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MAGIMIX C 3200 User Manual

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Ma Cuisine

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  Summary of Contents for MAGIMIX C 3200

  • Page 1 Ma Cuisine...
  • Page 2: Table Of Contents

    Instructions for use Description ..........6 Maximum processing capacities ....7 Accessories .........8 - 20 Useful hints and tips ......... 21 Golden rules ..........24 Recipes How to read the recipes ......26 Basic recipes ......... 125 Sauces & Appetisers ......... 27 Bread &...
  • Page 3 SAFETY INSTRUCTIONS Whenever you use an electrical appliance, you must take some basic safety precautions, including the following: • Read through all the instructions carefully before you start. To avoid the risk of electric shock, never immerse your appliance in water or any other liquid. •...
  • Page 4 SAFETY INSTRUCTIONS • The blades are all extremely sharp: never use the slicing disc until all the parts have been properly assembled. • Do not use the appliance if the rotating sieve or the protecting cover is damaged or has visible cracks. •...
  • Page 5 Burgundy for more than 40 years. The inventor of the food processor, Magimix now proudly pres- ents the very latest generation. We are delighted that you have chosen our Magimix food processor to assist you in your everyday tasks within your kitchen.
  • Page 7: Description

    DESCRIPTION Graduated pusher Metal blade l bl d Double pusher Graduated pusher Blender Blender Feed tube Grating disc Lid* Standard lid Solely for the Patissier Slicing disc Mini bowl Dough blade Disc support Midi bowl* Whisk Whisk Patisserie spatula Main bowl Patisserie bowl Dough blade Motor shaft...
  • Page 8: Maximum Processing Capacities

    If it is activated, press the STOP button and wait until the machine has cooled down completely before switching it on again. MAXIMUM PROCESSING CAPACITIES C 3200 CS 4200 CS 5200 Patissier Brioche 0.5 kg...
  • Page 9 FITTING THE FOOD PROCESSING BOWLS Wash all the parts thoroughly (except the motor unit) before using your appliance for the first time. Place the bowl on the motor unit and turn Slide the midi bowl onto the motor shaft, in an anticlockwise direction to lock into inside the main bowl.
  • Page 10 REMOVING THE FOOD PROCESSING BOWLS Unlock the lid by turning clockwise and Remove the blade from the mini bowl. lift it off. Lift the mini bowl out. Lift the midi bowl out, holding it by the rim. W A R N I N G •...
  • Page 11: Accessories

    STANDARD ACCESSORIES MINI BOWL: equipped with a metal MIDI BOWL*: a practical, easy-clean blade for blending, chopping, mixing and bowl specially designed for use with the emulsifying small amounts. discs. METAL BLADE: used in the main bowl for BLADE d i th DOUGH BLADE: used in the main bowl mincing, blending, emulsifying, chopping.
  • Page 12 METAL BLADE AND BLENDERMIX METAL BLADE CHOPS meat, fish and fresh herbs in EMULSIFIES sauces, crushes ice, and either PULSE or continuous mode (AUTO). chops chocolate and sugar to a powder in continuous mode (AUTO). Place the metal blade on the motor shaft. Place the ingredients in the bowl, put the It needs to be at the bottom of the bowl.
  • Page 13 DOUGH BLADE (FOOD PROCESSING BOWLS) For Food Processor only. Refer to p.13 for kneading in your Patissier. MIXES and KNEADS leavened dough for MIXES and KNEADS unleavened dough bread, brioche, etc. for shortcrust pastry, rich shortcrust pastry, etc. Depending on the quantity, it usually takes less than a minute to knead a batch of dough.
  • Page 14 DOUGH BLADE (PATISSERIE BOWL) For kneading in Patissier only. KNEADS leavened dough for bread, KNEADS unleavened dough brioche, etc. shortcrust pastry, rich shortcrust pastry, etc. Depending on the quantity, it usually takes less than a minute to knead a batch of dough.
  • Page 15 Check out our useful hints and tips on p.23. Built to an exclusive, patented Magimix design, the whisk beats the egg whites very gradually, making them stiffer and giving them more volume.
  • Page 16 Check out our useful hints and tips on p.23. Built to an exclusive, patented Magimix design, the whisk beats the egg whites very gradually, making them stiffer and giving them more volume.
  • Page 17 GRATING / SLICING DISCS We recommend you use the discs in the midi bowl. Lower the midi bowl into the main bowl. Slicing/grater discs: Slide the disc support onto the motor each disc is engraved with a code, e.g. shaft. R/G4: 4mm grater E/S2: 2mm slicer Position your chosen disc so that the...
  • Page 18 GRATING / SLICING DISCS A) XL MODELS The 2-in-1 feed tube comprises: The lid is equipped with a safety system 1) a large feed tube for round or bulky which means that your appliance will only fruit and vegetables. work if the bottom of the large pusher is 2) a small feed tube for small or long level with the MAX level indicator.
  • Page 19 ADDITIONAL ACCESSORIES The accessories you find in the box will vary depending on the model. CITRUS PRESS: with a lever arm and 2 JUICER AND SMOOTHIE IX : cones, yielding juice with no pips and just ideal for making juices, cocktails, the right amount of pulp.
  • Page 20 USING THE CITRUS PRESS Slot the citrus press basket onto the bowl Select the right cone for the size of your and turn it anticlockwise until it locks into citrus fruit. The larger cone should always position. be clipped onto the smaller one. Slide the cone onto the motor shaft.
  • Page 21 CLEANING Always unplug your appliance before you clean it. Always clean it immediately after use ACCESSORIES: use a bottle brush to (using water and washing up liquid). clean inside the accessories. DOUGH BLADE: remove the detachable cap* for a more thorough clean. To preserve the appearance of the detachable parts and make them last as long as possible, make sure you follow...
  • Page 22: Useful Hints And Tips

