JUICE EXTRACTOR SMOOTHIEMIX - Juicer MAGIMIX - Free user manual and instructions

USER MANUAL JUICE EXTRACTOR SMOOTHIEMIX MAGIMIX

Recommendations - How to understand the recipes 42

Recipes

Fruit and vegetable juices 43

Apple and strawberry 44

Orange and tangerine 44

Red fruits 44

Pineapple, mango and kiwi fruit 45

Pineapple and broccoli 45

Passion fruit, banana, orange and lemon 45

45

Apple, carrot and orange 46

Lettuce, cucumber, radish, celery and tomato 46

Carrot,beetroot and celery 46

Just desserts 47

Raspberry yoghurt 48

Revitalising tisane 48

Melon lassi 48

White chocolate and passion fruit mousse 49

Mini grapefruit flans 49

Blueberry sorbet 50

Mint and lime granité 50

Strawberry jam 52

Redcurrant jelly 52

Coulis and soups 53

Classic tomato coulis 54

Hot vegetable coulis with basil and pepper 54

Gazpacho 55

Greek-style cucumber soup 55

CENTRIFugeUSE
Pousoir

Couvercle

Passion, banane, orange, citron

OU

Pour 2 verres

6 fruits de la passion
1 banane
2 oranges
1 citron vert

Preparation:5min

tijm of verse basilicum

zout,peper

For firm-fleshed fruit and vegetables, such as apples, carrots, melons and cucumbers.

COULIS MAKER*

- Pusher

Funnel

- Lid

- Juice extractor

For soft (or cooked) fruit and vegetables, such as raspberries, blackcurrants and tomatoes

• according to models

Lower the juice extractor basket onto the motor shaft.

Place the lid on the bowl and turn anticlockwise until it locks into place.

Wash the fruit and vegetables and cut into pieces. There is no need to peel them or remove the pips.

Switch on and place the fruit or vegetables a few pieces at a time, guiding them down with the pusher. Switch the processor off when finished.

You can juice any number of fruit and vegetables, ranging from apples, pineapple beetroot, carrots, celery and cucumber.

WARNING

• Never insert your fingers or a foreign object into the feed tube. Always use the pusher supplied.
• Wait until the juicer basket has stopped turning before you unlock the lid.
• Do not use the juicer if the sieve has been damaged.

If your appliance starts to vibrate, switch off and empty the juice extractor basket. For maximum juice extraction, apply gentle pressure so that the fruit (or vegetable) comes in direct contact with the filter basket.

At the end of juicing, wait a few seconds for the appliance to finish extracting the juice before switching it off.

Lower the juice extractor basket onto the motor shaft.

Fit the paddle in the juice extractor basket.

Place the lid on top of the bowl and turn anti - clockwise until it locks into place.

Position the funnel on top of the feed tube. Switch on and leave to run without interruption until the juicing is finished.

Feed the fruit and vegetables in little by little, guiding them through with the pusher. Switch the appliance off.

If your appliance starts to vibrate, switch off and empty the juice extractor basket. In the case of some types of soft fruit, such as raspberries, you may need to leave the appliance running a little longer in order to maximise juice extraction.

Clean the removable parts using water and washing-up liquid immediately after use. Certain foods, such as carrots, can stain the plastic. Use a piece of kitchen paper with a little vegetable oil to remove some of the staining.

Juice extractor basket : insert the thin end of the spatula into the basket and scrape away the pulp.

Hold the basket vertically under a running tap. Clean the metal filter inside and out using the spatula provided.

It is vital to follow certain rules in order to avoid seriously damaging the removable parts:

• Dishwasher : select the minimum temperature and avoid if possible the drying cycle (generally ≥ 60^ ).
• Handwashing: avoid leaving parts to soak for too long.
• Detergents : read through the manufacturer's instructions to check that they are suitable for cleaning plastic items.

It is a good idea to vary your consumption of fruit and vegetables, as they do not all contain the same substances and are therefore good for you in different ways.

The fresher the fruit and vegetables, the more vitamins they will contain and the greater the amount of juice they will extract. If possible, choose organically-grown produce, especially in the case of fruit and vegetables you do not need to peel, as the skin is generally rich in nutrients. To dilute your juice, use mineral water.

Drink or use the juice immediately, if possible, as certain vitamins are destroyed by exposure to light or oxygen. Should you wish to store the juice, add a few drops of lemon juice so that it keeps for longer and place it in the refrigerator.

Always dilute dark red or green vegetable juices, as they are extremely powerful depuratives.

Fruit is rich in fructose (natural sugars), so if you cannot tolerate sugar, we advise you do not drink too much.

