Le Micro
www.magimix.
Safety instructions ...................................3 Introduction ..............................................4 Description ..............................................5 How to use your appliance .......................6 Advice ....................................................7 Processing capacities ...............................8 Aftercare .................................................9 How to read the recipes .........................10 Summary Recipe index ...............................
! SAFETY INSTRUCTIONS • Read all instructions thoroughly. • Before switching on your appliance, make sure that the voltage of your mains supply corresponds to that shown on the identification plate (underneath the motor unit). • Never leave children unattended near the appliance. It is not a toy and has not been designed for use by children.
INTRODUCTION Magimix invented the food processor more than 40 years ago and has used all its experience to design Le Micro - an invaluable addition to your kitchen when it comes to all those small every day tasks. Despite Le Micro’s size, you will soon wonder how you managed without it, as it tirelessly chops, blends and mixes. In the blink of an eye, you can now prepare a variety of sauces to accompany your meals.
DESCRIPTION Slot for adding solids Lid Compartment for adding liquids Metal blade for chopping and blending Emulsifying attachment for mixing and sauce-making Spatula Bowl Motor shaft * PULSE button Motor unit * You can adjust the length of the power cord. Thread it through the specially designed notches on the underside of the base to avoid vibrations.
HOW TO USE YOUR APPLIANCE Carefully wash all the parts (except for the motor unit) before using your appliance for the first time. 1 2 3 Lock the bowl onto the motor unit Place the chosen accessory on the motor shaft 4 5 Add the ingredients Lock the lid into position 7 8 Press the PULSE button When the blades have stopped, it is safe to open the lid 6 9 1 pulse = press the PULSE button for 1-2 seconds and release. ! 6 The metal blades are extremely sharp.
ADVICE Add liquid via the liquid compartment in the lid Add solids via the slot in the lid If necessary, push the food down with the spatula and press the pulse button 2/3 times Hold the blades in place placing 1 finger on the 'hub' of the blade while you pour out the contents PULSE mode The appliance automatically stops when you release the pressure on the pulse button. This means that you remain in complete control of the chopping and blending operations.
PROCESSING CAPACITIES Max.
AFTERCARE Always unplug your appliance before cleaning it Use a soft sponge with hot water and washing-up liquid to clean the attachments Accessories: use a bottle brush to clean the bases of the accessories Motor unit: wipe it with a soft, damp cloth You must follow certain rules to avoid seriously damaging the removable parts: • Dishwasher: select the minimum temperature (below 40°C / 100°F) and avoid the drying cycle (generally above 60°C / 140°F) • Washing by hand: do not leave the parts to soak in
HOW TO READ THE RECIPES Difficulty of the recipe: very easy easy more advanced Measurements: 1 bowl = 250-300g Using the metal blade Using the emulsifying attachment 1 pulse = press the PULSE button for 1-2 seconds and release. • The essentials ....................................................................................11 • Everything for the well-dressed salad ..........................................21 • Tantalising appetisers ..............................................................
The essentials
Classic mayonnaise • • Preparation: 3 min. For 1 bowl 2 egg yolks 1 tablespoon strong mustard 300ml olive or sunflower oil salt and pepper 2 tablespoons vinegar (optional) Place the egg yolks, mustard, salt, pepper and 1 tablespoon of oil in the bowl and pulse 3 times. Then, keeping your finger on the pulse button (continuous mode), slowly drizzle the oil through the feed tube until the mayonnaise is the right consistency (for 30 seconds). For best results all the ingredients must be at room temperature.
Aïoli sauce • • • Preparation: 5 min. For 1 bowl 1 bowl mayonnaise 3 garlic cloves Peel the garlic cloves, cut them in half and discard the central shoots. Chop the garlic in the Micro bowl (5/6 pulses). Prepare the mayonnaise as indicated p.12. Serve with steamed vegetables, cold cooked fish, hard boiled eggs, etc. Béarnaise sauce • • Preparation: 10 min. • Cooking: 10 min.
