User manual MAGIMIX BLENDER

[. . . ] Le Blender Instructions for Use Safety instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Description. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Assembling your blender. . . . . . . . . . . . . . . . . . . . . . . . 6 Assembling the mill. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] Turn the selector to the setting and liquidise for 1 minute. Stop as soon as the texture looks smooth and uniform. Divide the ice cream between 4 glasses and sprinkle the biscuit crumbs on top. *Frozen apricots: the day before, wash and stone the apricots. Cut into small pieces and place in the freezer. Make sure they do not freeze into a solid block. Strawberry frozen yoghurt Preparation: 5 min Serves 2 250 ml strawberryflavoured drinking yoghurt 200 g strawberries The day before, pour the drinking yoghurt into an ice cube tray. When you are ready to make the frozen yoghurt, wash and hull the strawberries and place them in the blender jug with the yoghurt cubes. Turn the selector to the setting and liquidise for 1 minute or until you achieve a smooth and creamy consistency. Serve immediately. 38 FROZEN DESSERTS Other preparations Variations on the theme of quiche lorraine Preparation: 10 min • Cooking: 25 min Serves 6 For the base: shortcrust pastry 2 eggs + 2 yolks 250 ml crème fraîche 250 ml milk salt & pepper For the filling: 100 g smoked lardons 100 g grated Emmenthal cheese nutmeg Preheat your oven to 180 °C (gas mark 4) Line a quiche tin with the pastry, prick the base all over with a fork and blind bake for 10 minutes. Put the eggs, milk, cream, salt and pepper in the blender jug, turn the selector to 3 and blend for 20 seconds. Briefly fry the lardons in a hot frying pan. Add the filling (lardons, Emmenthal and grated nutmeg) to the egg mixture, turn the selector to 0. 5 and blend for 5-10 seconds. Pour the mixture into the pastry case and bake for 25 minutes. The top should be a light golden colour. Switch the oven off, wait for 5 minutes before taking the quiche out, then serve immediately. Filling variations: •  resh spinach leaves, blue cheese and walnuts F R •  eblochon cheese, cured country ham and onion •  resh goat’s cheese or feta, courgette, mint, pine nuts F and garlic •  rilled peppers and aubergines, chorizo sausage and G turmeric •  hicken, onion, mushrooms and curry C •  almon and dill S 40 OTHER PREPARATIONS Tomato and mozzarella clafoutis Preparation: 15 min • Cooking: 25 min Serves 6 30 cherry tomatoes 200 ml single cream 3 eggs 250 g mozzarella 2 tbsp olive oil 10 basil leaves salt & pepper Preheat your oven to 180 °C (gas mark 4) Wash and halve the tomatoes. Sprinkle with olive oil and season with salt and pepper. Place the cream, eggs, basil and mozzarella in the blender jug. Turn the selector to 3 and blend for 30 seconds. Divide the tomatoes (cut side down) between the ramekins, pour the mixture over and bake for 25 minutes. To prevent the tomatoes from giving off liquid, you can precook them for 30 minutes in a hot oven. Egg and tuna bake Preparation: 10 min • Cooking: 40 min Serves 6 250 g tuna in brine 4 eggs 80 g grated Gruyère cheese 120 ml single cream 1 spring onion chives salt & pepper Preheat your oven to 210 °C (gas mark 6). Peel and quarter the onion and snip the chives. [. . . ] Baby food Puréed courgette and chervil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Chicken with bulgar wheat. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sole and carrot. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Apple and pear dessert . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ]