MAGIMIX Ma Cuisine C 3200 User Manual
  1. Manuals
  2. Brands
  3. MAGIMIX Manuals
  4. Blender
  5. Ma Cuisine C 3200
  6. User manual
MAGIMIX Ma Cuisine C 3200 User Manual

MAGIMIX Ma Cuisine C 3200 User Manual

Hide thumbs Also See for Ma Cuisine C 3200:
Table of Contents

Advertisement

Quick Links

See also: Manual
Ma Cuisine

Advertisement

Table of Contents
loading
Need help?

Need help?

Do you have a question about the Ma Cuisine C 3200 and is the answer not in the manual?

Questions and answers

Subscribe to Our Youtube Channel

Related Manuals for MAGIMIX Ma Cuisine C 3200

Summary of Contents for MAGIMIX Ma Cuisine C 3200

  • Page 1 Ma Cuisine...
  • Page 2 Download the Magimix app or visit our website magimix.com...

  • Page 3: Table Of Contents

    Instructions for use Description ..........6 Maximum processing capacities ....7 Accessories .........8 - 18 The benefits of vitamins and minerals ..19 Useful hints and tips ......... 20 Golden rules ..........24 Recipes How to read the recipes ......26 Sauces &...
  • Page 4 IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 01. Read all instructions. 02. To protect against risk of electrical shock do not put the food processor base in water or other liquid. 03.
  • Page 5 IMPORTANT SAFEGUARDS 19. Moving Parts - Keep fingers out of feed and discharge openings. 20. Sharp Blade - Never use slicer unless completely assembled. 21. Do not place on or near a hot gas or electric burner or on a hot oven. 22.
  • Page 6 Whether your making lump-free pancake batter, whipping up a batch of mayonnaise or baking delicious homemade bread you’ll see that Magimix takes all the drudgery out of cooking and puts the “haute” into your cuisine. Featuring everything from fancy French dishes and creamy soups to shepherd’s pie and chocolate mousse, our more than...

  • Page 8: Description

    DESCRIPTION Double pusher Metal blade XL pusher Blender Feed tube Grating disc XL Lid Slicing disc Mini bowl Disc support Midi bowl* Whisk Main bowl Dough blade* Motor shaft Storage box Motor unit Spatula *Depending on the model (1) For greater stability, thread the power cord through the notches on the underside of the motor unit.

  • Page 9: Maximum Processing Capacities

    CONTROL PANEL STOP AUTO PULSE STOP : press this button to switch the machine off. AUTO : press this button to process in continuous mode and obtain a more even texture. Ideal for fine chopping, mixing or blending, as well as for kneading, beating egg whites, slicing or grating.
  • Page 10 INSTALLING THE BOWLS Wash all the parts thoroughly (except the motor unit) before using your appliance for the first time. Place the bowl on the motor unit and turn Slide the midi bowl onto the motor shaft, in an anticlockwise direction to lock into inside the main bowl.
  • Page 11 REMOVING THE BOWLS Unlock the lid by turning clockwise and Remove the blade from the mini bowl. lift it off. Lift the mini bowl out. Lift the midi bowl out, holding it by the rim. W A R N I N G •...

  • Page 12: Accessories

    STANDARD ACCESSORIES MINI BOWL: equipped with a metal MIDI BOWL: a practical, easy-clean blade for blending, chopping, mixing and bowl specially designed for use with the emulsifying small amounts. discs. METAL BLADE: used in the main bowl for DOUGH BLADE: used in the main bowl mincing, blending, emulsifying, chopping.
  • Page 13 METAL BLADE AND BLENDERMIX METAL BLADE CHOPS meat, fish and fresh herbs in EMULSIFIES sauces, crushes ice, and either PULSE or continuous mode (AUTO). chops chocolate and sugar to a powder in continuous mode (AUTO). Place the metal blade on the motor shaft. Place the ingredients in the bowl, put the It needs to be at the bottom of the bowl.
  • Page 14 DOUGH BLADE MIXES and KNEADS leavened dough for MIXES and KNEADS unleavened dough bread, brioche, etc. for shortcrust pastry, rich shortcrust pastry, etc. Depending on the quantity, it usually takes less than a minute to knead a batch of dough. Place all ingredients in the bowl and replace the lid before you switch your appliance on.
  • Page 15 Check out our useful hints and tips on p.23. Built to an exclusive, patented Magimix design, the whisk beats the egg whites very gradually, making them stiffer and giving them more volume.
  • Page 16 GRATING / SLICING DISCS We recommend you use the discs in the midi bowl. Lower the midi bowl into the main bowl. Slicing/grater discs: Slide the disc support onto the motor each disc is engraved with a code, e.g. shaft. R/G4: 4mm grater E/S2: 2mm slicer Position your chosen disc so that the...
  • Page 17 GRATING / SLICING DISCS The 2-in-1 feed tube comprises: The lid is equipped with a safety system 1) a large feed tube for round or bulky which means that your appliance will only fruit and vegetables. work if the bottom of the large pusher is 2) a small feed tube for small or long level with the MAX level indicator.