    USEFUL HINTS & TIPS SIMPLE • AUTO button: the motor adapts its speed to the task at hand. • PULSE button: for more control over the end result. This is the setting you need for precision chopping or blending. Place soft foods (e.g. meat, fish or soft cheese) into the freezer for a few minutes to firm them up before chopping, grating or slicing them in your food processor.
  • Page 23 USEFUL HINTS & TIPS MIDI BOWL AND DISCS • The midi bowl is ideal for grating and slicing fruit, vegetables and cheese. Cabbage: roll the leaves one inside the other after discarding the tough core and slice. • Some foodstuffs, such as carrots, tend to stain plastic. Rubbing the part with a piece of kitchen paper and a little vegetable oil will remove most of the staining.
  • Page 24 USEFUL HINTS & TIPS DOUGH BLADE • Soft dough (brioche, choux pastry, etc.): Magimix food processors work on the rapid kneading principle. Doughs are kneaded for just 30 seconds to 1 minute, the precise time depending on the amount and type of dough.
  • Page 25: Golden Rules

    GOLDEN RULES To get the very best out of our recipes, follow these few simple golden rules: 1. Always use the very best ingredients Choose good-quality, fresh ingredients. The fresher your fruit and vegetables, the more vitamins they will contain. Signs of freshness include smooth skin, green leaves and no bruising.
  • Page 26: Recipes

    GOLDEN RULES Eggs are sold in four different sizes, with medium eggs weighing 53-63g. For recipes where the egg whites are to be beaten, bring them up to room temperature first. Eggs must be fresh if they are to be eaten raw in mousses, etc. If you are using them for home baking (e.g.
  • Page 27: How To Read The Recipes

    HOW TO READ THE RECIPES Level of difficulty: very easy - easy - more sophisticated Measurements: tsp = teaspoon tbsp = tablespoon 1 bowl = 250-350g 1 pulse = one press on the PULSE button lasting 1-2 seconds 2mm grater Metal blade Blender 4mm grater...
  • Page 29 Mayonnaise Preparation: 5 min 300ml groundnut oil 1 tbsp strong mustard 2 tbsp white wine vinegar (optional) 2 egg yolks Salt & pepper Put the egg yolks, mustard and 1 tbsp of oil in the mini bowl. Blend for 20 seconds. Then, while the machine is still running, add half the oil via the feed tube, starting with a thin trickle and increasing the flow as the mixture starts to thicken.
  • Page 30 Aïoli sauce Preparation: 10 min Ingredients for 1 bowl of mayonnaise 3 garlic cloves Peel the garlic cloves. Halve them lengthwise and discard the central shoots. Blend the garlic for 20 seconds in the mini bowl. Make the mayonnaise in the same bowl, on top of the garlic paste, according to the recipe on p.28.
  • Page 31 Béarnaise sauce Preparation: 10 min Cooking: 10 min 100g butter 50ml cider vinegar 2 egg yolks 2 shallots 2 sprigs tarragon Salt & pepper Chop the shallots and tarragon in the mini bowl (4-5 pulses). Transfer to a small, thick-bottomed saucepan and add the vinegar, salt and pepper. Reduce* by half over a lower heat.
  • Page 32: Tartar Sauce

