Recipe Booklet V4:Layout 1 20/03/2015 15:48 Page 1
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Patissier Multifunction Inspired by Magimix’s commitment to making life simpler for the serious cook, the Patissier Multifunction is the must-have versatile kitchen machine. The stylish new mixer features interchangeable bowls allowing you to switch seamlessly between several culinary tasks, with endless possibilities. Quick, quiet and efficient, this lean, mean, baking machine lets you whip up a host of delicious treats quicker than ever before. Drawing on the strength and efficiency of the food processor and the nation’s appetite for baking, it’s the ultimate equipment for the committed cook’s kitchen. The smooth blade effortlessly kneads pastry and bread as well as aerating sponge mixtures for light and fluffy cakes. From brioche and biscuits to cakes and quiches, the stylish 4.9 litre stainless steel bowl and the 30-year motor guarantee means you can bake for more, and longer, than ever before.
Cathryn Dresser Author and Great British Bake Off quarter finalist Cathryn Dresser has created an inspirational set of recipes using seasonal and classic ingredients. Quick and easy to make using the Patissier Multifunction, the recipes include wonderfully simple suppers as well as showstopper dinner party puddings. Find out more about Cathryn and her recipes at www.facebook.com/MagimixUK and on Twitter @MagimixUK.
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Leek, kale and prosciutto quiche Serves 10 Prep time: 50 minutes Bake time: 25 minutes Patissier bowl and dough blade, food processor main bowl and 4mm slicing disc Ingredients: For the pastry: 270g plain flour 135g cold cubed salted butter 75ml cold water For the filling: 125g kale (large stalks removed) 20g salted butter 4 washed and trimmed leeks 5 free range eggs 300ml single cream 200ml whole milk 100g finely grated parmesan Pinch of salt and pepper Pinch of freshly grated nutmeg 5 slices of prosciutto
Method: • Preheat the oven to 190°C. • Add the pastry ingredients to the Patissier bowl with the dough blade and knead for 1 minute. Chill the dough in the fridge for 20 minutes. • Roll out the pastry on a floured work surface and lift carefully into a loose-bottom 25cm deep flan tin. Blind bake for 10 minutes in the oven with parchment and landing beans, then remove the beans and paper and bake for a further 5 minutes. • Simmer the kale in a pan of salted boiling water for 4 minutes, remove and rinse with cold water. Slice the leeks in the food processor main bowl using the 4mm slicing disc and sauté in melted butter for 10 – 15 minutes until soft, then tip the leeks and kale over the baked pastry. • Mix the eggs, cream, milk, parmesan, seasoning and nutmeg and pour over leek and kale mixture. Tear the prosciutto slices and arrange on top of the quiche. • Bake for 25 minutes until the filling is set.
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Vegetable Calzone with tomato sauce Makes 8 Prep time: 2 hours Bake time: 20-25 minutes Patissier bowl, dough blade, food processor main bowl and blade, mini bowl and mini blade Ingredients: For the dough: 500g very strong white bread flour 1x7g sachet instant yeast 2tbsp olive oil 1 tsp salt 375ml lukewarm water For the sauce: 1tbsp olive oil 1 small finely chopped clove of garlic a small onion, finely chopped 150ml passata 1tsp dried oregano 1tsp caster sugar Pinch of salt and pepper For the filling: 150g sun blushed tomatoes Small handful of fresh basil Small handful of baby spinach 200g goats cheese Method: • Preheat the oven to 220°C. • Place all the ingredients for your dough into the Patissier bowl with the dough blade and knead for 1 minute. • Tip the ball of dough into a greased bowl, cover with cling film and place somewhere warm for about an hour for the dough to rise. • While the dough rises, make the sauce by chopping onion and garlic in the mini bowl with the mini blade. Fry the onion and garlic gently in the oil for 2 minutes, add all the other ingredients and simmer over a low heat for 10 minutes. • Pour the sauce into the food processor main bowl with main blade and blitz until smooth. • Once it has risen, tip the dough onto a floured work top, gently knead and bring together to form a sausage. Cut into 8 equal balls, flatten and roll out each piece to a 15cm diameter disc. • Put a dessert spoonful of tomato sauce onto one half of each disc, add some crumbled goats cheese, one or two tomatoes and a couple of basil and spinach leaves. Fold the dough in half over the filling and pinch and crimp the edges to seal. • Place on a baking tray and bake for around 20 minutes, until crisp and golden.
