Magimix MINI PLUS - Manual (Page 34)

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Preheat oven to 180°C / 355°F (gas mark 4).
Wash the tomatoes. Cut the hat to third parties. Dig them using
a small spoon. Salt inside and turn on the absorbent paper to
remove the excess of water.
For meat stuffing
Put the bread soaked in the warm milk.Peel the garlic and
onions. Wash and drain the parsley. Peel the garlic. Cut into
quarters. Put them in the bowl with the main blade. Give 3-4
pulses.
Cut
the meat into pieces. Add it to the bowl.Turn 20 seconds.
Add the squeezed bread,some flesh of tomatoes, paprika, salt
and pepper. Pulse 4-5 times to obtain a homogeneous
minced. Check the seasoning.
For the assembly of tomatoes
Stuff the tomatoes with the preparation. Comb them for theirhat.
Put them in a dish. Sprinkle with olive oil.
Cook
for 30 min.
Delicious served with rice or wheat.
Preparation: 30 min.
Cooking: 30 min.
Equipment:
kitchen paper,
earthenware dish
Ingredients
(serves 3)
• 6 large beef tomatoes
• 250 g (8 oz) lean rump
steak
• 50 g (2 oz) white
breadcrumbs
• 1 small onion
• Few sprigs of parsley
• 1 tsp paprika
• 4 tbsp milk
• 1 clove garlic
• 1 tsp paprika
• olive oil
• Salt and pepper
Stuffed Tomatoes
Preparation: 20 min.
Cooking: none
Steak tartare
Wash and drain the parsley.
Put it in the bowl fitted with the main blade. Give 5 pulses.
Peel the shallots and onions. Cut into four.
Add
them to the bowl. Give 5 pulses.
Cut the meat into pieces. Add chives and capers. Give
some pulses.
The meat
should be chopped and not pureed. Serve
immediately. Delicious with home fries.
You can
serve it with sauces, Worcestershire, ketchup and
Tabasco ® .
Ingredients
(serves 3)
• 450 g (1 lb) rump steak,
sirloin steak
• 1 shallot
• 2 onions
• 3 tbsp capers
• 1 small bunch chives
• ½ bunch flat-leaved
parsley
• Salt and pepper.
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