Le Duo
Instructions for Use Introduction Important safeguards Description Fitting/removing the parts Using the citrus press Using the juicer Using the Smoothie ix Using the Slicing/Shredding kit Cleaning m 2 3 5 7 8 9 10 11 14 Fruit & Vegetables Golden rules Advice from our dieticians Vitamins and mineral salts Kids’ corner 16 17 26 28 Recipes Spring Summer Autumn Winter Index ! PLEASE READ THROUGH THE IMPORTANT SAFEGUARDS (PP. 3-4) CAREFULLY BEFORE USING YOUR APPLIANCE.
INTRODUCTION We all know just how good fruit and vegetables are for us. There are 1001 ways of preparing them, but juices are a particularly simple and enjoyable means of increasing our daily intake. This is why Magimix has created Le Duo, a unique appliance that can turn all your fruit and vegetables into juices, smoothies, nectars, coulis, and even exciting salads, with every season bringing fresh inspiration.
! IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be taken, including the following: • Read through all the instructions carefully. • To avoid the risk of electric shock, never immerse the appliance in water or any other liquid.
! IMPORTANT SAFEGUARDS • Never insert a foreign object – including your fingers - in the feed tube while the juicer is running, to prevent serious injury and avoid damaging the appliance. Always use the pusher. • Check that the lid is completely level and correctly locked into position before switching your appliance on. • Never attempt to override the safety mechanism. • Press the 0 button and wait for all the moving parts to stop before removing the lid.
DESCRIPTION Citrus press Ideal for citrus fruits such as oranges, lemons and grapefruits. Result: quick-to-make juice with no pips and exactly the right amount of pulp. juice extractor Ideal for firm-fleshed fruit and vegetables, such as apples, carrots, melons and cucumbers. Result: a clear juice without any pulp. m * Smoothie ix Ideal for soft (or cooked) fruit and vegetables, such as raspberries, blackcurrants and tomatoes. Result: a thick smoothie, nectar- or coulis-type juice.
DESCRIPTION Citrus press Juice Extractor m Smoothie ix* Pusher Pusher XL lid Lever arm Slicing/Shredding kit* Lid Large citrus cone Paddle 2- and 4-mm grating/slicing discs** Juice extractor basket removable rim Small citrus cone Disc support Citrus press basket Juicer basket Midi bowl Bowl Spout Motor base 6 Spatula * depending on the model ** The function is engraved on the disc: R/G = Grater, E/S = Slicer The numbers indicate the thickness of the cut (e.g.
FITTING/REMOVING THE PARTS Carefully wash all the parts before using your appliance for the first time (p. 14). Unwind the length of power cord you require and thread it through the slots on the underside of the motor base to avoid vibrations. 1 2 Assembly: lower the bowl onto the motor shaft, spout facing left and turn anticlockwise. Turn the bowl anticlockwise until it locks into place. Fit the required attachment (p. 8-11).
USING THE CITRUS PRESS 1 2 3 4 Lower the citrus press basket into the bowl and turn it anticlockwise until it locks into position. Choose the cone according to the size of your citrus fruit. The larger cone should always be fitted onto the smaller one. 5 6 Lower the cone onto the motor shaft. Position the lever arm opposite the locking device and clip the tab to the base of the basket. Place a glass under the spout. Position the halved fruit on the cone, pressing down gently.
USING THE JUICE EXTRACTOR BASKET 1 2 3 Assembly: lay the rim flat on the edge of the basket and press it down all around until it is completely horizontal (the rim ends should be aligned). Lower the juicer basket onto the motor shaft. 4 6 5 Place the lid on top of the bowl and turn anticlockwise until it locks into place. 7 Place a glass under the spout. Switch the machine on (1) and allow it to run without interruption until the operation is finished.
