MAGIMIX Ma Cuisine CS 5200, Instructions For Use Manual

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1. Wash the vegetables
and peel the carrots and onions.
2. Grate the carrots, courgettes and turnips in the midi bowl using the 4mm
grater disc. Set aside.
3. Replace the grater disc
with the 4mm slicing disc. Slice the pepper and onions.
Set aside.
4. Break the eggs into the main bowl fitted with the metal blade. Add the snipped
chives, cream and nutmeg. Season with salt and pepper. Blend for 30 seconds.
5. Butter the tart tin (or cassolettes)
and arrange the vegetables on the bottom.
Top with the egg mixture. Add the halved cherry tomatoes and scatter with
thyme.
6. Bake for the amount of time indicated in the table in an oven preheated to 180 °C
(gas mark 4).
Chef’s tip:
this starter is delicious served with a garlic sauce.
Switch your processor on and drop two garlic cloves (peeled) into the mini bowl.
Open the machine, scrape the garlic off the bowl walls with the spatula and add
1 tsp smooth mustard. Switch the processor back on and trickle in 150ml olive oil
via the feed tube. Season to taste and add the juice of ½ lemon. This veg bake
is best eaten warm, accompanied by the garlic sauce and a green salad with a
walnut-oil dressing.
Spring vegetable clafoutis
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200/Patissier
PREPARATION
20 min 20 min 30 min 30 min
BAKING
40 min 40 min 50 min 50 min
EQUIPMENT
Small cassolettes Tart tin Ø 26-30cm
Eggs
1 2 3 4
Crème fraîche
160ml 320ml 500ml 650ml
Courgettes
1
/
2
3
/
4
1 1½
Carrots
1
/
2
3
/
4
1 1½
Turnips
1 1½ 2 3
Red pepper
1
/
4
1
/
3
½ 1
Onions
1
/
2
1
/
2
1 1½
Cherry tomatoes
3 5 8 10
Chives
2 3 4 6
Thyme sprigs
1 1 2 2
Pinches ground nutmeg
1 2 3 4
Salt & pepper
STARTERS
R4
E4