MAGIMIX LE MICRO User manual

Le Micro
Instructions for use
Recipe book
Instructions for use
Recipe book
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INTRODUCTION
Magimix invented the food processor more than 30 years ago and has used all
its experience to design Le Micro - an invaluable addition to your kitchen when
it comes to all those small every day tasks.
Despite Le Micro’s diminutive size, you will soon wonder how you ever did
without it, as it tirelessly chops, blends and mixes.
In the blink of an eye, you can now prepare a Bearnaise sauce to go with your roast
beef, tapenade black olive spread as an impromptu appetizer, or a grapefruit
dressing to add some zing to your summer salad … all those little extras that turn
each meal into a feast.
What’s more, you can make a whole range of quick mini meals to introduce your
baby to the authentic taste of home cooking.
We would like to thank you for choosing a Magimix product and hope that it will
give you full satisfaction and enjoyment.
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SUMMARY
Instructions for use
Description 4
How to use your appliance 5
Advice 6
Table of uses 7
Aftercare 8
Safety instructions 9
Recipes
How to read the recipes 10
Weights and measures 10
The essentials 11
Everything for the well-dressed salad 19
Tantalizing appetizers 27
Gourmet dishes for the discerning baby 37
Recipe index 46
PLEASE READ THE SAFETY INSTRUCTIONS THROUGH CAREFULLY
BEFORE USING YOUR APPLIANCE (P. 9).
!
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DESCRIPTION
Spatula
You can adjust the length of the power cord. Thread it through the
special notches to avoid vibrations.
*
Motor unit
Motor shaft
Bowl
Emulsifying attachment for mixing
and sauce-making
Metal blades for chopping and
blending
Lid
Slot for
adding solid
foodstuffs
Compartment
for adding
liquids
PULSE button
(intermittent mode)
*
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HOW TO USE YOUR APPLIANCE
Lock the bowl onto the motor unit
Carefully wash all the parts (except for the motor unit) before using your appliance for the
first time.
Place the accessory on the motor shaft
Add the ingredients Lock the lid into position
Once the blades have stopped you can open
the lid
Press the PULSE button
CAUTION ! the metal blades are extremely sharp. Always hold them by
the central hub.
!
1
4
7 8 9
5 6
2 3
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ADVICE
Adding liquid via the liquid compartment
in the lid
Adding solid foodstuffs via the slot in the lid
If necessary, push the food down with the
spatula and press the pulse button 2/3
times
Hold the blades in place while you pour
out the contents
PULSE mode :
The appliance automatically stops when you release the pressure on the pulse
button. This means that you remain in complete control of the chopping and
blending operations.
Continuous mode :
To achieve a more even texture or to blend certain preparations, keep your
finger on the button for several seconds. We have deliberately not added an "on"
button to avoid over chopping or blending.
Double failsafe :
If the bowl and lid are not properly locked into position and closed, the appliance
will not start. Do not leave the lid in the locked position when the appliance is not
in use (p. 5).
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As a rule :
• Cut the foodstuffs into 2-cm dice.
• Do not fill the bowl more than 2
/
3full.
• If you want to combine solids and liquids, process the solids first, then add
the liquids.
P mode = Pulse mode
C mode = Continuous mode
The times shown here are only approximate : you will need to adapt the
length and number of pulses according to the desired result.
Never use Le Micro to chop hard ingredients such as nutmegs as you
may damage it.
onion, shallot 2
/
3bowl 20 sec. • cut into 4
garlic 2
/
3bowl 20 sec.
fresh herbs 2
/
3bowl 20 sec.
ham 200 g 20 sec. in 2-cm dice
meat 350 g 15 sec. in 2-cm dice
cheese 200 g 50 sec. in 2-cm dice
walnuts, hazelnuts 200 g 25 sec.
fruit 2
/
3bowl 35 sec. in 2-cm dice
vegetables 2
/
3bowl 35 sec. in 2-cm dice
rusks 50 g 30 sec. broken rusks
Max.
