11610 B - Blender MAGIMIX - Free user manual and instructions

Product Type	Blender
Brand	Magimix
Model	11610 B
Dimensions (H x W x D)	40 cm x 18 cm x 18 cm
Weight	3.5 kg
Power Supply	220-240 V, 50-60 Hz
Power Consumption	1000 W
Jug Capacity	1.5 L
Jug Material	Tritan (BPA-free)
Blade Material	Stainless steel
Number of Speeds	Variable + Pulse
Main Functions	Blending, pureeing, crushing ice, smoothies, soups
Safety Features	Safety lock on lid, non-slip feet, overload protection
Cleaning and Maintenance	Dishwasher-safe jug and lid; wipe motor base with damp cloth
Spare Parts Availability	Replacement jugs, blades, and seals available
Repairability Index	8/10
Warranty	3 years
Certifications	CE, RoHS

Frequently Asked Questions - 11610 B MAGIMIX

How do I clean the blender jug?

The jug and lid are dishwasher-safe. For manual cleaning, rinse immediately after use and wash with warm soapy water. Do not immerse the motor base.

Can I crush ice with this blender?

Yes, the powerful motor and stainless steel blades allow you to crush ice easily. Use the pulse function for best results.

What is the maximum capacity for hot liquids?

Do not blend hot liquids above 60°C to avoid pressure build-up. Allow liquids to cool before blending.

How do I replace the blade assembly?

Unscrew the blade base from the jug. Replace with a genuine Magimix blade assembly. Ensure it is tightened securely before use.

The blender stops suddenly during use. What should I do?

It may be due to overload protection. Unplug the blender, let it cool for 15 minutes, and reduce the load before restarting.

Can I blend nuts or seeds?

Yes, the blender can handle nuts and seeds for making nut butters or grinding. Use short pulses and scrape down sides as needed.

Is the jug BPA-free?

Yes, the jug is made from Tritan, which is BPA-free and shatter-resistant.

What is the warranty period?

This blender comes with a 3-year warranty against manufacturing defects. Register your product online to activate.

How do I remove the lid safely?

Always ensure the blades have stopped completely. Twist the lid counterclockwise to unlock and lift off.

Can I use the blender for grinding coffee beans?

It is not recommended; the blender is designed for wet ingredients and may not achieve consistent grind. Use a dedicated coffee grinder instead.

USER MANUAL 11610 B MAGIMIX

Instructions for Use

Safety instructions.... 2

Description 4

Assembling your blender 6

Assembling the mill 8

Blending capacities 9

Cleaning 10

Tips & Tricks....11

Recipes

Soups....13

Drinks 19

Frozen desserts 31

Other preparations....39

Mill Attachment recipes....47

Index of recipes....62

Two bowls of creamy soup with toppings, one with tofu cubes and herbs, the other with fresh tomatoes and lettuce garnish (no text or symbols visible)

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Glass of red smoothie with a whole straw and spoon on a woven mat (no text or symbols visible)

Close-up of a white bowl filled with pink ice cream scoops, surrounded by fresh berries and blueberries (no text or symbols visible)

Contents

IMPORTANT SAFEGUARDS

When using an electrical appliance, basic safety precautions should always be followed, including the following:

• Read all instructions thoroughly.
• To protect against electrical shock, never immerse the motor unit in water or put it in the dishwasher.
• This appliance can be used by children aged from 8 years and above, persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge. Providing they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Children should not play with the appliance. Cleaning and user maintenance should not be carried out by children without supervision.
• Do not operate any appliance with a damaged cord or plug, or after the appliance has malfunctioned or has been dropped or damaged in any way, or if it is not operating properly. The blender must be repaired by the manufacturer, its service agent or similarly qualified persons in order to avoid a hazard.
• Always unplug the appliance after use, before fitting or removing parts and before cleaning.
• If the blades get stuck, unplug the appliance before removing the ingredients that are blocking the blades.
• Check that the voltage rating of the appliance matches that of your electrical system.
• The appliance should always be connected to an earthed socket.
• Do not let cord hang over the edge of the table or countertop or touch hot surfaces.
• Do not put your fingers or any other object in the jug while the blender is in operation.
  • Always operate blender with cover in place.
• When blending hot liquids: remove measuring cup of cover and always start on slow speed (or soups program).
• Care should be taken when handling the sharp cutting blades, emptying the bowl and during cleaning.
• Switch off the appliance and disconnect from power supply before cleaning accessories or approaching parts that move in use.
• Do not use outdoors.

IMPORTANT SAFEGUARDS

• This appliance is intended solely for domestic use.
• The following usage is not covered by the warranty: in kitchen areas reserved for personnel in shops, offices and other workplace environments, on farms, by the patrons of hotels, motels and other commercial environments of a residential nature, and in bed and breakfast-type environments.

SAVE THESE INSTRUCTIONS.

a) A short power-supplycord (or detachable power-supplycord) should be used to reduce the risk resulting from becoming entangled in or tripping over a longer cord.
b) Longer detachable power-supplycords or extension cords are available and may be used if care is exercised in their use.
c) If a longer detachable power-supplycord or extension cord is used: 1) The marked electrical rating of the cordset or extension cord should beatleast as great as the electrical rating of the appliance; and 2) The cord should be arranged so that it will not drape over the counter to portable top where it can be pulled on by children or tripped over unintentionally.
If the appliance is of the grounded type, the extension cord should be a grounding-type 3-wirecord.

ENVIRONMENTAL PROTECTION

This symbol indicates that this product should not be treated as regular household waste. It should be taken to a collection point for the recycling of electrical and electronic equipment. For more details about collection points, please contact your local council or your household waste disposal service.

TABLEAU DE COMMANDE

0 = OFF: turn the selector to 0 to switch your appliance off.

When the selector is at 0, nothing will happen even if you press ON.

Crushed ice: automatic pulse feature for crushing ice cubes

(no need to add liquid).

Drinks: for mixing or blending liquid preparations such as milkshakes,

smoothies and cocktails.

Soups: for smooth hot or cold soups.

Frozen desserts: for mixing and puréeing denser or more compact

foodstuffs. Ideal for making frozen desserts such as Italian ice cream. Use

the safe-stir spatula for more efficient mixing. Add liquid if necessary.

NOTE: The pre-programmed functions will automatically stop once the function is complete.

Indicator light on = appliance is switched on and ready to be used.

Flashing indicator light = appliance in safety mode:

• Blending jug is missing or incorrectly positioned, adjust the jug to the correct position.
• Appliance overloaded: switch your appliance off (turn selector to 0) and either add some liquid or reduce the amount being blended before you switch it on again.

STOP: stops your appliance running.

ON: switches your appliance on.

PULSE: runs at maximum speed. The machine automatically switches itself off as soon as you release this button, giving you complete control of the task from start to finish. You can also press this button at the end of a task to emulsify the ingredients.

NOTE: When pulsing large quantities we recommend setting the blender at a low speed and enhancing the blend using the pulse button from a low speed to emulsify ingredients.

Carefully wash all the parts (except for the motor unit) before using your blender for the first time.

Hand holding a metal kitchen pan with a knife, showing liquid level (no text or symbols visible)

Position the seal on the rim of the 4-blade assembly. If it is not fitted properly, it may not be fully watertight.

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Reverse the blender jug. Place the blade assembly on the jug.

Close-up of a glass blender with a black lid and orange arrow indicating rotation (no text or symbols)

Screw the holder tightly onto the blender jug.

Close-up of a hand pressing a glass blender on a black base, with an orange arrow indicating the process (no text or symbols visible)

Position the jug on the motor unit, with the handle either to the left or right.

Close-up of a blender with strawberries being added to a bowl of fresh strawberries (no text or symbols visible)

Always pour liquids into the blender jug before adding solid ingredients.