Children's digestive systems are more sensitive than those of adults, so dilute the juices you make to accustom them to this type of concentrated nutrition and choose fresh, light-tasting fruit juices.

HOW TO UNDERSTAND THE RECIPES

Difficulty of the recipe Very easy Easy More advanced

Use the citrus press*

Use the juice extractor

Use the coulis maker

Whenever you are given the choice between two different attachments for the same recipe, we always mention the most suitable one first.

Processing takes between 1 and 5 minutes, depending on the recipe.

*Included with some food processors. You can buy it as an optional accessory.

Apple and strawberry

A delicious appetite suppressant

Makes 2 glasses

2 apples

200 g strawberries

Preparation : 5 min

Wash and hull the strawberries, reserving 2 for decoration. Wash the apples and cut into pieces. Put the strawberries through the juice extractor or coulis maker first, then the apples. Stir and serve immediately.

Decoration tip : cut a slit in each strawberry and place one on the rim of each glass.

Orange and tangerine

A single glass of this juice contains your daily requirement in vitamin C

Makes 2 glasses

2 oranges
4 tangerines

Preparation : 5 min

Cut the oranges and tangerines in half. Press them and drink the juice straightaway.

Red fruit

A subtle combination where the sweetness of the grapes counters the tartness of the berries

Makes 2 glasses

200 g strawberries
200 g berries (redcurrants, raspberries, blackberries, etc.)
200 g red grapes

Preparation:5min

Gently wash the fruit. Hull the strawberries and strip the grapes from their stalks.

Prepare a coulis : start with the berries, followed by the strawberries and finally the grapes.

Pineapple, mango and kiwi fruit

A delicious natural pick-me-up

Makes 2 glasses

1/2 medium-sized pineapple

1 small mango
1 kiwi fruit

Preparation : 5 min

Peel the fruit and remove the mango stone. Cut into large pieces. Put the mango through the coulis maker, followed by the pineapple. You can also use the juice extractor to prepare this cocktail, but the extraction will be lower. As this juice can be quite thick, you may wish to dilute it with a little mineral water.

Pineapple and broccoli

A highly original cocktail extremely rich in vitamin C

Makes 2 glasses
4 florets broccoli
12 pineapple

Preparation : 5 min

Detach 4 florets from a head of broccoli and wash thoroughly. Remove the thick skin of the pineapple, then process it in the juice extractor, followed by the broccoli. Serve over ice.

Passion fruit, banana, orange and lemon

A delicious juice bursting with vitamins

and

Makes 2 glasses

6 passion fruit
1 banana
2 oranges
1 lime

Preparation:5min

Halve the passion fruit and scoop out the flesh with a teaspoon. Using the coulis maker, process the passion fruit, followed by the banana (peeled and cut into pieces). Extract the orange and lime juice in the citrus press (you can also peel the citrus fruit and process it using the coulis attachment instead however, extraction is lower).

Combine all the juices in a cocktail shaker with ice cubes. This cocktail tastes even better with the juice of a few strawberries (use the coulis maker).

Apricot and carrot

A combination rich in betacarotene for a rosy complexion

Makes 2 glasses

3 ripe apricots
4 medium-sized carrots

Preparation:5min

Wash and top and tail the carrots. Wash and stone the apricots. Process the apricots in the juice extractor first, followed by the carrots. You can dilute this cocktail with a little water, if it is too thick.

Apple, carrot and orange

A classic cocktail which everyone likes, as well as a good liver tonic

and

Makes 2 glasses

1 apple
2 oranges
2 carrots

Preparation : 5 min

Wash the fruit and vegetables. Top and tail the carrots and cut them and the apple into pieces to process in the juice extractor. Set aside the juice.

Extract the juice of the oranges using the citrus press or, if you prefer, peel the oranges, separate the segments and put them through the juice extractor with the other ingredients. Combine the juices in a cocktail shaker with a little crushed ice, if you wish.

Chill and serve immediately.

Lettuce, cucumber, radish, celery and tomato

Very good for the skin

Makes 2 glasses

6 lettuce leaves
2 tomatoes
100 g radishes
1 celery stick
12 cucumber
chives

Preparation:5min

Wash all the vegetables. Roughly peel the cucumber and remove the stalks of the tomatoes. Cut the bulky vegetables into pieces. Roll the lettuce leaves together before putting through the juice extractor, followed by the tomatoes, radishes, celery and, last of all, the cucumber. Scatter with chopped chives.

Carrot, beetroot and celery

Revitalising and cleansing

Makes 2 glasses

4 medium-sized carrots
1 cooked beetroot
1/2 celeriac

Preparation : 5 min

Skin the beetroot, wash the carrots and celeriac.

