MAGIMIX Mini Plus User Manual

Also see for LE MINI PLUS: Manual

MAGIMIX Mini Plus User Manual Manual pdf 59 page image

55Preparation: 30 min.Cooking: 2 min.Equipment: saucepanNext, add the kidney beans and simmer for 15 minutes.Whilst the Chilli is simmering grate the cheese using thegrating disc. Check the seasoning, when ready to servescatter with the grated cheese.Serve with extra grated Cheddar and Tabasco sauce.Mango MousseWhip the cream in the bowl, using the egg whisk (see p. 20).Set aside in a large bowl.Peel and chop the mangoes and place in the main bowl,fitted with the main blade. Blend for one minute, then addthe icing sugar and blend for a further minute. Set aside.Soak the gelatine sheets in cold water for at least 10minutes.Drain thoroughly. Heat the lime juice and add the gelatine.As soon as it has melted, pour into the bowl with the mango.Pulse 3 times.Transfer to a dish and place in the freezer compartment untilit starts to have a firmer consistency.Gently fold this mixture into the whipped cream using aspatula.Chill in the refrigerator for 2 hours before serving.Serve with slices of kiwi fruit.Ingredients(serves 4)• 2 very ripe mediummangoes• 50g (2 oz) icing sugar• 3 sheets gelatine• 2 tbsp lime juice• 120ml (4 fl oz) whippingcream• 4 kiwi fruit (optional)DessertIngredients(serves 4)• 250g (9 oz) beef• 500g (18 oz) tinkidney beans• 2 medium onions• 3 large tomatoes or 1small tin peeledtomatoes• 1 small tin tomatopurée• 1 garlic clove• 3 tbsp olive oil• Chilli powder• Bouquet garni• Salt and pepper• Cheddar cheese• Tabasco sauceMEXICAN MENU