USING THE SMOOTHIEMIX 1 2 3 Assembly: lay the rim flat on the edge of the basket and press it down all around until it is completely horizontal (the rim ends should be aligned). Slide the juicer basket onto the motor shaft. 4 6 5 Insert the paddle into the juicer basket. 7 Place the lid on top of the bowl and turn it anticlockwise until it locks into place. W A R N I N G 9 8 Introduce your fruit into the feed tube, either left whole or cut into large pieces.
USING THE SLICING/SHREDDING KIT 1 2 Lower the midi bowl onto the motor shaft inside the bowl. Slide the disc support onto the motor shaft. E/ S 2 3 4 Position the disc on top of the disc support, with the relevant function and thickness indicators uppermost. If the disc doesn't fit correctly turn anti-clockwise until it is securely fitted. W A R N I N G • Always handle the discs with caution, as the blades are extremely sharp.
USING THE SLICING/SHREDDING KIT 7 8 9 Insert your fruit or vegetables. Switch the machine on and press down using the pusher. Slicing: stand long fruit and vegetables (carrots, leeks, etc.) upright and make sure they fill the feed tube. Round fruit and vegetables (apples, tomatoes, etc.) can be cut in half, if necessary. Grating: for longer shreds, stack the fruit and vegetables horizontally in the feed tube.
MAXIMUM PROCESSING CAPACITY 600 g MAX grated or sliced fruit and vegetables = = = = = = = ¼ ¼ Equivalents based on medium-sized fruit and vegetables. ! It is very important not to exceed the maximum processing capacity. If you hear a rubbing sound, switch the appliance off immediately. Empty the bowl regularly if you wish to process larger amounts.
CLEANING Always unplug your appliance before you clean it. Clean all the parts immediately after use (water and washing-up liquid). Bowl: push the spout into the cleaning position. Citrus press: unclip the lever arm by pulling the tab free. Juicer: remove the rim. Press towards the inside where it says PUSH, then lift it off. Using the short side of the spatula, scrape out the bulk of the pulp from inside the basket.
GOLDEN RULES 1 Respect the seasons. No more strawberries in January! Seasonal fruit, picked when ripe, near you and just before you eat it, has far more flavour and far greater nutritional value than fruit that has ripened in your fridge or in the hold of a ship. What’s more, it’s good for the planet! 2 Buy fresh produce in small amounts The fresher the fruit and vegetables, the more vitamins they will contain and the more juice they will yield. So it’s best to buy as and when you need them.
ADVICE FROM OUR DIETICIANS Apple Asparagus Select firm fruit with good skin. There are hundreds of varieties to choose from, ranging from the tart and refreshing Granny Smith to the milder, sweeter Golden Delicious. Wash them and process them directly in the juicer without peeling or deseeding them. Benefits: apples contain a wide variety of antioxidants. Select firm, young spears, either white for a subtle, delicate flavour, or green for a more pronounced taste.
ADVICE FROM OUR DIETICIANS Beetroot Choose firm ones that are not too big. Scrape and cut into pieces before processing them in the juicer. As it is often difficult to find raw beetroots in the shops, you can used cooked ones, bearing in mind that their nutritional value will be slightly lower. Benefits: beetroots are rich in sugars, especially saccharose, and minerals. Blackberry Choose soft, plump, shiny fruit. If you are buying them, check that there is no juice at the bottom of the punnet.
ADVICE FROM OUR DIETICIANS Carrot Cherry or Select very hard carrots with a smooth, undamaged skin. There is no need to peel them, providing you scrub them well before cutting them into pieces. Make sure you always have a supply of fresh carrots to hand, as carrot juice serves as the basis for a host of cocktails. Benefits: extremely rich in provitamin A (betacarotene), carrots are very good for the skin and mucous membranes, as well as for night vision. Choose large, plump cherries (e.g.
