MAGIMIX Mini Plus Instructions For Use Manual page 25

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Dauphinois Menu
Starter
Parmesan Soufflé
Grate the cheese using the 2-mm grater disc and set aside.
R2
Melt the butter in a saucepan over a low heat, add the flour
Preparation: 20 min.
Cooking: 15 min. and stir in using a wooden spoon. Continue to cook the
R4
Equipment: saucepan, mixture over a low heat, stirring constantly, in order to cook
ramekins
the flour. After 5 minutes, gradually add the hot water,
continuing to stir the mixture. Turn the heat up and let it
E2
boil for 3 minutes, stirring all the time, then add the grated
Ingredients
cheese.
(serves 4)
E4
Pre-heat the oven to 175°C / 350°F (gas mark 3-4).
• 3 eggs
• 120g (4½ oz) piece
Separate the eggs.
Parmesan cheese
Away from the heat, gently stir the egg yolks one at a time
• knob of butter
into the mixture. Leave to cool.
• 1 tbsp plain flour
• 150ml (5 fl oz) hot Whisk the egg whites until stiff, using the egg whisk (see
water
p. 20).
Carefully fold them into the cooled mixture and add pep-
per to season. Pour into the ramekins, bake for 15 minutes
and serve immediately.
Tip: you can serve these soufflés with hot tomato sauce.
Hot Tomato Sauce
In the bowl fitted with the main blade, chop the parsley,
Preparation: 15 min.
chives and basil. Set aside. Next, chop the shallots, garlic
Cooking: 15 min.
and tomatoes.
Equipment: saucepan
In a saucepan, heat a tablespoon of oil, add the chopped
herbs, the chopped garlic, shallots, tomatoes, the purée,
Ingredients
sugar, salt and pepper. Cook over a low heat for 15
(serves 4)
minutes.
• 6 sprigs of parsley
• ½ bunch of chives
Check the seasoning and serve piping hot.
• 5 fresh basil leaves
• 1 tbsp olive oil
• 4 shallots
• 1 garlic clove
• 4 tomatoes
• 3 tbsp tomato purée
• 2 tsp brown sugar
• Salt and pepper
R2
R4
E2
E4
R2 R2
R4 R4
E2 E2
E4 E4
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