Magimix MINI PLUS User Manual download pdf (Page 18)

Preparation: 15 min.

Cooking: 30 min.

Equipment: gratin dish

Check the seasoning, add the pine nuts and mix, using the

pulse button a few times.

Stuff the chicken, place on the roasting tray, lightly season

with salt and pepper, add a little water and roast in the oven

for one hour, basting frequently.

Tip: this stuffing would be ideal for other kinds of poultry,

such as turkeys and guinea fowl.

Apple Crumble

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

Wash, peel and slice the apples. Lay the slices in a buttered

ovenproof dish.

In the bowl, fitted with the main blade and using the pulse,

mix the butter, sugar, vanilla sugar, cinnamon, flour

and ground almonds until the mixture resembles fine

breadcrumbs.

Cover the apple with a layer of this mixture.

Bake in the oven for about 30 minutes. Serve hot with single

cream or vanilla ice cream.

Ingredients

(serves 4/5)

• 100 g (4 oz) plain flour

• 100 g (4 oz) butter

• 80 g (31/2 oz) sugar

• 50 g (2 oz) ground

almonds (optional)

• 7.5 g vanilla-flavoured

sugar

• 4 Granny Smith or Cox’s

Orange apples

• Single cream (optional)

• 1 tsp ground cinnamon

Dessert

Ingredients

(serves 4)

(for a 1.5 kg chicken)

• 50 g (2 oz) sliced

bread

• 150 ml (5 fl oz) milk

• 200 g (7 oz) fresh

spinach

• 1 sachet pine nuts

• 2 tbsp Cognac

• Salt and pepper

Parisian Menu

Salmon Tartare

Peel the onions.

Chop the chives.

In the bowl fitted with the metal blade, put the onions and

pulse 3 times. Cut the peppers, remove the seeds and white

filaments. Cut into pieces, add the peppers to the bowl and

pulse 4 times.

Cut the salmon into pieces. Add the salmon, capers and

chives in the bowl. Pulse four times.

Open the lid, add olive oil, lemon juice and pepper. Pulse once

or twice to mix.

Serve immediately with toast.

Ingredients

(serves 4)

• 400 g fresh salmon

• 2 yellow or green citrus

• 2 tbsp olive oil

• 2 tbsp capers

• 1 bunch of chives

• 1 red and yellow pepper

• 1 onion

• Pepper

Starter

Preparation: 15 min.

Wash the courgettes and carrots. Peel the carrots.

In the main bowl, fitted with a 2 mm grater disc, grate the

carrots and courgettes, placing them horizontally in the feed

tube in order to obtain a longer grate.

Heat the oil in a frying pan, add the shredded vegetables and

season with salt and pepper. Cover and leave to cook for 2

to 3 minutes. The vegetables should be "al dente".

Tip into a serving dish, check the seasoning and sprinkle over

with the chopped tarragon.

Pan-Fried Shredded Carrots

& Courgettes

Preparation: 10 min.

Cooking: 5 min.

Equipment: frying pan,

serving dish

Ingredients

(serves 4)

• 1 carott

• 2 courgettes

• 2 tsp olive oil

• 1 tbsp chopped

tarragon

• salt, pepper.

Main

Course

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Magimix MINI PLUS User Manual Page 18

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