Micro
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Safety instructions ����������������������������������������������������������������������������3
Introduction ......................................................................................4
Description ......................................................................................5
How to use your appliance ................................................................6
Advice .............................................................................................7
Processing capacities ........................................................................ 8
Aftercare .........................................................................................9
How to read the recipes .................................................................. 10
Recipe index ..................................................................................46
PLEASE READ THE SAFETY INSTRUCTIONS CAREFULLY
(P�3) BEFORE USING YOUR APPLIANCE
2
SUMMARY
3
SAFETY INSTRUCTIONS
• Read 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).
• It is not a toy and has not been designed for use by children.
• This appliance can be used by persons with reduced physical, sensory or mental
capabilities or lack of experience and knowledge if they have been given
supervision or instruction concerning use of the appliance in a safe way and
understand the hazards involved. Children must not play with the appliance.
Cleaning and user maintenance shall not be performed by children without
supervision.
• Never allow the power cord to dangle over the edge of the worktop. Never let it
come into contact with a hot or wet surface. Keep the appliance and its cord out
of reach of children
• If the supply cord is damaged, it must be replaced by the manufacturer, a service
agent or similarly qualified persons in order to avoid a hazard.
• The use of parts not recommended or sold by Magimix may result in injury or
electric shocks.
• Should any of the parts or accessories become cracked, mis-shapen or undergo
a change in dimension, they must be replaced.
• Always unplug your appliance after use, before adding or removing accessories
and before cleaning it.
• Always handle the metal blades with great care as they are extremely sharp.
• Never place the metal blades on the motor shaft until the bowl has been properly
positioned.
• Check that the lid is completely horizontal and locked into position before
switching on your appliance.
• Never use the appliance outside.
• This appliance is designed solely for domestic use.
• Never put your hands or a utensil inside the bowl when the product is in use to
avoid the risk of serious injury and to avoid damage to the product.
• Make sure the motor has completely stopped before cleaning.
• Never attempt to interfere with the security mechanism.
• The following usages are not covered by the warranty: in kitchen areas reserved
for personnel in shops, offices and other workplace environments, on farms, by
the patrons of hotels, motels and other commercial environments of a residential
nature, and in bed and breakfast-type environments.
• Be careful if hot liquid is poured into the chopper as it can be ejected out of the
appliance due to a sudden steaming.
• Caution: misuse of the Micro may result in injury.
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.
We would like to thank you for choosing a Magimix product
and hope that it will give you full satisfaction and enjoyment.
INTRODUCTION
4
DESCRIPTION
Bowl
Emulsifying attachment for mixing
and sauce-making
Sabatier stainless steel metal
blade for chopping and blending
Lid
Spatula
Slot for
adding solids
Compartment
for adding
liquids
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.
5
HOW TO USE YOUR APPLIANCE
Lock the bowl onto the motor unit.
Lock the lid into position.
When the blades have stopped, it is safe
to open the lid.
Add the ingredients.
Press the PULSE button.
1 pulse = press the PULSE button for 1-2 seconds and release.
Carefully wash all the parts (except for the motor unit) before using your appliance
for the first time.
Place the chosen accessory on the motor
shaft.
The metal blades are extremely sharp� Always hold them using the
central hub�
6
ADVICE
Add liquid via the liquid compartment in
the lid.
If necessary push the food down with
a spatula, lock lid and press the pulse
button 2/3 times.
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.
Continuous mode
To achieve a more even texture or to blend certain ingredients, keep your finger on the
button for several seconds. We have not added an «on» button to avoid over chopping
or blending.
Double failsafe
If the bowl and lid are not closed or properly locked into position, the appliance
will not start.
Do not leave the lid in the locked position when the appliance is not in use.
Add solids via the slot in the lid.
When pouring out contents of the bowl
ensure you place one finger on the hub
of the blade.
7
As a rule
• Cut the produce into 2 cm pieces.
• Do not fill the bowl more than ²/
³
full.
• If you want to combine solids and liquids, process the solids first, then add the liquids.
* P mode = Pulse mode
C mode = Continuous mode
** The times shown here are only approximate: you will need to adapt the length and
number of pulses according to the desired result.