Glass blender with strawberries inside, showing white liquid and a black handle (no text or symbols visible)

Never fill the jug beyond the maximum capacity (see Blending capacities p. 9).

Position the lid and press it down firmly. Insert the measuring cap. Connect your blender to the mains supply.

Select a speed or setting and press ON. The indicator light will come on.

Hand using a black blender to handle red powder, no text or symbols visible

Use the spatula to push the ingredients down or to facilitate the blending of thick mixtures.

Press Stop to halt the blender. Turn the selector to 0 to switch it off.

Never remove the lid while your blender is running.

To add ingredients during operation, either remove the measuring cap or stop the machine first, then open the lid.

When processing hot liquids, remove the measuring cap to allow any steam to escape.

Never run the blender if the jug is empty. To avoid damaging your blender jug blades, chop or grind dry ingredients (e.g. nuts or spices) in the mill attachment*, which is fitted with a purposely designed blade assembly.

To make sure that your blender has as long a lifespan as possible, never run it continuously for more than 60 seconds at a time.

When using the variable speed control, always start off at the lowest speed, gradually increasing it until you reach the right speed for your task.

*certain models only

ASSEMBLING YOUR MILL ATTACHMENT (CERTAIN MODELS ONLY)

Glass jar containing a mixed strawberry and green vegetables, no text or symbols visible

Put the ingredients in the mill bowl.

Hand holding a metal lid with a clip, no visible text or symbols

Position the seal on the rim of the 2-blade assembly.

Close-up of a small kitchen blender with red and green contents inside, no visible text or symbols

Place the blade assembly on top of the mill bowl.

Hand holding a black blender with a hand pressing the top, showing a yellow rotation arrow (no text or symbols visible)

Screw the holder onto the mill bowl.

Close-up of a kitchen blender with a glass lid filled with chopped red and green vegetables (no text or symbols visible)

Turn the mill bowl upside down and position it on the motor unit.

Hand placing a red and green salad into a small blender (no text or symbols visible)

Exerting a steady downward pressure on the mill, select a speed and press ON.

Warning: the blade assembly can be very hot after use.

Never exceed the maximum capacities indicated in the table of recommendations below.

Blender

	Max. quantity Use		Preset time
[ZX6Z] Ice	300g(approx. 15/20 ice cubes)	If necessary coolthe jug down	60 s
[X6AT] Smoothies	1.8 L smoothies and cocktails /1.5 L milk-based drinks	Introduce the liquidingredients first	60 s
Soups	1.8 L hot soups	Never begin by pulsing Usethe spatula if necessary	60 s
Frozen desserts	300g frozen fruit(in 2cm pieces)or 4 scoops ice cream	Add a little liquid and use thespatula to facilitate mixing	60 s

The programmes were determined for the maximum quantities indicated. You can stop the program before the end of the cycle, if you make smaller quantities or if you want a thicker end result.

Mill Attachment

Ingredients Max.	quantity Speed Recommended time
Walnuts, hazelnuts	100g 3 20 s
Coffee beans	80g 4 40 s
Baby food	200g 1 50 s
Spices	100g 4 20 s
Onion	100g 1 30 s
Dried apricots	100g 4 30 s
Dried breadcrumbs	3 breakfast rusks (30g) 4 15 s
Icing sugar	200g caster sugar 4 60 s
Cooked meat	100 g 2 15 s
Raw meat	200 g(in 2cm cubes)	4 10 s
Parmesan	80g (in 2cm cubes) 4 5 s

Auto-clean

Immediately after use: Pour one litre of lukewarm water and a few drops of washing-up liquid into your blender jug. Close the lid carefully and run for 30 seconds at speed 3. Rinse thoroughly.

Total clean

Mechanical component with directional arrows indicating motion or force (no text or symbols)

Detach the blade assembly holder with the safe-stir spatula. Remove all pieces including the seal.

Black rubber pad with three circular rings on a white background (no text or symbols)

For the very best results, we recommend washing the lid and the seals by hand.

Two-panel image showing a hand holding a small container and a clear glass container with a ruler inside (no visible text or symbols)

If necessary, you can unscrew the top of the measuring cap.

Hand cleaning a white cloth from a stainless steel toaster (no text or symbols visible)

Clean the base with a damp cloth. Never immerse the motor unit in water.

Close-up of a black plastic container with two circular orange highlights on the side (no text or symbols visible)

Always check the safety locking pins. If they do not move freely, clean them with a damp sponge.

Always unplug your appliance before cleaning it. Remove all the detachable parts, not forgetting the seals.

The blender jug and the mill bowl are both dishwasher safe.

• Cut solid ingredients into pieces measuring roughly 2 cm before placing them in the blender jug.
• Crushed ice: the function reduces ice cubes to very fine powder if you prefer roughly crushed ice use a small amount of ice cubes (100/150g max) and use the pulse button.
• To fold ingredients in without chopping them (e.g. chocolate chips in a cake mixture), add them at the very end and run your blender for 5-10 seconds at a very low speed (0.5).
• Frozen fruit intended for smoothies or ice creams sometimes forms a solid block when it comes out of the freezer. To avoid damaging your appliance, break this block up into pieces measuring approximately 2 cm before placing them in the blender jug.
• When processing thick mixtures or solid ingredients, always start off at a slow speed, otherwise the food will stick to the sides and not come into contact with the blades. If necessary, add a small amount of liquid to facilitate mixing.
• You can rescue a sauce by using your blender to get rid of the lumps. Blend for 15 seconds at speed 3.

Mill attachment

• Whole spices retain their aroma far longer than ground ones, so it is best to grind a small amount each time.
• To make instant crumble, crush some biscuits and divide the resulting crumble between glasses filled with fruit salad or ice cream.
• For icing sugar, pour 200 g caster sugar. Process for one minute at speed 4. To achieve an even finer texture, blend for a further minute.
• To make cake icing, pour 200 g icing sugar and one egg white into the mill bowl. Blend for 20 seconds at speed 1.

HOW TO READ THE RECIPES

tsp = teaspoon

tbsp = tablespoon

1 ice cube = 20g (adjust the quantity indicated in the recipes according to the weight of your ice cubes)

Times are a guide only, adjust them according to your taste.

For example, blend for a shorter period of time if you prefer less frothy drinks.

Top-down view of a kitchen blender with green peas and mint leaves, placed on a digital kitchen scale (no text or symbols on the food or background)

Bowl of green congee topped with diced tofu cubes and parsley, served on a green striped tablecloth (no text or symbols visible)

Soups

Vegetable soup

Preparation: 5 min • Cooking: 5 min

Serves 4

2 carrots

1 leek

1 pressed garlic clove

2 potatoes

12 onion

2 tbsp butter

100g bacon

pepper

1 litre water

Peel the raw vegetables and cut into pieces.

In a saucepan, gently heat the bacon and onion. Add the butter and the chopped vegetables and fry them gently for 2 minutes.

Add water, bring to the boil and cook for about 40 minutes.

Place all the ingredients in the blender jug, select the √ setting and liquidise for 1 minute.

Tip: Heat the soup into the saucepan before serving.

Cream of chicory soup

Preparation: 20 min • Cooking: 30 min

Serves 6

500 g chicory heads

1 large onion

25 g butter

500 ml chicken stock

200 ml single cream

12 tsp caster sugar

nutmeg

salt & pepper

Peel and slice the onion.

Wash the chicory heads briefly under the tap, discard any damaged leaves and cut out the bitter core with a small pointed knife. Cut each head in half lengthwise.

Melt the butter in a frying pan, add the onion and chicory, put the lid on and cook gently for 10 minutes. Season with salt and pepper, add the sugar and pinch of nutmeg.

Pour in the chicken stock and simmer for a further 20 minutes.

Transfer everything to the blender jug, select the √ setting and liquidise for 1 minute.

Add the cream, turn the selector to 2 and blend for a further 10 seconds.

Serve piping hot, with a few gratings of nutmeg.

Red lentil and coconut milk soup

Preparation: 10 min • Cooking: 20 min

Serves 4

250 g red lentils

1 tsp cumin seeds

20 g butter

1 litre water

2 chicken stock cubes

250 ml coconut milk salt & pepper

Rinse the lentils thoroughly.

Melt the butter in a large pan and gently cook the lentils and cumin seeds for 3 minutes.

Add the water and stock cubes and bring to the boil. Cover and simmer over a medium heat for 15 minutes. Add the coconut milk and season with salt and pepper.

Pour the contents of the pan into the blender jug, select the √ setting and liquidise for 1 minute or until the soup has a thick, creamy consistency.

Cream of celeriac and blue cheese soup

Preparation: 10 min • Cooking: 35 min

Serves 4

12 celeriac root

1 large potato

1 litre chicken stock

200 ml reduced fat single cream

50 g blue cheese a few walnuts

freshly-milled black pepper

Peel the celeriac and the potato. Cut into large dice.

Cook them for 35 minutes in the chicken stock.

Transfer the vegetables to the blender jug, along with approximately half the cooking liquid. Add the cream, crumbled cheese and walnuts, plus a little pepper.

Turn the selector to the √ setting and liquidise for 1 minute. If necessary, use the spatula to facilitate the mixing. For a thinner consistency, add a little more cooking liquid.

Close-up of a glass bowl filled with tomato sauce and chopped vegetables, garnished with fresh herbs (no text or symbols visible)

Minted pea soup

Preparation: 15 min • Cooking: 10 min • Resting time: 2 hr

Serves 6

500 g frozen peas

5 mint leaves

1 litre chicken stock

200 ml single cream

2 tsp sea salt

salt & pepper

Cook the peas in the stock for about 10 minutes.

Set aside 34 of the stock and pour the peas and the rest of the stock into the blender jug. Add the mint leaves, cream, salt and pepper.

Tum the selector to the √ setting and liquidise for 1 minute. Use the spatula if necessary. You can add a little cooking liquid if you prefer a thinner consistency.

Allow to cool, then chill for 2 hours in the refrigerator.

Gazpacho

Preparation: 15 min • Resting time: 3 hr

Serves 4

2 thin slices bread

4 ripe tomatoes

1 cucumber

1 red pepper

2 small spring onions

1 garlic clove

8 fresh basil leaves

80 ml olive oil

2 tbsp balsamic vinegar

1 tsp ground Espelette pepper

salt and freshly-milled pepper

12 black olives (optional)

Soak the bread in a little water for approximately 10 minutes.

Scald the tomatoes to make them easier to skin, cut them into quarters and squeeze out their seeds and juice.

Peel the cucumber and cut the onions in half. Remove the stalk and seeds of the pepper. Cut all the vegetables into large pieces. Peel the garlic clove and remove the bitter shoot.

Place all the ingredients in the blender jug, starting with the liquids. Season with salt and pepper and add the Espelette pepper.

Tum the selector to the √ setting and liquidise for 1 minute.

Check the seasoning and leave to rest in the refrigerator for at least 3 hours.

Serve chilled, garnished with a few olives and a dash of olive oil.

Chilled olive soup

Preparation: 15 min

Serves 4

60 g bread (crusts removed)
100 g cucumber
2 small spring onions
50 g green olives
5 anchovies in olive oil
4 basil leaves
2 mint leaves
2 tbsp mascarpone cream
200 ml milk
12 lemon
40 ml olive oil
freshly-milled pepper

Soak the bread in the milk.

Peel the cucumber and cut into large pieces.

Peel and halve the onions. Squeeze the 12 lemon.

Place all the ingredients in the blender jug, starting with the liquids. Turn the selector to the √ setting and liquidise for 1 minute. You can add a little milk if you prefer a thinner consistency. Serve chilled.

Cream of beetroot soup

Preparation: 15 min

Serves 6

3 large cooked beetroots
¹/₄ cucumber
125 g yoghurt
4 small fresh goat's cheeses
1 tbsp olive oil
salt & pepper
chives

Peel the beetroots. Wash and peel the cucumber.

Cut into large pieces. Wash and roughly chop the chives (set aside a few leaves for decoration).

Pour the yoghurt into the blender jug first, followed by the other ingredients. Turn the selector to the √ setting and liquidise for 1 minute. If necessary, use the spatula to ensure a smooth texture.

Keep in the refrigerator. Serve in glasses. As an appetiser, decorated with a few chive leaves.

Strawberry vodka

Preparation: 5 min

Serves 2

100 ml vodka*

12 lemon

60 g caster sugar

250 g strawberries

8 ice cubes

Place all the ingredients in the blender jug. Turn the selector to the ⏻ setting and liquidise for 30 seconds. Serve immediately.

If the strawberries lack flavour, add a little strawberry syrup.

Mojito

Preparation: 5 min

Serves 4

200 ml white rum*

20 mint leaves

8 tsp caster sugar

250 ml sparkling water

2 limes

12 ice cubes

Squeeze the limes. Place the mint leaves, the sugar and the limes in the glasses.

Place the rum and the ice cubes in the blender jug. Turn the selector to the ⚙️ setting and process for 30 seconds. Put this mix into the glasses and add the sparkling water. Serve immediately.

Pina colada

Preparation: 10 min

Serves 2

100 ml rum*

12 pineapple

200 ml coconut milk

10 ice cubes

Peel the pineapple, discard the tough core and cut the flesh into pieces.

Place the ice cubes, coconut milk, rum and pineapple in the blender jug. Turn the selector to the ☐ setting and process for 1 minute.

For a smoother taste, you can add more coconut milk.

Just as delicious without alcohol.

Lychee cocktail

Preparation: 5 min

Serves 2

100 ml lychee liqueur*
10 lychees in syrup, stoned
10 ice cubes
fresh ginger
2 tbsp crème de framboises
(raspberry) liqueur

Grate a tiny amount of fresh ginger and place with all the other ingredients in the blender jug. Turn the selector to the setting and process for 30 seconds.

For an alcohol-free version, replace the lychee liqueur with lychee syrup.

* Excessive drinking is dangerous to your health. Alcohol should be consumed in moderation.

Close-up of fresh lychee fruits, one open showing white flesh and the other closed (no text or symbols)

Frozen lime

Preparation: 5 min

Serves 2

40 ml grapefruit juice
40 ml mint syrup
2 scoops lime sorbet

Place all the ingredients in the blender jug, starting with the liquids, turn the selector to the ⏻ setting and process for 30 seconds.

Lemon granita

Preparation: 5 min

Serves 2

100 ml water
1 large lemon
3 tbsp maple syrup
12 ice cubes

Grate about 1 tsp lemon zest and set aside. Using a paring knife, remove the lemon peel, pith and membrane, cut the flesh into quarters and remove the pips. Pour the water into the blender jug first, followed by the lemon quarters and zest, then the maple syrup and ice cubes.

Turn the selector to the ⏻ setting and process for 30 seconds, then 10 seconds on speed 4.

Cucumber and radish smoothie

Preparation: 5 min

Serves 2

12 cucumber

10 pink radishes

250 g Greek yoghurt

2 tbsp fromage frais

5 mint leaves

5 ice cubes

salt & pepper

Peel the cucumber and cut into large pieces. Wash and halve the radishes.

Place all the ingredients in the blender jug.

Tum the selector to the ☐ setting and liquidise for 40 seconds. Serve immediately.

Orange smoothie

Preparation: 5 min

Serves 2

4 ripe apricots

12 banana

120 ml orange juice

10 ice cubes

Wash the apricots and remove the stones. Peel the banana and cut into pieces.

Place all the ingredients in the blender jug, turn the selector to the ☐ setting and liquidise for 30 seconds.

