Magimix MINI PLUS - Manual (Page 30)

55 APPETISERS AND STARTERS
Preparation: 10 min.
Cooking: none
Equipment: large plate
Fennel Boats with
Fresh Goat’s Cheese
Finely chop the hazelnuts in the mini bowl and set aside.
Slice the fennel in half, from top to bottom. Remove the
centres and place in the main bowl with a little lemon juice
and blend. Add the goat’s cheese, the herbs, a little oil and
pepper. Mix, using the pulse button a few times.
Check
the seasoning.
Place this filling in the fennel "boats" (the halved fennel bulbs
with centre removed) and scatter the ground hazelnuts and
the coriander on top.
Serve
chilled with toast.
Ingredients
(serves 4)
• 2 bulbs fennel
• 200 g (7 oz) fresh goat’s
cheese
• 1/2 lemon
• Fresh chives
• Fresh chervil, mint,
coriander
• Oil for drizzling
• 50 g (2 oz) hazelnuts
• Salt and pepper
Curried Courgette Soup
Fit the main bowl with the main blade, chop the celery and
peeled shallot finely, using the pulse button.
In
a saucepan, gently heat the oil, add the chopped vegetables
and fry them gently until they begin to change colour.
Peel
the potato, grate it with the 2-mm grating disc, add it to
the pan and cover with the stock. Season lightly with salt and
pepper. Simmer over a low heat for about 20 minutes, until
the potato is cooked.
Meanwhile,
wash and cut the courgettes into pieces. Blend
using the main bowl, main blade and Blender
m
ix to a puree
consistency. Add to the soup 5 minutes before the cooking
time is up. When the soup is ready, stir in the cream and
curry powder.
Ingredients
(serves 4)
• 1 potato
• 2 courgettes
• 1 shallot
• 1 stick celery
• 2 tbsp olive oil
• 250 ml (9 fl oz) chicken
stock
• 250 ml (9 fl oz) single
cream
• 1 tsp curry powder
• Salt and pepper
Preparation: 10 min.
Cooking: 20 min.
Equipment: saucepan