MAGIMIX Cook Expert, Руководство по рецептам

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In your store cupboard
Seasonings:
rapeseed oil, olive oil,
wine vinegar, cider vinegar, rice
vinegar, tomato sauce, tomato puree,
coconut milk, soy sauce, fish sauce,
passata, Tabasco
®
.
Grains and legumes:
wheat, green
and red lentils, polenta, quinoa, bulgur.
Herbs and spices:
paprika, nutmeg,
cumin, turmeric, chilli, curry, cinnamon,
salt, sea salt, pepper (preferably 5
peppercorn blend, which has more
flavour), chicken stock cubes, fish stock,
miso stock, garlic, shallots and onions.
Flours and baking powders:
plain
flour for cakes, strong bread flour for
bread and brioche, baking powder,
easy blend yeast, cornflour.
In your refrigerator
Milk, butter, eggs, single cream,
mustard, Parmesan, soft fresh cheese
such as Philadelphia
®
, lemons,
lardons , fresh herbs (basil, mint,
parsley), filo pastry, wasabi (Japanese
horseradish), tahini (sesame seed
paste available from organic food
stores).
Pasta and rice:
round risotto rice, long-
grain and wholegrain rice, spaghetti,
TOP-QUALITY…
…INGREDIENTS
macaroni, penne, rice vermicelli.
Jars and tins:
sundried tomatoes,
olives, cornichons, tuna, peeled
tomatoes, white or red beans,
chickpeas...
Sugar:
caster sugar, brown sugar and
icing sugar.
Other:
gelatine leaves or agar-agar,
ground almonds, vanilla pods,
cooking chocolate, dried fruit and
nuts: raisins, pine nuts, pistachios,
walnuts, etc.
In your freezer
Vegetables (garden peas, green
beans, mushrooms), prawns, fillets of
fish, herbs (dill, chives, coriander,
chervil), a few exotic ingredients
(lemongrass, fresh ginger, Thai basil,
small red chillies, kaffir lime leaves),
frozen fruit.
Fruit and vegetables:
use seasonal produce for maximum flavour and nutrition.
Meat and fish:
choosing the right cut of meat and type of fish is essential to
the success of the recipe; it is better to choose quality over quantity.
Eggs:
before whisking, egg whites should be at room temperature. They should
also be extra-fresh if they’re going to be eaten uncooked in a mousse…
We recommend medium-sized eggs for our recipes: 60g or 50g without the
shell, unless otherwise stated.
Flour:
if you use a type of flour other than the one in the recipe, you may not get
the same result and you may have to adjust the amount of liquid.
Yeast:
We always recommend using easy blend yeast for convenience.
Cream:
opt for double cream (minimum 32% fat content), especially for whipping.
It has more flavour and volume when whipped, than a lighter cream.
ESSENTIALS
QUICK AND EASY IDEAS
Soup
Use 1kg of vegetables per litre of liquid (water or
stock). Chop the vegetables into large pieces, add
the liquid and run the cream or puréed soup
programme. For a thicker consistency, reduce the
amount of liquid.
Pureed vegetables
Chop 800g vegetables into 2-3cm pieces. Cook in
the steamer basket for 20 to 30 minutes. Keep some of
the steaming liquid and discard the rest. Add the
vegetables, a little cream, butter or olive oil and process for 3 minutes/speed
13. For a gourmet version, pour the puree into a gratin dish, add any leftover,
chopped meat or fish, sprinkle with grated cheese and brown in the oven for
20 minutes at 180°C (170°C fan, gas mark 4).
Steamed meals
Simple, healthy and quick, not only for diets. Add spices or herbs to water
(500ml) to flavour food while steaming. Savoury papillote s of fish on a bed of
chopped vegetables, olive oil, salt and pepper… Sweet-diced fruit with a little
honey, sugar or chocolate.
Mixed salads
Use the food processor programme to quickly make mixed salads, with grated
or sliced crudités , a little diced chicken or tuna, an egg, croutons…
Quick desserts
Milkshakes, sorbets, fruit carpaccio…in less than 5 minutes. Mini desserts
( financiers , muffins, etc.) can also be made and frozen before baking.