Table of Contents
Advertisement
Advertisement
Table of Contents
Related Manuals for MAGIMIX Mini Plus
Summary of Contents for MAGIMIX Mini Plus
- Page 1 ini Plus ini Plus ini Plus...
- Page 4 www.magimix.com...
-
Page 5: Table Of Contents
Important safeguards .......2 Description ..........4 Control Panel..........5 Fitting the bowl .........6 Fitting the accessories........7 Using the citrus press ........9 Removing the bowls and accessories ..10 Cleaning ..........11 Fundamental rules........12 Tips............14 How to read the recipes ......16 Glossary ..........76 Menu and recipe index ......77 PLEASE READ THE SAFETY INSTRUCTIONS (P.2-3) THROUGH CAREFULLY BEFORE USING YOUR APPLIANCE. -
Page 6: Important Safeguards
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 01. Read all instructions. 02. To protect against risk of electrical shock do not put the food processor in water or other liquid. 03. Close supervision is necessary when any appliance is used by or near children. 04. - Page 7 IMPORTANT SAFEGUARDS instruction concerning the use of the appliance in a safe way and if they understand the hazards involved 26. This appliance shall not be used by children. Keep the appliance and its cord out of reach of children. Children shall not play with the appliance. 27.
-
Page 8: Description
DESCRIPTION Stainless steel main blade Pusher Feed tube Blender Egg whisk mini blade* Mini bowl Support + 2mm slicing/grating disc Main bowl Citrus press Motor shaft Spatula Storage box Motor unit *to be used with the support... -
Page 9: Control Panel
The appliance is fitted with a failsafe which will automatically switch the motor off if it starts to overheat due to prolonged use or overloading. Press the “STOP” button and wait for the appliance to cool completely before switching it on again. MAXIMUM PROCESSING CAPACITIES MINI PLUS Brioche 0.4kg Bread 0.4kg Shortcrust pastry 0.5kg... -
Page 10: Fitting The Bowl
FITTING THE BOWL Before using your appliance for the first time, wash all the parts thoroughly (except the motor unit) Turn the bowl anti-clockwise as far as Place the bowl on the motor unit with the it will go making sure it firmly locks into handle to the left hand side. -
Page 11: Fitting The Accessories
FITTING THE ACCESSORIES Stainless steel blade: place the blade Blender ix: for use with the main blade. For small quantities place it in the directly in the main bowl, over the motor bowl otherwise position it in the lid. shaft. Put the lid on, and lock into position. - Page 12 FITTING THE ACCESSORIES Place the egg whisk directly in the main Egg whisk: make sure to assemble the 4 bowl on the motor shaft. parts correctly. Put the lid on, lock it into position and Check that the metal shaft is correctly remove the pusher.
-
Page 13: Using The Citrus Press
USING THE CITRUS PRESS Select the cone according to the size of Fit the citrus press basket onto the bowl your citrus fruit. The large cone should and turn anticlockwise until it locks into always be slotted onto the small one. position. -
Page 14: Removing The Bowls And Accessories
REMOVING THE BOWLS AND THE ACCESSORIES You can then lift out the mini bowl, Stop the motor and remove the lid by keeping the mini-blade inside. turning it clockwise. Carefully remove the blade, holding the Carefully remove the mini-blade, before putting the mini bowl down. -
Page 15: Cleaning
CLEANING Always unplug your appliance before cleaning it. To clean the bases of the stainless steel Use a soft sponge with hot water and blade and the egg whisk, use a bottle washing-up liquid clean brush. attachments. The egg whisk can be dismantled for Motor unit: wipe with a soft, damp cloth. -
Page 16: Fundamental Rules
FUNDAMENTAL RULES Never put any utensils or objects down Never use your hand to push the food down the feed tube. the feed tube other than pusher provided. Maxi Never attempt to chop bones (even small Liquids: Never fill the bowl more than ones). - Page 17 FUNDAMENTAL RULES When using the Main Bowl or the The lid must be released before trying to Mini Bowl you can add either liquids or remove the bowl. If you can not release the other ingredients via the feed tube. bowl it is because you have not released the lid.
-
Page 18: Tips
TIPS SIMPLICITY • 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. • Pop soft foods (e.g. meat, fish or soft cheeses) into the freezer for a few minutes to firm them up before chopping, grating or slicing them in your food processor. - Page 19 TIPS • Soft doughs (brioche, choux pastry, etc.): Magimix food processors work on the rapid kneading principle. Doughs are kneaded for 30 seconds to 1 minute - the exact time depends on the amount and type of dough. Follow the instructions carefully for each recipe.