    Mint sauce Preparation: 5 min 1 bunch fresh mint 3 tbsp boiling water 2 tbsp caster sugar 5 tbsp white wine vinegar Trim the mint, place it in the mini bowl and process for 15 – 20 seconds or until it is finely chopped.
  • Page 33 Tuna dip Preparation: 5 min Tinned tuna in brine (190g net weight) 2 tbsp soft cheese 1 tsp olive oil 1 tsp mustard Juice of ½ lemon 15 chive leaves Fleur de sel sea salt flakes & pepper Drain the tuna and break into large flakes. Place in the mini bowl. Add all the other ingredients, pulse 4-5 times, and hey presto! Chef’s tip: also great as a spread on slices of toasted country bread.
  • Page 35 Dijon dip Preparation: 5 min 2 slices cooked ham 2 tbsp thick crème frâiche 1 tsp whole-grain mustard Cut the ham into large pieces and put in the mini bowl. Pulse 4-5 times or until it is finely chopped. Add the cream and mustard. Pulse 4 times, and hey presto! Chef’s tip: especially good with carrot or courgette sticks and cauliflower florets.
  • Page 36 Ham and olive cake Preparation: 10 min Baking: 45 min Equipment: 1 rectangular cake tin Cake mixture Flavouring 150g plain flour 200g cooked ham 100g gruyère cheese 75g pitted green olives 125ml hot milk Salt & pepper 100ml olive oil 3 eggs 1 tbsp baking powder Preheat your oven to 180 °C (gas mark 4).
  • Page 37 Cheese puffs Preparation: 15 min Baking: 20-25 min Equipment: piping bag* (optional) Choux pastry Flavouring 200ml water 100g comté cheese 150g plain flour 75g butter 4 eggs 1 egg yolk (for brushing) 1 pinch of salt Grate the cheese in the midi bowl using the 2mm grater disc. Set aside. To make the choux pastry Preheat your oven to 180 °C (gas mark 4).
  • Page 39: Country Loaf

    Country loaf Preparation: 10 min Resting: 3hr Baking: 25 min Dough 250g strong white bread flour 160ml water 12g fresh yeast* 5g salt Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute. Put the flour, salt and yeast liquid in the main bowl fitted with the dough blade.
  • Page 41 Baguettes Preparation: 20 min Resting: 1hr40 min Baking: 15-20 min 250g strong white bread flour 150ml water 12g fresh yeast* 5g salt Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute. Place the salt, flour and yeast liquid in the main bowl fitted with the dough blade.
  • Page 43: Olive And Chorizo Buns

    Olive and chorizo buns Preparation: 10 min Resting: 1hr30 min Baking: 20 min Dough Flavouring 250g strong white bread flour 40g pitted olives 150ml water 80g chorizo sausage 4g fresh yeast* 4g salt Skin the chorizo and place it in the mini bowl. Process for 5 seconds, then add the olives and pulse 3-5 times.
  • Page 45: Sandwich Loaf

    Sandwich loaf Preparation: 15 min Resting: 1hr30 min Baking: 30 min Equipment: 1 loaf tin 350g strong white bread flour 275ml milk 30g butter 10g caster sugar 10g fresh yeast* 5g salt Stir the yeast into the milk with a fork until it dissolves. Leave to rest for 1 minute. Put the flour, sugar, butter, salt and yeast liquid in the main bowl fitted with the dough blade.
  • Page 47 Fougasse Preparation: 15 min Resting: 1hr30 min Baking: 15 min Dough Flavouring 250g strong white bread flour 100g pitted olives 150ml water 10ml olive oil 50ml olive oil Thyme 6g fresh yeast* 5g salt Stir the yeast into the water with a fork until it dissolves. Leave to rest for 1 minute. Place the flour, salt, oil and yeast liquid in the main bowl fitted with the dough blade.
  • Page 49: Veggie Pizza

