User manual MAGIMIX PRO 500

[. . . ] • his appliance can be used by children aged from 8 years and above, T persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge. Providing they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Cleaning and user maintenance should not be carried out by children without supervision. •  o not operate any appliance with a damaged cord or plug, or after the D appliance has malfunctioned or has been dropped or damaged in any way, or if it is not operating properly. [. . . ] Use the spatula if necessary. Coffee frappé Preparation: 5 min Serves 2 40 ml strong espresso coffee 2 tbsp cane syrup 4 scoops coffee ice cream 100 ml single cream Put the single cream in the freezer for 15 minutes. Place the cold coffee, cane syrup, cream and ice cream in the blender jug. Turn the selector to the setting and process for 30-40 seconds. Belle Hélène pear frappé Preparation: 5 min Serves 2 4 pears in syrup 4 scoops vanilla ice cream 2 tbsp chocolate sauce Place the pears, ice cream and chocolate sauce in the blender jug. Turn the selector to the setting and process for approximately 30 seconds. For an even creamier consistency, turn the selector to 3 and blend for a few extra seconds. 36 FROZEN DESSERTS Apricot frozen yoghurt Preparation: 5 min Serves 4 300 g frozen apricots* 250 g pouring yoghurt 1 tbsp peach syrup 2 tbsp demerara sugar 4 Digestive biscuits Take the fruit out of the freezer 15 minutes before you start. Meanwhile, crush the biscuits in the blender jug using the Pulse button and set aside. Just before serving, place the yoghurt, cane syrup, sugar and apricots in the blender jug. Divide the ice cream between 4 glasses and sprinkle the biscuit crumbs on top. Make sure they do not freeze into a solid block. Strawberry frozen yoghurt Preparation: 5 min Serves 2 250 ml strawberryflavoured drinking yoghurt 200 g strawberries The day before, pour the drinking yoghurt into an ice cube tray. When you are ready to make the frozen yoghurt, wash and hull the strawberries and place them in the blender jug with the yoghurt cubes. Turn the selector to the setting and liquidise for 1 minute or until you achieve a smooth and creamy consistency. Turn the selector to 3 and blend for 20 seconds to melt the chocolate. Allow to set in the refrigerator for at least 3 hours. 44 OTHER PREPARATIONS Cherry and almond clafoutis Preparation: 15 min • Cooking: 45 min Serves 6 750 g pitted cherries 4 large eggs 150 g caster sugar 16 g vanilla sugar 50 g butter 200 ml milk 200 ml reduced fat cream 200 g ground almonds 30 g superfine flour 1 pinch salt Preheat your oven to 180°C (gas mark 4). Place the eggs in the blender jug with the caster sugar and vanilla sugar, turn the selector to 3 and blend for 30 seconds. Add the milk, cream and melted butter, followed by the ground almonds, flour and a pinch of salt. Arrange the cherries so that they cover the base of the tin and pour the mixture on top. You can replace the fresh cherries with bottled griotto cherries. Far Breton prune cake Preparation: 10 min • Cooking: 40 min Serves 4-6 750 ml milk 4 eggs 120 g sugar 125 g superfine flour 1 pinch salt 250 g prunes 10 g butter Preheat your oven to 200°C (gas mark 6). Butter an oven dish, arrange the prunes on the base and pour the batter on top. Bake for 10 minutes at 200°C, then turn the oven down to 180°C (gas mark 4) and bake for a further 30-35 minutes. For a more intense flavour, you can soak the prunes in mature rum beforehand. 46 OTHER PREPARATIONS Mill attachement preparations Tapenade Preparation: 5 min Serves 4 160 g stoned black olives 1 anchovy in olive oil 1 tsp mustard ½ lemon 70 g yoghurt 50 ml olive oil pepper Squeeze the ½ lemon. Put the oil, the lemon juice, the yoghurt and then all the other ingredients in the mill bowl and close carefully. Turn the selector to 2 and process for 10-20 seconds until the mixture has a uniform texture. [. . . ] Creole dip. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Herby sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sauce vierge. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Green chilli sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ]