MAGIMIX Mini Plus User Manual

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MAGIMIX Mini Plus User Manual Manual pdf 53 page image

49Preparation: 10 min.Cooking: 25 min.Equipment: saucepan,deep serving dishConfit of Figs in a Citrus SauceWash the figs thoroughly. Using the citrus press, squeeze theoranges, lemon and grapefruit. Measure the juice obtainedand if there is less than half a litre, top up with water.Put the juice, sugar and 10 figs cut into quarters in a pan.Bring to the boil and cook for 10 minutes. Then add theremaining 8 whole figs and cook for a further 15 minutesover a low heat.Remove the 8 whole figs and set aside.Using the main blade and the Blendermix attachment, puréethe remainder of the fig mixture (about 1 minute).Cover the bottom of a deep serving dish with the fig purée,arrange the remaining figs on top and decorate with thefresh mint leaves.Tip: this dessert can also be served with a grapefruit ororange sorbet.Ingredients(serves 4)• 18 fresh figs• 2 oranges• 1 grapefruit• 1 lemon• 50g (2 oz) sugar• 6 fresh mint leavesDessertAdd the courgette flesh and pulse another 5 times to mixeverything thoroughly. Season lightly with salt and pepper.Fry the mixture in 2 tablespoons of oil for about 5 minutes overa moderate heat. Place in the courgette shells. Scatter each withthe remaining grated Parmesan cheese and add a small knobof butter. Bake in the oven preheated to 150°C / 300°F (gasmark 2) for about 15 minutes.Serve piping hot.Ingredients(serves 4)• 4 medium courgettes• 300g (11 oz) sausagemeat• 50g (2 oz) smokedstreaky bacon• 1 small onion• 2 tbsp olive oil• 1 egg• 2 tbsp grated Parmesancheese• 20g (3/4 oz) butter• Salt and pepperPROVENÇAL MENU