    Veggie pizza Preparation: 45 min Resting: 1hr Baking: 15-20 min Dough Topping 200g strong white bread flour 300g mozzarella cheese 100ml water 6 tbsp tomato coulis 35ml olive oil 1 small courgette 4g salt 2 tomatoes 6g fresh yeast* 1 onion 1 tsp dried oregano (optional) Fresh basil Chili oil...
  • Page 50 To make the topping Wash the vegetables and peel the onion. Fit the 2mm slicing disc in the midi bowl. Slice the onions and set aside. Slice the courgette and tomatoes, transfer to a colander and sprinkle with salt to get rid of the excess juices. Fry the sliced onion in a little olive oil.
  • Page 51 Leek quiche Preparation: 45 min Resting: 1h30 min Baking: 30 min Equipment: quiche tin Ø 28-30cm Puff pastry Filling 250g plain flour 100ml crème fraîche 50g softened butter 40g butter 130ml water 40g gruyère cheese 200g chilled butter 50ml water 2 leeks 2 eggs Salt &...
  • Page 52 To make the filling Preheat your oven to 210 °C (gas mark 6). Fit the 2mm grater disc in the midi bowl, grate the cheese and set aside. Wash the leeks. Discard the green part and cut the white part into thin slices using the 2mm slicing disc in the midi bowl.
  • Page 53: Plaited Brioche

    Plaited brioche Preparation: 20 min Resting: 1hr Baking: 20 min Equipment: 1 rectangular loaf tin 250g strong white bread flour 125ml milk 20g butter 40g sugar 14g fresh yeast* 1 pinch of salt 1 beaten egg (for brushing) Stir the yeast into the milk with a fork until it dissolves. Leave to rest for 1 minute. Put the flour, salt, sugar, butter and yeast liquid in the main bowl fitted with the dough blade.
  • Page 55: Traditional Brioche

    Traditional brioche Preparation: 10 min Resting: 1h30 min Baking: 25 min Equipment: fluted round brioche tin Dough 250g strong white bread flour 12g fresh yeast* 100g softened butter 60ml milk 2 eggs 30g sugar 1 beaten egg (for brushing) 4g salt Stir the yeast into the milk with a fork until it dissolves.
  • Page 57 Scones Preparation: 5 min 250g plain flour 160ml milk 25g caster sugar 50g butter ½ tsp baking powder 1 pinch of salt Fit the double-bladed knife. Place the flour, baking powder and salt in the bowl and process briefly to mix them. Cut the butter into pieces and add it to the bowl with the sugar.
  • Page 59 Country soup SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier PREPARATION 15 min 15 min 20 min 20 min COOKING 20 min 20 min 25 min 25 min Leek ½ 1 small Carrots Potatoes Onion ¼ ¼ ½ ½ Crushed garlic clove ½...
  • Page 60 Pumpkin soup SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier PREPARATION 20 min 20 min 30 min 30 min COOKING 15 min 15 min 20 min 20 min Pumpkin 350g 650g 800g Onion ½ ½ Fresh ginger (cm) Curry powder ½ tsp ½...
  • Page 61: Cream Of Courgette

    Cream of courgette SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier PREPARATION 20 min 20 min 30 min 30 min COOKING 15 min 15 min 20 min 20 min Courgettes Chicken stock cubes ½ 1 ½ Water 400ml 600ml 800ml Fresh tarragon leaves Liquid crème fraîche 60ml 100ml...
  • Page 62 Gazpacho SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier PREPARATION 15 min 15 min 20 min 20 min RESTING 3 hr 3 hr 3 hr 3 hr Ripe tomatoes 250g 500g 750g Cucumber Red pepper Garlic clove Olive oil 1 tbsp 2 tbsp 3 tbsp 4 tbsp...
  • Page 63 Chilled carrot soup SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier PREPARATION 30 min 30 min 40 min 40 min RESTING 3 hr 3 hr 3 hr 3 hr COOKING 20 min 20 min 25 min 25 min Carrots 350g 700g 1.3kg Oranges (untreated) Onions...
  • Page 65 Chilled pepper and mascarpone soup SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier PREPARATION 20 min 20 min 30 min 30 min RESTING 3 hr 3 hr 3 hr 3 hr COOKING 30 min 30 min 35 min 35 min Red peppers (deseeded) Potatoes ½...
  • Page 67 Spring vegetable clafoutis SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier 20 min 20 min 30 min 30 min PREPARATION 40 min 40 min 50 min 50 min BAKING Small cassolettes Tart tin Ø 26-30cm EQUIPMENT Eggs Crème fraîche 160ml 320ml 500ml 650ml Courgettes...
  • Page 68 Coleslaw SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier PREPARATION 10 min 10 min 10 min 10 min Head white cabbage Onions 1½ Carrots Strong mustard ½ tsp 1 tsp 1½ tsp 2 tsp Mayonnaise 2 tbsp 4 tbsp 6 tbsp 8 tbsp White wine vinegar ½...
  • Page 69 Crunchy veg and pasta salad SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier PREPARATION 15 min 15 min 20 min 20 min RESTING 1 hr 1 hr 1 hr 1 hr COOKING 10 min 10 min 10 min 10 min Penne pasta 170g 325g 500g...
  • Page 70: Tomato And Mozzarella Bruschette

