Ma cuisine Recettes AN
Ma Cuisine
Instructions for use
Description ................................................ 4
Maximum processing capacities .................. 5
Accessories ....................................... 6 to 17
Useful hints and tips ................................. 18
Golden rules ............................................ 22
Recipes
How to read the recipes ........................... 24
The essentials ........................................... 25
Hors-d’oeuvres ......................................... 37
Breadmaking ........................................... 43
Soups ..................................................... 51
Appetizers .............................................. 59
Vegetables .............................................. 71
Seafood ................................................. 81
Meat ...................................................... 91
Desserts .................................................. 99
Non-alcoholic cocktails .......................... 121
Glossary ............................................... 124
Recipe index ......................................... 125
Contents
For the discerning baby ........................ 117
IMPORTANT SAFEGUARDS
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.
• This appliance can be used by children aged from 8 years and above and persons
with reduced physical, sensory or mental capabilities or lack of experience and
knowledge if they have been given supervision or instruction concerning use
of the appliance in a safe way and understand the hazards involved. Children
shall not play with the appliance. Cleaning and user maintenance shall not be
made by children without supervision.
• This appliance can be used by children aged from 8 years and above if they
have been given supervision or instruction concerning use of the appliance in
a safe way and if they understand the hazards involved. Cleaning and user
maintenance shall not be made by children unless they are aged from 8 years
and above and supervised. Keep the appliance and its cord out of reach of
children aged less than 8 years.
• If the power cord has been damaged, or if your appliance is no longer working
properly, it must be replaced or repaired by the manufacturer, a Magimixapproved after-sales service or a similarly qualified person, in order to avoid
all risks.
• Always unplug your appliance if you are leaving it unattended, and before
cleaning it, or fitting or removing parts.
• Before plugging an appliance in, always check that the voltage indicated on
that appliance corresponds to the voltage of your mains supply.
• Models with a chrome finish must always be connected to a grounding outlet
with their original power cord.
• Never allow the power cord to dangle over the edge of your worktop or counter,
and make sure it never comes into contact with hot surfaces.
• Never insert your hands – or a utensil - in the feed tube while the disc, blade or
juicer is moving, to prevent serious injury and avoid damaging the appliance
• You may use a spatula, but only when the processor is not running.
• Never put the processor bowls in your microwave oven.
• Always handle the discs and blades with caution, as they are extremely sharp.
• To avoid all risk of injury, never install the metal blades or discs on the motor
shaft unless the bowl has been locked into position first.
2
IMPORTANT SAFEGUARDS
• The blades are all extremely sharp: never use the slicing disc until all the parts
have been properly assembled.
• Never use your appliance if the sieve (juicer basket) has been damaged in any
way.
• Your appliance is equipped with a thermal protection that automatically
switches the motor off if it has been running for too long or is overloaded. If
this happens, turn your machine off and wait for it to cool down completely
before switching it back on again.
• Never leave your appliance running unattended, even though you do not
have to keep the AUTO button pressed.
• Check that the lid is completely level and correctly locked into position
before switching your appliance on.
• Never attempt to override the safety mechanisms.
• Press the STOP button and wait for all the moving parts to come to a
standstill before turning the lid.
• Never use your appliance out of doors.
• This appliance is intended solely for domestic use.
• The following usages are not covered by the warranty: in kitchen areas
reserved for personnel in shops, offices and other workplace environments,
on farms, by the patrons of hotels, motels and other commercial environments
of a residential nature, and in bed and breakfast-type environments.
KEEP THESE IMPORTANT SAFEGUARDS
IN A SAFE PLACE
FOR DOMESTIC USE ONLY
ELECTRICAL WIRING
FOR THE USA AND CANADA ONLY
To reduce the risk of electric shock, this appliance has a grounding plug, fitted
with a third (grounding) pin. This plug can only be connected to a grounding
outlet. If the plug does not fit into your outlet, ask a qualified electrician to install
the proper outlet. You must never modify the plug in any way.
3
DESCRIPTION
Graduated single pusher
Metal blade
Double pusher
m
Blender ix*
Feed
tube
or
Grating disc
XL lid
Slicing disc
Mini bowl
Disc holder
Midi bowl*
Egg whisk
or
Main bowl
Dough blade
Storage box
* depending on the model
4
Motor shaft
Spatula
Motor unit
Standard lid
CONTROL PANEL
STOP
AUTO
PULSE
STOP : press this button to switch the machine off.
AUTO : press this button to process in continuous mode and obtain a more even texture. Ideal for fine chopping, mixing or blending, as well as for kneading, beating egg
whites, slicing or grating.
PULSE : press this button for intermittent processing. The machine automatically switches
itself off as soon as you release this button, giving you complete control over the task from
start to finish. Ideal for coarse chopping or mixing.
For preparations such as soups and purées, start off using the pulse button, then switch to
continuous mode (AUTO).
You will achieve a smoother consistency.
1 pulse = keep the PULSE button pressed down for 1-2 seconds.
Never unlock the lid without pressing the STOP button first. Your appliance is
fitted with a thermal failsafe that automatically switches the motor off if it is
overloaded or has been running for too long.
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
Brioche
Bread dough
1
Shortcrust pastry
Soup
CS 4200
1 lb
1 3/4 lb
2 lb
lb
2 lb
2 lb
2 lb
3 lb
1/3
2 lb
Quarts
2 Quarts
1 lb
2 lb
3 lb
lb
2 lb
3 lb
1 Quart
Minced meat
CS 5200
Carrots
1
Egg whites (beaten)
2-5
3/4
1
1/3
3-6
3-8
Total weight, amounts calculated for the main bowl.
5
FITTING THE BOWLS
Wash all the parts thoroughly (except the motor unit) before using your appliance for
the first time.
1
2
3
Place the bowl on the motor unit and turn
in an anticlockwise direction to lock into
place.
Slide the midi bowl onto the motor shaft,
inside the main bowl.
4
5
Slide the mini bowl onto the motor shaft.
Fit the mini blade onto the motor shaft
inside the Mini bowl.
WA R N I N G
• Triple protection: your appliance will
only work if both the bowl and lid are
correctly locked into place, and if the
bottom of the double pusher is level
with the MAX level indicator (p. 13).
6
7
Place the lid on top of the bowl and turn
in an anticlockwise direction until it locks
into place.
6
• Do not leave the lid in the locked
position when the machine is not in
use.
REMOVING THE BOWLS
1
2
3
Unlock the bowl lid by turning clockwise
and lift it off.
Remove the blade from the mini bowl.
4
5
Lift the mini bowl out.
Lift the midi bowl out, holding it by the
rim.
WA R N I N G
• Always handle the discs and metal
blades with caution, as they are
extremely sharp.
6
7
Release the main bowl by turning it
clockwise. You can now remove it.
• Never unlock the lid unless you have
pressed the STOP button first. If the
bowl will not move, check that the lid
has been unlocked.
7
STANDARD ACCESSORIES
MINI BOWL: equipped with a metal
blade for blending, chopping, mixing and
emulsifying small amounts.
MIDI BOWL*: a practical, easy-clean
bowl specially designed for use with the
discs.
METAL BLADE: used in the main bowl
b
for
mincing, blending, emulsifying, grinding,
etc. Blendermix* designed to ensure a
smoother, creamier finish when blending
soups and other liquids.
DOUGH BLADE: used in the main bowl
for kneading leavened or unleavened
dough.
DISCS: used in the midi bowl for grating
or slicing fruit, vegetables or cheese in
two different thicknesses (2 mm and
4 mm)*
EGG WHISK: used in the main bowl
to whip cream or beat egg whites for
meringues, mousses, soufflés, etc.
* depending on the model
8
METAL BLADE AND BLENDERMIX
METAL BLADE
CHOPS meat, fish and fresh herbs in
either PULSE or continuous mode (AUTO).
EMULSIFIES sauces, crushes ice, and
grinds chocolate and sugar to a powder
in continuous mode (AUTO).
1
2
Place the metal blade on the motor shaft.
It needs to be at the bottom of the bowl.
BLENDERMIX (depending on the model)
Place the ingredients in the bowl, put the
lid on and turn it anticlockwise until it
locks into position.
BLENDS soups, milkshakes, cake mixtures,
pancake batter, etc.
Process in continuous mode for 1-4
minutes.
Fit the metal blade on the motor shaft.
Put the ingredients in the bowl. Slot the
BlenderMix in the bowl. Turn the lid until
it locks into position.
1
3
2
m
The Blender ix attachment should only be used with the metal blade.
The metal blade is extremely sharp. Always hold it by the central hub. When
emptying the bowl, either remove the metal blade first or hold it in place by the
hub.
9
DOUGH BLADE
KNEADS leavened dough for bread,
brioche, etc.
KNEADS
unleavened
dough
for
shortcrust pastry, rich shortcrust pastry,
etc.
Depending on the quantity, it usually takes less than a minute to knead a batch of
dough. To avoid being engulfed in clouds of flour, put all the ingredients in the bowl
before you switch your appliance on.
1
2
Fit the dough blade on the motor shaft.
It needs to be at the bottom of the bowl.
Place all the ingredients in the bowl. Put
the lid on and turn anticlockwise until it
locks into position.
4
5
Press AUTO.
Switch off as soon as the dough forms a
ball or the mixture is sufficiently kneaded.
The dough blade can also be used to stir
chocolate chips, dried fruit, etc., into the
dough without chopping them. Simply
pulse 2 or 3 times.
3
Never exceed the quantities recommended on p. 5.
Check out our useful hints and tips on p. 18.
Use the spatula to scrape any remaining flour off the bowl walls.
10
EGG WHISK
Your bowl must be clean and cry. To allow enough air in, remove the pusher beforehand.
WHISKS egg whites
Put the egg whites in the bowl
Whisk continuously for 5-8 minutes,
depending on the number of egg whites.
WHIPS cream
Before you begin, chill the bowl and
ingredients in the fridge for an hour. Pour
the whipping or double cream into the bowl.
Whisk continuously, keeping a close eye
on the cream so that it does not turn into
butter.
1
Make sure you fit the four sections
together correctly. Check that the metal
shaft has been correctly inserted. It should
protrude slightly from the top.
2
Slot the egg whisk onto the motor shaft. It
needs to be at the bottom of the bowl. Add
the ingredients.
3
Put the lid on and turn until it locks into
place.
When whisking egg whites or whipping
cream, remove the graduated single pusher
from the feed tube to allow more air in.
Check out our useful hints and tips on p. 18.
Built to an exclusive, patented Magimix design, the whisk beats the egg
whites very gradually, making them stiffer and giving them more volume.
11
GRATING / SLICING DISCS
We recommend you use the discs in the midi bowl.
R/
G4
1
2
Lower the midi bowl into the main bowl.
Slide the disc holder onto the motor shaft.
R/
G
E/
S2
3
Slicing/grating discs:
each disc is engraved with a code, e.g.
R/G4: 4-mm grater
E/S2: 2-mm slicer
4
4
5
Position your chosen disc so that the
relevant function and thickness code is
uppermost.
Slot the disc onto the disc holder.
Turn it anticlockwise until it locks into
place (a two-stage process).
WA R N I N G
For nonreversible discs*, make sure
you put them the right way up. The
central plastic part should be pointing
downwards.
• Always handle the discs with caution,
as the blades are extremely sharp.
• Never insert a foreign object - or
your fingers - into the feed tube.
Always use the pusher designed for
that purpose.
• Never exceed the recommended
quantities (p. 5).
* depending on the model
After grating or slicing, you will be left with tiny stubs of fruit or vegetables on
your discs. This is entirely normal and ensures a flawless end result.
12
GRATING / SLICING DISCS
A) XL MODELS
MAX
1
2
The 2-in-1 feed tube comprises:
1) a large feed tube for round or bulky
fruit and vegetables.
2) a small feed tube for small or long
fruit and vegetables.
The lid is equipped with a safety system
which means that your appliance will only
work if the bottom of the large pusher is
level with the MAX level indicator.
Large feed tube: fruit or vegetables for
slicing can be left whole.
Small feed tube: when grating fruit or
vegetables, stack them horizontally for
longer shreds.
Small feed tube: to slice long fruit or
vegetables (e.g. leeks, carrots), stand them
upright and close together in the feed tube.
B) NON-XL MODELS: you may need to
cut round fruit or vegetables (e.g. apples,
tomatoes) in half.
Check out our useful hints and tips on p. 18.
After grating or slicing, you will be left with tiny stubs of fruit or vegetables
on your discs. This is entirely normal and ensures a flawless end result.
13
ADDITIONAL ACCESSORIES
The accessories you find in the box will vary depending on the model.
m
CITRUS PRESS: with a lever arm and 2
cones, yielding juice with no pips and just
the right amount of pulp.
JUICER AND SMOOTHIE IX :
ideal for making juices, cocktails,
smoothies, nectars and coulis.
DOUGH BOWL KIT: perfect for
hassle-free baking (bread, brioche,
cakes). The dough is kneaded, proved
and baked all in the same bowl.
MASH & PUREE KIT: for totally natural
vegetable purées and fruit compotes.
DICING KIT: as well as dicing fruit and
vegetables, you can also cut them into
sticks or french fries.
CREATIVE DISC KIT: 3 novel discs for 3
creative cuts: julienne disc, extra wide
julienne disc and fluted disc.
OPTIONAL DISCS
14
• 6-mm
grater
• 6-mm
slicer
• Parmesan • Wide • Extra wide • Fluted
julienne
julienne
• Julienne
USING THE CITRUS PRESS
1
2
Slot the citrus press basket onto the bowl
and turn it anticlockwise until it locks into
position.
3
4
Select the right cone for the size of your
citrus fruit. The larger cone should always
be clipped onto the smaller one.
5
6
Slide the cone onto the motor shaft.
Position the lever arm opposite the
locking system and clip the tab to the
base of the basket.
Position the halved fruit on the cone,
pressing down gently.
7
8
Lower the lever arm, switch your processor
on, and apply gentle pressure to the arm
until all the juice has been extracted.
Switch your appliance off before
raising the lever arm, to avoid
splashing.
When juicing grapefruit, release the pressure very slightly from time to time,
to extract the maximum amount of juice.
Check out our useful hints and tips on p. 18.
15
CLEANING
Always unplug your appliance before you clean it.
1
2
3
Always clean it immediately after use
(water + washing-up liquid).
ACCESSORIES: use a bottle brush to
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
these recommendations:
4
MOTOR UNIT: wipe with a soft, damp
cloth.
• Dishwasher: select the minimum
temperature (< 100°F) and avoid the
drying cycle (generally > 140°F).
• Washing by hand: do not leave the
parts immersed in detergent for too
long. Avoid abrasive products (e.g.
stainless-steel scrubbers).
• Detergents: read the manufacturer’s
instructions to check their compatibility
with plastic items.
Never leave parts to soak. Dry them straight after washing.
Make sure you dry the stainless-steel parts thoroughly to avoid oxidizing stains.
These are purely aesthetic and do not affect the quality of the blades, discs or bowls.
Some foodstuffs such as carrots tend to stain plastic. Rubbing with a piece of kitchen
paper and a little vegetable oil will remove most of this staining.
*Insert a spoon handle into the dough blade hub to push the cap off from the inside.
The Compact model’s dough blade does not have a cap.
Warning: always handle the blades and discs with caution, as they are
extremely sharp.
Never immerse the motor unit in water.
16
THE BENEFITS OF VITAMINS AND MINERALS
Vitamins
Fruit
Vegetables
C
•
A
Apple
B1
•
D
•
B1/B6
•
A
E
•
K
Asparagus
Apricot
•
•
•
•
Cabbage
•
•
•
•
Blackberry
Blackcurrant
•
•
•
•
•
•
•
Carrot
Celeriac
•
•
•
•
Cherry
Grape
•
•
•
•
•
•
•
Celery
Chicory
•
•
•
•
Grapefruit
Kiwi fruit
•
•
•
•
•
•
•
•
Courgette
Cucumber
•
•
•
•
•
•
Lemon
Melon
•
•
•
•
•
•
•
Fennel
Lettuce
•
•
Orange
Peach
•
•
•
•
•
•
•
Onion
Parsley
•
•
•
•
Pear
Pineapple
•
•
•
•
•
•
Spinach
Sweet pepper
•
•
•
•
•
•
Plum
•
•
•
Tomato
•
•
Raspberry
Redcurrant
•
•
•
•
•
•
Turnip
Watercress
•
•
•
Strawberry
•
•
•
•
•
•
•
•
•
Minerals
Which are the best sources ?*
Calcium parsley, watercress, spinach, fennel, broccoli, blackcurrants, green cabbage, etc.
ginger, parsley, watercress, spinach, fennel, blackberries, etc.
Iron
pineapple, leek, sorrel, garlic, melon, peach, asparagus, spinach, tomato, etc.
Iodine
ginger, sorrel, spinach, fennel, parsley, etc.
Magnesium
garlic, ginger, coconut, cherries, etc.
Phosphorus
ginger, parsley, spinach, garlic, fennel, etc.
Potassium
celeriac, fennel, spinach, beetroot, turnip, parsley, etc.
Sodium
* For each mineral salt, we have classified the fresh fruit and vegetables in descending
order according to their average content per 3 1/2 oz net. NB: dried fruit (walnuts,
hazelnuts, dried apricots, etc.) are also a good source of mineral salts, especially
magnesium, phosphorous and potassium.
17
Hints &
Tips
Golden
rules
18
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.
Pop 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.
NB. the foods should be firm, not frozen!
PRACTICAL
• To minimize cleaning, work first with the mini bowl, then move
on to the midi bowl, and finish off with the main bowl.
Always start with the hard or dry ingredients and end with the liquid
ones.
• If your appliance starts to vibrate, carefully wash and dry the feet,
and check that you have not exceeded the maximum capacities
shown on page 5.
XL LID
• The small feed tube is ideal for:
- slicing long fruit or vegetables (e.g. cucumbers, carrots, leeks).
Stand the fruit and vegetables upright and close together.
- slicing small fruit or vegetables (e.g. strawberries, kiwi fruit, turnips).
Introduce them into the small feed tube one at a time.
- grating long fruit or vegetables (e.g. carrots, courgettes) or chunks of cheese.
Stack pieces horizontally in the small feed tube.
• The large feed tube is ideal for:
- slicing round fruit or vegetables (e.g. oranges, pineapples, apples, pears, mangoes,
tomatoes, potatoes).
Either cut them into large chunks before introducing them into the feed tube, or leave
them whole.
Make sure you do not fill the feed tube beyond the MAX level indicator, otherwise your
food processor will not start.
MINI BOWL
• The mini bowl is ideal for processing small amounts. Use it to chop onions or herbs, mince
meat, or whip up dips, salad dressings and mayonnaise.
• Before chopping fresh herbs, check that both the herbs and the bowl are perfectly clean
and dry. This will ensure you get the very best results. The herbs will also keep
for longer.
• You can use the mini bowl directly as a serving dish, providing you
remember to remove the metal blade first!
19
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.
• Some foods, such as carrots, tend to stain plastic. Rubbing the part with
towel paper and a little vegetable oil will remove most of the staining.
MAIN BOWL
• Liquid ingredients: never fill the bowl more than a one-third full.
• Solid ingredients: never fill the bowl more than two-thirds full.
METAL BLADE
• When processing large amounts of meat or vegetables, cut the food into one-inch
chunks.
• If your are chopping meat or fish, use the PULSE button to precisely control
the end result.
• For vegetable purées, cut the cooked vegetables into large chunks
before putting them in the bowl with the metal blade. Use the PULSE
button first, then switch to continuous mode (AUTO) until the purée
reaches the desired consistency.
mix
Blender
• Soups, pancake batters, cocktails: the metal blade goes in the bowl first, followed by
all the ingredients, then the Blender ix. Your processor is now ready to run.
m
20
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
1-2 minutes, the precise time depending on the amount and type of dough. Follow the
instructions carefully for each recipe.
• Normal dough: for faster results, leave the dough to rise or prove at (or slightly above)
room temperature. As flour is very light, you may sometimes notice a cloud of flour
escaping from the bowl. To avoid this happening, put all the nonliquid ingredients
(flour, salt, butter, eggs, etc.) in the bowl before adding the liquid ones (water, milk,
etc.). Only then switch your food processor on.
• You can store dough in the freezer for up to 2 months, providing you wrap it carefully
in cling film. Remember to take it out the day before you intend to use it.
EGG WHISK
• Make sure your bowl is clean and dry.
• Remember to remove the graduated pusher from the lid to let in enough air!
• Beaten egg whites: for fluffier egg whites, use eggs that are at room
temperature.
• Whipped cream: do not use fat-free or low-fat cream, as it will not
whip! Make sure the full-fat whipping or double cream you use is well
chilled. Place the food processor bowl in the freezer for 10 minutes
beforehand. If you desire, add some powdered stabilizer (e.g. Whip
It®) to the cream, as this will keep it stiff for several hours in the fridge.
Keep a close eye on the cream while it is being whipped, to avoid turning
it into butter.
CITRUS PRESS
• There are 2 cones: a small one for lemons and limes,
and a large one for oranges and grapefruit.
21
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.
Always use fresh meat and fish.
Pay attention to the type of flour indicated in the recipe. The choice
of flour is very important, not least because the amount of water
you need depends on which type you are using. Wholemeal
flour, for instance, contains more bran, which absorbs more
water.