PROCESSING CAPACITIES
Never use the Micro to chop hard ingredients such as nutmeg as you
may cause damage to the product�
Max� Mode* Advice
Quantity Time** P C
onion, shallot
2
/3 bowl 20 s • cut into 4 pieces
garlic
2
/3 bowl 20 s •
fresh herbs
2
/3 bowl 20 s •
ham 200 g 20 s • cut into 2 cm pieces
meat 350 g 15 s • cut into 2 cm pieces
cheese 200 g 50 s • cut into 2 cm pieces
walnuts, hazelnuts 200 g 25 s •
fruit
2
/3 bowl 35 s • cut into 2 cm pieces
vegetables
2
/3 bowl 35 s • cut into 2 cm pieces
rusks 50 g 30 s • broken rusks
8
AFTERCARE
Never immerse the motor unit in water� Always handle the blades with
care, as they are extremely sharp�
Always unplug your appliance before
cleaning it.
Accessories: use a bottle brush to clean
the bases of the accessories.
Wipe after washing� Be sure to wipe your stainless steel parts to avoid oxidation
marks� They do not affect the quality of the blades� Some produce such as carrots
can stain plastic� Rubbing with a piece of paper towel and a little vegetable oil will
remove most of the staining�
To preserve the appearance of the detachable parts and make them last as long as
possible, make sure you follow these recommendations:
• Dishwasher: select the minimum temperature (below 40°C / 100°F) and avoid the
drying cycle (generally above 60°C / 140°F).
• Washing by hand: do not leave the parts to soak in detergent for too long. Avoid
abrasive products (e.g. Brillo, pads).
• Detergents: read the instructions for use to check their compatibility with plastic
items.
Use a soft sponge with hot water
and washing-up liquid to clean the
attachments.
Motor unit: wipe it with a soft, damp cloth.
9
HOW TO READ THE RECIPES
LIST OF RECIPES
10
Difficulty of the recipe: very easy
easy
Using the metal blade
Using the emulsifying attachment
1 pulse = press the PULSE button for 1-2 seconds and release.
Measurements:
1 bowl = 250-300g
tsp = teaspoon
tbsp = tablespoon
• The essentials �������������������������������������������������������������������������������11
• Everything for the well-dressed salad �������������������������������������������� 20
• Tantalising appetisers��������������������������������������������������������������������30
• Baby Food ������������������������������������������������������������������������������������43
11
THE ESSENTIALS
11
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).
Tip: For best results all the ingredients must be at room temperature. You may
wish to add 2 tbsp of vinegar or lemon juice, near to the end of the blending
process. Use a whole egg to achieve a softer consistency.
1 Place the egg yolks in the bowl and pulse 3 times.
2 Add the other ingredients and pulse 4/5 times until the mayonnaise is smooth.
1 Peel the garlic cloves, cut them in half and discard the central shoots.
2 Chop the garlic in the Micro bowl (5/6 pulses).
3 Prepare the mayonnaise as indicated above.
Tip: Serve with steamed vegetables, cold cooked fish, hard boiled eggs, etc.
CLASSIC MAYONNAISE
FAT-FREE MAYONNAISE
AÏOLI SAUCE
2 egg yolks
1 tbsp strong mustard
300ml olive or sunflower oil
salt and pepper
2 tbsp vinegar (optional)
2 hard boiled egg yolks
1 tsp strong mustard
220g low fat fromage frais
1 tsp vinegar
salt and pepper
1 bowl mayonnaise
3 garlic cloves
PREPARATION : 5 min 1 BOWL ACCESSORY:
PREPARATION : 5 min 1 BOWL ACCESSORY:
PREPARATION : 5 min 1 BOWL ACCESSORIES:
12
THE ESSENTIALS
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, thick-
bottomed 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.
4 Add the diced butter and pulse 8 times until the sauce is the right consistency.
Tip: Serve with any type of grilled meat.
1 Blend the shallot (5/6 pulses).
2 Prepare the mayonnaise as indicated p.12.
3 Gently fold the chopped shallot and the mustard into the mayonnaise. Pulse
2/3 times.
Tip: Serve with salad ingredients such as grated celeriac and shredded red
cabbage, or with cold hard boiled eggs and cooked fish.
