MAGIMIX Ma Cuisine Instructions For Use Manual page 41

Crunchy veg
and pasta salad
SERVES
FOOD PROCESSOR
PREPARATION
RESTING
COOKING
Penne pasta
Pink radishes
Carrots
Red peppers
Red onions
Lemons
Sprigs basil
Sprigs flat-leaved parsley
Olive oil
Salt & pepper
1. Cook the pasta according to the instructions on the packet (approx. 10 minutes).
Drain and rinse under the cold tap. Transfer to a mixing bowl and sprinkle with
olive oil and freshly-squeezed lemon juice.
2. Set aside in the fridge for at least an hour.
3. After 30 minutes, chop the parsley and basil in the mini bowl. Add to the pasta
and return to the fridge.
4. Wash and peel the vegetables. Grate the carrots and courgettes in the midi
bowl with the julienne disc or, failing that, the 4-mm grater disc. Set aside.
5. Replace the grater/julienne disc with the 2-mm slicing disc. Slice the radishes,
stacking them vertically in the feed tube before switching the processor on. Set
aside.
Keep all these vegetables in a bowl of cold water in the fridge so that they
6.
retain their full crunchiness.
7. Slice the onions and red peppers with the 2-mm slicing disc and put them in
their own container in the fridge.
8. Just before serving, drain the vegetables thoroughly and add them to the
pasta, together with the onion and red pepper.
9. Season according to taste.
STARTERS
68
R4
E2
2 4-6 6-8 8 +
3200 3200 4200 5200
15 min 15 min 20 min 20 min
1 hr 1 hr 1 hr 1 hr
10 min 10 min 10 min 10 min
170g 325g 500g 700g
3 6 8 12
½ 1 1 2
½ 1 1 2
½ 1 1 2
½ 1 1 2
½ 1 1 2
½ 1 1 2
1 2 4 6
35ml 65ml 100ml 125ml
Tomato and mozzarella bruschette
SERVES
FOOD PROCESSOR 3200
PREPARATION 10 min
GRILLING 5 min
Slices country loaf
Tomatoes
Tapenade 2 tbsp
Mozzarella slices (1 cm thick)
Garlic cloves
Fresh basil leaves
Salt & pepper
01. Bake a country loaf according to the recipe on p. 38.
02. Make the tapenade according to the recipe on p. 34, halving the amounts.
03. Very lightly toast the slices of bread in the toaster (or the oven) and rub them
with the halved garlic cloves.
Wash the tomatoes and slice them in the midi bowl with the 2-mm slicing disc.
04.
06. Transfer to a colander and sprinkle with salt to drain out the excess liquid.
07. Spread the bread slices with the tapenade. Top with the sliced tomato,
followed by the mozzarella. Season to taste.
08. Place under the oven grill for 3 minutes, or until the cheese has melted.
09. Decorate with a few fresh basil leaves.
Serve slightly warm.
10.
E2
2 4-6 6-8 8 +
3200 4200 5200
10 min 10 min 10 min
5 min 5 min 5 min
2 4 6 8
½ 1 1½ 2
4 tbsp 6 tbsp 8 tbsp
4 8 12 16
½ ½ 1 1
4 8 12 16
STARTERS
69