    Tomato and mozzarella bruschette SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier PREPARATION 10 min 10 min 10 min 10 min GRILLING 5 min 5 min 5 min 5 min Slices country loaf Tomatoes ½ 1½ Tapenade 2 tbsp 4 tbsp 6 tbsp 8 tbsp Mozzarella slices (1 cm thick)
  • Page 71 Parmesan soufflé SERVES FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20 min 30 min 30 min BAKING 15 min 15 min 15 min 15 min EQUIPMENT Straight-sided ramekins Eggs Parmesan cheese 160g 240g 320g Butter Plain flour 1 tbsp 1½...
  • Page 73: Country Pât

    Country pâté SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier PREPARATION 10 min 10 min 10 min 10 min BAKING 2 hr 2 hr 2½ hr 2½ hr EQUIPMENT: TERRINE Pork 250g 500g 750g Chicken livers 125g 250g 375g 500g Veal escalopes 125g 190g 250g...
  • Page 74: Salmon Rillettes

    Salmon rillettes SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier PREPARATION 15 min 15 min 15 min 15 min RESTING 2 hr 2 hr 2 hr 2 hr BAKING 5-10 min 5-10 min 5-10 min 5-10 min Fresh salmon steaks 100g 200g 300g 400g...
  • Page 75: Salmon Blinis

    Salmon blinis Preparation: 10 min Resting: 1hr Cooking: 2 min per blini Equipment: 9cm blini or frying pan Blini batter Sauce 250g plain flour 300g thick crème fraîche 250ml milk 200g St Moret ® or Philadelphia ® cream cheese 25g thick crème fraîche 1 tsp salt 25g butter 2 sprigs dill...
  • Page 77: Provençal Vegetable Tian

    Provençal vegetable tian SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier 10 min 10 min 20 min 20 min PREPARATION 50 min 50 min BAKING Tomatoes 250g 350g 500g 650g Red peppers ½ Green peppers ½ Courgettes Aubergines ½ Black olives 100g 150g Garlic cloves...
  • Page 78: Potato Rösti

    Potato rösti SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier 20 min 20 min 25 min 30 min PREPARATION 30 min 30 min 30 min 30 min BAKING Potatoes 600g 1.5kg Garlic cloves Butter 2 tbsp 3 tbsp 5 tbsp 6 tbsp Parsley sprigs Salt &...
  • Page 79: Celeriac Purée

    Celeriac purée SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier 10 min 10 min 15 min 15 min PREPARATION 20 min 20 min 25 min 25 min BAKING Celeriac 500g 1.5kg Thick crème fraîche 125g 190g 250g Olive oil 1 tbsp 2 tbsp 3 tbsp 4 tbsp...
  • Page 80 Ratatouille SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier PREPARATION 30 min 30 min 35 min 35 min 50 min 50 min COOKING Courgettes 150g 250g 375g 500g Tomatoes 300g 500g 750g Onions Aubergines Peppers Garlic cloves Bay leaves, fresh thyme Olive oil, salt &...
  • Page 81: Potato Gratin

    Potato gratin SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier 20 min 20 min 25 min 35 min PREPARATION 1hr10 min 1¼ hr BAKING Potatoes 600g 1.5kg Gruyère cheese 150g 180g 200g Thick crème fraîche 120g 160g Butter Milk 200ml 500ml 750ml Garlic clove Pinch ground nutmeg...
  • Page 83 Hake and vegetable julienne* parcels SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier 30 min 30 min 35 min 35 min PREPARATION 25 min 25 min 25 min 25 min BAKING Kitchen string, baking parchment EQUIPMENT Hake fillets Courgettes Carrots Turnips Red peppers White wine 60ml...
  • Page 84: Crab Cakes

    Crab cakes SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier 15 min 20 min 20 min 20 min PREPARATION 10 min 10 min 10 min 10 min COOKING NUMBER OF CAKES Crabmeat 160g 240g 320g 500g Butter Rusks Eggs Mustard 1 tsp 2 tsp 2 tsp 3 tsp...
  • Page 85: Oriental Fishcakes

