is damaged, it must be replaced by the manufacturer, a service agent or similarly qualified persons in order to avoid a hazard. • The use of parts not recommended or sold by Magimix may result in injury or electric shocks. • Should any of the parts or accessories become cracked, mis-shapen or undergo a change in dimension, they must be replaced. [. . . ] Peel the garlic cloves, cut them in half and discard the central shoots. Put them in the Micro bowl and add egg yolks, saffron, Cayenne pepper and a little salt and pepper. Then, switching to continuous mode (for 20 seconds), drizzle the olive oil through the feed tube. Serve with Mediterranean fish stew (bouillabaisse) and fried or poached fish. For 1 bowl 2 garlic cloves 2 egg yolks 200ml olive oil 1 tablespoon tomato purée 1 pinch powdered saffron 1 pinch Cayenne pepper salt and pepper The essentials 15 Tartar sauce • • • Preparation: 5 min. For 1 bowl 1 bowl mayonnaise 4 gherkins 2 tablespoons capers 1 small spring onion parsley, chives, chervil salt and pepper Garlic butter for stuffing snails • • Preparation: 5 min. This butter can be used not only for stuffing snails but also to flavour steamed vegetables or to make garlic bread. For 2 dozen snails 125g soft butter 2 garlic cloves ½ bunch parsley salt and pepper 16 The essentials Pesto • • Preparation: 10 min. Peel the garlic cloves, cut them in half and remove the central shoots. Place the garlic, basil, pine nuts, Parmesan cheese, pepper and 1 teaspoon salt in the bowl. For 1 bowl 2 small garlic cloves 1 bunch basil 50g Parmesan cheese 50g pine nuts 100ml olive oil fleur de sel (unrefined salt) and pepper 18 The essentials Fish marinade • • Preparation: 5 min. For 1 small bowl 100ml crème fraîche 1 lime juice 2 tablespoons coconut milk 2 drops Tabasco sauce salt and pepper 28 Everything for the well-dressed salad Latino chilli sauce • • Preparation: 10 min. Cut the chilli peppers open, remove the seeds and cut the flesh into 2 cm squares. Pulse 4/5 times, then add all the other ingredients and blend for 30 seconds. This extremely hot sauce from Chile is perfect with fish, meat and vegetables. For 1 small bowl 4 green chilli peppers 1 4 onion / 1 sprig fresh coriander 1 sprig parsley 2 tablespoons lemon juice 2 tablespoons olive oil 3 teaspoons vinegar 1 teaspoon fleur de sel (unrefined salt) Everything for the well-dressed salad 29 Thai sauce • • Preparation: 5 min. Peel the ginger and garlic clove and place in the bowl with the basil leaves. Pulse 5/6 times, add the other ingredients and give a further 3/4 pulses. Serve with a selection of raw vegetables, such as grated carrot, bean sprouts, lettuce and shitake mushrooms. For 1 small bowl 4 tablespoons lemon juice 3 tablespoons olive oil 1 tablespoon soy sauce 1 tablespoon sesame oil 1 pinch Demerara sugar 1 cm fresh ginger 1 2 garlic clove / 10 basil leaves 1 pinch chilli powder Citrus vinaigrette • • Preparation: 5 min. Squeeze the citrus fruits and place the juice in the bowl with all the ingredients. Adds a touch of sunshine to a green salad served with slices of chicken breast, smoked duck breast or grated carrot. [. . . ] Fry them in 3 tablespoons of olive oil, with the crushed garlic and chilli powder. Pour into the Micro bowl, season according to taste, add the lemon juice, 2 tablespoons of olive oil and the mint leaves. For 1 bowl 3 small courgettes 1 garlic clove 1 pinch chilli powder 5 tablespoons olive oil juice of 1/2 lemon 2 sprigs mint salt and freshly-ground black pepper Hummus • • Preparation: 10 min. Spread hummus onto pitta bread (used in Greek and Lebanese cuisine) and top with tomato, cucumber, spring onion and chopped olives. [. . . ]