User manual MAGIMIX JUICE EXTRACTOR SMOOTHIEMIX

[. . . ] At the end of juicing, wait a few seconds for the appliance to finish extracting the juice before switching it off. Lower the juice extractor basket onto the motor shaft. Place the lid on top of the bowl and turn anti - clockwise until it locks into place. Switch on and leave to run without interruption until the juicing is finished. [. . . ] Process the apricots in the juice extractor first, followed by the carrots. You can dilute this cocktail with a little water, if it is too thick. A classic cocktail which everyone likes, as well as a good liver tonic · preparation : 5 min Wash the fruit and vegetables. Top and tail the carrots and cut them and the apple into pieces to process in the juice extractor. Extract the juice of the oranges using the citrus press or, if you prefer, peel the oranges, separate the segments and put them through the juice extractor with the other ingredients. Combine the juices in a cocktail shaker with a little crushed ice, if you wish. Very good for the skin · Preparation : 5 min Makes 2 glasses 6 lettuce leaves 2 tomatoes 100 g radishes 1 celery stick ½ cucumber chives Wash all the vegetables. roughly peel the cucumber and remove the stalks of the tomatoes. Roll the lettuce leaves together before putting through the juice extractor, followed by the tomatoes, radishes, celery and, last of all, the cucumber. Preparation : 5 min Makes 2 glasses 4 medium-sized carrots 1 cooked beetroot ½ celeriac Skin the beetroot, wash the carrots and celeriac. Put the beetroot through the juice extractor first, followed by the celeriac and lastly the carrots. Preparation : 10 min Makes 4 glasses 300 g raspberries 1 large bunch black grapes 300 g creamy yoghurt 100 ml milk ½ teaspoon white pepper 2 teaspoons honey Prepare a raspberry coulis (keep a few raspberries for decoration). Wash the grapes and strip off their stalks, then process in the coulis maker. 100 ml of the grape and raspberry coulis and whisk the rest into the yoghurt, milk, pepper and honey. Divide the reserved coulis between 4 short glasses, gently pour the yoghurt mixture on top. Preparation : 5 min Makes 2 glasses 300 g black grapes 2-cm piece fresh ginger 200 ml camomile tisane Wash the grapes and strip off their stalks. Preparation : 5 min Makes 4 glasses ½ melon 1 pot smooth yoghurt 200 ml water 1 teaspoon honey 1 tablespoon lemon juice 48 Cut the melon in half and discard the seeds. Remove the skin, cut into pieces and process in the juice extractor. Add the yoghurt, water, honey and lemon, then whisk together. Serves 6 200 g white chocolate 5 passion fruit 4 eggs 125 g whipped cream 75 g sugar mint leaves · Resting time : 4 hours Cut 4 passion fruit in half and scoop out the pulp with a teaspoon before processing in the coulis maker. melt the white chocolate in a bain-marie. Off the heat, add 60g passion fruit pulp and egg yolks. [. . . ] Then add them to the pan with a tablespoon of tomato puree and the bouquet garni. Next, add 200 ml chicken stock and the 7 basil leaves, season with salt and pepper and cook for a further 5 minutes or so. Cut the vegetables into small enough pieces to fit through the feed tube. For a more sophisticated starter, add tiny vegetable dice when serving. [. . . ]