Tropical smoothie

Preparation: 5 min

Serves 4

1 kiwi fruit

14 pineapple

1 ripe mango

120 ml orange juice

10 ice cubes

Peel the fruit and cut into large pieces. Place the orange juice, ice cubes and fruit in the blender jug.

Tum the selector to the ☐ setting and liquidise for 30 seconds.

Glass of yellow beverage with red straw, lemon slice, and orange fruit on a white plate against a red polka-dot background (no text or symbols)

Strawberry, raspberry and melon smoothie

Preparation: 10 min

Serves 4

1 honeydew melon
200 g strawberries
200 g raspberries
8 ice cubes

Discard the melon rind and seeds. Cut the flesh into pieces. Wash and hull the strawberries. Rinse the raspberries and strawberries. Place all the ingredients in the blender jug, turn the selector to the ⏻ setting and liquidise for 30 seconds.

Serve chilled.

Tip: you do not need to add ice cubes if you are using frozen raspberries.

Breakfast

Preparation: 5 min

Serves 2

1 handful raspberries
120 ml orange juice
12 banana
1 tbsp honey
125 g yoghurt
1 handful porridge oats

Place all the ingredients in the blender jug, starting with the orange juice.

Tum the selector to the ☐ setting and liquidise for 30 seconds.

The ideal way to start your day.

Berry and yoghurt milkshake

Preparation: 5 min

Serves 2

125 g raspberries
125 g blueberries
125 g yoghurt
120 ml milk
2 tsp honey

Place the milk in the blender jug first, followed by the yoghurt, then all the other ingredients. Turn the selector to the ☐ setting and liquidise for 30 seconds.

Glass mug filled with pink smoothie, surrounded by fresh strawberries and blueberries on a patterned tablecloth (no text or symbols visible)

Strawberry milkshake

Preparation: 5 min

Serves 4

350 g strawberries

750 ml milk

4 tbsp strawberry syrup

8 ice cubes

Wash and hull the strawberries. Place all the ingredients in the blender jug.

Turn the selector to the ☑ setting and liquidise for 30 seconds.

Banana and soya milkshake

Preparation: 5 min

Serves 4

2 bananas

400 ml soya milk

3 tbsp ground almonds

3 tbsp maple syrup

2 tsp ground cinnamon

5 ice cubes

Place the soya milk, ground almonds, maple syrup, cinnamon and ice cubes in the blender jug. Peel the bananas, cut into pieces and add to the blender jug.

Tum the selector to the setting and blend continuously for 40 seconds.

Serve chilled immediately.

Mango and coconut milkshake

Preparation: 5 min

Serves 2

400 g mango pulp

125 ml coconut milk

juice of 1 lime

2 tsp honey

10 ice cubes

Place all the ingredients in the blender jug, starting with the coconut milk. Turn the selector to the setting and blend continuously for 30 seconds.

Serve chilled immediately.

Glass of pink smoothie with fresh strawberries in foreground (no text or symbols)

Spicy lassi

Preparation: 5 min

Serves 4

500 g yoghurt

250 ml milk

4 tbsp caster sugar

10 unsalted pistachio nuts

12 tsp ground cardamom

1 saffron strand

almond flakes

Infuse the saffron in 1 tbsp of water for a few minutes.

Place all the ingredients except for the almonds in the blender jug. Turn the selector to the ⏻ setting and liquidise for 30 seconds. Chill in the refrigerator for at least one hour before serving. Meanwhile, toast the almonds lightly in a dry frying pan.

Serve in tall glasses, scattered with the almonds.

Peach and rose lassi

Preparation: 5 min

Serves 4

500 g yoghurts

250 ml milk

2 peaches

2 tbsp caster sugar

4 tbsp rose syrup

Peel and stone the peaches. Cut into quarters.

Place all the ingredients in the blender jug, turn the selector to the ⏻ setting and liquidise for 40 seconds.

Caramel frappuccino

Preparation: 5 min

Serves 2

40 ml espresso coffee

300 ml milk

12 ice cubes

30 g caster sugar

2 tbsp liquid caramel

Chantilly cream (optional)

Place all the ingredients except the Chantilly cream in the blender jug, turn the selector to the ⏻ setting and blend for 30 seconds.

Divide between two glasses and top with Chantilly cream.

Iced espresso

Preparation: 5 min

Serves 2

8 ice cubes

80 ml espresso coffee

2 tbsp cane syrup

Brew two cups of espresso coffee and allow them to cool slightly.

Place all the ingredients in the blender jug, turn the selector to the ⏻ setting and blend for 30 seconds.

Two white ceramic teacups filled with tea, one on a saucer and the other on a saucer, with a spoon resting nearby (no text or symbols visible)

Fuchsia pink

Preparation: 10 min

Serves 6

400 g watermelon

6 large strawberries

1 lime

800 ml green tea

8 mint leaves

8 ice cubes

Brew the tea but do not allow it to infuse for too long. Allow to cool.

Remove the watermelon rind and cut the flesh into pieces, removing the seeds. Rinse and hull the strawberries. Juice the lime.

Place the tea, the lime juice and the fruits in the blender jug, followed by the ice cubes.

Tum the selector to the ⏻ setting and liquidise for 30 seconds.

Peach iced tea

Preparation: 10 min

Serves 2

2 large peaches

200 ml Earl Grey tea

2 tbsp honey

6 ice cubes

Brew 200 ml of weak Earl Grey tea and allow to cool.

Peel and stone the peaches. Place in the blender jug the peaches, tea, honey and the ice cubes. Turn the selector to the ⏻ setting and liquidise for 30 seconds.

Autumn mellowness

Preparation: 5 min

Serves 4

400 g pears in syrup

12 tsp ground cinnamon

1 tbsp maple syrup

Place all the ingredients in the blender jug, starting with the yoghurt. Turn the selector to the ☐ setting and blend continuously for 30 seconds.

Add the pears syrup according to desired consistency.

Serve chilled immediately.

Quick raspberry ice cream

Preparation: 5 min

Serves 4

30 ml milk

1 egg white

2 tbsp cane syrup

250 g frozen raspberries

Place the ingredients in the blender jug in the order in which they are listed, turn the selector to the ⏻ setting and blend for 1 minute, using the spatula to push the mixture down. Stop blending as soon as the texture is smooth and uniform. For an even creamier consistency, turn the selector to 3 just before the end.

Blueberry ice cream

Preparation: 5 min

Serves 4

200 ml reduced fat single cream

1 egg white

40 g caster sugar

250 g frozen blueberries

Place the ingredients in the blender jug in the order in which they are listed, turn the selector to the ⏻ setting and blend for about 1 minute, using the spatula to push the mixture down. Stop blending as soon as the texture is smooth and uniform. For an even creamier consistency, turn the selector to 3 just before the end.

Mango and ginger cake ice cream

Preparation: 5 min

Serves 4

125 g yoghurt

300 g frozen mango pieces

1 slice ginger cake

Allow the mango pieces to thaw just enough to cut them in half widthwise.

Place the yoghurt in the blender jug, followed by the gingerbread cut into quarters and the mango.

Tum the selector to the ⚙ setting and liquidise for 1 minute, using the spatula to push the mixture down.

For a more indulgent version, replace the yoghurt with 2 scoops of vanilla ice cream.

Pear ice cream

Preparation: 5 min

Serves 2

250 ml custard

230 g pears in syrup, drained

2 tsp ground cinnamon

The day before, pour the custard into an ice cube tray and freeze for at least 24 hours. When you are ready to make the ice cream, place the pears in the blender jug, followed by the custard cubes and cinnamon. Turn the selector to the ⏻* setting and blend for 1 minute to achieve a smooth, uniform consistency.

Children's frozen treats

Preparation: 5 min

Serves 2 children

100 g fresh (or tinned) fruit

200 g fruit-flavoured yoghurt

8 ice cubes

Place the ingredients in the blender jug in the order in which they are listed. Turn the selector to the ⏻* setting and blend for 1 minute or until the texture is smooth.

Frozen peach delight

Preparation: 5 min

Serves 4

3 ripe peaches, stoned

2 tbsp honey

12 ice cubes

Place all the ingredients in the blender jug, starting with the peaches. Turn the selector to the ⚙* setting and blend for 20 seconds, then turn the selector to 3 and blend for a further 10 seconds. If the texture is too liquid, you can make it firmer by adding a handful of ice cubes. Turn the selector to 4 and blend again for a few seconds.

Close-up of fresh peaches with one halved showing the interior (no text or symbols visible)

Quick fruit sorbet

Preparation: 5 min

Serves 4

1 frozen banana*
2 handfuls frozen raspberries
200 ml orange juice

Place the orange juice and frozen fruit in the blender jug. Turn the selector to the ⏻ setting and blend for about 1 minute, using the spatula to push the mixture down. It is important to avoid running the blender for too long to prevent the ice from melting, so stop as soon as the mixture looks smooth. Serve immediately.

* Frozen banana: at least 3 hours beforehand, peel a banana and cut it into thick slices (1-2 cm). Place in a container in the freezer. Take the banana out 10 minutes before you start to make the sorbet.

For a milder flavour, replace the orange juice with apple juice.

Cherry and almond frappé

Preparation: 5 min

Serves 4

100 ml almond milk*
1 tbsp cane syrup
2 scoops vanilla ice cream
300 g frozen pitted cherries
1 tsp ground cinnamon

Take the fruit out of the freezer 15 minutes before you start to make the ice cream.

Place the milk in the blender jug first, followed by the other ingredients. Turn the selector to the ⚙️ setting and blend for 60 seconds, stopping as soon as the texture looks smooth and uniform.

* You can replace the almond milk with cow's milk or soya milk and the cherries with raspberries, blackberries, etc.

Peanut butter and chocolate chip ice cream

Preparation: 5 min

Serves 4

4 scoops vanilla ice cream
4 tbsp peanut butter
2 tbsp chocolate chips

Place all the ingredients in the blender jug. Turn the selector to the ⏻ setting and blend for about 1 minute, pushing the mixture down with the spatula. Serve immediately.

Be more creative, customise your ice cream with biscuits, sweets or fresh fruit.

Two pink ice cream cups filled with red fruit, placed on a polka-dot tablecloth with strawberries and a white spoon (no text or symbols visible)

Chocolate and banana frappé

Preparation: 5 min

Serves 2

4 scoops chocolate ice cream

1 banana

1 tbsp milk

1 tbsp maple syrup

Place the milk, maple syrup, banana (peeled and cut into pieces) and ice cream in the blender jug. Turn the selector to the ⚙️ setting and blend for 1 minute or until the mixture is smooth and creamy. Use the spatula if necessary.

Coffee frappé

Preparation: 5 min

Serves 2

40 ml strong espresso coffee

2 tbsp cane syrup

4 scoops coffee ice cream

100 ml single cream

Put the single cream in the freezer for 15 minutes. Meanwhile, brew your cup of espresso coffee and allow it to cool.

Place the cold coffee, cane syrup, cream and ice cream in the blender jug. Turn the selector to the ⚙️ setting and process for 30-40 seconds.

4 scoops vanilla ice cream

2 tbsp chocolate sauce

Place the pears, ice cream and chocolate sauce in the blender jug. Turn the selector to the ⏻ setting and process for approximately 30 seconds. For an even creamier consistency, turn the selector to 3 and blend for a few extra seconds.

Coconut chocolate mug with whipped cream, a donut, and a spoon on a wooden tray (no text or symbols visible on the main objects)

Apricot frozen yoghurt

Preparation: 5 min

Serves 4

300 g frozen apricots*
250 g pouring yoghurt
1 tbsp peach syrup
2 tbsp demerara sugar
4 Digestive biscuits

Take the fruit out of the freezer 15 minutes before you start.

Meanwhile, crush the biscuits in the blender jug using the Pulse button and set aside.

Just before serving, place the yoghurt, cane syrup, sugar and apricots in the blender jug. Turn the selector to the setting and liquidise for 1 minute. Stop as soon as the texture looks smooth and uniform.

Divide the ice cream between 4 glasses and sprinkle the biscuit crumbs on top.

*Frozen apricots: the day before, wash and stone the apricots. Cut into small pieces and place in the freezer. Make sure they do not freeze into a solid block.

Strawberry frozen yoghurt

Preparation: 5 min

Serves 2

250 ml strawberry-
flavoured drinking
yoghurt
200 g strawberries

The day before, pour the drinking yoghurt into an ice cube tray.

When you are ready to make the frozen yoghurt, wash and hull the strawberries and place them in the blender jug with the yoghurt cubes.

Tum the selector to the ⚙️ setting and liquidise for 1 minute or until you achieve a smooth and creamy consistency. Use the spatula if necessary. Serve immediately.

Two red ceramic dishes containing a creamy yellow mixture with cherry tomatoes, placed on a table with other items in the background (no text or symbols visible)

Other preparations

Variations on the theme of quiche lorraine

Preparation: 10 min • Cooking: 25 min

Serves 6

For the base:

shortcrust pastry

2 eggs + 2 yolks

100 g smoked lardons

100 g grated Emmenthal

cheese

nutmeg

Preheat your oven to 180 °C (gas mark 4)

Line a quiche tin with the pastry, prick the base all over with a fork and blind bake for 10 minutes.

Put the eggs, milk, cream, salt and pepper in the blender jug, turn the selector to 3 and blend for 20 seconds.

Briefly fry the lardons in a hot frying pan.

Add the filling (lardons, Emmenthal and grated nutmeg) to the egg mixture, turn the selector to 0.5 and blend for 5-10 seconds.

Pour the mixture into the pastry case and bake for 25 minutes. The top should be a light golden colour. Switch the oven off, wait for 5 minutes before taking the quiche out, then serve immediately.

Filling variations:

• Fresh spinach leaves, blue cheese and walnuts
• Reblochon cheese, cured country ham and onion
• Fresh goat's cheese or feta, courgette, mint, pine nuts and garlic
• Grilled peppers and aubergines, chorizo sausage and turmeric
• Chicken, onion, mushrooms and curry
• Salmon and dill

Tomato and mozzarella clafoutis

Preparation: 15 min • Cooking: 25 min

Serves 6

30 cherry tomatoes

200 ml single cream

3 eggs

250 g mozzarella

2 tbsp olive oil

10 basil leaves

salt & pepper

Preheat your oven to 180 °C (gas mark 4)

Wash and halve the tomatoes. Sprinkle with olive oil and season with salt and pepper.

Place the cream, eggs, basil and mozzarella in the blender jug. Turn the selector to 3 and blend for 30 seconds.

Brush 6 individual ramekins with oil.

Divide the tomatoes (cut side down) between the ramekins, pour the mixture over and bake for 25 minutes.

To prevent the tomatoes from giving off liquid, you can precook them for 30 minutes in a hot oven.

Egg and tuna bake

Preparation: 10 min • Cooking: 40 min

Serves 6

250 g tuna in brine

4 eggs

80 g grated Gruyère cheese

120 ml single cream

1 spring onion chives

salt & pepper

Preheat your oven to 210 °C (gas mark 6).

Peel and quarter the onion and snip the chives. Using a fork break up the tuna.

Break the eggs into the blender jug, add the cream followed by all the other ingredients.

Turn the selector to 2 and blend for 30 seconds. Use the spatula to push the mixture down if necessary.

Pour the mixture into a buttered cake tin (or silicon mould) and bake for 30-40 minutes.

