MAGIMIX C 3200 Instructions For Use Manual

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MAGIMIX C 3200 Instructions For Use Manual Manual pdf 104 page image

1. Allow the mangoes to defrost just enough to cut the pieces in two (widthwise).2. Put the gingerbread in the main bowl with the metal blade and blend for 30 seconds.3. Add the yoghurt and mango. Blend for 30 seconds. Scrape the mixture off the bowlwalls with the spatula. Blend for a further 30 seconds.4. Eat immediately.Chef’s tips: for an even more luscious version, replace the yoghurt with 2 scoopsof vanilla ice cream. You can also replace the gingerbread with speculoos biscuits.ring the changes by using frozen strawberries, peaches, melon, etc.1. Preheat your oven to 180 °C (gas mark 4).2. Using the yoghurt pot to measure out the ingredients, put the eggs, yoghurt, oil andsugar in the bowl with the metal blade. Blend for 20 seconds.3. Add the flour and baking powder. Blend for a further 20 seconds. If necessary, scrapethe mixture off the bowl walls with the spatula.4. Add the pear halves, cut into large pieces, and the chocolate chips. Pulse twice.5. Butter the muffin tins and dust with flour.6. Divide the mixture between the tins, filling them no more than three-quarters full.7. Bake for about 20-25 minutes.Instant mango ice creamPear and chocolate muffinsPreparation: 5 minPreparation: 10 min Baking: 20-25 min Equipment: muffin tins104300g frozen mangoes125g creamy yoghurt1 slice gingerbread100g chocolate chips4 pear halves in syrup3 eggs1 level tbsp baking powder1 pot yoghurt (125g)1 pot vegetable oil3 pots plain flour2 pots caster sugarServes 410-12 muffinsDeSSertS