BÉARNAISE SAUCE
RÉMOULADE SAUCE
2 shallots
2 sprigs tarragon
100g chilled butter
2 egg yolks
50ml vinegar
salt and pepper
1 bowl mayonnaise
1 tbsp mustard
1 shallot
PREPARATION : 10 min 1 SMALL BOWL ACCESSORY:
COOKING : 10 min
PREPARATION : 10 min 1 BOWL ACCESSORIES:
13
THE ESSENTIALS
14
THE ESSENTIALS
15
THE ESSENTIALS
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.
1 Cut the shallot into quarters
2 Place in the Micro bowl with the vinegar, mustard and herbs. Pulse 10 times,
then switch to continuous mode and drizzle the oil through the feed tube.
Tip: Add all the fresh herbs you can find.
Serve with brawn and jellied or grilled meat.
1 Peel the garlic cloves, cut them in half and discard the central shoots. Put
them in the Micro bowl.
2 Add egg yolks, saffron, Cayenne pepper and a little salt and pepper.
3 Then, switching to continuous mode (for 20 seconds), drizzle the olive oil
through the feed tube.
4 Open the lid and add the tomato purée. Give a few final pulses to mix it in
well.
Tip: You can substitute saffron with paprika. Serve with Mediterranean fish stew
(bouillabaisse) and fried or poached fish.
COCKTAIL SAUCE
RAVIGOTE (GREEN HERB) SAUCE
ROUILLE SAUCE
1 bowl mayonnaise
1 tbsp tomato ketchup
1 tbsp port or cognac
1 tsp Worcester Sauce
2 drops Tabasco sauce
1 tbsp crème fraîche
1 tsp grain mustard
50ml red wine vinegar
100ml sunflower oil
1 shallot
chervil, tarragon, flat-leafed
parsley, etc.
2 garlic cloves
2 egg yolks
200ml olive oil
1 tbsp tomato purée
1 pinch powdered saffron
1 pinch Cayenne pepper
salt and pepper
PREPARATION : 10 min 1 BOWL ACCESSORY:
PREPARATION : 5 min 1 SMALL BOWL ACCESSORY:
PREPARATION : 10 min 1 BOWL ACCESSORY:
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.
1 Place the parsley and garlic in the bowl and pulse 5/6 times.
2 Add the diced soft butter. Switch to continuous mode about 1 min.
3 Season and blend for a further 30 seconds.
Tip: This butter can be used to flavour steamed vegetables or to make garlic
bread but also for stuffing snails.
TARTAR SAUCE
GARLIC BUTTER
1 bowl mayonnaise
4 gherkins
2 tbsp capers
1 small spring onion
parsley, chives, chervil
salt and pepper
125g soft butter
2 garlic cloves
½ bunch parsley
salt and pepper
PREPARATION : 5 min 1 BOWL ACCESSORIES:
PREPARATION : 5 min 1 SMALL BOWL ACCESSORY:
16
THE ESSENTIALS
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.
Tip: Delicious with pasta.
1 Place the pink peppercorns and herbs in the Micro bowl and pulse 4/5 times.
Then, blending continuously for 20 to 40 seconds. Add the lemon juice and
olive oil via the feed tube.
2 Season according to taste.
Tip: Pour this marinade over minced or sliced raw fish (carpaccio) and leave for
approximately 2 hours in the refrigerator before serving.
PESTO
FISH MARINADE
2 small garlic cloves
1 bunch basil
50g Parmesan cheese
50g pine nuts
100ml olive oil
salt and pepper
1 lemon juice
1 tbsp pink peppercorns
1 sprig flat-leafed parsley
4 chive leaves
50ml olive oil
salt and pepper
PREPARATION : 10 min 1 BOWL ACCESSORY:
PREPARATION : 5 min 1 SMALL BOWL ACCESSORY:
18
THE ESSENTIALS
19
THE ESSENTIALS
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.
The harrisa will keep for several weeks in a sealed container in the refrigerator.
Dilute with a little stock and add to couscous, soups and dried meat.
1 Place the vanilla pod in the bowl. Pulse 10 times to reduce it to a paste.
2 Add the sugar and give a further 4/5 pulses to achieve a smooth mixture.
Tip: You can combine the vanilla with ground cinnamon. Use the sugar to flavour
your desserts (fruit tarts, crème brûlée, etc.).
