MAGIMIX Le Micro Manual
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MAGIMIX Le Micro Manual

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Summary of Contents for MAGIMIX Le Micro

  • Page 1 e Micro e Micro...
  • Page 4 www.magimix.com...

  • Page 6: Table Of Contents

    Safety instructions ........3 Introduction ..........4 Description ..........5 How to use your appliance .......6 Advice ............7 Processing capacities .......8 Aftercare ..........9 How to read the recipes ......10 Recipe index .........46 PLEASE READ THE SAFETY INSTRUCTIONS CAREFULLY (P.3) BEFORE USING YOUR APPLIANCE...

  • Page 7: Safety Instructions

    • If the supply cord is damaged, it must be replaced by the manufacturer, a service agent or similarly qualified persons in order to avoid a hazard. • The use of parts not recommended or sold by Magimix may result in injury or electric shocks.

  • Page 8: Introduction

    INTRODUCTION Magimix invented the food processor more than 40 years ago and has used all its experience to design Le Micro - an invaluable addition to your kitchen when it comes to all those small every day tasks. Despite Le Micro’s size, you will soon wonder how you managed without it, as it tirelessly chops, blends and mixes.

  • Page 9: Description

    DESCRIPTION Slot for adding solids Compartment for adding liquids Metal blade for chopping and blending Emulsifying attachment for mixing and sauce-making Spatula Bowl Motor shaft PULSE button Motor unit You can adjust the length of the power cord. Thread it through the specially designed notches on the underside of the base to avoid vibrations.

  • Page 10: How To Use Your Appliance

    HOW TO USE YOUR APPLIANCE Carefully wash all the parts (except for the motor unit) before using your appliance for the first time. Lock the bowl onto the motor unit Place the chosen accessory on the motor shaft Add the ingredients Lock the lid into position When the blades have stopped, it is safe to Press the PULSE button...

  • Page 11: Advice

    ADVICE Add liquid via the liquid compartment in Add solids via the slot in the lid the lid If necessary, push the food down with the Hold the blades in place placing 1 finger spatula and press the pulse button 2/3 times on the 'hub' of the blade while you pour out the contents PULSE mode...

  • Page 12: Processing Capacities

    The times shown here are only approximate: you will need to adapt the length and number of pulses according to the desired result. Never use Le Micro to chop hard ingredients such as nutmeg as you may cause damage to the product.

  • Page 13: Aftercare

    AFTERCARE Always unplug your appliance before Use a soft sponge with hot water and cleaning it washing-up liquid to clean the attachments Accessories: use a bottle brush to clean the Motor unit: wipe it with a soft, damp cloth bases of the accessories You must follow certain rules to avoid seriously damaging the removable parts: •...

