MAGIMIX Ma Cuisine, Instructions For Use Manual

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1. Allow the mangoes to defrost
just enough to cut the pieces in two (widthwise).
2. Put the gingerbread
in the main bowl with the metal blade and blend for 30 seconds.
3. Add the yoghurt and mango. Blend for 30 seconds. Scrape the mixture off the bowl
walls with the spatula. Blend for a further 30 seconds.
4. Eat immediately.
Chef’s tips: for an even more luscious version, replace the yoghurt with 2 scoops
of vanilla ice cream. You can also replace the gingerbread with speculoos biscuits.
Ring the changes by using frozen strawberries, peaches, melon, etc.
1. Preheat your oven to 180 °C (gas mark 4).
2. Using the yoghurt pot to measure out the ingredients, put the eggs, yoghurt, oil and
sugar in the bowl with the metal blade. Blend for 20 seconds.
3. Add the flour and baking powder. Blend for a further 20 seconds. If necessary, scrape
the mixture off the bowl walls with the spatula.
4. Add the pear halves, cut into large pieces, and the chocolate chips. Pulse twice.
5. Butter the muffin tins and dust with flour.
6. Divide the mixture
between the tins, filling them no more than three-quarters full.
7. Bake
for about 20-25 minutes.
Instant mango ice cream
Pear and chocolate muffins
Preparation: 5 min
Preparation:
10 min
Baking:
20-25 min
Equipment:
muffin tins
104
300 g frozen mangoes
125 g creamy yoghurt
1 slice gingerbread
100 g chocolate chips
4 pear halves in syrup
3 eggs
1 level tbsp baking powder
1 pot yoghurt (125g)
1 pot vegetable oil
3 pots plain flour
2 pots caster sugar
Ser
ves 4
10-12 muffins
DESSERTS