Magimix 3200 compact food processor
Contents
1. agimix invented the food processor and now we proudly present our latest generation The domestic versions of appliances designed for professional chefs our Compact and Cuisine Syst me processors are simple to use sturdy and efficient Use your Magimix food processor to prepare delicious summer time treats using the wide selection of accessories available And don t forget that irresistible home baked bread Your food processor and its accessories p Compact 3200 Compact 3200 CS 4200 CS 4200 CS 4200 Parts and accessories White Chrome White Chrome Satin steel Satin steel f ommon i a 2 ta L i x Ex di accessories Mini bowl Midi bowl Metal blade Dough blade Egg ine Storage spatula 2 mm slicer ED 2 mm grater ED ED GO A mm slicer A mm grater GO ED ED GO French fry Stir Fry disc Parmesan disc Ds Citrus press es 2 Juicer XL feed tube Power 950 W et HOME BAKED BREAD Preparation 5 min Proving 2 hours Baking 30 min 210 C or gas mark 7 Ingredients 350 g plain flour 1 sachet dried yeast or approx 30 g easy blend tablespoons sunflower oil 2 level teaspoons salt 1 level teaspoon sugar 165 ml hand hot water Preparation Pour the flour oil salt and sugar into the bowl fitted with the dough blade e Switch your food processor on While it is running combine the yeast and warm water and pour into the bowl vi2. HE FOLLOWING e Parmesan disc e French fry Stir Fry disc e Julienne disc e 6 mm slicer e 6 mm grater If you purchase a Compact or Cuisine Syst me food processor between June 1 and August 31 2006 To find out how to receive yout discs see the rules overleaf ae to be returned before 30 09 06 to Magimix Disc Offer Magimix UK Ltd 19 Bridge Street Godalming Surrey GU7 1HY ELITE Rasteode Kenn a certify that today purchased a Magimix Food Processor from AMEN do MN ee nary enclose my till receipt please tick Q Daten rs re ere signe a eat my ene ene EEE
3. K Satin steel Parmesan grater Julienne disc slicer Already supplied with your appliance Here s how When you purchase a Magimix 3200 4200 or 5200 Food Processor between 1 June and 31 August 2006 fill in this voucher and send it to Magimix UK Ltd together with your till receipt which will be returned as proof of purchase You will then receive your free discs within 28 days Terms and conditions This application must be accompanied by your original till receipt as proof of purchase Photocopies of till receipts are not accepted Incomplete entries are void Send to Magimix UK Ltd 19 Bridge Street Godalming Surrey GU7 1HY The free discs will be sent to you along with your proof of purchase within 28 days This offer closes on 31 August 2006 Claims must be received by 30 September 2006 This offer is only applicable to a Bonafide domestic consumer purchase b Purchase made at retail outlets displaying this offer c Residents of UK and Republic of Ireland d Offer only applies to purchase made between 1 June and 31 August 2006 Magimix at its absolute discretion reserves the right to determine genuine claims Magimix regrets that they can t accept responsibility for applications lost or delayed in the post If in doubt use recorded delivery because proof of posting is not proof of receipt e No alternatives to this offer will be made FREE DISCS OFFER MAGIMIX WILL SEND TO YOU THE 2 DISCS OF YOUR CHOICE FROM T
4. a the feed tube e Switch off as soon as the dough starts to form a ball e Leave to rise for 1 2 hour Knock the air out of the dough by hand Dust with flour and place in a deep sandwich tin e Leave to prove for approx 2 hours Bake for 30 min in the preheated oven at gas mark 7 For a crustier loaf leave in the oven for 10 more min at gas mark 10 e Allow to cool and enjoy Suggestion You can also flavour your bread with raisins hazelnuts or walnuts Chop the nuts using the Pulse button CS 4200 XL Somi steel Red Cream Mini bowl Midi bowl Photos are not legally binding Starter Salad filled pitta bread Preparation Pitta 10 min Filling 10 min Cooking 2 3 min per pitta bread g gt Dough blade French Fry Stir Fry disc or Julienne disc 6 mm slicing disc mini bowl Ingredients Pitta 4 feed tubes of flour 300 ml hand hot water 1 packet dried yeast 1 tbsp sugar 2 level tsp salt 1 tbsp olive oil Filling 3 carrots 1 cucumber 6 large lettuce leaves 10 radishes Y2 red cabbage 1 punnet cherry tomatoes 2 hard boiled eggs 6 green asparagus spears Dressing 500 ml full fat fromage frais a few chive leaves salt amp pepper Put the flour yeast sugar salt and olive oil in the bowl with the dough blade Switch your food processor on While it is still running gradually add the warm water via the feed tube until the dough forms a ball Transfer the dough t