  • Page 18: Accessories

    ADDITIONAL ACCESSORIES The accessories you find in the box will vary depending on the model. CITRUS PRESS: with a lever arm and 2 JUICER AND SMOOTHIE IX : cones, yielding juice with no pips and just ideal for making juices, cocktails, the right amount of pulp.
  • Page 19 USING THE CITRUS PRESS Insert the citrus press basket onto the bowl Select the right cone for the size of your and turn it anticlockwise until it locks into citrus fruit. The larger cone should always position. be clipped onto the smaller one. Slide the cone onto the motor shaft.
  • Page 20 CLEANING Always unplug your appliance before you clean it. ACCESSORIES: use a bottle brush to Always clean it immediately after use (using water and washing up liquid). clean inside the accessories. To preserve the appearance of the detachable parts and make them last as long as possible, make sure you follow these recommendations: •...

  • Page 21: The Benefits Of Vitamins And Minerals

    THE BENEFITS OF VITAMINS AND MINERALS Vitamins Fruits Vegetables B1/B6 Asparagus • • Apple • • • Apricot • • • • Cabbage • • • • Blackberry • • • • Carrot • • • Blueberries • • • Celery root •...
  • Page 22 Hints & Tips Golden rules...

  • Page 23: Useful Hints And Tips

    USEFUL HINTS & TIPS SIMPLE • AUTO button: the motor adapts its speed to the task at hand. • PULSE button: for more control over the end result. This is the setting you need for precision chopping or blending. Place soft foods (e.g. meat, fish or soft cheese) into the freezer for a few minutes to firm them up before chopping, grating or slicing them in your food processor.
  • Page 24 USEFUL HINTS & TIPS MIDI BOWL AND DISCS • The midi bowl is ideal for grating and slicing fruit, vegetables and cheese. Cabbage: roll the leaves one inside the other after discarding the tough core and slice. • Some foodstuffs, such as carrots, tend to stain plastic. Rubbing the part with a piece of kitchen paper and a little vegetable oil will remove most of the staining.
  • Page 25 USEFUL HINTS & TIPS DOUGH BLADE • Soft dough (brioche, choux pastry, etc.): Magimix food processors work on the rapid kneading principle. Doughs are kneaded for just 30 seconds to 1 minute, the precise time depending on the amount and type of dough.

  • Page 26: Golden Rules

    GOLDEN RULES To get the very best out of our recipes, follow these few simple golden rules: 1. Always use the very best ingredients Choose good-quality, fresh ingredients. The fresher your fruit and vegetables, the more vitamins they will contain. Signs of freshness include smooth skin, green leaves and no bruising.

  • Page 27: Recipes

    GOLDEN RULES Eggs: for recipes where the egg whites are to be beaten, bring them up to room temperature first. Eggs must be fresh if they are to be eaten raw in mousses, etc. If you are using them for home baking (e.g. meringues, macaroons), it is a good idea to separate them 1 day beforehand, storing the yolks and whites in separate airtight containers in the fridge.