HARISSA
VANILLA SUGAR
250g red chilli peppers
1 garlic clove
1 tsp coriander seeds
1 tsp caraway
5 tbsp olive oil
1 tsp salt
1 tsp cumin (optional)
250g caster sugar
1 vanilla pod
PREPARATION : 15 min 1 BOWL ACCESSORY:
PREPARATION : 5 min TO MAKE 250G ACCESSORY:
20
EVERYTHING FOR THE WELL-DRESSED SALAD
20
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.
SAUCE FOR ASPARAGUS
BLUE CHEESE SAUCE
3 tbsp fromage frais
2 tbsp orange juice
1 tsp cider vinegar
3 chive leaves
salt and pepper
2 tbsp sherry vinegar
100ml olive oil
75g blue cheese
40g hazelnuts
salt
PREPARATION : 5 min 1 BOWL ACCESSORY:
PREPARATION : 5 min 1 BOWL ACCESSORY:
21
EVERYTHING FOR THE WELL-DRESSED SALAD
1 Chop the nuts in the Micro bowl (6/7 pulses).
2 Add the crumbled blue cheese, vinegar and a pinch of salt, then pulse 2/3
times.
3 Blend for approximately 15 seconds while you add the olive oil via the feed
tube.
Tip: Delicious with a chicory salad.
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).
1 Place all the ingredients in the bowl and pulse 3/4 times.
Tip: A delicious dressing for chicken or palm heart salad. You can replace the
lemon juice with a tsp of grain mustard.
PLUM SAUCE
CURRY SAUCE
½ tsp grain mustard
½ pot (60g) smooth yoghurt
1 tsp orange juice
1 tsp plum jam
1 tbsp vodka
6 tbsp crème fraîche
1 tsp curry powder
3 tsp lemon juice
PREPARATION : 5 min 1 SMALL BOWL ACCESSORY:
PREPARATION : 5 min 1 BOWL ACCESSORY:
22
EVERYTHING FOR THE WELL-DRESSED SALAD
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.
1 Place the onion in the bowl, pulse 2/3 times;
2 Add the remaining ingredients. Press the pulse button twice, then blend for 10
seconds.
Tip: Perfect with cooked potatoes, hard-boiled eggs and chicken.
1 Place all the ingredients in the bowl. Pulse 4/5 times, then blend for 5 seconds.
Tip: This sauce goes well with every type of salad, especially sweet-and-sour
combinations.
GREEN SAUCE
GOAT CHEESE SAUCE
LEMON SAUCE
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 spring onion
1 sprig dill
1 sprig tarragon
1 sprig parsley
1 pinch grated nutmeg
100g goat cheese
2 tbsp ricotta
60ml olive oil
1 small spring onion
2 tsp crème fraîche
1 tbsp lemon juice
salt and pepper
100ml olive oil
3 tbsp lemon juice
2 tbsp crème fraîche
½ tsp Worcester sauce
salt and pepper
PREPARATION : 5 min 1 SMALL BOWL ACCESSORY:
PREPARATION : 5 min 1 SMALL BOWL ACCESSORY:
PREPARATION : 5 min 1 SMALL BOWL ACCESSORY:
24
EVERYTHING FOR THE WELL-DRESSED SALAD
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.
1 Place the yoghurt, grapefruit juice and oil in the bowl and press the pulse
button 2/3 times.
2 Scatter with the snipped chives and season according to taste.
Tip: Serve with lettuce, avocado, prawns and grapefruit.
TUNA SAUCE
GRAPEFRUIT SAUCE
4 tbsp smooth fat free
fromage frais
1 tbsp tuna in brine
½ shallot
1 sprig flat-leafed parsley
3 chive leaves
salt and pepper
1 plain yoghurt (125g)
1 pink grapefruit, juiced
2 tbsp sunflower oil
1 tsp chives
salt and pepper
PREPARATION : 5 min 1 SMALL BOWL ACCESSORY:
PREPARATION : 5 min 1 BOWL ACCESSORY:
25
EVERYTHING FOR THE WELL-DRESSED SALAD
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.
