Magimix MINI PLUS - Manual (Page 18)

31
30
30
Preparation: 15 min.
Cooking: 30 min.
Equipment: gratin dish
Check the seasoning, add the pine nuts and mix, using the
pulse button a few times.
Stuff
the chicken, place on the roasting tray, lightly season
with salt and pepper, add a little water and roast in the oven
for one hour, basting frequently.
Tip:
this stuffing would be ideal for other kinds of poultry,
such as turkeys and guinea fowl.
Apple Crumble
Pre-heat the oven to 175 °C / 350°F (gas mark 3-4).
Wash, peel and slice the apples. Lay the slices in a buttered
ovenproof dish.
In
the bowl, fitted with the main blade and using the pulse,
mix the butter, sugar, vanilla sugar, cinnamon, flour
and ground almonds until the mixture resembles fine
breadcrumbs.
Cover
the apple with a layer of this mixture.
Bake in the oven for about 30 minutes. Serve hot with single
cream or vanilla ice cream.
Ingredients
(serves 4/5)
• 100 g (4 oz) plain flour
• 100 g (4 oz) butter
• 80 g (31/2 oz) sugar
• 50 g (2 oz) ground
almonds (optional)
• 7.5 g vanilla-flavoured
sugar
• 4 Granny Smith or Cox’s
Orange apples
• Single cream (optional)
• 1 tsp ground cinnamon
Dessert
Ingredients
(serves 4)
(for a 1.5 kg chicken)
• 50 g (2 oz) sliced
bread
• 150 ml (5 fl oz) milk
• 200 g (7 oz) fresh
spinach
• 1 sachet pine nuts
• 2 tbsp Cognac
• Salt and pepper
Parisian Menu
Salmon Tartare
Peel the onions.
Chop the chives.
In the bowl fitted with the metal blade, put the onions and
pulse 3 times. Cut the peppers, remove the seeds and white
filaments. Cut into pieces, add the peppers to the bowl and
pulse 4 times.
Cut
the salmon into pieces. Add the salmon, capers and
chives in the bowl. Pulse four times.
Open
the lid, add olive oil, lemon juice and pepper. Pulse once
or twice to mix.
Serve
immediately with toast.
Ingredients
(serves 4)
• 400 g fresh salmon
• 2 yellow or green citrus
• 2 tbsp olive oil
• 2 tbsp capers
• 1 bunch of chives
• 1 red and yellow pepper
• 1 onion
• Pepper
Starter
Preparation: 15 min.
Wash the courgettes and carrots. Peel the carrots.
In the main bowl, fitted with a 2 mm grater disc, grate the
carrots and courgettes, placing them horizontally in the feed
tube in order to obtain a longer grate.
Heat
the oil in a frying pan, add the shredded vegetables and
season with salt and pepper. Cover and leave to cook for 2
to 3 minutes. The vegetables should be "al dente".
Tip
into a serving dish, check the seasoning and sprinkle over
with the chopped tarragon.
Pan-Fried Shredded Carrots
& Courgettes
Preparation: 10 min.
Cooking: 5 min.
Equipment: frying pan,
serving dish
Ingredients
(serves 4)
• 1 carott
• 2 courgettes
• 2 tsp olive oil
• 1 tbsp chopped
tarragon
• salt, pepper.
Main
Course