Magimix MINI PLUS - Manual (Page 17)

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Preparation: 30 min.
Cooking: 2 min.
Equipment: saucepan
Next, add the kidney beans and simmer for 15 minutes.
Whilst the Chilli is simmering grate the cheese using the
grating disc. Check the seasoning, when ready to serve
scatter with the grated cheese..
Serve
with extra grated Cheddar and Tabasco sauce.
Mango Mousse
Whip the cream in the bowl, using the egg whisk (see p. 45).
Set aside in a large bowl.
Peel and chop the mangoes and place in the main bowl,
fitted with the main blade. Blend for one minute, then add
the icing sugar and blend for a further minute. Set aside.
Soak
the gelatine sheets in cold water for at least 10
minutes.
Drain
thoroughly. Heat the lime juice and add the gelatine.
As soon as it has melted, pour into the bowl with the mango.
Pulse 3 times.
Transfer
to a dish and place in the freezer compartment until
it starts to have a firmer consistency.
Gently
fold this mixture into the whipped cream using a
spatula.
Chill
in the refrigerator for 2 hours before serving.
Serve with slices of kiwi fruit.
Ingredients
(serves 4)
• 2 very ripe medium
mangoes
• 50 g (2 oz) icing sugar
• 3 sheets gelatine
• 2 tbsp lime juice
• 120 ml (4 fl oz) whip-
ping cream
• 4 kiwi fruit (optional)
Dessert
Ingredients
(serves 4)
• 250 g (9 oz) beef
• 500 g (18 oz) tin
kidney beans
• 2 medium onions
• 3 large tomatoes or 1
small tin peeled
tomatoes
• 1 small tin tomato
purée
• 1 garlic clove
• 3 tbsp olive oil
• Chilli powder
• Bouquet garni
• Salt and pepper
• Cheddar cheese
• Tabasco sauce
English Menu
Minted Pea Soup
Place the chicken stock in a pan and add the roughly
chopped shallot, peas, sugar and a pinch of salt. Bring to the
boil and cook for about 10 minutes. Drain and reserve half
the cooking liquid.
Blend
in the main bowl fitted with the main blade, and the
Blender
m
ix attachment gradually adding the cooking liquid
via the feed tube.
Next,
add the cream. The soup should have a smooth
consistency. Season with salt and pepper.
Pour
into the cups, snip the mint leaves over the top and serve
immediately.
Ingredients
(serves 4)
• 250 g (9 oz) frozen
peas
• 1 shallot
• 250 ml (9 fl oz)
chicken stock
• 100 g (4 oz) single
cream
• 5 g sugar
• 4 fresh mint leaves
• Salt and pepper
Remove the crusts from the bread and soak in the milk for
about 15 minutes.
Pre-heat
the oven to 240°C / 465°F (gas mark 8).
Wash the spinach, remove the stalks and cook in boiling
water for 5 minutes. Remove immediately and place in iced
water for one minute, to keep the colour. Drain, press and set
aside.
In
the main bowl fitted with the main blade, place the spinach,
bread, Cognac, 2 pinches of salt and one pinch of pepper.
Blend
for one minute.
Starter
Chicken with Spinach Stuffing
Preparation: 25 min.
Cooking: 1 hour
Equipment: saucepan,
roasting tray
Preparation: 10 min.
Cooking: 10 min.
Equipment: saucepan,
cups
Main
Course
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