  • Page 28: How To Read The Recipes

    HOW TO READ THE RECIPES Level of difficulty: very easy - easy - more sophisticated Measurements: tsp = teaspoon tbsp = tablespoon 1 bowl = 9 - 12 oz 1 pulse = one press on the PULSE button lasting 1-2 seconds 2mm grater Metal blade Blender...
  • Page 30 MAYONNAISE PREPARATION : BOWL ACCESSORY : 1 cup peanut oil 1 tbsp strong mustard 2 tbsp white wine vinegar (optional) 2 egg yolks Salt & pepper 1 Put the egg yolks, mustard and 1 tbsp of oil in the mini bowl. 2 Blend for 20 seconds.
  • Page 31 AÏOLI SAUCE PREPARATION : BOWL ACCESSORY : 3 garlic cloves 1 cup peanut oil 1 tbsp strong mustard 2 tbsp white wine vinegar (optional) 2 egg yolks Salt & pepper 1 Peel the garlic cloves. Halve them lengthwise and discard the central shoots. 2 Blend the garlic for 20 seconds in the mini bowl.
  • Page 32 BÉARNAISE SAUCE PREPARATION : COOKING : BOWL ACCESSORY : 3½ oz unsalted butter 2 oz cider vinegar 2 egg yolks 2 shallots 2 sprigs tarragon Salt & pepper 1 Chop the shallots and tarragon in the mini bowl (4-5 pulses). 2 Transfer to a small, thick-bottomed saucepan and add the vinegar, salt and pepper.
  • Page 33 MINT SAUCE PREPARATION : BOWL ACCESSORY : 1 bunch fresh mint 3 tbsp boiling water 2 tbsp superfine sugar 5 tbsp white wine vinegar 1 Trim the mint, place it in the mini bowl and process for 15 – 20 seconds or until it is finely chopped.
  • Page 34 TUNA DIP PREPARATION : BOWL ACCESSORY : Canned tuna in brine (7 oz net weight) Juice of ½ lemon 2 tbsp soft cheese 15 chive leaves 1 tsp olive oil Fleur de sel sea salt flakes & pepper 1 tsp mustard 1 Drain the tuna and break into large flakes.
  • Page 36 DIJON DIP PREPARATION : BOWL ACCESSORY : 2 slices cooked ham 2 tbsp thick crème fraiche or creamcheese 1 tsp whole-grain mustard 1 Cut the ham into large pieces and put in the mini bowl. Pulse 4-5 times or until it is finely chopped.
  • Page 37 HAM AND OLIVE CAKE PREPARATION : BAKING : CAKE EQUIPMENT: 1 loaf mould ACCESSORIES : CAKE MIXTURE FLAVORING 1 cup cake flour 7 oz cooked ham 3½ oz gruyère cheese 3 oz pitted green olives ½ cup hot milk Pepper to taste 3 tbsp olive oil 3 eggs 1 tbsp baking powder...
  • Page 38 CHEESE PUFFS 20-25 PREPARATION : BAKING : cheese puffs EQUIPMENT: piping bag* ACCESSORIES : PUFF PASTRY FLAVORING 1 cup water 3½ oz comté cheese 1 cup all-purpose flour 3 oz unsalted butter 4 eggs 2 egg yolks (for brushing) 1 Grate the cheese in the midi bowl using the 2-mm grater disc. Set aside. TO MAKE THE CHOUX OR PUFF PASTRY 2 Preheat your oven to 350°F.
  • Page 40 COUNTRY LOAF 20-25 PREPARATION : RESTING : BAKING : SMALL LOAF ACCESSORY : DOUGH Neutral oil for bowl 2 cups white bread flour cup water 1 tsp active dry yeast* 1 tsp salt 01 Warm half of the water up to 100°F and dissolve the yeast. Wait for 5-10 minutes until the solution starts to foam at the top.
  • Page 42 BAGUETTES 40 min 15-20 PREPARATION : RESTING : BAKING : BAGUETTES ACCESSORY : 2 cups white bread flour Neutral oil for bowl cup water 1 tsp active dry yeast* 1 tsp salt 01 Warm half of the water up to 100°F and dissolve the yeast. Wait for 5-10 minutes until the solution starts to foam at the top.
  • Page 44 OLIVE AND CHORIZO BUNS 30 min PREPARATION : RESTING : BAKING : BUNS ACCESSORIES : DOUGH FLAVORING 2 cups white bread flour 1 oz pitted olives cup water 2 oz chorizo sausage 1 tsp active dry yeast* Neutral oil for bowl 1 tsp salt 01 Warm half of the water up to 100°F and dissolve the yeast.
  • Page 46 SANDWICH LOAF 30 min PREPARATION : RESTING : BAKING : LOAF EQUIPMENT: 1 loaf pan ACCESSORY : cups white bread flour 2 tsp of active dry yeast* 1 cup & half of cup milk 1 tsp salt 1 oz unsalted butter Neutral oil for bowl oz powdered sugar 1 Warm half of the milk up to 100°F, mix with the remaining half and dissolve...
  • Page 48 FOUGASSE 30 min PREPARATION : RESTING : BAKING : FOUGASSE ACCESSORY : DOUGH GARNISH 7 cups white bread flour 3½ oz pitted olives cup water 3 fl oz olive oil 3 tbsp olive oil Thyme 1 tsp active dry yeast* 1 tsp salt 01 Warm half of the water up to 100°F and dissolve the yeast.
  • Page 50 VEGGIE PIZZA 15-20 PREPARATION : RESTING : BAKING : LARGE PIZZA ACCESSORIES : DOUGH TOPPING cups strong white bread flour lb mozzarella cheese cup water 6 tbsp tomato coulis 2 tbsp olive oil 1 small zucchini tsp salt 2 tomatoes 1 tsp active dry yeast* 1 onion 1 tsp dried oregano (optional)
  • Page 51 TO MAKE THE TOPPING 1 Wash the vegetables and peel the onion. Fit the 2-mm slicing disc in the midi bowl. Slice the onions and set aside. Slice the zucchini and tomatoes, transfer to a colander and sprinkle with salt to get rid of the excess juices. 2 Fry the sliced onion in a little olive oil.
  • Page 52 LEEK QUICHE PREPARATION : RESTING : BAKING : QUICHE EQUIPMENT: quiche pan Ø 28-30cm ACCESSORIES : PUFF PASTRY FILLING 2 cups all-purpose flour ¼ cup crème fraîche or heavy cream 2 oz softened unsalted butter 1.4 oz unsalted butter ½ cup water 1.4 oz gruyère cheese 7 oz chilled unsalted butter ¼...
  • Page 53 TO MAKE THE FILLING 01 Preheat your oven to 400°F. 02 Fit the 2-mm grater disc in the midi bowl, grate the cheese and set aside. 03 Wash the leeks. Discard the green part and cut the white part into thin slices using the 2-mm slicing disc in the midi bowl.
  • Page 54 PLAITED BRIOCHE PREPARATION : RESTING : BAKING : BRIOCHE LOAF EQUIPMENT : 1 rectangular loaf pan ACCESSORY : 2 cups white bread flour tsp instant dry yeast* cup milk tsp salt 1 oz unsalted butter 1 beaten egg (for brushing) 1.4 oz powdered sugar 01 Warm half of the milk up to 100°F and dissolve the yeast.
  • Page 56 TRADITIONAL BRIOCHE PREPARATION : RESTING : BAKING : BRIOCHE LOAF EQUIPMENT: fluted round brioche mold ACCESSORY : 2 cups white bread flour tsp instant dry yeast* 3.5 oz softened unsalted butter cup milk 1 oz powdered sugar 2 large eggs salt 1 beaten egg (for brushing) 01 Warm half of the milk up to 100°F and dissolve the yeast.
  • Page 58 SCONES PREPARATION : BAKING : SERVES ACCESSORY : 2 cups all-purpose flour ½ tsp baking powder 6 oz buttermilk ½ tsp baking soda 2 tbsp powdered sugar ¼ tsp salt 3 oz unsalted butter 1 Fit the dough blade in the bowl. Place the flour, baking powder, baking soda and salt in the bowl and process briefly to mix them.

  • Page 60: Soups

    COUNTRY SOUP SERVES FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 15 min 15 min 20 min 20 min COOKING 20 min 20 min 25 min 25 min Leek ½ 1 small Carrots Potatoes Onion ¼ ¼ ½ ½ Crushed garlic clove ½...
  • Page 61 PUMPKIN SOUP SERVES FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20 min 30 min 30 min COOKING 15 min 15 min 20 min 20 min Pumpkin 1½ lb Onion ½ ½ Fresh ginger (inch) ½ ½ Curry powder ½...
  • Page 62 ZUCCHINI CREAM SERVES FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20 min 30 min 30 min COOKING 15 min 15 min 20 min 20 min Zucchini Chicken stock cubes ½ 1 ½ Water 14 fl oz 20 fl oz 27 fl oz 34 fl oz Fresh tarragon leaves...

  • Page 63: Starters

    GAZPACHO SERVES FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 15 min 15 min 20 min 20 min RESTING 3 hr 3 hr 3 hr 3 hr Ripe tomatoes 1 lb 2 lb Cucumber Red pepper Garlic clove Olive oil 1 tbsp 2 tbsp 3 tbsp 4 tbsp...
  • Page 64 CHILLED CARROT SOUP SERVES FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 30 min 30 min 40 min 40 min RESTING 3 hr 3 hr 3 hr 3 hr COOKING 20 min 20 min 25 min 25 min Carrots 1½ lb 2 lb Oranges (organic) Onions...