Serve hot, either as a main dish with vegetables and a tomato coulis or as a starter with a green salad.

Pancake batter

Preparation: 10 min • Resting time: 1 hr

Makes about

12 pancakes

3 eggs

2 tbsp vegetable oil

500 ml milk

1 pinch salt

250 g plain flour

Put all the ingredients in the blender jug, as listed in the ingredients. Blend for 10 seconds, starting at a low speed and gradually increasing to 3, then turn the speed up to 4 and blend for a further 20 seconds.

Allow the batter to rest for an hour for a better end result.

For lighter pancakes, replace a quarter of the milk with beer or water, and for creamier pancakes, replace some of the milk with cream.

To make Breton galettes, replace the wheat flour with buckwheat flour.

Pear and chocolate yoghurt pot cake

Preparation: 15 min • Cooking: 25 min

Serves 6/8

100 g chocolate chips*

4 pear halves in syrup

3 eggs

125 g yoghurt

125 g vegetable oil

375 g flour

250 g caster sugar

2 tsp baking powder

butter

Preheat your oven to 180 °C (gas mark 4).

Pour the eggs, yoghurt, oil and sugar into the blender jug. Turn the selector to 3 and blend for 20 seconds. Add the flour and baking powder, turn the selector down to 1 and blend for 20 seconds. If necessary, use the spatula to push the mixture down.

Cut the pear halves into pieces and add to the mixture along with the chocolate chips, turn the selector down to 0.5 and mix for 5-10 seconds.

Butter 6-8 individual ramekins.

Divide the mixture between the ramekins, filling each one 34 full (the mixture will rise in the oven). Bake for about 20-25 minutes.

* You can replace the chocolate chips with dark cooking chocolate chopped in the blender.

Close-up of a pink paper cupcake with chocolate chip, placed on a surface with blurred background items (no text or symbols visible)

Cream caramel

Preparation: 10 min • Cooking: 60 min

Serves 6

700 ml milk

5 eggs

140 g caster sugar

2 tsp vanilla sugar

Preheat your oven to 180 °C (gas mark 4).

Break the eggs into the blender jug and add 70 g caster sugar, the vanilla sugar and the milk. Turn the selector to 1 and blend for 20 seconds.

Heat the rest of the caster sugar in a frying pan over a high heat until it goes brown and turns into caramel. You can add a little water to accelerate the process.

Pour the caramel into the bottom of a soufflé dish, then add the contents of the blender jug.

Cook in a bain-marie for 50 minutes (place the dish in the oven in a large tin containing hot water).

Allow the cream caramel to cool at room temperature, then chill in the refrigerator for a few hours before serving.

Creamy chocolate mousse

Preparation: 10 min • Cooking: 5 min • Resting time: 3hr

Serves 4-6

200 g good-quality dark chocolate

1 whole egg

250 ml milk

Break the chocolate into squares before placing it in the blender jug. Press the pulse button a few times to reduce it to a coarse powder.

Heat the milk and add it to the blender jug. Turn the selector to 3 and blend for 20 seconds to melt the chocolate. Add the whole egg and blend for a further 10 seconds.

Divide between ramekins or verrines. Allow to set in the refrigerator for at least 3 hours.

Glass of brown smoothie with a spoon, alongside a dark chocolate bar and blurred glass of brown beverage (no text or symbols visible)

Cherry and almond clafoutis

Preparation: 15 min • Cooking: 45 min

Serves 6

750 g pitted cherries
4 large eggs
150 g caster sugar
16 g vanilla sugar
50 g butter
200 ml milk
200 ml reduced fat cream
200 g ground almonds
30 g superfine flour
1 pinch salt

Preheat your oven to 180°C (gas mark 4).

Melt the butter over a low heat and set aside.

Place the eggs in the blender jug with the caster sugar and vanilla sugar, turn the selector to 3 and blend for 30 seconds.

Add the milk, cream and melted butter, followed by the ground almonds, flour and a pinch of salt. Turn the selector to 1 and blend for 30 seconds.

Generously butter a sandwich tin. Arrange the cherries so that they cover the base of the tin and pour the mixture on top. Bake for 40-45 minutes.

Serve slightly warm or cold.

You can replace the fresh cherries with bottled griotto cherries.

Far Breton prune cake

Preparation: 10 min • Cooking: 40 min

Serves 4-6

750 ml milk

4 eggs

120 g sugar

125 g superfine flour

1 pinch salt

250 g prunes

10 g butter

Preheat your oven to 200°C (gas mark 6).

Put the milk, eggs, sugar, flour and salt in your blender jug.

Tum the selector to 3 and blend for 30 seconds.

Butter an oven dish, arrange the prunes on the base and pour the batter on top.

Bake for 10 minutes at 200°C, then turn the oven down to 180°C (gas mark 4) and bake for a further 30-35 minutes.

For a more intense flavour, you can soak the prunes in mature rum beforehand.

Tapenade

Preparation: 5 min

Serves 4

160 g stoned black olives
1 anchovy in olive oil
1 tsp mustard
12 lemon
70 g yoghurt
50 ml olive oil
pepper

Squeeze the 12 lemon.

Put the oil, the lemon juice, the yoghurt and then all the other ingredients in the mill bowl and close carefully. Turn the selector to 2 and process for 10-20 seconds until the mixture has a uniform texture. Increase the speed to 3 and blend to achieve a thick, creamy consistency.

Delicious on slices of toasted country loaf.

Avocado salsa

Preparation: 5 min

Serves 4

1 ripe avocado pear
1 small spring onion
125 g yoghurt
12 lime
2-3 drops Tabasco® sauce
1 dash olive oil
salt & pepper

Halve the avocado lengthwise, remove the stone, carefully scoop out the flesh and cut into large pieces. Cut the onion in half and squeeze the 12 lime.

Place the oil, the yoghurt and then all the other ingredients in the mill bowl. Close carefully, turn the selector to 1 and blend for 30 seconds, then increase the speed to 2 and blend for 10 seconds or until the purée has a smooth consistency.

Close-up of a halved avocado showing its open flesh and cap (no text or symbols)

Tuna rillettes

Preparation: 5 min

Serves 4

1 tin tuna in brine (200 g)
2 tbsp crème fraîche
1 tsp olive oil
1 tsp mustard
12 lemon
chives
sea salt & pepper

Break the tuna up with a fork and chop chives.

Place the oil, lemon juice and the other ingredients in the mill. Carefully fit the blade and secure. Turn the selector to 1 and blend for 20 seconds.

Spread on slices of toasted country loaf.

Heart of palm hummus

Preparation: 5 min

Serves 4

200 g heart of palm 1 small spring onion ½ garlic clove 60 mg yoghurt 1 tsp lemon juice 5 tbsp olive oil ground Espelette pepper

Drain the heart of palm and cut into 2-cm pieces. Peel the garlic, discard the bitter shoot and crush. Cut the onion into quarters. Place all the ingredients in the mill bowl and close carefully.

Turn the selector to 0.5 or 1 and liquidise for approximately 20 seconds, then gradually turn the speed up to 2. Stop blending when the hummus has a smooth and uniform texture.

Creole dip

Preparation: 10 min • Cooking: 5 min

Serves 4

1 red pepper 50 ml coconut milk 100 g fromage frais 1 tbsp lime juice salt and ground chilli pepper

Wash, deseed and slice the pepper. Steam for about 10 minutes. Allow to cool and transfer to mill bowl. Add the coconut milk, a pinch of salt and a pinch of chilli pepper, plus the fromage frais and the lime juice. Turn the selector to 1 or 2 and blend for 30 seconds.

An original way of accompanying raw vegetables.