-
Page 20: How To Read The Recipes
In order to make them accessible to everyone, our selection of recipes are easy to follow and cheap to make. They do not require any particular skills. To help you use your Mini Plus, you will find the following sketches alongside each recipe:... - Page 22 Mayonnaise In the mini bowl fitted with the mini blade, place the egg yolks, half the vinegar or lemon juice and the mustard. Preparation: 3 min. Blend for 20 seconds and with the machine still running pour Cooking: none the oil in via the feed tube. Stop the machine when all the oil has been added and the Ingredients mixture has become thick and creamy.
-
Page 23: Herb Mayonnaise
Herb mayonnaise Chop the shallots and tarragon in the mini bowl (4-5 pulses). Put the resulting mixture in a small, thick-bottomed saucepan Preparation: 10 min. with the vinegar, salt and pepper. Reduce* to half its original Cooking: 5 min. volume over a low heat. Ingredients Pour the reduction into the mini bowl. -
Page 24: Whipped Cream
Whipped Cream 20 minutes beforehand, place the cream and main bowl in the fridge. Preparation: 5 min. Take the bowl from the refrigerator and fit on machine. Fit the Cooking: none egg whisk. Ingredients Pour the cold cream into the bowl. Close the lid and remove the pusher. -
Page 25: Raspberry Coulis
Raspberry Coulis Place the raspberries and sugar in the main bowl, fitted with the main blade and the Blender x attachment. Blend for 2 minutes, gradually adding the water via the feed Preparation: 5 min. tube. Equipment: conical Using the citrus press, extract the lemon juice and stir into the sieve fruit mixture. -
Page 26: Pancake Batter
Pancake Batter Place the flour, eggs, oil, beer and salt in the bowl with the main blade and the Blender x attachment. Preparation: 3 min. Blend for 30 sec., then gradually add the milk via the feed Resting: 2 hours tube and blend for a further 2 min. -
Page 27: French Flan Pastry
French Flan Pastry Place the flour, sugar, butter cut into pieces and the egg yolk in the bowl fitted with the main blade and switch the machine Preparation: 5 min. Cooking: 20 min Add the water gradually via the feed tube and switch off as Equipment: 28 cm pie tin soon as the pastry forms a ball. - Page 28 Bread Dissolve the yeast in the water thanks to a fork. Put aside for 1 min. Preparation: 15 min In the bowl fitted with the main blade, pour the salt, flour, Resting: 1h30 water and yeast. Cooking: 20 min Put the machine on and switch off as soon as the dough forms a ball (max 1 minute).
-
Page 29: Plaited Brioche
Plaited brioche Dissolve the yeast in the milk. Set aside. In the main bowl fitted with the main blade, put the flour, salt, Preparation: 20 min + sugar and butter. Resting: 1 hour Cooking: 20 min Switch the machine on and slowly add the milk and the yeast Equipment: large lidded via the feed tube and switch off as soon as the dough forms bowl, brioche mould or... -
Page 30: Cheese Puffs
Cheese puffs Preheat your oven to 180°C / 355°F (gas mark 4). In the main bowl, grate the cheese using the grating disc. Set aside. Preparation: 15 min. Pour the water into a pan, add the diced butter and sugar. Cooking: 20-25 min. -
Page 32: Aubergine Caviar
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 flesh dish, large bowl... - Page 33 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 juice Cooking: none and blend.
-
Page 34: Curried Courgette Soup
Curried Courgette Soup Fit the main bowl with the main blade, chop the celery and peeled shallot finely, using the pulse button. Preparation: 10 min. In a saucepan, gently heat the oil, add the chopped vegetables Cooking: 20 min. and fry them gently until they begin to change colour. Equipment: saucepan Peel the potato, grate it with the 2-mm grating disc, add it to the pan and cover with the stock. -
Page 35: Chicken Liver Terrine
Chicken Liver Terrine Pre-heat the oven to 150°C / 300°F (gas mark 2). Remove all the membranes from the chicken livers and Preparation: 20 min. marinate them for 10 minutes in the port, along with 3 bay Cooking: 30 min. leaves and the crushed sprigs of thyme. - Page 37 Cod Fishcakes with a Tomato & Olive Coulis Dissolve the contents of the court bouillon sachet as per Preparation: 20 min. instructions on pack. Bring to the boil, add the fish and Cooking: 20 min. simmer for 10 minutes. Drain. Equipment: frying pan, serving dish Squeeze the lemon.