Quantity Time* P C
Mode* Advise
TABLE OF USES
!
*
*
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The blades may become blunt if they frequently come into contact with
certain foodstuffs, such as parsley and hazelnuts. You can sharpen them
with a sharpening steel.
Never immerse the motor unit in water
8
AFTERCARE
Always unplug your appliance before
cleaning it.
Always clean it immediately after use
(water + washing-up liquid)
Accessories : use a bottle brush to clean
the bases of the accessories
Motor unit : wipe it with a soft, damp cloth
You must follow certain rules in order to avoid seriously damaging the removable
parts :
• Dishwasher : select the minimum temperature (< 40 °C) and avoid the drying
cycle (generally > 60 °C).
• Hand-washing : avoid leaving the parts in water containing detergent for too
long. Avoid abrasive products (e.g. Brillo pads‚).
• Detergents : check the manufacturer’s instructions to ensure that they are
compatible with plastic items.
!
*
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9
SAFETY INSTRUCTIONS
• Before switching on your appliance, make sure that the voltage of your mains
supply corresponds to that shown on the identification plate (underneath the
motor unit).
• Never leave children near the appliance unattended. It is not a toy and has not
been designed to be used by children.
• Never allow the power cord to dangle over the edge of the worktop. Never let
it come into contact with a hot or wet surface.
• Never use the appliance if it has fallen or been dropped. Take it to a Magimix
approved after-sales service to have it checked.
• If the supply cord is damaged, it must be replaced by the manufacturer, its
service agent or similarly qualified persons in order to avoid a hazard.
• The use of parts not recommended or sold by Magimix may result in injury or
electric shocks.
• Should any of the parts or accessories become cracked, mis-shapen or undergo
a change in dimension, they must be replaced.
• Always unplug your appliance:
– before moving it
– before cleaning it
– after using it.
• Never immerse the motor unit in water or place it in a dishwasher. Wipe it with
a damp cloth.
• Always handle the metal blades with great care as they are extremely sharp.
• Never place the metal blades on the motor shaft until the bowl has been
properly positioned.
• Check that the lid is completely horizontal and locked into position before
switching on your appliance

10
HOW TO READ THE RECIPES
WEIGHTS AND MEASURES
Difficulty of the recipe :
Measurements :
Using the metal blades
Using the emulsifying attachment
1 pulse = pressing the PULSE button for 1-2 seconds
very easy - easy - more advanced
1 teaspoon - 1 tablespoon
How to measure ingredients without weighing them
5 g
5 g
3 g
-
4 g
15 g
15 g
10 g
10 g
13 g
5 g 15 g
1 teaspoon 1 tablespoon
butter
crème fraîche
flour
grated gruyère cheese
oil
table salt
Liquid conversions
1.5 cl
25 cl
15 or 20 cl
35 or 40 cl
10 cl
3 cl
0.5 cl
1 tablespoon
1 teaspoon
1 large glass
1 small glass
1 bowl
1 coffee cup
1 liqueur glass
6 g 15 g
3 g 10 g
caster sugar
icing sugar
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THE ESSENTIALS
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THE ESSENTIALS
Serves 3 - 4
1 egg yolk
1 teaspoon strong mustard
15 cl olive or sunflower oil
salt and pepper
Place the egg yolk, mustard, salt, pepper and 1
tablespoon of oil in the bowl and pulse 3 times.
Then, keeping your finger on the pulse button
(continuous mode), slowly drizzle the oil through
the feed tube until the mayonnaise is the right
consistency.
For best results all the ingredients must be at room
temperature. You may wish to add a teaspoon of
vinegar or lemon juice, near to the end of the
blending process. Use a whole egg to achieve a
softer consistency.
Classic mayonnaise
• • Preparation : 3 min.
Serves 4
2 hard boiled egg yolks
1 teaspoon strong mustard
220 g low fat fromage frais
1 teaspoon vinegar
salt and pepper
Place the egg yolks in the bowl and pulse 3 times.