ADVICE FROM OUR DIETICIANS Benefits: citrus fruit are extremely valuable for combating stress and tiredness. Although they taste acidic, they actually have a useful alkalinizing effect in the system, neutralizing the acid ash left by all the meat we consume. Coconut Choose a coconut that is heavy for its size and does not have any cracks. Its “eyes” should be intact and above all show no signs of mould. Begin by piercing one of these eyes with a knife and collect the coconut water in a glass.
ADVICE FROM OUR DIETICIANS Ginger Guava or Only use firm, fresh roots with no wrinkles. You only need a small piece of ginger root and this must always be processed in the juicer before the other fruit and vegetables, when making zingy cocktails. Benefits: ginger is rich in minerals, but poor in sodium. It is therefore ideal for seasoning dishes in a salt-free diet. Ginger has many medicinal qualities, aiding digestion, and combating travel and morning sickness.
ADVICE FROM OUR DIETICIANS Benefits: all lettuce varieties (except for the Iceberg) contain high levels of vitamin K, which promotes blood coagulation. Lychee or Choose lychees with pink or red husks. Tinned lychees are easy to find, but the flavour of fresh fruit is vastly superior. Remove the husks and stones before processing in the juicer or Smoothie ix. Benefits: a sweet fruit with quite a high calorie content. The husk efficiently protects the vitamins (C and B-complex) and minerals it contains.
ADVICE FROM OUR DIETICIANS Passion fruit Pepper or or Choose fruit that is heavy in the hand, with slightly wrinkled skin (if it is too wrinkled, the flesh will be dry). Cut in half and scoop the flesh out with a tsp. Its very fragrant taste will enhance many different cocktails. Benefits: passion fruit is highly nutritious. It has antispasmodic and sedative properties. The juicer provides a means of eliminating all the seeds, which can irritate sensitive intestines.
ADVICE FROM OUR DIETICIANS of lycopene, are thought to protect the cardiovascular system. Persimmons have a high mineral content, including potassium, which has a mildly diuretic effect. Pineapple or Choose one that is heavy and fragrant. A pineapple is ripe if you can easily pull a leaf away from the base of the tuft. Remove the leaves and the skin, then cut into pieces. Benefits: pineapples contain bromeline, an enzyme known to aid digestion.
ADVICE FROM OUR DIETICIANS damp kitchen paper (washing them in a bowl of water makes them watery), then hull them. Benefits: these early summer fruits replace citrus fruit (winter fruits) as a source of vitamin C. Tomato or Select ripe tomatoes with a good red colour. Wash them and remove their stalks. With the SmoothieMix, the yield will be far higher than it would be with the juicer. Fresh and natural tomato juice or coulis is quite pale, becoming more crimson when it is cooked.
THE BENEFITS OF VITAMINS AND MINERALS Nutrients Benefits Provitamin A (carotene) Good for eyesight, growth and skin. Provitamin A protects the organism against free radicals. Vitamin B9 Vitamin B9 (folic acid) prevents certain forms of anaemia and helps the nervous system function properly. Vitamin C By stimulating our organism’s defences against infectious agents (bacteria or viruses), it reinforces our immune system. It also promotes iron absorption.
WHICH ARE THE BEST SOURCES OF THESE VITAMINS AND MINERALS? Nutrients Which fruit and vegetables contain the most?* Provitamin A (carotene) Carrot, parsley, spinach, fennel, sorrel, mango, green cabbage, watercress, pumpkin, melon, apricot, persimmon, etc. Vitamin B9 Watercress, spinach, parsley, pepper, sorrel, broccoli, green cabbage, melon, leek, fennel, etc. Vitamin C Guava, blackcurrant, parsley, pepper, sorrel, broccoli, green cabbage, kiwi fruit, papaya, orange, etc.
KIDS’ CORNER Getting your kids to eat fruit and vegetables can sometimes be a struggle. Here are a few useful tips! Spark their curiosity: take them to the market to introduce them to different types of fruit and vegetables. Get them to taste them, touch them or guess their identity (with or without a blindfold). If they don’t like something, don’t force them. Instead, either try serving it in a different way (e.g.