  • Page 66: Vegetables

    CHILLED PEPPER AND MASCARPONE SOUP SERVES FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20 min 30 min 30 min RESTING 3 hr 3 hr 3 hr 3 hr COOKING 30 min 30 min 35 min 35 min Red peppers (deseeded) Potatoes ½...
  • Page 68 SPRING VEGETABLE CLAFOUTIS SERVES FOOD PROCESSOR 3200 3200 4200 5200 20 min 20 min 30 min 30 min PREPARATION 40 min 40 min 50 min 50 min BAKING Ramekins or mini round Tart pan Ø 10-12 inch EQUIPMENT cocotte Eggs Heavy cream 5 fl oz 10 fl oz...
  • Page 69 COLESLAW SERVES FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 10 min 10 min 10 min 10 min Head white cabbage Onions 1½ Carrots Strong mustard ½ tsp 1 tsp 1½ tsp 2 tsp Mayonnaise 2 tbsp 4 tbsp 6 tbsp 8 tbsp White wine vinegar ½...
  • Page 70 CRUNCHY VEGETABLE AND PASTA SALAD SERVES FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 15 min 15 min 20 min 20 min RESTING 1 hr 1 hr 1 hr 1 hr COOKING 10 min 10 min 10 min 10 min Penne pasta 1 lb 1½...
  • Page 71 TOMATO AND MOZZARELLA BRUSCHETTE SERVES FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 10 min 10 min 10 min 10 min GRILLING 5 min 5 min 5 min 5 min Slices country loaf Tomatoes ½ 1½ Tapenade 2 tbsp 4 tbsp 6 tbsp 8 tbsp Mozzarella slices...
  • Page 72 PARMESAN SOUFFLÉ SERVES FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20 min 30 min 30 min BAKING 15 min 15 min 15 min 15 min EQUIPMENT Straight-sided ramekins Eggs Parmesan cheese Unsalted butter 1 oz Plain flour 1 tbsp 1½...
  • Page 74 COUNTRY PÂTÉ SERVES FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 10 min 10 min 10 min 10 min BAKING 2 hr 2 hr 2½ hr 2½ hr EQUIPMENT: TERRINE Pork 1 lb 2 lb Chicken livers 1 lb Veal escalopes 2 oz 7 oz Eggs...
  • Page 75 SALMON RILLETTES SERVES FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 15 min 15 min 15 min 15 min RESTING 2 hr 2 hr 2 hr 2 hr BAKING 5-10 min 5-10 min 5-10 min 5-10 min Fresh salmon steaks 1 lb Smoked salmon 2 oz 7 oz...
  • Page 76 SALMON BLINIS PREPARATION : RESTING : COOKING : min per blini BLINIS EQUIPMENT: 3½ blini or frying pan ACCESSORIES : BLINI BATTER SAUCE 2 cups cake flour lb thick crème fraîche or heavy cream 2 cup milk 7 oz St Moret or Philadelphia cream ®...
  • Page 78 PROVENÇAL VEGETABLE TIAN SERVES FOOD PROCESSOR 3200 3200 4200 5200 10 min 10 min 20 min 20 min PREPARATION 50 min 50 min BAKING Tomatoes 1 lb Red peppers ½ Green peppers ½ Zucchini Eggplant ½ Black olives Garlic cloves Thyme, basil Olive oil, salt &...
  • Page 79 POTATO RÖSTI SERVES FOOD PROCESSOR 3200 3200 4200 5200 20 min 20 min 25 min 30 min PREPARATION 30 min 30 min 30 min 30 min BAKING Potatoes 2 lb 4 lb Garlic cloves Unsalted butter 1 oz 2 oz 3 oz 2 tbsp 3 tbsp...
  • Page 80 CELERY ROOT PURÉE SERVES FOOD PROCESSOR 3200 3200 4200 5200 10 min 10 min 15 min 15 min PREPARATION 20 min 20 min 25 min 25 min BAKING Celery root 1 lb 2 lb 4 lb Thick crème fraîche Olive oil 1 tbsp 2 tbsp 3 tbsp...
  • Page 81 RATATOUILLE SERVES FOOD PROCESSOR 3200 3200 4200 5200 30 min 30 min 35 min 35 min PREPARATION 50 min 50 min COOKING Zucchini 1 lb Tomatoes 1 lb 2 lb Onions Eggplants Bell pepper Garlic cloves Bay leaves, fresh thyme Olive oil, salt &...
  • Page 82 POTATO GRATIN SERVES FOOD PROCESSOR 3200 3200 4200 5200 20 min 20 min 25 min 35 min PREPARATION 1hr10 min 1¼ hr BAKING Potatoes 2 lb 4 lb Gruyère cheese 3 oz 5 oz 6 oz 7 oz Thick crème fraîche/heavy cream 2 oz 3 oz 4 oz...

  • Page 84: Fish

    COD AND VEGETABLE JULIENNE* PARCELS SERVES FOOD PROCESSOR 3200 3200 4200 5200 30 min 30 min 35 min 35 min PREPARATION 25 min 25 min 25 min 25 min BAKING Kitchen string, baking parchment EQUIPMENT Cod fillets Zucchini Carrots Turnips Red peppers White wine 2 fl oz...

