Magimix MINI PLUS - Manual (Page 25)

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44 BASIC PREPARATIONS
Preparation: 5 min.
Cooking: none
Whipped Cream
20 minutes beforehand, place the cream and main bowl in
the fridge.
Take
the bowl from the refrigerator and fit on machine. Fit the
egg whisk.
Pour
the cold cream into the bowl.
Close the lid and remove the pusher. Switch on.
When the cream is sufficiently stiff, add the icing sugar and
switch the machine on for a few final seconds.
The preparation time will vary according to
the type of cream you use. Make sure the cream is not
over-whipped, otherwise it may turn to butter.
Ingredients
(serves 4)
• 200 ml whipping cream
• 1 tsp icing sugar
Preparation: 10 min.
Tapenade
Stone the olives. In the mini bowl, place all the ingredients
except the oil.
Blend
for 30 seconds, then gradually add the oil via the feed
tube, switching the machine off once all the oil has been
absorbed.
Store
the tapenade in a cool place in a screwtop jar.
Ingredients
(for 1 bowl)
• 250 g (9 oz) black olives
• 5 anchovies in olive oil
• 1 tbsp capers
• 2 tsp mustard
• Juice of 1 lemon
• 200 ml (4 fl oz) olive oil
• Pepper
Preparation: 5 min.
Cooking: none
Egg Whites
Break the eggs and separate them (the yolks can be kept for
making custard, crème patissière, omelettes, etc).
Make
sure the main bowl is perfectly dry and free from
grease, then fit the egg whisk. Place the egg whites inside, fit
the lid and remove the pusher.
Switch
the machine on and immediately add a pinch of salt
(for a savoury recipe) or sugar (for a sweet recipe) via the
feed tube, as this helps to stiffen the beaten egg whites.
Leave
the machine running for about 4 minutes.
You can use this recipe for meringues, mousses or cakes.
We recommend processing for 1 minute per egg white used.
Ingredients
• 4 egg whites
Preparation: 10 min.
Cooking: 5 min.
Herb mayonnaise
Chop the shallots and tarragon in the Mini Bowl (4-5 pulses).
Put the resulting mixture in a small, thick-bottomed saucepan
with the vinegar, salt and pepper. Reduce* to half its original
volume over a low heat.
Pour
the reduction into the Mini Bowl. Add the egg yolks and
pulse 3 times.
Add
the diced unsalted butter and pulse 5-6 times until the
sauce reaches the right consistency.
Serve
with grilled red meat.
Ingredients
(for 1 bowl)
• 2 Shallots
• 7 tbsp Unsalted butter
• 2 Sprigs tarragon
• 2 Egg yolks
• 7 tbsp Vinegar
• Salt & pepper