Plain flour, a very fine, white, all-purpose flour is best for making
cakes, pastries, sauces and pancake batters.
Self-rising flour has low gluten content, or wholemeal flour with a rising agent mixed
in, usually baking powder. It is used in baking and cake-making.
Strong white flour has a higher gluten content and is therefore ideal for making bread
and brioche.
It is better to use superfine sugar, rather than granulated
sugar, which has coarser crystals. Powdered sugar is very
fine and is commonly used for cake decoration.
Always use butter, never margarine or a low-fat spread.
Yeast comes in two forms – fresh or dried. In our recipes, we
have chosen to use fresh yeast, which you can get from your local baker, as well as
from speciality shops (or the bakery section of your nearest supermarket). If you use
dried yeast, remember to use half the amount indicated for fresh yeast.
For the very best results, always dissolve the yeast in a liquid heated to 95°F. Yeast is
a living organism, and if the liquid is any hotter, it will kill it.
Salt regulates the rising action of the yeast and reinforces the structure of the gluten.
It is best to use pasteurised whole milk.
Heavy cream has a minimum fat content of 48% (35% for whipping cream), compared
with 15% for single cream and even less for “lite” versions. It not only tastes better, but
holds air bubbles better when whipped.
22
GOLDEN RULES
Eggs are sold in four different sizes, with medium eggs weighing 2 to 2 1/4 oz. 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. meringues, macaroons), it is a good idea to separate them
1 day beforehand, storing the yolks and whites in separate airtight containers in the
fridge. For egg whites to whisk properly, your bowl must be very clean, with no traces
of fat.
2. Be prepared!
The following pieces of equipment always come in useful:
Measurement instruments: a precision electronic kitchen scale (range:
from 0.1 oz to 4 1/2 lb) is vital, as is a cooking thermometer than can
measure temperatures of up to 400°F.
Baking tins: it is important to use a baking tin of the right shape, the
right quality and made from the right material. We specify which kind
of tin is required for each recipe.
Cakemaking accessories: cutters of different sizes, to vary the
presentation of cakes and pastries.
A pastry bag is vital for filling cream puffs and eclairs, as well as
making meringues or macaroons.
You will need a rolling pin for rolling your pastry out and a brush for
buttering your tins and painting egg wash on your bread and brioche.
3. Precision
In some recipes, especially those for bread and cakes, the instructions must be
followed to the letter. Always weigh or measure the ingredients carefully and respect
the kneading, resting and baking times.
4. Cooking - the grand finale
How well do you know your oven? The success of your recipe may well depend on it,
as the temperatures and cooking times in our recipes are merely there to guide you.
These times may vary according to your oven, but will also depend on how finely the
ingredients have been chopped and the size and material of the container. This is why
we recommend you to monitor the baking process and be ready to adjust the cooking
time, if necessary.
Avoid opening the oven door while your dish is cooking.
23
HOW TO READ THE RECIPES
Level of difficulty:
very easy -
Measurements: tsp = teaspoonful
easy -
more sophisticated
tbsp = tablespoonful
1 bowl = 9 - 12 oz
1 pulse = one press on the PULSE button lasting 1-2 seconds
Metal blade
R2
2-mm grater
4-mm grater
Dough blade
R4
2-mm slicer
Egg whisk
E2
4-mm slicer
Mini bowl
E4
Midi bowl
Juicer
Citrus Press
• The words marked with an asterisk (*) in the recipes are explained in the glossary
on p. 124.
• In some of the recipes, we have included a table to help you automatically adapt
the recipe to the number of required servings and/or the nature of your appliance.
For example, the maximum capacity of the C3200 is generally 4-6 servings.
Serves
24
2-4
4-6
6-8
Compact 3200
•
•
Cuisine Système 4200
•
•
•
Cuisine Système 5200
•
•
•
8+
•
THE ESSENTIALS
Garlic unsalted butter for stuffed snails
Serves
•
2
4
6
8
Food processor
3200
3200
4200
5200
Preparation
6 min.
6 min.
8 min.
8 min.
Dozen Snails
2
4
6
8
7 tbsp
1 cup
11/2 cups
2 cups
2
4
6
8
/2
1
1
2
3
Unsalted butter
Garlic cloves
Parsley, bunches
1
Shallots
1
/2
1
2
2
4
6
8
To taste
To taste
To taste
To taste
Drops pastis
Salt & pepper
Peel the garlic and shallots. Wash and dry the parsley.
Put the garlic, shallots and parsley in the Mini Bowl. Blend for 1 minute, then add
the pastis and the diced unsalted butter. Season with salt and pepper.
Blend for a further 1 minute. The mixture should have a smooth consistency.
This unsalted butter can be kept in the fridge for several days or stored in the
freezer in an airtight container.
Mayonnaise
•
2
4
6
8
Food processor
Serves
3200
3200
4200
5200
Preparation
5 min.
5 min.
7 min.
7 min.
1
2
3
4
1 tbsp
11/2 tbsp
2 tbsp
21/2 tbsp
Egg yolks
Strong mustard
Oil
/4 cup
11/2 cups
21/4 cups
23/4 cups
Vinegar
1 tbsp
2 tbsp
3 tbsp
4 tbsp
Salt & pepper
To taste
To taste
To taste
To taste
3
Put the egg yolks, mustard and a tablespoon of oil in the Mini Bowl.
Blend for 20 seconds, then slowly drizzle in half the remaining oil via the feed
tube, increasing the flow as the mixture thickens.
Add the salt and pepper and then, with the machine still running, pour in the rest
of the oil.
Wait until the very last minute to add the vinegar.
All the ingredients must be at room temperature.
To achieve a softer consistency, use whole eggs.
26 The essentials
Pesto
•
2
4
6
8
Food processor
Serves
3200
3200
4200
5200
Preparation
5 min.
5 min.
7 min.
7 min.
Garlic cloves
1
1
2
2
Basil, bunches
1
1
2
2
Pine nuts
1 /2 oz
1 /4 oz
2 /4 oz
3 /4 oz
Olive oil
6 tbsp
7 tbsp
1
3
Grated Parmesan
Salt & pepper
4 tbsp
To taste
5 tbsp
To taste
8 tbsp
To taste
9 tbsp
To taste
1
3
3
/2 cup
1
/4 cup
Wash the basil. Remove the leaves and pat them dry. Peel the garlic cloves, slice
them in half and discard the central shoots.
Place the garlic, basil, pine nuts, parmesan, pepper and 1 teaspoon salt in the
Mini Bowl.
Pulse approximately 10 times to obtain a smooth mixture.
With the machine running, add the olive oil via the feed tube.
Delicious with pasta.
Aïoli sauce
•
2
4
6
8
Food processor
Serves
3200
3200
4200
5200
Preparation
6 min.
6 min.
8 min.
8 min.
/2
1
11/2
2
2-3
4-5
6-8
8 - 10
Mayonnaise, bowls
Garlic cloves
1
Peel the garlic and put it in the Mini Bowl.
Blend for 30 seconds and leave the resulting garlic paste at the bottom of the
bowl.
Make the mayonnaise on top of the paste, according to the recipe on p. 26
Makes an excellent vegetable dip.
The essentials 27
Herb mayonnaise
•
Serves
Food processor
2
4
6
8
3200
3200
4200
5200
Preparation
5 min.
5 min.
7 min.
7 min.
Cooking
10 min.
10 min.
10 min.
10 min.
Shallots
1
2
4 tbsp
7 tbsp
Sprigs tarragon
1
Egg yolks
1
Vinegar
4 tbsp
7 tbsp
Salt & pepper
To taste
To taste
Unsalted butter
3
4
/4 cup
1 cup
2
3
4
2
3
3
/2 cup
4
/4 cup
1
3
To taste
To taste
Chop the shallots and tarragon in the Mini Bowl (4-5 pulses).
Put the resulting mixture in a small, thick-bottomed saucepan with the vinegar,
salt and pepper. Reduce* to half its original volume over a low heat.
Pour the reduction into the Mini Bowl. Add the egg yolks and pulse 3 times.
Add the diced unsalted butter and pulse 5-6 times until the sauce reaches the
right consistency.
Serve with grilled red meat.
Cocktail sauce
•
Serves
2
4
6
8
Food processor
3200
3200
4200
5200
Preparation
5 min.
5 min.
7 min.
10 min.
/2
1
11/2
2
Tomato ketchup
11/2 tsp
1 tbsp
11/2 tbsp
2 tbsp
Port / brandy
11/2 tsp
1 tbsp
11/2 tbsp
2 tbsp
3
3
/4 tsp
11/2 tsp
11/2 tsp
1
11/2 tsp
2
1 tbsp
3
11/2 tbsp
4
2 tbsp
1
Mayonnaise, bowls
Worcestershire sauce
Drops Tabasco
Crème fraîche or heavy whipping cream
/4 tsp
Make the mayonnaise according to the recipe on p. 26.
When it is ready, add the other ingredients and pulse 5-6 times until the sauce
reaches the right consistency.
A classic accompaniment for prawns and avocado pear.
28 The essentials
Rouille sauce
•
2
4
6
8
Food processor
Serves
3200
3200
4200
5200
Preparation
5 min.
5 min.
7 min.
7 min.
3
/4 tsp
11/2 tsp
2 1/4 tsp
3 tsp
1
2
3
Garlic paste
Egg yolks
1
4
1
3
Olive oil
1 cup
1 /2 cups
2 /4 cups
2 /4 cups
Tomato purée
1 tbsp
1 tbsp
11/2 tbsp
2 tbsp
1
1
Powdered saffron
Pinches of Cayenne pepper
Salt & pepper
/4 tsp
/4 tsp
1
/2 tsp
1
/2 tsp
1
1
1
2
To taste
To taste
To taste
To taste
Place the garlic paste in the Mini Bowl.
Add the egg yolks, saffron and Cayenne pepper. Season lightly with salt and
pepper.
Blend for 20 seconds, then slowly drizzle in the olive oil via the feed tube, as if
you were making mayonnaise.
Add the tomato purée via the feed tube and give a few final pulses to obtain a
smooth consistency.
The eggs must be at room temperature.
Serve with Mediterranean fish stew (bouillabaisse), fried or poached fish and
fish soup.
Tartar sauce
•
2
4
6
8
Food processor
Serves
3200
3200
4200
5200
Preparation
5 min.
Mayonnaise, bowls
Gherkins
Capers
Spring onions
Parsley, chives, chervil
Salt & pepper
5 min.
7 min.
7 min.
1
/2
1
11/2
2
3
4
6
8
11/2 tbsp
2 tbsp
3 tbsp
31/2 tbsp
/2
1
11/2
2
To taste
To taste
To taste
To taste
To taste
To taste
To taste
To taste
1
Chop the gherkins, capers, onions and herbs in the Mini Bowl. Set aside.
Make the mayonnaise as described on p. 26.
Fold in the reserved mixture and pulse 2-3 times. Season according to taste.
Serve with minced raw fish or beef.
The essentials 29
Mint sauce
•
2
4
6
8
Food processor
Serves
3200
3200
4200
5200
Preparation
5 min.
5 min.
5 min.
5 min.
/2
1
11/2
2
11/2 tbsp
3 tbsp
5 tbsp
6 tbsp
1 tbsp
2 tbsp
3 tbsp
4 tbsp
1
5 tbsp
7 tbsp
10 tbsp
1
Fresh mint, bunches
Boiling water
Granulated sugar
Wine vinegar
2 /2 tbsp
Use the Mini Bowl. Trim the mint, place it in the bowl and process for 15-20 seconds
or until it is finely chopped.
Dissolve the granulated sugar in the boiling water and add it and the vinegar to
the bowl.
Process briefly to mix, then leave to cool before serving.
Sausage meat
•
Serves
Food processor
Preparation
2
4
6
8
3200
3200
4200
5200
8 min.
10 min.
12 min.
15 min.
For 1/2 lb
For 1 lb
For 11/4 lb
For 13/4 lb
Fresh pork
5 oz
7 oz
1
Streaky bacon
5 oz
7 oz
1
1 lb
Garlic cloves
1
1
1
1 lb
11/4 tsp
11/2 tsp
Stuffing
Salt
Freshly-ground black pepper
Sprigs parsley
1
/4 tsp
1
/4 tsp
1
1
/2 lb
1 lb
/2 lb
/2 lb
21/4 tsp
3
/4 tsp
2
3 tsp
3
/4 tsp
2
Bone the meat and cut into chunks. Peel the garlic.
Place the meat, garlic, parsley, salt and pepper in the bowl with the metal blade.
Pulse until the mixture reaches the desired consistency.
The stuffing should not be too smooth.
Sausage meat can be used for stuffing tomatoes and other vegetables, as well
as making meat stuffed olives or paupiettes.
30 The essentials
Blini batter
•
Serves
2
4
6
8
3200
3200
4200
5200
10 min.
10 min.
15 min.
20 min.
3 hrs
3 hrs
3 hrs
3 hrs
6
12
18
Food processor
Preparation
Rising
Number of blinis
Wheat flour
Fresh yeast
•
3
1
24
1
/4 cup
1 /4 cups
2 /4 cups
3 /4 cups
1 tsp
2 tsp
3 tsp
41/2 tsp
3
Eggs
1
2 + 1 yolk
3 + 2 yolks
4 + 2 yolks
Crème fraîche or heavy whipping cream
1 tbsp
2 tbsp
3 tbsp
3 tbsp
Unsalted butter
1 tbsp
3 tbsp
4 tbsp
1
3
Milk
/2 cup
Pinches of salt
5 tbsp
/4 cup
11/4 cup
1 /4 cups
1
2
2
1
3
Heat the milk until slightly warm. Separate the eggs.
Dissolve the yeast in 3 tablespoons of milk.
Put the flour, salt, egg yolks and dissolved yeast in the bowl with the dough blade.
Blend for 30 seconds then, with the machine running, gradually add the
lukewarm milk via the feed tube.
Transfer to a large bowl, cover with a tea towel and leave to rise for 3 hours at
room temperature.
Next, place the egg whites in the bowl with the whisk and process for 10 minutes
until they form stiff peaks.
Gently fold the crème fraîche or heavy whipping cream into the batter, then the
egg whites.
Cook the pancakes in a well-buttered heavy-based frying pan over a high heat.
Serve with salmon, salmon roe, crème fraîche or heavy whipping cream and
lemon quarters.
Pizza dough
•
Serves
Food processor
Preparation
2
4
6
8
3200
3200
4200
5200
10 min.
10 min.
10 min.
10 min.
Rising
1 hr
1 hr
1 hr
1 hr
11/4 cup
13/4 cups
2 1/2 cups
31/4 cups
Fresh yeast
2 tsp
3 tsp
4 tsp
6 tsp
Oil
2 tbsp
2 tbsp
3 tbsp
4 tbsp
1
1
3
/4 cup
1 cup
2
2
All-purpose flour
Water
Pinches of salt
/2 cup
1
/2 cup
1
Dissolve the yeast in a little water.
Place the flour, dissolved yeast, salt and oil in the bowl with the dough blade.
Blend for 30 seconds before adding the water via the feed tube. Cover the dough
with a tea towel and leave to rise for 1 hour.
If possible, purchase fresh yeast from your local baker.
The essentials 31
Shortcrust pastry
•
Food processor
3200
3200
4200
5200
Preparation
5 min.
5 min.
5 min.
5 min.
For 1/2 lb
For 11/4 lb
For 2 lb
For 23/4 lb
Dough
All-purpose flour
Softened unsalted butter
1
1 /4 cups
1
/2 cup
Pinches of salt
Water
1
3 /2 cups
51/4 cups
/4 cup
1 cup
1 cup
1
2
2
/2 cup
1 cup
2 /2 cups
3
1
3 tbsp
1
/4 cup
1
1
Place the flour, salt and diced unsalted butter in the bowl with the dough blade.
Switch the machine on and add the water via the feed tube.
Continue blending and switch the machine off as soon as the dough forms a ball.
Leave in a cool place for 1 hour.
1
/2 lb of dough is sufficient for a 12-inch pie dish.
If the mixture fails to form a ball, add a little water.
The amount of water required will depend on the absorbent capacity of the flour.
Rich shortcrust pastry
•
Food processor
3200
3200
4200
5200
Preparation
5 min.
5 min.
5 min.
5 min.
Dough
For 1 lb
For 13/4 lb
For 2 1/2 lb
for 3 lb
All-purpose flour
11/4 cups
21/2 cups
31/2 cups
4 cups
Softened unsalted butter
Granulated sugar
Eggs
Pinches of salt
Water
1
1
1 /4 cups
11/2 cups
/4 cup
1 cup
11/4 cups
1
1
1
1
2
2
2
2
2 tbsp
3 tbsp
/2 cup
7 tbsp
1 cup
3
1
/4 cup
1
/2 cup
Put the flour, salt, granulated sugar and eggs in the bowl with the dough blade.
Blend for 30 seconds. Switch off and add the diced unsalted butter.
Switch on again, add the water via the feed tube and stop blending as soon as
the dough forms a ball.
Leave in a cool place for 30 minutes.
Rich shortcrust pastry can be used for making tarts or cut into shapes for
biscuits.
If the dough fails to form a ball, add a little water.
1 lb of dough is sufficient for a 12-inch quiche mold.
The amount of water required will depend on the absorbent capacity of the
flour.
32 The essentials
Puffed pastry
•
Serves
2
4
6
8
3200
3200
4200
5200
Preparation
20 min.
20 min.
25 min.
25 min.
Baking
15 min.
15 min.
15 min.
15 min.
15
30
45
60
2 cups
Food processor
Number puffs
All-purpose flour
8 tbsp
3
/4 cup
11/2 cups
Unsalted butter
3 tbsp
6 tbsp
8 tbsp
2
4
6
8
Eggs
3
/4 cup
/2 cup
3
/4 cup
11/2 cups
21/4 cups
Granulated sugar
1 tbsp
1 tbsp
2 tbsp
2 tbsp
Icing bag, (optional)
1
1
1
1
Water
1
Preheat your oven to 355°F (gas mark 4).
Pour the water into a pan, add the diced unsalted butter and granulated sugar.
Bring to the boil. Remove from the heat and pour in all the flour. Mix quickly with
the spatula. Return to the heat for approximately 1 minute until the dough forms
a ball and no longer sticks to the sides of the pan.
Draw aside and place the dough in the bowl with the dough blade. Process for
1 minute, then add the eggs one by one via the feed tube. Process for a further
1 minute.
Lightly oil a baking tray.
Transfer the mixture to an icing bag with a plain nozzle (or use a teaspoon) and
pipe out small mounds on the tray, making sure that they are well-spaced. Bake
for 15 minutes at 355°F (gas mark 4).
Fill the puff pastries with pastry cream, chocolate cream, sweetened whipped
cream, etc.
Pancake batter
•
Serves
2
4
6
8
3200
3200
4200
5200
Preparation
10 min.
10 min.
10 min.
10 min.
Number of pancakes
All-purpose flour
12
16
24
32
11/4 cups
13/4 cups
21/2 cups
31/4 cups
Food processor
Eggs
2
3
4
6
Oil
1 tbsp
1 tbsp
11/2 tbsp
2 tbsp
Milk or beer
1 cup
21/4 cups
31/4 cups
41/4 cups
1
1
2
2
Pinches of salt
Place the flour, eggs, oil and salt in the bowl with the metal blade.
Blend for 30 seconds, then gradually add the milk via the feed tube and blend
for a further 2 minutes.
The pancakes will be even better if the batter is left to stand for 2 hours.
For lighter pancakes, you can replace the milk with beer.
34 The essentials
Waffle batter
•
2
4
6
8
Food processor
Serves
3200
3200
4200
5200
Preparation
5 min.
5 min.
5 min.
5 min.
6
12
18
24
Number of waffles
All-purpose flour
3
Granulated sugar
1
/4 cup
3
5 tbsp
1
Unsalted butter
/4 cup
3
2 /2 cups
3 cups
1 cup
11/4 cups
/2 cup
1 cup
11/4 cups
1 /4 cups
/4 cup
1
Pinches of baking powder
1
2
3
4
Eggs
3
6
8
10
/4 cup
11/4 cups
13/4 cups
2
3
4
Milk
Pinches of salt
1
/2 cup
3
1
Place the flour, granulated sugar, unsalted butter, baking powder, eggs and salt
in the bowl with the metal blade.
Switch on and pour the milk in through the feed tube.
Blend for 2 minutes to obtain a soft batter.
Chocolate and hazelnut spread
Serves
•
•
2
4
6
8
Food processor
3200
3200
4200
5200
Preparation
5 min.
5 min.
7 min.
10 min.
Cooking
3 min.
3 min.
5 min.
5 min.
7 tbsp
3
1 cup
11/4 cups
/4 cup
Unsalted butter
/4 cup
Dark chocolate
7 tbsp
3
3
/4 cup
1 cup
Condensed milk
9 tbsp
3
/4 cup
1 cup
11/4 cups
Hazelnuts
1 tbsp
2 tbsp
3 tbsp
4 tbsp
Melt the unsalted butter and chocolate in a bowl over a saucepan of very hot
water. Meanwhile, chop the hazelnuts in the Mini Bowl, pulsing 4-5 times then
blending continuously for 1 minute.
Add the chocolate mixture and blend for 1 minute, pouring the condensed milk
in through the feed tube.
Put the spread in a jar and store either at room temperature for a softer consistency
or in the fridge for a firmer consistency.