-
Page 39: Leek Tart
Leek tart For the shortcrust pastry, refer to page 21. Wash the leeks and cut off the green part and the roots. Preparation: 45 min. Stand them upright in the feed tube (taking care not to overfill Cooking: 40 min. feedtube) and slice them using the slicer disc. -
Page 40: Steak Tartare
Steak tartare Wash and drain the parsley. Put it in the bowl fitted with the main blade. Give 5 pulses. Preparation: 20 min. Peel the shallots and onions. Cut into four. Cooking: none Add them to the bowl. Give 5 pulses. Cut the meat into pieces. -
Page 41: Stuffed Tomatoes
Stuffed Tomatoes Preheat oven to 180°C / 355°F (gas mark 4). Wash the tomatoes. Cut the top off the tomatoes and set aside. Preparation: 30 min. Remove the flesh and seeds of the tomatoes using a small spoon. Cooking: 30 min. Equipment: Salt the inside of the tomatoes and leave to stand, upside down kitchen paper,... -
Page 42: Shepherds Pie
Shepherds Pie Peel the onion and carrot and chop into pieces. Cut the meat into pieces. Preparation: 40 min. Fit the main blade, and process the carrot until coarsely Cooking: 50 min. chopped, add the onion and process until coarsely chopped. Equipment: saucepan (or pressure cooker), Set aside the chopped carrot and onion. -
Page 44: Yoghurt Cake
Yoghurt Cake Pre-heat the oven to 180°C / 355°F (gas mark 4). In the main bowl, fitted with the main blade and the Preparation: 5 min. Blender ix attachment, place the butter, eggs, yoghurt and Cooking: 20 min. sugar (use the empty yoghurt pot to measure out the dry Equipment: ingredients). -
Page 45: Fresh Fig Tart
Fresh Fig Tart Preparation: 10 min. Cooking: 20 min. Pre-heat the oven to 200°C / 390°F (gas mark 6). Equipment: (saucepan), Butter the tin and line it with the puff pastry. Prick the base tart ring or quiche tin, with a fork. Cover it with a circle of greaseproof paper and greaseproof or silicone paper weigh this down with baking beans to keep the pastry flat. -
Page 46: Spice Cake
Spice Cake Butter a cake tin and dust with flour. Pre-heat the oven to 160°C / 320°F (gas mark 2-3). Preparation: 15 min. Grate the carrots using the 2-mm grater disc, placing the Cooking: 55 min. pieces horizontally in the feed tube to ensure you get a long Equipment: rectangular grate. - Page 47 Pavlova For the French meringue Break the eggs. Separate the whites from the yolks. Preparation: 20 min In the bowl fitted with the whisk, beat the eggs until stiff Cooking: 2h30 for 5 minutes, taking care to remove the pusher. Material: piping bag* Add the sugar and icing sugar slowly via the feed tube.
-
Page 49: Parmesan Souffl
Dauphinois Menu Starter Parmesan Soufflé Grate the cheese using the 2-mm grater disc and set aside. Melt the butter in a saucepan over a low heat, add the flour Preparation: 20 min. and stir in using a wooden spoon. Continue to cook the Cooking: 15 min. -
Page 50: Potato & Turnip Gratin
Main Stuffed chicken breasts Course Carefully peel back the skin of the chicken breasts in order to remove all the fat from underneath and set aside. Slice the Preparation: 50 min. carrot using the slicer disc and cook the carrot and beans in Cooking: 30 min. -
Page 51: Chocolate Pie
Dessert Chocolate Pie Pre-heat the oven to 180°C / 355°F (gas mark 4). Make the French flan pastry (see p. 23). Butter the dish and Preparation: 30 min. line it with the pastry. Bake blind* for 20 minutes. Cooking: 30 min. Bring the cream, milk and vanilla sugar to the boil. - Page 52 Provençal Menu Starter Tomato flan Immerse the tomatoes in boiling water for a few seconds, skin, de-seed and chop roughly. Preparation: 30 min. Pour the oil into a pan add the chopped tomato, cover and cook Cooking: 30 min. over a low heat for 20 minutes, stirring from time to time. Equipment: saucepan, 20 cm (8-inch) While the tomatoes are cooking, put the red pepper under the...