1 Simply place all the ingredients in the bowl and pulse 5/6 times.
Tip: A low-calorie seasoning for all types of raw vegetables. You can add all the
fresh herbs you like.
1 Place all the ingredients in the bowl and pulse 3/4 times.
Tip: Adds an exotic touch to fish-based starters.
HONEY AND MUSTARD SAUCE
YOGHURT SAUCE
ISLAND SAUCE
1 tbsp honey
5 tbsp olive oil
1 tbsp grain mustard
2 tbsp lemon juice
½ crushed garlic clove
1 pot (125g) smooth yoghurt
1 tsp grain mustard
1 tbsp lemon juice
salt and pepper
100ml crème fraîche
1 lime, juiced
2 tbsp coconut milk
2 drops Tabasco sauce
salt and pepper
PREPARATION : 5 min 1 SMALL BOWL ACCESSORY:
PREPARATION : 5 min 1 BOWL ACCESSORY:
PREPARATION : 5 min 1 SMALL BOWL ACCESSORY:
27
EVERYTHING FOR THE WELL-DRESSED SALAD
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.
1 Cut the chilli peppers open, remove the seeds and cut into 2 cm squares.
Place them in the bowl with the onion, coriander and parsley. Pulse 4/5 times.
2 Add all the other ingredients and blend for 30 seconds.
Tip: This extremely hot sauce from Chile is perfect with fish, meat and vegetables.
If you cannot stand the heat, use mild peppers!
THAI SAUCE
LATINO CHILLI SAUCE
4 tbsp lemon juice
3 tbsp olive oil
1 tbsp soy sauce
1 tbsp sesame oil
1 pinch Demerara sugar
1 cm fresh ginger
½ garlic clove
10 basil leaves
1 pinch chilli powder
4 green chilli peppers
¼ onion
1 sprig fresh coriander
1 sprig parsley
2 tbsp lemon juice
2 tbsp olive oil
3 tsp vinegar
1 tsp rock salt
PREPARATION : 5 min 1 SMALL BOWL ACCESSORY:
PREPARATION : 10 min 1 SMALL BOWL ACCESSORY:
28
EVERYTHING FOR THE WELL-DRESSED SALAD
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.
1 Place the cherry tomatoes, basil and garlic in the bowl. Season to taste. Pulse
3/4 times, then, switch to continuous mode about 10 seconds and add the oil
and vinegar via the feed tube.
Tip: A delicious dressing for pasta or bean salad.
CITRUS VINAIGRETTE
CHERRY TOMATO VINAIGRETTE
1 orange
1 lemon
1 tsp caster sugar
1 tsp Worcester sauce
100ml olive oil
white pepper
8 cherry tomatoes
6 tbsp olive oil
½ garlic clove
1 tbsp balsamic vinegar
10 basil leaves
salt and freshly-ground black pepper
PREPARATION : 5 min 1 SMALL BOWL ACCESSORY:
PREPARATION : 5 min 1 SMALL BOWL ACCESSORY:
29
EVERYTHING FOR THE WELL-DRESSED SALAD
30
TANTALISING APPETISERS
30
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. Blend until it is evenly mixed.
Tip: Delicious with raw vegetables.
1 Squeeze the lemons and set aside the juice and pulp.
2 Drain the sardines, cut them in half and place in the bowl with the lemon juice
and pulp, egg yolks, diced butter, parsley, salt and pepper.
3 Press the pulse button approximately 10 times.
Tip: Serve chilled on toast.
ANCHOVY PASTE
SARDINE AND LEMON PATE
200g anchovies in olive oil
160g crème fraîche
2 garlic cloves
1 tsp balsamic vinegar
1 slice bread
pepper
milk
135g sardines in olive oil
1½ lemons
50g butter
2 hard boiled egg yolks
5 sprigs flat-leafed parsley
salt and pepper
PREPARATION : 10 min 1 LARGE BOWL ACCESSORY:
PREPARATION : 10 min 1 BOWL ACCESSORY:
31
TANTALISING APPETISERS
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.
4 Cut the aubergine in half, scoop the flesh into the bowl with a spoon.
5 Add the other ingredients and pulse approximately 10 times to obtain a
smooth mixture.
Tip: You can scatter the purée with chopped black olives and serve with toasted
slices of country loaf.