  • Page 14: How To Read The Recipes

    HOW TO READ THE RECIPES Difficulty of the recipe: very easy easy more advanced Measurements: 1 bowl = 250-300g Using the metal blade Using the emulsifying attachment 1 pulse = press the PULSE button for 1-2 seconds and release. • The essentials ..................11 •...
  • Page 16 Classic mayonnaise • • Preparation: 3 min. For 1 bowl Place the egg yolks, mustard, salt, pepper and 1 tablespoon of oil in the bowl and pulse 3 times. 2 egg yolks Then, keeping your finger on the pulse button 1 tablespoon strong mustard (continuous mode), slowly drizzle the oil through 300ml olive or sunflower oil...
  • Page 17 Aïoli sauce • • • Preparation: 5 min. Peel the garlic cloves, cut them in half and discard the For 1 bowl central shoots. Chop the garlic in the Micro bowl 1 bowl mayonnaise (5/6 pulses). Prepare the mayonnaise as indicated 3 garlic cloves p.12.
  • Page 19 Cocktail sauce • • Preparation: 10 min. For 1 bowl Make the mayonnaise using our classic recipe (p.12), then add the other ingredients and pulse 1 bowl mayonnaise 5/6 times until the sauce is the right consistency. 1 tablespoon tomato ketchup Serve with avocado pear, prawns, etc.
  • Page 20 Tartar sauce • • • Preparation: 5 min. Place the gherkins, capers, onion and herbs in the For 1 bowl Micro bowl. Pulse 5/6 times. Prepare the mayonnaise 1 bowl mayonnaise 4 gherkins as indicated p.12. Gently fold the mixture into the 2 tablespoons capers mayonnaise.
  • Page 22 Pesto • • Preparation: 10 min. For 1 bowl Wash the basil, remove the leaves and pat them dry. 2 small garlic cloves Peel the garlic cloves, cut them in half and remove the 1 bunch basil central shoots. Place the garlic, basil, pine nuts, 50g Parmesan cheese Parmesan cheese, pepper and 1 teaspoon salt in the 50g pine nuts...
  • Page 23 Fish marinade • • Preparation: 5 min. Place the pink peppercorns and herbs in the Micro bowl For 1 small bowl and pulse 4/5 times. Then, blending continuously for 1 lemon juice 1 tablespoon pink 20 to 40 seconds, add the lemon juice and olive oil via peppercorns the feed tube.
  • Page 24 Harissa • • Preparation: 15 min. Deseed the chilli peppers, rinse and drain several For 1 bowl times in a sieve. Place them in the Micro bowl with 250g red chilli peppers 1 garlic clove the garlic cut into quarters and pulse 6/7 times. Add 1 teaspoon coriander seeds the other ingredients and pulse a further 4/5 times.
  • Page 26 Sauce for Asparagus • • Preparation: 5 min. Place all the ingredients in the bowl (except for the For 1 bowl chives). Pulse 5/6 times, then blend for 5 seconds. 3 tablespoons fromage frais 2 tablespoons orange juice Scatter with snipped chives just before serving. 1 teaspoon cider vinegar For a lighter sauce, add an egg white.
  • Page 27 Plum sauce • • Preparation: 5 min. Place all the ingredients in the bowl, pulse 4/5 times, For 1 small bowl then blend for 10 seconds. teaspoon grain mustard pot (60g) smooth yoghurt Delicious with all kinds of ham and pork (e.g. chops). 1 teaspoon orange juice 1 teaspoon plum jam 1 tablespoon vodka...
  • Page 29 Green sauce • • Preparation: 5 min. Place all the ingredients in the bowl, pulse 4/5 times, For 1 small bowl then blend for 10 seconds. 50g cooked spinach 2 hard boiled egg yolks Delicious with fish, cold meats and pasta salads. 4 tablespoons olive oil pot (60g) smooth yoghurt 2 teaspoons vinegar...
  • Page 30 Honey and mustard sauce • • Preparation: 5 min. Place the mustard, lemon juice, honey and crushed For 1 small bowl garlic in the bowl. Press the pulse button twice, then 1 tablespoon honey 5 tablespoons olive oil switch to continuous mode about 10 seconds and 1 tablespoon grain mustard add the olive oil via the feed tube.
  • Page 32 Tuna sauce • • Preparation: 5 min. Place the shallot, parsley and chives in the bowl, or 1 small bowl 4 tablespoons smooth fat free pulse 2/3 times, then add the tuna, fromage frais, fromage frais salt and pepper. Blend for 10 seconds. 1 tablespoon tuna in brine low-calorie sauce for raw vegetables.
  • Page 33 Latino chilli sauce • • Preparation: 10 min. Cut the chilli peppers open, remove the seeds and For 1 small bowl cut the flesh into 2 cm squares. Place them in the 4 green chilli peppers onion bowl with the onion, coriander and parsley. Pulse 1 sprig fresh coriander 4/5 times, then add all the other ingredients and 1 sprig parsley...
  • Page 34 Thai sauce • • Preparation: 5 min. Peel the ginger and garlic clove and place in the For 1 small bowl bowl with the basil leaves. Pulse 5/6 times, add the 4 tablespoons lemon juice 3 tablespoons olive oil other ingredients and give a further 3/4 pulses. 1 tablespoon soy sauce Serve with a selection of raw vegetables, such as 1 tablespoon sesame oil...