-
Page 53: Confit Of Figs In A Citrus Sauce
Add the courgette flesh and pulse another 5 times to mix Ingredients everything thoroughly. Season lightly with salt and pepper. (serves 4) Fry the mixture in 2 tablespoons of oil for about 5 minutes over a moderate heat. Place in the courgette shells. Scatter each with •... -
Page 54: Artichoke & Parmesan Carpaccio
Italian Menu Starter Artichoke & Parmesan Carpaccio Cook the artichokes for a few minutes in salted water with a few drops of lemon juice. Preparation: 20 min. Remove and leave cool for 10 minutes. Cooking: 10 min. During this time, slice the Parmesan and set aside. Next, slice the artichoke hearts. - Page 55 Fry the chopped onion in a pan with a dash of olive oil. Spread For topping the dough and prick a few times with a fork • 6 tbsp tomato coulis Cover the dough with the tomato coulis, tomatoes onion, / puree •...
- Page 56 Dessert Tiramisu Remove the mascarpone from the refrigerator 1 hour in advance. Preparation: 15 min. Separate the eggs. Whisk the egg whites until stiff (see p. 20) Resting: 6 to 24h and set aside in a large bowl. Equipment: rectangular tin, bowl In the bowl, fitted with egg whisk, blend the yolks and sugar until pale.
-
Page 58: Chilli Con Carne
Mexican Menu Starter Guacamole In the mini bowl, chop the coriander and garlic, set aside, then chop the onion. Peel, remove the stone and chop the avocado into pieces. Preparation: 20 min. Cooking: 15 min. Add the avocados, Tabasco, spices, mayonnaise, salt, Equipment: saucepan, coriander and garlic. -
Page 59: Mango Mousse
Next, add the kidney beans and simmer for 15 minutes. Ingredients Whilst the Chilli is simmering grate the cheese using the (serves 4) grating disc. Check the seasoning, when ready to serve • 250g (9 oz) beef scatter with the grated cheese. •... -
Page 60: Minted Pea Soup
English Menu Starter Minted Pea Soup Place the chicken stock in a pan and add the roughly chopped shallot, peas, sugar and a pinch of salt. Bring to the Preparation: 10 min. boil and cook for about 10 minutes. Drain and reserve half Cooking: 10 min. -
Page 61: Apple Crumble
Check the seasoning, add the pine nuts and mix, using the Ingredients pulse button a few times. (serves 4) Stuff the chicken, place on the roasting tray, lightly season (for a 1.5 kg chicken) with salt and pepper, add a little water and roast in the oven •... -
Page 62: Salmon Tartare
Parisian Menu Starter Salmon Tartare Peel the onions. Chop the chives. Preparation: 15 min. In the bowl fitted with the metal blade, put the onions and pulse 3 times. Cut the peppers, remove the seeds and white filaments. Cut into pieces, add the peppers to the bowl and Ingredients pulse 4 times. - Page 63 Dessert Iced Raspberry Mousse In the main bowl, fitted with the whisk, whisk the egg whites until stiff and set aside in a bowl. Preparation: 10 min. Extract the lemon juice. Cooking: none Equipment: bowl, Remove the citrus press and attach the main blade. Add the stemmed glasses raspberries (very slightly defrosted), the icing sugar and the lemon juice.
- Page 64 American Menu Starter Waldorf Salad Peel and dice the apples. Cut the celery into slices using the slicer disc. Preparation: 15 min. Make the mayonnaise in the main bowl (see p.18). Cooking: none Stir the apple and celery into the mayonnaise, adding the walnuts.
-
Page 65: Carrot Cake
Ingredients Sprinkle the breadcrumbs onto a plate and roll the cakes in (serves 4) them. • 2 rusks Put the butter in the frying pan and fry the crab cakes until • 1 egg golden, for about 4 minutes on each side. •... -
Page 66: Mushroom Soup
Normandy Menu Starter Mushroom Soup Blend the mushrooms in the main bowl, fitted with the main blade and the Blender x attachment, for 2 minutes to obtain Preparation: 10 min. a smooth purée. Tip into a pan. Cooking: 20 min. Next, blend the water, potato flour and salt. -
Page 67: Apple Tart
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 the sauce • 4 trout fillets (approx. over a low heat for about 15 minutes. - Page 69 Vegetarian Menu Starter Lentil Soup Tip the lentils directly into a cooking pot with the bay leaf and the onion, peeled and cut into quarters. Add the cold stock. Bring to the boil and cook for 30 minutes. Preparation: 15 min. Cooking: 35 min.