SPRING
Cucumber, Carrot & Lime Preparation: 5 min Serves 2 glasses ½ cucumber 3 medium-sized carrots ½ lime Wash and peel the vegetables. Peel the lime. Put all the ingredients through the juicer, starting with the lime, and drink immediately. Not only refreshing, but good for your skin. Power Cocktail Preparation: 5 min Serves 2 glasses ½ bunch parsley 1 orange 3 carrots Peel the orange. Wash the parsley and carrots. Top and tail the carrots.
Apple & Strawberry Preparation: 5 min Serves 2 glasses 2 apples 200g strawberries or Wash and hull the strawberries. Set two aside for decoration. Wash the apples and cut into pieces. Put the strawberries through the Smoothie ix first, m followed by the apples. Combine and serve straightaway. For a novel twist, add a few basil leaves and a little pepper.
Greek-Style Cream of Cucumber Preparation: 5 min Serves 400ml 1/2 cucumber 250g Greek yoghurt Chives Mint Salt & pepper 1 dash lemon juice or Wash and roughly peel the cucumber. Cut into pieces and put through the juicer or Smoothie ix. m Whisk the cucumber juice with the yoghurts, add the chopped mint and chives according to taste, and season with lemon juice, salt and pepper. Chill. Serve this cream in tiny glasses as an appetiser, decorated with chive leaves.
Asparagus Foam Preparation: 15 min • Cooking: 20 min • Resting time: 1 h Equipment: espuma gun (soda siphon) Serves 6 1 bunch green asparagus Chicken stock 250ml single cream 2 sheets gelatine Wash and peel the asparagus spears, discarding the tough, woody bases. Set six spears aside. Chop the remainder into small pieces. Immerse the asparagus in a pan of hot chicken stock (the liquid should just cover the spears) and cook for approx. 20 min until the asparagus is soft.
Passata di Pomodori (tomato coulis) Preparation: 10 min • Cooking: 30 min Serves ½ litre of coulis (after reduction) 1kg ripe tomatoes 2 tbsp olive oil 2 tsp sugar 2 garlic cloves 1 bunch fresh basil Salt & pepper Wash the tomatoes and cut into pieces. Pour the olive oil into a large frying pan and briefly fry the crushed garlic cloves with the sugar, salt and pepper. Add the tomatoes and simmer to reduce (approx. 30 min). Check the seasoning. Process the coulis in the Smoothie ix.
4-mm Spring Clafoutis 4-mm Preparation: 10 min • Cooking: 40 min Serves 4 3 eggs 500ml single cream 1 small courgette 1 carrot 1 small turnip ½ red pepper 1 onion 8 cherry tomatoes Chives, thyme Pinch ground nutmeg 1 knob butter Salt & pepper Preheat your oven to 170 °C (gas mark 3). Wash the vegetables and peel them if necessary. Using the 4mm grater, grate the carrot, courgette and turnip. Empty the bowl, turn the disc over and slice the pepper and onion.
4-mm Sour Jam Preparation: 10 min • Maceration : 2 hr • Cooking: 40 min Serves 2-3 jars 350g rhubarb 150g green tomatoes 10g ground cinnamon 350g jam sugar Wash and peel the rhubarb. Slice the rhubarb and green tomatoes, using the 4-mm slicing disc. Place the rhubarb and tomatoes in a large bowl, cover with the sugar and cinnamon and set aside for 2 hours. Transfer to a large pan and slowly bring to the boil, without adding any liquid. Boil for 20 min, then cook over a moderate heat for a further 20 min.