This spread will keep for several weeks in the fridge.
The essentials 35
Whipped cream
•
Serves
Food processor
Preparation
2
4
6
8
3200
3200
4200
5200
5 min.
7 min.
7 min.
Whipping cream
3
5 min.
/4 cup
11/4 cups
2 cups
21/4 cups
Powdered sugar
2 tbsp
4 tbsp
7 tbsp
7 tbsp
Place the bowl and the ingredients in the fridge for 1 hour.
Whisk the cream in the bowl with the egg whisk. When the cream starts to thicken,
add the powdered sugar.
Continue whisking for 7-8 minutes, keeping a close eye on it to ensure that it does
not turn into unsalted butter.
For a thicker cream, put the preparation back in the fridge for 20 minutes.
Avoid using low-fat cream as this will give disappointing results.
Pastry cream
•
Serves
2
4
6
8
3200
3200
4200
5200
Preparation
10 min.
10 min.
15 min.
20 min.
Cooking
5 min.
5 min.
10 min.
15 min.
1
Food processor
1
3 cups
Milk
1 cup
1 /2 cups
2 /4 cups
Granulated sugar
4 tbsp
6 tbsp
7 tbsp
3
All-purpose flour
3 tbsp
4 tbsp
5 tbsp
1
/4 cup
/2 cup
Egg yolks
2
3
4
6
Vanilla beans
1
1
1
2
Set aside 1 glass of cold milk.
Pour the rest of the milk into a saucepan. Add the split vanilla beans.
Bring to a boil.
Put the granulated sugar, flour and egg yolks in the bowl with the metal blade.
Pulse twice, add the glass of milk via the feed tube and pulse twice again.
Remove the vanilla beans from the hot milk. Scrape the seeds from the interior
with the tip of a knife and add them to the glass of milk.
With the machine running, immediately start pouring the milk very gradually
onto the preparation.
Return everything to the saucepan and simmer gently, stirring with a wooden
spatula.
Remove from the heat as soon as the cream starts to coat the spatula.
Pour into a large bowl, sprinkle with granulated sugar to prevent a skin forming
and leave to cool.
You can use this cream to fill pastry puffs or éclairs.
36 The essentials
HORS-D’ŒUVRES
Anchovy paste
•
Serves
Food processor
Preparation
Anchovies in olive oil
2
4
6
8
3200
3200
4200
5200
10 min.
10 min.
10 min.
10 min.
1 cup
11/2 cups
13/4 cups
3
/4 cup
11/2
Garlic cloves
Balsamic vinegar
3
/4 tsp
2
3
4
/4 tsp
11/4 tsp
11/2 tsp
3
1
1
2
2
Crème fraîche or heavy whipping cream
5 tbsp
6 tbsp
9 tbsp
11 tbsp
Pepper
To taste
To taste
To taste
To taste
Bread slices
Drain the anchovies on kitchen paper. Soak the sliced bread in milk, then squeeze
out the surplus.
Put the anchovies, bread, garlic cloves (discard the central shoots), vinegar and
pepper in the Mini Bowl.
Blend for approximately 30 seconds to obtain a paste.
Leaving the machine running for another 20 seconds or so, gradually add the
crème fraîche or heavy whipping cream via the feed tube until it is completely
absorbed.
Delicious with raw vegetables.
Eggplant caviar
•
Serves
Food processor
2
4
6
8
3200
4200
10 min.
5200
10 min.
Preparation
10 min.
3200
10 min.
Cooking
45 min.
45 min.
45 min.
45 min.
Eggplants
1
/2
1
11/2
2
Garlic cloves
1
/2
1
11/2
2
Olive oil
1 tbsp
2 tbsp
3 tbsp
4 tbsp
Lemon juice
11/2 tbsp
2 tbsp
11/2 tsp
1 tbsp
Coarse salt
To taste
To taste
To taste
To taste
Salt & pepper
To taste
To taste
To taste
To taste
Preheat your oven to 355°F (gas mark 4). Wash and dry the eggplants, then
prick them with a fork.
Arrange the eggplants in an oven dish lined with coarse salt and bake for
approximately 45 minutes until the skin is soft and the flesh tender. Leave to cool.
Slice the garlic cloves in half and discard the central shoots. Cut the eggplants in
half and scoop out the flesh with a spoon.
Put the garlic and eggplants in the Mini Bowl. Add the remaining ingredients and
pulse a dozen or so times until the mixture is smooth.
Scatter with chopped black olives and serve with toasted slices of country loaf.
38 Hors-d’œuvres
Fennel and fresh goat cheese
Serves
Food processor
Preparation
Fennel bulb
Fresh goat’s cheese
Lemon
•
2
4
6
8
3200
3200
4200
5200
10 min.
10 min.
10 min.
10 min.
1
/4
2 oz
1
/2
4 oz
1
3
/4
1
5 oz
6 oz
/2
1
1
1 oz
1 oz
1 oz
2 oz
Hazelnut oil
11/2 tsp
1 tbsp
11/2 tbsp
2 tbsp
Chives, mint, chervil
To taste
To taste
To taste
To taste
Salt & pepper
To taste
To taste
To taste
To taste
Hazelnuts
/4
1
Chop the hazelnuts (6-7 pulses) in the Mini Bowl and set aside.
Wash the fennel, cut into small chunks, put in the Mini Bowl and pulse a few
times.
Add the lemon juice, goat’s cheese, oil, herbs, salt and pepper, and pulse 5-6
times. Scatter with the chopped hazelnuts.
Serve with toasted slices of bread.
Guacamole
•
2
4
6
8
Food processor
Serves
3200
3200
4200
5200
Preparation
5 min.
5 min.
5 min.
5 min.
Ripe avocado pears
Crème fraîche or heavy whipping cream
1
2
3
4
11/2 tsp
1 tbsp
11/2 tbsp
2 tbsp
1
Lime
1
/4
1
/2
1
Onions
1
/2
1
1 1/2
2
1-2
2-3
3-4
4-5
Drops Tabasco
Olive oil
To taste
To taste
To taste
To taste
Salt & pepper
To taste
To taste
To taste
To taste
Cut the onions into quarters and place in the Mini Bowl. Pulse 3 times.
Blend then add the avocados one by one (peeled and cut into large chunks),
lemon juice, crème fraîche or heavy whipping cream, a few drops of Tabasco
and a dash of olive oil.
Blix for approximately 1 minute to obtain a smooth purée and season according
To taste.
You can garnish the guacamole with a little diced tomato.
Serve with tortilla chips.
Hors-d’œuvres 39
Tuna rillettes
•
2
4
6
8
Food processor
Serves
3200
3200
4200
5200
Preparation
5 min.
Crème fraîche or heavy whipping cream
5 min.
7 min.
7 min.
/2
1
11/2
2
1
Tins tuna in brine (7 oz)
1 tbsp
2 tbsp
3 tbsp
4 tbsp
Olive oil
1
/4 tsp
3
11/4 tsp
11/2 tsp
Mustard
1
3
11/4 tsp
11/2 tsp
/4 tsp
/4 tsp
/4 tsp
1
Lemon
1
/4
3
/4
1
Chives
To taste
To taste
/2
To taste
To taste
Salt & pepper
To taste
To taste
To taste
To taste
Break the tuna fish into large flakes and put in the Mini Bowl.
Add the other ingredients. Pulse 4-5 times and… hey presto !
Spread on toasted slices of country loaf.
Tapenade
•
2
4
6
8
Food processor
Serves
3200
3200
4200
5200
Preparation
5 min.
5 min.
Stoned olives
4 oz
7 min.
7 min.
/2 lb
1 lb
1 lb
1
2
3
4
/2 tbsp
1 tbsp
11/2 tbsp
2 tbsp
1
3
/4 tsp
11/4 tsp
11/2 tsp
1
Anchovies in olive oil
Capers
Mustard
1
/4 tsp
1
1
/2
1
1 /2
2
Olive oil
3 tbsp
7 tbsp
7 tbsp
1 cup
Pepper
To taste
To taste
To taste
To taste
Lemons
Squeeze the lemons and put the juice in the Mini Bowl with all the other ingredients,
except for the oil. Blend for approximately 30 seconds to obtain a paste.
Blend for a further 10-20 seconds, gradually adding the oil via the feed tube until
it is completely absorbed.
Delicious on toasted slices of country loaf.
40 Hors-d’œuvres
2 mm
Ham and olive cake
•
Serves
Food processor
2
4
6
8
3200
3200
4200
5200
20 min.
Preparation
15 min.
15 min.
20 min.
Cooking
20 min.
40 min.
50 min.
All-purpose flour
Eggs
Baking powder
Olive oil
Gruyere cheese
Thick slices of ham
Stoned olives
•
3
1
/4 cup
1 /4 cups
2 cups
2
3
4
1
1
/4
/2
1 hr
1
2 /2 cups
6
3
/4
1
1
2 tbsp
4 tbsp
7 tbsp
2 oz
4 oz
7 oz
/2
1
11/2
2
1 oz
2 oz
3 oz
4 oz
1
/2 cup
9 oz
White wine
2 tbsp
4 tbsp
6 tbsp
8 tbsp
Salt & pepper
To taste
To taste
To taste
To taste
Preheat the oven to 355°F (gas mark 4).
Grate the cheese in the Midi Bowl using the 2-mm grating disc. Set aside.
Pulse chop half the olives and ham (cut into large dice) in the bowl with the metal
blade.
Add the flour, baking powder, salt, oil, eggs, white wine and grated cheese.
Pulse 4-5 times, then blend for 40 seconds. Add the rest of the ham and the
halved olives via the feed tube.
Pulse twice to combine well.
Season.
Pour the mixture into a well-buttered cake mold.
Bake for the time shown above.
Allow to cool, turn out of the mold and serve.
Hors-d’œuvres 41
2 mm
Cheese puffs
•
Serves
Food processor
•
2
4
6
8
3200
3200
4200
5200
Preparation
15 min.
15 min.
20 min.
20 min.
Cooking
20 min.
20 min.
20 min.
20 min.
10
1 oz
20
3 oz
30
4 oz
40
5 oz
Number cheese puffs
Gruyere cheese
Eggs
2
Water
5 tbsp
3
Milk
3 tbsp
1
/4 cup
1
Unsalted butter
4 tbsp
9 tbsp
3
All-purpose flour
7 tbsp
4
6
8
/4 cup
1 cup
11/4 cups
/2 cup
3
/4 cup
/4 cup
11/4 cup
1 cup
11/4 cups
13/4 cups
1
Pinches of salt
1
1
1 /2
2
Egg for glazing
1
1
2
2
Forcing bag* (optional)
1
1
1
1
Preheat the oven to 410°F (gas mark 6-7).
Lightly unsalted butter a baking tray.
Grate the cheese in the bowl using the 2-mm grating disc and set aside.
Bring the water, milk, unsalted butter and salt to the boil in a saucepan, stirring
with a whisk to melt the unsalted butter. Remove from the heat and tip in all the
flour, stirring vigorously with a wooden spatula.
Return to the heat and simmer gently for approximately 1 minute.
Transfer this dough to the bowl with the dough blade. Switch on and add the
eggs one by one via the feed tube.
Switch off and use the spatula to push the dough down and scrape the sides of
the bowl.
Next, add three-quarters of the grated cheese and blend for a further 5 seconds.
Pour a thin film of water onto the baking tray and pipe or spoon the mixture onto
it in small mounds, each measuring approximately 1-inch in diameter.
Brush the pastry puffs with beaten egg yolk, flattening them slightly, and scatter
with the remaining cheese.
Bake in the oven for approximately 20 minutes, then leave to cool on a wire tray.
Serve warm.
A Burgundy speciality traditionally served as an hors-d'oeuvre.
42 Hors-d’œuvres
BREADMAKING
Bread (basic recipe)
•
2
4
6
8
Food processor
Serves
3200
3200
4200
5200
Preparation
5 min.
5 min.
5 min.
5 min.
Rising
1
2 /2 hrs
1
2 /2 hrs
1
21/2 hrs
2 /2 hrs
Baking
30 min.
30 min.
40 min.
40 min.
All-purpose flour
11/4 cups
21/4 cups
31/4 cups
41/4 cups
Fresh yeast
1 tbsp
3 tbsp
4 tbsp
5 tbsp
Sunflower oil
1 tbsp
2 tbsp
4 tbsp
5 tbsp
Salt
1
3
Granulated sugar
1
1
Water
/4 tsp
/4 tsp
6 tbsp
/4 tsp
/2 tsp
/4 cup
3
1
11/2 tsp
1 /2 tsp
3
3
/4 tsp
1 /4 cups
/4 tsp
1 /2 cups
1
1
Pour the flour, salt and granulated sugar into the bowl with the dough blade. Blend.
While the machine is running, dissolve the yeast in the water and pour it in
through the feed tube.
Continue blending for 1 minute. Stop when the dough forms a ball.
Allow to rest for half an hour in the food processor bowl, leaving the pusher in place.
Knock down* the dough by pulsing 3 or 4 times. Dust with flour and place in a
cake mold. Leave to prove* for approximately 2 hours.
Bake in an oven preheated to 410°F (gas mark 6-7). Eat as soon as it is cool.
For a crustier loaf, leave in the oven 10 minutes longer.
If the dough fails to form a ball, add a little water.
2 mm
Bacon and onion buns
Serves
Food processor
•
2
4
•
6
8
3200
3200
4200
5200
Preparation
10 min.
10 min.
15 min.
15 min.
Rising
21/2 hrs
Baking
30 min.
21/2 hrs
30 min.
21/2 hrs
30 min.
21/2 hrs
30 min.
3 oz
5 oz
7 oz
Onions
1
1
1 /2
2
3
Egg yolks
1
1
2
2
Bread (basic recipe)
Diced bacon
1
/2 lb
Begin by following the basic bread recipe.
After the dough has risen for 2 hours, peel the onion and slice using the 2-mm
disc. Brown the onions in a frying pan and add the bacon.
Divide the dough into equal pieces. Spread them out flat and scatter with the
bacon and onion.
Roll them up into bun shapes and brush with beaten egg yolk.
Bake for 30 minutes in a preheated oven at 410°F (gas mark 6-7). Eat as soon
as they are cool.
You can also adapt this recipe for baking in a cake pan.
44 Breadmaking
Olive and chorizo buns
•
Serves
•
2
4
6
8
3200
3200
4200
5200
Preparation
10 min.
10 min.
15 min.
15 min.
Rising
21/2 hrs
Baking
30 min.
21/2 hrs
30 min.
21/2 hrs
30 min.
21/2 hrs
30 min.
Food processor
Bread (basic recipe)
Stoned olives
2 oz
4 oz
5 oz
7 oz
Chorizo
2 oz
4 oz
5 oz
7 oz
1
1
2
2
Egg yolks
Follow the basic bread recipe.
After the dough has risen for 2 hours, put the chorizo and olives in the Mini Bowl
and pulse 3-4 times. Set aside.
Divide the dough into equal pieces. Spread them out flat and scatter with the
chorizo and olives. Roll them up into bun shapes and brush with beaten egg yolk.
Bake in a preheated oven for 30 minutes at 410°F (gas mark 6-7). Eat as soon
as they are cool.
You can also adapt this recipe for baking in a cake pan.
Wholeweat bread
•
Serves
Food processor
2
4
6
8
3200
3200
4200
5200
15 min.
Preparation
10 min.
10 min.
15 min.
Baking
30 min.
30 min.
50 min.
1 hr
/4 cup
11/2 cups
21/4 cups
3 cups
All-purpose flour
4 tbsp
8 tbsp
3
/4 cup
1 cup
Softened unsalted butter
2 tsp
1 tbsp
2 tbsp
3 tbsp
Whole meal flour
3
1
2
2
Baking soda
3
/4 tsp
3
/4 tsp
11/2 tsp
11/2 tsp
Brown sugar
1
1
3
3
2 tbsp
2 tbsp
11/4 cups
13/4 cups
1
Eggs
/4 tsp
/4 tsp
Molasses*
1 tbsp
1 tbsp
Milk
7 tbsp
3
/4 cup
/4 tsp
/4 tsp
Yogurt
3 tbsp
7 tbsp
3
Sesame seeds
1 tbsp
2 tbsp
3 tbsp
4 tbsp
Sunflower seeds (or flaxseeds)
1 tbsp
2 tbsp
3 tbsp
4 tbsp
3
3
Salt
1
/4 tsp
1
/4 tsp
/4 cup
/4 tsp
3
/4 cup
/4 tsp
Combine the flours, salt and baking soda in the bowl with the dough blade.
Blend with the unsalted butter for 30 seconds.
Add the egg, molasses*, milk, yogurt and seeds. Knead to obtain a fairly stiff
dough.
Place the dough in a buttered mold.
Bake in the oven at 390°F (gas mark 6).
If you cannot get hold of any molasses*, use honey instead.
Breadmaking 45
Naan (Indian nan bread)
Serves
Food processor
Preparation
•
2
4
6
8
3200
3200
4200
5200
15 min.
15 min.
20 min.
20 min.
Rising
3 hrs
3 hrs
3 hrs
3 hrs
Baking
10 min.
10 min.
10 min.
10 min.
8 tbsp
1 cup
11/2 cups
2 cups
1
1
All-purpose flour
Fresh yeast
/4 tsp
Eggs
1
1
Individual yogurt
Ghee*/oil
Brown sugar
Pinches of salt
/2 tsp
/2
1
/2 tbsp
1
/4 tsp
1
3
/4 tsp
3
/4 tsp
1
2
1
1
1 /2
2
/4 tbsp
3
/4 tsp
1 tbsp
3
/4 tsp
3
4
1
/2 tbsp
1
/4 tsp
2
3
2
Combine the yogurts and eggs in the bowl with the dough blade. Add the ghee*
or the oil. Set aside.
Mix the flour, sugar, yeast and 2 pinches of salt in the bowl with the dough blade.
Add this mixture to the yogurt and process to form a ball. The dough should be
firm and elastic.
Put the dough in a large bowl and cover with a damp towel.
Leave to rise for 3 hours.
Preheat the grill to 410°F (gas mark 6-7).
Lightly knead the dough again, then divide into equal pieces (one for each
person).
Shape each piece into a ball, then flatten into a circle 1/2 -inch thick.
Brush both sides of the naans with melted unsalted butter.
Arrange the naans on the grill tray and bake for 5 minutes on one side until
golden.
Then turn them over and bake for a further 5 minutes.
Wrap the naans in a tea towel to keep them hot until it is time to serve them.
Traditional nan bread is served with spicy dishes. You can also flavor it with
cheese or cumin if you wish.
46 Breadmaking
Short-bread
•
2
4
6
8
Food processor
Serves
3200
Preparation
5 min.
3200
5 min.
4200
5 min.
5200
5 min.
/4 cup
11/2 cups
21/2 cups
5 tbsp
9 tbsp
All-purpose flour
Granulated sugar
Corn-flour
3
1 oz
Unsalted butter
7 tbsp
Extract of vanilla drops
To taste
2 oz
3
/4 cup
3 oz
5 cups
2 cups
7 oz
/4 cup
11/2 cups
3 /4 cups
To taste
To taste
To taste
3
1
Fit the double-bladed knife.
Put all the ingredients into the bowl and process for 10-15 seconds or until the
mixture forms a dough ball.
If the dough is too soft to handle chill slightly, then press into a greased 7”x10”
cake pan.
Prick all over the surface with a fork and bake in a moderate oven 320°F (gas
mark 2-3) for 30-35 minutes or until pale golden in color.
Cut the shortbread into fingers, allow to cool slightly in the pan, then remove to
cool completely on a wire rack.
Breadmaking 47
White sandwich bread
•
Serves
Food processor
Preparation
Rising
2
4
6
8
3200
3200
4200
5200
10 min.
10 min.
10 min.
10 min.
1
1 /2 hrs
1
1 /2 hrs
1
1 /2 hrs
11/2 hrs
Baking
30 min.
30 min.
30 min.
30 min.
All-purpose flour
11/4 cups
21/4 cups
31/4 cups
5 cups
Fresh yeast
1 tbsp
2 tbsp
3 tbsp
5 tbsp
Unsalted butter
1 tbsp
2 tbsp
3 tbsp
4 tbsp
11/4 cups
13/4 cups
21/2 cups
Milk
3
/4 cup
Granulated sugar
1
Salt
3
/4 tsp
/4 tsp
3
/4 tsp
1
1 /2 tsp
1
11/2 tsp
1
3 tsp
1 /4 tsp
2 /4 tsp
Dissolve the yeast in the milk.
Pour the flour, the granulated sugar and salt into the bowl with the dough blade.
Switch the machine on and add the milk and softened unsalted butter via the feed
tube. Stop kneading as soon as the dough starts to wrap itself around the dough
blade.
Cover the bowl with a cloth and leave to rise for 1 hour.
Knock down* the dough by pulsing 4-5 times.
Preheat the oven to 355°F (gas mark 4).
Put the dough in a buttered mold and leave to prove* for 30 minutes at room
temperature.
Bake in the oven for 30 minutes. Allow to cool slightly before turning out.
To prevent the bread from browning too much, cover it with a sheet of foil
halfway through baking.
If using the quantities for 8 people, divide the dough between 2 molds.
48 Breadmaking
Brioche
•
Serves
Food processor
Preparation
2
4
6
8
3200
3200
4200
5200
10 min.
10 min.
