User manual MAGIMIX LE DUO SALAD AND JUICE

[. . . ] tomatoes and apples) in half, if necessary. Grating: stack the fruit and vegetables horizontally for longer shreds. 24 MAXIMUM PROCESSING CAPACITIES MAX. 600g of fruit or vegetables/sliced or grated = = = = = = ¼ = ¼ The quantities indicated are based on average-sized fruit or vegetables. [. . . ] Chill for at least 1 h before serving. Asian vegetable soup with noodles Serves 4 Preparation: 10 min Cooking: 15 min 2-mm 2 medium-sized carrots - 1 small courgette - ¼ celeriac - 1 lemon - zest of 1 lime 1cm fresh ginger - 50g dried Chinese noodles - 1 chicken stock cube - 1 garlic clove ­ salt & pepper - 8 basil leaves - bunch chives - 1 tbsp sesame oil Wash the vegetables and peel the carrots, celeriac and ginger. Pour 1 litre of water into a saucepan and bring to the boil. Add the stock cube, lemon, lime zest, ginger and garlic. Remove from the heat and allow to infuse for about 10 min with the lid on. Grate the carrots using the 2-mm grating disc. Empty the bowl, then grate the courgette and celeriac. Return the stock to the heat and as soon as it starts to boil, add the vegetables and cook for approx 5 min. Meanwhile, cook the noodles separately, following the instructions on the packet. Drain and add to the stock just before serving. Serve in bowls, scattered with basil, chives and add a dash of sesame oil. 28 RECIPES Mushroom carpaccio with parmesan shavings Serves 4 Preparation: 15 min Resting: 1 h 12 fresh wild mushrooms (medium-sized) - 2 tbsp olive oil - 1 lemon 50g parmesan - 20 basil leaves - sea salt - pepper 2-mm Mix the olive oil, lemon juice and chopped basil together. Remove the stalks from the mushrooms and rinse under the tap. Slice the mushrooms using the 2-mm slicing disc and arrange in a ring on each plate. Drizzle with some dressing and season with salt and pepper. Cut the parmesan into shavings using the 2-mm slicing disc (for thinner slices, avoid pressing down on the pusher) and arrange on top of the mushrooms. [. . . ] Peel the mango, remove the flesh from the stone and cut into slices, using the 4-mm slicing disc. Arrange the satsuma and mango on a plate alternating the layers. [. . . ]