-
Page 70: Plum Clafoutis
Ingredients Pour over the egg mixture. Cover with the rest of the puff pastry, sealing the edges of the pastry sheets firmly together. (serves 4) Brush the pie lid with the egg yolk, then make a small hole in • 5 medium potatoes the centre to let the steam escape. -
Page 71: French Rösti
Southwestern Menu Starter French Rösti Peel, rinse and dry the potatoes. Peel the garlic.Wash and dry the parsley. Put both Preparation: 20 min. ingredients in the mini bowl. Pulse a few times. The mixture Cooking: 30 min. should be chopped, not puréed. Set aside. Equipment: mixing Grate the potatoes using the 2mm grater disc (first, cut any bowl, frying pan... -
Page 72: Spiced Pears
Sauce: in a pan, fry the shallots, leeks and mushrooms Ingredients in the oil for 10 minutes. Use the main blade to chop the (serves 4) garlic and add to the contents of the pan, along with the bay • 4 monkfish fillets (1.2kg or leaf, thyme and cloves. -
Page 74: Strawberry Milkshake
Strawberry milkshake Wash and drain the strawberries. Hull* them. Put the strawberries in the bowl with the main blade and the Preparation: 5 min. Blender attachment. Pulse 3/4 times. Add the sugar and ice cream and blend. Gradually pour the milk in through the feed tube, before adding the dash of lemon juice. -
Page 75: Mango Lassi (Yoghurt Drink)
Mango lassi (yoghurt drink) Peel the mango. Put it in the bowl fitted with the main blade and the Preparation: 5 min. Blender ix attachment the yoghurt, honey and lemon juice. Blend for 30 sec., gradually adding the water via the feed tube. Tip: For extra zing, try chopping a few mint leaves in the Ingredients... -
Page 76: Melon, Raspberry And Strawberry Cocktail
Ice-cool blackcurrant and kiwi cocktail Peel the kiwi fruit pieces into pieces and put in the bowl Preparation: 10 min. fitted with the main blade and the Blender ix attachment. Pulse 4/5 times. Ingredients Add the blackcurrant sorbet. Blend for 1 min. •... - Page 77 COCKTAILS / MILKSHAKES...
-
Page 78: Carrot Parmentier
Carrot Parmentier Wash the potato and carrot, peel them and cut into pieces. Steam the vegetables and the beef for approximately 15 Preparation : 5 min. min. Place all the ingredients in the mini bowl and pulse 4/5 Cooking : 15 min. times, then blend to obtain a smooth purée. -
Page 79: Pear And Vanilla Dessert
Pear and vanilla dessert Peel and core the pear and cut it into large pieces. Place it in a saucepan with 3 tablespoons water and simmer for Preparation : 5 min. approximately 15 min. over a low heat. Place the cooked Cooking : 15 min. -
Page 80: Glossary
B ––––––––––––––––––––––––––––––– S ––––––––––––––––––––––––––––––– Bain marie Sandwich tin To melt chocolate or heat a sauce gently, Round tin with a high edge. It used for the ingredients can be placed in a bowl cooking clafoutis, chocolate cakes... over a pan containing very hot (but Scrape out never boiling) water. -
Page 81: Menu And Recipe Index
Dauphinois Parmesan Soufflé Stuffed Chicken Breasts Potato & Turnip Gratin Chocolate Pecan Pie Provençal Tomato Flan Stuffed Courgettes Confit of Figs in a Citrus Sauce Italian Artichoke & Parmesan Carpaccio Pizza with vegetables Tiramisu Mexican Guacamole Chilli con carne Mango Mousse English Minted Pea Soup Chicken with Spinach Stuffing... - Page 82 BASIC PREPARATIONS Mayonnaise............18 Aïoli ..............18 Herb Mayonnaise ..........19 Tapenade ..............19 Whipped cream.............20 Egg Whites............20 Raspberry Coulis............21 Shortcrust Pastry ............21 Pancake Batter ............22 Waffle batter ............22 French Flan Pastry..........23 Bread ..............24 Plaited brioche............24 Cheese puffs ............26 Pastry choux ............51 APPETISERS AND STARTERS Aubergine Caviar ..........28 Cake with ham and olives ........28 Fennel Boats with Fresh Goat’s Cheese ....29...
- Page 83 Potato & Turnip Gratin..........46 Stuffed Courgettes ..........48 Pizza with vegetables ..........50 Chilli con Carne.............54 Chicken with Spinach Stuffing.........56 Pan-Fried Shredded Carrots & Courgettes....58 Maryland Crab Cakes..........60 Trout Fillets with Sorrel, Shallots & Cider....62 Cheese & Potato Pie ..........65 Monkfish in a Red Wine Sauce .......67 DESSERTS Yoghurt Cake............40 Walnut Cake ............40...
- Page 84 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.
Need help?
Do you have a question about the Mini Plus and is the answer not in the manual?
Questions and answers