Magimix Patissier Instruction for Use Page 91
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01. Grate the cheese in the midi bowl with the 2mm grater disc. Set aside.
02. Wash and peel the potatoes. Replace the grater disc with the 2mm slicing disc.
Slice half the potatoes, empty the bowl, then slice the other half. Cook in a pan
of water for 30-40 minutes (20 minutes in a pressure cooker).
03. Drain the potatoes. Place half of them in the main bowl with the metal blade.
Add a little milk and pulse 4-5 times. Add a little more milk if you prefer a softer
consistency. Set aside. Repeat these steps with the other half of the potatoes.
04. Transfer to a mixing bowl.
05. Add three-quarters of the butter. Season with salt and pepper. Wait for the
butter to melt, then stir in.
06. Preheat your oven to 210 °C (gas mark 6-7).
07. Peel and quarter the onions. Peel the garlic. Chop in the main bowl with the
metal blade, together with the parsley.
08. Cut the steak into large pieces and add to the onion and garlic mixture in the
main bowl. Pulse 3 times, then switch to continuous mode for 1 minute.
09. Heat the rest of the oil and butter in a frying pan. Fry the meat for 1 minute,
stirring constantly. Away from the heat, stir in the eggs and season.
10. Put the meat in a gratin dish and cover with the mashed potato. Smooth the
surface.
11. Scatter with grated cheese and dot with butter. Bake for 20 minutes.
12. Serve piping hot.
Cottage pie
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200/Patissier
PREPARATION
40 min 40 min 45 min 50 min
COOKING
50 min 50 min 50 min 50 min
Floury potatoes
800g 1.5kg 2kg 2.5kg
Rump steak
280g 550g 725g 1kg
Onions
1234
Garlic cloves
1122
Sprigs flat-leaved parsley
2234
Eggs
1123
Butter
40g 70g 100g 140g
Gruyere cheese
800ml 1,5l 2l 2,5l
Oil
30g 50g 70g 100g
Milk
Salt & pepper
MEAT
R2
E2
- Ma Cuisine 1
- Contents 2
- SAFETY INSTRUCTIONS 3
- IN A SAFE PLACE 4
- FOR DOMESTIC USE ONLY 4
- DESCRIPTION 7
- CONTROL PANEL 8
- MAXIMUM PROCESSING CAPACITIES 8
- STANDARD ACCESSORIES 11
- METAL BLADE AND BLENDERMIX 12
- WHISK (PATISSERIE BOWL) 16
- GRATING / SLICING DISCS 17
- ADDITIONAL ACCESSORIES 19
- USING THE CITRUS PRESS 20
- CLEANING 21
- USEFUL HINTS & TIPS 22
- GOLDEN RULES 25
- 2. Be prepared! 26
- 3. Precision 26
- HOW TO READ THE RECIPES 27
- Sauces & Appetisers 28
- Mayonnaise 29
- Aïoli sauce 30
- Béarnaise sauce 31
- Cocktail sauce 31
- Mint sauce 32
- Tartar sauce 32
- Tuna dip 33
- Tapenade 33
- Dijon dip 35
- Guacamole 35
- Ham and olive cake 36
- Cheese puffs 37
- Bread & Baking 38
- Country loaf 39
- Baguettes 41
- Olive and chorizo buns 43
- Sandwich loaf 45
- Fougasse 47
- Veggie pizza 49
- To make the topping 50
- Leek quiche 51
- Plaited brioche 53
- Traditional brioche 55
- Preparation: 5 min 57
- Serves 4 57
- Country soup 59
- Pumpkin soup 60
- Cream of courgette 61
- Gazpacho 62
- Chilled carrot soup 63
- Chilled pepper 65
- Starters 66
- Spring vegetable clafoutis 67
- Coleslaw 68
- Crunchy veg 69
- 3200 3200 4200 5200/Patissier 70
- Parmesan soufflé 71
- Country pâté 73
- Salmon rillettes 74
- Salmon blinis 75
- Vegetables 76
- Provençal vegetable tian 77
- Sweetcorn pancakes 77
- Potato rösti 78
- Celeriac purée 79
- Vegetable crisps 79
- Ratatouille 80
- Potato gratin 81
- Crab cakes 84
- Oriental fishcakes 85
- Salmon tartare 87
- Fish pie 88
- Smoked salmon soufflé 89
- Cottage pie 91
- Curried lamb filo parcels 92
- Hamburgers 93
- Stuffed tomatoes 95
- Kefta kebabs 96
- Steak tartare 97
- Desserts 98
- Chocolate mousse 99
- Peach clafoutis 99
- Tiramisu 100
- Children’s teatime treats 101
- Chocolate cookies 102
- Short bread 103
- Victoria sponge cake 104
- Instant mango ice cream 105
- Pear and chocolate muffins 105
- Lemon meringue pie 107
- Walnut cake 109
- Melon and pineapple fan 109
- Caramelised apple tart 111
- To make the filling 112
- Chocolate tart 113
- Brownie cake 115
- Apple and kiwi crumble 118
- French fruit jelly 119
- Cocktails 120
- Watermelon and honey juice 121
- Frozen lime 121
- Banana and soya milkshake 121
- Strawberry milkshake 123
- Coffee milkshake 123
- Mango lassi 124
- Glossary 125
- Recipe Index 126
- Recipe index 127
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