User manual MAGIMIX PRO 500

[. . . ] 8 Blending capacities. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Tips & Tricks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Recipes Soups. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] Turn the selector to the setting and blend for about 1 minute, pushing the mixture down with the spatula. Be more creative, customise your ice cream with biscuits, sweets or fresh fruit. 34 FROZEN DESSERTS Chocolate and banana frappé Preparation: 5 min Serves 2 4 scoops chocolate ice cream 1 banana 1 tbsp milk 1 tbsp maple syrup Place the milk, maple syrup, banana (peeled and cut into pieces) and ice cream in the blender jug. Turn the selector to the setting and blend for 1 minute or until the mixture is smooth and creamy. Use the spatula if necessary. Coffee frappé Preparation: 5 min Serves 2 40 ml strong espresso coffee 2 tbsp cane syrup 4 scoops coffee ice cream 100 ml single cream Put the single cream in the freezer for 15 minutes. Meanwhile, brew your cup of espresso coffee and allow it to cool. Place the cold coffee, cane syrup, cream and ice cream in the blender jug. Turn the selector to the setting and process for 30-40 seconds. Belle Hélène pear frappé Preparation: 5 min Serves 2 4 pears in syrup 4 scoops vanilla ice cream 2 tbsp chocolate sauce Place the pears, ice cream and chocolate sauce in the blender jug. Turn the selector to the setting and process for approximately 30 seconds. For an even creamier consistency, turn the selector to 3 and blend for a few extra seconds. 36 FROZEN DESSERTS Apricot frozen yoghurt Preparation: 5 min Serves 4 300 g frozen apricots* 250 g pouring yoghurt 1 tbsp peach syrup 2 tbsp demerara sugar 4 Digestive biscuits Take the fruit out of the freezer 15 minutes before you start. Meanwhile, crush the biscuits in the blender jug using the Pulse button and set aside. Just before serving, place the yoghurt, cane syrup, sugar and apricots in the blender jug. Break the eggs into the blender jug, add the cream followed by all the other ingredients. Turn the selector to 2 and blend for 30 seconds. Use the spatula to push the mixture down if necessary. Pour the mixture into a buttered cake tin (or silicon mould) and bake for 30-40 minutes. Serve hot, either as a main dish with vegetables and a tomato coulis or as a starter with a green salad. OTHER PREPARATIONS 41 Pancake batter Preparation: 10 min • Resting time: 1 hr Makes about 12 pancakes 3 eggs 2 tbsp vegetable oil 500 ml milk 1 pinch salt 250 g plain flour Put all the ingredients in the blender jug, as listed in the ingredients. Blend for 10 seconds, starting at a low speed and gradually increasing to 3, then turn the speed up to 4 and blend for a further 20 seconds. Allow the batter to rest for an hour for a better end result. For lighter pancakes, replace a quarter of the milk with beer or water, and for creamier pancakes, replace some of the milk with cream. To make Breton galettes, replace the wheat flour with buckwheat flour. Pear and chocolate yoghurt pot cake Preparation: 15 min • Cooking: 25 min Serves 6/8 100 g chocolate chips* 4 pear halves in syrup 3 eggs 125 g yoghurt 125 g vegetable oil 375 g flour 250 g caster sugar 2 tsp baking powder butter Preheat your oven to 180 °C (gas mark 4). Pour the eggs, yoghurt, oil and sugar into the blender jug. Turn the selector to 3 and blend for 20 seconds. [. . . ] Herby sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sauce vierge. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Green chilli sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Quick chocolate fondue. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ]