Micro
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SUMMARY Safety instructions ����������������������������������������������������������������������������3 Introduction ��������������������������������������������������������������������������������������4 Description ��������������������������������������������������������������������������������������5 How to use your appliance ����������������������������������������������������������������6 Advice ���������������������������������������������������������������������������������������������7 Processi
SAFETY INSTRUCTIONS •R ead all instructions thoroughly. • Before switching on your appliance, make sure that the voltage of your mains supply corresponds to that shown on the identification plate (underneath the motor unit). • I t is not a toy and has not been designed for use by children.
INTRODUCTION Magimix invented the food processor more than 40 years ago and has used all its experience to design the Micro an invaluable addition to your kitchen when it comes to all those small every day tasks. Simple and effective, 2 blades, 1 button and dishwasher safe, the Micro allows you to chop, puree, blend and mix with ease. In the blink of an eye, prepare a variety of sauces and dressings or an entire range of quick and wholesome homemade meals for your baby.
DESCRIPTION Slot for adding solids Lid Compartment for adding liquids Sabatier stainless steel metal blade for chopping and blending Emulsifying attachment for mixing and sauce-making Bowl Spatula Motor shaft PULSE button Motor unit* * You can adjust the length of the power cord. Thread it through the specially designed notches on the underside of the base to avoid vibrations.
HOW TO USE YOUR APPLIANCE Carefully wash all the parts (except for the motor unit) before using your appliance for the first time. Lock the bowl onto the motor unit. Place the chosen accessory on the motor shaft. Add the ingredients. Lock the lid into position. Press the PULSE button. When the blades have stopped, it is safe to open the lid. 1 pulse = press the PULSE button for 1-2 seconds and release. The metal blades are extremely sharp. Always hold them using the central hub.
ADVICE Add liquid via the liquid compartment in the lid. Add solids via the slot in the lid. If necessary push the food down with a spatula, lock lid and press the pulse button 2/3 times. When pouring out contents of the bowl ensure you place one finger on the hub of the blade. PULSE mode The appliance automatically stops when you release the pressure on the pulse button. This means that you remain in complete control of the chopping and blending operations.
PROCESSING CAPACITIES Max.
AFTERCARE Always unplug your appliance before cleaning it. Use a soft sponge with hot water and washing-up liquid to clean the attachments. Accessories: use a bottle brush to clean the bases of the accessories. Motor unit: wipe it with a soft, damp cloth.
HOW TO READ THE RECIPES Difficulty of the recipe: very easy easy Measurements: 1 bowl = 250-300g tsp = teaspoon tbsp = tablespoon Using the metal blade Using the emulsifying attachment 1 pulse = press the PULSE button for 1-2 seconds and release.
11 11 THE ESSENTIALS
CLASSIC MAYONNAISE PREPARATION : 5 min 1 BOWL 2 egg yolks 1 tbsp strong mustard 300ml olive or sunflower oil ACCESSORY: salt and pepper 2 tbsp vinegar (optional) 1 Place the egg yolks, mustard, salt, pepper and 1 tbsp of oil in the bowl and pulse 3 times. 2 Then, keeping your finger on the pulse button (continuous mode), slowly drizzle the oil through the feed tube until the mayonnaise is the right consistency (for 30 seconds).
BÉARNAISE SAUCE PREPARATION : 10 min COOKING : 10 min 1 2 shallots 2 sprigs tarragon 100g chilled butter SMALL BOWL ACCESSORY: 2 egg yolks 50ml vinegar salt and pepper 1 Chop the shallots and tarragon in the Micro bowl (4/5 pulses). 2 Place this mixture, together with the vinegar, salt and pepper, in a small, thickbottomed saucepan. Over a low heat, reduce the ingredients to half their original volume and then pour into the bowl. 3 Add the egg yolks and pulse 3 times.
14 THE ESSENTIALS
COCKTAIL SAUCE PREPARATION : 10 min 1 1 bowl mayonnaise 1 tbsp tomato ketchup 1 tbsp port or cognac BOWL ACCESSORY: 1 tsp Worcester Sauce 2 drops Tabasco sauce 1 tbsp crème fraîche 1 Make the mayonnaise using our classic recipe (p.12) 2 Add the other ingredients and pulse 5/6 times until the sauce is the right consistency. Tip: Serve with avocado pear, prawns, etc.
TARTAR SAUCE PREPARATION : 5 min 1 1 bowl mayonnaise 4 gherkins 2 tbsp capers BOWL ACCESSORIES: 1 small spring onion parsley, chives, chervil salt and pepper 1 Place the gherkins, capers, onion and herbs in the Micro bowl. Pulse 5/6 times. 2 Prepare the mayonnaise as indicated p.12. 3 Gently fold the mixture into the mayonnaise. Pulse 2/3 times. Season to taste. Tip: Serve with raw fish, cooked fish or beef.
PESTO PREPARATION : 2 1 50g 50g 10 min 1 small garlic cloves bunch basil Parmesan cheese pine nuts BOWL ACCESSORY: 100ml olive oil salt and pepper 1 Wash the basil, remove the leaves and pat them dry. 2 Peel the garlic cloves, cut them in half and remove the central shoots. 3 Place the garlic, basil, pine nuts, Parmesan cheese, pepper and 1 tsp salt in the bowl. Pulse approximately 10 times to obtain a smooth mixture. 4 Switch to continuous mode and add the olive oil via the feed tube.
HARISSA PREPARATION : 250g 1 1 1 15 min 1 BOWL red chilli peppers garlic clove tsp coriander seeds tsp caraway ACCESSORY: 5 tbsp olive oil 1 tsp salt 1 tsp cumin (optional) 1 Deseed the chilli peppers, rinse and drain several times in a sieve. Place them in the Micro bowl with the garlic cut into quarters and pulse 6/7 times. 2 Add the other ingredients and pulse a further 4/5 times. Tip: Transfer the harissa to a small lidded container and cover with 3 tbsp olive oil.
20 20 EVERYTHING FOR THE WELL-DRESSED SALAD
SAUCE FOR ASPARAGUS PREPARATION : 5 min 1 3 tbsp fromage frais 2 tbsp orange juice 1 tsp cider vinegar BOWL ACCESSORY: 3 chive leaves salt and pepper 1 Place all the ingredients in the bowl (except for the chives). Pulse 5/6 times, then blend for 5 seconds. 2 Scatter with snipped chives just before serving. Tip: for a lighter sauce, add an egg white.
PLUM SAUCE PREPARATION : 5 min 1 ½ tsp grain mustard ½ pot (60g) smooth yoghurt 1 tsp orange juice SMALL BOWL ACCESSORY: 1 tsp plum jam 1 tbsp vodka 1 Place all the ingredients in the bowl, pulse 4/5 times, then blend for 10 seconds. Tip: Delicious with all kinds of ham and pork (e.g. chops).
GREEN SAUCE PREPARATION : 5 min 1 SMALL BOWL 50g cooked spinach 2 hard boiled egg yolks 4 tbsp olive oil ½ pot (60g) smooth yoghurt 2 tsp vinegar 1 small garlic clove 1 1 1 1 1 ACCESSORY: spring onion sprig dill sprig tarragon sprig parsley pinch grated nutmeg 1 Place all the ingredients in the bowl, pulse 4/5 times, then blend for 10 seconds. Tip: Delicious with fish, cold meats and pasta salads.
TUNA SAUCE PREPARATION : 5 min 1 4 t bsp smooth fat free fromage frais 1 tbsp tuna in brine ½ shallot SMALL BOWL ACCESSORY: 1 sprig flat-leafed parsley 3 chive leaves salt and pepper 1 Place the shallot, parsley and chives in the bowl, pulse 2/3 times. 2 Add the tuna, fromage frais, salt and pepper. Blend for 10 seconds. Tip: A low-calorie sauce for raw vegetables.
HONEY AND MUSTARD SAUCE PREPARATION : 5 min 1 1 tbsp honey 5 tbsp olive oil 1 tbsp grain mustard SMALL BOWL ACCESSORY: 2 tbsp lemon juice ½ crushed garlic clove 1 Place the mustard, lemon juice, honey and crushed garlic in the bowl. 2 Press the pulse button twice. 3 Switch to continuous mode for about 10 seconds and add the olive oil via the feed tube. Tip: Totally transforms a chicory and walnut salad, served with thinly-sliced chicken breast.
THAI SAUCE PREPARATION : 4 3 1 1 1 5 min 1 SMALL BOWL tbsp lemon juice tbsp olive oil tbsp soy sauce tbsp sesame oil pinch Demerara sugar ACCESSORY: 1 cm fresh ginger ½ garlic clove 10 basil leaves 1 pinch chilli powder 1 Peel the ginger and garlic clove and place in the bowl with the basil leaves. Pulse 5/6 times. 2 Add the other ingredients and give a further 3/4 pulses. Tip: Serve with a selection of raw vegetables, such as grated carrot, bean sprouts, lettuce and shitake mushrooms.
CITRUS VINAIGRETTE PREPARATION : 5 min 1 1 orange 1 lemon 1 tsp caster sugar SMALL BOWL ACCESSORY: 1 tsp Worcester sauce 100ml olive oil white pepper 1 Squeeze the citrus fruits and place the juice in the bowl with all the ingredients. Blend for 10 seconds. Tip: Add a touch of sunshine to a green salad served with slices of chicken breast, smoked duck breast or grated carrot.
30 30 TANTALISING APPETISERS
ANCHOVY PASTE PREPARATION : 200g 160g 2 1 10 min 1 LARGE BOWL anchovies in olive oil crème fraîche garlic cloves tsp balsamic vinegar ACCESSORY: 1 slice bread pepper milk 1 Wipe the anchovies with kitchen paper, soak the bread in some milk, then squeeze out the excess. 2 Place the anchovies, bread, garlic cloves (remove the central shoot), vinegar and pepper. Blend for approximately 30 seconds to achieve a smooth paste. 3 Open the lid and add the crème fraîche.
AUBERGINE PURÉE PREPARATION : 10 min COOKING: 1 HOUR 1 small aubergine 1 small garlic clove 1 BOWL ACCESSORY: 2 tbsp olive oil 1 tbsp lemon juice rock salt and pepper TA N TA L I S I N G A P P E T I S E R S 1 Preheat your oven to 180°C (gas mark 6). 2 Wash and dry the aubergine and pierce it with a fork. Place it in an oven dish lined with coarse salt and cook for approximately 45 min until the skin is soft and the flesh tender. Allow to cool. 3 Cut the garlic in half and remove the shoot.
CREOLE DIP PREPARATION : 10 min COOKING: 5 min 1 1 red pepper 100ml coconut milk 200g fromage frais BOWL ACCESSORY: juice of ½ lime salt and chilli powder 1 Wash, deseed and chop the pepper into pieces. 2 Cook the pepper and coconut milk in a saucepan for approximately 5 min. Add a pinch of salt and a pinch of chilli powder. Allow to cool. 3 Pour into the Micro bowl, add the fromage frais, lime juice and press the pulse button 2/3 times before blending for 30 seconds.
GUACAMOLE PREPARATION : 5 min 1 BOWL 2 ripe avocados 1 tbsp crème fraîche 1 lime Few drops Tabasco sauce ACCESSORY: 1 small onion (or spring onion) dash of olive oil salt and pepper 1 Cut the onion into quarters and place in the bowl. Press the pulse button 3 times. 2 Add the peeled avocados cut into pieces, the lemon juice, crème fraîche, a few drops of Tabasco sauce and a dash of olive oil. Blend for approximately 1 min., until the mixture is smooth, and season according to taste.
COURGETTE PURÉE PREPARATION : 5 min COOKING: 25 min 3 1 1 5 1 small courgettes garlic clove pinch chilli powder tbsp olive oil BOWL ACCESSORY: juice of ½ lemon 2 sprigs mint salt and freshly-ground black pepper 1 Wash the courgettes and cut into slices. Fry them in 3 tbsp of olive oil, with the crushed garlic and chilli powder. Cover and cook gently for approximately 25 min., stirring regularly.
TUNA RILLETTES PREPARATION : 1 2 1 1 15 min 1 tin tuna in brine (190g) tbsp crème fraîche tsp olive oil tsp mustard BOWL ACCESSORY: juice of ½ lemon chives rock salt and pepper 1 Empty the tuna out of the tin and place in the Micro bowl. Add the other ingredients, pulse 4/5 times. Tip: Spread on toasted slices of wholemeal bread.
TOMATO AND RED PEPPER SAUCE PREPARATION : 15 min COOKING : 15 min 1 1 bowl mayonnaise made with olive oil 1 red pepper 1 tomato 1 garlic clove BOWL ACCESSORIES: 1 tsp tomato purée 5 sprigs basil 1 pinch sugar salt and pepper 1 Roast the pepper under the grill or in the oven for approximately 15 min., turning regularly. 2 Meanwhile, make the mayonnaise (see p.12) with olive oil and set aside in the Micro bowl. 3 Skin and deseed the pepper and cut into pieces.
TARAMASALATA PREPARATION : 10 min 1 LARGE BOWL 200g cod or carp roe 100ml olive oil 100ml milk ACCESSORY: 1 thick slice stale white bread 1 lemon, juiced salt and pepper 1 Remove the crust and soak the bread in milk. 2 Squeeze out the excess milk and put the bread in the bowl with the eggs, salt and pepper. Blend for approximately 5 seconds until the mixture looks smooth. 3 Slowly add the oil via the feed tube: the taramasalata should have the same consistency as mayonnaise.
43 43 BABY FOOD
CARROT PARMENTIER PREPARATION : 5 min COOKING : 15 min AGE: From 6 months onwards 50g potato 100g carrot ACCESSORY: 20g minced beef 1 tbsp butter 1 Wash the potato and carrot, peel them and cut into pieces. 2 Steam the vegetables and the minced beef for approximately 15 min. 3 Place all the ingredients in the Micro bowl and pulse 4/5 times, then blend to obtain a smooth purée.
PEAR AND VANILLA DESSERT PREPARATION : 5 min COOKING : 15 min AGE: From 6 months onwards 1 large pear ACCESSORY: ½ sachet vanilla sugar (or see recipe on page 19) 1 Peel and core the pear and cut it into large pieces. Place it in a saucepan with 3 tbsp water and simmer for approximately 15 min. over a low heat. 2 Place the cooked pear in the bowl with the sugar and pulse 5/6 times. Allow to cool slightly.
RECIPE INDEX THE ESSENTIALS Classic mayonnaise ����������������������������������������������������������������������������� 12 Fat-free mayonnaise ���������������������������������������������������������������������������� 12 Aïoli sauce ����������������������������������������������������������������������������������������� 12 Béarnaise sauce ����������������������������������������������������������������������������������� 13 Rémoulade sauce ���������������������������������������������������������
TANTALISING APPETISERS Anchovy paste ������������������������������������������������������������������������������������� 31 Sardine and lemon pate ����������������������������������������������������������������������� 31 Aubergine purée ���������������������������������������������������������������������������������� 32 Creole dip ������������������������������������������������������������������������������������������� 33 Fennel and fresh goat cheese ���������������������������������������������������
Réf. : 460 062 - 10/2018 - UK Thanks: to all the people who let us share their recipes Photography: Prise De Vue Production, Studio Crampont, Studio Péchart, Fotolia Photogravure: Fotimprim - Paris Printed in France by Bezin Haller - October 2018 This symbol indicates that this product should not be treated as regular household waste. It should be taken to a collection point for the recycling of electrical and electronic equipment.