  • Page 85: Meat

    CRAB CAKES SERVES FOOD PROCESSOR 3200 3200 4200 5200 15 min 20 min 20 min 20 min PREPARATION 10 min 10 min 10 min 10 min COOKING NUMBER OF CAKES Crabmeat 1 lb Unsalted butter 1 oz 1.5 oz 2 oz Rusks/French biscottes* Eggs Mustard...
  • Page 86 ASIAN FISHCAKES SERVES FOOD PROCESSOR 3200 3200 4200 5200 15 min 15 min 15 min 15 min PREPARATION 10 min 10 min 10 min 10 min COOKING NUMBER OF CAKES ½ lb 1 lb 1½ lb 2 lb Nam pla fish sauce 1 tbsp 2 tbsp 3 tbsp...
  • Page 88 SALMON TARTARE SERVES FOOD PROCESSOR 3200 3200 4200 5200 15 min 15 min 20 min 30 min PREPARATION Food ring / cutter (optional) EQUIPMENT Raw salmon Lemons or limes Olive oil 2 tbsp 4 tbsp 6 tbsp 8 tbsp Bunches chives Red and yellow peppers Capers 2 tbsp...
  • Page 89 FISH PIE SERVES FOOD PROCESSOR 3200 3200 4200 5200 30 min 30 min 30 min 30 min PREPARATION 25 min 25 min 25 min 25 min BAKING Gratin dish EQUIPMENT Haddock fillets 1 lb Heavy cream 1 fl oz fl oz fl oz 5 oz Parmesan cheese...
  • Page 90 SMOKED SALMON SOUFFLÉ SERVES FOOD PROCESSOR 3200 3200 4200 5200 20 min 20 min 25 min 25 min PREPARATION 10 min 10 min 15 min 20 min BAKING Straight-sided ramekins EQUIPMENT Smoked salmon 2 oz ½ lb Rice flour* Egg yolks Egg whites Milk fl oz...
  • Page 92 COTTAGE PIE SERVES FOOD PROCESSOR 3200 3200 4200 5200 40 min 40 min 45 min 50 min PREPARATION 50 min 50 min 50 min 50 min COOKING Russet potatoes Rump steak or sirloin 2 lb Onions Garlic cloves Sprigs flat-leaved parsley Eggs Unsalted butter 5 oz...
  • Page 93 CURRIED LAMB FILO PARCELS SERVES FOOD PROCESSOR 3200 3200 4200 5200 25 min 25 min 35 min 40 min PREPARATION 2 hr 2 hr 2 hr 2 hr REST 20 min 20 min 30 min 30 min COOKING Saddle of lamb 2 lbs Curry powder 2 tsp...
  • Page 94 HAMBURGERS PREPARATION : RESTING : COOKING : BURGERS ACCESSORIES : BREAD BUNS MINCED MEAT cup white bread flour lb lean beef 6 oz milk red onion 2 tsp of active dry yeast* 1 tbsp olive oil oz melted unsalted butter Salt &...
  • Page 95 TO MAKE THE BURGERS AND GARNISH 1 Wash the lettuce. Peel and halve the onion. Slice the tomatoes, one of the onion halves and the lettuce in the midi bowl with the 2mm slicing disc. Set aside. 2 Cut the remaining half-onion into pieces, transfer to the main bowl with the metal blade and pulse 5 times.
  • Page 96 STUFFED TOMATOES SERVES FOOD PROCESSOR 3200 3200 4200 5200 30 min 30 min 40 min 50 min PREPARATION 30 min 30 min 35 min 40 min COOKING Large tomatoes Meat 1 lb 2 lbs Bread (crusts removed) 2 oz Milk 2 tbsp 4 tbsp 4 tbsp...
  • Page 97 KEFTA KEBABS SERVES FOOD PROCESSOR 3200 3200 4200 5200 20 min 20 min 20 min 20 min PREPARATION 10 min 10 min 10 min 10 min COOKING Lean beef 1 lb 2 lbs Onion ½ ½ Sprigs fresh coriander Sprigs fresh mint Ground cumin 1 tsp 1 tsp...
  • Page 98 STEAK TARTARE SERVES FOOD PROCESSOR 3200 3200 4200 5200 40 min 40 min 45 min 50 min PREPARATION Rump steak or sirloin steak 1 lb 2 lbs 3 lb Shallots Red onions Capers 3 tbsp 4 tbsp 6 tbsp 8 tbsp Bunches of chives 1½...
  • Page 100 CHOCOLATE MOUSSE PREPARATION : RESTING : COOKING : SERVES ACCESSORY : 7 oz semisweet chocolate ¼ cup superfine sugar 5 eggs 1 Separate the eggs. 2 Put the egg whites in the bowl with the whisk and beat for 5 min, remembering to remove the pusher.
  • Page 101 TIRAMISU PREPARATION : RESTING : SERVES ACCESSORIES : 14 oz mascarpone 3 tbsp bittersweet cocoa powder ½ cup superfine sugar 3 tbsp amaretto liqueur 1 cup coffee 5 eggs 30 ladyfingers 1 Take the mascarpone out of the fridge one hour beforehand. 2 Separate the eggs.
  • Page 102 CHILDREN’S TEATIME TREATS PREPARATION : RESTING : COOKING : 10-12 MAKES PANCAKES AND WAFFLES EQUIPMENT: pancake maker/pan and waffle maker ACCESSORIES : PANCAKE BATTER WAFFLE BATTER 2 cups all-purpose flour 2 cups all-purpose flour 20 fl oz milk fl oz milk 3 eggs cup superfine sugar 1 tbsp vegetable oil...
  • Page 103 CHOCOLATE CHIP COOKIES PREPARATION : RESTING : BAKING : MAKES COOKIES ACCESSORY : 2 cups all-purpose flour oz chocolate chips 4 oz softened unsalted butter 2 eggs cup Demerara sugar 1 scant tbsp baking powder scant cup superfine sugar ½ scant tsp salt 1 Preheat your oven to 425°F.
  • Page 104 SHORTBREAD 30-35 PREPARATION : COOKING : SERVES EQUIPMENT: jelly roll pan ACCESSORY : 2 cups all-purpose flour cup superfine sugar oz cornflour 6 oz soft unsalted butter Drops of vanilla essence (to taste) 1 Fit the metal blade. Put all the ingredients into the bowl and process for 10 - 15 seconds or until the mixture forms a dough ball.

