User manual MAGIMIX JUICE EXTRACTOR SMOOTHIEMIX

[. . . ] Feed the fruit and vegetables in little by little, guiding them through with the pusher. Never attempt to process hard fruit and vegetables using the coulis maker. Never insert foreign objects ­ or your fingers - into the feed tube. Wait until the juice extractor basket has stopped spinning before you open it. [. . . ] Remove the thick skin of the pineapple, then process it in the juice extractor, followed by the broccoli. A delicious juice bursting with vitamins and Makes 2 glasses 6 passion fruit 1 banana 2 oranges 1 lime · Makes 2 glasses 3 ripe apricots 4 medium-sized carrots Halve the passion fruit and scoop out the flesh with a teaspoon. Using the coulis maker, process the passion fruit, followed by the banana (peeled and cut into pieces). Extract the orange and lime juice in the citrus press (you can also peel the citrus fruit and process it using the coulis attachment instead however, extraction is lower). This cocktail tastes even better with the juice of a few strawberries (use the coulis maker). Process the apricots in the juice extractor first, followed by the carrots. A classic cocktail which everyone likes, as well as a good liver tonic · preparation : 5 min Wash the fruit and vegetables. Top and tail the carrots and cut them and the apple into pieces to process in the juice extractor. Extract the juice of the oranges using the citrus press or, if you prefer, peel the oranges, separate the segments and put them through the juice extractor with the other ingredients. Combine the juices in a cocktail shaker with a little crushed ice, if you wish. Very good for the skin · Preparation : 5 min Makes 2 glasses 6 lettuce leaves 2 tomatoes 100 g radishes 1 celery stick ½ cucumber chives Wash all the vegetables. Roll the lettuce leaves together before putting through the juice extractor, followed by the tomatoes, radishes, celery and, last of all, the cucumber. Preparation : 5 min Makes 2 glasses 4 medium-sized carrots 1 cooked beetroot ½ celeriac Skin the beetroot, wash the carrots and celeriac. Put the beetroot through the juice extractor first, followed by the celeriac and lastly the carrots. Preparation : 10 min Makes 4 glasses 300 g raspberries 1 large bunch black grapes 300 g creamy yoghurt 100 ml milk ½ teaspoon white pepper 2 teaspoons honey Prepare a raspberry coulis (keep a few raspberries for decoration). Wash the grapes and strip off their stalks, then process in the coulis maker. 100 ml of the grape and raspberry coulis and whisk the rest into the yoghurt, milk, pepper and honey. Divide the reserved coulis between 4 short glasses, gently pour the yoghurt mixture on top. Preparation : 5 min Makes 2 glasses 300 g black grapes 2-cm piece fresh ginger 200 ml camomile tisane Wash the grapes and strip off their stalks. Preparation : 5 min Makes 4 glasses ½ melon 1 pot smooth yoghurt 200 ml water 1 teaspoon honey 1 tablespoon lemon juice 48 Cut the melon in half and discard the seeds. Serves 6 200 g white chocolate 5 passion fruit 4 eggs 125 g whipped cream 75 g sugar mint leaves · Resting time : 4 hours Cut 4 passion fruit in half and scoop out the pulp with a teaspoon before processing in the coulis maker. Immediately spoon the mousse into small dishes and chill for at least 4 hours. [. . . ] Makes 800 ml 1 carrot 1 onion ½ leek 3 garlic cloves 5 tomatoes 200 ml chicken stock 7 basil leaves 1 tablespoon tomato puree olive oil salt and pepper bouquet garni · In a little olive oil, cook these vegetables in a frying pan with the lid on. Then add them to the pan with a tablespoon of tomato puree and the bouquet garni. Next, add 200 ml chicken stock and the 7 basil leaves, season with salt and pepper and cook for a further 5 minutes or so. Cut the vegetables into small enough pieces to fit through the feed tube. [. . . ]