21/2 hrs
10 min.
21/2 hrs
10 min.
21/2 hrs
1
Rising
2 /2 hrs
Baking
20 min.
20 min.
30 min.
30 min.
All-purpose flour
1 cup
13/4 cups
21/2 cups
31/4 cups
Fresh yeast
1 tbsp
2 tbsp
3 tbsp
4 tbsp
Unsalted butter
4 tbsp
7 tbsp
3
/4 cup
1 cup
Granulated sugar
4 tbsp
1 tbsp
2 tbsp
3 tbsp
Eggs
2
3
5
6
Milk
3 3/4 tsp
51/4 tsp
71/2 tsp
5 tbsp
2
4
6
8
Pinches of salt
Dissolve the yeast in the milk. Set aside.
Place the unsalted butter, salt, granulated sugar, yeast and half the flour in the bowl
with the dough blade.
Blend. Add the remaining flour via the feed tube, together with the eggs one by
one. Use the spatula to push the flour back down if necessary. Continue to knead
until the dough rolls up around the dough blade.
Leave the dough to rise in the food processor bowl for half an hour. Knock down*
the dough by kneading it for 15 seconds.
Put the dough in a buttered brioche mold. Leave to prove* in a warm place for
2 hours or in a very low oven (86°F) for 1 hour.
Put the brioche in the oven at 355°F (gas mark 4), and bake for the time
indicated above. Remove the brioche from the mold while still warm and eat right
away.
If using the quantities for 6 or 8 people, divide the dough between 2 brioche
molds.
Breadmaking 49
Raisin buns
•
Serves
Food processor
Preparation
2
4
6
8
3200
3200
4200
5200
10 min.
10 min.
15 min.
15 min.
Rising
2 hrs
2 hrs
2 hrs
2 hrs
Baking
10 min.
10 min.
15 min.
15 min.
All-purpose flour
1 cup
2 cups
3 cups
4 cups
Fresh yeast
1 tbsp
2 tbsp
2 tbsp
3 tbsp
Unsalted butter
1 tbsp
3 tbsp
4 tbsp
6 tbsp
Granulated sugar
Milk
Vanilla-flavored sugar
Raisins
2 tbsp
4 tbsp
1
3
/4 cup
1
/4 tsp
3 oz
/4 cup
1
/4 tsp
5 oz
7 tbsp
9 tbsp
11/4 cups
11/2 cups
3
/4 tsp
8 oz
3
/4 tsp
1
/2 lb
Melt the unsalted butter in a saucepan. Add the milk.
Dissolve the yeast in a small bowl with a little water.
Combine the sugars and flour in the bowl with the dough blade. Add the
diluted yeast and the unsalted butter/milk mixture via the feed tube and blend
thoroughly.
Leave the dough in the food processor bowl to rise for 1 hour. Add the raisins via
the feed tube and knock down* the dough by pulsing 4-5 times. Transfer the
dough to a large bowl and leave to rise for 1 hour at room temperature.
Divide the dough into small buns, arrange on a baking tray and leave to prove*
for a few minutes.
Bake in the oven at 355°F (gas mark 4) for 10-15 minutes.
50 Breadmaking
SOUPS
Vegetable soup
•
2
4
6
8
Food processor
Serves
3200
3200
4200
5200
Preparation
5 min.
5 min.
10 min.
10 min.
Cooking
10 min.
10 min.
10 min.
10 min.
Leeks
1
11/2
2
3
Carrots
1
2
3
4
1
1
11/2
2
Celery sticks
/2
2
3
4
6
Unsalted butter
1 tbsp
2 tbsp
3 tbsp
4 tbsp
Crème fraîche or heavy whipping cream
2 tbsp
2 tbsp
2 tbsp
2 tbsp
Water
1 cup
21/4 cups
31/4 cups
41/4 cups
To taste
To taste
To taste
To taste
Cooked potatoes
Salt & pepper
Peel and wash the raw vegetables. Cut them (and the cooked potatoes) into chunks.
Transfer to the bowl with the metal blade, add the unsalted butter and pulse 3 times,
before switching to continuous mode. Pour in a glass of water via the feed tube.
Blend for 2 minutes to chop all the ingredients as finely as possible.
Pour this preparation into a pan. Add the rest of the water and season with salt
and pepper. Bring to a boil, then simmer over a moderate heat for 10 minutes.
When ready to serve, add 2 tablespoons of crème fraîche or heavy whipping
cream.
2 mm
Watercress soup
•
Serves
•
2
4
6
8
3200
3200
4200
5200
Preparation
20 min.
20 min.
30 min.
30 min.
Cooking
30 min.
30 min.
30 min.
30 min.
Bunches watercress
1
/2
1
1
1 /2
2
Onions
1
/2
1
11/2
2
2
4
6
8
/4 cup
11/4 cups
13/4 cups
Food processor
Potatoes
Single cream
1
/2 cup
3
Olive oil
1 tbsp
2 tbsp
3 tbsp
4 tbsp
Water
1 cup
21/4 cups
31/4 cups
41/4 cups
To taste
To taste
To taste
To taste
Salt & pepper
Slice the onion using the 2-mm slicing disc. Transfer to a large pan and soften in
a little olive oil over low heat. Peel and slice the potatoes. Sort the watercress,
discarding the thick stalks. When the onion starts to brown, add the potatoes
and watercress. Fry gently for a few minutes. Add the water and cook with the
lid on.
Strain the vegetables (reserve the cooking water) and blend in the bowl with the
metal blade. Gradually add the cooking water via the feed tube, followed by the
cream. Check the seasoning.
52 Soups
Oyster mushroom soup
•
Serves
2
4
6
8
3200
3200
4200
5200
Preparation
15 min.
15 min.
20 min.
20 min.
Cooking
15 min.
Food processor
20 min.
30 min.
30 min.
/4 lb
11/2 lb
13/4 lb
2 lb
1
11/2
2
3
13/4 cups
21/4 cups
23/4 cups
31/2 cups
Crème fraîche or heavy whipping cream
3 tbsp
5 tbsp
7 tbsp
3
Unsalted butter
1 tbsp
2 tbsp
3 tbsp
4 tbsp
Oyster mushrooms
3
Chicken stock cubes
Water
Egg yolks
Mustard
/4 cup
1
2
3
3
1 tbsp
11/2 tbsp
2 tbsp
3 tbsp
Wash and slice the mushrooms. Melt the unsalted butter in a large pan, add the
mushrooms and cook for the time shown above. Add the stock cubes and the
water. Simmer gently with the lid on.
Strain the mushrooms (reserve the stock) and blend in the bowl with the metal blade.
Add the egg yolks via the feed tube, together with the cream and mustard. Lastly,
pour in the hot stock and stir well.
This soup is delicious served with diced bacon and slices of toast.
4 mm
Zucchini soup
•
Serves
•
2
4
6
8
3200
3200
4200
5200
Preparation
20 min.
20 min.
30 min.
30 min.
Cooking
20 min.
20 min.
25 min.
25 min.
Zucchinis
3
6
8
10
/4 tsp
11/4 tsp
11/2 tsp
21/2 cups
31/2 cups
41/4 cups
Food processor
Chicken stock cubes
Water
1
/4 tsp
13/4 cups
3
1
2
2
Single cream
4 tbsp
7 tbsp
10 tbsp
Nutmeg
To taste
To taste
To taste
To taste
Salt & pepper
To taste
To taste
To taste
To taste
Sprigs tarragon
3
3
/4 cup
Wash the zucchinis and slice using the 4-mm slicing disc. Cook in the boiling
water and chicken stock.
Strain the zucchinis (reserve the cooking water) and blend in the bowl with the
metal blade for 1 minute. Add the tarragon leaves via the feed tube, followed by
the cream.
Gradually pour in the cooking water via the feed tube until the soup reaches the
desired consistency.
Serve in bowls or soup plates decorated with a few tarragon leaves. Season
generously.
Soups 53
4 mm
Asparagus soup
•
Serves
•
•
2
4
6
8
3200
3200
4200
5200
Preparation
20 min.
20 min.
30 min.
30 min.
Cooking
25 min.
25 min.
30 min.
30 min.
1 lb
11/3 lb
13/4 lb
Food processor
Asparagus
Potatoes
Unsalted butter
Crème fraîche or heavy whipping cream
Shallots
Sprigs chervil
Water
Salt & pepper
1
/2 lb
2
2
3
4
2 tbsp
3 tbsp
4 tbsp
4 tbsp
2 tbsp
3 tbsp
5 tbsp
6 tbsp
1
2
3
4
3
4
6
8
13/4 cups
21/2 cups
31/2 cups
41/4 cups
To taste
To taste
To taste
To taste
Peel the asparagus. Peel the potatoes and slice using the 4-mm slicing disc. Peel
the shallots, wash and dry the chervil, and chop both in the Mini Bowl.
Melt the unsalted butter in a pan and fry the shallot/chervil mixture for 1 minute,
stirring constantly. Add the potatoes, pour in enough water to cover them and
season with salt and pepper.
Cook the potatoes, adding the asparagus halfway through.
Strain the vegetables (reserve the cooking water) and transfer to the bowl with
the metal blade.
Pulse 3 times.
While the machine is running, gradually add the cooking water via the feed tube
until the soup reaches the desired consistency.
Add the crème fraîche or heavy whipping cream.
Serve immediately.
54 Soups
Gazpacho
•
Serves
Food processor
Preparation
Ripe tomatoes
2
4
6
8
3200
3200
4200
5200
10 min.
1
/2 lb
10 min.
1 lb
15 min.
11/2 lb
15 min.
2 lb
Cucumber
1
1
/4
1
/3
1
Red pepper
1
/8
1
/4
1
1
Garlic clove
1
1
3
/4
1
Olive oil
Dashes lemon juice
Salt & pepper
/8
/4
/2
/3
/2
/2
1 tbsp
2 tbsp
3 tbsp
4 tbsp
1
1
2
2
To taste
To taste
To taste
To taste
Wash the vegetables.
Peel the cucumber. Remove the stalks of the other vegetables and deseed the red
pepper.
Cut all the vegetables into large chunks and put them with the garlic in the bowl
with the metal blade. Blend.
Season with the salt, pepper, lemon juice and olive oil. Pulse 2-3 times.
Chill for at least 3 hours before serving.
For a more sophisticated appetizer, garnish with vegetable dice before serving.
If you are following the recipe for 2 people, use the Mini Bowl.
Soups 55
4 mm
Cold carrot soup
•
Serves
•
•
•
2
4
6
8
3200
3200
4200
5200
Preparation
30 min.
30 min.
40 min.
40 min.
Cooking
20 min.
20 min.
25 min.
25 min.
11/2 lb
2 lb
23/4 lb
Food processor
Carrots
3
/4 lb
Oranges
Onions
Acacia honey
2
3
4
1
11/2
2
/2
1
2
3
4
13/4 cups
23/4 cups
31/2 cups
41/4 cups
/2 tbsp
1 tbsp
11/2 tbsp
2 tbsp
1
3
Chicken stock cubes
Water
1
1
1
Ground cumin
Olive oil
/4 tsp
To taste
/4 tsp
To taste
11/4 tsp
To taste
11/2 tsp
To taste
Salt & pepper
To taste
To taste
To taste
To taste
Heat the water in a pan and dilute the stock cubes in it. Peel the carrots and slice
them in the Midi Bowl using the 4-mm slicing disc. Cook in the stock.
Remove a strip of orange peel and add to the cooking carrots. Peel the onions
and chop in the Mini Bowl. Fry in a little olive oil. Set aside.
When the carrots are cooked, strain them (reserve the stock) and put them in the
bowl with the metal blade, together with the onions, salt and pepper. Mix and
gradually add the stock via the feed tube. Allow to cool.
Squeeze the oranges using the citrus press and pour the juice into the cold
carrot soup.
Add the cumin and acacia honey. Stir well.
Chill for at least 3 hours before serving.
Just before serving, shred a large carrot using the julienne disc or, failing that,
the 4-mm grating disc. Pour the chilled soup into the plates, place a
small mound of carrot in julienne in the middle and decorate with a few basil
leaves.
For a milder soup, add a little crème fraîche or heavy whipping cream.
56 Soups
Chilled pepper and
mascarpone soup
Serves
Food processor
4 mm
•
•
2
4
6
8
3200
3200
4200
5200
Preparation
20 min.
20 min.
30 min.
30 min.
Cooking
30 min.
30 min.
35 min.
35 min.
2
3
4
6
Potatoes
1
1
2
21/2
Garlic cloves
1
/2
1
2
2
Onions
1
1
1
11/2
Bouquets garnis
1
Red peppers
Mascarpone
Water
Olive oil
Pinches of ground ginger
Cayenne pepper, salt
/2
/2
/2
/2
1
1
2
2 oz
4 oz
5 oz
7 oz
13/4 cups
2 tbsp
21/2 cups
3 tbsp
31/2 cups
5 tbsp
41/4 cups
6 tbsp
1
2
3
4
To taste
To taste
To taste
To taste
Peel the potatoes and onions. Deseed the peppers. Slice these 3 vegetables using
the 4-mm slicing disc and set aside.
Fry the onion in a little olive oil in a large pan over a low heat for 2 minutes.
Add the red peppers and garlic and cook for 10 minutes, stirring constantly.
Pour in the water with a little salt. Add the potatoes, ginger, bouquet garni, and
simmer gently for the time shown above.
Discard the bouquet garni. Strain the vegetables (reserve the cooking water) and
blend them with the mascarpone and olive oil in the bowl with the metal blade.
Next, gradually add the cooking water via the feed tube to reach the desired
consistency. Season with Cayenne pepper.
Chill for at least 3 hours before serving.
When ready to serve, dust with a little paprika.
58 Soups
APPETIZERS
4 mm
Spring vegetable cake
Serves
4 mm
•
•
•
2
4
6
8
3200
3200
4200
5200
Preparation
20 min.
20 min.
30 min.
30 min.
Cooking
40 min.
40 min.
50 min.
50 min.
1
2
3
4
/4 cup
11/4 cups
21/4 cups
23/4 cups
3
1
11/2
3
/4
1
11/2
11/2
2
3
Food processor
Eggs
Single cream
3
Zucchinis
1
Carrots
1
Turnips
1
/2
/2
/4
Red pepper
1
/4
1
/3
1
/2
1
Onions
1
1
1
11/2
/2
/2
Cherry tomatoes
3
5
8
10
Chive leaves
2
3
4
6
Sprigs thyme
1
1
2
2
Pinches of nutmeg
1
2
3
4
To taste
To taste
To taste
To taste
Salt & pepper
Wash the vegetables. In the Midi Bowl fitted with the 4-mm grating disc, grate
the carrots, zucchinis and turnips. Slice the red pepper and onion using the
4-mm slicing disc. Set aside.
Break the eggs into the bowl with the metal blade. Add the chives, cream,
nutmeg, salt and pepper. Blend for 30 seconds.
Transfer the vegetable mixture to a buttered quiche mold. Top with the egg
preparation, add the halved cherry tomatoes and scatter with thyme.
Bake in the oven at 355°F (gas mark 4).
This appetizer can be served with the following sauce: While the machine is
running, put 2 garlic cloves in the Mini Bowl and blend until smooth. Open the
lid, push the garlic down with the spatula and add 1 teaspoon smooth
mustard. Again while the machine is running, add 1/2 cup oil via the feed tube.
Season generously and add the juice of 1/2 lemon.
This Vegetable Cake is best eaten slightly warm, accompanied by this sauce
and a green salad seasoned with walnut oil.
60 Appetizers
2 mm
Spring salad with basil
Serves
4 mm
•
•
•
2
4
6
8
Food processor
3200
3200
4200
5200
Preparation
7 min.
7 min.
10 min.
10 min.
Tomatoes
2
4
6
8
Baby turnips
2
4
6
1
1
Bunch radishes
/2
3
/2
8
/4
1
/2 lb
1 lb
French string beans
5 oz
7 oz
1
Garden peas
5 oz
7 oz
1
3 tbsp
Pinches of ground cumin
1
Lemons
1
1 /2
2
3
3
Basil leaves
To taste
To taste
To taste
To taste
Salt & pepper
To taste
To taste
To taste
To taste
Olive oil
/2 lb
1 lb
4 tbsp
6 tbsp
8 tbsp
1
2
2
Peel the turnips. Wash the radishes and cut off the green tops (these can be used
to make soup).
Using the 2-mm slicing disc, slice the turnips, then the radishes.
String* the beans and garden peas. Cook them for 10 minutes in boiling salty
water. Drain them and refresh in cold water.
Wash and dry the tomatoes. Slice them using the 4-mm slicing disc.
Transfer all the ingredients to a large bowl and put in the fridge.
Squeeze the lemons. Put the basil leaves and cumin in the Mini Bowl. Blend for
1 minute, before adding the olive oil, lemon juice, salt and pepper via the feed
tube. Pour this dressing over vegetables and combine carefully.
Serve cold.
Appetizers 61
Pasta and crunchy
vegetable salad
Serves
4 mm
•
4 mm
•
•
•
2
4
6
8
3200
3200
4200
5200
Preparation
15 min.
15 min.
20 min.
20 min.
Cooking
Pasta (penne rigate)
10 min.
6 oz
10 min.
3
/4 lb
10 min.
1 lb
10 min.
11/2 lb
12
Food processor
3
6
8
Carrots
1
/2
1
1
2
Zucchinis
1
/2
1
1
2
Red peppers
1
/2
1
1
2
Red onions
1
/2
1
1
2
Lemons
1
/2
1
1
2
Sprigs basil
1
1
1
2
Pink radishes
Sprigs flat-leafed parsley
/2
1
2
4
6
Olive oil
3 tbsp
5 tbsp
7 tbsp
9 tbsp
Salt & pepper
To taste
To taste
To taste
To taste
Cook the pasta according to the instructions on the package (approx. 8-10 minutes).
Drain it, refresh in cold water and transfer to a large bowl. Sprinkle with half the
olive oil and the juice of half a lemon.
Chill for at least 1 hour. After half an hour, chop the parsley and basil in the Mini
Bowl and add to the pasta in the fridge.
Wash the vegetables. Grate the carrots and zucchinis using the julienne disc or,
failing that, the 4-mm grating disc.
Using the 4-mm slicing disc, slice the radishes, stacking them vertically in the feed
tube before switching the food processor on. Store all these vegetables in the
fridge, in a bowl of cold water, so that they remain perfectly crisp.
Slice the onion and red pepper using the 4-mm slicing disc and reserve them
together in the fridge.
Before serving, add the rest of the olive oil and juice of any remaining lemons to
the pasta. Stir in the onion and pepper, as well as the other vegetables, after
scooping them out of the water with a slotted spoon.
Season To taste.
62 Appetizers
Leek and smoked
salmon pancakes
2 mm
•
Serves
•
2
4
6
8
3200
3200
4200
5200
Preparation
10 min.
20 min.
25 min.
30 min.
Cooking
Food processor
20 min.
20 min.
25 min.
25 min.
Number pancakes
2
4
6
8
Leeks
3
4
6
8
Slices smoked salmon
2
3
4
5
3 tbsp
4 tbsp
6 tbsp
8 tbsp
1
1
2
3
3 tsp
1 tbsp
2 tbsp
3 tbsp
To taste
To taste
To taste
To taste
Crème fraîche or heavy whipping cream
Sprigs dill
Unsalted butter
Salt & pepper
Make the pancake batter according to the recipe on p. 34.
Wash the leeks and discard the dark green part.
Slice them using the 2-mm slicing disc.
Melt the unsalted butter in a thick-bottomed saucepan. Add the leeks and season
with salt and pepper.
Stir well. Add a little water and soften over a low heat for 15 minutes, stirring
from time to time. Do not allow to brown. Drain the leeks. Add the dill and crème
fraîche or heavy whipping cream.
Cook the pancakes in unsalted butter.
Preheat the oven to 355°F (gas mark 4).
Cut the smoked salmon into thin strips.
Place some salmon, leek and crème fraîche or heavy whipping cream filling in
the middle of each pancake and roll it up. Arrange the stuffed pancakes in a
buttered oven dish.
Heat in the oven for 5 minutes.
Serve immediately, decorating the pancakes with sprigs of dill or salmon roe.
Appetizers 63
2 mm
Flemish leek tart
•
•
Serves
Food processor
Preparation
Rising
Cooking
Shortcrust pastry
Leeks
Unsalted butter
Eggs
Crème fraîche or heavy whipping cream
Grated Gruyere cheese
Salt & pepper
•
2
4
6
8
3200
3200
40 min.
4200
45 min.
5200
50 min.
40 min.
1 hr
1 hr
1 hr
1 hr
40 min.
40 min.
45 min.
50 min.
1 lb
11/3 lb
23/4 lb
1
/2 lb
1
2
3
4
2 tbsp
3 tbsp
4 tbsp
6 tbsp
1
2
3
4
4 tbsp
7 tbsp
8 tbsp
10 tbsp
1 oz
1 oz
2 oz
3 oz
To taste
To taste
To taste
To taste
Make the shortcrust pastry according to the recipe on p. 32.
Preheat the oven to 410°F (gas mark 6-7).
Wash the leeks and discard the green part. Cut into thin rounds using the 2-mm
slicing disc.
Melt the unsalted butter in a frying pan. Add the leeks, stir, then pour in a little
water.
Soften over a low heat for 15 minutes, making sure they do not brown. If necessary,
add a little more water. Season.
