MAGIMIX Cook Expert Recipe Manual page 114

BÉCHA MEL
: 5 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 6 (for a family-sized lasagne)
500ml milk at room temperature
50g butter at room temperature
50g plain flour
Put all the ingredients in the metal bowl and run the EXPERT programme for
9 minutes/speed 4/95 °C.
L I G HT b é c ha m e l
Use 40ml grapeseed oil instead of the butter, and replace the flour with semi-
wholemeal flour, or 60g cornflour.
PEPPER SAUCE
: 20 min
P R E P T I M E C O O K I N G T I M E
M A K E S 1 B O W L P R O G R A M M E
2 large red peppers (400g)
1 onion
50ml olive oil
2 small cloves garlic,
germ removed*
1 Preheat the oven to 190 °C (180 °C fan, gas mark 5).
2 Wash, halve and deseed the peppers; peel and halve the onion. Place the peppers
and onion on a lined* baking tray. Bake for 35-45 minutes, skin side up.
3 When the skin of the peppers has blackened and blistered, remove from the oven
and put into a plastic bag for 2 minutes. Then, remove the skin using a small knife.
4 Put the peeled peppers, olive oil, garlic, basil, cumin and onion in the metal bowl.
Run the EXPERT programme (without heating) for 1 minute/speed 18.
5 Transfer the sauce to a bowl and refrigerate for 2 hours. Serve with white-fleshed
fish, or on toast.
226
: 9 min
:
P R O G R A M M E
15g potato flour
salt, pepper and nutmeg
: 35 min : 2 h
R E S T I N G T I M E
:
3-4 sprigs* of basil
2 pinches ground cumin