User manual MAGIMIX LE MICRO

[. . . ] Le Micro Anglais 21/09/04 15:00 Page 1 Le Micro Instructions for use Recipe book Le Micro Anglais 21/09/04 15:00 Page 2 INTRODUCTION Magimix invented the food processor more than 30 years ago and has used all its experience to design Le Micro - an invaluable addition to your kitchen when it comes to all those small every day tasks. Despite Le Micro's diminutive size, you will soon wonder how you ever did without it, as it tirelessly chops, blends and mixes. In the blink of an eye, you can now prepare a Bearnaise sauce to go with your roast beef, tapenade black olive spread as an impromptu appetizer, or a grapefruit dressing to add some zing to your summer salad . . . What's more, you can make a whole range of quick mini meals to introduce your baby to the authentic taste of home cooking. [. . . ] 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 sec. This extremely hot sauce from Chile is perfect with fish, meat and vegetables. Serves 4 4 green chilli peppers 1 onion /4 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) 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. Serves 4 4 tablespoons lemon juice 3 tablespoons olive oil 1 tablespoon soy sauce 1 tablespoon sesame oil 1 pinch Demerara sugar small cube fresh ginger (1 cm3) 1 garlic clove /2 10 basil leaves 1 pinch chilli powder 25 Le Micro Anglais 21/09/04 15:03 Page 26 EVERYTHING FOR THE WELL-DRESSED SALAD 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. Serves 4 1 orange 1 lemon 1 teaspoon sugar or honey 1 teaspoon Worcester sauce 10 cl olive oil white pepper Cherry tomato vinaigrette · · Preparation : 5 min. Season to taste, pulse 3/4 times, then, with the machine running, add the oil and vinegar via the feed tube. Serves 4 8 large cherry tomatoes 6 tablespoons olive oil 1 garlic clove /2 1 tablespoon balsamic vinegar 10 basil leaves fleur de sel (unrefined salt) and freshly-ground black pepper 26 Le Micro Anglais 21/09/04 15:03 Page 27 TANTALIZING APPETIZERS Le Micro Anglais 21/09/04 15:03 Page 28 TANTALIZING APPETIZERS Anchovy paste · · Preparation : 10 min. Wipe the anchovies with kitchen paper, soak the bread in some milk, then squeeze out the surplus. Place the anchovies, bread, garlic cloves (remove the central shoot), vinegar and pepper. to achieve a smooth paste While the machine is still running, slowly add the olive oil via the feed tube and blend until it has all been absorbed. Serves 4 200 g anchovies in olive oil 2 garlic cloves 1 teaspoon balsamic vinegar 1 slice bread 20 cl olive oil pepper milk Sardine and lemon paste · · Preparation : 10 min. Drain the sardines, cut them in half and place in the bowl with the lemon juice and pulp, the egg yolks, diced butter, parsley, salt and pepper. Serves 4 135 g sardines in olive oil 1 1/2 lemons 50 g butter 2 yolks of hard boiled eggs 5 sprigs flat-leafed parsley salt and pepper 28 Le Micro Anglais 21/09/04 15:03 Page 29 TANTALIZING APPETIZERS Aubergine caviar · Serves 4 1 small aubergine 1 garlic clove 2 tablespoons olive oil 1 tablespoon lemon juice Coarse salt fleur de sel (unrefined salt) and pepper · Preparation : 10 min. Place it in an oven dish lined with coarse salt and cook for approximately 45 min. Cut the aubergine in half, scoop the flesh into the bowl with a spoon. Add the other ingredients and pulse approximately 10 times to obtain a smooth mixture. [. . . ] From 12 months onwards 15 g boneless cod fillet 150 g young spinach leaves 50 g button mushrooms 1 small knob butter 1 dash lemon juice Creamed salmon · · Preparation : 10 min. Place the cooked vegetables and fish in the Micro bowl and pulse 5/6 times, then blend for 20 sec. From 12 months onwards 30 g boneless salmon 50 g potato 50 g lettuce leaves Sole and carrot dinner · · Preparation : 5 min. Place all the ingredients in the bowl and pulse 4/5 times, then blend for approximately 30 sec. [. . . ]