Line a quiche mold with the pastry. Prick the base with a fork and cover with
a circle of baking parchment covered with beans (or rice). Bake blind* for
10 minutes.
Put the cream, eggs, salt and pepper in the bowl with the metal blade. Blend for
30 seconds.
Take the mold out of the oven, remove the parchment and beans. Arrange the
leeks on the bottom, then cover with the egg and cream mixture.
Sprinkle with grated cheese and bake for 30 minutes.
Serve piping hot.
You can use onions instead of leeks.
64 Appetizers
2 mm
Parmesan soufflé
•
Serves
•
2
4
6
8
3200
3200
4200
5200
Preparation
20 min.
20 min.
30 min.
30 min.
Cooking
Eggs
15 min.
15 min.
4
15 min.
6
15 min.
8
3
11/4 tbsp
13/4 tbsp
Food processor
Parmesan
2
8 tbsp
/4 tbsp
Unsalted butter
2 tsp
3 tsp
1 tbsp
2 tbsp
All-purpose flour
1 tbsp
11/2 tbsp
2 tbsp
3 tbsp
11/4 cup
13/4 cups
Hot water
1
/2 cup
3
/4 cup
Grate the parmesan using the parmesan disc or, failing that, the 2-mm grating
disc, and set aside.
Make a roux: melt the unsalted butter in a saucepan over a low heat and add
the flour, stirring quickly with a wooden spoon. Lower the heat and continue
stirring until the flour is cooked and the mixture begins to thicken. Gradually add
the hot water, stirring constantly.
Boil over a high heat for 3 minutes, still stirring constantly. Fold in the grated
parmesan.
Preheat the oven to 355°F (gas mark 4).
Separate the eggs.
Draw aside the saucepan and gently fold the egg yolks into the preparation one
by one.
Allow to cool.
Whisk the egg whites for 5 minutes until stiff, using the egg whisk. Gently
fold into the cooled mixture and season with pepper. Divide between buttered
ramekins. Bake in the oven for 15 minutes and serve immediately.
Serve the soufflés on a bed of mache lettuce or mixed salad leaves.
Appetizers 65
Country pâté
•
2
4
6
8
Food processor
Serves
3200
3200
4200
5200
Preparation
7 min.
7 min.
10 min.
10 min.
Cooking
2 hrs
2 hrs
1
2 /2 hrs
Pork
5 oz
1 /2 lb
2 lb
Chicken livers
4 oz
5 oz
3
/4 lb
1 lb
Veal cutlet
1 oz
3 oz
7 oz
9 oz
1
1
2
3
1 tbsp
2 tbsp
3 tbsp
4 tbsp
Eggs
Brandy
Caul* (optional)
/4 lb
1
21/2 hrs
3
1
1
1
1
Thyme, bay leaves
To taste
To taste
To taste
To taste
Salt & pepper
To taste
To taste
To taste
To taste
Preheat the oven to 355°F (gas mark 4). If you are using a caul*, soak it in hot
water.
Put the chicken livers, pork, salt and pepper in the bowl with the metal blade.
Pulse several times. Add the eggs and brandy via the feed tube. Pulse 5-6 times.
The mixture should not be smooth.
Squeeze out the caul* and line the terrine with it.
Put half the minced pork into the terrine, then add 1 or 2 strips of veal and
scatter with thyme. Repeat this process, alternating layers of minced pork, veal
and thyme.
Top with a few bay leaves and thyme sprigs.
Stand the terrine in a roasting mold full of water and cook in the oven for the time
shown above.
Allow to cool, then put in the fridge.
Serve with pickles and dark bread.
66 Appetizers
Chicken and fig mousse
Serves
•
2
4
6
8
3200
4200
30 min.
5200
30 min.
5 min.
5 min.
1 lb
11/2 lb
Preparation
20 min.
3200
20 min.
Cooking
5 min.
5 min.
Food processor
Trimmed chicken livers
White wine vinegar
Unsalted butter
Port wine
Cayenne pepper
Dried figs
Salt
6 oz
3 tsp
3
/4 lb
5 tsp
8 tsp
3 tbsp
/4 cup
13/4 cups
2 1/4 cups
31/4 cups
2 tbsp
3 tbsp
4 tbsp
6 tbsp
1
/4 tsp
1
/4 tsp
1
1
2 oz
4 oz
7 oz
9 oz
To taste
To taste
To taste
To taste
3
/2 tsp
/2 tsp
Put the chicken livers in a pan, cover with water and add the vinegar.
Cook for 5 minutes, then drain.
Put the chicken livers, unsalted butter, port wine, salt, pepper and Cayenne
pepper in the bowl with the metal blade. Blend until the mixture forms a pâté,
regularly stopping the machine to push the mixture back down the sides of the
bowl with the spatula.
Add the figs via the feed tube.
Transfer the preparation to a terrine or divide between ramekins. Allow to cool,
then put in the fridge.
This mousse is delicious on toasted slices of bread.
It can be kept up to a week in the fridge and freezes well.
68 Appetizers
Trout rillettes
•
Serves
2
4
6
8
3200
3200
4200
5200
Preparation
25 min.
30 min.
40 min.
50 min.
Cooking
12 min.
12 min.
12 min.
12 min.
2
3
4
6
Food processor
Trout
Dry white wine
9 tbsp
3
/4 cup
1 cup
11/2 cup
Calvados
8 tbsp
2 tbsp
4 tbsp
6 tbsp
Sprigs parsley
3
4
5
8
Unsalted butter
6 tbsp
7 tbsp
/4 cup
1 cup
3
Oil
2 tbsp
3 tbsp
4 tbsp
5 tbsp
Salt & pepper
To taste
To taste
To taste
To taste
Gut, clean and wipe the fish dry.
Heat the oil in a frying pan and fry the fish, gently turning them over once or
twice. Season with salt and pepper.
Sprinkle with calvados and white wine, then simmer gently for 5-6 minutes.
Remove the trout, reserving the cooking juices. Skin the fish and lift the fillets off
the bone.
Chop the parsley in the bowl with the metal blade. Next, add the softened
unsalted butter and the trout fillets. Blend for a few seconds, then add some of the
cooking juices via the feed tube (do not chop too finely).
Transfer the mixture to a terrine and chill for 6 hours in the fridge.
Serve as an appetizer with slices of lemon and lightly-toasted slices of rye
bread.
To save time, buy trout fillets.
Appetizers 69
Scallop terrine
•
Serves
Food processor
Preparation
2
4
6
8
3200
4200
5200
20 min.
20 min.
30 min.
30 min.
1 hr
1
1 /4 hrs
Scallops
John Dory fillets
Eggs
1 /2 hrs
1
1 /4 hrs
1
11/2 hrs
1
13/4 hrs
1 /2 hrs
1 /2 hrs
6
12
18
24
1 lb
11/2 lb
2 lb
Shallots
Unsalted butter
1
11 oz
Bread (minus crust)
Milk
•
3200
Resting
Cooking
•
3
1
2
3
4
3 oz
5 oz
7 oz
11 oz
/4 cup
1 cup
11/2 cups
21/4 cups
2
3
4 tbsp
7 tbsp
5
6
/4 cup
1 cup
3
Spinach
5 oz
11 oz
14 oz
1 lb
Crème fraîche or heavy whipping cream
2 tbsp
3 tbsp
5 tbsp
6 tbsp
2
4
6
8
Brandy
2 tbsp
4 tbsp
6 tbsp
8 tbsp
Salt & pepper
To taste
To taste
To taste
To taste
Sprigs chervil
Soak the bread in the milk.
Clean the scallops. Heat a third of the unsalted butter in a frying pan.
Sear* the scallops for 12 minutes then flame* with the Brandy.
Set aside.
Put the chervil sprigs in the Mini Bowl, pulse 3 times and set aside.
Place the fish fillets in the bowl with the metal blade. Pulse 3 times, then add the salt
and pepper, crème fraîche or heavy whipping cream, shallots, chervil and egg
yolks. Blend for 2 minutes.
Squeeze the bread to remove the surplus milk and add to the mixture, together
with the rest of the unsalted butter. Blend for 1 minute. Transfer the preparation
to a large bowl and chill for 1 hour.
Put the egg whites and a pinch of salt in the bowl with the egg whisk. Whisk for
5 minutes, remembering to remove the pusher from the feed tube first.
Gently fold the egg whites into the preparation to obtain a mousse.
Return to the fridge.
Preheat the oven to 355°F (gas mark 4).
Wash the spinach. Blanch* for 30 seconds in salty boiling water.
Drain carefully.
Butter a terrine. Put in a third of the fish mousse, followed by a third of the
scallops and a layer of spinach.
Repeat the process until all the ingredients have been used up.
Stand the terrine in a roasting mold full of water and cook in the oven.
Serve slightly warm or cold.
70 Appetizers
VEGETABLES
2 mm
Vegetable crisps
•
Serves
2
4
6
8
3200
3200
4200
5200
Preparation
15 min.
15 min.
20 min.
25 min.
Cooking
Potatoes
5 min.
2
5 min.
4
5 min.
6
5 min.
8
Zucchinis
2
2
3
4
Turnips
2
4
6
8
Oil for frying
To taste
To taste
To taste
To taste
Salt & pepper
To taste
To taste
To taste
To taste
Food processor
Peel the turnips and potatoes.
Top and tail the zucchinis. Cut the vegetables into thin rounds using the 2-mm
slicing disc.
Heat the oil in your deep fryer. As soon as it is hot, fry the vegetables. Drain them
on paper towels before transferring to a serving dish. Season to taste.
Serve immediately.
These crisps are perfect with roast pork, veal or chicken.
Creamed cauliflower and bacon
Serves
•
2
4
6
8
3200
3200
4200
5200
Preparation
15 min.
15 min.
20 min.
20 min.
Cooking
Cauliflower
25 min.
25 min.
1
30 min.
11/2
30 min.
2
11/4 cup
13/4 cups
Food processor
Whipping cream
Ground nutmeg
Bacon
Salt & pepper
1
/2
7 tbsp
1
/4 tsp
3
/4 cup
1
/4 tsp
3
/4 tsp
3
/4 tsp
2 oz
4 oz
5 oz
7 oz
To taste
To taste
To taste
To taste
Wash the cauliflower and break into sprigs. Put some water in a pan or in your
steamer and add the cauliflower. Cook for 30 minutes with the lid on, then allow
to drain.
Meanwhile, brown the bacon in a frying pan and chop it in the bowl with the
metal blade.
While the machine is running, add the cauliflower.
When the cauliflower has been reduced to a purée, add the cream, nutmeg, salt
and pepper.
Check the seasoning. Serve piping hot.
72 Vegetables
Sweet corn pancakes
•
2
4
6
8
Food processor
Serves
3200
3200
4200
5200
Preparation
5 min.
5 min.
5 min.
5 min.
Cooking
Sweet corn (9 oz can)
2 min.
2 min.
1
2 min.
11/2
2 min.
2
1
/2
2
Eggs
All-purpose flour
Milk
1
/2 cup
2 tsp
3
3
5
6
/4 cup
1 cup
11/4 cups
3 tsp
5 tsp
2 tbsp
Put all the ingredients in the bowl with the metal blade and process for a few
minutes. Season.
Grease a small frying pan. Ladle the batter into the hot pan to make small
pancakes.
Delicious with poultry, game, etc.
2 mm
Rösti
•
Serves
•
2
4
6
8
3200
3200
4200
5200
Preparation
20 min.
20 min.
25 min.
30 min.
Cooking
Potatoes
30 min.
30 min.
2 lb
30 min.
31/4 lb
30 min.
41/3 lb
Food processor
Garlic cloves
11/3 lb
2
4
6
8
Unsalted butter
2 tbsp
3 tbsp
4 tbsp
6 tbsp
Oil
6 tbsp
2 tbsp
3 tbsp
5 tbsp
Parsley Sprigs
4
6
9
12
Salt & pepper
To taste
To taste
To taste
To taste
Peel and rinse the potatoes. Dry them.
Peel the garlic, wash and dry the parsley, and put both in the Mini Bowl. Pulse 4
times.
Grate the potatoes using the 2-mm grating disc.
Put the grated potatoes in a large bowl, together with the chopped garlic and
parsley, salt and pepper. Mix thoroughly.
Heat half the oil and unsalted butter in a frying pan and add the grated
potatoes. Press down firmly to form a cake and cook over a moderate heat for
15 minutes.
By this time, the cake should be golden brown. Turn it out onto a plate.
Heat the rest of the oil and unsalted butter, slide the cake into the pan on the
uncooked side and cook for a further 15 minutes.
Delicious with roast chicken or beef ribs.
Vegetables 73
4 mm
Carrot and zucchini medley
Serves
•
•
2
4
6
8
3200
3200
4200
5200
Preparation
10 min.
10 min.
20 min.
20 min.
Cooking
Carrots
5 min.
5 min.
1
10 min.
2
10 min.
2
Food processor
1
Zucchinis
1
2
3
4
Olive oil
1 tbsp
2 tbsp
3 tbsp
4 tbsp
Chopped tarragon
1 tbsp
1 tbsp
2 tbsp
2 tbsp
Salt & pepper
To taste
To taste
To taste
To taste
Wash the carrots and zucchinis. Peel the carrots.
Grate the carrots and the unpeeled zucchinis in the bowl with the 4-mm grating
disc or the shredding disc, placing them horizontally in the feed tube so that the
strips are longer.
Heat the oil in a frying pan, add the vegetable julienne* and sprinkle with salt
and pepper.
Cover and cook for 2-3 minutes. The vegetables should be “al dente”.
Transfer to a serving dish.
Check the seasoning and scatter with tarragon chopped beforehand in the Mini
Bowl.
74 Vegetables
4 mm
Provençale vegetables
•
Serves
2
4
6
8
3200
3200
4200
5200
Preparation
10 min.
10 min.
20 min.
20 min.
Cooking
Tomatoes
50 min.
50 min.
3
/4 lb
1 hr
1 lb
1 hr
11/2 lb
3
Food processor
1
/2 lb
Red peppers
1
/2
1
2
Green peppers
1
/2
1
1
2
1
2
2
3
Zucchinis
Eggplants
Black olives
1
2
2
2
1 oz
3 oz
4 oz
5 oz
Garlic cloves
3
6
8
10
Thyme, basil
To taste
To taste
To taste
To taste
Olive oil
To taste
To taste
To taste
To taste
Salt & pepper
To taste
To taste
To taste
To taste
Preheat the oven to 410°F (gas mark 6-7).
Wash the tomatoes, zucchinis and eggplants. Dry them and slice them separately,
using the 4-mm slicing disc.
Wash the peppers and deseed them carefully before slicing them.
Arrange alternate layers of tomatoes, eggplants, zucchinis, red peppers and
unpeeled garlic cloves in an oven dish. Scatter with black olives, thyme and
snipped basil leaves.
Scatter liberally with olive oil and season with salt and pepper.
Bake in the oven, pouring over a glass of water midway through to prevent the
vegetables from drying out.
Vegetables 75
2 mm
Gratin Dauphinois
2 mm
•
Serves
Food processor
Preparation
Cooking
Potatoes
2
4
6
8
3200
3200
4200
5200
20 min.
20 min.
25 min.
35 min.
1 hr
11/3 lb
1 hr
2 lb
1
1 /4 hrs
31/4 lb
3 oz
5 oz
6 oz
Crème fraîche or heavy whipping cream
3 tbsp
5 tbsp
8 tbsp
Unsalted butter
41/2 tsp
Gruyere cheese
Milk
Garlic clove
Pinch of nutmeg
Salt & pepper
•
3
11/4 hrs
41/3 lb
7 oz
3
/4 cup
2 tbsp
3 tbsp
4 tbsp
/4 cup
21/4 cups
31/4 cups
41/4 cups
1
1
1
1
1
1
1
1
To taste
To taste
To taste
To taste
Grate the cheese using the 2-mm grating disc. Set aside.
Peel and wash the potatoes. Dry them.
Using the 2-mm slicing disc, cut the potatoes into thin slices.
Preheat the oven to 355°F (gas mark 4).
Peel the garlic and cut in half. Rub an oven dish with the garlic, then butter it.
Cover the bottom of the dish with a layer of sliced potatoes. Add some of the
cheese, salt and pepper, a little crème fraîche and repeat until all the ingredients
have been used up, ending with the grated cheese.
Stir the nutmeg into the milk and pour over the preparation.
Bake and serve straight from the oven.
Check that the potatoes are cooked by inserting a knife ; the blade should not
encounter any resistance.
76 Vegetables
4 mm
Fennel Gratin
•
Serves
2 mm
•
•
2
4
6
8
3200
3200
4200
5200
Preparation
20 min.
20 min.
30 min.
30 min.
Cooking
Fennel bulbs
30 min.
2
30 min.
3
40 min.
5
40 min.
6
Passata
1 cup
21/4 cups
31/4 cups
41/4 cups
White wine
3 tbsp
5 tbsp
7 tbsp
3 oz
5 oz
9 oz
1
5 oz
1
1
Food processor
Bacon
Cooked ham
Gruyere cheese
Curry powder
3 oz
2 oz
3
/4 tsp
3 oz
3
/4 tsp
9 /2 oz
1
/2 cup
/2 lb
/2 lb
4 oz
5 oz
11/2 tsp
11/2 tsp
Tabasco
To taste
To taste
To taste
To taste
Salt & pepper
To taste
To taste
To taste
To taste
Preheat the oven to 355°F (gas mark 4).
Grate the cheese using the 2-mm grating disc.
Slice the fennel bulbs using the 4-mm slicing disc.
Cook the sliced fennel in salted boiling water until soft.
Meanwhile, chop the ham in the Mini Bowl (3-4 pulses).
Fry the bacon and ham in a frying pan. When they start to brown, add the
passata, white wine, a little salt, pepper, curry and a few drops of Tabasco.
Drain the fennel. Arrange the slices in an oven dish and pour the mixture on top.
Scatter with the grated cheese and crust in the oven.
78 Vegetables
2 mm
Vegetable pizza
•
Serves
•
•
2
4
6
8
3200
3200
4200
5200
Preparation
10 min.
10 min.
20 min.
20 min.
Cooking
50 min.
50 min.
1 hr
1 hr
Food processor
Pizza dough
Zucchinis
1
/2
1
2
21/2
Tomatoes
2
4
5
6
Onions
1
2
3
3
Mozzarella cheeses
1
1
2
2
2 tbsp
3 tbsp
4 tbsp
5 tbsp
1 oz
2 oz
3 oz
4 oz
4
5
7
8
To taste
To taste
To taste
To taste
To taste
To taste
To taste
To taste
Passata
Sliced almonds
Fresh basil leaves
Olive oil
Chili olive oil
Make the pizza dough according to the recipe on p. 31.
For the topping: wash the vegetables and slice them with the onions using the
2-mm slicing disc.
Cut the mozzarella into quarters and chop in the Mini Bowl.
Preheat the oven to 410°F (gas mark 6-7).
Fry the sliced onions in a frying pan with a dash of olive oil.
Roll the pizza dough out on a floured surface and prick lightly with a fork.
Cover the dough with a layer of passata, onions, sliced tomatoes (drain first) and
mozzarella dice. Next, add the zucchinis and sliced almonds.
Season between each layer (salt and pepper).
Drizzle olive oil over the top.
Bake until the dough is golden.
When the pizza comes out of the oven, scatter with fresh basil and sprinkle with
chili olive oil.
You can also use this recipe to make individual pizzas.
Vegetables 79
4 mm
Celery purée
•
Serves
•
2
4
6
8
3200
3200
4200
5200
Preparation
10 min.
10 min.
15 min.
15 min.
Cooking
Celery
20 min.
20 min.
2 lb
25 min.
31/4 lb
25 min.
41/3 lb
Food processor
1 lb
1
/4 cup
1
/2 cup
3
/4 cup
1 cup
Olive oil
1 tbsp
2 tbsp
3 tbsp
4 tbsp
Salt
To taste
To taste
To taste
To taste
Crème fraîche or heavy whipping cream
Peel and wash the celery. Slice it using the 4-mm slicing disc.
Pour a Quart of water into a saucepan or into your steamer.
Add the celery, cover with a lid and cook.
The celery should be very soft and easily pierced by the tip of a knife.
Drain and allow to cool slightly.
Mix the celery in the bowl with the metal blade for a few minutes.
When it is reduced to a purée, add the cream.
While the machine is still running, gradually add the oil via the feed tube. Salt to taste.
Gently reheat the purée for 5 minutes.
You can make similar purées with other vegetables, such as carrots and zucchinis.
4 mm
Ratatouille
•
Serves
Food processor
2
4
6
8
3200
3200
4200
5200
Preparation
30 min.
30 min.
35 min.
35 min.
Cooking
Zucchinis
50 min.
50 min.
1
/2 lb
1 hr
/4 lb
1 hr
1 lb
Tomatoes
Onions
5 oz
1
3
/2 lb
1 lb
11/2 lb
2 lb
1
2
2
3
2
2
Eggplants
1
/2
1
2
Peppers
1
1
2
/2
1
2
3
4
Fresh bay leaves and thyme
To taste
To taste
To taste
To taste
Olive oil
To taste
To taste
To taste
To taste
Salt & pepper
To taste
To taste
To taste
To taste
Garlic cloves
Wash the vegetables. Slice the onions, zucchinis, eggplants, tomatoes and deseeded
peppers separately, using the 4-mm slicing disc. Peel the garlic.
