Magimix MINI PLUS User Manual download pdf (Page 30)

APPETISERS AND STARTERS

Preparation: 10 min.

Cooking: none

Equipment: large plate

Fennel Boats with

Fresh Goat’s Cheese

Finely chop the hazelnuts in the mini bowl and set aside.

Slice the fennel in half, from top to bottom. Remove the

centres and place in the main bowl with a little lemon juice

and blend. Add the goat’s cheese, the herbs, a little oil and

pepper. Mix, using the pulse button a few times.

Check the seasoning.

Place this filling in the fennel "boats" (the halved fennel bulbs

with centre removed) and scatter the ground hazelnuts and

the coriander on top.

Serve chilled with toast.

Ingredients

(serves 4)

• 2 bulbs fennel

• 200 g (7 oz) fresh goat’s

cheese

• 1/2 lemon

• Fresh chives

• Fresh chervil, mint,

coriander

• Oil for drizzling

• 50 g (2 oz) hazelnuts

• Salt and pepper

Curried Courgette Soup

Fit the main bowl with the main blade, chop the celery and

peeled shallot finely, using the pulse button.

In a saucepan, gently heat the oil, add the chopped vegetables

and fry them gently until they begin to change colour.

Peel the potato, grate it with the 2-mm grating disc, add it to

the pan and cover with the stock. Season lightly with salt and

pepper. Simmer over a low heat for about 20 minutes, until

the potato is cooked.

Meanwhile, wash and cut the courgettes into pieces. Blend

using the main bowl, main blade and Blender

ix to a puree

consistency. Add to the soup 5 minutes before the cooking

time is up. When the soup is ready, stir in the cream and

curry powder.

Ingredients

(serves 4)

• 1 potato

• 2 courgettes

• 1 shallot

• 1 stick celery

• 2 tbsp olive oil

• 250 ml (9 fl oz) chicken

stock

• 250 ml (9 fl oz) single

cream

• 1 tsp curry powder

• Salt and pepper

Preparation: 10 min.

Cooking: 20 min.

Equipment: saucepan

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Magimix MINI PLUS User Manual Page 30

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