Cocktail sauce • • Preparation: 10 min. For 1 bowl 1 1 1 1 2 1 bowl mayonnaise tablespoon tomato ketchup tablespoon port or cognac teaspoon Worcester Sauce drops Tabasco sauce tablespoon crème fraîche Make the mayonnaise using our classic recipe (p.12), then add the other ingredients and pulse 5/6 times until the sauce is the right consistency. Serve with avocado pear, prawns, etc. Ravigote (green herb) sauce • • Preparation: 5 min.
Tartar sauce • • • Preparation: 5 min. For 1 bowl 1 bowl mayonnaise 4 gherkins 2 tablespoons capers 1 small spring onion parsley, chives, chervil salt and pepper Place the gherkins, capers, onion and herbs in the Micro bowl. Pulse 5/6 times. Prepare the mayonnaise as indicated p.12. Gently fold the mixture into the mayonnaise. Pulse 2/3 times. Season to taste. Serve with raw fish, cooked fish or beef. Garlic butter for stuffing snails • • Preparation: 5 min.
Pesto • • Preparation: 10 min. For 1 bowl 2 small garlic cloves 1 bunch basil 50g Parmesan cheese 50g pine nuts 100ml olive oil fleur de sel (unrefined salt) and pepper 18 The essentials Wash the basil, remove the leaves and pat them dry. Peel the garlic cloves, cut them in half and remove the central shoots. Place the garlic, basil, pine nuts, Parmesan cheese, pepper and 1 teaspoon salt in the bowl. Pulse approximately 10 times to obtain a smooth mixture.
Fish marinade • • Preparation: 5 min. For 1 small bowl 1 lemon juice 1 tablespoon pink peppercorns 1 sprig flat-leafed parsley 4 chive leaves 50ml olive oil fleur de sel (unrefined salt) and pepper Place the pink peppercorns and herbs in the Micro bowl and pulse 4/5 times. Then, blending continuously for 20 to 40 seconds, add the lemon juice and olive oil via the feed tube. Season according to taste.
Harissa • • Preparation: 15 min. For 1 bowl 250g red chilli peppers 1 garlic clove 1 teaspoon coriander seeds 1 teaspoon caraway 5 tablespoons olive oil 1 teaspoon salt 1 teaspoon cumin (optional) 20 The essentials Deseed the chilli peppers, rinse and drain several times in a sieve. Place them in the Micro bowl with the garlic cut into quarters and pulse 6/7 times. Add the other ingredients and pulse a further 4/5 times.
Everything for the well-dressed salad
Sauce for Asparagus • • Preparation: 5 min. For 1 bowl 3 tablespoons fromage frais 2 tablespoons orange juice 1 teaspoon cider vinegar 3 chives leaves salt and pepper Place all the ingredients in the bowl (except for the chives). Pulse 5/6 times, then blend for 5 seconds. Scatter with snipped chives just before serving. For a lighter sauce, add an egg white. Blue cheese sauce • • Preparation: 5 min.
Plum sauce • • Preparation: 5 min. 1/2 Place all the ingredients in the bowl, pulse 4/5 times, then blend for 10 seconds. 1/2 Delicious with all kinds of ham and pork (e.g. chops). For 1 small bowl teaspoon grain mustard pot (60g) smooth yoghurt 1 teaspoon orange juice 1 teaspoon plum jam 1 tablespoon vodka Curry sauce • • Preparation: 5 min. For 1 bowl 6 tablespoons crème fraîche 1 teaspoon curry powder 3 teaspoons lemon juice Place all the ingredients in the bowl and pulse 3/4 times.
Green sauce • • Preparation: 5 min. For 1 small bowl 50g cooked spinach 2 hard boiled egg yolks 4 tablespoons olive oil 1/2 pot (60g) smooth yoghurt 2 teaspoons vinegar 1 small garlic clove 1 spring onion 1 sprig dill 1 sprig tarragon 1 sprig parsley 1 pinch grated nutmeg Place all the ingredients in the bowl, pulse 4/5 times, then blend for 10 seconds. Delicious with fish, cold meats and pasta salads. Goat's cheese sauce • • Preparation: 5 min.