Cut all the vegetables into pieces. Put the beetroot through the juice extractor first, followed by the celeriac and lastly the carrots.

Raspberry yoghurt

A delicious dessert and detoxifier

Makes 4 glasses

300 g raspberries
1 large bunch black grapes
300 g creamy yoghurt
100 ml milk
12 teaspoon white pepper
2 teaspoons honey

Preparation:10min

Prepare a raspberry coulis (keep a few raspberries for decoration). Wash the grapes and strip off their stalks, then process in the coulis maker. Set aside approx. 100ml of the grape and raspberry coulis and whisk the rest into the yoghurt, milk, pepper and honey. Divide the reserved coulis between 4 short glasses, gently pour the yoghurt mixture on top.

Add a few raspberries to decorate.

Revitalising fisane

A health-giving combination of fruit and flowers

Makes 2 glasses

300 g black grapes
2-cm piece fresh ginger
200 ml camomile tisane

Preparation : 5 min

Wash the grapes and strip off their stalks. Peel the ginger and process it in the juice extractor, followed by the grapes. Combine the grape and ginger juice with 200ml piping-hot camomile tisane and drink immediately.

Melon lassi

Lassi is an extremely popular drink in India, where it generally accompanies hot, spicy dishes

Makes 4 glasses

12 melon
1 pot smooth yoghurt
200 ml water
1 teaspoon honey
1 tablespoon lemon juice

Preparation : 5 min

Cut the melon in half and discard the seeds. Remove the skin, cut into pieces and process in the juice extractor. Add the yoghurt, water, honey and lemon, then whisk together. Chill and serve straightaway.

White chocolate and passion fruit mousse

Serves 6

200 g white chocolate
5 passion fruit
4 eggs
125 g whipped cream
75 g sugar
mint leaves

• Preparation : 15 min - Cooking : 5 min
• Resting time : 4 hours

Cut 4 passion fruit in half and scoop out the pulp with a teaspoon before processing in the coulis maker. Melt the white chocolate in a bain-marie. Off the heat, add 60g passion fruit pulp and egg yolks. Stir well. Add the whipped cream. Whisk the egg whites until firm and add sugar. Gently fold the sweetened beaten egg white into the passion fruit coulis. Immediately spoon the mousse into small dishes and chill for at least 4 hours. When serving, divide the remaining fruit pulp between each mousse and decorate with mint leaves.

Decoration tip :sandwich the passion fruit pulp (with the pips) between 2 layers of the white chocolate mousse.

Mini grapefruit flans

Serves 4

2 grapefruits (for 300 ml juice)
125 g caster sugar
3 large eggs
4 teaspoons Demerara sugar
1 level tablespoon cornflour

Preparation: 10 min Resting time: 1 hour Cooking: 10 min + 30 min

Squeeze the grapefruits and pour 300 ml juice into a saucepan with the sugar. Simmer for 10 minutes over a low heat, stir, then leave to cool slightly. In a bowl, whisk the eggs with the cornflour. Add the lukewarm grapefruit juice, stirring constantly, then pour into 4 ramekins. Gently steam the small flans for 30 minutes in a pressure cooker or bain marie. Allow to cool. Sprinkle the flans with Demerara sugar and chill in the refrigerator for at least an hour. Serve chilled.

Blueberry sorbet

For approx. 1 I

600 g blueberries

50 g caster sugar

300 ml water

Preparation: 10 ~min + 25 ~min
- Cooking : 5 min

In a saucepan, boil 300ml water with the sugar to obtain a syrup, then remove from the heat.

Wash the blueberries and add them to the syrup while it is still hot. Process this mixture in the coulis maker and allow to cool. When cold, pour this coulis into a sorbet maker and freeze for approx. 25 minutes.

Mint and lime granité

Serves 6

10 limes

300 g sugar

6 sprigs mint

500 ml water

• Preparation : 10 min - Cooking : 5 min
• Freezing : 2 hours

Carefully remove the zest of 2 limes and immerse in the boiling water for 5 minutes. Drain and set aside.

Squeeze the limes using the citrus press to obtain 250ml juice.

Boil 500~ml water in a saucepan with the sugar to obtain a syrup. After removing the topmost leaves for decoration, add the mint stalks and simmer for 2 minutes. Turn the heat off and allow to cool. Remove the mint stalks and add the lime juice and zest to the syrup.

Pour into a dish and leave in the freezer to set. Break up the mixture every 30 minutes with a fork until you obtain large ice crystals. Divide the granite between the glasses, decorate with the mint sprigs and serve straightaway.