    Oriental fishcakes SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier 15 min 15 min 15 min 15 min PREPARATION 10 min 10 min 10 min 10 min COOKING NUMBER OF CAKES 230g 450g 680g 900g Nam pla fish sauce 1 tbsp 2 tbsp 3 tbsp 4 tbsp...
  • Page 87: Salmon Tartare

    Salmon tartare SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier 15 min 15 min 20 min 30 min PREPARATION Food ring / cutter (optional) EQUIPMENT Raw salmon 400g 800g 1.1kg 1.5kg Lemons or limes Olive oil 2 tbsp 4 tbsp 6 tbsp 8 tbsp Bunches chives Red and yellow peppers...
  • Page 88: Fish Pie

    Fish pie SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier 30 min 30 min 30 min 30 min PREPARATION 25 min 25 min 25 min 25 min BAKING Gratin dish EQUIPMENT Haddock fillets 150g 300g 450g 600g Liquid crème fraîche 40ml 75ml 100ml 150ml...
  • Page 89: Smoked Salmon Souf

    Smoked salmon soufflé SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier 20 min 20 min 25 min 25 min PREPARATION 10 min 10 min 15 min 20 min BAKING Straight-sided ramekins EQUIPMENT Smoked salmon 100g 150g 200g Rice flour Egg yolks Egg whites Milk 80ml...
  • Page 91: Cottage Pie

    Cottage pie SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier 40 min 40 min 45 min 50 min PREPARATION 50 min 50 min 50 min 50 min COOKING Floury potatoes 800g 1.5kg 2.5kg Rump steak 280g 550g 725g Onions Garlic cloves Sprigs flat-leaved parsley Eggs Butter...
  • Page 92: Curried Lamb Filo Parcels

    Curried lamb filo parcels SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier 25 min 25 min 35 min 40 min PREPARATION 2 hr 2 hr 2 hr 2 hr REPOS 20 min 20 min 30 min 30 min COOKING Saddle of lamb 300g 600g 900g...
  • Page 93 Hamburgers Preparation: 10 min Resting: 1 hr Cooking: 10 min Bread buns Minced meat 300g strong white flour 400g lean beef 120ml hand-hot water ½ red onion 10g fresh yeast* 1 tbsp olive oil 40g melted butter Salt & pepper 25g sugar Garnish 3g salt...
  • Page 94 To make the burgers and garnish Wash the lettuce. Peel and halve the onion. Slice the tomatoes, one of the onion halves and the lettuce in the midi bowl with the 2mm slicing disc. Set aside. Cut the remaining half-onion into pieces, transfer to the main bowl with the metal blade and pulse 5 times.
  • Page 95: Stuffed Tomatoes

    Stuffed tomatoes SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier 30 min 30 min 40 min 50 min PREPARATION 30 min 30 min 35 min 40 min COOKING Large tomatoes Meat 225g 450g 675g 900g Bread (crusts removed) 100g 130g 150g Milk 2 tbsp 4 tbsp...
  • Page 96: Kefta Kebabs

    Kefta kebabs SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier 20 min 20 min 20 min 20 min PREPARATION 10 min 10 min 10 min 10 min COOKING Lean beef 250g 500g 700g Onion ½ ½ Sprigs fresh coriander Sprigs fresh mint Ground cumin 1 tsp 1 tsp...
  • Page 97: Steak Tartare

    Steak tartare SERVES FOOD PROCESSOR 3200 3200 4200 5200/Patissier 40 min 40 min 45 min 50 min PREPARATION Rump steak or sirloin steak 500g 700g 1.4kg Shallots Red onions Capers 3 tbsp 4 tbsp 6 tbsp 8 tbsp Bunches of chives 1 ½...
  • Page 99: Chocolate Mousse

    Chocolate mousse Preparation: 20 min Cooking: 5 min Resting: 3 hr 200g chocolate 50g caster sugar 5 eggs Separate the eggs. Put the egg whites in the main bowl with the whisk and beat for 5 min, remembering to remove the pusher. Once the egg whites are stiff, gradually add the sugar via the feed tube.
  • Page 100 Tiramisu Preparation: 30 min Resting: 6 to 24hr 400g mascarpone 3 tbsp bitter cocoa powder 100g caster sugar 3 tbsp amaretto liqueur 300ml coffee 5 eggs 30 sponge fingers Take the mascarpone out of the fridge one hour beforehand. Separate the eggs. Beat the sugar and egg yolks in the main bowl with the whisk until pale and fluffy.
  • Page 101: Children's Teatime Treats