Honey and mustard sauce • • Preparation: 5 min. For 1 small bowl 1 tablespoon honey 5 tablespoons olive oil 1 tablespoon grain mustard 2 tablespoons lemon juice 1/2 crushed garlic clove Place the mustard, lemon juice, honey and crushed garlic in the bowl. Press the pulse button twice, then switch to continuous mode about 10 seconds and add the olive oil via the feed tube. Totally transforms a chicory and walnut salad, served with thinly-sliced chicken breast. Grapefruit sauce • • Preparation: 5 min.
Tuna sauce • • Preparation: 5 min. For 1 small bowl 4 tablespoons smooth fat free fromage frais 1 tablespoon tuna in brine 1/2 shallot 1 sprig flat-leafed parsley 3 chive leaves salt and pepper Place the shallot, parsley and chives in the bowl, pulse 2/3 times, then add the tuna, fromage frais, salt and pepper. Blend for 10 seconds. A low-calorie sauce for raw vegetables. Yoghurt sauce • • Preparation: 3 min.
Latino chilli sauce • • Preparation: 10 min. For 1 small bowl 4 green chilli peppers 1/4 onion 1 sprig fresh coriander 1 sprig parsley 2 tablespoons lemon juice 2 tablespoons olive oil 3 teaspoons vinegar 1 teaspoon fleur de sel (unrefined salt) Cut the chilli peppers open, remove the seeds and cut the flesh into 2 cm squares. Place them in the bowl with the onion, coriander and parsley. Pulse 4/5 times, then add all the other ingredients and blend for 30 seconds.
Thai sauce • • Preparation: 5 min. For 1 small bowl 4 tablespoons lemon juice 3 tablespoons olive oil 1 tablespoon soy sauce 1 tablespoon sesame oil 1 pinch Demerara sugar 1 cm fresh ginger 1/2 garlic clove 10 basil leaves 1 pinch chilli powder Peel the ginger and garlic clove and place in the bowl with the basil leaves. Pulse 5/6 times, add the other ingredients and give a further 3/4 pulses. Serve with a selection of raw vegetables, such as grated carrot, bean sprouts, lettuce and shitake mushrooms.
Cherry tomato vinaigrette • • Preparation: 5 min. For 1 small bowl 8 cherry tomatoes 6 tablespoons olive oil ½ garlic clove 1 tablespoon balsamic vinegar 10 basil leaves fleur de sel (unrefined salt) and freshly-ground black pepper Place the cherry tomatoes, basil and garlic in the bowl. Season to taste. Pulse 3/4 times, then, switch to continuous mode about 10 seconds and add the oil and vinegar via the feed tube. A delicious dressing for pasta or bean salad.
Tantalising appetisers
Anchovy paste • • Preparation: 10 min. For 1 large bowl 200g anchovies in olive oil 160g crème fraîche 2 garlic cloves 1 teaspoon balsamic vinegar 1 slice bread pepper milk Wipe the anchovies with kitchen paper, soak the bread in some milk, then squeeze out the excess. Place the anchovies, bread, garlic cloves (remove the central shoot), vinegar and pepper. Blend for approximately 30 seconds to achieve a smooth paste. Open the lid and add the crème fraîche. Blend until it is evenly mixed.
Aubergine purée • • Preparation: 10 min. • Cooking: 1 hr For 1 bowl 1 small aubergine 1 small garlic clove 2 tablespoons olive oil 1 tablespoon lemon juice Coarse salt fleur de sel (unrefined salt) and pepper Preheat your oven to 180 °C (gas mark 6). Wash and dry the aubergine and pierce it with a fork. Place it in an oven dish lined with coarse salt and cook for approximately 45 min. until the skin is soft and the flesh tender. Allow to cool. Cut the garlic in half and remove the shoot.
Creole dip • • Preparation: 10 min. • Cooking: 5 min. For 1 bowl 1 red pepper 100ml coconut milk 200g fromage frais juice of 1/2 lime salt and chilli powder Wash, deseed and chop the pepper into pieces. Cook the pepper and coconut milk in a saucepan for approximately 5 min. Add a pinch of salt and a pinch of chilli powder. Allow to cool, then pour into the Micro bowl, add the fromage frais, lime juice and press the pulse button 2/3 times before blending for 30 seconds.
