MAGIMIX Mini Plus Instructions For Use Manual page 17

Aubergine Caviar
Pre-heat the oven to 150°C / 300°F (gas mark 2).
Cut the aubergines in half lengthways and make a
Preparation: 20 min.
cross-shaped incision in the flesh. Lay them in an ovenproof
Cooking: 45 min.
dish and bake in the oven for 45 minutes.
Equipment: ovenproof
After this time, remove the aubergines and scoop out the
dish, large bowl
flesh with a spoon.
Ingredients
Chop the peeled garlic in the bowl, using the pulse button.
(serves 4)
Add the aubergine flesh and blend for one minute, adding
the olive oil via the feed tube. Check the seasoning and add
• 3 small aubergines
• 1 garlic clove
salt and pepper.
• 3 tbsp olive oil
Transfer to a bowl and place in a cold place. Serve well-
• Salt and pepper
chilled with toasted farmhouse bread.
• 425ml water
Cake with ham and olives
Preheat the oven to 180°C / 355°F (gaz mark 4)
R2
In the main bowl, grate the cheese using the grating disc.
Preparation: 20 min.
Set aside.
Cooking: 45 min.
R4
In the mini bowl fitted with the mini blade, chop the olives
Equipment: 26 cm
cake tin (10 inch)
using the pulse function. Add the ham and chop again. Set
aside.
E2
Ingredients
Add the flour and eggs and switch the machine on for 40
(serves 4)
seconds.
E4
• 3 eggs
Add the warm milk and oil via the feed tube. You may wish
• 150g (6 oz) flour
to scrape* down the bowl using the spatula to ensure all
• 7.5g (1/2 oz) dried
is evenly mixed.
yeast
• 125ml (4 fl oz) milk
Add the yeast, olives, cheese, ham, salt and pepper. Pulse
• 100ml ( 3 fl oz) olive oil
twice.
• 100g ( 3 oz) grated
cheese
Pour the dough into a 26 cm cake tin.
• 200g (7 oz) ham
Cook for 45 min. To test whether the cake is cooked insert
• 75g (3 oz) green olive
a skewer or a sharp knife into the centre of the cake and
• Salt, pepper
gently remove. If it comes out clean your cake is ready for
cooling.
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Fennel Boats with
Fresh Goat's Cheese
Finely chop the hazelnuts in the mini bowl and set aside.
Slice the fennel in half, from top to bottom. Remove the
Preparation: 10 min.
centres and place in the main bowl with a little lemon
Cooking: none
juice and blend. Add the goat's cheese, the herbs, a little
Equipment: large plate
oil and pepper. Mix, using the pulse button a few times.
Check the seasoning.
Ingredients
(serves 4) Place this filling in the fennel «boats» (the halved fennel
bulbs with centre removed) and scatter the ground hazel-
• 2 bulbs fennel
• 200g (7 oz) fresh goat's nuts and the coriander on top.
cheese
Serve chilled with toast.
• 1/2 lemon
• Fresh chives
• Fresh chervil, mint,
coriander
• Oil for drizzling
• 50g (2 oz) hazelnuts
• Salt and pepper
R4 R4
E2 E2
E4 E4
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