LE DUO SALAD AND JUICE - Kitchen appliance MAGIMIX - Free user manual and instructions

USER MANUAL LE DUO SALAD AND JUICE MAGIMIX

Instructions for Use

Description 22

Use 23

Capacities 25

Recipes

Fresh spring rolls stuffed with goat's cheese 26

Greek salad 26

Coleslaw 28

Asian vegetable soup with noodles 28

Mushroom carpaccio with parmesan shavings 29

Spring bake 29

Melon fan with raspberry coulis 30

Zingy fruit salad 30

*The letter engraved on the disc indicates its function: R/G = Grater, E/S = Slicer. The number indicates the thickness of the cut: 2 = 2 mm

BEFORE USING THE BOWL, ALWAYS ENSURE THAT THE SMOOTHIEMIX ACCESSORY HAS BEEN REMOVED.

Lower the midi bowl onto the motor shaft.

Slot the disc support onto the motor shaft.

Select your preferred disc making sure that the engraved numbers/letters indicating that function are facing upwards.

Lower the disc onto the support.
Rotate anticlockwise until it slots into place.

Attach the lid and turn anticlockwise until it locks into place.

CAUTION

Always handle the discs with care, the blades are extremely sharp.
- Never insert a foreign object or your fingers into the feed tube. Always use the pusher supplied.

Put the fruit or vegetables in the feed tube.

Switch the appliance on and press down using the pusher.

Slicing: stand long, thin fruit and vegetables (carrots, leeks, etc.) upright in the feed tube, filling it completely.

Cut round fruit and vegetables (e.g. tomatoes and apples) in half, if necessary.

Grating: stack the fruit and vegetables horizontally for longer shreds.

MAX. 600g

of fruit or vegetables/sliced or grated

The quantities indicated are based on average-sized fruit or vegetables.

It is very important not to exceed these maximum capacities. If you hear a rubbing noise, switch the appliance off immediately. If you are processing larger quantities, make sure you empty the bowl regularly.

Fresh spring rolls stuffed with goat's cheese

2-mm

Serves 4

Preparation: 10 min

2 medium-sized carrots - 300g fresh goat's cheese – mint leaves - olive oil - soy saucepepper - chives - 8 spring roll rice papers

Grate the carrots using the 2-mm grating disc.

Transfer the carrots to a bowl and mix with 1 tsp soy sauce and 2 tbsp olive oil.

Moisten the rice papers by placing them on a clean, damp tea towel.

On each sheet of rice paper, place three mint leaves, some grated carrot and some crumbled goat's cheese. Season with pepper.

Roll up tightly.

Serve with your choice of dipping sauce and sprinkle with snipped chives.

Greek salad

2-mm 4-mm

Serves 4

Preparation: 10 min

12 cucumber - 12 red pepper - 4 small vine tomatoes - 1 red onion - 150g feta cheese generous handful black Greek olives - 12 lemon - 4-5 tbsp olive oil - black pepper oregano (optional)

Wash the vegetables and peel the cucumber.

Attach the 4-mm slicing disc to the support and slice the cucumber.

Replace the 4-mm disc with the 2-mm slicing disc.

Cut the pepper and onion into thin slices.

Transfer the sliced vegetables to a large bowl.

Add the lemon juice, olive oil, feta cheese and olives.

Season with pepper and stir gently.

Scatter with oregano.

Coleslaw

Serves 4

Preparation: 5 min

Resting: 1 h

1/4 white cabbage - 2 large carrots - 2 large onions - 150ml mayonnaise

Grate the carrots using the 4-mm grater.

Change the disc to the 2-mm slicer, and slice the white cabbage and the onion.

Place the ingredients in a bowl along with the mayonnaise and toss well to combine.

Chill for at least 1 h before serving.

Asian vegetable soup with noodles

2-mm

Serves 4

Preparation: 10 min

Cooking: 15 min

2 medium-sized carrots - 1 small courgette - 14 celeriac - 1 lemon - zest of 1 lime1cm fresh ginger - 50g dried Chinese noodles - 1 chicken stock cube - 1 garlicclove - salt & pepper - 8 basil leaves - bunch chives - 1 tbsp sesame oil

Wash the vegetables and peel the carrots, celeriac and ginger.

Pour 1 litre of water into a saucepan and bring to the boil. Add the stock cube, lemon, lime zest, ginger and garlic.

Remove from the heat and allow to infuse for about 10 min with the lid on.

Grate the carrots using the 2-mm grating disc. Empty the bowl, then grate the courgette and celeriac. Return the stock to the heat and as soon as it starts to boil, add the vegetables and cook for approx 5 min.

Meanwhile, cook the noodles separately, following the instructions on the packet. Drain and add to the stock just before serving.

Serve in bowls, scattered with basil, chives and add a dash of sesame oil.

Mushroom carpaccio with parmesan shavings

2-mm

Serves 4

Preparation: 15 min

Resting: 1 h

12 fresh wild mushrooms (medium-sized) - 2 tbsp olive oil - 1 lemon

50g parmesan - 20 basil leaves - sea salt - pepper

Mix the olive oil, lemon juice and chopped basil together.

Remove the stalks from the mushrooms and rinse under the tap.

Slice the mushrooms using the 2-mm slicing disc and arrange in a ring on each plate. Drizzle with some dressing and season with salt and pepper.

Cut the parmesan into shavings using the 2-mm slicing disc (for thinner slices, avoid pressing down on the pusher) and arrange on top of the mushrooms.

Refrigerate for at least 1 h before serving.

Spring bake

Serves 4

Preparation: 10 min

Cooking: 40 min

3 eggs - 500ml single cream - 1 small courgette - 1 carrot - 1 small turnip - 12 red pepper - 1 onion - 8 cherry tomatoes - chive leaves - thyme - 3 pinches ground nutmeg - 1 knob butter - salt & pepper

Preheat your oven to 170^

Wash the vegetables and peel if necessary. Cut the cherry tomatoes in half and grate the carrot, courgette and turnip using the 4-mm grating disc. Empty the bowl, turn the disc over and slice the pepper and onion.

Put the eggs, cream, chives and nutmeg in a large bowl. Season with salt and pepper and whisk until smooth.

Butter an oven dish and spread the vegetables evenly across the bottom. Pour the batter on top and add the cherry tomatoes, cut side up. Scatter with thyme.

Place the dish in the oven and bake for 40 min.

Serve warm with a salad and some aioli.

Melon fan with raspberry coulis

Serves 4

Preparation: 10 min

1 large melon - 300g raspberries - 12 lemon - 3 tbsp icing sugar - fresh mint

Cut the melon into quarters, remove the pips and rind. Slice using the 4mm disc then set aside.

Briefly rinse the raspberries. Fit the SmoothieMix attachment (see instructions in Le Duo user guide) and make the raspberry coulis. Add a trickle of lemon juice, followed by the icing sugar, and stir.

Drizzle a little of the coulis onto each plate and arrange the melon slices on top to form a fan shape.

Decorate with a few mint leaves and serve immediately.

Zingy fruit salad

4-mm

Serves 4

Preparation: 10 min

Resting: 30 min

4 satsumas - 1 mango - ½ lime - 1 tbsp icing sugar - 1 tbsp orange flower water

Peel the satsumas and slice them using the 4-mm slicing disc. Set aside.

Peel the mango, remove the flesh from the stone and cut into slices, using the 4-mm slicing disc.

Arrange the satsuma and mango on a plate alternating the layers.

Combine the icing sugar, orange-flower water and lime zest in a bowl.

Pour the mixture over the fruit and leave to soak in a cool place for 30 min before serving.

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