Add the other ingredients and pulse 4/5 times until
the mayonnaise is smooth.
Fat-free mayonnaise
• • Preparation : 5 min.
Serves 4
1 bowl mayonnaise
4 garlic cloves
Chop the garlic in the Micro bowl and gently fold
it into the mayonnaise.
Serve with steamed vegetables, cold cooked fish,
hardboiled eggs, etc.
Aïoli sauce
• • • Preparation : 5 min.
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13
Serves 4
2 shallots
2 sprigs tarragon
100 g chilled butter
2 egg yolks
10 cl vinegar
salt and pepper
Chop the shallots and tarragon in the Micro bowl
(4/5 pulses).
Place this mixture, together with the vinegar, salt
and pepper, in a small, thick-bottomed saucepan.
Over a low heat, reduce the ingredients to half
their original volume.
Pour this reduction into the bowl, add the egg yolks
and pulse 3 times. Add the diced butter and pulse
5/6 times until the sauce is the right consistency.
Serve with any type of grilled meat.
Béarnaise sauce
• • Preparation : 10 min. • Cooking : 10 min.
Make the mayonnaise using our classic recipe,
then add the other ingredients and pulse 5/6 times
until the sauce is the right consistency.
Serve with avocado pear, prawns, etc.
Cocktail sauce
• • Preparation : 5 min.
Serves 4
1 bowl mayonnaise
1 tablespoon tomato ketchup
1 tablespoon port or cognac
1 teaspoon Worcester Sauce
2 drops Tabasco sauce
1 tablespoon crème fraîche
THE ESSENTIALS
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THE ESSENTIALS
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Serves 4
1 teaspoon grain mustard
5 cl red wine vinegar
10 cl sunflower oil
1 shallot
chervil, tarragon, flat-leafed
parsley, etc.
Cut the shallot into quarters, place in the Micro
bowl with the vinegar, mustard and herbs. Pulse 10
times, then switch to continuous mode and drizzle
the oil through the feed tube.
Add all the fresh herbs you can find.
Serve with brawn and jellied or grilled meat.
Ravigote (green herb) sauce
• • Preparation : 5 min.
Serves 4
1 bowl mayonnaise
1 tablespoon mustard
1 shallot
Blend the shallot (5/6 pulses), then gently fold it
into the mayonnaise, together with the mustard.
Serve with salad ingredients such as grated
celeriac and shredded red cabbage, or with cold
hard boiled eggs and cooked fish.
Rémoulade sauce
• • • Preparation : 10 min.
Serves 4
2 teaspoons crushed garlic
2 egg yolks
25 cl olive oil
1 tablespoon tomato purée
1 g powdered saffron
1 pinch Cayenne pepper
salt
Place the crushed garlic, egg yolks, saffron, Cayenne
pepper and a little salt in the bowl and pulse 5/6
times. Then, switching to continuous mode, drizzle
the olive oil through the feed tube.
Add the tomato purée and give a few final pulses to
mix it in well.
The egg yolks must be at room temperature.
Serve with Mediterranean fish stew (bouillabaisse)
and fried or poached fish.
Rouille sauce
• • Preparation : 10 min.
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THE ESSENTIALS
16
Serves 4
1 bowl mayonnaise
4 gherkins
2 tablespoons capers
1 small spring onion
parsley, chives, chervil
salt and pepper
Place the gherkins, capers, onion and herbs in the
Micro bowl. Pulse 5/6 times, then fold this mixture
gently into the mayonnaise. Season to taste.
Serve with minced raw or cooked fish or beef.
Tartar sauce
• • • Preparation : 5 min.
For 2 dozen snails
125 g soft butter
2 garlic cloves
1
/2bunch parsley
2 drops pastis
salt and pepper
Place the parsley and garlic in the bowl and pulse
5/6 times. Add the pastis and diced soft butter.
Blend for 1 minute. Season and blend for a further
30 sec.
This butter can be used not only for stuffing snails
but also to flavour steamed vegetables or make
garlic bread.
