Magimix MINI PLUS - Manual (Page 13)

21
20
20
Provençal Menu
Tomato flan
Starter
Immerse the tomatoes in boiling water for a few seconds, skin,
de-seed and chop roughly.
Pour
the oil into a pan add the chopped tomato, cover and cook
over a low heat for 20 minutes, stirring from time to time.
While
the tomatoes are cooking, put the red pepper under the
grill and blacken the skin on all sides. Remove and set aside for
10 to 15 minutes
Chop
the basil leaves and set aside.
Pre-heat the oven to 150°C/300°F (gas mark 2).
Skin the pepper and remove the stalk and seeds. Put the pepper
and tomato in the bowl fitted with the main blade and the
Blender
m
ix attachment and turn the machine on for 30
seconds. Then, add the eggs through the feed tube. Stop the
machine. Season to taste and add the basil.
Pulse
3 times.
Tip the mixture into the lightly-buttered tin and bake for about
30 minutes.
Leave
it to cool before turning it out onto a serving dish.
Serve slightly warm, with a green salad.
Preparation: 30 min.
Cooking: 30 min.
Equipment: saucepan,
20 cm (8-inch)
deep sandwich tin,
serving dish
Ingredients
(serves 4)
• 2 medium tomatoes
• 1 red pepper
• 3 eggs
• 2 tbsp olive oil
• 12 fresh basil leaves
• Salt and pepper
Preparation: 15 min.
Cooking: 30 min.
Equipment: frying pan,
serving dish
Ingredients
(serves 4)
Main
Course
Stuffed Courgettes
Pre-heat the oven to 150°C / 300°F (gas mark 2).
Wash the courgettes and cut them in two, lengthways.
Make cross-like incisions in the flesh and bake them in the
oven for about 30 minutes (or cover them with microwaveable
cling film and microwave them for 10 minutes).
Scoop
out the flesh with a teaspoon, being careful not to
damage the skin. Set aside.
In
the bowl, fitted with the main blade, chop the onion then the
bacon. Add the sausage meat, one tablespoon of Parmesan
cheese and the egg and pulse 5 times.
Pour this mixture over the slices, making sure it permeates the
different layers
Bake
in the oven for 40 minutes, switching on the grill for the
last 3 minutes in order to give it an attractive golden crust.
• 4 medium potatoes
• 5 medium turnips
• 250ml (9 fl oz) crème
fraîche
• 250ml (9 fl oz) milk
• 75 g (3 oz) Gruyere
cheese
• Salt and pepper
• Ground nutmeg
Preparation: 30 min.
Cooking: 30 min.
Equipment: tart ring or
quiche tin
Chocolate Pecan Pie
Pre-heat the oven to 180°C / 355°F (gas mark 4).
Make the French flan pastry (see p. 48). Butter the dish and
line it with the pastry. Bake blind* for 20 minutes.
Bring
the cream, milk and vanilla sugar to the boil. Turn off
heat and add the chocolate, broken into pieces. Melt the
chocolate in the mixture.
Remove
from oven and lower the temperature to 150° C /
300°F (gas mark 2).
Fit
the main blade and the Blender
m
ix attachment in the bowl,
then tip in the brown sugar, the whole egg and the egg yolk
and blend. Then add the chocolate and cream mixture and
blend again. Finally add the nuts, if using.
Pour
the mixture into the pastry shell and return to the oven
for 20 minutes.
Ingredients
(serves 4)
• 1 quantity French flan
pastry
• 200 g (7 oz) pecan nut
dark chocolate or 150 g
(5 oz) dark chocolate +
50 g (2 oz) pecan nuts
• 1 egg + 1 egg yolk
• 50 ml (1½ fl oz) single
cream
• 50 ml (1½ fl oz) milk
• 7 ½ g vanilla-
flavoured sugar
• 80 g (3 oz) soft brown
ugar
• Knob of butter
Dessert