Magimix MINI PLUS - Manual (Page 41)

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B –––––––––––––––––––––––––––––––
Bain marie
To melt chocolate or heat a sauce gently,
the ingredients can be placed in a bowl
over a pan containing very hot (but
never boiling) water.
Bake blind
Bake an empty quiche or piecrust, i.e.
without its filling.
F ––––––––––––––––––––––––––––––––
Forcing bag
A triangular bag made from cloth or
paper that can be filled with cream,
mayonnaise, etc. The latter is then forced
(piped) out through a nozzle to decorate
sweet or savory food.
Fresh yeast
Can be bought in bakeries or health
food shops. If you use fresh yeast keep
it cool. Dry yeast bakery is easily
available in supermarkets. It can be
kept longer (approax. 6 months). If you
use dry yeast divide the quantity of
fresh yeast by 2.
H –––––––––––––––––––––––––––––––
Hull
Remove the stalk and central part of
strawberries.
P –––––––––––––––––––––––––––––––
Poach
Gently cook food in a liquid (water,
court-bouillon or sauce), never allowing
it to come to the boil.
Prove
After the dough has been shaped or put
into tins, leave in a warm place to rise
again.
R –––––––––––––––––––––––––––––––
Reduce
Simmer over a low heat so that some of
the liquid evaporates.
S –––––––––––––––––––––––––––––––
Sandwich tin
Round tin with a high edge. It used for
cooking clafoutis, chocolate cakes...
Scrape out
Remove the ingredients in the bowl
using the spatula.
Dauphinois:
Parmesan Soufflé
Stuffed Chicken Breasts
Potato & Turnip Gratin
Chocolate Pecan Pie
Provençal:
Tomato Flan
Stuffed Courgettes
Confit of Figs in a Citrus Sauce
Italian: Artichoke & Parmesan Carpaccio
Pizza with vegetables
Tiramisu
Mexican:
Guacamole
Chilli con carne
Mango Mousse
English: Minted Pea Soup
Chicken with Spinach Stuffing
Apple Crumble
Parisian:
Salmon Tartare
Pan-Fried Shredded Carrots & Courgettes
Iced Raspberry Mousse
American: Waldorf Salad
Maryland Crab Cakes
Carrot Cake
Normandy:
Mushroom Soup
Trout Fillets with Sorrel, Shallots & Cider
Apple Tart
Vegetarian: Lentil Soup
Cheese & Potato Pie
Plum Clafoutis
Southwestern:
French Rösti
Monkfish in a Red Wine Sauce
Spiced Pears
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