    Children’s teatime treats Preparation: 10 min Resting: 1 hr Cooking: 5 min Equipment: pancake and waffle makers Pancake batter Waffle batter 250g plain flour 250g plain flour 600ml milk 400ml milk 3 eggs 75g caster sugar 1 tbsp vegetable oil 75g butter 1 pinch salt 1 level tbsp baking powder...
  • Page 102: Chocolate Cookies

    Chocolate cookies Preparation: 10 min Resting: 20 min Baking: 8-10 min 250g plain flour 100g chocolate chips 125g softened butter* 2 eggs 60g Demerara sugar 1 level tbsp baking powder 60g caster sugar ½ level tsp salt Preheat your oven to 220 °C (gas mark 7). Put the Demerara sugar, salt, caster sugar, diced butter and eggs in the bowl with the dough blade.
  • Page 103: Short Bread

    Short bread Preparation: 5 min Cooking: 30-35 min 225g plain flour 125g caster sugar 50g cornflour 175g soft butter Drops of Vanilla essence (to taste) Fit the metal blade. Put all the ingredients into the bowl and process for 10 - 15 seconds or until the mixture forms a dough ball.
  • Page 104: Victoria Sponge Cake

    Victoria sponge cake Preparation: 10 min Baking: 30 min Equipment: cake tin 125g butter or margarine softened 125g caster sugar 125g self-raising flour 1 tsp baking powder 4 tbsp strawberry jam 2 large eggs Icing sugar to dust Fit the main blade and place the butter, sugar, flour and baking powder in the main bowl.
  • Page 105: Instant Mango Ice Cream

    Instant mango ice cream Preparation: 5 min 300g frozen mangoes 125g creamy yoghurt 1 slice gingerbread Allow the mangoes to defrost just enough to cut the pieces in two (widthwise). Put the gingerbread in the main bowl with the metal blade and blend for 30 seconds. Add the yoghurt and mango.
  • Page 107: Lemon Meringue Pie

    Lemon meringue pie Preparation: 1 hr Resting: 1hr Baking: 40 min Equipment: Ø 28-30cm tin, piping bag* (optional), thermometer Rich shortcrust pastry Lemon filling Italian meringue 250g plain flour 150g caster sugar 180g caster sugar 140g butter 30g butter 3 egg whites 100g caster sugar 3 untreated lemons 3 tbsp water...
  • Page 109: Walnut Cake

    Walnut cake Preparation: 15 min Baking: 30 min Equipment: cake tin 150g shelled walnuts 1 tbsp rum 120g caster sugar 3 eggs 100g softened butter 1 level tbsp baking powder 40g plain flour 1 pinch salt Preheat your oven to 170 °C (gas mark 3). Cut the butter into small dice. Chop the walnuts in the main bowl fitted with the metal blade for 30 seconds.
  • Page 110 Pavlova Preparation: 20 min Baking: 2½ hr Equipment: piping bag* (optional) French meringue Whipped cream 125g caster sugar 300ml whipping cream 125g icing sugar 1 level tbsp vanilla-flavoured sugar 100g strawberries 100g raspberries 5 egg whites Mint leaves To make the French meringue Separate the eggs.
  • Page 111: Caramelised Apple Tart

    Caramelised apple tart Preparation: 10 min Resting: 1hr Cooking: 50 min Equipment: Ø 28-30cm tart tin Shortcrust pastry Filling 4 tbsp caster sugar 250g plain flour 1kg apples 2 tbsp thick crème fraîche 125g butter 45g butter 1 tsp calvados 80ml cold water ½...
  • Page 112 To make the filling Meanwhile, wash the apples and slice them in the midi bowl fitted with the 4mm slicing disc. If necessary, empty the bowl midway through the process. Squeeze the juice of half a lemon over the sliced apples. Cook the apple slices in the butter and sprinkle with a little sugar.
  • Page 113: Chocolate Tart

    Chocolate tart Preparation: 30 min Resting: 1hr Baking: 40 min Equipment: Ø 28-30cm tin Rich shortcrust pastry Ganache 250g plain flour 300ml liquid crème fraîche 140g butter 200g dark chocolate 100g caster sugar 2 eggs 45ml cold water 1 egg yolk To make the pastry Put the flour, sugar, diced butter, egg yolk and water in the bowl with the dough blade.
  • Page 115: Brownie Cake