SUMMER
Apricot, Plum & Lemon Preparation: 5 min Serves 2 glasses 4 apricots 4 plums ½ lemon Wash and stone the apricots and plums. Peel the lemon. Process the apricots and plums in the Smoothie ix. If the mixture is too thick for your m liking, dilute it with a little cold water. Enjoy. Cherry Ripe or Preparation: 10 min Serves 2 glasses 2 generous handfuls of cherries 2 apples Wash the fruit. Pit the cherries. Process the fruit in the juicer (or the Smoothie mix). Enjoy. A subtle and energising marriage.
Pear, Blueberry & Wheat Germ Milkshake Preparation: 5 min Serves 2 large glasses 1 pear 150g blueberries 200ml milk 2 tsp honey 1 tbsp wheat germ 1 tbsp ground almonds Wash the pear and cut into pieces. Wash the blueberries. Put the fruit through the Smoothie ix. m Transfer the resulting fruit nectar to a jug and whisk in the remaining ingredients. Peach & Cherry Tomato Preparation: 5 min Serves 2 glasses 2 peaches 200g cherry tomatoes 6 basil leaves (optional) Wash and stone the peaches.
Fuchsia Pink Preparation: 5 min Serves 4 glasses ¼ watermelon 6 large strawberries 1 lime 200ml cold Earl Grey tea Mint leaves Brew a cup of weak Earl Grey tea and chill. Remove the skin of the watermelon and cut the flesh into pieces (no need to remove the pips). Peel and quarter the lime. Gently wipe the strawberries with a piece of damp kitchen paper, then process them in the juicer or the Smoothie ix followed by the watermelon and the lime. Stir in the iced tea.
Watermelon Gazpacho or Preparation: 10 min Serves 6 ½ watermelon 1 cucumber 3 tomatoes 1 bunch mint 1 tsp red wine vinegar 3 tbsp olive oil Salt & pepper Peel the watermelon and cucumber. Wash, destalk and halve the tomatoes. Process all the above ingredients in the Smoothie ix (or juicer) starting with the mint, then m the tomatoes. Stir in the vinegar, oil, salt and pepper. Serve chilled.
Melon Fan with Raspberry Coulis 4-mm Preparation: 15 min Serves 4 1 large melon 300g raspberries ½ lemon 3 tbsp icing sugar Fresh mint Cut the melon into quarters and remove the rind and seeds. Slice the flesh in the veg cutter with the 4-mm slicing disc. Set aside. Briefly wash the raspberries and process them in the Smoothie ix. m Add a dash of lemon juice and stir in the icing sugar. Pour a little coulis onto each plate and fan the melon slices out on top.
Blueberry Sorbet Preparation: 10 min • Cooking: 5 min • Sorbet maker: 20 min Serves approximately 1 litre 600g blueberries 50g caster sugar 300ml water Boil the sugar and 300ml water in a saucepan. When it reaches a syrupy consistency, remove from the heat. Wash the blueberries and place them in the syrup while it is still hot. Process in the Smoothie ix and m leave to cool. Transfer the coulis to a sorbet maker and allow to churn for approximately 20 minutes.
Plum Fruit Paste Preparation: 15 min • Cooking: 45 min • Drying: 24 hr Serves approx. 60 squares 600g plums ½ lemon 700g sugar Pectin* Wash the plums and poach in simmering water. Drain and stone. Process the fruit in the Smoothie ix, then add a dash of lemon juice. m If using powdered pectin, mix it in a bowl with 75g sugar. Sprinkle it over the coulis and stir in delicately with a wooden spoon. Pour this coulis into a high-sided pan and add 300g sugar.
AUTUMN
Beetroot, Apple & Fennel Preparation: 5 min Serves 2 glasses 1 small cooked beetroot 1 Granny Smith apple 1 small fennel bulb Peel the cooked beetroot. Wash the apple and fennel and cut into pieces. Set aside a few fennel plumes for decoration. Put all the ingredients through the juicer, starting with the beetroot. Serve immediately and enjoy. Broccoli & Pineapple Preparation: 5 min Serves 2 glasses 4 florets of broccoli ½ pineapple Detach 4 florets from a head of broccoli and wash thoroughly.