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Butternut Squash and Hazelnut Brownies (gluten free) Makes 12 Prep time: 45 minutes Bake time: 30-35 minutes (plus 30 minutes for the squash) Patissier bowl and dough blade, food processor mini bowl and blade, Ingredients: 150g peeled and chopped butternut squash 1tsp vegetable oil 250g unsalted butter 200g plain chocolate 150g cocoa powder 360g golden caster sugar 1tsp gluten free baking powder 4 free range eggs Pinch of salt 100g blanched hazelnuts
Method: • Preheat the oven to 170°C. • Oil a small roasting dish, add the peeled and chopped butternut squash and bake for 30 minutes until tender. • Melt the butter and chocolate in a heat proof bowl over a pan of simmering water. • Puree the squash in the food processor mini bowl and then add to the Patissier bowl. Beat in the butter and chocolate mixture for 1 minute with the cap on, then add the cocoa, salt, sugar and baking powder and beat for a further 30 seconds. Finally add the eggs and beat for a further minute. • Pour the mixture into the prepared tin, smooth the top, scatter with the nuts and bake for 30–35 minutes until just set in the centre. Cool and serve.
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Sticky Toffee and Ginger Pudding Serves 10-12 Prep time: 30 minutes Bake time: 35-40 minutes Patissier bowl with dough blade, food processor main bowl and blade Ingredients: 200g dates 100g dried apricots 3 pieces of stem ginger 300ml boiled water 1tsp bicarbonate of soda 125g soft unsalted butter 100g caster sugar 75g dark muscavado sugar 2tbsp buttermilk 250g self-raising flour 1tsp ground ginger 1tsp ground cinnamon 3 free range eggs For the sauce: 150g unsalted butter 125g dark muscavado sugar 1tsp vanilla extract 1tbsp stem ginger syrup 250ml double cream Method: • Preheat the oven to 180°C. • Chop the dates, apricots and stem ginger in the main processor bowl. Add the hot water and bicarb, pulse a few times, and leave for 15 minutes. • After 15 minutes, puree the mixture and transfer to the Patissier bowl fitted with the dough blade. Add the remaining ingredients and mix for 1 minute. • Pour the mixture into a buttered 2.5ltr ovenproof dish and bake for 35-40 minutes until a skewer comes out clean. • Melt the sugar, syrup and butter in a heavy based pan until the sugar has dissolved. Add the cream, bring to a rapid boil then reduce the heat and simmer for a further 5 minutes. • Prick the surface of the pudding all over with a skewer or cocktail stick and pour over 2/3 of the sauce. • Serve the remaining sauce on the side, along with a dollop of crème fraiche.
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Lemon, Lime and Raspberry Pavlova Serves 10-12 Prep time: 30 minutes Bake time: 1.5 hours Patissier bowl with the egg whisk attachment Ingredients: 6 egg whites 300g caster sugar 1tbsp custard powder 1tsp lemon juice 300ml double cream 150g mascarpone 50g icing sugar, plus 2tbsp Zest and juice of 1 lemon and 1 lime 3tbsp lemon curd 200g raspberries
Method: • Preheat the oven to 150°C. • Whisk egg whites in Patissier bowl with the cap off for 3-5mins until stiff. Mix the custard powder and caster sugar in a separate bowl and add this a spoonful at a time through the Patissier bowl lid, whilst the machine is whisking, until the sugar is incorporated. Next, add the lemon juice and whip for a further 30 seconds, until you have a smooth glossy meringue mix. • Place a 25cm circle of baking parchment onto a flat baking tray and spoon the meringue mixture into the centre, spreading the mixture to fill the circle, leaving some peaks. Place the meringue in the oven, immediately turning the heat down to 120°C and bake for 1 -2hours until lightly golden. Remove from the oven and leave to cool. • Toss the raspberries and icing sugar in a bowl, squeeze over the juice of a lime and put to one side. In the Patissier bowl, whisk cream, mascarpone, sugar and zests for 1 minute until thick and smooth. Tip the cream into a bowl and ripple the lemon curd through with a spoon. • Place the meringue onto a serving plate or stand and then spread the cream mixture over the top. Finish with a scattering of raspberries and serve.
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