    Brownie cake Preparation: 10 min Baking: 20 min Equipment: square 24 cm tin 200g dark chocolate 100g pecan nuts 140g butter 150g caster sugar 80g plain flour 3 eggs Preheat your oven to 160 °C (gas mark 2-3). Put the pecan nuts in the mini bowl and pulse a few times to chop them coarsely. Melt the butter and chocolate in a bain marie*.
  • Page 117: Cheesecake With Raspberry Coulis

    Cheesecake with raspberry coulis Preparation: 15 min Resting: 2 hr Equipment: tart tin with removable base 200g speculoos biscuits Raspberry coulis 500g mascarpone 500g raspberries 100ml single cream 150g caster sugar 50g melted butter Few drops lemon juice 50g icing sugar 3 limes (untreated) Break the biscuits and blix them with the butter in the main bowl with the metal blade.
  • Page 118 Apple and kiwi crumble Preparation: 20 min Baking: 30 min 100g plain flour 100g butter 80g caster sugar 4 apples 3 kiwi fruit 1 level tbsp vanilla sugar 1 tsp ground cinnamon Preheat your oven to 180 °C (gas mark 4). Wash and peel the apples and kiwi fruit.
  • Page 119 French fruit jelly Preparation: 10 min Drying: 2-3 days Cooking: 1½ hr 550g stoned prunes 275g caster sugar Granulated sugar to coat Put the prunes and caster sugar in the main bowl with the metal blade. Blend for 40 seconds or until reduced to a smooth paste. Cook in a bain marie*, stirring from time to time, until the mixture starts to thicken and comes away from the sides of the bowl (approx.
  • Page 121: Watermelon And Honey Juice

    Watermelon and honey juice Preparation: 10 min 350g watermelon 250ml apple juice 2 bananas 2 tbsp honey Cut the watermelon flesh into pieces. Slice the bananas. Blend all the ingredients in the main bowl fitted with the metal blade and the Blender ix for 1 minute.
  • Page 123: Strawberry Milkshake

    Strawberry milkshake Preparation: 5 min 150g fresh strawberries 300ml milk 1 tbsp caster sugar 2 scoops vanilla ice cream 1 dash lemon juice Wash, dry and hull the strawberries. Put the strawberries in the main bowl with the metal blade and the Blender ix.
  • Page 124: Mango Lassi

    Mango lassi Preparation: 5 min 150ml water 1 mango 1 pot creamy yoghurt 1 tsp honey 1 tbsp lemon juice Peel the mango and cut the flesh into large pieces. Put all the ingredients in the main bowl with the metal blade and the Blender Blend for 30 seconds.
  • Page 125: Glossary

    Fresh yeast will only A julienne disc is available for your keep for a few days in the fridge, but you Magimix food processor. can freeze it in small batches. Dried yeast is widely available and keeps for up to six months.
  • Page 126: Basic Recipes

    BASIC RECIPES Egg whites .............70 Whipped cream ...........109 Fruits coulis ............116 French meringue ..........109 Italian meringue ...........106 Breas buns .............92 Blini batter .............74 Choux pastry ............36 Pancake batter .............100 Fougasse dough .............46 Waffle batter ............100 Bread dough ............38 Pizza dough ............48 Shortcrust pastry ..........110 Puff pastry .............50 Rich shortcrust pastry ..........112...
  • Page 127 BREAD & BAKING Country loaf ............38 Baguettes ...............40 Olive and chorizo buns ..........42 Sandwich loaf ............44 Fougasse ...............46 Veggie pizza ............48 Leek quiche ............50 Plaited brioche ............52 Traditional brioche ..........54 Scones ..............56 SOUPS Country soup ............58 Pumpkin soup ............59 Cream of courgette ..........60 Cream of cauliflower with diced bacon ....60 Gazpacho .............61 Chilled carrot soup ..........62...
  • Page 128 FISH Hake and vegetable julienne* parcels ......82 Crab cakes ............83 Oriental fishcakes ...........84 Salmon tartare ............86 Fish pie ..............87 Smoked salmon soufflé ...........88 MEAT Cottage pie ............90 Curried lamb filo parcels.........91 Hamburgers ............92 Stuffed tomatoes ............94 Kefta kebabs ............95 Steak tartare ............96 DESSERTS Chocolate mousse ..........98 Peach clafoutis ............98...
  • Page 129 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 This symbol indicates that this product should not be treated as regular household waste. It should be taken to a collection point for the recycling of electrical and electronic equipment.