Le Micro
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). • 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. When pouring out contents of the bowl ensure you place one finger on the hub of the blade. 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).
HOW TO READ THE RECIPES Difficulty of the recipe: very easy easy 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: 5 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 • • 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 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. Switch to continuous mode and add the olive oil via the feed tube.
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) 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. Transfer the harissa to a small lidded container and cover with 3 tablespoons olive oil.
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 22 22 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.
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. Grapefruit 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 for 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. Yoghurt sauce • • Preparation: 5 min.
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.
Citrus vinaigrette • • Preparation: 5 min. For 1 small bowl 1 orange 1 lemon 1 teaspoon caster sugar 1 teaspoon Worcester sauce 100ml olive oil white pepper Squeeze the citrus fruits and place the juice in the bowl with all the ingredients. Blend for 10 seconds. Adds a touch of sunshine to a green salad served with slices of chicken breast, smoked duck breast or grated carrot. Cherry tomato vinaigrette • • Preparation: 5 min.
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 ½ 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 ½ 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.
Taramasalata • • Preparation: 10 min. For 1 large bowl 200g cod or carp roe 1 lemon juice 100ml milk 1 thick slice stale white bread 100ml olive oil salt and pepper Remove the crust and soak the bread in milk. Squeeze out the excess milk and put the bread in the bowl with the eggs, salt and pepper. Blend for approximately 5 seconds until the mixture looks smooth. Slowly add the oil via the feed tube: the taramasalata should have the same consistency as mayonnaise.
Gourmet dishes for the discerning baby
Carrot Parmentier • • Preparation : 5 min. • Cooking : 15 min. From 6 months onwards 50 g potato 100 g carrot 20 g minced beef 1 tablespoon butter Wash the potato and carrot, peel them and cut into pieces. Steam the vegetables and the steak for approximately 15 min. Place all the ingredients in the Micro bowl and pulse 4/5 times, then blend to obtain a smooth purée. Creamed salmon • • Preparation : 10 min. • Cooking : 15 min.
Pear and vanilla dessert • • Preparation : 5 min. • Cooking : 15 min. From 6 months onwards 1 large pear 1/2 sachet vanilla sugar or see recipe on page 19 Peel and core the pear and cut it into large pieces. Place it in a saucepan with 3 tablespoons water and simmer for approximately 15 min. over a low heat. Place the cooked pear in the bowl with the sugar and pulse 5/6 times. Allow to cool slightly. Apple and kiwi dessert • • Preparation : 8 min. • Cooking : 20 min.
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 Anchovy paste ......................................................31 Sardine and lemon pate ........................................31 Aubergine purée ...................................................32 Creole dip .............................................................33 Fennel and fresh goat's cheese ..............................33 Guacamole............................................................35 Tunisian carrot purée .............................................
Réf. : 460 062 - 04/2014 - 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 - April 2014 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.
