Magimix Mini PLUS Specifications download pdf (Page 49)

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Parmesan Soufflé

Grate the cheese using the 2-mm grater disc and set aside.

Melt the butter in a saucepan over a low heat, add the flour

and stir in using a wooden spoon. Continue to cook the

mixture over a low heat, stirring constantly, in order to cook

the flour. After 5 minutes, gradually add the hot water,

continuing to stir the mixture. Turn the heat up and let it boil

for 3 minutes, stirring all the time, then add the grated

cheese.

Pre-heat the oven to 175°C/ 350°F (gas mark 3-4).

Separate the eggs.

Away from the heat, gently stir the egg yolks one at a time

into the mixture. Leave to cool.

Whisk the egg whites until stiff, using the egg whisk (see

p. 20).

Carefully fold them into the cooled mixture and add pepper

to season. Pour into the ramekins, bake for 15 minutes and

serve immediately.

Tip: you can serve these soufflés with hot tomato sauce.

Hot Tomato Sauce

In the bowl fitted with the main blade, chop the parsley,

chives and basil. Set aside. Next, chop the shallots, garlic

and tomatoes.

In a saucepan, heat a tablespoon of oil, add the chopped

herbs, the chopped garlic, shallots, tomatoes, the purée,

sugar, salt and pepper. Cook over a low heat for 15 minutes.

Check the seasoning and serve piping hot.

Starter

Preparation: 20 min.

Cooking: 15 min.

Equipment: saucepan,

ramekins

Ingredients

(serves 4)

• 3 eggs

• 120g (4½ oz) piece

Parmesan cheese

• knob of butter

• 1 tbsp plain flour

• 150ml (5 fl oz) hot water

Preparation: 15 min.

Cooking: 15 min.

Equipment: saucepan

Ingredients

(serves 4)

• 6 sprigs of parsley

• ½ bunch of chives

• 5 fresh basil leaves

• 1 tbsp olive oil

• 4 shallots

• 1 garlic clove

• 4 tomatoes

• 3 tbsp tomato purée

• 2 tsp brown sugar

• Salt and pepper

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Magimix Mini PLUS Specifications Page 49

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