In a large pan, brown the onions, garlic (halved) and peppers in a little olive oil.
Remove them, and fry the zucchinis and eggplants. Set aside.
Add the tomatoes and cook for 10 minutes. Put all the other vegetables back in
the pan. Season and add the herbs. Stir frequently with a wooden spoon.
Simmer without a lid for 40 minutes.
You can also put the vegetables through the 2-mm slicing disc, in which case
you will end up with a sauce.
80 Vegetables
SEAFOOD
Prawn pouches
•
Serves
2
4
6
8
3200
3200
4200
5200
Preparation
30 min.
30 min.
40 min.
50 min.
Cooking
Small spring roll wrappers
4 min.
6
4 min.
12
4 min.
18
4 min.
24
/2 lb
1 lb
11/2 lb
2 lb
Coriander sprigs
2
4
6
8
Eggs
1
1
1 + 1 yolk
2
Pinches of Cayenne pepper
1
1
2
2
Food processor
Pink prawns
1
6
12
18
24
To taste
To taste
To taste
To taste
Oil
2 tbsp
4 tbsp
6 tbsp
8 tbsp
Vinegar
2 tbsp
2 tbsp
3 tbsp
4 tbsp
3
3
3
11/2 tsp
3
3
3
11/2 tsp
Fresh chives
Salt & pepper
SAUCE
Chili powder
Soy sauce
/4 tsp
/4 tsp
/4 tsp
/4 tsp
/4 tsp
/4 tsp
Unfold the spring roll wrappers.
Moisten the wrappers with a damp cloth or a pastry brush.
Peel the prawns.
Put the prawns and coriander in the bowl with the metal blade.
Pulse 3 times, then add the eggs, Cayenne pepper, salt and black pepper.
Blend for 1 minute.
Place a small mound of stuffing in the middle of each wrapper. Draw up the
edges to form a pouch and tie with a chive.
Arrange the pouches in a steamer, cover and cook for 4 minutes.
Mix all the ingredients for the sauce in the Mini Bowl.
Serve the prawn pouches immediately, accompanied by the sauce.
Decorate with coriander leaves and diced yellow pepper.
82 Seafood
Cod parcels
with julienned vegetables
Serves
Food processor
4 mm
2 mm
•
•
2
4
6
8
3200
3200
4200
5200
Preparation
30 min.
30 min.
35 min.
35 min.
Cooking
Fillets of cod
25 min.
2
25 min.
4
25 min.
6
25 min.
8
Zucchinis
1
2
3
4
Carrots
2
3
5
6
6
Turnips
2
3
5
Red peppers
1
2
3
White wine
4 tbsp
7 tbsp
Lemons
1
1
2
2
Sprigs dill
2
4
6
8
Olive oil
To taste
To taste
To taste
To taste
Salt & pepper
To taste
To taste
To taste
To taste
3
/4 cup
4
3
/4 cup
Kitchen string
Wash the vegetables. Peel the zucchinis, carrots and turnips.
Julienne the zucchinis, carrots and turnips using the 4-mm grating disc, making
sure that the vegetables are stacked horizontally in the feed tube.
Slice the peppers and lemons using the 2-mm slicing disc.
Fry the vegetables in a frying pan for 5 minutes in a dash of olive oil and season.
For each fillet, take a square of baking parchment and place some of the
vegetables in the middle.
Lay the fish on top. Sprinkle with white wine and add the dill and lemon.
Season.
Wrap the parcel up, tying the ends with string.
Bake in the oven at 355°F (gas mark 4).
Open the parcels just before serving.
This recipe is also suitable for salmon, perch, etc.
Seafood 83
Crab Cakes
•
Serves
2
4
6
8
3200
3200
4200
5200
Preparation
15 min.
15 min.
20 min.
20 min.
Cooking
Crabmeat
10 min.
3 oz
10 min.
6 oz
10 min.
1
/2 lb
10 min.
3
/4 lb
Food processor
3 tsp
2 tbsp
3 tbsp
4 tbsp
Zwieback slices
1
2
3
4
Eggs
1
1
2
2
/4 tsp
11/2 tsp
11/2 tsp
1
1
2
2
1
1
/2
1
1
Unsalted butter
Mustard
Pinches of Cayenne pepper
Bunch parsley
3
/4 tsp
/2
3
Worcestershire sauce
1 tbsp
1 tbsp
2 tbsp
2 tbsp
Mayonnaise
1 tbsp
1 tbsp
2 tbsp
2 tbsp
To taste
To taste
To taste
To taste
Breadcrumbs
Salt
Break up the Zwiebacks and put them in the bowl with the metal blade.
Blend to reduce the Zwiebacks to crumbs, then add the parsley, Worcestershire
sauce, mustard and mayonnaise (see recipe on p. 26).
While the machine is running, add the eggs via the feed tube, followed by the
crabmeat. Pulse several times.
Season generously.
Shape the mixture into cakes 1-inch in diameter. Chill for 30 minutes.
Spread the breadcrumbs on a plate and roll the croquettes in them.
Melt the unsalted butter in the frying pan and cook the croquettes for approximately 10 minutes until they are nicely browned on all sides.
Serve with slices of lemon and a salad of green beans.
You can also make your own breadcrumbs by mixing a few Zwiebacks in the
bowl with the metal blade.
84 Seafood
Stuffed red snapper
•
Serves
2
4
6
8
3200
3200
4200
5200
Preparation
20 min.
20 min.
25 min.
30 min.
Cooking
Red Snapped
25 min.
25 min.
2 lb
30 min.
31/4 lb
35 min.
41/3 lb
/4 cup
11/4 cup
21/4 cups
21/2 cups
1 tbsp
2 tbsp
3 tbsp
4 tbsp
2
3
5
6
Food processor
Dry white wine
Olive oil
11/2 lb
3
STUFFING
Shallots
1
2
3
4
Button mushrooms
4 oz
7 oz
1
/2 lb
1 lb
7 oz
Garlic cloves
Smoked ham
3 oz
4 oz
5 oz
Parsley sprigs
2
4
6
8
Chervil sprigs
3
6
8
8
Egg yolks
1
1
2
2
Unsalted butter
3 tsp
1 tbsp
2 tbsp
3 tbsp
Salt & pepper
To taste
To taste
To taste
To taste
Kitchen string
Ask your fishmonger to gut and descale the red snapper and to remove the
backbone (while leaving the fish whole).
Peel the garlic and shallots. Trim the mushroom stalks.
Wash and dry the mushrooms.
Wash and dry the parsley and chervil.
Put the garlic, shallots and mushrooms in the bowl with the metal blade.
Pulse 4 times to obtain a mirepoix* rather than a purée.
Heat the unsalted butter in a frying pan and fry the vegetables for 3-4 minutes,
stirring constantly. Reserve in the frying pan.
Preheat the oven to 355°F (gas mark 4).
Put the ham, parsley, chervil and egg yolks in the bowl with the metal blade.
Add salt and pepper. Blend for 30 seconds.
Add this mixture to the mirepoix*. Mix well. Stuff the fish cavity with it and sew
the flaps up with string.
Pour the oil into a thick-bottomed oven dish, lay the fish on top and pour over the
white wine. Season.
Bake in the oven.
Serve hot, after carefully removing the string.
Seafood 85
Raw minced salmon and monkfish
Serves
Food processor
Preparation
•
•
2
4
6
8
3200
3200
4200
5200
15 min.
15 min.
20 min.
30 min.
Salmon
7 oz
1 lb
11/3 lb
13/4 lb
Monkfish
7 oz
1 lb
1 lb
11/2 lb
1
2
3
4
2 tbsp
4 tbsp
6 tbsp
8 tbsp
1
1
2
2
1
/2
1
1
11/2
Capers
2 tbsp
4 tbsp
6 tbsp
8 tbsp
Onions
1
To taste
2
To taste
3
To taste
4
To taste
2
4
6
8
Lime
Olive oil
Bunches chives
Red or yellow pepper
Pepper
Eggs (optional)
Put the chives in the Mini Bowl and pulse twice. Set aside.
Do the same with the onions, pulsing 3 times. Set aside.
Halve the pepper, discard the seeds and pith.
Cut the peppers into chunks, put in the bowl with the metal blade and pulse 4
times.
Set aside.
Chop the fish into large chunks and put in the bowl with the metal blade.
Pulse 4 times.
Place a mound of minced fish in the middle of each plate. Sprinkle with olive oil
and lemon juice. Season with pepper.
Surround the fish with tiny heaps of capers, onion, pepper and chives.
Serve immediately with toast.
Just before serving, you can place an egg yolk in half an eggshell, which can
then be placed in the middle of the fish.
86 Seafood
•
Cod and artichoke mousse
•
2
4
6
8
3200
3200
4200
5200
Preparation
20 min.
20 min.
30 min.
40 min.
Cooking
10 min.
10 min.
10 min.
10 min.
Resting
4 hrs
4 hrs
4 hrs
4 hrs
/2 lb
1 lb
11/2 lb
2 lb
Artichoke bottoms
3
6
8
12
Egg yolks
3
5
7
10
2 tbsp
4 tbsp
6 tbsp
8 tbsp
Serves
Food processor
1
Cod fillets
Crème fraîche or heavy whipping cream
Chervil sprigs
2
4
6
8
Shallots
1
2
3
4
Lemons
Bouillon
1
1
/2 Quart
1
1
2
/4 Quart
1 Quart
11/2 Quarts
3
Tabasco drops
To taste
To taste
To taste
To taste
Salt & pepper
To taste
To taste
To taste
To taste
Poach* the fish for 7 minutes in the bouillon. Leave to cool slightly.
Bring a pan of salted water with a dash of lemon juice to boil. Add the artichoke
bottoms and cook for 10 minutes. Drain and allow to cool slightly.
Peel the shallots and reduce to a purée in the Mini Bowl. Blend for 1 minute. Set
aside.
Put the fish in the bowl with the metal blade, together with the Tabasco and half
the shallots.
Pulse 3 times, then blend for 2 minutes, adding half the crème fraîche or heavy
whipping cream, half the egg yolks and a little salt and pepper via the feed tube.
Set aside.
Cut the artichoke bottoms into chunks and put in the bowl with the metal blade.
Pulse 3 times, then blend for 1 minute, adding the rest of the shallots, egg yolks,
crème fraîche or heavy whipping cream, chervil, salt and pepper via the feed
tube.
Pour the artichoke purée into ramekins, followed by the cod mousse.
Chill for at least 4 hours.
Serve chilled.
Decorate with sliced lemon and sprigs of chervil.
Use frozen artichoke bottoms to save time.
88 Seafood
2 mm
Fish pie
•
Serves
•
•
2
4
6
8
3200
3200
4200
5200
Preparation
30 min.
30 min.
30 min.
30 min.
Cooking
Haddock fillets
25 min.
25 min.
1
/2 lb
25 min.
1 lb
25 min.
11/3 lb
3 tbsp
5 tbsp
7 tbsp
7 tbsp
3
1 cup
11/4 cup
/2 lb
1 lb
11/3 lb
5
8
10
Food processor
Whipping cream
Parmesan
5 oz
5 oz
Fresh spinach
/4 cup
1
3
/4 cup
Potatoes
3
Eggs
1
2
3
4
1
1
2
2
2
Onions
Carrots
1
1
2
Lemons
1
1
2
2
Mustard
1 tbsp
1 tbsp
2 tbsp
2 tbsp
1
1
2
2
To taste
To taste
To taste
To taste
Handfuls parsley
Olive oil
Preheat the oven to 465°F (gas mark 9).
Peel the potatoes and slice using the 2-mm slicing disc.
Put them in a pan of boiling water and boil for 2 minutes.
At the same time, cook the spinach for 1 minute in a colander placed over the
pan. Drain.
Chop the onions and parsley in the Mini Bowl, followed by the carrots and parsley,
then fry in a frying pan with a little olive oil for 5 minutes. Remove from heat and
add half the parmesan, the freshly-squeezed lemon juice and the mustard.
Put the spinach, fish, raw eggs and crème fraîche or heavy whipping cream in
the bowl and blend with the metal blade.
Arrange the ingredients in a large oven dish, alternating layers of sliced potato,
the fish and spinach mixture, and the onions and carrots.
Between each layer, sprinkle a little pepper and olive oil. Scatter the rest of the
parmesan on top of the final layer.
Bake for 25-30 minutes until the top is golden brown.
You can use cod instead of haddock.
Seafood 89
Smoked salmon soufflé
•
Serves
•
2
4
6
8
3200
3200
4200
5200
Preparation
20 min.
20 min.
25 min.
30 min.
Cooking
Smoked salmon
10 min.
2 oz
10 min.
4 oz
15 min.
5 oz
20 min.
7 oz
Food processor
Rice flour
2 tbsp
3 tbsp
4 tbsp
5 tbsp
Egg yolks
1
2
3
4
Egg whites
2
3
5
Milk
Tomato ketchup
Vodka
7
5 tbsp
1
/2 cup
3
3
3
3
11/4 tsp
11/2 tsp
/4 tsp
/4 tsp
/4 cup
1
/4 cup
1 tbsp
1 tbsp
1 /2 tbsp
2 tbsp
Drops lemon juice
2
2
4
4
Pinches of Cayenne pepper
1
1
1
2
Pinches of nutmeg
1
2
3
4
3 tbsp
All-purpose flour
1 tbsp
1 tbsp
2 tbsp
Pats of butter
1
1
2
2
Salt & pepper
To taste
To taste
To taste
To taste
Cut the salmon into chunks and put in the Mini Bowl. Pulse twice, then blend for
1 minute. Set aside.
Mix the milk and rice flour in a saucepan. Over a low heat, gradually bring to
boiling point.
Stir in the salmon purée, together with the egg yolks, tomato ketchup, vodka, Cayenne
pepper, black pepper and nutmeg.
Mix thoroughly.
Butter individual soufflé dishes and put in the fridge.
Preheat the oven to 300°F (gas mark 2).
Put the egg whites, lemon juice and a pinch of salt into the bowl with the egg
whisk.
Remove the pusher from the feed tube and whisk for 5-10 minutes.
Remove the dishes from the fridge and lightly dust with flour.
Fold the egg whites into the preparation. Divide the resulting mixture between the
dishes, filling each one no more than three-quarters full. Slide a knife blade
between the dishes and the soufflé.
Bake for the time shown above and serve straight from the oven.
90 Seafood
MEAT
2 mm
Shepherd’s pie
•
Serves
•
•
2
4
6
8
3200
3200
4200
5200
Preparation
40 min.
40 min.
45 min.
50 min.
Cooking
50 min.
50 min.
50 min.
50 min.
Potatoes
13/4 lb
31/2 lb
41/2 lb
51/2 lb
Rump steak
7 oz
14 oz
1 lb
11/2 lb
Sausage meat
Food processor
3 oz
5 oz
8 oz
11 oz
Onions
1
2
3
4
Garlic cloves
1
1
2
2
2 tbsp
3 tbsp
4 tbsp
6 tbsp
1
1
2
3 tbsp
5 tbsp
7 tbsp
31/2 cups
61/2 cups
81/2 cups
103/4 cups
1 oz
2 oz
3 oz
4 oz
Oil
To taste
To taste
To taste
To taste
Salt & pepper
To taste
To taste
To taste
To taste
Sprigs flat-leafed parsley
Eggs
Unsalted butter
Milk
Grated Gruyere cheese
3
1
/2 cup
Peel the potatoes. Cut into thin slices using the 2-mm slicing disc. Cook in the milk
for 30 minutes (or 20 minutes in the pressure cooker).
Make the sausage meat according to the recipe on p. 30.
Strain the potatoes (reserve the milk) and transfer to the bowl with the metal
blade. Pulse 3 times, adding a little of the milk.
Blend for 30 seconds.
Transfer to a large bowl. Add three-quarters of the unsalted butter.
Season with salt and pepper. Wait for the unsalted butter to melt before stirring
in.
Preheat the oven to 410°F (gas mark 6-7).
Peel the onions and cut into quarters. Peel the garlic and chop in the Mini Bowl
with the parsley and onions.
Cut the steak into large chunks. Put in the bowl with the metal blade.
Pulse 3 times, then blend for 1 minute.
Heat the oil and the remaining unsalted butter in a frying pan. Fry the minced
beef and sausage meat for 1 minute, stirring constantly. Draw aside and add the
parsley mixture, eggs, salt and pepper. Combine thoroughly.
Put half the mashed potato in an oven dish. Cover with meat, then top with the
remaining potato. Smooth the surface.
Scatter with grated cheese and curls of unsalted butter. Bake for 20 minutes.
Serve piping hot.
92 Meat
Veal and basil pastries
Serves
•
•
2
4
6
8
3200
3200
4200
5200
Preparation
20 min.
20 min.
30 min.
40 min.
Cooking
25 min.
25 min.
Food processor
25 min.
25 min.
Puff pastry
4 oz
7 oz
Veal cutlets
7 oz
Smoked bacon
1
/2 lb
1 lb
1 lb
11/3 lb
13/4 lb
6 oz
1 oz
3 oz
4 oz
Garlic cloves
1
1
2
3
Basil leaves
3
6
9
12
Shallots
2
3
4
6
Egg yolks
1
1
2
2
To taste
To taste
To taste
To taste
Salt & pepper
Peel the garlic and shallots.
Put them in the Mini Bowl with the basil. Pulse 3 times.
Chop the veal and bacon into large chunks.
Put them in the bowl with the metal blade. Pulse 3 times.
Add the herbs, blend for 45 seconds. Set aside.
Preheat the oven to 410°F (gas mark 6-7).
Roll the pastry out on a floured surface. Cut out circles 5-inch in diameter.
Beat the egg yolks with a little water and brush onto the pastry circles.
Place a small mound of filling on one half of each circle. Fold over the other half
and press the edges together.
Brush the top of each pastry with beaten egg.
Arrange the pastries on an oven tray dusted with flour or covered with a sheet of
greaseproof paper.
Bake for 25 minutes.
Serve piping hot.
Meat 93
Curried lamb in filo parcels
Serves
Food processor
Preparation
•
2
4
6
8
3200
3200
4200
5200
25 min.
25 min.
35 min.
40 min.
Resting
2 hrs
2 hrs
2 hrs
2 hrs
Cooking
30 min.
30 min.
30 min.
30 min.
Saddle of lamb
1
/2 lb
1 lb
2 lb
21/2 lb
Curry powder
1
1
1
1 /2 tsp
3
1 /2 tsp
2 /4 tsp
21/4 tsp
1
/4
1
1 /2
2
Eggs
1
1
2
2
Garlic cloves
1
1
11/2
2
1 tbsp
2 tbsp
3 tbsp
4 tbsp
2
4
6
8
To taste
To taste
To taste
To taste
Bananas
Oil
Sheets of filo pastry
Salt & pepper
Cut the lamb into large chunks. Carefully mix in the curry powder.
Leave to macerate for 2 hours.
Peel the garlic. Put it with the lamb in the bowl with the metal blade.
Blend for 45 seconds, then add the sliced banana. Pulse 2-3 times, then add the
eggs via the feed tube.
Season with salt and pepper and blend for 20 seconds.
Check the seasoning - it should be quite hot.
Heat 2 tablespoons of oil in a frying pan. Fry the lamb mixture.
Cook for 5 minutes, stirring from time to time.
Preheat the oven to 355°F (gas mark 4).
Remove the paper backing from the sheets of filo pastry.
Place a small mound of filling in the center of each sheet. Fold over the left and
right sides, then the top and bottom edges to form squares.
Arrange them on a baking tray covered with a sheet of baking parchment, the
folded edges underneath. Brush the tops with beaten egg yolk.
Bake for approximately 15 minutes.
If the pastry becomes too dark, turn the oven down.
94 Meat
Oriental stuffed cabbage
Serves
•
•
2
4
6
8
3200
3200
4200
5200
Preparation
35 min.
35 min.
40 min.
50 min.
Cooking
45 min.
45 min.
45 min.
45 min.
1
1
11/2
2
Food processor
Small firm green cabbages
Beef
7 oz
3
/4 lb
1 lb
11/2 lb
Parboiled long grain rice
2 oz
4 oz
5 oz
7 oz
Onions
1
1
2
3
Lemons
1
1
1
2
Mint leaves
4
6
9
12
Garlic cloves
1
2
3
4
/4 cup
21/4 cups
31/4 cups
41/4 cups
Beef stock
3
Sprigs parsley
2
4
6
8
Salt & pepper
To taste
To taste
To taste
To taste
Put the rice in an equal volume of warm water and leave to swell for 30 minutes.
Chop the parsley in the Mini Bowl by pulsing 3 times. Set aside.
Carefully detach the individual cabbage leaves and select the most perfect ones.
Wash and blanch* them. Pare away part of the thick central rib using a sharp
knife.
Cut the beef into large chunks, peel the onions and cut into quarters, and put
both in the bowl with the metal blade. Pulse 3 times. Add the parsley. Blend for
1 minute.
Drain the rice. Put the minced beef and rice in a large bowl, season with salt and
pepper and mix thoroughly.
Lay the cabbage leaves out flat. Place a spoonful of filling on each one, then roll
them up, folding the edges under to form a neat parcel.
Line the base of a cast-iron pan with the remaining cabbage leaves.