Herby sauce

Preparation: 5 min

Serves 4

125 g pouring yoghurt ½ tsp mustard 1 tbsp balsamic vinegar 1 handful fresh herbs (chives, chervil, etc.) salt & pepper

Wash the herbs and carefully pat them dry. Chop roughly. Put the yoghurt in the mill bowl, together with the mustard and vinegar, finishing off with the herbs.

Turn the selector to 2 and blend for 20 seconds.

Sauce vierge

Preparation: 5 min

Serves 4

1 beef tomato
1 small spring onion
150 ml olive oil
1 tbsp lemon juice
1 handful fresh herbs
(chives, parsley, etc.)
salt & pepper

Rinse the herbs and carefully pat them dry. Chop roughly.

Wash (and, if necessary, peel) the tomato and cut into pieces. Halve the onion.

Put all the ingredients in the mill bowl.

Turn the selector to 3 or 4 and blend for 20 seconds.

Ideal to accompany steamed fish.

Green chilli sauce

Preparation: 5 min

Serves 4

4 green chilli peppers

1 / 4 onion

1 sprig fresh coriander

1 sprig parsley

2 tbsp lemon juice

2 tbsp olive oil

3 tsp vinegar

1 tsp sea salt

Slice open the chilli peppers, deseed and cut into 2-cm pieces.

Place all the ingredients in the mill bowl and close carefully. Turn the selector to 1 and blend for 20 seconds.

This extremely hot South American sauce is an ideal accompaniment for fish, meat and vegetables. For something a little less fierce, use sweet peppers instead.

Quick chocolate fondue

Preparation: 20 min

Serves 4

125 g dark chocolate

200 ml single cream

10 g icing sugar

Break the chocolate into small pieces and melt in a bain-marie with the single cream.

Transfer this mixture to the mill bowl, add the icing sugar and close carefully. Turn the selector to 2 and blend for 1 minute.

Serve this sauce lukewarm with fresh fruit.

Close-up of a chocolate fondant with kiwi slices, strawberries, and a strawberry on a red patterned plate (no text or symbols visible)

From 6 months onwards

1 small courgette
80g yoghurt*
2 sprigs chervil
1 pinch salt
* ensure yoghurt is suitable for children

Peel the courgette and cut into pieces. Steam for 15 minutes.

Put the courgette, cream, chervil and salt in the mill bowl. Close carefully.

Press the pulse button 3 or 4 times to achieve a smooth consistency.

Chicken with bulgar wheat

Preparation: 10 min • Cooking: 10 min

From 10 months onwards

20 g chicken breast
20 g bulgar wheat
50 g frozen spinach
1 tsp grated parmesan
3 tbsp formula milk

Cook the bulgar wheat with the spinach for 10 minutes in boiling water. Drain and allow to cool slightly.

Cook the chicken in a frying pan, transfer to the mill bowl and close carefully. Press the pulse button a few times and set aside.

Place the bulgar wheat, spinach, parmesan and milk in the mill bowl. Turn the selector to 1 and blend for approximately 30 seconds to obtain a smooth texture. Serve the minced chicken with the spinach purée.

Sole and carrot

Preparation: 6 min • Cooking: 15 min

From 10 months onwards

30 g boneless sole fillet
150 g carrots
1 tsp lemon juice
1 small knob butter
400 ml vegetable stock
(using half stock cube)
1 pinch of salt

Peel and slice the carrot. Cook the carrots in the vegetable stock.

Add the sole and continue cooking for a further 3 minutes.

Place all the ingredients in the mill bowl with 2 tbsp of the cooking liquid. Close carefully.

Tum the selector to 1 and liquidise for 30 seconds or until the purée reaches a very smooth consistency.

Close-up of a yellow plate with a textured orange-yellow dessert topped with shredded garlic, accompanied by a teapot and glass bowl in the background (no text or symbols visible)

Apple and pear dessert

Preparation: 5 min • Cooking: 15 min

From 10 months onwards

1 Golden Delicious apple
1 pear
1 tsp vanilla sugar

Peel and core the fruit and cut into large pieces.

Place in a pan with 3 tbsp water and the vanilla sugar and simmer for 15 minutes over a low heat. Allow to cool slightly.

Transfer the fruit to the mill bowl, close carefully. Turn the selector to 3 and blend for 30 seconds.

Junior milkshake

Preparation: 5 min

From 10 months onwards

100 ml formula milk
12 banana
2 strawberries

Peel the banana and cut into large pieces.

Wash and hull the strawberries and cut into halves or quarters, depending on their size.

Place all the ingredients in the mill bowl, close carefully, turn the selector to 3 and blend for 10 seconds.

Apricot yoghurt

Preparation: 5 min

From 10 months onwards

150 g plain full fat yoghurt
1 ripe apricot

Wash the apricot, remove the stone and cut into quarters.

Place the fruit in the mill bowl, add the yoghurt and close carefully.

Turn the selector to 3 and blend for 30 seconds.

Close-up of glass jars containing a brown granular substance, with decorative flowers and tea leaves in the background (no text or symbols visible)

Principle: grind the spices (speed 4 or pulse) more or less finely, according to your preference, add the salt (fine, coarse or flakes) or sugar and shake to mix.

If you want a finer texture, you can blend all the ingredients together at the same time, although they may not mix properly if the salt you are using is damp.

Freshly ground spices give off a wealth of aromas so you will only need to use very small amounts: approximately 3 tablespoonfuls of spices for 200 g salt or sugar. Keep your flavoured salts and sugars in glass jars or clay pots.

A few flavoured salt recipes

Grind all the spices using the mill attachment for 40 seconds with the selector turned to 4. Open and add 200 g salt. Close and shake to mix.... It's ready!

Spiced salt

2 tsp coriander seeds
1 tsp black peppercorns
1 tsp cumin seeds
2 star anise pods

To flavour rice, add a little spiced salt to the cooking liquid.

Mediterranean salt

6 bay leaves
2 tbsp pink peppercorns
2 tbsp dried thyme
2 tbsp green peppercorns

Brings a touch of sunshine to fish and white meat.

Thai salt

1 tsp black peppercorns
1 tsp dried garlic
1 tsp chilli pepper
1 tsp ground ginger
1 tbsp coriander seeds
1 tsp dried basil
1 tsp dried lemon grass

Indian salt

1 tsp coriander seeds
1 tsp dried garlic
1 tsp black peppercorns
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp curry powder
1 tsp ground ginger

Gomasio (sesame salt)

Preparation: 10 min • Cooking: 5 min

90 g sesame seeds

10 g coarse sea salt

Dry-roast the seeds with the salt in a frying pan over a moderate heat for a few minutes, stirring constantly. Do not overcook: the seeds are ready when you can crush one between your fingers. The seeds will take on a paler colour than usual.

Tum the selector to 3 and coarsely grind the seeds and salt using the mill bowl for about 5 seconds. Avoid reducing the mixture to a paste.

This Japanese mix will add flavour to a wide range of dishes, especially salads and vegetables, and reduce your salt intake.

Pile of dried, light brown and beige grains on a white background (no text or symbols)

A few flavoured sugar recipes

Grind all the spices using the mill attachment for 40 seconds with the selector turned to 4. Open and add 200 g sugar. Close and shake to mix... It's ready!

Sugar for iced tea

1 stick cinnamon
1 tsp ginger
2 cardamon pods
1 clove

Pile of cinnamon sticks on a white background (no text or symbols)

Energy-boosting sugar

1 tbsp dried goji berries
1 tbsp dried hibiscus flowers
1 tbsp lime zest
12 tsp ground ginger

Parma Violet Sugar

40 g Parma Violet*

100 g caster sugar

Place the candies and the sugar in the mill bowl. Use the pulse mode 4 times and then for 10 seconds at speed 4 until they are reduced to a powder.

You can replace the violet candies by other candies (mint, strawberry, orange,...)

* The mill bowl should not be used to mill soft sweets.

