MAGIMIX Ma Cuisine CS 5200, Instructions For Use Manual

Page: 94 / 128

94
0 1 . Preheat your oven to 180 °C (gas mark 4).
0 2. Wash the tomatoes.
Remove the top third, or “hat”. Scoop out the flesh with a
teaspoon. Sprinkle salt on the inside and place them upside down on kitchen
paper to drain out the excess liquid.
To make the stuffing
0 3 . Soak the bread in lukewarm milk.
0 4. Peel and quarter
the garlic and onions, removing the garlic’s bitter central shoot.
Wash and dry the parsley. Transfer to the main bowl with the metal blade. Pulse
3-4 times.
0 5. Cut the meat into large pieces and add to the main bowl. Process for 20 seconds.
Squeeze the bread out and add to the bowl, together with a little of the tomato
flesh, the paprika and the salt and pepper.
0 6. Pulse 4-5 times to achieve an even texture. Check the seasoning.
0 7. Fill the tomatoes with the meat stuffing. Put their “hats” back on. Arrange in an
oven dish and sprinkle with olive oil.
0 8. Bake
for the time indicated in the table.
Chef’s tip:
delicious served with rice or bulgur wheat.
Stuffed tomatoes
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200/Patissier
PREPARATION
30 min 30 min 40 min 50 min
COOKING
30 min 30 min 35 min 40 min
Large tomatoes
4 8 12 16
Meat
225g 450g 675g 900g
Bread (crusts removed)
60g 100g 130g 150g
Milk
2 tbsp 4 tbsp 4 tbsp 6 tbsp
Garlic cloves
1 2 3 3
Onions
1 1 2 2
Sprigs parsley
3 5 7 10
Paprika
1 tsp 1 tsp 2 tsp 2 tsp
Salt & pepper