Lay the parcels on top, pour over the beef stock. Cover with a lid and simmer
over a low heat for 45 minutes.
Peel the garlic and put it in the Mini Bowl with the mint. Blend for 30 seconds.
Transfer to a bowl and stir in the lemon juice. Sprinkle over the parcels 5 minutes
before the end of the cooking time.
Serve hot.
Meat 95
Stuffed tomatoes
•
Serves
•
2
4
6
8
3200
3200
4200
5200
Preparation
30 min.
30 min.
40 min.
50 min.
Cooking
30 min.
30 min.
35 min.
40 min.
Tomatoes
4
8
12
16
8 oz
1 lb
11/2 lb
2 lb
Food processor
Pork spare rib (minus fat)
2 oz
4 oz
5 oz
5 oz
2 tbsp
4 tbsp
4 tbsp
6 tbsp
Garlic cloves
1
2
3
3
Onions
1
1
2
2
Sprigs parsley
3
5
7
10
/4 tsp
11/2 tsp
11/2 tsp
To taste
To taste
To taste
Stale bread without crusts
Milk
Paprika
Salt & pepper
3
/4 tsp
To taste
3
Preheat the oven to 355°F (gas mark 4).
Warm the milk slightly and soak the bread in it.
Peel the garlic and onions, cut the latter into quarters and put both in the Mini
Bowl.
Pulse 3-4 times. Set aside.
Wash the tomatoes. Slice off the top third (reserve the “hats”). Scoop out the flesh
(reserve) with a teaspoon or using the citrus press.
Sprinkle salt inside and turn them upside-down on kitchen paper to drain away
the excess juice.
Cut the pork into chunks and put in the bowl with the metal blade.
Pulse 3 times, then add the bread (squeeze out the surplus milk first), a little tomato
flesh, the parsley, chopped garlic and onions, paprika, salt and pepper.
Blend for 40 seconds to mince finely. Check the seasoning.
Stuff the tomatoes with this preparation. Put their “hats” back on and arrange in
an oven dish.
Sprinkle with olive oil and bake in the oven.
This dish can be served with apricots fried in unsalted butter.
96 Meat
Raw minced beef with
anchovy unsalted butter
Preparation
Rump or sirloin steak
Shallots
•
2
4
6
8
3200
3200
4200
5200
20 min.
Serves
Food processor
•
20 min.
25 min.
35 min.
/4 lb
1 lb
2 lb
3 lb
1
2
3
4
3
Onions
2
3
5
6
Capers
2 tbsp
4 tbsp
6 tbsp
8 tbsp
Bunches chives
1
1
11/2
2
Bunches flat-leafed parsley
1
1
11/2
2
Unsalted butter
3 tbsp
4 tbsp
7 tbsp
9 tbsp
Anchovy fillets
2
4
6
8
Eggs
2
4
6
8
To taste
To taste
To taste
To taste
Salt & pepper
Peel the onions and shallots. Cut into quarters.
Put in the Mini Bowl and pulse 5 times. Set aside.
Wash and dry the parsley. Put in the Mini Bowl and pulse several times.
Snip the chives.
Cut the meat into chunks. Put in the bowl with the metal blade.
Pulse several times. The meat should be minced, not reduced into purée.
Place a mound of minced beef in the middle of each plate. Surround it with smaller
heaps of capers, parsley, chives, onion and shallot.
Put the unsalted butter and anchovies in the Mini Bowl. Blend for 1 minute.
Serve immediately.
Serve with slices of toast, vinegar, olive oil, mustard, salt and pepper,
Worcester sauce, tomato ketchup and Tabasco, as well as small dishes of
anchovy unsalted butter.
Just before serving, you can place an egg yolk in half an eggshell, which can
then be placed in the middle of the beef.
98 Meat
DESSERTS
Pavlova
•
Serves
Food processor
Preparation
Cooking
2
4
6
8
3200
3200
4200
5200
20 min.
20 min.
25 min.
25 min.
1
1 /2 hrs
Eggs
1
1 /2 hrs
1
1 /2 hrs
11/2 hrs
3
5
Granulated sugar
7 tbsp
9 tbsp
3
6
3
Powdered sugar
7 tbsp
9 tbsp
3
3
/4 cup
/4 cup
8
/4 cup
/4 cup
Forcing bag* (optional)
Whipping cream
Vanilla flavored sugar
Strawberries
3
/4 cup
11/4 cups
2 cups
21/4 cups
1
1
2
2
2 oz
4 oz
5 oz
7 oz
Raspberries
2 oz
4 oz
5 oz
7 oz
Mint leaves
To taste
To taste
To taste
To taste
For the meringue:
Separate the eggs and whisk the whites for at least 5-10 minutes in the bowl with
the egg whisk; removing the pusher from the feed tube first.
When the eggs form peaks, gradually add the granulated and powdered sugar
via the feed tube. Continue whisking. The mixture must become stiff.
Using the forcing bag* (or a spoon), form rounds of meringue (3-4-inch thick)
on a baking tray that has been lightly oiled or covered with a sheet of baking
parchment.
Bake in the oven at 210°F (gas mark 1/2) for 11/2 hours.
Allow to cool, then put in the fridge.
For the whipped cream:
Put the bowl and the ingredients in the fridge for 1 hour. Pour the whipping
cream into the bowl with the egg whisk. Whip the cream, then add the vanilla
sugar.
Blend for 8-10 minutes, making sure that the cream does not turn into unsalted
butter.
Just before serving, coat the meringues with whipped cream and add the fruit
and mint leaves.
Experiment with other types of fruit, such as peaches, apples and grapes.
You can also serve this dessert with a red fruit coulis.
100 Desserts
4 mm
Baked peaches
•
Serves
•
2
4
6
8
3200
3200
4200
5200
Preparation
15 min.
15 min.
20 min.
25 min.
Cooking
30 min.
30 min.
40 min.
40 min.
Peaches
2
3
5
6
/4 cup
1 cup
11/4 cup
Food processor
All-purpose flour
Eggs
6 tbsp
3
1
2
3
Granulated sugar
3 tbsp
6 tbsp
9 tbsp
3
Unsalted butter
1 tbsp
2 tbsp
3 tbsp
4 tbsp
Milk
4 tbsp
8 tbsp
12 tbsp
1 cup
1
2
2
Pinches of salt
1
/2
4
/4 cup
Wash and pit the peaches. Slice them using the 4-mm slicing disc and set aside.
Preheat the oven to 355°F (gas mark 4).
Melt the unsalted butter in a bowl over a pan of very hot water (bain-marie*).
Combine the flour, sugar and salt in the bowl with the metal blade.
While the machine is running, add the eggs one by one via the feed tube,
followed by the melted unsalted butter.
Warm the milk slightly, then pour in via the feed tube and blend to achieve a
smooth batter. Pour the preparation into a well-buttered oven dish, followed by
an even layer of sliced peaches. Bake in the oven.
The batter will shrink away from the sides of the dish when cooked.
4 mm
Pineapple and melon fan
Serves
Food processor
Preparation
2
4
6
8
3200
4200
5200
10 min.
15 min.
20 min.
20 min.
1
11/2
2
1
1
1 /2
2
/2 lb
1 lb
11/3 lb
3 tbsp
5 tbsp
6 tbsp
1
Firm-fleshed melons
1
Powdered sugar
Lemon
Mint leaves
•
3200
Pineapple
Strawberries
•
/2
/2
5 oz
2 tbsp
1
/2
To taste
1
1
/2
1
1
To taste
To taste
To taste
Cut the pineapple into quarters and discard the thick skin.
Slice the quarters using the 4-mm slicing disc (if they will not fit down the feed
tube, cut away a small section of the core). Set aside.
Cut the melon into quarters. Discard the rind and slice in the same way, feeding
the pieces in vertically. Set aside.
Wash and hull* the strawberries. Reserve a few for decoration and put the rest,
together with 3 mint leaves, in the bowl with the metal blade.
Blend, adding the powdered sugar and lemon juice via the feed tube. Pour a layer of
strawberry coulis onto each plate, then arrange alternate slices of melon and pineapple
in a circle. Decorate with a few mint leaves and a strawberry in the middle.
Serve chilled.
Desserts 101
4 mm
Summer fruit gazpacho
•
2
4
6
8
3200
3200
4200
5200
15 min.
15 min.
20 min.
25 min.
1 hr
Serves
Food processor
Preparation
•
Resting
1 hr
1 hr
1 hr
/2 lb
11/3 lb
13/4 lb
Raspberries
3 oz
5 oz
7 oz
1
Redcurrants
3 oz
5 oz
7 oz
1
1
2
3
4
1
1
1
Strawberries
Peaches
1
Lemon
Powdered sugar
Olive oil
Pinches of pepper
/2
1 tbsp
1
/2 tbsp
1
/2
1
/2
2 lb
/2 lb
/2 lb
3 tbsp
4 tbsp
6 tbsp
1 tbsp
1 tbsp
2 tbsp
1
1
1
/2
Wash the fruit. Hull* the strawberries and strip the currants from their stalks. Pit
the peaches.
Chop half the raspberries, redcurrants, strawberries and peaches in the bowl with
the metal blade.
Add the freshly-squeezed lemon juice, powdered sugar, olive oil and pepper via
the feed tube.
Blend to obtain a smooth fruit soup. Chill for 1 hour.
Cut the remaining strawberries into quarters. Peel, pit and slice the remaining
peaches using the 4-mm slicing disc. Set aside.
Just before serving, pour the gazpacho into soup plates or bowls and decorate
with the reserved fruit.
For people with a sweet tooth, serve with a scoop of vanilla ice cream and
toasted gingerbread “fingers”.
102 Desserts
Chocolate and hazelnut cookies
Serves
•
2
4
6
8
3200
3200
4200
5200
Preparation
15 min.
15 min.
20 min.
20 min.
Cooking
10 min.
10 min.
10 min.
10 min.
2 tbsp
4 tbsp
7 tbsp
7 tbsp
Chocolate
1 oz
2 oz
4 oz
4 oz
Hazelnuts
1 oz
2 oz
3 oz
4 oz
Food processor
Unsalted butter
1
1
2
2
3 tbsp
4 tbsp
7 tbsp
9 tbsp
4 tbsp
6 tbsp
1
/2 cup
3
1 tbsp
1
2 tbsp
Eggs
Granulated sugar
All-purpose flour
Corn-flour
Chocolate chips
Baking powder
Pinches of salt
Forcing bag* (optional)
1
/2 tbsp
1 oz
1
/4 tsp
2 oz
1
/4 tsp
1 /2 tbsp
3 oz
3
/4 tsp
/4 cup
4 oz
/4 tsp
3
1
1
2
2
To taste
To taste
To taste
To taste
Preheat the oven to 355°F (gas mark 4).
Melt the unsalted butter and chocolate in a saucepan over a low heat.
Blend the eggs and sugar in the bowl with the metal blade. Add the melted
chocolate. Blend for 1 minute, then mix in the flour, salt, baking powder,
corn-flour and hazelnuts to obtain a smooth paste.
To finish, add most of the chocolate chips via the feed tube and pulse 3-4 times.
Butter a baking tray, or line it with baking parchment.
Put the preparation in the forcing bag* (or use a spoon), and place small mounds
on the tray. Sprinkle the cookies with the remaining chocolate chips.
Bake for 10 minutes and allow to cool on a wire tray.
Desserts 103
2 mm
Apple and raspberry crumble
•
•
•
2
4
6
8
3200
3200
4200
5200
Preparation
15 min.
15 min.
20 min.
25 min.
Cooking
30 min.
30 min.
40 min.
45 min.
2
4
6
8
4 oz
7 oz
/2 lb
1 lb
1 cup
11/4 cup
Serves
Food processor
Apples
Raspberries
All-purpose flour
5 tbsp
3
/4 cup
1
Unsalted butter
3 tbsp
7 tbsp
3
Granulated sugar
3 tbsp
6 tbsp
9 tbsp
Vanilla flavored sugar
Cinnamon
1 cup
3
/4 cup
1
2
2
/4 tsp
11/2 tsp
11/2 tsp
1
/4 tsp
3
/4 cup
3
Preheat the oven to 355°F (gas mark 4).
Wash, peel and core the apples. Slice them with the 2-mm slicing disc, then
arrange them in a buttered dish.
Chop half the raspberries in the Mini Bowl.
Arrange the rest of the raspberries in the dish with the sliced apples and top with
the raspberry coulis.
Put the unsalted butter, vanilla sugar, cinnamon and flour in the bowl with the
metal blade and pulse 3-4 times.
Spread the resulting crumb mixture over the fruit.
Bake for the time shown above.
Serve hot.
Delicious with single cream or vanilla ice cream.
104 Desserts
4 mm
Apple mousse
•
Serves
•
•
2
4
6
8
3200
3200
4200
5200
Preparation
10 min.
10 min.
15 min.
15 min.
Cooking
10 min.
10 min.
10 min.
10 min.
6 hrs
1
/2 lb
6 hrs
1 lb
6 hrs
11/3 lb
6 hrs
13/4 lb
2
3
4
5
1
1
/2
1
1
Food processor
Resting
Apples
Egg whites
Lemon
/2
Granulated sugar
1 tbsp
3 tbsp
4 tbsp
6 tbsp
Thick crème fraîche
4 tbsp
8 tbsp
3
/4 cup
1 cup
2
3
4
5
Gelatin leaves
Soak the gelatin in a bowl of cold water. Squeeze the lemon.
Peel the apples. Slice them using the 4-mm slicing disc.
Put the apples in a pan with the sugar and lemon juice. Simmer over a low heat
until the apples are cooked, the sugar dissolved and the water evaporated.
Squeeze out the gelatin leaves and melt them in the pan with the apples.
Process the apples in the bowl with the metal blade and leave to cool.
Whip the chilled cream either by hand or using your egg whisk and fold it into
the chilled apples.
Separate the eggs and whisk the whites for at least 5-10 minutes in the bowl with
the egg whisk, removing the pusher from the feed tube first.
Gently fold into the preparation. Divide between small ramekins and chill for at
least 6 hours.
Serve chilled.
You can decorate the mousses with sliced or grated apple (add a dash of
lemon juice to prevent it from browning).
Desserts 105
Chocolate cake
•
Serves
2
4
6
8
3200
3200
4200
5200
Preparation
15 min.
15 min.
20 min.
20 min.
Cooking
10 min.
10 min.
20 min.
20 min.
Chocolate
5 oz
7 oz
3 tbsp
1
Food processor
Unsalted butter
Granulated sugar
All-purpose flour
Eggs
1
/2 lb
1 lb
4 tbsp
6 tbsp
11/4 cup
/4 cup
3
/4 cup
1 cup
11/2 cups
3 tbsp
5 tbsp
8 tbsp
2
4
6
3
/4 cup
8
Preheat the oven to 390°F (gas mark 6).
Put the sugar and eggs in the bowl with the metal blade and blend until light and
fluffy.
Add the flour and blend.
Melt the unsalted butter and chocolate in a saucepan over a low heat.
While the machine is running, add the melted chocolate via the feed tube.
Pour the preparation into a buttered mold and bake in the oven.
You can also bake individual cakes, which reduces the cooking time.
For a softer centre, add a small piece of chocolate.
Serve with a scoop of vanilla ice cream or coconut sorbet.
Chocolate mousse
•
Serves
Food processor
Preparation
Chocolate
Granulated sugar
•
2
4
6
8
3200
3200
4200
5200
20 min.
20 min.
25 min.
30 min.
5 oz
7 oz
1
1
/2 lb
6 tbsp
/2 lb
1
3 tbsp
4 tbsp
/2 cup
Eggs
3
4
6
8
Pinches of salt
1
1
1
1
Melt the chocolate in a bain-marie*.
Separate the eggs. Put the whites and salt in the bowl with the egg whisk. Whisk
for 5-10 minutes, making sure you have removed the pusher from the feed tube.
Transfer to a large bowl and set aside.
Put the sugar and chocolate in the bowl fitted with the metal blade, pulse 3 times,
then add the egg yolks and blend for 10 seconds.
Fold this preparation gently into the egg whites, using a spatula. Chill for at least
3 hours.
Serve chilled.
106 Desserts
Walnut cake
•
Serves
2
4
6
8
3200
3200
4200
5200
Preparation
15 min.
15 min.
15 min.
15 min.
Cooking
30 min.
30 min.
40 min.
40 min.
3 oz
5 oz
8 oz
Food processor
Shelled walnuts
1
/2 lb
Granulated sugar
4 tbsp
1
/2 cup
3
Unsalted butter
4 tbsp
7 tbsp
3
/4 cup
1 cup
1
/2 tbsp
1 tbsp
2 tbsp
2 tbsp
2
3
5
6
2 tbsp
4 tbsp
6 tbsp
8 tbsp
1
1
2
2
Rum
Eggs
All-purpose flour
Pinches of salt
/4 cup
1 /4 cup
1
Preheat the oven to 350°F (gas mark 3).
Chop the walnuts in the bowl with the metal blade. Add the sugar flour and
unsalted butter softened cut into dice and blend for 2 minutes.
While the machine is running, add the eggs one by one via the feed tube,
followed by the rum and salt.
Pour the preparation into a buttered cake mold and put into the oven.
If following the recipe for 8 people, divide the mixture between 2 molds.
Yogurt cake
•
2
4
6
8
Food processor
3200
3200
4200
5200
Preparation
5 min.
5 min.
10 min.
10 min.
Cooking
20 min.
40 min.
Serves
30 min.
30 min.
/2
1
11/2
2
/2 yogurt cup
1 yogurt cup
11/2 yogurt cups
2 yogurt cups
2 yogurt cups
3 yogurt cups
41/2 yogurt cups
6 yogurt cups
6 tsp
8 tsp
3 tbsp
4 tbsp
2
2
3
1
Individual yogurt cups (4 oz)
Granulated sugar
All-purpose flour
Unsalted butter
1
Eggs
Baking powder
3
Orange flower water
3
Pinches of salt
/4 tsp
3
/4 tsp
3
1
1
4
1
/4 tsp
1 /4 tsp
1 /2 tsp
/4 tsp
11/4 tsp
11/2 tsp
1
1
2
Preheat the oven to 355°F (gas mark 4).
Put the softened unsalted butter, eggs, yogurts and sugar (use the empty cups to
measure out the ingredients) into the bowl with the metal blade. Blend for 1 minute.
Add the flour, baking powder, orange flower water and salt. Blend for 1 minute.
Butter a layer cake pan. Pour in the mixture, smooth the surface and bake in the
oven.
Allow to cool before serving.
108 Desserts
Scones
•
2
4
6
8
3200
3200
4200
5200
5 min.
5 min.
5 min.
5 min.
3
1
5 cups
Serves
Food processor
Preparation
All-purpose flour
3
/4 cup
1 /4 cups
2 /2 cups
Granulated sugar
Unsalted butter
1 tbsp
2 tbsp
2 tbsp
4 tbsp
3 tbsp
6 tbsp
1 tbsp
2 tbsp
3 tbsp
4 tbsp
1
3
/4 cup
1 cup
11/4 cup
1
1
2
Baking powder
Milk
Pinches of salt
/4 cup
1
/2
6 tbsp
/4 cup
3
Put the metal blade in the bowl. Place the flour, baking powder and salt in the
bowl and process briefly to mix them.
Cut the unsalted butter into pieces and add it to the bowl with the sugar.
Process for 5-7 seconds, or until the mixture resembles fine breadcrumbs, then,
with the machine running, gradually pour the milk in through the feed tube.
Process for about 10 seconds or until a sticky mixture has formed.
On a well floured surface knead the dough lightly then roll out to 3/4” thick and
using a 2” pastry cutter, cut out the scones.
Place them on a greased baking tray and bake in a hot at oven at 430°F (gas
mark 7) for 10-15 minutes or until well risen and browned.
Cool on a wire rack.
Variations:
Cheese Scones: Omit the sugar and add 2 oz grated cheddar cheese to the dry
ingredients together with a pinch of dry mustard. Finish as above.
Sultana Scones: Add 2 oz (Thompson Seedless grapes) to the processed
ingredients after adding the milk. Finish as above.
Desserts 109
4 mm
Pear and almond cake
Serves
•
•
2
4
6
8
3200
3200
4200
5200
Preparation
15 min.
15 min.
20 min.
25 min.
Cooking
40 min.
Food processor
30 min.
30 min.
35 min.
Pears
1
2
3
4
Eggs
3
3
5
6
3 tbsp
5 tbsp
8 tbsp
4 tbsp
1
/2 cup
3
Unsalted butter
4 tbsp
7 tbsp
3
Flaked almonds
1 oz
2 oz
All-purpose flour
Granulated sugar
Baking powder
Pinches of salt
1
/2
1
/4 cup
/4 cup
3
/4 cup
11/4 cup
/4 cup
3
3 oz
4 oz
/2
1
1
1
2
2
1
Preheat the oven to 355°F (gas mark 4).
Melt the unsalted butter in a saucepan over a low heat.
Peel the pears. Halve and core them. Poach* for 5-10 minutes in a pan.
Put the eggs and sugar in the bowl with the metal blade and blend until light and
fluffy. Add the melted unsalted butter, flour, salt and baking powder to achieve a
soft consistency. Transfer to a buttered mold.
Slice the pears using the 4-mm slicing disc and arrange on top of the mixture.
Scatter with flaked almonds.
Bake in the oven.