Tropical sugar

50 g mixed dried fruit (pineapple, papaya, coconut crisps)

100 g caster sugar

Place all the ingredients in the mill bowl. Pulse 4 or 5 times.

Barbecue spice mix

1 tbsp coriander seeds
1 tbsp black peppercorns
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp curry powder
1 pili pili hot pepper
1 tsp dried thyme
2 tbsp sea salt

Dry-roast the peppercorns and the coriander, mustard and cumin seeds in a thick-bottomed stainless-steel frying pan over a moderate heat. Stir continuously for 2-3 minutes until the spices start to release their aroma. Allow to cool.

Transfer the spices to the mill bowl and add all the remaining ingredients.

Tum the selector to 4 and process for approximately 10 seconds to achieve a powdery consistency.

Five-spice powder

2 tbsp black peppercorns
3 star anise pods
2 tsp fennel seeds
2 cinnamon sticks
6 cloves

Dry-roast the peppercorns in a thick-bottomed stainless-steel frying pan over a moderate heat.

Stir continuously for 1-2 minutes, then set aside. Repeat the same operation for each spice separately.

Place the spices in the mill bowl, turn the selector to 3 and grind for about 10 seconds to obtain a fine powder. Transfer to a glass jar with a tightly fitting lid. Can be stored for up to a month.

Close-up of scattered dried, red and black peppercorns on a white background (no text or symbols)

Tandoori spice mix

80 ml cumin seeds
80 ml coriander seeds
1 tsp whole cloves 1 tsp black peppercorns
2 cardamon pods 1 tbsp ground ginger
1 tbsp ground turmeric
12 cinnamon stick
1 tbsp salt 1 tbsp dried garlic 1 tbsp paprika pepper

Dry-roast the cumin seeds, coriander seeds, peppercorns, cloves and cardamon pods in a thick-bottomed frying pan over a moderate heat. Stir continuously for 2-3 minutes until the spices start to release their aroma. Allow to cool.

Transfer the spices to the mill bowl and add all the remaining ingredients.

Tum the selector to 3 and grind for about 10 seconds to obtain a fine powder.

Homemade curry paste

2 tbsp extra virgin olive oil

1 onion
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp cloves
2 tsp black peppercorns
2 tbsp mustard seeds
2 tsp five-spice powder
2 cardamon pods
1 cinnamon stick
2 tsp turmeric
2 tsp Cayenne pepper
1 cm fresh ginger

Grind all the dried spices using the mill attachment for 40 seconds, with the selector turned to 3, to achieve a fine powder. Set aside.

Peel and chop the onion. Gently fry the onion in the olive oil over a low heat. Meanwhile, peel and grate the ginger.

Add the ground spices and ginger to the onions and continue cooking for a further 5 minutes.

Minted mango chutney

1 handful fresh mint leaves
1 medium-sized onion
4 green chilli peppers
180 g mango
salt

Peel the mango and discard the stone.

Place the mint leaves, mango and onion in the mill bowl, turn the selector to 2 and process for 30 seconds to obtain a fine-textured paste.

Season to taste.

Extremely hot!

Chilli and tomato chutney

2 tomatoes
1 medium-sized onion
1 cinnamon stick
2 cloves
1 tsp coriander seeds
1 tbsp groundnut oil
1 tsp salt
1 tbsp fresh ginger, grated
1 tbsp honey
1 garlic clove
1 pili pili pepper
100 ml balsamic vinegar

Close-up of two glossy red tomatoes with green stems (no text or symbols)

Dry-roast the coriander seeds, cloves, chilli pepper and cinnamon stick in a thick-bottomed stainless-steel frying pan over a moderate heat. Stir continuously for 2-3 minutes. Transfer to the mill bowl, turn the selector to 4 and grind for 10 seconds. Set aside.

Wash the tomatoes and cut into pieces. Peel and coarsely chop the onion and garlic. Put the tomatoes, onion and garlic in the mill bowl and press the pulse button 2 or 3 times. Gently fry this mixture in a little oil over a low heat. Add the balsamic vinegar, salt and spices, stirring continuously. As soon as the mixture comes to the boil, add the honey and ginger.

Cook for a further 5 minutes, stirring continuously.

Serve cold.

Two bowls of creamy soup with toppings, one in a white bowl and the other in glasses filled with tomatoes and herbs (no text or symbols visible)

Close-up of a cocktail in glasses with lime slices and a straw (no text or symbols visible)

Glass of red juice with a whole strawberry on a woven mat, accompanied by a spoon (no text or symbols visible)

Bowl of pink ice cream with fresh berries and a spoon, surrounded by fresh blueberries (no text or symbols visible)

Soups

Vegetable soup 14

Cream of chicory soup 14

Red lentil and coconut milk soup....15

Cream of celeriac and blue cheese soup 15

Minted pea soup....17

Gazpacho 17

Chilled olive soup....18

Cream of beetroot soup 18

Drinks

Strawberry vodka....20

Mojito 20

Pina Colada 20

Lychee cocktail 21

Frozen lime....21

Lemon granita....21

Cucumber and radish smoothie 22

Orange smoothie 22

Tropical smoothie 22

Strawberry, raspberry and melon smoothie 24

Breakfast 24

Red berry and yoghurt milkshake 24

Strawberry milkshake 26

Banana and soya milkshake....26

Mango and coconut milkshake 26

Spicy lassi 28

Peach and rose lassi 28

Caramel frappuccino....29

Iced espresso 29

Fuchsia pink 30

Peach iced tea 30

Autumn mellowness.... 30

Frozen desserts

Quick raspberry ice cream 32

Blueberry ice cream.... 32

Mango and gingerbread ice cream 32

Pear ice cream 33

Children's frozen treats 33

Frozen peach delight 33

Quick fruit sorbet 34

Cherry and almond frappé 34

Peanut butter and chocolate chip ice cream 34

Chocolate and banana frappé 36

Coffee frappé 36

Apricot frozen yoghurt 38

Strawberry frozen yoghurt 38

Other preparations

Variations on the theme of quiche lorraine 40

Tomato and mozzarella clafoutis 41

Egg and tuna bake 41

Pancake batter 42

Pear and chocolate yoghurt pot cake 42

Cream caramel 44

Creamy chocolate mousse.... 44

Cherry and almond clafoutis 46

Far Breton prune cake 46

Mill bowl preparations

Dips & sauces

Tapenade 48

Avocado salsa 48

Tuna rillettes 48

Heart of palm hummus 49

Creole dip 49

Herby sauce 49

Sauce vierge 50

Green chilli sauce....50

Quick chocolate fondue 50

Baby food

Puréed courgette and chervil 52

Chicken with bulgar wheat....52

Sole and carrot 52

Apple and pear dessert 54

Junior milkshake 54

Apricot yoghurt....54

Flavoured salts & sugars

Spiced salt 56

Mediterranean salt 56

Thai salt 56

Indian salt.... 57

Gomasio (sesame salt) 57

Sugar for iced tea 58

Energy-boosting sugar 58

Parma Violet Sugar 58

Tropical sugar 58

Spice mixes

Barbecue spice mix 59

Five-spice powder 59

Tandoori spice mix 60

Homemade curry paste....60

Minted mango chutney 61

Chilli and tomato chutney 61

Two red cooking pot dishes with tomato sauce, served in a ceramic pot (no text or symbols visible)

Close-up of yellow ice cream cones in a glass on a purple tray, with blurred background paint palette (no text or symbols visible)

Glass mug filled with yellow granular substance, placed on a patterned tablecloth with decorative flowers and cloth (no text visible)

Bowl of creamy orange soup with whole apple and sliced apple in background (no text or symbols)

Close-up of colorful muffins in pink paper cups, one with chocolate chip, no visible text or symbols

Close-up of a glass container filled with fresh pineapple slices and red strawberries, placed on a kitchen scale (no text or symbols visible)

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.