MAGIMIX LE BLENDER, Instructions For Use Manual

Page: 50 / 65

49
MILL ATTACHMENT PREPARATIONS
Heart of palm hummus
Serves 4
200 g heart of palm
1 small spring onion
½ garlic clove
60 mg yoghurt
1 tsp lemon juice
5 tbsp olive oil
ground Espelette pepper
Preparation: 5 min
Drain the heart of palm and cut into 2-cm pieces. Peel the
garlic, discard the bitter shoot and crush. Cut the onion
into quarters. Place all the ingredients in the mill bowl and
close carefully.
Turn
the selector to 0.5 or 1 and liquidise for approximately
20 seconds, then gradually turn the speed up to 2. Stop
blending when the hummus has a smooth and uniform
texture.
Creole dip
Serves 4
1 red pepper
50 ml coconut milk
100 g fromage frais
1 tbsp lime juice
salt and ground chilli
pepper
Preparation: 10 min • Cooking: 5 min
Wash, deseed and slice the pepper. Steam for about 10
minutes. Allow to cool and transfer to mill bowl. Add the
coconut milk, a pinch of salt and a pinch of chilli pepper,
plus the fromage frais and the lime juice. Turn the selector
to 1 or 2 and blend for 30 seconds.
An original way of accompanying raw vegetables.
Herby sauce
Serves 4
125 g pouring yoghurt
½ tsp mustard
1 tbsp balsamic vinegar
1 handful fresh herbs
(chives, chervil, etc.)
salt & pepper
Preparation: 5 min
Wash the herbs and carefully pat them dry. Chop roughly.
Put the yoghurt in the mill bowl, together with the mustard
and vinegar, finishing off with the herbs.
Turn
the selector to 2 and blend for 20 seconds.