Watercress, Parsley, Carrot & Lemon Preparation: 5 min Serves 2 glasses ½ bunch watercress ½ bunch parsley 4 carrots 1 lemon Wash the vegetables. Peel the carrots if they are not organic, and top and tail them. Peel the lemon. Process all the ingredients in the juicer, starting with the watercress and parsley and ending with the carrots.
Guava, Apple & Raspberry Preparation: 5 min Serves 1 glass 1 guava 1 handful raspberries 1 Granny Smith apple Peel the guava. Cut the apple and guava into pieces. Process the fruit in the juicer, starting with the raspberries, then alternating between the guava and apple pieces. Add a few ice cubes and drink immediately. Orange, Fennel & Mint Preparation: 5 min Serves 2 glasses 3 oranges 1 fennel bulb 10 mint leaves Wash the fennel and cut into large pieces.
Pear & Celery or Preparation: 5 min Serves 2 glasses 3 pears 1 celery stick Ground ginger Wash the pears and celery. Process in the juicer or the Smoothie ix. Sprinkle with a little ground ginger m and enjoy. You can also process a small piece of fresh ginger with the fruit for some extra punch. Grape, Carrot & Lemon Preparation: 5 min Serves 2 glasses 1 large bunch of black grapes 3 carrots ½ lemon Wash the grapes and remove them from the bunch. Wash the carrots and cut into pieces.
Grape & Raspberry Yoghurt Preparation: 10 min Serves 4 glasses 300g raspberries 1 large bunch black grapes 300g creamy yoghurt 100ml milk ½ tsp white pepper 2 tsp honey Briefly rinse the raspberries and set a few aside for decoration. Wash the grapes and strip them from the bunch. Process the fruit in the Smoothie ix. m Whisk the yoghurt, milk, pepper and honey into the grape and raspberry coulis. Divide between 4 short tumblers and decorate with the raspberries.
4-mm Spicy Cream of Chestnut Squash with Orange & Carrot Preparation: 10 min • Cooking: 25 min Serves 6 1 small Hokkaido squash 5 carrots 2 potatoes 1 orange Chicken stock 100ml single cream 10g butter Ground cinnamon Ground ginger Salt & pepper Wash and peel the potatoes, carrots and squash. Slice the vegetables with veg cutter attachment, using the 4-mm slicer (remember to empty the midi bowl regularly).
Persimmon Chutney Preparation: 5 min • Cooking: 15 min Serves 400ml 1 onion 2 large, ripe persimmons 1 sprig thyme 1 bayleaf 1 tsp sherry vinegar 1 tbsp honey 25g toasted pine nuts 10g butter Wash the persimmons, remove the calyces and cut the fruit into large pieces. Process in the Smoothie ix. Soften the chopped onion in butter m and add the persimmon coulis, thyme, bayleaf, vinegar and honey. Simmer for 15 minutes. Add the pine nuts at the end of the cooking time. This chutney goes well with poultry.
WINTER
Pineapple, Mango & Kiwi or Preparation: 5 min Serves 2 glasses ½ medium-sized pineapple 1 small mango 1 kiwi fruit Peel the fruit and stone the mango. Cut the flesh into large pieces. Put all the fruit through the Smoothie ix, ending with the pineapple. You can m also use the juicer, but the yield will be lower. If you find this juice too thick for your liking, you can dilute it with a little mineral water.
Apple Milk Drink Preparation: 5 min Serves 2 glasses 2 kiwi fruit 1 Granny Smith apple 150ml milk 1 tbsp mint syrup Peel the kiwi fruit and wash the apple. Cut the fruit into pieces and put through the juicer. Transfer the juice to a jug and whisk in the milk and mint syrup. Drink immediately. Passion Fruit, Banana, Orange and Lime Preparation: 5 min Serves 2 glasses 6 1 2 1 passion fruit banana oranges lime Halve the passion fruit and scoop out the flesh with a tsp.