  • Page 35 Cherry tomato vinaigrette • • Preparation: 5 min. Place the cherry tomatoes, basil and garlic in the For 1 small bowl bowl. Season to taste. Pulse 3/4 times, then, switch 8 cherry tomatoes 6 tablespoons olive oil to continuous mode about 10 seconds and add the ½...
  • Page 37 Anchovy paste • • Preparation: 10 min. Wipe the anchovies with kitchen paper, soak the For 1 large bowl bread in some milk, then squeeze out the excess. 200g anchovies in olive oil 160g crème fraîche Place the anchovies, bread, garlic cloves (remove 2 garlic cloves the central shoot), vinegar and pepper.
  • Page 38 Aubergine purée • • Preparation: 10 min. • Cooking: 1 hr Preheat your oven to 180 °C (gas mark 6). Wash For 1 bowl and dry the aubergine and pierce it with a fork. 1 small aubergine 1 small garlic clove Place it in an oven dish lined with coarse salt and 2 tablespoons olive oil cook for approximately 45 min.
  • Page 39 Creole dip • • Preparation: 10 min. • Cooking: 5 min. Wash, deseed and chop the pepper into pieces. Cook For 1 bowl the pepper and coconut milk in a saucepan for 1 red pepper 100ml coconut milk approximately 5 min. Add a pinch of salt and a pinch 200g fromage frais of chilli powder.
  • Page 41 Guacamole • • Preparation: 5 min. Cut the onion into quarters and place in the bowl. For 1 bowl Press the pulse button 3 times, then add the peeled 2 ripe avocados 1 tablespoon crème fraîche avocados cut into pieces, the lemon juice, crème 1 lime fraîche, a few drops of Tabasco sauce and a dash of Few drops Tabasco sauce...
  • Page 43 Courgette purée • • Preparation: 5 min. • Cooking: 25 min. Wash the courgettes and cut into slices. Fry them in For 1 bowl 3 tablespoons of olive oil, with the crushed garlic 3 small courgettes 1 garlic clove and chilli powder. Cover and cook gently for 1 pinch chilli powder approximately 25 min., stirring regularly.
  • Page 44 Tuna rillettes • • Preparation: 5 min. Empty the tuna out of the tin and place in the Micro For 1 bowl 1 tin tuna in brine (190g net) bowl. Add the other ingredients, pulse 4/5 times. 2 tablespoons crème fraîche Spread on toasted slices of wholemeal bread.
  • Page 46 Tomato and red pepper sauce • • • Preparation: 15 min. • Cooking: 15 min. Roast the pepper under the grill or in the oven for For 1 bowl 1 bowl mayonnaise made approximately min., turning regularly. with olive oil Meanwhile, make the mayonnaise (see p.12) with 1 red pepper olive oil and set aside in the Micro bowl.
  • Page 48 Crab and cottage cheese sauce • • Preparation: 5 min. • Cooking: 5 min. Place all the ingredients in the bowl. Press the pulse button 2/3 times, then blend continuously for 30 seconds. Delicious with savoury biscuits. Taramasalata • • Preparation: 10 min. Remove the crust and soak the bread in milk.
  • Page 49 Tzatziki • • Preparation: 15 min. + 30 min. Peel the cucumber and cut into 2 cm pieces. Place For 1 bowl these in the bowl and pulse 5 times. Place the 1 small cucumber 2 ½ Greek-style yoghurt chopped cucumber in a sieve, sprinkle with salt 1 garlic clove degermed and leave to stand over a bowl for 30 min.

  • Page 50: Recipe Index

    The essentials Classic mayonnaise ..........12 Fat-free mayonnaise ..........12 Aïoli sauce ............13 Béarnaise sauce ..........13 Rémoulade sauce ..........13 Cocktail sauce .............15 Ravigote (green herb) sauce .........15 Rouille sauce ............15 Tartar sauce ............16 Garlic butter for stuffing snails ......16 Pesto ..............18 Fish marinade .............19 Vanilla sugar ............19 Harissa paste ............20 Everything for the well-dressed salad...
  • Page 51 Tantalising appetisers Anchovy paste ............33 Sardine and lemon pate ........33 Aubergine purée ...........34 Creole dip .............35 Fennel and fresh goat's cheese ......35 Guacamole............37 Tunisian carrot purée ..........37 Courgette purée ............39 Hummus ...............39 Tuna rillettes ............40 Dijon sauce ............40 Tomato and red pepper sauce .......42 Tapenade ..............42 Crab and cottage cheese sauce ......44 Taramasalata ............44...
  • Page 52 We reserve the right to alter at any time without notice the technical specifications of this appliance. None of the information contained in this document is of a contractual nature. Modifications may be made at any time. © All rights reserved for all countries by : Magimix...

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