User manual MAGIMIX CS 5200 XL PREMIUM

[. . . ] • This appliance has not been designed to be used by persons (including children) with physical, sensory or mental impairements or who are lacking in experience or knowledge, unless they have been given the necessary supervision and prior instructions about how to use this appliance by a person responsible for their safety. • Never allow the power cord to dangle over the edge of the worktop. Never let it come into contact with a hot or wet surface. • Never use the appliance if it has fallen or been dropped. [. . . ] Add the sugar and give a further 4/5 pulses to achieve a smooth mixture. You can combine the vanilla with ground cinnamon. Use the sugar to flavour your desserts (fruit tarts, crème brûlée, etc. ). To make 250g 250g caster sugar 1 vanilla pod The essentials 19 Harissa • • Preparation: 15 min. Deseed the chilli peppers, rinse and drain several times in a sieve. Place them in the Micro bowl with the garlic cut into quarters and pulse 6/7 times. Add the other ingredients and pulse a further 4/5 times. Transfer the harissa to a small lidded container and cover with 3 tablespoons olive oil. The harrisa will keep for several weeks in a sealed container in the refrigerator. Dilute with a little stock and add to couscous, soups and dried meat. Place the onion in the bowl, pulse 2/3 times, then add the remaining ingredients. For 1 small bowl 100ml crème fraîche 1 lime juice 2 tablespoons coconut milk 2 drops Tabasco sauce salt and pepper 28 Everything for the well-dressed salad Latino chilli sauce • • Preparation: 10 min. Cut the chilli peppers open, remove the seeds and cut the flesh into 2 cm squares. Place them in the bowl with the onion, coriander and parsley. Pulse 4/5 times, then add all the other ingredients and blend for 30 seconds. This extremely hot sauce from Chile is perfect with fish, meat and vegetables. If you cannot stand the heat, use mild peppers!For 1 small bowl 4 green chilli peppers 1 4 onion / 1 sprig fresh coriander 1 sprig parsley 2 tablespoons lemon juice 2 tablespoons olive oil 3 teaspoons vinegar 1 teaspoon fleur de sel (unrefined salt) Everything for the well-dressed salad 29 Thai sauce • • Preparation: 5 min. Peel the ginger and garlic clove and place in the bowl with the basil leaves. Pulse 5/6 times, add the other ingredients and give a further 3/4 pulses. Serve with a selection of raw vegetables, such as grated carrot, bean sprouts, lettuce and shitake mushrooms. For 1 small bowl 4 tablespoons lemon juice 3 tablespoons olive oil 1 tablespoon soy sauce 1 tablespoon sesame oil 1 pinch Demerara sugar 1 cm fresh ginger 1 2 garlic clove / 10 basil leaves 1 pinch chilli powder Citrus vinaigrette • • Preparation: 5 min. [. . . ] Add all the ingredients to the mayonnaise, press the pulse button 2/3 times, then blend for 1 min. Serve with tortilla chips and sticks of raw vegetables. For 1 bowl 1 bowl mayonnaise made with olive oil 1 red pepper 1 tomato 1 garlic clove 1 teaspoon tomato purée 5 sprigs basil 1 pinch sugar salt and pepper Tapenade • • Preparation: 5 min. Place all the ingredients in the Micro bowl except for the oil. [. . . ]