AUBERGINE PURÉE
1 small aubergine
1 small garlic clove
2 tbsp olive oil
1 tbsp lemon juice
rock salt and pepper
PREPARATION : 10 min 1 BOWL ACCESSORY:
COOKING: 1 HOUR
32
TANTALISING APPETISERS
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.
Tip: A highly original dip for sticks of raw vegetables.
1 Chop the hazelnuts (6/7 pulses) in the bowl and set aside.
2 Wash the fennel, cut into small pieces and place in the bowl. Pulse a few
times.
3 Add the lemon juice, goat’s cheese, oil, herbs, salt and pepper. Pulse a further
5/6 times.
4 Scatter with the chopped nuts.
Tip: Serve with toasted slices of bread.
CREOLE DIP
FENNEL AND FRESH GOAT CHEESE
1 red pepper
100ml coconut milk
200g fromage frais
juice of ½ lime
salt and chilli powder
½ fennel bulb
100g fresh goat cheese
½ lemon
chives, mint, chervil
25g hazelnuts
dash of hazelnut oil
salt and pepper
PREPARATION : 10 min 1 BOWL ACCESSORY:
COOKING: 5 min
PREPARATION : 10 min 1 SMALL BOWL ACCESSORY:
33
TANTALISING APPETISERS
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.
Tip: You can garnish the guacamole with a little diced tomato.
Serve with tortilla chips.
1 Wash and peel the carrots and cut into slices. Steam the carrots and garlic for
25 min. Meanwhile, gently soften the sliced onion in 1 tbsp of olive oil, then
add the cumin and cook for a further 2 min. Stir in the carrots, garlic and all
the other ingredients and fry for 5 min. Allow to cool slightly.
2 Pour into the Micro bowl, check the seasoning if necessary and blend for
approximately 1 min., adding 2 tbsp of olive oil via the feed tube until the
purée is smooth. Leave to cool.
Tip: Can be eaten cold with bread or as a garnish with grilled meat.
GUACAMOLE
TUNISIAN CARROT PURÉE
2 ripe avocados
1 tbsp crème fraîche
1 lime
Few drops Tabasco sauce
1 small onion (or spring onion)
dash of olive oil
salt and pepper
350g carrots
1 garlic clove
3 tbsp olive oil
1 small onion
1 tsp cumin
1 tbsp lemon juice
harissa to taste
salt
PREPARATION : 5 min 1 BOWL ACCESSORY:
PREPARATION : 10 min 1 LARGE BOWL ACCESSORY:
COOKING: 30 min
35
TANTALISING APPETISERS
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.
2 Pour into the Micro bowl, season according to taste, add the lemon juice, 2
tbsp of olive oil and the mint leaves. Pulse 4/5 times and allow to cool.
Tip: Spread on toasted slices of wholemeal bread.
1 Heat the chickpeas for 5 min. in boiling salted water.
2 Drain the chickpeas and put them in the bowl. Pulse 4/5 times.
3 Add the oils, garlic, lemon juice and salt. Blend for 10 seconds.
4 Chill in the refrigerator for 30 min.
Tip: You can scatter this hummus with fresh parsley or coriander. Spread hummus
onto pitta bread (used in Greek and Lebanese cuisine) and top with tomato,
cucumber, spring onion and chopped olives.
COURGETTE PURÉE
HUMMUS
3 small courgettes
1 garlic clove
1 pinch chilli powder
5 tbsp olive oil
juice of ½ lemon
2 sprigs mint
salt and freshly-ground
black pepper
250g tinned chickpeas
2 garlic cloves
2 tbsp olive oil
4 tbsp sesame oil
1 lemon, juiced
salt
PREPARATION : 5 min 1 BOWL ACCESSORY:
COOKING: 25 min
PREPARATION : 10 min 1 BOWL ACCESSORY:
COOKING: 5 min
37
TANTALISING APPETISERS
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.
1 Cut the ham into pieces and place in the bowl with the crème fraîche and the
mustard. Pulse 4/5 times
Tip: Serve with carrot and courgette sticks or cauliflower florets.
1 Place all the ingredients in the bowl.
2 Press the pulse button 2/3 times, then blend continuously for 30 seconds.
Tip: Delicious with savoury biscuits.
TUNA RILLETTES
DIJON SAUCE
CRAB AND COTTAGE CHEESE SAUCE
1 tin tuna in brine (190g)
2 tbsp crème fraîche
1 tsp olive oil
1 tsp mustard
juice of ½ lemon
chives
rock salt and pepper
2 slices ham
2 tbsp crème fraîche
1 tsp grain mustard
100g cottage cheese
100g fromage frais
1 tin crabmeat (170g)
50g green olives
1 tbsp whisky
salt and pepper
PREPARATION : 15 min 1 BOWL ACCESSORY:
PREPARATION : 5 min 1 BOWL ACCESSORY:
PREPARATION : 5 min 1 LARGE BOWL ACCESSORY:
COOKING : 5 min
38
TANTALISING APPETISERS
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.
4 Immerse the tomatoes in boiling water, then peel, remove the pips and cut
them into small pieces.
5 Remove the central shoot from the garlic clove and cut into quarters.
6 Wash the basil and strip the leaves off the stalks.
7 Add all the ingredients to the mayonnaise, press the pulse button 2/3 times,
then blend for 1 min.
Tip: Serve with tortilla chips and sticks of raw vegetables.
1 Place all the ingredients in the Micro bowl except for the oil. Blend for
approximately 30 seconds to obtain a paste.
2 Slowly add the oil via the feed tube with the Micro in continuous mode. Blend
until it has all been absorbed.
Tip: Delicious spread on toasted slices of wholemeal bread.
TOMATO AND RED PEPPER SAUCE
TAPENADE
1 bowl mayonnaise made
with olive oil
1 red pepper
1 tomato
1 garlic clove
1 tsp tomato purée
5 sprigs basil
1 pinch sugar
salt and pepper
250g stoned black olives
1 tbsp capers
2 tsp mustard
1 lemon, juiced
20ml olive oil
pepper
PREPARATION : 15 min 1 BOWL ACCESSORIES:
COOKING : 15 min
PREPARATION : 5 min 1 BOWL ACCESSORY:
40
TANTALISING APPETISERS
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.
4 Pour in the lemon juice, check the seasoning and pulse 4/5 times.
Tip: Spread on hot blinis or slices of black radish.
1 Peel the cucumber and cut into 2 cm pieces. Place these in the bowl and pulse
5 times. Place the chopped cucumber in a sieve, sprinkle with salt and leave
to stand over a bowl for 30 min.
2 Squeeze the cucumber in a tea towel.
3 Chop the garlic in the bowl.
4 Add the yoghurt, mint, olive oil and vinegar. Press the pulse button 2/3 times,
add the cucumber and pepper, and pulse 2/3 more times.
Tip: Serve chilled on toasted bread or with cold or smoked fish.
TARAMASALATA
TZATZIKI
200g cod or carp roe
100ml olive oil
100ml milk
1 thick slice stale white bread
1 lemon, juiced
salt and pepper
1 small cucumber
2 ½ Greek-style yoghurt
1 garlic clove degermed
2 tbsp olive oil
1 tbsp red wine vinegar
1 sprig mint
salt and pepper
PREPARATION : 10 min 1 LARGE BOWL ACCESSORY:
PREPARATION : 15 min + 30 min 1 BOWL ACCESSORY:
42
TANTALISING APPETISERS
43
BABY FOOD
43
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.
1 Wash the vegetables, peel the potato and cut into 2-cm pieces. Steam the
vegetables for 10 min. Add the salmon to the steamer 5 min. before the end
of the cooking time.
2 Place the cooked vegetables and fish in the Micro bowl and pulse 5/6 times,
then blend for 20 sec.
Serve warm.
1 Wash the broccoli florets, cut into quarters and steam for 20 min.
2 Place the cooked broccoli in the bowl and pulse 4/5 times.
3 Add the gruyère and press the pulse button 2/3 more times until the cheese
has completely melted.
CARROT PARMENTIER
CREAMED SALMON
CREAMED BROCCOLI AND GRUYÈRE
50g potato
100g carrot
20g minced beef
1 tbsp butter
30g boneless salmon
50g potato
50g lettuce leaves
150g broccoli
20g grated gruyère cheese
44
BABY FOOD
PREPARATION : 5 min AGE: From 6 months onwards ACCESSORY:
COOKING : 15 min
PREPARATION : 10 min AGE: From 12 months onward ACCESSORY:
COOKING : 15 min
PREPARATION : 3 min AGE: From 9 months onwards ACCESSORY:
COOKING : 20 min
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.
1 Peel the apple and kiwi fruit and cut into small pieces. Place the fruit in a
saucepan with the sugar and 6 tbsp of water and simmer for 20 min. over a
low heat.
2 Pour the contents of the pan into the bowl and pulse 5/6 times, then blend
for approximately 1 min. to obtain a smooth purée. Allow to cool completely
before serving.
1 Cut the banana into large pieces and place it in the bowl with the raspberries
and sugar. Pulse 4/5 times, then blend for 10 sec. to obtain a smooth purée.
PEAR AND VANILLA DESSERT
APPLE AND KIWI DESSERT
FRUIT CREAM
1 large pear ½ sachet vanilla sugar
(or see recipe on page 19)
1 golden apple
1 ripe kiwi fruit
1 sachet vanilla sugar
(or see recipe on page 19)
100g raspberries
1 ripe banana
½ sachet vanilla sugar
(or see recipe on page 19)
45
BABY FOOD
PREPARATION : 5 min AGE: From 6 months onwards ACCESSORY:
COOKING : 15 min
PREPARATION : 8 min AGE: From 9 months onwards ACCESSORY:
COOKING : 20 min
PREPARATION : 5 min AGE: From 12 months onwards ACCESSORY:
THE ESSENTIALS
Classic mayonnaise ............................................................................. 12
Fat-free mayonnaise ............................................................................ 12
Aïoli sauce ......................................................................................... 12
Béarnaise sauce ................................................................................... 13
Rémoulade sauce ................................................................................. 13
Cocktail sauce ...................................................................................... 15
Ravigote (green herb) sauce .................................................................. 15
Rouille sauce ....................................................................................... 15
Tartar sauce ......................................................................................... 16
Garlic butter ........................................................................................ 16
Pesto .................................................................................................. 18
Fish marinade ...................................................................................... 18
Harissa ................................................................................................ 19
Vanilla sugar ....................................................................................... 19
EVERYTHING FOR THE WELL-DRESSED SALAD
Sauce for Asparagus ............................................................................ 21
Blue cheese sauce ................................................................................ 21
Plum sauce ......................................................................................... 22
Curry sauce ........................................................................................ 22
Green sauce ........................................................................................ 24
Goat cheese sauce ............................................................................... 24
Lemon sauce ........................................................................................ 24
Tuna sauce ........................................................................................... 25
Grapefruit sauce .................................................................................. 25
Honey and mustard sauce ..................................................................... 27
Yoghurt sauce ...................................................................................... 27
Island sauce ......................................................................................... 27
Thai sauce ........................................................................................... 28
Latino chilli sauce ................................................................................. 28
Citrus vinaigrette .................................................................................. 29
Cherry tomato vinaigrette ..................................................................... 29
46
RECIPE INDEX
TANTALISING APPETISERS
Anchovy paste ..................................................................................... 31
Sardine and lemon pate ....................................................................... 31
Aubergine purée .................................................................................. 32
Creole dip ........................................................................................... 33
Fennel and fresh goat cheese ................................................................ 33
Guacamole .......................................................................................... 35
Tunisian carrot purée ............................................................................ 35
Courgette purée ................................................................................... 37
Hummus .............................................................................................. 37
Tuna rillettes ......................................................................................... 38
Dijon sauce .......................................................................................... 38
Crab and cottage cheese sauce ............................................................. 38
Tomato and red pepper sauce ............................................................... 40
Tapenade ............................................................................................ 40
Taramasalata ....................................................................................... 42
Tzatziki ............................................................................................... 42
BABY FOOD
Carrot Parmentier ................................................................................. 44
Creamed salmon .................................................................................. 44
Creamed broccoli and gruyère .............................................................. 44
Pear and vanilla dessert ........................................................................ 45
Apple and kiwi dessert ......................................................................... 45
Fruit cream .......................................................................................... 45
47
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
Réf. : 460 062 - 10/2018 - UK
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