User manual MAGIMIX MICRO

[. . . ] Le Micro www. magimix. com Safety instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 How to use your appliance . . . . . . . . . . . . . . . . . . . . . . . 6 Advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Processing capacities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Aftercare . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 How to read the recipes . . . . . . . . . . . . . . . . . . . . . . . . . 10 Recipe index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 Summary ! PLEASE READ THE SAFETY INSTRUCTIONS CAREFULLY (P. 3) BEFORE USING YOUR APPLIANCE 2 ! SAFETY INSTRUCTIONS • Read all instructions thoroughly. • Before switching on your appliance, make sure that the voltage of your mains supply corresponds to that shown on the identification plate (underneath the motor unit). • This appliance has not been designed to be used by persons (including children) with physical, sensory or mental impairements or who are lacking in experience or knowledge, unless they have been given the necessary supervision and prior instructions about how to use this appliance by a person responsible for their safety. • Never allow the power cord to dangle over the edge of the worktop. [. . . ] Blend for approximately 15 seconds while you add the olive oil via the feed tube. For 1 bowl 2 tablespoons sherry vinegar 100ml olive oil 75g blue cheese 40g hazelnuts Salt 22 Everything for the well-dressed salad Plum sauce • • Preparation: 5 min. Place all the ingredients in the bowl, pulse 4/5 times, then blend for 10 seconds. For 1 small bowl teaspoon grain mustard pot (60g) smooth yoghurt 1 teaspoon orange juice 1 teaspoon plum jam 1 tablespoon vodka 12 / 12 / Curry sauce • • Preparation: 5 min. For 1 bowl 6 tablespoons crème fraîche 1 teaspoon curry powder 3 teaspoons lemon juice Everything for the well-dressed salad 23 Green sauce • • Preparation: 5 min. Place all the ingredients in the bowl, pulse 4/5 times, then blend for 10 seconds. For 1 small bowl 50g cooked spinach 2 hard boiled egg yolks 4 tablespoons olive oil 1 2 pot (60g) smooth yoghurt / 2 teaspoons vinegar 1 small garlic clove 1 spring onion 1 sprig dill 1 sprig tarragon 1 sprig parsley 1 pinch grated nutmeg Goat's cheese sauce • • Preparation: 5 min. Place the onion in the bowl, pulse 2/3 times, then add the remaining ingredients. For 1 small bowl 100g goat’s cheese 3 tablespoons ricotta 60ml olive oil 1 small spring onion 2 teaspoons crème fraîche 1 tablespoon lemon juice salt and pepper Lemon sauce • • Preparation: 3 min. This sauce goes well with every type of salad, especially sweet-and-sour combinations. For 1 small bowl 100ml olive oil 2 tablespoons lemon juice 2 tablespoons crème fraîche 1 2 teaspoon Worcester sauce / salt and pepper Everything for the well-dressed salad 25 Honey and mustard sauce • • Preparation: 5 min. Press the pulse button twice, then switch to continuous mode about 10 seconds and add the olive oil via the feed tube. Totally transforms a chicory and walnut salad, served with thinly-sliced chicken breast. For 1 small bowl 1 tablespoon honey 5 tablespoons olive oil 1 tablespoon grain mustard 2 tablespoons lemon juice 1 2 crushed garlic clove / Grapefruit sauce • • Preparation: 5 min. Place the yoghurt, grapefruit juice and oil in the bowl and press the pulse button 2/3 times. For 1 bowl 1 plain yoghurt (125g) 1 pink grapefruit 2 tablespoons sunflower oil 1 teaspoon chives salt and pepper 26 Everything for the well-dressed salad Tuna sauce • • Preparation: 5 min. Place the shallot, parsley and chives in the bowl, pulse 2/3 times, then add the tuna, fromage frais, salt and pepper. For 1 small bowl 4 tablespoons smooth fat free fromage frais 1 tablespoon tuna in brine 1 2 shallot / 1 sprig flat-leafed parsley 3 chive leaves salt and pepper Yoghurt sauce • • Preparation: 3 min. For 1 bowl 1 pot (125g) smooth yoghurt 1 teaspoon grain mustard 1 tablespoon lemon juice salt and pepper Island sauce • • 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. [. . . ] For 1 bowl 250g tinned chickpeas 2 garlic cloves 2 tablespoons olive oil 4 tablespoons sesame oil 1 lemon juice salt Tantalising appetisers 39 Tuna rillettes • • Preparation: 5 min. For 1 bowl 1 tin tuna in brine (190g net) 2 tablespoons crème fraîche 1 teaspoon olive oil 1 teaspoon mustard juice of 1/2 lemon chives fleur de sel (unrefined salt) and pepper Dijon sauce • • Preparation: 5 min. Cut the ham into pieces and place in the bowl with the crème fraîche and the mustard. For 1 bowl 2 slices ham 2 tablespoons crème fraîche 1 teaspoon grain mustard 40 Tantalising appetisers Tomato and red pepper sauce • • • Preparation: 15 min. [. . . ]