User manual MAGIMIX LE MICRO

[. . . ] Le Micro Anglais 21/09/04 15:00 Page 1 Le Micro Instructions for use Recipe book Le Micro Anglais 21/09/04 15:00 Page 2 INTRODUCTION Magimix invented the food processor more than 30 years ago and has used all its experience to design Le Micro - an invaluable addition to your kitchen when it comes to all those small every day tasks. Despite Le Micro's diminutive size, you will soon wonder how you ever did without it, as it tirelessly chops, blends and mixes. In the blink of an eye, you can now prepare a Bearnaise sauce to go with your roast beef, tapenade black olive spread as an impromptu appetizer, or a grapefruit dressing to add some zing to your summer salad . . . all those little extras that turn each meal into a feast. [. . . ] Wipe the anchovies with kitchen paper, soak the bread in some milk, then squeeze out the surplus. Place the anchovies, bread, garlic cloves (remove the central shoot), vinegar and pepper. to achieve a smooth paste While the machine is still running, slowly add the olive oil via the feed tube and blend until it has all been absorbed. Serves 4 200 g anchovies in olive oil 2 garlic cloves 1 teaspoon balsamic vinegar 1 slice bread 20 cl olive oil pepper milk Sardine and lemon paste · · Preparation : 10 min. Squeeze the lemons and set aside the juice and pulp. Drain the sardines, cut them in half and place in the bowl with the lemon juice and pulp, the egg yolks, diced butter, parsley, salt and pepper. Press the pulse button approximately 10 times. Serves 4 135 g sardines in olive oil 1 1/2 lemons 50 g butter 2 yolks of hard boiled eggs 5 sprigs flat-leafed parsley salt and pepper 28 Le Micro Anglais 21/09/04 15:03 Page 29 TANTALIZING APPETIZERS Aubergine caviar · Serves 4 1 small aubergine 1 garlic clove 2 tablespoons olive oil 1 tablespoon lemon juice Coarse salt fleur de sel (unrefined salt) and pepper · Preparation : 10 min. · Cooking : 1 hr Preheat your oven to 180 °C (gas mark 6). Wash and dry the aubergine and pierce it with a fork. Place it in an oven dish lined with coarse salt and cook for approximately 45 min. until the skin is soft and the flesh tender. Cut the garlic in half and remove the shoot. Cut the aubergine in half, scoop the flesh into the bowl with a spoon. Add the other ingredients and pulse approximately 10 times to obtain a smooth mixture. You can scatter the caviar with chopped black olives and serve with toasted slices of country loaf. Creole dip · · Preparation : 10 min. Add a pinch of salt and a pinch of chilli powder. Allow to cool, then pour into the Micro bowl, add the fromage frais, lime juice and press the pulse button 2/3 times before blending for 30 s. A highly original dip for sticks of raw vegetables. Serves 4 1 red pepper 10 cl coconut milk 200 g fromage frais juice of 1/2 lime salt and chilli powder 29 Le Micro Anglais 21/09/04 15:03 Page 30 TANTALIZING APPETIZERS Fennel and fresh goat's cheese · · Preparation : 10 min. Chop the hazelnuts (6/7 pulses) in the bowl and set aside. Wash the fennel, cut into small chunks and place in the bowl. [. . . ] Peel and core the pear and cut it into large chunks. Place it in a saucepan with 3 tablespoons water and simmer for approximately 15 min. Place the cooked pear in the bowl with the sugar and pulse 5/6 times. From 6 months onwards 1 large pear 1 sachet vanilla sugar or /2 see recipe on page 18 Apple and kiwi dessert · · Preparation : 8 min. [. . . ]