5. eat for 5 min Sift the icing sugar and ground almonds into a large bowl Using your Magimix spatula gently fold in the egg whites a third at a time The mixture should be smooth and glossy If you have one pour the mixture into a piping bag Pipe it into rounds measuring 4 5 cm in diameter on a baking tray lined with baking parchment Leave the macaroons to form a crust for 30 min before putting them in the oven Bake at 150 C for 10 min The macaroons should be dry on the outside and soft on the inside They will taste even better if you make them the day before Cut the strawberries using the 4 mm slicing disc Arrange the sliced strawberries on half the macaroons and cover with the remaining ones Dust with icing sugar and serve with raspberries to add a sharper flavour Tips You can also sandwich the macaroons together with butter cream To ring the changes add a few drops of vanilla or coffee essence to the mixture or a little food colouring Built better to last longer tine 5100 Magimix magimix Cuisine Syst me 5200 Duo Plus Cuiseur Vapeur M100 Customer care number 01483 427411 www magimix com ei ans ln an at neta aii alte alata Gham ain al nh i nln dla ad latin alec alate ane an 2 discs worth 13 95 each when you buy a Magimix 3200 4200 4200 XL 5200 or 5200 XL food processor Tick two circles in the table below to select the two discs you would like to receive Ref 18404 U
6. fromage frais 2 egg yolks I V2 tbsp strong mustard 300 ml oil 2 tbsp vinegar salt amp pepper Soak the gelatine in a bowl of cold water Wash and peel the vegetables Using the 6 mm slicer cut the carrots courgettes and peppers stacking them horizontally in the feed tube Par boil the vegetables for 10 min in a pan of boiling salted water Do not drain Put the egg yolks mustard and 1 teaspoon of the oil in the mini bowl Blend for 20 s then add half the oil via the feed tube in a thin trickle at first then more quickly as the mixture starts to thicken While the processor is still running add the salt and pepper then the rest of the oil At the very last minute pour in the vinegar Add the fromage frais and the gelatine diluted in 100 ml of the vegetable cooking water Remove the vegetables from the water with a slotted spoon and lay them on sheets of kitchen paper Line the base of a terrine with slices of carrots courgettes and peppers then add alternate layers of vegetables and sauce Leave to chill for 4 hours in the fridge Serve chilled Eat the terrine either on its own or with grilled meat Dessert Strawberry macaroons Preparation 20 min 4 Cooking 20 min Metal blade Egg whisk Spatula 4 mm slicing disc amp Ingredients 2 egg whites 120 g icing sugar 70 g ground almonds punnet strawberries 1 punnet raspberries Put the egg whites in the bowl with the egg whisk and b
7. o a large bowl dust with flour and cover with a tea towel Allow to rise at room temperature for 1 to 2 hours Wash and peel the vegetables Cut the carrots and cucumbers using the Julienne or the French Fry Stir Fry discs Using the 6 mm slicer slice the red cabbage Replace this disc with the 4 mm slicer and slice the radishes Stand the asparagus spears in a pan of boiling salty water and cook for 10 min They should still be firm Refresh in cold water and drain Chop the hard boiled eggs Place each ingredient in a separate bowl In the mini bowl blend the fromage frais with the chives Add salt and pepper via the feed tube to season Divide the pitta dough into small balls the size of a hen s egg Roll these out to form thin circles 10 15 cm in diameter Heat the oil in a frying pan and cook each pitta bread for a few minutes on each side The bread should remain soft and white Allow to cool Roll each pitta bread into a cornet shape securing it with a wooden cocktail stick Line it with a lettuce leaf and fill with red cabbage carrot and cucumber sticks sliced radishes asparagus cherry tomatoes etc according to taste Scatter with the egg and top with a little dressing 4 Main dish Summer vegetable terrine 7 Preparation 20 min 4 hours in the fridge Cooking 10 min Metal blade 6 mm slicer eo Ingredients 7 sheets gelatine 4 medium sized carrots 3 courgettes 1 red pepper 200 g full fat
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