Garlic butter for stuffing snails
• • Preparation : 5 min.
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THE ESSENTIALS
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Serves 4
2 small garlic cloves
1 bunch basil
50 g pine kernels
10 cl olive oil
fleur de sel (unrefined salt)
and pepper
Wash the basil, remove the leaves and pat them
dry. Peel the garlic cloves, cut them in half and
discard the central shoots. Place the garlic, basil,
pine kernels and 1 teaspoon salt in the bowl.
Pulse approximately 10 times to obtain a smooth
mixture. With the machine running, add the olive
oil via the feed tube.
You may wish to add a little Parmesan cheese.
Pesto
• • Preparation : 7 min.
Serves 4
juice of 1 lemon
1 tablespoon pink
peppercorns
1 sprig flat-leafed parsley
4 chive leaves
5 cl olive oil
fleur de sel (unrefined salt)
and pepper
Place the pink peppercorns and herbs in the
Micro bowl and pulse 4/5 times. Then, blending
continuously, add the lemon juice and olive oil via
the feed tube. Season according to taste.
Pour this marinade over minced or sliced raw fish
(carpaccio) and leave for approximately 2 hours
in the refrigerator before serving.
Fish marinade
• • Preparation : 5 min.
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THE ESSENTIALS
18
Serves 4
250 g red chilli peppers
1 garlic clove
1 teaspoon coriander seeds
1 teaspoon cumin
1 teaspoon caraway
4 tablespoons olive oil
1 teaspoon salt
Deseed the chilli peppers and rinse and drain several
times in a sieve. Place them in the Micro bowl with
the garlic cut into quarters and pulse 6/7 times.
Add the other ingredients and pulse a further 4/5
times.
Transfer the harissa to a small lidded container
and cover with 3 tablespoons olive oil. The harri-
sa must be left for 12 hours before using. It will
keep for several weeks in a sealed container in
the refrigerator. Dilute with a little stock and add
to couscous, soups and dried meat.
Harissa paste
• • Preparation : 15 min.
To make 250 g
250 g caster sugar
1 vanilla pod
Place the vanilla pod in the bowl. Pulse 10 times to
reduce it to a paste. Add the sugar and give a
further 4/5 pulses to achieve a smooth mixture.
You can combine the vanilla with ground
cinnamon. Use the sugar to flavour your desserts
(fruit tarts, crème brûlée, etc.).
Vanilla sugar
• • Preparation : 5 min.
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EVERYTHING FOR THE WELL-DRESSED SALAD
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EVERYTHING FOR THE WELL-DRESSED SALAD
20
Serves 4
3 tablespoons smooth
fromage frais
2 tablespoons orange juice
1 teaspoon cider vinegar
3 chives leaves
salt and pepper
Place all the ingredients in the bowl (except for the
chives). Pulse 5/6 times, then blend for 5 sec.
Scatter with snipped chives just before serving.
For a lighter sauce, add an egg white.
Sauce for Asparagus
• • Preparation : 5 min.
Serves 4
2 tablespoons vinegar
10 cl olive oil
75 g blue cheese
40 g hazelnuts
Salt
Chop the nuts in the Micro bowl (6/7 pulses). Add
the crumbled blue cheese, vinegar and a pinch of
salt, then pulse 2/3 times. Blend for approximately
10 sec. while you add the olive oil via the feed
tube.
Delicious with a chicory salad.
Blue cheese sauce
• • Preparation : 5 min.
Serves 4
50 g cooked spinach
2 yolks of hard boiled eggs
4 tablespoons olive oil
1
/2pot smooth yoghurt
2 teaspoons vinegar
1 small garlic clove
1 spring onion
1 sprig dill
1 sprig tarragon
1 sprig parsley
1 pinch grated nutmeg
Place all the ingredients in the bowl, pulse 4/5
times, then blend for 10 sec.
Delicious with fish, cold meats and pasta salads.
Green sauce
• • Preparation : 5 min.
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