Magimix MINI PLUS - Manual (Page 20)

35
34
34
Normandy Menu
Mushroom Soup
Blend the mushrooms in the main bowl, fitted with the main
blade and the Blender
m
ix attachment, for 2 minutes to obtain
a smooth purée. Tip into a pan.
Next,
blend the water, potato flour and salt. Add to the
mushrooms and simmer over a moderate heat for 15 to 20
minutes.
Pour
into a soup tureen and add the crème fraîche.
Stir and serve.
Ingredients
(serves 4)
• 400 g (14 oz)
mushrooms
• 6 level tbsp potato flour
• 750 ml cold water
• 200 ml (7 fl oz) cream
• Salt
Pre-heat the oven to 175°C / 350°F (gas mark 3-4).
Peel the carrot and cut into slices, using the slicer disc,
standing the carrots upright in the feed tube. Cook them in
salted water and set aside.
Lay
the trout fillets in a buttered dish and bake for 25 minutes
in the oven.
Chop
the shallots in the Mini Bowl, using the pulse button.
Fry the shallots in the rest of the butter. Add the cider and
leave to cook for 5 minutes.
Starter
Trout Fillets with Sorrel,
Shallots & Cider
Preparation: 10 min.
Cooking: 30 min.
Equipment: frying pan
Preparation: 10 min.
Cooking: 20 min.
Equipment: saucepan,
soup tureen
Main
Course
Preparation: 10 min.
Cooking: 45 min.
Equipment: cake tin
Sprinkle the breadcrumbs onto a plate and roll the cakes in
them.
Put
the butter in the frying pan and fry the crab cakes until
golden, for about 4 minutes on each side.
Serve
with slices of lemon and French beans.
Carrot Cake
Pre-heat the oven to 175°C / 350°F (gas mark 3-4).
Wash, peel and grate the carrots. In the main bowl, fitted
with the main blade and the Blender
m
ix attachment, mix
together the flour, sugar, baking powder, bicarbonate of
soda and cinnamon. Add the eggs, oil, and carrots.
Blend
for about 2 minutes, then use the pulse button a few
times to obtain a smooth consistency .
Butter
the cake tin generously and pour the mixture in. Bake
in the oven for 45 minutes.
Tip:
to check if the cake is ready, insert a sharp knife into the
centre. It should come out clean.
Ingredients
(serves 4)
• 115 g (4 oz) plain flour
• 190 g (61/2 oz) sugar
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp bicarbonate
of soda
• 2 eggs
• 150 g (5 oz) carrots
• 50 ml (11/2 fl oz) oil
Dessert
Ingredients
(serves 4)
• 2 rusks
• 1 egg
• 1/2 bunch parsley
• 1 tsp mayonnaise
• 1 tbsp Worcestershire
sauce
• 1 pinch of Cayenne
pepper
• 1 tsp mustard
• 160 g (51/2 oz)
crabmeat
• 30 g (11/4 oz) butter
• Salt
• Dried breadcrumbs