MAGIMIX Mini Plus Instructions For Use Manual page 34

Normandy Menu
Starter
Mushroom Soup
Blend the mushrooms in the main bowl, fitted with the main
blade and the Blender
Preparation: 10 min. obtain a smooth purée. Tip into a pan.
Cooking: 20 min.
Next, blend the water, potato flour and salt. Add to the
Equipment: saucepan,
mushrooms and simmer over a moderate heat for 15 to 20
soup tureen
minutes.
Pour into a soup tureen and add the crème fraîche.
Ingredients
Stir and serve.
(serves 4)
• 400g (14 oz)
mushrooms
• 6 level tbsp potato flour
• 750ml cold water
• 200ml (7 fl oz) cream
• Salt
Main
R2
Trout Fillets with Sorrel,
Shallots & Cider
Course
R4
E2
Preparation: 10 min.
Cooking: 30 min.
Equipment: frying pan
E4
62
R2
m
R2 R2 ix attachment, for 2 minutes to
R4
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E2
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E4
E4 E4
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E2 E2
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Ingredients Chop the sorrel using the main blade and add it to the
(serves 4) contents of the frying pan. Leave to melt into the sauce,
then add the cream and a little salt and pepper. Reduce
• 4 trout fillets (approx.
the sauce over a low heat for about 15 minutes. Check
900g (2 lb))
• 2 shallots seasoning and adjust to taste.
• 60ml (21/4 fl oz) thick
Arrange the fillets on warmed plates. Cover with the sauce.
cream
Decorate with the dill, chives, lemon and slices of carrot.
• 300g (101/2 oz) sorrel
• 40g (11/2 oz) butter
Serve immediately.
• 1 lemon
• Few sprigs dill and
chives
• 1 glass of dry cider
• 1 carrot
• Salt and pepper
R2
Dessert
Apple Tart
R4
Make the shortcrust pastry (see p.21).
E2
Preheat your oven to 180°C / 355°F (gas mark 4)
Preparation: 25 min.
Fill the tin with shortcrust pastry. Bake blind* for 20 min.
Resting: 1 hour.
E4
Slice apples and arrange them in concentric circles tight.
Cooking: 40 min.
Equipment: mixing
Cook for 30 minutes.
bowl, 25 cm (10-inch)
Sprinkle granulated sugar and cinnamon before serving.
tart ring or quiche tin
Ingredients
(serves 4)
• 1 shortcrust pastry
• 3 apples
• 50g granulated sugar
• 1/2 tsp cinnamon
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