Pineapple, Papaya & Soya Milk Cocktail Preparation: 5 min Serves 4 glasses 2 papayas 6 slices pineapple 200ml soya milk 1cm fresh ginger 2 tbsp lime juice Peel the papayas, remove the seeds, cut into large pieces and process in the SmoothieMix. Peel the pineapple slices and cut into pieces. Process in the Smoothie ix with the piece of fresh m ginger. Add the lime juice and stir in the soya milk. Mix well and serve immediately.
Pomegranate Syrup Preparation: 15 min • Cuisson : 15 min Serves approx. ½ litre syrup 3 pomegranates Sugar ½ lemon Peel the pomegranates and collect the seeds, making sure you remove all the bitter white pith. Put the seeds through the juicer. Combine the pomegranate juice with an equal volume of sugar in a small, thick-bottomed saucepan. Bring to the boil, whisking constantly until all the sugar has dissolved. Reduce for approximately 10 minutes, stirring from time to time.
Cream of ‘Golden Ball’ Turnip & Vanilla Preparation: 5 min • Cooking: 20 min Serves 6 6 ‘Golden Ball’ turnips 1 tsp sugar 100ml single cream 40g butter 1 vanilla pod Salt Peel the turnips and cut into pieces. Slit the vanilla pod lengthways and scrape the seeds out. Cook the turnip for 20 minutes in 1 litre water, with the sugar, salt and half the butter. Process the turnip in the Smoothie ix. Add the m cream, the rest of the butter and the vanilla seeds.
Spicy Citrus Sauce Preparation: 10 min • Cooking: 15 min Serves 4 2 juice oranges 1 grapefruit 1 lemon 1 generous pinch ground saffron 1 pinch ground Espelette pepper 1 tbsp honey Juice the fruit in the citrus press. Transfer the juice to a thick-bottomed saucepan. Add the honey, saffron and Espelette pepper. Reduce over a low heat for approximately 15 minutes to achieve a syrupy consistence. Delicious with fruit salad.
Apple, Citrus & Cinnamon Jelly Preparation: 15 min • Cooking: 10 min Serves 3-4 jars 1.5kg Granny Smith apples 1kg sugar Pectin* 1 lemon 1 orange 1 tsp cinnamon Wash the apples. Blend half in the juicer, empty the basket, then blend the rest of the apples. Juice the orange and lemon with the citrus press and add their juice to that of the apples. Weigh the juice. If using powdered pectin, mix it with 2 tbsp of sugar in a bowl.
INDEX OF RECIPES Spring Cucumber, carrot and lime Power cocktail Strawberry and banana nectar Apple and strawberry Kitchen garden Greek-style cream of cucumber Gazpacho Asparagus foam Passata di pomodori (tomato coulis) Homemade ketchup Spring clafoutis Strawberry and dessert wine sauce Sour jam* Strawberry jam p. p. p. p. p. p. p. p. p. p. p. p. p. p.
INDEX OF RECIPES Autumn Beetroot, apple and fennel Broccoli and pineapple Detox juice Watercress, parsley, carrot and lemon Fennel, tomato and lemon Guava, apple and raspberry Orange, fennel and mint Pear and celery Grape, carrot and lemon Popeye’s potion Grape and raspberry yoghurt Energising tisane Spicy cream of chestnut squash with orange and carrot* Chicory and fennel salad with orange vinaigrette* Persimmon chutney Eco apple cake p. p. p. p. p. p. p. p. p. p. p. p.
réf. : 460 624 - 04/2013 This symbol means that this product should not be treated as regular household waste. It should be taken to a small domestic appliance recycling bank, where electrical and electronic goods can be recycled safety. Contact your local council or household waste recycling centre to find out where the nearest recycling bank is. We reserve the right to alter at any time without notice the technical specifications of this appliance.
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