  • Page 105: Desserts

    MELON BALLS SERVED IN A COULIS OF WATERMELON PREPARATION : SERVES ACCESSORIES : watermelon 2 oz superfine sugar 1 cantaloupe melon 6 mint leaves 1 Process the mint leaves in the mini bowl for 20-30 seconds or until finely chopped. Set aside.
  • Page 106 INSTANT MANGO ICE CREAM PREPARATION : SERVES ACCESSORY : oz frozen mangoes oz creamy yogurt 1 slice gingerbread 1 Allow the mangoes to defrost just enough to cut them in two (widthwise). 2 Put the gingerbread in the bowl with the metal blade and blend for 30 seconds. 3 Add the yogurt and mango.
  • Page 108 LEMON MERINGUE PIE PREPARATION : RESTING : BAKING : SERVES ACCESSORIES : EQUIPMENT: Ø 11-12 inch tart pan, piping bag* (optional), thermometer RICH SHORTCRUST PASTRY LEMON FILLING ITALIAN MERINGUE 2 cups plain flour cup superfine sugar 1 scant cup superfine sugar 5 oz unsalted butter 1 oz unsalted butter 3 egg whites...
  • Page 110 WALNUT CAKE PREPARATION : BAKING : MAKES CAKE EQUIPMENT: CAKE PAN ACCESSORY : oz shelled walnuts 1 tbsp rum cup powdered sugar 3 eggs oz softened unsalted butter 1 scant tbsp baking powder cup all-purpose flour 1 pinch salt 1 Preheat your oven to 340°F. Cut the butter into small dice. 2 Chop the walnuts in the bowl fitted with the metal blade for 30 seconds.
  • Page 111 PAVLOVA PREPARATION : BAKING : SERVES EQUIPMENT: piping bag (optional) ACCESSORY : FRENCH MERINGUE WHIPPED CREAM cup superfine sugar 10 fl oz whipping cream 1 cup powdered sugar 1 level tbsp vanilla sugar 5 egg whites DRESSING lb strawberries lb raspberries Mint leaves TO MAKE THE FRENCH MERINGUE 1 Separate the eggs.
  • Page 112 CARAMELISED APPLE TART PREPARATION : RESTING : COOKING : SERVES EQUIPMENT: Ø 11-12 inch tart pan ACCESSORIES : SHORTCRUST PASTRY FILLING 2 cups all-purpose flour 1 lb apples oz unsalted butter oz unsalted butter cup cold water ½ lemon 1 pinch salt 2 eggs 4 tbsp superfine sugar 2 tbsp thick crème fraîche...
  • Page 113 TO MAKE THE FILLING 1 Meanwhile, wash the apples and slice them in the midi bowl fitted with the 4mm slicing disc. If necessary, empty the bowl midway through the process. Squeeze the juice of half a lemon over the sliced apples. 2 Brown the apple slices in the butter and sprinkle with a little sugar.
  • Page 114 CHOCOLATE TART PREPARATION : RESTING : BAKING : SERVES EQUIPMENT: Ø 11-12 inch pan ACCESSORIES : RICH SHORTCRUST PASTRY GANACHE 2 cups plain flour 10 fl oz liquid crème fraîche or heavy 5 oz unsalted butter cream ½ cup superfine sugar 7 oz dark chocolate 1½...
  • Page 116 BROWNIE CAKE PREPARATION : BAKING : SERVES EQUIPMENT: 10 inch pan ACCESSORIES : 7 oz dark chocolate 3½ oz pecan nuts 5 oz unsalted butter cup superfine sugar cup all-purpose flour 3 eggs 1 Preheat your oven to 320°F. 2 Put the pecan nuts in the mini bowl and pulse a few times to chop them coarsely.
  • Page 118 CHEESECAKE WITH RASPBERRY COULIS PREPARATION : RESTING : SERVES EQUIPMENT: tart pan with removable base ACCESSORIES : 7 oz speculoos biscuits RASPBERRY COULIS 1 lb mascarpone 1 lb raspberries fl oz heavy cream cup superfine sugar oz melted unsalted butter Few drops lemon juice cup confectioners sugar 3 limes (organic)
  • Page 119 APPLE AND KIWI CRUMBLE PREPARATION : BAKING : SERVES ACCESSORIES : cup all-purpose flour 3 kiwi fruit oz unsalted butter 1 level tbsp vanilla sugar cup + 1 tbsp superfine sugar 1 tsp ground cinnamon 4 apples 1 Preheat your oven to 355°F. 2 Wash and peel the apples and kiwis.
  • Page 120 FRENCH FRUIT JELLY PREPARATION : DRYING : DAYS COOKING : SERVES ACCESSORY : 1lb pitted prunes cup superfine sugar Granulated sugar to coat 1 Put the prunes and superfine sugar in the bowl with the metal blade. 2 Blend for 40 seconds or until reduced* to a smooth paste. 3 Cook in a bain marie*, stirring from time to time, until the mixture starts to thicken and comes away from the sides of the bowl (approx.