Strawberry jam

Makes 6-8 jars

1.5 kg strawberries
1.6 kg sugar
40g commercial pectin
1 knob butter

Wash and hull the strawberries. Process in the coulis maker and weigh out 1.4kg . Pour the coulis into a saucepan and heat.

In a bowl, mix the pectin with 2 tablespoons of sugar. Sprinkle this onto the coulis and stir in gently with a wooden spoon. Bring to the boil and keep it on the boil for 3 minutes, stirring constantly. Add the butter and sugar, bring back to the boil for a further 3 minutes, still stirring all the time. As soon as these 3 minutes are up, fill your jam jars (sterilized beforehand) right up to the top. Seal the jars immediately and tilt them in different directions for 5 minutes (if they have airtight lids) to eliminate any air bubbles, then leave to cool.

Note: commercial pectin (extracted from apples) is freely available. You will find it next to the sugar at your local grocer's.

Redcurrant jelly

Makes 4 jars

1.5 kg redcurrants
800 g sugar
20 g commercial pectin

Preparation:15min Cooking:10min

Wash the reductrants and strip them off their stalks. Process them in the coulis maker and weigh the juice (normally 800g ).

In a bowl, mix the pectin with 2 tablespoons of sugar. Place the juice in a preserving kettle and sprinkle the pectin on top, gently stirring it in with a wooden spoon. Bring the mixture to the boil and keep it on the boil for 2 minutes, stirring constantly. Add the same weight in sugar, return to the boil and cook over a high heat for 2 minutes, stirring constantly.

Skim to remove any foam and pour the jelly straight into the jars.

Tip: add a drop of lemon juice at the end of cooking to preserve the colour of the red fruit.

Classic tomato coulis

Makes 500 ml coulis (after reduction)

1 kg tomatoes
2 tablespoons olive oil
2 teaspoons sugar
2 garlic cloves

fresh thyme or basil (to taste)

salt and pepper

Preparation: 5 min Cooking: 30 min

Wash the tomatoes, cut into pieces, then process in the coulis maker and set aside. Pour the olive oil into a large frying pan, add the tomato coulis, crushed garlic cloves, thyme or basil and sugar.

Season with salt and pepper according to taste.

Reduce over a low heat for approx. 30 minutes.

Season as necessary.

Delicious with fresh pasta, this coulis can reduced further and spread over a pizza base.

Tip : make large quantities of this coulis when tomatoes are in season and freeze them.

Hot vegetable coulis with basil and pepper

Makes 800 ml

1 carrot

1 onion

1/2 leek

3 garlic cloves

5 tomatoes

200 ml chicken stock

7 basil leaves

1 tablespoon tomato

puree

olive oil

salt and pepper

bouquet garni

Preparation:10min Cooking:10min+5min

Dice the carrot, onion and half-leek; peel the garlic cloves. In a little olive oil, cook these vegetables in a frying pan with the lid on. During this time, wash and cut the tomatoes into large pieces. Then add them to the pan with a tablespoon of tomato puree and the bouquet garni. Simmer for approx. 10 minutes.

Next, add 200 ml chicken stock and the 7 basil leaves, season with salt and pepper and cook for a further 5 minutes or so. Process this preparation in the coulis maker. Season as necessary.

Serve with poultry or roast veal

Gazpacho

Serves 4^*

600 g ripe tomatoes

1/4 cucumber
1/4 red pepper
1/2 garlic clove
2 tablespoon olive oil salt and pepper

Preparation: 10 min Resting time : 3 hours

Wash the vegetables. Roughly peel the cucumber and remove the pepper and tomato stalks. Cut the vegetables into small enough pieces to fit through the feed tube. Peel the garlic. Process all the vegetables in the coulis maker to obtain a smooth texture (for a thinner consistency, use the juice extractor). Season with salt and pepper and olive oil. Chill for at least 3 hours.

For a more sophisticated starter, add tiny vegetable dice when serving.

• less when using the juice extractor (2-3 servings)

Greek-style cucumber soup

or

Makes 400 ml

1 / 2 cucumber

2 pots (300g) Greek yoghurt

chives (to taste)
mint (to taste)

salt and pepper

1 dash lemon juice

Preparation:10min

Wash and roughly peel the cucumber. Cut into pieces and process in the juice extractor or the coulis maker. Whisk the resulting cucumber juice with the yoghurts and add chopped mint and chives according to taste. Season with salt, pepper and a dash of lemon juice.

Suggestion : as an apéritif, serve this soup chilled in tiny glasses decorated with a small bundle of chives.

We reserve the right to alter at any time without notice the technical specifications of this appliance.

None of the information contained in this document is of a contractual nature. Modifications may be made at any time.

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