MAGIMIX Ma Cuisine C 3200 User Manual page 106

INSTANT MANGO ICE CREAM
PREPARATION :
10 oz frozen mangoes
1 /
2
4 oz creamy yogurt
1
/
2
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. Blend for 30 seconds. Scrape the mixture off the
bowl walls with the spatula. Blend for a further 30 seconds.
4 Eat immediately.
Chef's tips: For an even more luscious version, replace the yogurt with 2 scoops of
vanilla ice cream. You can also replace the gingerbread with speculoos biscuits.
For more varieties, try using frozen strawberries, peaches, melon, etc.
PEAR AND CHOCOLATE MUFFINS
PREPARATION :
10-12
MUFFINS
3 oz chocolate chips
1
/
2
4 pear halves in syrup (canned)
3 eggs
1 level tbsp baking powder
1 Preheat your oven to 355°F.
2 Using the yogurt pot to measure out the ingredients, put the eggs, yogurt, oil
and sugar in the bowl with the metal blade. Blend for 20 seconds.
3 Add the flour and baking powder. Blend for a further 20 seconds. If necessary,
scrape the mixture off the bowl walls with the spatula.
4 Add the pear halves cut into large pieces, and the chocolate chips. Pulse
twice.
5 Butter the muffin wells and dust with flour.
6 Divide the mixture between the wells, filling them no more than three-quarters
full.
7 Bake for about 20-25 minutes.
104
5 4
min SERVES
10
min
ACCESSORY :
BAKING :
ACCESSORY :
1 pot yogurt 4½ oz
1 pot vegetable oil
3 pots all-purpose flour
2 pots superfine sugar
20-25
min