  • Page 122: Frozen Lime

    WATERMELON AND HONEY JUICE PREPARATION : SERVES ACCESSORIES : 12 oz watermelon 8 fl oz apple juice 2 bananas 2 tbsp honey 1 Cut the watermelon flesh into pieces. Slice the bananas. 2 Blend all the ingredients in the bowl fitted with the metal blade and the Blender ix for 1 minute.

  • Page 124: Strawberry Milkshake

    STRAWBERRY MILKSHAKE PREPARATION : SERVES ACCESSORIES : lb fresh strawberries 10 fl oz milk 1 tbsp superfine sugar 2 scoops vanilla ice cream 1 dash lemon juice 1 Wash, dry and hull the strawberries. 2 Put the strawberries in the bowl with the metal blade and the Blender Pulse 3-4 times.
  • Page 125 MANGO SMOOTHIE PREPARATION : SERVES ACCESSORIES : 5 fl oz water 1 mango 1 pot creamy yogurt 1 tsp honey 1 tbsp lemon juice 1 Peel the mango and cut the flesh into large pieces. 2 Put all the ingredients in the bowl with the metal blade and the Blender 3 Blend for 30 seconds.
  • Page 126 Roux Fruit or vegetables cut into thin sticks. A Used to thicken soups, sauces and gravies, julienne disc is available for your Magimix a roux is a mixture of equal parts of flour food processor. and fat (often butter) cooked over a low heat.
  • Page 128 RECI PE I N D EX BASIC RECIPES Blini batter ........074 Homemade breadcrumbs ....083 Bread dough ........038 Italian meringue ....... 106 Breads buns ........092 Pancake batter ......... 100 Brioche dough........054 Pizza dough ........048 Cake mixture ........035 Puff pastry ........

  • Page 129: Non-Alcoholic Drinks

    STARTERS Spring vegetable clafoutis ....66 Parmesan soufflé .......70 Coleslaw ..........67 Country pâté ........72 Crunchy vegetable and pasta salad ..68 Salmon rillettes ........73 Tomato and mozzarella bruschette ..69 Salmon blinis ........74 VEGETABLES Provençal vegetable tian ....76 Vegetable crisps ....... 78 Sweetcorn pancakes ......
  • Page 130 None of the information contained in this document is of a contractual nature. Modifications may be made at any time. © All rights reserved for all countries by : Magimix This symbol indicates that this product should not be treated as regular household waste. It should be taken to a collection point for the recycling of electrical and electronic equipment.

This manual is also suitable for:

Ma cuisine cs 4200Ma cuisine cs 5200

Table of Contents