MAGIMIX Mini Plus User Manual

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MAGIMIX Mini Plus User Manual Manual pdf 45 page image

Preparation: 10 min.Cooking: 20 min.Equipment: (saucepan),tart ring or quiche tin,greaseproof or siliconepaperFresh Fig TartPre-heat the oven to 200°C / 390°F (gas mark 6).Butter the tin and line it with the puff pastry. Prick the basewith a fork. Cover it with a circle of greaseproof paper andweigh this down with baking beans to keep the pastry flat.Bake in the oven for 15 minutes.Meanwhile, simmer 4 of the figs in a saucepan with thesugar and water over a low heat until the liquid becomesvery syrupy. Pour into the main bowl and blend for oneminute.Cut the remaining figs into 4 to 6 pieces, depending on theirsize, and arrange them in the baked tart shell. Cover with thefig "jam" and return to the oven for 5 minutes.Ingredients(serves 4-5)• 1 pkt ready made puffpastry• 800g (13/4 lb) freshfigs• 100g (31/2 oz) sugar• 125ml of water41DESSERTSPreparation: 10 min.Cooking: 30 min.Equipment: cake tinVictoria Sponge CakeThis cake is made quickly and easily with the all-in-one method.Fit the main blade and place the butter, sugar, flour andbaking powder in the main bowl. Break in the eggs andprocess for 10-15 seconds, or until the cake is mixed. Youmay find it helps if you stop once to scrape* down the sidesof the main bowl.Turn into two bottom lined and greased 7-inch (18cm)sandwich tins*. Spread evenly and bake in a moderate oven175°C / 350°F (gas mark 4) for 20-25 minutes or until risen,golden brown and firm to the touch. Cool on a wire rack.Sandwich the cold cakes together with the jam and sift alittle icing sugar over the top. For a special occasion fill thecake with whipped cream and strawberries.Ingredients(serves 4)• 125g (4 oz) butter ormargarine softened• 1 tsp baking powder• 4 tbsp strawberry jam• 125g (4 oz) caster sugar• 125g (4 oz) self-raisingflour• 2 large eggs• Icing sugar to dust