Guacamole • • Preparation: 5 min. For 1 bowl 2 ripe avocados 1 tablespoon crème fraîche 1 lime Few drops Tabasco sauce 1 small onion (or spring onion) dash of olive oil salt and pepper Cut the onion into quarters and place in the bowl. Press the pulse button 3 times, then add the peeled avocados cut into pieces, the lemon juice, crème fraîche, a few drops of Tabasco sauce and a dash of olive oil. Blend for approximately 1 min., until the mixture is smooth, and season according to taste.
Courgette purée • • Preparation: 5 min. • Cooking: 25 min. For 1 bowl 3 small courgettes 1 garlic clove 1 pinch chilli powder 5 tablespoons olive oil juice of 1/2 lemon 2 sprigs mint salt and freshly-ground black pepper Wash the courgettes and cut into slices. Fry them in 3 tablespoons of olive oil, with the crushed garlic and chilli powder. Cover and cook gently for approximately 25 min., stirring regularly.
Tuna rillettes • • Preparation: 5 min. For 1 bowl 1 tin tuna in brine (190g net) 2 tablespoons crème fraîche 1 teaspoon olive oil 1 teaspoon mustard juice of 1/2 lemon chives fleur de sel (unrefined salt) and pepper Empty the tuna out of the tin and place in the Micro bowl. Add the other ingredients, pulse 4/5 times. Spread on toasted slices of wholemeal bread. Dijon sauce • • Preparation: 5 min.
Tomato and red pepper sauce • • • Preparation: 15 min. • Cooking: 15 min. For 1 bowl 1 bowl mayonnaise made with olive oil 1 red pepper 1 tomato 1 garlic clove 1 teaspoon tomato purée 5 sprigs basil 1 pinch sugar salt and pepper Roast the pepper under the grill or in the oven for approximately 15 min., turning regularly. Meanwhile, make the mayonnaise (see p.12) with olive oil and set aside in the Micro bowl. Skin and deseed the pepper and cut into pieces.
Crab and cottage cheese sauce • • Preparation: 5 min. • Cooking: 5 min. For 1 large bowl 100g cottage cheese 100g fromage frais 1 tin crabmeat (170 g net) 50g green olives 1 tablespoon whisky salt and pepper Place all the ingredients in the bowl. Press the pulse button 2/3 times, then blend continuously for 30 seconds. Delicious with savoury biscuits. Taramasalata • • Preparation: 10 min.
Tzatziki • • Preparation: 15 min. + 30 min. For 1 bowl 1 small cucumber 2 ½ Greek-style yoghurt 1 garlic clove degermed 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 sprig mint salt and pepper Peel the cucumber and cut into 2 cm pieces. Place these in the bowl and pulse 5 times. Place the chopped cucumber in a sieve, sprinkle with salt and leave to stand over a bowl for 30 min. Squeeze the cucumber in a tea towel. Chop the garlic in the bowl, then add the yoghurt, mint, olive oil and vinegar.
The essentials Classic mayonnaise .............................................12 Fat-free mayonnaise ..............................................12 Aïoli sauce ..........................................................13 Béarnaise sauce ..................................................13 Rémoulade sauce .................................................13 Cocktail sauce .....................................................15 Ravigote (green herb) sauce .................................15 Rouille sauce ..
Tantalising appetisers Recipe index Anchovy paste ......................................................33 Sardine and lemon pate ........................................33 Aubergine purée ...................................................34 Creole dip .............................................................35 Fennel and fresh goat's cheese ..............................35 Guacamole............................................................37 Tunisian carrot purée ..................................
Réf. : 460 024 - 05/2013 - UK Thanks: to all the people who let us share their recipes Photography: Prise De Vue Production, Studio Crampont, Studio Péchart, Fotolia Photogravure: Fotimprim - Paris Printed in France by Bezin Haller - May 2013 This symbol indicates that this product should not be treated as regular household waste. It should be taken to a collection point for the recycling of electrical and electronic equipment.
