Magimix MINI PLUS - Manual (Page 22)

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Preparation: 15 min.
Cooking: 40 min.
Equipment:
pudding dish
Pour over the egg mixture. Cover with the rest of the puff
pastry, sealing the edges of the pastry sheets firmly together.
Brush
the pie lid with the egg yolk, then make a small hole in
the centre to let the steam escape.
Place
the pie in the oven. After 15 minutes, cover with a piece
of aluminium foil and continue baking for a further 15 minutes.
After
this, turn the oven down to 210°C / 410°F
(gas mark 6-7) and bake for 30 more minutes.
Plum Clafoutis
Wash and stone the plums. Cut each into 6 and set aside.
Pre-heat the oven to 180°C / 355°F (gas mark 4).
Put the butter into a bain-marie and melt.
In the main bowl, fitted with the main blade and the
Blender
m
ix attachment, combine the flour, sugar and salt.
With the machine running, add the eggs one by one via the
feed tube, followed by the melted butter. Pour the milk in
through the feed tube and blend until the mixture reaches a
smooth consistency.
Generously
butter the dish and pour in the preparation.
Scatter the plum pieces over the top.
Bake
in the oven for 40 minutes. The cake should shrink
away from the edges of the tin when it is cooked.
Ingredients
(serves 4)
• 3 large purple-skinned
plums
• 100 g (4 oz) plain flour
• 2 eggs
• 75 g (3 oz) caster sugar
• 25 g (1 oz) butter
• 120 ml (3 ½ fl oz) luke-
warm milk
• 1 pinch of salt
Dessert
Ingredients
(serves 4)
• 5 medium potatoes
• 1 kg puff pastry
• 400 ml (13 ½ fl oz) milk
• 3 eggs + 1 egg yolk
• 100 g (4 oz) crème
fraîche
• 150 g (5 oz) grated
Cheddar cheese
• 1 tsp ground nutmeg
• Salt and pepper
Vegetarian Menu
Lentil Soup
Tip the lentils directly into a cooking pot with the bay leaf and
the onion, peeled and cut into quarters. Add the cold stock.
Bring to the boil and cook for 30 minutes.
Drain
the lentils and reserve the cooking liquid. Next, tip the
lentils into the main bowl, fitted with the main blade and the
Blender
m
ix attachment, then blend, gradually adding the
stock via the feed tube in order to thin the soup.
Return
the soup to the saucepan and re-heat over a low heat.
Place the croûtons (cubes of bread fried until golden) in the
bowl and cover with the creme fraiche, then pour in the soup.
Stir.
Scatter
with the chopped chervil and serve immediately.
Ingredients
(serves 4)
• 150 g (5 oz) Puy lentils
• 500ml (18 fl oz) stock
• 1 small onion
• 1 bay leaf
• 1 tsp crème fraîche
• 10 small croûtons
• ½ bunch chervil
• Salt and pepper
Slice the potatoes using the slicer disc and grate the Cheddar
cheese using the grating disc. Cook them for 15 minutes in
the milk, seasoned with salt and pepper.
Leave
to cool.
Pre-heat the oven to 240°C / 465°F (gas mark 8).
In the main bowl, fitted with the main blade, mix the creme
fraiche, nutmeg, a pinch of salt and the 3 eggs, adding them
one by one.
Butter
the tin and line with 500 g puff pastry.
Add one layer of cheese, one layer of potatoes and finally a
second layer of cheese.
Starter
Cheese & Potato Pie
Preparation: 20 min.
Cooking: 60 min.
Equipment: cake tin
Preparation: 15 min.
Cooking: 35 min.
Equipment: saucepan,
bowl
Main
Course