110 Desserts
Lemon meringue pie
Serves
•
2
•
•
4
6
•
8
3200
3200
4200
5200
Preparation
20 min.
20 min.
30 min.
30 min.
Cooking
45 min.
45 min.
50 min.
50 min.
Food processor
Richshort crust pastry
Lemons
1
2
3
4
Eggs
2
4
6
8
Granulated sugar
4 tbsp
7 tbsp
3
/4 cup
1 cup
Unsalted butter
1 tbsp
2 tbsp
2 tbsp
4 tbsp
Powdered sugar
4 tbsp
7 tbsp
3
/4 cup
1 cup
1
1
1
1
Forcing bag* (optional)
Make the pastry according to the recipe on p. 32.
Preheat the oven to 355°F (gas mark 4).
Butter a quiche mold. Roll out the pastry, line the mold and prick the base with a
fork.
Cover with a circle of baking parchment and a layer of beans (or rice) and bake
blind* for 15 minutes.
Meanwhile, zest one of the lemons and squeeze them all, using the citrus press.
Put the lemon juice, zest, granulated sugar and half the eggs in the bowl with the
metal blade and blend.
Transfer to a pan, bring to the boil, stirring constantly with a wooden spoon. Dice
the unsalted butter and add.
Pour this mixture into the pastry case and bake in the oven for 15-20 minutes at
250°F (gas mark 1/2).
As soon as the pie comes out of the oven, separate the remaining eggs and put
the whites in the bowl with the egg whisk. Whisk for 5-10 minutes.
When the eggs form stiff peaks, gradually add the powdered sugar via the feed
tube.
Spoon the meringue onto the lemon pie and broil in the oven for 10-15 minutes
until golden.
Keep in a cool place until ready to serve.
Desserts 111
Caramelized apple tart
4 mm
•
Serves
•
•
2
4
6
8
3200
3200
4200
5200
Preparation
20 min.
20 min.
30 min.
30 min.
Cooking
35 min.
35 min.
40 min.
40 min.
1 lb
13/4 lb
2 lb
Food processor
Richshort crust pastry
Apples
1
/2 lb
1
1
2
2
1 tbsp
2 tbsp
3 tbsp
3 tbsp
Sugar
2 tbsp
2 tbsp
4 tbsp
4 tbsp
Crème fraîche or heavy whipping cream
1 tbsp
1 tbsp
2 tbsp
2 tbsp
1
1
/2 tbsp
1 tbsp
1 tbsp
Eggs
Unsalted butter
Calvados
/2 tbsp
Cinnamon
1
1
3
3
Vanilla extract
1
1
3
3
/4 tsp
/4 tsp
/4 tsp
/4 tsp
/4 tsp
/4 tsp
/4 tsp
/4 tsp
Make the pastry according to the recipe on p. 32.
Preheat the oven to 355°F (gas mark 4). Butter a quiche mold, line with the
pastry and prick the base with a fork.
Cover with a circle of baking parchment and a layer of beans (or rice) and bake
blind* for 15 minutes.
Meanwhile, slice the apples using the 4-mm slicing disc. Brown them in the
unsalted butter in a frying pan for 5 minutes.
Sprinkle with a little sugar and cook over a moderate heat, stirring gently from
time to time. Draw aside and allow to cool.
Blend the eggs with the sugar in the bowl with the metal blade. Add the cream,
calvados, vanilla extract and cinnamon.
Stir to obtain a thick, smooth mixture.
Arrange the apple slices in the pastry case and top with the egg mixture.
Bake in the oven and allow to cool.
This tart is delicious served with crème fraîche or heavy whipping cream or a
scoop of vanilla ice cream.
112 Desserts
Coconut tart
•
•
•
2
4
6
8
3200
3200
4200
5200
Preparation
20 min.
20 min.
30 min.
30 min.
Cooking
25 min.
25 min.
30 min.
30 min.
Serves
Food processor
Richshort crust pastry
Fresh coconut
Eggs
Granulated sugar
Vanilla flavored sugar
1
/2
1
/2
1
1
1
1
2
2
2 tbsp
4 tbsp
6 tbsp
7 tbsp
1
/2
1
/2
1
1
Dark rum
4 tsp
2 tbsp
3 tbsp
4 tbsp
Chocolate
1 oz
2 oz
3 oz
4 oz
Make the pastry according to the recipe on p. 32.
Preheat the oven to 355°F (gas mark 4). Butter a quiche mold, line with the
pastry and prick the base with a fork.
Cover with a circle of baking parchment and a layer of beans (or rice). Bake
blind* for 15 minutes.
Meanwhile, make a hole in one of the “eyes” at the top of the coconut. Collect
the juice in a bowl, blow into the hole, block the hole with your finger and hit the
coconut with the flat end of a hammer.
Remove the flesh and process in the bowl with the juicer attachment.
Retrieve the pulp from the juicer and the coconut milk from the bowl.
Heat this coconut milk in a saucepan, add the vanilla and granulated sugar.
Stir until melted. Draw aside and add the coconut pulp. Mix.
Blend the eggs in the bowl with the metal blade until they are light and fluffy. Add
the coconut mixture to the eggs and blend. Pour the rum in through the feed tube.
Set aside.
Melt the chocolate in a bain-marie* and spread a thin layer of it over the pastry.
Pour the coconut mixture over the top.
Bake in the oven at 355°F (gas mark 4) for 10-15 minutes.
If your food processor is not equipped with a juicer, you can use desiccated
coconut instead (5 oz for 8 people).
114 Desserts
Tiramisu
•
Serves
Food processor
Preparation
Resting
Eggs
2
4
6
•
8
3200
3200
4200
5200
15 min.
15 min.
20 min.
25 min.
4 hrs
4 hrs
4 hrs
4 hrs
2 + 1 yolk
3 + 2 yolks
4 + 3 yolks
6 + 4 yolks
Unsweetened cocoa powder
1 tbsp
1 tbsp
2 tbsp
2 tbsp
Marsala
2 tbsp
3 tbsp
5 tbsp
6 tbsp
7 oz
1 lb
11/4 lb
13/4 lb
Mascarpone wine
12
24
Granulated sugar
4 tbsp
7 tbsp
Strong cold coffee
3
Sponge fingers
Pinches of salt
36
48
/4 cup
1 cup
3
/4 cup
11/4 cups
2 cups
21/4 cups
1
1
2
2
Separate the eggs. Whisk the whites for 5-10 minutes until stiff using the egg
whisk. Remember to remove the pusher from the feed tube first.
Set aside in a large bowl.
Blend the sugar and egg yolks in the bowl with the metal blade until light and
fluffy. Add the marsala and mascarpone.
Pour this mixture onto the beaten egg whites and gently fold in with the spatula.
Briefly dip half the sponge fingers in the cold coffee and arrange them in the
bottom of the serving dish.
Cover with half the cream mixture. Repeat this operation, with a layer of biscuits
dipped in coffee followed by a layer of cream.
Dust with cocoa powder and chill for 4 hours.
If you do not have any cocoa powder, you can grate dark chocolate using
your parmesan disc.
Desserts 115
Dark chocolate truffles
Serves
•
2
4
6
8
3200
3200
4200
5200
Preparation
40 min.
40 min.
1 hr
11/2 hrs
Resting
24 hrs
Food processor
24 hrs
24 hrs
24 hrs
Number truffles
18
24
36
48
Dark chocolate
7 oz
/4 lb
1 lb
8 tbsp
Unsweetened cocoa powder
Egg yolks
1
/2 lb
3
3 tbsp
4 tbsp
6 tbsp
2
2
3
4
Thick crème fraîche
4 tbsp
5 tbsp
8 tbsp
3
Unsalted butter
4 tbsp
6 tbsp
9 tbsp
3
Powdered sugar
3 tbsp
4 tbsp
1
1
/2 cup
/4 cup
/4 cup
/2 cup
THE DAY BEFORE:
Melt the chocolate in a bain-marie* over a low heat.
Stir thoroughly with a wooden spoon to achieve a smooth consistency. Gradually
add the diced unsalted butter, continuing to stir.
Pour the chocolate into the bowl with the metal blade.
While the machine is running, add the cream, egg yolks and powdered sugar via
the feed tube.
Blend for 30 seconds.
Pour this preparation into a large bowl and chill for 24 hours.
THE NEXT DAY:
Pour the cocoa powder into a glass.
Take a teaspoon of the chocolate mixture and roll into a ball in the palm of your
hand. Drop into the glass of cocoa powder.
Turn gently to ensure that it is evenly coated in cocoa, then lift out and put in a
pan.
Repeat this procedure until all the mixture has been used up.
Put the pan in the fridge.
The truffles will keep for 3 or 4 days in the fridge.
Remove them 15-20 minutes before handing them round so that they are not
too hard.
116 Desserts
FOR THE DISCERNING BABY
Duck and peach delight
•
From 9 months onwards
Preparation: 7 min. • Cooking: 10 min.
1 oz cooked duck - 1 ripe yellow peach unsalted butter - 1 pinch of salt
3/
4
tsp honey -
3/
4
tsp fresh lemon juice - 1 a little bit of
Peel the peach and discard the pit. Squeeze the lemon.
Put the peach, lemon juice, honey and salt in a small saucepan. Add enough
water to cover.
Bring to a boil, then simmer for 10 minutes.
Remove the duck skin, cut the meat into large chunks and put in the Mini Bowl. Pulse
3 times, then add the drained peach and the unsalted butter.
Blend for approximately 20 seconds to achieve a smooth purée.
Rabbit and green rice
•
From 12 months onwards
Preparation: 15 min. • Cooking: 10 min.
1 oz cooked rabbit (saddle) - 1 oz spinach - 1 oz rice - 1 small knob unsalted butter - 1 pinch of salt
Cook the rice in a small saucepan with water and salt. Cook the spinach in
another pan. Mince the cooked rabbit in the Mini Bowl and set aside.
Put the rice, spinach and unsalted butter in the Mini Bowl and pulse 3-4 times
before blending for 30 seconds.
Serve the minced rabbit with its green purée.
Chicken and banana dinner
•
From 6 months onwards
Preparation: 5 min. • Cooking: 7 min.
1 ripe banana - 1 oz cooked chicken breast knob unsalted butter
3/
4
tsp fresh lemon juice - 1 sprig chervil - 1 small
Steam the unpeeled banana for 7 minutes. Skin the chicken breast and cut into
large chunks. Put into the Mini Bowl and pulse several times.
Squeeze the lemon. Add the banana flesh, lemon juice, unsalted butter and
chervil sprigs to the Mini Bowl and blend for approximately 30 seconds.
118 For the discerning baby
Sole and carrot dinner
•
From 12 months onwards
Preparation: 5 min. • Cooking: 15 min.
1 oz boneless sole fillet - 1 medium carrot 1 pinch of salt
3/
4
tsp lemon juice - 1 small knob unsalted butter -
Peel the carrot, cut into chunks and steam for 15 minutes. Add the sole 2 minutes
before the end of the cooking time.
Put all the ingredients in the Mini Bowl and pulse 4-5 times, then blend for
approximately 30 seconds to achieve a smooth purée.
Purée eggplant with olive oil
•
From 6 months onwards
Preparation: 6 min. • Cooking: 15 min.
4 oz eggplant - 2 oz potatoes -
3/
4
tsp olive oil
Wash and peel the vegetables, then cut into large dice. Steam for 15 minutes.
Put the vegetables in the Mini Bowl and pulse 4-5 times, then add the olive oil via
the feed tube.
Pulse 2-3 more times, then blend for 20 seconds.
Zucchini and chervil purée
•
From 6 months onwards
Preparation: 6 min. • Cooking: 20 min.
1 zucchini - 1 oz plain yogurt - 2 sprigs chervil - 1 pinch of salt
Peel the zucchini and cut into chunks. Steam for 20 minutes. Put the zucchini,
yogurt, chervil and salt in the Mini Bowl.
Pulse 5-6 times, then blend to achieve a smooth purée.
For the discerning baby 119
Fruit cream
•
From 12 months onwards
Preparation: 5 min.
1 peach - 1 ripe banana -
1/
2
sachet pouch of vanilla flavored sugar
Put the banana (peeled and cut into large chunks) and the peach (pitted and cut
into quarters) in the Mini Bowl.
Pulse 4-5 times. Add the vanilla sugar and blend for 20 seconds to achieve a
smooth purée.
Apple and kiwi dessert
•
From 9 months onwards
Preparation: 8 min. • Cooking: 20 min.
1 Golden Delicious apple - 1 ripe kiwi - 1 pouch of vanilla flavored sugar
Peel the apple, the kiwi and cut into small chunks.
Put the fruit in a saucepan with the sugar and 6 tablespoons of water and
simmer over a low heat for 20 minutes.
Transfer to the Mini Bowl and pulse 5-6 times. Blend for approximately 1 minute.
to achieve a smooth purée.
Allow to cool completely before serving.
Date mousse
From 12 months onwards
Preparation: 7 min.
4 oz pitted dried dates - 8 tbsp plain yogurt
Wash the dates.
Put them in the Mini Bowl, pulse 4 times and add the yogurt.
Pulse a further 4-5 times, then blend for approximately 1 minute.
Serve chilled.
120 For the discerning baby
•
NON-ALCOHOLIC COCKTAILS
Strawberry milkshake
•
For 2 glasses
5 oz fresh strawberries - 11/4 cup milk - 1 tbsp sugar - 2 scoops vanilla ice cream - 1 dash lemon juice
Wash and drain the strawberries. Hull* them.
Put the strawberries in the bowl with the metal blade. 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.
Blend for 2 minutes to obtain a frothy drink.
Serve chilled in glasses.
Out of season, you can replace the fresh strawberries and vanilla ice cream
with 4 scoops of strawberry ice cream.
You can make an infinite variety of milkshakes by using different flavors of ice
cream and, if necessary, combining them with seasonal fruit.
Coffee milkshake
•
For 2 glasses
3/
4
cup cold coffee - 11/4 cup milk - 2 scoops vanilla ice cream
Put the ice cream in the bowl with the metal blade. Blend.
Next, add the milk and cold coffee via the feed tube.
Blend to obtain a smooth, creamy consistency.
Serve immediately.
You can make an infinite variety of milkshakes by using different flavors of ice
cream and, if necessary, combining them with seasonal fruit.
Mango lassi (yogurt drink)
•
For 2 glasses
1 mango - 1 smooth yogurt -
3/
4
tsp honey - 1 tbsp lemon juice -
3/
4
cup water
Peel the mango.
Put it in the bowl with the yogurt, honey and lemon juice.
Blend for 30 seconds, gradually adding the water via the feed tube.
For extra zing, try chopping a few mint leaves in the Mini Bowl and adding
them to your cocktail.
122 Non-alcoholic cocktails
Ice-cool blackcurrant and kiwi cocktail
•
For 2 glasses
2 kiwi fruit - 3 scoops blackcurrant sorbet -
3/
4
cup tonic water.
Peel the kiwi fruit. Cut into chunks and put in the bowl. Pulse 4-5 times.
Add the blackcurrant sorbet. Blend for 1 minute.
Pour the tonic water in through the feed tube and blend.
Serve chilled in glasses.
Melon, raspberry and
strawberry cocktail
•
For 2 glasses
1/
2
melon - 4 oz strawberries - 4 oz raspberries
Wash the raspberries and strawberries.
Deseed the melon and scoop out the flesh.
Put all the fruit in the bowl with the metal blade and blend for 20 seconds.
Try chopping a few mint leaves in the Mini Bowl and adding them to your
cocktail for extra zing.
Pear and honey nectar
•
For 2 glasses
2 ripe William’s pears - 1tbsp honey - 2 pinches of cinnamon - 1 cup water - 2 tbsp lemon juice
Peel and core the pear.
Cut into chunks and sprinkle with lemon juice.
Put the pear, cinnamon and honey in the bowl with the metal blade.
Pulse 3 times then, while the machine is running, gradually add the water via the
feed tube.
Serve chilled with ice cubes.
Non-alcoholic cocktails 123
GLOSSARY
Bain-marie: to melt chocolate or heat a
sauce gently, the ingredients can be
placed in a bowl over a pan containing
very hot (but never boiling) water.
Bake blind: bake an empty quiche or pie
crust, i.e. without its filling.
Blanch: plunge briefly into boiling water.
Caul:
veinous
fatty
membrane
surrounding veal and pork intestines.
Can be wrapped around joints before
roasting or used to cover pâtés before
cooking them in the oven.
Forcing bag: a triangular bag made
from cloth or paper that can be filled with
cream, mayonnaise, etc. The latter is
then forced (piped) out through a nozzle
to decorate sweet or savory food.
Flame (flambée): gently heat a small
quantity of spirits (e.g. brandy), then
pour over the dish and set alight.
Remember to switch your hood fan off
first!
Ghee: clarified unsalted butter - a very
healthy form of fat which is widely used
in Indian and Arab cookery. Available
from specialty grocers
Hull: remove the stalk and central part of
strawberries.
Julienne: thin sticks or shreds of fruit or
vegetables.
124
Knock down: expel air from dough that
has been left to rise.
Mirepoix: tiny vegetable dice used to
lend extra flavor to a dish.
Molasses: uncrystallized, sticky syrup
with a 40-50% sugar content. Used
in baking, confectionery and sweetand-sour dishes. You will find it in
healthfood shops or in the healthfood
section of your local supermarket.
Poach: gently cook food in a liquid
(water, court-bouillon or sauce), never
allowing it to come to the boil.
Prove: after the dough has been shaped
or put into tins, leave in a warm place to
rise again.
Reduce: simmer over a low heat so that
some of the liquid evaporates.
Sear: fry briefly to seal in the juices.
String: trim off the tough sides of green
beans or to shell peas.
RECIPE INDEX
THE ESSENTIALS
Garlic unsalted butter for stuffed snails
Mayonnaise
Pesto
Aïoli sauce
Herb mayonnaise
Cocktail sauce
Rouille sauce
Tartar sauce
Mint sauce
Sausage meat
Blini batter
Pizza dough
Shortcrust pastry
Rich shortcrust pastry
Puffed pastry
Pancake batter
Waffle batter
Chocolate and hazelnut spread
Whipped cream
Pastry cream
Meringue
26
26
27
27
28
28
29
29
30
30
31
31
32
32
34
34
35
35
36
36
100
HORS-D’ŒUVRES
Anchovy paste
Eggplant caviar
Fennel and fresh goat cheese
Guacamole
Tuna rillettes
Tapenade
Ham and olive cake
Cheese puffs
38
38
39
39
40
40
41
42
BREADMAKING
Bread (basic recipe)
Bacon and onion buns
Olive and chorizo buns
Wholeweat bread
Naan (Indian nan bread)
Short-bread
White sandwich bread
Brioche
Raisin buns
44
44
45
45
46
47
48
49
50
125
RECIPE INDEX
SOUPS
Vegetable soup
Watercress soup
Oyster mushroom soup
Zucchini soup
Asparagus soup
Gazpacho
Cold carrot soup
Chilled pepper and mascarpone soup
52
52
53
53
54
55
56
58
APPETIZERS
Spring vegetable cake
Spring salad with basil
Pasta and crunchy vegetable salad
Leek and smoked salmon pancakes
Flemish leek tart
Parmesan soufflé
Country pâté
Chicken and fig mousse
Trout rillettes
Scallop terrine
60
61
62
63
64
65
66
68
69
70
VEGETABLES
Vegetable crisps
Creamed cauliflower and bacon
Sweet corn pancakes
Rösti
Carrot and zucchini medley
Provençale vegetables
Gratin Dauphinois
Fennel gratin
Vegetable pizza
Celery purée
Ratatouille
72
72
73
73
74
75
76
78
79
80
80
SEAFOOD
Prawn pouches
Cod parcels with julienned vegetables
Crab cakes
Stuffed red snapper
Raw minced salmon and monkfish
Cod and artichoke mousse
Fish pie
Smoked salmon soufflé
82
83
84
85
86
88
89
90
126
RECIPE INDEX
MEAT
Shepherd’s pie
Veal and basil pastries
Curried lamb in filo parcels
Oriental stuffed cabbage
Stuffed tomatoes
Raw minced beef with anchovy unsalted butter
92
93
94
95
96
98
DESSERTS
Pavlova
Baked peaches
Pineapple and melon fan
Summer fruit gazpacho
Chocolate and hazelnut cookies
Apple and raspberry crumble
Apple mousse
Chocolate cake
Chocolate mousse
Walnut cake
Yogurt cake
Scones
Pear and almond cake
Lemon meringue pie
Caramelized apple tart
Coconut tart
Tiramisu
Dark chocolate truffles
100
101
101
102
103
104
105
106
106
108
108
109
110
111
112
114
115
116
FOR THE DISCERNING BABY
Duck and peach delight
Rabbit and green rice
Chicken and banana dinner
Sole and carrot dinner
Purée eggplant with olive oil
Zucchini and chervil purée
Fruit cream
Apple and kiwi dessert
Date mousse
118
118
118
119
119
119
120
120
120
NON-ALCOHOLIC COCKTAILS
Strawberry milkshake
Coffee milkshake
Mango lassi (yogurt drink)
Ice-cool blackcurrant and kiwi cocktail
Melon, raspberry and strawberry cocktail
Pear and honey nectar
122
122
122
123
123
123
127
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
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. For more details about
collection points, please contact your local council or your household waste disposal service.
Réf. : 460 600 - 07/2013 - USA
www.magimix.com
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